Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods

Although representing an excellent way of decontaminating foods, thermal processes have been shown to cause some deleterious effects on quality-related compounds. In turn, in plant-based foods some of these compounds also exhibit health-promoting biological functions. Non-thermal processing technologies, such as pulsed electric fields (PEF) have been developed during the last decades as an alternative to thermal pasteurization of liquid foods. This review summarizes the main results achieved within the framework of the EU FP6 integrated project ‘NovelQ’ regarding the effects of PEF on the main compounds affecting quality- and health-related properties. The reported results show that PEF can be used to pasteurize fruit juices with a significantly higher amount of aroma compounds and health-related phytochemicals. However, the residual amounts of certain enzymes in the treated juices appear to greatly affect the stability of these compounds along storage. ► Recent results regarding the effects of PEF treatments on quality- and health-related compounds are discussed. ► PEF yields fruit juices with higher retention of aroma and health-related constituents. ► PEF effects vary upon quality-related enzymes, which is critical for the stability of key compounds along storage.