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A split-voltage amplifier architecture is proposed which improves the power efficiency compared to a conventional implementation. The approach is verified with a prototype fabricated in 0.35 µm CMOS technology using lateral bipolar input transistors. It achieves a measured DC gain of 105 V/V, a differential AC gain of 40.3 dB with a bandwidth of 55 kHz, a CMRR of approximately 75 dB, and a PSRR of 55 dB. The input-referred noise is 7 nV/√Hz and 923 nVrms integrated from 100 Hz to 10 kHz, resulting in a Noise Efficiency Factor (NEF) of 2.84 and a Power Efficiency Factor (PEF) of 18.3. The split-voltage configuration improves power efficiency by nearly 25% compared to a full voltage supply and maintains a small area design. Action potentials of the medial and lateral giant fiber of an earthworm are recorded as an example application. [ABSTRACT FROM AUTHOR]

Concerns are constantly growing about our dependance on plastics derived from fossil feedstock, leading to the development of bio-based alternatives. The bio-based polyester poly(ethylene furanoate) (PEF) has attracted increasing attention from the scientific community due to its potential to replace mass-produced poly(ethylene terephtalate) (PET), mainly used in the packaging, film and fibre sectors. PEF can be 100% bio-based since both its monomers can be produced from biological resources, and exhibits superior properties compared to PET, such as its mechanical and gas barrier properties. As PEF gets closer to being produced at a large scale and entering the plastic market, its end-of-life management should be carefully studied in order to mitigate its environmental footprint. This review focusses on the state-of-the art of the main scenarios related to polymers waste, including mechanical and chemical recycling, composting and incineration. [ABSTRACT FROM AUTHOR]

Electroporation-based procedures employing nanosecond bipolar pulses are commonly linked to an undesirable phenomenon known as the cancelation effect. The cancellation effect arises when the second pulse partially or completely neutralizes the effects of the first pulse, simultaneously diminishing cells' plasma membrane permeabilization and the overall efficiency of the procedure. Introducing a temporal gap between the positive and negative phases of the bipolar pulses during electroporation procedures may help to overcome the cancellation phenomenon; however, the exact thresholds are not yet known. Therefore, in this work, we have tested the influence of different interphase delay values (from 0 ms to 95 ms) using symmetric bipolar nanoseconds (300 and 500 ns) on cell permeabilization using 10 Hz, 100 Hz, and 1 kHz protocols. As a model mouse hepatoma, the MH-22a cell line was employed. Additionally, we conducted in vitro electrochemotherapy with cisplatin, employing reduced interphase delay values (0 ms and 0.1 ms) at 10 Hz. Cell plasma membrane permeabilization and viability dependence on a variety of bipolar pulsed electric field protocols were characterized. It was shown that it is possible to minimize bipolar cancellation, enabling treatment efficiency comparable to monophasic pulses with identical parameters. At the same time, it was highlighted that bipolar cancellation has a significant influence on permeabilization, while the effects on the outcome of electrochemotherapy are minimal. [ABSTRACT FROM AUTHOR]

Pyrrole‐2,5‐dicarboxylic acid (PDCA) is a heterocyclic aromatic dicarboxylic acid that may emerge as a new monomer for polyester production. Compared to its structurally related and bio‐based furan‐2,5‐dicarboxylic acid (FDCA) that is already used for the production of polyethylene furanoate (PEF), PDCA shows excellent potential as its nitrogen can be targeted for further derivatization, thus enabling tuning of the properties of a PDCA containing polymer. In light of this, we recognized the need to explore efficient synthetic approaches for producing PDCAs in high yields. Here, we report a five‐step synthesis route for N‐substituted PDCAs starting from pyrrole, with total yields up to 42 %. The synthetic approach allowed the introduction of several different functional moieties to the pyrrole nitrogen, such as aliphatic saturated and unsaturated side‐chains, as well as benzylic groups. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF) treatment is known as a method that can intensify heat- and mass-transfer-based processes such as osmotic dehydration, drying, or freeze-drying. However, the literature about its impact on quality of freeze-dried products is limited to a few raw materials. The aim of this study was to analyze the effect of PEF on the cell disintegration index, selected bioactive compounds, and physical quality parameters of freeze-dried pumpkin. The final quality of the freeze-dried product was evaluated by residual moisture content, color analysis, total phenolic content, total carotenoid content, sugars content, and hygroscopic properties. The application of PEF treatment induced the disintegration of pumpkin cells even at low energy input (0.11 kJ/kg), and the saturation level of electroporation was reached after 4 kJ/kg. PEF treatment at 2 kJ/kg allowed 40% more total carotenoids to be retained in comparison to the untreated sample. Furthermore, all PEF-treated freeze-dried pumpkin samples exhibited lower sucrose content but had higher glucose and fructose contents in comparison to the reference samples. However, this effect was more pronounced when the shelf temperature was equal to 40 °C. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior to freeze−drying and air−drying treatments. PEF treatments were carried out at different field strengths. The impact of different pretreatments on the quality of dried apricot was determined in terms of physical properties, antioxidant activity, total phenolic content, and metabolite profile. PEF pretreatments significantly (p < 0.05) increased firmness of all the air−dried samples the most by 4–7−fold and most freeze−dried apricot samples (44.2% to 98.64%) compared to the control group. However, PEF treatment at 1.2 kV/cm did not have any effect on hardness of the freeze−dried sample. The moisture content and water activity of freeze−dried samples were found to be significantly lower than those of air−dried samples. Scanning electron microscopy results revealed that air drying caused the loss of fruit structure due to significant moisture loss, while freeze drying preserved the honeycomb structure of the apricot flesh, with increased pore sizes observed at higher PEF intensities. PEF pretreatment also significantly increased the antioxidant activity and total phenol content of both air−dried and freeze−dried apricots. PEF treatment also significantly (p < 0.05) increased amino acid and fatty acid content of air−dried samples but significantly (p < 0.05) decreased sugar content. Almost all amino acids (except tyrosine, alanine, and threonine) significantly increased with increasing PEF intensity. The results of this study suggest that PEF pretreatment can influence the quality of air−dried and freeze−dried apricots in terms antioxidant activity and metabolites such as amino acids, fatty acids, sugar, organic acids, and phenolic compounds. The most effective treatment for preserving the quality of dried apricots is freeze drying combined with high−intensity (1.8 kv/cm) PEF treatment. [ABSTRACT FROM AUTHOR]

The influence of the bottle material (glass, PET), the reusability (reusable and disposable bottles), and the carbonization (still, medium, classic mineral water) on the filling ratio, packaging material use efficiency, cost, and shelf life were evaluated. Two hundred different bottles were purchased and characterized regarding their filling volume, the weight of the bottle, the weight of the closure, the weight of the label, and the maximum full-rim volume of the bottle. The packaging material use efficiency was calculated. The shelf life was evaluated by calculating the water vapor and carbon dioxide transmission rates. The ratio of filling volume to the packaging weight of disposable PET bottles was, on average, two times higher compared to returnable PET bottles and 20 times higher compared to glass bottles. Shelf life was, on average, higher than factor two for glass bottles compared to PET bottles. On average, but not in all cases, mineral water packaged in disposable PET bottles was cheaper compared to reusable PET and glass bottles. This paper provides a benchmark for the packaging community, especially when data for life cycle assessment are required, and the different advantages and disadvantages of different bottle materials for mineral water are shown. [ABSTRACT FROM AUTHOR]

Background: Achalasia is an esophageal motor disorder characterized by aperistalsis and the failure of the relaxation of the lower esophageal sphincter. We want to find out whether external compression or recurrent micro-aspiration of undigested food has a functional effect on the airway. Methods: The aim of this research was to analyze the influence of achalasia on the peak expiratory flow and flow–volume curve. All of the 110 patients performed spirometry. Results: The mean diameter of the esophagus was 5.4 ± 2.1 cm, and nine of the patients had mega-esophagus. Seven patients had a plateau in the inspiratory part of the flow–volume curve, which coincides with the patients who had mega-esophagus. The rest of the patients had a plateau in the expiration part of the curve. The existence of a plateau in the diameter of the esophagus of more than 5 cm was significant (p 0.003). Statistical significance between the existence of a plateau and a lowered PEF (PEF < 80) has been proven (p 0.001). Also, a statistical significance between the subtype and diameter of more than 4 cm has been proved. There was no significant improvement in the PEF values after operation. In total, 20.9% of patients had a spirometry abnormality finding. The frequency of the improvement in the spirometry values after surgery did not differ significantly by achalasia subtype. The improvement in FEV1 was statistically significant compared to the FVC values. Conclusions: Awareness of the influence of achalasia on the pulmonary parameters is important because low values of PEF with a plateau on the spirometry loop can lead to misdiagnosis. The recognition of various patterns of the spirometry loop may help in identifying airway obstruction caused by another non-pulmonary disease such as achalasia. [ABSTRACT FROM AUTHOR]

Featured Application: Pulsed Electric Fields (PEF), a non-thermal technology, can assist conventional olive oil extraction with a positive impact on production efficiency, maintaining the extra-virgin classification. This study evaluated the impact of PEF on the "Galega Vulgar" cultivar for the first time on a pilot scale. Its application at the industrial level should be investigated based on the promising results obtained. This study aimed to investigate the impact of Pulsed Electric Fields (PEF) technology in the extraction of olive oil on a pilot scale, using the "Galega Vulgar" olive variety as raw material. The extraction assisted by PEF had a malaxation time of 30 min and was compared with the traditional process of 45 min of malaxation. The main quality parameters of olive oil and the PEF's cost-benefit assessment were performed. The incorporation of PEF in olive oil production reduced the malaxation stage by 33% without compromising the yield or extra-virgin classification. This efficiency leads to a potential 12.3% increase in annual olive oil production, with a 12.3% and 36.8% rise in revenue and gross profit, respectively. For small-scale production, the considerable upfront investment required for PEF equipment may be a challenge in terms of return on investment. In this scenario, opting for a renting scheme is the best economic solution, especially given the seasonal nature of olive oil production. In medium- to large-scale production, the investment in PEF is a sound investment since it is possible to achieve, with an equipment cost of EUR 450,000 and a production output of 5 tons per hour, an annual ROI of 20%. [ABSTRACT FROM AUTHOR]

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Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties' colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties' turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties. [ABSTRACT FROM AUTHOR]

Purpose: The degrading impacts of livestock production on the environment are well acknowledged. Although ruminants are much studied due to their large contribution to climate change impact, monogastrics are also known to carry a significant load, and mitigation options need investigation. Here, the climate change impact and water scarcity impact of Finnish pork production was investigated using the life cycle assessment approach. Methods: As the importance of communicating reliable environmental information has been acknowledged in the EU, methods and guidance for this purpose have been developed. Product Environmental Footprint Category Rules have also been published for several food product categories, although not yet for meat. Here, the life cycle assessment methods were used based on PEFCR guidance and the draft version of red meat PEFCR guidance to achieve a reliable, transparent and comparable assessment. Results: Finnish pork production resulted in a climate change impact of 3.6 kg CO2 eq. kgCW−1 and a water scarcity impact of 0.69 m3 eq. kgCW−1. The largest contribution to the climate change impact came from feed crop production, with an impact of 43%. Land-use changes were included, and their contribution to the Finnish pork climate change impact was 3%. Similarly, in the water scarcity impact, feed crop production was a major contributor, with 41% from fattening pig feed production. Significant contributions to both categories also came from piglet production, including feed crop production, and to the climate change impact from manure storage. Conclusions: Finnish production was seen to already largely utilise sidestreams and domestic feed ingredients, although, e.g. soybean is still used. Based on the results, in mitigating the environmental impacts of Finnish pork production, attention should especially be paid to the resource-efficient production of domestic feed crops and reduced use of organic soils. As current assessment models are unable to grasp the impacts of regenerative farming techniques, the development of LCA methods is also required. Water scarcity impact was seen to be largely affected by the utilisation of feed crops originating from water-scarce countries. As a mitigation measure, the procurement of these feed crops and ingredients should therefore be directed to water-abundant areas and from production which does not depend on irrigation water or the extensive use of synthetic inputs. [ABSTRACT FROM AUTHOR]

Moringa leaves (Moringa oleifera) are a "Superfood" food ingredient rich in protein, phenolics, amino acids, and unsaturated fatty acids that benefit human health. Consumption in fresh form is prevalent, but the last decade has been plentiful in dry preparations. Pulse Electric Field (PEF) is one of the important preliminary treatments in drying vegetables and fruits. Electroporation on Moringa leaves is applied to determine the effectiveness and efficiency of drying on the leaves. The study aimed to determine the effect of PEF treatment before drying on the kinetics of drying and the microstructure of Moringa leaves. PEF treatment is carried out at voltages of 1000V, 1500V, 2000V and without PEF as a control. The treatment during drying was observed at the level of moisture content and effective diffusivity on each of the PEF and control treatments. Experimental data were entered into seven mathematical models and evaluated through Lewis, Page, Modified Page, Logarithmic, Two-term, Wang and Singh, and Simple exponential models. The results of the evaluation of the drying model were selected as the best drying mathematical model on the Logarithmic model. The highest diffusivity effective value at PEF with a voltage of 2000V of 3.25 × 10−9 m2/s. In the microstructure changes of Moringa leaves, the preliminary PEF treatment was conducted using the scanning electron microscope (SEM) test. Moringa leaves with pretreatment PEF 2000V color analysis was lightness (L*), redness (a*), yellowness (b*), and ∆E values of 41.74±0.34a, -8.64±0.28c, 20.16±0.94a, 7.08±0.53c. The results of moringa leaves extract with pretreatment PEF 2000V were total phenols and IC50 values of 55.60±1.24d mg GAE/gram and 76.79±0.77a ppm. Implementing PEF preliminary treatment on drying is expected to accelerate the drying process and maintain a decrease in the quality of the final product of Moringa leaves.

Piper retrofractum Vahl. have the potential to be developed into standardized medicinal ingredients. However, the extraction process of the active compounds in Piper retrofractum Vahl. needs further exploration to get the right method. This is necessary because previous studies state that conventional extraction requires a long time, while modern extraction technology has the disadvantage of being difficult to apply in society. Therefore the aim of this study was to obtain the PEF pre-treatment conditions in the extraction process which affected the quality of the Piper retrofractum Vahl. extract obtained. The stages in this study included the pre-treatment of Piper retrofractum Vahl. with PEF at a voltage (T1 = 5000, T2 = 5000, and T3=6000 volt) and an exposure time (W1=240 and W2=480 seconds), and was macerated using 96% ethanol solvent. The results of Piper retrofractum Vahl. extract with PEF pre-treatment produced a thick extract, dark brown color, characteristic odor, and spicy taste with a yield of 10.64±1.67%, water content 6.30±0.18%, total ash content 0.14±0.03%, acid insoluble ash content 0.25±0.01%, essential oil content 3.00±0.00% and piperine content of 40.38±2.44%.

A split-voltage amplifier architecture is proposed which improves the power efficiency compared to a conventional implementation. The approach is verified with a prototype fabricated in 0.35 µm CMOS technology using lateral bipolar input transistors. It achieves a measured DC gain of 105 V/V, a differential AC gain of 40.3 dB with a bandwidth of 55 kHz, a CMRR of approximately 75 dB, and a PSRR of 55 dB. The input-referred noise is 7 nV/√Hz and 923 nVrms integrated from 100 Hz to 10 kHz, resulting in a Noise Efficiency Factor (NEF) of 2.84 and a Power Efficiency Factor (PEF) of 18.3. The split-voltage configuration improves power efficiency by nearly 25% compared to a full voltage supply and maintains a small area design. Action potentials of the medial and lateral giant fiber of an earthworm are recorded as an example application.

Upon declaration of poliovirus (PV) type 2 eradication in 2015, the World Health Organization (WHO) published PV containment requirements in the Global Action Plan III (GAPIII) for mitigating the risk of a facility-associated release post eradication. In 2018, the 71st World Health Assembly resolution urged member states retaining PV to appoint a National Authority for Containment (NAC), reduce the number of PV facilities, and submit applications for containment certification. The United States (US) NAC was established in 2018 for containment oversight, and two paths to WHO GAPIII containment certification were developed. Facilities retaining PV were identified through national poliovirus containment surveys. The US NAC conducted 27 site visits at 18 facilities (20 laboratories: A/BSL-2 (65%), A/BSL-3 (20%), and storage-only (15%)) to verify the implementation of US NAC's preliminary containment measures. The NAC identified areas for improvement in seven categories: primary containment, decontamination, hand hygiene, security, emergency response, training, and immunization practices. Sixteen facility applications were endorsed to pursue poliovirus-essential facility (PEF) certification, whereas four facilities opted to withdraw during the containment certification process. The US made noteworthy progress in PV containment to enhance biosafety and biosecurity practices at US PV facilities to safeguard the polio eradication effort. [ABSTRACT FROM AUTHOR]

This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, and 2.0 kV/cm electric field strengths, combined with varying withering times from 8 to 12 hr. During the 12-hour withering process, the redness value (a*) and total color change (∆E) of PEF-treated leaves significantly increased (p < 0.05). Furthermore, the homogenous redness of tea leaves during fermentation depended on the PEF strength applied. In addition, PEF pretreatment remarkably reduced the drying time, up to a 50% reduction at a 2.0 kV/cm field strength. Additionally, the 2.0 kV/cm PEF-pretreated black tea exhibited a notable 42% increase in theaflavin (TF) content and a 54% increase in thearubigin (TR) content. Sensory evaluation scores were highest for black tea that received PEF pretreatment at 2.0 kV/cm. These findings highlight the significant potential of PEFs in enhancing the efficiency of withering and drying processes while positively impacting the physicochemical and sensory properties of cold-brewed black tea. [ABSTRACT FROM AUTHOR]

Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (HMS) without and with beheading pretreated with pulsed electric field (PEF) (15 kV/cm, 800 pulses, 5 min) were soaked in chitooligosaccharide (COS) solution at varying concentrations (0, 1 and 2%, w/v) for 20 min and stored for 3 days in iced water. Changes in the trypsin activity, color, texture, protein pattern, TCA soluble peptide content, histological images, protein secondary structure and microbial load were monitored during the storage. The beheaded HMS pretreated with PEF and soaked in 2% COS solution showed the maximum efficacy in inhibiting trypsin activity and proteolysis, thus retaining muscle proteins, especially myosin heavy chain, actin and troponin T as well as shear force up to day 3. Pronounced muscle destruction in the whole HMS was displayed by a decreased mean grey index and fiber gapping. Such changes were lowered by the beheading and PEF/2% COS treatment (2% COS-BH). Nevertheless, no marked change in the secondary structure including α-helix, β-sheets, β-turns and random coil were observed among any of the samples. The microbiological analysis revealed that the total viable count (TVC) was below 6 log CFU/g till day 2 in all samples. Nonetheless, the 2% COS-BH sample had the lowest psychrophilic bacterial count and Enterobacteriaceae count at day 3, compared to the others. Thus, the combination of the prior PEF and 2% COS treatment of beheaded HMS could effectively inhibit proteases, retard the microbial growth and maintain the quality of HMS stored in iced water. [ABSTRACT FROM AUTHOR]

To explore the effects of pulsed electric field treatment on the germination of Scutellaria baicalensis seeds and the growth of seedlings, this study used the response surface methodology to design the working parameters of the pulsed electric field and treated and cultured Scutellaria baicalensis seeds. The results showed that the pulsed electric field treatment was beneficial for the germination of Scutellaria baicalensis seeds, improving the metabolic activity and stress resistance of seedlings. When the pulsed electric field treatment's parameters were 0.5 kV·cm−1, 120 μs, and 99 pulses, the germination potential of seeds was significantly increased by 29.25% and the germination index significantly increased by 20.65%, compared to the control. From 5th to 15th day, the activities of SOD, POD, and α-amylase in the seedlings, and the contents of Pro, soluble sugars, and soluble proteins were significantly increased, compared to the control. This study provides a theoretical basis for improving the germination and seedling growth of medicinal herbs such as Scutellaria baicalensis and their practical application in production. [ABSTRACT FROM AUTHOR]

The effects of pulsed electric field treatment and thermal pasteurization on the microbial and physical properties of a high-fiber, nutritional milk-based beverage made with date powder were studied. Four ratios of date powder (10, 15, 20, and 25 w/w) were added to the milk, which was then kept at 5 °C for 6 days for the thermal pasteurization and the control treatments. The pulsed electric field treatment had three levels of pulses (20, 50, and 80 pulses) and four ratios of date powder, 10, 15, 20, and 25% (w/w), and then kept at 5 °C for 6 days. The samples were evaluated for the pH, total soluble solids (TSS), total color difference (ΔE), and total viable count (TVC) during their shelf life. The pH values of the beverages in the control treatment were 5.58, 5.45, 5.33, and 5.29 and 6.68, 6.48, 6.26, and 5.87 in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The pH values of the beverages in the pulsed electric field treatment were 6.8, 6.64, 6.56, and 6.28 at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs in the control treatment were 6.2, 5.44, 4.5, and 3.94 log10 CFU/mL and 4.02, 3.92, 3.54, and 3.31 log10 CFU/mL in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs of the beverages in the pulsed electric field treatment were 1.53, 1.11, 0.665, and 0.511 log10 CFU/mL at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. This shows that following treatment with a pulsed electric field at 80 pulses, a milk-based drink with date powder and no preservatives can be kept at 5 °C for up to 6 days. [ABSTRACT FROM AUTHOR]

To reduce the microbial load in goat's milk, which is less thermally stable than cow's milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV·cm−1, with 50 µs pulses for 3 Hz) and then heat-treating it at 63 °C for 6.0 s, as well as using heat treatment alone at 75 °C for 3.4 s. Cheeses were made using both types of milk treatment, and samples were collected after 5, 15, and 25 days of ripening for DNA extraction and purification, followed by high-throughput sequencing on the MiSeq Illumina sequencing platform. Analysis of the bacterial populations in the two types of cheese using various diversity indices revealed no significant differences in species richness and abundance, although there was a trend for the PEF-treated cheese to have a less diverse set of species with an uneven distribution of relative abundance. However, when examining the composition of the microbial communities in the two types of cheese using Weighted UniFrac analysis and Analysis of Similarities, there were significant differences in the presence and abundance of various species, which could have implications for the development of starter cultures. Concerning physicochemical properties (pH, aw, moisture content, total acidity and L, and a and b color parameters), the results also reveal that, generally, no significant differences were found, except for the color parameter, where cheeses treated with PEF demonstrated more whiteness (L) and yellowness (b) during ripening. Sensory scores for typicity (caprylic, goaty, and acetic) increased over time, but between treatments, only small differences were perceived by panellists in cheese with 5 days of ripening. Concerning texture firmness and cohesiveness, the PEF+HT samples presented lower values than the HT samples, even over storage time. In general, concerning quality parameters, similar behavior was observed between the treatments during the ripening period. [ABSTRACT FROM AUTHOR]

The pulsed electric field (PEF) application for processed food has gained industrial interest because of its cost-effectiveness and eco-friendliness as compared to traditional thermal processing. The main drawback of traditional thermal processing is its adverse effects on food quality. Therefore, in recent eras, food industries have been looking for green technologies that do not affect the textural and sensory attributes of foods because the food texture is a vital parameter in food quality. Since, consumers' acceptance is concerned with the quality and physical appearance of the food. The application of PEF processing has detrimental impacts on food's textural properties, but it is based on the food's nature.Furthermore, the application of pulses, exposure time, and applied voltage are the most important variables influencing the efficacy of food processing and textural properties. Therefore, PEF processing parameters for each product need to be optimized. The earlier researchers highlighted that PEF processing had a positive impact on retaining the textural properties. In this review article, the impact of the PEF on the textural properties of various food products was summarized and discussed for the first time. Finally, the present review discussed the recent updates about the impact of PEF treatment and its possible mechanisms on the textural characteristics of foods.

The effects of pulsed electric field treatment and thermal pasteurization on the microbial and physical properties of a high-fiber, nutritional milk-based beverage made with date powder were studied. Four ratios of date powder (10, 15, 20, and 25 w/w) were added to the milk, which was then kept at 5 °C for 6 days for the thermal pasteurization and the control treatments. The pulsed electric field treatment had three levels of pulses (20, 50, and 80 pulses) and four ratios of date powder, 10, 15, 20, and 25% (w/w), and then kept at 5 °C for 6 days. The samples were evaluated for the pH, total soluble solids (TSS), total color difference (ΔE), and total viable count (TVC) during their shelf life. The pH values of the beverages in the control treatment were 5.58, 5.45, 5.33, and 5.29 and 6.68, 6.48, 6.26, and 5.87 in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The pH values of the beverages in the pulsed electric field treatment were 6.8, 6.64, 6.56, and 6.28 at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs in the control treatment were 6.2, 5.44, 4.5, and 3.94 log10 CFU/mL and 4.02, 3.92, 3.54, and 3.31 log10 CFU/mL in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs of the beverages in the pulsed electric field treatment were 1.53, 1.11, 0.665, and 0.511 log10 CFU/mL at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. This shows that following treatment with a pulsed electric field at 80 pulses, a milk-based drink with date powder and no preservatives can be kept at 5 °C for up to 6 days.

Electroporation-based procedures employing nanosecond bipolar pulses are commonly linked to an undesirable phenomenon known as the cancelation effect. The cancellation effect arises when the second pulse partially or completely neutralizes the effects of the first pulse, simultaneously diminishing cells’ plasma membrane permeabilization and the overall efficiency of the procedure. Introducing a temporal gap between the positive and negative phases of the bipolar pulses during electroporation procedures may help to overcome the cancellation phenomenon; however, the exact thresholds are not yet known. Therefore, in this work, we have tested the influence of different interphase delay values (from 0 ms to 95 ms) using symmetric bipolar nanoseconds (300 and 500 ns) on cell permeabilization using 10 Hz, 100 Hz, and 1 kHz protocols. As a model mouse hepatoma, the MH-22a cell line was employed. Additionally, we conducted in vitro electrochemotherapy with cisplatin, employing reduced interphase delay values (0 ms and 0.1 ms) at 10 Hz. Cell plasma membrane permeabilization and viability dependence on a variety of bipolar pulsed electric field protocols were characterized. It was shown that it is possible to minimize bipolar cancellation, enabling treatment efficiency comparable to monophasic pulses with identical parameters. At the same time, it was highlighted that bipolar cancellation has a significant influence on permeabilization, while the effects on the outcome of electrochemotherapy are minimal.

Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior to freeze−drying and air−drying treatments. PEF treatments were carried out at different field strengths. The impact of different pretreatments on the quality of dried apricot was determined in terms of physical properties, antioxidant activity, total phenolic content, and metabolite profile. PEF pretreatments significantly (p < 0.05) increased firmness of all the air−dried samples the most by 4–7−fold and most freeze−dried apricot samples (44.2% to 98.64%) compared to the control group. However, PEF treatment at 1.2 kV/cm did not have any effect on hardness of the freeze−dried sample. The moisture content and water activity of freeze−dried samples were found to be significantly lower than those of air−dried samples. Scanning electron microscopy results revealed that air drying caused the loss of fruit structure due to significant moisture loss, while freeze drying preserved the honeycomb structure of the apricot flesh, with increased pore sizes observed at higher PEF intensities. PEF pretreatment also significantly increased the antioxidant activity and total phenol content of both air−dried and freeze−dried apricots. PEF treatment also significantly (p < 0.05) increased amino acid and fatty acid content of air−dried samples but significantly (p < 0.05) decreased sugar content. Almost all amino acids (except tyrosine, alanine, and threonine) significantly increased with increasing PEF intensity. The results of this study suggest that PEF pretreatment can influence the quality of air−dried and freeze−dried apricots in terms antioxidant activity and metabolites such as amino acids, fatty acids, sugar, organic acids, and phenolic compounds. The most effective treatment for preserving the quality of dried apricots is freeze drying combined with high−intensity (1.8 kv/cm) PEF treatment.

Massive amounts of unmanaged agricultural waste have drawn attention to the utilization of biomass for the production of prospective chemicals and polymeric materials, as well as their frequent application for generating various forms of energy. Furan dicarboxylic acid (FDCA) has come up as an important platform chemical derived from the lignocellulosic agricultural waste, which can be converted into various products. Polyethylene furan-2, 5-dicarboxylate (PEF), and aligned compounds obtained from FDCA are potential environmentally benign polyesters. These polyesters can efficiently substitute conventionally established polymers, such as polyethylene terephthalate (PET), for different applications. Efforts are required to optimize the properties of PEF, which can be helpful in its commercialization providing it a suitable place for daily life applications. [ABSTRACT FROM AUTHOR]

With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by comparing it to conventional thermal pasteurization protocols—low temperature, long time (LTLT), high temperature, short time (HTST), and microfiltration (MF)—and its ramifications on the nutritional properties inherent in raw milk, which comprises vitamins, whey protein, amino acids, cholesterol, and fatty acids. A significant difference in β-lactoglobulin content was observed in PEF-treated liquid whey samples compared to those treated with high-temperature (HT) pasteurization, where 4.8-fold reduction with a concentration of 0.80 mg/mL was observed. Liquid whey samples treated with PEF, LTLT, HTST and MF retained β-lactoglobulin content, PEF-treated samples yielded 3.85 mg/mL, while HTST, LTLT, and MF-treated samples had β-lactoglobulin content of 3.62 mg/mL, 3.63 mg/mL, and 3.62 mg/mL compared to raw whey control (RWC) at 3.81 mg/mL. The concentrations of nutritional properties, like vitamins (A, D, E), amino acids, cholesterol, and fatty acids, remained approximately consistent across all the pasteurization methodologies. Moreover, the bacterial viability in the context of various pasteurization methodologies was scrutinized, with an absence of colonies observed in whey specimens subjected to thermal pasteurization. PEF-treated samples exhibited a substantial 1.6-log reduction in coliform colony count to less than 4 CFU/mL after curd reduction, in contrast to raw milk samples. [ABSTRACT FROM AUTHOR]

Nowadays, more and more researchers engage in studies regarding the extraction of bioactive compounds from natural sources. To this end, plenty of studies have been published on this topic, with the interest in the field growing exponentially. One major aim of such studies is to maximize the extraction yield and, simultaneously, to use procedures that adhere to the principles of green chemistry, as much as possible. It was not until recently that pulsed electric field (PEF) technology has been put to good use to achieve this goal. This new technique exhibits many advantages, compared to other techniques, and they have successfully been reaped for the production of extracts with enhanced concentrations in bioactive compounds. In this advancing field of research, a good understanding of the existing literature is mandatory to develop more advanced concepts in the future. The aim of this review is to provide a thorough discussion of the most important applications of PEF for the enhancement of polyphenols extraction from fresh food products and by-products, as well as to discuss the current limitations and the prospects of the field. [ABSTRACT FROM AUTHOR]

Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow's milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm−1) caused the same reduction effect on the population of Listeria monocytogenes (goat's raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat's milk than cow's milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat's milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements. [ABSTRACT FROM AUTHOR]

Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities. [ABSTRACT FROM AUTHOR]

The disposal of petroleum wastewater is one of the important environmental concerns. Therefore, the present study aimed to investigate and compare the Performance of Fenton, Photo-Fenton (PF), Electro-Fenton (EF), and Photo-Electro-Fenton (PEF) processes in decreasing iron dissolved desalination unit effluent using steel slag as catalyst, cathode and, anode. Experimental variables in this study include pH (3, 5, and 7), hydrogen peroxide concentration (5, 10, and 15 mM/L), reaction time (30, 60, and 90 min), catalyst (5, 7.5, and 10 g/L), radiation intensities (16, 24, and 32 W), and voltages (5, 15, and 30 V). Also, the Taguchi experimental design with 9, 9, 9, and 27 experimental runs was established to determine the level of process parameters for processes of Fenton, EF, PF, and PEF, respectively. For this purpose, a pilot was made to perform the experiments using UV-C lamps (200–280 nm) with a power of 8 W (32 W in total) and an AC power supply of 0–30 V in the range of 0–2 A. Results showed that the maximum removal percentage of dissolved iron 98.72% was obtained for the PEF process under conditions of pH = 7, H2O2 concentration of 10 mM/L, a catalyst mass of 5 g/L, radiation intensity of 32 W, and output voltage of 15 V within 90 min. In general, our findings showed that EF, PF, and Fenton processes had the highest abilities to decrease dissolved iron using steel slag following the PEF process, respectively. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF) treatment is known as a method that can intensify heat- and mass-transfer-based processes such as osmotic dehydration, drying, or freeze-drying. However, the literature about its impact on quality of freeze-dried products is limited to a few raw materials. The aim of this study was to analyze the effect of PEF on the cell disintegration index, selected bioactive compounds, and physical quality parameters of freeze-dried pumpkin. The final quality of the freeze-dried product was evaluated by residual moisture content, color analysis, total phenolic content, total carotenoid content, sugars content, and hygroscopic properties. The application of PEF treatment induced the disintegration of pumpkin cells even at low energy input (0.11 kJ/kg), and the saturation level of electroporation was reached after 4 kJ/kg. PEF treatment at 2 kJ/kg allowed 40% more total carotenoids to be retained in comparison to the untreated sample. Furthermore, all PEF-treated freeze-dried pumpkin samples exhibited lower sucrose content but had higher glucose and fructose contents in comparison to the reference samples. However, this effect was more pronounced when the shelf temperature was equal to 40 °C.

The influence of the bottle material (glass, PET), the reusability (reusable and disposable bottles), and the carbonization (still, medium, classic mineral water) on the filling ratio, packaging material use efficiency, cost, and shelf life were evaluated. Two hundred different bottles were purchased and characterized regarding their filling volume, the weight of the bottle, the weight of the closure, the weight of the label, and the maximum full-rim volume of the bottle. The packaging material use efficiency was calculated. The shelf life was evaluated by calculating the water vapor and carbon dioxide transmission rates. The ratio of filling volume to the packaging weight of disposable PET bottles was, on average, two times higher compared to returnable PET bottles and 20 times higher compared to glass bottles. Shelf life was, on average, higher than factor two for glass bottles compared to PET bottles. On average, but not in all cases, mineral water packaged in disposable PET bottles was cheaper compared to reusable PET and glass bottles. This paper provides a benchmark for the packaging community, especially when data for life cycle assessment are required, and the different advantages and disadvantages of different bottle materials for mineral water are shown.

This study aimed to investigate the impact of Pulsed Electric Fields (PEF) technology in the extraction of olive oil on a pilot scale, using the “Galega Vulgar” olive variety as raw material. The extraction assisted by PEF had a malaxation time of 30 min and was compared with the traditional process of 45 min of malaxation. The main quality parameters of olive oil and the PEF’s cost-benefit assessment were performed. The incorporation of PEF in olive oil production reduced the malaxation stage by 33% without compromising the yield or extra-virgin classification. This efficiency leads to a potential 12.3% increase in annual olive oil production, with a 12.3% and 36.8% rise in revenue and gross profit, respectively. For small-scale production, the considerable upfront investment required for PEF equipment may be a challenge in terms of return on investment. In this scenario, opting for a renting scheme is the best economic solution, especially given the seasonal nature of olive oil production. In medium- to large-scale production, the investment in PEF is a sound investment since it is possible to achieve, with an equipment cost of EUR 450,000 and a production output of 5 tons per hour, an annual ROI of 20%.

Background: Achalasia is an esophageal motor disorder characterized by aperistalsis and the failure of the relaxation of the lower esophageal sphincter. We want to find out whether external compression or recurrent micro-aspiration of undigested food has a functional effect on the airway. Methods: The aim of this research was to analyze the influence of achalasia on the peak expiratory flow and flow–volume curve. All of the 110 patients performed spirometry. Results: The mean diameter of the esophagus was 5.4 ± 2.1 cm, and nine of the patients had mega-esophagus. Seven patients had a plateau in the inspiratory part of the flow–volume curve, which coincides with the patients who had mega-esophagus. The rest of the patients had a plateau in the expiration part of the curve. The existence of a plateau in the diameter of the esophagus of more than 5 cm was significant (p 0.003). Statistical significance between the existence of a plateau and a lowered PEF (PEF < 80) has been proven (p 0.001). Also, a statistical significance between the subtype and diameter of more than 4 cm has been proved. There was no significant improvement in the PEF values after operation. In total, 20.9% of patients had a spirometry abnormality finding. The frequency of the improvement in the spirometry values after surgery did not differ significantly by achalasia subtype. The improvement in FEV1 was statistically significant compared to the FVC values. Conclusions: Awareness of the influence of achalasia on the pulmonary parameters is important because low values of PEF with a plateau on the spirometry loop can lead to misdiagnosis. The recognition of various patterns of the spirometry loop may help in identifying airway obstruction caused by another non-pulmonary disease such as achalasia.

This article analyses a case study that examines issues of error and creativity in both the original and the translation of Pef’s series of illustrated children’s books Prince de Motordu (first published in 1980). These have not yet been published in Italian, but have been the subject of translation workshops and master’s dissertations under my supervision at the University of Bologna for a number of years. The originals use wordplay to depict a bizarre defect in the protagonist’s language, which deforms and contorts words (hence the anthroponym “Motordu,” or “mot tordu,” from “tordre les mots”), producing errors designed to amuse the reader and which show a regularity of construction (almost always based on paronomasia) and intent (to represent language disorders frequent in children and to propose a playful method of dealing with them). The translation projects based on these works seek to recreate wordplays on errors, activating strategies that in turn risk appearing as translation errors and not as divergent choices which are motivated and necessary, as well as conditioned by the further constraint of the images present in the originals. These experiences make it possible to affirm that the Italian version has a globally satisfactory rendering and effect with respect to the use of wordplay, whether phonetic or semantic, whose rules it tries to share with a certain degree of freedom, yet sometimes weakening, out of necessity, the connections between the verbal and iconic components and often resorting to verbal invention. From a didactic perspective, the translation is not always as effective as the original (in particular in relation to phonetic discrimination), even though it offers adequate material for working on more general aspects of the language, in order to learn or reinforce reading-writing skills.

Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use of new sustainable raw materials as substitutes for traditional fishmeal and fish oil ingredients, but it is crucial that the substitution maintains the nutritional value of the fish meat. In addition, the preservation of the nutritional value should be a mandatory requirement of new technologies that extend the shelf life of fish. In this context, we evaluated the impact of a newly formulated feed and three preservation treatments (brine, pulsed electric field (PEF), and PEF plus brine) on the fatty acid composition and protein and lipid digestibility of sea bass fillets. In non-digested fillets, although slightly reduced by the newly formulated feed (standard = 2.49 ± 0.14; newly formulated = 2.03 ± 0.10) the n-3/n-6 PUFA ratio indicated good nutritional value. The preservation treatments did not modify the fatty acid content and profile of non-digested fillets. Conversely, protein and lipid digestibility were not affected by the different diets but were significantly reduced by brine, with or without PEF, while PEF alone had no effect. Overall, our results indicated that the newly formulated feed containing 50% less fishmeal is a good compromise between the sustainability and nutritional value of cultivated seabass, and PEF is a promising preservation technology deserving of further study. [ABSTRACT FROM AUTHOR]

The increase in awareness of consumers and producers regarding the sustainable production and consumption of food commodities is motivating the emergence of new technologies to improve the efficiency of pre-established methods and reduce or supplant the usage of production factors. Thus, innovative technologies, such as the nonthermal application of pulsed electric fields (PEFs), may play a crucial role in the optimization of processes, both economically and environmentally (shrinkage of wastage, energy efficiency and decrease in the use of food additives), without compromising the quality of the final product. Thus, a comparison was made between the application of commercial-grade enzymes and PEF treatment to assess the impact on cuvée white grape must and on wine yield and quality. Oenological parameters were evaluated during alcoholic fermentation and after 3 months, with tartaric stability measured after 6 months. For this, assays resorting to 1.5 tons of Arinto grapes were separated into nine similar batches: three control, three treated with enzymes (1.5 g/100 kg) and three subjected to PEFs (1 kV/cm; 2 kJ/kg) at a rate of 4 ton/h. PEFs presented the highest increase in cuvée wine yield of 5.47%; a reduction of 19% of wine lees production was also determined. The effect of PEFs on pH, total acidity, turbidity, total phenols, color intensity, %Ye, total dry extract, volatile acidity and tartaric stability was studied and compared with control and enzymatic treatment. PEF and enzyme usage direct costs were determined; the employment of PEFs represented a direct cost of 0.12 EUR/ton, while enzyme usage was 1.80 EUR/ton. [ABSTRACT FROM AUTHOR]

This study used chicken manure classified as lignocellulosic biomass due to its high straw content. This paper compares the possibility of using pulsed electric field (PEF) pretreatment of lignocellulosic substrates with ultrasonic disintegration (UP) to increase methane production. As for ultrasonic treatment, the BMP increased from 210.42 ± 7.92 mL/g VS to 250.06 ± 8.68 mL/g VS, whereas with PEF disintegration, the BMP ratio increased from 210.42 ± 7.92 mL/g VS to 248.90 ± 9.29 mL/g VS. The use of PEF and UP pretreatment increased methane production from 307.29 ± 13.65 mL/g VS to 366.99 ± 14.18 mL/g VS and from 307.29 ± 13.65 mL/g VS to 365.07 ± 11.71 mL/g VS, respectively. This study showed that both ultrasonic treatment and PEF contribute to the biochemical potential of methane (BMP) from chicken manure. [ABSTRACT FROM AUTHOR]

This study investigates the thermal behavior of polyethylene 2,5‐furandicarboxylate using Raman spectroscopy. The study finds that multiple changes in the Raman spectrum at two different heating rates of 1 and 0.5 K/min provide different information about the thermal behavior of the sample. The study also shows that the derivative of the half‐width of the band at 1737 cm−1, which characterizes the stretching of the C=O double bond of the ester group, allows us to trace back to the DSC thermogram. The crystallinity was followed with quite a good precision and using two different spectral zones around 1029 and 1737 cm−1. The calculated crystallinity rate could be compared with the crystallinity rates obtained by integrating the total heat flow by DSC and that obtained by wide angle X‐ray scattering (WAXS). As a result, this study also allows us to understand the conformational changes that take place during heating, and especially those responsible for crystallization, which is the great advantage of Raman spectroscopy compared with other standard methods. [ABSTRACT FROM AUTHOR]

Purpose: Using plastic for strawberry cultivation (so-called plasticulture) is widespread to extend cultivation, reduce weed stress and water and nutrient demand, and protect plants. We assess the environmental impacts of different plasticulture methods, including possible impacts caused by the (accidental) emission of plastics. The goals are to help farmers determine the most environmentally friendly cultivation technique and to test the inclusion of plastic pollution in life cycle assessment (LCA). Methods: An LCA is conducted for a baseline scenario without plasticulture and 11 plasticulture scenarios. The scenarios are modeled using the regionalized ecoinvent 3.8 cut-off database. The functional unit is 1 kg of strawberries of marketable quality at the farm gate produced in the year 2021. The amounts of fertilizer, irrigation, and strawberry output of the scenarios are adapted depending on the plasticulture method based on an extensive literature review. The environmental impacts are assessed using the life cycle impact assessment methods of the Product Environmental Footprint (PEF) recommended by the Joint Research Centre of the European Commission, which is extended to account for plastic-related impacts. The impacts are normalized, weighted, and aggregated, resulting in one single impact score per scenario. Results and discussion: The scenarios using either a combination of conventional mulch film and row cover or biodegradable mulch film have the lowest total impacts; a macro tunnel or greenhouse causes the highest impacts. There seems to be no trade-off between maximizing productivity and lowering environmental impacts: the scenario with the highest yield also has one of the lowest overall impacts. Only direct emissions are considered regarding plastic pollution. Besides, the plastic pollution impact category is currently limited to the persistence of plastic in the environment and is extendable to but is not yet accounting for exposure and effect of plastic emission on humans and ecosystems. Conclusion: Plasticulture can increase the yield and reduce environmental impacts for strawberry cultivation compared to open field cultivation. With the used normalization and weighting factors, plastic pollution makes up a considerable share of the overall environmental impact of strawberry cultivation, supporting the recent efforts of different research groups to include plastic emissions in LCA by developing suitable characterization factors. [ABSTRACT FROM AUTHOR]