ŞEKER EKSTRAKSİYONUNDA VURGULU ELEKTRİK ALAN UYGULAMA POTANSİYELİNİN DEĞERLENDİRİLMESİ

Öz

Şeker ekstraksiyonunda yaygın olarak kullanılan ısıl işlem, yüksek enerji tüketimine ve ısıya bağlı bazı istenmeyen reaksiyonların oluşumuna yol açmaktadır. Özellikle, kullanılan enerji miktarı ve ısıya bağlı safsızlıkları şerbetten uzaklaştırmak için ek bir saflaştırma işleminin gerekliliği, nihai ürünün fiyatına olumsuz katkıda bulunmaktadır. Vurgulu elektrik alanları (PEF), bu olumsuz sonuçları azaltmanın bir aracı olarak ekstraksiyonda kullanılmak üzere önerilen termal olmayan ve düşük enerjili bir doku parçalanma yöntemidir; Bu alandaki çalışmalar günümüze kadar artarak devam etmektedir. Bu derlemede, PEF tekniğinin altında yatan temel ilkelerin yanı sıra şeker ekstraksiyonundaki potansiyel uygulama yöntemleri ve bunların ekstraksiyon üzerindeki etkileri hakkında genel bir bakış sunmak için önceki araştırmaların bulguları özetlenmektedir.

Anahtar Kelimeler

• vurgulu elektrik alan
• şeker pancarı
• sıvı-katı ektraksiyon
• elektroporasyon

POTENTIAL USE OF PULSED ELECTRIC FIELDS IN SUGAR EXTRACTION

Öz

Widespread use of heat treatment in sugar extraction results in high energy consumption and some undesirable reactions due to the heat. In particular, the amount of energy used and the necessity of an additional treatment process to remove heat-related impurities from the sorbet contribute negatively to the price of the final product. Pulsed electric fields (PEF) are a non-thermal and low-energy tissue breakdown method that has been proposed for use in extraction as a means of reducing these negative outcomes; studies into this area have been expanding to the present day. This review summarizes the findings of prior research to present an overview of the fundamental principles underlying the PEF technique, as well as its potential application methods in sugar extraction and their effects on extraction.

Anahtar Kelimeler

• pulsed electric field
• sugar beet
• solid-liquid extraction
• electroporation

Kaynakça

1. Astráin-Redín, L., Moya, J., Alejandre, M., Beitia, E., Raso, J., Calvo, B., Cebrian, G., Álvarez, I. (2022). Improving the microbial inactivation uniformity of pulsed electric field ohmic heating treatments of solid products. LWT - Food Science and Technology, 154, 112709. https://doi.org/ 10.1016/j.lwt.2021.112709
2. Bagade, S. B., Patil, M. (2021). Recent advances in microwave assisted extraction of bioactive compounds from complex herbal samples: Critical Reviews İn Analytical Chemistry, 51(2), 138-149. 10.1080/10408347.2019.1686966
3. Barros, M., Redondo, L., Rego, D., Serra, C., Miloudi, K. (2022). Extraction of Essential Oils from Plants by Hydrodistillation with Pulsed Electric Fields (PEF) Pre-Treatment. Applied Sciences, 12(16). https://doi.org/10.3390/ app12168107
4. Bazhal, M., Lebovka, N., Vorobiev, E. (2003). Optimisation of Pulsed Electric Field Strength for Electroplasmolysis of Vegetable Tissues. Biosystems Engineering, 86(3), 339–345. https://doi.org/10.1016/S1537-5110(03)00139-9
5. Bhattacharjee, C., Saxena, V. K., Dutta, S. (2019). Novel thermal and non-thermal processing of watermelon juice. Trends in Food Science & Technology, 93(2019), 234-243. https://doi.org/ 10.1016/j.tifs.2019.09.015
6. Bliesener, K.M., Miehe, D., Buchholz, K. (1991a). Process development in the dewatering of cossettes. Zuckerindustrie, 116 (11), 978–986.
7. Bocker R., Eric Keven Silva E.K. (2022). Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices, Food Chemistry: X, 15, 100398. https://doi.org/ 10.1016/j.fochx.2022.100398
8. Chaves, J. O., De Souza, M. C., Da Silva, L. C., Lachos-Perez, D., Torres-Mayanga, P. C., Machado, Carneiro T. F., Espinosa, M.V., Peredo A.V.G., Barbero G.F., Rostagno, M. A. (2020). Extraction of flavonoids from natural sources using modern techniques. Frontiers in Chemistry, 8, 507887. https://doi.org/10.3389/ fchem.2020.507887

9. Chemat, F., Rombaut, N., Sicaire, A.G., Meullemiestre, A., Fabiano-Tixier, A.S., AbertVian, M., (2017). Ultrasound Assisted Extraction of Food and Natural Products. Mechanisms, Techniques, Combinations, Protocols and Applications. A review. Ultrasonics Sonochemistry, 34, 540-560. https://doi.org/ 10.1016/j.ultsonch.2016.06.035
10. Dastangoo, S., Hamed Mosavian, M. T., Yeganehzad, S. (2020). Optimization of pulsed electric field conditions for sugar extraction from carrots. Food Science & Nutrition, 8(4), 2025-2034. https://doi.org/10.1002/fsn3.1490
11. Deng, L. Z., Mujumdar, A. S., Zhang, Q., Yang, X. H., Wang, J., Zheng, Z. A., Gao, Z.J., Xiao, H. W. (2019). Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes. Critical Reviews İn Food Science And Nutrition, 59(9), 1408-1432. doi: 10.1080/10408398.2017.1409192
12. Duan, H., Yan, X., Azarakhsh, N., Huang, X., Wang, C. (2022). Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel. International Journal of Food Science and Technology, 57(8), 5239-5249. https://doi.org/10.1111/ijfs.15840
13. Einarsdóttir, R., Þórarinsdóttir, K.A., Aðalbjörnsson, B.V., Guðmundsson M., Marteinsdóttir, G., Kristbergsson K. (2022). Extraction of bioactive compounds from Alaria esculenta with pulsed electric field. Journal of Applied Phycology, 34, 597–608. https://doi.org/10.1007/s10811-021-02624-8
14. El Belghiti, K., Vorobiev, E. (2004). Mass transfer of sugar from beets enhanced by pulsed electric field. Food and Bioproducts Processing, 82(3C), 226–230. https://doi.org/10.1205/ fbio.82.3.226.44187
15. El-Belghiti, K., Rabhi, Z., Vorobiev, E. (2005). Kinetic model of sugar diffusion from sugar beet tissue treated by pulsed electric field. Journal of the Science of Food and Agriculture, 85(2), 213–218. https://doi.org/10.1002/jsfa.1944
16. Eshtiaghi, M. N., Knorr, D. (2002). High electric field pulse pretreatment: Potential for sugar beet processing. Journal of Food Engineering, 52(3), 265–272. https://doi.org/10.1016/S0260-8774(01)00114-5
17. Fincan, M. (2015). Extractability of phenolics from spearmint treated with pulsed electric field. Journal of Food Engineering, 162(2015), 31-37. https://doi.org/10.1016/j.jfoodeng.2015.04.004
18. Fincan, M., DeVito, F., Dejmek, P. (2004). Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment. Journal of Food Engineering, 64(3), 381–388. https://doi.org/10.1016/ J.JFOODENG.2003.11.006
19. Fu, X., Zhao, Z., Yu, S., Chen, W., Wang, J. (2013). The ultrasonic-assisted extraction of sugar from sugar beet cossettes. International Sugar Journal, 115(1378), 692-696.
20. Gabrić, D., Barba, F., Roohinejad, S., Gharibzahedi, S. M. T., Radojčin, M., Putnik, P., Bursać Kovačević, D. (2018). Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. Journal of Food Process Engineering, 41(1), https://doi.org/ 10.1111/jfpe.12638
21. Genovese, J., Kranjc, M., Serša, I., Petracci, M., Rocculi, P., Miklavčič, D., & Mahnič-Kalamiza, S. (2021). PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods. Innovative Food Science & Emerging Technologies, 74, 102872. https://doi.org/10.1016/j.ifset.2021.102872
22. Ghosh, D., Saluja, N., Singh, T. G. (2019). A critical analysis of electroporation in medical technology. International Journal of Pharmaceutical Sciences and Research, 10(1), 23-28. http://dx.doi.org/10.13040/IJPSR.0975-8232.10(1).23-28
23. Giteru, S. G., Oey, I., Ali, M. A. (2018). Feasibility of using pulsed electric fields to modify biomacromolecules: A review. Trends in Food Science & Technology, 72, 91-113. https://doi.org/ 10.1016/j.tifs.2017.12.009
24. Guionet, A., Fujiwara, T., Sato, H., Takahashi, K., Takaki, K., Matsui, M., Tanino, T., Ohshima T. (2021). Pulsed electric fields act on tryptophan to inactivate α-amylase, Journal of Electrostatics, 112, 103597. https://doi.org/10.1016/ j.elstat.2021.103597
25. Jemai, A. B., Vorobiev, E. (2003). Enhanced leaching from sugar beet cossettes by pulsed electric field. Journal of Food Engineering, 59(4), 405–412. https://doi.org/10.1016/S0260-8774(02)00499-5
26. Jiang, Y., Xing, M., Kang, Q., Sun, J., Zeng, X. A., Gao, W., Li H., Gao, Y., Li, A. (2022). Pulse electric field assisted process for extraction of Jiuzao glutelin extract and its physicochemical properties and biological activities investigation. Food Chemistry, 383, 132304. https://doi.org/10.1016/j.foodchem.2022.132304
27. Kantala, C., Supasin, S., Intra, P., Rattanadecho, P. (2022) Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice. Foods, 11(8). https://doi.org/10.3390/foods11081102
28. Khan, M. I. H., Nagy, S. A., Karim, M. A. (2018). Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Research International, 105, 772–781. https://doi.org/10.1016/ j.foodres.2017.12.010
29. Knorr, D., Angersbach, A. (1998). Impact of high-intensity electrical field pulses on plant membrane permeabilization. Trends Food Science and Technology, 9, 185–191. https://doi.org/10.1016/S0924-2244(98)00040-5
30. Kumar, K., Srivastav, S., Sharanagat, V. S. (2021). Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review. Ultrasonics Sonochemistry, 70, 105325. https://doi.org/10.1016/ j.ultsonch.2020.105325
31. Lebovka, N. I., Shynkaryk, M. V., El-Belghiti, K., Benjelloun, H., & Vorobiev, E. (2007). Plasmolysis of sugarbeet: Pulsed electric fields and thermal treatment. Journal of Food Engineering, 80(2), 639–644. https://doi.org/10.1016/ j.jfoodeng.2006.06.020
32. Li, Y., Zhang, Z., Paciulli, M. and Abbaspourrad, A. (2020), Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques. Journal of Food Science, 85, 727-735. https://doi.org/10.1111/1750-3841.14842
33. Limsangouan, N., Charunuch, C., Sastry, S. K., Srichamnong, W., Jittanit, W. (2020). High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction. LWT - Food Science and Technology, 134, 110112. https://doi.org/10.1016/j.lwt.2020.110112
34. Loginova, K. V., Vorobiev, E., Bals, O., Lebovka, N. I. (2011). Pilot study of countercurrent cold and mild heat extraction of sugar from sugar beets, assisted by pulsed electric fields. Journal of Food Engineering, 102(4), 340–347. https://doi.org/10.1016/j.jfoodeng.2010.09.010
35. Loginova, K., Loginov, M., Vorobiev, E., Lebovka, N. I. (2011). Quality and filtration characteristics of sugar beet juice obtained by “cold” extraction assisted by pulsed electric field. Journal of Food Engineering, 106(2), 144–151. https://doi.org/10.1016/j.jfoodeng.2011.04.017
36. Loginova, K., Loginov, M., Vorobiev, E., Lebovka, N. I. (2012). Better lime purification of sugar beet juice obtained by low temperature aqueous extraction assisted by pulsed electric field. LWT - Food Science and Technology, 46(1), 371–374. https://doi.org/10.1016/j.lwt.2011.10.005
37. López, N., Puértolas, E., Condón, S., Raso, J., Ignacio, Á. (2009). Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields. LWT - Food Science and Technology, 42(10), 1674–1680. https://doi.org/10.1016/j.lwt.2009.05.015
38. Mahn, A., Comett, R., Segura-Ponce, L. A., Díaz-Álvarez, R. E. (2022). Effect of pulsed electric field-assisted extraction on recovery of sulforaphane from broccoli florets. Journal of Food Process Engineering, 45(7). https://doi.org/ 10.1111/jfpe.13837
39. Manzoor, M. F., Zeng, X. A., Ahmad, N., Ahmed, Z., Rehman, A., Aadil, R. M., Roobab, U., Siddique, R., Rahaman, A. (2020). Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage. Journal of Food Processing and Preservation, 44(7). https://doi.org/10.1111/jfpp.14541
40. Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., Brnčić, S. R. (2018). An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound, microwaves, and enzyme-assisted extraction. Trends in Food Science & Technology, 76, 28-37, https://doi.org/10.1016/ j.tifs.2018.03.022
41. Martínez, JM, Delso, C, Álvarez, I, Raso, J. (2020). Pulsed Electric Field-assisted extraction of valuable compounds from microorganisms. Comprehensıve Revıews In Food Scıence And Food Safety, 19, 530–552, https://doi.org/10.1111/1541-4337.12512
42. Maskooki, A., Eshtiaghi, M. N. (2012). Impact of pulsed electric field on cell disintegration and mass transfer in sugar beet. Food and Bioproducts Processing, 90(3), 377–384. https://doi.org/ 10.1016/j.fbp.2011.12.007
43. Mhemdi, H., Bals, O., Vorobiev, E. (2016). Combined pressing-diffusion technology for sugar beets pretreated by pulsed electric field. Journal of Food Engineering, 168, 166–172. https://doi.org/10.1016/j.jfoodeng.2015.07.034
44. Mirzadeh, M., Arianejad, M. R., Khedmat, L. (2020). Antioxidant, antiradical, and antimicrobial activities of polysaccharides obtained by microwave-assisted extraction method: A review. Carbohydrate Polymers, 229, 115421. https://doi.org/10.1016/j.carbpol.2019.115421
45. Mman R., Kanwal, R., Shafique, B., Arshad, R.N., Irfan, S., Kieliszek, M., Kowalczewski, P.Ł., Irfan, M., Khalid, M.Z., Roobab, U., Aadil, R.M. (2021). A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents. Molecules, 26(16). https://doi.org/10.3390/molecules26164893
46. Muir, B.M., Srivastava, S., Mall, A.K (2022). Sugar Beet Cultivation, Management and Processing In. Misra, V. (chief ed.), Springer, Singapore. pp. 837–862, ISBN: 978-981-19-2730-0
47. Nakthong, N., Eshtiaghi, M. N. (2020). Pulsed electric field treatment of sugar beet. In IOP Conference Series: Earth and Environmental Science, 505(1), 012055. https://doi.org/10.1088/1755-1315/505/1/012055
48. Niu, D., Zeng, X. A., Ren, E. F., Xu, F. Y., Li, J., Wang, M. S., Wang, R. (2020). Review of the application of pulsed electric fields (PEF) technology for food processing in China. Food Research International, 137, 109715, https://doi.org/10.1016/j.foodres.2020.109715
49. Nowacka, M., Tappi, S., Wiktor, A., Rybak, K., Miszczykowska, A., Czyzewski, J., Drozdzal, K., Witrowa-Rajchert, D., Tylewicz, U. (2019). The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot. Foods. 8(7),244. https://doi.org/10.3390/foods8070244
50. Oroian, M., Dranca, F. Ursachi, F. (2020). Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis. Journal of Food Science Technology, 57, 70–78. https://doi.org/10.1007/s13197-019-04031-x
51. Ponant, J., Foissac, S., Esnault, A. (1988). The alkaline extraction of sugar beet. Zuckerindustrie, 113(8), 665-676. Putnik, P., Kresoja, Ž., Bosiljkov, T., Jambrak, A. R., Barba, F. J., Lorenzo, J. M., Roohinejad S., Granato, D., Žuntar, I., Kovačević, D. B. (2019). Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: Food Chemistry, 279, 150-161. https://doi.org/10.1016/j.foodchem.2018.11.131
52. Rahaman, A., Siddeeg, A., Manzoor, M.F. (2019) Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum. Journal of Food Science and Technology, 56, 2670–2678. https://doi.org/ 10.1007/s13197-019-03755-0
53. Rezaee, K., Noghabi, M. S., Behzad, K., Maskooki, A. (2019). Effect of moderate pulsed electric field treatment on viscoelastic properties of sugar beet. Food Science and Technology Research, 25(2), 157–166. https://doi.org/10.3136/ fstr.25.157
54. Ricci, A., Parpinello, G.P., Versari, A. (2018) Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking. Beverages, 4(1). https://doi.org/10.3390/beverages4010018
55. Rodriguez Garcia, S. L., Raghavan, V. (2022). Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds, Critical Reviews in Food Science and Nutrition, 62(23), 6446-6466. doi:10.1080/10408398.2021.1901651
56. Roobab, U., Abida, A., Chacha, J.S., Athar, A., Madni, G.M., Ranjha MMAN., Rusu A.V., Zeng, X-A., Aadil, R.M., Trif, M. (2022). Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices. Molecules, 27(13). https://doi.org/10.3390/molecules27134031
57. Ruzgys, P., Jakutavičiūtė, M., Šatkauskienė, I., Čepurnienė, K., Šatkauskas, S. (2019). Effect of electroporation medium conductivity on exogenous molecule transfer to cells in vitro. Scientific Reports, 9(1), 1-9. doi:10.1038/s41598-018-38287-8
58. Šalaševičius, A., Uždavinytė, D., Visockis, M., Ruzgys, P., Šatkauskas, S. (2021). Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. Applied Sciences, 11(23). https://doi.org/ 10.3390/app112311281
59. Samaranayake, C. P., Mok, J. H., Heskitt, B. F., Sastry, S. K. (2022). Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments. Innovative Food Science & Emerging Technologies, 77, 102955. https://doi.org/10.1016/ j.ifset.2022.102955
60. Schultheiss, C., Bluhm, H., Mayer, H. G., Kern, M., Michelberger, T., Witte, G. (2002). Processing of sugar beets with pulsed-electric fields. IEEE Transactions on Plasma Science, 30(4I), 1547–1551. https://doi.org/10.1109/ TPS.2002.804212
61. Semenoglou, I., Dimopoulos, G., Tsironi, T., Taoukis, P. (2020). Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets. Food and Bioproducts Processing, 121, 186-192. https://doi.org/10.1016/j.fbp.2020.02.007
62. Shiekh, K. A., Olatunde, O. O., Zhang, B., Huda, N., Benjakul, S. (2021). Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves. Food Chemistry, 359, 129976. https://doi.org/10.1016/j.foodchem.2021.129976
63. Shorstkii, I., Comiotto Alles, M., Parniakov, O., Smetana, S., Aganovic, K., Sosnin, M., Toepfl S., Heinz, V. (2022). Optimization of pulsed electric field assisted drying process of black soldier fly (Hermetia illucens) larvae. Drying Technology, 40(3), 595-603. doi:10.1080/07373937.2020.1819825
64. Sitzmann, W., Vorobiev, E., Lebovka, N. (2017). Handbook of Electroporation In: Pulsed Electric Fields for Food Industry, Miklavčič, D. (chief ed.), Springer International Publishing Cham, Switzerland, pp. 2335–2354. Soltanzadeh, M., Peighambardoust, S. H., Gullon, P., Hesari, J., Gullón, B., Alirezalu, K., Lorenzo, J. (2020). Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: Food Reviews International, 38(2022), 96-117. 10.1080/87559129.2020.1849273
65. Stanley, D. (1991). Biological membrane deterioration and associated quality loses in food tissues. Critical Reviews in Food Science and Nutrition, 30(5), 487–593. https://doi.org/10.1080/ 10408399109527554
66. Şengül, M., Topdaş, E. F. (2019). Katı-Sıvı Ekstraksiyonunda Kullanılan Modern Teknikler ve Bu Teknikler Arasında Ultrason Yardımlı Ekstraksiyonun Yeri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 50(2), 201-216. doi: 10.17097/ataunizfd.466649
67. Timmermans, R. A., Roland, W. S., van Kekem, K., Matser, A. M., van Boekel, M. A. (2022). Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice. Foods, 11(21). https://doi.org/10.3390/foods11213360
68. Tylewicz U., (2020). Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow. In: How does pulsed electric field work ? Barba, F. J., Parniakov, O., Wiktor, A. ( Eds.), Academic Press, the UK, pp. 3-21.
69. Visockis, M., Bobinaitė, R., Ruzgys, P., Barakauskas, J., Markevičius, V., Viškelis, P., Šatkauskas, S. (2021). Assessment of plant tissue disintegration degree and its related implications in the pulsed electric field (PEF)–assisted aqueous extraction of betalains from the fresh red beetroot. Innovative Food Science and Emerging Technologies, 73, 102761. https://doi.org/10.1016/ j.ifset.2021.102761
70. Vorobiev E., Lebovka N., (2019). Green Food Processing Techniques In: Pulsed electric field in green processing and preservation of food products, Chemat F., Vorobiev E. (Eds.), Academic Press, the UK, pp. 403-430. Vorobiev, E., Lebovka, N. (2020). Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. 1st Edition, Springer Cham, Switzerland, 418 p.
71. Vorobiev, E., Lebovka, N.I. (2022). Pulsed Electric Fields Technology for the Food Industry. In: Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods, Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (Eds.), Volume 2, Springer International Publishing, Switzerland pp. 209-269.
72. Vu, T., LeBlanc, J., Chou, C. C. (2020). Clarification of sugarcane juice by ultrafiltration membrane: Toward the direct production of refined cane sugar. Journal of Food Engineering, 264, 109682. https://doi.org/10.1016/j.jfoodeng.2019.07.029
73. Wang, L., Deng, W., Wang, P., Huang, W., Wu, J., Zheng, T., Chen, J. (2020). Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process. Journal Of Food Science, 85(4), 1140-1150. doi: 10.1111/1750-3841.15108
74. Wu, W. J., ve Chang, J. (2022). Inactivation of vegetative cells, germinated spores, and dormant spores of Bacillus atrophaeus by pulsed electric field with fixed energy input. Journal of Food Process Engineering, 45(2). https://doi.org/10.1111/ jfpe.13959
75. Xi, J., Li, Z., Fan, Y. (2021) Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields. Food Science and Nutrition, 61, 1738–1750. https://doi.org/10.1080/10408398.2020.1765308
76. Xu, B., Chen, J., Tiliwa, E. S., Yan, W., Azam, S. R., Yuan, J., Wei, B., Zhou, C., Ma, H. (2021). Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices. Ultrasonics Sonochemistry, 78, 105714, https://doi.org/10.1016/j.ultsonch.2021.105714
77. Xu, B., Tiliwa, E. S., Yan, W., Azam, S. R., Wei, B., Zhou, C., Bhandari, B. (2021). Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review. Food Research International, 44(4), 862-867. https://doi.org/10.1016/j.foodres.2021.110744
78. Xu, X., Zhang, L., Feng, Y., Yagoub, A. E. A., Sun, Y., Ma, H., Zhou, C. (2020). Vacuum pulsation drying of okra (Abelmoschus esculentus L. Moench): Better retention of the quality characteristics by flat sweep frequency and pulsed ultrasound pretreatment. Food Chemistry, 326, 127026. https://doi.org/10.1016/ j.foodchem.2020.127026
79. Yamakage, K., Yamada, T., Takahashi, K., Takaki, K., Komuro, M., Sasaki, K., Aoki, H., Kamagata, J., Koide, S., Orikasa, T. (2021). Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying. Innovative Food Science & Emerging Technologies, 68, 102615. https://doi.org/10.1016/ j.ifset.2021.102615
80. Zhang, C., Lyu, X., Arshad, R. N., Aadil, R. M., Tong, Y., Zhao, W., Yang, R. (2022). Pulsed electric field as a promising technology for solid foods processing: Food Chemistry, 134367. https://doi.org/10.1016/j.foodchem.2022.134367
81. Zhang, C., Ye, J., Lyu, X., Zhao, W., Mao, J., Yang, R. (2022). Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips. Food Chemistry, 369, 130516. https://doi.org/10.1016/ j.foodchem.2021.130516
82. Zia, S., Khan, M. R., Shabbir, M. A., Aslam Maan, A., Khan, M. K. I., Nadeem, M., Khalil, A. A., Din, A., Aadil, R. M. (2022). An inclusive overview of advanced thermal and nonthermal extraction techniques for bioactive compounds in food and food-related matrices. Food Reviews International, 38(6), 1166-1196. 10.1080/ 87559129.2020.1772283
83. Zimmermann, U. (1986). Reviews of Physiology, Biochemistry and Pharmacology In: Electrical breakdown, electropermeabilization and electrofusion, Falsig Pedersen, H.S. (chief ed.), Volume 105. Springer, Heidelberg, Berlin, pp. 175-256.
84. Zimmermann, U., Pilwat, G., Riemann, F., (1974). Dielectric breakdown in cell membranes. Biophysical Journal, 14(11), 881-899. https://doi.org/10.1016/S0006-3495(74)85956-4