Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition

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

Deadline for manuscript submissions: 30 September 2025 | Viewed by 681

Special Issue Editor


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Guest Editor
Department of Food Technology, Federal University of Viçosa, Viçosa 36570000, Brazil
Interests: non-thermal technology processing; fruit juice processing; starch modification; protein modification; bioaccessibility
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Special Issue Information

Dear Colleagues,

Non-thermal technologies such as cold plasma, pulsed electric fields, high-pressure processing, and pulsed light have become essential tools in modern food technology. These innovative approaches are widely used to minimize the adverse effects of heat on the nutritional quality of foods, ensuring that processed products retain their health benefits and sensory attributes.

In recent years, there has been considerable progress in both thermal and non-thermal technologies aimed at improving food safety, extending shelf life, and meeting consumer demand for high-quality, minimally processed foods. Beyond preservation, these technologies have opened new frontiers in ingredient development, enabling the production of novel ingredients with desirable functional and technological properties, tailored to the needs of the food industry.

This Special Issue on “Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition” seeks to highlight high-quality research and innovative approaches in this field. We invite contributions that explore the application, optimization, and impact of these technologies on various aspects of food processing and product development. Topics of interest include, but are not limited to, the following:

  • Enhancement in bioactive compound bioaccessibility and bioavailability;
  • Valorization of food processing by-products and waste streams;
  • Enzymatic and microbial control for improved food safety and quality;
  • Modification of starches, proteins, and fibers to create innovative ingredients with enhanced functionality;
  • Modulation of flavor profiles in food and beverages for better consumer acceptance.

We look forward to receiving your submissions and sharing groundbreaking insights that contribute to the advancement of food science and technology.

Prof. Dr. Pedro Henrique Campelo
Guest Editor

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Keywords

  • ultrasound
  • cold plasma
  • pulsed electric field
  • high pressure
  • irradiation
  • pulsed light

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Published Papers (1 paper)

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Research

16 pages, 1685 KiB  
Article
Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L.
by Mohamed F. El-ssayad, Fayza M. Assem, Mona A. M. Abd El-Gawad, Sahar H. S. Mohamed, Jihan M. Kassem and Khalid A. Alsaleem
Processes 2025, 13(2), 413; https://doi.org/10.3390/pr13020413 - 4 Feb 2025
Viewed by 523
Abstract
Bio-preservation strategies for sustainable food and dairy products are some of the most in-demand techniques that expand shelf life and meet consumer requirements. The purpose of this study is to produce high quality, sensory-acceptable labneh cheese with a prolonged shelf life and sustainable [...] Read more.
Bio-preservation strategies for sustainable food and dairy products are some of the most in-demand techniques that expand shelf life and meet consumer requirements. The purpose of this study is to produce high quality, sensory-acceptable labneh cheese with a prolonged shelf life and sustainable preservation. Ethanolic extract of clove flower buds was applied during the manufacturing of labneh as a bio-preserving agent. The effect of the sprayed-clove extract on the chemical composition, microbiological composition, texture profile, antioxidant capabilities, aromatic compounds, and sensory properties of the labneh cheese were determined. Phytochemical profiling showed chaulmoogric acid, trans-cinnamic acid, propyl gallate, and sinapine as major constituents in clove extract. Antimicrobial inhibitory potential was estimated against both foodborne pathogens and food spoilage microorganisms. Clove extract showed a promising inhibitory effect against fungi recording 1 mg/mL maximally. Labneh samples with clove extract contained the highest records of antioxidant activity in addition to having no record of any fungal growth after 60 days. It is also distinguished by its eugenol, β-Caryophyllene, and acetyleugeno as aroma compound content. All spray-treated samples achieved the highest scores in sensory properties during the storage period. It can be concluded that clove extract, when sprayed on the surface of labneh cheese, produced an antifungal effect in a smart and economic way which boosted the shelf life, quality, enhanced nutritional value, and the antioxidant capacity of labneh cheese. Full article
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