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Future Trends in Food Processing and Food Preservation Techniques
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Future Trends in Food Processing and Food Preservation Techniques

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 30 June 2026 | Viewed by 10778

Special Issue Editor

Dr. Hung-Ju Liao

E-Mail Website
Guest Editor
Department of Food Science, National Chiayi University, Chiayi City 600355, Taiwan
Interests: starch nanotechnology; resistant starch; cereal science; food processing; food rheology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focuses on high-quality research on future food processing trends and preservation techniques, which are constantly evolving and driven by the advancement of technology, consumer demand, and sustainability concerns. Such future trends reflect the growing emphasis on sustainability, health, and innovation in the food sector. By embracing new technologies and practices, food manufacturers can meet the evolving needs of consumers while reducing waste and environmental impact to promote the long-term health and viability of the planet and its resources. Research concerning innovative food processing and food preservation techniques is welcome. Topics of interest include, but are not limited to, the following:

  1. Nanomaterials related to foods and food products and their applications;
  2. Green synthesis of starch nanoparticles and the applications;
  3. Emerging food preservation techniques;
  4. Advanced food packaging technology;
  5. Plant-based preservation;
  6. Biopreservation;
  7. Clean label ingredients;
  8. 3D food printing;
  9. Non-thermal processing;
  10. Minimal processing techniques;
  11. Fermentation and cultured foods;
  12. Artificial intelligence in food processing;
  13. Radiation processing and pulsed electric fields.

I look forward to receiving your contributions.

Dr. Hung-Ju Liao
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 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-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability 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

  • nanomaterials
  • green synthesis
  • starch nanoparticles
  • food packaging
  • clean label
  • minimal processing techniques

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Published Papers (6 papers)

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Research

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17 pages, 733 KB  
Article
Neglected and Underutilized Fish Species: The Potential Loss of Value in the Italian Context
by Margherita Masi, Yari Vecchio, Emanuele Dolfi, Ernesto Simone Marrocco, Gizem Yeter, Francesca Troise, Laura Prandini, Federica Savini, Felice Panebianco, Annamaria Pandiscia, Elisabetta Bonerba, Valentina Terio, Tiziana Civera, Andrea Serraino and Federica Giacometti
Sustainability 2025, 17(19), 8808; https://doi.org/10.3390/su17198808 - 1 Oct 2025
Viewed by 781
Abstract
This study investigates Italian fishery discards through the lens of neglected and underutilized species (NUS). It estimates the potential loss of value (PLoV) to identify pathways for sustainable valorization under the European Union landing obligation (LO). NUS were selected through a stakeholder focus [...] Read more.
This study investigates Italian fishery discards through the lens of neglected and underutilized species (NUS). It estimates the potential loss of value (PLoV) to identify pathways for sustainable valorization under the European Union landing obligation (LO). NUS were selected through a stakeholder focus group. Data regarding landings and discards were collected for the period 2020–2022 within the Italian Ministry of Agriculture, Food Sovereignty, and Forestry (MASAF) database. Among the three years, fleets landed roughly 130,400 tons annually, worth about €700 million, while discarding around 6200 tons yearly. This corresponds to an average PLoV of approximately €21.5 million. Most of the discarded quantity and value is concentrated in a few species. Atlantic Horse Mackerel stands out, accounting for nearly one-third of discarded biomass and about one-quarter of total PLoV. In 2020 and 2022, its discards even exceeded reported landings. A conservative valorization scenario for this single species indicates potential revenues of up to €7.5 million per year. Overall, these findings suggest that targeted NUS valorization could represent a way to diversify seafood consumption, alleviate pressure on common stocks, and buffer fishers’ incomes. This potential depends on ensuring traceability and safety, supported by pilots in processing, product development, and consumer acceptance. Full article
(This article belongs to the Special Issue Future Trends in Food Processing and Food Preservation Techniques)
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16 pages, 919 KB  
Article
The Impact of Controlled and Dynamically Controlled Atmospheres on the Storage Ability and Sustainable Supply Chain of Zucchini Fruit
by Maria Grzegorzewska and Justyna Szwejda-Grzybowska
Sustainability 2025, 17(19), 8781; https://doi.org/10.3390/su17198781 - 30 Sep 2025
Viewed by 592
Abstract
The zucchini market is growing worldwide due to its health and nutritional properties and culinary versatility. However, fruits harvested in the early stages of development are very perishable, which requires efforts to extend their shelf life. The aim of this study was to [...] Read more.
The zucchini market is growing worldwide due to its health and nutritional properties and culinary versatility. However, fruits harvested in the early stages of development are very perishable, which requires efforts to extend their shelf life. The aim of this study was to determine the effect of an innovative method involving a dynamically controlled atmosphere (DCA) and controlled atmosphere (CA) on the quality of zucchini stored at two temperatures (5 and 8 °C). After 20 d of cold storage, the fruit was further monitored under retail conditions (air, 15 °C). CA and DCA applied in a cold store at 8 °C improved the storage ability of the zucchini and allowed it to remain marketable for another 8 days at 15 °C. However, there were no significant effects of the storage method at 5 °C on the shelf life of zucchini at 15 °C. In addition, after storage at 8 °C under CA and DCA conditions, zucchini contained more total soluble solids (4.0%), glucose (8.0 g kg−1), fructose (11.0 g kg−1), and polyphenols (436 mg kg−1) than those stored under normal atmosphere (3.6%, 6.2 g kg−1, 9.9 g kg−1, 377.8 mg kg−1 respectively). The use of CA and DCA extends the shelf life and supports sustainable production and consumption of zucchini fruit. Full article
(This article belongs to the Special Issue Future Trends in Food Processing and Food Preservation Techniques)
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18 pages, 1029 KB  
Article
Processing Fruits and Vegetables as a Way to Prevent Their Waste
by Ksenia Juszczak-Szelągowska, Iwona Kowalczuk, Dawid Olewnicki, Małgorzata Kosicka-Gębska and Dagmara Stangierska-Mazurkiewicz
Sustainability 2025, 17(14), 6610; https://doi.org/10.3390/su17146610 - 19 Jul 2025
Viewed by 2036
Abstract
The aim of the current study was to determine the scale and underlying causes for the waste of raw and processed fruits and vegetables in Polish households. A survey was conducted on a representative sample of 1100 respondents. The collected empirical data were [...] Read more.
The aim of the current study was to determine the scale and underlying causes for the waste of raw and processed fruits and vegetables in Polish households. A survey was conducted on a representative sample of 1100 respondents. The collected empirical data were analyzed using statistical tools such as non-parametric tests, multiple regression methods, and logistic regression. This study assessed the level and determinants of waste of raw and processed fruits and vegetables, identified the reasons for this waste and their impact on its extent, and analyzed the effect of waste prevention methods (including processing) on the scale of product losses. This study showed that the scale of waste of processed fruits and vegetables in Polish consumer households is significantly lower than that of raw products. The level of waste for both raw and processed products vary depending on place of residence, education, income, household size, and, in the case of processed fruits and vegetables, also the age of respondents. The main reason for fruit and vegetable losses in households is missing the product’s expiration date. Logistic regression analysis showed that the most effective strategies for reducing the waste of raw fruits and vegetables include purchasing the right quantities and freezing them. In contrast, practices such as donating food to others or composting were linked to a statistically significant decrease in the likelihood of reducing waste. Full article
(This article belongs to the Special Issue Future Trends in Food Processing and Food Preservation Techniques)
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18 pages, 6985 KB  
Article
Comprehensive Bibliometric Analysis on High Hydrostatic Pressure as New Sustainable Technology for Food Processing: Key Concepts and Research Trends
by Luis Puente-Díaz, Doina Solís and Siu-heng Wong-Toro
Sustainability 2025, 17(1), 188; https://doi.org/10.3390/su17010188 - 30 Dec 2024
Cited by 2 | Viewed by 2175
Abstract
The industrial application of high hydrostatic pressure (HHP) can be traced back to the late 19th century in the fields of mechanical and chemical engineering. Its growth as a food preservation technique has developed and massified in certain countries in the last 30 [...] Read more.
The industrial application of high hydrostatic pressure (HHP) can be traced back to the late 19th century in the fields of mechanical and chemical engineering. Its growth as a food preservation technique has developed and massified in certain countries in the last 30 years. However, there is no global overview of the research conducted on this topic. The aim of this study was to recognize global trends in the scientific population on the subject of HHP over time at the main levels of analysis: sources, authors, and publications. This article provides a summary of research related to the use of HHP through a bibliometric analysis using information obtained from the Web of Science (WoS) database between the years 1975–2023, using the terms “pascalization”,“high-pressure processing”, and “high hydrostatic pressure” as input keywords. The results are shown in tables, graphs, and relationship diagrams. The countries most influential and productive in high hydrostatic pressure are the People’s R China, the USA, and Spain, with 1578, 1340, and 1003 articles, respectively. Conversely, the authors with the highest metrics are Saraiva, J. (Universidade Aveiro-Portugal), Hendrickx, M. (Katholieke Universiteit Leuven-Belgium), and Wang, T. (China Agricultural University-China). The most productive journals are Innovative Food Science & Emerging Technologies, Food Chemistry, and LWT-Food Science and Technology, all belonging to Elsevier, with 457, 281, and 264 documents, respectively. In relation to the connection between the documents under study and the United Nations Sustainable Development Goals (SDGs), most documents in the period 1975–2023 are linked to SDG 03 (good health and well-being), followed by SDG 02 (zero hunger), and SDG 07 (affordable and clean energy). Finally, the information presented in this work may give valuable key insights for those interested in the development of this interesting topic in non-thermal food preservation. Additionally, it serves as a strategic resource for stakeholders, such as food industry leaders, policymakers, and research funding bodies, by providing a clear understanding of the current state of knowledge and innovation trends. This enables informed decision-making regarding research priorities, investment opportunities, and the development of regulatory frameworks to support the adoption and advancement of non-thermal preservation technologies, ultimately contributing to safer and more sustainable food systems. Full article
(This article belongs to the Special Issue Future Trends in Food Processing and Food Preservation Techniques)
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Review

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40 pages, 1451 KB  
Review
Recent Advances in Sustainable Anthocyanin Applications in Food Preservation and Monitoring: A Review
by Adina Căta, Nick Samuel Țolea, Antonina Evelina Lazăr, Ioana Maria Carmen Ienașcu and Raluca Pop
Sustainability 2025, 17(22), 10104; https://doi.org/10.3390/su172210104 - 12 Nov 2025
Viewed by 1149
Abstract
Anthocyanins, a group of naturally occurring flavonoid compounds, have garnered increasing attention due to their wide-ranging biological activities that suggest their considerable potential to be utilized not only as natural food colorants but also as functional additives that can enhance food preservation and [...] Read more.
Anthocyanins, a group of naturally occurring flavonoid compounds, have garnered increasing attention due to their wide-ranging biological activities that suggest their considerable potential to be utilized not only as natural food colorants but also as functional additives that can enhance food preservation and contribute to the development of health-promoting functional foods. Additionally, their sensitivity to environmental factors such as pH and temperature makes anthocyanins promising candidates for use in intelligent packaging systems, particularly as natural indicators for monitoring food freshness and quality throughout storage and distribution. Despite challenges related to their stability and regulatory acceptance, continued research into anthocyanins remains crucial for advancing sustainable, clean-label food technologies and reducing reliance on synthetic additives. To fully leverage their economic and health potential, it is essential to gain a comprehensive understanding of the various plant sources of anthocyanins, their chemical composition, extraction methods, and roles in different applications. Moreover, integrating anthocyanins into food and intelligent packaging systems presents various technical and regulatory challenges that are also summarized in this review. Full article
(This article belongs to the Special Issue Future Trends in Food Processing and Food Preservation Techniques)
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27 pages, 425 KB  
Review
Green Preservation Strategies: The Role of Essential Oils in Sustainable Food Preservatives
by Sara Diogo Gonçalves, Maria das Neves Paiva-Cardoso and Ana Caramelo
Sustainability 2025, 17(16), 7326; https://doi.org/10.3390/su17167326 - 13 Aug 2025
Cited by 4 | Viewed by 2860
Abstract
Essential oils (EOs) have gained increasing attention as natural alternatives to synthetic food preservatives due to their broad-spectrum antimicrobial, antioxidant, and antigenotoxic properties. Derived from aromatic plants, EOs possess complex chemical compositions rich in bioactive compounds such as terpenes, phenolics, and aldehydes, which [...] Read more.
Essential oils (EOs) have gained increasing attention as natural alternatives to synthetic food preservatives due to their broad-spectrum antimicrobial, antioxidant, and antigenotoxic properties. Derived from aromatic plants, EOs possess complex chemical compositions rich in bioactive compounds such as terpenes, phenolics, and aldehydes, which contribute to their effectiveness against foodborne pathogens, oxidative spoilage, and genotoxic contaminants. This review provides a comprehensive examination of the potential of EOs in food preservation, highlighting their mechanisms of action, including membrane disruption, efflux pump inhibition, and reactive oxygen species scavenging. Standard assays such as disk diffusion, MIC/MBC, time-kill kinetics, and comet and micronucleus tests are discussed as tools for evaluating efficacy and safety. Additionally, the use of EOs in diverse food matrices and the reduction in reliance on synthetic additives support cleaner-label products and improved consumer health. The review also examines the sustainability outlook, highlighting the potential for extracting EOs from agricultural byproducts, their integration into green food processing technologies, and alignment with the circular economy and the Sustainable Development Goals. Despite promising results, challenges remain in terms of sensory impact, regulatory approval, and dose optimization. Overall, EOs represent a multifunctional and sustainable solution for modern food preservation systems. Full article
(This article belongs to the Special Issue Future Trends in Food Processing and Food Preservation Techniques)
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