Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Rai Naveed Arshad; Zulkurnain Abdul-Malek; Ume Roobab; Muhammad Modassar Ali Nawaz Ranjha; Anet Režek Jambrak; Muhammad Imran Qureshi; Nohman Khan; Jose Manuel Lorenzo; Rana Muhammad Aadil

Food Chemistry: X (Dec 2022)

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Rai Naveed Arshad,
Zulkurnain Abdul-Malek,
Ume Roobab,
Muhammad Modassar Ali Nawaz Ranjha,
Anet Režek Jambrak,
Muhammad Imran Qureshi,
Nohman Khan,
Jose Manuel Lorenzo,
Rana Muhammad Aadil

Affiliations

Rai Naveed Arshad: Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor 81310, Malaysia
Zulkurnain Abdul-Malek: Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor 81310, Malaysia; Corresponding authors at: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain (J. Manuel Lorenzo).
Ume Roobab: School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Muhammad Modassar Ali Nawaz Ranjha: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Anet Režek Jambrak: Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Muhammad Imran Qureshi: Faculty of Technology Management and Technopreneurship, Technical University of Malaysia, Malacca 75300, Malaysia
Nohman Khan: UNIKL Business School, Universiti Kuala Lumpur, Malaysia
Jose Manuel Lorenzo: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense 32004, Spain; Corresponding authors at: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain (J. Manuel Lorenzo).
Rana Muhammad Aadil: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; Corresponding authors at: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain (J. Manuel Lorenzo).

Journal volume & issue: Vol. 16
p. 100516

Abstract

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A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the food residues and make their wastes. Nonthermal processing has emerged as a promising, safe, and effective technique for extracting bioactive compounds from food residues. Nonthermal processing help in implementing a circular economy and meeting the United Nations approved Sustainable Development Goals (SDGs). Collaboration between food producers and the food chain may make the food industry more circular. This article motivates adopting nonthermal technologies to conserve natural resources, food safety, and energy in different food processing phases to meet SDGs.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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