Pulsed electric field: A potential alternative towards a sustainable food processing

Rai Naveed Arshad, Zulkurnain Abdul-Malek, Ume Roobab, Muhammad Abdullah Munir, Amirreza Naderipour, Muhammad Imran Qureshi, Alaa El-Din Bekhit, Zhi Wei Liu, Rana Muhammad Aadil

Research output: Contribution to journalReview articlepeer-review

20 Citations (Scopus)


Background: Sustainable food supply is a primary concern for food industries, governments, and international agencies worldwide. Food industries are under continuous pressure to develop processing technologies that simultaneously preserve the nutritional value of foods, improve the bio-accessibility of nutrients, environment friendly and meet consumers' demands of sensory attributes. Furthermore, increasing population and inadequate cultivable land also demand transformations in the existing food processing techniques. Therefore, minimizing food wastages, sustainable developments in preservation, nutrient security, and food safety are essential elements for future requirements. Scope and approach: This study refers to the roles of the pulsed electric field (PEF) in sustainable food processing systems. It also discusses the effects of this emerging technology on achieving the critical industrial goals of enhanced food quality, decreased water usage, reduced emissions, increased energy efficiency, and the ability to utilize by-products from waste food. The current study also emphasizes the need to understand factors that may limit this emerging technology's industrial uptake. Key findings and conclusions: A combined multi-dimensional methodology through the entire food supply is essential to meet the worldwide food processing challenges. A limited worldwide food resource must have a balanced methodology for raw material, water, energy, and nutrient content. PEF technology fulfils significant needs for sustainable food processing as requires fewer resources to produce quantities of existing foods that are nutritionally suitable for advancing health and wellbeing, long shelf lives, and transportable.

Original languageEnglish
Pages (from-to)43-54
Number of pages12
JournalTrends in Food Science and Technology
Publication statusPublished - 31 May 2021
Externally publishedYes

Bibliographical note

Funding Information:
This research was supported by the Ministry of Higher Education (MOHE) Malaysia and Universiti Teknologi Malaysia (UTM) with grant Vot. Number: 13H14 . Dr Zhi-Wei Liu is grateful to receive the funding from the Natural Science Foundation of Hunan Province ( 2019JJ50266 ).

Publisher Copyright:
© 2021 Elsevier Ltd


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