Literature Study on Food Preservation Methods and Their Effects on Product Quality and Shelf Life

Novelina Andriani Zega; Mashati Bate'e; Marina Gea; Dewi Sandra Zamili; Irene Infak Halawa; Lestariani Zebua; Seniman Putri  Sari Zega

doi:10.56207/genbionix.v4i2.962

Authors

Novelina Andriani Zega Department of Biology Education, Universitas Nias, Indonesia https://orcid.org/0009-0005-1089-1331
Mashati Bate'e Department of Biology Education, Universitas Nias, Indonesia
Marina Gea Department of Biology Education, Universitas Nias, Indonesia
Dewi Sandra Zamili Department of Biology Education, Universitas Nias, Indonesia
Irene Infak Halawa Department of Biology Education, Universitas Nias, Indonesia
Lestariani Zebua Department of Biology Education, Universitas Nias, Indonesia
Seniman Putri Sari Zega Department of Biology Education, Universitas Nias, Indonesia

DOI:

https://doi.org/10.56207/genbionix.v4i2.962

Keywords:

food preservation, food quality, shelf life, food technology, food safety

Abstract

Food preservation is an essential technology in the food industry aimed at maintaining product quality, ensuring food safety, and extending shelf life. Various preservation methods have been developed, ranging from conventional techniques such as refrigeration, freezing, drying, and fermentation to modern technologies including vacuum packaging, Modified Atmosphere Packaging (MAP), edible coatings, and non-thermal processing. This article aims to review different food preservation methods and analyze their effects on food quality and shelf life based on published scientific studies. The research employed a literature review method by collecting and analyzing relevant national and international journal articles on food preservation technologies. The findings indicate that each preservation method operates through different mechanisms to inhibit microbial growth, enzymatic activity, and chemical reactions responsible for food deterioration. Refrigeration and freezing effectively slow biological spoilage, while drying reduces moisture content and limits microbial growth. Fermentation enhances product stability and may improve functional properties. Furthermore, modern preservation technologies, such as MAP, edible coatings, and non-thermal methods, have demonstrated greater effectiveness in maintaining nutritional value, color, texture, and sensory characteristics of food products. Combining multiple preservation techniques often provides superior results in extending shelf life without significantly compromising product quality. Therefore, selecting appropriate preservation methods is crucial for maintaining food quality, ensuring safety, and minimizing postharvest losses during storage and distribution.

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