Pulsed Electric Field (PEF) Technology for Preserving Fruits and Vegetables: Applications, Benefits, and Comparisons
Xinyu Gao, Zichen Wang, Guoxiu Sun, Yuting Zhao, Shuwei Tang, Hongguang Zhu, Zichao Li
Abstract
The sustainable supply of fresh fruits and vegetables is a global challenge, primarily due to spoilage caused by improper processing and storage. Pulsed electric field (PEF) is an emerging non-thermal processing technique widely used in food processing, microbial inactivation, and bioactive ingredient extraction, offering distinct advantages for fruits and vegetables preservation. This review synthesizes the effects of electric field parameters on fruits and vegetables preservation and compares the application of PEF with alternating current electric field (ACEF) and high-voltage electrostatic field (HVEF) technologies. The review demonstrates that both PEF parameters and the inherent characteristics of fruits and vegetables significantly influence preservation efficacy. PEF is characterized by low energy consumption and high efficiency. In the food industry, the integration of PEF and traditional preservation methods has yielded promising results, effectively maintaining the quality of fruits and vegetables while minimizing the loss of heat-sensitive components. This article provides a comprehensive overview of PEF and its applications from a comprehensive perspective for non-specialist readers and aims to guide food industry researchers in exploring non-thermal processing technologies. Future research should focus on optimizing parameters for diverse food matrices and scaling up industrial applications.