Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Brazil; FoRC - Food Center Research, University of São Paulo, Brazil.
Food Chem. 2022 Oct 1;390:133216. doi: 10.1016/j.foodchem.2022.133216. Epub 2022 May 13.
The objective of this response letter is to expose the reader of Food Chemistry to the most recent advances and discussions about non-thermal effects of microwaves on microorganisms and enzymes. Although these effects showed to be too subtle for any practical use in food processing, experimental and molecular dynamics studies bring evidences that electric fields at low frequencies or with high intensity can have non-thermal effects, such as activity changes in enzymes during ohmic processing or electroporation of cells in pulsed electric field processing. This brief review broadens the scope of this controversial topic to show that innovative experiments and simulations are collaborating with the advance of emerging electro technologies in food processing. .
这封回复信的目的是让《食品化学》的读者了解微波对微生物和酶的非热效应的最新进展和讨论。尽管这些效应在食品加工中由于过于细微而无法实际应用，但是实验和分子动力学研究表明，低频电场或高强度电场可能会产生非热效应，例如欧姆处理过程中酶的活性变化或脉冲电场处理过程中的细胞电穿孔。这篇简要的综述拓宽了这个有争议话题的范围，表明创新实验和模拟正在与新兴电技术在食品加工中的应用同步发展。
