The DOI matches its Crossref record; 130 of the 130 references it cites were found in a registry or an index.
Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review
Open accessAbstract
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
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Cites
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Cited by
Techniques and modeling of polyphenol extraction from food: A review
Sridhar, A., Ponnuchamy, M., Kumar, P. S., Kapoor, A., Vo, D.-V. N., & Prabhakar, S. (2021) · Environmental Chemistry Letters · doi:10.1007/s10311-021-01217-8 · Cited by 348
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Self-citationLisboa, H. M., Pasquali, M. B., dos Anjos, A. I., Sarinho, A. M., de Melo, E. D., Andrade, R., Batista, L., Lima, J., Diniz, Y., & Barros, A. (2024) · Sustainability · doi:10.3390/su16188223 · Cited by 249
Rathee, P., Sehrawat, R., Rathee, P., Khatkar, A., Akkol, E. K., Khatkar, S., Redhu, N., Türkcanoğlu, G., & Sobarzo-Sánchez, E. (2023) · Materials · doi:10.3390/ma16134793 · Cited by 101
Metadata
- Authors
- Sridhar, A., Ponnuchamy, M., Kumar, P. S., & Kapoor, A.
- Venue
- Environmental Chemistry Letters
- Published
- 2020-11-09
- Volume
- 19
- Issue
- 2
- Pages
- 1715-1735
- ISSN
- 1610-3653 (ISSN-L)
- 1610-3661
- OpenAlex
- W3101215952
- Cited by
- 299
- References
- 130
- FWCI
- 10.85
- Type
- journal article
- Language
- en
- Open access
- bronze
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- Sridhar, A., Ponnuchamy, M., Kumar, P. S., & Kapoor, A. (2021). Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. Environmental Chemistry Letters. https://doi.org/10.1007/s10311-020-01126-2
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
