Advances in Fruits and Fruit Wines
Processing Methods, Functional Components, Innovative Technologies And Functional Activities
As an integral part of the daily diet, fruits are widely recognized for their exceptional sensory qualities and nutritional value. Fruit wines, made from these fruits, not only retain their unique flavors but are also rich in various health-promoting compounds, contributing to their growing popularity in the beverage market. Recent research has made significant advances in processing methods, innovative technologies, and the preservation of functional components in fruits and fruit wines. Different fruit varieties exhibit unique flavor profiles, and their quality is influenced by various cultivation and management practices. These insights offer valuable guidance to fruit growers, helping them select appropriate varieties and adjust cultivation conditions to meet market demands.
With the increasing consumer preference for low-alcohol, flavorful, and functional fermented fruit wines, it has become increasingly important to explore the retention of functional components in fruit wines and their functional activities. For instance, the potential health benefits of natural compounds in fruit wines, such as phenolic compounds and organic acids, along with the impact of innovative processing techniques like cold pressing and controlled fermentation on flavor and functional components, have garnered widespread attention. Further research and optimization of these processing techniques and the retention of functional components will provide critical references for fruit wine producers and consumers, thereby driving the continuous development and innovation of the fruit wine industry.
This special issue aims to systematically explore comparative studies of new and superior fruit varieties, the impact of cultivation practices on fruit quality regulation, the formation of unique qualities during fruit maturation, the optimization and innovation of fruit wine processing technologies, the sensory quality and functional components of fruits and fruit wines, and methods for the extraction and purification of functional components. The goal is to promote the development of the fruit industry and its related fields of fruit wine production.
Manuscripts are encouraged to include original research and reviews focusing on the aforementioned research topics, encompassing but not limited to the following:
● Comparative analysis of quality variations among different fruit varieties
● Impact of cultivation condition regulation on fruit quality
● Formation of quality during fruit ripening
● Comparative evaluation of fruit varieties suitable for enology
● Optimization of processing technologies for fruit wine production
● Exploration of innovative enology technologies
● Sensory quality assessment of flavor and aroma characteristics in fruit wines
● Mechanistic study of bioactive compound formation during the enology process
● Techniques for separating, purifying, and effectively retaining functional components
● Functional activities assessment of functional components present
Guest Editors
Prof. Dr. Xiaojun Liao
College of Food Science and Nutritional Engineering, China Agricultural University, China
Interests: Fruit and vegetable processing; Non-thermal food processing technologies; Processing and storage of agricultural products
Dr. Tingting Ma
College of Food Science and Engineering, Northwest A&F University, China
Interests: Fruit and vegetable processing; Fruit and vegetable nutrition
Prof. Dr. Xiangyu Sun
College of Enology, Northwest A&F University, China
Interests: Grape/wine/fruit wine green production, Quality analysis and comprehensive evaluation
Prof. Dr. Gastón Gutiérrez-Gamboa
Institute of Agricultural Research, Carillanca's Regional Research Institute, Vilcún, La Araucanía, Chile
Interests: Grape and wine chemistry, Viticultural zonification, Climate impacts on viticulture, Viticultural practices, Heritage vitiviniculture
Dr. Qianwen Zhang
Department of Plant and Soil Sciences, College of Agriculture and Life Sciences, Mississippi State University, USA
Interests: Vegetable and fruit production; Controlled environment agriculture; Organic cultivation, Phytochemical analysis
Dr. Junsi Yang
Department of Food Science and Technology, College of Agricultural Sciences and Natural Resources, University of Nebraska-Lincoln, USA
Interests: Green food processing; Lipid chemistry and processing; Bioactive carriers; Value-added processing of agricultural byproducts
Dr. Tiantian Lin
Department of Food Science, Cornell University, USA
Interests: Processing of fruits, vegetables, and pulses; Non-thermal processing; Bioavailability and efficacy of functional foods and ingredients; Food microencapsulation and delivery systems
Deadline
The deadline for manuscript submissions is 31 December 2024, but we can accommodate extensions on a case-by-case basis.
Keywords
Fruit variety comparison; Cultivation conditions influence; Phenological fruit quality formation; Beyond processing; Fruit varieties for enology; Innovative enology Technologies; Sensory quality assessment; Nutritional components formation; Separation and purification techniques; Nutritional value assessment
Submission Instructions
Please submit the full manuscript to Food Innovation and Advances via our online submission system and select the topic of this special issue (Fruits and fruit wines). In case of any queries, please contact Guest Editors directly:
Xiaojun Liao (liaoxjun@cau.edu.cn)
Tingting Ma (matingting@nwafu.edu.cn)
Xiangyu Sun (sunxiangyu@nwafu.edu.cn)
Gastón Gutiérrez-Gamboa (gaston.gutierrez@inia.cl)
Qianwen Zhang (qz72@msstate.edu)
Junsi Yang (jyang12@unl.edu)
Tiantian Lin (tl475@cornell.edu)
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In the world of food and nutrition, we are always searching for more user-friendly and effective delivery methods. For the elderly with swallowing difficulties, infants who haven’t learned to chew, or busy modern individuals, a thin, paper-like film that dissolves instantly in the mouth may be the ideal solution.An oral dissolving film is like a "nutrient stamp that melts." Placed on the tongue, it quickly releases the active ingredients embedded within. It requires no water to swallow, eliminating the risk of choking and bypassing the liver’s first-pass effect, allowing nutrients to be absorbed by the body more directly.From natural materials like pullulan and chitosan to modern technologies such as electrospinning and 3D printing, researchers are continually exploring the possibilities of materials and the boundaries of techniques, enabling this small film to carry a vast future of health and convenience. This is not just an innovation in dosage forms but also a thoughtful design, making nutritional supplementation effortless and elegant from now on.
Food Innovation and Advances 4(4): 490−499 doi: 10.48130/fia-0025-0047
