Emerging Food Processing Techniques: Applications of High-Pressure Processing and Pulsed Electric Fields in Food Preservation

Abstract

Emerging food processing techniques, focusing on the applications of high-pressure processing (HPP) and pulsed electric fields (PEF) in food preservation. HPP and PEF are non-thermal processing methods that have gained significant attention in recent years due to their ability to extend shelf life, maintain nutritional quality, and improve safety of food products. HPP involves subjecting food to high pressures ranging from 100 to 1000 MPa, while PEF applies short bursts of electrical pulses to food materials. Both techniques disrupt microbial cells, enzymes, and other biological structures, thereby reducing spoilage, pathogens, and enzymatic reactions. the principles, mechanisms, and industrial applications of HPP and PEF in various food categories, including fruits, vegetables, meats, seafood, and beverages. Additionally, we examine the advantages, limitations, and future prospects of these emerging food processing techniques in meeting consumer demands for minimally processed, nutritious, and safe food products.