Future Industry of Polysaccharides, Protein and Pectin in Food Processing
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 10 March 2025 | Viewed by 1330
Special Issue Editors
Interests: food structuring; plant proteins; bioavailability; bioaccessibility
Special Issues, Collections and Topics in MDPI journals
Interests: food quality; microstructure; food chemistry; food safety; bioactive compounds; emerging technologies; freeze concentration
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polysaccharides, proteins, and pectin stand as pivotal components in the realm of food processing, each playing distinct yet integral roles. Polysaccharides contribute to the texture and stability of food products, affecting attributes such as viscosity and mouthfeel. Proteins, with their multifaceted functionalities, are crucial in providing structure, emulsification, and aiding in flavor development. Pectin acts as a natural gelling agent, enhancing the texture and viscosity of various processed foods. The collective importance of these elements lies in their capacity to influence the sensory, structural, and nutritional characteristics of processed foods. Understanding and harnessing the potential of polysaccharides, proteins, and pectin in food processing not only contributes to the development of desirable product attributes but also aligns with the evolving demands for healthier, functional, and sustainable food choices in the modern consumer landscape.
The forthcoming Special Issue addressing the "Future Industry of Polysaccharides, Protein and Pectin in Food Processing" extends an invitation for the submission of contemporary research contributions focused on the prospective applications of polysaccharides, proteins, and pectin in the domain of food processing. This Special Issue aims to explore and illuminate the future landscape of polysaccharides, proteins, and pectin in the realm of food processing. This Special Issue seeks to provide a platform for cutting-edge research, insights, and advancements in the utilization of these essential components within the food industry. We aim to bring together experts, researchers, and practitioners to contribute their knowledge on innovative applications, sustainable practices, and emerging technologies related to polysaccharides, proteins, and pectin. By delving into the transformative potential of these elements, we aspire to foster a comprehensive understanding of their roles in enhancing food quality, functionality, and nutritional value.
Recommended topics include, but are not limited to, the following:
- Innovative Applications of Polysaccharides in Food Processing:
- Exploration of novel uses and functionalities of polysaccharides in food product development;
- Applications of polysaccharides in texture modification, stability enhancement, and flavor encapsulation.
- Protein-Based Structural Enhancements in Food Products:
- Investigating the role of proteins in providing structural integrity to processed foods;
- Utilizing proteins for emulsification, foam stabilization, and flavor enhancement in food processing.
- Pectin's Contribution to Texture and Viscosity in Processed Foods:
- Understanding the gelling properties of pectin and its impact on the texture of food products;
- Applications of pectin in enhancing viscosity and mouthfeel in various processed foods.
- Sustainable Practices in Utilizing Polysaccharides, Proteins, and Pectin:
- Exploring eco-friendly approaches to extract and incorporate polysaccharides, proteins, and pectin in food processing;
- Sustainable sourcing and processing methods to minimize the environmental impact of these key components.
- Emerging Technologies for Processing Polysaccharides, Proteins, and Pectin:
- Integration of cutting-edge technologies in the extraction and processing of polysaccharides, proteins, and pectin;
- Exploration of innovative techniques to preserve the nutritional integrity of these components during food processing.
- Health and Nutritional Aspects of Polysaccharide, Protein, and Pectin-Enriched Foods:
- Evaluating the impact of incorporating polysaccharides, proteins, and pectin on the nutritional profile of processed foods;
- Assessing the potential health benefits associated with consuming foods enriched with these key components.
- Regulatory and Quality Control Aspects in the Utilization of Key Components:
- Examining regulatory considerations and quality control measures in incorporating polysaccharides, proteins, and pectin in food products;
- Ensuring compliance with industry standards and addressing potential challenges in quality assurance.
- Consumer Perception and Market Trends in Functional Foods:
- Analyzing consumer preferences and perceptions regarding foods enriched with polysaccharides, proteins, and pectin;
- Identifying market trends and opportunities for the development of functional foods in response to consumer demand.
Dr. Mauricio Opazo-Navarrete
Dr. Guillermo Petzold
Guest Editors
Manuscript Submission Information
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Keywords
- proteins
- polysaccharides
- pectin
- food processing
- sustainable innovation
- protein digestibility
- food structuring
- gelling properties
- functional foods
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