Novel Food Technology Approaches for Enhancing Nutritional Value and Shelf-life

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Jayant R. Pawar, Aparna G. Pathade, Prajkta S. Sarkale


In recent years, the demand for nutritious and shelf-stable food products has surged, driven by changing consumer preferences and the need for sustainable food systems. This paper explores novel food technology approaches aimed at enhancing both the nutritional value and shelf-life of food products. Various techniques such as encapsulation, fortification, fermentation, and high-pressure processing are discussed in detail, along with their applications and effects on food properties. Additionally, the paper delves into emerging technologies such as nanotechnology, 3D printing, and genome editing, highlighting their potential in revolutionizing the food industry. Furthermore, the challenges and opportunities associated with implementing these novel approaches are addressed, emphasizing the importance of considering factors such as safety, regulatory compliance, and consumer acceptance. Overall, this paper provides valuable insights into the innovative strategies available for developing healthier and more sustainable food products with extended shelf-life.

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