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Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 16137

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Prof. Dr. Jun Chen

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Guest Editor

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Interests: dynamic high pressure microfluidization; pectin; rice protein; whole foods; gel

Dr. Taotao Dai

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Guest Editor

Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
Interests: plant proteins; interaction; delivery systems; microfluidization; superfine grinding
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Dr. Lizhen Deng

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State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: fruits and vegetables; processing; food safety; quality analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With increasing consumer demand for nutritious and delicious food products, food industries and engineers are seeking novel food-processing technologies to obtain products with a high nutritional value, fresh taste, and long shelf life. In recent years, various emerging processing technologies have been used in food products, gaining attention from industries and consumers; these include nonthermal technologies (cold plasma, ultrasound, high-pressure processing, pulsed light, pulsed electric fields, superfine grinding, quick freezing, etc.), thermal technologies (microwave, radio-frequency, infrared heating, etc.), and hurdle technologies. As compared to traditional processing, they have several advantages in maintaining higher concentrations of bioactive compounds, increased functional properties, and an increased and diversified number and concentration of volatile compounds. Therefore, we invite scientists to contribute their latest advances in order to provide alternative emerging processing technologies for the food industry, to ensure food safety and microbial stability as well as the production of fewer sensory, functional, and nutritional food properties, and to ultimately avoid quality problems.

Prof. Dr. Jun Chen
Dr. Taotao Dai
Dr. Lizhen Deng
Guest Editors

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Keywords

emerging processing technologies
nonthermal technologies
thermal technologies
physicochemical properties
nutritional properties
functional properties

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Published Papers (10 papers)

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Research

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14 pages, 9441 KiB

Open AccessArticle

Improvement in Storage Stability and Physicochemical Properties of Whole-Grain Highland Barley Pulp Prepared by a Novel Industry-Scale Microfluidizer System in Comparison with Colloid Milling

by Hong Zhu, Wenjie Xu, Tianyu Zhang, Tao Jin, Bing Fang and Ju Qiu

Foods 2024, 13(15), 2316; https://doi.org/10.3390/foods13152316 - 23 Jul 2024

Viewed by 555

Abstract

The aim of this study was to assess the advantages of an industry-scale microfluidizer system (ISMS) to prepare whole-grain highland barley pulp (WHBP) compared with colloid milling. Storage stability was evaluated by particle size, gravity separation stability, and rheological properties, as well as the microstructure observation by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLMS). The results showed that colloid milling failed to effectively homogenize the material, while ISMS sample surfaces were compact and smooth at higher pressures according to visual observation and SEM. The Turbiscan stability index of WHBP by ISMS was much lower as a result of colloid milling, demonstrating ISMS can improve WHBP stability. WHBP by colloid milling displayed a three-peak particle size distribution pattern, while a single-peak pattern was evident after ISMS treatment. A higher shear rate decreased the apparent viscosity, suggesting that WHBP was a shear-thinning fluid. According to CLMS, ISMS can successfully improve homogenization by disrupting the structures of oil bodies, proteins, and starches. The WHBP prepared by ISMS exhibited a higher β-glucan level than that prepared by colloid milling, and showed a significant increase in β-glucan level with ISMS pressure. These findings indicate that using ISMS to produce WHBP is viable for enhancing its storage stability and nutritional value. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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20 pages, 4430 KiB

Open AccessArticle

Developing Effective Radio Frequency Vacuum Drying Processes for Moutan Cortex: Effect on Moisture Migration, Drying Kinetics, Physicochemical Quality, and Microstructure

by Zepeng Zang, Fangxin Wan, Haiwen Jia, Guojun Ma, Yanrui Xu, Qiaozhu Zhao, Bowen Wu, Hongyang Lu and Xiaopeng Huang

Foods 2024, 13(14), 2294; https://doi.org/10.3390/foods13142294 - 21 Jul 2024

Cited by 1 | Viewed by 592

Abstract

This study aims to maximize the post-harvest quality of Moutan Cortex and reduce energy consumption. Radio frequency vacuum (RFV) technology was used to dehydrate Moutan Cortex in this study to investigate the effects of different drying temperatures, plate spacing, and vacuum degree on the drying kinetics, physicochemical quality, and microstructure of Moutan Cortex. The results showed that RFV drying shortened the dehydration time of the Moutan Cortex by 10.71–28.57% and increased the drying rate by 15.79–54.39% compared to hot-air drying. The best color (∆E = 6.08 ± 0.28, BI = 26.97 ± 0.98) and relatively high retention of polysaccharides, total phenolics, total flavonoids, antioxidant properties, paeonol, gallic acid, paeoniflorin, and benzoylpaeoniflorin contents were observed in the dried products of Moutan Cortex at a drying temperature of 50 °C, spacing of 90 mm, and vacuum of 0.025 MPa. Analyzing the microstructure, it was found that RFV drying could effectively inhibit the shrinkage and collapse of the cellular structure, and a regular and loose honeycomb pore structure appeared inside the samples, which contributed to the rapid migration of the internal moisture. This study can provide a theoretical reference basis for the selection and application of industrialized processing methods of high-quality Moutan Cortex. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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12 pages, 2101 KiB

Open AccessArticle

Germination-Induced Enhancement of Brown Rice Noodle Nutritional Profile and Gut Microbiota Modulation

by Ruiyun Chen, Huibin Zhang, Jiamei Cai, Mingxi Cai, Taotao Dai, Yunfei Liu and Jianyong Wu

Foods 2024, 13(14), 2279; https://doi.org/10.3390/foods13142279 - 19 Jul 2024

Viewed by 770

Abstract

This study explored how germination influences the starch digestion and intestinal fermentation characteristics of brown rice noodle. The study began with in vitro starch digestion tests to assess how germination affects starch digestibility in brown rice noodles, revealing an increase in rapidly digestible starch content and a decrease in resistant starch content. Subsequently, an in vitro human fecal fermentation model was used to simulate the human intestinal environment, showing that germination altered pH levels and the production of short-chain fatty acids, particularly by increasing propionate while decreasing acetate and butyrate. Additionally, the study noted a decrease in gut microbiota diversity following fermentation, accompanied by an increase in Megamonas growth and a decrease in Bacteroides and Bifidobacterium. In conclusion, these findings suggest that germination could enhance the nutritional value and intestinal probiotic properties of brown rice noodles. This research contributes valuable insights into the role of germination in improving the nutritional properties of rice-based products and provides a foundation for further exploration into the development of health-promoting rice noodles. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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13 pages, 1837 KiB

Open AccessArticle

Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles

by Ruiyun Chen, Xudong Yan, Mingxi Cai, Jiamei Cai, Taotao Dai, Yunfei Liu and Jianyong Wu

Foods 2024, 13(13), 2152; https://doi.org/10.3390/foods13132152 - 8 Jul 2024

Cited by 1 | Viewed by 822

Abstract

Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attributed to germination altering the basic composition of brown rice. Meanwhile, the contents of γ-aminobutyric acid, free phenolic acid, and bound phenolic acid increased by 53.43%, 21.71%, and 7.14%, respectively, while the content of resistant starch de-creased by 21.55%. Sprouting is a promising strategy for improving the edible quality and nutritional properties of brown rice noodles. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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14 pages, 2372 KiB

Open AccessArticle

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

by Mingkai Zhang, Yashu Chen, Hongjian Chen and Qianchun Deng

Foods 2024, 13(5), 784; https://doi.org/10.3390/foods13050784 - 3 Mar 2024

Viewed by 1983

Abstract

Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may significantly affect the absorption and metabolism of its bioactive components. Hence, flaxseed was subjected to various processing methods including microwaving treatment, microwave-coupled dry milling, microwave-coupled wet milling, and high-pressure homogenization. In vitro digestion experiments were conducted to assess the impact of these processing techniques on the potential gastrointestinal fate of flaxseed oil. Even though more lipids were released by the flaxseed at the beginning of digestion after it was microwaved and dry-milled, the full digestion of flaxseed oil was still restricted in the intestine. In contrast, oil droplets were more evenly distributed in wet-milled flaxseed milk, and there was a greater release of fatty acids during simulated digestion (7.33 ± 0.21 μmol/mL). Interestingly, wet-milled flaxseed milk showed higher oxidative stability compared with flaxseed powder during digestion despite the larger specific surface area of its oil droplets. This study might provide insight into the choice of flaxseed processing technology for better nutrient delivery efficiency. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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20 pages, 7141 KiB

Open AccessArticle

Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying Kinetics, Energy Consumption, Microstructure, and Nutrient Composition

by Jikai Zhang, Xia Zheng, Hongwei Xiao, Yican Li and Taoqing Yang

Foods 2023, 12(16), 3048; https://doi.org/10.3390/foods12163048 - 14 Aug 2023

Cited by 7 | Viewed by 1798

Abstract

Using hot air drying (HAD) and combined infrared hot air drying (IR-HAD) test devices, the drying kinetics, unit energy consumption, color difference values, rehydration rate, microstructure, and changes in polysaccharide and allantoin contents of yam slices were examined at various temperatures (50 °C, 55 °C, 60 °C, 65 °C, and 70 °C). The findings demonstrated that each of the aforementioned parameters was significantly impacted by the drying temperature. IR-HAD dries quicker and takes less time to dry than HAD. The D_e_ff of IR-HAD is higher than that of HAD at the same temperature and increases with the increase in temperature. The activation energy required for IR-HAD (26.35 kJ/mol) is lower than that required for HAD (32.53 kJ/mol). HAD uses more energy per unit than IR-HAD by a factor of greater than 1.3. Yam slices treated with IR-HAD had higher microscopic porosity, better rehydration, lower color difference values, and higher polysaccharide and allantoin levels than HAD-treated yam slices. The IR-HAD at 60 °C had the greatest comprehensive rating after a thorough analysis of the dried yam slices using the coefficient of variation method. Three statistical indicators were used to evaluate six thin-layer drying models, and the Weibull model was most applicable to describe the variation of drying characteristics of yam slices. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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17 pages, 1145 KiB

Open AccessArticle

UV-B Radiation Induced the Changes in the Amount of Amino Acids, Phenolics and Aroma Compounds in Vitis vinifera cv. Pinot Noir Berry under Field Conditions

by Meng Sun, Brian Jordan, Glen Creasy and Yi-Fan Zhu

Foods 2023, 12(12), 2350; https://doi.org/10.3390/foods12122350 - 12 Jun 2023

Cited by 3 | Viewed by 1321

Abstract

High UV-B radiation can challenge Pinot noir growth in the wine-making region of the Southern Hemisphere. The aim of this work was to determine UV-B effects on amino acids, phenolic composition and aroma compounds of Pinot noir fruit. Sunlight exposure with or without UV-B did not affect fruit production capacity, °Brix and total amino acids in the vineyard over the two years. This research reported increased contents of skin anthocyanin and skin total phenolics in berry skins under UV-B. The research showed that there were no changes in C6 compounds. Some monoterpenes concentrations were decreased by UV-B. The information also indicated how important leaf canopy management was for vineyard management. Therefore, UV radiation potentially affected fruit ripeness and crop load, and even stimulated the accumulation of phenolic compounds that may affect Pinot noir quality. This research reported that canopy management (UV-B exposure) may be a good way for vineyard management to increase the accumulation of anthocyanins and tannins in berry skins. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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19 pages, 5465 KiB

Open AccessArticle

Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn (Hippophae rhamnoides L.)

by Zhihua Geng, Mengqing Li, Lichun Zhu, Xiaoqiang Zhang, Hongbo Zhu, Xuhai Yang, Xianlong Yu, Qian Zhang and Bin Hu

Foods 2023, 12(12), 2299; https://doi.org/10.3390/foods12122299 - 7 Jun 2023

Cited by 4 | Viewed by 2329

Abstract

A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber was simulated using COMSOL 6.0 software. The airflow of the drying medium in the air distribution chamber was investigated, and the accuracy of the model was verified. Given that the inlet of each drying layer in the original model had a different velocity, the velocity flow field was improved by including a semi-cylindrical spoiler. The results showed that installation of the spoiler improved the homogeneity of the flow field for various air intakes, as the highest velocity deviation ratio dropped from 26.68% to 0.88%. We found that sea buckthorn dried more rapidly after being humidified, reducing the drying time by 7.18% and increasing the effective diffusion coefficient from 1.12 × 10⁻⁸ to 1.23 × 10⁻⁸ m²/s. The L*, rehydration ratio, and vitamin C retention rate were greater after drying with humidification. By presenting this hot-air drying model as a potential high-efficiency and high-quality preservation technology for sea buckthorn, we hope to advance the development of research in the sea buckthorn drying sector. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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Review

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26 pages, 1874 KiB

Open AccessReview

Advances in the Preparation, Stability, Metabolism, and Physiological Roles of Anthocyanins: A Review

by Qi Li, Fengzhen Zhang, Zhenzhen Wang, Yaoze Feng and Yahong Han

Foods 2023, 12(21), 3969; https://doi.org/10.3390/foods12213969 - 30 Oct 2023

Cited by 5 | Viewed by 2885

Abstract

Anthocyanins are natural flavonoid polyphenolic compounds widely found in fruits and vegetables. They exhibit antioxidant properties and prophylactic effects in the immune and cardiovascular systems, confer protection against cancer, and contribute to the prevention of cardiovascular diseases. Thus, their incorporation into functional foods, pharmaceuticals, supplements, and cosmetic formulations aims at promoting human well-being. This review comprehensively outlined the structural attributes of anthocyanins, expanding upon diverse methodologies employed for their extraction and production. Additionally, the stability, metabolic pathways, and manifold physiological functions of anthocyanins were discussed. However, their constrained fat solubility, susceptibility to instability, and restricted bioavailability collectively curtail their applicability and therapeutic efficacy. Consequently, a multidimensional approach was imperative, necessitating the exploration of innovative pathways to surmount these limitations, thereby amplifying the utilitarian significance of anthocyanins and furnishing pivotal support for their continual advancement and broader application. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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26 pages, 4758 KiB

Open AccessReview

Selenium Modification of Natural Products and Its Research Progress

by Kaixuan Cheng, Yang Sun, Bowen Liu, Jiajia Ming, Lulu Wang, Chenfeng Xu, Yuanyuan Xiao, Chi Zhang and Longchen Shang

Foods 2023, 12(20), 3773; https://doi.org/10.3390/foods12203773 - 13 Oct 2023

Cited by 4 | Viewed by 2090

Abstract

The selenization of natural products refers to the chemical modification method of artificially introducing selenium atoms into natural products to interact with the functional groups in the target molecule to form selenides. Nowadays, even though scientists in fields involving organic selenium compounds have achieved numerous results due to their continuous investment, few comprehensive and systematic summaries relating to their research results can be found. The present paper summarizes the selenization modification methods of several kinds of important natural products, such as polysaccharides, proteins/polypeptides, polyphenols, lipids, and cyclic compounds, as well as the basic principles or mechanisms of the selenizing methods. On this basis, this paper explored the future development trend of the research field relating to selenized natural products, and it is hoped to provide some suggestions for directional selenization modification and the application of natural active ingredients. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

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