molecules-logo

Journal Browser

Journal Browser

Chemical Analysis for Food and Beverage Bioactive Compounds

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

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 1003

Special Issue Editor

Special Issue Information

Dear Colleagues,

Food and beverages contain large amounts of active compounds that can participate in the prevention of many chronic diseases.The aim of food technologists and food chemists is to select technological parameters that will provide the appropriate content of these compounds in the final product.To ensure the correct implementation of these parameters, it is necessary to utilize modern analytical equipment and appropriate analytical methods.

This Special Issue covers all chemical, technological, and analytical aspects of food science, particularly in relation to the effect of technological processes on the bioactive compounds in food/beverages. It is dedicated to the application of modern methods in food analysis for the determination of bioactives, the characterization of the structure and physicochemical properties of food, and the in vitro functional evaluation of bioactive constituents.

This Special Issue also aims to highlight the interdisciplinary application of food analysis in the study of foods and their health-promoting compounds. We therefore welcome the submission of articles that address the bioavailability of bioactive compounds and their antioxidant and antimicrobial activity.

Prof. Dr. Ryszard Amarowicz
Guest Editor

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. 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

  • modern food/beverages technologies
  • modern methods of food analysis (chromatography, spectroscopy, electrochemistry, immunology)
  • bioactive compounds
  • methods of extraction
  • antioxidant and antimicrobial activity
  • bioavailability

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

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

Published Papers (2 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

24 pages, 3344 KiB  
Article
Enzymatic Extraction of Hawthorn Pectin Under Ultrahigh Pressure: Optimization and Characterization
by Zheng Ye, Qiaoshuang Lu, Dihu Lv and Chun Yang
Molecules 2025, 30(10), 2210; https://doi.org/10.3390/molecules30102210 - 19 May 2025
Viewed by 166
Abstract
This study employed response surface methodology to optimize the conditions for ultrahigh-pressure-assisted enzymatic extraction (UHPEE) of pectin from hawthorn using cellulase. The effects of this method on the characteristics of the extracted pectin were investigated. The optimal extraction parameters were determined to be [...] Read more.
This study employed response surface methodology to optimize the conditions for ultrahigh-pressure-assisted enzymatic extraction (UHPEE) of pectin from hawthorn using cellulase. The effects of this method on the characteristics of the extracted pectin were investigated. The optimal extraction parameters were determined to be a solid-to-liquid ratio of 1:70 g/mL, an extraction pressure of approximately 300 MPa, and a holding time of roughly 600 s, yielding a pectin recovery of 4.02%. The optimized UHPEE process resulted in reductions in both the degree of esterification and molecular weight of the pectin, while concurrently increasing the content of total galacturonic acid and total polyphenols. Ion chromatography analysis identified five monosaccharides in the hawthorn pectin, with galacturonic acid being the most predominant. Fourier-transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) analyses revealed the presence of characteristic absorption peaks of pectin and a rough surface topology with a loose, flaky structure, respectively. Rheological measurements demonstrated that the hawthorn pectin exhibited shear-thinning behavior, characteristic of a pseudoplastic fluid. In vitro antioxidant assays showed that hawthorn pectin scavenged 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals with a rate of 92.72%, comparably to vitamin C at the same concentration (96.30%). These results indicate that the optimized UHPEE method is a more efficient technique for extracting hawthorn pectin and effectively enhances its antioxidant activity, suggesting its potential application in the food industry. Full article
(This article belongs to the Special Issue Chemical Analysis for Food and Beverage Bioactive Compounds)
Show Figures

Figure 1

28 pages, 1022 KiB  
Article
Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels
by Mikel Landín Ross-Magahy, Leticia Martínez-Lapuente, Belén Ayestarán and Zenaida Guadalupe
Molecules 2025, 30(6), 1293; https://doi.org/10.3390/molecules30061293 - 13 Mar 2025
Viewed by 572
Abstract
The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toasting, medium toasting, and [...] Read more.
The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toasting, medium toasting, and medium long toasting) and two grain sizes (standard grain and extra fine grain) on the volatile profile of Tempranillo red wines aged in Quercus petraea barrels over 12 and 18 months. Gas chromatography–mass spectrometry was employed to quantify wine volatile compounds. The results revealed that lighter toasting combined with standard grain barrels enhanced the wine volatile concentration during shorter maturation periods, while medium long toasting with extra fine grain barrels was more effective for longer ageing periods. Toasting level was found to have a stronger influence on the wine volatile composition than grain size. These findings underscore the importance of tailoring barrel specifications to the desired maturation durations and sensory outcomes. Future studies exploring other grape varieties, wood origins, and longer ageing periods could further refine these insights and enhance winemaking practices. Full article
(This article belongs to the Special Issue Chemical Analysis for Food and Beverage Bioactive Compounds)
Show Figures

Graphical abstract

Back to TopTop