The 4th International Electronic Conference on Foods—"Focus on Sustainable Food Systems: Current Trends and Advances" (Foods2023)

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 30 April 2024 | Viewed by 5371

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CIMO, Instituto Politécnico de Bragança, Bragança, Portugal
Interests: food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
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Institute for Global Food Security, Queen's University, Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UK
Interests: food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry
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Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
Interests: new food grade encapsulation and delivery systems; incorporation of biologically active phytochemicals in food matrices; food preservation
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Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
Interests: food chemistry; safety; food safety; nutraceuticals; nanonutraceuticals; recovery from byproducts of the food industry; food contaminants; food supplements; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education
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Department of Agricultural, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71100 Foggia, Italy
Interests: food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology
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Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
Interests: sensory analysis; consumer food products; determining emotional response of consumers; consumer behavior; food choice; nutrition; obesity; statistical analyses; consumer acceptability data; chemical flavor data
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Special Issue Information

Dear Colleagues,

Following the previous successful meetings of the Electronic Conference since 2021, it is a great pleasure to announce that foods will host the 4th International Electronic Conference, “Focus on Sustainable Food Systems: Current Trends and Advances”, which will be held during 15-30 October 2023. This conference will provide a great platform to discuss the challenges and opportunities facing Sustainable Food Systems.

The food system is a comprehensive and complex network, which includes all the industries involved in food production and processing, their interlinked value-added activities, and the parts of economic, social, and natural environmental sciences. Sustainable Food Systems mean economic sustainability, social sustainability, and environmental sustainability based on human nutrition and food security embedded in the food system.

A sustainable Food System is part of the United Nations’ Sustainable Development Goals (SDGs) and one of the key goals of sustainable development in the world. During the COVID-19 pandemic, Food Systems faced significant global and regional challenges. The Food and Agriculture Organization of the United Nations (FAO) put forward The Four Betters: Better Production, Better Nutrition, a Better Environment, and a Better Life, which reflect the interconnected economic, social, and environmental dimensions of agri-food systems. Therefore, we need more innovations in the sustainable food system, focusing on the following sections:

S1: Food Security and Sustainable Food Supply (with special emphasis on Agri-Food & Food Industry, pandemic, COVID, supply chain, societal elements, etc.)
S2: International Trade and Food Economic
S3: Food Sensory and Consumer Choices
S4: Food Physical and Structural Property
S5: Food Chemistry and Biochemistry
S6: Food Analysis, Biotechnology, and Engineering
S7: Food Quality and Safety
S8: Food Microbiology
S9: Functional Foods, Nutrition and Health

We look forward to welcoming you to this e-conference. We hope that more scholars in various fields related to Food Systems can participate in this platform to share and discuss the most cutting-edge research development of Sustainable Food Systems in the world.

Best wishes,

Prof. Dr. Arun K. Bhunia
Dr. Joana S. Amaral
Prof. Dr. Katrina Campbell
Dr. Jean-Christophe Jacquier
Prof. Dr. Antonello Santini
Prof. Dr. Anet Režek Jambrak
Prof. Dr. Antonio Bevilacqua
Prof. Dr. Koushik Adhikari
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.

Published Papers (5 papers)

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Research

16 pages, 1048 KiB  
Article
Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation
by Gloria López-Gámez, Raquel del Pino-García, María Asunción López-Bascón and Vito Verardo
Foods 2024, 13(4), 594; https://doi.org/10.3390/foods13040594 - 16 Feb 2024
Cited by 1 | Viewed by 693
Abstract
Huge amounts of vegetable wastes are generated by the food industry. Their bioconversion into valuable products (e.g., insect flours or biofertilizer) through insect farming is a promising solution to reduce their negative environmental and economic impacts. This study evaluates the growth of Tenebrio [...] Read more.
Huge amounts of vegetable wastes are generated by the food industry. Their bioconversion into valuable products (e.g., insect flours or biofertilizer) through insect farming is a promising solution to reduce their negative environmental and economic impacts. This study evaluates the growth of Tenebrio molitor larvae and their nutritional profile after supplementing their diets with vegetable wastes. Over a 6-week period, 45-day larvae were fed a diet comprising wheat bran supplemented (1:1) with cucumber or tomato wastes from both conventional and ecological crops. The control diet consisted of wheat bran and an equivalent amount of water to compensate for the waste moisture. Larval weight was measured weekly, and length measures were taken fortnightly. Nutritional composition and fatty acid profile were analyzed at the end of the study in 90-day larvae. Regardless of using vegetable waste from conventional or ecological harvesting, the weight of 6-week supplemented larvae almost doubled that of larvae fed with just wheat bran, and their length was 15% higher. Supplementation also increased larval polyunsaturated fatty acid percentage by 22–37%, with linoleic acid being the most abundant. Likewise, larval protein content reached 50% after supplementation. This study demonstrates that both cucumber and tomato wastes from conventional or ecological crops are excellent supplements for T. molitor’s diet, improving their nutritional value and reducing the time necessary for larvae growth. Full article
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11 pages, 480 KiB  
Article
Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains
by Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Michal Stupák, Anna Czubaszek and Joanna Harasym
Foods 2024, 13(1), 39; https://doi.org/10.3390/foods13010039 - 21 Dec 2023
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Abstract
With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize [...] Read more.
With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature. Full article
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16 pages, 5732 KiB  
Article
Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug
by Meriem Amrane-Abider, Mirela Imre, Viorel Herman, Nedjima Debbou-Iouknane, Fairouz Saci, Hafid Boudries, Khodir Madani, Hafida Merzouk and Abdelhanine Ayad
Foods 2023, 12(24), 4403; https://doi.org/10.3390/foods12244403 - 07 Dec 2023
Viewed by 979
Abstract
The present study was carried out to valorize the Opuntia ficus-indica (OFI) by-products by extracting and identifying their biochemical compounds and evaluating their antioxidant potential by in vitro activities (DPPH radical and FRAP), as well as their capacity to stabilize margarine oxidation (rancimat [...] Read more.
The present study was carried out to valorize the Opuntia ficus-indica (OFI) by-products by extracting and identifying their biochemical compounds and evaluating their antioxidant potential by in vitro activities (DPPH radical and FRAP), as well as their capacity to stabilize margarine oxidation (rancimat test). In addition, their in vitro anticoccidial effect on the destruction of Eimeria oocysts isolated from naturally infected chickens was also targeted. Microwaves and response surface methodology tools were used to extract the maximum amount of phenolic compounds (42.05 ± 0.46 GAE mg/g DW of total phenolic compounds in 90 s at 400 watts). Moreover, the effect of extraction factors was also studied. Eight phenolic compounds, including isorhamnetin, dihydrokaempferol, and kaempferol-3-O-rutinoside, were identified. The findings confirmed that OFI peel extract has strong antioxidant activities (DPPH radical, ferric reducing power). The rancimat test shows that OFI peel extract improves margarine stability by 3.2 h. Moreover, it has a notable destruction rate of Eimeria oocysts (30.06 ± 0.51%, LC50: 60.53 ± 0.38 mg/mL). The present investigation offers promise for the reuse of food waste as natural margarine additives, protection of the environment, and substitution of anticoccidial synthetic treatments. Full article
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13 pages, 1167 KiB  
Article
Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread
by Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz and Joanna Harasym
Foods 2023, 12(19), 3552; https://doi.org/10.3390/foods12193552 - 24 Sep 2023
Viewed by 1160
Abstract
This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enhance bread production. [...] Read more.
This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enhance bread production. The incorporation of lactic acid bacteria strains, i.e., Lacticaseibacillus casei and Lactiplantibacillus plantarum, during 72 h fermentation significantly reduced FODMAP content to less than 0.1 g/100 g of wheat bread. Extending the fermentation time to 72 h notably increased the polyphenol content to 145.35 mg gallic acid (GA) per 100 g in the case of spontaneous fermentation and to 151.11 and 198.73 mg GA/100 g in the case of sourdoughs inoculated with L. casei and L. plantarum, respectively. While the treatment yielded positive effects on FODMAP modulation and antioxidant activity, it is crucial to acknowledge its impact on some organoleptic properties, such as aroma and flavor, which, despite good overall bread quality, have changed as a result of prolonged fermentation time. The study results indicate that choosing specific bacterial species and controlling fermentation time can effectively reduce FODMAPs and boost antioxidants. These findings contribute to the understanding of sourdough-based interventions in bread production, offering insights for the development of healthier and nutritionally improved wheat bread products. Full article
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15 pages, 963 KiB  
Article
Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread
by Agata Wojciechowicz-Budzisz, Ewa Pejcz, Radosław Spychaj and Joanna Harasym
Foods 2023, 12(19), 3534; https://doi.org/10.3390/foods12193534 - 22 Sep 2023
Viewed by 913
Abstract
The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk [...] Read more.
The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk) on the quality characteristics, chemical composition, total polyphenolic content (TPC), and antioxidant activity of rye bread (RB). The study was conducted with rye flour (RF) type 580 and 720 and two dough preparation methods (single-phase—1F, two-phase—2F). The inclusion of psyllium fiber in rye bread resulted in an increase in the overbaking of bread by 12.4%, total protein by 1.7%, ash by almost twofold, and TDF content by more than twofold. Psyllium fiber addition also led to a twofold improvement in antioxidant activity and an increase in TPC from 35.5 to 109.1 mg GAE/100 g d.m., as well as enhanced porosity of the crumb from 7.1 to 7.6 points on the Mohs scale. However, it caused a decrease in specific loaf volume by 10%, springiness by 3.5%, chewiness by almost 12%, and gumminess of the crumb by 8.1%. A darkening of the crust (reduction in the L* value by 10.7%) and crumb (reduction in the L* value by 37.6%) was observed as well. Notably, the results indicated that a 10% share of PF can be considered a potentially beneficial and functional ingredient, promoting health benefits without negatively affecting the physical and sensory qualities of rye bread. This suggests the potential use of PF for enhancing the nutritional value of RB without compromising its overall quality. Full article
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