What Microwaves Do To Food involves both thermal and non-thermal effects, influencing the structure, properties, and nutritional value of what you eat. At FOODS.EDU.VN, we help you explore the science behind microwave cooking, dispelling myths and revealing how it impacts everything from starch and lipids to proteins and flavor. Discover how microwave food processing can enhance certain properties, ensure safety, and even open doors to innovative food creations, using the most recent research findings and data from credible sources.
1. How Do Microwaves Affect the Molecular Structure of Starch?
Microwave heating alters the molecular structure of starch by affecting the vibration of its constituent groups. The thermal effect intensifies the vibration of polar groups, while the non-thermal effect primarily influences the vibration of skeleton modes, impacting the arrangement of starch molecules.
Microwaves stimulate the development of free radicals, particularly at the C1 and C6 positions in starch molecules. The extent of this structural modification depends on the type of starch, with waxy corn starch being less affected due to the heat resilience of amylopectin.
Microwave treatment changes starch from an ordered, crystalline structure to a more disordered state, influencing crystallinity, surface morphology, and other essential properties. The quick heating effect causes the double helix structure of amylopectin molecules to become more closely arranged in the crystalline layer, compressing the amorphous layer, whereas the non-thermal effect can protect the amorphous layer from the damage caused by rapid heating by causing irregular lamellar structure alternation. The sensitivity to these changes varies among different starch types, with amylopectin content and crystal structure playing crucial roles.
Microwave technology’s impact on starch is somewhere between conventional slow heating and fast heating. For example, following microwave heating, the content of amorphous structure of potato starch rose by 29% compared to the original starch, while the quantity of double helix structure reduced by 22%, both of which were between the fast and slow heating samples. This balance is essential for achieving specific textural and nutritional outcomes in food products.
1.1. How Does Microwave Heating Change Starch Crystallinity?
Microwave heating generally reduces the crystallinity of starch. Research shows that the relative crystallinity of starches like white sorghum and maize decreases after microwave treatment. However, waxy corn starch, known for its dense structure, tends to maintain its crystallinity even after microwaving.
Different starches possess distinct crystalline types (A, B, C, and V). Microwave heating predominantly transforms starch from type-B to type-A crystallinity. This transformation affects how the starch behaves during cooking and digestion, influencing its texture and nutritional properties.
1.2. How Does Microwave Impact Starch Grain Morphology?
Microwave treatment degrades the integrity of starch particles, leading to an increase in concave surfaces and folds. This occurs because the weakest sections of the particles break when they absorb water and expand, causing the internal starch polymer to flow out. At the same time, microwave heating causes the polarization cross characteristic of starch granules to vanish.
The polarizing cross in the granules is caused by the radial arrangement of amylose and amylopectin. The difference in density and refractive index of crystal and amorphous structure reveals anisotropy when viewed with a microscope under polarized light, demonstrating birefringent phenomena. Because the vibrational motion of the polar water molecules breaks the lamellar arrangement during the microwave heating process, the particles’ birefringent vanishes altogether. For example, the polarized cross of potato and white sorghum, for example, vanished following microwave treatment.
These morphological changes impact the starch’s viscosity, gelatinization, swelling force, oxidation resistance, and digestibility, as explored further below.
2. How Do Microwaves Affect Starch Properties Like Viscosity and Expansion?
When heated, starch becomes more viscous. The hydrogen connections between the starch molecules in crystalline region and the starch molecules in amorphous region are broken when water molecules enter during heating. The starch-protein interaction vanishes, and the double helix straightens to generate a separation state, destroying the amylopectin crystal structure. This causes amylose with a tiny structure to exudate from the particles, resulting in increased viscosity and transparency. After microwave heating, for example, there were apparent aggregation and bonding behaviors between starch particles of chestnut and lotus seed.
2.1. How Does Microwave Affect Starch Viscosity?
Microwave treatment can affect starch viscosity. Starch viscosity may first increase before decreasing, and the peak viscosity is often lower than the final viscosity of untreated starch.
Microwave’s thermal and non-thermal effects contribute to these viscosity changes. The degradation of starch particle structure and a decrease in relative crystallinity prevent starch from absorbing or binding water, leading to reduced viscosity. Microwave treatment may also encourage the creation of a double helix structure of the long chain segment of amylopectin or build a compound with other dietary components such as lipid and protein to prevent starch from expanding.
2.2. How Does Microwave Heating Affect Expansion Force in Starch?
Microwave heating can inhibit expansion by increasing contacts between amylose and amylopectin molecules, preventing water molecules from entering the inner region and reducing amylose dissolution. Because amylose works as a diluent, a high concentration of amylose or binding molecules will limit the expansion.
The interaction between the starch chains in amorphous domains and starch chains in crystalline region could be reflected by the value of swelling power, which depends on properties of amylose and amylopectin such as the molecular weight, relative content, branch length and degree of branching.
Interactions between starch, lipids, and proteins can also influence expansibility. For instance, starch can form complexes with lipids or terpolymer complexes with both lipids and proteins, further reducing its swelling potential. The rigid gel network formed by proteins during microwave cooking can also inhibit expansion.
The resulting stress induces granule rupture. When microwave heating was employed to treat wheat starch dispersions, for example, the grains fractured due to a lack of gelatinization expansion.
2.3. How Does Microwave Treatment Impact Starch Gelatinization?
Microwave treatment affects the gelatinization mechanism and rheological properties of starch, often increasing the gelatinization temperature and decreasing the gelatinization enthalpy. For example, corn and Chinese chestnut starch increase in gelatinization temperature while ΔH drops under microwave treatment.
Microwave causes starch molecules to reorganize, resulting in tighter crystal regions, delaying the commencement of starch gelatinization. At the same time, as the microwave expansion force and amylose dissolution diminish, the starch gelatinization decreases. Reduced starch gelatinization can improve food tensile strength and formability, as well as boost product crispness and strength.
Microwave treatment will completely destroy them, because the microwave energy will affect the water molecules existing in the crystalline area of starch particles and enhance the cracking.
2.4. Does Microwave Heating Change the Oxidation Resistance of Starch?
Microwave-treated starch exhibits a greater DPPH free radical scavenging activity, indicating enhanced oxidation resistance. One of the explanations is the lowering of free radical reactivity caused by the synthesis of new double bonds during starch breakdown. The phenolic compounds, on the other hand, may take precedence over the starch oxidation reaction.
Microwave heat treatment can help to free bound phenolic chemicals in materials and increase phenolic exposure. The increased antioxidant activity of starch serves to lower the degree of oxidation of lipids and other dietary components, preventing peroxide damage to the body.
2.5. How Does Microwaving Affect Starch Digestibility?
Microwave treatment can diminish the digestibility of starch, causing it to have slow digesting properties. The process by which the microwave slows the pace of starch digestion can be explained in two ways. On the one hand, after microwave heating, amylopectin degrades to create additional amylose and forms an amylopectin-polyphenol complex with polyphenols in the system, resulting in a high-amylose, heat-resistant, and slow-digesting product.
At the same time, an increase in amylose molecular weight can cause glucan chains to recombine and form an organized semi-crystalline region structure, slowing digestion. Unlike normal starch, the microwave processed starch’s polycrystalline component is preferentially digested. However, when compared to starch treated with ordinary heating, microwave-treated starch has a higher molecular recombination ability during digestion, resulting in slower digestion. Conversion from type-B to type-A+B (type-C) can also enhance the concentration of RS while decreasing digestibility by increasing crystallization area and resistance to enzymatic hydrolysis.
After microwave heating, the content of resistant and slow digestible starch increases, and it is not enzymatically hydrolyzed in the small intestine, but it can be fermented with volatile fatty acids. As a result, it can lower the body’s glycemic index and weight, making it ideal for diabetics and beauty enthusiasts.
3. How Does Microwave Heating Impact Lipids?
Microwave heating will trigger lipids oxidation, leading to lipid polymerization and thermal oxidative decomposition. However, compared with conventional heating, microwave has a lower degree of lipid oxidation, because on the one hand, heating will accelerate oxidation, and on the other hand, microwave can enhance the antioxidant capacity of lipids and delay oxidation.
To minimize lipid oxidation, microwave energy can also inactivate lipoxygenase and eliminate hydrogen peroxide.
3.1. How Does Microwave Affect Lipid Composition?
Fats and lipoids are two types of lipids. Because lipolysis and lipid oxidation are common, the total content of lipids, as well as the contents of fats and lipoids, are all reduced following microwave treatment, while the quantity of fatty acids is increased and the composition of fatty acids changes.
The rapid oxidation of lipids and the loss of water in the microwave process, which fatty acids spread and exchange between fat and water, causes this occurrence. The retention rate of unsaturated fatty acids is higher when compared to standard cooking and drying methods such as baking and air drying.
3.2. How Does Microwave Change Acid Value and Peroxide Value in Lipids?
The acid value and peroxide value of lipids in microwave foods have a significant impact on food safety. The more fat is oxidized, the more chemicals like aldehydes, ketones, and acids are generated, causing more cell damage.
The content of fatty acid grows as lipids decompose, and the acid value of the oil increases as the microwave intensity and time increase, but the pace of growth is sluggish. On the other hand, the peroxide value follows a zigzag pattern of increasing-decreasing-increasing.
Because of their instability, peroxide, the main result of lipid oxidation, is transitory. When lipids are heated in the microwave, they oxidize and breakdown to create peroxide, which is quickly degraded into oxidized secondary products as the temperature rises. The peroxide value tends to rise when the rate of peroxide generation exceeds the rate of peroxide decomposition; otherwise, it tends to fall.
The concentration of malondialdehyde increases initially and subsequently drops during microwave heating, which is related to its volatility.
Although the acid value and peroxide value of dietary lipids will invariably rise as a result of microwave processing, but compared with conventional heating, the acid value and peroxide value are lower, and we can reduce the degree of lipid oxidation by controlling temperature, power, time, water and other factors.
3.3. How Does Microwaving Influence Lipid Oxidation?
Microwave heating boosts lipid antioxidant capability and lowers lipid peroxidation. Microwave heating, for starters, can produce antioxidant active molecules to take part in the reaction of free radicals prior to the lipids. The other option is to lower the amount of reaction catalyst needed by improving metal chelating capacity. Third, by decreasing the action of oxidase, it can prevent the enzymatic oxidation of lipids.
Microwave heating promotes the formation of antioxidant active components in oil, such as carotenoids, phenolic compounds, and other chemicals. These active chemicals take part in the reaction of free radicals before they react with lipids, removing free radicals and preventing lipid oxidation.
Microwaves also increase lipid oxidation indirectly by changing the protein characteristics of foods. It can, for example, accelerate the Maillard reaction, boost proteins’ metal chelating ability, and inhibit the activity of lipid oxidase.
4. How Does Microwave Heating Affect Proteins?
By creating free radicals and larger or smaller molecules during microwave heating, electric and electromagnetic fields can cause conformational changes in proteins, damaging the primary, secondary, tertiary, and quaternary structures of proteins.
Compared with conventional heating, microwave can accelerate the unfolding of proteins. Under high-powered microwave heating, the protein disulfide link breaks, exposing the hydrophobic core residue to the solvent, and the protein depolymerizes. The percentage of ordered and disordered structure will shift during this process, primarily from ordered to disordered. Because the hydrogen connection between carbonyl (C=O) and amino (-NH2) contributes to the stability, the α-helix has a regular ordered structure, and the more of it there is, the more stable the protein’s secondary structure is.
The various effects of microwave synergistically weaken the previously intra-molecular and inter-molecular forces including hydrogen bonding, disulfide bonding, and hydrophobic interactions, which led to the formation a new structure by the rearrangement of the molecular forces.
Microwave treatment can alter the structure of proteins, which can affect properties such as hydrophobicity, digestibility, emulsification, foaming, gel resistance, oxidation, and allergenicity. Also affected is the Maillard process between protein and decreasing sugar.
4.1. How Does Microwave Change Protein Hydrophobicity?
Protein hydrophobicity rises when heated with high-powered microwaves. The majority of hydrophobic residues are found in the interior of protein’s structural structure. As the structure unfolds during microwave treatment, more non-polar amino acids are exposed on the surface, increasing the hydrophobicity.
After a period of microwave heating, protein hydrophobicity decreases rather than increases. On the one hand, this is because certain sulfhydryl can be converted to disulfide bonds with the help of active free radicals, resulting in a reduction in overall sulfhydryl group content and hydrophobicity. The hydrophobic residues, on the other hand, are prone to aggregation when microwaved at high power or over long periods of time.
After microwave heating, the hydrophobicity of protein increases and the interaction with low polar solvents becomes stronger, so it is more suitable for cake ingredients, salad seasonings and other oil-based ingredients.
4.2. Does Microwaving Affect Protein Digestibility?
The digestibility of protein can be improved by microwave treatment. Microwave treatment inhibits thermally unstable enzymes due to heat denaturation. Due to molecular rearrangement and protein unfolding, microwave may render specific protein locations more vulnerable to enzymatic hydrolysis. The microwave-treated protein sample’s reduced particle size can provide greater surface area and expose more cleavage sites for digesting protease activity. After microwave treatment, a protein with a high Zeta potential developed, which helped to stabilize the protein suspension and prevent protein aggregation in water, increasing the number of exposed particular sites and the likelihood of protein-protease interaction.
Microwave non-thermal coupling can promote the breaking of non-covalent bonds in protein molecules, speeding up protein unfolding.
However, as the microwave temperature, time, and power are increased, the digestibility of the protein decreases, because the increased heat treatment leads in complete denaturation of proteins. Then, through hydrophobic and electrostatic interactions, cross-linking reactions take place between proteins, transforming them into larger molecular weight aggregates, an insoluble three-dimensional network.
4.3. Does Microwaving Influence Protein Antioxidant Activity?
Microwave treatment can enhance the antioxidant ability of protein, which is related to the fact that microwave can promote protein hydrolysis to produce more active peptides and enhance the metal chelating ability of protein.
After protein hydrolysis, active peptides having antioxidant activity are generated. They can combine with free radicals to generate more stable products, as well as provide an extra source of protons and electrons for oxidation processes to keep the REDOX potential high. Microwave speeds up the hydrolysis of proteins into peptides, allowing more reactive species and electron-dense peptide bonds to reach the functional side of the chain. Microwave treatment can also cleave peptides into smaller molecular weight peptides, which have stronger antioxidant properties and are easier to permeate the intestinal barrier to perform biological functions.
The electrons, hydrogen-bonding characteristics, and position of the amino acids, as well as the steric properties of the amino acid residues at the C- and N-termini, all affect the antioxidant activity of peptides.
Furthermore, the ability of proteins to chelate metals has an impact on their antioxidant activity. Protein rearranges and releases the encrypted Sulfur peptide to grab metal ions during microwave treatment, resulting in improved MIC capacity.
4.4. How Does Microwave Affect the Maillard Reaction?
Microwave treatment can increase the occurrence of food Maillard reaction. Because the active sites of Maillard reaction are mostly located in the internal regions of protein structures, and the extension microwave heating time exposes these sites. At the same time, under the high-power microwave treatment, the protein expands, which increases the probability of effective collision between it and sugar molecules, enhancing the Maillard reaction.
However, the Maillard reaction process is complicated and there are many influencing factors. Therefore, at present, microwave-induced Maillard reaction still has uncontrollability and uncertainty of product properties.
4.5. How Does Microwaving Affect Protein Allergenicity?
One reason microwave treatment reduces allergenicity is that it causes protein aggregation and structural changes, which prevent epitopes from being targeted. The other is that microwaves can reduce natural protein immune responses by destroying particular allergen epitopes through enzymatic hydrolysis. Microwave treatment can disrupt disulfide links in proteins, lowering their stability and making allergens more susceptible to enzyme breakdown. Microwave decreases allergenicity by increasing the accessibility of sequence epitope proteases.
Microwaves, on the other hand, may increase allergenicity. Because the unpredictability of the protein structure is unfolding, new binding sites may open up. Microwaves, in other words, induce denaturation of natural allergens, which causes proteins to develop new epitopes or make previously hidden epitopes available (crypt antigens).
The key aspect determining the bidirectional regulation of protein allergenicity by microwave is the type of meal.
4.6. Does Microwaving Change Water and Oil Absorption in Proteins?
Microwave heating, according to studies, alters a protein’s ability to absorb water and oil, owing to a change in protein structure. Protein depolymerization may expose more polar and non-polar amino acids, boosting the protein’s interaction with water or oil molecules and so promoting water and oil absorption.
The uncoiling of hydrophilic domains of protein and the exposure of more polar amino acids after microwave treatment can lead to an increase in water absorption. Because of the accelerated expansion of protein, microwave protein can obtain higher water absorption capacity than conventional heating.
Microwave heating can increase the strength of protein binding oil molecules because more non-polar side chains are exposed during this process, increasing oil absorption by binding the hydro-carbon chains of lipids. In general, as the microwave treatment period is increased, the ability of the protein to bind oil increases initially, then decreases.
4.7. How Does Microwave Affect Protein Emulsification?
Proteins’ ability to diffuse over the oil-water interface and interconnect with water and hydrophilic amino acids, as well as oil and hydrophobic amino acids, is referred to as emulsifying capacity. Protein emulsification is generated by the interaction of water and oil with the protein.
Microwave heating can cause the protein to unfold, exposing the hydrophobic unit. The unfolded protein then interacts with nonpolar solvents, preventing oil droplets from flocculating and improving the emulsion’s overall stability.
4.8. How Does Microwaving Affect Protein Gel Formation?
During microwave heating, the protein conformational changes and subsequent intermolecular interaction are usually followed by stiffening and thickening of the pre-formed gel through thiol-disulfide exchange reactions.
Microwave treatment’s high temperature may hasten the oxidation of protein sulfhydryl groups and increase disulfide bond content. Proteins then cross-link to form dense protein networks, which improves the gel’s properties. Microwaves, on the other hand, increase exposure to the reactive phenol and mercaptan groups required to produce protein gels, which are normally embedded in natural proteins’ dense structure.
After microwave processing, enhanced protein gelation can increase food transparency and modify the taste and appearance of the final product.
4.9. Does Microwave Influence Protein Foaming Properties?
Some scattered proteins and peptides have typical amphiphilic architectures that reduce surface tension and facilitate interface formation and foaming at the water-air interface. Because proteins and their hydrolysates quickly diffuse into the air-water interface and partially unfold to form a thin film with viscosity and flexibility, they are ideal foaming agents.
Partial enzymatic hydrolysis usually can improve foaming properties. The number of hydrophobic amino acids and substrates exposed to the surface of a protein molecule is directly proportional to its foaming capacity. Microwave-induced increases in hydrophobic amino acids increase protein viscosity and drive the formation of multilayer sticky protein films at the bubble interface, resulting in anti-coalescence.
The change of mechanical properties and the increase of gel properties after microwave processing can increase the transparency of food and change the taste and appearance of the final product, such as konjak, tofu and noodles. On the other side, it produces a more flexible and edible food packaging material.
4.10. How Does Microwaving Affect Amino Acid Composition?
The total content of amino acids falls with microwave cooking, however the content of essential amino acids somewhat increases. Different types of amino acids have different variations in the microwave heating process. Because of heat intolerance or the Maillard reaction, the majority of hydrophobic and sulfur-containing amino acids increase, while a small number of amino acids, such as histidine and lysine, decrease.
In order to minimize the massive loss of heat-resistant amino acid components caused by long-term heating, special attention should be paid to the temperature, power, and duration in the microwave processing process for meals containing a large number of heat-resistant amino acids.
5. How Do Microwaves Affect Flavor, Nutrients, and Safety?
Microwave cooking influences the flavor, nutrients, and safety of food through various mechanisms. The synthesis and adsorption of taste compounds are the key reasons for the improvement of flavor in food cooked in the microwave. The volatile and greasy fragrance of aldehydes, the rose-like scent of pelargonic aldehyde, and the sweet and bitter amino acids all contribute to the complex flavor profile of microwaved food.
On the one hand, taste compounds can be produced through the microwave-promoted Maillard process, lipid oxidative degradation, and protein hydrolysis. Microwave, on the other hand, changes the structure of proteins and increases the number of binding sites that react with volatile chemicals, boosting taste adsorption.
The umami flavor of mushrooms can be enhanced by increasing the concentration of aspartic acid and glutamic acid in the microwave. It also decreased the content of organic acids in the product to reduce astringency. Furthermore some undesirable flavors can also be reduce by cross-linking.
Microwave heating, on the other hand, should be avoided to take a long time or a high power. Because protein aggregation can cause the sulfhydryl to become buried inside the protein, reducing its ability to bind to flavor compounds.
5.1. What is the Impact of Microwave on Nutrients?
While the effect of microwave cooking on vitamins varies, it often outperforms traditional cooking methods like such as boiling. Due to the water avoidance and shortening of treatment time in this process, microwave treatment can prevent the loss of vitamins A and C owing to water and reduce the thermal degradation of vitamins B1 and B6.
Microwave cooking, for example, had a retention rate of carotene that was 1.31–1.83 times higher than conventional water cooking. Cooking fresh broccoli, Swiss chard, mallow, daisies, Perilla leaves, spinach, and zucchini in the microwave, for example, resulted in a considerable rise in α-tocopherol.
Microwaves can also preserve the mineral content of food. The quantities of Na, K, and P in raw trout, for example, increased considerably following microwave heating.
5.2. What Safety Issues Arise from Microwaving Food?
According to studies, microwave heating not only prevents the formation of heterocyclic amines and other carcinogens, but also regulate the allergenicity of proteins, reduce the accumulation of saturated fatty acids and trans fatty acids, which lowers the risk of allergic reactions and cardiovascular illnesses.
Microwave can inhibit the production of heterocyclic amines, which may be related to its effect on the amino acid composition of protein and the improvement of the antioxidant capacity of some components. Foods high in fat can easily produce these compounds through prolonged high-temperature cooking. Therefore, one of the factors contributing to the reduction of heterocyclic amines is the microwave’s short-time and low-temperature cooking features.
In addition, microwaves help prevent food from becoming contaminated with microorganisms. Aflatoxin in naturally contaminated peanuts can be efficiently destroyed by microwave baking in the range of 32–40%. Given these considerations, using microwave technology for sterilizing at a low temperature and quick speed is an excellent solution, since it not only kills all types of bacteria in the drink but also prevents mildew throughout the storage process.
6. What Future Foods Will Benefit From Microwave Technology?
Microwave technology presents an opportunity to develop new functional foods, in the following aspects:
- Puffy products with toughness and brittleness
- Products that need foam, such as cake, bread and ice cream
- Low sugar products that diabetics and dieters require
- Easily oxidized products
- Emulsified products
- Products designed for persons who have specific amino acid requirements
- Foods for allergy sufferers
At the same time, there are no safety concerns with microwave-processed foods, and more flavor and small molecular nutrients such as vitamins and minerals have been preserved. These evidences demonstrate that the microwave can replace traditional food processing processes.
7. FAQ about the Effects of Microwaving on Food
7.1. Does microwaving food destroy nutrients?
No, microwaving can preserve or even enhance certain nutrients by reducing cooking time and water usage.
7.2. Is it safe to microwave food in plastic containers?
It is best to use microwave-safe containers, typically made from polypropylene, to avoid chemical leaching into food.
7.3. Does microwaving food cause cancer?
No, there is no evidence that microwaving food causes cancer; microwaves are a form of non-ionizing radiation and do not make food radioactive.
7.4. Why does microwaved food sometimes have uneven heating?
Uneven heating occurs due to the microwave’s distribution patterns and the food’s shape and density, leading to some areas heating faster than others.
7.5. How can I ensure food is heated evenly in the microwave?
Stir or rotate food halfway through cooking, and arrange food in a uniform layer to promote even heating.
7.6. What types of food are best suited for microwaving?
Foods with high water content, such as vegetables, soups, and stews, are well-suited for microwaving.
7.7. Can microwaving affect the taste of food?
Yes, microwaving can alter the taste of food by changing its flavor compounds through the Maillard reaction, lipid oxidation, and protein hydrolysis.
7.8. Does microwaving reduce the allergenicity of foods?
Microwaving can reduce the allergenicity of some foods by altering protein structures, but it may increase allergenicity in others.
7.9. How does microwave cooking compare to other cooking methods in terms of nutrient retention?
Microwaving generally retains more nutrients compared to boiling due to shorter cooking times and less water usage.
7.10. Can microwaves kill bacteria in food?
Yes, microwaves can kill bacteria in food if the food reaches a sufficient temperature, typically above 165°F (74°C).
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