Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Novel Processing and Preservation Technologies and Their Application in Food...
share announcement

Novel Processing and Preservation Technologies and Their Application in Food Matrices

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 May 2021) | Viewed by 14270

Special Issue Editors

Dr. Antonio Martinez

E-Mail Website
Guest Editor
CSIC, IATA, Dept Food preservation & safety., Avda Agustin Escardino 7, Valencia 46980, Spain
Interests: food safety; food microbiology; food quality; food quality and preservation
Dr. Dolores Rodrigo

E-Mail Website
Guest Editor
CSIC, IATA, Dept Food preservation & safety. Avda Agustin Escardino 7, Valencia 46980, Spain
Interests: food quality; high hydrostic pressure; pulsed electric fields; cold plasma; natural antimicrobials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

The need for new processing technologies, including natural preservatives and hurdle processing, which guarantee the safety of foods produced by the industry is the result of different driving forces that include consumer demand for fresh, high-quality, healthy products that are free of chemical preservatives and compliance with sustainability and circular economy (revalorization of residuals, energy efficiency). New preservation technologies also have a niche in the development of new foodstuffs and in facilitating the extraction of bioactive components by reducing the use of more polluting solvent compounds. The trend toward the use of new “natural” ingredients (colors, flavors or preservatives, among others), although it is a challenge in the practice, has created the need to investigate less contaminating and efficient processes, without losing the capability of technologies in preserving the structure and, hence, the function and benefits of novel ingredients while maintaining the nutritional qualities of food products. New processing technologies, such as high-pressure processing (HPP), pulsed electric field (PEF), UV treatments, and cold plasma, are among the most promising novel technologies.

This Special Issue comprises a series of articles describing some novel technologies as applied to the preservation and development of new foodstuffs.

Dr. Antonio Martinez
Prof. Dolores Rodrigo
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

  • Food processing
  • Food preservation
  • Novel processing techniques
  • Food safety
  • Food quality
  • High hydrostatic pressure
  • Pulsed electric fields
  • Cold plasma
  • Microwaves
  • Natural antimicrobials

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

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

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

14 pages, 777 KiB  
Article
Effect of HHP, Enzymes and Gelatin on Physicochemical Factors of Gels Made by Using Protein Isolated from Common Cricket (Acheta domesticus)
by Pietro Urbina, Cuauhtemoc Marin, Teresa Sanz, Dolores Rodrigo and Antonio Martinez
Foods 2021, 10(4), 858; https://doi.org/10.3390/foods10040858 - 15 Apr 2021
Cited by 13 | Viewed by 3124
Abstract
The effect of high hydrostatic pressure (HHP) combined with enzymatic methods or gelatin incorporation in the gelation process of protein isolated from Acheta domesticus was investigated. The results indicate that transglutaminase (TGasa) or glucose oxidase (GOx) enzymes can induce reversible aggregation in dispersions [...] Read more.
The effect of high hydrostatic pressure (HHP) combined with enzymatic methods or gelatin incorporation in the gelation process of protein isolated from Acheta domesticus was investigated. The results indicate that transglutaminase (TGasa) or glucose oxidase (GOx) enzymes can induce reversible aggregation in dispersions of insoluble protein fractions and increase viscosity in dispersions of soluble fractions, but does not induce gel formation even after HHP treatment; in consequence, enzymatic treatment on cricket protein can be used to increase viscosity but not to form gels. It is technically feasible to obtain gels by adding 2% porcine gelatin to dispersions of protein fractions and subjecting them to HHP. The firmness and syneresis variation values of those gels during storage depended on the protein extracted fraction (insoluble or soluble protein) and on the concentration of protein used. The highest hardness and lowest syneresis was found with the gels obtained from the insoluble fraction at 11 and 15% (w/w) protein concentration. Color difference (ΔE* > 3) appreciable to the naked eye was observed along the storage period and no noticeable pH variations were found after 28 days of storage. Results indicate that new raw materials of interest can be developed for the food industry based on cricket protein isolates, to make high-protein foods which could be applied in a wide variety of different food applications including 3D printing or fat substitution. Full article
(This article belongs to the Special Issue Novel Processing and Preservation Technologies and Their Application in Food Matrices)
►▼ Show Figures

Graphical abstract

18 pages, 2069 KiB  
Article
Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)
by Maria Papapostolou, Fani T. Mantzouridou and Maria Z. Tsimidou
Foods 2021, 10(2), 392; https://doi.org/10.3390/foods10020392 - 11 Feb 2021
Cited by 4 | Viewed by 2742
Abstract
Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be [...] Read more.
Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way. Full article
(This article belongs to the Special Issue Novel Processing and Preservation Technologies and Their Application in Food Matrices)
►▼ Show Figures

Figure 1

15 pages, 2564 KiB  
Article
Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste
by Thekla Alpers, Roland Kerpes, Mariana Frioli, Arndt Nobis, Ka Ian Hoi, Axel Bach, Mario Jekle and Thomas Becker
Foods 2021, 10(1), 76; https://doi.org/10.3390/foods10010076 - 2 Jan 2021
Cited by 27 | Viewed by 7598
Abstract
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage [...] Read more.
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves. Full article
(This article belongs to the Special Issue Novel Processing and Preservation Technologies and Their Application in Food Matrices)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop