Abstract
Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in the food industry. PEF technology is a valuable tool to improve functionality, extractability, and recovery of nutritionally valuable compounds as well as bioavailability of micronutrients and components in a diverse variety of foods. Moreover, some studies have shown the potential of PEF treatments to reduce the formation of food processing contaminants, pesticides, and toxins. This opens the doors to new PEF applications in the food industry. Recently, scientists explored the possibility of removing harmful chemical, such as pesticides and toxins, from food commodity by PEF treatment. This chapter will focus on the impact of PEF on pesticides and toxins.
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