New Approaches in Non-thermal Processes in the Food Industry

Abstract

Abstract:In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

“…Most of the technological knowledge concerning the non thermal inactivation of microorganisms in foods was developed for the inactivation of food borne microbial pathogens or spoilage microorganisms, but these technologies could be used equally well for the production of postbiotics. Non thermal inactivation techniques were designed to obtain safe and stable foods with preserved overall quality and value while 55 and plasma technology 57 could all potentially be applied to inactivate microorganisms and generate postbiotics. Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas.…”

“…Traditional thermal processing (pasteurization, tyndallization, autoclaving) is widely used to confer enzymatic and microbiological stability on food systems. However, the temperature and length of time of heating affect nutritional value, sensory characteristics and flavour 55 . As a result, thermal processing might not always be optimal when generating a postbiotic preparation intended to be used as a food supplement or as a food.…”

“…Non-thermal inactivation techniques were designed to obtain safe and stable foods with preserved overall quality and value while maintaining their sensory characteristics close to those of their fresh equivalents. In this context, technologies such as electric field, ultrasonication, high pressure, X-rays, ionizing radiation, high-voltage electrical discharge, pulsed light, magnetic field heating, moderate magnetic field 55 and plasma technology 57 could all potentially be applied to inactivate microorganisms and generate postbiotics.…”

Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (Trichiurus lepturus) Quality under Cold Storage Conditions

“…Like other seafood, hairtail is considered perishable food; therefore, the industry remains concerned about extending its shelf-life. Several preservation technologies such as electron beam irradiation, ultra-high-pressure sterilization, and chemical preservatives have been used to prolong the shelf life of the hairtail and maintain its quality [ 3 , 4 , 5 , 6 ].…”

Untitled

“…Also the microorganism spores and some bacteria species are not inactivated by HPP treatments. The effectiveness of HPP can be increased by combining with antimicrobial constituents or mild heat treatments [6,13].…”