Vol. 12, Issue 5 (2024)
Role of food chemistry in enhancing shelf life and quality of ready-to-eat and ready-to-cook foods
Author(s): Niroshan Perera
Abstract: The growing demand for ready-to-eat (RTE) and ready-to-cook (RTC) foods has heightened the importance of food chemistry in ensuring both product quality and shelf stability. This review aims to synthesize recent findings on the role of food chemistry in enhancing the safety, sensory attributes, and storage life of these convenience products. The review methodology is based on an extensive survey of peer-reviewed journal articles, government reports, and industry datasets covering the period 2010–2022, with particular attention to studies highlighting chemical, biochemical, and technological interventions. Databases such as Scopus, Web of Science, and ScienceDirect were searched systematically, and relevant reports from the Food and Agriculture Organization (FAO) and national food safety agencies were also considered. Findings reveal that advances in food chemistry have allowed the strategic use of natural antioxidants, antimicrobials, and modified starches to control spoilage mechanisms. Techniques such as controlled pH regulation, enzymatic inhibition, lipid oxidation control, and protein cross-linking have emerged as critical strategies in maintaining texture, flavor, and microbial safety. The integration of nanotechnology-based coatings and edible films, derived from polysaccharides and proteins, further demonstrates the expanding scope of chemical science in food preservation. Real-time studies on packaged foods highlight the synergistic role of packaging chemistry and storage environment in extending shelf life. Importantly, the review underscores that consumer acceptance is not solely determined by shelf stability but also by nutritional retention and the absence of synthetic additives. The review concludes that food chemistry is pivotal in bridging consumer expectations with technological feasibility. However, gaps remain in translating laboratory-level innovations into large-scale commercial applications. Future research should prioritize green chemistry approaches, novel bioactive compounds, and sustainable packaging solutions that align with global regulatory frameworks.
Pages: 210-216 | 183 Views 138 Downloads
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How to cite this article:
Niroshan Perera. Role of food chemistry in enhancing shelf life and quality of ready-to-eat and ready-to-cook foods. Int J Chem Stud 2024;12(5):210-216.
