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Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review

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Abstract

Consumers are increasingly interested in food products with minimal processing, natural flavours, and no additional artificial preservatives. To fulfil these expanding needs, non-thermal alternative processing processes that result in products of greater quality were used that match customer expectations while adhering to food safety regulations. The current review focuses on the natural microstructure, functional aspects of proteins, and various protein microstructure modification approaches. Pulsed electric field (PEF) processing is a non-thermal technique for preserving the foods that are ongoing from laboratory and pilot plant scale to an industrial scale. PEF processing is an excellent alternative treatment for thermal treatments in protein-based foods because PEF processing affects protein-based foods less than thermal pasteurisation while achieving equivalent microbial inactivation. There remained, however, a dearth of understanding of the ways PEF impacts proteins and the quality of protein-based diets. PEF treatment alters the secondary and tertiary structures of proteins in diverse meals, as well as their techno-functional qualities. Enhancing the intensity of the electric field may improve the emulsifying properties of proteins and protein–polysaccharide complexes. As the duration of the PEF treatment is prolonged, unfolded protein molecules may interact hydrophobically and covalently, forming aggregates. The current review has investigated the potential effect of PEF on the techno-functional and microstructural characteristics of protein and protein-based food.

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Authors and Affiliations

  1. Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India

    Rafeeya Shams

  2. Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, Kashmir, India

    Sobiya Manzoor & Iqra Bashir

  3. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir, India

    Irtiqa Shabir & Aamir Hussain Dar

  4. Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India

    Kshirod Kumar Dash

  5. Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh, India

    Shivangi Srivastava

  6. Department of Bioengineering, Integral University, Lucknow, India

    Vinay Kumar Pandey

  7. Department of Food Process Engineering, National Institute of Technology, Rourkela, India

    Shafat Ahmad Khan

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  1. Rafeeya Shams
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  2. Sobiya Manzoor
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  7. Vinay Kumar Pandey
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Contributions

Rafeeya Shams wrote the original draft; Sobiya Manzoor was responsible for formal analysis; Irtiqa Shabir revised the manuscript; Aamir Hussain Dar was responsible for conceptualisation and supervision; Kshirod Kumar Dash was responsible for visualisation and editing; Shivangi Srivastava was responsible for reviewing and editing figures; Vinay Kumar Pandey was responsible for writing, reviewing, and editing; Iqra Bashir was responsible for formal analysis; and Shafat Ahmad Khan was responsible for visualisation. All authors read and approved the manuscript.

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Correspondence to Aamir Hussain Dar or Kshirod Kumar Dash.

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Shams, R., Manzoor, S., Shabir, I. et al. Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review. Food Bioprocess Technol 17, 351–383 (2024). https://doi.org/10.1007/s11947-023-03117-x

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