Special Issue "Chemical Properties, Nutritional Quality, and Bioactive Components of Horticulture Food"

A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Postharvest Biology, Quality, Safety, and Technology".

Deadline for manuscript submissions: 30 April 2022.

Special Issue Editors

Dr. Alessandra Durazzo
E-Mail Website
Guest Editor
CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: natural products; bioactive compounds; antioxidants; food quality; nutrition; food composition databases; dietary supplements; herbs; botanicals; natural substances databases; synthesis; bioavailability, metabolic pathways
Special Issues, Collections and Topics in MDPI journals
Dr. Massimo Lucarini
E-Mail Website
Guest Editor
CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: food quality; bioactive compounds; antioxidants; nutrition; metabolism; foods; biodiversity; sustainability; bioavailability; beverages; meat; biorefinery; vegetable; fish; fibre; fatty acids; milk; cereals; food composition database; natural product
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Horticultural crops and products are an important source of compounds of nutritional and nutraceutical interest for human nutrition. Studies on different factors influencing the food quality of  horticultural crops under different agricultural production systems are welcome. The investigation on pre- and postharvest factors under the food product quality perspective represent one of the main focuses of the Special Issue. Conventional and innovative techniques should be taken into account. New models of horticultural commodities should be analyzed, and new monitoring parameters should be proposed. Studies on classification of horticultural products are invited.

The quality of  horticultural products should be explored from local and rural communities to urban ones. Studies on the use and applications of horticultural products and waste/byproducts are welcome. Attention should be given to sustainable crop production systems.

The effect of climate change on horticultural production and product quality should be taken into account.

A comprehensive image of horticultural systems and product status will be given in this Special Issue through a multidisciplinary approach that involves agronomy, chemical science, food science, and nutrition. Trends and challenges on horticultural status will be delineated and promoted. We invite you to submit to this Special Issue all type of papers, i.e.,  original research, reviews, and opinions.

Dr. Alessandra Durazzo
Dr. Massimo Lucarini
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 papers will be 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. Horticulturae is an international peer-reviewed open access monthly 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 1600 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

  • horticultural food
  • chemical properties
  • nutritional quality
  • bioactive compounds
  • applications

Published Papers (2 papers)

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Editorial

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Editorial
Chemical Properties, Nutritional Quality, and Bioactive Components of Horticulture Food
Horticulturae 2022, 8(1), 3; https://0-doi-org.brum.beds.ac.uk/10.3390/horticulturae8010003 - 21 Dec 2021
Viewed by 316
Abstract
The Special Issue “Chemical Properties, Nutritional Quality, and Bioactive Components of Horticulture Food” is here presented [...] Full article
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Research

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Article
Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine
Horticulturae 2022, 8(1), 52; https://0-doi-org.brum.beds.ac.uk/10.3390/horticulturae8010052 - 06 Jan 2022
Viewed by 99
Abstract
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes [...] Read more.
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g/L and 1.0 g/L). The six wine treatments were subjected to chemical analyses measuring total lipids and an untargeted lipidomic approach analyzing lipid composition. High temperature fermentation wines had significantly higher total lipid content. Random forest analysis distinguished the wine groups based on the 25 main lipids, including free fatty acids, acylcarnitines, diglycerides, triglycerides and phospholipids. Taste and mouthfeel characteristics of each treatment were assessed using descriptive analysis and check-all-that-apply (CATA) techniques. Multivariate analyses showed that changing fermentation temperature significantly impacted sweetness and drying perception in Pinot noir wines. Yeast product addition had nuanced effects on wine lipid profiles and sensory perception. Full article
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