Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability

Hugo Miguel Lisboa (), Matheus Bittencourt Pasquali, Antonia Isabelly dos Anjos, Ana Maria Sarinho, Eloi Duarte de Melo, Rogério Andrade, Leonardo Batista, Janaina Lima, Yasmin Diniz and Amanda Barros
Additional contact information
Hugo Miguel Lisboa: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Matheus Bittencourt Pasquali: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Antonia Isabelly dos Anjos: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Ana Maria Sarinho: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Eloi Duarte de Melo: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Rogério Andrade: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Leonardo Batista: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Janaina Lima: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Yasmin Diniz: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil
Amanda Barros: Food Engineering Department, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58490-520, Paraiba, Brazil

Sustainability, 2024, vol. 16, issue 18, 1-44

Abstract: Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits. It examines non-thermal technologies such as cold plasma, pulsed light technology, high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet (UV) radiation, which effectively inactivate microbes while preserving nutritional and sensory qualities. Natural preservatives, including plant extracts, microbial agents, and enzymes, are highlighted as eco-friendly alternatives to synthetic chemicals, supporting clean label initiatives. Advanced packaging solutions, such as biodegradable materials, intelligent packaging systems, and modified atmosphere packaging (MAP), are assessed for their role in reducing plastic waste, maintaining product quality, and extending shelf life. The review uses life cycle analyses to evaluate these techniques’ environmental impact, considering factors like energy consumption, greenhouse gas emissions, water use, and waste reduction. It also explores the potential of emerging technologies, such as plasma-activated water (PAW) and nanotechnology, to further enhance sustainability. By identifying research gaps and discussing industry challenges, the review calls for innovation and the broader adoption of these practices to promote food security, improve public health, and foster a more sustainable and resilient food system

Keywords: sustainable food preservation; non-thermal processing; natural preservatives; advanced packaging solutions (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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