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The application of pulsed electric field (PEF) in food processing, has gained significant attention as a key non-thermal method. Studies have shown that PEF can not only effectively inactivate common microorganisms in fruit and vegetable juices without affecting the organoleptic quality, but also effectively promote the food drying and extraction of active substances, as well as the modification of macromolecules can be effectively realized by PEF, promoting the circular economy and the reuse of processing wastes. Over the past few years, PEF technology has made substantial progress, transitioning from laboratory and pilot plant stages to large-scale industrial applications. Future research is essential to optimize PEF parameters (e.g. field strength, pulse duration) for different food materials to maximize efficiency and effectiveness, facilitating the broader adoption of PEF technology in the industry. Understanding the molecular mechanisms underlying PEF-induced changes in food composition is also crucial. Moreover, conducting more pilot studies will help address practical challenges, enhancing the technology's suitability for industrial-scale applications. This paper aims to systematically review the achievements of the PEF technology in various fields of food processing over the past five years, detailing its working principles and addressing the challenges and future directions for its large-scale application. [ABSTRACT FROM AUTHOR]

Summary: Meat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry. [ABSTRACT FROM AUTHOR]

Summary: Gliadin is an important protein present in cereals. Owing to its solubility in alcohol, gliadin contributes significantly to the field of food industry. However, at present, it is challenging to study the structural characteristics of gliadin at the molecular level because the exact 3‐D structure cannot be obtained using experimental methods. In this study, an α‐gliadin model was constructed by combining homology modelling, ab initio modelling, and threading methods to study the structural properties of gliadin in ethanol aqueous solution. Our results indicated that glutamine is a key element of α‐gliadin. Also, α‐gliadin exhibited relatively low hydrophilicity and high lipid solubility. Molecular dynamics simulations suggested that there are hydrogen bonds and van der Waals forces existed between α‐gliadin and ethanol molecules. This study has explored the structure of wheat gliadin and its conformation in different ethanol solutions and provides a deeper understanding towards the deacetylation mechanism and potential applications of α‐gliadin in the food industry. [ABSTRACT FROM AUTHOR]