EFFECT OF PULSED ELECTRIC FIELD PROCESSING ON FLAVOR AND COLOR OF LIQUID FOODS

This review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20-80 kV/cm) to foods placed between two electrodes could achieve better flavor preservation and color retention in liquid foods than heat processing. HIPEF processing has been shown to deliver safe and chill-stable fruit juices with fresh-like sensory and nutritional properties. In addition, studies have shown that hurdle application of the different non-thermal treatments offers synergistic advantage over separate application of the individual treatment. PEF treatment in combination with other hurdles (such as microfiltration with large pore >= 1.2 mu m, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes.