A review on mechanisms and commercial aspects of food preservation and processing

Abstract

Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health

“…e name "canned food" means the food product enclosed in metal cans, glass jars, or plastic containers, the long shelf life of which is ensured through the process of pasteurization and airtightness of the packaging, providing protection against the access of air and contaminants. Some canned foods contain also chemical preserving additives, e.g., sodium nitrate or potassium nitrate [3]. Canned meat and fish represent on average a fairly large share in the food market in Poland.…”

Role of Bacillus species in biofilm persistence and emerging antibiofilm strategies in the dairy industry

“…Bacterial contamination can affect the quality, functionality, and safety of milk and its derivatives adversely . Globally, the dairy industry produces a wide range of perishable (milk and cream) and semi‐perishable foods (cheese, butter, and yogurt) as well as food ingredients (milk powders, whey protein concentrates and caseinates) . The microbial contamination of these products is of great concern to the dairy industry, making it one of the leading sectors affected by food loss.…”

Challenges and opportunities related to the use of chitosan as a food preservative

“…Moreover, the negative public perception of commercial preservatives prompts an increasing preference of consumers for the replacement of chemical preservatives by ‘natural’ alternatives that are derived from biological systems (Amit et al . ; Román et al . ).…”

“…Current intervention and preservation technologies, however, do not prevent outbreaks of foodborne bacterial disease, or food spoilage and food waste (Hussain 2013). Moreover, the negative public perception of commercial preservatives prompts an increasing preference of consumers for the replacement of chemical preservatives by 'natural' alternatives that are derived from biological systems (Amit et al 2017;Rom an et al 2017). To meet the consumers' demand for 'natural preservatives' including essential oils extracted from plants (Sanchez-Maldonado et al 2015;Pandey et al 2017), bacteriocins from lactic acid bacteria (LAB), such as nisin or pediocin PAß1-AcH, and bacteriocin-producing protective cultures, such as Carnobacterium maltaromaticum UAL307 (Micocin â ; Liu 2014; Barbosa et al 2017), are used commercially as food preservatives.…”