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Chemical Analysis of Plant Non-volatile Extracts and Essential Oils in...
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Chemical Analysis of Plant Non-volatile Extracts and Essential Oils in Light of Their Application in Food

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

Deadline for manuscript submissions: closed (22 January 2024) | Viewed by 1940

Special Issue Editors

Dr. Jacek Łyczko

E-Mail Website
Guest Editor
Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Interests: essential oils; bioactive compounds; medicinal and aromatic plants; sensory quality; sensory analysis; appetite; GC-MS; GC-O; LC-MS/MS
Dr. Leontina Lipan

E-Mail Website
Guest Editor
Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain
Interests: food quality; food safety; bioactive compounds; sensory analysis; consumer acceptance of food products; almonds; nuts; tropical fruits; water stress; stress markers; water scarcity; deficit irrigation strategies; spray drying; microencapsulation; probiotic bacteria
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Antoni Szumny

E-Mail Website
Guest Editor
Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida, 50-375 Wrocław, Poland
Interests: essential oil; biotransformation; volatile compounds; organic synthesis; GC-MS analysis; NMR analysis; herbs; drying; pheromones; deeding deterrent
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Medicinal and aromatic plants have an indisputable place in human nutrition, health, and daily life. In the past, medicinal and aromatic plants were used for rituals, wound healing, poisoning treatment, and disease removal. Later, plants begun being used for food seasoning due to their extraordinary flavours and fragrances. Today, the possibility of investigating what particular compounds are related to the usability of medicinal and aromatic plants has arisen.

The food industry currently requires simple and efficient solutions which improve the quality and beneficial aspects of food in a natural and safe manner. Therefore, the effective isolation of volatile and non-volatile fractions of medicinal and aromatic plants and their reliable chemical analysis are highly demanded. Modern, sophisticated analytical techniques like chromatography coupled with mass spectrometry allow us to analyse in depth the valuable constituents of plants and determine the possibility of their usage. Thus, you are kindly invited to submit original research, opinion or review articles regarding the isolation and chemical analysis methods of medicinal and aromatic plant constituents followed by the application of obtained isolates for the design of foods with enhanced quality and health benefits.

Dr. Jacek Łyczko
Dr. Leontina Lipan
Prof. Dr. Antoni Szumny
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

  • instrumental analysis
  • chromatography
  • mass spectrometry
  • bioactive compounds
  • food industry
  • novel food products
  • superfoods
  • isolation
  • health benefits
  • medicinal and aromatic plants

Published Papers (1 paper)

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Research

19 pages, 1849 KiB  
Article
The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks
by Magdalena Kręcisz, Bogdan Stępień, Jacek Łyczko and Piotr Kamiński
Foods 2023, 12(23), 4294; https://doi.org/10.3390/foods12234294 - 28 Nov 2023
Cited by 1 | Viewed by 998
Abstract
The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development [...] Read more.
The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(E)-hexen-1-ol, 2-(Z)-hexen-1-ol and aceto-phenone. VI caused a decrease in volumetric gel index (VGI), drying shrinkage (S), water activity (AW), decreased color saturation (∆C), and increased dry matter content (DM). All these properties testify to the positive effect of the pretreatment used. The drying methods used had a significant effect on the properties of the dried vegetables. The dries obtained by the FD method showed higher density and water activity, as well as better preserved color (lower ∆E) and higher VOCs, so it is considered that freeze drying is a suitable method for obtaining novel courgette and broccoli snacks. Full article
(This article belongs to the Special Issue Chemical Analysis of Plant Non-volatile Extracts and Essential Oils in Light of Their Application in Food)
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