Archive

This engineering/food-processing study evaluates pulsed electric field (PEF) treatment of fresh Artrhospira platensis biomass to enhance aqueous extraction of C-phycocyanin. Extraction depended on electric field strength, treatment time, and application temperature, with higher temperatures reducing the required…

This in vitro study compared ginsenosides extracted using pulsed electric field (PEF) versus solvent cold soak extraction (SCSE). The abstract reports that PEF extracts had higher antioxidant capacity and provided greater protection against hydrogen peroxide-induced oxidative stress in HEK-293 cells, including…

This study compared thermosonication, pulsed electric field, and thermal processing for preserving Royal Gala apple juice and evaluated sensory attributes and quality stability during 30 days of storage at 3°C and 20°C. Thermosonication and pulsed electric field produced juices with different taste compared with…

This laboratory study assessed how pH, temperature, and pulsed electric fields (PEF) affect turbidity and protein aggregation in ovomucin-depleted egg white solutions. Heating to 60°C for 10 minutes produced marked aggregation at several pH levels, while PEF caused some aggregation only at pH 5 and 7 under the…

This pilot-scale study evaluated pulsed electric field (PEF) processing of low-fat milk inoculated with E. coli, S. cerevisiae, or L. brevis. At 10 kV/cm and 200 kJ/L total pulse energy, the study reports multi-log microbial reductions, with >5-log reductions during storage at 200–250 kJ/L and slow regrowth over 15…

This study investigated pulsed electric field (PEF) pre-treatment of blueberries and its impact on juice production and recovery of bioactive compounds from press cake. PEF at 1–5 kV/cm (10 kJ/kg) increased juice yield and increased phenolics, anthocyanins, and antioxidant activity in juice compared with untreated…

This laboratory study evaluated how pulsed electric field (PEF) processing affects antioxidant activity and structure of 10–30 kDa corn peptides. Antioxidant activity was assessed via DPPH inhibition and optimized using response surface methodology. Under reported optimal conditions (10 mg/mL, 15 kV/cm, 2,000 Hz),…

This food science study assessed how UV irradiation, pulsed electric field, hot water dip, and ethanol vapour treatments affected mung bean sprout quality and storage life at room and low temperatures. The abstract reports minimal effects on sprout growth metrics, with ethanol suppressing length/weight, hot water dip…

This study examined how pulsed electric field, hot water dip, ethanol vapours, and UV irradiation affected antioxidant-related properties of mung bean sprouts during storage at room and low temperatures. Ethanol vapour-treated sprouts had the highest ascorbic acid, total phenols, and antioxidant activity. Polyphenol…

This engineering-focused study evaluates pulsed electric field (PEF)-assisted, solvent-free modification of pectin from sugar beet pulp. The authors report that degree of esterification increased with greater PEF intensity and energy input, with supporting evidence from FT-IR, X-ray diffraction, and NMR. Modified…

This physics study analyzes circular wave packets in high Rydberg states produced by applying a pulsed electric field to extreme Stark states. It reports a position-dependent energy gradient that creates a correlation between principal quantum number and spatial coordinate, which appears insensitive to the initial…

This animal and in vitro study evaluated nanosecond pulsed electric fields (nsPEF) as a nonchemical method to activate platelet-rich plasma (PRP) for cardioprotection. In rabbits undergoing brief coronary occlusion followed by reperfusion, PRP injection into ischemic myocardium was associated with reduced infarct…

This study evaluated pulsed electric fields (PEF) as a pasteurization method for raw skim and whole milk across multiple treatment intensities and storage conditions. The abstract reports only minor changes in physicochemical properties and small decreases in some composition measures under stronger treatments.…

This experimental and modeling study examined pulsed electric field (PEF) permeabilization in several fruit and vegetable tissues at 293 K using 1000 μs pulses and field strengths of 400 and 1000 V·cm(-1). While electroporation theory predicts greater damage in tissues with larger cells, the authors report this…

The paper evaluates how pulsed electric field (PEF) processing affects milk volatile compounds compared with HTST pasteurization (75 °C, 15 s). GC-MS detected 37 volatiles and reported some compositional differences between PEF and pasteurized milk, including increased aldehydes and lower methyl ketones with PEF.…

This experimental study examined how pulsed electric field (PEF) processing parameters affect cell membrane rupture in onion tissue disks, using ion leakage as the primary integrity measure. Disintegration efficiency increased with field strength up to 500 V/cm and varied with pulse width, pulse number, and…

This experimental study examined how pulsed electric fields affect onion tissue integrity and texture across different field strengths and pulse counts. It reports distinct critical field strengths for plasma membrane versus tonoplast membrane breakdown, with higher thresholds needed for tonoplast disruption. Effects…

This study evaluated high-intensity pulsed electric fields (HIPEF) as a processing method to inactivate polyphenoloxidase (PPO) in strawberry juice. Using response surface methodology at a constant electric field of 35 kV/cm, the authors report strong PPO reductions across tested parameter ranges. Bipolar mode,…

This laboratory study evaluated pulsed electric fields (PEF) combined with preheating to inactivate peroxidase (POD) and polyphenoloxidase (PPO) in freshly prepared apple juice. The highest reported inactivation occurred with preheating to 50°C and PEF at 40 kV/cm for 100 μs, exceeding the reductions seen with…