Pulsed Electric Fields in Food Processing

2019 ◽  
Keyword(s):  
Electric Fields ◽  
Food Processing ◽  
Pulsed Electric Fields

scholarly journals Pulsed Electric Fields (PEF) to Mitigate Emerging Mycotoxins in Juices and Smoothies

2020 ◽  
Vol 10 (19) ◽  
pp. 6989
Author(s):  
Noelia Pallarés ◽  
Francisco J. Barba ◽  
Houda Berrada ◽  
Josefa Tolosa ◽  
Emilia Ferrer
Keyword(s):  
Electric Fields ◽  
Food Processing ◽  
Degradation Products ◽  
Pulsed Electric Fields ◽  
The Other ◽  
Class I ◽  
Class Iii ◽  
Processing Technologies ◽  
Expected Effect ◽  
Mycotoxin Reduction

The development of innovative food processing technologies has increased to answer the growing demand to supply of fresh-like products. The aim of the present study is to investigate the effect of pulsed electric fields (PEF) technology on reducing the emerging mycotoxins (enniatins (ENs) and beauvericin (BEA)) contents in juice and smoothie samples. The products of degradation obtained after PEF treatment were identified and their toxicological endpoint toxicities predicted by Pro Tox-II web. Mycotoxin reduction ranged from 43 to 70% in juices and smoothies, but in water the expected effect was lower. The acidified pH increased BEA reduction in water. The degradation products that were produced were the result of the loss of aminoacidic fragments of the original molecules, such as HyLv, Val, Ile, or Phe. Pro Tox-II server assigned a toxicity class I for enniatin B (ENB) degradation products with a predicted LD50 of 3 mg/Kgbw. The other degradation products were classified in toxicity class III and IV.

Sign in / Sign up

Export Citation Format

Share Document