ABSTRACT Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the promising non-thermal technologies with the great potential for microbial and enzymes inactivation, shelf-life extension, and preservation of nutritional, vitamins, aroma compounds and sensorial attributes. The present review study summarized the influence of PEF treatment on the physical and chemical parameters, color change, bioactive compounds and sensorial attribute of apple, carrot, citrus, grape, peach, pomegranate, watermelon and tomato juices. The PEF treatment resulted increase of juice yield of pressing with lower non-enzymatic browning. PEF treatment can be applied in fruit and vegetable juices industry to improving physicochemical properties, rheological behavior and antioxidant capacity of juices. PEF processed juices retained more vitamins, ascorbic acid, carotenoid, anthocyanins, lycopene and organoleptic characteristics (appearance, flavor, taste, aftertaste, color and overall acceptance) than thermally processed juice; of course, in some juices, the sensorial attributes and physicochemical properties were not affected by the PEF treatment. High intensity pulsed electric field (HIPEF) process is efficient enough to inactivation of microorganisms and enzymes (pectinmethylesterase (PME), polyphenoloxidase and peroxidase) in fruit and vegetable juices at levels equivalent to heat treatment, consequently improved shelf life and quality of the preserved juices. The application of PEF can save a considerable amount of time and increase production efficiency. Therefore, PEF technology could be an alternative to thermal treatment to obtain fruit and vegetable juices with high nutritional quality and good sensorial attributes.

中文翻译：

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受脉冲电场影响的水果和蔬菜汁的理化特性：综述

摘要 脉冲电场 (PEF) 工艺处理果蔬汁是一种很有前途的非热技术，在微生物和酶失活、延长保质期以及保存营养、维生素、香气化合物和感官方面具有巨大潜力。属性。本综述研究总结了 PEF 处理对苹果、胡萝卜、柑橘、葡萄、桃、石榴、西瓜和番茄汁的理化参数、颜色变化、生物活性化合物和感官特性的影响。PEF 处理导致压榨汁产量增加，非酶促褐变降低。PEF处理可应用于果蔬汁行业，以改善果汁的理化性质、流变行为和抗氧化能力。PEF 加工过的果汁比热处理过的果汁保留了更多的维生素、抗坏血酸、类胡萝卜素、花青素、番茄红素和感官特性（外观、风味、味道、回味、颜色和整体接受度）；当然，在某些果汁中，感官特性和理化特性不受 PEF 处理的影响。高强度脉冲电场 (HIPEF) 过程足够有效地灭活水果和蔬菜汁中的微生物和酶（果胶甲酯酶 (PME)、多酚氧化酶和过氧化物酶），其水平相当于热处理，从而提高了果蔬汁的保质期和质量. PEF的应用可以节省大量时间，提高生产效率。所以，