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High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing

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Green Protein Processing Technologies from Plants

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Abstract

The current issues regarding food safety and at the same time food losses and waste along with constantly increasing environmental impacts need the eco-efficient solutions from the modern agri-food industries. Thus, this chapter will present the emergent High Voltage Electrical Treatments (HVET) including Pulsed Electric Field and Arc modes as a technology allowing to tackle the above-mentioned issues. Indeed, HVET allow to improve extraction and bio-functional properties of food molecules with the minimal environmental impact comparing to conventional technologies. The focus will be on the protein-rich food matrices. Firstly, the HVET principles and mechanisms of action will be discussed. Then, the conventional and emergent applications of HVET to produce the high added-value functional and bioactive proteins and peptides will be presented. Finally, the main limitations and future prospects of HVET technology will be highlighted.

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Authors and Affiliations

  1. Laboratory of Food Sustainability (EcoFoodLab), Food Science Department, Université Laval, Québec, QC, Canada

    Sergey Mikhaylin

  2. Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, Canada

    Sergey Mikhaylin

  3. International Associated Laboratory for Bioproduction of Natural Antimicrobials (LIAAN), Québec, QC, Canada

    Sergey Mikhaylin

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  1. Sergey Mikhaylin
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Correspondence to Sergey Mikhaylin .

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Editors and Affiliations

  1. School of Food Science and Nutrition, University of Leeds, Leeds, UK

    Alan Javier Hernández-Álvarez

  2. Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada

    Martin Mondor

  3. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada

    Matthew G. Nosworthy

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Mikhaylin, S. (2023). High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing. In: Hernández-Álvarez, A.J., Mondor, M., Nosworthy, M.G. (eds) Green Protein Processing Technologies from Plants. Springer, Cham. https://doi.org/10.1007/978-3-031-16968-7_8

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