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Processes
Special Issues
Biotechnological Food-Oriented Processes
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Biotechnological Food-Oriented Processes

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

Deadline for manuscript submissions: closed (10 May 2022) | Viewed by 33752

Special Issue Editors

Dr. Tiane Finimundy

E-Mail Website
Guest Editor
Centro de Investigação de Montanha (CIMO), Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: characterization chemical; bioactivities; toxicology; natural products; proteomics; biotechnoology; foods
Special Issues, Collections and Topics in MDPI journals
Dr. Taofiq Oludemi

E-Mail Website1 Website2 Website3
Guest Editor
Polytechnic Institute of Bragança / Mountain Research Center (IPB/CIMO), Campus de Santa Apolonia, 5300-253 Bragança, Portugal
Interests: natural products; bioactive molecules; bioassays; cosmeceuticals; nutricosmetics; functional foods; microencapsulation
Special Issues, Collections and Topics in MDPI journals
Dr. Filipa S. Reis

E-Mail Website
Guest Editor
CIMO—Centro de Investigação de Montanha, Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal
Interests: chemical characterization and evaluation of the bioactive properties of wild mushrooms
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Providing food for an increasing population is a great challenge that coincides with the pressure to offer healthy, convenient and ready-to-eat foods, able to meet daily nutritional needs, provide pleasure and satiety and attend to consumers’ growing expectations and safety concerns. Transforming the current food system simultaneously towards the goals of providing healthy diets and environmental sustainability constitutes one of the major challenges of current times. Therefore, the application of biotechnological derived processes for the creation of novel food formulations with high consumer acceptance, improved microbial stability, enriched with health-promoting bioactive compounds and improved sensorial qualities have opened numerous opportunities for the food industry. Based on this consideration, this Special Issue, entitled “Biotechnological Food-oriented Processes”, aims to curate advances in the development of novel food formulations using several biotechnological approaches. This Special Issue aims to collect and publish recent reviews and research articles related to Extraction of bioactive molecules, innovative and emerging food and by-products processing methods, fermented food products, structural and characterisation of food-derived bioactive compounds, bioactivity evaluation and food waste and by-products valorisation.

Dr. Tiane Finimundy
Dr. Taofiq Oludemi
Dr. Filipa S. Reis
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. 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

  • biotechnology
  • novel functional foods
  • bioassays
  • natural matrices
  • nutricosmetics
  • quality control of pharmaceutical products
  • chemical characterization
  • emerging processing technologies
  • novel extraction and refinement techniques
  • food processing
  • fermentation-oriented foods
  • food safety
  • nutrimetabolomics

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Published Papers (5 papers)

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Research

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10 pages, 777 KiB  
Article
Optimization of Sporulation Conditions for Bacillus subtilis BSNK-5
by Zhiliang Tian, Lizhen Hou, Miao Hu, Yaxin Gao, Danfeng Li, Bei Fan, Fengzhong Wang and Shuying Li
Processes 2022, 10(6), 1133; https://doi.org/10.3390/pr10061133 - 6 Jun 2022
Cited by 10 | Viewed by 9212
Abstract
Bacillus subtilis spores have important biological applications; however, high spore-cell densities and sporulation efficiencies in fermentation is poorly reported. This study systematically analyzed the spore densities and formation efficiency of B. subtilis BSNK-5 in different culture substrates. A response surface regression equation was [...] Read more.
Bacillus subtilis spores have important biological applications; however, high spore-cell densities and sporulation efficiencies in fermentation is poorly reported. This study systematically analyzed the spore densities and formation efficiency of B. subtilis BSNK-5 in different culture substrates. A response surface regression equation was established based on the results of single factor and Box–Behnken experimental designs. The optimal medium formulation, as predicted from the equation, consisted of soluble starch at 3 g·L−1, soybean flour at 12 g·L−1, and MgSO4 at 5 g·L−1. The spore yield reached 2.43 × 109 CFU·mL−1, and the sporulation rate was 83.3%, which was nearly three times higher than before optimization using an optimized medium at 36 °C and 200 rpm for 60 h. Full article
(This article belongs to the Special Issue Biotechnological Food-Oriented Processes)
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18 pages, 1830 KiB  
Article
Fostering Awareness on Environmentally Sustainable Technological Solutions for the Post-Harvest Food Supply Chain
by Carlos M. Fernandez, Joel Alves, Pedro Dinis Gaspar and Tânia M. Lima
Processes 2021, 9(9), 1611; https://doi.org/10.3390/pr9091611 - 8 Sep 2021
Cited by 27 | Viewed by 4106
Abstract
This study presents a current status and future trends of innovative and environmentally sustainable technological solutions for the post-harvest food supply chain and the food industry, in terms of ecological packaging, active, and/or intelligent packaging. All these concerns are currently highlighted due to [...] Read more.
This study presents a current status and future trends of innovative and environmentally sustainable technological solutions for the post-harvest food supply chain and the food industry, in terms of ecological packaging, active, and/or intelligent packaging. All these concerns are currently highlighted due to the strong increase in the purchase/sale of products on online platforms, as well as the requirements for stricter food security and safety. Thus, this study aims to increase the global awareness of agro-industrial micro, small, and medium size enterprises for the adoption of innovative food solutions though industry digitalization (Industry 4.0), associated logistics and circular economy, with a concern for cybersecurity and products information, communication and shelf-life extension. The adoption of these guidelines will certainly foster along the complete food chain (from producer to consumer, with all intermediary parties) the awareness on environmentally sustainable technological solutions for the post-harvest food supply chain, and thus, promoting the future food sustainability required by the population increase, the climate change, the exodus of rural population to urban areas, and food loss and waste. Full article
(This article belongs to the Special Issue Biotechnological Food-Oriented Processes)
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24 pages, 1732 KiB  
Article
Influence of Orchard Cultural Practices during the Productive Process of Cherries through Life Cycle Assessment
by Pedro Dinis Gaspar, Radu Godina and Rui Barrau
Processes 2021, 9(6), 1065; https://doi.org/10.3390/pr9061065 - 18 Jun 2021
Cited by 5 | Viewed by 2650
Abstract
This study describes the influence of orchard cultural practices during the productive process of cherries on the environmental impact in terms of energy, air, soil and water through a “farm to market” Life Cycle Assessment (LCA). The results were used to identify the [...] Read more.
This study describes the influence of orchard cultural practices during the productive process of cherries on the environmental impact in terms of energy, air, soil and water through a “farm to market” Life Cycle Assessment (LCA). The results were used to identify the orchard cultural practices that contribute significantly to the environmental impact and to find solutions to reduce those impacts, serving as best practices guide to improving the environmental performance and as benchmarks for other national and international cherry and fruit growers. Primary data for production, harvest and post-harvest periods were gathered experimentally. The openLCA 1.10.2 software and the ecoinvent 3.5 database were used for modelling. Test case scenarios are modelled to identify the influence of cultural practices in low and high cherry production campaigns depending on climatic conditions and consequently diseases and plagues. Moreover, results are compared with other studies, not only covering cherries but also other fruits. The energy consumption per hectare in the production phase is similar in test scenarios. The energy consumption of orchard cultural practices related to tractor use, fertilizers and fungicides application are the main hotspots in terms of global warming, freshwater ecotoxicity and eutrophication, and terrestrial acidification. The use of electric vehicles, change the warehouse location or redefine transportation routes can reduce this impact, along with the optimization of the cherry’s quantity transported in each trip. In addition, the use of plant protection products, fertilizers and herbicides with less environmental impact will contribute to this objective. For that, the use of agriculture and precision systems to predict the need for fertilizers (nutrients), herbicides and fungicides, the use of decision support systems to define the dates of cultural practices, as well as innovative and emerging food and by-products processing methods are suggested. Thus, this study identifies and quantifies the environmental impacts associated with the production system of cherries and their main hotspots. It provides a best-practices guide for sustainable solutions in orchard management that contributes to the competitiveness and sustainability of fruit companies. Full article
(This article belongs to the Special Issue Biotechnological Food-Oriented Processes)
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Review

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15 pages, 1082 KiB  
Review
Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
by Pedro Monteiro, Silvia Lomartire, João Cotas, Diana Pacheco, João C. Marques, Leonel Pereira and Ana M. M. Gonçalves
Processes 2021, 9(11), 1953; https://doi.org/10.3390/pr9111953 - 31 Oct 2021
Cited by 20 | Viewed by 11273
Abstract
Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an [...] Read more.
Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods. Full article
(This article belongs to the Special Issue Biotechnological Food-Oriented Processes)
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23 pages, 898 KiB  
Review
Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed
by Viola Chiozzi, Christos Eliopoulos, Giorgos Markou, Dimitrios Arapoglou, Sofia Agriopoulou, Hesham A. El Enshasy and Theodoros Varzakas
Processes 2021, 9(11), 1889; https://doi.org/10.3390/pr9111889 - 22 Oct 2021
Cited by 21 | Viewed by 4823
Abstract
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated [...] Read more.
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine. Full article
(This article belongs to the Special Issue Biotechnological Food-Oriented Processes)
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