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Nutrition, Characterization and Analysis of Bioactive Compounds from Food and...
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Nutrition, Characterization and Analysis of Bioactive Compounds from Food and Feed

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

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 1735

Special Issue Editor

Prof. Dr. Richard Muck

E-Mail Website
Guest Editor
US Dairy Forage Research Center, 1925 Linden Dr, Madison, WI 53706, USA
Interests: insect nutrition; animal nutrition; forage management and utilization; plant sciences; silage science

Special Issue Information

Dear Colleagues,

The biological activities of those natural products derived from insects include antimicrobial, antifungal, anticancer, antiviral, antioxidant, and anti-inflammatory effects. Insect sources in animal feeds rarely distort the relevant physicochemical variables or the sensory profile of the meat, while the fatty acid (FA) profile is the most affected variable. In fact, with proper attention, insect derivatives have great potential for the future of drug discoveries in natural products, as well as for human nutrition and for animal feeding. The addition of insect powder to animal feeds results in the prevention and treatment of disease, enhancement of the animals’ growth, and promotion of the bioactive compounds in animal-based products. In this Special Issue, we welcome articles addressing any of the topics listed below:

  • insect bioactive compounds is an alternative source for food and feed;
  • edible insects as alternative nutritional, functional and bioactive compounds;
  • insect bioactive compounds including antimicrobial, antifungal, anticancer, antiviral, antioxidant, and anti-inflammatory;
  • insect bioactive compound derivatives have great potential for the future of drug discoveries in natural products;
  • the inoculation of insect powder in human food and animal feeds results in the prevention of many diseases;
  • the search for new food solutions with good nutritional value for direct and indirect human consumption.

Prof. Dr. Richard Muck
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

  • natural products
  • bioactive compounds
  • nutrition and function of food and feed

Published Papers (1 paper)

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Research

22 pages, 1860 KiB  
Article
Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
by Anna Ignaczak, Agnieszka Salamon, Jolanta Kowalska, Agata Marzec and Hanna Kowalska
Molecules 2023, 28(17), 6407; https://doi.org/10.3390/molecules28176407 - 2 Sep 2023
Cited by 3 | Viewed by 1554
Abstract
The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection [...] Read more.
The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6–95.8%) and the lowest water activity (0.24–0.38). MVD carrots had lower dry matter content (79.5–95.8%) and two times more water activity (0.447–0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22–35) and the smallest in CD and FD (7–18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6–42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0–2.7 times) and chlorophyll (2.7–4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especially in microwave-vacuum-dried carrots with an increase of even 2.7–2.9 times compared to raw material. High phenolic content (195.6–277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples, and lower phenolic content was found in blanched samples (110.7–189.6 mg GA/100 g d.m.). Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.). The results of this study indicate that microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks. Full article
(This article belongs to the Special Issue Nutrition, Characterization and Analysis of Bioactive Compounds from Food and Feed)
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