Next Issue
Volume 13, December-1
Previous Issue
Volume 13, November-1
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Volume 13
Issue 22
share announcement

Foods, Volume 13, Issue 22 (November-2 2024) – 185 articles

Cover Story (view full-size image): A risk assessment model was developed to evaluate the risk of listeriosis linked to the consumption of non-ready-to-eat frozen vegetables. In a reference scenario, the model estimated that 9.4% of 500 g packages of frozen vegetables would be contaminated at the end of processing, although at levels < 10 CFU/g. Assuming that during handling at home 20% of 50 g portions of frozen vegetables would be left to thaw at room temperature for 2 hours, the lot-level mean risk of listeriosis in the susceptible population would be 2.765 × 10−17 (median 5.184 × 10−18) for cooked servings. Multiple scenarios showed that not cooking the non-RTE product contributes to the risk to a greater extent than the level of contamination in the incoming raw vegetables, which in turn is more influential than the level of contamination in the processing environment. View this paper
  • Issues are regarded as officially published after their release is announced to the table of contents alert mailing list.
  • You may sign up for e-mail alerts to receive table of contents of newly released issues.
  • PDF is the official format for papers published in both, html and pdf forms. To view the papers in pdf format, click on the "PDF Full-text" link, and use the free Adobe Reader to open them.
Order results
Result details
Section
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
20 pages, 2501 KiB  
Article
Different Pretreatment Methods to Strengthen the Microwave Vacuum Drying of Honeysuckle: Effects on the Moisture Migration and Physicochemical Quality
by Xiaoping Yang, Zhengying Ma, Fangxin Wan, Ao Chen, Wenkang Zhang, Yanrui Xu, Zepeng Zang and Xiaopeng Huang
Foods 2024, 13(22), 3712; https://doi.org/10.3390/foods13223712 - 20 Nov 2024
Viewed by 466
Abstract
In this study, we analyzed the effects of three pretreatment methods—microwave, steam, and blanching—on the quality of Honeysuckle to determine the optimal pretreatment method; we then investigated the influence of different drying temperatures, vacuum levels, and rotation speeds on the drying characteristics, color, [...] Read more.
In this study, we analyzed the effects of three pretreatment methods—microwave, steam, and blanching—on the quality of Honeysuckle to determine the optimal pretreatment method; we then investigated the influence of different drying temperatures, vacuum levels, and rotation speeds on the drying characteristics, color, and active ingredient content of the Honeysuckle that was pretreated by the optimal pretreatment method during rotary microwave vacuum drying. The results indicated that a microwave pretreatment for 75 s was the optimal pretreatment method, which enhanced the retention of active ingredients and effectively improved the browning of the material. During the process of rotary microwave vacuum drying, as the temperature increased, the vacuum level rose, and the rotation speed increased, the drying rate gradually increased. However, excessively high vacuum levels and rapid rotation speeds could actually decrease the drying rate. In addition, the total phenols, total flavonoids, antioxidant activity, and various active ingredients of Honeysuckle dried by rotary microwave vacuum were effectively preserved. Furthermore, its rehydration properties and color were significantly superior to those dried through sun drying. The TIOPSIS method analysis showed that the optimal process parameters were a temperature of 50 °C, a vacuum level of −0.070 MPa, and a rotation speed of 35 Hz, which exhibited the highest relative closeness (0.76). The comprehensive analysis indicated that microwave pretreatment followed by rotary microwave vacuum drying was a promising drying method with potential applications in the dehydration of agricultural products and medicinal plants. Full article
(This article belongs to the Special Issue Advances in Postharvest Processing to Enhance the Safety and Quality of Agri-Food)
►▼ Show Figures

Figure 1

13 pages, 1962 KiB  
Article
Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics
by Amal Bakr Shori
Foods 2024, 13(22), 3711; https://doi.org/10.3390/foods13223711 - 20 Nov 2024
Viewed by 325
Abstract
This research evaluated the impact of Lactobacillus starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC) activity), and sensory attributes of fermented camel milk (FCM) over a [...] Read more.
This research evaluated the impact of Lactobacillus starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC) activity), and sensory attributes of fermented camel milk (FCM) over a 21-day period at 4 °C. FCM was prepared with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis (control), as well as with three different Lactobacillus starter cultures individually: Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Lactiplantibacillus plantarum, in co-cultures with S. thermophilus and L. delbrueckii subsp. lactis. The findings indicated that FCM with L. rhamnosus experienced the most significant pH decrease (p < 0.05) throughout the storage period. L. plantarum-FCM maintained the highest VCC (p < 0.05) compared with the other samples. Additionally, all three Lactobacillus strains showed significantly higher (p < 0.05) DPPH radical scavenging and FRAP compared with the control by the end of the storage. However, L. casei exhibited the greatest FIC activity. Among the samples, L. plantarum was rated highest in taste, flavor, and overall preference. In conclusion, the incorporation of these Lactobacillus strains into camel milk during fermentation improved bacterial viability, enhanced antioxidant properties, and boosted sensory qualities, especially for flavor and texture, positioning it as a promising functional food product. Full article
(This article belongs to the Special Issue Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits)
►▼ Show Figures

Figure 1

21 pages, 9749 KiB  
Article
The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation
by Chengyong Jin, Guangyuan Jin, Juan Jin, Yutao Lv, Zhe Dang, Yafang Feng and Yan Xu
Foods 2024, 13(22), 3710; https://doi.org/10.3390/foods13223710 - 20 Nov 2024
Viewed by 356
Abstract
The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains insufficiently understood. In this study, the differences in physicochemical properties, microorganisms, volatile flavor compounds, and their correlations in [...] Read more.
The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains insufficiently understood. In this study, the differences in physicochemical properties, microorganisms, volatile flavor compounds, and their correlations in the traditional and mechanized processes of producing Xifeng Baijiu were compared. High-throughput sequencing revealed that the abundance and diversity of bacteria and fungi were higher in the traditional process compared to the mechanized one. The bacterial population exhibited a more pronounced succession pattern than the fungal population throughout the fermentation. In the early stages, Firmicutes and Actinobacteria were the dominant bacterial phyla in both processes, with Lactobacillus, Saccharopolyspora, Bacillus, Acetobacter, Weissella, and Thermoactinomyces being the predominant bacterial genera, and Saccharomycopsis, Issatchenkia, Kazachstania, Thermoascus, Pichia, and Rhizopus are the dominant fungi. Chemical analysis identified 71 volatile flavor components in the fermented grains, predominantly esters and alcohols. Ethyl caproate, 1-nonyl alcohol, ethyl acetate, acetic acid, butyric acid, furfuryl alcohol, caproic acid, and 2,4-di-tert-butylphenol were the key differential compounds between the two production methods. Pearson correlation analysis indicated a stronger relationship between bacteria and flavor compounds than between fungi and these substances, with Lactobacillus showing a negative correlation with other dominant bacterial genera. These findings offer a foundation for future research into the factors contributing to differences in Baijiu produced by traditional and mechanized methods and serve as a reference for improving mechanized processes. Full article
(This article belongs to the Section Food Engineering and Technology)
►▼ Show Figures

Figure 1

16 pages, 4306 KiB  
Article
Roles of Response Regulators in the Two-Component System in the Formation of Stress Tolerance, Motility and Biofilm in Salmonella Enteritidis
by Mengjun Hu, Zhuoan Zhou, Chenqi Liu, Zeqiang Zhan, Yan Cui, Shoukui He and Xianming Shi
Foods 2024, 13(22), 3709; https://doi.org/10.3390/foods13223709 - 20 Nov 2024
Viewed by 300
Abstract
Two-component systems (TCS) of Salmonella enterica serovar Enteritidis are composed of a histidine kinase and a response regulator (RR) and represent a critical mechanism by which bacteria develop resistance to environmental stress. Here, we characterized the functions of RRs in TCS in the [...] Read more.
Two-component systems (TCS) of Salmonella enterica serovar Enteritidis are composed of a histidine kinase and a response regulator (RR) and represent a critical mechanism by which bacteria develop resistance to environmental stress. Here, we characterized the functions of RRs in TCS in the formation of stress tolerance, motility and biofilm using twenty-six S. Enteritidis RR-encoding gene deletion mutants. The viability results unraveled their essential roles in resistance to elevated temperature (GlrR), pH alterations (GlrR, TctD, YedW, ArcA and YehT), high salt (PhoB, BaeR, CpxR, PhoP, UvrY and TctD), oxidative stress (PhoB, YedW, BaeR, ArcA, PhoP, UvrY, PgtA and QseB) and motility (ArcA, GlnG, PgtA, PhoB, UhpA, OmpR, UvrY and QseB) of S. Enteritidis. The results of the crystal violet staining, microscopy observation and Congo red binding assays demonstrated that the absence of ArcA, GlnG, PhoP, OmpR, ZraR or SsrB in S. Enteritidis led to a reduction in biofilms and an impairment in red/dry/rough macrocolony formation, whereas the absence of UvrY exhibited an increase in biofilms and formed a brown/smooth/sticky macrocolony. The results indicated the regulatory effects of these RRs on the production of biofilm matrix, curli fimbriae and cellulose. Our findings yielded insights into the role of TCSs, making them a promising target for combating S. Enteritidis. Full article
(This article belongs to the Special Issue Foodborne Pathogenic Bacteria: Prevalence and Control: Third Edition)
►▼ Show Figures

Figure 1

14 pages, 3600 KiB  
Article
High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality
by Qimin Wei, Jun Chen, Taotao Dai, Feiyue Ma, Lizhen Deng, Yingying Ke, Yihui Wang, Laichun Guo, Chunlong Wang, Chao Zhan, Changzhong Ren and Ti Li
Foods 2024, 13(22), 3708; https://doi.org/10.3390/foods13223708 - 20 Nov 2024
Viewed by 250
Abstract
Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of [...] Read more.
Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of total starch and β-glucan. Oat with a germination time of 48 h had the best nutritional quality for producing WOM. The physical stability of the WOM prepared from germinated oat was effectively improved by HEFM treatment. The apparent viscosity increased, the instability index reduced from 0.67 to 0.37, and the precipitate weight ratio decreased from 13.54% to 9.51%. As the pressure of the HEFM increased from 0 to 120 MPa, the particle size decreased from 169.5 to 77.0 µm, which was helpful to improve the physical stability of the WOM. Meanwhile, the color of the WOM became whiter after the HEFM treatment. The content of β-glucan and soluble protein in the WOM significantly increased, which was due to the disruption of cells by the HEFM processing. The optimal HEFM pressure for WOM production is 120 MPa. This study provided a new way to produce whole oat milk with a high nutritional quality and good physical properties. Full article
(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)
►▼ Show Figures

Figure 1

17 pages, 13691 KiB  
Article
Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage
by Li Zhao, Liping Wang, Nan Wang, Xinchang Gao, Bin Zhang, Yufen Zhao and Ning Wang
Foods 2024, 13(22), 3707; https://doi.org/10.3390/foods13223707 - 20 Nov 2024
Viewed by 306
Abstract
Onions (Allium cepa L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is not clear what kind of changes these [...] Read more.
Onions (Allium cepa L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is not clear what kind of changes these two methods cause. In the present study, ultrahigh-resolution liquid chromatography–mass spectrometry (UHPLC–MS) was utilized to observe the changes in onion composition during cooking and to investigate the protective effects of raw and cooked onion extracts against lead damage in vitro and at the cellular level. Many compounds were identified, including amino acids, nucleosides, flavonoids, and organosulfur compounds. Cooking causes changes in the content of numerous amino acids (e.g., DL-glutamine) in onions and increases nucleoside content (e.g., 5’-S-methyl-5’-thioadenosine, adenine). Both raw and cooked onion extracts can reduce neuronal cell damage caused by lead exposure, but cooking increased the free radical scavenging (e.g., DPPH, ABTS, hydroxyl radicals) and chelating of lead ions (up to about 25%) of the onion extracts. In conclusion, cooking can cause changes in the chemical composition of onions and increase their antioxidant and lead chelating capacity. Full article
(This article belongs to the Section Foodomics)
►▼ Show Figures

Figure 1

15 pages, 1965 KiB  
Article
Enhancing Antimicrobial Activity of Thyme Essential Oil Through Cellulose Nano Crystals-Stabilized Pickering Emulsions
by Andreas Romulo, Vania Salsabila Anjani and Ata Aditya Wardana
Foods 2024, 13(22), 3706; https://doi.org/10.3390/foods13223706 - 20 Nov 2024
Viewed by 377
Abstract
Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, their direct application in food systems is limited due to their poor stability, which affects their efficacy. This study aims to improve the stability and antimicrobial [...] Read more.
Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, their direct application in food systems is limited due to their poor stability, which affects their efficacy. This study aims to improve the stability and antimicrobial efficacy of TEO by encapsulating it in Pickering emulsions stabilized with cellulose nanocrystals (CNC). Two formulations of Pickering emulsions with 5% and 10% TEO were prepared and compared to traditional surfactant-based emulsions. The stability of the emulsions was assessed over 21 days, and particle size, zeta potential, Raman spectroscopy, and FTIR were used for characterization. The antimicrobial activity was tested against several foodborne pathogens, with minimum inhibitory concentration (MIC) values determined. The 10% TEO Pickering emulsion showed antimicrobial activity, with MIC50 values of 4096 µg/mL against Staphylococcus aureus and Escherichia coli, while the 5% TEO formulation had no effect at MIC50 > 8192 µg/mL. The CNC-stabilized Pickering emulsions exhibited superior stability, showing no phase separation over 21 days. The findings suggest that CNC-stabilized Pickering emulsions are effective at improving the stability and antimicrobial performance of TEO, making them a promising natural preservative for food packaging and safety. Further research is recommended to optimize the formulation and broaden TEO’s application in food preservation. Full article
(This article belongs to the Special Issue Eco-Friendly Paper Packaging Coatings: Enhancing Sustainability and Food Preservation)
►▼ Show Figures

Figure 1

18 pages, 2948 KiB  
Article
Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups
by Ana Sofia Faria, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez and Ursula Gonzales-Barron
Foods 2024, 13(22), 3705; https://doi.org/10.3390/foods13223705 - 20 Nov 2024
Viewed by 408
Abstract
The physicochemical and microbiological properties of traditional Portuguese ready-to-eat dry fermented sausage chouriça de carne samples from 14 regional producers were analysed and subjected to multivariate analysis to determine the relationships between them and to evaluate how the quality and safety of these [...] Read more.
The physicochemical and microbiological properties of traditional Portuguese ready-to-eat dry fermented sausage chouriça de carne samples from 14 regional producers were analysed and subjected to multivariate analysis to determine the relationships between them and to evaluate how the quality and safety of these sausages is affected by these properties. Producer-mean values for physicochemical analyses were quite variable, with intervals of 4.87–6.11 for pH, 0.803–0.965 for aw, moisture 19.5–48.5%, protein 32.0–60.1% (db), fat 22.0–53.3% (db), ash 3.52–9.69% (db), and carbohydrates 1.66–13.5% (db). Mesophilic counts varied (5.61–8.68 log CFU/g), while lactic acid bacteria were generally high (MRS: 8.21–10.2; M17: 7.66–10.0 log CFU/g). S. aureus was enumerated in levels up to 2.55 log CFU/g, while presumptive C. perfringens never surpassed 2 log CFU/g. Salmonella spp. and Listeria spp. were also detected in the samples tested. Principal component (PC) analysis yielded a three-dimension solution that explained 60% of the data variation; PC1 (26%) characterized chorizo formulations with more meat, while PC2 (19.3%) described sausages with longer/rapid fermentation, and PC3 (14.5%) highlighted chouriços with poorer hygiene. Cluster analysis identified three quality groups: (i) chorizos with high moisture, high protein content, and lowest pH; (ii) sausages with low moisture, high fat content, and elevated pH; and (iii) chouriças with high moisture and high protein but lower fat contents, low pH, and improved hygiene. Lastly, factor analysis yielded a varimax-rotated three-factor solution that explained 65% of the data, with similar results to PCA; factor 1 (23.5%) depicted chorizos with low pH but high moisture, factor 2 (20.8%) described sausages with more meat in the formulation, and factor 3 (20.6%) longer or rapid fermentation. Overall, the results evidenced the great variability in the quality attributes of Portuguese chorizo sausages, very likely to arise from multiple recipes, ingredients, and manufacturing practices. The definition of quality clusters is expected to play a crucial role for the self-denominated “artisanal” food companies to benchmark their chouriço sausages against the proper artisanal quality group. Full article
(This article belongs to the Section Food Microbiology)
►▼ Show Figures

Figure 1

18 pages, 6094 KiB  
Article
Effect of Brassica rapa L. Polysaccharide on Lewis Lung Cancer Mice by Inflammatory Regulation and Gut Microbiota Modulation
by Changhui Du, Yong Zhao, Fanglin Shen and He Qian
Foods 2024, 13(22), 3704; https://doi.org/10.3390/foods13223704 - 20 Nov 2024
Viewed by 384
Abstract
Lung cancer is the leading cause of cancer-related fatalities globally, related to inflammatory and gut microbiota imbalance. Brassica rapa L. polysaccharide (BP) is a functional compound, which is utilized by the gut microbiota to regulate immunity and metabolism. However, the effect of BP [...] Read more.
Lung cancer is the leading cause of cancer-related fatalities globally, related to inflammatory and gut microbiota imbalance. Brassica rapa L. polysaccharide (BP) is a functional compound, which is utilized by the gut microbiota to regulate immunity and metabolism. However, the effect of BP on lung cancer and whether it affects the “gut–lung” axis remains unclear. This study explored the intervention of BP in Lewis lung cancer (LLC) mice and its effect on the gut microbiota. The results revealed that BP reduced tumor weight and downregulated the expression of Ki67 protein. Additionally, BP reduced the content of inflammatory factors and growth factors, promoting tumor cell apoptosis and inhibiting the growth of LLC. The intervention of BP suppressed intestinal inflammation, preserved intestinal barrier integrity, and augmented the level of beneficial microbiota, such as Blautia and Bifidobacterium. Furthermore, BP significantly increased the production of short-chain fatty acids (SCFAs), particularly butyrate and propionate. A correlation analysis showed significant correlations among the gut microbiota, SCFAs, inflammatory factors, and tight junction proteins. A functional analysis indicated that BP promoted amino acid metabolism and fatty acid metabolism. These findings suggested that BP had the potential to act as prebiotics to prevent disease and improve lung cancer progression by regulating the gut microbiota. Full article
(This article belongs to the Section Food Nutrition)
►▼ Show Figures

Graphical abstract

16 pages, 3485 KiB  
Article
Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi
by Wenhao Geng, Miaomiao Tian, Xinyue Zhang, Maodong Song, Xinru Fan, Meng Li, Yongsheng Ma, Soottawat Benjakul and Qiancheng Zhao
Foods 2024, 13(22), 3703; https://doi.org/10.3390/foods13223703 - 20 Nov 2024
Viewed by 361
Abstract
Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium [...] Read more.
Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility. The addition of INU negatively affected gel strength. However, incorporating 2.0% PHP into the blended gel improved gel strength and water-holding capacity by 8.01% and 0.79% compared to the control, respectively. Furthermore, PHP significantly increased the total sulfhydryl content and surface hydrophobicity of the blended gels (p < 0.05). Additionally, increases in endogenous fluorescence intensity accompanied by a blue shift were observed, indicating that the fluorophores (Trp and Tyr) were sequestered into a more non-polar environment due to conformational changes. The incorporation of PHP enhanced both the quality and digestibility of the blended surimi. This study provides a novel perspective for developing surimi-based food with improved quality, augmented digestion, and enhanced absorption. Full article
(This article belongs to the Special Issue Fish Protein Gel: Preparation, Characterization and Quality Control)
►▼ Show Figures

Figure 1

11 pages, 2116 KiB  
Article
Enzymatic Oxidation of Aflatoxin M1 in Milk Using CotA Laccase
by Yongpeng Guo, Hao Lv, Zhiyong Rao, Zhixiang Wang, Wei Zhang, Yu Tang and Lihong Zhao
Foods 2024, 13(22), 3702; https://doi.org/10.3390/foods13223702 - 20 Nov 2024
Viewed by 266
Abstract
Aflatoxin M1 (AFM1) in milk poses a significant threat to human health. This study examined the capacity of Bacillus licheniformis CotA laccase to oxidize AFM1. The optimal conditions for the CotA laccase-catalyzed AFM1 oxidation were observed at [...] Read more.
Aflatoxin M1 (AFM1) in milk poses a significant threat to human health. This study examined the capacity of Bacillus licheniformis CotA laccase to oxidize AFM1. The optimal conditions for the CotA laccase-catalyzed AFM1 oxidation were observed at pH 8.0 and 70 °C, achieving an AFM1 oxidation rate of 86% in 30 min. The Km and Vmax values for CotA laccase with respect to AFM1 were 18.91 μg mL−1 and 9.968 μg min−1 mg−1, respectively. Computational analysis suggested that AFM1 interacted with CotA laccase via hydrogen bonding and van der Waals interactions. Moreover, the oxidation products of AFM1 mediated by CotA laccase were identified as the C3-hydroxy derivatives of AFM1 by HPLC-FLD and UPLC-TOF/MS. Toxicological assessment revealed that the hepatotoxicity of AFM1 was substantially reduced following oxidation by CotA laccase. The efficacy of CotA laccase in removing AFM1 in milk was further tested, and the result showed that the enzyme agent achieved an AFM1 removal rate of 83.5% in skim milk and 65.1% in whole milk. These findings suggested that CotA laccase was a novel AFM1 oxidase capable of eliminating AFM1 in milk. More effort is still needed to improve the AFM1 oxidase activity of CotA laccase in order to shorten the processing time when applying the enzyme in the milk industry. Full article
(This article belongs to the Special Issue Advances in the Detection, Characterization and Reduction of Mycotoxins in Food)
►▼ Show Figures

Figure 1

16 pages, 3297 KiB  
Article
Alteration of the Morphological and Physicochemical Characteristics of Corn and Wheat Starch via Dry Heating with Whey Protein Isolates
by Eda Adal, Tugba Aktar and Hasene Keskin Çavdar
Foods 2024, 13(22), 3701; https://doi.org/10.3390/foods13223701 - 20 Nov 2024
Viewed by 303
Abstract
This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural properties [...] Read more.
This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural properties of the modified starches, such as color, particle size, thermal behavior (DSC), crystalline structure (XRD), and surface morphology (SEM), were analyzed. The results show that adding WPI significantly altered the gelatinization properties, surface morphology, and crystalline structure of both starches. DSC indicated that the gelatinization properties of starch/WPI mixtures varied, with corn starch showing a decreased gelatinization temperature and increased enthalpy, whereas wheat starch exhibited a more complex response, likely due to different structural changes. The XRD and FTIR results revealed WPI-enhanced crystallinity and structural changes, highlighting WPI-induced aggregation. Wheat starch, in particular, exhibited stronger interactions with WPI than corn starch, as evidenced by the accumulation patterns in the SEM images. The oil-binding capacity of native starches increased with dry heating and WPI addition, suggesting an improved hydrophobicity of starch granules. Dry heating and WPI addition significantly altered starch properties, highlighting the potential of thermal modulation to enhance starch–protein systems for targeted food applications. Full article
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)
►▼ Show Figures

Figure 1

14 pages, 829 KiB  
Article
Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal
by Lorenzo Estivi, Gabriella Pasini, Amel Betrouche, Vanja Traviĉić, Elena Becciu, Andrea Brandolini and Alyssa Hidalgo
Foods 2024, 13(22), 3700; https://doi.org/10.3390/foods13223700 - 20 Nov 2024
Viewed by 376
Abstract
Gluten-free products lack bioactive compounds, while vegetable wastes from food manufacturing are still rich in nutrients. This study compared the antioxidants of gluten-free pastas enriched with vegetable by-products: the control formulation (66.7% rice and 33.3% fava bean flours) was enriched with 10% or [...] Read more.
Gluten-free products lack bioactive compounds, while vegetable wastes from food manufacturing are still rich in nutrients. This study compared the antioxidants of gluten-free pastas enriched with vegetable by-products: the control formulation (66.7% rice and 33.3% fava bean flours) was enriched with 10% or 15% of tomato waste (TO) or defatted linseed cake (LI). Carotenoids, tocols, phenolics, and antioxidant capacity (ABTS and FRAP) were determined in the cooked pasta as well as in the soluble and insoluble fractions after in vitro gastro-intestinal digestion. The cooked enriched pastas showed higher levels of carotenoids (1.36–1.53 vs. 1.02 mg/kg DM), except for the LI-added samples, tocols (8.83–21.70 vs. 7.01 mg/kg DM), free polyphenols (218.1–258.6 vs. 200.9 mg/kg DM), bound polyphenols (132.7–177.6 vs. 101.9 mg/kg DM), and antioxidant capacity. Cooking augmented the carotenoids and free polyphenols in the enriched pastas, tocols in LI pastas and bound flavonoids in TO pastas. After digestion, the recoveries for soluble and insoluble fractions were 53% and 35% for carotenoids, 52% and 43% for tocols, 109% for free phenolic acids, 97% for free flavonoids, 93% for bound phenolic acids, and 100% for bound flavonoids. Bioaccessibility was the highest for free phenolic compounds, whereas carotenoids and tocols were partially available. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
►▼ Show Figures

Figure 1

19 pages, 2252 KiB  
Article
Spinacia oleracea L. Baby Leaves as a Source of Bioactive Principles: The Chemical Profiling of Eco-Sustainable Extracts by Using LC-ESI/HRMS- and 1H NMR-Based Metabolomics
by Antonietta Cerulli, Luciana Maria Polcaro, Milena Masullo and Sonia Piacente
Foods 2024, 13(22), 3699; https://doi.org/10.3390/foods13223699 - 20 Nov 2024
Viewed by 387
Abstract
Spinacia oleracea L. cultivar platypus leaves are identified as a functional food due to their nutrient composition which promotes health beyond basic nutrition. Considering the increasing use of food supplements, S. oleracea baby leaves have been extracted by maceration, solid–liquid dynamic extraction (SLDE)-Naviglio, [...] Read more.
Spinacia oleracea L. cultivar platypus leaves are identified as a functional food due to their nutrient composition which promotes health beyond basic nutrition. Considering the increasing use of food supplements, S. oleracea baby leaves have been extracted by maceration, solid–liquid dynamic extraction (SLDE)-Naviglio, and ultrasound-assisted extraction (UAE) using EtOH and EtOH:H2O mixtures. The analysis of the extracts by using LC-ESI/HRMSMS revealed 42 compounds (flavonoids, polar lipid derivatives, and 20-hydroxyecdysone), along with primary metabolites, detected by NMR analysis. A principal component analysis (PCA) of LC-ESI/HRMS and NMR data was performed, revealing how 20-hydroxyecdysone and flavonoids, the specialized metabolites mainly responsible for the biological activity of S. oleracea leaves, occurred in the highest amount in the EtOH and EtOH:H2O (70:30, v/v) extracts obtained by SLDE-Naviglio extraction. 20-hydroxyecdysone was also quantified in all the extracts via LC-ESI/QTrap/MS/MS using the Multiple Reaction Monitoring (MRM) method. The EtOH extracts obtained by SLDE-Naviglio and maceration showed the highest content (82.16 and 81.27 mg/g extract, respectively). The total phenolic content (118.35–206.60 mg GAE/g), the flavonoid content (10.90–41.05 mg rutin/g), and the Trolox Equivalent Antioxidant Capacity (TEAC) (1.63–2.05 mM) of the extracts were determined. The EtOH:H2O (70:30, v/v) extract analyzed by using SLDE-Naviglio showed the highest phenolic and flavonoid content and radical scavenging activity. Full article
(This article belongs to the Special Issue Health Benefits of Antioxidants in Natural Foods)
►▼ Show Figures

Figure 1

20 pages, 7678 KiB  
Article
Widely Targeted Metabolomics Reveal the Distribution of Metabolites in Shatian Pomelo Fruit
by Jing Wen, Haocheng Liu, Huining Lai, Yujuan Xu, Jijun Wu, Yuanshan Yu, Wenqian Huang, Manqin Fu and Haiyang Liu
Foods 2024, 13(22), 3698; https://doi.org/10.3390/foods13223698 - 20 Nov 2024
Viewed by 313
Abstract
Using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) technology in multiple reaction monitoring mode, a widely targeted metabolomics approach was employed to identify metabolites in five tissues (exocarp, endocarp, segment membrane, pulp, and seeds) of the Shatian pomelo fruit. The differences in metabolite composition [...] Read more.
Using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) technology in multiple reaction monitoring mode, a widely targeted metabolomics approach was employed to identify metabolites in five tissues (exocarp, endocarp, segment membrane, pulp, and seeds) of the Shatian pomelo fruit. The differences in metabolite composition and abundance among different tissues were analyzed using multivariate statistical analysis methods. The results showed that a total of 1722 metabolites were identified from the five tissues of the Shatian pomelo, including 413 flavonoids and 277 amino acids and their derivatives. Flavonoid metabolites accumulate the most abundantly in the exocarp and seeds, while amino acids and their derivatives are primarily accumulated in the exocarp and pulp. A total of 649 key differential metabolites were screened, including flavonoids, amino acids, and their derivatives, indicating the presence of tissue-specific accumulation of metabolites in the Shatian pomelo. This study systematically investigated the metabolite distribution in different tissue parts of the Shatian pomelo, and validated the feasibility of widely targeted metabolomics technology in pomelo quality analysis. It provided a theoretical reference for metabolic research on the Shatian pomelo and other citrus fruits, and offered a theoretical basis for the efficient utilization of pomelo resources. Full article
(This article belongs to the Section Foodomics)
►▼ Show Figures

Figure 1

18 pages, 1057 KiB  
Article
Food Public Opinion Prevention and Control Model Based on Sentiment Analysis
by Leiyang Chen, Xiangzhen Peng, Liang Dong, Zhenyu Wang, Zhidong Shen and Xiaohui Cui
Foods 2024, 13(22), 3697; https://doi.org/10.3390/foods13223697 - 20 Nov 2024
Viewed by 288
Abstract
Food public opinion is characterized by its low ignition point, high diffusibility, persistence, and strong negativity, which significantly impact food safety and consumer trust. This paper introduces the Food Public Opinion Prevention and Control (FPOPC) model driven by deep learning and personalized recommendation [...] Read more.
Food public opinion is characterized by its low ignition point, high diffusibility, persistence, and strong negativity, which significantly impact food safety and consumer trust. This paper introduces the Food Public Opinion Prevention and Control (FPOPC) model driven by deep learning and personalized recommendation algorithms, rigorously tested and analyzed through experimentation. Initially, based on an analysis of food public opinion development, a comprehensive FPOPC framework addressing all stages of food public opinion was established. Subsequently, a sentiment prediction model for food news based on user comments was developed using a Stacked Autoencoder (SAE), enabling predictions about consumer sentiments toward food news. The sentiment values of the food news were then quantified, and improvements were made in allocating Pearson correlation coefficient weights, leading to the design of a collaborative filtering-based personalized food news recommendation mechanism. Furthermore, an enhanced Bloom filter integrated with HDFS technology devised a rapid recommendation mechanism for food public opinion. Finally, the designed FPOPC model and its associated mechanisms were validated through experimental verification and simulation analysis. The results demonstrate that the FPOPC model can accurately predict and control the development of food public opinion and the entire food supply chain, providing regulatory agencies with effective tools for managing food public sentiment. Full article
(This article belongs to the Special Issue Food Security and Structural Transformation of the Food Industry—Volume II)
►▼ Show Figures

Figure 1

16 pages, 9288 KiB  
Article
Synergistic Antioxidant Activity of Lycium barbarum Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells
by Junye Yin, Dandan Zhao, Jian Song, Ran Gao, Xuan Wang, Huan Rao, Xiaoguang Gao and Jianxiong Hao
Foods 2024, 13(22), 3696; https://doi.org/10.3390/foods13223696 - 20 Nov 2024
Viewed by 312
Abstract
It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Recent [...] Read more.
It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Recent studies have shown that, in addition to traditional Chinese medicine compounds, certain natural polysaccharides and polyphenols exhibit significant anti-inflammatory and antioxidant properties. These compounds are also associated with beneficial therapeutic effects for the prevention and treatment of acute lung injury. The objective of this study was to examine the synergistic antioxidant effects of chlorogenic acid (CA) and Lycium barbarum polysaccharide (LBP) in various ratios, along with their combined antioxidant and anti-inflammatory effects on LPS-induced inflammation in rat alveolar macrophages. Using the Combination Index (CI), which quantifies the synergistic or antagonistic effect of two substances, all four combinations showed synergistic antioxidant properties over a range of concentrations by in vitro antioxidant property experiments. However, based on comparing them, the four group ratios exhibited the highest antioxidant activity of the infusion at CA:LBP = 1:7, indicating synergistic interactions (CI < 1). In addition, the antioxidant and anti-inflammatory effects of the CA-LBP complex were observed to alleviate cellular inflammatory injury by reducing LPS-induced nitric oxide and reactive oxygen species production and inhibiting the release of inflammatory factors such as TNF-α and IL-6. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
►▼ Show Figures

Figure 1

19 pages, 5687 KiB  
Article
Complexation with Alginate in Pumpkin Leaf Protein Solutions for the Encapsulation of Folic Acid: The Effect of Extraction Protocols
by Predrag Petrović, Bojana Balanč, Jelena Mijalković, Tamara Đukić, Stefan Bošković, Verica Đorđević, Branko Bugarski, Viktor Nedović and Zorica Knežević-Jugović
Foods 2024, 13(22), 3695; https://doi.org/10.3390/foods13223695 - 20 Nov 2024
Viewed by 395
Abstract
This study aimed to assess pumpkin leaves as a protein source and determine the feasibility of these proteins to form complexes with alginate for the encapsulation of folic acid. Different isolation protocols, two based on isoelectric precipitation (one with thermal pretreatment and the [...] Read more.
This study aimed to assess pumpkin leaves as a protein source and determine the feasibility of these proteins to form complexes with alginate for the encapsulation of folic acid. Different isolation protocols, two based on isoelectric precipitation (one with thermal pretreatment and the other with alkali pre-extraction) and one based on stepwise precipitation with ammonium sulfate, were compared regarding the yield and structural properties of the obtained leaf protein concentrates (LPC). The highest purity of protein was achieved using the thermal-acid protocol and the salting-out protocol at 40% saturation. RuBisCO protein was detected by SDS-PAGE in all LPCs, except for the fractions obtained through salting-out at saturation level ≥ 60%. Complexation of the LPC solutions (1 mg/mL) and sodium alginate solution (10 mg/mL) was monitored as a function of LPC:alginate ratio (2:1, 5:1, and 10:1) and pH (2–8) by zeta-potential measurements and confirmed by FT-IR analysis. Based on the results, the strongest interaction between LPCs and alginate occurred at a pH between 2.20 and 2.80 and an LPC:alginate ratio of 10:1. Complexation resulted in particle yields of 42–71% and folic acid entrapment of 46–92%. The LPC-folic acid interactions elucidated by computational protein–ligand docking demonstrated the high potential of RuBisCO as a biocarrier material for folic acid. The in vitro release study in the simulated gastrointestinal fluids indicated that complexes would be stable in gastric conditions, while folic acid would be gradually released in the intestinal fluids. Full article
(This article belongs to the Section Food Engineering and Technology)
►▼ Show Figures

Graphical abstract

14 pages, 2240 KiB  
Article
Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients
by Elinda Okstaviyani, Puput Dwi Lestari, Kawiji Kawiji, Raden Baskara Katri Anandito, Anastriyani Yulviatun, Ardiba Rakhmi Sefrienda and Dimas Rahadian Aji Muhammad
Foods 2024, 13(22), 3694; https://doi.org/10.3390/foods13223694 - 20 Nov 2024
Viewed by 381
Abstract
Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations [...] Read more.
Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each additional ingredient were used (0, 5, 10 and 15%). The results show that incorporating powdered sappan wood and butterfly pea flower significantly improved the total phenolic and flavonoid content and antioxidant activity of milk and white compounds. This study clearly shows that the selected plant could be an alternative to improve the health-promoting properties of milk and white chocolate compounds. However, supplementation also has some drawbacks, particularly in increasing the moisture content and the degree of colour difference between the milk and white compounds containing additional ingredients and the control. Also, powdered sappan wood and butterfly pea flower caused a higher viscosity of milk and white chocolate compounds. The results obtained in this study create a new strategy for using sappan wood and butterfly pea flower in various food products. Full article
(This article belongs to the Section Food Quality and Safety)
►▼ Show Figures

Figure 1

13 pages, 587 KiB  
Article
Will Food Safety Incidents Stimulate the Public’s Desire for Food Safety Governance?
by Xixi Mao and Changlong Hao
Foods 2024, 13(22), 3693; https://doi.org/10.3390/foods13223693 - 20 Nov 2024
Viewed by 401
Abstract
This paper, grounded in the Stimulus–Organism–Response (SOR) model and event system theory, examines the mechanisms through which public recognition—specifically novel, disruptive, and critical recognition—of the intensity of food safety incidents influences willingness to engage in food safety governance. Risk perception is identified as [...] Read more.
This paper, grounded in the Stimulus–Organism–Response (SOR) model and event system theory, examines the mechanisms through which public recognition—specifically novel, disruptive, and critical recognition—of the intensity of food safety incidents influences willingness to engage in food safety governance. Risk perception is identified as a mediating variable, while risk communication serves as a moderating variable. Based on survey data, the study found that various forms of public recognition significantly impact governance willingness. Furthermore, risk perception plays a crucial mediating role, and risk communication has a notable moderating effect on the relationship between risk perception and food safety governance willingness. These findings illuminate the intrinsic connection between public recognition of food safety incidents and governance willingness, offering robust theoretical support and practical guidance for enhancing food safety governance. This research contributes to the ongoing improvement and optimization of food safety governance systems. Full article
(This article belongs to the Section Food Quality and Safety)
►▼ Show Figures

Figure 1

14 pages, 8509 KiB  
Article
Development of Single-Nucleotide Polymorphism (SNP)-Based Species-Specific Real-Time PCR Assays for Authenticating Five Highly Priced Tuna
by Meng Qu, Yanhua Jiang, Na Li, Yingying Guo, Wenjia Zhu, Na Li, Xinnan Zhao, Lin Yao and Lianzhu Wang
Foods 2024, 13(22), 3692; https://doi.org/10.3390/foods13223692 - 20 Nov 2024
Viewed by 348
Abstract
Tuna are economically important as food resources in food markets. However, because tuna is often processed into steaks or fillets, the meat can be difficult to identify through morphological features. For effective fishery management and to protect the rights of consumers, it is [...] Read more.
Tuna are economically important as food resources in food markets. However, because tuna is often processed into steaks or fillets, the meat can be difficult to identify through morphological features. For effective fishery management and to protect the rights of consumers, it is necessary to develop a molecular method to accurately identify the species used in tuna products. Herein, we discovered five single-nucleotide polymorphism (SNP) sites via 2b-RAD sequencing and developed five SNP-based real-time polymerase chain reaction assays for the rapid identification of five highly priced tuna species. Three species-specific TaqMan systems were designed to identify albacore tuna (Thunnus alalunga), bigeye tuna (T. obesus), and southern bluefin tuna (T. maccoyii) and two cycling systems were designed to identify yellowfin tuna (T. albacares) and Atlantic bluefin tuna (T. thynnus). The systems showed good specificity and sensitivity (sensitivity of 0.0002 ng μL−1 for albacore tuna, bigeye tuna, and southern bluefin tuna and 0.002 ng μL−1 for yellowfin tuna and Atlantic bluefin tuna). Both systems were able to distinguish the target species from other species in a specific, sensitive, and accurate manner. Thus, these methods can be employed for the identification of species used in tuna products, protecting consumers and producers from economic fraud. Full article
(This article belongs to the Section Food Analytical Methods)
►▼ Show Figures

Figure 1

17 pages, 4882 KiB  
Article
Comparative Analysis of Individual Carotenoid Profiles in Yellow- and White-Fleshed Potatoes (Solanum tuberosum L.) During Tuber Development
by Haicui Suo, Jitao Liu, Li Wang, Chengchen Li, Jianwei Shan, Kang An, Kun Yang and Xiaobo Li
Foods 2024, 13(22), 3691; https://doi.org/10.3390/foods13223691 - 20 Nov 2024
Viewed by 291
Abstract
Individual carotenoids provide significant health benefits to humans, and potatoes are recognized as some of the most stable crops, distinguished by their substantial carotenoid content. To elucidate the accumulation patterns of individual carotenoids in potatoes, we quantified the carotenoid content in yellow- and [...] Read more.
Individual carotenoids provide significant health benefits to humans, and potatoes are recognized as some of the most stable crops, distinguished by their substantial carotenoid content. To elucidate the accumulation patterns of individual carotenoids in potatoes, we quantified the carotenoid content in yellow- and white-fleshed genotypes across five developmental stages using LC-MS/MS. A total of 22 carotenoids were identified in yellow potatoes, whereas 18 were detected in white potatoes. The yellow-fleshed genotype was characterized by high levels of individual carotenoids and xanthophyll esters, with violaxanthin as the dominant component. The white-fleshed genotype exhibited low concentrations of individual carotenoids and xanthophyll esters, with lutein as the predominant compound. Notably, lutein, violaxanthin, zeaxanthin, antheraxanthin, neoxanthin, violaxanthin myristate, and lutein myristate were consistently detected during the developmental period in both genotypes. Violaxanthin myristate was identified as the dominant xanthophyll ester in both genotypes, showing an increasing trend throughout the tuber development stages. In contrast, xanthophyll esters maintained stable low levels in white-fleshed potatoes while exhibiting increasing types and contents in yellow-fleshed potatoes as the tubers continued to grow. Additionally, violaxanthin exhibited a significant correlation with b*, H°, and C*, suggesting that it may play an important role in forming yellow flesh. Full article
(This article belongs to the Special Issue Deep Processing and Comprehensive Utilization of Agricultural Products)
►▼ Show Figures

Figure 1

14 pages, 4806 KiB  
Article
The Characterization and Stability of Powdered Oil Loaded with β-Carotene Prepared from a Sodium Caseinate–Carrageenan Complex: The Effect of Vacuum Freeze-Drying and Spray-Drying
by Yue Long, Juan Zhang, Delong Li, Yanpeng Zhang, Yang Cao, Wei Xu, Zhixiong Hu and Chun Hu
Foods 2024, 13(22), 3690; https://doi.org/10.3390/foods13223690 - 19 Nov 2024
Viewed by 363
Abstract
β-carotene (BC) has various biological activities, such as anticancer properties, contributing to the prevention of cardiovascular diseases, etc., while the poor solubility and low bioavailability limit its further development in the food industry. Therefore, how to effectively encapsulate this unstable substance has become [...] Read more.
β-carotene (BC) has various biological activities, such as anticancer properties, contributing to the prevention of cardiovascular diseases, etc., while the poor solubility and low bioavailability limit its further development in the food industry. Therefore, how to effectively encapsulate this unstable substance has become a hot topic. Here, different concentrations of sodium caseinate and ι-carrageenan (NaCas-CA) complex emulsions were used as wall materials, and the effect of spray-drying (SD) and vacuum freeze-drying (VFD) on the properties of BC powders loaded with NaCas-CA was investigated. The results showed that the characteristic peaks of BC disappeared in all powdered oils, indicating that BC could be effectively encapsulated. As the wall concentration increased, the surface oil of the powders decreased significantly. At the same concentration, the surface oil content of SD (minimum of 8.34%) was lower than that of VFD (minimum of 10.02%). However, the particle size of SD-reconstituted emulsions was larger than that of VFD. Furthermore, the SD-reconstituted emulsions were more stable than the VFD after storage at 25 °C for 3 h. This study reveals the effect of different drying methods on the structure and stability of powdered oils, providing valuable information for the research of functional active-loaded powdered oils and applications in the food industry. Full article
(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)
►▼ Show Figures

Figure 1

19 pages, 4459 KiB  
Article
Carvacrol Effectively Inhibits Pseudomonas tolaasii In Vitro and Induces Resistance to Brown Blotch Disease in Postharvest Agaricus bisporus
by Lei Zhang, Rui Song, Zixuan Shi, Shuai Yuan, Lu Jiao, Mengsha Ma, Xing Wang, Lin Chen, Xia Liu and Demei Meng
Foods 2024, 13(22), 3689; https://doi.org/10.3390/foods13223689 - 19 Nov 2024
Viewed by 305
Abstract
Carvacrol (CAR), a naturally occurring phenolic monoterpene compound, has recently received attention for its potential use in food preservation. However, whether it is effective in controlling brown blotch disease caused by Pseudomonas tolaasii in edible mushrooms is unknown. The results of this study [...] Read more.
Carvacrol (CAR), a naturally occurring phenolic monoterpene compound, has recently received attention for its potential use in food preservation. However, whether it is effective in controlling brown blotch disease caused by Pseudomonas tolaasii in edible mushrooms is unknown. The results of this study showed that CAR effectively inhibits and kills P. tolaasii in vitro by disrupting cell membrane integrity and causing the leakage of cellular components. Intracellular proteins and the DNA of P. tolaasii may not be the targets of CAR. CAR fumigation at a concentration as low as 20 μmol L−1 CAR effectively inhibited P. tolaasii-caused brown blotch disease in Agaricus bisporus, accompanied by a decrease in polyphenol oxidase activation, melanin production, and malondialdehyde accumulation. CAR treatment also significantly increased the activities of β-1,4-N-acetyl-glucosaminnidase, three antioxidant enzymes, and phenylpropanoid pathway-related enzymes, as well as promoting the accumulation of phenolic, flavonoid, and lignin substances in mushrooms, thereby inducing the resistance of mushrooms to the disease. These results demonstrate the potential application of carvacrol to control bacterial disease in A. bisporus mushrooms. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
►▼ Show Figures

Graphical abstract

15 pages, 2234 KiB  
Article
Classification and Identification of Foodborne Bacteria in Beef by Utilising Surface-Enhanced Raman Spectroscopy Coupled with Chemometric Methods
by Huixin Zuo, Yingying Sun, Mingming Huang, Stephanie Marie Fowler, Jing Liu, Yimin Zhang and Yanwei Mao
Foods 2024, 13(22), 3688; https://doi.org/10.3390/foods13223688 - 19 Nov 2024
Viewed by 314
Abstract
The detection and classification of foodborne pathogenic bacteria is crucial for food safety monitoring, consequently requiring rapid, accurate and sensitive methods. In this study, the surface-enhanced Raman spectroscopy (SERS) technique coupled with chemometrics methods was used to detect and classify six kinds of [...] Read more.
The detection and classification of foodborne pathogenic bacteria is crucial for food safety monitoring, consequently requiring rapid, accurate and sensitive methods. In this study, the surface-enhanced Raman spectroscopy (SERS) technique coupled with chemometrics methods was used to detect and classify six kinds of foodborne pathogenic bacteria, including Salmonella typhimurium (S. typhimurium), Escherichia coli (E. coli) O157:H7, Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), Listeria innocua (L. innocua), and Listeria welshimeri (L. welshimeri). First, silver nanoparticles (AgNPs) with different particle sizes were prepared as SERS-enhanced substrates by changing the concentration of sodium citrate, and the volume ratio of silver nanosol to bacterial solution was optimised to obtain the optimal SERS signal. Then, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify the SERS spectra of six bacteria at three classification levels (Gram type level, genus level and species level), and appropriate classification models were established. Finally, these models were validated on 540 spectra using linear discriminant analysis (LDA), achieving an average accuracy of 95.65%. Overall, it was concluded that the SERS technique combined with chemometrics methods could achieve the rapid detection and classification identification of foodborne pathogenic bacteria, providing an effective means for food safety monitoring. Full article
(This article belongs to the Special Issue Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety—2nd Edition)
►▼ Show Figures

Graphical abstract

30 pages, 1150 KiB  
Review
Methods for Detection, Extraction, Purification, and Characterization of Exopolysaccharides of Lactic Acid Bacteria—A Systematic Review
by Manoj Kumar Yadav, Ji Hoon Song, Robie Vasquez, Jae Seung Lee, In Ho Kim and Dae-Kyung Kang
Foods 2024, 13(22), 3687; https://doi.org/10.3390/foods13223687 - 19 Nov 2024
Viewed by 828
Abstract
Exopolysaccharides (EPSs) are large-molecular-weight, complex carbohydrate molecules and extracellularly secreted bio-polymers released by many microorganisms, including lactic acid bacteria (LAB). LAB are well known for their ability to produce a wide range of EPSs, which has received major attention. LAB-EPSs have the potential [...] Read more.
Exopolysaccharides (EPSs) are large-molecular-weight, complex carbohydrate molecules and extracellularly secreted bio-polymers released by many microorganisms, including lactic acid bacteria (LAB). LAB are well known for their ability to produce a wide range of EPSs, which has received major attention. LAB-EPSs have the potential to improve health, and their applications are in the food and pharmaceutical industries. Several methods have been developed and optimized in recent years for producing, extracting, purifying, and characterizing LAB-produced EPSs. The simplest method of evaluating the production of EPSs is to observe morphological features, such as ropy and mucoid appearances of colonies. Ethanol precipitation is widely used to extract the EPSs from the cell-free supernatant and is generally purified using dialysis. The most commonly used method to quantify the carbohydrate content is phenol–sulfuric acid. The structural characteristics of EPSs are identified via Fourier transform infrared, nuclear magnetic resonance, and X-ray diffraction spectroscopy. The molecular weight and composition of monosaccharides are determined through size-exclusion chromatography, thin-layer chromatography, gas chromatography, and high-performance liquid chromatography. The surface morphology of EPSs is observed via scanning electron microscopy and atomic force microscopy, whereas thermal characteristics are determined through thermogravimetry analysis, derivative thermogravimetry, and differential scanning calorimetry. In the present review, we discuss the different existing methods used for the detailed study of LAB-produced EPSs, which provide a comprehensive guide on LAB-EPS preparation, critically evaluating methods, addressing knowledge gaps and key challenges, and offering solutions to enhance reproducibility, scalability, and support for both research and industrial applications. Full article
(This article belongs to the Section Food Microbiology)
►▼ Show Figures

Graphical abstract

15 pages, 2768 KiB  
Article
A Combined Impact of Low-Voltage Electrostatic Field and Essential Oil on the Postharvest Properties of Chili Pepper: Insights into Related Molecular Mechanisms
by Xiaoqian Guo, Weihua Liu, Liyong Zhang, Xianghong Wang and Si Mi
Foods 2024, 13(22), 3686; https://doi.org/10.3390/foods13223686 - 19 Nov 2024
Viewed by 278
Abstract
This research is intended to ascertain the impact of low-voltage electrostatic field (LVEF) together with chili pepper leaf essential oil (CLEO) on the storage quality of chili pepper. Four groups of samples were investigated, namely, control (CK), CLEO, LVEF, and CLEO + LVEF. [...] Read more.
This research is intended to ascertain the impact of low-voltage electrostatic field (LVEF) together with chili pepper leaf essential oil (CLEO) on the storage quality of chili pepper. Four groups of samples were investigated, namely, control (CK), CLEO, LVEF, and CLEO + LVEF. Chili pepper from the CLEO + LVEF group reduced the weight loss and malondialdehyde content but improved the ascorbic acid contents, antioxidant potential, firmness, and color attributes. CLEO and LVEF could maintain the integral structure and stability of the cell wall by suppressing the activities of hydrolases of pectin, cellulose, and hemicellulose. The positive role of CLEO + LVEF on the color quality was explained by the significantly higher chlorophyll content and lower activities of chlorophyllase, pheophytinase, and Mg-dechelatase compared to the CK group. Taken together, all data provide supporting evidence for a synergistic effect of CLEO and LVEF on the enhancement of postharvest traits of chili peppers. Full article
(This article belongs to the Section Food Packaging and Preservation)
►▼ Show Figures

Figure 1

17 pages, 7012 KiB  
Article
Coupled Effect of Nutritional Food Molecules and Lactobacillus reuteri Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance
by Ao Zhang, Mingjuan Ou, Peng Wu, Kaige Zheng, Haiqian Zhang, Yixing Yu, Yuxing Guo, Tao Zhang, Daodong Pan and Zhen Wu
Foods 2024, 13(22), 3685; https://doi.org/10.3390/foods13223685 - 19 Nov 2024
Viewed by 366
Abstract
Lactobacillus reuteri, which is present in fermented foods, can produce LPxTG motif proteins (LMPs) to help the strain resist gastrointestinal fluid environmental stress and enhance the adherence and colonizing properties. Intestinal nutrient small molecules can interact with LMPs and cooperate with Lactobacillus to [...] Read more.
Lactobacillus reuteri, which is present in fermented foods, can produce LPxTG motif proteins (LMPs) to help the strain resist gastrointestinal fluid environmental stress and enhance the adherence and colonizing properties. Intestinal nutrient small molecules can interact with LMPs and cooperate with Lactobacillus to exert probiotic effects in the host intestine. However, the mechanism of their correlation with gastrointestinal tolerance needs to be further studied. In this study, different kinds of nutritional food molecules, such as intestinal phenols, sugars, and acids, were screened and the interaction between the LPxTG proteins and small molecules was explored via the molecular docking approach. The docking results showed that phenols and oligosaccharides were more likely to bind to the LPxTG protein (B3XKV5), with the benzene ring, phenolic hydroxyl group, and glycosidic bond in the small molecule more easily binding to the active site of B3XKV5. Furthermore, the gastrointestinal tolerance was enhanced under the rutin, myricetin, quercetin phenols, and stachyose-treated L. reuteri strain groups, especially the phenol group, which revealed the relationship between the molecular interaction of the strain with the small molecules and strain tolerance mechanism. All the findings illustrated the gastrointestinal tolerance escape effect of the Lactobacillus strain under enriched intestinal nutrient small molecular conditions, and they also provide insight regarding the small molecules for the Lactobacillus strain under abnormal growth environments. Full article
(This article belongs to the Special Issue Novel Processing and Quality Assurance of Milk and Milk Products)
►▼ Show Figures

Figure 1

62 pages, 5187 KiB  
Review
Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties
by Suhan Bheemaiah Balyatanda, N. A. Nanje Gowda, Jeyamkondan Subbiah, Snehasis Chakraborty, P. V. Vara Prasad and Kaliramesh Siliveru
Foods 2024, 13(22), 3684; https://doi.org/10.3390/foods13223684 - 19 Nov 2024
Viewed by 597
Abstract
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the effects of various processing methods on these [...] Read more.
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the effects of various processing methods on these components. Antinutritional factors interfere with the digestibility of macro-nutrients and the bioavailability and bio accessibility of minerals. This necessitates methods to reduce or eliminate antinutrients while improving nutritive and antioxidant value in food. This review aims to elucidate the rationale behind processing choices by evaluating the scientific literature and examining the mechanisms of processing methods, categorized as physiochemical, bio, thermal, novel non-thermal, and their combination techniques. Physiochemical and bioprocessing methods alter antinutrients and antioxidant profiles through mass transfer, enzyme activation, product synthesis, microbial activity, and selective removal of grain layers. Thermal methods break functional bonds, modify the chemical or physical structures, enhance kinetics, or degrade heat-labile components. Non-thermal techniques preserve heat-sensitive antioxidants while reducing antinutrients through structural modifications, oxidation by ROS, and break down the covalent and non-covalent bonds, resulting in degradation of compounds. To maximize the trade-off between retention of beneficial components and reducing detrimental ones, exploring the synergy of combination techniques is crucial. Beyond mitigating antinutrients, these processing methods also stimulate the release of bioactive compounds, including phenolics, flavonoids, and peptides, which exhibit potent health-promoting properties. This review underscores the transformative potential of processing technologies in enhancing millets as functional ingredients in modern diets, promoting health and advancing sustainable food practices. Full article
(This article belongs to the Special Issue Trends and Prospects in the Role of Bioactive Compounds in Food and Human Health)
►▼ Show Figures

Figure 1

23 pages, 739 KiB  
Review
Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of In Vivo and In Vitro Studies
by Conor J. Fitzpatrick, Daniela Freitas, Tom F. O’Callaghan, James A. O’Mahony and André Brodkorb
Foods 2024, 13(22), 3683; https://doi.org/10.3390/foods13223683 - 19 Nov 2024
Viewed by 453
Abstract
Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both in vivo and in vitro. However, interpretations and comparisons across different studies require [...] Read more.
Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both in vivo and in vitro. However, interpretations and comparisons across different studies require a thorough understanding of the methodologies used. Both the rate and extent of milk protein digestion can be affected by several intrinsic and extrinsic factors with potential implications for overall digestibility and physiological responses. Among intrinsic factors, the impact of genetic variants in native milk proteins has emerged as a growing research area. To these, further complexity is added by the processing conditions frequently applied to milk prior to consumption. The main aim of this work is to provide an overview of the current knowledge on the impact of variations in milk protein profiles (particularly whey: casein ratio and protein polymorphisms), the treatments applied during processing (pasteurisation, homogenisation) and consumption (temperature changes) on protein digestion. To support the interpretation of the current literature, this manuscript also presents a historical perspective into research in this field and summarizes the protocols that are most frequently used, presently, on in vitro digestion studies. Full article
(This article belongs to the Special Issue Modifications and Interactions of Milk Proteins in Different Processes and Products)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-185
Previous Issue
Next Issue
Back to TopTop