Archive

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 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 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.…