Novel Processing Technologies for Improving Quality and Storage Stability of Food

Dear Colleagues,

In recent years, increasing consumer demand for minimally processed, high-quality, and safe food products has driven the development of novel food processing technologies. Conventional thermal methods, while effective for microbial inactivation and shelf-life extension, often compromise nutritional content, sensory attributes, and functional properties. Consequently, innovative non-thermal and mild thermal techniques have emerged as promising alternatives for maintaining food quality, nutritional integrity, and storage stability.

Among these, technologies such as high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, and ultrasound have shown substantial potential in enhancing microbial safety and enzyme inactivation with minimal heat exposure. Simultaneously, there has been significant progress in novel drying technologies aimed at preserving the quality of dried foods, which are particularly susceptible to texture, color, and nutrient degradation during traditional drying.

Advanced methods, for example, microwave vacuum drying (MVD) and superheated steam drying (SSD), or the serial or parallel combination of several drying methods, offer enhanced drying efficiency while minimizing thermal damage.

These novel drying techniques not only improve the sensory and nutritional properties of dried foods but also contribute to energy efficiency and shelf-life extension by reducing water activity more effectively than conventional air drying.

As research continues, the integration of these methods with smart processing systems and real-time monitoring and controlling tools (with and without artificial intelligence) is expected to shape the future of food preservation.

This Special Issue, titled “Novel Processing Technologies for Improving Quality and Storage Stability of Food”, is dedicated to these novel processing techniques for enhancing food quality and storage stability, addressing both consumer preferences and industrial sustainability goals.

Prof. Dr. Marc Regier
Guest Editor

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