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Applied Sciences
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Advances in Food Biotechnology
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Advances in Food Biotechnology

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (29 May 2023) | Viewed by 2082

Special Issue Editors

Dr. Marianna Gallo

E-Mail Website
Guest Editor
1. Department of Industrial Engineering, University of Niccolò Cusano, Via Don Carlo Gnocchi 3, 00166 Rome, Italy
2. Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
Interests: fermentation; functional foods; encapsulation; alginate-based hydrogels; alginates for fermentation; in vitro digestion; pre- and postbiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Celine Laroche

E-Mail Website
Guest Editor
Institut Pascal, Université Clermont Auvergne, 63000 Clermont-Ferrand, France
Interests: microalgae; photobioreactors; polysaccharides; pigments; biorefinery; bioprocesses; biological activities
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. It plays a prospective role in various food processing sectors, such as fruits and vegetables, beverages, cereals, dairy, oils and fats, poultry, and confectionery. Using biotechnology approaches, nonedible and perishable food items can be transformed into safe, palatable food with an extended shelf-life, and with significantly improved quality (e.g., nutritional value, sensory and physicochemical attributes).

This Special Issue aims to highlight recent findings and progress in the application of biotechnology in food and beverage production, processing, and preservation. The main topics of food technology advances and innovations include agri-food biotechnology, food packaging, food printing technology, and other biotechnology approaches.

Themes of interest include:

  • Innovative technologies and processes for foods, beverages, and food ingredients;
  • Novel production technologies in the food industry;
  • Resource-efficient and environmentally friendly production;
  • Food processing–ingredients–nutrition interaction;
  • Role of nano-engineered materials in food applications;
  • Value addition in food products and processing using enzyme technology;
  • Nano-engineered materials for sensing food pollutants;
  • Technological advancements for food safety evaluation;
  • Benefits and risks of biotechnology in food and beverage processing;
  • Role of biotechnology in ethnic foods.

Dr. Marianna Gallo
Prof. Dr. Celine Laroche
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. Applied Sciences 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 2400 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 biotechnology
  • food engineering
  • innovative technology
  • food processing
  • nano-engineering
  • food safety

Published Papers (1 paper)

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Research

17 pages, 3414 KiB  
Article
Genetic Algorithms for Optimal Control of Lactic Fermentation: Modelling the Lactobacillus paracasei CBA L74 Growth on Rice Flour Substrate
by Gennaro Salvatore Ponticelli, Marianna Gallo, Ilaria Cacciotti, Oliviero Giannini, Stefano Guarino, Andrea Budelli and Roberto Nigro
Appl. Sci. 2023, 13(1), 582; https://doi.org/10.3390/app13010582 - 31 Dec 2022
Cited by 1 | Viewed by 1424
Abstract
Modelling and predicting of the kinetics of microbial growth and metabolite production during the fermentation process for functional probiotics foods development play a key role in advancing and making such biotechnological processes suitable for large-scale production. Several mathematical models have been proposed to [...] Read more.
Modelling and predicting of the kinetics of microbial growth and metabolite production during the fermentation process for functional probiotics foods development play a key role in advancing and making such biotechnological processes suitable for large-scale production. Several mathematical models have been proposed to predict the bacterial growth rate, but they can replicate only the exponential phase and require an appropriate empirical data set to accurately estimate the kinetic parameters. On the other hand, computational methods as genetic algorithms can provide a valuable solution for modelling dynamic systems as the biological ones. In this context, the aim of this study is to propose a genetic algorithm able to model and predict the bacterial growth of the Lactobacillus paracasei CBA L74 strain fermented on rice flour substrate. The experimental results highlighted that the pH control does not influence the bacterial growth as much as it does with lactic acid, which is enhanced from 1987 ± 90 mg/L without pH control to 5400 ± 163 mg/L under pH control after 24 h fermentation. The Verhulst model was adopted to predict the biomass growth rate, confirming the ability of exclusively replicating the log phase. Finally, the genetic algorithm allowed the definition of an optimal empirical model able to extend the predictive capability also to the stationary and to the lag phases. Full article
(This article belongs to the Special Issue Advances in Food Biotechnology)
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