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Impacts of Innovative Processing Technologies on Food Quality

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

Deadline for manuscript submissions: 30 December 2024 | Viewed by 11317

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Special Issue Editors

Dr. Akinbode A. Adedeji

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Guest Editor

Department of Biosystems and Agricultural Engineering University of Kentucky, Lexington, KY 40546, USA
Interests: hyperspectral imaging; nondestructive method; extrusion; plant-based protein
Special Issues, Collections and Topics in MDPI journals

Dr. Paul Priyesh

E-Mail Website
Guest Editor Assistant

Department of Animal and Food Science, University of Kentucky, Lexington, KY 40546, USA
Interests: novel thermal food processing; food safety and regulatory affairs

Special Issue Information

Dear Colleagues,

This Special Issue delves into the dynamic intersection of cutting-edge food processing technologies and their consequential effects on the quality attributes of food products. As the global food industry continues to evolve, embracing novel methods to enhance process efficiency, nutrient delivery and safety, as well as factor in sustainability and economic feasibility, this Special Issue aims to explore the multifaceted impacts of innovation on the final quality of food products.

The scope of this Special Issue encompasses a broad spectrum of innovative processing technologies, ranging from artificial intelligence application to food quality evaluation and processes, advanced thermal and non-thermal techniques to emerging technologies such as enzyme-assisted food processing, high-pressure pulsed electric fields, cold plasma, ultrasound technology, additive manufacturing (3D food printing) and novel packaging methods. The scope includes investigations into the effects of these technologies on various food matrices, considering both plant-based and animal-based products. Contributions may span research papers, scientific opinion based on sound scientific theories, and comprehensive and short reviews, providing a holistic view of the evolving landscape in food processing.

We are pleased to invite you to submit your paper to the Special Issue on the impacts of innovative processing technologies on food quality. This Special Issue will serve to create a platform for sharing interdisciplinary research findings, aiming to advance our understanding of the transformative impacts of innovative processing technologies on food quality. By addressing key themes and engaging with diverse perspectives, the collection of articles within this Special Issue aims to contribute to the ongoing dialogue surrounding the future of food processing and its implications for global food systems. This falls within the scope of Foods, targeting the science that meets the 21^st century food need.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but not limited to) the following:

AI applications in food processing;
Non-thermal and novel technologies;
Food microstructures;
Additive manufacturing;
Food biotechnology approaches;
Sustainable food processing techniques.

We look forward to receiving your contributions.

Dr. Akinbode A. Adedeji
Guest Editor

Dr. Paul Priyesh
Guest Editor Assistant

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

emerging food processing techniques
innovative food processing techniques
AI in food processing
non-thermal technologies
food imaging
sustainable food processing

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Published Papers (9 papers)

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Research

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12 pages, 1506 KiB

Open AccessArticle

Phytosterol Depletion in Soybean Oil Using a Synthetic Silica Adsorbent

by Birgit Steiner-Zitzenbacher, Joaquín Velasco, Crispulo Gallegos and Maria-Victoria Ruiz-Méndez

Foods 2024, 13(19), 3172; https://doi.org/10.3390/foods13193172 - 6 Oct 2024

Viewed by 722

Abstract

Phytosterols in vegetable oils have gained attention for their nutritional benefits in foods and food supplements. However, the use of vegetable oils in emulsions for infant formulas and parenteral nutrition has raised some concerns, as phytosterols may contribute to phytosterolemia in the case of infant formulas and, in a second scenario, to parenteral nutrition-associated liver disease. The present study proposes removing phytosterols from soybean oil using a synthetic amorphous silica Trisyl^® (E551) as an adsorbent material. The process is simple and involves stirring the oil at a high temperature under vacuum conditions followed by filtration to remove the adsorbent. A rotational factorial design of experiments, considering the adsorbent/oil ratio, temperature, and time was carried out to determine the optimal conditions. Additionally, the effects on tocopherols levels and formation of trans fatty acids were explored. The total sterol content in the initial refined soybean oil was 2540 mg/kg, with 32% in ester form (813 mg/kg). The treatments effectively reduced the sterol concentration, achieving a reduction of nearly 70% when 10% Trisyl^®, 140 °C, and a 90-min treatment were applied. Under these conditions, nearly 80% of the oil was recovered. Campesterol and stigmasterol levels were almost halved. Tocopherol losses were found to be below 20%. Thermal degradation, as analyzed by triacylglycerol polymers and trans fatty acids, was not observed in the treatments. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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20 pages, 3403 KiB

Open AccessArticle

Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions

by Tamara Schmid, Mathias Kinner, Luca Stäheli, Stefanie Steinegger, Lukas Hollenstein, David de la Gala and Nadina Müller

Foods 2024, 13(18), 2969; https://doi.org/10.3390/foods13182969 - 19 Sep 2024

Viewed by 733

Abstract

Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their micromilled press cakes. Emulsification was carried out at both the lab and pilot scales using sunflower- and rapeseed-based recipes, with and without additional surfactants, for both oil-in-water and water-in-oil emulsions. The resulting emulsions were measured for viscosity and short- and long-term stability and linked to the properties of the raw materials. The results indicated that the contact angle, size, and macronutrient composition of the particles significantly impact emulsion quality, though differences in oil pressing methods might predominate these effects. The combination of particles and surfactants demonstrated a clear advantage with respect to interface stabilisation, with a suggested link between the wax content of the oil and particles and the resulting emulsion quality and stability. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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21 pages, 4294 KiB

Open AccessArticle

Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage

by Christina Drosou and Magdalini Krokida

Foods 2024, 13(17), 2699; https://doi.org/10.3390/foods13172699 - 26 Aug 2024

Viewed by 987

Abstract

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) and pullulan (PUL) blends through spray drying (WC-SP), freeze drying (WC-LP), and coaxial electrospinning (WC-EL). The thermal properties, rheological properties, hardness, and color of the chocolates were evaluated, and the stability of β-carotene was monitored over 4 months at 25 °C. No significant differences were found in melting profile temperatures among samples; however, WC-LP and WC-EL exhibited higher melting energies (30.88 J/g and 16.00 J/g) compared to the control (12.42 J/g). WC-F and WC-SP showed rheological behaviors similar to those of the control, while WC-LP and WC-EL displayed altered flow characteristics. Hardness was unaffected in WC-F and WC-SP (7.77 N/mm² and 9.36 N/mm²), increased slightly in WC-LP (10.28 N/mm²), and decreased significantly in WC-EL (5.89 N/mm²). Over storage, melting point, rheological parameters, and hardness increased slightly, while color parameters decreased. β-carotene degradation followed a first-order reaction model, with degradation rate constants (k) of 0.0066 day⁻¹ for WC-SP, 0.0094 day⁻¹ for WC-LP, and 0.0080 day⁻¹ for WC-EL, compared to 0.0164 day⁻¹ for WC-F. WC-SP provided the best β-carotene retention, extending the half-life period by 2 times compared to WC-F (126.04 days vs. 61.95 days). Practical implications: The findings suggest that WC-SP, with its superior β-carotene stability, is particularly suitable for the development of functional confectionery products with extended shelf life, offering potential benefits in industrial applications where product stability is crucial. Future research directions: Further studies could explore the incorporation of additional bioactive compounds in white chocolate using similar encapsulation methods, as well as consumer acceptance and sensory evaluation of these enriched products. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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16 pages, 13596 KiB

Open AccessArticle

Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes

by Shikhadri Mahanta, Jayne Bock, Andrew Mense, Nahndi Kirk-Bradley, Joseph Awika and Janie McClurkin Moore

Foods 2024, 13(15), 2366; https://doi.org/10.3390/foods13152366 - 26 Jul 2024

Cited by 1 | Viewed by 1017

Abstract

Chlorination is a common chemical modification process of soft wheat flour to prepare high-ratio cakes. Due to safety and labeling concerns of flour chlorination, alternatives to chlorination have been researched. Atmospheric Cold Plasma (ACP) is an emerging technology which is applicable for a wide range of food and biological components, including cereal grain products. The potential of ACP as an alternative to chlorination for high-ratio cakes has not been researched. Soft wheat flour was treated at 50 kV, 60 kV, and 70 kV each for 5, 6, and 7 min and compared to untreated and chlorinated wheat flour. High-ratio cakes were prepared from the chlorinated, treated, and untreated soft wheat flour and their properties were compared. Changes in the flour properties and the high-ratio cakes were observed at different treatment conditions. It was found that after 50 kV, 6 min, 50 kV, 7 min and 60 kV, 6 min had the better flour pasting properties, higher cake volume, and better texture properties as compared to untreated wheat flour and chlorinated wheat flour. This determines the potential of the application of ACP as an alternative to chlorination or to reduce the use of chlorination in soft wheat flour. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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18 pages, 3932 KiB

Open AccessArticle

Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology

by Md Kamruzzaman, Liuyang Shen, Yuhan Zhang, Liangliang Xue, Kesen Fu, Haihui Zhu and Xianzhe Zheng

Foods 2024, 13(13), 2071; https://doi.org/10.3390/foods13132071 - 29 Jun 2024

Viewed by 796

Abstract

To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (L*, a*, b*), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s⁻¹ air velocity, and 0.33 m·min⁻¹ conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g⁻¹. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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27 pages, 23110 KiB

Open AccessArticle

A Comparative Study of Encapsulation of β-Carotene via Spray-Drying and Freeze-Drying Techniques Using Pullulan and Whey Protein Isolate as Wall Material

by Christina Drosou and Magdalini Krokida

Foods 2024, 13(12), 1933; https://doi.org/10.3390/foods13121933 - 19 Jun 2024

Cited by 2 | Viewed by 1420

Abstract

The encapsulation of β-carotene was investigated using pullulan and whey protein isolate (WPI) as a composite matrix at a weight ratio of 20:80, employing both spray-drying and freeze-drying techniques. The influence of processing parameters such as the concentration of wall material, flow rate, and inlet temperature for SP encapsulants, as well as wall-material concentration for FZ encapsulants, was examined in terms of encapsulation efficiency (EE). The morphology, structural characterization, moisture sorption isotherms, and thermal properties of the resulting encapsulants at optimum conditions were determined. Their stability was investigated under various levels of water activity, temperature conditions, and exposure to UV–Vis irradiation. β-carotene was efficiently encapsulated within SP and FZ structures, resulting in EE of approximately 85% and 70%, respectively. The degradation kinetics of β-carotene in both structures followed a first-order reaction model, with the highest rate constants (0.0128 day⁻¹ for SP and 0.165 day⁻¹ for FZ) occurring at an intermediate water-activity level (a_w = 0.53) across all storage temperatures. The photostability tests showed that SP encapsulants extended β-carotene’s half-life to 336.02 h, compared with 102.44 h for FZ encapsulants, under UV–Vis irradiation. These findings highlight the potential of SP encapsulants for applications in functional foods, pharmaceuticals, and carotenoid supplements. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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19 pages, 3281 KiB

Open AccessEditor’s ChoiceArticle

Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach

by George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou and Petros Taoukis

Foods 2024, 13(9), 1410; https://doi.org/10.3390/foods13091410 - 3 May 2024

Cited by 1 | Viewed by 1192

Abstract

This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity (a_w = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU/g for the untreated samples vs. 5.1 logCFU/g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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Review

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20 pages, 1240 KiB

Open AccessReview

Handling the Imbalanced Problem in Agri-Food Data Analysis

by Adeyemi O. Adegbenjo and Michael O. Ngadi

Foods 2024, 13(20), 3300; https://doi.org/10.3390/foods13203300 - 17 Oct 2024

Viewed by 693

Abstract

Imbalanced data situations exist in most fields of endeavor. The problem has been identified as a major bottleneck in machine learning/data mining and is becoming a serious issue of concern in food processing applications. Inappropriate analysis of agricultural and food processing data was identified as limiting the robustness of predictive models built from agri-food applications. As a result of rare cases occurring infrequently, classification rules that detect small groups are scarce, so samples belonging to small classes are largely misclassified. Most existing machine learning algorithms including the K-means, decision trees, and support vector machines (SVMs) are not optimal in handling imbalanced data. Consequently, models developed from the analysis of such data are very prone to rejection and non-adoptability in real industrial and commercial settings. This paper showcases the reality of the imbalanced data problem in agri-food applications and therefore proposes some state-of-the-art artificial intelligence algorithm approaches for handling the problem using methods including data resampling, one-class learning, ensemble methods, feature selection, and deep learning techniques. This paper further evaluates existing and newer metrics that are well suited for handling imbalanced data. Rightly analyzing imbalanced data from food processing application research works will improve the accuracy of results and model developments. This will consequently enhance the acceptability and adoptability of innovations/inventions. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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16 pages, 7109 KiB

Open AccessReview

The Magnitude and Impact of Food Allergens and the Potential of AI-Based Non-Destructive Testing Methods in Their Detection and Quantification

by Akinbode A. Adedeji, Paul V. Priyesh and Adeniyi A. Odugbemi

Foods 2024, 13(7), 994; https://doi.org/10.3390/foods13070994 - 25 Mar 2024

Cited by 2 | Viewed by 2658

Abstract

Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the “big-eight” allergens found in foods include wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, and soybeans. Sesame was added to the list in 2023, making the target allergen list nine instead of eight. These allergenic foods are major ingredients in many food products that can cause severe reactions in those allergic to them if found at a dose that can elicit a reaction. Defining the level of contamination that can elicit sensitivity is a work in progress. The first step in preventing an allergic reaction is reliable detection, then an effective quantification method. These are critical steps in keeping contaminated foods out of the supply chain of foods with allergen-free labels. The conventional methods of chemical assay, DNA-PCR, and enzyme protocols like enzyme-linked immunosorbent assay are effective in allergen detection but slow in providing a response. Most of these methods are incapable of quantifying the level of allergen contamination. There are emerging non-destructive methods that combine the power of sensors and machine learning to provide reliable detection and quantification. This review paper highlights some of the critical information on the types of prevalent food allergens, the mechanism of an allergic reaction in humans, the measure of allergenic sensitivity and eliciting doses, and the conventional and emerging AI-based methods of detection and quantification—the merits and downsides of each type. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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