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Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties...
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Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 25 August 2025 | Viewed by 8893

Special Issue Editors

Dr. Taotao Dai

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Guest Editor
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
Interests: plant proteins; interaction; delivery systems; microfluidization; superfine grinding
Special Issues, Collections and Topics in MDPI journals
Dr. Yihui Wang

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Guest Editor
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
Interests: plant protein; plant-based emulsion; protein gel; textured protein; plant-based meat
Dr. Xixiang Shuai

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Guest Editor
South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
Interests: lipid chemistry and nutrition; oleogels; plant protein; emulsion; functional food

Special Issue Information

Dear Colleagues,

With increasing consumer demand for nutritious and delicious food products, food industries and engineers are seeking novel food processing technologies to obtain products with high nutritional value, fresh taste, and long shelf life. In recent years, various emerging processing technologies have been used in food products, gaining attention from industries and consumers. These include nonthermal technologies (cold plasma, ultrasound, high-pressure processing, pulsed light processing, pulsed electric fields, superfine grinding, quick freezing, etc.), thermal technologies (microwave, radio frequency, and infrared heating, etc.), and hurdle technologies. As compared to traditional processing, these approaches have several advantages in terms maintaining higher concentrations of bioactive compounds, increased functional properties, and an increased and diversified number and concentration of volatile compounds. Therefore, we invite scientists to contribute their latest advances in order to provide alternative emerging processing technologies for the food industry, to ensure food safety and microbial stability as well as the production of fewer sensory, functional, and nutritional food properties, and to ultimately avoid quality problems.

Dr. Taotao Dai
Dr. Yihui Wang
Dr. Xixiang Shuai
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

  • emerging processing technologies
  • nonthermal technologies
  • thermal technologies
  • physicochemical properties
  • nutritional properties
  • functional properties

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Published Papers (7 papers)

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Research

14 pages, 2276 KiB  
Article
Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties
by Xiaohong He, Zhimeng Yang, Xufeng Wang, Zhou Xu, Yunhui Cheng, Wei Liu, Chengmei Liu and Jun Chen
Foods 2025, 14(12), 2067; https://doi.org/10.3390/foods14122067 - 11 Jun 2025
Viewed by 791
Abstract
The modification effects of industry-scale microfluidizer (ISM) technology on small-sized rice starch remain unknown. This study systematically evaluated the effects of ISM treatment on the structural characteristics (granular morphology, crystallinity, and short-range order) and physicochemical properties (thermal, pasting, and rheological properties) of rice [...] Read more.
The modification effects of industry-scale microfluidizer (ISM) technology on small-sized rice starch remain unknown. This study systematically evaluated the effects of ISM treatment on the structural characteristics (granular morphology, crystallinity, and short-range order) and physicochemical properties (thermal, pasting, and rheological properties) of rice starch. Scanning electron microscopy (SEM) analysis revealed that ISM treatment induced the aggregation of starch granules, leading to an increase in particle size. Furthermore, ISM treatment resulted in starch damage, as evidenced by an increase in the damaged starch content from 4.25% to 17.99%. X-ray diffraction (XRD) analysis found that the relative crystallinity decreased from 29.01% to 20.74%, and Fourier-transform infrared (FTIR) spectroscopy implied that the absorbance ratio of 1047 cm−1/1022 cm−1 decreased from 0.88 to 0.73, indicating the disorganization of long-range crystalline structure and short-range ordered structure. Differential scanning calorimetry analysis demonstrated that ISM treatment reduced the gelatinization enthalpy of rice starch, with a gelatinization degree reaching 31.39%. Rapid visco analyzer (RVA) measurements indicated that ISM treatment increased the pasting viscosity of rice starch. However, the effect of ISM treatment on the dynamic rheological properties was minimal, with a slight enhancement in the loss modulus, while in-shear structural recovery rheology showed no significant impact on the ability of starch gels to recover their original structure. These results suggested that ISM technology effectively modified rice starch, leading to a disrupted structure, increased viscosity, and preserved gel network structure. This approach offers a novel strategy for the application of industry-scale microfluidizers in the development of rice-based products. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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16 pages, 9993 KiB  
Article
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment
by Xudong Yan, Hong Xiao, Jiangping Ye, Shunjing Luo and Chengmei Liu
Foods 2025, 14(7), 1079; https://doi.org/10.3390/foods14071079 - 21 Mar 2025
Viewed by 854
Abstract
Rapid rehydration is a critical challenge in the production of dry rice noodles. This study investigated the impact of high-temperature short-time treatments (HTSTTs) at temperatures of 120 °C, 130 °C, and 140 °C for 80 s on the rice noodle rehydration time and [...] Read more.
Rapid rehydration is a critical challenge in the production of dry rice noodles. This study investigated the impact of high-temperature short-time treatments (HTSTTs) at temperatures of 120 °C, 130 °C, and 140 °C for 80 s on the rice noodle rehydration time and the underlying mechanisms. HTSTT led to a reduction in the relative crystallinity and molecular weight of starch, along with the disruption of its supramolecular structure. Moreover, significant alterations were observed in the pore properties after HTSTT, characterized by a notable increase in total pore volume and average pore size. The enhanced porosity and disrupted starch multiscale structure resulted in shortened cooking times for the rice noodles. This reduction in cooking time mitigated gel disruption during cooking, thereby reducing amylose leaching and preserving a more intact gas cell wall structure. Consequently, HTSTT markedly enhanced the overall quality of the rice noodles. For instance, noodles treated at 140 °C for 80 s exhibited a 26.55% decrease in cooking time, a 30.37% reduction in cooking loss, a 37.62% increase in hardness, and a 13.24% increase in resilience compared to the control group. In summary, HTSTT emerges as a feasible method for reducing the cooking time of rice noodles. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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14 pages, 1436 KiB  
Article
Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of Lentinus edodes
by Yan Chen, Yaping Wang, Qinglin Guan and Xiaoli Zhou
Foods 2025, 14(1), 24; https://doi.org/10.3390/foods14010024 - 25 Dec 2024
Cited by 1 | Viewed by 1157
Abstract
The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three Lentinula edodes varieties (808, 0912, and LM) from Guizhou, China. Increased [...] Read more.
The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three Lentinula edodes varieties (808, 0912, and LM) from Guizhou, China. Increased frying time and temperature significantly reduced the moisture, polysaccharide, and protein contents, while increasing hardness and chewiness, and decreasing elasticity and extrusion resilience, negatively impacting overall quality. Optimal umami and sweet amino acid retention were achieved by frying at 160 °C frying for 1–3 min or 140–180 °C for 2 min. Nine volatile compounds were identified, with sulfur-containing compound levels decreasing and ketone, aldehyde, pyrazine, and other volatile compound levels increasing as frying progressed. At temperatures above 180 °C, variety 808 displayed a duller appearance, while variety LM experienced significant water and protein loss, making them unsuitable for frying under these conditions. Conversely, variety 0912 demonstrated superior characteristics, such as retaining higher levels of aspartic acid and sulfur-containing compounds, resulting in a sweeter taste. Overall, frying for 2–3 min at 160–180 °C can preserve high nutritional quality and taste and enhance flavor characteristics relatively well. These findings provide a theoretical basis for the deep processing and utilization of Lentinula edodes and for standardized industrial production. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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17 pages, 4055 KiB  
Article
Novel Ultrasonic Pretreatment for Improving Drying Performance and Physicochemical Properties of Licorice Slices During Radio Frequency Vacuum Drying
by Jun Li, Fangxin Wan, Xiaopeng Huang, Xiaoping Yang, Zepeng Zang, Yanrui Xu, Bowen Wu, Kaikai Zhang and Guojun Ma
Foods 2024, 13(24), 4071; https://doi.org/10.3390/foods13244071 - 17 Dec 2024
Viewed by 962
Abstract
To enhance the physicochemical quality, drying efficiency, and nutrient retention of dried Licorice products, this study investigated the effects of ultrasonic pretreatment on the radio frequency vacuum (RFV) drying characteristics, microstructure, and retention of natural active substances in Licorice slices. The ultrasonic time, [...] Read more.
To enhance the physicochemical quality, drying efficiency, and nutrient retention of dried Licorice products, this study investigated the effects of ultrasonic pretreatment on the radio frequency vacuum (RFV) drying characteristics, microstructure, and retention of natural active substances in Licorice slices. The ultrasonic time, power, and frequency were considered as experimental factors. The results showed that, compared with conventional RFV drying, ultrasonic pretreatment reduced the drying time of Licorice slices by 20–60 min. The Weibull model accurately described the moisture ratio changes under different pretreatment conditions (R2 > 0.9984, χ2 < 2.381 × 10−5). The optimal retention of polysaccharides, total phenols, total flavonoids, and antioxidants was achieved under pretreatment conditions of 30 min of ultrasonic time, 180 W of ultrasonic power, and 40 kHz of ultrasonic frequency. Furthermore, ultrasonic pretreatment preserved the internal cellular structure of Licorice slices, maintaining intact tissue cells and well-defined microchannels. However, a slight reduction in sample color was observed following ultrasound application. In conclusion, ultrasonic pretreatment significantly improved the RFV drying process for Licorice slices by enhancing drying efficiency, preserving active ingredients, and optimizing the physicochemical quality of the dried product. This study provides novel insights and methods for optimizing the drying process of Licorice, offering a foundation for further research and industrial applications. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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14 pages, 3600 KiB  
Article
High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality
by Qimin Wei, Jun Chen, Taotao Dai, Feiyue Ma, Lizhen Deng, Yingying Ke, Yihui Wang, Laichun Guo, Chunlong Wang, Chao Zhan, Changzhong Ren and Ti Li
Foods 2024, 13(22), 3708; https://doi.org/10.3390/foods13223708 - 20 Nov 2024
Cited by 2 | Viewed by 1224
Abstract
Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of [...] Read more.
Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of total starch and β-glucan. Oat with a germination time of 48 h had the best nutritional quality for producing WOM. The physical stability of the WOM prepared from germinated oat was effectively improved by HEFM treatment. The apparent viscosity increased, the instability index reduced from 0.67 to 0.37, and the precipitate weight ratio decreased from 13.54% to 9.51%. As the pressure of the HEFM increased from 0 to 120 MPa, the particle size decreased from 169.5 to 77.0 µm, which was helpful to improve the physical stability of the WOM. Meanwhile, the color of the WOM became whiter after the HEFM treatment. The content of β-glucan and soluble protein in the WOM significantly increased, which was due to the disruption of cells by the HEFM processing. The optimal HEFM pressure for WOM production is 120 MPa. This study provided a new way to produce whole oat milk with a high nutritional quality and good physical properties. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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17 pages, 7106 KiB  
Article
Effect of pH-Shift Treatment on IgE-Binding Capacity and Conformational Structures of Peanut Protein
by Qin Geng, Wenlong Zhou, Ying Zhang, Zhihua Wu and Hongbing Chen
Foods 2024, 13(21), 3467; https://doi.org/10.3390/foods13213467 - 29 Oct 2024
Cited by 1 | Viewed by 1276
Abstract
Hypoallergenic processing is an area worthy of continued exploration. In the treatment of the peanut protein (PP), pH shift was applied by acidic (pH 1.0–4.0) and alkaline (pH 9.0–12.0) treatment, after which the pH was adjusted to 7.0. Following pH-shift treatment, PP showed [...] Read more.
Hypoallergenic processing is an area worthy of continued exploration. In the treatment of the peanut protein (PP), pH shift was applied by acidic (pH 1.0–4.0) and alkaline (pH 9.0–12.0) treatment, after which the pH was adjusted to 7.0. Following pH-shift treatment, PP showed a larger particle size than in neutral solutions. SDS-PAGE, CD analysis, intrinsic fluorescence, UV spectra, and surface hydrophobicity indicated the protein conformation was unfolded with the exposure of more buried hydrophobic residues. Additionally, the IgE-binding capacity of PP decreased after pH-shift treatment on both sides. Label-free LC–MS/MS results demonstrated that the pH-shift treatment induced the structural changes on allergens, which altered the abundance of peptides after tryptic digestion. Less linear IgE-binding epitopes were detected in PP with pH-shift treatment. Our results suggested the pH-shift treatment is a promising alternative approach in the peanut hypoallergenic processing. This study also provides a theoretical basis for the development of hypoallergenic food processing. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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Graphical abstract

24 pages, 19414 KiB  
Article
Effects of Pine Pollen Polysaccharides and Sulfated Polysaccharides on Ulcerative Colitis in Mice by Regulating Th17/Treg
by Zhanjiang Wang, Zhenxiang Li, Hanyue Wang, Qiu Wu and Yue Geng
Foods 2024, 13(19), 3183; https://doi.org/10.3390/foods13193183 - 7 Oct 2024
Cited by 4 | Viewed by 2129
Abstract
This study was to investigate the effects of the polysaccharides (PPM60−III) and sulfated polysaccharides (SPPM60−III) of pine pollen on the Th17/Treg balance, inflammatory cytokines, intestinal microbiota, and metabolite distribution in 3% DSS drinking water-induced UC mice. First of all, the physiological results showed [...] Read more.
This study was to investigate the effects of the polysaccharides (PPM60−III) and sulfated polysaccharides (SPPM60−III) of pine pollen on the Th17/Treg balance, inflammatory cytokines, intestinal microbiota, and metabolite distribution in 3% DSS drinking water-induced UC mice. First of all, the physiological results showed that PPM60−III and SPPM60−III could alleviate UC, which was shown by the reduction in liver Treg cells, the rebalance of Th17/Treg, and the modulation of inflammatory cytokines. In addition, the 16S rRNA results showed that PPM60−III and SPPM60−III could decrease Beijerinck and Bifidobacterium, and increase Akkermansia, Escherichia coli, and Fidobacteria. Finally, the metabonomics results showed that PPM60−III and SPPM60−III also restored purine and glycerolipid metabolism, up-regulated nicotinate and nicotinamide metabolism and caffeine metabolism to inhibit inflammation. In conclusion, PPM60−III and SPPM60−III could inhibit UC by regulating gut bacteria composition and metabolite distribution; SPPM60−III showed better anti-colitis activity. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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