Pulse Brain · Growing Health Evidence Index
Tier 4 — Narrative / commentaryPeer-reviewed

Novel technologies boost phytochemical retention in plant-based foods: a current state of knowledge

Joachim Dotto Matondo; Bernard Elias Chove

Cogent Food & Agriculture · 2026

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Summary

This narrative review synthesises recent advances in non-thermal food processing technologies—including high-pressure processing, pulsed electric fields, cold plasma, and ultrasound-assisted extraction—that preserve heat-labile phytochemicals whilst inactivating pathogens. The authors provide an integrated cross-comparative framework quantitatively evaluating phytochemical retention across these disparate technologies, alongside advanced drying and smart packaging strategies. Despite demonstrated efficacy, adoption barriers such as high capital costs, scalability challenges, and regulatory uncertainty remain significant impediments to mainstream implementation.

Regional applicability

The findings are globally applicable to food processing practice and regulation, though UK adoption would depend on alignment with Food Standards Agency guidance and cost competitiveness relative to conventional thermal processing. The review's emphasis on regulatory harmonization and standardized protocols is particularly relevant to United Kingdom industry seeking to scale these technologies within EU and domestic food safety frameworks.

Key measures

Phytochemical retention rates across non-thermal processing technologies; antioxidant, vitamin, and pigment stability; pathogen inactivation efficacy; shelf-life extension through smart packaging; capital costs and scalability metrics

Outcomes reported

The review synthesized advances in novel non-thermal processing technologies (high-pressure processing, pulsed electric fields, cold plasma, ultrasound-assisted extraction) and advanced drying strategies that enhance retention of heat-labile phytochemicals, antioxidants, vitamins, and pigments during food processing and storage. It provided quantitative evaluation of phytochemical retention gains across these technologies and assessed optimization parameters and industrial feasibility.

Theme
Nutrition & health
Subject
Food processing & bioavailability
Study type
Narrative Review
Study design
Narrative review
Source type
Peer-reviewed study
Status
Published
System type
Food supply chain
DOI
10.1080/23311932.2026.2667563
Catalogue ID
NRmupdc5m3-09f

Topic tags

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