Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Abstract

Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

“…Consumers prefer more healthy and nutritious products. These preferences have encouraged the development of new technologies [ 6 , 7 ]. One of the most commonly used non-thermal technologies in recent years is ultrasound technology.…”

Características de los emprendimientos de miel de abeja desde la perspectiva de los consumidores: Narihuala, Catacaos, Perú

“…Sin embargo, la seguridad alimentaria está íntimamente relacionada con la inactivación de microorganismos y enzimas de descomposición. Esto se puede lograr a través de métodos de procesamiento y conservación térmica, como la pasteurización, la esterilización y el envasado aséptico, estos métodos reducen la apariencia, el sabor y la composición nutricional de alimentos ricos en nutrientes (Chiozzi et al, 2022). Dentro de estos alimentos ricos en nutrientes se encuentra la miel de abeja, la que se compone principalmente de azúcares (fructosa y glucosa) y agua como componentes mayores (Al-Farsi et al, 2018) y minerales, vitaminas, ácidos orgánicos, enzimas, aminoácidos como componentes minoritarios (Machado De-Melo et al, 2018).…”

Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices

“…Nonetheless, heat treatment has an unfavorable effect on the final product's excellence [8,9]. Although heat preserves the juice quality, it is, however, harmful to the sensory, functional, and nutritive features [10,11].…”