This review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20-80 kV/cm) to foods placed between two electrodes could achieve better flavor preservation and color retention in liquid foods than heat processing. HIPEF processing has been shown to deliver safe and chillstable fruit juices with fresh-like sensory and nutritional properties. In addition, studies have shown that hurdle application of the different non-thermal treatments offers synergistic advantage over separate application of the individual treatment. PEF treatment in combination with other hurdles (such as microfiltration with large pore 1.2 mm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes. PRACTICAL APPLICATIONSNon-thermal technology is one of the food processing and preservation methods that currently have been explored on a global scale. Pulsed electric fields (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and causes little or no change in food qualities. It is an efficient process that is employed to inactivate microorganisms and decrease the activity of enzymes without major undesirable effects on the organoleptic qualities of food products. PEF technology has not only proven to be effective in eliminating food microorganisms and inactivate enzymes, it also has a higher flavor and color retention properties than thermally processed foods.

The seeds of Terminalia catappa from Malaysia were analyzed for their physicochemical properties. The following values were obtained: moisture 6.23 ± 0.09 %, ash 3.78 ± 0.04 %, lipid 54.68 ± 0.14 %, protein 17.66 ± 0.13 %, total dietary fibre 9.97 ± 0.08 %, carbohydrate 7.68 ± 0.06 %, reducing sugar 1.36 ± 0.16 %, starch 1.22 ± 0.15 %, caloric value 593.48 ± 0.24 %. Studies were also conducted on amino acid profile and free fatty acid composition of the seed oil. Results revealed that glutamic acid was the major essential amino acid while methionine and lysine were the limiting amino acids. The major saturated fatty acid was palmitic acid, while the main unsaturated fatty acid was oleic acid followed by linoleic acid. In addition, the seed was rich in sucrose and had trace amount of glucose and fructose. Briefly, the seed was high in proteins and lipids which are beneficial to human.

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Composition and thermal profiles of the endogenous lipids of ten commercial chicken nuggets brands (NPO, ACO, AFO, APO, ASO, AMO, ARO, JOD, SMO, and SOD) were compared with those of the lipids of chicken nuggets pre-fried in lard (ALD) and palm olein (AOO) to determine the type of oil used for pre-frying of the product. The stearic acid content of the commercial brands were similar to that of the sample pre-fried in palm olein, but significantly (p \ 0.05) lower than that of the sample pre-fried in lard. The triacylglycerol (TAG) profiles of the commercial brands were similar to that of the sample pre-fried in palm olein, but distinctly different from the sample pre-fried in lard according to the dissimilarities in the contents of TAG molecules namely, PLL, POS, and PPO. Based on thermal analysis, the commercial brands of chicken nuggets could be divided into three distinguishable subgroups namely, Group-A: NPO; Group-B: ACO, AFO, APO, ASO; Group-C: AMO, ARO, JOD, SMO, SOD. While brands under group-B showed close similarity to AOO, none show any similarity to sample ALD. As any of the samples did not possess characteristics of the sample pre-fried in lard, the commercial brands of chicken nuggets of this study are recommendable for consumers whose religious restriction prevents the use of lard in food.

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