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Novel Approaches for Food Processing and Preservation
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Novel Approaches for Food Processing and Preservation

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

Deadline for manuscript submissions: closed (31 August 2024) | Viewed by 10071

Special Issue Editor

Prof. Dr. Jessy Van Wyk

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Guest Editor
Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa
Interests: food science and technology; insect proteins; fermentation

Special Issue Information

Dear Colleagues,

The United Nations projects an increase in the world population to almost 10 billion by 2050. In addition, there is growing consumer demand for minimally processed food products, as well as growing demand for natural food additives. To meet the challenge of feeding the expanding world population, there is an explosion of alternative and sustainable food resources, particularly protein, ranging from valorisation of meat and fish protein to protein extraction from plant-based and insect sources for the production of meat and fish analogues. Natural food additives in high demand include colourants, preservatives (anti-microbial and antioxidants) and emulsifiers.

This Special Issue will cover the following areas, including, but not limited to: the use of pulsed-electric field (and other minimal processing techniques) to extract proteins, with a focus on sustainable sources, particularly plant-based and insect protein; natural food additives with a focus on emulsifiers, foaming agents and antioxidants.

Prof. Dr. Jessy Van Wyk
Guest Editor

Manuscript Submission Information

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Keywords

  • food processing
  • natural food additives
  • alternative food
  • protein extraction

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Published Papers (5 papers)

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Research

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14 pages, 1616 KiB  
Article
Impacts of Electrolyzed Water Treatments on Bioactive Compounds and Microbial and Visual Quality of Minimally Processed ‘Granny Smith’ Apples
by Nandi E. Nyamende, Gunnar Sigge, Zinash A. Belay, Buhle Mpahleni and Oluwafemi J. Caleb
Appl. Sci. 2024, 14(19), 8696; https://doi.org/10.3390/app14198696 - 26 Sep 2024
Viewed by 491
Abstract
Ready-to-eat fresh-cut apples deteriorate rapidly in visual quality due to browning, leading to consumer rejection and food waste. In addition, minimal processing induces tissue damage and releases organic substrates, which could accelerate microbial growth. The present study evaluated the impacts of alkaline and [...] Read more.
Ready-to-eat fresh-cut apples deteriorate rapidly in visual quality due to browning, leading to consumer rejection and food waste. In addition, minimal processing induces tissue damage and releases organic substrates, which could accelerate microbial growth. The present study evaluated the impacts of alkaline and acidic electrolyzed water (AIEW and AEW) on natural microbial load and bioactive compounds on fresh-cut ‘Granny Smith’ apples. Minimally processed apples were dipped for 10 min in AEW and AIEW solutions (200 mg L−1), packed in PET containers with lids, and stored for 9 days at 2 °C. Overall, fresh-cut ‘Granny Smith’ apples treated with AEW significantly (p < 0.05) maintained higher total phenolics (99.4 ± 4.3 mg GAE L−1) and antioxidant capacity (79.5 ± 6.5 mg VitCE L−1) compared to the non-treated control samples (42.9 ± 5.1 mg GAE L−1, 31.9 ± 8.1 mg GAE L−1, respectively). Similarly, pretreatment with AIEW maintained the highest total flavonol content (55.71 ± 1.5 mg QE L−1) compared to the AEW-treated samples and control (p < 0.05). AEW pretreatment led to a 2 Log and a 1 Log decline in total aerobic mesophilic bacteria and yeasts and moulds, respectively. The best visual quality and highest visual score was maintained by AEW and followed by AIEW. This study further demonstrated the effectiveness of electrolyzed water treatments in minimizing browning and enhancing bioactive compounds in fresh-cut ‘Granny Smith’ apples. Full article
(This article belongs to the Special Issue Novel Approaches for Food Processing and Preservation)
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22 pages, 3732 KiB  
Article
Estimation of Processing Times and Economic Feasibility of Producing Moringa oleifera Lam. Capsules in Mexico
by Elizabeth Delfín-Portela, Roberto Ángel Meléndez-Armenta, María Eloísa Gurruchaga-Rodríguez, Oscar Baez-Senties, Miguel Josué Heredia-Roldan, Juan Manuel Carrión-Delgado and Erick Arturo Betanzo-Torres
Appl. Sci. 2024, 14(16), 7225; https://doi.org/10.3390/app14167225 - 16 Aug 2024
Viewed by 907
Abstract
The production of Moringa oleifera capsules has emerged as a promising agricultural activity in Mexico, driven by the plant’s well-documented health and nutritional benefits. In response, farmers have begun producing Moringa oleifera as a dietary supplement, using artisanal methods with minimal production controls. [...] Read more.
The production of Moringa oleifera capsules has emerged as a promising agricultural activity in Mexico, driven by the plant’s well-documented health and nutritional benefits. In response, farmers have begun producing Moringa oleifera as a dietary supplement, using artisanal methods with minimal production controls. This study aimed to estimate the processing times of the Moringa oleifera production system using simulation modeling with Arena® software and to evaluate the economic feasibility of capsule production. Methodologically, it was approached as a case study in the state of Veracruz, and processing times were estimated through systematic sampling and modeled with Arena simulation software. Three simulation scenarios were considered to select a technically and economically viable alternative for agricultural producers, as follows: one with a 200-capsule encapsulator (1E200C), another with two 200-capsule encapsulators (2E200C), and a third with an 800-capsule encapsulator (1E800C). For the initial diagnosis, a research stay was conducted for 180 days, and the production capacity was set at 24,000 capsules due to raw material limitations. Results indicated that the 1E800C scenario reduced processing time by 60% compared to the 1E200C scenario and by 35% compared to the 2E200C scenario. Additionally, the 1E800C model required only Arena simulation software version 162 days (16 h) of work, while the 2E200C required 4 days (32 h) and the 1E200C required 7 days (56 h). In terms of production costs per unit of 90 capsules, the 1E200C was USD 3.93, the 2E200C was USD 3.64, and the 1E800C was USD 3.45. This study concluded that due to raw material limitations, the company can produce 12,800 units of 90 capsules per year. It is recommended to adopt the 1E800C encapsulator, which would lower the overall production costs by 12.23%, representing USD 0.48 per unit produced and resulting in an additional profit of USD 6150.50. Over a five-year evaluation period, the benefit–cost ratio was 5.03, the NPV was 922,370.11, and the IRR was 42.09%, indicating that this type of agribusiness in Mexico is both technically and economically feasible. Full article
(This article belongs to the Special Issue Novel Approaches for Food Processing and Preservation)
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15 pages, 7615 KiB  
Article
Development and Characterization of N/S-Carbon Quantum Dots by Valorizing Greek Crayfish Food Waste
by Achilleas Kechagias, Christos Lykos, Vassilios K. Karabagias, Stavros Georgopoulos, Viktoria Sakavitsi, Areti Leontiou, Constantinos E. Salmas, Aris E. Giannakas and Ioannis Konstantinou
Appl. Sci. 2023, 13(15), 8730; https://doi.org/10.3390/app13158730 - 28 Jul 2023
Cited by 8 | Viewed by 2187
Abstract
The valorization of food industry byproducts has become a significant issue worldwide because of the drive towards a circular economy. The “zero waste target” in human activities seems to be a dominant objective in the design of future products by enterprises. In this [...] Read more.
The valorization of food industry byproducts has become a significant issue worldwide because of the drive towards a circular economy. The “zero waste target” in human activities seems to be a dominant objective in the design of future products by enterprises. In this work, food waste from the crayfish processing industry was converted into useful products (quantum dots), as nowadays, biowaste-derived materials tend to be more attractive than conventionally produced materials with a similar structure due to their lower production costs and environmentally friendly development processes. More specifically, shell waste from the crayfish industry was treated hydrothermally and, after a freeze-drying process, was transformed to useful quantum dots. Instrumental and chemical techniques, such as XRD, SEM-EDS, AFM, XPS, elemental analysis, fluorescence spectroscopy, TG, Microtox bioassay, and DPPH antioxidant activity, were employed to characterize the final product. The results indicated the existence of thermally stable spherical particles, with a diameter of 5–8 nm, which were mainly composed of carbon, oxygen, nitrogen, calcium, and sulfur. Their external surface was rough and rich with various functional groups that further contributed to their overall optical properties. The final product presented low ecotoxicity, as studied by the Microtox assay. The superior antioxidant activity of this product compared to other similar materials reported elsewhere renders it a potential material for, e.g., food packaging applications. In addition, for the first time, N/S-Carbon QDs were applied as an antioxidant/antibacterial agent for strawberry preservation, showing promising results as the coated strawberries maintained their color and weight for three consecutive days with no mold growth observed on their surface. Full article
(This article belongs to the Special Issue Novel Approaches for Food Processing and Preservation)
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12 pages, 2580 KiB  
Article
Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS
by Yonathan Asikin, Yuki Nakaza, Goki Maeda, Hirotaka Kaneda, Kensaku Takara and Koji Wada
Appl. Sci. 2023, 13(11), 6402; https://doi.org/10.3390/app13116402 - 24 May 2023
Cited by 2 | Viewed by 1550
Abstract
Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction products (MRPs) of NCS. Evaporation was tested at three final [...] Read more.
Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction products (MRPs) of NCS. Evaporation was tested at three final heating temperatures (120, 130, and 140 °C). The moisture content, water activity, L*a*b* color spaces, and ICUMSA (International Commission for Uniform Methods of Sugar Analysis) values of the NCS were determined. Volatile MRPs of NCS were extracted using polyethylene (PE) membrane and retronasal aroma simulator (RAS) techniques, and their components were measured using gas chromatography. A higher evaporation temperature produced NCS with less moisture content and water activity. However, it also led to a darker color, as indicated by lower L* (brightness) and b* (yellow) values in the color spaces. Additionally, higher evaporation temperatures resulted in greater ICUMSA values. Moreover, higher heating increased the amounts of volatile MRPs, such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-furanmethanol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine. Negative correlations were observed between moisture content, water activity, brightness, yellow color, and the total MRPs obtained by PE and RAS extractions. Additionally, positive and significant correlations were confirmed between ICUMSA values and most MRPs. Thus, the evaporation temperature alters the key physicochemical traits and volatile compounds of NCS, affecting its physical stability and flavor quality. Full article
(This article belongs to the Special Issue Novel Approaches for Food Processing and Preservation)
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Review

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14 pages, 1963 KiB  
Review
Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review
by Valmary M. van Breda, Francois P. van Jaarsveld and Jessy van Wyk
Appl. Sci. 2024, 14(4), 1483; https://doi.org/10.3390/app14041483 - 12 Feb 2024
Cited by 1 | Viewed by 1482
Abstract
Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxidation by reducing [...] Read more.
Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxidation by reducing the diffusion of atmospheric oxygen into the liquid phase during the winemaking process. Resultant wines were reported to have enhanced varietal aromas, increased complexity, and higher thiol levels. Indications are that increased contact time between skin and juice improves the extraction of the compounds and/or precursors. Recently, there has been considerable interest in the production of wines with enhanced varietal aromas and improved quality by applying innovative winemaking technologies. This review aims to provide an overview of the aroma and organoleptic quality of Sauvignon blanc and Chenin blanc wines produced from grapes that were subjected to pre-fermentative cryogenic treatments including the impact aroma compounds, i.e., volatile thiols and methoxypyrazines. Full article
(This article belongs to the Special Issue Novel Approaches for Food Processing and Preservation)
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