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Nutritional Value of Innovative Functional Foods
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Nutritional Value of Innovative Functional Foods

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

Deadline for manuscript submissions: closed (13 September 2019) | Viewed by 11056

Special Issue Editors

Dr. Stavros Plessas

E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, Orestiada 68200, Greece
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Athanasios Mallouchos

E-Mail Website
Guest Editor
Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Attiki, Greece
Interests: analysis of volatile compounds for the assessment of food quality; spoilage and adulteration; isolation and determination of phenolic compounds from aromatic plants and plant-derived foods; microbial and food lipid analysis; food metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry has developed an upsurge in interest in the section of functional foods. Lately, various dairy products (cheese and yogurt) and fruit juices are being considered as significant substrates for the production of functional foods. In addition, the application of functional and novel microorganisms in the fermentation of the aforementioned foods has lately been boosted. Most of them are characterised as probiotics (live microorganisms that benefit the digestive system). However, the understanding of the action of probiotics through the production of various compounds/metabolites during and at the end of fermentation is urgent. Most of the metabolites seem to enhance the nutritional value of fermented food products. For this reason, the aim of this Special Issue is to provide the state-of-the art as to how these compounds/metabolites exert their health-promoting properties and increase nutritional value in fermented food systems.

Dr. Stavros Plessas
Dr. Athanasios Mallouchos
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

  • functional foods
  • probiotics
  • phenolics
  • lactic acid bacteria
  • health benefits

Published Papers (2 papers)

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Research

11 pages, 476 KiB  
Article
Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour
by Vicente Espinosa-Solis, Paul Baruk Zamudio-Flores, Juan Manuel Tirado-Gallegos, Salvador Ramírez-Mancinas, Guadalupe Isela Olivas-Orozco, Miguel Espino-Díaz, María Hernández-González, Verónica Graciela García-Cano, Olalla Sánchez-Ortíz, José Juan Buenrostro-Figueroa and Ramiro Baeza-Jiménez
Foods 2019, 8(8), 299; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080299 - 30 Jul 2019
Cited by 31 | Viewed by 5873
Abstract
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) [...] Read more.
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs. Full article
(This article belongs to the Special Issue Nutritional Value of Innovative Functional Foods)
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12 pages, 1270 KiB  
Article
Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making
by Ioanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, Eugenia Bezirtzoglou and Stavros Plessas
Foods 2019, 8(1), 40; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8010040 - 21 Jan 2019
Cited by 12 | Viewed by 4645
Abstract
In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze [...] Read more.
In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure. Full article
(This article belongs to the Special Issue Nutritional Value of Innovative Functional Foods)
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