Enhancing nutritional and functional properties of vegetables: a review on ultrasound and pulsed electric field effects

Abstract

The growing significance of sustainable and efficient food processing has developed interest in non-thermal technologies, with ultrasound (US) and pulsed electric field (PEF) emerging as promising alternatives to conventional methods. These technologies offer significant advantages by enhancing food preservation without compromising nutritional value, while also being environmentally friendly and cost-effective, thereby meeting consumer demands. This review examines the physicochemical and bioactive properties of vegetables, highlighting the role of these technologies in preserving and enhancing their nutritional value. It also describes the various favourable changes caused by US and PEF processing regarding physicochemical properties, microbial inactivation, rheological properties, and biochemical effects, while preserving sensory attributes and pigments in whole vegetables as well as in processed vegetable juice products. Moreover, their synergistic combination has been effective in preserving the overall nutritional profile of different vegetables and their juices. However, the application of these technologies at an industrial scale is limited due to a lack of research. This review highlights the importance of these technologies and their potential uses. Further research is needed to refine and develop an understanding of the effectiveness of different parameters of US, PEF, and their synergistic effect on various vegetables, particularly green leafy vegetables, roots and tubers, and other types of vegetables.

Keywords

Non-thermal processing / Physicochemical changes / Rheological properties / Bioactive compounds / Nutritional enhancement

Author contributions

The authors confirm contributions to the paper as follows: study conception and design: Dubey PK; methodology: Dubey PK; validation: Dubey PK; data curation: Dubey PK; visualization: Dubey PK, Mishra A, Shukla RN; draft manuscript preparation: Sushmitha M, Dubey PK; writing, review and editing: Sushmitha M, Dubey PK, Mishra A, Shukla RN; supervision: Dubey PK; project administration: Dubey PK. All authors reviewed the results and approved the final version of the manuscript.

Data availability

All data sharing and materials are the result of research and are properly referenced within the manuscript.

Acknowledgments

The authors extend their gratitude to the Indian Institute of Packaging, Lucknow under the Ministry of Commerce and Industry, Government of India, for their valuable support and resources that facilitated the completion of this review paper. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Conflict of interest

The authors declare that they have no conflict of interest.

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