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Women in Food Science
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Women in Food Science

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 (31 March 2023) | Viewed by 10518

Special Issue Editor

Prof. Dr. Ana María Martínez Gil

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Guest Editor
UVaMOX Group, Department of Analytical Chemistry, University of Valladolid (UVA), C/Plaza de Santa Cruz, 8, 47002 Valladolid, Spain
Interests: beverages; wine; grape; viticulture; oenology; oak; oxygen; wine ageing; wood; food chemistry; flavour chemistry; food technology; food and nutrition; food composition; phenolic compounds; amino acids composition; sensory evaluation; food science and technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Women have contributed extensively for decades to the knowledge of food science, inspiring other women to do the same. This Special Issue aims to acknowledge the powerful impact of women scientists to the fields of agriculture and food and nutrition. Specifically, the aim of this Special Issue is to compile original research and reviews that cover different aspects of food science where women have made a significant contribution.

The topics of interest for this Special Issue include but are not limited to the following:

  • Development of new food;
  • Food analysis;
  • Development of technological procedures in the field of food science;
  • Improvement of food science procedures;
  • Development of food analytical methods;
  • Food security;
  • The role of food science in human nutrition;
  • Food, health, and environment.

Prof. Dr. Ana María Martínez Gil
Guest Editor

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 science
  • agriculture
  • nutrition
  • chemistry
  • engineer
  • technology
  • food analysis

Published Papers (7 papers)

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Research

17 pages, 320 KiB  
Article
Basic Composition, Antioxidative Properties, and Selected Mineral Content of the Young Shoots of Nigella (Nigella sativa L.), Safflower (Carthamus tinctorius L.), and Camelina (Camelina sativa L.) at Different Stages of Vegetation
by Joanna Kapusta-Duch, Sylwester Smoleń, Elżbieta Jędrszczyk, Teresa Leszczyńska and Barbara Borczak
Appl. Sci. 2024, 14(3), 1065; https://doi.org/10.3390/app14031065 - 26 Jan 2024
Viewed by 748
Abstract
Young shoots are a completely new and rapidly growing group of foodstuffs. Also known as “vegetable confetti”, they are a useful addition to commonly consumed meals and often serve a decorative purpose, especially when paired with traditional dishes. Most users are unaware of [...] Read more.
Young shoots are a completely new and rapidly growing group of foodstuffs. Also known as “vegetable confetti”, they are a useful addition to commonly consumed meals and often serve a decorative purpose, especially when paired with traditional dishes. Most users are unaware of their invaluable properties as a source of bioactive compounds and add them simply as a dish garnish. Hence, the aim of this study is to evaluate and compare selected health quality parameters of the young shoots of rare oilseed plants (Nigella sativa L., Carthamus tinctorius L., and Camelina sativa L.), which have not been studied in the literature. They are examined for proximate composition (dry matter, total protein, crude fat, ash, digestible carbohydrates, dietary fiber), antioxidative properties (vitamin C, total carotenoids, and total polyphenol content), the content of sixteen selected minerals (calcium, potassium, magnesium, sodium, phosphorus, sulphur, selenium, barium, iron, lithium, beryllium, nickel, gallium, indium, bismuth, silver) as well as antioxidant activity at two harvest dates. The ready-to-eat young shoots in the phase of intensive growth are characterized by a very high content of the examined components and antioxidant properties, which differ depending on the harvest date and plant species. Significantly higher contents of protein, fat, and some minerals have been found in the young shoots from the first harvest compared to those from the second harvest. The antioxidant properties of the young shoots generally increase with maturity. It was not possible, however, to conclusively assess which species of young shoots show the highest health quality. Full article
(This article belongs to the Special Issue Women in Food Science)
11 pages, 825 KiB  
Article
Headspace Solid-Phase Microextraction: A Useful and Quick Tool for the Traceability and Quality Assessment of Wine Cork Stoppers
by M. Consuelo Díaz-Maroto, Marina Alarcón, Lucía Loarce, Ignacio J. Díaz-Maroto and M. Soledad Pérez-Coello
Appl. Sci. 2023, 13(9), 5451; https://doi.org/10.3390/app13095451 - 27 Apr 2023
Cited by 1 | Viewed by 906
Abstract
Natural cork remains a favored option for sealing high-quality wine bottles, despite its high cost for wineries. The cork industry faces the challenge of certifying the quality and traceability of these corks, with physical–chemical characterization being a valuable tool in establishing these parameters. [...] Read more.
Natural cork remains a favored option for sealing high-quality wine bottles, despite its high cost for wineries. The cork industry faces the challenge of certifying the quality and traceability of these corks, with physical–chemical characterization being a valuable tool in establishing these parameters. While cork taint compounds must be absent or in low concentrations, the volatile fraction of cork contains numerous compounds that, even in small amounts, can impact the wine’s final aroma. Moreover, these volatile compounds are indicative of the geographical origin of the cork planks used to make the stoppers. In this work, a total of 68 volatile compounds (alkanes, terpenes, benzenic compounds, aldehydes, ketones, acids, esters, alcohols and furanic and pyranic compounds) from natural corks of different qualities and origins were identified, using a fast and sensitive technique: headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry (HS-SPME-GC-MS). Based on these volatile compounds, it was possible to establish differences between corks of different origins, although no discernible differences were detected in the samples of differing visual qualities, as this is a subjective parameter largely dependent on the cork’s external appearance. These findings show that the analysis of the volatile composition of corks via HS-SPME-GC-MS can be used as a quick tool for tracking their traceability and selecting the most appropriate parameters at each stage of processing to minimize the increase in unwanted compounds. Full article
(This article belongs to the Special Issue Women in Food Science)
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8 pages, 256 KiB  
Communication
Polycyclic Aromatic Hydrocarbons in Popcorn Corn Varieties and Popcorns
by Kristina Habschied, Vinko Krstanović, Brankica Kartalović, Vlatko Galić, Tatjana Ledenčan, Krešimir Mastanjević and Zvonimir Zdunić
Appl. Sci. 2023, 13(5), 3107; https://doi.org/10.3390/app13053107 - 28 Feb 2023
Cited by 1 | Viewed by 1135
Abstract
Popping corn is a widespread activity and popcorns are one of the most consumed snacks in the world. As popcorn corn is exposed to environmental conditions and agrotechnical measures in the field, polycyclic aromatic hydrocarbons (PAHs) can end up in corn kernels. Since [...] Read more.
Popping corn is a widespread activity and popcorns are one of the most consumed snacks in the world. As popcorn corn is exposed to environmental conditions and agrotechnical measures in the field, polycyclic aromatic hydrocarbons (PAHs) can end up in corn kernels. Since popcorns are popped at higher temperatures, ca. 180 °C, it is reasonable to assume that PAHs can be found in popcorns. The objective of this paper was to preliminarily determine and quantify the incidence of various PAHs in different popcorn varieties and popcorns popped from them, during two consecutive years. PAHs were determined by using GC-MS. Popcorn corn contained only light PAHs, naphthalene (Nap), acenaphthene (Ane), and fluorene (Fln). However, popped popcorns contained heavier PAHs, such as benz[a]anthracene (BaA), chrysene (Chry), and benzo[a]pyrene (BaP) whose ∑PAH4 was 8.39 µg/kg in sample 1 in 2020. The results indicate that popcorns can be a significant source of PAHs and further studies should be conducted. This is concerning since popcorns are favored snacks in all age groups, including children. Full article
(This article belongs to the Special Issue Women in Food Science)
15 pages, 651 KiB  
Article
Fatty Acid Profile, Mineral Composition, and Health Implications of Consuming Dried Sago Grubs (Rhynchophorus ferrugineus)
by Ruchita Rao Kavle, Ellenna Tamsin Maree Pritchard, Alan Carne, Alaa El-Din Ahmed Bekhit and Dominic Agyei
Appl. Sci. 2023, 13(1), 363; https://doi.org/10.3390/app13010363 - 27 Dec 2022
Cited by 5 | Viewed by 1566
Abstract
A comprehensive evaluation of the fatty acid and mineral composition of Rhynchophorus ferrugineus (sago grub powder, SGP), pre-treated to meet New Zealand import biosecurity requirements, was investigated. Palmitic acid (42.5% FA), oleic acid (39.0% FA), and linoleic acid (1.02% FA) were the most [...] Read more.
A comprehensive evaluation of the fatty acid and mineral composition of Rhynchophorus ferrugineus (sago grub powder, SGP), pre-treated to meet New Zealand import biosecurity requirements, was investigated. Palmitic acid (42.5% FA), oleic acid (39.0% FA), and linoleic acid (1.02% FA) were the most abundant saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid, respectively. Lipid nutritional indices of SGP fats were ω6/ω3 (2.17), hypocholesterolemic/hypercholesterolemic acid ratio (0.88), atherogenicity index (1.01), thrombogenicity index (1.65), and health-promoting index (0.99). Although there are no established recommended values for these dietary indicators, including them in a balanced diet may be advised to reduce the risk of adverse health effects. The mineral analysis profile of the SGP found 11 essential and 29 non-essential minerals, and 4 heavy metals. SGP was rich in important minerals such as potassium (1657 mg/kg DW), magnesium (805.3 mg/kg DW), iron (23 mg/kg DW), manganese (8.8 mg/kg DW), calcium (477 mg/kg DW), and phosphorus (2950 mg/kg DW). However, the Ca:P ratio (0.16:1) of SGP samples was lower than the recommended Ca:P ratio (1.3:1) needed for optimum bone health. Heavy metals such as arsenic (0.17 mg/kg DW), cadmium (0.04 mg/kg DW), lead (0.56 mg/kg DW), and vanadium (0.01 mg/kg DW) were detectable in SGP but were below acceptable toxicity limits. These findings indicate that SGP pre-treated for export is safe for consumption and contains appreciable nutrients, especially minerals. However, the nutritional and health implications of the elevated saturated fatty acid levels, low polyunsaturated fatty acid contents, and low Ca:P ratio of SGP should be considered when choosing sago grubs as a food source. Full article
(This article belongs to the Special Issue Women in Food Science)
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21 pages, 355 KiB  
Article
Phytochemical Composition of the Fruits and Leaves of Raspberries (Rubus idaeus L.)—Conventional vs. Organic and Those Wild Grown
by Marta Kotuła, Joanna Kapusta-Duch, Sylwester Smoleń and Ivo Doskočil
Appl. Sci. 2022, 12(22), 11783; https://doi.org/10.3390/app122211783 - 19 Nov 2022
Cited by 5 | Viewed by 2414
Abstract
Nutrition is an influential determinant of the risk of present-day metabolic diseases. Raspberries (Rubus idaeus L.) are extraordinary berries with a high nutritional and bioactive component complex. They have a number of major essential minerals and trace elements as well as dietary [...] Read more.
Nutrition is an influential determinant of the risk of present-day metabolic diseases. Raspberries (Rubus idaeus L.) are extraordinary berries with a high nutritional and bioactive component complex. They have a number of major essential minerals and trace elements as well as dietary fibre and other important constituents. This study aimed to analyse and compare raspberry fruits and leaves originated from organic versus conventional agricultural practices and wild grown for the contents of basic composition (water, crude fat, total protein, ash, digestible carbohydrates and dietary fibre) and selected minerals (calcium, iron, potassium, magnesium, sodium, phosphorus, sulphur, selenium, barium, lithium, and beryl) as well as selected antioxidant properties (total polyphenols, total carotenoids, anthocyanin content, and antioxidant activity by methods of ABTS and FRAP). This study was carried out regardless of climatic and agro-technical factors and was of a more consumer-oriented nature, in order to recognize the diversity of raspberry fruits and leaves from more or less monitored crops. The basic composition, mineral content and selected antioxidative properties of raspberry fruits and leaves are fundamentally different. Raspberry fruits have a lower content of protein and ash, and higher levels of dietary fibre and carbohydrates in comparison to fruits. The biggest difference is the amount of protein, whose content in leaves is two to three times higher versus fruits. Raspberry leaves have been found to have a higher mineral content than raspberry fruits and were characterized by up to five times the amount of total polyphenols, with respect to raspberry fruit, regardless of source. The content of total carotenoids was found in some cases to be 100 times higher in raspberry leaves, in comparison to fruit, regardless of origin. It has not been definitely identified, both for raspberry fruits and leaves, which method of growing is the most advantageous in terms of levels of basic nutrients, selected minerals and antioxidant properties. Full article
(This article belongs to the Special Issue Women in Food Science)
18 pages, 2947 KiB  
Article
Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
by Sílvia Lourenço, Ofélia Anjos, Ilda Caldeira, Sheila Oliveira Alves, Nádia Santos and Sara Canas
Appl. Sci. 2022, 12(19), 10055; https://doi.org/10.3390/app121910055 - 6 Oct 2022
Cited by 2 | Viewed by 1806
Abstract
The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed [...] Read more.
The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and experienced blenders. This work aimed to develop a novel technology, natural blending, towards innovation and a more sustainable production process, adding value to the final product. WSs were aged in 250 L barrels and in 1000 L stainless steel tanks with wood staves and micro-oxygenation (MOX), using Limousin oak and chestnut wood simultaneously at a 50:50 ratio (natural blending) and separately; after 18 months of ageing, the last ones underwent the blending operation at the same ratio. All WSs were bottled and thereafter the following traits were analysed: alcoholic strength, acidity, dry extract, total phenolic index, low molecular weight compounds by HPLC method, chromatic characteristics and sensory profile. No significant differences in the physicochemical characteristics and sensory profile between the WSs resulting from the two blending technologies were found. Natural blending did not induce changes in the characteristics imparted by each ageing technology. These findings point to natural blending as a reliable alternative to the blending operation, especially in combination with ageing in tanks with staves and MOX. Full article
(This article belongs to the Special Issue Women in Food Science)
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10 pages, 439 KiB  
Article
Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time
by Paula Pérez-Porras, Encarna Gómez-Plaza, Raquel Muñoz García, María Consuelo Díaz-Maroto, Juan Daniel Moreno-Olivares and Ana Belén Bautista-Ortín
Appl. Sci. 2022, 12(16), 8164; https://doi.org/10.3390/app12168164 - 15 Aug 2022
Cited by 6 | Viewed by 1326
Abstract
Phenolic compounds are responsible for color and, with it, the quality of red wines. Its content will depend, among other factors, on the oenological techniques applied in the winery and, among them, the maceration time. Long maceration times can generate logistical problems at [...] Read more.
Phenolic compounds are responsible for color and, with it, the quality of red wines. Its content will depend, among other factors, on the oenological techniques applied in the winery and, among them, the maceration time. Long maceration times can generate logistical problems at the moment of maximum grape entry into the winery. Applying techniques that accelerate the extraction of phenolic compounds from the grape solid parts to the must-wine would allow reducing the maceration time. Among the techniques of interest, microwaves use electromagnetic waves to produce dipole rotation and ion conduction, which can increase the elasticity of cell walls and cause the destruction of the cell membrane, facilitating the phenolic compound extraction. To study this effect, crushed grapes of the Cabernet Sauvignon variety were treated with this technology, macerated for 72 h and 7 days, and compared with respect to a control wine without any treatment. The results showed that the application of microwaves to the crushed grape favored a rapid extraction of the phenolic compounds, increasing the color of the wine and with only 72 h of maceration, the wines from treated grapes showed a similar phenolic content and chromatic characteristics to a control wine with 7 maceration days. The extraction of the less astringent skin tannins and the formation of stable pigments was also favored indicating that this technology may allow reducing the maceration time during the winemaking process without affecting the quality and stability of the wine. Full article
(This article belongs to the Special Issue Women in Food Science)
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