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Processes
Special Issues
Study on Processing and Biological Activity of Functional Foods
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Study on Processing and Biological Activity of Functional Foods

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 22380

Special Issue Editors

Prof. Dr. Olaniyi Amos Fawole

E-Mail Website
Guest Editor
Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Auckland Park, P.O. Box 524, Johannesburg 2006, South Africa
Interests: plant foods; food preservation; nutraceuticals; biological activities; phytochemicals; antioxidants; nano-agriculture
Special Issues, Collections and Topics in MDPI journals
Dr. Lembe Magwaza

E-Mail Website
Guest Editor
School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, P/Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
Interests: plant physiology; non-destructive technology; near infrared spectroscopy; X-ray computed tomography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The science of food is at the confluence of two major factors in our society—food and health. Numerous epidemiological studies suggest that diets rich in phytochemicals and antioxidants have protective roles in health and disease. These natural antioxidants might play an essential role in combating the oxidative stress associated with degenerative diseases and ageing. The phytochemicals found in functional foods have received increasing attention for their potential role in the prevention of human diseases. The processes of food technology have a significant impact on the biological activity of functional foods; therefore, the choices of processing techniques need to be balanced against the retention of the quality of functional foods. In this Special Issue, the impact of different processing factors, such as heat treatment, separation, size reduction, mixing, chemical and enzymatic treatments, and fermentation, etc., on the biological activity of functional foods, either purified or in extracts, will be addressed.

Prof. Dr. Olaniyi Amos Fawole
Prof. Dr. Lembe Magwaza
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. Processes 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 2400 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

  • Bioaccessibility
  • Food processing
  • Antimicrobial
  • Phenolic compounds
  • Food pretreatments
  • Antioxidant activities
  • Fermentation
  • Novel food processing techniques

Published Papers (3 papers)

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Research

21 pages, 3878 KiB  
Article
Impact of Gum Arabic Coating Pretreatment on Quality Attributes of Oven-Dried Red Raspberry (Rubus idaeus L.) Fruit
by Veronica Morodi, Tafadzwa Kaseke and Olaniyi Amos Fawole
Processes 2022, 10(8), 1629; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10081629 - 17 Aug 2022
Cited by 4 | Viewed by 1555
Abstract
The present study evaluated the effect of gum arabic (GA) edible coating pretreatment on the quality of dried red raspberries. Red raspberries were independently pretreated with varied concentrations of GA (3, 5, and 10% (w/v) by dipping for 2 [...] Read more.
The present study evaluated the effect of gum arabic (GA) edible coating pretreatment on the quality of dried red raspberries. Red raspberries were independently pretreated with varied concentrations of GA (3, 5, and 10% (w/v) by dipping for 2 min before oven-drying at 60 °C until the moisture content was below 8% (18–24 h). Raspberries dipped in distilled water were used as the control samples. Quality attributes including colour, moisture content, water activity (aw), hardness, hygroscopicity, rehydration capacity, total soluble solids (TSS), titratable acidity (TA), pH, anthocyanin composition, ascorbic acid (AA) content, total phenolic content (TPC), antioxidant activity, peroxidase (POD), and polyphenol oxidase (PPO) enzyme activity were investigated. GA pretreatment of the raspberries improved the aw (lower), hardness (lower), TSS, TSS/TA ratio, BrimA, AA content, and TPC, whilst it significantly (p < 0.05) reduced the colour properties (redness, chroma, hue angle, and total colour differences) and the total anthocyanin content when compared with the control samples. The DPPH radical scavenging activity, POD, and PPO enzymes residual activities were not significantly (p > 0.05) affected by GA pretreatment. Five different types of anthocyanins, including cyanidin dihexoside, cyanidin 3-O-galactoside, cyanidin 3-O-glucosyl-rutinoside, and cyanidin 3-O-rutinoside were identified and quantified with cyanidin dihexoside being the primary anthocyanin, varying from 951.18–1053.70 µg/g DM. GA pretreatment of raspberries between 3 and 5% could result in improved physicochemical, antioxidant properties and minimum loss of anthocyanins. Full article
(This article belongs to the Special Issue Study on Processing and Biological Activity of Functional Foods)
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13 pages, 4024 KiB  
Article
Cucumis melo Enhances Enalapril Mediated Cardioprotection in Rats with Isoprenaline Induced Myocardial Injury
by Syed Mohammed Basheeruddin Asdaq, Saidareddy Venna, Yahya Mohzari, Ahmed Alrashed, Hamdan Najib Alajami, Awad Othman Aljohani, Abdullah Ali Al Mushtawi, Majed Sultan Alenazy, Rakan Fahad Alamer, Abdulmajead Khalid Alanazi and Naira Nayeem
Processes 2021, 9(3), 557; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9030557 - 22 Mar 2021
Cited by 1 | Viewed by 2217
Abstract
This study sought to investigate the cardioprotective potency and interaction of muskmelon (Cucumis melo) with enalapril (ENA) against myocardial damage caused by acute and chronic isoprenaline (ISO) treatments in rats. In the acute model, 150 mg/kg (s.c) of ISO was administered [...] Read more.
This study sought to investigate the cardioprotective potency and interaction of muskmelon (Cucumis melo) with enalapril (ENA) against myocardial damage caused by acute and chronic isoprenaline (ISO) treatments in rats. In the acute model, 150 mg/kg (s.c) of ISO was administered for two consecutive days at the end of pretreatment with either ENA, muskmelon, or both in their respective groups. ISO was introduced into the chronic therapy of ENA/muskmelon/ENA + muskmelon groups during the last 10 days at 3 mg/kg. Muskmelon was tested at three doses (100, 200, and 500 mg/kg, p.o., 30 days), and one normal dose of ENA (10 mg/kg) was used. Blood samples were taken at the end of treatment, and the animals were sacrificed. Biochemical markers such as LDH and CK-MB, as well as antioxidant (superoxide dismutase (SOD) and catalases) and thiobarbituric acid reactive species (TBARS) were measured in both serum and heart tissue homogenate (HTH). To confirm the biochemical findings, histological slides of heart tissue were prepared. ISO administration induced an elevation in the amount of TBARS, which was increased in all groups in which it was administered. Prior treatment with muskmelon and ENA in animals resulted in a rise in biomarker activity in homogenated heart tissue and a decrease in serum. In terms of alleviating the abnormal conditions caused by ISO, the group given a high dose of muskmelon and combined therapy had the best outcomes. The activities of SOD and catalase were substantially higher in the treated classes. Histological findings showing the cytoprotective actions of the high dose of muskmelon and ENA have confirmed the biochemical outcomes of both models. It is therefore concluded that the high dose of muskmelon (500 mg/kg) has a promising cardioprotective potential that is improved more efficiently in the acute injury model in the presence of ENA. Full article
(This article belongs to the Special Issue Study on Processing and Biological Activity of Functional Foods)
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14 pages, 8748 KiB  
Article
Using Peptidomics and Machine Learning to Assess Effects of Drying Processes on the Peptide Profile within a Functional Ingredient
by Sweeny Chauhan, Sean O’Callaghan, Audrey Wall, Tomasz Pawlak, Ben Doyle, Alessandro Adelfio, Sanja Trajkovic, Mark Gaffney and Nora Khaldi
Processes 2021, 9(3), 425; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9030425 - 26 Feb 2021
Cited by 2 | Viewed by 2460
Abstract
Bioactive peptides are known to have many health benefits beyond nutrition; yet the peptide profile of high protein ingredients has been largely overlooked when considering the effects of different processing techniques. Therefore, to investigate whether drying conditions could affect the peptide profile and [...] Read more.
Bioactive peptides are known to have many health benefits beyond nutrition; yet the peptide profile of high protein ingredients has been largely overlooked when considering the effects of different processing techniques. Therefore, to investigate whether drying conditions could affect the peptide profile and bioactivity within a functional ingredient, we examined the effects of spray (SD) and freeze (FD) drying on rice natural peptide network (NPN), a characterised functional ingredient sourced from the Oryza sativa proteome, which has previously been shown to effectively modulate circulating cytokines and improve physical performance in humans. In the manufacturing process, rice NPN was either FD or SD. Employing a peptidomic approach, we investigated the physicochemical characteristics of peptides common and unique to FD and SD preparations. We observed similar peptide profiles regarding peptide count, amino acid distribution, weight, charge, and hydrophobicity in each sample. Additionally, to evaluate the effects of drying processes on functionality, using machine learning, we examined constituent peptides with predicted anti-inflammatory activity within both groups and identified that the majority of anti-inflammatory peptides were common to both. Of note, key bioactive peptides validated within rice NPN were recorded in both SD and FD samples. The present study provides an important insight into the overall stability of the peptide profile and the use of machine learning in assessing predicted retention of bioactive peptides contributing to functionality during different types of processing. Full article
(This article belongs to the Special Issue Study on Processing and Biological Activity of Functional Foods)
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