Non-Thermal Technologies in Food Fermentation: Mechanisms, Benefits, and Industrial Perspectives for Sustainable Development

Non-thermal technologies (NTTs) such as ultrasound (US), pulsed electric fields (PEF), high-pressure processing (HPP), cold plasma (CP), and pulsed light (PL) are emerging as versatile tools in food fermentation, offering microbial control and process enhancement without the detrimental heat effects of conventional methods. Operating at ambient low temperatures, these techniques preserve heat-sensitive compounds, modulate microbial activity, and improve mass transfer, enabling both quality retention and functional enrichment. Recent studies highlight their potential to stimulate metabolic pathways and enhance the release of bioactive compounds, opening new opportunities for fermented food production. The bibliometric analysis of the recent literature further reveals a growing interest in NTT applications in fermentation, with HPP and PEF showing the highest industrial maturity. Each technology exhibits distinct mechanisms and optimal niches across upstream, midstream, and downstream stages: HPP for uniform volumetric treatment, US for fermentation intensification, CP for surface-selective oxidative chemistry, PEF for membrane permeability control, and PL for rapid, residue-free decontamination. While the degree of industrial readiness varies, critical barriers such as scale-up limitations, high capital costs, energy distribution uniformity, process standardization, and techno-economic feasibility remain to be overcome. Beyond technical aspects, the successful commercialization of NTTs will also depend on addressing regulatory approval pathways, ensuring consumer trust and acceptance, and demonstrating their contribution to sustainability goals through lower energy use, reduced food waste, and environmentally responsible processing. Strategic, stand-alone, or hybrid applications of NTTs can therefore act not only as technological alternatives but also as enablers of a more sustainable, consumer-centered, and innovation-driven food system.