Influence of conventional and emerging processing technologies on the quality attributes of ready-to-eat spice gravies

Abstract:

Ready-to-Eat (RTE) spice gravies have become increasingly popular due to growing consumer demand for convenient, safe, and high-quality foods with extended shelf life. Processing technologies play a crucial role in determining the physicochemical, nutritional, microbiological, and sensory attributes of these products. Conventional methods such as roasting, frying, cooking, homogenization, and retort sterilization ensure product safety but may reduce the retention of heat-sensitive nutrients, color, and flavor. In contrast, emerging technologies, including High-Pressure Processing (HPP), Microwave-Assisted Thermal Sterilization (MATS), Ohmic Heating, and High-Intensity Ultrasound, offer improved preservation of quality while maintaining microbial safety. This review summarizes the principles and applications of conventional and emerging processing technologies and evaluates their influence on the quality attributes, safety, and shelf life of RTE spice gravies. It also highlights current challenges and prospects for developing high-quality, minimally processed, and commercially viable RTE spice gravy products.