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Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review
Food is the basic necessity for life that always motivated man for its preservation and making it available for an extended period. Food scientists always tried to preserve it with minimum deterioration in quality by employing and investigating innovative preservation techniques. The food sector alw...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469842/ https://www.ncbi.nlm.nih.gov/pubmed/36171783 http://dx.doi.org/10.1002/fsn3.2915 |
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author | Islam, Fakhar Saeed, Farhan Afzaal, Muhammad Ahmad, Aftab Hussain, Muzzamal Khalid, Muhammad Armghan Saewan, Shamaail A. Khashroum, Ashraf O. |
author_facet | Islam, Fakhar Saeed, Farhan Afzaal, Muhammad Ahmad, Aftab Hussain, Muzzamal Khalid, Muhammad Armghan Saewan, Shamaail A. Khashroum, Ashraf O. |
author_sort | Islam, Fakhar |
collection | PubMed |
description | Food is the basic necessity for life that always motivated man for its preservation and making it available for an extended period. Food scientists always tried to preserve it with minimum deterioration in quality by employing and investigating innovative preservation techniques. The food sector always remained in search of eco‐friendly and sustainable solutions to tackle food safety challenges. Green technologies (ozone, pulsed electric field, ohmic heating, photosensitization, ultraviolet radiations, high‐pressure processing, ultrasonic, nanotechnology) are in high demand owing to their eco‐friendly, rapid, efficient, and effective nature in controlling microbes with a negligible residual impact on food quality during processing. The use of green technologies would be a desirable substitute for conventionally available preservation techniques. This paper discusses different food preservation techniques with special reference to green technologies to minimize the deleterious impact on the environment and employs these innovative technologies to play role in enhancing the food safety. |
format | Online Article Text |
id | pubmed-9469842 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-94698422022-09-27 Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review Islam, Fakhar Saeed, Farhan Afzaal, Muhammad Ahmad, Aftab Hussain, Muzzamal Khalid, Muhammad Armghan Saewan, Shamaail A. Khashroum, Ashraf O. Food Sci Nutr Reviews Food is the basic necessity for life that always motivated man for its preservation and making it available for an extended period. Food scientists always tried to preserve it with minimum deterioration in quality by employing and investigating innovative preservation techniques. The food sector always remained in search of eco‐friendly and sustainable solutions to tackle food safety challenges. Green technologies (ozone, pulsed electric field, ohmic heating, photosensitization, ultraviolet radiations, high‐pressure processing, ultrasonic, nanotechnology) are in high demand owing to their eco‐friendly, rapid, efficient, and effective nature in controlling microbes with a negligible residual impact on food quality during processing. The use of green technologies would be a desirable substitute for conventionally available preservation techniques. This paper discusses different food preservation techniques with special reference to green technologies to minimize the deleterious impact on the environment and employs these innovative technologies to play role in enhancing the food safety. John Wiley and Sons Inc. 2022-05-28 /pmc/articles/PMC9469842/ /pubmed/36171783 http://dx.doi.org/10.1002/fsn3.2915 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Reviews Islam, Fakhar Saeed, Farhan Afzaal, Muhammad Ahmad, Aftab Hussain, Muzzamal Khalid, Muhammad Armghan Saewan, Shamaail A. Khashroum, Ashraf O. Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review |
title | Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review |
title_full | Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review |
title_fullStr | Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review |
title_full_unstemmed | Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review |
title_short | Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review |
title_sort | applications of green technologies‐based approaches for food safety enhancement: a comprehensive review |
topic | Reviews |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469842/ https://www.ncbi.nlm.nih.gov/pubmed/36171783 http://dx.doi.org/10.1002/fsn3.2915 |
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