High-intensity Pulsed Electric Fields Treatment Research Articles

Mung bean protein isolate treated with high-intensity pulsed electric field: characteristics and its use for encapsulation of Asian seabass oil

Aim To modify the techno-functional properties of mung bean protein isolate (MBPI) by high-intensity pulsed electric field (HIPEF) treatment and to apply the treated MBPI for encapsulation of Asian seabass oil (ASO). Methods MBPI was prepared using isoelectric precipitation. HIPEF was applied to MBPI solutions at 25 kV/cm with varying pulse numbers (0–400). Physicochemical properties and structure of MBPI were assessed. ASO microcapsules prepared using HIPEF-treated protein as wall material was characterised and tested for storage stability. Results Solubility, surface hydrophobicity, total sulfhydryl content, and emulsifying property of MBPI increased and β-sheets and α-helix were altered after HIPEF treatment at pulse number of 300. ASO microcapsules possessing spherical shape with surface indentations had EE of 72.07 ± 5.08%. ASO capsules had lower lipid oxidation than the control during storage. Conclusion HIPEF improved techno-functional properties of treated MBPI. Treated MBPI could be used as wall material for encapsulation of fish oils.

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness.

The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. ‘Albion’) with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm−1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.

High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

This research evaluated the influence of high-intensity pulsed electric fields (HIPEF) parameters, electric field strength (15–35 kV/cm), treatment time (500–2000 μs) and polarity (monopolar or bipolar mode) on minerals and free amino acids content of broccoli juice. Additionally, HIPEF-processed broccoli juice was compared with thermally treated (90 °C/60 s) and untreated juices. In general, HIPEF parameters significantly influenced the content of minerals and free amino acids, except Cu, S, P, Trp, Ala, His, and Tyr, which were not influenced by electric field strength, treatment time and/or polarity. At the strongest HIPEF conditions (35 kV/cm for 2000 μs) in bipolar mode, an increment or not significant changes in the mineral content in comparison to fresh broccoli juice was observed. Iron (214.2%), manganesus (117.7%) and zinc (148.4%) were the minerals with the greatest relative augment. While, the highest amino acid retention was histidine (159.3%), and lysine (157.8%). Increment in mineral content was associated to electrode corrosion; while the increase in amino acid content was related to the increment in the activity of enzymes associated with their biosynthesis. Changes in the content of free amino acids depended on HIPEF treatment conditions applied and the amino acid evaluated. Significant losses of minerals and free amino acids were reached after thermal processing of broccoli juice. Overall, HIPEF-treated broccoli juice had superior mineral and free amino acids content than those thermally treated.

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

This research evaluated the influence of high-intensity pulsed electric field (HIPEF) processing parameters, electric field strength, treatment time, and polarity on color difference (∆E*), polyphenol oxidase (PPO), and lipoxygenase (LOX) activities in broccoli juice. An optimization of HIPEF processing was accomplished and compared with thermal treatment (90°C/60 s). The lowest RALOX (68.71%) and RAPPO (36.11%) were reached at the strongest HIPEF conditions (35 kV/cm for 2,000 µs in bipolar mode). Bipolar mode pulses showed lower RALOX and RAPPO than monopolar mode. However, polarity did not show a significant effect on ∆E*. LOX was always more resistant to HIPEF treatment than PPO. The optimization process (26.35 kV/cm for 1,235 μs in bipolar mode) showed around 60% of enzyme inactivation and ∆E* = 0.69. Thermally processed broccoli juice exhibited the greatest color difference (∆E* = 7.89). HIPEF processing could be an appropriate technology to preserve the color properties and reduce the enzyme activity of broccoli juice. Practical applications Vegetable juices, in particular broccoli juice is attracting the food industry attention because it contains high amounts of nutrients; however, this fact increase their susceptibility to endogenous enzymes. HIPEF is a nonthermal technology for liquid food preservation that inactivates microorganisms and enzymes without compromising the nutritional and sensorial features of foods. Consequently, this technology could be used in the food industry as an alternative for thermal treatment to inactivate deteriorative enzymes in vegetable juices, offering to consumers a high quality product.

Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF)

The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the present work was to evaluate chemical stability of polyphenols of infusions from Buddleja scordioides or Salvilla under thermal processing (concentrates) followed by HiPEF treatments. Buddleja infusions were prepared at 1% w/v of salvilla, heated, filtered and concentrated in a thin falling film evaporator. Three different HiPEF treatments were applied to Buddleja scordioides concentrated beverages. The percentage of pulse rate was 25 and 90%; output temperature, 18.3 ± 1 °C; and the frequency range, 100, 300 and 400 Hz. The feed flow was 0.5 L/h. DPPH radical scavenging assay, inhibition of Nitric Oxide activity and analysis of phenolic acids and flavonoids by UPLC-ESI-MS/MS were determined. ANOVA one-way analysis and Tukey test (p < 0.05) were used to analyze results. Concentration process increases the amount of flavonols; however, the use of HiPEF produces a minor reduction on antioxidant capacity. The use of HiPEF at 1000 kJ/kg and 1100 kJ/kg displays a similar profile on phenolic acids between HiPEF-treated beverages and concentrates, showing that the use of HiPEF may be a promissory technology in the processing practices of herbal infusions.

Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

ABSTRACTIn this study, the immunogenic and structural properties of ovalbumin (OVA) induced by pulsed electric fields (PEF) treatment were investigated. The immunogenic properties were estimated by the IgG and IgE binding abilities, which were determined by enzyme-linked immunosorbent assay (ELISA) using rabbit polyclonal antibodies and egg-allergy patients’ sera, respectively. The structural changes were monitored by circular dichroism (CD), ultraviolet absorption, and fluorescence spectroscopy. When the OVA samples were treated at low electric field intensity (below 25 kV/cm, for 180 μs) or for short time (less than 60 μs, at 35 kV/cm), the IgG and IgE binding capacities gradually increased due to the partial unfolding of OVA. This was reflected in the increase in free SH content, surface hydrophobicity, and UV absorption. However, when the OVA samples were treated at high electric field intensity (exceeding 25 kV/cm, for 180 μs) or for long time (more than 60 μs, at 35 kV/cm), the IgG and IgE binding abilities significantly reduced due to the aggregation of OVA. This was also reflected in the decrease in free SH content, surface hydrophobicity, and UV absorption. Moreover, high-intensity PEF treatment caused a loss of the α-helix structure. The results showed that the largest decrease in the immunogenic properties was observed at 35 kV/cm for 180 μs. Therefore, PEF processing has the potential for utilization as a method for egg desensitization.

Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage

The effect of high-intensity pulsed electric fields (HIPEF) processes on Listeria innocua inhibition, physicochemical parameters and activity of oxidative enzymes of mango juice was evaluated to set the optimal HIPEF treatment time. Quality parameters, microbial population and bioactive compounds of HIPEF-treated (35 kV/cm, 1800 μs) and thermally treated (TT) (90 °C, 60 s) mango juices were studied and compared with those non-treated during 75 days of storage at 4 °C. HIPEF treatment for 800 μs ensured 5 log reductions of L. innocua. Polyphenoloxidase (PPO), lipoxygenase (LOX) and peroxidase (POD) residual activities were significantly reduced to 70, 53 and 44%, respectively, at treatment times of 1800 μs. Similar sensory properties compared with fresh mango juice were attained from product treated at 1800 μs. Moreover, fresh mango juice colour (L* = 38.79, h° = 106.57) was preserved after HIPEF treatment throughout storage. Moulds and yeasts and psychrophilic bacteria counts in HIPEF-treated (1800 μs) mango juice remained below 6 log cycles CFU/mL up to 2 months of refrigerated storage. The content of total phenolic compounds in those HIPEF-treated increased from 333 to 683 μg of GAE/mL from day 0 to the end of storage. Hence, the application of HIPEF may be a feasible treatment in order to ensure microbiological stability, high bioactive compound content and fresh-like characteristics of mango juice.

Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays

The antioxidant activity of strawberry or mango juice [untreated or treated by high intensity pulsed electric fields (HIPEF) or heat] has been studied on a Saccharomyces cerevisiae yeast strain exposed to different oxidants (tert-butyl hydroperoxide, diamide and diethyl maleate). Cellular biomass production was higher in the juices compared to the synthetic medium, which contained all required amino acids, nitrogen bases and vitamins needed for growth, indicating that growth-limiting nutrient concentrations in the natural juices were higher. In addition, the inhibitory effect of tert-butyl hydroperoxide or diamide in yeast growth was lower in the juices compared to synthetic medium, supporting an antioxidant effect of both juices. In contrast, juices did not confer significant protection against diethyl maleate. HIPEF or thermal treatments did not negatively influence the antioxidant activity of the juices. In fact, HIPEF-treated strawberry juices presented enhanced antioxidant effect on yeast cell growth in the presence of tert-butyl hydroperoxide compared to fresh juice in terms of adaptation period and the final cellular biomass.

Impact of High-Intensity Pulsed Electric Fields or Thermal Treatment on the Quality Attributes of Date Juice through Storage

The effects of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 ms using pulses of 4 ms pulses at 100 Hz in bipolar mode) or thermal treatment (90C for 60 s) on total phenols composition, color parameters, 5- (Hydroxymethyl)furfural (HMF), pH, soluble solids and turbidity were assessed in date juice for five weeks under refrigeration storage (4–5C), having as reference the untreated date juice. After processing, HIPEF treated date juice exhibited lower HMF concentration than pasteurized one. HIPEF treatment did not affect color parameters with respect to other date juices after treatments. Turbidity, soluble solids and pH were more preserved in HIPEF treated date juice compared to heated one after processing and along storage. The content of total phenols increased after HIPEF compared to untreated juice. The HIPEF contributed to the maintain of quality attributes of date juice along refrigeration storage. This process was much better than heat.

Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

Abstract The effect of high-intensity pulsed electric field (HIPEF) processing parameters (electric field strength, treatment time, and polarity) on broccoli juice carotenoids, vitamin C, total phenolic (TP) content and antioxidant capacity (AC) was evaluated. Results obtained from HIPEF-processed broccoli juice were compared with those of thermally treated (90 °C/60 s) and untreated juices. HIPEF processing parameters influenced the relative content (RC) of bioactive compounds, and the relative AC (RAC). Maximum RC of lutein (121.2%), β-carotene (130.5%), TP (96.1%), vitamin C (90.1%) and RAC (5.9%) was reached between 25 and 35 kV/cm and from 2000 μs to 500 μs. The highest RAC and RC of bioactive compounds were observed in HIPEF treatments applied in bipolar mode, except for vitamin C. HIPEF-treated broccoli juice exhibited greater RC of bioactive compounds and RAC than juice treated by heat. HIPEF technology could be considered a promising option for preserving the antioxidant quality of broccoli juice. Industrial relevance Vegetable juices are becoming more and more popular because of their wide range of health-related compounds. Particularly, broccoli juice is attracting the food industry attention because it contains high amounts of vitamins, carotenoids and phenolic compounds, among other bioactive compounds. Broccoli juice requires treatment conditions that protect its microbial, nutritional and sensorial quality. HIPEF is a non-thermal technology for liquid food preservation that inactivates microorganisms and enzymes without compromising the nutritional and sensorial features of foods. Consequently, this technology could be used in the food industry as an alternative for thermal treatment to preserve the bioactive compounds present in vegetable juices, offering to consumers a healthy product.

Differences in free amino acid profile of non-thermally treated tomato and strawberry juices

The amino acids profiles of tomato and strawberry juices subjected to high intensity pulsed electric fields (HIPEF) treatment were evaluated and compared to those of thermally treated juices. Both HIPEF and thermal treatments (TT) depleted the initial content of total free amino acids of tomato juice. However, HIPEF-treated juices exhibited higher concentration (769mg/L) than thermally treated juices (750mg/L). HIPEF treatment enhanced the concentration of phenylalanine (27%), glutamic acid (6.8%), valine (6.3%), serine (5.5%) and alanine (4.8%), and in turn, the total free amino content of strawberry juice. In contrast, TT caused a reduction in the content of most amino acids compared to fresh juice. Although total free amino acids in treated tomato juice were substantially enhanced during storage, the content of some minor amino acids (proline, leucine, valine, isoleucine, arginine, lysine, phenylalanine and methionine) decreased over time. Regarding strawberry, HIPEF-treated juices exhibited higher amino acid content than thermally treated juices during storage. Individual and total amino acid concentrations increased during the storage, except for leucine concentrations, which significantly decreased (23%) with time. Hence, HIPEF could be considered a potential preservation and processing method to obtain shelf-stable fruit juices with high nutritional value.

Effect of Pulsed Electric Fields on the Antibacterial Activity of Ovotransferrin and Mechanism of Action

Ovotransferrin (OVT) is an iron-binding glycoprotein, found in egg white and serum. It appears to be a multi-functional protein with a major role in avian natural immunity and antimicrobial activity. In this study, the effects of high-intensity pulsed electric fields (HIPEF) on antibacterial activity of OVT particularly for Escherichia coli and the changes in its iron-binding capacity were investigated. Fluorescence spectra technology was used to analyze possible structural changes of OVT, explaining and exploring the effects of the HIPEF technology on the mechanisms that determine the protein activity. The results showed that when the electrical field intensity was 40 kV.cm-1, the antibacterial activity of OVT solution was the highest 87.9% as compared to the control (6.052×107CFU.mL-1) and iron-binding capacity reached the maximum 0.733, which was 2.4 times higher as compared to the control. When the pulse number reached at 80, the antibacterial activity of OVT solution increased up to 74.5% as compared to the control (6.052×107CFU.ml-1) and iron-binding capacity was 1.9 times higher than that of control. With the change of pH values from 7.0 to 8.0, the iron-binding capacity was slightly decreased, the difference was not significant among the groups (P>0.05). Fluorescence spectra analysis showed that the microenvironment of OVT changed with the increase of the pulsed electric field intensity and number and changes in the fluorescence intensity were measured constantly with fluroescensce quench phenomena occurring. The fluorescence intensity was reduced to minimum at 40 kV.cm-1or 80 pulse number. The results showed that the changes of the iron-binding capacity after HIPEF treatment were strongly linked with the changes of the antibacterial activity. An increase of the electrical field intensity and change in treatment time induced higher inhibition of Escherichia coli with OVT.

Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice

The influence of high-intensity pulsed electric fields (HIPEF) parameters including electric field strength (15–35 kV/cm), treatment time (500–2,000 μs), and polarity (monopolar or bipolar mode) on the content of chlorophylls (Chls), pheophytin (Phe), chlorophyllide (Chlide), and pheophorbide (Phb) and chlorophyllase activity (Chlase) in broccoli juice were assessed. A significant effect of HIPEF parameters on Chlase, Chls, and Chls degradation compounds was observed through a response surface methodology design. However, polarity did not exert influence neither on Chl a nor on Chl b. The optimum HIPEF treatment was found to be 35 kV/cm for 1,980 μs in bipolar mode, where the highest content of Chls was kept, the lowest Chlase residual activity was reached, and the minimal quantities of Chls degradation compounds content were formed. Additionally, at these HIPEF conditions, broccoli juice exhibited greater content of Chls than thermally treated or untreated juice. These outcomes demonstrated that HIPEF processing could be a suitable technology to maintain the Chls content in broccoli juice.

Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

The effect of pulsed electric fields (PEF) on the carotenoid content of tomato juices was studied. First, moderate-intensity PEF (MIPEF) was applied to raw tomatoes. Afterwards, MIPEF-treated and untreated tomatoes were immediately refrigerated at 4°C for 24h and then, they were separately ground to produce tomato juices. Juices were treated by heat treatments or by high-intensity PEF (HIPEF) and stored under refrigeration for 56days. MIPEF treatment of tomatoes increased the content of carotenoid compounds in tomato juices. An enhancement of 63–65% in 15-cis-lycopene was observed in juices prepared with MIPEF-treated tomatoes. A slight increase in cis-lycopene isomers was observed over time, whereas other carotenoids slightly decreased. However, HIPEF treated tomato juices maintained higher carotenoid content (10–20%) through the storage time than thermally and untreated juices. The combination of MIPEF and HIPEF treatments could be used not only to produce tomato juices with high carotenoid content but also, to maintain higher the carotenoid content during storage time.

Changes in Water-Soluble Vitamins and Antioxidant Capacity of Fruit Juice–Milk Beverages As Affected by High-Intensity Pulsed Electric Fields (HIPEF) or Heat during Chilled Storage

The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential.

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Effects of high intensity pulsed electric field (HIPEF) (35 kV/cm with 4 μs bipolar pulses at 200 Hz for 800 and 1400 μs) or thermal (90 °C for 60 s) treatments on fatty acid and mineral profiles of a fruit juice-soymilk (FJ–SM) beverage during storage (56 days) at 4 °C were evaluated, having the just prepared beverage as a reference. Linoleic, oleic, linolenic, palmitic and stearic acids were found at highest concentration in the FJ–SM beverages; whereas, Ca and Mg were identified as the most abundant minerals, irrespectively of the treatment applied. Initial concentration of most fatty acids and minerals was not affected by HIPEF or thermal processes; only elaidic and linoleic acid concentration decreased after HIPEF or heat treatments, and Fe and Zn content was significantly enhanced in HIPEF beverages. Along the storage, total fatty acid content showed a significant increase in untreated and treated beverages; whereas minerals remained highly stable. Nevertheless, HIPEF beverages always showed higher concentration of fatty acids and minerals than those heat processed. Hence, HIPEF could be a potential alternative to obtain FJ–SM beverages with a long shelf-life and elevated amounts of health related compounds.

Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage

The effects of high intensity pulsed electric fields (HIPEF) (35kV/cm with 4μs bipolar pulses at 200Hz for 800 or 1400μs) or thermal (90°C, 60s) treatments over phenolic and carotenoid compounds of a fruit juice–soymilk (FJ–SM) beverage stored at 4°C were evaluated and compared, having the untreated beverage as a reference. Coumaric acid, narirutin and hesperidin were the most abundant phenolic compounds in the FJ–SM beverage, while the main carotenoids were lutein, zeaxanthin and β-carotene. Immediately after HIPEF or heat processing, hesperidin content of the beverage showed a huge rise, resulting in a significant increase on the total phenolic concentration. Regarding carotenoid concentration, HIPEF or thermal treatment lead to a significant decrease; lutein, zeaxanthin and β-cryptoxanthin being the most affected compounds. In contrast, the content of some individual phenolics and carotenoids increased with time, while others tended to decrease or remained with no significant changes with regards to their initial values. Total phenolic concentration seemed to be highly stable during storage; while, total carotenoid content gradually diminished, irrespectively of the treatment applied. Overall, the changes observed in HIPEF treated FJ–SM beverage were less than those in the heat processed one. Hence, HIPEF is a feasible technology to obtain FJ–SM beverages with extended shelf-life and a similar profile of antioxidant compounds to freshly made beverages.

Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials

The effect of combining high-intensity pulsed electric fields (HIPEF) with citric acid or cinnamon bark oil, as antimicrobial substances, on the microbiological shelf life of strawberry, orange, apple, pear and tomato juices was evaluated in addition to the sensory properties of these products. An extension of the microbiological shelf life of fruit juices treated by HIPEF with or without antimicrobial substances was observed in comparison with those juices without processing. Naturally occurring microorganisms in the juices were inactivated by HIPEF treatment. Among the HIPEF treated juices, those from strawberry and orange did not show microbial growth along the 91 days of storage at 5°C. However, resident microbial populations in apple, pear and tomato juices only were controlled during that time when HIPEF was combined with antimicrobials. Therefore, combinations of those treatments may be a feasible alternative to thermal pasteurization to ensure the microbiological quality and safety in juices, and to avoid the risk of foodborne illness caused by the consumption of these commodities. No significant changes on the sensory attributes in all studied fruit juices processed by HIPEF were found; but, when citric acid or cinnamon bark oil were added, noticeable changes on some sensory attributes such as aroma, taste and sourness of these fruit juices were perceived.

Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

The influence of high intensity pulsed electric fields (HIPEF) treatment (35 kV/cm, bipolar 4 μs square wave pulses at 200 Hz) on the inactivation of Listeria innocua in fruit juice–whole (FJ–WM) or skim milk (FJ–SM) beverages was assessed. As well, the effects of HIPEF or conventional thermal (90 °C 60 s) processing in terms of microbial and enzymatic stability and changes on physicochemical parameters of the beverages during refrigerated storage were also studied. HIPEF and thermal processing ensured the microbial stability of the beverages during 56 days at 4 °C without significant changes on pH, acidity and soluble solid content values. Thermal processing was more effective than HIPEF in reducing Pectin Methyl Esterase (PME) activity in FJ–SM and FJ–WM beverages since its activity was reduced by 70.66% and 87.33%, respectively. With regards to Polygalacturonase (PG), HIPEF treatment reduced by 26.92% and 20.93% the enzyme activity in the FJ–WM and FJ–SM beverages, respectively, whereas thermal treatment did not inactivate PG in both beverages. HIPEF or thermally-treated samples showed higher viscosity than the untreated ones, being this increment more pronounced in the beverages with whole milk. Therefore, HIPEF processing may be a feasible technology in order to obtain shelf stable and fresh-like fruit juice-milk beverages.

Physical and Structural Changes in Liquid Whole Egg Treated with High‐Intensity Pulsed Electric Fields

Liquid whole egg (LWE) is currently pasteurized through the application of heat; however, this treatment entails deleterious effects against some of the functional and technological properties of the product. In this study, the effect of high-intensity pulsed electric fields (HIPEF) processing (field strength: 19, 32, and 37 kV/cm) was compared to the traditional heat pasteurization (66 °C for 4.5 min). Different physical and structural characteristics of LWE, subjected or not to homogenization, were evaluated and compared, having the untreated LWE as a reference. Thermal treatment caused an increase in the viscosity of LWE, especially in nonhomogenized samples. HIPEF treatments did not modify the original color of LWE, whereas thermally treated samples developed an opaque appearance. LWE treated at 19 and 32 kV/cm exhibited a similar foaming capacity as fresh untreated egg, whereas thermal processing and PEF treatments of 37 kV/cm caused a substantial decrease in the foaming capacity of untreated liquid egg. Regarding the microstructure, the lipoprotein matrix appeared to be less affected by the HIPEF than by heat treatment if compared to the control. In addition, heat pasteurization had a significant impact on both the water-soluble protein content of the LWE samples (19.5% to 23.6% decrease) and the mechanical properties of the egg gels (up to 21.3% and 14.5% increase in hardness and cohesiveness, respectively). On the other hand, these parameters were not substantially affected in the HIPEF-treated samples. Heat-induced gels obtained from HIPEF-treated samples did not exhibit remarkable differences in the water-holding capacity (WHC) with respect to heat-pasteurized samples. The impact of high-intensity pulsed electric fields (HIPEF) processing on technological properties of liquid-whole egg was investigated and compared to that of thermal processing. Heat treatments cause a severe impact on the foaming capacity, the water-soluble protein content, and the rheological properties of liquid egg samples, whereas HIPEF treatments better preserved the food matrix structure. Microscopic observations support these results, thus suggesting that HIPEF-processing has potential application for the preservation of liquid egg through nonthermal means.