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Innovative Applications of Mass Spectrometry to Valorize Food and Agro-Food...
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Innovative Applications of Mass Spectrometry to Valorize Food and Agro-Food By-Products

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

Deadline for manuscript submissions: closed (20 December 2022) | Viewed by 9289

Special Issue Editors

Dr. Aiello Gilda

E-Mail Website
Guest Editor
Department of Human Science and Quality of Life Promotion, University San Raffaele, Rome, Italy
Interests: plant proteins; discovery and identification of bioactive peptides; functional food; food analysis by mass spectrometry; peptide stability
Prof. Dr. Anna Arnoldi

E-Mail Website
Guest Editor
Department of Pharmaceutical Sciences, Faculty of Pharmacy, University of Milan, Milan, Italy
Interests: plant proteins and peptides; functional foods and dietary supplements; analytical methods by mass spectrometry; phytochemical characterization
Special Issues, Collections and Topics in MDPI journals
Dr. Gianluca Tripodi

E-Mail Website
Guest Editor
Department of Human Science and Quality of Life Promotion, University San Raffaele, Rome, Italy
Interests: chemical, physical and sensory characterisation of agro-food products; determination of bioactive substances for the formulation of functional foods; determination of the shelf-life of foods and on product and process quality control; analytical chemistry based on mass spectrometry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The biodegradable fraction of industrial wastes is considered a sustainable source of biomass endowed of high nutritional potential and high technological value. Optimizing its management means optimizing resources according to circular economy. Currently, several include bioprocesses and green technologies, such as pressurized liquid extraction, ultrasonication and/or pre-enzymatic treatments, applied on agro-food by-products aimed at increasing the yield of its constituents.

However, in this context, the choice of the best technological strategies and chemical characterisation is required if the by-products are intended for human consumption. The quality of by-products in terms of phytochemicals, proteins, lipids and functional small molecules needs to be assessed, particularly if innovative bioprocesses that are more or less invasive are applied to waste.

The application of mass spectrometry (MS) methods based on both untargeted and targeted approaches coupled to chromatographic systems represents to date a good tool for understanding the effects of processing on agro-food by-products quality, especially if the recovery techniques can impact the quality of the proteins, lipids and metabolites. Based on the above-mentioned premises, this Special Issue intends to collect research articles and review papers dealing with the development of rapid and innovative MS-based approaches as good perspective for boosting environmental as well as economic sustainability of our current food system. The following are welcomed: methodological papers focused on by-product molecular profiling and articles that deepen the identification; physical and sensory characterization; and quantification of the main components including bioactive compounds of agro-food by-products.

Dr. Aiello Gilda
Prof. Dr. Anna Arnoldi
Dr. Gianluca Tripodi
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

  • food and agro-food by-product
  • sustainability
  • mass spectrometry
  • food analysis
  • food quality
  • food processing
  • chromatography
  • metabolite
  • protein and lipid profiling
  • phytochemicals characterization

Published Papers (4 papers)

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Research

13 pages, 1878 KiB  
Article
Impact of Agro-Industrial Side-Streams on Sesquiterpene Production by Submerged Cultured Cerrena unicolor
by Nils Püth, Franziska Ersoy, Ralf G. Berger and Ulrich Krings
Foods 2023, 12(3), 668; https://doi.org/10.3390/foods12030668 - 3 Feb 2023
Cited by 1 | Viewed by 1799
Abstract
The quality and harvest of essential oils depend on a large number of factors, most of which are hard to control in an open-field environment. Therefore, Basidiomycota have gained attention as a source for biotechnologically produced terpenoids. The basidiomycete Cerrena unicolor (Cun) was [...] Read more.
The quality and harvest of essential oils depend on a large number of factors, most of which are hard to control in an open-field environment. Therefore, Basidiomycota have gained attention as a source for biotechnologically produced terpenoids. The basidiomycete Cerrena unicolor (Cun) was cultivated in submerged culture, and the production of sesquiterpenoids was analyzed via stir bar sorptive extraction (SBSE), followed by thermo-desorption gas chromatography coupled with mass spectrometry (TDS-GC-MS). Identification of aroma-active sesquiterpenoids was supported by GC, coupled with an olfactory detection port (ODP). Following the ideal of a circular bioeconomy, Cun was submerged (up-scalable) cultivated, and supplemented with a variety of food industrial side-streams. The effects of the different supplementations and of pure fatty acids were evaluated by liquid extraction and analysis of the terpenoids via GC-MS. As sesquiterpenoid production was enhanced by the most by lipid-rich side-streams, a cultivation with 13C-labeled acetate was conducted. Data confirmed that lipid-rich side-streams enhanced the sesquiterpene production through an increased acetyl-CoA pool. Full article
(This article belongs to the Special Issue Innovative Applications of Mass Spectrometry to Valorize Food and Agro-Food By-Products)
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16 pages, 4376 KiB  
Article
Lipidomic Profiling of Rice Bran after Green Solid–Liquid Extractions for the Development of Circular Economy Approaches
by Silvia Guazzotti, Cristina Pagliano, Francesco Dondero and Marcello Manfredi
Foods 2023, 12(2), 384; https://doi.org/10.3390/foods12020384 - 13 Jan 2023
Cited by 3 | Viewed by 2021
Abstract
Rice bran is a rather underutilized by-product of the rice industry that nowadays is far from being valorized. In this study, the lipidomic profile of bran of the Italian rice variety, Roma, has been evaluated through ultra performance liquid chromatography—tandem mass spectrometry. Crude [...] Read more.
Rice bran is a rather underutilized by-product of the rice industry that nowadays is far from being valorized. In this study, the lipidomic profile of bran of the Italian rice variety, Roma, has been evaluated through ultra performance liquid chromatography—tandem mass spectrometry. Crude lipid extracts were obtained from rice bran treated with different green solvents (1-butanol, ethanol and methyl tert-butyl ether/methanol mixture) in combination with an ultrasonic pre-treatment, and then compared with extracts obtained with standard solvents (chloroform/methanol mixture). Lipid yield, number and type of lipids and composition of prevalent lipid classes extracted were evaluated in order to provide an exhaustive lipid profile of the rice bran and to identify the most efficient green solvent for solid–liquid extractions. Twelve different lipid classes and a maximum of 276 lipids were identified. Ethanol and methyl tert-butyl ether/methanol solvents provided higher lipid extraction yields, the former being the most effective solvent for the extraction of triglycerides and N-acylethanolamines and the latter the most effective for the extraction of diglycerides, phospholipids and ceramides at 4 °C. Moreover, extraction with ethanol at 20 °C gave similar results as at 4 °C in terms of lipid yield and for most of the classes of lipids extracted. Taken together, our results indicate ethanol and methyl tert-butyl ether/methanol as excellent solvents for lipid extraction from rice bran, with the aim to further valorize this food by-product in the perspective of a circular economy. Full article
(This article belongs to the Special Issue Innovative Applications of Mass Spectrometry to Valorize Food and Agro-Food By-Products)
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17 pages, 2984 KiB  
Article
Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation
by Gilda Aiello, Ruoxian Xu, Raffaele Pugliese, Martina Bartolomei, Jianqiang Li, Carlotta Bollati, Lukas Rueller, Josef Robert, Anna Arnoldi and Carmen Lammi
Foods 2022, 11(22), 3693; https://doi.org/10.3390/foods11223693 - 18 Nov 2022
Cited by 3 | Viewed by 1880
Abstract
The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond and coconut drinks production by using ultrasound-assisted extraction [...] Read more.
The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond and coconut drinks production by using ultrasound-assisted extraction (UAE) to obtain protein ingredients for human use. Starting from coconut and almond press cakes, whose initial protein contents were 19.7% and 18.6%, respectively, the UAE treatment allowed liquid fractions to be obtained that were then freeze-dried: the extraction yields were 24.4 g dry extract/100 g press cake in case of coconut and 49.3 g dry extract/100 g press cake in case of almond. The protein contents of these dried materials were 30.10% and 22.88%, respectively. The quality of the extracted protein ingredients was assessed in term of phytic acid content, protein profile, techno-functional features, and antioxidant properties. The sonication had also a favorable effect on digestibility. Full article
(This article belongs to the Special Issue Innovative Applications of Mass Spectrometry to Valorize Food and Agro-Food By-Products)
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16 pages, 1674 KiB  
Article
Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour
by Maria Merlino, Gianluca Tripodi, Fabrizio Cincotta, Ottavia Prestia, Anthea Miller, Antonio Gattuso, Antonella Verzera and Concetta Condurso
Foods 2022, 11(18), 2783; https://doi.org/10.3390/foods11182783 - 9 Sep 2022
Cited by 12 | Viewed by 2952
Abstract
Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying [...] Read more.
Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying ingredient in the production of gnocchi, a typical Italian potato-based fresh pasta, and to investigate the effects of the addition on the quality and consumers’ acceptability of the enriched products. Three formulations have been developed using 5–20% HSF in substitution of soft wheat flour. Nutritional value, cooking quality, color, texture and sensory profile, and the consumers’ acceptability of gnocchi samples were evaluated, as well as the functional properties of pure and composite flours and the HSF aroma compounds. HSF addition allowed to enhance the nutritional value of gnocchi, gaining the nutritional claim of “source of fiber” in case of formulations with ≥10% of HSF. Moreover, the fortified gnocchi had a high technological quality in terms of cooking loss, cooking resistance and textural properties, and average sensory quality; however, the vegetable and hemp odor and the bitter taste make them not well appreciated by consumers highlighting the need for improving the HSF sensory quality for consumers’ satisfaction. Full article
(This article belongs to the Special Issue Innovative Applications of Mass Spectrometry to Valorize Food and Agro-Food By-Products)
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