Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.

在人口增长和自然资源减少的背景下，食物浪费是影响公共卫生、环境和经济的一个主要问题。从收获到消费者的各个阶段都会发生浪费，需要先进的食品保存技术。浪费主要是由于食品中存在水分和微生物。微生物可以被杀死或灭活，并且应避免微生物的交叉污染，例如 2019 年冠状病毒病 (COVID-19)。除湿可能并非在所有情况下都是可行的。保存方法包括热、电、化学和辐射技术。在这里，我们回顾先进的食品保鲜技术，重点关注水果、蔬菜、饮料和香料。我们强调电热、冷冻和脉冲电场方法，因为它们既可以减少病原体，又可以改善营养和理化特性。超声波技术和臭氧处理适合保存热敏食品。最后，讨论了食品保鲜中的纳米技术。