EFFECTS OF PULSED ELECTRIC FIELDS (PEF: 1?2 KV/CM, 20 ?S) USED ALONE AND COMBINED WITH CARBON DIOXIDE (CO2: 70%) AND HIGH HYDROSTATIC PRESSURE (HP: 150 MPA, 5 MIN) ON THE PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL SHELF LIFE OF COHO SALMON UNDER PRE- AND POST-RIGOR CONDITIONS WERE STUDIED DURING REFRIGERATED STORAGE (25 DAYS). THE PEF + CO2 + HP TREATMENTS REDUCED COLOR CHANGES IN PRE-RIGOR MORE THAN IN POST-RIGOR SALMON. TEXTURE CHANGES OF PRE- AND POST-RIGOR SALMON DIFFERED BETWEEN UNTREATED AND TREATED SALMON. COMBINED TREATMENTS ALSO EFFECTIVELY REDUCED THE PROTEASE AND LIPASE ACTIVITY OF PRE-RIGOR SALMON. COLLAGENASE ACTIVITY OF POST-RIGOR SALMON REMAINED LOW IN ALL TREATMENTS. PRINCIPAL COMPONENT ANALYSIS SHOWED A CLEAR DIFFERENCE BETWEEN PRE- AND POST-RIGOR STATES IN THE EVALUATED PARAMETERS; HOWEVER, MICROBIOLOGICAL SHELF LIFE INCREASED WITH PEF + CO2 REGARDLESS OF THE RIGOR CONDITION. IN CONCLUSION, COMBINED PEF, CO2, AND HP TREATMENTS CAN IMPROVE SALMON QUALITY DURING REFRIGERATED STORAGE AND THUS EXTEND ITS MICROBIAL SHELF LIFE.

THIS STUDY FOCUSED ON APPLYING DIFFERENT HIGH HYDROSTATIC PRESSURE + CARBON DIOXIDE (HHP + CO2) PROCESSING CONDITIONS ON REFRIGERATED (4 °C, 25 DAYS) FARMED COHO SALMON (ONCORHYNCHUS KISUTCH) TO INACTIVATE ENDOGENOUS ENZYMES (PROTEASE, LIPASE, COLLAGENASE), PHYSICOCHEMICAL PROPERTIES (TEXTURE, COLOR, LIPID OXIDATION), AND MICROBIAL SHELF LIFE. SALMON FILLETS WERE SUBJECTED TO COMBINED HHP (150 MPA/5 MIN) AND CO2 (50%, 70%, 100%). PROTEASE AND LIPASE INACTIVATION WAS ACHIEVED WITH COMBINED HHP + CO2 TREATMENTS IN WHICH LIPASE ACTIVITY REMAINED LOW AS OPPOSED TO PROTEASE ACTIVITY DURING STORAGE. COLLAGENASE ACTIVITY DECREASED APPROXIMATELY 90% DURING STORAGE WHEN APPLYING HHP + CO2. COMBINED TREATMENTS LIMITED THE INCREASE IN SPOILAGE INDICATORS, SUCH AS TOTAL VOLATILE AMINES AND TRIMETHYLAMINE. THE 150 MPA + 100% CO2 TREATMENT WAS THE MOST EFFECTIVE AT MAINTAINING HARDNESS AFTER 10 DAYS OF STORAGE. COMBINED TREATMENTS LIMITED HHP-INDUCED COLOR CHANGE AND REDUCED THE EXTENT OF CHANGES CAUSED BY STORAGE COMPARED WITH THE UNTREATED SAMPLE. MICROBIAL SHELF LIFE WAS EXTENDED BY THE CO2 CONTENT AND NOT BY THE HHP TREATMENTS; THIS RESULT WAS RELATED TO AN INCREASED LAG PHASE AND DECREASED GROWTH RATE. IT CAN BE CONCLUDED THAT COMBINING HHP AND CO2 COULD BE AN EFFECTIVE METHOD OF INACTIVATING ENDOGENOUS ENZYMES AND EXTEND SALMON SHELF LIFE.

EMULGELS COULD BE USED AS EDIBLE INKS FOR INDIVIDUALS WITH SPECIAL NEEDS. THE PURPOSE OF THIS WORK WAS TO FORMULATE A 3D PRINTABLE LOW-OIL EMULGEL BY EVALUATING THE EFFECT OF INCORPORATING GELATIN IN A BEAN-BASED NANOEMULSION STABILIZED BY HIGH-PRESSURE HOMOGENIZATION (HPH) SUITABLE FOR A DYSPHAGIA DIET. THE EFFECT OF PHYSICOCHEMICAL PROPERTIES AND PRINTING PARAMETERS OF THE EMULSION NETWORK WERE EVALUATED FOR PRINTABILITY, DIMENSIONAL STABILITY, AND TEXTURAL PROPERTIES. HPH PRODUCED STABLE NANOEMULSIONS USING PRESSURES >200 MPA AND 5% BEAN PROTEIN. ADDING GELATIN DECREASED NH AND COO VIBRATIONS, INCREASED HYDROGEN BONDING, AND CREATED SELF-SUPPORTING EMULGELS WHEN THE GELATIN CONCENTRATION WAS >1.5%. PRINTING PERFORMANCE, DIMENSIONAL STABILITY, AND TEXTURAL PROPERTIES DEPENDED ON THE GELATIN CONCENTRATION AND PRINTING PARAMETERS, WHOSE IMPROVEMENT ENABLED PRECISE, TIME-STABLE, AND SWALLOW-SAFE SHAPES WITH 2.5% GELATIN. IN CONCLUSION, STABLE EMULGELS CAN BE USED IN 3D PRINTING, FACILITATING THE DESIGN OF COLLOIDAL FOOD SYSTEMS WITH CUSTOMIZED TEXTURES AND NUTRITIONAL PROPERTIES FOR INDIVIDUALS WITH DYSPHAGIA.

THE PURPOSE OF THIS STUDY WAS TO APPLY DIFFERENT PULSED ELECTRIC FIELD (PEF) CONDITIONS AS A PRETREATMENT TO THE FREEZE-DRYING (FD) PROCESS OF CHILEAN ABALONE AND TO ASSESS ITS EFFECTS ON PROTEIN QUALITY, MICROSTRUCTURE, AND DIGESTIBILITY OF THE FREEZE-DRIED PRODUCT. THE TREATMENTS PEF (0.5, 1.0, AND 2.0 KV CM?1) AND COOKING (CO) WERE APPLIED AT 100°C × 15 MIN. THEN, THEIR PERFORMANCES WERE SUBJECTED TO A FD PROCESS. PEF + CO PRETREATED FREEZE-DRIED SAMPLES SHOWED SHORTER PROCESS TIMES THAN FREEZE-DRIED CONTROL SAMPLES WITHOUT PEF + CO, WHERE THE TREATMENT PEF AT 2.0 KV CM?1 REACHED THE SHORTEST TIME. IN ADDITION, THE ABOVEMENTIONED SAMPLES PRESENTED THE BEST TEXTURAL PARAMETERS BUT A LOW PROTEIN CONTENT. THE THERMAL PROPERTIES INDICATE A TOTAL DENATURATION OF THE PROTEINS, WHERE THE AMIDE I REGION PRESENTED GREATER MOBILITY IN THE SAMPLE PRETREATED WITH AN ELECTRIC FIELD OF 2.0 KV CM?1. THE ASSAY FOR DIGESTIBILITY SHOWS BETTER HYDROLYSIS FOR THE 2.0 KV CM?1 PEF SAMPLE AND HAS A HIGHER COMPUTER-PROTEIN EFFICIENCY RATIO (C-PER). THEREBY, VARIATIONS IN THERMAL BEHAVIOR AND PHYSICOCHEMICAL PARAMETERS IN COMPARISON TO COMBINED PEF + CO PRETREATMENTS WERE OBSERVED. IN ADDITION, HIGH PROTEIN QUALITY AND DIGESTIBILITY OF PRETREATED FREEZE-DRIED CHILEAN ABALONES WERE MAINTAINED TO THE DESIRED PROPERTIES (TEXTURE AND C-PER) AND CONDITIONS (FD TIME).

THIS STUDY AIMED TO INCREASE THE ENCAPSULATION EFFICIENCY (EE%) OF LIPOSOMES LOADED WITH GREEN TEA POLYPHENOLS (GTP), BY OPTIMIZING WITH RESPONSE SURFACE METHODOLOGY (RSM), CHARACTERIZING THE OBTAINED PARTICLES, AND MODELING THEIR RELEASE UNDER CONVENTIONAL HEATING AND PULSED ELECTRIC FIELDS. GTP-LOADED LIPOSOMES WERE PREPARED UNDER CONDITIONS OF LECITHIN/TWEEN 80 (4:1, 1:1, AND 1:4), CHOLESTEROL (0, 30, AND 50%), AND CHITOSAN AS COATING (0, 0.05, AND 0.1%). PARTICLES WERE CHARACTERIZED BY SIZE, POLYDISPERSITY INDEX, ?-POTENTIAL, ELECTRICAL CONDUCTIVITY, AND OPTICAL MICROSCOPY. THE RELEASE KINETICS WAS MODELED AT A TEMPERATURE OF 60 °C AND AN ELECTRIC FIELD OF 5.88 KV/CM. THE OPTIMAL MANUFACTURING CONDITIONS OF GTP LIPOSOMES (RATIO OF LECITHIN/TWEEN 80 OF 1:1, CHOLESTEROL 50%, AND CHITOSAN 0.1%) SHOWED AN EE% OF 60.89% WITH A PARTICLE DIAMETER OF 513.75 NM, POLYDISPERSITY INDEX OF 0.21, ?-POTENTIAL OF 33.67 MV, AND ELECTRICAL CONDUCTIVITY OF 0.14 MS/CM. OPTICAL MICROSCOPY VERIFIED LAYERING IN THE LIPOSOMES. THE KINETIC STUDY REVEALED THAT THE SAMPLES WITH CHITOSAN WERE MORE STABLE TO CONVENTIONAL HEATING, AND THOSE WITH HIGHER CHOLESTEROL CONTENT WERE MORE STABLE TO PULSED ELECTRIC FIELDS. HOWEVER, IN BOTH TREATMENTS, THE MODEL WITH THE BEST FIT WAS THE PEPPAS MODEL. THE RESULTS OF THE STUDY ALLOW US TO GIVE AN INDICATION OF THE KNOWLEDGE OF THE BEHAVIOR OF LIPOSOMES UNDER CONDITIONS OF THERMAL AND NON-THERMAL TREATMENTS, HELPING THE DEVELOPMENT OF NEW FUNCTIONAL INGREDIENTS BASED ON LIPOSOMES FOR PROCESSED FOODS.

THE HEALTH BENEFITS OF POLYPHENOLS PRESENT IN GREEN TEA HAVE SPARKED GREAT INTEREST. HOWEVER, IT IS CRUCIAL TO IDENTIFY PROCESSES THAT ALLOW EFFICIENT EXTRACTION OF THESE COMPONENTS IN A REDUCED TIME, WITHOUT CAUSING NEGATIVE IMPACTS ON THE ENVIRONMENT. THIS STUDY AIMED TO INVESTIGATE PULSED ELECTRIC FIELD (PEF)-ASSISTED EXTRACTION OF GREEN TEA POLYPHENOLS (GTPS) ON EXTRACTION YIELD AND ENVIRONMENTAL IMPACT. THE PEF CONDITIONS (ELECTRIC FIELD STRENGTH OF 0.59-5.88 KV/CM, FREQUENCIES OF 1-200 HZ, AND PROCESSING TIMES OF 100-1000 MU S) WERE EVALUATED USING RESPONSE SURFACE METHODOLOGY (RSM) AND ANALYSIS OF LIFE CYCLE. OTHER PROPERTIES WERE ALSO EVALUATED, SUCH AS ANTIOXIDANT CAPACITY, RATE OF CELLULAR DISINTEGRATION DUE TO ELECTRICAL CONDUCTIVITY, AND THE ADJUSTMENT OF EMPIRICAL MODELS TO THE KINETICS OF PEF EXTRACTION. THE RESULTS DEMONSTRATED THAT PEF-ASSISTED GTP EXTRACTION, UNDER CONDITIONS OF 5.88 KV/CM, A FREQUENCY OF 200 HZ, AND A PROCESSING TIME OF 1000 MU S, SIGNIFICANTLY INCREASED THE EXTRACTION YIELD (149.87 +/- 0.569%). BY 50%, COMPARED TO MACERATION, THE MAIN FACTOR THAT WAS MOST RELEVANT IN THE EXTRACTION WAS THE ELECTRIC FIELD STRENGTH FOLLOWED BY PROCESSING TIME AND FREQUENCY. FURTHERMORE, PEF TREATMENT IMPROVED THE PERCENT INHIBITION OF DPPH (65.711 +/- 1.555%) BY 40% COMPARED TO MACERATION. THE KINETIC STUDY DETERMINED THAT PELEG'S MODEL FIT THE EXPERIMENTAL DATA BETTER (RMSE = 1.212; R2 = 0.978). LIFE CYCLE ANALYSIS DEMONSTRATED THAT EMISSIONS GENERATED BY PEF (0.006 KG CO2 EQ) WERE LOWER THAN THOSE FROM MACERATION (0.073 KG CO2 EQ), MICROWAVE (0.02 KG CO2 EQ), AND ULTRASOUND (0.097 KG CO2 EQ), VALIDATING THE USE OF PEF AS A SUSTAINABLE EXTRACTION TECHNOLOGY.

SOME SHELLFISH, SUCH AS CHILEAN ABALONE, REQUIRE HIGH-ENERGY INTAKE TO ACHIEVE DESIRED ATTRIBUTES FOR TRANSPORT AND CONSUMPTION. DRYING IS THE MOST FEASIBLE METHOD FOR TRANSPORTING THIS PRODUCT. DRYING EFFICIENCY, ENERGY CONSUMPTION, AND DRIED PRODUCT QUALITY ARE ESSENTIAL IN FOOD DRYING. THE OBJECTIVE OF THIS STUDY WAS TO COMPARE THE USE OF PULSED ELECTRIC FIELD (PEF: 2.0 KV/CM???15 ?S WIDE PULSES, 50 PULSES, 1 HZ) AS PRETREATMENT IN THREE DRYING METHODS, VACUUM MICROWAVE DRYING (VMD); FREEZE DRYING (FD); AND HOT AIR DRYING (HAD), IN CHILEAN ABALONE MOLLUSK. DRYING KINETICS, QUALITY, AND ENERGY CONSUMPTION PARAMETERS WERE EVALUATED, AND ENERGY GAS EMISSIONS WERE CALCULATED. THE VMD WITH PEF APPLICATION SHOWED BETTER VALUES THAN THE OTHER DRYING SYSTEMS, OBTAINING DRYING TIMES NEARLY 67% LOWER THAN FD WITH PEF PRETREATMENT?AND NEARLY 83% LOWER THAN FD WITHOUT PEF. FOR QUALITY PARAMETERS, FD?+?PEF SHOWS A SIGNIFICANTLY LOWER VALUE OF 250 N FOR HARDNESS, AND A LOWER CHANGE OF COLOR VALUE (?E?=?12). IN THE CASE OF HAD, THE PEF APPLICATION DID NOT SIGNIFICANTLY INFLUENCE ITS PROCESSING. REGARDING ENERGY PARAMETERS, VMD USE SIGNIFICANTLY REDUCED ENERGY CONSUMPTION AND ALL GREENHOUSE GAS EMISSIONS REPORTED IN THIS WORK, WHETHER PEF WAS USED OR NOT. CONSEQUENTLY, VMD AND PEF HAVE EMERGED AS PROMISING TECHNOLOGIES FOR IMPROVING DRYING PROCESSES, MAINTAINING QUALITY, AND LOW GAS EMISSIONS.

A PULSED ELECTRIC FIELD (PEF: 2.0 KV/CM) WAS APPLIED BEFORE VACUUM MICROWAVE DRYING (VMD: 120 W, 120/260 W, AND 260 W AT 40 KPA) ON CHILEAN ABALONE MOLLUSKS. PEF AND VMD EFFECTS ON PROCESS FEATURES (DRYING KINETICS, MODELING, AND SUSTAINABILITY) AND PRODUCT QUALITY (TEXTURE, STRUCTURE, AND DIGESTIBILITY) WERE MEASURED. THE PEF APPLICATION INCREASED MOISTURE DIFFUSIVITY BY UP TO 27% IN THE COMBINED PEF+VMD PROCESS. ACCORDING TO THE STATISTICAL ANALYSIS APPLIED TO ALL MATHEMATICAL MODELS, THE LOGARITHMIC MODEL WAS BEST FITTED TO VMD EXPERIMENTAL VALUES. IN TERMS OF ENERGY CONSUMPTION, APPLYING PEF+VMD REDUCED ENERGY CONSUMPTION BY UP TO 33% OF THE 120W AND 120/260W NON-PEF SAMPLES. THE BEST VALUES FOR THE REHYDRATION INDEX WERE OBTAINED WITH THE 120/260W (45%) AND PEF+120/260W (61%) TREATMENTS. IN ADDITION, THESE SAMPLES HAD THE BEST TEXTURE PARAMETERS. THE PEF+120/260W TREATMENT SHOWED THE HIGHEST DEGREE OF HYDROLYSIS (11%) FOR THE CALCULATED PROTEIN EFFICIENCY. FINALLY, USING PEF AS A PRETREATMENT IN A VMD PROCESS CAN BE COST-EFFECTIVE FOR SCALE REPLICATION DUE TO ITS TIME EFFICIENCY AND PRODUCT QUALITY TO CHILEAN ABALONE SAMPLES.