Journal of Food Technology and Preservation

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Perspective - Journal of Food Technology and Preservation (2022) Volume 6, Issue 12

Food preservation with greenhouse gases is a promising renewable method for improving food safety.

Young Kyu*

Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul, South Korea

*Corresponding Author:
Young Kyu
Department of Energy and Materials Engineering
Dongguk University-Seoul
Seoul, South Korea
E-mail: [email protected]

Received: 24-Nov-2022, Manuscript No. AAFTP-22-82700; Editor assigned: 28-Nov-2022, PreQC No. AAFTP-22-82700(PQ); Reviewed: 12-Dec-2022, QC No. AAFTP-22-82700; Revised: 17-Dec-2022, Manuscript No. AAFTP-22-82700(R); Published: 26-Dec-2022, DOI:10.35841/2591-796X-6.12.157

Citation: Kyu Y. Food preservation with greenhouse gases is a promising renewable method for improving food safety. J Food Technol Pres. 2022;6(12):157

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Abstract

The fast improvement of nanotechnology has changed numerous spaces of food science, particularly those that include the handling, bundling, capacity, transportation, usefulness, and other wellbeing parts of food. An extensive variety of nanostructured materials (NSMs), from inorganic metal, metal oxides, and their nanocomposites to nano-natural materials with bioactive specialists, has been applied to the food business. In spite of the colossal advantages nanotechnology brings to the table, there are arising concerns with respect to the utilization of nanotechnology, as the aggregation of NSMs in human bodies and in the climate can cause a few wellbeing and security risks. Consequently, security and wellbeing worries as well as administrative approaches should be considered while assembling, handling, wisely and effectively bundling, and devouring nano-handled food items. This survey expects to give an essential comprehension in regards to the utilizations of nanotechnology in the food bundling and handling enterprises and to recognize what's in store possibilities and potential dangers related with the utilization of NSMs.

Keywords

Inorganic metal, Metal oxides, Food science, Food bundling.

Introduction

A more elevated level of sanitation is expected because of the quickly developing human populace alongside the expanded familiarity with sound ways of life. As of now, an enormous level of food is ruined during stockpiling and handling because of catalysts and microbial action, making colossal financial misfortunes the two makers and purchasers. Atomic force microscope (AFM), as a strong checking test microscopy, has been effectively and generally utilized in food safeguarding research. This procedure permits a painless assessment of food items, giving high-goal pictures of surface construction and individual polymers as well as the actual properties and grip of single particles. In this paper, definite utilizations of AFM in food conservation are explored. AFM has been utilized to give far reaching data in food safeguarding by assessing the decay with its connected design alteration [1,2].

By using AFM imaging and power estimation capability, the fundamental components associated with the deficiency of food quality and conservation advancements improvement can be additionally clarified. It is likewise fit for investigating the exercises of proteins and organisms in affecting the nature of food items during capacity. AFM gives thorough answers for defeat deterioration issues with its adaptable capabilities and high-throughput results. Further innovative works of this original procedure to tackle coordinated issues in food safeguarding are vital. Food additive added substances are regular or manufactured substances which postpone debasement in food varieties brought about by microbial development, protein movement, and oxidation. Up to this point, the utilization of engineered added substances in food was more normal. Nonetheless, engineered added substances have not been generally acknowledged by shoppers lately because of their expected unfavorable consequences for their wellbeing. In this manner, the propensity of buyers to normal added substances is expanding step by step [3,4].

Fish is an effectively transitory food because of its substance creation. Following harvest, changes in smell, taste, and surface in fishery items can be taken note. Hence, measures to safeguard the item should be taken following harvest or getting. Different conservation strategies have been created. Notwithstanding different mechanical strategies, additive added substances are utilized in new or handled fish as well as in different food varieties. This audit centers around original regular additives from various sources like plants, microbes, organisms, creatures and green growth, and their utilization in fish to safeguard quality and delay time span of usability. Food added substance added substances are normal or fabricated substances which delay corruption in food assortments achieved by microbial turn of events, protein development, and oxidation. As yet, the usage of designed added substances in food was more typical [5].

Conclusion

In any case, designed added substances have not been by and large recognized by customers recently as a result of their normal horrible ramifications for their prosperity. As such, the affinity of purchasers to typical added substances is growing bit by bit. Fish is a successfully fleeting food as a result of its substance creation. Following harvest, changes in smell, taste, and surface in fishery things can be observed. Thus, measures to shield the thing ought to be taken following harvest or getting. Different preservation methodologies have been made. Despite various mechanical techniques, added substance added substances are used in new or dealt with fish as well as in various food assortments. This review bases on unique customary added substances from different sources like plants, microorganisms, living beings, animals and green development and their use in fish to protect quality and postpone stretch of time of convenience.

References

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