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Food Processing and Health: Novel Insights and Applications
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Food Processing and Health: Novel Insights and Applications

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

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 10691

Special Issue Editor

Dr. Daniel Rico

E-Mail Website
Guest Editor
Agrarian Technological Institute of Castilla and Leon (ITACyL), Finca Zamadueñas, 47071 Valladolid, Spain
Interests: food processing; antioxidants; postharvest; cereals and pulses; fruit and vegetables; extrusion; edible coatings; high pressure processing; vacuum frying
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The effects of food processing and the modifications that this produces on food product nutritional and bioactive properties is a wide research area of interest for scholars, industry and, most importantly, consumers. Consumption trends in this regard are reflected in increasing demand for minimally processed products, clean labels, and attention to nutrition and health claims. New approaches are needed to increase the understanding of how novel and existing processing technologies affect food structure, the bioavailability of bioactive compounds, or other properties that can be linked to health-related functionality. Increasing knowledge in this area is needed in order to create novel possibilities for product development and, finally for consumers, to obtain maximum benefit from their diet.

This Special Issue is aimed to provide an updated view of some of the recently reported effects that processing technologies exert on food matrices, especially those effects that imply significant changes in measurable characteristics that have previously been linked to healthy properties of food. The main topics that will be covered in this Special Issue include novel technologies or novel approaches for existing technologies resulting in applications that exert modulative effects on the bioactivities of food products, such as antioxidant, anti-inflammatory, antihypertensive, satiety modulation, mood modulation, and others with direct effects on health. Basic or applied approaches to this main focus, either through in vitro or in vivo assays, from scientists of disciplines such as chemistry, biochemistry, and engineering, among others, will be welcome along with review manuscripts that fall within the scope of the abovementioned aspects.

Dr. Daniel Rico
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

  • Food processing
  • Food bioactive properties
  • Novel processing technologies
  • Bioactive compounds
  • Food health claims
  • Food structure and function

Published Papers (5 papers)

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Research

19 pages, 11965 KiB  
Article
Deciphering the Mechanism by Which Carbon Dioxide Extends the Shelf Life of Raw Milk: A Microbiomics- and Metabolomics-Based Approach
by Anran Zheng, Chaokun Wei, Jun Liu, Ningxia Bu and Dunhua Liu
Molecules 2024, 29(2), 329; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules29020329 - 09 Jan 2024
Viewed by 715
Abstract
Microbial community succession in raw milk determines its quality and storage period. In this study, carbon dioxide (CO2) at 2000 ppm was used to treat raw milk to investigate the mechanism of extending the shelf life of raw milk by CO [...] Read more.
Microbial community succession in raw milk determines its quality and storage period. In this study, carbon dioxide (CO2) at 2000 ppm was used to treat raw milk to investigate the mechanism of extending the shelf life of raw milk by CO2 treatment from the viewpoint of microbial colonies and metabolites. The results showed that the shelf life of CO2-treated raw milk was extended to 16 days at 4 °C, while that of the control raw milk was only 6 days. Microbiomics analysis identified 221 amplicon sequence variants (ASVs) in raw milk, and the alpha diversity of microbial communities increased (p < 0.05) with the extension of storage time. Among them, Pseudomonas, Actinobacteria and Serratia were the major microbial genera responsible for the deterioration of raw milk, with a percentage of 85.7%. A combined metagenomics and metabolomics analysis revealed that microorganisms altered the levels of metabolites, such as pyruvic acid, glutamic acid, 5′-cmp, arginine, 2-propenoic acid and phenylalanine, in the raw milk through metabolic activities, such as ABC transporters, pyrimidine metabolism, arginine and proline metabolism and phenylalanine metabolism, and reduced the shelf life of raw milk. CO2 treatment prolonged the shelf life of raw milk by inhibiting the growth of Gram-negative aerobic bacteria, such as Acinetobacter guillouiae, Pseudomonas fluorescens, Serratia liquefaciens and Pseudomonas simiae. Full article
(This article belongs to the Special Issue Food Processing and Health: Novel Insights and Applications)
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19 pages, 3195 KiB  
Article
Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (Solanum tuberosum L.)
by Savita Sharma, Nancy Malhotra, Arashdeep Singh, Rajan Sharma, Rubén Domínguez and José Manuel Lorenzo
Molecules 2022, 27(22), 7835; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27227835 - 14 Nov 2022
Cited by 3 | Viewed by 1301
Abstract
The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF [...] Read more.
The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with PF and PM, while the PF pasta exhibited a higher cooking loss (5.02 to 10.44%) than the PM pasta, which exhibited a lower cooking loss. The pasta with PF and PM showed an increase in the total phenolic and flavonoid content, with reduced in vitro digestibility as confirmed by Fourier transform infrared spectroscopy. The PF pasta exhibited lower lightness and higher yellowness than the PM pasta, and its firmness and toughness also modulated owing to the complex interaction between potato starches and the gluten protein matrix, as evident from scanning electron microscopy. Sensory data revealed that pasta containing 30% PF and 16% PM was highly acceptable. Full article
(This article belongs to the Special Issue Food Processing and Health: Novel Insights and Applications)
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13 pages, 1057 KiB  
Article
Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice
by Tarek Gamal Abedelmaksoud, Sobhy Mohamed Mohsen, Lene Duedahl-Olesen, Ammar B. Altemimi, Mohamed Mohamed Elnikeety, Francesco Cacciola and Aberham Hailu Feyissa
Molecules 2022, 27(6), 1986; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27061986 - 18 Mar 2022
Cited by 2 | Viewed by 1771
Abstract
Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred [...] Read more.
Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice. Full article
(This article belongs to the Special Issue Food Processing and Health: Novel Insights and Applications)
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17 pages, 2034 KiB  
Article
Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis
by Jolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Rita Brzezińska and Hanna Kowalska
Molecules 2021, 26(16), 4773; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26164773 - 06 Aug 2021
Cited by 13 | Viewed by 3118
Abstract
The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total [...] Read more.
The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu), epigallocatechin gallate (HPLC), and antioxidant activity (against DPPH radicals) of fresh tea shrub leaves grown from Taiwan and of teas obtained from them (oolong, green in bags, and green loose from the spring and autumn harvest). The antioxidant potential was determined in the methanol and aqueous extracts, as well as in infusions that were obtained by using water at 65 or 100 °C and infusing the tea for 5 or 10 min. The highest content of total polyphenols and epigallocatechin gallate was found in green tea extracts from the spring harvest. However, in the case of infusions, the highest content of these compounds was found in green tea in bags. Steaming at 100 °C for 10 min, turned out to be the most favourable condition for the extraction. Oolong tea, brewed at 100 °C for 5 min was characterised by the highest antioxidant activity against stable DPPH radicals. Full article
(This article belongs to the Special Issue Food Processing and Health: Novel Insights and Applications)
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25 pages, 9685 KiB  
Article
Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)
by Anshula Sharma, Masafumi Noda, Masanori Sugiyama, Ajaz Ahmad and Baljinder Kaur
Molecules 2021, 26(15), 4671; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26154671 - 02 Aug 2021
Cited by 19 | Viewed by 2848
Abstract
Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus [...] Read more.
Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus acidilactici BD16 (alaD+) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of P. acidilactici BD16 (alaD+) as a starter culture candidate for the production of functional buttermilk and soymilk. Full article
(This article belongs to the Special Issue Food Processing and Health: Novel Insights and Applications)
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