Rising consumer demand for nutrient-rich foods, such as fruit and vegetable juices and milk, driven by their high vitamin and antioxidant content, has led to an influx of fruit juice and extract products. The extraction process vital for retrieving beneficial substances from fruits, traditionally involves mechanical pressing and solvent-based techniques, which can compromise quality of food. PEF technology entails brief pulses of electrical intensity, typically ranging from 20 to 80 kilovolts per centimetre, delivered at a frequency between 1 and 100 Hertz, lasting for duration of 1 to 100 microseconds. Pulsed Electric Field (PEF) technology has emerged as a promising, non-thermal alternative, and yield of juices and extracts by selectively permeating cell membranes while preserving cell wall integrity. Ultimately, PEF processing extends product shelf life and adds value to food items and by-products, making it an effective method for food processing.