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

Deadline for manuscript submissions: closed (28 July 2023) | Viewed by 43937

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Special Issue Editors

Dr. Ryszard Rezler

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Guest Editor

Department of Physics and Biophysics, Poznań University of Life Sciences, Poznań, Poland
Interests: biopolymers; DSC; emulsion; rheological properties; meet; texture; spectroscopy (FT-IR, NIR)
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Dr. Hanna Baranowska

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Guest Editor

Department of Physics and Biophysics, Poznań University of Life Sciences, Poznań, Poland
Interests: biopolymers; DSC; emulsion; mechanical properties; spectroscopy (NMR, FT-IR, NIR); water
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Dr. Jerzy Stangierski

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Guest Editor

Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Interests: food quality; textural properties; meat and poultry products; food storage; physicochemical properties of food; surimi technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The editorial board of Molecules invites you to submit an article to a Special Issue entitled ‘Physicochemical Properties of Food’. Natural and processed foods are complex, multicomponent molecular systems. All food products are biomaterials whose biological, physical, and chemical properties can be determined by the methods of their preparation and production. The raw materials included in their recipe composition are thermally, mechanically, and chemically processed, which causes significant modifications in their structure. Such changes can be observed both at the molecular and macroscopic levels. Knowledge of the mechanisms leading to these changes is essential to understand how the structure of the product is shaped during various stages of the technological process. This helps to control the functionality of products, improve the existing products, and develop new strategies to obtain high-quality and healthier products.

This Special Edition will include a review of the studies conducted by researchers and research groups who investigate various aspects of using physical and chemical methods to determine the properties of raw food materials and food products as well as changes occurring in them as a result of the applied processing methods. Therefore, the results of research works dealing with the interactions between the physical and chemical properties of food during its preparation and storage are especially welcome. The manuscripts submitted may be original research papers describing complete investigations or review articles highlighting recent achievements regarding in the field of analysis of the physicochemical properties of food products.

Dr. Ryszard Rezler
Dr. Hanna Baranowska
Dr. Jerzy Stangierski
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

chemical composition
color
electric properties
functional compounds
rheology
spectroscopy
texture
thermodynamics
water activity

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Related Special Issue

Physicochemical Study of Foods, 2nd Edition in Molecules (3 articles)

Published Papers (9 papers)

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Research

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12 pages, 1689 KiB

Open AccessArticle

Biochar Production and Demineralization Characteristics of Food Waste for Fuel Conversion

by Kwang-Ho Ahn, Dong-Chul Shin, Ye-Eun Lee, Yoonah Jeong, Jinhong Jung and I-Tae Kim

Molecules 2023, 28(16), 6114; https://doi.org/10.3390/molecules28166114 - 17 Aug 2023

Cited by 5 | Viewed by 1733

Abstract

The pyrolysis of food waste has high economic potential and produces several value-added products, such as gas, bio-oil, and biochar. In South Korea, biochar production from food waste is prohibited, because dioxins are generated during combustion caused by the chloride ions arising from the high salt content. This study is the first to examine the water quality and the applicability of food waste-based biochar as solid refuse fuel (SRF) based on a demineralization process. The calorific value increased after demineralization due to the removal of ionic substances and the high carbon content. The chloride ion removal rate after demineralization increased with the increasing pyrolysis temperature. A proximate analysis of biochar indicated that the volatile matter decreased, while ash and fixed carbon increased, with increasing pyrolysis temperature. At 300 °C pyrolysis temperature, all domestic bio-SRF standards were met. The organic matter concentration in water decreased with increasing carbonization temperature, and the concentrations of soluble harmful substances, such as volatile organic compounds (VOCs), were within the standards or non-detectable. These results suggest that biochar can be efficiently generated from food waste while meeting the emission standards for chloride ions, dissolved VOCs, ash, and carbon. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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20 pages, 1716 KiB

Open AccessArticle

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion

by Ryszard Rezler, Mirosława Krzywdzińska-Bartkowiak and Michał Piątek

Molecules 2023, 28(16), 6102; https://doi.org/10.3390/molecules28166102 - 17 Aug 2023

Cited by 3 | Viewed by 1513

Abstract

The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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15 pages, 1356 KiB

Open AccessArticle

An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland

by Jerzy Stangierski, Ryszard Rezler and Krzysztof Kawecki

Molecules 2023, 28(13), 5122; https://doi.org/10.3390/molecules28135122 - 29 Jun 2023

Cited by 3 | Viewed by 1209

Abstract

The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.16 on the 2nd day to 5.42 on the 45th day (p < 0.05). There was a downward trend in the A_w of the smoked salami sample from 0.892 on the 2nd day to 0.873 on the 45th day. The A_w in the mould salami sample decreased from 0.889 on the 2nd day to 0.847 on the 15th day and then increased to 0.871 on the 45th day (p < 0.05). In the first two test periods, the smoked salami was characterised by a higher modulus of elasticity value than the non-smoked salami but lower loss tangent and dynamic viscosity values. The hardness of the whole bars, as well as the hardness of the salami pieces, was affected by their storage time and the related water content. The texture test results showed that the smoked salami was more resistant to compressive force than the mould salami, which affected the sensory evaluation and ease of slicing of this type of salami. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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16 pages, 953 KiB

Open AccessArticle

Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend

by Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Lumara Tatiely Santos Amadeu, Francislaine Suelia dos Santos, Carolaine Gomes dos Reis, Ana Júlia de Brito Araújo Carvalho, Marcos dos Santos Lima, Antônio Gilson Barbosa de Lima, Josivanda Palmeira Gomes, Rodrigo Leite Moura, Henrique Valentim Moura and Eugênia Telis de Vilela Silva

Molecules 2023, 28(12), 4866; https://doi.org/10.3390/molecules28124866 - 20 Jun 2023

Cited by 5 | Viewed by 1712

Abstract

The combination of fruit pulps from different species, in addition to multiplying the offer of flavors, aromas and textures, favors the nutritional spectrum and the diversity of bioactive principles. The objective was to evaluate and compare the physicochemical characteristics, bioactive compounds, profile of phenolic compounds and in vitro antioxidant activity of pulps of three species of tropical red fruits (acerola, guava and pitanga) and of the blend produced from the combination. The pulps showed significant values of bioactive compounds, with emphasis on acerola, which had the highest levels in all parameters, except for lycopene, with the highest content in pitanga pulp. Nineteen phenolic compounds were identified, being phenolic acids, flavanols, anthocyanin and stilbene; of these, eighteen were quantified in acerola, nine in guava, twelve in pitanga and fourteen in the blend. The blend combined positive characteristics conferred by the individual pulps, with low pH favorable for conservation, high levels of total soluble solids and sugars, greater diversity of phenolic compounds and antioxidant activity close to that of acerola pulp. Pearson’s correlation between antioxidant activity and ascorbic acid content, total phenolic compounds, flavonoids, anthocyanins and carotenoids for the samples were positive, indicating their use as a source of bioactive compounds. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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12 pages, 983 KiB

Open AccessArticle

Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour

by Workineh Abebe, Grazielle Náthia-Neves, Caleb S. Calix-Rivera, Marina Villanueva and Felicidad Ronda

Molecules 2023, 28(5), 2298; https://doi.org/10.3390/molecules28052298 - 1 Mar 2023

Cited by 4 | Viewed by 2066

Abstract

In recent years, many efforts are being made to produce tef-based food for its nutritive and health-promoting advantages. Tef grain is always whole milled because of its tiny grain size and whole flours contain bran (pericarp, aleurone, and germ) where major non-starch lipids could be deposited along with the lipid-degrading enzymes: lipase and lipoxygenase. As lipoxygenase shows little activity in low moisture, the inactivation of lipase is the common objective for most heat treatments to extend the shelf life of flours. In this study, tef flour lipase inactivation kinetics via hydrothermal treatments assisted using microwaves (MW) were studied. The effects of tef flour moisture level (12%, 15%, 20%, and 25%) and MW treatment time (1, 2, 4, 6, and 8 min) on flour lipase activity (LA) and free fatty acid (FFA) content were evaluated. The effects of MW treatment on flour pasting characteristics and the rheological properties of gels prepared from the treated flours were also explored. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour (M) according to the equation 0.048·exp (0.073·M) (R² = 0.97). The LA of the flours decreased up to 90% under the studied conditions. MW treatment also significantly reduced (up to 20%) the FFA level in the flours. The rheological study confirmed the presence of significant modifications induced by the treatment, as a lateral effect of the flour stabilization process. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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13 pages, 4465 KiB

Open AccessArticle

Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry

by Danuta Kruk, Leonid Grunin, Aleksandra Stankiewicz, Karol Kołodziejski, Esmanur Ilhan and Mecit Halil Oztop

Molecules 2023, 28(5), 2230; https://doi.org/10.3390/molecules28052230 - 27 Feb 2023

Cited by 1 | Viewed by 1546

Abstract

¹H spin-lattice Nuclear Magnetic Resonance relaxation studies have been performed for different kinds of Haribo jelly and Vidal jelly in a very broad frequency range from about 10 kHz to 10 MHz to obtain insight into the dynamic and structural properties of jelly candies on the molecular level. This extensive data set has been thoroughly analyzed revealing three dynamic processes, referred to as slow, intermediate and fast dynamics occurring on the timescale of 10⁻⁶ s, 10⁻⁷ s and 10⁻⁸ s, respectively. The parameters have been compared for different kinds of jelly for the purpose of revealing their characteristic dynamic and structural properties as well as to enquire into how increasing temperature affects these properties. It has been shown that dynamic processes in different kinds of Haribo jelly are similar (this can be treated as a sign of their quality and authenticity) and that the fraction of confined water molecules is reduced with increasing temperature. Two groups of Vidal jelly have been identified. For the first one, the parameters (dipolar relaxation constants and correlation times) match those for Haribo jelly. For the second group including cherry jelly, considerable differences in the parameters characterizing their dynamic properties have been revealed. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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16 pages, 1039 KiB

Open AccessArticle

Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance

by Bárbara Morandi Lepaus, Anna Karoline Pereira de Oliveira Santos, Arthur Favoretti Spaviero, Polliany Strassmann Daud and Jackline Freitas Brilhante de São José

Molecules 2023, 28(5), 2196; https://doi.org/10.3390/molecules28052196 - 27 Feb 2023

Cited by 6 | Viewed by 2142

Abstract

Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity of unique flavors. The main aim of the present study is to investigate thermosonication’s impact on the overall quality of an orange-carrot juice blend over 22-day storage at 7 °C, in comparison to thermal treatment. Sensory acceptance was assessed on the first storage day. The juice blend was prepared based on using 700 mL of orange juice and 300 g of carrot. The effect of ultrasound treatment at 40, 50, and 60 °C for 5 and 10 min, as well as of thermal treatment at 90 °C for 30 s, on the physicochemical, nutritional, and microbiological quality of the investigated orange-carrot juice blend was tested. Both the ultrasound and the thermal treatment could maintain pH, °Brix, total titratable acidity, total carotenoid content, total phenolic compounds, and the antioxidant capacity of untreated juice samples. All ultrasound treatments improved samples’ brightness and hue value, and made the juice brighter and redder. Only ultrasound treatments at 50 °C/10 min and at 60 °C/10 min have significantly reduced total coliform counts at 35 °C. Thus, they were selected along with untreated juice for sensory analysis, whereas thermal treatment was used for comparison purposes. Thermosonication at 60 °C for 10 min recorded the lowest scores for juice flavor, taste, overall acceptance, and purchase intention. Thermal treatment and ultrasound at 60 °C for 5 min recorded similar scores. Minimal variations in quality parameters were observed over 22-day storage in all treatments. Thermosonication at 60 °C for 5 min has improved samples’ microbiological safety and resulted in good sensorial acceptance. Although thermosonication has the potential to be used in orange-carrot juice processing, further investigations are necessary to enhance its microbial effect on this product. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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8 pages, 966 KiB

Open AccessArticle

Chemical Indices and Kinetic Evaluation of β-Sitosteryl Oleate Oxidation in a Model System of Bulk Oil

by Manat Chaijan, Worawan Panpipat and Ling-Zhi Cheong

Molecules 2022, 27(22), 7833; https://doi.org/10.3390/molecules27227833 - 14 Nov 2022

Cited by 3 | Viewed by 1321

Abstract

Concerns have been raised about the safety and tolerability of phytosterol esters due to their vulnerability to oxidation. Herein, oxidation of the unsaturated fatty acid-phytosterol ester, namely β-sitosteryl oleate, was observed in comparison to native β-sitosterol after accelerated storage at 65 °C for 35 days in a bulk oil model system. Depending on the sterol structure, various chemical indices of lipid oxidation, including hydroperoxide value (HPV), thiobarbituric acid reactive substances (TBARS), p-anisidine value (AnV), and 7-keto derivatives, changed at varying rates in both samples. Such indicators for β-sitosteryl oleate appeared to be obtained at higher concentrations than those for β-sitosterol. The first order kinetic was used to describe the losses of β-sitosteryl oleate and β-sitosterol in bulk oil. It was discovered that the β-sitosteryl oleate (k = 0.0202 day⁻¹) underwent oxidative alteration more rapidly than β-sitosterol (k = 0.0099 day⁻¹). Results indicated that physical structure was the principal factor in the determination of storage stability of phytosterol and its ester. Research on antioxidants and storage techniques can be expanded in order to reduce the oxidative loss of phytosterol esters during storage and improve the safety and tolerability of phytosterol esters. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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Review

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34 pages, 2478 KiB

Open AccessReview

Leaky Gut and the Ingredients That Help Treat It: A Review

by Ricardo Santos Aleman, Marvin Moncada and Kayanush J. Aryana

Molecules 2023, 28(2), 619; https://doi.org/10.3390/molecules28020619 - 7 Jan 2023

Cited by 68 | Viewed by 29677

Abstract

The human body is in daily contact with potentially toxic and infectious substances in the gastrointestinal tract (GIT). The GIT has the most significant load of antigens. The GIT can protect the intestinal integrity by allowing the passage of beneficial agents and blocking the path of harmful substances. Under normal conditions, a healthy intestinal barrier prevents toxic elements from entering the blood stream. However, factors such as stress, an unhealthy diet, excessive alcohol, antibiotics, and drug consumption can compromise the composition of the intestinal microbiota and the homeostasis of the intestinal barrier function of the intestine, leading to increased intestinal permeability. Intestinal hyperpermeability can allow the entry of harmful agents through the junctions of the intestinal epithelium, which pass into the bloodstream and affect various organs and systems. Thus, leaky gut syndrome and intestinal barrier dysfunction are associated with intestinal diseases, such as inflammatory bowel disease and irritable bowel syndrome, as well as extra-intestinal diseases, including heart diseases, obesity, type 1 diabetes mellitus, and celiac disease. Given the relationship between intestinal permeability and numerous conditions, it is convenient to seek an excellent strategy to avoid or reduce the increase in intestinal permeability. The impact of dietary nutrients on barrier function can be crucial for designing new strategies for patients with the pathogenesis of leaky gut-related diseases associated with epithelial barrier dysfunctions. In this review article, the role of functional ingredients is suggested as mediators of leaky gut-related disorders. Full article

(This article belongs to the Special Issue Physicochemical Study of Foods)

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