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Technological Strategy for Fermented Food and Its By-Products Utilization and...
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Technological Strategy for Fermented Food and Its By-Products Utilization and Upcycling

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (5 January 2024) | Viewed by 1512

Special Issue Editors

Dr. Corrado Rizzi

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Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food sciences (including food technology and nutrition)
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Valeria A. Tironi

E-Mail Website
Guest Editor
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-La Plata-CONICET, UNLP, 47 y 116, La Plata 1900, Argentina
Interests: healthy foods; functional ingredients; antioxidant compounds; seeds; vegetable proteins and peptides; polyphenols; bioaccesibility; bioavailability

Special Issue Information

Dear Colleagues,

The production of fermented fruit and cereals, and also of pseudo-cereals and legumes, is one of the main activities of the food industry in an increasing number of countries. Industrial fermentation processes generate by-products whose valorization is very limited. Pomaces of spent yeasts, lees, trubs and so on are mainly considered wastes that are expensive to dispose of. From a circular economy viewpoint, these by-products should be valorized by exploiting their bioactive molecule contents, e.g. antioxidants, fiber mineral salts, and protein. These strategies should be optimized to obtain functional ingredients for formulations, maybe with other eco-sustainable components, which will be technologically useful for new health food development.

In this Special Issue, we invite the submission of original research, review articles, and opinions on both innovative and traditional technologies for the exploitation of vegetal fermented by-products as eco-friendly and sustainable sources of ingredients for food fortification.

Dr. Corrado Rizzi
Prof. Dr. Valeria A. Tironi
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

  • fermented vegetable
  • by-products valorization
  • innovative foods formulations
  • functional ingredient
  • technological characteristics and impacts
  • health food development

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Published Papers (1 paper)

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Research

20 pages, 3447 KiB  
Article
Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour
by María Agustina Cipollone, Analía G. Abraham, Ariel Fontana and Valeria A. Tironi
Foods 2024, 13(5), 659; https://doi.org/10.3390/foods13050659 - 22 Feb 2024
Viewed by 1051
Abstract
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and [...] Read more.
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 °C (FF1); 2: 14.3% w/w, 24 h, 37 °C (FF2). The pH values decreased to 4.4–4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in <2 kDa peptides, and an increase in the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions after fermentation were demonstrated. Also, fermentation increased the proteolysis degree after simulated gastrointestinal digestion (SGID, COST-INFOGEST) with respect to the non-fermented flour digests, with some differences in the molecular composition of the different digests. ORAC and Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for >4 kDa, as well as for some fractions in the ranges 2–0.3 kDa and <0.10 kDa. Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but some phenolic acids increased with respect to the flour. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient. Full article
(This article belongs to the Special Issue Technological Strategy for Fermented Food and Its By-Products Utilization and Upcycling)
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