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Effect of Cooking and Processing Methods on the Bioactivities and...
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Effect of Cooking and Processing Methods on the Bioactivities and Nutrition of Food Products

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

Deadline for manuscript submissions: 10 November 2026 | Viewed by 2185

Special Issue Editors

Dr. Klara Kraljić

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: oils; fat technology; food processing
Prof. Dr. Dubravka Škevin

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: food; oil and fats chemistry and technology; food additives; food processing and technology

Special Issue Information

Dear Colleagues,

The impact of cooking and processing methods on the bioactivities and nutrition of food products is a complex and multifaceted topic that has garnered significant attention in recent years. Processing techniques, such as canning, freezing, drying, fermentation, baking, and meat processing, significantly alter the chemical compositions, nutritional values, and bioactive properties of foods. In addition to these general processing methods, specific cooking techniques can also influence the bioactivity and nutrition level of foods. For example, boiling and steaming can leach water-soluble nutrients into the cooking water, while roasting and grilling may promote the formation of carcinogenic compounds through high-temperature exposure.

In conclusion, the effect of cooking and processing methods on the bioactivities and nutrition of food products is profound. Understanding these effects is crucial for developing healthy and nutritious food products that meet consumer demands while ensuring safety and quality. Future research should focus on identifying optimal processing and cooking methods that maximize the retention of beneficial nutrients and bioactive compounds in foods. This Special Issue of Foods will focus on the areas of research discussed above. We invite the submission of original review/research articles concerned with novel ideas/concepts related to this topic.

Dr. Klara Kraljić
Prof. Dr. Dubravka Škevin
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-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

  • food processing
  • cooking methods
  • drying
  • freezing
  • baking
  • cooking
  • nutrient retention
  • no/thermal treatment
  • food quality

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Published Papers (3 papers)

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Research

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20 pages, 2362 KB  
Article
Effects of Processing on Antinutrients, Bioactives and Functional Properties of Bamboo Shoots (Bambusa beecheyana)
by Onanong Phuseerit, Piyaporn Seewaeng, Parinya Boonarsa, Nidthaya Seephua and Sirithon Siriamornpun
Foods 2026, 15(5), 854; https://doi.org/10.3390/foods15050854 - 4 Mar 2026
Viewed by 666
Abstract
Bamboo shoots are a valuable source of dietary fiber and antioxidants; however, their high levels of soluble oxalates and uric acid require reduction prior to consumption. This study evaluated the effects of washing, soaking, and boiling on soluble oxalate content, uric acid content, [...] Read more.
Bamboo shoots are a valuable source of dietary fiber and antioxidants; however, their high levels of soluble oxalates and uric acid require reduction prior to consumption. This study evaluated the effects of washing, soaking, and boiling on soluble oxalate content, uric acid content, antioxidant activity, and the phenolic and flavonoid profiles of bamboo shoots. Washing resulted in only slight reductions in soluble oxalates and uric acid. Prolonged soaking (7–10 h) produced more pronounced decreases, while extended boiling (60 min) was the most effective treatment, reducing uric acid and soluble oxalate levels by 86% and 89%, respectively. Processing also led to significant reductions in total phenolic content, antioxidant activity, and individual phenolic and flavonoid compounds, primarily due to leaching and thermal degradation. FTIR analysis indicated that processing mainly affected soluble components, whereas the core polysaccharide structure remained relatively stable. After selecting the optimal pretreatment, the resulting dried powders exhibited markedly reduced antinutritional factors while maintaining desirable nutritional, physicochemical, and functional properties. These findings demonstrate that processed bamboo shoot powder can be safely incorporated into food products and has strong potential as a functional ingredient for health-oriented applications. Full article
(This article belongs to the Special Issue Effect of Cooking and Processing Methods on the Bioactivities and Nutrition of Food Products)
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Review

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19 pages, 344 KB  
Review
Supercritical Fluid Extraction to Valorise Fruit and Vegetable by-Products
by Miriana De Feo, Amalia Conte and Matteo Alessandro Del Nobile
Foods 2026, 15(10), 1692; https://doi.org/10.3390/foods15101692 - 12 May 2026
Viewed by 330
Abstract
The global transition toward a circular bioeconomy requires the urgent valorization of agro-industrial by-products, specifically fruit and vegetable residues, which represent a significant environmental burden but also a rich source of high-value bioactive compounds. This review critically examines Supercritical Fluid Extraction (SFE) using [...] Read more.
The global transition toward a circular bioeconomy requires the urgent valorization of agro-industrial by-products, specifically fruit and vegetable residues, which represent a significant environmental burden but also a rich source of high-value bioactive compounds. This review critically examines Supercritical Fluid Extraction (SFE) using carbon dioxide (CO2) as a highly efficient and versatile technological platform for the sustainable recovery of specialty lipids and secondary metabolites. By analysing the thermodynamic foundations of the supercritical state, the study explores how the tuneable density and transport properties of supercritical CO2 (SC-CO2) facilitate molecular preservation compared to conventional solvent-based methods. The discussion focuses on the mechanistic aspects of the process, including the role of green co-solvents in overcoming polarity barriers and the application of kinetic models to describe mass transfer phenomena in complex matrices. Unlike general surveys, this work integrates technical-economic considerations with critical analysis of SFE’s role within a multi-stage biorefinery framework, essential for aligning economic profitability with the ecological mandate of strategic molecular recovery. Full article
(This article belongs to the Special Issue Effect of Cooking and Processing Methods on the Bioactivities and Nutrition of Food Products)
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19 pages, 963 KB  
Review
Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology
by Monize Bürck, Monica Masako Nakamoto, Sergiana dos Passos Ramos, Marcelo Assis and Anna Rafaela Cavalcante Braga
Foods 2026, 15(2), 260; https://doi.org/10.3390/foods15020260 - 11 Jan 2026
Cited by 1 | Viewed by 797
Abstract
3D-printed food (3DPF) is on the rise, enabling the development of new food products. Current applications in this domain led to the replication of meat analogs, protein-enriched products, and dietary solutions tailored to address nuanced health necessities. Central to the functional versatility of [...] Read more.
3D-printed food (3DPF) is on the rise, enabling the development of new food products. Current applications in this domain led to the replication of meat analogs, protein-enriched products, and dietary solutions tailored to address nuanced health necessities. Central to the functional versatility of 3DPF is its capacity for post-printing textural manipulation, which facilitates diverse food applications. Integrating bioactive compounds sourced from biodiversity, vegetables, algae, and agricultural residues is not merely an exercise in culinary refinement but an outstanding contribution to the circular economy. Strategic incorporation of these bioactive compounds into foodinks enhances the antioxidant potential of consumables and contributes to physiological benefits for human health, as evidenced by extant literature, which underscores their antioxidative and anti-inflammatory properties. Nevertheless, critical gaps emerge upon a meticulous examination of the recent literature, notably regarding the viability of bioactive compounds within foodink matrices for 3DPF and their bioaccessibility after simulated digestion. Thus, the objective of this review is to evaluate the current state of the art in 3DPF, with a focus on biodiversity as a source of innovative ingredients and matrices and on the bioaccessibility of associated bioactive compounds, while outlining future research directions in this field. Full article
(This article belongs to the Special Issue Effect of Cooking and Processing Methods on the Bioactivities and Nutrition of Food Products)
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