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Journal articles on the topic 'Food preservation'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 June 2025

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1

Dr., Bhakti Anoop Kshirsagar. "Food preservation." International Journal of Advance Research in Multidisciplinary 2, no. 2 (March 24, 2024): 260–63. https://doi.org/10.5281/zenodo.12497918.

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Food preservation is the practice of extending the shelf life and maintaining the quality of food by inhibiting microbial growth and delaying natural enzymatic and chemical reactions. Various techniques such as heat treatment, refrigeration, and the use of preservatives like organic acids are employed to achieve this. These methods not only prevent spoilage but also ensure that nutritional content, flavor, and texture are preserved. With increasing consumer demand for minimally processed and preservative-free foods, modern food preservation focuses on innovative approaches that enhance safety and extend shelf life without compromising product quality.

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2

Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.</p><p>Chemical Engineering Research Bulletin 19(2017) 145-153</p>

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3

Matthew, N. O. Sadiku, J. Ashaolu Tolulope, and M. Musa Sarhan. "Food Preservation An Introduction." International Journal of Trend in Scientific Research and Development 3, no. 5 (December 21, 2019): 367–69. https://doi.org/10.5281/zenodo.3589787.

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Food is a very basic requirement for human survival. Food preservation is treating foods to delay its deterioration. It employs any technique to keep food from spoilage after harvest or slaughter. The main idea behind all methods of food preservation is to slow down the activity of disease causing bacteria or kill the bacteria altogether. Understanding the effects of each preservation method on foods is critical in food processing.. In this paper, concepts related to food preservation are discussed. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Preservation: An Introduction" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd25319.pdf

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Aguirre-Garcia, Yulma Lizbeth, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres, and Raúl Rodríguez-Herrera. "Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food." Fermentation 10, no. 3 (March 15, 2024): 168. http://dx.doi.org/10.3390/fermentation10030168.

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Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because bacteriocins act by inhibiting the growth and reproduction of unwanted microorganisms by interacting with the cell membrane, causing its rupture. This preservative effect has led LAB to have widespread use during food processing. This preservative effect has led to widespread use of LAB during food processing. This review highlights the importance of fermentation carried out by LAB in the food industry and in the bio-preservation of foods. These findings emphasize the relevance of continuing investigations and harness the properties of LAB in food production.

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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (December 4, 2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

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M. G. Anjaly, Ann Annie Shaju. "Review on Effect of Hurdle Technology in Food Preservation." International Journal of Current Microbiology and Applied Sciences 10, no. 12 (December 10, 2021): 169–76. http://dx.doi.org/10.20546/ijcmas.2021.1012.019.

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When considering food stability the microbial, chemical and sensory qualities must taking into consideration. To achieve these, appropriate preservation measures must be taken to the level that the activities of microorganisms will be overcome. The microbial stability and safety of the most traditional and processed foods is based on a combination of several preservation factors (called hurdles), which the microorganisms present in food are unable to overcome. Hurdles use in food can be physical, physicochemical or microbiologically derived. The main objective of hurdle technology is food preservation, but in addition, many hurdles were reported to improve sensory attributes. Many findings revealed that combination of preservatives at lower concentrations discourage microbial activities more than single preservative at higher concentration. In this review general introduction of hurdle technology was given, also basis on food spoilage and preservation. Principles, application, advantages and effects of hurdles on food quality were also reviewed. Hurdles classification with examples was also stated. Special emphasis was given to contributions from other researchers on the application and effectiveness of hurdle technology in maintaining microbiological, chemical, sensory and physical qualities of processed foods.

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7

Lavine, Marc S. "Better food preservation." Science 368, no. 6495 (June 4, 2020): 1077.1–1077. http://dx.doi.org/10.1126/science.368.6495.1077-a.

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Oladipo, Iyabo Christianah, and S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview." International Journal of Current Microbiology and Applied Sciences 11, no. 6 (June 10, 2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.

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The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt reviewed in this work have shown credible antimicrobial properties against spoilage/food borne pathogenic and toxigenic microorganisms thus served as good bio-preservative agents suitable for a dispensation yearning for green solution areas of food improvement and preservation. This review provides an overview of the importance of bio-preservatives in food safety and nutritional augmentation needed in food industry as a whole.

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Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, Alessandra Baldi, Alessandro Di Minno, Haroon Khan, Jianbo Xiao, and Maria Daglia. "Natural Polyphenols for the Preservation of Meat and Dairy Products." Molecules 27, no. 6 (March 15, 2022): 1906. http://dx.doi.org/10.3390/molecules27061906.

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Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.

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Click, Melissa A., and Ronit Ridberg. "Saving Food: Food Preservation as Alternative Food Activism." Environmental Communication 4, no. 3 (September 2010): 301–17. http://dx.doi.org/10.1080/17524032.2010.500461.

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Singh, Priyanka. "Nanotechnology in food preservation." FOOD SCIENCE RESEARCH JOURNAL 9, no. 2 (October 15, 2018): 441–47. http://dx.doi.org/10.15740/has/fsrj/9.2/441-447.

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12

Wan, Chunpeng (Craig), Kannan R. R. Rengasamy, and Chuying Chen. "Biomaterials for Food Preservation." Journal of Food Quality 2022 (May 31, 2022): 1–3. http://dx.doi.org/10.1155/2022/9805934.

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13

Olszyna-Marzys, Andrzej E. "Radioactivity and Food Preservation*." Nutrition Reviews 50, no. 6 (April 27, 2009): 162–65. http://dx.doi.org/10.1111/j.1753-4887.1992.tb01313.x.

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14

Buckow, Roman, and Michelle Bull. "Advanced food preservation technologies." Microbiology Australia 34, no. 2 (2013): 108. http://dx.doi.org/10.1071/ma13037.

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Heldman, Dennis R. "Food preservation process design." Procedia Food Science 1 (2011): 685–89. http://dx.doi.org/10.1016/j.profoo.2011.09.103.

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Durance, Tim. "Handbook of Food Preservation." Food Research International 35, no. 4 (January 2002): 409. http://dx.doi.org/10.1016/s0963-9969(00)00143-5.

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Saldaña, Marleny D. A. "Food biodeterioration and preservation." Trends in Food Science & Technology 20, no. 11-12 (December 2009): 596–97. http://dx.doi.org/10.1016/j.tifs.2009.10.003.

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Khan, Haider, Steve Flint, and Pak-Lam Yu. "Enterocins in food preservation." International Journal of Food Microbiology 141, no. 1-2 (June 30, 2010): 1–10. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.005.

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19

Floros, John D. "Food packaging and preservation." Trends in Food Science & Technology 7, no. 2 (February 1996): 69. http://dx.doi.org/10.1016/0924-2244(96)81348-3.

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Dillon, Vivian M. "Handbook of Food Preservation." International Journal of Food Science & Technology 36, no. 2 (February 2001): 226–27. http://dx.doi.org/10.1046/j.1365-2621.2001.00462.x.

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21

Garba, Nuradeen Yusuf, Aminu Yusuf Fardami, Aliyu Abdulrasheed Adamu, Aliyu Abubakar Shehu, Lawal Ibrahim, Sherif Abdullahi, Aminu Aliyu, Abdullahi Sani Abubakar, Abdulkadir Rabiu Salisu, and Mustapha Abdulrahman. "The Beneficial Roles of Microbes in Food Production and Preservation: A Review." International Journal of Science for Global Sustainability 11, no. 1 (March 31, 2025): 76–92. https://doi.org/10.57233/ijsgs.v11i1.784.

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Microorganisms play a fundamental role in food production, contributing to the transformation of raw ingredients into a variety of nutritious and flavorful foods through processes such as fermentation and enzyme production. Beneficial microbes, including bacteria, yeasts, and molds, are responsible for the creation of staple food products like: yogurt, cheese, bread, wine and soy-based foods. Lactobacillus and Bifidobacterium species, for example, are widely used in dairy fermentation, enhancing not only taste and texture but also nutritional value by producing probiotics that promote gut health. In addition to their role in fermentation, microbes produce essential enzymes such as: amylases, proteases, and lipases, which aid in food processing by breaking down starches, proteins, and fats, respectively. These enzymes enhance food texture, improve digestibility and extend shelf life, making microbial involvement indispensable in modern food production. Beyond food production, microbes are equally significant in food preservation, helping to prevent spoilage and extend shelf life while maintaining food safety. Traditional preservation methods, such as: lactic acid fermentation in sauerkraut, kimchi, and pickles, rely on beneficial bacteria to create acidic environments that inhibit the growth of harmful pathogens. Similarly, acetic acid bacteria like Acetobacter species are responsible for vinegar production, which acts as a natural preservative in many foods. Some microbes also produce antimicrobial compounds, such as bacteriocins and organic acids that prevent the growth of spoilage organisms and foodborne pathogens. As food safety and sustainability become global priorities, harnessing microbial processes in food preservation for reducing food waste, enhancing shelf stability and food supply.

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Tenginakai, Mr Hemant Kumar, and Dr Aamarpali Roy. "FOOD PRESERVATION AND CHEMISTRY: FASCINATING FACTS." IDC International Journal 10, no. 4 (October 15, 2023): 81–84. https://doi.org/10.47211/idcij.2023.v10i04.017.

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Food preservation techniques have evolved over time, with chemistry playing a crucial role in enhancing food shelf life and safety. Understanding the chemical processes involved in food preservation methods such as canning, pickling, dehydration, and fermentation is essential for maintaining food quality. Chemistry helps in inhibiting microbial growth, enzymatic reactions, and oxidation, thus preserving the nutritional value and flavor of foods. This abstract delves into the intersection of food preservation and chemistry, highlighting the significance of chemical principles in ensuring food longevity and quality. Today, food preservation methods have evolved with the advancement of technology, including refrigeration, freezing, vacuum packaging, and irradiation. These methods, along with traditional techniques, continue to play a vital role in ensuring food safety, reducing waste, and meeting the demands of a growing population.

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Murpi Ningrum, Endah, Naharia Nahariah, Muhammad Irfan, and Wahniyati Hatta. "Potential of Egg Shells as a Natural Food Preservative." BIO Web of Conferences 96 (2024): 01004. http://dx.doi.org/10.1051/bioconf/20249601004.

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Food preservatives are food ingredients that are added to food. Preservation aims to maintain the physical and chemical properties of food ingredients. Food preservatives are classified into two, natural and synthetic preservatives. Eggshells that can be used are chicken and duck eggshells. Several ingredients can be used as preservatives in food, such as sodium benzoate, nitrate, and sulphate, but in this case the main ingredient used in making natural preservatives in food is eggshells which are processed into flour for use in food preservation. Eggshells contain high levels of calcium carbonate so they can be used as a natural preservative. Apart from being easy to obtain, eggshells are also economically valuable and easy to apply. This review discusses and explains the function of eggshells as a natural preservative in food.

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24

Martindale, Wayne. "The potential of food preservation to reduce food waste." Proceedings of the Nutrition Society 76, no. 1 (June 14, 2016): 28–33. http://dx.doi.org/10.1017/s0029665116000604.

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While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.

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Niu, Chunyan, and Xiaokun Jiang. "The Preparation and Preservation of Soybean Protein Isolate Were Studied Based on the Internet of Things." Journal of Sensors 2022 (May 6, 2022): 1–8. http://dx.doi.org/10.1155/2022/4941243.

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With the gradual deepening of people’s understanding of the concept of environmental protection, this situation has brought new challenges to the preservation and packaging of food. Pure green, natural, and harmless edible film has become a hot topic. Edible protein membranes include animal protein membrane, plant protein membrane, and composite protein membrane. They are mainly used in the field of food production and food safety. The traditional food film has a poor water barrier in a humid environment, which cannot effectively avoid the anaerobic respiration of fruits. At the same time, it will also cause environmental pollution. In order to solve these problems, this paper studies the preparation and preservation of soybean protein isolate based on the Internet of things. Firstly, polyphenols were fused with soybean protein isolate by ultrasonic technology to form an edible fresh-keeping film. The edible membrane of the soybean protein isolate was tested, and the optimum conditions for the formation of the edible membrane were determined by the orthogonal test. The effects of soybean protein isolate, glycerol, reducing agent, and other additives on the film-forming properties were analyzed. Finally, the changes in properties and preservation indexes after film formation were analyzed. The results showed that the film-forming temperature of polyphenol soybean protein isolate edible film was positively correlated with the film properties. The prepared food preservative film can be used for the preservation of vegetables and other foods and has a good retention effect on food nutrients.

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Hassan, Farazia, Sehar Anwar, Mukesh Mukesh, Hafiz Abdul Munam, Muhammad Arslan Asjad, Mudassar Hussain, Zahra batool, Nauman Khan, and Muhammad Umair Khalid. "The synergistic effect of non-thermal techniques and modified atmosphere packaging in food preservation." International Journal of Environment, Agriculture and Biotechnology 8, no. 6 (2023): 246–59. http://dx.doi.org/10.22161/ijeab.86.20.

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Consumer’s demand for food products that retain the natural properties and microbiologically safer food has promoted the use of non-thermal techniques for the reduction of microbial load and inactivation of enzymatic activity. However, the bacterial spores and some enzymes show high resistance against non-thermal techniques. Therefore, the application of non-thermal techniques with modified atmosphere packaging (MAP) represents an emerging method to increase the shelf life of food products. These combined preservation techniques reduced the microbial load, increase the shelf life without effecting the sensory attributes of food products. The surface of food products would benefit from the preservative effect of both non-thermal techniques and MAP. These integrated techniques are more energy efficient and better preservative effect than the single preservation technique. The use of MAP with non-thermal techniques reduces the intensity of nonthermal treatments required to achieve the desirable results. This review discusses the advantages that may be derived from the combined use of non-thermal techniques and MAP in the preservation of food.

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Sorică, Elena, Cristian Marian Sorică, Mario Cristea, and Iulia Andreea Grigore. "Technologies used for food preservation using microwaves." E3S Web of Conferences 286 (2021): 04008. http://dx.doi.org/10.1051/e3sconf/202128604008.

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Food preservation is the process of treating food, with the aim of preserving its qualities for as long as possible. Extending the freshness period for processed foods has been and is a continuing challenge for producers in the food industry. New technologies and conservation methodologies are continuously researched, which will have as little effect as possible on the nutritional value of the products. Microwave food processing is constantly evolving, rapid heating and high energy efficiency are the major advantages of using this technology. The paper presents a study regarding the preservation of food products using microwaves, its acting mechanism and other applications of microwaves for food processing, as well as some installations and equipment that use this technology.

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TSUYUKI, Hideo. "Lipid Deterioration in Food Preservation and Cold Preservation Effect." journal of the japanese society for cold preservation of food 19, no. 4 (1993): 211–21. http://dx.doi.org/10.5891/jafps1987.19.211.

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Ruiz Loyola, Benjamin. "Review of the Origins of Cooking and Food Preservation Methods." Biotechnology and Bioprocessing 2, no. 6 (August 13, 2021): 01–03. http://dx.doi.org/10.31579/2766-2314/049.

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A short story about the cooking and preservation of food allows us to remember some of the principal preservation methods currently in use, some of them since thousands of years ago. The importance of fire discovery is emphasized, not only as the cooking starter but also as part of the first preservation methods, as smoking and drying. The use of natural sources lead to new methods, as salting. Modern technologies were developed through time, making the food last longer in order to try to feed more than seven billion people on earth.

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30

Imran, Sahar. "Preservation food by use microwave." Journal of Environmental Studies 11, no. 1 (June 1, 2013): 1–4. http://dx.doi.org/10.21608/jesj.2013.191572.

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D. K., Krushna Yadav,. "Review- Bacteriophages in Food Preservation." International Journal of Pure & Applied Bioscience 5, no. 3 (July 30, 2017): 197–205. http://dx.doi.org/10.18782/2320-7051.2873.

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YANO, Nobuhiro. "Predictive Microbiology and Food Preservation." food preservation science 23, no. 1 (1997): 41–49. http://dx.doi.org/10.5891/jafps.23.41.

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YANO, Nobuhiro. "Predictive Microbiology and Food Preservation." food preservation science 23, no. 2 (1997): 97–106. http://dx.doi.org/10.5891/jafps.23.97.

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Zheng, Zuoxing. "Ingredient Technology for Food Preservation." Industrial Biotechnology 10, no. 1 (February 2014): 28–33. http://dx.doi.org/10.1089/ind.2013.0023.

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35

Gould, G. W. "Ecosystem approaches to food preservation." Journal of Applied Bacteriology 73 (December 1992): 58s—68s. http://dx.doi.org/10.1111/j.1365-2672.1992.tb03625.x.

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Leistner, Lothar, and Leon G. M. Gorris. "Food preservation by hurdle technology." Trends in Food Science & Technology 6, no. 2 (February 1995): 41–46. http://dx.doi.org/10.1016/s0924-2244(00)88941-4.

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Mitchell, J. R. "Developments in food preservation—3." Meat Science 17, no. 4 (January 1986): 315–17. http://dx.doi.org/10.1016/0309-1740(86)90049-5.

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Waites, Will. "Food preservation by moisture control." Meat Science 25, no. 3 (January 1989): 239–40. http://dx.doi.org/10.1016/0309-1740(89)90077-6.

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Barnby-Smith, Frances M. "Bacteriocins: applications in food preservation." Trends in Food Science & Technology 3 (January 1992): 133–37. http://dx.doi.org/10.1016/0924-2244(92)90166-t.

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Zhang, Q. H. "New methods of food preservation." Trends in Food Science & Technology 7, no. 5 (May 1996): 177. http://dx.doi.org/10.1016/0924-2244(96)81279-9.

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Rasco, Barbara. "PHYSICAL PRINCIPLES OF FOOD PRESERVATION." Journal of Food Processing and Preservation 28, no. 6 (December 2004): 489–90. http://dx.doi.org/10.1111/j.1745-4549.2004.28601_1_1.x.

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Leistner, L. "Food preservation by combined methods." Food Research International 25, no. 2 (January 1992): 151–58. http://dx.doi.org/10.1016/0963-9969(92)90158-2.

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Leistner, L. "Combination treatments for food preservation." International Biodeterioration & Biodegradation 36, no. 3-4 (October 1995): 460–61. http://dx.doi.org/10.1016/0964-8305(96)81832-4.

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Thorne, Stuart. "Food preservation by moisture control." Journal of Food Engineering 9, no. 2 (January 1989): 163. http://dx.doi.org/10.1016/0260-8774(89)90013-7.

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Heinz, Volker, and Roman Buckow. "Food preservation by high pressure." Journal für Verbraucherschutz und Lebensmittelsicherheit 5, no. 1 (August 8, 2009): 73–81. http://dx.doi.org/10.1007/s00003-009-0311-x.

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Barbosa, Joana, and Paula Teixeira. "Biotechnology Approaches in Food Preservation and Food Safety." Foods 11, no. 10 (May 11, 2022): 1391. http://dx.doi.org/10.3390/foods11101391.

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Aman Ullah, Aman Ullah. "Causes of Meat Deterioration and Preservation Methods." Indian Journal of Pure & Applied Biosciences 11, no. 1 (February 28, 2023): 14–22. http://dx.doi.org/10.18782/2582-2845.8970.

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Humans have been practising the skill of meat preservation since the beginning of time, and this practice lives on in all of the foods we consume today. Primarily, meat preservation postpones the development of microorganisms like bacteria and fungi, so meat and its byproducts may sit on store shelves for longer without losing quality or flavour. Dysbiosis is the process by which any food, when exposed to organisms (bacterial and fungal), that degrade the products, changes from being edible to being inedible via denaturation of texture, color, and odor. Spoilage and a lack of storage skills during processing and analyzing generate a significant annual loss of meat and its byproducts for the economies of all countries. In general, organic material, lipid oxidation, and metabolic activity are the fundamental processes of meat deterioration. Traditional techniques for preserving food include drying, salting, pickling, and smoking, all of which aid in preservation when frozen. However, as time went on, new techniques for preserving food emerged, such as freezing, chilling, and irradiation, which significantly extended the period of preservation and made it easier to apply. Modern procedures, such as chilling and other freezing technologies, are used to preserve all manner of meat and meat products, extending their shelf life and improving their quality and texture by all but neutralizing the development of microorganisms.

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Daman, Preet Kour* Neeraj Gupta Seerat Gupta and Jesreen Chauhan. "Bacteriocins and its application in food preservation." Science World a monthly e magazine 3, no. 10 (October 8, 2023): 2511–14. https://doi.org/10.5281/zenodo.8418022.

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Biopreservation is a method of food preservation that employs natural antimicrobials (biopreservatives) and microbiota to extend food storage life. Consumers are increasingly seeking chemical-free foods due to their reported negative effects. Bacteriocins are bactericidal proteins or peptides that can inhibit the development of food- spoiling bacteria. These substances are made by various gram-positive and gram-negative microorganisms, each of which has its own molecular weight, biochemical makeup, and mode of operation. The majority of bacteriocins target an individual bacterial strain or species without disturbing other microbial populations. One solution to solve this issue is the use of bacteriocin (Raichurkar, and Athawale, 2015

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Abdullahi, Nura, and Munir Abba Dandago. "HURDLE TECHNOLOGY: PRINCIPLES AND RECENT APPLICATIONS IN FOODS." Indonesian Food and Nutrition Progress 17, no. 1 (January 22, 2021): 6. http://dx.doi.org/10.22146/ifnp.52552.

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The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.

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Wang, Jinyi. "Progress in Research on Materials, Preparation Processes, and Applications of Degradable Food Preservation Films." Theoretical and Natural Science 81, no. 1 (January 13, 2025): 33–38. https://doi.org/10.54254/2753-8818/2025.20176.

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With the improvement of living standards, the application of degradable materials in the food industry has garnered widespread attention as these materials address the dual needs of environmental protection and food preservation. This paper aims to explore degradable food preservation films to mitigate the environmental impact of food preservation and promote green and sustainable development in the food industry. The properties, classifications, and application scenarios of degradable food materials are summarized, and the preparation processes of degradable food preservation films are introduced. Additionally, the application of degradable food materials in food preservation is discussed in detail. While considering both environmental protection and preservation effectiveness, this paper also analyzes potential issues in using degradable materials for food preservation film preparation and proposes future directions for degradable materials in food preservation, providing valuable insights for the development of the food preservation and environmental protection industries.

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