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Feature Reviews in Food Processing Technologies: Present Innovations and Future...
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Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities

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

Deadline for manuscript submissions: closed (31 March 2025) | Viewed by 48374

Special Issue Editors

Prof. Dr. Cunshan Zhou

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: food physical processing; drying, deep eutectic solvents; biomass fractionation; lignin polyphenols; nanocellulose; deep eutectic pretreatments; protein extraction
Special Issues, Collections and Topics in MDPI journals
Dr. Wijitha Senadeera

E-Mail Website
Guest Editor
School of Mechanical and Electrical Engineering, University of Southern Queensland, Springfield, QLD 4300, Australia
Interests: food engineering; modelling in drying; machine design
Special Issues, Collections and Topics in MDPI journals
Dr. Hafida Wahia

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: food microbiology; non-thermal processing; beverage industry; ultrasound; UV light treatment
Dr. Abraham Kabutey

E-Mail Website
Guest Editor
Department of Mechanical Engineering, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, 6 Suchdol, Czech Republic
Interests: edible oil; extraction techonology; characterization and functional properties; modeling and optimization; multivariate data analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The current demand for high-quality, safe foods necessitates developing and implementing emergent processing technologies for the light pasteurization and sterilization of food. Consequently, the food industry is in pursuit of novel methods to manufacture foods that are both safe and stable. Conventional technologies, such as thermal pasteurization, cannot meet these requirements due to the heat-sensitivity of numerous valuable nutrients. Additionally, their high energy demand elevates the overall production costs. Consumers are no longer interested in alternative options, such as chemical preservatives, and clear labels with a concise list of ingredients are currently in trend. As a result, it is essential to create alternatives to thermal and chemical treatments that generate products that are either analogous or more appealing in terms of their nutritional value, shelf life, and flavor.

Innovative food processing technologies are at various stages of development, with some still in the research and development phase and others already commercialized. These technologies are of great interest to scientists, technologists, and food manufacturers for extraction, freezing, drying, microorganism activation/inactivation, and low-temperature pasteurization. Rapid detection methods, identifying contaminants in seconds to minutes, can reduce costs and production times by ensuring a continuous supply of high-quality materials and reducing personnel needs for food safety analysis. Effective food safety protocols require monitoring of the entire supply chain, from raw materials to being in the hands of the consumer, through continuous monitoring, routine inspections, and control measures at critical points to prevent foodborne illnesses. Implementing intelligent technologies, especially digital traceability systems, can enhance food safety.

Feature reviews in food processing technologies provide high-quality review papers with comprehensive analysis of present innovations and future opportunities shaping the food industry. Innovations in food preservation techniques and advanced packaging are significantly extending shelf life and reducing waste. This Special Issue invites the submission of review papers on food processing technologies. Each article should contribute to the further comprehension of a specific food science and technology area.

Scope and information for authors:

  • Detection and surveillance enabled by artificial intelligence;
  • Energy-efficient food processing methods;
  • Modern food processing methods;
  • Unit operations in food production;
  • Utilization of byproducts in food processing, such as vegetable biomass and nanocellulose, leading to food waste reduction;
  • Innovative technologies and food products;
  • Food safety measures against microbiological contamination, focusing on isolation, detection, and intervention techniques.

Prof. Dr. Cunshan Zhou
Dr. Wijitha Senadeera
Dr. Hafida Wahia
Dr. Abraham Kabutey
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. 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 safety
  • emerging and innovative detection techniques
  • advances in food engineering and manufacturing technologies
  • advanced technological applications including nanoscience and biotechnology

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

Published Papers (14 papers)

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Review

33 pages, 2611 KiB  
Review
Functionalization of Chocolate: Current Trends and Approaches to Health-Oriented Nutrition
by Dilyar Tuigunov, Galiya Smagul, Yuriy Sinyavskiy, Yerzhan Omarov and Sabyrkhan Barmak
Processes 2025, 13(5), 1431; https://doi.org/10.3390/pr13051431 - 7 May 2025
Abstract
Expanding the range of healthy food products is one of the most promising areas in the field of food science. In recent years, there has been an active development of the global trend of functional nutrition aimed at strengthening general health, as well [...] Read more.
Expanding the range of healthy food products is one of the most promising areas in the field of food science. In recent years, there has been an active development of the global trend of functional nutrition aimed at strengthening general health, as well as preventing common non-communicable diseases and metabolic disorders. Chocolate, occupying a leading position among confectionery products, continues to demonstrate a steady growth in consumption on a global scale, which is due to its unique taste and sensory and functional properties. Modern trends in the food industry are aimed at further improving the composition and properties of chocolate, which makes it a promising object for scientific research and innovative developments. This review is devoted to the systematization and study of modern research aimed at developing functional types of chocolate that meet the principles of healthy nutrition. The paper considers the potential of bioactive components, such as polyphenols, probiotics, prebiotic components, dietary fiber, polyunsaturated fatty acids, and plant extracts, for use in the functionalization of chocolate. These compounds have pronounced antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. Particular attention is paid to the role of bioactive components of cocoa and chocolate in the prevention of chronic non-communicable diseases, strengthening the cardiovascular system, improving cognitive functions, and normalizing the composition of intestinal microbiota. In addition, promising areas in the field of production technologies and innovative solutions aimed at creating functional types of chocolate with improved consumer properties are considered. The relevance of these developments is due to the growing demand for food products that combine high taste qualities and functionality, which opens up new opportunities for health-oriented nutrition. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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13 pages, 1234 KiB  
Review
Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process
by Klinger Vinícius de Almeida, Cíntia Tomaz Sant’ Ana, Samarha Pacheco Wichello, Gabriele Estofeles Louzada, Silvani Verruck and Luciano José Quintão Teixeira
Processes 2025, 13(3), 885; https://doi.org/10.3390/pr13030885 - 17 Mar 2025
Viewed by 1607
Abstract
Water kefir is a non-dairy fermented beverage that ferments water kefir grains in a sucrose solution. These grains harbor a diverse microbiota, including lactic acid bacteria, acetic acid bacteria, and yeast species. The composition of water kefir is primarily influenced by cultivation conditions [...] Read more.
Water kefir is a non-dairy fermented beverage that ferments water kefir grains in a sucrose solution. These grains harbor a diverse microbiota, including lactic acid bacteria, acetic acid bacteria, and yeast species. The composition of water kefir is primarily influenced by cultivation conditions and the microbiota profile of the grains, resulting in fermentation metabolites such as ethanol, lactic acid, mannitol, acetic acid, glycerol, and other organic acids. However, this microbial diversity can vary depending on the origin of the grains, the fermentation substrate, and environmental conditions. As it is a potentially beneficial product for health, interest in kefir consumption has increased in recent years. Specific legislation for water kefir is still scarce, and despite potentially probiotic microorganisms, water kefir is not classified as a probiotic, but it fits the definition of a potentially functional food due to its health benefits. Studies demonstrate the potential health benefits of water kefir in terms of anti-inflammatory, antimicrobial, antioxidant, antidiabetic, and intestinal health effects. However, industrial-scale production and starter cultures have not yet been developed. This study aims to comprehensively review water kefir, exploring its potential health benefits, fermentation process, microbial diversity, and regulatory aspects. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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13 pages, 1205 KiB  
Review
Artificial Intelligence and Experimental Design: The Flywheel of Innovating Food Processing Engineering
by Strahinja Kovačević, Milica Karadžić Banjac and Sanja Podunavac-Kuzmanović
Processes 2025, 13(3), 846; https://doi.org/10.3390/pr13030846 - 13 Mar 2025
Viewed by 585
Abstract
Over the past decade, the development and improvement of artificial intelligence (AI) methods have contributed to its intensive application in many scientific disciplines. Thanks to its numerous advantages, AI has enabled the resolution of many problems in food process engineering and provided the [...] Read more.
Over the past decade, the development and improvement of artificial intelligence (AI) methods have contributed to its intensive application in many scientific disciplines. Thanks to its numerous advantages, AI has enabled the resolution of many problems in food process engineering and provided the opportunity to address various challenges faced by modern food production. In addition to AI methods, including artificial neural networks (ANNs), numerous chemometric methods (multivariate analysis, calibration and validation, experimental design, predictive modeling, signal processing, etc.) are also of great importance for this field. In some specific fields of food processing engineering, AI can be considered to be the flywheel of innovation, considering its contribution to the process optimization, product development and product design. The innovation, optimization and efficiency in food processing can be achieved through the synergy of artificial intelligence and experimental design. The present review focuses on contemporary and cutting-edge AI and experimental design approaches in food processing engineering and points out their main advantages and disadvantages. Recent applications and achievements in these fields are described and systematically discussed. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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49 pages, 3382 KiB  
Review
Recent Advances in the Fabrication of Intelligent Packaging for Food Preservation: A Review
by Tshamisane Mkhari, Jerry O. Adeyemi and Olaniyi A. Fawole
Processes 2025, 13(2), 539; https://doi.org/10.3390/pr13020539 - 14 Feb 2025
Cited by 2 | Viewed by 3062
Abstract
The advancement of intelligent packaging technologies has emerged as a pivotal innovation in the food industry, significantly enhancing food safety and preservation. This review explores the latest developments in the fabrication of intelligent packaging, with a focus on applications in food preservation. Intelligent [...] Read more.
The advancement of intelligent packaging technologies has emerged as a pivotal innovation in the food industry, significantly enhancing food safety and preservation. This review explores the latest developments in the fabrication of intelligent packaging, with a focus on applications in food preservation. Intelligent packaging systems, which include sensors, indicators, and RFID technologies, offer the real-time monitoring of food quality and safety by detecting changes in environmental conditions and microbial activity. Innovations in nanotechnology, bio-based materials, and smart polymers have led to the development of eco-friendly and highly responsive packaging solutions. This review underscores the role of active and intelligent packaging components—such as oxygen scavengers, freshness indicators, and antimicrobial agents in extending shelf life and ensuring product integrity. Moreover, it highlights the transformative potential of intelligent packaging in food preservation through the examination of recent case studies. Finally, this review provides a comprehensive overview of current trends, challenges, and potential future directions in this rapidly evolving field. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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21 pages, 1977 KiB  
Review
Advancements in Research on Alternative Protein Sources and Their Application in Food Products: A Systematic Review
by Leona Puljić, Marija Banožić, Nikolina Kajić, Višnja Vasilj, Kristina Habschied and Krešimir Mastanjević
Processes 2025, 13(1), 108; https://doi.org/10.3390/pr13010108 - 3 Jan 2025
Cited by 1 | Viewed by 3077
Abstract
To ensure food security amid dwindling natural resources, alternative proteins (APs) have been suggested as a sustainable solution. Yet, the adoption and consumption of APs remain limited. This review aims to delve into the latest progress (following PRISMA guidelines) concerning the utilization of [...] Read more.
To ensure food security amid dwindling natural resources, alternative proteins (APs) have been suggested as a sustainable solution. Yet, the adoption and consumption of APs remain limited. This review aims to delve into the latest progress (following PRISMA guidelines) concerning the utilization of proteins from alternative sources, particularly focusing on their effective incorporation into food products. Our findings reveal that insect proteins can improve amino acid profiles in bakery products. However, consumer acceptance remains low due to cultural biases, with optimal sensory results being achieved at lower substitution levels (5–10%). Mushroom proteins, when incorporated into meat analogs and bakery items, enhance nutritional value and offer favorable sensory properties, making them viable replacements in meat products. Plant-based proteins, such as pea and soy proteins, increase fiber and antioxidants and improve texture in meat alternatives, although formulation adjustments are necessary to meet consumer expectations for taste and overall experience. Microalgae offer unique benefits for bakery, confectionery, and dairy products by boosting protein, fatty acids, and probiotic growth while maintaining sensory acceptability. In conclusion, this study highlights that the effective incorporation of APs into food products can help in the development of healthier, more sustainable diets. That said, the success of AP acceptance will depend on continued innovations in formulation and consumer education. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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34 pages, 2864 KiB  
Review
Natural Compounds from Food By-Products in Preservation Processes: An Overview
by Lucia Maddaloni, Laura Gobbi, Giuliana Vinci and Sabrina Antonia Prencipe
Processes 2025, 13(1), 93; https://doi.org/10.3390/pr13010093 - 2 Jan 2025
Viewed by 2069
Abstract
Food spoilage is a natural process that influences the quality and safety of food products, negatively affecting their nutritional and organoleptic composition. In these regards, traditional industrial food preservation processes often rely on the use of traditional preservation techniques to extend food shelf [...] Read more.
Food spoilage is a natural process that influences the quality and safety of food products, negatively affecting their nutritional and organoleptic composition. In these regards, traditional industrial food preservation processes often rely on the use of traditional preservation techniques to extend food shelf life, while ensuring microbiological and chemical stability without compromising the product’s sensory characteristics. However, in recent years, consumers have become increasingly wary of chemical food additives; they often associate their use with potential health risks and negative impact on product appeal. In addition, this is compounded by an increasingly compellent European regulatory framework, as well as efforts in the search of natural and sustainable alternatives for food preservation. In this context, this review explores the potential of natural additives, such as polyphenols, flavonoids, and antioxidants, derived from agro-industrial waste, including fruit peels, vegetable by-products, and seeds. These compounds exhibit strong antioxidant and antimicrobial properties, which not only extend the shelf life of food products but also enhance their safety and quality. Considering vegetable wastes (i.e., pomegranate peels, olive leaves, olive mill wastewater, and grape pomace) as the main by-products from which natural additives can be extracted, this study provides an overview of their efficacy in preventing lipid oxidation and reducing microbial growth, while maintaining sensory properties. This could represent an opportunity both for maintaining food quality and prolonging food shelf life by valorizing by-products to be otherwise disposed of, and also contribute to mitigating the environmental impact associated with the food industry and to optimize food preservation processes. In addition, it highlights the possibility of employing sustainable alternatives to synthetic additives, capable of extending the shelf life of food products while ensuring their safety for human consumption. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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27 pages, 3275 KiB  
Review
Advancing Industrial Food Byproduct Management: Strategies, Technologies, and Progress in Waste Reduction
by David Agus Setiawan Wibisono, Chiou-Yeong Saw, Tsung-Yen Wu and Chi-Fai Chau
Processes 2025, 13(1), 84; https://doi.org/10.3390/pr13010084 - 2 Jan 2025
Viewed by 2892
Abstract
The growing global concern over sustainability has driven the food industry to shift its focus from merely disposing of food waste to transforming it into resources. This transformation is a result of technological advancements over time that have enabled industries to repurpose what [...] Read more.
The growing global concern over sustainability has driven the food industry to shift its focus from merely disposing of food waste to transforming it into resources. This transformation is a result of technological advancements over time that have enabled industries to repurpose what was once considered waste. This review emphasizes a systematic exploration of the interconnections between strategies, technologies, and types of food byproducts that contribute to the overarching goal of reducing waste. It discusses both the advantages and limitations of current technologies, offering insights into their implications for food safety, economic feasibility, and environmental sustainability. Key categories of food byproducts are also examined to assist the development of targeted and more effective byproduct management strategies. Eventually, the journey towards zero waste needs to be interpreted as an effort to minimize food waste that involves all components of the supply chain. Setting targets solely on achieving the “zero waste to landfill” standard indicates the industry’s continued reliance on environmentally taxing practices like landfilling and incineration, highlighting the limited viable and eco-friendly alternatives. Collaboration among the manufacturing industry, government, public, and scientists to facilitate the implementation and further development of food waste management is considered a potential strategy to achieve sustainable food processing. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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33 pages, 14317 KiB  
Review
Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants
by Adrian Cristian Orădan, Alexandra Cristina Tocai (Moțoc), Cristina Adriana Rosan and Simona Ioana Vicas
Processes 2024, 12(12), 2756; https://doi.org/10.3390/pr12122756 - 4 Dec 2024
Viewed by 1857
Abstract
Nowadays, natural antioxidants, especially those found in fruits, are preferred over synthetic ones when used in a variety of meat products. Natural alternatives are preferred by consumers because synthetic additives in meat products have been connected to allergic reactions and other health-related problems. [...] Read more.
Nowadays, natural antioxidants, especially those found in fruits, are preferred over synthetic ones when used in a variety of meat products. Natural alternatives are preferred by consumers because synthetic additives in meat products have been connected to allergic reactions and other health-related problems. Fruits are abundant in phenolic compounds, providing them with particularly powerful antioxidants. Lipid oxidation is inhibited, allowing meat products to have an extended shelf life when enriched with fruit-derived components. The present study explores the potential of bioactive compounds derived from fruits, specifically phenolics, to improve the quality of meat products by virtue of their antimicrobial, antioxidant, and color-stabilizing qualities. In this review, the effects of 18 fruits on oxidative stability, antimicrobial activity, and color enhancement in meat products were investigated. The first section of this paper focuses on a presentation of the phytochemical composition and overall biological characteristics of the fruits. The thiobarbituric acid test, the peroxide value, and oxidative protein changes were used to assess oxidative stability. By scavenging free radicals or chelating metals, the phenolic compounds not only prevent lipid peroxidation but also protect myoglobin from oxidation, thereby improving the color of meat substitutes. Phenolic compounds provide antimicrobial actions by compromising bacterial cell walls, disrupting membrane integrity, or inhibiting essential enzymes necessary for microbial growth. Fruit extracts have shown effectiveness against foodborne pathogens and spoiling bacteria. Adding fruits to meat products is a promising way to improve their nutritional profile, sustainability, and quality. In order to guarantee consumer safety, future studies must concentrate on thorough toxicological analyses of fruit extracts meant to be used in food. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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18 pages, 995 KiB  
Review
Polysaccharide-Based Fat Replacers in the Functional Food Products
by Ivana Nikolić, Dragana Šoronja-Simović, Jana Zahorec, Ljubica Dokić, Ivana Lončarević, Milica Stožinić and Jovana Petrović
Processes 2024, 12(12), 2701; https://doi.org/10.3390/pr12122701 - 29 Nov 2024
Cited by 1 | Viewed by 1710
Abstract
The functional properties of food products, in addition to enrichment with functional components, can also be achieved by reducing the content of certain components such as sugars and fats, that is, by reducing the energy content of the product. Thus, the development of [...] Read more.
The functional properties of food products, in addition to enrichment with functional components, can also be achieved by reducing the content of certain components such as sugars and fats, that is, by reducing the energy content of the product. Thus, the development of functional food products is aimed at various low-energy products, especially products with a reduced fat content, which normally represent the most concentrated source of energy. Fat replacers should simulate the functional properties of the fat. Polysaccharide-based fat replacers include a variety of native starches, modified starches, maltodextrins, cellulose and cellulose derivatives, polydextrose, inulin, pectin, other dietary fibers, and hydrocolloids. Technological properties required for the application of carbohydrate-based fat replacers are water-holding capacity, a certain level of viscosity, required form and particle size, three-dimensional networking and gel-forming ability, sensory abilities such as spreadability, softness, greasiness feeling in the mouth, and other fat-like properties. These fat replacers are usually applied in combinations with the aim of achieving all desired properties normally provided by fats in foods. In the contemporary literature, there are many examples of their application in different food products, including baked goods, meats, dairy products, and emulsion food systems, successfully reducing the fat content with or without minor alterations in the rheology or sensory features of food products. In summary, polysaccharides-based fat replacers offer an effective method for fat reduction in different food products along with enhancing the health benefits of reduced-fat foods. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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24 pages, 1392 KiB  
Review
Exploring the Extraction and Application of Anthocyanins in Food Systems
by Confidence Tsholofelo Nthimole, Tafadzwa Kaseke and Olaniyi Amos Fawole
Processes 2024, 12(11), 2444; https://doi.org/10.3390/pr12112444 - 5 Nov 2024
Cited by 2 | Viewed by 3099
Abstract
The continued use of synthetic additives in food production and preservation has raised concerns among consumers, given their potential negative health effects. Researchers and food industry experts have been exploring plants with potent functional compounds as an alternative source of natural compounds such [...] Read more.
The continued use of synthetic additives in food production and preservation has raised concerns among consumers, given their potential negative health effects. Researchers and food industry experts have been exploring plants with potent functional compounds as an alternative source of natural compounds such as anthocyanins, which can be utilized to produce safe food additives. Given their various biological activities, great potential exists for anthocyanins to be used as additives to preserve food or produce functional foods with health benefits. However, to fully realize the economic and health benefits of anthocyanins, a deep understanding of the different plant sources of anthocyanins, as well as their composition, extraction techniques, and function in various products, is warranted. Therefore, this paper critically reviews the different plant sources of anthocyanins and their application in the food and nutraceutical industries, highlighting emerging extraction techniques, health benefits, and challenges in the use of anthocyanins in the food industry. This review also offers insights that could be used in future research and help establish novel and sustainable methods for manufacturing anthocyanin-based value-added products and ingredients. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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14 pages, 869 KiB  
Review
A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry
by Milica Stožinić, Ivana Lončarević, Biljana Pajin, Danica Zarić, Ivana Nikolić, Branislav Šojić and Jovana Petrović
Processes 2024, 12(10), 2208; https://doi.org/10.3390/pr12102208 - 10 Oct 2024
Viewed by 1842
Abstract
In the last decade, with the rise in customer awareness about the quality of the food they consume and its health benefits, new methods for producing food fat replacers have been developed. Since then, significant progress has been made in enhancing these techniques. [...] Read more.
In the last decade, with the rise in customer awareness about the quality of the food they consume and its health benefits, new methods for producing food fat replacers have been developed. Since then, significant progress has been made in enhancing these techniques. Methods such as emulsion template, foam template, and solvent exchange are frequently employed for creating fat replacers known as oleo- or emulsion gels, commonly used in food products. As the interest in developing fat replacers continues to grow, it has become essential to explore and pursue new materials suitable for producing protein-based fat replacers. Given the increasing food consumption, food waste is on the rise. The goal is to maximize food utilization and create high-protein, nutritionally rich foods with minimal waste. This involves using new materials, such as alternative proteins or food by-products, and finding effective methods for their utilization. This review aims to provide insights into the variety of materials and methods employed to prepare protein-based fat replacers as documented in the available literature. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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25 pages, 2570 KiB  
Review
Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review
by Cielo Estefanía Figueroa-Enríquez, Francisco Rodríguez-Félix, Saúl Ruiz-Cruz, Daniela Denisse Castro-Enriquez, Humberto Gonzalez-Rios, José Ángel Perez-Alvarez, José Agustín Tapia-Hernández, Tomás Jesús Madera-Santana, Eneida Azaret Montaño-Grijalva and Itzel Yanira López-Peña
Processes 2024, 12(10), 2115; https://doi.org/10.3390/pr12102115 - 28 Sep 2024
Cited by 5 | Viewed by 2687
Abstract
Meat is known for its high perishability and short shelf life if not properly packaged or stored. Packaging materials play a crucial role in preserving food quality, and there is a growing demand from consumers, industry professionals, and researchers for natural packaging materials [...] Read more.
Meat is known for its high perishability and short shelf life if not properly packaged or stored. Packaging materials play a crucial role in preserving food quality, and there is a growing demand from consumers, industry professionals, and researchers for natural packaging materials that incorporate health-beneficial extracts. Additionally, there is an increasing emphasis on avoiding non-biodegradable plastics in order to reduce environmental pollution. Currently used polymers in food packaging typically feature properties such as oxygen barriers, moisture resistance, and oxidation inhibition, helping to prevent undesirable aromas, flavors, and colors in food. Packaging not only serves as a container for transportation but also prevents physical damage, maintains quality, and ensures food safety. In the pursuit of more sustainable solutions, various compounds are being explored for food packaging, including those derived from proteins, lipids, waxes, and polysaccharides. These materials can be combined with bioactive compounds, such as natural plant extracts, which provide antioxidant, antimicrobial, anti-inflammatory, and anticancer benefits. Different techniques, such as electrohydrodynamic processes and casting methods, are employed in the preparation of these packaging materials. This review highlights the applications and properties of polymers used in meat packaging and promotes the use of biodegradable materials as a viable solution to reduce environmental pollution. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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26 pages, 2242 KiB  
Review
Innovations in Food Packaging: From Bio-Based Materials to Smart Packaging Systems
by Alan Portal D’Almeida and Tiago Lima de Albuquerque
Processes 2024, 12(10), 2085; https://doi.org/10.3390/pr12102085 - 26 Sep 2024
Cited by 10 | Viewed by 19511
Abstract
This review highlights recent innovations in food packaging, emphasizing the shift from conventional petroleum-based materials to bio-based alternatives and smart packaging systems. Bio-based materials, such as starch, cellulose, and polyhydroxyalkanoates (PHA), offer sustainable solutions due to their biodegradability and reduced environmental impact. These [...] Read more.
This review highlights recent innovations in food packaging, emphasizing the shift from conventional petroleum-based materials to bio-based alternatives and smart packaging systems. Bio-based materials, such as starch, cellulose, and polyhydroxyalkanoates (PHA), offer sustainable solutions due to their biodegradability and reduced environmental impact. These materials are positioned as eco-friendly alternatives to traditional plastics but face challenges related to production costs and scalability. Additionally, advancements in smart packaging technologies, including sensor and indicator systems, provide real-time food quality monitoring, enhancing food safety and reducing waste. Active packaging technologies, incorporating natural antioxidants and moisture control, extend product shelf life and improve food preservation. Furthermore, these biopolymers typically present a lower CO2 footprint, energy costs, and water consumption during production, compared to traditionally used synthetic plastics. The review identifies challenges, such as regulatory barriers and technological limitations, but also outlines significant opportunities for future research and innovation in the food packaging sector, aiming for more efficient, safer, and environmentally sustainable packaging solutions. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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32 pages, 2858 KiB  
Review
The Application of Organic and Inorganic Nanoparticles Incorporated in Edible Coatings and Their Effect on the Physicochemical and Microbiological Properties of Seafood
by Karla Hazel Ozuna-Valencia, María Jesús Moreno-Vásquez, Abril Zoraida Graciano-Verdugo, Francisco Rodríguez-Félix, Miguel Ángel Robles-García, Carlos Gregorio Barreras-Urbina, Idania Emedith Quintero-Reyes, Yaeel Isbeth Cornejo-Ramírez and José Agustín Tapia-Hernández
Processes 2024, 12(9), 1889; https://doi.org/10.3390/pr12091889 - 3 Sep 2024
Cited by 3 | Viewed by 2795
Abstract
Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which [...] Read more.
Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. This multifaceted approach not only addresses food waste and safety concerns but also supports the fishing industry by enhancing product quality. Overall, this research underscores the potential of nanoparticle coatings as a viable strategy for seafood preservation, paving the way for future innovations in sustainable food packaging solutions. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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