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Foods
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Novel Thermal Processing and Effects on the Foods Properties
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Novel Thermal Processing and Effects on the Foods Properties

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

Deadline for manuscript submissions: closed (15 April 2023) | Viewed by 7086

Special Issue Editors

Dr. Elsa Margarida Gonçalves

E-Mail Website
Guest Editor
Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Interests: food technology; healthy and safety food; modelling and shelf-life estimation; sensorial evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Marta Maria Moniz Nogueira de Abreu

E-Mail Website
Guest Editor
Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Interests: food technology; healthy and safety food; bioactive compounds; food enzymes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing is driven by the need to meet consumer demands for food safety, fresh and nutritious products, and the goals of value and minimal health and environmental impact. Research for environmentally friendly technologies such as new thermal processing (e.g., ohmic heating, dielectric or ultraviolet radiation) should be encouraged to respond positively to these demands. Exploration and knowledge development of alternative technologies applied in different food matrices to improve quality and extend shelf life should be intensified and disseminated. This Special Issue aims to provide an overview of new thermal technologies that ensure all these concerns. It also focuses on optimisation studies of the different technologies per se or in combination with traditional ones, promoting synergistic effects on the desired inactivation of microorganisms (food safety) and enzymes, avoiding adverse effects on functional, structural, nutritional, and sensory characteristics of foods that may occur when using these emerging technologies.

Dr. Elsa Margarida Gonçalves
Dr. Marta Maria Moniz Nogueira de Abreu
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 thermal technologies
  • food innovation
  • food processing
  • process impact assessment
  • food quality and safety
  • environmental impact
  • health benefits
  • consumer perception
  • kinetic modelling
  • technology transfer and dissemination

Published Papers (3 papers)

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Research

12 pages, 2000 KiB  
Article
Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury (Cololabis saira)
by Shibin Wang, Ji Zhang, Yifen Wang, Qingcheng Zhu, Xiaodong Wang and Donglei Luan
Foods 2023, 12(10), 2000; https://doi.org/10.3390/foods12102000 - 15 May 2023
Cited by 1 | Viewed by 1643
Abstract
The objective of this study was to investigate the effects of microwave pasteurization on the quality and shelf-life of low-sodium and intermediate-moisture Pacific saury. Microwave pasteurization was used to process low-sodium (1.07% ± 0.06%) and intermediate-moisture saury (moisture content 30% ± 2%, water [...] Read more.
The objective of this study was to investigate the effects of microwave pasteurization on the quality and shelf-life of low-sodium and intermediate-moisture Pacific saury. Microwave pasteurization was used to process low-sodium (1.07% ± 0.06%) and intermediate-moisture saury (moisture content 30% ± 2%, water activity 0.810 ± 0.010) to produce high-quality ready-to-eat food stored at room temperature. Retort pasteurization with the same thermal processing level of F90 = 10 min was used for comparison. Results showed that microwave pasteurization had significantly (p < 0.001) shorter processing times (9.23 ± 0.19 min) compared with traditional retort pasteurization (17.43 ± 0.32 min). The cook value (C) and thiobarbituric acid (TBARS) content of microwave-pasteurized saury were significantly lower than that of retort-pasteurized saury (p < 0.05). With more microbial inactivation, microwave pasteurization brought better overall texture than retort processing. After 7 days of storage at 37 °C, the total plate count (TPC) and TBARS of microwave pasteurized saury still met the edible standard, while the TPC of retort pasteurized saury no longer did. These results showed that the combined processing of microwave pasteurization and mild drying (Aw < 0.85) could produce high-quality ready-to-eat saury products. These results indicate a new methodology for producing high-quality products stored at room temperature. Full article
(This article belongs to the Special Issue Novel Thermal Processing and Effects on the Foods Properties)
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15 pages, 12805 KiB  
Article
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality
by Carla Alegria, Elsa M. Gonçalves, Margarida Moldão-Martins and Marta Abreu
Foods 2022, 11(16), 2422; https://doi.org/10.3390/foods11162422 - 12 Aug 2022
Cited by 2 | Viewed by 2216
Abstract
Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive [...] Read more.
Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 °C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 °C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing. Full article
(This article belongs to the Special Issue Novel Thermal Processing and Effects on the Foods Properties)
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11 pages, 528 KiB  
Article
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
by António Panda, Patrícia Coelho, Nuno B. Alvarenga, João Lita da Silva, Célia Lampreia, Maria Teresa Santos, Carlos A. Pinto, Renata A. Amaral, Jorge A. Saraiva and João Dias
Foods 2022, 11(7), 970; https://doi.org/10.3390/foods11070970 - 27 Mar 2022
Cited by 2 | Viewed by 2348
Abstract
The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and [...] Read more.
The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and stored at 20 °C for 12 months. Unprocessed batches were stored at 4 °C and at −12 °C. Moisture, water activity (aw), pH, colour, G′1Hz and indigenous microflora were measured at 2, 4, 6, 8, 10 and 12 months of storage. Results showed that 600 MPa/20 min processing was the most effective controlling mesophilic group, presenting 3.8 log cfu/g after 12 months of storage, and inactivating moulds and yeasts after HPP treatment. Colour was affected by storage, including a reduction in the L* parameter in all conditions to final values between 37.8 and 39.3, while the a* parameter increased during storage time at −12 °C and 4 °C to final values of around 12, and parameter b* decreased at storage temperature 20 °C to 5.3. Storage time affected the rheological behaviour of HPP-treated samples, increasing G′1Hz from the 2nd to 12th month of storage time to the final values between 1603 kPa and 2139 kPa. Moisture, aw and pH were not affected by HPP treatment nor storage time. Full article
(This article belongs to the Special Issue Novel Thermal Processing and Effects on the Foods Properties)
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