Sustainable and Affordable Technologies for Food Processing

Adopting the most effective, efficient, and green food processing methods and related technologies represents an important step toward the sustainability of the food supply chain, in particular concerning plant-based food and vegetable beverages. The major challenges related to achieving microbiological safety and extended shelf life while preserving healthy properties and enhancing the bioavailability of essential micronutrients are discussed. This chapter illustrates successful application cases of controlled hydrodynamic cavitation (HC) methods and technologies, applied to brewing, cereal-based, legume-based, and oilseed-based beverages; fruit juices; as well as milk and other dairy products and by-products. HC green processes allow higher extraction rates of bioactive compounds, superior microbiological and physicochemical stability, extended shelf life, and higher bioavailability, all this comparatively more effectively and efficiently. The advances in the use of plant extracts as sources of important natural antioxidants in food, to prevent lipid and protein oxidation processes, as well as natural broad-spectrum antimicrobial agents, are also discussed, with particular focus on edible coatings and antimicrobial packaging, aimed at both food security and reduction of food waste.