Prospects and applications of efficient physical fields in enhancing quality stability of berries during processing: a review

Abstract

Berries are characterized by their high nutrient content and the presence of bioactive compounds. However, their thin skin and high moisture content render them highly susceptible to postharvest spoilage. Conventional processing methods can extend shelf life to a certain degree; however, they frequently result in nutrient loss, sensory quality deterioration, and increased energy consumption. In recent years, high-efficiency physical field technologies (such as acoustic field, electromagnetic fields, pressure field, and plasma) have provided new technological pathways for addressing the aforementioned challenges. The utilization of non-thermal or low-temperature processing characteristics enables the effective preservation of berry nutrients and flavor during critical stages, such as sterilization, drying, freezing, thawing, and refrigeration. Furthermore, these physical fields enhance processing efficiency, reduce energy consumption, and delay the deterioration of quality during storage. This paper systematically reviews the research progress in various physical fields of berry processing and quality enhancement, summarizing their fundamental concepts, mechanisms of action, and effects on berry quality across different processing stages, and discusses their prospects for industrial application in the food processing industry.

References

[1] Iñiguez—Moreno M, González—González RB, Flores—Contreras EA, Araújo RG, Chen WN, et al. 2023. Nano and technological frontiers as a sustainable platform for postharvest preservation of berry fruits. Foods 12: 3159

[2] Feng M, Zhang M, Adhikari B, Chang L. 2024. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: a review. Food Chemistry 448: 139077

[3] Boateng ID. 2024. Recent processing of fruits and vegetables using emerging thermal and non—thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Critical Reviews in Food Science and Nutrition 64: 4240-4274

[4] Arslan M, Zareef M, Afzal M, Tahir HE, Li Z, et al. 2025. Innovative non—thermal processing technologies for shelf life extension and retention of bioactive compounds in liquid foods: current status and future prospects. Foods 14: 2953

[5] Umair M, Abid M, Mumraiz M, Jabbar S, Song X, et al. 2025. Emerging frontiers in juice processing: the role of ultrasonication and other non—thermal technologies in enhancing antioxidant capacity and quality of fruit and vegetable juices. Ultrasonics Sonochemistry 122: 107554

[6] Dumitrașcu L, Banu I, Patraşcu L, Vasilean I, Aprodu I. 2024. The influence of processing on the bioactive compounds of small berries. Applied Sciences 14: 8713

[7] Acheampong R, Osei Tutu C, Akonor PT, Asiedu BK, Mahama S, et al. 2025. Effect of conventional and emerging thawing technologies on drip loss, microstructure and post—thaw quality of frozen fruits and vegetables: a review. Applied Food Research 5: 101323

[8] Aguilera JM. 2024. Berries as foods: processing, products, and health implications. Annual Review of Food Science and Technology 15: 1-26

[9] Pateiro M, Vargas—Ramella M, Franco D, Gomes da Cruz A, Zengin G, et al. 2022. The role of emerging technologies in the dehydration of berries: quality, bioactive compounds, and shelf life. Food Chemistry: X 16: 100465

[10] Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. 2024. Advances in prepared dish processing using efficient physical fields: a review. Critical Reviews in Food Science and Nutrition 64: 4031-4045

[11] Safwa SM, Ahmed T, Talukder S, Sarkar A, Rana MR. 2024. Applications of non—thermal technologies in food processing industries—a review. Journal of Agriculture and Food Research 18: 100917

[12] Li F, Chen G, Zhang B, Fu X. 2017. Current applications and new opportunities for the thermal and non—thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Research International 100: 19-30

[13] Allai FM, Azaz Ahmad Azad ZR, Ahmad Mir N, Gul K. 2023. Recent advances in non—thermal processing technologies for enhancing shelf life and improving food safety. Applied Food Research 3: 100258

[14] Gupta V, Thakur R, Barik M, Das AB. 2023. Effect of high amylose starch—natural deep eutectic solvent based edible coating on quality parameters of strawberry during storage. Journal of Agriculture and Food Research 11: 100487

[15] Michalska A, Łysiak G. 2015. Bioactive compounds of blueberries: post—harvest factors influencing the nutritional value of products. International Journal of Molecular Sciences 16: 18642-18663

[16] Giannakourou MC, Taoukis PS. 2021. Effect of alternative preservation steps and storage on vitamin C stability in fruit and vegetable products: critical review and kinetic modelling approaches. Foods 10: 2630

[17] Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, et al. 2019. Chemical and physical pretreatments of fruits and vegetables: effects on drying characteristics and quality attributes — a comprehensive review. Critical Reviews in Food Science and Nutrition 59: 1408-1432

[18] Akcicek A, Avci E, Tekin—Cakmak ZH, Kasapoglu MZ, Sagdic O, et al. 2023. Influence of different drying techniques on the drying kinetics, total bioactive compounds, anthocyanin profile, color, and microstructural properties of blueberry fruit. ACS Omega 8: 41603-41611

[19] Bhargava N, Mor RS, Kumar K, Sharanagat VS. 2021. Advances in application of ultrasound in food processing: a review. Ultrasonics Sonochemistry 70: 105293

[20] Ruan H, Song S, Wang W, Wang Y, Gong Z, et al. 2024. Research progress of ultrasonic pretreatment in fruit and vegetable drying technology. Food and Fermentation Industries 50: 392-400 (in Chinese)

[21] Gani A, Baba WN, Ahmad M, Shah U, Khan AA, et al. 2016. Effect of ultrasound treatment on physico—chemical, nutraceutical and microbial quality of strawberry. LWT — Food Science and Technology 66: 496-502

[22] Xu B, Feng M, Chitrakar B, Cheng J, Wei B, et al. 2023. Multi—frequency power thermosonication treatments of clear strawberry juice: impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation. Innovative Food Science & Emerging Technologies 84: 103295

[23] Romero J CA, Yépez V BD. 2015. Ultrasound as pretreatment to convective drying of Andean blackberry (Rubus glaucus Benth) . Ultrasonics Sonochemistry 22: 205-210

[24] Jiang DL, Wang QH, Huang C, Sutar PP, Lin YW, et al. 2024. Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices. Food Chemistry: X 22: 101299

[25] Xiao Y, Yang H, Li D, Nie M, Yang Y, et al. 2024. Effect of three ultrasonic methods on wax layer, cell structure and vacuum freeze—dried properties of blueberry. Journal of Food Science and Technology 42: 159-170 (in Chinese)

[26] Cao X, Zhang F, Zhu D, Zhao D, Zhao Y, et al. 2020. Evaluation of the effects of immersion thawing methods on quality of blueberries. Journal of Food Process Engineering 43: e13538

[27] Liu XM, Meng XJ, Li B, Zhang Q, Li L. 2014. Effects of different thawing methods on quality characteristics of quick—frozen strawberries. Food Science 35: 276-281 (in Chinese)

[28] Zhang X, Zhang S, Bai G, Zhuang Z, Zheng J, et al. 2023. Effect of ultrasonic—assisted immersion freezing on the osmotic mass transfer characteristics of blueberry. Journal of Chinese Institute of Food Science and Technology 23: 223-231 (in Chinese)

[29] Wang W, Li X, Hu J, Bi J. 2025. Review of the research progress of the electromagnetic field treatment technology in fruit and vegetable preservation and processing. Science and Technology of Food Industry 46: 398-406 (in Chinese)

[30] Zhang MJ, Duan Y, Yin C, Li M, Zhong H, et al. 2020. Ultrafast solid—liquid intercalation enabled by targeted microwave energy delivery. Science Advances 6: eabd9472

[31] Tao Y, Yan B, Zhang N, Wang M, Zhao J, et al. 2022. Do non—thermal effects exist in microwave heating of glucose aqueous solutions? Evidence from molecular dynamics simulations. Food Chemistry 375: 131677

[32] Guo C, Wang Y, Luan D. 2020. Non—thermal effects of microwave processing on inactivation of Clostridium Sporogenes inoculated in salmon fillets . LWT 133: 109861

[33] Koch Y, Witt J, Lammerskitten A, Siemer C, Toepfl S. 2022. The influence of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables. Journal of Food Engineering 322: 110938

[34] El Kantar S, Boussetta N, Lebovka N, Foucart F, Rajha HN, et al. 2018. Pulsed electric field treatment of citrus fruits: improvement of juice and polyphenols extraction. Innovative Food Science & Emerging Technologies 46: 153-161

[35] Arya SS, Nachiappan N, Waghmare R, Bhat MS. 2023. Recent progress and future perspectives on non—thermal apple juice processing techniques. Food Production, Processing and Nutrition 5: 36

[36] Mohan T, Suja KJ, Sunitha K. 2024. A multi—electrode system for Pulsed Electric Field treatment chamber. Journal of Food Engineering 371: 111995

[37] Brianceau S, Turk M, Vitrac X, Vorobiev E. 2016. High voltage electric discharges assisted extraction of phenolic compounds from grape stems: effect of processing parameters on flavan—3—ols, flavonols and stilbenes recovery. Innovative Food Science & Emerging Technologies 35: 67-74

[38] Díaz—Álvarez R, Carpentieri S, Ferrari G, Pataro G, Segura—Ponce L. 2024. Effect of high—voltage electrical discharge (HVED) at high frequency on vacuum freeze—drying time and physicochemical properties of blueberries. Journal of Food Engineering 365: 111815

[39] Wang S, Zhang L, Wang H, Fan W, Hu Y, et al. 2024. Magnetic field: a non—thermal technology in food processing. Food Control 166: 110692

[40] Qu B, Shao G, Yang N, Pan K, Xiao Z, et al. 2024. Revolutionizing food sustainability: leveraging magnetic fields for food processing and preservation. Trends in Food Science & Technology 150: 104593

[41] Michalska A, Wojdyło A, Lech K, Łysiak GP, Figiel A. 2017. Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders. LWT 78: 114-121

[42] Zhou YH, Staniszewska I, Liu ZL, Zielinska D, Xiao HW, et al. 2021. Microwave—vacuum—assisted drying of pretreated cranberries: drying kinetics, bioactive compounds and antioxidant activity. LWT 146: 111464

[43] Fauster T, Giancaterino M, Pittia P, Jaeger H. 2020. Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze—dried plant materials. LWT 121: 108937

[44] Yildiz S, Pokhrel PR, Unluturk S, Barbosa—Cánovas GV. 2021. Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. Food Research International 140: 110040

[45] Jin TZ, Yu Y, Gurtler JB. 2017. Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries. LWT 77: 517-524

[46] Zhang L, Zhang M, Mujumdar AS, Ma Y. 2024. Intermittent high voltage electrostatic field and static magnetic field assisted modified atmosphere packaging alleviate mildew of postharvest strawberries after simulated transportation by activating the phenylpropanoid pathway. Food Chemistry 434: 137444

[47] Tang J, Shao S, Tian C. 2020. Effects of the magnetic field on the freezing process of blueberry. International Journal of Refrigeration 113: 288-295

[48] Arteaga H, Carolina de Sousa Silva A, Eduardo de Campos Tambelli C, Souto S, Xavier Costa EJ. 2022. Using pulsed magnetic fields to improve the quality of frozen blueberry: a bio—impedance approach. LWT 169: 114039

[49] Jiang H, Hong W, Zhang Y, Liu S, Jiang H, et al. 2024. Effects of static magnetic field—prolonged supercooling preservation on blueberry quality. Food Bioscience 59: 103771

[50] Jiang H, Li D, Shao D, Si X, Li B. 2025. Effect of pulsed electric field pre—treatment combined with static magnetic field freezing on strawberry quality. Innovative Food Science & Emerging Technologies 105: 104237

[51] Nian R, Wang Y, Xiong X, Zhu D, Cao X. 2025. Effects of magnetic field—assisted thawing on the physicochemical properties of blueberries. Journal of the Science of Food and Agriculture 105: 6106-6114

[52] Su J, Nian R, Cao X, Xiong X, Xu X, et al. 2025. Effect of magnetic field—assisted thawing on the flavor characteristics of blueberries. Current Research in Food Science 11: 101234

[53] Chen X, Yu Y, Xu Y, Wu J, Xiao G, et al. 2019. Comparative analysis of blueberry quality under different thawing methods. Modern Food Science & Technology 35: 170-175, 139 (in Chinese)

[54] Liu F, Mo X, Zhou S, Wei J, Yang N, et al. 2025. Effects of static magnetic fields on the physicochemical and flavor quality of strawberry fruit during cold storage. Food Chemistry 497: 146914

[55] Zhang Y, Hong W, Jiang H, Shao D, Si X, et al. 2025. Effect of magnetic field treatment on the softening of strawberries during cold storage. Postharvest Biology and Technology 227: 113584

[56] Giannoglou M, Xanthou ZM, Chanioti S, Stergiou P, Christopoulos M, et al. 2021. Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf—life. Innovative Food Science & Emerging Technologies 68: 102631

[57] de Bruijn J, Rivas F, Rodriguez Y, Loyola C, Flores A, et al. 2016. Effect of vacuum microwave drying on the quality and storage stability of strawberries. Journal of Food Processing and Preservation 40: 1104-1115

[58] Pang C, Lu X, Li H, Xiao Z, Guo X, et al. 2024. Research progress on applications of ultra‐high pressure technology in fruit and vegetable products. Food Research and Development 45: 204-210 (in Chinese)

[59] Daher D, Le Gourrierec S, Pérez—Lamela C. 2017. Effect of high pressure processing on the microbial inactivation in fruit preparations and other vegetable based beverages. Agriculture 7: 72

[60] Houška M, Silva FVM, Evelyn, Buckow R, Terefe NS, et al. 2022. High pressure processing applications in plant foods. Foods 11: 223

[61] Wu XF, Zhang M, Adhikari B, Sun J. 2017. Recent developments in novel freezing and thawing technologies applied to foods. Critical Reviews in Food Science and Nutrition 57: 3620-3631

[62] Kingsly ARP, Balasubramaniam VM, Rastogi NK. 2009. Effect of high‐pressure processing on texture and drying behavior of pineapple. Journal of Food Process Engineering 32: 369-381

[63] Lv X, Lan T, Wang S, Li X, Bao S, et al. 2024. Comparative study on the physicochemical properties, functional components, color and anthocyanins profile of Aronia melanocarpa juice using different sterilization methods . Food Innovation and Advances 3: 64-74

[64] Sheng W, Bi Y, Han S, Feng L, Li J. 2016. Optimization of high hydrostatic pressure sterilization on seabuckthorn puree & polyphenols retention. Science and Technology of Food Industry 37: 216−220, 226 (in Chinese)

[65] Zhang L, Qiao Y, Wang C, Liao L, Shi D, et al. 2020. Influence of high hydrostatic pressure pretreatment on properties of vacuum—freeze dried strawberry slices. Food Chemistry 331: 127203

[66] Zhang L, Qiao Y, Wang C, An K, Liao L. 2020. Effect of ultra high pressure combined with ultrasonic pretreatment on the quality and antioxidant activity of vacuum freeze—dried strawberry slices. Journal of Chinese Institute of Food Science and Technology 20: 157-167 (in Chinese)

[67] Barba FJ, Jäger H, Meneses N, Esteve MJ, Frígola A, et al. 2012. Evaluation of quality changes of blueberry juice during refrigerated storage after high—pressure and pulsed electric fields processing. Innovative Food Science & Emerging Technologies 14: 18-24

[68] Marszałek K, Woźniak Ł, Skąpska S, Mitek M. 2017. High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage. Journal of Food Science and Technology 54: 832-841

[69] Sulaiman A, Silva FVM. 2013. High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning. Food Control 33: 424-428

[70] Eshtiaghi MN, Knorr D. 1996. High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries. Food Biotechnology 10: 143-148

[71] Konyole SO, Oiye SO, Okiror GP. 2021. Frozen strawberry quality enhancement using high hydrostatic pressure and vacuum infusion with pectin methylesterase and calcium chloride solution. The African Journal of Food, Agriculture, Nutrition and Development 21: 17290-17312

[72] Zhang J, Cheng J, Li Z, Weng M, Zhang X, et al. 2024. Effects of ultra—high pressure, thermal pasteurization, and ultra—high temperature sterilization on color and nutritional components of freshly—squeezed lettuce juice. Food Chemistry 435: 137524

[73] Truong NQA, Puzovic A, Pavon—Vargas D, Simkova K, Rabeeah I, et al. 2025. Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice. Innovative Food Science & Emerging Technologies 104: 104101

[74] Gülenç B, Özdemir E, Başaran P, Kartal S, Akan T. 2024. Impact on microbiology and product quality of plasma—activated water treatment on fresh green leafy vegetables. Postharvest Biology and Technology 217: 113087

[75] Shanker MA, Khanashyam AC, Pandiselvam R, Joshi TJ, Thomas PE, et al. 2023. Implications of cold plasma and plasma activated water on food texture— a review. Food Control 151: 109793

[76] Naseem T, Zahid U, Shahzad A, Ali Hassan S, Abdi G, et al. 2025. Cold plasma as a frontier in combating foodborne bacterial pathogens in ready—to—eat (RTE) foodstuff. Applied Food Research 5: 100842

[77] Mayookha VP, Pandiselvam R, Kothakota A, Padma Ishwarya S, Chandra Khanashyam A, et al. 2023. Ozone and cold plasma: emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices. Food Control 144: 109399

[78] Liu Y, Zhao C, Huang M, Sun C, Cao J, et al. 2022. Effect of cold atmospheric plasma on the gray mold rot of postharvest mulberry fruit. Food Control 137: 108906

[79] Li M, Li X, Han C, Ji N, Jin P, et al. 2019. Physiological and metabolomic analysis of cold plasma treated fresh—cut strawberries. Journal of Agricultural and Food Chemistry 67: 4043-4053

[80] Hu X, Sun H, Yang X, Cui D, Wang Y, et al. 2021. Potential use of atmospheric cold plasma for postharvest preservation of blueberries. Postharvest Biology and Technology 179: 111564

[81] Cong KP, Li TT, Wu CE, Zeng KF, Zhang JH, et al. 2022. Effects of plasma—activated water on overall quality of fresh goji berries during storage. Scientia Horticulturae 293: 110650

[82] Xiao W, Wu X, Huang X, Li L, He Z, et al. 2023. Inhibitory Effect of Low Temperature Plasma—Activated Water on the Surface Microorganisms and the Quality Attributes of Blueberry. Science and Technology of Food Industry 44: 359-365 (in Chinese)

[83] Misra NN, Moiseev T, Patil S, Pankaj SK, Bourke P, et al. 2014. Cold plasma in modified atmospheres for post—harvest treatment of strawberries. Food and Bioprocess Technology 7: 3045-3054

[84] Oliveira M, Fernández—Gómez P, Álvarez—Ordóñez A, Prieto M, López M. 2022. Plasma—activated water: a cutting—edge technology driving innovation in the food industry. Food Research International 156: 111368