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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 May 2024 | Viewed by 12137

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Special Issue Editors

Dr. Papadopoulou Olga

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Guest Editor

Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, 11521 Athens, Greece
Interests: data analytics; metabolomics; food spoilage; rapid techniques for food analysis; biopreservation; probiotic cultures

Dr. Patricia Regal

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Guest Editor

Department of Analytical Chemistry, Nutrition and Bromatology, Santiago de Compostela University, 27002 Lugo, Spain
Interests: breast milk; functional components; baby food; probiotics; microbiota; food-borne pathogens; food safety; analytical chemistry; chromatography; mass spectrometry; omics
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Prof. Dr. Đurđica Ačkar

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Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Interests: sustainable food production; use of food industry; by-products; starch; extrusion; chocolate
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Dr. Raffaella Boggia

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Guest Editor

Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
Interests: green extraction; functional foods; dietary supplements and products; food traceability; spectroscopic untargeted fingerprint
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Special Issue Information

Dear Colleagues,

This Special Issue of Molecules is aimed at collecting papers about food chemistry from European scholars. In Europe, many research groups are working on this topic. For example, there is research on carbohydrates, lipids, protein, vitamins, enzymes, food additives, flavors, and colors. This topic also encompasses how products change under certain food-processing techniques and ways to either enhance these changes or prevent them from happening. In addition, authors are encouraged to publish original research and review articles related to the application of data analytics in food chemistry, in order to extract relevant chemical information and to correlate quality parameters or physical properties.

Scientists from Europe are cordially invited to contribute original research papers or reviews to this Special Issue, which discusses new knowledge or new cutting-edge developments in the food-chemistry research field.

Dr. Papadopoulou Olga
Dr. Patricia Regal
Prof. Dr. Đurđica Ačkar
Dr. Raffaella Boggia
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. Molecules 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 2700 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

food chemistry
food process
food additives
food analysis
food safety
metabolomics
data analytics

Published Papers (7 papers)

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Research

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13 pages, 4845 KiB

Open AccessArticle

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

by Antun Jozinović, Jelena Panak Balentić, Đurđica Ačkar, Mirta Benšić, Jurislav Babić, Veronika Barišić, Ante Lončarić, Borislav Miličević and Drago Šubarić

Molecules 2024, 29(4), 791; https://doi.org/10.3390/molecules29040791 - 08 Feb 2024

Viewed by 629

Abstract

This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO₂ was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO₂ extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry. Full article

(This article belongs to the Special Issue Food Chemistry in Europe)

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18 pages, 2156 KiB

Open AccessArticle

Bioaccumulation Capacity of Onion (Allium cepa L.) Tested with Heavy Metals in Biofortification

by Katarzyna Czarnek, Małgorzata Tatarczak-Michalewska, Agnieszka Szopa, Marta Klimek-Szczykutowicz, Karolina Jafernik, Dariusz Majerek and Eliza Blicharska

Molecules 2024, 29(1), 101; https://doi.org/10.3390/molecules29010101 - 22 Dec 2023

Viewed by 880

Abstract

On a worldwide scale, A. cepa is among the most commonly consumed vegetables. In Europe, the leading onion producers are Russia, the Netherlands, Spain, Poland and Germany. In this study, the bioaccumulation of heavy metals (Cr, Cu, Zn, Ni, Fe, Mn, Co, Sr, Cd and Pb) by Allium cepa L. plants was followed under hydroponic conditions. The heavy metals were applied at six concentrations (0, 25, 50, 100, 200 and 400 mg L⁻¹) over three weeks. The quantitative analysis of selected heavy metals in plant tissues (bulbs, roots and assimilation leaves) was performed using atomic absorption spectrometry with flame atomization (F-AAS). The accumulation of metal ions was strongly dependent on their concentrations in the solution and the analyzed parts of plants. The highest accumulation of metal ions was confirmed for the roots and ranged from 8.48 to 5912.34 µg g⁻¹ DW (dry weight). All parts of A. cepa were characterized by the high accumulation of Mn²⁺. The lowest accumulation was confirmed for Co²⁺ in the roots, Pb²⁺ in the assimilation leaves and Cu²⁺ in the bulbs of onion. Moreover, the study showed that the highest concentrations of heavy metals decreased the growth of bulbs and even caused them to die off. In contrast, lower concentrations of some elements stimulated plant development. Full article

(This article belongs to the Special Issue Food Chemistry in Europe)

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20 pages, 958 KiB

Open AccessArticle

Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods

by Radosław Bogusz, Joanna Bryś, Anna Onopiuk, Katarzyna Rybak, Dorota Witrowa-Rajchert and Małgorzata Nowacka

Molecules 2023, 28(24), 8121; https://doi.org/10.3390/molecules28248121 - 15 Dec 2023

Viewed by 709

Abstract

In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared–convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared–convective method (IR-CD) were the most rewarding from the nutritional point of view. Full article

(This article belongs to the Special Issue Food Chemistry in Europe)

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18 pages, 2486 KiB

Open AccessArticle

Green Extraction and Preliminary Biological Activity of Hydrolyzed Collagen Peptides (HCPs) Obtained from Whole Undersized Unwanted Catches (Mugil cephalus L.)

by Valentina Orlandi, Lorenzo Dondero, Federica Turrini, Giulia De Negri Atanasio, Federica Grasso, Elena Grasselli and Raffaella Boggia

Molecules 2023, 28(22), 7637; https://doi.org/10.3390/molecules28227637 - 17 Nov 2023

Cited by 1 | Viewed by 825

Abstract

Considering the global increase in fish consumption, the growing side-streams coming from the fish supply chain (e.g., skin, fins, tail, heads…), also including undersized or “unwanted catches”, have been recently proposed as source of high-value bioactive compounds (e.g., peptides and fatty acids). In this case study, hydrolyzed collagen peptides (HCPs) were extracted from different parts of Mugil cephalus L. using environmentally friendly techniques such as ultrasounds and enzymatic treatments. Both a mixed biomass derived from the skin, fins, and tail, and a whole fish, were considered as starting biomass, simulating the unsorted processing side-streams and an undersized/unwanted catch, respectively. The extracted HCPs were purified in fractions (<3 KDa and >3 KDa) whose yields (about 5% and 0.04–0.3%, respectively) demonstrated the efficiency of the hydrolysis process. The extraction protocol proposed allowed us to also isolate the intermediate products, namely the lipids (about 8–10%) and the non-collagenous proteins (NCs, 16–23%), whose exploitation could be considered. Each sample was characterized using Sircol, UltraViolet-Spectra, and hydroxyproline assay, and the viability of their collagen fractions was tested on human endothelial cells. Significant effects were obtained at a fraction of <3 KDa, in particular at a concentration of 0.13 µg/mL. The T-scratch test was also performed, with positive results in all fractions tested. Full article

(This article belongs to the Special Issue Food Chemistry in Europe)

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10 pages, 444 KiB

Open AccessArticle

Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method

by Magdalena Polak-Śliwińska, Beata Paszczyk and Mariusz Śliwiński

Molecules 2022, 27(20), 6909; https://doi.org/10.3390/molecules27206909 - 14 Oct 2022

Cited by 4 | Viewed by 1550

Abstract

Smoked cheeses are particularly popular among consumers for their flavor and aroma. Of interest, therefore, is the health aspect related to the likelihood of polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens found in smoked products. Thus, the purpose of this study was to evaluate the occurrence of 15 polycyclic aromatic hydrocarbons (PAHs) in smoked and non-smoked cheeses purchased in Poland to monitor their safety. The level of selected PAHs in cheese samples was determined using the HPLC-DAD-FLD method. Most of the cheeses tested met the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) established for these products. However, all the cheeses studied in this work had relatively low amounts of the sum of these compounds compared to the information available in the cheese literature, ranging from <LOD to 24.5 μg/kg. This amount does not pose a health risk to consumers. The predominant PAHs found were naphthalene, phenanthrene, fluorene and acenaphthene. Benzo[a]pyrene, the marker compound representing carcinogenic PAHs, was found in 100% and 0% of Polish smoked and non-smoked cheeses, respectively. Although there are currently no regulations for smoked cheeses and maximum concentrations of PAHs in this type of food product, control of PAHs content in cheeses is important due to the mutagenic and carcinogenic potential of these chemicals. Full article

(This article belongs to the Special Issue Food Chemistry in Europe)

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9 pages, 282 KiB

Open AccessArticle

Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

by Anna Przybylska, Agnieszka Chrustek, Beata Sperkowska, Marcin Koba and Dorota Olszewska-Słonina

Molecules 2022, 27(19), 6165; https://doi.org/10.3390/molecules27196165 - 20 Sep 2022

Cited by 3 | Viewed by 1698

Abstract

Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease. Patients who should follow a strict gluten-free diet do not always do so. Therefore, the aim of this research was to analyze certified “gluten-free” and naturally gluten-free products without labeled “may contain gluten” information in terms of their content of gluten proteins. The enzyme immunoassay AgraQuant Gluten G12 ELISA test kit was used for the analysis. Of all the products used in the research, only 5.8% were found to contain gluten above 20 ppm. Only one product labeled “gluten-free” was contaminated with gluten at 79.3 ppm (cider cake). In addition, our research also examined the gluten content of commercial beers containing barley malt not labeled as “gluten-free”. Research has shown that 60% of samples are not safe for those on a strict gluten-free diet. Our research clearly shows that many manufacturers, although they do not monitor their products for the presence of gluten in them, offer safe products, although they cannot be recommended in a gluten-free diet. Therefore, there is a strong need to increase the frequency of testing by food manufacturers for the presence of gluten in their products, so that the number of products approved for people on a gluten-free diet continues to increase. Full article

(This article belongs to the Special Issue Food Chemistry in Europe)

Review

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38 pages, 4773 KiB

Open AccessReview

Citric Acid: Properties, Microbial Production, and Applications in Industries

by Ewelina Książek

Molecules 2024, 29(1), 22; https://doi.org/10.3390/molecules29010022 - 19 Dec 2023

Cited by 2 | Viewed by 4837

Abstract

Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses various microorganisms, but the most commonly employed ones are filamentous fungi such as Aspergillus niger and yeast Yarrowia lipolytica. This article presents a literature review on the properties of citric acid, the microorganisms and substrates used, different fermentation techniques, its industrial utilization, and the global citric acid market. This review emphasizes that there is still much to explore, both in terms of production process techniques and emerging new applications of citric acid. Full article

(This article belongs to the Special Issue Food Chemistry in Europe)

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