Pulsed electric field technology in vegetable and fruit juice processing: A review

Area of Science:

• Food Science and Technology
• Non-thermal Processing
• Biotechnology

Background:

• The global juice market is substantial, but conventional thermal processing degrades vital nutrients and bioactive compounds.
• Non-thermal technologies are sought as alternatives to preserve juice quality.
• Pulsed Electric Field (PEF) technology is a promising sustainable option.

Purpose of the Study:

• To review the impact of PEF on microbiological, physicochemical, functional, nutritional, and sensory qualities of fruit and vegetable juices.
• To examine the effects of PEF process variables on juice properties.
• To compare PEF with other processing methods.

Main Methods:

• Comprehensive literature review on Pulsed Electric Field (PEF) applications in fruit and vegetable juices.
• Analysis of PEF effects on microbial and enzymatic inactivation.
• Evaluation of PEF impact on bioactive compounds, vitamins, and sensory attributes.

Main Results:

• PEF effectively inactivates microorganisms and enzymes in juices through electroporation.
• PEF processing variables (field strength, pulse width, etc.) are critical for product safety and stability.
• PEF treatment preserves physicochemical characteristics, nutritional value, and sensory properties of juices.

Conclusions:

• PEF is an effective non-thermal technology for fruit and vegetable juice processing.
• PEF maintains juice quality, including bioactive compounds and vitamins, superior to thermal methods.
• PEF offers comparable or better results than other non-thermal technologies regarding safety and quality attributes.