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4. Other Applications of Pulsed Electric Fields Technology for the Food Industry

Author

Aguilar-Machado, Diederich, Montañez, Julio, Raso, Javier, Martínez, Juan Manuel, Barbosa-Cánovas, Gustavo V., Series Editor, Aguilera, José Miguel, Advisory Editor, Candoğan, Kezban, Advisory Editor, Hartel, Richard W., Advisory Editor, Ibarz, Albert, Advisory Editor, Peleg, Micha, Advisory Editor, Rahman, Shafiur, Advisory Editor, Rao, M. Anandha, Advisory Editor, Roos, Yrjö, Advisory Editor, Welti-Chanes, Jorge, Advisory Editor, Raso, Javier, editor, Heinz, Volker, editor, Alvarez, Ignacio, editor, and Toepfl, Stefan, editor

Published
2022
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5. Applying Pulsed Electric Fields to Improve Olive Oil Extraction

Author

Sánchez-Gimeno, Ana Cristina, Álvarez, Ignacio, Raso, Javier, Barbosa-Cánovas, Gustavo V., Series Editor, Aguilera, José Miguel, Advisory Editor, Candoğan, Kezban, Advisory Editor, Hartel, Richard W., Advisory Editor, Ibarz, Albert, Advisory Editor, Peleg, Micha, Advisory Editor, Rahman, Shafiur, Advisory Editor, Rao, M. Anandha, Advisory Editor, Roos, Yrjö, Advisory Editor, Welti-Chanes, Jorge, Advisory Editor, Raso, Javier, editor, Heinz, Volker, editor, Alvarez, Ignacio, editor, and Toepfl, Stefan, editor

Published
2022
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6. Applications of Pulsed Electric Fields in Winemaking

Author

Maza, Marcos Andrés, Álvarez, Ignacio, Raso, Javier, Barbosa-Cánovas, Gustavo V., Series Editor, Aguilera, José Miguel, Advisory Editor, Candoğan, Kezban, Advisory Editor, Hartel, Richard W., Advisory Editor, Ibarz, Albert, Advisory Editor, Peleg, Micha, Advisory Editor, Rahman, Shafiur, Advisory Editor, Rao, M. Anandha, Advisory Editor, Roos, Yrjö, Advisory Editor, Welti-Chanes, Jorge, Advisory Editor, Raso, Javier, editor, Heinz, Volker, editor, Alvarez, Ignacio, editor, and Toepfl, Stefan, editor

Published
2022
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7. Microbial Inactivation by Pulsed Electric Fields

Author

Delso, Carlota, Martínez, Juan Manuel, Cebrián, Guillermo, Condón, Santiago, Raso, Javier, Álvarez, Ignacio, Barbosa-Cánovas, Gustavo V., Series Editor, Aguilera, José Miguel, Advisory Editor, Candoğan, Kezban, Advisory Editor, Hartel, Richard W., Advisory Editor, Ibarz, Albert, Advisory Editor, Peleg, Micha, Advisory Editor, Rahman, Shafiur, Advisory Editor, Rao, M. Anandha, Advisory Editor, Roos, Yrjö, Advisory Editor, Welti-Chanes, Jorge, Advisory Editor, Raso, Javier, editor, Heinz, Volker, editor, Alvarez, Ignacio, editor, and Toepfl, Stefan, editor

Published
2022
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8. History of Pulsed Electric Fields in Food Processing

Author

Sitzmann, Werner, Vorobiev, Eugene, Raso, Javier, Álvarez, Ignacio, Lebovka, Nikolai, Barbosa-Cánovas, Gustavo V., Series Editor, Aguilera, José Miguel, Advisory Editor, Candoğan, Kezban, Advisory Editor, Hartel, Richard W., Advisory Editor, Ibarz, Albert, Advisory Editor, Peleg, Micha, Advisory Editor, Rahman, Shafiur, Advisory Editor, Rao, M. Anandha, Advisory Editor, Roos, Yrjö, Advisory Editor, Welti-Chanes, Jorge, Advisory Editor, Raso, Javier, editor, Heinz, Volker, editor, Alvarez, Ignacio, editor, and Toepfl, Stefan, editor

Published
2022
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19. List of contributors

Author

Aguilar-Machado, Diederich, primary, Álvarez, Ignacio, additional, Andrea-Silva, Jenny, additional, Aroca, Antonio Álamo, additional, Bañuelos, María Antonia, additional, Bautista-Ortín, Ana Belén, additional, Boido, Eduardo, additional, Botezatu, Andreea, additional, Canonico, Laura, additional, Cardona, Mateo, additional, Carrau, Francisco, additional, Charnock, Hannah, additional, Chávez-Segura, Gianella, additional, Chen, K., additional, Christmann, Monika, additional, Ciani, Maurizio, additional, Comitini, Francesca, additional, Comuzzo, Piergiorgio, additional, Cosme, Fernanda, additional, Cozzolino, D., additional, Cuerda, Rafael, additional, Del Fresno, Juan Manuel, additional, Dellacassa, Eduardo, additional, Delso, Carlota, additional, Escott, Carlos, additional, Ferrer, Sergi, additional, Filipe-Ribeiro, Luís, additional, Gerbi, Vincenzo, additional, Giacosa, Simone, additional, Gómez-Plaza, Encarna, additional, González, Carmen, additional, González-Arenzana, Lucía, additional, González-Manzano, Susana, additional, González-Paramás, Ana M., additional, Guamis, Buenaventura, additional, Han, Shunyu, additional, Heras, José María, additional, Iacumin, L., additional, Inglis, Debra, additional, Jordão, António M., additional, Kemp, Belinda, additional, Kilmartin, Paul, additional, Li, J., additional, Li, Wei, additional, Loira, Iris, additional, Ma, Tengzhen, additional, Malfeito-Ferreira, Manuel, additional, Marchal, Richard, additional, Martin, Valentina, additional, Martínez, Juan Manuel, additional, Martínez, Juana, additional, Maza, Marcos, additional, Medina, Karina, additional, Morata, Antonio, additional, Mouret, Jean-Roch, additional, Nunes, Fernando M., additional, Ossorio, Pablo, additional, Paissoni, Maria Alessandra, additional, Pardo, Isabel, additional, Pérez-Porras, Paula, additional, Pérez-Prieto, Luis Javier, additional, Pickering, Gary, additional, Power, A., additional, Pretorius, Isak S., additional, Raso, Javier, additional, Ricardo-da-Silva, Jorge M., additional, Río Segade, Susana, additional, Rolle, Luca, additional, Sablayrolles, Jean-Marie, additional, Sam, Faisal Eudes, additional, Santos-Buelga, Celestino, additional, Schmitt, Matthias, additional, Schneider, Remi, additional, Strobl, Mark, additional, Suárez-Lepe, José Antonio, additional, Valera, Maria Jose, additional, van Rolleghem, Isabelle, additional, Vaquero, Cristian, additional, Vejarano, Ricardo, additional, Vernhet, Aude, additional, Voce, Sabrina, additional, Willwerth, James, additional, Yang, Fei, additional, Zamora, Fernando, additional, Zhang, Bo, additional, and Zhang, Junxiang, additional

Published
2022
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21. Investigating technological processing supporting the assessment of novel proteins in food and feed risk assessment.

Author

Martinez, Juan Manuel, Gutiérrez, María, Moreno, Beatriz, Calvo, Miguel, Fondevila, Manuel, Belanche, Alejandro, Raso, Javier, Moreno, Javier, Álvarez, Ignacio, and Cebrián, Guillermo

Subjects
EVIDENCE gaps, GUT microbiome, MANUFACTURING processes, FOOD crops, IMMUNOGLOBULIN E
Abstract

The safety of novel proteins is routinely evaluated in various regulated areas of the food and feed chain, including genetically modified (GM) crops and novel foods (NFs). This project aimed to map the food and feed products containing protein from the main GM crops, relevant food categories falling under the NF Regulation, and unconventional feed, together with their production processes and to discuss the effect of the mapped processes on the safety of the corresponding novel proteins. A scoping literature review (1,325 documents included), an open online survey and a stakeholder workshop were the basis to build up the mappings for products and processes, also including operational conditions for each processing step. In the case of crops, the information gathered also helped identify more than 40 products, and the corresponding production processes, not included in the OECD consensus documents for compositional considerations of GM crops. Moreover, a systematic literature review (154 documents included), carried out within the project, assisted in the identification of the available evidence on the impact of processing on protein safety. Overall, certain processes, such as thermal treatments, fermentation, or enzymatic hydrolysis, significantly enhanced protein digestibility across various food/feed matrices. Similarly, fermentation, ensiling, and extraction processes have been shown to improve nutritional properties in various products. The data collected seemed to indicate that heating can effectively reduce the activity of NEPs from GM crops and that heating and enzymatic hydrolysis can reduce IgE reactivity for certain proteins and operational conditions. However, exceptions to these trends were also reported in the literature, and in certain cases (e.g., impact on gut microbiota), the evidence gathered was insufficient to draw substantiated conclusions. This project also contributed to identify existing knowledge gaps and research needs towards regulatory risk assessment of food and feed products containing protein. [ABSTRACT FROM AUTHOR]

Published
2024
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32. Pulsed Electric Field Technology for the Extraction of Glutathione from Saccharomyces cerevisiae.

Author

Berzosa, Alejandro, Marín-Sánchez, Javier, Álvarez, Ignacio, Sánchez-Gimeno, Cristina, and Raso, Javier

Subjects
GLUTATHIONE, SACCHAROMYCES cerevisiae, ELECTRIC fields, HOT water
Abstract

Glutathione is a potent antioxidant that has shown promise in enhancing the processing of various foods and drinks such as bread and wine. Saccharomyces cerevisiae stands as a primary microorganism for glutathione production. This study sought to assess the potential of pulsed electric fields (PEFs) in extracting glutathione from S. cerevisiae cells. Yeast cells were subjected to PEF treatment (12 kV/cm, 150 µs) followed by incubation at varying pH values (4.0, 6.0, and 8.0) and temperatures (4 °C and 25 °C). Glutathione and protein extraction were assessed at different incubation times. Within one hour of incubation, PEF-treated yeast cells released over 60% of their total glutathione content, irrespective of pH and temperature. Notably, the antioxidant activity of the resulting extract surpassed that obtained through complete mechanical cell destruction and hot water, which form the conventional industrial extraction method in the glutathione industry. These results suggest that PEF could offer a rapid and more selective procedure, improving the extraction of this bioactive compound. [ABSTRACT FROM AUTHOR]

Published
2024
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