Emerging Food Processing and Preservation Approaches for Nutrition and Health
Manisha Sharma, Vidhya C. S., Sunitha N H, Prashun Sachan, Barinderjit Singh, Santhosh K., Shameena S.
European Journal of Nutrition & Food Safety · pp. 112–127 · Published 29 Jan 2024
10.9734/ejnfs/2024/v16i11382Abstract
This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure processing, pulsed electric field processing, oscillating magnetic field processing, nonthermal plasma, ultrasound processing, and avant-garde thermal technologies. A detailed analysis is provided, shedding light on the manifold impacts of these technologies on diverse facets such as food quality, sensory attributes, nutrient preservation, shelf-life augmentation, and the effective inactivation of pathogens. Furthermore, the document accentuates recent applications that exemplify the successful enhancement of nutritional profiles across a gamut of food products. The review not only scrutinizes the advantages but also delineates the challenges associated with the implementation of these cutting-edge technologies. An insightful exploration of potential future opportunities is incorporated, offering a forward-looking perspective on the evolving landscape of food processing and preservation. By expanding the discourse on these pivotal technologies, this review serves as a valuable resource for researchers, practitioners, and stakeholders interested in advancing nutrition and health outcomes through state-of-the-art food processing and preservation approaches.
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