Pulsed Electric Fields for Emerging Single‐Cell Bioprocessing in Food Applications: Electropermeabilization Mechanisms and Design Principles

TL;DR

This paper reviews how pulsed electric fields can be used to process single cells in food applications, focusing on the mechanisms and design principles involved.

Contribution

The paper provides a holistic framework linking electropermeabilization mechanisms to practical PEF process design for food bioprocessing.

Findings

Electropermeabilization is influenced by electrical parameters, physicochemical conditions, and cellular traits.

Chamber geometry and residence time are critical system-level variables in PEF processing.

Cell density and organism choice significantly affect PEF processing outcomes.

Abstract

This review evaluates pulsed electric fields (PEF) as an emerging platform for single‐cell bioprocessing in food applications. Connections are drawn between key mechanisms in electropermeabilization and applications, and a practical PEF process design framework is provided. Electropermeabilization is governed by electrical parameters, physicochemical conditions, cellular traits, and system‐level variables such as chamber geometry and residence time. Furthermore, cell densities and organism choice critically influence processing outcomes. Linking mechanistic understanding and practical applications, this holistic approach aims to increase reproducibility and scalability in PEF‐based single‐cell bioprocessing in the food sector.

Figures