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Foods
Special Issues
Advances in Food Biotechnology and Enzyme Engineering
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Advances in Food Biotechnology and Enzyme Engineering

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: 15 July 2025 | Viewed by 2899

Special Issue Editors

Dr. Muhammad Waheed Iqbal

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: food biotechnology; microbial enzymes; protein purification and charactrization; gene clonning and expression; microencapsulation; edible coatings
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Xianghui Qi

E-Mail Website
Guest Editor
School of Life Sciences, Guangzhou University, 230 Wai Huan Xi Road, Guangzhou 510006, China
Interests: microbial biosynthesis and manufacturing; microbial fermentation; enzyme engineering and catalysis; development, function and application of probiotics and prebiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Enzyme engineering has emerged as a pivotal field in food biotechnology, driving advancements that enhance food quality, sustainability, and production efficiency. This Special Issue aims to compile groundbreaking research and reviews focusing specifically on enzyme engineering and its diverse applications in food biotechnology.

This Special Issue will concentrate on various aspects of enzyme engineering within the context of food biotechnology, including, but not limited to, the following:

  1. Diversity of enzymes in food biotechnology
  • Identification and characterization of novel enzymes relevant to food processing;
  • Comparative studies on enzyme activity from different sources;
  • Functional diversity and specificity of enzymes in food applications.
  1. Strain modifications to enhance the production of enzymes
  • Genetic modifications and strain improvements to boost enzyme yields;
  • Use of CRISPR and other gene-editing technologies for strain optimization;
  • Case studies of successful strain modifications in industrial settings.
  1. Protein engineering for food enzymes
  • Techniques such as directed evolution and site-directed mutagenesis for enzyme improvement;
  • Structural and functional modifications to enhance enzyme stability and activity;
  • Development of tailor-made enzymes for specific food processing tasks.
  1. Waste valorization through enzyme synthesis
  • Enzymatic production of rare sugars;
  • Enzymatic processes for converting food waste into valuable products;
  • Case studies on the use of enzymes in waste valorization;
  • Economic and environmental impacts of enzymatic waste valorization.
  1. Applications of enzymes in food production
  • Enzymatic innovations in food preservation, fermentation, and flavor enhancement;
  • Role of enzymes in developing functional foods and nutraceuticals;
  • Advances in enzyme-assisted food processing technologies.

Significance:

This Special Issue will provide a comprehensive overview of the state of the art in food biotechnology and enzyme engineering. By showcasing the latest research and technological advancements, it aims to foster collaboration among scientists, industry professionals, and policymakers. The insights gained from this Special Issue will help to drive innovation and address key challenges in food production, sustainability, and human health.

Dr. Muhammad Waheed Iqbal
Prof. Dr. Xianghui Qi
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

  • food biotechnology
  • biocatalysis and conversion
  • bio-based product engineering
  • microbial enzyme technology
  • enzyme characterization
  • protein purification, gene cloning and expression
  • docking and enzyme modifications
  • rare sugar production
  • food microbiology

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

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13 pages, 1924 KiB  
Article
Enabling Stable Recycling of L-Arabinose Isomerase Through Whole-Cell Immobilization for Efficient and Cost-Effective D-Tagatose Production
by Zepeng Li, Runmin Wang, Xiantai Lai, Wenyi Liao, Runfeng Liao, Zhuohong Wu, Guoyan Zhang and Xianghui Qi
Foods 2025, 14(9), 1538; https://doi.org/10.3390/foods14091538 - 28 Apr 2025
Viewed by 247
Abstract
D-tagatose is a functional sweetener with glucose-regulating and prebiotic properties, but its bioproduction from D-galactose faces many limitations, particularly the high production costs. In particular, the current biosynthesis of D-tagatose suffers from thermal instability and the substrate selectivity issues of L-arabinose isomerase (L-AI) [...] Read more.
D-tagatose is a functional sweetener with glucose-regulating and prebiotic properties, but its bioproduction from D-galactose faces many limitations, particularly the high production costs. In particular, the current biosynthesis of D-tagatose suffers from thermal instability and the substrate selectivity issues of L-arabinose isomerase (L-AI) required to convert D-galactose into D-tagatose. In this study, recombinant Escherichia coli BW25113/pQE-80L-araAF118M/F279I expressing double mutant L-AI was immobilized to enhance its stability and reusability. The optimal conditions for whole-cell catalysis were 60 °C, pH 6.5, 5 mM Mn2+, and 20 h, with a yield of 55.2 g/L of D-tagatose. Immobilization with 3% sodium alginate and 2% CaCl2 retained 90% of the production efficiency displayed by free cells. Notably, the immobilized cells exhibited enhanced heat resistance (60–70 °C) and operational stability, retaining 76% activity after five cycles. The D-tagatose production was further increased to 129.43 g/L by increasing the substrate concentration to 250 g/L. Compared to free cells, immobilized cells retained 83.6% of the initial yield up to 10 batches. This study presents a cost-effective and sustainable method for the production of D-tagatose using optimized whole-cell catalysis through immobilization, which paves the way to solve industrial challenges such as thermal instability and low substrate efficiency. Full article
(This article belongs to the Special Issue Advances in Food Biotechnology and Enzyme Engineering)
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13 pages, 2158 KiB  
Article
The Functional Characterization of the 6-Phosphogluconate Dehydratase Operon in 2-Ketogluconic Acid Industrial Producing Strain Pseudomonas plecoglossicida JUIM01
by Wen-Jing Sun, Qian-Nan Zhang, Lu-Lu Li, Meng-Xin Qu, Xin-Yi Zan, Feng-Jie Cui, Qiang Zhou, Da-Ming Wang and Lei Sun
Foods 2024, 13(21), 3444; https://doi.org/10.3390/foods13213444 - 28 Oct 2024
Cited by 1 | Viewed by 1245
Abstract
Genus Pseudomonas bacteria mainly consume glucose through the Entner–Doudoroff (ED) route due to a lack of a functional Embden–Meyerhof–Parnas (EMP) pathway. In the present study, a 6-phosphogluconate dehydratase (edd) operon in the ED route was well investigated to find its structural [...] Read more.
Genus Pseudomonas bacteria mainly consume glucose through the Entner–Doudoroff (ED) route due to a lack of a functional Embden–Meyerhof–Parnas (EMP) pathway. In the present study, a 6-phosphogluconate dehydratase (edd) operon in the ED route was well investigated to find its structural characteristics and roles in the regulation of glucose consumption and 2-ketogluconic acid (2KGA) metabolism in the industrial 2KGA-producer P. plecoglossicida JUIM01. The edd operon contained four structural genes of edd, glk, gltR, and gtrS, encoding 6-PG dehydratase Edd, glucokinase Glk, response regulatory factor GltR, and histidine kinase GtrS, respectively. A promoter region was observed in the 5′-upstream of the edd gene, with a transcriptional start site located 129 bp upstream of the edd gene and in a pseudo-palindromic sequence of 5′-TTGTN7ACAA-3′ specifically binding to the transcription factor HexR. The knockout of the edd gene showed a remarkably negative effect on cell growth and re-growth using 2KGA as a substrate, beneficial to 2KGA production, with an increase of 8%. The deletion of glk had no significant effect on the cell growth or glucose metabolism, while showing an adverse impact on the 2KGA production, with a decrease of 5%. The outputs of the present study would provide a theoretical basis for 2KGA-producer improvement with metabolic engineering strategies and the development and optimization of P. plecoglossicida as the chassis cells. Full article
(This article belongs to the Special Issue Advances in Food Biotechnology and Enzyme Engineering)
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Review

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30 pages, 1521 KiB  
Review
Industrial Applications, Principal Sources, and Extraction of Galactomannans: A Review
by Yaquelin Flores García, Martha Fabiola Martín del Campo Solís, Jorge H. Gómez-Angulo, Alma Hortensia Martínez Preciado, Jorge Manuel Silva-Jara, José Daniel Padilla de la Rosa and Zazil Y. Escalante-Garcia
Foods 2025, 14(9), 1587; https://doi.org/10.3390/foods14091587 - 30 Apr 2025
Viewed by 301
Abstract
Galactomannans (GMs) are polysaccharides with diverse industrial applications due to their functional properties, such as their use in thickeners, stabilizers, and gelling agents. Their use originated in the food industry and has rapidly expanded to other industries due to their biocompatibility, biodegradability, non-toxicity, [...] Read more.
Galactomannans (GMs) are polysaccharides with diverse industrial applications due to their functional properties, such as their use in thickeners, stabilizers, and gelling agents. Their use originated in the food industry and has rapidly expanded to other industries due to their biocompatibility, biodegradability, non-toxicity, and low cost. Galactomannans can be extracted from different plant species, resulting in gums with diverse physicochemical properties. Furthermore, there are different methods for their extraction and purification, each with their own advantages and disadvantages. The structure of galactomannans determines their application in industry, so their characterization is also important. This article presents a comprehensive review of galactomannan sources, as well as their extraction, purification, and characterization methods. It also includes the main applications of these polysaccharides in various sectors. Full article
(This article belongs to the Special Issue Advances in Food Biotechnology and Enzyme Engineering)
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