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Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties...
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Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 31 May 2024 | Viewed by 8978

Special Issue Editors

Prof. Dr. Jun Chen

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Interests: dynamic high pressure microfluidization; pectin; rice protein; whole foods; gel
Dr. Taotao Dai

E-Mail Website
Guest Editor
Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
Interests: plant proteins; interaction; delivery systems; microfluidization; superfine grinding
Special Issues, Collections and Topics in MDPI journals
Dr. Lizhen Deng

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: fruits and vegetables; processing; food safety; quality analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With increasing consumer demand for nutritious and delicious food products, food industries and engineers are seeking novel food-processing technologies to obtain products with a high nutritional value, fresh taste, and long shelf life. In recent years, various emerging processing technologies have been used in food products, gaining attention from industries and consumers; these include nonthermal technologies (cold plasma, ultrasound, high-pressure processing, pulsed light, pulsed electric fields, superfine grinding, quick freezing, etc.), thermal technologies (microwave, radio-frequency, infrared heating, etc.), and hurdle technologies. As compared to traditional processing, they have several advantages in maintaining higher concentrations of bioactive compounds, increased functional properties, and an increased and diversified number and concentration of volatile compounds. Therefore, we invite scientists to contribute their latest advances in order to provide alternative emerging processing technologies for the food industry, to ensure food safety and microbial stability as well as the production of fewer sensory, functional, and nutritional food properties, and to ultimately avoid quality problems.

Prof. Dr. Jun Chen
Dr. Taotao Dai
Dr. Lizhen Deng
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. Foods 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 2900 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

  • emerging processing technologies
  • nonthermal technologies
  • thermal technologies
  • physicochemical properties
  • nutritional properties
  • functional properties

Published Papers (6 papers)

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Research

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14 pages, 2372 KiB  
Article
Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed
by Mingkai Zhang, Yashu Chen, Hongjian Chen and Qianchun Deng
Foods 2024, 13(5), 784; https://doi.org/10.3390/foods13050784 - 03 Mar 2024
Viewed by 1256
Abstract
Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may significantly affect the absorption and metabolism of [...] Read more.
Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may significantly affect the absorption and metabolism of its bioactive components. Hence, flaxseed was subjected to various processing methods including microwaving treatment, microwave-coupled dry milling, microwave-coupled wet milling, and high-pressure homogenization. In vitro digestion experiments were conducted to assess the impact of these processing techniques on the potential gastrointestinal fate of flaxseed oil. Even though more lipids were released by the flaxseed at the beginning of digestion after it was microwaved and dry-milled, the full digestion of flaxseed oil was still restricted in the intestine. In contrast, oil droplets were more evenly distributed in wet-milled flaxseed milk, and there was a greater release of fatty acids during simulated digestion (7.33 ± 0.21 μmol/mL). Interestingly, wet-milled flaxseed milk showed higher oxidative stability compared with flaxseed powder during digestion despite the larger specific surface area of its oil droplets. This study might provide insight into the choice of flaxseed processing technology for better nutrient delivery efficiency. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)
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20 pages, 7141 KiB  
Article
Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying Kinetics, Energy Consumption, Microstructure, and Nutrient Composition
by Jikai Zhang, Xia Zheng, Hongwei Xiao, Yican Li and Taoqing Yang
Foods 2023, 12(16), 3048; https://doi.org/10.3390/foods12163048 - 14 Aug 2023
Cited by 3 | Viewed by 1305
Abstract
Using hot air drying (HAD) and combined infrared hot air drying (IR-HAD) test devices, the drying kinetics, unit energy consumption, color difference values, rehydration rate, microstructure, and changes in polysaccharide and allantoin contents of yam slices were examined at various temperatures (50 °C, [...] Read more.
Using hot air drying (HAD) and combined infrared hot air drying (IR-HAD) test devices, the drying kinetics, unit energy consumption, color difference values, rehydration rate, microstructure, and changes in polysaccharide and allantoin contents of yam slices were examined at various temperatures (50 °C, 55 °C, 60 °C, 65 °C, and 70 °C). The findings demonstrated that each of the aforementioned parameters was significantly impacted by the drying temperature. IR-HAD dries quicker and takes less time to dry than HAD. The Deff of IR-HAD is higher than that of HAD at the same temperature and increases with the increase in temperature. The activation energy required for IR-HAD (26.35 kJ/mol) is lower than that required for HAD (32.53 kJ/mol). HAD uses more energy per unit than IR-HAD by a factor of greater than 1.3. Yam slices treated with IR-HAD had higher microscopic porosity, better rehydration, lower color difference values, and higher polysaccharide and allantoin levels than HAD-treated yam slices. The IR-HAD at 60 °C had the greatest comprehensive rating after a thorough analysis of the dried yam slices using the coefficient of variation method. Three statistical indicators were used to evaluate six thin-layer drying models, and the Weibull model was most applicable to describe the variation of drying characteristics of yam slices. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)
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17 pages, 1145 KiB  
Article
UV-B Radiation Induced the Changes in the Amount of Amino Acids, Phenolics and Aroma Compounds in Vitis vinifera cv. Pinot Noir Berry under Field Conditions
by Meng Sun, Brian Jordan, Glen Creasy and Yi-Fan Zhu
Foods 2023, 12(12), 2350; https://doi.org/10.3390/foods12122350 - 12 Jun 2023
Cited by 2 | Viewed by 994
Abstract
High UV-B radiation can challenge Pinot noir growth in the wine-making region of the Southern Hemisphere. The aim of this work was to determine UV-B effects on amino acids, phenolic composition and aroma compounds of Pinot noir fruit. Sunlight exposure with or without [...] Read more.
High UV-B radiation can challenge Pinot noir growth in the wine-making region of the Southern Hemisphere. The aim of this work was to determine UV-B effects on amino acids, phenolic composition and aroma compounds of Pinot noir fruit. Sunlight exposure with or without UV-B did not affect fruit production capacity, °Brix and total amino acids in the vineyard over the two years. This research reported increased contents of skin anthocyanin and skin total phenolics in berry skins under UV-B. The research showed that there were no changes in C6 compounds. Some monoterpenes concentrations were decreased by UV-B. The information also indicated how important leaf canopy management was for vineyard management. Therefore, UV radiation potentially affected fruit ripeness and crop load, and even stimulated the accumulation of phenolic compounds that may affect Pinot noir quality. This research reported that canopy management (UV-B exposure) may be a good way for vineyard management to increase the accumulation of anthocyanins and tannins in berry skins. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)
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19 pages, 5465 KiB  
Article
Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn (Hippophae rhamnoides L.)
by Zhihua Geng, Mengqing Li, Lichun Zhu, Xiaoqiang Zhang, Hongbo Zhu, Xuhai Yang, Xianlong Yu, Qian Zhang and Bin Hu
Foods 2023, 12(12), 2299; https://doi.org/10.3390/foods12122299 - 07 Jun 2023
Cited by 1 | Viewed by 1741
Abstract
A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber [...] Read more.
A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber was simulated using COMSOL 6.0 software. The airflow of the drying medium in the air distribution chamber was investigated, and the accuracy of the model was verified. Given that the inlet of each drying layer in the original model had a different velocity, the velocity flow field was improved by including a semi-cylindrical spoiler. The results showed that installation of the spoiler improved the homogeneity of the flow field for various air intakes, as the highest velocity deviation ratio dropped from 26.68% to 0.88%. We found that sea buckthorn dried more rapidly after being humidified, reducing the drying time by 7.18% and increasing the effective diffusion coefficient from 1.12 × 10−8 to 1.23 × 10−8 m2/s. The L*, rehydration ratio, and vitamin C retention rate were greater after drying with humidification. By presenting this hot-air drying model as a potential high-efficiency and high-quality preservation technology for sea buckthorn, we hope to advance the development of research in the sea buckthorn drying sector. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)
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Review

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26 pages, 1874 KiB  
Review
Advances in the Preparation, Stability, Metabolism, and Physiological Roles of Anthocyanins: A Review
by Qi Li, Fengzhen Zhang, Zhenzhen Wang, Yaoze Feng and Yahong Han
Foods 2023, 12(21), 3969; https://doi.org/10.3390/foods12213969 - 30 Oct 2023
Cited by 2 | Viewed by 1655
Abstract
Anthocyanins are natural flavonoid polyphenolic compounds widely found in fruits and vegetables. They exhibit antioxidant properties and prophylactic effects in the immune and cardiovascular systems, confer protection against cancer, and contribute to the prevention of cardiovascular diseases. Thus, their incorporation into functional foods, [...] Read more.
Anthocyanins are natural flavonoid polyphenolic compounds widely found in fruits and vegetables. They exhibit antioxidant properties and prophylactic effects in the immune and cardiovascular systems, confer protection against cancer, and contribute to the prevention of cardiovascular diseases. Thus, their incorporation into functional foods, pharmaceuticals, supplements, and cosmetic formulations aims at promoting human well-being. This review comprehensively outlined the structural attributes of anthocyanins, expanding upon diverse methodologies employed for their extraction and production. Additionally, the stability, metabolic pathways, and manifold physiological functions of anthocyanins were discussed. However, their constrained fat solubility, susceptibility to instability, and restricted bioavailability collectively curtail their applicability and therapeutic efficacy. Consequently, a multidimensional approach was imperative, necessitating the exploration of innovative pathways to surmount these limitations, thereby amplifying the utilitarian significance of anthocyanins and furnishing pivotal support for their continual advancement and broader application. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)
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26 pages, 4758 KiB  
Review
Selenium Modification of Natural Products and Its Research Progress
by Kaixuan Cheng, Yang Sun, Bowen Liu, Jiajia Ming, Lulu Wang, Chenfeng Xu, Yuanyuan Xiao, Chi Zhang and Longchen Shang
Foods 2023, 12(20), 3773; https://doi.org/10.3390/foods12203773 - 13 Oct 2023
Cited by 1 | Viewed by 1340
Abstract
The selenization of natural products refers to the chemical modification method of artificially introducing selenium atoms into natural products to interact with the functional groups in the target molecule to form selenides. Nowadays, even though scientists in fields involving organic selenium compounds have [...] Read more.
The selenization of natural products refers to the chemical modification method of artificially introducing selenium atoms into natural products to interact with the functional groups in the target molecule to form selenides. Nowadays, even though scientists in fields involving organic selenium compounds have achieved numerous results due to their continuous investment, few comprehensive and systematic summaries relating to their research results can be found. The present paper summarizes the selenization modification methods of several kinds of important natural products, such as polysaccharides, proteins/polypeptides, polyphenols, lipids, and cyclic compounds, as well as the basic principles or mechanisms of the selenizing methods. On this basis, this paper explored the future development trend of the research field relating to selenized natural products, and it is hoped to provide some suggestions for directional selenization modification and the application of natural active ingredients. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)
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