EFFECT OF PULSED ELECTRIC FIELD PROCESSING ON FLAVOR AND COLOR OF LIQUID FOODS

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dc.contributor.authorOLA LASEKAN
dc.contributor.authorSIEW NG
dc.contributor.authorSHAKIRAH AZEEZ
dc.contributor.authorRAFIAT SHITTU
dc.contributor.authorLI TEOH
dc.contributor.authorSOMAYEH GHOLIVAND
dc.date.accessioned2025-02-08T16:12:51Z
dc.date.available2025-02-08T16:12:51Z
dc.date.issued2016
dc.description.abstractThis review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20–80 kV/cm) to foods placed between two elec- trodes could achieve better flavor preservation and color retention in liquid foods than heat processing. HIPEF processing has been shown to deliver safe and chill- stable fruit juices with fresh-like sensory and nutritional properties. In addition, studies have shown that hurdle application of the different non-thermal treat- ments offers synergistic advantage over separate application of the individual treatment. PEF treatment in combination with other hurdles (such as microfiltra- tion with large pore 1.2 mm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes.
dc.description.sponsorshipFundamental Research Scheme (No. 5524558) at the Universiti Putra Malaysia
dc.identifier.citationLasekan, O., Ng, S., Azeez, S., Shittu, R., Teoh, L., & Gholivand, S. (2017). Effect of pulsed electric field processing on flavor and color of liquid foods. Journal of Food Processing and Preservation, 41(3), e12940.
dc.identifier.issn745-4549
dc.identifier.otherdoi:10.1111/jfpp.12940
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12940
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/4117
dc.language.isoen
dc.publisherWiley-Blackwell
dc.titleEFFECT OF PULSED ELECTRIC FIELD PROCESSING ON FLAVOR AND COLOR OF LIQUID FOODS
dc.typeArticle
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