Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review

Abstract

Abstract In recent years the consumer’s preference for highly convenient food possessing superior characteristics, high nutritional value with minimum processing, easy to eat, safe, should have a longer shelf life and mouth-watering taste has increased. All these demands of the consumer are impossible to be fulfilled by the existing thermal treatments, which provide food with reduced nutritional and sensory qualities with lesser shelf life. This diverted the attention of food professionals towards non-thermal technologies which are eco-friendly, energy-efficient, and do not process food at a higher temperature for a longer time. As a result, non-thermal technology delivers food with higher nutritional and sensory values and with longer shelf life. Non-thermal treatments are cost-effective technologies that constitute a newer bunch of tools that are developing steadily and are being explored across the globe. This review discusses in brief non-thermal technologies like ultraviolet, pulse electric field, high-pressure processing, ultrasonication, cold plasma, and supercritical carbon dioxide.

Keywords

• Food preservation
• Processing
• Non-thermal technology
• Nutritional qualities
• Sensory attributes
• Shelf life