Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.

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Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review.

The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch.

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS.

Jian Zou

Papers

Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment.

Structure and physicochemical properties of native starch and resistant starch in Chinese yam (Dioscorea opposita Thunb.).

Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

Physicochemical properties and microstructure of Chinese yam (Dioscorea opposita Thunb.) flour