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Applied Sciences
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Innovative Technologies for Food Preservation and Processing
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Innovative Technologies for Food Preservation and Processing

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 August 2024 | Viewed by 4121

Special Issue Editors

Dr. Hristo Kalaydzhiev

E-Mail Website
Guest Editor
Department of Analytical Chemistry and Physical Chemistry, University of Food Technologies—Plovdiv, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
Interests: plant protein recovery; methods for plant protein extraction; bioactive plant metabolites; valorization of industrial by-products; sustainability
Dr. Zhivka Goranova

E-Mail Website
Guest Editor
Institute of Food Preservation and Quality, Agricultural Academy, 4002 Plovdiv, Bulgaria
Interests: food preservation; food processing techniques; texture analysis; bakery foods development
Dr. Jesus Blesa

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, University of Valencia, Av. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain
Interests: chromatography; polyphenols; valorization of waste products; pharmacology; toxicology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to the processes that take place in the production and storage of food products. We welcome researchers in fields related to the mechanisms of food spoilage and spoilage prevention. Science is constantly evolving, and innovative methods are being developed for raw material processing. Food industry technology is also evolving, but all the experiments undergo testing in laboratories before being incorporated on an industrial scale. Innovative processing and storage methods aim to provide products with a wider range of preserved qualities and health benefits.

Dr. Hristo Kalaydzhiev
Dr. Zhivka Goranova
Dr. Jesus Blesa
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

  • preservation methods
  • plant protein
  • functional properties
  • electrophoresis
  • chemical stability
  • physical stability
  • emulsions
  • foam
  • foamability
  • Gibbs-free energy

Published Papers (3 papers)

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Research

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23 pages, 12142 KiB  
Article
Polyphenol-Rich Extracts and Essential Oil from Egyptian Grapefruit Peel as Potential Antioxidant, Antimicrobial, and Anti-Inflammatory Food Additives
by Faten Mohamed Ibrahim, Eman Abdelsalam, Reda Sayed Mohammed, Wedian El Sayed Ashour, Ana A. Vilas-Boas, Manuela Pintado and El Sayed El Habbasha
Appl. Sci. 2024, 14(7), 2776; https://doi.org/10.3390/app14072776 - 26 Mar 2024
Viewed by 558
Abstract
Grapefruit (GF) processing generates significant nutrient and economic losses due to the production of 50% by-products, primarily peels. GF peels are a rich and sustainable source of bioactive compounds (BCs), such as essential oils (EOs) and phenolic compounds. Thus, finding value-added solutions based [...] Read more.
Grapefruit (GF) processing generates significant nutrient and economic losses due to the production of 50% by-products, primarily peels. GF peels are a rich and sustainable source of bioactive compounds (BCs), such as essential oils (EOs) and phenolic compounds. Thus, finding value-added solutions based on a circular economy is paramount. This research aims to assess the antioxidant, anti-inflammatory, and antimicrobial properties of a hydroethanolic polyphenol-rich extract from crude GF peels (GF-CE), essential oil (GF-EO), and polyphenol-rich extract from GF peels after essential oil extraction (GF-PE). The GF-CE and GF-PE showed high concentrations of naringenin (7.71 and 48.60 mg/g dry extract (DE)), narirutin (15.03 and 28.73 mg/g DE), and hesperidin (0.67 and 0.29 mg/mL), respectively. Extracting firstly EOs from GF improved the release of phenolic acids (p-coumaric, ferulic, and chlorogenic acid). The GF-CE exhibited stronger free radical scavenging activity mainly in DPPH (IC50 = 75.69 ± 0.81 µg/mL) than GF-EO (1271 ± 0.85 µg/mL) and GF-PE (113.45 ± 0.85 µg/mL). The GF-EO demonstrated moderate antimicrobial activity against Gram-positive bacteria compared to the reference standard (amoxicillin) and strong activity against the yeast Candida albicans (inhibition zone of 16 mm). The major compounds in the GF-EO included D-limonene (25%), nootkatone (24%), and β-pinene (8%). Both polyphenol-rich extracts showed promising activities as COX1 and COX2 inhibitors with IC50 values of 25 ± 0.1 and 0.28 ± 0.00 µg/mL (compared to celecoxib (97.5 ± 0.1 and 0.31 ± 0.01 µg/mL) and indomethacin (6.25 ± 0.00 and 0.52 ± 0.01 µg/mL) as the standards), respectively. The study concludes that GF peels are a valuable source of BCs with significant bioactivities, offering a sustainable multi-cascade approach to recovering value-added compounds from GF peels in alignment with circular economy principles and open opportunities as functional ingredients for food applications. Full article
(This article belongs to the Special Issue Innovative Technologies for Food Preservation and Processing)
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15 pages, 1332 KiB  
Article
Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread
by Izabela Podgórska-Kryszczuk and Urszula Pankiewicz
Appl. Sci. 2023, 13(12), 7286; https://doi.org/10.3390/app13127286 - 19 Jun 2023
Cited by 3 | Viewed by 1150
Abstract
The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of A. niger, [...] Read more.
The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of A. niger, but there was no inhibitory effect on Penicillium sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread. Full article
(This article belongs to the Special Issue Innovative Technologies for Food Preservation and Processing)
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Review

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23 pages, 3930 KiB  
Review
Valorization of Date Fruit (Phoenix dactylifera L.) Processing Waste and By-Products: A Review
by Linghong Shi, Thaiza Serrano Pinheiro de Souza, Farhad Ahmadi, Ali Imran, Frank R. Dunshea, Colin Barrow and Hafiz Ansar Rasul Suleria
Appl. Sci. 2023, 13(22), 12315; https://doi.org/10.3390/app132212315 - 14 Nov 2023
Cited by 1 | Viewed by 1840
Abstract
The date is a well-established and important crop that holds economic significance. However, a substantial amount of waste in the form of low-grade dates and date pits is generated and accounts for 10 to 15% of the total production. Given the substantial amount [...] Read more.
The date is a well-established and important crop that holds economic significance. However, a substantial amount of waste in the form of low-grade dates and date pits is generated and accounts for 10 to 15% of the total production. Given the substantial amount of nutrients in these by-products and the large volume of waste generated, there is a promising opportunity to utilize them to create valuable commodities like fiber and phenolic compounds, which hold a high market value. This review presents a summary of the chemical and nutritional composition of dates and their by-products and aims to investigate the possibility of utilizing date processing by-products and waste as an eco-friendly resource for various chemical and biological processes like composting and extraction of value-added compounds, as well as providing insight into the date processing industry and typical methods employed for the beneficial use of date waste. In addition, this review also addresses the current challenges and future perspectives in date waste valorization expectations. Full article
(This article belongs to the Special Issue Innovative Technologies for Food Preservation and Processing)
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