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Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Arshad RN 1 , Abdul-Malek Z 1 , Roobab U 2 , Ranjha MMAN 3 , Režek Jambrak A 4 , Qureshi MI 5 Show all authors , Khan N 6 , Manuel Lorenzo J 7 , Aadil RM 8

Affiliations 

  • 1 Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor 81310, Malaysia
  • 2 School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
  • 3 Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
  • 4 Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
  • 5 Faculty of Technology Management and Technopreneurship, Technical University of Malaysia, Malacca 75300, Malaysia
  • 6 UNIKL Business School, Universiti Kuala Lumpur, Malaysia
  • 7 Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
  • 8 National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Food Chem X, 2022 Dec 30;16:100516.
PMID: 36439936 DOI: 10.1016/j.fochx.2022.100516

Abstract

A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of "resource-production-consumption-regeneration" economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the food residues and make their wastes. Nonthermal processing has emerged as a promising, safe, and effective technique for extracting bioactive compounds from food residues. Nonthermal processing help in implementing a circular economy and meeting the United Nations approved Sustainable Development Goals (SDGs). Collaboration between food producers and the food chain may make the food industry more circular. This article motivates adopting nonthermal technologies to conserve natural resources, food safety, and energy in different food processing phases to meet SDGs.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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