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Journals
Processes
Special Issues
Innovative Strategies and Applications in Sustainable Food Processing
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Innovative Strategies and Applications in Sustainable 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 April 2025 | Viewed by 4791

Special Issue Editors

Prof. Dr. Vladimir Kurćubić

E-Mail Website
Guest Editor
Department of Food Technology, University of Kragujevac, Faculty of Agronomy in Čačak, 32102 Čačak, Serbia
Interests: design and production of healthier and functional food; meat technology; technology of milk and milk products; antimicrobial and antioxidative activity of natural bioactive compounds in food; veterinary medicine
Special Issues, Collections and Topics in MDPI journals
Dr. Danijela Bursać Kovačević

grade E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: 3D food printing; non-thermal processing; green extraction; functional food; food chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Slaviša Stajić

E-Mail Website
Guest Editor
Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
Interests: value-added meat and poultry products; clean label meat and poultry products; functioanl meat products; traditional meat products
Dr. Nikola Stanišić

E-Mail Website
Guest Editor
Department of Biomedicine, Technology and Food Safety Research and Development, Institute for Animal Husbandry, 11080 Belgrade, Serbia
Interests: meat; meat products; chemical; technological and sensory quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Special Issue entitled “Innovative Strategies and Applications in Sustainable Food Processing” is dedicated to meticulously written, science-based reviews, research papers and communications.

The objective of this issue is to cover all critical aspects of innovative and sustainable food processing solutions in a comprehensive and insightful manner. Our aim is to facilitate the implementation of these strategies by fostering a dynamic community of authors and readers. We encourage vibrant discussions on the latest research findings and aim to promote new innovative ideas and research pathways.

This special issue titled “Innovative Strategies and Applications in Sustainable Food Processing” will feature high-quality papers spotlighting recent, innovating technologies and processes in the design, development and application of conventional, improved and novel food products.

Topics include, but are not limited to:

  • Implementation of smart technologies to reduce energy consumption, production costs, and enhance the sustainability of food processing
  • Industry 4.0 in food processing
  • Minimal food processing procedures
  • Utilization of agricultural and food industry by-products, weeds, and harmful plants to promote the circular economy.
  • Natural antimicrobial agents and antioxidants
  • Strategies for waste reduction (water, solid waste, gases) and sustainable packaging
  • Food security, nutrition and health objectives
  • Approaches to make agriculture more economically viable in rural areas, thereby mitigating migration and urbanization through the establishment of self-sustained business models
  • Preservation of biodiversity and ecosystems
  • Creation of optimal legal frameworks and by-laws tailored to regulate sustainable food processing practices based on current needs and knowledge

Manuscripts addressing additional aspects of sustainable food processing are also welcomed.

Prof. Dr. Vladimir Kurćubić
Prof. Dr. Danijela Bursać Kovačević
Dr. Slaviša Stajić
Dr. Nikola Stanišić
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

  • smart “saving” technologies
  • use of food processing by-products
  • reducing waste
  • natural antimicrobials and antioxidants
  • packaging
  • environmental protection
  • self-sustained business models
  • economic development
  • legislative on sustainable food processing
  • Industry 4.0

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • 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.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

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

Published Papers (3 papers)

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Research

12 pages, 2451 KiB  
Article
Optimization of Ultrasound-Assisted Extraction of Phenolics from Satureja hortensis L. and Antioxidant Activity: Response Surface Methodology Approach
by Jelena M. Mašković, Vladimir Jakovljević, Vladimir Živković, Milan Mitić, Luka V. Kurćubić, Jelena Mitić and Pavle Z. Mašković
Processes 2024, 12(9), 2042; https://doi.org/10.3390/pr12092042 - 22 Sep 2024
Cited by 1 | Viewed by 1226
Abstract
The extract of the plant species Satureja hortensis L. (often used as traditional ethno-therapy and in food processing) was prepared using the ultrasonic extraction technique, and contains a large quantity of secondary metabolites, with scientific evidence for antioxidant, antimicrobial, sedative, antispastic and antidiarrheal [...] Read more.
The extract of the plant species Satureja hortensis L. (often used as traditional ethno-therapy and in food processing) was prepared using the ultrasonic extraction technique, and contains a large quantity of secondary metabolites, with scientific evidence for antioxidant, antimicrobial, sedative, antispastic and antidiarrheal activities. Process optimization was carried out using a mathematical–statistical method (response surface methodology—RSM), which models and examines the effects of three levels and three variables on the observed response. The investigated responses were the content of total phenolic components (TPC) and total flavonoids (TFC), as well as tests of antioxidant activity at the level of radicals. The independent variables were ethanol concentration (40–80%), temperature (40–80 °C) and the liquid–solid ratio (10–30 mL/g). Results from this study were entered into a second-degree polynomial with multiple non-linear regression. Analysis of variance (ANOVA) was applied to find the most favorable environment for assessing the model’s performance and effectiveness with an ethanol concentration of 20%, temperature of 80 °C and LSR of 21.4 mL/g. ANOVA assessed the model’s significance, and a second-order polynomial model described the relationships between variables and responses. Diagnostic plots confirmed the model’s adequacy and reliability. The estimated values were 4.11 mg chlorogenic acid equivalents per gram of dry weight (CEA/g), 2.18 mg of rutin equivalents per gram of dry weight (RE/g), and 0.030 mg/mL and 0.030 mg/mL for TPC, TFC, IC50 and EC50, respectively. High-Performance Liquid Chromatography with diode array detection (HPLC-DAD) examination revealed that the prominent substance in the tested extract is rosmarinic acid (46,172 µg/mL), followed by chlorogenic acid (1519 µg/mL). Full article
(This article belongs to the Special Issue Innovative Strategies and Applications in Sustainable Food Processing)
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24 pages, 2807 KiB  
Article
Sustainable Utilization of Novosadska variety Buckwheat as Cultivated Biodiversity-Friendly Crop
by Boris Pisinov, Radojica Rakić, Sveto Rakić, Zoran Ž. Sekulić, Tijana Milićević, Gordana Kulić and Sanja Đurović
Processes 2024, 12(9), 1827; https://doi.org/10.3390/pr12091827 - 28 Aug 2024
Viewed by 1066
Abstract
Buckwheat is important not only for its role in enhancing soil quality and preventing erosion but also for its excellent nutritional profile, making it suitable for use in functional foods. This study aimed to investigate how long-term storage (3, 6, and 9 months) [...] Read more.
Buckwheat is important not only for its role in enhancing soil quality and preventing erosion but also for its excellent nutritional profile, making it suitable for use in functional foods. This study aimed to investigate how long-term storage (3, 6, and 9 months) affects chemical, nutritional, and antioxidative properties, phenolic acids, and the bioflavonoid profiles of Novosadska variety buckwheat. Standard methods were used for quality determinations, and instrumental methods (spectrophotometry, reverse-phase high-performance liquid chromatography) were employed to determine antioxidant activity and bioactive compounds in Novosadska variety buckwheat. One-way ANOVA and Tukey’s HSD post hoc tests were performed for statistical data processing. Throughout the storage period, proximate composition and starch content significantly decreased (p < 0.05), while total carbohydrates, β-glucan, and energy value significantly increased (p < 0.05). Significant decreases in pH and alcoholic acidity (pH = 0.55) and 0.33% DM were observed. Total phenol content and antioxidant activity decreased to 5.57 mg GAE/g DM TPC, 22.20 μmol Fe2+/g DM FRAP, and 8.12 μmol TE/g DM DPPH during storage (p < 0.05). Of the 15 phytochemical compounds, gallic, p-coumaric, trans-cinnamic acids, and epicatechin were highly abundant in this buckwheat variety, with a notable 38% decrease in epicatechin. Dihydrocaffeic and phloretic acids, daidzein, naringin, and naringenin were also quantified in buckwheat. Its easy adaptability to the environment, ability to attract various insects, being a speedy short-season growing plant for food, and numerous nutritional and health benefits give buckwheat the potential to be a sustainable and biodiversity-friendly crop. Full article
(This article belongs to the Special Issue Innovative Strategies and Applications in Sustainable Food Processing)
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11 pages, 946 KiB  
Article
Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi
by Slaviša Stajić, Patrycja Skwarek, Sanja Đurđević, Małgorzata Karwowska, Boris Pisinov, Igor Tomasevic and Vladimir Kurćubić
Processes 2024, 12(7), 1330; https://doi.org/10.3390/pr12071330 - 27 Jun 2024
Cited by 1 | Viewed by 1216
Abstract
The aim of this research is to evaluate the impact of tomato pomace (TP) on the technological and sensory properties of ćevapi. Four treatments were prepared as follows: control (CON) and samples with the addition of TP in amounts of TP5 (0.5%—5 g/kg), [...] Read more.
The aim of this research is to evaluate the impact of tomato pomace (TP) on the technological and sensory properties of ćevapi. Four treatments were prepared as follows: control (CON) and samples with the addition of TP in amounts of TP5 (0.5%—5 g/kg), TP10 (1%—10 g/kg), and TP20 (2%—20 g/kg). Technological properties (pH values, water activity (aw) cooking loss, length reduction), instrumental colour and texture, and sensory properties were examined. The addition of TP powder did not result in significant differences in pH and aw values between CON and modified treatments (in both raw and grilled). The addition of TP in the amounts higher than 10 g/kg significantly reduced cooking loss, while length reduction was observed when 20 g/kg was added. Also, significantly higher values of yellowness were observed in both the raw and grilled ćevapi, when 10 g/kg and more of TP was added. Significantly higher hardness and chewiness were observed in all experimental treatments. However, differences in instrumental colour and texture were not negatively perceived by the assessors, and there were no significant differences in any observed sensory properties between the CON and experimental treatments. Moreover, all the experimental treatments received a relatively high mark of around seven and higher on a nine-point hedonic scale. Further research could focus on the examination of salt/meat reduction as well as oxidative stability during freeze storage. Full article
(This article belongs to the Special Issue Innovative Strategies and Applications in Sustainable Food Processing)
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