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Electrical Fields in the Processing of Protein-Based Foods
Ricardo N Pereira1,2, Rui Rodrigues1,2, Zita Avelar1
1CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Foods (Basel, Switzerland)
|February 24, 2024
Summary
Electric field processing offers novel methods to alter food protein properties, impacting both conventional and alternative sources. This review focuses on industrially relevant electric field technologies and their effects on protein structure and function.
Area of Science:
- Food Science and Technology
- Biophysics
- Materials Science
Background:
- Electric field-based technologies present unique opportunities for food processing.
- Controlled heat dissipation (ohmic heating) and electrical variables (electroporation) can modify food properties.
- Emergent plant- and microbial-based protein sources require advanced processing techniques.
Purpose of the Study:
- To review electric field processing (EFP) technologies for food applications.
- To explore the structural and biological effects of EFP on protein fractions.
- To contextualize EFP effects on both conventional and alternative protein sources.
Main Methods:
- Review of scientific literature on electric field processing of food.
- Focus on industrially implemented EFP technologies.
- Analysis of thermal and non-thermal electric field effects on proteins.
Main Results:
- EFP, including ohmic heating and electroporation, can modify food protein functionality.
- Both thermal and non-thermal EFP impact protein structure and biological properties.
- The review covers a broad range of protein sources, including novel ones.
Conclusions:
- Electric field processing is a promising technology for enhancing food protein properties.
- Understanding EFP's effects is crucial for optimizing food product development.
- Further research into EFP applications for diverse protein sources is warranted.
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