Advances in non-thermal food processing: a comprehensive approach to nutrient retention, food quality, and safety

In recent years, changes in consumer expectations and the requirements for sustainable food production have increased interest in non-thermal processing technologies. Non-thermal food processing technologies have emerged as promising alternatives to traditional methods, offering effective solutions to challenges such as nutrient loss, microbial contamination, and sensory degradation. This article focuses on the effects of six key non-thermal methods, which are high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasonication (US), cold plasma (CP), ultraviolet irradiation (UV-C), and ozonation on the preservation of heat-sensitive nutrients, food safety, as well as quality parameters. These methodologies will be evaluated, with a discussion of their possible benefits and limits, as well as their applicability in different food systems. Ultimately, this article will contribute to the ongoing discussion about how to optimize food processing techniques for both consumer health and environmental sustainability. Non-thermal technologies can preserve or enhance the bioavailability of heat-sensitive nutrients such as vitamins, minerals, and antioxidants by reducing thermal degradation and improving cellular release. They also offer effective microbial inactivation, notably against common pathogens, through physical or oxidative mechanisms, providing safe and chemical-free disinfection. Additionally, these methods help maintain sensory qualities and improve techno-functional properties while supporting better digestibility, oxidative stability, and shelf life in various food matrices. Moreover, their synergistic combinations offer added value by enhancing antioxidant retention, reducing contaminants, and improving product stability beyond what individual methods achieve alone. With low energy and water consumption, minimal additive use, and support for clean-label production, non-thermal technologies present a comprehensive and sustainable approach to future food systems.