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Advances in Physicochemical Properties of Innovative Food Products During Processing

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

Deadline for manuscript submissions: 30 June 2026 | Viewed by 293

Special Issue Editors


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Guest Editor
Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Warsaw, Poland
Interests: food properties; pretreatment; drying; roasting; osmotic enrichment; innovative technologies; fruit and vegetables; multigrain bars
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland
Interests: biological activity of plant material; oxidative stability of fats; polyphenols; antioxidants; structured lipids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to present the latest research on the impact of innovative and sustainable food processing techniques, such as pulsed electric fields, ultrasound, cold plasma, enrichment, coating, drying (including hybrid drying), fermentation, and roasting, on the physicochemical, functional, sensory, and health-promoting properties of food products. Particular emphasis is placed on the use of natural ingredients and the interactions between key food components (e.g., proteins, polysaccharides, lipids, vitamins, minerals, fiber, and antioxidants), which significantly affect the stability, structure, and functionality of food products. We welcome contributions that explore how novel processing conditions and technological strategies can be designed to meet consumer demands, improve nutritional profiles, enhance product safety, reduce energy consumption, and minimize food waste. This Special Issue encourages the submission of interdisciplinary research that combines food science, process engineering, and sustainability to guide the development of innovative food products with optimized properties and added value.

Prof. Dr. Hanna Kowalska
Dr. Mariola Kozłowska
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. 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 food processing
  • pulsed electric fields
  • ultrasound processing
  • cold plasma
  • hybrid drying
  • fermentation
  • physicochemical properties
  • functional and sensory attributes
  • natural ingredients
  • food structure and stability
  • nutritional value
  • sustainable food systems

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Published Papers (1 paper)

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Research

20 pages, 1316 KiB  
Article
The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Beta vulgaris L.)
by Bartosz Kulczyński, Joanna Suliburska, Anna Gramza-Michałowska, Andrzej Sidor, Przemysław Łukasz Kowalczewski and Anna Brzozowska
Molecules 2025, 30(14), 3051; https://doi.org/10.3390/molecules30143051 - 21 Jul 2025
Viewed by 182
Abstract
Osmotic dehydration is a process involving a two-way mass transfer, during which water and substances dissolved in it are removed from the product and, at the same time, substances dissolved in a hypertonic solution penetrate into the tissues. This process has a significant [...] Read more.
Osmotic dehydration is a process involving a two-way mass transfer, during which water and substances dissolved in it are removed from the product and, at the same time, substances dissolved in a hypertonic solution penetrate into the tissues. This process has a significant effect on, among other things, the nutritional and sensory parameters, as well as the texture and shelf life of the dehydrated product. This study analyzed the effect of osmotic dehydration of beet on magnesium content following the addition of various chemical forms of magnesium (magnesium oxide, magnesium citrate, magnesium chloride) to a hypertonic solution. Magnesium was added in concentrations of 2.5 or 5.0% relative to the mass of the solution. The following compounds were used to prepare hypertonic solutions (25 and 50%): inulin, xylitol, erythritol, and sucrose. The control sample was water. A significant increase in magnesium content in the dehydrated material was confirmed. This effect was determined by many factors, among which the most important were the chemical form of magnesium, the type of osmotically active substance, magnesium concentration, and process time. The highest magnesium content was found in samples dehydrated in a 50% inulin solution with a 5.0% addition of magnesium chloride under the following conditions: 120 min/30 °C. It was also demonstrated that osmotically dehydrated samples exhibited approximately 3–5 times lower antioxidant activity in DPPH, ABTS, and ORAC tests. Full article
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