Foods

17 pages, 2520 KiB

Open AccessArticle

In Vivo Tissue Distribution and Pharmacokinetics of FITC-Labelled Hizikia fusiforme Polyphenol–Polysaccharide Complex in Mice

by Yutong Li, Shangkun Li, Di Li, Yuan Gao, Shuhua Kong, Jingyi Liu, Shu Liu, Yichao Ma, Hui Zhou, Dandan Ren, Qiukuan Wang and Yunhai He

Foods 2024, 13(18), 3019; https://doi.org/10.3390/foods13183019 - 23 Sep 2024

Viewed by 816

Abstract

In this study, a quantitative method based on fluorescein isothiocyanate (FITC)-labelled Hizikia fusiforme polyphenol–polysaccharide complex (HPC) and its purified fractions (PC1, PC4) was used, and its pharmacokinetics and tissue distribution were investigated in mice. The results showed that the FITC-labelled method had good [...] Read more.

In this study, a quantitative method based on fluorescein isothiocyanate (FITC)-labelled Hizikia fusiforme polyphenol–polysaccharide complex (HPC) and its purified fractions (PC1, PC4) was used, and its pharmacokinetics and tissue distribution were investigated in mice. The results showed that the FITC-labelled method had good linearity (R² > 0.99), intra-day and inter-day precision (RSD, %) consistently lower than 15%, recovery (93.19–106.54%), and stability (RSD < 15%), which met the basic criteria for pharmacokinetic studies. The pharmacokinetic and tissue distribution results in mice after administration showed that all three sample groups could enter the blood circulation. and HPC-FITC had a longer half-life (T_1/2: 26.92 ± 0.76 h) and mean retention time (MRT_0–∞: 36.48 h) due to its larger molecular weight. The three groups of samples could be absorbed by the organism in a short time (0.5 h) mainly in the stomach and intestine; the samples could be detected in the urine after 2 h of administration indicating strong renal uptake, and faecal excretion reached its maximum at 12 h. The samples were also detected in the urine after 2 h of administration. This study provides some theoretical basis for the tissue distribution pattern of polyphenol–polysaccharide complex. Full article

(This article belongs to the Section Food Analytical Methods)

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19 pages, 3077 KiB

Open AccessArticle

Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management

by Lorenzo Strani, Giulia Farioli, Marina Cocchi, Caterina Durante, Alessandra Olarini and Samuele Pellacani

Foods 2024, 13(18), 3018; https://doi.org/10.3390/foods13183018 - 23 Sep 2024

Viewed by 668

Abstract

Sustainable waste management is an extremely important issue due to its environmental, economic, and social impacts. Knowledge of the chemical composition of the waste produced is a starting point for its valorization. This research focuses, for the first time, on the by-products of [...] Read more.

Sustainable waste management is an extremely important issue due to its environmental, economic, and social impacts. Knowledge of the chemical composition of the waste produced is a starting point for its valorization. This research focuses, for the first time, on the by-products of pasta condiment production, starting with their characterization. In particular, the presence of potential bioactive compounds and their variability over time have been studied. The latter aspect is crucial for the subsequent valorization of these by-products. In addition to acidity and total phenolic content, an untargeted strategy was adopted, using spectroscopic and chromatographic techniques coupled with chemometrics, to study waste samples coming from four single condiment production lines, i.e., Genoese pesto, tomato, ricotta, and ragù sauces. The presence of lycopene, polyphenols, and several valuable volatile compounds was highlighted. Their presence and relative amounts vary mainly according to the presence of tomatoes in the sauce. The results obtained at different storage times (after 0, 7, 10, and 15 days) showed that the samples studied, despite having similar chemical characteristics, underwent changes after one week of storage and then presented a relatively stable chemical profile. A general decrease is observed after 7 days for almost all the chemical variables monitored, so careful planning within the first days is required to obtain a high recovery. Full article

(This article belongs to the Special Issue Spectroscopy and Chemometrics Applied in Food Authentication and Quality Evaluation)

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13 pages, 3367 KiB

Open AccessArticle

Reduced Nitrogen Application with Dense Planting Achieves High Eating Quality and Stable Yield of Rice

by Yajie Hu, Liang Sun, Jiantao Xue, Qin Cai, Yi Xu, Jinghao Guo, Haiyan Wei, Zhongyang Huo, Ke Xu and Hongcheng Zhang

Foods 2024, 13(18), 3017; https://doi.org/10.3390/foods13183017 - 23 Sep 2024

Viewed by 611

Abstract

Rational nitrogen (N) application can enhance yield and improve grain eating quality in rice. However, excessive N input can deteriorate grain eating quality and aggravate environmental pollution, while reduced N application (RN) decreases rice yield. Reduced N application with dense planting (RNDP) is [...] Read more.

Rational nitrogen (N) application can enhance yield and improve grain eating quality in rice. However, excessive N input can deteriorate grain eating quality and aggravate environmental pollution, while reduced N application (RN) decreases rice yield. Reduced N application with dense planting (RNDP) is recommended for maintaining rice yield and improving N use efficiency. However, the effects of RNDP on the rice grain eating quality and starch structure and properties remain unclear. A two-year field experiment was conducted to investigate the effects of RNDP on the rice yield, grain eating quality, and starch structure and properties. Compared to conventional N treatment, RN decreased significantly the rice yield, while RNDP achieved a comparable grain yield. Both the RN and RNDP treatments improved significantly the rice eating quality. The high eating quality of RNDP was attributed to increased gel consistency, pasting viscosity, and stickiness after cooking as well as decreased protein content. A further analysis of starch structure and properties revealed that RNDP decreased the relative crystallinity, lamellar intensity, gelatinization enthalpy, and retrogradation enthalpy of starch. Therefore, RNDP achieved a stable rice yield and enhanced rice eating quality. These findings provide valuable insights into obtaining optimal quality and consistent yield in rice production under reduced N conditions. Full article

(This article belongs to the Section Grain)

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20 pages, 6621 KiB

Open AccessArticle

The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends

by Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva and Jayani Chandrapala

Foods 2024, 13(18), 3016; https://doi.org/10.3390/foods13183016 - 23 Sep 2024

Viewed by 961

Abstract

This study investigates the impact of substituting lactose with maltodextrin in milk–tea formulations to enhance their physicochemical and structural properties. Various lactose-to-maltodextrin ratios (100:0, 90:10, 85:15, 80:20, 75:25) were evaluated in both post-pasteurized and concentrated skim milk–tea (SM-T) and whole milk–tea (WM-T) formulations. [...] Read more.

This study investigates the impact of substituting lactose with maltodextrin in milk–tea formulations to enhance their physicochemical and structural properties. Various lactose-to-maltodextrin ratios (100:0, 90:10, 85:15, 80:20, 75:25) were evaluated in both post-pasteurized and concentrated skim milk–tea (SM-T) and whole milk–tea (WM-T) formulations. Concentration significantly improved the zeta potential, pH, and browning index in both SM-T and WM-T compared to pasteurization. L:M ratios of 90:10 and 75:25 in WM-T and 90:10 and 80:20 in SM-T showed higher phenolic preservation after concentration due to structural changes resulting from the addition of maltodextrin and water removal during prolonged heating. The preservation effect of phenolic components in both WM-T and SM-T is governed by many mechanisms including pH stabilization, zeta potential modulation, protein interactions, complex formation, and encapsulation effects. Therefore, optimizing milk–tea stability and phenolic preservation through L:M ratio adjustments provides a promising approach for enhancing milk–tea properties. Full article

(This article belongs to the Special Issue Modifications and Interactions of Milk Proteins in Different Processes and Products)

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13 pages, 2188 KiB

Open AccessArticle

Multi-Elemental Analysis and Geographical Discrimination of Greek “Gigantes Elefantes” Beans Utilizing Inductively Coupled Plasma Mass Spectrometry and Machine Learning Models

by Eleni C. Mazarakioti, Anastasios Zotos, Vassilios S. Verykios, Efthymios Kokkotos, Anna-Akrivi Thomatou, Achilleas Kontogeorgos, Angelos Patakas and Athanasios Ladavos

Foods 2024, 13(18), 3015; https://doi.org/10.3390/foods13183015 - 23 Sep 2024

Viewed by 591

Abstract

Greek giant beans, also known as “Gigantes Elefantes” (elephant beans, Phaseolus vulgaris L.,) are a traditional and highly cherished culinary delight in Greek cuisine, contributing significantly to the economic prosperity of local producers. However, the issue of food fraud associated with these products [...] Read more.

Greek giant beans, also known as “Gigantes Elefantes” (elephant beans, Phaseolus vulgaris L.,) are a traditional and highly cherished culinary delight in Greek cuisine, contributing significantly to the economic prosperity of local producers. However, the issue of food fraud associated with these products poses substantial risks to both consumer safety and economic stability. In the present study, multi-elemental analysis combined with decision tree learning algorithms were investigated for their potential to determine the multi-elemental profile and discriminate the origin of beans collected from the two geographical areas. Ensuring the authenticity of agricultural products is increasingly crucial in the global food industry, particularly in the fight against food fraud, which poses significant risks to consumer safety and economic stability. To ascertain this, an extensive multi-elemental analysis (Ag, Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Ge, K, Li, Mg, Mn, Mo, Na, Nb, Ni, P, Pb, Rb, Re, Se, Sr, Ta, Ti, Tl, U, V, W, Zn, and Zr) was performed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Bean samples originating from Kastoria and Prespes (products with Protected Geographical Indication (PGI) status) were studied, focusing on the determination of elemental profiles or fingerprints, which are directly related to the geographical origin of the growing area. In this study, we employed a decision tree algorithm to classify Greek “Gigantes Elefantes” beans based on their multi-elemental composition, achieving high performance metrics, including an accuracy of 92.86%, sensitivity of 87.50%, and specificity of 96.88%. These results demonstrate the model’s effectiveness in accurately distinguishing beans from different geographical regions based on their elemental profiles. The trained model accomplished the discrimination of Greek “Gigantes Elefantes” beans from Kastoria and Prespes, with remarkable accuracy, based on their multi-elemental composition. Full article

(This article belongs to the Section Food Analytical Methods)

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23 pages, 5907 KiB

Open AccessArticle

In Vitro Human Gastrointestinal Digestibility and Colonic Fermentation of Wheat Sourdough and Yeast Breads

by Ccori Martinez Tuppia, Mohammad N. Rezaei, François Machuron, Cindy Duysburgh, Jonas Ghyselinck, Massimo Marzorati, Jonna E. B. Koper, Céline Monnet and Nabil Bosco

Foods 2024, 13(18), 3014; https://doi.org/10.3390/foods13183014 - 23 Sep 2024

Viewed by 1247

Abstract

Bread can vary in textural and nutritional attributes based on differences in the bread making process (e.g., flour type, fermentation agent, fermentation time). Four bread recipes (BRs) made with sourdough preferments (BR1, white flour; BR2, whole grain flour) or regular yeast breads (BR3, [...] Read more.

Bread can vary in textural and nutritional attributes based on differences in the bread making process (e.g., flour type, fermentation agent, fermentation time). Four bread recipes (BRs) made with sourdough preferments (BR1, white flour; BR2, whole grain flour) or regular yeast breads (BR3, white flour; BR4, whole grain flour) were evaluated for texture, digestibility, and their effect on the metabolic activity and composition of the gut microbiota using texture profile analysis (TPA) coupled with in vitro upper gastrointestinal (GIT) digestion and colonic fermentation (Colon-on-a-plate™ model), using fecal samples from eight healthy human donors. TPA revealed significantly higher values for hardness, fracturability, gumminess, and chewiness, and significantly lower values for springiness, cohesiveness, and resilience with whole grain versus white breads (all p < 0.001); values for springiness, cohesiveness, and resilience were significantly higher for sourdough versus yeast bread (p < 0.001). Nutrient composition and bioaccessibility were generally comparable between sourdough and yeast bread with similar flours. Following simulation of upper GIT digestion, all BRs demonstrated good digestibility of minerals, carbohydrates, and proteins. Colonic fermentation revealed changes in gut microbiota composition, significant increases in short-chain fatty acids, and a significant decrease in branched short-chain fatty acids with all BRs versus a blank. Overall, new insights into wheat bread digestibility and colonic fermentation were provided, which are important aspects to fully characterize bread nutritional profile and potential. Full article

(This article belongs to the Section Grain)

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12 pages, 2376 KiB

Open AccessArticle

The Herbal Blend of Sphaeranthus indicus and Garcinia mangostana Reduces Adiposity in High-Fat Diet Obese Mice

by Sumin Kang, Hayoon Kim, Chaeyoung Bang, Jung Hyeon Park and Gwang-woong Go

Foods 2024, 13(18), 3013; https://doi.org/10.3390/foods13183013 - 23 Sep 2024

Viewed by 1060

Abstract

Obesity is swiftly becoming a global epidemic, leading to numerous metabolic disorders and substantial socio-economic burdens. Investigating natural bioactive compounds is crucial to support the use of traditional anti-obesity medications while mitigating the adverse effects. This study posited that a combination of Sphaeranthus [...] Read more.

Obesity is swiftly becoming a global epidemic, leading to numerous metabolic disorders and substantial socio-economic burdens. Investigating natural bioactive compounds is crucial to support the use of traditional anti-obesity medications while mitigating the adverse effects. This study posited that a combination of Sphaeranthus indicus and Garcinia mangostana (Meratrim) could prevent fat accumulation in obese mice. We used 4-week-old C57BL/6NTac mice, dividing them into six groups: (1) normal diet (ND); (2) high-fat diet (HFD, 45% kcal from fat); (3–5) Meratrim150, Meratrim300, and Meratrim450 (HFD with 150, 300, and 450 mg/kg bw of Meratrim); and (6) Metformin (HFD with 150 mg/kg bw of metformin). Meratrim was administered orally each day for 20 weeks. The group receiving 450 mg/kg of Meratrim showed a significant reduction in body weight and fat mass without changes in food consumption. The Meratrim450 group had markedly lower triglyceride levels in both serum and liver. Importantly, Meratrim-supplemented mice improved lipid homeostasis by inhibiting hepatic de novo lipogenesis and activating energy catabolic pathways such as non-shivering thermogenesis in brown adipose tissue. Our results suggest that the herbal mixture of Sphaeranthus indicus and Garcinia mangostana (Meratrim) is a promising natural anti-obesity agent, owing to its efficacy in reducing body fat and enhancing lipid homeostasis. Full article

(This article belongs to the Special Issue New Insights into Nutraceuticals in the Prevention of Metabolic Syndrome)

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15 pages, 4443 KiB

Open AccessArticle

Serum-Free Medium Supplemented with Haematococcus pluvialis Extracts for the Growth of Human MRC-5 Fibroblasts

by Eun-Jeong Koh, Seong-Yeong Heo, Areumi Park, Yeon-Ji Lee, Woon-Yong Choi and Soo-Jin Heo

Foods 2024, 13(18), 3012; https://doi.org/10.3390/foods13183012 - 23 Sep 2024

Viewed by 1077

Abstract

Experiments are increasingly performed in vitro; therefore, cell culture technology is essential for scientific progress. Fetal bovine serum (FBS) is a key cell culture supplement providing growth factors, amino acids, and hormones. However, FBS is not readily available on the market, has contamination [...] Read more.

Experiments are increasingly performed in vitro; therefore, cell culture technology is essential for scientific progress. Fetal bovine serum (FBS) is a key cell culture supplement providing growth factors, amino acids, and hormones. However, FBS is not readily available on the market, has contamination risks, and has ethical concerns. This study aimed to investigate Haematococcus pluvialis extracts (HE) as a potential substitute for FBS. Therefore, we assessed the effects of HE on cell maintenance, growth, and cycle progression in human lung fibroblasts (MRC-5). Cell progression and monosaccharide, fatty acid, and free amino acid compositions were analyzed using cell cycle analysis, bio-liquid chromatography, gas chromatography, and high-performance liquid chromatography, respectively. The results of nutritional profiles showed that the extracts contained essential amino acids required for synthesizing non-essential amino acids and other metabolic intermediates. Furthermore, most of the components present in HE were consistent with those found in FBS. HE enhanced cell viability and regulated cell cycle phases. Additionally, the interaction between growth factor cocktails and HE significantly improved cell viability, promoted cell cycle progression, and activated key cell cycle regulators, such as cyclin A and cyclin-dependent kinases 1 (CDK1). Our findings suggest that HE have considerable potential to substitute FBS in MRC-5 cell cultures and have functional and ethical advantages. Full article

(This article belongs to the Special Issue Microalgae-Based Ingredients and Food Products: Biotechnological Production and Application)

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18 pages, 5769 KiB

Open AccessArticle

Study on the Structural Features of Eight Dendrobium Polysaccharides and Their Protective Effects on Gastric Mucosa

by Haonan Wang, Ying Wang, Yuanxi Liu, Jinxin Xie, Yazhong Zhang, Hongyu Jin, Feng Wei and Shuangcheng Ma

Foods 2024, 13(18), 3011; https://doi.org/10.3390/foods13183011 - 23 Sep 2024

Viewed by 724

Abstract

This study aimed to analyze the structure of polysaccharides from eight different Dendrobium species and their protective effects on gastric mucosa. Ultraviolet (UV) analysis showed that the contents of eight polysaccharides ranged from 51.89 ± 6.91% to 80.57 ± 11.63%; the degree of [...] Read more.

This study aimed to analyze the structure of polysaccharides from eight different Dendrobium species and their protective effects on gastric mucosa. Ultraviolet (UV) analysis showed that the contents of eight polysaccharides ranged from 51.89 ± 6.91% to 80.57 ± 11.63%; the degree of acetylation ranged from 0.17 ± 0.03 to 0.48 ± 0.03. High-performance liquid chromatography (HPLC) results showed that these polysaccharides were mainly composed of mannose (Man) and glucose (Glc) with a small amount of galactose (Gal) and arabinose (Ara), and the monosaccharide ratios of different Dendrobium species were different. High-performance size exclusion chromatography—multi angle light scattering—refractive index detector (HPSEC-MALS-RID) showed that the molecular weight (Mw) of all Dendrobium polysaccharides was >1 × 10⁵ Da; D. huoshanense had the lowest molecular weight. Subsequently, an ethanol injured GES-1 cell model was constructed to evaluate the gastric mucosal protective potential of polysaccharides from eight different Dendrobium species. The results showed that the protective effect of the low concentration 50 μg/mL DHP treatment group was similar to that of the control group (p > 0.05), and the cell viability could reach 97.32% of that of the control group. Based on the polysaccharide composition, different kinds of Dendrobium have different degrees of migration and repair effects on GES-1 damaged cells, and the effect of DHP is slightly better than that of other varieties (83.13 ± 1.05%). Additionally, Dendrobium polysaccharides alleviated ethanol-induced oxidative stress and inflammatory response in gastric mucosal cells by enhancing the activity of antioxidant enzymes (superoxide dismutase, glutathione peroxidase, catalase) and reducing the levels of malondialdehyde and reactive oxygen species. Overall, DHP can most effectively protect gastric mucosa. These findings enhance our understanding of the relationship between the structure and biological activity of Dendrobium polysaccharides, providing a foundation for the quality control of Dendrobium. Furthermore, these findings offer theoretical support for the development of Dendrobium polysaccharides as nutraceuticals to treat digestive system diseases. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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26 pages, 1382 KiB

Open AccessReview

Exploring Dietary Interventions in Autism Spectrum Disorder

by Ingrid Daniela Pérez-Cabral, Ariadna Thalía Bernal-Mercado, Alma Rosa Islas-Rubio, Guadalupe Miroslava Suárez-Jiménez, Miguel Ángel Robles-García, Andrés Leobardo Puebla-Duarte and Carmen Lizette Del-Toro-Sánchez

Foods 2024, 13(18), 3010; https://doi.org/10.3390/foods13183010 - 23 Sep 2024

Viewed by 2965

Abstract

Autism spectrum disorder (ASD) involves social communication difficulties and repetitive behaviors, and it has a growing prevalence worldwide. Symptoms include cognitive impairments, gastrointestinal (GI) issues, feeding difficulties, and psychological problems. A significant concern in ASD is food selectivity, leading to nutrient deficiencies. Common [...] Read more.

Autism spectrum disorder (ASD) involves social communication difficulties and repetitive behaviors, and it has a growing prevalence worldwide. Symptoms include cognitive impairments, gastrointestinal (GI) issues, feeding difficulties, and psychological problems. A significant concern in ASD is food selectivity, leading to nutrient deficiencies. Common GI issues in ASD, such as constipation and irritable bowel syndrome, stem from abnormal gut flora and immune system dysregulation. Sensory sensitivities and behavioral challenges exacerbate these problems, correlating with neurological symptom severity. Children with ASD also exhibit higher oxidative stress due to low antioxidant levels like glutathione. Therapeutic diets, including ketogenic, high-antioxidant, gluten-free and casein-free, and probiotic-rich diets, show potential in managing ASD symptoms like behavior, communication, GI issues, and oxidative stress, though the evidence is limited. Various studies have focused on different populations, but there is increasing concern about the impact among children. This review aims to highlight the food preferences of the ASD population, analyze the effect of the physicochemical and nutritional properties of foods on the selectivity in its consumption, GI problems, and antioxidant deficiencies in individuals with ASD, and evaluate the effectiveness of therapeutic diets, including diets rich in antioxidants, gluten-free and casein-free, ketogenic and essential fatty acids, and probiotic-rich diets in managing these challenges. Full article

(This article belongs to the Section Food Nutrition)

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20 pages, 9207 KiB

Open AccessArticle

Antioxidant Activity of Protein Hydrolysates from Redlip Mullet (Chelon haematocheilus) Muscle and Byproducts

by Khawaja Muhammad Imran Bashir, Sukwasa Chakniramol, Sana Mansoor, Alexander Jahn, Man-Gi Cho and Jae-Suk Choi

Foods 2024, 13(18), 3009; https://doi.org/10.3390/foods13183009 - 23 Sep 2024

Viewed by 941

Abstract

Fish muscle and byproducts represent a valuable source of bioactive compounds, with their protein hydrolysates exhibiting noteworthy antioxidant properties. This study assessed the antioxidant activity of protein hydrolysates derived from the muscle and byproducts of redlip mullet (Chelon haematocheilus), utilizing different [...] Read more.

Fish muscle and byproducts represent a valuable source of bioactive compounds, with their protein hydrolysates exhibiting noteworthy antioxidant properties. This study assessed the antioxidant activity of protein hydrolysates derived from the muscle and byproducts of redlip mullet (Chelon haematocheilus), utilizing different proteases (Neutrase, Alcalase, and Protamex). Hydrolysates were prepared from various parts of the fish, including muscle (white and red meat) and byproducts (frames, head, viscera, fins, skin, and scales). The enzymatic hydrolysis resulted in the highest degree of hydrolysis, achieving 83.24 ± 1.45% for skin at 60 min and 82.14 ± 4.35% for head at 30 min, when treated with Neutrase. Frames treated with Neutrase exhibited the highest protein concentration, measured at 1873.01 ± 71.11 µg/mL at 15 min. Significantly, skin hydrolysates treated with Protamex showed the highest DPPH• scavenging activity (70.07 ± 3.99% at 120 min), while those treated with Alcalase demonstrated the highest ABTS• scavenging activity (93.47 ± 0.02% at 15 min). The highest superoxide dismutase (SOD) activity (92.01 ± 1.47%) was observed in head hydrolysates treated with Protamex after 90 min. These results suggest that C. haematocheilus protein hydrolysates possess significant antioxidant activity within a short time frame of less than 120 min. Full article

(This article belongs to the Special Issue High-Value Utilization of Marine Biological Resources)

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29 pages, 10952 KiB

Open AccessSystematic Review

Effect of Nuts Combined with Energy Restriction on the Obesity Treatment: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

by Darlene Larissa de Souza Vilela, Alessandra da Silva, Ana Claudia Pelissari Kravchychyn, Josefina Bressan and Helen Hermana Miranda Hermsdorff

Foods 2024, 13(18), 3008; https://doi.org/10.3390/foods13183008 - 23 Sep 2024

Viewed by 989

Abstract

Obesity is a multifactorial disease that is difficult to control worldwide. Although nuts are recognized health foods, the application of food in obesity management is unclear. We systematically reviewed the literature and performed a meta-analysis to evaluate if nut consumption favors people on [...] Read more.

Obesity is a multifactorial disease that is difficult to control worldwide. Although nuts are recognized health foods, the application of food in obesity management is unclear. We systematically reviewed the literature and performed a meta-analysis to evaluate if nut consumption favors people on energy restriction (ER) dietary interventions. Four databases were used to search for eligible articles in May 2024. This review was conducted according to the PRISMA guide, and the bias risk of papers was evaluated. For the meta-analysis, we extracted the endpoint values of the group’s variables and estimated the effect sizes by the random-effects model. Sixteen and ten articles were included in the systematic review and meta-analysis, respectively. Almonds were evaluated in the majority of studies (n = 6). The consumption of nuts (28 to 84 g/d, 4 to 72 months) included in ER (–250 to 1000 kcal/d) did not differently affect anthropometry (weight loss, BMI, waist and hip circumferences), body composition (fat mass, fat-free mass, or lean mass), markers of glucose (glycemia and insulinemia), lipid metabolism (total cholesterol, HDL-c, LDL-c, LDL-c/HDL-c, or triglycerides), and systolic and diastolic blood pressure. In most analyses, stratifying studies by type of nut or intervention time did not present different results in the meta-analysis. As there are few studies, in addition to great methodological variability, more high-quality trials are needed to confirm these results. The PROSPERO registration number is CRD42023444878. Full article

(This article belongs to the Section Food Nutrition)

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24 pages, 3957 KiB

Open AccessReview

Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources

by Priti Pal, Akhilesh Kumar Singh, Rajesh Kumar Srivastava, Saurabh Singh Rathore, Uttam Kumar Sahoo, Sanjukta Subudhi, Prakash Kumar Sarangi and Piotr Prus

Foods 2024, 13(18), 3007; https://doi.org/10.3390/foods13183007 - 23 Sep 2024

Viewed by 4935

Abstract

The growing challenge of food waste management presents a critical opportunity for advancing the circular bioeconomy, aiming to transform waste into valuable resources. This paper explores innovative strategies for converting food wastes into renewable food resources, emphasizing the integration of sustainable technologies and [...] Read more.

The growing challenge of food waste management presents a critical opportunity for advancing the circular bioeconomy, aiming to transform waste into valuable resources. This paper explores innovative strategies for converting food wastes into renewable food resources, emphasizing the integration of sustainable technologies and zero-waste principles. The main objective is to demonstrate how these approaches can contribute to a more sustainable food system by reducing environmental impacts and enhancing resource efficiency. Novel contributions of this study include the development of bioproducts from various food waste streams, highlighting the potential of underutilized resources like bread and jackfruit waste. Through case studies and experimental findings, the paper illustrates the successful application of green techniques, such as microbial fermentation and bioprocessing, in valorizing food wastes. The implications of this research extend to policy frameworks, encouraging the adoption of circular bioeconomy models that not only address waste management challenges but also foster economic growth and sustainability. These findings underscore the potential for food waste to serve as a cornerstone in the transition to a circular, regenerative economy. Full article

(This article belongs to the Special Issue High-Value Processing and Utilization of Agro-Food Resources)

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28 pages, 6207 KiB

Open AccessArticle

Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy

by Alicia Gil-Ramírez, Miguel Rebollo-Hernanz, Silvia Cañas, Ignacio Monedero Cobeta, Pilar Rodríguez-Rodríguez, Andrea Gila-Díaz, Vanesa Benítez, Silvia M. Arribas, Yolanda Aguilera and María A. Martín-Cabrejas

Foods 2024, 13(18), 3006; https://doi.org/10.3390/foods13183006 - 22 Sep 2024

Cited by 1 | Viewed by 1126

Abstract

The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aqueous extract (CPE), and conducted [...] Read more.

The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aqueous extract (CPE), and conducted acute and sub-chronic toxicity assays to determine their safety. The proximate composition revealed the high fiber content of both ingredients; the CPF mainly contained insoluble fiber, while CPE consisted exclusively of soluble pectic polysaccharides. The CPF had higher concentrations of amino acids and a better balance of essential/non-essential amino acids, whereas the CPE exhibited higher concentrations of free amino acids, ensuring higher bioavailability. Both ingredients showed elevated mineral content, while heavy-metal concentrations remained within acceptable limits. This study established the bioactive potential of the CPF and the CPE, demonstrating the high content of caffeine and gallic, protocatechuic, and 4-caffeoylquinic acids. The toxicity studies revealed that the CPF and the CPE exhibited safety when orally administered to mice. Administered doses were non-toxic, as they did not induce lethality or adverse effects in the mice or produce significant histopathological or biochemical adverse changes. This study represents a first step in valorizing the CPF and the CPE as safe novel food ingredients with health benefits for functional and nutritional foods. Full article

(This article belongs to the Special Issue Coffee and Coffee-Related Product Characterization through Rapid Analytical Methodologies and Downscaled Systems)

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14 pages, 14357 KiB

Open AccessArticle

Comparative Analyses of Muscle Quality in Hooked, Trawl-Net, and Radar-Net Hairtail (Trichiurus haumela) during Thermal Processing

by Wenxiong Zheng, Ronglin Yang, Shanshan Shui, Hongbo Yan, Jia Song, Xiaoguo Ying, Soottawat Benjakul and Bin Zhang

Foods 2024, 13(18), 3005; https://doi.org/10.3390/foods13183005 - 22 Sep 2024

Viewed by 758

Abstract

To investigate and compare the changes in muscle quality of hooked, trawl-net, and radar-net hairtail (Trichiurus haumela, HH, TH, and RH) during thermal processing, the physicochemical properties of three kinds of hairtail were determined under heating at 30, 50, 70 and [...] Read more.

To investigate and compare the changes in muscle quality of hooked, trawl-net, and radar-net hairtail (Trichiurus haumela, HH, TH, and RH) during thermal processing, the physicochemical properties of three kinds of hairtail were determined under heating at 30, 50, 70 and 90 °C for 10 min. Additionally, the muscle tissues were observed via Oil Red O (ORO) staining, Masson staining, and scanning electron microscopy (SEM). The results showed that with increased heating temperature, pH, L*, b*, chewiness, and gumminess in hairtail muscle increased, while a* and shearing force decreased. The springiness, relative contents of hydrophobic and disulfide bonds, myosin surface hydrophobicity, and TCA-soluble peptide content increased first and then decreased. However, the relative contents of ionic and hydrogen bonds showed an opposite trend. Histological observations revealed that heating disrupted hairtail muscle tissue, manifested by the blurriness and disorder of myofibrils and breakage of myofibrillar bundle membranes. The RH muscle exhibited the highest chewiness, gumminess, and chemical force levels, accompanied by the lowest content of TCA-soluble peptide. Furthermore, the RH muscle presented the greatest fat droplet content, diffusivity, and integrity of collagen and myofibers. Correlation analysis revealed a close correlation between muscle quality and protein function in HH, TH, and RH. This study provides a theoretical basis for the difference in muscle quality in three different types of hairtail. Full article

(This article belongs to the Special Issue The Application of Heating in Food Processing and Food Quality Changes)

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16 pages, 3825 KiB

Open AccessArticle

A Novel Approach Based on Real-Time PCR with High-Resolution Melting Analysis for the Simultaneous Identification of Staphylococcus aureus and Staphylococcus argenteus

by Daniele Chieffi, Dafne Bongiorno, Anna Licitra, Floriana Campanile and Vincenzina Fusco

Foods 2024, 13(18), 3004; https://doi.org/10.3390/foods13183004 - 22 Sep 2024

Viewed by 985

Abstract

Staphylococcus (S.) aureus is a pathogenic bacterium able to cause several diseases in humans and animals as well as foodborne intoxications. S. argenteus, being phenotypically and genotypically related to S. aureus, is part of the so-called S. aureus complex [...] Read more.

Staphylococcus (S.) aureus is a pathogenic bacterium able to cause several diseases in humans and animals as well as foodborne intoxications. S. argenteus, being phenotypically and genotypically related to S. aureus, is part of the so-called S. aureus complex and recently recognized as an emerging pathogen able to cause, like S. aureus, several diseases both in humans and animals, and foodborne poisoning outbreaks. However, it has been reported that the widely used conventional PCR of Brakstad et al. [Journal of Clinical Microbiology, 30(7), 1654–1660, (1992)] targeting the thermostable nuclease gene may provide false-positive S. aureus, as it is able to amplify also S. argenteus. Here, we developed a novel two-step approach that, following the PCR of Brakstad et al. (1992), discriminates S. aureus from S. argenteus by a real-time PCR with high-resolution melting analysis (rt-PCR-HRM). In particular, targeting a polymorphic 137 bp region of the sodA gene, our developed rt-PCR-HRM method clearly discriminated S. aureus from S. argenteus, showing a remarkable difference in their amplification product melting temperatures (approximately 1.3 °C) as well as distinct melting curve shapes. The good sensitivity, reproducibility, user friendliness, and cost effectiveness of the developed method are advantageous attributes that will allow not only its easy employment to correctly identify misidentified isolates present in various collections of S. aureus, but also expand the still lacking knowledge on the prevalence and distribution of S. argenteus. Full article

(This article belongs to the Special Issue The Staphylococcus aureus Complex and Its Role in Microbial Food Safety)

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16 pages, 3059 KiB

Open AccessReview

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food

by Guangyuan Jin, Yujie Zhao, Shuhan Xin, Tianyi Li and Yan Xu

Foods 2024, 13(18), 3003; https://doi.org/10.3390/foods13183003 - 22 Sep 2024

Viewed by 1753

Abstract

Solid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass and heat transfer mechanisms and microbial complex interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, and baijiu primarily rely on experience, and most [...] Read more.

Solid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass and heat transfer mechanisms and microbial complex interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, and baijiu primarily rely on experience, and most of the operations are replaced by auto machine now. However, there is still a lack of engineering in-depth study of the microbial process of SSF for complete process control. To meet the demands of smart manufacturing and green production, this paper emphasizes the engineering analysis of the mechanisms behind SSF. It reviews the progress in the engineering aspects of Chinese traditional SSF, including raw material pretreatment, process parameter detection, mathematical model construction, and equipment innovation. Additionally, it summarizes the challenges faced during intelligent upgrades and the opportunities brought by scientific and technological advancements, proposing future development directions. This review provides an overview of the SSF engineering aspects, offering a reference for the intelligent transformation and sustainable development of the Chinese traditional SSF food industry. Full article

(This article belongs to the Section Food Biotechnology)

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11 pages, 569 KiB

Open AccessArticle

The Theory of Planned Behavior and Antecedents of Attitude toward Bee Propolis Products Using a Structural Equation Model

by Kyung-A Sun and Joonho Moon

Foods 2024, 13(18), 3002; https://doi.org/10.3390/foods13183002 - 22 Sep 2024

Viewed by 877

Abstract

This work examines consumers’ perceptions of products containing bee propolis using the theory of planned behavior as a theoretical foundation. As antecedents of attitude, this work employs price fairness, healthiness, eco-friendliness, and ease of use. A survey was issued to participants who had [...] Read more.

This work examines consumers’ perceptions of products containing bee propolis using the theory of planned behavior as a theoretical foundation. As antecedents of attitude, this work employs price fairness, healthiness, eco-friendliness, and ease of use. A survey was issued to participants who had experience using bee propolis products and who were recruited using the Clickworker platform service. In total, 305 valid observations were collected for analysis. This study used a maximum likelihood-based structural equation model to test the research hypotheses and find that price fairness, healthiness, eco-friendliness, and ease of use positively affected attitude. Moreover, the intention to use is positively impacted by attitude, subjective norms, and behavioral control. This research contributes to the literature by demonstrating the explanatory power of the theory of planned behavior with respect to bee propolis products. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

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20 pages, 1369 KiB

Open AccessArticle

Psychological Changes in Green Food Consumption in the Digital Context: Exploring the Role of Green Online Interactions from a Comprehensive Perspective

by Siyuan Zhang, Shiwei Xu, Yilei Ren and Jing Wang

Foods 2024, 13(18), 3001; https://doi.org/10.3390/foods13183001 - 22 Sep 2024

Viewed by 671

Abstract

The advent of the digital economy has brought new opportunities to food marketing. In China, many food businesses have begun to use interactions under specific social media topics to open up new sales channels. Green food, as a representative of environmentally related topics, [...] Read more.

The advent of the digital economy has brought new opportunities to food marketing. In China, many food businesses have begun to use interactions under specific social media topics to open up new sales channels. Green food, as a representative of environmentally related topics, is increasingly influencing consumer choices through online interactions. In light of this, this study collected data from a large group of participants engaged in online green interactions to explore the psychological mechanisms behind consumers’ choices of green food in an online context. The findings indicate that online green interactions positively influence the willingness to purchase green food, with environmental self-efficacy and flow experience serving as mediators in this relationship. Information trust and consumer traits act as boundary conditions. This study not only deepens the understanding of food consumer behavior in the digital context, but also provides important references for food companies on how to more effectively utilize online interaction to promote the market expansion of green food. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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18 pages, 1027 KiB

Open AccessArticle

Effect of Physical Separation with Ultrasound Application on Brewers’ Spent Grain to Obtain Powders for Potential Application in Foodstuffs

by Camila Belén Ruíz Suarez, Heidi Laura Schalchli Sáez, Priscilla Siqueira Melo, Carolina de Souza Moreira, Alan Giovanini de Oliveira Sartori, Severino Matias de Alencar and Erick Sigisfredo Scheuermann Salinas

Foods 2024, 13(18), 3000; https://doi.org/10.3390/foods13183000 - 22 Sep 2024

Viewed by 940

Abstract

Brewers’ spent grain (BSG) is the primary by-product of beer production, and its potential use in food products is largely dependent on its processing, given its moisture content of up to 80%. This study aimed to evaluate the effects of physical separation with [...] Read more.

Brewers’ spent grain (BSG) is the primary by-product of beer production, and its potential use in food products is largely dependent on its processing, given its moisture content of up to 80%. This study aimed to evaluate the effects of physical separation with ultrasound application on the color, total phenolic content (TPC), antioxidant activity, proximate composition, total dietary fibers, and particle size distribution of BSG powders. Wet BSG (W) was subjected to two processes: one without ultrasound (A) and one with ultrasound (B). Both processes included pressing, convective air-drying, sieving, fraction separation (A1 and B1 as coarse with particles ≥ 2.36 mm; A2 and B2 as fine with particles < 2.36 mm), and milling. The total color difference compared to W increased through both processes, ranging from 1.1 (B1 vs. A1) to 5.7 (B1 vs. A2). There was no significant difference in TPC, but process B powders, particularly B2, showed lower antioxidant activity against ABTS•+, likely due to the release of antioxidant compounds into the liquid fraction during pressing after ultrasound treatment. Nonetheless, process B powders exhibited a higher content of soluble dietary fibers. In conclusion, ultrasound application shows potential for further extraction of soluble fibers. However, process A might be more practical for industrial and craft brewers. Further studies on the use of the resulting BSG powders as food ingredients are recommended. Full article

(This article belongs to the Section Plant Foods)

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13 pages, 984 KiB

Open AccessArticle

Standardized Grape (Vitis vinifera L.) Extract Improves Short- and Long-Term Cognitive Performances in Healthy Older Adults: A Randomized, Double-Blind, and Placebo-Controlled Trial

by Fabio Amone, Amelia Spina, Anna Perri, Danilo Lofaro, Vincenzo Zaccaria, Violetta Insolia, Chiara Lirangi, Francesco Puoci and Vincenzo Nobile

Foods 2024, 13(18), 2999; https://doi.org/10.3390/foods13182999 - 22 Sep 2024

Viewed by 1328

Abstract

Cognitive decline, a common consequence of aging, detrimentally affects independence, physical activity, and social interactions. This decline encompasses various cognitive functions, including processing speed, memory, language, and executive functioning. This trial aimed to investigate, with a double-blind, placebo-controlled clinical trial on 96 healthy [...] Read more.

Cognitive decline, a common consequence of aging, detrimentally affects independence, physical activity, and social interactions. This decline encompasses various cognitive functions, including processing speed, memory, language, and executive functioning. This trial aimed to investigate, with a double-blind, placebo-controlled clinical trial on 96 healthy older adults, the efficacy of once-daily 250 mg of a standardized grape (Vitis vinifera L.) juice extract (Cognigrape^®) in improving short- and long-term cognitive functions. The results revealed significant improvements across multiple cognitive domains, notably immediate and delayed memory, visuospatial abilities, language, and attention, with improvements occurring within just 14 days, which continued to improve after 84 days of supplementation. The extract exhibited statistically significant enhancements in the Mini-Mental State Evaluation (MMSE), assessment of neuropsychological status (RBANS), “Esame Neuropsicologico Breve 2 (ENB-2), and Modified Bells Test (MBT) scores, with the latter test revealing a significant improvement in selective attention within just 90 min of the first dose. These positive results highlight the potential this natural grape extract has on improving cognitive function both acutely and chronically in a healthy aging population, which in turn supports a longer health span, at least cognitively. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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19 pages, 3842 KiB

Open AccessArticle

Variation and Abundance of Resistant Starch in Selected Banana Cultivars in Uganda

by Ali Kajubi, Rhona Baingana, Moses Matovu, Ronald Katwaza, Jerome Kubiriba and Priver Namanya

Foods 2024, 13(18), 2998; https://doi.org/10.3390/foods13182998 - 21 Sep 2024

Viewed by 748

Abstract

The physiochemical, structural, and molecular characteristics of starch influence its functional properties, thereby dictating its utilization. The study aimed to profile the properties and quantity of resistant starch (RS) from 15 different banana varieties, extracted using a combination of alkaline and enzyme treatments. [...] Read more.

The physiochemical, structural, and molecular characteristics of starch influence its functional properties, thereby dictating its utilization. The study aimed to profile the properties and quantity of resistant starch (RS) from 15 different banana varieties, extracted using a combination of alkaline and enzyme treatments. Granular structure and molecular organization were analyzed using light microscopy, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR). The physiochemical and functional properties were also investigated. RS content ranged from 49% to 80% without significant relationship to amylose (AM) (r = −0.1062). SEM revealed significant microarchitectural differences on the granules potentially affecting granule digestibility. FTIR and chemometrics identified differences in the crystalline peaks, yielding varying degrees of the molecular order of the RS polymers that aid in differentiating the RS sources. Despite similar solubility and swelling profiles, the pasting profiles varied across varieties, indicating high paste stability in hydrothermal processing. Clarity ranged from 43% to 93%, attributed to amylose leaching. This study highlights that RS from bananas varies in quantity, structure, and functionality, necessitating individualized approaches for processing and utilization. Full article

(This article belongs to the Special Issue Application of Natural Bioactive Components to Improve the Nutritional and Health-Related Properties of Food Products)

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14 pages, 2400 KiB

Open AccessArticle

Boosting Fructosyl Transferase’s Thermostability and Catalytic Performance for Highly Efficient Fructooligosaccharides (FOS) Production

by Dandan Niu, Nan Zhao, Jun Wang, Nokuthula Peace Mchunu, Kugen Permaul, Suren Singh and Zhengxiang Wang

Foods 2024, 13(18), 2997; https://doi.org/10.3390/foods13182997 - 21 Sep 2024

Viewed by 946

Abstract

Achieving enzymatic food processing at high substrate concentrations can significantly enhance production efficiency; however, related studies are notably insufficient. This study focused on the enzymatic synthesis of fructooligosaccharides (FOS) at high temperature and high substrate concentration. Results revealed that increased viscosity and limited [...] Read more.

Achieving enzymatic food processing at high substrate concentrations can significantly enhance production efficiency; however, related studies are notably insufficient. This study focused on the enzymatic synthesis of fructooligosaccharides (FOS) at high temperature and high substrate concentration. Results revealed that increased viscosity and limited substrate solubility in high-concentration systems could be alleviated by raising the reaction temperature, provided it aligned with the enzyme’s thermostability. Further analysis of enzyme thermostability in real sucrose solutions demonstrates that the enzyme’s thermostability was remarkedly improved at higher sucrose concentrations, evidenced by a 10.3 °C increase in melting temperature (T_m) in an 800 g/L sucrose solution. Building upon these findings, we developed a novel method for enzymatic FOS synthesis at elevated temperatures and high sucrose concentrations. Compared to existing commercial methods, the initial transglycosylation rate and volumetric productivity for FOS synthesis increased by 155.9% and 113.5%, respectively, at 65 °C in an 800 g/L sucrose solution. This study underscores the pivotal role of substrate concentration, incubation temperature, and the enzyme’s actual status in advancing enzyme-catalyzed processes and demonstrates the potential of enzymatic applications in enhancing food processing technologies, providing innovative strategies for the food industry. Full article

(This article belongs to the Section Food Biotechnology)

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16 pages, 8086 KiB

Open AccessArticle

Ratiometric Electrochemical Sensor Applying SWCNHs/T-PEDOT Nanocomposites for Efficient Quantification of Tert-Butylhydroquinone in Foodstuffs

by Jing Wu, Huilin Li, Zhijuan Wang, Mingfei Pan and Shuo Wang

Foods 2024, 13(18), 2996; https://doi.org/10.3390/foods13182996 - 21 Sep 2024

Viewed by 730

Abstract

Tert-butylhydroquinone (TBHQ) is a phenolic substance that is commonly employed to prevent food oxidation. Excessive or improper utilization of this antioxidant can not only impact food quality but may also pose potential risks to human health. In this study, an ultrasensitive, stable, [...] Read more.

Tert-butylhydroquinone (TBHQ) is a phenolic substance that is commonly employed to prevent food oxidation. Excessive or improper utilization of this antioxidant can not only impact food quality but may also pose potential risks to human health. In this study, an ultrasensitive, stable, and easily operable ratiometric electrochemical sensor was successfully fabricated by combining the tubular (3,4-ethylenedioxythiophene) (T-PEDOT) with single-wall carbon nanohorns (SWCNHs) for the detection of TBHQ antioxidants in food. The SWCNHs/T-PEDOT nanocomposite fabricated through ultrasound-assisted and template approaches was employed as the modified substrate for the electrode interface. The synergistic effect of SWCNHs and T-PEDOT, which possess excellent electrical conductivity and catalytic properties, enabled the modified electrode to showcase remarkable electrocatalytic performance towards TBHQ, with the redox signal of methylene blue serving as an internal reference. Under optimized conditions, the SWCNHs/T-PEDOT-modified electrode demonstrated good linearity within the TBHQ concentration range of 0.01–200.0 μg mL⁻¹, featuring a low limit of detection (LOD) of 0.005 μg mL⁻¹. The proposed ratiometric electrochemical sensor displayed favorable reproducibility, stability, and anti-interference capacity, thereby offering a promising strategy for monitoring the levels of TBHQ in oil-rich food products. Full article

(This article belongs to the Special Issue Sensors for Food Safety and Quality Assessment (2nd Edition))

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20 pages, 4377 KiB

Open AccessArticle

Optimization of High-Pressure Processing for Microbial Inactivation in Pigmented Rice Grass Juice and Quality Impact Assessment during Refrigerated Storage

by Uyen Ha Dao, Jitlada Na Lamphun, Sitthidat Tongdonyod, Sirinya Taya, Suphat Phongthai and Wannaporn Klangpetch

Foods 2024, 13(18), 2995; https://doi.org/10.3390/foods13182995 - 21 Sep 2024

Viewed by 689

Abstract

Pigmented rice grass juice (RGJ) is a good source of bioactive compounds, but fresh juice has a relatively short shelf life of only 7 days at 4 °C. The objectives of this study were to determine the optimal growth stage of pigmented rice [...] Read more.

Pigmented rice grass juice (RGJ) is a good source of bioactive compounds, but fresh juice has a relatively short shelf life of only 7 days at 4 °C. The objectives of this study were to determine the optimal growth stage of pigmented rice grass, investigate the optimal condition of high-pressure processing (HPP) for bacterial inactivation in inoculated RGJ using response surface methodology (RSM), and evaluate quality changes in uninoculated HPP-treated juice during storage at 4 °C compared with heat-treated (85 °C/10 min) and untreated samples. Results revealed that the optimal growth stage of rice grass was 9 days with the highest total anthocyanin content of 158.92 mg/L. The optimal condition of HPP was determined to be 612 MPa, 11 min, and 36 °C, and inactivated Escherichia coli K12 and Listeria innocua with 6.43 and 5.02 log reductions, respectively, meeting FDA regulations. The lethality of bacteria after HPP treatment can be explained by damage to the cell membrane and the leakage of intracellular constituents such as protein and nucleic acid. During 12 weeks of storage at 4 °C, total plate counts and yeast and mold counts in uninoculated HPP-treated juice were not detected. Moreover, HPP did not significantly change phytochemical properties (p < 0.05), caused a minor impact on physicochemical properties of RGJ, and maintained the durability of juice samples during storage. Analysis of the phytochemical profile revealed that HPP treatment could preserve most of the phenolic compounds in RGJ and especially increase the contents of protocatechuic acid, 4-hydroxybenzoic acid, syringic acid, transcinnamic acid, isorhamnetin-3-o-glucoside, quercetin, and cyanidin-3-glucoside (p < 0.05). Overall, HPP is a potential pasteurization technique for microbial inactivation and nutritional preservation for rice grass juice. Full article

(This article belongs to the Special Issue Optimization of Non-thermal Technology in Food Processing)

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17 pages, 5653 KiB

Open AccessArticle

Immunomodulatory Mechanisms of Tea Leaf Polysaccharide in Mice with Cyclophosphamide-Induced Immunosuppression Based on Gut Flora and Metabolomics

by Qiaoyi Zhou, Jinjing Gao, Xueyan Sun, Junyuan Du, Zhiyi Wu, Dongxia Liang, Caijin Ling and Binghu Fang

Foods 2024, 13(18), 2994; https://doi.org/10.3390/foods13182994 - 21 Sep 2024

Viewed by 744

Abstract

Tea polysaccharides (TPSs) are receiving increasing attention because of their diverse pharmacological and biological activities. Here, we explored the immunoregulatory mechanisms of TPSs from fresh tea leaves in a mouse model of cyclophosphamide (CTX)-induced immunosuppression in terms of gut microbiota and metabolites. We [...] Read more.

Tea polysaccharides (TPSs) are receiving increasing attention because of their diverse pharmacological and biological activities. Here, we explored the immunoregulatory mechanisms of TPSs from fresh tea leaves in a mouse model of cyclophosphamide (CTX)-induced immunosuppression in terms of gut microbiota and metabolites. We observed that TPSs significantly increased the body weight and alleviated CTX-induced thymus atrophy in the immunosuppressed mice; they also increased the plasma levels of immunoglobulins A and M, interleukin (IL) 1β, IL-6, inducible nitric oxide synthase, and tumor necrosis factor α. Furthermore, we conducted 16S rDNA sequencing of cecal contents, resulting in the acquisition of 5008 high-quality bacterial 16S rDNA gene reads from the sequencing of mouse fecal samples. By analyzing the data, we found that TPSs regulated the gut microbiota structure and diversity and alleviated the CTX-induced dysregulation of gut microbiota. The colonic contents of mice were subjected to analysis using the UPLC-Q-TOF/MS/MS technique for the purpose of untargeted metabolomics. In the course of our metabolite identification analysis, we identified a total of 2685 metabolites in positive ion mode and 1655 metabolites in negative ion mode. The analysis of these metabolites indicated that TPSs improved CTX-induced metabolic disorders by regulating the levels of metabolites related to tryptophan, arginine, and proline metabolism. In conclusion, TPSs can alleviate CTX-induced immunosuppression by regulating the structural composition of gut microbiota, indicating the applicability of TPSs as novel innate immune modulators in health foods or medicines. Full article

(This article belongs to the Special Issue Application of Natural Plant Extracts to Improve the Nutritional and Health-Related Properties of Food Products)

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25 pages, 1264 KiB

Open AccessArticle

Qualitative Profiling, Antioxidant and Antimicrobial Activities of Polar and Nonpolar Basil Extracts

by Vera Vidaković, Bojan Vujić, Milka Jadranin, Irena Novaković, Snežana Trifunović, Vele Tešević and Boris Mandić

Foods 2024, 13(18), 2993; https://doi.org/10.3390/foods13182993 - 21 Sep 2024

Viewed by 1034

Abstract

Basil (Ocimum basilicum L.) is a widely used culinary herb. In this study, ethanol, dichloromethane, and sunflower oil were used separately as solvents with distinct polarities for the extraction of basil aerial parts to simulate the different polarity conditions in domestic food [...] Read more.

Basil (Ocimum basilicum L.) is a widely used culinary herb. In this study, ethanol, dichloromethane, and sunflower oil were used separately as solvents with distinct polarities for the extraction of basil aerial parts to simulate the different polarity conditions in domestic food processing. The oil extract (OE) was re-extracted with acetonitrile, and the chemical composition, antioxidant potential, and antimicrobial activities of the ethanol (EE), dichloromethane (DCME), and acetonitrile (ACNE) extracts were determined. A total of 109 compounds were tentatively identified in EE, DCME, and ACNE by HPLC–DAD/ESI-ToF-MS. Fatty acids were present in all extracts. Phenolic acids and flavonoids dominated in EE. DCME was characterised by triterpenoid acids, while diterpenoids were mainly found in ACNE. The extracts were analysed for their antioxidant capacity using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) assay. EE and DCME showed significant radical scavenging potential. Antimicrobial activity was explored in eight bacterial, two yeast, and one fungal species. All extracts exhibited high antifungal activity, comparable to or better than that of the commercial drug nistatin. Antibacterial activities were notable for EE and ACNE, while DCME showed no activity against bacteria in the applied concentration ranges. The different polarities of the solvents led to distinctive phytochemical compositions and bioactivities in the extracts. Full article

(This article belongs to the Special Issue Advanced Technologies in the Extraction, Purification or Characterization of Bioactive Compounds from Foods)

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22 pages, 1486 KiB

Open AccessReview

Probiotics and Non-Alcoholic Fatty Liver Disease: Unveiling the Mechanisms of Lactobacillus plantarum and Bifidobacterium bifidum in Modulating Lipid Metabolism, Inflammation, and Intestinal Barrier Integrity

by Jing Lu, Dilireba Shataer, Huizhen Yan, Xiaoxiao Dong, Minwei Zhang, Yanan Qin, Jie Cui and Liang Wang

Foods 2024, 13(18), 2992; https://doi.org/10.3390/foods13182992 - 21 Sep 2024

Viewed by 1448

Abstract

In recent years, the prevalence of non-alcoholic fatty liver disease (NAFLD) has risen annually, yet due to the intricacies of its pathogenesis and therapeutic challenges, there remains no definitive medication for this condition. This review explores the intricate relationship between the intestinal microbiome [...] Read more.

In recent years, the prevalence of non-alcoholic fatty liver disease (NAFLD) has risen annually, yet due to the intricacies of its pathogenesis and therapeutic challenges, there remains no definitive medication for this condition. This review explores the intricate relationship between the intestinal microbiome and the pathogenesis of NAFLD, emphasizing the substantial roles played by Lactobacillus plantarum and Bifidobacterium bifidum. These probiotics manipulate lipid synthesis genes and phosphorylated proteins through pathways such as the AMPK/Nrf2, LPS-TLR4-NF-κB, AMPKα/PGC-1α, SREBP-1/FAS, and SREBP-1/ACC signaling pathways to reduce hepatic lipid accumulation and oxidative stress, key components of NAFLD progression. By modifying the intestinal microbial composition and abundance, they combat the overgrowth of harmful bacteria, alleviating the inflammatory response precipitated by dysbiosis and bolstering the intestinal mucosal barrier. Furthermore, they participate in cellular immune regulation, including CD4⁺ T cells and Treg cells, to suppress systemic inflammation. L. plantarum and B. bifidum also modulate lipid metabolism and immune reactions by adjusting gut metabolites, including propionic and butyric acids, which inhibit liver inflammation and fat deposition. The capacity of probiotics to modulate lipid metabolism, immune responses, and gut microbiota presents an innovative therapeutic strategy. With a global increase in NAFLD prevalence, these insights propose a promising natural method to decelerate disease progression, avert liver damage, and tackle associated metabolic issues, significantly advancing microbiome-focused treatments for NAFLD. Full article

(This article belongs to the Section Food Nutrition)

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30 pages, 9077 KiB

Open AccessReview

Bioengineered Anthocyanin-Enriched Tomatoes: A Novel Approach to Colorectal Cancer Prevention

by Md Suzauddula, Kaori Kobayashi, Sunghun Park, Xiuzhi Susan Sun and Weiqun Wang

Foods 2024, 13(18), 2991; https://doi.org/10.3390/foods13182991 - 21 Sep 2024

Viewed by 1227

Abstract

Colorectal cancer (CRC) remains a significant global health challenge, with barriers to effective prevention and treatment including tumor recurrence, chemoresistance, and limited overall survival rates. Anthocyanins, known for their strong anti-cancer properties, have shown promise in preventing and suppressing various cancers, including CRC. [...] Read more.

Colorectal cancer (CRC) remains a significant global health challenge, with barriers to effective prevention and treatment including tumor recurrence, chemoresistance, and limited overall survival rates. Anthocyanins, known for their strong anti-cancer properties, have shown promise in preventing and suppressing various cancers, including CRC. However, natural sources of anthocyanins often fail to provide sufficient quantities needed for therapeutic effects. Bioengineered crops, particularly anthocyanin-enriched tomatoes, offer a viable solution to enhance anthocyanin content. Given its large-scale production and consumption, tomatoes present an ideal target for bioengineering efforts aimed at increasing dietary anthocyanin intake. This review provides an overview of anthocyanins and their health benefits, elucidating the mechanisms by which anthocyanins modulate the transcription factors involved in CRC development. It also examines case studies demonstrating the successful bioengineering of tomatoes to boost anthocyanin levels. Furthermore, the review discusses the effects of anthocyanin extracts from bioengineered tomatoes on CRC prevention, highlighting their role in altering metabolic pathways and reducing tumor-related inflammation. Finally, this review addresses the challenges associated with bioengineering tomatoes and proposes future research directions to optimize anthocyanin enrichment in tomatoes. Full article

(This article belongs to the Special Issue Novel Technologies for Nutritional Quality Improvement in Plant-Based Foods)

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18 pages, 1013 KiB

Open AccessReview

Wheat Germ Agglutinin (WGA): Its Nature, Biological Role, Significance in Human Nutrition, and Possibility to Be Used as Marker of Whole-Grain Status in Wheat-Based Foods

by Marina Carcea, Sahara Melloni, Valentina Narducci and Valeria Turfani

Foods 2024, 13(18), 2990; https://doi.org/10.3390/foods13182990 - 21 Sep 2024

Viewed by 1304

Abstract

The growing scientific evidence on the health benefits of whole-grain food consumption has promoted the manufacturing of a great number of products differing in quality and content of whole-grain components. This is particularly true for commercial wheat-based products where it is not always [...] Read more.

The growing scientific evidence on the health benefits of whole-grain food consumption has promoted the manufacturing of a great number of products differing in quality and content of whole-grain components. This is particularly true for commercial wheat-based products where it is not always clear how much whole wheat is present considering that in many cases, they are manufactured from reconstituted mill streams and that there is not a standardised globally accepted definition and metrics to objectively evaluate whole-grain status. Attempts have been made to assess the level of “wholegraininess” in wheat products by measuring specific constituents that correlate with different wheat tissues, especially those that are expected to be found in a true whole-grain wheat product. Wheat germ agglutinin (WGA), a small lectin protein present exclusively in the wheat-germ tissues, has been indicated by several scientists as one of these constituents and after founding that its level changes depending on the amount of germ found in a wheat flour, it has been indicated as a biomarker of whole-grain status for wheat products. In this review, the biochemistry of WGA, its methods of detection, and current knowledge on its possibility to be practically utilized as a reliable marker are critically discussed. Full article

(This article belongs to the Section Grain)

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