Innovative Processing Technologies and Their Impact on the Physicochemical and Sensory Properties of Fruits and Fruit By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 592
Special Issue Editors
Interests: chemistry of plant-based raw materials; technology of fruit and vegetable products; bioactive compounds in plant foods; minimally processed and functional food; non-thermal processing technologies; diffusion processes in food matrices
Interests: analysis and technology of fruits and vegetables; physicochemical and health-promoting properties of fruits and vegetables and their products; application of mechanical vibrations in model fruit transport systems; fruit storage capacity; restructured fruit and vegetable products
Special Issue Information
Dear Colleagues,
The processing of fruits and their by-products plays a pivotal role in determining the quality, stability, and acceptability of final food products.Fruits are rich in nutrients, phytochemicals, and volatile compounds, yet their structure and composition are highly sensitive to thermal, mechanical, enzymatic, and other processing techniques.
These processes can lead to significant transformations in texture, flavor, nutritional value, and shelf life.
At the same time, fruit by-products—such as peels, pomace, and seeds—are increasingly recognized as valuable raw materials due to their high content of dietary fiber, antioxidants, and functional compounds. Incorporating these by-products into new food formulations aligns with the principles of sustainability and circular economy.
This Special Issue of Foods invites the submission of original research articles, systematic reviews, and short communications that explore the effects of processing on the physicochemical, nutritional, and sensory properties of fruits and their derived by-products. Contributions that investigate both conventional and innovative processing techniques are welcome.
Dr. Róża Biegańska-Marecik
Dr. Dorota Walkowiak-Tomczak
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 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
- fruit processing technologies
- physicochemical properties of fruits
- sensory analysis of processed fruits
- fruit by-product valorization
- bioactive compounds in fruits
- sustainable food processing
- thermal and non-thermal processing
- functional ingredients
- consumer perception of fruit products
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