The world population’s demand for highly nutritious foods is growing. The antioxidant materials mainly include fruits and vegetables, such as blueberry, grape, sea buckthorn, broccoli and so on, which are an excellent source of antioxidant compounds including anthocyanins, phenolic and flavonoids. Those antioxidant compounds contribute to preventing aging, reducing the risk of cardiovascular and neurodegenerative disease, and inhibiting the growth of cancer cells.
Usually, the antioxidant compounds present in different forms in the plant matrix, including glycosidic and insoluble-bound, free and bound phenolics, and free forms. Also, the fresh antioxidant materials are highly perishable. Various processing technologies such as water and steam blanching, microwave, hot air drying, freezing drying, and chemical pretreatment have been applied in antioxidant materials to extend their shelf life. There was no doubt that most of them could not have perfect performance in proving the processing efficiency and quality attributes of antioxidant materials in food production. The normal thermal technologies could obviously result in the degradation of antioxidant compounds. Some non-thermal technologies including ultrasonic, freezing, and pulsed electric field could greatly enhance the extraction of bioactive compounds, while the processing efficiency was generally low, and the cost was high in large-scale processing. Therefore, innovative and emerging technologies are urgent to be developed to improve the processing efficiency as well as the quality attributes of antioxidant materials.
This research topic aims to promote the development of efficient processing technologies for antioxidant materials in food production by presenting current and novel technologies. It is expected to develop novel processing technologies and equipment to improve the processing efficiency of antioxidant materials with high quality. Also, the topic is intended to reveal the related impact mechanism of novel technology on the quality attributes of the food products from macro and micro perspectives by sensing and scientific detection technologies. Finally, the artificial intelligence technologies are encouraged applied in intelligent control of antioxidant materials processing.
This research topic welcomes submissions in original research and review , including but not limited to the following aspects:
? Innovative processing technology for improving quality attributes and processing efficiency of antioxidant materials, including blueberry, kiwifruit, broccoli, lily, sea buckthorn, cranberry, and other fruits or vegetables
? The antioxidant compounds detection methods
? The impact mechanism of novel processing technology on the quality attributes by different approaches: liquid and gas chromatography, spectrometry, spectroscopy, NMR, atomic force microscope etc.
? Real-time measurements using different sensors
? Application of intelligent technologies in process control, including machine learning, computer vision, big data, deep learning, etc
The world population’s demand for highly nutritious foods is growing. The antioxidant materials mainly include fruits and vegetables, such as blueberry, grape, sea buckthorn, broccoli and so on, which are an excellent source of antioxidant compounds including anthocyanins, phenolic and flavonoids. Those antioxidant compounds contribute to preventing aging, reducing the risk of cardiovascular and neurodegenerative disease, and inhibiting the growth of cancer cells.
Usually, the antioxidant compounds present in different forms in the plant matrix, including glycosidic and insoluble-bound, free and bound phenolics, and free forms. Also, the fresh antioxidant materials are highly perishable. Various processing technologies such as water and steam blanching, microwave, hot air drying, freezing drying, and chemical pretreatment have been applied in antioxidant materials to extend their shelf life. There was no doubt that most of them could not have perfect performance in proving the processing efficiency and quality attributes of antioxidant materials in food production. The normal thermal technologies could obviously result in the degradation of antioxidant compounds. Some non-thermal technologies including ultrasonic, freezing, and pulsed electric field could greatly enhance the extraction of bioactive compounds, while the processing efficiency was generally low, and the cost was high in large-scale processing. Therefore, innovative and emerging technologies are urgent to be developed to improve the processing efficiency as well as the quality attributes of antioxidant materials.
This research topic aims to promote the development of efficient processing technologies for antioxidant materials in food production by presenting current and novel technologies. It is expected to develop novel processing technologies and equipment to improve the processing efficiency of antioxidant materials with high quality. Also, the topic is intended to reveal the related impact mechanism of novel technology on the quality attributes of the food products from macro and micro perspectives by sensing and scientific detection technologies. Finally, the artificial intelligence technologies are encouraged applied in intelligent control of antioxidant materials processing.
This research topic welcomes submissions in original research and review , including but not limited to the following aspects:
? Innovative processing technology for improving quality attributes and processing efficiency of antioxidant materials, including blueberry, kiwifruit, broccoli, lily, sea buckthorn, cranberry, and other fruits or vegetables
? The antioxidant compounds detection methods
? The impact mechanism of novel processing technology on the quality attributes by different approaches: liquid and gas chromatography, spectrometry, spectroscopy, NMR, atomic force microscope etc.
? Real-time measurements using different sensors
? Application of intelligent technologies in process control, including machine learning, computer vision, big data, deep learning, etc
