Food Engineering Reviews ( IF 6.6 ) Pub Date : 2017-06-01 , DOI: 10.1007/s12393-017-9162-x Pedro Elez-Martínez , Isabel Odriozola-Serrano , Gemma Oms-Oliu , Robert Soliva-Fortuny , Olga Martín-Belloso
In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been suggested as a technology of choice to obtain safe and high-quality plant-based foods with a shelf-life similar to the attained with mild heat pasteurization treatments. On the other hand, the application of PEF as a pretreatment for the permeabilization of vegetable tissues has been demonstrated to enhance the efficiency of mass transfer of water or of valuable compounds from biological matrices in drying, extraction, and diffusion processes. Moreover, PEF treatments are currently under study to prospect their potential to induce stress reactions in plant systems, so that bioproduction of certain compounds can be enhanced or stimulated. However, the impact of different PEF processing strategies on health-related compounds of plan-based foods has not been always considered. These review aims to present recent results regarding the effects of PEF on health-related properties of plant-based foods, including those preserved by PEF and those obtained from PEF-assisted and PEF-stressed processing.
中文翻译:
脉冲电场处理策略对植物性食品健康相关化合物的影响
在过去的几十年中,已提出脉冲电场(PEF)作为传统食品加工技术的替代或补充,以提高食品工业的竞争力。已经建议将PEF作为获得安全和高质量植物性食品的首选技术,该食品的保质期与温和的巴氏杀菌处理所获得的保质期相似。另一方面,已证明将PEF用作蔬菜组织通透性的预处理可提高水分,有价值的化合物从生物基质中的干燥,提取和扩散过程中的传质效率。此外,目前正在研究PEF处理方法,以探讨其在植物系统中诱发胁迫反应的潜力,因此可以增强或刺激某些化合物的生物生产。但是,并非总是考虑不同PEF加工策略对计划食品中与健康相关的化合物的影响。这些综述旨在介绍有关PEF对植物性食品健康相关特性的影响的最新结果,包括PEF保藏的食品以及从PEF辅助和PEF胁迫加工获得的食品。