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Combination of Pulsed Electric Fields with Other Preservation Techniques

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Abstract

Pulsed electric field (PEF) is a promising nonthermal treatment for liquid foods with antimicrobial activity at ambient temperature. According to the hurdle concept, the combination of PEF with other preservation methods may enhance cell death. The joint effect of PEF with the addition of antimicrobial compounds of natural origin, such as nisin, has received special attention, although other emerging nonthermal techniques, such as the use of high-pressure carbon dioxide, have also been considered. Moreover, the bactericidal action resulting from the simultaneous application of PEF and conventional thermal treatments suggests the possibility of lowering the intensity of heating while maintaining microbial acceptance. This review analyses the literature on antimicrobial strategies that combine PEF with nonthermal and traditional preservation methods. The variables affecting cell death produced by those combined treatments and their mechanisms of synergy are considered. Commercialization of PEF in combination with other technologies may be possible due to its improved antimicrobial effect.

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  1. Food Technology Department, University of Lleida, Rovira Roure 191, 25198, Lleida, Spain

    Olga Martín-Belloso & Angel Sobrino-López

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  1. Olga Martín-Belloso
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Correspondence to Olga Martín-Belloso.

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Martín-Belloso, O., Sobrino-López, A. Combination of Pulsed Electric Fields with Other Preservation Techniques. Food Bioprocess Technol 4, 954–968 (2011). https://doi.org/10.1007/s11947-011-0512-z

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