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Physical Chemistry, Formulation and Processing, Intersection of Food Sciences, Engineering and Global Health

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 September 2025 | Viewed by 932

Special Issue Editors

Dr. Teresa Carvajal

E-Mail Website
Guest Editor
Department of Agricultural & Biological Engineering, Purdue University, West Lafayette, IN, USA
Interests: food, pharmaceutical, and biological process engineering; environmental engineering; aerosols
Prof. Dr. Gustavo F. Gutiérrez-López

E-Mail Website
Co-Guest Editor
Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico
Interests: food process engineering; nanobiotechnology; modelling; image analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue explores a broad range of topics in surface chemistry and materials' physical and chemical properties, motivated by the need to understand the interactions of food ingredients during processing and with biological membranes. The goal is to share findings that are unfamiliar to those primarily in food systems. Key achievements extend into studies on microstructure transformations and the ability to manipulate behaviors such as powder wetting, reconstitution, caking, flow, dissolution, digestibility, and bioavailability.

Research covers the properties of complex and biomaterials like carbohydrates, proteins, polymers, fatty acids, and lipids. An area of particular interest is the role of water in the sorption and desorption isotherms of food, nutraceutical, and biopharmaceutical systems. Analyzing these isotherms and their hysteresis can provide insights into multilayer physical adsorption and diffusion, which help understand the behavior of crystalline, crystalline-amorphous, or amorphous regions in food materials. This leads to a deeper understanding of monolayer/multilayer properties, lipid hydrolysis at interfaces, advanced surface characterization techniques, and the development of methods to evaluate solid surface interactions.

Food formulation and processing strategies discussed include spray drying, lyophilization, hot melt extrusion, granulation, and phase separation. The issue also covers product performance aspects such as physical stability, reconstitution, in vitro dissolution, digestibility, bio-performance, and stability.

Finally, food products need to be formulated with the intersection of food sciences with global health in mind and overall wellness, and regulatory considerations are of interest for consideration.

Dr. Teresa Carvajal
Prof. Dr. Gustavo F. Gutiérrez-López
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

  • surface chemistry
  • water isotherms
  • hysterisis
  • powder caking
  • powder flow
  • particle interactions
  • particle morphology
  • formulation
  • regulatory considerations
  • awareness diversity equity inclusion (DEI)

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

Published Papers (3 papers)

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Research

23 pages, 3136 KiB  
Article
A Comparative Study of the Structural, Morphological, and Functional Properties of Native Potato Starch and Spray-Dried Potato Starch
by Anna Marinopoulou, Maria Zoumaki, Dimitrios Sampanis, Vassilis Karageorgiou, Stylianos Raphaelides and Athanasios Goulas
Appl. Sci. 2025, 15(8), 4566; https://doi.org/10.3390/app15084566 - 21 Apr 2025
Viewed by 140
Abstract
The spray-dried potato starch was produced by gelatinizing native potato starch at two concentrations of 3% and 5% at 75 °C for 30 min, followed by drying in a pilot-scale spray dryer. X-ray diffraction (XRD), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy [...] Read more.
The spray-dried potato starch was produced by gelatinizing native potato starch at two concentrations of 3% and 5% at 75 °C for 30 min, followed by drying in a pilot-scale spray dryer. X-ray diffraction (XRD), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), and optical microscopy were applied to characterize native potato starch and spray-dried (SD) potato starch powders. The physical properties of the starches, including moisture content, color, bulk density, tapped density, particle size parameters, water holding capacity, and hygroscopicity, were investigated. XRD, DSC, and FTIR revealed the formation of a semi-crystalline to amorphous structure in the spray-dried starch powders. Microscopic examination showed that the starch granules of native potato starch were spherical and regular in shape, while spray-dried (SD) starch powders displayed wrinkled granules. The moisture content of the spray-dried powders was significantly lower than that of the native starch, while the native starch had higher particle size values [D(4.3)] compared to the spray-dried powders. Higher water holding capacity values were also recorded in the spray-dried starches compared to the native starch. Regarding the color parameters, statistical analysis revealed similar values for lightness (L*) and yellowness (YI) indices, while significant differences were found in hue angle (H°), a*, and b* values. A principal component analysis (PCA) was carried out to investigate the relationships among the physical properties of the native potato starch and spray-dried starch powders. The findings of the present study highlight the potential application of physically modifying starch through the spray-drying process. Full article
(This article belongs to the Special Issue Physical Chemistry, Formulation and Processing, Intersection of Food Sciences, Engineering and Global Health)
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14 pages, 1441 KiB  
Article
Effect of High Hydrostatic Pressure on the Quality Parameters of Wild Red Deer (Cervus elaphus) Meat
by Munkhnasan Enkhbold, Attila Lőrincz, Majd Elayan, László Friedrich, Annamária Barkó, Karina Ilona Hidas and Adrienn Varga-Tóth
Appl. Sci. 2025, 15(8), 4336; https://doi.org/10.3390/app15084336 - 14 Apr 2025
Viewed by 188
Abstract
The consumption of wild red deer (Cervus elaphus) meat is growing due to its nutritional benefits and sustainability. However, challenges like a shorter shelf life and increased microbial load of game meat highlight the need to investigate effective preservation techniques. This [...] Read more.
The consumption of wild red deer (Cervus elaphus) meat is growing due to its nutritional benefits and sustainability. However, challenges like a shorter shelf life and increased microbial load of game meat highlight the need to investigate effective preservation techniques. This study investigated the effects of high hydrostatic pressure (HHP) on the quality parameters of wild red deer meat, including pH, color characteristics, microbial load, texture attributes, and protein stability, assessed on different days. Wild red deer meat was treated with pressures ranging from 150 to 600 MPa, followed by storage at 4 °C for up to 14 days. Results showed that HHP at or above 300 MPa stabilized pH and suppressed microbial growth. On Day 1, the control samples had a microbial count of 4.67 log CFU/g, while treatments at or above 500 MPa reduced microbial levels to below 1 log CFU/g. Texture analysis revealed improved tenderness at lower pressures (150–300 MPa) and enhanced firmness at higher pressures. Color parameters, including lightness and redness, were also influenced by HHP, as lightness increased with pressure, while redness decreased at higher pressure levels. SDS-PAGE analysis indicated protein denaturation, especially at ≥300 MPa, with significant degradation of sarcoplasmic and myofibrillar proteins at ≥500 MPa. These findings suggest that HHP can be an effective method for improving certain quality parameters and extending the shelf life of wild red deer meat up to 14 days of storage, depending on the pressure level applied. Full article
(This article belongs to the Special Issue Physical Chemistry, Formulation and Processing, Intersection of Food Sciences, Engineering and Global Health)
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14 pages, 1544 KiB  
Article
Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice
by Julianna Kereszturi, Csenge Béres, István Dalmadi and Mónika Máté
Appl. Sci. 2025, 15(6), 3415; https://doi.org/10.3390/app15063415 - 20 Mar 2025
Viewed by 296
Abstract
Apple (Malus domestica Borkh.) juice is a globally popular beverage that is valued for its pleasing flavor, wide availability, and health benefits, including support for cardiovascular health and antioxidant properties. A critical element of the production process is the clarification procedure, which [...] Read more.
Apple (Malus domestica Borkh.) juice is a globally popular beverage that is valued for its pleasing flavor, wide availability, and health benefits, including support for cardiovascular health and antioxidant properties. A critical element of the production process is the clarification procedure, which improves the product’s purity, visual appeal, and shelf stability by removing solids, colloids, and polyphenols. This study examines the efficacy of plant-based clarifiers, LittoFresh Liquid and FloaClair, in combination with three mineral agents—KlarSol30, GranuBent Pore-Tec, and Seporit Pore-Tec—on the quality of apple juice. The following analytical procedures were conducted: measurement of turbidity (NTU), color stability (ΔE*), transmittance at 440 nm, antioxidant capacity (FRAP), and total polyphenol content (TPC). The results showed that plant-based clarifiers were effective in reducing turbidity by up to 45% while improving transmittance levels by an average of 30% compared to untreated samples. Additionally, plant-based agents retained up to 20% more polyphenols and exhibited a 15% higher antioxidant capacity than traditional gelatin-based clarifiers. Full article
(This article belongs to the Special Issue Physical Chemistry, Formulation and Processing, Intersection of Food Sciences, Engineering and Global Health)
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