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Feature Review Papers in Section ‘Food Science and Technology'

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

Deadline for manuscript submissions: 20 November 2025 | Viewed by 20249

Special Issue Editors

Special Issue Information

Dear Colleagues,

As the Academic Editors of the Food Science and Technology Section of Applied Sciences, we are pleased to announce the Special Issue “Feature Review Papers in Section ‘Food Science and Technology’”. This Special Issue aims to assemble high-quality reviews, systematic reviews, and meta-analyses from the field of food science and technology. For more information on this section of Applied Sciences, please follow the hyperlink below: https://www.mdpi.com/journal/applsci/sections/food_science_and_technology.

We hope that the papers published in this issue will be highly influential within this field of research. The topics of interest for this Special Issue include, but are not limited to:

  • Food microbiology;
  • Emerging food technologies;
  • The improvement of food science procedures;
  • Food storage and preservation;
  • Food safety and quality management;
  • The development of food analytical methods;
  • The role of food science in human nutrition;
  • Food, health, and the environment.

Prof. Dr. Wojciech Kolanowski
Prof. Dr. Joanna Trafiałek
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. Applied Sciences is an international peer-reviewed open access semimonthly 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

  • food science
  • food technology
  • food processing
  • functional foods
  • food microbiology
  • food analysis

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Published Papers (8 papers)

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Review

16 pages, 1067 KiB  
Review
Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review
by Anita Rejdlová, Eva Lorencová, Zuzana Míšková and Richardos Nikolaos Salek
Appl. Sci. 2025, 15(4), 1846; https://doi.org/10.3390/app15041846 - 11 Feb 2025
Viewed by 926
Abstract
Whey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised. Moreover, improper disposal of whey has a negative impact on the environment. The use of whey [...] Read more.
Whey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised. Moreover, improper disposal of whey has a negative impact on the environment. The use of whey in beverage production is an innovative approach with the potential to expand the application possibilities of this by-product of the food industry. The article focuses on the composition and health benefits of whey, while the impact of improper disposal of whey into wastewater and the environmental impact are discussed. Included is a description of the production and properties of unfermented and fermented whey beverages. Finally, new technological processes used in the production of whey-based beverages are discussed. Full article
(This article belongs to the Special Issue Feature Review Papers in Section ‘Food Science and Technology')
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32 pages, 1933 KiB  
Review
New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility
by Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, Joseph Haddad, Karim Allaf, Muying Du, Kewei Chen, Jianquan Kan, Tian Cai, Péter Molnár, Péter Bársony, Anita Maczó, Zsolt Zalán and István Dalmadi
Appl. Sci. 2025, 15(2), 884; https://doi.org/10.3390/app15020884 - 17 Jan 2025
Viewed by 2861
Abstract
Sustainability is becoming increasingly important in the world we live in, because of the rapid global population growth and climate change (drought, extreme temperature fluctuations). People in developing countries need more sustainable protein sources instead of the traditional, less sustainable meat, fish, egg, [...] Read more.
Sustainability is becoming increasingly important in the world we live in, because of the rapid global population growth and climate change (drought, extreme temperature fluctuations). People in developing countries need more sustainable protein sources instead of the traditional, less sustainable meat, fish, egg, and dairy products. Alternative sources (plant-based, such as grains (wheat, rice sorghum), seeds (chia, hemp), nuts (almond, walnut), pulses (beans, lentil, pea, lupins), and leaves (duckweed), as well as mycoproteins, microalgae, and insects) can compensate for the increased demand for animal protein. In this context, our attention has been specifically focused on duckweed—which is the third most important aquatic plant after the microalgae Chlorella and Spirulina—to explore its potential for use in a variety of areas, particularly in the food industry. Duckweed has special properties: It is one of the fastest-growing plants in the world (in freshwater), multiplying its mass in two days, so it can cover a water surface quickly even in filtered sunlight (doubling its biomass in 96 hours). During this time, it converts a lot of carbon dioxide into oxygen. It is sustainable, environmentally friendly (without any pesticides), and fast growing; can be grown in indoor vertical farms and aquaculture, so it does not require land; is easy to harvest; and has a good specific protein yield. Duckweed belongs to the family Araceae, subfamily Lemnoideae, and has five genera (Lemna, Spirodela, Wolffia, Wolffiella, Landolita) containing a total of approximately 36–38 recognised species. Duckweed is gaining attention in nutrition and food sciences due to its potential as a sustainable source of protein, vitamins, minerals, and other bioactive compounds. However, there are several gaps in research specifically focused on nutrition and the bioaccessibility of its components. While some studies have analysed the variability in the nutritional composition of different duckweed species, there is a need for comprehensive research on the variability in nutrient contents across species, growth conditions, harvesting times, and geographic locations. There has been limited research on the digestibility, bioaccessibility (the proportion of nutrients that are released from the food matrix during digestion), and bioavailability (the proportion that is absorbed and utilised by the body) of nutrients in duckweed. Furthermore, more studies are needed to understand how food processing (milling, fermentation, cooking, etc.), preparation methods, and digestive physiology affect the nutritional value and bioavailability of the essential bioactive components in duckweed and in food matrices supplemented with duckweed. This could help to optimise the use of duckweed in human diets (e.g., hamburgers or pastas supplemented with duckweed) or animal feed. More research is needed on how to effectively incorporate duckweed into diverse cuisines and dietary patterns. Studies focusing on recipe development, consumer acceptance, palatability, and odour are critical. Addressing these gaps could provide valuable insights into the nutritional potential of duckweed and support its promotion as a sustainable food source, thereby contributing to food security and improved nutrition. In summary, this article covers the general knowledge of duckweed, its important nutritional values, factors that may affect their biological value, and risk factors for the human diet, while looking for technological solutions (covering traditional and novel technologies) that can be used to increase the release of the useful, health-promoting components of duckweed and, thus, their bioavailability. This article, identifying gaps in recent research, could serve as a helpful basis for related research in the future. Duckweed species with good properties could be selected by these research studies and then included in the human diet after they have been tested for food safety. Full article
(This article belongs to the Special Issue Feature Review Papers in Section ‘Food Science and Technology')
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34 pages, 1738 KiB  
Review
Extending the Shelf Life of Apples After Harvest Using Edible Coatings as Active Packaging—A Review
by Magdalena Mikus and Sabina Galus
Appl. Sci. 2025, 15(2), 767; https://doi.org/10.3390/app15020767 - 14 Jan 2025
Cited by 2 | Viewed by 2035
Abstract
Extending the shelf life of perishable food, such as apples, and storing them in cold conditions and/or controlled atmospheres have been of great interest in the last decades. Apples are very valuable fruits with many health benefits, but during storage at ambient conditions, [...] Read more.
Extending the shelf life of perishable food, such as apples, and storing them in cold conditions and/or controlled atmospheres have been of great interest in the last decades. Apples are very valuable fruits with many health benefits, but during storage at ambient conditions, they ripen quickly and lose moisture, causing lower crispness or other negative effects, resulting in waste problems. There has been growing attention to protective edible coatings or active packaging films based on biopolymers and natural bioactive substances. Edible coatings and films allow for combination with functional ingredients or compounds, affecting the maintenance of the postharvest quality of fruits and vegetables. They also ensure the preservation of the sensory characteristics of food, and they can have antimicrobial or antioxidant properties. All these aspects play a significant role in the storage of apples, which can also help prevent waste, which is in line with the circular economy approach. The functionality of coatings and films is closely related to the type, content, and composition of active compounds, as well as their interaction with biopolymers. Active coatings with the addition of different functional compounds, such as plant extracts, phenolic acids, and nanoparticles, can be an alternative solution affecting the postharvest quality of apples during storage, maintaining the fruit’s stability, and thus minimising their waste. The most important issues related to the latest reports on improving the postharvest quality of apples using edible coatings incorporated with various active substances were evaluated. Agricultural conditions and factors that affect the postharvest quality of apples were described. The requirements for protective coatings for apples should be focused on low-cost materials, including waste-based resources, good miscibility, and compatibility of components. Those factors combined with the storage conditions may result in shelf life extension or retention of the postharvest quality of apples, regardless of the variety or cultivation techniques. Full article
(This article belongs to the Special Issue Feature Review Papers in Section ‘Food Science and Technology')
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27 pages, 1017 KiB  
Review
Methods for Determining Polycyclic Aromatic Hydrocarbons (PAHs) in Milk: A Review
by Klara Żbik, Elżbieta Górska-Horczyczak, Magdalena Zalewska, Agnieszka Wierzbicka and Andrzej Półtorak
Appl. Sci. 2024, 14(23), 11387; https://doi.org/10.3390/app142311387 - 6 Dec 2024
Viewed by 1269
Abstract
This review aims to compile and present information on polycyclic aromatic hydrocarbons (PAHs) in milk, their effects on human health, relevant legal regulations, and methods for their detection. PAHs are hazardous environmental pollutants that can accumulate in milk due to their lipophilicity and [...] Read more.
This review aims to compile and present information on polycyclic aromatic hydrocarbons (PAHs) in milk, their effects on human health, relevant legal regulations, and methods for their detection. PAHs are hazardous environmental pollutants that can accumulate in milk due to their lipophilicity and feed, water, and grass contamination. Also, high-temperature processing in the milk industry can contribute to their formation. PAHs are recognized for their carcinogenic, mutagenic, and teratogenic properties, posing significant risks to human health. Milk presents a unique analytical challenge as a complex matrix; the fats where hydrophobic PAHs tend to accumulate are “trapped” within the membranes of casein micelles. This complexity makes the extraction and analysis of PAHs more demanding than other food matrices. Developments in chromatographic techniques provide effective methods for detecting PAHs in milk, ensuring adherence to regulatory standards. The proper planning of research and the use of these techniques will lead to accurate results. This review focuses specifically on methods for extracting and isolating PAHs from milk, and instrumental methods for their detection and quantification. Such a review may be valuable for researchers looking for methods to analyze PAHs in milk and dairy products. Full article
(This article belongs to the Special Issue Feature Review Papers in Section ‘Food Science and Technology')
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28 pages, 887 KiB  
Review
Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue
by Christofora Hanny Wijaya, Lilis Nuraida, Dwiarti Rachma Nuramalia, Sri Hardanti and Katarzyna Świąder
Appl. Sci. 2024, 14(22), 10702; https://doi.org/10.3390/app142210702 - 19 Nov 2024
Cited by 1 | Viewed by 3129
Abstract
Food security is one of the critical issues in facing the world food crisis. Utilizing food processing residue waste to make nutritious and healthy functional foods should follow a double-merit approach in facing the world food crisis. Oncom, an overlooked traditional fermented [...] Read more.
Food security is one of the critical issues in facing the world food crisis. Utilizing food processing residue waste to make nutritious and healthy functional foods should follow a double-merit approach in facing the world food crisis. Oncom, an overlooked traditional fermented product based on local wisdom, might be an example of potential sustainable food to overcome hunger and support the circular economy programme. This review attempts to portray the existence and role of oncom based on a systematic study of hundreds of reports from different angles, mainly focusing on its processing, the microbes involved, its sensory characteristics, nutritional benefits, and promising bioactivities. Oncom can be produced by various raw materials such as tofu dreg (okara), peanut press cake, and tapioca solid waste, involving various microbes, mainly Neurospora sp. or Rhizopus sp., and various processing steps. The products show promising nutritional values. In terms of sensory characteristics, oncom is sensory-friendly due to its umami dominance. Many bioactivity capacities have been reported, including antioxidants, lowering cholesterol effect, and cardiovascular disease prevention, although some findings are still only preliminary. Undoubtedly, oncom has the potential to be developed as a future functional food with standardized quality and reliable bioefficacy. This kind of solid fermented product, based on agricultural residue wastes, is worthy of further development worldwide with full scientific support to create more reliable functional foods with a modern touch to achieve zero hunger. Full article
(This article belongs to the Special Issue Feature Review Papers in Section ‘Food Science and Technology')
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27 pages, 4611 KiB  
Review
Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification
by Rajat Suhag
Appl. Sci. 2024, 14(21), 9692; https://doi.org/10.3390/app14219692 - 23 Oct 2024
Viewed by 5323
Abstract
Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more comprehensive understanding of these factors is [...] Read more.
Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more comprehensive understanding of these factors is crucial. This review discusses recent developments regarding how factors like pH, ionic strength, thermal treatments, enzymatic treatments, and novel non-thermal treatments affect egg yolk emulsifying properties. It also explores the underlying mechanisms involved in egg yolk emulsification. Food products involve different ingredients leading to varying pH values and ionic strength, which affect egg yolk protein adsorption and emulsion stability. Processing steps like thermal treatment can damage egg yolk proteins, reducing their emulsifying capabilities and leading to unstable products. Incorporating sugar, salt, and amino acids can enhance egg yolk’s resistance to heat and preserve its ability to form stable emulsions. As an alternative to thermal treatment, non-thermal techniques such as high-pressure processing and high-intensity ultrasound can be employed to preserve egg yolk. Furthermore, forming egg yolk–polysaccharide complexes can enhance egg yolk emulsifying properties. These advancements have facilitated the creation of egg yolk-based products such as high internal phase Pickering emulsions (HIPEs), low-fat mayonnaise, and egg yolk gels. A comprehensive understanding of the emulsifying mechanisms and factors involved in egg yolk will be instrumental in improving food quality and creating novel egg yolk-based products. Full article
(This article belongs to the Special Issue Feature Review Papers in Section ‘Food Science and Technology')
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31 pages, 2441 KiB  
Review
Effect of Pre-Treatment, Treatment, and Extraction Technologies on the Bioactive Substances of Coriander
by Khokha Mouhoubi, Fatiha Brahmi, Lila Boulekbache-Makhlouf, Siham Ayouaz, Amina Abbou, Khodir Madani, Inmaculada Mateos-Aparicio and Alejandra Garcia-Alonso
Appl. Sci. 2024, 14(19), 8989; https://doi.org/10.3390/app14198989 - 5 Oct 2024
Viewed by 1866
Abstract
Herbs and spices, with their wealth of bioactive compounds, are widely used in food, medicine, and cosmetics. Among them, coriander (Coriandrum sativum L.) is particularly valued for its medicinal and culinary properties. Growing consumer and industrial interest in natural products has led [...] Read more.
Herbs and spices, with their wealth of bioactive compounds, are widely used in food, medicine, and cosmetics. Among them, coriander (Coriandrum sativum L.) is particularly valued for its medicinal and culinary properties. Growing consumer and industrial interest in natural products has led to the development of modern, environmentally friendly extraction techniques designed to improve the yield and quality of extracts while reducing time, energy, and solvent consumption. These processes make it possible to obtain optimal quantities of active compounds, thereby meeting the growing demand for plant-based products. After showing evidence of coriander’s health benefits, this review summarizes research findings on the impact of some treatments and pretreatments on its phytochemical composition. After that, it summarizes different aspects of the use of conventional and non-conventional extraction techniques for coriander’s bioactive constituents, mainly polyphenols and crude and essential oils (EO). Among these methods, microwave-assisted extraction (MAE/MAHD) emerges as one of the most efficient methods, offering higher yields, better-quality extracts, and a significant reduction in energy costs. Full article
(This article belongs to the Special Issue Feature Review Papers in Section ‘Food Science and Technology')
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20 pages, 4220 KiB  
Review
Upgrading In Vitro Digestion Protocols with Absorption Models
by Otilia Antal, István Dalmadi and Krisztina Takács
Appl. Sci. 2024, 14(18), 8320; https://doi.org/10.3390/app14188320 - 15 Sep 2024
Cited by 3 | Viewed by 1702
Abstract
Intestinal digestion and absorption are complex processes; thus, it is a challenge to imitate them realistically. There are numerous approaches available, with different disadvantages and advantages. The simplest methods to mimic absorption are the non-cell-based transport models but these lack important characteristics of [...] Read more.
Intestinal digestion and absorption are complex processes; thus, it is a challenge to imitate them realistically. There are numerous approaches available, with different disadvantages and advantages. The simplest methods to mimic absorption are the non-cell-based transport models but these lack important characteristics of enterocytes of the intestine. Therefore, the most often used method is to measure absorption through viable mammalian cells (most commonly Caco-2 cells, cultured on membrane insert plates), which not only assures the incorporation of brush border enzymes (responsible for the final digestion of peptides and disaccharides), it also simulates the absorption process. This means that influx/efflux transporter-facilitated transport, carrier-mediated transport, endocytosis, and transcytosis is also imitated besides passive diffusion. Still, these also lack the complexity of intestinal epithelium. Organoids or ex vivo models are a better approach if we want to attain precision but the highest accuracy can be achieved with microfluidic systems (gut-on-a-chip models). We propose that more research is necessary, and food absorption should also be studied on gut-on-a-chips, especially with fragmented organoids. Our review supports the choices of a proper intestinal epithelium model, which may have a key role in functional food development, nutrition studies, and toxicity assessment. Full article
(This article belongs to the Special Issue Feature Review Papers in Section ‘Food Science and Technology')
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