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

Cullen, 2012

2015

Sensoy, 2012, Design of ohmic heating processes, 1057

Vicente, 2012, Ohmic heating treatment, 669

Datta, 2013, Principles of microwave combination heating, Compr Rev Food Sci Food Saf, 12, 24, 10.1111/j.1541-4337.2012.00211.x

Tang, 2015, Unlocking potentials of microwaves for food safety and quality, J Food Sci, 80, E1776, 10.1111/1750-3841.12959

Guo, 2017, Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies, Innov Food Sci Emerg Technol, 39, 63, 10.1016/j.ifset.2016.11.005

Tang, 2018, Microwave pasteurization for ready-to-eat meals, Curr Opin Food Sci, 23, 133, 10.1016/j.cofs.2018.10.004

Jaeger, 2016, Opinion on the use of ohmic heating for the treatment of foods, Trends Food Sci Technol, 55, 84, 10.1016/j.tifs.2016.07.007

Samaranayake, 2018, In-situ activity of α-amylase in the presence of controlled-frequency moderate electric fields, LWT-Food Sci Technol, 90, 448, 10.1016/j.lwt.2017.12.053

Kermasha, 1993, Thermal and microwave inactivation of soybean lipoxygenase, LWT - Food Sci Technol, 26, 215, 10.1006/fstl.1993.1047

Tajchakavit, 1997, Thermal vs. microwave inactivation kinetics of pectin methylesterase in orange juice under batch mode heating conditions, LWT - Food Sci Technol, 30, 85, 10.1006/fstl.1996.0136

Tajchakavit, 1995, Continuous-flow microwave heating of orange juice: evidence of nonthermal effects, J Microw Power Electromagn Energy, 30, 141, 10.1080/08327823.1995.11688270

Bohr, 2000, Microwave-enhanced folding and denaturation of globular proteins, Phys Rev E, 61, 4310, 10.1103/PhysRevE.61.4310

Shazman, 2007, Examining for possible non-thermal effects during heating in a microwave oven, Food Chem, 103, 444, 10.1016/j.foodchem.2006.08.024

Matsui, 2008, Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing, J Food Eng, 88, 169, 10.1016/j.jfoodeng.2008.02.003

Lin, 2011, Evaluation of phosphatase inactivation kinetics in milk under continuous flow microwave and conventional heating conditions, Int J Food Prop, 14, 110, 10.1080/10942910903147841

Damm, 2012, Can electromagnetic fields influence the structure and enzymatic digest of proteins? A critical evaluation of microwave-assisted proteomics protocols, J Proteom, 75, 5533, 10.1016/j.jprot.2012.07.043

Gomaa, 2013, An investigation of the effect of microwave treatment on the structure and unfolding pathways of β-lactoglobulin using FTIR spectroscopy with the application of two-dimensional correlation spectroscopy (2D-COS), Vib Spectrosc, 65, 101, 10.1016/j.vibspec.2012.11.019

Lopes, 2015, Stability and structural changes of horseradish peroxidase: microwave versus conventional heating treatment, Enzyme Microb Technol, 69, 10, 10.1016/j.enzmictec.2014.11.002

Chen, 2016, Evaluation of the possible non‐thermal effect of microwave radiation on the inactivation of wheat germ lipase, J Food Process Eng, 40

Xu, 2016, Thermal versus microwave inactivation kinetics of lipase and lipoxygenase from wheat germ, J Food Process Eng, 39, 247, 10.1111/jfpe.12216

Demirdoven, 2016, Inactivation effect of microwave heating on pectin methylesterase in orange juice, Ukr Food J, 5, 248, 10.24263/2304-974X-2016-5-2-4

Siguemoto, 2018, Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects, Food Bioproc Technol, 11, 1359, 10.1007/s11947-018-2109-2

Brugos, 2018, Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice, LWT – Food Sci Tecnol, 97, 603, 10.1016/j.lwt.2018.07.042

Martysiak-Żurowska, 2019, The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk, Int Dairy J, 91, 41, 10.1016/j.idairyj.2018.12.008

Dreyfuss, 1980, Comparison of effects of sublethal microwave radiation and conventional heating on the metabolic activity of Staphylococcus aureus, Appl Environ Microbiol, 39, 13, 10.1128/aem.39.1.13-16.1980

Fujikawa, 1992, Kinetics of Escherichia coli destruction by microwave irradiation, Appl Environ Microbiol, 58, 920, 10.1128/aem.58.3.920-924.1992

Fujikawa, 1999, Kinetic analysis of microbial inactivation by microwave irradiation based on temperature history, Biocontrol Sci, 4, 27, 10.4265/bio.4.27

Welt, 1994, Effect of microwave radiation on inactivation of Clostridium sporogenes (PA 3679) spores, Appl Environ Microbiol, 60, 482, 10.1128/aem.60.2.482-488.1994

Atmaca, 1996, Effect of microwaves on survival of some bacterial strains, Acta Microbiol Immunol Hung, 43, 371

Tajchakavit, 1998, Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating, Food Res Int, 31, 713, 10.1016/S0963-9969(99)00050-2

Kozempel, 2000, Development of a process for detecting nonthermal effects of microwave energy on microorganisms at low temperature, J Food Process Preserv, 24, 287, 10.1111/j.1745-4549.2000.tb00420.x

Shamis, 2008, Development of a microwave treatment technique for bacterial decontamination of raw meat, Int J Eng Res Appl, 4, 1

Shamis, 2011, Specific electromagnetic effects of microwave radiation on Escherichia coli, Appl Environ Microbiol, 77, 3017, 10.1128/AEM.01899-10

Nguyen, 2015, 18 GHz electromagnetic field induces permeability of gram-positive cocci, Sci Rep, 5

Hamoud-Agha, 2013, Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: experimental and numerical study, J Food Eng, 116, 315, 10.1016/j.jfoodeng.2012.11.030

Hamoud-Agha, 2014, Holding time effect on microwave inactivation of Escherichia coli K12: experimental and numerical investigations, J Food Eng, 143, 102, 10.1016/j.jfoodeng.2014.06.043

Benlloch-Tinoco, 2014, Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree, Innov Food Sci Emerg Technol, 22, 131, 10.1016/j.ifset.2014.01.005

Benlloch-Tinoco, 2014, Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing, Food Control, 35, 22, 10.1016/j.foodcont.2013.06.035

Pina-Pérez, 2014, Cronobacter sakazakii inactivation by microwave processing, Food Bioproc Technol, 7, 821, 10.1007/s11947-013-1063-2

Rougier, 2014, Thermal and nonthermal effects of discontinuous microwave exposure (2.45 gigahertz) on the cell membrane of Escherichia coli, Appl Environ Microbiol, 80, 4832, 10.1128/AEM.00789-14

Siguemoto, 2018, Inactivation kinetics of Escherichia coli O157: H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing, Innov Food Sci Emerg Technol, 45, 84, 10.1016/j.ifset.2017.09.021

Malinowska-Pańczyk, 2019, Microwave heat treatment application to pasteurization of human milk, Innov Food Sci Emerg Technol, 52, 42, 10.1016/j.ifset.2018.11.005

Castro, 2004, The effect of electric field on important food-processing enzymes: comparison of inactivation kinetics under conventional and ohmic heating, J Food Sci, 69, C696, 10.1111/j.1365-2621.2004.tb09918.x

Tian, 2016, Quality and proteome changes of beef M. longissimus dorsi cooked using a water bath and ohmic heating process, Innov Food Sci Emerg Technol, 34, 259, 10.1016/j.ifset.2016.02.013

Samaranayake, 2016, Effect of moderate electric fields on inactivation kinetics of pectin methylesterase in tomatoes: the roles of electric field strength and temperature, J Food Eng, 186, 17, 10.1016/j.jfoodeng.2016.04.006

Samaranayake, 2016, Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate, Food Chem, 199, 265, 10.1016/j.foodchem.2015.12.010

Saxena, 2016, Optimization of time-electric field combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf life assessment, LWT - Food Sci Technol, 71, 329, 10.1016/j.lwt.2016.04.015

Saxena, 2017, Effect of ohmic heating on Polyphenol Oxidase (PPO) inactivation and color change in sugarcane juice, J Food Process Eng, 40, 1, 10.1111/jfpe.12485

Makroo, 2017, Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: effects of the treatment on pH, lycopene, total phenolic content, and color of the juice, J Food Process Preserv, 41, 1, 10.1111/jfpp.13271

Llave, 2018, Characterization of ohmic heating and sous-vide treatment of scallops: analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes, Innov Food Sci Emerg Technol, 50, 112, 10.1016/j.ifset.2018.09.007

Gomes, 2018, Ohmic blanching of Tetsukabuto pumpkin: effects on peroxidase inactivation kinetics and color changes, J Food Eng, 233, 74, 10.1016/j.jfoodeng.2018.04.001

Rodrigues, 2019, Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – impact on protein functionality, Innov Food Sci Emerg Technol, 52, 1, 10.1016/j.ifset.2018.11.010

Ferreira, 2019, Ohmic heating for processing of whey-raspberry flavored beverage, Food Chem, 297, 10.1016/j.foodchem.2019.125018

Leite, 2019, Polyphenol oxidase inactivation in viscous fluids by ohmic heating and conventional thermal processing, J Food Process Eng, 42, 1, 10.1111/jfpe.13133

Loghavi, 2009, Effect of moderate electric field frequency and growth stage on the cell membrane permeability of Lactobacillus acidophilus, Biotechnol Prog, 25, 85, 10.1002/btpr.84

Sun, 2011, Effect of electric current of ohmic heating on nonthermal injury to Streptococcus thermophilus in milk, J Food Process Eng, 34, 878, 10.1111/j.1745-4530.2009.00515.x

Somavat, 2012, Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating, J Food Eng, 108, 69, 10.1016/j.jfoodeng.2011.07.028

Kim, 2015, Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes, J Appl Microbiol, 119, 475, 10.1111/jam.12867

Ryang, 2016, Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes, J Appl Microbiol, 120, 175, 10.1111/jam.12982

Murashita, 2017, Effects of ohmic heating, including electric field intensity and frequency, on thermal inactivation of Bacillus subtilis spores, J Food Prot, 80, 164, 10.4315/0362-028X.JFP-16-300

Cho, 2017, Continuous ohmic heating system for the pasteurization of fermented red pepper paste, Innov Food Sci Emerg Technol, 42, 190, 10.1016/j.ifset.2017.07.020

Rodrigues, 2018, Evaluation of nonthermal effects of electricity on inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating of infant formula, J Food Saf, 38, 1

Tian, 2018, Sublethal injury and recovery of Escherichia coli O157:H7 after ohmic heating, Food Control, 94, 85, 10.1016/j.foodcont.2018.06.028

Tian, 2018, Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS, Int J Food Microbiol, 285, 42, 10.1016/j.ijfoodmicro.2018.06.005

Tian, 2018, New insights into the response of metabolome of Escherichia coli O157:H7 to ohmic heating, Front Microbiol, 9, 1, 10.3389/fmicb.2018.02936

Shao, 2019, Inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth, LWT - Food Sci Technol, 110, 1, 10.1016/j.lwt.2019.04.062

Inmanee, 2019, Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization, LWT - Food Sci Technol, 108, 183, 10.1016/j.lwt.2019.03.027

Schottroff, 2019, Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating, Bioelectrochemistry, 130, 10.1016/j.bioelechem.2019.107338

Kou, 2018, Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms, Int J Food Microbiol, 269, 89, 10.1016/j.ijfoodmicro.2018.01.025

Robinson, 2010, Understanding microwave heating effects in single mode type cavities - theory and experiment, Phys Chem Chem Phys, 12, 4750, 10.1039/b922797k

Damilos, 2019, Experimental and computational investigation of heat transfer in a microwave-assisted flow system, Chem Eng Process, 142, 10.1016/j.cep.2019.107537

Kubo, 2019, Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices, J Food Eng, 263, 366, 10.1016/j.jfoodeng.2019.07.011

Farahnaky, 2018, Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish, J Food Meas Charact, 12, 2561, 10.1007/s11694-018-9873-6

Aguilar-Machado, 2017, Effect of ohmic heating processing conditions on color stability of fungal pigments, Food Sci Technol Int, 23, 338, 10.1177/1082013216689514

Kappe, 2013, How to measure reaction temperature in microwave-heated transformations, Chem Soc Rev, 42, 4977, 10.1039/c3cs00010a

Suebsiri, 2019, The application of ohmic heating in lactose-free milk pasteurization in comparison with conventional heating, the metal contamination and the ice cream products, J Food Eng, 262, 39, 10.1016/j.jfoodeng.2019.05.017

Mattick, 2001, Calculating Salmonella inactivation in nonisothermal heat treatments from isothermal nonlinear survival curves, J Food Prot, 64, 606, 10.4315/0362-028X-64.5.606

Kozempel, 1998, Inactivation of microorganisms with microwaves at reduced temperatures, J Food Prot, 61, 582, 10.4315/0362-028X-61.5.582

Bismuto, 2003, Are the conformational dynamics and the ligand binding properties of myoglobin affected by exposure to microwave radiation?, Eur Biophys J, 32, 628, 10.1007/s00249-003-0310-2

Ponne, 1995, Interaction of electromagnetic energy with biological material - relation to food processing, Radiat Phys Chem, 45, 591, 10.1016/0969-806X(94)00073-S

Regier, 2017, Microwave heating

Wang, 2016, Study and application status of microwave in organic wastewater treatment - a review, Chem Eng J, 283, 193, 10.1016/j.cej.2015.07.046

George, 2008, Non-thermal effects in the microwave induced unfolding of proteins observed by chaperone binding, Bioelectromagnetics, 29, 324, 10.1002/bem.20382

El Mecherfi, 2015, Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model, Int J Food Sci Technol, 50, 356, 10.1111/ijfs.12653

El Mecherfi, 2019, Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity, J Food Sci Technol, 56, 177, 10.1007/s13197-018-3471-9

Zhong, 2005, Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field, Food Chem, 92, 473, 10.1016/j.foodchem.2004.08.010

Han, 2018, Effects of electric fields and electromagnetic wave on food protein structure and functionality: a review, Trends Food Sci Technol, 75, 1, 10.1016/j.tifs.2018.02.017

Zimmermann, 1974, Dielectric breakdown of cell membranes, Biophys J, 14, 881, 10.1016/S0006-3495(74)85956-4

Weaver, 1996, Theory of electroporation: a review, Bioelectrochem Bioenerg, 41, 135, 10.1016/S0302-4598(96)05062-3

Soghomonyan, 2016, Millimeter waves or extremely high frequency electromagnetic fields in the environment: what are their effects on bacteria?, Appl Microbiol Biotechnol, 100, 4761, 10.1007/s00253-016-7538-0

Kotnik, 2012, Cell membrane electroporation - part 1: the phenomenon, IEEE Electr Insul Mag, 28, 14, 10.1109/MEI.2012.6268438

Shynkaryk, 2010, Ohmic heating of peaches in the wide range of frequencies (50 Hz to 1 MHz), J Food Sci, 75, 10.1111/j.1750-3841.2010.01778.x

Geveke, 2002, Radio frequency energy effects on microorganisms in foods, Innov Food Sci Emerg Technol, 3, 133, 10.1016/S1466-8564(02)00009-7

Kim, 2017, Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice, Food Microbiol, 63, 22, 10.1016/j.fm.2016.10.021

Park, 2013, Effect of electropermeabilization by ohmic heating for inactivation of Escherichia coli O157: H7, Salmonella enterica serovar typhimurium, and Listeria monocytogenes in buffered peptone water and apple juice, Appl Environ Microbiol, 79, 7122, 10.1128/AEM.01818-13

Tian, 2018, Inactivation of microorganisms in foods by ohmic heating: a review, J Food Prot, 81, 1093, 10.4315/0362-028X.JFP-17-343