Table 6.

Effect of pulse electric field treatment on food materials

Food material	Process conditions	Outcomes	References
Blueberries	2 kV/cm, 30 µs for 4–6 h at 40 °C, 60 °C, 75 °C	Least impact on the nutritive qualities post-treatment till 75 °C Process saved the drying time by 2–30 h	Yu et al. (2017)
Date palm fruit	1,2,3 kV/cm, 30 pulses, 100 µs	Positive impact and increase in carotenoids, anthocyanins, flavonoids and phenolic Increase in the volatile and bioactive compounds at 3 kV/cm Better feasibility as compared to solvent extraction	Yeom et al. (2004); Siddeeg et al. (2019)
Apple juice	12.5 kV/cm, 27.6 L/h flow at 76.4 kJ 72 °C for 15 s 85 °C for 30 s	Huge variations in peroxidase activities and change in polyphenol oxidase	Wibowo et al. (2019); Salehi (2020)
Red beet	2–6 kV/cm, 10–80 µs	Betanin concentration in red beet increased by 6.7–7.2 times post-treatment	Luengo et al. (2016)
Olive paste	16 kV, 145 A, 30 °C, 200 µs, 75 Hz, 30 min	Extractability increase from 79.5% to 85.5% Enhancement of elenolic acid and tyrosol Overall olive oil extraction and quality found	Tamborrino et al. (2020)
Clover sprouts	1,2.5,5 kV/cm, 21 °C and 80% humidity, 12 h for 7 days	Dominant carotenoid was lutein during light exposure Increase of 6–8% beta-carotene found in red clovers Decrease of 3.3% zeaxanthin observed	Gałązka-Czarnecka et al. (2020)