Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits. It examines non-thermal technologies such as cold plasma, pulsed light technology, high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet (UV) radiation, which effectively inactivate microbes while preserving nutritional and sensory qualities. Natural preservatives, including plant extracts, microbial agents, and enzymes, are highlighted as eco-friendly alternatives to synthetic chemicals, supporting clean label initiatives. Advanced packaging solutions, such as biodegradable materials, intelligent packaging systems, and modified atmosphere packaging (MAP), are assessed for their role in reducing plastic waste, maintaining product quality, and extending shelf life. The review uses life cycle analyses to evaluate these techniques’ environmental impact, considering factors like energy consumption, greenhouse gas emissions, water use, and waste reduction. It also explores the potential of emerging technologies, such as plasma-activated water (PAW) and nanotechnology, to further enhance sustainability. By identifying research gaps and discussing industry challenges, the review calls for innovation and the broader adoption of these practices to promote food security, improve public health, and foster a more sustainable and resilient food system

Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande. For drying, equipment with high air velocity and precise temperature control was used, operating at 120, 140, 160, and 180 °C, with an air velocity of 3 m s⁻¹. Based on the drying kinetics parameters, the activation energy for each mathematical model was determined, which indicates the energy required to break the bonds that maintain water in the product. The thermodynamic properties of the process were also determined, which are essential to help understand the drying behavior of the fruit, optimize energy efficiency and the quality of the final product. The Fick model, using six terms in the series and considering the cylindrical shape of the almond, along with the other models analyzed, showed a good fit for the experimental data, as evidenced by the R² values obtained. For the Fick model, the R² values varied between 0.9675 and 0.9738, for the Page model, between 0.9809 and 0.9954, for the Cavalcanti Mata model, between 0.9921 and 0.9973 and for the Henderson and Pabis model, between 0.9906 and 0.9976, for the temperatures studied.

The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as H, at different dosages on the pH, titratable acidity (%), fungal inhibition, and textural parameters of yogurt during 28 days of storage at 7 ± 1 °C. The study compared these biopreservatives with yogurt containing only the chemical preservative potassium sorbate at the maximum allowed concentration (C1) and yogurt without any chemical preservatives (C2), with the goal of identifying alternatives to reduce or replace potassium sorbate. Yogurts were formulated with biopreservatives at concentrations of 0.1% and 0.2% (v/v) and with potassium sorbate at 0.015% and 0.03%. The results indicated that yogurts containing biopreservatives had significantly lower pH and higher titratable acidity (%) than C2 (p < 0.05). Syneresis significantly decreased over the 28-day storage period at 7 ± 1 °C (p < 0.05). Additionally, yogurts with bioprotective cultures exhibited significantly lower textural parameters (p < 0.05) compared to C1 and C2. This study underscores the potential of biopreservatives as viable replacements for potassium sorbate, with these formulations being comparable to C1 in inhibiting molds and yeasts, particularly when L. rhamnosus was used at 0.2% v/v. This finding is promising for future pilot and industrial-scale applications.

Este estudo examina o impacto dos bioconservantes comerciais F (Lactobacillus rhamnosus) e H (Lactobacillus rhamnosus e Propionibacterium freudenreichii subsp. shermanii) nos atributos do iogurte (acidez titulável, textura e inibição fúngica) durante 28 dias a 7±1°C. A investigação visa explorar esses bioconservantes como potenciais substitutos do sorbato de potássio na preservação do iogurte. Foi realizada uma análise comparativa para investigar a eficácia do bioconservante, durante a fermentação. O método potenciométrico foi usado para a determinação dos níveis de acidez titulável. A textura instrumental dos iogurtes foi determinada usando o TA.XT Plus. Com dosagem de 0,2% v/v, os bioconservantes foram submetidos a um teste de desafio nos iogurtes intencionalmente contaminados com 1,2 x 101 UFC/g de fungos e leveduras. Controle-1 (iogurte com 0,03% de sorbato de potássio) e Controle-2 (iogurte desprovido de agente antifúngico) foram utilizados para comparação. O Controle-2 apresentou menor acidez titulável em comparação aos iogurtes contendo bioconservantes (p < 0,05). Os parâmetros de textura (firmeza, consistência, coesividade e índice de viscosidade) em iogurtes com bioconservantes H e F foram menores (p < 0,05) do que aqueles do Controle-2. Eles não apresentaram diferença significativa (p > 0,05) para o Controle-1 após 28 dias de armazenamento. Ao final da análise, o iogurte contendo bioconservante H demonstrou inibição fúngica completa.