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Processes
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Research and Optimization of Food Processing Technology
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Research and Optimization of Food Processing Technology

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 15 October 2024 | Viewed by 1507

Special Issue Editors

Dr. José Agustín Tapia Hernández

E-Mail Website
Guest Editor
Department of Research and Postgraduate Studies in Food, University of Sonora, Hermosillo 83000, Mexico
Interests: food technology; food packaging; food preservation; food nanotechnology and food product nutrition; valorization of agri-food waste
Dr. Francisco Rodríguez-Félix

E-Mail Website
Guest Editor
Department of Research and Postgraduate Studies in Food, University of Sonora, Hermosillo 83000, Mexico
Interests: Food technology; food packaging; food preservation; food nanotechnology and food product nutrition; valorization of agri-food waste
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the ever-evolving landscape of food production, the research and optimization of food processing technology play a pivotal role in ensuring the global food supply chain's efficiency, safety, and sustainability. With the growing demands of a burgeoning population and the need to address environmental concerns, there is an increasing emphasis on developing innovative techniques and technologies that streamline processes while minimizing waste and resource consumption. This necessitates comprehensive research endeavors encompassing various disciplines such as food science, engineering, and biotechnology. From enhancing preservation methods to improving extraction processes, the quest for optimized food processing technology is driven by the collective goal of delivering nutritious, high-quality food products to consumers worldwide. Through interdisciplinary collaborations and advancements in computational modeling, analytical techniques, and material sciences, researchers strive to unlock new possibilities in food processing, paving the way for a more sustainable and resilient future for the food industry.

This Special Issue on “Research and Optimization in Food processing Technology” seeks high-quality works focusing on research and optimization in food processing technology, which cannot be overstated, as it underpins the entire food industry's ability to meet the demands of a growing population while mitigating environmental impacts. Recognizing this critical need, we invite researchers from diverse topics in food science, food safety, food technology, and food sustainability to submit proposals that contribute to advancing this field.

Proposals may encompass a wide range of categories, including but not limited to:

  • Novel food preservation methods;
  • Sustainable packaging solutions;
  • Energy-efficient processing techniques;
  • Extraction and encapsulation of bioactive compounds;
  • Sensor technology for quality control;
  • Optimization of food formulation and structure;
  • Innovative methods for fortification and enrichment of food products with essential nutrients;
  • Optimization of processing techniques to preserve the nutritional integrity of foods;
  • Exploration of sustainable sources for functional ingredients with health-promoting properties;
  • Utilization of novel processing methods to reduce anti-nutritional factors in food matrices;
  • Integration of artificial intelligence and machine learning for process optimization.

By addressing these challenges and opportunities, researchers can make significant contributions toward enhancing food processing systems' efficiency, sustainability, and resilience, thereby ensuring the continued availability of safe, nutritious, and affordable food for generations to come.

Dr. José Agustín Tapia Hernández
Dr. Francisco Rodríguez-Félix
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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • preservation
  • fortification
  • ingredient sourcing
  • shelf-life extension
  • flavor enhancement
  • texture modification
  • nutrient retention
  • packaging innovation
  • process automation
  • waste reduction

Published Papers (2 papers)

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Research

19 pages, 1455 KiB  
Article
Engineering Implementation of the Acosta Fermentation Method to Obtain Cuban Schnapps with Reduced Concentrations of Higher Alcohols
by Ariel Alain Vergel-Alfonso, Delvis Rafael Acosta-Martínez, José Ariel Arencibia-Sánchez, Francisco Rodríguez-Félix, Yosviel Reyes-Delgado, Rosa Virginia González-Morales, Rosbel Benítez-Sánchez, Ana Liz Gonzalez-Bravo and José Agustín Tapia-Hernández
Processes 2024, 12(6), 1064; https://doi.org/10.3390/pr12061064 - 22 May 2024
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Abstract
The Acosta method involves rewiring the yeast metabolic pathway to enhance biomass production and prevent a significant increase in higher alcohols during the late stages of fermentation. This study aimed to assess fermentation conditions to achieve Cuban schnapps with reduced concentrations of higher [...] Read more.
The Acosta method involves rewiring the yeast metabolic pathway to enhance biomass production and prevent a significant increase in higher alcohols during the late stages of fermentation. This study aimed to assess fermentation conditions to achieve Cuban schnapps with reduced concentrations of higher alcohols and replicate the process on an industrial scale. To achieve this, the quality of final sugarcane molasses for fermentation by Saccharomyces cerevisiae (S. cerevisiae) yeast was evaluated. Industrial pre-fermentation and fermentation processes were successfully conducted, followed by laboratory-scale fermentation using the Acosta fermentation method to determine crucial parameters for industrial implementation. Operational parameters for fermentation were identified from the following results: 13.5 °Brix seeding, metabolic pathway inversion of S. cerevisiae at 16 h, and an air concentration of 0.1 m3/min. The resulting Cuban schnapps obtained using this method exhibited a concentration of higher alcohols of 132.5 mg/L, a value that is within the standard parameters, showing a positive impact of this fermentation method on the quality of the schnapps. Scaling up this method to an industrial level, in addition to offering higher quality products and being an economically viable alternative, also stands out for its sustainable and environmentally friendly aspect, and results in higher production of yeast biomass as a byproduct, which can be used for various purposes, such as animal feed. This method constitutes an important update to the schnapps production process as a technological improvement that respects sustainable production trends and the characteristics of the final product. Full article
(This article belongs to the Special Issue Research and Optimization of Food Processing Technology)
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18 pages, 1628 KiB  
Article
Comparative Study of the Stilbenes and Other Phenolic Compounds in Cabernet Sauvignon Wines Obtained from Two Different Vinifications: Traditional and Co-Inoculation
by Aleksandar Petrović, Nikolina Živković, Ljilja Torović, Ana Bukarica, Vladan Nikolić, Jelena Cvejić and Ljiljana Gojković-Bukarica
Processes 2024, 12(5), 1020; https://doi.org/10.3390/pr12051020 - 17 May 2024
Viewed by 480
Abstract
From grape cultivation to ripening and harvest timing to processing, each step of the winemaking process can be a critical point when it comes to wine quality and phenolic composition. In this study, the influence of winemaking technology on resveratrol and quercetin content, [...] Read more.
From grape cultivation to ripening and harvest timing to processing, each step of the winemaking process can be a critical point when it comes to wine quality and phenolic composition. In this study, the influence of winemaking technology on resveratrol and quercetin content, as well as other polyphenolic compounds, was investigated. Resveratrol is a non-flavonoid polyphenolic stilbene synthesized by grape skin when damaged by infectious diseases or ionizing radiation. Quercetin is a phenol found in grape skins and stems and is produced to protect grapes from UV light damage. Trans-resveratrol and quercetin are known to act as antioxidants, reduce the risk of atherosclerosis and type 2 diabetes, inhibit the growth of cancer cells, and prevent the release of allergic and inflammatory molecules. However, the question was whether red wine could be enriched with these phenols using a co-inoculation winemaking technology. The main new idea was to completely replace the cold maceration process with maceration with the addition of wild yeast (Torulaspora delbrueckii, Td). Maceration with the addition of wild yeast (Td) offers the following advantages over traditional cold maceration: (1) higher concentrations of trans-resveratrol (>35–40%) and quercetin (>35–40%) in the final wine, (2) the new wine has a higher potential for human health, (3) the wine has better aroma and stability due to the higher mannoprotein content, and (4) better energy efficiency in the production process. The study of stability during storage and aging also included derivatives of benzoic acid and hydroxycinnamic acid, piceid, catechin, naringenin, rutin, kaempherol, hesperetin, and anthocyanins. This study found that younger wines had higher phenolic content, while storage of the wine resulted in a decrease in total phenolic content, especially monomeric stilbenes and quercetin. This study represents a small part of the investigation of the influence of non-Saccharomyces yeasts on the phenolic profile of wine, which still requires extensive research with practical application. In addition, non-Saccharomyces yeasts such as Kluyveromyces thermotolerans, Candida stellata, and Metschnikowia pulcherrima could also be used in future studies. Full article
(This article belongs to the Special Issue Research and Optimization of Food Processing Technology)
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