Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions

Backgrounds: Innovative food processing technologies including ultrasound, microwave and high-pressure treatment have been widely applied for preservation and valorization of nutrients in food resources with high efficiency. However, these treatments are also reported to induce modifications and interactions of food components. The impact and interaction mechanism of food components under additional treatments by innovative technologies has not been well-discussed in the present literatures. Scope and approach: This study aims to summarize recently available information regarding the impact of innovative food processing technologies on several main food components (i.e. protein, polysaccharide and polyphenol), as well as their interactions or complexation with other natural products in model systems. In this regard, the data published in literatures were retrieved and the effects of ultrasound, microwave, high pressure homogenization and high hydrostatic pressure on food components were mainly presented. Key findings and conclusions: Ultrasound, microwave and high-pressure treatments can modify the physicochemical and functional properties of food components with different effects, depending on processing parameters, conditions and food matrix. The modification of food components induced by innovative technologies treatment may be promising or unwilling. By processing conditions monitoring and adjusting, interaction of food components can be promoted without destroying the primary structures of the compounds.

Automated summary

This study summarized the impact of innovative food processing technologies on food components (e.g. protein, polysaccharide, and polyphenol) and their interactions with other natural products in model systems. The modifications induced by innovative technologies treatments can alter the physicochemical properties of food components with both desirable and undesirable effects. Monitoring and adjusting processing conditions can promote interactions of food components without destroying the primary structures of the compounds.