Modern trends and techniques for food preservation

Abstract

Food preservation is the process of stopping or inhibiting the spoilage of food that prohibits foodborne diseases whilekeeping the food's nutritional value, flavor, and texture. Food preservation plays a vital role in food safety and quality. Food preservation techniques are also helpful in meeting the global food demand as these techniques provide an opportunityto store food for a long time. Food safety techniques, like salting, drying, and fermentation to increase theshelf-life of raw food, have been used since the dawn of humankind, and our ascendants must have used thesetechniques. A wide range of chemical and biochemical reactions could be the root of food spoilage. So, appropriatepreservation is necessary to stock the food for as long as possible without contamination. Primary and fundamentaltechniques like drying, freezing, pasteurization, biopreservation, and Nanoencapsulation have been instigated to stop orslow down food's chemical and biochemical destruction. Bio-preservatives are now commonly used to meet people'sdemand for food preservation as chemical preservatives are rejected. This review summarizes the various physiochemicaland microbial components that cause food spoilage and the use of different food preservative techniques likesalting, dehydration, freezing, smoking, irradiation, antimicrobial agents, preservatives, and nanotechnology in the foodindustry during processing and packaging.