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Hindi Food Processing Innovations: Nutrients, Sustainability
*Corresponding Author:Received Date: Sep 01, 2025 / Published Date: Sep 29, 2025
Citation: Mehta DP (2025) Food Processing Innovations: Nutrients, Sustainability. jndi 08: 318.DOI: 10.4172/jndi.1000318
Copyright: © 2025 Dr. Pooja Mehta This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Abstract
Innovations in food processing are critical for preserving nutritional quality while ensuring safety and sustainability. This body of work highlights a shift towards novel non-thermal methods like high-pressure processing, pulsed electric fields, and ultrasound, which significantly improve the retention of heat-sensitive nutrients over traditional thermal approaches. Sustainable techniques, including advanced drying, microwave processing, and fermentation, further contribute to enhancing nutrient profiles, bioavailability, and overall food quality. Additionally, strategies such as microencapsulation are vital for protecting sensitive compounds in fortified foods. These advancements collectively underscore a global effort to develop healthier, safer, and more environmentally friendly food systems.
