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Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods

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Book cover Pulsed Electric Fields Technology for the Food Industry

Part of the book series: Food Engineering Series ((FSES))

Abstract

The chapter reviews applications of pulsed electric fields (PEF) for the efficient extraction of intercellular components from food plants. Mechanisms of cell membrane permeabilization by PEF including electroporation of plane membranes, spherical cells, cells with different shapes and sizes, and ensembles of cells and plant tissues are discussed. Different techniques to detect electroporation, PEF protocols, treatment chambers, and methods for optimization of PEF treatment are presented. Solid/liquid expression and solvent extraction assisted by PEF are described in detail. Numerous practical examples of PEF-enhanced extraction of intracellular compounds from foods (potatoes, apples, sugar crops, citruses, grapes, etc.) are presented.

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Abbreviations

AA:

antioxidant activity

AC:

antioxidant capacity

AFM:

atomic force microscopy

CI:

color intensity

DM:

dry matter

EE:

ethanol extraction

FM:

fresh material

GAE:

gallic acid equivalent

HVED:

high voltage electrical discharges

ICUMSA:

International Commission for Uniform Methods of Sugar Analysis

MW:

microwave

OD:

osmotic dehydration

OH:

ohmic heating

PEF:

pulsed electric fields

SAE:

supplementary aqueous extraction

SEM:

scanning electron microscopy

SG:

solid gains

TAC:

total anthocyanin content

TEM:

transmission electron microscopy

TPC:

total phenolic compounds/content

TPI:

total polyphenol index

US:

ultrasound

WE:

aqueous extraction

WL:

water losses

°Brix:

Brix value

A :

area of cell

A P :

area of a single pore

a :

modulus of elasticity

b :

consolidation coefficient

C :

solute concentration in the solvent

C m :

specific capacitance of membrane

D :

diffusivity

d :

Diameter of a sample

d m :

thickness of membrane

E :

electric field strength

Fi :

Fick number

f e :

electroporation factor

f i :

relative fraction

f p :

density of pores in a membrane

G :

compressibility modulus

h :

height or thickness of a sample

k :

electrical conductivity contrast, k = σd/σu

k e :

hydraulic permeability of the extracellular space

k i :

hydraulic permeability of the intracellular space

k p :

hydraulic permeability of the pore

k B T :

thermal energy

m :

mass

n :

number of pulses

N p :

number of pores per cell

P :

pressure

P max :

fracture pressure

R :

radius of a cell

r c :

critical radius of a pore in a membrane

r p :

radius of a pore in a membrane

S :

firmness (stiffness) coefficient

S c :

specific surface of the cell

T :

temperature

T :

pressing time

t c :

time of a cell charging

t c,m :

time of a membrane charging

t p :

pulse duration

t PEF :

total time of PEF treatment, tPEF = ntp

U :

voltage

u m :

transmembrane potential (voltage)

W :

specific energy consumption

W a :

activation energy

W c :

maximum energy of pore formation in membrane

Y :

diffusion (juice) yield

Y c :

consolidation ratio

Z e :

fraction of electroporated cell

Z :

disintegration index

Z c :

electrical conductivity disintegration index

Z d :

diffusivity disintegration index

α :

transmembrane flow coefficient

α r :

aspect ratio

Δt :

distance between pulses (

ε :

relative deformation

γ :

surface tension

η :

viscosity

θ :

angle

ρ :

density

σ :

electrical conductivity

τ :

characteristic time

τ B :

consolidation time

τ d :

diffusion time

τ r :

retardation time

ω :

line tension

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Authors and Affiliations

  1. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, Compiègne Cedex, France

    E. Vorobiev

  2. Institute of Biocolloidal Chemistry named after F.D. Ovcharenko, NAS of Ukraine, Kyiv, Ukraine

    N. I. Lebovka

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  1. E. Vorobiev
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  1. Tecnología de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza, Zaragoza, Spain

    Javier Raso

  2. German Institute of Food Technologies, Quakenbrück, Niedersachsen, Germany

    Volker Heinz

  3. Tecnología de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza, Zaragoza, Spain

    Ignacio Alvarez

  4. Elea Technology GmbH, Quakenbrück, Germany

    Stefan Toepfl

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Vorobiev, E., Lebovka, N.I. (2022). Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods. In: Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-70586-2_6

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