Modern trends and techniques for food preservation

• 발행기관: 한국축산식품학회
• 저자명: Ambreen Talib Abdul Samad Md Jakir Hossain Ayesha Muazzam Bushra Anwar Rameen Atique Young-Hwa Hwang Seon-Tea Joo
• 간행물 정보: 『Food and Life』제2024권 제1호, 19~32쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.03.31

국문 초록

Food preservation is the process of stopping or inhibiting the spoilage of food that prohibits foodborne diseases while keeping the food’s nutritional value, flavor, and texture. Food preservation plays a vital role in food safety and quality. Food preservation techniques are also helpful in meeting the global food demand as these techniques provide an opportunity to store food for a long time. Food safety techniques, like salting, drying, and fermentation to increase the shelf-life of raw food, have been used since the dawn of humankind, and our ascendants must have used these techniques. A wide range of chemical and biochemical reactions could be the root of food spoilage. So, appropriate preservation is necessary to stock the food for as long as possible without contamination. Primary and fundamental techniques like drying, freezing, pasteurization, biopreservation, and Nanoencapsulation have been instigated to stop or slow down food's chemical and biochemical destruction. Bio-preservatives are now commonly used to meet people’s demand for food preservation as chemical preservatives are rejected. This review summarizes the various physiochemical and microbial components that cause food spoilage and the use of different food preservative techniques like salting, dehydration, freezing, smoking, irradiation, antimicrobial agents, preservatives, and nanotechnology in the food industry during processing and packaging.

목차

Introduction

Food Spoilage Mechanism

Food Preservation Methods

Biological methods

Market Economy Analysis of Food Preservation

Conclusion

키워드

food spoilage food preservation biopreservatives nanotechnology food processing