Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation

Abstract Drying is a key processing step for plant‐based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)‐assisted techniques are being explored as a novel pretreatment for drying. This review focuses on the application of PEF as pretreatment for drying plant‐based products, the preservation effects of this pretreatment, and its underlying mechanisms. A literature search revealed that PEF‐assisted drying is beneficial for maintaining the physicochemical properties of the dried products and preserving their color and constituent chemical compounds. PEF‐assisted drying promotes rehydration and improves the kinetics of drying. Unlike conventional technologies, PEF‐assisted drying enables selective cell disintegration while maintaining product quality. Before the drying process, PEF pretreatment inactivates microbes and enzymes and controls respiratory activity, which may further contribute to preservation. Despite numerous advantages, the efficiency and applicably of PEF‐assisted drying can be improved in the future.