A low-energy formula for safeguarding food

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Highly resistant fresh food, preserved for months at the room temperature, may look as a picture cut from a science fiction scenario. However, this goal could be achieved, as the results of the ongoing studies are encouraging
Over recent decades, research on innovative food processing technologies has been carried out to identify ways to combat pathogens while reducing the need for chemical preservatives and improving the nutritional properties of the food at the same time.
Up until now, high temperature cooking has been used for sterilising food. But “to keep the nutrients inside the food product, the temperature must not exceed 50 degrees Celsius. And proteins decay at 80 degrees Celsius,” explains Nastasia Belc, general director of National R&D Institute for Food Bioresources in Bucharest, Romania.
She emphasizes the importance of the heating temperature for the preservation of the nutrients and the vitamins.

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