Recent Developments in Food Preservation Techniques

The primary focus of current food science research revolves around the development of novel preservation methods. Despite the advancements in these techniques, their implementation in the food industry has been gradual. This chapter aims to delineate the potential and constraints of these innovative preservation methods, which often pose challenges for adoption by the food industry. Modern techniques, such as ultrasound, cold plasma, microwave, pulsed electric field, high hydrostatic pressure, and supercritical fluid processing, are spearheading advancements in food processing, food chemistry, and food microbiology. In addition to the aforementioned methods, new packaging systems such as modified atmosphere packaging and active packaging have been introduced. However, the limited adoption of recently developed systems can be attributed to challenges related to regulatory compliance, efficacy constraints, and the potential for active substance heating. To address these issues, researchers are exploring the use of natural compounds like essential oils, nisin, lysozyme, and chitosan as alternatives to chemical preservatives in order to develop environmentally friendly products. Nevertheless, the application of these natural compounds is primarily impeded by their interactions with food and the resultant changes in taste and odor upon their incorporation into food products. The prevailing emphasis in food industry research is on the formulation of environmentally sustainable processes. This chapter endeavors to expound a comprehensive approach encompassing innovative technologies, process intensification, and the biorefinery concept, with the objective of applying these principles at the research, educational, and industrial levels.