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Sustainable Processing for High-Quality Fruit and Vegetable Products
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Sustainable Processing for High-Quality Fruit and Vegetable Products

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 March 2022) | Viewed by 9516

Special Issue Editors

Prof. Dr. Jinkai Zheng

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: plant foods; processing; functional components; analysis techniques; structure; nutrition and health; gut microbiota; in vivo metabolism; molecular mechanisms
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Xiaoyan Zhao

E-Mail Website
Guest Editor
Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
Interests: vegetable processing; biologically active substance; byproduct utilization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruits and vegetables are an important component of our daily diet. They play a special role in human health due to numerous nutritional and functional components. However, fruits and vegetables are perishable, which results in a significant waste of resources and is environmentally unfriendly. Moreover, many current processing technologies affect the flavor and nutritional components of raw materials. A low comprehensive utilization rate of byproducts of fruits and vegetables is also a serious limitation in the food industry. Sustainable processing technologies are aimed at minimizing the negative impact, improving the utilization rate, and guaranteeing the quality of fruits and vegetables during processing. Closely associated with preservation, processing, and comprehensive utilization, these emerging technologies have shown special potential for high-quality fruit and vegetable products and, therefore, have received increasing attention. The specific topics of this Special Issue include but are not limited to (1) the development of novel sustainable processing technologies for high-quality fruit and vegetable products and (2) the effects of sustainable processing on the quality (e.g., sensory, texture, components, properties, and health benefits) of fruit and vegetable products. This Special Issue welcomes research findings, rapid communications, and full reviews.

Prof. Dr. Jinkai Zheng
Prof. Dr. Xiaoyan Zhao
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

  • fruits and vegetables
  • preservation
  • processing
  • comprehensive utilization
  • high-quality
  • products
  • healthy
  • functional food

Published Papers (4 papers)

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Research

11 pages, 2197 KiB  
Article
Aqueous Extract of Phyllanthus emblica L. Alleviates Functional Dyspepsia through Regulating Gastrointestinal Hormones and Gut Microbiome In Vivo
by Xiaoqing Li, Yilin Lin, Yiqi Jiang, Binbin Wu and Yigang Yu
Foods 2022, 11(10), 1491; https://doi.org/10.3390/foods11101491 - 20 May 2022
Cited by 11 | Viewed by 2152
Abstract
Phyllanthus emblica L. fruits were extracted by a hot water assistant with ultrasonication to obtain aqueous Phyllanthus emblica L. extract (APE). The ameliorating functional dyspepsia (FD) effect of a low dose (150 mg/kg) and a high dose (300 mg/kg) of APE was exhibited [...] Read more.
Phyllanthus emblica L. fruits were extracted by a hot water assistant with ultrasonication to obtain aqueous Phyllanthus emblica L. extract (APE). The ameliorating functional dyspepsia (FD) effect of a low dose (150 mg/kg) and a high dose (300 mg/kg) of APE was exhibited by determining the gastrointestinal motility, gastrointestinal hormones, and gut microbiome shifts in reserpine induced FD male balb/c mice. APE increased the gastrointestinal motility including the gastric emptying (GE) rate and small intestinal transit (SIT) rate. The level of serum gastrointestinal hormones such as motilin (MTL) and gastrin (GAS) increased, and the vasoactive intestinal peptide (VIP) level decreased after the administration of APE. Furthermore, the gut microbiome analysis demonstrated that APE could regulate the microbiome structure and restore homeostasis by elevating useful bacterial abundance, while simultaneously decreasing harmful bacterial abundance. This study demonstrated the ameliorating FD effect of APE and its potential efficacy in curing functional gastrointestinal disorders and maintaining a healthy digestive tract. Full article
(This article belongs to the Special Issue Sustainable Processing for High-Quality Fruit and Vegetable Products)
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17 pages, 8681 KiB  
Article
Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage
by Zudi Li, Wenting Zhao, Yue Ma, Hao Liang, Dan Wang and Xiaoyan Zhao
Foods 2022, 11(8), 1147; https://doi.org/10.3390/foods11081147 - 15 Apr 2022
Cited by 7 | Viewed by 2268
Abstract
To reveal the potential relationship between the bacterial community and quality attributes of vacuum-packaged peeled potatoes, the bacterial community dynamics, visual quality, organic acids, flavor and volatile organic compounds (VOCs) during 12 days of storage under 10 °C were studied, and a correlation [...] Read more.
To reveal the potential relationship between the bacterial community and quality attributes of vacuum-packaged peeled potatoes, the bacterial community dynamics, visual quality, organic acids, flavor and volatile organic compounds (VOCs) during 12 days of storage under 10 °C were studied, and a correlation analysis was performed between the bacterial community and VOCs. During the whole storage, the dominant bacteria changed from Ralstonia, Pseudomonas, Pantoea and Comamonas to Clostridia, Clostridium, Lacrimispora, Lactococcus and Leuconostoc. The visual quality and hardness deteriorated significantly on day 12; meanwhile, lactic and acetic acid content accumulated to 0.79 and 4.87 mg/g FW, respectively. Potatoes’ flavor deteriorated severely after 8 days, as evidenced by results of an electronic nose (e-nose). A total of 37 VOCs were detected, and the total content showed an increasing trend from 2164.85 to 10658.68 μg/kg during the whole storage. A correlation analysis showed that Enterobacteriaceae, Erwinia, Lacrimispora, Lactococcus, Serratia, Pantoea, Clostridium, Flavobacterium and Clostridia were positively correlated with the biosynthesis of VOCs. In addition, 10 spoilage markers were screened according to a variable importance in projection (VIP) ≥ 1. Ethanol, which was the most abundant spoilage marker, was significantly related to Enterobacteriaceae, Erwinia, Lacrimispora and Lactococcus. The results of this study have great practical significance for prolonging the shelf life of fresh-cut agricultural produce. Full article
(This article belongs to the Special Issue Sustainable Processing for High-Quality Fruit and Vegetable Products)
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15 pages, 4182 KiB  
Article
Zizania latifolia Cell Wall Polysaccharide Metabolism and Changes of Related Enzyme Activities during Postharvest Storage
by Jing Huang, Weijie Wu, Xiangjun Fang, Hangjun Chen, Yanchao Han, Ben Niu and Haiyan Gao
Foods 2022, 11(3), 392; https://doi.org/10.3390/foods11030392 - 29 Jan 2022
Cited by 16 | Viewed by 2468
Abstract
The metabolism of polysaccharides in the Zizania latifolia cell wall helps maintain the postharvest quality during storage. Fresh Z. latifolia was stored at 4 °C and 25 °C to evaluate the hardness, cell wall polysaccharide composition, cell wall structure, active ingredients, and cell [...] Read more.
The metabolism of polysaccharides in the Zizania latifolia cell wall helps maintain the postharvest quality during storage. Fresh Z. latifolia was stored at 4 °C and 25 °C to evaluate the hardness, cell wall polysaccharide composition, cell wall structure, active ingredients, and cell wall metabolism-related enzyme activities. The results showed that hardness declined concomitantly with an increase in water-soluble pectin content during storage, as well as with a decrease in propectin and cellulose contents. Correlation analysis showed that lower activities of cell wall-degrading enzymes, such as polygalacturonase, cellulase, and β-galactosidase in Z. latifolia stored at 4 °C, were associated with lighter fiberization and greater hardness, compared with those stored at 25 °C. Additionally, the results of infrared spectroscopy showed that texture softening may be attributed to a decrease in the degree of esterification of water-soluble polysaccharides at 25 °C compared to that at 4 °C. Full article
(This article belongs to the Special Issue Sustainable Processing for High-Quality Fruit and Vegetable Products)
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13 pages, 2562 KiB  
Article
Se-O Bond Is Unique to High Se Enriched Sweet Potato Stem Protein with Better Antioxidant Ability
by Qi Gao, Jia-Le Wu, Lan-Ping Jiang, Su-Qi Sun, Xue-Jun Gu, Mei Tie, Masaru Tanokura and You-Lin Xue
Foods 2021, 10(12), 3064; https://doi.org/10.3390/foods10123064 - 09 Dec 2021
Cited by 3 | Viewed by 1973
Abstract
Sweet potato plants were treated with selenium (Se). Spraying Se on the sweet potato leaves was an effective Se enrichment method and proteins were extracted from the sweet potato stem. The structural characteristics of the protein were investigated. Fourier transform infrared spectroscopy (FT-IR) [...] Read more.
Sweet potato plants were treated with selenium (Se). Spraying Se on the sweet potato leaves was an effective Se enrichment method and proteins were extracted from the sweet potato stem. The structural characteristics of the protein were investigated. Fourier transform infrared spectroscopy (FT-IR) detected more signals from the Se-enriched sweet potato stem protein (SSP), and the number of forms of Se chemical bonds gradually increased with increasing Se content, such as the Se-O bond in high Se-enriched SSP, indicating altered secondary structures.Scanning electron microscopy-energy dispersive spectrometry (SEM-EDS) indicated more Se atoms in the Se-enriched SSPs (SSSPs). The DSC results revealed that Se enrichment enhanced the thermal stability of the samples. Moreover, selenomethionine (SeMet), selenocystine (SeCys2), and methylselenocysteine (MeSeCys) were determined to be the main Se forms in the SSSPs. Furthermore, the SSSPs showed relatively higher superoxide anion radical and DPPH radical scavenging activities than the blank, which indicates that SSSPs can be used as antioxidants. By recovering the proteins, the agricultural by-product—sweet potato stem can be further utilized, and the obtained Se-enriched proteins may contribute to human health. Full article
(This article belongs to the Special Issue Sustainable Processing for High-Quality Fruit and Vegetable Products)
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