Chemical Composition, Antiradical Potential and Sensory Qualities of Lesser-Known Fruits

Dear Colleagues,

As civilization advances, developed societies consume increasingly more processed foods, resulting in the spread of lifestyle diseases, primarily initiated by an excess of free radicals in the body. Therefore, the search for new, unprocessed foods with high antiradical and health-promoting potential has become crucial. Fruits and their products are such a valuable source, including those that are already well-known, as well as those that are lesser-known or even just being discovered.

Chemistry-related components and their physiological, sensory, flavor, physical, and chemical properties are crucial in the assessment of both typical and lesser-known fruits. Food products (e.g., juices and jams) made from lesser-known fruits are also an interesting alternative for consumers.

Characteristics influencing purchase decisions may concern intrinsic and extrinsic attributes. Combining the chemical composition, antiradical potential, and sensory qualities of lesser-known fruits and products with instrumental biochemical analyses provides a holistic approach to determine their properties.

The aim of this Special Issue is to collate the results of biochemical and sensory studies of lesser-known fruit species that may, in the future, improve the quality of consumed food (additives) or provide a valuable addition to the range of fruits consumed fresh or in a slightly processed way.

Prof. Dr. Piotr Latocha
Dr. Barbara Łata
Dr. Eliza Kostyra
Guest Editors

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