Archive

This study evaluated a short (1 min) electromagnetic field (EMF) seed treatment in seven half-sib families of silver birch and assessed emergence, growth, and leaf biochemical profiles in one- and two-year-old seedlings. The abstract reports genotype- and age-dependent responses, with some families showing…

This plant study evaluated whether short pre-sowing treatments with cold plasma or an electromagnetic field alter sweetener-related metabolites in stevia leaves. The authors report modest improvements in germination and a strong stimulation of steviol glycoside accumulation, with a larger increase in stevioside than…

This in vitro study describes microwave-assisted, green-chemistry synthesis of pH-sensitive chitosan beads crosslinked with a glutamic acid/1,5-pentanodiol mixture and optionally modified with Tilia platyphyllos extract. The beads were characterized (FT-IR, SEM), tested for swelling, pH sensitivity, antioxidant…

This in vitro study compared ginsenosides extracted using pulsed electric field (PEF) versus solvent cold soak extraction (SCSE). The abstract reports that PEF extracts had higher antioxidant capacity and provided greater protection against hydrogen peroxide-induced oxidative stress in HEK-293 cells, including…

This study compared thermosonication, pulsed electric field, and thermal processing for preserving Royal Gala apple juice and evaluated sensory attributes and quality stability during 30 days of storage at 3°C and 20°C. Thermosonication and pulsed electric field produced juices with different taste compared with…

This animal experimental study reports that low-intensity ultrahigh-frequency electromagnetic radiation and a low-intensity low-frequency magnetic field, applied after radiation exposure, enhanced metabolic and regenerative processes in rat testes and liver. The magnetic field was associated with increased…

This study investigated pulsed electric field (PEF) pre-treatment of blueberries and its impact on juice production and recovery of bioactive compounds from press cake. PEF at 1–5 kV/cm (10 kJ/kg) increased juice yield and increased phenolics, anthocyanins, and antioxidant activity in juice compared with untreated…

This laboratory study evaluated how pulsed electric field (PEF) processing affects antioxidant activity and structure of 10–30 kDa corn peptides. Antioxidant activity was assessed via DPPH inhibition and optimized using response surface methodology. Under reported optimal conditions (10 mg/mL, 15 kV/cm, 2,000 Hz),…

This study examined how pulsed electric field, hot water dip, ethanol vapours, and UV irradiation affected antioxidant-related properties of mung bean sprouts during storage at room and low temperatures. Ethanol vapour-treated sprouts had the highest ascorbic acid, total phenols, and antioxidant activity. Polyphenol…