Recent advances in nonthermal hurdle approach in the food sector

Abstract

Nonthermal hurdle technologies have emerged as promising alternatives to conventional thermal processing in the food industry. These technologies utilize multiple barriers, such as ultrasound, high hydrostatic pressure, pulsed electric fields, and other techniques, to ensure microbial safety, extend shelf life, and preserve the nutritional and sensory qualities of foods. This review delves into the principles, applications, and synergistic effects of nonthermal hurdles in food preservation, highlighting their broader implications for the food industry. It explores how these technologies address the limitations of traditional thermal methods, such as nutrient loss and flavor degradation, while meeting stringent safety and quality standards. Additionally, the review outlines the most commonly utilized combinations of nonthermal hurdles, offering insights into their practical applications and effectiveness. These advancements present significant opportunities to reduce the reliance on chemical additives and promote sustainability in food production. By reducing energy consumption and minimizing waste, nonthermal technologies contribute to SDG 12 (Responsible Consumption and Production) and SDG 13 (Climate Action). Furthermore, their role in improving food safety and accessibility aligns with SDG 2 (Zero Hunger), while promoting healthier food options supports SDG 3 (Good Health and Well-Being). Continued research and development are essential to optimizing these technologies for broader applications across diverse food types and improving their efficacy in ensuring food safety and quality. Extensive research has demonstrated significant advancements in the application of nonthermal hurdle combinations within the food sector. Ongoing studies are actively exploring diverse combinations to enhance food quality. The adoption of these nonthermal hurdle technologies holds immense potential for the food industry, promising greater efficiency and improved food quality standards.