Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Various Food Processing Techniques to Improve Food Quality and Safety
share announcement

Various Food Processing Techniques to Improve Food Quality and Safety

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 9684

Special Issue Editors

Dr. Yungang Cao

E-Mail Website1 Website2
Guest Editor
School of Food Science and Technology, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710016, China
Interests: protein structure and function; protein chemistry; meat science and technology; active packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Weiwei Li

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
Interests: food emulsions; bioactive compounds delivery; multiple component interactions
Special Issues, Collections and Topics in MDPI journals
Dr. Junrong Huang

E-Mail Website
Guest Editor
School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, China
Interests: food chemistry; cereal food processing; multiple component interactions; functional food development

Special Issue Information

Dear Colleagues,

Modern life needs high-quality and safe food. However, in the process of food processing and storage, food quality and safety are easily damaged. Food ingredients undergo a series of physicochemical or biochemical reactions and interactions during processing, which have a positive and negative impact on food quality and safety. Understanding the changes of food components at the molecular level during processing and storage supports the regulation of the quality of processed food. At the same time, advanced, green, convenient and effective food processing technology is urgently needed in order to improve food quality and safety. Therefore, the purpose of this Special Issue is to collate the latest major advancements in research fields related to various food processing technologies, so as to improve food quality and safety. Original manuscripts, including full-length articles, short communications, and mini-reviews, are welcomed. All manuscripts will undergo peer review before being accepted for publication.

[Topics]

Topics of interest include but are not limited to:

  • New food processing techniques to improve food quality and safety ;
  • Changes in the physical, chemical and biochemical composition and the structure of molecules during food processing;
  • Reducing the formation of mutagens or carcinogens during food processing.

Dr. Yungang Cao
Dr. Weiwei Li
Dr. Junrong Huang
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 quality and safety
  • food processing
  • food storage
  • componential interactions
  • physicochemical reactions

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

19 pages, 2333 KiB  
Article
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
by Marina Kravets, Cristina Cedeño-Pinos, Andrés Abea, Maria Dolors Guàrdia, Israel Muñoz and Sancho Bañón
Foods 2023, 12(15), 2837; https://doi.org/10.3390/foods12152837 - 26 Jul 2023
Cited by 4 | Viewed by 1346
Abstract
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature [...] Read more.
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70–100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A “fresh-like” good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers. Full article
(This article belongs to the Special Issue Various Food Processing Techniques to Improve Food Quality and Safety)
►▼ Show Figures

Figure 1

15 pages, 2519 KiB  
Article
Microwave-Triggered 4D Automatic Color Change in 3D-Printed Food Materials Incorporating Natural Pigments
by Yaolei Zhu, Zhenbin Liu, Xiaofan Zhang, Chaojun He and Xinxin Zhang
Foods 2023, 12(10), 2055; https://doi.org/10.3390/foods12102055 - 19 May 2023
Cited by 3 | Viewed by 1292
Abstract
The feasibility of using microwaves to quickly stimulate automatic color change in 3D-printed food containing curcumin or anthocyanins was studied. Firstly, with a dual-nozzle 3D printer, stacked structures included mashed potatoes (MPs, upper part, containing anthocyanins) and lemon juice–starch gel (LJSG, lower part) [...] Read more.
The feasibility of using microwaves to quickly stimulate automatic color change in 3D-printed food containing curcumin or anthocyanins was studied. Firstly, with a dual-nozzle 3D printer, stacked structures included mashed potatoes (MPs, upper part, containing anthocyanins) and lemon juice–starch gel (LJSG, lower part) were 3D-printed and post-treated using a microwave. The results indicated that the viscosity and gel strength (indicated by the elastic modulus (G′) and complex modulus (G*)) of LJSG were improved with the increase in starch concentration, while water mobility was reduced. During microwave post-treatment, the color change speed was negatively correlated with the gel strength but positively correlated with the diffusion of H+ and anthocyanin concentration. Secondly, nested structures were 3D-printed using MPs containing curcumin emulsion and baking soda (NaHCO3). During microwave post-treatment, the curcumin emulsion structure was destroyed, and NaHCO3 was decomposed, along with an increase in alkalinity; thus, the automatic color change was achieved with the automated presentation of hidden information. This study suggests that 4D printing could enable the creation of colorful and attractive food structures using a household microwave oven, leading to more imaginative solutions regarding personalized foods, which may be particularly important to people with poor appetites. Full article
(This article belongs to the Special Issue Various Food Processing Techniques to Improve Food Quality and Safety)
►▼ Show Figures

Figure 1

14 pages, 3262 KiB  
Article
Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks
by Suya Xie, Hongbo Li, Na Li, Zhenbin Liu, Dan Xu, Liangbin Hu and Haizhen Mo
Foods 2023, 12(9), 1755; https://doi.org/10.3390/foods12091755 - 23 Apr 2023
Cited by 2 | Viewed by 1400
Abstract
Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study [...] Read more.
Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products. Full article
(This article belongs to the Special Issue Various Food Processing Techniques to Improve Food Quality and Safety)
►▼ Show Figures

Graphical abstract

15 pages, 4506 KiB  
Article
Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein
by Wei Zhang, Changqi Liu, Jing Zhao, Fengxian Guo, Jieyu You, Luyan Zhang and Yaosong Wang
Foods 2023, 12(7), 1506; https://doi.org/10.3390/foods12071506 - 03 Apr 2023
Cited by 6 | Viewed by 2420
Abstract
The effect of alkali-induced oxidation of three phenolic acids, namely gallic acid, epigallocatechin gallate, and tannic acid, on the structure and gelation of ginkgo seed protein isolate (GSPI) was investigated. A mixture of 12% (w/v) GSPI and different concentrations of alkali-treated [...] Read more.
The effect of alkali-induced oxidation of three phenolic acids, namely gallic acid, epigallocatechin gallate, and tannic acid, on the structure and gelation of ginkgo seed protein isolate (GSPI) was investigated. A mixture of 12% (w/v) GSPI and different concentrations of alkali-treated phenolic acids (0, 0.06, 0.24, and 0.48% w/w) were heated at 90 °C, pH 6.0, for 30 min to form composite gels. The phenolic treatment decreased the hydrophobicity of the GSPI sol while enhancing their rheological properties. Despite a reduced protein solubility, water holding capacity, stiffness, and viscoelasticity of the gels were improved by the treatments. Among them, the modification effect of 0.24% (w/v) EGCG was the most prominent. Through the analysis of microstructure and composition, it was found to be due to the covalent addition, disulfide bond formation, etc., between the quinone derivatives of phenolic acids and the side chains of nucleophilic amino acids. Phenolic acid modification of GSPI may be a potential ingredient strategy in its processing. Full article
(This article belongs to the Special Issue Various Food Processing Techniques to Improve Food Quality and Safety)
►▼ Show Figures

Graphical abstract

14 pages, 1739 KiB  
Article
Edible Pleurotus eryngii Papery Food Prepared by Papermaking Process
by Shuang Lv, Xiaolin Zhu, Zhenbin Liu, Liangbin Hu, Dan Xu, Bimal Chitrakar, Haizhen Mo and Hongbo Li
Foods 2022, 11(21), 3514; https://doi.org/10.3390/foods11213514 - 04 Nov 2022
Cited by 3 | Viewed by 2283
Abstract
The objective of the current study was to evaluate the feasibility of papery food with Pleurotus eryngii (P. eryngii) as a raw material using the papermaking process. The physical, chemical, structural, and thermal degradation properties were studied as well as the [...] Read more.
The objective of the current study was to evaluate the feasibility of papery food with Pleurotus eryngii (P. eryngii) as a raw material using the papermaking process. The physical, chemical, structural, and thermal degradation properties were studied as well as the sensory evaluation of the papery food from P. eryngii mycelia (PMP), stems (PSP), caps (PCP), and whole fruiting bodies (PEP). The results indicated that the colors from PSP, PCP, and PEP were clearly different from PMP. Thicker PSP and PMP had a smoother surface and better crispness compared to PCP. Moreover, PSP had better moisture resistance and thermal decomposition performance compared to the other groups. Nutritional composition and Fourier-transform infrared spectroscopy suggested abundant polysaccharide and protein content in all of the papery food. Finally, sensory evaluation showed that the formability, mouth feel, and overall palatability of PSP and PMP were more popular among consumers. Overall, this study provides a novel method for the preparation of papery food and provides a potential new mechanism for the further development and utilization of the fruiting bodies and mycelium of P. eryngii. Full article
(This article belongs to the Special Issue Various Food Processing Techniques to Improve Food Quality and Safety)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop