DETERMINATION OF THE CHARACTERISTIC ATTRIBUTES OF COTTONSEED PROTEIN CONCENTRATE

Yıl 2023, Cilt: 48 Sayı: 2, 483 - 497, 15.04.2023

Melike Yücetepe Merve Akalan Kamile Bayrak Akay Mehmet Şükrü Karakuş Asliye Karaaslan Bülent Başyiğit Mehmet Karaaslan

https://doi.org/10.15237/gida.GD22115

Öz

The current study focused on characteristic attributes of protein concentrate obtained from oil-free cottonseed. For this, the physicochemical properties namely moisture content, water activity, color, flowability, wettability, and protein solubility of cottonseed protein concentrate (CSPC) were investigated. Water holding capacity (WHC), oil binding capacity (OBC), foaming capacity, foam stability (10 and 30 min), emulsion activity index (EAI) and emulsion stability index (ESI) (10 and 30 min) of proteins were 2.75 g water/g protein, 2.59 g oil/g protein, 29.00%, 93.10% - 69.05%, 6.25 m2/g and 29.27-87.81 min, respectively. Bands regarding CSPC in the 45 kDa molecular weight were detected by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) patterns. Fourier-transform infrared spectroscopy (FTIR) was used to verify the protein-specific structures. Sheet structures in the surface morphology of CSPC were dominant when scanning electron microscopy (SEM) images were investigated. Thermal gravimetric analyzer (TGA) results showed that the protein concentrate exhibited excellent stability to temperature.

Anahtar Kelimeler

Cottonseed protein isolate, Techno-functional properties, SDS-page, Fourier transform infrared spectrophotometer, Scanning electron microscopy, Thermogravimetric analysis

PAMUK ÇEKİRDEĞİ PROTEİN KONSANTRESİNİN KARAKTERİSTİK ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Mevcut çalışma, yağsız pamuk tohumundan elde edilen protein konsantresinin karakteristik özelliklerine odaklanmıştır. Bunun için pamuk tohumu proteini konsantresinin (CSPC) nem içeriği, su aktivitesi, rengi, akışkanlığı, ıslanabilirliği ve protein çözünürlüğü gibi fizikokimyasal özellikleri incelenmiştir. Proteinlerin su tutma kapasitesi (WHC), yağ bağlama kapasitesi (OBC), köpük oluşturma kapasitesi, köpük stabilitesi (10 ve 30 dakika), emülsiyon aktivite indeksi (EAI) ve emülsiyon stabilite indeksi (ESI) (10 ve 30 dakika) dâhil olmak üzere tekno-fonksiyonel özellikleri sırasıyla 2.75 g su/g protein, 2.59 g yağ/g protein, %29.00, %93.10-%69.05, 6.25 m2/g ve 29.27-87.81 dk olarak bulunmuştur. 45 kDa moleküler ağırlıktaki CSPC ile ilgili bantlar, sodyum dodesil-sülfat poliakrilamid jel elektroforez (SDS-PAGE) modeli ile tespit edilmiştir. Proteine özgü yapıları tespit etmek için Fourier dönüşümü kızılötesi spektroskopisi (FTIR) kullanılmıştır. Taramalı elektron mikroskobu (SEM) görüntüleri incelendiğinde, CSPC'nin yüzey morfolojisindeki tabaka yapılarının baskın olduğu bulunmuştur. Termal gravimetrik analizör (TGA) sonuçları, protein konsantresinin sıcaklığa karşı mükemmel stabilite sergilediğini göstermiştir.

Anahtar Kelimeler

Pamuk tohumu protein izolatı, Tekno-fonksiyonel özellikler, SDS-page, Fourier dönüşümlü kızılötesi spektroskopisi, Taramalı elektron mikroskobu, Termogravimetrik analiz, Cottonseed protein isolate, Techno-functional properties, Fourier transform infrared spectrophotometer, Scanning electron microscopy, Thermogravimetric analysis

Kaynakça

• 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
• 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
• 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
• 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
• 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
• Bliesener, K.M., Miehe, D., Buchholz, K., (1991a). Process development in the dewatering of cossettes. Zuckerindustrie, 116 (11), 978–986.
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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.
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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.
• 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
• 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.
• 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.
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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 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
• 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
• 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.
• 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