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Quality Evaluation of Plant-Derived Foods Ⅱ
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Quality Evaluation of Plant-Derived Foods Ⅱ

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: closed (20 February 2022) | Viewed by 32230

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Dr. Ivo Vaz de Oliveira

E-Mail Website
Guest Editor
Centre for the Research and Technology of Agro‐Environmental and Biological Sciences—CITAB, Universidade de Trás‐os‐Montes e Alto Douro, UTAD, Quinta de Prados, 5000‐801 Vila Real, Portugal
Interests: plant physiology; food quality; food composition; agricultural and biological sciences; bioactive compounds; waste and by-product exploitation; phenolic compounds; antioxidant properties; fatty acids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to assure high-quality standards have to be applied to these types of foods. At the same time, the definition of quality may be different from product to product and must be studied accordingly. Hence, the content in bioactive compounds, fat amount or fatty acid profiles, vitamins, carbohydrates, volatile compounds, but also microbial safety or sensorial characteristics, are some of the parameters that can provide an insight into plant-derived food quality. Of course, this type of foods is usually subject to some kind of postharvest processing or storage, which can alter their properties. This has also led to the need to study how these procedures change the characteristics of the original food.

This Special Issue on “Quality Evaluation of Plant-Derived Foods Ⅱ” invites researchers to contribute with original research or review articles that focus on this main topic of quality assessment of plant-derived foods. This includes novel approaches to this line of research, but also the use of the established methodologies to novel plant foods, understudied species, or new data on known plant foods. 

Dr. Ivo Vaz de Oliveira
Guest Editor

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. Plants 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 quality
  • quality evaluation
  • processing and storage
  • compositional characterization
  • chemometrics
  • microbial food safety
  • sensorial characteristics

Published Papers (7 papers)

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Research

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14 pages, 1598 KiB  
Article
Quality Control Standardization, Contaminant Detection and In Vitro Antioxidant Activity of Prunus domestica Linn. Fruit
by Mohd Amir, Ameeduzzafar Zafar, Rizwan Ahmad, Wasim Ahmad, Mohammad Sarafroz, Mohammad Khalid, Mohammed M. Ghoneim, Sultan Alshehri, Shadma Wahab, Sayeed Ahmad and Mohd Mujeeb
Plants 2022, 11(5), 706; https://doi.org/10.3390/plants11050706 - 06 Mar 2022
Cited by 5 | Viewed by 2816
Abstract
The increase in the use of herbal medicines has led to the implementation of more stern regulations in terms of quality variation and standardization. As medicinal plants are prone to quality variation acquired due to differences in geographical origin, collection, storage, and processing, [...] Read more.
The increase in the use of herbal medicines has led to the implementation of more stern regulations in terms of quality variation and standardization. As medicinal plants are prone to quality variation acquired due to differences in geographical origin, collection, storage, and processing, it is essential to ensure the quality, efficacy, and biological activity of medicinal plants. This study aims to standardize the widely used fruit, i.e., Prunus domestica Linn., using evaluation techniques (microscopic, macroscopic, and physicochemical analyses), advanced instrumental (HPLC, HPTLC, and GC–MS for phytochemical, aflatoxins, pesticides, and heavy metals), biological, and toxicological techniques (microbial load and antioxidant activities). The results revealed a 6–8 cm fruit with smooth surface, delicious odor, and acidic taste (macroscopy), thin-walled epidermis devoid of cuticle and any kind of excrescences with the existence of xylem and phloem (microscopy), LOD (15.46 ± 2.24%), moisture content (13.27 ± 1.75%), the high extractive value of 24.71 ± 4.94% in water:methanol (1:1; v/v) and with ash values in the allowed limits (physicochemical properties), and the presence of numerous phytochemical classes such as alkaloids, flavonoids, carbohydrates, glycosides, saponins, etc. (phytochemical screening). Furthermore, no heavy metals (Pb, Hg, Cd, Ar), pesticides, ad microbial limits were detected beyond the permissible limits specified, as determined with AAS, GC–MS analysis, and microbial tests. The HPTLC was developed to characterize a complete phytochemical behavior for the components present in P. domestica fruit extract. The parameters utilized with the method used and the results observed for the prunus herein may render this method an effective tool for quality evaluation, standardization, and quality control of P. domestica fruit in research, industries, and market available food products of prunus. Full article
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods Ⅱ)
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16 pages, 538 KiB  
Article
Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products
by Ignasius Radix A. P. Jati, Laurensia M. Y. D. Darmoatmodjo, Thomas I. P. Suseno, Susana Ristiarini and Condro Wibowo
Plants 2022, 11(3), 440; https://doi.org/10.3390/plants11030440 - 05 Feb 2022
Cited by 8 | Viewed by 2406
Abstract
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from [...] Read more.
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native form to the food products which are ready to be consumed. Moreover, this research explored the individual carotenoids and tocopherols of raw and cooked OSP and RR and their developed flake products, and also investigated their antioxidant activity, physicochemical properties, and sensory properties. Simultaneous identification using the liquid chromatographic method showed that OSP, RR, and their flake products have significant amounts (µg/g) of β-carotene (278.58–48.83), α-carotene (19.57–15.66), β-cryptoxanthin (4.83–2.97), α-tocopherol (57.65–18.31), and also γ-tocopherol (40.11–12.15). Different responses were observed on the bioactive compound and antioxidant activity affected by heating process. Meanwhile, OSP and RR can be combined to form promising flake products, as shown from the physicochemical analysis such as moisture (5.71–4.25%) and dietary fiber (13.86–9.47%) contents, water absorption index (1.69–1.06), fracturability (8.48–2.27), crispness (3.9–1.5), and color. Those quality parameters were affected by the proportions of OSP and RR in the flake products. Moreover, the preference scores (n = 120 panelists) for the flakes ranged from slightly liked to indifferent. It can be concluded that OSP and RR are potential sources of bioactive compounds which could act as antioxidants and could be developed into flake products that meet the dietary and sensory needs of consumers. Full article
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods Ⅱ)
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22 pages, 1479 KiB  
Article
Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient
by Ancuţa Petraru, Florin Ursachi and Sonia Amariei
Plants 2021, 10(11), 2487; https://doi.org/10.3390/plants10112487 - 17 Nov 2021
Cited by 58 | Viewed by 11972
Abstract
Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil [...] Read more.
Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects. Full article
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods Ⅱ)
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17 pages, 2754 KiB  
Article
Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production
by Ionica Coţovanu, Mădălina Ungureanu-Iuga and Silvia Mironeasa
Plants 2021, 10(10), 2150; https://doi.org/10.3390/plants10102150 - 11 Oct 2021
Cited by 15 | Viewed by 1997
Abstract
The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. [...] Read more.
The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS. Full article
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods Ⅱ)
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18 pages, 714 KiB  
Article
Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils
by Mirella Žanetić, Maja Jukić Špika, Mia Mirjana Ožić and Karolina Brkić Bubola
Plants 2021, 10(10), 1995; https://doi.org/10.3390/plants10101995 - 23 Sep 2021
Cited by 16 | Viewed by 2456
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and [...] Read more.
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars—Oblica, Lastovka, Levantinka, and Krvavica—were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness. Full article
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods Ⅱ)
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Review

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12 pages, 20270 KiB  
Review
Undervalued Spiny Monkey Orange (Strychnos spinosa Lam.): An Indigenous Fruit for Sustainable Food-Nutrition and Economic Prosperity
by Abiodun Olusola Omotayo and Adeyemi Oladapo Aremu
Plants 2021, 10(12), 2785; https://doi.org/10.3390/plants10122785 - 16 Dec 2021
Cited by 5 | Viewed by 5724
Abstract
Strychnos spinosa Lam. is among the top nutrient-dense indigenous fruit species that are predominant in Southern Africa. It is a highly ranked indigenous fruit based on the nutrition and sensorial properties, which make it an important food source for the marginalized rural people. [...] Read more.
Strychnos spinosa Lam. is among the top nutrient-dense indigenous fruit species that are predominant in Southern Africa. It is a highly ranked indigenous fruit based on the nutrition and sensorial properties, which make it an important food source for the marginalized rural people. On the basis of the high vitamin C, iron, and zinc content, it has the capacity to improve the food- nutrition and the socioeconomic status of individuals, especially those in the rural areas of the developing nations. The nutritional composition of Strychnos spinosa compare favorably with many of the popular fruits, such as strawberries and orange. Additionally, Strychnos spinosa has antioxidant activity similar to well-known antioxidant fruits, which keeps it in the class of the popular fruits, giving it added nutrition–health-promoting benefits. In order to improve the availability of Strychnos spinosa, more research on the domestication, processing, preservation, value chain, and economic potential need to be further explored. Therefore, we recommend more concerted efforts from relevant stakeholders with interest in Strychnos spinosa fruit production as a possible sustainable solution to food shortage, food-nutrition insecurity, malnutrition, and austerity, mainly in the rural communities of the developing countries. Full article
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods Ⅱ)
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34 pages, 1790 KiB  
Review
Breeding Canola (Brassica napus L.) for Protein in Feed and Food
by Kenny K. Y. So and Robert W. Duncan
Plants 2021, 10(10), 2220; https://doi.org/10.3390/plants10102220 - 19 Oct 2021
Cited by 14 | Viewed by 3699
Abstract
Interest in canola (Brassica napus L.). In response to this interest, scientists have been tasked with altering and optimizing the protein production chain to ensure canola proteins are safe for consumption and economical to produce. Specifically, the role of plant breeders in [...] Read more.
Interest in canola (Brassica napus L.). In response to this interest, scientists have been tasked with altering and optimizing the protein production chain to ensure canola proteins are safe for consumption and economical to produce. Specifically, the role of plant breeders in developing suitable varieties with the necessary protein profiles is crucial to this interdisciplinary endeavour. In this article, we aim to provide an overarching review of the canola protein chain from the perspective of a plant breeder, spanning from the genetic regulation of seed storage proteins in the crop to advancements of novel breeding technologies and their application in improving protein quality in canola. A review on the current uses of canola meal in animal husbandry is presented to underscore potential limitations for the consumption of canola meal in mammals. General discussions on the allergenic potential of canola proteins and the regulation of novel food products are provided to highlight some of the challenges that will be encountered on the road to commercialization and general acceptance of canola protein as a dietary protein source. Full article
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods Ⅱ)
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