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Putnik, P. Sustainable and innovative processing for safe (healthy) foods. Encyclopedia. Available online: https://encyclopedia.pub/entry/56637 (accessed on 26 May 2024).
Putnik P. Sustainable and innovative processing for safe (healthy) foods. Encyclopedia. Available at: https://encyclopedia.pub/entry/56637. Accessed May 26, 2024.
Putnik, Predrag. "Sustainable and innovative processing for safe (healthy) foods" Encyclopedia, https://encyclopedia.pub/entry/56637 (accessed May 26, 2024).
Putnik, P. (2024, May 12). Sustainable and innovative processing for safe (healthy) foods. In Encyclopedia. https://encyclopedia.pub/entry/56637
Putnik, Predrag. "Sustainable and innovative processing for safe (healthy) foods." Encyclopedia. Web. 12 May, 2024.
Sustainable and innovative processing for safe (healthy) foods
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Sustainable and innovative technologies involving high-pressure processing (HPP), high-pressure homogenization (HPH), high-pressure carbon dioxide (HPCD), pulsed electric fields (PEF), ultrasounds (US), and microwaves (MV), among others, as well as traditional methods of food treatment like heating, fermentation, and drying or smoking are increasingly applied in food preservation and the modification of selected physicochemical or sensory properties. The aim of this Special Issue is to highlight new challenges in the treatment of food for obtaining traditional or new but safe products, including functional foods, with high or modified nutritional (bioaccessibility and bioavailability) and sensory values.

Antioxidants Bioacessibility Bioavailability Chemometrics Extraction Food safety and quality Food authenticity Innovative and non-conventional techniques Polyphenols Preservation

Functional food products are an important segment of international markets as it is closely related to healthy lifestyles of various populations [1], [2], [3]. For the production of functional foods, great importance is placed on raw materials that are obtained from natural origins as plants [4], [5] that can be treated, processed or extracted with advanced industrial methods [6], [7]. Accordingly, such materials are often extracted from the plants by advanced or conventional approaches and tested to have good acceptance for consumption [7], [8], [9], [10], [11].

Fairly frequently advanced food technologies are designed to include principles of sustainability that are able to provide foods with native sensory characteristics [12], while retaining the health benefits and economic feasibility [13]. Hence, it is not surprising that great demand for functional foods worldwide reached its current high level that will have the tendency towards future expansions [14]. One of the most interesting categories for the functional food segment of the market represents the production of functional fruit juices [4] and snacks [15] due to their convenience for consumption and general popularity among consumers [16], [17].

During the production of any safe and healthy (functional) foods, special attention is given on retention of biologically active compounds [18], and microbial inactivation [19] with avoidance of conventional thermal treatments. For example, pasteurization and similar processing procedures lead to degrading effects on the nutritional value of foods in terms of its valuable but heat-sensitive compounds (e.g. vitamins, polyphenols, organosulphur compounds) that possess great physiological (functional) properties and benefits to human health.

Sustainable and advanced food technologies involve (but not limited to) high-pressure processing, high-pressure carbon dioxide, pulsed electric fields, ultrasound, adsorption, microwave, and others are among the approaches that are well aligned with the concepts of the Food Quality 4.0. When high standards of such quality assurance are combined with powerful computer IT abilities, great potential is created for improvements of traceability, food safety, shelf-life extension and quality assurance in food manufacturing [6], [17], [19], [20], [21], [22]

References

  1. Predrag Putnik; Danijela Bursać Kovačević; Sustainable Functional Food Processing. Foods. 2021, 10, 1438.
  2. Predrag Putnik; Sustainable and innovative processing of safe and healthy foods. Food Chem. Adv.. 2023, 2023, 100588.
  3. Bursać Kovačević, D.; Putnik, P. Sustainable Functional Food Processing; Bursać Kovačević, D.; Putnik, P.;, Eds.; MDPI AG: Basel, Switzerland, 2022; pp. 454.
  4. Francisco Cores Rodríguez; Eimear Gallagher; Dilip K. Rai; Catherine M. Burgess; Nutritional and physiochemical properties of wheatgrass juice and preservation strategies. Food Chem. Adv.. 2022, 1, 100136.
  5. Anica Bebek Markovinović; Sanja Milošević; Nemanja Teslić; Branimir Pavlić; Predrag Putnik; Irena Brčić Karačonji; Karlo Jurica; Dario Lasić; Danijela Bursać Kovačević; Development of a Pressurized Green Liquid Extraction Procedure to Recover Antioxidant Bioactive Compounds from Strawberry Tree Fruit (Arbutus unedo L.). Plants. 2023, 12, 2006.
  6. Yogesh Kumar; Ankan Kheto; Lochan Singh; Vijay Singh Sharanagat; Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes. Food Chem. Adv.. 2023, 2, 100167.
  7. Nevena Gladikostić; Bojana Ikonić; Nemanja Teslić; Zoran Zeković; Danica Božović; Predrag Putnik; Danijela Bursać Kovačević; Branimir Pavlić; Essential Oils from Apiaceae, Asteraceae, Cupressaceae and Lamiaceae Families Grown in Serbia: Comparative Chemical Profiling with In Vitro Antioxidant Activity. Plants. 2023, 12, 745.
  8. N V Sokol; N S Sanzharovskaya; N N Romanova; O P Khrapko; Research of consumer properties of butter cookies composed of non-traditional raw materials. IOP Conf. Series: Earth Environ. Sci.. 2021, 640, 062016.
  9. Ana Karoline Nogueira Freitas; Paulo Sousa; Nédio Jair Wurlitzer; Alternative raw materials in kombucha production. Int. J. Gastron. Food Sci.. 2022, 30, 100594.
  10. Yongjian Deng; Pan Wang; Chunlang Ran; Shiwen Hu; Shaocheng Chen; Effect of functional food raw material Peucedanum praeruptorum Dunn: a research update. Food Sci. Technol.. 2022, 42, e41122.
  11. Nelson Tselaesele; Geremew Bultosa; Moenyane Molapisi; Shimane Makhabu; Rosemary Kobue-Lekalake; Gulelat Desse Haki; Bonno Sekwati-Monang; Eyassu Seifu; Gaone Mokhawa; Kethabile Sonno; Plant-based traditional foods and beverages of Gumare Village, Botswana. Food Prod. Process. Nutr.. 2023, 5, 1-26.
  12. Marco Nardella; Roberto Moscetti; Giacomo Bedini; Andrea Bandiera; Swathi Sirisha Nallan Chakravartula; Riccardo Massantini; Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil – A review. Food Chem. Adv.. 2023, 2, 100163.
  13. Anica Bebek Markovinović; Dora Brdar; Predrag Putnik; Tomislav Bosiljkov; Ksenija Durgo; Ana Huđek Turković; Irena Brčić Karačonji; Karlo Jurica; Branimir Pavlić; Daniel Granato; Danijela Bursać Kovačević; Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods. Food Chem.. 2024, 433, 137287.
  14. Anica Bebek Markovinović; Višnja Stulić; Predrag Putnik; Anamaria Birkić; Maja Jambrović; Dolores Šaško; Josipa Ljubičić; Branimir Pavlić; Zoran Herceg; Danijela Bursać Kovačević; Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice—A Chemometric Evaluation—Part I. Foods. 2023, 12, 3172.
  15. Anica Bebek Markovinović; Predrag Putnik; Tomislav Bosiljkov; Deni Kostelac; Jadranka Frece; Ksenija Markov; Adrijana Žigolić; Jelena Kaurinović; Branimir Pavlić; Boris Duralija; Sandra Zavadlav; Danijela Bursać Kovačević; 3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability. Antioxidants. 2023, 12, 436.
  16. Anica Bebek Markovinović; Predrag Putnik; Paula Bičanić; Dora Brdar; Boris Duralija; Branimir Pavlić; Sanja Milošević; Gabriele Rocchetti; Luigi Lucini; Danijela Bursać Kovačević; A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness. Mol.. 2022, 28, 138.
  17. Samandeep Kaur; Parmjit S. Panesar; Harish K. Chopra; Sequential Extraction of Functional Compounds from Citrus reticulata Pomace Using Ultrasonication Technique. Food Chem. Adv.. 2023, 2, 100155.
  18. Anica Bebek Markovinović; Predrag Putnik; Višnja Stulić; Luka Batur; Boris Duralija; Branimir Pavlić; Tomislava Vukušić Pavičić; Zoran Herceg; Danijela Bursać Kovačević; The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness. Foods. 2022, 11, 1997.
  19. Branko Velebit; Lazar Milojević; Tatjana Baltić; Nevena Grković; Sanjay Gummalla; Marina Velebit; Ines Škoko; Sandra Mojsova; Predrag Putnik; Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. Innov. Food Sci. Emerg. Technol.. 2022, 81, 103121.
  20. Ilija Djekić; Branko Velebit; Branimir Pavlić; Predrag Putnik; Daniela Šojić Merkulov; Anica Bebek Markovinović; Danijela Bursać Kovačević; Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. Food Eng. Rev.. 2023, 15, 577-608.
  21. Pedro A. Ríos-Hernández; Camila S. Gómez-Navarro; Walter M. Warren-Vega; Linda V. González Gutiérrez; Ana I. Zárate-Guzmán; Luis A. Romero-Cano; Comprehension of the adsorption mechanism in the selective color removal of extra-aged Tequila to produce Cristalino Tequila using tailored carbon materials. Food Chem. Adv.. 2023, 2, 100174.
  22. Poonam Singhal; Santosh Satya; S.n Naik; Blanching: A sustainable and effective treatment for extending shelf life of bamboo shoots. Food Chem. Adv.. 2023, 2, 100179.
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