Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety

TLDR

Emerging non‑thermal technologies such as supercritical CO₂, high‑hydrostatic pressure, cold plasma, and ozone are transforming food processing by extending shelf life, reducing spoilage, preserving heat‑sensitive nutrients, and offering hygienic alternatives to conventional heat treatment with minimal sensory changes. This review reports the basic principles of non‑thermal technologies and their impact on food quality parameters. The authors discuss the mechanisms, potential applications, and benefits of these technologies as alternative preservation processes that eliminate contamination and infection from food samples. Evidence indicates that these technologies maintain food freshness while preserving nutritionally heat‑sensitive materials.

Abstract

Emerging non-thermal technologies for enhancing shelf life and food safety have revolutionized the food processing sector. Adopting different non-thermal techniques like supercritical carbon dioxide, high hydrostatic pressure, cold plasma, and ozone technology can improve food quality and enhance the storage life of foods by reducing spoilage and wastage. Evidence shows that these emerging innovative technologies not only ensure the freshness of the food but also keep the nutritionally heat-sensitive materials intact in the foods. Moreover, these can serve as alternatives to conventional heat processing methods resulting in hygienic and safe foods, retention of bioactive compounds, decontamination of microorganisms, and limited changes in the nutritional and sensory attributes. In this review, the basic principles of non-thermal technologies and their effect on the quality parameters of foods are reported. Also, the potential applications and benefits of these technologies as alternative processes for food preservation and to eliminate contamination and infection from food samples are discussed.