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Molecules
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Preservation and Analysis of Functional Chemical Components in Food Chemistry
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Preservation and Analysis of Functional Chemical Components in Food Chemistry

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 5762

Special Issue Editor

Dr. Jiangfeng Song

E-Mail Website
Guest Editor
1. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Interests: natural polysaccharide; biological activity; food applications; modification
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food is the material basis for human survival, including cereals, potatoes, legumes, fruits and vegetables, fish, poultry, meat, eggs and milk. However, food spoilage is a continuing threat to the entire food system, requiring corresponding technology to address it. Therefore, the analysis and preservation of functional chemical components in food are indispensable. While removing harmful substances, food nutrition should be preserved as much as possible to increase its safety, palatability and storage resistance.

This Special Issue will collect manuscripts on the latest research advances in preservation and analysis of functional chemical components in food chemistry. By collecting innovative research from scholars in this field, this Special Issue will promote the application of sustainable new technologies and chemical methods in solving food preservation problems. We will accept, but are not limited to, original research articles and review articles on food preservation, food processing and analysis of functional chemical components in food chemistry.

Dr. Jiangfeng Song
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. 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 preservation
  • functional chemical components
  • bioactive extraction
  • analytical method

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Published Papers (3 papers)

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Research

17 pages, 3162 KiB  
Article
Grey Correlation Analysis of Drying Characteristics and Quality of Hypsizygus marmoreus (Crab-Flavoured Mushroom) By-Products
by Pufu Lai, Zheng Xiao, Yibin Li, Baosha Tang, Li Wu, Minjie Weng, Junzheng Sun and Junchen Chen
Molecules 2023, 28(21), 7394; https://doi.org/10.3390/molecules28217394 - 2 Nov 2023
Cited by 3 | Viewed by 1069
Abstract
The physical properties and nutritional quality of H. marmoreus by-products (HMB) dried by different methods were comprehensively evaluated by a rigorous statistical method of grey correlation analysis. The results indicated that different drying methods had significant impacts on the characteristics of HMB. Heat [...] Read more.
The physical properties and nutritional quality of H. marmoreus by-products (HMB) dried by different methods were comprehensively evaluated by a rigorous statistical method of grey correlation analysis. The results indicated that different drying methods had significant impacts on the characteristics of HMB. Heat pump drying (HPD) was conducive to the preservation of protein and reducing sugar, and hot air drying (HAD) maintained a high content of total flavonoids. The highest fat, polysaccharide, and total phenolic contents were obtained by heated vacuum freeze-drying (H-VFD) treatment. The unheated vacuum freeze-drying (UH-VFD) treatment achieved bright colour, lacunose texture profile, and looser organization structure. The grey correlation analysis showed that UH-VFD and H-VFD had higher-weighted correlation degrees than HPD and HAD. HMB had many higher nutritional components than commodity specifications, especially protein, fat, polyphenols, and amino acids, and had potential applications in the food industry as functional foods and nutraceutical agents. Full article
(This article belongs to the Special Issue Preservation and Analysis of Functional Chemical Components in Food Chemistry)
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14 pages, 3939 KiB  
Article
Chlorogenic Acid from Burdock Roots Ameliorates Oleic Acid-Induced Steatosis in HepG2 Cells through AMPK/ACC/CPT-1 Pathway
by Kaiyang Ma, Weixi Sheng, Xinxin Song, Jiangfeng Song, Ying Li, Wuyang Huang and Yuanfa Liu
Molecules 2023, 28(21), 7257; https://doi.org/10.3390/molecules28217257 - 25 Oct 2023
Cited by 6 | Viewed by 1933
Abstract
Hepatic steatosis can cause liver dysfunction and cell injury, on which natural functional factors are expected to be an effective approach for long-term intervention. However, the cellular molecular mechanisms are unclear. Chlorogenic acid is a phenolic compound, which can regulate lipid metabolism and [...] Read more.
Hepatic steatosis can cause liver dysfunction and cell injury, on which natural functional factors are expected to be an effective approach for long-term intervention. However, the cellular molecular mechanisms are unclear. Chlorogenic acid is a phenolic compound, which can regulate lipid metabolism and is abundant in burdock root. The aim of this study was to investigate the potential molecular mechanism of the effect of chlorogenic acid from burdock root (ACQA) on steatosis in HepG2 cells. In this study, we found that ACQA reduced the number of lipid droplets and lipid levels in oleic acid-treated HepG2 cells. Molecular mechanistic results showed that ACQA enhanced CPT-1 expression by activating AMPK-related signaling pathways, and the concentrations of Ca2+ and cAMP were increased with the intervention of ACQA. In addition, ACQA enhanced the β-oxidation of fatty acids, reduced alanine transaminase and aspartate transaminase, and inhibited apoptosis in oleic acid-treated HepG2 cells. Our studies elucidate a novel mechanism that ACQA enhances the β-oxidation of fatty acids through the AMPK/ACC/CPT-1 pathway to protect against steatosis in HepG2 cells, which provides insight into its molecular mechanism as well as intervention strategies for chlorogenic acid against fatty liver diseases. Full article
(This article belongs to the Special Issue Preservation and Analysis of Functional Chemical Components in Food Chemistry)
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14 pages, 2697 KiB  
Article
Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
by Liangchen Zhang, Haolin Qu, Mengxi Xie, Taiyuan Shi, Puxiang Shi and Miao Yu
Molecules 2023, 28(12), 4684; https://doi.org/10.3390/molecules28124684 - 10 Jun 2023
Cited by 6 | Viewed by 1997
Abstract
Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the [...] Read more.
Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts. Full article
(This article belongs to the Special Issue Preservation and Analysis of Functional Chemical Components in Food Chemistry)
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