Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods†

Abstract

This review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20–80 kV/cm) to foods placed between two electrodes could achieve better flavor preservation and color retention in liquid foods than heat processing. HIPEF processing has been shown to deliver safe and chill-stable fruit juices with fresh-like sensory and nutritional properties. In addition, studies have shown that hurdle application of the different non-thermal treatments offers synergistic advantage over separate application of the individual treatment. PEF treatment in combination with other hurdles (such as microfiltration with large pore ≥1.2 µm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes. Practical Applications: Non-thermal technology is one of the food processing and preservation methods that currently have been explored on a global scale. Pulsed electric fields (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and causes little or no change in food qualities. It is an efficient process that is employed to inactivate microorganisms and decrease the activity of enzymes without major undesirable effects on the organoleptic qualities of food products. PEF technology has not only proven to be effective in eliminating food microorganisms and inactivate enzymes, it also has a higher flavor and color retention properties than thermally processed foods.