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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 818-823
DOI: https://doi.org/10.20546/ijcmas.2021.1003.103


Efficacy of Non-thermal Technologies for Extending Shelf Life of Food Products: A Review
Anchal Jaiswal1*, S. L. Swamy1, Abhay Bisen1, Payal Vyas1 and Deepak Sahu2
1College of Agriculture and Research Station, Korba, IGKV, (CG), India
2Department of Agricultural Processing & Food Engineering, SVCAET & RS,
IGKV, (CG), India
*Corresponding author
Abstract:

Increasing consumer demand for more convenient and varied food products have grown exponentially, together with the need for faster production rates, improved quality and extension in shelf life and another side food contains many heat sensitive nutrients which include vitamins,  minerals,  and  nutrients  having  functional  properties  such  as  pigments,  antioxidant,  Bioactive  compounds.  Many processes during manufacturing of food cause detrimental effects on these nutrients. Retention of these nutrients in food products requires innovative approaches for process design because of their sensitivity to a variety of physical and chemical factors, which causes either loss of biological functionality, chemical degradation and premature or incomplete release. These requests together with the severity of the traditional food processing technologies were driving forces for development of non thermal food preservation technologies. The aim of this review is to discuss alternative methods of thermal processing of food with minimally-processed fresh-like food products with high sensory and nutritional qualities. Alternative methods for thermal processing of food are gaining importance, due to increased consumer demand for new methods of food processing that have a reduced impact on nutritional content and overall food quality.


Keywords: Non-thermal technologies, Nutrient, Antioxidant, Shelf life, Consumer
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How to cite this article:

Anchal Jaiswal, S. L. Swamy, Abhay Bisen, Payal Vyas and Deepak Sahu. 2021. Efficacy of Non-thermal Technologies for Extending Shelf Life of Food Products: A Review.Int.J.Curr.Microbiol.App.Sci. 10(3): 818-823. doi: https://doi.org/10.20546/ijcmas.2021.1003.103