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Post-Harvest and Processing Methods to Retain Agri-Food Quality and Nutritional...
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Post-Harvest and Processing Methods to Retain Agri-Food Quality and Nutritional Value

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

Deadline for manuscript submissions: 31 July 2025 | Viewed by 1750

Special Issue Editors

Dr. Elsa M. Gonçalves

E-Mail Website
Guest Editor
Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Interests: agri-food technology; healthy and safety food; modeling and shelf-life estimation; sensorial evaluation; sustainable food systems
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Fernando Lidon

E-Mail Website
Guest Editor
Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
Interests: food technology; nutritional phytotechnology; photosynthesis and primary production; plant biochemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue on "Post-Harvest and Processing Methods to Retain Agri-Food Quality and Nutritional Value" aims to explore innovative techniques and methods that ensure the maintenance of quality and nutritional value in agri-food products post-harvest. This issue invites original research articles, reviews, and case studies that address the latest advancements in post-harvest handling, storage, and processing technologies. Topics of interest include, but are not limited to, the impact of post-harvest treatments on nutritional quality, preservation methods, shelf-life extension, and the role of technology in reducing post-harvest losses. Contributions that provide insights into sustainable and efficient practices in agri-food systems are particularly encouraged. Emphasis will be placed on sustainable practices that not only enhance quality and nutritional value but also reduce waste and improve the overall efficiency of the supply chain. Innovative approaches to cold storage, packaging, drying, and minimal processing will be highlighted, along with case studies demonstrating successful applications of these methods in various agricultural contexts. This Special Issue aims to serve as a comprehensive resource for researchers, practitioners, and policymakers working towards a more resilient and nutritious food system.

Dr. Elsa M. Gonçalves
Prof. Dr. Fernando Lidon
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

  • post-harvest handling
  • nutritional quality preservation
  • shelf-life extension
  • sustainable agri-food systems
  • food processing technologies

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Published Papers (2 papers)

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Research

20 pages, 8305 KiB  
Article
Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion
by Yan Zeng, Jie Wang, Mengxiao Bao, Yue Wu and Zhigang Chen
Foods 2025, 14(6), 1040; https://doi.org/10.3390/foods14061040 - 19 Mar 2025
Viewed by 435
Abstract
Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. [...] Read more.
Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compared with traditional wheat flour (WF), the increased content of WSPF led to an enhancement in the dough’s water retention capacity, resulting in the reduction of dough development time and stability time. The modulus of elasticity and the modulus of loss of the dough exhibited a positive correlation with the proportion of WSPF added, while the tangent value and maximum creep flexibility were negatively correlated. Confocal laser scanning microscopy (CLSM) observed that WSPF induced protein aggregation in the dough. Compared to conventional WF, the increased incorporation of WSPF resulted in improved textural characteristics of the extruded noodles. Sensory evaluation indicated that the addition of WSPF could enhance the quality of the noodles by imparting a sweet potato aroma, a distinctive color, and a satisfactory taste. These characteristics were correlated with their enhanced relative crystallinity, enthalpy, and short-range ordered structure. Additionally, 75% whole-grain sweet potato noodles exhibited the highest relative crystallinity (11.05%), enthalpy of pasting (ΔH, 22.6 J/g), and short-range ordered structure (0.78). SEM results indicated that the presence of holes in the cross-section of the sweet potato extruded noodles facilitated their rapid rehydration. Overall, the whole-grain sweet potato noodles have great potential in promoting the textural, sensory, and nutritional properties compared to traditional wheat noodles. Full article
(This article belongs to the Special Issue Post-Harvest and Processing Methods to Retain Agri-Food Quality and Nutritional Value)
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19 pages, 1728 KiB  
Article
Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products
by Francesco Cairone, Stefania Cesa, Irene Arpante, Simonetta Cristina Di Simone, Alejandro Han Mendez, Claudio Ferrante, Luigi Menghini, Antonello Filippi, Caterina Fraschetti, Gokhan Zengin, Simone Carradori, Marialucia Gallorini, Luisa Mannina and Mattia Spano
Foods 2025, 14(2), 315; https://doi.org/10.3390/foods14020315 - 18 Jan 2025
Viewed by 937
Abstract
Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as [...] Read more.
Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as CIEL*a*b* colorimetry, HPLC-DAD, DI-ESI-MS and MS/MS, and NMR analyses. Moreover, the exerted biological activity of the two pomegranate juices was monitored through Total Phenolic and Total Flavonoid Contents, antiradical, antioxidant and chelating activity. The potential inhibition of key enzymes of degenerative processes (cholinesterases, tyrosinase) and diabetes (amylase, glucosidase), the allelopathy toward Cichorium intybus, Dicondra repens, and Diplotaxis tenuifolia, and the in vivo toxicity on brine shrimp were also evaluated. The two different applied processing techniques analyzed impacted the bioactive compound’s preservation differently, modifying the phytocomplex profile. HP significantly degrades punicalins and punicalagins, better preserving anthocyanins, if compared to PJ’s impact. Sensory qualities, antioxidant activity, enzymatic inhibition, and ecotoxicological potential were differently impacted by the two applied processes. The obtained results can be beneficial for finding the optimal processing conditions that balance microbial safety with nutritional value preservation, contributing to the development of healthy pomegranate juice products. Full article
(This article belongs to the Special Issue Post-Harvest and Processing Methods to Retain Agri-Food Quality and Nutritional Value)
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