Current applications and new opportunities for the use of pulsed electric fields in food science and industry |
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| Affiliation: | 1. Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100 Burjassot, Spain;2. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France;3. QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;4. Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw, Poland;5. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, Zaragoza, Spain;6. Department of Food Technology, University of Lleida, Agrotecnio Center, Avda. Rovira Roure 191, Lleida, Spain;7. Institute of Biocolloidal Chemistry (named after F.D. Ovcharenko), NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine;1. Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland;2. Institute of High Pressure Physics, Polish Academy of Science, Warsaw, Poland;1. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand;2. Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany;1. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain;2. Karlsruhe Institute of Technology (KIT), Institute for Pulsed Power and Microwave Technology (IHM), 76344 Eggenstein-Leopoldshafen, Germany;3. Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy;4. ProdAl Scarl — University of Salerno, via Ponte don Melillo, 84084 Fisciano, SA, Italy;5. Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, , Berlin, , Germany;6. Emeritus, IPBS (Institut de Pharmacologie et de Biologie Structurale), CNRS, 205 route de Narbonne BP64182, 31077 Toulouse, France;7. Emeritus, UPS, IPBS, Université de Toulouse, 31077 Toulouse, France;8. University of Ljubljana, Faculty of Electrical Engineering, Trzaska 25, 1000 Ljubljana, Slovenia |
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| Abstract: | Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in food industry. PEF technology is therefore a valuable tool that can improve functionality, extractability, and recovery of nutritionally valuable compounds as well as the bioavailability of micronutrients and components in a diverse variety of foods. Additionally, other studies have shown the potential of PEF treatments to reduce food processing contaminants and pesticides. This opens the doors to new PEF applications in the food industry. This review focused on some of the most renowned traditional and emerging PEF applications for improvement of osmotic dehydration, extraction by solvent diffusion, or by pressing, as well as drying and freezing processes. The impact of PEF on different products of biological origin including plant tissues, suspension of cells, by-products and wastes will be analyzed in detail. In addition, recent examples of PEF-assisted biorefinery application will be presented, and finally, the main aspects of PEF-assisted cold pasteurization of liquid foods will also be described. |
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