Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
4.7
3.5
Journals
Processes
Special Issues
Technological Advancements in Food Processing and Packaging
share announcement

Technological Advancements in Food Processing and Packaging

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (10 February 2023) | Viewed by 14791

Special Issue Editors

Dr. Tobi Fadiji

E-Mail Website
Guest Editor
Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
Interests: food packaging; postharvest technology; food processing; numerical simulation and modelling of agricultural and packaging systems; agricultural engineering; drying technology; nanotechnology in food and packaging
Dr. Pankaj B. Pathare

E-Mail Website1 Website2
Guest Editor
Department of Soils, Water and Agricultural Engineering, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, Oman
Interests: postharvest technology; drying; food quality; packaging; fresh produce transportation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The ability to provide food of sufficient quality, quantity and safety to the world’s growing population, predicted to rise above 9 billion in 2050, is an enormous challenge, and it has been projected that food production and agricultural productivity will have to increase by more than 70% to meet the future demand and dietary energy. The energy gap can be addressed by reducing demand, lessening the current level of food waste, or increasing food availability through processing and packaging. Food safety is critical in the food manufacturing, processing, and packaging industries, as well as for food producers, processors, and consumers. Moreover, proper food processing followed by its suitable packaging provides the consumer with safe commodities for consumption. Many food processing operations are designed to extend the shelf life of food products. Food processing principles include reducing or eliminating microbial activity and other factors that influence food spoilage. The inactivation of food spoilage microorganisms and pathogenic bacteria that could adversely affect human health is crucial, and has led to the development of novel food processing techniques. These methods, in combination with new and recent packaging technologies, are being developed and used to ensure food safety and preserve foods’ nutritional value.

This Special Issue on “Advances in food processing and packaging technology” focuses on the latest research and development in this area. We target specifically the development and application of novel and sustainable food processing and packaging solutions, including the application of modelling approaches to analyze food processes to better understand the complex physical mechanisms involved, assess the food processes to ensure quality of the products and design and optimize food process systems. Contributions covering a wide range of food materials such as fruits and vegetables, grains, meats, fibers and dairy products are most welcome. Additionally, review papers providing critical overviews of state-of-the-art developments on food processing and packaging research are welcomed. Topics include, but are not limited to:

  • Emerging/advances in food processing technology;
  • Food packaging technologies;
  • Active packaging; 
  • Smart/intelligent packaging;
  • Nano-packaging;
  • Modified atmosphere packaging (MAP);
  • Edible films/coatings;
  • Impact of food processing on the environment;
  • Environmental impact of food packaging;
  • Modelling and simulation of food process and packaging systems.

Dr. Tobi Fadiji
Dr. Pankaj B. Pathare
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • postharvest
  • quality
  • food packaging
  • edible coatings
  • novel preservation techniques
  • mathematical model

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Editorial

Jump to: Research, Review

4 pages, 193 KiB  
Editorial
Technological Advancements in Food Processing and Packaging
by Tobi Fadiji and Pankaj B. Pathare
Processes 2023, 11(9), 2571; https://doi.org/10.3390/pr11092571 - 28 Aug 2023
Viewed by 3000
Abstract
The global challenge of providing sufficient, safe, and sustainable food to a growing population requires continuous food processing and packaging technology advancements [...] Full article
(This article belongs to the Special Issue Technological Advancements in Food Processing and Packaging)

Research

Jump to: Editorial, Review

16 pages, 1700 KiB  
Article
Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions
by Nouha Harizi, Joana Madureira, Ahmed Zouari, Mohamed Ali Ayadi, Sandra Cabo Verde and Nourhène Boudhrioua
Processes 2023, 11(3), 897; https://doi.org/10.3390/pr11030897 - 16 Mar 2023
Cited by 6 | Viewed by 2238
Abstract
This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet [...] Read more.
This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 ± 2 °C) or freeze drying (−50 °C, 0.05 mbar) coupled or not to gamma irradiation (at 5, 11, 22 kGy). The results showed that the total phenolic content (measured in gallic acid equivalent, GAE) varied depending on the drying technique. The freeze-drying process corresponded to the highest values of total phenolic compounds, with 247.23 ± 2.08 mg GAE/100 g powder for the β-casein fraction of camel milk (βC CaM) and 621.13 ± 4.16 mg GAE/100 g powder for the β-casein fraction of cow milk (βC CoM). Compared to spray-dried fractions, freeze-dried fractions showed generally higher ferric reducing antioxidant power for both camel milk and cow milk. The highest values of free radical scavenging activity were seen in the spray-dried β-casein fractions of camel milk (βC CaM) and cow milk (βC CoM) and in the freeze-dried acid whey of cow and camel milk (AW CaM and AW CaM). Freeze-dried acid whey (AW CaM and AW CoM) appeared to be less sensitive to gamma irradiation at 5 and 11 kGy. Full article
(This article belongs to the Special Issue Technological Advancements in Food Processing and Packaging)
►▼ Show Figures

Graphical abstract

14 pages, 2748 KiB  
Article
Frost Formation in Frozen Meat Packaged with Two Plastic Films (LDPE and PVC)
by Rosalía Meléndez-Pérez, Yevit Rodríguez-Hernández, José Luis Arjona-Román, Abraham Méndez-Albores and Jonathan Coria-Hernández
Processes 2022, 10(11), 2415; https://doi.org/10.3390/pr10112415 - 16 Nov 2022
Cited by 2 | Viewed by 1600
Abstract
Frozen food is exposed to inevitable temperature changes during its storage, transport, and at the point of sale, which implies a significant impact on its properties and quality. Thus, the study of the effect of the formation of crystals on both the surface [...] Read more.
Frozen food is exposed to inevitable temperature changes during its storage, transport, and at the point of sale, which implies a significant impact on its properties and quality. Thus, the study of the effect of the formation of crystals on both the surface of the meat and the container when it is kept frozen, involving the thermodynamic analysis and changes that occurred at the structural level, is necessary. In this research, pork meat from Longissimus thoracis muscle was used, which was cut into plates and packed with two types of food-grade films: (1) Polyvinyl Chloride (PVC) and (2) low-density polyethylene (LDPE). Samples were frozen by indirect contact with nitrogen up to −40 ± 0.5 °C and subsequently stored at −20 ± 1 °C in a chamber from 0 to 15 days. The frost thickness was evaluated by the image superposition method. FTIR spectra were obtained by means of an Attenuated Total Reflectance (ATR) accessory, and thermal changes were determined by Modulated Differential Scanning Calorimetry (MDSC). It was found that the thickness of the frost on the surface of the meat is less when it is packaged with PVC due to the characteristics of the polymer matrix of the package. Furthermore, there were important changes at the molecular level identified by FTIR and MDSC, indicating significant differences (p < 0.05) between the samples. In general, PVC films were more stable at lower temperatures, allowing a small number of changes in the meat surface due to temperature fluctuations. Full article
(This article belongs to the Special Issue Technological Advancements in Food Processing and Packaging)
►▼ Show Figures

Graphical abstract

15 pages, 2382 KiB  
Article
Geometric Calculation of the Influence of an Oscillating Sieve’s Actuation Mechanism Position on Its Motion
by Emilian Moșneguțu, Claudia Tomozei, Mirela Panainte-Lehăduș, Dana Chițimuș and Oana Irimia
Processes 2022, 10(9), 1760; https://doi.org/10.3390/pr10091760 - 2 Sep 2022
Cited by 2 | Viewed by 1205
Abstract
This article offers a general approach to studying a four-bar mechanism from a geometric viewpoint. The four-bar mechanism form is used in a large number of existing pieces of machinery and equipment. This type of mechanism, used to drive a screen and generate [...] Read more.
This article offers a general approach to studying a four-bar mechanism from a geometric viewpoint. The four-bar mechanism form is used in a large number of existing pieces of machinery and equipment. This type of mechanism, used to drive a screen and generate its oscillating motion, is referred to in this article for its application in separation systems. In the literature, there are numerous approaches for analyzing such a mechanism. In addition to determining this mechanism’s geometry, an examination of the influence of the drive system’s position on the motion of the tie rods, or the support system of an oscillating site, is also conducted. In the investigation, the connecting rod angle was adjusted between −45 degrees and 60 degrees without respect to the horizontal. The following parameters, which correspond to the operation of the oscillating sieve motion, were obtained from the determined mathematical relations: the movement made by the free end of the tie rod; the tie rod’s angle in relation to the crank movement varies; and variation in the angle the tie rod achieves based on the drive system’s inclination angle. From the analysis, it was discovered that the drive system’s position in relation to the other components of the assembly had a direct influence. The calculation steps were designed to be performed using Mathcad 15. Full article
(This article belongs to the Special Issue Technological Advancements in Food Processing and Packaging)
►▼ Show Figures

Graphical abstract

21 pages, 3177 KiB  
Article
Influence of Nano-Silica/Chitosan Film Coating on the Quality of ‘Tommy Atkins’ Mango
by Hazem S. Kassem, Mohamed E. Tarabih, Hamed Ismail and Eman E. Eleryan
Processes 2022, 10(2), 279; https://doi.org/10.3390/pr10020279 - 30 Jan 2022
Cited by 6 | Viewed by 3006
Abstract
In this study, we assessed the coating of ‘Tommy Atkins’ mangoes with films containing chitosan and nano-silicon dioxide in terms of the effects on fruit parameters as an indicator of quality. After coating, the fruits were first stored at 13 ± 1 °C [...] Read more.
In this study, we assessed the coating of ‘Tommy Atkins’ mangoes with films containing chitosan and nano-silicon dioxide in terms of the effects on fruit parameters as an indicator of quality. After coating, the fruits were first stored at 13 ± 1 °C and 90–95% RH for 30 days, and then at 20 ± 2 °C and 70–75% RH for 5 days, which corresponds to the marketing period. The results showed that coating treatments significantly decreased the fruits’ weight loss and decay percentage compared to the uncoated control samples over the storage period. Additionally, all coated treatments delayed skin degreening, reduced endogenous ethylene production, suppressed respiration rate, and maintained the firmness, compared to untreated control fruit. Titratable acidity and vitamin C significantly decreased in all samples during storage, but this decrease was less pronounced in the coated fruits. Furthermore, coating can delay the increments in total soluble solids and total sugars while maintaining total phenolics, and high antioxidant content of fruits, thereby extending the effective length of the marketing period of treated fruits compared to the control. It was shown that the coating combination of 2% chitosan plus 1% nano-silicon dioxide was the most successful in maintaining the mango’s quality under cold storage and during marketing. Full article
(This article belongs to the Special Issue Technological Advancements in Food Processing and Packaging)
►▼ Show Figures

Figure 1

21 pages, 1796 KiB  
Article
Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit
by Tatenda Gift Kawhena, Umezuruike Linus Opara and Olaniyi Amos Fawole
Processes 2022, 10(1), 164; https://doi.org/10.3390/pr10010164 - 14 Jan 2022
Cited by 10 | Viewed by 2132
Abstract
This study investigated the effect of gum Arabic and starch-based coating and two polyliners (Liner 1-micro-perforated Xtend® and Liner 2-macro-perforated high-density polyethylene) on whole ‘Wonderful’ pomegranate fruit during cold storage (5 ± 1 °C and 95 ± 2% RH). Uncoated (UC) and [...] Read more.
This study investigated the effect of gum Arabic and starch-based coating and two polyliners (Liner 1-micro-perforated Xtend® and Liner 2-macro-perforated high-density polyethylene) on whole ‘Wonderful’ pomegranate fruit during cold storage (5 ± 1 °C and 95 ± 2% RH). Uncoated (UC) and coated (GAMS) fruit were packaged into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high) with (GAMS + Liner 1, GAMS + Liner 2, UC + Liner 1 and UC + Liner 2) or without (UC and GAMS) polyliners. After 42 d, treatment GAMS + Liner 1 recorded the least weight loss (4.82%), whilst GAMS recorded lower (8.77%) weight loss than UC + Liner 2 (10.07%). The highest (24.74 mLCO2 kg−1h−1) and lowest (13.14 mLCO2 kg−1h−1) respiration rates were detected in UC and GAMS + Liner 1, respectively. The highest and lowest total soluble solids were recorded for GAMS (16.87 °Brix), and GAMS + Liner 1 (15.60 °Brix) and UC + Liner 1 (15.60 °Brix), respectively. Overall, no decay was detected for coated fruit packaged with either Liner 1 or Liner 2. Therefore, the combination of GAMS with Xtend® polyliners proved to be an effective treatment to maintain the quality of ‘Wonderful’ pomegranates during storage. Full article
(This article belongs to the Special Issue Technological Advancements in Food Processing and Packaging)
►▼ Show Figures

Figure 1

Review

Jump to: Editorial, Research

30 pages, 1193 KiB  
Review
A Review on Antimicrobial Packaging for Extending the Shelf Life of Food
by Tobi Fadiji, Mahdi Rashvand, Michael O. Daramola and Samuel A. Iwarere
Processes 2023, 11(2), 590; https://doi.org/10.3390/pr11020590 - 15 Feb 2023
Cited by 33 | Viewed by 11942
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved [...] Read more.
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information. Full article
(This article belongs to the Special Issue Technological Advancements in Food Processing and Packaging)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop