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RESEARCH PRODUCT

Green technologies for food processing: Principal considerations

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Abstract The environmental impact of the food industry is of increasing concern for our society. Reductions in the amounts of harmful substances produced and in energy consumption, and increases in by-product recycling, are all requirements that the industry must now meet. However, “green technology” concepts are currently driving the development of new techniques in this field. Emerging green technologies are capable of superseding conventional thermal treatment, which negatively affects the physical, nutritional, and bioactive properties of food, and are also more environmentally friendly. Novel green techniques include ionizing and ultraviolet radiation, ohmic heating, high-power ultrasound, high hydrostatic pressure, and pressurized carbon dioxide, which all impose mild conditions on food matrices. Furthermore, these technologies can improve the sensorial and nutritional properties of food and maintain the food safety standards provided by thermal technologies. As consumers are known to demand ready-to-eat foodstuffs, innovative techniques have been developed to extend the shelf life of fresh and processed foods; novel active packaging systems can incorporate natural compounds with bioactive properties, including antimicrobial and/or antioxidant activity. This chapter describes the benefits and the constraints of these green technologies and compares them with conventional technologies for the microbial reduction and shelf-life extension of a range of foods, including fresh minimally processed fruits and vegetables, fish, and meat products.