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Applied Sciences
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Biotechnology in Plant Food Processing and Preservation
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Biotechnology in Plant Food Processing and Preservation

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 1559

Special Issue Editors

Dr. Grzegorz Dąbrowski

E-Mail Website
Guest Editor
Chair of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, Poland
Interests: vegetable oils; phytochemicals; bioactive compounds; fatty acids; extraction techniques; polyphenols; cereal products; chromatography
Dr. Małgorzata Tańska

E-Mail Website
Guest Editor
Chair of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, Poland
Interests: vegetable oils; cocoa products; cereal products; edible flowers; herbs; bioactive compounds; oxidative stability

Special Issue Information

Dear Colleagues,

Food properties and composition depend on several factors, such as raw material quality and also technology applied for the processing of these materials.

The aim of biotechnological processes is to transform raw materials into products with specific properties and stability. These operations can affect every ingredient of the raw material, resulting in chemical, structural and organoleptic changes in the final product.

Subjects discussed in this Special Issue will be related to the biotechnological production of novel plant food and the influence of applied processes on main compounds (fats, proteins, carbohydrates) as well as minor phytochemicals (e.g., polyphenols, vitamins, phytosterols, pigments, squalene) contained in raw materials. Papers dealing with the biotechnological improvement of plant product stability also fit the scope of the Special Issue.

Dr. Grzegorz Dąbrowski
Dr. Małgorzata Tańska
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. Applied Sciences 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 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

  • fermentation
  • enzymes, biotechnological processes
  • shelf life
  • proteins
  • fatty acids
  • carbohydrates
  • vitamins
  • phytochemicals
  • plant food

Published Papers (1 paper)

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Research

12 pages, 286 KiB  
Article
Physicochemical, Nutritional, Antioxidant, and Sensory Properties of Crackers Supplemented with Edible Insects
by Eva Ivanišová, Marek Rajnoha, Ľuboš Harangozo, Daniela Kunecová, Matej Čech, Lucia Gabríny, Branislav Gálik, Joanna Katarzyna Banach, Przemysław Łukasz Kowalczewski and Renata Pietrzak-Fiećko
Appl. Sci. 2023, 13(21), 11911; https://doi.org/10.3390/app132111911 - 31 Oct 2023
Viewed by 1107
Abstract
This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total [...] Read more.
This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total polyphenol content; mineral compound composition (AAS); caloric value; and sensory profile (aroma, taste, general appearance, overall acceptability) of the durable pastry—crackers supplemented with 5% of powder of edible insects (cricket, mealworm, and grasshopper). Appropriate research methods were used for analyses. Studies have shown that the contents of dry matter, crude protein, fat and all amino acids detected were higher in the samples with the addition of insects compared to the control sample. The highest antioxidant activity was assayed in the sample with the addition of grasshopper powder. The highest content of total polyphenols was determined in the sample with the addition of mealworm. The addition of insects positively affected the content of mineral substances—especially zinc—in the sample with cricket powder addition. The results of this study show that edible insects are an attractive raw material, which can in future expand the assortment of food products available on the market and increase the nutritional benefits of enriched products. Full article
(This article belongs to the Special Issue Biotechnology in Plant Food Processing and Preservation)
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