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Editorial Board Members’ Collection Series: "Food Design to Improve Quality...
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Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 13962

Special Issue Editors

Prof. Dr. Harald Rohm

E-Mail Website
Guest Editor
Chair of Food Engineering, Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, Dresden, Germany
Interests: sustainability; food processing; by-products; rheology; physical properties
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Isabel Hernando

E-Mail Website
Guest Editor
Food Technology Department, Universitat Politècnica de València, Valencia, Spain
Interests: food structure; bioactive compounds; food digestion; functional foods; agricultural by-products; hydrocolloids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The development and growth of mankind is closely associated to our ability to transform raw ingredients, found in nature, into processed foods. An excellent example is bread, an ancient food with a long history, which is a staple food today and still the focus of continuous research.

Over the last few years, consumers have increasingly demanded higher quality, cheaper, more convenient, and healthier foods. They also look for the best sensory characteristics when buying these foods, and are considering environmental impact and sustainability issues more and more.  In this context, the investigation of new ingredients, the replacement of critical compounds, the modification of food components, and the reformulation and design of new foods is crucial for creating high-quality products that are well accepted by consumers. Innovative processing, preservation, or packaging methods also play a key role in improving the final quality of food products.

This Special Issue aims to publish original research, review articles, and opinion works dealing with innovative strategies to design, develop, and produce foods with enhanced nutritional and sensory quality and prolonged shelf life, which are adapted to current consumer demands and new consumption habits.

Prof. Dr. Harald Rohm
Prof. Dr. Isabel Hernando
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

  • consumer acceptance
  • food reformulation
  • food processing
  • sensory properties
  • physicochemical properties
  • nutritional improvement

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Published Papers (7 papers)

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Research

Jump to: Review

19 pages, 1213 KiB  
Article
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation
by Maria Paciulli, Giovanni Sogari, Margherita Rodolfi, Ottavia Parenti, Giulia Andreani and Emma Chiavaro
Foods 2024, 13(15), 2355; https://doi.org/10.3390/foods13152355 - 26 Jul 2024
Viewed by 855
Abstract
Brewer’s spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems’ characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; [...] Read more.
Brewer’s spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems’ characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the “high fiber” nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples’ color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
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18 pages, 2012 KiB  
Article
Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey—Development of Sustainable Food Additives
by Anna Michalska-Ciechanowska, Jessica Brzezowska, Krzysztof Lech, Klaudia Masztalerz, Malgorzata Korzeniowska, Aleksandra Zambrowicz and Marek Szoltysik
Foods 2024, 13(10), 1433; https://doi.org/10.3390/foods13101433 - 7 May 2024
Viewed by 1056
Abstract
The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders [...] Read more.
The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
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18 pages, 9516 KiB  
Article
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey
by Norbert Raak, Nicola Mangieri, Roberto Foschino and Milena Corredig
Foods 2023, 12(22), 4099; https://doi.org/10.3390/foods12224099 - 12 Nov 2023
Cited by 3 | Viewed by 2383
Abstract
The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One potential approach to reach a more sustainable food system is to reintroduce such side streams into [...] Read more.
The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One potential approach to reach a more sustainable food system is to reintroduce such side streams into a circular value chain and valorise them in novel food products, preferably in an unrefined or minimally refined manner. Blending side streams from different industries might be a suitable way to improve the nutritional value of the final matrix. In this study, sunflower seed press cake and cheese whey were combined to obtain matrices containing valuable proteins, structuring polysaccharides, as well as lactose and minerals facilitating fermentation with three different co-cultures of lactic acid bacteria and yeasts. Fermentation for 48 h at 26 °C decreased the pH from ~6.3 to ~4.7 and enhanced the storage stability of the blends with no effect on their rheological properties and microstructure. This research demonstrates the potential of fermentation as a mean to stabilise side stream blends while only minimally affecting their physical appearance. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
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16 pages, 311 KiB  
Article
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops
by Mia Marchini, Maria Paciulli, Lorenza Broccardo, Maria Grazia Tuccio, Francesca Scazzina, Martina Cirlini and Eleonora Carini
Foods 2023, 12(8), 1638; https://doi.org/10.3390/foods12081638 - 13 Apr 2023
Cited by 3 | Viewed by 1686
Abstract
This study aimed to develop high-quality flatbreads for low-income countries by using composite flours from climate-resilient crops, i.e., sprouted sorghum, tapioca, and cowpea, as partial alternatives to imported wheat. Through the experimental design, several flatbread prototypes were developed that maximized the content of [...] Read more.
This study aimed to develop high-quality flatbreads for low-income countries by using composite flours from climate-resilient crops, i.e., sprouted sorghum, tapioca, and cowpea, as partial alternatives to imported wheat. Through the experimental design, several flatbread prototypes were developed that maximized the content of sprouted sorghum and cowpea flours and minimized the content of wholewheat flour. Three of them were chosen based on the best textural, nutritional (highest intake of energy, proteins, and micronutrients—iron, zinc and vitamin A), and economic (cheapest in Sierra Leone, Tanzania, Burundi, and Togo) features. The physicochemical properties, in vitro starch digestibility, total phenolic content, antioxidant capacity, and sensory acceptability were also measured for the samples. The experimental flatbreads showed lower rapidly digestible starch and higher resistant starch contents than the control (100% wholewheat based), and were also richer in phenolic content and higher in antioxidant activity. Moreover, one of the prototypes was perceived to be as acceptable as the control for texture and flavour properties. The ranking test, performed after explaining the nature of the samples, revealed that the flatbread meeting the nutritional criteria was the preferred one. Overall, the use of composite flour from climate-resilient crops was proven to be an efficient strategy to obtain high-quality flatbread. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
11 pages, 2023 KiB  
Article
Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads
by Anne-Marie Reißner, Harald Rohm and Susanne Struck
Foods 2023, 12(6), 1315; https://doi.org/10.3390/foods12061315 - 20 Mar 2023
Cited by 2 | Viewed by 2070
Abstract
Dietary fiber may contribute to increasing the nutritional value of “unhealthy food”—for instance, spreads with high fat and sugar content. The high amount of fiber and the presence of phenolic compounds, organic fruit acids, and aroma compounds make currant pomace a promising ingredient [...] Read more.
Dietary fiber may contribute to increasing the nutritional value of “unhealthy food”—for instance, spreads with high fat and sugar content. The high amount of fiber and the presence of phenolic compounds, organic fruit acids, and aroma compounds make currant pomace a promising ingredient to be used in a wide range of foods. However, the particle size of this by-product is a key factor influencing texture, rheology, physical stability, and sensory properties of the final commodities. Wet planetary ball milling of seedless currant pomace suspended in oil resulted in particles <30 µm, which is required for a creamy texture. Spread stiffness and viscosity were adapted by lowering the solid fat content in a way that the fruity spreads with 16 g/100 g pomace resembled a sweet commercial nut spread. The pomace showed stabilizing effects, as oil separation was reduced and a viscosity increase during storage was prevented. Principal component analysis after sensory flash profiling of five formulations highlighted differences in fruitiness, sweetness, greasiness, and viscosity. Hence, depending on the pomace level and fat composition in the formulation, the properties of sweet spreads can be specifically designed to fulfill the respective requirements. Additionally, sweet and savory wafer fillings provide great potential to be enriched with fruit pomace. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
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Review

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24 pages, 1711 KiB  
Review
Food Design Thinking: A Systematic Review from an Evolutionary Perspective
by Ana Castanho, Carla Brites, Jorge C. Oliveira and Luís M. Cunha
Foods 2024, 13(15), 2446; https://doi.org/10.3390/foods13152446 - 2 Aug 2024
Cited by 1 | Viewed by 1868
Abstract
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating [...] Read more.
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating pertinent studies selected based on their representativeness, determined by the volume of citations. This process was deployed using citation mapping software, complemented by an analysis of the most pertinent reviews within this domain. Secondly, it investigated the Food Design Thinking (FDT) approach. The review encompassed a total of 22 references and reviews in the first segment and 27 studies in the second segment. In Part 1, the results revealed the emergence of two principal areas of investigation, namely education and management, stemming from the foundational DT theory. Furthermore, the findings highlighted that DT has assimilated the knowledge gathered from these domains. In Part 2, the outcomes illustrated the utilisation of FDT to address a multitude of food-related issues, including education, sustainability, health and wellbeing, and the development of food products. From this analysis, it is notable that this approach presents contextual variations while emphasising the notion of integration of the consumers throughout the FDT process. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
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21 pages, 9684 KiB  
Review
Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status
by Ahmed Raouf Fahmy, Antonio Derossi and Mario Jekle
Foods 2023, 12(18), 3410; https://doi.org/10.3390/foods12183410 - 13 Sep 2023
Cited by 4 | Viewed by 3067
Abstract
Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full sensory design. The continuous evolution of [...] Read more.
Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full sensory design. The continuous evolution of the used methods, approaches, and materials has created a solid foundation for technology to process dynamic food structures. Four-dimensional food printing is an extension of 3D printing where food structures are designed and printed to perform time-dependent changes activated by internal or external stimuli. In 4D food printing, structures are engineered through material tailoring and custom designs to achieve a transformation from one configuration to another. Different engineered 4D behaviors include stimulated color change, shape morphing, and biological growth. As 4D food printing is considered an emerging application, imperatively, this article proposes new considerations and definitions in 4D food printing. Moreover, this article presents an overview of 4D food printing within the current scientific progress, status, and approaches. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
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