The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.

Elimination of microbiological contamination of food products is predominant for consumer food safety. Cold plasma (CP) technology has evolved as a unique, cost‐effective, and environmentally friendly solution to microbial decontamination that is gaining popularity due to its great efficacy in ensuring food safety. As increasing the demand of food industries to produce and supply the safe food with minimal processing. Cold plasma application is being used to sanitize the food surface to be used for different food industry sectors for microbial inactivation. The rapid microbial inactivation obtained by cold plasma has sparked a surge in interest in the field. The current review will give a critical snapshot of the potential application of cold plasma in microbial safety, including food safety, quality, and enzyme inactivation. The rapid microbiological inactivation achieved with cold plasma has led to an interest in this subject. Further, factors affecting, that is, food composition, PH, water activity, and microorganism type for microbial inactivation by cold plasma, are summarized and discussed. There is an increasing demand for food industries to produce and supply safe food with minimal processing. Cold plasma has the potential to sanitize the food surface to be used in different food industry sectors for microbial inactivation. Novelty impact statement This review discussed the principle, equipment, and process mechanism of cold plasma. The mechanism of microbial inactivation by cold plasma was summarized. Also, the effect of cold plasma on factors including food composition, pH, water activity, microorganism type, and enzyme inactivation was explored.

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Tea is the most widely consumed non-alcoholic beverage worldwide. In the tea sector, the high demand for tea has led to an increase in the adulteration of superior tea grades. The procedure of evaluating tea quality is difficult to assure the highest degree of tea safety in the context of consumer preferences. In recent years, the advancement in sensor technology has replaced the human olfaction system with an artificial olfaction system, i.e., electronic noses (E-noses) for quality control of teas to differentiate the distinct aromas. Therefore, in this review, the potential applications of E-nose as a monitoring device for different teas have been investigated. The instrumentation, working principles, and different gas sensor types employed for E-nose applications have been introduced. The widely used statistical and intelligent pattern recognition methods, namely, PCA, LDA, PLS-DA, KNN, ANN, CNN, SVM, etc., have been discussed in detail. The challenges and the future trends for E-nose devices have also been highlighted. Overall, this review provides the insight that E-nose combined with an appropriate pattern recognition method is a powerful non-destructive tool for monitoring tea quality. In future, E-noses will undoubtedly reduce their shortcomings with improved detection accuracy and consistency by employing food quality testing.