Magnetic field: A non-thermal technology in food processing

With the development of economy, there's an unprecedented surge in food demand, necessitating the development of innovative technologies to minimize alterations in food quality. Magnetic field (MF), as a non-thermal technology, possesses a robust potential to mitigate undesirable thermal impacts on nutritional and qualitative attributes of food. This has sparked considerable interest among researchers in exploring the application of MF technology in food sector. The review summarizes the basic biological characteristics of MF, which include bidirectionality, window effect, hysteresis effect, amplification effect, and accumulation effect, as well as its biological mechanism on living organisms including cell membranes, biological macromolecules, and free radicals. A comprehensive summary of the theory and corresponding implications of MF on food processing is provided, including germicidal efficacy and fermentation, food preservation (freezing, chilling storage, supercooling and drying), thawing, extraction, protein modification, seed germination and combined others techniques or functional substance. Finally, key areas for future research are highlighted, and notable deficiencies are proposed. Overall, the purpose of this review is to propel the advancement and practical implementation of MF technology in food processing industry.