{"title":"The Potential of Pulsed Electric Field in the Postharvest Process of Fruit and Vegetables: A Comprehensive Perspective","authors":"Mahdi Rashvand, Amirali Kazemi, Mehrad Nikzadfar, Tasmiyah Javed, Leo Pappukutty Luke, Katrine Møller Kjær, Aberham Hailu Feyissa, Caroline Millman, Hongwei Zhang","doi":"10.1007/s11947-025-03799-5","DOIUrl":null,"url":null,"abstract":"<div><p>Pulsed electric field (PEF) is a novel non-thermal treatment for quality retention of fruits and vegetables (F&V) during postharvest processing. PEF helps to microbial control and retain several attributes such as the physical and chemical of F&V. This review outlines requirements and advances in electrical systems applied in PEF for F&V. In addition, it reviews the effect of PEF application on antioxidant activity, color, texture, weight loss, and other chemical properties affecting the shelf life of F&V. Attention is also drawn to the applicability of PEF technology as a pretreatment to assist design in the case of the emergence of sustainable bio-refineries based on F&V. PEF pretreatment enhances the extraction of valuable bioactive compounds and maintains quality characteristics of F&V which include color, phytochemicals, antioxidant capacity, proteins, volatile compounds, and sensory attributes. Furthermore, the current study highlights that electroporation of the cell membrane by PEF treatment enhances mass transfer during the drying and moisture loss processes of F&V. In this context, the extraordinary rapidity of treatment applications leads to considerable reductions in processing time and total energy consumption concerning traditional methods. The adaptability and scalability of PEF secure its application in sizes varying from small-scale operations driven by supermarket demand up to food units. However, PEF has limitations in the postharvest process of F&V due to its potential for the high energy costs associated with the technology. In addition, PEF cannot guarantee the inactivation of all microorganisms, particularly the spores and certain resilient bacterial strains that cause microbial regrowth on storage. Overall, this technology can further increase the yield obtained from extraction and extend shelf life, which is essential for processing facilities and consumers’ benefit.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 6","pages":"5117 - 5145"},"PeriodicalIF":5.3000,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-025-03799-5.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-025-03799-5","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Pulsed electric field (PEF) is a novel non-thermal treatment for quality retention of fruits and vegetables (F&V) during postharvest processing. PEF helps to microbial control and retain several attributes such as the physical and chemical of F&V. This review outlines requirements and advances in electrical systems applied in PEF for F&V. In addition, it reviews the effect of PEF application on antioxidant activity, color, texture, weight loss, and other chemical properties affecting the shelf life of F&V. Attention is also drawn to the applicability of PEF technology as a pretreatment to assist design in the case of the emergence of sustainable bio-refineries based on F&V. PEF pretreatment enhances the extraction of valuable bioactive compounds and maintains quality characteristics of F&V which include color, phytochemicals, antioxidant capacity, proteins, volatile compounds, and sensory attributes. Furthermore, the current study highlights that electroporation of the cell membrane by PEF treatment enhances mass transfer during the drying and moisture loss processes of F&V. In this context, the extraordinary rapidity of treatment applications leads to considerable reductions in processing time and total energy consumption concerning traditional methods. The adaptability and scalability of PEF secure its application in sizes varying from small-scale operations driven by supermarket demand up to food units. However, PEF has limitations in the postharvest process of F&V due to its potential for the high energy costs associated with the technology. In addition, PEF cannot guarantee the inactivation of all microorganisms, particularly the spores and certain resilient bacterial strains that cause microbial regrowth on storage. Overall, this technology can further increase the yield obtained from extraction and extend shelf life, which is essential for processing facilities and consumers’ benefit.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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