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Special Issue "Recent Advances in Non-thermal Food Processing Technologies and Physicochemical Aspects"

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 477

Special Issue Editors

Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
Interests: non-thermal food processing; high-hydrostatic pressure processing; unit operations; food safety; food defense
Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
Interests: Time Domain NMR; confectionery science; food powders; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As we approach the middle of the 21st century, consumers are still desperately seeking fresh, unprocessed, healthy, and high-quality food products for consumption. Additional constraints such as maintaining the sustainability of the products, reducing food loss and waste, using less energy for green technologies in the context of adverse climate change effects, and ensuring minimal food miles and maintaining a low environmental footprint are obstacles that food science, technology, and engineering have to address quickly. In this respect, advances in non-thermal food processing technologies have enabled rapid commercialization, and the global non-thermal market is expected to reach USD 3.9 billion by 2026. The adoption of more non-thermal innovative food processing technologies that not only retain food quality but also extend shelf-life with new formulations will boost the growth of the global market. However, non-thermal processing may have both positive and negative effects on the final quality of food products, depending on the process parameters selected.

Although non-thermal processes aim for minimal changes to foods, changes in physicochemical properties are unavoidable. Structural changes, enhanced chemical reactions, and degradation of nutrients occur as a result of the applied processes. Among the non-thermal technologies, HHP primarily does not affect the covalent bonds of food components up to 1000 MPA, thus maintaining the original sensorial properties by large. Recently, a shift in HHP-produced commercial food products has been seen, where HHP affects the noncovalent bonds (i.e., hydrogen bonds and hydrophobicity and van der Waals forces), and changes in chemical properties may take place.

Therefore, the present Special Issue is aimed at covering improvements to overcome and consider research gaps such as i) the inactivation of relatively resistant foodborne pathogens and microorganisms without affecting quality and sensory parameters; ii) stability from production until consumption; iii) sustainability and life-cycle assessment; iv) food safety and food quality and v) investigation of the physical and chemical changes observed as a result of different processing techniques.

Original full research articles as well as review articles on these and related topics from research groups all over the world are welcome, with the aim of disseminating recent developments in scientific knowledge.

Prof. Dr. Hami Alpas
Dr. Mecit H. Oztop
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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. Molecules 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 2700 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.


  • ultrasound
  • ozone
  • UV light
  • radiofrequency
  • oscillating magnetic fields
  • supercritical extraction
  • nanofiltration
  • hurdle concept
  • extraction
  • food quality
  • food safety
  • physicochemical properties

Published Papers

There is no accepted submissions to this special issue at this moment.
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