Table 4.

Effect of PEF + moderate heat on bacterial inactivation in fruit/vegetable products.

PEF Parameters/Settings	Product	Bacterial Inactivation Potential	Effect on Bioactive Compounds	Reference
Electric field strength of 2 kV/cm, the pulse width of 1 μs with a frequency of 100 pulses per second at 31 °C for 6 min	Blueberries in salt solution	3 log reductions of E. coli, Listeria innocua, separately	10% and 23% increase in anthocyanins and total phenolics, respectively	[69]
Electric field strength of 25 kV/cm, 280 μs, 112 pulses and 767 Hz at a maximum temperature of 68 °C	Fresh mixed orange and carrot juice (80% orange and 20% carrot)	2.67 ± 0.61 reduction in total viable counts	75.6% reduction in pectin methylesterase activity, which otherwise leads to a reduction in the commercial value of the juice through loss of turbidity	[70]
Electric field strength of 25 kV/cm, 330 μs, 132 pulses and 904 Hz at a maximum temperature of 70 °C	Fresh mixed orange and carrot juice (80% orange and 20% carrot)	2.85 ± 0.30 reduction in total viable counts	81% reduction in pectin methyl esterase activity	[70]
Electric field strength of 34 kV/cm at specific energy of 650 kJ/L, frequency of 25 Hz for 150 s	Fruit Smoothie made up of pineapples, bananas, apples, oranges and coconut milk	6.9 log10 CFU/mL reduction in Escherichia coli K12	Not monitored	[71]
Electric field strength of 20 kV/cm, specific energy of 150 kJ/L, bipolar pulses of 25 μs	Orange Juice	5.6 log reduction in E. coli (ATCC 11775)	No significant loss in compounds (fresh flavour (e.g., dl-limonene, β-myrcene, α-pinene, and valencene)) attributing to the fresh-like sensory attributes	[66]