Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
Food Res Int. 2021 Nov;149:110647. doi: 10.1016/j.foodres.2021.110647. Epub 2021 Aug 21.
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
非热食品加工是一种替代传统热加工的可行方法，以满足客户对高质量、方便和低加工食品的需求。它们旨在消除加工过程中的高温，并避免热对食品的不利影响。许多热和新颖的非热技术在微观和宏观层面上影响食品结构。它们在微观和宏观层面上影响许多特性，如流变学、风味、加工稳定性、质地和外观。本文综述了现有的关于非热技术影响的知识和进展，例如冷等离子体处理、辐照、高压处理、超声处理、脉冲光技术、高压电场和脉冲电场处理对食品成分结构变化的影响。对文献的广泛综述表明，不同的非热加工技术可以影响食品成分，从而显著影响食品的结构。新型非热技术的应用通过自由基或更大或更小的分子改变蛋白质结构，对食品结构产生了相当大的影响。脂质氧化是另一种在非热技术处理时导致食品产生不良影响的过程。非热技术还可能影响淀粉特性，降低分子量，并改变淀粉颗粒的表面。这种食品结构的修饰可以创造新的食品质地，增强感官特性，提高消化率，提高结合水的能力，并改善凝胶化过程的调解。然而，由于其主要操作和设备设计机制以及不同操作条件的差异，很难确定这些技术对食品成分的影响。因此，为了从非热技术中获得最大价值，需要对其对各种食品成分的影响进行更深入的研究。
