Journal of Food Technology and Preservation

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Commentary - Journal of Food Technology and Preservation (2022) Volume 6, Issue 4

Nanotechnology in combination with various advanced techniques in food preservation.

Hasan Masud*

Department of Food Science, Cornell University, Ithaca, United States

*Corresponding Author:
Hasan Masud
Department of Food Science
Cornell University
Ithaca, United States
E-mail: [email protected]

Received: 01-Apr-2022, Manuscript No. AAFTP-22- 59855; Editor assigned: 04-Apr-2022, PreQC No. AAFTP-22-59855(PQ); Reviewed: 19-April-2022, QC No. AAFTP-22-59855; Revised: 21-Apr-2022, Manuscript No. AAFTP-22-59855(R); Published: 28-Apr-2022, DOI:10.35841/2591-796X-6.4.120

Citation: Masud H. Nanotechnology in combination with various advanced techniques in food preservation. J Food Technol Pres. 2022;6(4):120.

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Introduction

Nourishment wastage may be a major issue affecting public health, the environment and the economy within the setting of rising populace and diminishing characteristic assets. Wastage happens at all stages from collecting to the buyer, calling for progressed strategies of nourishment conservation. Wastage is primarily due to nearness of dampness and microbial life forms show in nourishment. Organisms can be slaughtered or deactivated, and cross-contamination by organisms such as the coronavirus illness 2019 (COVID-19) ought to be maintained a strategic distance from. Dampness evacuation may not be doable in all cases. Conservation strategies incorporate warm, electrical, chemical and radiation strategies. In any case, with the increment in populace, buyers request nourishment that's new, sound and nutritious. In spite of the fact that sufficient nourishment is delivered each day to nourish the world, the innovation and nourishment delivered comes up short to reach those in require. Hence, nourishment wastage has ended up a key challenge to in all nourishment handling divisions [1].

Any kind of nourishment when gathered starts to appear decay reactions. One of the economical arrangements to counter the nourishment wastage issues is nourishment conservation. The thought of nourishment conservation was presented within the old times when our precursors were finding ways to keep the nourishment new and consumable. Concepts like sun drying, salting and pasteurization were presented depending on climatic and regular factors. Preservation empowered people to make communities, ceased them from murdering creatures and brought almost a relaxation state of mind keeping nourishment for extra time. Cooling and solidifying of items have been broadly connected for conservation of verdant vegetables, flavors and drain items to preserve the sensorial traits and sustenance qualities. Broadly utilized solidifying procedures include discuss impact, cryogenic, coordinate contact and submersion solidifying, whereas progressed procedures include tall weight solidifying, ultrasound helped solidifying, electromagnetic unsettling influence solidifying and drying out solidifying [2].

Within the later a long time, chemical and microbiological medications have been carried out with added substances, coatings and different polyphenolic plant extricates in this way posturing a compelling solution to nourishment conservation. There's a need of inquire about in bridging the hole between the nourishment wastage and nourishment conservation methods. This audit examines the up and coming nourishment conservation innovations which are likely to play an overwhelming part within the nourishment conservation industry. Current patterns and headways in conservation methods and their applications to nourishments counting natural products, vegetables, fluid nourishments and flavors are the key angles examined here. The survey covers a wide range of changes brought in conventional technologies and current innovations within the over areas. Uncommon center is additionally given to nanotechnology with its application in nourishments, farming and bundling segments. Ultrasound treatment includes utilize of tall concentrated and recurrence sound waves which are passed into nourishment materials. The productive innovation is chosen due to its effortlessness within the hardware utilization and being moo fetched as compared to other progressed rebellious. The flexibility of ultrasound is shown in its application in several areas extending from pharmaceutical, healthcare to nourishment industry [3].

Conclusion

Here, we survey the progressed nourishment conservation strategies, with center on natural products, vegetables, refreshments and flavors. We emphasize electro thermal, solidifying and beat electric field strategies since they permit both pathogen lessening and change of wholesome and physicochemical properties. Ultrasound innovation and ozone treatment are appropriate to protect warm touchy nourishments. At last, nanotechnology in nourishment conservation is examined.

References

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  3. Rattanachaikunsopon P, Phumkhachorn P. Synergistic antimicrobial effect of nisin and ρ-cymene on Salmonella enterica serovar typhi in vitro and on ready-to-eat food. Biosci Biotechnol Biochem. 2010;74(3):520-4.
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