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Volume 11
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Foods, Volume 11, Issue 12 (June-2 2022) – 152 articles

Cover Story (view full-size image): Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxidant activity, and chromatic parameters have been investigated before and after the fining process. Control of these factors will make it possible to modulate the main wine organoleptic properties, avoiding the addition of large amounts of fining agents and thus providing greater versatility during winemaking. View this paper
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13 pages, 811 KiB  
Article
Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies
by Nur Aini, Budi Sustriawan, Nadia Wahyuningsih and Ervina Mela
Foods 2022, 11(12), 1819; https://doi.org/10.3390/foods11121819 - 20 Jun 2022
Cited by 6 | Viewed by 9765
Abstract
The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats. The experimental animals were studied using a randomised block design with seven [...] Read more.
The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats. The experimental animals were studied using a randomised block design with seven groups of rats. The test groups were as follows: group 1, negative control rats (normal) fed standard; group 2, positive control rats (diabetic) fed standard; group 3, diabetic rats fed wheat cookies; group 4, diabetic rats fed C1 corn cookies; group 5, diabetic rats fed C2 corn cookies; group 6, diabetic rats fed C3 corn cookies; and group 7, diabetic rats fed C4 corn cookies. The tests on the rats revealed that the cookies had significant effects on blood sugar, malondialdehyde (MDA) and haemoglobin levels as well as body weight parameters. Corn cookies containing crystalline coconut sugar and virgin coconut oil (VCO) were effective at lowering blood sugar and MDA levels while increasing haemoglobin and body weight in diabetic rats. Significantly, after four weeks on this diet, rats with diabetes mellitus were in the same overall condition as normal rats. These findings suggest that these cookies may be gluten-free functional foods suitable for diabetics. These findings suggest that diabetics can safely consume maize cookies. Full article
(This article belongs to the Special Issue Advance in Biological Activities of Functional Food)
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20 pages, 8737 KiB  
Article
Polyphenols and Polysaccharides from Morus alba L. Fruit Attenuate High-Fat Diet-Induced Metabolic Syndrome Modifying the Gut Microbiota and Metabolite Profile
by Meixia Wan, Qing Li, Qianya Lei, Dan Zhou and Shu Wang
Foods 2022, 11(12), 1818; https://doi.org/10.3390/foods11121818 - 20 Jun 2022
Cited by 12 | Viewed by 3309
Abstract
Morus alba L. fruit, a medicinal and edible fruit in East Asia, showed potential health-promoting effects against metabolic syndrome (MetS). However, both the protective effects and mechanisms of different fractions extracted from Morus alba L. fruit against MetS remain unclear. Additionally, the gut [...] Read more.
Morus alba L. fruit, a medicinal and edible fruit in East Asia, showed potential health-promoting effects against metabolic syndrome (MetS). However, both the protective effects and mechanisms of different fractions extracted from Morus alba L. fruit against MetS remain unclear. Additionally, the gut microbiota and its metabolites are regarded as key factors in the development of MetS. This study aimed to investigate the potential role of polyphenols and polysaccharides derived from Morus alba L. fruit against MetS in high-fat diet (HFD)-fed mice, individually and in combination, focusing on remodeling effects on gut microbiota and metabolite profiles. In the study, polyphenols and polysaccharides derived from Morus alba L. fruit improved the traditional pharmacodynamic parameters of MetS, including reductions in body weight (BW) and fat accumulation, improvement in insulin resistance, regulation of dyslipidemia, prevention of pathological changes in liver, kidney and proximal colon tissue, and suppressive actions against oxidative stress. In particular, the group treated with polyphenols and polysaccharides in combination showed better efficacy. The relative abundance of beneficial bacterial genera Muribaculum and Lachnospiraceae_NK4A136_group were increased to various degrees, while opportunistic pathogens such as Prevotella_2, Bacteroides, Faecalibacterium and Fusobacterium were markedly decreased after treatments. Moreover, fecal metabolite profiles revealed 23 differential metabolites related to treatments with polyphenols and polysaccharides derived from Morus alba L. fruit, individually and in combination. Altogether, these results demonstrated that polyphenols and polysaccharides derived from Morus alba L. fruit attenuated MetS in HFD-fed mice, and improved the gut microbiota composition and fecal metabolite profiles. Full article
(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends, Efficacy Evaluation, and Safety)
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16 pages, 2214 KiB  
Article
Development, Characterization and Incorporation of Alginate-Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies
by Danijela Šeremet, Martina Štefančić, Predrag Petrović, Sunčica Kuzmić, Shefkije Doroci, Ana Mandura Jarić, Aleksandra Vojvodić Cebin, Rada Pjanović and Draženka Komes
Foods 2022, 11(12), 1816; https://doi.org/10.3390/foods11121816 - 20 Jun 2022
Cited by 17 | Viewed by 2770
Abstract
Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to [...] Read more.
Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid. The aim of the present study was to formulate delivery systems containing bioactive compounds from ground ivy in encapsulated form and incorporated into candies. Liposomes were examined as the encapsulation systems that were additionally coated with an alginate–plant protein gel to reduce leakage of the incorporated material. Bioactive characterization of the ground ivy extract showed a high content of total phenolics (1186.20 mg GAE/L) and rosmarinic acid (46.04 mg/L). The formulation of liposomes with the high encapsulation efficiency of rosmarinic acid (97.64%), with at least a double bilayer and with polydisperse particle size distribution was achieved. Alginate microparticles reinforced with rice proteins provided the highest encapsulation efficiency for rosmarinic acid (78.16%) and were therefore used for the successful coating of liposomes, as confirmed by FT-IR analysis. Coating liposomes with alginate–rice protein gel provided prolonged controlled release of rosmarinic acid during simulated gastro-intestinal digestion, and the same was noted when they were incorporated into candies. Full article
(This article belongs to the Special Issue Encapsulation and Implementation of Bioactive Compounds in the Production of Functional Food Products)
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11 pages, 1462 KiB  
Article
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties
by Mahsa Majzoobi, Fatemeh Ghiasi, Mohammad Hadi Eskandari and Asgar Farahnaky
Foods 2022, 11(12), 1815; https://doi.org/10.3390/foods11121815 - 20 Jun 2022
Cited by 8 | Viewed by 3069
Abstract
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. [...] Read more.
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm. Full article
(This article belongs to the Special Issue Agro-Food Waste as Source of Nutraceuticals)
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13 pages, 4641 KiB  
Article
Comparison of the Effects of 5-Hydroxymethylfurfural in Milk Powder Matrix and Standard Water on Oxidative Stress System of Zebrafish
by Yingyu Hou, Xinyue Zhang, Xixia Liu, Qin Wu, Jianjun Hou, Ping Su and Qian Guo
Foods 2022, 11(12), 1814; https://doi.org/10.3390/foods11121814 - 20 Jun 2022
Cited by 6 | Viewed by 2674
Abstract
5-Hydroxymethylfurfural (5-HMF) and furfural (FF) are products of the maillard reaction (MR) in milk powder and their safety is controversial. The concentration changes of 5-HMF and FF after a period of cold storage were determined by high-performance liquid chromatography (HPLC). Then, we compared [...] Read more.
5-Hydroxymethylfurfural (5-HMF) and furfural (FF) are products of the maillard reaction (MR) in milk powder and their safety is controversial. The concentration changes of 5-HMF and FF after a period of cold storage were determined by high-performance liquid chromatography (HPLC). Then, we compared the toxicity effects of 5-HMF (2, 20, or 200 μM) in milk powder matrix and standard water on the oxidative stress system of zebrafish embryos. The results showed that the concentration of 5-HMF was stable, and the concentration of FF degraded over time. 5-HMF-exposed zebrafish embryos had a LC50 value of 961 μM for 120 h. High-concentration of 5-HMF exposure resulted in developmental toxicity and induced oxidative stress. 5-HMF exposure resulted in low expression of gstr gene at 200 μM in both matrices. Moreover, sod, cat, gstr, and gpxla genes were differentially highly expressed in other groups or showed no significant difference. Residual levels in all groups were well below the exposed dose, with a maximum value of only 0.4‰. These results provided a theoretical basis for understanding the effects of 5-HMF exposure in milk powder matrix on the oxidative stress system and suggested that the presence of 5-HMF in our daily consumption of milk powder does not produce significant toxic effects and need not be overstressed. Full article
(This article belongs to the Section Food Quality and Safety)
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12 pages, 2890 KiB  
Article
Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates
by Pei Zhu, Ying Zhang, Dianwei Zhang, Luxuan Han, Huilin Liu and Baoguo Sun
Foods 2022, 11(12), 1813; https://doi.org/10.3390/foods11121813 - 20 Jun 2022
Cited by 8 | Viewed by 2314
Abstract
As a special polyphenolic compound in oats, the physiological function of oat avenanthramides (AVAs) drives a variety of biological activities, and plays an important role in the prevention and treatment of common chronic diseases. In this study, the optimum extraction conditions and structural [...] Read more.
As a special polyphenolic compound in oats, the physiological function of oat avenanthramides (AVAs) drives a variety of biological activities, and plays an important role in the prevention and treatment of common chronic diseases. In this study, the optimum extraction conditions and structural identification of AVAs from oats was studied. The inhibitory effect of AVAs from oats on advanced glycation end-products (AGEs) in a glucose–casein simulation system was evaluated, and this revealed dose-dependent inhibitory effects. The trapping capacity of AVAs to the α-dicarbonyl compounds of AGE intermediate products was determined by HPLC–MS/MS, and the results indicate that AVA 2c, AVA 2p, and AVA 2f exhibited the ability to capture α-dicarbonyl compounds. More importantly, AVA 2f was found to be more efficient than AVA 2p at inhibiting superoxide anion radical (O2−), hydroxyl radical (OH), and singlet oxygen (1O2) radical generation, which may be the main reason that AVA 2f was more efficient than AVA 2p in AGE inhibition. Thus, this research presents a promising application of AVAs from oats in inhibiting the food-borne AGEs formed in food processing. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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14 pages, 2237 KiB  
Article
Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion
by Randy Adjonu, Gregory S. Doran, Peter Torley, Gilbert O. Sampson and Samson O. Agboola
Foods 2022, 11(12), 1812; https://doi.org/10.3390/foods11121812 - 20 Jun 2022
Cited by 6 | Viewed by 2260
Abstract
Whey protein isolate (WPI)-derived bioactive peptide fractions (1–3, 3–5, 5–10, 1–10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, [...] Read more.
Whey protein isolate (WPI)-derived bioactive peptide fractions (1–3, 3–5, 5–10, 1–10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive <10 kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive >10 kDa fractions formed stable nanoemulsions (diameter = 174–196 nm); however, their performance was dependent on the peptide concentration (1–4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 °C) than at higher (25 °C) temperatures. This study has shown that by optimizing peptide size using ultrafiltration, enzyme type and emulsification conditions (emulsifier concentration and storage conditions), stable nanoemulsions can be produced using WPI-derived bioactive peptides, demonstrating the dual-functionality of WPI peptides. Full article
(This article belongs to the Special Issue Novel Food Emulsions: Structures and Functionality)
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17 pages, 1106 KiB  
Review
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products
by Aswathi Soni and Gale Brightwell
Foods 2022, 11(12), 1811; https://doi.org/10.3390/foods11121811 - 20 Jun 2022
Cited by 12 | Viewed by 4088
Abstract
Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing involves sterilization (canning [...] Read more.
Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing involves sterilization (canning and retorting) and pasteurization. The parameters used to design the thermal processing regime depend on the time (minutes) required to eliminate a known population of bacteria in a given food matrix under specified conditions. However, due to the effect of thermal exposure on the sensitive nutrients such as vitamins or bioactive compounds present in fruits and vegetables, alternative technologies and their combinations are required to minimize nutrient loss. The novel moderate thermal regimes aim to eliminate bacterial contaminants while retaining nutritional quality. This review focuses on the “thermal” processing regimes for fruit and vegetable products, including conventional sterilization and pasteurization as well as mild to moderate thermal techniques such as pressure-assisted thermal sterilization (PATS), microwave-assisted thermal sterilization (MATS) and pulsed electric field (PEF) in combination with thermal treatment as a hurdle approach or a combined regime. Full article
(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)
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16 pages, 3201 KiB  
Article
Transcriptional Biomarkers and Immunohistochemistry for Detection of Illicit Dexamethasone Administration in Veal Calves
by Alessandro Benedetto, Elena Biasibetti, Elisa Robotti, Emilio Marengo, Valentina Audino, Elena Bozzetta and Marzia Pezzolato
Foods 2022, 11(12), 1810; https://doi.org/10.3390/foods11121810 - 20 Jun 2022
Cited by 2 | Viewed by 1839
Abstract
Corticosteroids such as Dexamethasone (DEX) are commonly licensed for therapy in meat animals due to their known pharmacological properties. However, their misuse aimed to achieve anabolic effects is often found by National Residues Control Plans. The setup of a complementary “biomarker based” methods [...] Read more.
Corticosteroids such as Dexamethasone (DEX) are commonly licensed for therapy in meat animals due to their known pharmacological properties. However, their misuse aimed to achieve anabolic effects is often found by National Residues Control Plans. The setup of a complementary “biomarker based” methods to unveil such illicit practices is encouraged by current European legislation. In this study, the combined use of molecular and histological quantitative techniques was applied on formalin fixed paraffin embedded (FFPE) muscle samples to assess the effects of illicit DEX treatment on veal calves. A PCR array, including 28 transcriptional biomarkers related to DEX exposure, was combined with a histochemical analysis of muscle fiber. An analysis based on unsupervised (PCA) and supervised (PLS-DA and Kohonen’s SOM) methods, was applied in order to define multivariate models able to classify animals suspected of illicit treatment by DEX. According to the conventional univariate approach, a not-significant reduction in type I fibres was recorded in the DEX-treated group, and only 12 out of 28 targeted genes maintained their expected differential expression, confirming the technical limitations of a quantitative analysis on FFPE samples. However, the multivariate models developed highlighted the possibility to establish complementary screening strategies, particularly when based on transcriptional biomarkers characterised by low expression profiles. Full article
(This article belongs to the Special Issue Rapid and Untargeted Methods for Residues and Food Frauds)
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13 pages, 2028 KiB  
Article
The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate
by Zhi-Hong Zhang, Bangjie Yu, Qili Xu, Zhenyu Bai, Kai Ji, Xianli Gao, Bo Wang, Rana Muhammad Aadil, Haile Ma and Rensong Xiao
Foods 2022, 11(12), 1809; https://doi.org/10.3390/foods11121809 - 20 Jun 2022
Cited by 14 | Viewed by 3098
Abstract
Spirulina (Artrhospira platensis) is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios [...] Read more.
Spirulina (Artrhospira platensis) is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios of gum Arabic (GA) and whey protein isolate (WPI) through freeze-drying to improve the chemical stability of CH. As a result, a* and C* values of the microcapsules prepared from GA:WPI ratios (3:7) were −8.94 ± 0.05 and 15.44 ± 0.08, respectively. The GA fraction increased from 1 to 9, and encapsulation efficiency (EE) of microcapsules also increased by 9.62%. Moreover, the absorption peaks of CH at 2927 and 1626 cm−1 in microcapsules emerged as a redshift detected by FT-IR. From SEM images, the morphology of microcapsules changed from broken glassy to irregular porous flake-like structures when the GA ratio increased. In addition, the coated microcapsules (GA:WPI = 3:7) showed the highest DPPH free radical scavenging activity (SADPPH) (56.38 ± 0.19) due to low moisture content and better chemical stability through thermogravimetric analysis (TGA). Conclusively, GA and WPI coacervates as the wall material may improve the stability of CH extracted from spirulina. Full article
(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)
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11 pages, 757 KiB  
Article
Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand
by Alongkote Singhato, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa and Chanika Chimkerd
Foods 2022, 11(12), 1808; https://doi.org/10.3390/foods11121808 - 19 Jun 2022
Cited by 12 | Viewed by 2836
Abstract
Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish [...] Read more.
Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 marine) most-commonly consumed by the Thai people. The fish were purchased from three representative wholesale markets within or nearby to Bangkok. All fish species were prepared to determine their edible portions (EP) and moisture contents. Total Se in fresh, boiled, and fried fish were analysed using Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-QQQ-MS). In general, higher levels of Se were found in marine fish (37.1–198.5 µg/100 g EP in fresh fish, 48.0–154.4 µg/100 g EP in boiled fish, and 52.9–262.4 µg/100 g EP in fried fish) compared to freshwater fish (6.9–29.4 µg/100 g EP in fresh fish, 10.1–26.5 µg/100 g EP in boiled fish, and 13.7–43.8 µg/100 g EP in fried fish). While Longtail tuna showed significantly higher Se content than other fish (p < 0.05), boiled Longtail tuna had significantly lower true retention of Se than the other fish (p < 0.05). Most fish species retained a high level of selenium (ranged 64.1–100.0% true retention in boiling and frying). Longtail tuna, Short-bodied mackerel, Indo-pacific Spanish mackerel, Nile tilapia, and red Nile tilapia–cooked by boiling and frying–are recommended for consumption as excellent sources of selenium. Full article
(This article belongs to the Topic Food Processing and Preservation)
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22 pages, 3492 KiB  
Article
Short vs. Long-Distance Avocado Supply Chains: Life Cycle Assessment Impact Associated to Transport and Effect of Fruit Origin and Supply Conditions Chain on Primary and Secondary Metabolites
by Romina Pedreschi, Excequel Ponce, Ignacia Hernández, Claudia Fuentealba, Antonio Urbina, Jose J. González-Fernández, Jose I. Hormaza, David Campos, Rosana Chirinos and Encarna Aguayo
Foods 2022, 11(12), 1807; https://doi.org/10.3390/foods11121807 - 19 Jun 2022
Cited by 14 | Viewed by 7046
Abstract
Avocado consumption and trade are increasing worldwide, with North America and Europe being the main importing regions. Spain is the major European avocado producer (90% of the production), yet it only supplies 10% of the market. Consequently, more than 90% of the avocados [...] Read more.
Avocado consumption and trade are increasing worldwide, with North America and Europe being the main importing regions. Spain is the major European avocado producer (90% of the production), yet it only supplies 10% of the market. Consequently, more than 90% of the avocados consumed in Europe are imported from overseas, mainly from Chile and Peru. In this work, the Life Cycle Assessment (LCA) impact associated with the transport of two avocado supply chains (short (Spanish) and long (Chilean)) and the effect of the fruit origin and distance of both chains on primary and secondary metabolites from harvest to edible ripeness were evaluated using a gas chromatography-mass spectrometry (GC-MS) and liquid chromatography coupled to diode array detection (LC-DAD) based metabolite analysis. The LCA transport impact of the fresh supply chain from production centers in Chile (Quillota) and Spain (Malaga), and then the distribution to several cities in Europe, suggested road export from Spain to European capitals to have the lowest impact (0.14 to 0.22 kg CO2 eq/kg of avocado). When export from Chile was considered, the option of oceanic freight to European ports closer to final destinations was clearly a better option (0.21 to 0.26 kg CO2 eq/kg) than via the Algeciras port in Spain followed by road transport to final destinations in European capitals (0.34 to 0.43 kg CO2 eq/kg), although the situation could be somewhat different if the avocados are transported from the destination ports in northern Europe to long-distance capitals in other European countries. Fruit origin had a significant impact on avocado primary and secondary metabolites. The conditions of the supply chain itself (10 d in cold storage in regular conditions vs. 30 d cold storage + controlled atmosphere conditions) largely influence the fate of some metabolites that certainly affect the pool of metabolites at edible ripeness. The long-assumed hypothesis that the longer the supply chain the more negative impact on nutritional and functional compounds might not hold in this case, as long as transport conditions are adequate in terms of temperature, atmosphere conditions, and time considering distance from origin to destination. Full article
(This article belongs to the Section Plant Foods)
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15 pages, 954 KiB  
Article
Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO2 Techniques
by Kashif Ghafoor, Md. Zaidul Islam Sarker, Fahad Y. Al-Juhaimi, Elfadil E. Babiker, Mohammed S. Alkaltham and Abdullah K. Almubarak
Foods 2022, 11(12), 1806; https://doi.org/10.3390/foods11121806 - 19 Jun 2022
Cited by 18 | Viewed by 3251
Abstract
Date (Phoenix dactylifera) seed is a potential source of natural antioxidants, and the use of innovative green and low temperature antioxidant recovery techniques (using CO2 as solvent) such as supercritical fluid (SFE) and subcritical (SubCO2) extractions can improve [...] Read more.
Date (Phoenix dactylifera) seed is a potential source of natural antioxidants, and the use of innovative green and low temperature antioxidant recovery techniques (using CO2 as solvent) such as supercritical fluid (SFE) and subcritical (SubCO2) extractions can improve their yields and quality in the extracts. SFE, SubCO2 and Soxhlet techniques were employed to enrich antioxidants in extracts from Sukari (SKSE), Ambara (AMSE), Majdool (MJSE) and Sagai (SGSE) date seeds. Extract yields were evaluated and modelled for SFE extract using response surface methodology. Significantly higher (p < 0.05) phenolics (143.48–274.98 mg GAE/100 g), flavonoids (78.35–141.78 mg QE/100 g), anthocyanins (0.39–1.00 mg/100 g), and carotenoid (1.42–1.91 mg BCE/100 g) contents were detected in extracts obtained using SFE and SubCO2 methods. The evaluation of in vitro antioxidant properties showed that SFE and SubCO2 seed extracts demonstrated promising antioxidant (13.42–23.83 µg AAE/mL), antiradical (228.76–109.69 µg/mL DPPH IC50), ferric reducing antioxidant power (1.43–2.10 mmol TE/100 g) and ABTS cation scavenging (375.74-717.45 µmol TE/100 g) properties that were significantly higher than Soxhlet extracts. Both SFE and SubCO2 techniques can be effectively utilized as innovative and environmentally friendly alternatives to obtain high quality antioxidant rich extracts from date seed. These extracts may have potential functional and nutraceutical applications. Full article
(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)
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16 pages, 1627 KiB  
Article
Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry (Rubus idaeus L. cv. ‘Kweli’)
by Tiago M. Vieira, Vítor D. Alves and Margarida Moldão Martins
Foods 2022, 11(12), 1805; https://doi.org/10.3390/foods11121805 - 19 Jun 2022
Cited by 15 | Viewed by 3734
Abstract
The main objective of this study was to extend the shelf life of fresh red raspberry (Rubus idaeus. L. cv. ‘Kweli’) by using active film-pads inside commercial compostable packages. The pads were produced with chitosan (Ch) with the incorporation of green [...] Read more.
The main objective of this study was to extend the shelf life of fresh red raspberry (Rubus idaeus. L. cv. ‘Kweli’) by using active film-pads inside commercial compostable packages. The pads were produced with chitosan (Ch) with the incorporation of green tea (GTE) and rosemary (RSME) ethanolic extracts as natural antifungal agents. Pads were placed on the bottom of commercial fruit trays underneath the fruits, and the trays were heat-sealed with a polyacid lactic (PLA) film. Preservation studies were carried out over 14 days of storage at refrigeration temperature (4 °C). Raspberry samples were periodically analyzed throughout storage, in terms of quality attributes (fungal decay, weight loss, firmness, surface color, pH, total soluble solids), total phenolic content and antioxidant activity. Gas composition inside the packages was also analyzed over time. From the packaging systems tested, the ones with active film-pads Ch + GTE and Ch + RSME were highly effective in reducing fungal growth and decay of raspberry during storage, showing only around 13% and 5% of spoiled fruits after 14 days, respectively, in contrast with the packages without pads (around 80% of spoiled fruits detected). In addition, fruits preserved using packages with Ch + RSME active film-pads showed lower mass loss (5.6%), decreased firmness (3.7%) and reduced antioxidant activity (around 9% and 15% for DPPH and FRAP methods, respectively). This sustainable packaging presents a potential strategy for the preservation of raspberries and other highly perishable small fruits. Full article
(This article belongs to the Special Issue Advance in Post-harvest Preservation Technology)
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22 pages, 651 KiB  
Article
Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health
by Sanja Radeka, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Igor Lukić, Fumica Orbanić, Teodora Zaninović Jurjević and Štefica Dvornik
Foods 2022, 11(12), 1804; https://doi.org/10.3390/foods11121804 - 19 Jun 2022
Cited by 17 | Viewed by 3678
Abstract
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe [...] Read more.
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption. Full article
(This article belongs to the Special Issue Grape Wine: Physicochemical Properties, Sensory Attributes and Health Benefits)
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10 pages, 1280 KiB  
Article
Effect of Apple Consumption on Postprandial Blood Glucose Levels in Normal Glucose Tolerance People versus Those with Impaired Glucose Tolerance
by Yutaka Inoue, Lianne Cormanes, Kana Yoshimura, Aiko Sano, Yumiko Hori, Ryuichiro Suzuki and Ikuo Kanamoto
Foods 2022, 11(12), 1803; https://doi.org/10.3390/foods11121803 - 19 Jun 2022
Cited by 6 | Viewed by 6278
Abstract
The present study investigated the effect of apple consumption on postprandial blood glucose and insulin levels in subjects with normal versus impaired glucose tolerance. The study participants were ten healthy subjects with no glucose intolerance (normal subjects) (mean, 24.4 ± 4.8 years) and [...] Read more.
The present study investigated the effect of apple consumption on postprandial blood glucose and insulin levels in subjects with normal versus impaired glucose tolerance. The study participants were ten healthy subjects with no glucose intolerance (normal subjects) (mean, 24.4 ± 4.8 years) and nine subjects with impaired glucose tolerance (mean, 45.2 ± 11.1 years, including 2 on insulin therapy). The test meal included white rice (148 g) and a Fuji apple (150 g). The normal subjects were randomly divided into two groups: the apple-first group, wherein the subjects consumed white rice 5 min after consuming the apple, and the rice-first group, wherein the subjects consumed an apple 5 min after consuming the white rice. Blood samples were then taken from both groups for 3 h. In addition, the subjects with impaired glucose tolerance received the same treatment as the normal subjects, with the difference being glucose level monitoring according to the order in which the apples were consumed. In the normal subjects, the Cmax of Δblood glucose and Δinsulin levels were 54.0 ± 5.0 mg/dL and 61.9 ± 7.2 µU/dL versus 46.2 ± 5.9 mg/dL and 49.8 ± 8.5 µU/dL in the rice-first and apple-first groups, respectively. The incremental area under the curve (iAUC) of insulin tended to decrease in the apple-first group. In the impaired glucose tolerance subjects, the Cmax of Δblood glucose was 75.2 ± 7.2 mg/dL in the apple-first group compared to 90.0 ± 10.0 mg/dL in the rice-first group, which was a significant difference (p < 0.05). The iAUC of blood glucose was lower in the apple-first group. Eating an apple before a meal may be a simple and effective strategy for managing the glycaemic response in individuals with impaired glucose tolerance. Full article
(This article belongs to the Section Food Nutrition)
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15 pages, 3187 KiB  
Article
Selection and Characterization of DNA Aptamers for Constructing Aptamer-AuNPs Colorimetric Method for Detection of AFM1
by Ruobing Liu, Fuyuan Zhang, Yaxin Sang, Minxuan Liu, Minghui Shi and Xianghong Wang
Foods 2022, 11(12), 1802; https://doi.org/10.3390/foods11121802 - 18 Jun 2022
Cited by 17 | Viewed by 3211
Abstract
Aflatoxin M1 (AFM1), one of the most toxic mycotoxins, is a feed and food contaminant of global concern. To isolate the ssDNA aptamer of AFM1, synthesized magnetic graphene oxide nanomaterials, 12 rounds of subtractive systematic evolution of ligands by exponential enrichment (SELEX) selection [...] Read more.
Aflatoxin M1 (AFM1), one of the most toxic mycotoxins, is a feed and food contaminant of global concern. To isolate the ssDNA aptamer of AFM1, synthesized magnetic graphene oxide nanomaterials, 12 rounds of subtractive systematic evolution of ligands by exponential enrichment (SELEX) selection were carried out. As a result, 24 candidate aptamers were selected, and their sequence similarity exceeded 97%. Their binding affinity and specificity were further examined by fluorescence and biofilm interferometry (BLI) methods. One aptamer (Apt-5) against AFM1 with a high affinity and specificity was isolated and demonstrated to be the optimal aptamer, whose dissociation constant reached the nanomolar level, Kd = 8.12 ± 1.51 nM. Additionally, molecular docking studies were used to predict the possible binding sites and mechanisms of the two. Based on Apt-5, an unlabeled aptamer-AuNPs colorimetric method was established to detect AFM1 in milk with a linear range of 0.078–10 ng/mL, and the actual detection limit was 0.078 ng/mL. These results demonstrated that this detection technique could be useful for the quantitative determination of AFM1 in milk and dairy products. Full article
(This article belongs to the Special Issue Rapid Analysis Technology for Food Quality and Safety)
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12 pages, 1782 KiB  
Article
Frozen-Phase High-Pressure Destruction Kinetics of Escherichia coli as Influenced by Application Mode, Substrate, and Enrichment Medium
by Chunfang Wang, Hongru Liu, Yong Yu and Yongjin Qiao
Foods 2022, 11(12), 1801; https://doi.org/10.3390/foods11121801 - 18 Jun 2022
Cited by 4 | Viewed by 1910
Abstract
The synergistic effect of frozen-phase high pressure (HP) on the inactivation of E. coli ATCC 25922 cultures in suspension medium, Chinese bayberry juice (pH 3.0), and carrot juice (pH 6.5) was evaluated. The survivor count of E. coli remained at 3.36 log CFU/mL [...] Read more.
The synergistic effect of frozen-phase high pressure (HP) on the inactivation of E. coli ATCC 25922 cultures in suspension medium, Chinese bayberry juice (pH 3.0), and carrot juice (pH 6.5) was evaluated. The survivor count of E. coli remained at 3.36 log CFU/mL on a nonselective brain heart infusion (BHIA) medium, while no survivor was detected on a selective violet red bile agar (VRBA) medium after a 5 min hold pressure at 250 MPa in a frozen culture suspension. BHIA was suitable for safe testing of the injured E coli cells after HP treatment in frozen state. Frozen Chinese bayberry juice showed higher sensitivity to HP treatment for its matrix property with high sterilizing efficiency at 170 MPa. Two pulses exhibited a significant inactivation effect in frozen samples compared with one pulse, especially for the Chinese bayberry juice with different pressure levels. The destruction kinetics of HP pulse mode followed the first-order rate kinetics with a Zp value of 267 MPa in frozen carrot juice. Our results evaluated the influenced factors of frozen HP destruction effects, including the medium, substrate, and application mode. The frozen HP destruction kinetics of pulses afford us better understanding of the technology application in the food industry. Full article
(This article belongs to the Special Issue Ultra-High-Pressure Processing of Fruit and Vegetable Products)
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18 pages, 2222 KiB  
Article
Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties
by Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte and Fatih Ozogul
Foods 2022, 11(12), 1800; https://doi.org/10.3390/foods11121800 - 18 Jun 2022
Cited by 7 | Viewed by 2995
Abstract
There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment Suillus luteus, Boletus edulis, Cantharellus cibarius, and Rozites caperata with [...] Read more.
There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment Suillus luteus, Boletus edulis, Cantharellus cibarius, and Rozites caperata with LAB strains (Lacticaseibacillus casei LUHS210 and Liquorilactobacillus uvarum LUHS245) and to evaluate the influence of this technology on colour characteristics, pH, mould/yeast count, liking, emotional response, volatile compound (VC) profile, and the formation of biogenic amines (BA). Additionally, ultrasonication or prolonged thermal treatment were applied before fermentation. The LUHS245 strain showed better preservation properties in the case of fungal inhibition; however, prolonged thermal treatment and/or ultrasound pre-treatment ensure safer fermentation. Mushroom species and type of pre-treatment had a significant effect on colour coordinates and pH (p ≤ 0.0001). A greater variety of VC was identified in pre-treated and fermented samples. Significant differences were found between the emotions induced in consumers. The lowest sum of BA was found in thermally pre-treated and fermented R. caperata, while the highest was in ultrasonicated and fermented B. edulis. Finally, despite good overall acceptability, it is important to select appropriate LAB strains for the fermentation of edible mushrooms to ensure their safety in the case of BA formation. Full article
(This article belongs to the Section Food Microbiology)
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16 pages, 2484 KiB  
Article
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties
by Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone and Francesco Caponio
Foods 2022, 11(12), 1799; https://doi.org/10.3390/foods11121799 - 18 Jun 2022
Cited by 28 | Viewed by 4445
Abstract
Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its [...] Read more.
Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600–425, 425–300, 300–212 and 212–150 µm) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the “source of fiber” nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores. Full article
(This article belongs to the Topic Bioactives and Ingredients from Agri-Food Wastes)
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19 pages, 4098 KiB  
Article
Effect of Drought Stress on Degradation and Remodeling of Membrane Lipids in Nostoc flagelliforme
by Meng Wang, Qiang Zhu, Xiaoxu Li, Jinhong Hu, Fan Song, Wangli Liang, Xiaorong Ma, Lingxia Wang and Wenyu Liang
Foods 2022, 11(12), 1798; https://doi.org/10.3390/foods11121798 - 18 Jun 2022
Cited by 9 | Viewed by 2544
Abstract
Nostoc flagelliforme is a kind of terrestrial edible cyanobacteria with important ecological and economic value which has developed special mechanisms to adapt to drought conditions. However, the specific mechanism of lipidome changes in drought tolerance of N. flagelliforme has not been well understood. [...] Read more.
Nostoc flagelliforme is a kind of terrestrial edible cyanobacteria with important ecological and economic value which has developed special mechanisms to adapt to drought conditions. However, the specific mechanism of lipidome changes in drought tolerance of N. flagelliforme has not been well understood. In this study, the ultra-high-performance liquid chromatography and mass spectrometry were employed to analyze the lipidome changes of N. flagelliforme under dehydration. A total of 853 lipid molecules were identified, of which 171 were significantly different from that of the control group. The digalactosyldiacylglycerol/monogalactosyldiacylglycerol (DGDG/MGDG) ratio was increased. The amount of wax ester (WE) was sharply decreased during drought stress, while Co (Q10) was accumulated. The levels of odd chain fatty acids (OCFAs) were increased under dehydration, positively responding to drought stress according to the energy metabolism state. In conclusion, the lipidomic data corroborated that oxidation, degradation, and biosynthesis of membrane lipids took place during lipid metabolism, which can respond to drought stress through the transformation of energy and substances. Besides, we constructed a lipid metabolic model demonstrating the regulatory mechanism of drought stress in N. flagelliforme. The present study provides insight into the defense strategies of cyanobacteria in lipid metabolic pathways. Full article
(This article belongs to the Section Plant Foods)
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16 pages, 2077 KiB  
Article
Characterization of a Commercial Whey Protein Hydrolysate and Its Use as a Binding Agent in the Whey Protein Isolate Agglomeration Process
by Baheeja J. Zaitoun, Niels Palmer and Jayendra K. Amamcharla
Foods 2022, 11(12), 1797; https://doi.org/10.3390/foods11121797 - 18 Jun 2022
Cited by 6 | Viewed by 2975
Abstract
The first objective of this study was to characterize the chemical properties of three lots of whey protein hydrolysate (WPH) obtained from a commercial manufacturer. The degree of hydrolysis (DH) of WPH was between 13.82 and 15.35%, and was not significantly (p [...] Read more.
The first objective of this study was to characterize the chemical properties of three lots of whey protein hydrolysate (WPH) obtained from a commercial manufacturer. The degree of hydrolysis (DH) of WPH was between 13.82 and 15.35%, and was not significantly (p > 0.05) different between the batches. From MALDI-TOF, 10 to 13 different peptides were observed in the range of 2.5–5 kDa and 5–8 kDa, respectively. The second objective of the study was to evaluate the effectiveness of WPH as a binder in whey protein isolate (WPI) wet agglomeration. For this purpose, a 3 × 3 × 2 factorial design was conducted with pre-wet mass (60, 100, and 140 g), WPH concentration (15, 20, and 25%), and flow rate (4.0 and 5.6 mL·min−1) as independent variables. WPI agglomeration was carried out in a top-spray fluid bed granulator (Midi-Glatt, Binzen, Germany). Agglomerated WPI samples were stored at 25 °C and analyzed for moisture content (MC), water activity, relative dissolution index (RDI), and emulsifying capacity. Pre-wet mass, flow rate, and the WPH concentration had a significant (p < 0.05) effect on the MC. Moreover, all interactions among the main effects had also a significant (p < 0.05) effect on MC. High MC and water activity were observed for the treatments with a higher pre-wet volume and higher flow rate, which also resulted in clumping of the powders. The treatment with the 60 g pre-wet mass, 20% WPH concentration, and 5.6 mL·min−1 flow rate combination had the highest RDI among all the samples. In conclusion, WPH can be used as a potential alternative to soy lecithin in WPI wet agglomeration. Full article
(This article belongs to the Section Dairy)
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22 pages, 660 KiB  
Review
Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products
by Ashok Sarkar and Bin Xiao Fu
Foods 2022, 11(12), 1796; https://doi.org/10.3390/foods11121796 - 18 Jun 2022
Cited by 16 | Viewed by 4209
Abstract
There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, traditional efforts to advance development in these areas with respect [...] Read more.
There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, traditional efforts to advance development in these areas with respect to raw material, equipment, and process improvements have been influenced by growing awareness of issues around food safety, health and nutrition, and climate change, necessitating that development strategies incorporate specific considerations relating to safety, traceability, and sustainability. We examined improvements in durum wheat quality and innovations in milling and the resulting impact on product quality in light of these considerations, which are now fundamental to the planning and development of any food process, as required by consumers and regulators alike. Full article
(This article belongs to the Special Issue Durum Wheat Products - Recent Advances)
9 pages, 2529 KiB  
Article
Effect of Encapsulated Ferrous Sulphate Fortified Salt on Hemoglobin Levels in Anemic Rats
by Dasharath B. Shinde, Santosh S. Koratkar, Vinay Rale, Shashikala NM and Neetu Mishra
Foods 2022, 11(12), 1795; https://doi.org/10.3390/foods11121795 - 17 Jun 2022
Cited by 3 | Viewed by 2808
Abstract
(1) Background: Iron deficiency anemia is a significant nutritional problem all over the world. Salt formulations supplemented with encapsulated iron and iodine (double-fortified) were tested for their efficacy in managing iron deficiency anemia. In this study, we have checked the effect of these [...] Read more.
(1) Background: Iron deficiency anemia is a significant nutritional problem all over the world. Salt formulations supplemented with encapsulated iron and iodine (double-fortified) were tested for their efficacy in managing iron deficiency anemia. In this study, we have checked the effect of these double-fortified salt formulations (iron and iodine) on hemoglobin (Hb) levels in anemic Wistar male rats. (2) Methods: The study was divided into two phases, viz., the development of anemia in the first phase and then the random division of anemic rats into five groups (Groups A to E). These rats were fed with three different salt formulations (Groups A to C); Group D was continued on a low iron diet, and Group E was on a normal pellet diet over a period of 84 days. The level of Hb was tested in each group. (3) Results: The rats in Groups A, B, C, and E recovered from anemia significantly, with higher Hb levels. On day 84, however, the Hb level in Group D continued to decrease. The bodyweight of the rats was not affected in any way. In all of the groups, histopathology examinations in various organs revealed no significant changes. (4) Conclusions: All of the three different salt formulations showed significant recovery in the anemic rats as compared to the rats fed with a normal pelleted diet. Full article
(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)
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14 pages, 1758 KiB  
Article
Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China
by Jiali Wang, Chengshun Lu, Qiang Xu, Zhongyuan Li, Yajian Song, Sa Zhou, Tongcun Zhang and Xuegang Luo
Foods 2022, 11(12), 1794; https://doi.org/10.3390/foods11121794 - 17 Jun 2022
Cited by 28 | Viewed by 3050
Abstract
Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other regions in China have also been able to [...] Read more.
Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other regions in China have also been able to produce high-quality soy sauce aroma type baijiu, but their microbial flora characteristics during fermentation are still unclear. Here, the bacterial microbial community structure of fermented grains in different rounds of Lutaichun soy sauce aroma type baijiu produced in North China was studied by high-throughput sequencing technology, and the potential probiotics strains with good characteristics (alcohol tolerance, etc.) were screened. The results showed that lactic acid bacteria were the main bacteria in the process of baijiu fermentation. However, as the number of repeated fermentation rounds increased, the proportion of lactic acid bacteria decreased. Firmicutes (96.81%) were the main bacteria in baijiu fermentation at the phylum level, and Lactobacillus (66.50%) were the main bacteria at the genus level. Finally, two strains with high resistance to alcohol stress, Lactiplantibacillus plantarum LTJ12 and Pediococcus acidilactici LTJ28, were screened from 48 strains of lactic acid bacteria in the fermented grains. The survival rates of L. plantarum LTJ12 and P. acidilactici LTJ28 under the 8% alcohol stress treatment were 59.01% and 55.50%, respectively. To the best of our knowledge, this study is the first to reveal the microbial succession of fermented grains in different rounds of soy sauce aroma type baijiu from North China, and has the benefit of explaining the deep molecular mechanism in the process of baijiu fermentation. In addition, the obtained lactic acid bacteria strains with high alcohol tolerance could be conducive to the development of new products such as active probiotic alcoholic beverages and may have important industrial development prospects also. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals)
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13 pages, 1894 KiB  
Article
Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste
by Teresa Sigüenza-Andrés, Valentín Pando, Manuel Gómez and José M. Rodríguez-Nogales
Foods 2022, 11(12), 1793; https://doi.org/10.3390/foods11121793 - 17 Jun 2022
Cited by 13 | Viewed by 2786
Abstract
Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing [...] Read more.
Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing liquefaction and saccharification at the same time. This process was compared with a traditional sequential hydrolysis. Temperature and pH conditions were optimized using a response surface design determining viscosity, reducing sugars and glucose concentration during the enzymatic processes. The optimal conditions of pH and temperature in the saccharification stage and the simultaneous hydrolysis were pretty similar. Results show that the slurry produced with simultaneous process had a similar glucose yield at 2 h, and at 4 h a yield higher than that obtained by the sequential method of 4 h and could reduce time and energy. Full article
(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)
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13 pages, 871 KiB  
Article
Angiotensin-I-Converting Enzyme Inhibitory Activity of Protein Hydrolysates Generated from the Macroalga Laminaria digitata (Hudson) JV Lamouroux 1813
by Diane Purcell, Michael A. Packer and Maria Hayes
Foods 2022, 11(12), 1792; https://doi.org/10.3390/foods11121792 - 17 Jun 2022
Cited by 14 | Viewed by 3226
Abstract
Seaweeds have a long history of use as both food and medicine, especially in Asian cultures. Moreover, there is growing interest in the use of seaweed ingredients and bioactive compounds in pharmaceutical and nutraceutical products. One ailment that seaweed bioactive compounds may impact [...] Read more.
Seaweeds have a long history of use as both food and medicine, especially in Asian cultures. Moreover, there is growing interest in the use of seaweed ingredients and bioactive compounds in pharmaceutical and nutraceutical products. One ailment that seaweed bioactive compounds may impact is hypertension caused by the enzyme Angiotensin Converting Enzyme 1 (ACE-1; EC 3.4.15.1), found within the Renin-Angiotensin Aldosterone System (RAAS), which causes vasoconstriction of blood vessels, including veins and arteries. The aim of this paper is to generate bioactive peptide containing protein hydrolysates from the brown seaweed Laminaria digitata (Hudson) JV Lamouroux 1813. Proteins were extracted from this seaweed by disrupting the seaweed cell wall using a combination of carbohydrases and proteolytic enzymes. Bioactive peptide containing permeates were generated from L. digitata protein hydrolysates, and both hydrolysates and permeates were screened for their ability to inhibit the enzyme ACE-1. The protein content of the permeate fractions was found to be 23.87% compared to the untreated seaweed, which contained 15.08% protein using LECO analysis. Hydrolysis and filtration resulted in a “white” protein powder, and the protein content of this powder increased by 9% compared to the whole seaweed. The total amino acid (TAA) content of the L. digitata protein permeate was 53.65 g/100 g of the sample, and contains over 32% essential amino acids (EAA). Furthermore, the L. digitata permeate was found to inhibit the ACE-1 enzyme by 75% when compared to the commercial drug Captopril© when assayed at a concentration of 1 mg/mL. The inhibition of ACE-1 (the IC50 value) of 590 µg/mL for the L. digitata permeate compares well with Captopril©, which had 100% inhibition of ACE-1, with an IC50 value of 500 µg/mL. This study indicates that there is potential to develop protein powders with ACE-1 inhibitory bioactivities from the brown seaweed L. digitata using enzymatic hydrolysis as a cell disruption and protein extraction/hydrolysate generation procedure. Full article
(This article belongs to the Topic Applied Sciences in Functional Foods)
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18 pages, 3651 KiB  
Article
The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy
by Xia Li, Shuyi Qian, Feng Huang, Kaimin Li, Yu Song, Jiqian Liu, Yujie Guo, Chunhui Zhang and Christophe Blecker
Foods 2022, 11(12), 1791; https://doi.org/10.3390/foods11121791 - 17 Jun 2022
Cited by 4 | Viewed by 2870
Abstract
The influence of freezing on the protein profile and quality traits in bovine Longissimus thoracic (LT) muscle was investigated by the data-independent acquisition (DIA) technique. Compared to fresh meat, a total of 262 proteins were identified as differential abundance proteins (DAPs) in four [...] Read more.
The influence of freezing on the protein profile and quality traits in bovine Longissimus thoracic (LT) muscle was investigated by the data-independent acquisition (DIA) technique. Compared to fresh meat, a total of 262 proteins were identified as differential abundance proteins (DAPs) in four frozen groups (−12 °C, −18 °C, −38 °C, and −80 °C). According to the bioinformatics analysis, most of the DAPs in the significant Go terms and the KEGG pathway were structure proteins and enzymes. Proteome changes in the frozen bovine muscle at −12 °C and −18 °C were more significant than those at −38 °C and −80 °C. The result was consistent with the deterioration trend of the meat quality. The correlation analysis revealed that 17 proteins were correlated closely with the color, shear force, thawing loss, and cooking loss of the frozen meat, which could be used as putative biomarkers for frozen meat quality. MYO18A and ME3 are newly discovered proteins that are associated with frozen beef quality. In addition, CTTN and SERPINB6 were identified in frozen groups, which exhibited a significant inverse correlation with thawing loss (p < 0.01). These findings reveal the quality changes induced by freezing at the protein molecular level and provide new insights into the control of quality deterioration. Full article
(This article belongs to the Special Issue Application of Proteomics/Peptidomics in Foods)
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12 pages, 1434 KiB  
Article
Purification and Characterization of a Dark Red Skin Related Dimeric Polyphenol Oxidase from Huaniu Apples
by Bin Liu, Xianfang Zhou, Haiyan Guan, Xuequn Pang and Zhaoqi Zhang
Foods 2022, 11(12), 1790; https://doi.org/10.3390/foods11121790 - 17 Jun 2022
Cited by 6 | Viewed by 2186
Abstract
The distinct dark-red skin of Huaniu apples renders them attractive to customers. However, the mechanism that leads to the development of the color of the fruit is unclear. In this study, we found that compared with red Fuji (a bright-red apple cultivar), Huaniu [...] Read more.
The distinct dark-red skin of Huaniu apples renders them attractive to customers. However, the mechanism that leads to the development of the color of the fruit is unclear. In this study, we found that compared with red Fuji (a bright-red apple cultivar), Huaniu apples had higher contents of (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-gallocatechin gallate (GCG), and procyanidins (PCs) B2 and C1 in the peel, which implies that the polymerization of the flavanols and PCs may be correlated with the dark-red skin of the fruit. Using EC as a substrate, we purified an enzyme from Huaniu peel. We performed protein sequencing and discovered that the enzyme was a polyphenol oxidase (PPO). The molecular weight of the enzyme was approximately 140 kDa, which we estimated by native-PAGE and SDS-PAGE, while it was 61 kDa by urea-SDS-PAGE, from which we discovered that the PPO was a dimer. We observed the lowest Km value for catechol (0.60 mM), and the best substrate was 4-methylcatechol, with a Vmax of 526.32 U mg−1 protein. EC is a suitable natural substrate, with a Km value of 1.17 mM, and 55.27% of the Vmax/Km of 4-methylcatechol. When we used EC as a substrate, the optimum temperature and pH of the PPO were 25 °C and 5.0, respectively. In summary, we purified a dimeric PPO from Huaniu apples that showed high activity to EC, which might catalyze the polymerization of flavanols and PCs and lead to the dark-red color development of the fruit. Full article
(This article belongs to the Special Issue Application of Enzyme Engineering in Food)
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15 pages, 1550 KiB  
Review
3D Food Printing Applications Related to Dysphagia: A Narrative Review
by Tim Lorenz, Michèle M. Iskandar, Vahid Baeghbali, Michael O. Ngadi and Stan Kubow
Foods 2022, 11(12), 1789; https://doi.org/10.3390/foods11121789 - 17 Jun 2022
Cited by 51 | Viewed by 8658
Abstract
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is [...] Read more.
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is the elderly. Texture-modified diets are part of the treatment plan for dysphagia. This bland, restrictive diet often contributes to malnutrition in patients with dysphagia. Both energy and protein intake are of concern, which is especially worrying, as it affects the elderly. Making texture-modified diets more appealing is one method to increase food intake. As a recent technology, 3D food printing has great potential to increase the appeal of textured foods. With extrusion-based printing, both protein and vegetable products have already been 3D printed that fit into the texture categories provided by the International Dysphagia Diet Standardization Initiative. Another exciting advancement is 4D food printing which could make foods even more appealing by incorporating color change and aroma release following a stimulus. The ultra-processed nature of 3D-printed foods is of nutritional concern since this affects the digestion of the food and negatively affects the gut microbiome. There are mitigating strategies to this issue, including the addition of hydrocolloids that increase stomach content viscosity and the addition of probiotics. Therefore, 3D food printing is an improved method for the production of texture-modified diets that should be further explored. Full article
(This article belongs to the Section Food Engineering and Technology)
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