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Processes
Special Issues
The Development and Application of Food Chemistry Technology
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The Development and Application of Food Chemistry Technology

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

Deadline for manuscript submissions: 30 November 2024 | Viewed by 2796

Special Issue Editor

Dr. Marina Krpan

E-Mail Website
Guest Editor
Department of Food Quality Control, University of Zagreb, Faculty of Food Technology and Biotechnology, 10000 Zagreb, Croatia
Interests: food safety; food quality control; food analysis; sensory analysis

Special Issue Information

Dear Colleagues,

Food chemistry technology in the food system needs to be based on food industry innovation strategies. Nowadays, with increasing nutritional needs for health and wellbeing—considering not only technological changes but also social and environmental changes—food should be produced to satisfy nutritional, personal, and social needs and to minimize negative impacts on the environment and human health by reducing food waste from industry via the implementation of innovative technologies.

This Special Issue “The Development and Application of Food Chemistry Technology” will present innovation in the food industry and in food technology by providing research on food processing and the steps of food traceability, including primary and secondary processing, manufacturing, and distribution.

In this Special Issue, review papers and research in the field of development and application of new innovative food production technologies are expected to prioritize the nutritional needs of consumers, on the one hand, and meet food safety guidelines and prevent food production waste, on the other hand.

Food chemistry technology topics include the development and application of methods in the following areas:

  • Food composition analysis;
  • Novel technology approach;
  • Development of new analytical methods;
  • Food safety determination.

We hope that you will consider participating in this Special Issue.

Sincerely,

Dr. Marina Krpan
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 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. Processes 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 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 analysis
  • food chemistry
  • sensory analysis
  • food safety
  • food processing
  • bioactive components of food
  • analytical methods

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

14 pages, 1070 KiB  
Article
Harnessing the Potential of Harpin Proteins: Elicitation Strategies for Enhanced Secondary Metabolite Accumulation in Grapevine Callus Cultures
by Selda Daler, Irem Karaca, Hava Delavar and Ozkan Kaya
Processes 2024, 12(7), 1416; https://doi.org/10.3390/pr12071416 - 7 Jul 2024
Viewed by 938
Abstract
Grapes and grape products are rich in secondary metabolites such as phenolic compounds and anthocyanins, which have antioxidant properties. These compounds possess health-promoting attributes, including cardioprotective, antimicrobial, and anticancer effects. In recent years, biotechnological methods have been employed to produce high quantities and [...] Read more.
Grapes and grape products are rich in secondary metabolites such as phenolic compounds and anthocyanins, which have antioxidant properties. These compounds possess health-promoting attributes, including cardioprotective, antimicrobial, and anticancer effects. In recent years, biotechnological methods have been employed to produce high quantities and purity of secondary metabolites under in vitro conditions, aiming to elucidate their complex functions and optimize production methods. However, the potential effects of harpin proteins on the accumulation of secondary compounds in callus cultures have not been investigated thus far. Harpin proteins, encoded by the hrp gene clusters in Gram-negative phytopathogens, are known to trigger defense responses in various plant species by promoting the accumulation of secondary compounds. These findings suggest that harpin proteins may have the potential to enhance secondary metabolite accumulation in callus cultures. This study therefore investigated the potential of applying different concentrations of harpin protein (0, 0.1, 1, 10, and 100 ppm) to increase secondary metabolite production in calluses derived from petioles of the “Horoz Karası” grape cultivar. Our findings revealed that 1 and 10 ppm harpin treatments resulted in the highest anthocyanin accumulations, with 17.21 and 16.57 CV/g, respectively, representing 1.95- and 1.87-fold increases compared to control treatments, respectively. Total phenolic content peaked at 0.39 mg GAE g−1 FW with the 1 ppm harpin treatment, representing a 4.33-fold increase over the control. Total flavanol levels reached their highest levels at 0.027 mg CE g−1 FW with 1 and 10 ppm harpin concentrations, resulting in a 2.25-fold increase compared to the control. The highest averages for total flavonol content were recorded at 0.024 and 0.021 mg RE g−1 FW with 1 and 10 ppm harpin concentrations, respectively, representing 1.5- and 1.3-fold increases over the control. Principal component analysis (PCA) corroborated the results obtained from the heatmap analysis, indicating that harpin applications at 1 and 10 ppm were the most effective concentration range for maximizing secondary metabolite synthesis, while very low or high concentrations diminished these effects. These findings offered valuable insights for optimizing the production of high-value bioactive compounds, which can be utilized in various fields such as medicine, pharmaceuticals, food, and cosmetics. These results are expected to serve as a valuable reference for elucidating the mechanisms by which harpin proteins, rarely used in vitro, exert their effects on grapevine calluses, contributing to the literature in this domain. Full article
(This article belongs to the Special Issue The Development and Application of Food Chemistry Technology)
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14 pages, 6347 KiB  
Article
Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects
by Seydi Yıkmış, Berna Erdal, Caglar Doguer, Okan Levent, Melikenur Türkol and Nazan Tokatlı Demirok
Processes 2024, 12(3), 517; https://doi.org/10.3390/pr12030517 - 3 Mar 2024
Cited by 2 | Viewed by 1386
Abstract
Onion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology [...] Read more.
Onion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology (RSM) and artificial neural network (ANN) application models. Second, the anticancer, antibacterial, antihypertensive, and antidiabetic effects of POJ obtained after thermal pasteurization (P-POJ) or thermosonication (TS-POJ) were investigated after obtaining the ANN and RSM analysis reports. The optimization process for TS-POJ was carried out at 44 °C, for 13 min, with a 68% amplitude. The findings demonstrated that the angiotensin-converting enzyme (ACE) inhibition level was greater in TS-POJ samples than in the untreated control (C-POJ) sample (p > 0.05). C-POJ, TS-POJ, and P-POJ exhibited the inhibition of cell proliferation in vitro in a dose-dependent manner in lung (A549), cervical (HeLa), and colon cancer cells following 24 h incubation. Thermosonication or thermal pasteurization did not markedly affect the cell proliferation of the examined cancer cells compared to the untreated control group. While no antibacterial effect was observed with low concentrations of samples, they showed an antibacterial effect at pure concentrations (100%). The thermosonication treatment for processing purple onion juice was successful in this study’s results. Full article
(This article belongs to the Special Issue The Development and Application of Food Chemistry Technology)
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