Impact of radio frequency treatment on textural properties of food products: An updated review

Radio frequency (RF), a dielectric heating technique with some advantages such as rapid, uniform, and volumetric heating and high energy efficiency, can act as an alternative method to conventional thermal treatment. Food texture is a parameter of great significance in the food industry and plays a crucial role in determining consumer satisfaction with thermally processed food products. This review provides an overview of applications of RF in food processing links such as drying, blanching, pasteurization, disinfestation, and thawing. The mechanisms behind the variations in food texture (e.g., hardness, firmness, tenderness) from cell microstructure, tissue integrity, and corresponding chemical composition changes were elucidated during the RF process compared with the conventional heating method. A decrease in turgor pressure due to moisture loss and damage to cell structure integrity, as well as changes in pectin fractions, starch, and protein molecules, all are impacting the texture of plant-based foods during drying, blanching, pasteurization, and disinfestation. The mechanical damage to muscle fiber tissue caused by ice crystals is the primary reason for the variations in meat texture during thawing. Additionally, future research regarding continuous industrial-scale production and innovative applications is required. • Radio frequency (RF) is a novel technology for food processing. • RF can better retain the texture of food than traditional heat treatment. • Changes in tissue structure and chemical fractions altered texture. • Continuous industrial adaptation and safety issues are the main concerns.