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Novel Non-thermal Processing Technologies for Food Industry Applications
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Novel Non-thermal Processing Technologies for Food Industry Applications

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

Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 28641

Special Issue Editors

Prof. Dr. Nazimah Hamid

E-Mail Website
Guest Editor
Auckland University of Technology, Auckland, New Zealand
Interests: food chemistry; food analysis; food processing; food science and technology; food technology; food processing and engineering; food microbiology and safety; sensory evaluation; analytical chemistry; food science
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Brijesh K. Tiwari

E-Mail Website
Guest Editor
Teagasc Food Research Centre, D15 KN3K Dublin, Ireland
Interests: novel technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumers’ demand for fresh-like foods with extended shelf-life and good sensory qualities has been rising steadily over the last decade. This has stimulated interest among researchers to explore alternative nonthermal food processing technologies such as high-pressure processing, ultrasound, pulsed electric fields, pulsed light, cold plasma and ozone, to meet consumer demand without compromising the quality of processed foods. The advantages of nonthermal food processing include food product stabilization, bioactive extraction and bioresource valorization. Hence, these technologies are promising for current and future developments of sustainable food applications.

This Special Issue encourages authors to submit original research articles or reviews addressing advances in the area of nonthermal processing technologies for food industry applications and packaging requirements of nonthermal processed foods.

Prof. Nazimah Hamid
Prof. Brijesh K. Tiwari
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

  • Ultrasonication
  • Cold plasma Clean labeled antimicrobial agents
  • Pulse electric field
  • High-pressure processing
  • Ozone processing
  • Light-based technologies
  • Packaging materials

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Published Papers (5 papers)

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Research

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21 pages, 5301 KiB  
Article
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat
by Kevin Kantono, Nazimah Hamid, Diksha Chadha, Qianli Ma, Indrawati Oey and Mustafa M. Farouk
Foods 2021, 10(5), 1148; https://doi.org/10.3390/foods10051148 - 20 May 2021
Cited by 19 | Viewed by 4070
Abstract
The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage [...] Read more.
The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing. Full article
(This article belongs to the Special Issue Novel Non-thermal Processing Technologies for Food Industry Applications)
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18 pages, 1274 KiB  
Article
Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
by Kevin Kantono, Nazimah Hamid, Indrawati Oey, Yan Chao Wu, Qianli Ma, Mustafa Farouk and Diksha Chadha
Foods 2020, 9(10), 1444; https://doi.org/10.3390/foods9101444 - 12 Oct 2020
Cited by 15 | Viewed by 3286
Abstract
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect [...] Read more.
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control. Full article
(This article belongs to the Special Issue Novel Non-thermal Processing Technologies for Food Industry Applications)
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19 pages, 3871 KiB  
Article
High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties
by Wenjie Xia, Siyi Pan, Zhe Cheng, Yan Tian and Xingjian Huang
Foods 2020, 9(6), 839; https://doi.org/10.3390/foods9060839 - 26 Jun 2020
Cited by 24 | Viewed by 5775
Abstract
In this study, a novel method called selective proteolysis was applied to the glycinin component of soy protein isolate (SPI), and a degraded glycinin hydrolysate (DGH) was obtained. The effects of high-intensity ultrasound (HIU) treatment (20 kHz at 400 W, 0, 5, 20, [...] Read more.
In this study, a novel method called selective proteolysis was applied to the glycinin component of soy protein isolate (SPI), and a degraded glycinin hydrolysate (DGH) was obtained. The effects of high-intensity ultrasound (HIU) treatment (20 kHz at 400 W, 0, 5, 20, and 40 min) on the physical, structural, and aggregation properties of DGH were investigated with the aim to reveal the influence of the selectively hydrolyzing glycinin component on the HIU treatment of soy protein. The effects of HIU on DGH and a control SPI (CSPI) were both time-dependent. HIU induced the formation of soluble aggregates in both samples at an early stage, while it dissociated these newly formed aggregates after a longer duration. Selectively hydrolyzing glycinin contributed to the soluble aggregation by exposing the compact protein structure and producing small protein fractions. The larger extent of hydrophobic interactions and disulfide bonds imparted a higher stability to the soluble protein aggregates formed in DGH. As a result, DGH displayed more ordered secondary structures, a higher solubility, and better gelling properties after the HIU treatment, especially at 20 min. The results of this study will be beneficial to the scientific community as well as industrial application. Full article
(This article belongs to the Special Issue Novel Non-thermal Processing Technologies for Food Industry Applications)
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Review

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39 pages, 1625 KiB  
Review
Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review
by Elodie Sarron, Pascale Gadonna-Widehem and Thierry Aussenac
Foods 2021, 10(3), 605; https://doi.org/10.3390/foods10030605 - 12 Mar 2021
Cited by 64 | Viewed by 8501
Abstract
Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were [...] Read more.
Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out. Full article
(This article belongs to the Special Issue Novel Non-thermal Processing Technologies for Food Industry Applications)
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16 pages, 1524 KiB  
Review
Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination
by Márcia Oliveira, Brijesh K. Tiwari and Geraldine Duffy
Foods 2020, 9(12), 1779; https://doi.org/10.3390/foods9121779 - 30 Nov 2020
Cited by 23 | Viewed by 5730
Abstract
Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a [...] Read more.
Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely effective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms. Full article
(This article belongs to the Special Issue Novel Non-thermal Processing Technologies for Food Industry Applications)
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