Abstract
Pulsed Electric Fields (PEF), an emerging food processing technology, involves the application of short (micro or milliseconds) electric pulses of high voltage across plant tissues placed between two conducting electrodes. While PEF has received much attention in the context of preservation of liquid foods, this technology, particularly when applied at low electric field strengths (<2 kV/cm), has promising potentials in modifying specific characteristics of plant tissues. This is because PEF technology is capable of inducing plant tissues a cell electroporation effect to increase cell membrane permeability that can favour desirable texture/structure modifications, mass transfer processes, and cell electrostimulation effect to stress living plant tissues. This article discusses how PEF causes structure and biochemical modifications and how these changes can benefit the food industry, in terms of processing and food quality improvement. How PEF treatment of plant-based foods during production can improve bioprotective capacity and health-related properties is also discussed.