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Sustainable Food Processing and Preservation Methods: Research Advances and Applications

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

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 5256

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Special Issue Editors

Dr. Hongmin Dong

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Guest Editor

Department of Food Science, College of Agricultural and Life Sciences, Cornell University, Ithaca, NY 14853, USA
Interests: protein; starch; polysaccharides; chemical modifications; food-scale nano technology; encapsulation

Prof. Dr. Qing Zhang

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Guest Editor

College of Food Science, Sichuan Agricultural University, Ya'an, China
Interests: protein modification; glycosylation; nanoencapsulation; functional foods; food structure; developments of soymilk (colloid food) and soybean curd (gel food); chemistry of frying oil; quality control of fried foods

Special Issue Information

Dear Colleagues,

Sustainable food processing and preservation technologies have attracted attention due to the growing awareness of climate change, population growth, and human health. More cost-efficient and environmentally friendly food processing and preservation technologies and waste minimization are required to achieve sustainable development in the food sector. Thus, this Special Issue aims to collect original research articles and reviews on novel technologies for sustainable food processing and preservation, including high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, nanomaterial-based packages, edible coatings and films, etc. This issue also welcomes research on novel technologies and applications for food waste and by-product processing, pilot-scale technical and economic feasibility studies, and risk management in food processing. Related topics with research advances and applications are also welcome.

Dr. Hongmin Dong
Prof. Dr. Qing Zhang
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

high-pressure processing
pulsed electric field
ultrasound
cold plasma treatment
micro fluidization
nanomaterial-based packages
edible coatings and films
food waste and by-product processing
pilot-scale processing
economic feasibility study

Published Papers (3 papers)

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Research

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14 pages, 5020 KiB

Open AccessArticle

The Study of an Adaptive Bread Maker Using Machine Learning

by Jooho Lee, Youngjin Kim and Sangoh Kim

Foods 2023, 12(22), 4160; https://doi.org/10.3390/foods12224160 - 17 Nov 2023

Viewed by 1324

Abstract

Bread is one of the most consumed foods in the world, and modern food processing technologies using artificial intelligence are crucial in providing quality control and optimization of food products. An integrated solution of sensor data and machine learning technology was determined to be appropriate for identifying real-time changing environmental variables and various influences in the baking process. In this study, the Baking Process Prediction Model (BPPM) created by data-based machine learning showed excellent performance in monitoring and analyzing real-time sensor and vision data in the baking process to predict the baking stages by itself. It also has the advantage of improving the quality of bread. The volumes of bread made using BPPM were 127.54 ± 2.54, 413.49 ± 2.59, 679.96 ± 1.90, 875.79 ± 2.46, and 1260.70 ± 3.13, respectively, which were relatively larger than those made with fixed baking time (p < 0.05). The developed system is evaluated to have great potential to improve precision and efficiency in the food production and processing industry. This study is expected to lay the foundation for the future development of artificial intelligence and the food industry. Full article

(This article belongs to the Special Issue Sustainable Food Processing and Preservation Methods: Research Advances and Applications)

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23 pages, 5429 KiB

Open AccessArticle

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

by Ruheng Shen, Dawei Yang, Li Zhang, Qunli Yu, Xiaotong Ma, Guoyuan Ma, Zhaobin Guo and Cheng Chen

Foods 2023, 12(14), 2689; https://doi.org/10.3390/foods12142689 - 13 Jul 2023

Cited by 1 | Viewed by 1259

Abstract

In this study, fuzzy mathematics and response surface modeling were applied to optimize the preparation process of beef liver paste and characterize the proximate composition, sensory and physicochemical qualities, and in vitro simulated digestive properties while refrigerated at 0–4 °C (0, 3, 7, 15, 30, 45, and 60 days). The results showed that the optimal preparation process was 4.8% potato starch, 99.4% water, 10.2% olive oil, and a 3:2 ratio of chicken breast and beef liver. The beef liver paste prepared contained essential amino acids for infants and children, with a protein content of 10.29 g/100 g. During storage, the pH of the beef liver paste decreased significantly (p < 0.05) on day 7, texture and rheological properties decreased significantly after 30 days, a* values increased, L* and b* values gradually decreased, and TVB-N and TBARS values increased significantly (p < 0.05) on day 7 but were below the limit values during the storage period (TVB-N value ≤ 15 mg/100 g, TBARS value ≤ 1 mg/Kg). In vitro simulated digestion tests showed better digestibility and digestive characteristics in the first 15 days. The results of this study provide a reference for the development of beef liver products for infant and child supplementation. Full article

(This article belongs to the Special Issue Sustainable Food Processing and Preservation Methods: Research Advances and Applications)

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Review

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15 pages, 538 KiB

Open AccessReview

Plant-Based Nano-Emulsions as Edible Coatings in the Extension of Fruits and Vegetables Shelf Life: A Patent Review

by Vanja Travičić, Teodora Cvanić and Gordana Ćetković

Foods 2023, 12(13), 2535; https://doi.org/10.3390/foods12132535 - 29 Jun 2023

Cited by 2 | Viewed by 1982

Abstract

Fresh fruits and vegetables are important sources of minerals, vitamins, fibers, and antioxidants, essential for human well-being. However, some fruits and vegetables are highly perishable with a very short shelf life during storage. Serious consumer concern over the use of chemical preservatives for this purpose has led to a green revolution and a sustainable era where the design and fabrication of edible coatings have attracted considerable interest. In recent years, scientific communities have paid great attention to the development of bio-based edible coatings to extend the postharvest shelf life of fruits and vegetables. Furthermore, nanotechnology has been distinguished as a great strategy for improving coating properties, including a better water barrier and better mechanical, optical, and microstructural properties, as well as gradual and controlled release of bioactive compounds. In this work, patent articles on plant-based nano-emulsions as edible coatings in the extension of fruit and vegetable shelf life were reviewed. The Patentscope search service and Espacenet portal were used, applying a query strategy composed of mesh terms and inclusion criteria. Through database searching, a total of 16 patent documents met the inclusion criteria. Further, to demonstrate the innovation trends in this topic, all relevant patents are described at the end of the study, along with the components, technology, application, and advantages of developed preparations. Full article

(This article belongs to the Special Issue Sustainable Food Processing and Preservation Methods: Research Advances and Applications)

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