Application of pulsed electric field technology in tomato processing: a bibliometric analysis

This bibliometric analysis is devoted to a systematic examination of the scientific literature published between 1998 and 2024 concerning the application of pulsed electric field (PEF) technology in tomato processing. The study is based on the evaluation of 60 peer-reviewed articles retrieved from the Scopus database, aiming to identify the dynamics of research output, leading countries, prolific authors, key institutions, and prevailing research trends. A notable surge in publications has been observed over the past six years (2018–2024), during which 43.3% of all identified publications were produced. Spain, the United States, and Germany emerged as the most active contributors in this domain. The analysis reveals that PEF-related research predominantly addresses microbial inactivation, enhancement of juice yield, enzyme deactivation, preservation of product quality, and the valorization of tomato processing by-products. The findings underscore the considerable potential of PEF technology as an alternative processing method, offering advantages in terms of environmental sustainability, energy efficiency, and food safety. Future research is anticipated to focus on integrating PEF with omics-based approaches, developing mathematical models, real-time monitoring of processing parameters, and synergistic combinations with other advanced technologies, such as ultrasound, thermal, and high-pressure treatments. Overall, the analysis reaffirms that PEF technology represents a promising and intensively explored direction in both scientific and industrial contexts within the tomato processing sector.