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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...

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Main Authors: Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Format: Article
Language:English
Published: Wiley-Blackwell Publishing 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf
http://psasir.upm.edu.my/id/eprint/61592/
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12940
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spelling my.upm.eprints.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
author Olusegun, Lasekan
Ng, Siew
Azeez, Shakirah
Shittu, Rafiat Morolayo
Teoh, Li
Gholivand, Somayeh
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
author_facet Olusegun, Lasekan
Ng, Siew
Azeez, Shakirah
Shittu, Rafiat Morolayo
Teoh, Li
Gholivand, Somayeh
author_sort Olusegun, Lasekan
title 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_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_sort effect of pulsed electric field processing on flavor and color of liquid foods
publisher Wiley-Blackwell Publishing
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf
http://psasir.upm.edu.my/id/eprint/61592/
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12940
_version_ 1734301588965556224
score 13.211869

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