Special Issue "Emerging Processing Technologies: Impact on Quality in Dairy Products"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: 10 June 2023 | Viewed by 828

Special Issue Editor

Dr. Photis Papademas
E-Mail Website
Guest Editor
Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
Interests: dairy science and technology; fermentation; lactic acid bacteria; donkey milk; bioactive peptides; probiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Thermal treatment has always been the processing method of choice for food treatment to make it safe for consumption and to extend its shelf-life. Over the past few years, non-thermal processing technologies have been gaining momentum and have been utilized, especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, and hence sustainable. On the other hand, several challenges exist: the initial cost of some non-thermal processes is high, microbial inactivation needs to be continuously assessed and verified, application to both solid and liquid foods is not always available, and some organoleptic characteristics might be affected, while legislation/regulation issues may arise. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint, might be more plausible.

Contributions to this Special Issue may cover all research aspects related to the evaluation of the impact of emerging processing technologies and the synergistic effect of thermal and non-thermal methods to quality characteristics of dairy products.

Dr. Photis Papademas
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

  • non-thermal processing
  • dairy products
  • safety
  • organoleptic characteristics
  • bioactivity
  • energy-efficient
  • sustainability

Published Papers (1 paper)

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Research

Article
Critical Parameters in an Enzymatic Way to Obtain the Unsweet Lactose-Free Milk Using Catalase and Glucose Oxidase Co-Encapsulated into Hydrogel with Chemical Cross-Linking
Foods 2023, 12(1), 113; https://doi.org/10.3390/foods12010113 - 26 Dec 2022
Viewed by 738
Abstract
The presented work involves obtaining and characterising a two-enzymatic one-pot bioreactor, including encapsulated (co-immobilised) glucose oxidase and catalase. The enzymatic capsules were applied to produce unsweet, lactose-free milk during low-temperature catalysis. Furthermore, operational conditions, like pH and aeration, were selected in the paper, [...] Read more.
The presented work involves obtaining and characterising a two-enzymatic one-pot bioreactor, including encapsulated (co-immobilised) glucose oxidase and catalase. The enzymatic capsules were applied to produce unsweet, lactose-free milk during low-temperature catalysis. Furthermore, operational conditions, like pH and aeration, were selected in the paper, which sorts out discrepancies in literature reports. All experiments were carried out at 12 °C, corresponding to milk storage and transportation temperature. Preliminary studies (for reasons of analytical accuracy) were carried out in a buffer (pH, concentration of sugars mimicking conditions in the lactose-free milk, the initial glucose concentration 27.5 g/L) verified by processes carried out in milk in the final stage of the study. The presented results showed the need for regulating pH and the aeration of the reaction mixture in the continuous mode during the process. The procedure of co-immobilisation was performed in an alginate matrix with the cross-linking of glutaraldehyde or carbodiimide while carbodiimide showed better enzymes retention inside alginate capsules. Co-encapsulated enzymes could be used for nine cycles, preserving finally about 40% of the initial activity. Full article
(This article belongs to the Special Issue Emerging Processing Technologies: Impact on Quality in Dairy Products)
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