Services on Demand
Journal
Article
Indicators
- Cited by SciELO
Related links
- Similars in SciELO
Share
Scientia Agropecuaria
Print version ISSN 2077-9917
Abstract
PAUCAR-MENACHO, Luz María; MORENO-ROJO, Cesar and CHUQUI-DIESTRA, Saúl Ricardo. Emerging non-thermal technologies in the food industry: Advances and potential applications in food processing. Scientia Agropecuaria [online]. 2024, vol.15, n.1, pp.65-83. Epub Feb 05, 2024. ISSN 2077-9917. http://dx.doi.org/10.17268/sci.agropecu.2024.006.
Currently, the food industry prioritizes the safety and quality of products, facing the challenge of maintaining sensory and nutritional integrity. To address this challenge, emerging non-thermal technologies are being explored that offer significant advantages in improving food quality over conventional technologies. This review aims to provide a comprehensive understanding of how these innovative technologies can transform the traditional food processing landscape as we know it. Non-thermal technologies have the potential to reduce energy consumption for food production, processing and packaging, compared to conventional thermal treatments. Furthermore, these technologies are particularly suitable for efficiently preserving bioactive compounds present in foods. This review describes the fundamental principles, applications, advantages and limitations of emerging technologies in food processing. These technologies include pulsed electric field, ultrasound, cold plasma, high pressure, irradiation, light-emitting diodes, pulsed light and oscillating magnetic fields. Despite the large number of studies on the subject, more research is required to optimize and improve the efficiency of the application of these technologies, alone or in combination, in food processing. The bioaccessibility and bioactivity of the compounds, nutritional value, shelf life and sensory aspects may be variables of interest.
Keywords : Emerging technologies; food preservation; food preservation; bioactive substances; green technologies; functional foods.