Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation

Pulsed Electric Field (PEF) is an emerging non-thermal food processing technology utilizing electroporation to engineer food matrices for microbial inactivation, bioactive compounds extraction, and modification of the food structure while maintaining nutritional and sensory qualities. The purpose of this review article is to present important mechanisms, characteristics, design considerations, enhance energy efficiency, and process scalability for optimal PEF operation with regard to three significant influencing parameters i.e., electric field strength, pulse length, and material conductivity. Discussions on applications in juice extraction, protein recovery, and microbial control highlight scaling issues, economic feasibility, and promising treatment uniformity across various food matrices. Future perspectives focus on the potential of PEF in sustainable food processing, development of functional foods, and how PEF interacts with innovative techniques like AI-driven optimization and hybrid processing. This review provides a perspective on the application of PEF technology for sustainable and eco-efficient food systems that can meet consumer requirements on nutrient retention and minimal processing.