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Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties...
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Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 1933

Special Issue Editors

Dr. Taotao Dai

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Guest Editor
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
Interests: plant proteins; interaction; delivery systems; microfluidization; superfine grinding
Special Issues, Collections and Topics in MDPI journals
Dr. Yihui Wang

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Guest Editor
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
Interests: plant protein; plant-based emulsion; protein gel; textured protein; plant-based meat
Dr. Xixiang Shuai

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Guest Editor
South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
Interests: lipid chemistry and nutrition; oleogels; plant protein; emulsion; functional food

Special Issue Information

Dear Colleagues,

With increasing consumer demand for nutritious and delicious food products, food industries and engineers are seeking novel food processing technologies to obtain products with high nutritional value, fresh taste, and long shelf life. In recent years, various emerging processing technologies have been used in food products, gaining attention from industries and consumers. These include nonthermal technologies (cold plasma, ultrasound, high-pressure processing, pulsed light processing, pulsed electric fields, superfine grinding, quick freezing, etc.), thermal technologies (microwave, radio frequency, and infrared heating, etc.), and hurdle technologies. As compared to traditional processing, these approaches have several advantages in terms maintaining higher concentrations of bioactive compounds, increased functional properties, and an increased and diversified number and concentration of volatile compounds. Therefore, we invite scientists to contribute their latest advances in order to provide alternative emerging processing technologies for the food industry, to ensure food safety and microbial stability as well as the production of fewer sensory, functional, and nutritional food properties, and to ultimately avoid quality problems.

Dr. Taotao Dai
Dr. Yihui Wang
Dr. Xixiang Shuai
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. Foods 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 2900 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

  • emerging processing technologies
  • nonthermal technologies
  • thermal technologies
  • physicochemical properties
  • nutritional properties
  • functional properties

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Published Papers (3 papers)

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Research

14 pages, 3600 KiB  
Article
High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality
by Qimin Wei, Jun Chen, Taotao Dai, Feiyue Ma, Lizhen Deng, Yingying Ke, Yihui Wang, Laichun Guo, Chunlong Wang, Chao Zhan, Changzhong Ren and Ti Li
Foods 2024, 13(22), 3708; https://doi.org/10.3390/foods13223708 - 20 Nov 2024
Viewed by 250
Abstract
Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of [...] Read more.
Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of total starch and β-glucan. Oat with a germination time of 48 h had the best nutritional quality for producing WOM. The physical stability of the WOM prepared from germinated oat was effectively improved by HEFM treatment. The apparent viscosity increased, the instability index reduced from 0.67 to 0.37, and the precipitate weight ratio decreased from 13.54% to 9.51%. As the pressure of the HEFM increased from 0 to 120 MPa, the particle size decreased from 169.5 to 77.0 µm, which was helpful to improve the physical stability of the WOM. Meanwhile, the color of the WOM became whiter after the HEFM treatment. The content of β-glucan and soluble protein in the WOM significantly increased, which was due to the disruption of cells by the HEFM processing. The optimal HEFM pressure for WOM production is 120 MPa. This study provided a new way to produce whole oat milk with a high nutritional quality and good physical properties. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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19 pages, 7106 KiB  
Article
Effect of pH-Shift Treatment on IgE-Binding Capacity and Conformational Structures of Peanut Protein
by Qin Geng, Wenlong Zhou, Ying Zhang, Zhihua Wu and Hongbing Chen
Foods 2024, 13(21), 3467; https://doi.org/10.3390/foods13213467 - 29 Oct 2024
Viewed by 537
Abstract
Hypoallergenic processing is an area worthy of continued exploration. In the treatment of the peanut protein (PP), pH shift was applied by acidic (pH 1.0–4.0) and alkaline (pH 9.0–12.0) treatment, after which the pH was adjusted to 7.0. Following pH-shift treatment, PP showed [...] Read more.
Hypoallergenic processing is an area worthy of continued exploration. In the treatment of the peanut protein (PP), pH shift was applied by acidic (pH 1.0–4.0) and alkaline (pH 9.0–12.0) treatment, after which the pH was adjusted to 7.0. Following pH-shift treatment, PP showed a larger particle size than in neutral solutions. SDS-PAGE, CD analysis, intrinsic fluorescence, UV spectra, and surface hydrophobicity indicated the protein conformation was unfolded with the exposure of more buried hydrophobic residues. Additionally, the IgE-binding capacity of PP decreased after pH-shift treatment on both sides. Label-free LC–MS/MS results demonstrated that the pH-shift treatment induced the structural changes on allergens, which altered the abundance of peptides after tryptic digestion. Less linear IgE-binding epitopes were detected in PP with pH-shift treatment. Our results suggested the pH-shift treatment is a promising alternative approach in the peanut hypoallergenic processing. This study also provides a theoretical basis for the development of hypoallergenic food processing. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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24 pages, 19414 KiB  
Article
Effects of Pine Pollen Polysaccharides and Sulfated Polysaccharides on Ulcerative Colitis in Mice by Regulating Th17/Treg
by Zhanjiang Wang, Zhenxiang Li, Hanyue Wang, Qiu Wu and Yue Geng
Foods 2024, 13(19), 3183; https://doi.org/10.3390/foods13193183 - 7 Oct 2024
Cited by 1 | Viewed by 902
Abstract
This study was to investigate the effects of the polysaccharides (PPM60−III) and sulfated polysaccharides (SPPM60−III) of pine pollen on the Th17/Treg balance, inflammatory cytokines, intestinal microbiota, and metabolite distribution in 3% DSS drinking water-induced UC mice. First of all, the physiological results showed [...] Read more.
This study was to investigate the effects of the polysaccharides (PPM60−III) and sulfated polysaccharides (SPPM60−III) of pine pollen on the Th17/Treg balance, inflammatory cytokines, intestinal microbiota, and metabolite distribution in 3% DSS drinking water-induced UC mice. First of all, the physiological results showed that PPM60−III and SPPM60−III could alleviate UC, which was shown by the reduction in liver Treg cells, the rebalance of Th17/Treg, and the modulation of inflammatory cytokines. In addition, the 16S rRNA results showed that PPM60−III and SPPM60−III could decrease Beijerinck and Bifidobacterium, and increase Akkermansia, Escherichia coli, and Fidobacteria. Finally, the metabonomics results showed that PPM60−III and SPPM60−III also restored purine and glycerolipid metabolism, up-regulated nicotinate and nicotinamide metabolism and caffeine metabolism to inhibit inflammation. In conclusion, PPM60−III and SPPM60−III could inhibit UC by regulating gut bacteria composition and metabolite distribution; SPPM60−III showed better anti-colitis activity. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
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