Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021).
Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021).
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DOI：
10.3390/foods10061430
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发表时间：
2021-06-20
期刊：
影响因子：
--
通讯作者：
Guiné RPF
中科院分区：
文献类型：
--
作者：
Chacha JS;Zhang L;Ofoedu CE;Suleiman RA;Dotto JM;Roobab U;Agunbiade AO;Duguma HT;Mkojera BT;Hossaini SM;Rasaq WA;Shorstkii I;Okpala COR;Korzeniowska M;Guiné RPF
由于与热食品加工方法相关的挑战，例如，高运营成本和食品营养成分的改变，推动非热食品加工方法的出现。非热食品加工涉及食品材料在没有或很少直接加热的情况下进行微生物灭活的方法。除了在科学文献中得到充分证实外，对非热食品加工技术的研究也在不断增加，并应用于各种食品。由于科学家和研究人员取得了如此显著的进展，有必要不断综合相关的科学文献，以造福农业食品价值链中的所有参与者，最重要的是食品加工商，并补充现有信息。因此，本综述旨在提供一些选定的非热食品加工方法的技术更新，特别是侧重于它们的操作机制，它们在保存各种食品中的有效性，以及它们的优点和缺点。具体来说，脉冲电场、脉冲光、紫外线辐射、高压处理、非热（冷）等离子体、臭氧处理、电离辐射和超声波被考虑在内。强调了这些技术的定义，以及它们对食品感官属性的有限变化、保留食品营养成分、确保食品安全、延长保质期和环保的能力。将这些特定的非热技术的流程机制与消费者教育一起合理化，可以帮助在任何设计考虑之前提高意识，提高成本效益，并扩大其工业级应用的能力。
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
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影响因子：
6.1
作者：
Beltrán, D;Selma, MV;Gil, MI
通讯作者：
Gil, MI
影响因子：
4
作者：
Arroyo, C.;Cebrian, G.;Pagan, R.
通讯作者：
Pagan, R.
影响因子：
4.6
作者：
Boukil, Abir;Perreault, Veronique;Doyen, Alain
通讯作者：
Doyen, Alain
影响因子：
5
作者：
Astráin-Redín L;Alejandre M;Raso J;Cebrián G;Álvarez I
通讯作者：
Álvarez I
影响因子：
15.3
作者：
Arshad, Rai Naveed;Abdul-Malek, Zulkurnain;Aadil, Rana Muhammad
通讯作者：
Aadil, Rana Muhammad