High hydrostatic pressure and pulsed electric fields. An overview

Abstract

The conventional heat treatment ensures food safety but can lead to undesirable changes both in the nutritional and in the sensorial properties of the foods. In order to avoid these unfavourable changes during the heat treatment, in the last decades alternative food technologies are receiving much attention. High Hydrostatic Pressure (HHP) and Pulsed Electric Fields (PEF), as alternative food technologies, are considered to be the best options for expanding the shelf life based on results of quality food parameters. The aim of this review is to present some general aspects about HHP and PEF technologies.