Food Preservation Concerns of Functional Foods

Abstract

Food preservation represents a critical public health intervention essential for safeguarding consumer wellbeing. This multifaceted approach encompasses adherence to stringent hygiene protocols throughout manufacturing processes and seeks to ensure population health security through the provision of microbiologically safe, organoleptically acceptable, and nutritionally preserved food products. The defining elements of food safety are as follows: the quality of raw materials entering the manufacturing process, the food production process, storage and transportation of food, and the conditions of food marketing. The current handling for food denotes to super critical fluid technology, membrane technology and biotechnology applications for obtaining functional food, “all natural” augmented foods. Nowadays in modern world food processing has gain its importance in all food related industries as a vital phenomenon. From this perspective, processed foods have several advantages: the susceptibility to deterioration of processed food is less compared to fresh foods; the preservation period is longer without any change in nutritional or taste qualities; and they exhibit better transport resistance from production units to consumers. Without adequate processing interventions, food products exhibit accelerated deterioration due to multiple contributing factors, including endogenous enzymatic activity, water activity levels, microbial proliferation, thermal fluctuations, and additional environmental variables.

Keywords: Functional foods, Food preservation, Bioactive compounds, Shelf life, Stability