FOOD PRESERVATION

Food Preservation
Food preservation refers to the techniques and processes used to:

1. Extend the shelf life of food

2. Prevent spoilage and maintaining its quality
3. Enhance flavor
4. Imorove nutritional value over an extended period.
 Methods
Fermentation
Canning and Pasteurization
Controlled atmosphere storage
 Fermentation

Fermentation is the process of converting carbohydrates into:

1. Alcohol with CO2
2. Acid (lactic acid or acetic acid)
• Microorganisms like yeast or bacteria are used in fermentation
• It helps to preserve food and changes its taste, texture and flavor
 Types of fermentation
• Alcoholic fermentation converts sugars into alcohol and carbon dioxide.
Commonly used in the production of beer, wine, and other alcoholic
beverages.

• Lactic Acid Fermentation Converts sugars into lactic acid. This process
is utilized in the production of yogurt, sauerkraut, and some types of
cheese.
 Canning and Pasteurization

• Canning is a method of food preservation in which food is processed and sealed in

an airtight container.
Process
Selection of fruits/vegetablesGradingwashingCooling blanching
Cutting PeelingFilling and syrupingExhaustingStoragecoolingProcessing sealing
• Pasteurization helps to extend the shelf life of perishable foods by killing or inactivating
microorganisms by heating the food to a specific temperature.
 Types of Canning
Water bath canning
• Suitable for high-acid foods like fruits, jams, jellies, pickles, and acidic tomatoes.
Pressure canning
• Suitable for low-acid foods such as vegetables, meats, poultry, fish, and soups.
Steam Canning
• A newer method combining aspects of water bath and pressure canning.
•
 Controlled atmosphere storage
• Controlled Atmosphere (CA) storage is a method used in food
preservation that involves modifying and controlling the atmosphere
around stored food items.
• CA storage slows down the natural aging processes of fruits and
vegetables, extending their shelf life.
• The controlled environment helps maintain the quality, flavor, and
nutritional content of stored foods.
 Methods of CA Storage
• Reduced Oxygen Levels: This helps to inhibit the natural aging processes
and delays the onset of decay.
• Carbon Dioxide Control: Increasing carbon dioxide concentrations helps
to suppress the growth of microorganisms.
• Temperature Optimization: Cold temperatures slow down enzymatic
and microbial activities.
• Optimal Humidity Levels: Maintaining the right humidity helps prevent
dehydration or excessive moisture in stored produce.
 Probiotics
Probiotics refer to live microorganisms, primarily bacteria and yeast, that confer health
benefits when consumed in adequate amounts. These microorganisms, often referred to as
“good” or “friendly” bacteria, contribute to the balance of the gut microbiota, promoting
digestive health.

• They are able to survive the passage through the digestive system
• They are able to utilize the nutrients and substrates in a normal diet
• They are non-pathogenic and non-toxic
• They are capable of exerting a beneficial effect on the host
 Functional Foods

Functional foods are items that provide health benefits beyond basic nutrition. They often
contain bioactive compounds with positive effects on health.
Examples
There are the following examples of functional food
• Fortified Foods: these are regular foods that have been enhanced with additional nutrients
• Omega-3 Fatty Acids: found in fatty fish, flaxseeds, and walnuts
• Antioxidant-Rich Foods: fruits, vegetables, and certain teas
• Functional Beverages: drinks enriched with vitamins, minerals, or other bioactive
compounds