Recent Advances in Green Technologies for Sustainable Food Preservation: A Review

As a key driver of the global economy, the food industry relies on food preservation technologies not only to minimize food losses, but also to align with global sustainability efforts such as promoting food security, reducing waste, and mitigating environmental impact. Additionally, the deterioration of food quality and the negative health impacts associated with synthetic additives have prompted the food industry to research alternative food preservation techniques. In this context, green technologies in food preservation serve as a promising solution providing ecological, economical, and innovative approaches. Hence, this review aims to examine recent advances in sustainable food preservation techniques and their role in improving food safety and extending shelf life. Ozone-based preservation, encapsulated essential oils, curcumin-based photosensitization, chitosan-based coatings and films, and the use of algae as preservatives are currently employed viable green technologies that manifest effective antimicrobial properties, extended shelf life, absence of toxic chemical residues, and preserved natural properties. By preserving food safety, nutritional quality, and appealing sensory properties, green technologies not only meet dynamic and evolving consumer preferences but also promote sustainability and eco-friendliness within the food industry. Further developments and optimization of these green technologies could transform food preservation by offering sustainable alternatives to conventional methods while creating new insights for research to enhance food safety and food security.