Pulsed Electric Field Research Articles

Mechanism Analysis of Bubble Discharge Within Silicone Gels Under Pulsed Electric Field

Silicone gel, used in the packaging of high-voltage, high-power semiconductor devices, generates bubbles during the packaging process, which accelerates the degradation of its insulation properties. This paper establishes a testing platform for electrical treeing in silicone gel under pulsed electric fields, investigating the effect of pulse voltage amplitude on bubble development and studying the initiation and growth of electrical treeing in a silicone gel with different pulse edge times. The relationship between bubbles and electrical treeing in silicone gel materials is discussed. A two-dimensional plasma simulation model for bubble discharge in silicone gel under pulsed electric fields is developed, analyzing the internal electric field distortion caused by the response times of different ions and electrons. Additionally, the discharge current and its effects on silicone gel under pulsed electric fields are examined. By studying the influence of different pulse edge times, repetition frequencies, and temperatures on discharge current magnitude and ozone generation rates, the impact of electrical breakdown and chemical corrosion on the degradation of organic silicone gel under various operating conditions is analyzed. This study explores the macroscopic and microscopic mechanisms of dielectric performance degradation in organic silicone gel under pulsed electric fields, providing a basis for research on high-performance packaging materials and the development of high-voltage, high-power semiconductor devices.

Extraction of antioxidant and antibacterial agents from avocado (Persea americana) seed using Pulsed Electric Field method

The abundance of avocado seeds causes environmental problems. Therefore, avocado seeds, which are high in bioactive compounds, have been utilized. Several extraction methods have been explored to maximize this utilization. However, conventional extraction methods present major challenges due to disadvantages such as requiring high temperatures, high energy consumption, long extraction times, and producing solvent waste. To that purpose, the Pulse electric field (PEF) extraction method was developed, which is highly efficient, has a short extraction process, is environmentally friendly, and does not produce solvent waste. This study observed the effect of electric field strength (2.5–7.5 kV/cm) and pulse frequency (100–250 Hz) until an optimum point on the properties of avocado seed extract (Avs) as an antioxidant and antibacterial agent. The results show that increasing the electric field strength and pulse frequency boosts the extraction yield and total phenolic content (TPC). This is highly supported by SEM images, which show more pores, cavities, and disrupted membrane cells as the electric field strength and pulse frequency increased. GC-MS and FTIR analysis also showed that the extract contains bioactive compounds such as polyphenols, fatty acids, and other compounds with the representing peaks OH, C−H stretch, CC, −C−H stretch, C−O stretch, and in-plan deformation vibration CH indicating as antioxidant and antibacterial agents. The extract obtained at 7.5 kV/cm with a pulse frequency of 250 Hz shows the best performance of bioactive potential indicated by antioxidant activity, IC50, and surface area of the inhibition zone against E. coli and S. aureus, which are 95.56 %, 90 µg/mL, 396 mm2, and 785 mm2, respectively. The inhibitory zones of the two microbials were relatively stable until the seventh day of observation. This research showed that the EF extraction method serves as an eco-extraction technology of natural bioactive compounds, which has high potential application as an antioxidant and antibacterial agent.

Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments

This study evaluated hyperbaric inactivation (HI) at 150, 200 and 250 MPa, up to 24 h (at ambient temperatures,18–23 °C) to inactivate Alicyclobacillus acidoterrestris (ACB) spores in apple juice. The effects of pre-treatments on spores by thermal pasteurization (90 °C, 30 s), high pressure processing (600 MPa, 3 min, HPP), pulsed electric field (30 kV, 80 μs, 1400 Hz, PEF), and ultrasound (67 W, 20 kHz, 5 min, US) prior to HI was evaluated. The results were fitted to non-linear inactivation kinetic models, including Biphasic, Log-logistic, and Weibull. Without a previous pre-treatment, ACB spores were reduced ≈4.56 log units by HI after 24 h, regardless of the pressure level (initial load around 6 log CFU/mL). The pre-treatments did not affect ACB spores during HI (≈4–5 log units' inactivation after 24 h under pressure), except for PEF that resulted in a lower inactivation (≈3.5 log units after 24 h under pressure). Phase contrast microscopy revealed that the spores were unable to form a vegetative cell during HI. HI at 5 °C resulted in a lower inactivation level, with 3.86, 2.54 and 1.77 log units of inactivation, respectively, at 150, 200 and 250 MPa after 96 h. Industrial relevanceThe results of this work point to the possibility of using HI, before or after conventional thermal pasteurization and other nonthermal technologies (HPP, PEF, and US) to process apple juice, to inactivate ACB spores at room temperature and also under refrigeration. This methodology should be further studied in the context of ACB spores' high thermal stability and its industrial relevance.

Pulsed Electric Field Pretreatment Enhances the Enzyme Hydrolysis of Baker’s Yeast

Baker’s yeast is a key starting material for producing extracts with diverse compositions and applications. This study investigates the effect of pulsed electric field (PEF) pretreatment, which induces irreversible electropermeabilization, on the enzymatic hydrolysis of yeast. Cell suspensions were exposed to monopolar rectangular pulses in a continuous flow system followed by 4 h of incubation with Alcalase at concentrations of 0.2% and 0.5%. PEF pretreatment significantly improved enzymatic hydrolysis, with maximum intracellular content recovery under electrical conditions resulting in outlet temperatures of 56–58 °C. The released protein reached 163.7 ± 13 mg per gram of dry cell weight (DCW). SDS-PAGE analysis showed that the extracts predominantly contained peptides with molecular masses below 4.7 kDa. The phenolic content was comparable to that of cell lysates obtained after mechanical disruption. The free α-amino nitrogen content and total antioxidant activity reached 218.2 ± 26 mg/gDCW and 53.4 ± 4.6 mg TE/gDCW, respectively, representing 3.2-fold and 2.65-fold increases compared to cell lysates. The hydrolysates from PEF-pretreated cells demonstrated a positive effect on the proliferation of the human keratinocyte cell line HaCat. The obtained data lead to the conclusion that PEF pretreatment is a promising approach to enhance the production of yeast hydrolysates with various applications.

Enhancing Scalability and Consistency in Pulsed Electric Field Processing of Microalgae: Integrating Single-Cell Suspension Rheology and Multiphysics Simulation

Emerging extraction technologies such as microsecond pulsed electric field (μsPEF) offer an energy-efficient and gentle method for downstream processing of single cells. However, attaining consistent processing outcomes in continuous PEF systems across different scales is challenging due to variations in cell residence times caused by cell concentration and flow-dependent rheological behavior. This study employed COMSOL Multiphysics® simulations to model rheological changes in high-density heterotrophically grown Auxenochlorella protothecoides microalgae suspensions. The model was designed to precisely estimate residence times for consistent μsPEF treatment and increased processing capacity at high flow rates and cell concentrations. Implementing the simulated residence times into experimental validations achieved consistent treatment outcomes, resulting in 86 ± 4% of cells being permeabilized and increased processing capacity from 21 to 300 mL min-1. Higher cell concentrations led to increased energy input and decreased protein extraction yields, indicating complex underlying permeabilization and diffusion processes during and after treatment. This work advances scalable and consistent μsPEF technology for single-cell downstream processing by applying cell suspension rheology and residence time simulations.

Enhancement of extraction efficiency and functional properties of chickpea protein isolate using pulsed electric field combined with ultrasound treatment

Chickpea protein isolate (CPI) is a promising dietary protein with the advantages of low allergenicity, easy digestion and balanced composition of essential amino acids. However, due to the thick skin of chickpeas, the extraction of CPI is challenging, resulting in lower efficiency of the alkaline extraction-isoelectric precipitation (AE-IEP) method. Therefore, the present study investigated the effect of pulsed electric field combined with ultrasound (PEF-US) treatment on the extraction efficiency of CPI and the functional properties was characterized. Parameter optimization was carried out using response surface methodology (RSM), with the following optimized conditions: pulse duration of 87 s, electric field intensity of 0.9 kV/cm, ultrasonic time of 15 min, and ultrasonic power of 325 W. Under the optimized conditions, the yield of CPI after combined (PEF-US) treatment was 13.52 ± 0.13 %, which was a 47.28 % improvement over the AE-IEP method. This yield was better than that obtained with either individual PEF or US treatment. Additionally, the functional properties (solubility, emulsification, and foaming) of CPI were significantly enhanced compared to AE-IEP. However, the stability of emulsification and foaming did not show significant differences among the four methods. The PEF-US method efficiently extracts CPI with excellent functional properties, enabling the production of proteins as desired functional additives in the food industry.

Supercritical fluid extraction prior pulsed electric fields to improve high-added-value compounds recovery from salmon side streams: Evaluation of protein, bioactive peptides and minerals

A sequential extraction process combining supercritical fluid extraction (SFE: 25.0 MPa, 75 min, 50.0 °C, and 10.0 mL/min flow) with pulsed electric fields (PEF: 3.0 kV/cm, 300 kJ/kg for head/backbones, 124.8 kJ/kg for viscera) or conventional extraction (CE: 60 min, 300 rpm) was optimized to enhance the recovery of high-added-value compounds, including proteins, bioactive peptides, minerals, heavy metals, and total antioxidant capacity (TAC) from salmon side streams. Protein levels increased notably with PEF, particularly in viscera liquid extracts, reaching 15.5 g/100 g. Bioactive peptides displayed anti-inflammatory, immunomodulatory, anticancer, hypolipidemic, and antithrombotic potential. Viscera liquid extracts showed high TAC (402.8 and 3263.6 μM). ICP-MS analysis revealed PEF treatment helps solid matrices retaining more minerals and heavy metals. Principal component analysis (PCA) on proteins, peptides, minerals, and heavy metals elucidated PEF's impact, identifying two main components affecting the salmon matrix and extract composition.

Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings

The increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fresh-cut potatoes while preserving their organoleptic qualities remains a significant challenge. This review examines the effectiveness of emerging non-thermal technologies, such as osmotic dehydration (OD), high-pressure processing (HPP), pulsed electric field (PEF), and ohmic heating (OH), in processing fresh-cut potatoes. Among these, HPP and PEF have shown particular promise in extending shelf life and preserving sensory attributes, while OD and OH present advantages in maintaining nutritional quality. However, challenges such as high energy consumption, equipment costs, and industrial scalability limit their broader application. The use of natural preservatives and edible coatings is also explored as a means to enhance product quality and address the demand for clean-label foods. Further research is needed to optimize these technologies for large-scale production, reduce energy usage, and explore combined approaches for improved shelf life extension. This comprehensive review provides a critical analysis of the operational parameters of these technologies and their impact on the quality and shelf life of fresh-cut potatoes, identifying current research gaps and proposing directions for future studies.

Effects of Pulsed Electric Fields on the Elimination of Fusarium oxysporum in Greenhouse Soil

In greenhouses, high humidity, low light, and inadequate ventilation conditions, along with continuous and high-density planting, promote the proliferation of soilborne pathogens. Among these pathogens, Fusarium oxysporum Schltdl (F. oxysporum) is a notably challenging one, causing root rot of tomato plants in greenhouse cultivation. To address this issue, this study applied a pulsed electric field (PEF) to target the elimination of F. oxysporum in suspension and soil media. Initially, PEF parameters were systematically explored in suspensions to determine the effective ranges for the elimination of F. oxysporum. The results revealed that the effective ranges for achieving the desired microbial reduction were an electric field strength (EFS) between 5–15 kV·cm−1, a pulse number within the range of 100–500, and a pulse width of 10–20 µs. Subsequently, the impact of soil moisture content, soil bulk density, and soil type on soil dielectric breakdown field strength was analyzed within the range from previous results. Based on these findings, the soil experiments were conducted with parameters designed to prevent dielectric breakdown. Specifically, for sampling soil with a moisture content of 16.2% and a bulk density of 1.31 g·cm−3, the maximum effective application of electric field strength was 9.5 kV·cm−1, accompanied by 1000 pulses and a pulse width of 20 µs. Finally, building on these results, soil samples were sterilized within a parameter range that spanned an electric field strength of 5–9.5 kV·cm−1, a pulse number between 100–500, and a pulse width of 10–20 µs. Response surface methodology (RSM) analysis further identified the optimal parameter combination: an electric field strength of 8.2 kV·cm−1, 306 pulses, and a pulse width of 15 µs, resulting in an average lethal rate of 76.16% for F. oxysporum sterilization in soil. These findings suggest the potential use of PEF against F. oxysporum and other pathogens in greenhouse soils, and provide theoretical foundations for further experiments, thereby contributing to the sustainable advancement of greenhouse agriculture.

Characteristics of Aliphitic and Aromatic Ion-Exchange Membranes after Electrodialysis Tartrate Stabilization of Wine Materials

Color indication of anthocyanins, FTIR spectroscopy, measurement of surface contact angle values, determination of specific electrical conductivity, as well as voltammetry and parallel measurement of pH of desalted solutions were used to analyze the fouling characteristics of aliphatic (CJMA-3, CJMC-3) and aromatic (AMX-Sb, CMX-Sb) ion-exchange membranes used in electrodialysis tartrate stabilization of wine material. It has been shown that polyphenols form complexes with metal ions on the surface and in the subsurface layers of cation-exchange membranes, which do not interfere with the transfer of cations. Foulants affect the magnitude of limiting currents and enhance water splitting at the surface of all studied membranes, and also reduce the electrical conductivity of anion-exchange membranes. The use of a pulsed electric field instead of a continuous direct electric current, traditional for electrodialysis, weakens the negative impact of foulants on membranes’ electrical conductivity. These data can be useful for selecting membranes and current modes when carrying out electrodialysis tartrate stabilization of wine materials.

Breakdown mechanism and application of high frequency pulsed electric field-demulsifier combination on water-in-oil emulsion

High-frequency pulse electric dehydration technology gradually replaced AC (alternating current) and DC (direct current) dehydration because of its technical advantages such as low energy consumption and no electric field collapse. In this paper, a high frequency pulsed electric field-demulsifier combined dehydration technology was proposed. The dehydration performance of high frequency pulsed electric field and the demulsification of high frequency pulsed electric field-demulsifier combined action were analyzed. The effects of pulse amplitude, pulse width ratio, pulse frequency and dehydration time on the dehydration rate of simulated emulsion under high frequency pulsed electric field were discussed, and the optimal electric dehydration parameters were selected. The results show that for the simulated FY crude oil emulsion with a water content of 25 %, the optimal dehydration conditions are pulse amplitude of 1320 V, frequency of 3.86 kHz, pulse width ratio of 75 %, demulsifier AR919 concentration of 60 mg/L, dehydration temperature of 55 °C, and dehydration time of 10 min. Through the study of microscopic water droplet breakdown, the breakdown mechanism of pulsed electric field was revealed: Accumulation by electrophoresis, Dipole coalescence, Accumulation by oscillating. The demulsifier reduced the optimal pulse frequency and pulse width ratio of the pulsed electric field to the demulsification and dehydration of the emulsion, but had no effect on the optimal pulse amplitude. At the same time, the advantages of high frequency pulse electric demulsification in saving energy were calculated. The results show that the dehydration performance of high frequency pulse electric field is much higher than that of AC and DC electric field, and the energy consumption is saved by more than 90 %. The field application also achieved good results.

Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields

The demand for protein is increasing as the global population continues to grow. The plant protein has been favored and plant-based food has become a research hotspot for healthy diet, environmental protection, animal ethics and other issues. Adzuki bean protein (ABP) is a quality source with complete amino acids, abundant essential amino acids and beanless flavour. ABP is rich in glutamine and lysine which are good substrates for transaminase (TGase) induced gelation. The pulsed electric field (PEF), alternating current EF (ACEF), direct current EF (DCEF) were applied to pretreat ABP aiming at improving the efficacy of TGase induced crosslinking. The results showed that the TGase decreased the free amino amount significantly and increased the molecular weight of ABP. The EF pretreatments significantly influenced the secondary and tertiary structures of ABP with a decrease in β-sheets, increase in random coils, β-turns, and α-helices, also decrease in fluorescence intensity with blueshift. The content of disulfide bond increased with the decrease of free sulfhydryl groups. The ionic bonds decreased and hydrophobic actions surpassed significantly hydrogen bonds. The hydrophobicity increased. The electric field intensity corresponded to variation of microstructure, texture and rheological behaviour of the ABP gel according to the type of the EF.

Pulsed electric field combined with preheating to preserve mildly extracted pea protein

Innovative extraction methods involving dry fractionation and aqueous phase separation have been recently developed to obtain plant-based protein ingredients with high texturing functionality. Such a process was applied to yellow peas, and the microbial quality of the extract was assessed. Pseudomonas trivalis and Erwinia gerundensis were identified as critical microbial contaminants due to their high growth capacities (at 10 °C). As a preservation strategy, pulsed electric field (PEF) treatment (24 kV/cm, 50 Hz, 126 μs) was employed, combined with different product inlet temperatures (25–45 °C). Ohmic heating (ΔT = 20 °C) was measured. At 25–30 °C, the microbial reduction reached 3 logs, attributed solely to electrical effects. At 40 °C, the reduction exceeded 4 logs, where thermal effects dominated. Further increase to 45 °C resulted in thermal modification of pea proteins, potentially compromising its gelling capacity.Additionally, the growth of PEF-treated contaminants at 5 and 10 °C were monitored, revealing rapid cell adaptation and proliferation. Finally, the extracts native microbiota showed an extension of the lag phase (4 days at 5 °C) after PEF treatment, accompanied by a pH stability of 10 days. The findings indicate improved microbial stability of the pea extract following PEF treatment.

Protein-polysaccharide complexes and conjugates: Structural modifications and interactions under diverse treatments

Proteins and polysaccharides are two essential biopolymers, each with unique functional properties. Proteins are known for their foaming, emulsifying, and gelling abilities but often face stability and solubility challenges, making them sensitive to environmental factors like light, temperature, and pH. In contrast, polysaccharides are known for their solubility and strong mechanical properties. When combined, these biopolymers demonstrate enhanced functional characteristics, a phenomenon known as synergy, which opens up various opportunities in the nutraceutical, pharmaceutical, and food industries. This review explores the interactions between proteins and polysaccharides through both covalent and non-covalent bonds. It examines how these biopolymers respond to external conditions such as temperature, pH, humidity, pressure, and salt concentration. Additionally, it briefly addresses how variations in concentration, ratios, and types within the biopolymers influence protein-polysaccharide interactions. Moreover, protein-polysaccharide complexes are extensively utilized in various applications that involve both sophisticated and conventional treatments including gamma irradiation, high-pressure processing, microwave heating, UV radiation, electron beam irradiation, pulsed electric fields, fermentation, and ultrasonication. Therefore, studying their behaviour and changes in interactions under different treatments is crucial. This review offers a brief overview of how these interactions are affected by various treatment processes.

A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES

Abstract: Globally, fruit juices are widely consumed due to their nutritional and health benefits. With increased consumer knowledge about health and safety demand for nutritious fresh like juices is also increased. Fruit juices are more susceptible to spoilage mostly by spoilage microorganisms or by intrinsic enzymatic reactions that adversely affect the sensory attributes of juices. Conventional thermal pasteurization is effective to control spoilage, but it also affects heat sensitive functional compounds and the nutritional value of juices. Therefore, to meet increased consumer demand and requirements, it is necessary to process a variety of fruits for juice preparation with improved preservation techniques to control spoilage. Non-thermal preservation like high pressure processing, pulse electric field, ultraviolet radiations and cold press, etc., are recognized as best alternatives to thermal pasteurization as they have substantial potential to completely inactivate spoilage microbes by causing cell disruption either during processing or after juice has packaged. One of the promising features of employing non-thermal preservation methods is that they do not affect nutritional and organoleptic characteristics of processed juice. Also, most of the methods are relatively less expensive and efficient cause maximum microbial load reduction and improve shelf life.

The Value of Using Green Extraction Techniques to Enhance Polyphenol Content and Antioxidant Activity in Nasturtium officinale Leaves

Increasing research is being directed toward the production of value-added products using plant extracts that are super-fortified with antioxidants. In this study, the extraction parameters for bioactive compounds (such as polyphenols) from Nasturtium officinale leaves and their antioxidant properties were optimized using response surface methodology. The optimization procedure examined the effects of the extraction temperature, time, and solvent composition on conventional magnetic stirring (ST). In addition, the impacts of two green techniques—pulsed electric field (PEF) and ultrasound (US)—were evaluated individually and in combination to assess their potential to enhance the extraction of the compounds. According to our findings, under the proposed extraction conditions (a combination of PEF, US, and ST as a extraction technique, 50% ethanolic solvent, for 30 min at 80 °C). N. officinale leaf extract proved to be an excellent source of bioactive compounds, with extracts containing rosmarinic acid (3.42 mg/g dried weight (dw)), chlorogenic acid (3.13 mg/g dw), total polyphenol content (28.82 mg of gallic acid equivalents (GAE)/g dw), and strong antioxidant properties. The FRAP method measured 57.15 μmol ascorbic acid equivalents (AAE)/g dw, while the DPPH radical scavenging activity method measured 47.55 μmol AAE/g dw. This study was carried out to evaluate and improve the concentration of bioactive compounds in N. officinale leaf extract, resulting in a product with multiple applications across the food, cosmetic, and pharmaceutical industries.

Efficacy of Invasive and Non-Invasive Methods in Orthodontic Tooth Movement Acceleration: A Systematic Review

Objective: The aim of this review was to evaluate the currently available scientific evidence on the efficacy of different methods as accelerators of tooth movement during orthodontic treatment: corticotomies, piezocision, micro-osteoperforations (MOP), photobiomodulation (LLLT and LED laser) and microvibrations. Search Methods: A comprehensive search was performed in the PubMed, Google Scholar, Scopus and Medline databases in May 2024. Selection Criteria: We selected randomized controlled trials based on acceleration of tooth movement during orthodontic treatment. Articles that were not randomized controlled trials (RCTs), were not published in the last ten years or corresponded to animal trials as well as those dealing with orthognathic surgery, distraction osteogenesis, electric currents, pulsed electric fields and pharmacological approaches were excluded. Results: Twenty-three studies were included in this review. All trials show accelerated tooth movement after low-level laser application, and seven studies support the efficacy of surgically assisted orthodontic treatment with corticotomies, piezocision or MOP. No article indicates statistically significant differences between the application of microvibration during orthodontic treatment and conventional treatment. No negative effects on the periodontium, loss of dental vitality or serious root resorption were reported in any publication, except in a study carried out with MOP (with an increase in root resorption). Conclusions: There is some evidence that low-level laser therapy and surgical methods are effective techniques in accelerating tooth movement during orthodontic treatment, while the evidence is very weak for vibration.

Inactivation of bacteria using synergistic hydrogen peroxide with split-dose nanosecond pulsed electric field exposures.

The use of pulsed electric fields (PEF) as a nonthermal technology for the decontamination of foods is of growing interest. This study aimed to enhance the inactivation of Escherichia coli, Listeria innocua, and Salmonella enterica in Gomori buffer using a combination of nsPEF and hydrogen peroxide (H2O2). Three sub-MIC concentrations (0.1, 0.3, and 0.5%) of H2O2 and various contact times ranging from 5-45 min were tested. PEF exposures as both single (1000 pulse) and split-dose (500+500 pulse) trains were delivered via square-wave, monopolar, 600 ns pulses at 21 kV/cm and 10 Hz. We demonstrate that >5 log CFU/mL reduction can be attained from combination PEF/H2O2 treatments with a 15 min contact time for E. coli (0.1%) and a 30 min contact time for L. innocua and S. enterica (0.5%), despite ineffective results from either individual treatment alone. A 5 log reduction in microbial population is generally the lowest acceptable level in consideration of food safety and represents inactivation of 99.999% of bacteria. Split-dose PEF exposures enhance lethality for several tested conditions, indicating greater susceptibility to PEF after oxidative damage has occurred.

Enhanced Analysis of Carcinogens and Nutritional Profile of Vitis vinifera by Employing Pulsed Electric Field

ABSTRACTSolid Phase Microextraction‐Gas Chromatography Triple Quadrupole Mass Spectrometry (SPME‐GC‐TQ/MS) was optimized and validated to specifically analyze aldehydes and furans after drying Vitis vinifera grape variety by conventional as well as modern pre‐drying technique i.e. pulsed electric field (PEF). Analytical method was validated in terms of linearity (R2), recovery (%), relative standard deviation (% RSD), limit of detection (LOD) and limit of quantification (LOQ). Sample pre‐treatment with PEF (1 kV/cm) followed by drying at 65°C produced dried product with fewer chemical changes in the composition than convective hot air drying. Meanwhile, nutritional parameters including polyphenolics, amino acids, fatty acids and sugars profiles were also extensively investigated to get deeper insights into the effect of drying treatments on the nutritional quality of dried product. Conclusively, sample pre‐treatment on relatively lower PEF voltage, followed by drying at minimum temperature with longer time duration can preserve nutritional quality of product by forming less harmful compounds.

Molecular Characteristics and Processing Technologies of Dairy Products from Non-Traditional Species.

Non-bovine dairy animals, commonly referred to as non-traditional dairy species, include goats, sheep, yaks, buffalo, donkeys, alpacas, llamas, and other less commonly farmed species. These animals have been integral to livestock systems since ancient times, providing milk and other essential products. Despite their historical significance, dairy production from many of these species remains predominantly confined to rural areas in developing countries, where scientific advancements and technical improvements are often limited. As a consequence of this, the scientific literature and technological developments in the processing and characterization of dairy products from these species have lagged behind those for cow's milk. This review aims to compile and analyze existing research on dairy products derived from non-traditional animals, focusing on their molecular characteristics, including proteins (alpha, beta, kappa, and total casein), fats (cholesterol and total fat), lactose, albumin, ash, total solids, and somatic cell count, among others, for each of these species. Additionally, we discuss emerging technologies employed in their processing, encompassing both non-thermal methods (such as high-pressure processing, pulsed electric fields, ultrasound processing, UV-C irradiation, gamma radiation, microfiltration, and cold plasma processing) and thermal methods (such as ohmic heating). This review also explores the specific potential applications and challenges of implementing these technologies. By synthesizing recent findings, we aim to stimulate further research into innovative technologies and strategies that can enhance the quality and yield of non-bovine dairy products. Understanding the unique properties of milk from these species may lead to new opportunities for product development, improved processing methods, and increased commercialization in both developing and developed markets.