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

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  • 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)

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

Suggested Citation

  • 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 & Amanda Bar, 2024. "Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability," Sustainability, MDPI, vol. 16(18), pages 1-44, September.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:18:p:8223-:d:1482584
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    References listed on IDEAS

    as
    1. Mariusz Rudy & Sylwia Kucharyk & Paulina Duma-Kocan & Renata Stanisławczyk & Marian Gil, 2020. "Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment," Sustainability, MDPI, vol. 12(15), pages 1-20, July.
    2. Latika Bhatia & Harit Jha & Tanushree Sarkar & Prakash Kumar Sarangi, 2023. "Food Waste Utilization for Reducing Carbon Footprints towards Sustainable and Cleaner Environment: A Review," IJERPH, MDPI, vol. 20(3), pages 1-20, January.
    3. Mizanur Rahman & Md. Shariful Hasan & Raihanul Islam & Rahmatuzzaman Rana & ASM Sayem & Md. Abdullah As Sad & Abdul Matin & António Raposo & Renata Puppin Zandonadi & Heesup Han & Antonio Ariza-Montes, 2022. "Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments," IJERPH, MDPI, vol. 19(11), pages 1-18, May.
    4. Shima Kaveh & Seyed Mohammad Bagher Hashemi & Elahe Abedi & Mohammad Javad Amiri & Francesca Laura Conte, 2023. "Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites," Sustainability, MDPI, vol. 15(13), pages 1-17, June.
    5. Juan García-Díez & Carla Gonçalves & Luca Grispoldi & Beniamino Cenci-Goga & Cristina Saraiva, 2021. "Determining Food Stability to Achieve Food Security," Sustainability, MDPI, vol. 13(13), pages 1-13, June.
    6. Shiva Gorjian & Behnam Hosseingholilou & Laxmikant D. Jathar & Haniyeh Samadi & Samiran Samanta & Atul A. Sagade & Karunesh Kant & Ravishankar Sathyamurthy, 2021. "Recent Advancements in Technical Design and Thermal Performance Enhancement of Solar Greenhouse Dryers," Sustainability, MDPI, vol. 13(13), pages 1-32, June.
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