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Volume 13
Issue 17
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Foods, Volume 13, Issue 17 (September-1 2024) – 214 articles

Cover Story (view full-size image): Infant and baby foods play a critical role in providing essential nutrition during early development worldwide. Non-thermal processing technologies are emerging game-changers in this industry, addressing the limitations of traditional thermal methods, which often degrade nutrients and produce harmful compounds like furan, 5-hydroxymethylfurfural (HMF), and acrylamide. Techniques like high-pressure processing, radio frequency, ultrasound, and pulsed electric field ensure food safety while preserving vital nutrients and sensory qualities. As global demand for healthier minimally processed foods rises, these innovations offer a promising future for safer nutrient-rich infant and baby foods. Ongoing research and large-scale industrial validation are essential to fully realizing their benefits. View this paper
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19 pages, 4667 KiB  
Article
Towards Sustainable and Dynamic Modeling Analysis in Korean Pine Nuts: An Online Learning Approach with NIRS
by Hongbo Li, Dapeng Jiang, Wanjing Dong, Jin Cheng and Xihai Zhang
Foods 2024, 13(17), 2857; https://doi.org/10.3390/foods13172857 - 9 Sep 2024
Viewed by 656
Abstract
Due to its advantages such as speed and noninvasive nature, near-infrared spectroscopy (NIRS) technology has been widely used in detecting the nutritional content of nut food. This study aims to address the problem of offline quantitative analysis models producing unsatisfactory results for different [...] Read more.
Due to its advantages such as speed and noninvasive nature, near-infrared spectroscopy (NIRS) technology has been widely used in detecting the nutritional content of nut food. This study aims to address the problem of offline quantitative analysis models producing unsatisfactory results for different batches of samples due to complex and unquantifiable factors such as storage conditions and origin differences of Korean pine nuts. Based on the offline model, an online learning model was proposed using recursive partial least squares (RPLS) regression with online multiplicative scatter correction (OMSC) preprocessing. This approach enables online updates of the original detection model using a small amount of sample data, thereby improving its generalization ability. The OMSC algorithm reduces the prediction error caused by the inability to perform effective scatter correction on the updated dataset. The uninformative variable elimination (UVE) algorithm appropriately increases the number of selected feature bands during the model updating process to expand the range of potentially relevant features. The final model is iteratively obtained by combining new sample feature data with RPLS. The results show that, after OMSC preprocessing, with the number of features increased to 100, the new online model’s R2 value for the prediction set is 0.8945. The root mean square error of prediction (RMSEP) is 3.5964, significantly outperforming the offline model, which yields values of 0.4525 and 24.6543, respectively. This indicates that the online model has dynamic and sustainable characteristics that closely approximate practical detection, and it provides technical references and methodologies for the design and development of detection systems. It also offers an environmentally friendly tool for rapid on-site analysis for nut food regulatory agencies and production enterprises. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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22 pages, 3077 KiB  
Article
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model
by Chengye Huang, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang and Ning Li
Foods 2024, 13(17), 2856; https://doi.org/10.3390/foods13172856 - 9 Sep 2024
Viewed by 1131
Abstract
The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results showed that, compared to unfermented controls, [...] Read more.
The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results showed that, compared to unfermented controls, the tannins, phytic acid, and trypsin inhibitor levels were significantly reduced, whereas the phytochemical (TPC, TFC, and gallic acid) and soluble dietary fiber were increased in sourdough. Meanwhile, more outstanding changes were obtained in sourdough following a mixed-strain than single-strain fermentation, which might be associated with its corresponding β-glucosidase, feruloyl esterase, and phytase activities. An increased specific volume, reduced crumb firmness, and greater sensory evaluation of bread was achieved after mixed-strain fermentation. Moreover, diets containing sourdough, especially those prepared with mixed-strain-fermented red bean with wheat bran, significantly decreased serum pro-inflammatory cytokines levels, and improved the lipid profile, HDL/LDL ratio, glucose tolerance, and insulin sensitivity of mice. Moreover, gut microbiota diversity increased towards beneficial genera (e.g., Bifidobacterium), accompanied with a greater increase in short-chain fatty acid production in mice fed on sourdough-based bread diets compared to their controls and white bread. In conclusion, mixed-strain fermentation’s synergistic effect on high fiber-legume substrate improved the baking, sensory quality, and prebiotic effect of bread, leading to potential health benefits in mice. Full article
(This article belongs to the Section Food Biotechnology)
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13 pages, 2980 KiB  
Article
Enhanced Sensitivity and Accuracy of Tb3+-Functionalized Zirconium-Based Bimetallic MOF for Visual Detection of Malachite Green in Fish
by Yue Zhou, Yuanyuan Jiang, Xiangyu Chen, Hongchen Long, Mao Zhang, Zili Tang, Yufang He, Lei Zhang and Tao Le
Foods 2024, 13(17), 2855; https://doi.org/10.3390/foods13172855 - 9 Sep 2024
Viewed by 655
Abstract
The ratiometric fluorescent probe UiO-OH@Tb, a zirconium-based MOF functionalized with Tb3+, was synthesized using a hydrothermal method. This probe employs the fluorescence resonance energy transfer (FRET) mechanism between Tb3+ and malachite green (MG) for the double-inverse signal ratiometric fluorescence detection [...] Read more.
The ratiometric fluorescent probe UiO-OH@Tb, a zirconium-based MOF functionalized with Tb3+, was synthesized using a hydrothermal method. This probe employs the fluorescence resonance energy transfer (FRET) mechanism between Tb3+ and malachite green (MG) for the double-inverse signal ratiometric fluorescence detection of MG. The probe’s color shifts from lime green to blue with an increasing concentration of MG. In contrast, the monometallic MOFs’ (UiO-OH) probe shows only blue fluorescence quenching due to the inner filter effect (IFE) after interacting with MG. Additionally, the composite fluorescent probe (UiO-OH@Tb) exhibits superior sensitivity, with a detection limit (LOD) of 0.19 μM, which is significantly lower than that of the monometallic MOFs (25 μM). Moreover, the content of MG can be detected on-site (LOD = 0.94 μM) using the RGB function of smartphones. Hence, the UiO-OH@Tb probe is proven to be an ideal material for MG detection, demonstrating significant practical value in real-world applications. Full article
(This article belongs to the Special Issue Veterinary Drug Residues in the Food Chain: Detection, Mitigation, and Safety Assurance)
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23 pages, 5869 KiB  
Article
Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells
by Chun-Wei Wang, Hui-Shan Shen, Chih-Wei Yang, Pei-Ci Syu and Sheng-Dun Lin
Foods 2024, 13(17), 2854; https://doi.org/10.3390/foods13172854 - 8 Sep 2024
Viewed by 1441
Abstract
The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the [...] Read more.
The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the Codex Alimentarius specifications for cocoa powder. Ochratoxin A and aflatoxins (B1, B2, G1, and G2) were not detected in the CBSs. The CBSs were rich in dietary fiber (42.9%) and bioactive components and showed good antioxidant capacity. The ash, fat, protein, dietary fiber, crumb a* and c*, hardness, chewiness, total phenols, and antioxidant activities of the bread increased with an increasing CBSs level. The starch hydrolysis rate (45.1–36.49%) of the CBS breads at 180 min was lower than that of the control (49.6%). The predicted glycemic index of the bread (CBS20 and CBS25) with 20–25% of the WF replaced with CBSs was classified as a medium-GI food using white bread as a reference. In the nine-point hedonic test, the overall preference scores were highest for control (6.8) and CBS breads, where CBSs replaced 5–10% of WF, with scores of 7.2 and 6.7. CBS20 supplemented with an additional 20–30% water improved its volume, specific volume, and staling rate, but the overall liking score (6.5–7.2) was not significantly different from the control (p > 0.05). Overall, partially replacing wheat flour with CBSs in the production of baked bread can result in a new medium-GI value food containing more dietary fiber, bioactive compounds, and enhanced antioxidant capacity. Full article
(This article belongs to the Special Issue Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food)
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16 pages, 1579 KiB  
Article
Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice
by Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim and Youngseung Lee
Foods 2024, 13(17), 2853; https://doi.org/10.3390/foods13172853 - 8 Sep 2024
Viewed by 864
Abstract
Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. [...] Read more.
Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart’s response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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16 pages, 5264 KiB  
Article
Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation
by Shuang Xian, Feng Zhao, Xinyan Huang, Xingyan Liu, Zhiqing Zhang, Man Zhou, Guanghui Shen, Meiliang Li and Anjun Chen
Foods 2024, 13(17), 2852; https://doi.org/10.3390/foods13172852 - 8 Sep 2024
Viewed by 834
Abstract
The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with [...] Read more.
The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with the non-volatile flavor compounds and physicochemical properties, to assess the impact of hot-air and salt-pressing pre-dehydration treatments on paocai quality. The findings indicate that pre-dehydration of raw material slowed the fermentation process but enhanced the concentration of non-volatile flavor substances, including free amino acids and organic acids. Hot-air pre-dehydration effectively reduced initial salinity to levels comparable to those in high-salinity fermentation of fresh vegetables. Furthermore, pre-dehydration altered microbial community structures and simplified inter-microbial relationships during fermentation. However, the key microorganisms such as Lactobacillus, Weissella, Enterobacter, Wallemia, Aspergillus, and Kazachstania remained consistent across all groups. Additionally, this study found that biomarkers influenced non-volatile flavor formation differently depending on the treatment, but these substances had minimal impact on the biomarkers and showed no clear correlation with high-abundance microorganisms. Overall, fermenting pre-dehydrated raw materials presents an environmentally friendly alternative to traditional paocai production. Full article
(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)
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19 pages, 1964 KiB  
Review
Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications
by Li Wang, Wei Lan and Dan Chen
Foods 2024, 13(17), 2851; https://doi.org/10.3390/foods13172851 - 8 Sep 2024
Viewed by 2166
Abstract
Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as [...] Read more.
Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins. Full article
(This article belongs to the Special Issue Advances in Bioactive Compounds from Food on Human Health)
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20 pages, 2658 KiB  
Article
Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast—A Comparative Study of Convective and Freeze-Drying Methods
by Iwona Szymanska, Aleksandra Matys, Katarzyna Rybak, Magdalena Karwacka, Dorota Witrowa-Rajchert and Malgorzata Nowacka
Foods 2024, 13(17), 2850; https://doi.org/10.3390/foods13172850 - 8 Sep 2024
Viewed by 1169
Abstract
Fresh meat has a limited shelf life and is prone to spoilage. Drying serves as a common method for food preservation. Non-thermal techniques such as ultrasound treatment (US) can positively affect the drying processes and alter the final product. The study aimed to [...] Read more.
Fresh meat has a limited shelf life and is prone to spoilage. Drying serves as a common method for food preservation. Non-thermal techniques such as ultrasound treatment (US) can positively affect the drying processes and alter the final product. The study aimed to evaluate the impact of US pre-treatment on the hot air (HA) and freeze-drying (FD) of chicken breast meat and the quality of the dried products. US pre-treatment had a varied impact depending on the drying method used. The contact US method extended the HA drying time (about 50%) but improved water removal during FD (about 30%) compared to the untreated samples. Both methods resulted in low water content (<8.3%) and low water activity (<0.44). While rehydration properties (RR) and hygroscopicity (H) were not significantly affected by US pre-treatment in HA drying (about 1.35% and about 1.1, respectively), FD noticed differences due to shrinkage and porosity variations (RR: 2.4–3.2%, H: 1.19–1.25). The HA-dried samples exhibited notably greater tissue shrinkage and a darker surface color than the FD meat. Ultrasonic processing holds substantial potential in creating dried meat products with tailored characteristics. Hence, meticulous consideration of processing methods and parameters is of utmost importance. Full article
(This article belongs to the Special Issue Application of Drying Technologies for Improving Food Quality and Safety)
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17 pages, 552 KiB  
Article
Measuring Social Sustainability in the Italian Agri-Food Sector: Proposed Key Performance Indicators
by Lucia Briamonte, Raffaella Pergamo, Chiara Salerno, Anna Uliano and Concetta Nazzaro
Foods 2024, 13(17), 2849; https://doi.org/10.3390/foods13172849 - 8 Sep 2024
Viewed by 1059
Abstract
The social dimension of sustainability in the agri-food sector is gaining more and more attention from both scholars and policymakers. In Europe, among different countries, Italy stood out for the active role played in including social conditionality in the Common Agricultural Policy. Despite [...] Read more.
The social dimension of sustainability in the agri-food sector is gaining more and more attention from both scholars and policymakers. In Europe, among different countries, Italy stood out for the active role played in including social conditionality in the Common Agricultural Policy. Despite such interest, there is still confusion concerning the concept of social sustainability, and tools aimed at measuring the social performance of farms are still lacking. The current study aims to identify indicators to measure the social sustainability of farm practices in the Italian agri-food system. The methodology included an analysis of the most relevant literature, legislation, and guidelines to identify five macro-areas of interest, which served as the foundation for developing theoretical social sustainability key performance indicators. The results of this study provide useful insights for both practitioners and policymakers to develop strategies and policies focused on social sustainability. Full article
(This article belongs to the Section Food Security and Sustainability)
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17 pages, 2826 KiB  
Article
Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food
by Wanida Pan-utai, Sarn Settachaimongkon, Orawan La-ongkham, Soisuda Pornpukdeewattana, Marisa Hamwane, Chalantorn Lorpeunge, Masnavee Adame and Charisa Yodbumprenge
Foods 2024, 13(17), 2848; https://doi.org/10.3390/foods13172848 - 8 Sep 2024
Viewed by 1285
Abstract
Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai [...] Read more.
Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate nature of food matrices and biochemical processes during fermentation. The roles of microorganisms, especially probiotics, are crucial in delivering health benefits through fermented foods. Traditionally fermented Thai vegetable foods contain high levels of total soluble solids, titratable acidity, and salinity in pickled shallot and ginger as a result of the natural fermentation process and the ingredients used. The research findings were confirmed using a hierarchical cluster analysis (HCA)-derived dendrogram pattern. The nutritional compositions, total phenolic contents, and antioxidant activities varied among the different types of vegetables. The correlations among lipid, protein, fiber, total soluble solid (TSSs), total titratable acidity (TTA), and salinity as potential biomarkers in fermented vegetable products were examined. The results suggest that traditionally fermented Thai vegetable products significantly impacted food research by enhancing the quality and preserving the authenticity of traditionally fermented Thai vegetables. Full article
(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)
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18 pages, 1470 KiB  
Article
Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates
by Sakaewan Ounjaijean, Supakit Chaipoot, Rewat Phongphisutthinant, Gochakorn Kanthakat, Sirinya Taya, Pattavara Pathomrungsiyounggul, Pairote Wiriyacharee and Kongsak Boonyapranai
Foods 2024, 13(17), 2847; https://doi.org/10.3390/foods13172847 - 7 Sep 2024
Viewed by 778
Abstract
This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant activities, enzyme inhibition properties, and effects on probiotic growth and short-chain [...] Read more.
This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant activities, enzyme inhibition properties, and effects on probiotic growth and short-chain fatty acid (SCFA) production. The HBb-Bps were conjugated with honey, glucose, and fructose via the Maillard reaction. Antioxidant activities were assessed using DPPH and ABTS assays. The inhibitory effects on amylase, pancreatic lipase, and the angiotensin-converting enzyme (ACE) were measured. Probiotic growth and SCFA production were evaluated using L. plantarum TISTR846, and L. lactis TISTR1464. The HBb-Bps and their conjugates exhibited enhanced antioxidant activities post-Maillard reaction. They showed moderate enzyme inhibition, which decreased after conjugation. However, ACE inhibition increased with conjugation. The HBb-Bps significantly promoted probiotic growth and SCFA production, with further enhancement by the Maillard reaction. Overall, the HBb-Bps and their conjugates demonstrate significant prebiotic and health-promoting functions, suggesting their potential as natural ingredients in functional foods and nutraceuticals. Further research should focus on the in vivo effects and, given their solubility and stability these biopeptides could be incorporated into functional food formulations, such as health beverages, protein bars, and other fortified foods designed to deliver specific health benefits. Full article
(This article belongs to the Special Issue Discovery, Functions and Applications of Food-Derived Bioactive Peptides)
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12 pages, 3847 KiB  
Article
Experimental Investigation of Bacterial Inactivation of Beef Using Indirect Cold Plasma in Cold Chain and at Room Temperature
by Peiru Li, Hainan Zhang, Changqing Tian and Huiming Zou
Foods 2024, 13(17), 2846; https://doi.org/10.3390/foods13172846 - 7 Sep 2024
Viewed by 843
Abstract
Pathogen contamination is a severe problem in maintaining food safety in the cold chain. Cold plasma (CP) is a novel non-thermal disinfection method that can be applied for the bacterial inactivation of food in appropriate contexts. Currently, research on CP used on food [...] Read more.
Pathogen contamination is a severe problem in maintaining food safety in the cold chain. Cold plasma (CP) is a novel non-thermal disinfection method that can be applied for the bacterial inactivation of food in appropriate contexts. Currently, research on CP used on food at cold chain temperatures is rare. This work investigated the bacterial inactivation effect of CP on beef at typical cold storage temperatures of 4 and −18 °C and room temperature (25 °C). The reactive species in CP were indirectly tested by evaluating O3, NO3− and NO2− in cold plasma-activated water (PAW), which indicated the highest concentrations of reactive species in CP at 25 °C and the lowest at −18 °C. The bactericidal efficacy of CP treatment against beef inoculated with Escherichia coli at −18 °C, 4 °C, and 25 °C was 30.5%, 60.1%, and 59.5%, respectively. The 4 °C environment was the most appropriate treatment for CP against beef, with the highest bactericidal efficacy and a minor influence on beef quality. The indirect CP treatment had no significant effect on the texture, color, pH, or cooking loss of beef at −18 °C. CP shows significant potential for the efficient decontamination of food at cold chain temperatures. Full article
(This article belongs to the Special Issue Application of Innovative Technologies for Improving Food Quality and Safety)
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16 pages, 3770 KiB  
Article
Nutritional Value, Fatty Acid and Phytochemical Composition, and Antioxidant Properties of Mysore Fig (Ficus drupacea Thunb.) Fruits
by Hosakatte Niranjana Murthy, Guggalada Govardhana Yadav, Kadanthottu Sebastian Joseph, Sabha Khan H. S., Snehalata M. Magi, Yaser Hassan Dewir and Nóra Mendler-Drienyovszki
Foods 2024, 13(17), 2845; https://doi.org/10.3390/foods13172845 - 7 Sep 2024
Viewed by 1004
Abstract
Ficus drupacea is a fruit-bearing tree that is distributed in Southeast Asia and Australia. The objective of this research was to ascertain the following with regard to ripened fruits: (i) their nutritional value, (ii) their mineral status, (iii) the fatty acid composition of [...] Read more.
Ficus drupacea is a fruit-bearing tree that is distributed in Southeast Asia and Australia. The objective of this research was to ascertain the following with regard to ripened fruits: (i) their nutritional value, (ii) their mineral status, (iii) the fatty acid composition of fruit and seed oil, (iv) their phytochemical makeup, and (v) their antioxidant properties. The ripened fruits contained 3.21%, 3.25%, 0.92%, 1.47%, and 2.20% carbohydrate, protein, fat, ash, and fiber, respectively. Fruits had an energy content of 30.18 kcal/100 g. In terms of mineral content, the fruit was rich in potassium, magnesium, calcium, and nitrogen, with values of 21.03, 13.24, 11.07, and 4.13 mg/g DW. Iron, zinc, manganese, and boron had values of 686.67, 124.33, 114.40, and 35.78 µg/g DW, respectively. The contents of oxalate and phytate were 14.44 and 2.8 mg/g FW, respectively. The fruit and seed oil content were 0.67 and 8.07%, respectively, and the oil’s physicochemical properties were comparable to those of fig fruit and seed oils. Omega-3 (α-linolenic acid), omega-6 (linoleic acid), and omega-9 (oleic acid) fatty acids were abundant in the oils. Fruit extracts in acetone, methanol, and water have greater concentrations of phenolics, flavonoids, and alkaloids. The 2,2-diphenyl-2-picrylhydrazyl, total antioxidant activity, and ferric reducing antioxidant power assays demonstrated increased antioxidant activities in close correlation with the higher concentrations of phenolics, flavonoids, and alkaloids. The results of this study demonstrate that the fruits of F. drupacea are a strong source of nutrients and phytochemicals, and they merit more investigation and thought for possible uses. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
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12 pages, 1934 KiB  
Article
Development and Application of the Quality Index Method for Ice-Stored King Weakfish (Macrodon ancylodon)
by Rafaela Cristina Barata Alves, Enrique Pino-Hernández, Jhonatas Rodrigues Barbosa, Elen Vanessa Costa da Silva, Consuelo Lúcia Sousa de Lima, Raul Coimbra Miranda and Lúcia de Fátima Henriques Lourenço
Foods 2024, 13(17), 2844; https://doi.org/10.3390/foods13172844 - 7 Sep 2024
Viewed by 574
Abstract
The freshness of raw fish has become one of the industry’s and consumers’ main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, [...] Read more.
The freshness of raw fish has become one of the industry’s and consumers’ main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, along with the assessment of proximate composition, pH, total volatile bases (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, fatty acids, texture, and microbiological parameters. The results show that the QIM obtained over the storage period exhibited a linear increase, ranging from 2 to 21 demerit points, with a high correlation (R2 = 0.9868) among the data. The microbiological results indicated an increase in the counts of psychrotrophic and mesophilic bacteria throughout the storage period. TVB-N values ranged from 11 to 28 mg/100 g, and TBARS values ranged from 0.235 to 0.298 mg MDA/kg when stored in ice. The presence of putrescine, cadaverine, spermidine, and toxic volatile compounds was a potential indicator of fish freshness. Based on the correlation between the methods considered indicators of freshness and quality, it can be concluded that the king weakfish maintains its commercial stability for up to 11 days when stored in ice. Full article
(This article belongs to the Special Issue The Food Chemistry behind Seafood Odor)
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16 pages, 16701 KiB  
Article
Yellow Teas Protect against DSS-Induced Ulcerative Colitis by Inhibiting TLR4/NF-κB/NLRP3 Inflammasome in Mice
by Dawei Xing, Tao Zheng, Xiaoju Chen and Zhongwen Xie
Foods 2024, 13(17), 2843; https://doi.org/10.3390/foods13172843 - 7 Sep 2024
Viewed by 1009
Abstract
Yellow tea (YT), a slightly fermented tea with a unique yellowing process and mellow taste, is becoming widely popular. Currently, the YT includes bud yellow tea (BYT), small-leaf yellow tea (SYT), and large-leaf yellow tea (LYT) based on maturity of raw materials. Previous [...] Read more.
Yellow tea (YT), a slightly fermented tea with a unique yellowing process and mellow taste, is becoming widely popular. Currently, the YT includes bud yellow tea (BYT), small-leaf yellow tea (SYT), and large-leaf yellow tea (LYT) based on maturity of raw materials. Previous studies have shown that YT has outstanding potential in preventing metabolic syndrome. However, the distinct effects and mechanisms of different types of YT on ulcerative colitis (UC) are still unclear. This study investigated the effects and mechanisms of continuous or intermittent intervention of three yellow tea water extracts (YTEs) on dextran sulfate sodium (DSS)-induced ulcerative colitis in CD-1 mice. The results showed that YTE intervention significantly improves the syndrome of DSS-induced UC in mice. Mechanistic studies reveal that YTEs increase the expression levels of tight junction (TJ) proteins and reduce the levels of pro-inflammatory cytokines in the colon by inactivating TLR4/NF-κB/NLRP3. YTE treatment protected intestinal barrier integrity and reduced serum lipopolysaccharide (LPS) levels. Interestingly, our results indicate that large-leaf yellow tea (LYT) has a better alleviating effect than BYT and SYT. YTE intervention before DSS administration has a certain degree of preventive effect on ulcerative colitis, while continuous YTE intervention after DSS induction has a significant reversing effect on the damage caused by DSS. Our results indicated that drinking YT may have preventive and therapeutic effect on UC, especially drinking LYT. Full article
(This article belongs to the Special Issue State-of-the-Art Review of Tea: Processing Technology, Quality Control and Health Benefits)
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13 pages, 2307 KiB  
Article
Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System
by Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza and Martin Valenzuela-Melendres
Foods 2024, 13(17), 2842; https://doi.org/10.3390/foods13172842 - 7 Sep 2024
Viewed by 1053
Abstract
Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on [...] Read more.
Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on the nanoemulsion properties. A central composite design was used to study the effects of pea protein (PP, 0.5–2.5%), safflower oil (SO, 5–15%), and salt (0–0.5%) on the nanoemulsion stability (ζ-potential and particle size) and the VD3 retention. Also, the optimized nanoemulsion carrying VD3 was incorporated into a meat matrix to study its retention after cooking. The combination of food components in the optimized nanoemulsion were SO = 9.12%, PP = 1.54%, and salt content = 0.4%, resulting in the predicted values of ζ-potential, particle size, and VD3 retention of −37.76 mV, 485 nm, and 55.1%, respectively. The VD3 that was nanoencapsulated and included in a meat product remained more stable after cooking than the VD3 that was not encapsulated. If a meat product is formulated with 5 or 10% safflower oil, the stability of the nanoencapsulated VD3 is reduced. This research contributes to developing functional meat products carrying nanoencapsulated vitamin D3 in natural food-grade components. Full article
(This article belongs to the Special Issue Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits)
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15 pages, 1699 KiB  
Article
Vacuum Packaging Can Protect Ground Beef Color and Oxidation during Cold Storage
by Gabriela M. Bernardez-Morales, Savannah L. Douglas, Brooks W. Nichols, Ricardo J. Barrazueta-Cordero, Aeriel D. Belk, Terry D. Brandebourg, Tristan M. Reyes and Jason T. Sawyer
Foods 2024, 13(17), 2841; https://doi.org/10.3390/foods13172841 - 7 Sep 2024
Viewed by 873
Abstract
Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study [...] Read more.
Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at −20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation. Full article
(This article belongs to the Special Issue Safety and Quality Control in Meat Processing)
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18 pages, 2763 KiB  
Article
Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies
by Julia Trentin, Cassamo U. Mussagy, Matheus S. T. Arantes, Alessandra C. Pedro, Marcos R. Mafra and Fabiane O. Farias
Foods 2024, 13(17), 2840; https://doi.org/10.3390/foods13172840 - 7 Sep 2024
Cited by 1 | Viewed by 963
Abstract
The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an [...] Read more.
The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins’ chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants. Full article
(This article belongs to the Special Issue Separation and Identification of Natural Antioxidant Extracts in Foods)
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16 pages, 3164 KiB  
Article
Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis
by Yilin Li, Xinyu Hu, Ruotong Li, Chunguang Wang, Houyin Wang, Guirong Liu, Lipeng Gao, Anwen Jin and Baoqing Zhu
Foods 2024, 13(17), 2839; https://doi.org/10.3390/foods13172839 - 7 Sep 2024
Viewed by 792
Abstract
The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF [...] Read more.
The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as “fishy”, “milky”, and “T-sweet” attributes. IFs with shorter storage times were highly associated with “milky” aromas and “T-sweet” tastes, whereas IFs with longer storage times exhibited a strong correlation with “fishy” and “oxidation” aromas. External preference analysis highlighted that the occurrence of “fishy” and “oxidation” aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of “milky” and “creamy” aromas and “T-sweet” tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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10 pages, 261 KiB  
Article
Is the Behavioural Gender Gap Decreasing? Evidence from Food Consumption in Swiss Single-Person Households
by Daria Loginova and Stefan Mann
Foods 2024, 13(17), 2838; https://doi.org/10.3390/foods13172838 - 6 Sep 2024
Viewed by 762
Abstract
While Switzerland has made some progress over the past few decades in treating men and women more equally, this study intends to find out whether Swiss men and women’s food consumption patterns also converged between 1990 and 2017. After analysing 1.8 million observations [...] Read more.
While Switzerland has made some progress over the past few decades in treating men and women more equally, this study intends to find out whether Swiss men and women’s food consumption patterns also converged between 1990 and 2017. After analysing 1.8 million observations of one-member households’ food baskets, we found that gender gaps are increasing significantly for 16 of 70 studied foods, decreasing significantly for another 16 of 70 studied foods and not changing significantly for more than half of the studied foods. On average, the gender gap in food consumption in Switzerland has increased over time. We conclude that behavioural differences between genders and culturally induced gender differences (e.g., unequal career chances) are largely unrelated. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
30 pages, 1045 KiB  
Review
Cow’s Milk Bioactive Molecules in the Regulation of Glucose Homeostasis in Human and Animal Studies
by Emad Yuzbashian, Emily Berg, Stepheny C. de Campos Zani and Catherine B. Chan
Foods 2024, 13(17), 2837; https://doi.org/10.3390/foods13172837 - 6 Sep 2024
Viewed by 2072
Abstract
Obesity disrupts glucose metabolism, leading to insulin resistance (IR) and cardiometabolic diseases. Consumption of cow’s milk and other dairy products may influence glucose metabolism. Within the complex matrix of cow’s milk, various carbohydrates, lipids, and peptides act as bioactive molecules to alter human [...] Read more.
Obesity disrupts glucose metabolism, leading to insulin resistance (IR) and cardiometabolic diseases. Consumption of cow’s milk and other dairy products may influence glucose metabolism. Within the complex matrix of cow’s milk, various carbohydrates, lipids, and peptides act as bioactive molecules to alter human metabolism. Here, we summarize data from human studies and rodent experiments illustrating how these bioactive molecules regulate insulin and glucose homeostasis, supplemented with in vitro studies of the mechanisms behind their effects. Bioactive carbohydrates, including lactose, galactose, and oligosaccharides, generally reduce hyperglycemia, possibly by preventing gut microbiota dysbiosis. Milk-derived lipids of the milk fat globular membrane improve activation of insulin signaling pathways in animal trials but seem to have little impact on glycemia in human studies. However, other lipids produced by ruminants, including polar lipids, odd-chain, trans-, and branched-chain fatty acids, produce neutral or contradictory effects on glucose metabolism. Bioactive peptides derived from whey and casein may exert their effects both directly through their insulinotropic effects or renin-angiotensin-aldosterone system inhibition and indirectly by the regulation of incretin hormones. Overall, the results bolster many observational studies in humans and suggest that cow’s milk intake reduces the risk of, and can perhaps be used in treating, metabolic disorders. However, the mechanisms of action for most bioactive compounds in milk are still largely undiscovered. Full article
(This article belongs to the Section Dairy)
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11 pages, 3495 KiB  
Article
Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System
by Zhihao Ye, Haojie Xu, Yingying Xie, Ziqi Peng, Hongfang Li, Ruyan Hou, Huimei Cai, Wei Song, Chuanyi Peng and Daxiang Li
Foods 2024, 13(17), 2836; https://doi.org/10.3390/foods13172836 - 6 Sep 2024
Viewed by 960
Abstract
This study investigated the effects of various characteristic components of tea—theaflavins, catechins, thearubigins, theasinensins, theanine, catechin (C), catechin gallate (CG), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin (GC), and gallocatechin gallate (GCG)—on acrylamide formation. The results revealed that most [...] Read more.
This study investigated the effects of various characteristic components of tea—theaflavins, catechins, thearubigins, theasinensins, theanine, catechin (C), catechin gallate (CG), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin (GC), and gallocatechin gallate (GCG)—on acrylamide formation. The results revealed that most of tea’s characteristic components could significantly eliminate acrylamide, ranked from highest to lowest as follows: GC (55.73%) > EC (46.31%) > theaflavins (44.91%) > CG (40.73%) > thearubigins (37.36%) > ECG (37.03%) > EGCG (27.37%) > theabrownine (22.54%) > GCG (16.21%) > catechins (10.14%) > C (7.48%). Synergistic elimination effects were observed with thearubigins + EC + GC + CG, thearubigins + EC + CG, thearubigins + EC + GC, theaflavins + GC + CG, and thearubigins + theaflavins, with the reduction rates being 73.99%, 72.67%, 67.62%, 71.03%, and 65.74%, respectively. Tea’s components reduced the numbers of persistent free radicals to prevent acrylamide formation in the model system. The results provide a theoretical basis for the development of low-acrylamide foods and the application of tea resources in the food industry. Full article
(This article belongs to the Collection Advances in Tea Chemistry)
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11 pages, 5055 KiB  
Communication
Inhibitory Mechanism of Camellianin A against α-Glucosidase: In Vitro and Molecular Simulation Studies
by Jinze Jia, Lu Bai, Yuzhen Chen and Benguo Liu
Foods 2024, 13(17), 2835; https://doi.org/10.3390/foods13172835 - 6 Sep 2024
Viewed by 823
Abstract
α-Glucosidase is an important target for type II diabetes treatment, and the search for natural α-glucosidase inhibitors is currently a hot topic in functional food research. Camellianin A is the main flavonoid in the leaves of Adinandra nitida, but research on its [...] Read more.
α-Glucosidase is an important target for type II diabetes treatment, and the search for natural α-glucosidase inhibitors is currently a hot topic in functional food research. Camellianin A is the main flavonoid in the leaves of Adinandra nitida, but research on its inhibition of α-glucosidase is rarely reported. In view of this, the present study systematically investigated the inhibitory impact of camellianin A on α-glucosidase, combining the fluorescence method and molecular docking to explore their interaction, aiming to reveal the relevant inhibitory mechanism. The results indicated that camellianin A possessed excellent α-glucosidase inhibitory activity (IC50, 27.57 ± 0.59 μg/mL), and van der Waals force and hydrogen bonding dominated the binding process between camellianin A and α-glucosidase, with a binding-site number of 1. A molecular docking experiment suggested that camellianin A formed hydrogen bonding with Glu771, Trp391, Trp710, Gly566, Asp568, and Phe444 of α-glucosidase, consistent with the thermodynamic result. Our result can provide a reference for the development of natural α-glucosidase inhibitors. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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13 pages, 1246 KiB  
Article
The Production of Water Kefir Drink with the Addition of Dried Figs in the Horizontal Rotating Tubular Bioreactor
by Mladen Pavlečić, Mario Novak, Antonija Trontel, Nenad Marđetko, Vlatka Petravić Tominac, Ana Dobrinčić, Monika Kralj and Božidar Šantek
Foods 2024, 13(17), 2834; https://doi.org/10.3390/foods13172834 - 6 Sep 2024
Viewed by 947
Abstract
Water kefir is a product obtained through the fermentation of sucrose solution, usually with some kind of dried fruit addition, by a combined culture of micro-organisms which are contained within kefir grains. Its popularity is rising because of the simplicity of its preparation [...] Read more.
Water kefir is a product obtained through the fermentation of sucrose solution, usually with some kind of dried fruit addition, by a combined culture of micro-organisms which are contained within kefir grains. Its popularity is rising because of the simplicity of its preparation and its anti-inflammatory, antioxidant, probiotic, and antibacterial effects. In this research, the water kefir production was studied in 250 mL jars, as well as in a horizontal rotating tubular bioreactor (HRTB). The first part of the research was conducted in smaller-scale (jars), wherein the optimal fruit and fruit portions were determined. These experiments included the addition of dried plums, apricots, raisins, dates, cranberries, papaya, and figs into 150 mL of initial sugar solution. Also, the optimal ratio between dried fruit and sucrose solution (0.2) at the beginning of the bioprocess was determined. The second part of this research was conducted using HRTB. The experiments in the HRTB were carried out by using different operational modes (constant or interval bioreactor rotation). A total of six different bioreactor setups were used, and in all experiments, figs were added at the beginning of the bioprocess (0.2 ratio between dried figs and sucrose solution). On the basis of the obtained results, the interval bioreactor rotation mode proved to be the better HRTB mode for the production of the water kefir, as the yield of the main fermentation products was higher, and their ratios were the most adequate for the quality of water kefir drink. The optimal results were obtained via HRTB setup 3/57 (3 min rotation, 57 min pause within 1 h) and rotation speed of 3 rpm. Furthermore, it is clear that HRTB has great potential for water kefir production due to the fact that HRTB experiments showed shorter fermentation times (at least five times) than water kefir production in jars. Full article
(This article belongs to the Section Food Engineering and Technology)
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15 pages, 2670 KiB  
Article
The Addition of Glutamine Enhances the Quality of Huangjiu by Modifying the Assembly and Metabolic Activities of Microorganisms during the Fermentation Process
by Jiajia Jiang, Guanyu Fang, Changling Wu, Peng Wang, Yongzhu Zhang, Cheng Zhang, Fenghua Wu, Zhichu Shan, Qingru Liu and Xingquan Liu
Foods 2024, 13(17), 2833; https://doi.org/10.3390/foods13172833 - 6 Sep 2024
Viewed by 662
Abstract
In this study, the effects of adding glutamate (Glu), glutamine (Gln), aspartate (Asp), and asparagine (Asn) on the flavor formation of Huangjiu were investigated, and the effect of Gln concentration on the quality, microbial community structure, and flavor development of Huangjiu was further [...] Read more.
In this study, the effects of adding glutamate (Glu), glutamine (Gln), aspartate (Asp), and asparagine (Asn) on the flavor formation of Huangjiu were investigated, and the effect of Gln concentration on the quality, microbial community structure, and flavor development of Huangjiu was further explored. Varied Gln concentrations influenced yeast growth, sugar utilization, microbial communities, and quality attributes. Additional Gln promoted yeast cell counts and sugar depletion. It increased the complexity of bacterial co-occurrence networks and reduced the impact of stochastic processes on assembly. Correlation analysis linked microorganisms to flavor compounds. Isolation experiments verified the role of Saccharomyces cerevisiae, Aspergillus chevalieri, Bacillus altitudinis, and Lactobacillus coryniformis in flavor production under Gln conditions. This research elucidated the microbiological mechanisms by which amino acid supplementation, especially Gln, enhances Huangjiu quality by modulating microbial metabolic functions and community dynamics during fermentation. This research is significant for guiding the production of Huangjiu and enhancing its quality. Full article
(This article belongs to the Section Food Biotechnology)
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16 pages, 2288 KiB  
Article
Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
by Kun Wen, Qiyun Zhang, Jing Xie, Bin Xue, Xiaohui Li, Xiaojun Bian and Tao Sun
Foods 2024, 13(17), 2832; https://doi.org/10.3390/foods13172832 - 6 Sep 2024
Viewed by 843
Abstract
As a protein extracted from soybeans, soy protein isolate (SPI) may undergo the Maillard reaction (MR) with co-existing saccharides during the processing of soy-containing foods, potentially altering its structural and functional properties. This work aimed to investigate the effect of mono- and polysaccharides [...] Read more.
As a protein extracted from soybeans, soy protein isolate (SPI) may undergo the Maillard reaction (MR) with co-existing saccharides during the processing of soy-containing foods, potentially altering its structural and functional properties. This work aimed to investigate the effect of mono- and polysaccharides on the structure and functional properties of SPI during MR. The study found that compared to oat β-glucan, the reaction rate between SPI and D-galactose was faster, leading to a higher degree of glycosylation in the SPI–galactose conjugate. D-galactose and oat β-glucan showed different influences on the secondary structure of SPI and the microenvironment of its hydrophobic amino acids. These structural variations subsequently impact a variety of the properties of the SPI conjugates. The SPI–galactose conjugate exhibited superior solubility, surface hydrophobicity, and viscosity. Meanwhile, the SPI–galactose conjugate possessed better emulsifying stability, capability to produce foam, and stability of foam than the SPI–β-glucan conjugate. Interestingly, the SPI–β-glucan conjugate, despite its lower viscosity, showed stronger hypoglycemic activity, potentially due to the inherent activity of oat β-glucan. The SPI–galactose conjugate exhibited superior antioxidant properties due to its higher content of hydroxyl groups on its molecules. These results showed that the type of saccharides had significant influences on the SPI during MR. Full article
(This article belongs to the Special Issue Maillard Reactions in Food Processing: Flavor-Enhancing and Risk-Reducing—A Look at the Structure and Function of Proteins and Polysaccharides)
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13 pages, 569 KiB  
Article
Exploring Food Insecurity and Perceived Stress on Daytime Sleepiness among Older Adults in New York City
by Collette Brown, John Orazem and Elgloria Harrison
Foods 2024, 13(17), 2831; https://doi.org/10.3390/foods13172831 - 6 Sep 2024
Viewed by 599
Abstract
The growing population of older adults in the U.S. is experiencing increased food insecurity and stress, which are associated with nocturnal sleep quality and consequently excessive daytime sleepiness. This study aimed to investigate the relationship between food insecurity and perceived stress on daytime [...] Read more.
The growing population of older adults in the U.S. is experiencing increased food insecurity and stress, which are associated with nocturnal sleep quality and consequently excessive daytime sleepiness. This study aimed to investigate the relationship between food insecurity and perceived stress on daytime sleepiness in older adults aged 60 and older living in New York City. This cross-sectional, quantitative study utilized the US Household Food Security Survey Module six-item questionnaire, the Perceived Stress Scale (PSS), and Sleepiness Total to collect data. Participants completed an online survey via Qualtrics. Linear and logistic regression models were used to assess the association between demographic variables and food insecurity, perceived stress, and daytime sleepiness outcomes. Three hundred seventy-eight (378) older adults participated in this study. Food insecurity was associated with age (p = 0.045), education (p = 0.022), and daytime sleepiness (p < 0.001). On average, participants with a BMI of over 30 had an increased daytime sleepiness total relative to a BMI < 25 (p = 0.029), and those with two to three health conditions and those with more than four health conditions had higher daytime sleepiness totals relative to those with zero to one condition (p = 0.007 and 0.007, respectively). Participants who had moderate and high stress, regardless of food security status, had higher daytime sleepiness totals than those with low stress (food secure; p = 0.002; food insecure; p < 0.001). Multifaceted interventions are needed to alleviate food insecurity, manage stress, and reduce excessive daytime sleepiness among older adults. Full article
(This article belongs to the Section Food Security and Sustainability)
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13 pages, 3689 KiB  
Article
Research on Non-Destructive Quality Detection of Sunflower Seeds Based on Terahertz Imaging Technology
by Hongyi Ge, Chunyan Guo, Yuying Jiang, Yuan Zhang, Wenhui Zhou and Heng Wang
Foods 2024, 13(17), 2830; https://doi.org/10.3390/foods13172830 - 6 Sep 2024
Viewed by 836
Abstract
The variety and content of high-quality proteins in sunflower seeds are higher than those in other cereals. However, sunflower seeds can suffer from abnormalities, such as breakage and deformity, during planting and harvesting, which hinder the development of the sunflower seed industry. Traditional [...] Read more.
The variety and content of high-quality proteins in sunflower seeds are higher than those in other cereals. However, sunflower seeds can suffer from abnormalities, such as breakage and deformity, during planting and harvesting, which hinder the development of the sunflower seed industry. Traditional methods such as manual sensory and machine sorting are highly subjective and cannot detect the internal characteristics of sunflower seeds. The development of spectral imaging technology has facilitated the application of terahertz waves in the quality inspection of sunflower seeds, owing to its advantages of non-destructive penetration and fast imaging. This paper proposes a novel terahertz image classification model, MobileViT-E, which is trained and validated on a self-constructed dataset of sunflower seeds. The results show that the overall recognition accuracy of the proposed model can reach 96.30%, which is 4.85%, 3%, 7.84% and 1.86% higher than those of the ResNet-50, EfficientNeT, MobileOne and MobileViT models, respectively. At the same time, the performance indices such as the recognition accuracy, the recall and the F1-score values are also effectively improved. Therefore, the MobileViT-E model proposed in this study can improve the classification and identification of normal, damaged and deformed sunflower seeds, and provide technical support for the non-destructive detection of sunflower seed quality. Full article
(This article belongs to the Section Food Analytical Methods)
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14 pages, 2852 KiB  
Article
EjWRKY6 Is Involved in the ABA-Induced Carotenoid Biosynthesis in Loquat Fruit during Ripening
by Yan Yu, Zeyang Bao, Qihang Zhou, Wei Wu, Wei Chen, Zhenfeng Yang, Li Wang, Xuewen Li, Shifeng Cao and Liyu Shi
Foods 2024, 13(17), 2829; https://doi.org/10.3390/foods13172829 - 6 Sep 2024
Viewed by 656
Abstract
The yellow-fleshed loquat is abundant in carotenoids, which determine the fruit’s color, provide vitamin A, and offer anti-inflammatory and anti-cancer health benefits. In this research, the impact of abscisic acid (ABA), a plant hormone, on carotenoid metabolism and flesh pigmentation in ripening loquat [...] Read more.
The yellow-fleshed loquat is abundant in carotenoids, which determine the fruit’s color, provide vitamin A, and offer anti-inflammatory and anti-cancer health benefits. In this research, the impact of abscisic acid (ABA), a plant hormone, on carotenoid metabolism and flesh pigmentation in ripening loquat fruits was determined. Results revealed that ABA treatment enhanced the overall content of carotenoids in loquat fruit, including major components like β-cryptoxanthin, lutein, and β-carotene, linked to the upregulation of most genes in the carotenoid biosynthesis pathway. Furthermore, a transcription factor, EjWRKY6, whose expression was induced by ABA, was identified and was thought to play a role in ABA-induced carotenoid acceleration. Transient overexpression of EjWRKY6 in Nicotiana benthamiana and stable genetic transformation in Nicotiana tabacum with EjWRKY6 indicated that both carotenoid production and genes related to carotenoid biosynthesis could be upregulated in transgenic plants. A dual-luciferase assay proposed a probable transcriptional control between EjWRKY6 and promoters of genes associated with carotenoid production. To sum up, pre-harvest ABA application could lead to carotenoid biosynthesis in loquat fruit through the EjWRKY6-induced carotenoid biosynthesis pathway. Full article
(This article belongs to the Special Issue Postharvest Technologies and Applications in Food and Its Products)
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19 pages, 2191 KiB  
Article
Optimizing the Extraction of Bioactive Compounds (Polyphenols, Lipids, and Alpha-Tocopherol) from Almond Okara to Unlock Its Potential as Functional Food
by Mariam Taha, Krasimir Dimitrov, Jennifer Samaillie, Benjamin Caux, Sevser Sahpaz, Nicolas Blanchemain, Caroline West and Céline Rivière
Foods 2024, 13(17), 2828; https://doi.org/10.3390/foods13172828 - 5 Sep 2024
Viewed by 1024
Abstract
Almond okara, a by-product of almond milk production, is rich in bioactive components, such as polyphenols, lipids, and alpha-tocopherol, making it a valuable functional food ingredient. This work aimed to investigate its composition while exploring two main aspects: (i) the impact of extraction [...] Read more.
Almond okara, a by-product of almond milk production, is rich in bioactive components, such as polyphenols, lipids, and alpha-tocopherol, making it a valuable functional food ingredient. This work aimed to investigate its composition while exploring two main aspects: (i) the impact of extraction time, solid-to-solvent ratio, ethanol concentration, and temperature on polyphenol recovery, and (ii) the quantification of okara’s triglycerides (TG) and alpha-tocopherol contents. The polyphenols’ optimal extraction conditions were 90 min, a 1:30 solid-to-solvent ratio (w/v), 50% ethanol, and 60 °C. These conditions achieved a total polyphenol yield of 523 mg GAE, tannin yield of 340 mg GAE, total flavonoid yield of 548 mg CE, and a total antioxidant capacity of 779 mg AAE per 100 g dry okara. The Peleg model effectively described the extraction kinetics. Additionally, TG levels, quantified by UHE/LPSFC-APCI-MS, in okara were comparable to those in almonds, and alpha-tocopherol levels, quantified by LC-UV, were 14,400 µg/100 g in almonds and 15,600 µg/100 g in okara. These findings highlight the potential of okara as a valuable resource, with a straightforward, scalable, and cost-effective solid-liquid extraction (SLE) method for polyphenols and a supercritical fluid extraction method for TG, for use in the functional food, nutraceutical, and cosmetic industries. Full article
(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts—Volume II)
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