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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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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]
Total Authors: 8
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
Total Affiliations: 6
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