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Advanced Food Processing Technologies and Food Quality

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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 September 2024 | Viewed by 7945

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Special Issue Editors

Prof. Dr. Katarzyna Marciniak-Lukasiak

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Guest Editor

Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: food technology and quality; gluten free foods; food ingredients and additives; healthy food; new directions for the use of food industry waste products; instant noodles
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Anna Zbikowska

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Guest Editor

Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: new directions for the use of food industry waste products; food packaging; oleo gelation; structuring substances; fats
Special Issues, Collections and Topics in MDPI journals

Dr. Piotr Lukasiak

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Guest Editor

Institute of Computing Science, Faculty of Computing and Telecommunications, Poznan University of Technology, Piotrowo 2, 60-965 Poznan, Poland
Interests: food computing; machine learning; bioinformatics; algorithms; data analysis

Special Issue Information

Dear Colleagues,

Due to the problems caused by the COVID-19 pandemic, the energy crisis, and malnutrition in many parts of the world, it has become crucial to guarantee access to an adequate quantity of safe, healthy food for everyone.

Under climate change, it is becoming increasingly important to ensure food security in the long term by protecting land, water, and biodiversity resources, as well as reducing food loss and waste. Therefore, the production of food in accordance with closed-loop management and the zero waste concept are essential parts of the modern world.

Low-processed foods are also gaining popularity among consumers. The correct raw material composition and optimal technological process are guarantees of a high-quality final product.

A number of new food processing technologies have emerged in recent years, such as high-pressure processing, radiofrequency heating, ohmic heating, high-intensity pulsed light, and cold plasma. Many of these technologies are still in the research phase, as little is still known about their impact on food quality and safety. On the other hand, unconventional raw materials are increasingly being used because they are a source of many valuable ingredients, e.g., proteins, minerals, and vitamins. Products of this type are in demand, but consumers require appropriate sensory characteristics, so it is desirable to conduct research to ensure food quality.

Scientific research conducted on food indicates the need to search for and explain the properties of food, as well as the phenomena and processes in its processing. Therefore, the Special Issue of ‘Advanced Food Processing Technologies and Food Quality’ invites researchers in the field of food technology and nutrition to submit papers related to the use of various raw materials and innovative methods of food production, processing, process optimization, preservation, and storage in terms of food safety and quality, as well as the application of modern technologies.

Prof. Dr. Katarzyna Marciniak-Lukasiak
Prof. Dr. Anna Zbikowska
Dr. Piotr Lukasiak
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
food safety and preservation
food quality
nutrients
alternative sources
novel raw materials for food production
bioactive compounds
food additives
innovative technology
zero waste

Published Papers (10 papers)

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Research

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15 pages, 671 KiB

Open AccessArticle

Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread

by Karolina Pycia, Agata Maria Pawłowska and Joanna Kaszuba

Appl. Sci. 2024, 14(8), 3468; https://doi.org/10.3390/app14083468 - 19 Apr 2024

Viewed by 306

Abstract

The main aim of this work was to assess the possibility of using dried walnut leaves (Juglans regia L.) in the production of wheat bread. In the developed recipe, wheat flour was partially replaced with dried and powdered walnut leaves (WLs) in amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%. Serving as a control sample was wheat bread without WLs. The bread was made using a single-phase method using yeast. As part of the research methodology, laboratory baking parameters (dough yield, total oven loss, bread yield), loaf volume and loaf specific volume were determined. Additionally, the colors of the dough, crust and bread crumb were determined in the CIE L*a*b* space. The crumb texture profile was assessed using the TPA test. Additionally, the antioxidant power and the total phenolic content of the dough and bread were tested. The consumer acceptability of the sensory features of the bread was also assessed. The test results were statistically analyzed using a one-way ANOVA. It was found that enriching the bread recipe with WLs had a significant impact on its quality. The control bread had the highest volume, and replacing wheat flour with dried leaves resulted in a significant reduction in volume, which was greater at higher WLs contents. Similarly, as the proportion of WLs in the recipe increased, a significant decrease in the brightness of both the dough and the crumb of the obtained bread was observed. A texture analysis showed that bread with a WLs content of 2.5% was the most different from the control bread and other tested breads. However, it was found that enriching bread with the unconventional addition of walnut leaves had a very good effect on its health benefits. The antioxidant activity and the content of total phenolics in the bread grew with the increase in the share of WLs in the recipe. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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14 pages, 1624 KiB

Open AccessArticle

Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices

by Laura Ruiz-Aceituno, Natalia Casado, Emma Arriero-Romo, Sonia Morante-Zarcero, Almudena Lázaro and Isabel Sierra

Appl. Sci. 2024, 14(8), 3348; https://doi.org/10.3390/app14083348 - 16 Apr 2024

Viewed by 446

Abstract

This work aimed to develop high-quality gluten-free bread based on maize and buckwheat with good palatability and texture properties. Different aromatic herbs and spices were incorporated as ingredients to evaluate whether their addition could influence the acceptability of consumers by improving the sensory properties of the final product. The bread formulation was first optimized through a response surface methodology. Accordingly, high specific volume, high springiness, and low hardness provided the best theoretical bread quality. However, when developing the product, some sensory defects were detected. Therefore, the addition of other ingredients (e.g., oil, sugar, and yeast) was tested. Finally, five different gluten-free bread with different combinations of aromatic herbs and spices were obtained. They were nutritionally characterized and subjected to sensory analysis by a panel of 140 consumers. The chemical composition of all bread was very similar, with only slight differences among them. Likewise, all of them received acceptable sensory scores (>5) from consumers, and some combinations of herbs and spices obtained scores higher than in the control bread (without herbs and spices). Overall, the gluten-free bread formulated with the combination of basil and oregano was the one that consumers significantly liked the most. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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16 pages, 4876 KiB

Open AccessArticle

Effects of Pulsed Electric Field on Oil Extraction Rate and Tocopherol in Peony Seeds

by Wei Xu, Jianfei Liu, Ye Tian, Junchi Liu and Zhengshi Chang

Appl. Sci. 2024, 14(8), 3299; https://doi.org/10.3390/app14083299 - 14 Apr 2024

Viewed by 302

Abstract

Peony seed oil, known for its high nutritional value and low production yield, has become a crucial component in high-quality health products. Consequently, enhancing the extraction efficiency of peony seed oil has become an industry objective. Pulse electric field (PEF) technology, as a non-thermal extraction method, has shown promising advancements in improving plant oil yield by enhancing cell permeability. In this study, we designed a static parallel plate PEF treatment unit to process peony seed particles. By manipulating pulse voltage parameters, we investigated the effects of particle size and PEF strength on the oil yield. We also analyzed and evaluated tocopherol in the oil before and after treatment. The results demonstrated that PEF significantly increased the oil yield. Both treated and control groups exhibited gradually increased oil yields with decreasing particle size until reaching saturation at a certain particle size. Increasing voltage frequency did not have a significant impact on the oil yield; however, increasing voltage amplitude resulted in an optimal point for maximum oil yield. Analysis of oil composition indicated that PEF appropriately increased tocopherol content. These findings provide a foundation for further optimization of PEF parameters to assist in extracting peony seed oil and facilitate its industrial application. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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19 pages, 1477 KiB

Open AccessArticle

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

by Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon and Hanna Kowalska

Appl. Sci. 2024, 14(7), 2772; https://doi.org/10.3390/app14072772 - 26 Mar 2024

Viewed by 407

Abstract

This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Research has shown that the most frequently used parameters, such as the falling number and the maximum viscosity of starch paste, are not good indicators for assessing the baking value of currently produced rye flours. From the parameters used for evaluating the properties of the starch–amylolytic complex, the initial and onset temperatures for starch gelatinization were the best indicators for evaluating the baking quality of rye flour. This study revealed a significant correlation between the pentosan content (total, water soluble, and insoluble), swelling curve parameters and quality parameters of rye bread, such as the specific bread volume, bread crumb moisture, and bread crumb hardness. Assessment of the baking value of rye flour based only on the evaluated properties of the starch–amylolytic complex is currently not sufficient to determine the baking quality of rye flour and predict the quality of rye bread. This study on the baking quality of rye flour should be extended to include the assessment of the dough properties related to the pentosan content and the enzymes that degrade these components. It was shown that the properties of rye dough related to the content of pentosan can be characterized based on the swelling curve test as a method that, together with the initial and onset starch gelatinization temperatures, allows better assessment of the baking quality of the commercial rye flour and its suitability for the good-quality rye bread production. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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18 pages, 3714 KiB

Open AccessArticle

Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques

by Liliana M. Chamorro-Hernandez, Erick P. Herrera-Granda and Carlos Rivas-Rosero

Appl. Sci. 2024, 14(7), 2682; https://doi.org/10.3390/app14072682 - 22 Mar 2024

Viewed by 560

Abstract

Due to their contribution to human health, healthy snacks have garnered the attention of the scientific community and the food industry. This study was conducted to determine the suitability of frying and baking processing methods for producing green banana chips using two varieties: Barraganete and Dominico. The aim was to identify a treatment geared toward producing healthy snacks. Initially, the physicochemical properties of the raw materials were analyzed, revealing significant differences in starch, fat, fiber, and protein content. Subsequently, the bananas were processed into baked and fried chips. Multivariate statistical techniques such as ANCOVA, MANOVA, and post-hoc tests were applied to examine the influence of initial characteristics and detect variations attributable to the cooking method. The main findings show that the initial protein level had a significant covariate effect on the final content in the chips. The Dominico variety generally proved more suitable for making baked chips, retaining higher percentages of protein, starch, and fiber and lower fat content than Barraganete. Baked chips showed significantly lower sodium and fat values than fried ones when differentiated by processing method. The “Dominico + Baked” treatment emerged as the superior alternative, with favorable levels of protein and starch and low levels of sodium and fat, positioning it as the most suitable for producing a healthy snack. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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13 pages, 1661 KiB

Open AccessArticle

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

by Marta Tomczyńska-Mleko, Artur Mykhalevych, Victoria Sapiga, Galyna Polishchuk, Konrad Terpiłowski, Stanisław Mleko, Bartosz G. Sołowiej and Salvador Pérez-Huertas

Appl. Sci. 2024, 14(6), 2465; https://doi.org/10.3390/app14062465 - 14 Mar 2024

Viewed by 551

Abstract

The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming from a low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excess moisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably, mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complex with other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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14 pages, 1326 KiB

Open AccessArticle

Nutritional and Physico-Chemical Characteristics of Innovative Bars Enriched with Aronia melanocarpa By-Product Powder

by Bogdan Constantin Bratosin, Gheorghe-Adrian Martău, Călina Ciont, Floricuța Ranga, Elemér Simon, Katalin Szabo, Sorina Darjan, Bernadette-Emőke Teleky and Dan Cristian Vodnar

Appl. Sci. 2024, 14(6), 2338; https://doi.org/10.3390/app14062338 - 11 Mar 2024

Viewed by 842

Abstract

In a quest to meet the rising demand for nutrient-rich products, this study delves into the realm of innovative bars enriched with Aronia melanocarpa by-product powder. By repurposing waste material from fruit pressing, the research unveils a sustainable approach to enhancing the health profile of food products. Two variants of bars were used: one as a control and the other enriched with freeze-dried aronia by-product powder. Both bars had similar nutrient content, containing approximately 10% fibre, 12.20% protein, 20.51% fat, and 429–430 kcal calories. The investigation showcases a remarkable 61% increase in antioxidant activity in bars enriched with freeze-dried aronia powder compared to traditional bars. In vitro digestion tests demonstrated enhanced nutrient release in aronia powder-enriched bars. Moreover, a 70-day storage analysis demonstrated the microbiological stability of the bars, which is essential for their commercial viability (final total viable cell count 4.41 log₁₀ CFU/g). Also, total fungi-yeast and moulds increased to 4.17 ± 0.131 log₁₀ CFU/g for aronia bars and to 3.91 ± 0.107 log₁₀ CFU/g for control bars after 70 days of storage. This collaborative research effort not only sheds light on the nutritional and physico–chemical characteristics of the innovative bars but also propels the development of functional food products with heightened antioxidant content and bioactive compounds. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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16 pages, 3232 KiB

Open AccessArticle

Classification of Peruvian Flours via NIR Spectroscopy Combined with Chemometrics

by Milton Martínez-Julca, Renny Nazario-Naveda, Moises Gallozzo-Cárdenas, Segundo Rojas-Flores, Hector Chinchay-Espino, Amilu Alvarez-Escobedo and Emzon Murga-Torres

Appl. Sci. 2023, 13(20), 11534; https://doi.org/10.3390/app132011534 - 21 Oct 2023

Viewed by 929

Abstract

Nowadays, nutritional foods have a great impact on healthy diets. In particular, maca, oatmeal, broad bean, soybean, and algarrobo are widely used in different ways in the daily diets of many people due to their nutritional components. However, many of these foods share certain physical similarities with others of lower quality, making it difficult to identify them with certainty. Few studies have been conducted to find any differences using practical techniques with minimal preparation and in short durations. In this work, Principal Component Analysis (PCA) and Near Infrared Spectroscopy (NIR) were used to classify and distinguish samples based on their chemical properties. The spectral data were pretreated to further highlight the differences among the samples determined via PCA. The results indicate that the raw spectral data of all the samples had similar patterns, and their respective PCA analysis results could not be used to differentiate them. However, pretreated data differentiated the foods in separate clusters according to score plots. The main difference was a C-O band that corresponded to a vibration mode at 4644 cm⁻¹ associated with protein content. PCA combined with spectral analysis can be used to differentiate and classify foods using small samples through the chemical properties on their surfaces. This study contributes new knowledge toward the more precise identification of foods, even if they are combined. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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Review

Jump to: Research

18 pages, 1054 KiB

Open AccessReview

Advanced Technologies in Food Processing—Development Perspective

by Patrycja Gazda and Paweł Glibowski

Appl. Sci. 2024, 14(9), 3617; https://doi.org/10.3390/app14093617 - 24 Apr 2024

Viewed by 346

Abstract

Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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29 pages, 2298 KiB

Open AccessReview

Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants

by Natalia Casado, Gema Casado-Hidalgo, Lorena González-Gómez, Sonia Morante-Zarcero and Isabel Sierra

Appl. Sci. 2023, 13(3), 1704; https://doi.org/10.3390/app13031704 - 29 Jan 2023

Cited by 11 | Viewed by 2671

Abstract

Pyrrolizidine alkaloids, tropane alkaloids and opium alkaloids are natural plant toxins that have recently gained special interest in food safety due to their concerning occurrence in many foods and feeds. Although a legislation for these alkaloids has recently been established, the concentration levels of these toxins in food exceed in many cases the maximum limit established by the competent authorities. Moreover, these regulations only establish maximum limits of these compounds for certain raw materials, but processed products are generally not considered. However, it is important to correctly assess the potential health risk of these alkaloids through the diet. Accordingly, this review aims to provide insight into these alkaloids and give an overview on how food processing and culinary preparation can influence their content and stability. For this purpose, the most relevant works that address the effect of heat treatment, fermentation, infusion preparation (transfer rate) and other treatments (milling, washing and soaking) on these natural toxins are reviewed. To date, this research field has been scarcely studied and many of the results published are contradictory, so it is not always possible to establish conclusive findings. In many cases, this is due to a lack of experimental design and exhaustive control of the different variables that may affect these treatments and preparations. Likewise, considering the transformation of these alkaloids into toxic degradation products it is also of high interest. Therefore, further studies are needed to delve deeper into the stability of these toxins and to understand how their content may be affected by the transformation of contaminated raw materials into processed products, so that the risk exposure of the population to these alkaloids through diet can be determined more precisely. Hence, this topic constitutes a research line of great interest for future works with many challenges to be resolved. Full article

(This article belongs to the Special Issue Advanced Food Processing Technologies and Food Quality)

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