Dellarosa Nicolò, Frontuto Daniele, Laghi Luca, Dalla Rosa Marco, Lyng James G
Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy.
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
Food Chem. 2017 Dec 1;236:94-100. doi: 10.1016/j.foodchem.2017.01.105. Epub 2017 Jan 21.
Pulsed electric fields (PEF) and ultrasound (US) are promising innovative technologies with the potential to increase mass transfer when combined with further processes which in turn can provide potential benefits in the recovery of valuable compounds from food by-products. To provide evidence of the mechanism of mass transfer enhancement, the present study assessed the impact of PEF and US treatments, applied individually and in combination, at low and high temperatures, on the tissue microstructure of mushroom stalks. Different indices such as quantitative water redistribution, water loss and qualitative release of compounds were evaluated. The combination of these physical methods demonstrated that PEF redistributed a greater proportion of intracellular water into extracellular spaces than US. However, the application of high temperature treatments alone showed an even greater proportion of intracellular water migration compared to PEF. When PEF was combined with US at low temperatures the difference was not significant.
脉冲电场（PEF）和超声（US）是很有前景的创新技术，当与其他进一步的工艺相结合时，它们具有增强传质的潜力，进而可为从食品副产品中回收有价值的化合物带来潜在益处。为了提供传质增强机制的证据，本研究评估了在低温和高温下单独及联合应用PEF和US处理对蘑菇柄组织微观结构的影响。评估了不同指标，如定量的水分重新分布、水分损失和化合物的定性释放。这些物理方法的组合表明，与超声相比，脉冲电场将更大比例的细胞内水重新分布到细胞外空间。然而，单独应用高温处理显示出与脉冲电场相比，细胞内水迁移的比例更大。当在低温下将脉冲电场与超声结合时，差异不显著。
