Non-thermal emerging technologies in food processing: trends, applications, and perspectives
Keywords:
non-thermal technologies, food processing, food preservation, food safety, emerging technologies, agribusiness.Abstract
Emerging non-thermal technologies represent an innovative alternative for food processing by preserving food safety as well as nutritional, functional, and sensory quality without relying on intensive thermal treatments. The aim of this systematic review was to analyze recent scientific evidence on the main non-thermal technologies applied to food processing, identifying their development trends, mechanisms of action, industrial applications, benefits, limitations, and future perspectives. The study was conducted through a systematic review of scientific literature published in scientific databases and academic repositories, including studies on high-pressure processing, pulsed electric fields, ultrasound, cold plasma, irradiation, ultraviolet light, pulsed light, membrane filtration, and other emerging technologies. The findings indicate that these technologies improve microbiological safety through the inactivation of microorganisms and enzymes while preserving vitamins, bioactive compounds, antioxidant properties, color, texture, and sensory characteristics. In addition, a sustained increase in research aimed at optimizing preservation processes, extracting functional compounds, reducing energy consumption, and developing minimally processed foods was identified. Nevertheless, important challenges remain regarding process standardization, implementation costs, industrial-scale validation, food regulations, and consumer acceptance. It is concluded that emerging non-thermal technologies constitute a strategic tool to strengthen the sustainability, competitiveness, and innovation of the food industry by promoting the production of safe, healthy, and higher value-added foods that meet current global market demands.
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