Impact of sustainable emerging pulsed electric field processing on textural properties of food products and their mechanisms: An updated review

The pulsed electric field (PEF) application for processed food has gained industrial interest because of its costeffectiveness and eco-friendliness as compared to traditional thermal processing. The main drawback of traditional thermal processing is its adverse effects on food quality. Therefore, in recent eras, food industries have been looking for green technologies that do not affect the textural and sensory attributes of foods because the food texture is a vital parameter in food quality. Since, consumers' acceptance is concerned with the quality and physical appearance of the food. The application of PEF processing has detrimental impacts on food's textural properties, but it is based on the food's nature. Furthermore, the application of pulses, exposure time, and applied voltage are the most important variables influencing the efficacy of food processing and textural properties. Therefore, PEF processing parameters for each product need to be optimized. The earlier researchers highlighted that PEF processing had a positive impact on retaining the textural properties. In this review article, the impact of the PEF on the textural properties of various food products was summarized and discussed for the first time. Finally, the present review discussed the recent updates about the impact of PEF treatment and its possible mechanisms on the textural characteristics of foods.