Changes in consumer’s desires in the recent past have led to the requirement for more convenient foods having supreme qualities and freshness, minimally processed and packaged, easy to consume and nutritionally healthier. Hence, the focus directed towards alternative technologies that are environment friendly, low in cost and able to preserve fresh quality attributes of the food. Many novel non thermal technologies like high pressure processing, pulsed light, pulsed electric field, ultrasound, irradiation etc. find application in preservation of food and is in the line of commercialization. Thermal pasteurization and thermal sterilization for the inactivation of microorganism and reduction of enzyme activity, has resulted in making safe product with extended shelf life. But despite its substantial benefits, thermal treatments end with over processed food having significant changes that can alter its sensorial attributes like flavor, colour, texture and nutrient content.

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