The Impact of Pulsed Electric Field Technology on Enzymes, Microbial and Nutritional Quality in Milk Processing - A Comprehensive Review

Abstract

A pulsed electric field is a non-thermal technology used in the processing of foods, especially liquid foods such as milk, fruit juices, etc. The objective of this review is to provide an understanding of pulsed electric field technology and its application in milk processing, particularly in whole milk, skim milk, and UHT milk. This technology can be used as an alternative to traditional heat treatments such as pasteurizing, hot filling, blanching, and sterilization. In this technology, short high-intensity electric field is used at moderate temperatures. A pulsed electric field is an effective technology to inactivate microorganisms and enzymes with minimum changes in nutritional, functional, and organoleptic qualities compared to heat treatments. Pathogenic and spoilage bacteria can be reduced effectively when using pulsed electric field technology. However, there are variations between studies. As a recent advance, the pulsed electric field is used with mild heating. This shows a significant reduction in microbial count with less detrimental effects on the physico-chemical and organoleptic properties of food. It also has minimal impact on nutrients present in the milk such as proteins, milk fat globules, and vitamins. In this review, we describe in detail the introduction, the principle of pulsed electric field, the impact of pulsed electric field on microorganisms, enzymes, and nutrients, and the advantages and disadvantages of using PEF technology. Further studies can be conducted to investigate the combined approach of the pulsed electric field with mild heating treatment methods including pasteurization and sterilization.