Description
Food waste reduction strategies combine biological, chemical, and mechanical interventions to extend shelf life and valorise by‑products.
Technical
Controlled atmosphere packaging suppresses aerobic spoilage by limiting O₂, acidification drives lactic‑acid fermentation converting waste into vinegar, high‑pressure processing inactivates enzymes such as polyphenol oxidase, thermophilic composting kills pathogens while reducing odor, edible chitosan coatings reduce water loss, and lactic‑acid fermentation lowers pH to preserve nutrients. These processes target microbial growth, enzymatic browning, respiration, and pathogen proliferation through precise temperature, pH, and pressure controls.
Science
Primary Reaction
Inhibition of spoilage microorganisms and enzymatic activity via controlled atmosphere, acidification, high pressure, composting, edible coatings, and lactic‑acid fermentation
Sensory Profile
Aroma ()