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Effect of Pulsed Electric Fields on Food Quality

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Pulsed Electric Fields Technology for the Food Industry

Part of the book series: Food Engineering Series ((FSES))

Abstract

Pulsed electric fields (PEF) represent an innovative strategy for improving quality of food products in a sustainable way. PEF can be either applied with the aim of inactivating microorganisms, as a substitute for conventional thermal preservation treatments, or as a way to assist industrial food processes, e.g. to increase yields in extractive operations. In any of these applications, PEF treatments stand out as a valuable processing alternative for obtaining high-quality products with an excellent preservation of minor food constituents and food quality properties. The soundest applications of PEF and their effects on quality parameters are reviewed in this chapter.

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Abbreviations

E :

Electric field strength

GC/MS:

Gas chromatography/mass spectrometry

HIPEF:

High-intensity pulsed electric fields

LIPEF:

Low-intensity pulsed electric fields

MIPEF:

Moderate-intensity pulsed electric fields

PEF:

Pulsed electric fields

PG:

Polygalacturonase

PME:

Pectin methylesterase

POD:

Peroxidase

PPO:

Polyphenoloxidase

TBARS:

Thiobarbituric acid reactive substances

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Authors and Affiliations

  1. Department of Food Technology – Agrotecnio Center, University of Lleida, Lleida, Spain

    Olga Martín-Belloso & Robert Soliva-Fortuny

  2. Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Bioingeniería, Santiago de Querétaro, Querétaro, Mexico

    Mariana Morales-de la Peña

Authors
  1. Olga Martín-Belloso
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  2. Robert Soliva-Fortuny
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  3. Mariana Morales-de la Peña
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Corresponding author

Correspondence to Olga Martín-Belloso .

Editor information

Editors and Affiliations

  1. Tecnología de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza, Zaragoza, Spain

    Javier Raso

  2. German Institute of Food Technologies, Quakenbrück, Niedersachsen, Germany

    Volker Heinz

  3. Tecnología de los Alimentos Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza, Zaragoza, Spain

    Ignacio Alvarez

  4. Elea Technology GmbH, Quakenbrück, Germany

    Stefan Toepfl

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Martín-Belloso, O., Soliva-Fortuny, R., Morales-de la Peña, M. (2022). Effect of Pulsed Electric Fields on Food Quality. In: Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-70586-2_7

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