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Applied Sciences
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Advanced Food Processing Technologies and Approaches: 2nd Edition
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Advanced Food Processing Technologies and Approaches: 2nd Edition

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 2902

Editors

Dr. Diana Mańko-Jurkowska

E-Mail Website
Guest Editor
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: food processing; protein-stabilized emulsions; food oil; food protein; waste raw materials
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Joanna Bryś

E-Mail Website
Guest Editor
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
Interests: food chemistry; lipid chemistry; food analysis; vegetable oils; animal fats; human milk fat; methods of fat modification; structured lipids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing technologies encompass a diverse range of techniques and methods used to convert agricultural raw materials into safe, nutritious, and healthy food products. Traditional food processing has many disadvantages, including high energy consumption and significant waste generation. However, as the food industry evolves towards innovative solutions both in terms of ingredients and production processes, sustainable processing technologies are emerging as a promising way to enhance food products’ bioactivity, safety, and quality.

This Special Issue aims to collect the latest research findings and achievements in the field of advanced technologies and approaches to the following:

  • The production of food with a multi-phase structure;
  • Food as a system of controlled delivery and release of bioactive ingredients;
  • The treatment of the food industry’s waste and by-products;
  • Preservation methods and packaging systems in the food industry.

We are pleased to invite you to contribute high-quality, original research or review articles to this Special Issue.

You may choose our Joint Special Issue in Foods.

Dr. Diana Mańko-Jurkowska
Prof. Dr. Joanna Bryś
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

  • food processing and preservation
  • emerging processing technologies
  • green and sustainable technologies
  • functional ingredients
  • sustainable bioingredients
  • novel foods
  • innovative food packaging materials
  • food quality and safety

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Related Special Issue

Published Papers (4 papers)

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Research

20 pages, 536 KB  
Article
Analysis of Purchase Intention for Biopreservative-Treated Chicken and Consumer Segmentation Using Unsupervised Machine Learning
by Linda Carolina Hernandez-Lozano, Crisdalith Cachutt-Alvarado, Norma Angélica Chávez Vela, Antonieta Martínez-Velasco and Julieta Domínguez-Soberanes
Appl. Sci. 2026, 16(13), 6552; https://doi.org/10.3390/app16136552 - 1 Jul 2026
Viewed by 260
Abstract
Biopreservatives are emerging as a promising alternative to conventional food preservation methods. However, there is limited empirical evidence integrating validated psychometric instruments with advanced unsupervised segmentation techniques to identify heterogeneous consumer profiles regarding biopreserved chicken consumption. To address these limitations, self-organizing maps (SOMs) [...] Read more.
Biopreservatives are emerging as a promising alternative to conventional food preservation methods. However, there is limited empirical evidence integrating validated psychometric instruments with advanced unsupervised segmentation techniques to identify heterogeneous consumer profiles regarding biopreserved chicken consumption. To address these limitations, self-organizing maps (SOMs) have been widely used as unsupervised learning tools that reduce dimensionality, preserve topological relationships, and facilitate the visualization of latent structures in multivariate datasets. This study aims to analyze the factors influencing the acceptance of biopreservation in chicken consumption through a strategic segmentation based on unsupervised machine learning and behavioral dimensions. This methodological design enables the capture of behavioral heterogeneity, the identification of strategic consumption profiles, and the generation of empirical evidence to support future research and communication strategies related to biopreservation technologies in similar consumer contexts. In this study, 323 instances were topologically organized into 16 clusters, grouping individuals with similar behavioral patterns. The descriptive analysis of clusters revealed highly differentiated consumer profiles in terms of Consumer acceptance, cold chain practices, and Knowledge of food microorganisms. The high-acceptance exploratory segment achieved the maximum score (5.00) in knowledge of beneficial microorganisms (V14), acceptance of their use in chicken preservation (V15), and familiarity with lactic acid bacteria (V16). The three-dimensional structure identified through Exploratory Factor Analysis (EFA) not only provided statistical validation of the instrument but also established a conceptual framework for interpreting the SOM’s topology. From a practical perspective, the findings highlight the relevance of consumer heterogeneity and suggest that consumer knowledge may play an important role in the acceptance of biopreservation technologies. These findings provide useful insights for future studies aimed at understanding the factors that influence consumer acceptance of biopreservation technologies. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Approaches: 2nd Edition)
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18 pages, 682 KB  
Article
Application of Hydrodynamic Cavitation for Quality Enhancement and Shelf-Life Improvement of Mixed Fruit Juice Blend
by Asmita Joshi, Pavankumar R. More, Preeti Adhikari, Sumanth Gunduboyina, Shalini S. Arya, Harsh B. Jadhav and Federico Casanova
Appl. Sci. 2026, 16(12), 6111; https://doi.org/10.3390/app16126111 - 17 Jun 2026
Viewed by 601
Abstract
Hydrodynamic cavitation (HC) is an emerging non-thermal technology that is capable of improving the quality and shelf life of fruit juices while retaining heat-sensitive bioactive compounds. This study optimized a mixed-fruit juice (MFJ) blend—60% mandarin, 25% pineapple, and 15% watermelon using a D-optimal [...] Read more.
Hydrodynamic cavitation (HC) is an emerging non-thermal technology that is capable of improving the quality and shelf life of fruit juices while retaining heat-sensitive bioactive compounds. This study optimized a mixed-fruit juice (MFJ) blend—60% mandarin, 25% pineapple, and 15% watermelon using a D-optimal mixture design. The MFJ was subjected to HC at varying pressures (4–6 bar) and times (40–60 min) and compared to thermal treatment (90 °C for 30 s). The optimized predicted HC treatment (5 bar/52 min) effectively maintained pH, titratable acidity, and TSS. Notably, HC at 6 bar for 60 min reduced the sedimentation index by 2% and lowered viscosity to 3.56 cP. Compared to thermal processing, the optimized HC-treated sample demonstrated superior nutrient retention, preserving 82.29% of vitamin C, 93.50% of total phenolics, 87.43% of flavonoids, and 61.67% of antioxidant activity. Microbial safety was also improved, achieving a 1.35 log CFU/mL reduction in total plate count and 47.96% peroxidase inactivation. While sensory evaluation showed slightly lower acceptability for HC-treated juice (6.36) versus the control (7.14), it significantly outperformed thermal treatment (3.83). Furthermore, the cavitated sample demonstrated superior bioactive retention after 14 days of storage at 4 °C, with total phenolic content retained at 31.55 ± 0.9 mg GAE/100 mL. The findings suggest that hydrodynamic cavitation can be considered a promising non-thermal processing technology for improving physicochemical stability, preserving bioactive compounds, and extending the shelf life of functional fruit beverages. This underscores HC’s potential as a viable, high-quality alternative to traditional pasteurization in the beverage industry. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Approaches: 2nd Edition)
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19 pages, 1344 KB  
Article
Solvent-Based Extraction of Pomegranate Seed Oil from Juice By-Products: Effects of Microwave-Assisted, Soxhlet, and Cold Methods on Quality and Oxidative Stability
by Marta Siol, Joanna Bryś, Marko Obranović and Diana Mańko-Jurkowska
Appl. Sci. 2026, 16(6), 2703; https://doi.org/10.3390/app16062703 - 12 Mar 2026
Viewed by 603
Abstract
Pomegranate juice production generates substantial seed residues, which can be valorized through extraction of PSO, rich in conjugated C18:3 isomers and bioactive minor constituents. This study compared three solvent-based extraction methods—MAE, Soxhlet extraction (SE), and cold solvent extraction (CSE)—for PSO recovery from juice-processing [...] Read more.
Pomegranate juice production generates substantial seed residues, which can be valorized through extraction of PSO, rich in conjugated C18:3 isomers and bioactive minor constituents. This study compared three solvent-based extraction methods—MAE, Soxhlet extraction (SE), and cold solvent extraction (CSE)—for PSO recovery from juice-processing by-products. Oils were extracted using n-hexane and evaluated for yield, oxidative stability (using pressure differential scanning calorimetry), chemical quality parameters, fatty acid composition and derived nutritional indices, as well as bioactivity. Extraction method influenced oil performance: MAE combined the highest yield with the most favorable oxidative-stability metrics, SE showed intermediate results, and CSE provided lower yield but slightly better preservation of quality markers. All oils exhibited low hydrolytic degradation and limited oxidation progression, while fatty acid profiles remained largely unchanged, preserving the characteristic PSO pattern. Phenolic content and radical-scavenging capacity were moderately sensitive to extraction approach. Overall, differences in oxidative stability and bioactivity among methods were primarily driven by process conditions and minor-component retention rather than changes in major fatty acids, offering guidance for optimizing PSO recovery from juice-industry by-products. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Approaches: 2nd Edition)
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14 pages, 2235 KB  
Article
Synergistic Effects of mTG-Induced Protein Crosslinking and Methyl Cellulose Polymer in Modulating the Quality Parameters of Hybrid Meat Patties
by Abdul Samad, Ayesha Muazzam, A. M. M. Nurul Alam, Young-Hwa Hwang and Seon-Tea Joo
Appl. Sci. 2026, 16(3), 1187; https://doi.org/10.3390/app16031187 - 23 Jan 2026
Cited by 4 | Viewed by 763
Abstract
The demand for healthier and more sustainable meat products is increasing, and hybrid meat products have garnered consumer interest due to their nutritional and environmental benefits. This study aimed to formulate hybrid patties using chicken boneless meat and isolated soy protein (ISP), with [...] Read more.
The demand for healthier and more sustainable meat products is increasing, and hybrid meat products have garnered consumer interest due to their nutritional and environmental benefits. This study aimed to formulate hybrid patties using chicken boneless meat and isolated soy protein (ISP), with varying concentrations of microbial transglutaminase (mTG) and methyl cellulose (CL), to improve physicochemical, textural, and sensory attributes. A secondary objective was to identify an effective mTG–CL combination as a bioadhesive for hybrid and plant-based meat analogs. A two-factor factorial design with mTG (0–3%) and CL (0–3%) was employed to evaluate their individual and combined effects on hybrid patties. The combination of 3% mTG and 2% CL produced the most desirable balance of textural and sensory properties, significantly increasing hardness, chewiness, cohesiveness, and springiness, while maintaining TBARS values within acceptable sensory limits (≈1.10 mg MDA/kg). Increasing CL levels slightly reduced pH and increased lightness and yellowness, whereas redness remained stable across treatments. Sensory evaluation revealed the highest preference for patties containing 3% mTG and 2% CL in terms of texture, surface moisture, and overall quality (p < 0.05). These results demonstrate that enzymatic–hydrocolloid synergy between mTG and CL effectively enhances textural integrity, while color attributes and oxidative stability are primarily governed by additive effects. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Approaches: 2nd Edition)
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