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Technological advancements are the driving force behind the F&B industry's ability to push boundaries and deliver new and exciting products. One such breakthrough making waves in recent years is electroporation. By harnessing the power of electrical pulses, electroporation has opened up a world of possibilities for food scientists and manufacturers. FoodBev's Phoebe Fraser explores. Electroporation is a biophysical phenomenon in which cell membrane permeability is increased through pulsed electric fields (PEF). This increased membrane permeability can be useful in many applications in biotechnology, medicine and even the F&B industry. From intensifying flavours to improving food safety and extending shelf life, this remarkable technology is transforming the way we produce, process and consume food and drinks. Flavour is the backbone of any successful food or beverage. Electroporation offers an innovative approach to intensifying and modifying flavours. By subjecting food ingredients to brief pulses of electricity, electroporation creates microscopic pores in cell membranes, allowing flavours to penetrate deep within the tissue. This technique enables the incorporation of flavours that were previously challenging to achieve, resulting in enhanced taste profiles and more tantalising sensory experiences. From infused fruits and vegetables to meat marinades and spirits, the possibilities for flavour experimentation with electroporation are boundless. Improving nutritional value Consumers today are increasingly conscious of the nutritional content of their food and beverages. Electroporation offers a promising avenue for enhancing the nutritional value of products. By using electric pulses to permeabilise cell membranes, the bioavailability of essential nutrients, such as vitamins and minerals, can be significantly improved. This means that the body can absorb these nutrients more effectively, leading to attractive on-pack claims for manufacturers and enhanced nutritional benefits for consumers. Whether it's fortifying beverages with vitamins or boosting the nutritional profile of plant-based alternatives, electroporation allows for the creation of healthier and more nutritious food and drink options. Germany-based Elea Technology is a global supplier of PEF systems to the food, beverage and scientific sectors. The company says that its PEF food processing systems enhance production lines, improve the quality of products and provide savings in time and energy. “PEF opens the cells of fresh produce resulting in significant increases in yield, freshness, flavour and nutritional preservation," says Elea's website. "Our PEF systems use precise and targeted electrical pulses to open the cell membrane (electroporation) of raw products. It's a clean, gentle and targeted process that can be used to benefit a broad range of products." Coolwave Processing is a high-tech novel technology company from Wageningen, the Netherlands. The company's PurePulse technology is a proprietary form of electroporation designed specifically for the F&B industry, offering benefits such as improved food safety, extended shelf life and enhanced product quality. The company's technology can effectively inactivate microorganisms such as bacteria, yeast and mould. The high-intensity electric pulses disrupt the cell membranes of microorganisms, rendering them non-viable and reducing the risk of spoilage or foodborne illnesses. The controlled application of electroporation helps to maintain the nutritional integrity of food products. By selectively targeting unwanted microorganisms without causing significant thermal damage, PurePulse technology can preserve the vitamins, enzymes and other sensitive nutrients present in juices, fruits and other products. “Radical” opportunities PEF can be applied to a broad range of products – “where quality counts, will become the technology of choice within the industry,” says Elea. From retaining freshness and improving cutting, to increasing sugar yield and the extraction of healthy compounds and colours, to controlling fermentation, Elea’s electroporation solutions span all corners of the F&B industry. PEF can alter the physical structure of fresh produce to allow for new applications and uses. Targeted electrical pulses can open the cell membrane with no adverse effects, creating “radical” new opportunities for food. Elea gives the example of a string made from a single potato that had its structure altered using PEF. The potato had the strength and flexibility to maintain its structural integrity and provide new opportunities for product development. The company says new shapes, cuts and snack opportunities could arise as a result of using PEF on plant cells and that PEF-treated raw materials are stronger, longer, much more flexible, easier and cheaper to process than those not treated with PEF. PEF has various effects on many different food items. Potatoes, sweet potatoes, carrots, tubers and other root vegetables pass through the PEF systems to become better fries, crisps, chips and other snacks. This is because the machines can increase colour vibrancy, improve the development of dramatic shapes, enhance cutting ability, produce a less feathered, smoother surface and improve texture and crispiness. A smoother product surface reduces oil uptake, which results in a healthier snack with a better mouthfeel. Less feathering enables better adhesion and distribution of seasoning and flavouring. This can all be achieved with the electroporation process. Drying process PEF can also produce better-dried fruits and vegetables, leading to higher-quality dried products with increased form stability and less shrinkage, while retaining taste, colour and aroma. As PEF opens cell membranes, it increases internal diffusion and provides greater control over the drying process, which improves stability and creates a more appetising product. Better shape preservation with PEF treatment produces a more open product structure, enhancing rehydration. For example, PEF-treated freeze-dried fruits rehydrate almost instantly with a 20% increase in rehydration capacity. PEF enables energy savings with reduced drying time and lower drying temperatures. For example, Elea Technology says that PEF-assisted hot air onion drying can enable a reduction of the drying time by approximately 20%, coupled with a reduction in the temperature of 10°C in the last drying section. This results in a product of higher quality, with retained natural aroma, a more intense flavour and much better shape stability. Extending freshness One of the most significant challenges in the F&B industry is maintaining product freshness and extending shelf life without the use of chemical preservatives. Electroporation offers a non-thermal preservation technique that helps achieve these objectives. By subjecting food to precise electrical pulses, electroporation disrupts the cell structure of spoilage microorganisms, such as bacteria and fungi, without affecting the quality or taste of the product. This process helps to extend shelf life, reduce food waste, and eliminate the need for synthetic preservatives. Electroporation has already found applications in preserving fruit juices, dairy products and even fresh-cut produce, revolutionising food safety standards. In addition to its numerous food quality and safety benefits, electroporation also contributes to manufacturers' sustainability efforts. Traditional thermal processing methods, such as pasteurisation, can consume significant amounts of energy. Electroporation, on the other hand, is a non-thermal technique that operates at lower temperatures, reducing energy consumption during processing. This makes it an attractive option for manufacturers looking to minimise their environmental footprint while maintaining high-quality products. The Netherlands-based company Pulsemaster specialises in the development and manufacturing of electroporation systems for various applications. The company uses PEF to enhance processes such as extraction, preservation and microbial inactivation, "not only as a method for mild food preservation but also as a means of improving process efficiency and product quality". Pulsemaster's PEF can improve the mass transfer properties of food products, allowing for better penetration and distribution of additives, flavours or preservatives. This improved mass transfer can contribute to better preservation and overall product quality, helping to extend the freshness and shelf life of the product. Furthermore, the technology has the potential to minimise oxidation processes that can lead to flavour degradation and discolouration. By reducing oxidative reactions, Pulsemaster's PEF technology can maintain the product's sensory characteristics, such as taste, colour and aroma, leading to an extended shelf life. Clean label Consumer demand for clean label products continues to rise as people seek transparent and natural ingredient lists. Electroporation aligns with this trend by offering a clean label alternative to traditional processing techniques. By avoiding the use of chemical additives and preservatives, electroporation allows manufacturers to produce food and beverages with minimal processing and an ingredient list that resonates with health-conscious consumers. This technology helps create clean, natural and wholesome products that meet the evolving preferences of modern consumers. Electroporation is not only transforming the way we create and consume food and drinks but is also driving sustainability efforts in the industry. By operating at lower temperatures and reducing energy consumption during processing, this non-thermal technique offers an environmentally friendly alternative to traditional methods. Moreover, electroporation aligns with the rising demand for clean-label products, allowing manufacturers to produce natural, minimally processed goods that cater to the preferences of health-conscious consumers. With its ability to enhance flavours, improve nutritional value, extend freshness, and contribute to a cleaner and more sustainable food industry, electroporation is undoubtedly revolutionising the F&B landscape and paving the way for a tastier and healthier future.