Novel food processing technologies: An overview

Abstract

Novel food processing technologies arose as a result of consumer’s desire for safe, tasty, fresh and mild processed food products with long shelf life and maintained quality. Recent trend of lifestyle changes, as consumers demand products with a significant nutritional contribution, bioactive compounds, and good sensory properties, posed a great challenge toward food processing sector for the evolution of novel and innovative food processing techniques. The novel food processing technologies, viz. HPP, PEF, Irradiation, ultrasonication and cold plasma which influence on consumer’s health have been the major innovations in the field of processing technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, and to regulate freshness of food product. The main objectives of this review article are to provide basic knowledge of different new and innovative food processing techniques about their way of preservative action, effectiveness and suitability in various types of foods.