hitps:/authors.elsevier.com/a/WGK93I9F45V-G sin Food See 8 Tachaology 72 0918) 97-103 ‘Contents lst avallable at ScienceDleest Trends in Food Science & Technology ELSEVIER journal homepage: wwvw.elsevier.convlocaterti"s Review Feasibility of using pulsed electric fields to modify biomacromolecules: A review Sa Stephen Gitonga Giteru”", Indrawati Oey", M. Azam Ali” ‘rpm of ood See, Urey of Os FO 8X 5, Den 9054, ew Zealand Cour for Matra Scant and Teco CMAST). Unt of Ot POBox 36 Dues OS, New Zeon Rule, Plnesen Mar New Zein ARTICLE INFO ABSTRACT Meditesion [eckgoind The challenges encountered in the wlisstion of biomacromolecaley we functional mgreteat cn ‘be overcome crough medication of thee sruturl elements, Recently, researchers have shown an increased foteret in the usage of on-therval or chemical free modification techniques to improve the sabilty and investigetionr of pled electric fields (PEF) technology ar an aternativetechnighe for enhancing madieation of chemical reactions and micortrictre of blomacromoleccls, ‘Scope and approach: The goal of thi paper war to conic ¢sytematicrevlew on the effect of PEE on the functional properties of proteins, puystecharides and thelr Bends, focusing on the configrstiona and cone formation modilesions inthe microstucture due tothe applieaton of mieo/mlivecod eleeee fl Key findings and conclaons PEF has potential ta modify the micotrctire and functional properties of bio _macromlecoles, PEF-indaced madfcationsfllaw two primary mechani, i elecrochemial eatin snd polarization of the srsetiral moieties. Creal PEP treatment intensity ) i required fr the onset ofthe -micostrucural changes in Biomncromleules. These changes ae influenced By the settings and configuration ofthe PEP equipment, product characters (molecular weight, pH, conductivity) and system temperature. I propery managed, PEF treatment and subsequently the changes in molecular properes (Le. molecular dsi- legraton and network formation) could be tllored for the production of superior mier./nanasiruetred 1. Introduction interactions, also known as supramolecular complexes, are essential in providing rheological and functional properties of colloidal systems due Biomacromolecules (ie. biological macromolecules) such as pro teins, polyssccharides, organic polyoxoesters, oils, polythioeses, polyphenols among others (’shogbon & Akintayo, 2014) have unique stretural and functional characteristics which open various applica Lions in food, biomedical and pharmaceutical industries. Proteins and polysaccharides are amphiphilic biomacromolecules that for the most part are responsible for the microstructure, stability, physicochemical and mechanical properties of biological materials and colloidal systems (Genichou, Aserin, & Gari, 2002; Fischer, 2013). Proteins possess the ability to adsorb into the oll-water interface (surface activity) to form unigue networks and structures (Sauer, Mekhlou!, Rosie, Grossiard, & Agne'y, 2012). The stability of these structures is maintained by polysaecharides, which also contribute to the water holding capacity (inchez-Gonzilez, Arab-Tehrany, Chéfer, GonzélerMartinez, & CChiralt, 2014; Walter, 1998), Protein polysaccharides intermolecular to their aggregation and gelation behaviour (Belle: & Huber, 2015; Fischer, 2013; Rodriguez Patino & Piosof, 2011) Development of functional nano./miero oF macrostructutes from ‘he native form of biomacromolecules is still a challenge de to their weak structural stability (Bouyer et al, 2012; Turgeon, Beaulieu, Schinit, & Sanchez, 2003). This weakness is prompted by poor water- macromolecules interaction, which causes phase separation due to variations in the application conditions (temperature, pH, moisture content) Genichou eal, 2002; Fischer, 2013; Rhim & Perry, 2007). Therefore, there has been growing interest in recent years to improve both the microstructure and functional properties of biomacromole- cles (Ashogbon & Akintayo, 2014; Mimmoghtadsie, Shojaee Aliabel, {& Hosseini, 2016; Wang etl, 20168; Zhu, 2015), Previous studies have presented three main categories of biomacromolecule modification fechniques. (i) Thermal (heating, ohmic processing) (Zh, 2015), (i)