Pulsed Electric Field (PEF): An Emerging Nonthermal Technology for Food Preservation and Quality Retention

Pulsed Electric Field (PEF) technology has emerged as one of the most promising nonthermal food processing technologies for preserving food quality while ensuring microbial safety. Unlike conventional thermal processing methods, PEF utilizes short high-voltage electric pulses to induce electroporation in microbial cell membranes, resulting in microbial inactivation with minimal thermal damage. Recent studies have demonstrated that PEF processing can effectively preserve vitamins, polyphenols, anthocyanins, sensory quality, and fresh-like characteristics in various food systems. In addition to microbial control, PEF has shown significant potential in extraction processes, drying enhancement, protein recovery, dairy processing, and sustainable food processing applications. This review comprehensively discusses the principles, mechanisms, industrial applications, advantages, limitations, and future perspectives of PEF technology based on recent studies published in high-impact international journals. The current literature indicates that PEF is expected to play a key role in the future development of sustainable and minimally processed food products

کلیدواژه ها:

Pulsed Electric Field ، Nonthermal Food Processing ، Electroporation ، Food Preservation ، Sustainable Food Processing