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Research Advances of Lactic Acid Fermentation of Food By-Products
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Research Advances of Lactic Acid Fermentation of Food By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 2725

Special Issue Editors

Dr. Simona Chis

E-Mail Website
Guest Editor
Department of Food Technology, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania
Interests: food technology; bioactive compounds; food waste; fermentation; lactic acid bacteria; gluten free products; food products
Special Issues, Collections and Topics in MDPI journals
Dr. Marta Igual Ramo

E-Mail Website1 Website2
Guest Editor
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Interests: food processing; dehydration; extrusion; physicochemical properties; nutritional and functional value; bioactive compounds; in vitro digestion; natural ingredients; antioxidant capacity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The idea of sustainability, together with by-product valorization, is increasing more and more. The researcher’s attention is focused on the development of new foods with low prices, rich in bioactive compounds and healthier for consumers. Fermentation with lactic acid bacteria (LAB) could be considered a tool for reusing the by-products generated by food industries. Using LAB in food by-products fermentation could enhance their bioactive compounds and decrease their anti-nutritional factors.

Therefore, the necessity of reusing the food by-products with a high amount of bioactive compounds through LAB fermentation in new foods is still required.

Potential topics include, but are not limited to:

  • By-product valorization in products manufacturing;
  • Lactic acid fermentation of unconventional raw materials;
  • In vitro digestibility of fermented foods;
  • Future perspectives on the reuse of food by-products;
  • Unconventional raw materials valorized in food production through lactic acid fermentation.

Dr. Simona Chis
Dr. Marta Igual Ramo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at mdpi.longhoe.net 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

  • by-products
  • fermentation
  • bioactive compounds
  • in vitro digestibility
  • new sustainable raw materials

Published Papers (2 papers)

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19 pages, 4626 KiB  
Article
Investigating the Impact of Pineapple–Whey Protein Fermentation Products on Cefixime-Induced Intestinal Flora Dysbiosis in Mice Using 16S Sequencing and Untargeted Metabolomics Techniques
by Jiawei Luo, Shan **ao, Da Ma, Junhan **ang, Bo Wang, Yanxue Cai and Jihui Wang
Foods 2024, 13(12), 1927; https://doi.org/10.3390/foods13121927 - 19 Jun 2024
Viewed by 661
Abstract
In our previous study, a new fermented food (PWF) created by utilizing pineapple by-products and whey proteins as a matrix via co-fermentation with lactic acid bacteria and yeast was developed, and, in the current study, we examined the impact of a pineapple–whey protein [...] Read more.
In our previous study, a new fermented food (PWF) created by utilizing pineapple by-products and whey proteins as a matrix via co-fermentation with lactic acid bacteria and yeast was developed, and, in the current study, we examined the impact of a pineapple–whey protein fermentation product on a cefixime-induced dysbiosis model in mice using 16S sequencing and untargeted metabolomics techniques. The results indicated that the pineapple–whey protein fermentation product played a positive role in restoring the intestinal flora. In this study, cefixime reduced the overall abundance of intestinal flora and decreased the relative abundance of probiotics in the gut, while also inhibiting amino acid metabolism. The addition of PWF normalized the intestinal flora to a steady state, significantly increasing the populations of Weissella, Lactococcus, Faecalibaculum, and Bacteroides acidophilus, while decreasing the numbers of Akkermansia and Escherichia-Shigella. Additionally, PWF modulated microbial metabolites, such as L-glutamate and L-threonine, and upregulated amino-acid-related metabolic pathways, including those involving glycine, serine, and threonine. In conclusion, PWF can alleviate intestinal flora dysbiosis and metabolic disturbances induced by antibiotic interventions. It is suggested that PWF could be a potential dietary strategy for patients with antibiotic-associated diarrhea. Full article
(This article belongs to the Special Issue Research Advances of Lactic Acid Fermentation of Food By-Products)
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18 pages, 2167 KiB  
Article
Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients
by Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret and Lucía Seguí
Foods 2023, 12(19), 3526; https://doi.org/10.3390/foods12193526 - 22 Sep 2023
Cited by 3 | Viewed by 1241
Abstract
Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the [...] Read more.
Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the impact of pretreatments (disruption and fermentation) on drying kinetics and functional properties of powdered broccoli stems was studied. Broccoli stems fermented with Lactiplantibacillus plantarum and non-fermented broccoli stems were freeze-dried and air-dried at different temperatures. Drying kinetics were obtained and fitted to several thin layer mathematical models. Powders were characterized in terms of physicochemical and antioxidant properties, as well as of probiotic potential. Fermentation promoted faster drying rates and increased phenols and flavonoids retention. Increasing drying temperature shortened the process and increased powders’ antioxidant activity. Among the models applied, Page resulted in the best fit for all samples. Microbial survival was favoured by lower drying temperatures (air-drying at 50 °C and freeze-drying). Fermentation and drying conditions were proved to determine both drying behaviour and powders’ properties. Full article
(This article belongs to the Special Issue Research Advances of Lactic Acid Fermentation of Food By-Products)
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