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Foods
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Novel Technologies to Improve the Nutritional Properties of Food
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Novel Technologies to Improve the Nutritional Properties of Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (25 May 2024) | Viewed by 7850

Special Issue Editors

Prof. Dr. Yuhuan Liu

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and resources, Engineering Research Center for Biomass Conversion, Nanchang University, Ministry of Education, Nanchang 330047, China
Interests: food processing; biofunctional activity; food fermentation; microalgae food; functional food
Dr. Leipeng Cao

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Engineering Research Center for Biomass Conversion, Nanchang University, Ministry of Education, Nanchang 330047, China
Interests: food processing; extraction; biofunctional activity; nutritional properties

Special Issue Information

Dear Colleagues,

With the improvement of consumer's living levels, the nutritions, freshness, and biofunctional activity of food have attracted great attention. However, the texture, flavor and appearance of food are adversely affected by traditional processing (thermal processing, freezing, etc.), which eventually leads to the deterioration of its nutritional compounds (protein, peptide, polysaccharide, fatty acid, etc.) and biofunctional activity. In recent years, in order to overcome the limitations of traditional processing, non-thermal food processing (ultrasonic, cold plasma, pulse electric field, etc.) has begun to flourish, which has improved the appearance and biofunctional activity of food. Therefore, we invite scientists to contribute research on alternative emerging processing technologies for the food industry to improve its nutritional quality and functional activity.

Functional carbohydrates are used in the food and livestock industries because they are beneficial to human and animal health. Therefore, we aim to verify and elaborate on the functions and mechanisms of carbohydrates  in order to better develop functional products; one of the hot topics in this Special Issue will be how to adopt gentle processing techniques to obtain functional oligosaccharides with biodiversity from a wide range of food raw materials.

Prof. Dr. Yuhuan Liu
Dr. Leipeng Cao
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. Foods 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 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

  • functional activity
  • non-thermal processing
  • nutritional quality
  • traditional processing
  • emerging processing technologies
  • microalgae food
  • functional oligosaccharides
  • biodiversity
  • intestinal microbiota

Published Papers (5 papers)

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Research

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20 pages, 26780 KiB  
Article
Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects
by Vladimir Filipović, Milica Nićetin, Jelena Filipović, Alena Stupar, Jovana Kojić, Ivana Lončarević, Kosana Šobot and Jovanka Laličić-Petronijević
Foods 2024, 13(12), 1941; https://doi.org/10.3390/foods13121941 - 20 Jun 2024
Viewed by 543
Abstract
In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt [...] Read more.
In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition. Full article
(This article belongs to the Special Issue Novel Technologies to Improve the Nutritional Properties of Food)
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23 pages, 3027 KiB  
Article
The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley
by Haiam O. Elkatry, Sukainah E. H. Almubarak, Heba I. Mohamed, Khaled M. A. Ramadan and Abdelrahman R. Ahmed
Foods 2024, 13(12), 1940; https://doi.org/10.3390/foods13121940 - 19 Jun 2024
Viewed by 660
Abstract
An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, [...] Read more.
An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, and 100%) as a natural sweetener instead of sugar and barley flour as a source of dietary fiber, vitamins, and minerals instead of wheat flour (50%) in biscuit production over storage periods of 7, 14, and 21 days. The analysis revealed that the bisr Al-Khalas powder sample had a moisture content of 11.84%, ash content of 2.30%, and crude fiber content of 10.20%. Additionally, it had a low protein (2.50%) and fat (0.77%) content, with total carbohydrates at 82.59%. The gradual substitution of bisr Al-Khalas in biscuit production resulted in an increased moisture, ash, fat, protein, crude fiber, and iron content, as well as a decrease in total carbohydrate percentage. A chemical analysis of bisr Al-Khalas powder demonstrated high levels of antioxidants, with 248.49 mg gallic acid/g of phenolic compounds, 31.03 mg quercetin/g of flavonoids, and an antioxidant activity ranging from 42.30%, as shown by the DPPH test. The peroxide content was 0.009 mg equivalent/kg. Biscuit samples with different proportions of bisr Al-Khalas showed an improved resistance to oxidation compared to samples without bisr Al-Khalas, with increased resistance as the percentage of replacement increased during storage. Physical properties such as the diameter, height, and spread percentage, as well as organoleptic properties like color, flavor, aroma, and taste, were significantly enhanced with higher levels of bisr Al-Khalas in the mixture. Biscuit samples fortified with 100% pure bisr Al-Khalas powder were found to be less acceptable, while samples with a 25% substitution did not negatively impact sensory properties. In addition, acrylamide and hydroxymethylfurfural (HMF) were not detected in bisr powder and biscuit samples prepared at different concentrations (25%, 50%, and 100%). In conclusion, the study suggests that bisr Al-Khalas powder, an underutilized waste product, has the potential to add value to commercial biscuit production due to its high nutritional value and extended storage period resulting from its potent antioxidant activity. Full article
(This article belongs to the Special Issue Novel Technologies to Improve the Nutritional Properties of Food)
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Review

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27 pages, 3211 KiB  
Review
Intelligent System/Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application
by Dianyuan Wang, Min Zhang, Qiyong Jiang and Arun S. Mujumdar
Foods 2024, 13(11), 1662; https://doi.org/10.3390/foods13111662 - 25 May 2024
Viewed by 821
Abstract
The quality of fresh foods tends to deteriorate rapidly during harvesting, storage, and transportation. Intelligent detection equipment is designed to monitor and ensure product quality in the supply chain, measure appropriate food quality parameters in real time, and thus minimize quality degradation and [...] Read more.
The quality of fresh foods tends to deteriorate rapidly during harvesting, storage, and transportation. Intelligent detection equipment is designed to monitor and ensure product quality in the supply chain, measure appropriate food quality parameters in real time, and thus minimize quality degradation and potential financial losses. Through various available tracking devices, consumers can obtain actionable information about fresh food products. This paper reviews the recent progress in intelligent detection equipment for sensing the quality deterioration of fresh foods, including computer vision equipment, electronic nose, smart colorimetric films, hyperspectral imaging (HSI), near-infrared spectroscopy (NIR), nuclear magnetic resonance (NMR), ultrasonic non-destructive testing, and intelligent tracing equipment. These devices offer the advantages of high speed, non-destructive operation, precision, and high sensitivity. Full article
(This article belongs to the Special Issue Novel Technologies to Improve the Nutritional Properties of Food)
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19 pages, 1632 KiB  
Review
Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch
by Kai Chen, Pinghui Wei, Meiqi Jia, Lihao Wang, Zihan Li, Zhongwei Zhang, Yuhuan Liu and Lin Shi
Foods 2024, 13(4), 558; https://doi.org/10.3390/foods13040558 - 12 Feb 2024
Cited by 1 | Viewed by 1062
Abstract
Starchy foods are an essential part of people’s daily diet. Starch is the primary substance used by plants to store carbohydrates, and it is the primary source of energy for humans and animals. In China, a variety of plants, including edible medicinal plants, [...] Read more.
Starchy foods are an essential part of people’s daily diet. Starch is the primary substance used by plants to store carbohydrates, and it is the primary source of energy for humans and animals. In China, a variety of plants, including edible medicinal plants, such as Pueraria root, yam tuber and coix seed, are rich in starch. However, limited by their inherent properties, kudzu starch and other starches are not suitable for the modern food industry. Natural starch is frequently altered by physical, chemical, or biological means to give it superior qualities to natural starch as it frequently cannot satisfy the demands of industrial manufacturing. Therefore, the deep processing market of modified starch and its products has a great potential. This paper reviews the modification methods which can provide excellent functional, rheological, and processing characteristics for these starches that can be used to improve the physical and chemical properties, texture properties, and edible qualities. This will provide a comprehensive reference for the modification and application of starch from medicinal and edible plants. Full article
(This article belongs to the Special Issue Novel Technologies to Improve the Nutritional Properties of Food)
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27 pages, 717 KiB  
Review
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
by Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin and Yvonne Chow
Foods 2023, 12(17), 3222; https://doi.org/10.3390/foods12173222 - 27 Aug 2023
Cited by 5 | Viewed by 4077
Abstract
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety [...] Read more.
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enhancing the nutritional content and stability of plant-based meat alternatives, but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, and high costs have been raised in their use. Fermentation with microorganisms such as Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, and Rhizopus oryzae improves digestibility and reduces allergenicity and antinutritive factors more effectively. At the same time, microbial metabolites can boost the final product’s safety, nutrition, and sensory quality, although some concerns regarding their toxicity remain. Designing a single starter culture or microbial consortium for plant-based meat alternatives can be a novel solution for advancing the health benefits of the final product while still fulfilling the demands of an expanding and sustainable economy. Full article
(This article belongs to the Special Issue Novel Technologies to Improve the Nutritional Properties of Food)
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