Abstract:
Food preservation and packaging are important aspects of ensuring the quality, safety and availability of food products throughout their shelf life. Recent developments in these areas are aimed at improving preservation methods, extending shelf life, and minimizing food waste. This summary discusses the latest advances in food preservation and packaging technologies and the challenges ahead. Innovative preservation methods have emerged in recent years, including high-pressure methods, pulsed electric fields, and ultrasonic techniques. These methods offer non-thermal alternatives for food preservation that can preserve nutrients, flavor, and texture while effectively killing pathogens and spoilage microorganisms. In addition, advances in food packaging have focused on improving the barrier properties of packaging materials to prevent oxygen, moisture, and light from affecting food quality. Modified atmosphere packaging (MAP) and active packaging systems containing antimicrobial agents, oxygen scavengers and ethylene absorbers have gained significant momentum. These technologies have helped extend the shelf life of perishable products, reduce food spoilage and improve food safety. However, despite these advances, a number of challenges remain. The development of sustainable packaging materials that are environmentally friendly, economically viable, and provide optimal food protection is a continuing concern. Other challenges for future implementation include the compatibility of new preservation technologies with different foods, as well as regulatory and consumer acceptance issues.
Page(s):
172-172
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
food packaging
,
Food preservation
,
Shelf life extension
,
Recent developments