Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave-assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds. This study aimed to provide a comprehensive overview of the synergistic effects of MWOD, focusing on the interaction mechanisms between MW heating and mass transfer, key operational parameters, and their impacts on the quality of dehydrated foods. A systematic literature review was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, using the Scopus and Web of Science databases. Studies were selected through predefined inclusion and exclusion criteria based on document type, relevance to food processing, and experimental application of MWOD. Data related to raw materials, process conditions, mass transfer behavior, quality attributes, and energy aspects were extracted and qualitatively synthesized. From 178 records initially identified, 25 experimental studies specifically addressing MWOD were included in the final analysis. Overall, most of the analyzed experimental studies reported that MWOD enhances water removal rates, reduces solid gain, and improves the retention of color, texture, and antioxidant compounds when compared to conventional OD under the evaluated processing conditions. In addition, several studies indicated a reduction in energy consumption, particularly at laboratory scale. Despite these advances, literature still lacks studies integrating diffusional modeling with physicochemical and sensory analyses, as well as investigations at pilot and industrial scales. These findings highlight the strong potential of MWOD as a sustainable and efficient technology high-quality dehydrated foods.