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Volume 12
Issue 18
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Foods, Volume 12, Issue 18 (September-2 2023) – 194 articles

Cover Story (view full-size image): Due to its working principle, 3D food printing offers processing flexibility and new applications, such as the structuring of customized textures, the localization of flavors and the valorization of food side-streams. Through comprehensive investigations and technological developments, 3D printing can now create dynamic food structures, which is known as 4D food printing. This technique is used to structure foods with programmable transformations in appearance and functionality that are triggered over time and upon stimulation. Such transformations include color changes and shape morphing, which are engineered using smart structural designs and material tailoring. As an emerging approach, this article introduces specific considerations in 4D food printing and defines it from a scientific perspective. View this paper
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12 pages, 3479 KiB  
Article
Biodegradable Chitosan-Based Films as an Alternative to Plastic Packaging
by Natalia Wrońska, Nadia Katir, Marta Nowak-Lange, Abdelkrim El Kadib and Katarzyna Lisowska
Foods 2023, 12(18), 3519; https://doi.org/10.3390/foods12183519 - 21 Sep 2023
Cited by 24 | Viewed by 7426
Abstract
The impact of synthetic packaging on environmental pollution has been observed for years. One of the recent trends of green technology is the development of biomaterials made from food processing waste as an alternative to plastic packaging. Polymers obtained from some polysaccharides, such [...] Read more.
The impact of synthetic packaging on environmental pollution has been observed for years. One of the recent trends of green technology is the development of biomaterials made from food processing waste as an alternative to plastic packaging. Polymers obtained from some polysaccharides, such as chitosan, could be an excellent solution. This study investigated the biodegradability of chitosan–metal oxide films (ZnO, TiO2, Fe2O3) and chitosan-modified graphene films (CS-GO-Ag) in a soil environment. We have previously demonstrated that these films have excellent mechanical properties and exhibit antibacterial activity. This study aimed to examine these films’ biodegradability and the possibility of their potential use in the packaging industry. The obtained results show that soil microorganisms were able to utilize chitosan films as the source of carbon and nitrogen, thus providing essential evidence about the biodegradability of CS, CS:Zn (20:1; 10:1), and CS:Fe2O3 (20:1) films. After 6 weeks of incubation, the complete degradation of the CS-Fe2O3 20:1 sample was noted, while after 8 weeks, CS-ZnO 20:1 and CS-ZnO 10:1 were degraded. This is a very positive result that points to the practical aspect of the biodegradability of such films in soil, where garbage is casually dumped and buried. Once selected, biodegradable films can be used as an alternative to plastic packaging, which contributes to the reduction in pollution in the environment. Full article
(This article belongs to the Special Issue Biodegradable Materials for Food Preservation and Packaging)
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13 pages, 1805 KiB  
Article
Application of a Chitosan–Cinnamon Essential Oil Composite Coating in Inhibiting Postharvest Apple Diseases
by Wanli Zhang, Gulden Goksen, Yuanping Zhou, Jun Yang, Mohammad Rizwan Khan, Naushad Ahmad and Tao Fei
Foods 2023, 12(18), 3518; https://doi.org/10.3390/foods12183518 - 21 Sep 2023
Cited by 5 | Viewed by 1799
Abstract
The purpose of this study was to explore the film-forming properties of cinnamon essential oil (CEO) and chitosan (CS) and the effect of their composite coating on postharvest apple diseases. The results demonstrated that the composite coating exhibits favorable film-forming properties at CEO [...] Read more.
The purpose of this study was to explore the film-forming properties of cinnamon essential oil (CEO) and chitosan (CS) and the effect of their composite coating on postharvest apple diseases. The results demonstrated that the composite coating exhibits favorable film-forming properties at CEO concentrations below 4% (v/v). The effectiveness of the composite coating in disease control can be attributed to two factors: the direct inhibitory activity of CEO against pathogens in vitro and the induced resistance triggered by CS on the fruits. Importantly, the incorporation of CEO did not interfere with the induction of resistance by CS in harvested apples. However, it is noteworthy that the inhibitory effect of the CS–CEO composite coating on apple diseases diminished over time. Therefore, a key aspect of enhancing the preservation ability of fruits is improving the controlled release properties of CEO within CS coatings. This will enable a sustained and prolonged antimicrobial effect, thereby bolstering the fruit preservation capabilities of the composite coatings. Full article
(This article belongs to the Special Issue Research Advances of Disease Control, Preservation, Quality and Safety Control of Fruits and Vegetables)
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10 pages, 3229 KiB  
Article
The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas
by Yingbo Peng, Wanhong He, Shuang Teng and Muneer Ahmed Jamali
Foods 2023, 12(18), 3517; https://doi.org/10.3390/foods12183517 - 21 Sep 2023
Cited by 3 | Viewed by 1132
Abstract
To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, [...] Read more.
To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, and con A-Sepharose affinity chromatography in sequence. An SDS-PAGE analysis of CNBr-digested peptides showed that the degradation of collagen in IMCT could take place on terminal non-helical peptides rather than the triple helix region. Decorin (DCN) was clearly degraded at a pH of 5.0. The TP and TO of intramuscular connective tissue decreased to 41.41 °C and 43.79 °C, respectively. In the cathepsin L treatment of pH 5.0, the decreases in the TP and TO of IMCT were more sensitive than they were at pH 5.5~6.5. Full article
(This article belongs to the Special Issue Advances in Methods and Technologies for Carcass and Meat Quality Evaluation)
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17 pages, 1660 KiB  
Article
Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis
by Camelia Elena Luchian, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Dragoș Grosaru and Valeriu V. Cotea
Foods 2023, 12(18), 3516; https://doi.org/10.3390/foods12183516 - 21 Sep 2023
Cited by 1 | Viewed by 1511
Abstract
Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to [...] Read more.
Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to sparkling wines. Therefore, the purpose of this investigation was to identify the taste compatibility and sensory synergies between sparkling wine and chocolate, with a focus on identifying combinations that can enhance the tasting experience. For this experiment, 14 variants of sparkling wines obtained in Romania and 5 chocolate assortments were evaluated to identify the best culinary match. White chocolate fitted better with Chardonnay—demi-dry sparkling wine; ruby chocolate presented a good match with Fetească neagră—demi-dry; milk chocolate with 32% cocoa powder associated better with Tămâioasă românească—sweet; and dark chocolate with 70% and 95% cocoa powder had synergic matches with Fetească neagră—sweet. Wine attributes like sweetness, acidity, alcoholic strength and chocolate composition significantly impacted the level of match. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
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13 pages, 1964 KiB  
Article
Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
by Sinem Turan, Aysel Elik Demir, Fahrettin Göğüş and Derya Koçak Yanık
Foods 2023, 12(18), 3515; https://doi.org/10.3390/foods12183515 - 21 Sep 2023
Cited by 1 | Viewed by 1727
Abstract
In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample [...] Read more.
In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90, 105 and 120 mm), sample thickness (2.5, 5, 7.5 and 10 cm) and compaction density (~0.45, ~0.60 and ~0.82 g/cm3) on drying rate have been evaluated. The best drying, with a higher drying efficiency, was obtained with 1 kg of sample weight and a 10 cm product thickness, ~0.45 g/cm3 compaction density and 105 mm electrode distance. Moreover, the results showed that the compaction density significantly affects the drying rate. The drying time was prolonged by approximately four times by increasing the compaction density from ~0.45 to ~0.82 g/cm3. The drying rate of olive pomace in HA–RF drying was compared with drying performed using hot air (HA) and radiofrequency (RF). The results revealed that HA–RF application reduced the drying time by almost 1.7 times compared to hot air drying and by about 2.7 times compared to radiofrequency. The peroxide value, free fatty acid content, p-anisidine value, polyaromatic hydrocarbon content, L*, a*, b*, chlorophyll and total carotenoid content of the oil extracted from the olive pomace dried under the best drying conditions were 1.09%, 12.2 meq O2/kg oil, 3.01, <1 ppb, 38.6, 7.5, 62.56, 105.25 mg pheophytin a/kg oil, 2.85 mg/kg oil, respectively. The drying of olive pomace in a hot-air-assisted radio frequency system could be an alternative way to ensure the safe and rapid drying of olive pomace. Full article
(This article belongs to the Special Issue New Insights into Drying Technologies in Food Processing)
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16 pages, 1918 KiB  
Article
Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders
by Javier Cruz-Padilla, Vondel Reyes, George Cavender, Arranee Chotiko, James Gratzek and Kevin Mis Solval
Foods 2023, 12(18), 3514; https://doi.org/10.3390/foods12183514 - 21 Sep 2023
Viewed by 1327
Abstract
Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and [...] Read more.
Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temperatures. The aim of this study was to evaluate the effect of using different spray drying configurations, including concurrent (CC), mixed flow (MX), and combined (CC + MX), at two inlet air temperatures (160 and 180 °C) on the physicochemical properties of SJP. Remarkably, SJP produced using the CC spray drying configuration exhibited a higher vitamin C content (3.56–4.01 mg/g) and lower moisture levels (15.18–16.35 g/100 g) than powders produced via MX or CC + MX. The vitamin C content of MX and CC + MX powders ranged from 2.88 to 3.33 mg/g. Meanwhile, all SJP had water activity values below 0.19. Furthermore, MX powders displayed the largest mean particle sizes (D50) (8.69–8.83 µm), higher agglomeration, and a rapid dissolution. Despite these differences, all SJP variants exhibited consistent color, surface area, and pore volumes. Notably, powders dried at higher inlet air temperatures (180 °C) showed less vitamin C content and increased thermal damage when compared with powders dried at 160 °C inlet air temperature. This study demonstrated the feasibility of producing high-quality SJP with an extended shelf life. SJP can be used as a novel plant-based ingredient in different food applications. Full article
(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)
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13 pages, 2831 KiB  
Article
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand
by Juntima Photi, Kunchit Judprasong, Sueppong Gowachirapant, Premmin Srisakda, Jutharat Supanuwat and Christophe Zeder
Foods 2023, 12(18), 3513; https://doi.org/10.3390/foods12183513 - 21 Sep 2023
Viewed by 1455
Abstract
Direct iodization in fish sauce, soy sauce, and seasoning sauces plays a crucial role in optimizing the iodine intake of Thailand’s people. However, determining the iodine content to ensure that these sauces meet the standard of Thailand’s Food and Drug Administration (FDA) is [...] Read more.
Direct iodization in fish sauce, soy sauce, and seasoning sauces plays a crucial role in optimizing the iodine intake of Thailand’s people. However, determining the iodine content to ensure that these sauces meet the standard of Thailand’s Food and Drug Administration (FDA) is challenging. In this study, all local laboratories equipped with inductively coupled plasma–mass spectrometry (ICP-MS) and with experience in iodine analysis by any analytical method were invited to participate in a hands-on training workshop and two rounds of interlaboratory comparison. The aim was to improve laboratory performance and assess the potential for iodine monitoring for mandatory direct-iodized sauces. All target laboratories participated in this study. The hands-on training workshop harmonized the analytical method and increased the capacity of participating laboratories. Most laboratories (7/8) achieved satisfactory performance for six test samples based on interlaboratory comparison. Samples were extracted by tetramethylammonium hydroxide (TMAH), with the presence of 6% 2-propanol, 0.01% triton X-100, internal standard, and iodine determination in direct-iodized sauces by ICP-MS. The reproducibility standard deviation (SL), after the removal of outlier results for iodine content, was 7–22% iodine at a level of 0.03–4.81 mg/L. Moreover, the Thai FDA’s judgment range for official control activities should expand the range of 2–3 mg per 1 L (ppm) by at least 22%. Full article
(This article belongs to the Special Issue Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity)
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12 pages, 2370 KiB  
Article
Curcumin-Loaded Bamboo Shoot Cellulose Nanofibers: Characterization and In Vitro Studies
by Yu Chang, Qi Wang, Juqing Huang, Xianliang Luo, Yajuan Huang, Yirui Wu, Peng Chen and Yafeng Zheng
Foods 2023, 12(18), 3512; https://doi.org/10.3390/foods12183512 - 21 Sep 2023
Cited by 3 | Viewed by 1360
Abstract
Given its high biological and pharmacological activities, curcumin (CUR) offers promising applications in functional foods. However, its low stability and bioavailability have greatly hindered its application in the food industry. The present study prepared cellulose nanofiber (CNF) from bamboo shoot processing byproducts and [...] Read more.
Given its high biological and pharmacological activities, curcumin (CUR) offers promising applications in functional foods. However, its low stability and bioavailability have greatly hindered its application in the food industry. The present study prepared cellulose nanofiber (CNF) from bamboo shoot processing byproducts and investigated its potential as a low-cost carrier. Our results showed that CUR was immobilized on CNF surfaces mainly through hydrogen bonding and eventually encapsulated in CNF matrices, forming a CNF–CUR complex with an encapsulation efficiency of 88.34% and a loading capacity of 67.95%. The CUR encapsulated in the complex showed improved stability after thermal and UV light treatments. Moreover, a slow and extended release pattern of CUR in a simulated gastrointestinal tract was observed, which could be appropriately described using the Korsmeyer–Peppas model. These results revealed that CNF is a promising protective carrier for the slow release of CUR, making it a better candidate for functional foods. Full article
(This article belongs to the Section Food Nutrition)
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13 pages, 3353 KiB  
Article
Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk
by Juliana A. S. Leite, Carlos A. Montoya, Evelyne Maes, Charles Hefer, Raul A. P. A. Cruz, Nicole C. Roy and Warren C. McNabb
Foods 2023, 12(18), 3511; https://doi.org/10.3390/foods12183511 - 21 Sep 2023
Viewed by 1515
Abstract
This study investigated whether heat treatments (raw, 63 °C for 30 min, and 85 °C for 5 min) affect protein hydrolysis by endogenous enzymes in the milk of ruminants (bovine, ovine, and caprine) using a self-digestion model. Self-digestion consisted of the incubation for [...] Read more.
This study investigated whether heat treatments (raw, 63 °C for 30 min, and 85 °C for 5 min) affect protein hydrolysis by endogenous enzymes in the milk of ruminants (bovine, ovine, and caprine) using a self-digestion model. Self-digestion consisted of the incubation for six hours at 37 °C of the ruminants’ milk. Free amino group concentration was measured by the o-phthaldialdehyde method, and peptide sequences were identified by chromatography-mass spectrometry. Results showed that heat treatments prior to self-digestion decreased the free NH2 by 59% in bovine milk heated at 85 °C/5 min, and by 44 and 53% in caprine milk heated at 63 °C/30 min and 85 °C/5 min, respectively. However, after self-digestion, only new free amino groups were observed for the raw and heated at 63 °C/30 min milk. β-Casein was the most cleaved protein in the raw and heated at 63 °C/30 min bovine milk. A similar trend was observed in raw ovine and caprine milk. Self-digestion increased 6.8-fold the potential antithrombin peptides in the bovine milk heated at 63 °C/30 min. Enhancing bioactive peptide abundance through self-digestion has potential applications in the industry for functional products. Overall, heat treatments affected the free amino groups according to the species and heat treatment applied, which was reflected in the varying degrees of cleaved peptide bonds and peptides released during self-digestion. Full article
(This article belongs to the Special Issue Effects of Processing and Treatment on Protein Structure and Function)
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12 pages, 3435 KiB  
Article
Multipronged Approach to Profiling Metabolites in Beta vulgaris L. Dried Pulp Extracts Using Chromatography, NMR and Other Spectroscopy Methods
by Joshua Fiadorwu, Kiran Subedi, Daniel Todd and Mufeed M. Basti
Foods 2023, 12(18), 3510; https://doi.org/10.3390/foods12183510 - 21 Sep 2023
Viewed by 1323
Abstract
Beetroot (Beta vulgaris L.) is known for being a rich source of phytochemicals, minerals and vitamins. This study aims to show how the combination of extraction/chromatography/mass spectrometry and NMR offers an efficient way to profile metabolites in the extracts of beetroot. Such [...] Read more.
Beetroot (Beta vulgaris L.) is known for being a rich source of phytochemicals, minerals and vitamins. This study aims to show how the combination of extraction/chromatography/mass spectrometry and NMR offers an efficient way to profile metabolites in the extracts of beetroot. Such combination may lead to the identification of more nutritional or medicinal compounds in natural products, and it is essential for our ongoing investigation to study the selective adsorption/desorption of these metabolites’ on/off nanoparticles. The aqueous and organic extracts underwent analyses using UV-vis spectroscopy; GC-MS; LC-MS; 1H, 13C, 31P, TOCSY, HSQC, and selective TOCSY NMR experiments. Polar Extract: The two forms of betalain pigment were identified by UV-vis and LC MS. Fourteen amino acids, sucrose, and other compounds, among which is riboflavin, were identified by LC-MS. Two-dimensional TOCSY showed the spin coupling correlations corresponding to some of these compounds. The HSQC spectrum showed 1H/13C spin correlation in sucrose, confirming its high abundance in beetroot. Organic Extract: GC-MS data enabled the identification of several compounds including six fatty acid methyl esters (FAME) with higher than, on average, 90% similarity score. Selective TOCSY NMR data showed the spin coupling pattern corresponding to oleic, linoleic, and linolenic fatty acids. 31P NMR spectra indicate that phospholipids exist in both the organic and aqueous phase. Full article
(This article belongs to the Section Food Analytical Methods)
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14 pages, 922 KiB  
Article
Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature
by Xinzhi Li, Xinyu Xu, Changzheng Wu, Xing Tong and Shiyi Ou
Foods 2023, 12(18), 3509; https://doi.org/10.3390/foods12183509 - 21 Sep 2023
Cited by 2 | Viewed by 1356
Abstract
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi (30 days) fermented at a lower [...] Read more.
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi (30 days) fermented at a lower temperature (22 °C) by determining their physicochemical and aroma changes. The results showed that single yeast or LAB inoculation increased the production of amino nitrogen, lactic acid and acetic acid, as well as free amino acids and key flavour components. Particularly, the sequential inoculation of T. halophilus and W. anomalus produced more free amino acids and aromatic compounds, and there might be synergistic effects between these two strains. More characteristic soy sauce flavour compounds, such as benzaldehyde, HEMF, guaiacol and methyl maltol were detected in the sequentially inoculated moromi, and this sample showed higher scores in savoury, roasted and caramel intensities. These results confirmed that sequential inoculation of T. halophilus and W. anomalus could be a choice for the future production of moromi with good flavour and quality under a lower temperature. Full article
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)
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16 pages, 2458 KiB  
Article
Biocontrol Efficacy of Metschnikowia spp. Yeasts in Organic Vineyards against Major Airborne Diseases of Table Grapes in the Field and in Postharvest
by Monia Federica Lombardo, Salvina Panebianco, Cristina Restuccia and Gabriella Cirvilleri
Foods 2023, 12(18), 3508; https://doi.org/10.3390/foods12183508 - 21 Sep 2023
Cited by 3 | Viewed by 1411
Abstract
The aim of this work was to evaluate the efficacy of two antagonistic yeasts, Metschnikowia pulcherrima strain MPR3 and M. fructicola strain NRRL Y-27328 (commercial product NOLI), applied in addition to the “on-farm biological treatments” (BIO) carried out during the production season, for [...] Read more.
The aim of this work was to evaluate the efficacy of two antagonistic yeasts, Metschnikowia pulcherrima strain MPR3 and M. fructicola strain NRRL Y-27328 (commercial product NOLI), applied in addition to the “on-farm biological treatments” (BIO) carried out during the production season, for the containment of powdery mildew and grey mould diseases on organic table grapes ‘Italia’. The yeast strains were applied in the field three times, and their efficacy was evaluated during the production season and under postharvest conditions. Overall, M. pulcherrima MPR3 combined with BIO treatments reduced disease incidence caused by Erysiphe necator and disease incidence and severity caused by Botrytis cinerea with values between 67.8% and 86.2%, showing higher efficacy than BIO treatments applied alone and in combination with NOLI. Field treatments based on BIO+MPR3 maintained their performance also during fruit storage, protecting grape berries from grey mould development to a greater extent than the other treatments (disease reduction of about 98%). Thus, the presence of M. pulcherrima MPR3 seems to improve disease management both in the field and in postharvest environments, without negative impacts on grape microbial communities. These findings highlight the potential of M. pulcherrima MPR3 as a promising alternative strategy for disease control in organic vineyards and in postharvest, providing sustainable solutions to improve food quality and safety. Full article
(This article belongs to the Section Food Microbiology)
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23 pages, 6005 KiB  
Article
Evaluation of the Effect of Preharvest Melatonin Spraying on Fruit Quality of ‘Yuluxiang’ Pear Based on Principal Component Analysis
by Liangliang Zhao, Shuai Yan, Yufei Wang, Gongxun Xu and Deying Zhao
Foods 2023, 12(18), 3507; https://doi.org/10.3390/foods12183507 - 21 Sep 2023
Cited by 6 | Viewed by 1723
Abstract
Melatonin (MT), an indoleamine compound, has a pleiotropic effect on plant growth and development and can regulate the quality of tree fruit. Systematic research on the effect of preharvest MT spraying on pear fruit quality and technical solutions for MT application to regulate [...] Read more.
Melatonin (MT), an indoleamine compound, has a pleiotropic effect on plant growth and development and can regulate the quality of tree fruit. Systematic research on the effect of preharvest MT spraying on pear fruit quality and technical solutions for MT application to regulate pear fruit quality are still lacking. Thus, here we aimed to evaluate the effects of different spraying times, concentrations, and exogenous MT application times on ‘Yuluxiang’ pear fruit quality. Our results showed that the single fruit weight and vertical and horizontal diameters of pear fruit sprayed with MT twice at 30 and 90 d after full bloom were the largest, and the red and green values of the treatment were the highest. MT-treated pears had higher contents of total soluble solids, soluble sugar, sucrose, sorbitol, fructose, and glucose and lower contents of titratable acid, malic acid, and citric acid. Moreover, exogenous MT treatment increased the pear peel strength. Based on the principal component analysis of 10 fruit quality indices, the suitable periods for MT spraying on ‘Yuluxiang’ pears were 30 and 90 d after full bloom, the suitable concentration was 100 μmol/L, and the suitable number of times was two. This study provides a theoretical reference for optimizing MT application and improving pear fruit quality. Full article
(This article belongs to the Special Issue Research Advances of Disease Control, Preservation, Quality and Safety Control of Fruits and Vegetables)
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12 pages, 584 KiB  
Article
Volatiles of All Native Juniperus Species Growing in Greece—Antimicrobial Properties
by Evgenia Fotiadou, Evgenia Panou, Konstantia Graikou, Fanourios-Nikolaos Sakellarakis and Ioanna Chinou
Foods 2023, 12(18), 3506; https://doi.org/10.3390/foods12183506 - 20 Sep 2023
Cited by 4 | Viewed by 1384
Abstract
Juniper (Juniperus L., Cupressaceae Bartlett) trees are of high commercial value, as their essential oils are widely applied in the food and cosmetic industries due to their bioactivities. The genus Juniperus comprises eight species in Greece, and in the current work, we [...] Read more.
Juniper (Juniperus L., Cupressaceae Bartlett) trees are of high commercial value, as their essential oils are widely applied in the food and cosmetic industries due to their bioactivities. The genus Juniperus comprises eight species in Greece, and in the current work, we report the chemical analyses of their volatiles (GC-MS) obtained from the leaves and cones of all indigenous species found in the country, as well as their antimicrobial properties. The studied species were J. oxycedrus L., J. excelsa M. Bieb., J. foetidissima Willd., J. communis L., J. macrocarpa Sibth. & Sm., J. turbinata Guss., J. sabina L. and J. drupacea Labill., and a total of 164 constituents were identified. Monoterpenes, followed by sesquiterpenes, appeared as the dominant compounds in all investigated species. Most of the studied essential oils belonged to the α-pinene chemotype, with amounts of α-cedrol, sabinene, limonene and myrcene among the abundant metabolites, except for J. sabina, which belonged to the sabinene chemotype. Through antimicrobial tests, it was observed that the essential oils of most of the cones showed better activity compared with the respective leaves. The essential oils of the cones of J. foetidissima, J. communis and J. turbinata showed the strongest activity against the tested microorganisms. Additionally, in these three species, the content of thujone, which is a toxic metabolite found in essential oils of many Juniperus species, was considerably low. Taking into consideration the chemical profile, safety and antimicrobial activity, these three Greek Juniperus species seemed to provide the most promising essential oils for further exploitation in the food and cosmetics industries. Full article
(This article belongs to the Section Plant Foods)
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27 pages, 1594 KiB  
Review
The Role of Hemp (Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition
by Gianluca Rizzo, Maximilian Andreas Storz and Gioacchino Calapai
Foods 2023, 12(18), 3505; https://doi.org/10.3390/foods12183505 - 20 Sep 2023
Cited by 21 | Viewed by 6358
Abstract
Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on [...] Read more.
Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet. Full article
(This article belongs to the Special Issue Food Supplements and Nutraceuticals: Current Evidence and Future Perspectives in Human Health)
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26 pages, 9135 KiB  
Article
Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber
by Yu-Wen Lai, Baskaran Stephen Inbaraj and Bing-Huei Chen
Foods 2023, 12(18), 3504; https://doi.org/10.3390/foods12183504 - 20 Sep 2023
Cited by 3 | Viewed by 1836
Abstract
Toxic compounds such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) can be produced during food processing, especially meat products. This study aims to monitor the formation of HAs and PAHs in fried pork fiber, a common meat product in Taiwan, at [...] Read more.
Toxic compounds such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) can be produced during food processing, especially meat products. This study aims to monitor the formation of HAs and PAHs in fried pork fiber, a common meat product in Taiwan, at different processing conditions. A total of six experimental groups, including raw pork tenderloin, dried pork filaments, sesame oil-stir-fried pork at 160 °C for 15 min, sesame oil-stir-fried pork at 200 °C for 6 min, lard-stir-fried pork at 160 °C for 15 min, and lard-stir-fried pork at 200 °C for 6 min, were prepared and analyzed for formation of HAs via UPLC-MS/MS and PAHs via GC-MS/MS in triplicate. Frying in sesame oil or lard showed a greater content of total HAs in fried pork fiber processed at 160 °C for 15 min than at 200 °C for 6 min. However, in the same heating conditions, pork fiber fried in sesame oil produced a higher level of total HAs than that fried in lard. Of the various HAs in fried pork fiber, both Harman and Norharman were generated in the highest amount. The precursors, including reducing sugar, amino acid, and creatine/creatinine, played a vital role in HAs formation in fried pork fiber. For total PAHs, the highest level was shown for pork fiber fried in lard at 200 °C/6 min, followed by frying in sesame oil at 200 °C/6 min and 160 °C/15 min, and in lard at 160 °C/15 min. Like HAs, at the same heating condition, a greater content of total PAHs was produced in pork fiber fried in sesame oil than in lard. Notably, the highly toxic benzo[a]pyrene was undetected in fried pork fiber. The PAH precursor benzaldehyde was shown to generate at a much higher level than 2-cyclohexene-1-one and trans,trans-2,4-decadienal in fried pork fiber, and it should play a more important role in PAH formation. Principal component analysis (PCA) also revealed that the formation mechanism of HAs and PAHs in fried pork fiber was different. Full article
(This article belongs to the Special Issue Formation, Occurrence and Mitigation Strategies of Food Contaminants and Natural Toxicants)
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16 pages, 11908 KiB  
Article
Study on the Function of Conveying, Kneading Block and Reversing Elements on the Mixing Efficiency and Dispersion Effect inside the Barrel of an Extruder with Numerical Simulation
by Min Wu, Dongyu Sun, Tong Zhang, Chengyi Zhou and Bowen Zhang
Foods 2023, 12(18), 3503; https://doi.org/10.3390/foods12183503 - 20 Sep 2023
Cited by 2 | Viewed by 1626
Abstract
In order to better understand the extrusion process mechanism of plant protein inside a barrel, the parameter changes and flow characteristics of fluids under conveying, kneading block and reversing elements were investigated with numerical simulation. The results showed that the shear rate increased [...] Read more.
In order to better understand the extrusion process mechanism of plant protein inside a barrel, the parameter changes and flow characteristics of fluids under conveying, kneading block and reversing elements were investigated with numerical simulation. The results showed that the shear rate increased obviously with the increase in pitch; the shear rate value of the reversing element was larger, while that of the kneading block was the opposite. The screw combinations of conveying, kneading blocks and reversing elements all have a certain degree of mixing effect on the particles, and the reduction in pitch can effectively increase the mixing effect of the particles. The conveying element can provide a relatively constant acceleration for the particles, due to the pumping capability and pressure buildup as the pitch increases. The kneading block and the reversing element can increase the leakage flow between the discs and backflow, resulting in an extension of the residence time distribution that facilitates fluid interaction in the barrel and improves the dispersion of the particles. The restraint by the reversing element on the particles is obviously weaker than that of the kneading block and shows a higher particle mixing degree. Overall, the influence of different elements on the flow condition, mixing degree and residence time is significantly different, which improves the process controllability and provides references for potential applications to meet multiple demands. Full article
(This article belongs to the Section Food Engineering and Technology)
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16 pages, 3059 KiB  
Article
Establishing a Berry Sensory Evaluation Model Based on Machine Learning
by Minghao Liu, Minhua Liu, Lin Bai, Wei Shang, Runhan Ren, Zhiyao Zhao and Ying Sun
Foods 2023, 12(18), 3502; https://doi.org/10.3390/foods12183502 - 20 Sep 2023
Cited by 3 | Viewed by 1770
Abstract
In recent years, people’s quality of life has increased, and the requirements for fruits have also become higher; blueberries are particularly popular because of their rich nutrients. In the blueberry industry chain, sensory evaluation is an important link in determining the quality of [...] Read more.
In recent years, people’s quality of life has increased, and the requirements for fruits have also become higher; blueberries are particularly popular because of their rich nutrients. In the blueberry industry chain, sensory evaluation is an important link in determining the quality of blueberries. Therefore, to make a more objective scientific evaluation of blueberry quality and reduce the influence of human factors, on the basis of traditional sensory evaluation methods, machine learning is introduced to establish a support vector regression prediction model optimized by the particle swarm algorithm. Ten physical and chemical flavor indices of blueberries (such as catalase, flavonoids, and soluble solids) were used as input data, and sensory evaluation scores were used as output data. Three different predictive models were applied and compared: a particle swarm optimization support vector machine, a convolutional neural network, and a long short-term memory network model. To ensure reliability, the experiments with each of the three models were repeated 20 times, and the mean of each index was calculated. The experimental results showed that the root mean square error and mean absolute error of the particle swarm optimization support vector machine were 0.45 and 0.40, respectively; these values were lower than those of the convolutional neural network (0.96 and 0.78, respectively) and the long short-term memory network (1.22 and 0.97, respectively). Hence, these results highlighted the superiority of the proposed model when sample data are limited. Full article
(This article belongs to the Section Food Systems)
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19 pages, 886 KiB  
Review
Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts
by Li Chen, Ke Li, Huitai Chen and Zongjun Li
Foods 2023, 12(18), 3501; https://doi.org/10.3390/foods12183501 - 20 Sep 2023
Cited by 8 | Viewed by 3437
Abstract
Flavor is an essential element of food quality. Flavor can be improved by adding flavoring substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a group of microorganisms that can produce aroma compounds, providing a strong aroma to foods and thus [...] Read more.
Flavor is an essential element of food quality. Flavor can be improved by adding flavoring substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a group of microorganisms that can produce aroma compounds, providing a strong aroma to foods and thus playing a great role in the modern fermentation industry. The physiological characteristics of aroma-producing yeast, including alcohol tolerance, acid tolerance, and salt tolerance, are introduced in this article, beginning with their origins and biological properties. The main mechanism of aroma-producing yeast is then analyzed based on its physiological roles in the fermentation process. Functional enzymes such as proteases, lipases, and glycosidase are released by yeast during the fermentation process. Sugars, fats, and proteins in the environment can be degraded by these enzymes via pathways such as glycolysis, methoxylation, the Ehrlich pathway, and esterification, resulting in the production of various aromatic esters (such as ethyl acetate and ethyl caproate), alcohols (such as phenethyl alcohol), and terpenes (such as monoterpenes, sesquiterpenes, and squalene). Furthermore, yeast cells can serve as cell synthesis factories, wherein specific synthesis pathways can be introduced into cells using synthetic biology techniques to achieve high-throughput production. In addition, the applications of aroma yeast in the food, pharmaceutical, and cosmetic industries are summarized, and the future development trends of aroma yeasts are discussed to provide a theoretical basis for their application in the food fermentation industry. Full article
(This article belongs to the Special Issue Research Progress of Yeasts and Molds in Fermented Food Production)
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3 pages, 186 KiB  
Editorial
The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
by Laura Gazza and Francesca Nocente
Foods 2023, 12(18), 3500; https://doi.org/10.3390/foods12183500 - 20 Sep 2023
Cited by 2 | Viewed by 1020
Abstract
Since the second half of the 20th century, the intensification of agriculture by increasing external inputs (fertilizers, pesticides), cropland expansion, and the cultivation of only a few selected cereal species or varieties have caused the loss of biodiversity and ecosystem services on farmland [...] Read more.
Since the second half of the 20th century, the intensification of agriculture by increasing external inputs (fertilizers, pesticides), cropland expansion, and the cultivation of only a few selected cereal species or varieties have caused the loss of biodiversity and ecosystem services on farmland [...] Full article
(This article belongs to the Special Issue Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity)
12 pages, 2205 KiB  
Article
Inulin Functionalized “Giuncata” Cheese as a Source of Prebiotic Fibers
by Diego Romano Perinelli, Agnese Santanatoglia, Giovanni Caprioli, Giulia Bonacucina, Sauro Vittori, Filippo Maggi and Gianni Sagratini
Foods 2023, 12(18), 3499; https://doi.org/10.3390/foods12183499 - 20 Sep 2023
Cited by 1 | Viewed by 1654
Abstract
The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as “giuncata” was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties [...] Read more.
The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as “giuncata” was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties in terms of prebiotic action on intestinal microbiota. An inulin concentration of ~4% w/w was determined in the fresh cheese after the fortification process, enabling the claim of being a “source of dietary fiber” (inulin > 3 g/100 g) according to the European regulation. The addition of inulin has no effect on the pH of cheese and does not relevantly influence its color as well as the total fat content (fat reduction ~0.61%) in comparison to the control. Mechanical properties of the cheese were also not markedly affected as evidenced from rheological and tensile testing analyses. Indeed, the incorporation of inulin in “giuncata” only exerts a slight “softening effect” resulting in a slightly lower consistency and mechanical resistance in comparison to the control. Overall, this study demonstrates the feasibility of producing a fiber-enriched dairy functional food from a large consumed fresh and soft cheese as “giuncata”. Full article
(This article belongs to the Special Issue Development of Functional and Fortified Foods)
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17 pages, 2058 KiB  
Article
Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
by Annick Arcelle Pougoue Ngueukam, Mathilde Julie Klang, Ronice Zokou, Gires Teboukeu Boungo, Fabrice Djikeng Tonfack, Barakat Koyinsola Azeez, Hilaire Macaire Womeni and Apollinaire Tsopmo
Foods 2023, 12(18), 3498; https://doi.org/10.3390/foods12183498 - 20 Sep 2023
Viewed by 1655
Abstract
This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil’s oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying [...] Read more.
This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil’s oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips. Proteins were extracted and hydrolyzed with two proteases. Trypsin hydrolysate (HTRY) exhibited higher anti-radical activity (DPPH, 70.2%) than the control (unhydrolyzed proteins, 33.49%) and pepsin hydrolysate (HPEP, 46.1%) at 200 µg/mL. HPEP however showed a 4.6-fold greater reduction of ferric ions (FRAP) while also possessing a higher peroxyl radical scavenging ability (716 ± 30 µM Trolox Eq/g) than HTRY (38.5 ± 35 µM Trolox Eq/g). During oil oxidative stability tests, HPEP improved the oxidative stability of the palm olein oil after 8 and 12 frying cycles, characterized by lower concentrations of hydroperoxides, and carbonyl and volatile compounds. HTRY however exerteda pro-oxidant activity. Structural data from SDS-PAGE and tandem mass spectrometry showed that the mechanism for the greater activity of the pepsin hydrolysate occurred due to unique structural features and a higher percentage of short-chain peptides. This was justified by a 25, 31, and 48% higher contents of tryptophan, histidine, and methionine, respectively (important amino acids with hydrogen atom transfer and electron-donating capacities) in the peptides identified in the pepsin hydrolysate. Full article
(This article belongs to the Section Food Nutrition)
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15 pages, 1990 KiB  
Article
Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product
by Ronald Marsiglia-Fuentes, Amparo Chiralt and Luis A. García-Zapateiro
Foods 2023, 12(18), 3497; https://doi.org/10.3390/foods12183497 - 20 Sep 2023
Cited by 2 | Viewed by 1611
Abstract
This study investigated the potential uses of discarded mango peel and seed parts by analyzing their water sorption behavior, hydration kinetics, and stability when converted into extract powders at pH 3 and 10. The results revealed that peel extracts had a higher water [...] Read more.
This study investigated the potential uses of discarded mango peel and seed parts by analyzing their water sorption behavior, hydration kinetics, and stability when converted into extract powders at pH 3 and 10. The results revealed that peel extracts had a higher water adsorption capacity compared with seed extracts due to differences in their composition. Peel extracts were primarily composed of carbohydrates (approximately 75%) with a low protein content, while seed extracts contained fewer carbohydrates (less than 30%) but higher levels of proteins (more than 30%) and lipids. The critical water content for maintaining the glassy state of peel extract powders during storage was found to be 0.025 and 0.032 g of water/g for extracts obtained at pH 3 and 10, respectively. In contrast, the Tg values of seed extracts remained relatively unchanged across different water content levels, suggesting that proteins and lipids inhibited the water’s plasticizing effect in the solid matrix. These findings indicate that both mango waste fractions exhibit distinct hygroscopic behaviors, necessitating different approaches to processing and utilization. These extracts hold potential applications for various food products such as beverages, gels, sauces, or emulsions, contributing to the reduction in waste and the creation of value-added products from mango residues. Full article
(This article belongs to the Section Plant Foods)
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28 pages, 1569 KiB  
Article
Kombucha Fermentation of Olympus Mountain Tea (Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties
by Ioannis Geraris Kartelias, Haralabos Christos Karantonis, Efstathios Giaouris, Ioannis Panagiotakopoulos and Constantina Nasopoulou
Foods 2023, 12(18), 3496; https://doi.org/10.3390/foods12183496 - 20 Sep 2023
Cited by 4 | Viewed by 2684
Abstract
This study implemented kombucha fermentation of Olympus Mountain tea (Sideritis scardica) sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that [...] Read more.
This study implemented kombucha fermentation of Olympus Mountain tea (Sideritis scardica) sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that the OMTWH acts as a viable substrate for supporting the proliferation of the microorganisms of the Kombucha symbiotic culture. The fermentation resulted in a reduction in pH and increased total titratable acidity. After fermentation, a statistically significant increase in the vitamins C, B1, B2, B6, B7, and B12 content was observed (p < 0.05). Total phenolics and antioxidant activity of the fermented beverage was significantly enhanced, as assessed by the method of Folin–Ciocalteu and ABTS assay, respectively. Results revealed that OMTWH had a potent inhibitory activity of α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase; OMTWH fermented with a kombucha consortium exhibited even higher inhibition. Hence, the process of kombucha fermentation can convert OMTWH into a novel beverage with enhanced functional properties. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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15 pages, 3972 KiB  
Article
Assessment of the Fruit Chemical Characteristics and Antioxidant Activity of Different Mulberry Cultivars (Morus spp.) in Semi-Arid, Sandy Regions of China
by Zhiyu Sun, Yongbin Zhou, Wenxu Zhu and You Yin
Foods 2023, 12(18), 3495; https://doi.org/10.3390/foods12183495 - 20 Sep 2023
Cited by 7 | Viewed by 1384
Abstract
As a traditional cash crop with ecological and nutritional values, mulberry is gradually expanding its consumption worldwide due to its great regional adaptability and superior health functions. The widespread interest in nutrients has led to a growing need to explore in depth the [...] Read more.
As a traditional cash crop with ecological and nutritional values, mulberry is gradually expanding its consumption worldwide due to its great regional adaptability and superior health functions. The widespread interest in nutrients has led to a growing need to explore in depth the health benefits of mulberries. Many studies are actively being conducted to investigate the adaptability of the diversity of mulberries in different applications. This study systematically investigated the physicochemical properties and antioxidant activity of four mulberry genotypes cultivated in China’s semi-arid sandy regions to better understand the composition and health-promoting potential of this super crop. Chemical composition identification was identified via HPLC and antioxidant activity was further determined via DPPH and FRAP. The moisture, crude protein, ash, soluble solids, phenolics, anthocyanins, and flavonoids contents of mulberry were comparatively analyzed. The study revealed that the four mulberry genotypes showed significant differences in quality and content of the analyzed characteristics. The greatest antioxidant activity was found in Shensang 1, which had the most soluble solids (17%) and the highest amounts of free sugar (fructose: 5.14% and glucose: 5.46%). Ji’an had the most minerals (K: 2.35 mg/g, Ca: 2.27 mg/g, and Fe: 467.32 mg/kg) and it also contained chlorogenic acid, which has the potential to be turned into a natural hypoglycemic agent. PCA and Pearson correlation analysis indicated that the antioxidant activity was closely related to the chemical contents of total phenols, flavonoids, anthocyanins, and soluble sugars. If the antioxidant activity and nutrient content of the developed plants are considered, Shen Sang 1 is the most favorable variety. This finding can be used to support the widespread cultivation of mulberries to prevent desertification as well as to promote the development of the mulberry industry. Full article
(This article belongs to the Section Plant Foods)
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30 pages, 1587 KiB  
Article
Functional and Antioxidant Evaluation of Two Ecotypes of Control and Grafted Tree Tomato (Solanum betaceum) at Different Altitudes
by Elena Coyago-Cruz, Aida Guachamin, Gabriela Méndez, Melany Moya, Aníbal Martínez, William Viera, Jorge Heredia-Moya, Elena Beltrán, Edwin Vera and Michael Villacís
Foods 2023, 12(18), 3494; https://doi.org/10.3390/foods12183494 - 20 Sep 2023
Cited by 4 | Viewed by 2366
Abstract
Tree tomato (Solanum betaceum) is susceptible to nematode attack; for this reason, grafting is used as an alternative to reduce this impact. In this study, the bioactive compounds of the fruit (shell, pulp, and seed jelly) of two tree tomato ecotypes [...] Read more.
Tree tomato (Solanum betaceum) is susceptible to nematode attack; for this reason, grafting is used as an alternative to reduce this impact. In this study, the bioactive compounds of the fruit (shell, pulp, and seed jelly) of two tree tomato ecotypes (‘giant orange’ and ‘giant purple’) were evaluated in both control and grafted plants grown at different altitudes (2010–2250, 2260–2500, 2510–2750 and 2760–3000 masl). Commercial quality, vitamin C, organic acids, phenolics, carotenoids and antioxidant activity were determined by microextraction and quantified by liquid chromatography (RRLC) or spectrophotometry (microplate reader). The results showed high concentrations of vitamin C, organic acids and antioxidant activity in the seed jelly, organic acids in the pulp and phenolic compounds, carotenoids, and antioxidant activity in the shell. The main phenolics were ferulic acid, caffeic acid and luteolin, while the main carotenoids were lutein, B-cryptoxanthin and B-carotene. Multivariate analysis showed that tree tomato quality was mainly influenced by altitude and fruit part and that grafting positively affected soluble solids for both ecotypes and all altitudes. Full article
(This article belongs to the Section Plant Foods)
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19 pages, 3237 KiB  
Article
Neuroimaging Approach: Effects of Hot and Cold Germinated Wheat Beverages on Electroencephalographic (EEG) Activity of the Human Brain
by Thinzar Aung, Bo Ram Kim, Han Sub Kwak and Mi Jeong Kim
Foods 2023, 12(18), 3493; https://doi.org/10.3390/foods12183493 - 20 Sep 2023
Cited by 2 | Viewed by 2050
Abstract
Neuroimaging studies using electroencephalography (EEG) have been crucial in uncovering brain activity in sensory perception, emotion regulation, and decision-making. Despite tea’s global popularity, its temperature-related neural basis remains underexplored. This study investigated the effect of hot and cold germinated wheat beverages (HB and [...] Read more.
Neuroimaging studies using electroencephalography (EEG) have been crucial in uncovering brain activity in sensory perception, emotion regulation, and decision-making. Despite tea’s global popularity, its temperature-related neural basis remains underexplored. This study investigated the effect of hot and cold germinated wheat beverages (HB and CB) in changes of brain waves using EEG. Four distinct approaches and topographical assessments were performed to gain deeper insights into the impact of EEG signals in the human brain. The four approaches showed different impacts of HB and CB intake, as all EEG spectral powers increased after drinking HB and decreased after consumption of CB. Significant increases in delta and theta waves were observed as a result of drinking HB, but significant decreases in alpha and beta waves were observed after drinking CB. The topographic maps illustrate the significant effects of HB more prominently than those of CB, displaying greater changes in delta, theta, and beta. These findings suggest the intake of HB is probably related to relaxation, calmness, mindfulness and concentration, while the intake of CB is related to alertness, attention, and working memory. Ultimately, the neuroscientific approaches provided in this study could advance consumer-based research on beverage consumption. Full article
(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients)
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16 pages, 845 KiB  
Article
Unraveling Elusive Boundaries: A Comprehensive Framework for Assessing Local Food Consumption Patterns in Nova Scotia, Canada
by Sylvain Charlebois, Marie Le Bouthillier, Janet Music and Janèle Vézeau
Foods 2023, 12(18), 3492; https://doi.org/10.3390/foods12183492 - 20 Sep 2023
Viewed by 2159
Abstract
Promoting local food consumption for economic growth is a priority; however, defining “local” remains challenging. In Nova Scotia, Canada, this pioneering research establishes a comprehensive framework for assessing local food consumption. Employing three data collection methods, our study reveals that, on average, Nova [...] Read more.
Promoting local food consumption for economic growth is a priority; however, defining “local” remains challenging. In Nova Scotia, Canada, this pioneering research establishes a comprehensive framework for assessing local food consumption. Employing three data collection methods, our study reveals that, on average, Nova Scotians allocate 31.2% of their food expenditures to locally sourced products, excluding restaurant and take-out spending, as per the provincial guidelines. The participants estimated that, in the previous year, 37.6% of their spending was on local food; this figure was derived from the most effective method among the three. However, the figure was potentially influenced by participant perspective and was prone to overestimation. To enhance accuracy, we propose methodological enhancements. Despite the limitations, the 31.2% baseline offers a substantial foundation for understanding local food patterns in Nova Scotia. It serves as a replicable benchmark for future investigations and guides researchers with similar objectives, thereby establishing a robust research platform. Full article
(This article belongs to the Special Issue Exploring Local Foods and Its Supply Chains: Resilience, Autonomy and Sustainability)
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28 pages, 948 KiB  
Review
Evidence for the Beneficial Effects of Brazilian Native Fruits and Their By-Products on Human Intestinal Microbiota and Repercussions on Non-Communicable Chronic Diseases—A Review
by Maiara da Costa Lima, Heloísa Maria Almeida do Nascimento, Jaielison Yandro Pereira da Silva, José Luiz de Brito Alves and Evandro Leite de Souza
Foods 2023, 12(18), 3491; https://doi.org/10.3390/foods12183491 - 19 Sep 2023
Cited by 4 | Viewed by 3036
Abstract
Non-communicable chronic diseases (NCDs) are the most widespread cause of mortality worldwide. Intestinal microbiota balance can be altered by changes in the abundance and/or diversity of intestinal microbiota, indicating a role of intestinal microbiota in NCD development. This review discusses the findings of [...] Read more.
Non-communicable chronic diseases (NCDs) are the most widespread cause of mortality worldwide. Intestinal microbiota balance can be altered by changes in the abundance and/or diversity of intestinal microbiota, indicating a role of intestinal microbiota in NCD development. This review discusses the findings of in vitro studies, pre-clinical studies and clinical trials on the effects of Brazilian native fruits, their by-products, as well as their bioactive compounds on human intestinal microbiota and NCD. The major bioactive compounds in Brazilian native fruits and their by-products, and the impacts of their administration on outcomes linked to intestinal microbiota modulation are discussed. Mechanisms of intestinal microbiota affecting NCD could be linked to the modulation of absorption and energy balance, immune and endocrine systems, and inflammatory response. Brazilian native fruits, such as acerola, açaí, baru, buriti, guava, jabuticaba, juçara, and passion fruit, have several bioactive compounds, soluble and insoluble fibers, and a variety of phenolic compounds, which are capable of changing these key mechanisms. Brazilian native fruits and their by-products can help to promote positive intestinal and systemic health benefits by driving alterations in the composition of the human intestinal microbiota, and increasing the production of distinct short-chain fatty acids and phenolic metabolites, thereby enhancing intestinal integrity and homeostasis. Evidence from available literature shows that the modulatory impacts of Brazilian native fruits and their by-products on the composition and metabolic activity of the intestinal microbiota could improve several clinical repercussions associated with NCD, reinforcing the influence of intestinal microbiota in extra-intestinal outcomes. Full article
(This article belongs to the Special Issue Functional Foods with Modulating Action on Metabolic Risk Factors)
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14 pages, 3200 KiB  
Article
Predicting Perceived Hedonic Ratings through Facial Expressions of Different Drinks
by Yasuyo Matsufuji, Kayoko Ueji and Takashi Yamamoto
Foods 2023, 12(18), 3490; https://doi.org/10.3390/foods12183490 - 19 Sep 2023
Cited by 1 | Viewed by 2003
Abstract
Previous studies have established the utility of facial expressions as an objective assessment approach for determining the hedonics (overall pleasure) of food and beverages. This study endeavors to validate the conclusions drawn from preceding research, illustrating that facial expressions prompted by tastants possess [...] Read more.
Previous studies have established the utility of facial expressions as an objective assessment approach for determining the hedonics (overall pleasure) of food and beverages. This study endeavors to validate the conclusions drawn from preceding research, illustrating that facial expressions prompted by tastants possess the capacity to forecast the perceived hedonic ratings of these tastants. Facial expressions of 29 female participants, aged 18–55 years, were captured using a digital camera during their consumption of diverse concentrations of solutions representative of five basic tastes. Employing the widely employed facial expression analysis application FaceReader, the facial expressions were meticulously assessed, identifying seven emotions (surprise, happiness, scare, neutral, disgust, sadness, and anger) characterized by scores ranging from 0 to 1—a numerical manifestation of emotional intensity. Simultaneously, participants rated the hedonics of each solution, utilizing a scale spanning from −5 (extremely unpleasant) to +5 (extremely pleasant). Employing a multiple linear regression analysis, a predictive model for perceived hedonic ratings was devised. The model’s efficacy was scrutinized by assessing emotion scores from 11 additional taste solutions, sampled from 20 other participants. The anticipated hedonic ratings demonstrated robust alignment and agreement with the observed ratings, underpinning the validity of earlier findings even when incorporating diverse software and taste stimuli across a varied participant base. We discuss some limitations and practical implications of our technique in predicting food and beverage hedonics using facial expressions. Full article
(This article belongs to the Special Issue Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food)
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