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Food Chemistry in Asia—2nd Edition
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Food Chemistry in Asia—2nd Edition

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

Deadline for manuscript submissions: 30 September 2024 | Viewed by 1591

Special Issue Editors

Dr. Junhu Cheng

E-Mail Website
Guest Editor
Laboratory of Innovative Food Physical Processing Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: innovative food physical processing technologies; microwave-assisted technology; IR processing technology; spectral and imaging technologies; multispectral for food quality and safety; biological functional materials in antibacterial applications
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Young-Suk Kim

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
Interests: flavor chemistry; flavor analysis; metabolomics; thermal reaction
Special Issues, Collections and Topics in MDPI journals
Dr. Mohsen Gavahian

E-Mail Website
Guest Editor
Department of Food Science, National **tung University of Science and Technology, **tung, Taiwan
Interests: emerging food processing technologies; extraction; ohmic heating; ultrasound; cold plasma; bioactive compounds; waste valorization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is our pleasure to announce this second-edition Special Issue entitled “Food Chemistry in Asia”. This Special Issue will present a high-quality collection of work from scientists in Asian countries, as well as contributions from other countries concerning the advances in food chemistry in Asia (both original research articles and comprehensive review papers are welcome).

This Special Issue will discuss new knowledge or cutting-edge developments in the food chemistry research field, with the aim of expanding the current body of knowledge. This Special Issue is a forum for the exchange of research findings and innovative ideas in the field.

Dr. Junhu Cheng
Prof. Dr. Young-Suk Kim
Dr. Mohsen Gavahian
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. 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

  • functional foods
  • food quality and safety
  • food analysis
  • food processing
  • flavor chemistry

Related Special Issue

Published Papers (3 papers)

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Research

19 pages, 3243 KiB  
Article
Study on Rapid Non-Destructive Detection Method of Corn Freshness Based on Hyperspectral Imaging Technology
by Yurong Zhang, Shuxian Liu, **anqing Zhou and Jun-Hu Cheng
Molecules 2024, 29(13), 2968; https://doi.org/10.3390/molecules29132968 - 21 Jun 2024
Viewed by 243
Abstract
(1) Background: To achieve the rapid, non-destructive detection of corn freshness and staleness for better use in the storage, processing and utilization of corn. (2) Methods: In this study, three varieties of corn were subjected to accelerated aging treatment to study the trend [...] Read more.
(1) Background: To achieve the rapid, non-destructive detection of corn freshness and staleness for better use in the storage, processing and utilization of corn. (2) Methods: In this study, three varieties of corn were subjected to accelerated aging treatment to study the trend in fatty acid values of corn. The study focused on the use of hyperspectral imaging technology to collect information from corn samples with different aging levels. Spectral data were preprocessed by a convolutional smoothing derivative method (SG, SG1, SG2), derivative method (D1, D2), multiple scattering correction (MSC), and standard normal transform (SNV); the characteristic wavelengths were extracted by the competitive adaptive reweighting method (CARS) and successive projection algorithm (SPA); a neural network (BP) and random forest (RF) were utilized to establish a prediction model for the quantification of fatty acid values of corn. And, the distribution of fatty acid values was visualized based on fatty acid values under the corresponding optimal prediction model. (3) Results: With the prolongation of the aging time, all three varieties of corn showed an overall increasing trend. The fatty acid value of corn can be used as the most important index for characterizing the degree of aging of corn. SG2-SPA-RF was the quantitative prediction model for optimal fatty acid values of corn. The model extracted 31 wavelengths, only 12.11% of the total number of wavelengths, where the coefficient of determination RP2 of the test set was 0.9655 and the root mean square error (RMSE) was 3.6255. (4) Conclusions: This study can provide a reliable and effective new method for the rapid non-destructive testing of corn freshness. Full article
(This article belongs to the Special Issue Food Chemistry in Asia—2nd Edition)
15 pages, 7467 KiB  
Article
Fucoxanthin Induces Ferroptosis in Cancer Cells via Downregulation of the Nrf2/HO−1/GPX4 Pathway
by Hao-Fei Du, Jia-Wei Wu, Yu-Shan Zhu, Zheng-Hao Hua, Si-Zhou **, **-Chao Ji, Cai-Sheng Wang, Guo-Ying Qian, Xu-Dong ** and Hao-Miao Ding
Molecules 2024, 29(12), 2832; https://doi.org/10.3390/molecules29122832 - 14 Jun 2024
Viewed by 494
Abstract
This study investigated the mechanism by which fucoxanthin acts as a novel ferroptosis inducer to inhibit tongue cancer. The MTT assay was used to detect the inhibitory effects of fucoxanthin on SCC−25 human tongue squamous carcinoma cells. The levels of reactive oxygen species [...] Read more.
This study investigated the mechanism by which fucoxanthin acts as a novel ferroptosis inducer to inhibit tongue cancer. The MTT assay was used to detect the inhibitory effects of fucoxanthin on SCC−25 human tongue squamous carcinoma cells. The levels of reactive oxygen species (ROS), mitochondrial membrane potential (MMP), glutathione (GSH), superoxide dismutase (SOD), malondialdehyde (MDA), and total iron were measured. Reverse transcription–quantitative polymerase chain reaction (RT−qPCR) and Western blotting were used to assess glutathione peroxidase 4 (GPX4), nuclear factor erythroid 2−related factor 2 (Nrf2), Keap1, solute carrier family 7 member 11 (SLC7A11), transferrin receptor protein 1 (TFR1), p53, and heme oxygenase 1 (HO−1) expression. Molecular docking was performed to validate interactions. Compared with the control group, the activity of fucoxanthin−treated SCC−25 cells significantly decreased in a dose− and time−dependent manner. The levels of MMP, GSH, and SOD significantly decreased in fucoxanthin−treated SCC−25 cells; the levels of ROS, MDA, and total iron significantly increased. mRNA and protein expression levels of Keap1, GPX4, Nrf2, and HO−1 in fucoxanthin−treated cells were significantly decreased, whereas levels of TFR1 and p53 were significantly increased, in a concentration−dependent manner. Molecular docking analysis revealed that binding free energies of fucoxanthin with p53, SLC7A11, GPX4, Nrf2, Keap1, HO−1, and TFR1 were below −5 kcal/mol, primarily based on active site hydrogen bonding. Our findings suggest that fucoxanthin can induce ferroptosis in SCC−25 cells, highlighting its potential as a treatment for tongue cancer. Full article
(This article belongs to the Special Issue Food Chemistry in Asia—2nd Edition)
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15 pages, 3830 KiB  
Article
Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace
by Yumeng Huang, Chao Li, Siyuan Zheng, **ong Fu, Qiang Huang, Guang Liu and Qing Chen
Molecules 2024, 29(9), 2111; https://doi.org/10.3390/molecules29092111 - 2 May 2024
Viewed by 635
Abstract
Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using [...] Read more.
Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound–cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for develo** a functional food ingredient. Full article
(This article belongs to the Special Issue Food Chemistry in Asia—2nd Edition)
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