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Special Issue "Non-thermal Processing Technologies and Their Current and Future Applications in the Food Industry"

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

Deadline for manuscript submissions: 18 June 2023 | Viewed by 1928

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Special Issue Editors

Dr. Fangyu Long

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Guest Editor

College of Food Science and Engineering, Northwest A&F University, Yangling, China
Interests: non-thermal processing of food; food allergens and safety control; nutrition and health regulation

Dr. Rongrong Wang

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Guest Editor

College of Food Science and Technology, Hunan Agricultural University, Changsha, China
Interests: quality evaluation of fruit and vegetable raw materials and mining of functional components; post-harvest commercialization and quality control of fruits and vegetables; common technology and quality control of fruit and vegetable processing

Dr. Guangxu Ren
E-Mail Website
Guest Editor

Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs of the Reople’s Republic of China, Beijing, China
Interests: food science; food processing and safety

Special Issue Information

Dear Colleagues,

Non-thermal processing technologies are emerging technologies that have in recent years been mainly used for the inactivation of enzymes and sterilization. Heat treatment sterilization is a well-known sterilization technology, which can destroy some components and reduce the quality of food. People today pay more attention to a balanced diet and prefer to purchase products with high nutritional values for daily requirements. Ensuring safety is the primary requirement for food processing. On the basis of this, it is imperative to find novel processing technologies to preserve food nutrients. Non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, high-pressure carbon dioxide, irradiation, ultrasonic wave, etc., may help to avoid the loss of biological components. Compared with traditional thermal treatments, non-thermal processing technologies have lower processing temperature, which can help to better maintain the inherent ingredients, color, texture, and freshness in food. Moreover, non-thermal processing technology is environmentally friendly and can further be applied in sterilization, extraction, molecular modification, degradation of harmful ingredients, etc.

Dr. Fangyu Long
Dr. Rongrong Wang
Dr. Guangxu Ren
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 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
food
processing
high hydrostatic pressure
pulsed electric field
high-pressure carbon dioxide
irradiation
ultrasonic wave

Published Papers (3 papers)

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Research

Open AccessArticle

Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide

and

Foods 2023, 12(5), 1090; https://doi.org/10.3390/foods12051090 - 03 Mar 2023

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Abstract

The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonance imaging were used to monitor changes in the water status of surimi gel under different treatment conditions. Whiteness, water-holding capacity and gel strength were used as the quality indicators of the surimi gel. The results showed that DPCD treatment could significantly increase the whiteness of surimi and the strength of the gel, while the water-holding capacity decreased significantly. LF-NMR analysis showed that, as the DPCD treatment intensity increased, the relaxation component T₂₂ shifted to the right, T₂₃ shifted to the left, the proportion of A₂₂ decreased significantly (p < 0.05) and the proportion of A₂₃ increased significantly (p < 0.05). A correlation analysis of water characteristics and gel strength showed that the water-holding capacity of surimi induced by DPCD was strongly positively correlated with gel strength, while A₂₂ and T₂₃ were strongly negatively correlated with gel strength. This study provides helpful insights into the quality control of DPCD in surimi processing and also provides an approach for the quality evaluation and detection of surimi products. Full article

(This article belongs to the Special Issue Non-thermal Processing Technologies and Their Current and Future Applications in the Food Industry)

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Open AccessArticle

A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing

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Foods 2023, 12(3), 581; https://doi.org/10.3390/foods12030581 - 29 Jan 2023

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Abstract

This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pectin methylesterase (PME) demethylation of pectin. The results show that the cloud loss of orange juice occurred after 3 days, while the orange–kiwifruit mixed juice and kiwifruit puree were cloud stable during 28 days’ storage. Although, the kiwifruit puree contained larger particles compared to the orange juice, its higher viscosity and solid-like behavior were dominant, improving the cloud stability of the juice systems. In addition, the particle size distribution and rheological properties were highly related to PME activity, PMEI activity, and pectin characterization. The kiwifruit PMEI showed higher resistance to HPP and storage time than PME. More water-solubilized pectin fractions with a high molecular mass were found in the kiwifruit puree, leading to its high viscosity and large particle size, but a more chelator-solubilized pectin fraction with a low esterification degree was observed in the orange juice, resulting in its cloud loss. In general, the outcome of this work provides a novel strategy to improve the cloud stability of orange-based juices using natural PMEIs and nonthermal processing technologies. Full article

(This article belongs to the Special Issue Non-thermal Processing Technologies and Their Current and Future Applications in the Food Industry)

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Open AccessArticle

High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum

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Foods 2023, 12(3), 441; https://doi.org/10.3390/foods12030441 - 17 Jan 2023

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Abstract

This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compared during fermentation. Moreover, the survival of Lactobacillus plantarum after fermentation under simulated gastrointestinal conditions was evaluated. Results showed that HHP-treated apple juice had better properties than that of pasteurized in terms of color difference, total phenol content, and antioxidant activity. After fermentation, about 2.00 log CFU/mL increase in viability of cells was observed and there was around 0.8 reduction in pH value, and the antioxidant capacities were also significantly improved. Additionally, the content of caffeic acid, ferulic acid, and chlorogenic acid significantly increased after 24 h of fermentation. The survival of Lactobacillus plantarum in simulated gastric fluid reached 97.37% after fermentation. Overall, HHP treatment is expected to be a substitute technology to pasteurization in order to obtain higher quality fermented fruit juice. This study could also be helpful for exploitation of fermented juice. Full article

(This article belongs to the Special Issue Non-thermal Processing Technologies and Their Current and Future Applications in the Food Industry)

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Special Issue "Non-thermal Processing Technologies and Their Current and Future Applications in the Food Industry"

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