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Processes
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Food Biochemistry and Health: Recent Developments and Perspectives
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Food Biochemistry and Health: Recent Developments and Perspectives

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 15 July 2026 | Viewed by 20531

Special Issue Editor

Dr. Juristo Fonollá

E-Mail Website
Guest Editor
Department of Nutrition and Food Technology, University of Granada, 18071 Granada, Spain
Interests: food biochemistry; food composition; nutrients; healthy diets functional foods; novel foods; food supplements
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Society's growing concern for health has led to a worldwide increase in interest in proper nutrition. In recent years, much research has been directed towards studying the biochemistry of foods and how these compounds interact with the human body to influence disease prevention, delay ageing and maintain good mental health.

Recent research has focused on the development of functional foods rich in specific nutrients that provide additional health benefits beyond basic nutrition, as well as the search for new foods and the development of food supplements that facilitate personalised nutrition, taking into account the genetic and metabolic characteristics of each individual with specific diets.

The biochemistry of food and health is a dynamic and evolving field. Processes, with its Special Issue “Food Biochemistry and Health: Recent Developments and Perspectives”, aims to provide a forum to highlight the latest advances in the knowledge of food composition and its application to the development of healthy diets.

Dr. Juristo Fonollá
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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. Processes 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 2400 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 biochemistry
  • food composition
  • nutrients
  • healthy diets functional foods
  • novel foods
  • food supplements

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Published Papers (6 papers)

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Research

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17 pages, 405 KB  
Article
Chemical Profile of Gluten-Free Cookies Enriched with Cracked Brazil Nut (Bertholletia excelsa HBK) as a Source of Functional Compounds
by Elison de Souza Sevalho, Caroline Dutra Lacerda, Lucas de Souza Falcão, Silvana Nascimento e Silva, Ana Luísa Schiessl Fabri, Daniele Güllich Silva, Sergio Duvoisin Junior, Maria Manuela Camino Feltes, Ana C. Correia, António M. Jordão and Patrícia Melchionna Albuquerque
Processes 2026, 14(4), 713; https://doi.org/10.3390/pr14040713 - 21 Feb 2026
Viewed by 436
Abstract
The processing of Brazil nuts generates by-products such as cracked kernels and press cakes that are frequently undervalued despite their rich biochemical composition. This study provides a comparative compositional evaluation of partially defatted Brazil nut flour applied to gluten-free cookies, focusing on sugars, [...] Read more.
The processing of Brazil nuts generates by-products such as cracked kernels and press cakes that are frequently undervalued despite their rich biochemical composition. This study provides a comparative compositional evaluation of partially defatted Brazil nut flour applied to gluten-free cookies, focusing on sugars, tocopherols, selected phenolic acids, and mineral composition. Cookies formulated with Brazil nut flour were compared with control formulations and, descriptively, with commercial gluten-free products. The incorporation of Brazil nut flour resulted in consistent compositional enrichment, including higher levels of γ- and α-tocopherols, gallic and caffeic acids, and essential minerals, alongside a lower sucrose content relative to control cookies. From a food biochemistry perspective, these results indicate an improved nutritionally relevant of the formulated cookies. The findings support the compositional potential of Brazil nut by-products as upcycled ingredients for nutritionally improved gluten-free baked products and provide a foundation for future studies addressing biological activity, bioaccessibility, and functional validation. Full article
(This article belongs to the Special Issue Food Biochemistry and Health: Recent Developments and Perspectives)
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28 pages, 2227 KB  
Article
Development and Quality Characteristics of Grilled Pacific Cod (Gadus macrocephalus) Fillet Home Meal Replacement (HMR)
by Mi-Jeong Lee, Ah Hyun Son, Khawaja Muhammad Imran Bashir, Hye-Ryeon An, Dong-Myeong Kang, Sana Mansoor, Jae-Suk Choi and Jae Hak Sohn
Processes 2026, 14(4), 669; https://doi.org/10.3390/pr14040669 - 15 Feb 2026
Viewed by 620
Abstract
Changes in lifestyle and food consumption patterns have contributed to a growing demand for home meal replacements (HMRs), emphasizing the need for high-quality seafood-based products. This study aimed to develop a grilled Pacific cod (Gadus macrocephalus) fillet HMR prototype and to [...] Read more.
Changes in lifestyle and food consumption patterns have contributed to a growing demand for home meal replacements (HMRs), emphasizing the need for high-quality seafood-based products. This study aimed to develop a grilled Pacific cod (Gadus macrocephalus) fillet HMR prototype and to evaluate optimal processing conditions, quality characteristics, and shelf-life stability. High-frequency thawing was selected to improve raw material handling by minimizing drip loss to 11.91% and reducing thawing time to 15 min. A thyme-based marinade at a concentration of 3% for 20 min was applied to reduce odor and enhance sensory quality, and superheated steam grilling was compared with conventional heating methods. Processing parameters were optimized using response surface methodology, and smoking conditions were evaluated using different wood types. Superheated steam grilling produced superior sensory attributes under optimal conditions of 340 °C for 4 min, followed by cherry wood smoking at 60 °C for 5 min. The combined processing approach reduced total bacterial counts while maintaining acceptable physicochemical quality characteristics. Thermal processing increased texture firmness and nutritional density due to moisture loss, reduced lipid oxidation, and modified amino acid and fatty acid profiles. Shelf-life modeling indicated safe storage for up to 18 months under frozen conditions. These findings demonstrate that integrated marination, superheated steam grilling, and controlled smoking can be effectively applied to produce a safe, stable, and high-quality grilled Pacific cod HMR product. Full article
(This article belongs to the Special Issue Food Biochemistry and Health: Recent Developments and Perspectives)
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21 pages, 1805 KB  
Article
Quality, Nutritional Composition, and Antioxidant Potential of Muffins Enriched with Flax Cake
by Dorota Gumul, Marek Kruczek, Katarzyna Szary-Sworst, Renata Sabat and Anna Wywrocka-Gurgul
Processes 2025, 13(6), 1875; https://doi.org/10.3390/pr13061875 - 13 Jun 2025
Cited by 4 | Viewed by 1854
Abstract
The aim of this study was to investigate the im pact of incorporating flaxseed cake into wheat muffins on the levels of selected nutritional and bioactive compounds, specifically total polyphenols, phenolic acids, flavonols, and flavonoids. The influence of different levels of this additive [...] Read more.
The aim of this study was to investigate the im pact of incorporating flaxseed cake into wheat muffins on the levels of selected nutritional and bioactive compounds, specifically total polyphenols, phenolic acids, flavonols, and flavonoids. The influence of different levels of this additive on the quality attributes of the final product—such as color, texture, and volume—was also assessed. Furthermore, the health-promoting potential of the enriched muffins was analyzed using two free radical scavenging methods (DPPH and ABTS). The findings demonstrated that incorporating flax cake significantly increased the content of polyphenols and flavonoids (up to threefold) and phenolic acids (up to fortyfold). This highlights the potential of using flax cake to enrich food products and enhance the bioactive compound content of wheat muffins. Higher levels of flax cake addition (20%, 30%, and 40%) resulted in a notable increase in antioxidant activity, thereby enhancing the health-promoting properties of the muffins. Muffins with a 10% addition of flax cake exhibited comparable volume and reduced hardness relative to the control and a pleasant color. Full article
(This article belongs to the Special Issue Food Biochemistry and Health: Recent Developments and Perspectives)
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Review

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23 pages, 1214 KB  
Review
Exploring the Role of Onion Derived Polyphenols in Bone Health: A Systematic Review of In Vitro to Human Studies
by Simone Perna, Asmita Acharya, Giuseppe Mazzola, Sanije Zejnelhoxha, Giulia Gerosa and Mariangela Rondanelli
Processes 2025, 13(12), 3813; https://doi.org/10.3390/pr13123813 - 25 Nov 2025
Viewed by 1054
Abstract
Background: We evaluated certain factors relative to onion (Allium spp.) and onion-derived polyphenols. Methods: We searched PubMed, Scopus, and Google Scholar from 2010 to 20 October 2025 without language limits. Eligible designs comprised of in vitro, animal, and human studies assessing onion, [...] Read more.
Background: We evaluated certain factors relative to onion (Allium spp.) and onion-derived polyphenols. Methods: We searched PubMed, Scopus, and Google Scholar from 2010 to 20 October 2025 without language limits. Eligible designs comprised of in vitro, animal, and human studies assessing onion, onion extracts, or isolated onion-derived polyphenols with bone outcomes. Two reviewers independently screened, extracted, and assessed risk of bias (RoB 2 for RCTs; SYRCLE for animals). Results: We included X studies (a in vitro, b animal, and c human RCTs; N samples). In vitro limitations included the following: heterogeneous models, short human follow-up, small samples, and moderate-to-serious risk of bias in animals. Reports included improvements in bone mineral density (BMD), bone mineral content (BMC), bone turnover markers, and osteoclast/osteoblast activity. Onion extracts consistently inhibited RANKL-induced osteoclastogenesis while sparing osteoblast function. In animals, onion or quercetin/kaempferol preserved BMD and improved mineral content and (in several models) fracture healing. In one small RCT of onion juice (8 weeks), antioxidant status improved with a trend to attenuated BMD loss; a resveratrol RCT was excluded/included as a benchmark. Conclusions: Pre-clinical evidence suggests anti-resorptive and osteogenic effects of onion-derived polyphenols; human evidence is limited and characterized by low certainty. Longer RCTs are needed to define effective doses and clinical relevance. Full article
(This article belongs to the Special Issue Food Biochemistry and Health: Recent Developments and Perspectives)
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19 pages, 1514 KB  
Review
Glutamate and Its Role in the Metabolism of Plants and Animals
by Maria Stolarz and Agnieszka Hanaka
Processes 2025, 13(7), 2084; https://doi.org/10.3390/pr13072084 - 1 Jul 2025
Cited by 4 | Viewed by 3315
Abstract
Glutamate is one of the major naturally occurring non-essential amino acids. The aim of this review is to provide a comprehensive analysis of the role of glutamate as a key metabolite in the metabolism of plant and animal organisms. Its role in nutrition [...] Read more.
Glutamate is one of the major naturally occurring non-essential amino acids. The aim of this review is to provide a comprehensive analysis of the role of glutamate as a key metabolite in the metabolism of plant and animal organisms. Its role in nutrition and neurotransmission has intrigued researchers for many years. In both plants and animals, glutamate primarily exists in a monoanionic form characterised by unique physical and chemical properties. In plants, it is involved in the glutamine synthetase/glutamate synthase (GS/GOGAT) cycle, while in animals, it plays a role in the glutamine/glutamate cycle, which is closely related to the urea cycle. Glutamate is also closely linked to the Krebs cycle in both groups of organisms through α-ketoglutarate. Glutamate is essential in both biosynthetic and catabolic pathways and participates in numerous physiological processes in plants and animals. Animals acquire glutamate from food, while plants acquire it from the soil; however, both also synthesise it de novo. Once present in the body, it is transported across cell membranes by specific transporters driven by ionic gradients (a mechanism known as secondary active transport). It is involved in cellular and systemic signalling pathways by interacting with ionotropic and metabotropic receptors. Additionally, glutamate is an important ‘building block’ of many proteins, including storage proteins. It also occurs in the form of monosodium glutamate (MSG), a flavour enhancer that is widely used but often criticised. Due to its important role in metabolism and signalling, the significance of glutamate in nutrition and its impact on human health are vital areas of research in food biochemistry. These investigations contribute to the development of nutritious food products and the design of effective pharmaceuticals. In this paper, we also address unresolved questions in glutamate research and consider its practical applications. Full article
(This article belongs to the Special Issue Food Biochemistry and Health: Recent Developments and Perspectives)
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19 pages, 1349 KB  
Review
N-Nitrosamines in Meat Products: Formation, Detection and Regulatory Challenges
by Tomislav Rot, Dragan Kovačević, Kristina Habschied and Krešimir Mastanjević
Processes 2025, 13(5), 1555; https://doi.org/10.3390/pr13051555 - 17 May 2025
Cited by 7 | Viewed by 11881
Abstract
Nitrosamines (NAs) are a class of chemical compounds predominantly formed during the processing, curing, and storage of meat products through the reaction of nitrites with amines. Decades of toxicological and epidemiological evidence have unequivocally established several NAs as potent human carcinogens, with strong [...] Read more.
Nitrosamines (NAs) are a class of chemical compounds predominantly formed during the processing, curing, and storage of meat products through the reaction of nitrites with amines. Decades of toxicological and epidemiological evidence have unequivocally established several NAs as potent human carcinogens, with strong associations with gastrointestinal, pancreatic, and liver cancers. This review critically examines the pathways of NA formation in meat, the influence of processing conditions, and the factors contributing to their variability in food products. It also outlines state-of-the-art analytical techniques for their detection and summarizes recent scientific efforts to reduce their formation. Despite scientific consensus on the health hazards posed by dietary exposure to NAs, regulatory control remains fragmented and insufficient. Therefore, this review highlights the pressing need for coordinated international action and the development of a harmonized regulatory framework to mitigate public health risks. Full article
(This article belongs to the Special Issue Food Biochemistry and Health: Recent Developments and Perspectives)
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