Novel Approaches for Preservation and Assessment of Bioactive Components in Foods

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 4772

Special Issue Editor

Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 50-375 Wrocław, Poland
Interests: new methods of food preservation; pulsed electric fields; microwave treatment; bioactive components; traditional and regional food; nutrigenomics and nutrigenetics; historical and modern eating habits
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food ingredients play an extremely important role in the human body. Consumed food should be rich in its characteristic ingredients. This is especially important in the context of disease prevention. The reasons for the reduced content of important food components are not only environmental and zootechnical factors (exhausted soil, poor-quality fodder), but also improperly conducted food processing. We do not always fully understand the role of individual food components in the human body. In recent years, more and more attention has been paid to, e.g., new technologies of food preservation, leading to fewer losses of important ingredients in the final product. We also know more about the role of individual components in the process of the proper expression of genes, which have been reported by publications on epigenetic mechanisms.

Articles that would be of particular interest in our Special Issue could concern:

  • Influence of environmental conditions on the composition of food of both plant and animal origin;
  • The influence of the method of the food technological processing and its parameters on the composition of the final product;
  • The content of selected bioactive food ingredients due to different growing or breeding conditions, including geographic location or hydrological conditions;
  • Analysis of selected ingredients in food with various degrees of processing, including organic, regional and traditional food, but also as part of the "novel food";
  • New methods of assessing the quality of food, including directly or indirectly indicating its composition.

Assoc. Prof. Dr. Maciej Oziembłowski
Guest Editor

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Keywords

  • bioactive components
  • food preservation
  • assessing the quality of food
  • novel food
  • traditional food
  • regional food
  • organic food

Published Papers (2 papers)

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Research

11 pages, 288 KiB  
Article
Selected Properties of Juices from Black Chokeberry (Aronia melanocarpa L.) Fruits Preserved Using the PEF Method
by Maciej Oziembłowski, Magdalena Trenka, Marta Czaplicka, Damian Maksimowski and Agnieszka Nawirska-Olszańska
Appl. Sci. 2022, 12(14), 7008; https://0-doi-org.brum.beds.ac.uk/10.3390/app12147008 - 11 Jul 2022
Cited by 9 | Viewed by 1064
Abstract
Black chokeberry (Aronia melanocarpa L.) fruit and processed berries have very high biological value because they are a rich source of bioactive compounds. The method of black chokeberry juice preservation is of key importance. One of the more recent ways in which [...] Read more.
Black chokeberry (Aronia melanocarpa L.) fruit and processed berries have very high biological value because they are a rich source of bioactive compounds. The method of black chokeberry juice preservation is of key importance. One of the more recent ways in which semiliquid and liquid products can be preserved is the pulsed electric field (PEF) method. The aim of our study was to compare chosen physical and chemical properties of fresh and PEF-preserved chokeberry fruit juices derived from farms located in the vicinity of Cracow (Kraków). The analysis focused on the physical properties and chemical composition of black chokeberry juices, their bioactive compound content, and antioxidant activity. After using the PEF method, there was an increase in dry weight, sugars, and polyphenols, which could be caused by the slight evaporation of water during the process. During this process, antioxidant activity decreased, and ultra-weak luminescence slightly increased. The process of preserving juices using the PEF method is a good way to preserve the bioactive properties of the obtained aronia juices. Full article
23 pages, 2250 KiB  
Article
Coffee Roasting and Extraction as a Factor in Cold Brew Coffee Quality
by Damian Maksimowski, Natalia Pachura, Maciej Oziembłowski, Agnieszka Nawirska-Olszańska and Antoni Szumny
Appl. Sci. 2022, 12(5), 2582; https://0-doi-org.brum.beds.ac.uk/10.3390/app12052582 - 02 Mar 2022
Cited by 6 | Viewed by 3212
Abstract
Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may be helpful for quality control during the production of popular beverages. Using headspace solid-phase microextraction [...] Read more.
Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may be helpful for quality control during the production of popular beverages. Using headspace solid-phase microextraction and GC-MS and LC-MS analysis, prepared cold brew coffee extracts were investigated and compared with different green bean roasting profiles and varying extraction temperature and time parameters. In terms of quantitative composition, the study showed that cold brew coffees are an exceptional source of chlorogenic acid. Therefore, they may change consumers purchasing decisions on the beverage market and establish a new and natural substitute for controversial energy drinks. The analyses confirm the possibility of producing a beverage with increased chlorogenic acid content above 900 mg/L or at a similar level of 400–500 mg/L with caffeine, which may be important on an industrial scale due to the possibility of diversifying beverage production. Furthermore, aroma compounds were presented as markers responsible for fruity or caramel–roasted-almond notes and changes in their concentrations according to the recipe were also presented. The best option for cold brew coffee production appears to be beans roasted in the 210–220 °C temperature range. Full article
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