Advanced Food Processing Technologies and Food Quality

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

Deadline for manuscript submissions: 20 March 2024 | Viewed by 3377

Special Issue Editors

Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: food technology and quality; gluten free foods; food ingredients and additives; healthy food; new directions for the use of food industry waste products; instant noodles
Special Issues, Collections and Topics in MDPI journals
Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: new directions for the use of food industry waste products; food packaging; oleo gelation; structuring substances; fats
Special Issues, Collections and Topics in MDPI journals
Institute of Computing Science, Faculty of Computing and Telecommunications, Poznan University of Technology, Piotrowo 2, 60-965 Poznan, Poland
Interests: food computing; machine learning; bioinformatics; algorithms; data analysis

Special Issue Information

Dear Colleagues,

Due to the problems caused by the COVID-19 pandemic, the energy crisis, and malnutrition in many parts of the world, it has become crucial to guarantee access to an adequate quantity of safe, healthy food for everyone.

Under climate change, it is becoming increasingly important to ensure food security in the long term by protecting land, water, and biodiversity resources, as well as reducing food loss and waste. Therefore, the production of food in accordance with closed-loop management and the zero waste concept are essential parts of the modern world.

Low-processed foods are also gaining popularity among consumers. The correct raw material composition and optimal technological process are guarantees of a high-quality final product.

A number of new food processing technologies have emerged in recent years, such as high-pressure processing, radiofrequency heating, ohmic heating, high-intensity pulsed light, and cold plasma. Many of these technologies are still in the research phase, as little is still known about their impact on food quality and safety. On the other hand, unconventional raw materials are increasingly being used because they are a source of many valuable ingredients, e.g., proteins, minerals, and vitamins. Products of this type are in demand, but consumers require appropriate sensory characteristics, so it is desirable to conduct research to ensure food quality.

Scientific research conducted on food indicates the need to search for and explain the properties of food, as well as the phenomena and processes in its processing. Therefore, the Special Issue of ‘Advanced Food Processing Technologies and Food Quality’ invites researchers in the field of food technology and nutrition to submit papers related to the use of various raw materials and innovative methods of food production, processing, process optimization, preservation, and storage in terms of food safety and quality, as well as the application of modern technologies.

Prof. Dr. Katarzyna Marciniak-Lukasiak
Prof. Dr. Anna Zbikowska
Dr. Piotr Lukasiak
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

  • food processing
  • food safety and preservation
  • food quality
  • nutrients
  • alternative sources
  • novel raw materials for food production
  • bioactive compounds
  • food additives
  • innovative technology
  • zero waste

Published Papers (2 papers)

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Research

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16 pages, 3232 KiB  
Article
Classification of Peruvian Flours via NIR Spectroscopy Combined with Chemometrics
Appl. Sci. 2023, 13(20), 11534; https://doi.org/10.3390/app132011534 - 21 Oct 2023
Viewed by 734
Abstract
Nowadays, nutritional foods have a great impact on healthy diets. In particular, maca, oatmeal, broad bean, soybean, and algarrobo are widely used in different ways in the daily diets of many people due to their nutritional components. However, many of these foods share [...] Read more.
Nowadays, nutritional foods have a great impact on healthy diets. In particular, maca, oatmeal, broad bean, soybean, and algarrobo are widely used in different ways in the daily diets of many people due to their nutritional components. However, many of these foods share certain physical similarities with others of lower quality, making it difficult to identify them with certainty. Few studies have been conducted to find any differences using practical techniques with minimal preparation and in short durations. In this work, Principal Component Analysis (PCA) and Near Infrared Spectroscopy (NIR) were used to classify and distinguish samples based on their chemical properties. The spectral data were pretreated to further highlight the differences among the samples determined via PCA. The results indicate that the raw spectral data of all the samples had similar patterns, and their respective PCA analysis results could not be used to differentiate them. However, pretreated data differentiated the foods in separate clusters according to score plots. The main difference was a C-O band that corresponded to a vibration mode at 4644 cm−1 associated with protein content. PCA combined with spectral analysis can be used to differentiate and classify foods using small samples through the chemical properties on their surfaces. This study contributes new knowledge toward the more precise identification of foods, even if they are combined. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)
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Review

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29 pages, 2298 KiB  
Review
Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants
Appl. Sci. 2023, 13(3), 1704; https://doi.org/10.3390/app13031704 - 29 Jan 2023
Cited by 10 | Viewed by 2320
Abstract
Pyrrolizidine alkaloids, tropane alkaloids and opium alkaloids are natural plant toxins that have recently gained special interest in food safety due to their concerning occurrence in many foods and feeds. Although a legislation for these alkaloids has recently been established, the concentration levels [...] Read more.
Pyrrolizidine alkaloids, tropane alkaloids and opium alkaloids are natural plant toxins that have recently gained special interest in food safety due to their concerning occurrence in many foods and feeds. Although a legislation for these alkaloids has recently been established, the concentration levels of these toxins in food exceed in many cases the maximum limit established by the competent authorities. Moreover, these regulations only establish maximum limits of these compounds for certain raw materials, but processed products are generally not considered. However, it is important to correctly assess the potential health risk of these alkaloids through the diet. Accordingly, this review aims to provide insight into these alkaloids and give an overview on how food processing and culinary preparation can influence their content and stability. For this purpose, the most relevant works that address the effect of heat treatment, fermentation, infusion preparation (transfer rate) and other treatments (milling, washing and soaking) on these natural toxins are reviewed. To date, this research field has been scarcely studied and many of the results published are contradictory, so it is not always possible to establish conclusive findings. In many cases, this is due to a lack of experimental design and exhaustive control of the different variables that may affect these treatments and preparations. Likewise, considering the transformation of these alkaloids into toxic degradation products it is also of high interest. Therefore, further studies are needed to delve deeper into the stability of these toxins and to understand how their content may be affected by the transformation of contaminated raw materials into processed products, so that the risk exposure of the population to these alkaloids through diet can be determined more precisely. Hence, this topic constitutes a research line of great interest for future works with many challenges to be resolved. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)
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