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Processing and Preservation of Food Products and By-Products
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Processing and Preservation of Food Products and By-Products

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

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 9418

Special Issue Editors

Dr. Saroat Rawdkuen

E-Mail Website
Guest Editor
Food Science and Technology, Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand
Interests: biodegradable food packaging; antioxidants; functional property; noodles; flour; rice bran; protein and enzyme extraction; agricultural by-product utilization
Prof. Dr. Mazumder Md Anisur Rahman

E-Mail Website
Guest Editor
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
Interests: processing and technology development; phytochemicals; functional products; health prevention and promotions; by-product utilization; extraction of bioactive compounds

Special Issue Information

Dear Colleagues,

As the world population continues to grow, much more effort and innovation is going to be urgently needed in order to sustainably increase agricultural production, processing and preservation, decrease food losses and by-product utilization and ensure that all suffering from hunger and malnutrition have access to nutritious food. Scientists believe that it is possible to eradicate hunger within the next generation, and are working together to achieve this goal via research, development and innovation. There are many processing techniques that, created using the latest scientific knowledge and recent ideas, can support productive agricultural products through conventional, emerging and other means, and the more extensive utilization of the by-products generated.

For this reason, a Special Issue of Foods is being released, focusing on “Processing and Preservation of Food Products and By-Products”. It aims to provide an overview of the current status and future perspectives on knowledge, technology and their implementation.

Potential topics include, but are not limited to, the following:

Processing and Preservation of Agricultural Products

  • Preservation of agricultural products by using conventional methods; minimal processing, heat treatment, low temperature, concentration, antimicrobials and antioxidants, food additives, pH and Aw treatments, control and modified atmosphere packaging, hurdle technology, etc.;
  • Emerging technologies for agricultural product processing; high-pressure processing, pulse electric field, high-intensity pulsed light, radio frequency electric fields, ultrasound, irradiation, microwave, ohmic heating, cold plasma, etc.

Agricultural By-Product Utilization

  • Extraction, isolation and characterization of active compounds from potential agricultural by-products;
  • Utilization of agricultural by-products for the manufacture of macro- and micronutrients, biofuels, enzymes, antioxidants, antimicrobials, functional bioactive compounds, functional ingredients, animal feed, antibiotics, etc.;
  • Development of novel functional foods through the utilization of different types of agricultural by-products.

This Special Issue on “Processing and Preservation of Food Products and By-Products” plans to include a selection of recent research and current review articles concerning the processing and utilization of agricultural products and their by-products using conventional ,as well as novel, techniques for added value and shelf life extension.

Dr. Saroat Rawdkuen
Prof. Dr. Mazumder Md Anisur Rahman
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

  • food preservation
  • food processing
  • novel technology
  • emerging techniques
  • shelf life extension
  • agricultural product
  • by-product utilization
  • valorization
  • functional ingredients
  • active compounds

Published Papers (4 papers)

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Research

21 pages, 1892 KiB  
Article
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
by Johannes Delgado-Ospina, Luigi Esposito, Junior Bernardo Molina-Hernandez, José Ángel Pérez-Álvarez, Maria Martuscelli and Clemencia Chaves-López
Foods 2023, 12(13), 2442; https://doi.org/10.3390/foods12132442 - 21 Jun 2023
Cited by 2 | Viewed by 1393
Abstract
The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly [...] Read more.
The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained from toasted Colombian Criollo cocoa beans. Three particle sizes (A: >710 µm; B: >425 and <710 µm; C: <425 µm) were evaluated in the CSI, which was traditionally prepared by adding CS to hot water (1%). The decrease in particle size increased the antioxidant capacity (DPPH and ABTS) and the total phenolic compounds. A significant effect (p < 0.05) both of the particle size and of the temperature of tasting was found on some sensory attributes: greater bitterness, acidity, and astringency were due to the greater presence of epicatechin, melanoidins, and proanthocyanidins in the smaller particle sizes. The analysis of the volatile organic compounds showed that the CSI aroma was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool, which present few variations among the particle sizes. Moreover, analysis of biogenic amines, ochratoxin A, and microbial load showed that CSI is not a risk to public health. Reducing particle size becomes an important step to valorize the functional properties of CS and increase the quality of CSI. Full article
(This article belongs to the Special Issue Processing and Preservation of Food Products and By-Products)
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19 pages, 7292 KiB  
Article
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting
by Chantira Wongnen, Worawan Panpipat, Nisa Saelee, Saroat Rawdkuen, Lutz Grossmann and Manat Chaijan
Foods 2023, 12(11), 2261; https://doi.org/10.3390/foods12112261 - 03 Jun 2023
Cited by 1 | Viewed by 2325
Abstract
Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in [...] Read more.
Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg’s lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used. Full article
(This article belongs to the Special Issue Processing and Preservation of Food Products and By-Products)
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22 pages, 2941 KiB  
Article
Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder
by Sunantha Ketnawa and Saroat Rawdkuen
Foods 2023, 12(6), 1269; https://doi.org/10.3390/foods12061269 - 16 Mar 2023
Cited by 5 | Viewed by 2871
Abstract
This research aimed to determine the feasibility of using mushrooms as an alternative ingredient in texturized vegetable protein (TVP) production using a single-screw extruder. TVPs from King Oyster (TVP-KO) and Pheonix mushroom (TVP-PH) were successfully developed and characterized. The visual appearance of TVP [...] Read more.
This research aimed to determine the feasibility of using mushrooms as an alternative ingredient in texturized vegetable protein (TVP) production using a single-screw extruder. TVPs from King Oyster (TVP-KO) and Pheonix mushroom (TVP-PH) were successfully developed and characterized. The visual appearance of TVP was reddish-brown, with a distinct roasted mushroom-soybean aroma. When rehydrated and cooked, both TVPs provided a minced meat-like appearance and chewy meat texture comparable to commercial TVP (TVP-Com); however, they had inferior water and oil holding and rehydration capacities. TVPs contained comparable protein content to TVP-Com (45–47 wt%), slightly lower carbohydrate content (33–36 wt% vs. 39 wt%), and ash (3–4 wt% vs. 8 wt%), but higher lipid content (7–8 wt% vs. 0.84 wt%) than TVP-Com. Sai-aua prepared from TVP-KO gained the highest overall acceptability. Mushrooms proved to be a potential source for TVP production due to their availability, low cost, nutritional value, and health benefits. Moreover, this finding helps add value to traditional meat products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and low cost. In addition, the study would provide scientific resources for developing plant-based meat products that address health awareness and economic and environmental sustainability concerns. Full article
(This article belongs to the Special Issue Processing and Preservation of Food Products and By-Products)
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13 pages, 3418 KiB  
Article
Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein
by Saban Thongkong, Wannaporn Klangpetch, Kridsada Unban, Pipat Tangjaidee, Yuthana Phimolsiripol, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Regine Schönlechner, Parichat Thipchai and Suphat Phongthai
Foods 2023, 12(4), 835; https://doi.org/10.3390/foods12040835 - 15 Feb 2023
Cited by 3 | Viewed by 2103
Abstract
The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties (“Kum Chao Mor Chor 107” and “Kum Doi Saket”). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV [...] Read more.
The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties (“Kum Chao Mor Chor 107” and “Kum Doi Saket”). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extraction efficiency by 20.71–22.8% (p < 0.05). The molecular weight distribution detected by SDS-PAGE and amino acid profiles of extracted rice bran proteins was likely unchanged. The PEF treatment influenced changes in the secondary structures of rice bran proteins, especially from the β-turn to the β-sheet structure. Functional properties of rice bran protein including oil holding capacity and emulsifying properties were significantly improved by PEF treatments by about 20.29–22.64% and 3.3–12.0% (p < 0.05), respectively. Foaming ability and foam stability increased by 1.8- to 2.9-fold. Moreover, the in vitro digestibility of protein was also enhanced, which was consistent with the increment of DPPH and ABTS radical-scavenging activities of peptides generated under in vitro gastrointestinal digestion (37.84–40.45% and 28.46–37.86%, respectively). In conclusion, the PEF process could be a novel technique for assisting the extraction and modification of the protein’s digestibility and functional properties. Full article
(This article belongs to the Special Issue Processing and Preservation of Food Products and By-Products)
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