Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value

Charena Jumamil Castro

doi:doi:10.11648/j.ijnfs.20251402.11

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Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value

Charena Jumamil Castro^*

Published in International Journal of Nutrition and Food Sciences (Volume 14, Issue 2)

Received: 9 December 2024 Accepted: 5 February 2025 Published: 21 March 2025

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Abstract

This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irradiation, and Nanotechnology Applications. A comparative analysis was undertaken to determine the effectiveness, strengths, and weaknesses of each method. There were 40 respondents who shared their views and experiences on the various advanced food preservation methods. Survey data indicate varying degrees of consumer familiarity and acceptance, as well as perceived benefits and concerns regarding these technologies. The findings suggest that combining multiple preservation techniques can optimize outcomes by leveraging the unique advantages of each method. The paper concludes with recommendations for integrating advanced preservation methods, enhancing consumer education, investing in research and development, advocating for regulatory support, tailoring solutions to specific food categories, and prioritizing sustainability. Thus, by implementing these seven preservation methods, the food industry can achieve improved food safety, extended shelf life, and better nutritional quality, ultimately benefiting both producers and consumers.

Published in	International Journal of Nutrition and Food Sciences (Volume 14, Issue 2)
DOI	10.11648/j.ijnfs.20251402.11
Page(s)	85-97
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Food Preservation, Food Safety, Nutritional Value, Preservation Method, Shelf Life

References

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APA Style

Castro, C. J. (2025). Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value. International Journal of Nutrition and Food Sciences, 14(2), 85-97. https://doi.org/10.11648/j.ijnfs.20251402.11

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ACS Style

Castro, C. J. Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value. Int. J. Nutr. Food Sci. 2025, 14(2), 85-97. doi: 10.11648/j.ijnfs.20251402.11

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AMA Style

Castro CJ. Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value. Int J Nutr Food Sci. 2025;14(2):85-97. doi: 10.11648/j.ijnfs.20251402.11

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@article{10.11648/j.ijnfs.20251402.11,
  author = {Charena Jumamil Castro},
  title = {Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {14},
  number = {2},
  pages = {85-97},
  doi = {10.11648/j.ijnfs.20251402.11},
  url = {https://doi.org/10.11648/j.ijnfs.20251402.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251402.11},
  abstract = {This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irradiation, and Nanotechnology Applications. A comparative analysis was undertaken to determine the effectiveness, strengths, and weaknesses of each method. There were 40 respondents who shared their views and experiences on the various advanced food preservation methods. Survey data indicate varying degrees of consumer familiarity and acceptance, as well as perceived benefits and concerns regarding these technologies. The findings suggest that combining multiple preservation techniques can optimize outcomes by leveraging the unique advantages of each method. The paper concludes with recommendations for integrating advanced preservation methods, enhancing consumer education, investing in research and development, advocating for regulatory support, tailoring solutions to specific food categories, and prioritizing sustainability. Thus, by implementing these seven preservation methods, the food industry can achieve improved food safety, extended shelf life, and better nutritional quality, ultimately benefiting both producers and consumers.
},
 year = {2025}
}

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TY  - JOUR
T1  - Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value

AU  - Charena Jumamil Castro
Y1  - 2025/03/21
PY  - 2025
N1  - https://doi.org/10.11648/j.ijnfs.20251402.11
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T2  - International Journal of Nutrition and Food Sciences
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AB  - This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irradiation, and Nanotechnology Applications. A comparative analysis was undertaken to determine the effectiveness, strengths, and weaknesses of each method. There were 40 respondents who shared their views and experiences on the various advanced food preservation methods. Survey data indicate varying degrees of consumer familiarity and acceptance, as well as perceived benefits and concerns regarding these technologies. The findings suggest that combining multiple preservation techniques can optimize outcomes by leveraging the unique advantages of each method. The paper concludes with recommendations for integrating advanced preservation methods, enhancing consumer education, investing in research and development, advocating for regulatory support, tailoring solutions to specific food categories, and prioritizing sustainability. Thus, by implementing these seven preservation methods, the food industry can achieve improved food safety, extended shelf life, and better nutritional quality, ultimately benefiting both producers and consumers.

VL  - 14
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Author Information

Charena Jumamil Castro

College of Technology, Cebu Technological University-Main Campus, Cebu City, Philippines

Contact Email

http://orcid.org/0009-0009-2029-3094

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APA Style

Castro, C. J. (2025). Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value. International Journal of Nutrition and Food Sciences, 14(2), 85-97. https://doi.org/10.11648/j.ijnfs.20251402.11

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ACS Style

Castro, C. J. Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value. Int. J. Nutr. Food Sci. 2025, 14(2), 85-97. doi: 10.11648/j.ijnfs.20251402.11

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AMA Style

Castro CJ. Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value. Int J Nutr Food Sci. 2025;14(2):85-97. doi: 10.11648/j.ijnfs.20251402.11

Copy | Download

@article{10.11648/j.ijnfs.20251402.11,
  author = {Charena Jumamil Castro},
  title = {Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {14},
  number = {2},
  pages = {85-97},
  doi = {10.11648/j.ijnfs.20251402.11},
  url = {https://doi.org/10.11648/j.ijnfs.20251402.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251402.11},
  abstract = {This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irradiation, and Nanotechnology Applications. A comparative analysis was undertaken to determine the effectiveness, strengths, and weaknesses of each method. There were 40 respondents who shared their views and experiences on the various advanced food preservation methods. Survey data indicate varying degrees of consumer familiarity and acceptance, as well as perceived benefits and concerns regarding these technologies. The findings suggest that combining multiple preservation techniques can optimize outcomes by leveraging the unique advantages of each method. The paper concludes with recommendations for integrating advanced preservation methods, enhancing consumer education, investing in research and development, advocating for regulatory support, tailoring solutions to specific food categories, and prioritizing sustainability. Thus, by implementing these seven preservation methods, the food industry can achieve improved food safety, extended shelf life, and better nutritional quality, ultimately benefiting both producers and consumers.
},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value

AU  - Charena Jumamil Castro
Y1  - 2025/03/21
PY  - 2025
N1  - https://doi.org/10.11648/j.ijnfs.20251402.11
DO  - 10.11648/j.ijnfs.20251402.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 85
EP  - 97
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20251402.11
AB  - This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irradiation, and Nanotechnology Applications. A comparative analysis was undertaken to determine the effectiveness, strengths, and weaknesses of each method. There were 40 respondents who shared their views and experiences on the various advanced food preservation methods. Survey data indicate varying degrees of consumer familiarity and acceptance, as well as perceived benefits and concerns regarding these technologies. The findings suggest that combining multiple preservation techniques can optimize outcomes by leveraging the unique advantages of each method. The paper concludes with recommendations for integrating advanced preservation methods, enhancing consumer education, investing in research and development, advocating for regulatory support, tailoring solutions to specific food categories, and prioritizing sustainability. Thus, by implementing these seven preservation methods, the food industry can achieve improved food safety, extended shelf life, and better nutritional quality, ultimately benefiting both producers and consumers.

VL  - 14
IS  - 2
ER  -

Copy | Download