A review of sublethal effects of pulsed electric field on cells in food processing

文献类型: 外文期刊

第一作者: Wang, Man-Sheng

作者: Wang, Man-Sheng;Yang, Jing;Hou, Zhen-Ping;Wang, Yan-Zhou;Dai, Qiu-Zhong;Wang, Lang-Hong;Zeng, Xin-An;Bekhit, Alaa El-Din A.

作者机构:

关键词: Sublethal;Pulsed electric field;Resistance;Synergistic;Microorganism;Food safety

期刊名称:JOURNAL OF FOOD ENGINEERING ( 影响因子:5.354; 五年影响因子:5.144 )

ISSN: 0260-8774

年卷期: 2018 年 223 卷

页码:

收录情况: SCI

摘要: Pulsed electric field (PEF) treatment, a novel technology which has an electroporation effect on cells, has a wide range of practical applications, especially in the food industry. Because of their varying susceptibility to PEF, cells exhibit one of three possible states after PEF treatment: dead, intact or sublethally injured. This review article summarizes the relevant references, focusing on the sublethal effects of PEF treatment of cells during food processing. The protective and metabolic mechanisms involved associated with the phenomenon of sublethal effects are featured. In addition, some useful methods which could be combined with PEF to enhance the bactericidal effect are discussed in detail. In summary, PEF technology holds great promise as a widely applicable, safe method for food pasteurization. (C) 2017 Elsevier Ltd. All rights reserved.

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