Edited and reviewed by: Elena Ibañez, Spanish National Research Council (CSIC), Spain
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
In current times, consumers have become increasingly aware of the role that food plays in their health (
In addition, it has been shown that the assimilation of some functional and nutritional compounds from food products is relatively low compared to the amount ingested (
This Research Topic aims to present and highlight the potential use of innovative and emerging preservation and pretreatment technologies to enhance the nutrient retention of food products. It seeks to compile a collection of original research articles that present the latest advances and innovative solutions in food preservation and pretreatment methods to enhance the quality, nutrient retention, and functionality of food products. The research areas include CO2 treatment, sun drying, refractance window drying, holder pasteurization, high-temperature short-time pasteurization, high-pressure processing, UV radiation, pulsed electric fields, acetic acid treatment, and chilled storage.
This Research Topic contains six (
This study thoroughly investigates the similarities and differences in the physicochemical properties of neon flying squid, jumbo squid, and Argentine squid mantles during chilled storage and provides important insights for evaluating the performance of different squids during storage.
The effects of CO2 treatment on the succession footprint of the microbial community and changes in quality during the period of raw milk chilling were examined using 16S rRNA analysis combined with electronic nose and electronic tongue techniques. This study provides new theoretical insights into the industrial application of CO2 in raw milk.
This study looked at how the concentration and retention of micronutrients in yellow-fleshed cassava fufu varied depending on genotype and processing method (conventional or traditional). The results showed the modified traditional river method obtained the highest true retention percentage of total β-carotene, while sun-drying was the best method for iron and zinc true retention percentages.
This study compared the effects of different drying methods (conventional oven drying and refractance window drying) on the physical and sensory properties of peach surplus. The findings highlight the potential of refractance window drying on the consumer's acceptability of dried peach products, offering promising opportunities for surplus peach utilization in the food market.
5. This review aims to enhance the understanding of preservation techniques for human breast milk (HBM) and provide a comprehensive overview of the current state of HBM treatment. It addresses microbial concerns, focusing on critical pathogens like
6. This study aimed to select the optimal treatment through a comprehensive comparison of the preservation effect of acetic acid, which could prolong the shelf life of fresh-cut water chestnuts and improve their storage quality. The results suggest that acetic acid, a simple, safe, and economically effective preservative, was suitable for preserving fresh-cut water chestnuts. These findings provide information and comprehensive evaluation methods for preserving fresh-cut fruits and vegetables.
7. In this research, both transcriptome and physicochemical analyses were conducted to investigate changes in nutrients and gene expression in truffle fruiting bodies during cold storage. This study provides strong experimental evidence to support the development of truffle preservation technologies aimed at improving the quality of truffles under storage and investigating the molecular and physiological mechanisms underlying the physicochemical variations in
The articles in this Research Topic suggest that in the coming years, the food industry will remain focused on using alternative and innovative preservation and processing technologies that improve nutrient retention of food products, are eco-friendly, and promote environmental sustainability and the circular economy. Additionally, it is important to highlight that, to meet consumer demands, food processing and preservation conditions will largely be influenced by techniques that help maintain food properties and enable the controlled release of beneficial compounds.
MH: Writing – original draft. CO: Writing – review & editing. JV: Writing – review & editing.
The author(s) declare that no financial support was received for the research, authorship, and/or publication of this article.
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.