Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation
Source abstract
Abstract
Innovative processing and packaging technologies are required to create the next generation of high-quality, healthy, safe, and sustainable food products. In this review, we overview the potential of combining edible coating materials with non-thermal processing technologies to improve the quality, increase the safety, extend the shelf life, and reduce the waste of foods and plastics. Edible coatings are typically assembled from food-grade structuring ingredients that can provide the required mechanical and barrier properties, such as proteins, polysaccharides, and/or lipids. These materials can be fortified with functional additives to further improve the quality, safety, and shelf life of coated foods by reducing ripening, gas exchange, and decay caused by bacteria and fungi. Non-thermal processing techniques include high hydrostatic pressure, pulsed light, ultrasound, and radiation technologies. These technologies can be used to inhibit the growth of pathogenic or spoilage microorganisms on packaged foods. Examples of the application of this combined approach to a range of highly perishable foods are given. In addition, the impact of these combined methods on the quality attributes of these food products is discussed.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Microbial Inactivation Methods · Meat and Animal Product Quality · Microencapsulation and Drying Processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia 5166614711, Iran
Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 5166614711, Iran
Food Safety and Hygiene Division, Environmental Health Engineering Department, School of Public Health, Tehran University of Medical Sciences, Tehran 5166614711, Iran
Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran 5166614711, Iran
Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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