EMERGING TECHNOLOGIES IN FOOD PROCESSING — A NARRATIVE REVIEW

Abstract

Background: Emerging food processing technologies have gained increasing importance as alternatives to conventional thermal methods, driven by consumer demand for safer, fresher, and nutritionally superior foods. Traditional heat-based techniques often compromise nutrient retention and sensory quality, whereas novel non-thermal and hybrid approaches aim to preserve bioactive compounds while ensuring microbial safety. Their growing relevance lies in addressing both public health and sustainability concerns, making them a pivotal area of food science research.

Objective: This review aims to synthesize current evidence on non-thermal and hybrid food processing technologies, evaluating their mechanisms, efficacy, applications, limitations, and future potential.

Main Discussion Points: High-pressure processing and pulsed electric fields have emerged as the most commercially advanced technologies, demonstrating significant efficacy in microbial inactivation with superior nutrient preservation. Cold plasma, ultrasound, ohmic heating, microwave- and radio-frequency-based methods, and three-dimensional food printing show considerable promise but face challenges in standardization, large-scale validation, and regulatory approval. Hybrid approaches combining multiple modalities enhance microbial inactivation and product quality, while digitalization and artificial intelligence improve process control and traceability. Packaging innovations, sustainability assessments, and consumer acceptance remain essential considerations.

Conclusion: The review highlights that while several technologies have transitioned toward commercial adoption, others remain at experimental or pilot stages. Evidence supports their capacity to enhance food safety and nutritional value, though methodological variability limits definitive conclusions. Advancing these technologies will require cross-disciplinary research, regulatory alignment, and rigorous sustainability assessments to ensure safe, reliable, and widely acceptable integration into food systems.