Synergistic integration of high-pressure processing, pulsed electric fields, cold plasma, and UV light with bioactive compounds for enhanced food safety, quality, and shelf-life: new advances and mechanisms

초록

The increase in the desire for safe and good quality foods that undergo minimal processing has driven advancements in food preservation technologies. The current review aims to present the latest research progress on synergistic food preservation approaches that combine non-thermal processing and bioactive compounds and highlight their mechanisms and effects in various foods. The potential of integrating bioactive compounds such as cinnamaldehyde in high pressure processing (HPP) and phenolic compounds in pulsed electric fields (PEFs) for effective microbial inactivation and reducing the rate of oxidation and limitations such as high costs and process optimization issues are explicitly presented. HPP, PEF, and cold plasma (CP) are non-thermal treatments that efficiently destroy microorganisms, and their combination with bioactive compounds positively affects food quality and shelf-life. In addition, the abilities of some advanced encapsulation techniques to increase the stability, bioavailability, and delivery of bioactive compounds in food materials and the mechanism by which these techniques maximize their synergistic potential when combined with non-thermal processing are discussed. Furthermore, potential research directions for the improvement of synergistic non-thermal methods and bioactive compound food preservation methods are suggested for further investigations and development to obtain sufficient and effective preservation in the food industry. © 2025 Elsevier B.V.

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