Abstract
Pasteurisation of fruit juices is normally carried out by thermal means. Heat treatment is an efficient technology for pasteurisation, but may also cause impairment of nutritive and sensory attributes. High-voltage pulsed electric field (PEF) treatment is a promising non-thermal processing method for pasteurisation of liquid foods. Sensory quality of fruit juices is important for consumers. PEF lends itself to be employed as an alternative to produce fruit juices of high quality and safe for consumption, and yet its practical application has been really limited. This paper reviews research carried out recently about the potential use of PEF to different fruit juices, aimed at employing the technology at industrial scale in order to search for wider commercialisation.
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