Special Issue "Unconventional Raw Materials for Food Products"

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

Deadline for manuscript submissions: 15 January 2022.

Special Issue Editors

Prof. Dr. Adriana Dabija
E-Mail Website
Guest Editor
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food science and technology; food microbiology and safety; food biotechnology
Prof. Dr. Georgiana Gabriela Codină
E-Mail Website1 Website2
Guest Editor
Faculty of Food Engineering, Ștefan cel Mare University, 720229 Suceava, Romania
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues and Collections in MDPI journals
Dr. Lăcrămioara Rusu
E-Mail Website
Guest Editor
Department of Chemical Engineering and Food, Vasile Alecsandri University of Bacau, 600115 Bacău, Romania
Interests: food technology; food quality; bioactive compounds; biopesticides; functional foods; food by-product and waste valorization; food safety; environmental toxicology; drinking water quality

Special Issue Information

Dear Colleagues,

Nowadays, the food industry is constantly looking for new product ideas that follow global trends, producers combine innovation with tradition in the development of new products. The use of new raw materials in assortment diversification is a necessity imposed by the depletion of conventional raw materials, obtaining functional foods, dietary foods, etc. Researchers in the field are moving towards for the discovery of new raw material resources, for example, raw materials that can replace animal proteins and fats, sugar and salt, gluten from bakery products, etc. The use of these unconventional raw materials in manufacturing recipes is a great challenge for specialists in the field, but also in terms of consumer acceptability and legislation in force.

The large number of raw materials in the attention of researchers in the food industry leads us to believe that this Special Issue of Applied Sciences Journal entitled "Unconventional Raw Materials for Food Products" will be a success. We look forward to the work of colleagues immersed in investigating the nutritional, functional and technological properties of new ingredients that can be used in food manufacturing recipes, and we look forward to new perspectives and challenges in this field.

We cordially invite researchers to contribute original and unpublished research and review articles to be published in this Special Issue.

Prof. Dr. Adriana Dabija
Prof. Dr. Georgiana Gabriela Codină
Dr. Lăcrămioara Rusu
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 papers will be 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 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

  • unconventional raw materials for food
  • trend in food
  • new food product development
  • food processing
  • valorization of by-products
  • trend in nutrition
  • functional food
  • foods for particular nutritional uses

Published Papers (1 paper)

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Research

Article
Identification and Quantification of Valuable Compounds in Red Grape Seeds
Appl. Sci. 2021, 11(11), 5124; https://doi.org/10.3390/app11115124 - 31 May 2021
Viewed by 532
Abstract
Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivated in [...] Read more.
Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivated in Romania. The analyzed grape varieties were Cabernet Sauvignon, Merlot, Pinot noir, Burgund Mare, Cadarcă, Syrah, Novac. The grape seeds were dried and ground and the following determinations were made: determination of total polyphenol content, antioxidant capacity, antiradical capacity and determination of phenolic compounds. The analyses were performed on the first day after obtaining the grape extract, on the 14th day and the 30th day. The obtained results demonstrate that all the analyzed samples have a high content of polyphenols and show antioxidant and antiradical capacity. The highest values were obtained on the first day after separation, drying, grinding and extraction of the grape seeds and began to decrease almost constantly in time, so that for 30 days from storage the values obtained could ensure good operating yields. The seeds from the Novac grape variety obtained the best results throughout the analysis period. In the case of the total polyphenol content, the average value of the three samples Novac was 394.57 mgGAE/g dry extract and the average value of antioxidant capacity was 284.35 mgAAE/g dry extract. The greatest antiradical capacity was presented by the seeds of the Syrah and Novac varieties. The average value of the three samples from the Syrah variety was 62.1%, and in the case of the Novac variety was 61.33%. The paper demonstrates the opportunity of superior capitalization of seeds from the seven grape varieties cultivated on the territory of Romania due to the characteristics it possesses. At present, there is a major interest of consumers in the most natural products, with a major contribution to increasing the body’s immunity. The use of natural compounds in the food and pharmaceutical industry can be an important alternative. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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