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Novel Thermal and Non-thermal Technologies towards Sustainability and Microbiological Food Safety and Quality

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 June 2025) | Viewed by 19176

Special Issue Editors


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Guest Editor
School of Applied Sciences, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK
Interests: food microbiology and safety; non-thermal food processing technologies; antimicrobial delivery systems; 3D-printed functional foods; electrochemical (bio)sensors; sustainable agri-food systems

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Guest Editor
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: green extraction; isolation and characterization of plant bioactive compounds; encapsulation of bioactive compounds; valorization of agricultural byproducts and wastes; determination of bioaccessibility/bioavailability; assessment of antioxidant activity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With the globalisation of the food trade and the emergence of new consumer habits, food production, processing, and distribution have undergone significant changes. These changes have continuously challenged the global food systems. However, every effort is being made to ensure that the food produced is healthy and safe, which is crucial to guarantee public health and well-being.

Thermal methods are generally performed in the food industry to prolong the product’s shelf life and inactivate spoilage and pathogenic microorganisms. Novel thermal technologies, such as ohmic heating and dielectric heating (e.g., microwave heating and radio frequency heating), have been developed to improve the effectiveness of heat processing whilst warranting food safety and eliminating undesirable impacts on the organoleptic and nutritional properties of foods.

The needs and preferences of consumers keep evolving, and the food industry must keep pace with the changes to grow and succeed. Consumers now demand products that are minimally processed and safe, with added value and long shelf lives, while also being more sustainable. This has led to the development of several green and non-thermal technologies that can help reduce energy consumption in the production, processing, and packaging of food. High-hydrostatic-pressure (HHP) processing, ultrasound (US), cold plasma (CP), pulsed electric fields (PEF), and electrolysed water (EW) are some methods that show the potential to be applied by the food industry. In addition, microfluidic technology and green extraction techniques are interdisciplinary with a diversity of applications, including in food processing.

This Special Issue focuses on the impact of both thermal and non-thermal technologies on the safety, quality and sustainability of food products.

Dr. Sotirios Oikonomou
Dr. Anastasia Kyriakoudi
Guest Editors

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Keywords

  • thermal technologies
  • non-thermal technologies
  • high hydrostatic pressure
  • cold plasma
  • food microbiology
  • food safety
  • food quality
  • shelf life
  • sustainability

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Published Papers (9 papers)

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Research

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14 pages, 1733 KiB  
Article
Sensory Shelf Life of Pasteurized Orange Juice Stored Under Different Temperature Levels Using Inverse Time Sampling and a Balanced Incomplete Block Design
by Theofilos Frangopoulos, Antonios Koliouskas and Dimitrios Petridis
Appl. Sci. 2025, 15(4), 1809; https://doi.org/10.3390/app15041809 - 10 Feb 2025
Viewed by 1150
Abstract
The sensory acceptability rate of pasteurized orange juices stored at different temperature levels was evaluated using a large-scale experiment with untrained consumers and an accelerated shelf-life testing method. Pasteurized orange juice samples were stored at 10, 20, 30 and 40 °C and tested [...] Read more.
The sensory acceptability rate of pasteurized orange juices stored at different temperature levels was evaluated using a large-scale experiment with untrained consumers and an accelerated shelf-life testing method. Pasteurized orange juice samples were stored at 10, 20, 30 and 40 °C and tested for acceptance or rejection at consecutive time points using a reverse product preservation plan. From a total of 504 samples and the participation of 72 consumers, 155 failures and 109 passes were recorded. Due to the large number of samples (28) selected for testing from each consumer, a balanced incomplete block design was adopted to facilitate a very small number for evaluation (7 for each consumer) with minimal reduction in the reliability of the experiment and results. As expected, there was a gradual increasing trend of rejections at all temperature levels by time. Also, it was observed that pasteurized orange juices tended to be rejected by consumers at approximately 3 days before they would be microbiologically unsafe for consumption. Also, it was shown from the risk rate trend that higher storage temperatures are linked with very early perceptiveness of sensory defects during nearly the first 100 h of preservation. The present work constitutes essentially a very useful tool for the industry because it enables the proper adjustment of shelf life including both sensory and microbiological parameters, which results in fewer returned and deteriorated products. Full article
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13 pages, 1369 KiB  
Article
Convection and Microwave–Convection Drying of Moldavian Dragonhead (Dracocephalum moldavica L.) Leaves
by Ewa Gondek, Anna Kamińska-Dwórznicka, Sławomir Kocira, Tomasz Oniszczuk, Michał Bialik and Mateusz Stasiak
Appl. Sci. 2024, 14(24), 11496; https://doi.org/10.3390/app142411496 - 10 Dec 2024
Cited by 2 | Viewed by 955
Abstract
Moldavian dragonhead leaves are a valuable waste product from the production of seed oil, from a nutritional point of view. It has been shown that dried leaves can be used for the production of functional foods. Despite the wide possibilities of using dried [...] Read more.
Moldavian dragonhead leaves are a valuable waste product from the production of seed oil, from a nutritional point of view. It has been shown that dried leaves can be used for the production of functional foods. Despite the wide possibilities of using dried Moldavian dragonhead leaves, research on the selection of drying methods is scarce. This particular study investigated the traditional convection and the hybrid microwave–convection methods to dry Moldavian dragonhead leaves. We showed that the convection method supported by microwaves allowed us to obtain dried leaves in a much shorter time than traditional convection drying (the convection drying lasted, depending on the parameters, 184-75 min, while the convection–microwave drying lasted 33-7 min). Moreover, the microwave–convection-dried leaves contained more polyphenols (the average TPC in the convection droughts was 29.532, while in the microwave–convection droughts, it was 41.880 mg GAE/g d.m.) and chlorophylls (an average of 2.326 in the convection-dried and 2.675 mg/g d.m. in the microwave–convection-dried material) and were characterized by significantly higher antioxidant activity, compared to convection-dried ones. Full article
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13 pages, 2883 KiB  
Article
The Effect of Accelerated Storage Temperature Conditions on the Shelf Life of Pasteurized Orange Juice Based on Microbiological, Physicochemical, and Color Attributes
by Theofilos Frangopoulos, Antonios Koliouskas and Dimitrios Petridis
Appl. Sci. 2024, 14(23), 10870; https://doi.org/10.3390/app142310870 - 24 Nov 2024
Cited by 1 | Viewed by 2162
Abstract
The accelerated life testing (ASLT) method was used to evaluate the effect of increasing the storage temperature from 10 to 40 °C on the aerobic plate count (APC), the pH, and the colorimetric parameters (L*, a*, b*) of pasteurized orange juice during 40 [...] Read more.
The accelerated life testing (ASLT) method was used to evaluate the effect of increasing the storage temperature from 10 to 40 °C on the aerobic plate count (APC), the pH, and the colorimetric parameters (L*, a*, b*) of pasteurized orange juice during 40 days of storage. For APC growth, a polynomial model was found to fit better, and at the lower temperatures of 10 and 15 °C, the shelf life was longer, as expected. More specifically, 15 and 10 days were needed, respectively, until the rise in the APC population to 1000 cfu/mL. However, for the temperature range of 30–40 °C, only approximately 3 days were needed to reach 1000 cfu/mL APC. Regarding pH, according to an exponential 3P model, a stable trend was apparent at all temperatures until 30 days of storage, followed by a more abrupt decreasing trend at 25 °C. The lightness (L*), redness (a*), and yellowness (b*) of the juice showed a decreasing trend with the temperature increase, and this trend was more profound at higher temperature levels. The multiple regression analysis between the predictors L*, a*, b*, pH, storage temperature, and the APC response showed an increase in APC growth when the colorimetric parameters decreased and the temperature increased. Full article
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12 pages, 2309 KiB  
Article
Characterization of Oxygenated Propenylbenzene Derivatives Binding to MAO-A Using Isothermal Titration Calorimetry and Molecular Modeling
by Joanna Grzelczyk, Horacio Pérez-Sánchez, Miguel Carmena-Bargueño, Ilona Gałązka-Czarnecka, Grażyna Budryn, Dawid Hernik, Elisabetta Brenna and Filip Boratyński
Appl. Sci. 2024, 14(23), 10856; https://doi.org/10.3390/app142310856 - 23 Nov 2024
Viewed by 1013
Abstract
Monoamine oxidase A (MAO-A) is the main enzyme that deaminates serotonin. Correct serotonin concentration regulates appetite, improves well-being, reduces symptoms of depression, but also improves memory and heart function. In this study, the use of new compounds chemo-enzymatically synthesized from propenylbenzene derivatives as [...] Read more.
Monoamine oxidase A (MAO-A) is the main enzyme that deaminates serotonin. Correct serotonin concentration regulates appetite, improves well-being, reduces symptoms of depression, but also improves memory and heart function. In this study, the use of new compounds chemo-enzymatically synthesized from propenylbenzene derivatives as MAO-A inhibitors was proposed. Isothermal titration calorimetry analysis and molecular modeling were used to determine the inhibitory effect of MAO-A. The main compounds such as propenylbenzenes were observed to have no inhibitory effect. However, in the case of diols and hydroxy ketones, the compounds showed MAO-A inhibitory effects. In particular, 1-(4-hydroxy-3-methoxyphenyl)propane-1,2-diol, both in isothermal titration calorimetry (ITC) and molecular modeling, showed high affinity for the MAO-A enzyme, thus protecting serotonin from deamination. The results suggest that propenylbenzene derivatives, such as diols and hydroxy ketones, bind to MAO-A at the active site. This suggests their potential to be used as drugs or food supplements to prevent depression. These studies may constitute a new tool for further in vivo and in vitro studies. Full article
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14 pages, 1326 KiB  
Article
Microwave and Ultrasound Assisted Rotary Drying of Carrot: Analysis of Process Kinetics and Energy Intensity
by Dominik Mierzwa and Grzegorz Musielak
Appl. Sci. 2024, 14(22), 10676; https://doi.org/10.3390/app142210676 - 19 Nov 2024
Viewed by 1014
Abstract
Convective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption. To address these issues, hybrid processes combining convective [...] Read more.
Convective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption. To address these issues, hybrid processes combining convective drying with more efficient methods are frequently employed. This study investigates the convective rotary drying of carrot (cv. Nantes), assisted by microwaves and ultrasound, using a hybrid rotary dryer. In total, four distinct drying programs—comprising one convective and three hybrid approaches—were evaluated. The study assessed drying kinetics, energy consumption, and product quality. The use of ultrasound increased the drying rate by 13%, microwaves by 112%, and microwaves and ultrasound together by 140%. The use of microwaves reduced energy consumption by 30%, whereas ultrasound resulted in a slight increase. All processes resulted in a significant reduction in water activity. Ultrasound decreased the color difference index, while microwaves increased it compared to convective drying. Full article
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14 pages, 1213 KiB  
Article
Impact of High-Pressure Processing on Quality and Safety of High-Oil-Content Pesto Sauce: A Comparative Study with Thermal Processing
by Ehsan Shad, Kaisa Raninen, Svetlana Podergina, Lok In Chan, Kam Pui Tong, Heidi Hälikkä, Marjo Huovinen and Jenni Korhonen
Appl. Sci. 2024, 14(20), 9425; https://doi.org/10.3390/app14209425 - 16 Oct 2024
Cited by 2 | Viewed by 2453
Abstract
High-pressure processing (HPP) is a promising technology for increasing the shelf life of food, with minimal effects on the nutritional or sensory quality. However, there has been a concern that high-oil-content foods may protect food pathogens in HPP, and that HPP can affect [...] Read more.
High-pressure processing (HPP) is a promising technology for increasing the shelf life of food, with minimal effects on the nutritional or sensory quality. However, there has been a concern that high-oil-content foods may protect food pathogens in HPP, and that HPP can affect the quality of lipids. We inoculated Listeria monocytogenes and Salmonella Typhimurium into 34% and 54% oil-content pesto sauce, processed them either with HPP (600 MPa, 4 min) or thermal processing (82 °C, 5 min), and analyzed bacteria counts, pH, GC-MS (Terpene compounds), the time–kill kinetic study, and lipid oxidation value for 60 days in refrigerating storage (5 ± 2 °C). Our findings show that HPP significantly reduced the number of bacteria (more than 4-log) compared to thermal processing or non-processing. Additionally, we discovered terpene compounds (highest-level terpene: L-linalool, eugenol, and 1,8-cineol) in pesto oil that exhibit antimicrobial activity. Different oil content did not have any significant effect on bacteria levels. Regarding chemical results, all samples were of acceptable quality, and the processes did not show any negative effect on lipid oxidation (Peroxide and P-Anisidine value under 10 meq per kilogram of oil). In conclusion, our study indicates that HPP is a suitable method for high-oil-content pesto sauce. In addition, functional compounds naturally present in pesto may contribute to maintaining its microbial and chemical quality. Full article
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13 pages, 5042 KiB  
Article
Thermal Behavior and Infrared Absorbance Bands of Citric Acid
by Costas Tsioptsias, Afroditi Panagiotou and Paraskevi Mitlianga
Appl. Sci. 2024, 14(18), 8406; https://doi.org/10.3390/app14188406 - 18 Sep 2024
Cited by 5 | Viewed by 2855
Abstract
Citric acid is widely used in the Food and Pharmaceutical Industry. Various issues regarding its thermal behavior and infrared spectrum require clarification. Here, we studied citric acid monohydrate (raw, heated, freeze-dried and recrystallized from D2O) via Differential Scanning Calorimetry, Thermogravimetric Analysis, [...] Read more.
Citric acid is widely used in the Food and Pharmaceutical Industry. Various issues regarding its thermal behavior and infrared spectrum require clarification. Here, we studied citric acid monohydrate (raw, heated, freeze-dried and recrystallized from D2O) via Differential Scanning Calorimetry, Thermogravimetric Analysis, Infrared Spectroscopy, and antioxidant capacity assay. Also, we used ab initio Density Functional Theory calculations for further supporting the interpretations of the experimental results. Citric acid monohydrate exhibits desolvation inability and upon heating does not dehydrate but esterifies. Nor by freeze drying can it be dehydrated. The heated sample is not anhydrous, it exhibits melting inability, and any fluidization occurs simultaneously with decomposition. In other words, the interpretations regarding the two endothermic peaks in the DSC curve of citric acid that have been attributed to water evaporation and melting are not correct. The increase in the molecular weight due to esterification is most likely responsible for the increased antioxidant/chelation capacity of the heated sample. We concluded that what we call citric acid monohydrate and anhydrous do not exist in a pure form (in the solid state) and actually are mixtures of different compositions of citric acid, water and a citric acid oligomer that is produced through esterification. The esterification reaction seems to be able to proceed easily under mild heating or even at room temperature. The presence of the ester oligomer and water affect the infrared spectrum of citric acid monohydrate and anhydrous and is responsible for the existence of multiple peaks in the C=O stretching region, which partially overlaps with the water H-O-H bending vibration. The insights presented in this work could be useful for optimizing the design, performance and quality of food and drug products in which citric acid is used. Full article
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12 pages, 4523 KiB  
Article
Development of a Disposable, Amperometric Glycerol Biosensor Based on a Screen-Printed Carbon Electrode, Modified with the Electrocatalyst Meldolas Blue, Coated with Glycerol Dehydrogenase and NAD+: Application to the Analysis of Wine Quality
by Sotirios I. Ekonomou, Adrian Crew, Olena Doran and John P. Hart
Appl. Sci. 2024, 14(14), 6118; https://doi.org/10.3390/app14146118 - 14 Jul 2024
Viewed by 1531
Abstract
This paper describes the design and development of a novel electrochemical biosensor for measuring glycerol in wine. Our initial detailed studies were aimed at deducing the optimum conditions for biosensor operation by conducting hydrodynamic voltammetric and amperometric studies. The resulting voltammograms revealed a [...] Read more.
This paper describes the design and development of a novel electrochemical biosensor for measuring glycerol in wine. Our initial detailed studies were aimed at deducing the optimum conditions for biosensor operation by conducting hydrodynamic voltammetric and amperometric studies. The resulting voltammograms revealed a maximum electrocatalytic current at 0.0 V vs. Ag/AgCl, which we used for all further studies. We also examined the effect of pH (8–10) on the amperometric responses of different glycerol concentrations over a range of 0.04 to 0.20 mM. Based on our findings, we propose that pH 9 would be suitable as the supporting electrolyte for further studies with the amperometric biosensor. The biosensor was constructed by immobilising 10 units of GLDH and 660 μg NAD+ onto the MB-SPCE surface using glutaraldehyde (GLA) as a cross-linking agent. Calibration studies were performed with glycerol over the 1.0–7.5 mM concentration range. Chronoamperometry was the electrochemical technique chosen for this purpose as it is convenient and can be performed with only 100 μL of sample directly deposited onto the biosensor’s surface. In the current study, we observed linear calibration plots with the above standard solutions using current measurements at a selection of sampling times along the chronoamperograms (30–340 s). We have evaluated the glycerol biosensor by carrying out an analysis of commercially available red wine. Overall, these findings will form a platform for the development of novel rapid technology for point-of-test evaluation of glycerol in the production and quality control of wine. Full article
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Review

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13 pages, 2035 KiB  
Review
How Hydrogen (H2) Can Support Food Security: From Farm to Fork
by Grace Russell, Alexander Nenov and John T. Hancock
Appl. Sci. 2024, 14(7), 2877; https://doi.org/10.3390/app14072877 - 29 Mar 2024
Cited by 8 | Viewed by 5124
Abstract
Molecular hydrogen (H2) is a low-molecular-weight, non-polar and electrochemically neutral substance that acts as an effective antioxidant and cytoprotective agent, with research into the effects of H2 incorporation into the food chain, at various stages, rapidly gaining momentum. H2 [...] Read more.
Molecular hydrogen (H2) is a low-molecular-weight, non-polar and electrochemically neutral substance that acts as an effective antioxidant and cytoprotective agent, with research into the effects of H2 incorporation into the food chain, at various stages, rapidly gaining momentum. H2 can be delivered throughout the food growth, production, delivery and storage systems in numerous ways, including as a gas, as hydrogen-rich water (HRW), or with hydrogen-donating food supplements such as calcium (Ca) or magnesium (Mg). In plants, H2 can be exploited as a seed-priming agent, during seed germination and planting, during the latter stages of plant development and reproduction, as a post-harvest treatment and as a food additive. Adding H2 during plant growth and developmental stages is noted to improve the yield and quality of plant produce, through modulating antioxidant pathways and stimulating tolerance to such environmental stress factors as drought stress, enhanced tolerance to herbicides (paraquat), and increased salinity and metal toxicity. The benefits of pre- and post-harvest application of H2 include reductions in natural senescence and microbial spoilage, which contribute to extending the shelf-life of animal products, fruits, grains and vegetables. This review collates empirical findings pertaining to the use of H2 in the agri-food industry and evaluates the potential impact of this emerging technology. Full article
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