GREEN FOOD SCIENCE AND TECHNOLOGY

Agrifood systems face unprecedented challenges, including feeding a growing population while at the same time mitigating climate change. Agriculture is responsible for 70 percent of the world’s freshwater use and occupies half of all habitable land not covered by ice or desert (FAO, 2017). Twenty-six percent of global greenhouse gas (GHG) emissions come from food, while supply chains contribute to 18 percent of food emissions due to the energy and resources required for processing, transport, packaging and retail (Poore and Nemecek, 2018; PostHarvest, 2020). Addressing these challenges requires a multifaceted approach that includes, inter alia, dietary shifts, the reduction of food loss and waste (FLW), improvements in agricultural efficiency, and the adoption of scalable, low-carbon technologies (PostHarvest, 2020). In this context, the development of green supply chains (GSCs) is crucial for reducing the environmental footprint of agrifood systems. In sum, GSCs address climate change and environmental degradation, both of which require urgent attention. However, transitioning to GSCs is itself a challenge, particularly for small-scale producers. Significant upfront investments in infrastructure, technologies and assets are often needed but cannot materialize without financial support. GSCs also must ensure that food safety is not compromised. Government policies and regulations can play a crucial role in supporting the development and adoption of GSCs. These can provide socioeconomic benefits by increasing producers’ incomes, strengthening local economies, fostering closer producer–consumer relationships, enhancing resilience and preserving cultural traditions while also delivering environmental benefits through the reduction of carbon footprints and waste. Energy efficiency gains are achieved when energy use is reduced per unit of output. While efforts to accelerate gains in energy efficiency must continue, it also is essential to increase the use of “clean” and low-emission energy sources such as wind and solar energy. Educating and training employees on energy-saving practices is a fundamental aspect of fostering responsible business conduct. Off-the-shelf energy-saving practices, such as switching to low-energy lighting or incentivizing employees to use public transport, already exist (Scaramelli and Best, 2012). However, a detailed analysis of the food supply chain is needed to identify areas with high energy intensity and real potential for savings. These solutions should consider their environmental and socioeconomic impacts. can reduce GHG emissions by modernizing fleets with fuel-efficient and electric vehicles, optimizing delivery routes, and using renewable energy sources (e. g. solar panels installed on warehouse roofs to provide power for ventilation, lighting and refrigeration needs). Efficient cold chain management and sustainable warehousing, such as energy-efficient buildings and joint warehousing are key to minimizing energy consumption. Locating warehouses closer to demand centres can further reduce transportation-related emissions. Although higher costs and long-term investments can initially deter some food businesses, advancements in technology and market conditions are changing this perception. Renewable energy practices are starting to gain attention and become common. FLW is a marker of inefficiencies and inequalities within our agrifood systems that negatively impact sustainability and lead to economic, social and environmental consequences in the region. It remains a persistent challenge in the countries of Europe and Central Asia (FAO, 2024). Implementing food safety and quality management systems along the food supply chain is a key intervention for minimizing FLW. Technologies such as small metallic silos, solar-assisted cooling and innovative packaging (bio-based packaging, for example) could offer sustainable and affordable solutions for food preservation, helping reduce FLW in areas with limited access to conventional energy sources (FAO, 2016). Waste-to-energy technologies convert agricultural/organic waste into energy, contributing to a more circular and sustainable agrifood system by reducing methane emissions and generating renewable energy. Incineration (with energy recovery) is a controlled combustion process that burns waste to produce energy. Gasification and pyrolysis are thermal processes that convert waste into a synthetic gas or bio-oil for electricity production. Landfill methane recovery captures methane emitted from landfills and uses it for energy. At the farm level, anaerobic digestion is commonly used to convert animal manure and crop residues into biogas. This biogas is used to power farm operations or sold to the grid for electricity generation. The by-product, digestate, is used as a nutrient-rich fertilizer, completing the cycle of resource reuse. For example, biogas-powered milk chillers used on dairy farms in Tanzania reduce food losses and energy costs (FAO, 2018b; Surendra et al. , 2014). Alternative protein sources – including edible insects, microalgae, plant proteins and proteins from cellular agriculture (such as cultured meat and microbial proteins produced through biotechnological methods) – are gaining interest as sustainable options to traditional animal farming, which has significant environmental impacts, including GHG emissions, land use and water consumption. Food architecture techniques can create alternative protein products that closely resemble animal-based foods. Techniques such as extrusion, shearing and spinning can be used to create fibrous structures that mimic the texture and appearance of meat while also improving the nutritional profile of these products (Liu et al. , 2023). Sustainable packaging involves sourcing and using reusable or recyclable materials with a low environmental impact while maintaining the long-term viability of the product or package (ensuring product safety and quality). Key advancements include innovative materials, minimalistic design, active packaging and reusable packaging (Chaudhary et al. As the demand for sustainable solutions grows and in the context of urgency for more circularity, regulatory frameworks have emerged to support these advancements. Supply chain analytics involves the collection, analysis and interpretation of data to enhance decision-making and operational processes in the areas of processing, storage and distribution. These data encompass a wide range of variables – such as inventory levels, transportation costs, demand forecasting and supplier performance – and help minimize stockouts or overstock situations (Eni et al. Moreover, it can help identify inefficiencies in transportation routes, leading to cost savings and a reduced carbon footprint. Raising awareness about sustainable practices, providing training and creating infrastructure are all essential to fostering an environment conducive to this transition. Moreover, consumers play a critical role in driving demand for sustainable products, making it imperative to engage them in agrifood system governance. Liu, F. , Li, M. , Wang, Q. , Han, S. , Ma, C. & McClements, D. J. Critical Reviews in Food Science and Nutrition, 63(23): 6423–6444. 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These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion…) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. A ( ) or means you've safely connected to the. gov website. Share sensitive information only on official, secure websites. , , , , , , , , Farhan Saeed, Department of Food Sciences, Government College University Faisalabad, Pakistan. Email: , Shamaail A. Khashroum, Department of Plant Production and Protection, Faculty of Agriculture, Jerash University, Jerash, Jordan. Email: Food is the basic necessity for life that always motivated man for its preservation and making it available for an extended period. Food scientists always tried to preserve it with minimum deterioration in quality by employing and investigating innovative preservation techniques. Humans have been required to feed to live since the dawn of time. When the world’s population was much less, resources were plentiful, so the intention toward food processing was not quite as essential (Boye and Arcand, ; Wunderlich & Martinez, ). Barriers in food handling and storage technologies required more people to devote substantial time regularly to feed themselves and their households as the population increased (i. e. , harvesting and hunting) (McClements, ). , ). There has been a significant rise in the number of incidents of foodborne illness in recent years, which has been a major public health issue (Pandiselvam et al. As a result, the food industry and customers are both concerned about microbial food safety (He & Shi, ). To combat food safety issues, different strategies have been introduced such as chilling, relative humidity reduction, freezing, pasteurization, sterilization, acidification, drying, antimicrobials, and fermentation. Changes in the atmosphere and public health, on the other hand, have demonstrated the delicate balance between sustainable food manufacturing practices, a balanced environment, as well as a healthy society (Tekinbaş Özkaya et al. To sustain global socioeconomic sustainability, adequate supplies of safe, nutritional food would be needed. In recent times, consumers have preferred organic foods because they taste better, are additive‐free, and have a longer shelf life (Shin, ). This review paper provides a comprehensive analysis of all green technologies mentioned above. The use of ozone‐based food storage technologies benefits both consumers and manufacturers. Ozone (O) is an isometric type of oxygen that is formed from oxygen through lightning or ultraviolet radiation reactions and it is a strong oxidizing agent (Mohammadi et al. It also disintegrates rapidly into oxygen molecules (Pandiselvam et al. , ), leaving no potentially harmful halogenated residues there in food. Furthermore, because of its high oxidation capacity (2. It kills a variety of microbes in small quantities and satisfies the global requirement for preservation. Furthermore, ozone therapy requires much less power unlike radiation, microwave, or heat treatment (Khadre et al. Massive developments in nanotechnology have opened up a new age of industrial technology in modern ages. The majority of nanomaterials used in goods come from many fields (Antonio et al. The food sector has recently been improved by groundbreaking nanotechnology (Rossi et al. In the ohmic heating method, heat is used to destroy bacteria, pests, and enzymes. Thermal processing is the general name for these technologies. The current review summarizes and discusses the effect of various innovative technologies for reducing the microbial load in various foods. Related literature was collected from 100+ papers collected using Google Scholar. Related data from different reviews and research articles were compiled. The majority of the publications are from the last decade, but some classical references have also been added. In chilled water, ozone is much more soluble as compared to hot water, with a solubility level 13 times that of O (at 0–30°C). On account of decontamination of water, about half of the ozone is lost in 20 min. An unexpected shift in stress or temperature during electrolysis may also trigger an ozone emission (Greene et al. Ozone coalesces into a bright blue fluid at 112°C. In bacterial cytosol membrane, the cell wall is strongly and specifically oxidized by ozone. Smith and Pillai () reported that ozone showed biocidal activity against microorganisms like. Blackberries and grapes that have been treated with ozone have a much longer shelf life and are less prone to fungal infections. The stiffness, weight loss rate, and color of carrots subjected to gases and moist ozone were not affected (Beltrán et al. In a previous study of De Souza et al. Since the US Food and Drug Administration (FDA) authorized ozonation as a food additive, it gave a huge push to its use in multiple fruit drinks (FDA ). The impact of O on the fruit juice value is determined not only by the ozone intensity and exposure period but also by the chemical composition of juice (Choi et al. Among fruits and vegetables, stiffness is a crucial textural characteristic. Jaramillo‐Sánchez et al. Aqueous ozonation creates hydroxyl radicals throughout the media, which can open ring structures and cause formaldehyde, organic acids, including ketones to be oxidized (Patil and Bourke, ). Natural microflora was introduced into the broiler carcasses, which were split into breast and thigh sections. For 20 min, the inoculated culture was rinsed with 3. The shelf life of poultry meat is increased by reducing the microbial load by 2. 9 log CFU Ayranci et al. The cleaning cycle of dark‐fleshed fish meats was improved with ozonation (Naito and Takahara, ). Financial, ecological, and technical factors all play a role in water quality in the food manufacturing industry to meet appropriate drinking specifications. Multiple water processing techniques dependent on plasma bioreactors such as microfiltration (MF) and reverse osmosis (RO) have also been established (Noronha et al. Ozonation is gaining popularity because it has a 3000‐fold higher antibiotics’ ability than chlorine that dissolves quickly in water (Miguel et al. , , as well as certain foodborne diseases causing microorganisms such as including , have all been successfully removed using ozonized water (Khadre et al. A pulsed electric field (PEF) processing method is made up of five key components: (1) an elevated power input, (2) a capacitor bank for power storage and disposal controlled by on/off button, (3) a pulse generator that uses a pulse formation mechanism (pulse‐forming network (PFN)) to generate pulses of specific voltage, design, and length, (4) a control device for regulating and controlling the parameters, and (5) treatment chambers with one or multiple electrodes (Wang et al. The fluid or aqueous material to be processed is poured into the electrode holes. Capacitors are connected in a series combination to convert 110 or 220 V into strong voltage (1100 kV). After the power storage as in a capacitor loaded with the power supply (of the opening circuit) is complete, the circuit should be closed to release the energy around the food that is to be handled (Mohamed and Eissa, ). Monopolar or bilateral pulses are usual modes of pulses by generating elevated PEF, and continuously decay or squared pulses are perhaps the most widely used wavelengths. A high‐frequency reversal of pulses’ polarity causes this alternating tension. The PEF treatment has a wide range of applicability, encompassing fruits as well as vegetables, milk as well as meat products, and so on. Inoculating not only. but also throughout pea soups and treating them using PEFs of 25 to 33 kV/cm (10 to 30 cycles for 2 s) yields in 1. 5D deactivation at processing temperature (Kohli and Shahi, ). In a persistent PEF system with only a 20 kV/cm, electric field strength, and a wide frequency range of apples, oranges, and watermelon juice, was the most sensitive microorganism, accompanied by and. Around the same treated circumstances,. is perhaps the best resistant microbe. Inhibition of microorganisms requires less power at extreme temperatures. In 2 h, the baseline load is reduced from 4 log10 cycles to low or undetectable. For such a total processing time of 6 s, values in apple extracts at 24. 6 kV/cm, as well as pear extracts at 22. 3 kV/cm, were lowered by near to 3. 15% and 38. 0%, correspondingly, from their baseline values (Parniakov et al. When exposed to an external electrical domain, the electrochemical features of polarized or charged entities can cause dipolar vibration, reconfiguration, translation, and rotation. Water atoms, for example, are polarized, charged, and frequently reconstructed and reorganized as they move along the ground, all of which lead to a reduction in free energy inside the foodstuff. Changes in molecular configuration can reduce the bioavailability of proteins, notably enzymes (Pereira et al. Hydrogen links parallel to an electrical field are intensified while those orthogonal to the ground are reduced, resulting in a reduction in the dielectric constants and a rise in water’s layer pressure. The alteration of electrically vulnerable elements with an electric field has the potential to accelerate mass and thermal transfer as shown by biological consequences that occur and which are often attributed to as (1) biomembrane permeabilization caused by elevated PEFs, (2) corona wind developed by nonuniform high voltage electrostatic fields (HVEFs), (3) heavy electric fields that catalyze molecular modification, and (4) molecules containing dipole moments that are polarized and realigned. Both these biological results are supposed to be important during the food manufacturing cycle. Permeabilization of microorganisms becomes irreversible because when the electric voltage across the membranes reaches a certain threshold, it results in an intercellular substance leaking including cell lysis (Jaeger et al. The polarization impact of elevated PEF on a framework configuration on the cell surface underpins the electroporation concept. Under the influence of an electrical field, a lipid bilayer and protein of a plasma membrane become briefly vulnerable, leading to the creation of openings and an increase in cell plasma membrane permeability. Small substances like water could easily move across the plasma membranes into the cell due to cytoplasm’s colloid osmotic tension causing cell expansion, membrane breakup, and cell destruction (Golberg et al. When compared with the single conventional thermal or PEF therapy, the application of PEF and heat treatment is most successful at microbial inhibition not just for shortening treatment duration but also for significantly lowering temperature and microbial population (Bermúdez‐Aguirre et al. PEF processing (40 kV/cm, 144 vibrations) in combination with heat processing (65°C) reduced colonies by 3. 6 logs in homogenized milk comprising nisin (50 IU/mL). However, the process by which PEFs inactivate spores is unknown. Joule warming, electrical friction heating, or electropermeable heating are all terms used to describe this method. Heat energy is produced externally and afterward transmitted to food products through conduction, convective heat transfer, and either radiation in traditional food heating systems (Varghese et al. Traditional heating procedures for items containing particle matter, particularly when the particulate matter is relatively large, necessitate such an extensive heat treatment that the particulate matter’s outer component dissolves (Knirsch et al. Food liquids including solids are warmed continuously by transmitting an electrical pulse into them in ohmic processing (clear resistance heating). Ohmic heating is identical to microwave heating, however, the frequencies are somewhat diverse (Yin et al. It not only results in the improvement of food quality but also saves money and resources for processors. Foods that have been ohmically processed have a life span that is equivalent to canned or sterile, aseptically manufactured foods. Electrodes that touch the food are used in most experiments, and current is transmitted through the material using several voltages including current configurations. Since the initial 1990s, the food sector has shown considerable confidence in ohmic technology, including new technologies being developed (Sastry et al. The temperature of the chilliest spot as well as the shortened residence periods invested in the warming and keeping system are the most important variables to be thoroughly measured and calculated in the continuous sterilization operation. It is crucial to assess the worst situation from a safety perspective and it is quite likely correlated with unsuspected low‐conductivity molecules in the device (Tulsiyan et al. Radio‐frequency identification (RFID) was used to assess the residing duration and residence time distribution (RTD) in solid potato grains throughout the starch solution. The impact of solid intensity and agitator spinning frequency on an RTD was investigated. The mean sample residing duration increased just like the rotary frequency increased, but there was no discernible relationship between the calculated mean specimen residing time as well as the solid concentration. The quickest particle had a frequency of 1. 62 times that of the stock mean product frequency, which is crucial for food safety design methods. In situ temperature checking just like with any steady flow operation is difficult, so appropriate mathematical models and experimental validation are essential. To generate electricity, a power source (generator) is required. The electrode gap (distance between electrodes throughout the system) can vary based on a system’s volume, but increasing this distance could change an electric field power, which is measured in volts per centimeter [V/cm]. Presently, ohmic heating systems are designed to work with steady process lines rather than batch lines. The substance flows in a straight line from one electrode to another, parallel to an electrical field. The electrode assembly and the pulley tube are the two key components of the collinear heater. By alternating the electrode housing/spacer tube/electrode‐housing connections, higher‐power heating systems can be achieved. Implementation voltages across electrodes as well as to the outside earthed heater covering can exceed 3–3 kV (Takhistov, ). As a result, all internal areas in association with food must be made of an insulating substance capable of providing long and efficient service under challenging environmental circumstances. Because of the voltage fall in the device, the product upstream has a stronger field intensity than the product downstream. Vertical to the stream direction, electrodes are mounted. The power of the electrical field remains constant across. To boost water safety, a stable ohmic heating device was designed to extract proteins from fish mince wash water obtained from the surimi processing facility (Kanjanapongkul et al. Two round 316 stainless steel metal electrodes (50 mm diameter) with such a 75 mm gap between them were mounted on each end of a cell. An ohmic cell, a conventional manual on–off adjustable transformer (0–240 V), a digital writeable power meter, as well as a mercury temperature sensor made up the constant ohmic heating mechanism and an acrylic pipe having a length of about 300 mm as well as an internal diameter around 50 mm was used to make an ohmic cell (Ayadi et al. According to studies, electrical permeability levels for low‐frequency waves were large, and the electric permeability of turnip tissues utilized in the analysis was substantially greater for sine as well as sawtooth waves than the square wave of around 4 Hz. The heat and mass transmission characteristics of foods have been reported to be influenced by changing the frequency or wave shape of alternating current (ac) voltage throughout ohmic heating. The electrical permittivity levels, as well as the heating mechanism, are affected by the frequency, waveform of a supply voltage. When related to certain electroheating processes, ohmic heating has a lower initial investment. But it has a benefit across the microwave manufacturing process, where the extent to which heat can invade the food product can limit processing. Previous studies have also shown that combining ohmic and plate processing will reduce the time it takes to prepare hamburger patties when compared to the traditional plate cooking method. Brunton et al. () stated that ohmic heat treatment cooks meat emulsion batters quite quickly. The cooking duration was decreased by 90% to 95%, as contrasted to the conventional smokehouse cooking. A cooking thermostat of more than 75°C is needed to ensure fast cooking that satisfies minimum pasteurization requirements. Electric pasteurization of milk was performed in the early 1990s by moving it in between two sheets by an electrical potential gap. The impact of ohmic cooking on the lipase function was investigated, as well as the impact of ohmic cooking on phytochemicals as the antioxidant function of rice bran collected from various ohmic heating circumstances (Loypimai et al. Aseptic manufacturing has been commonly employed in the food sector for pasteurization and sterilization of fluid foods like milk including fruit juices across the last few decades. It is due to the likelihood of using a constant aseptic treatment to treat particulate foods. Following future legislative authorization, an ohmic heating system has the potential to be one of the army ration programs’ advanced technology implantations for enhancing storage life and quality improvement of both individuals’ and teams’ feed feeding applications (Goullieux and Pain, ). Photosensitization, also recognized as photodynamic treatment, has recently sparked concern in food science, with positive outcomes throughout food systems such as substantial inhibition of planktonic bacteria as well as biofilms, and successful disinfection of beef, pork chops, poultry, and apple pretreated both with ,. (Seidi Damyeh et al. A cytotoxic singlet oxygen (1O) is generated by an easy and manageable photosensitization mechanism from three nonpoisonous components: photosensitizer, illumination, and oxygen. Free radical is generated from activated photosensitizers by moving electrons in oxygen and then reducing the resulting reactive oxygen molecules, for example, hydroxyl radicals as well as superoxide anion (DeRosa and Crutchley, ). As a result, several cytotoxic molecules would be created, resulting in DNA, plasma membrane, and enzymes’ destruction. Curcumin has been shown to display photoinactivation of such well‐structured populations of cells, resulting in a 4. 9 log CFU (colony‐forming units’) decline in microorganism (Bonifácio et al. The efficacy of this therapy can be influenced by several factors, including curcumin intensity and light dose. Curcumin (1. 60 mM) caused an 8 log CFU/mL decline in , while 20 mM curcumin caused 5. 94 and 5. By coating curcumin with silica nanomaterials, researchers were able to demonstrate an improvement in cellular uptake or phototoxicity antagonistic toward oral carcinoma cells as well as tumor spheroids (Table , , ). The microbicidal action of UV light that generally ranges from 200 to 280 nm is fully identified. UV light is mainly used in food safety to pasteurize liquid food products and beverages. TiO, also identified as titanium oxide, seems to be a nontoxic, nonhazardous inactive substance. It is utilized as a coloring agent throughout the food processing industry, specifically for confectionery, clear sauces and bandages, and even certain powdered foods (Ammendolia et al. Microbes, such as bacteria, fungus, alga, and viruses, are inactivated or destroyed by TiO photocatalysts. Reactive oxygen species (ROS) may cause chemical alteration or cleavage of genetic material and cell membranes, disrupting and damaging cell processes and structures (Kim et al. It was accompanied by an elevated cell wall disruption, which leads to ion release, and that this destruction would be permanent, resulting in cell mortality (Hitkova et al. TUV innovation has proven to be much more effective than UV in disinfecting drinking water as well as sewage due to its strong photocatalytic activity. By destroying algal blooms and sewage, groundwater, TUV has raised interest in algae growth management and sewage and groundwater management. TUV treatment now for food safety, on the other hand, is gaining popularity (Ramesh et al. High‐pressure processing (HPP) has recently been the subject of research into how it induces bacterial, viral, as well as fungal elimination and enhances food safety. As a consequence, there has been considerably increased interest in studying the mechanism to stress generated by the microbes of focus at the genomic as well as proteomic levels (Palou et al. HPP was found to not only preserve the sensitive sensory characteristics of avocado but also to ensure a generally safe and sustainable storability. Microarray, as well as proteomic studies, has provided useful information on potential genes or enzymes associated with HPP susceptibility or preservation. Food microbes like. as well as have been the focus of this study (Considine et al. HPP foodstuffs are now classified under novel foods because they meet two factors: they were created using a novel processing technology and they have a background of human utilization (Shipton et al. The expansion of life span while keeping the sensory features of products is among the key objectives of HPP (Patterson et al. Moreover, relying on the processing circumstances (temperature, duration, and pressure), as well as the variety of proteins, HPP‐induced enzyme gelatinization can be progressive. Proteins frequently, but not always, degrade, dissolve, or precipitate reversibly under HPP values of 100–300 MPa (Rastogi et al. The cellular morphology and essential processes of the bacterial cells are significantly affected by high‐pressure treatments. HPP’s deadly influence on microbial populations is thought to be caused by a combination of impacts on cell membrane conductivity, cell shape, changed metabolic responses, and interference with the heredity mechanism that happens in microorganism cells (Daher et al. , ; Barák and Muchová, ). Peptidoglycans make up the bacterial cell wall (that consists of N‐acetylglucosamine and N‐acetylmuramic acid, and three amino acids, i. , D‐glutamic acid, D‐alanine, and meso‐diaminopimelic acid). The bacterial cell membranes would be a bilayer of proteins as well as phospholipids that distinguish the inside cells from their surrounding environment (Lee et al. In phosphate‐buffered and tuna flesh slurry, HPP was shown to be powerful at killing histamine‐producing bacteria. It was confirmed that gestation of HPP‐handled cells on the magnesium‐rich media had stabilizing influence on ribosome composition, and so the deterioration of cell viability could have been attributed to a deficit of metallic ion solutes even after cell deterioration, as well as ribosome composition’s conformational modifications detected not only during pressure‐induced (500 MPa/30 min/25°C). , , but also destruction in milk owing to morphological changes including peptidoglycan layer disintegration which prevent from spoilage and enhance food safety (Yang et al. A conventional kinetic model was used to explain the inactivation rates inside the dynamic phase in respect of pulse effect levels and the isochoric holding phase (Woldemariam and Emire, ). The effects of pressurization and depressurization were also cumulative. HPP has also been demonstrated to operate synergistically with certain other bacterial agents like lacticin 3147, inositol, and nisin to improve bactericidal actions and food safety. Several pressure‐transmitting media (PTMs), including distilled water, glycol–water solution, and castor oil, are used to transfer pressure inside a vessel. The amount of distilled water might decrease by up to 15% (around 600 mega pascals (MPa)) at 2–3°Celsius based upon the pressure employed (per 100 mega pascals) and temperatures have risen, according to reports by Balakrishna et al. Glycol (25%–75%) and 2% benzoic acid were employed as PTMs in an attractive investigation to investigate the perceived rise in pressure and deactivation of. Since it was based on fluid characteristics, the rise of temperature from over the starting point temperature was 22°C as in the case of 2% sodium benzoate (min) and 26–27°C in 75% glycol comprising 25% water. When benzoic acid solution was employed as a PTM, the deactivation of spores was maximized. Ultrasound treatment has been extensively used for the preservation and valorization of nutrients in food resources with a high efficiency (Li, Zhang, et al. By combining ultrasonic and sanitizer applications, the number of O157 spot‐inoculated onto the top portion (flat layer) of spinach was reduced. Medicines with ingredients such as ASC (200 milligrams per liter) for 2 min decreased number around 2. 1 logs above water wash, even though other disinfectants only decreased number by around 1 log cycle. When ultrasonic was administered to a production wash, several earlier research found that it was less successful at reducing wild flora as well as human pathogen concentrations from product surfaces (Olaimat and Holley, ). Soluble gas in even a soap solution, for example, is known to reduce cavitation action in a wiping process. As a result, any ultrasonic washing application requires degassing. Furthermore, according to such a standing wave development, the acoustic site spread inside an ultrasonic therapy container or tank is not consistent (Zhou et al. Nanotechnology has designed a identification test dependent on magnetic particles that can detect the majority of species at a quite small viable count. When food is not going to be eaten right away after it has been made, to protect the foods from debris, air, sunlight, microbial pathogens, humidity, and several other damaging or toxic materials, the wrapping should also be secure under its desired standards of use, harmless, inexpensive to manufacture, lightweight, simple to discard of or replace, able to endure severe processing or packing conditions, and impermeable to some environmental factors (Duncan, ). Polylactic acids (PLAs) are of the very important components in environment‐friendly biopolymeric nanomaterials. PLA is commonly accessible from a variety of companies and is frequently utilized to encapsulate and also to distribute medications, vaccines, and enzymes as well as to enhance food safety, but it does have some drawbacks: It is easily eliminated from the circulatory system and remains mostly in the liver and kidneys from where it is segregated (Ravichandran, ). Polylysines preserve oil from oxidation by acting as an antioxidant. Encapsulation with curcumin of hydrophobically adapted starch increased its anticancer ability (Sekhon, ). Using nanoparticles formed from montmorillonites, silver zeolite, safe‐to‐eat nanoparticle coatings based on chitosan were developed. Silver and silica are examples of inorganic nanosized materials and coatings that have been utilized as preservatives and additives that enhance the taste and spice as well as food safety. The nanolaminate is an exceedingly fine food‐grade coating (1–100 nanometers) with physically linked or covalently linked dimensions composed of two and sometimes more nanometer‐sized films of material. While polysaccharide and enzyme coatings are effective at blocking oxygen as well as carbon dioxide, they are ineffective at keeping moisture out. The nanolaminates, which are based on lipids, are effective in shielding the food from humidity and by doing this they prevent the spoilage of food (Morillon et al. Silver zeolite is produced by mixing alkaline earth metals with crystals of alumino‐silicate, which is then partially substituted by silver ions utilizing the ion exchange process. The application of alumino‐silicate nanocomposites with active additives is one similar attempt. Alumino‐silicate nanoparticles dispersed on crop surfaces are quickly picked up by insect feathers, which is an attribute. This is a biologically effective and environment‐friendly pesticide (Sharon et al. At the nanoscale, prominent chemical companies are developing effective pesticides. Insect hairs can take up chemicals sprayed on various substrates. Replacement techniques could improve organoleptic and sensory properties while also ensuring food microbial protection. PEF, UV, nanotechnology, ohmic heating, and ozone are examples of novel food manufacturing technologies that have decreased energy usage, emissions’ reductions, increased efficiency, enhanced productivity, and enhanced product quality. However, more research is needed to determine the best treatments to combine to minimize the intensity of single‐system processes and increase the overall characteristics of food and the safety of food. Islam, F. , Saeed, F. , Afzaal, M. , Ahmad, A. , Hussain, M. A. , & Khashroum, A. O. 10. 1002/fsn3. 2915

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