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Feature Papers in Food Chemistry—3rd Edition
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Feature Papers in Food Chemistry—3rd Edition

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

Deadline for manuscript submissions: 31 December 2024 | Viewed by 343

Special Issue Editors

Prof. Dr. Tristan Richard

E-Mail Website
Guest Editor
Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, ISVV, UR Enology, 33882 Villenave d’Ornon, France
Interests: bioactive natural products; polyphenols; vine and wine; NMR; authenticity
Dr. Mirella Nardini

E-Mail Website
Guest Editor
CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: biochemistry; food science; oxidative stress-related diseases; natural antioxidants; polyphenols
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is our pleasure to announce the 3rd Edition of the Special Issue entitled “Feature Papers in Food Chemistry”. This is a collection of important high-quality papers (original research articles or comprehensive review papers) published in open access format by Editorial Board Members or prominent scholars invited by the Editorial Office and the Guest Editors. This Special Issue aims to discuss new knowledge or new cutting-edge developments in the food chemistry research field through selected works in the hope of making a great contribution to the community. We intend for this Special Issue to be the best forum for disseminating excellent research findings as well as sharing innovative ideas in the field.

For the previous two editions, more information can be found at the following link:

Feature Papers in Food Chemistry—2nd Edition

Feature Papers in Food Chemistry

Prof. Dr. Tristan Richard
Dr. Mirella Nardini
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

  • food chemistry
  • functional food
  • ingredients
  • bioactivity
  • antioxidants
  • food safety and health
  • food processing

Related Special Issue

Published Papers (1 paper)

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Research

11 pages, 1656 KiB  
Article
Distribution of Main Bioactive Compounds from Saffron Species as a Function of Infusion Temperature and Time in an Oil/Water System
by Inmaculada Criado-Navarro, Carlos Augusto Ledesma-Escobar, Pedro Pérez-Juan and Feliciano Priego-Capote
Molecules 2024, 29(13), 3080; https://doi.org/10.3390/molecules29133080 - 28 Jun 2024
Viewed by 251
Abstract
Most research on saffron has focused on its composition and beneficial effects, while the culinary perspective to enhance its gastronomic potential remains unexplored. This study aims to define the transfer of the main compounds responsible for color, flavor, and aromatic properties, evaluating three [...] Read more.
Most research on saffron has focused on its composition and beneficial effects, while the culinary perspective to enhance its gastronomic potential remains unexplored. This study aims to define the transfer of the main compounds responsible for color, flavor, and aromatic properties, evaluating three critical variables: temperature (60 °C, 80 °C and 100 °C), infusion time (ranging from 10 to 30 min), and the composition of the medium (water, oil, and water/oil). Samples were analyzed using the LC-QTOF MS/MS and ISO 3632-1:2011 methods. The major compounds were crocins, including trans-crocin and picrocrocin. Among the flavonoids, kaempferol 3-O-sophoroside stands out. Regarding extraction conditions, crocins, glycoside flavonoids, and picrocrocin were enhanced in water, the former in 100% water and at low temperatures, while picrocrocin proved to be the most stable compound with extraction favored at high temperatures. The variable with the greatest incidence of picrocrocin isolation seemed to be the concentration of water since water/oil compositions reported higher concentrations. Safranal and kaempferol were enriched in the oil phase and at lower temperatures. This study provides a chemical interpretation for the appropriate gastronomic use of saffron according to its versatility. Finally, the determination of safranal using the ISO method did not correlate with that obtained using chromatography. Full article
(This article belongs to the Special Issue Feature Papers in Food Chemistry—3rd Edition)
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