Recent advances in the action of pulsed electric fields on enzymes and food component proteins

Pulsed electric fields (PEF) possess high potential and a promising future in food processing to pasteurize pumpable foods and reduce enzymatic activity. Compared with conventional thermal pasteurization methods, foods were less affected initially after PEF processing and were maintained in higher quality throughout storage period. Currently, this technology is progressing from laboratory and a pilot plant scale levels to commercial scale. In the last few years, the increasing number of studies demonstrated that PEF processing is effective in inactivating most endogenous enzymes in foods. PEF processing is also successfully applied to pasteurize protein-based foods. Although PEF processing caused milder alteration to quality of protein-based foods compared with thermal pasteurization, many studies have looked at the changes in stability and function of food proteins after PEF processing. The change in structures and functions of proteins (enzymes and food component proteins) in PEF processing is receiving considerable attention. The aim of this review is to update the state of the art regarding the associated molecular mechanisms underlying the action of PEF on protein from primary to quaternary structures and from unfolding to aggregation. This knowledge would allow industry and consumers to better understand and evaluate the potential of PEF technology as an alternative or complement to traditional methods of food preservation.