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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

Details

Title
Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)
Author
Chacha, James S 1   VIAFID ORCID Logo  ; Zhang, Liyan 2   VIAFID ORCID Logo  ; Ofoedu, Chigozie E 3   VIAFID ORCID Logo  ; Suleiman, Rashid A 4   VIAFID ORCID Logo  ; Dotto, Joachim M 5   VIAFID ORCID Logo  ; Roobab, Ume 2   VIAFID ORCID Logo  ; Agunbiade, Adedoyin O 6   VIAFID ORCID Logo  ; Haile Tesfaye Duguma 7   VIAFID ORCID Logo  ; Mkojera, Beatha T 4 ; Sayed Mahdi Hossaini 8   VIAFID ORCID Logo  ; Rasaq, Waheed A 9 ; Shorstkii, Ivan 10   VIAFID ORCID Logo  ; Charles Odilichukwu R Okpala 11   VIAFID ORCID Logo  ; Korzeniowska, Malgorzata 11   VIAFID ORCID Logo  ; Guiné, Raquel P F 12   VIAFID ORCID Logo 

 Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; [email protected] (R.A.S.); [email protected] (B.T.M.); School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; [email protected] (L.Z.); [email protected] (U.R.); [email protected] (A.O.A.); [email protected] (H.T.D.) 
 School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; [email protected] (L.Z.); [email protected] (U.R.); [email protected] (A.O.A.); [email protected] (H.T.D.) 
 School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; [email protected] (L.Z.); [email protected] (U.R.); [email protected] (A.O.A.); [email protected] (H.T.D.); Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri 460114, Nigeria 
 Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; [email protected] (R.A.S.); [email protected] (B.T.M.) 
 School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447 Arusha, Tanzania; [email protected] 
 School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; [email protected] (L.Z.); [email protected] (U.R.); [email protected] (A.O.A.); [email protected] (H.T.D.); Department of Food Technology, University of Ibadan, Ibadan 200284, Nigeria 
 School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; [email protected] (L.Z.); [email protected] (U.R.); [email protected] (A.O.A.); [email protected] (H.T.D.); Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 378 Jimma, Ethiopia 
 DIL German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany; [email protected] 
 Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; [email protected] 
10  Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, 350072 Krasnodar, Russia; [email protected] 
11  Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland; [email protected] 
12  CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal 
First page
1430
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2544783791
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.