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Food Processing Technology Applications for Health and Safety
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Food Processing Technology Applications for Health and Safety

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (15 October 2023) | Viewed by 13015

Special Issue Editors

Prof. Dr. Chia-Min Lin

E-Mail
Guest Editor
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Interests: food safety; food risk assessment; novel antimicrobial techniques; reutilization of by-products of food processing
Prof. Dr. Chia-Hung Kuo

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Guest Editor
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Interests: food analysis; food processing; cellulase; lipase esterification and trans esterification; amylase; enzymatic kinetics; ultrasound-assisted enzymatic reaction; enzyme extraction; biotransformation; saccharification; response surface methodology; artificial neural network; wine fermentation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The concept of sustainability has become gradually and increasingly incorporated in the operation of the food industry. Particularly, novel techniques which ensure food safety with less usage of food additives or sanitizers have been the focus in recent years in order to reduce the industry’s negative impacts on the environment. Furthermore, consumers continue to demand safer foods but fewer additives. Additionally, utilizing the by-products of food processing to obtain substances possessing health functions, texture fortification, or antimicrobial activity is also an ongoing trend in food science. Hence, new food processing technologies have been developed for the aforementioned research to ensure food safety and enhance the health benefits of food products. The scope of this Special Issue includes the processing techniques (e.g., drying, concentration, cooking, extrusion, extraction, purification, packaging, vacuum processing, membrane processing) which use food as raw material, utilize by-products, explore new substances, extract health ingredients, or identify the ingredients of present food items for enhancing health benefits or ensuring food safety. Additionally, novel techniques which avoid or decrease the use of chemical preservatives or sanitizers to ensure food safety or increase health functions are also included. Novel techniques such as high hydrostatic pressure, plasma, plasma-activated water, microbubbles, sonication, and pulsed light fall within the scope of this special issue, but other relevant topics are also welcome.

Prof. Dr. Chia-Min Lin
Prof. Dr. Chia-Hung Kuo
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 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. Sustainability 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

  • food safety
  • health function
  • food processing
  • by-products
  • novel techniques
  • sustainability
  • functional food
  • enzyme application

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Published Papers (5 papers)

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Research

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10 pages, 1752 KiB  
Article
Chelation of the Collagen Peptide of Seabass (Lates calcarifer) Scales with Calcium and Its Product Development
by Xiu-Hui Yang, Yu-Tung Chen, Jen-Min Kuo, Shih-Gao Chou and Chia-Min Lin
Sustainability 2023, 15(8), 6653; https://doi.org/10.3390/su15086653 - 14 Apr 2023
Cited by 3 | Viewed by 1854
Abstract
Seabass (Lates calcarifer) is one of the top farmed and raised fish in Taiwan, and fish scales are the main by-product after processing. Fish scales contain high amounts of collagen, which can chelate with minerals and enhance mineral absorption in the [...] Read more.
Seabass (Lates calcarifer) is one of the top farmed and raised fish in Taiwan, and fish scales are the main by-product after processing. Fish scales contain high amounts of collagen, which can chelate with minerals and enhance mineral absorption in the human body. Hence, fish scales from seabass were enzymatically hydrolyzed to obtain seabass scale collagen peptide (SBSCP). Calcium, the most consumed mineral supplement, was chelated with SBSCP to form SBSCP-Ca. The optimal conditions for chelation were a peptide/calcium ratio: 1:1 (w/w), pH 5.0, and 50 °C for 20 min. The conjugated sites were carboxyl and amino groups based on Fourier transform infrared (FTIR) spectroscopy. Scanning electronic microscope/energy-dispersive X-ray spectroscopy (SEM/EDS) evidently showed the alternation of SBSCP’s molecular structure after chelation and increased concentrations of metal ions. SBSCP-Ca was stable up to 90 °C and from pH 2.0 to 5.0. The retention rate was 70%, as determined after in vitro digestion. The extracts of blackcurrant or berry-grape seeds were added to neutralize the fishy odor and provide antioxidant ability for commercialization. This is the first complete study of the characteristics of SBSCP-Ca as well as their commercialization. Full article
(This article belongs to the Special Issue Food Processing Technology Applications for Health and Safety)
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13 pages, 848 KiB  
Article
Sustainable Utilization Technology for Improving the Freshness of Oysters—Development of Alkaline Electrolysis Seawater Depuration System
by Hsin-Shan Tsai, Yu-Tien Hsiao, Yih-Ming Weng and Jen-Ming Liu
Sustainability 2023, 15(1), 785; https://doi.org/10.3390/su15010785 - 1 Jan 2023
Cited by 3 | Viewed by 2499
Abstract
The main purpose of this study is to study the effect of live oysters on various quality indicators after alkaline electrolytic seawater depuration. The depuration treatments were carried out for 12 h at temperatures of 5 °C, 10 °C, 15 °C, and 20 [...] Read more.
The main purpose of this study is to study the effect of live oysters on various quality indicators after alkaline electrolytic seawater depuration. The depuration treatments were carried out for 12 h at temperatures of 5 °C, 10 °C, 15 °C, and 20 °C, pH = 9, 10, and 11, respectively. The total aerobic plate count (TAPC) of oyster meat was reduced from about 5.2 ± 0.4 log CFU/g to below detection limits when the oysters were depurated in pH = 11 alkaline electrolytic seawater for 9 h at 5 °C and 12 h at 10 °C. At the same pH value, the lower the seawater temperature, the lower the amount of TAPC, and it decreased with the increase in depuration time. After the oyster had been depurated, the chemical components contained in the oyster meat, such as protein, crude fat, and glycogen, did not change differentially. On the other hand, each group of live oysters (4 individuals) spat out an average of about 690–695 ± 0.4 mg of impurities and dirt. These are new achievements and discoveries. When the depurated oyster meat was stored at a low temperature, the freshness period could be extended to 21 days, which is much longer than the 5 days of the un-depurated oyster meat, and this is a significant difference. If coupled with vacuum packaging, the effect will be even better. Full article
(This article belongs to the Special Issue Food Processing Technology Applications for Health and Safety)
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16 pages, 1287 KiB  
Article
Optimized Alternating Current Electric Field and Light Irradiance for Caulerpa lentillifera Biomass Sustainability—An Innovative Approach for Potential Postharvest Applications
by Andi Syahrullah Sulaimana, Bara Yudhistira, Chao-Kai Chang, Mohsen Gavahian, Cheng-Chia Yu, Chih-Yao Hou and Chang-Wei Hsieh
Sustainability 2022, 14(21), 14361; https://doi.org/10.3390/su142114361 - 2 Nov 2022
Cited by 8 | Viewed by 1971
Abstract
Recently published preliminary data proposed alternating current electric field (ACEF) as a promising technique for the postharvest storage of seagrape (Caulerpa lentillifera). The current study suggested a combination of storage light irradiance (SLI) and ACEF (intensity and time) to enhance seagrape [...] Read more.
Recently published preliminary data proposed alternating current electric field (ACEF) as a promising technique for the postharvest storage of seagrape (Caulerpa lentillifera). The current study suggested a combination of storage light irradiance (SLI) and ACEF (intensity and time) to enhance seagrape physicochemical quality (PQ). It utilized Taguchi orthogonal array design (OAD) to optimize the processing conditions. Results showed all the processing parameters had significant (p < 0.05) effects on seagrape PQ. This study found that 50 kV/m for 60 min (ACEF) and 9 mol photons m−2 s−1 performed the best inhibition on seagrape PQ deterioration. It revealed that adjusting the processing parameters in the range explored in this study (50, 125, 200 kV/m of ACEF intensity; 30, 60, 90 min of ACEF treatment time; 2, 9, 16 mol photons m−2 s−1 of SLI) can reduce up to 60% of total voltage usage compared to the previous study. With a sufficient SLI and an intermediate treatment time, the finest seagrape PQ can be sustained with a lower electric strength. Therefore, this method can benefit seagrape industries and contribute to realizing sustainable development goals by strengthening resource efficiency and lowering energy consumption. Full article
(This article belongs to the Special Issue Food Processing Technology Applications for Health and Safety)
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12 pages, 492 KiB  
Article
Effects of Individual and Block Freezing on the Quality of Pacific Oyster (Crassostrea gigas) during Storage under Different Pretreatment Conditions
by Hsin-Shan Tsai, Yu-Tien Hsiao and Yih-Ming Weng
Sustainability 2022, 14(15), 9404; https://doi.org/10.3390/su14159404 - 1 Aug 2022
Cited by 2 | Viewed by 2303
Abstract
In this study, a series of pretreatments, including ice-glazing, polyphosphate impregnated, and both ice-glazing and polyphosphate impregnated, were employed to pretreat shucked oysters in order to explore the optimal processing conditions for long-time storage. The effect of repeated freezing-thawing cycles on the quality [...] Read more.
In this study, a series of pretreatments, including ice-glazing, polyphosphate impregnated, and both ice-glazing and polyphosphate impregnated, were employed to pretreat shucked oysters in order to explore the optimal processing conditions for long-time storage. The effect of repeated freezing-thawing cycles on the quality of oysters was evaluated. Several quality indicators were used to investigate the effects of pretreatment. For the VBN (volatile salt-based nitrogen) value, the lowest value was 9.1 ± 0.2 of BPG (block oyster with polyphosphate impregnated and ice-glazing), which was significantly lower than 9.6 ± 0.2 of IPG (individual oyster with polyphosphate impregnated and ice-glazing). In terms of drip loss, there was no significant difference between the IPG (21.0 ± 0.2%) and the BPG (20.8 ± 0.2%). In addition, the highest WHC% (water holding capacity) was IPG (65.5 ± 0.5%) which was slightly lower than BPG (67.6 ± 0.6%). As compared to the experimental control, the IPG and BPG had the best appearance and color. In terms of TAPC (total aerobic plate count), with the increase of freezing storage time, each group showed a slight downward trend, but the difference was not statistically significant. After repeated freezing-thawing of block frozen oysters, there were significant differences in drip loss, WHC, and cooked taste with the increasing number of times, and there was a trend of deterioration (p < 0.05). Repeated freezing and thawing can seriously degrade the quality of oysters, so individual freezing (especially IPG) should be the most appropriate processing method. Full article
(This article belongs to the Special Issue Food Processing Technology Applications for Health and Safety)
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Review

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17 pages, 1693 KiB  
Review
Development of Bioactive Peptides Derived from Red Algae for Dermal Care Applications: Recent Advances
by Henna Mohi ud din Wani, Chiu-Wen Chen, Chun-Yung Huang, Reeta Rani Singhania, Young Joon Sung, Cheng-Di Dong and Anil Kumar Patel
Sustainability 2023, 15(11), 8506; https://doi.org/10.3390/su15118506 - 24 May 2023
Cited by 5 | Viewed by 3465
Abstract
Bioactive peptides produced from proteinaceous red algae biomass with varied structures have garnered much attention in biological applications and production. Unfortunately, there have been few studies on developing approaches to feasible bioactive peptide production and purification. Our goal with this article is to [...] Read more.
Bioactive peptides produced from proteinaceous red algae biomass with varied structures have garnered much attention in biological applications and production. Unfortunately, there have been few studies on developing approaches to feasible bioactive peptide production and purification. Our goal with this article is to explore the latest trends in easily applicable approaches for extracting bioactive peptides for cutaneous applications. Bibliometric statistics show that the number of scientific publications is growing, with Asia ranking as the highest producer. Peptide purity and bioactivity are the most important factors to consider while extracting and identifying peptides using various separation techniques. To generate novel bioactive peptides with high yield and low cost, future research should focus on increasing the yields and improving the separation methods. Moreover, human clinical trials should be conducted to validate their potential health benefits. Thus, the final objective of this literature review was to give an insight into the bioactive properties of red algae-derived peptides, which have proven potential for dermal application with anti-melanogenic, collagenogenic, antioxidant, antiaging, and photoprotective activities, etc. Moreover, it covers the algal peptides’ scope for use in nutraceuticals and pharmaceuticals, and future studies for their emerging applications. Full article
(This article belongs to the Special Issue Food Processing Technology Applications for Health and Safety)
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