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Processes
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Recent Advances in Food and Bioproducts Processes
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Recent Advances in Food and Bioproducts Processes

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 16695

Special Issue Editor

Prof. Dr. Shu-Yao Tsai

E-Mail Website
Guest Editor
Department of Food Nutrition and Health Biotechnology, Asia University, Taichung 41354, Taiwan
Interests: technological innovations in food processing; edible and medicinal mushrooms ingredients processing; non-thermal processing; fermented foods; functional food processing

Special Issue Information

Dear Colleagues,

In the development of health-promoting food ingredients and functional food processing, the focus of laboratory studies is primarily on edible and medicinal mushrooms, food processing and preservation technology, functional food ingredients processing, and bioproducts processing. Functional food ingredients can be obtained from various bioresources, such as plants, animals, microorganisms, and marine sources, as well as their by-products. Contributions that deal with new developments in processes and that can be given quantitative expression are encouraged.

This Special Issue of Processes will present a collection of research articles and reviews related to the development of advances in natural product food processes. According to the desired products, several production steps are required in order to produce a food product from raw ingredients, to change the physical and chemical appearance of the product, to ensure food safety, to ensure a consistent quality, and to improve shelf-life, etc.

Prof. Dr. Shu-Yao Tsai
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. 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

  • novel food processes
  • natural product
  • food processing and technology
  • medicinal benefits processing
  • non-thermal processes
  • by-product processing
  • functional food ingredients
  • fermentation in food processing
  • microencapsulation technology
  • minimal processing techniques

Published Papers (5 papers)

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Research

13 pages, 3015 KiB  
Article
Comparison of Single and Combined Use of Ergothioneine, Ferulic Acid, and Glutathione as Antioxidants for the Prevention of Ultraviolet B Radiation-Induced Photoaging Damage in Human Skin Fibroblasts
by Gregory J. Tsay, Shin-Yi Lin, Chien-Yu Li, Jeng-Leun Mau and Shu-Yao Tsai
Processes 2021, 9(7), 1204; https://doi.org/10.3390/pr9071204 - 13 Jul 2021
Cited by 10 | Viewed by 3514
Abstract
Ultraviolet B (UVB) irradiation can cause human skin damage or skin aging and wrinkle formation through photochemical reactions. Antioxidative substances may ameliorate UV damage. In this study, the anti-photoaging activity of three antioxidants—ergothioneine, ferulic acid, and glutathione—was investigated after UVB irradiation of Hs68 [...] Read more.
Ultraviolet B (UVB) irradiation can cause human skin damage or skin aging and wrinkle formation through photochemical reactions. Antioxidative substances may ameliorate UV damage. In this study, the anti-photoaging activity of three antioxidants—ergothioneine, ferulic acid, and glutathione—was investigated after UVB irradiation of Hs68 human skin fibroblast cells. The cells treated with these three antioxidants appeared similar to unirradiated control cells. UVB irradiation decreased cell viability by 26% compared to that of unirradiated control cells. However, the addition of either single or combined antioxidants enhanced cell viability after UVB irradiation. These three antioxidants can inhibit the production of reactive oxygen species (ROS) induced by the UVB irradiation of the Hs68 cells. Ergothioneine showed a greater inhibitory effect on matrix metalloproteinase-1 (MMP-1) performance than the other two antioxidants. IL-1 alpha was not detected in the Hs68 cells after exposure to a radiation dose of 150 mJ/cm2. Ergothioneine showed better restoration of type 1 procollagen than either ferulic acid or glutathione. Based on these results, the addition of two antioxidants was expected to restore type Ι procollagen production. In summary, these results demonstrate that the three tested antioxidants protect the skin against UVB-induced damage. The single and combined use of ergothioneine, ferulic acid, and glutathione has the potential for development as anti-photoaging materials in cosmetic applications. Full article
(This article belongs to the Special Issue Recent Advances in Food and Bioproducts Processes)
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12 pages, 1889 KiB  
Article
Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry
by Juan Pablo Arrubla Vélez, Gloria Edith Guerrero Álvarez, María Camila Vargas Soto, Nathalia Cardona Hurtado, Magda Ivóne Pinzón and Cristian Camilo Villa
Processes 2021, 9(6), 999; https://doi.org/10.3390/pr9060999 - 04 Jun 2021
Cited by 5 | Viewed by 3939
Abstract
Andean blackberry is cultivated in Colombia due to its national and international commercial importance, in addition to its flavour and high nutritional value. Due to its physicochemical, morphological, and physiological characteristics, it constitutes one of the most unstable fruits in the Colombian fruit [...] Read more.
Andean blackberry is cultivated in Colombia due to its national and international commercial importance, in addition to its flavour and high nutritional value. Due to its physicochemical, morphological, and physiological characteristics, it constitutes one of the most unstable fruits in the Colombian fruit and vegetable supply chain, thereby generating economic losses. In this study, a polymer-based coating of Aloe vera and essential oil was designed, and its influence on the shelf life of Andean blackberry stored at 4 °C was studied. Once the appropriate composition was established according to the experimental design, Andean blackberries’ physicochemical parameters, the content of total phenols, and antioxidant activity were monitored over 19 days. The total soluble solids present a change between 5.2 and 5.6° Brix and 5.2 and 7.2° Brix for coated and uncoated fruits between 1 and 19 days, respectively. The coated fruits presented a lower loss compared to the uncoated fruits and the total phenol content presented a higher concentration on day 19 in the coated fruits (412.71 ± 37.5 mg Gallic Acid Equivalents L−1 sample). The coating enabled an increase in the shelf life of the blackberries, from 4 to 19 days, while preserving the physicochemical properties of the fruits. Therefore, the application of coating as a method for the post-harvest preservation of Andean blackberries represents a low-cost, easily available strategy. Full article
(This article belongs to the Special Issue Recent Advances in Food and Bioproducts Processes)
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8 pages, 1617 KiB  
Article
Enhancing the Cannabidiol (CBD) Compound in Formulated Hemp (Cannabis sativa L.) Leaves through the Application of Hot-Melt Extrusion
by Md Obyedul Kalam Azad, Byeong Ryeol Ryu, Md Soyel Rana, Md Hafizur Rahman, Jung-Dae Lim and Young-Seok Lim
Processes 2021, 9(5), 837; https://doi.org/10.3390/pr9050837 - 11 May 2021
Cited by 4 | Viewed by 3648
Abstract
Cannabidiol (CBD) is a non-psychoactive cannabinoid compound found in hemp plants that has recently sparked interest in the biomedical and food industries. CBD is a natural decarboxylated product of cannabidiolic acid (CBDA). In this study, processing parameters were developed to enhance the decarboxylation [...] Read more.
Cannabidiol (CBD) is a non-psychoactive cannabinoid compound found in hemp plants that has recently sparked interest in the biomedical and food industries. CBD is a natural decarboxylated product of cannabidiolic acid (CBDA). In this study, processing parameters were developed to enhance the decarboxylation process of CBDA in hemp leaves using hot-melt extrusion (HME). The hemp leaves were formulated with two different acid-based polymers, namely ascorbic acid (AA) and ascorbyl palmitate (AP), before the HME. The results showed that the carboxylation process of CBDA was increased by at least 2.5 times in the extrudate leaves and the content of the CBD was four times higher when formulated with AP (2800 µg/g) compared with the raw leaves (736 µg/g). The total phenolic and total flavonoid content, as well as the DPPH antioxidant capacity, were higher in the AP formulated extrudate. At the same time, the Δ9-tetrahydrocannabinol (THC) content was reduced by half in the extrudate compared with the raw leaves. It was also observed that double HME processing did not increase the decarboxylation process. It was concluded that the HME process significantly improved the conversion rate of CBDA to CBD in formulated hemp leaves with a reduced THC content. Full article
(This article belongs to the Special Issue Recent Advances in Food and Bioproducts Processes)
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17 pages, 2248 KiB  
Article
Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization
by Carla Vidal-San Martín, José Miguel Bastías-Montes, Constanza Villagra-Jorquera, Gheldred Salinas-Huenchulao, Abigail Flores-Ríos, Natalia Gonzáles-Díaz, Yanara Tamarit-Pino, Ociel Muñoz-Fariña and Roberto Quevedo-León
Processes 2021, 9(4), 692; https://doi.org/10.3390/pr9040692 - 15 Apr 2021
Cited by 5 | Viewed by 1973
Abstract
The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization [...] Read more.
The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization (HPH). Aqueous extracts were prepared from fresh fruits which were treated with HPH (predefined pressure and number of passes). The best pretreatment was determined by aerobic mesophilic, fungal, and yeast counts. Treated extracts were frozen at −30 °C in special tubes and centrifuged at 4000 rpm for 10 min to obtain the cryoconcentrated product. The optimal pretreatment conditions for HPH were 200 MPa and one pass in which the extracts exhibited no microorganism counts. Cryoconcentration by freezing and subsequent centrifugation-filtration in a single cycle showed high process efficiency (>95%) in both soluble solids and bioactive compounds (total polyphenols and anthocyanins) and antioxidant capacity of the fresh fruits and extracts. The HPH treatment and subsequent cryoconcentration assisted by centrifugation-filtration is an efficient technology to obtain concentrates with good microbiological quality and a high content of bioactive compounds. Full article
(This article belongs to the Special Issue Recent Advances in Food and Bioproducts Processes)
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20 pages, 2041 KiB  
Article
Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types
by Eunice O. Uzodinma, Chigozie F. Okoyeuzu, Nneka N. Uchegbu, Charles Odilichukwu R. Okpala, Waheed A. Rasaq, Ivan Shorstkii, Giacomo Sardo, Gioacchino Bono and Małgorzata Korzeniowska
Processes 2021, 9(3), 481; https://doi.org/10.3390/pr9030481 - 08 Mar 2021
Cited by 2 | Viewed by 2821
Abstract
Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite [...] Read more.
Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the “okpeye” condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the “okpeye” condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes. Full article
(This article belongs to the Special Issue Recent Advances in Food and Bioproducts Processes)
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