Pulsed Electric Field and Fermentation
This chapter provides a brief introduction to PEF technologies and its fundamentals. It also summarizes the potential applications of PEF treatments to improve the alcoholic fermentation of must, through the different studies that have been performed in t
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Pulsed Electric Field and Fermentation T. Garde-Cerdán, M. Arias, O. Martín-Belloso, and C. Ancín-Azpilicueta
5.1 Introduction Pulsed electric field (PEF) is a fast and effective technology to induce the electroporation and permeabilization of cell membranes. It has been widely employed in molecular biology, biotechnology, and genetic engineering to introduce genes or plasmid DNA in living cells (Escoffre et al., 2009). The capacity of pulsed electric fields for promoting cell poration and enzyme deactivation has drawn the attention of the food sector, to the extent that PEF treatments are currently evaluated to be employed as a treatment for the preservation of fluid foods. By applying PEF, it is possible to promote the formation of irreversible porous in the cell membranes of microorganism present in food. The irreversible poration of cell membranes causes a loss of the homeostasis and subsequent cell death (Saulis, 2010). Endogenous enzymes that trigger food oxidation processes are also inactivated towards PEF
T. Garde-Cerdán The Vine and Wine Science Institute (La Rioja Regional Government –CSIC – La Rioja University), Carretera de Burgos, Km. 626007, Logroño, Spain e-mail: [email protected] M. Arias Institute for Global Food Security (IGFS), School of Biological Sciences, Queen’s University Belfast, Belfast, Northern Ireland, UK e-mail: [email protected] O. Martín-Belloso CeRTA-UTPV, Food Technology Department, University of Lleida, Avda. Alcalde Rovira Roure, 191, 25198 Lleida, Spain e-mail: [email protected] C. Ancín-Azpilicueta (*) Applied Chemistry Department, Public University of Navarre, Campus Arrosadía s/n, 31006 Pamplona, Spain e-mail: [email protected] © Springer International Publishing Switzerland 2016 K.S. Ojha, B.K. Tiwari (eds.), Novel Food Fermentation Technologies, Food Engineering Series, DOI 10.1007/978-3-319-42457-6_5
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treatments (Vega-Mercado et al., 1997). In addition, by applying PEF, other molecules contained in the food are not modified in most cases (Vega-Mercado et al., 1997). This means that PEF has an advantage over other traditional preservation treatments based on thermal processes where part of nutrients are partially depleted or structurally modified to form toxic compounds (Markowicz-Bastos, Monaro, Siguemoto, & Séfora, 2012). The inactivation of spoilage microorganism such as moulds, yeasts, and bacteria present in fruits and vegetable juices, using PEF treatments, has been appraised by several research groups. Thus, PEF treatments have been applied in orange juice (Elez-Martínez, Escolà, Soliva-Fortuny, & Martín-Belloso, 2005; Elez-Martínez, Escolà-Hernández, Soliva-Fortuny, & Martín-Belloso, 2004; McDonald, Lloyd, Vitale, Petersson, & Innings, 2000); apple juice and cranberry juice (Sen Gupta, Masterson, & Magee, 2003); orange, apple and watermelon juices (Timmermans et al., 2014); orange-carrot juice and broth (Selma, Salmerón, Malerov, & Fernández, 2004); fruit-juice milk beverages (Salvia-Trujillo, Morales-de la P
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