Editorial on the Special Issue “Non-Thermal Technologies in Food Science”

Driven by the rising consumer demand for healthy, clean-label foods, the food industry is transitioning towards innovative conservation and quality control methods. Traditional thermal treatments, which rely on high temperatures and extended processing times, often compromise product quality [1,2,3]. Non-thermal technologies operate at ambient or low temperatures, aiming to preserve and enhance foods’ taste, texture, and nutritional value [4,5,6,7]. Furthermore, non-thermal technologies are more sustainable, demanding less energy, which can often come from renewable sources. As a result, there is a growing interest in non-thermal technologies, which are revolutionizing food processing by making it more efficient and environmentally friendly.

This Special Issue “Non-thermal Technologies in Food Science” has published eight articles dealing with ultrasound, pulsed electric field, cold plasma, supercritical fluid, and low-temperature drying. Herrera-Ponce et al. [8] explore ultrasound technology to enhance the functional properties of whey–oat beverages, a growing segment in the functional beverage market. The study highlights several key points, such as the improvement in antioxidant activity, energy efficiency, and maintaining the quality of ultrasound-treated whey–oat beverages. The application of pulsed electric field (PEF) was addressed by Qin et al. [9] who reported on PEF treatment with BaTiO₃ dielectric layers to sterilize yeast. The research points out potential reactions between dielectric barriers and the liquid, which is important for understanding and mitigating any adverse effects during the PEF process in generating lower amounts of metallic ions.

Fernandes and Rodrigues [10] presented an innovative approach to improving the quality of pasteurized orange juice using green chemistry techniques. The study demonstrates that glow discharge plasma can significantly improve the aroma of pasteurized orange juice, making it more similar to freshly squeezed juice. The study contributes to the development of better-tasting, higher-quality pasteurized orange juice, offering a promising alternative to traditional processing methods. Supercritical fluid extraction was investigated by Aniceto et al. [11], addressing the sustainable valorization of tomato processing residues, which are often discarded despite containing valuable bioactive compounds. The study highlights the potential to extract valuable compounds like lycopene, β-carotene, tocopherols, and sitosterols from tomato residues, which can be used in food, pharmaceutical, and nutraceutical industries. Their findings support the development of sustainable practices in the food processing industry, turning waste into valuable resources and contributing to a circular economy.

Scaling up non-thermal processes is one of the biggest challenges engineers face while working with these technologies. The article by Rodríguez et al. [12] explores the use of power ultrasound to enhance the extraction of valuable compounds, specifically polyphenols, from olive pomace. The research provides comprehensive insights into optimizing extraction conditions by studying the ultrasound-assisted extraction (UAE) process at various scales—laboratory, medium, and pilot. Their research shows how UAE can be effectively scaled up from laboratory to industrial levels, ensuring that the technology is viable for large-scale applications.

The review published by Andaluz-Mejía et al. [13] examines innovative methods for food preservation that align with consumer demands for maintaining nutritional and sensory qualities. Their article shows that combining non-thermal technologies with antimicrobial peptides (AMPs) leads to higher efficiency in microbial inactivation than using these methods separately, resulting in safer and longer-lasting food products. One of the key points reported is the dependence of the effectiveness of these combined treatments on several factors, including the food matrix characteristics and the specific conditions of both the non-thermal treatment and AMP application. Their insights are crucial for optimizing these methods for different food products.

While drying is usually considered a thermal technology, this Special Issue features two articles on drying processes operating at lower temperatures. The work by Gallardo-Rivera et al. [14] reports on using foaming technology to dehydrate yogurt at lower temperatures, which helps preserve the yogurt’s nutritional and probiotic qualities. By comparing conventional drying, freeze drying, and vacuum drying, the research provides valuable insights into the most effective methods for producing high-quality powdered yogurt. The last article in this Special Issue, by Tay et al. [15], highlights the development of a low-temperature spray-drying process that preserves the physicochemical properties and functionalities of waxy rice starch, which is crucial for maintaining the quality and performance of the starch in various applications. The research contributes to advancing food processing technologies by providing a method to produce high-quality rice starch efficiently and sustainably, benefiting both manufacturers and consumers.

Non-thermal technologies are revolutionizing the food industry by preserving food’s nutritional and sensory qualities while ensuring safety and extending shelf life. Techniques such as pulsed electric fields, cold plasma, supercritical fluids, and ultrasound presented in this Special Issue offer innovative solutions that reduce the need for high temperatures, thus maintaining the integrity of vitamins, antioxidants, and other sensitive compounds [16,17]. All the articles presented in this Special Issue align with the United Nations Sustainable Development Goals (SDGs), particularly Goal 12: Responsible Consumption and Production, by promoting sustainable food processing methods that minimize energy consumption and reduce waste. Additionally, these technologies support Goal 3: Good Health and Well-being by providing consumers with healthier food options [18]. By integrating non-thermal technologies, the food industry can enhance food security, improve public health, and contribute to a more sustainable and resilient global food system.