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Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice.
Int J Food Microbiol. 2019 Jun 02; 298:63-73.IJ

Abstract

Moderate intensity Pulsed Electric Fields (PEF) was studied for microbial inactivation as an alternative to high intensity PEF or to classical thermal pasteurization. The process is characterized by the application of electric pulses, allowing an increase of the product temperature by the ohmic heat generated by the pulses. A systematic evaluation of the effect of parameters electric field strength (E) and pulse width (τ) on the inactivation of Escherichia coli, Listeria monocytogenes, Lactobacillus plantarum, Salmonella Senftenberg and Saccharomyces cerevisiae in orange juice was carried out in a continuous flow system. A wide range of conditions was evaluated, and both E and τ were shown to be important in the efficacy to inactivate micro-organisms. Remarkably, PEF conditions at E = 2.7 kV/cm and τ = 15-1000 μs showed to be more effective in microbial inactivation than at E = 10 kV/cm and τ = 2 μs. Inactivation kinetics of the tested PEF conditions were compared to an equivalent thermal process to disentangle non-thermal effects (electroporation) from thermal effects responsible for the microbial inactivation. At standard high intensity PEF treatment a non-thermal inactivation at E = 20 kV/cm and τ = 2 μs pulses was observed and attributed to electroporation. Non-thermal effects could also be resolved with moderate intensity PEF at E = 2.7 kV/cm and pulse width between τ = 15-1000 μs. Microbial inactivation at these moderate intensity PEF conditions was studied in more detail at different pH and medium conductivity for E. coli and L. monocytogenes in watermelon juice and coconut water. Under moderate intensity PEF conditions the effectiveness of treatment was independent of pH for all evaluated matrices in the pH range of 3.8-6.0, whereas under high intensity PEF conditions the pH of the product is a critical factor for microbial inactivation. This suggests that the inactivation proceeds through a different mechanism at moderate intensity PEF, and speculations for this mechanism are presented. In conclusion, moderate intensity PEF conditions at E = 2.7 kV/cm and pulse width of 15-1000 μs has potential for industrial processing for the preservation of fruit juices and pH neutral liquid food products.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Timmermans RAH
Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands. Electronic address: rian.timmermans@wur.nl.
Mastwijk HC
Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands; Kruislaan 3, 3721 AL Bilthoven, the Netherlands.
Berendsen LBJM
Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands.
Nederhoff AL
Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands.
Matser AM
Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands.
Van Boekel MAJS
Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands.
Nierop Groot MN
Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands.

MeSH

Bacterial Physiological PhenomenaColony Count, MicrobialElectricityFood MicrobiologyFood PreservationFruit and Vegetable JuicesHot TemperatureHydrogen-Ion ConcentrationMicrobial ViabilitySaccharomyces cerevisiae

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30925357

Citation

Timmermans, R A H., et al. "Moderate Intensity Pulsed Electric Fields (PEF) as Alternative Mild Preservation Technology for Fruit Juice." International Journal of Food Microbiology, vol. 298, 2019, pp. 63-73.
Timmermans RAH, Mastwijk HC, Berendsen LBJM, et al. Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice. Int J Food Microbiol. 2019;298:63-73.
Timmermans, R. A. H., Mastwijk, H. C., Berendsen, L. B. J. M., Nederhoff, A. L., Matser, A. M., Van Boekel, M. A. J. S., & Nierop Groot, M. N. (2019). Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice. International Journal of Food Microbiology, 298, 63-73. https://doi.org/10.1016/j.ijfoodmicro.2019.02.015
Timmermans RAH, et al. Moderate Intensity Pulsed Electric Fields (PEF) as Alternative Mild Preservation Technology for Fruit Juice. Int J Food Microbiol. 2019 Jun 2;298:63-73. PubMed PMID: 30925357.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice. AU - Timmermans,R A H, AU - Mastwijk,H C, AU - Berendsen,L B J M, AU - Nederhoff,A L, AU - Matser,A M, AU - Van Boekel,M A J S, AU - Nierop Groot,M N, Y1 - 2019/03/18/ PY - 2018/05/23/received PY - 2019/01/11/revised PY - 2019/02/18/accepted PY - 2019/3/30/pubmed PY - 2019/5/16/medline PY - 2019/3/30/entrez KW - Electric field strength KW - Microbiology KW - Ohmic heating KW - Preservation KW - Pulse width KW - Thermal reference SP - 63 EP - 73 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 298 N2 - Moderate intensity Pulsed Electric Fields (PEF) was studied for microbial inactivation as an alternative to high intensity PEF or to classical thermal pasteurization. The process is characterized by the application of electric pulses, allowing an increase of the product temperature by the ohmic heat generated by the pulses. A systematic evaluation of the effect of parameters electric field strength (E) and pulse width (τ) on the inactivation of Escherichia coli, Listeria monocytogenes, Lactobacillus plantarum, Salmonella Senftenberg and Saccharomyces cerevisiae in orange juice was carried out in a continuous flow system. A wide range of conditions was evaluated, and both E and τ were shown to be important in the efficacy to inactivate micro-organisms. Remarkably, PEF conditions at E = 2.7 kV/cm and τ = 15-1000 μs showed to be more effective in microbial inactivation than at E = 10 kV/cm and τ = 2 μs. Inactivation kinetics of the tested PEF conditions were compared to an equivalent thermal process to disentangle non-thermal effects (electroporation) from thermal effects responsible for the microbial inactivation. At standard high intensity PEF treatment a non-thermal inactivation at E = 20 kV/cm and τ = 2 μs pulses was observed and attributed to electroporation. Non-thermal effects could also be resolved with moderate intensity PEF at E = 2.7 kV/cm and pulse width between τ = 15-1000 μs. Microbial inactivation at these moderate intensity PEF conditions was studied in more detail at different pH and medium conductivity for E. coli and L. monocytogenes in watermelon juice and coconut water. Under moderate intensity PEF conditions the effectiveness of treatment was independent of pH for all evaluated matrices in the pH range of 3.8-6.0, whereas under high intensity PEF conditions the pH of the product is a critical factor for microbial inactivation. This suggests that the inactivation proceeds through a different mechanism at moderate intensity PEF, and speculations for this mechanism are presented. In conclusion, moderate intensity PEF conditions at E = 2.7 kV/cm and pulse width of 15-1000 μs has potential for industrial processing for the preservation of fruit juices and pH neutral liquid food products. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/30925357/Moderate_intensity_Pulsed_Electric_Fields__PEF__as_alternative_mild_preservation_technology_for_fruit_juice_ DB - PRIME DP - Unbound Medicine ER -