Effects of electric fields and electromagnetic wave on food structure and functionality

Abstract This chapter addresses how electric fields (EF) and electromagnetic (EM) waves exert an effect on protein’s structure and functionality and consequently its impact on human health. It starts with background regarding EF and the EM spectrum, followed by the principal technologies based on these principals, namely pulsed electric fields, ohmic heating, microwaves, and radiofrequency. Then, their use as an alternative process for protein extraction was reported regarding their mechanism and the results found. The effect of these technologies on protein’s structure was also discussed and its consequence to their functionality, that is, solubility, emulsifying properties, gelling properties, among others. By the end, the impact of the structural change of the protein on human health was addressed, covering the relationship between structure and protein digestibility and allergenicity.