Novel Eco-Friendly Technologies to Improve Food Safety and Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 2064

Special Issue Editors


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Guest Editor
Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
Interests: processing and preservation of meat and meat products; nonthermal technologies; food safety; food quality; development of new added-value products from food processing byproducts
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Guest Editor
Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil
Interests: microbial inactivation kinetics; multivariate modeling; multivariate statistics; food authenticity; food fraud; preservation of meat and meat products; nonthermal technologies; food safety; food quality; treatment optimization

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Guest Editor
Department of Food Engineering, Federal University of Espírito Santo, Alegre 29500-000, Brazil
Interests: food safety engineering; non-thermal processing; predictive food microbiology; food contaminants; applied statistics and meta-analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The demand for high-quality sustainable foods with no chemical additives is increasing worldwide. However, reconciling this demand for food with such attributes is challenging for the scientific community and food industries, owing to the high complexity and variability inherent to food products and technologies. This Special Issue comprises applying green technologies to enhance food safety and quality by considering microbiological, physicochemical, sensorial, and toxicological parameters referring to food characterization, authenticity, traceability, preservation, and processing. Innovative studies focusing on eco-friendly and cost-effective technologies for ensuring food quality and origin and maintaining or improving food quality attributes are welcome. Research articles, reviews, communications, and concept papers will be accepted in this section.  

Dr. Maria Lucia Guerra Monteiro
Dr. Yhan Da Silva Mutz
Dr. Denes do Rosario
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. Foods 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 2900 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

  • novel green food preservation technologies
  • non-thermal treatments
  • hurdle technologies
  • food processing improvement
  • food authenticity
  • traceability
  • shelf-life
  • pathogen inactivation
  • sensory science
  • treatment optimization

Published Papers (1 paper)

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Review

17 pages, 893 KiB  
Review
Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review
by Maria Lúcia Guerra Monteiro, Yhan da Silva Mutz, Karen de Abreu Francisco, Denes Kaic Alves do Rosário and Carlos Adam Conte-Junior
Foods 2023, 12(10), 1961; https://doi.org/10.3390/foods12101961 - 11 May 2023
Cited by 1 | Viewed by 1654
Abstract
This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments [...] Read more.
This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments to reduce Gram-negative and Gram-positive bacteria were UV-C at 0.5 J/cm2 + non-thermal atmospheric plasma (NTAP) for 8 min (33.83%) and 1% Verdad N6 + 0.05 J/cm2 + vacuum packaging (25.81%), respectively. An oxygen absorber with 0.102 J/cm2 was the best combined treatment, reducing lipid oxidation (65.59%), protein oxidation (48.95), color (ΔE = 4.51), and hardness changes (18.61%), in addition to a shelf-life extension of at least 2 days. For meat products, Gram-negative bacteria were more reduced by nir-infrared heating (NIR-H; 200.36 µW/cm2/nm) combined with 0.13 J/cm2 (70.82%) and 0.11 J/cm2 (52.09%). While Gram-positive bacteria by 0.13 J/cm2 with NIR-H (200.36 µW/cm2/nm), 1, 2, or 4 J/cm2 with flash pasteurization (FP) during 1.5 or 3 s, and 2 J/cm2 with FP for 0.75 s (58.89–67.77%). LAE (5%) + 0.5 J/cm2 was promising for maintaining color and texture. UV-C combined technologies seem to be a cost-effective alternative to ensure safety with little to no quality changes in fish and meat products. Full article
(This article belongs to the Special Issue Novel Eco-Friendly Technologies to Improve Food Safety and Quality)
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