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HIGHLIGHTS  Nonthermal technologies produce safe and high-quality foods  Nonthermal technologies are more energy-efficient than conventional treatments  Nonthermal technologies are a potential replacement of thermal treatments ABSTRACT The demand for fresh, healthy, convenient and safe foods has prompted the development of nonthermal technologies in the food area. Numerous investigations in high-hydrostatic pressures, pulsed electric fields, ultrasound, ultraviolet light, pulsed light and cold plasma have demonstrated their effectiveness to obtain safe products with high-quality standards compared to conventional processes. The understanding of their mechanisms of action has driven to the definition of critical parameters to achieve successful results, satisfying current consumers demands. This review aims to summarize the newest information about emerging technologies used to obtain safe and high-quality products.

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Along the years, processing technologies for food preservation have been in constant development in order to meet current consumers' claims. In this way, researchers have been continuously working to understand the effects of different novel emerging technologies tested on foods to ensure microbiological stability as well as high quality attributes. Among these novel technologies, pulsed electric fields (PEF) have shown to be a potential non-thermal treatment capable of preserving liquid foods with freshlike characteristics. As a result, in the last decade, great technological advances have been accomplished regarding to PEF processing, such as improvement on the chamber designs, optimization of the process as well as achievement of high-quality-processed foods. This paper reviews the latest developments related to PEF technology for food preservation, the current designs of PEF treatment chambers, and modeling concepts applied for process optimization. In addition, some scaling-up considerations are included for future industrial implementation of PEF processing.