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Food Proteins: Innovations for Food Technologies
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Food Proteins: Innovations for Food Technologies

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

Deadline for manuscript submissions: 31 July 2025 | Viewed by 1287

Special Issue Editors

Dr. Barbara la Gatta

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Guest Editor
Department of Agricultural Sciences, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy
Interests: food proteins; wine and beverages; milk products; cereal products; food technology; food by-products; innovation; chemical characterization
Dr. Mariacinzia Rutigliano

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Guest Editor Assistant
Department of Agricultural Sciences, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy
Interests: food proteins; milk products; cereal products; food technology; food by-products; innovation; chemical characterization

Special Issue Information

Dear Colleagues,

This Special Issue will focus on the evaluation of food proteins as markers for the assessment of technological influence and to identify the application of classic and innovative technologies. Proteins can undergo several modifications as a consequence of the application of physical and thermal treatments, storage conditions, innovative production technologies, food formulation modification with the addition of bioactive compounds, and so on. Therefore, with this Special Issue, we hope to attract the latest research centered around this food component, aiming to assess the technological, chemical, and nutritional features of several food products (i.e., based on cereals, milk, and meat). In this context, for example, plant-based proteins are gaining increasing attention for their nutritional role and the possibility of applying new technologies to substitute animal proteins with them. Moreover, outcomes of the interactions between proteins and the food matrix will be considered, alongside their consequent influence on food properties. The application of new technologies and in-depth analyses for the evaluation of protein organization and features will be especially welcomed.

Dr. Barbara la Gatta
Guest Editor

Dr. Mariacinzia Rutigliano
Guest Editor Assistent

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 protein innovation
  • food protein organization
  • food technologies
  • plant-based proteins and products
  • cereal proteins and products
  • milk proteins and products
  • meat proteins and products
  • protein chemistry
  • protein analysis

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Published Papers (2 papers)

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Research

17 pages, 1601 KiB  
Article
Application of Portable Near-Infrared Spectroscopy for Quantitative Prediction of Protein Content in Torreya grandis Kernels Under Different States
by Yuqi Gu, Haosheng Zhong, Jianhua Wu, Kaixuan Li, Yu Huang, Huimin Fang, Muhammad Hassan, Lijian Yao and Chao Zhao
Foods 2025, 14(11), 1847; https://doi.org/10.3390/foods14111847 - 22 May 2025
Viewed by 328
Abstract
Protein content is a key quality indicator in nuts, influencing their color, taste, storage, and processing properties. Traditional methods for protein quantification, such as the Kjeldahl nitrogen method, are time-consuming and destructive, highlighting the need for rapid, convenient alternatives. This study explores the [...] Read more.
Protein content is a key quality indicator in nuts, influencing their color, taste, storage, and processing properties. Traditional methods for protein quantification, such as the Kjeldahl nitrogen method, are time-consuming and destructive, highlighting the need for rapid, convenient alternatives. This study explores the feasibility of using portable near-infrared spectroscopy (NIRS) for the quantitative prediction of protein content in Torreya grandis (T. grandis) kernels by comparing different sample states (with shell, without shell, and granules). Spectral data were acquired using a portable NIR spectrometer, and the protein content was determined via the Kjeldahl nitrogen method as a reference. Outlier detection was performed using principal component analysis combined with Mahalanobis distance (PCA-MD) and concentration residual analysis. Various spectral preprocessing techniques and partial least squares regression (PLSR) were applied to develop protein prediction models. The results demonstrated that portable NIRS could effectively predict protein content in T. grandis kernels, with the best performance being achieved using granulated samples. The optimized model (1Der-SNV-PLSR-G) significantly outperformed models based on whole kernels (with or without shell), with determination coefficients for the calibration set (Rc2) and prediction set (Rp2) of 0.92 and 0.86, respectively, indicating that the sample state critically influenced prediction accuracy. This study confirmed the potential of portable NIRS as a rapid and convenient tool for protein quantification in nuts, offering a practical alternative to conventional methods. The findings also suggested its broader applicability for quality assessment in other nuts and food products, contributing to advancements in food science and agricultural technology. Full article
(This article belongs to the Special Issue Food Proteins: Innovations for Food Technologies)
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16 pages, 3466 KiB  
Article
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation
by Mariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, Maurizio Quinto, Sibel Kacmaz, Aldo Di Luccia and Barbara la Gatta
Foods 2025, 14(4), 710; https://doi.org/10.3390/foods14040710 - 19 Feb 2025
Viewed by 743
Abstract
Protein–protein interactions were investigated, evaluating the influence of eggs and peanut flour on the chemical features of muffin samples. Electrophoretic, immunochemical, and chromatographic analyses were carried out to evaluate how different proteins can interact with one another, determining changes in their extractability. In [...] Read more.
Protein–protein interactions were investigated, evaluating the influence of eggs and peanut flour on the chemical features of muffin samples. Electrophoretic, immunochemical, and chromatographic analyses were carried out to evaluate how different proteins can interact with one another, determining changes in their extractability. In this context, two extraction buffers were employed to study the rate of protein aggregate formation. Egg coagulation properties were found to affect the rate of wheat protein solubility, while the extractability of roasted peanut flour protein was less influenced and proportional to its amount in the formulation (i.e., 4% and 20%). The findings of this investigation allowed us to assume a complex form of protein organization, characterized by a “core” of wheat and egg proteins surrounded by peanut proteins, linked together through covalent reducible bonds and hydrophobic interactions. Nevertheless, the occurrence of other types of crosslinking could not be excluded. Full article
(This article belongs to the Special Issue Food Proteins: Innovations for Food Technologies)
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