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Advanced and Non-thermal Technologies for Food, Beverages, and Pharmaceutical Processing

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Special Issue Editors

Dr. Hossain Abul

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Guest Editor

Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
Interests: non-thermal processing; high-pressure processing (HPP); chemistry, biochemistry, and nutrition of food components; natural antioxidants; phenolic compounds; antioxidant activity; seafood processing and utilization of processing by-products; functional foods, nutraceuticals, and pharmaceuticals
Special Issues, Collections and Topics in MDPI journals

Dr. Deepika Dave

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Guest Editor

1. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
2. Marine Bioprocessing Facility, Centre of Aquaculture and Seafood Development, Marine Institute, Memorial University, St. John’s, NL A1C 5R3, Canada
Interests: upstream bioprocessing; downstream bioprocessing; high-pressure processing (HPP); seafood processing and utilization; drying; recovery of high-value compounds (e.g., chitin/chitosan, astaxanthin, phenolics, omega-3 fatty acids, collagen, high value proteins, and peptides) from marine wastes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advanced and non-thermal technologies are green, safe, and eco-friendly for food, beverage, and pharmaceuticals, among others. These technologies are popular for inactivating microorganisms for minimally processed products while maintaining their sensory attributes and nutrient content similar to fresh products. Apart from these benefits, these technologies are considered alternative pre-treatment or extraction methods for releasing various biomolecules from different sources due to their higher extraction yields, less time required, better functional properties, higher bioaccessibility and bioavailability, and minimum thermal degradation on thermosensitive compounds. Due to these advantages, more and more in-depth research has been carried out in recent years related to these technologies. Therefore, this Special Issue will highlight the application of advanced and non-thermal technologies, including but not limited to high-pressure processing (HPP), the pulsed electric field, oscillating magnetic field, ozonization, irradiation, ultrasound processing, plasma processing, freeze drying, fermentation, and germination, on food, beverages, and pharmaceuticals and their effect on food preservation and characterization as well as health promotion. We cordially invite you to submit your original research or comprehensive review articles related to these technologies.

Dr. Hossain Abul
Dr. Deepika Dave
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

advanced technology
non-thermal processing
food preservation
extraction and characterization
thermosensitive compounds
bioaccessibility and bioavailability
health promotion

Published Papers (2 papers)

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Research

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17 pages, 10042 KiB

Open AccessArticle

Microbial and Chemical Changes during Fermentation of Coconut Water Kefir Beverage

by Mansi Limbad, Noemi Gutierrez-Maddox, Nazimah Hamid, Kevin Kantono, Tingting Liu and Tim Young

Appl. Sci. 2023, 13(12), 7257; https://doi.org/10.3390/app13127257 - 18 Jun 2023

Cited by 3 | Viewed by 1908

Abstract

This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in amino acid profile, was determined during CWK fermentation over a period of 96 h. The results showed that the kefir grains were able to utilise both glucose and sucrose and produce significant quantities of carboxylic acids after 96 h of fermentation. The total titratable acidity significantly increased throughout 96 h of incubation at 30 °C, which correlated to a significant drop in pH to 2.8 for CWK supplemented with 12 g/L of sucrose. In addition, this was accompanied by a significant increase in lactic acid, acetic acid, and pyruvic acid. During fermentation, a total of eighteen amino acids were generated, with a notable decline observed across all amino acids. Among them, glutamic acid exhibited a higher concentration compared to the other amino acids. The Scanning Electron Microscope (SEM) results confirmed a higher density of lactic acid bacteria (LAB) and acetic acid bacteria (AAB), with fewer yeast cells through morphological identification. Overall, the findings support the notion that coconut water fermented with kefir could be used as a potential functional starter to produce other fermented food products or a refreshing beverage. Full article

(This article belongs to the Special Issue Advanced and Non-thermal Technologies for Food, Beverages, and Pharmaceutical Processing)

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Review

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29 pages, 11565 KiB

Open AccessReview

Marine Bioactives and Their Application in the Food Industry: A Review

by Tharindu R. L. Senadheera, Abul Hossain and Fereidoon Shahidi

Appl. Sci. 2023, 13(21), 12088; https://doi.org/10.3390/app132112088 - 06 Nov 2023

Cited by 4 | Viewed by 1910

Abstract

The structurally diverse bioactive compounds found in marine organisms represent valuable resources for the food and pharmaceutical industries. The marine ecosystem encompasses over half of the world’s biota, providing an extensive range of bioactive compounds that can be extracted from various marine life forms, including marine microorganisms (such as bacteria, cyanobacteria, and actinobacteria), algae (both macroalgae and microalgae), invertebrates (including sponges, mollusks, echinoderms, and crustaceans), and, most importantly, fish. Many of these organisms thrive in extreme marine environments, leading to the production of complex molecules with unique biological functions. Consequently, marine biomolecules, such as lipids (especially polyunsaturated fatty acids), proteins/peptides, polysaccharides, carotenoids, phenolics, and saponins, exhibit a wide range of biological properties and can serve as valuable components in nutraceuticals and functional foods. Nevertheless, most of these biomolecules are susceptible to oxidation and degradation; encapsulation-based technologies tend to preserve them and increase their bioavailability and functions. These biological compounds demonstrate diverse activities, including antioxidant, anticancer, antithrombotic, anticoagulant, anti-inflammatory, antiproliferative, antidiabetic, antimicrobial, and cardioprotective effects, making them promising candidates for applications in the food industry. Despite their numerous health benefits, marine bioactive compounds have remained underutilized, not only in the food industry but also in the pharmaceutical and nutraceutical sectors. Therefore, this review aims to provide an overview of the various sources of marine bioactive compounds and their potential contributions to the food industry. Full article

(This article belongs to the Special Issue Advanced and Non-thermal Technologies for Food, Beverages, and Pharmaceutical Processing)

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