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Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production

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  • Sally El Kantar

    (Integrated Transformations of Renewable Matter (TIMR), École Supérieure de Chimie Organique et Minérale (ESCOM), Centre de Recherche Royallieu, Universite de Technologie de Compiègne, Compiègne Cedex, France)

  • Mohamed Koubaa

Abstract

The pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances the mass transfer and cell permeability. It could also cause changes in the genetic, metabolic, and physiological responses of microbial strains leading to an improvement in the fermentation process. Several studies reported the benefits of PEF on microorganisms including growth stimulation, an increase in the fermentation rates and product yields, and improvement in the metabolite extraction. All of these modifications could improve the organoleptic and nutritional properties of fermented food products. The purpose of this review is to summarise and discuss the main findings reported in the literature to date about the effect of PEFs applied at sub-lethal levels on microorganisms in the context of food processing.

Suggested Citation

  • Sally El Kantar & Mohamed Koubaa, 2022. "Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 68(2), pages 80-92.
  • Handle: RePEc:caa:jnlrae:v:68:y:2022:i:2:id:78-2021-rae
    DOI: 10.17221/78/2021-RAE
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    Cited by:

    1. Diang Sagita & Dadang Dayat Hidayat & Doddy Andy Darmajana & Ari Rahayuningtyas & Hari Hariadi, 2024. "Fabrication and performance test of a multipurpose ohmic heating apparatus with a real-time data logging system based on low-cost sensors," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 70(1), pages 23-34.

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