Ohmic heating is an alternative thermal treatment considered to be less destructive to bioactive compounds compared with conventional thermal processes. Bioactive compounds are well recognized as an important group of ingredients due to their nutritional value and their contribution to human health. The retention of these constituents during a thermal process, e.g., blanching, pasteurization, and sterilization, is a big challenge in the food industry and relevant industries. Furthermore, Ohmic heating as a moderate heating method also seems to be a promising technique for extraction of bioactive compounds. In the present study, the effects of Ohmic heating on degradation of different bioactive compounds such as phenolics, carotenoids, and vitamins, along with their degradation kinetics, have been reviewed.

欧姆加热是一种替代热处理，被认为与常规热处理相比，对生物活性化合物的破坏性较小。生物活性化合物由于其营养价值和对人体健康的贡献而被公认为重要的成分组。这些成分在热加工（例如烫漂，巴氏灭菌和灭菌）过程中的保留是食品行业和相关行业的一大挑战。此外，欧姆加热作为温和的加热方法似乎也是一种提取生物活性化合物的有前途的技术。在本研究中，已综述了欧姆加热对不同生物活性化合物（例如酚类，类胡萝卜素和维生素）的降解及其降解动力学的影响。