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Present and Future of Food Chemistry Research: A Young Researchers’...
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Present and Future of Food Chemistry Research: A Young Researchers’ Perspective

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 2494

Special Issue Editors

Dr. Anna Jakubczyk

E-Mail Website
Guest Editor
Department of Biochemistry and Food Chemistry, The University of Life Sciences, Skromna 8 St., 20-704 Lublin, Poland
Interests: biochemistry; food chemistry; bioactive compounds; plant; health; nutrition
Special Issues, Collections and Topics in MDPI journals
Dr. Katarzyna Lisiecka

E-Mail Website
Guest Editor Assistant
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin, Poland
Interests: bioactive components; food chemistry; functional food; encapsulation; spray-drying
Dr. Kamila Rybczyńska-Tkaczyk

E-Mail Website
Guest Editor
Department of Environmental Microbiology, The University of Life Sciences, Leszczyńskiego 7 St., 20-069 Lublin, Poland
Interests: environmental microbiology; environmental biotechnology; bioactive compounds; antimicrobial activity of natural compound
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. It has involved the identification and isolation of constituents, analytical characterization, chemical structure, biological activity, bioaccessibility and bioavailability of molecules/constituents, fermentation changes, biosynthesis, etc. in food. Food chemistry is also about modern packaging and food storage methods. New food information will enable the design of new functional and dietary foods.

With the main aim of sharing the latest research results of food chemistry, and giving voice to young researchers, we have set up this Special Issue of Molecules. Where we want to collect original research articles, communications and reviews on any topic related to food chemistry, in which young researchers play a prominent role (first author and/or corresponding author, shared or not with a senior author). 

Dr. Anna Jakubczyk
Dr. Katarzyna Lisiecka
Dr. Kamila Rybczyńska-Tkaczyk
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. Molecules 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 2700 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
  • food analysis
  • carbohydrates
  • lipids
  • food proteins
  • food supplementary
  • food safety
  • food package
  • food storage

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Published Papers (2 papers)

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Research

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15 pages, 2984 KiB  
Article
Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée
by Karolina Szulc and Sabina Galus
Molecules 2024, 29(8), 1880; https://doi.org/10.3390/molecules29081880 - 20 Apr 2024
Viewed by 993
Abstract
Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including [...] Read more.
Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes. Full article
(This article belongs to the Special Issue Present and Future of Food Chemistry Research: A Young Researchers’ Perspective)
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Review

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12 pages, 658 KiB  
Review
Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview
by Fei Wang, Yao Wang, Xinting Shen, Rui Zhao, Zhebin Li, Jiawu Wu, Huifang Shen and Xinmiao Yao
Molecules 2024, 29(19), 4779; https://doi.org/10.3390/molecules29194779 - 9 Oct 2024
Viewed by 628
Abstract
As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting [...] Read more.
As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezing deacidification, ion-exchange resin deacidification, electrodialysis deacidification, and chitosan deacidification. All of these methods can markedly improve the pH of fruit juice, but they introduce new substances into the juice that may have an influence on its color, taste, and stability. Biological deacidification can effectively remove malic acid from fruit juice, reducing the content from 15 g/L to 3 g/L; additionally, it maintains the taste and stability of the juice. Therefore, it is widely applied for fruit juice deacidification. On this basis, some compound deacidification technologies have also emerged, but they also present problems such as high costs and complicated working procedures. This review of deacidification methods for small berry juice provides a foundation for the industrial development of such juices. Full article
(This article belongs to the Special Issue Present and Future of Food Chemistry Research: A Young Researchers’ Perspective)
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