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Processes
Special Issues
Applications of Ultrasound and Other Technologies in Food Processing
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Applications of Ultrasound and Other Technologies in Food Processing

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 30 November 2025 | Viewed by 2466

Special Issue Editors

Prof. Dr. Emmanuel De Jesús Ramírez‐Rivera

E-Mail Website
Guest Editor
Innovación Agricola Sustentanble, Tecnologico Nacional de México Campus Zongolica, Zongolica 95005, Veracruz, Mexico
Interests: food science and technology; food chemical; sensometric characterization and consumption
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jesús Rodríguez-Miranda

E-Mail Website
Guest Editor
Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja, No. 561, Col. Predio el Paraíso, Tuxtepec CP 68350, Oaxaca, Mexico
Interests: food science and technology; food extrusion; physical chemistry of food
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Gregorio Hernández-Salinas

E-Mail Website
Guest Editor
Innovación Agricola Sustentanble, Tecnologico Nacional de México Campus Zongolica, Zongolica, Veracruz 95005, Mexico
Interests: society and environmental; sustainability; agroecosystems; genetic resources
Prof. Dr. Humberto Marín-Vega

E-Mail Website
Guest Editor Assistant
Ingenieria en Sistemas Computacionales, Tecnológico Nacional de México Campus Zongolica, Zongolica, Veracruz 95005, Mexico
Interests: serious games; game-based learning; game design

Special Issue Information

Dear Colleagues,

Recognizing the profound impact of climate change and globalization on food quality and safety, this Special Issue, "Applications of Ultrasound and Other Technologies in Food Processing", focuses on presenting innovative research at the forefront of food science. It highlights emerging processes and technologies designed to improve food productivity, quality, and analysis, while also presenting findings derived from various methodologies applied to food development and characterization in agricultural, experimental, and industrial contexts.

This Special Issue invites original research and review articles addressing one or more of the following topics:

  • Development of prototypes, processes, and emerging technologies for food processing and their impact on physicochemical, functional, morphological, and consumer sensory–cognitive aspects.
  • Development or implementation of new methodologies for food evaluation in terms of characterization, quality control, and adulteration.
  • Simulation techniques, artificial intelligence, and image analysis for food characterization, quality control, and adulteration.
  • Processes for analyzing the competitiveness of food chains and the sustainability of agricultural food systems of national and international importance.

We invite you to contribute to this Special Issue by submitting a scientific article or review sharing your latest findings and advances in this field.

Prof. Dr. Emmanuel De Jesús Ramírez‐Rivera
Prof. Dr. Jesús Rodríguez-Miranda
Prof. Dr. Gregorio Hernández-Salinas
Guest Editors

Prof. Dr. Humberto Marín-Vega
Guest Editor Assistant

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. Processes is an international peer-reviewed open access monthly 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

  • food science and technology
  • physical chemistry of food
  • artificial intelligence
  • computer vision
  • machine learning
  • sensometrics and consumer studies
  • sustainability of food agroecosystems
  • competitiveness processes in food chains

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  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
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  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

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

Published Papers (2 papers)

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Research

14 pages, 1705 KiB  
Article
Ultrasonic-Assisted Enzymatic Extraction: An Innovative Technique for the Obtention of Betalains and Polyphenols from Dragon Fruit Peel
by Cristhel Guadalupe Puc-Santamaria, Rosa Us-Camas, Emanuel Hernández-Núñez, Luis Alfonso Can-Herrera, Dany Alejandro Dzib-Cauich, Adán Cabal-Prieto, Nattha Pensupa and Julio Enrique Oney-Montalvo
Processes 2025, 13(7), 2307; https://doi.org/10.3390/pr13072307 - 19 Jul 2025
Abstract
Dragon fruit peel is a by-product rich in bioactive compounds, such as polyphenols and betalains. In this study, ultrasound-assisted enzyme extraction (UAEE) was proposed to exploit this, combining the advantages of the enzymatic hydrolysis and ultrasound extraction. The effect of extraction time, temperature, [...] Read more.
Dragon fruit peel is a by-product rich in bioactive compounds, such as polyphenols and betalains. In this study, ultrasound-assisted enzyme extraction (UAEE) was proposed to exploit this, combining the advantages of the enzymatic hydrolysis and ultrasound extraction. The effect of extraction time, temperature, and enzyme quantity were evaluated using a Box–Behnken design. Total betalains and polyphenol contents were determined spectrophotometrically. The results show that the extraction of total polyphenols was significantly affected (p ≤ 0.05) by the enzyme quantity, while temperature had a significant effect (p ≤ 0.05) on the extracted betalains. The optimal conditions for the extraction of total betalains and polyphenols were a temperature of 20 °C, an extraction time of 20 min, and an enzyme/substrate ratio of 400 mg/g. Under optimized conditions, the extraction efficiency reached 565.6 ± 12.9 µg/g for total betalains and 14.9 ± 2.4 mg/g for total polyphenols. In addition, UAEE showed the best extraction yields compared to other methodologies, such as microwave, ultrasound, and enzymatic hydrolysis extraction (p ≤ 0.05). This study helps us to understand how the temperature, time, and amount of enzymes affect the extraction of total polyphenols and betalains present in the peel of the dragon fruit using the UAEE technique. Full article
(This article belongs to the Special Issue Applications of Ultrasound and Other Technologies in Food Processing)
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22 pages, 5644 KiB  
Article
Analysis of the Impact of the Drying Process and the Effects of Corn Race on the Physicochemical Characteristics, Fingerprint, and Cognitive-Sensory Characteristics of Mexican Consumers of Artisanal Tostadas
by Oliver Salas-Valdez, Emmanuel de Jesús Ramírez-Rivera, Adán Cabal-Prieto, Jesús Rodríguez-Miranda, José Manuel Juárez-Barrientos, Gregorio Hernández-Salinas, José Andrés Herrera-Corredor, Jesús Sebastián Rodríguez-Girón, Humberto Marín-Vega, Susana Isabel Castillo-Martínez, Jasiel Valdivia-Sánchez, Fernando Uribe-Cuauhtzihua and Víctor Hugo Montané-Jiménez
Processes 2025, 13(7), 2243; https://doi.org/10.3390/pr13072243 - 14 Jul 2025
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Abstract
The objective of this study was to analyze the impact of solar and hybrid dryers on the physicochemical characteristics, fingerprints, and cognitive-sensory perceptions of Mexican consumers of traditional tostadas made with corn of different races. Corn tostadas from different native races were evaluated [...] Read more.
The objective of this study was to analyze the impact of solar and hybrid dryers on the physicochemical characteristics, fingerprints, and cognitive-sensory perceptions of Mexican consumers of traditional tostadas made with corn of different races. Corn tostadas from different native races were evaluated with solar and hybrid (solar-photovoltaic solar panels) dehydration methods. Proximal chemical quantification, instrumental analysis (color, texture), fingerprint by Fourier transform infrared spectroscopy (FTIR), and sensory-cognitive profile (emotions and memories) and its relationship with the level of pleasure were carried out. The data were evaluated using analysis of variance models, Cochran Q, and an external preference map (PREFMAP). The results showed that the drying method and corn race significantly (p < 0.05) affected only moisture content, lipids, carbohydrates, and water activity. Instrumental color was influenced by the corn race effect, and the dehydration type influenced the fracturability effect. FTIR fingerprinting results revealed that hybrid samples exhibited higher intensities, particularly associated with higher lime concentrations, indicating a greater exposure of glycosidic or protein structures. Race and dehydration type effects impacted the intensity of sensory attributes, emotions, and memories. PREFMAP vector model results revealed that consumers preferred tostadas from the Solar-Chiquito, Hybrid-Pepitilla, Hybrid-Cónico, and Hybrid-Chiquito races for their higher protein content, moisture, high fracturability, crunchiness, porousness, sweetness, doughy flavor, corn flavor, and burnt flavor, while images of these tostadas evoked positive emotions (tame, adventurous, free). In contrast, the Solar-Pepitilla tostada had a lower preference because it was perceived as sour and lime-flavored, and its tostada images evoked more negative emotions and memories (worried, accident, hurt, pain, wild) and fewer positive cognitive aspects (joyful, warm, rainy weather, summer, and interested). However, the tostadas of the Solar-Cónico race were the ones that were most rejected due to their high hardness and yellow to blue tones and for evoking negative emotions (nostalgic and bored). Full article
(This article belongs to the Special Issue Applications of Ultrasound and Other Technologies in Food Processing)
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