Recent Developments in Food Preservation Techniques

Abstract

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