Special Issue on “10th Anniversary of Processes: Recent Advances in Food Processing Processes”

It is a great pleasure to present this Special Issue of Processes, dedicated to celebrating the journal’s 10th anniversary and showcasing the latest advances in the field of food processing. Over the past decade, Processes has grown and developed into a highly reputable platform for disseminating high-quality research on process engineering and technology. This milestone provides an excellent opportunity to reflect on the progress made in food processing and to showcase innovative approaches that are shaping the future of the field.

The food processing industry is undergoing a dynamic transformation, driven by the need for sustainability [1], enhanced efficiency [2], product safety [3], and the demand for healthier, high-quality food [4,5]. Scientific research and technological innovation play a pivotal role in addressing these challenges. From emerging thermal and non-thermal processing methods to advances in digitalization, automation, and sophisticated process modeling techniques, recent developments in food processing are significantly transforming the industry. These innovations not only enhance production efficiency and product quality but also contribute to the development of more sustainable and environmentally friendly manufacturing systems [6]. By integrating cutting-edge technologies and data-driven approaches, the food industry is moving toward smarter, safer, and more resource-efficient processing solutions [7,8,9].

This Special Issue on “10th Anniversary of Processes: Recent Advances in Food Processing Processes” brings together contributions from researchers and practitioners who are pushing the boundaries of traditional food processing. The papers collected here cover a wide spectrum of topics and the articles reflect the diverse, interdisciplinary, and rapidly evolving nature of modern food processing. The seventeen manuscripts published in this Special Issue (sixteen articles and one review) are discussed below.

Recently, scientific interest has focused on the properties of food powders, which have applications in numerous sectors of the food industry [10,11,12]. In the study by Stasiak et al. [13], a novel approach was introduced to evaluate the mechanical properties of food powders stored short-term under relative humidity conditions of 75% and 90%. The authors used an innovative pull-based tester device that measures the force required to break apart agglomerates in wheat flour and potato starch subjected to various consolidation pressures. This device also allows simultaneous wetting of the powder during testing, providing a new method for analyzing the mechanical behavior of these materials. Force oscillations recorded during the withdrawal of the measuring rod enabled the identification of the stick–slip phenomenon and determination of its characteristic parameters. The results confirmed the high precision and repeatability of the measurements, demonstrating the effectiveness of this method for assessing the caking behavior of food powders. These findings may be especially valuable for farmers, manufacturers, and companies involved in raw material processing.

Food producers are increasingly turning to new and attractive raw materials with health-promoting properties [14,15]. One such ingredient is the cornelian cherry (Cornus mas L.), whose fruits are rich in bioactive compounds that may have a beneficial impact on human health [16]. In the study published in the Special Issue [17], the physicochemical properties and amygdalin content of brandy and liqueur prepared from frozen cornelian cherry fruits were analyzed and compared. The results revealed significant physicochemical differences between the tested alcoholic beverage samples. However, both products contained a wide range of beneficial functional compounds while maintaining a low, non-toxic level of amygdalin. The in silico analysis showed that the distribution of orbital density has the greatest influence on the physical properties of amygdalin, whereas the differences in polarity between ethanol and water had no significant effect on its spectroscopic properties [17].

In another study included in the Special Issue, the chemical and sensory characteristics of natural wines produced using different vessels were analyzed [18]. The authors demonstrated that wines produced in amphorae and wooden barrels contain higher concentrations of higher alcohols and esters. They showed that the type of container significantly influences the composition of the wine. Additionally, the authors observed that Fiano wines have a distinctive sensory profile, which is also attributed to the traditional winemaking process employed, involving no use of starter yeasts or technological and chemical additives.

The Special Issue features a study investigating the elicitation of radish and broccoli seeds with ClO₂ solutions [19]. The authors found that treating broccoli seeds with ClO₂ solutions at concentrations of 800–1000 ppm notably increased the total phenolic content and ascorbic acid levels in the resulting sprouts. This elicitation process using chlorine dioxide not only boosted the concentration of certain bioactive compounds but also enhanced the microbiological safety of the sprouts [19].

One of the current trends in food production is the development of cereal-based products with increased protein content [20,21]. In a study published in the Special Issue, the authors developed low-carbohydrate, high-protein breads using flaxseed flour, buckwheat flour, pea protein, and varying amounts of watermelon seed flour. Their findings showed that the addition of watermelon seed flour increased bread volume without significantly affecting crumb color. Sensory analysis indicated that a 5% addition was optimal, resulting in bread that meets the requirements of low-carbohydrate, high-protein diets. Moreover, breads enriched with watermelon seed flour contained higher levels of essential amino acids compared to the control sample [22].

Another study included in the Special Issue focuses on food enrichment, wherein a natural colorant extracted from jabuticaba skin (Myrciaria cauliflora Mart.) was tested as a substitute for synthetic additives in yogurt. The colorant was added at various concentrations and the yogurts were stored for 28 days. The results showed slight changes in color and pH over time, as well as a small decrease in yogurt viscosity. However, sensory evaluations confirmed good taste and appearance. This natural pigment appears to be a promising alternative for coloring yogurts while also contributing to waste reduction [23].

The Special Issue also includes a study focused on analyzing the correlation between onion peeling efficiency and the volume of waste generated during the process [24]. The research was conducted using a pilot-scale onion peeling system. The authors developed a mathematical model to describe the dynamics of the peeling process. They also established a response surface illustrating the relationships between the key variables. The findings revealed that compressed air pressure is a critical factor influencing both peeling efficiency and the amount of peel waste. In contrast, extending the duration of air application did not lead to better outcomes, and neither the size nor the firmness of the onions had any meaningful effect on the process.

A study on the triticale grain grinding process was also involved in this Special Issue [25]. Triticale, a rye–wheat hybrid, is increasingly used in food production [26]. The study examined the grinding of eight new triticale varieties, using a knife mill on grains tempered to 12% moisture. Key grinding parameters and chemical properties, including protein, phenolics, and antioxidant activity, were measured. Protein content was influenced by both variety and harvest year, while other traits were mostly genetic. The variety also had the greatest effect on grinding performance. The Belcanto variety required less energy to grind and had the highest antioxidant activity [25].

One of the processes increasingly used in the food industry is extrusion [27,28]. Two studies related to this topic were included in this Special Issue. The first [29] evaluated how key extrusion parameters influenced the characteristics of snacks made from broken rice and cowpea flour. The results showed that the physical properties of the extrudates were significantly affected by process variables. In particular, hardness mainly depended on screw speed and moisture content, while the water absorption index was influenced by all tested factors. In contrast, water solubility and overall product acceptability were primarily governed by moisture level. The authors demonstrated that the combination of cowpea and broken rice flours is highly acceptable and offers promising potential as a nutritious, ready-to-eat product that could help address food security challenges. Another study in this field focused on using extrusion to produce packaging films [30]. This research examined the incorporation of tucumã oil and its microparticles into extruded cassava starch films and assessed their impact on the films’ physical and mechanical properties. The microparticles were created via spray drying and spray chilling, using gum Arabic and vegetable fat as encapsulating agents. The addition of these additives resulted in yellow-colored films with increased opacity and reduced water solubility. However, the presence of large particles caused structural imperfections and reduced mechanical strength. The findings suggest that cassava starch films enriched with tucumã oil have promising potential as active packaging materials.

This Special Issue also includes a review paper covering the latest advances in vitamin C production. This review discusses various extraction techniques from plants, fruits, vegetables, algae, and leaves, with a focus on the most widely used green methods such as ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction [31].

The Special Issue also includes three studies on modern food processing and analyzing methods. One manuscript compared traditional thermal processing of low-acid vegetables with acidified thermal processing at a pH below 4.6. Acidified processing better preserved color and texture, similar to blanched vegetables, whereas the traditional method caused significant texture deterioration. The lower temperatures and milder conditions of acidified processing also offer substantial energy savings. Additionally, excess acid can be removed by rinsing if desired. Acidified thermal processing thus shows great potential for maintaining quality and improving the efficiency of low-acid vegetable processing [32].

In another related study, a sensitive electrochemical aptasensor was developed for detecting ochratoxin A. The sensor utilized gold nanoparticle-modified zinc oxide and methylene blue to detect ochratoxin by measuring changes in electrical signals upon ochratoxin binding to the aptamer. It demonstrated a wide detection range and a low detection limit, and was successfully tested on wine and beer samples [33].

The third study on this topic focused on extracting chlorogenic acid (CGA) from honeysuckle using various alcohols. The extraction process was optimized using the Box–Behnken design to evaluate the effects of different parameters. Optimal conditions were found to be a solid-to-liquid ratio of 1:20, 40 min of ultrasonic treatment at 240 W, resulting in a CGA extraction rate of 2.98%. The results showed that the extraction efficiency depended on the alcohol’s carbon chain length and number of hydroxyl groups. This work provides a technical foundation for the safe and efficient production of CGA from honeysuckle [34].

The Special Issue also addressed the topic of microwave-assisted osmotic dehydration (MWODS) as a pretreatment for pineapple pieces before freezing, combined with an edible sodium alginate–calcium chloride coating. MWODS enabled faster and more efficient moisture removal compared to conventional methods, improving the quality of frozen pineapple during storage. The edible coating further reduced drip loss and helped maintain better texture, color, and appearance after thawing. Both treatments enhanced the overall quality of frozen pineapple compared to untreated samples [35].

Additionally, different texture measurement methods for surimi gels were analyzed, including gels with additives such as whey protein, potato starch, and egg white. Tests showed strong correlations in gels without additives, but additives reduced measurement consistency. Digital image correlation revealed higher local strain concentrations in gels with whey protein and egg white during mechanical tests. The research suggests that this method is a useful tool for better analyzing strain distribution and improving texture evaluation of surimi gels [36].

Moreover, the Special Issue also includes a study on mass transfer during food digestion, focusing on how gastric acid interacts with food and dissolves nutrients. The researchers developed a computational fluid dynamics model to simulate the dissolution of tablets in a beaker with a stirrer, based on in vitro experiments. The predicted mass transfer rates from the simulations closely matched the experimental results. The study further explored the impact of different stirrer types and speeds on mass transfer [37].

We extend our sincere thanks to all the authors, reviewers, and editors who have contributed to this Special Issue, and to the broader community who have supported Processes over the past ten years. We hope this collection not only commemorates a decade of scholarly impact but also inspires continued innovation and collaboration in the years to come.