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Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation and collapse of bubbles, which improves the efficiency of various food processing. This review details the cavitation mechanism of ultrasonic cavitation (UC) and hydrodynamic cavitation (HC), factors affecting cavitation, the application of cavitation technology in food processing, and the application of cavitation technology in the extraction of various natural ingredients. The safety and nutrition of food processed by cavitation technology and future research directions are also discussed. The mechanism of UC refers to longitudinal displacement of the particles of the medium induced by ultrasonic waves causing a series of alternating compression and rarefaction of particles, whereas HC occurs when liquid enters a narrow section and undergoes large pressure differentials, both of which can trigger the generation, growth, and collapse of microbubbles. Cavitation could be applied in microbial inactivation, and drying and freezing processing. In addition, cavitation bubbles can have mechanical and thermal effects on plant cells. In general, cavitation technology is a new sustainable, green, and innovative technology with broad application prospects and capabilities. [ABSTRACT FROM AUTHOR]

In recent years, inactivated bacteria, bacteria components or metabolites with healthy effects have attracted extensive attention from researchers at home and abroad, and the term definition of postbiotics has been put forward successively. Based on the definition of postbiotics proposed by Probiotics Society of Chinese Institute of Food Science and Technology in 2022, this paper used bibliometrics to statistically analyze the research literature on postbiotics in the databases of China National Knowledge Network (CNKI), PubMed and Web of Science (WoS). Based on WoS database, the country distribution and research hotspots were analyzed. The results showed that in PubMed and WoS databases, the number of publications in the last three years exceeded the total number of publications in the last two decades ( 20002018), and the number of publications reached the maximum in 2021, with 223 and 248 articles respectively. The research heat of the postbiotics was rising continuously, and Japan was the country with the largest number of postbiotics research literatures. The number of publications on postbiotics in CNKI database showed a fluctuating linear growth rate, with an average annual growth rate of 21.76%. In this paper, the health effects of postbiotics were reviewed from in vitro, animal and clinical studies. The analysis shows that postbiotics are mainly involved in promoting intestinal health and regulating immunity. Studies at home and abroad have shown that the composition and health effects of postbiotics prepared by different microbial inactivation processes are different. This paper compared and analyzed the effective components and health action mechanism of postbiotics under different inactivation methods, so as to provide certain reference for the preparation of postbiotics by different strains. [ABSTRACT FROM AUTHOR]

Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters. [ABSTRACT FROM AUTHOR]

A multiple-frequency ultrasound (MFU) technique is proficient in enhancing the effect of acoustic cavitation compared to a single-frequency ultrasound. This comprehensive review delves into the complex field of MFU and its profound impact on microbial inactivation in food processing. The exploration begins with an intricate examination of the mechanism of power ultrasound, elucidating the intricate interplay of acoustic cavitation and its diverse effects. Subsequently, the mechanism of MFU was provided, which is basically the enhanced cavitation obtained during its application. Delving into the core mechanisms of MFU, the review navigates through microbial inactivation, unraveling the ways in which MFU disrupts and eliminates microorganisms. The exploration extends to the synergistic potential of combined applications, where MFU is applied with other treatment techniques to enhance microbial inactivation. Beyond its microbial inactivation prowess, the review meticulously explores the far-reaching effects of MFU on the nutritional and quality attributes of food products. Furthermore, the diverse applications of MFU were also reviewed. In addition, limitations and adverse effects, emphasizing the importance of optimizing parameters to balance microbial safety and food quality, were also discussed. As the review unfolds, it lays the groundwork for future research, identifying avenues for further exploration and innovation in this dynamic field. In essence, this review not only consolidates the current understanding of MFU but also guides future research endeavors in the quest for more efficient, sustainable, and qualitypreserving food processing technologies. [ABSTRACT FROM AUTHOR]

Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH's capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries. [ABSTRACT FROM AUTHOR]

Ultrasound technology is an emerging food processing technology that helps food processing/preservation shifting away from conventional thermal technologies due to their detrimental effects on food quality, composition, and sensory attributes. This review highlights the applications of ultrasound technology in food processing, and its prospects for eliminating microbial spores, important agents of food spoilage and foodborne intoxication/infection. Ultrasound (sound waves between 20–100 kHz and 2–10 MHz), when applied to foods, inhibits the proliferation of micro-organisms, extends shelf-life, and sustain food quality/sensory attributes. The generated sound waves induce intermolecular forces within the food medium and microbial cells, leading to cell wall rupture and cell lysis, and consequently inactivation. It has found application in the processing of various food items, including beef muscles, juices, oils, etc. The mode of microbial or bacterial spores' inactivation includes cell wall and membrane disruption, inhibiting enzymatic activities and damaging DNA materials. As a tool for eliminating spores in foods, the technology is commonly used in combination with other treatments such as high temperature (thermosonication), high pressure (manosonication), and UV radiations. These combinations have been shown to improve foods' physicochemical attributes while increasing spore permeability and sensitivity to other treatments, although through unclear mechanisms. [ABSTRACT FROM AUTHOR]

Postbiotics are a relatively new concept, and studies have demonstrated important health benefits after their administration. This way, postbiotics is an emerging topic in food science. This review describes the concepts of postbiotics, demonstrates the most common processes for microbial inactivation for postbiotic production, presents the main postbiotics health effects, and discusses the current trends. Furthermore, the most studied food products are reported. The most common processes used for microbial inactivation are thermal (pasteurization, sterilization, and ohmic heating) and non-thermal (pulsed electric fields, ultrasound, irradiation, and supercritical carbon dioxide) processes. The main health effects associated with postbiotic administration are obesity prevention and control of lipidic metabolism, improvements in hydration and skin health, immune system regulation, prevention or symptom relief of chronic diseases, and improvement in constipation and intestinal health. The most studied food products are infant formulas, cereal-based products, and beverages. We highlight opportunities for studies utilizing emerging technologies for microbial inactivation, optimizing the process parameters to preserve probiotic activity after inactivation, or increasing postbiotic production. Furthermore, it is important to study new cultures with or without probiotic qualifications and identify postbiotics' conservation, processes, and stability requirements to support and facilitate industrial development. Finally, using postbiotics in food products and more clinical trials are needed to prove the technological and health effects. Nevertheless, the findings suggest that postbiotics can be applied to diet to promote health, prevent and treat diseases, and develop functional foods. • Heat treatment is the main technological process for postbiotic production. • Obesity, immune system, and microbiota are the main postbiotic targets. • The main products with postbiotics are infant formulas, cereal-based foods, and beverages. • Trends focus on new cultures, processes, and stability of postbiotics. • Isolated probiotic fractions and metabolic compounds have erroneously been described as postbiotics. [ABSTRACT FROM AUTHOR]

Ultrasound (US) technology is recognized as one of the emerging technologies that arise from the current trends for improving nutritional and organoleptic properties while providing food safety. However, when applying the US alone, higher power and longer treatment times than conventional thermal treatments are needed to achieve a comparable level of microbial inactivation. This results in risks, damaging food products' composition, structure, or sensory properties, and can lead to higher processing costs. Therefore, the US has often been investigated in combination with other approaches, like heating at mild temperatures and/or treatments at elevated pressure, use of antimicrobial substances, or other emerging technologies (e.g., high‐pressure processing, pulsed electric fields, nonthermal plasma, or microwaves). A combination of US with different approaches has been reported to be less energy and time consuming. This manuscript aims to provide a broad review of the microbial inactivation efficacy of US technology in different food matrices and model systems. In particular, emphasis is given to the US in combination with the two most industrially viable physical processes, that is, heating at mild temperatures and/or treatments at elevated pressure, resulting in techniques known as thermosonication, manosonication, and manothermosonication. The available literature is reviewed, and critically discussed, and potential research gaps are identified. Additionally, discussions on the US's inactivation mechanisms and lethal effects are included. Finally, mathematical modeling approaches of microbial inactivation kinetics due to US‐based processing technologies are also outlined. Overall, this review focuses only on the uses of the US and its combinations with other processes relevant to microbial food decontamination. [ABSTRACT FROM AUTHOR]

Today, food processing industries are looking for alternative technologies with an eco-friendly character for the processing of food, beverages and agricultural crops. Ideally, such technologies may preserve the original properties of the food products while reaching their primary target of application. At this point, hydrodynamic cavitation (HC) is recognized as one of the potential technologies for food processing since it provides effective conditions to activate and accelerate desired physiochemical transformations of treated medium. Cavitation phenomenon has been interestingly applied in the treatments and processing of foods towards homogenization (high pressure homogenizers, HPH)/mixing of systems, pasteurization/sterilization, degradation of target molecules, among other purposes. Therefore, this review aims to release the progress in applying HC-assisted technologies for the processing of food, beverages and other food items. Apart from microorganism inactivation mechanisms in pasteurization and sterilization for foods, emulsion formation in food systems, extraction of bioactive compounds, and improvement of physicochemical properties of food systems are reviewed. Here, the advantages and drawbacks of HC compared to other technologies are also addressed and discussed. To finalize, according to the findings of this review, the future trends, perspectives, and research gaps are also given. • A last 5 years comprehensive review on the current approaches implementing hydrodynamic cavitation (HC) is given. • Innovative developments for the processing of foods are highlighted. • The evidences of coupling HC with other units operations are stated. • The current research gaps and perspectives in the field are outlined. [ABSTRACT FROM AUTHOR]

During the last years, the worldwide market of fruit-based foods, mainly juices and fresh-cut commodities, has experienced an increasing consumption trend, which can be mainly attributed to changes in the human lifestyles. However, mechanical operations used during processing, as well as the chemical compounds and presence of native microorganisms, bring a rapid deterioration of juices and fresh-cut fruits. Therefore, those commodities are largely susceptible to microbial proliferation and physicochemical deterioration, triggering the spoilage and loss of the nutritional and sensorial attributes. Thus, minimal processing and innovative methods to produce fresh-like foods have been strongly studied during the last years. Consequently, pulsed light (PL) has emerged as an innovative technology for solid food and juice sanitization. The effectiveness of PL to inactivate and reduce the microbial loads has been attributed to physicochemical, photothermal and photophysical mechanisms. PL processing is not only capable of impacting on the microbial charge but also in the shelf-life, the amount of nutritional and antioxidant compounds and the sensorial attributes of vegetable products. However, those effects are also strongly associated with factors such as processing variables, food matrix properties and the microorganism characteristics. Hence, in this review a compilation of the current studies focused to evaluate the effects of PL treatments over the microbial inactivation and shelf-life extension, the concentration of bioactive compounds and antioxidant potential, as well as the changes of the physicochemical and sensorial quality of juices and fresh-cut fruits were discussed. [ABSTRACT FROM AUTHOR]

Food technology has played a crucial role since the beginning of human civilization. Throughout the centuries, the evolution of food processing has led to an increase of food safety and quality, enhancing the overall quality of human life. Lately, academic research and industries have gained awareness about the impact of conventional preservation technologies like heat sterilization and chemical preservatives on environment and economy, besides the detrimental effects on the organoleptic and nutritional quality of foods. This consciousness oriented the efforts towards more sustainable techniques, paving the way to a new "green era" of food technology. This work explores seven non-thermal technologies, describing their theoretical principles, mechanism of action, effect on microorganisms, advantages, and limitations. Besides, the concept of hurdle technology to overcome the criticisms related to single processing techniques is highlighted. Non-thermal technologies have the potential to substitute conventional techniques for microbial inactivation, improving the safety and quality of food. The efficiency of each technique strongly relies on the process parameters (treatment intensity; exposure time), equipment (geometry; conformation), product (physical state; composition; viscosity; geometry), and microorganism characteristics (strain; concentration; growth phase; resistance mechanisms). In this sense, the hurdle approach allows to overcome the limitations related to the single technologies, broadening their efficiency and application range, and minimizing their impact on food quality. Further studies are recommended to better understand the mechanisms of mutual interaction among these techniques when combined together in specific conditions, in view of their scaling-up for commercial applications. [Display omitted] • Non-thermal techniques can substitute thermal treatments and chemical preservatives. • The hurdle approach overcomes the limitations related to the single technologies. • Hurdle technology broadens the efficacy and application range of single techniques. • Hurdle technology minimises the impact on food quality. [ABSTRACT FROM AUTHOR]

Different strategies have been developed over the years to improve the safety of foods without compromising on their quality. Ultraviolet (UV) light has shown potential to meet these expectations. However, due to environmental and safety concerns regarding the use of UV mercury lamps, UV-light emitting diode (LED) devices have emerged more recently, which may be more suited to applications in the food industry. Thus, further evaluation of UV-LED technology is required. In this review, challenges involving the application of UV-LED technology as a disinfection strategy in the food chain are described. Stress-related mechanisms induced by UV light exposure in microorganisms and their potential consequences are reviewed. Moreover, other future challenges associated with the inactivation of foodborne pathogens and spoilage microorganisms are considered, together with the impact of the application of UV-LED technology on the quality of food. UV-LEDs have been shown to inactivate a wide range of foodborne pathogens and spoilage microorganisms. However, there are limited studies assessing the effectiveness of UV-LED on products to enhance food safety. Additionally, further studies are required to explore the impact of sublethal exposure to UV-LEDs and the potential consequences of UV-LED exposure in different microorganisms at various wavelengths. Furthermore, UV-LEDs can negatively affect some physicochemical attributes of food. Thus, more attention should be paid to the underlying mechanism of quality changes induced by UV-LEDs. • Challenges in applying UV-LED in food for microbial inactivation are reviewed. • The impact of UV-LED on food quality attributes is discussed. • Microbial stress-related mechanisms when exposed to UV-LED light are reviewed. • A better understanding of DNA-repair mechanisms induced by UV-LED is required. • The effect of UV-LED on food safety and quality requires further investigation. [ABSTRACT FROM AUTHOR]

Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF) is a food processing technology based on the phenomenon of electroporation for the inactivation of microorganisms with main advantage the minimal effect on the quality (nutritional, functional, and sensorial) characteristics of the food products. Despite the plethora of research literature on PEF-processed food safety, PEF's industrial application as an alternative of classical pasteurization is limited and mainly at industrial level is focused on high acid-liquid food products. Thus, the thorough assessment of the antimicrobial efficiency of PEF, coupled with the meticulous identification of key microbial resistance mechanisms is scientifically imperative. These efforts are essential for refining the process and exploring potential enhancements through synergistic integration and combination with other methods or/and hurdles. On this basis this manuscript aims to critically review and summarise: a) the antimicrobial mechanism of action, b) the microbial inactivation efficiency, and c) the effect of PEF at a microbial genomic/transcriptomic level. Evaluating the effectiveness of inactivation and understanding the underlying resistance mechanisms can help on strategies to optimize PEF-mediated decontamination practices, and thereby enhancing the overall process efficiency. • PEF leads to inactivation of microorganisms due to the electroporation. • Microbial inactivation efficiency of PEF is dependent on the microbial characteristics, food product propetries and PEF parameters. • Insufficient PEF treatments can generate sub-lethally injured cells that potentially can raise food safety issues. • Transcriptomic, proteomic and metabolomic studies can help in optimization of PEF processing. [ABSTRACT FROM AUTHOR]

Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used to improve quality, safety, and nutritional aspects. This review presents the origin and evolution of the technology, principles of shockwave generation, mechanism of action, and applications in the food industry. The most common food application of USP is currently meat tenderization, where it is used to improve the sensory characteristics of meat as a value-added process. The use of USP as a pretreatment process has also been investigated to increase the yield and nutritional value of extracted juice and oil via softening of plant tissues. This technique also has an impact on food-borne pathogens and spoilage microorganisms in food, however, it is more effective when combined with other hurdles. Major challenges facing the industrial implementation of underwater shockwave technology include the lack of appropriate packaging materials resistant to the disruptive effects of shockwaves, the capital investment required, and a lack of regulatory information pertaining to USP. So far, most studies of underwater shockwaves on food are at the laboratory scale and validation stage. Further research endeavors and collaboration between food scientists, engineers, and regulators are necessary to scale up this technology to industrial implementation. [ABSTRACT FROM AUTHOR]

Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD‐CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf‐life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD‐CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD‐CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD‐CAP. Satisfactory microbial inactivation was observed. In terms of DBD‐CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable. [ABSTRACT FROM AUTHOR]

Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers. [ABSTRACT FROM AUTHOR]

The use of nonthermal plasma (NTP) is a promising technology that has high efficiency, safe for the environment, and free from toxic residues. Therefore, NTP has been applied in the food industry to reduce the activity of microorganisms on foods. Even after NTP treatment, the foods exhibit satisfactory high quality in terms of physical (colour and texture) and chemical (pH, titration acidity, nutrients, and enzymes) characteristics. In the present review, the effects and mechanisms of microbial inactivation conducted using NTP on foods are reviewed. In addition, the effects on food quality attributes after plasma treatment are also discussed. Finally, the conclusions of NTP pertaining to food safety, food quality attributes, and some of the related challenges are proposed. The present review provides deeper understanding pertaining to the viability of plasma technology in food processing applications. [ABSTRACT FROM AUTHOR]

In this era of green technology, plasma technology is one of the novel techniques intended towards many industries including food industry as a principal application due to less utilization of energy, solvents, and water with minimum impact on food quality. The foremost purpose behind the utilization of nonthermal plasma processing (cold plasma) lies in the retention of freshness of food products along with furtherance of sensory properties as well as functional and nutritional composition. In addition, this technique assists in shelf life extension and carries out desirable modifications in the structure of food and packaging material. This technology has been proven to be advantageous over other technologies since all these processes are carried out at low temperature, hence is highly suitable for heat-sensitive materials. The present review summarizes the mechanism of this plasma technology along with its benefits to the industry, for example improvements in cooking quality, enhancements in enzyme activity, modification of starches, and microbial inactivation. Also, the effects of plasma treatment on characteristics of various food products have been elaborated in this review. [ABSTRACT FROM AUTHOR]

Various food preservation technologies, such as ohmic heating, cold plasma, pulsed electric field, and high-pressure processing, have been investigated as alternatives to conventional technologies in the food industry. Among preservation technologies, light-emitting diodes (LEDs) illumination is widely applied in the agricultural and medical industries for microbial inactivation. In recent years, interest in LEDs with blue wavelengths and their application in food preservation as an alternative technology to ultraviolet irradiation have increased. Furthermore, several researches have investigated the combined effects of LEDs with blue wavelengths and antimicrobials on inactivating foodborne pathogens. Previous studies have elucidated the antibacterial activity of LEDs with blue wavelengths, but the detailed knowledge of the antibacterial mechanisms is still lacking. The aim of this review is to provide an overview of current study regarding the antibacterial activity of LEDs with blue wavelengths for the inactivation of pathogenic bacteria in laboratory media and food. This review also examines the antibacterial mechanisms of LEDs on foodborne pathogens. Furthermore, the synergistic effects of combinations of LEDs and other methods of food preservation are outlined. • LED with blue wavelength could inhibit the growth of various foodborne pathogens. • LED with blue wavelength could be used to inhibit pathogens on foods. • Bacterial growth inhibition by LED was effective at lower than higher temperatures. • LED illumination increases the effectiveness of antimicrobials or photosensitizers. • LED induces intracellular ROS and damage cellular components such as DNA. [ABSTRACT FROM AUTHOR]

There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food‐grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food‐grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed. [ABSTRACT FROM AUTHOR]

The expectations for high food quality and safety keep rising in modern societies, driving the continuous development of food preservation technologies. Recently, the advantages of electrostatic spray technology have been explored for various applications, including food preservation. In this review, we first introduce the basic mechanism and unique advantages of electrostatic spray technology (including small droplet size, high deposition, uniform coverage and reduced agent use). Afterwards, we summarize the current advances of using electrostatic spray technology in food preservation and its economic benefits. The drawbacks and future perspectives of this field are also discussed. Increasing numbers of studies have shown the advantages of electrostatic spray technology in food preservation. However, to make electrostatic spray technology commercially viable for food preservation, some aspects such as how to prepare appropriate agents, optimize operation parameters, improve production efficiency and reduce production costs, need to be further studied in the future. • Advantages of electrostatic spray technology are summarized. • Disinfections for food preservation using electrostatic spray are summarized. • Current gaps and future prospects of this technology are discussed. [ABSTRACT FROM AUTHOR]

Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment. [ABSTRACT FROM AUTHOR]