Novel Approaches in Food Preservation and Their Impact on the Food System

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

Deadline for manuscript submissions: closed (9 July 2023) | Viewed by 15876

Special Issue Editors


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Guest Editor
Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy
Interests: chromatographic techniques; mass spectrometry; sampling as SPME; MEPS sensory analysis; volatolomics by HS-SPME-GC-MS; proteomics by nano-LC/ESI/IT/MS/MSn; lipidomics by UHPLC/ESI/Orbitrap mass spectrometer focused on volatile; lipid and protein profiles of different food matrices
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
1. Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
2. Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
Interests: food packaging; food quality; shelf life; antioxidants; natural compounds; food processing

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Guest Editor
Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy
Interests: food safety; food science and technology; analytical chemistry; analytical methods development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The increase in consumer demand for safe, convenient and fresh food with an extended shelf life is accompanied by interest in environmental pollution caused by most of the food preservation technologies still used today. For example, the energy used for refrigeration equipment comes mainly from the combustion of fossil resources which contribute significantly to ozone depletion and climate change. Furthermore, the use of non-biodegradable petroleum-based plastic packaging materials, commonly used to protect fresh products, generates major end-of-life issues such as detrimental persistence of plastic particles in our environment that our societies have failed to solve until now. Furthermore, the use of heat through heat-treatment operations, which includes among others pasteurization, sterilization, drying and evaporation, is still a common practice of the food industries in order to ensure the microbiological safety of their products. However, these food processes cause significant heat losses on the surfaces of equipment and systems, reduced heat transfer efficiency, and thermal damage from overheating, due to the time it takes to conduct sufficient heat into the thermal center of the food. Nowadays, it is necessary to optimize the use of these technologies as "only necessary for them" by promoting new sustainable food technologies.

As Guest Editor of the special issue "Novel approaches in food preservation and their impact on the food system" in Foods (ISSN 2304-8158, https://www.mdpi.com/journal/foods), I would like to invite to contribute with an article or review paper focused on recent studies on the development of emerging sustainable solutions for food storage and their impact on the food system, thus contributing to more sustainable food value chains and limiting food waste. In this contest, bio-preservatives, active packaging together with eco-friendly and non-thermal technologies are of great interest.

Dr. Annalisa Mentana
Dr. Fabio Licciardello
Dr. Maria Tufariello
Dr. Marco Iammarino
Guest Editors

Manuscript Submission Information

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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.

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Keywords

  • technological process
  • food control
  • food safety
  • new strategies
  • environmental impact
  • analytical method development
  • food packaging

Published Papers (7 papers)

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Editorial

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3 pages, 189 KiB  
Editorial
Novel Approaches in Food Preservation and Their Impact on the Food System
by Maria Tufariello, Marco Iammarino, Fabio Licciardello and Annalisa Mentana
Foods 2023, 12(21), 4046; https://doi.org/10.3390/foods12214046 - 06 Nov 2023
Viewed by 932
Abstract
The increase in consumer demand for safe, convenient, and fresh food with an extended shelf life is accompanied by an interest in the environmental impacts caused by the food industry [...] Full article

Research

Jump to: Editorial

17 pages, 3383 KiB  
Article
Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2
by Cristina Cejudo, Ana Belén Díaz, Lourdes Casas, Enrique Martínez de la Ossa and Casimiro Mantell
Foods 2023, 12(16), 3085; https://doi.org/10.3390/foods12163085 - 17 Aug 2023
Cited by 1 | Viewed by 835
Abstract
In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO2 are a suitable alternative. This study evaluates the [...] Read more.
In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO2 are a suitable alternative. This study evaluates the effectiveness of this process in the stabilization and preservation of white grape must, studying the influence of time, pressure, and CO2 percentage on must characteristics. In spite of the percentage of CO2 turned out to be the variable that affects the most the process, no remarkable differences were observed in pH, acidity, and color intensity between untreated and treated musts. Moreover, this technique has proven to be very efficient in the reduction of aerobic mesophilic microorganisms as well as in the reduction of residual polyphenol oxidase activities, being lower than those obtained with SO2 addition (60 and 160 mg/L). Based on the results, the most convenient conditions were 100 bar and 10% CO2, for 10 min treatment. Full article
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15 pages, 1622 KiB  
Article
Untargeted Lipidomics and Chemometric Tools for the Characterization and Discrimination of Irradiated Camembert Cheese Analyzed by UHPLC-Q-Orbitrap-MS
by Michele Tomaiuolo, Valeria Nardelli, Annalisa Mentana, Maria Campaniello, Rosalia Zianni and Marco Iammarino
Foods 2023, 12(11), 2198; https://doi.org/10.3390/foods12112198 - 30 May 2023
Cited by 4 | Viewed by 1260
Abstract
In this work, an investigation using UHPLC-Q-Orbitrap-MS and multivariate statistics was conducted to obtain the lipid fingerprint of Camembert cheese and to explore its correlated variation with respect to X-ray irradiation treatment. A total of 479 lipids, categorized into 16 different lipid subclasses, [...] Read more.
In this work, an investigation using UHPLC-Q-Orbitrap-MS and multivariate statistics was conducted to obtain the lipid fingerprint of Camembert cheese and to explore its correlated variation with respect to X-ray irradiation treatment. A total of 479 lipids, categorized into 16 different lipid subclasses, were measured. Furthermore, the identification of oxidized lipids was carried out to better understand the possible phenomena of lipid oxidation related to this technological process. The results confirm that the lipidomic approach adopted is effective in implementing the knowledge of the effects of X-ray irradiation on food and evaluating its safety aspects. Furthermore, Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) were applied showing high discriminating ability with excellent values of accuracy, specificity and sensitivity. Through the PLS-DA and LDA models, it was possible to select 40 and 24 lipids, respectively, including 3 ceramides (Cer), 1 hexosyl ceramide (HexCer), 1 lysophosphatidylcholine (LPC), 1 lysophosphatidylethanolamine (LPE), 3 phosphatidic acids (PA), 4 phosphatidylcholines (PC), 10 phosphatidylethanolamines (PE), 5 phosphatidylinositols (PI), 2 phosphatidylserines (PS), 3 diacylglycerols (DG) and 9 oxidized triacylglycerols (OxTG) as potential markers of treatment useful in food safety control plans. Full article
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12 pages, 924 KiB  
Article
Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets
by Asrar Nabil Damdam, Ashwaq Alzahrani, Lama Salah and Kahled Nabil Salama
Foods 2023, 12(3), 606; https://doi.org/10.3390/foods12030606 - 01 Feb 2023
Cited by 5 | Viewed by 2782
Abstract
One-third of the world’s food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilage during [...] Read more.
One-third of the world’s food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilage during processing, storage, and distribution, where microbial contamination causes significant losses throughout the supply chain. This study examined the efficacy of UV-C irradiation and vacuum-sealing in preventing microbiological deterioration in beef, chicken, and salmon fillets. The samples were sterilized using a constant UV-C irradiation dose of 360 J/m2 and stored under a reduced pressure of 40 kPa. A microbiological analysis was conducted daily to examine the microbial contamination, which included counting the colonies of Pseudomonas spp., aerobic bacteria, lactic acid bacteria (LAB), Salmonella, and Escherichia coli, as well as monitoring the increase in pH levels. The results demonstrated a statistically significant difference (p > 0.05) in the aerobic bacteria counts between the storage conditions and storage days in all samples, which is a primary indicator of microbial spoilage. In contrast, the differences varied in the Pseudomonas spp. and LAB counts between the storage conditions and storage days, and there was no significant difference (p < 0.05) in the pH levels between the storage conditions. The results indicate that the combination of UV-C irradiation and vacuum sealing effectively inhibits microbial growth and extends the shelf-life of beef, chicken, and salmon fillets by 66.6%. Full article
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11 pages, 700 KiB  
Article
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing
by Maria Concetta Tenuta, Elisa Artoni, Patrizia Fava, Cristina Bignami and Fabio Licciardello
Foods 2023, 12(2), 342; https://doi.org/10.3390/foods12020342 - 11 Jan 2023
Cited by 4 | Viewed by 3711
Abstract
The present study assessed the effectiveness of high pressure processing (HPP) for the quality maintenance of pitted sour cherries, with special regard to microbial stabilization and the maintenance of color and of chemical–nutritional properties. The HPP treatment (600 MPa for 3 min at [...] Read more.
The present study assessed the effectiveness of high pressure processing (HPP) for the quality maintenance of pitted sour cherries, with special regard to microbial stabilization and the maintenance of color and of chemical–nutritional properties. The HPP treatment (600 MPa for 3 min at 4 °C) was effective at minimizing the initial microbial load, which remained at negligible levels throughout 5 months of refrigerated storage. The color and total phytochemical content of sour cherries were not influenced by the HPP treatment and were maintained at levels comparable with the fresh product for 3 months of refrigerated storage. For longer storage periods, the typical red color decreased, in agreement with the content of total anthocyanins, which showed a significant decrease (up to 65% after 5 months). The antioxidant activity, measured by the ABTS and DPPH assays, was not affected by the HPP treatment, but slightly reduced during refrigerated storage. The study suggests that HPP may be exploited to extend the shelf life, while maintaining the fresh-like features of sour cherries, thus offering an alternative option to current preservation techniques (based on freezing or heating) commonly applied to this product. Full article
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15 pages, 895 KiB  
Article
Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers
by Paulina Olivas-Méndez, América Chávez-Martínez, Eduardo Santellano-Estrada, Luis Guerrero Asorey, Rogelio Sánchez-Vega, Ana Luisa Rentería-Monterrubio, David Chávez-Flores, Juan Manuel Tirado-Gallegos and Gerardo Méndez-Zamora
Foods 2022, 11(14), 2018; https://doi.org/10.3390/foods11142018 - 08 Jul 2022
Cited by 11 | Viewed by 2788
Abstract
The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). [...] Read more.
The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). Six treatments were evaluated: T1 (control, without additives), T2 (GEO 1%), T3 (REO 1%), T4 (CPO 0.5%), T5 (GEO 1% + CPO 0.5%) and T6 (REO 1% + CPO 0.5%). The microbiological quality, physicochemical characteristics, sensory evaluation, and lipid oxidation of hamburgers were evaluated. REO, GEO and CPO limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta, moulds and yeasts, lactic acid bacteria and coliforms (p < 0.05); however, this effect depended on time. Furthermore, lipid oxidation decreased significantly (p < 0.5) in all treatments, except for T5 (GEO 1% + CPO 0.5%). Regarding sensory acceptance, consumers preferred BH with GEO in terms of colour, odour, flavour and overall appearance (p < 0.05). It is concluded that REO, GEO and CPO, alone or in combination, improve microbiological quality and inhibit the lipid oxidation of BH. Full article
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13 pages, 1514 KiB  
Article
The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets
by Monika Modzelewska-Kapituła, Renata Pietrzak-Fiećko, Arkadiusz Zakrzewski and Adam Więk
Foods 2022, 11(11), 1605; https://doi.org/10.3390/foods11111605 - 29 May 2022
Cited by 6 | Viewed by 1929
Abstract
The aim of the study was to investigate the influence of temperature and time combination on the quality of pikeperch fillets and to propose settings which allow high nutritional quality fish fillets to be obtained. The material for the study consisted of 24 [...] Read more.
The aim of the study was to investigate the influence of temperature and time combination on the quality of pikeperch fillets and to propose settings which allow high nutritional quality fish fillets to be obtained. The material for the study consisted of 24 farmed pikeperch (Sander lucioperca) fillets, which were evaluated raw and after sous vide (SV) cooking proceeded at 65 °C for 45 min (SV65), 75 °C for 20 min (SV75), and 90 °C for 10 min (SV90). The chemical composition was affected by SV procedure; SV90 was similar to raw samples in terms of moisture, protein, and fat content, whereas SV65 differed the most. Carnosine contents decreased in all SV samples compared with raw ones, and anserine only decreased in SV90. There were no differences in terms of fatty acid composition (% of total) between SV and raw samples. In SV75 and SV90 total viable counts, Enterobacteriaceae, Enterococcus sp., and Staphylococcus sp. were reduced below a detection level but not in SV65. These samples also showed a better sensory quality than SV65. Therefore, SV75 and SV90 might be recommended for pikeperch fillets preparation, taking into account safety and nutritional aspects. Full article
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