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Special Issues
Sources, Processing, and Physicochemical Properties for Sustainable Foods
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Sources, Processing, and Physicochemical Properties for Sustainable Foods

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

Deadline for manuscript submissions: closed (15 August 2024) | Viewed by 2845

Special Issue Editors

Dr. Bon-Jae Gu

E-Mail Website1 Website2
Guest Editor
Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, Republic of Korea
Interests: food extrusion; food processing; food ingredient; food properties; upcycled food; sustainable food; alternative food; plant-based meat analogue; insect-based food; food texture; food functionality; food quality
Dr. Sang-Hyun Park

E-Mail Website
Guest Editor
Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, Republic of Korea
Interests: plant-based meat analogue; food hygiene; food microbiology

Special Issue Information

Dear Colleagues,

Reshaping food systems for sustainability is imperative as the global population expands. Urgently reducing the emissions generated by the food system and other sources is vital in order to mitigate the extensive impacts of climate change. Fulfilling the rising food demand while minimizing environmental repercussions requires innovative strategies that reshape the entire supply chain. Foods such as plant-based alternatives, insects, and single-cell proteins are generating scientific interest due to their potential in creating sustainable models. Simultaneously, the imperative to reduce food waste is transforming the food market, encouraging consumers to adopt waste-reducing diets. These transformative shifts in the food system have prompted varied and intriguing inquiries into the processing, ingredients, and physicochemical properties of sustainable foods.

The aim of this Special Issue of Foods is to gather pioneering research on the food processing, ingredients, and physicochemical properties of sustainable food. Covering foundational aspects of ingredients to final products, it aims to reveal the intricate interplay between advanced food science and sustainability. We welcome original research and reviews delving into processing methods, ingredient innovation, and the underlying physicochemical attributes shaping the quality, composition, and potential environmental impact of these foods. Emphasis should be on unraveling food transformation complexities, optimizing resource use, and comprehending physicochemical attributes. We welcome the submission of precise, well-crafted manuscripts to enrich our understanding of key components in sustainable foods.

Dr. Bon-Jae Gu
Dr. Sang-Hyun Park
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

  • sustainable foods
  • sources of sustainable foods
  • alternative food products
  • plant-based diets
  • upcycled food
  • alternative food sources
  • plant-based meat analogues
  • food processing
  • physicochemical properties
  • food quality

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Published Papers (2 papers)

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Research

13 pages, 3443 KiB  
Article
Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog
by Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang and Gi-Hyung Ryu
Foods 2024, 13(14), 2167; https://doi.org/10.3390/foods13142167 - 9 Jul 2024
Viewed by 872
Abstract
As consumer demand for meat analogs continues to grow, various plant proteins are being explored for their production. This study uses isolated mung bean protein (IMBP) to replace isolated soy protein (ISP), investigating the effects of IMBP content (0%, 10%, 20%, 30%, 40%, [...] Read more.
As consumer demand for meat analogs continues to grow, various plant proteins are being explored for their production. This study uses isolated mung bean protein (IMBP) to replace isolated soy protein (ISP), investigating the effects of IMBP content (0%, 10%, 20%, 30%, 40%, and 50%) on the physicochemical and textural properties of high-moisture meat analogs (HMMAs) and exploring the potential of IMBP in the development and production of meat analogs. The results show that IMBP can bind water and cause protein denaturation, thus requiring more time and higher temperatures to be formed compared to HMMAs without IMBP. Additionally, increasing the IMBP content improves the gelling ability, thereby increasing the input of specific mechanical energy. As the IMBP content increases, the fibrous structure of the HMMA also increases. When the IMBP content reaches 40–50%, the most meat-like fibrous structure is observed. The water-holding capacity, water absorption capacity, springiness, and cohesiveness are negatively correlated with the IMBP content, while the oil absorption capacity is positively correlated with it. The integrity index and nitrogen solubility index show opposite trends with the increase in the IMBP content. When the IMBP content is 50%, the springiness and chewiness are the lowest, and the cutting strength is also the lowest, but the sample has a rich fibrous content, indicating that the HMMA with 50% IMBP content is soft and juicy. In conclusion, IMBP has the potential to be a substitute for ISP in the production of HMMAs. Full article
(This article belongs to the Special Issue Sources, Processing, and Physicochemical Properties for Sustainable Foods)
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14 pages, 3527 KiB  
Article
Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog
by Yu Zhang and Gi Hyung Ryu
Foods 2023, 12(24), 4413; https://doi.org/10.3390/foods12244413 - 8 Dec 2023
Cited by 1 | Viewed by 1516
Abstract
This study investigated the optimal extrusion conditions required to produce an isolated pea protein (IPP)-based meat analog. High-moisture extrusion cooking (HMEC) was performed. The effects of the moisture content (55 and 60%), barrel temperature (165 and 175 °C), and screw speed (150 and [...] Read more.
This study investigated the optimal extrusion conditions required to produce an isolated pea protein (IPP)-based meat analog. High-moisture extrusion cooking (HMEC) was performed. The effects of the moisture content (55 and 60%), barrel temperature (165 and 175 °C), and screw speed (150 and 200 rpm) on the physicochemical, textural, and structural properties of the high-moisture meat analog (HMMA) were determined. The results showed that the moisture content had a significant effect (p < 0.05) on the physicochemical and textural properties of the HMMA. A lower moisture content had significant impact (p < 0.05) on enhancing the texturization of the HMMA and the formation of fibrous structures, thereby increasing the texture profile analysis (TPA) and cutting strength of the HMMA. Protein denaturation during HMEC resulted in a lower protein solubility of the meat analog than the raw material. The content of β-sheets and β-turns in the meat analogs were higher than that in the raw material, while the content of random coils and α-helices is inversely proportional. The process variables had no significant (p > 0.05) effect on the secondary structures. In conclusion, the moisture content is the most important factor affecting the properties of HMMAs. The extrusion process variables for HMMAs are a moisture content of 55%, a barrel temperature of 175 °C, and a screw speed of 200 rpm. Full article
(This article belongs to the Special Issue Sources, Processing, and Physicochemical Properties for Sustainable Foods)
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