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

Deadline for manuscript submissions: 30 December 2024 | Viewed by 9947

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Prof. Dr. Dariusz Dziki

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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
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Special Issue Information

Dear Colleagues,

Food processing is an indispensable component of the modern food system, significantly impacting the quality, safety, and availability of food products. Continuous innovations and process engineering improvements ensure that food processing plays a crucial role in providing sustainable and safe food for the global population. Contemporary food processing faces numerous challenges, such as increasing consumer demands for natural and minimally processed foods, the need to reduce environmental impact, and adaptation to evolving regulatory frameworks. Innovations in food engineering, such as intelligent packaging, biotechnology, and advanced processing methods, are essential for the future of food processing. Another significant trend in food processing is the utilization of byproducts. The use of byproducts is critical for sustainable development and the optimization of food resources. Byproducts arise during various stages of raw material processing, and their proper management can yield numerous ecological, economic, and social benefits. Utilizing byproducts in food processing is a key element in the pursuit of a more sustainable and efficient food system. By reducing waste, conserving resources, and creating new valuable products, it contributes to environmental protection, economic growth, and improved health outcomes.

This Special Issue “Feature Papers in the “Food Process Engineering” Section” is dedicated to all aspects concerning the engineering aspects of food processing, starting from the characterization of the physicochemical properties of raw materials, through to their transportation, storage, and processing, and up to the characterization of the final products. Given this context, this Special Issue aims to gather high-quality research focused on innovations in food process engineering. Topics of interest include, but are not limited to, the following areas:

Physicochemical properties of raw materials and food products;
Modern food processing methods;
Unit operations in food production;
Energy-efficient food processing methods;
Utilization of byproducts in food processing;
Sustainable food production;
New food product design;
Trends in food process engineering.

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 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. 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 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

characterization of food
innovations and new technologies
sustainable development
process and system design
trends in the food industry
food pretreatment
food engineering
byproduct of food processing

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Published Papers (11 papers)

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Research

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18 pages, 3218 KiB

Open AccessArticle

Analytical Assessment of the Quality of Dietary Supplements and Cosmetic Products Containing Xanthohumol by Thin-Layer Chromatography Along with the Estimation of Its Antioxidant Potential

by Iwona Dymek, Anna Apola, Joanna Żandarek, Małgorzata Starek and Monika Dąbrowska

Processes 2024, 12(11), 2569; https://doi.org/10.3390/pr12112569 - 17 Nov 2024

Viewed by 417

Abstract

Xanthohumol, a prenylated chalcone in the flavonoid group, naturally occurs in many plants and exhibits antioxidant, anticancer, anti-inflammatory, antibacterial, and antiviral effects. The growing interest in xanthohumol due to its potential therapeutic properties has led to the increase in the pool of products available on the market. The novelty of this study is the proposal of a rapid and cost-effective procedure useful for performing quality control on products containing xanthohumol in the form of dietary supplements and cosmetics as well as testing their stability. For this purpose, the thin-layer chromatography method with densitometric detection was used, which was validated in accordance with ICH (International Conference on Harmonization) guidelines. The mobile phase was toluene, 1,4-dioxane, and glacial acetic acid (37:10:1.5 v/v/v), and TLC silica gel 60 F₂₅₄ plates were used as the stationary phase. The validation process assessed linearity, with a correlation coefficient (r) of 0.9987. The calculated LOD (limit of detection) and LOQ (limit of quantification) values were 3.82 and 11.57 ng/spot, respectively. Accuracy was evaluated by determining percentage recovery at three concentration levels (80, 100, and 120%), with an average recovery of 100% and RSD below 1%, confirming good accuracy. Precision was indicated by an RSD of less than 2.20%. The average content of xanthohumol in dietary supplements ranged from about 8 to 29% of the content declared by the manufacturers. The stability tests showed that XN decomposes most slowly in water (t_0.5 = 10.86 h) compared with acidic (t_0.5 = 10.80 h) and alkaline solutions (t_0.5 = 7.39 h), as well as in the presence of an oxidizing agent (t_0.5 = 18.38 h), at all tested temperatures, which is confirmed by the calculated kinetic parameters. In the tests of antioxidant capacity, xanthohumol shows significantly higher radical scavenging capacity than vitamin C in the entire range of analyzed concentrations (0.03–2.40 mmol/L). Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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16 pages, 1008 KiB

Open AccessArticle

Esterification Process in Supercritical Carbon Dioxide Catalyzed by Geotrichum candidum Lipase Produced with Mozzarella Cheese Whey and Corn Steep Liquor

by Paulo Rodolfo Ramos, Alessandra Lopes de Oliveira, Giselle Vallim Correa Ramos and Eliana Setsuko Kamimura

Processes 2024, 12(10), 2086; https://doi.org/10.3390/pr12102086 - 26 Sep 2024

Viewed by 610

Abstract

The valorization of industrial waste in the production of new products is a growing trend, with food waste showing significant promise as a raw material for various industries. Thus, this research aimed to investigate the production of Geotrichum candidum lipase using industrial waste, such as mozzarella cheese whey (MCW) and corn steep liquor (CSL), and to analyze how effectively it catalyzes the esterification of oleic acid with methanol. Lipase production was carried out in medium containing MCW and CSL, with fermentation conditions optimized using a fractional factorial experimental design and central composite experimental design. The highest activities (16.71 U/mL in 24 h and 17.80 U/mL in 48 h) were found in conditions of 13.6% (%w/v) CSL and 37.1% (%w/v) MCW, with corn oil fixed at 1% (%w/v) and pH fixed at 6,00. Esterification conditions were evaluated at atmospheric pressure, both in a solvent-free environment and using hexane, as well as under high pressures with supercritical carbon dioxide (SC-CO₂). The produced lipase demonstrated high catalytic activity for the esterification reaction of oleic acid with methanol under SC-CO₂ with an increase of 39.41% in the yield. The yields found confirm the feasibility of producing lipase from industrial waste, thus presenting it as a sustainable and efficient alternative for industrial processes, and show that there is no need to use toxic organic solvents in esterification reactions. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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16 pages, 1600 KiB

Open AccessArticle

Optimization of the Industrial Production Process of Tunisian Date Paste for Sustainable Food Systems

by Sana Ben Amara, Atef Lakoud, Imen Mahmoudi, Imene Ben Tekaya, Assila Amri, Ahmed Snoussi, Mondher Hachani, Sami Fattouch and Mnasser Hassouna

Processes 2024, 12(10), 2083; https://doi.org/10.3390/pr12102083 - 26 Sep 2024

Viewed by 1014

Abstract

The production of date paste from second-grade date fruits is a fast-growing industrial activity which promotes more sustainable food systems. The industrial date paste process is mainly dependent on the thermal treatments of hydration and drying that precede flesh crushing. These thermal treatments are commonly performed industrially using steam hydration instead of water soaking and convective hot air drying, which are known to be energy-intensive operations leading to high greenhouse gas emissions. The objective of this work was to optimize, on the one hand, the operations of hydration and drying of dates at an industrial scale using a response surface Box–Behnken experimental design in order to reduce the energy consumption and, on the other hand, to assess the biochemical and microstructural properties of date paste produced under optimized conditions. Optimization was performed based on the measurements of sensory attributes, instrumental texture firmness, moisture content, water activity (a_w), and color parameters (L*, a*, b*), as well as on the energy savings related to the factors of hydration duration and temperature and time of drying. The optimal conditions to ensure the highest quality of the final product and the lowest energy consumption were 9.6 min of hydration at 80 °C and 3 h of drying at 52.28 °C. The biochemical analysis of the date paste produced under the optimized process showed that it is rich in dietary fibers (9.80 ± 2.10%) and total phenols (261 ± 6.2 mg gallic acid equivalent/100 g of extract). Furthermore, the studied sample exhibited a higher antioxidant potential than the raw date material as a result of the heat-inhibitory effect of oxidases. The obtained results suggest that date paste presents a good source of natural bioactive molecules and could potentially be considered as a functional food ingredient. SEM analysis showed that the microstructural properties of date paste produced under optimal conditions may promote its quality preservation during storage. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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10 pages, 447 KiB

Open AccessArticle

The Influence of the Use of Carrot and Apple Pomace on Changes in the Physical Characteristics and Nutritional Quality of Oat Cookies

by Dariusz Andrejko, Agata Blicharz-Kania, Marta Krajewska, Agnieszka Sagan, Magda Pastusiak and Mikołaj Ociesa

Processes 2024, 12(10), 2063; https://doi.org/10.3390/pr12102063 - 24 Sep 2024

Viewed by 616

Abstract

The aim of the present study was to determine the characteristics of oat cookies with the addition of apple (“A”: 5, 10%) and carrot pomace (“C”: 5, 10%). Modifying the recipe and fortifying the oat cookies with such byproducts decreased the hardness and increased the elasticity and chewiness. A colour change in the products containing fruit pomace was also observed. The use of carrot and apple residues resulted in a decrease in the value of the L* parameter, i.e., colour brightness. Moreover, for cookies containing carrot pomace, a significant increase in colour chromaticity towards red and yellow was observed. Fortified oatmeal cookies contained more polyphenols (0.67 mg/g–“CP”, control probe; 0.92 mg/g–“C10”) and fat (21.85%–“CP”; 22.55%–“A10”) but less protein (10.78%–“CP”; 10.25%–“C10”). A higher content of some minerals, i.e., P (0.334%–“CP”; 0.468%–“A10”), K (0.325%–“CP”; 0.387%–“C10”), and Ca (0.057%–“CP”; 0.073%–“C10”), was recorded in the cookies fortified with pomace. The obtained results indicate the significant impact of the addition of apple and carrot residues on the textural properties, colour parameters, and chemical composition of oat cookies. Pomace can be used to increase the content of antioxidants and microelements in this type of product. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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19 pages, 1551 KiB

Open AccessFeature PaperArticle

The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile

by Amanda Alves Prestes, Dayanne Regina Mendes Andrade, Maria Helena Machado Canella, Isabel Cristina da Silva Haas, Cristiane Vieira Helm, Jefferson Santos de Gois, Jane Mara Block, Bruna Rafaela da Silva Monteiro Wanderley, Renata Dias de Mello Castanho Amboni, Adriano Gomes da Cruz, Tatiana Colombo Pimentel and Elane Schwinden Prudencio

Processes 2024, 12(9), 1915; https://doi.org/10.3390/pr12091915 - 6 Sep 2024

Cited by 1 | Viewed by 600

Abstract

Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57.47%). Yogurt formulations were carried out with the concentrated juice from stage 1 (C1) (0, 10% (I10), and 15% (I15)). For all concentrated juices (C1 and C2), ice fractions from the first and second stages (I1 and I2), and yogurts (control, I10, and I15), physicochemical analyses were performed and antioxidant activity, carotenoid content, total phenolic content (TPC), and mineral profile were determined. Total soluble solids contents for the concentrated juices increased by 1.56 to 2 times compared to the cold-pressed guabiroba juice. Furthermore, an increase in TPC and carotenoids was observed. For the I15 sample, TPC increased by 4,556%, with the control and increased carotenoids, vitamin C, and mineral profiles (Ca, K, Mg, and Na) contributing to increased antioxidant activity. The addition of concentrated guabiroba juice to yogurt formulations enhances the functional property of this dairy product by maintaining most of the bioactive compounds during cold-pressing associated with the freeze concentration. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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12 pages, 1406 KiB

Open AccessArticle

Qualitative and Quantitative Potential of Low-Cost Near-Infrared (NIR) Devices for Rapid Analysis of Infant Formulas for Regular and Special Needs

by Iva Majić, Marta Zajec, Maja Benković, Tamara Jurina, Ana Jurinjak Tušek, Davor Valinger and Jasenka Gajdoš Kljusurić

Processes 2024, 12(8), 1771; https://doi.org/10.3390/pr12081771 - 21 Aug 2024

Viewed by 605

Abstract

Infant formulas and their quality are an extremely important factor for proper growth and development and their composition and nutritional quality are extremely important. Fast, green, and cheap quality analysis methods are definitely desirable. Therefore, the aim of this work was to examine the potential of applying near-infrared (NIR) spectroscopy using two devices: a (i) laboratory NIR analyzer and (ii) portable NIR device. Both devices record the vibrations of molecules in the NIR region of 900–1699 nm. Infant formulas intended for children up to 6 months (n = 6) and for infants with a sensitive digestive system or confirmed allergy to cow’s milk proteins (n = 5) were tested. Each infant formula was recorded in the form of powder and in the form of prepared samples corresponding to different ages, according to the instructions on the product declaration. The parameters of color, conductivity, and total dissolved solids (TDS) were also measured. The measured parameters and the chemical composition of infant formulas were associated with NIR spectra and with the application of chemometric tools (principal component analysis (PCA) and partial least squares regression (PLSR)), the similarity and/or difference between the samples was determined and the qualitative/quantitative potential was determined through applications of both devices. Characteristic peaks at certain wavelengths indicate the presence of carbohydrates, proteins, and water were identified and are specific for regular and specific purpose infant formulas. It is precisely these specificities in the composition, which are visible in the NIR spectrum, that make it possible to distinguish samples on a qualitative level. The connection of NIR spectra as input variables and 22 parameters (color, TDS, conductivity, and energy–nutrient composition) as output variables, using PLSR, gave an insight into the quantitative potential, i.e., the possibility of predicting the observed parameters on the basis of NIR spectra (recorded using two devices). The quantitative potential was confirmed on the basis of model parameters that resulted in acceptable values for both NIR devices: the coefficient of determination for the calibration, R_c² > 0.9, and Range Error Ratio, RER > 6. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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19 pages, 8194 KiB

Open AccessArticle

Synergistic Effects of Pea Protein on the Viscoelastic Properties of Sodium Alginate Gels: Findings from Fourier Transform Infrared and Large-Amplitude Oscillatory Shear Analysis

by Won Byong Yoon, Hwabin Jung and Timilehin Martins Oyinloye

Processes 2024, 12(8), 1638; https://doi.org/10.3390/pr12081638 - 3 Aug 2024

Viewed by 1518

Abstract

The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried out for the samples, and a slight frequency dependence of the storage modulus (G′) and the loss modulus (G″) was observed for the pastes and gels, indicating the formation of a weak network, which is crucial for understanding the gel’s mechanical stability under small levels of deformation. Elastic and viscous Lissajous curves from the LAOS measurement at different levels of strain (1 to 1000%) elucidated that the mixed gels formed a strong network, which showed breakdown at high deformation (>100% strain). The synergistic strengthening of the network of the mixture was noticeable in the Fourier transform and Chevyshev harmonic analyses. This analysis indicated that the nonlinearity of e₃/e₁ and v₃/v₁ started at higher levels of strain for the mixed gels. The FTIR spectra revealed that there was no strong interconnection by crosslinking between pea protein and sodium alginate, indicating that the synergistic effect mainly came from electrostatic interactions. These findings suggest that combining alginate with pea protein can enhance the mechanical properties of gels, making them suitable for various food applications. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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15 pages, 1560 KiB

Open AccessArticle

Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability

by Renata Stanisławczyk, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska and Dariusz Dziki

Processes 2024, 12(8), 1577; https://doi.org/10.3390/pr12081577 - 27 Jul 2024

Viewed by 984

Abstract

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R² > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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16 pages, 972 KiB

Open AccessFeature PaperReview

Particle Size as an Indicator of Wheat Flour Quality: A Review

by Dariusz Dziki, Anna Krajewska and Pavol Findura

Processes 2024, 12(11), 2480; https://doi.org/10.3390/pr12112480 - 8 Nov 2024

Viewed by 596

Abstract

Wheat flour is one of the most important food raw materials, with its quality determined by various indicators. One such indicator is particle size and granulometric distribution. In recent years, numerous studies have focused on the effect of flour and bran particle size on the properties of cereal products such as bread, pasta, noodles, and cookies. The aim of this review was to analyze the extent to which this parameter influences the properties of these cereal products. Additionally, the relationships between flour particle size and its chemical composition were presented. Key factors affecting the granulometric composition of flour, related to wheat grain properties and the grinding process, were also discussed. The study specifically focuses on research conducted in the last five years. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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13 pages, 446 KiB

Open AccessReview

Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification

by Israel Felipe dos Santos, Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Paulo César Stringheta, Evandro Martins and Pedro Henrique Campelo

Processes 2024, 12(9), 1800; https://doi.org/10.3390/pr12091800 - 24 Aug 2024

Viewed by 1409

Abstract

This review provides an analysis of ohmic heating in food processing and its effect on plant proteins. This study explores the effect of this technology on protein denaturation and aggregation, affecting both non-covalent and covalent bonds. These structural and chemical changes have significant implications for the techno-functional properties of proteins, contributing to their use in food processing. This article emphasizes the need to adjust processing conditions to maximize the benefits of ohmic heating, distinguishing it from other traditional thermal techniques due to its direct and controllable impact. By highlighting these contributions, this review serves as a resource for researchers and professionals interested in innovation and efficiency in food processing through the use of emerging technologies. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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22 pages, 382 KiB

Open AccessReview

Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry

by Jessica da Silva Matos, Juliana Eloy Granato Costa, Debora Raquel Gomes Castro Krichanã, Paula Zambe Azevedo, Amanda Lais Alves Almeida Nascimento, Paulo Cesar Stringheta, Evandro Martins and Pedro Henrique Campelo

Processes 2024, 12(8), 1742; https://doi.org/10.3390/pr12081742 - 19 Aug 2024

Viewed by 900

Abstract

This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhance texture, and contribute to the development of innovative food products. This review highlights the diverse range of nuts and their unique protein profiles, underscoring the importance of combining different plant protein sources to achieve a well-balanced amino acid composition. As the food industry seeks novel and sustainable protein alternatives, the utilization of nut proteins emerges as a promising avenue with considerable nutritional benefits. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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