Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review.
Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review.
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DOI：
10.1007/s10311-020-01126-2
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发表时间：
2021
影响因子：
15.7
通讯作者：
Kapoor A
中科院分区：
文献类型：
--
作者：
Sridhar A;Ponnuchamy M;Kumar PS;Kapoor A
在人口不断增加和自然资源不断减少的情况下，粮食浪费是影响公共卫生、环境和经济的一个重大问题。浪费发生在从收获到消费者的所有阶段，需要先进的食品保存技术。浪费主要是由于食物中的水分和微生物。微生物可以被杀死或灭活，应避免2019冠状病毒病（COVID-19）等微生物的交叉污染。除湿并非在所有情况下都可行。保鲜方法包括热、电、化学和辐射技术。在这里，我们综述了先进的食品保鲜技术，重点是水果、蔬菜、饮料和香料。我们强调冷冻，冷冻和脉冲电场的方法，因为它们可以减少病原体和改善营养和理化性质。超声波技术和臭氧处理适合于保存热敏性食品。最后讨论了纳米技术在食品保鲜中的应用。
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.
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