Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
6.7
4.6
Journals
Molecules
Special Issues
Molecular Characteristics and Functional Properties in Agri-Food
molecules-logo
Submit to Molecules Review for Molecules Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Molecular Characteristics and Functional Properties in Agri-Food

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 16246

Special Issue Editor

Dr. Larbi Rhazi

E-Mail Website
Guest Editor
Institut Polytechnique UniLaSalle Transformations & Agro-Resources Research Unit ( ULR7519) 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
Interests: plant; agro-resources; biomolecules; biopolymers; health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The editorial board of Molecules invites you to submit an article to a Special Issue entitled “Molecular Characteristics and Functional Properties in Agri-Food.” The structure, molecular characteristics, and functional properties of molecules, mainly biopolymers, are of a great interest. Thanks to its technological features, biopolymers are extensively used in agri-food. Added to food systems, they can adjust and improve their rheological properties. Biopolymers generally function as stabilizer, emulsifier, film former, thickener, flocculant, and surface-finishing agent among others. Moreover, intrinsic biopolymers play an important role in establishing technological properties. They can be responsible for extensibility, viscosity, elasticity, texture, loaf volume, etc. Attention has been focused on these molecules because a strong relationship has been established between functional/technological properties and their molecular characteristics. This has become possible thanks to analytical progress. It is therefore possible to determine molecular weight distribution (MWD) of the polymer and or aggregate components. Molecular characteristics such as molar mass, hydrodynamic radius, conformation, electrical potential, and other characteristics have also become available to deepen the knowledge on those molecules.

This Special Issue of Molecules is intended to cover recent studies addressing the importance of molecular data in establishing functional and technological properties. They may include analytical approaches for characterization. Evaluation of the environmental or other effects on the accumulation and biosynthesis of these biopolymers are also desirable. Reviews in the field will also be welcome.

Dr. Larbi Rhazi
Guest Editor

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. Molecules 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 2700 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

  • Polymers
  • Polysaccharides
  • Hydrocolloid
  • Proteins
  • Gums
  • Pectins
  • Natural emulsifiers
  • Molecular characteristics
  • Molar mass
  • Conformation
  • Technological properties
  • Transformation

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

13 pages, 2489 KiB  
Article
Effects of pH and Ionic Salts on the Emulsifying and Rheological Properties of Acorn Protein Isolate
by Nasir Mehmood Khan, Muhammad Saeed, Farman Ali Khan, Shujaat Ahmad, Muhammad Asif Nawaz, Zia Ullah Khan, Muhammad Shafique, Mazen Almehmadi, Osama Abdulaziz and Abid Ullah
Molecules 2022, 27(11), 3646; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27113646 - 06 Jun 2022
Cited by 1 | Viewed by 1844
Abstract
This study was designed to evaluate the emulsifying and rheological properties of acorn protein isolate (API) in different pH mediums (pH 3, 7 and 9) and in the presence of ionic salts (1 M NaCl and 1 M CaCl2). API shows [...] Read more.
This study was designed to evaluate the emulsifying and rheological properties of acorn protein isolate (API) in different pH mediums (pH 3, 7 and 9) and in the presence of ionic salts (1 M NaCl and 1 M CaCl2). API shows higher solubility in distilled water at pH 7, while at the same pH, a decrease in solubility was observed for API in the presence of CaCl2 (61.30%). A lower emulsifying activity index (EAI), lower stability index (ESI), larger droplet sizes and slight flocculation were observed for API in the presence of salts at different pHs. Importantly, CaCl2 treated samples showed relevantly higher EAI (252.67 m2/g) and ESI (152.67 min) values at all pH as compared to NaCl (221.76 m2/g), (111.82 min), respectively. A significant increase in interfacial protein concentration (4.61 mg/m2) was observed for emulsion at pH 9 with CaCl2, while the major fractions of API were observed in an interfacial layer after SDS-PAGE analysis. All of the emulsion shows shear thinning behavior (τc > 0 and n < 1), while the highest viscosity was observed for emulsion prepared with CaCl2 at pH 3 (11.03 ± 1.62). In conclusion, API, in the presence of ionic salts at acidic, neutral and basic pH, can produce natural emulsions, which could be substitutes for synthetic surfactants for such formulations. Full article
(This article belongs to the Special Issue Molecular Characteristics and Functional Properties in Agri-Food)
►▼ Show Figures

Figure 1

19 pages, 10956 KiB  
Article
Preparation and Performance of Thickened Liquids for Patients with Konjac Glucomannan-Mediated Dysphagia
by Wen Zhang, Xuening Ren, Lele Zhang and Jianghu Chen
Molecules 2022, 27(7), 2194; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27072194 - 28 Mar 2022
Cited by 7 | Viewed by 2246
Abstract
The present study sought to characterize the rheological and thickening properties of Konjac glucomannan (KGM) and prepare thickening components for special medical purposes using KGM and maltodextrin as the primary raw materials and guar gum (GG), xanthan gum (XG), locust bean gum (LBG), [...] Read more.
The present study sought to characterize the rheological and thickening properties of Konjac glucomannan (KGM) and prepare thickening components for special medical purposes using KGM and maltodextrin as the primary raw materials and guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and carrageenan (KC) as the supplemented materials. The formulation and preparation processes were optimized through single factor experiments taking sensory evaluation as an indicator. The results confirm that KGM had excellent thickening performance, reaching about 90 times its own mass. The optimal formulation process of the thickening components based on KGM was as follows: the mass concentration of the compound thickener (KGM/GG/XG/LBG/KC = 13:2:2:2:1) was 5.0–7.0 mg/mL; the maltodextrin concentration was 10.0 mg/mL; the brewing temperature of the thickening component was 60 °C with no restriction on consumption time. The rheology test results revealed that the thickening components had shear thinning characteristics, which could provide three different thickening effects of nectar-thick level (350 mPa·s), honey-thick level (1250 mPa·s), and pudding-thick level (1810 mPa·s) suitable for people with different degrees of chewing disorders. Overall, this study provides a theoretical basis and technical reference for KGM as a dietary nutrition support for patients with dysphagia. Full article
(This article belongs to the Special Issue Molecular Characteristics and Functional Properties in Agri-Food)
►▼ Show Figures

Graphical abstract

20 pages, 7279 KiB  
Article
Cellulose Acetate-g-Polycaprolactone Copolymerization Using Diisocyanate Intermediates and the Effect of Polymer Chain Length on Surface, Thermal, and Antibacterial Properties
by Abdessamade Benahmed, Khalil Azzaoui, Abderahmane El Idrissi, Hammouti Belkheir, Said Omar Said Hassane, Rachid Touzani and Larbi Rhazi
Molecules 2022, 27(4), 1408; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27041408 - 19 Feb 2022
Cited by 8 | Viewed by 2125
Abstract
The need for biodegradable and biocompatible polymers is growing quickly, particularly in the biomedical and environmental industries. Cellulose acetate, a natural polysaccharide, can be taken from plants and modified with polycaprolactone to improve its characteristics for a number of uses, including biomedical applications [...] Read more.
The need for biodegradable and biocompatible polymers is growing quickly, particularly in the biomedical and environmental industries. Cellulose acetate, a natural polysaccharide, can be taken from plants and modified with polycaprolactone to improve its characteristics for a number of uses, including biomedical applications and food packaging. Cellulose acetate-g-polycaprolactone was prepared by a three-step reaction: First, polymerization of ε-caprolactone via ring-opening polymerization (ROP) reaction using 2-hydroxyethyl methacrylate (HEMA) and functionalization of polycaprolactone(PCL) by introducing NCO on the hydroxyl end of the HEMA-PCL using hexamethyl lenediisocyanate(HDI) were carried out. Then, the NCO–HEMA-PCL was grafted onto cellulose acetate (using the “grafting to” method). The polycaprolactone grafted cellulose acetate was confirmed by FTIR, the thermal characteristics of the copolymers were investigated by DSC and TGA, and the hydrophobicity was analyzed via water CA measurement. Introducing NCO-PCL to cellulose acetate increased the thermal stability. The contact angle of the unreacted PCL was higher than that of cellulose acetate-g-PCL, and it increased when the chain length increased. The CA-g-PCL50, CA-g-PCL100, and CA-g-PCL200 showed very high inhibition zones for all three bacteria tested (E. coli, S. aureus, and P. aeruginosa). Full article
(This article belongs to the Special Issue Molecular Characteristics and Functional Properties in Agri-Food)
►▼ Show Figures

Figure 1

13 pages, 3503 KiB  
Article
Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes
by Galia Gentscheva, Iliana Milkova-Tomova, Dragomira Buhalova, Ivaylo Pehlivanov, Stefan Stefanov, Krastena Nikolova, Velichka Andonova, Natalina Panova, Georgi Gavrailov, Tsanka Dikova and Zhivka Goranova
Molecules 2022, 27(3), 1124; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27031124 - 08 Feb 2022
Cited by 3 | Viewed by 2307
Abstract
The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of [...] Read more.
The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. corrected up to 100% with whole-grain oat flour were studied. Their characteristics were compared with sponge cakes of 100% wheat flour/control. The obtained new products were characterized by reduced carbohydrates, increased content of dietary fiber, and preserved volume compared to the control. The physicochemical parameters of sponge cake and marshmallows with different concentrations of dry flowers of Sambucus nigra L. included in them differed from the control with lower water absorption, pH, and moisture, while having a higher relative mass and ash content and retaining the original size. Pathogenic microorganisms such as Escherichia coli, Salmonella sp., and Staphylococcus aureus, and common coliforms were not detected in the control and experimental samples when determining the microbiological parameters. Therefore, the developed formulations are an excellent alternative to wheat flour, significantly improving some nutritional characteristics such as smell, taste, dietary fiber, and lower carbohydrate content. Full article
(This article belongs to the Special Issue Molecular Characteristics and Functional Properties in Agri-Food)
►▼ Show Figures

Graphical abstract

20 pages, 25739 KiB  
Article
Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars
by Ndahita De Dios-Avila, Juan Manuel Tirado-Gallegos, Claudio Rios-Velasco, Gregorio Luna-Esquivel, Néstor Isiordia-Aquino, Paul Baruk Zamudio-Flores, Mario Orlando Estrada-Virgen and Octavio Jhonathan Cambero-Campos
Molecules 2022, 27(3), 910; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27030910 - 28 Jan 2022
Cited by 10 | Viewed by 2925
Abstract
The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The morphological, physical-chemical, structural, thermal and rheological characteristics were evaluated. The flour yield of the Hass and landrace cultivars was 41.56 [...] Read more.
The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The morphological, physical-chemical, structural, thermal and rheological characteristics were evaluated. The flour yield of the Hass and landrace cultivars was 41.56 to 46.86% (w/w), while for starch, it was 35.47 to 39.57% (w/w) (cv. Hass and landrace, respectively). Scanning electron microscopy (SEM) revealed the presence of oval starch granules and other particles in flour, in contrast to flours, starches showed lower ash, proteins and lipids content. However, the amylose content was higher in starches (42.25–48.2%). Flours showed a higher gelatinization temperature (Tp = 73.17–73.62 °C), and their starches presented greater gelatinization enthalpy (∆Hgel = 11.82–13.43 J/g). All samples showed a B-type diffraction pattern, and the crystallinity was higher in the flours. The rheological analysis (flow curves and viscoelastic tests) evidenced a pseudoplastic (n = 0.28–0.36) behavior in all samples analyzed, but the consistency index (k) was higher in starches. In general, the flours and starches from avocado seeds presented interesting proximal, thermal and functional properties for possible application in food systems, and these findings could contribute to the revaluation of this by-product. Full article
(This article belongs to the Special Issue Molecular Characteristics and Functional Properties in Agri-Food)
►▼ Show Figures

Figure 1

13 pages, 1981 KiB  
Article
Effect of Extraction Procedures with Ultrasound and Cellulolytic Enzymes on the Structural and Functional Properties of Citrus grandis Osbeck Seed Mucilage
by Yu-Cheng Yeh and Lih-Shiuh Lai
Molecules 2022, 27(3), 612; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27030612 - 18 Jan 2022
Cited by 4 | Viewed by 1480
Abstract
The structural and functional properties of Citrus grandis Osbeck (CGO) seed mucilage by different extraction practices, including conventional citrate buffer, ultrasonic-assisted (UAE), enzymatic-assisted extraction (EAE) with cellulase or Celluclast® 1.5 L and various ultrasonic-assisted enzymatic extraction (UAEE) procedures were investigated. It was [...] Read more.
The structural and functional properties of Citrus grandis Osbeck (CGO) seed mucilage by different extraction practices, including conventional citrate buffer, ultrasonic-assisted (UAE), enzymatic-assisted extraction (EAE) with cellulase or Celluclast® 1.5 L and various ultrasonic-assisted enzymatic extraction (UAEE) procedures were investigated. It was found that CGO seed from agricultural and processing byproducts is an excellent new source of high methoxyl pectin with quite high intrinsic viscosity (about 108.64 dL/g) and molecular weight (about 1.9 × 106) as compared with other pectin sources. UAEE with Celluclast® 1.5 L enhanced the extraction yield most pronouncedly (about 2.3 times). Moreover, the monosaccharide composition of CGO seed mucilage is least affected by EAE with Celluclast® 1.5 L. In contrast, EAE with cellulase dramatically reduces the galacturonic acid (GalA) content to less than 60 molar%, and increases the glucose (Glc) content pronouncedly (to about 40 molar%), which may be considered as an adverse effect in terms of pectin purity. Though extraction procedures involved with ultrasound and cellulolytic enzymes generally show a decrease in GalA contents, weight average molar mass and intrinsic viscosity, EAE with Celluclast® 1.5 L is least affected, followed by UAE and UAEE with Celluclast® 1.5 L. These features can be leveraged in favor of diversified applications. Full article
(This article belongs to the Special Issue Molecular Characteristics and Functional Properties in Agri-Food)
►▼ Show Figures

Figure 1

14 pages, 2711 KiB  
Article
Molecular Characteristics and Antioxidant Activity of Spruce (Picea abies) Hemicelluloses Isolated by Catalytic Oxidative Delignification
by Valentina S. Borovkova, Yuriy N. Malyar, Irina G. Sudakova, Anna I. Chudina, Andrey M. Skripnikov, Olga Yu. Fetisova, Alexander S. Kazachenko, Angelina V. Miroshnikova, Dmitriy V. Zimonin, Vladislav A. Ionin, Anastasia A. Seliverstova, Ekaterina D. Samoylova and Noureddine Issaoui
Molecules 2022, 27(1), 266; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27010266 - 02 Jan 2022
Cited by 12 | Viewed by 2176
Abstract
Spruce (Piceaabies) wood hemicelluloses have been obtained by the noncatalytic and catalytic oxidative delignification in the acetic acid-water-hydrogen peroxide medium in a processing time of 3–4 h and temperatures of 90–100 °C. In the catalytic process, the H2SO [...] Read more.
Spruce (Piceaabies) wood hemicelluloses have been obtained by the noncatalytic and catalytic oxidative delignification in the acetic acid-water-hydrogen peroxide medium in a processing time of 3–4 h and temperatures of 90–100 °C. In the catalytic process, the H2SO4, MnSO4, TiO2, and (NH4)6Mo7O24 catalysts have been used. A polysaccharide yield of up to 11.7 wt% has been found. The hemicellulose composition and structure have been studied by a complex of physicochemical methods, including gas and gel permeation chromatography, Fourier-transform infrared spectroscopy, and thermogravimetric analysis. The galactose:mannose:glucose:arabinose:xylose monomeric units in a ratio of 5:3:2:1:1 have been identified in the hemicelluloses by gas chromatography. Using gel permeation chromatography, the weight average molar mass Mw of hemicelluloses has been found to attain 47,654 g/mol in noncatalytic delignification and up to 42,793 g/mol in catalytic delignification. Based on the same technique, a method for determining the α and k parameters of the Mark–Kuhn–Houwink equation for hemicelluloses has been developed; it has been established that these parameters change between 0.33–1.01 and 1.57–472.17, respectively, depending on the catalyst concentration and process temperature and time. Moreover, the FTIR spectra of the hemicellulose samples contain all the bands characteristic of heteropolysaccharides, specifically, 1069 cm−1 (C–O–C and C–O–H), 1738 cm−1 (ester C=O), 1375 cm−1 (–C–CH3), 1243 cm−1 (–C–O–), etc. It has been determined by the thermogravimetric analysis that the hemicelluloses isolated from spruce wood are resistant to heating to temperatures of up to ~100 °C and, upon further heating, start destructing at an increasing rate. The antioxidant activity of the hemicelluloses has been examined using the compounds simulating the 2,2-diphenyl-2-picrylhydrazyl free radicals. Full article
(This article belongs to the Special Issue Molecular Characteristics and Functional Properties in Agri-Food)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop