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Current State-of-the-Art of Biocatalysts in the Food Sector
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Current State-of-the-Art of Biocatalysts in the Food Sector

A special issue of Catalysts (ISSN 2073-4344). This special issue belongs to the section "Biocatalysis".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 6978

Special Issue Editors

Dr. Bernadette-Emőke Teleky

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Guest Editor
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3–5, 400372 Cluj-Napoca, Romania
Interests: food biotechnology; fermentation processes; rheological properties; stability and shelf life of products; bioactive compounds; food chemistry; by-product valorization
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Dan Cristian Vodnar

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Guest Editor
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3–5, 400372 Cluj-Napoca, Romania
Interests: food biotechnology; food fermentation; bioactivity of natural extracts and chemical synthesized compounds; immobilization and microinjection of enzymes and microorganisms; microencapsulated bioactive powders; in vitro gastrointestinal digestions; developing innovative functional foods; food science; molecular gastronomy
Special Issues, Collections and Topics in MDPI journals
Dr. Laura Mitrea

E-Mail Website
Guest Editor
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3–5, 400372 Cluj-Napoca, Romania
Interests: glycerol bioconversion into value-added products; fermentation processes; waste valorization; biofilms, microbiology
Special Issues, Collections and Topics in MDPI journals
Dr. Lavinia Calinoiu

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Guest Editor
Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
Interests: food biotechnology; food fermentation; solid-state fermentation; cereal processing byproducts; waste valorization; food chemistry; biofilms
Special Issues, Collections and Topics in MDPI journals
Dr. Katalin Szabo

E-Mail Website
Guest Editor
Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
Interests: food biotechnology; biofilms; agro-industrial waste; bioactive compounds; carotenoids; antioxidant; revalorization
Special Issues, Collections and Topics in MDPI journals
Dr. Bianca-Eugenia Ștefănescu

E-Mail Website
Guest Editor
Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
Interests: food biotechnology; antimicrobial activity; antimutagenic; food applications; microencapsulation; biological profile

Special Issue Information

Dear Colleagues,

With the current development in biotechnology, several new enzymes with peculiar physicochemical characteristics and multiple uses have been mainstreamed. These capabilities are in continuous progress and expansion. Further, enzymes acquired from diverse microorganisms like yeasts, fungi, and bacteria are extensively used in countless food compositions for food preservation, enhanced organoleptic characteristics, and improved rheological properties. Furthermore, enzymatic techniques are economically advantageous and require less harsh chemicals, are effective in bioactive compound extraction, and produce harmless food products. Another essential aspect is enzyme immobilization, a genetic engineering strategy that enhances beneficial properties and increases food sector applicability. 

This Special Issue aims to contribute to the current knowledge in the field and provide the food industry with new enzymes, different applicabilities, and foresight into the evolution of valuable foods products. Articles focusing on enzymatic processes, biocatalytic methods, bioinformatics, and protein engineering are welcomed. In this Special Issue, we invite the submission of original research articles and reviews.

We look forward to receiving your contributions.

Dr. Bernadette-Emoke Teleky
Prof. Dr. Dan Cristian Vodnar
Dr. Laura Mitrea
Dr. Lavinia Calinoiu
Dr. Szabo Katalin
Dr. Bianca-Eugenia Ștefănescu
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. Catalysts 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 2200 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

  • food industry
  • enzyme catalysis
  • fermentation
  • genetic engineering
  • biocatalysts
  • food quality
  • physicochemical characteristics
  • food processing enzymes
  • enzyme immobilization

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Published Papers (2 papers)

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Research

15 pages, 2736 KiB  
Article
Cobalt-Based Metal-Organic Framework Nanoparticles with Peroxidase-like Catalytic Activity for Sensitive Colorimetric Detection of Phosphate
by Zhichen Deng, Huifeng Zhang, Ping Yuan, Zhengquan Su, Yan Bai, Zhina Yin and Jincan He
Catalysts 2022, 12(7), 679; https://doi.org/10.3390/catal12070679 - 22 Jun 2022
Cited by 9 | Viewed by 3137
Abstract
Appropriate addition of phosphate salt in food can improve the food quality and taste. However, extensive intake of phosphate salt may lead to some human diseases such as hyperphosphatemia and renal insufficiency. Thus, it is essential to establish a cost-effective, convenient, sensitive, and [...] Read more.
Appropriate addition of phosphate salt in food can improve the food quality and taste. However, extensive intake of phosphate salt may lead to some human diseases such as hyperphosphatemia and renal insufficiency. Thus, it is essential to establish a cost-effective, convenient, sensitive, and selective method for monitoring phosphate ion (Pi) to ensure food quality control. In this work, a Co-based metal-organic frameworks (Co-MOF) nanomaterial with dual functions (peroxidase-like activity and specific recognition) was designed for acting as a catalytic chromogenic platform for sensitive detection of Pi. The Co2+ nodes not only provide high enzyme-like activity to catalyze the 3,3′,5,5′--tetramethylbenzidine (TMB) substrate to blue oxTMB (652 nm) but also act as selective sites for Pi recognition. The use of cationic organic ligands (2-methylimidazole) and cationic metal ions (Co2+) endows the Co-MOF with a strong positive surface charge, which is beneficial to the capture of negative-charged Pi and the dramatically suppressed TMB oxidation. When Pi exists, it specifically adsorbs onto the Co-MOF through the Co-O-P bond and the strong electrostatic interaction, leading to the change of surface charge on Co-MOF. The peroxidase-like catalytic activity of Co-MOF is thus restrained, causing a different catalytic effect on TMB oxidation from that without Pi. Based on this principle, a colorimetric assay was established for rapid and sensitive detection of Pi. A good linear relationship was obtained between Pi concentration and the absorbance at 652 nm, with a linear range of 0.009–0.144 mg/L and a detection limit of 5.4 μg/L. The proposed assay was applied to the determination of Pi in actual food samples with recoveries of 92.2–108% and relative standard deviations (RSDs) of 2.7–7.3%, illustrating the promising practicality for actual samples analysis. Full article
(This article belongs to the Special Issue Current State-of-the-Art of Biocatalysts in the Food Sector)
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12 pages, 654 KiB  
Article
Effects of Thermally Oxidized Vegetable Oil on Growth Performance and Carcass Characteristics, Gut Morphology, Nutrients Utilization, Serum Cholesterol and Meat Fatty Acid Profile in Broilers
by Ghulam Yaseen, Muhammad A. Sarfraz, Saima Naveed, Farooq Ahmad, Fehmeada Bibi, Irfan Irshad, Muhammad Asif, Talat N. Pasha and Shafqat N. Qaisrani
Catalysts 2021, 11(12), 1528; https://doi.org/10.3390/catal11121528 - 15 Dec 2021
Cited by 2 | Viewed by 2770
Abstract
The impacts of dietary levels of oxidized vegetable (sunflower) oil on growth performance, gut morphology, nutrients utilization, serum cholesterol and meat fatty acid profile were evaluated in Ross 308 straight-run (n = 192) day-old broilers. The broilers were arbitrarily distributed among four dietary [...] Read more.
The impacts of dietary levels of oxidized vegetable (sunflower) oil on growth performance, gut morphology, nutrients utilization, serum cholesterol and meat fatty acid profile were evaluated in Ross 308 straight-run (n = 192) day-old broilers. The broilers were arbitrarily distributed among four dietary treatments including; FVO: fresh vegetable oil (1 mEq kg−1), LOO: low oxidized (20 mEq kg−1), MOO: moderately oxidized (40 mEq kg−1), and HOO: highly oxidized vegetable oil (60 mEq kg−1) with 5% inclusion containing six replicates. Results revealed that the broilers consuming MOO and HOO based diets showed reduced (p = 0.05) feed intake, body weight gain and carcass weight accompanied by a poorer feed conversion ratio than those consuming FVO. Villus height, villus height to crypt depth ratio, ileal digestibility of crude protein (p = 0.041), crude fat (p = 0.032) and poly unsaturated fatty acids (p = 0.001) in thigh muscles were decreased, whereas crypt depth (p = 0.001), serum cholesterol levels (p = 0.023) and short chain fatty acids (p = 0.001) were increased (p < 0.001) by increasing dietary oxidation level. In conclusion, MOO and HOO exerted deleterious effects on growth, carcass weight, gut development and nutrients utilization. Low oxidized vegetable oil (20 mEq kg−1), however, with minimum negative effects can be used as a cost effective energy source in poultry diets. Full article
(This article belongs to the Special Issue Current State-of-the-Art of Biocatalysts in the Food Sector)
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