Modern techniques efficacy on tofu processing: A review

The global consumption of soy products has increased due to their excellent nutritional value and associated health benefits. Various factors affect the composition, texture properties, nutritional value and shelf life of tofu. Coagulant type, coagulant concentration, oil-protein interactions, protein-protein interactions, freezing, pH, lipid oxidation, biogenic amines (BAs) rate, and other factors impact the final product. Thermal processing has been employed in the food industry for many decades to ensure food safety, enhance shelf life, and preserve quality. However, due to the length of the process and application of high temperatures, the quality of a product does not always meet consumer expectations. Recently, researchers have investigated emerging thermal processing technologies and non-thermal technologies as alternatives to traditional thermal processing. This review discusses the advantages and disadvantages of these methods in terms of the characteristics, shelf life and nutritional value of tofu. Cold atmospheric pressure plasma (CAPP) negatively affected tofu texture and slightly affected microbial population inactivation. In turn, pressure activated water (PAW) controlled microbial growth and improved functional value compared to thermally treated tofu. Researchers demonstrated that reactive species penetration generated from CAPP into the cell wall of microbes was significantly impressive at low pH. High intensity ultrasound (HIU) has been recommended as a novel method for increasing phenolic phytonutrient levels in tofu whey, and thus, improving the quality and nutritional content. High hydrostatic pressure (HHP) reduced immunoreactivity significantly, but its impact on the protein denaturation of solid soy products is not well understood. Although all previous literature has praised non-thermal methods for antimicrobial effectiveness, the mechanisms of reactive species emitted from non-thermal techniques and cellular component interactions remain unknown.