Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review

Figures & data

Figure 1. Effect of PEF treatment on the properties of fruit and vegetable juices.

Table 1. Effect of PEF treatment on different characteristics of fruit and vegetable product.

Juice	Processing conditions	Obtained results	Reference
Apple	4 μs, 35 kV/cm and 1200 pps	Minimal variability was observed in pH and no significant changes were detected in acidity, phenolics content and volatile compounds concentration showed statistical significant differences between treatments.	^[Citation31]
Apple	12.5 kV/cm, 76.4 kJ/L, 62 Hz; Flow 27.6 L/h	Polyphenol oxidase and peroxidase activities were largely reduced by HIPEF.	^[Citation32]
Apple	15, 25, and 35 kV/cm, 3 μs, 8.5–65.5 kJ/kg	Maximum polyphenoloxidase deactivation of 48% was achieved when the juices were preheated to 40°C and PEF-treated at 30 kV/cm (100 kJ/kg).	^[Citation33]
Apple	28–40 kV/cm, 25–100 μs	An analysis of the normalized energy densities for all UV/PEF processing conditions indicated a maximized energy efficiency at higher electric field strengths and shorter treatment times.	^[Citation34]
Apple	1–5 kV/cm, n = 30 pulses	Polyphenol contents and antioxidant capacities of the apple juices extracted from PEF-treated apple mash did not significantly differ from the controls.	^[Citation35]
Apple	35 kV/cm, frequency of 1200 PPS	PEF treatment caused a 14.49% reduction in phenolics content, and a significant decrease in volatile compounds in apple juice.	^[Citation31]
Apple	20, 30 and 40 kV/cm; 25, 50 and 100 μs	Highest level of decrease in the enzymatic activity of 71% and 68%, for polyphenoloxidase and peroxidase, respectively by using a combination of preheating to 50°C, and a PEF treatment time of 100 μs at 40 kV/cm, and the kinetic data for the inactivation of both enzymes could be well described using a 1st-order model.	^[Citation36]
Apple	0, 25, 30, and 35 kV/cm for 75 μs with pulse rise time of 2 μs or 0.2 μs	PEF treatment can inactivate the activity of enzymes and keep quality attributes such as vitamin C, total phenols content, antioxidant capacity and color of apple juice.	^[Citation37]
Apple	100 square-wave pulses (1 μs, 15 Hz) at 40 kV/cm	Application of PEF or a combination of UV irradiation and PEF to freshly squeezed apple juice resulted in a similar total microbial reduction compared to the severe heat treatment.	^[Citation38]
Apple	100 μs and 28 kV/cm	Authors did not report any significant color difference (expressed as ΔE) in apple juice treated by PEF.	^[Citation39]
Apple	27–33 kV/cm, 3, 6 or 10 l/h, 200 pulses/s	A significant decrease (33%) in the activity of PPO in freshly squeezed apple juice when heated at 50°C and exposed to PEF at 27 kV/cm for 58.7 μs.	^[Citation40]
Blueberry	0–400 V	During storage of 30 days at 4 °C, Vitamin C decreased by 11.5% and 26.8% after PEF and HTST (high temperature short time) treatments, all treated juices showed to be microbiologically safe, whereas PEF can protect nutritionally related properties and color of blueberry juice samples more efficiently.	^[Citation41]
Carrot	0.25 to 1 kV/cm; 2–40 ms; 1.5 to 576 J/kg	PEF treatment at 1 kV/cm for 2 ms (29 J/kg) increased concentrations of sucrose and β-glucose in 43 and 48%, respectively.	^[Citation42]
Carrot–orange	25, 30, 35, and 40 kV/cm; 30–340 μs	PEF treatment at 25 kV/cm for 280–330 μs extended the half-life of the carrot–orange juice stored at 2°C for 50 days.	^[Citation43]
Carrot and orange (blended)	25 kV/cm and 280 μs, P1; and 25 kV/cm and 330 μs, P2	Reduction in PME activity in addition to the preservation of the sensory characteristics, hydroxymethylfurfural and physicochemical quality similar to the fresh juice.	^[Citation44]
Grape	3 kV/cm; 10 kJ/kg	Extraction of individual anthocyanins was studied showing a selective extraction based on the glucose moieties linked to the anthocyanidins; anthocyanin monoglucosides were better extracted by PEF.	^[Citation45]
Grapefruit	1 kHz, 20 kV/cm for 600 μs	°Brix, pH and acidity showed non-significant effects irrespective of the treatment. But, color values changed significantly after the treatment.	^[Citation46]
Grapefruit	1 kHz; 0, 5, 10, 15, 20 and 25 kV/cm for 600 μs; 80 mL/min	PEF at 25 kV/cm could improve the quality of grapefruit juice. Significant decrease in non-enzymatic browning and viscosity while an increase in cloud value, DPPH, total antioxidant capacity, total phenolics and total carotenoids, while decreases in the activity of micro‐organisms, was also observed with the increase in pulsed electric strength.	^[Citation7]
Grapefruit	20, 30 & 40 kV/cm for 25, 50, 75 and 100 μs	Highest level of inactivation of PME (96.8%) was reported using a combination of preheating to 50°C, and a PEF treatment time of 100 μs at 40 kV/cm.	^[Citation47]
Melon	35 kV/cm for 1709 μs at 193 Hz and 4 μs pulse duration	Melon juice processed by HIPEF and citric acid or cinnamon bark oil exhibited the lower scores in odor, taste, sourness and total acceptance.	^[Citation48]
Opuntia dillenii cactus fruit	56 exponential decay pulses; maximum electric field strength of 3 kV/cm; total specific energy input of 5 kJ/kg fruit mash	Treating fruit mash with a moderate electric field strength increased juice yield and improved juice characteristics. Promisingly, the highest release of isorhamnetin 3-O-rutinoside from fruit’s peel into juice was maximally achieved by PEF.	^[Citation30]
Orange	0–35 kV/cm, 2.2 ms pulse duration time	A combination of PEF treatment at 25 kV/cm and a water bath temperature of 50°C caused 90% inactivation of PME.	^[Citation49]
Orange	40 kV/cm for 97 ms	PEF‐processed juice retained more ascorbic acid, flavor, and color than thermally processed juice.	^[Citation50]
Orange	30 kV/cm for 240 or 480 μs	The average losses of flavor compounds in orange juice processed by 240, 480 μs PEF and heat process were 3.0%, 9.0% and 22.0%, respectively.	^[Citation51]
Orange	35 kV/cm for 59 μs	Packaging material had a considerable effect on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of >16 weeks in glass and polyethylene terephthalate at 4°C.	^[Citation52]
Orange	15, 25 and 35 kV/cm; 100, 400 and 1000 μs; using pulses of 4 μs width at 200 Hz	There were no differences in antioxidant capacity between HIPEF treated and untreated products, whereas heat-treated foods showed lower values of antioxidant capacity.	^[Citation53]
Orange	13.82–25.26 kV/cm, 10.89–51.32 J	Unlike heat treatments, PEF treatments did not cause hydroxyl methyl furfural formation during storage. PEF treatments accomplished ascorbic acid preservation with half-life of 1112 days.	^[Citation54]
Orange	13.82–25.26 kV/cm; 10.89–51.32 J; 1033.9 and 1206.2 μs	The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurization. The PEF treated samples had higher sensory scores than the heat treated samples.	^[Citation55]
Orange	35 kV/cm for 1,000 μs; bipolar 4-μs pulses at 200 Hz	Vitamin C retention was outstandingly higher in juice processed by HIPEF fitting recommended daily intake standards throughout 56 days storage at 4°C.	^[Citation56]
Orange, pomelo and lemon	3 kV/cm and 10 kV/cm	The PEF treatment increased the yield of juice obtained after pressing by 25% for orange, 37% for pomelo, and 59% for lemon. Also, significant increase of polyphenols extraction from PEF treated peels was reported.	^[Citation57]
Peach	0, 17, 20, 23, 27 and 30 kV/cm; 50 mL/min flow rate; 3 ms pulse duration, 500 pps; 131 ms	Suggested that the PEF process can successfully be applied to peach nectar with significant amount of microbial inactivation without a significant adverse effect on physical and chemical properties.	^[Citation58]
Peach	0–5 kV/cm; 10–50 pulses of 3 μs (30–150 μs)	PEF-assisted extraction of bioactive compounds from thinned peach fruits using water as a solvent is an alternative to conventional extraction methods which require dried products, large amounts of organic solvents and long extraction times.	^[Citation59]
Peach, apricot and sour cherry	125, 250 and 400 Hz; 24 kV/cm	Initial mean values of the physical properties did not change significantly with the increasing treatment times for sour cherry juice (64%), apricot nectar (60%), and peach nectar (30%). The increasing treatment time did not significantly exert an adverse impact on any of the sensory scores.	^[Citation60]
Peach, apricot and sour cherry	0, 13, 17, 20, 23, 27, 30 and 34 kV/cm; 0, 62, 94, 123, 163, 198 and 218 μs	Light and scanning electron microscopy observations revealed considerable morphological alterations in fungal conidia such as cytoplasmic coagulation, vacuolations, shrinkage and protoplast leakage.	^[Citation61]
Pomegranate	35 and 38 kV/cm, 281 μs at 55°C, flow rate of 100 L/h	PEF processing didn’t significantly impact total phenolic, anthocyanin, and antioxidant compounds in comparison to those in untreated pomegranate juice. PEF processing had significantly less impact on the color of pomegranate juice than thermal processing.	^[Citation62]
Pomegranate	Bench top (7.2 L/h, 35 kV/cm, 72 µs) and pilot scale (100 L/h, 35 kV/cm, 281 µs)	Physicochemical analysis showed that there were no significant differences in total phenolic and antioxidant compounds, pH, and total soluble solid among untreated and PEF treated pomegranate juice.	^[Citation63]
Pomegranate	0, 17, 23, and 30 kV/cm	Total monomeric anthocyanins, total ascorbic acid content and total antioxidant capacity remained constant during PEF treatment. Sensorial properties (flavor, taste, aftertaste, and total acceptance) were not affected by the PEF treatment.	^[Citation64]
Tomato	100 kV/cm; 2 μs width, 0.5 Hz frequency	Enzyme polygalacturonase was unaffected by PEF, but the activity of PME was reduced by 55%.	^[Citation65]
Tomato	0.5–2.5 kV/cm, 0–4000, pulses, 15 μs pulse width	Carotenoid extraction yield increased up to 56.4%. Lycopene extraction increased from 9.84 mg lycopene/100 g to 14.31 mg/100 g tomato residue for a PEF treatment at 1.0 kV/cm for 7.5 ms. The concentration of extracted total phenolic compounds doubled (56.16 mg gallic acid/kg) with a 2 kV/cm, 700 pulses treatment.	^[Citation66]
Tomato	1 kV/cm using 16 monopolar pulses of 4 μs at a frequency of 0.1 Hz	Combination of moderate-intensity PEF and high-intensity PEF treatments could be used not only to produce tomato juices with high carotenoid content but also, to maintain higher the carotenoid content during storage time.	^[Citation67]
Tomato	0.4 to 2.0 kV/cm and number of pulses from 5 to 30	A 44% increase in total polyphenol content was achieved under 30 pulses at 1.2 kV/cm. The hydrophilic antioxidant capacity was also enhanced by 44% applying 18 pulses at 1.2 kV/cm, and the lipophilic antioxidant capacity was increased by 37% under 5 pulses at 1.2 kV/cm.	^[Citation68]
Tomato	35 kV/cm for 1500 µs, using 4 µs bipolar pulses at 100 Hz	High‐intensity PEF treated juice exhibited higher levels of compounds contributing to tomato aroma than untreated and heat‐treated juices throughout storage.	^[Citation69]
Tomato	35 kV/cm for 1500 μs in bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L	HIPEF treated tomato juice maintained higher lycopene and vitamin C content than the thermally treated juices during the storage time.	^[Citation70]
Tomato	40 kV/cm for 57 μs	PEF processed tomato juice had significantly lower nonenzymatic browning and higher redness than thermally processed or control juice. Sensory evaluations indicated that the flavor of PEF processed juices was preferred to that of thermally processed tomato juices.	^[Citation71]
Watermelon	35 kV/cm for 1727 μs applying 4-μs pulses at 188 Hz in bipolar mode	Use of HIPEF technology could be an alternative to thermal treatments and could contribute to better maintain valuable attributes of watermelon juice.	^[Citation72]
Watermelon	35 kV/cm for 1682 μs at 193 Hz and 4 μs pulse duration	Watermelon juice processed by HIPEF and citric acid or cinnamon bark oil displayed the lower rating in taste, sourness and overall by the panelists.	^[Citation48]
White grape	0.25–1 kV/cm	PEF treatment results in increase of the juice yield from 49–54% to 76–78% at 45 min of pressing.	^[Citation73]
White grape	0.4 kV/cm	PEF treatment accelerated development of grape deformation. Statistical analysis showed no significant effect of PEF treatment on turbidity and content of polyphenols for the constant pressure regime.	^[Citation74]

Table 2. Effect of PEF processing on the physicochemical attributes of fruit and vegetable product.

Juice	Treatment	pH	°Brix	titratable acidity (%)	L*	a*	b*	Chroma	Reference
Apple	Untreated	3.32	13.08	0.47	50.62	0.24	32.36	32.37	^[Citation32]
	Treated	3.45	12.78	0.45	57.53	2.65	31.74	31.85
Apple	Untreated	-	-	-	44.16	−2.75	12.84	-	^[Citation37]
	Treated	-	-	-	51.86	−2.97	16.12	-
Apple	Untreated	3.69	12.8	-	25.40	−0.72	3.99	-	^[Citation38]
	Treated	3.66	12.9	-	27.77	−0.70	3.53	-
Apple	Untreated	3.75	-	-	37.28	9.22	6.72	-	^[Citation76]
	Treated	3.73	-	-	36.70	9.63	6.73	-
Apricot	Untreated	3.21	11.22	1.50	34.10	10.93	35.39	-	^[Citation60]
	Treated	3.18	11.27	1.55	33.84	10.67	34.98	-
Blueberry	Untreated	-	1.57	2.08	42.25	40.05	25.73	-	^[Citation41]
	Treated	-	1.57	2.08	41.33	40.20	25.89	-
Carrot and orange (blended)	Untreated	3.83	9.5	0.568	62.80	-	-	81.01	^[Citation44]
	Treated	3.86	10.2	0.599	63.08	-	-	80.12
Grapefruit	Untreated	2.96	8.9	-	-	-	-	-	^[Citation77]
	Treated	2.96	8.9	-	-	-	-	-
Grapefruit	Untreated	4.51	10.0	0.11	3.88	1.94	2.21	-	^[Citation46]
	Treated	4.54	10.7	0.11	3.89	1.95	2.23	-
Melon	Untreated	6.12	11.7	-	-	-	-	-	^[Citation48]
	Treated	6.09	11.2	-	-	-	-	-
Opuntia dillenii cactus fruit	Untreated	3.67	10.5	-	22.2	3.2	−1.6	3.4	^[Citation30]
	Treated	3.65	10.7	-	22.3	2.9	−1.7	3.3
Orange	Untreated	3.65	10.6	-	-	-	-	-	^[Citation77]
	Treated	3.65	10.6	-	-	-	-	-
Peach	Untreated	3.9	10.0	0.19	41.30	4.94	29.91	-	^[Citation58]
	Treated	3.9	10.0	0.19	40.29	3.93	28.04	-
Peach	Untreated	3.22	10.35	0.18	41.67	4.48	29.87	-	^[Citation60]
	Treated	3.16	10.35	0.19	40.87	4.31	28.82	-
Pomegranate	Untreated	3.85	16.57	-	-	-	-	-	^[Citation63]
	Treated	3.86	16.50	-	-	-	-	-
Pomegranate	Untreated	3.28	14.15	0.17	17.06	30.22	15.99	-	^[Citation65]
	Treated	3.25	14.1	0.19	19.15	35.35	18.92	-
Sour cherry	Untreated	3.18	13.45	0.25	1.80	2.75	0.85	-	^[Citation60]
	Treated	3.19	13.45	0.26	0.91	3.11	0.56	-
Tomato	Untreated	4.24	3.8	-	22.8	-	-	-	^[Citation67]
	Treated	4.41	3.9	-	24.8	-	-	-
Tangerine	Untreated	2.95	10.2	-	-	-	-	-	^[Citation77]
	Treated	3.00	10.2	-	-	-	-	-
Watermelon	Untreated	5.76	10.6	-	-	-	-	-	^[Citation48]
	Treated	5.77	10.7	-	-	-	-	-

Table 3. Effect of PEF processing on the organoleptic characteristics of fruit and vegetable juices.

Juice	Treatment	Appearance	Flavor	Odor	Color	Taste	Texture	Sourness	Overall	Reference
Apricot	Untreated	-	5.73	-	6.26	6.84	-	6.39	6.47	^[Citation60]
	Treated	-	6.11	-	6.61	6.73	-	6.16	6.91
Melon	Untreated	-	-	7.7	7.3	7.9	-	7.1	7.7	^[Citation48]
	Treated	-	-	6.9	7.3	6.9	-	7.1	7.2
Orange	Untreated	6.8	-	-	7.0	7.8	7.3	-	7.4	^[Citation50]
	Treated	6.2	-	-	6.8	5.9	6.0	-	6.1
Orange	Untreated	-	-	8.6	9.0	-	-	-	8.7	^[Citation55]
	Treated	-	-	7.9	8.3	-	-	-	7.5
Peach	Untreated	-	5.75	-	6.60	5.00	-	6.45	5.62	^[Citation60]
	Treated	-	6.32	-	6.37	4.70	-	6.25	5.70
Pomegranate	Untreated	-	-	-	7.8	6.4	-	6.0	7.0	^[Citation65]
	Treated	-	-	-	6.4	6.0	-	4.0	5.8
Sour cherry	Untreated	-	5.31	-	5.84	5.60	-	5.55	6.47	^[Citation60]
	Treated	-	5.75	-	5.98	5.95	-	5.93	6.91
Watermelon	Untreated	-		6.7	8.3	7.2	-	7.1	7.3	^[Citation48]
	Treated	-		6.7	8.1	7.6	-	7.4	7.2

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