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