Preserving Nutritional andHealth-Promoting Compounds inSpices through Improved ProcessingTechnologies
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Abstract
Spices are valued for their nutritional and health-promoting compounds, yet conventional processing often causes significant degradation. This review examines innovative technologies to minimize losses and enhance
preservation, including electrically assisted thermal methods (ohmic heating, microwaves), non-thermal techniques (high-pressure processing, pulsed electric fields, ultrasonics, cryogenic milling), and advanced
packaging systems. These approaches effectively retain bioactive phytochemicals, antioxidants, and volatiles while ensuring microbial safety and sensory quality. By integrating energy-efficient, sustainable strategies, they address industrial challenges, extend shelf life, and boost product functionality. The evidence supports a shift to\next-generation processing, providing a roadmap for superior spice quality and global market competitiveness.
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