Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices : a review
© Springer Nature Switzerland AG 2020..
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2021 |
|---|---|
| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:19 |
|---|---|
| Enthalten in: |
Environmental chemistry letters - 19(2021), 2 vom: 13., Seite 1715-1735 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Sridhar, Adithya [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Electrothermal |
|---|
| Anmerkungen: |
Date Revised 04.04.2024 published: Print-Electronic Citation Status PubMed-not-MEDLINE |
|---|
| doi: |
10.1007/s10311-020-01126-2 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM317596047 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM317596047 | ||
| 003 | DE-627 | ||
| 005 | 20240404232330.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231225s2021 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1007/s10311-020-01126-2 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1364.xml |
| 035 | |a (DE-627)NLM317596047 | ||
| 035 | |a (NLM)33192209 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Sridhar, Adithya |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices |b a review |
| 264 | 1 | |c 2021 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 04.04.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © Springer Nature Switzerland AG 2020. | ||
| 520 | |a Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Review | |
| 650 | 4 | |a Electrothermal | |
| 650 | 4 | |a Food preservation | |
| 650 | 4 | |a Freezing | |
| 650 | 4 | |a Nanotechnology | |
| 650 | 4 | |a Ozone treatment | |
| 650 | 4 | |a Pulse electric field | |
| 650 | 4 | |a Ultrasound | |
| 700 | 1 | |a Ponnuchamy, Muthamilselvi |e verfasserin |4 aut | |
| 700 | 1 | |a Kumar, Ponnusamy Senthil |e verfasserin |4 aut | |
| 700 | 1 | |a Kapoor, Ashish |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Environmental chemistry letters |d 2007 |g 19(2021), 2 vom: 13., Seite 1715-1735 |w (DE-627)NLM195845943 |x 1610-3653 |7 nnns |
| 773 | 1 | 8 | |g volume:19 |g year:2021 |g number:2 |g day:13 |g pages:1715-1735 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1007/s10311-020-01126-2 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 19 |j 2021 |e 2 |b 13 |h 1715-1735 | ||