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Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

2021Journal article Open access
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dc.contributor.authorChacha, James S.
dc.contributor.authorZhang, Liyan
dc.contributor.authorOfoedu, Chigozie E.
dc.contributor.authorSuleiman, Rashid A.
dc.contributor.authorDotto, Joachim M.
dc.contributor.authorRoobab, Ume
dc.contributor.authorAgunbiade, Adedoyin O.
dc.contributor.authorDuguma, Haile Tesfaye
dc.contributor.authorMkojera, Beatha T.
dc.contributor.authorHossaini, Sayed Mahdi
dc.contributor.authorRasaq, Waheed A.
dc.contributor.authorShorstkii, Ivan
dc.contributor.authorOkpala, Charles Odilichukwu R.
dc.contributor.authorKorzeniowska, Malgorzata
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2021-06-23T08:33:10Z
dc.date.available2021-06-23T08:33:10Z
dc.date.issued2021
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationChacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, Agunbiade AO, Duguma HT, Mkojera BT, Hossaini SM, Rasaq WA, Shorstkii I, Okpala COR, Korzeniowska M, Guiné RPF. (2021) Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods, 10(6), 1430: 1-26.pt_PT
dc.identifier.doi10.3390/foods10061430pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6772
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectnon-thermal food processingpt_PT
dc.subjectagro-food industrypt_PT
dc.subjectproduct developmentpt_PT
dc.subjectproduct developmentpt_PT
dc.subjectfood processorspt_PT
dc.titleRevisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue6pt_PT
oaire.citation.startPage1430pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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