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Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation: 2nd...
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Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation: 2nd Volume

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

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 6336

Special Issue Editors

Prof. Dr. Alberto Angioni

E-Mail Website
Guest Editor
Department of Life and Environmental Sciences, Università degli studi di Cagliari, Cagliari, Italy
Interests: fruit; pesticides; fruit quality; agricultural science; postharvest; processing
Special Issues, Collections and Topics in MDPI journals
Dr. Mariateresa Russo

E-Mail Website
Guest Editor
Department of Agricultural Science, Mediterranean University of Reggio Calabria, Località Feo di Vito, 89122 Reggio Calabria, Italy
Interests: food safety; food authentication; biomimetic analytical techniques (e-nose, e-tongue)
Special Issues, Collections and Topics in MDPI journals
Dr. Francesco Corrias

E-Mail Website
Guest Editor
Department of Life and Environmental Sciences, Università degli studi di Cagliari, Cagliari, Italy
Interests: pesticide residue; food analysis; nanotechnology; heavy metal; risk assessment

Special Issue Information

Dear Colleagues,

Considering the success and popularity of the Special Issue " Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation" previously published in the Journal Foods (https://www.mdpi.com/journal/foods/special_issues/food_composition), we now release a Second Issue.

The efforts of the food industry to develop new products through innovative processing, and to reduce production waste by reusing it to obtain new products with high added value represent the new food challenges. Processing can affect both the quality and safety of foods, byproducts, and beverages. The processes applied to raw food materials to obtain edible foods, increase shelf life, or modify foods’ structure to obtain new products, together with the new packaging strategies can influences foods’ chemical composition, as well as the bioavailability and bioaccessibility of nutrients and active compounds, modifying their nutritional and safety properties. Moreover, the effect of process aimed to reduce toxicant in foods will be considered.

This Special Issue aims to collect relevant papers in the field of conventional and innovative food transformation processes focused on the chemical changes produced in the quality, composition, and safety aspects. Newly formed flavor, nutraceutical, or toxic substances, as well as advanced analytical techniques, are of particular interest.

Prof. Dr. Alberto Angioni
Dr. Mariateresa Russo
Dr. Francesco Corrias
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

  • foods’ process-induced changes
  • food chemical composition
  • xenobiotics
  • nutritional properties
  • advanced analytical techniques
  • aroma
  • newly formed nutraceuticals

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

14 pages, 934 KiB  
Article
Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (Tessaratoma papillosa): Implications for Utilization as Functional Food Ingredients
by Hua Li, Theeraphan Chumroenphat, Parinya Boonarsa, Jantana Yahuafai, Colin Wrigley and Sirithon Siriamornpun
Foods 2023, 12(16), 3053; https://doi.org/10.3390/foods12163053 - 15 Aug 2023
Cited by 4 | Viewed by 1688
Abstract
The stink bug (Tessaratoma papillosa) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and [...] Read more.
The stink bug (Tessaratoma papillosa) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and grilling on the chemical changes and volatile compounds of late nymph and adult stink bugs. In general, all treated samples showed increases in phenolic acid, tocopherols, and amino acid contents and a decrease in the content of fiber compared with raw stink bugs (p < 0.05). Cinnamic acid significantly increased by over 200% in late nymph insects and 30% in adult insects after roasting, whereas syringic acid decreased after cooking (p < 0.05). The most predominant volatile compound found in all samples was 5-methyl-octadecane and it decreased after cooking, while volatile alkane compounds increased after cooking. The processed sample extracts showed higher toxicity on oral cancer KB and cervical cancer Hela cells than on Vero cells. We have demonstrated that different cooking methods affected the chemical components which may result in quality attributes if stink bug is to be used as a functional ingredient/food. It may be helpful to improve the nutritional and functional values of stink bugs during deep processing. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation: 2nd Volume)
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9 pages, 502 KiB  
Article
Determination of Pesticide Residues in IV Range Artichoke (Cynara cardunculus L.) and Its Industrial Wastes
by Francesco Corrias, Nicola Arru, Alessandro Atzei, Massimo Milia, Efisio Scano and Alberto Angioni
Foods 2023, 12(9), 1807; https://doi.org/10.3390/foods12091807 - 26 Apr 2023
Viewed by 1722
Abstract
Fourth-range products are those types of fresh fruit and vegetables that are ready for raw consumption or after cooking, and belong to organic or integrated cultivations. These products are subject to mild post-harvesting processing procedures (selection, sorting, husking, cutting, and washing), and are [...] Read more.
Fourth-range products are those types of fresh fruit and vegetables that are ready for raw consumption or after cooking, and belong to organic or integrated cultivations. These products are subject to mild post-harvesting processing procedures (selection, sorting, husking, cutting, and washing), and are afterwards packaged in packets or closed food plates, with an average shelf life of 5–10 days. Artichokes are stripped of the leaves, stems and outer bracts, and the remaining heads are washed with acidifying solutions. The A LC-MS/MS analytical method was developed and validated following SANTE guidelines for the detection of 220 pesticides. This work evaluated the distribution of pesticide residues among the fraction of artichokes obtained during the industrial processing, and the residues of their wastes left on the field were also investigated. The results showed quantifiable residues of one herbicide (pendimethalin) and four fungicides (azoxystrobin, propyzamide, tebuconazole, and pyraclostrobin). Pendimethalin was found in all samples, with the higher values in leaves 0.046 ± 8.2 mg/kg and in field waste 0.30 ± 6.7 mg/kg. Azoxystrobin was the most concentrated in the outer bracts (0.18 ± 2.9 mg/kg). The outer bracts showed the highest number of residues. The industrial waste showed a significant decrease in the number of residues and their concentration. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation: 2nd Volume)
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16 pages, 1481 KiB  
Article
Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica
by Zuomiao Yang, Xueting Li, Meiqi Yu, Shan Jiang and Hang Qi
Foods 2023, 12(8), 1619; https://doi.org/10.3390/foods12081619 - 12 Apr 2023
Cited by 2 | Viewed by 2222
Abstract
The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of Laminaria japonica were investigated. The results showed that the color and structure of kelp changed most obviously [...] Read more.
The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of Laminaria japonica were investigated. The results showed that the color and structure of kelp changed most obviously after baking; steaming was most beneficial in reducing the color change of the kelp (ΔE < 1), while boiling was most effective in maintaining the texture of the kelp (its hardness and chewiness were close to that of raw kelp); eight volatile compounds were detected in raw kelp, four and six compounds were detected in blanched and boiled kelp, while eleven and thirty kinds of compounds were detected in steamed and baked kelp, respectively. In addition, the contents of phloroglucinol and fucoxanthin in kelp after the four processing methods were significantly reduced (p < 0.05). However, of all the methods, steaming and boiling were the best at preserving these two bioactive substances (phloroglucinol and fucoxanthin) in kelp. Therefore, steaming and boiling seemed more appropriate to maintain the original quality of the kelp. Generally, to improve the sensory characteristics of each meal of Laminaria japonica and to maximize the retention of active nutrients, several different processing methods are provided according to the respective effects. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation: 2nd Volume)
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