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Applied Sciences
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Effects of Processing on Food Composition, Nutritional Value and Sensory...
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Effects of Processing on Food Composition, Nutritional Value and Sensory Quality: 2nd Edition

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

Deadline for manuscript submissions: 30 October 2024 | Viewed by 3989

Special Issue Editors

Prof. Dr. Mariusz Szymczak

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Guest Editor
Department of Food Science and Technology, West Pomeranian University of Technology, 71-459 Szczecin, Poland
Interests: food chemistry and technology; technology of marinating and salting fish; properties; purification and use of selected proteolytic enzymes; by-products in fish technology; analysis of the proteins and their hydrolysis products; shelf-life of raw materials and fish products; changes in raw fish during cold storage and freezing; food additives and auxiliary substances, enrichment of food with bioactive components of fish origin; fermented product technology; organic food
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Joanna Trafialek

E-Mail Website
Guest Editor
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland
Interests: hazard analysis and critical control points; food safety; risk assessment; quality management systems and food safety in food production and distribution; quality management tools; food hygiene audits; food hygiene; gastronomy; food streets; food law; sensory qualities; consumer behavior and food preferences
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food is subjected to various treatments and processes before human consumption in order to prolong the shelf life of the raw materials, increase nutritional value, and change sensory qualities. Foods contain many ingredients that are altered during processing. Some ingredients are converted to new compounds, others are lost, and others are inactivated. Production and processing include small- or large-scale industrial processes, stabilization, storage, refrigeration, freezing, bottling, canning, cooking, frying, shaping, and reforming, among others. Therefore, ultimately, the food found in shops reflects the effects of all processes, packaging, and storage. On the other hand, vegetables and fruit require minimal processing, which, however, also affects the ripening, storage, and content of biologically active compounds prior to consumption. Food processing is important, as many ingredients affect health (with harmful ingredients occasionally being formed), while other ingredients affect the sensory profile of food.

This Special Issue concerns the processing of vegetables and root crops, fruit, dairy and eggs, oils, meats, grains, beans, pulses, nuts and seeds, marine foods, beverages, herbs and other vegetation, confectionery, and other food items. This Special Issue is designed for food scientists, technologists, food industry workers, dietitians, and nutritionists, as well as research scientists.

This Special Issue will focus not only on modern methods, technologies, and the further handling of food prior to its consumption, but also on the verification of the effects of such methods on food properties in animal or human studies.

Prof. Dr. Mariusz Szymczak
Prof. Dr. Joanna Trafialek
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. Applied Sciences 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 processing
  • changes in food composition, nutrition and sensory qualities

Related Special Issue

Published Papers (3 papers)

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Research

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12 pages, 1405 KiB  
Article
Loss of Vitamin E While Baking and Heating French Fries
by Vojtech Ilko, Dominika Sosnová, Petra Hrůšová, Jakub Fišnar, Štěpán Czornyj, Marek Doležal, Kristina Nakonechna and Zuzana Réblová
Appl. Sci. 2023, 13(21), 11965; https://doi.org/10.3390/app132111965 - 02 Nov 2023
Viewed by 1066
Abstract
Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes and culinary [...] Read more.
Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes and culinary treatments. However, the different degradation rates of its eight different forms, four tocopherols and four tocotrienols, during the preparation of oven-ready products have not been clearly and in detail described. Therefore, the aim of our research was to determine the changes in the content of tocochromanols and to evaluate the risks of the loss of these substances while preparing frozen French fries baked in classic and microwave ovens. The tocochromanols were determined using reverse-phase high-performance liquid chromatography with an amperometric detector. The results showed a statistically insignificant loss of γ-tocopherol (γ-T), δ-tocopherol (δ-T), γ-tocotrienol (γ-T3) and δ-tocotrienol (δ-T3). Conversely, the losses of α-tocopherol (α-T), α-tocotrienol (α-T3), the total content of tocochromanols and the vitamin E content in α-tocopherol equivalents (α-TE) were statistically significant (p < 0.01). These losses were independent of the type of baking (conventional heating, heating with air circulation, grill, microwave heating, microwave and grill heating) and averaged at 0.80 mg/kg of the original fries (9.1% of the original content) for α-T, 0.44 mg/kg (36.6%) for α-T3, 1.11 mg/kg (12.7%) for the sum of the tocochromanols and 0.92 mg/kg (12.6%) for the vitamin E content expressed as α-TE. These dishes contained 0.4% to 26% of the daily requirement of vitamin E, based on a 100 g portion, depending on the fat used in the manufacture of the products. The choice of the right frying medium on the part of the manufacturer can increase the content of vitamin E both in the semi-finished product and in the final food, and consequently also its dietary intake. Full article
(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality: 2nd Edition)
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19 pages, 3028 KiB  
Article
Development and Quality Attributes of Paste Sausage Supplemented with Common Squid (Todarodes pacificus) Tailored for the Elderly
by Sang-In Kang, Jin-Soo Kim, Sun-Young Park, Hye-Jeong Cho, Mi-Soon Jang, Jae-Young Oh and Jae-Suk Choi
Appl. Sci. 2023, 13(19), 10735; https://doi.org/10.3390/app131910735 - 27 Sep 2023
Cited by 1 | Viewed by 727
Abstract
Modern consumers, especially the elderly, have a keen interest in healthy food choices. This study was conducted with the objective of developing squid paste sausages that are easily consumable by elderly individuals while also fulfilling their nutritional requirements. Response surface methodology (RSM) was [...] Read more.
Modern consumers, especially the elderly, have a keen interest in healthy food choices. This study was conducted with the objective of developing squid paste sausages that are easily consumable by elderly individuals while also fulfilling their nutritional requirements. Response surface methodology (RSM) was employed to determine the ideal proportions for mixing raw common squid (RCS; 2.9–56.6%, A), isolated soy protein paste (ISPP; 0.3–37.8%, B), and surimi paste (SP; 25.5–64.7%, C) in order to create a common squid paste sausage prototype (CSPSP). The CSPSP underwent a comprehensive evaluation, encompassing its physicochemical, nutritional, and microbiological attributes, as well as consumer preferences, and was compared to Republic of Korea’s standards for senior-friendly foods. The optimal mixing ratios derived through RSM were as follows: RCSF, 38.7%; ISPP, 21.2%; and SP, 40.1%. Consequently, the hardness of CSPSP (CSPSP-A) prepared with these ratios was measured at 27.8 × 1000 N/m2, a remarkable 95.0% reduction compared to CSPSP-N. Moreover, the texture preference for CSPSP-A was rated at 8.5, signifying the highest level of preference. As a result, CSPSP-A earned a second-grade rating, indicating its suitability for safe consumption by elderly individuals with chewing disorders. Full article
(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality: 2nd Edition)
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Review

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15 pages, 376 KiB  
Review
Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health
by Danuta Leszczyńska, Anna Wirkijowska, Alan Gasiński, Dominika Średnicka-Tober, Joanna Trafiałek and Renata Kazimierczak
Appl. Sci. 2023, 13(20), 11267; https://doi.org/10.3390/app132011267 - 13 Oct 2023
Cited by 2 | Viewed by 2001
Abstract
Oat has been known in food technology and human nutrition for a very long time. Its rich chemical composition and high nutritional value make it of interest to scientists in the field of food processing technology as well as nutritionists. Low-processed, whole-grain oat [...] Read more.
Oat has been known in food technology and human nutrition for a very long time. Its rich chemical composition and high nutritional value make it of interest to scientists in the field of food processing technology as well as nutritionists. Low-processed, whole-grain oat products rich in biologically active substances with well-proven preventive and therapeutic effects include not only dehulled oat grains and groats but also a wide range of breakfast cereals. These products fit into the definition of functional foods and are considered excellent prebiotics. The continuous development of cereal processing technologies can improve existing cereal products and help to create new ones; however, it also increases the possibility of raw material over-processing, thus decreasing its functional properties. Therefore, monitoring technological progress and the quality of the products obtained is of great value and interest for nutritionists and consumers. The work presented here aims at systematizing existing knowledge on oat products, their impact on human health, and progress in oat processing technology. It also brings insight into various new avenues for the utilization of oat products in food technology. Full article
(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality: 2nd Edition)
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