International Journal of Food Properties

The proliferation of new innovative technologies and the prevalence of quality barriers in traditional thermally processed foods have significantly enhanced the potential for applying non-thermal technologies.

Novel food processing technologies like Microbubbles, Plasma-activated water, Electric field, Alternating Magnetic Field, and Edible Films, are considered to be environmentally friendly and have limited adverse impacts on nutrition and sensory attributes. Thereinto, Microbubbles, Plasma-Activated Water, and Edible Films have been recognized for their intrinsic antibacterial properties and their ability to preserve various substances. Based on these characteristics, they can serve as feasible alternatives to preservatives, minimizing negative effects on food's sensory, physical, chemical, and nutritional characteristics.

This Article Collection focuses on the potential positive effects of applying novel sustainable food processing technologies to enhance various food properties. It is crucial to explore the potential novel applications of these processing technologies in terms of their effects on the physical and chemical properties, antibacterial effectiveness, nutritional composition, quality improvement, and sensory evaluation of the products.

The primary objective of the Article Collection is to gather original research articles and reviews on the application of innovative technologies, such as microbubbles, plasma-activated water, and edible films in food processing. Additionally, the focus will also be on analyzing and describing the distinctive features of these innovative technologies as in the context of meat, seafood, vegetable, and fruit products. It includes examining the microbial characteristics, physical and chemical changes, sensory and textural changes, and sensory properties affected by these novel sustainable food processing technologies.

Moreover, relevant reports on emerging research or technology development of novel technology apply in agriculture, green friendliness, carbon reduction, and sustainability are also collected to highlight the leading application potential novel food processing technology.

The Article Collection covers a wide range of subtopics, including but not limited to:

• Application of microbubble technology in cleaning, sterilizing and reducing pesticide residues in fruits and vegetables
• Latest developments in cold plasma technology for vegetable and fruit preservation
• Advancements in the application of electric fields or alternating magnetic fields in agricultural processing
• Application and progress of edible films in post-harvest processing of fruits and vegetables

Please contact Xiunan Kong at [email protected] with any queries and discount codes regarding this Article Collection.

Please be sure to select the appropriate Article Collection from the drop-down menu in the submission system.

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Dr. Hou is currently an associate professor in the Department of Seafood Science, at the National Kaohsiung University of Science and Technology (from 2016). His research interests are in Resveratrol esters derivative synthesis and application, Protein hydrolysis and functional analysis, Microfluidic systems application in food additives detection, and generation and antibacterial application of plasma-activated water. He has published over 120 research papers, and his publications have received more than 2430 citations and the h-index is 24. He also serves as a peer reviewer of over 20 international journals. Know more about Dr. Hou’s lab at here.

Dr. Shih currently works as an associate professor at a hospitality-related university and has a Medical Technologist license. Broad academic interests include wine chemistry, fermentation, gut microbiota, and food processing. Currently, the main focus is on the structure-activity relationship of resveratrol butyrate at different esterification positions, quantities, and biological activity.

Dr. Huang holds the position of an Assistant Professor at a university specializing in food-related studies. The broad academic focus pertains to the field of food science, with a specific focus on food processing, preservation, and functional foods. Currently, the focus lies in three key areas: (a) the characterization and application of starch, (b) the development of preservation materials for fruits and vegetables, and (c) the validation of functional food.

 

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