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Refined Processing Technology to Improve the Quality of Natural Products...
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Refined Processing Technology to Improve the Quality of Natural Products in Foods

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

Deadline for manuscript submissions: 30 June 2025 | Viewed by 4739

Special Issue Editor

Prof. Dr. Yan Zhang

E-Mail Website
Guest Editor
College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
Interests: small berries; polyphenol identification; biological activities; functional food development; protein-polyphenol interactions
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite authors to submit their research to this Special Issue of Foods titled "Refined Processing Technology to Improve the Quality of Natural Products in Foods". We welcome original research articles and review papers focusing on the use of refined processing technologies to increase the quality of bioactive substances in foods.

This Special Issue aims to present research on the most suitable refined processing technologies for various food components and bioactive substances, such as high-pressure processing, ultrasound-assisted extraction, supercritical fluid extraction, and pulsed electric field treatment, to enhance the quality of phytochemicals in foods. This issue focuses on aspects such as exploring and strengthening bioactivity, improving oxidative stability, and enhancing thermal stability through new refined processing technologies. Our ultimate goal is to drive innovation in food production and improve the overall quality of food products.

This Special Issue will provide a platform for researchers to share innovative approaches to refining processing technology and promoting the utilization of natural sources of phytochemicals in the food industry. We look forward to receiving your submissions.

Prof. Dr. Yan Zhang
Guest Editor

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

  • natural products
  • phytochemicals
  • refined processing technology
  • advanced processing technology
  • functional-food development
  • new quality productivity

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Review

26 pages, 3315 KiB  
Review
An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application
by Shuqi Chang, Zhaoyi Zhang, Qin Liu, Haixia Wu and Alideertu Dong
Foods 2024, 13(24), 4110; https://doi.org/10.3390/foods13244110 - 19 Dec 2024
Cited by 1 | Viewed by 4359
Abstract
Microwave electrodeless ultraviolet (MWUV) technology, as an emerging food processing technique, has garnered growing attention in the realm of food science in recent years. Based on different application requirements, MWUV equipment types are categorized as microwave oven reactor, continuous-flow UV-microwave reactor, coaxially driven [...] Read more.
Microwave electrodeless ultraviolet (MWUV) technology, as an emerging food processing technique, has garnered growing attention in the realm of food science in recent years. Based on different application requirements, MWUV equipment types are categorized as microwave oven reactor, continuous-flow UV-microwave reactor, coaxially driven MWUV reactor, and complete ultraviolet reactor. The luminescence properties of MWUV equipment depend on their filler gas; mercury is commonly used as a filler gas to produce a wavelength at 253.7 nm for food non-thermal sterilization. The microbial sterilization effect of MWUV is primarily attributed to the synergistic action of microwave and ultraviolet (UV): MWUV enhances reactive oxygen species (ROS) production, disrupts the cell membrane structures of bacteria, leads to bacterial endosome leakage, and induces nucleic acid damage. MWUV extends food shelf-life by eliminating microorganisms without significantly altering food quality compared with traditional thermal sterilization methods. Additionally, MWUV, combined with digestion reagents such as HNO3 and H2O2, can effectively enhance the digestion of food samples to detect essential and toxic elements. Studies on MWUV technology hold broad potential in the food industry, with promising implications for food safety and consumer demand for high-quality food. Future research may focus on optimizing the equipment parameters and integrating with other food processing technologies to facilitate further development and application of MWUV. Full article
(This article belongs to the Special Issue Refined Processing Technology to Improve the Quality of Natural Products in Foods)
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