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International Journal of Zoology and Applied Biosciences Review Article
Emerging food processing techniques for enhancing shelf life and preventing spoilage
Janaki M, Andrews N, Devasena B, Senthilkumar G P and Sujitha K
Year : 2025 | Pages: 271-274
Received on: 19/09/2025
Revised on: 22/10/2025
Accepted on: 28/10/2025
Published on: 25/11/2025
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Janaki M, Andrews N, Devasena B, Senthilkumar G P and Sujitha K ( 2025).
Emerging food processing techniques for enhancing shelf life and preventing spoilage
. International Journal of Zoology and Applied Biosciences, 10( 6), 271-274.
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Abstract
Food spoilage remains a major global challenge affecting food safety, economic sustainability, and consumer health. Advances in food processing technologies have enabled more efficient strategies for extending shelf life while preserving nutritional and sensory quality. This review examines emerging techniques such as high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma treatment, ohmic heating, ultraviolet (UV-C) irradiation, and nanotechnology-enabled packaging. These technologies minimize microbial growth, enzymatic degradation, and oxidative reactions responsible for spoilage. Comparative evaluation demonstrates that non-thermal methods maintain product freshness more effectively than traditional thermal processing. The review highlights technological potential, limitations, industrial feasibility, and future research needs for widespread adoption.
Keywords
Metal nanoparticles, Metal oxide nanoparticles, Physicochemical properties, Structural analysis.
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© The Author(s) 2025. This article is published by International Journal of Zoology and Applied Biosciences under the terms of the Creative Commons Attribution 4.0 International License (creativecommons.org), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
