Emerging non-thermal technologies in the food industry: Advances and potential applications in food processing

IF 1 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE Scientia Agropecuaria Pub Date : 2024-02-05 DOI:10.17268/sci.agropecu.2024.006
L. Paucar-Menacho, Cesar Moreno-Rojo, Saúl Ricardo Chuqui-Diestra
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Abstract

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.
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食品工业中的新兴非热技术:食品加工的进展和潜在应用
目前,食品行业将产品的安全和质量放在首位,面临着保持感官和营养完整性的挑战。为了应对这一挑战,人们正在探索新兴的非热技术,与传统技术相比,这些技术在提高食品质量方面具有显著优势。本综述旨在全面介绍这些创新技术如何改变传统的食品加工格局。与传统热处理相比,非热技术有可能降低食品生产、加工和包装的能耗。此外,这些技术尤其适用于有效保存食品中的生物活性化合物。本综述介绍了食品加工中新兴技术的基本原理、应用、优势和局限性。这些技术包括脉冲电场、超声波、冷等离子体、高压、辐照、发光二极管、脉冲光和振荡磁场。尽管对这一主题进行了大量研究,但仍需开展更多研究,以优化和提高这些技术在食品加工中单独或组合应用的效率。化合物的生物可及性和生物活性、营养价值、保质期和感官方面可能是人们感兴趣的变量。
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来源期刊
Scientia Agropecuaria
Scientia Agropecuaria AGRICULTURE, DAIRY & ANIMAL SCIENCE-
CiteScore
3.50
自引率
0.00%
发文量
27
审稿时长
12 weeks
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