ReviewEnvironmental chemistry letters2021
Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review.
Review in Environmental chemistry letters, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 53 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
53 citing papers in PubMed.
- Research Progress, Challenges, and Future Trends of Modified Atmosphere Packaging (MAP) Technology for Food and Agricultural Products: A Bibliometric Analysis (2016-2025).Foods (Basel, Switzerland) · 2026Review
- Purification, identification, and characterization of a novel bioactive peptide LP-15 with antimicrobial and antioxidant activities produced by Lactobacillus pentosus BL-15 isolated from Asterias.World journal of microbiology & biotechnology · 2026Article
- The Efficacy of Plant Extracts Against Key Food-Borne Pathogens: A Mechanistic, Applications, and Advances.Microorganisms · 2026Review
- Antimicrobial nanomaterials in food packaging and preservation.RSC advances · 2026Review
- Photocatalytically Activated Cu-NAdvanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
- Shelf-life extension of lettuce using cell-penetrating peptide-peptide nucleic acid conjugates targetingCurrent research in food science · 2026Article
- Article
- Edible interfaces based on chitosan, cellulose, and hemicellulose: from food preservation to bioactive delivery and post-consumption relevance.Frontiers in nutrition · 2026Review
- Application of Composite Preservative Based on Moringa Leaf Flavonoids and Chitosan in the Preservation of Fruits and Vegetables.Food science & nutrition · 2025Article
- Transforming Food Systems: A Review of Sustainable Approaches to Minimize Food Loss and Waste.Food science & nutrition · 2025Review
- Carbon Dots from Dried German Chamomile Flower and Its Residual Biomass: Characteristics, Bioactivities, Cytotoxicity and Its Preservative Effect on the Refrigerated Precooked Baby Clam (Foods (Basel, Switzerland) · 2025Article
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Fruit and vegetable preservation from classical to advanced nanotechnology: an overview of efficacy and health concerns.Food chemistry: X · 2025Review
- Enhanced fruit preservation using compressed stabilized earth blocks and municipal solid waste incinerator bottom ash in pyramid structures.Scientific reports · 2025Article
- [Recent applications of porous-material-based adsorbents for extracting pesticide residues from environmental and foodstuff samples].Se pu = Chinese journal of chromatography · 2025Review
- Influence of homogenization and pasteurization on the physical characteristics, antioxidant properties, and microbial content of VD20 rice milk.Scientific reports · 2025Article
- Silk Biowaste Protein Mediated Silver Nanoparticles Synthesis and Analysis of Anti-Inflammatory, Wound Healing, Antidiabetic, Antioxidant, Tyrosinase Inhibition, and Antibacterial Mechanism of Action.International journal of nanomedicine · 2025Article
- Harnessing peptide hormones for postharvest preservation of horticultural produce.Frontiers in plant science · 2025Article
- Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes.Food chemistry: X · 2025Article
- Nanotechnology in aquaculture: Transforming the future of food security.Food chemistry: X · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.