Application of Biotechnology in Food Processing

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

Deadline for manuscript submissions: closed (25 May 2023) | Viewed by 6178

Special Issue Editor

Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Ecole Supérieure de Chimie Organique et Minérale, 1 Allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France
Interests: fermentation; emerging processing technologies; valorization of by-products and agro-industrial waste bioprocess; antioxidant bioactive compounds
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Special Issue Information

Dear Colleagues,

Biotechnology applied in the food industry allows the improvement and better control of processed and unprocessed food products. They involve molecular markers for the identification and traceability of these products. They also allow the synthesis of enzymes of food interest and the selection of new strains that perform better in fermentation processes. Besides, a wide range of molecules can be produced by fermentation, extracted, and purified and could be applied in the food industry. The conversion of low-cost substrates to produce high-value added compounds is also of high interest, and many food sectors are converting the by-products they generate into food-valuable compounds, through biotechnological processes.

In view of the above potential and developments, the journal Foods is inviting authors to submit unpublished original contributions, critical review articles, and short communications for consideration in the Special Issue “Application of Biotechnology in Food Processing”. Topics covered in this Special Issue include but are not limited to:

  • The use of molecular markers for the identification and traceability of food products;
  • Liquid state- and solid-state fermentation for the production of enzymes and food additives;
  • Production of food-additives by the conversion of low-cost substrates;
  • Engineering of novel microbial strains for food transformation.

Dr. Mohamed Koubaa
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. 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

  • fermentation
  • molecular markers
  • low-cost substrate transformation
  • strains for food additives
  • enzymes
  • white biotechnology
  • food-valuable compounds

Published Papers (3 papers)

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Research

15 pages, 11177 KiB  
Article
The Effect of Long-Term Passage on Porcine SMCs’ Function and the Improvement of TGF-β1 on Porcine SMCs’ Secretory Function in Late Passage
by Yan-Yan Zheng, Ze-Nan Hu, Zheng Liu, Yi-Chen Jiang, Ren-Peng Guo, Shi-Jie Ding and Guang-Hong Zhou
Foods 2023, 12(14), 2682; https://doi.org/10.3390/foods12142682 - 12 Jul 2023
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Abstract
Cultured meat is one of the meat substitutes produced through tissue engineering and other technologies. Large-scale cell culture is the key for cultured meat products to enter the market. Therefore, this study is aimed to explore the effect of long-term passage in vitro [...] Read more.
Cultured meat is one of the meat substitutes produced through tissue engineering and other technologies. Large-scale cell culture is the key for cultured meat products to enter the market. Therefore, this study is aimed to explore the effect of long-term passage in vitro on smooth muscle cells (SMCs) and the effect of transforming growth factor-β1 (TGF-β1) on SMCs in the late passage. Multiple passages lead to the decline of the proliferation rate of SMCs in the proliferation stage and the differentiation ability in the differentiation stage. Transcriptome results showed that the ECM pathway and aging-related signaling pathways were significantly up-regulated in the late passage period. TGF-β1 did not promote SMCs of late passage proliferation at the proliferation stage but promoted the gene and protein expression of collagen as the main protein of the extracellular matrix proteins at the differentiation stage. In addition, proteomic analysis revealed that TGF-β1 promoted the expression of cell adhesion molecules which activate the Hippo signaling pathway and the HIF-1 signaling pathway and further promoted the production of collagen-containing extracellular matrix proteins. This could provide ideas for large-scale production of cultured meat products using SMCs. Full article
(This article belongs to the Special Issue Application of Biotechnology in Food Processing)
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16 pages, 3082 KiB  
Article
Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum
by Lujun Hu, Xiaodie Chen, Rui Lin, Teng Xu, Dake Xiong, Li Li and Zhifeng Zhao
Foods 2023, 12(3), 655; https://doi.org/10.3390/foods12030655 - 02 Feb 2023
Cited by 3 | Viewed by 1509
Abstract
This study explored the effect of the combination of Saccharomyces yeast, non-Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider fermentation on physicochemical properties, antioxidant activities, flavor and aroma compounds, as well as sensory qualities. Ciders fermented with the triple [...] Read more.
This study explored the effect of the combination of Saccharomyces yeast, non-Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider fermentation on physicochemical properties, antioxidant activities, flavor and aroma compounds, as well as sensory qualities. Ciders fermented with the triple mixed-cultures of these three species showed lower acid and alcohol content than those fermented with the single-culture of S. cerevisiae. The antioxidant activities were enhanced by the triple mixed-culture fermentation, giving a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate and total antioxidant capacity; specifically, the SPL5 cider showed the highest DPPH radical scavenging rate (77.28%), while the SPL2 gave the highest total antioxidant capacity (39.57 mmol/L). Additionally, the triple mixed-culture fermentation resulted in improved flavor and aroma with a lower acidity (L-malic acid) and higher aroma compounds (Esters), when compared with the single-culture fermented ciders (Saccharomyces cerevisiae); more specifically, the SPL4 cider resulted in the highest total flavor and aroma compounds. In addition, sensory evaluation demonstrated that ciders produced using the triple mixed-cultures gained higher scores than those fermented using the single-culture of S. cerevisiae, giving better floral aroma, fruity flavor, and overall acceptability. Therefore, our results indicated that the triple mixed-cultures (S. cerevisiae, P. kudriavzevii, and L. plantarum) were found to make up some enological shortages of the single S. cerevisiae fermented cider. This study is believed to provide a potential strategy to enhance cider quality and further give a reference for new industrial development protocols for cider fermentation that have better sensory qualities with higher antioxidant properties. Full article
(This article belongs to the Special Issue Application of Biotechnology in Food Processing)
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13 pages, 1991 KiB  
Article
Development of Fermented Rice Water to Improve the Quality of Garaetteok, a Traditional Korean Rice Cake
by Eun-Hyeong Lee, Hyun-Mo Jeong, Eun-A Kim, Ye-Rim Lee and Jae-Hoon Shim
Foods 2023, 12(3), 642; https://doi.org/10.3390/foods12030642 - 02 Feb 2023
Cited by 1 | Viewed by 2644
Abstract
In the rice processing industry, wastewater is an inevitable by-product of rice washing. To increase the utilization of washed rice water (WRW), seven types of fermented washed rice water (FWRW) were prepared using lactic acid bacteria (LAB) and carbohydrate hydrolase. The total concentration [...] Read more.
In the rice processing industry, wastewater is an inevitable by-product of rice washing. To increase the utilization of washed rice water (WRW), seven types of fermented washed rice water (FWRW) were prepared using lactic acid bacteria (LAB) and carbohydrate hydrolase. The total concentration of small maltooligosaccharides (MOSs) in the amyloglucosidase (AMG) treatment groups was about ten times higher than in the untreated groups. After 6 h of fermentation, six of the seven FWRW samples reached a pH of 4 due to the increased concentration of organic acids and could, therefore, be used as food acidity regulators. To confirm the applicability of FWRW, the traditional Korean rice cake garaetteok was prepared with FWRW and stored at 4 °C for 5 days. A texture profile analysis (TPA) revealed that the hardness of garaetteok treated with FWRW was significantly lower than that of untreated garaetteok following storage. Differential scanning calorimetry (DSC) showed that FWRW retarded the retrogradation of garaetteok during storage. The addition of FWRW using Lactobacillus reuteri with an AMG group was particularly effective for inhibiting microbial activity in garaetteok during storage. These results suggest that FWRW using AMG-added L. reuteri can be used as a novel food additive for improving the quality of traditional Korean starch foods and could also reduce the volume of waste WRW. Full article
(This article belongs to the Special Issue Application of Biotechnology in Food Processing)
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