Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.3
2.5
Journals
Applied Sciences
Special Issues
Novel Food Technologies and Applications
applsci-logo
Submit to Special Issue Submit Abstract to Special Issue Review for Applied Sciences Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Novel Food Technologies and Applications

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

Deadline for manuscript submissions: 15 July 2025 | Viewed by 6923

Special Issue Editors

Dr. Ângela Fernandes

E-Mail Website
Guest Editor
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: bioactivity and chemistry of natural products; biowaste valorization; bio-based ingredients; nutraceuticals and functional foods; emerging technologies for food conservation
Special Issues, Collections and Topics in MDPI journals
Dr. Filipa Mandim

E-Mail Website
Guest Editor Assistant
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: natural products; medicinal chemistry; bioactive compounds; functional foods; natural matrices; functional ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Factors such as climate change and resource scarcity and crises, e.g., pandemics and population growth, jeopardize the sustainability of the food system. The development and implementation of disruptive food technologies that make the current unsustainable food system healthier, circular, and more resource-efficient is a popular area of research. To overcome the limitations of conventional technologies, studies have been carried out to develop and implement new approaches. Despite the promising results that have been achieved, the optimization, implementation, and selection of food processing technologies require research and development.

This Special Issue invites researchers to contribute original research or review articles related to novel food and agriculture production technologies. This topic includes food processing technologies, the development of functional foods and beverages, cultured meat, nanotechnology, and consumers’ insights and acceptance.

Dr. Ângela Fernandes
Guest Editor

Dr. Filipa Mandim
Guest Editor Assistant

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

  • agri-food technologies
  • sustainable food production
  • food innovative processes
  • processing technologies
  • innovative food
  • food processing

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review, Other

15 pages, 2100 KiB  
Article
Quality Changes on Cod Fish (Gadus morhua) during Desalting Process and Subsequent High-Pressure Pasteurization
by Liliana G. Fidalgo, Maria J. Mota, Juliana D’Amil, Rui P. Queirós, Carlos A. Pinto, Ivonne Delgadillo and Jorge A. Saraiva
Appl. Sci. 2024, 14(18), 8260; https://doi.org/10.3390/app14188260 - 13 Sep 2024
Viewed by 998
Abstract
During the desalting of salted cod, significant textural, histological, and biochemical changes occur. Understanding these changes is crucial for enhancing the preservation and extending the shelf life of desalted cod. This study aimed to investigate the physicochemical quality parameters and enzymatic activities during [...] Read more.
During the desalting of salted cod, significant textural, histological, and biochemical changes occur. Understanding these changes is crucial for enhancing the preservation and extending the shelf life of desalted cod. This study aimed to investigate the physicochemical quality parameters and enzymatic activities during the desalting process of cod (16 h at 4 and 20 °C) and to extend the shelf life of desalted cod through high-pressure processing (HPP) at 400 and 550 MPa for 5 min. During desalting, a correlation was noted between the pH and trimethylamine content in samples desalted at 20 °C, with both parameters increasing in the initial 4 h and stabilizing thereafter. The soluble protein in cod muscle decreased over desalting time, as it dissolved into the desalting water. Enzymatic activity showed a decline in cathepsins (B and D) and acid phosphatase throughout desalting, whereas lipase activity increased, particularly at 20 °C. HPP effectively extended the shelf life of desalted cod by controlling endogenous microbial growth, enabling an extension to 14–21 days compared to the 7 days observed in untreated control samples. This study highlights quality changes during desalting, with lesser effects at lower temperatures. Subsequent HPP improved the microbiological quality of desalted cod during refrigerated storage. Full article
(This article belongs to the Special Issue Novel Food Technologies and Applications)
►▼ Show Figures

Figure 1

13 pages, 1123 KiB  
Article
Possibilities of Quality Management of Chicken Meat Produced in Polish Industrial Conditions Using an Own-Construction Device for Poultry Electric Stunning in a Water Bath
by Joanna Katarzyna Banach, Ryszard Żywica and Małgorzata Grzywińska-Rąpca
Appl. Sci. 2024, 14(13), 5700; https://doi.org/10.3390/app14135700 - 29 Jun 2024
Cited by 1 | Viewed by 1192
Abstract
The aim of the research was to determine the possibilities for managing chicken meat (fillet) quality by applying the own-construction (OC) device for electrical stunning. We determined the effects based on selected technological and visual features of fillets, providing a measurable basis for [...] Read more.
The aim of the research was to determine the possibilities for managing chicken meat (fillet) quality by applying the own-construction (OC) device for electrical stunning. We determined the effects based on selected technological and visual features of fillets, providing a measurable basis for producers to take preventive actions to improve meat quality management practices. The experimental material consisted of fillets from broiler chickens. The process of electrically stunning chickens in a water bath was carried out in Polish industrial conditions using two devices: own-construction (OC) and commercial from a Polish company (PLC). We determined the quality of fresh and stored meat (14 days/4 °C) based on technological characteristics (pH, color, tenderness) and visual assessment (number of small and large hemorrhages, defects). As a result, the use of the own-construction (OC) device compared to the commercial (PLC) one has a beneficial effect on: (1) reducing the number of hemorrhages, (2) increasing the share of high-quality fillet production by approx. 50%, (3) brightening and uniforming the color of fillets, and (4) improving the tenderness of fresh meat and maintaining it during 14 days of storage. The effects of using the OC device are beneficial for meat producers on the market. Full article
(This article belongs to the Special Issue Novel Food Technologies and Applications)
►▼ Show Figures

Figure 1

Review

Jump to: Research, Other

21 pages, 868 KiB  
Review
Citrus Seed Waste and Circular Bioeconomy: Insights on Nutritional Profile, Health Benefits, and Application as Food Ingredient
by S. Seyyedi-Mansour, M. Carpena, P. Donn, P. Barciela, A. Perez-Vazquez, J. Echave, A. G. Pereira and M. A. Prieto
Appl. Sci. 2024, 14(20), 9463; https://doi.org/10.3390/app14209463 - 16 Oct 2024
Cited by 2 | Viewed by 2685
Abstract
Citrus fruits are widely grown, processed, and distributed in more than 140 countries, with annual global production exceeding 124.3 million metric tons. This substantial consumption generates significant organic waste, accounting for approximately 50–60% of the total fruit mass, primarily in the form of [...] Read more.
Citrus fruits are widely grown, processed, and distributed in more than 140 countries, with annual global production exceeding 124.3 million metric tons. This substantial consumption generates significant organic waste, accounting for approximately 50–60% of the total fruit mass, primarily in the form of peel, pulp, and seeds. Often discarded or reused as animal feed, these wastes contribute to significant environmental pollution and economic losses. Therefore, the valorization of these by-products represents an important opportunity to mitigate these challenges and improve the sustainability of the Citrus-related industry. This review highlights Citrus seed waste concerning its invaluable bioactive compounds, including fatty acids, phenolic compounds, limonoids, dietary fibers, vitamins, and carotenoids. Chemical compositions of Citrus seed biowaste differ depending on a variety of factors, such as Citrus variety, fruit maturity, environmental conditions, waste storage conditions, and extraction methods. The extraction and purification of phytochemicals from Citrus seed biowaste are one of the major procedures for valorizing waste. The two types of effective extraction methods are traditional (conventional extraction) and innovative (green extraction). Furthermore, Citrus seeds have been demonstrated to exhibit several biological activities and health-promoting properties including antioxidative, anti-inflammatory, and anti-cancer activities. Therefore, these wastes are safe and beneficial compounds used in the production of functional foods, nutraceuticals, pharmaceuticals, and cosmetics. A conclusion can be reached by emphasizing the abundance of bioactive compounds in Citrus seed wastes, which makes them an excellent opportunity for increased environmental and economic utilization. Full article
(This article belongs to the Special Issue Novel Food Technologies and Applications)
►▼ Show Figures

Figure 1

Other

Jump to: Research, Review

15 pages, 1309 KiB  
Systematic Review
The Yeast-Based Probiotic Encapsulation Scenario: A Systematic Review and Meta-Analysis
by Wemerson de Castro Oliveira, Leandro Paes de Brito, Edson Antônio Gonçalves de Souza, Isabelle Lima Lopes, Cristiane Alves de Oliveira, Priscilla Régia de Andrade Calaça, Maria Beatriz Prior Pinto Oliveira and Eduardo Damasceno Costa
Appl. Sci. 2024, 14(13), 5461; https://doi.org/10.3390/app14135461 - 24 Jun 2024
Cited by 1 | Viewed by 1587
Abstract
One of the biggest challenges in the food industry is the incorporation of probiotics into food products while maintaining their properties, both in the processing phases and in the gastrointestinal tract. The production of this type of functional food, which has been used [...] Read more.
One of the biggest challenges in the food industry is the incorporation of probiotics into food products while maintaining their properties, both in the processing phases and in the gastrointestinal tract. The production of this type of functional food, which has been used to prevent and/or help in the treatment of some diseases, needs improvements at the technological and economic levels. This review provides a comprehensive view of the main techniques used to encapsulate probiotic yeasts and analyzes the main variables involved in the industrial process. A systematic review and meta-analysis were carried out, considering the most current technical recommendations for this type of study, as well as the standardized criteria for the eligibility of articles. From a total of 1269 initial articles, only 14 complete articles, published in high-impact journals over the years 2013 to 2019 and focused on in vitro assays with probiotic yeasts, were considered in the analysis performed. In general, microencapsulation was efficient in maintaining yeast survival after gastrointestinal tests, viability studies, and thermal resistance in distilled water and food. Many variables can affect microencapsulation, but they are not always described or properly elucidated, leading to the conclusion that better delineated research is needed. Examples of these challenges include selecting appropriate encapsulating materials, optimizing encapsulation techniques, and ensuring the stability and viability of probiotics during processing and storage. Due to these challenges, the industrial application of probiotic microencapsulation is not yet well established; however, it holds promising potential. Full article
(This article belongs to the Special Issue Novel Food Technologies and Applications)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop