Nikolai Lebovka

Talk Title: Electroporation Assisted Processing of Foods and Biomaterials.

Nikolai I. Lebovka is a professor and head of Laboratory of Physical Chemistry in Biocolloid Chemistry Institute, Kiev. He obtained his PhD degree in molecular physics at Taras Shevchenko National University (1986) and Habil. Dr. Science in physics of colloids at the Institute of Biocolloid Chemistry (1995). His research interests encompass the electric field effects in bio and food materials, colloidal suspensions, biocolloids, theory and applications nanocomposites, computation physics and percolation phenomena. He has been involved in a number of international and national funded projects in these topics. Lebovka has delivered international keynote lectures and has taught many courses on computation physics, colloidal systems, and food engineering. He is a member of editorial boards of several journals. He is co-author and editor of several books (“Soft Matter Systems for Biomedical Applications” (2021), “Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy” (2020),  “Enhancing Extraction Processes in the Food Industry”, “Electrotechnologies for Extraction from Food Plants and Biomaterials”, “NMR spectroscopy of water in heterogeneous systems” and “Simulation of physical systems: receipts and computer programs”. He has published more than 298 papers in peer-reviewed journals and he has participated in organizing committee for many international conferences. Lebovka can be reached at the Biocolloid Chemistry Institute, Kiev, 03142, Ukraine,

Electroporation assisted processing of biomaterials

Nikolai Lebovka1 and Eugene Vorobiev2

1Biocolloidal Chemistry Institute, Kiev, Ukraine,
2Université  de Technologie de Compiègne, Compiègne, France,

Abstract: Pulsed electric fields (PEF) became more and more popular in different applications for processing of biomaterials. The PEF technology is non-thermal and it uses short pulses of electricity to induce electroporation in cell membrane. Electroporation allows creating permanent or temporary pores and increasing the permeability of the cell membrane. The effects of electroporation may depend on the size of cells, their orientation and spatial distribution in space, passive and active electro-physical parameters of cells, pH of media and presence in tissue osmotic agents. Nowadays, electroporation is accepted as promising technique with applications in biomedical, biotechnological and food engineering fields. This presentation discusses fundamentals of electroporation of the membrane, various models, mechanisms for development of electroporation and simulations of electroporation, electroporation in ensembles of cells, and in biological tissues. Techniques to detect electroporation, pulse generators and producers of equipment are discussed. Finally applications of electroporation for assistance of different processing operations (solid/liquid extraction and expression, drying, cooling, freezing, thawing and crystallization) are also presented.