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New Trends in Food Technology and Biotechnology: Functional and Technological Aspects

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 5597

Special Issue Editors

Dr. Marek Kieliszek

E-Mail Website
Guest Editor
Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
Interests: biotechnology; microbiology; cancer; bacteria; selenium; biochemistry; yeast; food industry
Special Issues, Collections and Topics in MDPI journals
Dr. Przemysław Kowalczewski

E-Mail Website
Guest Editor
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
Interests: bioactive compounds; medicinal plants; antioxidants; edible insects; functional food; plant-based food additives; waste management in food system; plant-based meat analogues; biopolymers
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advances in the entire food industry, and in the fields of technology and biotechnology, are likely to be critical to the further development of the bioeconomy. Depleting natural resources all over the world and increasing negative trends in changes in the environment caused by economic processes have long indicated that the current economic model based on the extraction of raw materials from the environment and the production of low-durability products in large quantities, poses a serious threat to the Earth and the safe life of its inhabitants. The implementation of this new economic model may involve the need to develop new production technologies using, for example, waste and used materials to create new goods on the one hand, and on the other hand allowing the production of products with the longest possible durability. A perfect example illustrating the changes taking place among consumers is the awareness of consumers, which can be observed, inter alia, in the food market. Natural products are in great demand. However, a significant problem with this market is its mess and the approval of products that should be classified differently and possibly subject to certification by authorized bodies (e.g., preparations of microbiological origin). However, we are not able to extract all the most important information essential for further scientific progress, and therefore we solicit manuscripts in the field of biotechnology and food technology. All types of articles are welcome, such as commentaries on innovative approaches, perspectives on microbiology, and reviews of the food industry.

Dr. Marek Kieliszek
Dr. Przemyslaw Lukasz Kowalczewski
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. Applied Sciences 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 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.

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Published Papers (2 papers)

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Research

11 pages, 3370 KiB  
Communication
Fermented Gold Kiwi Prevents and Attenuates Chronic Alcohol-Induced Liver Injury in Mice via Suppression of Inflammatory Responses
by Jihye Choi, Sangmin Lee, Hwal Choi, Jeonghyeon Lee, Nayong Lee, Hyunjeong Oh, Hyuckse Kwon and Jungkee Kwon
Appl. Sci. 2023, 13(3), 1877; https://doi.org/10.3390/app13031877 - 31 Jan 2023
Viewed by 2226
Abstract
Excessive alcohol consumption increases the risk of liver disease and liver-related death. Ninety percent of alcohol consumed is broken down in the liver; excessive consumption destroys liver cells and causes stress. The gold kiwi contains more vitamin C than the green kiwi, and [...] Read more.
Excessive alcohol consumption increases the risk of liver disease and liver-related death. Ninety percent of alcohol consumed is broken down in the liver; excessive consumption destroys liver cells and causes stress. The gold kiwi contains more vitamin C than the green kiwi, and various studies have reported that the gold kiwi boosts digestive health. Fermented gold kiwi (FGK) was made using two lactic acids. It contains many more bioactive compounds than fresh gold kiwi. Mice were first given FGK (50, 125, and 250 mg/kg b.w.) and then given a 5 g/kg alcohol solution (50% w/v) for 2 weeks. The results indicate that the FGK promoted hepatic function by significantly decreasing the serum ethanol and aldehyde levels and downgrading the serum TC and TG levels. The FGK attenuated alcohol-induced oxidative stress and improved alcohol metabolism by controlling the ADH and ALDH levels in murine liver tissue. In addition, the FGK significantly reduced the concentration of inflammatory cytokines (TNF-α, IL-1β, and IL-6) in mouse serum and liver tissue. The overexpression of inflammatory mediators (iNOS, COX-2) was also decreased in the FGK groups. This study demonstrates that FGK exerts a protective effect against alcohol-induced liver damage by improving alcohol metabolism and increasing anti-inflammatory activity. This finding suggests that FGK might be developed into a functional food treatment against alcohol-induced liver disease. Full article
(This article belongs to the Special Issue New Trends in Food Technology and Biotechnology: Functional and Technological Aspects)
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17 pages, 5127 KiB  
Article
Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties
by Marcin Mitrus, Agnieszka Wójtowicz, Tomasz Oniszczuk, Maciej Combrzyński, Abdallah Bouasla, Sławomir Kocira, Ewa Czerwińska and Agnieszka Szparaga
Appl. Sci. 2023, 13(3), 1671; https://doi.org/10.3390/app13031671 - 28 Jan 2023
Cited by 3 | Viewed by 2404
Abstract
Extrusion-cooking, as a modern and versatile processing method, may be applied to create the properties of food ingredients and active components, especially beans and legumes. Two varieties of bean (red Toska and white Aura) were extruded with twin-screw extruder under various conditions (water [...] Read more.
Extrusion-cooking, as a modern and versatile processing method, may be applied to create the properties of food ingredients and active components, especially beans and legumes. Two varieties of bean (red Toska and white Aura) were extruded with twin-screw extruder under various conditions (water dosing 0.8–2.4 l h−1, screw speed 300–700 rpm). Physical properties (energy consumption, expansion ratio, water absorption and solubility, viscosity, texture, color) and chemical characteristics (protein, fiber, reducing sugars, total phenols, anthocyanins, flavonoids, antioxidant activity and reducing power) were evaluated. Regardless of the bean cultivar, energy consumption significantly increased for about 60% with the extruder screw speed increase, and at the same time, the greater water addition reduced energy consumption by about 30%. The physical properties and texture of extruded bean were significantly connected with processing conditions for both bean varieties. Chemical composition and nutritional characteristics were different for red and white bean, especially phenols and anthocyanins levels were higher in red bean extrudates; significant effects of extrusion variable conditions were found in most characteristics. Nevertheless, the knowledge of the effect of red and white beans extrusion treatment on tested characteristics allows to select processing conditions to achieve ready-to-eat extrudates or functional additives with specific features. Full article
(This article belongs to the Special Issue New Trends in Food Technology and Biotechnology: Functional and Technological Aspects)
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