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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 1081

Special Issue Editors

Dr. Diana Mańko-Jurkowska

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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-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 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 (2 papers)

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Research

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 244
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 1 | Viewed by 430
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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