Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories

The implementation of pulsed electric field technology (PEF) has garnered interest in enhancing the utilization of fruits and vegetable waste by effectively extracting valuable components and enhancing various processes. The utilization of waste has potential advantages in terms of both environmental sustainability and economic profitability. PEF disrupts the cellular structure of fruits and vegetables, making it easier to extract bioactive compounds like antioxidants, phenolics, vitamins, and essential oils. This procedure enhances both the efficiency and quality of extracted compounds in comparison to conventional methods. This review addresses the diverse applications of waste conversion, including the extraction of bioactive substances, microbial inactivation, enzyme inactivation, drying, and starch modification. These applications are aimed at transforming waste into valuable resources. The paper evaluates the technological advancements and industrial applications of PEF in waste valorization, highlighting successful cases. The study also emphasizes future prospects and research initiatives, with a focus on the necessity for ongoing research to uncover new opportunities and tackle developing difficulties. Hence, the application of PEF in the utilization of fruits and vegetable waste can enhance the extraction procedures, prolong the shelf life, and diminish waste, thereby promoting a more sustainable approach in the food sector.