Impact of Pulsed Electric Field Pretreatment on Drying Kinetics and Quality Attributes of Plant-Based Foods: A Meta-Analysis.

Pulsed electric field (PEF) pretreatment is an emerging nonthermal technology that enhances drying efficiency by inducing electroporation, thereby facilitating mass transfer and accelerating moisture removal in plant-based foods. However, previous studies have reported variable outcomes, particularly in color changes and texture modifications, which are influenced by differences in PEF conditions and drying methods. This study, therefore, aimed to quantitatively evaluate the effects of PEF pretreatment on drying kinetics and the quality of dried plant-based foods through a meta-analysis. Data were retrieved from Scopus and PubMed databases, yielding 48 articles that met the inclusion criteria. Analyses were conducted using a random-effects model with Hedges' d as the effect size. Heterogeneity was assessed using the Q statistic and I2, and publication bias was examined using the fail-safe N method. The results revealed that PEF pretreatment significantly increased effective moisture diffusivity, reduced drying time, improved rehydration ratio, and affected color attributes (ΔE and chroma) (p < 0.05). In contrast, its effects on total phenolic content, vitamin C, and water activity (aw) were insignificant and exhibited susceptibility to publication bias. Subgroup analyses further revealed that PEF effectiveness strongly depended on commodity category, PEF parameters, and drying method. Overall, PEF consistently enhanced drying kinetics and rehydration capacity while increasing color differences; however, its effects on bioactive compounds and aw remain inconclusive due to limited and potentially biased evidence. These findings highlight PEF as a promising pretreatment strategy to improve drying efficiency while maintaining desirable quality in dried plant-based foods.