Special Issue "Functional Food as a Way to Provide Beneficial Nutrients"

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 31 July 2021.

Special Issue Editor

Prof. Dr. Joanna Kobus-Cisowska
Website
Guest Editor
Faculty of Food Sciences and Nutrition, Poznan University of Live Sciences, ul Wojska Polskiego 28, 60-637, Poznan, Poland
Interests: polyphenols; antioxidants; functional food; bioactive food; enzyme; health; oxidation; lipid

Special Issue Information

Dear Colleagues,

The consumption of functional foods can improve health or well-being, as well as reduce the risk of disease. It should be emphasized that functional foods must look like conventional foods—they cannot be tablets, drops or capsules. These foods should be one of the elements of a properly balanced diet. The high health quality of functional products results primarily from the presence of bioactive substances in them, which favorably regulate physiological changes, as well as from the right proportions of individual nutrients. The health-promoting effects of these foods should be confirmed by independent scientific research. The trend to search for new products that can benefit health is not only the subject of scientific research, but the results can also be used by entrepreneurs who are inspired by the work of scientists. The search for new food ingredients is therefore the subject of research, and the demand for new solutions is constantly increasing.

Prof. Dr. Joanna Kobus-Cisowska
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 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. Sustainability 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 1800 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

  • functional food
  • quantification of nutritional components and phytochemicals in foodstuffs
  • food ingredients
  • vitamins
  • minerals
  • food composition
  • innovations in food technology
  • health beneficial

Published Papers (2 papers)

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Research

Open AccessArticle
The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption
Sustainability 2020, 12(18), 7606; https://doi.org/10.3390/su12187606 - 15 Sep 2020
Abstract
Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect [...] Read more.
Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value. Full article
(This article belongs to the Special Issue Functional Food as a Way to Provide Beneficial Nutrients)
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Open AccessArticle
The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions
Sustainability 2020, 12(16), 6691; https://doi.org/10.3390/su12166691 - 18 Aug 2020
Abstract
Mulberry is one of the most beneficial plant of our planet for sustainable development. White mulberry (Morus alba L.) is widely recognized for its health-promoting properties. It is characterized by a high content of bioactive compounds, mainly flavonoids, and has a strong [...] Read more.
Mulberry is one of the most beneficial plant of our planet for sustainable development. White mulberry (Morus alba L.) is widely recognized for its health-promoting properties. It is characterized by a high content of bioactive compounds, mainly flavonoids, and has a strong antioxidant effect, and thus can have a beneficial effect on health. The aim of the study was to evaluate the effect of freezing storage of bread with the addition of extract from mulberry leaves and fruits on the content of polyphenols, antioxidant activity and sensory properties. The stored bread with mulberry addition was characterized by high content of phenolic compounds, reducing and chelating activity and antiradical activity. The addition of mulberry had greater effect on the increase in the content of protocatechuic and chlorogenic acids, and isoquercetin among the flavonols. Bread enriched with mulberry was microbiologically clean and sensory accepted both after baking and after 30 days of storage under refrigerated conditions. White mulberry is a raw material which can be used as an addition to enrich refrigerated bread. The use of the extract and mulberry fruit to fortify bread is consistent with the principle of sustainable development due to the use of raw materials which are a good source of compounds contributing to the improvement of the well-being of the population. Full article
(This article belongs to the Special Issue Functional Food as a Way to Provide Beneficial Nutrients)
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