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Foods
Special Issues
Emerging Techniques for the Processing and Preservation of Foods
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Emerging Techniques for the Processing and Preservation of Foods

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

Deadline for manuscript submissions: 30 June 2024 | Viewed by 4430

Special Issue Editors

Prof. Dr. Xianzhe Zheng

E-Mail Website
Guest Editor
College of Engineering, Northeast Agricultural University, Harbin 150030, China
Interests: food microwave heating/drying; food processing quality control; microwavable food packaging materials; food 3D printing; computer simulation modelling
Dr. Chenghai Liu

E-Mail Website
Guest Editor
College of Engineering, Northeast Agricultural University, Harbin 150030, China
Interests: food processing and preservation; microwave food processing; food packaging materials and technology; computer simulation; food 3D printing
Dr. Liuyang Shen

E-Mail Website
Guest Editor
College of Engineering, Northeast Agricultural University, Harbin 150030, China
Interests: microwave heating/drying; packaging structures or materials design; packaging technology for improving food processing performance; cereal product value-added processing; computer simulation; multi-physics field modeling

Special Issue Information

Dear Colleagues,

In recent years, food processing and preservation technologies have been widely used in the food sector, such as in fruit and vegetables, meat products, and food products that require an extension of their shelf life. Therefore, emerging technologies, such as microwave, radio frequency, ultrasonic, ultra-high pressure, plasma, etc., play an important role in food processing and preservation. Through the application of emerging processing and preservation technologies, the elucidation of the mechanism behind food quality changes, the improvement of the food preservation effect, and the evaluation of food processing quality and performance make this research topic of great interest and still under investigation. These aspects contribute to the development of processing and preservation technologies in the food industry.

For this reason, this Special Issue provides an overview of the current status, the latest technical solutions and applications, and future perspectives on the presence of emerging techniques in the processing and preservation of foods.

Potential topics include, but are not limited to, the following:

  • Emerging food processing and preservation technologies, e.g., microwave, radio frequency, ultrasound, ultra-high pressure, plasma, 3D printing, etc.
  • Food packaging material/structural optimization to enhance the extension of shelf life, e.g., maintaining the freshness of fruit as well as vegetables and preventing microbial invasion.
  • Improving food processing quality through improving thermal efficiency and heating uniformity, e.g., microwave/radio frequency heating.
  • Evaluation of food processing methods (heating, drying, puffing, extraction, etc.) on final food quality.
  • Processing methods or strategies for improving food processing and preservation performance.

This Special Issue, “Emerging Techniques for the Processing and Preservation of Foods”, will include a selection of recent research and current review articles about food processing and preservation. This Special Issue is particularly focused on articles describing the effect of food processing and preservation technologies on product shelf life, thermal processing performance, bioactive ingredient protection, product quality improvement, their mechanisms of action, etc.

Prof. Dr. Xianzhe Zheng
Dr. Chenghai Liu
Dr. Liuyang Shen
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
  • food packaging
  • shelf life extension
  • thermal or non-thermal processing
  • bioactive ingredient protection

Published Papers (4 papers)

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Research

19 pages, 3029 KiB  
Article
Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose
by Yanfei Li, Huan Zhang, Yan Zhao, Haoxin Lv and Kunlun Liu
Foods 2024, 13(5), 740; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13050740 - 28 Feb 2024
Viewed by 680
Abstract
Proanthocyanidins are important compounds known for their antioxidant and radical scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our study, proanthocyanidin was encapsulated using sodium alginate and carboxymethyl cellulose to enhance controlled release, pH stability, metal ion [...] Read more.
Proanthocyanidins are important compounds known for their antioxidant and radical scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our study, proanthocyanidin was encapsulated using sodium alginate and carboxymethyl cellulose to enhance controlled release, pH stability, metal ion tolerance, temperature resistance, time release, the microencapsulation of food additives stability, antioxidant capacity analysis, and the storage period tolerance of proanthocyanidin. Fourier transforms infrared (FTIR) analysis and full-wavelength UV scanning indicated the successful immobilization of proanthocyanidins into the polymeric microcapsules. The flowability and mechanical properties of the microcapsules were enhanced. Moreover, proanthocyanidin microcapsules exhibited higher thermal, pH, metal ion, time, and microencapsulation food additive stability. In addition, due to their high antioxidant properties, the proanthocyanidin microcapsules retained a greater amount of proanthocyanidin content during the gastric phase, and the proanthocyanidin was subsequently released in the intestinal phase for absorption. Thus, the study provided a systematic understanding of the antioxidant capabilities and stability of proanthocyanidin microcapsules, which is beneficial for developing preservation methods for food additives. Full article
(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)
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16 pages, 2998 KiB  
Article
Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization
by Chao Guo, Yingchen Fan, Zixuan Wu, Deyang Li, Yuxin Liu and Dayong Zhou
Foods 2024, 13(3), 388; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13030388 - 24 Jan 2024
Viewed by 836
Abstract
Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE shrimp is processed through “boiling + vacuum soft packing + high temperature [...] Read more.
Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE shrimp is processed through “boiling + vacuum soft packing + high temperature and pressure sterilization”. Ultraviolet-visible (UV) spectroscopy with CIELAB color measurement showed that phytic acid (PA) + lactic acid (LA), PA + citric acid (CA), and PA + LA + CA soaking before cooking alleviated browning, as well as UVabsorbance and the browning index (BI). Meanwhile, UV spectroscopy and fluorescence spectroscopy showed that organic acid soaking reduced the content of carbonyl, dityrosine, disulfide bonds, surface hydrophobicity, and protein solubility, but promoted the content of free sulfhydryl and protein aggregation. However, in vitro digestion simulations showed that organic acid soaking unexpectedly inhibited the degree of hydrolysis and protein digestibility. This study provides the basis for the application of organic acids as color protectors for RTE aquatic muscle product. Full article
(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)
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21 pages, 7138 KiB  
Article
Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure
by Chai Liu, Liuyang Shen, Huiran Liu, Xue Gong, Chenghai Liu, Xianzhe Zheng, Shuo Zhang and Chen Yang
Foods 2023, 12(15), 2938; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12152938 - 02 Aug 2023
Cited by 1 | Viewed by 1007
Abstract
The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10–80 °C [...] Read more.
The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10–80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear ‘corner effect’, and the observed ‘hot spot’ results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as 3.5×10−4 mL/mm2, 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating. Full article
(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)
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14 pages, 10619 KiB  
Article
Preparation of an Aminated Lignin/Fe(III)/Polyvinyl Alcohol Film: A Packaging Material with UV Resistance and Slow-Release Function
by Shushan Gao, Chonghao Zhu, Liangfei Ma, Chenghai Liu, Hongqiong Zhang and Shengming Zhang
Foods 2023, 12(14), 2794; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12142794 - 23 Jul 2023
Cited by 1 | Viewed by 1313
Abstract
To reduce the usage of petroleum-based plastic products, a lignin-based film material named aminated lignin/Fe(III)/PVA was developed. The mixture of 8 g lignin, 12 mL diethylenetriamine, 200 mL NaOH solution (0.4 mol·L−1), and 8 mL formaldehyde was heated at 85 °C [...] Read more.
To reduce the usage of petroleum-based plastic products, a lignin-based film material named aminated lignin/Fe(III)/PVA was developed. The mixture of 8 g lignin, 12 mL diethylenetriamine, 200 mL NaOH solution (0.4 mol·L−1), and 8 mL formaldehyde was heated at 85 °C for 4 h; after the aminated lignin was impregnated in the Fe(NO3)3 solution, a mixture of 3 g aminated lignin/Fe(III), 7 g PVA, and 200 mL NaOH solution (pH 8) was heated at 85 °C for 60 min; after 2 mL of glycerin was added, the mixture was spread on a glass plate to obtain the aminated lignin/Fe(III)/PVA film. This film demonstrated hydrophobicity, an UV-blocking function, and a good slow-release performance. Due to the formation of hydrogen bonds between the hydroxyl groups of lignin and PVA, the tensile strength, the elongation at break, and the fracture resistance of the film were 9.1%, 107.8%, and 21.9% higher than that of pure PVA film, respectively. The iron content of aminated lignin/Fe(III)/PVA was 1.06 wt%, which mainly existed in a trivalent form. The aminated lignin/Fe(III)/PVA film has the potential to be used as a food packaging material with anti-ultraviolet light function and can also be developed as other packaging materials, such as seedling bowls, pots for transplanting, and coating films during transport. Full article
(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)
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