Treffer: Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color.
Title:
Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color.
Authors:
Wang S; Department of Nutrition and Health, China Agricultural University, Beijing, China., Niu T; Mengniu Fresh Milk Products (Tianjin) Co., Ltd, Tianjin, China.; Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Hohhot, China., Du S; Mengniu Fresh Milk Products (Tianjin) Co., Ltd, Tianjin, China.; Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Hohhot, China., Le Q; Department of Nutrition and Health, China Agricultural University, Beijing, China., Fan X; Department of Nutrition and Health, China Agricultural University, Beijing, China., Chen C; Department of Nutrition and Health, China Agricultural University, Beijing, China., Zhang J; Department of Nutrition and Health, China Agricultural University, Beijing, China., Wang P; Department of Nutrition and Health, China Agricultural University, Beijing, China., Song Y; Department of Nutrition and Health, China Agricultural University, Beijing, China., Chen H; Department of Nutrition and Health, China Agricultural University, Beijing, China., Xiao R; Mengniu Fresh Milk Products (Tianjin) Co., Ltd, Tianjin, China.; Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Hohhot, China., Zhang W; Department of Nutrition and Health, China Agricultural University, Beijing, China.; Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
Source:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2026 Jan; Vol. 25 (1), pp. e70387.
Publication Type:
Journal Article; Review
Language:
English
Journal Info:
Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE
Imprint Name(s):
Original Publication: Chicago, Ill. : Institute of Food Technologists
MeSH Terms:
References:
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Entry Date(s):
Date Created: 20260111 Date Completed: 20260111 Latest Revision: 20260111
Update Code:
20260111
DOI:
10.1111/1541-4337.70387
PMID:
41520224
Database:
MEDLINE
Weitere Informationen
Sensory attributes are the primary factors in the food product evaluation. However, traditional thermal processing often compromises the sensory qualities of foods, prompting the exploration of nonthermal technologies that preserve sensory attributes. Among emerging approaches, magnetic field (MF) treatment offers significant advantages in improving the sensory qualities of food products due to its noninvasive and residue-free potential. Therefore, this review deeply focused on the effectiveness of MF treatment on the sensory quality, particularly the flavor profile, texture properties, and coloration. MF has shown promise in improving flavor attributes by reducing degradation, modulating enzyme activity, and preserving volatile compounds; Concerning texture properties, MF contributes to delaying softening, modulating protein structure, and forming smaller ice crystals, thereby maintaining tissue integrity and improving texture properties; In terms of color, MF can inhibit enzymatic browning, modulate protein structure, and reduce respiration rates, enabling coloration retention and achieving more fresh-like qualities. In addition, outlining key challenges and future perspective were also discussed. Overall, MF interacts with food matrices by primarily modulating enzyme activity, protein conformation, and water behavior, influencing flavor, texture, and color profiles. This highlights that MF represents a promising nonthermal strategy for improving sensory quality in minimally processed food products.
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