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.
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Notes
Though no formal definition exists, the electric field strengths are often referred to in the literature as per the defined ranges or abbreviations, and these designations do not necessarily represent the actual local electric field strength the cells are exposed to.
COST stands for European Cooperation in Science and Technology.
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Acknowledgments
This paper was in part made possible due to the networking activities of the COST (“European Cooperation in Science and Technology”) Action (project) TD1104 – EP4Bio 2 Med (www.electroporation.net), as well as the financial support from the Slovenian Research Agency (ARRS – “Javna agencija za raziskovalno dejavnost Republike Slovenije”) and the French Ministry of Higher Education and Research (MESR – “Ministère de l’Enseignement supérieur et de la Recherche”). The paper was written within the scope of the European Associated Laboratory on Applications of Pulsed Electric Fields in Biology and Medicine (LEA EBAM). The authors also wish to acknowledge Matej Reberšek as the author of the original image with diagram representation of electroporation applications, the idea of which was adopted by the authors in preparing Fig. 1.
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Mahnič-Kalamiza, S., Vorobiev, E. & Miklavčič, D. Electroporation in Food Processing and Biorefinery. J Membrane Biol 247, 1279–1304 (2014). https://doi.org/10.1007/s00232-014-9737-x
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DOI: https://doi.org/10.1007/s00232-014-9737-x