Preservation of Nutrients Using Non-Thermal Processing Methods: A Scoping Review of Recent Evidence

Abstract

In recent years, the increasing demand for minimally processed, nutrient-dense foods have spurred the development of non-thermal food processing technologies, such as High-Pressure Processing (HPP), Pulsed Electric Field (PEF), and Cold Plasma. These technologies offer a promising alternative to traditional thermal methods, which often degrade vital nutrients like vitamins and antioxidants. This scoping review aims to synthesize existing research on the impact of these novel processing techniques on nutrient retention in various food types. We assessed the retention of key nutrients—vitamins, antioxidants, proteins, and bioactive compounds—across different food matrices and compared these findings to those observed under conventional thermal processing. Results suggest that non-thermal methods effectively preserve or enhance nutrient integrity, particularly in fruits, vegetables, and juices, while minimizing microbial contamination. However, nutrient retention varied significantly depending on processing parameters and food types, with protein-rich foods such as meats and dairy showing more mixed outcomes. Despite the promising results, challenges such as high operational costs, scalability issues, and varying regulatory standards remain significant barriers to widespread adoption. Future research should focus on optimizing process parameters, addressing consumer perception challenges, and exploring the application of these technologies across diverse food matrices. If these hurdles are overcome, non-thermal processing could revolutionize the food industry by offering safer, healthier, and more sustainable food options.