Authors:
Mita Munshi

Addresses:
1Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, United States of America. mmunshi@iastate.edu1 

Abstract:

Pulsed electric fields (PEF) are a novel, non-thermal, promising, and energy-efficient method of food preservation that utilizes short electrical pulses for microbial inactivation by causing minimal impacts on the quality attributes of food. In the PEF method, high-voltage pulses are generated between two electrodes immersed in fluid or paste-like foods to sterilize them by passing electricity through the food. PEF technology is predominantly applied in processing dairy, eggs, meat, fish, and liquid foods like juices and milk to inhibit microbial growth. As a non-thermal food preservation technique, PEF effectively manages biological hazards. Current research extends beyond microbial inactivation, demonstrating PEF's capability to enhance juice extraction from plant materials and to improve the efficiency of food drying and dehydration processes. Moreover, this technique targets the cytoplasmic membrane to enhance the selective release of intracellular compounds without the adverse effects of heat on extract quality and characteristics. Its low-energy pretreatment process also facilitates high yields in extraction. In addition, this process can improve the antioxidant activity, immunomodulatory activity, and inhibitory activity of ACE and can degrade pesticide residue as well. While much research focuses on PEF's microbial reduction, fewer studies examine its effects on the quality and consumer acceptance of treated foods. However, recent studies are highlighting the potential of PEF technology in achieving higher yields and preserving the quality of nutrients in food products.

Keywords: Pulsed Electric Field (PEF); Food Health Processing; Food Preservation; Non-Thermal Technique; Microbial Inactivation; Electroporation of Food Products; Inhibit Microbial Growth; Angiotensin-I-Converting Enzyme (ACE).

Received on: 04/10/2023, Revised on: 29/11/2023, Accepted on: 10/12/2023, Published on: 05/03/2024

DOI: 10.69888/FTSHSL.2024.000167

FMDB Transactions on Sustainable Health Science Letters, 2024 Vol. 2 No. 1, Pages: 1-9

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