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Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd...
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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: 10 February 2026 | Viewed by 9183

Special Issue Editor

Prof. Dr. Pedro Henrique Campelo

E-Mail Website
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
Special Issues, Collections and Topics in MDPI journals

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

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

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

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Published Papers (6 papers)

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Research

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19 pages, 3316 KB  
Article
Tuning Whey Protein Properties: Ohmic Heating Effects on Interfacial Properties and Hydrophobic and Hydrophilic Interactions
by Israel Felipe dos Santos, Philippe Defáveri Bieler, Gabriel Oliveira Horta, Thais Caroline Buttow Rigolon, Adriano Gomes da Cruz, Paulo Cesar Stringheta, Evandro Martins and Pedro Henrique Campelo
Processes 2025, 13(10), 3305; https://doi.org/10.3390/pr13103305 - 15 Oct 2025
Viewed by 379
Abstract
Ohmic heating (OH) emerged as an alternative processing method for food preservation and has more recently been used to modify the functional properties of proteins. This study aimed to evaluate the effects of OH on the interfacial properties of whey proteins (WPC) and [...] Read more.
Ohmic heating (OH) emerged as an alternative processing method for food preservation and has more recently been used to modify the functional properties of proteins. This study aimed to evaluate the effects of OH on the interfacial properties of whey proteins (WPC) and its interactions with hydrophobic and hydrophilic compounds. WPC solutions (8% w/w) were subjected to electric field intensities ranging from 0 to 50 V·cm−1 until reaching 80 °C. Structural and physicochemical parameters, including free sulfhydryl content, zeta potential, surface hydrophobicity, intrinsic fluorescence, and solubility, were analyzed. Protein–ligand interactions were also evaluated using β-carotene and caffeic acid as model compounds. The results indicated that moderate electric field intensities (30 V·cm−1) promoted increased surface hydrophobicity and intrinsic fluorescence, suggesting protein unfolding and exposure of hydrophobic regions. Higher electric field intensities (40–50 V·cm−1) led to aggregation, reducing solubility and binding affinity to β-carotene. Conversely, OH processing increased the interaction of WPC with caffeic acid due to enhanced exposure of hydrophilic binding sites. These findings provide insights into the modulation of whey protein interfacial properties through OH and highlight its potential for tailoring protein functionality in food formulations. Full article
(This article belongs to the Special Issue Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition)
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15 pages, 1471 KB  
Article
Roasting Temperature as a Factor Modifying the Caffeine and Phenolic Content of Ethiopian Coffee
by Katarzyna Rzyska-Szczupak, Anna Przybylska-Balcerek, Maciej Buśko, Lidia Szwajkowska-Michałek, Tomasz Szablewski and Kinga Stuper-Szablewska
Processes 2025, 13(7), 2037; https://doi.org/10.3390/pr13072037 - 27 Jun 2025
Cited by 1 | Viewed by 2410
Abstract
The functional properties of coffee are mainly attributed to bioactive compounds, primarily caffeine and polyphenols. Their quantitative and qualitative profile depends on many factors, including the roasting process. The study aimed to assess the effect of different roasting conditions on the caffeine content [...] Read more.
The functional properties of coffee are mainly attributed to bioactive compounds, primarily caffeine and polyphenols. Their quantitative and qualitative profile depends on many factors, including the roasting process. The study aimed to assess the effect of different roasting conditions on the caffeine content and polyphenol composition of the Ethiopian variety Coffea arabica L. (from two regions: Sidama and Jimma). In total, 21 bioactive compounds were identified, including caffeine, 14 phenolic acids, 3 flavonoid glycosides, and 3 flavonoids. It was found that chlorogenic acid had the highest concentration of all phenolic compounds in the Jimma and Sidama varieties, regardless of the degree of roasting. Studies have shown that the initial stage of coffee roasting (light roast) affects chlorogenic acid content—its level increases compared to green coffee, but then decreases in subsequent roasting stages (medium and dark roast). In contrast, the concentration of caffeic acid decreases during the light roast stage, while it increases during the medium and dark roast stages. The Sidama variety contains more caffeine than the Jimma variety. Full article
(This article belongs to the Special Issue Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition)
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20 pages, 9942 KB  
Article
Drying of Grade-Out Cape Gooseberry (Physalis peruviana Linn.) with Mild Hydrostatic Osmotic Pretreatment Using Rotary Tray Dryer: A Case Study at Mae Hae Royal Project Development Center, Chiang Mai Province
by Rittichai Assawarachan
Processes 2025, 13(6), 1790; https://doi.org/10.3390/pr13061790 - 5 Jun 2025
Viewed by 987
Abstract
This study develops a value-added processing technique for grade-out cape gooseberry (Physalis peruviana Linn.) by applying mild hydrostatic osmotic pretreatment combined with rotary tray drying. Fruits classified as grade-out, often discarded due to aesthetic flaws, were subjected to osmotic treatment at 0.5 [...] Read more.
This study develops a value-added processing technique for grade-out cape gooseberry (Physalis peruviana Linn.) by applying mild hydrostatic osmotic pretreatment combined with rotary tray drying. Fruits classified as grade-out, often discarded due to aesthetic flaws, were subjected to osmotic treatment at 0.5 bar for 12 h using a sucrose solution enhanced with citric acid and glycerin. Pretreatment significantly elevated water loss (52.61%) and solid gain (18.12%), reducing moisture content prior to drying. Rotary tray drying was conducted at temperatures of 50, 60, and 70 °C. Drying at 60 °C achieved the ideal balance between efficiency and product quality. Samples pretreated and dried at 60 °C exhibited a 35% reduction in drying time while preserving superior color (ΔE = 13.54 ± 1.81), vitamin C (71.76 ± 2.57 mg/100 g dry matter, DM), total phenolic content (202.9 ± 10.91 mg GAE/100 g DM), and antioxidant activity (ABTS = 95.87 ± 3.41 µmol TE/g DM; DPPH = 89.97 ± 1.27 µmol TE/g DM). A production trial was conducted using 1500 kg of raw material from the Mae Hae Royal Project Development Center in Chiang Mai, Thailand. This process yielded 220 kg of high-quality dried fruit at an overall cost of USD 6.93 per kg. Local farmers successfully applied this technique, demonstrating its potential to enhance livelihoods, avoid postharvest losses, and valorize low-quality produce in line with Sustainable Development Goal 12. This supports the Royal Project Foundation’s vision for sustainable agriculture. Full article
(This article belongs to the Special Issue Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition)
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16 pages, 1685 KB  
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
Cited by 1 | Viewed by 1436
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
(This article belongs to the Special Issue Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition)
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Review

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33 pages, 3583 KB  
Review
Current Insights into Thermal and Non-Thermal Technologies Used to Mediate Milk and Dairy Products Processing
by Juliane Marina Dingee Cunha, Amanda Alves Prestes, Tatiana Colombo Pimentel and Elane Schwinden Prudencio
Processes 2025, 13(11), 3403; https://doi.org/10.3390/pr13113403 - 23 Oct 2025
Viewed by 283
Abstract
Milk is widely consumed due to its high nutritional value and ease of digestion. However, because it is highly perishable, it requires specific technologies to ensure its microbiological safety and preserve its characteristics. Thermal methods such as pasteurization and UHT are common, but [...] Read more.
Milk is widely consumed due to its high nutritional value and ease of digestion. However, because it is highly perishable, it requires specific technologies to ensure its microbiological safety and preserve its characteristics. Thermal methods such as pasteurization and UHT are common, but the growing demand for more natural foods is driving interest in less invasive alternatives. This study reviews emerging technologies in milk processing, such as freeze-drying, ultrasound, supercritical carbon dioxide, ohmic heating, pulsed electric fields, high pressure, ozonation, cold plasma, and pulsed light. These methods show potential for eliminating microorganisms with reduced nutritional loss and environmental impact. Despite advances, challenges remain for their large-scale application, especially in process standardization and economic viability. This analysis contributes to expanding knowledge about these technologies, offering pathways for innovation, sustainability, and greater alignment with today’s consumer demands. Full article
(This article belongs to the Special Issue Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition)
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22 pages, 1315 KB  
Review
Freeze and Spray Drying Technologies to Produce Solid Microbial Formulations for Sustainable Agriculture
by Luciana Luft and Marcio A. Mazutti
Processes 2025, 13(7), 2188; https://doi.org/10.3390/pr13072188 - 9 Jul 2025
Cited by 2 | Viewed by 3150
Abstract
Different techniques that require specific conditions are used to increase long-term stability and facilitate the transportation of products. Solid microbial formulation gained significant attention in the scientific world for several applications due to its benefits, mainly for agriculture. The extensive applications in the [...] Read more.
Different techniques that require specific conditions are used to increase long-term stability and facilitate the transportation of products. Solid microbial formulation gained significant attention in the scientific world for several applications due to its benefits, mainly for agriculture. The extensive applications in the agricultural area, especially in the protection as a biopesticide and in the nutrition as a biofertilizer, have expanded knowledge on the production of solid bioproducts to keep up with developments in the community. Recent scientific works have disclosed different techniques, increased yields, and optimized parameters and other related procedures to produce solid microbial formulations with quality. However, the optimal protocol for solid microbial preparations differs between species and strains. The mechanisms underlying the protection and damage during drying methods and storage are, unfortunately, not clearly understood. Therefore, the current review highlights the state of the art of freeze and spray drying, both physical methods that are applied in microorganism formulations. Additionally, the study highlights the stresses these systems are exposed to during the drying process, as well as the strategies employed to ensure their stability throughout processing and storage. In summary, the information in this review provides a theoretical basis for the selection of these relevant technologies, according to the requirements demanded to obtain a sustainable bioinput. Full article
(This article belongs to the Special Issue Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition)
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