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Basak S. The potential of pulsed magnetic field to achieve microbial inactivation and enzymatic stability in foods: A concise critical review. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
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2
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Simulation study of cell transmembrane potential and electroporation induced by time-varying magnetic fields. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Guo L, Azam SR, Guo Y, Liu D, Ma H. Germicidal efficacy of the pulsed magnetic field against pathogens and spoilage microorganisms in food processing: An overview. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108496] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Qian J, Yan G, Huo S, Dai C, Ma H, Kan J. Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15533] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jingya Qian
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Guanmin Yan
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Shuhao Huo
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Chunhua Dai
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Juan Kan
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
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5
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Magnetic Fields in Food Processing Perspectives, Applications and Action Models. Processes (Basel) 2020. [DOI: 10.3390/pr8070814] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Magnetic fields (MF) are increasingly being applied in food processing to preserve food quality. They can be static (SMF), oscillating (OMF) or pulsed (PMF) depending on the type of equipment. The food characteristics can be influenced by several configurations of the applied magnetic field as its flux density, frequency, polarity and exposure time. Several mechanisms have been proposed to explain the effects of magnetic fields on foods. Some of them propose interactions at the subatomic particle level that show quantum behavior, such as the radical pair and cyclotron resonance mechanisms. Other proposals are at the level of DNA, compounds, subcellular organelles and cells. The interactions between food and magnetic fields are addressed in a general way in this work, highlighting the applications and action models involved and their effects on the physicochemical, enzymatic and microbiological characteristics of food.
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Shi F, Zhao H, Wang L, Cui X, Guo W, Zhang W, Song H, Li S. Inactivation mechanisms of electron beam irradiation on
Listeria innocua
through the integrity of cell membrane, genomic
DNA
and protein structures. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Feifei Shi
- Department of Food and Biological Engineering Beijing Vocational College of Agriculture Beijing 102442 China
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Hongwei Zhao
- Qingdao University of Science and Technology Qingdao Shangdong 266042 China
- Shandong Provincial Key Laboratory of Biochemical Engineering Qingdao Shangdong 266042 China
| | - Li Wang
- Department of Food and Biological Engineering Beijing Vocational College of Agriculture Beijing 102442 China
| | - Xiaorui Cui
- Department of Food and Biological Engineering Beijing Vocational College of Agriculture Beijing 102442 China
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Weiling Guo
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Weidong Zhang
- China Institute of Atomic Energy Beijing 102413 China
| | - Hongbo Song
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Shurong Li
- Shandong Provincial Key Laboratory of Biochemical Engineering Qingdao Shangdong 266042 China
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