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Technological Processing Affecting the Functional Properties of Food
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Technological Processing Affecting the Functional Properties of Food

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

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 12424

Special Issue Editors

Prof. Dr. Amalia Piscopo

E-Mail Website
Guest Editor
Department of Agraria, Mediterranean University of Reggio Calabria, Reggio Calabria, Italy
Interests: vegetables; fruits; shelf life; cheese; processing; antioxidants; by-products
Prof. Dr. Antonella Pasqualone

E-Mail Website1 Website2
Guest Editor
Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), Università degli Studi di Bari Aldo Moro, Bari, Italy
Interests: cereal science and technology; enrichment of cereal-based foods; ethnic foods; food waste upcycling
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the last several years, consumers have more and more increased their attention toward nutrition, with particular reference to its role in maintaining an optimal health level and preventing specific pathologies linked to dietetic imbalances. In this context, the increased consumption of quality food products comes with a growth in the marketplace of functional foods. This typology of food products possesses endogenous or also added components (generally not nutrients) which interact with physiological functions of the human body. The interaction results in beneficial effects such as minimizing disease risks and improving the health status. Technological processing affects food characteristics from different points of view: microbiological, chemical, and sensorial. In particular, all steps of the food chain, i.e., food manufacturing and processing, packaging technologies, and food distribution conditions can differently reduce, preserve, but also increase the content and/or the bioavailability of bioactive substances of the raw materials. Therefore, food technology can concretely contribute, by means of different strategies such as targeted formulation or specific and controlled processing, to expand the availability and variety of foods rich in bioactive constituents with a health-promoting effect.

This Special Issue is therefore open to all contributions aimed at studying the influence of technological processing on the functional properties of food.

Prof. Dr. Amalia Piscopo
Prof. Dr. Antonella Pasqualone
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

  • functional foods
  • bioactive compounds
  • processing
  • food enrichment
  • packaging
  • by-products

Published Papers (4 papers)

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Research

17 pages, 1776 KiB  
Article
Loss of Eicosapentaenoic Acid (EPA) after Retort Sterilization of the EPA-BCAA Fortified Complete Nutrition Drink
by Watcharapol Khoonin, Prapimporn Chattranukulchai Shantavasinkul, Chalat Santivarangkna and Dunyaporn Trachootham
Foods 2022, 11(14), 2023; https://doi.org/10.3390/foods11142023 - 08 Jul 2022
Cited by 3 | Viewed by 1897
Abstract
Retort sterilization is cost-effective for small-scale production of specialized nutrition products. However, the sensory properties and stability of active ingredients after sterilization remain undetermined. This study aimed to investigate the effect of retort on the existence of functional compounds and the sensory satisfaction [...] Read more.
Retort sterilization is cost-effective for small-scale production of specialized nutrition products. However, the sensory properties and stability of active ingredients after sterilization remain undetermined. This study aimed to investigate the effect of retort on the existence of functional compounds and the sensory satisfaction of a fortified complete nutrition formula with branched-chain amino acids (BCAAs), and fish oil providing eicosapentaenoic acid (EPA). Changes in EPA and BCAA contents after retort were determined by using LC-MS/MS. Nutrient values, osmolality, rheology and sensory acceptance of the processed fortified and control formulas were compared. After retort, the fortified formula had an increase in all types of BCAAs but 30% loss of EPA (p = 0.001). The fortified formula had slightly higher protein and fiber contents, along with increased osmolality. It had higher viscosity and shear stress, but similar IDDSI level at 0. Among flavors tested, the fortified formula with Japanese rice flavor received the highest satisfaction scores with over 80% sensory acceptance. In conclusion, retort sterilization preserved BCAAs of the functional drink, but the addition of 30% fish oil was required to compensate for the EPA loss. The sterilized fortified formula with Japanese rice flavor was sensory acceptable. Full article
(This article belongs to the Special Issue Technological Processing Affecting the Functional Properties of Food)
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14 pages, 1978 KiB  
Article
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace
by Valeria Imeneo, Rosa Romeo, Antonio Gattuso, Alessandra De Bruno and Amalia Piscopo
Foods 2021, 10(10), 2460; https://doi.org/10.3390/foods10102460 - 15 Oct 2021
Cited by 23 | Viewed by 4001
Abstract
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 [...] Read more.
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties. Full article
(This article belongs to the Special Issue Technological Processing Affecting the Functional Properties of Food)
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20 pages, 2908 KiB  
Article
Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Pelvetia canaliculata to Sunflower Oil
by Gabriela Sousa, Marija Trifunovska, Madalena Antunes, Isabel Miranda, Margarida Moldão, Vítor Alves, Rajko Vidrih, Paula Allen Lopes, Luis Aparicio, Marta Neves, Carla Tecelão and Suzana Ferreira-Dias
Foods 2021, 10(8), 1732; https://doi.org/10.3390/foods10081732 - 27 Jul 2021
Cited by 15 | Viewed by 3136
Abstract
In this study, Pelvetia canaliculata L. macroalga, collected from the Atlantic Portuguese coast, was used as a source of bioactive compounds, mostly antioxidants, to incorporate them in sunflower oil with the aim of increasing its biological value and oxidative stability. The lyophilized alga [...] Read more.
In this study, Pelvetia canaliculata L. macroalga, collected from the Atlantic Portuguese coast, was used as a source of bioactive compounds, mostly antioxidants, to incorporate them in sunflower oil with the aim of increasing its biological value and oxidative stability. The lyophilized alga was added to the oil, and ultrasound-assisted extraction (UAE) was performed. Algae concentration and UAE time varied following a central composite rotatable design (CCRD) to optimize extraction conditions. The following parameters were analyzed in the oils: oxidation products, acidity, color, chlorophyll pigments, carotenoids, flavonoids, total phenolic content, antioxidant activity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays, and sensory analysis. Extraction conditions did not affect the acidity and the amount of oxidation products in the oil. Chlorophylls and carotenoid contents increased with algae concentration, while flavonoid extraction did not depend on algae content or UAE time. Total phenolics in the oil were highly related only to FRAP antioxidant activity. Storage experiments of supplemented oil (12.5% algae; 20 min UAE) were carried out under accelerated oxidation conditions at 60 °C/12 days. Antioxidant activity (FRAP) of supplemented oil was 6-fold higher than the value of non-supplemented oil. Final samples retained 40% of their initial antioxidant activity. The presence of algae extracts contributed to the increased oxidative stability of sunflower oil. Full article
(This article belongs to the Special Issue Technological Processing Affecting the Functional Properties of Food)
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21 pages, 1292 KiB  
Article
Shelf-Life Evaluation of “San Marzano” Dried Tomato Slices Preserved in Extra Virgin Olive Oil
by Vincenzo Sicari, Mariarosaria Leporini, Rosa Romeo, Marco Poiana, Rosa Tundis and Monica Rosa Loizzo
Foods 2021, 10(8), 1706; https://doi.org/10.3390/foods10081706 - 23 Jul 2021
Cited by 3 | Viewed by 2328
Abstract
Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. [...] Read more.
Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. This is the first study which aimed to investigate the shelf-life parameters of this preserve during the 12 months of storage in both light and dark conditions. For this purpose, quality and CIELab color parameters were analysed in EVOO alone and as preserving liquid; total phenols and carotenoids content as well as β-carotene and lycopene content, a fatty acids profile, and antioxidant activities were examined. Results showed that samples stored in the dark are protected against degradative processes. Moreover, after 6 months of storage, the EVOO used as preserving liquid is enriched by the phytochemicals contained in dried tomato slices. This enrichment of EVOO by tomato bioactive compounds is reflected in the increase in the antioxidant activity of the oil independently by the presence of light during storage. Full article
(This article belongs to the Special Issue Technological Processing Affecting the Functional Properties of Food)
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