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Critical Reviews in Food Science and Nutrition

ISSN: (Print) (Online) Journal homepage: www.tandfonline.com/journals/bfsn20

Technological innovations enhance postharvest fresh

food resilience from a supply chain perspective

Jinjin Huang, Min Zhang, Arun S. Mujumdar & Yamei Ma

To cite this article: Jinjin Huang, Min Zhang, Arun S. Mujumdar & Yamei Ma (06 Jul 2023): Technological
innovations enhance postharvest fresh food resilience from a supply chain perspective, Critical Reviews in
Food Science and Nutrition, DOI: 10.1080/10408398.2023 .2232464

To link to this article: https://doi.org/10.1080/10408398.2023.2232464

Published online: 06 Jul 2023.

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Critical Reviews in Food Science and Nutrition

https://doi.org/10.1080/10408398.2023.2232464

Review Article

Technological innovations enhance postharvest fresh food resilience

from a supply chain perspective

Jinjin Huanga,b, Min Zhanga,c , Arun S. Mujumdard and Yamei Mae

the State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China; bJiangsu Province International Joint
Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China; bChina General Chamber of
Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China; dDepartment of Bioresource
Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada; and Jiangsu Gaode Food Co, Rugao, Jiangsu, China

ABSTRACT KEYWORDS
Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store without degradation Fresh food; preservation; supply
of quality. The inherent limitations of various preservation technologies can result in losses at all stages of the chain; processing technologies
supply chain. As consumers of fresh foods have become more health-conscious, new technologies for intelligent,
energy-efficient, and nondestructive preservation and processing have emerged as a research priority in recent
years. This review aims to summarize the quality change characteristics of postharvest fruits, vegetables, meats,
and aquatic products. It critically analyzes research progress and applications of various emerging technologies,
which include: the application of high-voltage electric field, magnetic field, electromagnetic field, plasma,
electrolytic water, nanotechnology, modified atmosphere packaging, and composite bio-coated film preservation
technologies. An evaluation is presented of the benefits and drawbacks of these technologies, as well as future
development trends. Furthermore, this review provides guidance for design of the food supply chain to take
advantage of various technologies used to process food, reduce losses and waste of fresh food, and this
improves the overall resilience of the supply chain.

Introduction difficulty in transportation and storage. Due to a lack of cost-effective

Fresh foods are raw products that are planted, picked, collected, and
sold directly for human consumption without processing or with minimal
processing; they include: fruits and vegetables, meats, aquatic products,
eggs, and dairy products. The characteristics and classification of major
fresh food are shown in Table 1. With socio-economic prog-ress and the
improvement of living standards around the world, people's consumption
needs and patterns have changed significantly. Nutrition, health, and
safety requirements for food have also become more stringent and
demanding. It is noteworthy that the global demand for fresh agricultural
products is estimated to be increasing at a rate of 6% per year (Dodd and
Bouwer 2014). Meats and aquatic products are rich in protein and fat.
Fruits, vegetables, and other plant foods contain a variety of nutrients and
bioactive compounds, such as phytochemicals, vitamins, minerals, and
fiber. Consuming fruits, vegetables, whole grains, and other plant foods
on a regular basis is associated with a lower risk of developing chronic
diseases (Liu 2013).
Therefore, fresh food has become a necessity in the lives of urban and
rural residents.
The China Fresh Supply Chain Market Development
Research Report (2021) points out that fresh food has the well-known
characteristics of perishability, seasonality, and
processing technologies and post-production storage, fresh food cannot
be pre-cooled, graded, and pack-aged immediately after harvesting,
causing a loss of 2–8% in each link of the supply chain. The global food
waste is estimated to be about 1.3 billion tons per year. According to
China's National Bureau of Statistics on major fresh food supply chain
loss data from 2017–2021 (Figure 1), the average loss of fresh food in
China exceeds 50%. It is estimated that more than 40% of global food
losses are due to spoil-age, improper human operation, and/or
environmental contamination by the Food and Agriculture Organization
of the United Nations (FAO). FAO (2021a) estimates that there will be
about 768 million hungry people in 2020, up to 118 million more than in
2019; the COVID-19 epidemic crisis is the primary reason for the large
increase. FAO (2021b) notes that the vulnerability of agricultural food
systems and supply chains is exposed due to the epidemic. There is little
evidence of a reduction in food production; however, for rea-sons such as
inadequate food systems, food has already been lost upstream and
midstream of the supply chain after a sudden global epidemic. It cannot
reach consumers through transportation networks and continues to
increase hunger.
On the other hand, food waste results in massive green-house gas
emissions, climate change, water scarcity, forest

CONTACT Min Zhang min@jiangnan.edu.cn

© 2023 Taylor & Francis Group, LLC
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two J. HUANG ET AL.

Table 1. The characteristics and classification of major fresh food (Jiang, Liu, et al. 2018).

Fruits and Vegetables Meats Aquatic Products Eggs Dairy Products

Main Products Apple, Cabbage, Tomato Beef, Lamb, Chicken 0-3 °C Fish, Shellfish, Shrimp Egg, Duck egg Fresh milk, Yogurt
Storage Condition Room temperature or low for one week, ÿ25 to ÿ18 °C for 2-5°C for 40days 4 °C for a short time
temperature 0-4 °C ÿ18°C for 6-9months 6-19months
Cycle of Harvest Cover all seasons about 6months for pork autumn and winter Cover all seasons More production in the
and 3months for poultry summer
Production Most mechanized Semi-automatic manual Most are semi-automated High degree of mechanical High mechanization of the
Characteristics machining slaughter, mechanized manual fishing automation liquid milk industry
processing
Condition of Fresh fruits and Fresh meat needs to be Fresh aquatic products Eggs need cleaning, Strict sterilization and
Processing vegetables need no slaughtered need no processing sterilization, and other preservation
processing processing steps

Figure 1. Fresh food losses in China (2017–2021).

and land erosion, loss of biodiversity, and higher food prices due to
reduced supply and other issues. The concept of resilience is rooted in
ecosystem studies and can be defined as the ability to continue to
achieve goals actively despite difficulties. In the post-epidemic era,
improving food sustainability, reducing food waste, and transforming
agrifood systems and supply chains toward more efficient, resilient,
inclusive, and sustainable practices are essential to achieving "zero
hunger" in the 2030 Agenda for Sustainable Development (FAO 2021b).
The loss data for each link of the food supply chain points out that the
supply chain consists of pre-harvest, harvest, postharvest, farm, grading,
storage, transport, trader, processing, packing, distribution, market,
wholesale, retail, households , export, whole supply chain (FAO, 2022).
The upstream (generally composed of pre-harvest, harvest, postharvest,
and farm), midstream (generally composed of grading, storage, transport,
trader, processing, packing, dis-tribution, and export), and downstream
(generally com-posed of the market, wholesale, retail, households) of
the supply chain are multi-layer distribution links (Figure 2). As shown in
Figure 3, the loss rates of fruits and vegetables in each stage of the
supply chain are represented. Pre-harvest (1–43%), processing (0.15–
38.5%), and households (1–48%) have the widest range of attrition rates.
Postharvest is 22–43%, and the market is 19,105–32.5%. The total
supply chain is concentrated between 0.023% and 21%. As shown in
Figure 4, the loss rates of meats and animal products at each value chain
stage are represented. The widest range of loss rates is found in
processing (0.1–13.5%) and
households (4–18%), which are followed by retail (1–12%).
The total supply chain is concentrated between 0.17% and 11%. As
shown in Figure 5, the loss rates of other food products at each value
chain stage are represented. The loss rates of wholesale (1–18%), retail
(1–13.1%), and house-holds (18–26%) are the most widely distributed.
The entire supply chain is concentrated in the range of 1.18% to 10.7%.
As shown in Figure 6, the loss rates of all food products at each value
chain stage are represented. The widest range of loss rates are in the
order of households (0.51–48%), post-harvest (2.74–50%, the median
is 24%), market (0.135–
32.5%), retail (0.11–30.95%), and food services (3–28%).
The total supply chain is concentrated between 0.01% and 20.13%. It
can be found that fruits and vegetables are more prone to loss in the
three segments of pre-harvest, process-ing, and households, and more
severe losses in the two segments of post-harvest and market. Meats
are prone to loss in the three segments of processing, households, and
retail.
Other foods are more susceptible to loss in wholesale, retail, and
households. In general, fresh food circulation in the supply chain has
high requirements for storage and transport environment and
management process and has obvious regional characteristics. For the
fresh food supply chain, households, postharvest, market, retail, and
food services are the most vulnerable to lose. These stages are all
related to fresh food preservation and processing technologies, which
are also the key to ensuring the stable quality of fresh food storage
period, reducing food waste, and implementing long-distance or anti-
seasonal trade. The backwardness of preservation technology has
emerged as
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Critical Reviews in Food Science and Nutrition 3

Figure 2. The supply chain of fresh food.

Figure 3. The Food loss and waste database (2000–2022) of fruits and vegetables (FAO, 2022, Retrieved from https://www.fao.org/statistics/databases/en/).
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4 J. HUANG ET AL.

Figure 4. The Food loss and waste database (2000–2022) of meats and animal products (FAO, 2022, Retrieved from https://www.fao.org/statistics/databases/en/).

one of the most important factors limiting the development packaging, and composite bio-coated film preservation
of agricultural processing and food industries, affecting technologies on fresh food and their advantages and
farmers' income and supply chain transformation and disadvantages. Third, it provides ideas for the fresh food
upgrading (Kumar and Kalita 2017). supply chain parts to take advantage of new technologies
The preservation methods and characteristics of the for processing and preservation. Finally, it makes
world's largest fresh food distribution companies are shown suggestions on the future development trends of fresh
in Table 2. It can be seen that many companies have food to minimize the losses and waste and improve the
adopted new technologies such as modified atmosphere overall resilience of the supply chain.
packaging and bio-coating film preservation in addition to
traditional technologies to reduce the loss of fresh food in
the supply chain. This study focuses on the advancement The characteristics of fresh food quality changes
of research and the utilization of new preservation
technologies to enhance fresh food resilience from a Generally, physical, chemical, and biological factors can
supply chain perspective. First, it introduces the influence the fresh food quality. Physical factors are
characteristics of main fresh food quality changes and losses external environments,
in each supply such as temperature, moisture,
chain link.
Second, it summarizes the application of high-voltage gas, and light, causing fresh food deterioration and
electric fields, magnetic fields, electromagnetic fields, appearance alternation (Wang et al. 2018). Chemical
factors
plasma, electrolytic water, nanotechnology, modified atmosphere affect the nutrient content within fresh food: oxidation of vitamin
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Figure 5. The Food loss and waste database (2000–2022) of other products (FAO, 2022, Retrieved from https://www.fao.org/statistics/databases/en/).
decomposition, which produces an unpleasant odor;
fermentation of carbohydrates that produces a spicy flavor
and forms gas; rancidity of lipids; browning of food, called a
Maillard reaction, which is produced by the combination of the
derivatives of sugars (Jiang, Liu, et al. 2018). Biological
factors are enzymes, bacteria, and molds, which can cause
oxidation and deterioration of fresh food (TERRA Food-Tech®
2017). The quality changes of fresh food were detailed in
sections below. Improving the resilience of fresh food from
the perspective of supply chain will be discussed in terms of
avoiding adverse physics and these three aspects.
Fruits and vegetables
Fruits and vegetables stored improperly are easy to spoilage,
moisture migration, and browning. Fruit and vegetable
varieties, growth environment, and agricultural technologies
are the main pre-harvest factors affecting storage time. The
Critical Reviews in Food Science and Nutrition 5
maturity, soil conditions, physical damage, and agricultural
and climatic conditions determine yeast density and diversity
(Cordero-Bueso et al. 2011). Fertilization has a greater
influence on fruit and vegetable storage life, and organic and
compound fertilizers can enhance their storage life. Proper
irrigation, pruning, bagging, and growth regulator treatments
can reduce pre-harvest fruit and vegetable losses. In addition,
insects have many microorganisms in their intestinal tracts,
which helps them be preserved and spread in nature.
Hummingbirds, butterflies, and bees act as vectors to spread
various yeast strains to pineapple before harvest (Piacentini
and Varassin 2007). During the harvesting process of fruits
and vegetables, there are also losses due to manual or
machine operations that cause some fruits to fall off.
After harvesting, fruits and vegetables go through grading,
processing, packaging, and transportation. Contaminated
yeast can occur in the air, agricultural water, growing soil, the
environment inside the bags, the transportation
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6 J. HUANG ET AL.

Figure 6. The Food loss and waste database (2000–2022) of all products (FAO, 2022, Retrieved from https://www.fao.org/statistics/databases/en/).

Table 2. The preservation methods and characteristics of major fresh food distribution companies in the world.
Established
Company Team Country Products Preservation Methods Characteristics Web site

2015 Chennai in fruits, vegetables, Cold-chain transportation Transforming the food https://waycool.in/
south dairy products value chain from Farm to
India Fork

2012 New, Fruits, vegetables, Refrigeration The world's largest https://stg.

Michigan, meats, aquatic refrigerated warehouse lineagelogistics.
USA products company with/

2006 California, Pork, seafood Refrigerated container Committed to protein https://www.

USA transportation, oxygen preservation emotionalbrand.com/
management technology technology, users track bluwrap/
quality through
software
2015 Chicago, Watermelon, Active compounds such as The product is https://www.
Illinois, okra, apricots, ethylene inhibitor biodegradable and hazeltechnologies.
USA avocado, 1-Methylcyclopropene, a nontoxic with/
cherries packaging insert that
releases vapors, slows
the aging process and
prevents fungus or decay

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Table 2. Continued.
Established
Company Team Country Products
2012 California, Pears, avocados,
USA broccoli
2014 China Fresh foods
2014 China Fresh foods
environment, and the surfaces of processing facilities and equipment.
Moisture is lost during the cutting, and spoilage bacteria are more likely to
survive and proliferate in the wounds (Table 3) (Snyder, Perry, and Yousef
2016). It causes ethylene production, an increase in respiration rate, flavor
loss, and tissue softening (Khedr 2022). Although raw foods possess
defenses against microbial contamination, these defenses are weakened
after harvest and become particularly susceptible to contamination (Leff
and Fierer 2013).
Meats
Meats contain many nutrients, have a moisture content of about 70%, and
have a pH between 5.5 and 6.5, providing a suitable environment for
microbial growth and reproduction (Húngaro et al. 2016). The spoilage of
meats involves complex processes, and many meats are lost due to
microbial contamination (Table 3) (Gram et al. 2002), causing significant
financial damage to manufacturers and retailers (Nattress, Yost, and Baker
2001) .
Various harmful microorganisms are present in workers and the
environment before slaughter. Bacillus cereus was detected in the skin of
workers, feces, and water (Podpeÿan, Pengov, and Vadnjal 2007). The
major source of meat contamination was workers' hands during the
slaughter, and the researchers found that Staphylococcus Aureus was
concentrated in the thorax (78%), foreleg (62%), and abdominal wall (58%)
of kettle bodies after slaughter. Salmonella was detected in cattle carcasses,
manure, and the environment, such as cutting boards, workers' hands, and
knives (Bekele 2017). Salmonella enterica (28% and 30%), Enterococcus
fae-calis (18% and 20%), Escherichia coli (13% and 14%), and
Pseudomonas fluorescens (8% and 6%) were detected on the surfaces of
equipment after general cleaning and disinfection treatments (Bakhtiary et
al. 2016). After slaughter, the biodiversity of animal carcasses increases
during skinning and boning, leaving the skin and rectum of the animal with
similar sources of contamination to the carcass and the environment
(Rouger, Tresse, and Zagorec 2017 ). Aspergillus flavus, Aspergillus niger,
Dictyostelium, and Penicillium spp. are more prevalent in the surrounding
environment so that the environment may be an essential source of mold
contamination in cattle carcasses (Ismail et al. 1995).
Critical Reviews in Food Science and Nutrition 7
Preservation Methods Characteristics Web site
Edible paint, sprayed or Use of plant material to slow down https://www.apeel.
submerged the rate of spoilage, and with/
moisture loss without refrigeration
Cold-chain transportation Economical cold chain supply chain, https://www.jdl.com/
intelligent temperature ColdChain/
control, visualization of
the entire process, exclusive
customization
Cold-chain transportation Automatic cooling https://p.sf-express.
equipment, computer with
temperature monitoring
system
Lipid oxidation is also a major cause of meats spoilage in fresh food
supply chain besides microorganisms (Hugo and Hugo 2015). Lipid
oxidation causes an acidic odor in raw foods, and the degradation of
polyunsaturated fatty acids causes a loss of nutritional quality. The main
unsaturated fatty acids in meat foods are oleic, linoleic, and linolenic acids,
and the auto-oxidation of these fatty acids on cell membrane phospholipids
can produce various peroxides. Since the flavor threshold of aldehydes in
fat is lower than that of both furans and alcohols, the aldehydes generated
during meat oxidation can make the loss of the normal flavor of meats and
may even lead to the generation of toxic aldehydes. In addition, the
oxidation of meats causes the ferrous ions in bright red oxymyoglobin to
change from divalent to tri-valent, producing brown oxidized myoglobin and
leading to fading of meats color (Singh, Singh, and Gandhi 2018). Harris
(2007) found that consuming long-chain omega-3 polyunsatur-rated fatty
acids in accordance with nutritional recommendations can prevent and
effectively control the risk of cardiovascular disease. Therefore, several
researchers have worked on novel anti-oxidant packaging preservation
technologies. Currently, novel antioxidant-active packaging can release
antioxidants continuously to enhance the stability of oxidation-sensitive
food during its storage (Gómez-Estaca et al. 2014).
Aquatic products
Unsaturated fatty acids, minerals, vitamins, and proteins are abundant in
fish products (Odeyemi et al. 2018). At the beginning of the catch or during
the processing when operators come into contact with the surface of aquatic
products and unfavorable transport or storage conditions can all cause
spoil-age of aquatic products which are high water content and high pH.
Seawater can also be a source of initial or eventual contamination of
aquatic products (Semeano et al. 2018). Most aquatic products begin to
deteriorate after harvest due to high levels of microorganisms concentration
of the culture condition and a lot of bacteria on their skin, gills, and intestines
(Odeyemi et al. 2020). In addition, crustaceans can be contaminated by
bacteria in the mud recovered by trawling during capture.
Contamination by pathogenic microorganisms has resulted in at least 30%
of aquatic products being discarded after harvest (Table 3). Large quantities
of aquatic products are frozen after harvesting if they are transported over
long distances.
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8 J. HUANG ET AL.

Table 3. Main spoilage microorganisms isolated from fresh food.

Fresh food Storage condition Strain References

Grape 25°C Brettanomyces bruxellensis, (Barata, Malfeito-Ferreira, and Loureiro 2012;

Acetobacter orleaniensis and Acetobacter syzygii Guzzon et al. 2018)
Kloeckera apiculate, Candida spp., Candida zemplinina, Issatchenkia
terrricola
Peach, apple, pear, 25°C Monilinia spp., Botrytis cinerea, (Zhang et al. 2010)
plum, and Penicillium expansum
nectarine
cherry 25°C Rhizopus stolonifera, (de Paiva et al. 2017)
Pernicious diaporthe,
Epicoccum nigrum,
Monilinia laxa,
Penicillium cyclopium
Grape, cherry tomato, 25°C Botrytis cinerea, (Li et al. 2013)
apple, pear Aspergillus japonicus,
Botrytis porri,
Fusarium redolens
Mulberry 25°C Botrytis cinerea (Liu et al. 2022)
Carrot 25°C Pseudomonas fluorescens, Pseudomonas marginalis, (Kahala, Blasco, and Joutsjoki 2012)
Pseudomonas veronii
Pseudomonas putida
Beef ÿ1~8°C Bacillus botulinum, Brochothrix, Leuconostoc, (Sade et al. 2017)
Galactococcus
Low-temperature vacuum Psychrophilic yeast (Kabisch et al. 2016)
packing
5°C Brochothrix thermosphacta, Pseudomonas spp, (Jay, Vilai, and Hughes 2003; Russo et al.
Enterobacteriaceae, Lactic acid bacteria 2006)
6 °C modified atmosphere Clostridium botulinum, Brucella, Leuconostoc, Lactococcus (Sade et al. 2017)
packaging
Lamb Vacuum packaging Botulinum, Yersinia, Clostridium (Kaur et al. 2017)
ÿ1~8 °C Pseudomonas, Hiwanella putrefying, Brucella thermophilus, (Mills, Donnison, and Brightwell 2014)
Enterobacteriaceae, Lactobacillus, Clostridium
pork 2 °C vacuum packaging 3 °C Rahnella aquatilis (Godziszewska et al. 2017)
rabbit meat Chillophilus, Pseudomonas (Nakyinsige et al. 2015),
(Rodriguez-Calleja et al. 2005)
ÿ1~8°C Pseudomonas, Brucella thermophilus, Lactobacillus, Yeast (Rodriguez-Calleja et al. 2004),
(Rodriguez-Calleja et al. 2005)
Sparus aurata 0~15°C Pseudomonas spp., (Parlapani et al. 2014)
Enterobacteriaceae,
Brochothrix thermosphacta
Trout salmon Psychrobacter, Acinetobacter, Moraxella, Chryseobacterium, Myroides (Gonzalez et al. 2000)
Odoratus, Flavobacterium, Empedobacter
codefish 0°C, 7°C, 15°C Photobacterium phosphoreum, Pseudomonas spp., (Olafsdottir et al. 2006)
Shewanella putrefaciens

Changes in the quality of aquatic products after death can New fresh food preservation processing
be broadly divided into the rigid, autolysis, and spoilage technologies
stages. Aquatic products stop breathing after death and are
in a rigid state when the freshness is good. During the Preservation processing technologies are based on fresh
autolysis stage, muscle protein decomposes under the action food quality characteristics and spoilage mechanism, using
physical,
of tissue proteases which play an essential role in the deterioration. chemical, or biological methods to control
Autolysis makes muscle tissue more softening and an metabolism, reduce water transpiration, and resist microbial
increase in substances such as peptides and amino acids invasion during the circulation in order to extend shelf life and
after protein decomposes (Fraser and Sumar 1998), creating decrease losses (Wang et al. 2018; Xu et al. 2022; Xu et al.
suitable nutritional conditions for bacterial colonization. 2021). They help maintain quality close to that of freshly
Although spoilage microorganisms do not dominate at this harvested products. Compared to traditional technologies,
stage, the original flavor of the seafood is susceptible to high-voltage electric field, magnetic field, electromagnetic
disappearing, and freshness is reduced. The microorganisms field, plasma, electrolytic water, nanotechnology, modified
produce various enzymes that lead to further decomposition atmosphere packaging, and composite bio-coated film
of aquatic muscle to create products with putrefactive preservation technologies are highly efficient, safe, and
characteristics. When these decomposition products reach nonde-structive. They are new technologies for fresh food
a certain amount, the stage of spoilage is entered. After preservation and processing in recent years with long-term
spoilage, aquatic products produce a wide range of unpleasant antimicrobial and antioxidant efficacy (Sun et al. 2019).
These technologies, used singly or in combination, facilitate long-distance transportation of
odors (Dalgaard et al. 2006). And lipid oxidation is also a
cause of deterioration of aquatic products, especially in those fresh food products, expanding the transportation radius and reaching remote areas.
with high lipid content, such as salmon and sardines. Table
4 shows the main spoilage micro-organisms isolated from fresh food.
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Critical Reviews in Food Science and Nutrition 9

Table 4. Cost effectiveness between different technologies.

Technologies Samples Equipment information Conditions Team Effects Relevant cost References

HVEF • Dorsal muscles (4×4 • Multiple points-to-plate • 30 kV • 15min • Less tissue • Equipment (Huang et al.
× 1 cm3 , electrode damages cost 2020)
10g) • Corona discharge • Lower • Power
electrode and thiobarbituric consumption
grounded plane acid-reactive • Sample
electrode (120mm × substances (TBARS) pretreatment cost
120mm aluminum • Higher water
plate) holding capacity
• Inhibition of
Geobacillus,
Acinetobacter and
Streptococcus
HVEF thawing Pork tenderloin • Inter-electrode • ÿ10 kV • Less myofibrillar protein • Equipment (Jia et al.
pieces (50× (50mm) isolate cost 2018)
50×10mm3, (MPI) denaturation • Power
45.3±2.5g) consumption
• Sample
pretreatment cost

HVPEF • Psalm: 3×3 × 1 cm3 • Alternating current • 2 kV/cm • 15min • Decreased the total viable • Equipment (Qi et al.
cascade transformer counts (TVC) cost 2022b)
(NDYDJC, Nanxing • Extended the shelf life • Power
Power Technology Co. consumption
LTD, Wuhan, China) • Sample
• Aluminum electrode pretreatment cost
(80 cm × 60 cm) with
pricks
•
Parallel plates
remained unchanged at
5.5 cm
Microwave • Each fish block was • 2,450MHz microwave oven • Internal • 2.2 and • Higher than 70 °C • Equipment (Ulusoy et al.
84 cm2 at medium power temperatures of 50 5.2min for completely cost 2019)
(360 W, 30 L and 70 °C whiting destroyed E. Coli • Power
• 1.5 and O157:H7,
capacity, with a 34 consumption
cm diameter rotary plate, 3.1min for Staphylococcus • Sample
Bosch, salmon aureus or Listeria pretreatment cost
Germany) monocytogenes
Microwave • Fresh carrots • 915MHz • 90°C • 3min • Shorten the • Equipment (Peng et al.
(12×12 × • 10min sterilization time cost 2017)
(6-8) mm) • Improved the • Power
product quality consumption
uniformity • Sample
pretreatment cost

RF • Pitaya fruit strips • 6 kW, 27.12MHz • 120mm gap • 10min • Acceptable heating • Equipment (Shen et al.
(6×1 × 1 cm3 ) • Pilot-scale free efficiency cost 2020)
400g running oscillator RF • Enzyme • Power
system (SJ-9A-27-JY, inactivation consumption
Hebei Fahrenheit • Total phenolic • Sample
High Frequency contents increased pretreatment cost
Equipment Co., Ltd.,
China)
RF • The kiwi puree particle • 10 kw, 27.12MHz • Electrode gap of • 210 s • Delayed growth of • Equipment (Lyu et al.
size (GJD-6A-22-JY, Hebei 105mm microbes cost 2018)
approximately Huashi Jiyuan • Better vitamin C, total • Power
1200µm Equipment Co., phenolic consumption
Shijiazhuang, China) compounds and • Sample
antioxidant pretreatment cost
capacity
• Better color
RF • Pacific sauries • 9 kW • Saury center • 19min • (Uemura
B. Subtilis spores • Equipment
• Coaxial outer increased to were decreased by 5 cost et al.
grounded cylindrical 130°C log • Power 2017)
electrode (diameter 30 consumption
cm, height 35 cm) and • Sample
an inner pretreatment cost
ungrounded
cylindrical electrode
(diameter 10 cm,
height 35 cm)

(Continued)
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10 J. HUANG ET AL.

Table 4. Continued.

Technologies Samples Equipment information • RF Conditions Team Effects Relevant cost References

RF • Carrots processor (Model SO6B, • 6 kW • At 20-, 30-, and • Reduced bacteria • Equipment cost (Xu et al.
Strayfield Co. • 27MHz 40-mm plate • Preserved the color, 2017)
Ltd., Berkshire, UK) texture and nutrition • Power
spacing for consumption
20min • Sample
• At 30mm plate pretreatment cost

spacing for
10, 20, and
30min
• 300 winter jelly • • Inhibited the (Guo et al.
X-ray High frequency and high- 0.3 kGy • Equipment cost
beans in pressure electron accelerator microbial growth 2022b)
each basket with x-ray conversion • Protected the pectin • Power
(575mm × tantalum target content and texture of consumption
390mm × winter jujube • Sample
105mm) (dd5MeV-30mA/1200, rated pretreatment cost
energy, 5MeV, power, • Slow winter
150 kW, beam intensity, jujube's quality loss
0.5–30mA, CGN Dasheng
accelerator
technology co., ltd., Jiangsu ,
China)

Cold • Mulberries • Single dielectric nine tube • Different • UV light for • Reduced the rot rate of • Equipment cost (Liu et al.
atmospheric discharge reactor strength (0, 2 60min mulberries 2022)
plasma (Nanjing Suman and 3 V) • Air-dried for • Inhibited the growth • Power
Plasma Technology 30min of B. consumption
Co., Ltd., China) • Different time Cinerea • Sample
(0, 0.5, 1, pretreatment cost
• Discharge width: 150mm 2 and
3min)
• Unilateral discharge gap:
3mm
Cold • Vegetables, • 30L chamber • SDBD: 51.7W • 20min • Reduced • Equipment cost (Han et al.
atmospheric fruits, 5 cm × 2 • Surface dielectric barrier and 71.5 W/cm3 microorganism 2020)
plasma cm pieces discharge as a plasma • Power
• 6ml of cocktail was source consumption
added to 100-g • SDBD component: 77mm • Sample
nuts × 50mm (W × D) pretreatment cost
• 2ml of cocktail was
added to 100-g • Gap between
electrodes of 3mm
•
powdered Filled with an Al 2O3
food dielectric
Cold • Beef • Two electrodes • At a discharge voltage • 10min • No impact on color, • Equipment cost (Perez-Andres
atmospheric • Pork separated by 3 cm of 80 kV cholesterol or lipid et al.
plasma • Lamb RMS content • Power 2020)
• Chicken breast consumption
• 100g • Sample
pretreatment cost

EOW • Spinach • Bacterial count of 106 100, or 120ppm TRC • Dipped for 10min 4.0–5.0 log10 CFU/mL • Equipment cost (Guentzel
CFU/mL reduction of et al.
• Leaf surface area of 4 cm2 pH 6.5–6.7 bacteria • Power 2008)
ORP 800–900mV consumption
• Ecaflos system • Sample
(model C101; pretreatment cost
Integrated
Environmental
Technologies, Little
River, SC) equipped
with a C 100
electrolytic cell
operating at 20 V, 50
A, and 79.5 L/h
EOW • Lettuce • Bacterial count of 106 100, or 120ppm TRC • Dipped for 10min Reduced bacterial • Equipment cost (Guentzel
CFU/mL counts of E. Coli by 0.24– et al.
• Leaf surface area of 4 cm2 pH 6.5–6.7 0.25 log10 CFU/mL • Power 2008)
ORP 800–900mV consumption
Reduced all other • Sample
organisms by pretreatment cost
2.43–3.81 log10
CFU/mL

(Continued)
Machine Translated by Google
Critical Reviews in Food Science and Nutrition 11

Table 4. Continued.
Technologies Samples Equipment information Conditions Team Effects Relevant cost References

EOW • Longans • EOW machine • AEW conditions (ACC • Soaked in an • Reduced fruit • Equipment cost (Li et al.
(HRW-1500, 80mg/L AEW disease index 2023)
Huo-Ren-Jing Chuang and pH 2.5) solution for • Decayed incidence • Power
Medical Equipment Co., 10min • Retained higher levels consumption
Ltd., Beijing, China) of ATP, ADP • Sample
• Maintained the cell pretreatment cost
membrane
structural and
functional integrity
• Kept higher
amounts of total
soluble solids
Nanotechnology Pleurotus eryngii (120±5g) • 1-MCP and nano- • 1-MCP (0.3µL/L) • 24h • Delayed the • Packaging (Xu et al.
packaging material + decrease of soluble material cost 2018)
(nano-Ag PE nano-packaging protein content • Sample
bag) (Sinopharm • Maintained soluble sugar pretreatment cost
Chemical Reagent and soluble solid
Co., Ltd., China) content
Nanotechnology • Carrots • ZnO nanoparticles • Plate spacing: 20mm • RF heating time: • Reduced bacteria • Packaging (Xu et al.
(Shanghai Yongfu 20min • Preserved the color, material cost 2017)
Nano Technology Co., Ltd.) • 10mL ZnO texture and nutrition • Sample
Combining 6 kW, 27MHz nanoparticle pretreatment cost
RF processor (Model suspension • Extended the shelf life to
SO6B, Strayfield solution (0.04g/ 60 days • Equipment cost
Co. Ltd., Berkshire, UK) kg)
• Power
consumption
Nanotechnology • Mushroom • Alginate/nano-Ag coating • Sodium alginate • Dipped into • Beneficial to the • Packaging (Jiang, Feng,
solution (1.5%, W/ the physicochemical material cost and Wang
• Alginate (Shanghai Kaiyang V) solution for and sensory • Sample 2013)
Bio technology • AgNO3 (0.1M), 2min quality pretreatment cost
Co., Ltd.) NaBH4 (0.01M) • Lower microbial
• AgNO3 and NaBH4 and PVP counts
(Shanghai Chemical (0.01M)
• Silver
Reagent Co., Ltd.)
concentration at
0.06mg/L
MAP • Broccoli • Argon-enriched • 90% Air and 10% • Wrapped • Maintained color chlorophyll, • Equipment cost (Loredana
modified atmosphere O2 phenols et al.
content and 2023)
antioxidant activity

• • Chitosan/bacterial • CS: 1000 kDa with (Zhou et al.

Composite Silver carp • Wrapped • Stable and effective • Packaging
bio-coated (30g) cellulose films material cost 2022)
film • Tea polyphenol deacetylation • Replaced
nanoliposomes ÿ78 % and polyethylene
250 kDa with packaging films
deacetylation
ÿ89 % (Jiangsu
Kangting
Biotechnology
Co., Ltd.)
w (Jiangsu,
China)
•
TP: compound,
purity ÿ98%
(Shanghai
Yuanye Bio
Technology Co.,
Ltd.) (Shanghai,
China) provided
• CS-TP-lip:
average particle
size about
300nm
Composite • Beef • Chitosan • Nanoparticles size: • Stabilized the • Packaging (Xavier et al.
bio-coated • Cinnamodendron deterioration material cost 2021)
film dinisii essential oil 70~110nm reactions
• Preserved the color
Machine Translated by Google
12 J. HUANG ET AL.

Sterilization technology and destroys genetic material in the cytoplasm (Albertos et al. 2017). As a
novel fish processing technique, HVEF was used to keep fish meat from
High-voltage electric field
spoiling and to increase its shelf life. The impact of HVEF on the microbial
With a wide range of industrial applications possibilities, high-voltage
community and qualitative traits of catfish fillets was examined.
electric field technology has low energy con-sumption, high heat transfer,
no radiation effect, and the ability to preserve the original nutritious content
Throughout the chilling process, the samples that had been exposed to
and sensory qualities of food to the greatest possible extent (Dalvi-Isfahan
HVEF sustained less tissue damage, had fewer reactive thiobarbituric acid
et al. 2017). High-voltage pulsed electric field (PEF) and high-voltage
compounds, and could hold onto more water. After 7days of storage, the
electrostatic field (HVEF) are two types of high-voltage electric fields
HVEF treatment decreased the amount of Flavobacterium and Geobacillus
commonly used in food sterilization, having received extensive attention
from researchers around the world.
while primarily inhibiting the growth of spoilage bacteria such Acinetobacter
and Streptococcus, according to the results of high-throughput sequencing
(Huang et al. 2020). HVEF can not only kill harmful microorganisms but
Short pulses of electricity between 100V/cm and 80 kV/
also maintain food quality and effectively inhibit bacteria during thawing
cm are used in the PEF sterilization technique to render germs in food
(Figure 8). It was found that HVEF may hinder the free radical-mediated
inactive. The phenomenon of cellular electro-poration is now thought to
oxidation of myogenic fibronectin during thawing, and HVEF thawing was
be the primary mechanism of PEF. By forming stomata in the cell membrane,
superior to air thawing when it was 10 kV (Jia et al. 2018). Combining
PEF kills cells by increasing membrane permeability and allows the
HVEF with other techniques for thawing frozen foods can have a syner-
invasion of surrounding media and leakage of cell contents, disrupting the
cell membrane structure (Zhang, Zhang, Ju, et al. 2022). A number of gistic effect and shows great potential. Shewanella putrefa-ciens was

studies on the impact of PEF on the preservation of fresh food have inoculated on the red snapper surface, 96.73% lethality of Shewanella

recently been carried out by researchers. Although PEF can induce cell putrefaciens was achieved by using the technique of ultrasound combined

membranes to electroporate, lead to protein hydrolysis and increase the with high voltage electrostatic field, and it also reduced the loss of fish

toughness and elasticity of meats and aquatic products, it also affects
causing fat oxidation and increasing saturated fatty acids in beef (Kantono
et al. 2019 ) and abalone (Luo et al. 2019). Additionally, the PEF treatment
produces some heat, which degrades the food's quality. PEF is more
suitable and effective for the sterilization of liquid food than solid food.
Furthermore, the negative effects of temperature during the treatment of
solid food by PEF need to be further investigated.
The high-voltage electrostatic field (Figure 7) is green and nonpolluting,
consumes less thermal energy, and is more effective than PEF for solid
food sterilization. Ozone is created by electrolyzing air with HVEF, which
renders biological enzymes inactive, makes cell membranes more
permeable,
fillets during the thawing process and stabilized myogenic fibrillar proteins
(Nian et al. 2022). The thawing effect of HVEF provides a good way to
reduce the loss of fresh food down-stream in the supply chain.
Although HVEF has shown excellent results in sterilizing and thawing
fresh food, some studies have shown that HVEF sterilization efficiency is
low. The sterilization time is up to several minutes or even hours, and
improvements on high voltage power supply and treatment chamber are
needed.
Growing on the surface of solid culture, Staphylococcus aureus was found
to be more susceptible to HVPEF than to HVEF, with a mortality rate of
more than 99.9% when the voltage was greater than 10 kV (Qi et al. 2021).
Using

Figure 7. The schematic diagram of the high-voltage electrostatic field treatment system (Ko et al. 2016).
Machine Translated by Google
Figure 8. The diagram of high-voltage electrostatic field thawing Apparatus (Mousakhani-Ganjeh, Hamdami, and Soltanizadeh 2016).
HVPEF can improve sterilization efficiency and significantly reduce the
treatment time. By preventing the growth of Staphylococcus aureus biofilm
through ROS-mediated oxidative stress, HVPEF has a potential bactericidal
impact. HVPEF can also inhibit biofilm formation by reducing the release of
critical components of extracellular polymeric substances and regulating
the genes expression related to biofilm formation (Qi et al. 2022a). Salmon
that has been treated with HVPEF has slower drip loss, lessening of
hardness loss and protein degradation while stored at low temperatures (Qi
et al. 2022b).
Magnetic fields
Magnetic fields can be classified into static magnetic fields (SMF) and
dynamic magnetic fields (DMF) depending on whether the magnetic field
intensity varies with time. The primary uses of magnetic fields in food
manufacturing are for crop growth promotion and food sterilization and
freezing (Yu et al. 2022). Charged particles in food are affected by the
magnetic fields and generate high-speed motion, which will break down the
food molecules and produce anions and cations (Jiang, Zhang, and
Mujumdar 2023).
These anions and cations will cross the cell membrane under the effect of
strong magnetic fields and interfere with pro-teins and RNA, living
components in microorganisms. They disrupt normal biochemical processes
and cell metabolism, and kill the bacteria. According to some experiments,
the combination of SMF (50–100mT, 1Hz) and PEF (20 kHz) can improve
chicken breast freezing and preservation by promoting the growth of more
homogeneous and smaller ice crystals in freezing (Mok et al. 2015).
However, the exact mechanism regarding magnetic field freezing is not
known yet and further research is needed.
Pulsed magnetic field is a new non-thermal physical technology that
does not change the fresh food physical and chemical properties, avoids
direct contact between food and electrodes, negatively affects microbial
growth through pulsed magnetic field intensity and the number of pulses,
Critical Reviews in Food Science and Nutrition 13
and has a strong penetration ability into food materials (Novickij et al.
2016). Additionally, the PMF sterilization device has a straightforward
design, which is simple to use, consumes little power, and sterilizes objects
well (Guo et al. 2022a). Proteomic analysis showed that PMF (2.5T and 25
pulses) disrupted the cell membrane of Listeria gray, thus affecting the
outer cell membrane, altering the stability of intracellular proteins and
metabolism-related proteins, and ultimately inducing cell death (Wu et al.
2017 ).
electromagnetic field
Microwave, which frequency is between 300MHz and 300GHz, as a non-
ionizing physical processing technology, is mainly used for drying food
products, inhibiting enzyme activity, killing harmful microorganisms and
other preservation processes, being used to replace or assist traditional
heat treatment technology (Mariÿ et al. 2018). Microwave sterilization mainly
consists of two mechanisms: dielectric sterilization and ionic sterilization.
Dielectric sterilization is a method in which microwaves raise the temperature
of microorganisms in food above the temperature of the surrounding liquid
and then kill them (Jiang, Zhang, and Mujumdar 2023). Ionic sterilization is
the heat generated by microwaves when they interact with polar cellular
compounds, reacting with molecules. Then the heat causes ionic conduction
and dipole rotation, which encourage the release of energy, causing rapid
heating and obstructing microorganisms' normal development, metabolism,
and reproduction (Huang, Zhang, and Bhandari 2019). Microwave heating
has low energy consumption, fast efficiency, and high penetration capacity
compared to traditional methods, which helps to narrow the surface and
internal temperature gap of food as soon as possible. It is employed to
inactivate food spoil-age germs and reduce the rate of food quality
degradation.
Ulusoy et al. (2019) found that microwave heating improves seafood quality
preservation and lowers the prevalence of infections including Escherichia
coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes.
However, the sterilization effect of microwaves depends on the processing
time,
Machine Translated by Google
14 J. HUANG ET AL.
Figure 9. The schematic of electrical field of (a) microwave oven and (b) between two parallel plates of radio frequency heating system (Guo, Mujumdar, and Zhang 2019).
product geometry, and microwave frequency, and current studies have not
fully explored the potential of microwaves in food (Jiang, Liu, et al. 2018).
Researchers have proposed ways of combining microwave technology with
other technologies. For example, combining microwaves with pasteur-
ization has better sterilization results. One study showed that using
915MHz microwave-assisted pasteurization for carrots greatly reduced the
sterilization time and improved the quality uniformity (Peng et al. 2017).
One of the main obstacles to the commercial adoption of microwave
sterilizing technology is the inability to produce a reasonable temperature
distribution. The dielectric properties of food vary depending on their
composition, and the food's shape, size, and density influence the
microwave effect. Additionally, extra consideration must be given to the
food's packaging to improve even heating and penetration (Viji et al. 2022).
Radiofrequency (Al-Ruwaih et al. 2019) is a non-ionized electromagnetic
energy that acts on food with a directional electromagnetic field generated
by two electrode plates, which has a longer wavelength and a more uniform
spatial distribution of the electromagnetic field compared to micro -waves
(Figure 9) (Huang et al. 2018). In the processing of fresh foods, RF has a
variety of uses, including heating, thawing, and drying, which results in the
microbial reduction and freshness preservation (Guo, Mujumdar, and Zhang
2019). There are two types of mechanism: thermal and non-thermal. To
destroy germs, the thermal process generates heat on the substrate. Non-
thermal methods mostly involve disruption of protein folding, harm to DNA,
and integrity of cell membranes (Huang, Zhang, and Bhandari 2019). Shen
et al. (2020) found that choosing the proper electrode plate spacing when
treating pitaya with RF heating partially inhibited peroxidase activity and
delayed the change of color and odor. It can also inhibit biochemical
reactions and microbial growth in pitaya for 3days after peeling and maintain
pitaya freshness. Lyu et al. (2018) found that RF treatment decreased the
quantity of aerobic bacteria, yeasts, and molds in kiwi fruits. The RF-treated
samples showed the inhibition of microbial growth over 7 wk of storage,
had considerably higher levels of vitamin C, total phenolic compounds, and
antioxidant capacity than the pasteurized sample, and kept their color
better. However, RF treatment resulted in uneven heating for fresh food
with high water
content. Therefore, RF can be used with hot air or hot water treatment to
improve thermal homogeneity. Uemura et al. (2017) treated saury using
27MHz 9 kW RF in combination with flowing water at 130 °C for 19min and
the effect on Bacillus subtilis reduction is well. In the future, computers can
be used to predict and correct the electromagnetic field to enhance the
spatial distribution of it to support the homogeneity of RF heating sterilization.
Food is exposed to ionizing radiation with an intensity of less than 10
kGy through the use of irradiation technology.
In order to achieve sterilization and extend shelf life, the irradiation energy
is transferred to the food, and photons hit randomly with atoms in microbial
molecules, damaging DNA and RNA strands (Tahergorabi, Matak, and
Jaczynski 2012). Radiation sources include ÿ-rays, X-rays, and electron
beams (Figure 10). X-rays are penetrating and widely used to irradiate food
packaged in boxes. Because the radiation is continuously released at a set
rate, ÿ-ray is the method of choice for irradiating food (Ravindran and
Jaiswal 2019).
Cardoso et al. (2019) evaluated the effects of ÿ-ray and elec-tron beam
radiation on the chemical and nutritional compo-sition of Agaricus Bisporus
and found that irradiation effectively maintained the chemical characteristics
of the samples throughout the assay interval. Additionally, it is thought that
irradiation is a good preservation method for prolonging the shelf life of
goat meat. High-throughput pro-teomics was utilized to track changes in
the proteome pro-file of goat meat following ÿ-ray irradiation. Despite the
fact that proteins involved in oxidation, cysteine, and methionine
metabolism cause radiation off-flavors, the irradiated flavors progressively
disappear with metabolic activities during storage (Jia et al. 2021). Guo et
al. (2022b) found that 0.3 kGy X-rays had an inhibitory effect on jujube
decay. The potential of X-rays in jujube preservation was shown by the
reduction of its softening, the delay of reddening for 5days, and the
preservation of the treated the integrity of jujube tissue.
Irradiation positively affects the qualities of different fresh foods and
significantly reduces microorganisms during storage. It is considered as a
promising and safe technology (Bisht et al. 2021). However, surveys have
shown that consumers have negative attitudes toward "irradiated food"
rather than "ionized food" even though the two labels represent the same
concept. Therefore, the development of
Machine Translated by Google
Figure 10. The Wavelengths and equipment of irradiation (Pi et al. 2022).
irradiation technology should also consider the issue of
consumer acceptance (Bearth and Siegrist 2019). Additionally,
the high investment costs, significant sensitivity of radiation dose
and operation time to product quality, and difficulties in controlling
operating parameters are all drawbacks of irradiation preservation
technology.
Plasma
Plasma is a promising non-thermal processing method
(Mollakhalili-Meybodi et al. 2021), inactivating microorgan-isms
and degrading pesticide residues on food and packaging
materials (Mandal, Singh, and Singh 2018) by ionizing chemically
active substances released from the gas, including excited or
non-excited state molecules, charged particles, and reactive
oxygen species (ROS) (Han, Cheng, and Sun 2019).
Plasma can be divided into high-temperature plasma (10000K)
and low-temperature plasma (300–1000K), and low-temperature
plasma is divided into hot plasma and cold plasma. High-
temperature plasmas are in thermodynamic equilibrium, in which
the gas is nearly ionized and the electron temperature is
approximately equal to the ion temperature. They are commonly
used in aerospace (Francioso et al. 2016) and welding in the
metal industry (Murphy et al.
2009). The gas is partially ionized in a low-temperature plasma
and the electron temperature is substantially higher than the ion
temperature. Hot plasmas are in partial thermal equilibrium and
have greater temperatures. Cold plasma temperatures are close
to 25 °C and in non-thermodynamic equilibrium (Scholtz et al.
2015), can significantly change the species of microbial
communities and is excellent for a variety of packaging materials
without causing any residues (Muranyi, Wunderlich, and
Langowski 2010), meeting the sterilization requirements of the
food industry and showing unique advantages (Tolouie et al.
2018).
Enzymes that cause unpleasant reactions, such as peroxi-
dases and polyphenol oxidases, can be rendered inactive by
cold plasma (Chutia et al. 2019). It can inactivate Staphylococcus
aureus, Aspergillus brasiliensis, Escherichia coli, Listeria mono-
cytogenes, yeast, and endospores of Bacillus subtilis (Chen,
Cheng, and Sun 2020). Using cold plasma treated mulberries
that were infiltrated by Botrytis cinerea can successfully limit of
Botrytis cinerea and has no adverse effects on mulberries (Yinxin
et al. 2022). Han et al. (2020) found that using low-temperature
atmospheric plasma treated fresh food infected by three
pathogenic bacteria (Escherichia coli, Salmonella typhimurium,
and Lactobacillus monocytogenes) for
Critical Reviews in Food Science and Nutrition 15
20min had significantly reduced the pathogenic microorgan-
isms and revealed that the surface roughness of samples was a
factor influencing the antimicrobial effect of cold plasma. In
addition, meats (beef, pork, lamb, and chicken) were treated with
plasma, and it had little effect on cholesterol or lipid content, with
little change in the color of meat samples (Perez-Andres et al.
2020). However, it is crucial to consider how low-temperature
plasma could interact with food ingredients and how it might
impact food quality. Meats and aquatic products are rich in
protein. The types of gases and their circumstances, such as
pressure and exposure time, should also be considered when
choosing plasma treatment.
Electrolytic water
Electrolytic water is an aqueous solution with special physico-chemical
properties which changes in pH value, oxidation reduction potential (ORP),
available chlorine concentration (ACC), and other indicators (Figure 11),
produced by electrolysis of dilute sodium chloride solution in a special
device using low-voltage direct current (Hao et al. 2015). It is a new
antimicrobial agent (Huang et al. 2008) as it has bactericidal activity for
various fresh foods and can be converted to normal water after sterilization
(Sun et al. 2022). Electrolytic water has several advantages over
conventional sterilization techniques, including low cost, safety without
residue, and no harm to the nutritional value and quality of fruits and
vegetables (Rahman, Khan, and Oh 2016). Depending on the pH, EOW
can be classified as acidic electrolyzed water (AEW), slightly acidic
electrolyzed water (SAEW), and alkaline electrolyzed water (AlEW). AEW
is produced on the anode side and used in food processing equipment
disinfection, and for sterilization and preservation of fresh food.
During the sterilization, the pH of AEW alters the permeability of
microbial cell membranes, followed by the entry of HClO into the
cell interior, causing the destruction of enzymes to death. In
addition, the high ORP characteristic of AEW alters the electron
flow in microbial cells, causing cell membrane rupture and death
of the enzymes inside (Gil et al. 2015). Researchers that studied
AEW extended the shelf life and delayed the softening of two
blueberry varieties (Brightwell and Camellia) by inactivating
different-ferent cell wall degrading enzymes (polygalacturonase,
cellulase, and ÿ-galactosidase) and cell wall components (Chen et al. 2017 ).
AEW can also preserve the integrity of cell membrane structure
by regulating reactive oxygen species inside fruits and vegetables,
thereby achieving freshness. Researchers investigated the
effects of AEW on blueberry storage performance and reactive
oxygen species metabolism. AEW-treated blueberry had lower decay
Machine Translated by Google
16 J. HUANG ET AL.
Figure 11. The schematic diagram of the water electrolysis principle (Huang et al. 2008).
rates, higher anthocyanin, total phenolic, and antioxidant activity,
compared to the control (Chen et al. 2019). SAEW is also used to
sterilize fresh food because it has a more significant disinfectant
impact and doesn't corrode processing equipment or irritate
hands. Guentzel et al. (2008) showed that SAEW (pH 6.5, ORP
800 to 900mV) treated Escherichiacoli, Salmonellatyphimurium,
Staphylococcusaureus, Listeriamonocytogenes and Enterococcus
fae-calis at 25°C for 10min, with 100% inactivation of the five
microorganisms. AlEW is produced on the cathode side and has
high pH and low ORP. AlEW can be used as a pre-wash to
remove pesticide residues from fresh food and as a domestic
water to promote crop growth due to its lack of bactericidal activity
(Sun et al. 2022). In addition to its bactericidal effect, electrolyzed
water is also beneficial in maintaining the nutrition of fresh food
and has a regulatory effect on fruit energy metabolism and
quality. After treating with AEW, longan showed a significant
reduction in fruit disease and decay, maintained high color (L*, a*
and b*), and extended shelf life (Li et al. 2023).
Electrolytic water also has some limitations. Although meat
products sprayed with electrolytic water have lower chlorate
residues than those sprayed with bisulfate and have a high
potential to be an alternative to bisulfate (Wang et al. 2019), food
products need to be submerged in an electrolytic water suspension
to have a better bactericidal effect. And electrolytic water devices
are not yet commercially available due to the potential corrosion
issues associated with acidic electrolytic water. In addition,
temperature and light can decompose hypochlorite and affect the
sterilization and preservation effects of electrolytic water.
Therefore, the stability, corrosion resistance and residual chlorate
issue of hypochlorite under various storage conditions need to be
further determined.
Freshness preservation technology
Nanotechnology
Ultrafine particulate materials that have at least one dimension
in three dimensions in the nanoscale range or are
composed of substances in that scale range as the fundamental
structural unit are commonly referred to as nano-materials
(Peters et al. 2016). Due to their special physical properties,
nanomaterials possess some physicochemical properties that
distinguish them from conventional-sized materials. For example,
nanomaterials have a large surface volume, good thermal
properties and water retention (Cheng et al. 2016), good broad-
spectrum antibacterial properties, and efficient barrier properties
(Sanchez-Garcia, Lopez-Rubio, and Lagaron 2010), which allow
them to address the draw-backs of conventional preservation
technologies and effectively extend the shelf life of fresh food
(Khan et al. 2012).
Nanotechnology is an emerging area of research (Ma et al. 2017)
which is widely used. Currently, the use of nanomaterials in fresh
food is mainly focused on nano-antibacterial agents, such as nano-
edible coatings (Wu et al. 2021), including nanosilver (Zhang et
al. 2023), nano-zinc oxide (Yu et al. 2015), nano-carbon quantum
dots (Fan et al. 2020), and nano-essential oils (Zhang, Zhang, Ju,
et al. 2022).
Metal ion nanobacterial particles are the addition of metal ions with
antimicrobial properties to various natural or synthetic nanocarriers. At low
concentrations, silver nanoparticles are spectrally antimicrobial and safe
(Qamer et al. 2021). During application to fresh food preservation, metallic
silver ions gradually dissolve in bacteria and inhibit the growth of biofilms.
Additionally, it has the ability to infiltrate bacterial cells where it can interact
with DNA or enzymes to impair physiological processes and stop micro-bial
reproduction (Barani et al. 2011). Combining nano-materials with other
preservation technologies can synergistically extend the shelf life of fresh
food (Xu et al. 2017). Agaricus blazei was treated with 1-Methylcyclopropene
(1-MCP) and nanosilver packing, which greatly decreased the respiration
rate of the plant, postponed the loss of soluble protein, and kept soluble
sugar and soluble solids constant. And compared to 1-MCP or nanosilver
packaging, the combination of 1-MCP and nanosilver packaging was
superior (Xu et al.
Machine Translated by Google
2018). Researchers treated carrots with ZnO nanoparticles, RF
heating, and ZnO nanoparticles together with RF and found that
ZnO nanoparticles combined with RF had the best sterilization
effect and prolonged the shelf life of carrot products up to 60days
(Xu et al. 2017). Nanoemulsion coat-ing can reduce water
migration, oxidation reactions, and inhibition of pathogenic
microbial reproduction. The coating mechanism on fruits is similar
to the modified atmosphere packaging, which creates a physical
barrier that alters the gas exchange between the fruit's interior
and the environment, raising the concentration of CO2 and
lowering the O2
levels, thus reducing the respiration, storing energy, and slowing
growth (Md Nor and Ding 2020). And, nanoemulsion-based
coatings have proven to be effective carriers of several active
substances, such as antimicrobial agents, fragrances (de Oliveira
Filho et al. 2021). Jiang, Feng, and Wang (2013) found a reduction with the physiological and metabolic properties of fresh food (Qu
of microorganisms such as Pseudomonas, yeasts, and molds in
mushrooms treated with alginate nanosilver coating after 16 days
of storage.
Mohammadi, Hashemi, and Hosseini (2016) found that the decay
rate of cucumbers treated with chitosan nanoparticles was 12%,
zataria multiflora essential oil coated cucumbers were 2% and
uncoated cucumbers were 97.7% after 15 days of storage and
the antioxidant activity of the coated treated cucumbers was
enhanced. Nanomaterials, such as nano-titanium, can also extend
the shelf life of fruits and vegetables by accelerating the oxidative
decomposition of ethylene and other gases produced (Liu, Zhang,
and Bhandari 2020).
Nanotechnology is full of potential because of its unique
physicochemical properties. In addition to nanobacterial inhibitors,
nanomaterial intelligent detection technology is also gaining the
attention of researchers. Although nano-bacteria inhibitors have
better antibacterial effects, the potential toxicological hazards
cannot be ignored because their research is still at infant stage,
and further studies are needed (Liu, Zhang, and Bhandari 2020).
The production process of nanomaterials is complex, so the
economic benefits should be considered for large-scale
applications.
Modified atmosphere packaging (MAP) technology
Modified atmosphere packaging (MAP) technology is to replace
the air around the packaged food with a mixture of gases different to inhibit microorganisms, composite biological freshness film
from atmospheric composition or concentration. It selects the
appropriate packaging materials and cold chain temperature to
inhibit or slow down microbial growth and oxidative deterioration
of nutrients. The gas composition of MAP is usually O2, CO2
and N2, and the mechanism of different gases on microorganisms
is different (Hauschild, Vogel, and Hilgarth 2021). CO2 has a
strong inhibitory effect on most aerobic bacteria and molds, which
can reduce their growth rate in the logarithmic growth period. O2
can inhibit the growth of anaerobic bacteria while promoting the
growth of aerobic bacteria. N2 is an inert gas that fills the gas mix-
ture and plays a balancing buffering role to prevent the bag from
being crushed.
Packaging technology and the fresh food shelf life are
fundamental to extending the global distribution chain. As a
Critical Reviews in Food Science and Nutrition 17
result, MAP technology for fresh food is evolving and has become
commercially viable (Wilson et al. 2019). It can reduce fruit and
vegetable respiration, delay the ripening and discoloration of high-
protein food, prevent off-flavors, and inhibit the formation of
harmful microorganisms (Zhang et al. 2015), allowing the fresh
food supply chain to be effectively extended. In contrast to O2,
CO2, and N2 as modified ambient gases in fresh food, inert gases
are currently widely used as atmospheres in fresh food packaging.
The effect of argon-modified packaging (Ar-MAP) on broccoli
leaves was investigated that packaging containing 90% argon
had a positive impact on maintaining broccoli color, chlorophyll,
phe-nolic content and antioxidant activity (Loredana et al. 2023 ) .
The film permeability in MAP is limited, but it is improved by
microporous film, which may adapt its permeability in accordance
et al. 2022). Fresh food will undergo com-plex gas and microbial
environment during transportation, especially aquatic products,
which are sensitive to the environment (Gokoglu 2020). Another
rising trend in gas packaging is the use of smart packaging
technologies to track the ripeness, respiration, and spoilage of
fresh food (Wilson et al. 2019).
Composite bio-coating technology
Effective packaging technology can reduce the number of additives
added by food companies, and save business costs and
competitive advantage. Some researchers have found that adding
antioxidants or antimicrobials directly to food does not eliminate
harmful microorganisms on the surface or interior of the food
(Lopez-de-Dicastillo et al. 2010).
Adding antioxidant substances to the surface of fresh red meat or
fish, once the active compounds are consumed, the protective
effect will stop, and the food quality degrades faster (Mastromatteo
et al. 2010). In recent years, biological preservation technology
has become a hotspot because of its safety, efficiency, and
nontoxicity and more attention has been paid to advanced
biological composite material (Yadav et al. 2020). The composite
biological freshness coating film is a method that uses two or
more biological freshness agents or synergistic effects of biological
freshness agents with other sources of freshness preservation.
Compared with the limitations of single biological freshness film
enhances the bacterial inhibition effect of biofilm, and it can
reduce the risk of excessive dosage of single preservative, which
is safer and more efficient. The sources of composite biofilms are
mainly animals, plants, microorganisms, and drugs.
A summary of the literature in the field of antioxidant and
antimicrobial food packaging film materials in the last five years
are mainly based on chitosan. Chitosan is obtained from shrimp,
crab, and insect shells. It exerts antimicrobial activity by disturbing
the negative charge of microorganisms through its polycationic
structure, which helps to preserve food quality and delay lipid
oxidation (Hu and Ganzle 2019).
As a new food preservation material, chitosan has gradually
gained popularity in research because of its nontoxicity and
biodegradability (Liu, Li, et al. 2022). It has good film-forming
Machine Translated by Google
18 J. HUANG ET AL.
and antibacterial effects, making it a popular choice for food antimicrobial
preservation and a crucial ingredient in the creation of both edible and non-
edible functional food pack-aging films (Nigam et al. 2016). Chitosan-
encapsulated nano-oliposomes loaded with tea polyphenols as active
agents for food preservation were used to preserve fish fillets with extended
shelf life, degradability and sustainability (Zhou et al. 2022). Combining
chitosan with proanthocyanidins to prepare antioxidant and antimicrobial
food packaging films showed bacterial inhibition against foodborne
pathogens including Escherichia coli, Salmonella, Staphylococcus aureus
and Listeria monocytogenes (Bi 2019).
et al.
Nanoparticle-functionalized chitosan films had antioxidant and antibacterial
activities, effectively preserving beef and delaying its oxidation (Xavier et
al. 2021). Liu et al. (2021) obtained that zinc oxide nanoparticles and
bamboo leaf anti-oxidants added to chitosan films had synergistic
antibacterial effects against Escherichia coli and Staphylococcus aureus.
Biological preservatives of animal origin are characterized by stable activity,
strong antibacterial and antiseptic ability, and a wide antibacterial spectrum.
Furthermore, the antioxidant and antibacterial characteristics of bio-coated
films made of propolis and lactic acid bacteria are gradually being studied.
Herbs, plant essential oils and alkaloids that are part of plant-derived
film matrices have the advantage of being highly active, safe, and nontoxic.
Essential oils are concentrated liquid mixtures of volatile compounds that
can be used as natural, environmentally friendly, renewable additives (Ju
et al. 2022). György et al. (2020) determined the antibacterial activity of
10 essential oils against pathogenic microorganisms isolated from the
surface of various fresh vegetables and found that oregano essential oil
showed the most significant antibacterial effect against Pseudomonas
hibiscicolawas, and thyme and peppermint essential oils also showed high
antibacterial activity. Ribes, Fuentes, and Barat (2019) found that oregano
essential oil nanoemulsion and clove essential oil nanoemulsion have
significant antibacterial effect against Candida Albicans.
Although there has been significant progress in the field of composite
bio-coated film research, the composition, mechanical strength, moisture
retention, and gas adsorption properties of bio-coated films remain an issue
that requires further investigation.
Conclusions and future trends
Fresh foods are resistant to storage in the supply chain as they are prone
to spoilage due to microbial contamination, lipid oxidation, resulting in
significant food losses which is highly undesirable from the viewpoint of
food safety. With the demand for fresh food moving toward healthier and
greener, intelligent and energy-efficient preservation technol-ogies can help
maintain quality close to freshly harvested agricultural products, minimize
nutrient loss, extend shelf life, and enhance the resilience of fresh food.
This review summarizes the current research hotspots of preservation
technologies and discusses the advantages and applications of selected
new technologies such as high-voltage electricity
field, magnetic field, electromagnetic field, plasma, electro-lytic water,
nanotechnology, modified atmosphere packaging, and composite bio-
coated film preservation technologies on fresh food. Although these
technologies have good sterilization effects which are crucial for fresh
foods in supply chain, cost effectiveness is also very important but often
ignored slowing industrial adoption (Table 4). And these technologies are
still in initial stage of development and further researches are needed to
understand the basic mechanisms for wider applications.
Numerous experimental studies have proven that combining high-
voltage electric field, magnetic field, and electro-magnetic field technologies
with other preservation technologies can enhance the overall preservation
effect.
Although plasma and electrolytic water technologies have good potential,
gas pressure of plasma and the additional impact of submersion sterilization
of electrolytic water on fresh food compounds should also be considered.
Nanotechnology, modified atmosphere packaging, and com-posite
biological coating have obvious preservation effects.
Efficient physical fields, silicon, and other synergistic tech-nologies will be
the future development direction of packaging technology.
In addition to using freshness preservation processing technology to
extend the shelf life of postharvest fresh food, the value of agricultural
products can also be maximized by improving their circulation. These
include postharvest pre-treatment, transportation preservation, sales
preservation, and after-sales preservation. Postharvest pretreatment
includes washing and disinfection, packaging, and pre-cooling.
Transportation preservation includes pre-loading disinfection, transportation
temperature control, and efficient transportation.
Acknowledgments
We acknowledge financial supports from the National Key R&D Program of
China (No.2022YFD2100601), Jiangsu Province Key Laboratory Project of
Advanced Food Manufacturing Equipment and Technology (No. FMZ202003),
National First-Class Discipline Program of Food Science and Technology
(No. JUFSTR20180205), all of which enabled us to carry out this study.
Disclosure statement
No potential conflict of interest was reported by the authors.
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