Pulsed electric field effects on plant matrices: A comprehensive review of structural and textural responses

The growing consumer demand for high-quality, safe, and nutritious food products has driven the food industry to explore innovative processing technologies. Rapid lifestyle changes and an increased preference for fresh, minimally processed foods challenge traditional preservation methods, which often struggle to meet efficiency and quality expectations. In response, novel, cost-effective, and environmentally sustainable techniques have emerged, focusing on maintaining sensory attributes, nutritional value, and food safety. Among these, Pulsed Electric Fields (PEF) technology shows promising applications in food processing and functional food production. This review aims to provide a comprehensive overview of PEF applications in various plant materials, emphasizing its effects on cellular structures, mechanisms, overall product quality and relevance for industrial processing applications. Relevant changes discussed include structural modifications including cell size and shape, elongation index, cell wall integrity, and cell viability, along with textural properties such as hardness and firmness. Other key parameters include cell disintegration index, mass transfer, ion leakage, and uptake. Additionally, modifications in starch and pectin components have been described. The review further discusses the implications of these structural changes for industrial processing efficiency, particularly in relation to mass transfer, texture, and energy-efficient operations, and considers the impact of other emerging non-thermal technologies alongside PEF. • PEF alters plant tissue structure, texture, and macromolecular components. • Key responses include changes in pectin, starch, ion leakage, and CDI. • Microstructural evidence explains how plant matrices differ in PEF behaviour. • PEF shows potential for improving processing steps.