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Advances in Physicochemical Properties of Innovative Food Products During Processing

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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 3152

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Prof. Dr. Hanna Kowalska

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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

Dr. Mariola Kozłowska

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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

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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 (4 papers)

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Research

26 pages, 2828 KB

Open AccessArticle

Physicochemical Changes and Antioxidant Metabolism of Actinidia arguta Fruit (Kiwiberry) Under Various Cold-Storage Conditions

by Barbara Łata, Rafał Wołosiak, Ewa Majewska, Beata Drużyńska, Małgorzata Piecyk, Katarzyna Najman, Anna Sadowska and Piotr Latocha

Molecules 2025, 30(18), 3742; https://doi.org/10.3390/molecules30183742 - 15 Sep 2025

Viewed by 206

Abstract

Actinidia arguta (kiwiberry) is a fruit with significant health benefits, and research continues to identify factors that enhance its storability while maintaining quality. Special attention is given to antioxidant metabolism and total antioxidant activity. In this study, four cold-storage conditions were tested: normal air, normal air with ozone, modified atmosphere, and controlled atmosphere. In each case, the fruit was either pre-cooled before storage or not. The aim was to identify conditions most favorable to preserving internal and external fruit quality over time. Taking into account most of the basic fruit physicochemical traits tested, it can be assumed that for up to 30 days of storage, each storage method can be useful to store A. arguta fruit. After this period, the fruit stored in a controlled and then modified atmosphere retained the highest and acceptable firmness. Changes in antioxidant content are more complex and depend on the type of compound, storage time, and fruit post-harvest treatment. During the 50-day storage period, marked fluctuations in ascorbate, glutathione, and L-cysteine levels were observed at 10-day intervals. Phenolic content increased initially (after 10 days) and then stabilized. Among the methods used, ozonation led to a relative stabilization or increase in antioxidant content. This method, like the cooling procedure, requires further detailed research to determine its suitability for the species/variety being tested. Changes in antiradical activity were reaction-mechanism-dependent. The activity based on single electron transfer consistently decreased, while that based on hydrogen atom transfer was more stable overall. Contrary to this, the pro-oxidative Fe(II) chelating agent appeared during storage. The health-promoting properties of stored fruit may fluctuate due to antioxidant involvement in adaptation to storage conditions and uneven ripening, which remains a challenge both at harvest and during storage. Any of the three alternatives to cold storage in CA (NA, NA+O, MA) proved beneficial in short-term storage. However, MA has proven to be a similarly effective long-term storage method to CA in terms of the physicochemical quality of A. arguta fruit. Full article

(This article belongs to the Special Issue Advances in Physicochemical Properties of Innovative Food Products During Processing)

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24 pages, 477 KB

Open AccessArticle

Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts

by Agata Wojciechowicz-Budzisz, Alan Gasiński, Witold Pietrzak, Ewa Pejcz, Marzena Styczyńska and Joanna Harasym

Molecules 2025, 30(17), 3653; https://doi.org/10.3390/molecules30173653 - 8 Sep 2025

Viewed by 535

Abstract

This study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs. Quinoa malt supplementation significantly (p < 0.05) enhanced fermentation characteristics, increasing titratable acidity from 20.0–20.4 to 21.2–23.8 mL NaOH/10 g and dynamic viscosity up to 733 ± 5.59 mPa·s compared to 474–611 mPa·s in controls. Malt enrichment expanded the volatile profile from predominantly alcohols and acids to include 25 distinct compounds spanning esters, terpenes, aldehydes, phenols, and furans, creating more complex aromatic profiles. Lactic acid production increased significantly in all malted samples, reaching 12.92 ± 0.00 g/kg in black quinoa with 10% malt. Black quinoa sourdoughs exhibited superior nutritional density with the highest protein (17.3 ± 0.1%), total dietary fiber (17.94 ± 0.14%), potassium (7896 ± 176 mg/kg), and manganese (55.65 ± 0.47 mg/kg) contents (p < 0.05). White quinoa variants demonstrated the highest acidity (pH 4.28 ± 0.01) and mineral bioavailability (magnesium: 5371 ± 70 mg/kg), while red quinoa achieved maximum viscosity (733 ± 5.59 mPa·s) and zinc content (38.08 ± 0.26 mg/kg). Volatile compound distribution varied significantly by variety, with white quinoa favoring ester and terpene formation, red quinoa promoting aldehydes and terpenes, and black quinoa accumulating phenols and furans. These findings demonstrate that strategic combination of quinoa variety selection and malt optimization can produce functionally enhanced, gluten-free sourdoughs with targeted nutritional and sensory characteristics for specialty bakery applications. Full article

(This article belongs to the Special Issue Advances in Physicochemical Properties of Innovative Food Products During Processing)

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16 pages, 2435 KB

Open AccessArticle

Nutritional, Thermal, and Energetic Characterization of Two Morphotypes of Andean Mashua (Tropaeolum tuberosum Ruiz & Pavón) Flours from Peru

by Gilmar Peña-Rojas, Vidalina Andía-Ayme, Alberto Fernández-Torres, Juan Z. Dávalos-Prado and Oscar Herrera-Calderon

Molecules 2025, 30(17), 3560; https://doi.org/10.3390/molecules30173560 - 30 Aug 2025

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Abstract

Tropaeolum tuberosum (mashua) is a native Andean tuber recognized for its high nutritional and bioactive compound content. Among the various morphotypes, the black and yellow variants show potential differences in composition and functionality. This study aimed to compare the thermo-energetic, nutritional, and physicochemical characteristics of two morphotypes (black and yellow) of Tropaeolum tuberosum flour from the Peruvian Andes. Flours were obtained from tubers harvested in Ayacucho, Peru, and analyzed using elemental analysis for carbon, hydrogen, nitrogen, and sulfur (CHNS), inductively coupled plasma optical emission spectrometry (ICP-OES), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and bomb calorimetry. The empirical formula is CH_1.74O_0.91N_0.06S_0.005 for black mashua and CH_1.78O_0.92N_0.05S_0.005 for yellow mashua. Black flour exhibited higher protein (17.6% vs. 14.8%) and fat contents (8.0% vs. 6.7%), along with nearly double the iron content. Both flours showed similar starch granule morphology and gelatinization enthalpy (~2 J/g), but the black flour had higher gelatinization temperatures. Calorimetric analysis revealed a greater net calorific value (qNCV) in black mashua flour (4157 ± 22 kcal/kg) than in yellow flour (4022 ± 19 kcal/kg). The thermogravimetric profiles indicated good thermal stability with approximately 30% residual mass. These findings suggested that black mashua flour possesses superior nutritional and energy characteristics, supporting its application in functional food formulations and energy-rich gluten-free products. Full article

(This article belongs to the Special Issue Advances in Physicochemical Properties of Innovative Food Products During Processing)

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20 pages, 1316 KB

Open AccessArticle

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 665

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 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

(This article belongs to the Special Issue Advances in Physicochemical Properties of Innovative Food Products During Processing)

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