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 p...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley-Blackwell Publishing
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61592/ http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf |
| _version_ | 1848854443275059200 |
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| author | Olusegun, Lasekan Ng, Siew Azeez, Shakirah Shittu, Rafiat Morolayo Teoh, Li Gholivand, Somayeh |
| author_facet | Olusegun, Lasekan Ng, Siew Azeez, Shakirah Shittu, Rafiat Morolayo Teoh, Li Gholivand, Somayeh |
| author_sort | Olusegun, Lasekan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 chillstable 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 mm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes. |
| first_indexed | 2025-11-15T11:09:57Z |
| format | Article |
| id | upm-61592 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:09:57Z |
| publishDate | 2017 |
| publisher | Wiley-Blackwell Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-615922022-05-20T08:21:26Z http://psasir.upm.edu.my/id/eprint/61592/ Effect of pulsed electric field processing on flavor and color of liquid foods Olusegun, Lasekan Ng, Siew Azeez, Shakirah Shittu, Rafiat Morolayo Teoh, Li Gholivand, Somayeh 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 chillstable 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 mm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes. Wiley-Blackwell Publishing 2017-06 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf Olusegun, Lasekan and Ng, Siew and Azeez, Shakirah and Shittu, Rafiat Morolayo and Teoh, Li and Gholivand, Somayeh (2017) Effect of pulsed electric field processing on flavor and color of liquid foods. Journal of Food Processing and Preservation, 41 (3). pp. 1-14. ISSN 1745-4549 https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12940 10.1111/jfpp.12940 |
| spellingShingle | Olusegun, Lasekan Ng, Siew Azeez, Shakirah Shittu, Rafiat Morolayo Teoh, Li Gholivand, Somayeh Effect of pulsed electric field processing on flavor and color of liquid foods |
| title | Effect of pulsed electric field processing on flavor and color of liquid foods |
| title_full | Effect of pulsed electric field processing on flavor and color of liquid foods |
| title_fullStr | Effect of pulsed electric field processing on flavor and color of liquid foods |
| title_full_unstemmed | Effect of pulsed electric field processing on flavor and color of liquid foods |
| title_short | Effect of pulsed electric field processing on flavor and color of liquid foods |
| title_sort | effect of pulsed electric field processing on flavor and color of liquid foods |
| url | http://psasir.upm.edu.my/id/eprint/61592/ http://psasir.upm.edu.my/id/eprint/61592/ http://psasir.upm.edu.my/id/eprint/61592/ http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf |