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Molecules
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Innovative Technologies for Food Processing and Preservation
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Innovative Technologies for Food Processing and Preservation

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

Deadline for manuscript submissions: 1 June 2026 | Viewed by 1531

Special Issue Editors

Dr. Joana Madureira

E-Mail Website
Guest Editor
Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, 2695-066 Loures, Portugal
Interests: bioactive compounds; agro-industrial waste valorization; natural products; food preservation; radiation technologies
Special Issues, Collections and Topics in MDPI journals
Dr. Sandra Cabo Verde

E-Mail Website
Guest Editor
Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, 2695-066 Loures, Portugal
Interests: aromatic plants; antimicrobial properties; bioactivity; food safety and quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, growing global population and demand for healthier diets have accelerated the development of alternative food processing methods. This Special Issue invites original research, short communications, and reviews highlighting advances in innovative processing and preservation technologies—including ionizing radiation, high pressure, cold plasma, freeze-drying, enzyme-based, and hurdle technologies—that improve the safety, efficiency, and sustainability of foods. We particularly welcome chemically oriented studies on the following:

  • Component Modification and Functionality: studies on how technologies alter the structure and functionality of macromolecules (e.g., protein denaturation/aggregation, starch gelatinization, lipid oxidation).
  • Analytical Methodologies: the application of advanced analytical techniques (e.g., chromatography, spectroscopy, mass spectrometry) to characterize chemical changes, nutrient degradation, or the formation of novel compounds.
  • Bioavailability and Bioactivity: research on the impact of processing on the release, stability, and biological activity of nutrients and bioactive compounds.

Comprehensive studies encompassing the microbial safety and organoleptic and phytochemical characterization of processed foods are welcome. Submissions should ideally link the observed macro-level outcomes (safety, quality) to the underlying chemical principles and changes.

This Special Issue will provide a platform to highlight the pivotal role of chemistry in driving innovation in food science, fostering the development of safer, higher-quality, and more sustainable food products.

Dr. Joana Madureira
Dr. Sandra Cabo Verde
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 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 food processing technologies
  • food preservation
  • food safety and quality
  • food sustainability
  • shelf-life extension
  • microbial inactivation
  • bioactive compounds

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

19 pages, 3441 KB  
Article
The Influence of the Adsorbents Used on Changes in the Quality Parameters of Pumpkin Seed Oil as a Result of a Single-Stage Refining Process
by Kamil Czwartkowski, Edyta Nizio, Damian Marcinkowski, Dominik Kmiecik, Anna Grygier, Aleksander Siger and Wojciech Golimowski
Molecules 2026, 31(7), 1155; https://doi.org/10.3390/molecules31071155 - 31 Mar 2026
Viewed by 375
Abstract
This study aimed to evaluate the impact of low- and high-temperature bleaching processes on the quality parameters of pumpkin seed oil. The research focused on optimizing the process to improve the oil’s physicochemical properties while reducing losses of valuable bioactive components. The bleaching [...] Read more.
This study aimed to evaluate the impact of low- and high-temperature bleaching processes on the quality parameters of pumpkin seed oil. The research focused on optimizing the process to improve the oil’s physicochemical properties while reducing losses of valuable bioactive components. The bleaching process was carried out using 12 adsorbents in four technological variants, differing in temperature and adsorbent amount (30 °C/2% w/w, 30 °C/5%, 90 °C/2%, and 90 °C/5%). The scope of the analyses included, among others, the determination of acid (AV), peroxide (POV), and anisidine values (AnV), as well as the characterization of the fatty acid profile and the content of phytosterols and tocopherols. The data obtained were subjected to principal component analysis (PCA) to correlate the type of adsorbent with the process effects. It was shown that bleaching partially improves the oil’s quality parameters, though it is associated with a reduction in tocopherol and carotenoid content. Aluminum oxides are very poor adsorbents of vegetable oil components. Finely divided activated carbons exhibit the broadest spectrum of adsorbed components. Furthermore, bleaching earths have different effects on oil components depending on their composition and process temperature. Full article
(This article belongs to the Special Issue Innovative Technologies for Food Processing and Preservation)
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33 pages, 6099 KB  
Article
Insight into the Molecular and Structural Changes in Red Pepper Induced by Direct and Indirect Ultrasonic Treatments
by Katarzyna Rybak, Aleksandra Skarżyńska, Szymon Ossowski, Magdalena Dadan, Katarzyna Pobiega and Małgorzata Nowacka
Molecules 2025, 30(24), 4668; https://doi.org/10.3390/molecules30244668 - 5 Dec 2025
Cited by 1 | Viewed by 860
Abstract
This study provides a comprehensive assessment of the effect of direct (probe) and indirect (bath) ultrasound treatments on the physicochemical and structural properties of red bell pepper (Capsicum annuum L.) tissue. Ultrasound was applied under controlled conditions to induce structural modification without [...] Read more.
This study provides a comprehensive assessment of the effect of direct (probe) and indirect (bath) ultrasound treatments on the physicochemical and structural properties of red bell pepper (Capsicum annuum L.) tissue. Ultrasound was applied under controlled conditions to induce structural modification without excessive thermal or mechanical damage. The treated samples were evaluated using chemical (polyphenols, flavonoids, carotenoids, vitamin C, sugars), microbiological (total viable count (TVC) and total yeast and mold count (TYM)), spectroscopic (FTIR, NMR), thermal (TGA), and microscopic (SEM, micro-CT) analyses. Both ultrasound modes affected the tissue, but their effects differed in intensity and character. Direct ultrasound caused stronger cavitation and mechanical stress, resulting in greater cell wall disruption, higher permeability, and enhanced release of bioactive compounds such as polyphenols, vitamin C and antioxidants from the tissue matrix to the surroundings. Indirect ultrasound acted more gently, preserving cellular integrity and sugar profile while moderately increasing antioxidant activity. Cluster and correlation analyses confirmed that ultrasound mode was the main factor differentiating the samples. Short-term direct sonication enhanced the release of antioxidant compounds, whereas prolonged exposure led to their degradation, resulting in an overall decline in antioxidant capacity, and indirect ultrasound better preserved texture and sugar composition. This demonstrates that ultrasound mode and duration can be tailored to balance tissue integrity and enhance bioactive compounds in plant-based materials. Full article
(This article belongs to the Special Issue Innovative Technologies for Food Processing and Preservation)
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