Advanced Journal of Management, Humanity and Social Science

Solutions to Improve Shelf Life and Quality of Food Products with New Technologies

Document Type : Original Article

Author

Samaneh Moravej

Bachelor of Agricultural Engineering, Food Science and Technology, Sabzevar University

10.5281/zenodo.15555125
Abstract
Today, with the growth of population and changing consumption patterns, the demand for food products with longer shelf life and higher quality has increased. Food spoilage caused by microbial factors, oxidation and enzymatic activity leads to significant food waste and economic losses every year. Therefore, the use of new technologies is essential to maintain the quality and increase the shelf life of food products. With the increasing demand for safe and high-quality food products, the use of new technologies in the food industry has become essential to improve the shelf life and quality of products. This review article examines new technologies such as smart packaging, nanotechnology, non-thermal processing such as high-pressure pasteurization and electrical pulses, and the use of natural antimicrobial materials. The results show that these technologies not only increase the shelf life of products, but also maintain their nutritional and sensory quality. The challenges in applying these technologies and possible solutions to overcome them are also discussed.

Graphical Abstract

Solutions to Improve Shelf Life and Quality of Food Products with New Technologies

Keywords

Food shelf life
new technologies
smart packaging
nanotechnology
non-thermal processing
food product quality
Subjects
Advanced Journal of Management, Humanity and Social Science
Volume 1, Issue 3
March 2025
Pages 117-124

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