Electrotechnologies for Extraction from Food Plants and Biomaterials

Abstract

The purpose of this contribution is to review the existing approaches to pulsed electric field (PEF) application as a tool for enhancing the processing of plant tissues. The PEF-treatment as a nonthermal method, which allows to preserve the natural quality, color, and vitamin constituents of food products. The numerous laboratory attempts to modernize the optimal PEF application protocols still lack universality. The problem is inherently multidisciplinary and integrates different biological, electrophysical, and chemical processes. The fundamental aspects of electroporation in application to plant tissues, electrically induced damage, optimal power consumption, synergetic effect of combined PEF-thermal treatment, and influence of pulse protocol parameters are presented and critically discussed. The experimental data on PEF-induced acceleration in expression, diffusion, and drying processes are also analyzed.