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Special Issue "Food Processing and Food Analysis: Principles, Techniques, and Applications"

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A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Processes".

Deadline for manuscript submissions: 20 July 2023 | Viewed by 7416

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Special Issue Editors

Prof. Dr. Jung-Feng Hsieh

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Guest Editor

Department of Food Science, Fu Jen Catholic University, No.510, Zhongzheng Rd., Xinzhuang Dist., New Taipei City 242062, Taiwan
Interests: food proteomics; enzymology; enzyme inhibitors
Special Issues, Collections and Topics in MDPI journals

Dr. Chun-Chi Chen

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Guest Editor

Department of Biological Science and Technology, School of Life Sciences, Longyan University, Longyan 364012, China
Interests: food science; artificial intelligence; materials chemistry

Dr. Ken-Lin Chang

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Guest Editor

Institute of Environmental Engineering, National Sun Yat-Sen University, Kaohsiung 80424, Taiwan
Interests: materials science; enzymology; bioresource technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Proteins, carbohydrates, and fats are the most important elements in a person's diet. These components are commonly found in plant (such as soybean) and animal products (such as meat, milk, and egg). The raw materials from plant and animal sources can be converted into processed foods via food processing methods, which can extend the shelf life of foods and improve their nutritional quality. Much of this work focuses on food composition, formulations, manufacturing, quality, packaging, preservation, allergies, authentication, and fermentation. Food analysis of raw and processed foods can provide information about the chemical composition of foodstuffs. For over a decade, the study of processed foods has relied on food analysis to acquire information on chemical composition, processing, quality control, and food contamination, all of which are required to ensure compliance with food laws. Food analysis can also be used to monitor changes in the composition of raw materials and processed foods and to authenticate the safety and quality of food items. At a more fundamental level, the principles, techniques, and applications of food processing and food analysis have been used to investigate raw and processed foods.

For this Special Issue, "Food Processing and Food Analysis: Principles, Techniques, and Applications," high-quality research papers focusing on food processing and/or food analysis are welcome for submission. Topics of interest include the following:

Food processing and enzyme technologies for dairy, egg, meat, and cereals;
Food analysis for dairy, egg, meat, and cereals;
Evaluation of food authentication, quality, and safety;
Analysis and identification of food allergens.

Prof. Dr. Jung-Feng Hsieh
Dr. Chun-Chi Chen
Dr. Ken-Lin Chang
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. Processes is an international peer-reviewed open access monthly 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 2000 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 processing
food analysis
meat products
dairy products
egg products
plant-based foods
fermented foods
food authentication
food allergens

Published Papers (7 papers)

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Research

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Open AccessArticle

Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil

Maria Viviane de Araújo

Gabriel da Silva Oliveira

Concepta McManus

Igor Rafael Ribeiro Vale

Cristiane Batista Salgado

Paula Gabriela da Silva Pires

Tatiana Amabile de Campos

Laura Fernandes Gonçalves

Ana Paula Cardoso Almeida

Gustavo dos Santos Martins

Ivana Correa Ramos Leal

and

Vinícius Machado dos Santos

Processes 2023, 11(6), 1612; https://doi.org/10.3390/pr11061612 - 25 May 2023

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Abstract

The objective of the study is to evaluate a new proposal for a coating based on corn starch (CS) enriched with basil essential oil (BEO) to overcome the rapid deterioration of quail eggs under nonrefrigerated conditions. One hundred and seventy-one quail eggs were divided into treatments of uncoated eggs (control), eggs coated with CS, and eggs coated with CS/BEO, and analyzed over four weeks at room temperature. The CS/BEO coating reduced the growth of total aerobic mesophilic bacteria, Enterobacteriaceae, molds, and yeasts on the surface of eggshells to <2 log₁₀ CFU/mL compared to the control treatment at week four storage. The average Haugh unit (HU) of the four weeks of storage of the CS/BEO treatment was notably higher compared to the control. There was no significant difference between the sensory parameter scores of coated eggs and control treatment. Based on the findings, the CS/BEO coating can be used to mitigate the contamination of quail eggs and preserve their internal quality when stored in an environment without temperature and humidity control. Full article

(This article belongs to the Special Issue Food Processing and Food Analysis: Principles, Techniques, and Applications)

Open AccessArticle

Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits

and

Processes 2023, 11(4), 1041; https://doi.org/10.3390/pr11041041 - 29 Mar 2023

Viewed by 910

Abstract

Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide. Full article

(This article belongs to the Special Issue Food Processing and Food Analysis: Principles, Techniques, and Applications)

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Open AccessArticle

Authentication of Coffee Blends by 16-O-Methylcafestol Quantification Using NMR Spectroscopy

and

Processes 2023, 11(3), 871; https://doi.org/10.3390/pr11030871 - 14 Mar 2023

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Abstract

In 2019, a coffee chain in Taiwan was found to be mixing relatively cheap Robusta beans into products marketed as 100% Arabica. Many studies show 16-OMC is a remarkable marker to distinguish Robusta from Arabica beans, and nuclear magnetic resonance (NMR) is a convenient and efficient technique for 16-OMC quantification. Here, a 500 MHz NMR was employed to determine the content of 16-OMC in coffee for adulterate evaluation. A total of 118 samples were analyzed including products from the coffee chain, raw materials (single coffee beans), and other commercial products. The contents of 16-OMC in single Robusta beans were between 1005.55 and 3208.32 mg/kg and were absent from single Arabica beans. The surveillance results indicate that 17 out of 47 blend products claiming to contain 100% Arabica had 16-OMC quantifications in the range of 155.74–784.60 mg/kg. Furthermore, all 17 products were produced by the same coffee chain. We confirmed that coffee chain adulterated Arabica with Robusta in parts of their products, which claimed to include 100% Arabica. Moreover, this work highlights the free form of 16-OMC was esterified by coffee instantly. The decomposition products of 16-OMC were observed obviously in green Robusta while the mechanisms remain unclear. Future research should focus more on these aspects to further increase our understanding of these mechanisms. Full article

(This article belongs to the Special Issue Food Processing and Food Analysis: Principles, Techniques, and Applications)

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Open AccessArticle

Effects of Soybean and Tempeh Water Extracts on Regulation of Intestinal Flora and Prevention of Colon Precancerous Lesions in Rats

Nileema R. Divate

Katharina Ardanareswari

and

Processes 2023, 11(1), 257; https://doi.org/10.3390/pr11010257 - 13 Jan 2023

Viewed by 1077

Abstract

Soybean bioactivity is significantly enhanced during tempeh fermentation. This study aimed to evaluate the efficacy of tempeh on colorectal cancer cells in vitro and colon precancerous lesions (aberrant crypt foci, ACF) in vivo. In the in vitro assay, tempeh water extract (WET) could inhibit the proliferation of Caco-2 cells. In the animal assay using 1,2-dimethylhydrazine (DMH)-induced Sprague–Dawley (SD) rats, 12-weeks daily feeding of tempeh could decrease the level of Clostridium perfringens in cecum contents and reduce the number of large (≥4 foci) ACF in the colon of treated rats, compared to the DMH control. By the results of TOF-MS and Edman degradation, the isolated antioxidant dipeptide, tripeptides, and tetrapeptides from WET might contain methionine, proline, and lysine. The bioactive peptides in tempeh might inhibit colon cancer by suppressing the growth of C. perfringens in the intestinal tract. Full article

(This article belongs to the Special Issue Food Processing and Food Analysis: Principles, Techniques, and Applications)

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Open AccessArticle

Separation of Free Fatty Acid and Triglycerides by Molecular Distillation–Experimental and Simulation Approaches

Teetach Changwatchai

Mitsutoshi Nakajima

Lorena de Oliveira Felipe

and

Marcos A. Neves

Processes 2022, 10(10), 2053; https://doi.org/10.3390/pr10102053 - 11 Oct 2022

Cited by 1 | Viewed by 1054

Abstract

Separation of free fatty acids and triglycerides is important in the edible oil industry. In this study, both experimental and simulation approaches were conducted using falling film molecular distillation. A binary mixture of oleic acid as free fatty acid with refined soybean oil as triglyceride was used. Evaporation temperature range tested was from 110 to 160 °C, while other parameters such as condensation temperature, feeding rate, and vacuum pressure were fixed. The free fatty acid content of retentate was gradually decreased as evaporation temperature increased, while the free fatty acid content of distillate was approximately 100 wt.%, regardless of temperature. Triglycerides had an extremely low vapor pressure compared to oleic acid; therefore, their fraction in distillate was negligible. The mass conservation and transport equations were selected to explain the evaporation mechanism, and analytical solutions were simply introduced under the conditions of low mass fraction of volatile compound in the feeding mixture. Some experimental data are re-quired to determine the coefficient of molecular distillation in the governing equation. Using this obtained parameter, the proposed model could simulate all mass amounts and fractions of each component in retentate and distillate with a good agreement between experimental and simulation data, indicating the reasonable accuracy of the model proposed. Full article

(This article belongs to the Special Issue Food Processing and Food Analysis: Principles, Techniques, and Applications)

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Open AccessEditor’s ChoiceArticle

Effects of Calcium Sulfate and Chitosan on Textural Modification and Microstructure of Tofu Made from Lentils (Lens culinaris)

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Processes 2022, 10(10), 2000; https://doi.org/10.3390/pr10102000 - 03 Oct 2022

Cited by 1 | Viewed by 1218

Abstract

This study investigated calcium sulfate and chitosan on the textural modification and microstructure of tofu made from lentils. The addition of varying amounts of calcium sulfate (0–12 mM) and chitosan (0–1.0%) into lentil milk could affect the gel properties of lentil-based tofu. The gel properties, including the hardness and cohesiveness, of lentil-based tofu significantly increased with the addition of 12 mM calcium sulfate, exhibiting a slightly discontinuous network structure and a slightly regular pore network. However, the gel properties including hardness and cohesiveness significantly decreased with the addition of 1.0% chitosan, presenting a slightly continuous network structure with pores. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the aggregation of the vicilin, legumin acidic unit and legumin basic unit proteins in lentil milk was induced both by 12 mM calcium sulfate and 1.0% chitosan. Our results suggested that calcium sulfate and chitosan could affect the gel properties, such as hardness and cohesiveness, of lentil-based tofu. Therefore, calcium sulfate and chitosan can be used as practical food additives for the development of texture-modified lentil-based tofu. Full article

(This article belongs to the Special Issue Food Processing and Food Analysis: Principles, Techniques, and Applications)

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Open AccessReview

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

Lesetja Moraba Legodi

Maleho Annastasia Lekganyane

and

Kgabo L. Maureen Moganedi

Processes 2022, 10(9), 1706; https://doi.org/10.3390/pr10091706 - 27 Aug 2022

Cited by 1 | Viewed by 1630

Abstract

Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with various applications in the African communities. Wine is a globally known beverage usually made from grapes; however, recently, other fruits, including wild fruits with a considerable amount of sugars, can be used for making wines. The marula fruit wine is also important in many communities for cultural activities and can be enjoyed by people of varying age groups depending on the age of the product. In recent years, there has been growing interest in shifting from traditional marula winemaking to developing technologies for the marula winemaking process and commercialisation. The process of marula winemaking is similar to the production of grape wines, which entails collection, selection and washing of the fruits; extraction of the juice and mashing; formation and removal of the scum; and ultimately spontaneous fermentation of the resulting juice. The new process in marula winemaking would take into consideration the use of starter cultures as either monoculture or mixed cultures developed from the native marula fruit microbiota and the pasteurisation of the juice. The main challenge or difficulty with marula is the extraction of sugar and other soluble solids from the pulp more than it is for the grapes. The other challenge confronting the sustainability of marula wine is the seasonality of the fruit and poor juice yield. It is therefore imperative to develop strategies to increase the juice yield without affecting the quality, to preserve the marula fruits to ensure the year-round presence of marula fruit wine in the markets and, consequently, to improve the income generation capacity of the households dependent on the product. In addition to achieving a high juice yield, it is imperative to ensure consistent quality wine products. This review gives an overview of the S. birrea subsp. caffra and the biochemical components of the fruits or juice. It also highlights the use of marula fruits for wine production in African communities. The potential economic sustainability of the marula fruit wine is explored, particularly in southern Africa, where the marula tree (Morula) is abundant and the marula fruit wine is popularly produced. The review also examines the opportunities, challenges and future prospects of the marula fruit wine. Full article

(This article belongs to the Special Issue Food Processing and Food Analysis: Principles, Techniques, and Applications)

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