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Foods
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Non-Thermal Processing Technologies for Sustainable Food Processing
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Non-Thermal Processing Technologies for Sustainable Food Processing

A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 30 December 2026 | Viewed by 4105

Editors

Dr. Nana Zhang

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: food physical processing; cold plasma; microwave processing; food quality
Dr. Langhong Wang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Foshan University, Foshan 528225, China
Interests: nonthermal processing; pulsed electric fields; cold plasma; food preservation

Special Issue Information

Dear Colleagues,

This Special Issue explores the evolving field of non-thermal processing technologies, highlighting their renewed significance as sustainable solutions for modern food manufacturing. Techniques such as high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, and ultrasound are gaining significant prominence for their ability to effectively inactivate pathogens and spoilage microorganisms while preserving the food's intrinsic freshness, nutritional value, and sensory characteristics to an exceptional degree. Beyond quality preservation, this Issue will compile cutting-edge research focusing on the profound potential of these technologies to drive sustainability. This includes quantifying reductions in energy and water consumption, as well as, critically, assessing their role in minimizing food waste through shelf-life extension. This direct benefit also connects to packaging optimization, as enhanced product stability can potentially reduce reliance on packaging materials.

We are pleased to invite original research and comprehensive review articles from scholars worldwide. This collection aims to foster a shared vision and collectively advance the global food industry towards a more efficient, sustainable, and environmentally responsible future. We particularly encourage interdisciplinary submissions that bridge fields such as food science, process engineering, and environmental science in order to address complex challenges from multiple perspectives.

Dr. Nana Zhang
Dr. Langhong Wang
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. 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

  • non-thermal processing
  • sustainable food manufacturing
  • high-pressure processing
  • pulsed electric fields
  • cold plasma
  • ultrasound
  • microbial inactivation
  • food quality

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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

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17 pages, 2023 KB  
Article
Non-Destructive Prediction of NaCl Content in Pork During Ultrasound-Assisted Marination: Multiphysics Simulation and Electrical Impedance Spectroscopy
by Lina Guo, Xin Ling, Mengyue Lu, Chen Hong, Xinyan Zhang, Ningning Ouyang, Hui Luo and Haile Ma
Foods 2026, 15(11), 1976; https://doi.org/10.3390/foods15111976 - 2 Jun 2026
Viewed by 471
Abstract
This study investigated the effects of ultrasound-assisted marination on NaCl diffusion in pork using multiphysics simulation and evaluated the accuracy of electrical impedance spectroscopy for predicting NaCl content during marination. The results showed that short-term ultrasonic treatment did not significantly enhance moisture diffusion [...] Read more.
This study investigated the effects of ultrasound-assisted marination on NaCl diffusion in pork using multiphysics simulation and evaluated the accuracy of electrical impedance spectroscopy for predicting NaCl content during marination. The results showed that short-term ultrasonic treatment did not significantly enhance moisture diffusion from brine into pork tissue. However, multiphysics simulation demonstrated that ultrasound significantly accelerated NaCl penetration, enabling a reduced brine concentration without compromising the final salt content, as further confirmed by thermogravimetric analysis, which showed higher residual NaCl and mass in treated samples. Electrical impedance properties exhibited systematic changes with increasing ultrasonic marination time, including decreased impedance, increased phase angle, and a reduced Cole–Cole arc radius, reflecting enhanced NaCl diffusion and structural modifications in muscle tissue. A strong linear correlation between impedance parameters and NaCl content was established, and validation results confirmed that impedance spectroscopy can accurately predict NaCl levels during marination. These findings highlight the potential of combining ultrasound-assisted marination with impedance-based techniques for real-time, non-destructive monitoring of salt content in meat processing. Full article
(This article belongs to the Special Issue Non-Thermal Processing Technologies for Sustainable Food Processing)
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17 pages, 2079 KB  
Article
Evaluating the Effects of Electron Beam Irradiation on Coffee Beans and Their Storage Quality
by Chengpiao Tian, Yuan Zhao, Qiulan Huang, Guanru Huang, Shuaimin Liu, Qingjing Cen, Debao Niu and Er-Fang Ren
Foods 2026, 15(5), 815; https://doi.org/10.3390/foods15050815 - 27 Feb 2026
Viewed by 882
Abstract
This study focuses on the storage process of coffee beans, employing electron beam irradiation (EBI) to investigate the comprehensive effects of different irradiation doses on coffee beans and their storage process, including physicochemical indicators, microbial abundance, and flavor compounds. The results showed that [...] Read more.
This study focuses on the storage process of coffee beans, employing electron beam irradiation (EBI) to investigate the comprehensive effects of different irradiation doses on coffee beans and their storage process, including physicochemical indicators, microbial abundance, and flavor compounds. The results showed that a 2 kGy dose of EBI could effectively reduce the total number of bacteria, molds, and yeasts in green coffee beans (GCBs), while a dose of 4 kGy can completely inactivate the bacteria and maintain this effect for one month. Compared with the control sample that has not undergone processing by EBI (CK), the crude fat content of the irradiated samples decreased, accompanied by a significant increase in acid value. After 30 days of storage, compared with the CK-30 sample, EBI treatment significantly reduced both the moisture content and overall brightness value of GCB. The analysis of aroma compounds in roasted coffee beans (RCBs) revealed that substances related to Maillard reaction, caramelization reaction and sugar degradation, such as 2-Furanmethanol and acetic acid, changed in the irradiated samples, but had no significant effect on the characteristic components like caffeine and the aroma detected by the electronic nose. The obtained results provide a scientific basis for applying irradiation technology to the preservation of coffee beans. Full article
(This article belongs to the Special Issue Non-Thermal Processing Technologies for Sustainable Food Processing)
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21 pages, 3861 KB  
Article
Achieving Lasting Umbilical Cord Decontamination and Sustainable Stem Cell Sourcing by Combining Plasma-Functionalized Liquid and Ultrasound
by Yuanyuan Pan, Alexander Pogoda, Monika Röntgen, Juergen F. Kolb and Sybille Hasse
Foods 2026, 15(3), 532; https://doi.org/10.3390/foods15030532 - 3 Feb 2026
Viewed by 799
Abstract
The growing demand for alternative meat products is accelerating research into reproductive cell sources for cell-based meat processes, also called cultured meat. Porcine umbilical cord tissue is recognized as an advantageous source of mesenchymal stem cells (MSCs). However, effective decontamination must be achieved [...] Read more.
The growing demand for alternative meat products is accelerating research into reproductive cell sources for cell-based meat processes, also called cultured meat. Porcine umbilical cord tissue is recognized as an advantageous source of mesenchymal stem cells (MSCs). However, effective decontamination must be achieved without compromising tissue integrity and cell recovery. In this study, we evaluated the decontamination of porcine umbilical cords using plasma-functionalized liquid (PFL) generated by a microwave-driven plasma source. It was applied alone and in combination with ultrasound, with the combined approach demonstrating superior performance. Specifically, the ultrasound–PFL combination treatment reduced the initial microbial load of individual tissue samples, ranging from 4.08 to 7.41 log10 CFU/g, approaching the limit of detection of the applied microbiological assays. Statistical analysis indicated a significant contribution of both PFL and ultrasound to microbial reduction, while mesenchymal stem cell yields (5.4 × 105 cells/g tissue) and cell viability (84%) remained comparable to antibiotic-rinsed controls. Recovered cells retained functional capacity, as demonstrated by successful 3D spheroid formation. These results highlight ultrasound-assisted PFL rinsing as an efficient, long-lasting, and antibiotic-free decontamination strategy without compromising tissue compatibility. This study thereby extends the application of plasma-functionalized liquids and demonstrates the feasibility of sustainable stem cell sourcing. It offers opportunities in cultured meat bioprocessing. Full article
(This article belongs to the Special Issue Non-Thermal Processing Technologies for Sustainable Food Processing)
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Review

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24 pages, 3875 KB  
Review
Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects
by Yaping Wang, Yantong Liang, Yanyan Huang, Lang-Hong Wang, Qinglin Sheng and Nana Zhang
Foods 2026, 15(11), 1991; https://doi.org/10.3390/foods15111991 - 3 Jun 2026
Viewed by 1372
Abstract
Freezing is an important technique for preserving muscle foods (encompassing mammalian meat, poultry, and seafood). However, traditional thawing methods have several drawbacks, including excessive drip loss, nutrient leaching, and overall quality degradation. To address these issues, emerging technologies such as high-voltage electric field, [...] Read more.
Freezing is an important technique for preserving muscle foods (encompassing mammalian meat, poultry, and seafood). However, traditional thawing methods have several drawbacks, including excessive drip loss, nutrient leaching, and overall quality degradation. To address these issues, emerging technologies such as high-voltage electric field, ohmic, microwave, ultrasound-assisted, low-temperature combined with high-humidity (LHT), radiofrequency (RF), and vacuum thawing have been developed. Despite their potential, existing literature frequently focuses on standalone methods or isolated engineering parameters, leaving a critical knowledge gap regarding their comparative industrial viability and combined synergistic effects. Based on a comprehensive literature search across major scientific databases, the changes in meat product quality during the thawing process were systematically discussed, followed by an exploration of the principles and applications of these innovative methods. Crucially, comparative findings indicate that LHT thawing most effectively preserves water-holding capacity (WHC) and minimizes lipid oxidation. In contrast, RF thawing provides the optimal balance between rapid thawing rates and uniform quality retention for large-scale operations, while hybrid approaches (e.g., microwave combined with ultrasound) successfully balance high-speed processing with the prevention of structural degradation. Furthermore, the practical applications of these technologies in the food industry were presented, emphasizing the growing trend of combining multiple techniques. The advantages and disadvantages of the thawing process are analyzed to provide theoretical references and practical insights for enhancing the quality of commercial meat products. Full article
(This article belongs to the Special Issue Non-Thermal Processing Technologies for Sustainable Food Processing)
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