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Ethnic Foods: Scientific Insights and Innovative Development
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Ethnic Foods: Scientific Insights and Innovative Development

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

Deadline for manuscript submissions: 31 May 2024 | Viewed by 2523

Special Issue Editors

Dr. Patricia García

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Guest Editor
Department of Nutrition and Food Science, Universidad Complutense de Madrid, Madrid, Spain
Interests: wild plants; novel food; bioactivities; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Marisol Villalva

E-Mail Website
Guest Editor
1. Department of Chemistry and Physics Applied, Food Science Faculty, Universidad Autónoma de Madrid, 28049 Madrid, Spain
2. Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
Interests: antioxidants; bioactive food components; green chemistry; polyphenols; bioavailability; chromatography; mass spectrometry; sustainable extraction techniques
Special Issues, Collections and Topics in MDPI journals
Dr. Elena Arranz

E-Mail Website
Guest Editor
Department of Nutrition and Food Science, Universidad Complutense de Madrid, 28040 Madrid, Spain
Interests: bioactivity; food bioavailability; food digestion; delivery systems; sustainability; food ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The worldwide interest in ethnic foods is on the rise. With the increasing popularity of these foods, people's tastes and preferences for food are changing, and dietary habits are gradually being adjusted, even helping to reduce greenhouse gas emissions and improving carbon footprint. Within each country, there are traditional and local foods, which not only represent the traditional ingredients, cooking methods and ethnic culture of the geographical region, but also an important source of local nutrients and bioactive compounds. Nevertheless, in many cases, the composition, nutritional value, or technological properties from ethnic foods are still unknown. This Special Issue invites original research manuscripts and comprehensive reviews aiming to reevaluate ethnic foods and local foods, and their innovative development and ethnic food culture.

Dr. Patricia García
Dr. Marisol Villalva
Dr. Elena Arranz
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

  • ethnic foods
  • traditional foods
  • underutilized crops
  • lesser-known foods
  • food diversity
  • food and culture
  • tastes and preferences
  • local dietary habits
  • traditional ingredients
  • cooking methods
  • ethnic culture

Published Papers (2 papers)

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Research

14 pages, 2599 KiB  
Article
Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers
by Moustapha Soungalo Drabo, Korotimi Traoré, Charles Parkouda, Fatoumata Hama-Ba, Aly Savadogo and Katleen Raes
Foods 2023, 12(23), 4268; https://doi.org/10.3390/foods12234268 - 26 Nov 2023
Viewed by 753
Abstract
The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia [...] Read more.
The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5 and 7) and subtle alkaline and nutty tastes. However, an appreciable number (32%) of the participants were unaccustomed to tempeh and gave very low scores (2.5–3.4) for all the tempeh products. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers’ non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods, which will be essential for their valorization, branding, and marketing. Full article
(This article belongs to the Special Issue Ethnic Foods: Scientific Insights and Innovative Development)
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17 pages, 1542 KiB  
Article
Wild Fruits of Crataegus monogyna Jacq. and Sorbus aria (L.) Crantz: From Traditional Foods to Innovative Sources of Pigments and Antioxidant Ingredients for Food Products
by Cristina Tamayo-Vives, Patricia García-Herrera, María Cortes Sánchez-Mata, Rosa M. Cámara-Hurtado, María Luisa Pérez-Rodríguez, Laura Aceituno, Manuel Pardo-de-Santayana, María Inês Días, Lillian Barros and Patricia Morales
Foods 2023, 12(12), 2427; https://doi.org/10.3390/foods12122427 - 20 Jun 2023
Cited by 3 | Viewed by 1334
Abstract
Hawthorn (Crataegus monogyna Jacq.) and whitebeam (Sorbus aria (L.) Crantz) are wild species traditionally used as ethnic foods in the Mediterranean area. Their red berries, and mainly the peels, may be used as ingredients due to their color (replacing other synthetic [...] Read more.
Hawthorn (Crataegus monogyna Jacq.) and whitebeam (Sorbus aria (L.) Crantz) are wild species traditionally used as ethnic foods in the Mediterranean area. Their red berries, and mainly the peels, may be used as ingredients due to their color (replacing other synthetic colorants) or functional properties. Some previous studies analyze all edible fruits, but there is very little literature on the composition and properties of the pulpless epidermis of the fruits of C. monogyna and no literature concerning the fruits of S. aria. Total phenolic compounds (TPC) and families of hydroxybenzoic acids, hydroxycinnamic acids, flavonols, and total monomeric anthocyanins were determined in the epidermis of C. monogyna and S. aria fruits. The in vitro antioxidant capacity was also determined using QUENCHER (Quick-Easy-New-CHEap-Reproducible) methodology. Anthocyanins profiles were analyzed in hydroalcoholic extracts through HPLC/MS. C. monogyna fruits presented higher content of TPC than S. aria, with hydroxybenzoic acids (2870.6 mg GAE/100g dw) as the major family, followed by flavonols (771.4 mg QE/100 g dw) and hydroxycinnamic acids (610.3 FAE/100 g dw). Anthocyanins were found in 251.7 mg cyanidin-3-glucoside/100 g dw, characterized by the content of cyanidin-O-hexoxide and peonidin-O-hexoxide. The levels of these compounds correlated with higher values of a* parameter (higher intensity of reddish color). These fruits also showed higher antioxidant capacity by Q-Folin–Ciocalteu and Q-FRAP. S. aria peels had fewer phenolic compounds, particularly anthocyanins (33.7 mg cyanidin-3-glucoside/100 g dw), containing different cyanidin derivatives. From these results, new insights about the composition of the epidermis of these wild fruits are provided, and their potential as ingredients for the food industry is corroborated. Full article
(This article belongs to the Special Issue Ethnic Foods: Scientific Insights and Innovative Development)
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