Ohmic Heating and Bioactive Compounds

Moreno, Jorge; Zuñiga, Pamela; Jara-Quijada, Erick; Gianelli Barra, María Pía; Mella, Karla; Petzold, Guillermo


The evolution of the functional food has had considerable advancement over the past decade. Emergent technologies to produce food with enriched bioactive compounds have grown meaningfully. Natural foods such as fruits and vegetables represent the simplest form of functional foods and can be a good source of functional compounds. The population currently has a high proportion of individuals who are overweight or obese and suffer from heart risks and hypertension due to a reduction in the consumption of healthy foods such as fruits, vegetables, sh, and whole grains. Interest in healthy food has increased the consumption of nutraceutical/functional food. An alternative of healthy, natural and convenient food are fruit products. Innovative technologies for foods with enhanced active compounds include fundamentals in food processing as well as the innovation made during the past few years. A group of emerging technologies has grown signicantly because of the interest in the development of foods with active compounds. Technologies such as osmotic dehydration (OD) and vacuum impregnation (VI) 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 eld (MEF) application offers an interesting addition for enhanced diffusion via electric eld treatment, and the potential of low eld strength and low frequencies for plant membrane permeabilization processes increases with increasing eld strength and decreasing frequency. Studies have indicated that the combination of OH and VI has benecial 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.

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Fecha de publicación: 2016