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Volume 13
Issue 21
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Foods, Volume 13, Issue 21 (November-1 2024) – 184 articles

Cover Story (view full-size image): The recent popularity of vegan, sustainable diets has driven a growth in the global plant-based food market, which is expected to reach USD 77.8 billion by 2025. Despite technological advancements, replicating the taste and texture of meats remains challenging for manufacturers, resulting in highly processed products with long ingredient lists that some consumers perceive as less healthy. This study assessed the healthiness of meat products and their plant-based alternatives available on the UK market, using several nutritional tools (nutritional label and claims analysis; nutrient profiling). It provides a nutritional assessment of these products, which may help UK consumers make healthier choices, raising awareness of the importance of nutritional labels as educational tools. View this paper
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12 pages, 1483 KiB  
Article
Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics
by Hongyan Cai, Yanting Liu, Weiping Jin, Fang Li, Xuan Chen, Guoyan Yang and Wangyang Shen
Foods 2024, 13(21), 3527; https://doi.org/10.3390/foods13213527 - 4 Nov 2024
Viewed by 574
Abstract
This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting [...] Read more.
This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting in the following order: aroma, taste, crust color, elasticity, viscosity, chewiness, hardness, and brightness. The corresponding weight values assigned to each index were 23%, 18%, 16%, 13%, 12%, 8%, 6%, and 4%, respectively. Notably, aroma was found to have a more significant impact than visual attributes in the sensory evaluation of PSPRSSC. Based on this prioritization, comprehensive sensory evaluation criteria for PSPRSSC were formulated. Verification tests confirmed the efficacy of the proposed evaluation system. This study provides critical data and theoretical support for the sensory quality assessment of PSPRSSC, thereby facilitating its industrialization and enhancing its market viability. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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11 pages, 871 KiB  
Article
Identification of Bacterial Pathogens in Organic Food of Animal Origin in Poland
by Maciej Sosnowski, Kinga Wieczorek and Jacek Osek
Foods 2024, 13(21), 3526; https://doi.org/10.3390/foods13213526 - 4 Nov 2024
Viewed by 692
Abstract
The consumption of organic food has increased in recent years. In organic rearing animals are exposed to outdoor conditions, which may increase their risk of infection from various pathogens. In the present study the occurrence of the most significant foodborne pathogenic bacteria in [...] Read more.
The consumption of organic food has increased in recent years. In organic rearing animals are exposed to outdoor conditions, which may increase their risk of infection from various pathogens. In the present study the occurrence of the most significant foodborne pathogenic bacteria in organic meat and ready-to-eat organic meat products was assessed. Out of 100 raw organic meat samples tested, 72 were contaminated with bacterial pathogens. The highest percentage of contaminated samples was observed in poultry meat (92.5%) followed by pork meat (66.7%). Furthermore, 50.0% of beef origin samples were positive for the bacteria tested. L. monocytogenes was found in 39.0% of samples, S. aureus was identified in 37.0%, Campylobacter in 20.0%, Salmonella in 8.0% and Shigatoxin-producing E. coli in 4.0% of raw meat samples. In 31.0% of samples a co-occurrence of two (83.9%) or three (16.1%) pathogens was observed. Among 100 samples of organic meat products tested, only L. monocytogenes was found in 5.0% of samples. The result of the present study indicated that organic food may be a source of harmful microorganisms that may pose foodborne infections to consumers. Full article
(This article belongs to the Section Food Microbiology)
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15 pages, 3414 KiB  
Article
Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils
by Dora Klisović, Anja Novoselić, Marina Lukić, Klara Kraljić and Karolina Brkić Bubola
Foods 2024, 13(21), 3525; https://doi.org/10.3390/foods13213525 - 4 Nov 2024
Viewed by 609
Abstract
In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, Istarska bjelica, and Buža cultivars was investigated. The samples were submitted to [...] Read more.
In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, Istarska bjelica, and Buža cultivars was investigated. The samples were submitted to heating in an air oven (180 °C and 220 °C), simulating usual roasting conditions typical for Mediterranean cuisine. The decreases in the oxidative indicators, phenolic and volatile compounds were more pronounced at higher heating temperatures, underlining the temperature dependency of the oxidative degradation during heating conditions. Despite this, it must be emphasized that a significant amount of phenolic compounds and antioxidative activity remained preserved after the heating treatment. Each oil cultivar showed some specificity during the course of the thermal degradation. Hydroxytyrosol acetate among phenolic compounds and octanal, (E)-2-octenal, hexanal, 3-pentanone, and 1-penten-3-one among the volatiles were underlined as possible markers of thermal oxidation. Principal component analysis revealed that the content of volatile compounds in monovarietal EVOO samples distinguished samples primarily by the heating temperature, while the changes in the phenolic compounds were cultivar-dependent aside from being influenced by the temperature of heating. Full article
(This article belongs to the Section Food Engineering and Technology)
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14 pages, 1653 KiB  
Article
Diversity Analysis and Comprehensive Evaluation of 101 Soybean (Glycine max L.) Germplasms Based on Sprout Quality Characteristics
by Xiaoyan Zhang, Gufeng Wu, Yuhe Wu, Ning Tang, Lu Huang, Dongqing Dai, Xingxing Yuan, Chenchen Xue and Xin Chen
Foods 2024, 13(21), 3524; https://doi.org/10.3390/foods13213524 - 4 Nov 2024
Viewed by 580
Abstract
Soybean sprouts are a common culinary vegetable due to their high nutrition and tasty flavors. To select soybean varieties with excellent sprout quality, 101 soybean materials were collected from different regions of China, and eight sprout quality parameters were determined for overall evaluation. [...] Read more.
Soybean sprouts are a common culinary vegetable due to their high nutrition and tasty flavors. To select soybean varieties with excellent sprout quality, 101 soybean materials were collected from different regions of China, and eight sprout quality parameters were determined for overall evaluation. The results showed that eight sprout quality parameters achieved varying degrees of difference and correlation. Based on the principal component analysis (PCA), three principal components were extracted, with a cumulative contribution rate of 78.314%. Further, the comprehensive evaluation value (D) of soybean sprout quality was calculated by membership function analysis based on PCA, and the quality of soybean sprouts was ranked accordingly. Subsequently, a regression equation for the prediction of soybean sprout quality was established using a stepwise regression analysis, and the model showed a good prediction performance (correlation coefficient of prediction > 0.8; residual predictive deviation > 2.0). On these grounds, it was proposed that the quality of soybean sprouts could be comprehensively predicted by four parameters: hypocotyl length, edible rate, 100-seed weight, and total isoflavone content and saponin content. In conclusion, this study provides excellent varieties for soybean sprout production and new variety breeding, and it provides an important reference for the prediction of soybean sprout quality. Full article
(This article belongs to the Section Plant Foods)
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22 pages, 8175 KiB  
Article
Multiscale Modeling and Simulation of Falling Collision Damage Sensitivity of Kiwifruit
by Yue Zhu, Licheng Zhu, Wenbei Wang, Bo Zhao, Zhenhao Han, Ruixue Wang, Yanwei Yuan, Kunlei Lu, Xuguang Feng and Xiaoxi Hu
Foods 2024, 13(21), 3523; https://doi.org/10.3390/foods13213523 - 4 Nov 2024
Viewed by 519
Abstract
Falling damage is the most common form of damage sustained by kiwifruit during the process of picking and post-processing, and it is difficult to conduct a quantitative analysis of this phenomenon through traditional experimental methods. In order to deeply understand the sensitivity of [...] Read more.
Falling damage is the most common form of damage sustained by kiwifruit during the process of picking and post-processing, and it is difficult to conduct a quantitative analysis of this phenomenon through traditional experimental methods. In order to deeply understand the sensitivity of kiwifruit to falling collision damage, the finite element numerical simulation method was used to evaluate and predict the sensitivity of kiwifruit to falling collision damage during harvesting. First, we obtained the appearance characteristics of kiwifruit through reverse engineering technology and determined the geometric and mechanical property parameters of kiwifruit through physical mechanics experiments. Then, according to the characteristics of fruit tissue structure, a multiscale finite element model, including the skin, pulp, and core, was constructed to simulate the effects of different falling heights, collision angles, and contact surface materials on fruit damage, and the accuracy of the model was verified through falling experiments. Finally, based on the simulation results, the Box–Behnken design was employed within the response surface methodology to establish a sensitivity prediction model for the drop damage sensitivity of kiwifruit across different contact materials. The results showed that the maximum relative error between the speed change obtained using finite element simulation and the speed obtained by the high-speed camera was 5.19%. The model showed high rationality in energy distribution, with the maximum value of hourglass energy not exceeding 0.08% of the internal energy. On the contact surface material with a large elastic modulus, a higher falling height and larger collision angle will significantly increase the risk of fruit bruise. When the contact surface material was a steel plate, the falling height was 1 m, and the collision angle was 90°; the maximum bruise sensitivity of kiwifruit reached 6716.07 mm3 J−1. However, when the contact surface material was neoprene, the falling height was 0.25 m, and the collision angle was 0°, the damage sensitivity was the lowest, at 1570.59 mm3 J−1. The multiscale finite element model of kiwifruit falling collision constructed in this study can accurately predict the damage of kiwifruit during falling collision and provide an effective tool for the quantitative analysis of kiwifruit falling collision damage. At the same time, this study can also provide guidance for the design and optimization of the loss reduction method of the harvesting mechanism, which has important theoretical significance and practical value. Full article
(This article belongs to the Special Issue Development and Application of Nondestructive Testing Technologies in Food Quality and Safety)
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13 pages, 1244 KiB  
Article
The Study on Nondestructive Detection Methods for Internal Quality of Korla Fragrant Pears Based on Near-Infrared Spectroscopy and Machine Learning
by Jikai Che, Qing Liang, Yifan Xia, Yang Liu, Hongshan Li, Ninggang Hu, Weibo Cheng, Hong Zhang, Hong Zhang and Haipeng Lan
Foods 2024, 13(21), 3522; https://doi.org/10.3390/foods13213522 - 4 Nov 2024
Viewed by 684
Abstract
Quality control and grading of Korla fragrant pears significantly impact their commercial value. Rapid and non-destructive detection of soluble solids content (SSC) and firmness is crucial to improving this. This study proposes a method combining near-infrared spectroscopy (NIRS) with machine learning for the [...] Read more.
Quality control and grading of Korla fragrant pears significantly impact their commercial value. Rapid and non-destructive detection of soluble solids content (SSC) and firmness is crucial to improving this. This study proposes a method combining near-infrared spectroscopy (NIRS) with machine learning for the rapid, non-destructive detection of SSC and firmness in Korla pears. By analyzing absorbance in the 900–1800 nm range, six preprocessing methods—Savitzky–Golay derivative (SGD), standard normal variate (SNV), multiplicative scatter correction (MSC), Savitzky–Golay smoothing (SGS), vector normalization (VN), and min-max normalization (MMN)—were applied to the raw spectral data. uninformative variable elimination (UVE) and successive projections algorithm (SPA) were then used to extract effective wavelengths. Partial least squares regression (PLSR) models were developed for SSC and firmness based on the extracted data. The results showed that all preprocessing and wavelength-extraction methods improved model accuracy. The optimal SSC prediction model was MSC-SPA-PLSR (R = 0.93, RMSE = 0.195), and the best hardness prediction model was MSC-UVE-PLSR (R = 0.83, RMSE = 0.249). This research aids in establishing a non-destructive testing system, offering producers a rapid and accurate quality assessment tool, and provides the food industry with better production control measures to enhance standardization and market competitiveness of Korla pears. Full article
(This article belongs to the Special Issue Non-Destructive Quality Evaluation Methods for Foods)
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13 pages, 5602 KiB  
Article
Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis
by Liqiang Sui, Sugui Wang, Xin Wang, Lingling Su, Huilong Xu, Wei Xu, Lixia Chen and Hua Li
Foods 2024, 13(21), 3521; https://doi.org/10.3390/foods13213521 - 4 Nov 2024
Viewed by 689
Abstract
Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by Aspergillus niger, Rhizopus arrhizus, and Bacillus circulans, respectively, and co-fermented by the three strains in this study. [...] Read more.
Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by Aspergillus niger, Rhizopus arrhizus, and Bacillus circulans, respectively, and co-fermented by the three strains in this study. The common and characteristic flavor compounds and common and characteristic non-volatile components of different strains of fermented Douchi were explored through GC×GC-TOFMS and UPLC–Q-TOFMS omics analysis. The result suggested that Pyrazines, ketones, and alkenes such as tetramethyl-pyrazine, 2,5-dimethyl pyrazine, furaneol, 2,3-butanedione, gamma-terpinene might contribute to the basic flavor of the Douchi fermented by A. niger, R. arrhizus, and B. circulans. Peptides, amines, and flavonoids, such as N–acetylhistamine, 7,3′,4′–trihydroxyflavone, (3S,8As)-3-isobutylhexahydropyrrolo[1,2-a]pyrazine-1,4-dione might contribute to the basic function of the above three Douchi. The common metabolic pathways involved in the fermentation were isoflavonoid biosynthesis, flavonoid biosynthesis, etc. Ketones and esters such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 3-octanone, 5-methylfurfural and nonanal contributed to the unique flavor, while betaine, oleanolic acid, saikosaponin D and leucine might contribute to the unique function of A. niger fermented Douchi. Alkenes, pyrazine, and ketones such as α-terpinene, ethyl-pyrazine, dihydro-3-methyl-2(3H)-furanone, and linalool might contribute to unique flavor, while cordycepin, 2-Phenylacetamide might contributed to the unique function of R. arrhizus fermented Douchi. The unique flavor of B. circulans fermented Douchi might derived from ketones and esters such as 3-acetyl-2-butanone, 2-tridecanone, propionic acid-2-phenylethyl ester, while vitexin, astragalin, and phenethylamine might contribute to the unique function. Compared with single-strain fermented Douchi, the flavor substances and non-volatile components in multi-strain fermented Douchi were more abundant, such as hexadecanoic acid methyl ester, benzeneacetic acid ethyl ester, 9,12-octadecadienoic acid ethyl ester, nuciferine, and erucamide. It was speculated that there were common and differential substances in Douchi fermented by Aspergillus niger, Rhizopus arrhizus, and Bacillus circulans, which might contribute to the basic and unique flavor and function. Compared with single-strain fermented Douchi, the flavor substances and metabolites in multi-strain fermented Douchi were more abundant. This study provided a reference for the research of flavor and functional substances of Douchi. Full article
(This article belongs to the Section Foodomics)
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18 pages, 4745 KiB  
Article
Antioxidative and Cytoprotective Effects of Rosa Roxburghii and Metabolite Changes in Oxidative Stress-Induced HepG2 Cells Following Rosa Roxburghii Intervention
by Yangchen Mao, Ruyi Sha, Yuhao Sun, Zhenzhen Wang and Jun Huang
Foods 2024, 13(21), 3520; https://doi.org/10.3390/foods13213520 - 4 Nov 2024
Viewed by 739
Abstract
Rosa Roxburghii (RR), a traditional Chinese medicinal fruit, is rich in bioactive substances that make it a potential natural antioxidant resource. This research aimed to study the antioxidant properties of RR by in vitro experiments and through intracellular assessment in H2O [...] Read more.
Rosa Roxburghii (RR), a traditional Chinese medicinal fruit, is rich in bioactive substances that make it a potential natural antioxidant resource. This research aimed to study the antioxidant properties of RR by in vitro experiments and through intracellular assessment in H2O2-induced HepG2 cells. A non-targeted metabolic analysis was conducted to indicate changes in intracellular and extracellular metabolites. Differential metabolites and metabolic pathways were explored using PCA, PLS-DA, and KEGG pathway analysis. The results showed that RR rich in bioactive substances exhibited a significant antioxidative property in vitro and intracellularly. This property may be achieved by scavenging free radicals, increasing the activity of catalase (CAT), glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and the levels of bicinchoninic acid (BCA) while reducing the reactive oxygen species (ROS) generation. This study identified 13 differential metabolites intracellularly and 7 extracellularly, among which the key differential metabolites included D-glucopyranose, D-mannose, fructose, citric acid, malic acid, cholesterol, and cholestenone. These key metabolites primarily regulated glucose-related metabolism, the citrate cycle, and the primary bile acid biosynthesis pathway in H2O2-induced HepG2 cells. These findings provide potential application evidence of RR in the development of natural resources for functional foods. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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15 pages, 1671 KiB  
Article
Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China
by Haijun Qiao, Yaping Li, Fengyun Cui, Weibing Zhang, Zhongming Zhang and Huifeng Li
Foods 2024, 13(21), 3519; https://doi.org/10.3390/foods13213519 - 4 Nov 2024
Viewed by 526
Abstract
Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in northwest China. The findings reveal significant variations [...] Read more.
Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in northwest China. The findings reveal significant variations in nutrition, flavor compounds, and the microbiota between Longnan and Qingyang douchi. Three dominant bacterial genera (Carnobacterium, Ignatzschineria, and Bacillus) and one dominant bacterial genus (Pichia) were found in the QY douchi, while four bacterial genera (Bacillus, Ignatzschineria, Proteus, and Providencia) and three fungal genera (Pichia, Candida, and Rhodosporidium) were dominant in samples of the LN douchi. For flavor substances, a total of 48 volatile components were detected in Longnan douchi and 41 in Qingyang douchi. Using the relative odor activity value (ROAV), we identified five key flavor compounds in Longnan douchi and four key flavor compounds in Qingyang douchi. The correlation analysis showed that there were certain positive or negative correlations between the key microorganisms and the flavor of the two traditional bacterial douchi. The results of this study can serve as a theoretical reference for improving the quality and flavor of traditional douchi. Full article
(This article belongs to the Section Food Microbiology)
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21 pages, 2483 KiB  
Article
Antioxidant Potential Evaluation at Various Stages of Black Cumin Oil Production
by Dobrochna Rabiej-Kozioł and Aleksandra Szydłowska-Czerniak
Foods 2024, 13(21), 3518; https://doi.org/10.3390/foods13213518 - 4 Nov 2024
Viewed by 597
Abstract
Nigella sativa L. seeds and their industrial process products, oils, cake, and meal, are valuable sources of bioactive compounds with antioxidant properties. In this work, the effect of technological processes on the antioxidant capacity (AC) and total phenolic content (TPC) in the black [...] Read more.
Nigella sativa L. seeds and their industrial process products, oils, cake, and meal, are valuable sources of bioactive compounds with antioxidant properties. In this work, the effect of technological processes on the antioxidant capacity (AC) and total phenolic content (TPC) in the black cumin oils obtained by cold pressing and solvent extraction, as well as the by-products, were evaluated. The AC values of black cumin seeds (BCS), cold-pressed black cumin oil (BCCPO), black cumin oil extracted from seeds (BCEO-S), black cumin oil extracted from cake (BCEO-C), black cumin cake (BCC), and black cumin meal (BCM) were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) assays, whereas TPC in these samples was analyzed by the Folin–Ciocalteu (FC) method. Two applied conventional oil extraction methods, screw pressing and solvent extraction, significantly affected the AC and TPC in the obtained black cumin oils and by-products. The solvent-extracted black cumin oils revealed higher antioxidant properties (DPPH = 4041–16,500 μmol TE/100 g, CUPRAC = 1275–4827 μmol TE/100 g) than the cold-pressed black cumin oil (DPPH = 3451 μmol TE/100 g and CUPRAC = 3475 μmol TE/100 g). In addition, the oil yield (20.92–48.86%) and antioxidant properties of BCCPO (DPPH = 2933–5894 μmol TE/100 g and TPC = 135–199 mg GAE/100 g) and BCC (DPPH = 1890–2265 μmol TE/100 g and TPC = 284–341 mg GAE/100 g) closely depended on the nozzle diameters (5, 8, and 10 mm) mounted in a screw press. Although both by-products were a rich source of antioxidants, BCM had significantly lower CUPRAC (1514 μmol TE/100 g) and TPC (92 mg GAE/100 g) values than BCC (CUPRAC = 3397 μmol TE/100 g and TPC = 426 mg GAE/100 g). Nevertheless, acid hydrolysis and alkaline hydrolysis of BCM extracts significantly increased their antioxidant potential. However, the DPPH (35,629 μmol TE/100 g), CUPRAC (12,601 μmol TE/100 g), and TPC (691 mg GAE/100 g) results were higher for the BCM extract after acid hydrolysis than those for alkaline hydrolysate (DPPH = 2539 μmol TE/100 g, CUPRAC = 5959 μmol TE/100 g, and TPC = 613 mg GAE/100 g). Finally, the generated AGREEprep metrics highlighted the sustainability and the greenness of the cold pressing of oil from BCS. Full article
(This article belongs to the Special Issue Sustainable Processing Technologies: Impact on Food Bioactivity, Safety and Quality)
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17 pages, 2025 KiB  
Article
Optimization of Ferimzone and Tricyclazole Analysis in Rice Straw Using QuEChERS Method and Its Application in UAV-Sprayed Residue Study
by So-Hee Kim, Jae-Woon Baek, Hye-Ran Eun, Ye-Jin Lee, Su-Min Kim, Mun-Ju Jeong, Yoon-Hee Lee, Hyun Ho Noh and Yongho Shin
Foods 2024, 13(21), 3517; https://doi.org/10.3390/foods13213517 - 4 Nov 2024
Viewed by 673
Abstract
Rice straw is used as livestock feed and compost. Ferimzone and tricyclazole, common fungicides for rice blast control, can be found in high concentrations in rice straw after unmanned aerial vehicle (UAV) spraying, potentially affecting livestock and human health through pesticide residues. In [...] Read more.
Rice straw is used as livestock feed and compost. Ferimzone and tricyclazole, common fungicides for rice blast control, can be found in high concentrations in rice straw after unmanned aerial vehicle (UAV) spraying, potentially affecting livestock and human health through pesticide residues. In this study, an optimized method for the analysis of the two fungicides in rice straw was developed using the improved QuEChERS method. After the optimization of water and solvent volume, extraction conditions including ethyl acetate (EtOAc), acetonitrile (MeCN), a mixed solvent, and MeCN containing 1% acetic acid were compared. Different salts, including unbuffered sodium chloride, citrate, and acetate buffer salts, were compared for partitioning. Among the preparation methods, the MeCN/EtOAc mixture with unbuffered salts showed the highest recovery rates (88.1–97.9%, RSD ≤ 5.1%). To address the severe matrix effect (%ME) of rice straw, which is characterized by low moisture content and cellulose-based complex matrices, samples were purified using 25 mg each of primary–secondary amine (PSA) and octadecylsilane (C18), without pesticide loss. The developed method was validated with a limit of quantification (LOQ) of 0.005 mg/kg for target pesticides, and recovery rates at levels of 0.01, 0.1, and 2 mg/kg met the permissible range (82.3–98.9%, RSD ≤ 8.3%). The %ME ranged from −17.6% to −0.3%, indicating a negligible effect. This optimized method was subsequently applied to residue studies following multi-rotor spraying. Fungicides from all fields and treatment groups during harvest season did not exceed the maximum residue limits (MRLs) for livestock feed. This confirms that UAV spraying can be safely managed without causing excessive residues. Full article
(This article belongs to the Special Issue Quality Control and Chemical Analysis for Pesticide Residues, Mycotoxins, and Other Contaminant Components in Agri-Food)
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16 pages, 12305 KiB  
Article
Activity of Bambara Groundnut Seed Coat Extract Against Shewanella Species: Efficacy and Mechanisms of Action
by Suriya Palamae, Watcharapol Suyapoh, Onpreeya Boonrat, Bin Zhang, Muhamad Amin, Jirayu Buatong and Soottawat Benjakul
Foods 2024, 13(21), 3516; https://doi.org/10.3390/foods13213516 - 4 Nov 2024
Viewed by 778
Abstract
The Bambara groundnut is the indigenous legume in the southern part of Thailand. It contains a seed coat rich in polyphenols, which can serve as natural antimicrobial agents. The extracts from red and white seed coats of Bambara groundnuts, namely RSC and WSC, [...] Read more.
The Bambara groundnut is the indigenous legume in the southern part of Thailand. It contains a seed coat rich in polyphenols, which can serve as natural antimicrobial agents. The extracts from red and white seed coats of Bambara groundnuts, namely RSC and WSC, respectively, were prepared using an ultrasound-assisted extraction process. The extraction yield, total phenolic content (TPC), and antimicrobial activity of both extracts were examined. The RSC extract demonstrated a significantly higher extraction yield (8.35%) than WSC extract (2.34%) (p < 0.05). Furthermore, the TPC of RSC extract (420.98 ± 0.27 mg of gallic acid/g dry extract) was higher than that of WSC extract (28.29 ± 0.91 mg of gallic acid/g dry extract). The RSC extract exhibited stronger inhibition against Shewanella putrefaciens and S. algae than its WSC counterpart. Liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF/MS) analysis indicated that the RSC extract was rich in flavonoids and polyphenols, while the WSC extract contained more triterpenoid saponins. Time–kill kinetics showed that the RSC extract reduced bacterial loads in a dose-dependent manner. Scanning electron microscopic images revealed that drastic bacterial cell membrane damage with a rough surface and the deformation of cells was caused by the extract. Furthermore, confocal laser scanning microscopic (CLSM) images confirmed the inhibition of S. algae biofilm formation by RSC extract. RSC extract also suppressed bacterial motility, induced protein leakage, and reduced extracellular protease activity, thus highlighting its potent bactericidal effects. These findings suggested that the RSC extract rich in phenolic compounds could serve as an antimicrobial agent and hold promise as a natural preservative for perishable foods, especially seafoods. 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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42 pages, 3480 KiB  
Article
Study on Evaluation of Fruit Aroma of Plum Variety Resources Based on Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry
by Hailong Sun, Xiaofeng Lu, Yang Wang, Jing Li and Shuo Liu
Foods 2024, 13(21), 3515; https://doi.org/10.3390/foods13213515 - 3 Nov 2024
Viewed by 822
Abstract
To explore the characteristics of and variations in aroma components across different plum varieties and maturity stages, this study employed headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). This method was used to systematically analyze the aroma components of 12 early-maturing, 15 [...] Read more.
To explore the characteristics of and variations in aroma components across different plum varieties and maturity stages, this study employed headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). This method was used to systematically analyze the aroma components of 12 early-maturing, 15 medium-maturing, and 11 late-maturing plum varieties. The variations in volatile components among these three germplasm types were then compared using multivariate statistical methods. The examination revealed that 138 aromatic components were meticulously identified and quantified, such as 26 aldehydes, 63 esters, 13 ketones, 30 alcohols, and six other compounds. Thirteen main aroma compounds including acetic acid hexyl ester, (Z)-3-hexen-1-ol acetate, hexanal, 1-hexanol, 3-hexenal, butanoic acid butyl ester, (E)-2-hexen-1-ol, hexanoic acid butyl ester, propanoic acid butyl ester, (E)-2-hexenal, L-.alpha.-terpineol, (Z)-2-hexen-1-ol acetate, and 1-butanol were considered dominant. The orthogonal partial least squares discriminant analysis (OPLS-DA) combined with variable importance projection (VIP) results showed that 24 differential aroma compounds were screened out from 38 varieties of plum fruits based on their differences in aroma components, which can be used to distinguish plum fruits at different ripening times. Twenty-four aroma-contributing compounds were identified based on their odor activity values (OAVs). Among these, 14 key aroma components with OAVs ≥ 10 were highlighted. In summary, the aroma compounds of early- and late-maturing plum germplasm exhibited rich diversity, with significant differences in aroma components between plums of varying maturity and germplasm. These differences can serve as indicators for identifying different plum germplasm. Full article
(This article belongs to the Section Food Analytical Methods)
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13 pages, 17435 KiB  
Article
Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits
by Xinyi Yin, Wenxi Xiao, Shijia Zhang, Ziran Yu, Wen Ai, Shasha Fu, Jianjun Liu and Dan Huang
Foods 2024, 13(21), 3514; https://doi.org/10.3390/foods13213514 - 2 Nov 2024
Viewed by 912
Abstract
The mulberry fruit is edible and medicinal, and it is commonly referred to as the “best health product of the 21st century”. The purpose of this study was to find out whether different drying methods affect the quality of mulberry fruits and the [...] Read more.
The mulberry fruit is edible and medicinal, and it is commonly referred to as the “best health product of the 21st century”. The purpose of this study was to find out whether different drying methods affect the quality of mulberry fruits and the main nature of the volatile organic compounds (VOCs) they contain. This study used vacuum freeze-drying (VFD), vacuum drying (VD), sun drying (SD), hot-air drying (HAD), and microwave drying (MD) to treat fresh mulberry fruits. Gas-phase ion mobility spectrometry (GC-IMS) was used to detect and analyze the VOCs in mulberry fruit samples treated with the different drying methods. There were 47 VOCs detected, with aldehydes and alcohols dominating. The obtained data were subjected to principal component analysis (PCA), cluster analysis (CA), nearest neighbor fingerprint analysis, and partial least-squares regression analysis (PLS-DA). The conclusion was drawn that fresh mulberry fruits contain abundant VOCs, and mulberry fruits after VD contain many aldehydes; thus, VD promoted the synthesis of phellandrene and other compounds widely used in the preparation of cosmetics such as perfume and soap. HAD promoted the synthesis of esters commonly used in the preparation of fruit flavor and wine essence. The higher (E)-2-heptenal content with SD was conducive to the Maillard reaction. MD promoted the synthesis of heptanal and valeraldehyde with aroma characteristics such as fatty, green, fruity, grassy, and floral. According to the VIP results, VOCs (E)-2-heptenal, pentanal D, cyclohexanone, and 2-hexanone D influenced the VOCs in most of the mulberry fruit samples. The findings of this study provide an important reference for drying mulberry fruits, which, in turn, will help to ensure the safety and effectiveness of processed mulberry fruit products. Full article
(This article belongs to the Special Issue Discovery and Valorization of New Food Matrices)
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33 pages, 1277 KiB  
Review
Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products
by Jhazmin Quizhpe, Pablo Ayuso, María de los Ángeles Rosell, Rocío Peñalver and Gema Nieto
Foods 2024, 13(21), 3513; https://doi.org/10.3390/foods13213513 - 2 Nov 2024
Viewed by 1407
Abstract
Broccoli (Brassica oleracea var. italica) is one of the most consumed cruciferous crops in the world, with China and Spain acting as the main producers from outside and within the EU, respectively. Broccoli florets are edible, while the leaves and stalks, [...] Read more.
Broccoli (Brassica oleracea var. italica) is one of the most consumed cruciferous crops in the world, with China and Spain acting as the main producers from outside and within the EU, respectively. Broccoli florets are edible, while the leaves and stalks, discarded in the field and during processing, are by-products. Therefore, the objective of this study was to conduct a comprehensive review of the nutrient and phytochemical composition of broccoli and its by-products, as well as its beneficial effects. In addition, the study highlights the revalorization of broccoli by-products through innovative green technologies and explores their potential use in bakery products for the development of functional foods. The studies suggested that broccoli is characterized by a high content of nutrients and bioactive compounds, including vitamins, fiber, glucosinolates, and phenolic compounds, and their content varied with various parts. This high content of value-added compounds gives broccoli and its various parts beneficial properties, including anti-cancer, anti-inflammatory, antioxidant, antimicrobial, metabolic disorder regulatory, and neuroprotective effects. Furthermore, broccoli and its by-products can play a key role in food applications by improving the nutritional profile of products due to their rich content of bioactive compounds. As a result, it is essential to harness the potential of the broccoli and its by-products that are generated during its processing through an appropriate agro-industrial revalorization, using environmentally friendly techniques. Full article
(This article belongs to the Special Issue Innovative Natural Functional Ingredients from Byproducts in the Food Industry)
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19 pages, 4312 KiB  
Article
Spirulina Unleashed: A Pancreatic Symphony to Restore Glycemic Balance and Improve Hyperlipidemia and Antioxidant Properties by Transcriptional Modulation of Genes in a Rat Model
by Anum Nazir, Mahr un Nisa, Muhammad Abdul Rahim, Isam A. Mohamed Ahmed and Moneera O. Aljobair
Foods 2024, 13(21), 3512; https://doi.org/10.3390/foods13213512 - 2 Nov 2024
Viewed by 976
Abstract
Hyperlipidemia is the root cause of numerous chronic conditions, leading to high mortality rates around the globe. Spirulina (Arthrospira platensis) microalgae serve as a promising reservoir of bioactive compounds with diverse pharmacological properties. The current study examined the nutritional profile of [...] Read more.
Hyperlipidemia is the root cause of numerous chronic conditions, leading to high mortality rates around the globe. Spirulina (Arthrospira platensis) microalgae serve as a promising reservoir of bioactive compounds with diverse pharmacological properties. The current study examined the nutritional profile of spirulina powder in relation to strict glycemic control, specifically focusing on its potential to lower lipid levels. In an in vivo investigation, normal healthy male Wistar albino rats (n = 60) were divided into two groups: a negative control group (NC) of ten rats and a high-fat diet group (n = 50) that were fed a cholesterol-rich diet until their cholesterol levels reached or exceeded 250 mg/dL. Subsequently, the hypercholesterolemic rats were then randomly allocated to several treatment groups: a positive control (PC); a standard treatment diet (STD) involving fenofibrate at a dose of 20 mg/kg body weight; and three experimental groups (T1, T2, and T3) that received spirulina powder supplementation at doses of 300, 600, and 900 mg per kg body weight, respectively, for the period of 12 weeks. Blood samples were analyzed for oxidative stress biomarkers, insulin levels, lipid profiles, liver function, and expression of gene levels in the diabetogenic pathway. The study utilized spectrophotometric colorimetric methods to identify oxidative stress biomarkers, serum kit methods to measure lipid profiles and liver enzymes, and the assessment of qPCR for mRNA quantity. According to the research findings, spirulina powder has certain noteworthy features. It had the greatest quantity of chlorogenic acid (4052.90 µg/g) among seven phenolics and two flavonoid compounds obtained by HPLC-UV analysis. Furthermore, the proximate analysis demonstrated that spirulina is high in protein (16.45 ± 0.8%) and has a significant energy yield of 269.51 K-calories per 100 g. A maximal spirulina dose of 900 mg/kg/wt significantly lowered oxidative stress, cholesterol, triglyceride, low-density lipoproteins (LDL), and insulin levels (p ≤ 0.05). In contrast, high-density lipoprotein (HDL) and total antioxidant capacity (TAC) levels increased significantly (p ≤ 0.05) compared to all other groups, except the NC group. The study provides remarkable proof about the pharmacological impact of spirulina powders. Significant reductions (p ≤ 0.05) in liver enzymes {alanine aminotransferase (ALT) and aspartate aminotransferase (AST)} were observed across all treatment groups, with the exception of the NC, compared to the positive control. The treatment groups had significantly greater gene expression levels of INS-1, PDX-1, IGF-1, and GLUT-2 than the positive control group (p ≤ 0.05). These findings highlight spirulina’s potential as a long-term regulator of hyperglycemia in rat models with induced hyperlipidemia, owing to its phenolic bioactive components that serve as antioxidants. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)
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20 pages, 2236 KiB  
Review
Environmental Contaminants in Fish Products: Food Safety Issues and Remediation Strategies
by Pierina Visciano
Foods 2024, 13(21), 3511; https://doi.org/10.3390/foods13213511 - 2 Nov 2024
Viewed by 1408
Abstract
The intentional or accidental presence of environmental contaminants, such as persistent organic pollutants, metals, and microplastics, can harm the aquatic ecosystem and their living organisms, as well as consumers of seafood. This study provides an overview of marine pollution caused by various chemicals [...] Read more.
The intentional or accidental presence of environmental contaminants, such as persistent organic pollutants, metals, and microplastics, can harm the aquatic ecosystem and their living organisms, as well as consumers of seafood. This study provides an overview of marine pollution caused by various chemicals and their toxicity to both the environment and humans. In addition to regulatory limits established for some contaminants, monitoring and management policies should mandate activities such as bioremediation and the use of carbon-based composite photocatalysts to reduce or eliminate these compounds. Full article
(This article belongs to the Special Issue Aquatic Products Safety: Determination Methods of Contaminant)
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17 pages, 1732 KiB  
Article
Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars
by Mariane Sampaio da Silveira de Souza, Larissa Lorrane Rodrigues Borges, Hélia de Barros Kobi, Valdeir Viana Freitas, Thaís Caroline Buttow Rigolon, Lary Souza Olegário, Eliana Alviarez Gutiérrez, Pedro Henrique Campelo Felix, Marcia Cristina Teixeira Ribeiro Vidigal and Paulo Cesar Stringheta
Foods 2024, 13(21), 3510; https://doi.org/10.3390/foods13213510 - 2 Nov 2024
Viewed by 665
Abstract
Cocoa beans contain a variety of nutritional compounds and are rich in biologically active substances. The aim of this study was to utilize cocoa nibs (roasted and unroasted) as the main ingredient in the development of an attractive and convenient product. The produced [...] Read more.
Cocoa beans contain a variety of nutritional compounds and are rich in biologically active substances. The aim of this study was to utilize cocoa nibs (roasted and unroasted) as the main ingredient in the development of an attractive and convenient product. The produced nibs were analyzed for total phenolics, flavonoids, and antioxidant capacity using DPPH, ABTS, and FRAP methods. The primary phenolic compounds and methylxanthines were analyzed by LC/MS. Subsequently, cereal bars were developed, including a control sample (without nibs) and five formulations containing 41% nibs, using various proportions of roasted and unroasted nibs. The influence of the origin of the beans on the product characteristics was also evaluated. The results showed that the roasting process led to a reduction in epicatechin, caffeine, and caffeic acid. Furthermore, the reduction in total phenolics, flavonoids, and antioxidant capacity after roasting was more pronounced in beans from Bahia compared to those from Espírito Santo. Regarding the cereal bars, the results demonstrated that using cocoa from Bahia, the formulation with a higher proportion of unroasted nibs (F80) significantly increased the total phenolic content (1968.85 mg of gallic acid/100 g) and total flavonoids (39.26 mg of quercetin/100 g). This initial study suggests that the use of cocoa nibs as a functional ingredient in cereal bars may be a viable and advantageous option for creating a product with greater antioxidant potential. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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13 pages, 872 KiB  
Article
The Commercial Application of Insect Protein in Food Products: A Product Audit Based on Online Resources
by Lei Cong, David Dean, Chunguang Liu, Ke Wang and Yakun Hou
Foods 2024, 13(21), 3509; https://doi.org/10.3390/foods13213509 - 1 Nov 2024
Viewed by 1109
Abstract
Insect protein has received considerable attention as an alternative to conventional animal proteins with its high nutritional contents and eco-friendly credentials. Exploring commercially available insect-protein-enhanced foods, this study aims to profile and compare such products in the ultra-processed category with products protein-enhanced with [...] Read more.
Insect protein has received considerable attention as an alternative to conventional animal proteins with its high nutritional contents and eco-friendly credentials. Exploring commercially available insect-protein-enhanced foods, this study aims to profile and compare such products in the ultra-processed category with products protein-enhanced with dairy (e.g., milk and whey) and plants (e.g., pea and rice). A global product audit was conducted drawing from English-language online retail portals to determine the product formats and statistically compare their nutritional contents with products fortified with non-insect proteins. The results show that four categories—flour/powder, pasta/noodle, starch-based snacks (e.g., chips, crackers, and cookies), and energy bars—are involved with food enhanced with insect protein. Flour/powder and pasta/noodles with insects demonstrated comparable protein contents to non-insect equivalents, highlighting insects’ potential as effective protein sources. However, insect protein’s performances in snacks and energy bars were less favourable, with significantly lower protein contents compared to products enhanced with non-insect sources. This may be attributed to the high fat content of insects, which may also contribute to undesirable flavours in complex foods, limiting their usage. The study highlights the need for industry innovation and scientific collaboration to overcome the challenges to widely applying insects as food ingredients, offering benefits for both the industry and consumers. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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17 pages, 4193 KiB  
Article
Soybean β-Conglycinin and Cowpea β-Vignin Peptides Inhibit Breast and Prostate Cancer Cell Growth: An In Silico and In Vitro Approach
by Biane Oliveira Philadelpho, Victória Guimarães Santiago, Johnnie Elton Machado dos Santos, Mariana Barros de Cerqueira e Silva, Rone Aparecido De Grandis, Eduardo Maffud Cilli, Fernando Rogério Pavan, Marcelo Santos Castilho, Alessio Scarafoni, Carolina Oliveira de Souza and Ederlan de Souza Ferreira
Foods 2024, 13(21), 3508; https://doi.org/10.3390/foods13213508 - 1 Nov 2024
Viewed by 985
Abstract
B-cell lymphoma 2 protein (Bcl-2) is an important regulator of cell apoptosis. Inhibitors that mirror the structural domain 3 (BH3) of Bcl-2 can activate apoptosis in cancer cells, making them a promising target for anticancer treatment. Hence, the present study aimed to investigate [...] Read more.
B-cell lymphoma 2 protein (Bcl-2) is an important regulator of cell apoptosis. Inhibitors that mirror the structural domain 3 (BH3) of Bcl-2 can activate apoptosis in cancer cells, making them a promising target for anticancer treatment. Hence, the present study aimed to investigate potential BH3-mimetic peptides from two vicilin-derived legume proteins from soybean and cowpea bean. The proteins were isolated and sequentially hydrolyzed with pepsin/pancreatin. Peptides < 3 kDa from vicilin-derived proteins from soybean and cowpea beans experimentally inhibited the growth of cultivated breast and prostate cancer cells. In silico analysis allowed the identification of six potential candidates, all predicted to be able to interact with the BH3 domain. The VIPAAY peptide from the soybean β-conglycinin β subunit showed the highest potential to interact with Bcl-2, comparable to Venetoclax, a well-known anticancer drug. Further experiments are needed to confirm this study’s findings. Full article
(This article belongs to the Special Issue Structural Characterization of Food Proteins and Peptides)
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21 pages, 1375 KiB  
Review
The Effects of Interventions with Glucosinolates and Their Metabolites in Cruciferous Vegetables on Inflammatory Bowel Disease: A Review
by Jichun Zhao, Xiaoqin Zhang, Fuhua Li, Xiaojuan Lei, Lihong Ge, Honghai Li, Nan Zhao and Jian Ming
Foods 2024, 13(21), 3507; https://doi.org/10.3390/foods13213507 - 1 Nov 2024
Viewed by 675
Abstract
Inflammatory bowel disease (IBD) is a chronic inflammatory disorder of the gastrointestinal tract which affects millions of individuals worldwide. Despite advancements in treatment options, there is increasing interest in exploring natural interventions with minimal side effects. Cruciferous vegetables, such as broccoli, cabbage, and [...] Read more.
Inflammatory bowel disease (IBD) is a chronic inflammatory disorder of the gastrointestinal tract which affects millions of individuals worldwide. Despite advancements in treatment options, there is increasing interest in exploring natural interventions with minimal side effects. Cruciferous vegetables, such as broccoli, cabbage, and radishes, contain bioactive compounds known as glucosinolates (GLSs), which have shown promising effects in alleviating IBD symptoms. This review aims to provide a comprehensive overview of the physiological functions and mechanisms of cruciferous GLSs and their metabolites in the context of IBD. Reviewed studies demonstrated that GLSs attenuated all aspects of IBD, including regulating the intestinal microbiota composition, exerting antioxidant and anti-inflammatory effects, restoring intestinal barrier function, and regulating epigenetic mechanisms. In addition, a few interventions with GLS supplementation in clinical studies were also discussed. However, there are still several challenges and remaining knowledge gaps, including variations in animals’ experimental outcomes, the bioavailability of certain compounds, and few clinical trials to validate their effectiveness in human subjects. Addressing these issues will contribute to a better understanding of the therapeutic potential of cruciferous GLSs and their metabolites in the management of IBD. Full article
(This article belongs to the Special Issue Links between Food Components, Dietary Habits, and Gut Microbiota Composition)
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19 pages, 2046 KiB  
Review
Exploring the Potential of Anthocyanins for Repairing Photoaged Skin: A Comprehensive Review
by Xinmiao Guo, Linlin He, Jiaqiang Sun, Hua Ye, Cuiyuan Yin, Weiping Zhang, Hao Han and Wengang Jin
Foods 2024, 13(21), 3506; https://doi.org/10.3390/foods13213506 - 1 Nov 2024
Viewed by 940
Abstract
Long-term exposure to ultraviolet (UV) rays can result in skin photoaging, which is primarily characterized by dryness, roughness, pigmentation, and a loss of elasticity. However, the clinical drugs commonly employed to treat photoaged skin often induce adverse effects on the skin. Anthocyanins (ACNs) [...] Read more.
Long-term exposure to ultraviolet (UV) rays can result in skin photoaging, which is primarily characterized by dryness, roughness, pigmentation, and a loss of elasticity. However, the clinical drugs commonly employed to treat photoaged skin often induce adverse effects on the skin. Anthocyanins (ACNs) are water-soluble pigments occurring abundantly in various flowers, fruits, vegetables, and grains and exhibiting a range of biological activities. Studies have demonstrated that ACNs contribute to the repair of photoaged skin due to their diverse biological characteristics and minimal side effects. Evidence suggests that the stability of ACNs can be enhanced through encapsulation or combination with other substances to improve their bioavailability and permeability, ultimately augmenting their efficacy in repairing photoaged skin. A growing body of research utilizing cell lines, animal models, and clinical studies has produced compelling data demonstrating that ACNs mitigate skin photoaging by reducing oxidative stress, alleviating the inflammatory response, improving collagen synthesis, alleviating DNA damage, and inhibiting pigmentation. This review introduces sources of ACNs while systematically summarizing their application forms as well as mechanisms for repairing photoaged skin. Additionally, it explores the potential role of ACNs in developing functional foods. These findings may provide valuable insight into using ACNs as promising candidates for developing functional products aimed at repairing photoaged skin. Full article
(This article belongs to the Special Issue Functional Ingredients and Natural Extractions in Foods: Sources, Health Benefits and Disease Prevention)
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22 pages, 1040 KiB  
Article
Oral Toxicity and Hypotensive Influence of Sericin-Derived Oligopeptides (SDOs) from Yellow Silk Cocoons of Bombyx mori in Rodent Studies
by Chainarong Tocharus, Virakboth Prum and Manote Sutheerawattananonda
Foods 2024, 13(21), 3505; https://doi.org/10.3390/foods13213505 - 1 Nov 2024
Viewed by 921
Abstract
Sericin-derived oligopeptides (SDOs) from yellow silk cocoons exhibit antihypertensive and hypoglycemic properties in both in vitro and in vivo studies. This study investigated the acute toxicity of SDOs as a novel food for human consumption using female ICR mice and Wistar rats, as [...] Read more.
Sericin-derived oligopeptides (SDOs) from yellow silk cocoons exhibit antihypertensive and hypoglycemic properties in both in vitro and in vivo studies. This study investigated the acute toxicity of SDOs as a novel food for human consumption using female ICR mice and Wistar rats, as well as the chronic toxicity test on both sexes of Wistar rats. Clinical chemistry, hematology, and histopathological studies revealed that SDOs were safe for a single dose of 2000 mg kg−1 body weight (BW) and daily oral administration of 50, 100, and 200 mg kg−1 BW for six months. The chronic toxicity study additionally measured the rats’ systolic blood pressure (SBP) and blood sugar monthly as they slowly aged. In the 2nd month for male rats and the 4th month for both sexes, SDOs had a significant hypotensive effect on Wistar rats’ blood pressure, lowering it from 130 mmHg to a plateau at 110–115 mmHg. In contrast, the blood pressure of the control rats exceeded 140 mmHg after five months. Nonetheless, the hypoglycemic effect was not observed. Measurements of SBP and blood glucose in aged rats during chronic toxicity tests yielded insights beyond ordinary toxicity, including the health and fitness of the lab rats, perhaps resulting in novel discoveries or areas of study that justify the sacrifice of the animals’ lives. Full article
(This article belongs to the Special Issue Food Toxicology: Effects of Food Safety Hazards on Animals and Human Cells)
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26 pages, 2710 KiB  
Article
UV-C-Activated Riboflavin Crosslinked Gelatin Film with Bioactive Nanoemulsion for Enhanced Preservation of Fresh Beef in Modified Atmosphere Packaging
by Jumana Mahmud, Peter Muranyi, Stephane Salmieri, Shiv Shankar and Monique Lacroix
Foods 2024, 13(21), 3504; https://doi.org/10.3390/foods13213504 - 31 Oct 2024
Viewed by 929
Abstract
This study explores a new eco-friendly approach for developing bioactive gelatin films using UV-C irradiation-induced photo-crosslinking. Riboflavin, a food-grade photoinitiator, was selected at an optimal concentration of 1.25% (w/w) for crosslinking gelatin under UV-C exposure for 4 to 22 [...] Read more.
This study explores a new eco-friendly approach for developing bioactive gelatin films using UV-C irradiation-induced photo-crosslinking. Riboflavin, a food-grade photoinitiator, was selected at an optimal concentration of 1.25% (w/w) for crosslinking gelatin under UV-C exposure for 4 to 22 min. Physicochemical analyses revealed enhanced tensile strength, reduced water vapor permeability, and lower water solubility in films crosslinked for up to 13 min. FTIR analysis demonstrated significant molecular changes, confirming the formation of crosslinking connections in gelatin–riboflavin films. Antimicrobial nanoemulsion (NE) (0.5, 0.75, 1% v/v) was incorporated into crosslinked films and applied to fresh beef. The 1% NE film exhibited the strongest antimicrobial effect, extending shelf-life by 20 days. In vitro release study confirmed Fickian diffusion behavior in the 1% NE film. This study also investigated the synergy between 1% NE film and three different types of modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of beef for 26 days. The best results were achieved with 1% NE film under MAP1 and MAP2, which preserved meat redness and prevented lipid oxidation, extending the shelf-life up to 26 days. Therefore, UV-C irradiation-induced crosslinked bioactive film combined with high-oxygen MAP offers a promising solution for prolonging the shelf-life of beef. Full article
(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)
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33 pages, 5556 KiB  
Article
Simultaneous Analysis of 504 Pesticide Multiresidues in Crops Using UHPLC-QTOF at MS1 and MS2 Levels
by Mun-Ju Jeong, Su-Min Kim, Ye-Jin Lee, Yoon-Hee Lee, Hye-Ran Eun, Miok Eom, Gui-Hyun Jang, JuHee Lee, Hyeong-Wook Jo, Joon-Kwan Moon and Yongho Shin
Foods 2024, 13(21), 3503; https://doi.org/10.3390/foods13213503 - 31 Oct 2024
Viewed by 690
Abstract
A robust analytical method was developed for the simultaneous detection of 504 pesticide multiresidues in various crops using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF). The method integrates both MS1 and MS2 levels through sequential window acquisition of [...] Read more.
A robust analytical method was developed for the simultaneous detection of 504 pesticide multiresidues in various crops using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF). The method integrates both MS1 and MS2 levels through sequential window acquisition of all theoretical mass spectra (SWATH) analysis, allowing for accurate mass measurements and the construction of a spectral library to enhance pesticide residue identification. An evaluation of the method was carried out according to international standards, including the FAO guidelines and SANTE/11312/2021. Validation across five representative crops—potato, cabbage, mandarin, brown rice, and soybean—demonstrated exceptional sensitivity, with over 80% of the analytes detected at trace levels (≤2.5 μg/kg). Moreover, an impressive 96.8% to 98.8% of the compounds demonstrated LOQs of ≤10 μg/kg. Most compounds exhibited excellent linearity (r2 ≥ 0.980) and satisfactory recovery rates at spiking levels of 0.01 and 0.1 mg/kg. Among 42 crop samples analyzed, pesticides were detected in 1 cabbage, 3 mandarin, and 6 rice samples, with a mass accuracy within ±5 ppm and a Fit score ≥ 70.8, confirming the method’s practical applicability and reliability. The detected residues ranged from 12.3 to 339.3 μg/kg, all below the established maximum residue limits (MRLs). This comprehensive approach offers an efficient, reliable, and scalable solution for pesticide multiresidue monitoring, supporting food safety programs and regulatory compliance. Full article
(This article belongs to the Special Issue State-of-the-Art Technology for Rapid Detection of Pesticide/Chemical Residues in Foods)
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26 pages, 1821 KiB  
Review
Mycotoxins in Food: Cancer Risks and Strategies for Control
by Alice N. Mafe and Dietrich Büsselberg
Foods 2024, 13(21), 3502; https://doi.org/10.3390/foods13213502 - 31 Oct 2024
Viewed by 1646
Abstract
Mycotoxins are toxic compounds produced by fungi such as Aspergillus, Penicillium, and Fusarium, contaminating various food crops and posing severe risks to food safety and human health. This review discusses mycotoxins‘ origins, significance, and impact, particularly in relation to cancer [...] Read more.
Mycotoxins are toxic compounds produced by fungi such as Aspergillus, Penicillium, and Fusarium, contaminating various food crops and posing severe risks to food safety and human health. This review discusses mycotoxins‘ origins, significance, and impact, particularly in relation to cancer risk. Major mycotoxins like aflatoxins, ochratoxins, fumonisins, zearalenone, and patulin are examined, along with their sources and affected foods. The carcinogenic mechanisms of these toxins, including their biochemical and molecular interactions, are explored, as well as epidemiological evidence linking mycotoxin exposure to cancer in high-risk populations. The review also highlights critical methodologies for mycotoxin detection, including HPLC, GC-MS, MS, and ELISA, and the sample preparation techniques critical for accurate analysis. Strategies for controlling mycotoxin contamination, both pre- and post-harvest, are discussed, along with regulations from organizations like the FAO and WHO. Current challenges in detection sensitivity, cost, and control effectiveness are noted. Future research is needed to develop innovative analytical techniques, improve control strategies, and address the influence of climate change on mycotoxin production. Finally, global collaboration and emerging technologies are essential for advancing mycotoxin control and enhancing food safety. Full article
(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)
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132 pages, 3867 KiB  
Review
The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades
by Marietta Fodor, Anna Matkovits, Eszter Luca Benes and Zsuzsa Jókai
Foods 2024, 13(21), 3501; https://doi.org/10.3390/foods13213501 - 31 Oct 2024
Viewed by 1370
Abstract
During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat [...] Read more.
During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat and meat products, milk and milk products, baked goods, pasta, honey, vegetables, fruits, and luxury items like coffee, tea, and chocolate—have been compiled. This review aims to give a broad overview of the NIRS processes that have been used thus far to assist researchers employing non-destructive techniques in comparing their findings with earlier data and determining new research directions. Full article
(This article belongs to the Special Issue Application of Spectroscopic Technology Coupled with Chemometrics in Food Analysis)
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17 pages, 7427 KiB  
Article
Extraction and Structural Characterization of Four Grape Polysaccharides and Their Protective Effects in Alcohol-Induced Gastric Mucosal Injury
by Jian Shao, Jizhen Li, Yonghui Zhao, Rong Huang, Aixin Guo, Lijuan Hou, Xiangpeng Leng and Qiu Li
Foods 2024, 13(21), 3500; https://doi.org/10.3390/foods13213500 - 31 Oct 2024
Viewed by 581
Abstract
Grapes, recognized as a nutritionally rich fruit, have been found through extensive research to contain various bioactive components. However, the roles of polysaccharides and their bioactive properties remain unclear. Based on this, in our research, four different grape polysaccharides were obtained using an [...] Read more.
Grapes, recognized as a nutritionally rich fruit, have been found through extensive research to contain various bioactive components. However, the roles of polysaccharides and their bioactive properties remain unclear. Based on this, in our research, four different grape polysaccharides were obtained using an enzymatic-assisted extraction method. We investigated and compared their physicochemical properties, antioxidant activities, and protective effects on gastric mucosa in mice. The results indicated that the monosaccharide compositions of these specific grape polysaccharides were similar; however, their molar ratios, molecular weights, and morphological characteristics varied. The results of radical scavenging tests revealed that red-fleshed grape polysaccharide (RFP) exhibited superior antioxidant properties. In vivo assessments demonstrated that RFP protects against gastric mucosal injury in mice by inhibiting inflammation and radical generation. Therefore, the polysaccharide from red-fleshed grape holds potential application value in the pharmaceutical and food industries. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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15 pages, 1214 KiB  
Article
Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish
by Joanna Tkaczewska, Piotr Kulawik, Nikola Nowak, Wiktoria Grzebieniarz, Paweł Krzyściak, Wondyfraw Tadele, Eskindir Endalew Tadesse, Rafał Szram, Paulina Guzik and Ewelina Jamróz
Foods 2024, 13(21), 3499; https://doi.org/10.3390/foods13213499 - 31 Oct 2024
Viewed by 501
Abstract
The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated [...] Read more.
The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from Curcuma longa extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films. Full article
(This article belongs to the Special Issue Recent Trends in the Development of Sustainable Materials in Food Packaging)
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16 pages, 3167 KiB  
Article
Yellow Mustard Protein a Immunoreactivity Reduction Through Seed Germination, Lactic Acid Fermentation, and Cooking
by Simran Kaur Jawanda and Hosahalli S. Ramaswamy
Foods 2024, 13(21), 3498; https://doi.org/10.3390/foods13213498 - 31 Oct 2024
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Abstract
Food allergens are becoming increasingly threatening and are disrupting the health and social structure of a significantly large population worldwide. Proteins from mustard are among the well-recognized food allergens which affect many sensitive individuals. Many processing methods are continually being explored to reduce [...] Read more.
Food allergens are becoming increasingly threatening and are disrupting the health and social structure of a significantly large population worldwide. Proteins from mustard are among the well-recognized food allergens which affect many sensitive individuals. Many processing methods are continually being explored to reduce allergen immunoreactivity and for developing hypoallergenic foods. Cooking, germination, and fermentation have been evaluated to attenuate the immunoreactivity of food allergens. The objective of this study is to evaluate the effect of seed germination, lactic acid fermentation, and/or cooking on yellow mustard seed protein immunoreactivity (IR) (protein A) using ELISA techniques. Samples from five-day germination at 35–40 °C and three-day fermentation between 25 °C and 35 °C were evaluated. The germination and fermentation processes yielded varying reductions in the IRs of mustard proteins, with a combined yield of about 90% reduction. When complemented with further stovetop cooking, protein IR reduction was extended up to 98%, while cooking alone resulted only in about a 70% reduction. FTIR results confirmed that changes in mustard protein conformation maybe due to the unfolding and/or denaturation of mustard proteins. These processing methods are beneficial as they not only help reduce the native mustard protein IR, but also increased inherent antioxidant activities in germinated and fermented mustard seeds. Full article
(This article belongs to the Section Food Biotechnology)
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