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Journals
Foods
Special Issues
Discovery and Valorization of New Food Matrices
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Discovery and Valorization of New Food Matrices

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

Deadline for manuscript submissions: 28 February 2025 | Viewed by 1311

Special Issue Editors

Prof. Dr. Luisa Mannina

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Guest Editor
Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, Rome, Italy
Interests: food chemistry; advanced food analysis; NMR-based metabolomics; high resolution NMR; chemometrics
Special Issues, Collections and Topics in MDPI journals
Dr. Mattia Spano

E-Mail Website
Guest Editor
Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
Interests: sample preparation; extraction protocols development; metabolomics; food analysis; nuclear magnetic resonance; high-performance liquid chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite you to contribute to a Special Issue of the journal Foods, titled “Discovery and Valorization of New Food Matrices”, that aims to present recent developments in the study of innovative food matrices.

The world of food chemistry is increasingly moving towards the discovery of new food sources characterized by a rich nutritional profile as well as safety for the consumer and environmental sustainability. This aim can be achieved through different approaches, such as considering the food application of a certain biological compounds never used for this purpose, applying a new production processes to "classic" food matrices, and isolating single compounds or mixtures to be used as food ingredients or supplements.

The present Special Issue will gather papers that cover innovative trends in this field, namely the characterization of the chemical, nutritional, and safety profiles of innovative and/or potential food matrices; the development of production and post-production approaches to change and/or improve the nutritional profile of food matrices; and the isolation of single compounds or mixtures to be used as food ingredients or supplements. All these new food sources will be considered from both the chemical and biological points of view.

Prof. Dr. Luisa Mannina
Dr. Mattia Spano
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

  • food chemistry
  • novel food
  • food analysis
  • food processing
  • food metabolomics
  • food safety
  • food quality
  • food biological activity

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Published Papers (1 paper)

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Research

13 pages, 17435 KiB  
Article
Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits
by Xinyi Yin, Wenxi Xiao, Shijia Zhang, Ziran Yu, Wen Ai, Shasha Fu, Jianjun Liu and Dan Huang
Foods 2024, 13(21), 3514; https://doi.org/10.3390/foods13213514 - 2 Nov 2024
Viewed by 880
Abstract
The mulberry fruit is edible and medicinal, and it is commonly referred to as the “best health product of the 21st century”. The purpose of this study was to find out whether different drying methods affect the quality of mulberry fruits and the [...] Read more.
The mulberry fruit is edible and medicinal, and it is commonly referred to as the “best health product of the 21st century”. The purpose of this study was to find out whether different drying methods affect the quality of mulberry fruits and the main nature of the volatile organic compounds (VOCs) they contain. This study used vacuum freeze-drying (VFD), vacuum drying (VD), sun drying (SD), hot-air drying (HAD), and microwave drying (MD) to treat fresh mulberry fruits. Gas-phase ion mobility spectrometry (GC-IMS) was used to detect and analyze the VOCs in mulberry fruit samples treated with the different drying methods. There were 47 VOCs detected, with aldehydes and alcohols dominating. The obtained data were subjected to principal component analysis (PCA), cluster analysis (CA), nearest neighbor fingerprint analysis, and partial least-squares regression analysis (PLS-DA). The conclusion was drawn that fresh mulberry fruits contain abundant VOCs, and mulberry fruits after VD contain many aldehydes; thus, VD promoted the synthesis of phellandrene and other compounds widely used in the preparation of cosmetics such as perfume and soap. HAD promoted the synthesis of esters commonly used in the preparation of fruit flavor and wine essence. The higher (E)-2-heptenal content with SD was conducive to the Maillard reaction. MD promoted the synthesis of heptanal and valeraldehyde with aroma characteristics such as fatty, green, fruity, grassy, and floral. According to the VIP results, VOCs (E)-2-heptenal, pentanal D, cyclohexanone, and 2-hexanone D influenced the VOCs in most of the mulberry fruit samples. The findings of this study provide an important reference for drying mulberry fruits, which, in turn, will help to ensure the safety and effectiveness of processed mulberry fruit products. Full article
(This article belongs to the Special Issue Discovery and Valorization of New Food Matrices)
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