Natural antimicrobials and antioxidants are greatly demanded by food industry and consumers. In recent years, there has been a growing interest in the use of natural or bio-based antimicrobials or antioxidants for enhancing food safety and food quality. Pulsed electric fields (PEF) technology applies high voltage pulses on food product and has been used for food pasteurization, extraction and dehydration. There is a new research area using high voltage pulses for enhancing peptides’ functional properties and health-promoting bioactivities from their precursor proteins. This presentation will focus on the potential of PEF application in the development of new antioxidation and antimicrobial from proteins hydrolysates, using caseinate, soy protein and whey protein as models. Our preliminary study revealed that a significant increase on the DPPH free radical scavenging rate was found in sodium caseinate hydrolysate after PEF treatment; and PEF treated sodium caseinate-typsin, whey protein isolate-trypsin, soy protein isolate-pancreatin hydrolysates had significant greater antimicrobial activities against <i>E. coli</i> and <i>Listeria</i> than those without PEF treatments. This study demonstrates a new approach for producing potential natural antimicrobial and antioxidants using PEF technology.

Potential new antimicrobials/antioxidants from peptides using high voltage field technology

ACS Spring 2022

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.