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Application of Emerging Nonthermal Technologies in the Food Industry: Second...
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Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition

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 September 2024) | Viewed by 7744

Special Issue Editors

Prof. Dr. Zhong Han

E-Mail Website
Guest Editor
College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: nonthermal technologies; pulsed electric fields; cold plasma; high-pressure processing; irradiation; pulsed magnetic fields; pulsed light; microwave; high-density carbon dioxide; interaction between food components during nonthermal processing; application of nonthermal technologies in the extraction of useful compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Zhiwei Liu

E-Mail Website
Guest Editor
College of food science and technology, Hunan Agricultural University, 410128 Changsha, China
Interests: pulsed electric field; cold plasma; protein; modification; allergenicity

Special Issue Information

Dear Colleagues,

The first edition (https://www.mdpi.com/journal/foods/special_issues/Food_Bioactives) of this Special Issue was incredibly successful. We would like to express our gratitude to everyone involved, and especially to numerous high-profile scientists for their support. The topic of the “Application of Emerging Nonthermal Technologies in the Food Industry” continues to play a pivotal role today, and it is for this reason that we are launching a second edition, which we hope will be equally as successful.

In the past, thermal processing technologies were widely used to sterilize and enhance the flavor of food. However, some toxic substances such as acrylamide and furan are easily released during thermal processing, and these are considered to be carcinogens by the WHO. Recently, emerging nonthermal processing technologies, such as high-pressure processing, radiation, pulsed electric fields, pulsed light, and cold plasma, have been found to ensure the quality and freshness of foods and avoid the generation of carcinogens. In addition, nonthermal technologies have been used to extract active substances from fruit, vegetables, and industrial crop residues, which facilitate the utilization of food and its byproducts. Current studies focus on combination treatment which may be a more effective processing technique for the food industry. Clarifying the mechanisms, optimizing the processes, producing industrial-scale equipment, analyzing potential risks, and designing safety rules will be essential in promoting future nonthermal processing technologies.

Prof. Dr. Zhong Han
Dr. Zhiwei Liu
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

  • nonthermal technologies
  • food components
  • extraction
  • high-pressure processing
  • pulsed electric fields
  • cold plasma
  • irradiation
  • pulsed magnetic fields
  • pulsed light
  • high-density carbon dioxide

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Published Papers (4 papers)

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Research

30 pages, 7700 KiB  
Article
Optimization Function for Determining Optimal Dose Range for Beef and Seed Potato Irradiation
by Elena Kozlova, Ulyana Bliznyuk, Alexander Chernyaev, Polina Borshchegovskaya, Arcady Braun, Victoria Ipatova, Sergey Zolotov, Alexander Nikitchenko, Natalya Chulikova, Anna Malyuga, Yana Zubritskaya, Timofey Bolotnik, Anastasia Oprunenko, Aleksandr Kozlov, Mikhail Beklemishev, Roza Yagudina and Igor Rodin
Foods 2024, 13(23), 3729; https://doi.org/10.3390/foods13233729 - 21 Nov 2024
Cited by 2 | Viewed by 1169
Abstract
The objective of this study is to develop a universally applicable approach for establishing the optimal dose range for the irradiation of plant and animal products. The approach involves the use of the optimization function for establishing the optimal irradiation dose range for [...] Read more.
The objective of this study is to develop a universally applicable approach for establishing the optimal dose range for the irradiation of plant and animal products. The approach involves the use of the optimization function for establishing the optimal irradiation dose range for each category of plant and animal product to maximize the suppression of targeted pathogens while preserving the surrounding molecules and biological structures. The proposed function implies that pathogens found in the product can be efficiently suppressed provided that irradiation is performed with the following criteria in mind: a high irradiation dose uniformity, a high probability of irradiation hitting pathogens and controlled heterogeneity of radiobiological sensitivity of pathogens. This study compares the optimal dose ranges for animal and plant products using beef tenderloin and seed potato tubers as examples. In a series of experiments, our team traced the dose dependencies of myoglobin oxidation in beef and the amount of potential damage to albumin’s native structure. The behavior patterns of myoglobin derivatives and the amount of potential damage to albumin found in this study determined the optimal dose range, which appeared to be wider for beef irradiation compared to that for seed potato tubers, as they do not require uniform irradiation of the entire volume since targeted phytopathogens are predominantly found within the surface layers of the tubers. The use of proprietary methods involving spectrophotometry and high-performance liquid chromatography–mass spectrometry provides a novel perspective on the quantitative assessment of the myoglobin oxidation level and the potential damage to albumin’s native structure. Full article
(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition)
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15 pages, 1558 KiB  
Article
A Mathematical Model for the Combination of Power Ultrasound and High-Pressure Processing in the Inactivation of Inoculated E. coli in Orange Juice
by Óscar Rodríguez, Vibeke Orlien, Ashwitha Amin, Emiliano Salucci, Francesco Giannino and Elena Torrieri
Foods 2024, 13(21), 3463; https://doi.org/10.3390/foods13213463 - 29 Oct 2024
Cited by 2 | Viewed by 1319
Abstract
The mathematical modeling of a combination of non-thermal technologies for E. coli inactivation is of great interest for describing the dynamic behavior of microorganisms in food, with the goal of process control, optimization, and prediction. This research focused on the design and implementation [...] Read more.
The mathematical modeling of a combination of non-thermal technologies for E. coli inactivation is of great interest for describing the dynamic behavior of microorganisms in food, with the goal of process control, optimization, and prediction. This research focused on the design and implementation of a mathematical model to predict the effect of power ultrasound (US), high-pressure processing (HPP), and the combination of both non-thermal technologies on the inactivation kinetics of E. coli (DSM682) inoculated in orange juice. Samples were processed by US, HPP, and a combination of both technologies at varying process parameters, and a mathematical model for microbial inactivation was developed using a System Dynamics approach. The results showed that the combination of these technologies exhibited a synergistic effect, resulting in no detectable colony-forming units per mL of juice. The developed model accurately predicted the inactivation of E. coli following the combination of these technologies (R2 = 0.82) and can be used to predict microbial load reduction or optimize it based on process parameters. Additionally, combining both techniques offers a promising approach for extending the shelf life of fresh juices using non-thermal stabilization technology. Full article
(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition)
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15 pages, 3365 KiB  
Article
Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability
by Huanqing Lei, Xinling Liu, Wei Zhao, Songyi Lin, Jiawei Lin, Jian Li, Xinan Zeng and Zhong Han
Foods 2024, 13(16), 2498; https://doi.org/10.3390/foods13162498 - 8 Aug 2024
Cited by 1 | Viewed by 2303
Abstract
This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of [...] Read more.
This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of fish broth mainly include protein, fat, total sugar, 5′-nucleotide and free amino acid content. To achieve a similar effect of nutrient extraction, the thermo-ultrasonic treatment required a shorter time (30 min) than boiling water (120 min). The water-soluble protein, fat and total sugar contents were at their maximum at 120 min of the thermo-ultrasonic treatment. In particular, the fat content increased with the time of thermo-ultrasonic treatment from 0.58% to 2.70%. The emulsion structure of the fish soup was characterized by measuring its color and particle size, using optical microscopy and confocal laser scanning microscopy, and determining its storage stability. Thermo-ultrasonic treatment reduced the particle size of the fish broth emulsion and the fat globules became smaller and more homogeneous. Ultrasonication not only accelerated the nutritional and flavor content of the fish head broth, but also reduced the particle size and enhanced the stability of the emulsified system of the fish broth. The fish head tissue was more severely disrupted by the cavitation effect of an ultrasound, and nutrients migrated more and faster. This was mainly due to the cavitation and mechanical breaking force of the ultrasound on the fish head tissue and the fat globules of the fish broth. Altogether, these findings suggest that the thermo-ultrasonic treatment technique is useful for processing nutrient-rich, storage-stable and ready-to-eat fish head broth. Full article
(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition)
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15 pages, 3476 KiB  
Article
Growth Reduction of Vibrionaceae and Microflora Diversity in Ice-Stored Pacific White Shrimp (Penaeus vannamei) Treated with a Low-Frequency Electric Field
by Lijuan Xu, Haiqiang Chen, Zuanhao Liang, Shanshan Chen, Yu Xia, Siming Zhu and Ming Yu
Foods 2024, 13(8), 1143; https://doi.org/10.3390/foods13081143 - 9 Apr 2024
Cited by 1 | Viewed by 1855
Abstract
A novel storage technique that combines the low-frequency electric field (LFEF) and ice temperature was used to extend the shelf life of Pacific white shrimp (Penaeus vannamei). The study investigated the effect of LFEF treatment on the quality and microbial composition [...] Read more.
A novel storage technique that combines the low-frequency electric field (LFEF) and ice temperature was used to extend the shelf life of Pacific white shrimp (Penaeus vannamei). The study investigated the effect of LFEF treatment on the quality and microbial composition of Penaeus vannamei during storage at ice temperature. The results showed that the LFEF treatment significantly extended the shelf life of shrimp during storage at ice temperature. The total volatile base nitrogen (TVB-N) and pH of samples increased over time, while the total viable count (TVC) showed a trend of first decreasing and then increasing. Obviously, shrimp samples treated with LFEF had a lower pH, TVB-N and TVC values than the untreated samples (p < 0.05) at the middle and late stages of storage. LFEF treatment increased the diversity and altered the composition of the microbial communities in Penaeus vannamei. Additionally, the treatment led to a decrease in the relative abundance of dominant spoilage bacteria, including Aliivibrio, Photobacterium and Moritella, in Penaeus vannamei stored at ice temperature for 11 days. Furthermore, correlation analysis indicated that TVB-N and pH had a significant and positive correlation with Pseudoalteromonas, suggesting that Pseudoalteromonas had a greater impact on shrimp quality. This study supports the practical application of accelerated low-frequency electric field-assisted shrimp preservation as an effective means of maintaining shrimp meat quality. Full article
(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition)
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