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Foods
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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 3463

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

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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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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

Jump to: Review

12 pages, 3504 KiB  
Article
Metabolomic Profiling of Tenebrio molitor Reared on Chestnut Shell-Enriched Substrate Using NMR Spectroscopy
by Irene Ferri, Mattia Spano, Matteo Dell’Anno, Luisa Mannina and Luciana Rossi
Foods 2024, 13(23), 3757; https://doi.org/10.3390/foods13233757 - 24 Nov 2024
Viewed by 837
Abstract
The aim of this study was to evaluate the metabolomic profile of T. molitor larvae reared on the following innovative growth substrates: wheat bran (control, CTRL); wheat bran supplemented with 12.5% w/w chestnut shell (TRT1); and wheat bran supplemented with 25% [...] Read more.
The aim of this study was to evaluate the metabolomic profile of T. molitor larvae reared on the following innovative growth substrates: wheat bran (control, CTRL); wheat bran supplemented with 12.5% w/w chestnut shell (TRT1); and wheat bran supplemented with 25% w/w chestnut shell (TRT2) for 14 days of trial. At the end of this experiment, larvae were transformed into insect meals for nutritional characterization. Nuclear Magnetic Resonance (NMR) spectroscopy was carried out to evaluate the metabolomic profile of organic acids, sugars, nitrogen bases and derivates, fatty acids, and other compounds. Chemical analysis showed an increased level of crude protein in TRT1 compared to CTRL and TRT2 (p = 0.0391). The metabolite profiles of TRT1 and TRT2 were similar to each other but distinct from those of the CTRL group. Notably, larvae enriched with chestnut shells revealed the presence of uracil, uridine, and glucose, while fumarate was absent. The enrichment analysis showed that in TRT1 and TRT2, the glyoxylate and dicarboxylate metabolism was more relevant compared to CTRL. These findings indicate that chestnut shell inclusion affects the larvae metabolism of T. molitor and demonstrates the effectiveness of NMR spectroscopy in revealing a relation between insect metabolism and growth substrate. Full article
(This article belongs to the Special Issue Discovery and Valorization of New Food Matrices)
►▼ Show Figures

Figure 1

Figure 1
<p>Metabolic pathway analysis of <span class="html-italic">T. molitor</span> samples. Over-Representation Analysis of CTRL (<b>A</b>) and TRT (<b>B</b>) metabolic pathways. Quantitative Enrichment Analysis to compare CTRL and TRT groups (<b>C</b>).</p> Full article ">Figure 2
<p>Organic acids quantified in Bligh–Dyer hydroalcoholic extracts of <span class="html-italic">Tenebrio molitor</span> meals of different growth substrates: wheat bran (CTRL) and wheat bran with 12.5 and 25% chestnut shell (TRT1 and TRT2). Values are expressed as mg/100 g of sample dry weight ± SD (<span class="html-italic">n</span> = 3). One-way ANOVA, followed by Tukey’s test, was applied to underline significant differences (<span class="html-italic">p</span> &lt; 0.05): (a) vs. TRT1; (b) vs. TRT2.</p> Full article ">Figure 3
<p>Sugars quantified in Bligh–Dyer hydroalcoholic extracts of <span class="html-italic">Tenebrio molitor</span> meals of different growth substrates: wheat bran (CTRL) and wheat bran with 12.5 and 25% chestnut shell (TRT1 and TRT2). Values are expressed as mg/100 g of sample dry weight ± SD (<span class="html-italic">n</span> = 3). One-way ANOVA, followed by Tukey’s test, was applied to underline significant differences (<span class="html-italic">p</span> &lt; 0.05): (a) vs. TRT1; (b) vs. TRT2.</p> Full article ">Figure 4
<p>Nitrogen bases and derivatives quantified in Bligh–Dyer hydroalcoholic extracts of <span class="html-italic">Tenebrio molitor</span> meals of different growth substrates: wheat bran (CTRL) and wheat bran with 12.5 and 25% chestnut shell (TRT1 and TRT2). Values are expressed as mg/100 g of sample dry weight ± SD (<span class="html-italic">n</span> = 3). One-way ANOVA followed by Tukey’s test was applied to evaluate significant differences (<span class="html-italic">p</span> &lt; 0.05): (a) vs. TRT1; (b) vs. TRT2.</p> Full article ">Figure 5
<p>Fatty acids and sterols quantified in Bligh–Dyer organic extracts of <span class="html-italic">Tenebrio molitor</span> meals of different growth substrates: wheat bran (CTRL) and wheat bran with 12.5 and 25% chestnut shell (TRT1 and TRT2). Values are expressed as molar percentage ± SD (<span class="html-italic">n</span> = 3). One-way ANOVA, followed by Tukey’s test, was applied to underline significant differences (<span class="html-italic">p</span> &lt; 0.05): (b) vs. TRT2.</p> Full article ">Figure 6
<p>Other compounds quantified in Bligh–Dyer hydroalcoholic extracts of <span class="html-italic">Tenebrio molitor</span> meals of different growth substrates: wheat bran (CTRL) and wheat bran with 12.5 and 25% chestnut shell (TRT1 and TRT2). Values are expressed as mg/100 g of sample dry weight ± SD (<span class="html-italic">n</span> = 3). One-way ANOVA, followed by Tukey’s test, was applied to underline significant differences (<span class="html-italic">p</span> &lt; 0.05): (a) vs. TRT1; (b) vs. TRT2.</p> Full article ">Figure 7
<p>Principal component analysis (PCA) of <sup>1</sup>H NMR of metabolites profiles acquired on CTRL (wheat bran), TRT1 (wheat bran and 12.5% of chestnut shell), and TRT2 (wheat bran and 25% of chestnut shell) larvae groups.</p> Full article ">
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 1300
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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Figure 1

Figure 1
<p>Photos of mulberry fruits (<b>A</b>) and powders (<b>B</b>) exposed to different drying methods. VFD: vacuum freeze-drying; VD: vacuum drying; MD: microwave drying; SD: sun drying; HAD: hot-air drying.</p> Full article ">Figure 2
<p>Three-dimensional spectra of VOCs in six groups of mulberry fruit samples (The red protrusion represents the signal of VOCs).</p> Full article ">Figure 3
<p>Two-dimensional spectra of VOCs in six groups of mulberry fruit samples.</p> Full article ">Figure 4
<p>Spectral comparison of FRESH fruit samples with the other five groups.</p> Full article ">Figure 5
<p>Fingerprint analysis of VOCs in mulberry fruit samples.</p> Full article ">Figure 6
<p>Plot of PCA scores of VOCs in six groups of mulberry fruit samples. (<b>a</b>) PCA score plot; (<b>b</b>) three-dimensional scatter plot.</p> Full article ">Figure 7
<p>“Nearest neighbor” fingerprint analysis of mulberry fruit samples.</p> Full article ">Figure 8
<p>Cluster heatmap of VOCs in six groups of mulberry fruit samples.</p> Full article ">Figure 9
<p>PLS-DA results of VOCs in 6 groups of mulberry fruit samples.</p> Full article ">Figure 10
<p>VIP values of the characteristic variables.</p> Full article ">Figure 11
<p>Permutation test results of VOCs in 6 groups of mulberry fruit samples.</p> Full article ">

Review

Jump to: Research

46 pages, 15585 KiB  
Review
Pot-Pollen Volatiles, Bioactivity, Synergism with Antibiotics, and Bibliometrics Overview, Including Direct Injection in Food Flavor
by Patricia Vit, Maria Araque, Bajaree Chuttong, Enrique Moreno, Ricardo R. Contreras, Qibi Wang, Zhengwei Wang, Emanuela Betta and Vassya Bankova
Foods 2024, 13(23), 3879; https://doi.org/10.3390/foods13233879 - 30 Nov 2024
Viewed by 732
Abstract
Stingless bees (Hymenoptera; Apidae; Meliponini), with a biodiversity of 605 species, harvest and transport corbicula pollen to the nest, like Apis mellifera, but process and store the pollen in cerumen pots instead of beeswax combs. Therefore, the meliponine pollen processed in the [...] Read more.
Stingless bees (Hymenoptera; Apidae; Meliponini), with a biodiversity of 605 species, harvest and transport corbicula pollen to the nest, like Apis mellifera, but process and store the pollen in cerumen pots instead of beeswax combs. Therefore, the meliponine pollen processed in the nest was named pot-pollen instead of bee bread. Pot-pollen has nutraceutical properties for bees and humans; it is a natural medicinal food supplement with applications in health, food science, and technology, and pharmaceutical developments are promising. Demonstrated synergism between Tetragonisca angustula pot-pollen ethanolic extracts, and antibiotics against extensively drug-resistant (XDR) bacteria revealed potential to combat antimicrobial resistance (AMR). Reviewed pot-pollen VOC richness was compared between Australian Austroplebeia australis (27), Tetragonula carbonaria (31), and Tetragonula hogkingsi (28), as well as the Venezuelan Tetragonisca angustula (95). Bioactivity and olfactory attributes of the most abundant VOCs were revisited. Bibliometric analyses with the Scopus database were planned for two unrelated topics in the literature for potential scientific advances. The top ten most prolific authors, institutions, countries, funding sponsors, and sources engaged to disseminate original research and reviews on pot-pollen (2014–2023) and direct injection food flavor (1976–2023) were ranked. Selected metrics and plots were visualized using the Bibliometrix-R package. A scholarly approach gained scientific insight into the interaction between an ancient fermented medicinal pot-pollen and a powerful bioanalytical technique for fermented products, which should attract interest from research teams for joint projects on direct injection in pot-pollen flavor, and proposals on stingless bee nest materials. Novel anti-antimicrobial-resistant agents and synergism with conventional antibiotics can fill the gap in the emerging potential to overcome antimicrobial resistance. Full article
(This article belongs to the Special Issue Discovery and Valorization of New Food Matrices)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p><span class="html-italic">Trigona corvina</span> pollen pots from Panama. (<b>A</b>) An assemblage of pollen pots harvested from a <span class="html-italic">Trigona corvina</span> nest with sliced cerumen of pollen pot to remove the content and (<b>B</b>) fermented pot-pollen mass removed from the cerumen pot. Different colors of pollen represent diverse botanical origins. Photos: ©E. Moreno.</p> Full article ">Figure 2
<p>Equatorial and polar views of Eudicotyledoneae pollen grains. Pollen taxa of Neotropical plants is used by stingless bees. (<b>1</b>) Acanthaceae: <span class="html-italic">Asystasia gangetica</span>, (<b>2</b>) Fabaceae-Caesalpinioideae: <span class="html-italic">Acacia hayesii</span>, (<b>3</b>) Euphorbiaceae: <span class="html-italic">Alchornea latifolia</span>, (<b>4</b>) Malvaceae-Bombacoideae: <span class="html-italic">Quararibea asterolepis</span>, (<b>5</b>) Melastomataceae: <span class="html-italic">Miconia</span> sp., (<b>6</b>) Onagraceae: <span class="html-italic">Ludwigia</span> sp., (<b>7</b>) Poaceae: <span class="html-italic">Zea mays</span>, (<b>8</b>) Rubiaceae: <span class="html-italic">Posoqueria latifolia</span>, and (<b>9</b>) Urticaceae: <span class="html-italic">Cecropia</span> sp. 100× (photos not to scale). Photos: ©E. Moreno. After [<a href="#B38-foods-13-03879" class="html-bibr">38</a>].</p> Full article ">Figure 3
<p>SH-SPM/GC-MS spectra to visualize acetic acid, 2–3, butanediol, β-phellandrene, and propylene glycol of <span class="html-italic">Tetragonisca angustula</span> pot-pollen from Mérida, Venezuela. Graphic design: ©E. Betta.</p> Full article ">Figure 3 Cont.
<p>SH-SPM/GC-MS spectra to visualize acetic acid, 2–3, butanediol, β-phellandrene, and propylene glycol of <span class="html-italic">Tetragonisca angustula</span> pot-pollen from Mérida, Venezuela. Graphic design: ©E. Betta.</p> Full article ">Figure 4
<p>Word cloud by author keywords in the Scopus dataset of pot-pollen since 2014.</p> Full article ">Figure 5
<p>Topic dendrogram by HCA of keywords Plus in pot-pollen publications since 2014. The suggested topics for the red cluster are nutritional factors including sugars, sugar alcohols, soluble proteins, physicochemical properties, minerals, amino acids, and fatty acids, mostly primary metabolites. For the blue cluster two branches on biodiversity, palynology, pollination, and secondary metabolites, as well as countries, are visualized.</p> Full article ">Figure 6
<p>Collaborative networking of pot-pollen researchers since 2014.</p> Full article ">Figure 7
<p>Worldwide map with country collaboration for pot-pollen research since 2014. Higher productivity is for dark blue than light blue countries. Collaborative rates are represented by red lines. Connecting countries have increasing line thickness with most frequently shared publications.</p> Full article ">Figure 8
<p>Factorial map of the pot-pollen documents with the highest contributions.</p> Full article ">Figure 9
<p>Most globally cited documents of pot-pollen from 2014 to 2023.</p> Full article ">Figure 10
<p>Word cloud by author keywords in the Scopus dataset of direct injection food flavor from 1976 to 2023.</p> Full article ">Figure 11
<p>Topic dendrogram by HCA of keywords Plus in direct injection in food flavor publications from 1976 to 2023. The large red cluster has four branches, grouping topics on techniques including the following: direct injection, gas.cromatography, proton.transfer and review, fermentation, quality control, and volatile.organic.compounds. For the smaller blue cluster, animal-related words and taste are included.</p> Full article ">Figure 12
<p>Collaborative networking of direct food flavor researchers from 1976 to 2023.</p> Full article ">Figure 13
<p>Worldwide map with country collaboration for direct injection food flavor research from 1976 to 2023. Dark blue countries are more productive than light blue countries. Collaborative rates represented by red lines between countries are visualized between Italy and Austria (4) and Italy and France (3). Connecting countries with increasing line thickness have most frequently shared publications.</p> Full article ">Figure 14
<p>Factorial map of the most cited direct injection food flavor documents from 1976 to 2023.</p> Full article ">Figure 15
<p>Most globally cited documents of direct injection in food flavor from 1976 to 2023.</p> Full article ">
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