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Inactivation of the PME-T with ohmic heating process at 20 V/cm. Figura 6. Inactivación de PME-T a calentamiento óhmico a 20 V/cm.
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The work herein is about the thermal inactivation of pectin methylesterase (PME) partially purified mango when applying ohmic heating. The variables of the study were the initial electrical conductivity (0.29 to 0.48 S m-1), the applied electric field (17, 20 and 23 V/cm) and treatment temperature (30 to 72 °C). The electrical conductivity was meas...
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Citations
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.
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.
Black garlic (BG) is obtained by the Maillard reaction under controlled conditions of temperature and humidity. This study describes the traditional processing (TT-BG) and the use of ohmic heating (OH) as pre-treatment (OH-BG) to improve time processing. Physicochemical composition and sensory properties were of particular interest in this study. The OH as a pretreatment causes the hydrolysis of fructans to fructose, which are degraded during storage under traditional treatment conditions (70 °C/94% RH) through the Maillard reaction causing the faster formation of compounds responsible for the color of black garlic compared to black garlic without pre-treatment. This reaction cuts down the time to attain the characteristic color of black garlic from 30 to 12 days. The 5-hydroxymethyl-2-furaldehyde (HMF) content was 3.6 times higher in OH-BG than in TT-BG. The polyphenol content and antioxidant capacity did not show differences between TT-BG and OH-BG, but their levels were superior to commercial sample. Both products (OH-BG and TT-BG) were sweet (36.8 and 31.6 ºBx, respectively) and had an excellent organoleptic acceptance (75 and 70%). These results highlight the potential of ohmic heating pretreatment in reducing the time to obtain good quality BG.
