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Novel Processing Technologies for Improving Quality and Storage Stability of Food

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

Deadline for manuscript submissions: closed (30 June 2026) | Viewed by 10328

Editor

Prof. Dr. Marc Regier

E-Mail Website
Guest Editor
Department of Food Technology, Trier University of Applied Sciences, Trier, Germany
Interests: new methods of food processing and analysis; microwaves; dryings

Special Issue Information

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

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 techniques
  • mild thermal techniques
  • high-pressure processing (HPP)
  • pulsed electric fields (PEF)
  • cold plasma
  • ultrasound
  • microwaves
  • superheated steam drying (SSD)

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Published Papers (8 papers)

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Research

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22 pages, 1487 KB  
Article
Post-Retail Application of Chitosan Coating and UV-C Irradiation: Effects on Strawberry Decay, Fungal Spoilage, and Consumer Acceptance
by Ilana Chapman, Gene Ahlborn, Matthew Arrington, Jeffrey Schachterle, Zachary Hunsaker, Stockton Nelson, Gregory Snow, Milton Consuegra and Jonathan Kershaw
Foods 2026, 15(16), 2851; https://doi.org/10.3390/foods15162851 - 15 Aug 2026
Viewed by 216
Abstract
Food waste is a global issue with significant environmental, economic, and human health impacts. The largest share of household and retail food waste comes from fresh produce, much of which is still edible at the time of disposal. While previous work has investigated [...] Read more.
Food waste is a global issue with significant environmental, economic, and human health impacts. The largest share of household and retail food waste comes from fresh produce, much of which is still edible at the time of disposal. While previous work has investigated shelf-life extension technologies applied to freshly harvested produce, almost no studies have investigated the efficacy of these treatments when applied to post-retail produce. This study investigated the effect of low-dose UV-C exposure and chitosan coating on the quality, microbial load, and visual acceptance of post-retail strawberries. Strawberries were assigned to low-dose UV-C, chitosan dip, or one of three control conditions (no treatment, water dip, or vinegar dip). Strawberries were analyzed for texture, color, weight, decay percent, yeast and mold counts, and fungal presence via qPCR. Consumer acceptance was determined using an online survey with photographs. Chitosan, but not UV-C, delayed decay by approximately 1 day and lowered yeast and mold counts below limits of detection while having minimal impact on texture and color. Chitosan-treated strawberries were more visually accepted by consumers by Day 1 and Day 2, indicated by higher liking scores and greater association with safety and willingness to eat. UV-C exposure at the low fluence applied did not reduce decay or microbial load during storage. Prolonging the acceptability of post-retail produce provides a meaningful target for reducing household and retail food waste. Full article
(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)
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17 pages, 6872 KB  
Article
Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles
by Mufida Khalifa Eljabali, Naaman Francisco Nogueira Silva, Behdad Shokrollahi Yancheshmeh, Heidi Olander Petersen, Federico Casanova and Aberham Hailu Feyissa
Foods 2026, 15(12), 2246; https://doi.org/10.3390/foods15122246 - 22 Jun 2026
Viewed by 343
Abstract
Functional properties of caseins play a crucial role in the dairy industry, so it is important to develop methods to improve their functionality. The aim of this study is to investigate the combined effect of high-intensity ultrasound (HIUS) treatment and calcium chelation on [...] Read more.
Functional properties of caseins play a crucial role in the dairy industry, so it is important to develop methods to improve their functionality. The aim of this study is to investigate the combined effect of high-intensity ultrasound (HIUS) treatment and calcium chelation on functional properties of casein micelles. For this purpose, micellar casein concentrate (MCC) was prepared with a concentration of 3% (w/w) casein. Then, 0 and 10 mM of Disodium hydrogen phosphate was added. HIUS was performed at a frequency of 20 kHz, power intensity of 550 W/cm2, and an amplitude of 100% for 0, 5, 10, 15, and 20 min at 25 °C. Factorial design was employed to investigate the effect of ultrasound time (UST) and disodium phosphate (DSP) on foam capacity (FC), emulsion activity index (EAI), gelation time (GT), G′ at 480 min of oscillation time (G′480), slope of complex viscosity, and linear viscoelastic region (LVR). At 0 mM of DSP, increasing UST from 0 to 15 min decreased GT from 114.39 ± 3.20 to 83.52 ± 1.61 min, and it extended LVR from 40.36 ± 0.12 to 41.27 ± 0.27% of the applied strain. In addition, applying HIUS for 15 min increased the elasticity and firmness of MCC gel networks at 0 mM of DSP. G′480 was not influenced by UST, but it was reduced by DSP from 108.40 ± 3.29 to 15.78 ± 1.58 Pa. Increasing both UST and DSP significantly increased FC from 110.00 ± 13.23 to 163.33 ± 11.55% and foam stability (FS) in all treatments. FS reached its maximum (doubled) after 10 min of UST at 0 mM of DSP. However, EAI and emulsion stability index (ESI) decreased with increasing both UST and DSP. HIUS treatment combined with calcium chelation might highlight a new approach to improve foaming properties. However, regardless of calcium chelation, HIUS treatment is a promising technology to improve the gelling properties of casein micelles. Full article
(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)
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17 pages, 845 KB  
Article
Pulsed Electric Fields as an Effective Tool for Toxoplasma gondii Inactivation
by Vanesa Abad, Daniel Berdejo, Juan Manuel Martínez, Nabil Halaihel, João Luis Garcia, Ignacio Álvarez-Lanzarote, Susana Bayarri and Guillermo Cebrián
Foods 2026, 15(8), 1447; https://doi.org/10.3390/foods15081447 - 21 Apr 2026
Viewed by 769
Abstract
Toxoplasma gondii is an intracellular protozoan transmitted via environmentally resistant oocysts present in food and water, as well as through the consumption of meat containing infective bradyzoites. This study evaluated the inactivation of T. gondii oocysts and bradyzoites (ME-49 strain) by Pulsed Electric [...] Read more.
Toxoplasma gondii is an intracellular protozoan transmitted via environmentally resistant oocysts present in food and water, as well as through the consumption of meat containing infective bradyzoites. This study evaluated the inactivation of T. gondii oocysts and bradyzoites (ME-49 strain) by Pulsed Electric Field technology (PEF). Treatment efficacy was determined by mouse bioassay combining brain qPCR and indirect immunofluorescence (IFA), with complementary qPCR in Hs27 cells. The infectious dose (ID50) of T. gondii was estimated at 34.6 oocysts. PEF-treated oocysts (15 kV/cm; 50 kJ/kg; 225 µs) showed a significant reduction in infectivity compared with untreated controls; accordingly, the dose required to establish infection increased to 85.3 oocysts after PEF treatment. Brain qPCR and IFA were highly correlated, whereas heart tissue was less sensitive. Bradyzoites recovered from PEF-treated meat (3.3 kV/cm; 27 kJ/kg; 1600 µs) showed a 50% infectivity reduction compared with untreated samples. In vitro assays confirmed an in vivo reduction in infectivity, indicating that cell cultures can serve as an ethical and efficient tool for preliminary viability assessment. This is the first evidence of T. gondii inactivation by PEF, highlighting its potential as a non-thermal strategy. Further studies are needed to optimize treatment parameters. Full article
(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)
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24 pages, 1495 KB  
Article
Predicting Bioactive Compounds in Arbutus unedo L. Leaves Using Machine Learning: Influence of Extraction Technique, Solvent Type, and Geographical Location
by Jasmina Lapić, Anica Bebek Markovinović, Nikolina Račić, Lana Vujanić, Marko Kostić, Dušan Rakić, Senka Djaković and Danijela Bursać Kovačević
Foods 2026, 15(6), 993; https://doi.org/10.3390/foods15060993 - 11 Mar 2026
Viewed by 611
Abstract
This study investigates the effects of extraction technique, solvent type, and geographical origin on the recovery of bioactive compounds from Arbutus unedo L. leaves collected from two Croatian islands (Vis and Mali Lošinj) and extracted using conventional, Soxhlet, and ultrasound-assisted extraction (UAE) with [...] Read more.
This study investigates the effects of extraction technique, solvent type, and geographical origin on the recovery of bioactive compounds from Arbutus unedo L. leaves collected from two Croatian islands (Vis and Mali Lošinj) and extracted using conventional, Soxhlet, and ultrasound-assisted extraction (UAE) with green solvents (distilled water, 70% ethanol, and ethyl acetate). Extracts were purified and characterized by thin-layer chromatography, column chromatography, and FTIR spectroscopy. Total phenols, hydroxycinnamic acids, flavonols, condensed tannins, and antioxidant capacity were quantified spectrophotometrically. Solvent type had the greatest influence, with 70% ethanol yielding the highest levels of bioactives and antioxidant capacity. Geographical origin significantly affected total phenolics and condensed tannins, with leaves from Vis outperforming those from Mali Lošinj. UAE was slightly more efficient than conventional and Soxhlet methods, particularly for thermolabile phenolics. Machine learning algorithms were applied as exploratory tools, using total phenols as a proxy variable to estimate selected bioactive compounds and antioxidant capacity based on extraction parameters. Decision Tree and Gradient Boosting models showed high goodness of fit within the experimental dataset (R2 > 0.91). These results support the potential of green extraction strategies combined with data-driven screening for the valorization of A. unedo leaf extracts, while highlighting the need for further validation prior to industrial application. Full article
(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)
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17 pages, 889 KB  
Article
Basil as a Green Alternative to Synthetic Additives in Clean Label Gilthead Sea Bream Patties
by Branislav Šojić, Sandra Zavadlav, Danijela Bursać Kovačević, Nadežda Seratlić, Sanja Vojvodić, Predrag Ikonić, Tatjana Peulić, Nemanja Teslić, Miloš Županjac and Branimir Pavlić
Foods 2026, 15(2), 198; https://doi.org/10.3390/foods15020198 - 6 Jan 2026
Cited by 1 | Viewed by 796
Abstract
This study investigated the effectiveness of basil (Ocimum basilicum L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid extraction in preserving the quality of ground fish patties during refrigerated storage. Gilthead sea bream (Sparus aurata) [...] Read more.
This study investigated the effectiveness of basil (Ocimum basilicum L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid extraction in preserving the quality of ground fish patties during refrigerated storage. Gilthead sea bream (Sparus aurata) patties were formulated with varying concentrations of EO and LE and evaluated over three days at 4 °C. The chemical composition of the extracts, analyzed by GC-MS, revealed linalool, eucalyptol, and τ-cadinol as dominant bioactive compounds, with EO richer in monoterpenes and LE in sesquiterpenes. Both extracts significantly reduced lipid oxidation (TBARS) and protein oxidation (thiol content), with the strongest antioxidative effect observed in patties containing 0.150 µL/g of LE. Color parameters (L*, a*, b*, ΔE) were moderately influenced, without adverse effects on product appearance. pH and water activity values remained stable across treatments, while total volatile basic nitrogen (TVB-N) levels confirmed delayed spoilage in extract-treated patties. Results highlight the potential of basil extracts, especially LE obtained by SFE, as effective natural antioxidants in fish-based products. These findings support the development of clean-label, health-promoting products tailored to individual needs, and show that ground fish porridge has promise as a viable material for the production of innovative seafood products. Full article
(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)
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15 pages, 2325 KB  
Article
Enhancing Post-Harvest Storability of Kale Using Plasma-Sonic Treatment
by Ji-yeong Jessica Bak, Si-Yeon Kim and Sea C. Min
Foods 2025, 14(23), 4014; https://doi.org/10.3390/foods14234014 - 23 Nov 2025
Viewed by 950
Abstract
This study investigated a plasma-sonic treatment that combines plasma-activated water (PAW) and ultrasound (US) as an alternative to conventional sodium hypochlorite (NaOCl), which may leave harmful chlorine residues and generate toxic by-products in fresh produce. The treatment was applied to kale to evaluate [...] Read more.
This study investigated a plasma-sonic treatment that combines plasma-activated water (PAW) and ultrasound (US) as an alternative to conventional sodium hypochlorite (NaOCl), which may leave harmful chlorine residues and generate toxic by-products in fresh produce. The treatment was applied to kale to evaluate its decontamination efficiency and storage stability during 7 days at 4 °C. PAW was generated at 52 W and 14.4 kHz for 624 s, and US was applied at 20 kHz and 250 W for 624 s. The plasma-sonic treatment achieved microbial inactivation of indigenous bacteria by 3.2 log CFU/g, which is comparable to the 3.0 log CFU/g reduction achieved by NaOCl treatment. Moreover, the plasma-sonic treatment group exhibited the highest initial moisture content (89.42%) and maintained higher firmness during storage than the NaOCl-washed and untreated groups. Collectively, these findings indicate that the combined PAW and US washing method constitutes a promising non-chlorine-based intervention that enhances microbial stability while maintaining the physicochemical quality of fresh leafy vegetables. Full article
(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)
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15 pages, 2903 KB  
Article
Enhancing the Postharvest Stability of Hass Avocado Through Vacuum Impregnation with Antioxidants
by Tania María Guzmán-Armenteros, Armando Echeverría, Jenny Ruales, Maritza Ruiz-Medina and Luis Ramos-Guerrero
Foods 2025, 14(21), 3633; https://doi.org/10.3390/foods14213633 - 24 Oct 2025
Cited by 2 | Viewed by 1876
Abstract
This study assessed the effect of vacuum impregnation with antioxidants on the postharvest quality of Hass avocados. Fruits were treated with 1% calcium lactate + 1% ascorbic acid (T1) or 1% calcium lactate + 1% citric acid (T2), under 1 bar for 30 [...] Read more.
This study assessed the effect of vacuum impregnation with antioxidants on the postharvest quality of Hass avocados. Fruits were treated with 1% calcium lactate + 1% ascorbic acid (T1) or 1% calcium lactate + 1% citric acid (T2), under 1 bar for 30 s, and compared with untreated controls. Physicochemical properties, enzymatic activity, color, texture, and sensory quality were monitored during 18 days at 12 °C (±1). Both treatments reduced weight and firmness loss, inhibited polyphenol oxidase activity, and delayed browning. Shelf life was extended to ~9.4 days (T1) and ~10.1 days (T2) compared with 6.99 days in controls. These results show that vacuum impregnation with organic acids moderately improves avocado preservation under refrigerated storage. Full article
(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)
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Review

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34 pages, 3092 KB  
Review
Processing and Real-Time Monitoring Strategies of Aflatoxin Reduction in Pistachios: Innovative Nonthermal Methods, Advanced Biosensing Platforms, and AI-Based Predictive Approaches
by Seyed Mohammad Taghi Gharibzahedi and Sumeyra Savas
Foods 2025, 14(19), 3411; https://doi.org/10.3390/foods14193411 - 2 Oct 2025
Cited by 11 | Viewed by 3246
Abstract
Aflatoxin (AF) contamination in pistachios remains a critical food safety and trade challenge, given the potent carcinogenicity of AF-B1 and the nut’s high susceptibility to Aspergillus infection throughout production and storage. Traditional decontamination methods such as roasting, irradiation, ozonation, and acid/alkaline treatments [...] Read more.
Aflatoxin (AF) contamination in pistachios remains a critical food safety and trade challenge, given the potent carcinogenicity of AF-B1 and the nut’s high susceptibility to Aspergillus infection throughout production and storage. Traditional decontamination methods such as roasting, irradiation, ozonation, and acid/alkaline treatments can reduce AF levels but often degrade sensory and nutritional quality, implying the need for more sustainable approaches. In recent years, innovative nonthermal interventions, including pulsed light, cold plasma, nanomaterial-based adsorbents, and bioactive coatings, have demonstrated significant potential to decrease fungal growth and AF accumulation while preserving product quality. Biosensing technologies such as electrochemical immunosensors, aptamer-based systems, and optical or imaging tools are advancing rapid, portable, and sensitive detection capabilities. Combining these experimental strategies with artificial intelligence (AI) and machine learning (ML) models can increasingly be applied to integrate spectral, sensor, and imaging data for predicting fungal development and AF risk in real time. This review brings together progress in nonthermal reduction strategies, biosensing innovations, and data-driven approaches, presenting a comprehensive perspective on emerging tools that could transform pistachio safety management and strengthen compliance with global regulatory standards. Full article
(This article belongs to the Special Issue Novel Processing Technologies for Improving Quality and Storage Stability of Food)
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