Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non-thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health-related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color, aroma, and flavor, etc.) and nutritional (e.g., fatty acids and free amino acids, bioactive compounds, antioxidant capacity, etc.) properties of beverages. Practical applicationsPulsed electric fields is suitable technological option for pasteurization, able to preserve valued bioactive compounds in beverages. Over the last decade, PEF has attracted a significant interest from various food industries and found numerous applications. However, chemical profile of food matrices has great influence on PEF, hence success of the treatment has to be evaluated and reported for each particular food. Accordingly, this review made systematic overview of the effects of PEF processing on the physicochemistry and nutrition with focus on beverages manufactured from various raw materials. Provided data can be applied for steering future uses of the PEF in processing, as well as directions of the future research with this useful technology.