Abstract

Innovative technologies for foods with enhanced active compounds include fundamentals in food processing as well as the innovation made during the last few years a group of emerging technologies have grown significantly because of the interest in the development of foods with active compounds. Technologies, such as osmotic dehydration and vacuum impregnation at mild temperatures, are considered minimal processing techniques because they preserve the fresh characteristics of fruits. On the other hand, ohmic heating (OH) is a thermal process in which heat is internally generated by the passage of an electrical alternating current (AC) through a body, such as a food system, which serves as a source of electrical resistance. In OH treatments, the moderate electric field application offers an interesting addition for enhanced diffusion via electric field treatment, and the potential of low field strength and low frequencies for plant membrane permeabilization processes increases with increasing field strength and decreasing frequency. Studies have indicated that the combination of OH and vacuum impregnation (VI) has beneficial effects on the acceleration of mass transfer in fruit samples, and the shelf life at 5°C was extended compared to that of control samples