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Special Issue "Assessment of Food Quality and Nutrition"

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

Deadline for manuscript submissions: 31 December 2020.

Special Issue Editors

Prof. Dr. Tuba Esatbeyoglu
Website
Guest Editor
Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
Interests: secondary plant metabolites; analytical chemistry; food chemistry; mass spectrometry; activity guided isolation; biological activity; cell culture studies; natural antioxidants; bioaccessibility; bioavailability; functional food
Assist. Prof. Dr. Banu Bayram
Website
Guest Editor
Department of Nutrition and Dietetics, University of Health Sciences, Selimiye Mah. No: 38, 34668 Istanbul, Turkey
Interests: nutrigenomics; functional foods; food chemistry; cell culture studies; animal studies; analytical techniques; biological activity of food components

Special Issue Information

Dear Colleagues,

According to the World Health Organisation, the prevalence of diet-related diseases, such as diabetes and obesity, is rapidly increasing worldwide. Diet quality has a positive effect on healthy eating, which is scientifically proven by epidemiological studies. “Diet quality” is a broad and imprecise term. It simultaneously reflects various fields, including food quality, food chemistry, nutrition, food product development, food toxicology, food safety, and the sensory analysis.
To assess food quality and nutrition, multiple food components have to be analyzed by various analytical and molecular biology methods in order to characterize the foods. In recent years, the application of fingerprinting and non-targeted methods has become very common. In these applications, spectroscopic and spectrometric techniques, such as NIR, NMR or mass spectrometry, are widely used, resulting in complex information on food composition which is interpreted by chemometrics.
Diet quality indices have been applied for the assessment of nutrition solely or as a combination which have nutritient-based or food/food-group-based indicators. The most important indeces are DQI (diet quality index), HEI (healthy eating index), HDI (healthy diet indicator), and MDS (Mediterranean diet score).
This Special Issue on “Assessment of Food Quality and Nutrition” invites researchers to submit original research or review articles related to this topic.

Prof. Dr. Tuba Esatbeyoglu
Assist. Prof. Dr. Banu Bayram
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. 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 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

  • Functional foods
  • Food quality
  • Heath effects
  • Sensory analyses
  • Analytical methods
  • Diet quality
  • Food habits
  • Lifestyle
  • Fingerprinting
  • Nutritional quality
  • Dietary quality indices
  • Dietary pattern

Published Papers (1 paper)

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Research

Open AccessFeature PaperArticle
α-Tocomonoenol Is Bioavailable in Mice and May Partly Be Regulated by the Function of the Hepatic α-Tocopherol Transfer Protein
Molecules 2020, 25(20), 4803; https://doi.org/10.3390/molecules25204803 - 19 Oct 2020
Abstract
Tocomonoenols are vitamin E derivatives present in foods with a single double bond at carbon 11’ in the sidechain. The α-tocopherol transfer protein (TTP) is required for the maintenance of normal α-tocopherol (αT) concentrations. Its role in the tissue distribution of α-11′-tocomonoenol (αT [...] Read more.
Tocomonoenols are vitamin E derivatives present in foods with a single double bond at carbon 11’ in the sidechain. The α-tocopherol transfer protein (TTP) is required for the maintenance of normal α-tocopherol (αT) concentrations. Its role in the tissue distribution of α-11′-tocomonoenol (αT1) is unknown. We investigated the tissue distribution of αT1 and αT in wild-type (TTP+/+) and TTP knockout (TTP−/−) mice fed diets with either αT or αT1 for two weeks. αT1 was only found in blood, not tissues. αT concentrations in TTP+/+ mice were in the order of adipose tissue > brain > heart > spleen > lungs > kidneys > small intestine > liver. Loss of TTP function depleted αT in all tissues. αT1, contrary to αT, was still present in the blood of TTP−/− mice (16% of αT1 in TTP+/+). Autoclaving and storage at room temperature reduced αT and αT1 in experimental diets. In conclusion, αT1 is bioavailable, reaches the blood in mice, and may not entirely depend on TTP function for secretion into the systemic circulation. However, due to instability of the test compounds in the experimental diets, further in vivo experiments are required to clarify the role of TTP in αT1 secretion. Future research should consider compound stability during autoclaving of rodent feed. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Nutrition)
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