Foods

Journal Browser

► Journal Browser

Special Issue Editors

Special Issue Information

Dear Colleagues,

This Special Issue delves into the dynamic intersection of cutting-edge food processing technologies and their consequential effects on the quality attributes of food products. As the global food industry continues to evolve, embracing novel methods to enhance process efficiency, nutrient delivery and safety, as well as factor in sustainability and economic feasibility, this Special Issue aims to explore the multifaceted impacts of innovation on the final quality of food products.

The scope of this Special Issue encompasses a broad spectrum of innovative processing technologies, ranging from artificial intelligence application to food quality evaluation and processes, advanced thermal and non-thermal techniques to emerging technologies such as enzyme-assisted food processing, high-pressure pulsed electric fields, cold plasma, ultrasound technology, additive manufacturing (3D food printing) and novel packaging methods. The scope includes investigations into the effects of these technologies on various food matrices, considering both plant-based and animal-based products. Contributions may span research papers, scientific opinion based on sound scientific theories, and comprehensive and short reviews, providing a holistic view of the evolving landscape in food processing.

We are pleased to invite you to submit your paper to the Special Issue on the impacts of innovative processing technologies on food quality. This Special Issue will serve to create a platform for sharing interdisciplinary research findings, aiming to advance our understanding of the transformative impacts of innovative processing technologies on food quality. By addressing key themes and engaging with diverse perspectives, the collection of articles within this Special Issue aims to contribute to the ongoing dialogue surrounding the future of food processing and its implications for global food systems. This falls within the scope of Foods, targeting the science that meets the 21^st century food need.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but not limited to) the following:

AI applications in food processing;
Non-thermal and novel technologies;
Food microstructures;
Additive manufacturing;
Food biotechnology approaches;
Sustainable food processing techniques.

We look forward to receiving your contributions.

Dr. Akinbode A. Adedeji
Guest Editor

Dr. Paul Priyesh
Guest Editor Assistant

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

emerging food processing techniques
innovative food processing techniques
AI in food processing
non-thermal technologies
food imaging
sustainable food processing

Published Papers (2 papers)

Download All Papers

Research

Jump to: Review

19 pages, 3281 KiB

Open AccessArticle

Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach

by George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou and Petros Taoukis

Foods 2024, 13(9), 1410; https://doi.org/10.3390/foods13091410 - 03 May 2024

Viewed by 277

Abstract

This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity (a_w = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU/g for the untreated samples vs. 5.1 logCFU/g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

► Show Figures

Figure 1

Review

Jump to: Research

16 pages, 7109 KiB

Open AccessReview

The Magnitude and Impact of Food Allergens and the Potential of AI-Based Non-Destructive Testing Methods in Their Detection and Quantification

by Akinbode A. Adedeji, Paul V. Priyesh and Adeniyi A. Odugbemi

Foods 2024, 13(7), 994; https://doi.org/10.3390/foods13070994 - 25 Mar 2024

Viewed by 929

Abstract

Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the “big-eight” allergens found in foods include wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, and soybeans. Sesame was added to the list in 2023, making the target allergen list nine instead of eight. These allergenic foods are major ingredients in many food products that can cause severe reactions in those allergic to them if found at a dose that can elicit a reaction. Defining the level of contamination that can elicit sensitivity is a work in progress. The first step in preventing an allergic reaction is reliable detection, then an effective quantification method. These are critical steps in keeping contaminated foods out of the supply chain of foods with allergen-free labels. The conventional methods of chemical assay, DNA-PCR, and enzyme protocols like enzyme-linked immunosorbent assay are effective in allergen detection but slow in providing a response. Most of these methods are incapable of quantifying the level of allergen contamination. There are emerging non-destructive methods that combine the power of sensors and machine learning to provide reliable detection and quantification. This review paper highlights some of the critical information on the types of prevalent food allergens, the mechanism of an allergic reaction in humans, the measure of allergenic sensitivity and eliciting doses, and the conventional and emerging AI-based methods of detection and quantification—the merits and downsides of each type. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

► Show Figures