Pulsed Electric Fields for Emerging Single‐Cell Bioprocessing in Food Applications: Electropermeabilization Mechanisms and Design Principles

Comprehensive Reviews in Food Science and Food Safety 2026 Open access

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Authors: Byron Perez, Julia Baumgartner, Daniel Macken, Iris Haberkorn, Alexander Mathys
DOI: 10.1111/1541-4337.70411
Cited by: 7
References: 112

Abstract

This review evaluates pulsed electric fields (PEF) as an emerging platform for single-cell bioprocessing in food applications. Connections are drawn between key mechanisms in electropermeabilization and applications, and a practical PEF process design framework is provided. Electropermeabilization is governed by electrical parameters, physicochemical conditions, cellular traits, and system-level variables such as chamber geometry and residence time. Furthermore, cell densities and organism choice critically influence processing outcomes. Linking mechanistic understanding and practical applications, this holistic approach aims to increase reproducibility and scalability in PEF-based single-cell bioprocessing in the food sector.

Fields of Study & Subjects

Microbial Inactivation Methods Plasma Applications and Diagnostics Food Drying and Modeling

Publication details

Journal / source
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Volume
25
Issue
2
Pages
e70411–e70411
Publication date
16 February 2026
Language
EN