Special Issue "Feature Review Papers in Section "Food Processes""

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Processes".

Deadline for manuscript submissions: 25 December 2021.

Special Issue Editor

Prof. Dr. Dariusz Dziki
E-Mail Website
Guest Editor
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Interests: food processing; milling; grinding; drying; baking; extrusion; bioactive compounds of food
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

The progress in food processing is a very important issue. Modern food processing technology has to deal with many challenges such as increasing world population, changing consumer preferences, and changes in the quality of raw materials as a result of climate change. Such aspects as water and energy saving, waste management and cleaner production are also very important. This Special Issue is focused on review papers concerning advances in food processing. Research areas may include: progress in mass transfer, size reduction, separation and purification processes, nanotechnology in food processing, heat and transfer systems, mixing and fluid processes, integrated process design and scale-up, process modeling, simulation, optimization, and control. Moreover, technologies that relate to cost savings, environmental improvement and enhanced final product quality may be also included in this issue.

Prof. Dr. Dariusz Dziki
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 papers will be 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. Processes is an international peer-reviewed open access monthly 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 2000 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

  • emerging technologies
  • minimal food processing
  • sustainable food processing
  • food quality
  • new developments in food engineering
  • processes optimization
  • energy and water saving
  • waste reduction

Published Papers (9 papers)

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Review

Review
Extraction Processes Affect the Composition and Bioavailability of Flavones from Lamiaceae Plants: A Comprehensive Review
Processes 2021, 9(9), 1675; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9091675 - 18 Sep 2021
Viewed by 448
Abstract
Lamiaceae plants are a widespread family of herbaceous plants with around 245 plant genera and nearly 22,576 species distributed in the world. Some of the most representative and widely studied Lamiaceae plants belong to the Ocimum, Origanum, Salvia, and Thymus [...] Read more.
Lamiaceae plants are a widespread family of herbaceous plants with around 245 plant genera and nearly 22,576 species distributed in the world. Some of the most representative and widely studied Lamiaceae plants belong to the Ocimum, Origanum, Salvia, and Thymus genera. These plants are a rich source of bioactive molecules such as terpenes, flavonoids, and phenolic acids. In this sense, there is a subgroup of flavonoids classified as flavones. Flavones have antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic potential; thus, efficient extraction techniques from their original plant matrixes have been developed. Currently, conventional extraction methods involving organic solvents are no longer recommended due to their environmental consequences, and new environmentally friendly techniques have been developed. Moreover, once extracted, the bioactivity of flavones is highly linked to their bioavailability, which is often neglected. This review aims to comprehensively gather recent information (2011–2021) regarding extraction techniques and their important relationship with the bioavailability of flavones from Lamiaceae plants including Salvia, Ocimum, Thymus, and Origanum. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
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Review
The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material
Processes 2021, 9(9), 1672; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9091672 - 17 Sep 2021
Viewed by 383
Abstract
Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. [...] Read more.
Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. In the opinion of the consumer, compared to other species of animals, horsemeat is characterized by an intense red-brown colour and greater cohesiveness resulting from the type of muscle fibres. This meat has a sweetish taste due to the high carbohydrate content. The management of horsemeat often involves the use of modern freezing methods. Freezing horsemeat with the use of liquefied carbon dioxide is a method that increases its suitability for consumption as well as for export purposes in comparison with the traditional air-cooling method. To eliminate the unfavourable quality features of horsemeat, there are substances used to improve the functional and sensory properties of this meat. This paper discusses the research and development work carried out in the field of horsemeat quality and selected methods contributing to its improvement. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
Review
Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products
Processes 2021, 9(9), 1645; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9091645 - 13 Sep 2021
Viewed by 542
Abstract
Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, [...] Read more.
Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, marinade, and spice. MEDLINE, Web of Science, PubMed, and ScienceDirect were used as online databases to find relevant articles. We found that the nutritional, physicochemical, and sensory properties of fried mackerel without treatment were influenced by frying methods. Deep frying affected the oxidation of lipids and degradation of proteins, while air frying increased the overall acceptance score. Frying can reduce perfluorinated compounds (PFCs), eliminate some toxins, lower the trypsin inhibitor (TI), and increase the sensory parameters of mackerel with batter, marinade, and spice treatment. The different ingredients of minced mackerel products preserved their nutritional and sensory parameters after frying. Interestingly, vacuum frying resulted in lower oxidation and maintenance of nutritional and sensory parameters of fried mackerel (with or without treatment) and minced mackerel products. Further research is needed to reveal the effectiveness of vacuum frying in maintaining the nutritional and sensory properties of fried and minced mackerel products. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
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Review
Conventional versus Ritual Slaughter–Ethical Aspects and Meat Quality
Processes 2021, 9(8), 1381; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9081381 - 08 Aug 2021
Viewed by 434
Abstract
Social pressure on increased protection and welfare of animals results mainly from the initiative of people living in the urbanized parts of the world. The respect for the right to freedom of religion, which is indisputably one of the fundamental liberal rights, must [...] Read more.
Social pressure on increased protection and welfare of animals results mainly from the initiative of people living in the urbanized parts of the world. The respect for the right to freedom of religion, which is indisputably one of the fundamental liberal rights, must be taken into account. The right to freedom to religion also includes the right to follow a religion’s dietary recommendations. The aim of the literature analysis was to systematize the knowledge on the ethical aspects and quality of meat obtained from carcasses of animals subjected to conventional and ritual slaughter. Consistent with the importance of ritual slaughter for humans of two major faiths (Islam and Judaism), it is important that scientists be objective when evaluating these practices from an animal welfare and meat quality point of view. To evaluate the welfare of the slaughtered animal, it is necessary to openly discuss ritual slaughter and the improvement of its methods. The quality of meat and the degree of bleeding of animals do not always correlate with the ritual slaughter method used. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
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Review
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Processes 2021, 9(8), 1280; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9081280 - 25 Jul 2021
Viewed by 542
Abstract
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low [...] Read more.
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
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Review
Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review
Processes 2021, 9(5), 749; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9050749 - 23 Apr 2021
Viewed by 680
Abstract
Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to [...] Read more.
Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
Review
Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review
Processes 2021, 9(4), 722; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9040722 - 20 Apr 2021
Cited by 2 | Viewed by 597
Abstract
There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product [...] Read more.
There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product that meets the consumer demands and adheres to the food safety protocols. In the past two decades’ various research groups have developed a wide range of nonthermal processing methods, of which few have shown potential in replacing the traditional thermal processing systems. Among all the methods, ultrasonication (US) and pulsed electric field (PEF) seem to be the most effective in attaining desirable food products. Several researchers have shown that these methods significantly affect various major and minor nutritional components present in food, including proteins and enzymes. In this review, we are going to discuss the effect of nonthermal methods on proteins, including enzymes. This review comprises results from the latest studies conducted from all over the world, which would help the research community and industry investigate the future pathway for nonthermal processing methods, especially in preserving the nutritional safety and integrity of the food. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
Review
A Study of Catechin Photostability Using Photolytic Processing
Processes 2021, 9(2), 293; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9020293 - 03 Feb 2021
Viewed by 1154
Abstract
Catechin exhibits numerous physiological characteristics. In this study, we determined the photosensitivity of catechin to various lights under alkaline conditions, and the mechanisms by which catechin generates free radical species and polymerizes via a photoreaction. In addition to this, the application of catechin [...] Read more.
Catechin exhibits numerous physiological characteristics. In this study, we determined the photosensitivity of catechin to various lights under alkaline conditions, and the mechanisms by which catechin generates free radical species and polymerizes via a photoreaction. In addition to this, the application of catechin photolysis was investigated. A solution of catechin is transparent, but turns yellowish under blue light illumination (BLI) in neutral or weak alkaline solutions. When catechin is subjected to BLI, a dimeric catechin (proanthocyanidin) and a superoxide anion radical (O2) are generated in a photolytic reaction. When ascorbic acid or gallic acid is added to catechin and the mixture is subjected to BLI at alkaline pH, fewer catechin dimers and less O2 are produced, because both acids inhibit the photosensitive oxidation of catechin. When AlCl3 is added to catechin and the mixture is subjected to BLI at pH 8, a photolytic reaction is suppressed by AlCl3, and AlCl3 acts as a catalyst for the disconnection of proanthocyanidin during photolysis. Under alkaline conditions, catechin generates O2 via photosensitive oxidation, which suppresses the growth of Acinetobacter baumannii (A. baumannii) by at least 4 logs, and deactivates its multi-drug-resistant strain. This study shows that catechin photolysis is a process of oxidation, and that it can be safely applied as a tool for environmental applications. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
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Review
Recent Trends in Pretreatment of Food before Freeze-Drying
Processes 2020, 8(12), 1661; https://0-doi-org.brum.beds.ac.uk/10.3390/pr8121661 - 16 Dec 2020
Cited by 1 | Viewed by 1122
Abstract
Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually [...] Read more.
Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate. Full article
(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")
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