Abstract:Technology of pulsed electric fields （PEF） could be a alternative and novel preservation method of food liquids compared to traditional heat pasteurisation，which provides high-quality and fresh-like foods with good shelf life，nutritional value，and flavor. In recent years，various studies have examined the potential applications of PEF in beverages industry：the inactivation of spoilage microorganisms in soft beverage or alcoholic drink and the improvement of the quality of products during manufacture process and etc. PEF technology is applied in beverage industry and achieved the same effects，no heat generated compare with thermal processes，regarded as an alternative for pasteurization of beverage as a method of non-thermal preservation. In contrast to other non-thermal processes，PEF technology requires very short processing times and the treatment can be applied in continuous flow. Moreover，high-intensity PEF（HIPEF） treatment can be an effective alternative for traditional preservation by pasteurization，while low-to-moderate-intensity PEF can improve extractability of bioactive components. Research in the last decade has shown that moderate PEFs can improve some processing parameters，such as pressing，drying，extraction，and diffusion，of solid textures. The aim of this review is to look at the state of the art and to note the most important challenges of the future application of PEF in beverage.