Pulsed Electric Field Technology in Food Preservation: A Review

Abstract

Thermal inputs for food preservation generally dominate the food processing industry. However such treatments may lead to several undesirable changes in quality attributes and nutritional value of food. On the contrary, non-thermal preservation methods have a minimal impact on the sensory quality and nutritional status of food. Several non-thermal techniques have been involved in food preservation with an objective to maintain the nutritional properties and physic-chemical characteristics of food products. In this regard, pulsed electric field provides an alternative choice for various food products, particularly for liquid foods, for better preservation and maintenance of fresh-like quality aspects of food. Correspondingly, this memoir highlights the potential of pulsed electric field technology as an effective tool to preserve various foods with special reference to microbial inactivation. Additionally, principles, associated mechanistic approaches, effect of this treatment on food quality and problems linked with the consumer acceptance are also discussed in this script.

Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

“…Table 4 represents the UV irradiation effect on microorganisms present in milk. The raw cow milk treated with UV dose (1.5 J m/L using 1 and 2 pure version of reactors) resulted in a 3-log reduction of natural microflora (Reinemann et al, 2006). UV reactors (dean flow) efficiency and their effects on inactivation of B. cereus endospores and E. coli W1485 in raw cow milk, commercially processed skim milk and in soymilk has been studied (Bandla et al, 2012).…”

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

“…During PEF processing, high voltage is applied that results in the inactivation of microorganisms present in the food sample while imposing minimal detrimental influence on food quality (Syed, Ishaq, Rahman, Aslam, & Shukat, 2017). A typical system for treatment of pumpable fluids consists of a PEF generation unit, which is in turn composed a high voltage generator and a pulse generator, a treatment chamber, a suitable product handling system and a set of monitoring and controlling devices (Soliva-Fortuny, Balasa, Knorr, & Martin-Belloso, 2009).…”

Electric field effects on proteins – Novel perspectives on food and potential health implications

“…However, the reported studies on this non-conventional technology have been mainly focused in food preservation (i.e. microbial inactivation and associated mechanisms), therefore regarding the impact of PEF in the quality parameters of such treated products further research is still needed (Syed, Ishaq, Rahman, Aslam, & Shukat, 2017;Zhao, Yang, & Zhang, 2012). The application of PEF on milk resulted in the modification of its functional properties (Sharma, Oey, & Everett, 2014.…”