Application of Natural Components in Food Production

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Chemical and Molecular Sciences".

Deadline for manuscript submissions: closed (20 January 2024) | Viewed by 3643

Special Issue Editors

Department of Human Nutrition and Dietetics, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
Interests: plant-based foods; antioxidant activity; glycaemic index; antitumor and antidiabetic activity of plant-based food; toxins in food
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Special Issue Information

Dear Colleagues,

According to recent research, there is no global food security. Approximately 820 million people worldwide suffer from chronic hunger, while 2 billion people on our planet are inflicted with so-called hidden starvation daily, which is primarily caused by inappropriate eating habits and the overconsumption of food with poor nutritional value (low in vitamins, minerals, dietary fiber, abundant in saturated fats and simple carbohydrates). These existing nutritional patterns lead to the development of chronic non-communicable diseases, such as obesity and its complications (diabetes type 2, caries, various kinds cancer and cardiovascular diseases). At the same time, the EAT-Lancet Commission on Food, Planet, Health recommends that we reduce our daily meat consumption in favor of increasing our intake of plant-based food products. Plants are rich sources of many natural bioactive components that might be applied in various aspects of food technology, such as novel foods, prohealthy food products, food supplements, innovative food packagings, or natural herbicides in the field of green chemistry.

The present Special Issue aims to present, without being exhaustive, the potential of common and uncommon plants, as well as plant-based foods, to be utilized as a possible source of valuable natural compounds in the human diet in order to maintain the wellness of the human body and efficiently protect against the development of diet-related diseases, for the good of the planet and the good of human health.

Prof. Dr. Barbara Borczak
Prof. Dr. Joanna Kapusta-Duch
Guest Editors

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Keywords

  • planetary diet
  • nutritional patterns
  • plants
  • human nutrition
  • diet-related diseases
  • food packagings
  • green chemistry
  • biopolymers

Published Papers (4 papers)

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Research

17 pages, 3019 KiB  
Article
Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale
Appl. Sci. 2024, 14(4), 1438; https://doi.org/10.3390/app14041438 - 09 Feb 2024
Viewed by 1098
Abstract
Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, there [...] Read more.
Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, there is an increasing interest in the search for new products rich in dietary fibre. One of the sources of dietary fibre may be resistant dextrins obtained as a result of dextrinization of starch. In this study, soluble dextrin fibre (SDexF) was prepared by heating potato starch in the presence of hydrochloric and citric acids on a semi-industrial scale in the prototype dextriniser. The aim of the study was the optimisation of the preparation of SDexF on a semi-industrial scale and the physicochemical characterisation of the obtained product. Also, the molecular structure of the prepared product was analysed by using SEM and FTIR. The semi-industrial production of SDexF was successfully implemented, achieving approximately 100 times higher product quantities in one process cycle. SDexF was characterised by over 30% total dietary fibre (TDF) content, almost 100% water solubility, low viscosity and no retrogradation tendency. The physicochemical and functional properties of the obtained product indicate the possibility of implementing SDexF to enrich food products. Full article
(This article belongs to the Special Issue Application of Natural Components in Food Production)
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10 pages, 1094 KiB  
Article
Ginkgolic Acid Derivatives from Ginkgo biloba Show Inhibitory Activity against Protein Tyrosine Phosphatases Associated with Insulin Resistance
Appl. Sci. 2023, 13(24), 13220; https://doi.org/10.3390/app132413220 - 13 Dec 2023
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Abstract
Ginkgo biloba L. (Ginkgoacea) contains an abundance of beneficial compounds and has demonstrated positive clinical effects in the management of metabolic syndrome. Recent studies have emphasized its efficacy against type 2 diabetes mellitus (T2DM), including improvements in diabetic nephropathy and retinopathy. Particularly noteworthy [...] Read more.
Ginkgo biloba L. (Ginkgoacea) contains an abundance of beneficial compounds and has demonstrated positive clinical effects in the management of metabolic syndrome. Recent studies have emphasized its efficacy against type 2 diabetes mellitus (T2DM), including improvements in diabetic nephropathy and retinopathy. Particularly noteworthy are ginkgolic acid analogs, which have shown potential in combating T2DM by inhibiting protein tyrosine phosphatases (PTPs), facilitating glucose uptake, and influencing signaling pathways. In this study, we isolated six derivatives of ginkgolic acid from the MeOH extract of G. biloba leaves with the guidance of liquid chromatography–mass spectrometry (LC/MS). We determined the chemical structures of these isolated compounds as 2-hydroxy-6-(10′-hydroxypentadec-11′(E)-en-1-yl) benzoic acid (1), 2-hydroxy-6-(11′-hydroxypentadec-9′(E)-en-1-yl) benzoic acid (2), 2-hydroxy-6-tridecylbenzoic acid (3), 2-hydroxy-6-pentadecylbenzoic acid (4), 2-hydroxy-6-(12′-hydroxyheptadec-13′(E)-en-1-yl) benzoic acid (5), and 2-hydroxy-6-(11-hydroxyundecyl) benzoic acid (6) using NMR spectroscopic data and LC/MS analysis. To assess their potential for addressing T2DM, we subjected the isolated compounds (16) to tests measuring their inhibitory activity against six PTPs: PTPN11, PTPN2, PTP1B, DUSP9, PTPRS, and PTPN9. Among these compounds, compounds 35 displayed enzyme inhibition exceeding 90% against all six PTPs. In conclusion, ginkgolic acid derivatives, acting as PTP inhibitors relevant to insulin resistance, hold promise as potential therapeutic candidates for the prevention and treatment of T2DM. Full article
(This article belongs to the Special Issue Application of Natural Components in Food Production)
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14 pages, 1099 KiB  
Article
Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product
Appl. Sci. 2023, 13(24), 13201; https://doi.org/10.3390/app132413201 - 12 Dec 2023
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Abstract
This study investigated the impact of storage conditions of the ingredients for yogurt production on the rheological and physicochemical characteristics of the final fermented product. The novelty is the application of a special mix of milk protein concentrate and sodium caseinate for yogurt [...] Read more.
This study investigated the impact of storage conditions of the ingredients for yogurt production on the rheological and physicochemical characteristics of the final fermented product. The novelty is the application of a special mix of milk protein concentrate and sodium caseinate for yogurt production. Separately exposing the protein mix powder and bacteria culture to 20 °C caused considerable changes in the obtained yogurt stiffness and the incubation times required to produce the gel due to a decrease in bacterial count. Minimal changes in bacteria viability were observed after storage at 5 °C. Lower temperature and shorter storage times increased yogurt firmness, viscosity, and storage modulus, resulting in a smoother and more viscous product. A linear correlation was found between yogurt firmness and water activity. Powders stored at lower temperatures and for shorter times produced yogurt with stronger texture and better water binding. Additionally, yogurt obtained from dry ingredients stored under these conditions required shorter incubation times. Storing the starter culture at 5 °C for at least 8 weeks had no significant effects on the physicochemical properties or incubation time requited to produce the final yogurt. This work highlights the importance of storage conditions of yogurt dry ingredients in maintaining the quality of the final product. Full article
(This article belongs to the Special Issue Application of Natural Components in Food Production)
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13 pages, 640 KiB  
Article
Accelerating Xinomavro Red Wine Flavor Aging Using a Pulsed Electric Field and Various Wood Chips
Appl. Sci. 2023, 13(23), 12844; https://doi.org/10.3390/app132312844 - 30 Nov 2023
Cited by 1 | Viewed by 644
Abstract
Pulsed electric field (PEF) treatment has gained significant attention within the food industry. This study examines the application of PEF combined with wood chips of diverse species to expedite the flavor aging process of Xinomavro red wine. Various wood chip species, including black [...] Read more.
Pulsed electric field (PEF) treatment has gained significant attention within the food industry. This study examines the application of PEF combined with wood chips of diverse species to expedite the flavor aging process of Xinomavro red wine. Various wood chip species, including black locust, common juniper, apricot, sweet chestnut, cherry, apple, peach, and European oak, sourced from pruning residues were immersed in the wine prior to subjecting it to PEF treatment. The samples underwent a range of pulse durations and intervals during treatment. Comparative preparations encompassing wine without chips and wine infused with each wood type left at ambient temperature for 5 days were also examined. The sensory attributes and the volatile compounds (VC) were assessed through the utilization of headspace solid-phase microextraction and GC-MS. In the control sample, 12 VCs were identified, whereas in the samples, 22 distinct VCs were identified. Favorable sensory attributes across all PEF conditions were associated with the incorporation of cherry wood chips. These findings highlight the potential of PEF treatment to enhance the quality parameters of the aging process in Xinomavro red wine, capitalizing on the synergistic interaction between PEF and various wood chip species. This innovative approach holds promise for augmenting crucial oenological parameters of red wine, strengthening the use of PEF as an efficient technique to enhance the overall quality. Full article
(This article belongs to the Special Issue Application of Natural Components in Food Production)
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