Special Issue "Extraction and Fractionation Processes of Functional Components in Food Engineering"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Biological Systems".

Deadline for manuscript submissions: 30 September 2020.

Special Issue Editors

Assist. Prof. Dr. Juliana Maria Leite Nobrega De Moura Bell
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Guest Editor
Food Science and Technology and Biological and Agricultural Engineering Departments, University of California at Davis, USA
Interests: enzyme-assisted aqueous extraction; membrane filtration; fermentation; bioprocessing
Dr. Blanca Hernández-Ledesma
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Guest Editor
Instituto de Investigación en Ciencias de la Alimentación (CIAL), Consejo Superior de Investigaciones Científicas (CSIC). Nicolás Cabrera 9, Madrid 28049, Spain
Interests: food science and technology; bioactive proteins and peptides; proteomics; bioavailability
Special Issues and Collections in MDPI journals
Assist. Prof. Dr. Roberta Claro da Silva
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Guest Editor
Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, USA
Interests: lipid science; dairy science; sensory evaluation

Special Issue Information

Dear Colleagues,

Diet plays an unquestinable role on the growth, development, and mantainance of all body functions. Foods are a source of a multitude of compounds, such as proteins, lipids, carbohydrates, peptides, oligosaccharides, antioxidants, among others, that go beyond basic nutrition. Harnessing the full potential of the diversity of the nutrients in foods becomes essential in order to enable its use as prophylactic therapy, with the potential to minimize the incidence of several metabolic disorders affecting humans. Food processing is evolving from a tradional approach, where the technical aspects were the main focus, toward a bioguided strategy, which strives to maintain the original biological and functional properties of food compounds. The development of a holistic approach, where cost competitive yet bio-guided food processing strategies, is needed in order to deliver healthy and nutritious food for everyone.

This Special Issue on the "Extraction and Fractionation Processes of Functional Components in Food Engineering" aims to bring together novel advances in the development and application of innovative processing strategies to extract, isolate, and modify food compounds to produce ingredients and foods with improved nutritional, functional, and biological properties. Topics include, but are not limited to, he following:

  • Development of innovative processing strategies to extract, modify, and recover food compounds;
  • Effects of industrial processes on the functionality and biological activities of food compounds;
  • Bioconversion of agricultural waste streams and food byproducts into added valuable compounds;
  • Challenges associated with processing scale-up.

Assist. Prof. Dr. Juliana Maria Leite Nobrega De Moura Bell
Dr. Blanca Hernández-Ledesma
Assist. Prof. Dr. Roberta Claro da Silva
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 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. 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 1400 CHF (Swiss Francs). Please note that for papers submitted after 30 June 2020 an APC of 1500 CHF applies. 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

  • food processing
  • functional properties
  • biological properties
  • health
  • nutrition
  • food byproducts

Published Papers (1 paper)

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Review

Open AccessFeature PaperReview
The Potential Production of the Bioactive Compound Pinene Using Whey Permeate
Processes 2020, 8(3), 263; https://doi.org/10.3390/pr8030263 - 26 Feb 2020
Abstract
Pinene is a secondary plant metabolite that has functional properties as a flavor additive as well as potential cognitive health benefits. Although pinene is present in low concentrations in several plants, it is possible to engineer microorganisms to produce pinene. However, feedstock cost [...] Read more.
Pinene is a secondary plant metabolite that has functional properties as a flavor additive as well as potential cognitive health benefits. Although pinene is present in low concentrations in several plants, it is possible to engineer microorganisms to produce pinene. However, feedstock cost is currently limiting the industrial scale-up of microbial pinene production. One potential solution is to leverage waste streams such as whey permeate as an alternative to expensive feedstocks. Whey permeate is a sterile-filtered dairy effluent that contains 4.5% weight/weight lactose, and it must be processed or disposed of due its high biochemical oxygen demand, often at significant cost to the producer. Approximately 180 million m3 of whey is produced annually in the U.S., and only half of this quantity receives additional processing for the recovery of lactose. Given that organisms such as recombinant Escherichia coli grow on untreated whey permeate, there is an opportunity for dairy producers to microbially produce pinene and reduce the biological oxygen demand of whey permeate via microbial lactose consumption. The process would convert a waste stream into a valuable coproduct. This review examines the current approaches for microbial pinene production, and the suitability of whey permeate as a medium for microbial pinene production. Full article
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