Effects of Microwave Utilization on the Color Properties of Food: A Review

Advancements in microwave technology aim to enhance food color and nutritional preservation while meeting the demand for high-quality, convenient food products. Further research on combining microwave technology with other processing methods will improve its effectiveness in preserving food color and nutritional quality.

Abstract

This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other chemical reactions responsible for color changes in food. The potential benefits of microwave cooking (MWC) in preserving the natural color of certain foods are highlighted, along with challenges and considerations in maintaining color stability. The review synthesizes findings from diverse studies, providing a comprehensive overview of the current state of knowledge on the effects of microwave utilization on food color. Insights from this review contribute to a better understanding of the intricate relationship between microwave technology and the visual appeal of food, paving the way for informed culinary practices and the development of innovative MWC strategies.

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