Phytochemical Alterations Induced by Food Processing and Food Supplement Processing
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 27 February 2025 | Viewed by 35
Special Issue Editors
2. Technology Development Zone, Depark Technopark, Spil Innova R&D, Dokuz Eylul University, Izmir, Turkey
Interests: food chemistry; food bioactives; plant bioactives; food processing
Interests: bioactive natural products; polyphenols; vine and wine; NMR; authenticity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Existing food processing techniques usually result in chemical modifications of foods and nutraceutical food supplements. Maillard reactions, hydrolysis, hydrogenation, oxidation, enzymatic reactions, metabolic-induced reactions, and depolymerization may occur during food processing. These reactions can improve or degrade several products’ nutritional and sensory characteristics, and phytochemical substances can be effected. Various reactions induced by food processing are responsible for the formation of harmful compounds or toxins that affect food safety, which should be avoided, and some modifications can be generated in phytochemicals. Moreover, innovative food processing, via high hydrostatic pressure and ultrasound, can affect bioactive phytochemicals in foods and food supplements. To improve food products and food supplements or avoid excessive degradation, it is very important to understand how these reactions occur, their pathways, and their consequences on food’s nutritional and sensory characteristics.
The advanced analysis of food using HPLC-MS, GC-MS, NMR, FTIR, and other chromatographic and spectrophotometric techniques can help to better understand the phytochemical alterations caused by food processing. The abovementioned techniques facilitate an increase in sensitivity and specificity to determine compounds, reduce sample sizes, increase analysis productivity in some cases, and improve the accuracy and precision of results. Studies lead to a more comprehensive understanding of food products’ quality, safety, and nutritional value. The main challenge in improving food products and food supplements containing phytochemicals is understanding the mechanisms involved in forming bioactive compounds and the mechanisms of food compound degradation. To achieve this goal, research with a greater focus on the chemical and phytochemical alterations caused by thermal and non-thermal technologies should be addressed.
Understanding food chemical and phytochemical transformations eases the challenges faced in quality and sensory control. Making improvements in nutritional value and modulating aromas and flavors are major challenges due to the lack of knowledge of the reaction pathways and how to use them to improve food products. The impact of the food matrix and interactions between food processing strategies on the bioaccessibility of dietary phytochemicals is also significant.
The aim of this Special Issue is to investigate advanced analytical tools to characterize and measure the phytochemical alterations that occur during any stage of existing food processing and innovative food processing technologies.
We especially welcome manuscripts in the form of review articles pertaining to this theme.
Prof. Dr. Özlem Tokuşoĝlu
Prof. Dr. Tristan Richard
Guest Editors
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Keywords
- phytochemicals
- phytochemical alterations
- food bioactives
- plant bioactives
- reaction mechanisms
- food supplements
- food supplement processing
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