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Molecular Level Changes in Food Processing: Invisible Treasures
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Molecular Level Changes in Food Processing: Invisible Treasures

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (15 December 2024) | Viewed by 6285

Special Issue Editors

Dr. Lingli Deng

E-Mail Website
Guest Editor
College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
Interests: healthy food; food database; public health; food products; active package; encapsulation; bread; insect food; functional food; bioactive
Prof. Dr. Zhaojun Wei

E-Mail Website1 Website2
Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: natural products; antioxidation; functional food; human health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The Special Issue titled “Molecular Level Changes in Food Processing: Invisible Treasures” published in Molecules offers a comprehensive exploration into the subtle yet significant alterations occurring at the molecular level during food processing. This collection of research papers investigates the often-unnoticed modifications that take place during food production, with a specific focus on unveiling the impact of these changes on food quality, safety, and nutritional value.

The Special Issue presents a diverse array of studies, encompassing several crucial aspects:

  1. Uncovering Hidden Transformations: through cutting-edge research, the issue sheds light on the subtle changes that occur during food processing, including the transformation of molecular structures, the alteration in nutrient compositions, and the modifications caused by various processing methods.
  2. Impact of Processing Techniques: researchers examine the influence of different food processing methods—such as cooking, preservation, and storage—on the molecular makeup of food, and they delve into how these methods affect the nutritional content, flavor, texture, and the overall quality of processed foods.
  3. Environmental and Health Implications: this Specia Issue delves into the broader implications of molecular changes in food processing, discussing the potential environmental impact of these alterations and their consequences for human health upon consumption.

By highlighting these intricate molecular-level changes in food processing, this Special Issue serves as a crucial platform for advancing knowledge in the field of food science. It not only addresses the scientific community but also caters to policymakers, industry professionals, and consumers interested in understanding the complexities underlying food processing and its implications for human health and the environment.

Through its diverse range of studies and comprehensive analyses, this Special Issue offers valuable insights into the intricate molecular alterations occurring during food processing. It contributes significantly to the ongoing efforts aimed at enhancing food safety, optimizing processing techniques, ensuring nutritional integrity, and fostering sustainable practices in the food industry.

Dr. Lingli Deng
Prof. Dr. Zhaojun Wei
Guest Editors

Manuscript Submission Information

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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. Molecules 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 2700 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 processing
  • molecular level
  • food quality
  • nutrition
  • bioactives

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Published Papers (4 papers)

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Research

16 pages, 777 KiB  
Article
Improvement of Selected Quality and Safety Traits in Turmeric-Enriched Kale Pesto Using Blue Light and Sous-Vide
by Magdalena A. Olszewska, Anna Draszanowska, Aleksandra Zimińska and Małgorzata Starowicz
Molecules 2024, 29(24), 5831; https://doi.org/10.3390/molecules29245831 - 11 Dec 2024
Viewed by 1032
Abstract
The potential of blue light (BL) and sous-vide (S-V) as a novel approach for food preservation was investigated via measurements of the total phenolic content (TPC), antioxidative activity, color, and their antibacterial effect on Listeria monocytogenes in two versions of laboratory-prepared kale pesto, [...] Read more.
The potential of blue light (BL) and sous-vide (S-V) as a novel approach for food preservation was investigated via measurements of the total phenolic content (TPC), antioxidative activity, color, and their antibacterial effect on Listeria monocytogenes in two versions of laboratory-prepared kale pesto, with and without the addition of turmeric. The TPC ranged from 85 to 208 mg/100 g GAE d.m. and 57 to 171 mg/100 g GAE d.m., respectively. In both versions, the highest TPC was in the blue light–sous-vide samples, while the lowest was after the sous-vide, with a loss of polyphenols of almost 40% during storage when turmeric was absent. Antioxidative capabilities of the pesto were initially estimated at 54.07 and 7.46 µmol TE/g d.m., respectively, indicating significant bioactivity enhancement by turmeric. In turmeric-enriched pesto, sous-vide decreased the antioxidative activity levels by 12% in fresh pesto and by 45% during storage. Meanwhile, blue light compensated for the losses caused by the sous-vide treatment. Although the hue angle (h°) of sous-vide pesto was lower than that of blue light pesto in most samples, sequential BL and S-V ultimately yielded the lowest h°. The sequential BL and S-V treatment resulted in a 1.7 log reduction in the L. monocytogenes population, whereas adding turmeric increased the treatment efficacy by another 2.0 logs. Thus, as a source of photosensitizing molecules, turmeric was highly antibacterial after photothermal activation with blue light and sous-vide. This study suggests that blue light could be an effective (pre)treatment used on pesto sauces to preserve bioactivity and to improve safety when enriched with a natural additive like turmeric. Full article
(This article belongs to the Special Issue Molecular Level Changes in Food Processing: Invisible Treasures)
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16 pages, 1095 KiB  
Article
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
by Elżbieta Radziejewska-Kubzdela, Marcin Kidoń, Angelika Kowiel, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Marta Bednarek, Maciej Kuligowski, Joanna Kobus-Cisowska and Dominik Mierzwa
Molecules 2024, 29(23), 5586; https://doi.org/10.3390/molecules29235586 - 26 Nov 2024
Cited by 1 | Viewed by 820
Abstract
Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) [...] Read more.
Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain. Full article
(This article belongs to the Special Issue Molecular Level Changes in Food Processing: Invisible Treasures)
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20 pages, 352 KiB  
Article
The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.)
by Bartosz Kulczyński, Joanna Suliburska, Anna Gramza-Michałowska, Andrzej Sidor, Przemysław Łukasz Kowalczewski and Anna Brzozowska
Molecules 2024, 29(23), 5509; https://doi.org/10.3390/molecules29235509 - 21 Nov 2024
Viewed by 902
Abstract
Osmotic dehydration as a process of removing water from food by immersing the raw material in a hypertonic solution is used primarily to extend the shelf life of products and as a pretreatment before further processing steps, such as drying and freezing. However, [...] Read more.
Osmotic dehydration as a process of removing water from food by immersing the raw material in a hypertonic solution is used primarily to extend the shelf life of products and as a pretreatment before further processing steps, such as drying and freezing. However, due to the bi-directional mass transfer that occurs during osmotic dehydration, the process can also be used to shape sensory properties and enrich the plant matrix with nutrients. The purpose of this study was to evaluate the effect of osmotic dehydration on the absorption of potassium by beet pulp immersed in various hypertonic solutions (sucrose, inulin, erythritol, xylitol solutions) with the addition of three chemical forms of potassium (gluconate, citrate, chloride) using variable process conditions. The study proved that osmotic dehydration is an effective way to enrich food. The highest potassium content (5779.03 mg/100 g) was found in a sample osmotically dehydrated in a 50% erythritol solution with 5.0% potassium chloride addition with a process that lasted 180 min and took place at 30 °C. The results obtained indicate the high potential of osmotic dehydration in improving the health values of food products. In addition, the antioxidant activity and proximate composition of osmotically dehydrated samples were also characterized in this study. Full article
(This article belongs to the Special Issue Molecular Level Changes in Food Processing: Invisible Treasures)
19 pages, 3942 KiB  
Article
Deacetylated Konjac Glucomannan with a Slower Hydration Rate Delays Rice Digestion and Weakens Appetite Response
by Chenfeng Xu, Kaixuan Cheng, Yu Kang, Chao Cheng, Chi Zhang and Longchen Shang
Molecules 2024, 29(7), 1681; https://doi.org/10.3390/molecules29071681 - 8 Apr 2024
Cited by 2 | Viewed by 2897
Abstract
The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated [...] Read more.
The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated konjac glucomannan (DKGM) at different degrees and then explore their effects on rice texture, digestive properties, and the subjects’ post-meal appetite. The present results show that, as the deacetylation degree (DD) of KGM increased, the intersection point of the viscoelastic modulus shifted to a high shear rate frequency, and as the swelling time of the DKGM was prolonged, its HR decreased significantly. The results of the in vitro gastrointestinal digestion tests show that the hardness and chewability of the rice in the fast-hydration group (MK1) were remarkably reduced. In contrast, the slow-hydration group (MK5) exhibited an outstanding ability to resist digestion. The kinetics of starch hydrolysis revealed that the HR of the rice in the fast-hydration group was 1.8 times faster than that of the slow-hydration group. Moreover, it was found that the subjects’ appetite after the meal was highly related to the HR of the MK. Their hunger (p < 0.001), desire to eat (p < 0.001), and prospective food consumption (p < 0.001) were significantly inhibited in the slow-hydration group (MK5) compared to the control. This study explored the nutritional effects of the hydration properties derived from the DKGM, which may contribute to modifying the high glycemic index food and provide ideas for the fabrication of food with enhanced satiating capacity. Full article
(This article belongs to the Special Issue Molecular Level Changes in Food Processing: Invisible Treasures)
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