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

Kubo, Mirian Tk; Siguemoto, Érica Sayuri; Funcia, Eduardo dos Santos; Augusto, Pedro Esteves Duarte; Curet, Sébastien; Boillereaux, Lionel; Sastry, Sudhir K.; Gut, Jorge Aw

doi:10.1016/j.cofs.2020.01.004

Cited by 113 publications

(36 citation statements)

References 88 publications

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“…The main tested techniques include microwave and radio frequency heating, ohmic heating, and infrared heating. One of the main advantages of novel thermal processing compared to traditional thermal treatments is the fact that the treated products are heated internally and not through the surface, resulting in fast volumetric heating [2,12,14]. Several review papers have been published recently dealing with either thermal and non-thermal processing treatments [15,19,38,39] or with analytical methods [34,35,[40][41][42][43].…”

Section: Thermal Processingmentioning

confidence: 99%

“…Traditional thermal treatments such as roasting, boiling, grilling, and frying have been widely used for ages due to their availability and simplicity. The main purposes of thermal treatments are to cook food and enhance sensory properties and digestibility, to inactivate microorganisms and ensure food safety, and to extend the shelf life [2,3]. However, the application of high heat loads may lead to degradations and harmful effects on sensory and nutritional quality parameters of the treated products, especially in the case of muscle food products, which are known for their high sensitivity to heat treatments [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the constantly increasing consumer demand for fresh, safe, nutritious, and healthy food products, along with the novel consumption trends (e.g., minimally processed foods) have moved the food industry towards the development of novel and innovative thermal processing techniques [10,11]. In this regard, a number of techniques, such as microwave, radio frequency, ohmic heating, and infrared processing have become the center of interest of several recent studies [2,[12][13][14].…”

Section: Introductionmentioning

confidence: 99%

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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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Section: Thermal Processingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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“…Esta característica do processo permitiria trabalhar em temperaturas ou tempos inferiores ao do processo convencional (ROY;GUPTA, 2003;MATSUI et al, 2008;SOMAVAT et al, 2012). Entretanto, a quantificação do efeito não térmico ainda é um tema controverso na literatura e alguns trabalhos são questionados por compararem condições diferentes de processamento (JACOB;CHIA;BOEY, 1995;CASTRO et al, 2004;KAPPE;DALLINGER, 2006;SHAZMAN et al, 2007;ZHANG, 2011;SASTRY, 2013;KUBO et al, 2020). Ling et al (2015) reforçam a importância de modelos no estudo da cinética de alterações nos alimentos durante processos térmicos, que permitem garantir a satisfação e a segurança do consumidor.…”

Section: Introductionunclassified

“…Medidas experimentais (linhas contínuas) e previsões de modelo (X) para permissividade relativa e fator de perda de lotes de água de coco em função da frequência Fonte: o próprio autor(2020)5.2 ENSAIOS DE TRATAMENTO TÉRMICO5.2.1 Adequação dos históricos tempo-temperaturaAo comparar os efeitos de dois métodos de aquecimento, é essencial tornar os perfis tempo-temperatura semelhantesKUBO et al, 2020). A Figura 5.2 apresenta exemplos de pares de históricos ( ) de aquecimentos convencional e ôhmico ou dielétrico.…”

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Estudo e modelagem da inativação enzimática no processamento de água de coco verde e suco de laranja por aquecimento ôhmico e dielétrico.

Funcia¹

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Quality attributes of fruit-based foods are sensitive to the high temperatures required to inactivate the deteriorating enzymes polyphenoloxidase (PPO), peroxidase (POD) and pectinesterase (PE). Ohmic and focused microwave heating are promising because they promote rapid volumetric heating without superficial overheating and with a possible non-thermal effect on inactivation. The objective of this work is to study the inactivation of PPO and POD in green coconut water and that of PE in orange juice to determine the respective inactivation kinetics, aiming at identifying non-thermal effects. Batch tests were performed in thermal immersion baths, in a chemical synthesis mini-reactor by focused microwaves with temperature recording by optical fiber sensors and in a customized ohmic heating cell with refrigeration and temperature recording by insulated thermocouple. Kinetic models for the prediction of residual activity were fitted based on similar temperature histories for paired conventional and electrothermal tests, using a nonlinear optimization method linked to the numerical integration of lethality, thus avoiding the simplifying hypothesis of constant temperature. The uncertainty of the fitted parameters was quantified by Monte Carlo methods. The first order and fractional kinetic models did not adequately describe the data. The Weibull model with a constant shape factor showed convergence and fit similar or better to the two fractions model for PE and PPO. Estimates of parameter distributions depended on the heating method. Evidence of dependence on possible non-thermal effects with process temperature was observed. The POD showed overactivation and none of the studied models proved to be adequate. It is hoped that this research, by the quantifying the non-thermal effects of electric fields on the inactivation of enzymes in green coconut water and orange juice, will allow assessment of the viability and scale-up of these technologies for the processing of these products.

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Microwave Food Processing: Principles and Applications

Laguerre¹,

Hamoud-Agha²

2022

Thermal Food Engineering Operations

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

Cited by 113 publications

References 88 publications

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Estudo e modelagem da inativação enzimática no processamento de água de coco verde e suco de laranja por aquecimento ôhmico e dielétrico.

Microwave Food Processing: Principles and Applications

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