Advances in Non-thermal Technologies for Food, Beverages, and Pharmaceutical Processing

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (30 December 2023) | Viewed by 521

Special Issue Editors

Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
Interests: non-thermal processing; high-pressure processing (HPP); chemistry, biochemistry, and nutrition of food components; natural antioxidants; phenolic compounds; antioxidant activity; seafood processing and utilization of processing by-products; functional foods, nutraceuticals, and pharmaceuticals
Special Issues, Collections and Topics in MDPI journals
1. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
2. Marine Bioprocessing Facility, Centre of Aquaculture and Seafood Development, Marine Institute, Memorial University, St. John’s, NL A1C 5R3, Canada
Interests: upstream bioprocessing; downstream bioprocessing; high-pressure processing (HPP); seafood processing and utilization; drying; recovery of high-value compounds (e.g., chitin/chitosan, astaxanthin, phenolics, omega-3 fatty acids, collagen, high value proteins, and peptides) from marine wastes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advanced and non-thermal technologies are green, safe, and eco-friendly for food, beverage, and pharmaceuticals. These technologies are popular for inactivating microorganisms for minimally processed products while maintaining their sensory attributes and nutrient content, similar to as with fresh products. Apart from these benefits, these technologies are considered as alternative pre-treatment or extraction methods for releasing various biomolecules from different sources due to higher extraction yields, less time consumption, better functional properties, higher bioaccessibility and bioavailability, and minimum thermal degradation on thermosensitive compounds. Due to these advantages, more and more in-depth research related to these technologies has been carried out in recent years. Therefore, the focus of this Special Issue is the application of advanced and non-thermal technologies, including but not limited to, high-pressure processing (HPP), pulsed electric field, oscillating magnetic field, ozonization, irradiation, ultrasound processing, plasma processing, freeze drying, fermentation, and germination; and how such technologies influence food, beverage, and pharmaceuticals as well as food preservation, characterization and health promotion. We invite you to submit your original research or comprehensive review articles related to these technologies.

Dr. Hossain Abul
Dr. Deepika Dave
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. Applied Sciences 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

  • advanced technology
  • non-thermal processing
  • food preservation
  • extraction and characterization
  • thermosensitive compounds
  • bioaccessibility and bioavailability
  • health promotion

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Research

15 pages, 1749 KiB  
Article
The Effect of the Addition of Powdered Sumac (Rhus coriaria L.) and Cold Plasma Treatment on the Quality of Carrot Juice
Appl. Sci. 2024, 14(3), 1263; https://doi.org/10.3390/app14031263 - 02 Feb 2024
Viewed by 328
Abstract
The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. [...] Read more.
The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. Experiments were carried out with sumac powder concentrations of 0.5 and 3%, which were added before or after 20 min plasma treatment using a gliding arc reactor. The combination of CAP and 3% sumac powder resulted in very effective microbial reduction (to an undetectable level on each day of testing). These juices were characterized by an extended microbiological shelf life of up to 72 h. Additionally, the juice which was first enriched with 3% sumac and then treated with cold plasma, even on the last day of testing, contained 34.36 mg/100 mL of polyphenols and 3.49 mg/100 g more carotenoids than the control samples. The total effect of the application of these method is highly important for the improvement of the quality and safety of carrot juice. Full article
Show Figures

Figure 1

Back to TopTop