Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality?

Over the past 20 years, the use of Pulsed Electric Field (PEF) technology has been suggested as an emerging processing technique for various food applications. PEF at low electric field strength (0,5-3 kV/cm) is able to induce irreversible membrane electroporation of plant-based tissues. This might impact enzymecatalysed substrate conversions as in tissue-based matrices enzyme and substrate are often localised in different cell organelles or different cell types. This unique potential of PEF to induce membrane permeabilisation in tissue-based systems, and hence, influence enzyme-catalysed conversions is, however, only limitedly being investigated so far. Current project proposal aims to gain fundamental insight into the impact of PEF at low electric field strength on the permeabilisation of plant-based tissues and its consequences for enzyme-catalysed conversions. Current project will specifically focus on two different plant families, namely Brassicaceae and Alliaceae in which three enzymatic pathways will be specifically considered. Based on these insights, it will be evaluated how and to what extent PEF at low electric field strength can be applied to steer the aroma functionality of the respective matrices.