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Food Processing, Cooking and the Digestive System Modify the Bioaccessibility...
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Food Processing, Cooking and the Digestive System Modify the Bioaccessibility of Bioactive Compounds in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 31 July 2024 | Viewed by 4353

Special Issue Editors

Prof. Dr. Angela Conte

E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy
Interests: polyphenols; metabolism; digestion; bioactive peptides
Special Issues, Collections and Topics in MDPI journals
Dr. Davide Tagliazucchi

E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy
Interests: molecular nutrition; phenolic compounds; biological activity; colon metabolism; diabetes; mass sepctrometry; cancer
Special Issues, Collections and Topics in MDPI journals
Dr. Serena Martini

E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy
Interests: polyphenols; digestion; bioactive peptides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The health benefits of the bioactive compounds of foods from plant or animal sources mainly depend on their bioaccessibility and bioavailability. The potential of bioactive compounds to exert their effects relies on their release from the matrix, and changes during digestion, absorption, metabolism and biodistribution.

In vitro standardised methods to simulate the different phases of digestion, including large intestinal fermentation, are widely used and permit the bioaccessibility of bioactive compounds to be determined. These standardized methods allow results to be compared between different research groups and to deduce general findings.

In vitro standardised gastrointestinal digestion can also be used to evaluate the influence of different food processing technologies on bioactive compounds bioaccessibility. Storage and processing conditions are important factors influencing the bioaccessibility/bioavailability of bioactive compounds in food formulations, and it is, therefore, important to consider the role these processes play. This has prompted the food industry to evaluate and revise the composition of their processed foods, as well as their processing conditions and methods, in order to improve nutritional and health effects.

The study of how food processing technologies and digestion affect the bioaccessibility/bioavailability of bioactive compounds is important for a full understanding of how these molecules interact with human physiological and pathological processes.

Prof. Dr. Angela Conte
Dr. Davide Tagliazucchi
Dr. Serena Martini
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. Foods 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 2900 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

  • bioactive compounds bioaccessibility 
  • digestion 
  • biodistribution 
  • cooking 
  • food processing

Published Papers (2 papers)

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Research

15 pages, 5382 KiB  
Article
Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms
by Fen Yao, Hong Gao, Chao-Min Yin, De-Fang Shi and Xiu-Zhi Fan
Foods 2023, 12(13), 2573; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12132573 - 30 Jun 2023
Cited by 2 | Viewed by 2501
Abstract
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms [...] Read more.
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5–20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi. Full article
(This article belongs to the Special Issue Food Processing, Cooking and the Digestive System Modify the Bioaccessibility of Bioactive Compounds in Foods)
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9 pages, 705 KiB  
Communication
Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method
by Hye-Won Lee, Yeon-Jae Jo, Yun-Jo Jung, Mi-Nam Chung, Jun-Soo Lee and Heon-Sang Jeong
Foods 2023, 12(8), 1585; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12081585 - 08 Apr 2023
Viewed by 1504
Abstract
In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The [...] Read more.
In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly. Full article
(This article belongs to the Special Issue Food Processing, Cooking and the Digestive System Modify the Bioaccessibility of Bioactive Compounds in Foods)
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