{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:18:10Z","timestamp":1787980690737,"version":"build-2784847793"},"reference-count":62,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T00:00:00Z","timestamp":1787356800000},"content-version":"vor","delay-in-days":21,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100004586","name":"Funda\u00e7\u00e3o Carlos Chagas Filho de Amparo \u00e0 Pesquisa do Estado do Rio de Janeiro","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004586","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study evaluates ohmic heating (OH) at varying electric field strengths (OH10: 5\u00a0V\/cm, OH12.5: 6.3\u00a0V\/cm, OH15: 7.5\u00a0V\/cm) compared to conventional grilling (CONV) in pork burger processing, focusing on microbial inactivation, physicochemical and rheological properties, and in vitro bioactivity. CONV required 7\u00a0min to reach 75\u00b0C (heating rate: 11.15\u00b0C\/min). OH required substantially longer times: 17\u00a0min (OH15), 36\u00a0min (OH12.5), and 82\u00a0min (OH10)\u2014a trade\u2010off between energy efficiency and throughput that must be considered for industrial application. Regarding energy performance, CONV consumed 996 \u00b1 6\u00a0kJ\/kg, while OH15 consumed 594 \u00b1 17\u00a0kJ\/kg\u2014a 40% reduction that was statistically significant (\n                      <jats:italic>P<\/jats:italic>\n                      = 0.0097). OH15 significantly reduced total aerobic mesophilic bacteria (1.7 log CFU\/mL) compared to CONV (3.6 log CFU\/mL;\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05), with\n                      <jats:italic>Enterobacteriaceae<\/jats:italic>\n                      undetectable in all heated samples. OH maintained macronutrient profiles but reduced water\u2010holding capacity and increased firmness (76\u201396\u00a0kPa vs. 36\u00a0kPa for CONV), indicating textural changes. OH enhanced in vitro bioactivity (DPPH inhibition: 0.51% for OH15 vs. 0.29% for CONV; ACE inhibition: 0.40%\u00a0vs. 0.15%) and vitamin B12 retention (0.14\u00a0vs. 0.11\u00a0\u00b5g\/100\u00a0g;\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05). However, these bioactivity values represent very low absolute levels and do not support claims that OH\u2010processed burgers are a source of antioxidant, antihypertensive, or antidiabetic activity. Despite its energy efficiency and microbial inactivation benefits, OH's longer processing time\u2014particularly at lower voltages\u2014presents a challenge for industrial scale\u2010up. Future work should focus on optimizing electric field strength to balance energy savings, processing time, and product quality.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This research demonstrates that ohmic heating (OH) offers a more energy\u2010efficient alternative to conventional grilling for pork burger processing, achieving up to 40% energy savings. By applying electrical current directly through the food, OH provides uniform volumetric heating that effectively inactivates spoilage microorganisms. However, this energy advantage comes with a trade\u2010off in processing time. Nevertheless, a mathematical projection of OH at equivalent CONV electrical power showed that applying the same peak power (635\u00a0W) to OH in a realistic scenario for industrial equipment, it would yield a projected processing time of 3 min (57% faster than CONV's 7 min) while delivering the same total energy (0.03\u00a0kWh). This projection reinforces that higher\u2010power OH systems could overcome current processing time limitations. Claims of global sustainability benefits would require supporting life cycle assessment (LCA) data, which was beyond the present scope. Future pilot\u2010scale studies are needed to evaluate real\u2010world throughput, assess consumer acceptance through sensory analysis, and incorporate LCA to quantify environmental trade\u2010offs. These findings provide a data\u2010driven foundation for the food industry to weigh the benefits and limitations of OH processing.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71391","type":"journal-article","created":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T10:27:58Z","timestamp":1787394478000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Ohmic Heating Application on Pork Burger Processing"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5193-7360","authenticated-orcid":false,"given":"Celso F.","family":"Balthazar","sequence":"first","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jonas T.","family":"Guimaraes","sequence":"additional","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rodrigo N.","family":"Cavalcanti","sequence":"additional","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrea G.","family":"Mascarenhas","sequence":"additional","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2882-6627","authenticated-orcid":false,"given":"Thais R. C.","family":"Pereira","sequence":"additional","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renata S. L.","family":"Raices","sequence":"additional","affiliation":[{"name":"Department of Food Technology Federal Institute of Rio de Janeiro (IFRJ)  Rio de Janeiro Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Monica Q.","family":"Freitas","sequence":"additional","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erick A.","family":"Esmerino","sequence":"additional","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9285-9669","authenticated-orcid":false,"given":"Adriano G.","family":"Cruz","sequence":"additional","affiliation":[{"name":"Department of Food Technology Federal Institute of Rio de Janeiro (IFRJ)  Rio de Janeiro Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sergio B.","family":"Mano","sequence":"additional","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9452-5462","authenticated-orcid":false,"given":"Eliane T.","family":"M\u00e1rsico","sequence":"additional","affiliation":[{"name":"Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School Federal Fluminense University (UFF)  Niter\u00f3i Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,22]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2024.e32"},{"key":"e_1_2_9_3_1","volume-title":"Compendium of Methods for the Microbiological Examination of Foods","author":"American Public Health Association (APHA)","year":"2015"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2020.108089"},{"key":"e_1_2_9_5_1","volume-title":"Official Methods of Analysis","author":"Association of Official Analytical Chemists (AOAC)","year":"2005"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393\u2010024\u201009368\u20104"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.06.149"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2022.102947"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2024.101180"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27196703"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010025\u201004770\u20106"},{"key":"e_1_2_9_12_1","first-page":"302","volume-title":"Methods in Enzymology","author":"Buege J. 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