Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman
{"title":"Nonthermal Food Processing Technologies: A Comprehensive Review","authors":"Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman","doi":"10.1002/fpf2.70034","DOIUrl":null,"url":null,"abstract":"<p>Traditional thermal food preservation methods often compromise nutritional and sensory quality. Nonthermal technologies such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound, irradiation, cold plasma, ozone treatment, and supercritical extraction maintain food safety while better preserving natural attributes. These methods also support sustainability by reducing energy use and carbon footprint. However, challenges such as high cost, scalability, and consumer acceptance remain. Future advancements in efficiency, affordability, and integration with hurdle technologies are expected to drive wider adoption. Overall, nonthermal processing represents a promising alternative to conventional heat treatments, offering improved food quality, safety, and sustainability.</p>","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 2","pages":"124-141"},"PeriodicalIF":0.0000,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70034","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Postharvest and Food","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fpf2.70034","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/12/7 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Traditional thermal food preservation methods often compromise nutritional and sensory quality. Nonthermal technologies such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound, irradiation, cold plasma, ozone treatment, and supercritical extraction maintain food safety while better preserving natural attributes. These methods also support sustainability by reducing energy use and carbon footprint. However, challenges such as high cost, scalability, and consumer acceptance remain. Future advancements in efficiency, affordability, and integration with hurdle technologies are expected to drive wider adoption. Overall, nonthermal processing represents a promising alternative to conventional heat treatments, offering improved food quality, safety, and sustainability.
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