Mechanism, Utilization, Recent Progress, and Future Prospects of Pulse Electric Field Technology in the Food Field

Amidst growing demands for food quality and the limitations of conventional thermal processing, which compromise sensory attributes and nutritional value, the food industry seeks innovative, efficient technologies. Pulsed electric field (PEF) emerges as an efficient, energy-saving, and sustainable non-thermal solution. This review discusses current applications and future prospects of PEF across food processing, including extraction, maceration, drying, sterilization, reaction intensification, ingredient modification, and wine aging. PEF enhances mass transfer and reaction rates by electroporating cell membranes, offering advantages in preserving quality, extending shelf life, improving efficiency, and reducing energy consumption. However, PEF application is still in early stages, with underlying mechanisms requiring further investigation and optimization. The review provides a comprehensive overview of recent advances, highlights challenges and opportunities, and explores future directions, offering a theoretical and technical foundation for expanding PEF utilization in the food industry.