Pulsed Electric Field Research Articles

A solid-state pulse power sub-nanosecond SiC DSRD-based generator with high-voltage and high repetition frequency for pulse discharge water treatment

Water treatment is one of the most important issues for all walks of life around the world. The unique advantages of the solid-state power electronic pulses in water treatment make it attractive and promising in practical applications. The output voltage, rising time, repetition rate, and peak power of output pulses have a significant impact on the effectiveness of water treatment. Especially in pulse electric field treatment and pulse discharge treatment, the pulse with fast rising time achieves the advantage of generating plasma without corona, which can avoid water heating effect and greatly improve the efficiency of the pulse generator. High repetition rate can significantly reduce the peak power requirement of the pulse in water treatment application, making the equipment smaller and improving the power density. Therefore, the study developed a high-voltage high frequency sub-nanosecond pulse power generator (PPG) system for wastewater treatment. It adopts SiC DSRD (Drift Step Recovery Diode) solid-state switches and realize modular design, which can achieve high performance and can be flexible expanded according to the requirements of water treatment capacity. Finally, an expandable high-voltage PPG for water treatment is built. The output parameters of the PPG include output pulse voltage range from 1 to 5.28 kV, rise time <600 ps (20%–90%), repetition up to 1 MHz. The experiment results of PPG application for pulse discharge water treatment is presented. The results indicate that the proposed generator achieves high-efficiency degradation of 4-Chlorophenol (4-CP), which is one of the most common chlorophenol compounds in wastewater. From experiment, the homemade system can degrade 450 mL waste water containing 500 mg/L 4-CP in 35 min, with a degradation rate of 98%. Thereby, the requirement for electric field intensity decreased. Through the further quantitative analysis, the impact of frequency, voltage, and electrode spacing on the degradation effect of 4-CP is confirmed.

Demulsification of W/O emulsions induced by terahertz pulse electric fields-driven hydrogen bond disruption of water molecules

Demulsifying highly stable W/O emulsions, composed of heavy oil and water, is crucial for simplifying crude oil processing, reducing production costs, and mitigating environmental pollution. In these emulsions, aromatic components in the oil phase stack via π-π interactions, while hydrogen bonds stabilize the water phase. This leads to the creation of a strong oil-water interface through electrostatic attraction, ultimately hindering water droplet coalescence and oil-water separation. In this study, a 1.0 THz pulse electric field is introduced to effectively disrupt the hydrogen bond network among water molecules by inducing hydrogen bond resonance. This disruption contributes to increased water mobility in the oil phase, weakened stability of the oil-water interface film, and facilitates efficient water droplet coalescence in the oil phase. The results show that throughout the demulsification process, the average number of hydrogen bonds per water molecule rapidly decreases from 1.41 to 1.08 within 100 ps. The upper and lower limits of hydrogen bond lifetimes decrease by 8.12 ps and 3.24 ps, respectively. This indicates a significant disruption in the stability of hydrogen bonds between water molecules. Concurrently, the terahertz pulse electric field disrupts the initially stable oil-water interface film of the emulsion system, leading to a noteworthy reduction in the oil-water interface tension from 54.3 to 39.2 mN·m−1. The self-diffusion coefficient of water molecules increases from 1.33 to 2.62 Å2·ps−1, signifying that water molecules are more inclined to penetrate the interfacial region between the two phases. Additionally, the terahertz pulse electric field induces alterations in the arrangement of water molecules, resulting in the rearrangement of electrons in the water phase and disrupting the originally stable electrical double layer structure of the oil-water interface. This study provides novel insights into the development of efficient and environmentally friendly electric demulsification technologies, holding significant potential for widespread industrial applications.

Schwinger correlation of Dirac fields in accelerated frames

We study the Schwinger correlation of Dirac fields in the noninertial frames under the influences of both constant and pulsed electric fields. We use both the entanglement negativity and quantum mutual information between particle and antiparticle as the indicator of the Schwinger correlation observed by the accelerated observers. We find that the Schwinger correlation in the inertial frames is the largest. With the increase of acceleration of the observers, the Schwinger correlation becomes smaller and smaller, but does not vanish in the limit of infinite acceleration. For the given acceleration, the Schwinger correlation is a nonmonotonic function of the electric field intensity, and there is an optimal value of electric field intensity for which the Schwinger correlation is the largest. In the case of pulsed electric fields, the Schwinger correlation is also the nonmonotonic function of pulsed width, which suggests the existence of optimal pulsed width for observing Schwinger correlation.

Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach.

This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0-200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity (aw = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU/g for the untreated samples vs. 5.1 logCFU/g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue.

Regulating Schwann Cell Growth by Nanosecond Pulsed Electric Field for Peripheral Nerve Regeneration In Vitro.

Schwann cells (SCs) are myelinating cells of the peripheral nervous system, playing a crucial role in peripheral nerve regeneration. Nanosecond Pulse Electric Field (nsPEF) is an emerging method applicable in nerve electrical stimulation that has been demonstrated to be effective in stimulating cell proliferation and other biological processes. Aiming to assess whether SCs undergo significant changes under nsPEF and help explore the potential for new peripheral nerve regeneration methods, cultured RSC96 cells were subjected to nsPEF stimulation at 5 kV and 10 kV, followed by continued cultivation for 3-4 days. Subsequently, some relevant factors expressed by SCs were assessed to demonstrate the successful stimulation, including the specific marker protein, neurotrophic factor, transcription factor, and myelination regulator. The representative results showed that nsPEF significantly enhanced the proliferation and migration of SCs and the ability to synthesize relevant factors that contribute positively to the regeneration of peripheral nerves. Simultaneously, lower expression of GFAP indicated the benign prognosis of peripheral nerve injuries. All these outcomes show that nsPEF has great potential as an efficient treatment method for peripheral nerve injuries by stimulating SCs.

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF results in the synthesis and accumulation of nutrients, and plant foods stimulated by PEF produce large amounts of Reactive Oxygen Species (ROS), which activate the metabolite synthesis pathway and eventually synthesize proteins, polyphenols, thioglucosides and carotenoids; ROS accumulate in the cell membrane of microorganisms and cause protein expression. The accumulation of ROS in the cell membrane of microorganisms can cause abnormal protein expression, damage the lipid layer and Deoxyribonucleic Acid (DNA), and eventually lead to microbial inactivation. PEF technology in food processing are multifaceted, enhancing both the nutritional value of food through the augmented presence of health-beneficial compounds and ensuring food safety by effectively inactivating harmful microorganisms. This innovative technology stands at the forefront of food processing solutions, promising to fulfill the growing consumer demand for foods that are not only safe and of high quality but also rich in nutritional value. PEF’s role as a cornerstone technology in the food industry heralds a new era of food processing, where nutrition and safety converge to meet the sophisticated needs of today’s consumers.

Combined hurdle effects of pulsed electric field and ultraviolet-C irradiation on microbial load reduction and composition of hemeproteins from Asian seabass gills

The combined effects of two non-thermal technologies, namely pulsed electric field (PEF) and ultraviolet-C (UV–C) irradiation, on microbial load reduction and composition of crude hemeprotein extract (CHPE) from Asian seabass gills were investigated. PEF at two intensities (15 kV and 17.5 kV) for different times (0, 1, 2.5, 5 and 10 min) was employed to treat CHPE solution. Subsequently freeze-dried PEF treated powders were exposed to UV-C for varying durations (0, 15 and 30 min). Microbial community in gill and selected CHPE powders was also determined using next generation sequencing (NGS). PEF treatment effectively reduced the initial microbial load (8.0 log10 CFU/g) when high PEF intensity (17.5 kV) for longer treatment time (5 min) was employed, leading to microbial load reduction to 5.5 log10 CFU/g. However, prolonged PEF treatment adversely affected CHPE properties, as witnessed by the decreased heme iron content and alterations in protein patterns. Subsequent UV-C irradiation of freeze-dried PEF-treated CHPE powder for 15 min demonstrated a synergistic effect on further reduction of microbial counts to 3.0 log10 CFU/g. NGS analysis showed the dominance of Flavobacteriaceae families in the microbial community composition in gill, untreated CHPE powder and PEF-UV-C treated CHPE powder. Nevertheless, no Vibrio parahaemolyticus and other Vibrio spp. were detected in all samples. The study revealed the potential of combined non-thermal hurdle technologies, under appropriate conditions, in ensuring microbiological safety and maintaining quality of CHPE. CHPE powder could therefore be used for fortification in food products as an iron supplement to alleviate iron-deficient anemia.

Untargeted metabolomic analysis of strawberries exposed to pulsed electric fields and cold plasma before postharvest storage

After being harvested, strawberries experience a decline in nutrients and anthocyanins, which is further exacerbated by their vulnerability to plant pathogen-related decay. As postharvest losses encompass up to 50 % of total production, the development of a physical method complementary to refrigeration to reduce these losses is a goal pursued globally, given a global market of US$19 B per year. In this study, two non-thermal technologies, pulsed electric fields (PEF) and cold plasma (CP), were used to evaluate their effectiveness in maintaining phytochemical integrity in exposed strawberries. A PEF treatment of 1 pulse at 1 kV/cm field strength in 3 L of tap water could significantly alter the volatile and metabolomic composition of the fruit, while simultaneously reducing its firmness during cold storage. However, subjecting the fruit to a CP treatment at 15 % (210 watts) for 1 min did not impact the quality parameters. Furthermore, unlike the PEF treatment, the strawberries retained their firmness during storage and exhibited a consistent volatile and metabolomic profile. Based on these results, CP treatment enhances firmness and maintains the compounds found in strawberries, meanwhile, while PEF treatment might not be ideal for preserving the physicochemical parameters of fruit

The Advancement and Utilization of Marx Electric Field Generator for Protein Extraction and Inducing Structural Alterations

This study introduces an innovative two-range, 12-stage Marx pulse generator employing thyristor switches designed specifically for the electroporation of biological cells. The generator consists of two module capacitors of different capacitances (1 μF and 0.25 μF), which enable the generation of electrical pulses with different durations and amplitudes of up to 25 kV. Safety aspects, including overcurrent and overvoltage protection mechanisms, are implemented in both the software and the hardware. In the experimental section, the tests of the Marx generator with resistive load are described in detail, and the results for the voltage fluctuations, pulse duration, and output characteristics of the generator are presented. The advantages of the design, including the high output voltage, the wide range of repetition rates, and the flexibility of the pulse parameters, are emphasized. Additionally, the research showcases the utilization of the devised generator for industrial purposes. Hence, an investigation into the efficiency of protein extraction from microalgae (Chlorella vulgaris) and the impacts of pulsed electric fields (PEFs) on the structural characteristics of casein micelles (CSMs) was chosen as an illustrative example. The obtained results provide valuable insights into the application of PEF in food processing and biotechnology and underline the potential of the developed generator for sustainable and environmentally friendly practices.

Integrated Time Nanosecond Pulse Irreversible Electroporation (INSPIRE): Assessment of Dose, Temperature, and Voltage on Experimental and Clinical Treatment Outcomes.

This study sought to investigate a novel strategy using temperature-controlled delivery of nanosecond pulsed electric fields as an alternative to the 50-100 microsecond pulses used for irreversible electroporation. INSPIRE treatments were carried out at two temperatures in 3D tumor models using doses between 0.001 s and 0.1 s. The resulting treatment zones were quantified using viability staining and lethal electric field intensities were determined numerically. Computational modeling was then used to determine parameters necessary for INSPIRE treatments to achieve equivalent treatment zones to clinical electroporation treatments and evaluate the potential for these treatments to induce deleterious thermal damage. Lethal thresholds between 1109 and 709 V/cm were found for nominal 0.01 s treatments with pulses between 350 ns and 2000 ns at physiological temperatures. Further increases in dose resulted in significant decreases in lethal thresholds. Given these experimental results, treatment zones comparable to clinical electroporation are possible by increasing the dose and voltage used with nanosecond duration pulses. Temperature-controlled simulations indicate minimal thermal cell death while achieving equivalent treatment volumes to clinical electroporation. Nanosecond electrical pulses can achieve comparable outcomes to traditional electroporation provided sufficient electrical doses or voltages are applied. The use of temperature-controlled delivery may minimize thermal damage during treatment. Intense muscle stimulation and the need for cardiac gating have limited irreversible electroporation. Nanosecond pulses can alleviate these challenges, but traditionally have produced significantly smaller treatment zones. This study suggests that larger ablation volumes may be possible with the INSPIRE approach and that future in vivo studies are warranted.

Electric pulse exposure reduces AAV8 dosage required to transduce HepG2 cells.

We demonstrate that applying electric field pulses to hepatocytes, in vitro, in the presence of enhanced green fluorescent protein (EGFP)-expressing adeno-associated virus (AAV8) vectors reduces the viral dosage required for a given transduction level by more than 50-fold, compared to hepatocytes exposed to AAV8-EGFP vectors without electric field pulse exposure. We conducted 48 experimental observations across 8 exposure conditions in standard well plates. The electric pulse exposures involved single 80-ms pulses with 375 V/cm field intensity. Our study suggests that electric pulse exposure results in enhanced EGFP expression in cells, indicative of increased transduction efficiency. The enhanced transduction observed in our study, if translated successfully to an in vivo setting, would be a promising indication of potential reduction in the required dose of AAV vectors. Understanding the effects of electric field pulses on AAV transduction in vitro is an important preliminary step.

Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters

Pulsed electric fields (PEF) processing of fresh grape, orange and tomato juices by 17.2–24.1 kV/cm electric field strengths, 130.0–1040.5 μs treatment times and 1.43–29.13 J/kg energies with respect to determination of the changes in the physical and bioactive properties, color parameters in addition to inactivation of pectin methyl esterase (PME), polyphenol oxidase (PPO), and lipoxygenase (LOX) enzymes were studied. In general, decrease in pH, increase in conductivity (except for grape juice), total phenolic substance content, and total antioxidant capacity with no significant change (p > 0.05) in total soluble solids were observed by PEF treatment for all juices. Except for hue value for orange juice, no significant changes (p > 0.05) were observed in color values. Inactivation of the enzymes were increased with increased energy, and calculated electrical activation energies for PME, PPO, and LOX enzymes were 8.31, 7.06, and 4.31 kJ/mol, respectively. Industrial relevanceEnzymes in addition microorganisms causing quality degradation is of great concern in fruit juice industry as most of the enzymes are resistant to processing technologies. Increased PEF treatment time provided over 95% inactivation on PME, PPO, and LOX enzymes with no adverse effect on quality properties of grape, orange, and tomato juices revealing a viable alternative to juice processing industry.

A Review of Emerging Technologies for the Extraction of Bioactive Compounds from Berries (Phalsa Berries)

Berries have been gaining in popularity among consumers and producers due to their natural bioactive compounds that have beneficial effects on human health. This review aimed to identify effective techniques for the extraction of bioactive compounds from berries, consolidate the findings of recent studies using various extraction technologies, and provide a global perspective on the research trends in this field. These extraction techniques include pulsed electric field, ultrasound-assisted extraction, pressurized liquid extraction, microwave-assisted extraction, and supercritical CO2 extraction. The solid waste generated during the industrial berry juice production process is assumed to be a less expensive source of raw materials for the natural extraction of bioactive compounds. The main aim of modern techniques is to produce more of the desired compound and find a method to extract bioactive compounds from berries without the use of hazardous solvents. These include flavonoids, phenols, anthocyanins, and antioxidants. Regarding the characterization of the bioactive compounds that are isolated from berries, aspects such as scanning electron microscopy, X-ray powder diffraction, Fourier transform infrared spectroscopy, and nuclear magnetic resonance were reviewed.

Exploring Varied (Green) Extraction Methods to Optimize Galia Melon Peel Antioxidant Potential

Cucumis melo L. (C. melo), commonly known as the melon, is a widely cultivated tropical fruit associated with nutritional benefits and bioactive properties. With global production reaching 40 million tons annually, the fruit processing industry generates significant waste, primarily peels, totaling 8 to 20 million tons yearly. These organic by-products are rich in bioactive compounds such as antioxidants, offering health benefits such as a reduced risk of cancer and cardiovascular diseases, as well as of diabetes and neurogenerative diseases, offering an opportunity for sustainable utilization. C. melo by-products have demonstrated various health benefits, including anti-inflammatory, analgesic, and antioxidant properties, attributed mainly to polyphenols. Recognizing the potential of melon waste, this study systematically explored different extraction methods, including stirring (ST), ultrasound (US), and pulsed electric field (PEF) methods, while considering factors such as extraction time, temperature, and solvent composition. The primary goal was to identify the most effective extraction procedures and optimal conditions for maximizing the yield of total polyphenols and antioxidant capacity (using the FRAP and DPPH methods) from C. melo peel by-products. According to the results, the optimum conditions include ST as the extraction method, an ethanolic solvent with a strength of 50%, a 150 min extraction duration, and an 80 °C extraction temperature. The maximum values of total polyphenols that can be observed are 3.75 mg gallic acid equivalents (GAE)/g of dry weight (dw) and 25.77 μmol ascorbic acid equivalents (AAE)/g dw and 34.44 μmol AAE/g dw from FRAP and DPPH antioxidant assays, respectively. The polyphenols identified were the following: gallic acid, neochlorogenic acid, catechin, chlorogenic acid, epicatechin, and kaempferol. By securing the maximum isolation of bioactive content and antioxidant activity, the research will contribute to sustainable waste management by reducing waste and developing value-added products.

Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications

Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.

Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics.

The rapid growth of the global population has led to an unprecedented demand for dietary protein. Canola seeds, being a widely utilized oil resource, generate substantial meal by-products following oil extraction. Fortunately, canola meals are rich in protein. In this present review, foremost attention is directed towards summarizing the characteristics of canola seed and canola seed protein. Afterwards, points of discussion related to pretreatment include an introduction to pulsed electric field treatment (PEF), microwave treatment (MC), and ultrasound treatment (UL). Then, the extraction method is illustrated, including alkaline extraction, isoelectric precipitation, acid precipitation, micellization (salt extraction), and dry fractionation and tribo-electrostatic separation. Finally, the structural complexity, physicochemical properties, and functional capabilities of rapeseed seeds, as well as the profound impact of various applications of rapeseed proteins, are elaborated. Through a narrative review of recent research findings, this paper aims to enhance a comprehensive understanding of the potential of canola seed protein as a valuable nutritional supplement, highlighting the pivotal role played by various extraction methods. Additionally, it sheds light on the broad spectrum of applications where canola protein demonstrates its versatility and indispensability as a resource.

Effect of droplet angle on droplet coalescence under high-frequency pulsed electric fields: Experiments and molecular dynamics simulations

The droplet angle plays a key role in affecting electro-coalescence behavior of water droplets in oil. This work delves into the impact of the droplet angle on electrostatic coalescence in the high-frequency pulsed electric field by experiments and molecular dynamics simulations. Our findings revealed that a pulsed electric field promotes droplet coalescence before the droplets physically contact each other. Upon contact, notable oscillations ensue, with the electric field forces showing an adverse impact on the coalescence process. Depending on the degree of deformation, the droplet exhibits primary and secondary polarization states. Droplets exhibit a tendency to move apart when the initial droplet angle exceeds 75.93°, due to the same-charge repulsion and insufficient torque. An increase in the center distance ratio of droplets inhibits coalescence, resulting in a negative value in the decreasing rate of the droplet angle. These research findings offer valuable insights into improving the electrostatic demulsification process.

Challenges and Opportunities for Pilot Scaling-Up Extraction of Olive Oil Assisted by Pulsed Electric Fields: Process, Product, and Economic Evaluation

This study aimed to investigate the impact of Pulsed Electric Fields (PEF) technology in the extraction of olive oil on a pilot scale, using the “Galega Vulgar” olive variety as raw material. The extraction assisted by PEF had a malaxation time of 30 min and was compared with the traditional process of 45 min of malaxation. The main quality parameters of olive oil and the PEF’s cost-benefit assessment were performed. The incorporation of PEF in olive oil production reduced the malaxation stage by 33% without compromising the yield or extra-virgin classification. This efficiency leads to a potential 12.3% increase in annual olive oil production, with a 12.3% and 36.8% rise in revenue and gross profit, respectively. For small-scale production, the considerable upfront investment required for PEF equipment may be a challenge in terms of return on investment. In this scenario, opting for a renting scheme is the best economic solution, especially given the seasonal nature of olive oil production. In medium- to large-scale production, the investment in PEF is a sound investment since it is possible to achieve, with an equipment cost of EUR 450,000 and a production output of 5 tons per hour, an annual ROI of 20%.

Electric field dependence of the electron drift velocity in n-type InxGa1-xAs1-yBiy epilayer

The effect of Bi incorporation into InxGa1-xAs lattice on the nanosecond pulsed electric field dependence of the drift velocity of electrons in n-type InxGa1-xAs1-yBiy alloys with various doping densities is investigated at room temperature. The electronic band structure of the alloys is calculated by Finite Element Methods (FEM). The electron temperature is determined from analytical modeling of the power dissipation mechanism. The drift velocity of the electrons (vdrift) does not saturate up to 5.4 kV/cm electric field for the lowest doping density sample. The sample is burned out at a higher electric field due to the impact ionization mechanism. However, the vdrift saturates at a high electric field region in the samples with higher doping densities, and the saturation of electric field values of vdrift depends on the doping density for these samples. The highest electron drift mobility (μdrift) is obtained as 6236 cm2/Vs for the sample with the lowest electron density. The heating of the only electrons through the applied electric field is not enough to initiate inter-valley transfer because of scatterings during transport. Hence, the electric field dependence on electron transport occurs only in the central valley. The effect of the scatterings on the electron transport is identified by considering ionized impurity and phonon scatterings.

Advanced Technologies in Food Processing—Development Perspective

Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.