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Natural Compounds and Novel Sources of Bioactive Agents for Food Preservation/Processing and Quality Control

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

Deadline for manuscript submissions: closed (17 March 2024) | Viewed by 7745

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Special Issue Editors

Dr. Meiliang Li

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Guest Editor

College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
Interests: food preservation and processing; comprehensive utilization of new food resources; food protein chemistry and nutrition

Dr. Shuxiang Liu

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Guest Editor

College of Food Science, Sichuan Agricultural University, Yaan 625014, China
Interests: low moisture food; microbial safety; radio frequency heating
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As a complicated and systematic type of engineering comprising hundreds and thousands of stages and compositions, food preservation/processing is attracting increasing attention. Food preservation/processing including chemical and physical treatment may lead to changes in structure, texture, flavor, taste and function. At the same time, there are lots of active ingredients and natural resources in food that deserve our attention. This Special Issue will focus on such natural compounds and novel sources of bioactive agents during food preservation/processing. This not only includes natural compounds and novel sources of bioactive agents, extracted or prepared, and the interaction between these substances and other food components during food processing, but also the quality properties and their control. In addition, contributions on the effects of these changes during food preservation/processing on food safety and nutritional evaluation will also be welcome. The ingredients discussed should be closely related to the food preservation/processing and food industries.

Dr. Meiliang Li
Dr. Shuxiang Liu
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

natural compounds
novel sources
bioactive agents
food preservation/processing
quality control
food safety

Published Papers (5 papers)

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Research

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15 pages, 2921 KiB

Open AccessArticle

A Polysaccharide from Ficus carica L. Exerts Immunomodulatory Activity in Both In Vitro and In Vivo Experimental Models

by Lin Ye, Qin-Qiu Zhang, Shang Lin, Qing Zhang, Jing Yan, Ding-Tao Wu, Shu-Xiang Liu and Wen Qin

Foods 2024, 13(2), 195; https://doi.org/10.3390/foods13020195 - 07 Jan 2024

Viewed by 946

Abstract

Polysaccharides from Ficus carica L. (FCP) exert multiple biological activities. As a biological macromolecule, the available knowledge about the specific structures and mechanisms of the biological activity of purified ‘Brunswick’ fig polysaccharides is currently limited. In the present study, chemical purification and characteristics were identified via chemical and instrumental analysis, and then the impact of FCP on immunomodulation activity in vitro and in vivo was examined. Structural characteristics showed that the molecular weight of the FCP sample was determined to be 127.5 kDa; the primary monosaccharides present in the FCP sample were galacturonic acid (GalA), arabinose (Ara), galactose (Gal), rhamnose (Rha), glucose (Glc), and xylose (Xyl) at a ratio of 0.321:0.287:0.269:0.091:0.013:0.011. Based on the investigation of in vitro immunomodulatory activity, FCP was found to stimulate the production of NO, TNF-α, and IL-6, and increased the pinocytic activity of macrophages. Further analysis revealed that FCP activated macrophages by interacting with Toll-like receptor 4 (TLR4). Moreover, the in vivo test results indicate that FCP showed a significant increase in serum pro-inflammatory factors in immunosuppressed mice. Overall, this study suggests that FCP has the potential to be utilized as a novel immunomodulator in the pharmaceutical and functional food industries. Full article

(This article belongs to the Special Issue Natural Compounds and Novel Sources of Bioactive Agents for Food Preservation/Processing and Quality Control)

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18 pages, 4175 KiB

Open AccessArticle

Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications

by Maiqi Zhang, Yihao Yin, Yantong Li, Yongli Jiang, Xiaosong Hu and Junjie Yi

Foods 2023, 12(16), 3095; https://doi.org/10.3390/foods12163095 - 17 Aug 2023

Cited by 2 | Viewed by 1324

Abstract

Apple cultivars exhibit significant diversity in fruit quality traits, creating distinct consumption scenarios. This study aimed to assess the physicochemical parameters and sensory attributes differences among fifteen apple cultivars and identify characteristic qualities suitable for various processed apple products using chemometric analysis. Relatively large differences were registered between cultivars for deflection, peel color, titratable acidity (TA), the ratio of total soluble solid to titratable acidity (TSS/TA), hardness, soluble sugar, and volatile organic compound contents. Sensory results showed significant differences existed among the preferences for different processed products. Based on the above results, all cultivars could be distinguished into three main clusters. Cluster I (i.e., Aziteke, Bakeai, Magic Flute, Royal Gala, Red General, Red Delicious, and Zhongqiuwang) demonstrated favorable appearance, high sensory scores, and rich aroma volatile compounds, making them suitable for direct consumption. Cluster II (i.e., Fuburuisi, Sinike, Honglu, and Huashuo) exhibited a higher sugar and acid content, making them suitable for apple juice production. Cluster III (i.e., Miqila, Honey Crisp, Shandong Fuji, and Yanfu 3) were more suitable for fresh-cut apples due to their good flavor and undesirable appearance. Several chemometric analyses effectively assessed differences among apple cultivars. Full article

(This article belongs to the Special Issue Natural Compounds and Novel Sources of Bioactive Agents for Food Preservation/Processing and Quality Control)

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Graphical abstract

22 pages, 3902 KiB

Open AccessArticle

Moderate Reduction in Nitrogen Fertilizer Results in Improved Rice Quality by Affecting Starch Properties without Causing Yield Loss

by Yimeng Li, Chao Liang, Junfeng Liu, Chanchan Zhou, Zhouzhou Wu, Shimeng Guo, Jiaxin Liu, Na A, Shu Wang, Guang Xin and Robert J. Henry

Foods 2023, 12(13), 2601; https://doi.org/10.3390/foods12132601 - 05 Jul 2023

Cited by 1 | Viewed by 1065

Abstract

The quality and starch properties of rice are significantly affected by nitrogen. The effect of the nitrogen application rate (0, 180, and 230 kg ha⁻¹) on the texture of cooked rice and the hierarchical structure and physicochemical properties of starch was investigated over two years using two japonica cultivars, Bengal and Shendao505. Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality. The amylose content and pasting properties decreased significantly, while the relative crystallinity increased with the increasing nitrogen rates, and the starch granules became smaller with an increase in uneven and pitted surfaces. The proportion of short-chain amylopectin rose, and long-chain amylopectin declined, which increased the external short-range order by 1045/1022 cm⁻¹. These changes in hierarchical structure and grain size, regulated by nitrogen rates, synergistically increased the setback viscosity, gelatinization enthalpy and temperature and reduced the overall viscosity and breakdown viscosity, indicating that gelatinization and pasting properties were the result of the joint action of several factors. All results showed that increasing nitrogen altered the structure and properties of starch, eventually resulting in a deterioration in eating quality and starch functional properties. A moderate reduction in nitrogen application could improve the texture and starch quality of rice while not impacting on the grain yield. Full article

(This article belongs to the Special Issue Natural Compounds and Novel Sources of Bioactive Agents for Food Preservation/Processing and Quality Control)

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15 pages, 697 KiB

Open AccessArticle

Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

by Caio César de Sousa Ribeiro, Kathelyn Araújo Guimarães, Eduardo Francisquine Delgado, Júlio César de Carvalho Balieiro, Anna Cecilia Venturini and Carmen Josefina Contreras Castillo

Foods 2023, 12(6), 1302; https://doi.org/10.3390/foods12061302 - 18 Mar 2023

Cited by 1 | Viewed by 1029

Abstract

This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pH_u) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract (0.06%), with further packaging in high oxygen atmosphere (HiOx MAP). Longissimus lumborum muscles from pasture-fed Nellore bulls were divided into three pH_u ranges: normal (<5.80), intermediate (5.81–6.19), and high (≥6.2). Muscles were then halved, with sections were randomly assigned to non-enhanced (C, n = 6/pH_u range) or injected (E, n = 6/pH_u range) groups, at 72 h postmortem. Each section was cut into 2 cm-slices, which were HiOx-packed and then stored for 5 days (dark) and displayed for 9 days (fluorescent lighting) at 2 °C. Higher pH_u steaks exhibited greater a*, b*, h*, C* and surface oxymyoglobin and lower surface deoxymyoglobin and oxygen consumption compared to those of normal pH_u between days 0 and 5 (p < 0.05). Over the time, normal-pH_u muscles showed oxidative protection (lower TBARS and greater metmyoglobin reducing ability values, p < 0.05) in enhanced-steaks. Therefore, enhancement and HiOx MAP seem to produce greater-than-normal pH_u Nellore bull steaks with a preferable color and quality, even after display time. Full article

(This article belongs to the Special Issue Natural Compounds and Novel Sources of Bioactive Agents for Food Preservation/Processing and Quality Control)

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Review

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20 pages, 1614 KiB

Open AccessReview

Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension

by Zhixi Li and Fanqianhui Yu

Foods 2023, 12(16), 3121; https://doi.org/10.3390/foods12163121 - 20 Aug 2023

Cited by 3 | Viewed by 2689

Abstract

In recent years, there has been increasing concern about the safety of additives used to extend the shelf-life of food products. As a result, lycopene, a natural phytochemical compound, has attracted attention, as it has been demonstrated to be a potential alternative to traditional artificial antioxidants, with significant health benefits when applied to food preservation. Based on this, this review introduces the specific forms of lycopene currently used as an antioxidant in foods, both in its naturally occurring forms in fruits and vegetables and in artificially added forms involving technologies such as composite coating, active film packaging, emulsion, and microcapsules. In addition, it also provides a comprehensive summary of the effects and progress of lycopene in the preservation of different types of food products, such as meat, seafood, oil, dairy products, fruits, and vegetables, in the last decade. At last, it also points out the limitations of lycopene, including its insolubility in water, dark color, and high sensitivity to heat or light, as well as the potential solutions to load lycopene on suitable carriers, such as combining lycopene with antimicrobial substances or other actives, in order to broaden its applications as an antioxidant in future foods. Full article

(This article belongs to the Special Issue Natural Compounds and Novel Sources of Bioactive Agents for Food Preservation/Processing and Quality Control)

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