Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification

Abstract

This review provides an analysis of ohmic heating in food processing and its effect on plant proteins. This study explores the effect of this technology on protein denaturation and aggregation, affecting both non-covalent and covalent bonds. These structural and chemical changes have significant implications for the techno-functional properties of proteins, contributing to their use in food processing. This article emphasizes the need to adjust processing conditions to maximize the benefits of ohmic heating, distinguishing it from other traditional thermal techniques due to its direct and controllable impact. By highlighting these contributions, this review serves as a resource for researchers and professionals interested in innovation and efficiency in food processing through the use of emerging technologies.