Special Issue "Physicochemical Properties of Food"
Deadline for manuscript submissions: 31 December 2020.
Interests: food science and technology; physicochemical properties; food processing and engineering
Special Issues and Collections in MDPI journals
Interests: Food processing; Food Engineering; Bioactive compounds; Process contaminants
Special Issues and Collections in MDPI journals
Special Issue in Sustainability: Food Dehydration and Food Processing
The editorial board of Molecules invites you to submit an article to a Special Issue entitled ‘Physicochemical Properties of Food’. Among different quality aspects of food products, physical and chemical properties together play an important role due to their significant impact on the bioactive potential and sensory attributes which influence consumer acceptance. Biological raw materials have native physicochemical properties that can be modified during processing, leading to changes in and providing the specific functions of the obtained food products. The modification of the physicochemical properties of biological materials comprises structural changes and alterations in chemical composition under the influence of external factors such as temperature, pressure and numerous treatments including microwaving, sonication or chemical fortification. All these actions effect the final physicochemical properties of food products. The most important from the scientific point of view are physical and chemical relationships within the food product occurring at the molecular level. The explanation and modeling of these relationships is crucial for the design of high-quality functional food, showing not only high nutritional value and a desired sensory profile, but also health-promoting properties. Therefore the results of research works dealing with the interactions between the physical and chemical properties of food during its preparation and storage are especially anticipated, considering the possibility of solving contemporary problems related to food and nutrition. The manuscripts submitted may be original research papers describing complete investigations or review articles highlighting recent achievements regarding the modification of the physicochemical properties of food products.
Prof. Dr. Adam Figiel
Dr. Anna Michalska
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.
- Chemical composition
- Functional compounds
- Water activity
- Sorption isotherms
- Electric properties
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Physicochemical characterization, antioxidant capacity and sensory properties of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) beverages
Authors: Adriana Aniceto; Julia Montenegro; Rafael Cadena; Anderson Teodoro
Affiliation: 1. Nutrition Biochemistry Core, Laboratory of Functional Foods, Federal University of State of Rio de Janeiro, Av. Pasteur,296,Rio de Janeiro,22290-240, Brazil 2. Departament of Fundamental Nutrition, Federal University of State of Rio de Janeiro, Av. Pasteur,296, Rio de Janeiro,22290-240, Brazil
Abstract: Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics of these products. Considering the high potential of these fruits, the present study aimed to develop murici and taperebá based beverages through experimental design and investigating the nutritional and sensorial characteristics of murici and taperebá fruits and their beverages. The murici pulp was highlighted as higher vitamin C content (58.88 mg.100g-1) compared to taperebá pulp (25.93 mg.100g-1).The murici and taperebá pulps are good sources of total phenolic compounds (taperebá 1304.15 + 19.14 mgGAE.100g-1 and the murici of 307.52 +19.73 mgGAE.100g-1) and flavonoids (174, 87 +1.76 μgQE / g and 129.46 ± 10.68 μgQE / g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity using the DPPH, FRAP, ABTS and ORAC methods, revealed that taperebá had a higher antioxidant capacity in the first three methods and did not present a significant difference (p>0.05) in the ORAC in relation to the murici. The beverage development was performed using factorial experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Thus, beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.