Electrical fields in the processing of protein-based foods
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/89337 |
Resumo: | Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, "Electric Field Processing" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially. |
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Electrical fields in the processing of protein-based foodsElectric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, "Electric Field Processing" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially.Rita Leal, Ana Catarina Leite, and Zita Avelar acknowledge the FCT for the scholarship with references 2023.01115.BD, 2023.00408.BD, and SFRH/BD/146347/2019, respectively. Ricardo N. Pereira acknowledges the FCT for its Assistant Research program under the scope of Scientific Stimulus Employment with the reference CEECIND/02903/2017/CP1458/CT0006 (https://doi.org/10.54499/CEECIND/02903/2017/CP1458/CT0006, accessed on 31 December 2023).MDPIUniversidade do MinhoPereira, Ricardo Nuno CorreiaRodrigues, Rui Miguel MartinsAvelar, Zita Sofia BarbosaLeite, Ana Catarina Carvalho OliveiraLeal, RitaPereira, Ricardo SilvaVicente, A. A.2024-02-142024-02-14T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/89337engPereira, R.N.; Rodrigues, R.; Avelar, Z.; Leite, A.C.; Leal, R.; Pereira, R.S.; Vicente, A. Electrical Fields in the Processing of Protein-Based Foods. Foods 2024, 13, 577. https://doi.org/10.3390/foods130405772304-815810.3390/foods13040577https://www.mdpi.com/2304-8158/13/4/577info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-09T01:21:04Zoai:repositorium.sdum.uminho.pt:1822/89337Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:14:04.263779Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Electrical fields in the processing of protein-based foods |
title |
Electrical fields in the processing of protein-based foods |
spellingShingle |
Electrical fields in the processing of protein-based foods Pereira, Ricardo Nuno Correia |
title_short |
Electrical fields in the processing of protein-based foods |
title_full |
Electrical fields in the processing of protein-based foods |
title_fullStr |
Electrical fields in the processing of protein-based foods |
title_full_unstemmed |
Electrical fields in the processing of protein-based foods |
title_sort |
Electrical fields in the processing of protein-based foods |
author |
Pereira, Ricardo Nuno Correia |
author_facet |
Pereira, Ricardo Nuno Correia Rodrigues, Rui Miguel Martins Avelar, Zita Sofia Barbosa Leite, Ana Catarina Carvalho Oliveira Leal, Rita Pereira, Ricardo Silva Vicente, A. A. |
author_role |
author |
author2 |
Rodrigues, Rui Miguel Martins Avelar, Zita Sofia Barbosa Leite, Ana Catarina Carvalho Oliveira Leal, Rita Pereira, Ricardo Silva Vicente, A. A. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Pereira, Ricardo Nuno Correia Rodrigues, Rui Miguel Martins Avelar, Zita Sofia Barbosa Leite, Ana Catarina Carvalho Oliveira Leal, Rita Pereira, Ricardo Silva Vicente, A. A. |
description |
Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, "Electric Field Processing" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-02-14 2024-02-14T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/89337 |
url |
https://hdl.handle.net/1822/89337 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pereira, R.N.; Rodrigues, R.; Avelar, Z.; Leite, A.C.; Leal, R.; Pereira, R.S.; Vicente, A. Electrical Fields in the Processing of Protein-Based Foods. Foods 2024, 13, 577. https://doi.org/10.3390/foods13040577 2304-8158 10.3390/foods13040577 https://www.mdpi.com/2304-8158/13/4/577 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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