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Antioxidants
Special Issues
Emerging Technologies: Pro and Con Effects on the Oxidative Stability...
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Emerging Technologies: Pro and Con Effects on the Oxidative Stability of Food Products

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Methods for Antioxidants Evaluation/Measurement".

Deadline for manuscript submissions: closed (15 December 2022) | Viewed by 3680

Special Issue Editors

Prof. Dr. Paulo Cezar Bastianello Campagnol

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Guest Editor
Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
Interests: meat products; emerging technologies; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Alexandre José Cichoski

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Guest Editor
Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, 97105-900 Santa Maria, Brazil
Interests: healthier meat products; lipid oxidation; natural antioxidants; emerging technologies; bioactive compounds
Dr. Juliano Smanioto Barin

E-Mail Website
Guest Editor
Technology and Food Sciences Department, Universidade Federal de Santa Maria, Santa Maria, Brazil
Interests: food science and technology; industrial processes using ultrasound and microwaves
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The application of various emerging technologies in food production has been extensively investigated in recent years. These novel processing technologies aim to increase the efficiency of industrial processes while reducing energy expenditure and waste generation. However, the safety and nutritional quality of food products subjected to ETs must be considered. Special attention must be paid to ETs applied to food products rich in unsaturated fatty acids, as changes in their oxidative stability may occur. This Special Issue seeks to understand the effects of emerging technologies on the oxidative stability of food products. Original research articles as well as review papers reporting the pros and cons of emerging technologies utilized in food production are welcome.

Prof. Dr. Paulo Cezar Bastianello Campagnol
Prof. Dr. Alexandre José Cichoski
Prof. Dr. Juliano Smanioto Barin
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. Antioxidants 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 2900 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

  • emerging technologies
  • lipid oxidation
  • food products
  • antioxidant
  • flavor
  • color

Published Papers (2 papers)

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Research

23 pages, 2392 KiB  
Article
Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage
by Vincenzo Lo Turco, Federica Litrenta, Vincenzo Nava, Ambrogina Albergamo, Rossana Rando, Giovanni Bartolomeo, Angela Giorgia Potortì and Giuseppa Di Bella
Antioxidants 2023, 12(6), 1231; https://doi.org/10.3390/antiox12061231 - 7 Jun 2023
Cited by 4 | Viewed by 1093
Abstract
Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of [...] Read more.
Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a “protective role” toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO. Full article
(This article belongs to the Special Issue Emerging Technologies: Pro and Con Effects on the Oxidative Stability of Food Products)
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24 pages, 3741 KiB  
Article
Upcycling Quince Peel into Bioactive Ingredients and Fiber Concentrates through Multicomponent Extraction Processes
by Alexis Pereira, Mikel Añibarro-Ortega, Marina Kostić, António Nogueira, Marina Soković, José Pinela and Lillian Barros
Antioxidants 2023, 12(2), 260; https://doi.org/10.3390/antiox12020260 - 23 Jan 2023
Cited by 3 | Viewed by 2214
Abstract
This study aimed to promote the total upcycling of quince (Cydonia oblonga Mill.) peel into bioactive extracts (BEs) and fiber concentrates (FCs). The multicomponent extraction processes were optimized using response surface methodology (RSM) coupled with a 20-run experimental design, where the effects [...] Read more.
This study aimed to promote the total upcycling of quince (Cydonia oblonga Mill.) peel into bioactive extracts (BEs) and fiber concentrates (FCs). The multicomponent extraction processes were optimized using response surface methodology (RSM) coupled with a 20-run experimental design, where the effects of time (1–120 min), temperature (25–95 °C), and EtOH percentage (0–100%) were combined. In addition to the extraction yields, BEs were analyzed for phenolic compounds, organic acids, and other water-soluble constituents, while FCs were characterized for their color and dietary fiber content. Statistically valid theoretical models were obtained by fitting these dependent variables to a quadratic equation and used to predict optimal extraction conditions. Those obtained for phenolic compounds and malic acid were experimentally validated, yielding 9.3 mg/g and 7.6 g/100 g of these bioactive constituents, respectively, and about 51% (w/w) FC. These BEs showed in vitro antioxidant activity and antimicrobial effects against foodborne fungi and bacteria, standing out in some aspects in relation to synthetic food additives, mainly the malic acid-enriched BE. Overall, the developed extraction processes allowed valorizing of quince peel in FCs and BEs that could be used as natural fortifiers or preservatives in the formulation of foods, beverages and dietary supplements. Full article
(This article belongs to the Special Issue Emerging Technologies: Pro and Con Effects on the Oxidative Stability of Food Products)
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