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

Abstract

The development of new food industrialization processes using non-thermal technologies, along with innovations in the formulation of functional products, has been the main challenge for the food sector. Innovative technologies such as pulsed electric field (PEF) and high-intensity ultrasound (HIUS) have sparked great research interest as more sustainable process alternatives capable of preserving the nutritional and sensory quality of foods compared to conventional thermal treatments. Additionally, the distinct mechanisms of action of these technologies allow for multipurpose applications at different stages of food processing. PEF and HIUS, at low energy intensities, have been evaluated as pre-treatments to stimulate microbial cell growth. On the other hand, at high energy intensities, they are promising alternatives for the inactivation of pathogenic and spoilage microorganisms. Furthermore, HIUS can be applied to design colloidal systems with high kinetic stability, which are the basis for delivering bioactive compounds derived from vegetable oils. In this context, this project aims to investigate the application of PEF and HIUS technologies at different stages of the production of probiotic beverages carrying bioactive compounds, with a focus on promoting health and well-being. In the first stage of the project, the effects of pre-treatment with PEF and HIUS on the growth kinetics of probiotic microorganisms will be evaluated. The development of a beverage rich in bioactive compounds based on a colloidal system encapsulating bioactive oil and the evaluation of the kinetic stability of this system in response to the effects of HIUS process variables in oil emulsification will be studied in the second stage of the project. Finally, the microorganisms cultivated in the first stage will be inoculated into the beverage obtained in the second stage, and then processing strategies with PEF and HIUS technologies for the microbiological control of the functional beverage will be investigated.