Emerging Trends in Pulsed Magnetic Field Applications for Preserving Fruit Products

The pulsed magnetic field (PMF) is an innovative novel nonthermal processing technique that has garnered significant interest in the food industry because of its ability to deactivate spoilage and pathogenic bacteria without affecting the nutritional and sensory characteristics of fruits and their products. This paper primarily seeks to offer insight into recent developments in PMF technology and its application in fruits and their derivatives. The mechanism and mode of action, which deal with the PMFs applied to microbial inactivation, were also addressed, specifically focusing on the effect of the magnetic field intensity and the pulse numbers in preventing microbial growth. PMF can significantly affect the survival rate of microbes in fruit products with minimal impact on enzyme activity and quality characteristics. However, the molecular mechanism of the antibacterial effects of PMF is largely unknown. Therefore, further studies in this field will have huge potential for developing better sterilization methods and food safety standards. More comprehensive studies on the application of this technology for various fruit products and processing conditions are necessary so that it will be fully established as a nonthermal processing technology with food industry applications.