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

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.