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Processes
Special Issues
Green and Sustainable Food Technologies: Innovations in Processing and Preservation
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Green and Sustainable Food Technologies: Innovations in Processing and Preservation

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

Deadline for manuscript submissions: closed (10 June 2026) | Viewed by 2107

Editors

Dr. Newton Carlos Santos

E-Mail Website
Guest Editor
Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
Interests: non-conventional technologies; advanced thermal and non-thermal methods; green technologies in food processing; waste reduction and valorization
Special Issues, Collections and Topics in MDPI journals
Dr. Thaisa Abrantes Souza Gusmão

E-Mail Website
Guest Editor
Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
Interests: non-conventional technologies; advanced thermal and non-thermal methods; green technologies in food processing; waste reduction and valorization
Dr. Rennan Pereira de Gusmão

E-Mail Website
Guest Editor
Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
Interests: non-conventional technologies; advanced thermal and non-thermal methods; green technologies in food processing; waste reduction and valorization

Special Issue Information

Dear Colleagues,

The transition towards sustainable food systems requires the development and adoption of innovative technologies that not only ensure food quality and safety but also minimize environmental impact and resource consumption. This Special Issue, titled ‘Green and Sustainable Food Technologies: Innovations in Processing and Preservation’, aims to provide a comprehensive platform for disseminating cutting-edge research and advances that address these global challenges.

We welcome contributions focused on emerging and eco-friendly approaches to food processing and preservation, including non-thermal and energy-efficient methods, biobased and biodegradable packaging, process intensification, the valorization of food by-products, and strategies that extend shelf life while preserving nutritional, functional, and sensory attributes. Studies that integrate life cycle assessment, circular economy concepts, and sustainable supply chain practices are also encouraged.

The topics include, but are not limited to, the following:

  • Non-thermal and energy-efficient processing technologies;
  • Green preservation strategies to improve food safety and quality;
  • Valorization and upcycling of food by-products and residues;
  • Biobased, biodegradable, and active packaging solutions;
  • Process intensification for sustainable food manufacturing;
  • Application of life cycle assessment (LCA) in food processes;
  • Innovations in reducing food loss and waste;
  • Integration of circular economy and sustainable supply chain practices.

By gathering original research articles, reviews, and case studies from academia and industry, this Special Issue seeks to highlight how scientific innovation can foster greener technologies, contribute to the reduction in food losses and waste, and accelerate the development of more resilient and sustainable food systems.

Thank you, and I hope you consider participating in this Special Issue.

Dr. Newton Carlos Santos
Dr. Thaisa Abrantes Souza Gusmão
Dr. Rennan Pereira de Gusmão
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-anonymized 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 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 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

  • sustainable food processing
  • green technologies
  • eco-friendly preservation
  • process intensification
  • energy-efficient operations
  • food quality and safety
  • valorization of food by-products
  • novel preservation techniques
  • resource-efficient technologies
  • agro-food sustainability

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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.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • 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 (3 papers)

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Research

19 pages, 6298 KB  
Article
Influence of Carrot Cryopowder on the Physicochemical Properties and Nutritional Value of a Structured Curd Product
by Nazym Alzhaxina, Askhat Dalabayev, Magzhan Mantay and Inkar Aubakirova
Processes 2026, 14(12), 1924; https://doi.org/10.3390/pr14121924 - 12 Jun 2026
Viewed by 250
Abstract
This study investigated the influence of carrot cryopowder, obtained by cryogenic grinding, on the rheological, physicochemical, and structural characteristics of a structured curd product. The experiment was conducted using a three-factor Box–Behnken design, varying the mass fraction of curd (70–90%), carrot cryopowder content [...] Read more.
This study investigated the influence of carrot cryopowder, obtained by cryogenic grinding, on the rheological, physicochemical, and structural characteristics of a structured curd product. The experiment was conducted using a three-factor Box–Behnken design, varying the mass fraction of curd (70–90%), carrot cryopowder content (2–6%), and fat content in cream (7–33%). Viscosity values ranged from 914 to 2810 mPa·s, with the highest value of (2810 mPa·s) recorded in experimental sample No. 5. The best overall characteristics were observed in this sample, which showed a β-carotene content of 2.76 ± 0.03 µg/g, while the concentrations of vitamins B1, B2, B3, B5, B6, and folic acid were 20–31% higher compared to the control sample. The regression model (R2 = 0.9164) identified the optimal formulation: 89.6% curd, 5.4% carrot cryopowder, and 31.3% fat in cream. Storage stability studies conducted over 28 days at 4 ± 1 °C demonstrated additional practical advantages. The addition of carrot cryopowder significantly reduced syneresis to 12.4 ± 1.1% on day 28 (compared to 28.7 ± 2.3% in the control), improved microbiological stability, and maintained acceptable sensory properties with an overall acceptability score of 6.8 ± 0.6 points after 28 days. FTIR analysis confirmed that the carrot cryopowder was not merely mechanically dispersed within the matrix but actively participated in the formation of new intermolecular interactions, leading to the modification of the product’s chemical structure. The obtained results showed that the incorporation of carrot cryopowder not only increased the nutritional and functional value of the curd product but also enhanced its structural stability and potential shelf life without negatively affecting the main technological indicators. Full article
(This article belongs to the Special Issue Green and Sustainable Food Technologies: Innovations in Processing and Preservation)
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15 pages, 9351 KB  
Article
Effect of Ultrasonic Treatment on the Physicochemical, Nutritional, and Rheological Properties of Mung Bean (Vigna radiata) Milk
by Nazym Alzhaxina, Anar Kurmanbayeva, Mukhtar Tultabayev, Inkar Aubakirova, Magzhan Mantay and Askhat Dalabayev
Processes 2026, 14(11), 1786; https://doi.org/10.3390/pr14111786 - 30 May 2026
Viewed by 400
Abstract
This study comprehensively assesses the effect of ultrasonic treatment on the physicochemical, nutritional, and rheological properties of mung bean (Vigna radiata) milk. Ultrasonic treatment (24 kHz, 200–300 W, 5–20 min at 25 ± 2 °C) was applied after preliminary aqueous extraction [...] Read more.
This study comprehensively assesses the effect of ultrasonic treatment on the physicochemical, nutritional, and rheological properties of mung bean (Vigna radiata) milk. Ultrasonic treatment (24 kHz, 200–300 W, 5–20 min at 25 ± 2 °C) was applied after preliminary aqueous extraction (60–70 °C, 15–20 min) and compared with conventional aqueous extraction (control). Ultrasound significantly increased protein extractability (from 0.11% to 0.15%, p = 0.008) and improved the amino acid profile (8–18% increase without signs of degradation). The content of potassium, phosphorus, and magnesium increased by 6–12% (p < 0.001 for K and P, p = 0.001 for Mg), indicating more efficient release of intracellular components. B-group vitamins remained stable, while fat-soluble vitamins (A, E) were not detected. Total mesophilic microflora was reduced to 1.2 × 104 CFU/mL (p = 0.021), with no pathogenic microflora detected. Rheological measurements confirmed pseudoplastic behavior (n < 1), an increase in viscosity up to 20.0 cP, and the formation of a more homogeneous dispersion. Thus, ultrasonic treatment performed under controlled non-thermal conditions after preliminary aqueous extraction effectively improves the structural, functional, and nutritional quality of mung bean plant-based milk. Full article
(This article belongs to the Special Issue Green and Sustainable Food Technologies: Innovations in Processing and Preservation)
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21 pages, 4404 KB  
Article
Effect of Fluidized Bed Drying on the Physicochemical, Functional, and Morpho-Structural Properties of Starch from Avocado cv. Breda By-Product
by Anna Emanuelle S. Tomé, Yann B. Camilo, Newton Carlos Santos, Priscylla P. D. Rosendo, Elizabeth A. de Oliveira, Jéssica G. Matias, Sinthya K. Q. Morais, Thaisa A. S. Gusmão, Rennan P. de Gusmão, Josivanda P. Gomes and Ana P. T. Rocha
Processes 2026, 14(1), 122; https://doi.org/10.3390/pr14010122 - 29 Dec 2025
Cited by 2 | Viewed by 1036
Abstract
Fluidized bed drying has been widely applied in the food industry due to its high heat and mass transfer rates. In this study, the impact of drying temperatures (50, 60, 70 and 80 °C) in a fluidized bed on the physicochemical, functional, morpho-structural, [...] Read more.
Fluidized bed drying has been widely applied in the food industry due to its high heat and mass transfer rates. In this study, the impact of drying temperatures (50, 60, 70 and 80 °C) in a fluidized bed on the physicochemical, functional, morpho-structural, and thermal properties of avocado seed starch was evaluated. The process yield for all temperatures ranged from 52.3 to 58.5% (p > 0.05), with a starch content of 59.20–60.9 g/100 g, amylose content of 28.85–31.84 g/100 g, and amylopectin content of 29.13–30.37 g/100 g. Additionally, all samples showed high water, milk, and oil absorption capacity (>90%), low solubility (5.22–8.35%), good flow characteristics, and swelling power greater than 50%. There was also a greater release of water (syneresis) after 168 h of storage, regardless of the drying temperature, which likewise did not influence the texture parameters. The granules had a smooth surface, without cracks or cavities, predominantly oval and partially rounded, being classified as type B. In the FT-IR analysis, no new functional groups were observed, only a reduction in peak intensity with increasing drying temperature. Finally, the thermal properties indicated high conclusion temperatures (>130 °C), with gelatinization enthalpy in the range of 14.18 to 15.49 J/g, reflecting its thermal resistance and structural integrity under heat conditions. These results demonstrated that fluidized bed drying is an alternative technique for drying avocado seed starch pastes. Full article
(This article belongs to the Special Issue Green and Sustainable Food Technologies: Innovations in Processing and Preservation)
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