9 - Nanostructurated materials for prolonged and safe food preservation

Rural people have the indigenous knowledge of processing and preserving food to ensure household food security during times of food scarcity. Although indigenous knowledge plays an important role in ensuring household food security for many rural households, it is often overlooked as a solution to address food and nutrition insecurity. The main objective of the study was to identify and document indigenous food preservation and processing techniques used by rural women to ensure household food security. Qualitative data were collected from small-scale farming households in seven villages through focus group discussions, individual interviews, and observations. The researchers adhered to ethical considerations (approvals, permissions with the relevant authorities, consent from participants, their privacy, anonymity, and confidentiality) throughout the research process. Data were analysed using thematic content analysis. The results indicate that sun-drying and fermentation were the most commonly used methods for food preservation, while the most prevalent methods used for processing vegetables (merogo) involved cooking, mashing, pelleting and sun-drying. Crops, such as mung beans, bambara groundnuts and sorghum are threshed and winnowed to remove all impurities. The seeds, which are to be used in the next planting season, are treated with aloe ash to prevent pest infestation. Indigenous fruits are gathered from the wild and eaten as snacks. Indigenous dried vegetables (merogo) and fermented marula beer were sold to generate income that is used to buy other basic food items. The paper concludes by highlighting the existing indigenous knowledge that rural households demonstrate in terms of food processing and preservation. Given the existing knowledge and the commonly used methods for preserving and processing food, it is crucial to create awareness regarding ways of retaining nutrients during food preservation and processing to ensure availability and proper utilisation of indigenous foods for household food security purposes. The study recommends that these methods, including ways of retaining nutrients, be documented and made easily accessible for rural households to use now and in the future for ensuring household food and nutrition security. Therefore, there is a need for agricultural and food security policies to embrace, adopt, promote and adapt indigenous knowledge and technologies to address food security. Key words: indigenous knowledge, food preservation, food processing, food security, indigenous food preservation

Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future.

Chapter 2 - Emerging Food Processing Technologies

Climate change is a global issue, which impacts the different geographical zones in different levels. It is also linked to numerous human health issues, which are a concern to human health. The impact of climate change on traditional methods of food preservation in Nigeria and the consequences for food security and health are examined in this research. Information from the Nigerian Meteorological Agency (NIMET) and the National Emergency Management Agency (NEMA) show that average temperatures are increasing and rainfall is decreasing, which are effects of climate change that affect agriculture, water resources, and traditional food preservation methods that are detrimental to public health.Traditional food preservation methods are critical for understanding the link between climate change and food security.This paper uses a case study of Nigeria to examine the effects of climate change on traditional food preservation practices and public health. The research focuses on the shifts in the conventional preservation techniques, the impact of these shifts on nutrition, and policy interventions for enhancing sustainable preservation of food. Climate change indicators such as temperature and rainfall were used as surrogates for climate change, food insecurity such as undernourishment rates were used for food security and nutritional health outcomes such as child stunting and micronutrient malnutrition. The study shows that climate change has a negative effect on food security since it reduces crop yields and enhances post-harvest losses. Sun-drying and smoking are the common preservation techniques that are now less efficient because of high humidity and unpredictable weather. As such, people are experiencing increased incidences of food wastage, nutritional imbalance, and food borne diseases especially with those people in rural regions. Furthermore, the study confirms the relationship between climate change and food insecurity, which has a negative impact on the health of pregnant women and children, especially under five years, and high under-five mortality despite a decrease in child mortality in the last decade.The results provide important regional information relevant to the entire Sub-Saharan Africa and useful to the international community in matters of climate change, food security and health. This study calls for the use of innovation that combines the conventional and contemporary methods of food preservation in order to mitigate the impacts of climate change on food security systems. Furthermore, it underlines the need for the policy interventions that may prevent food borne illness and other diseases. These insights are in line with the United Nations Sustainable Development Goals (UN-SDGs) 2, 3, and 13, namely; Zero Hunger, Good Health and Well-being, and Climate Action, respectively.This research addresses a significant gap in the literature by linking climate change effects with food preservation practices and offering recommendations for improving food system vulnerability to climate change. It provides a clear picture of the prospects and constraints of mitigating climate change impacts on food insecurity and enhancing food security and health in the world.

One of the main challenges facing Ethiopia today is ensuring food security, as the country demands more food than before with the increase in population. Although the country's production is much lower than the national demand, there are high postharvest food losses, largely due to limited food processing, preservation, and storage capacity. Universities and research centers in the country had been done and doing research on the postharvest activities to assure effective and sustainable methods of food security enhancement strategy. In contrast, most of the strategies and technologies they develop never get implemented by farmers as they still rely on indigenous knowledge for postharvest activities. Although people are using indigenous knowledge, their contributions and potentials in food processing, preservation, and storage are underestimated. However, indigenous methods of food preparation, preservation, and storage are time tested and have been used by locals people over generation to preserve their produce after harvest, thereby serving as a survival strategy. Moreover, the country is blessed with various types of wild edible plants and also possesses diverse indigenous knowledge systems for their processing, preservation, and storage. These indigenous foods are inexpensive to use, safe, nutritious, and thus boosting overall food security. Therefore, the aim of this review paper is to document indigenous knowledge of food storage, processing, and preservation in the country. This could help as a gateway to verify and support indigenous knowledge with latest technologies and promote their role in attainment of food security.

Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS‐CoV and MERS‐CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15–60 min) and 65°C (1 min) was the best temperature for inactive SARS‐CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces.Novelty impact statementThis review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS‐CoV‐2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS‐CoV‐2. Probably, heating and UVC are the most effective approach to inactive SARS‐CoV‐2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.

Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application in food preservation and food born disease control

Africa is faced with dire food security challenge. Despite the fact that Africa remains the continent with greater arable land to feed it growing population and beyond, yet the continent remain the most impoverished in food security. Nearly 240 million people in sub-Saharan Africa lack adequate food for a healthy and active life. There is therefore an urgent need to look for more practical ways to tackle this challenge. One of such ways is the promotion and utilization of indigenous knowledge (IK) of food processing, preservation and storage. Africa is blessed with various types of food produce and also possesses diverse indigenous knowledge systems for their preservation and storage. Using of indigenous knowledge (IK) in solving food shortage therefore remains a powerful means of sustaining household food security. These indigenous methods of food preservation such as sun drying, fermentation, germination and soaking are time tested and has been used by locals over generation to preserve their produce after harvest thereby serving as a survival strategy. Simple, low-cost, traditional food processing techniques are also the bedrock of small-scale food processing enterprises that are crucial to rural development in Africa. Traditional/indigenous foods also provide inexpensive, safe, nutritious foods throughout the whole year thus boosting overall food security. Traditionally, long-term methods like fermentation and drying have been used for fruits and vegetables. They also provide an economic means of preserving food thus making it available during the period of scarcity. Unfortunately, despite these benefits, IK is fast eroding. Factors enhancing this gradual destruction include influence of western culture, changing socio-cultural status of women, lack of documentation, high illiteracy level among women. This review recommends that there is an urgent need to preserve and promote IK as a very important resource. All stakeholders must therefore be involved - governmental, and non-governmental bodies as well as the local people themselves. The inclusion of indigenous knowledge of food processing and preservation into any policy of program geared towards reduction of food insecurity will not only boost the peoples’ confidence on themselves but also in their ability to be part of the solutions to the challenges facing them, thus increasing the chances of success of such programs.

Currently, public attention to food safety continues to rise, and the demand for high-quality and delicious food is growing. Especially in long-distance transportation scenarios, how to maintain food taste and texture through preservation methods becomes a key issue. This paper focuses on food preservation methods as the core research topic, with a systematic analysis centered around various existing preservation technologies, particularly focusing on the application characteristics of three typical preservation methods: dehydration, refrigeration, and ozone. The study finds that when traditional preservation methods are combined with advanced materials, their preservation efficiency can be significantly optimized. At the same time, many improved preservation technologies are gradually developing towards convenience, promising to quickly integrate into daily life. However, it is also clear that each method has inherent limitations - they are prone to failure under specific conditions, leading to deterioration in food taste and texture, and even posing health risks. The significance of this research lies in comprehensively reviewing the advantages and disadvantages of multiple preservation technologies, providing a scientific basis for judging the adaptability of preservation methods in different application scenarios. Its core contribution is to help relevant practitioners and researchers more accurately choose reasonable food preservation strategies, effectively address food preservation challenges in scenarios such as long-distance transportation, and promote the development of the food preservation field towards efficiency and safety.

The use of salt (NaCl) as a food preservative dates from pre-historic times and, together with fermentation and dehydration (air/sun), is one of the classical methods of food preservation. So useful and widespread was the use of salt as a food preservative in Classical and Medieval times that it was a major item of trade and was used as a form of currency in exchange for goods and labour. It is perhaps a little surprising that Man discovered the application of salt in food preservation so early in civilization since, in contrast to fermentation and dehydration, salting is not a ‘natural event’ in foods but requires a conscious act. It is interesting that the three classical methods of food preservation, i.e. fermentation, dehydration and salting, are all exploited in cheese manufacture and in fact are interdependent. The fourth common method of food preservation, i.e. use of high and/or low temperatures, was less widespread than the others because the exploitation of low temperatures was confined to relatively few areas until the development of mechanical refrigeration about 1870 and, although heating was probably used to extend the shelf-life of foods throughout civilization, its controlled use dates from the work of Nicolas Appert (1794) and Louis Pasteur (c.1840). In modern cheese technology, temperature control complements the other three methods of food preservation.

PurposeThis paper aims to focus on the prospects of incorporating a non‐thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in developing countries. Besides, it is to create awareness to food processors and motivate researchers in developing countries to generate more data on the technology.Design/methodology/approachThis is based on the review of the various successful applications of HELP process in inactivation of micro‐organisms for the purpose of preservation. The adaptability of the process to plant food processing was also reviewed. Potential areas of application in developing countries were also highlighted and discussed.FindingsThe present findings reveal possible applications of HELP to food processing in developing countries such as fermentation, fruit and vegetable processing, and dehydration of tropical food.Originality/valueThe paper has indicated that the poor energy system in developing countries has made drying and fermentation techniques appropriate methods of food processing. Therefore, HELP technology offers good potentials for both food processing and preservation and as adjunct to other processes such as fermentation and drying.

The survey on food preservation and processing practices of local people was conducted in Dong Anh District, Hanoi in 2018. A cross-sectional descriptive study was carried out by interviewing 312 people. Results showed that, approximately 50% of the people participating in the study regularly checked the expired date of food. Regarding food preservation, 78.9% of people stored meats in the upper compartment of the cooler in refrigerators; 90.1% of people stored vegetables in the lower one; and 82.9% of people stored cooked food in refrigerators. In addition, 78.9% of people used separate cutting boards for cooked and raw foods; 55.1% of people used vegetable oil and 32.3% of people used both vegetable oil and animal fat. In conclusion, the rate of people having proper practice of food preservation and processing was not high. Therefore, training and communication programs on food preservation and processing methods should be strengthened.

Chapter 13 - Salt in Cheese: Physical, Chemical and Biological Aspects

Applications of nanotechnology have emerged with the increased use of nanoparticles and their formulations in various fields of food sciences and preservations. Food preservation refers to the approaches through which food is kept protected from spoilage during handling and storage. The advancement of new technology like nanotechnology has changed many areas of food science, especially food processing, packaging, storage, transportation, functionality, and other safety aspects. Nanotechnology has become highly potential and possesses novel properties to overcome the limitations of conventional methods of food preservation like drying, freezing, salting, irradiation, fermentation, pulse electric field, and others. Researchers have explored strategies like edible coating, nanoparticle coating, nano-emulsion in nanocoating, and nanocomposites in the case of fruit management during postharvest and found helpful in shelf-life enhancements without affecting the phytochemical properties of fruits and others. This chapter aims to find out the applications of nanocoatings in the field of food science with special reference to shelf-life enhancement and their potential impact on human health and future trends.

Food processing methods have long been employed to uphold food quality and ensure its preservation at the desired level, thus maximizing its nutritional advantages. The realm of food preservation encompasses the entire spectrum of activities involving the cultivation, harvesting, processing, packaging, and distribution of food. The principal objective of food preservation is to offer value-added food products, enhance dietary diversity, and address issues related to suboptimal agricultural planning. A multitude of chemical and biological interactions can lead to food spoilage. Ancient practices such as drying, chilling, freezing, and pasteurization have been harnessed and refined over time to counteract chemical and microbiological degradation of food products. Recent years have witnessed significant advancements in these preservation methods, rendering them increasingly sophisticated. Contemporary technologies including irradiation, high-pressure processing, and nanotechnology have been employed to preserve food items. This chapter delves into the mechanisms, application conditions, storage requirements, and provides an overview of various food preservation techniques. Furthermore, it explores diverse food categories and the array of factors—physical, chemical, and microbial—that contributes to food spoilage. Experts and researchers engaged in food processing, preservation, storage, and food safety will find this article instrumental in devising effective and comprehensive approaches for food preservation.