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Applied Sciences
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Recent Advances in the Improvement of Food Quality and Safety
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Recent Advances in the Improvement of Food Quality and Safety

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 10 July 2025 | Viewed by 4444

Special Issue Editor

Dr. Agata Urszula Fabiszewska

E-Mail Website
Guest Editor
Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland
Interests: lactic acid bacteria; silage microbiology; yeast biotechnology; circular economy, waste management
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the face of increasing consumer demands and stricter regulatory standards, the continuous improvement of methods for food production, processing, and control has become a crucial challenge for scientists and the food industry. Submissions related to novel foods are highly recommended for this Special Issue, which will focus on a wide range of topics, including, but not limited to, the following:

  • Advanced food processing technologies: We welcome studies on innovative methods of preservation, packaging, and storage that extend the shelf life of products without compromising their quality. This includes high-pressure processing, ultrasound treatment, supercritical extraction, pulsed electric fields, and cold plasma technology.
  • Food safety: Novel approaches to detecting and eliminating microbiological, chemical, and physical contaminants are welcomed. This encompasses advanced pathogen detection methods, foodborne disease prevention strategies, and the development of safer food contact materials.
  • Food quality analysis and monitoring: This includes advanced analytical techniques, diagnostic tools, and real-time monitoring systems that ensure the consistent quality of food products. Topics of interest include non-destructive testing methods, machine learning applications for quality prediction, and blockchain technology for traceability.
  • Sustainable food technologies: We invite papers on methods of minimizing the environmental impact of food production, including waste reduction technologies and efficient resource utilization. Areas such as the valorization of food by-products, water- and energy-saving techniques, and the development of eco-friendly packaging materials are highly relevant.
  • Biotechnology in food production: This includes articles on the use of microorganisms and enzymes to improve the nutritional and sensory properties of food products. This section welcomes research on probiotics, genetically modified organisms (GMOs), and fermentation technology.
  • Regulations and standards: Reviews of the latest changes in food safety and quality regulations and their impact on the industry are also welcome. Papers discussing the international harmonization of standards, compliance strategies, and risk assessment methodologies are encouraged.
  • Contemporary research hot topics: This includes emerging areas, such as personalized nutrition, the role of microbiomes in food safety and quality, nanotechnology applications in food systems, and the use of artificial intelligence in food production and safety management.

Dr. Agata Urszula Fabiszewska
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 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. Applied Sciences 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 2400 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

  • bioprocesses
  • sustainability
  • novel food
  • food safety
  • artificial intelligence

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Published Papers (5 papers)

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Research

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20 pages, 2292 KiB  
Article
Application of Cold Atmospheric Pressure Plasma Jet Results in Achievement of Universal Antibacterial Properties on Various Plant Seeds
by Jakub Orlowski, Agata Motyka-Pomagruk, Anna Dzimitrowicz, Pawel Pohl, Dominik Terefinko, Ewa Lojkowska, Piotr Jamroz and Wojciech Sledz
Appl. Sci. 2025, 15(3), 1255; https://doi.org/10.3390/app15031255 - 26 Jan 2025
Viewed by 392
Abstract
In view of a constant growth in the human population on Earth, the provision of a necessary amount of high-quality food looks challenging. As over 10% of the crop yields are annually lost due to the presence of phytopathogens, the development of novel, [...] Read more.
In view of a constant growth in the human population on Earth, the provision of a necessary amount of high-quality food looks challenging. As over 10% of the crop yields are annually lost due to the presence of phytopathogens, the development of novel, eco-friendly methods of pest eradication might contribute to avoiding nutritional shortages. Here, we propose a controlled application of cold atmospheric pressure plasma (CAPP) generated in the form of an atmospheric pressure plasma jet (APPJ), for which we conducted multivariate optimization of the working parameters with the use of the design of experiments (DoE) in addition to the response surface methodology (RSM). After estimating the optimal operating conditions of APPJ, we determined the inactivation rates caused by 2 min CAPP exposure towards bacterial phytopathogens from three species Dickeya solani, Pectobacterium atrosepticum and Pectobacterium carotovorum artificially inoculated on the surface of plant seeds from four species. Logarithmic reductions, as a key result of this work, were enclosed in the range of 1.61–4.95 in the case of Cucumis sativus, Pisum sativum, and Vigna radiata, while for the bacteria-inoculated Zea mays seeds, lower antibacterial properties of APPJ equaling 0.86–1.12 logs were noted. The herein applied exposure to APPJ did not reveal any statistically significant detrimental effects on the germination of plant seeds, seed coat integrity, or early plant growth. Even plant growth promotion by 20.96% was observed for the APPJ-exposed Zea mays seeds. By applying colorimetric assays and optical emission spectrometry (OES), we determined the oxidative potential in addition to identifying the reactive oxygen species (ROS) •OH, •HO2, •O2−, O3, and 1O2 and the reactive nitrogen species (RNS) N, NO2, and NO3 responsible for the antibacterial properties of APPJ. In summary, universal antiphytopathogenic properties of the APPJ treatment reached due to proper optimization of the working conditions were revealed against three bacterial strains from the family Pectobacteriaceae inoculated on the seeds from diverse plant species. The data presented herein may contribute to future development of the plasma agriculture field and provide alternatives to pesticides or the prevention-based control methods towards plant pathogenic bacteria. Full article
(This article belongs to the Special Issue Recent Advances in the Improvement of Food Quality and Safety)
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14 pages, 412 KiB  
Article
Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain
by Nurzat Konkubaeva, Vitalijs Radenkovs, Lolita Tomsone, Anete Keke, Asylbek Kulmyrzaev and Ruta Galoburda
Appl. Sci. 2025, 15(2), 559; https://doi.org/10.3390/app15020559 - 8 Jan 2025
Viewed by 580
Abstract
The study aimed to investigate the effects of pre-treatment (husking, sifting, and moisture adjustment) and explosion puffing on the chemical composition, volatile profile, phenolic content (free and bound), radical-scavenging activity, and formation of potentially hazardous compounds in wheat grain. Processing decreased protein, fat, [...] Read more.
The study aimed to investigate the effects of pre-treatment (husking, sifting, and moisture adjustment) and explosion puffing on the chemical composition, volatile profile, phenolic content (free and bound), radical-scavenging activity, and formation of potentially hazardous compounds in wheat grain. Processing decreased protein, fat, ash, and dietary fiber content primarily due to removing the aleurone layer and thermal degradation leading to a diminished overall nutritional value. However, the starch content increased, along with significant changes in mono- and disaccharides, including higher maltose and glucose content attributed to starch gelatinization and hydrolysis. Thermal processing significantly altered the volatile profile, introducing new aroma-active compounds, such as pyrazines and furans, formed through Maillard and caramelization reactions. Additionally, the content of spectrophotometrically determined free phenolics and flavonoids increased, enhancing the grains’ radical-scavenging potential. Safety analyses confirmed that 5-hydroxymethylfurfural (5-HMF) and acrylamide levels remained within permissible limits, ensuring compliance with food safety standards. These findings highlight the nutritional and safety implications of explosion puffing, emphasizing its potential as a wheat-processing method. Full article
(This article belongs to the Special Issue Recent Advances in the Improvement of Food Quality and Safety)
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18 pages, 2358 KiB  
Article
Extracellular Lipases of Yarrowia lipolytica Yeast in Media Containing Plant Oils—Studies Supported by the Design of Experiment Methodology
by Agata Fabiszewska, Bartłomiej Zieniuk, Karina Jasińska, Dorota Nowak, Katarzyna Sasal, Joanna Kobus and Urszula Jankiewicz
Appl. Sci. 2024, 14(23), 11449; https://doi.org/10.3390/app142311449 - 9 Dec 2024
Viewed by 653
Abstract
Lipases are enzymes of great application importance in the food industry, in the cosmetic and detergent industries, in pharmacy and medicine, and in organic chemistry. Among lipases of various origins, those from microorganisms are currently the most commonly used. An excellent producer of [...] Read more.
Lipases are enzymes of great application importance in the food industry, in the cosmetic and detergent industries, in pharmacy and medicine, and in organic chemistry. Among lipases of various origins, those from microorganisms are currently the most commonly used. An excellent producer of lipases seems to be the nonconventional Yarrowia lipolytica yeast, but the biosynthesis of valuable metabolites depends on many factors. This study aimed to investigate the biodiversity of extracellular enzymes produced by four strains of Y. lipolytica, and to determine the optimal conditions of catalysis for the enzymes, according to temperature and pH, in a model hydrolysis reaction. Based on the obtained results, the biodiversity and strain dependence in lipase biosynthesis were observed. Using a Central Composite Design, it was found that temperature is the main factor in determining lipase activity. The enzymes produced by four different strains exhibited other substrate specificity, which was investigated using Latin square design methodology. Only two examined yeast strains, KKP 379 and W29, produced extracellular lipases at a high activity level towards medium- and long-chain fatty acid esters. Moreover, extracellular lipase from wild-type strain KKP 379 was further characterized, followed by exploring the activity of whole-cell biocatalyst and lyophilized enzyme solutions, and it was acknowledged that it was a “true” lipase with the highest affinity to p-nitrophenyl oleate. Full article
(This article belongs to the Special Issue Recent Advances in the Improvement of Food Quality and Safety)
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9 pages, 646 KiB  
Communication
Palatability Testing of Spray-Dried Animal Plasma-Infused Dog Foods and Treats
by Katarzyna Kazimierska, Wioletta Biel and Robert Iwański
Appl. Sci. 2024, 14(17), 7671; https://doi.org/10.3390/app14177671 - 30 Aug 2024
Viewed by 1502
Abstract
The global pet food market is expanding rapidly, and there is a growing interest in sustainable, high-quality ingredients. Spray-dried animal plasma (SDAP), a protein-rich by-product with immune-boosting properties, is gaining attention as a potential additive. This study aimed to evaluate the palatability of [...] Read more.
The global pet food market is expanding rapidly, and there is a growing interest in sustainable, high-quality ingredients. Spray-dried animal plasma (SDAP), a protein-rich by-product with immune-boosting properties, is gaining attention as a potential additive. This study aimed to evaluate the palatability of dog products containing SDAP. Three types of canine products (dry food, wet food, and treats) with varying concentrations of SDAP (0%, 1%, 2%, and 4%) were tested. The study used a two-bowl preference method involving 20 dogs of different breeds, ages, and weights. Results indicated that a 2% SDAP concentration significantly increased the palatability of each dog food compared to control diets without SDAP, while higher concentrations (4%) negatively impacted it. For dry food and treats, the inclusion of 1% SDAP showed marginal effects on palatability. Statistical analyses revealed no significant correlation between the dogs’ sex or product type and their preference for SDAP-containing products (p > 0.05). This preliminary research supports the inclusion of SDAP in dog foods, particularly at optimal levels (2%), to enhance palatability and meet the nutritional needs of dogs while addressing sustainability in pet food production. Full article
(This article belongs to the Special Issue Recent Advances in the Improvement of Food Quality and Safety)
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Review

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42 pages, 551 KiB  
Review
Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
by Christina Drosou, Ioannis Sklirakis, Ekaterini Polyzou, Iakovos Yakoumis, Christos J. Boukouvalas and Magdalini Krokida
Appl. Sci. 2024, 14(23), 11039; https://doi.org/10.3390/app142311039 - 27 Nov 2024
Cited by 1 | Viewed by 728
Abstract
The increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fresh-cut potatoes while preserving their organoleptic qualities remains a significant [...] Read more.
The increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fresh-cut potatoes while preserving their organoleptic qualities remains a significant challenge. This review examines the effectiveness of emerging non-thermal technologies, such as osmotic dehydration (OD), high-pressure processing (HPP), pulsed electric field (PEF), and ohmic heating (OH), in processing fresh-cut potatoes. Among these, HPP and PEF have shown particular promise in extending shelf life and preserving sensory attributes, while OD and OH present advantages in maintaining nutritional quality. However, challenges such as high energy consumption, equipment costs, and industrial scalability limit their broader application. The use of natural preservatives and edible coatings is also explored as a means to enhance product quality and address the demand for clean-label foods. Further research is needed to optimize these technologies for large-scale production, reduce energy usage, and explore combined approaches for improved shelf life extension. This comprehensive review provides a critical analysis of the operational parameters of these technologies and their impact on the quality and shelf life of fresh-cut potatoes, identifying current research gaps and proposing directions for future studies. Full article
(This article belongs to the Special Issue Recent Advances in the Improvement of Food Quality and Safety)
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