Pulsed electric field: design of non-thermal processes, functional foods and biomaterials

• Grant number: 20/11255-3
• Support Opportunities: Research Grants - Young Investigators Grants
• Start date: March 01, 2023
• End date: February 29, 2028
• Field of knowledge: Engineering - Chemical Engineering - Chemical Process Industries
• Principal Investigator: Eric Keven Silva
• Grantee: Eric Keven Silva
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Javier Raso ; Marleny Doris Aranda Saldaña
• Associated scholarship(s): 24/20935-9 - Pulsed electric field as pretreatment in the cooling/freezing of jabuticaba (Plinia cauliflora), BP.MS; 24/21673-8 - Pulsed electric field and ultrasound applied to the valorization of vegetable beverage processing residues, BP.IC; 24/19348-1 - Non-thermal processes assisted by electric field and ultrasound for the recovery and stabilization of natural colorants from agro-industrial waste, BP.DD; + associated scholarships 24/19414-4 - Non-thermal processing of plant-based beverages assisted by ultrasound and pulsed electric field, BP.IC; 24/04051-3 - Pulsed electric field and ultrasound applied in the development of functional beverages: Cultivation of probiotics, delivery in beverages rich in bioactive compounds and microbial control, BP.DD; 24/15129-3 - Biorefinery of red wine processing residues using pulsed electric field technology for the extraction of functional food ingredients, BP.DD; 24/15579-9 - Pulsed electric field and high-intensity ultrasound for developing sustanaible products from pomegranate juice by-products for waste valorization, BP.DD; 24/04948-3 - Cellular electrostimulation of kombucha symbiotic culture and its effects on fermentation kinetics and beverage quality, BP.IC; 23/07401-2 - Impact of pulsed electric field pretreatment on sequential extraction of phenolic compounds, starch and protein from potato (Solanum tuberosum L.) agri-food by-products, BP.MS; 23/09326-8 - Pulsed electric field and ultrasound for obtaining ingredients and multifunctional encapsulating systems from plant by-products, BP.DD; 23/09158-8 - Innovative processes assisted by electric field for valorization of agro-industrial waste from berries: extraction of natural colorants, modification of biopolymers, phenolic complexation, and application in smart materials, BP.DD; 23/09658-0 - Glycation of beta-glucan and soy protein assisted by pulsed electric field and ultrasound for obtaining functional materials as carriers of lipophilic bioactives, BP.IC; 23/07681-5 - Combining non-thermal processes assisted by pulsed electric field and ultrasound applied to natural juice stabilization, BP.IC; 23/04223-6 - Design of non-thermal stabilization processes of nutraceutical beverage using pulsed electric field technology, BP.MS; 23/04224-2 - Design of non-thermal extraction processes using pulsed electric field technology for obtaining phenolic compounds and biopolymers, BP.MS; 23/01876-9 - Pulsed electric field: Design of non-thermal processes, functional foods, and biomaterials, BP.JP - associated scholarships

Abstract

The current global challenge for the industrial sector in the most diverse areas is to innovate in the manufacturing process and formulation of its products to meet the new demands of the modern consumer market. Pharmaceuticals, cosmetics, materials, and food have been questioned due to social and environmental awareness combined with the search for new products that promote the health and well-being of people and animals. The cultural demand for regional products prevails, but the modern consumer seeks differentiated products in the market. In this context, the natural resources and biodiversity put Brazil in the spotlight compared to other countries as a holder of potential for innovation in products that meet new demands. However, Brazilian industry lacks new technologies that favor and enable the implementation of innovations in its production system allowing the full, responsible and conscious use of all the natural wealth of our country, as well as the survival and competitiveness of Brazilian products in the world market. Strategies for the development of processes and products based on non-thermal technologies, such as Pulsed Electric Field (PEF), have gained great prominence in the global scenario. This innovative technology presents a wide versatility of applications in several areas of industrial interest. Therefore, it has been applied at different stages of the manufacturing process to modulate cell permeability, modify the structure of biopolymers, assist chemical reactions, accelerate fermentation processes, eliminate the use of toxic compounds, and reduce processing time and energy expenditure, and other applications. In this context, the proposal of this project is the implementation of the first research group in the state of São Paulo dedicated to developing innovations in non-thermal processes based on PEF technology. New processes will be designed for the production of functional foods rich in phenolic compounds, phytomedicines for the treatment and prevention of chronic diseases, health-promoting natural colorings, and macromolecule modification for the synthesis of innovative biomaterials obtained from native plant matrices. (AU)

Scientific publications

(8)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BOCKER, RAMON; SILVA, ERIC KEVEN. Anthocyanin-rich jaboticaba fruit: Natural source of bioactive and coloring ingredients for nutraceutical food applications. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 153, p. 20-pg., 2024-10-29. (23/01876-9, 23/09158-8, 20/11255-3)

BOCKER, RAMON; SILVA, ERIC KEVEN. Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery. RSC ADVANCES, v. 14, n. 3, p. 18-pg., 2024-01-03. (23/01876-9, 23/09158-8, 20/11255-3)

MILANEZZI, GABRIELA CAROLINA; SILVA, ERIC KEVEN. Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches. Carbohydrate Polymers, v. 348, p. 17-pg., 2024-10-05. (23/01876-9, 20/11255-3, 23/07401-2)

BOCKER, RAMON; SILVA, ERIC KEVEN. Sustainable pectin-based film for carrying phenolic compounds and essential oil from Citrus sinensis peel waste. FOOD BIOSCIENCE, v. 61, p. 14-pg., 2024-06-21. (23/01876-9, 23/09158-8, 20/11255-3)

RONDINELI, ADRIANO; SILVA, ERIC KEVEN. Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality. FOOD BIOSCIENCE, v. 60, p. 16-pg., 2024-05-20. (23/01876-9, 20/11255-3)

FARIA, GESSICA MARIA LOPES; SILVA, ERIC KEVEN. Pulsed electric field, ultrasound and microwave heating based extraction techniques for valorization of pomegranate peel by-products: A review. JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING, v. 12, n. 4, p. 18-pg., 2024-05-30. (23/01876-9, 20/11255-3)

BRITO, IURI PROCOPIO CASTRO; SILVA, ERIC KEVEN. Pulsed electric field technology in vegetable and fruit juice processing: A review. Food Research International, v. 184, p. 17-pg., 2024-03-22. (23/01876-9, 20/11255-3, 23/04223-6)

FERRAZ, LUCAS PREVITALI; SILVA, ERIC KEVEN. Pulsed electric field-assisted extraction techniques for obtaining vegetable oils and essential oils: Recent progress and opportunities for the food industry. Separation and Purification Technology, v. 354, p. 15-pg., 2024-07-18. (23/01876-9, 20/11255-3, 23/09326-8)