Combination of Non-thermal Processes and their Hurdle Effect

Sethi, Swati; Anurag, Rahul K.; Kumar, Yogesh; Chauhan, O. P.

doi:10.1201/b22017-17

Cited by 1 publication

(2 citation statements)

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“…For instance, natural antimicrobial compounds, such as essential oils (EOs), bacteriocins, and herbal extracts, are being explored for their potential application as additives in food packaging materials, such as films and coatings [8]. Non-thermal technologies, such as high hydrostatic pressure, pulsed light, ultrasound, and radiation technologies, are another food preservation method suitable for improving the safety and shelf life of foods [9,10]. Foods can also be preserved by using edible coatings, which consist of a thin and continuous layer of food-grade materials deposited around the food surfaces [11,12].…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have reported that coatings combined with non-thermal treatments have had an appreciable lethal effect on several microorganisms [20]. Consequently, there is interest in combining these two technologies together to improve their overall efficacy [9]. This review paper therefore describes the combined use of non-thermal technologies and edible coatings for the preservation of food products.…”

Section: Introductionmentioning

confidence: 99%

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Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation

et al. 2023

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Innovative processing and packaging technologies are required to create the next generation of high-quality, healthy, safe, and sustainable food products. In this review, we overview the potential of combining edible coating materials with non-thermal processing technologies to improve the quality, increase the safety, extend the shelf life, and reduce the waste of foods and plastics. Edible coatings are typically assembled from food-grade structuring ingredients that can provide the required mechanical and barrier properties, such as proteins, polysaccharides, and/or lipids. These materials can be fortified with functional additives to further improve the quality, safety, and shelf life of coated foods by reducing ripening, gas exchange, and decay caused by bacteria and fungi. Non-thermal processing techniques include high hydrostatic pressure, pulsed light, ultrasound, and radiation technologies. These technologies can be used to inhibit the growth of pathogenic or spoilage microorganisms on packaged foods. Examples of the application of this combined approach to a range of highly perishable foods are given. In addition, the impact of these combined methods on the quality attributes of these food products is discussed.

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