Review Article on; Traditional and Modern Techniques For Food Preservation

Abstract

Food preservation refers to keeping foods with the desired features or nature for as long as feasible after being prepared. Proper preservation is important to store the foodstuffs for a longer period without spoilage. However, the preservative must not be toxic to humans. Different techniques are used widely, including traditional and modern methods, to eliminate microbial contamination and avoid the rancidity of fat. Food preservation has been practised for centuries, with salting generally recognized as the earliest form of preservation. Foods preserved using a combination of procedures remain stable and safe even when not refrigerated. They have high sensory and nutritional characteristics due to the mild processes used. Care must also be taken to preserve foodstuffs' nutritional value, texture, and flavour. Food can spoil due to environmental, enzymatic, or microbiological processes. In this mini-review, traditional techniques for preservation such as salting, freezing, sugaring, smoking, and many more, as well as modern techniques such as pasteurization, pulse electric, dehydration, antimicrobial agents, irradiation, high-pressure technology, and hurdle technology, and many more are used to preserve food items.