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Processes
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Advances in Food Processes Modeling
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Advances in Food Processes Modeling

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

Deadline for manuscript submissions: closed (10 June 2023) | Viewed by 16905

Special Issue Editors

Prof. Dr. Sanja Podunavac-Kuzmanović

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Guest Editor
Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad 21000, Serbia
Interests: food science; chemometrics; experimental design; chromatography; quality control; food processes modeling
Dr. Strahinja Kovačević

E-Mail Website
Guest Editor
Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: food quality control; chromatography; chemometrics; molecular modeling
Special Issues, Collections and Topics in MDPI journals
Dr. Milica Karadžić Banjac

E-Mail Website
Guest Editor
Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: food science; food processes modeling; chemometrics; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The efficacy of the food processing, as well as the safety and quality of the final food products, are the main postulate of the modern food industry. The selection of high-quality raw materials, performing the food processing under the highest standards and objective analysis of the quality of the final products are prerequisites for a high-quality food products to be on the market. This Special Issue is focused on the advances in food science and technology in terms of novel approaches in food analysis, food processing, and modeling methods (chemometrics and experimental design) in all aspects of food production, including:

  • Development, optimization, and practical implementation of novel modeling methodologies in food processes;
  • Contemporary analytical methods in food quality control;
  • Modeling of extraction processes of bioactive compounds;
  • Experimental and chemometric evaluation of final food products;
  • Experimental design and design of food processes;
  • Valorization and chemometric modeling of food waste properties;
  • Monitoring of food safety and quality;
  • Chemometric methods in food authenticity and food traceability.

Prof. Dr. Sanja Podunavac-Kuzmanović
Dr. Strahinja Kovačević
Dr. Milica Karadžić Banjac
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 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

  • food analysis
  • food processes
  • food quality
  • chemometrics
  • experimental design
  • modeling

Published Papers (7 papers)

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Research

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22 pages, 7130 KiB  
Article
Phenolic Content, Antioxidant Capacity, and Browning Impact of Apple Slices during Microwave Drying: A Chemometric Approach
by Vasile Darie Soproni, Livia Bandici, Alin Cristian Teusdea, Francisc Ioan Hathazi, Mircea Nicolae Arion, Carmen Otilia Molnar, Teodor Leuca, Claudia Andrada Dalea and Simona Ioana Vicas
Processes 2023, 11(6), 1601; https://0-doi-org.brum.beds.ac.uk/10.3390/pr11061601 - 23 May 2023
Viewed by 1007
Abstract
Apples represent a category of products frequently consumed by people, owing both to their beneficial effects on human health and to their antioxidant effects. Microwave (MW) treatment is a simple and fast method that can be used successfully in the food industry to [...] Read more.
Apples represent a category of products frequently consumed by people, owing both to their beneficial effects on human health and to their antioxidant effects. Microwave (MW) treatment is a simple and fast method that can be used successfully in the food industry to obtain dry apple slices, rich in bioactive compounds and with a pleasant aspect. This study presents the effect of applying microwave treating to apple slices from two cultivars (Golden Delicious and Idared), for three, four, and five minutes, respectively, at a power of 450 W, in order to reduce the browning effect. For this purpose, the browning index (BI), chromatic parameters (CIE L*a*b*), total phenolic content (Folin-Ciocâlteu method), and antioxidant capacity (by Ferric Reducing Antioxidant Power (FRAP assay) were evaluated in the case of apple slices before and after MW treatment. Based on the results obtained, it can be argued that the microwave treatment results in a significant increase in the total phenolic content and enhances antioxidant capacity in the case of both apple cultivars. Apples from the Idared cultivar have a higher total phenolic content than apples from the Golden cultivar, and this concentration increased by 56.14% and 48.9%, respectively, after MW treatment. In terms of antioxidant capacity, Idared apples also recorded a higher value compared to Golden cultivars. According to the results of the multivariate analysis, there are variations between the two apple categories with regard to the phenolic content and the browning process; browning was inhibited at the five-minute exposure to microwaves. The apple processing domain may use our findings in order to produce high-quality finished products, with a pleasant aspect, which retain the bioactive compounds of the fruit. Full article
(This article belongs to the Special Issue Advances in Food Processes Modeling)
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16 pages, 1560 KiB  
Article
Onion (Allium cepa L.) Yield and Quality Depending on Biostimulants and Nitrogen Fertilization—A Chemometric Perspective
by Đorđe Vojnović, Ivana Maksimović, Aleksandra Tepić Horecki, Milica Karadžić Banjac, Strahinja Kovačević, Tatjana Daničić, Sanja Podunavac-Kuzmanović and Žarko Ilin
Processes 2023, 11(3), 684; https://0-doi-org.brum.beds.ac.uk/10.3390/pr11030684 - 23 Feb 2023
Cited by 4 | Viewed by 2605
Abstract
The influence of biostimulants (B) and nitrogen (N) fertilization on the yield and quality of onions were investigated. Experiments in the field with directly seeded (DS) onions and those from sets (FS) were carried out in 2021 in the Autonomous Province of Vojvodina [...] Read more.
The influence of biostimulants (B) and nitrogen (N) fertilization on the yield and quality of onions were investigated. Experiments in the field with directly seeded (DS) onions and those from sets (FS) were carried out in 2021 in the Autonomous Province of Vojvodina (Serbia). HumiBlack® (B1), Tifi® (B2), and Agasi® (B3) were used as B, and there was a control without B. Four N doses were used: 64, 100, 150 (standard dose), and 200 kg N/ha. The highest yields of DS onions (63.9 t/ha) and FS onions (52, 1 t/ha) were measured on treatment B2 × 150 kg N/ha. The highest total sugar content (80.6 g/100 g DM) was measured in FS onions under treatment B2 × 100 kg N/ha. Total nitrogen and protein content were the highest in DS onions treated with B2 × 200 kg N/ha, where total nitrogen was 2.3 g/100 g DM and protein content was 14.5 g/100 g DM. Depending on B and N, titratable acidity ranged from 1.7 to 3.6 g/100 g DM. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used to analyze onions and showed that FS onions have lower values of total phenolics and crude fiber content, DPPH, FRAP, and ABTS compared to DS onions. In this study, a chemometric approach was suitable for grouping onions according to treatment effect and main interactions between B and N. Full article
(This article belongs to the Special Issue Advances in Food Processes Modeling)
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17 pages, 14077 KiB  
Article
New Perspective on Comparative Chemometric and Molecular Modeling of Antifungal Activity and Herbicidal Potential of Alkyl and Cycloalkyl s-Triazine Derivatives
by Benjamin Salaković, Strahinja Kovačević, Milica Karadžić Banjac, Sanja Podunavac-Kuzmanović, Lidija Jevrić, Ivana Pajčin and Jovana Grahovac
Processes 2023, 11(2), 358; https://0-doi-org.brum.beds.ac.uk/10.3390/pr11020358 - 22 Jan 2023
Cited by 3 | Viewed by 1410
Abstract
The contamination of the environment by pesticides is becoming a burning issue in many countries in the World. Development, design, and synthesis of new eco-friendly pesticides and modification of existing ones in order to improve their efficacy with the lowest impact on the [...] Read more.
The contamination of the environment by pesticides is becoming a burning issue in many countries in the World. Development, design, and synthesis of new eco-friendly pesticides and modification of existing ones in order to improve their efficacy with the lowest impact on the environment are two main future possibilities in crop protection and the provision of sufficient food for the growing world population. The present study is focused on the comparative analysis of a series of eight symmetrical triazine derivatives, as potential herbicide candidates with acyclic (alkyl) and cyclic (cycloalkyl) substituents, in terms of their antifungal activity towards Aspergillus flavus as an opportunistic fungal pathogenic microorganism responsible for frequent contaminations of crops with aflatoxin, and in terms of their potential application as herbicides in maize, common wheat, barley, and rice crops. The applied methods include the chemometric pattern recognition method (hierarchical cluster analysis), experimental microbiological analysis of antifungal activity (agar well-diffusion method), and molecular docking of the triazines in the corresponding enzymes. The main findings of the conducted study indicate the significant antifungal activity of the studied triazine derivatives towards A. flavus, particularly the compounds with acyclic substituents; five out of eight studied triazines could be applied as systematic herbicides, while the other three triazines could be used as contact herbicides; the compounds with acyclic substituents could be more suitable for application for various crops protection than triazines with cyclic substituents. Full article
(This article belongs to the Special Issue Advances in Food Processes Modeling)
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12 pages, 889 KiB  
Article
The Roles of a Native Starch and a Resistant Dextrin in Texture Improvement and Low Glycemic Index of Biscuits
by Shiyao Yu, Ke Dong, Bernard L. R. Pora and Jovin Hasjim
Processes 2022, 10(11), 2404; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10112404 - 15 Nov 2022
Cited by 2 | Viewed by 1821
Abstract
Low-GI biscuits are commonly produced using whole-grain flour, bran, or soluble dietary fibers, giving an undesirable texture. New low-GI biscuits containing dietary fibers and with improved palatability were formulated by substituting 60% of wheat flour (WF) with a native starch (ST) and 15% [...] Read more.
Low-GI biscuits are commonly produced using whole-grain flour, bran, or soluble dietary fibers, giving an undesirable texture. New low-GI biscuits containing dietary fibers and with improved palatability were formulated by substituting 60% of wheat flour (WF) with a native starch (ST) and 15% of WF with a resistant dextrin (RD), a source of dietary fibers. The botanical source of ST was common buckwheat (Fagopyrum esculentum Moench). Biscuits were also made with a single substitution by ST or by RD at the same level for comparison. The firmness of the biscuits was increased with the single substitution by RD due to its small average molecular size and high hygroscopicity, while it was decreased with the single substitution by ST. The double substitution by ST and RD not only produced the texture with the lowest firmness and brittleness, but also led to the lowest in vitro starch digestion rate and total starch digestibility. The human trial confirmed that the biscuits with the double substitution had a low GI of 47. The results indicated the additive or synergistic effects of ST and RD on the properties of the biscuits, demonstrating that low-GI biscuits can be produced with a substantial dietary fiber content without jeopardizing their palatability. Full article
(This article belongs to the Special Issue Advances in Food Processes Modeling)
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15 pages, 3388 KiB  
Article
Extraction of Mathematical Correlations Applied in the Aerodynamic Separation of Solid Particles
by Emilian Mosnegutu, Mirela Panainte-Lehadus, Valentin Nedeff, Claudia Tomozei, Narcis Barsan, Dana Chitimus and Marcin Jasinski
Processes 2022, 10(7), 1234; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10071234 - 21 Jun 2022
Cited by 1 | Viewed by 1164
Abstract
This article describes the methodology used to identify the mathematical equation that describes the correlations between the input and output parameters of an experiment. As a technological process, aerodynamic separation was chosen to represent the behavior of a solid particle within an ascending [...] Read more.
This article describes the methodology used to identify the mathematical equation that describes the correlations between the input and output parameters of an experiment. As a technological process, aerodynamic separation was chosen to represent the behavior of a solid particle within an ascending vertical airflow. The experimental data were used to identify two parameters, namely the average linear velocity and the angular velocity. The Table Curve 3D program was used to develop a mathematical equation describing the dependence between the input parameters (the shape and size of the solid particle, as well as the velocity of the airflow) and the monitored parameters. A pyramid-type analysis (following a filtering system, a general equation was determined from a large number of equations that characterize an experimental set mathematically) was designed in order to determine a single mathematical equation that describes the correlation between the input variables and those obtained as accurately as possible. The determination of the mathematical equation started with the number of equations generated by the Table Curve 3D program; then, the equations with a correlation coefficient greater than 0.85 were chosen; and finally, the common equations were identified. Respecting the working methodology, one equation was identified, which has for the average linear velocity, a correlation coefficient r2 of between 0.88–0.99 and 0.86–0.99 for the angular velocity. Full article
(This article belongs to the Special Issue Advances in Food Processes Modeling)
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10 pages, 10599 KiB  
Article
Comparison in Content of Total Polyphenol, Flavonoid, and Antioxidant Capacity from Different Organs and Extruded Condition of Moringa oleifera Lam
by Min-Ook Park, Choon-Il Park, Se-Jong Jin, Mi-Ri Park, Ik-Young Choi, Cheol-Ho Park and Md. Adnan
Processes 2022, 10(5), 819; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10050819 - 21 Apr 2022
Cited by 4 | Viewed by 1619
Abstract
Recently, interest in exploring phytochemicals with health benefits has grown significantly. In this research, we aimed to develop the processing profile and functionality of Moringa oleifera Lam. Here, we implemented biopolymer-mediated extrudate formulations of M. oleifera (leaves, seed, and husk) in order to [...] Read more.
Recently, interest in exploring phytochemicals with health benefits has grown significantly. In this research, we aimed to develop the processing profile and functionality of Moringa oleifera Lam. Here, we implemented biopolymer-mediated extrudate formulations of M. oleifera (leaves, seed, and husk) in order to enhance the phenolic, flavonoid, and antioxidant capacity. The formulation-1 (F1) was prepared for leaves, seed, and husk using biopolymers (10% w/w), namely: whey protein isolate (10% w/w) and lecithin (5% w/w) with vitamin E (2% w/w). The formulation-2 (F2) was composed of lecithin (5% w/w) with ascorbyl palmitate (10% w/w) and vitamin E (2% w/w), processed by hot-melt extrusion (HME). It was observed that the total phenol and flavonoid contents were persistent in the lecithin-mediated F2 formulation of leaves, seed, and husk. Likewise, antioxidant capacity was significantly stayed in the F2 formulation of all organs, compared to the extrudate and control. The IC50 values revealed that the leaves of the F2 formulation showed strong free radical scavenging capacity compared to the F2 formulation of seed and husk. It was concluded that the F2 formulation could be used in the different parts of M. oleifera processing to boost functionality. Full article
(This article belongs to the Special Issue Advances in Food Processes Modeling)
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13 pages, 1136 KiB  
Review
Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives
by Mary R. Yan, Sally Hsieh and Norberto Ricacho
Processes 2022, 10(4), 747; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10040747 - 12 Apr 2022
Cited by 39 | Viewed by 13678
Abstract
Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. [...] Read more.
Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed. Full article
(This article belongs to the Special Issue Advances in Food Processes Modeling)
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