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Special Issue "Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II)"

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A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Environmental and Green Processes".

Deadline for manuscript submissions: closed (15 August 2023) | Viewed by 3695

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Special Issue Editors

Dr. Raquel Rodríguez Solana

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Guest Editor

Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal, SN, 14004 Córdoba, Spain
Interests: alcoholic beverages; volatile; phenolic; chromatographic techniques; aromatic quality
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. José Manuel Moreno-Rojas

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Guest Editor

Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Avenida Menendez-Pidal, SN, 14004 Córdoba, Spain
Interests: food quality and traceability; specifically on the characterization of sensory; bioactive compounds of different food matrixes using several techniques (e.g., GC-MS/GC-FID, UHPLC-HRMS and EA(GC)-C-IRMS)
Special Issues, Collections and Topics in MDPI journals

Dr. Gema Pereira Caro

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Guest Editor

Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal, SN, 14004 Córdoba, Spain
Interests: bioactive compounds in food; polyphenols; organosulfur compounds; LC-MS and GC-MS techniques; metabolomics; bioavailability; bioactivity; effect of processing on bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Phenolic compounds are secondary plant metabolites known for being one of the most important natural antioxidant sources for humans in the diet. These compounds have been shown to play important roles in long term health and reduction in the risk of chronic and degenerative diseases. Apart from the biological capacities shown by phenolics in in vivo and in vitro studies, they present protective effect against deterioration of foods and beverages because of their intrinsic nature as antioxidants. For all these reasons, the search for new sources of natural antioxidants, nutraceuticals and functional foods, have been the subject of study in recent years. However, such compounds are potentially vulnerable to different factors of plant processing (such as light, temperature, pH, oxygen, etc.) for obtaining different food and beverage products, and consequently, substantial modifications on their structure and concentration could occur leading to changes in their potential biological activities. In recent times, the effort to find plant processing methods, and techniques of stabilizing plant-base products that do not alter their phenolic content and therefore the antioxidant capacity and other biological activities, have also been of particular importance.

This special issue on “Phenolic Profiling and Antioxidant Capacity in Agrifood products” seeks high quality works focus, on the one hand, on developing new functional food and nutraceutical products with high phenolic content and antioxidant potential, and on the other hand, on the impact that conventional and advanced food processing technologies [e.g. pulsed electric fields (PEF), pulsed-light (PL), ultraviolet (UV)-light; high pressure processing or high hydrostatic pressure (HPP/HHP); ultrasound; extrusion technology, etc.] have on the phenolic and bioactivity characteristics of industrial foods.

Dr. Raquel Rodríguez Solana
Prof. Dr. José Manuel Moreno-Rojas
Prof. Dr. Gema Pereira Caro
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 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. Processes is an international peer-reviewed open access monthly 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 2400 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

phenolics
antioxidant capacity
functional foods
plant foods
food processing
food preservation
emerging technologies

Published Papers (2 papers)

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Research

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Open AccessArticle

The Effects of Oven Dehydration on Bioactive Compounds, Antioxidant Activity, Fatty Acids and Mineral Contents of Strawberry Tree Fruit

Mehmet Musa Özcan

and

Nurhan Uslu

Processes 2023, 11(2), 541; https://doi.org/10.3390/pr11020541 - 10 Feb 2023

Cited by 1 | Viewed by 792

Abstract

In this study, the effects of oven dehydration on chemical and bioactive properties, fatty acids, polyphenolic compounds and minerals of sandal strawberry tree fruit were investigated. While total carotenoid contents of the sandal strawberry tree fruit are determined between 4.20 (120 °C) and 5.43 µg/g (70 °C), tannin amounts of the sandal strawberry tree fruit were recorded between 5.13 (control) and 6.37% (70 and 120 °C). While total phenolic contents of dehydrated sandal strawberry tree fruit were found between 444.16 (120 °C) and 665.13 mgGAE/100 g (control), total flavonoid amounts of dehydrated sandal strawberry tree fruit were recorded between 592.91 (control) and 788.71 mg/100 g (120 °C). Antioxidant activity values of fruit ranged from 4.10 (120 °C) to 7.30 mmol TE/kg (control). Both total phenolic amounts and antioxidant activity values of untreated (control) sandal strawberry tree fruit were found to be higher than dehydrated ones, and a linear relationship was determined between the total phenolic amounts of the samples and their antioxidant activities. The highest amounts of phenolic compounds (ferulic acid, resveratrol and kaempferol) were detected in strawberry tree fruit dehydrated at 70 °C, followed by the control group and fruit dehydrated at 120 °C in decreasing order. Gallic acid, 3,4-dihydroxybenzoic acid, catechin, caffeic acid and rutin were the main constituents of the strawberry tree fruit, followed by syringic acid, p-coumaric acid and ferulic acid in descending order. Palmitic, stearic and oleic acid amounts of dehydrated strawberry tree fruit oils compared to the control were observed to increase with the applied temperature, while the contents of polyunsaturated fatty acids (linoleic and linolenic) decreased. In general, the mineral content of dehydrated strawberry tree fruit increased compared to the control. Since the oil, carotenoid, total phenol and phenolic component contents of sandalwood tree fruit are higher in the sample subjected to dehydration at 70 °C, this temperature can be considered as the ideal one for drying. In addition, considering the fatty acids, heat treatment at 120 °C can be preferred. Full article

(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II))

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Review

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Open AccessReview

Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry

and

Processes 2023, 11(5), 1459; https://doi.org/10.3390/pr11051459 - 11 May 2023

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Abstract

Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed foods with minimum chemical additives, highlighting the need to investigate natural alternatives for commercial purposes. Natural compounds are becoming more popular among consumers since they are safer than synthetic chemical additions; however, their most functional compounds are sensitive to the adverse conditions of processing and the digestive tract, impairing their use in food matrices, and industrial-scale applications. Nowadays, nanoencapsulation of natural products can be the most suitable nanotechnology to improve stability, solubility, and bioavailability. The nanostructure can be incorporated into food during production, processing, packaging, and security. Despite the many studies on nanoencapsulation, there is still some misunderstanding about nanoencapsulation systems and preparation techniques. This review aims to categorize different nanoencapsulation techniques (chemical, physicochemical, and physicomechanical), highlight eco-friendly methods, and classify the nanoencapsulation systems as groups (polymer, lipidic and metallic). The current review summarizes recent data on the nanoencapsulation of natural compounds in the food industry that has been published since 2015 until now. Finally, this review presents the challenges and future perspectives on the nanoencapsulation of bioactive compounds in food science. Full article

(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Agrifood Products (Volume II))

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