Preserving Food in the Modern Age: Blending Tradition with Innovation
Shradha Suman Mishra
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Piyush Priyadarshi Jena
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Sandeep Keshari
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Archita Sethy
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Kalyana Saurabh Swain
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Simran Priyadarsini
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Jyoti Prakash Sahoo*
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
DOI: NIL
Keywords: Food safety, Modern technology, Preservation, Traditional methods
Abstract
Food preservation is a fundamental practice essential for ensuring the availability and safety of food over extended periods. Drawing from centuries-old practices passed down through generations, along with the latest technological innovations offers a comprehensive solution to the challenges of food preservation in the 21st century. By leveraging traditional methods such as fermentation, drying and pickling with advancements like vacuum sealing, high-pressure processing and controlled atmosphere storage, food preservation becomes not only a means of extending shelf life but also a way of enhancing nutritional value and flavour retention. Through this integration, a comprehensive approach that honours traditional wisdom while embracing future opportunities guarantees the effectiveness and sustainability of food preservation. This article demonstrates how this integration not only prolongs the shelf life of perishable goods but also improves food safety, quality and sustainability.
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Reference
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