>

Congratulations Jervee

Congratulations to Jervee Punzalan on the publication of our latest paper in Applied Food Research. This work represents an important contribution to the processing of semi-refined flaxseed extracts.  With pulsed electric field technology being an important new method in improving value add to this plant-based food stuff.

Full citation:

Punzalan, J. M.; Hartono, P.; Fraser-Miller, S. J.; Leong, S. Y.; Hinkley, S. F. R.; Sims, I. M.; Sutton, K.; Moggré, G.-J.; Gordon, K. C.; Oey, I. Extraction-dependent responses to pulsed electric field (PEF) pretreatment: A multi-analytical characterization approach for semi-refined flaxseed extracts. Applied Food Research 2026, 6 (1), 101793

From Jervee’s work showing the PCA clustering of differing treatment methods

The response of plant materials to pulsed electric field (PEF) pretreatment followed by extraction, in terms of structural and compositional outcomes, is more complex than conventionally understood. This study investigated semi-refined flaxseed extracts (SRFE) prepared using PEF (0 – 534 kJ/kg) followed by either alkaline or water extraction, based on a multi-analytical characterization approach.  Remarkably, PEF-treated water SRFE (534 kJ/kg)
exhibited characteristics similar to those of untreated alkali SRFE, indicating that convergent, gentler processing routes can achieve compositional and structural features comparable to those of conventional methods