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Innovative Food Processing Technologies: Focus on Microwave-Assisted Technology and Cold...
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Special Issue "Innovative Food Processing Technologies: Focus on Microwave-Assisted Technology and Cold Plasma"

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

Deadline for manuscript submissions: 1 August 2023 | Viewed by 797

Special Issue Editor

Dr. Jun-Hu Cheng

E-Mail Website
Guest Editor
Lab of Innovative Food Physical Processing Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: innovative food physical processing technologies; microwave-assisted technology; cold plasma technology; spectral and imaging technologies; biological functional materials in antibacterial applications
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microwave processing techniques have been extensively used in the food industry due to the significant reduction in cooking time and energy consumption. Microwave-assisted food processing techniques utilize the advantages of microwave energy to overcome the shortcomings of conventional and some emerging food processing methods and exhibit high thermal efficiency, shorter processing time, reduced operational cost, and improved product quality.

Utilization of cold plasma technology, as a useful nonthermal technique, is encouraged in the food industry for enhancing antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food processing instruments.

Thus, this Special Issue on “Innovative Food Processing Technologies: Focus on Microwave-Assisted Technology and Cold Plasma” invites papers related to food engineering and technology, and particularly research associated with microwave-assisted technology and cold plasma.

Dr. Jun-Hu Cheng
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 2400 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

  • microwave thermal processing
  • microwave-assisted processing
  • cold plasma non-thermal processing
  • cold plasma for food sterilization
  • cold plasma for food modification

Published Papers (1 paper)

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Research

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Article
Changing the IgE Binding Capacity of Tropomyosin in Shrimp through Structural Modification Induced by Cold Plasma and Glycation Treatment
by
Feng-Qi Wang
,
Jun-Hu Cheng
and
Kevin M. Keener
Foods 2023, 12(1), 206; https://doi.org/10.3390/foods12010206 - 03 Jan 2023
Viewed by 593
Abstract
Tropomyosin (TM) is the major allergen of shrimp (Penaeus chinensis). Previous studies showed that separate cold plasma or glycation have their drawback in reducing allergenicity of TM, including effectiveness and reliability. In the current study, a new processing combining cold plasma [...] Read more.
Tropomyosin (TM) is the major allergen of shrimp (Penaeus chinensis). Previous studies showed that separate cold plasma or glycation have their drawback in reducing allergenicity of TM, including effectiveness and reliability. In the current study, a new processing combining cold plasma (CP) and glycation was proposed and its effect on changing IgE binding capacity of TM from shrimp was investigated. Obtained results showed the IgE binding capacity of TM was reduced by up to 40% after CP (dielectric barrier discharge, 60 kV, 1.0 A) combined with glycation treatment (4 h, 80 °C), compared with the less than 5% reduction after single CP or glycation treatment. Notably, in contrast to the general way of CP prompting glycation, this study devised a new mode of glycation with ribose after CP pretreatment. The structural changes of TM were explored to explain the decreased IgE binding reactivity. The results of multi-spectroscopies showed that the secondary and tertiary structures of TM were further destroyed after combined treatment, including the transformation of 50% α-helix to β-sheet and random coils, the modification and exposure of aromatic amino acids, and the increase of surface hydrophobicity. The morphology analysis using atomic force microscope revealed that the combined processing made the distribution of TM particles tend to disperse circularly, while it would aggregate after either processing treatment alone. These findings confirmed the unfolding and reaggregation of TM during combined processing treatment, which may result in the remarkable reduction of IgE binding ability. Therefore, the processing of CP pretreatment combined with glycation has the potential to reduce or even eliminate the allergenicity of seafood. Full article
(This article belongs to the Special Issue Innovative Food Processing Technologies: Focus on Microwave-Assisted Technology and Cold Plasma)
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