IMPACT OF NON-THERMAL TECHNOLOGIES ON FOOD PRESERVATION: MICROBIOLOGICAL SAFETY, QUALITY AND SUSTAINABILITY - A REVIEW

Abstract

The growing demand for safe, nutritious, high-quality sensory foods whose production does not cause significant environmental impact has driven the development of innovative technologies aimed at food preservation, which are essential to meet market demands and reduce food waste. This article presents a comprehensive review on the impact of non-thermal technologies on food preservation, addressing aspects such as microbiological safety, quality, and sustainability. Innovative methods, such as high-pressure processing (HPP), ultrasound, pulsed electric fields (PEF), ultraviolet light (UV) and ozonation, are presented as advantageous alternatives to conventional thermal methods, being effective in reducing microorganisms and preserving the sensory and nutritional attributes of food. Despite challenges, such as high initial costs and operational complexities, these technologies show more promise, standing out for their energy efficiency and lower environmental impact. The study identifies scientific trends and gaps in knowledge through a bibliometric approach and systematic review, highlighting the predominance of PPH and ultrasound as the most investigated methods. In addition, it addresses the feasibility of large-scale application, pointing to combined technologies as solutions to overcome industrial limitations. Thus, it is evident that the modernization of the food industry depends on investments in research and development of these technologies, which are presented as potential solutions to meet the needs of food that combine safety, superior quality and sustainability.