PRESERVING THE PAST, EMBRACING THE FUTURE: EXPLORING TRADITIONAL AND MODERN METHODS OF FOOD PRESERVATION

Abstract

Living organisms rely on food for their survival. Foods contain essential nutrients like carbohydrates, fats, proteins, vitamins, and minerals, which are ingested and digested to produce the energy necessary for growth and maintaining life processes. However, food is susceptible to spoilage due to chemical, enzymatic, or microbial activities from the surrounding environment and the food itself. The issue of food wastage is a pressing concern, affecting public health, the environment, and the economy, especially with the increasing global population and diminishing natural resources. To address this challenge, food preservation methods are essential to maintain the desired quality of food products. These preservation techniques aim to be both economically viable and meet consumer preferences in terms of well-being, nutrition, and sensory experience. Proper preservation is critical to prevent food spoilage over extended periods. It is crucial to use non-toxic preservatives that are safe for human consumption. Furthermore, preservation methods should retain the nutritional content, texture, and flavor of the food. This chapter provides an overview of traditional preservation techniques such as curing, freezing, canning, boiling, and pickling, as well as modern practices like pasteurization, freezing, drying, vacuum packing, radiation, bio-preservation, hurdle technology, and modified atmosphere techniques. The success of modern food preservation owes much to advancements in packing materials. These innovations play a pivotal role in ensuring the long-term preservation and quality of food products. By employing these effective preservation methods, we can significantly reduce food wastage and contribute to a more sustainable future for both humanity and the environment.