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The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients

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Abstract

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.

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  1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Saeed Salari & Seid Mahdi Jafari

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Salari, S., Jafari, S.M. The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients. Food Eng Rev 12, 191–208 (2020). https://doi.org/10.1007/s12393-020-09217-0

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