Table of Content

Advances in Application of Biomass-Based Materials in Food Industry

Submission Deadline: 30 June 2024 Submit to Special Issue

Guest Editors

Hua-Min Liu, Associate Professor, Henan University of Technology, China.

Dr. Hua-Min Liu is an associate professor in the Department of Food Science and Technology, Henan University of Technology. He received his PhD from South China University of Technology in 2013. He also conducted research in 2015-2017 as a postdoc at Zhengzhou University. He has been focusing his research on the degradation of structural polysaccharide in oilseeds and subcritical low temperature extraction technology for edible oil. He has published over 55 international peer reviewed papers with over 800 citations (H-Index 15) as reported in Web of Science. He is now responsible for more than 5 items of research projects competitively granted from natural science foundation of china, Department of education of Henan Province and other institutions.

Zhao Qin, Henan University of Technology, China.

Dr. Zhao Qin, Lecturer, College of Food Science and Technology, Henan University of Technology, China. Dr. Zhao Qin received his doctoral degree from Zhengzhou University, China, in 2018. He also experienced a postdoctoral research fellowship at College of Food Science and Technology, Henan University of Technology, China, during 2018-2021. His research interests have been focused on the isolation, structural elucidation, and application of biological macromolecules including lignin, polysaccharide, and condensed tannin. He has authored or co-authored more than 20 papers in the peer-reviewed international journals and 2 book chapters. He has applied 5 patents.

Sen Ma, Assistant Professor, Henan University of Technology, China.

Dr. Sen Ma is an assistant professor in the Department of Grain Engineering, College of Food Science and Engineering, Henan University of Technology, China. He obtained his doctoral degree of sugar engineering from South China University of Technology. Prior to that, he received his bachelor’s degree in food science and engineering in Henan Agricultural University, and master’s degree in sugar engineering from Guangxi University, China. He is the head of the coarse grain processing team. He is conducting research in the field of cereal chemistry and quality. He is conducting research in the field of cereal chemistry and quality, especially focusing on understanding the structure, chemistry, interaction, and functionality of cereal dietary fibers and other components for quality and functional cereal grain food and product development. He has published more than 100 journal articles and delivered more than 20 patents.

Summary

Biomass-based macromolecules (e.g., cellulose, hemicellulose, lignin, pectin, chitosan, starch, condensed tannin) are widely available, inexpensive, biodegradable, and biocompatible. In recent years, biomass-based materials have been gradually used in the food industry, mainly in food processing and food safety. Compared to traditional materials, the biomass-based materials are much safer. Besides the excellent performance in enhancing the properties of food itself, these biomass-based materials also exhibit some other functionalities, such as anti-bacteria, anti-oxidation, anti-UV, anti-aging. So, these biomass-based materials have strong application value and development prospects in the food industry. Moreover, the development and application of these biomass-based materials in food industry will improve their utilization and contribute to the protection of the environment.


The focus of this special issue will be on the recent advances on in preparation, characterization, and application of biomass-based materials in food industry. This special issue accepts research and mini-review papers that will show a diversity of new developments in these areas.


Potential topics include but are not limited to the following:


1. Application for green packaging materials (biodegradable, bacteriostatic packaging materials, edible plastic wrap);

2. Application for food safety detection (as a carrier to load optical sensing materials);

3. Excellent carrier material for transporting insoluble and photosensitive active food functional molecules;

4. Stabilizers for processed foods;

5. The use of biomaterials as bioadditives to food (such as natural food preservatives etc.)

6. Application for adsorption and removal of organic hazards and pesticide residues in food.


Keywords

Biomass-based materials, Preparation, Characterization, Food process, Food safety

Published Papers


  • Open Access

    REVIEW

    Research Progress on Structure and Bioactivity of Longan Polysaccharide

    Xiaolong Ji, Shuli Zhang, Xueyuan Jin, Xin Yuan, Siqi Zhang, Xudan Guo, Fengcheng Shi, Yanqi Liu
    Journal of Renewable Materials, Vol.11, No.4, pp. 1631-1642, 2023, DOI:10.32604/jrm.2023.025844
    (This article belongs to this Special Issue: Advances in Application of Biomass-Based Materials in Food Industry)
    Abstract Longan originates from southern China and has high nutritional and health value. Recent phytochemistry and pharmacology studies have shown that polysaccharides are a main bioactive component of longan. Longan polysaccharides possess antioxidant, anti-aging, anti-tumor, immunomodulatory, and other bioactivities. Hot-water extraction, ethanol precipitation, and ultrasonic extraction are generally used to extract water-soluble longan polysaccharides. However, the relationship between the structure and bioactivity of longan polysaccharides remains unclear, requiring further investigation. The aim of this review is to evaluate the current literature focusing on the extraction, purification, structural characterization, and biological activity of longan polysaccharides. We believe that this review would provide… More >

Share Link

WeChat scan