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The Chemistry of Food Quality Changes During Processing and Storage
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The Chemistry of Food Quality Changes During Processing and Storage

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 July 2026 | Viewed by 1871

Special Issue Editor

Dr. Bartosz Kruszewski

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
Interests: high pressure processing; innovative methods of food preservation; juices production; bioactive compounds; functional foods; HS-SPME GC-MS; HPLC analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As global demand for safe, nutritious, and high-quality food products continues to rise, understanding the chemical transformations that affect food properties has become increasingly critical. These include mechanisms such as lipid oxidation, Maillard reactions, enzymatic activities, and other chemical processes that lead to changes in flavor, texture, color, nutritional content, and safety.

Our Special Issue aims to feature cutting-edge research and comprehensive reviews that explore the following:

  • The fundamental chemistry underlying food quality changes that occur during processing or storage.
  • Methods of mitigation of the formation of organic compounds considered harmful to human health during food processing or storage, as well as innovative analytical techniques and methodologies employed to detect and quantify these transformations, thereby facilitating improved control and optimization of processing conditions.
  • Strategies for preserving and enhancing food quality, including the application of antioxidants, modified atmospheres, and advanced packaging technologies.

We hope this Special Issue will deepen our understanding of how chemical reactions influence food stability, sensory attributes, and nutritional integrity over time. Ultimately, it aims to provide a comprehensive perspective on managing chemical changes to ensure food safety, quality, and extended shelf life within the evolving landscape of the food industry.

Dr. Bartosz Kruszewski
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 250 words) can be sent to the Editorial Office for assessment.

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. Molecules 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 2700 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

  • innovative processing
  • microbiological quality
  • mitigation strategies
  • processing optimization
  • shelf life extension
  • physicochemical changes
  • nutritional value
  • antioxidant capacity

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Published Papers (3 papers)

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Research

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16 pages, 1305 KB  
Article
Development and Functional Characterization of an Interesterified Fully Hydrogenated Rapeseed Oil/Sea Buckthorn Oil Fat System for Non-Tempered Confectionery Glazes
by Askhat Dalabayev, Nazym Alzhaxina, Anar Kurmanbayeva, Mukhtar Tultabayev, Diana Temirova and Maussymzhan Amanzholova
Molecules 2026, 31(9), 1407; https://doi.org/10.3390/molecules31091407 - 24 Apr 2026
Viewed by 210
Abstract
The development of alternative fat systems for confectionery glazes requires precise control of melting behavior, solid fat content, and rheological performance. In this study, binary fat systems based on fully hydrogenated rapeseed oil (FHRSO) and refined sea buckthorn oil (RSBO) were developed and [...] Read more.
The development of alternative fat systems for confectionery glazes requires precise control of melting behavior, solid fat content, and rheological performance. In this study, binary fat systems based on fully hydrogenated rapeseed oil (FHRSO) and refined sea buckthorn oil (RSBO) were developed and modified by chemical interesterification for application in non-tempered confectionery glazes. Interesterified blends with FHRSO/RSBO ratios of 10/90, 20/80, and 30/70 were characterized in terms of fatty acid composition, trans fatty acid isomers, melting behavior, solid fat content (SFC), and rheological properties. The investigated systems were distinguished by a high content of palmitoleic acid (C16:1) derived from RSBO, while increasing FHRSO content led to higher saturated fatty acid levels, higher melting temperatures, and increased SFC values. Among the tested formulations, the FHRSO/RSBO 20/80 blend exhibited the most balanced functional profile, showing moderate melting characteristics, an SFC value of approximately 15% at 30 °C, and favorable Casson viscosity for glaze processing. A confectionery glaze prepared with this fat system showed good flow behavior during application, rapid setting at ambient temperature, and stable surface appearance during 30 days of storage. The results demonstrate that chemically interesterified FHRSO/RSBO systems, particularly the 20/80 formulation, represent a promising alternative lipid base for non-tempered confectionery glazes. Full article
(This article belongs to the Special Issue The Chemistry of Food Quality Changes During Processing and Storage)
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20 pages, 1644 KB  
Article
Development of Technology for Obtaining Extracts from Powdered Herbs and Their Use in Culinary Products and Dishes
by Gulzhan Zhumaliyeva, Urishbay Chomanov, Gulmira Kenenbay, Assem Boribay and Togzhan Zhomartkyzy
Molecules 2026, 31(7), 1146; https://doi.org/10.3390/molecules31071146 - 31 Mar 2026
Viewed by 472
Abstract
This study aimed to determine the optimal drying, grinding, and extraction conditions for red sweet pepper, garlic, parsley, and celery to obtain concentrated extracts rich in bioactive compounds. Drying was performed using infrared ovens (FD-48 and Basic Station 3) at 30, 45, and [...] Read more.
This study aimed to determine the optimal drying, grinding, and extraction conditions for red sweet pepper, garlic, parsley, and celery to obtain concentrated extracts rich in bioactive compounds. Drying was performed using infrared ovens (FD-48 and Basic Station 3) at 30, 45, and 55 °C. The optimal temperature was 45 °C, ensuring effective moisture removal while preserving functional components. Grinding efficiency was compared between an IKA A 11 Basic analytical mill and a Pulverisette 0 vibratory micromill; the analytical mill demonstrated superior performance and processing speed. Soxhlet extraction with 96% ethanol enabled the preservation of flavor, aroma, and functional properties of the extracts. The influence of the herbal extract mixture on the organoleptic, physicochemical, and microbiological characteristics of culinary products was evaluated. For sauces, the optimal extract concentration was 5%, providing balanced taste, pleasant aroma, stable consistency, and intense color. Physicochemical analysis showed increases in protein (3.24–3.68%), ash (2.52–2.68%), dry matter (25.27–26.94%), and pH (4.11–4.24). Microbiological indicators (TAMC—3.0 × 102 CFU/g; molds—21 CFU/g; yeasts—9 CFU/g) complied with regulatory standards. For meat products (meatballs and pies), the optimal extract composition (garlic 30%, red pepper 25%, parsley 25%, celery 20%) was applied at 0.3–0.7% of meat mass. Sensory evaluation identified 0.5% as optimal. The developed technology enables the production of functional food additives rich in protein, antioxidants, and flavonoids and is suitable for industrial implementation. Full article
(This article belongs to the Special Issue The Chemistry of Food Quality Changes During Processing and Storage)
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Review

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29 pages, 1095 KB  
Review
Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies
by Noor Sehar, Roberta Pino, Michele Pellegrino and Monica Rosa Loizzo
Molecules 2026, 31(2), 389; https://doi.org/10.3390/molecules31020389 - 22 Jan 2026
Cited by 1 | Viewed by 830
Abstract
The global food industry is undergoing a major shift driven by increasing consumer demand for clean-label and naturally preserved foods. Fresh pasta is highly vulnerable to fungal damage because of its high water activity (aw > 0.85), typically ranging between 0.92 and [...] Read more.
The global food industry is undergoing a major shift driven by increasing consumer demand for clean-label and naturally preserved foods. Fresh pasta is highly vulnerable to fungal damage because of its high water activity (aw > 0.85), typically ranging between 0.92 and 0.97, moderate to near-neutral pH (around 5.0–7.0), and nutrient-rich composition, all of which create favorable conditions for fungal growth during refrigeration, mainly by genera such as Penicillium and Aspergillus. Fungal contamination results in significant economic losses due to reduced product quality and poses potential health risks associated with mycotoxin production. Although conventional chemical preservatives are relatively effective in preventing spoilage, their use conflicts with clean-label trends and faces growing regulatory and consumer scrutiny. In this context, antifungal lactic acid bacteria (LAB) have emerged as a promising natural alternative for biopreservation. Several LAB strains, particularly those isolated from cereal-based environments (e.g., Lactobacillus plantarum and L. amylovorus), produce a broad spectrum of antifungal metabolites, including organic acids, phenylalanine-derived acids, cyclic dipeptides, and volatile compounds. These metabolites act synergistically to inhibit fungal growth through multiple mechanisms, such as cytoplasmic acidification, energy depletion, and membrane disruption. However, the application of LAB in fresh pasta production requires overcoming several challenges, including the scale-up from laboratory to industrial processes, the maintenance of metabolic activity within the complex pasta matrix, and the preservation of desirable sensory attributes. Furthermore, regulatory approval (GRAS/QPS status), economic feasibility, and effective consumer communication are crucial for successful commercial implementation. This review analyzes studies published over the past decade on fresh pasta spoilage and the antifungal activity of lactic acid bacteria (LAB), highlighting the progressive refinement of LAB-based biopreservation strategies. The literature demonstrates a transition from early descriptive studies to recent research focused on strain-specific mechanisms and technological integration. Overall, LAB-mediated biopreservation emerges as a sustainable, clean-label approach for extending the shelf life and safety of fresh pasta, with future developments relying on targeted strain selection and synergistic preservation strategies. Full article
(This article belongs to the Special Issue The Chemistry of Food Quality Changes During Processing and Storage)
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