The Application of Electromagnetic Field Technologies in Food:A Review

• PEF maintains nutrient integrity with lower thermal impact compared to traditional methods. • Electromagnetic fields enhance extraction efficiency of heat-sensitive natural compounds. • IEF-assisted polysaccharide modification improves solubility and functional properties. • Cross-domain synergy combines sterilization, extraction, and nutrient preservation. • Magnetic fields optimize microbial activity in cocoa fermentation for flavor enhancement. Traditional thermal pasteurization in the dairy industry, while effective, often compromises heat-sensitive nutrients and sensory quality. This review highlights the urgent need for innovative technologies to ensure food safety while preserving nutritional and sensory integrity. Focusing on electromagnetic field technologies, including pulsed electric fields (PEF), ohmic heating (OH), and induced electric fields (IEF). This article systematically compares their mechanisms, applications, and limitations across food processing domains. Unlike previous reviews, we emphasize cross-domain synergies, such as combining sterilization with nutrient extraction and polysaccharide modification, and provide a critical analysis of their industrial scalability. Key findings demonstrate that these technologies achieve effective microbial inactivation while maintaining functional properties in dairy, juices, and other matrices. Furthermore, we explore emerging applications in food freezing, thawing, and fermentation, addressing both advancements and challenges. By integrating technical principles with practical insights, this review bridges gaps in current literature and outlines future directions for optimizing electromagnetic field technologies in sustainable food processing.