Indian Journal of Science and Technology

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Non-Thermal Treatments for Food Preservation


Affiliations
1 Department of Agroindustrial Engineering, Innovation and Development of Food Processes (DESINPA) - Universidad de Sucre, Carrera. 28 #5-267, Puerta Roja, Sincelejo, Colombia
 

Objectives: The purpose of this work was to review the recent advances in the non-thermal treatments for food preservation such as ultrasound, microwave, ultraviolet irradiation, electric field, electromagnetic field, and high hydrostatic pressure. Methods/Statistical Analysis: In order to elaborate this review, it was performed the following procedure: First, by the use of databases available, the principal findings published related to the non-thermal treatments used to preserve specific food product were chosen. Second, the principal characteristics such as conditions of operation, effects on mechanical and physicochemical properties, and relevant results were highlighted from each study. Third, a short description of each study was realized. Findings: In this review, the non-thermal treatments can generate in food minimal alterations of the physicochemical and mechanical properties, stimulate the production of edible microorganism, generate localized heating conserving its nutritional quality, promote the enzymatic inactivation, and have antimicrobial effects. Application/Improvements: Non-thermal treatments used for sterilization process in food can implement the use of others technologies such as example the nanostructured materials used in the fabrication of food packaging, the use of different types of food packaging i.e., active, intelligent, biodegradable, the application of treatments such as the use of nzyme or biopreservation, and the incorporation of bio-compounds.
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  • Non-Thermal Treatments for Food Preservation

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Authors

Saúl David Buelvas-Caro
Department of Agroindustrial Engineering, Innovation and Development of Food Processes (DESINPA) - Universidad de Sucre, Carrera. 28 #5-267, Puerta Roja, Sincelejo, Colombia
María Camila Assia-Ortiz
Department of Agroindustrial Engineering, Innovation and Development of Food Processes (DESINPA) - Universidad de Sucre, Carrera. 28 #5-267, Puerta Roja, Sincelejo, Colombia
Liliana Polo-Corrales
Department of Agroindustrial Engineering, Innovation and Development of Food Processes (DESINPA) - Universidad de Sucre, Carrera. 28 #5-267, Puerta Roja, Sincelejo, Colombia

Abstract


Objectives: The purpose of this work was to review the recent advances in the non-thermal treatments for food preservation such as ultrasound, microwave, ultraviolet irradiation, electric field, electromagnetic field, and high hydrostatic pressure. Methods/Statistical Analysis: In order to elaborate this review, it was performed the following procedure: First, by the use of databases available, the principal findings published related to the non-thermal treatments used to preserve specific food product were chosen. Second, the principal characteristics such as conditions of operation, effects on mechanical and physicochemical properties, and relevant results were highlighted from each study. Third, a short description of each study was realized. Findings: In this review, the non-thermal treatments can generate in food minimal alterations of the physicochemical and mechanical properties, stimulate the production of edible microorganism, generate localized heating conserving its nutritional quality, promote the enzymatic inactivation, and have antimicrobial effects. Application/Improvements: Non-thermal treatments used for sterilization process in food can implement the use of others technologies such as example the nanostructured materials used in the fabrication of food packaging, the use of different types of food packaging i.e., active, intelligent, biodegradable, the application of treatments such as the use of nzyme or biopreservation, and the incorporation of bio-compounds.

References





DOI: https://doi.org/10.17485/ijst%2F2018%2Fv11i43%2F132593