Food Preservation Techniques Research Articles

Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability

Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits. It examines non-thermal technologies such as cold plasma, pulsed light technology, high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet (UV) radiation, which effectively inactivate microbes while preserving nutritional and sensory qualities. Natural preservatives, including plant extracts, microbial agents, and enzymes, are highlighted as eco-friendly alternatives to synthetic chemicals, supporting clean label initiatives. Advanced packaging solutions, such as biodegradable materials, intelligent packaging systems, and modified atmosphere packaging (MAP), are assessed for their role in reducing plastic waste, maintaining product quality, and extending shelf life. The review uses life cycle analyses to evaluate these techniques’ environmental impact, considering factors like energy consumption, greenhouse gas emissions, water use, and waste reduction. It also explores the potential of emerging technologies, such as plasma-activated water (PAW) and nanotechnology, to further enhance sustainability. By identifying research gaps and discussing industry challenges, the review calls for innovation and the broader adoption of these practices to promote food security, improve public health, and foster a more sustainable and resilient food system

Specific Substrate Activity of Lotus Root Polyphenol Oxidase: Insights from Gaussian-Accelerated Molecular Dynamics and Markov State Models.

Polyphenol oxidase (PPO) plays a key role in the enzymatic browning process, and this study employed Gaussian-accelerated molecular dynamics (GaMD) simulations to investigate the catalytic efficiency mechanisms of lotus root PPO with different substrates, including catechin, epicatechin, and chlorogenic acid, as well as the inhibitor oxalic acid. Key findings reveal significant conformational changes in PPO that correlate with its enzymatic activity. Upon substrate binding, the alpha-helix in the Q53-D63 region near the copper ion extends, likely stabilizing the active site and enhancing catalysis. In contrast, this helix is disrupted in the presence of the inhibitor, resulting in a decrease in enzymatic efficiency. Additionally, the F350-V378 region, which covers the substrate-binding site, forms an alpha-helix upon substrate binding, further stabilizing the substrate and promoting catalytic function. However, this alpha-helix does not form when the inhibitor is bound, destabilizing the binding site and contributing to inhibition. These findings offer new insights into the substrate-specific and inhibitor-induced structural dynamics of lotus root PPO, providing valuable information for enhancing food processing and preservation techniques.

APPLICATION OF OHMIC HEATING IN THE FOOD INDUSTRY, IMPACT ON FOOD COMPONENTS AND "HURDLE APPROACH"

The application of thermal processes in the food industry causes a decrease in the quality of the final product, such as nutritional value and organoleptic characteristics. Many alternative methods offer uniform and rapid heating and provide the desired microbial lethality without reducing overall product quality. Ohmic heating is an emerging technique for food processing that has been used in recent decades as an alternative to conventional heating. It is a rapid heating method with big potential in the food industry. More particularly, ohmic heating of food is used for microbial inactivation, blanching, fermentation, gelatinization, peeling, evaporation, drying, extraction, pasteurization, and sterilization. This review summarizes the application of ohmic heating to different types of food products, the impact on food components, as well as the synergistic effect of ohmic heating with other non-thermal preservation techniques as well as the case of its combination with packed food items. The optimization of the ohmic heating approach reduces the duration of the process, achieves microbial and enzyme stability, increases the yield, and preserves the organoleptic and bioactive components in food commodities. Applying ohmic heating in combination with other non-thermal food preservation techniques such as UV-C radiation, pulsed electric field, high pressure, ultrasound, vacuum and the addition of preservatives contributes to reducing the intensity of the applied electric field, the temperature, and the treatment. In addition, it contributes to the extension of the shelf life as well as preserving the nutritional and organoleptic quality of food.

Hurdle Concept and the Role of Lactic Acid Bacteria

The hurdle idea is a food preservation technique that includes building up a number of barriers to prevent microbes from growing and prolong the shelf life of perishable goods. The idea of using lactic acid bacteria (LAB), which are essential for food preservation, is one that is significant. Through a variety of processes, including fermentation, competitive exclusion, metabolite generation, biofilm formation, nutritional competition, and metabolic activity, LAB support the hurdle concept. Lactic acid bacteria (LAB) ferment glucose to produce lactic acid, which results in an acidic environment that prevents infections and spoiling germs from growing.

Heat resistance of Listeria monocytogenes persistent cells following osmotic stress in cooked pork sausages

SummaryPersistent bacteria are subset of cells capable of surviving bactericidal treatments longer. They originate in response to environmental stressors and show a longer lag phase compared to the rest of the population they are part of. Impact of persistent cells on food safety and role of common food preservation techniques in their formation are still unclear. This study aims to investigate whether osmotic stress induces formation of persistent cells in Listeria monocytogenes capable of resisting longer during cooking cycle of pork sausages. Lag‐phase duration at single‐cell level of a strain grown in 6%‐NaCl broth using image processing software was first investigated. Then, trend of the strain inactivation curve was evaluated in experimentally contaminated pork sausages cooked at 65 °C for 11 min. Results showed that salt triggers the formation of persistent cells characterised by a longer lag phase and increased heat resistance, posing a concern especially for ready‐to‐eat foods.

Hurdle Concept and The Role of Lactic Acid Bacteria

The hurdle idea is a food preservation technique that includes building up a number of barriers to prevent microbes from growing and prolong the shelf life of perishable goods. The idea of using lactic acid bacteria (LAB), which are essential for food preservation, is one that is significant. Through a variety of processes, including fermentation, competitive exclusion, metabolite generation, biofilm formation, nutritional competition, and metabolic activity, LAB support the hurdle concept. Lactic acid bacteria (LAB) ferment glucose to produce lactic acid, which results in an acidic environment that prevents infections and spoiling germs from growing. Additionally, LAB generates antimicrobial substances such as hydrogen peroxide, organic acids, and bacteriocins, which work by competitively excluding harmful germs from growing. Furthermore, metabolites of lactic acid bacteria (LAB) such acetic acid, diacetyl, and carbon dioxide enhance the flavor of fermented foods and serve as organic preservatives. Moreover, LAB have the ability to create biofilms that shield them from antimicrobial agents and environmental stressors, increasing their survival and persistence in food matrices. By means of nutritional competition, LAB outcompetes pathogenic or spoilage bacteria in the consumption of available resources, hence restricting their growth. In addition, LAB produces enzymes and antibacterial substances, among other metabolic activities that further impede the growth of infections.

Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors

Perilla essential oil (PLEO) offers benefits for food preservation and healthcare, yet its instability restricts its applications. In this study, chitosan (CS) and TiO2 used to prepare composite particles. TiO2, after being modified with sodium laurate (SL), was successfully introduced at 0.1 %–3 % into the CS matrix. The resulting CS-SL-TiO2 composite particles can be formed by intertwining and rearranging through intramolecular and intermolecular interactions, and form an O/W interface with stability and viscoelasticity. The Pickering emulsions stabilized by these particles exhibit non-Newtonian pseudoplastic behavior, shear-thinning properties, and slow-release characteristics, along with antibacterial activity. Emulsions with 0.5 % and 1 % CS-SL-TiO2 composites demonstrated superior antibacterial effects against Escherichia coli and Staphylococcus aureus. The study revealed that all emulsions undergo Fickian diffusion and a sustained release of PLEO, with the Ritger-Peppas model best describing this release mechanism. The slow-release behaviors positively correlates with interfacial pressure, composite particle size, composite particle potential, composite contact angle, emulsion particle size and emulsion potential, but negatively correlates with diffusion rate, penetration rate, release kinetics and release rate. The findings lay groundwork for developing slow-release antimicrobial emulsions within polysaccharide matrices, showcasing promise for antimicrobial packaging solutions and enhanced food preservation techniques.

Emergence of Internet of Things technology in food and agricultural sector: A review

AbstractFood processing is an indispensable sector crucial for controlling the food losses. Discrete measures were introduced and implemented to enhance the food shelf life and preservation techniques. However, poor handling and preservation methods usher to the food deprivation. In such milieu, amalgamation of futuristic technologies like sophisticated sensors tether with Internet of Things (IoT) could shoot up the food safety and minimize the deprivation. Research across the globe have proved that integration of IoT‐smart sensors in scrutinizing ecological factors such as temperature, radiation, gaseous composition, relative humidity, and moisture content that are critical for food processing and preservation. IoT has the prospects to ameliorate nationwide explicable execution, slash energy depletion, slash manufacturing expenses, inflate worker health and safety during food processing unit. Smart agricultural techniques also enable measurement of temperature, relative humidity, soil moisture, and nitrogen contents in smart farming and helps the user to determine the status of crops and commodity. This article aims to focus a few aspects and budding areas of IoT in the food and agricultural sectors. With this outlook, advancement and smartness in agriculture and food processing can be created by collaborating with IoT technology.

Kajian Pustaka Metode Optimasi Respons Surface Methods dan Thin Layer Equation pada Produk Pengeringan Rempah Rimpang (Jahe, Kunyit, Temulawak)

Ginger, turmeric, and curcuma are rhizome spices that have the highest production value in Indonesia. Fresh products from rhizomes have high water content and are often damaged by microorganisms. For this reason, proper and efficient processing is needed so that the quality of the rhizome spices is maintained and under the standards set by the Indonesian National Standards. One of the appropriate processing methods for rhizome spices is the drying method. Drying is the oldest technique for food preservation and is an indispensable process in the food industry. The drying process aims to reduce water content and activity to safe limits that can extend shelf life, minimize packaging demands, and reduce weight during distribution. Various conventional and modern drying techniques have been applied to spices, namely solar drying, oven drying, and microwave drying. To obtain final drying results in good quality and high drying efficiency, it is necessary to optimize the drying method process conditions, including mathematical modelling using the RSM (Response Surface Method) method and the Thin Layer Drying Equation. From the optimum conditions for each drying method, a regression analysis was then carried out on several drying quality parameters for ginger, turmeric, and ginger. The higher the value of the regression coefficient (R2) and the closer it is to 1 in the mathematical modelling obtained, then this mathematical modelling is the best.

Application of Silk Fibroin Nanoparticles based Edible Coating Material for Postharvestshelf-Life Extension and Preservation of Food Products

Nanotechnology is a burgeoning discipline that adapts to fresh and improved use in food systems relative to previous technologies, despite its broad application in agriculture, biochemistry, medicine, and several industries. By implementing innovative technologies, it is possible to efficiently incorporate them into many parts of food production, development, manufacturing, packaging, storage, and distribution. Nanoparticles occupies the most fundamentally advanced technology in nano-based food science. Using a broad range of nanostructured materials and nanomethods, such as liposomes, polymeric nanoparticles, nanoencapsulation, nanotubes, nanocomposites, packaging, and nanosensors. Silk Fibroin (SF), a biomacromolecule based on proteins, is very biocompatible, biodegradable, and has a low immunogenicity. Due to these characteristics, silk fibroin nanoparticles, or SFNPs, are beneficial across several sectors, including medical and food. The creation of SF-based nanoparticles as edible coating materials extends food shelf life and protects food components while also fortifying and supplementing nutrients. The phytochemical activities of SFNPs, including their antibacterial and antioxidant properties, are summarized in this review. The possible uses of silk fibroin nanoparticles in food, such as food additives and food packaging, which may be able to meet customers increasing demands about the food’s safety and nutritional value. The techniques of food preservation used to preserve or safeguard food quality are the major topic of this review article. Natural food preservatives are also discussed as a safer alternative to chemical preservatives for human consumption.

Prospects of nanotechnology advances in food adulterant detection, spoilage detection, packaging and preservation applications

Abstract Food is essential for the development and essential functions of our lives. Our typical dietary intake consists of vegetables, fruits, legumes, pulses, grains, and other similar foods. These ingredients can be consumed in their raw form or transformed into delicious recipes. Food adulteration refers to the deliberate introduction of potentially hazardous substances into food or food products to contaminate or adulterate them. Prolonged storage of food without sufficient preservation leads to spoilage, which poses a health risk. Food undergoes degradation over an extended duration of storage, leading to the proliferation of germs on its surface. Nanotechnology revolutionizes food safety by employing precise detection and preservation methods. Nanoparticles play a crucial role in expediting the detection of adulterants, enabling the identification of even minute amounts of contaminants like pesticides or hazardous compounds. This, in turn, ensures the preservation of the quality and safety of food items. Nanosensors are used to identify spoilage by monitoring microbial activity or changes in pH levels, to prevent the intake of spoiled food. Nano-emulsions and coatings can extend the shelf life of products by establishing protective barriers that hinder the ingress of oxygen, moisture, and microbial growth. This process effectively preserves the freshness and nutritional value of the products. In this review, we have discussed the role of nanotechnology in detecting food adulteration, food spoilage, food preservation and food packaging techniques.

Reusable Smart Lids for Improving Food Safety at Household Level with Programmable UV-C Technology

The worldwide food industry faces the multiple challenges of providing food security while also reducing environmental and health consequences. This requires transitioning to chemical-free techniques of preserving food with a long shelf life that emphasize human health. Even though millions of people are experiencing hunger, the substantial amount of food that is being wasted is impeding the advancement towards UN Sustainable Development Goal 12, which aims to reduce food waste by 50% by the year 2030. On the other hand, conventional food preservation techniques still frequently depend on chemical additives, which might give rise to persistent health issues and potentially undermine nutritional quality. This emphasizes the necessity for inventive, non-chemical remedies that prioritize both prolonged storage duration and the safety of food. Consumer storage conditions, which are the ultimate phase of the food chain, still generate substantial waste because of the proliferation of mold and bacteria on fruits and vegetables, which presents health hazards. Enhancing storage conditions and extending shelf life is important. Low-frequency ultraviolet (UV-C) light technology provides a non-thermal and highly efficient method for fighting foodborne microorganisms such as mold. This method renders pathogens inactive while maintaining product quality, providing a cost-efficient and easily available alternative. This study proposes the development of a programmable “Smart-Lid” SLID storage system that utilizes upcycled home base glass jars with UV-C light-emitting lids to prevent mold growth on various open food items, including milk- and sugar-based food, sauces, and possibly dry meals. The research seeks to assess the efficacy and potential influence of the SLID solution with UV-C light’s potential with programmable applications in this preserving environment at the home level.

Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications.

Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products means that there is a need for safe and effective preservation methods. Furthermore, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and have prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure the safety and quality of meat products as a result of customer preferences and biological efficacy. However, information on the current status of these preservatives is scattered and a comprehensive review is lacking. Here, we review current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products, and also discuss the potential of natural preservatives to improve the safety of meat and meat products. The current status and the current research gaps in the extraction, application and controlled-release of natural antibacterial agents for meat preservation are also discussed in detail. This review may be useful to the development of efficient food preservation techniques in the meat industry. © 2024 Society of Chemical Industry.

Technological Aspects of Nanoemulsions for Post-harvest Preservation of Fruits and Vegetables.

Recent times have witnessed a growing demand for sustainable technology for food preservation that can retain its freshness, promises lower contents of additives and preservatives, safe consumption, eco-friendly milder processing technologies and eco-friendlier packaging solutions. Application of Biopolymers has served as the most sustainable and viable option to its synthetic counterparts. These biopolymers have been incorporated to develop biodegradable packaging like edible films and coatings owing to their biological origin. Nanoemulsion technology offers a leap forward to upgrade the features of conventional biodegradable packaging items. The present review discusses various trends and perspectives of nanoemulsion technology in post-harvest preservation for enhancing the shelf life of fresh fruits and vegetables. It investigates the interconnectedness between food preservation techniques, biodegradable packaging materials made from biopolymers, and nanoemulsions. It further addresses the preservation challenges post-harvest and underscores the limitations of conventional preservation methods, advocating for eco-friendly alternatives with a specific focus on the potential of nanoemulsions in enhancing food safety and quality. This review elaborates on the composition, formulation techniques, nanoemulsion products and role of nanoemulsions in the management of foodborne pathogens. Furthermore, it examines the potential health hazards linked to the use of nanoemulsions and stresses the significance of a regulatory framework for food safety. In conclusion, this review offers insights into the promising prospects of using nanoemulsions in food preservation.

Modern trends and techniques for food preservation

Modern trends and techniques for food preservation

Aplikasi Edible Coating dari Limbah Kulit Udang dengan Aditif Asap Cair untuk Kemasan Sosis Sapi Antibakteri Ramah Lingkungan

Edible coating is a food preservation technique by coating using antimicrobial substances which can inhibit the growth of bacteria. This research aims to develop an edible coating from shrimp shell waste with liquid smoke additives as antibacterial packaging for processing beef sausages. Chitosan is made in three stages, namely demineralization, deproteination and deacetylation. Beef sausages coated with edible coating were tested using organoleptic and antibacterial tests. The results of this research showed that the highest degree of deacetylation of chitosan was found in the variable concentration of sodium hydroxide (NaOH) 55% with a degree of deacetylation value of 93.59%. The water and protein content in beef sausages coated with edible coating with liquid smoke showed values of 52.45% and 12.65% on the 7th day. This is in accordance with the Indonesian National Standards (SNI). Coating beef sausages using edible coating from 2% chitosan with 8% liquid smoke solvent has antimicrobial properties because in the antibacterial test a clear zone appeared on the beef sausages coated with edible coating.

Bacillus subtilis Edible Films for Strawberry Preservation: Antifungal Efficacy and Quality at Varied Temperatures.

Fungal infestations, particularly from Rhizopus stolonifer, pose significant post-harvest challenges for strawberries, compromising their shelf life and quality. Traditional preservation methods, including refrigeration, offer limited protection against such pathogens. This study introduces an innovative approach, utilizing edible films infused with Bacillus subtilis strains GOS 01 B-67748 and HFC 103, known for their antifungal properties. We demonstrate that these bioactive films not only inhibit fungal growth effectively but also enhance the preservation of strawberries at varying temperatures. The inclusion of Bacillus subtilis in edible films represents a significant advancement in extending the viability of strawberries, surpassing the efficacy of conventional methods. Our findings suggest a promising avenue for natural, safe food preservation techniques, aligning with current consumer preferences for additive-free products. This research contributes to the broader understanding of microbial-based food preservation strategies, offering potential applications across a range of perishable commodities.

Review on Pulsed Electric Fields: A New Horizon in Food Processing Health Techniques

Pulsed electric fields (PEF) are a novel, non-thermal, promising, and energy-efficient method of food preservation that utilizes short electrical pulses for microbial inactivation by causing minimal impacts on the quality attributes of food. In the PEF method, high-voltage pulses are generated between two electrodes immersed in fluid or paste-like foods to sterilize them by passing electricity through the food. PEF technology is predominantly applied in processing dairy, eggs, meat, fish, and liquid foods like juices and milk to inhibit microbial growth. As a non-thermal food preservation technique, PEF effectively manages biological hazards. Current research extends beyond microbial inactivation, demonstrating PEF's capability to enhance juice extraction from plant materials and to improve the efficiency of food drying and dehydration processes. Moreover, this technique targets the cytoplasmic membrane to enhance the selective release of intracellular compounds without the adverse effects of heat on extract quality and characteristics. Its low-energy pretreatment process also facilitates high yields in extraction. In addition, this process can improve the antioxidant activity, immunomodulatory activity, and inhibitory activity of ACE and can degrade pesticide residue as well. While much research focuses on PEF's microbial reduction, fewer studies examine its effects on the quality and consumer acceptance of treated foods. However, recent studies are highlighting the potential of PEF technology in achieving higher yields and preserving the quality of nutrients in food products.

Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat

The properties of fresh meat, such as high water activity, a slightly acidic reaction, and the availability of carbohydrates and proteins, make it a microbiologically unstable and easily perishable raw material. One of the oldest food preservation techniques is drying. Furthermore, non-thermal food processing techniques such as pulse electric field (PEF) treatment can be used to support the drying process and change the properties of the obtained product. Thus, this study aimed to analyze the impact of pulsed electric field treatment on the hot air-drying and freeze-drying of poultry meat as well as on the quality of the dried meat. The PEF pretreatment and drying methods significantly altered the physical characteristics of the poultry meat. The PEF treatment enhanced the efficiency of freeze-drying by electroporation, reducing drying time and shrinkage. However, in the hot air-drying, the PEF-treated samples prolonged drying, potentially due to muscle structure damage and increased shrinkage. The pretreatment techniques affected the structure of the meat and positively influenced the higher porosity and lower shrinkage. Also, drying decreased the water activity and increased the dry matter content, which ensured the safety of the final product. The freeze-dried material exhibited a higher rehydration rate, improved hygroscopic properties, and better meat color compared to the hot air-dried material. Nevertheless, the selection of the process parameters, for both the pretreatment and drying process, is crucial to ensure a high quality of the dried meat product and should be selected carefully in order to guarantee that the highest quality of the dried product is obtained.

A Comprehensive Review of Physical Techniques for Food Preservation

Food preservation is a crucial aspect of the food industry aimed at extending the shelf life of perishable products while maintaining their nutritional value, safety, and sensory qualities. This research paper provides a comprehensive review of various physical food preservation techniques, which are essential in ensuring the availability of safe and high-quality food for consumers. The paper discusses traditional methods like drying, salting, smoking, fermentation, and canning, as well as modern approaches such as refrigeration, freezing, pasteurization, and high-pressure processing. It also explores emerging technologies, including pulsed electric field and irradiation, and their impact on food safety and quality. The paper emphasizes the significance of these preservation methods in enhancing food security, reducing food waste, and supporting sustainable food supply chains in a rapidly changing global food landscape.