Non‐thermal technologies and its current and future application in the food industry: a review

Abstract

In recent years, consumers have been demanding convenient and healthy foods which have 'fresh-like' characteristics while still being safe and a long shelf-life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non-thermal technologies in food processing do not generate high temperature and use short treatment times. This means that the nutritional components of foodstuffs are better retained, and the sensory properties of foods are less changed compared with traditional thermal processing. The aim of this review was to present non-thermal technologies applications and its mechanism in food industry in recently, and to explore the potential application prospects of combining non-thermal treatments applied in food industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity. Description Critical factors Mechanism of inactivation Applications ReferencesPulsed UV-light (PL) Emit 1-20 flashes per second at an energy density in the range from 0.01 to 50 J cm À2 . The number of pulses, distance from the source of light, and thickness of the product UV absorption by DNA cause DNA mutations.

Novel processing techniques and spinach juice: Quality and safety improvements

“…Zhang et al. (2019) described that the activity of microorganisms during PEF treatment possibly reduced due to electroporation and electro fusion. Furthermore, the effect of US‐PEF showed the maximum microbial reduction than individual US, PEF treatments, and untreated samples.…”

“…The conventional thermal techniques are less energy cost‐effective, environment‐friendly, and processing losses. But novel technologies (PEF and US) require very low operating energy and accelerate the processes (Siddeeg et al., 2019b), improve the quality of products, and eliminate or reduce disadvantageous impacts on the environment (Ahmad et al., 2019; Manzoor et al., 2019b; Zhang, Wang, Zeng, Han, & Brennan, 2019). These nonthermal techniques ensure a notable decrease in microbial activity, higher shelf life and safe consumption of food products (Ahmed et al., 2019; Zia, Khan, Zeng, Shabbir, & Aadil, 2019).…”

“…Spinach is a kind of vegetables with a good composition of minerals and proteins. So, there is a need for the preservation and availability of safe, fresh and healthy spinach juice through some novel processing techniques (Zhang et al., 2019). A combination of PEF and US have synergetic effect in higher inhibition of microbial and enzymatic activity and enhancement of nutrition and product quality of juices (Aadil et al., 2015; Siddeeg et al., 2019b; Tian et al., 2018).…”

Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

“…However, concentration by evaporation, the most used technology in the food industry, exhibited disadvantages due to the high temperatures used, which accelerate the degradation of physicochemical properties and bioactive compounds, and affect the health benefits associated to fruit consumption [3]. Therefore, in the last decade, potential and alternative non-thermal technologies, such as pulsed UV-light (PL), ultrasound (US), irradiation (IR), pulsed electric field (PEF), high-pressure processing (HPP), cold plasma (CP), and cryoconcentration (CC) have been studied in order to protect and preserve various heat-labile components, and so, retain important nutritional and sensory characteristics in the final product [4].…”

Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (okara)

“…Ultrasound with high frequency wave above 20 kHz can generate cavities and local hot spots in the liquid medium to promote chemical reactions, and has been applied to assist some operations in food processing (Adiamo, Ghafoor, Al-Juhaimi, Ahmed, & Babiker, 2017;Das, Goud, & Das, 2017;Zhang, Wang, Zeng, Han, & Brennan, 2019). Ultrasound applied in extraction of compounds from plant materials has the potential to facilitate the transport of ingredients, promote the swelling of plant cell, and destroy the plant cell wall to improve the extraction efficiency (Chemat et al, 2017;Liu, Zeng, Cheng, Liu, & Aadil, 2018;Wen et al, 2018).…”