Special Issue "Impact of Emerging Technologies on Food Products Composition"

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

Deadline for manuscript submissions: 15 March 2019

Special Issue Editors

Guest Editor
Dr. Mohamed Koubaa

Ecole Supérieure de Chimie Organique et Minérale1 Allée du Réseau J.-M. Buckmaster 60200 Compiègne, France
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Guest Editor
Dr. Nabil Grimi

University of Technology of Compiègne Department of Industrial Process Engineering Rue Personne de Roberval 60200 Compiègne, France
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Special Issue Information

Dear Colleagues,

The use of emerging technologies for food and by-product processing has been widely studied in the last few decades. Among these technologies, pulsed electric fields, high-pressure processing, high voltage electrical discharges, ohmic heating, ultrasounds, microwaves, pulsed light, and cold plasma, are the most studied. They can be used as alternatives for food preservation technologies (inactivation of microorganisms), and for the intensification of the extraction of added value compounds from microbial and plant matrices. However, although the numerous advantages of these technologies over conventional ones, information about their impact on food quality and composition remains scarce and need further investigations.

In view of this research need, Foods is inviting authors to submit unpublished original contributions, critical review articles and short communications for consideration in the Special Issue “Impact of Emerging Technologies on Food Product Composition”.

Dr. Mohamed Koubaa
Dr. Nabil Grimi
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 papers will be 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 monthly 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 550 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 technologies
  • food quality
  • food composition
  • nutritional value

Published Papers (2 papers)

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Research

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Open AccessArticle Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing
Received: 23 March 2018 / Revised: 17 April 2018 / Accepted: 26 April 2018 / Published: 1 May 2018
Cited by 1 | PDF Full-text (2199 KB) | HTML Full-text | XML Full-text
Abstract
This work has examined the influence of ultrasonic processing on acerola juice and its influence in the stability of the juice and in the availability of vitamins B, C, E, and pro-vitamin A. The study has evaluated the changes in these quality parameters
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This work has examined the influence of ultrasonic processing on acerola juice and its influence in the stability of the juice and in the availability of vitamins B, C, E, and pro-vitamin A. The study has evaluated the changes in these quality parameters resulting from changes on ultrasonic power density, processing time and temperature. Ultrasound application increased the availability of pro-vitamin A and vitamins B3, B5, C and E in the juice by releasing them from the apoenzymes to which they are bound and by improving the homogeneity of the juice. The retention of the major vitamins in acerola juice (vitamins A and C) was higher when lower temperatures (10 to 20 °C) and mild ultrasound power density (2000 to 3000 W/L) were applied. Full article
(This article belongs to the Special Issue Impact of Emerging Technologies on Food Products Composition)
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Review

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Open AccessFeature PaperReview Pilot Scale Cavitational Reactors and Other Enabling Technologies to Design the Industrial Recovery of Polyphenols from Agro-Food By-Products, a Technical and Economical Overview
Received: 6 August 2018 / Revised: 16 August 2018 / Accepted: 18 August 2018 / Published: 21 August 2018
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Abstract
We herein provide an overview of the most recent multidisciplinary process advances that have occurred in the food industry as a result of changes in consumer lifestyle and expectations. The demand for fresher and more natural foods is driving the development of new
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We herein provide an overview of the most recent multidisciplinary process advances that have occurred in the food industry as a result of changes in consumer lifestyle and expectations. The demand for fresher and more natural foods is driving the development of new technologies that may efficiently operate at room temperature. Moreover, the huge amount of material discarded by the agro-food production chain lays down a significant challenge for emerging technologies that can provide new opportunities by recovering valuable by-products and creating new applications. Aiming to design industrial processes, there is a need for pilot scale plants such as the ‘green technologies development platform’, which was established by the authors. The platform is made up of a series of multifunctional laboratories that are equipped with non-conventional pilot reactors, developed in direct collaboration with partner companies, in order to bridge the enormous gap between academia and industry via the large-scale exploitation of relevant research achievements. Selected key, enabling technologies for process intensification make this scale-up feasible. We make use of two selected examples, the grape and olive production chains, to show how cavitational reactors, which are based on high-intensity ultrasound and rotational hydrodynamic units, can assist food processing and the sustainable recovery of waste, to produce valuable nutraceuticals as well as colouring and food–beverage additives. Full article
(This article belongs to the Special Issue Impact of Emerging Technologies on Food Products Composition)
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