However, the interaction of electric fields with bioactive compounds of foods has not been always considered.evaluated the effects of electric field frequency on ascorbic acid degradation and colour changes in acerola pulp during ohmic heating and observed that the ascorbic acid molecule predisposition for hydrogen donation in redox reactions was not affected by the rapidly varying electric field. According to the authors, further studies are needed to better understand and exploit the precise mechanism of MEF-induced changes on nutritional components.