Conventional Strategies and Emerging Technologies for Food Preservation

Abstract

Food preservation is the science and technology of controlling changes in food quality through physical, chemical, biological or a combination of measures based on the characteristics of various foods, reducing the quantity loss of food and maximising the maintenance of the inherent quality of food. There are various types of food, each with distinct characteristics, and preservation methods cannot be standardised different types of food, with different characteristics, and preservation measures and methods are not identical. For example, fresh fruit and vegetables and eggs are classified as perishable foods with a high water content (approximately 80% for fruit, 90% for vegetables and 70% for eggs) (Gao et al. 2024; Wang et al. 2024). During storage, the quality of these foods is primaril