Advances in green food processing technologies: Enhancing efficiency, safety, and sustainability

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-08 DOI:10.1016/j.foodcont.2025.111715

Asad Nawaz , Sana Irshad , Xiaofang Luo , Noman Walayat , Putri Widyanti Harlina , Zuodong Qin , Muhammad Afzaal , Fakhar Islam

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引用次数: 0

Abstract

Background

A significant transition towards sustainable development is occurring in the global food business as a result of mounting ecological issues, regulatory challenges, and consumer preference. More and more people are criticizing traditional food processing for using excessive amounts of energy, water, and chemicals, destroying natural resources, and lowering the nutritional content of food. As a viable substitute, this has fueled enthusiasm for green food innovations.

Scope and approach

The shift from conventional to environmentally friendly food processing technology is covered in this article, with an emphasis on the function of renewable energy. It assesses how traditional and environmentally friendly practices affect food quality, energy use, and environmental sustainability. Sustainability standards are taken into account, including waste minimization, energy efficiency, preventing heat damage, and maintaining food quality. The study also looks at new energy-saving and low-carbon technologies.

Key findings and conclusions

Green food technologies, including pulsed-electric field (PEF), ohmic heating (OH), cold plasma (CP), microwave processing, and innovative packaging, have an enormous opportunity to improve the elimination of bacteria and safety for products simultaneously lessening the consumption of energy and harmful effects of heat. In particular, non-thermal and mild processing techniques show immense potential for long-lasting storage of food. Food systems that are more efficient in terms of energy and ecologically conscious are being supported by these developments.

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绿色食品加工技术的进展：提高效率、安全性和可持续性

由于日益严重的生态问题、监管挑战和消费者偏好，全球食品行业正在发生向可持续发展的重大转变。越来越多的人批评传统的食品加工使用过多的能源、水和化学品，破坏自然资源，降低食品的营养成分。作为一种可行的替代品，这激发了人们对绿色食品创新的热情。本文涵盖了从传统到环保食品加工技术的转变，重点介绍了可再生能源的功能。它评估了传统和环境友好的做法如何影响食品质量、能源使用和环境可持续性。可持续性标准被考虑在内，包括废物最小化、能源效率、防止热损害和保持食品质量。这项研究还着眼于新的节能和低碳技术。主要发现和结论绿色食品技术，包括脉冲电场（PEF）、欧姆加热（OH）、冷等离子体（CP）、微波加工和创新包装，在减少能源消耗和热量有害影响的同时，有巨大的机会改善产品的细菌消除和安全性。特别是，非热加工和温和加工技术显示出食品长期储存的巨大潜力。在能源和生态意识方面更有效的粮食系统正在得到这些发展的支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.