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Sustainable Alternatives for Food Additives: Novel Added-Value Food Ingredients
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Sustainable Alternatives for Food Additives: Novel Added-Value Food Ingredients

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

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 13171

Special Issue Editors

Dr. Bojana Šarić

E-Mail Website
Guest Editor
Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: functional food; plant-based proteins; antioxidants; industrial waste valorization; novel extraction techniques
Dr. Marijana Sakač

E-Mail Website
Guest Editor
Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: antioxidants; added-value foods; waste valorization; extraction techniques; honey

Special Issue Information

Dear Colleagues,

Innovations in the food industry and science mainly focus on the introduction of novel food ingredients to improve functional and nutritional properties, shelf-life, safety, taste, texture, and appearance of food products. On the other hand, natural resource scarcity and loss of biodiversity, as well as climate changes, have encouraged an increasing importance of sustainable food production to meet the demand for healthy and nutritious food, which is also affordable.

This Special Issue will consider all important aspects related to the production and characterization of healthy and sustainable food ingredients/food additives and their application in different food systems.

We encourage the submission of manuscripts (original research and review papers) related to:

  • Novel added-value food ingredients;
  • Development of alternative natural food additives (antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, colorants, and preservatives);
  • Alternative plant-based proteins;
  • Pro- and pre-biotics;
  • Fortified food products.

To summarize the latest research concerning the production of sustainable novel food ingredients, experts in various fields of research are invited to contribute to this Special Issue.

Dr. Bojana Šarić
Dr. Marijana Sakač
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

  • novel added-value food ingredients
  • food additives
  • plant-based proteins
  • probiotics
  • prebiotics
  • added-value food products
  • waste valorization

Published Papers (4 papers)

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Research

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19 pages, 4116 KiB  
Article
Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta
by Bojana Filipčev, Jovana Kojić, Jelena Miljanić, Olivera Šimurina, Alena Stupar, Dubravka Škrobot, Vanja Travičić and Milica Pojić
Foods 2023, 12(24), 4376; https://doi.org/10.3390/foods12244376 - 05 Dec 2023
Cited by 2 | Viewed by 914
Abstract
This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative [...] Read more.
This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory properties of the cooked pasta was evaluated. WG preparations significantly increased the antioxidant potential (by 185–600%) as well as the content of phenolics (by 26–146%), flavonoids (by 40–360%) and potassium (up to three-fold) in the cooked pasta, depending on WG type and enrichment level. Flavonoids were dominantly present in the free form. Cooking resulted in a significant loss of flavonoids (39–75%) whereas phenolics were liberated from the matrix. The highest increase in total phenolics and antioxidant activity was exerted by the WG powder and extract. Pasta hardness and adhesiveness were increased, but encapsulated WG deteriorated cooking behaviour. The best-scored enriched pasta regarding sensory quality and texture was that enriched with WG powder at the low/moderate level. Full article
(This article belongs to the Special Issue Sustainable Alternatives for Food Additives: Novel Added-Value Food Ingredients)
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13 pages, 1081 KiB  
Article
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
by Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić and Miroslav Hadnađev
Foods 2022, 11(24), 3985; https://doi.org/10.3390/foods11243985 - 09 Dec 2022
Cited by 7 | Viewed by 1591
Abstract
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern [...] Read more.
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products. Full article
(This article belongs to the Special Issue Sustainable Alternatives for Food Additives: Novel Added-Value Food Ingredients)
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Review

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22 pages, 2138 KiB  
Review
Biotechnological Utilization of Agro-Industrial Residues and By-Products—Sustainable Production of Biosurfactants
by Damjan Vučurović, Bojana Bajić, Zorana Trivunović, Jelena Dodić, Marko Zeljko, Rada Jevtić-Mučibabić and Siniša Dodić
Foods 2024, 13(5), 711; https://doi.org/10.3390/foods13050711 - 26 Feb 2024
Viewed by 1133
Abstract
The importance and interest in the efficient use and valorization of agro-industrial residues and by-products have grown due to environmental problems associated with improper disposal. Biotechnological production processes, including microbial biosurfactant production, represent a sustainable way to utilize agro-industrial residues and by-products, which [...] Read more.
The importance and interest in the efficient use and valorization of agro-industrial residues and by-products have grown due to environmental problems associated with improper disposal. Biotechnological production processes, including microbial biosurfactant production, represent a sustainable way to utilize agro-industrial residues and by-products, which are applied as substrates in these processes. Biosurfactants produced by microorganisms using renewable resources are a viable alternative to traditional petrochemical surfactants and have several potential uses in a wide range of industrial sectors due to their minimal ecotoxicity, easy biodegradability, and moderate production conditions. The common applications of biosurfactants, besides in food industry as food additives and preservatives, are in agriculture, environmental protection, the cosmetics and pharmaceutical industry, wastewater treatment, the petroleum industry, etc. This review aims to summarize the comprehensive scientific research related to the use of various agro-industrial residues and by-products in the microbial production of biosurfactants, as well as to emphasize the present state and the importance of their sustainable production. Additionally, based on the available biosurfactant market analysis datasets and research studies, the current situation in science and industry and the future perspectives of microbial biosurfactant production have been discussed. Full article
(This article belongs to the Special Issue Sustainable Alternatives for Food Additives: Novel Added-Value Food Ingredients)
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21 pages, 972 KiB  
Review
Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products
by Bojana Bajić, Damjan Vučurović, Đurđina Vasić, Rada Jevtić-Mučibabić and Siniša Dodić
Foods 2023, 12(1), 107; https://doi.org/10.3390/foods12010107 - 25 Dec 2022
Cited by 21 | Viewed by 8778
Abstract
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell [...] Read more.
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture and agriculture-related industries; taking into account their composition and characteristics, as well as vast amounts, they have an enormous potential to generate sustainable bioproducts, such as microbial proteins. This review aims to summarize contemporary scientific research related to the production of microbial proteins on various agro-industrial residues and by-products, as well as to emphasize the current state of production of single-cell proteins and the importance of their production to ease the food crisis and support sustainable development. Full article
(This article belongs to the Special Issue Sustainable Alternatives for Food Additives: Novel Added-Value Food Ingredients)
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