What are the advantages and challenges of using pulsed electric fields (PEF) for food preservation?

1 What is PEF?

PEF is a non-thermal technique that uses short, high-voltage pulses of electricity to create pores in the cell membranes of microorganisms, enzymes, and plant or animal tissues. The pores cause irreversible damage to the cells, leading to their inactivation or death. PEF can be applied to liquid, semi-solid, or solid foods, depending on the pulse duration, intensity, and frequency.

2 What are the advantages of PEF?

PEF has several advantages over conventional methods of food preservation. First, it can reduce or eliminate the need for thermal processing, which can degrade the nutritional and sensory quality of food. Second, it can enhance the extraction of valuable compounds from food materials, such as antioxidants, pigments, or flavors. Third, it can improve the texture, color, and functionality of some food products, such as cheese, meat, or fruits. Fourth, it can save energy, water, and time, as PEF requires less heating, cooling, and processing steps.

3 What are the challenges of PEF?

Despite its potential benefits, PEF also faces some challenges for its widespread adoption in the food industry. One of the main challenges is the high initial cost of the equipment and maintenance, as PEF requires sophisticated generators, electrodes, and control systems. Another challenge is the lack of standardization and regulation for PEF parameters, such as pulse shape, strength, and duration. A third challenge is the limited knowledge and awareness of PEF among consumers, regulators, and food manufacturers, which may affect the acceptance and demand for PEF-treated products.

4 How to use PEF in food manufacturing?

PEF can be used as a standalone or a combined method for food preservation, depending on the type and quality of the food product and the desired outcome. For example, PEF can be used alone to pasteurize juices, milk, or soups, or to extend the shelf life of fresh-cut fruits and vegetables. Alternatively, PEF can be combined with other methods, such as mild heat, pressure, or antimicrobials, to achieve a synergistic effect and enhance the safety and quality of food. PEF can also be used as a pre-treatment to facilitate other processes, such as drying, freezing, or fermenting.

5 What are the best practices for PEF?

To ensure the optimal performance and safety of PEF, some best practices need to be followed by food manufacturers. First, the food product should be homogeneous, free of air bubbles, and have a low electrical conductivity to avoid arcing and sparking. Second, the PEF equipment should be properly designed, installed, and calibrated to deliver the desired pulse characteristics and avoid overheating or breakdowns. Third, the PEF process should be monitored and validated to ensure the effective inactivation of microorganisms and enzymes and the preservation of food quality. Fourth, the PEF-treated product should be packaged and stored appropriately to prevent recontamination or spoilage.

6 Here’s what else to consider

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