An Overview of Food Preservation Using Conventional and Modern Methods

Abstract

This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.