Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review

Forget harsh chemicals—scientists are now zapping food waste with electric pulses to unlock hidden treasures of antioxidants. This review dives into how pulsed electric field (PEF) technology is revolutionizing polyphenol extraction, promising greener and more efficient processes.

The race to extract bioactive compounds from nature is heating up, with research growing exponentially. Scientists are obsessed with one goal: maximizing yield while staying true to green chemistry principles. Enter pulsed electric field (PEF) technology—a newcomer that's already turning heads. By zapping fresh foods and their by-products with short electric pulses, PEF boosts the release of polyphenols, those celebrated antioxidants, without relying on toxic solvents. The advantages are clear: higher concentrations of bioactives in extracts, all while being kinder to the planet. But the field is young, and understanding its landscape is key. This review maps out the most promising PEF applications, from fruit peels to vegetable scraps, and doesn't shy away from current hurdles and future prospects. It's a must-read for anyone looking to harness this electric ally in sustainable food science.

Key Points

• PEF boosts polyphenol extraction from food and by-products.
• Aligns with green chemistry principles, reducing toxic solvents.
• Review highlights applications, limitations, and future prospects.