Topic Editors

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

Food Processing and Preservation: Innovative Solutions for Natural Food Preservation, 2nd Edition

Abstract submission deadline
31 January 2026
Manuscript submission deadline
31 March 2026
Viewed by
372

Topic Information

Dear Colleagues,

Natural food products refer to minimally processed foods and their derived ingredients (e.g., vitamins, phenolic compounds, organic acids, sugars, proteins, minerals, fibers, and antioxidants). Before commercialization, these products require processing and preservation to be used in ready-to-eat meals or as natural food ingredients. However, extending their shelf life while maintaining their nutritional and functional properties remains a significant challenge. For this reason, in recent years, research has focused on innovative food processing techniques to prevent spoilage, enhance shelf stability, and simultaneously preserve the characteristics and chemical composition of these products. Scientific advancements continue to refine existing technologies and drive the development of novel approaches to ensure that natural food products retain their quality, safety, and bioactivity throughout their storage and distribution. Among these approaches, fermentation plays a crucial role not only in preserving food but also in enhancing its functional and sensory properties. Fermented food products serve as a significant source of microbial strains with excellent food processing and preservation properties and as bioactive compounds with potential applications in biotechnology, medicine, and the food industry. This Topic, “Food Processing and Preservation: Innovative Solutions for Natural Food Preservation, 2nd Edition”, aims to present innovative solutions and integrated approaches to preserve natural food products, with an emphasis on both non-fermented and fermented food systems. The main topics to be covered include advances in food processing and preservation, emerging technologies, green and innovative techniques, microbial-based preservation methods, and consumer acceptance. It is crucial that the nutritional, chemical, physical, and quality properties of food products are encompassed, reinforcing the role of fermentation as a natural strategy for food stabilization and enhancement. Therefore, we invite authors to contribute original research articles and reviews to this Topic.

Dr. Ângela Fernandes
Dr. Filipa Mandim
Topic Editors

Keywords

  • food products
  • food processing
  • safe and food preservation
  • emerging technologies
  • green and innovative techniques in food processing
  • natural food ingredients
  • food chemistry

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Agriculture
agriculture
3.3 6.3 2011 19.2 Days CHF 2600 Submit
Beverages
beverages
3.0 4.6 2015 19.1 Days CHF 1600 Submit
Dairy
dairy
- 4.9 2020 27.8 Days CHF 1200 Submit
Fermentation
fermentation
3.3 5.7 2015 15.4 Days CHF 2100 Submit
Foods
foods
4.7 8.7 2012 14.5 Days CHF 2900 Submit

Preprints.org is a multidisciplinary platform offering a preprint service designed to facilitate the early sharing of your research. It supports and empowers your research journey from the very beginning.

MDPI Topics is collaborating with Preprints.org and has established a direct connection between MDPI journals and the platform. Authors are encouraged to take advantage of this opportunity by posting their preprints at Preprints.org prior to publication:

  1. Share your research immediately: disseminate your ideas prior to publication and establish priority for your work.
  2. Safeguard your intellectual contribution: Protect your ideas with a time-stamped preprint that serves as proof of your research timeline.
  3. Boost visibility and impact: Increase the reach and influence of your research by making it accessible to a global audience.
  4. Gain early feedback: Receive valuable input and insights from peers before submitting to a journal.
  5. Ensure broad indexing: Web of Science (Preprint Citation Index), Google Scholar, Crossref, SHARE, PrePubMed, Scilit and Europe PMC.

Published Papers (1 paper)

Order results
Result details
Journals
Select all
Export citation of selected articles as:
17 pages, 2493 KiB  
Article
Food-Derived Compounds Extend the Shelf Life of Frozen Human Milk
by Justin E. Silpe, Karla Damian-Medina and Bonnie L. Bassler
Foods 2025, 14(12), 2018; https://doi.org/10.3390/foods14122018 - 7 Jun 2025
Viewed by 190
Abstract
Breastmilk is known to provide optimal nutrition for infant growth and development. A cross-sectional analysis of nationally representative US data from 2016 to 2021 revealed that >90% of lactating mothers reported using breast pumps to express milk. We conducted a survey of n [...] Read more.
Breastmilk is known to provide optimal nutrition for infant growth and development. A cross-sectional analysis of nationally representative US data from 2016 to 2021 revealed that >90% of lactating mothers reported using breast pumps to express milk. We conducted a survey of n = 1049 lactating or recently lactating individuals from a US nationally representative population to explore breastmilk storage practices among this group. The data revealed that 83% of respondents store breastmilk in their homes, with 68% using freezers to do so for >1 month. The lowest available temperature in most household freezers is −20 °C, a temperature that is inadequate to maintain human milk’s emulsified structure, leading to separation, degradation of fats, loss of key vitamins, and changes in palatability. We developed a first-of-its-kind high-throughput screening platform to identify food-derived compounds and combinations of compounds that, when added to human breastmilk, preserve fat content, retain antioxidant capacity, and reduce production of rancid-associated free fatty acids during extended freezer storage. Our screening identified pectin (0.5% w/v) and ascorbic acid (100 μg/mL) as optimal preservation agents. Compared to untreated controls, this formulation reduced glycerol production by approximately 60% and maintained antioxidant capacity after 6 months of storage at −20 °C. Lysozyme and protease activity were maintained at >75% of the levels in fresh breastmilk. This formulation represents a lead for the development of safe and affordable frozen breastmilk shelf-life extenders for at-home use to increase the longevity of stored breastmilk. Full article
Show Figures

Graphical abstract

Back to TopTop