Sustainability,
Год журнала:
2024,
Номер
16(18), С. 8223 - 8223
Опубликована: Сен. 21, 2024
Innovative
and
sustainable
food
preservation
techniques
are
vital
for
enhancing
quality,
safety,
reducing
environmental
impact.
In
this
review,
the
methods
aligned
with
sustainability
goals
explored,
focusing
on
their
mechanisms,
applications,
benefits.
It
examines
non-thermal
technologies
such
as
cold
plasma,
pulsed
light
technology,
high-pressure
processing
(HPP),
electric
fields
(PEFs),
ultraviolet
(UV)
radiation,
which
effectively
inactivate
microbes
while
preserving
nutritional
sensory
qualities.
Natural
preservatives,
including
plant
extracts,
microbial
agents,
enzymes,
highlighted
eco-friendly
alternatives
to
synthetic
chemicals,
supporting
clean
label
initiatives.
Advanced
packaging
solutions,
biodegradable
materials,
intelligent
systems,
modified
atmosphere
(MAP),
assessed
role
in
plastic
waste,
maintaining
product
extending
shelf
life.
The
review
uses
life
cycle
analyses
evaluate
these
techniques’
impact,
considering
factors
like
energy
consumption,
greenhouse
gas
emissions,
water
use,
waste
reduction.
also
explores
potential
of
emerging
technologies,
plasma-activated
(PAW)
nanotechnology,
further
enhance
sustainability.
By
identifying
research
gaps
discussing
industry
challenges,
calls
innovation
broader
adoption
practices
promote
security,
improve
public
health,
foster
a
more
resilient
system
Foods,
Год журнала:
2024,
Номер
13(12), С. 1829 - 1829
Опубликована: Июнь 11, 2024
Sea
buckthorn
juice
has
high
nutritional
value
and
a
rich
flavor
that
consumers
enjoy.
Traditional
sea
thermal
processing
(TP)
technology
problems
such
as
low
yield,
poor
quality,
flavor.
berries
are
processed
using
technique
combining
pulsed
electric
field
(PEF)
high-pressure
(HPP)
to
increase
yield
study
its
impact
on
the
quality
volatile
aroma
of
juice.
Results
have
show
that,
compared
with
TP,
under
condition
PEF-HPP,
significantly
increased
by
11.37%
(p
>
0.05);
TP
PEF-HPP
treatments
could
effectively
kill
microorganisms
in
juice,
but
decreased
after
treatment
0.05),
whereas
coupling
maximally
retain
nutrients
while
inhibiting
enzymatic
browning
improve
color,
viscosity,
particle
size.
The
is
analyzed
electronic
nose
(E-nose)
gas
chromatography–ion
mobility
spectrometer
(GC–IMS)
techniques,
it
been
shown
retains
more
characteristic
organic
compounds
(VOCs)
avoiding
acrid
pungent
flavors
produced
benzaldehyde,
(E)-2-heptenal,
pentanoic
acid,
among
others,
which
improves
sensory
environmentally
friendly
efficient,
significant
economic
benefits.
Research
data
provide
information
theoretical
basis
for
industry.
Critical Reviews in Food Science and Nutrition,
Год журнала:
2025,
Номер
unknown, С. 1 - 23
Опубликована: Март 13, 2025
This
review
focuses
on
the
methods
of
enhancing
stability
black
carrot
anthocyanins,
which
are
susceptible
to
degradation
due
temperature,
pH,
light,
and
oxygen.
These
anthocyanins
valued
for
their
health
benefits
blue-violet
color,
but
instability
limits
application
in
food
industry.
It
is
hypothesized
that
implementing
advanced
stabilization
techniques
can
significantly
improve
usability
anthocyanins.
Key
anthocyanin
stability,
including
encapsulation,
co-pigmentation,
acylation,
comprehensively
reviewed.
Encapsulation
such
as
spray
drying,
freeze
liposomes
have
shown
effectiveness
protecting
during
processing
storage.
Co-pigmentation
with
non-anthocyanin
phenolics
using
whey
proteins
enhance
thermal
pH
thereby
improving
color
retention.
Additionally,
innovative
strategies
like
genetic
modification
nanoencapsulation
demonstrated
potential
further
stabilizing
by
structural
resilience
bioavailability.
approaches
represent
a
significant
advancement
ability
maintain
integrity
Advanced
preserving
functional
properties
nutritional
facilitate
broader
use
health-oriented
products.
Combining
these
modern
essential
optimal
research
needed
optimize
techniques.
