Pulsed electric fields to obtain safe and healthy shelf-stable liquid foods

Abstract

Pulsed electric fields (PEF) technology provides the potential of ensuring safety and maintaining the physico-chemical quality of liquid food products without substantially impacting the content and composition of thermolabile compounds. This is especially relevant in the case of plant-based foods, because some of the features that are currently most appreciated by consumers, such as aroma or bioactive potential, are related to this heat-sensible fraction. Specifically, fruit juices and vegetable-based beverages exhibit a remarkable content in phytochemicals with health-promoting benefits, some of them with a significant antioxidant potential. Although the effectiveness of PEF treatments has been extensively studied during the past couple of decades, their impact on the bioactive composition of foods is still being researched. Through the presentation, some of the key factors that rule the inactivation/destruction of health-related constituents in foods will be introduced and discussed. Recently published research results will be reviewed and compared with those obtained for other thermal and non-thermal processing technologies, with a special stress on the effect of PEF-processing variables on the bioactive composition of foods throughout their whole shelf-life. Furthermore, different examples will be presented to illustrate not only the potential but also the limitations of PEF technology when aiming at preserving the health-promoting features of plant-based foods. © 2011 Springer Science+Business Media B.V.