REVIEW ARTICLE
“Technological convergence” of preventive nutrition with non thermal processing
Gargi Dey,
Annesha Ghosh,
Rajendra K. Tangirala,
Corresponding Author
Gargi Dey
School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
Gut Leben, Inc., San Diego, California, USA
Correspondence
Gargi Dey, School of Biotechnology, Kalinga Institute of Industrial Technology, Patia, Bhubaneswar, Odisha, Pin- 751024, India.
Email: [email protected], [email protected]
Contribution: Conceptualization, Formal analysis, Supervision, Writing - original draft, Writing - review & editing
Search for more papers by this authorAnnesha Ghosh
School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
Contribution: Investigation, Writing - original draft
Search for more papers by this authorRajendra K. Tangirala
Gut Leben, Inc., San Diego, California, USA
Clinical Chemistry, Department of Laboratory Medicine, Karolinska Institutet, Stockholm, Sweden
Contribution: Writing - original draft, Writing - review & editing
Search for more papers by this authorGargi Dey,
Annesha Ghosh,
Rajendra K. Tangirala,
Corresponding Author
Gargi Dey
School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
Gut Leben, Inc., San Diego, California, USA
Correspondence
Gargi Dey, School of Biotechnology, Kalinga Institute of Industrial Technology, Patia, Bhubaneswar, Odisha, Pin- 751024, India.
Email: [email protected], [email protected]
Contribution: Conceptualization, Formal analysis, Supervision, Writing - original draft, Writing - review & editing
Search for more papers by this authorAnnesha Ghosh
School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
Contribution: Investigation, Writing - original draft
Search for more papers by this authorRajendra K. Tangirala
Gut Leben, Inc., San Diego, California, USA
Clinical Chemistry, Department of Laboratory Medicine, Karolinska Institutet, Stockholm, Sweden
Contribution: Writing - original draft, Writing - review & editing
Search for more papers by this authorFirst published: 01 March 2022
Abstract
Post COVID-19 pandemic realization and expanding consumer demand for functional nutrition have compelled the food industry to focus on one, clean-label technologies to improve energy expenditure, microbial inactivation, shelf stability, and retention of functional nutrients, and second on the systematic evaluation of food matrices for bioactive potential (functionality) and designing novel food matrices and products healthier than the existing formats. The food industry is rapidly heading toward a “technological convergence” with the goal of establishing highly efficient processing technologies for safe, shelf-stable functional products.
Novelty impact statement
In this review, we evaluated the utility and efficiency of various non-thermal processing technologies (cold plasma, ultra-sonication, high pressure, pulsed electric field, pulsed light processing) with respect to their capabilities to retain phytonutrient functionality and antioxidant potential in processed foods. The review also discusses existing gaps in current non thermal processing techniques and explores potential improvements necessary to foster reliable next-generation processing technologies.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing is not applicable to this article as no new data were created or analyzed in this study.
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