Bai Qu , Guoqiang Shao , Na Yang , Kang Pan , Zhenlei Xiao , Yangchao Luo
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Subsequently, utilization in food processing and preservation was explored, delving into potential mechanisms, operational principles, and biological implications. Finally, challenges and forthcoming trends in this evolving domain are delineated and suggested.</p></div><div><h3>Key findings and conclusions</h3><p>Magnetic field technology holds significant promise across both divisions of the food system. This review comprehensively summarizes its underlying principles, from physicochemical to microbiological levels. Nevertheless, more interdisciplinary studies are expected to elucidate the changes and aftereffects induced by magnetic fields, as well as to explore synergies between magnetic field techniques and other methods in food processing and preservation.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation\",\"authors\":\"Bai Qu , Guoqiang Shao , Na Yang , Kang Pan , Zhenlei Xiao , Yangchao Luo\",\"doi\":\"10.1016/j.tifs.2024.104593\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>As an alternative to conventional non-thermal technologies, magnetic field technology is emerging with desirable attributes such as contactless treatment and deep penetration into food matrices. Static, pulsed, and oscillating magnetic fields find widespread application in sustainable food systems. Biosystems, encompassing microorganisms, nutrients, and food enzymes, comprise charged components that undergo drift when subjected to a magnetic field. This process results in the generation of induced currents at both the cellular and molecular levels.</p></div><div><h3>Scope and approach</h3><p>To comprehend its impact on sustainable food system, this review firstly provides a summary of the magnetic field as a non-thermal technology. Subsequently, utilization in food processing and preservation was explored, delving into potential mechanisms, operational principles, and biological implications. Finally, challenges and forthcoming trends in this evolving domain are delineated and suggested.</p></div><div><h3>Key findings and conclusions</h3><p>Magnetic field technology holds significant promise across both divisions of the food system. This review comprehensively summarizes its underlying principles, from physicochemical to microbiological levels. Nevertheless, more interdisciplinary studies are expected to elucidate the changes and aftereffects induced by magnetic fields, as well as to explore synergies between magnetic field techniques and other methods in food processing and preservation.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-06-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224424002693\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424002693","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation
Background
As an alternative to conventional non-thermal technologies, magnetic field technology is emerging with desirable attributes such as contactless treatment and deep penetration into food matrices. Static, pulsed, and oscillating magnetic fields find widespread application in sustainable food systems. Biosystems, encompassing microorganisms, nutrients, and food enzymes, comprise charged components that undergo drift when subjected to a magnetic field. This process results in the generation of induced currents at both the cellular and molecular levels.
Scope and approach
To comprehend its impact on sustainable food system, this review firstly provides a summary of the magnetic field as a non-thermal technology. Subsequently, utilization in food processing and preservation was explored, delving into potential mechanisms, operational principles, and biological implications. Finally, challenges and forthcoming trends in this evolving domain are delineated and suggested.
Key findings and conclusions
Magnetic field technology holds significant promise across both divisions of the food system. This review comprehensively summarizes its underlying principles, from physicochemical to microbiological levels. Nevertheless, more interdisciplinary studies are expected to elucidate the changes and aftereffects induced by magnetic fields, as well as to explore synergies between magnetic field techniques and other methods in food processing and preservation.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.