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Biofortification of Foods of Vegetable Origin
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Biofortification of Foods of Vegetable Origin

A special issue of Sci (ISSN 2413-4155). This special issue belongs to the section "Biology Research and Life Sciences".

Deadline for manuscript submissions: closed (20 October 2023) | Viewed by 4449

Special Issue Editors

Prof. Dr. Fernando Lidon

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Guest Editor
Unidade de Geobiociências, Geoengenharias e Geotecnologias (GeoBioTec), Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), Caparica, Portugal
Interests: plant physiology and bichemistry; food technology; nutrition; reactive oxygen species; food storage
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Maria Manuela Abreu da Silva

E-Mail Website
Guest Editor
ESE Almeida Garrett, COFAC, Unidade de Geobiociências, Geoengenharias e Geotecnologias (GeoBioTec), Caparica, Portugal
Interests: phytochemistry; food technology; nutrition; reactive oxygen species; food storage
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Through mechanization tools, fertilization, and plant breeding techniques, farming has largely improved productivity over the last 60 years. In this context, biofortification, through agronomic practices, conventional plant breeding, or modern biotechnology, aims to increase the content of an essential micronutrient, i.e., vitamins and minerals (including trace elements) in a food, to improve the nutritional quality of the food supply and promote human public health. Biofortification may, therefore, present a way to reach populations where supplementation and conventional fortification activities may be difficult to implement and/or limited.

In this framework, this Special Issue intends to contribute to our knowledge on the development of biofortification applied to edible plants, considering publication articles focused on agronomic, physiological, and biochemical issues, namely monitoring, regulation, and metabolic changes.

Prof. Dr. Fernando Lidon
Prof. Dr. Maria Manuela Abreu da Silva 
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. Sci is an international peer-reviewed open access quarterly 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 1200 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.

Published Papers (2 papers)

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Research

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13 pages, 674 KiB  
Article
Calcium Biofortification of Rocha Pear Fruits: Implications on Mineral Elements, Sugars and Fatty Acids Accumulation in Tissues
by Cláudia Campos Pessoa, Fernando C. Lidon, Diana Daccak, Inês Carmo Luís, Ana Coelho Marques, Ana Rita F. Coelho, Paulo Legoinha, José Cochicho Ramalho, António E. Leitão, Mauro Guerra, Roberta G. Leitão, Paula Scotti Campos, Isabel P. Pais, Maria Manuela Silva, Fernando H. Reboredo, Maria Fernanda Pessoa and Manuela Simões
Sci 2022, 4(4), 35; https://0-doi-org.brum.beds.ac.uk/10.3390/sci4040035 - 21 Sep 2022
Cited by 1 | Viewed by 2093
Abstract
Following an agronomic approach for the Ca enrichment of Rocha pears, this study aimed to assess the interactions between mineral nutrients in fruit tissues at harvest and after storage for 5 months and to characterize the implications on the profile of sugars and [...] Read more.
Following an agronomic approach for the Ca enrichment of Rocha pears, this study aimed to assess the interactions between mineral nutrients in fruit tissues at harvest and after storage for 5 months and to characterize the implications on the profile of sugars and fatty acids (FA). A total of seven foliar sprays (with concentrations of 0.1–0.6 kg·ha−1 Ca(NO3)2 and 0.8–8 kg·ha−1 CaCl2) were applied to pear trees. After harvest, the fruits were stored for 5 months, in environmentally controlled chambers, and the mineral contents in five regions (on the equatorial section) of the fruits were assessed, while the sugar and FA content were quantified. For both dates, all foliar sprayed treatments, at different extends, increased Ca content in the center and near the epidermis of Rocha pear fruits and the levels of K, Mn, Fe, Zn and Cu also varied. At harvest, the Ca treatments did not affect the levels of sucrose, glucose, fructose and sorbitol and, after storage, their concentrations remained higher in Ca-treated fruits. Additionally, the tendency of the relative proportions of FA was C18:2 > C18:1 > C16:0 > C18:3 > C18:0 > chains inferior to 16 C (<16:0), but after storage it was C18:2 > C16:0 > C18:3 > C18:0 > C18:1 > chains inferior to 16 C (<16:0). It is concluded that the heterogeneous distribution of Ca in the tissues of Rocha pear fruits results from its absorption in the peel after Ca(NO3)2 and CaCl2 sprays and from the xylemic flux in the core prior to maturity. Additionally, the hydrolysis of complex polysaccharides affects the contents of simpler sugars during maturation, ripening and senescence, while storage decreases the amount of total fatty acids (TFA), but the double bond index (DBI) indicate that cell membrane fluidity remains unaffected. Full article
(This article belongs to the Special Issue Biofortification of Foods of Vegetable Origin)
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Review

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15 pages, 1915 KiB  
Review
Microbial Insights into Biofortified Common Bean Cultivation
by Alexander Machado Cardoso, Carlos Vinicius Ferreira da Silva and Vânia Lúcia de Pádua
Sci 2024, 6(1), 6; https://0-doi-org.brum.beds.ac.uk/10.3390/sci6010006 - 15 Jan 2024
Viewed by 1540
Abstract
Microorganisms play a fundamental role in sustainable agriculture, and their importance in common bean (Phaseolus vulgaris) cultivation cannot be underestimated. This review article aims to comprehensively explore the diverse roles of microorganisms in sustainable biofortified common bean cultivation. Biofortification refers to [...] Read more.
Microorganisms play a fundamental role in sustainable agriculture, and their importance in common bean (Phaseolus vulgaris) cultivation cannot be underestimated. This review article aims to comprehensively explore the diverse roles of microorganisms in sustainable biofortified common bean cultivation. Biofortification refers to the process of increasing the nutrient content in crops, which helps combat deficiencies in iron, zinc, and vitamins in the human body. Biofortified beans have better agronomic characteristics and offer higher micronutrient content compared to conventional crops. We examine the contribution of various microbial communities in nitrogen fixation, soil structure improvement, nutrient recycling, and disease suppression. Understanding the interaction between beneficial microorganisms and biofortified common bean plants enables us to develop ecologically sound and sustainable approaches to optimize crop productivity and improve nutrition and livelihoods for millions of people worldwide while reducing the environmental impact of agricultural practices. Full article
(This article belongs to the Special Issue Biofortification of Foods of Vegetable Origin)
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