Novel Food and Beverages: Production and Characterization (Volume II)

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: 20 August 2024 | Viewed by 2809

Special Issue Editors


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Guest Editor
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Sevilla, Spain
Interests: biopolymers; food waste recovery; rheology; innovative processing technologies; functional foods; sustainability
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Chemical Engineering, Facultad de Física, University of Seville, 41012 Sevilla, Spain
Interests: biopolymers; emulsion science; food colloids; food processing; food rheology; food waste and by-products valorization; interfacial rheology; sustainability
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Sevilla, Spain
Interests: proteins; protein-based materials; bioplastics; matrices; horticulture; soy; micronutrients; fertilization; slow-release fertilization; controlled-release fertilizers; biomaterials; scaffolds; tissue engineering; emulsions; composites
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Many current consumers are demanding healthier and novel foods as the preferred options in their personal nutrition. This Special Issue is focused on new methods used in the production and characterization of novel food and beverages from different types of food sources. Advanced technologies, such as ultrasound, chromatography, and spectroscopy, have been employed in the analysis and quality assessment of these new products. In particular, this Special Issue emphasizes on the evaluation of novel food from the rheological point of view. In this sense, we welcome studies discussing novel and traditional characterization techniques from the perspectives of rheology, food safety, sustainability, process engineering, (bio)chemical changes, and sensory issues, among others. We kindly encourage you to submit a manuscript(s) for this Special Issue. Research articles, short communications, and reviews are all welcome. Submissions can cover the following topics (but are not limited to them): i) development of potential functional foods; ii) rheological analysis of novel food products; iii) comparison between the rheological and texture properties of foods and beverages; and iv) use of wastes and byproducts for the development of novel foods and beverages.

Dr. Víctor Manuel Pérez Puyana
Prof. Dr. Alberto Romero
Dr. Mercedes Jiménez Rosado
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

  • beverages
  • food processing
  • food rheology
  • food wastes and by-products
  • functional properties
  • gels
  • novel foods
  • rheology
  • texture

Published Papers (3 papers)

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Research

12 pages, 585 KiB  
Article
Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization
by Débora Cerdá-Bernad, Adrian S. D’costa, Diego A. Moreno, Nicolas Bordenave and María José Frutos
Foods 2024, 13(10), 1440; https://doi.org/10.3390/foods13101440 - 7 May 2024
Viewed by 551
Abstract
Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix. This study aimed to describe the impact of [...] Read more.
Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix. This study aimed to describe the impact of food thickeners (xanthan gum, guar gum, β-glucan, pectin) on the bioactivity of flavonoids from saffron floral by-products in model beverages before and after thermal processing. The different beverage formulas were characterized in terms of polyphenolic composition using HPLC-DAD-ESI-MSn and rheological properties. The impact of food thickeners and thermal processing on the inhibition of digestive enzymes was also determined. The model beverages mainly presented glycosylated flavonols (of kaempferol, quercetin, and isorhamnetin), with a reduced content in some heat-treated samples. The inhibitory effect on α-amylase was only detected in heat-treated beverages, showing the formulation without any thickener to have the greatest inhibitory effect. Finally, the presence of saffron floral by-products in the beverages showed a tendency to decrease the flow consistency index (K) and an increase in the flow behavior index (n), most probably driven by the aggregation of phenolics with thickeners. Therefore, this research provides new insights into the development of flavonoid-rich beverages in order to ensure that they exert the expected beneficial effects after their ingestion. Full article
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19 pages, 1014 KiB  
Article
Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention
by Carlos Cardoso, Jorge Valentim, Romina Gomes, Joana Matos, Andreia Rego, Inês Coelho, Inês Delgado, Carla Motta, Isabel Castanheira, José A. M. Prates, Narcisa M. Bandarra and Cláudia Afonso
Foods 2024, 13(9), 1332; https://doi.org/10.3390/foods13091332 - 26 Apr 2024
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Abstract
Most world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer’s disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing [...] Read more.
Most world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer’s disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0–46.4% and low levels of n-6 PUFAs (6.6–6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48–61 μg/100 g ww and 221–255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70–85% and 57–70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2–184.2 g would be necessary to ensure daily Se requirements and 92.0–118.1 g for I needs. Full article
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14 pages, 1456 KiB  
Article
Development of Germinated-Brown-Rice-Based Novel Functional Beverage Enriched with γ-Aminobutyric Acid: Nutritional and Bio-Functional Characterization
by Rifat Jabeen, Nusrat Jan, Bazila Naseer, Prakash Kumar Sarangi, Kandi Sridhar, Praveen Kumar Dikkala, Maharshi Bhaswant, Syed Zameer Hussain and Baskaran Stephen Inbaraj
Foods 2024, 13(8), 1282; https://doi.org/10.3390/foods13081282 - 22 Apr 2024
Viewed by 962
Abstract
γ-aminobutyric acid (GABA), recognized as a primary inhibitory neurotransmitter within the brain, serves a crucial role in the aging process and in neurodegenerative conditions such as Alzheimer’s disease. Research has demonstrated the beneficial effects of GABA, particularly for elderly individuals. Given that elderly [...] Read more.
γ-aminobutyric acid (GABA), recognized as a primary inhibitory neurotransmitter within the brain, serves a crucial role in the aging process and in neurodegenerative conditions such as Alzheimer’s disease. Research has demonstrated the beneficial effects of GABA, particularly for elderly individuals. Given that elderly individuals often encounter challenges with swallowing food, beverages designed to address dysphagia represent a preferable option for this demographic. Among the different processing techniques, the germination process triggers biochemical changes, leading to an increase in certain nutrients and bioactive compounds (e.g., GABA). Therefore, we attempted to develop a novel functional beverage utilizing germinated brown rice enriched with GABA and studied its nutritional and bio-functional characterization. The optimal conditions (X1, X2, X3 and X4.) were determined: powdered sugar (40 g), chocolate powder (20 g), sodium carboxymethyl cellulose (0.5 g), GBR (220 g), and water (440 mL). The results of storage studies indicated that the germinated-brown-rice-based beverage exhibited favorable nutritional attributes, including increased γ-oryzanol (52.73 ± 1.56%), total phenolic content (26.68 ± 1.56 mg GAE/100 g), niacin (5.17 ± 0.14%), and GABA (42.12 ± 0.63 mg/100 g) levels. Additionally, the beverage demonstrated notable antioxidant activity (74.23 ± 2.37 µmol TE/100 g), suggesting potential health-promoting effects. Sensory evaluation revealed satisfactory acceptability among consumers, highlighting its palatability. Overall, this study elucidates the development of a novel functional beverage utilizing germinated brown rice enriched with GABA, offering promising nutritional and bio-functional characteristics for health-conscious consumers. Full article
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