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Feature Papers in Food Chemistry—3rd Edition
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Feature Papers in Food Chemistry—3rd Edition

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

Deadline for manuscript submissions: 30 June 2025 | Viewed by 4267

Special Issue Editors

Prof. Dr. Tristan Richard

E-Mail Website
Guest Editor
Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, ISVV, UR Enology, 33882 Villenave d’Ornon, France
Interests: bioactive natural products; polyphenols; vine and wine; NMR; authenticity
Special Issues, Collections and Topics in MDPI journals
Dr. Mirella Nardini

E-Mail Website
Guest Editor
CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: biochemistry; food science; oxidative stress-related diseases; natural antioxidants; polyphenols
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is our pleasure to announce the 3rd Edition of the Special Issue entitled “Feature Papers in Food Chemistry”. This is a collection of important high-quality papers (original research articles or comprehensive review papers) published in open access format by Editorial Board Members or prominent scholars invited by the Editorial Office and the Guest Editors. This Special Issue aims to discuss new knowledge or new cutting-edge developments in the food chemistry research field through selected works in the hope of making a great contribution to the community. We intend for this Special Issue to be the best forum for disseminating excellent research findings as well as sharing innovative ideas in the field.

For the previous two editions, more information can be found at the following link:

Feature Papers in Food Chemistry—2nd Edition

Feature Papers in Food Chemistry

Prof. Dr. Tristan Richard
Dr. Mirella Nardini
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
  • functional food
  • ingredients
  • bioactivity
  • antioxidants
  • food safety and health
  • food processing

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Related Special Issue

Published Papers (4 papers)

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Research

10 pages, 1825 KiB  
Article
Stilbenes in Red Wine: Formation and Biological Potential of Resveratrol and Piceid Dimers
by Ayoub Jaa, Patricia Homobono Brito de Moura, Josep Valls-Fonayet, Grégory Da Costa, María Begoña Ruiz-Larrea, Stéphanie Krisa, José Ignacio Ruiz-Sanz and Tristan Richard
Molecules 2024, 29(24), 6067; https://doi.org/10.3390/molecules29246067 - 23 Dec 2024
Viewed by 620
Abstract
Resveratrol and its glucoside, piceid, are the primary stilbenes present in wine. These compounds are well known for their pharmaceutical properties. However, these compounds can undergo chemical transformations in wines, such as polymerization in the presence of metallic reagents. This study investigates the [...] Read more.
Resveratrol and its glucoside, piceid, are the primary stilbenes present in wine. These compounds are well known for their pharmaceutical properties. However, these compounds can undergo chemical transformations in wines, such as polymerization in the presence of metallic reagents. This study investigates the oxidative coupling of resveratrol and piceid to form dimers, including δ-viniferin and δ-viniferin-diglucoside. These dimers were synthesized using silver acetate. The formation of these stilbenes was monitored in wine model solutions and red wines. The results indicated that resveratrol and piceid underwent transformation during heat treatment, forming their respective dimers. The polymerization of both compounds is temperature-dependent, with higher conversion rates at elevated temperatures. Notably, piceid was more reactive than resveratrol in wine. Finally, the anti-inflammatory effects of these compounds were evaluated on the RAW 264.7 macrophage cell line. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—3rd Edition)
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15 pages, 5388 KiB  
Article
Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions
by Doll Chutani, Todor Vasiljevic, Thom Huppertz and Eoin Murphy
Molecules 2024, 29(24), 5994; https://doi.org/10.3390/molecules29245994 - 19 Dec 2024
Viewed by 764
Abstract
Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12–0.14), medium (0.16–0.17), [...] Read more.
Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12–0.14), medium (0.16–0.17), and high (0.31–0.36) levels of water activity (aw), while FD powders targeted low aw (0.12). Maillard reaction indicators were studied after drying and during storage for up to 28 days at 20, 40, or 60 °C by measuring free -NH2 groups, as an indicator of available lysine, and 5-hydroxymethylfurfural (HMF). After drying, levels of residual free -NH2 groups were ~15% higher in ESD and FD powders than in their CSD counterparts. CSD powders also had ~14% higher HMF concentrations compared to their ESD and FD counterparts. Storage led to reductions in free -NH2 groups and increases in HMF content in all powders, the extent of which increased with increasing storage temperature. Reductions in free -NH2 groups followed first-order reaction kinetics at 20 and 40 °C but second-order reaction kinetics at 60 °C. Lactose crystallization was detected in high-aw CSD powders after 14 d at 40 °C and in both CSD and ESD powders after 7 d at 60 °C. Overall, we found that ESD is a gentle drying technology which enables production of powders with lower Maillard reaction markers. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—3rd Edition)
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14 pages, 1720 KiB  
Article
Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate
by Maria Pombal, Ismael Marcet, Manuel Rendueles and Mario Diaz
Molecules 2024, 29(21), 5185; https://doi.org/10.3390/molecules29215185 - 2 Nov 2024
Viewed by 1300
Abstract
The complexity of the chocolate matrix leads to it having characteristic rheological properties that may pose difficulties for its industrial manufacture. Many factors influence the flow behaviour of chocolates, such as raw materials, the amount of fat, the moisture content, particle-size distribution, the [...] Read more.
The complexity of the chocolate matrix leads to it having characteristic rheological properties that may pose difficulties for its industrial manufacture. Many factors influence the flow behaviour of chocolates, such as raw materials, the amount of fat, the moisture content, particle-size distribution, the concentration of emulsifiers, or manufacturing conditions, among others. This study focusses on the rheological properties of an industrially manufactured chocolate with a 48% cocoa content, and the effect caused by the addition of two emulsifiers (soya lecithin and polyglycerol polyricinoleate (PGPR)) on the rheological properties. In the case of lecithin, a clear effect has been observed on the plastic viscosity and the yield stress. Plastic viscosity decreases until a concentration of 0.6% lecithin is reached, and thereafter remains relatively constant, while yield stress increases over the studied range. This effect is not observed when PGPR is used as the emulsifying agent. In this case, a small concentration of PGPR decreases the yield stress. Thixotropy was determined using the Casson model, and its behaviour was found to be similar to that of plastic viscosity with respect to changes in the PGPR and lecithin concentrations. Textural determinations were also carried out, relating the rheology characteristics to the texturometry. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—3rd Edition)
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11 pages, 1656 KiB  
Article
Distribution of Main Bioactive Compounds from Saffron Species as a Function of Infusion Temperature and Time in an Oil/Water System
by Inmaculada Criado-Navarro, Carlos Augusto Ledesma-Escobar, Pedro Pérez-Juan and Feliciano Priego-Capote
Molecules 2024, 29(13), 3080; https://doi.org/10.3390/molecules29133080 - 28 Jun 2024
Viewed by 1187
Abstract
Most research on saffron has focused on its composition and beneficial effects, while the culinary perspective to enhance its gastronomic potential remains unexplored. This study aims to define the transfer of the main compounds responsible for color, flavor, and aromatic properties, evaluating three [...] Read more.
Most research on saffron has focused on its composition and beneficial effects, while the culinary perspective to enhance its gastronomic potential remains unexplored. This study aims to define the transfer of the main compounds responsible for color, flavor, and aromatic properties, evaluating three critical variables: temperature (60 °C, 80 °C and 100 °C), infusion time (ranging from 10 to 30 min), and the composition of the medium (water, oil, and water/oil). Samples were analyzed using the LC-QTOF MS/MS and ISO 3632-1:2011 methods. The major compounds were crocins, including trans-crocin and picrocrocin. Among the flavonoids, kaempferol 3-O-sophoroside stands out. Regarding extraction conditions, crocins, glycoside flavonoids, and picrocrocin were enhanced in water, the former in 100% water and at low temperatures, while picrocrocin proved to be the most stable compound with extraction favored at high temperatures. The variable with the greatest incidence of picrocrocin isolation seemed to be the concentration of water since water/oil compositions reported higher concentrations. Safranal and kaempferol were enriched in the oil phase and at lower temperatures. This study provides a chemical interpretation for the appropriate gastronomic use of saffron according to its versatility. Finally, the determination of safranal using the ISO method did not correlate with that obtained using chromatography. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—3rd Edition)
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