Pulsed electric field: A novel technique for sustainability in fruit and vegetable processing

Pulsed Electric Field (PEF) is a new method that can permeabilize cells found in fruit and vegetable tissues without significantly raising the product's temperature or causing the tissue to deteriorate too significantly. The basics of this innovative technology and its primary uses in the preparation of fruits and vegetables are outlined in this overview. Pulsed Electric Field has been suggested to improve or support several processing procedures, including dehydration, freezing, fruit and vegetable waste and by-product revalorization, and solid-liquid extraction. Pulsed Electric Field technology has several uses in fruit and vegetable processing, including improving fruit and vegetable safety by successfully inactivating dangerous microbes and increasing the nutritional content of fruit and vegetable by adding more health-promoting substances. This cutting-edge technology is at the forefront of fruit and vegetable processing solutions and promises to meet the rising demand from consumers for meals that are high-quality, safe, and nutrient-dense. The impact of this new technology on accomplishing the important industrial objectives of improved fruit and vegetable quality, lower water consumption, lower emissions, more energy efficiency, and the utilization of waste fruit and vegetable by-products is also covered. The necessity of comprehending the elements that can restrict the industrial adoption of this new technology is also emphasized by the current study.