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Special Issue "Green Processing Technology of Plant Food"

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 15 June 2023 | Viewed by 3013

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Special Issue Editors

Dr. Ibrahim Palabiyik

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Guest Editor

Department of Food Engineering, Faculty of Agriculture, Tekirdağ Namık Kemal University, Tekirdag 59030, Turkey
Interests: food engineering; food technology; plant food; non-thermal processes
Special Issues, Collections and Topics in MDPI journals

Dr. Ilyas Atalar

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Guest Editor

Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir, Turkey
Interests: food technology; non-thermal processes; dairy technology

Prof. Dr. Nevzat Konar

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Guest Editor

Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir, Turkey
Interests: chocolate; confectionery products; food technology

Dr. Ömer Said Toker

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Guest Editor

Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
Interests: chocolate; confectionery products; food rheology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food ingredients are subjected to various thermal treatments during processing to enhance their shelf-life, form the final product and start chemical reactions to improve their physicochemical and sensorial properties. However, the environmental impact of the food industry is of increasing concern for society. Reductions in the produced harmful substances and energy consumption are all requirements that the industry must consider. Moreover, as a result of the increasing consumer demand for minimally processed, fresh-seemig food products with high sensory and nutritional qualities, there is a growing interest in non-thermal processeses.

This Special Issue of Foods is seeking original and high-quality papers focusing on the latest advances in the use of non‑thermal technologies in the development of unique food processes, healthy and nutritious products, and novel food ingredients. The topics include, but are not limited to: the use of green technologies such as cold plasma, ozone, pulsed electric field, ohmic heating, ultraviolet radiations, high-pressure processing, ultrasonication, supercritical CO₂ in the processing of plant foods, considering the preservation or modification of the currently applied food production processes.

Dr. Ibrahim Palabiyik
Dr. Ilyas Atalar
Prof. Dr. Nevzat Konar
Dr. Ömer Said Toker
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 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

green processing
non-thermal process
preservation
shelf life
quality
minimally processed
plasma
ultrasonication
ohmic heating
high-pressure processing.

Published Papers (4 papers)

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Research

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Open AccessArticle

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Osman Gul

Furkan Turker Saricaoglu

and

Foods 2023, 12(9), 1791; https://doi.org/10.3390/foods12091791 - 26 Apr 2023

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Abstract

Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free −SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G′) > loss modulus (G′′)). In addition, the gelation temperature of proteins decreased to about 60–65 °C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates. Full article

(This article belongs to the Special Issue Green Processing Technology of Plant Food)

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Open AccessArticle

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)

Sebnem Mutlu

Berkay Kopuk

and

Ibrahim Palabiyik

Foods 2023, 12(8), 1563; https://doi.org/10.3390/foods12081563 - 07 Apr 2023

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Abstract

In the present study, the effects of the treatment of chia seeds with a cold atmospheric pressure plasma jet (CP) using argon as a working gas for different times (30, 60, and 120 s) on the rheological, structural, and microstructural properties of the freeze-dried mucilages at −54 °C were investigated. All mucilage gels showed pseudoplastic flow behavior, and CP treatment of chia seeds increased the viscosity of mucilages, probably due to the cross-linking between polymer molecules. The dynamic rheological analysis revealed that all mucilages were elastic gels and that CP treatment improved the elastic properties in a treatment time-dependent manner. Large amplitude oscillatory shear (LAOS) results showed that freeze-dried mucilages showed Type I strain-thinning behavior. Similar to small amplitude oscillatory shear (SAOS) results, CP treatment has affected and improved the large deformation behavior of mucilages depending on treatment time. Meanwhile, Fourier transform infrared spectroscopy (FTIR) revealed the incorporation of hydroxyl groups onto the surface and the formation of C-O-C glycosidic bonds during plasma treatment. Scanning electron microscope (SEM) micrographs showed the formation of denser structures with CP treatment time. Regarding color properties, CP treatment decreased the lightness values of mucilages. Overall, this study showed that CP is an effective way to modify both the SAOS and LAOS properties of freeze-dried chia mucilage and improve viscosity. Full article

(This article belongs to the Special Issue Green Processing Technology of Plant Food)

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Open AccessArticle

Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes

and

Foods 2023, 12(6), 1280; https://doi.org/10.3390/foods12061280 - 17 Mar 2023

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Abstract

In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples were treated at six different pressures (100 to 600 MPa–HPP100 to HPP600) for 3 min. Moisture, total soluble solids, and pH showed no significant differences between untreated (UNTR) and treated samples. Pumpkin tissue showed great structural modifications as changes in cell size and shape, cell wall damage, increased cell wall thickness, cell detachment and dehydration, and calcium ions deposition mainly from HPP300 to 600. UNTR samples showed the highest value of maximum and minimum cell elongation, perimeter segment, and a more regular cell wall thickness whereas HPP600 showed the lowest values for all these parameters. A noticeable difference was observed in HPP600 samples, with a difference in terms of color (ΔE 11.3 ± 1.9) and hardness (87.4 ± 27.8 N) compared to the UNTR ones (194.9 ± 37.9 N) whereas treatments at other pressures changed less markedly the color and texture. HPP200 could ensure a higher amount of starch and pectin availability while HPP200 and HPP400 showed the highest total antioxidants capacity. High-pressure treatment from HPP400 to 600 gave the highest destruction of microorganisms but negatively influenced the structural quality as well as texture and microstructure. Full article

(This article belongs to the Special Issue Green Processing Technology of Plant Food)

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Review

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Open AccessReview

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Alaa R. Abdulstar

Ammar B. Altemimi

and

Asaad R. Al-Hilphy

Foods 2023, 12(7), 1459; https://doi.org/10.3390/foods12071459 - 29 Mar 2023

Cited by 1 | Viewed by 812

Abstract

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products. Full article

(This article belongs to the Special Issue Green Processing Technology of Plant Food)

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