Advances and Opportunities of Pulsed Electric Field Technology for Preservation of Fruit Juices and Beverages: A Comprehensive Review

Pulsed Electric Field (PEF) technology is a promising non-thermal processing method that effectively inactivates microorganisms and enzymes while preserving fruit juices and beverages’ freshness, nutritional value, and sensory characteristics. This review explores the mechanism of microbial and enzyme inactivation by PEF, highlighting its effectiveness in maintaining product quality. Advances in PEF systems, including electroporators and treatment chamber designs, have enhanced their efficiency and application. Studies on various fruit juices, including apple, orange, strawberry, tomato, watermelon, Opuntia dillenii cactus juice, and pomegranate fermented beverages, demonstrate PEF’s ability to extend shelf life, retain bioactive compounds, and minimize thermal degradation. Additionally, PEF has been successfully applied to milk-date beverages and beer as a non-thermal alternative to conventional pasteurization. Economic and environmental considerations, including energy efficiency and cost-effectiveness, suggest that PEF is a viable alternative for industrial-scale beverage processing. However, further optimization and integration with complementary techniques, such as mild heat treatments, are needed to ensure complete enzyme inactivation and microbial safety while maximizing economic benefits.