Journal
JOURNAL OF MEMBRANE BIOLOGY
Volume 247, Issue 12, Pages 1279-1304Publisher
SPRINGER
DOI: 10.1007/s00232-014-9737-x
Keywords
Electroporation; Pulsed electric fields; Extraction; Microbial inactivation; Biorefinery; Food processing
Funding
- Slovenian Research Agency (ARRS - Javna agencija za raziskovalno dejavnost Republike Slovenije'')
- French Ministry of Higher Education and Research (MESR - Ministere de l'Enseignement superieur et de la Recherche'')
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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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