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The commercial future of any food and its ingredients is mostly determined by consumer perceptions and preferences following their lifestyle. However, health‐conscious and educated consumers are increasingly deliberated on natural, minimally processed foods. Accordingly, academic interest in food processing has expanded to maintain the degree of product freshness. But the scope of these published studies is broad and fragmented while there is limited research that systematically evaluates emerging technologies such as ohmic heating (OH) in clean‐label applications in fruit and vegetable sector. OH applies an electric current endorsing uniform and quick heat generation inside the food matrix. Furthermore, OH has shorter processing times, which inhibits overheating and causes less deterioration of heat‐labile nutrients. This study presents a comprehensive overview of advanced OH applications for inactivation of degrading enzymes and conserving natural properties of food when compared with conventional heating such as pasteurization or sterilization. Moreover, the OH combinations with nonthermal techniques such as vacuum, dehydration/drying, and evaporation/concentration have been discussed. Practical applications OH technology is considered very useful for producing products as “clean labeled.” Among the advantages of using OH for food processing and preservation purposes, it is very important to maintain antimicrobial properties, many nutrients and pro‐health components in processed fruit and vegetable products. OH has high potential and wide scope in future for various unit operations such as dehydration, evaporation, blanching and extraction for the food and vegetable sector. These are subjected to continuous investigation as per consumer demand without compromising safety. And due to energy savings (short process time), the possibility of using it in sustainable food production techniques.

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Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Roobab

Khan

Irfan

et al. 2022

J Food Process Engineering

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Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field

Burak,

Sapach

2024

Food systems

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The modern consumer prefers natural products with minimal processing, which allows maximum preservation of the nutritional value of the product and fresh taste and aroma. The purpose of this article is to review the results of studies concerning the effect of ohmic heating on the product in comparison with heat treatment and considering the combined use of this method with non-thermal technologies in the production of canned fruit and vegetables. The material for this study was 105 scientific publications. A search for scientific literature in English and Russian on the use of the ohmic heating technology in the process of processing fruits and vegetables was carried out in the bibliographic databases Scopus, Web of Science, as well as in other sources. The period 2010–2023 was adopted as the time frame for the review of scientific publications. To review the subject field of the study, an algorithm was used in accordance with the PRISMA protocol. A scientific search and review of scientific publications on the research topic showed a limited number of studies assessing the ohmic heating (OH) technology in the processing of fruits and vegetables. In the process of using this technology, electric current is applied, ensuring uniform and rapid release of heat inside the food matrix. OH has a shorter processing time, which helps preserve the organoleptic quality of the product and its nutritional value. Compared to heat treatment, the OH technology not only inactivates microorganisms and food enzymes, but also prevents overheating, which reduces the negative impact of temperature on the chemical composition of the product. Evaporation/concentration, dehydration/drying of fruit juices or purees using OH resulted in higher energy efficiency and reduced processing time compared to traditional processing methods. Despite many advantages, there are limitations to large-scale industrial application of the OH method, including corrosion of the electrodes, which can have a negative impact on the product, as well as uneven heating of some types of fruit and vegetable raw materials during continuous processing. The results of this review can be used in the process of conducting further scientific research, which is advisable to continue in order to determine specific processing parameters and eliminate uneven heating of food raw materials.

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Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field

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