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Special Issue "Advanced Research on the Green Color of Processed Foods"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 March 2023 | Viewed by 2845
Special Issue Editors
Interests: chlorophylls; chlorophyll derivatives; carotenoids; changes in food processing; chemistry and biochemistry of pigments; colorants; metal-chlorophyll complexes; metabolic process; table olives; olive oil
Special Issues, Collections and Topics in MDPI journals
Interests: chloroplastic pigments; chlorophylls and derivatives; carotenoids; degradation mechanisms; color alteration; color adulteration; pigment-protein complexes; colorants; digestive stability and bioavailability of chlorophylls; table olives; virgin olive oil
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Color is a sensory attribute closely associated with the flavor, smell, or quality of food. Because of this, color is broadly used by the food industry to satisfy the consumer expectations about a product. The food industry strives to maintain the original appearance of green foods whose color is negatively affected by their processing. In addition, natural or synthetic green additives are also widely used to impart, restore, or standardize color, increasing the visual appeal of processed foods. Within this framework, it can be said that it is a current trend for the consumer to search for an “experience“, rather than a product itself. In this regard, the food industry innovates in qualities such as color in order to satisfy the demand for healthy or lifestyle alternative products, which cover the diffuse differential line that separates foods from snacks. The green color is associated with natural foods, and companies use this color when their products are marketed as organic, sustainable, or healthy. The use of food ingredients such as fruits or vegetables that have the secondary effect of coloring is also a current trend. Spinach or spirulina are clear examples of use both as green food ingredient or as colorant additive after the selective extraction of pigments.
Natural green pigments are not only technologically relevant to the food industry, but also there is increasing evidence of their contribution to human health. Adverse health effects of synthetic dyes and no nutritional value demand new research in natural green colorants. Chlorophyll is the natural green pigment par excellence, is found in all photosynthetic organisms, and is excellent to replace yellow and blue artificial dyes. Stability, however, plays an essential role in the design of food products that contain natural green pigments, and new technologies exploring co-pigmentation, formation of stable metallocomplexes, and encapsulation, among others, are required in this field.
On the other hand, the high volume of waste generated by the agri-food industry cannot be ignored, along with the obligation to investigate new strategies for its management. Efforts to enhance the waste from the green fruit and vegetables, both fresh and processed, as a potential source of healthy green food ingredients are demanded.
Therefore, we would like to invite authors to contribute to this Special Issue with original research papers or review articles focused on novel aspects related to new sources of green foods, and stabilization of the green color in processed foods. Moreover, we hope to bring together research on foods, ingredients or additives green in color, analytical methodologies to differentiate natural and artificial green colorants, sustainable extraction methods, waste recovery technologies aimed at obtaining green ingredients, or studies related to health benefits of natural green products consumption.
Dr. Beatriz Gandul-Rojas
Dr. Lourdes Gallardo-Guerrero
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 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.
- coloring foodstuffs
- food authenticity
- food colorants
- food quality and composition
- fortified food
- green color stability
- health benefits: functional food
- digestion and bioaccesibility
- metallo-chlorophyll complex
- waste valuation