Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch

Potato starch–water suspensions (8.0%, w/w) were subjected to pulsed electric fields (PEF) treatment at 30 kV·cm^− 1, 40 kV·cm^− 1 and 50 kV·cm^− 1, respectively. The physicochemical properties of PEF-treated potato starch samples were investigated using scanning electron microscopy (SEM), laser scattering technique, X-ray diffractometry (XRD), differential scanning calorimetry (DSC), and the Brabender rheological method, with native potato starch as reference. It has been concluded from SEM analysis that dissociation and damage of PEF-treated potato starch granules appeared. Some granules aggregated with each other and showed gel-like structures. It was revealed from particle size analysis that there was an obvious increase of the granule size after PEF treatment. This has been attributed to the aggregation among granules. It was also demonstrated from other analysis that relative crystallinity, gelatinization temperatures, gelatinization enthalpy, peak viscosity as well as breakdown viscosity of modified samples all decreased with increasing electric field strength.

Industrial relevance

In this study, the effect of PEF treatment (up to 50 kV·cm^− 1) on physicochemical properties of potato starch has been investigated. The results from SEM images showed that dissociation, denaturation and damage of potato starch granules had been induced by the PEF treatments. Some of granule fragments showed gel-like structures, and congregated with each other or with other starch granules. Laser scattering measurements of particle size revealed that an obvious increase of granule size under electric field strength of 50 kV·cm^− 1, which was attributed to the aggregation of the starch granules. The X-ray diffraction pattern showed an obvious loss of crystalline structure after the PEF treatment at 50 kV·cm^− 1, which induced a trend of transformation from crystal to non-crystal in potato starch granules. DSC analysis showed a decrease in gelatinization temperatures (T_o and T_p) and gelatinization enthalpy (ΔH_gel) with increasing electric field strength. Brabender rheological method has been used to show that the peak viscosity and breakdown viscosity decrease with increasing electric field strength of PEF treatment. All the results reveal that the PEF treatment can lead to an intragranular molecular rearrangement of potato starch granules, which induces changes of various physicochemical properties of the treated starch thus may endow it some new characteristics and functions. This phenomena may warrant further more detailed study.     

Pulse Duration and Efficiency of Soft Cellular Tissue Disintegration by Pulsed Electric Fields

The effect of pulse duration on efficiency of disintegration of apple tissue by pulsed electric fields (PEF) was studied. The samples (26-mm diameter, 10-mm height) were treated by PEF at electric field strength E between 100 and 400 V/cm, pulse duration t _i of 10, 100, 1,000 μs, inter-pulse duration Δt of 100 μs and different number of pulses n. Both the degree and the time evolution of tissue damage were quantified by electrical conductivity disintegration index Z and characteristic damage time τ, respectively. The samples exposed to the same PEF treatment time nt _i showed noticeably higher disintegration efficiency for larger pulse duration. The synergism of PEF and thermal treatment with temperature T (20–50 °C) was demonstrated. The Arrhenius dependence of τ(T) for PEF treatment at E = 100 V/cm gave the decreasing activation energy W as a function of t _i, (Q ≈ 164 kJ/mol at t _i = 10 μs, Q ≈ 109 kJ/mol at t _i = 100 μs and Q ≈ 66 kJ/mol at t _i = 1,000 μs). Textural relaxation data supported the higher damage efficiency for longer pulse duration.     

Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

A pilot study for the pulsed electric fields (PEF) assisted countercurrent diffusion of inulin from chicory roots is presented. The influence of PEF parameters (electric field intensity E = 600 V cm^?1, treatment duration t_PEF = 10–50 ms) and diffusion temperature (varied between 30 and 80 °C) on soluble matter extraction kinetics, inulin content of juice, and pulp exhaustion are investigated. The draft (liquid to solid mass ratio) was fixed at 140%, similar to the industrial conditions. PEF treatment facilitates extraction of inulin at conventional diffusion temperature (70–80 °C), and diffusion temperature can even be reduced by 10–15 °C with comparable juice inulin concentration. Less energy consumption can be achieved by reducing PEF treatment duration to 10 ms, which is observed sufficient for effective extraction.     

Inactivation of Yersinia enterocolitica by pulsed electric fields

The influence of growth conditions, treatment medium characteristics and PEF process parameters on the lethal effect on Yersinia enterocolitica of pulsed electric fields (PEF) treatments in batch has been investigated. Growth phase, temperature of growth, pH, conductivity of the treatment medium, pulse width and frequency of pulses did not influence the sensitivity of Y. enterocolitica to PEF. However, an A_w decrease from >0.99 to 0.93 of the treatment medium increased the PEF resistance of Y. enterocolitica with 3.5 log₁₀ cycles after a treatment of 22 kV/cm, 800 μs and 880 kJ/kg. Inactivation of Y. enterocolitica increased with the field strength, treatment time and total specific energy up to a maximum of 6 log₁₀ cycles after 28 kV/cm, 2000 μs and 3559 kJ/kg. A nonlinear relationship was found among the survival fraction and the treatment time or the specific energy that was accurately described by a mathematical model based on the Weibull distribution. The inactivation of Y. enterocolitica by PEF was characterized by maximum field strength thresholds. Above these thresholds, specific energy necessary to obtain a given level of inactivation scarcely decreased by increasing the electric field strength, and inactivation of Y. enterocolitica only depended on the specific energy applied.     

Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction

The influence of pulsed electric fields (PEF) pre-treatment at different field strength (E = 1–5 kV/cm) and energy input (W_T = 5–10 kJ/kg) on the recovery yield of lycopene in either acetone or ethyl lactate from industrial tomato peels residues, was investigated. The rate of lycopene extraction in both solvents decreased with time and was predicted rather satisfactorily (R² = 0.96–0.99) by the Peleg's model. Micrograph of tomato peels showed that PEF induced size reduction and separation between the plant cells likely due to pore formation and leakage of intracellular matter. Coherently, PEF treatment (5 kV/cm, 5 kJ/kg) significantly enhanced the extraction rate (27–37%), the lycopene yields (12–18%) and the antioxidant power (18.0–18.2%) in either acetone and ethyl lactate extracts, as compared with untreated samples. However, acetone gave the highest lycopene yield. HPLC analyses revealed that all-trans lycopene was the main carotenoid extracted and no degradation/isomerization phenomena occurred. The results obtained in this work suggest that the application of PEF prior to solid-liquid extraction with environmentally friendly solvents could represent a sustainable approach for the valorization of industrial tomato peels residues.Industrial relevanceIndustrial processing of tomatoes generates large amount of by-products, mainly peels, which represent a cheap and abundant source of natural carotenoids, especially lycopene. The recovery lycopene from tomato peels residues is a crucial step for use in a wide range of industrial applications in food, cosmetic and pharmaceutical sectors as natural pigment and antioxidant. PEF pre-treatment allows to intensify the extractability of lycopene from of tomato processing by-products using environmentally friendly solvents, thus adding new value to the tomato processing chain, improving economic performances and decreasing waste problems.     

Assessment of plant tissue disintegration degree and its related implications in the pulsed electric field (PEF)–assisted aqueous extraction of betalains from the fresh red beetroot

In this study, we performed the pulsed electric field (PEF)-assisted aqueous extraction of betalains from fresh red beetroot, simultaneously evaluating a disintegration degree of red beetroot tissue. The extraction results showed that the application of 3 pulses (1 Hz) with 100 μs duration and 2.0 kV/cm pulse strength (delivering total specific energy of 2.53 kJ/kg) resulted in extraction up to ~70% (extracted for 1 h at 22 °C) of total betalains. It was observed that at low specific energy inputs (0.8 and 2 kJ/kg – 0.5, 1.0, 1.5 and 2.0 kV/cm), the PEF treatment duration has a significant effect on the extraction yield of betalains. We show that comparing the efficiency of PEF treatments with different PEF strengths and durations, but the same specific energy inputs (0.8, 2.0, and 4.0 kJ/kg), higher permeabilization index (Z_p) does not refer to a higher extraction yield of betalains.Industrial relevancePEF-assisted aqueous extraction of betalains from the fresh red beetroot is effective, energy favourable and environmentally friendly method and could serve as an alternative to the conventional extraction techniques. Our study shows that the extraction yield of betalains is better reflected by measurements of supernatant conductivity rather than Z_p.     

Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields

Death and injury following exposure of Micrococcus luteus to nisin and pulsed electric field (PEF) treatment were investigated in phosphate buffer (pH 6.8, σ=4.8 ms/cm at 20°C). Four types of experiment were carried out, a single treatment with nisin (100 IU/ml at 20°C for 2 h), a single PEF treatment, a PEF treatment followed by incubation with nisin (as before) and addition of nisin to the bacterial suspension prior to the PEF treatment. The application of nisin clearly enhanced the lethal effect of PEF treatment. The bactericidal effect of nisin reduced viable counts by 1.4 log₁₀ units. Treatment with PEF (50 pulses at 33 kV/cm) resulted in a reduction of 2.4 log₁₀ units. PEF treatment followed by nisin caused a reduction of 5.2 log₁₀ units in comparison with a 4.9 log₁₀ units reduction obtained with nisin followed by PEF. Injury of surviving cells was investigated using media with different concentrations of salt. Sublethally damaged cells of M. luteus could not be detected by this means, following PEF treatment.     

The selected quality aspects of infrared-dried black soldier fly (Hermetia illucens) and yellow mealworm (Tenebrio molitor) larvae pre-treated by pulsed electric field

Drying is one of the most important steps in processing of edible insects biomass for their potential utilisation in food applications. In this study, the impact of pulsed electric field (PEF) pre-treatment (at E = 1.07 kV/cm and W_spec = 5 and 20 kJ/kg) on infrared-assisted air drying kinetics of black soldier fly (Hermetia illucens) and yellow mealworm (Tenebrio molitor) larvae has been evaluated. Moreover, microbial load and physical quality parameters of dried matter have been analyzed. The results show that PEF enhances the kinetics of water evaporation from insects biomass, especially in the range of the moisture ratio (MR) from 1.0 to 0.2. For instance, in the case of having been drying H. illucens larvae for 20 min, MR equalled 0.86, 0.75, and 0.72 for the untreated sample, 5 kJ/kg PEF-treated and 20 kJ/kg PEF-treated one, respectively. The effect of the PEF treatment was less visible in the case of H. illucens larvae and for low MR values. The PEF pre-treatment did not affect the water binding properties of dried insect biomass, regardless of species. However, the PEF pre-treated matter exhibited the same or even higher hygroscopic properties than the untreated ones. The difference in optical properties between untreated and PEF-treated samples was marginal. Nevertheless, for microbial contamination, 20 kJ/kg PEF treatment reduced the total number of microorganisms by 0.5–1.0 log cycle in comparison to the dried matter that had not been pre-treated. Nevertheless, the total number of microorganisms was too high to be feasible for food production purposes which would require additional operations to ensure food safety.Industrial relevanceThe interest in utilisation of insects as an alternative source of macronutrients for food and feed is growing tremendously. Drying is one of the most popular first steps in further processing technology applicable to insect biomass. Since air drying is one of the longest and the most energy consuming unit operation, there is a need to seek alternative methods that can be coupled with pre-treatment to enhance the process kinetics. In this paper, the combination of infrared drying of two species of insects preceded by pulsed electric field treatment has been discussed.     

Study on the degradation of chitosan by pulsed electric fields treatment

Chitosan solution was processed by applying pulsed electric fields (PEF) with different strengths up to 25 kV cm^− 1. Changes of the physicochemical properties of chitosan, such as molecular weight and crystallinity degree, were measured by analyses of scanning electron microscopy (SEM), viscosity molecular weight (M_v), X-ray diffractometry (XRD), FTIR and UV spectra. The results showed that after being treated at 25 kV cm^− 1, the chitosan granules were significantly deformed with many pits and cracks appeared on the surface. M_v was decreased with the increasing electric field strength, for example, the M_v was decreased from 2.81 × 10⁵ Da (initial chitosan) to 1.54 × 10⁵ Da after the PEF treatment at 25 kV cm^− 1. Meanwhile, the crystalline region of the treated sample was significantly damaged from XRD patterns. All results showed that the PEF technique is a possible method to obtain low molecular-weight chitosan.

Industrial Relevance

Chitosan solution was treated by using pulsed electric fields (PEF) with different strengths up to 25 kV·cm^-1. Changes of the physicochemical properties of chitosan were measured by analyses of scanning electron microscopy (SEM), viscosity molecular weight (M_v), X-ray diffractometry (XRD), FTIR and UV spectra. The results showed that the PEF technique is a promising method for scale-up industrial manufacture of low-molecular-weight chitosan.     

Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments

Pulsed electric field (PEF) and mild thermal pretreatments at 60 °C (T60) may help preserve texture of plant tissue during thermal processing through pectin modification. However, potato starch may counteract the adhesive role of pectin during thermal processing. Furthermore, postharvest storage of potatoes may result in compositional and textural changes. Therefore, the effect of postharvest storage on potato composition and on texture of untreated, PEF treated and thermally treated tissue was studied. The composition remained unchanged (p-value <0.05), whereas the fresh tissue hardness slightly decreased (p-value ≤0.0001–0.1387) during storage. Prolonged storage resulted in a softer texture after PEF treatments with total specific energy input (W_T) ≤ 0.6 kJ/kg at electric field strengths of 0.74–1.01 kV/cm, whereas the hardness was independent of the storage time if W_T > 0.6 kJ/kg. Slower texture degradation at 95 °C was observed after T60 and, especially, PEF-T60 pretreatment, independently of the storage time.     

“Cold” electroporation in potato tissue induced by pulsed electric field

This work compares PEF-induced effects in potato tissue at temperatures below and above ambient (T = 2–45 °C). The potato (Agata) was selected for investigation. The PEF treatment using electric field strength E = 200–800 V/cm and bipolar pulses of near-rectangular shape with pulse duration t_p (=100 μs) was applied. The PEF experiments were done under non-isothermal conditions with temperature increase owing to the effect of ohmic heating. The linear temperature dependencies of electrical conductivity of potato tissue with different values of the electrical conductivity disintegration index, Z, were observed. However, the values of the conductivity temperature coefficient, α, at the reference temperature T_r = 25 °C were noticeably different for the intact (α_i = 0.0255 ± 0.0003 °C⁻¹) and completely damaged (α_d = 0.031 ± 0.009 °C⁻¹) potato tissues. This difference was explained by the impact of temperature on the structure of the damaged tissue. The non-isothermal PEF treatment was shown to be an effective tool for electroporation at low temperatures (below ambient). For initial temperature T_i = 2 °C, the most power saving was the PEF treatment at E = 200 V/cm (W ≈ 20–30 kJ/kg), and the PEF treatment at E = 400–800 V/cm required more power consumption (W ≈ 50–80 kJ/kg). The PEF treatment at the fixed value of E (=400 V/cm) showed that the total power consumptions (accounting for PEF treatment and thermal heating), required for high level of tissue disintegration, Z ≈ 0.9, were comparable for initial temperatures T_i = 2 °C (W ≈ 50–80 kJ/kg) and T_i = 20 °C (W ≈ 80 kJ/kg) and were noticeably higher for initial temperature T_i = 40 °C (W ≈ 150 kJ/kg).     

Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein,fat and chitin) and techno-functional properties

Edible insects are an important source of proteins, fat, and chitin, which need to be extracted to develop tailored products with a controlled composition. Pulsed electric fields (PEF) is a non-thermal technology that can enhance the extraction. This study explores the effect of PEF on the extraction of protein, fat and chitin from cricket flour, as well as the material's functional properties. House crickets (Acheta domesticus) were treated with PEF at several conditions (4.9–49.1 kJ/kg). PEF treatment with 4.90 kJ/kg increased the extraction yields of protein (>18%) and fat >40%), while the treatment at 24.53 kJ/kg increased the oil binding and emulsifying capacity and antioxidant activity of the cricket flour by 28.10, 64.88 and 58.20%, respectively. Water binding capacity and foaming capacity were not affected by the PEF treatment. These results outline PEF as a suitable pretreatment for the valorization of house cricket biomass with possible industrial application.     

A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots

This work examined the potential of valorization of vine shoots through their polyphenol and protein contents. However the choice of the experimental conditions targeted polyphenol extraction at the expense of proteins for further simplification of the purification process. The intensification of polyphenol and protein extraction by physical treatments (pulsed electric fields (PEF), high-voltage electrical discharges (HVED) and ultrasound (US)) was studied. A significant enhancement of polyphenol extraction was noticed with HVED, PEF and US. However, and for each treatment, the improvement of the extraction process started beyond a specific energetic threshold (HVED (10 kJ/kg), PEF (50 kJ/kg) and US (1010 kJ/kg)). HVED had the highest polyphenol and protein extraction yields with the lowest energetic prerequisite. Extracts of high polyphenol yield (34.5 mg of gallic acid equivalent (GAE) per g of dry matter (DM)) and high purity (89%) were obtained with HVED. Polyphenol and protein diffusion coefficients (m²/s) demonstrated HVED to better enhance the extraction process of those biomolecules. Similarly, the calculation of the electrical conductivity disintegration index, Z, showed the highest tissue damage for HVED and a rising cellular damage with the increased energetic requirement of each treatment.     

Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg

In this study, the lethal effectiveness of pulsed electric fields (PEF) on the inactivation of Salmonella enterica subs. enterica ser. Typhimurium and Staphylococcus aureus in liquid whole egg (LWE) has been investigated. Maximum inactivation levels of 4 and 3 Log₁₀ cycles of the population of Salmonella Typhimurium and S. aureus were achieved with treatments of 45 kV/cm, 30 μs and 419 kJ/kg, and 40 kV/cm for 15 μs and 166 kJ/kg, respectively. The non-linear kinetics of inactivation observed for both microorganisms at all the investigated electric field strengths were described by mathematical equations based on the Weibull distribution. The developed equations enabled to compare the microbial resistance to PEF and to establish the most suitable treatment conditions to achieve a determined level of microbial inactivation. PEF treatments varying from 30 kV/cm, 67 µs and 393 kJ/kg to 45 kV/cm, 19 µs and 285 kJ/kg allow to reduce 3 Log₁₀ cycles the population of the microorganism of concern in PEF food processing of LWE, Salmonella Typhimurium.Industrial relevanceThe data presented in this investigation in terms of electric field strength, specific energy and treatment time result of relevance to evaluate the possibilities of PEF technology to pasteurize LWE with this technology. The models developed in this study can be applied to engineering design, and for the evaluation and optimization of the PEF technology as a new technique to obtain Salmonella free LWE.Based on our results it is not recommended to apply treatments of energy levels higher than 250 kJ/kg, since PEF lethality hardly increased but markedly augmented the energetic costs. For these energy values, PEF technology by itself is not sufficient (3 Log10 cycles in the best case scenario) to assure the safe security of LWE. Therefore, intelligent combinations of PEF with other preservation technologies have to be developed in order to use pulsed electric fields as an alternative to heat pasteurization of LWE.     

Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (<Emphasis Type="Italic">Citrus paradisi</Emphasis>)

Pulsed electric fields (PEF) were applied to freshly prepared grapefruit juice using a laboratory scale continuous PEF system to study the feasibility of inactivating pectin methyl esterase (PME). Square wave PEF using different combinations of pre-treatment temperature, electric field strength and treatment time were evaluated in this study. Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated. Results showed that the highest level of inactivation (96.8%) was obtained using a combination of preheating to 50 °C, and a PEF treatment time of 100 μs at 40 kV/cm. Inactivation of grapefruit PME activity could be described using an exponential decay model. Calculated D-values following a 50 °C preheat were 77.5, 76.0 and 70.4 μs at 20, 30 and 40 kV/cm, respectively. The activation energy for the inactivation of PME by PEF was 36.2 kJ/mol.     

Effect of food matrix and heat treatment on the rheological properties of salmon-based baby food

Shelf stable baby foods from Alaskan salmon were developed from red and pink salmon with and without bones. The effect of salmon type, presence of bones and thermal treatment (121 °C for 55 min) on the dynamic (viscoelastic) and flow models were evaluated. Rheological behaviors of all samples were also tested over a temperature range of 25–55 °C. All samples had a higher viscoelastic behavior with consistently higher storage modulus (G′) than loss modulus (G″) over the entire frequency range used (0.5–100 rads/s at 25 °C). Thermal treatment had a significant effect (p < 0.0001) on viscoelastic behavior of baby foods when the exponential model (G′ or G″ = A(ω)^b) was used. A values were higher for the processed food for G′ and G″, and b values. The Casson model was found to be the best for the shear rate – shear stress for all types of tested samples. Retorted samples exhibited lower yield stress than their unretorted counterparts. Retorted samples were susceptible to temperature change more than unretorted samples as shown by energy of activation values (E_a) when the effect of temperature (25–55 °C) was studied with an Arrhenius type model. Red salmon without bone had higher E_a values among all samples and with pink salmon with bone recording a lowest among all of them.     

Pulsed electric field assisted sunflower oil pilot production: Impact on oil yield,extraction kinetics and chemical parameters

Sunflower oil pilot-production based on local raw materials assisted by pulsed electric field (PEF), which is produced in terms of oil yield, extraction kinetics and chemical parameters on pilot scale mill with continuous-flow material treatment developed in this work. PEF treatment with electric field strength 7 kV/cm and energy consumption of 6.1 kJ/kg on the sunflower seed increased the value of extraction yield by 2.3%, with respect to a control one. Extraction parameters obtained by pulsed electric field treatment showed that diffusion coefficient, micropore volume, and disintegration index were significantly higher than control ones (on 55.5%, 32.2% and 43% respectively). Furthermore, the use of PEF treatment had minor effects on the main chemical characteristics (acid and peroxide value etc.) and color parameters of the sunflower oil. On the basis of obtained results, it can be concluded that PEF could be a high potential industrial technology to improve enriched in human-health-related compounds of sunflower oil.Practical applicationsThe obtained results are relevant for specialists using PEF technologies and developing PEF equipment. The data will also be in demand when calculating the economic efficiency of PEF application on an industrial scale.     

Comparison of visible and near infrared reflectance spectroscopy to discriminate between pasture-fed and concentrate-fed lamb carcasses

We compared visible and near infrared spectroscopy to distinguish pasture-fed (P) from stall concentrate-fed (S) lamb carcasses. A total of 120 P and 139 S lambs were used. The reflectance spectrum of perirenal fat was measured at wavelengths between 400 and 700 nm using a portable spectrophotometer, and at wavelengths between 400 and 2500 nm using a laboratory monochromator NIRSystem. In method W_450–510, the reflectance data were used at wavelengths between 450 and 510 nm. In methods W_400–700 and W_400–2500, a multivariate analysis was performed over the full set of reflectance data, at wavelengths in the range 400–700 nm and 400–2500 nm, respectively. The proportion of correctly classified P lambs was 89.1%, 90.8% and 97.5% for W_450–510, W_400–700 and W_400–2500, W_400–2500 performing best. The proportion of correctly classified S lambs was not significantly different between methods (98.6%, 98.6% and 97.8% for W_450–510, W_400–700 and W_400–2500, respectively).     

The impact of pulsed electric fields on quality parameters of freeze-dried red beets and pineapples

The effect of pulsed electric fields (PEF) on the cell disintegration index (Zp), the freeze-drying process and the final product quality of red beet and pineapple tissue was studied. Red beets and pineapples were PEF-treated at an electric field strength of 1.07 kV/cm and specific energy inputs of 1 kJ/kg and 4 kJ/kg (PEF₁ and PEF₂, respectively). Freeze-drying was performed at a pressure of 1 mbar and heating plate temperature of 50 °C for red beet and 40 °C for pineapple. The quality of freeze-dried tissue was evaluated by the analysis of residual moisture content, macrostructure, texture, colour and rehydration properties. For freeze-dried red beets, the betalain content from extracts was studied. It could be stated that PEF pre-treatment had no significant influence on drying time reduction, however significantly improved the final quality of freeze-dried product. Moreover, the effect of PEF was strongly depending on type of plant material used.     

Effect of pulsed electric fields and high pressure on improved recovery of high-added-value compounds from olive pomace

Olive pomace is considered a solid by-product and a rich source of valuable compounds such as polyphenols, flavonoids with antioxidant properties, and proteins. Nonthermal technologies, which cause alterations to cell permeability, are being explored to assist conventional recovery techniques. The aim of this study was to assess the effect of pulsed electric fields (PEF) and high pressure (HP) on improved recovery yield of the high-added-value compounds or to shorten the extraction time of these compounds. Olive pomace (Tsounati cv) was pretreated with PEF (1.0 to 6.5 kV/cm, 0.9 to 51.1 kJ/kg, and 15 µs pulse width) or HP (200 to 600 MPa and 0 to 40 min). Evaluation of the intracellular compounds extracted via solid–liquid extraction (50% ethanol–water solution) was performed. More intense PEF and HP conditions resulted in a significant increase of the phenolic concentration up to 91.6% and 71.8%, respectively. The increased antioxidant capacity of each extract was correlated to phenolic compound concentration. The protein concentration that was achieved with PEF pretreatment was doubled; however, HP-pretreated extracts reached 88.1% higher yield than untreated for pressures up to 200 MPa. HP and PEF pretreatment decreased extraction completion time t₉₈ (needed time to recover the equal amount of phenolics and proteins of untreated after 60 min of conventional extraction) to 12 min and lower than 1 min, respectively. To conclude, both pretreatments are effective in improving the conventional extraction process for increased yield recovery of high-added-value compounds from olive pomace.