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Food Reviews International Volume 38, 2022 - Issue sup1
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Review

Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

Maral Soltanzadeha Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. IranView further author information
,
Seyed Hadi Peighambardousta Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. IranCorrespondence[email protected]
View further author information
,
Patricia Gullonb Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, SpainORCID Iconhttps://orcid.org/0000-0002-2379-7249View further author information
ORCID Icon,
Javad Hesarib Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, SpainView further author information
,
Beatriz Gullónb Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, SpainORCID Iconhttps://orcid.org/0000-0002-2529-1348View further author information
ORCID Icon,
Kazem Alirezaluc Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, I.R. IranView further author information
&
Jose Lorenzod Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain;e Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, SpainCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-7725-9294View further author information
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Pages 96-117 | Published online: 09 Dec 2020
 
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ABSTRACT

Pulsed electric field (PEF) is a promising technology to obtain high-quality, long-lasting milk and dairy products with fresh-like characters. This technology can inactivate most microorganisms, but also certain dairy enzymes affecting product safety. There are no systematic reports on the different quality and safety features of PEF-processed dairy products. More investigations are necessary to address the safety aspects of the PEF, which could possibly shed more light on the limitations of this technology. Thus, focusing on the impacts of PEF on safety, quality and nutritional value, the current review discusses the principle, scope, merits and limitations of PEF-treated dairy products.

Acknowledgments

Thanks to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). B. Gullón would like to express their gratitude to the Spanish Ministry of Economy and Competitiveness for financial support (Grant reference RYC2018-026177-I).

Additional information

Funding

This work was supported by the CYTED Ciencia y Tecnología para el Desarrollo [119RT0568].

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