Alternating Current Electric Field (ACEF) to Maintain Plant-Based

Product Quality

Bara Yudhistira

1,2,* a

, Andi Syahrullah Sulaimana

3,4 b

and Fuangfah Punthi

Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan

Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia

Department of International Master Program of Agriculture, National Chung Hsing University,

Taichung City 40227, Taiwan

Department of Agro-industrial Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

Keywords: ACEF, Plant-Based Product, Preservation, Quality, Storage.

Abstract: Alternating current electric field (ACEF) is a technique that can be applied to maintain the quality of plant-

based products. This technique uses an electroporation process that has an impact on inactivating

microorganisms and enzymes in food. The effect of ACEF application on food depends on the frequency,

amplitude, time, type of food treated, etc. This review discusses the application of ACEF to several types of

food, such as seafood, sweet potatoes, and oyster mushrooms. In general, the application of ACEF can

maintain nutritional quality, physico-chemical properties, and extend the shelf life of products. Although

ACEF can have a positive effect on the food being treated, process optimization is required to obtain an

efficient process. The ACEF method can also be combined with hurdle technology to give food a better effect.

This method can be used to assist the process of thawing, drying, etc. The results of the study show that ACEF

has the potential to be applied to the food industry.

1 INTRODUCTION

Novel preservation using reduced temperature and/or

short processing time has received widespread

attention and has become an alternative to

pasteurization and thermal sterilization and can be

considered to be able to maintain better food quality.

Preservation methods can be carried out using

physical techniques such as cold plasma, high-

pressure processes, and the use of electric fields

(Yudhistira, et al., 2022a). Electric field (EFs) with

high-intensity can be used for food preservation

(Toepfl et al., 2007). EFs for preservation purpose

has the advantages of efficient energy consumption,

environmentally friendly, economical, can retain the

nutritional compounds and sensory parameter of food

(van Wyk et al., 2019). In addition, it has the potential

to be applied to sterilization and food preservation.

The characteristics of the electric field used are

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https://orcid.org/0000-0001-6141-9858

influenced by the type of plate electrode and the

voltage mode (Mendes-Oliveira et al., 2020). EF

treatment in many studies shows a strong antibacterial

effect (Punthi et al., 2022).

Alternating current electric field (ACEF) is a non-

thermal method for shelf life extend of perishable

goods and reduce their microbiological,

physiological, and activities of enzyme (Dalvi-

Isfahan et al., 2016). ACEF treatment has been shown

to maintain the quality and extend of shelf life of

foods during their handling after harvest and storage

(Sulaimana et al., 2022). Based on a previous study,

ACEF (125 kV/m, 60 min) can produce longer shelf

life of sea grapes by up to 12 days (Sulaimana et al.,

2021). In addition, the best settings are 50 kV/m, 60

min, 9 mol photons m

-2

-1

, and 60% more efficient

energy consumption (Sulaimana et al., 2022). ACEF

applied also in oyster mushroom, browning reduce up

to 40% after 12 days of storage by ACEF (600 kV/m,

50 Hz, 120 min). This treatment can inhibit

164

Yudhistira, B., Sulaimana, A. and Punthi, F.

Alternating Current Electric Field (ACEF) to Maintain Plant-Based Product Quality.

DOI: 10.5220/0012115000003680

In Proceedings of the 4th International Conference on Advanced Engineering and Technology (ICATECH 2023), pages 164-168

ISBN: 978-989-758-663-7; ISSN: 2975-948X

 2023 by SCITEPRESS – Science and Technology Publications, Lda. Under CC license (CC BY-NC-ND 4.0)

malondialdehyde, delay of electrolyte leakage, and

inactivated of polyphenol oxidase (Hsieh et al.,

2020). This treatment applied in sweet potato and

show it can inhibit starch breakdown and maintain

nutritional content (Pang et al., 2021).

The purpose of this paper is to provide

recommendations for the critical information that

should be presented in studies of ACEF for food

preservation. These recommendations are meant to

enable the comparability of data and to provide a solid

foundation for a better understanding of the influence

of various parameters on the efficacy of ACEFs and

the mechanisms involved.

2 ALTERNATING CURRENT

ELECTROSTATIC FIELD

(ACEF) DEVICE

According to Muthukumaran et al. (2010), ACEF

treatment can provide higher quality and lower

operating costs, and it is applicable to all highly

sensitive food products. Alternating current (AC) is a

form of electrical current has the flow of electrons

reverses direction at regular intervals (Committees,

2022). This is the electric current produced by a

generator or outlet and the voltage periodically varies

from positive to negative and vice versa

(Anonymous, 2022). In addition, undesirable

electrochemical reactions can be suppressed by an

AC, which offers unique benefits such as the capacity

to generate fast, programmable flows (Shin et al.,

2019). Applications of AC electric fields can be

modified, including waveform shape, frequency, and

amplitude (Janićijević et al., 2016).

3 ACEF EFFECT FOR FOOD

PRESERVATION

High-intensity pulses are discharged into the food to

inactivate microorganisms and enzymes. The food is

passed between two electrodes, which results in

electroporation and the membrane pores formation. It

will make the cell membrane derangement, and

intracellular material leakage. The food's

physicochemical, nutritional, and sensory qualities

should remain the same as those of fresh products

after delivery (Guerrero-Beltrán & Welti-Chanes,

2015; Alam et al., 2018). Electric field (EF)S make

pores on a sub-microsecond timescale, and the size

and pores proliferation may be controlled by the

electrical exposure time and the inherent material

qualities being treated (Demir et al., 2018). The EF

treatment involves the application of short-duration,

high-voltage to a liquid or solid product placed

between two electrodes. Polarization of the cell

membrane causes cellular tissue permeabilization and

disruption (Toepfl et al., 2014). Initial EF

applications centered on its capacity to destroy

microorganisms without the use of heat, enabling

non-thermal pasteurization. EF is exposured to a cell,

electroporation results in the opening of holes in the

cell membrane (Kempkes & Munderville, 2018).

Long and strong electrical pulses cause membrane

components like water and lipids to rearrange,

resulting in the formation of aqueous hydrophilic

holes (Weaver, 2003). Pores examine cannot directly

measure in nanometers using standard techniques

such as electron microscopy. Nevertheless, modern

computational approaches (molecular dynamics

simulations) used to study the EF effect on cell

membranes (Leach, 2001).

The electroporation mechanisms occur in two

phases. First, water molecules grouped in a single

wire penetrate the hydrophobic core of the bilayer.

This material is predominantly water, but it also

contains molecules made by plants (flavonoids,

lipids, vitamins, etc.) that are now available within the

tissue, as opposed to being imprisoned within the cell.

Second, the water wires develop in length and expand

into water-filled pores, which are subsequently

stabilized by restructuring of lipid molecules. Due to

the turgor pressure exerted by intact plant cells, the

intact tissue is rigid. However, after electroporation,

the release of intracellular material decreases this

pressure, thereby softening the plant material

(Tieleman, 2004; Nowosad et al., 2021). The effect of

ACEF application on plant-based products can be

seen in Table 1.

3.1 Enzyme Inhibition

Inactivation of an enzyme by EF is dependent on the

enzyme type and EF circumstances. External EFs

induce functional, conformational, and structural

changes in enzymes, which generate free radicals that

promote protein unfolding and aggregation due to

energy absorption by polar groups in proteins (Punthi

et al., 2022). Based on a previous study, ACFE can

reduce PPO activity by 60%–80%, ACEF-treated has

significant difference than untreated samples. In

addition, ACFE 600 kV/m has the strongest the

inhibitory effect. By blocking PPO and LOX

activities, ACFE 400 kV/m and time 120-min has

Alternating Current Electric Field (ACEF) to Maintain Plant-Based Product Quality

165

significantly inhibit the browning and oxidation of

phenolics in oyster mashroom (Hsieh et al., 2020).

Moreover, the first-order reaction depicts the

chlorophyll breakdown caused by enzyme activity

and lead to an increased pheophorbide yield as the

duration of oxidative stress increases. The

discoloration of winter sea grapes on the ocean floor

may be a result of this response (Sulaimana et al.,

2021). The treatment time and the type of electric

wave configuration has a substantial effect on the

enzyme activity. This investigation reveals that the

effect of treatment time may depend on the sample's

resistance to electric induction and the arrangement

of the equipment (Sulaimana et al., 2022).

According to another study, in the control group,

PPO activity grew for the first 30 days and then

climbed dramatically for the remaining days, whereas

its increased just marginally during the first 20 days.

Except for the first 20 days treated roots PPO activity

was much lower than that of untreated roots while

they were being stored (Pang et al., 2021). EF

treatment give vary enzymatic responses in plants

depending on treatment conditions, molecular size,

microstructure, and food source (Punthi et al., 2022).

3.2 Physical-Chemical Quality

Based on a previous study, ACEF may result in water

loss from sea grape cells with high cell wall

permeability. In this investigation, the water loss of

sea grapes rose constantly during storage. This study

revealed a considerable reduction in the MDA

production of sea grapes after day 9 storage and

demonstrated that the ACEF might preserve the water

content of sea grapes by reducing the MDA product

during postharvest storage (Sulaimana et al., 2021).

Due to the intensification of ACEF, the chlorophyll

content of sea grapes gradually diminished. Previous

research demonstrated that a 60-minute ACEF

treatment at 125 kV/m has a substantial effect on

retaining chlorophyll content, resulting in a high total

phenolic content (TPC) of sea grape during storage

(Sulaimana et al., 2022).

Another study shows from 1 to 6 days, phenolic

content rose alongside alterations in cell membrane

integrity. The disruption of cell membranes during

pre-storage boosted phenolic biosynthesis during

cold storage. On the last day of storage, the TPC of

the ACEF samples was approximately 30% higher

than control samples by significant difference

between both samples, ACFE 600 kV/m can maintain

with the highest TPC (Hsieh et al., 2020). Other study

shows the HVAEF decreased water loss in sweet

potatoes. HVAEF is one of ACEF treatment and this

study to characterize the changes in water migration,

NMR was used to examine the influence of HVAEF

on water distribution. The HVAEF treatment

decreased root water loss during storage. To further

characterize the changes in water migration, NMR

was used to examine the influence of HVAEF

treatment on water distribution. It show water loss

and firmness of sweet potatoes during postharvest

storage gradually diminishes, resulting in the loss of

hydrolysis of starch, freshness, and buildup of

reducing sugar (Pang et al., 2021).

3.3 Hurdle Technology-Assisted ACEF

ACEF applications can be combined with other

technologies (hurdle technology) to obtain optimal

product properties and efficient handling processes.

ACEF can be used as a pre-treatment for drying and

thawing certain products. According to Punthi et al.

(Punthi et al., 2022) Some studies on fruits and

vegetables have revealed that PEF has the ability to

reduce processing time by boosting the drying rate.

This is because ACEF can modify the product

network structure and can change the water

distribution, which will lead to changes in the drying

process. Previous studies have also shown that EF can

be used to speed up the thawing of frozen duck meat.

The thawing process is about 20%–50% shorter by

using PEF treatment at 1–4 kV/cm. In addition, PEF-

assisted thawing at 1–3 kV/cm can reduce protein loss

by 19% and thawing loss by 28%. It also provides a

quality similar to fresh meat (Lung et al., 2022; Chang

et al., 2023). Although the ACEF application

provides many advantages, it still has limitations in

its application. Punthi et al. (2022) stated that ACEF

has some limitations, including a low processing

capacity most of the time, as well as various models

that are still at lab scale, the need to scale up, and in

general, the process is still in the batch chamber, so it

needs more time for food processing. In addition, it is

necessary to adjust the tools or add other tools to the

ACEF instrument. Because of this, some people who

work with the machines need to improve their skills,

and the machines' effectiveness also depends on how

they are made. Furthermore, it needs some protocol

to operate the ACEF machine to make the saving

process possible, and in general, the operational costs

of ACEF are high.

The procedure for using ACEF generally involves

placing the patient in a chamber with electrodes

installed. These electrodes are connected to a

generator, which can be adjusted for power, pulse,

etc. The size of the chamber can be adjusted

according to the size of the material to be treated.

ICATECH 2023 - International Conference on Advanced Engineering and Technology

166

Table 1: Application ACEF on plant-based product.

Product Treatment Result Ref

Oyster

mushrooms

600 kV/m, 50 Hz, 120 min This treatment effect to reduce decreased

lipoxygenase activity and malondialdehyde

levels, inhibit electrolyte leakage, inactivation of

polyphenol oxidase. In general, this treatment,

delay browning and improve the oyster

mushroom quality during storage.

(Hsieh et al., 2020)

Seagrape 125 kV/m, 60 min Reduce the quality by 10–30% and extend the

shelf life b

to 12 da

s durin

stora

(Sulaimana et al.,

2021

)

Seagrape 50 kV/m, 60 min, 9 mol

photons m−2 s−1

A reduction of up to 60% more efficient for

energy consumption and lower electric intensity

with an adequate SLI and a moderate treatment

time can

roduce the best

ualit

of sea

(Sulaimana et al.,

2022)

Sweet

potatoes

4 kV/m This treatment can control the water loss and

starch hydrolysis. It also can inhibit enzyme

activity related to metabolism including inhibit

starch breakdown, maintain nutritional content,

and reduce enzymatic browning during cold

storage.

(Pang et al., 2021)

The ACEF chamber undergoes an electroporation

process and does not require other materials, such as

water in the ozonation chamber to wash

fruit/vegetable (Prabawa et al., 2022), and does not

produce light or arcs in plasma technology in food

preservation and packaging modification (Yudhistira,

et al., 2022b). In addition, this technology does not

produce high temperature changes when using the

appropriate settings.

4 CONCLUSIONS

ACEF is a technique that can be used in food

processing. This provides a preservation effect

because it can inhibit the growth of microorganisms

and enzyme activity. In addition, ACEF is a non-

thermal method that can maintain the nutritional

quality of food, and this advantage provides the

prospects and potential for this technology to be

applied to the food industry.

ACKNOWLEDGEMENTS

Thank you for the support from PDD-UNS 2023.

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