About this Research Topic
In the face of climate change, developing more sustainable methods of food production is crucial. Although new methods of processing food are still in their infancy, the advantages of their use seem promising as they use less energy and generate lower volumes of solvents. These so-called emerging technologies have different degrees of maturity at an industrial scale and are recognized because they are compatible with the thermolabile nature of the quality of the foods. Some of these technologies are also attractive due to their ability to recover compounds from agrifood wastes, enabling a more circular economy in the food sector. Therefore, the use of emerging food processing technologies is closely related to the options to augment nutritional and functional improvements in food.
The aim of this Research Topic is to answer questions such as:
How much are the functional, nutritional, and sensory properties of foods improved when processed with emerging technologies, compared to those processed by conventional technologies?
To what extent do emerging technologies reduce the appearance of neocontaminants and off-flavors?
Are emerging technologies an adequate strategy to improve the bioavailability of certain nutrients?
Additionally, emerging technologies can improve the quality of the bioactive compounds of some ingredients when obtained from agro-industrial wastes. Does the use of these ingredients in the development and formulation of foods effectively translate into better quality products?
This special issue is an open invitation to share novel researches through high quality original articles or review papers to generate the necessary scientific discussion to answer the research questions stated above. As such, the following topics are included:
• Studies related to the effect of new technological processing, such as: ultrasound, pulsed electric fields, microwaves, high hydrostatic pressures, UV light, high pressure homogenization, cold plasma, supercritical CO2 and/or their combination for obtaining ingredients that confer wellbeing, and foods with demonstrated improved sensory and nutritional quality.
• A key aspect is also how these technologies transfer these improvements to actual food products. Hence, studies related to food formulations and product developments with ingredients obtained with emerging technologies are considered as a topic of interest as well.
BG has affiliation to the Spanish company YPSICON which is a start-up related to the design of equipments for ultra high homogenization food processing.
The aim of this Research Topic is to answer questions such as:
How much are the functional, nutritional, and sensory properties of foods improved when processed with emerging technologies, compared to those processed by conventional technologies?
To what extent do emerging technologies reduce the appearance of neocontaminants and off-flavors?
Are emerging technologies an adequate strategy to improve the bioavailability of certain nutrients?
Additionally, emerging technologies can improve the quality of the bioactive compounds of some ingredients when obtained from agro-industrial wastes. Does the use of these ingredients in the development and formulation of foods effectively translate into better quality products?
This special issue is an open invitation to share novel researches through high quality original articles or review papers to generate the necessary scientific discussion to answer the research questions stated above. As such, the following topics are included:
• Studies related to the effect of new technological processing, such as: ultrasound, pulsed electric fields, microwaves, high hydrostatic pressures, UV light, high pressure homogenization, cold plasma, supercritical CO2 and/or their combination for obtaining ingredients that confer wellbeing, and foods with demonstrated improved sensory and nutritional quality.
• A key aspect is also how these technologies transfer these improvements to actual food products. Hence, studies related to food formulations and product developments with ingredients obtained with emerging technologies are considered as a topic of interest as well.
BG has affiliation to the Spanish company YPSICON which is a start-up related to the design of equipments for ultra high homogenization food processing.
Keywords: ultrasound, pulsed electric field, microwave, high hydrostatic pressures, cold plasma, supercritical CO2, enzyme synthesis or hydrolysis, emerging technologies, food processing, nutritional improvement, bioavailability, food formulations, food quality
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
