Magnetic Field as a Non-Thermal Modulator in Biological Systems: Mechanistic Insights and Emerging Applications in Food and Agriculture

Abstract

Thermal processing methods utilize high heat for food and agricultural production. While this may be an effective strategy to mitigate microbial contamination within food preservation and safety, some drawbacks arise, especially surrounding nutrient preservation. This process may denature proteins or destroy heat-sensitive compounds and promote lipid peroxidation. Chemical preservatives or sanitizing agents may leave harmful residues and increase environmental effects. Current non-thermal methods may only decontaminate surface areas or incur high costs. Magnetic field technology has emerged as a promising non-thermal method acting as a metabolic and enzymatic modulator with potential broad applications. These effects have reportedly increased germination potential, growth kinetics, and nutrient transport in terrestrial plants, as well as improved stress resilience, biomass productivity, and bioactive compound production in microalgae. Additionally, magnetic field has displayed promising bactericidal effects. While magnetic field intervention is effective, the type and exposure duration must be assessed along with potential exposure effects, and challenges related to scalability in industrial applications.