Applications of non-thermal technologies in food processing Industries-A review

Food processing and preservation methods play a vital role in extending shelf life and ensuring the quality of food for human consumption. Traditional thermal methods, which involve high temperatures and pressures, have been widely employed to enhance storage life and safety. However, these methods often result in damage to sensory characteristics and nutritional value. Additionally, the prolonged processing times associated with thermal methods can lead to the generation of harmful components. In recent years, significant research has been dedicated to non-thermal extraction technologies. These innovative approaches utilize lower temperatures and shorter processing durations, thereby minimizing the negative effects on nutrients, flavors, colors, and sensory attributes. Numerous experiments conducted over the past few decades have demonstrated that non-thermal extraction technologies cause minimal harm to these essential aspects of food quality. Comprehending the design, operation, and impact of non-thermal extraction devices on food processing and quality is of utmost significance. Thus, the primary aim of this review is to provide a comprehensive overview of four emerging non-thermal extraction technologies such as ultrasound, pulsed electric field, cold plasma, and high-pressure processing, including their fundamental principles and current status in the food processing industry, specifically dairy industry, fruits and vegetables industry, meat industry, egg industry, and seafood industry. By exploring the potential applications of these technologies, it becomes possible to enhance the quality and safety of processed foods while preserving their sensory attributes. In the future, research efforts should prioritize the optimization of operational parameters and conditions for enhanced efficiency and cost-effectiveness, while simultaneously addressing technical, economic, and regulatory challenges and establishing industry-specific guidelines and best practices to ensure the enduring and widespread adoption of these transformative food processing technologies. The findings of this review contribute to getting an overall view regarding the advancement of non-thermal extraction methods in the food industry and facilitate the development of innovative and sustainable food processing techniques.