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Foods and Bioproducts: Novel Insights/ New Knowledge
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Foods and Bioproducts: Novel Insights/ New Knowledge

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (31 December 2019) | Viewed by 15239

Special Issue Editors

Dr. Loulouda Bosnea

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Guest Editor
Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, Ethnikis Antistaseos 3, 45221 Ioannina, Greece
Interests: dairy technology; dairy microbiology; probiotics; fermented food technology; fermentation processes and bioprocesses
Special Issues, Collections and Topics in MDPI journals
Dr. Antonia Terpou

E-Mail Website1 Website2
Guest Editor
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, Patras GR-26500, Greece
Interests: Food biotechnology; Food microbiology; Functional food; Novel foods; Healthy beverages; Fermentation technology; agro-industrial waste valorization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Technological innovations in the food sector have gained the attention of industry and academia over the past few years. A systemic vision of food systems is now emerging, driven by new applications and the connection between agriculture and food design. Also, the synergy between biotechnology, bioprocessing, and food engineering has recently been evaluated as one of the cutting-edge sectors. Likewise, an upsurge in interest has been developed regarding the valorization of industrial by-products for added-value ingredients that can be incorporated in the food sector. However, understanding the bioprocesses and the action of the produced compounds is urgent. For this reason, the aim of this Special Issue is to provide the state-of-the art of processes and applications of novel ingredients that can be applied to food production and to focus on novel insights in the branches of engineering and science dedicated to the safe processing of functional foods and bioproducts.

Potential topics include, but are not limited to:

  • Food innovative formulations;
  • Biotechnology and bioprocessing;
  • Functional foods
  • Added value by-products;
  • Biorefining and integrated bioresource engineering;
  • Food and drink innovative process engineering.

Dr. Loulouda Bosnea
Dr. Antonia Terpou
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

  • novel foods
  • bioprocessing
  • functional foods
  • added-value
  • bioproducts

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Published Papers (3 papers)

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Research

16 pages, 1156 KiB  
Article
Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin
by Vasiliki Schoina, Antonia Terpou, Aikaterini Papadaki, Loulouda Bosnea, Nikolaos Kopsahelis and Maria Kanellaki
Foods 2020, 9(1), 13; https://doi.org/10.3390/foods9010013 - 22 Dec 2019
Cited by 27 | Viewed by 3833
Abstract
In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were [...] Read more.
In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were not observed in beverages containing P. terebinthus resin. Terpenes’ rich content might have contributed to the antimicrobial activity of the produced beverages; however, no significant effect on the viability of the immobilized probiotic cells was obtained. Whey beverages containing the immobilized biocatalyst retained a high viability (>1 × 106 CFU/g) of probiotic cells during a storage period of 30 days at 4 °C. The superiority of whey beverages containing the immobilized biocatalyst was also highlighted by GC-MS analysis, while the enhanced aromatic profile, which was mostly attributed to the higher concentration of terpenes, was also detected during the sensory evaluation performed. Conclusively, this study indicated the high commercialization potential of these novel functional whey beverages, within the frame of a sustainable dairy waste valorization approach. To the best of our knowledge, this is the first food-oriented approach within the guidelines of the circular economy reported in the literature, using the autochthonous Pistacia terebinthus resin for the production of functional whey beverages. Full article
(This article belongs to the Special Issue Foods and Bioproducts: Novel Insights/ New Knowledge)
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14 pages, 4385 KiB  
Article
Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization
by Argyro Bekatorou, Iris Plioni, Konstantina Sparou, Renia Maroutsiou, Panagiota Tsafrakidou, Theano Petsi and Eleana Kordouli
Foods 2019, 8(6), 193; https://doi.org/10.3390/foods8060193 - 4 Jun 2019
Cited by 37 | Viewed by 6183
Abstract
The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey, and at various process conditions (temperature, pH level, [...] Read more.
The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey, and at various process conditions (temperature, pH level, and sugar concentration). For the optimization of BC production, the response surface methodology based on the central composite design was applied. Among the possible retrieved combinations, the most ideal conditions for BC in CFS extracts supplemented with N-source were 28 °C, pH 6.42, and 46.24 g/L concentration of sugars. In a similar manner, the best conditions for BC production in CFS/whey mixtures were pH 6.36, 50.4% whey percentage in the mixture, and 1.7% yeast extract. The textural characteristics of the produced BC, at different times of production and using different drying methods, were studied by scanning electron microscopy, X-ray diffractometry, porosimetry, Fourier-transform infrared spectroscopy, and thermogravimetric/differential thermal analysis, revealing increased porosity of BC compared with delignified cellulosic materials of plant origin, and a level of crystallinity that depended on the BC production time. The proposed methodology can be used to produce foods with potential prebiotic properties, using the highly nutritious CFS and the abundant cheese whey effluent as raw materials. Full article
(This article belongs to the Special Issue Foods and Bioproducts: Novel Insights/ New Knowledge)
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17 pages, 1257 KiB  
Article
Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation
by Michalis Kallis, Konstantinos Sideris, Nikolaos Kopsahelis, Loulouda Bosnea, Yiannis Kourkoutas, Antonia Terpou and Maria Kanellaki
Foods 2019, 8(4), 127; https://doi.org/10.3390/foods8040127 - 17 Apr 2019
Cited by 16 | Viewed by 4546
Abstract
A natural resin retrieved from Pistacia terebinthus tree was evaluated as an immobilization carrier of Saccharomyces cerevisiae AXAZ-1 cells targeting successive fermentation batches of sugar synthetic mediums. Fermentation times below 54 h were recorded at temperatures 28–14 °C. In total, 147 compounds were [...] Read more.
A natural resin retrieved from Pistacia terebinthus tree was evaluated as an immobilization carrier of Saccharomyces cerevisiae AXAZ-1 cells targeting successive fermentation batches of sugar synthetic mediums. Fermentation times below 54 h were recorded at temperatures 28–14 °C. In total, 147 compounds were detected using gas chromatography-mass spectrometry (GC-MS) analysis, including alcohols, esters, ketones, aldehydes, acids, and terpenes. Principal component analysis indicated that the state of cells (free/immobilized) and the fermentation temperature primarily affected terpenes’ composition. Importantly, no spoilage of the fermented beverages was noted during 90 days of storage at room temperature, most likely due to the high content of extracted terpenoids and phenols (up to 579.01 mg L−1 and 171.8 mg gallic acid equivalent L−1, respectively). Likewise, the developed novel biocatalyst (yeast cells immobilized within Pistacia terebinthus resin) was suitable for the production of low alcohol beverages with an enhanced aromatic profile. The obtained results revealed that the proposed bioprocess shows great commercialization potential in the new fast-growing low-alcohol beverages sector. Full article
(This article belongs to the Special Issue Foods and Bioproducts: Novel Insights/ New Knowledge)
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