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Foods
Special Issues
Deep Processing and Comprehensive Utilization of Agricultural Products
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Deep Processing and Comprehensive Utilization of Agricultural Products

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

Deadline for manuscript submissions: 15 October 2024 | Viewed by 2659

Special Issue Editors

Dr. Juan Wang

E-Mail Website
Guest Editor
School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Interests: food nutrition and health; functional food development; agricultural product processing
Prof. Dr. Jihong Huang

E-Mail Website
Guest Editor
College of Agriculture, Henan University, Zhengzhou, China
Interests: bioconversion and green manufacturing of agricultural products

Special Issue Information

Dear Colleagues,

There are many types of agricultural resources all over the world, including grain and oil, fruits and vegetables, livestock and poultry, aquatic products, plants with some functional ingredients, edible fungi, and so on. They are the main raw materials of the food industry. With the progress of science and technology, deep processing technology, equipment, and other aspects of agricultural products have also seen great development. In addition, the comprehensive utilization of by-products in the processing of agricultural products is also a field that the food industry needs to focus on, such as the extraction of polysaccharides /polyphenols /dietary fibers from fruit peels, using wheat bran in some bakery products, using the shells of shrimp and crab for animal feed, and so on. Through deep processing, by-product wastes can be turned into treasures. Therefore, this Special Issue aims to collect basic research and applied research related to technology, processing, equipment, product development, and high-value utilization of by-products in the field of agricultural product processing.

Dr. Juan Wang
Prof. Dr. Jihong Huang
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

  • agricultural products
  • food
  • by-products
  • technology
  • processing
  • equipment
  • product development
  • comprehensive utilization

Published Papers (3 papers)

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Research

17 pages, 3175 KiB  
Article
Purification, Characterization, and Anti-Inflammatory Potential of Free and Bound Polyphenols Extracted from Rosa roxburghii Tratt Pomace
by Chao Li, Hengyi Li, Xiong Fu, Qiang Huang and Yinghua Li
Foods 2024, 13(13), 2044; https://doi.org/10.3390/foods13132044 - 27 Jun 2024
Viewed by 557
Abstract
Rosa roxburghii Tratt pomace (RRTP), an underutilized byproduct, is rich in polyphenol compounds. This study aimed to further explore the purification, characterization, anti-inflammatory activities, and underlying molecular mechanisms of free polyphenols (RRTP-FP) and bound polyphenols (RRTP-BP) from RRTP. The results indicated that AB-8 [...] Read more.
Rosa roxburghii Tratt pomace (RRTP), an underutilized byproduct, is rich in polyphenol compounds. This study aimed to further explore the purification, characterization, anti-inflammatory activities, and underlying molecular mechanisms of free polyphenols (RRTP-FP) and bound polyphenols (RRTP-BP) from RRTP. The results indicated that AB-8 macroporous resin emerged as the preferred choice for subsequent separation and purification. The purities of purified RRTP-FP (P-RRTP-FP) and purified RRTP-BP (P-RRTP-BP) increased by 103.34% and 66.01%, respectively. Quantitative analysis identified epigallocatechin, epicatechin, and ellagic acid as the main phenolic compounds in P-RRTP-FP. In P-RRTP-BP, the primary phenolic compounds were ellagic acid, epicatechin, and gallic acid. In vitro antioxidant assays demonstrated the superior DPPH and ABTS radical scavenging activities of P-RRTP-FP and P-RRTP-BP compared to vitamin C. Treatment with P-RRTP-FP and P-RRTP-BP reduced nitric oxide (NO) and reactive oxygen species (ROS) production, mitigated the decline in cellular membrane potential, and significantly downregulated the mRNA expression of pro-inflammatory cytokines and inducible nitric oxide synthase (iNOS) in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Additionally, P-RRTP-FP and P-RRTP-BP inhibited the phosphorylation of pertinent proteins in the nuclear factor kappa-B (NF-κB) and mitogen-activated protein kinase (MAPK) signaling pathways. This finding suggests potential utility of RRTP-derived polyphenols as anti-inflammatory agents for managing severe inflammatory conditions. Full article
(This article belongs to the Special Issue Deep Processing and Comprehensive Utilization of Agricultural Products)
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20 pages, 7438 KiB  
Article
Comparison of Polygonatum sibiricum Polysaccharides Found in Young and Mature Rhizomes
by Yan Chen, Jing Liu, Yifan Xu, Chaoqun Sun, Wenjie Qu, Hanchen Du, Menglu He, Junsheng Huo, Jing Sun, Jian Huang and Jiyong Yin
Foods 2024, 13(13), 2010; https://doi.org/10.3390/foods13132010 - 25 Jun 2024
Viewed by 859
Abstract
The main active component of Polygonatum sibiricum (P. sibiricum) rhizome is Polygonatum sibiricum Polysaccharide (PsP) with antioxidant function. At present, only the mature rhizome of P. sibiricum is used to extract PsP, while the young rhizome of by-product is discarded directly [...] Read more.
The main active component of Polygonatum sibiricum (P. sibiricum) rhizome is Polygonatum sibiricum Polysaccharide (PsP) with antioxidant function. At present, only the mature rhizome of P. sibiricum is used to extract PsP, while the young rhizome of by-product is discarded directly as waste, resulting in significant wastage of P. sibiricum resources. We used ultrasound-assisted extraction-deep eutectic solvents (UAE-DESs) method to extract PsP of young and mature rhizomes, respectively. The extraction rate, structure composition and antioxidant ability of PsP between young and mature rhizomes were compared, so as to provide references for comprehensive utilization of P. sibiricum resources. The PsP extraction rate (33.88 ± 1.95%) of young rhizome was close to that (45.08 ± 1.92%) of mature rhizomes. The main component (PsP-2) of the PsP in young rhizome contained six kinds of monosaccharides, which belonged to acidic polysaccharides. The above characteristics of the PsP of young rhizome were similar to those of mature rhizome. The PsP of young rhizome also exhibited similar biological activity to that of the mature rhizome, which indicated even more advantages in DPPH free radical scavenging ability. The results of this study support the utility of the young rhizome, consequently helping to avoid unnecessary waste and provide reference for comprehensive utilization of P. sibiricum. Full article
(This article belongs to the Special Issue Deep Processing and Comprehensive Utilization of Agricultural Products)
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14 pages, 2297 KiB  
Article
Selenium-Chelating Peptide Derived from Wheat Gluten: In Vitro Functional Properties
by Yinchen Hou, Xinyang Chen, Mingyi Zhang, Shengru Yang, Aimei Liao, Long Pan, Zhen Wang, Xiaolin Shen, Xiaoqing Yuan and Jihong Huang
Foods 2024, 13(12), 1819; https://doi.org/10.3390/foods13121819 - 10 Jun 2024
Viewed by 612
Abstract
The efficacy of selenium-chelating polypeptides derived from wheat protein hydrolysate (WPH-Se) includes enhancing antioxidant capacity, increasing bioavailability, promoting nutrient absorption, and improving overall health. This study aimed to enhance the bioavailability and functional benefits of exogenous selenium by chelating with wheat gluten protein [...] Read more.
The efficacy of selenium-chelating polypeptides derived from wheat protein hydrolysate (WPH-Se) includes enhancing antioxidant capacity, increasing bioavailability, promoting nutrient absorption, and improving overall health. This study aimed to enhance the bioavailability and functional benefits of exogenous selenium by chelating with wheat gluten protein peptides, thereby creating bioactive peptides with potentially higher antioxidant capabilities. In this study, WPH-Se was prepared with wheat peptide and selenium at a mass ratio of 2:1, under a reaction system at pH 8.0 and 80 °C. The in vitro antioxidant activity of WPH-Se was evaluated by determining the DPPH, OH, and ABTS radical scavenging rate and reducing capacity under different conditions, and the composition of free amino acids and bioavailability were also investigated at various digestion stages. The results showed that WPH-Se possessed significant antioxidant activities under different conditions, and DPPH, OH, and ABTS radical scavenging rates and reducing capacity remained high at different temperatures and pH values. During gastrointestinal digestion in vitro, both the individual digestate and the final digestate maintained high DPPH, OH, and ABTS radical scavenging rates and reducing capacity, indicating that WPH-Se was able to withstand gastrointestinal digestion and exert antioxidant effects. Post-digestion, there was a marked elevation in tryptophan, cysteine, and essential amino acids, along with the maintenance of high selenium content in the gastrointestinal tract. These findings indicate that WPH-Se, with its enhanced selenium and amino acid profile, serves as a promising ingredient for dietary selenium and antioxidant supplementation, potentially enhancing the nutritional value and functional benefits of wheat gluten peptides. Full article
(This article belongs to the Special Issue Deep Processing and Comprehensive Utilization of Agricultural Products)
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