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Future Industry of Polysaccharides, Protein and Pectin in Food Processing
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Future Industry of Polysaccharides, Protein and Pectin in Food Processing

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

Deadline for manuscript submissions: 20 October 2025 | Viewed by 5870

Special Issue Editors

Dr. Mauricio Opazo-Navarrete

E-Mail Website
Guest Editor
Agriaquaculture Nutritional Genomic Center (CGNA), Temuco 4780000, Chile
Interests: food structuring; plant proteins; bioavailability; bioaccessibility
Special Issues, Collections and Topics in MDPI journals
Dr. Guillermo Petzold

E-Mail Website
Guest Editor
Department of Food Engineering, Universidad del Bío-Bío, Chillan 3780000, Chile
Interests: food quality; microstructure; food chemistry; food safety; bioactive compounds; emerging technologies; freeze concentration
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Polysaccharides, proteins, and pectin stand as pivotal components in the realm of food processing, each playing distinct yet integral roles. Polysaccharides contribute to the texture and stability of food products, affecting attributes such as viscosity and mouthfeel. Proteins, with their multifaceted functionalities, are crucial in providing structure, emulsification, and aiding in flavor development. Pectin acts as a natural gelling agent, enhancing the texture and viscosity of various processed foods. The collective importance of these elements lies in their capacity to influence the sensory, structural, and nutritional characteristics of processed foods. Understanding and harnessing the potential of polysaccharides, proteins, and pectin in food processing not only contributes to the development of desirable product attributes but also aligns with the evolving demands for healthier, functional, and sustainable food choices in the modern consumer landscape.

The forthcoming Special Issue addressing the "Future Industry of Polysaccharides, Protein and Pectin in Food Processing" extends an invitation for the submission of contemporary research contributions focused on the prospective applications of polysaccharides, proteins, and pectin in the domain of food processing. This Special Issue aims to explore and illuminate the future landscape of polysaccharides, proteins, and pectin in the realm of food processing. This Special Issue seeks to provide a platform for cutting-edge research, insights, and advancements in the utilization of these essential components within the food industry. We aim to bring together experts, researchers, and practitioners to contribute their knowledge on innovative applications, sustainable practices, and emerging technologies related to polysaccharides, proteins, and pectin. By delving into the transformative potential of these elements, we aspire to foster a comprehensive understanding of their roles in enhancing food quality, functionality, and nutritional value.

Recommended topics include, but are not limited to, the following:

  • Innovative Applications of Polysaccharides in Food Processing:
    • Exploration of novel uses and functionalities of polysaccharides in food product development;
    • Applications of polysaccharides in texture modification, stability enhancement, and flavor encapsulation.
  • Protein-Based Structural Enhancements in Food Products:
    • Investigating the role of proteins in providing structural integrity to processed foods;
    • Utilizing proteins for emulsification, foam stabilization, and flavor enhancement in food processing.
  • Pectin's Contribution to Texture and Viscosity in Processed Foods:
    • Understanding the gelling properties of pectin and its impact on the texture of food products;
    • Applications of pectin in enhancing viscosity and mouthfeel in various processed foods.
  • Sustainable Practices in Utilizing Polysaccharides, Proteins, and Pectin:
    • Exploring eco-friendly approaches to extract and incorporate polysaccharides, proteins, and pectin in food processing;
    • Sustainable sourcing and processing methods to minimize the environmental impact of these key components.
  • Emerging Technologies for Processing Polysaccharides, Proteins, and Pectin:
    • Integration of cutting-edge technologies in the extraction and processing of polysaccharides, proteins, and pectin;
    • Exploration of innovative techniques to preserve the nutritional integrity of these components during food processing.
  • Health and Nutritional Aspects of Polysaccharide, Protein, and Pectin-Enriched Foods:
    • Evaluating the impact of incorporating polysaccharides, proteins, and pectin on the nutritional profile of processed foods;
    • Assessing the potential health benefits associated with consuming foods enriched with these key components.
  • Regulatory and Quality Control Aspects in the Utilization of Key Components:
    • Examining regulatory considerations and quality control measures in incorporating polysaccharides, proteins, and pectin in food products;
    • Ensuring compliance with industry standards and addressing potential challenges in quality assurance.
  • Consumer Perception and Market Trends in Functional Foods:
    • Analyzing consumer preferences and perceptions regarding foods enriched with polysaccharides, proteins, and pectin;
    • Identifying market trends and opportunities for the development of functional foods in response to consumer demand.

Dr. Mauricio Opazo-Navarrete
Dr. Guillermo Petzold
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

  • proteins
  • polysaccharides
  • pectin
  • food processing
  • sustainable innovation
  • protein digestibility
  • food structuring
  • gelling properties
  • functional foods

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Published Papers (6 papers)

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Research

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17 pages, 5369 KiB  
Article
Analysis of the Impact of the Addition of Alphitobius diaperinus Larval Powder on the Physicochemical, Textural, and Sensorial Properties of Shortbread Cookies
by Sylwia Mierzejewska, Zdzisław Domiszewski, Joanna Piepiórka-Stepuk, Anna Bielicka, Arkadiusz Szpicer and Iwona Wojtasik-Kalinowska
Appl. Sci. 2025, 15(8), 4269; https://doi.org/10.3390/app15084269 - 12 Apr 2025
Viewed by 181
Abstract
Based on the EFSA opinion dated 4 July 2022, the safety of frozen and freeze-dried larvae of Alphitobius diaperinus for human consumption was confirmed, leading to their approval as a novel food in the European Union. Given the increasing demand for sustainable protein [...] Read more.
Based on the EFSA opinion dated 4 July 2022, the safety of frozen and freeze-dried larvae of Alphitobius diaperinus for human consumption was confirmed, leading to their approval as a novel food in the European Union. Given the increasing demand for sustainable protein sources and alternative foods, studies explored the application of A. diaperinus larval powder as an additive in shortbread cookie production. In this experiment, wheat flour was partially replaced with insect powder at varying levels (10%, 20%, 30%, and 50% w/w), while butter was substituted with margarine. The analysis covered the protein content, moisture, ash, color, textural properties, and sensorial evaluation of the baked products. The results indicated that increasing the proportion of insect powder significantly raised the protein content and reduced moisture, impacting the cookie structure and brittleness. The sensorial evaluation indicated that incorporating up to 20% insect powder produced cookies with an optimal flavor, aroma, and texture balance, assessed at the level of 4.5 points and 11.7 N, respectively. Storage studies revealed that higher insect powder levels slowed moisture loss and reduced hardness over a 14-day period, stabilizing texture. However, excessive insect powder incorporation led to reduced consumer acceptability. These findings confirm the potential of A. diaperinus powder as an innovative additive to enhance the nutritional value of traditional baked goods, while also underscoring the need to modify technological parameters during production. Full article
(This article belongs to the Special Issue Future Industry of Polysaccharides, Protein and Pectin in Food Processing)
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12 pages, 1283 KiB  
Article
Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs
by Majd Elayan, Csaba Németh, Munkhnasan Enkhbold, László Friedrich, István Dalmadi and Adrienn Varga-Tóth
Appl. Sci. 2025, 15(3), 1660; https://doi.org/10.3390/app15031660 - 6 Feb 2025
Viewed by 746
Abstract
This study aimed to evaluate the impact of increasing total protein content on the rheological properties of liquid whole eggs. The study fills the gap between fundamental science and industrial application by exploring the potential for developing high-protein, functional egg products for health-conscious [...] Read more.
This study aimed to evaluate the impact of increasing total protein content on the rheological properties of liquid whole eggs. The study fills the gap between fundamental science and industrial application by exploring the potential for developing high-protein, functional egg products for health-conscious consumers and the food industry. Liquid whole egg samples were enriched with different percentages of egg white and whey proteins. Proteins were added either before or after heat treatment, followed by homogenization, to analyze the effects on rheological behavior. Results indicated that whey protein samples exhibit near-Newtonian behavior due to their high solubility and minimal protein interactions, while egg white protein samples, especially at higher concentrations, induce shear thinning behavior and increased viscosity due to their water-binding capacity and partial heat-induced denaturation. Flow behavior index (n) decreased by 62.7 ± 5.7% and 25.2 ± 1.8% for heat treated with 10% added egg white and whey protein samples, respectively; meanwhile, it decreased by 2.64 ± 0.06% for 10% of added egg white protein and increased by 12.0 ± 1.0% for 10% of whey protein when heat treatment was induced prior to protein additions. The findings from this study offer valuable insights for developing functional food enriched with whey and egg white proteins. Full article
(This article belongs to the Special Issue Future Industry of Polysaccharides, Protein and Pectin in Food Processing)
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20 pages, 2518 KiB  
Article
Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality
by Anna Marinopoulou, Nikoleta Sevastopoulou, Kyriaki Farmouzi, Evdokia Konstantinidou, Afroditi Alexandri and Maria Papageorgiou
Appl. Sci. 2024, 14(24), 11633; https://doi.org/10.3390/app142411633 - 12 Dec 2024
Cited by 1 | Viewed by 1049
Abstract
Hemp protein (Cannabis sativa L.) was incorporated into wheat flour at concentrations of 5%, 10%, and 15% and its effects on the rheological properties of the dough and the quality characteristics of the resulted breads were investigated. Rheological analysis revealed that hemp [...] Read more.
Hemp protein (Cannabis sativa L.) was incorporated into wheat flour at concentrations of 5%, 10%, and 15% and its effects on the rheological properties of the dough and the quality characteristics of the resulted breads were investigated. Rheological analysis revealed that hemp protein-enriched doughs exhibited significantly higher Young’s modulus of elasticity and elongational viscosity values compared to the wheat flour dough, indicating that the incorporation of hemp protein affected the firmness of the doughs. Farinograph analysis showed that replacing wheat flour with hemp protein increased water absorption, dough development time, and stability, while extensiograph analysis showed increased dough resistance and decreased extensibility and energy with hemp protein addition. Statistical analysis revealed that hemp protein significantly affected the moisture content, specific volume and crumb color of breads. Bread fortified with hemp protein had a darker color compared to the control bread. The addition of hemp protein affected the texture of the breads. It is recommended that hemp protein could be utilized as an alternative protein source, potentially enhancing dough characteristics, texture, quality, and the nutritional value of protein-rich breads, biscuits, snacks, and other bakery products. Full article
(This article belongs to the Special Issue Future Industry of Polysaccharides, Protein and Pectin in Food Processing)
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11 pages, 880 KiB  
Article
Development of Indirect Sandwich ELLA for Detection of Insects in Food
by Matej Pospiech, Martina Pečová, Marie Bartlová, Zdeňka Javůrková, Anežka Kopecká, Kateřina Šebelová, Ondřej Pospíšil, Martin Kulma, Jakub Folke, Bohuslava Tremlová, Lenka Kouřimská and Jana Hajšlová
Appl. Sci. 2024, 14(23), 10794; https://doi.org/10.3390/app142310794 - 21 Nov 2024
Viewed by 806
Abstract
Edible insects have been officially classified as food in the European Union since 2015. Currently, four insect species are approved for food use. However, no official method for detecting insects in food has been recognized to date. To establish a simple analytical method [...] Read more.
Edible insects have been officially classified as food in the European Union since 2015. Currently, four insect species are approved for food use. However, no official method for detecting insects in food has been recognized to date. To establish a simple analytical method for insect detection in food, we developed an indirect sandwich (enzyme-linked lectin sorbent assay) ELLA specific for N-acetylglucosamine in chitin and chitosan polymers. The validation of the method demonstrated that the ELLA developed in this study is reliable for insect detection. The limit of detection (LOD) and quantification (LOQ) were 0.006 and 0.028 mg/mL, respectively. Intra-day precision ranged from 2.45% to 30.29%, and inter-day precision from 0.36% to 12.87%. Significant differences in the total amount of chitin and chitosan were observed among the insect products, processed insect products, and samples without any insect addition (p < 0.05). Full article
(This article belongs to the Special Issue Future Industry of Polysaccharides, Protein and Pectin in Food Processing)
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Review

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25 pages, 912 KiB  
Review
Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies
by Mauricio Opazo-Navarrete, César Burgos-Díaz, Cristina Bravo-Reyes, Ivo Gajardo-Poblete, Manuel Chacón-Fuentes, Juan E. Reyes and Luis Mojica
Appl. Sci. 2025, 15(7), 3538; https://doi.org/10.3390/app15073538 - 24 Mar 2025
Viewed by 1118
Abstract
Plant-based proteins are increasingly recognized for their environmental, ethical, and nutritional benefits. However, their digestibility varies due to factors such as molecular structure, amino acid composition, and processing methods. This review comprehensively analyzes methods used to assess plant protein digestibility, including in vivo, [...] Read more.
Plant-based proteins are increasingly recognized for their environmental, ethical, and nutritional benefits. However, their digestibility varies due to factors such as molecular structure, amino acid composition, and processing methods. This review comprehensively analyzes methods used to assess plant protein digestibility, including in vivo, in vitro, and ex vivo approaches. While in vivo studies, particularly those using pigs, are considered the gold standard, in vitro and ex vivo models offer cost-effective and reproducible alternatives for simulating digestion. Additionally, antinutritional factors present in plant proteins can hinder digestibility, necessitating processing strategies such as fermentation, enzymatic hydrolysis, and high-pressure treatments to enhance protein bioavailability. Advances in evaluation techniques, including the Digestible Indispensable Amino Acid Score (DIAAS) and dynamic digestion models, offer more precise assessments of protein quality. By systematically comparing these methods, this review aims to guide food scientists and manufacturers in selecting appropriate evaluation strategies to improve the nutritional quality of plant-based protein products. Understanding the mechanisms influencing plant protein digestibility is essential for optimizing food formulations and supporting the broader adoption of sustainable protein sources in human diets. Full article
(This article belongs to the Special Issue Future Industry of Polysaccharides, Protein and Pectin in Food Processing)
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10 pages, 491 KiB  
Review
Current and Potential Applications of Vibrational Spectroscopy as a Tool in Black Soldier Fly Production and the Circular Economy
by Shanmugam Alagappan, Adam Kolobaric, Louwrens C. Hoffman and Daniel Cozzolino
Appl. Sci. 2024, 14(16), 7318; https://doi.org/10.3390/app14167318 - 20 Aug 2024
Cited by 1 | Viewed by 1264
Abstract
Edible insects are characterized by their low environmental footprint compared with traditional sources of animal and plant proteins. This is due to the high feed conversion efficiency of edible insects. The black soldier fly (Hermetia illucens) larvae (BSFL) are one of [...] Read more.
Edible insects are characterized by their low environmental footprint compared with traditional sources of animal and plant proteins. This is due to the high feed conversion efficiency of edible insects. The black soldier fly (Hermetia illucens) larvae (BSFL) are one of the preferred candidates to be used as alternative sources of protein, due to their ability to add value to a wide range of organic and food waste streams. The ability of BSFL to convert organic matter into protein has resulted in a viable and sustainable ingredient to be utilized in animal feed or human food. BSFL have also been considered as key components of the circular economy due to their intrinsic characteristics and properties. The evaluation of the chemical composition, nutritive value, and functional properties of BSFL have been achieved by the utilization of traditional methods of analysis, although most of these procedures do not agree with the requirements of a circular economy due to their intrinsic characteristics (e.g., destructive, energy use, highly reactive reagents, etc.). Therefore, green analytical technologies have been evaluated, of which infrared (IR) spectroscopy has several advantages. This article reviews current and potential applications of IR spectroscopy combined with chemometrics to analyze the proximate composition, functional characteristics, and traceability of BSFL and frass samples. Full article
(This article belongs to the Special Issue Future Industry of Polysaccharides, Protein and Pectin in Food Processing)
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