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Applied Sciences
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Innovative Food Processing and Technologies for Food Quality and Safety
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Innovative Food Processing and Technologies for Food Quality and Safety

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 February 2026 | Viewed by 986

Special Issue Editor

Dr. Roberta Foligni

E-Mail Website
Guest Editor
Department of Human Sciences and Promoting of the Quality of Life, San Raffaele Telematic University Rome, Via Val Cannuta 247, 00166 Rome, Italy
Interests: chromatography food chemistry mass spectrometry food science and technology; food analysis;fatty acid analysis; lipid extraction; emerging food technologies; novel food; functional foods; innovative foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Research in the food sector is increasingly oriented towards ensuring a high level of quality and safety of food products. To achieve this goal, scientists are evaluating a wide range of innovative or emerging technologies and methods. The research and development of new processes that can preserve and increase the quality of foods and drinks are a priority nowadays. New technologies must guarantee that products are free from pathogenic microorganisms as well as preserve the nutritional and sensorial components of food products. Furthermore, innovative technological processes can increase the final nutritional value through the addition of bioactive compounds or functional ingredients. This Special Issue aims to provide insight into new opportunities regarding innovative food processing, innovative analytical approaches, innovative ingredients, and food safety. Authors are encouraged to submit original studies and high-quality reviews on the safety aspects of new food and processing technologies, covering nutritional microbiological and chemical–physical sensory quality and strategies to monitor and overcome the associated challenges.

Dr. Roberta Foligni
Guest Editor

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.

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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

  • emerging technologies
  • innovative methodologies
  • bioactive compounds
  • novel food ingredients
  • food safety
  • innovative analytical approaches

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Published Papers (2 papers)

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Research

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18 pages, 816 KiB  
Article
Comprehensive Characterization of the Algarve Octopus, Octopus vulgaris: Nutritional Aspects and Quality Indexes of Lipids
by Ana G. Cabado, Celina Costas, David Baptista de Sousa, João Pontes and Mafalda Rangel
Appl. Sci. 2025, 15(15), 8235; https://doi.org/10.3390/app15158235 - 24 Jul 2025
Abstract
The common octopus (Octopus vulgaris) supports one of the most valuable small-scale fisheries in Portugal, particularly in the Algarve region, with substantial socioeconomic implications. This species holds significant potential for human consumption due to its low lipid content, favorable fatty acid [...] Read more.
The common octopus (Octopus vulgaris) supports one of the most valuable small-scale fisheries in Portugal, particularly in the Algarve region, with substantial socioeconomic implications. This species holds significant potential for human consumption due to its low lipid content, favorable fatty acid profile, high-quality protein, and essential microelements. This study aimed to provide a comprehensive characterization of octopus specimens landed in two key Algarve fishing areas—Barlavento/Windward (Alvor Harbour) and Sotavento/Leeward (Fuzeta Harbour). We assessed their nutritional value, focusing on protein quality, lipid indexes, trace minerals, and essential vitamins, as well as overall safety and quality. All regulated contaminants and additional potential risks were also evaluated, yielding fully satisfactory safety results. The research was conducted within the framework of the European Sea2See project, which aims to enhance consumer trust and acceptance of sustainably harvested or farmed seafood in Europe. Our findings demonstrate that Algarve octopus is a nutritionally rich seafood product, promoting cardiovascular health and general well-being. Full article
(This article belongs to the Special Issue Innovative Food Processing and Technologies for Food Quality and Safety)
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Review

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21 pages, 1479 KiB  
Review
Mechanistic Insights into Fish Spoilage and Integrated Preservation Technologies
by Xuanbo Wang and Zhaozhu Zheng
Appl. Sci. 2025, 15(14), 7639; https://doi.org/10.3390/app15147639 - 8 Jul 2025
Viewed by 307
Abstract
The global fish industry faces persistent challenges due to the inherent perishability of fish, driven by enzymatic autolysis, lipid oxidation, and microbial proliferation. Although numerous studies have characterized these individual spoilage pathways and evaluated discrete preservation techniques, practitioners still lack a unified, mechanism-based [...] Read more.
The global fish industry faces persistent challenges due to the inherent perishability of fish, driven by enzymatic autolysis, lipid oxidation, and microbial proliferation. Although numerous studies have characterized these individual spoilage pathways and evaluated discrete preservation techniques, practitioners still lack a unified, mechanism-based framework that links spoilage chemistry to targeted interventions. This gap prevents the rational selection and optimization of preservation methods. In this review, we first synthesize recent multi-omics and microbiological findings to delineate the molecular drivers of post-harvest fish spoilage. We then critically map a suite of preservation approaches—including low-temperature treatments (refrigeration, super-chilling, freezing), high-pressure processing, modified atmosphere packaging, nanoemulsion and essential-oil coatings, pulsed electric fields, and ozonation—onto the specific mechanisms they mitigate. By comparing efficacy metrics, practical constraints, and emerging innovations, our mechanism-driven roadmap clearly defines the problems we address and offers actionable guidance for developing more effective and sustainable fish preservation strategies. Full article
(This article belongs to the Special Issue Innovative Food Processing and Technologies for Food Quality and Safety)
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