Effect of PEF on the Characteristic Quality of Fruit and Vegetable Juices as Compared to Thermal Processing: A Review Aim: Application of PEF Technique in Fruits and Vegetables Juices and its Effect on Shelf-life and Keeping Quality

Authors : Divya A C; Mahenoor J Mulla; Keerthana S

Volume/Issue : Volume 7 - 2022, Issue 9 - September

Google Scholar : https://bit.ly/3IIfn9N

Scribd : https://bit.ly/3ElSnij

DOI : https://doi.org/10.5281/zenodo.7155121

PEF (Pulsed Electric Field) is a novel emerging technology which is believed to have high potential in extending the shelf-life of food products especially liquid foods. PEF technique have been studied in juice industry. The working principle of PEF is based on the application of pulses of high voltage to liquid foods placed between two electrodes. Several studies show that PEF processing delivers safe and chill stable fruit and vegetable juices with fresh-like sensory and nutritional properties. PEF is a productive technique which improves extractability and recovery of nutritionally valuable compounds also the bioavailability of micro-nutrients in a diverse variety of liquid foods. The aim of the present review article is to summarize the application of PEF on different fruit and vegetable juices in extending the shelf-life, microbial and physicochemical quality.

Keywords : PEF, Juice, Quality, Application, Food industry, microbial load, storage and Shelf-life.


Paper Submission Last Date
29 - February - 2024

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