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Metabolites
Special Issues
Bioactive Compounds Biosynthesis and Metabolism in Food
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Bioactive Compounds Biosynthesis and Metabolism in Food

A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Food Metabolomics".

Deadline for manuscript submissions: closed (15 February 2024) | Viewed by 3135

Special Issue Editors

Dr. Mariane Bittencourt Fagundes

E-Mail Website
Guest Editor
Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
Interests: food science and technology
Dr. Raquel Guidetti Vendruscolo

E-Mail Website
Guest Editor
Science and Technology Institute, Federal University of Vales do Jequitinhonha e Mucuri, Diamantina, Brazil
Interests: food science and technology

Special Issue Information

Dear Colleagues,

Food quality has been highlighted in recent decades as one of the most important areas of study due to the increasing concerns over human health, today this field involves not only food shelf-life improvement, but also the enhancement of bioactive metabolites. Improving food quality depends upon a proper comprehension of food metabolisms and their modulation. In this sense, variations can occur owing to diverse external conditions at all stages of the food cycle, from initial culture until storage. Such differences can be also addressed with food processing improvements through the use of technologies such as ultrasound, microwave, pulse electric field, and others. Moreover, these elucidations regarding food metabolism can only be observed because of the new technologies and methodologies which have been developed in analytical chemistry, together with advances in molecular biology and genomics, and all these advances boost the discovery of bioactive molecules. This Special Issue will focus on the discovery and modulation of the biosynthetic pathways of bioactive compounds in all kinds of food matrices, including new methods and techniques applied for this purpose.

Dr. Mariane Bittencourt Fagundes
Dr. Raquel Guidetti Vendruscolo
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. Metabolites is an international peer-reviewed open access monthly 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 2700 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 quality
  • chemical biosynthesis
  • bioactive compounds modulation
  • metabolomics
  • genomics

Published Papers (2 papers)

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Research

28 pages, 6787 KiB  
Article
A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread
by Glauce Kelly Silva do Nascimento, Michelle Santos Silva, Irene Andressa, Mariane Bittencourt Fagundes, Raquel Guidetti Vendruscolo, Josimar Rodrigues Oliveira, Milene Teixeira Barcia, Vivian Machado Benassi, Nathália de Andrade Neves, Cristiane Teles Lima and Marcio Schmiele
Metabolites 2024, 14(1), 35; https://doi.org/10.3390/metabo14010035 - 4 Jan 2024
Viewed by 1307
Abstract
Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which [...] Read more.
Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24–96 h) and temperature (18–32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity. Full article
(This article belongs to the Special Issue Bioactive Compounds Biosynthesis and Metabolism in Food)
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16 pages, 3362 KiB  
Article
The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea
by Ziwei Zhou, Qingyang Wu, Hongting Rao, Liewei Cai, Shizhong Zheng and Yun Sun
Metabolites 2023, 13(7), 868; https://doi.org/10.3390/metabo13070868 - 20 Jul 2023
Cited by 2 | Viewed by 1046
Abstract
Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromatic quality of [...] Read more.
Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromatic quality of oolong tea need to be revealed, and the formation mechanism of VBs/VPs based on AAAT branches during the post-harvest process of oolong tea remains unclear. Therefore, in this study, raw oolong tea and manufacturing samples were used as the test materials, and targeted metabolomics combined with transcriptome analysis was also conducted. The results showed that thirteen types of VBs/VPs were identified, including nine types of VPs and four types of VBs. Based on the OAV calculation, in raw oolong tea, 2-hydroxy benzoic acid methyl ester and phenylethyl alcohol were identified as key components of the aromatic quality of oolong tea. As for the results from the selection of related genes, firstly, a total of sixteen candidate CsAAAT genes were selected and divided into two sub-families (CsAAAT1 and CsAAAT2); then, six key CsAAAT genes closely related to VB/VP formation were screened. The upregulation of the expression level of CsAAAT2-type genes may respond to light stress during solar-withering as well as the mechanical force of turnover. This study can help to understand the formation mechanism of aromatic compounds during oolong tea processing and provide a theoretical reference for future research on the formation of naturally floral and fruity aromas in oolong tea. Full article
(This article belongs to the Special Issue Bioactive Compounds Biosynthesis and Metabolism in Food)
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