The Journal of Membrane Biology

, Volume 247, Issue 12, pp 1279–1304 | Cite as

Electroporation in Food Processing and Biorefinery

  • Samo Mahnič-Kalamiza
  • Eugène Vorobiev
  • Damijan Miklavčič
Article

Abstract

Electroporation is a method of treatment of plant tissue that due to its nonthermal nature enables preservation of the natural quality, colour and vitamin composition of food products. The range of processes where electroporation was shown to preserve quality, increase extract yield or optimize energy input into the process is overwhelming, though not exhausted; e.g. extraction of valuable compounds and juices, dehydration, cryopreservation, etc. Electroporation is—due to its antimicrobial action—a subject of research as one stage of the pasteurization or sterilization process, as well as a method of plant metabolism stimulation. This paper provides an overview of electroporation as applied to plant materials and electroporation applications in food processing, a quick summary of the basic technical aspects on the topic, and a brief discussion on perspectives for future research and development in the field. The paper is a review in the very broadest sense of the word, written with the purpose of orienting the interested newcomer to the field of electroporation applications in food technology towards the pertinent, highly relevant and more in-depth literature from the respective subdomains of electroporation research.

Keywords

Electroporation Pulsed electric fields Extraction Microbial inactivation Biorefinery Food processing 

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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Samo Mahnič-Kalamiza
    • 1
    • 2
  • Eugène Vorobiev
    • 1
  • Damijan Miklavčič
    • 2
  1. 1.Centre de Recherches de RoyallieuUniversity of Technology of CompiègneCompiègne CedexFrance
  2. 2.Laboratory of Biocybernetics, Faculty of Electrical EngineeringUniversity of LjubljanaLjubljanaSlovenia

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