Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review

Author(s)

Kubo, Mirian T. K. ^[1] ; Siguemoto, Erica S. ^{[1, 2]} ; Funcia, Eduardo S. ^[1] ; Augusto, Pedro E. D. ^{[3, 4]} ; Curet, Sebastien ^[2] ; Boillereaux, Lionel ^[2] ; Sastry, Sudhir K. ^[5] ; Gut, Jorge A. W. ^{[1, 3, 6]}

Affiliation

^[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Sao Paulo, SP - Brazil

^[2] ONIRIS, GEPEA, CNRS, UMR 6144, Site Geraudiere, Nantes - France

^[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil

^[4] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr, Piracicaba, SP - Brazil

^[5] Ohio State Univ, Dept Food Agr & Biol Engn, Columbus, OH 43210 - USA

^[6] Univ Sao Paulo, Food Res Ctr FoRC, Sao Paulo, SP - Brazil

• Document type: Review article
• Source: CURRENT OPINION IN FOOD SCIENCE; v. 35, p. 36-48, OCT 2020.
• Web of Science Citations: 17

Abstract

The use of microwave and ohmic heating in food processing has the advantage of a fast volumetric heating due to ionic and dielectric mechanisms, depending on field frequency. One topic that has been under debate is whether or not the electric field has a non-thermal effect that enhances the inactivation of microorganisms and enzymes. Numerous studies with controversial have been conducted using different approaches, experimental designs and methodologies. This review discusses important factors for accurately assessing non-thermal effects, such as distribution and control of electric field and temperature, measurement of time temperature history, sample homogeneity, fair comparison with conventional processed samples. Current theories for non-thermal inactivation of enzymes (structure and functionally changes) and micro-organisms (cell membrane changes) are also reviewed. (AU)

• FAPESP's process: 14/06026-4 - Study of continuous-flow microwave thermal processing of cloudy apple juice
• Grantee: Érica Sayuri Siguemoto
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 17/24163-7 - Inactivation kinetics of enzymes in green coconut water and orange juice by ohmic and conventional heating
• Grantee: Eduardo dos Santos Funcia
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate (Direct)
• FAPESP's process: 16/24265-1 - Study and modelling of enzyme inactivation in the processing of green coconut water and orange juice by ohmic and dielectric heating
• Grantee: Eduardo dos Santos Funcia
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• FAPESP's process: 14/17534-0 - Evaluation of the effects of focused microwave processing on liquid foods
• Grantee: Jorge Andrey Wilhelms Gut
• Support Opportunities: Regular Research Grants