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Novel Processing Technologies to Improve Health-Promoting Attributes of Foods
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Novel Processing Technologies to Improve Health-Promoting Attributes of Foods

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

Deadline for manuscript submissions: closed (10 June 2021) | Viewed by 15907

Special Issue Editor

Dr. Avi Shpigelman

E-Mail Website
Guest Editor
Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa 3200003, Israel
Interests: food engineering and technology; high pressure processing; polyphenols antioxidative activity; plant proteins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The quest for optimal processing aimed at conserving and even improving the health-promoting attributes of processed foods is a major driving force for the development of novel processing technologies such as high pressure processing, pulsed electric fields, UV light, ultrasound and many others. Yet despite the major progress, still for most technologies mechanistic and systematic information regarding the ways that such technologies affect health-promoting compounds during processing, shelf life or during digestion is missing. The different technologies can affect the compounds directly (for example inducing their oxidation) or indirectly (for example by activating enzymatic degradation). In addition, they may increase the accessibility of the compounds during digestion on the one hand but also increase the sensitivity to oxidation on the other. Therefore a comprehensive understating of the complex effect of those technologies on the physicochemical properties of the food and not only on the bioactive compound itself is needed. 

Prof. Avi Shpigelman
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. 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

  • Novel Processing Technologies
  • Vitamins
  • Antioxidants
  • Food processing
  • Nutrient stability

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Published Papers (1 paper)

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Review

26 pages, 2108 KiB  
Review
Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)
by James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, Rashid A. Suleiman, Joachim M. Dotto, Ume Roobab, Adedoyin O. Agunbiade, Haile Tesfaye Duguma, Beatha T. Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Charles Odilichukwu R. Okpala, Malgorzata Korzeniowska and Raquel P. F. Guiné
Foods 2021, 10(6), 1430; https://doi.org/10.3390/foods10061430 - 20 Jun 2021
Cited by 77 | Viewed by 15202
Abstract
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without [...] Read more.
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications. Full article
(This article belongs to the Special Issue Novel Processing Technologies to Improve Health-Promoting Attributes of Foods)
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