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Applied Sciences
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Food Powders: Advanced Techniques, Properties and Industrial Applications
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Food Powders: Advanced Techniques, Properties and Industrial 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: 30 August 2025 | Viewed by 12226

Special Issue Editor

Dr. Karolina Szulc

E-Mail Website
Guest Editor
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
Interests: food powders; food science; spray drying
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Powdered products have the structure of dispersed systems of great practical importance. The quality characteristics of food powders are important factors that influence their overall performance, acceptability, and suitability for various applications. Advanced food powdering techniques showcase the continual progress in food processing technologies, offering solutions to challenges related to the efficiency, product quality, and preservation of bioactive compounds. They play a crucial role in meeting the evolving demands of the food industry for high-quality, functional, and innovative food powders. Industrial applications of food powders cover a wide range of sectors, from traditional foods and beverages to pharmaceuticals and beyond. Advanced techniques and powder properties translate into tangible benefits for both consumers and producers.

The scope of this Special Issue includes, but is not limited to, the following topics:

  • Powdered products;
  • Food powders;
  • Powder quality and characteristics;
  • Advanced food powder technology;
  • Innovative food powders;
  • Industrial applications of food powders;
  • Powder food supplements;
  • Infant food;
  • Safety of food powders.

Dr. Karolina Szulc
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.

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

  • food powders
  • powdered products
  • powder properties
  • powder applications
  • food powdering techniques

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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

15 pages, 1697 KiB  
Article
Black Garlic Powder as an Ingredient to Enhance the Functional and Sensorial Properties of Bread and Its Shelf Life
by Annalisa Maietti, Nicola Marchetti, Nada Baraldo, Riccardo Fontana and Paola Tedeschi
Appl. Sci. 2025, 15(9), 5174; https://doi.org/10.3390/app15095174 - 6 May 2025
Viewed by 175
Abstract
Black garlic is a processed product prepared via the heat treatment of whole garlic bulbs (Allium sativum L.) at high temperatures and humidity levels for several days, resulting in black cloves with a sweet taste and increased bioactive substances. The purpose of [...] Read more.
Black garlic is a processed product prepared via the heat treatment of whole garlic bulbs (Allium sativum L.) at high temperatures and humidity levels for several days, resulting in black cloves with a sweet taste and increased bioactive substances. The purpose of this study was to evaluate the quality, chemical and functional characteristics, and shelf life of bread with different percentages (0.5%, 1%, 2%, and 3%) of Voghiera black garlic powder (BGP). The analysis conducted on the powder showed important changes in composition, and the polyphenol content and antioxidant activity increased when the garlic was processed. The data obtained demonstrated that BGP did not modify the nutritional composition of the bread, while the total polyphenol and total flavonoid content and antioxidant activity progressively increased from 1.40 mg GAE/g, 0.28 mg CE/g, and 0.15 mg TE/g to 1.75 mg GAE/g, 0.56 mg CE/g, and 0.47 mg TE/g, respectively, as the amount of BGP increased from 1 to 3% in comparison with wheat bread. Moreover, BGP improved the shelf life of breads enhanced with 2 and 3% of powder, reducing microorganism growth and water loss; however, on the other hand, the added powder caused an increase in acidity and color intensity. At higher powder percentages, the acceptability and palatability of the bread to the consumers were reduced. Full article
(This article belongs to the Special Issue Food Powders: Advanced Techniques, Properties and Industrial Applications)
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16 pages, 1267 KiB  
Article
Effect of Drying Method on Selected Physical and Functional Properties of Powdered Black Soldier Fly Larvae
by Radosław Bogusz, Małgorzata Nowacka, Ewa Gondek, Murat Delman and Karolina Szulc
Appl. Sci. 2025, 15(8), 4097; https://doi.org/10.3390/app15084097 - 8 Apr 2025
Viewed by 398
Abstract
This research aimed to assay the impact of convective drying (CD) or infrared–convective (IR–CD) drying methods on the physical and techno-functional properties, FTIR spectra, and mathematical modeling of adsorption kinetics of black soldier fly larvae powders. By using convective drying, insect powder exhibited [...] Read more.
This research aimed to assay the impact of convective drying (CD) or infrared–convective (IR–CD) drying methods on the physical and techno-functional properties, FTIR spectra, and mathematical modeling of adsorption kinetics of black soldier fly larvae powders. By using convective drying, insect powder exhibited higher water content and water activity but lower hygroscopicity than powder dried with the infrared–convective method. After drying with the convective method, the powder exhibited a significantly lower loose and tapped bulk density and oil holding capacity (OHC). Furthermore, this powder was lighter and more yellow. The FTIR spectrum of the CD-dried powder showed lower absorption at key wavenumbers for the protein (1625 and 1350–1200 cm−1), indicating lower denaturation and less ability to bind water and water vapor. The mathematical modeling of the water vapor adsorption kinetics of insect powders via the second Fick’s law for transient diffusion showed that this equation is suitable for adjusting the experimental data based on the high coefficient of determination (0.997–0.999) and the low root mean square (2.50–3.34%). This study revealed that the drying method influences insect powder properties, and the IR–CD method seems better in terms of obtaining better techno-functional properties. Full article
(This article belongs to the Special Issue Food Powders: Advanced Techniques, Properties and Industrial Applications)
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19 pages, 2667 KiB  
Article
Bioavailability of Liposomal Vitamin C in Powder Form: A Randomized, Double-Blind, Cross-Over Trial
by Przemysław Żmuda, Barbara Khaidakov, Maria Krasowska, Katarzyna Czapska, Michał Dobkowski, Julian Guzowski, Paulina Kowalczyk, Krzysztof Lemke, Marcin Folwarski, Aleksander Foryś, Ewa Domian and Marek Postuła
Appl. Sci. 2024, 14(17), 7718; https://doi.org/10.3390/app14177718 - 1 Sep 2024
Viewed by 11118
Abstract
The purpose of this study was to evaluate the properties and pharmacokinetics of liposomal vitamin C in powder form obtained by a method devoid of organic solvents. The powder and liposome morphology were analyzed using scanning electron microscopy (SEM) and cryogenic transmission electron [...] Read more.
The purpose of this study was to evaluate the properties and pharmacokinetics of liposomal vitamin C in powder form obtained by a method devoid of organic solvents. The powder and liposome morphology were analyzed using scanning electron microscopy (SEM) and cryogenic transmission electron microscopy (cryo-TEM), respectively. Additionally, the carrier particle size, size distribution (STEP-Technology®; L.U.M. GmbH, Berlin, Germany), and zeta potential value were determined. The pharmacokinetic parameters of liposomal and non-liposomal vitamin C (AUC, Cmax, C10h, and C24h) were compared in a randomized, single-dose, double-blind, cross-over trial (ClinicalTrials.gov ID: NCT05843617) involving healthy adult volunteers (n = 10, 1000 mg dose). The process of spray drying used to transform liquid suspensions of the liposomes into powder form did not adversely affect the quality of the carrier particles obtained. Compared to non-encapsulated vitamin C, oral administration of the liposomal formulation resulted in significantly better absorption of ascorbic acid into the bloodstream, which equated to a higher bioavailability of the liposomal product (30% increase in AUC, p < 0.05). The duration of elevated vitamin C blood levels was also longer (C24h increase of 30%, p < 0.05). Although the results obtained are promising and suggest higher bioavailability for the liposomal form of vitamin C, the limited sample size necessitates further research with a larger cohort to confirm these findings. Full article
(This article belongs to the Special Issue Food Powders: Advanced Techniques, Properties and Industrial Applications)
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