Special Issue "High-Pressure Treatments for Enhancing the Techno-Functional Properties of Food Ingredients"

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

Deadline for manuscript submissions: 30 September 2021.

Special Issue Editors

Prof. Dr. Francesco Donsì
E-Mail Website
Guest Editor
Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132 84084 Fisciano, Italy
Interests: nonthermal technologies; functional foods; high-pressure homogenization; bioactive compounds; nanoencapsulation; colloidal delivery systems; essential oils
Prof. Dr. Giovanna Ferrari
E-Mail Website
Guest Editor
ProdAl scarl and Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132 84084 Fisciano (SA), Italy
Interests: nonthermal technologies; functional foods; high-pressure treatments; pulsed electric fields; pulsed light; ohmic heating
Special Issues and Collections in MDPI journals
Prof. Dr. Marcelo Cristianini
E-Mail Website
Guest Editor
School of Food Engineering, State University of Campinas, Rua Monteiro Lobato, 80 - CEP 13083-862, Campinas - SP, Brazil
Interests: nonthermal technologies; high-pressure processing; high-pressure homogenization; food safety; extraction; starch modification

Special Issue Information

Dear Colleagues,

Proteins, polysaccharides, and fibers from natural sources are gaining increasing interest as sustainable food ingredients, which meets consumers’ demand for “clean label” products. However, their use is often limited by their techno-functional properties, which might not meet the desired product standards.

Nonthermal technologies, particularly those based on high pressure (e.g., high-pressure processing and high-pressure homogenization), have recently emerged as capable of modifying the accessibility and techno-functionality of scarcely exploited macromolecules from underutilized crops, agri-food by-products and residues, or novel sources such as insects. By inducing targeted structural changes at the cellular level, for example by increasing the bioaccessibility of value-added components by size reduction or simply opening the cell structure, and at the molecular level (e.g., defibrillation and size reduction of structural polysaccharides, or the aggregation, unfolding, or partial denaturation of proteins), high-pressure processing and high-pressure homogenization may become versatile tools to improve and modulate the functional and technological properties of natural ingredients. Under specific circumstances, high-pressure treatments have also been reported to reduce the risks associated with the potential allergenicity of proteins, while preserving their functionality.

A better understanding of the effect of high-pressure processes on macromolecules of natural origin, as a function of the operating parameters and the molecular properties, is of fundamental importance for the sustainable exploitation of food ingredients with enhanced techno-functional properties from natural sources.

Prof. Dr. Francesco Donsì
Prof. Dr. Giovanna Ferrari
Prof. Dr. Marcelo Cristianini
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 papers will be 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 monthly 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 2000 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

  • high-pressure processing
  • high-pressure homogenization
  • proteins
  • polysaccharides
  • fibers
  • techno-functional properties

Published Papers (1 paper)

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Research

Article
Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt
Foods 2021, 10(3), 667; https://doi.org/10.3390/foods10030667 - 20 Mar 2021
Viewed by 645
Abstract
This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of [...] Read more.
This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor. Full article
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