Roles of some Innovative Non-Thermal Processing Techniques on Food Quality and Safety

Abstract

New food processing methodologies have emerged in response to consumers' increasing demand for food products that are not only safe, delicious and minimally processed but also possess an extended shelf-life with consistent quality. The evolving lifestyle trends, characterized by a heightened interest in nutritionally-rich foods, bioactive compounds and overall sensory quality, have presented significant challenges to the food processing industry, driving the need for the development of novel and innovative food processing techniques. Conventional methods like pasteurization and commercial sterilization have long been used in the food industry for their efficacy in preserving foods through the eradication of harmful microorganisms and enzymes. However, the elevated temperatures generated by these methods can often lead to detrimental effects on food constituents, resulting in compromised organoleptic quality and diminished nutritional value. Hence, the need for novel non-thermal food processing techniques which can safeguard the overall quality attribute of food products with an extended shelf-life while ensuring total food safety becomes necessary. These innovative techniques include high-pressure processing, pulsed electric field, cold plasma treatment, ultrasound and hydrodynamic cavitation stand out among others, thus, exerting considerable influence on consumer health and representing major advancements in food processing. This review intends to furnish essential insights into various novel non-thermal food processing techniques, elucidating their preservative mechanisms, efficacy and suitability across diverse food categories and their impact on the food safety.