Pulsed Electric Field (PEF) treatment is a non-thermal food processing technology that mostly applied to low viscosity high acidity food samples. Due to its non-thermal nature, it is preferred over thermal processing technologies since it has a superiority to preserve physical, chemical, biochemical and sensory properties of food with extended shelf life. Studies focused on preservation of bioactive and health-related compounds usually involve effect of PEF on water soluble vitamins, total antioxidant capacity, total phenolic compounds, phenolic substances, organic acids, and anthocyanins and are limited on how bioaccessibility and bioavailability of these compounds are changed by PEF processing. Thus, effects of PEF processing on bioaccessibility and bioavailability of food components with both in vivo and in vitro studies emphasizing on future needs are emphasized in this review.
Yilmaz, M., & Evrendilek, G. A. (2017). Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability. Journal of Nutrition & Food Sciences, 07(03). https://doi.org/10.4172/2155-9600.1000605