.png&w=1920&q=75)
🍕principles of food science review
10.4 Emerging preservation technologies
3 min read•Last Updated on August 7, 2024
Food preservation is evolving beyond traditional methods. New technologies like high-pressure processing and pulsed electric fields are revolutionizing how we keep food fresh. These techniques inactivate microorganisms while maintaining food quality, offering exciting alternatives to conventional preservation methods.
Non-thermal preservation methods are also gaining traction. UV light, ozone treatment, and edible coatings provide innovative ways to extend shelf life without heat. These approaches offer unique advantages, from surface decontamination to creating protective barriers, expanding our toolkit for keeping food safe and fresh.
High Intensity Preservation
High Pressure Processing (HPP)
- Uses high pressure (100-1000 MPa) to inactivate microorganisms and enzymes while maintaining food quality
- Involves subjecting food to high pressure in a sealed container surrounded by a liquid medium (water or oil)
- Pressure is applied uniformly and instantaneously throughout the food, regardless of its size or shape
- Effective in preserving a wide range of foods including juices, guacamole, and ready-to-eat meats (sliced ham, turkey)
- Advantages include minimal impact on sensory and nutritional properties, no need for additives, and the ability to process packaged foods
Pulsed Electric Field (PEF) and Ultrasound
- PEF applies short, high-voltage electric pulses to food placed between two electrodes
- Electric field causes electroporation of cell membranes, leading to microbial inactivation
- Suitable for liquid and semi-liquid foods (fruit juices, milk, yogurt, soups)
- Ultrasound uses high-frequency sound waves (>20 kHz) to create cavitation bubbles that disrupt cell membranes
- Cavitation also generates localized high temperatures and pressures, contributing to microbial inactivation
- Can be combined with other preservation methods (heat, pressure) for enhanced effectiveness
Cold Plasma
- Ionized gas composed of electrons, ions, and neutral particles generated by applying energy to a gas
- Plasma species interact with cell components, causing oxidative damage and cell death
- Can be applied directly to food surfaces or indirectly in a sealed package
- Effective against a wide range of microorganisms, including bacteria, yeasts, and molds
- Advantages include low processing temperatures, short treatment times, and minimal impact on food quality
Non-Thermal Preservation
Ultraviolet (UV) Light
- Uses UV-C light (200-280 nm) to inactivate microorganisms by damaging their DNA
- Can be applied to food surfaces, packaging materials, and processing equipment
- Effective against bacteria, viruses, and some molds and yeasts
- Limited penetration depth, so primarily used for surface decontamination
- Commonly used for treating water, juices, and liquid egg products
Ozone Treatment and Edible Coatings
- Ozone is a powerful oxidizing agent that inactivates microorganisms by disrupting cell membranes and oxidizing cellular components
- Can be applied as a gas or dissolved in water (ozonated water)
- Used for sanitizing food contact surfaces, processing equipment, and packaging materials
- Edible coatings are thin layers of edible materials applied to food surfaces to extend shelf life and improve quality
- Coatings can be made from proteins (whey, casein, soy), polysaccharides (chitosan, alginate, pectin), or lipids (waxes, fatty acids)
- Act as barriers to moisture, oxygen, and microbial growth, and can also serve as carriers for antimicrobial agents (essential oils, bacteriocins)
Key Terms to Review (19)
Sensory Evaluation: Sensory evaluation is a scientific method used to measure and analyze the characteristics of food through the senses, primarily taste, smell, sight, touch, and sound. This process is crucial as it helps determine the quality, acceptability, and preference of food products, influencing decisions in product development and marketing. It plays a significant role in ensuring food meets consumer expectations and standards in various aspects such as flavor, texture, and appearance.
FDA Guidelines: FDA guidelines refer to the recommendations and regulations set forth by the U.S. Food and Drug Administration to ensure the safety and quality of food products. These guidelines play a crucial role in various aspects of food production, including sanitation, processing techniques, and preservation methods, helping to protect public health and maintain food safety standards.
GRAS Status: GRAS status stands for 'Generally Recognized As Safe.' It refers to substances added to food that experts consider safe based on a long history of common use in food or based on scientific evidence. This status is significant in the food industry as it influences the approval and regulation of ingredients, especially sweeteners, minimal processing techniques, preservation technologies, and functional foods.
Energy Efficiency: Energy efficiency refers to the practice of using less energy to provide the same level of service or output, thereby reducing energy waste. In the context of food preservation, it plays a critical role in minimizing energy consumption during various preservation processes, which can lead to significant reductions in both operational costs and environmental impact.
Y. h. hui: Y. H. Hui is a prominent figure in the field of food science, particularly known for his contributions to the understanding of emerging preservation technologies. His research focuses on innovative methods that enhance food safety and extend shelf life while maintaining nutritional quality. Hui's work emphasizes the need for new preservation techniques to meet the demands of modern food systems and consumer preferences, blending traditional methods with cutting-edge science.
R. Paul Singh: R. Paul Singh is a prominent figure in the field of food science and technology, known for his contributions to emerging preservation technologies that enhance food safety and quality. His research focuses on developing innovative methods for extending the shelf life of food products while maintaining their nutritional value and sensory qualities. Singh's work has influenced various preservation techniques, making significant impacts on food processing and storage methods.
Consumer Perception: Consumer perception refers to the way individuals interpret and make sense of information related to products and services, including their quality, value, and overall appeal. This concept is crucial because it shapes consumer attitudes and influences purchasing decisions, particularly in the context of emerging preservation technologies that affect food quality and safety. Understanding consumer perception can help businesses tailor their marketing strategies and product development to meet consumer expectations and build trust.
Edible coatings: Edible coatings are thin layers of edible materials applied to food products to enhance preservation, improve quality, and maintain freshness. These coatings serve as a barrier to moisture, gases, and microorganisms, thereby extending the shelf life of perishable foods while maintaining their sensory attributes. They can also incorporate beneficial compounds, such as antioxidants and antimicrobials, providing additional protective effects.
Non-thermal technology: Non-thermal technology refers to methods of food preservation that do not rely on heat treatment to kill microorganisms or inactivate enzymes, preserving food's nutritional and sensory qualities. This innovative approach includes techniques such as high-pressure processing, pulsed electric fields, and ultrasound, which can effectively extend shelf life without the negative effects often associated with traditional thermal processes.
Cold plasma: Cold plasma is an ionized gas that exists at or near room temperature, characterized by a mixture of ions, electrons, and neutral particles. Unlike traditional plasmas, which are hot and can cause thermal damage, cold plasma has unique properties that make it suitable for various applications, particularly in food preservation and safety. Its ability to deactivate microorganisms and extend shelf life while preserving food quality highlights its importance as an emerging technology in the food industry.
Ozone treatment: Ozone treatment is a food preservation method that utilizes ozone gas (O₃) to eliminate microorganisms, spoilage organisms, and pathogens in food products. This method is gaining popularity due to its effectiveness in extending shelf life while maintaining the quality and safety of the food, as ozone has strong oxidizing properties that can break down bacteria and viruses without leaving harmful residues.
Food shelf life: Food shelf life refers to the length of time that a food product remains safe to eat, retains its intended sensory, chemical, physical, and microbiological properties, and is of acceptable quality for consumption. Understanding food shelf life is essential as it impacts food safety, quality control, and consumer satisfaction, and is influenced by various factors including preservation methods, packaging, and storage conditions.
Pulsed Electric Field: Pulsed electric field (PEF) is a food preservation technology that uses short bursts of high voltage to create an electric field across food products. This method disrupts microbial cell membranes, leading to cell inactivation while preserving the quality of the food. By utilizing PEF, it’s possible to achieve effective preservation without the need for high temperatures, making it an attractive option for maintaining flavor, nutrients, and overall quality.
Nutritional preservation: Nutritional preservation refers to the methods and processes employed to maintain the nutritional quality of food throughout its storage, processing, and preparation. This concept is essential in ensuring that foods retain their essential vitamins, minerals, and other beneficial compounds, which can be lost during conventional preservation techniques like canning or freezing. By using emerging preservation technologies, nutritional preservation aims to extend shelf life while minimizing nutrient degradation.
Texture retention: Texture retention refers to the ability of food products to maintain their original texture and mouthfeel over time, particularly during storage and processing. This characteristic is crucial for consumer satisfaction, as texture plays a significant role in how food is perceived and enjoyed. Maintaining texture is especially important in preservation methods, where changes in physical properties can alter the eating experience.
Thermal processing: Thermal processing is a method used in food preservation that involves applying heat to food products in order to kill or inactivate harmful microorganisms and enzymes. This technique not only extends the shelf life of food but also ensures its safety for consumption. It plays a vital role in various preservation methods, impacting the quality, texture, and nutritional value of food.
Ultraviolet light: Ultraviolet light is a form of electromagnetic radiation that lies between visible light and X-rays in the electromagnetic spectrum. It is known for its germicidal properties, making it a useful technology in food preservation and safety by effectively inactivating microorganisms without the need for heat.
Microbial inactivation: Microbial inactivation refers to the process of destroying or deactivating microorganisms, such as bacteria, viruses, and fungi, to prevent them from causing spoilage or illness. This process is essential for ensuring food safety and extending shelf life, especially through various preservation methods that do not rely on traditional thermal treatments.
High Pressure Processing: High Pressure Processing (HPP) is a non-thermal food preservation method that uses high levels of pressure to inactivate pathogens and spoilage organisms in food products while maintaining their sensory and nutritional qualities. This technique is gaining traction as it extends shelf life and ensures safety without the use of heat, which can alter flavor, texture, and nutrients.