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Foods
Special Issues
New Methods in Food Processing and Analysis
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New Methods in Food Processing and Analysis

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 6324

Special Issue Editor

Prof. Dr. Marc Regier

E-Mail Website
Guest Editor
Food Process Engineering, Trier University of Applied Sciences, Trier, Germany
Interests: new methods of food processing and analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The planned Special Issue on “New Methods in Food Processing and Analysis” should present cutting-edge advancements in food processing and analysis, presenting a comprehensive overview of new methods that could possibly change the food industry. The collection of articles should showcase innovative techniques that enhance efficiency, safety, and quality in food production. Topics of interest range from novel processing technologies, such as high-pressure processing, pulsed electric fields, and advanced thermal treatments, to state-of-the-art (in- and offline) analytical tools, including spectroscopy, tomography, chromatography, and molecular techniques and the use of artificial intelligence. Researchers and industry experts can contribute insights into how these methods address contemporary challenges, such as sustainability, traceability, and authenticity in the food supply chain. This Special Issue should serve as a valuable resource for professionals, academics, and policymakers seeking to stay abreast of the latest developments shaping the future of food processing and analysis.

Prof. Dr. Marc Regier
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. Foods 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 2900 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

  • innovative processing techniques
  • sustainability
  • quality and safety
  • process analytical technology
  • artificial intelligence/machine learning techniques
  • traceability and authenticity

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

Published Papers (4 papers)

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Research

19 pages, 2070 KiB  
Article
Laser-Induced Breakdown Spectroscopy vs. Fluorescence Spectroscopy for Olive Oil Authentication
by Marios Bekogianni, Theodoros Stamatoukos, Eleni Nanou and Stelios Couris
Foods 2025, 14(6), 1045; https://doi.org/10.3390/foods14061045 - 19 Mar 2025
Cited by 1 | Viewed by 347
Abstract
In the present work, laser-induced breakdown spectroscopy (LIBS) and fluorescence spectroscopy are used and assessed for the detection of EVOOs’ adulteration with some non-EVOO edible oils (i.e., pomace, corn, sunflower, and soybean) and the discrimination of EVOOs based on geographical origin. For the [...] Read more.
In the present work, laser-induced breakdown spectroscopy (LIBS) and fluorescence spectroscopy are used and assessed for the detection of EVOOs’ adulteration with some non-EVOO edible oils (i.e., pomace, corn, sunflower, and soybean) and the discrimination of EVOOs based on geographical origin. For the direct comparison of the performance of the two techniques, the same set of EVOO samples was studied. The acquired spectroscopic data were analyzed by several machine learning algorithms, and the constructed predictive models are evaluated thoroughly for their reliability and robustness. In all cases, the high classification accuracies obtained support the potential and efficiency of both LIBS and fluorescence spectroscopy for the rapid, online, and in situ study of EVOOs’ authentication issues, with LIBS being more advantageous as it operates much faster. Full article
(This article belongs to the Special Issue New Methods in Food Processing and Analysis)
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13 pages, 2000 KiB  
Article
Convective Drying with the Application of Ultrasonic Pre-Treatment: The Effect of Applied Conditions on the Selected Properties of Dried Apples
by Ewa Jakubczyk, Katarzyna Rybak, Dorota Witrowa-Rajchert, Artur Wiktor, Rafał Rąbkowski and Małgorzata Nowacka
Foods 2024, 13(23), 3893; https://doi.org/10.3390/foods13233893 - 3 Dec 2024
Cited by 1 | Viewed by 1019
Abstract
The aim of this study was to evaluate the effect of ultrasound used as a preliminary treatment and drying temperature on the properties of dried apples (var. Golden Delicious). The aim of the work was also to optimise the process in terms of [...] Read more.
The aim of this study was to evaluate the effect of ultrasound used as a preliminary treatment and drying temperature on the properties of dried apples (var. Golden Delicious). The aim of the work was also to optimise the process in terms of reducing the drying time and obtaining a product with specific properties. The apple tissue was sonicated for various times from 30 to 60 min. Then, the tissue was air-dried with a constant air flow of 55 to 85 °C. The work determined the dry substance content, water activity, colour parameters, content, antioxidant activity, and hygroscopicity of the dried material. The drying kinetics were also analysed. The results showed that the decrease in sonification time increased the dry matter content and reduced water activity. Also, the decrease in drying temperature caused a smaller intake of water and led to a lower hygroscopicity of dried apples. The selected parameters of the process had a positive effect on the preservation of bioactive compounds and led to an increase in antioxidant activity. Experimental results were adapted by a second-order polynomial model, where analysis of variance was utilized to define optimal drying conditions. Therefore, considering the shortest drying time, the lowest colour difference, ΔE, and the highest antioxidant activity, the best condition for the drying of apple tissue can be obtained with the application of 30 min of samples sonication and drying of apples at a temperature of 80.9 °C. Full article
(This article belongs to the Special Issue New Methods in Food Processing and Analysis)
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17 pages, 3338 KiB  
Article
Impact of Various Extraction Technologies on Protein and Chlorophyll Yield from Stinging Nettle
by Simon Dirr and Özlem Özmutlu Karslioglu
Foods 2024, 13(20), 3318; https://doi.org/10.3390/foods13203318 - 18 Oct 2024
Viewed by 1128
Abstract
Stinging nettle (Urtica dioica L.) has gained attention as a sustainable protein source due to its rich bioactive compound profile and medicinal properties, but research on optimizing its protein extraction remains limited. This research explores various cell disruption methods, including pulsed electric [...] Read more.
Stinging nettle (Urtica dioica L.) has gained attention as a sustainable protein source due to its rich bioactive compound profile and medicinal properties, but research on optimizing its protein extraction remains limited. This research explores various cell disruption methods, including pulsed electric fields and high-pressure homogenization, combined with extraction techniques like isoelectric precipitation, ultrafiltration, and salting-out, to enhance protein yield and assess its impact on chlorophyll content. The findings indicate that high-pressure homogenization combined with isoelectric precipitation achieved the highest protein yield of 11.60%, while pulsed electric fields with ultrafiltration significantly reduced chlorophyll content from 4781.41 µg/g in raw leaves to 15.07 µg/g in the processed sample. Additionally, the findings suggest that innovative extraction technologies can improve the efficiency and sustainability of protein isolation from stinging nettle, offering a valuable addition to the repertoire of alternative protein sources. These advancements could pave the way for broader applications of stinging nettle in food fortification and functional ingredient development. Full article
(This article belongs to the Special Issue New Methods in Food Processing and Analysis)
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12 pages, 9555 KiB  
Article
Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change
by Wei Wang, Xiaoling Zhou, Wenlong Li, Jing Liang, Xiaowei Huang, Zhihua Li, Xinai Zhang, Xiaobo Zou, Bin Xu and Jiyong Shi
Foods 2024, 13(3), 504; https://doi.org/10.3390/foods13030504 - 5 Feb 2024
Cited by 2 | Viewed by 3003
Abstract
Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, [...] Read more.
Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, the dough’s tensile resistance gradually increases, reflecting the evolution of properties such as the gluten network. This leads to a discernible ascending phase in dough quality, evident through an increase in the load current of the mixing machine, succeeded by a subsequent decline beyond a certain threshold. The identification of this peak point enables the achievement of optimal dough consistency, thereby enhancing the overall quality of both the dough and subsequent pasta products. After the final product quality assessment, this novel method promises to be a valuable tool in optimizing pasta processing and ensuring consistent product quality. Full article
(This article belongs to the Special Issue New Methods in Food Processing and Analysis)
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