Numerical modeling of Pulsed Electric Field-Enhanced release of active compounds from viscoelastic matrices

초록

Pulsed Electric Fields is often regarded as a promising non-thermal technology for food processing, enabling microbial inactivation and enhanced extraction of high-value compounds while preserving nutritional and sensory food properties. In this work, we developed a numerical model to study the release of an active compound from a hydrogel polymeric matrix subjected to PEF treatment. The model incorporates equations governing the release of an active compound encapsulated in a polymeric matrix, the distribution of an electric field within a PEF chamber, and the structural modifications of the encapsulation system induced by the PEF treatment. The equations are implemented and solved using a well-known, robust, open-source software package. On the one hand, the numerical results indicate that the PEF treatment significantly increases the release of the active compound. On the other hand, they show only a limited effect on water-uptake dynamics and polymer erosion. In the absence of PEF, the model successfully reproduces the experimental and numerical results reported in the literature and furnishes a detailed insight into the physical phenomena occurring during the process.

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