This review article looks into the evolving landscape of non-thermal food preservation technologies as alternatives to conventional thermal methods. While conventional thermal technologies may degrade the nutritional value and sensory characteristics of food, non-thermal approaches have become attractive alternatives to preserve nutrients and lengthen shelf life. In this study, a number of non-thermal techniques are investigated, including the pulsed electric fields, high hydrostatic pressure, ionizing radiation, high-intensity ultrasound, ozone treatment, ultraviolet light, and oscillating magnetic fields. As an instance, cold plasma incapacitates biological cells by causing long-lasting molecular alterations. On food surfaces and contact materials, pulsed light shows promise for lowering bacterial populations. Ozone therapy has gained momentum as a successful preservation approach due to its potent antibacterial characteristics and ability to preserve nutrients. Despite its effectiveness in disinfecting water, ultraviolet (UV) radiation also causes health dangers to people, including skin problems and eye impairment. The benefits and drawbacks of non-thermal methods in terms of food safety and preservation are explained in this study. This study is a thorough resource for academics, business people, and decision-makers interested in learning about the potential of non-thermal preservation techniques.
