A comprehensive review: Recent advances in non-thermal technologies in food processing technology

Abstract

Nowadays, Consumers demand clean and safe food without disrupting the nutritional and sensory qualities. Various thermal treatments are applied during processes to extend the shelf life of food. However, the commodity's nutritive and sensory qualities may suffer due to these thermal processes. Consumers today demand food that is safe and wholesome and has good organoleptic qualities. This is why the development and advancement of non-thermal technologies that are secure, safe, and environmentally friendly have captured the attention of the food industry. In non-thermal processing technology, the food is processed at room temperature; this reduces damage to food because heat-sensitive nutritious material stays intact in the food co, contrary to the thermal processing of food. These non-thermal technologies can process all kinds of food, such as fruits, vegetables, spices, pulses, meat, fish, etc. Non-thermal technologies have mainly emerged in the food sector in the last few decades. These food processing methods achieve microbial inactivation without damaging the food's nutritional content or sensory qualities. They also increase product shelf life and preserve the food's fresh-like physical, nutritional, and sensory qualities. These cutting-edge technologies, such as high hydrostatic pressure, pulsed electric fields, high-intensity ultrasound, ultraviolet light, pulsed light, hurdle technology, ionizing radiation, and oscillating magnetic fields, can inactivate microorganisms to varying degrees. With only minor nutritional losses, all food types, including fruits, vegetables, pulses, spices, meat, fish, etc., can be processed using these non-thermal technologies. Non-thermal technologies have grown in importance in the food industry over the last few decades. As a result, there is a need to research and develop these non-thermal technologies because they are becoming increasingly important in the food industry.