Innovative non-thermal processing: Unraveling structural and functional transformations in food macromolecules-Starch, proteins, and lipids.

Thermal processing is widely used to ensure food safety and extend shelf life by inactivating microorganisms and enzymes. However, it often leads to undesirable heat-induced degradation and molecular aggregation, compromising food quality. In response, the food industry is increasingly adopting non-thermal processing technologies-such as high-pressure processing, ultrasound, pulsed electric fields, cold atmospheric plasma, and supercritical carbon dioxide-as innovative strategies to preserve or enhance the sensory and nutritional attributes of food. This review critically examines the mechanisms and effects of these emerging technologies on the physicochemical properties of major food macromolecules, including starch, proteins, and lipids. These non-thermal methods induce structural and functional modifications at both the molecular and macrostructural levels, influencing texture, flavor, and nutritional profiles. Despite growing evidence of their impact, the mechanistic understanding of cross-interactions among starch, proteins, and lipids under non-thermal treatments remains limited. Elucidating these complex interactions is crucial for optimizing processing conditions and achieving targeted functionality in food matrices. This highlights a key research gap and underscores the need for advanced analytical approaches to fully exploit the potential of non-thermal technologies in food design.