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Applied Sciences
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Biochemical Composition of Food
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Biochemical Composition of Food

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 (20 August 2023) | Viewed by 30940

Special Issue Editors

Prof. Dr. Pranas Viskelis

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Guest Editor
Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Laboratory of Biochemistry and Technology, Kauno Str. 30, Babtai, LT-54333 Kaunas distr., Lithuania
Interests: biochemistry; food science; agronomy; technological sciences; chemical engineering; physical chemistry
Dr. Dalia Urbonaviciene

E-Mail Website
Guest Editor
Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Laboratory of Biochemistry and Technology, Kauno St. 30, Babtai, LT-54333 Kaunas distr., Lithuania
Interests: chemical composition; quality assessment of fruits, berries and vegetables; modelling and optimization of extraction parameters of biologically active compounds; creation of functional food products
Dr. Jonas Viskelis

E-Mail Website
Guest Editor
Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Babtai, Lithuania
Interests: sustainable research; green synthesis; zero-waste technologies; circular economy principles in AgriTech area; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

 

We invite you to contribute to a Special Issue entitled “Biochemical Composition of Food”, which aims to present recent findings on the biologically active compounds in foods and detailed composition of foods that have beneficial effects on human health—the food we eat ends up becoming part of our body and mind.

In recent years, the principles and knowledge of food biochemistry have become indispensable in practically all major disciplines of food science, including food processing, food engineering, food technology, and food safety. The aim of the research is to reach an understanding of health-promoting compounds in plant- and animal-based foods and the possibility to utilize their characteristic chemical features and reactions to improve food quality from a nutritional, technological, or sensory point of view. The goals of the research are met by bridging traditional gaps between food components and their end products after reactions, and the possibility to steer those reactions in desired directions. Key activities of the research should include the utilization of modern methods for analyzing food components, model systems to study their reactions, and efficient statistical tools for data analysis to get the maximum informative value out of the data obtained.

Potential topics include, but are not limited to, the following:

  • Biochemical composition of food and raw materials;
  • Fermentation;
  • Food authentication and traceability;
  • Innovations for food processing;
  • Modelling and optimization of food processing and storage;
  • Quality of food;
  • Functional food;
  • Food safety.

Prof. Dr. Pranas Viskelis
Dr. Dalia Urbonaviciene
Dr. Jonas Viskelis
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biochemistry
  • biologically active compounds
  • chemical composition
  • fermentation
  • food quality
  • food safety
  • functional food

Published Papers (8 papers)

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Editorial

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2 pages, 175 KiB  
Editorial
Special Issue on Biochemical Composition of Food
by Pranas Viskelis, Jonas Viskelis and Dalia Urbonaviciene
Appl. Sci. 2023, 13(22), 12312; https://0-doi-org.brum.beds.ac.uk/10.3390/app132212312 - 14 Nov 2023
Viewed by 527
Abstract
Food biochemistry concepts and principles have recently become essential in all main areas of food science, including food engineering, processing, technology, and safety [...] Full article
(This article belongs to the Special Issue Biochemical Composition of Food)

Research

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10 pages, 271 KiB  
Article
Effect of Lyophilization Process on Nutritional Value of Meat By-Products
by Ignė Juknienė, Gintarė Zaborskienė, Agnė Jankauskienė, Aistė Kabašinskienė, Gintarė Zakarienė and Saulius Bliznikas
Appl. Sci. 2022, 12(24), 12984; https://0-doi-org.brum.beds.ac.uk/10.3390/app122412984 - 17 Dec 2022
Cited by 3 | Viewed by 1539
Abstract
The meat industry generates large amounts of by-products, and their mass represents approximately one-third of the live weight of animals. Most by-products are disposed of and not used for processing, although they meet hygiene requirements and are suitable for human consumption or for [...] Read more.
The meat industry generates large amounts of by-products, and their mass represents approximately one-third of the live weight of animals. Most by-products are disposed of and not used for processing, although they meet hygiene requirements and are suitable for human consumption or for the processing of food supplements. The aim of this study was to investigate the effect of lyophilization on the nutritional value and retention of functional ingredients in ovine and porcine by-products: liver, kidneys, hearts, and lungs. For this purpose, meat by-products of the third category were selected in X and Y slaughterhouses and divided into two parts: one part was freeze-dried at −80 °C for 72 h, and the other part was left raw. Fatty acid composition was determined by gas chromatography–mass spectrometry (GC-MS), and amino acid analysis was performed by AccQ Tag technology (Waters Corp., Milford, MA, USA) and HPLC. Our study shows that the lyophilization process did not significantly affect protein and fat content. The largest decrease in the amount of proteins was determined in samples of ovine kidneys, at 0.8%, while the difference in protein in ovine liver samples before and after lyophilization was 0.38%. The composition of essential amino acids did not change after lyophilization, except a decrease in Leu and Thr in porcine samples and Leu, Thr, and Met in ovine samples (p < 0.05). The lyophilization process did not significantly affect the polyunsaturated fatty acid content, including the amounts of omega 3 and omega 6 fatty acids. The optimal ratio of omega 6 and 3 fatty acids was determined in samples of lyophilized ovine livers (2.65), and the largest ratio was found in samples of lyophilized porcine hearts (16.67). The study results show that, after lyophilization, meat by-products of the third category (according to Regulation (EC) No. 1069/2009, Categorization, Article 10), especially ovine liver, can be used as a source of amino acids and polyunsaturated fatty acids for functional food processing. The process of lyophilization is also appropriate for preserving meat by-products without losing the nutritional value and beneficial components. Full article
(This article belongs to the Special Issue Biochemical Composition of Food)
16 pages, 3521 KiB  
Article
The Impact of Eggshell Thickness on the Qualitative Characteristics of Stored Eggs Produced by Three Breeds of Laying Hens of the Cage and Cage-Free Housed Systems
by Vjaceslavs Kocetkovs, Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Dmitrijs Jakovlevs and Sandra Muizniece-Brasava
Appl. Sci. 2022, 12(22), 11539; https://0-doi-org.brum.beds.ac.uk/10.3390/app122211539 - 14 Nov 2022
Cited by 6 | Viewed by 2260
Abstract
The study aimed to compare the physical-chemical attributes of table eggs from three laying hen breeds housed in the cage and cage-free conditions and to characterize the morphological characteristics of the eggshell interior. A morphological and elemental analysis performed by scanning electron microscope [...] Read more.
The study aimed to compare the physical-chemical attributes of table eggs from three laying hen breeds housed in the cage and cage-free conditions and to characterize the morphological characteristics of the eggshell interior. A morphological and elemental analysis performed by scanning electron microscope coupled with energy dispersive X-ray spectroscopy revealed no abnormalities in the structural integrity of eggshells. The thickness of the eggshell varied in the range from 356.2 to 366.4 µm, with no statistically significant differences between the values. Eggshell membrane thickness was between 20.0 and 59.9 µm, with eggs derived from cage-housed hens, i.e., H/LS/CCE and H/HN/CCE having thinner membrane layers. The results revealed no direct relationships between eggshell and membrane thickness and physical-chemical parameters’ change. However, the presence of thick and long spider-like microcracks on the eggshell surface of eggs from cage-free housed hens H/D/BWE was the main factor that presumably contributed to substantial weight loss during 36 days of egg storage. A noticeable decline in eggshell-breaking strength along with the enlargement of air cells was observed in eggs produced under an enriched cage system H/LS/CCE after 28 days. In contrast, the minor changes in air cell size occurred in eggs from cage-free housed laying hens H/D/BWE. Protein quality indicators such as albumen height and Haugh units were well correlated with each other, and the intensity of their changes during egg storage, to a greater extent, was found to be storage time-dependent. No significant depletion of egg albumen was revealed during the first 15 days of egg storage. According to the United States Department of Agriculture, the quality corresponded to grade A (reasonably firm). However, after 18 days of storage, Haugh unit values were lower than 60, corresponding to grade B (weak and watery). The most apparent reduction in the Haugh unit was observed in eggs produced by enriched cage H/HN/CCE and cage-free H/D/BWE hens. The egg quality was storage time-dependent, and their deterioration rate was primarily associated with the genetic background of laying hens and housing conditions. Full article
(This article belongs to the Special Issue Biochemical Composition of Food)
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18 pages, 1149 KiB  
Article
Changes in the Biochemical Composition and Physicochemical Properties of Apples Stored in Controlled Atmosphere Conditions
by Aurita Butkeviciute, Jonas Viskelis, Pranas Viskelis, Mindaugas Liaudanskas and Valdimaras Janulis
Appl. Sci. 2021, 11(13), 6215; https://0-doi-org.brum.beds.ac.uk/10.3390/app11136215 - 05 Jul 2021
Cited by 5 | Viewed by 3358
Abstract
Apples are an important component of the diet and are used in the food industry in the production of food products and beverages. The aim of the study was to determine the changes in the biochemical composition and physicochemical properties of apples stored [...] Read more.
Apples are an important component of the diet and are used in the food industry in the production of food products and beverages. The aim of the study was to determine the changes in the biochemical composition and physicochemical properties of apples stored in a controlled atmosphere. We studied the biochemical composition (sugars, ascorbic acid, soluble solids, and titratable acidity) and physicochemical properties (color coordinates, peel, and flesh firmness) in the apple samples before placing them in the controlled atmosphere chambers and at the end of the experiment 8 months later. The total content of sugars and soluble solids was found to increase in the samples of apples stored in I to VIII conditions. The study showed a decrease in titratable acidity in apple samples of all cultivars stored in I to VIII conditions. The values of C*, L*, a*, and b* co-ordinates of apple colors were evaluated. Apple samples stored in VI conditions were the lightest color, and their lightness was close to that of fresh fruit. The firmness of apple peel samples of the ‘Sampion’ cultivar stored in I and III–VI conditions increased. The study is valuable and proves that, under the studied conditions, it is possible to extend the time of the provision of apples to the consumers with minimal changes in their chemical composition and nutritional value. Full article
(This article belongs to the Special Issue Biochemical Composition of Food)
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15 pages, 1395 KiB  
Article
Valuable Nutrients from Ulva rigida: Modulation by Seasonal and Cultivation Factors
by Ana S. Queirós, Ana R. Circuncisão, Eduarda Pereira, Mónica Válega, Maria H. Abreu, Artur M. S. Silva and Susana M. Cardoso
Appl. Sci. 2021, 11(13), 6137; https://0-doi-org.brum.beds.ac.uk/10.3390/app11136137 - 01 Jul 2021
Cited by 17 | Viewed by 2808
Abstract
Ulva macroalgae species are recognized to be an underexploited source of key nutrients, including proteins, fibers and minerals. The present work evaluated the nutritional value protein, ash, mineral composition, fat, fatty acid profile and dietary fiber of the green macroalgae Ulva rigida produced [...] Read more.
Ulva macroalgae species are recognized to be an underexploited source of key nutrients, including proteins, fibers and minerals. The present work evaluated the nutritional value protein, ash, mineral composition, fat, fatty acid profile and dietary fiber of the green macroalgae Ulva rigida produced in an open land-based integrated multi-trophic aquaculture (IMTA) system, over four seasons. Overall, protein and fat content of the farmed algae ranged between 7.6 and 25.8% DW and between 0.2 and 1.3% DW, respectively, reaching the highest levels during autumn/winter seasons. In turn, total dietary fiber and ashes showed a contrary seasonal tendency, reaching maximum levels in spring (40.9–58.3% DW and 25.5–38.8% DW, respectively). Notably, the latter were particularly characterized by their richness in potassium, magnesium and iron, and a sodium/potassium ratio bellow 1.7. Variable cultivation conditions of stocking density (Sd) and flow rate (Fr) were also tested, allowing to confirm that manipulation of cultivation conditions in an IMTA system may help to improve the nutritional value of this macroalga and to boost its market value through its use as a functional food ingredient. Full article
(This article belongs to the Special Issue Biochemical Composition of Food)
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19 pages, 3697 KiB  
Article
Influence of Ozone on the Biochemical Composition of Birch Sap
by Simona Paulikienė, Justas Mingaila, Vladas Vilimas, Edmundas Bartkevičius, Pranas Viskelis and Algirdas Raila
Appl. Sci. 2021, 11(7), 2965; https://0-doi-org.brum.beds.ac.uk/10.3390/app11072965 - 26 Mar 2021
Cited by 2 | Viewed by 1833
Abstract
Studies have shown that ozone is a good oxidizer and a strong disinfectant. There are many uses for ozone in the food industry, but there is relatively little information about the influence of ozone on biochemical composition and the capacity to reduce the [...] Read more.
Studies have shown that ozone is a good oxidizer and a strong disinfectant. There are many uses for ozone in the food industry, but there is relatively little information about the influence of ozone on biochemical composition and the capacity to reduce the number of microorganisms in birch sap. In this study, sap was ozonated at different intervals for 5 min (O3: 0.087 ± 0.009 mg L−1), 10 min, 15 min, 20 min, 25 min, or 30 min (O3: 0.99 ± 0.09 mg L−1). The parameters of the birch sap were studied immediately after the ozone treatment as well as during storage for seven days at 2 °C and for five days at 20 °C. The parameters of ozonated birch sap were compared with the parameters of fresh sap (control). The microbiological analysis included total bacterial count, lactic acid bacterial count, and yeast and mold count. Birch sap color, pH, titratable acidity, and ºBrix values were also determined. Evaluation of monosaccharides, sucrose, total sugars, and ascorbic acid was carried out in fresh sap as well as sap ozonated for 30 min, immediately after ozonation. The results show the statistical significance of the inactivation of microorganisms after treatment in most cases. The microorganism counts gradually reduced with increasing intervals of ozone treatment. The best results were obtained after 25 and 30 min of ozonation. Ozone treatment did not significantly influence the pH, titratable acidity, or °Brix statistically. Values of monosaccharides, sucrose, total sugars, and ascorbic acid were influenced within the margin of error. Ozone had a significant influence on the chroma and hue angle. Full article
(This article belongs to the Special Issue Biochemical Composition of Food)
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Review

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13 pages, 281 KiB  
Review
Biochemical Composition of Eggplant Fruits: A Review
by Meenakshi Sharma and Prashant Kaushik
Appl. Sci. 2021, 11(15), 7078; https://0-doi-org.brum.beds.ac.uk/10.3390/app11157078 - 30 Jul 2021
Cited by 28 | Viewed by 12298
Abstract
Eggplant is one of the most important vegetable crops known for its nutritive benefits due to the abundance of various bioactive compounds, which include proteins, vitamins, minerals, carbohydrates, phenolics, and dry matter content. In addition, eggplant has significant pharmaceutical properties that have been [...] Read more.
Eggplant is one of the most important vegetable crops known for its nutritive benefits due to the abundance of various bioactive compounds, which include proteins, vitamins, minerals, carbohydrates, phenolics, and dry matter content. In addition, eggplant has significant pharmaceutical properties that have been recently recognized. Eggplant produces secondary metabolites, including glycoalkaloids, antioxidant compounds, and vitamins, which appear to be the major source of its health benefits. It has been reported that there is a considerable correlation between the regular use of phytochemicals and the defense against diseases. Therefore, researchers must analyze the biochemical composition of eggplants to obtain more information about their nutritional quality and health benefits. In this review, an attempt is made to explain the qualitative and quantitative aspects of different biochemicals present in eggplant, in addition to their beneficial health effects. Full article
(This article belongs to the Special Issue Biochemical Composition of Food)

Other

8 pages, 440 KiB  
Brief Report
Effects of Life-Long Supplementation of Potassium Nitrate on Male Mice Longevity and Organs Pathology
by Tomas Liubertas, Liudas Jonas Poderys, Vilma Zigmantaite, Sandrija Capkauskiene, Giedrius Trakimas, Kazimieras Pukenas and Pranas Viskelis
Appl. Sci. 2023, 13(1), 177; https://0-doi-org.brum.beds.ac.uk/10.3390/app13010177 - 23 Dec 2022
Cited by 2 | Viewed by 4575
Abstract
Many short-term studies with dietary nitrate supplementation in humans and animal models reported positive effects on the cardiovascular system, exercise efficiency, and immune function. However, there has been long-standing concern related to cancer and adverse hormonal effects. We studied the long-term effects of [...] Read more.
Many short-term studies with dietary nitrate supplementation in humans and animal models reported positive effects on the cardiovascular system, exercise efficiency, and immune function. However, there has been long-standing concern related to cancer and adverse hormonal effects. We studied the long-term effects of different potassium nitrate (KNO3) concentrations on laboratory mice longevity and structural changes in their organs. Four groups of male mice were treated with 0 mg (0%), 45 mg (1%), 90 mg (2%), and 140 mg (3%) KNO3 in the drinking water. The groups were monitored for agility and health status daily. The lifespan of mice and organ pathological changes were analyzed. We found no detrimental effects of life-long supplementation of KNO3 on the survival of mice in treatment groups. Nitrate supplementation was associated with a lower level of pathological changes (p = 0.002). We conclude that KNO3 supplementation had no carcinogenic effect on mice and possibly prevented the organs from aging. Full article
(This article belongs to the Special Issue Biochemical Composition of Food)
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