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Foods
Special Issues
Nanotechnology and Biophysics with Applications in Food Science
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Nanotechnology and Biophysics with Applications in Food Science

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 (20 February 2021) | Viewed by 11413

Special Issue Editor

Dr. Federico Casanova

E-Mail Website
Guest Editor
Food Production Engineering, DTU Food, Technical University of Denmark, Dk-2800 Lyngby, Denmark
Interests: extraction methods; colloidal dispersion; plant-based proteins; dairy proteins; marine sources; insect proteins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

One of the main challenges for the food industry is to develop functional and safe foods with a low environmental impact. Food is a complex biological system, consisting of molecules with nutritional and/or health properties, such as proteins, peptides, lipids, carbohydrates, vitamins, fibers, and minerals. This Special Issue titled “Nanotechnology and Biophysics with Applications in Food Science” will address questions concerning the physical, chemical, and microstructural properties of food materials.
Original research papers, reviews, and short communications on molecular compositions related to macroscopic properties are welcome. Specifically, this Special Issue aims to collect recent progress in food science with a special focus on the structural modification of the molecules during complex formation. Articles on new approaches to delivering bioactive compounds into foods are welcome.

The key areas of interest include the following food properties:

  1. Chemical and physico-chemical characterization;
  2. Interfacial properties: dispersions, emulsions, and foams;
  3. Rheological approaches;
  4. Encapsulation and controlled release properties;
  5. Manipulation of biochemical and biological properties of molecules via green approaches.

Dr. Federico Casanova
Guest Editor

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

  • Food molecules
  • Nanotechnology and biophysics
  • Colloidal properties
  • Interactions

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

12 pages, 6316 KiB  
Article
Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films’ Properties
by Ana I. Bourbon, Maria J. Costa, Luís C. Maciel, Lorenzo Pastrana, António A. Vicente and Miguel A. Cerqueira
Foods 2021, 10(7), 1512; https://doi.org/10.3390/foods10071512 - 30 Jun 2021
Cited by 21 | Viewed by 3572
Abstract
Carboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and a carrier of bioactive compounds, such as curcumin. However, incorporating curcumin in hydrophilic matrixes can be a challenge, and new strategies need to be explored. In this work, CMC-based films [...] Read more.
Carboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and a carrier of bioactive compounds, such as curcumin. However, incorporating curcumin in hydrophilic matrixes can be a challenge, and new strategies need to be explored. In this work, CMC-based films containing free curcumin and curcumin-loaded nanohydrogels (composed of lactoferrin and glycomacropeptide) were produced and characterized. The incorporation of curcumin-loaded nanohydrogels showed a significant decrease in films’ thickness (from 0.0791 to 0.029 mm). Furthermore, the water vapor permeability of CMC-based films was significantly decreased (62%) by incorporating curcumin-loaded nanohydrogels in the films. The water affinity’s properties (moisture, solubility, and contact angle) of films were also affected by incorporating encapsulated curcumin. The addition of nanohydrogels to CMC-based films reduced the tensile strength values from 16.46 to 9.87 MPa. Chemical interactions were analyzed using Fourier transform infrared spectroscopy. The release profile of curcumin from CMC-based films was evaluated at 25 °C using a hydrophilic food simulant and suggests that the release mechanism of the curcumin happens by Fick’s diffusion and Case II transport. Results showed that protein-based nanohydrogels can be a good strategy for incorporating curcumin in edible films, highlighting their potential for use in food applications. Full article
(This article belongs to the Special Issue Nanotechnology and Biophysics with Applications in Food Science)
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9 pages, 995 KiB  
Article
Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells
by Povilas Simonis, Ausra Linkeviciute and Arunas Stirke
Foods 2021, 10(1), 170; https://doi.org/10.3390/foods10010170 - 15 Jan 2021
Cited by 4 | Viewed by 3661
Abstract
Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of [...] Read more.
Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of cells suspended in a trehalose solution improves freezing tolerance and results in higher viability after thawing. Viability increased with rise in electric field strength (from 3 to 4.5 kV/cm) and incubation time (from 0 to 60 min) after exposure. Pretreatment resulted in lower decrease in the viability of thawed cells, viability of untreated cells dropped to 10%, while pre-treatment with PEF and trehalose tripled the viability. Full article
(This article belongs to the Special Issue Nanotechnology and Biophysics with Applications in Food Science)
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16 pages, 4616 KiB  
Article
Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin
by Pauline Henriet, Flemming Jessen, Mar Vall-llosera, Rodolphe Marie, Mastaneh Jahromi, Mohammad Amin Mohammadifar, Hanne Lilian Stampe-Villadsen, Heidi Olander Petersen, Jens J. Sloth, Karin Loft Eybye, Greta Jakobsen and Federico Casanova
Foods 2020, 9(11), 1718; https://doi.org/10.3390/foods9111718 - 23 Nov 2020
Cited by 3 | Viewed by 3227
Abstract
The objective of the present study was to investigate the physical stability of an oil-in-water (O/W) emulsion stabilized with gelatin from saithe (Pollachius virens) skin obtained with three different extraction protocols compared to two commercial fish skin gelatins. We first investigated [...] Read more.
The objective of the present study was to investigate the physical stability of an oil-in-water (O/W) emulsion stabilized with gelatin from saithe (Pollachius virens) skin obtained with three different extraction protocols compared to two commercial fish skin gelatins. We first investigated the gelatin powder composition, and then produced the O/W emulsions at pH 3 by mechanical dispersion followed by an ultrasonication process. Sodium dodecyl sulfate (SDS) profiles for commercial samples indicated that extensive and unspecific hydrolysis of collagen occurred during the production process, whereas gelatin extracted from saithe fish skin showed typical electrophoresis patterns of type I collagen, with the presence of γ- and β-chains. Emulsions obtained with commercial samples presented high physical stability over 7 days, with particle size of ~200 nm. However, emulsions obtained with saithe fish skin presented particle size between 300 and 450 nm. Slight differences were observed in viscosity, with values between ~1 and ~4 mPa·s. Interfacial tension measurements presented values between 13 and 17 mN·m−1 with three different regimes for all the systems. Full article
(This article belongs to the Special Issue Nanotechnology and Biophysics with Applications in Food Science)
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