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Diversity
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Food and Flavor Chemistry
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Food and Flavor Chemistry

A special issue of Diversity (ISSN 1424-2818). This special issue belongs to the section "Chemical Diversity and Chemical Ecology".

Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 2652

Special Issue Editor

Dr. Muthulisi Siwela

E-Mail Website
Guest Editor
Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, Scottsville 3209, South Africa
Interests: chemical components; nutrients; food additives; flavors; undesirable substances; analysis

Special Issue Information

Dear Colleagues,

Food comprises chemical components in several particle forms—molecules, atoms, ions, etc. The chemical components of the food determine its properties, including physical, chemical, functional, nutritional, toxicological and sensory properties. Therefore, the evaluation and characterization of food quality, safety and functionality invariably involves the analysis of the food’s chemical components.

This Special Issue focusses on sophisticated quantitative and qualitative chemical analyses of any food or flavor chemical substance, typically based on data generated by GC-MS, LC-MS, NMR or related modern methodologies. High-quality and accurately replicated analyses of all types of food and beverages will be accepted, including functional foods and nutraceuticals. Papers discussing new methodologies are welcome, provided that the described procedures and methods are substantially new and novel (i.e., published for the first time). Papers reporting the analysis and characterization of the chemical components of innovative food products, ingredients and additives are also welcome.

Analyses of food may include data on energy yields, carbohydrates (including sugar alcohols and sweeteners), polysaccharides, fats and oils, proteins, vitamins, minerals and selected biologically active compounds, which may include alkaloids, antioxidants, flavonoids, sulfur-containing substances and tannins. Analyses of flavor substances may include essential oils and other volatile substances, as well as compounds responsible for sweet, sour, salty, bitter and umami tastes.

Dr. Muthulisi Siwela
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. Diversity 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 2600 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

  • chemical components
  • nutrients
  • food additives
  • flavors
  • undesirable substances
  • analysis

Published Papers (2 papers)

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Research

9 pages, 554 KiB  
Article
Diversity in the Nutritional Values of Some Moringa oleifera Lam. Cultivars
by Ashwell R. Ndhlala and Thulani Tshabalala
Diversity 2023, 15(7), 834; https://doi.org/10.3390/d15070834 - 03 Jul 2023
Viewed by 939
Abstract
This study aimed to assess the variations in the nutritional attributes of thirteen Moringa oleifera cultivars. Leaves from six-month-old plants were harvested and tested for various nutritional attributes. There were significant (p ≤ 0.05) differences in the carbohydrates, energy, some of the [...] Read more.
This study aimed to assess the variations in the nutritional attributes of thirteen Moringa oleifera cultivars. Leaves from six-month-old plants were harvested and tested for various nutritional attributes. There were significant (p ≤ 0.05) differences in the carbohydrates, energy, some of the sugars, and fibre amongst the cultivars. The levels of moisture in the cultivars ranged from 7.10% to 8.20%. Additionally, there were significant (p ≤ 0.05) differences across the cultivars in microelements studied except for zinc (Zn). These data revealed that plants from different geographical provenances differed in their adapting to varied environments. In general, under the same cultivation, management, and environmental conditions, the main reasons for these differences occurring in cultivars could be associated with the genetic background of each M. oleifera germplasm. However, the study cautions on the differences in nutritional properties, as some of the cultivars have been reported not to be pharmacologically potent. Full article
(This article belongs to the Special Issue Food and Flavor Chemistry)
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17 pages, 306 KiB  
Article
The Effect of Adding Bambara Groundnut (Vigna subterranea) on the Physical Quality, Nutritional Composition and Consumer Acceptability of a Provitamin A-Biofortified Maize Complementary Instant Porridge
by Laurencia Govender, Muthulisi Siwela and Sandra Denhere
Diversity 2022, 14(12), 1088; https://doi.org/10.3390/d14121088 - 09 Dec 2022
Viewed by 1188
Abstract
Undernutrition is prevalent in developing regions, particularly sub-Saharan Africa (SSA), especially among children under five. Biofortification of staple crops and using indigenous and traditional crops could be an affordable and sustainable strategy together with other existing strategies to reduce undernutrition. This study aimed [...] Read more.
Undernutrition is prevalent in developing regions, particularly sub-Saharan Africa (SSA), especially among children under five. Biofortification of staple crops and using indigenous and traditional crops could be an affordable and sustainable strategy together with other existing strategies to reduce undernutrition. This study aimed to determine the effect of adding bambara groundnut (BGN) on the physical quality, nutritional composition and consumer acceptability of a provitamin A-biofortified maize (PVABM) complementary instant porridge. The PVABM flour was substituted with flour of either red or brown BGN variety at 0, 10, 20 and 30% (w/w) levels. The composite flours were used to make an instantized complementary porridge. The physical quality (texture, color, water absorption capacity (WAC), solubility index (SI) and swelling volume (SV)) of the grains and the composite complementary instant porridges were assessed. Nutritional analysis was conducted using standard AOAC methods. A 55-member consumer panel evaluated the acceptability of the porridge samples using a nine-point hedonic scale. The firmness, WAC, SI and SV decreased with increasing concentration of flour of either of the BGN varieties. The decrease in SV would positively affect the porridge quality as nutrient density and viscosity decreased. The protein, fat, fiber and total mineral (ash) content of the porridges increased with an increase in either BGN variety. There was no significant difference (p > 0.05) in the overall acceptability of the BGN–PVABM composite porridge samples and the porridge without BGN (control). The improved nutritional composition and positive consumer acceptability of BGN–PVABM are encouraging as consumption could contribute to the alleviation of nutrient deficiencies, including protein-energy malnutrition and mineral deficiencies, especially in SSA. Full article
(This article belongs to the Special Issue Food and Flavor Chemistry)
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