A comprehensive review on effects of non-conventional plant food processing technologies on selected bioactive compounds: The current trends and future challenges.
Journal:
Food chemistry
Published Date:
Nov 25, 2025
Abstract
The food industry is continually evolving, driven by the demand for innovative processing technologies capable of preserving the nutritional and functional properties while ensuring food safety and quality. Traditional thermal processing frequently results in the degradation of bioactive compounds such as polyphenols, carotenoids, and vitamins, diminishing health-promoting benefits. In response, non-conventional processing technologies, including high-pressure processing, pulsed electric fields, magnetic fields, ultrasound, cold plasma, and supercritical fluid extraction, have gained considerable attention due to their ability to enhance overall food quality with retaining bioactive compounds. This review comprehensively examines the mechanisms underlying these technologies, their specific applications across different food matrices, and their effectiveness in retaining functional and health-promoting properties. Furthermore, it addresses technological, economic, regulatory, and consumer acceptance challenges associated with their adoption in the food industry. Despite their promise as sustainable solutions and clean-label functional foods, significant barriers remain, including high implementation costs, technological complexity, scalability issues, and regulatory hurdles. Future advancements in artificial intelligence-driven process optimization, automation, and renewable energy integration are expected to further improve feasibility and efficiency. By bridging scientific innovation with industrial application, non-conventional processing has the potential to revolutionize food manufacturing, towards safer, healthier, and more sustainable food products.
