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Health Benefits of High Voltage Electrostatic Field Processing of Fruits and Vegetables

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Abstract

High voltage electrostatic field processing (HVEF) is a food preservation procedure frequently used to produce healthy minimally processed fruits and vegetables (F&V) as it reduces the growth of microorganisms and activates or inhibits various enzymes, thus retarding their natural ripening while preserving and even enhancing native nutritional quality and sensory characteristics. HVEF is one of the various nonthermal processing technology (NTPT) regarded as abiotic stress that can activate the antioxidant system of F&V and can also inhibith spoilage enzymes as, polyphenol oxidase (PPO), lipoxygenase (LOX), pectin methylesterase (PME), polygalacturonase (PG), cellulase (Cel), β-xylosidase, xyloglucan and endotransglycosylase/hydrolase, bringing positive effect on hardness, firmness, colour attributes, electric conductivity, antioxidant compounds, microstructure and decreasing electrolyte leakage (EL), malondialdehyde (MDA) contents and browning degree. This technique can also increase the contents of fructose, glucose, and sucrose and decrease the production of CO2 and H2O2. Additionally, it has been reported that HVEF could be used with other treatments, such as modified atmosphere packaging (MAP) and acidic electrolyzed water (AEW) treatment, to enhance its effects. Future works should deepen on elucidating the activation of the antioxidant systems by applying HVEF of critical enzymes related to the synthesis pathways of phenolic compounds (PC) and carotenoids (Car). Holistic approaches to the effects of HVEF on metabolism based on systems biology also need to be studied by considering the overall biochemical, physical, and process engineering related aspects of this technique.

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Data Availability

No datasets were generated or analysed during the current study.

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Acknowledgements

Author JIVM thanks IPN and CONAHCYT (Mexico) for a study grant to pursue PhD research. Authors are grateful to IPN and CONAHCYT for financial support to carry out this work. Authors also thank Dr. Rosalva Mora-Escobedo for supporting the idea of publishing this article.

Funding

All authors received support from CONAHCYT (CB-242371) and Instituto Politécnico Nacional, Secretaría de Investigación y Posgrado (20240506), Mexico.

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  1. Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Carpio y Plan de Ayala S/N Santo Tomás 11340, Ciudad de México, México

    Jose Irving Valdez-Miranda, Gustavo Fidel Guitiérrez-López & Humberto Hernández-Sánchez

  2. Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Ex- Hacienda de San Juan Molino, Km 1.5 de la Carretera Estatal Santa Inés, Tecuexcomac- Tepetitla, Tepetitla, Tlaxcala, CP, 90700, México

    Raúl René Robles-de la Torre & María Reyna Robles-López

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Contributions

J.I.V.M. Conceptualization, bibliographic investigation, writing; G.F.G.L. Conceptualization, bibliographic investigation, supervision, fundings; R.R.R.dT. Conceptualization, writing, editing, supervision; H.H.S. Conceptualization, bibliographic investigation; M.R.R.L. Conceptualization, writing, editing, supervision.

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Correspondence to Gustavo Fidel Guitiérrez-López.

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Valdez-Miranda, J.I., Guitiérrez-López, G.F., Robles-de la Torre, R.R. et al. Health Benefits of High Voltage Electrostatic Field Processing of Fruits and Vegetables. Plant Foods Hum Nutr (2024). https://doi.org/10.1007/s11130-024-01190-x

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