Food Processing Technologies and the Nutrition-Safety Trade-Off: A Conceptual Review

Abstract

Food processing technologies are vital for food safety and shelf life, but can harm nutritional quality through heat-sensitive nutrient losses. This review examines the balance between nutrient preservation and safety across thermal and non-thermal methods. Thermal processes such as pasteurization and sterilization effectively kill microorganisms but also cause significant nutrient loss and produce contaminants. Non-thermal technologies such as HPP, PEF, cold plasma, UV, and ultrasound retain nutrients and preserve sensory qualities but have limitations in spore inactivation and penetration. High-pressure thermal sterilization and hurdle technology combine moderate thermal loads with non-thermal methods to enhance both safety and nutritional quality. Recent studies through 2024 evaluate mechanisms, outcomes, and dependencies, provide a framework for optimizing nutrition and safety, and offer recommendations on standard metrics, validation, and regulation. The choice of processing depends on food type, target microbes, and shelf life, with hybrid approaches offering the best prospects for nutrient-rich, safe foods.