Emerging technologies in food processing: impacts on sensory characteristics and consumer perception

Abstract

Emerging technologies have been most used as alternatives to pasteurization . This study aimed to overview the effects of thermal and nonthermal emerging technologies on the sensory characteristics and consumer perception of food products compared with pasteurization. Ohmic heating in dairy products was the most-reported thermal technology. High-pressure processing, ultrasound, and cold plasma in meat and fruit products were the most reported nonthermal technologies. Improved color, aroma, flavor, and texture and increased acceptance compared with pasteurization could be obtained if adequate process parameters were used. Limited information about the emerging technologies and higher prices of treated products were the main barriers to consumer acceptance. Wide dissemination of advantages, mainly health and sensory aspects, and exploring consumers' niches are advised. • Ohmic heating in dairy products was the most reported thermal emerging technology. • High-pressure processing and ultrasound were the most used nonthermal technologies. • Emerging technologies improved sensory characteristics compared with pasteurization. • Optimization of process parameters is paramount for adequate sensory properties. • Dissemination of advantages and price reduction could increase consumer acceptance.