A Review of Novel Non-Thermal Preservation Methods in the Food Industry - Focus on High Pressure Processing (HPP), Pulsed Electric Fields (PEF), and Ultraviolet (UV) Irradiation

With the growing consumer demand for healthy, natural, and minimally processed foods, the application of non-thermal preservation technologies in the food industry-particularly in canning processes has gained significant attention. This review explores emerging non-thermal methods such as High Pressure Processing (HPP), Pulsed Electric Fields (PEF), Ultraviolet (UV) Irradiation, Ultrasound, Pulsed Light, and Cold Plasma, highlighting their advantages, limitations, and applications in food processing and shelf-life extension.[۱] Technologies like HPP and PEF have demonstrated great potential to replace conventional thermal methods by maintaining the nutritional and sensory quality of foods without heat treatment. In contrast, technologies such as UV irradiation, pulsed light, and cold plasma are more suitable for surface or transparent product decontamination. Additionally, ultrasound serves as a complementary method, enhancing bioactive compound extraction and improving the efficiency of other preservation processes.[۱] A comparative analysis of these methods indicates that none of them alone can fully meet all industrial requirements. Therefore, adopting a combined approach (Hurdle Technology) can enhance microbial inactivation while preserving product quality and stability. Finally, the study emphasizes the need for cost-effective equipment development, applied research, regulatory standardization, and professional training to enable the broader industrial implementation of these innovative technologies.[۱]

Keywords:

Non-thermal processing , Novel canning technologies , High Pressure Processing (HPP) , Pulsed Electric Fields (PEF) , Ultraviolet irradiation (UV) , Ultrasound , Pulsed light , Cold plasma , Food shelf life , Microbial safety , Hurdle technology , Food quality preservation , Innovative food industry