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Advanced Technology for Food Preservation
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Advanced Technology for Food 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 October 2021) | Viewed by 15232

Special Issue Editor

Dr. Kyriaki (Kiki) Zinoviadou

E-Mail Website
Guest Editor
Department of Food Science and Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece
Interests: delivery systems; sustainability; food waste; biodegradable packaging; food colloids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The increased interest of consumes in healthier and less-processed food products, coupled with their increased environmental concern and the current demands for sustainable production, has led to the use of various technologies in food preservation. A range of new food processing technologies have been evaluated as a means to improve or even replace conventional techniques. Such technologies include but are not limited to the use of ultrasounds; pulsed electric filed processing, cold plasma treatment, application of active antimicrobial packaging, radio frequency and ohmic heating, as well as the use of natural means to extend the shelf life of food products.

The upcoming Special Issue of Applied Sciences will focus on recent advancements and novel technologies applied in food preservation. In that respect, we would like to invite you to submit or recommend original research papers for the “Advanced Technology for Food Preservation” Special Issue.

Dr. Kyriaki (Kiki) Zinoviadou
Guest Editor

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.

Published Papers (2 papers)

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Research

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18 pages, 14924 KiB  
Article
Effects of Different Freezing Methods on Water Distribution, Microstructure and Protein Properties of Cuttlefish during the Frozen Storage
by Ying Lv, Yuanming Chu, Pengcheng Zhou, Jun Mei and Jing Xie
Appl. Sci. 2021, 11(15), 6866; https://doi.org/10.3390/app11156866 - 26 Jul 2021
Cited by 20 | Viewed by 3396
Abstract
To study the effect of different freezing methods on the quality changes of cuttlefish during the frozen storage of cuttlefish, fresh cuttlefish was treated with six freezing methods (refrigerator direct-freezing, saline solution impregnation freezing, flat freezing, tunnel type continuous freezing, air-blast freezing and [...] Read more.
To study the effect of different freezing methods on the quality changes of cuttlefish during the frozen storage of cuttlefish, fresh cuttlefish was treated with six freezing methods (refrigerator direct-freezing, saline solution impregnation freezing, flat freezing, tunnel type continuous freezing, air-blast freezing and liquid nitrogen freezing) and then stored at −18 °C for 90 days. The time to pass the maximum ice crystal generation zone for the above six freezing methods in this experiment was 165.5, 67.5, 34.5, 21.8, 20.4 and 1.5 min, respectively. In this study, water retention (thawing loss rate, centrifugal loss rate, and cooking loss), pH, malondialdehyde content, TVB-N value, and sulfhydryl content were measured to evaluate the quality after thawing. Protein secondary structure was measured by attenuated total reflection infrared spectroscopy (ATR-FTIR), water migration was determined by low-field NMR, and muscle microstructure was observed by scanning electron microscopy. The results showed that among the six freezing methods, liquid nitrogen freezing took the shortest time to pass through the maximum ice crystal generation zone. And it had the highest water retention, the lowest TVB-N content, the highest sulfhydryl content and the least irregular curling of protein secondary structure after 90 days of frozen storage. However, liquid nitrogen freezing can cause cracks and breakage in cuttlefish due to cryogenic fracture caused by ultra-low temperature, which affects its sensory evaluation. Although the freezing speed of flat freezing is faster than refrigerator direct-freezing and saline solution impregnation freezing, the muscle is extruded and deformed during the freezing process, and the damage is more serious, and the frozen storage quality is the worst. The comprehensive analysis results showed that the freezing speed of air- blast freezing was faster and the quality of cuttlefish in the freezing process was better, which was the more recommended freezing method, and this study provided some theoretical basis for the selection of freezing method in the actual production of cuttlefish. Full article
(This article belongs to the Special Issue Advanced Technology for Food Preservation)
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Review

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16 pages, 464 KiB  
Review
UV Light Application as a Mean for Disinfection Applied in the Dairy Industry
by Arpit Chawla, Adriana Lobacz, Justyna Tarapata and Justyna Zulewska
Appl. Sci. 2021, 11(16), 7285; https://doi.org/10.3390/app11167285 - 8 Aug 2021
Cited by 21 | Viewed by 10519
Abstract
Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure food protection and prolong shelf life. But it also causes nutrient and aroma degradation, non-enzymatic browning, and organoleptic changes of dairy products. Non-thermal solutions, on the other hand, [...] Read more.
Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure food protection and prolong shelf life. But it also causes nutrient and aroma degradation, non-enzymatic browning, and organoleptic changes of dairy products. Non-thermal solutions, on the other hand, have been extensively explored in a response to rising market demand for more sustainable and safe goods. For a long time, the use of ultraviolet (UV) light in the food industry has held great promise. Irradiation with shortwave UV light has excellent germicidal properties, which can destroy a variety of microbial pathogens (for example bacteria, fungi, molds, yeasts, and viruses), at low maintenance and installation costs with minimal use of energy to preserve food without undesirable effects of heat treatment. The purpose of this review is to update the studies made on the possibilities of UV-C radiation while also addressing the essential processing factors involved in the disinfection. It also sheds light on the promise of UV light-emitting diodes (UV-LEDs) as a microbial inactivation alternative to conventional UV lamps. Full article
(This article belongs to the Special Issue Advanced Technology for Food Preservation)
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