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Novel Strategy of Food Ingredients: Functional, Bioactivity, and Application

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

Deadline for manuscript submissions: closed (15 December 2021) | Viewed by 17972

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Prof. Dr. Qiangzhong Zhao

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Guest Editor

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: food emulsions; food additives; soybean fiber; whipped cream
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Mouming Zhao

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Guest Editor

School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Interests: food proteins; bioactive peptides; functional foods; fermented foods

Dr. Yongjian Cai

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Guest Editor

School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
Interests: food emulsions; proteins; dietary fiber
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Since entering the 21st century, the food industry develops towards more automated and intelligent, bringing more interesting and unexpected surprises to people’s lives. Particularly, the development of emerging technologies and the demand for special foods makes one of the most important factors in food production and quality control, food raw materials, usher in new challenges and opportunities. The emerging technologies can not only greatly improve the production efficiency and economic benefits of food raw materials and final products, but also can produce specific foods through targeted transformation of the structure and functional characteristics of raw materials, and even confer them certain physiological activity and nutritional value. During food processing and production, the unique structure and functional properties of each component, as well as the interaction between the components, will also significantly affect the processing characteristics of food raw materials and the final product quality. Meanwhile, with the help of emerging technologies, many by-products produced during food processing, which have been easily overlooked in the past, can also be processed with specific technologies to display certain functional characteristics and/or physiological activities, thereby enhancing its potential for application in food production.

Prof. Dr. Qiangzhong Zhao
Prof. Dr. Mouming Zhao
Dr. Yongjian Cai
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

food ingredients
functional
bioactivity
novel food
by-product
targeted transformation
precise design

Published Papers (6 papers)

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Research

18 pages, 4833 KiB

Open AccessArticle

Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams

by Yongchao Zeng, Di Zeng, Tongxun Liu, Yongjian Cai, Yonghao Li, Mouming Zhao and Qiangzhong Zhao

Foods 2022, 11(9), 1195; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091195 - 20 Apr 2022

Cited by 7 | Viewed by 3733

Abstract

The aim of this work is to evaluate the effects of glucose and corn syrup on the physical characteristics and whipping properties of whipped creams. The interfacial protein concentration and apparent viscosity of emulsions increased with an increasing sugar concentration. In whipped creams, a shorter optimum whipping time (t_op), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased. The partial coalescence degree, overrun and firmness of whipped cream with 30 wt% glucose reached 76.49%, 306% and 3.82 N, respectively, significantly (p < 0.05) higher than those (67.15%, 235% and 3.19 N) with 30 wt% corn syrup. Compared with glucose at the same sugar concentration, higher interfacial protein concentration and less-shaped aggregates and coalescences were observed for the emulsions upon the addition of corn syrup, which caused a lower degree of fat coalescence and a lower firmness of whipped cream. The differences could be explained by the presence of maltodextrin (MDX) in corn syrup, which protects absorbed protein throughout freezing and retards the formation of a continuous network during whipping. As a result, the addition of sugars could well improve stability of emulsion, firmness and foam stability of whipped cream efficiently. With a 25–30 wt% sugar addition, even if there was a lower partial coalescence degree and firmness compared with glucose, whipped cream with corn syrup exhibited relatively good stability. These results suggest that MDX improves the stability of emulsion and, thus, has a potential use in low-sugar whipped cream. Full article

(This article belongs to the Special Issue Novel Strategy of Food Ingredients: Functional, Bioactivity, and Application)

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19 pages, 14239 KiB

Open AccessArticle

Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

by Ebtihal Yaqoob Khojah, Ahmed Noah Badr, Dalia Amin Mohamed and Adel Gabr Abdel-Razek

Foods 2022, 11(1), 119; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11010119 - 04 Jan 2022

Cited by 7 | Viewed by 2476

Abstract

Food is the source from where a person obtains the body’s daily requirements. People’s current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitable substitution product to solve this issue. The present investigation aimed to produce a bar with a dual function: nutritional and long shelf life. Two materials were chosen to support the bar manufacturing regarding their bioactive contents, barley malt grass (BMG) and pomegranate byproducts (PBD). Chemical composition, antioxidant, and antimicrobial potency were measured. Β-carotene, vitamin C, and tocopherol were determined using HPLC apparatus. Extracts’ bio-safety against cell lines was determined, besides their enhancement against cell-death factors. Simulation experiments were designed to evaluate extracts’ impact to extend bar shelf life. Data represented the richness of essential minerals and fibers. Results of the FTIR reflected the existence of various active groups in the contents. Phenolic fractions of PBD are distinctive for their content of ellagic (39.21 ± 5.42 mg/kg), ferulic acid fractions (31.28 ± 4.07 mg/kg) which is a known with antifungal activity. Extracts and their mix (1:1) represented inhibition zone diameters that reach 15.1 ± 1.66 mm for bacteria and 23.81 ± 1.41 mm for fungi. Extracts were shown to have better safety against the cell line strain of hepatic HL-7702, with an elevation of a harmful dose of aflatoxin (IC50 304.5 µg/mL for PBD, IC50 381 µg/mL for BMG). Sensory evaluation of fortified bars reflected a preferable application of mix (1:1) due to color attributes and panelist evaluations, the same result recorded for simulation studies. The experiment recommended applying a mix (1:1) of BMG: PBD in addition to their extracts (200 mg/kg dough) for functional bar manufacturing with antifungal properties. Full article

(This article belongs to the Special Issue Novel Strategy of Food Ingredients: Functional, Bioactivity, and Application)

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17 pages, 5657 KiB

Open AccessArticle

Stability, Microstructure, and Rheological Properties of CaCO₃ S/O/W Calcium-Lipid Emulsions

by Jie Zhang, Gongwei Li, Duoxia Xu and Yanping Cao

Foods 2021, 10(9), 2216; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092216 - 18 Sep 2021

Cited by 6 | Viewed by 2633

Abstract

Calcium carbonate (CaCO₃) is a commonly used fortified calcium, but poor suspension stability and easy precipitation seriously limited its food processing and products application. The formation of CaCO₃ loaded microparticles based on the form of solid/oil/water (S/O/W) emulsion is a promising method to improve the dispersion stability of CaCO₃ in liquid food. In this study, CaCO₃, soybean oil, and sodium caseinate (NaCas) were used as the solid, oil, and W phase, respectively. The fabrication involved two steps: the S/O emulsion was prepared by adding CaCO₃ into soybean oil by magnetic stirring and high-speed shearing, and then put the S/O crude emulsion into NaCas solution (W phase) to obtain S/O/W emulsion by high-speed blender. The particle size distribution, zeta potential, stability of the microsphere, infrared spectral analysis, and XRD of the S/O/W calcium-lipid microsphere were explored. The stability and rheological mechanism of S/O/W calcium-lipid emulsion were investigated by combining the microstructure, shear rheological, and microrheological properties. It was found that the emulsion particles have more uniform particle size distribution and no aggregation, and the stability of the emulsion was improved with increasing the content of NaCas. The mean square displacement (MSD) curve and solid-liquid equilibrium (SLB) value of S/O/W emulsion increased with the increase in NaCas concentration, and the viscosity behavior is dominant. The results of confocal laser microscopy (CLSM) and cryo-scanning electron microscopy (Cryo-SEM) showed that the three-dimensional network structure of S/O/W emulsions was more compact, and the embedding effect of calcium carbonate (CaCO₃) was slightly improved with the increase in NaCas concentration. According to infrared spectrum and XDR analysis, the addition of CaCO₃ into the emulsion system caused crystal structure distortion. This study provides a reference for solving the dispersibility of insoluble calcium salt in liquid food. Full article

(This article belongs to the Special Issue Novel Strategy of Food Ingredients: Functional, Bioactivity, and Application)

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12 pages, 2003 KiB

Open AccessArticle

Structure, Antioxidant Activity and In Vitro Hypoglycemic Activity of a Polysaccharide Purified from Tricholoma matsutake

by Hui-Rong Yang, Lian-Hong Chen and Ying-Jie Zeng

Foods 2021, 10(9), 2184; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092184 - 14 Sep 2021

Cited by 8 | Viewed by 2772

Abstract

The structure, antioxidant activity and hypoglycemic activity in vitro of a novel homogeneous polysaccharide from Tricholoma matsutake (Tmp) were investigated. Structural features suggested that Tmp was consisted of arabinose (Ara), mannose (Man), glucose (Glc) and galactose (Gal) with a molar ratio of 1.9:13.6:42.7:28.3, respectively, with a molecular weight of 72.14 kDa. The structural chain of Tmp was confirmed to contain →2,5)-α-l-Arabinofuranose (Araf)-(1→, →3,5)-α-l-Araf-(1→, β-d-Glucopyranose (Glcp)-(1→, α-d-Mannopyranose (Manp)-(1→, α-d-Galacopyranose (Galp)-(1→, →4)-β-d-Galp-(1→, →3)-β-d-Glcp-(1→, →3)-α-d-Manp-(1→, →6)-3-O-Methyl (Me)-α-d-Manp-(1→, →6)-α-d-Galp-(1→, →3,6)-β-d-Glcp-(1→, →6)-α-d-Manp-(1→ residues. Furthermore, Tmp possessed strong antioxidant activity and showed the strong inhibitory effect on α-glucosidase and α-amylase activities. Then, a further evaluation found that there was a dramatic improvement in the glucose consumption, glycogen synthesis and the activities of pyruvate kinase and hexokinase when the insulin-resistant-human hepatoma cell line (IR-HepG2) was treated with Tmp. The above results indicated that Tmp had good hypoglycemic activity and also exhibited great potentials in in terms of dealing with type 2 diabetes mellitus. Full article

(This article belongs to the Special Issue Novel Strategy of Food Ingredients: Functional, Bioactivity, and Application)

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17 pages, 4462 KiB

Open AccessArticle

Structure Differences of Water Soluble Polysaccharides in Astragalus membranaceus Induced by Origin and Their Bioactivity

by Zhili Sheng, Junmei Liu and Bao Yang

Foods 2021, 10(8), 1755; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081755 - 29 Jul 2021

Cited by 11 | Viewed by 2166

Abstract

Astragalus membranaceus is a functional food with multiple bioactivities. It presents differentiated health benefits due to origins. Polysaccharides (APS) are the leading bioactive macromolecules of A. membranaceus, which are highly related to its health benefits. However, the effect of origin on the structural characteristics of APSs remains unclear. In this work, polysaccharides from four origins were isolated and identified by NMR. The results showed APSs of four origins had identical monosaccharide composition and glycosidic linkage. Rhamnogalacturonan II pectins and α-(1→4)-glucan were the dominant polysaccharides. However, the level of methyl ester in pectins varied to a large extent. The molecular weight profiles of APSs were also different. Inner Mongolia APS had the largest percentage of 20–40 kDa polysaccharides. Molecular weight and methyl ester level were two important parameters determining the difference of APSs from four origins. These results were helpful to recognize the origin-related quality of A. membranaceus. Full article

(This article belongs to the Special Issue Novel Strategy of Food Ingredients: Functional, Bioactivity, and Application)

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14 pages, 2657 KiB

Open AccessArticle

Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems

by Ying Yue, Shujie Pang, Nana Li, Litao Tong, Lili Wang, Bei Fan, Chunhong Li, Fengzhong Wang and Liya Liu

Foods 2021, 10(7), 1560; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071560 - 05 Jul 2021

Cited by 9 | Viewed by 2137

Abstract

Pea protein isolate (PPI), as an emerging plant protein, has gradually aroused the attention of the public, but the PPI, especially high-concentration PPI’s low stability in the acidic aqueous system, was still a problem that limited its application. In this research, we investigated the interactions between relatively high concentrations of PPI (3.0%) and carboxymethylcellulose (CMC, 0–0.5%) in neutral and acid aqueous systems to explore the change of the phase behavior and stability of PPI as affected by CMC. It showed that the stability of PPI in the aqueous systems strongly depended on the CMC concentration, especially at the acidic aqueous systems. At neutral aqueous system, a certain amount addition of CMC into the PPI caused serious phase separation. While stable PPI solutions can be obtained at a narrow region around pH 4.5 to 5.5 by adding different amounts of CMC. The enhancement in the electrostatic repulsion and steric hindrance between the newly formed PPI-CMC biopolymers, as well as the increase in bulk viscosity with the adding of CMC at pH 4.5, contributed to the higher stability of PPI in acidic aqueous systems. Full article

(This article belongs to the Special Issue Novel Strategy of Food Ingredients: Functional, Bioactivity, and Application)

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