Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth.

The aim of this work was to develop edible films derived from gelatin and beef broth and to analyze the physical properties of the output products. The presented research is important from the point of view of searching for food packaging solutions that may replace traditionally used plastic packaging. This study's conceptual framework is in line with the trend of sustainable development and zero waste. This study was conducted to develop a recipe for edible films derived from beef gelatin with gelatin concentrations at 4%, 8%, and 12% enriched with additions of beef broth in amounts of 25, 50, 75, and 100%. Selected physical properties of the output edible films were examined in terms of thickness, swelling in water, opacity, water content, water solubility, structure, and mechanical properties. The conducted research made it plausible to conclude that the addition of broth has a positive effect on the extensibility of the edible films and the other physical properties under consideration, especially on decreasing the film thickness, which was found to vary between 50.2 and 191.6 µm. When gelatin and broth were added at low concentrations, the tensile strength of the films increased, and subsequently decreased; however, an opposite effect was observed for elongation at break. The increased broth concentration caused the film opacity to increase from 0.39 to 4.54 A/mm and from 0.18 to 1.04 A/mm with gelatin concentrations of 4% and 12%, respectively. The water solubility of the gelatin films decreased as a result of the broth addition. However, it was noticed that increasing the content of broth caused the water solubility to increase in the tested films. The mere presence of broth in the gelatin films changed the microstructure of the films and also made them thinner.

Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films.

To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features.

Combined effect of ultrasound and vacuum impregnation for the modification of apple tissue enriched with aloe vera juice.

The aim of the work was to investigate how ultrasonic (US) treatment impacts on the physical and chemical properties of vacuum-impregnated apples. Apple slices were subjected to vacuum impregnation (VI) in an Aloe vera juice solution without additional treatments, serving as the reference material. Alternatively, ultrasound (US) treatments, at frequencies of 25 or 45 kHz, and durations of 10, 20, or 30 min, were employed as a pre-treatments before the VI process. The use of US processing enabled a significant increase in the efficiency of VI, without influencing in a significant way the color of the VI samples. The VI process led to a reduction in the content of bioactive compounds, in particular vitamin C and TPC decreased by 34 and 32 %, respectively. The use of US as a pre-treatment, in particular at 45 kHz for 20 or 30 min, led to a better preservation of these compounds (unchanged values for vitamin C and decrease by 23-26 % for TPC in comparison to the fresh samples). Through cluster analysis encompassing all assessed properties, it was evident that US treatment was beneficial for the processing, however the application of appropriate parameters of US treatment (frequency and time) had an impact on achieving similar quality to VI samples. The ultrasound treatment before vacuum impregnation may be suitable, however, the specific processing parameters should be defined for the obtained high quality of the final product.

Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared-Convective Methods.

In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared-convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared-convective method (IR-CD) were the most rewarding from the nutritional point of view.

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices.

Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affect the food structure, influencing therefore the mass transfer phenomena during the further processing. Thus, the study aimed at investigating the effect of PEF treatment on selected physicochemical properties of vacuum-impregnated apples. Apple slices were vacuum impregnated with aloe vera juice solution with or PEF treatment at different intensities (125, 212.5 or 300 V/cm). The PEF was applied as a pretreatment-applied before the VI process as well as posttreatment-applied after the VI process. The VI process with aloe vera juice resulted in a sample weight increase of over 24% as well as structural changes, partial cell viability loss and color alteration. In addition, the decrease of bioactive compounds was observed, while antioxidant activity remained at a similar level as in raw material. PEF treatment adversely affected vacuum impregnation efficiency, causing microstructural changes and cell viability loss. Additionally, chemical composition modifications were evident through thermogravimetric analysis (TGA) and Fourier Infrared Spectroscopy (FTIR) analyses. Tissue hardness decreased significantly due to structural damage and caused high leakage from plant tissue, which resulted in hindering saturation with aloe vera juice during the VI process. Additionally, reduced bioactive substance content after PEF treatment was observed and the VI process did not restore apple samples of the bioactive compounds from aloe vera juice.

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.

Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.

Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts.

Apart from its non-toxicity, biocompatibility and biodegradability, starch has demonstrated eminent functional characteristics, e.g., forming well-defined gels/films, stabilizing emulsions/foams, and thickening/texturizing foods, which make it a promising hydrocolloid for various food purposes. Nonetheless, because of the ever-increasing range of its applications, modification of starch via chemical and physical methods for expanding its capabilities is unavoidable. The probable detrimental impacts of chemical modification on human health have encouraged scientists to develop potent physical approaches for starch modification. In this category, in recent years, starch combination with other molecules (i.e., gums, mucilages, salts, polyphenols) has been an interesting platform for developing modified starches with unique attributes where the characteristics of the fabricated starch could be finely tuned via adjusting the reaction parameters, type of molecules reacting with starch and the concentration of the reactants. The modification of starch characteristics upon its complexation with gums, mucilages, salts, and polyphenols as common ingredients in food formulations is comprehensively overviewed in this study. Besides their potent impact on physicochemical, and techno-functional attributes, starch modification via complexation could also remarkably customize the digestibility of starch and provide new products with less digestibility.

Developments in Plant Proteins Production for Meat and Fish Analogues.

In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue.

Drying is one of the oldest methods of obtaining a product with a long shelf-life. Recently, this process has been modified and accelerated by the application of pulsed electric field (PEF); however, PEF pretreatment has an effect on different properties-physical as well as chemical. Thus, the aim of this study was to investigate the effect of pulsed electric field pretreatment and air temperature on the course of hot air drying and selected chemical properties of the apple tissue of Gloster variety apples. The dried apple tissue samples were obtained using a combination of PEF pretreatment with electric field intensity levels of 1, 3.5, and 6 kJ/kg and subsequent hot air drying at 60, 70, and 80 °C. It was found that a higher pulsed electric field intensity facilitated the removal of water from the apple tissue while reducing the drying time. The study results showed that PEF pretreatment influenced the degradation of bioactive compounds such as polyphenols, flavonoids, and ascorbic acid. The degradation of vitamin C was higher with an increase in PEF pretreatment intensity level. PEF pretreatment did not influence the total sugar and sorbitol contents of the dried apple tissue as well as the FTIR spectra. According to the optimization process and statistical profiles of approximated values, the optimal parameters to achieve high-quality dried apple tissue in a short drying time are PEF pretreatment application with an intensity of 3.5 kJ/kg and hot air drying at a temperature of 70 °C.

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice.

High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. Combinations of the following HPH parameters were tested: the pressure used (50, 100, 140 MPa), the number of cycles (1 and 3) and the applied cooling or no cooling. The physicochemical analysis of the obtained beetroot juices was based on the determination of the extract, acidity, turbidity, viscosity and color values. Use of higher pressures and a greater number of cycles reduces the turbidity (NTU) of the juice. Moreover, in order to maintain the highest possible extract content and a slight color change of the beetroot juice, it was crucial to perform sample cooling after the HPH process. The quantitative and qualitative profiles of betalains have been also determined in the juices. In terms of the content of betacyanins and betaxanthins, the highest values were found in untreated juice at 75.3 mg and 24.8 mg per 100 mL, respectively. The high-pressure homogenization process resulted in a decrease in the content of betacyanins in the range of 8.5-20.2% and of betaxanthins in the range of 6.5-15.0%, depending on the parameters used. Studies have shown that that the number of cycles was irrelevant, but an increase in pressure from 50 MPa to 100 or 140 MPa had a negative effect on pigment content. Additionally, juice cooling significantly limits the degradation of betalains in beetroot juice.

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods.

The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave-convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2-30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2-4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries.

In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material.

In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field-A Comparison Study.

The aim of this work was to compare selected physicochemical properties of air dried 'Golden Delicious' apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP-400 MPa for 15 min, US-21 kHz, 180 W for 45 min, PEF-1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

The Quality of Infrared Rotary Dried Terebinth (Pistacia atlantica L.)-Optimization and Prediction Approach Using Response Surface Methodology.

Most agricultural products are harvested with a moisture content that is not suitable for storage. Therefore, the products are subjected to a drying process to prevent spoilage. This study evaluates an infrared rotary dryer (IRRD) with three levels of infrared power (250, 500, and 750 W) and three levels of rotation speed (5, 10, and 15 rpm) to dry terebinth. Response surface methodology (RSM) was used to illustrate and optimize the interaction between the independent variables (infrared power and rotation speed) and the response variables (drying time, moisture diffusivity, shrinkage, color change, rehydration rate, total phenolic content, and antioxidant activity). As infrared power and rotation speed increased, drying time, rehydration rate, antioxidant activity, and total phenolic content decreased, while the other parameters were increased. According to the results, the optimum drying conditions of terebinth were determined in the IRRD at an infrared power of 250 W and drum rotation speed of 5 rpm. The optimum values of the response variables were 49.5 min for drying time, 8.27 × 10-9 m2/s for effective moisture diffusivity, 2.26 for lightness, 21.60 for total color changes, 34.75% for shrinkage, 2.4 for rehydration rate, 124.76 mg GAE/g d.m. for total phenolic content and 81% for antioxidant activity.

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment.

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

PLA Biocomposites: Evaluation of Resistance to Mold.

Due to the content of lignocellulosic particles, wood plastic composites (WPC) composites can be attacked by both domestic and mold fungi. Household fungi reduce the mechanical properties of composites, while mold fungi reduce the aesthetics of products by changing their color and surface decomposition of the wood substance. As part of this study, the impact of lignocellulosic fillers in the form of sawdust and bark in poly (lactic acid) (PLA)-based biocomposites on their susceptibility to mold growth was determined. The evaluation of the samples fouled with mold fungi was performed by computer analysis of the image. For comparison, tests were carried out on analogous high-density polyethylene (HDPE) composites. Three levels of composites' filling were used with two degrees of comminution of lignocellulosic fillers and the addition of bonding aids to selected variants. The composites were produced in two stages employing extrusion and flat pressing. The research revealed that PLA composites were characterized by a higher fouling rate by Aspergillus niger Tiegh fungi compared to HDPE composites. In the case of HDPE composites. The type of filler (bark, sawdust) affected this process much more in the case of HDPE composites than for PLA composites. In addition, the use of filler with smaller particles enhanced the fouling process.

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper.

The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.

Design of Healthy Snack Based on Kiwifruit.

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

Safety, Quality, and Processing of Fruits and Vegetables.

Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond with efficiency to the increasing consumer expectations. Various emerging, unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) enable the processing of fruits and vegetables, increasing their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and by-product valorisation. The application of fast noninvasive methods for process control is of great importance for the fruit and vegetable industry. The following Special Issue "Safety, Quality, and Processing of Fruits and Vegetables" consists of 11 papers, which provide a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.