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Novel Food Preservation Technologies
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Novel Food Preservation Technologies

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

Deadline for manuscript submissions: closed (10 February 2021) | Viewed by 19632

Special Issue Editors

Prof. Dr. Matteo Alessandro del Nobile

E-Mail Website
Guest Editor
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 2571121 Foggia, Italy
Interests: packaging; food preservation; sanitizing techniques; active compounds in the process and active packaging systems
Prof. Dr. Amalia Conte

E-Mail Website
Co-Guest Editor
Department of Agricultural Sciences, Food & Environment, University of Foggia, Foggia, Italy
Interests: food packaging; food processing and preservation; shelf life extension; functional food; sanitizing techniques; byproduct valorization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The need for enhancing microbial quality and safety, without impairing nutritional and sensory characteristics of food increased the interest in novel approaches for food preservation. On the one hand, emerging sanitizing techniques are being explored and, on the other hand, new packaging with active properties has been proposed. These approaches are both intended to prolong shelf life with consequent benefits for consumers in terms of food availability and security, storage life, convenience, and improved hygiene. In addition, novel technologies of sanitization are characterized by low-energy requirements, thus reducing the energetic environmental impact of the production and, therefore, food production by using these innovative preservation processes has also high environmental sustainability. The new packaging technologies also look at environmental sustainability, using biomolecules from sustainable sources and natural bioactive compounds to retard oxidation, spoilage, and decay.

This Special Issue will present an overview of the latest applications of novel non-thermal technology and recent developments in the area of active packaging to preserve food. We invite authors to submit cutting-edge original research papers or comprehensive review papers discussing novel non-thermal processing technologies and innovative active packaging, from the perspectives of food safety, (bio)chemical changes, health, nutrition, sensory issues, and consumers. Papers that address the challenges to overcome for the successful introduction of active packaged products into the market are also welcome.

Prof. Dr. Matteo Alessandro del Nobile
Prof. Amalia Conte
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

  • high-pressure processing
  • X-ray
  • ultraviolet light
  • blue light
  • pulsed treatments
  • active packaging
  • bioactive packaging systems
  • mild treatments
  • hurdle technology
  • sustainable preservation technique

Published Papers (5 papers)

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Research

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11 pages, 2576 KiB  
Article
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice
by Arianna Cubeddu, Patrizia Fava, Andrea Pulvirenti, Hossein Haghighi and Fabio Licciardello
Foods 2021, 10(2), 295; https://doi.org/10.3390/foods10020295 - 2 Feb 2021
Cited by 10 | Viewed by 3713
Abstract
The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did [...] Read more.
The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance. Full article
(This article belongs to the Special Issue Novel Food Preservation Technologies)
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11 pages, 1022 KiB  
Article
Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates Mixtures
by Lara Manzocco, Stella Plazzotta and Sonia Calligaris
Foods 2021, 10(1), 26; https://doi.org/10.3390/foods10010026 - 24 Dec 2020
Cited by 2 | Viewed by 2447
Abstract
The capacity of UV-C light to induce glycation and modify functional properties of systems containing freeze-dried egg white proteins and carbohydrates with increasing molecular weight (i.e., glucose, maltose, trehalose and maltodextrin) was studied. Color changes induced by light exposure were taken as typical [...] Read more.
The capacity of UV-C light to induce glycation and modify functional properties of systems containing freeze-dried egg white proteins and carbohydrates with increasing molecular weight (i.e., glucose, maltose, trehalose and maltodextrin) was studied. Color changes induced by light exposure were taken as typical indicators of glycation. Samples were then analyzed for selected physical (critical concentration, particle size and viscosity), chemical (ovalbumin content) and technofunctional properties (gelling temperature and foaming capacity). The presence of sugars during exposure to UV-C light promoted intense browning and decreased ovalbumin content by circa 30%. Concomitantly, up to a 3-fold increase in critical concentration of the aqueous suspensions of the irradiated protein-carbohydrate powders and changes in particle size were detected. These modifications were consistent with the development of non-enzymatic browning reactions upon UV-C light irradiation. Photoinduced glycation was associated to a decrease in viscosity, a tendency to form gel at temperature lower by up to 8 °C and a better capacity of foam stabilization. The intensity of these changes seems to be affected by the nature of the carbohydrates reacting with proteins, with longer carbohydrates able to produce systems with higher foam stability capacity. Full article
(This article belongs to the Special Issue Novel Food Preservation Technologies)
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10 pages, 1334 KiB  
Article
Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics
by Amalia Conte, Lucia Lecce, Mariapia Iannetti and Matteo Alessandro Del Nobile
Foods 2020, 9(8), 1010; https://doi.org/10.3390/foods9081010 - 27 Jul 2020
Cited by 8 | Viewed by 2371
Abstract
The influence of film structure on the release kinetics of sodium benzoate (SB) from polymeric films is addressed in this study. In particular, four film structures were investigated, two monolayer and two multilayer systems. In particular, in one case, the active substance was [...] Read more.
The influence of film structure on the release kinetics of sodium benzoate (SB) from polymeric films is addressed in this study. In particular, four film structures were investigated, two monolayer and two multilayer systems. In particular, in one case, the active substance was uniformly distributed into a chitosan-based matrix, and in the other one, it was previously incorporated into alginate beads before dispersion in the chitosan film, thus realizing two types of monolayer films; on the other hand, the same chitosan film with SB encapsulated in alginate beads was used as the inner layer of a multilayer system constituted by two side films of alginate. The two alginate-based layers were made with two different thicknesses, thus producing a total of two multilayer systems. The release of SB from the above-mentioned films in water was studied by means of a UV/VIS spectrophotometer at 227 nm. A first-order kinetics-type equation was used to quantitatively describe the release data. Results suggest that the film structure strongly affected the release kinetics. In fact, monolayer films showed single-stage release kinetics, whereas the two investigated multilayer systems showed two-stage release kinetics. Further, the presence of alginate beads strongly affected the SB release, thus suggesting the potential of encapsulation to control the release mechanism of active compounds. Full article
(This article belongs to the Special Issue Novel Food Preservation Technologies)
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11 pages, 2202 KiB  
Article
Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light
by Emilio Francesco Ricciardi, Selene Pedros-Garrido, Kostas Papoutsis, James G. Lyng, Amalia Conte and Matteo A. Del Nobile
Foods 2020, 9(5), 580; https://doi.org/10.3390/foods9050580 - 5 May 2020
Cited by 19 | Viewed by 3840
Abstract
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese [...] Read more.
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for cheese decontamination. Full article
(This article belongs to the Special Issue Novel Food Preservation Technologies)
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Review

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27 pages, 3783 KiB  
Review
Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality
by América Chávez-Martínez, Raúl Alberto Reyes-Villagrana, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Juan Manuel Tirado-Gallegos and Norma Angélica Bolivar-Jacobo
Foods 2020, 9(11), 1688; https://doi.org/10.3390/foods9111688 - 18 Nov 2020
Cited by 38 | Viewed by 5648
Abstract
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture [...] Read more.
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry. Full article
(This article belongs to the Special Issue Novel Food Preservation Technologies)
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