Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods

TLDR

Pulsed electric field (PEF) processing is a nonthermal technique gaining traction for producing microbiologically safe, fresh foods while preserving flavor, aroma, nutrients, and color. This review compiles the latest information on PEF food processing and examines its regulatory considerations. It surveys PEF systems and their effects on microbial and enzymatic inhibition as well as on sensory and nutritional attributes.

Abstract

Pulsed electric field (PEF) nonthermal food processing has been of growing interest owing to because of its excellent potential in providing consumers with microbiologically safe and fresh quality foods. Application of high-voltage electric fields at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides the most current information about PEF food processing. It reviews the systems for PEF processing and its effects on the inhibitions of microorganisms and enzymes and sensory and nutritional properties of foods. Regulatory issues of PEF processing are discussed as well