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An Overview of Food Preservation Using Conventional and Modern Methods

Received: 6 April 2022     Accepted: 27 April 2022     Published: 12 May 2022
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Abstract

This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 3)
DOI 10.11648/j.jfns.20221003.13
Page(s) 70-79
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Pasteurization, Vacuum Packing, Canning, Biopreservation

References
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[2] Bell, C. and Kyrakides, A., 2000, Clostridium Botulinum. A Practical Approach to the Organism and its Control in Foods, Blackwell Science, London.
[3] C. Anne Wilson. 1991. Preserving Food to Preserve Life: The Response to Glut and Famine from Early Times to the End of the Middle Ages in "Waste Not, Want Not": Food Preservation from Early Times to the Present, C. Anne Wilson. ed. Edinburgh: Edinburgh Univ.
[4] Desai, B. B., 2000, Handbook of Nutrition and Diet, Marcel Dekker Inc., New York. Gould, G. W., 1995, New Methods in Food Preservation, Blackie Academic and Professional, London.
[5] Shephard, S. 2001. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. Simon & Schuster.
[6] Knor, D., 1996, Advantages, Opportunities, and Challenges of High Hydrostatic Pressure.
[7] Application to Food Systems in: High-Pressure Bioscience and Biotechnology Hayashi, R. and Balny, C. eds., Elsevier Science, London.
[8] Larousse, J. and Brown, B. E., 1997, Food Canning Technology, WILEY-VCH, New York.
[9] htttp://www.cold.org.gr/library/downloads/Docs/Handbook of Preservation./Hand book of Food Preservation, Second Edition, Shafiur Rahman, CRC press Taylor, and Francis group.
[10] Ashagrie, Z. Z., & Abate, D. D. (2012). IMPROVEMENT OF INJERA SHELF LIFE THROUGH THE USE OF CHEMICAL PRESERVATIVES. African Journal of Food, Agriculture, Nutrition & Development, 12 (5), 6409-6423.
[11] High-Pressure Processing Technology and Equipment Evolution: A Review, December 2015, Journal of Engineering Science and Technology Review 8 (5): 75-83. DOI: 10.25103/jestr.085.11.
[12] Considine, Glenn D. Van Nostrand’s Scientific Encyclopedia. Glenn D Considine New York: Wiley-Interscience, 2002. http://www.preservearticles.com/
[13] "Controlled Atmospheric Storage (CA): Washington State Apple Commission". Archived from the original on 14 March 2012. Retrieved 8 August 2013.
[14] Canning Basics for preserving food, Retrieved 16th May 2014 from http://www.canning-food-recipes.com/canning.html
[15] The science of freezing foods, Retrieved 11 May 2014 from http://www.extension.umn.edu/food/food-safety/preserving/freezing/the-scienceof-freezing-foods/
[16] Food Preservation Basics, Retrieved 11 May 2014 from http://www.partselect.com/JustForFun/Food-Preservation-Basics.aspx
[17] Nummer, Brian; Andress, Elizabeth (June 2015). "Curing and Smoking Meats for Home Food Preservation". National Center for Home Food Preservation.
[18] Zurer, Pamela S. “Food Irradiation: A Technology at a Turning Point.” Chemical & Engineering News (May 5, 1986): 46-56.
[19] Ananou S, Maqueda M, Martínez-Bueno M and Valdivia E (2007) "Biopreservation, an ecological approach to improve the safety and shelf-life of foods". Communicating Current Research and Educational Topics and Trends in Applied Microbiology. Published 2007.
[20] A. Méndez-Vilas (Ed.) Communicating Current Research and Educational Topics and Trends in Applied Microbiology, Formatex. ISBN 978-84-611-9423-0.
[21] AO: Preservation techniques Fisheries and aquaculture department, Rome. Updated 27 May 2005. Retrieved 14 March 2011.
[22] Leistner I (2000) "Basic aspects of food preservation by hurdle technology" International Journal of Food Microbiology, 55: 181–186.
[23] Hauter, W. & Worth, M., Zapped! Irradiation and the Death of Food, Food & Water Watch Press, Washington, DC, 2008.
[24] Fellows, P. (Peter) (2017). "Freeze-drying and freeze concentration". Food processing technology: principles and practice (4th ed.). Kent: Woodhead Publishing/Elsevier Science. pp. 929–940. ISBN 978-0081005231. OCLC 960758611.
Cite This Article
  • APA Style

    Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je. (2022). An Overview of Food Preservation Using Conventional and Modern Methods. Journal of Food and Nutrition Sciences, 10(3), 70-79. https://doi.org/10.11648/j.jfns.20221003.13

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    ACS Style

    Rajabhuvaneswari Ariyamuthu; Valentine Rupa Albert; Sangeetha Je. An Overview of Food Preservation Using Conventional and Modern Methods. J. Food Nutr. Sci. 2022, 10(3), 70-79. doi: 10.11648/j.jfns.20221003.13

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    AMA Style

    Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je. An Overview of Food Preservation Using Conventional and Modern Methods. J Food Nutr Sci. 2022;10(3):70-79. doi: 10.11648/j.jfns.20221003.13

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  • @article{10.11648/j.jfns.20221003.13,
      author = {Rajabhuvaneswari Ariyamuthu and Valentine Rupa Albert and Sangeetha Je},
      title = {An Overview of Food Preservation Using Conventional and Modern Methods},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {10},
      number = {3},
      pages = {70-79},
      doi = {10.11648/j.jfns.20221003.13},
      url = {https://doi.org/10.11648/j.jfns.20221003.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221003.13},
      abstract = {This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.},
     year = {2022}
    }
    

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    AU  - Valentine Rupa Albert
    AU  - Sangeetha Je
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    DO  - 10.11648/j.jfns.20221003.13
    T2  - Journal of Food and Nutrition Sciences
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    UR  - https://doi.org/10.11648/j.jfns.20221003.13
    AB  - This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.
    VL  - 10
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Author Information
  • Department of Chemistry, Sri Sairam Institute of Technology, Chennai, India

  • Department of Chemistry, Government Arts College, Salem, India

  • Department of Chemistry, American College, Madurai, India

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