Changing consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.

Ultrasound technology is an emerging food processing technology that helps food processing/preservation shifting away from conventional thermal technologies due to their detrimental effects on food quality, composition, and sensory attributes. This review highlights the applications of ultrasound technology in food processing, and its prospects for eliminating microbial spores, important agents of food spoilage and foodborne intoxication/infection. Ultrasound (sound waves between 20–100 kHz and 2–10 MHz), when applied to foods, inhibits the proliferation of micro-organisms, extends shelf-life, and sustain food quality/sensory attributes. The generated sound waves induce intermolecular forces within the food medium and microbial cells, leading to cell wall rupture and cell lysis, and consequently inactivation. It has found application in the processing of various food items, including beef muscles, juices, oils, etc. The mode of microbial or bacterial spores’ inactivation includes cell wall and membrane disruption, inhibiting enzymatic activities and damaging DNA materials. As a tool for eliminating spores in foods, the technology is commonly used in combination with other treatments such as high temperature (thermosonication), high pressure (manosonication), and UV radiations. These combinations have been shown to improve foods’ physicochemical attributes while increasing spore permeability and sensitivity to other treatments, although through unclear mechanisms.

In this article, we have reported an environmentally benign and cost-effective method for the synthesis of monodispersed silver nanoparticles (AgNPs), based on Centella asiatica phenolic extracts (CAPE). The presence of phenolics was confirmed by ultra high-performance liquid chromatography coupled with electrospray ionization quadrupole time of flight mass spectrometry (UHPLC-ESI-qTOF-MS). Colloidal AgNPs synthesized under different concentrations of silver nitrate were monitored with a UV-vis spectrophotometer. Maximum absorption spectra intensity was found to range between 430–440 nm, during a synthesis time of 90 minutes at room temperature. The as-synthesized CAPE-AgNPs, was subjected to various instrumental characterizations such as, transmission electron microscopy (TEM), X-ray powder diffraction (XRD), energy dispersive X-ray spectroscopy (EDS), Fourier transform infrared (FTIR) spectroscopy, dynamic light scattering (DLS) and zeta potential. At the optimized synthesis conditions, spherical and monodispersed CAPE-AgNPs were obtained, with an absorption maximum at 430 nm. The crystalline CAPE-AgNPs had a face-centered-cubic (fcc) crystallographic structure, possessing average sizes estimated from TEM, to be between 20–25 nm diameter, a hydrodynamic diameter from DLS of about 90 nm and a zeta potential value of −28.7 mV. FTIR results validated the presence of phenolics on the surfaces of CAPE-AgNPs. The anti-microbial capacity of CAPE-AgNPs was further demonstrated on different pathogenic bacterial strains with satisfactory performances. As a result of the high surface area to volume ratio of CAPE-AgNPs, it was investigated as a catalyst towards the reduction of prominent environmental pollutants, 4 nitrophenol (4 NP), Congo red (CR) and methylene blue (MB). Pseudo first order kinetics were obtained with rate constants of 3.9 × 10⁻³ s⁻¹ for 4 NP, 54.7 × 10⁻³ min⁻¹ for MB and 5.6 × 10⁻³ s⁻¹ for CR. The catalytic performance and antimicrobial activities of CAPE-AgNPs suggest its potential application in wastewater treatment and control of pathogenic microbes.

Ensuring the safety of food products is critical to food production and processing. In food processing and production, several standard guidelines are implemented to achieve acceptable food quality and safety. This notwithstanding, due to human limitations, processed foods are often contaminated either with microorganisms, microbial byproducts, or chemical agents, resulting in the compromise of product quality with far-reaching consequences including foodborne diseases, food intoxication, and food recall. Transitioning from manual food processing to automation-aided food processing (smart food processing) which is guided by artificial intelligence will guarantee the safety and quality of food. However, this will require huge investments in terms of resources, technologies, and expertise. This study reviews the potential of artificial intelligence in food processing. In addition, it presents the technologies and methods with potential applications in implementing automated technology-aided processing. A conceptual design for an automated food processing line comprised of various operational layers and processes targeted at enhancing the microbial safety and quality assurance of liquid foods such as milk and beverages is elaborated.

Crude ethanolic extract of Eucalyptus camaldulensis was encapsulated with sodium alginate–sodium carboxymethyl cellulose (CMC) using freeze-drying techniques. The microcapsules were characterized for particle size, morphology, physicochemical parameters, and micromeritics properties. Antioxidant and antimicrobial activities of the microcapsules were also demonstrated. Results revealed an irregular-shaped microparticles with a mean diameter ranging from 6.7 to 26.6 µm. Zeta potential and polydispersity index ranged from −17.01 to 2.23 mV and 0.34 to 0.49, respectively. Percentage yield ranged between 70.4 and 81.5 per cent whereas encapsulation efficiency ranged between 74.2 ± 0.011 and 82.43 ± 0.77 per cent. Swelling index and solubility varied inversely with extract concentration, with a range of 54.4%–84.0% and 18.8%–22.2%, respectively. Antioxidant activities varied directly with the concentration of the extract. Minimum inhibitory and minimum bactericidal concentrations of the microcapsules against Gram-positive foodborne pathogens ranged from 0.19 to 3.12 and 0.19–12.25 mg/ml, respectively. The Higuchi model indicated a time-dependent, delayed, and regulated release of polyphenols at 37°C. The results suggested that alginate–CMC possessed good encapsulant properties that preserved the bioactive extract, thus might be employed for application of natural products in food systems.