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Processes
Special Issues
Food Processing and Ingredient Analysis
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Food Processing and Ingredient Analysis

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

Deadline for manuscript submissions: 31 October 2025 | Viewed by 1252

Special Issue Editors

Dr. Suphat Phongthai

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Guest Editor
School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Interests: food science and technology; food proteins; alternative proteins; food processing; meat analogue; bioactive peptides
Dr. Saroat Rawdkuen

E-Mail Website
Guest Editor
School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
Interests: biochemistry of food proteins and enzymes; technology of meat; poultry and fish products; agricultural by-product utilization; food packaging and biomaterials
Special Issues, Collections and Topics in MDPI journals
Dr. Lovedeep Kaur

E-Mail Website
Guest Editor
School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
Interests: muscle chemistry and processing; food microstructure–digestion relationship; in vitro digestion of foods; alternate proteins; plant proteins; kiwifruit and protein digestion; food matrix; natural food preservatives
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recent investments and the launch of innovative products by prominent manufacturers have driven substantial global demand for modernized food items. Nonetheless, significant obstacles continue to limit business expansion and consumer affordability. To address these challenges, researchers are investigating alternate food sources and creating new functional components using advanced methodologies, including biotransformation, enzymatic processes, innovative processing techniques, and precise fermentation, suggesting their potential to enhance personalized health benefits, such as boosting immune function, reducing inflammation, mitigating cancer risk, and supporting gut health. The growing body of research reinforces the importance of food sustainability and security, highlighting their crucial role in addressing future global health and environmental challenges.

This Special Issue, titled “Food Processing and Ingredient Analysis”, invites high-quality submissions that emphasize new procedures and the development of functional ingredients, together with the analysis of their characteristics and bioactivities.

Topics include, but are not limited to, the following:

  • Innovative processes for functional ingredients and alternative foods.
  • Functional ingredients analysis and bioactivity determination.
  • Application of functional ingredients in food and related products.

We look forward to your submissions.

Dr. Suphat Phongthai
Dr. Saroat Rawdkuen
Dr. Lovedeep Kaur
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

  • novel food processing
  • innovative processes
  • functional ingredients and foods
  • ingredient analysis and stability
  • bioactive compounds

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Published Papers (2 papers)

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Research

20 pages, 1203 KB  
Article
Production and Evaluation of Green Soybean (Glycine max L.) Powder Fortified with Encapsulated Crude Procyanidin Extract Powder
by Saritanot Kosonphong, Noppol Leksawasdi, Sarana Rose Sommano, Charin Techapun, Pornchai Rachtanapun, Nutsuda Sumonsiri and Julaluk Khemacheewakul
Processes 2025, 13(9), 2955; https://doi.org/10.3390/pr13092955 - 17 Sep 2025
Viewed by 270
Abstract
Green soybean (Glycine max L.), commonly known as edamame, is recognized for its rich phytochemical content and nutritional and functional benefits. However, its limited shelf life and susceptibility to quality degradation restrict its commercial potential in fresh form. To address this, green [...] Read more.
Green soybean (Glycine max L.), commonly known as edamame, is recognized for its rich phytochemical content and nutritional and functional benefits. However, its limited shelf life and susceptibility to quality degradation restrict its commercial potential in fresh form. To address this, green soybean seeds can be processed into extract and powder forms, which offer greater stability and added value. The preparation of crude procyanidin extract was examined in this study along with the effects of three distinct extraction techniques: enzyme incubation, ultrasonic-assisted extraction (UAE), and enzymatic hydrolysis followed by ultrasonic-assisted extraction (EUAE). Additionally, the effects of two drying methods (drum-drying and spray-drying) on the retention of bioactive compounds and antioxidant activity were assessed. Optimal conditions for each drying method were selected to enhance antioxidant properties by fortifying instant green soybean powder (GSP) with encapsulated crude procyanidin extract (ECPE). The chemical, physical, and sensory properties of ECPE-fortified GSP were analyzed. Results indicated that the EUAE method was the most effective for procyanidin extraction. Encapsulation allowed for procyanidin retention of over 83% after storage at 25 and 35 °C for 12 weeks. The optimal conditions were determined to be drum-drying at 3 rpm and spray-drying at an inlet temperature of 200 °C for the drying techniques. Fortification of GSP with 3–5% ECPE powder positively correlated with increased phytochemical content and antioxidant activity. Both drum- and spray-dried GSP maintained color integrity comparable to the control. Drum-dried GSP preserved greater concentrations of bioactive compounds and exhibited superior antioxidant activity compared to spray-dried GSP. All powdered products had acceptable water activity (≤0.60) and moisture content (≤12%), suggesting suitability for long-term storage. Although spray-dried powders exhibited greater hygroscopicity, they demonstrated lower emulsion stability and solubility compared to drum-dried powders. Drum-dried GSP retained higher levels of carbohydrate, fat, fiber, and ash compared with spray-dried powder, while protein content was similarly preserved by both methods. In conclusion, ECPE powder serves as a promising functional ingredient in instant green soybean powder. Both drum-dried and spray-dried GSP products exhibit potential for application in a variety of functional food products. Full article
(This article belongs to the Special Issue Food Processing and Ingredient Analysis)
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11 pages, 221 KB  
Article
The Influence of Malt Properties on Efficiency and Quality in a Large-Scale Beer Wort Production Process
by Krzysztof Kucharczyk, Miriam Solgajová, Jarosław Żyrek, Tomáš Krajčovič and Štefan Dráb
Processes 2025, 13(9), 2805; https://doi.org/10.3390/pr13092805 - 2 Sep 2025
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Abstract
The aim of this study, as part of a collaboration between a malt house, a brewery, and a university, was to optimize the beer production process while simultaneously maintaining or even improving the quality of the beer and creating conditions for the optimization [...] Read more.
The aim of this study, as part of a collaboration between a malt house, a brewery, and a university, was to optimize the beer production process while simultaneously maintaining or even improving the quality of the beer and creating conditions for the optimization of the malting of barley grain. The Hurbanovo malt house provided 100 t of a specially prepared batch of malt for use in industrial-scale beer production at the Żywiec brewery (which produces 4.7 million hl annually). The malt, produced from barley variety Overture, was characterized by a higher extract and protein content and increased enzymatic activity. The test malt also demonstrated favorable properties such as higher friability, lower viscosity, and a two-fold shorter saccharification time. Four HGB worts were produced during production tests. Each brew used 21.5 tons of malt, yielding an average 1020 hl of wort, with an extract content of 15.5°Blg. The malt was milled in a two-roll wet mill with a capacity of 40 t per hour. Mash filtration took place in lauter tuns with a diameter of 12.4 m each. The produced worts were transferred into a fermentation tank with a capacity of 5500 hl, and then fermentation, maturation, and lagering processes were carried out. The tested batch of malt was examined in detail and compared with a standard malt blend from three different suppliers. The tests showed an increase in extract efficiency in the process, with a simultaneous reduction in extract losses (1.2%pt.). The filterability of the mash improved compared to the standard blend, and an improvement in wort quality was observed as a result of lower turbidity (by approximately 34%). The data obtained indicate an improvement in the process with the use of the specially prepared batch of malt. Full article
(This article belongs to the Special Issue Food Processing and Ingredient Analysis)
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