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AgriEngineering
Special Issues
Novel Methods for Food Product Preservation
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Novel Methods for Food Product Preservation

A special issue of AgriEngineering (ISSN 2624-7402). This special issue belongs to the section "Pre and Post-Harvest Engineering in Agriculture".

Deadline for manuscript submissions: closed (1 March 2024) | Viewed by 3636

Special Issue Editors

Prof. Dr. Mehmet Başlar

E-Mail Website
Guest Editor
Department of Gastronomy and Culinary Arts, Istanbul Arel University, 34537 İstanbul, Turkey
Interests: food preservation methods; food processing; food engineering
Prof. Dr. Barış Yalınkılıç

E-Mail Website
Guest Editor
Department of Gastronomy and Culinary Arts, Istanbul Gedik University, 34876 İstanbul, Turkey
Interests: food science and technology

Special Issue Information

Dear Colleagues,

We are pleased to announce the Special Issue "Novel Methods for Food and Agricultural Products Preservation" in the scientific journal AgriEngineering. The Special Issue focuses on exploring new methods for preserving food and agricultural products in response to the increasing demand for fresh, safe, and environmentally friendly food. The Issue aims to present various biotechnology approaches for food preservation, processing, and monitoring of food safety and quality and to inform readers about the techniques used to analyze and determine the chemical and physical properties of agricultural and food products. Additionally, the Issue highlights spectroscopy, chromatography, and novel technologies and applications in these areas.

In this Special Issue, we invite researchers to contribute their original research articles, review papers, and case studies on the latest developments in agricultural and food preservation technologies. Specifically, we are interested in articles that explore bio-preservatives, active packaging, and eco-friendly and non-thermal technologies, which are emerging as viable alternatives to traditional methods. The importance of food preservation cannot be overemphasized as it ensures food security, reduces waste, and extends the shelf-life of agricultural products. We hope that this Special Issue will provide a platform for researchers and practitioners to share their findings and insights, and contribute to the advancement of agricultural and food preservation technologies. We welcome your contributions and look forward to receiving your submissions.

Sincerely,

Prof. Dr. Mehmet Başlar
Prof. Dr. Barış Yalınkılıç
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at mdpi.longhoe.net 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. AgriEngineering is an international peer-reviewed open access quarterly 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 1600 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 preservation
  • novel preservation methods
  • non-thermal preservation
  • hurdle technology
  • shelf-life extension
  • microbial control
  • minimal processing

Published Papers (5 papers)

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Research

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13 pages, 1138 KiB  
Article
Evaluation of the Use of Vacuum-Dehydrated Minced Meat in Beef Patty Production
by Mehmet Başlar, Barış Yalınkılıç, Kübra Feyza Erol and Mustafa Ü. İrkilmez
AgriEngineering 2024, 6(2), 1712-1724; https://doi.org/10.3390/agriengineering6020099 - 14 Jun 2024
Viewed by 274
Abstract
This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuum-dehydrated ground beef [...] Read more.
This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuum-dehydrated ground beef was rehydrated, and three different beef patties were separately produced using fresh ground beef, the rehydrated ground beef, and a mixture of the two (1:1). According to the results, the dehydration significantly decreased the L*, a*, and b* values of ground beef; however, after rehydration, the L* and b* values were not significantly different from the control values. The cooking loss for beef patties produced with rehydrated ground beef was higher than the control. However, there was no significant difference in the sensory of the beef patties among the treatments. In conclusion, there is potential for using vacuum-dehydrated ground beef in beef patty production. Full article
(This article belongs to the Special Issue Novel Methods for Food Product Preservation)
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9 pages, 992 KiB  
Article
Bioremediation of Basil Pesto Sauce-Manufactured Wastewater by the Microalgae Chlorella vulgaris Beij. and Scenedesmus sp.
by Paolina Scarponi, Francesca Frongia, Maria Rita Cramarossa, Fabrizio Roncaglia, Laura Arru and Luca Forti
AgriEngineering 2024, 6(2), 1674-1682; https://doi.org/10.3390/agriengineering6020096 - 12 Jun 2024
Viewed by 316
Abstract
Chlorella vulgaris and Scenedesmus sp. are commonly used in wastewater treatment due to their fast growth rates and ability to tolerate a range of environmental conditions. This study explored the cultivation of Chlorella vulgaris and Scenedesmus sp. using wastewater from the food industry, [...] Read more.
Chlorella vulgaris and Scenedesmus sp. are commonly used in wastewater treatment due to their fast growth rates and ability to tolerate a range of environmental conditions. This study explored the cultivation of Chlorella vulgaris and Scenedesmus sp. using wastewater from the food industry, particularly from Italian basil pesto production tanks. The experiment involved different carbon dioxide concentrations and light conditions with a dilution rate of basil pesto wastewater at 1:2. Both microalgae strains were able to grow on pesto wastewater, and biomass characterization highlighted the influence of CO2 supply and light irradiation. The highest lipid storage was 79.3 ± 11.4 mg gdry biomass−1 and 75.5 ± 13.3 mg gdry biomass−1 for C. vulgaris and S. obliquus under red light (5% CO2 supply) and white light (0.04% CO2 supply), respectively. Protein storage was detected at 20.3 ± 1.0% and 24.8 ± 1.3% in C. vulgaris and S. obliquus biomasses under white light with a 5% CO2 and 0.04% CO2 supply, respectively. The removal of P, N, chemical oxygen demand, and biological oxygen demand resulted in 80–100%, 75–100%, 26–35%, and 0–20%, respectively. Full article
(This article belongs to the Special Issue Novel Methods for Food Product Preservation)
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13 pages, 4562 KiB  
Article
Coconut Mesocarp Extracts to Control Fusarium musae, the Causal Agent of Banana Fruit and Crown Rot
by Jesús Aidmir Yeikame Morelia-Jiménez, Beatriz Montaño-Leyva, Francisco Javier Blancas-Benitez, Luz del Carmen Romero-Islas, Porfirio Gutierrez-Martinez, Luis Guillermo Hernandez-Montiel, Pedro Ulises Bautista-Rosales and Ramsés Ramón González-Estrada
AgriEngineering 2023, 5(4), 2395-2407; https://doi.org/10.3390/agriengineering5040147 - 11 Dec 2023
Viewed by 1093
Abstract
Crown rot, caused by Fusarium species, is the most devastating postharvest disease in bananas. Fungicides are traditionally applied as a postharvest treatment to control crown rot in bananas. However, there is a need to research environmentally friendly compounds as postharvest treatments instead of [...] Read more.
Crown rot, caused by Fusarium species, is the most devastating postharvest disease in bananas. Fungicides are traditionally applied as a postharvest treatment to control crown rot in bananas. However, there is a need to research environmentally friendly compounds as postharvest treatments instead of chemical fungicides. The phenolic compounds gallic acid, protocatechuic acid, and chlorogenic acid were identified in coconut mesocarp extract. Overall, the treatments were more efficient in crown-based than fruit-based culture mediums. The mycelial development was inhibited in a range from 20 to 26% (applying coconut mesocarp extract at 5%) compared to the control. Sporulation and spore germination were significantly inhibited, with a reduction of 88% in spore production and 91% in spore germination inhibition compared to the control. In in vivo tests, the aqueous extracts were effective by limiting the percentage of infected fruit, crown rot, and fruit severity. The use of coconut mesocarp extracts can be an effective and environmentally friendly alternative to the use of fungicides for controlling Fusarium musae on bananas. Full article
(This article belongs to the Special Issue Novel Methods for Food Product Preservation)
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12 pages, 2890 KiB  
Article
The Effects of Thermal and Pulsed Electric Field Processing on the Physicochemical and Microbial Properties of a High-Fiber, Nutritious Beverage from a Milk-Based Date Powder
by Mahmoud Younis, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Abdulla Alhamdan and Ahmed Elfeky
AgriEngineering 2023, 5(4), 2020-2031; https://doi.org/10.3390/agriengineering5040124 - 1 Nov 2023
Viewed by 695
Abstract
The effects of pulsed electric field treatment and thermal pasteurization on the microbial and physical properties of a high-fiber, nutritional milk-based beverage made with date powder were studied. Four ratios of date powder (10, 15, 20, and 25 w/w) were [...] Read more.
The effects of pulsed electric field treatment and thermal pasteurization on the microbial and physical properties of a high-fiber, nutritional milk-based beverage made with date powder were studied. Four ratios of date powder (10, 15, 20, and 25 w/w) were added to the milk, which was then kept at 5 °C for 6 days for the thermal pasteurization and the control treatments. The pulsed electric field treatment had three levels of pulses (20, 50, and 80 pulses) and four ratios of date powder, 10, 15, 20, and 25% (w/w), and then kept at 5 °C for 6 days. The samples were evaluated for the pH, total soluble solids (TSS), total color difference (ΔE), and total viable count (TVC) during their shelf life. The pH values of the beverages in the control treatment were 5.58, 5.45, 5.33, and 5.29 and 6.68, 6.48, 6.26, and 5.87 in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The pH values of the beverages in the pulsed electric field treatment were 6.8, 6.64, 6.56, and 6.28 at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs in the control treatment were 6.2, 5.44, 4.5, and 3.94 log10 CFU/mL and 4.02, 3.92, 3.54, and 3.31 log10 CFU/mL in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs of the beverages in the pulsed electric field treatment were 1.53, 1.11, 0.665, and 0.511 log10 CFU/mL at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. This shows that following treatment with a pulsed electric field at 80 pulses, a milk-based drink with date powder and no preservatives can be kept at 5 °C for up to 6 days. Full article
(This article belongs to the Special Issue Novel Methods for Food Product Preservation)
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Review

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21 pages, 4725 KiB  
Review
Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits
by Edson Rayón-Díaz, Luis G. Hernández-Montiel, Jorge A. Sánchez-Burgos, Victor M. Zamora-Gasga, Ramsés Ramón González-Estrada and Porfirio Gutiérrez-Martínez
AgriEngineering 2024, 6(2), 1022-1042; https://doi.org/10.3390/agriengineering6020059 - 16 Apr 2024
Viewed by 643
Abstract
The effects of phytopathogenic fungi on fruits and vegetables are a significant global concern, impacting various sectors including social, economic, environmental, and consumer health. This issue results in diminished product quality, affecting a high percentage of globally important fruits. Over the last 20 [...] Read more.
The effects of phytopathogenic fungi on fruits and vegetables are a significant global concern, impacting various sectors including social, economic, environmental, and consumer health. This issue results in diminished product quality, affecting a high percentage of globally important fruits. Over the last 20 years, the use of chemical products in the agri-food sector has increased by 30%, leading to environmental problems such as harm to main pollinators, high levels of chemical residue levels, development of resistance in various phytopathogens, and health issues. As a response, various organizations worldwide have proposed programs aimed at reducing the concentration of active compounds in these products. Priority is given to alternative treatments that can mitigate environmental impact, control phytopathogens, and ensure low residuality and toxicity in fruits and vegetables. This review article presents the mechanisms of action of three alternative treatments: chitosan, citral, and hexanal. These treatments have the potential to affect the development of various pathogenic fungi found in tropical and subtropical fruits. It is important to note that further studies to verify the effects of these treatments, particularly when used in combination, are needed. Integrating the mechanisms of action of each treatment and exploring the possibility of generating a broad-spectrum effect on the development of pathogenic microorganisms in fruits is essential for a comprehensive understanding and effective management. Full article
(This article belongs to the Special Issue Novel Methods for Food Product Preservation)
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