Introduction of Food preservation Types + Purchase Price of The Day
Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Here, we review food preservation techniques of fruits, vegetables and spices using nanotechnology.
food preservation importance
At a time when the population is increasing and natural resources are becoming scarce, food waste is a major problem that affects the health of the population, the environment, and the economy.
Waste is mainly caused by the presence of moisture and microorganisms in the feed.
Microorganisms can be killed and inactivated, and transmission of microorganisms such as the 2019 Coronavirus Disease (COVID-19) should be avoided.
Hydration may not be possible in all cases.
Protection methods include thermal, electrical, chemical and radiation methods.
Here we take a look at advanced food preservation techniques, focusing on fruits, vegetables, beverages, and spices.
We emphasize electrothermal, freezing, and pulsed electric field methods because they reduce pathogens and improve nutritional and physicochemical properties.
Ultrasonic technology and ozone treatment are ideal for preserving heat-sensitive foods.
Finally, we discussed nanotechnology for food preservation.
Food is also important in the development of human life.
A recent review shows that foodborne transmission of the 2019 coronavirus (COVID-19) has been neglected.
Food can be consumed raw or processed for energy and growth.
Food waste has recently become a major global problem.
A large amount of food is wasted at various stages of the food production and consumption chain.
According to a report by Rethink Food Waste Through Economics and Data (ReFED), the data in Figure 1 shows the distribution of food waste across different types of food ingredients.
Due to inefficient supply chains, population growth, and climate change worldwide, large numbers of people are becoming chronically food insecure (Leisner 2020) Griffin et al.
(2009) presented a detailed study of waste from different food groups.
20% of the generated food waste is from production, 1% from processing, 19% from distribution, and 60% from consumer waste.
The main causes of waste are shrinkage of food during cooking, production problems, supply chain constraints, high consumer standards, climate change, soil erosion, and policy constraints
However, with population growth, consumers are demanding fresh, healthy, and nutritious foods.
Even though enough food is produced every day to feed the world, the technology and the food produced are not reaching the people who need it.
food preservation and processing
Therefore, food waste is a major challenge in all sectors of the food industry.
When any type of food is harvested, contamination reactions begin to occur.
One sustainable solution to food waste is food storage.
The idea of food preservation dates back to ancient times when our ancestors were looking for ways to keep food fresh and edible.
Concepts like sun drying, salting and pasteurization were introduced based on climatic and seasonal factors.
Conservation allowed people to form communities, prevented animals from being killed, and allowed them to spend more time hunting for food.
With rapid industrialization and the advent of lean methods, processes such as heat treatment, canning, and freezing allowed for longer shelf life of pathogenic microorganisms, but with population growth and rising consumer standards, the concept of providing healthy and nutritious food.
goals grew rapidly.
The purpose of food preservation is to inhibit any biochemical reactions and limit the penetration of bacteria and fungi.
This technique allows to reduce waste by extending the shelf life.
Some popular traditional preservation methods such as heating, drying, and freezing have been implemented in large factories.
However, heat treatment and freezing methods have disadvantages such as shrinkage of food, loss of structure, nutrients and organic properties, which leads to general loss of food products.
In recent years, the use of chemical and microbiological additives, coatings, and various polyphenol plant extracts has become an effective solution for food preservation.
food preservation methods
There is a lack of research to bridge the gap between food waste and food preservation techniques.
This review explores upcoming food storage technologies that will play a major role in the food storage industry.
Current trends and advances in food preservation methods and their applications in food products such as fruits, vegetables, liquid foods, and spices are the main issues discussed here.
This review covers the wide range of changes brought about by traditional technologies and current technologies in the above areas.
Particular attention is paid to nanotechnology for applications in food, agriculture, and packaging.
Data were collected after an extensive literature search on the topic covered in the last 15 years, considering the challenges faced by the industry in the conservation process.
This work can provide a perfect platform to understand the advancements in food preservation techniques and their relevance to production.
As nanotechnology emerges in research and the combination of various advanced technologies described in the literature and this manuscript may be future "go-to" technologies, positive steps are needed to mitigate the growth of these technologies.
Thermal treatment
Heat or thermal processing is considered one of the innovative methods of food preservation.
Over the years, this technique has been proven in various food sectors, from bakery and dairy products to fruits and vegetables.
The process generally consists of heating the food to a temperature of 75-90 °C or higher for 25-30 seconds.
A study on improving the preservation of apple juice drinks by pasteurization and heat treatment of corn showed significant effects on taste, digestibility, glycemic index, aroma, color, and sensory properties.
Five different types of rice undergoing hydrothermal treatment were highlighted in a recent report showing similar results for market rice quality (Bhattacharya and Pal 2020).
Pathogenic microorganisms are reduced by heating food.
However, extensive studies have concluded nutrient loss, energy waste, flavor changes, and food matrix degradation.
A study on light and dark honey showed changes in physicochemical properties, antioxidant activity, and nutrient content after treatment.
Liquid foods, juices, and drinks can cause gelatinization and browning reactions.
For many years, there has been a continuous search for research to optimize the thermal effects of food to improve the shelf life of food.
Adaptations and minor modifications to earlier technologies have contributed to recent advances in combined electrothermal methods.
Various processes such as electroplasmolysis, ohmic heating, and microwave heating have had a remarkable impact on the advancement of food production.
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