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Advanced Food Processing Technologies and Approaches
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Advanced Food Processing Technologies and Approaches

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 January 2025 | Viewed by 6141

Special Issue Editors

Dr. Diana Mańko-Jurkowska

E-Mail Website
Guest Editor
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: food processing; protein-stabilized emulsions; food oil; food protein; waste raw materials
Prof. Dr. Ewa Domian

E-Mail Website
Guest Editor
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: food technology; food engineering; food industry machinery and metrology; physical properties of food

Special Issue Information

Dear Colleagues,

Food processing technologies encompass a diverse range of techniques and methods used to convert agricultural raw materials into safe, nutritious, and healthy food products. Traditional food processing has many disadvantages, such as high energy consumption and significant waste increases. However, as the food industry moves towards innovative solutions both in terms of ingredients and production processes, sustainable processing technologies are emerging as a promising way to enhance food products’ bioactivity, safety, and quality.

This Special Issue aims to collect the latest research findings and achievements in the field of advanced technologies and approaches to the following:

  • the production of food with a multi-phase structure;
  • food as a system of controlled delivery and release of bioactive ingredients;
  • the treatment of the food industry’s waste and by-products;
  • preservation methods and packaging systems in the food industry.

We are pleased to invite you to contribute high-quality, original research or review articles to this Special Issue. 

Dr. Diana Mańko-Jurkowska
Prof. Dr. Ewa Domian
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. Applied Sciences 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 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

  • food processing and preservation
  • emerging processing technologies
  • green and sustainable technologies
  • functional ingredients
  • sustainable bioingredients
  • novel foods
  • innovative food packaging materials
  • food quality and safety

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

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33 pages, 12668 KiB  
Article
Effect of Apple Puree as a Substitute for Fat and Sugar on the Texture and Physical Properties of Muffins
by Huțu Dana and Amariei Sonia
Appl. Sci. 2024, 14(19), 9009; https://doi.org/10.3390/app14199009 - 6 Oct 2024
Viewed by 1132
Abstract
In the context of global public health concerns, reducing the fat and sugar content of baked goods has become a major priority. The excessive consumption of sugar and fat is associated with an increased risk of obesity, type II diabetes and cardiovascular disease. [...] Read more.
In the context of global public health concerns, reducing the fat and sugar content of baked goods has become a major priority. The excessive consumption of sugar and fat is associated with an increased risk of obesity, type II diabetes and cardiovascular disease. This study realizes the optimization of muffin formula by incorporating apple puree as a substitute for sucrose and fat, with the aim of increasing the nutritional value and reducing the caloric content of the product. A comprehensive analysis was performed to evaluate the impact of this substitution on various textural and physical properties of muffins. The firmness, chewiness, cohesiveness, height, volume and weight loss during baking of the muffins were determined. The result of the study showed that in order to obtain optimal textural and physical properties, the sugar and fat in the muffins can be substituted with applesauce in percentages of 34.04% and 43.78%, respectively. This research highlights the potential of apple puree to reduce the sugar and fat content and to lead to obtaining optimal physical and textural properties. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Approaches)
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11 pages, 267 KiB  
Article
Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu
by Carolina Paz-Yépez, Mariana Gavilanes-Tomalá, Julio Palmay-Paredes, Grace Medina-Galarza, Sebastián Guerrero-Luzuriaga and Borja Velázquez Martí
Appl. Sci. 2024, 14(19), 8580; https://doi.org/10.3390/app14198580 - 24 Sep 2024
Viewed by 1353
Abstract
Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, [...] Read more.
Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportions. Six treatments were established with three concentrations (1%, 3%, and 5%), evaluating the coagulation time and curd yield. The treatments with the lowest coagulation time were analyzed for texture by TPA, color through the CIEL*a*b scale, protein content, and moisture. The results showed that the rice vinegar + 3% white vinegar (T6C3) treatment showed the lowest coagulation time (0.78 min). The 5% apple vinegar (T1C5) treatment provided the highest curd yield, averaging 23.73%. This treatment’s protein and moisture contents were 3.93% protein and 69.73% moisture, confirming that better texture characteristics are recorded in tofu at lower pH values. The TPA results showed that using apple and rice vinegars as coagulants provided a challenging, less cohesive, more adhesive, and less elastic tofu. White vinegar provided a soft, more cohesive, less adhesive, and more elastic tofu. In the color analysis, it was observed that tofu coagulated with apple vinegar showed a tendency toward a yellow color, and tofu coagulated with rice and white vinegars showed a tendency toward a white color. These findings parameterize the effects of using each type of vinegar as a coagulant. These organic coagulants provide faster coagulation times and desirable texture characteristics, thus offering a practical alternative to traditional coagulants in tofu manufacturing. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Approaches)

Review

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30 pages, 1223 KiB  
Review
The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
by Nurten Coşkun, Sümeyye Sarıtaş, Yassine Jaouhari, Matteo Bordiga and Sercan Karav
Appl. Sci. 2024, 14(20), 9183; https://doi.org/10.3390/app14209183 - 10 Oct 2024
Cited by 3 | Viewed by 3223
Abstract
Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the [...] Read more.
Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of FD on the samples. Moreover, FD has been compared with other drying techniques including hot air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved using FD. In recent years, studies on the effects and use of FD on various materials increased, providing new aspects for the future of science and food industry. Full article
(This article belongs to the Special Issue Advanced Food Processing Technologies and Approaches)
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