Effects of pulsed electric fields on bioactive compounds in foods: a review

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2009
Author
Soliva-Fortuny, Robert
Balasa, Ana
Knorr, Dietrich
Martín Belloso, Olga
Suggested citation
Soliva-Fortuny, Robert; Balasa, Ana; Knorr, Dietrich; Martín Belloso, Olga; . (2009) . Effects of pulsed electric fields on bioactive compounds in foods: a review. Trends in Food Science and Technology, 2009, vol. 20, núm. 11-12, p. 544-556. https://doi.org/10.1016/j.tifs.2009.07.003.
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Abstract
Pulsed electric fields have the potential to be used as alternative to other conventional techniques of food production. In the last few years, several studies have demonstrated the ability of intense treatments to obtain safe and shelf-stable liquid foods. On the other hand, novel applications such as improvement of mass transfer processes or generation of bioactive compounds by using moderate field strengths are under current development. However, the effects of pulsed electric field treatments on minor constituents of foods, namely on bioactive compounds, have not been always considered. This review aims at updating the state of the art regarding the impact of pulsed electric field processing conditions on the stability of bioactive compounds in food systems.
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http://hdl.handle.net/10459.1/57838
DOI
https://doi.org/10.1016/j.tifs.2009.07.003
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Trends in Food Science and Technology, 2009, vol. 20, núm. 11-12, p. 544-556
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