Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review
There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a...
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doaj-cd4de359468e418499c0b0b60b615fc62021-04-20T23:01:24ZengMDPI AGProcesses2227-97172021-04-01972272210.3390/pr9040722Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A ReviewSai Kranthi Vanga0Jin Wang1Shesha Jayaram2Vijaya Raghavan3Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, CanadaDepartment of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, CanadaDepartment of Electrical & Computer Engineering, Faculty of Engineering, University of Waterloo, Waterloo, ON N2L 3G1, CanadaDepartment of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, CanadaThere is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product that meets the consumer demands and adheres to the food safety protocols. In the past two decades’ various research groups have developed a wide range of nonthermal processing methods, of which few have shown potential in replacing the traditional thermal processing systems. Among all the methods, ultrasonication (US) and pulsed electric field (PEF) seem to be the most effective in attaining desirable food products. Several researchers have shown that these methods significantly affect various major and minor nutritional components present in food, including proteins and enzymes. In this review, we are going to discuss the effect of nonthermal methods on proteins, including enzymes. This review comprises results from the latest studies conducted from all over the world, which would help the research community and industry investigate the future pathway for nonthermal processing methods, especially in preserving the nutritional safety and integrity of the food.https://www.mdpi.com/2227-9717/9/4/722novel processingpulsed electric fieldfood proteinsnonthermal processingultrasonicultrasound processing |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Sai Kranthi Vanga Jin Wang Shesha Jayaram Vijaya Raghavan |
spellingShingle |
Sai Kranthi Vanga Jin Wang Shesha Jayaram Vijaya Raghavan Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review Processes novel processing pulsed electric field food proteins nonthermal processing ultrasonic ultrasound processing |
author_facet |
Sai Kranthi Vanga Jin Wang Shesha Jayaram Vijaya Raghavan |
author_sort |
Sai Kranthi Vanga |
title |
Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review |
title_short |
Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review |
title_full |
Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review |
title_fullStr |
Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review |
title_full_unstemmed |
Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review |
title_sort |
effects of pulsed electric fields and ultrasound processing on proteins and enzymes: a review |
publisher |
MDPI AG |
series |
Processes |
issn |
2227-9717 |
publishDate |
2021-04-01 |
description |
There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product that meets the consumer demands and adheres to the food safety protocols. In the past two decades’ various research groups have developed a wide range of nonthermal processing methods, of which few have shown potential in replacing the traditional thermal processing systems. Among all the methods, ultrasonication (US) and pulsed electric field (PEF) seem to be the most effective in attaining desirable food products. Several researchers have shown that these methods significantly affect various major and minor nutritional components present in food, including proteins and enzymes. In this review, we are going to discuss the effect of nonthermal methods on proteins, including enzymes. This review comprises results from the latest studies conducted from all over the world, which would help the research community and industry investigate the future pathway for nonthermal processing methods, especially in preserving the nutritional safety and integrity of the food. |
topic |
novel processing pulsed electric field food proteins nonthermal processing ultrasonic ultrasound processing |
url |
https://www.mdpi.com/2227-9717/9/4/722 |
work_keys_str_mv |
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