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Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability

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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 October 2026 | Viewed by 12691

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Editors

Prof. Dr. Pascal Degraeve

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Guest Editor

Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires Research Unit, IUT Lyon 1, Technopole Alimentec, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, 01000 Bourg en Bresse, France
Interests: food preservation; antimicrobial biomolecules; active edible coating and packaging; dairy products; proteins; bioactive peptides
Special Issues, Collections and Topics in MDPI journals

Dr. Mariya Dushkova

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Guest Editor

Department of Process Engineering, University of Food Technologies, 4002 Plovdiv, Bulgaria
Interests: ultrafiltration application; food; biotechnology; membrane processes; food science; food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing technologies play a vital role in ensuring the safety, quality, and sustainability of the global food supply. This Special Issue focuses on the recent advancements in these technologies and their impacts on food safety, product quality, and sustainability. The adoption of advancements in food processing technologies can improve consumer confidence, reduce waste, and create a sustainable food supply chain.

Therefore, this Special Issue will search original scientific developments in the following areas:

Advanced food technologies;
Preservation techniques;
Advanced thermal methods;
Non-thermal technologies;
Innovative packaging systems;
Controlled fermentation;
Food safety, quality, and sustainability.

These topics are indicative, and research is not strictly limited to them.

We invite you to contribute to this Special Issue. Review articles, short communications, and full-size research papers are all welcome.

You may choose our Joint Special Issue in Foods.

Prof. Dr. Pascal Degraeve
Dr. Mariya Dushkova
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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 food technologies
food processing
food quality
food safety
food sustainability

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Published Papers (7 papers)

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Research

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24 pages, 4490 KB

Open AccessArticle

Evaluation of the Main Functional and Bromatological Properties of Walnut Kernels

by Loredana Elena Vijan, Carmen Mihaela Topală, Mădălina Butac, Mădălina Militaru, Aurelian Valentin Untaru, Adelina Ioana Stan and Mihai Botu

Appl. Sci. 2026, 16(15), 7415; https://doi.org/10.3390/app16157415 - 24 Jul 2026

Viewed by 241

Abstract

Walnut kernels are highly valued for their mineral, vitamin, protein, lipid, and polyphenol content. To understand their nutritional value, quality, and potential for human consumption and industrial use, the chemical composition of different genotypes must be analyzed. The kernel composition of 41 walnut genotypes (31 Romanian, 8 Moldovan, and 2 American) from the Research Institute for Fruit Growing Pitesti germplasm collection in Romania was analyzed. The following parameters were analyzed: moisture, ash, sugars, lipids, polyphenols, tannins, flavonoids, carotenoids, and anthocyanins. The Moldovan genotypes exhibited the highest average kernel moisture and ash content, outperforming the Romanian average, while the individual American cultivars sat between them. Regarding sugar content, ‘Hartley’ cv. recorded the highest individual level, followed by the Romanian and Moldovan averages, whereas ‘Chandler’ cv. displayed lower values. For lipids and polyphenolic fractions, ‘Chandler’ cv. prominently surpassed both regional averages, while ‘Hartley’ cv. recorded values well below them, though both American cultivars excelled individually in anthocyanin accumulation. ATR-FTIR spectroscopy combined with second-derivative Savitzky–Golay preprocessing further supported the observed compositional variability. The most discriminative spectral regions were 3050–2800 cm⁻¹ and 1800–900 cm⁻¹, which are mainly associated with functional groups related to lipids, proteins, and carbohydrates. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) identified distinct compositional groups, with lipid-related spectral features representing the main source of variability among the samples. These results emphasize the significant biochemical diversity among walnut genotypes and support the selection of cultivars with valuable nutritional and technological properties. Full article

(This article belongs to the Special Issue Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability)

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17 pages, 2095 KB

Open AccessArticle

Optimization of Phenolic Compound Extraction from Freeze-Dried Brassica oleracea Cultivars Using Response Surface Methodology

by Olga Statilko, Thalia Tsiaka, Andriana E. Lazou, Vassilia J. Sinanoglou and Irini F. Strati

Appl. Sci. 2026, 16(9), 4389; https://doi.org/10.3390/app16094389 - 30 Apr 2026

Viewed by 481

Abstract

Optimizing the recovery of bioactive compounds is critical for the accurate assessment of the quality of freeze-dried vegetables. In this context, Response Surface Methodology (RSM) was performed to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from freeze-dried broccoli (cv ‘Thassos’) and cauliflower (cv ‘Cercy’) florets. The influence of three process parameters, namely solvent-to-material ratio (20 to 60 mL/g), extraction time (10 to 40 min) and solvent mixture (methanol: water) composition (60 to 100% methanol) was evaluated. Multi-response optimization identified the optimal process conditions for both cultivars (composite desirability = 0.996) as a 60 mL/g ratio, 10 min extraction time and 76% methanol content. The application of the optimized extraction conditions to broccoli ‘Naxos’ and cauliflower ‘Guideline’ cultivars, confirmed the model applicability and revealed significant genotypic heterogeneity (p < 0.05). Pearson’s Correlation Analysis revealed a very high positive (r > 0.9) correlation between TPC and ABTS for both broccoli and cauliflower, high (r = 0.78) correlation between TPC and FRAP for broccoli and moderate (r = 0.63) for cauliflower. These findings confirm that process parameter optimization is crucial for the maximum recovery of phenolic compounds from freeze-dried broccoli and cauliflower, and UAE conditions should be carefully selected to ensure accurate cultivar evaluation. Full article

(This article belongs to the Special Issue Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability)

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20 pages, 719 KB

Open AccessArticle

Spirulina (Arthrospira platensis), Chlorella (Chlorella vulgaris) and House Cricket (Acheta domesticus) as Non-Conventional Sources of Protein for Fortification of Sponge Cake

by Izabela Podgórska-Kryszczuk, Ewelina Zielińska and Dawid Ramotowski

Appl. Sci. 2026, 16(7), 3220; https://doi.org/10.3390/app16073220 - 26 Mar 2026

Viewed by 750

Abstract

Enriching bakery products with highly nutritious ingredients, such as microalgae and insect powder, is a promising strategy for developing functional foods. This study aimed to evaluate the effects of spirulina, chlorella, and cricket powder on the quality of sponge cakes. The assessed parameters included color, nutritional value, mineral composition, antioxidant activity, predicted glycemic index (pGI), and sensory properties. The addition of microalgae significantly reduced the L* value and altered the color shade of the sponge cakes, while the insect powder caused milder color changes. The enriched samples contained higher levels of protein (by up to 14%) and minerals, including calcium, magnesium, iron, and zinc. Antioxidant activity was enhanced across all variations, particularly in sponge cakes with insect powder, which showed the highest TPC (47.96 mg GAE), DPPH· (0.107 mM TE), and ABTS·⁺ (0.208 mM TE) levels. Cakes containing spirulina exhibited the highest total flavonoid content (63.95 mg EPI). Additionally, the enriched samples demonstrated a statistically significant reduction in the pGI. Among all the supplemented samples, the sponge cake with cricket powder received the highest consumer acceptance. Overall, enriching sponge cakes with microalgae and cricket powder improved their nutritional value and antioxidant properties, with insect powder offering the best balance between sensory quality and functionality. Full article

(This article belongs to the Special Issue Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability)

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13 pages, 620 KB

Open AccessArticle

Investigation of Physicochemical, Functional, and Nutritional Properties of Ice Cream Fortified with Melon and Watermelon Kernel Oils

by Mehmet Kilinç and Gökhan Akarca

Appl. Sci. 2026, 16(6), 2666; https://doi.org/10.3390/app16062666 - 11 Mar 2026

Viewed by 510

Abstract

This study aims to determine the effects of incorporating melon and watermelon kernel oils into ice cream formulations on the textural profile, mineral richness, and antioxidant activity of the product, and to investigate how oil addition optimizes critical quality parameters such as melting characteristics and viscosity of ice cream. The parameters analyzed include dry matter percentage, first drop, meltdown, overrun, antioxidant content, color and textural characteristics, total phenolic content, and mineral matter content. Among the samples, the highest first drop, meltdown, and overrun values were determined to be 31.67 s, 122.08 s, and 33.34%, respectively, in ice cream samples produced with 0.3% melon kernel oil addition, and the highest DPPH, ABTS, FRAP, and TPC in samples produced with a 0.3% addition of watermelon kernel oil, with values of 81.88%, 9.90 µmol TE/g, 2.06 µmol TE/g, and 128.72 mg GAE/100 g, respectively. Likewise, the lowest firmness, highest consistency, cohesiveness, and viscosity index values (15.53 g, 456.34 g.s, −21.50 g.s, and −8.16) were also found in the same ice cream samples. P, Mg, Ca, Na, K, Fe, and Zn contents increased with increasing addition of seed oil, and P showed the highest increase among the samples, followed by Na, K, and Ca, respectively. The samples demonstrating the most significant increase in mineral content were those produced with 0.3% melon kernel oil. Full article

(This article belongs to the Special Issue Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability)

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36 pages, 4722 KB

Open AccessReview

Clean Extraction Methodologies for High-Added-Value Olive Oil Production and Whole Valorization of the Olive Fruit

by Assamae Chabni, Celia Bañares and Carlos F. Torres

Appl. Sci. 2026, 16(16), 7979; https://doi.org/10.3390/app16167979 - 11 Aug 2026

Abstract

Olive oil production is an economically and culturally important agro-industrial activity, particularly in Mediterranean regions, but conventional extraction processes generate significant quantities of by-products and may lead to the loss of valuable bioactive compounds. In this context, improving extraction efficiency while preserving oil quality and promoting sustainable processing has become a major research focus. This review examines the composition of virgin olive oil with particular attention to minor bioactive compounds and discusses how conventional processing technologies influence their distribution and retention. The environmental implications of traditional extraction systems, especially the generation of olive mill wastewater and solid residues, are also addressed. Furthermore, emerging and alternative extraction technologies are analyzed, including screw press (expeller) and supercritical CO₂ extraction, highlighting their potential to enhance the recovery of bioactive compounds and reduce environmental impacts. Particular emphasis is placed on water-free or reduced-water extraction approaches and on the valorization of olive mill by-products as part of a circular economy strategy. Overall, innovative extraction technologies can reconcile efficiency, sustainability and quality by minimizing polyphenol losses and wastewater generation, requiring further industrial optimization. Full article

(This article belongs to the Special Issue Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability)

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23 pages, 1782 KB

Open AccessReview

From Olive Oil to Pomace: Sustainable Valorization Pathways Linking Food Processing and Human Health

by Lucia Bubulac, Claudia Florina Bogdan-Andreescu, Daniela Victorița Voica, Bogdan Mihai Cristea, Maria Simona Chiș and Dan Alexandru Slăvescu

Appl. Sci. 2025, 15(19), 10717; https://doi.org/10.3390/app151910717 - 4 Oct 2025

Cited by 10 | Viewed by 4056

Abstract

The olive tree (Olea europaea L.) has been cultivated for millennia, with olive oil representing both a cornerstone of the Mediterranean diet and a major agricultural commodity. Its composition, rich in monounsaturated fatty acids, polyphenols, tocopherols and squalene, supports well-documented cardioprotective, antioxidant and anti-inflammatory benefits. Olive oil production generates substantial secondary streams, including pomace, leaves, pits and mill wastewater, which are rich in phenols, triterpenes and fibers. This review consolidates recent advances in their phytochemical characterization, innovative extraction technologies and health-promoting effects, while highlighting the economic and regulatory prospects for industrial adoption. Comparative analysis shows that olive leaves can produce up to 16,674.0–50,594.3 mg/kg total phenolics; oleuropein 4570.0–27,547.7 mg/kg, pomace retains 2.24 g GAE/100 g dried matrix (DM)total phenolics; oil 13.66% DM; protein 6.64% DM, and wastewater contains high concentration of phenolics content of olives. Innovative extraction techniques, such as ultrasound and microwave-assisted methods, allow for a recovery, while reducing solvent use and energy input. The analysis highlights opportunities for integrating these by-products into circular bioeconomy models, supporting the development of functional foods, nutraceutical applications and sustainable waste management. Future research should address techno-economic feasibility, regulatory harmonization and large-scale clinical validation to accelerate market translation. Full article

(This article belongs to the Special Issue Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability)

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34 pages, 1036 KB

Open AccessReview

Conventional and Innovative Methods for Reducing the Incidence of Listeria monocytogenes in Milk and Dairy Products

by Adriana Dabija, Cristina Ștefania Afloarei, Dadiana Dabija and Ancuța Chetrariu

Appl. Sci. 2025, 15(12), 6580; https://doi.org/10.3390/app15126580 - 11 Jun 2025

Cited by 7 | Viewed by 5800

Abstract

Listeriosis, the disease caused by the bacterium L. monocytogenes, can take invasive forms, with severe complications such as septicemia or meningitis, mainly affecting vulnerable people, such as pregnant women, the elderly, and immunocompromised people. The main transmission is through the consumption of contaminated food, and unpasteurized dairy products are common sources of infection. Due to the high mortality and the difficulty in eliminating the bacterium from the production environment, rigorous hygiene and control measures are essential to prevent the spread of Listeria in the food chain, and research on biofilm formation and bacterial resistance is vital to improve food safety. Dairy products, raw milk, and soft cheeses are among the most vulnerable to contamination with L. monocytogenes, especially due to pH values and low-temperature storage conditions. This paper presents a synthesis of the specialized literature on methods to reduce the incidence of L. monocytogenes in milk and dairy products. Conventional strategies, such as pasteurization and the use of chemical disinfectants, are effective but can affect food quality. Specialists have turned their attention to innovative and safer approaches, such as biocontrol and the use of nonthermal methods, such as pulsed electric fields, irradiation, and nanotechnology. Barrier technology, which combines several methods, has demonstrated superior efficiency in combating the bacterium without compromising product quality. Additionally, lactic acid bacteria (LAB) and bacteriocins are examples of biopreservation techniques that provide a future option while preserving food safety. Natural preservatives, especially those derived from plants and fruits, are promising alternatives to synthetic compounds. Future solutions should focus on developing commercial formulations that optimize these properties and meet consumer demands for healthy, environmentally friendly, and clean-label products. Full article

(This article belongs to the Special Issue Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability)

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