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Volume 13
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Foods, Volume 13, Issue 23 (December-1 2024) – 38 articles

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27 pages, 621 KiB  
Article
Harnessing Virtual Reality to Influence Attitudes Toward Beef Consumption: The Role of Empathy in Dietary Interventions
by Chia-I Hou, Jiun-Hao Wang, Kun-Sun Shiao and Che Cheng
Foods 2024, 13(23), 3750; https://doi.org/10.3390/foods13233750 - 22 Nov 2024
Abstract
The excessive consumption of red meat, such as beef, is a growing global health concern linked to increased risks of cancer and cardiovascular diseases. The health consequences associated with red meat consumption were estimated to cost USD 285 billion globally in 2020, accounting [...] Read more.
The excessive consumption of red meat, such as beef, is a growing global health concern linked to increased risks of cancer and cardiovascular diseases. The health consequences associated with red meat consumption were estimated to cost USD 285 billion globally in 2020, accounting for approximately 0.3% of total health expenditures that year. Understanding the psychological mechanisms behind food choices is crucial for changing consumption habits, fostering healthy behaviors, and achieving sustainable dietary patterns. To address these challenges, this study utilizes virtual reality (VR) as a persuasive tool to examine how empathy, as a psychological mechanism, influences the intention to reduce beef consumption and its impact on dietary attitudes. Using an experimental design with 142 participants, the study found that in the VR context, individuals with higher empathy scores experienced a stronger sense of presence, significantly influencing their attitudes toward beef consumption, mediated by the change in anti-beef-eating attitude (p = 0.029). This suggests that VR can serve as an effective medium to reduce individuals’ willingness to consume beef and consequently prevent health risks associated with excessive meat intake. This study also highlights the importance of considering individual empathy levels when designing VR interventions to maximize their effectiveness and promote healthier dietary habits, ultimately improving public health. However, one limitation of this study is that it only assessed short-term changes in attitudes following the VR intervention, without incorporating long-term follow-ups to determine if these changes are sustained over time. Full article
(This article belongs to the Special Issue Food Choice, Nutrition, and Public Health)
14 pages, 3567 KiB  
Article
Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles
by Chunmiao Lu, Ying Yang, Xin Zhao, Zhiyu Liu, Xiaoyan Liao, Yingying Zhang, Dailin Wu, Jing Li and Jiangtao Li
Foods 2024, 13(23), 3749; https://doi.org/10.3390/foods13233749 - 22 Nov 2024
Abstract
Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order to improve the quality [...] Read more.
Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order to improve the quality of instant dry rice noodles, the effects of konjac glucomannan (KGM) on the gelatinization characteristics, pasting properties, and rheological properties of Indica rice flour and the structure, food quality, and starch digestibility of instant dry rice noodles made of Indica rice flour were studied. The results showed that the starch gelatinization conclusion temperature and endothermic enthalpy of Indica rice flour were reduced by adding ≤ 3% KGM, the peak viscosity, valley viscosity, final viscosity, and setback value of Indica rice flour in the pasting process decreased with the increase in the KGM addition amount, and the pseudoplasticity, viscosity, and elasticity of Indica rice flour paste were reduced by adding > 1% KGM. When the KGM addition amount was 2%, the endothermic enthalpy, final viscosity, and setback value of Indica rice flour were 2.74 J/g, 2379.5 cp, and 961.5 cp, respectively. The instant dry rice noodles made of Indica rice flour had a looser microstructure after adding KGM, and its short-range ordered structure and double helix content were reduced by adding 1~3% KGM. When the KGM addition amount was 2%, the rehydration time of instant dry rice noodles was 290 s, which was shortened by 14.7%, while the texture and sensory quality remained unchanged, and the SDS content was reduced by 16.4% while the RS content was increased by 28.8%. Therefore, the physicochemical properties of Indica rice flour and the quality of its instant dry rice noodles can be improved by adding an appropriate amount of KGM. This study can promote the application of KGM in improving the quality of rice products. Full article
(This article belongs to the Section Grain)
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12 pages, 363 KiB  
Article
Valorizing Astringent ‘Rojo Brillante’ Persimmon Through the Development of Persimmon-Based Bars
by Sepideh Hosseininejad, Gemma Moraga and Isabel Hernando
Foods 2024, 13(23), 3748; https://doi.org/10.3390/foods13233748 - 22 Nov 2024
Abstract
This study developed a new energy bar using the astringent ‘Rojo Brillante’ variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutritional profile. The proximate composition was evaluated and the [...] Read more.
This study developed a new energy bar using the astringent ‘Rojo Brillante’ variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutritional profile. The proximate composition was evaluated and the mechanical and optical properties, soluble tannins, carotenoids, and antioxidant activities were monitored during storage. In addition, in vitro gastrointestinal digestion was performed to determine the recovery index of the bioactive compounds. The results showed that the formulated energy bar contained higher levels of healthy fats, proteins, and fibers than other fruit energy bars. The mechanical properties of dehydrated persimmon effectively supported the consistency of the bar, eliminating the need for hydrocolloids or syrups. During storage, soluble tannin content decreased, mitigating astringency issues commonly found in persimmon products, whereas carotenoid levels and antioxidant activity remained stable. In vitro digestion analysis revealed a higher recovery index for soluble tannins (180.08%) than carotenoids (9.87%). This persimmon-based energy bar offers a sustainable and nutritious option for the snack industry, catering to consumer preferences for natural products while contributing to the reduction of agricultural waste. Full article
(This article belongs to the Special Issue Functional Ingredients from Food Waste and By-Products: Processing Technologies, Functional Characteristics and Value-Added Applications)
21 pages, 5255 KiB  
Review
Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review
by Kaina Qiao, Mingxia Zhao, Yan Huang, Li Liang and Yuyu Zhang
Foods 2024, 13(23), 3747; https://doi.org/10.3390/foods13233747 - 22 Nov 2024
Abstract
Bitter food, because of its unique taste, is not popular with the public, and is even considered to be difficult to swallow. By binding to specific sites of bitter receptors (26 hTAS2Rs), bitter compounds activate the downstream signaling pathways mediated by G protein, [...] Read more.
Bitter food, because of its unique taste, is not popular with the public, and is even considered to be difficult to swallow. By binding to specific sites of bitter receptors (26 hTAS2Rs), bitter compounds activate the downstream signaling pathways mediated by G protein, which convert chemical signals into electrical signals that are ultimately transmitted to the brain to produce the bitter perception. The intensity of bitterness is mainly determined by the hydrophobic recognition region of bitter receptors. The bitter compounds in foods mainly include alkaloids, polyphenols, terpenoids, amino acids, etc. Foods rich in bitter taste are mostly natural such as beans, nuts, and coffee, etc. Studies have proven that bitter foods have biological activities such as preventing hyperlipidemia, hypertension, hyperglycemia, anti-inflammatory, antitumor, antibacterial, antioxidant, and exhibit neuroprotective effects and other biological activities. The purpose of this review is to explore the bitter perception and the biological activity of bitter compounds, clarify the mechanism of their action on human health, and provide theoretical guidance for the development and application of functional foods. Full article
(This article belongs to the Section Food Nutrition)
11 pages, 17267 KiB  
Article
Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables
by Si-Yun Kim, Dong-Han Lee, Jeong-Jae Lee, Seo-Young Park, Seong-Gyu Choi, You-Jin Choi and Jung-Hyun Lee
Foods 2024, 13(23), 3746; https://doi.org/10.3390/foods13233746 - 22 Nov 2024
Abstract
We investigated the textural characteristics of plant-based meat alternatives based on root vegetables, including Platycodon grandiflorum, Codonopsis lanceolata root, Gastrodia elata blume, and Panax ginseng. The samples with root vegetables had significantly higher moisture contents than those without because [...] Read more.
We investigated the textural characteristics of plant-based meat alternatives based on root vegetables, including Platycodon grandiflorum, Codonopsis lanceolata root, Gastrodia elata blume, and Panax ginseng. The samples with root vegetables had significantly higher moisture contents than those without because of the water retention capacity of dietary fiber contained in root vegetables. Heating affects the structures and interactions of the plant-based proteins and other ingredients. Therefore, from before to after heating, the L* values generally decreased, and the a* and b* values increased. During cooking, the hardness, gumminess, and chewiness of the sample containing Platycodon grandiflorum increased the most, and cohesiveness tended to increase The cooking loss was the lowest in the samples without root vegetable additives because the addition of root vegetables caused a decrease in Pleurotus eryngii content. The addition of root vegetables in samples had a positive effect on texture and overall acceptability in the sensory evaluation. Overall, the sample containing Platycodon grandiflorum was the most changed in terms of its physical properties. This study is expected to provide physical properties and foundational data for the future growth of the alternative food industry. Full article
(This article belongs to the Special Issue The Study and Development of Plant-Based Alternatives to Animal Food Products)
19 pages, 16378 KiB  
Article
Classification of Chicken Carcass Breast Blood-Related Defects Using Hyperspectral Imaging Combined with Convolutional Neural Networks
by Liukui Duan, Juanfang Bao, Hao Yang, Liuqian Gao, Xu Zhang, Shengjie Li and Huihui Wang
Foods 2024, 13(23), 3745; https://doi.org/10.3390/foods13233745 - 22 Nov 2024
Abstract
For chicken carcass breast blood-related defects (CBDs), which occur with high frequency, the visual features are approximated in terms of the similarity of the composition of these defects, making it challenging to classify them, either manually or automatically, using conventional machine vision. The [...] Read more.
For chicken carcass breast blood-related defects (CBDs), which occur with high frequency, the visual features are approximated in terms of the similarity of the composition of these defects, making it challenging to classify them, either manually or automatically, using conventional machine vision. The aim of this paper was to introduce a method of CBD classification based on hyperspectral imaging combined with Convolutional Neural Networks (CNNs). To process hyperspectral data, the Improved Firefly Band Selection Algorithm was constructed with the 1-D CNN CBD classification model as the objective function, achieving a reduction in the dimensionality of hyperspectral data. The multidimensional data CBD classification models were developed based on YOLOv4 and Faster R-CNN, incorporating the 1-D CNN CBD classification model and the feature fusion layer. The combination of hyperspectral data and CNN can effectively accomplish the classification of CBDs, although different model architectures emphasize classification speed and accuracy differently. The multidimensional data YOLOv4 CBD classification model achieves an mAP of 0.916 with an inference time of 41.8 ms, while the multidimensional data Faster R-CNN CBD classification model, despite having a longer inference time of 58.2 ms, reaches a higher mAP of 0.990. In practical production scenarios, the appropriate classification model can be selected based on specific needs. Full article
(This article belongs to the Special Issue Rapid Detection Technology Applied in Food Safety)
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20 pages, 946 KiB  
Article
Comparative Analysis of Phytochemical and Functional Profiles of Arabica Coffee Leaves and Green Beans Across Different Cultivars
by Yoon A Jeon, Premkumar Natraj, Seong Cheol Kim, Joon-Kwan Moon and Young Jae Lee
Foods 2024, 13(23), 3744; https://doi.org/10.3390/foods13233744 - 22 Nov 2024
Abstract
This study analyzed the phytochemical composition and functional properties of leaves and green beans from seven Arabica coffee cultivars. The total phenolic and flavonoid contents were measured using spectrophotometric methods, while caffeine, chlorogenic acid (CGA), and mangiferin levels were quantified via High-Performance Liquid [...] Read more.
This study analyzed the phytochemical composition and functional properties of leaves and green beans from seven Arabica coffee cultivars. The total phenolic and flavonoid contents were measured using spectrophotometric methods, while caffeine, chlorogenic acid (CGA), and mangiferin levels were quantified via High-Performance Liquid Chromatography (HPLC). Volatile compounds were identified using Gas Chromatography–Mass Spectrometry (GC-MS). Antioxidant activity was assessed using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and anti-inflammatory effects were evaluated by measuring reactive oxygen species (ROS), nitric oxide (NO) levels, and nuclear factor kappa B (NF-κB) activation in lipopolysaccharide (LPS)-stimulated macrophages. The results revealed that coffee leaves had significantly higher levels of total phenols, flavonoids, and CGAs, and exhibited stronger antioxidant activities compared to green beans. Notably, Geisha leaves exhibited the highest concentrations of phenolics and flavonoids, along with potent anti-inflammatory properties. Among green beans, the Marsellesa cultivar exhibited a significant flavonoid content and strong ABTS scavenging and anti-inflammatory effects. GC-MS analysis highlighted distinct volatile compound profiles between leaves and green beans, underscoring the phytochemical diversity among cultivars. Multivariate 3D principal component analysis (PCA) demonstrated clear chemical differentiation between coffee leaves and beans across cultivars, driven by key compounds such as caffeine, CGAs, and pentadecanoic acid. Hierarchical clustering further supported these findings, with dendrograms revealing distinct grouping patterns for leaves and beans, indicating cultivar-specific chemical profiles. These results underscore the significant chemical and functional diversity across Arabica cultivars, positioning coffee leaves as a promising functional alternative to green beans due to their rich phytochemical content and bioactive properties. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
24 pages, 5765 KiB  
Article
Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma Baijiu
by Liqiang Zhang, Yue Qiu, Yongqing Zhang, Yintao Jia, Baoguo Sun and Wei Dong
Foods 2024, 13(23), 3743; https://doi.org/10.3390/foods13233743 - 22 Nov 2024
Abstract
In the present study, changes in the physicochemical indices, ethyl carbamate (EC) precursor and EC contents, and microbial communities of fermented grains under different fermentation patterns during strong-aroma Baijiu (SAB) fermentation and changes in EC precursor and EC contents during distillation were investigated [...] Read more.
In the present study, changes in the physicochemical indices, ethyl carbamate (EC) precursor and EC contents, and microbial communities of fermented grains under different fermentation patterns during strong-aroma Baijiu (SAB) fermentation and changes in EC precursor and EC contents during distillation were investigated to study EC formation during these processes. In detail, the amounts of sorghum added in protocols C and D were half those added in protocols A and B (the normal SAB-producing technology). When fermented for about 30 to 35 days, the fermented grains of protocols A and C were, respectively, remixed with Daqu and second-distilled SAB (so-called “Huijiu jiaqu”, HJJQ) and fermented for about 30 to 40 days. The results showed that the acidities of the final fermented grains of protocols A (2.43 ± 0.09 mmol/10 g) and C (3.18 ± 0.08 mmol/10 g) were lower than those of protocols B (3.71 ± 0.07 mmol/10 g) and D (4.66 ± 0.10 mmol/10 g), while the alcohol contents in the final fermented grains of protocols A (18.33 ± 0.76%) and C (15.33 ± 1.08%) were higher than those of protocols B (5.10 ± 0.85%) and D (1.85 ± 0.62%). No significant differences were observed in the other physicochemical indices among the samples. The HJJQ operation significantly increases the alcohol content and reduces the acidity of the fermented grains but has little influence on the other physicochemical indices during SAB fermentation. Excluding the influence of the HJJQ operation and a half input of sorghum on the EC precursor and EC contents for the fermented grains of protocol B, the linear relationships between the EC content and alcohol (R2: 0.4465), citrulline (R2: 0.6962), urea (R2: 0.4705), and HCN (R2: 0.6324) contents were good (all the confidence levels were at 0.05), indicating that these compounds were the dominant EC precursors during SAB fermentation. HJJQ also facilitated the reaction between alcohol and other EC precursors, decreasing EC precursor content and increasing the EC content. KEGG pathway analysis demonstrated that EC precursors were mainly synthesized by alcohol and arginine metabolism. HCN (R2: 0.3875 to 0.8198) and alcohol (R2: 0.4642 to 0.8423) were the dominant EC precursors during SAB distillation. Overall, the HJJQ operation, especially in protocol C, could significantly reduce the content of EC in base SAB, and the base SAB obtained was of good quality. This, therefore, may be an alternative and effective way to reduce the EC content in base Baijiu. Full article
(This article belongs to the Special Issue Effect of Different Winemaking Processes on Quality and Composition of Wines)
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16 pages, 1937 KiB  
Article
Encapsulation of Chasteberry (Vitex agnus castus L.) Extract by Spray-Drying Followed by Spray-Chilling for Its Application in Dark Chocolate
by Mariana Alejandra Echalar Barrientos, Juliana Peralta, Fabrício Luiz Tulini, Samuel Henrique Gomes de Sá, Marcella Chalella Mazzocato, Marco Antonio Trindade, Valdecir Luccas and Carmen Silvia Favaro-Trindade
Foods 2024, 13(23), 3742; https://doi.org/10.3390/foods13233742 - 22 Nov 2024
Abstract
Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these [...] Read more.
Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these issues by encapsulating concentrated chasteberry extract using spray-drying with Arabic gum, followed by spray-chilling with vegetable fat as carriers. The encapsulated particles were characterized by their morphology, size, and stability, with a specific focus on phenolics and casticin stabilization. The microparticles were incorporated into dark chocolate formulations, and sensory trials conducted with dark chocolate revealed that encapsulation effectively masked undesirable flavors while safeguarding the bioactive compounds. This strategy resulted in a product that demonstrated enhanced stability and sensory appeal. This innovative formulation holds promise for delivering chasteberry phytochemicals that help alleviate PMS symptoms. Full article
(This article belongs to the Special Issue Physical Characteristics and Application of Food Colloids in the Delivery System)
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18 pages, 4682 KiB  
Article
Screening Algal and Cyanobacterial Extracts to Identify Potential Substitutes for Fetal Bovine Serum in Cellular Meat Cultivation
by Nikolina Sibinčić, Maja Krstić Ristivojević, Nikola Gligorijević, Luka Veličković, Katarina Ćulafić, Zorana Jovanović, Aleksandar Ivanov, Lora Tubić, Carole Vialleix, Thibaut Michel, Tatjana Srdić Rajić, Milan Nikolić, Marija Stojadinović and Simeon Minić
Foods 2024, 13(23), 3741; https://doi.org/10.3390/foods13233741 - 22 Nov 2024
Abstract
Cultured meat technology is a form of cellular agriculture where meat is produced from animal cells grown in a lab, instead of raising and slaughtering animals. This technology relies heavily on fetal bovine serum (FBS) in cell media; hence, production is costly and [...] Read more.
Cultured meat technology is a form of cellular agriculture where meat is produced from animal cells grown in a lab, instead of raising and slaughtering animals. This technology relies heavily on fetal bovine serum (FBS) in cell media; hence, production is costly and contributes significantly to ammonia and greenhouse gas emissions. Achieving the successful commercialization of cell-cultured food requires the critical resolution of manufacturing cost and safety concerns. Hence, our research efforts are focused on identifying commercially viable and ecologically sustainable alternatives to FBS. In this study, we evaluated the potential of twenty-six water-based algal and cyanobacterial extracts to stimulate cell growth for meat cultivation under 90% reduced serum conditions. The extracts were compared in viability, proliferation, and Trypan blue exclusion assays. In the first screening phase, the extracts were evaluated in a ZEM2S (zebrafish) cell culture in a 1% FBS regimen. Based on their ability to exhibit protein tolerance or promote cell proliferation, ten extracts were selected and further assayed in a QM7 cell culture. The QM7 cell line (myoblasts from Japanese quail) is highly relevant for meat cultivation because of its ability to differentiate into muscle fibers. Extracts derived from two microalgae species, Arthrospira platensis (Spirulina) and Dunaliella tertiolecta, demonstrated the highest tolerance in cell culture, above 10 μg/mL (expressed as total protein concentration). Tolerance at a 100 μg/mL concentration was demonstrated exclusively using an extract of blue spirulina (commercially purified Spirulina), which supported cell growth through multiple passages. Full article
(This article belongs to the Special Issue Novel Foods: From Traditional Consumption to Innovative Food Sources and Production Processes for Safety, Quality and Consumer Acceptance of Future Foods)
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15 pages, 6161 KiB  
Article
Screening of a Fraction with Higher Amyloid β Aggregation Inhibitory Activity from a Library Containing 210 Mushroom Extracts Using a Microliter-Scale High-Throughput Screening System with Quantum Dot Imaging
by Gegentuya Huanood, Mahadeva M. M. Swamy, Rina Sasaki, Keiya Shimamori, Masahiro Kuragano, Enkhmaa Enkhbat, Yoshiko Suga, Masaki Anetai, Kenji Monde and Kiyotaka Tokuraku
Foods 2024, 13(23), 3740; https://doi.org/10.3390/foods13233740 - 22 Nov 2024
Viewed by 22
Abstract
Alzheimer’s disease (AD) is a highly prevalent neurodegenerative disease hallmarked by amyloid plaques and neurofibrillary tangles. Amyloid plaques are formed by the amyloid β (Aβ) aggregation, so substances that inhibit this aggregation are useful for preventing and treating AD. Mushrooms are widely used [...] Read more.
Alzheimer’s disease (AD) is a highly prevalent neurodegenerative disease hallmarked by amyloid plaques and neurofibrillary tangles. Amyloid plaques are formed by the amyloid β (Aβ) aggregation, so substances that inhibit this aggregation are useful for preventing and treating AD. Mushrooms are widely used medicinal fungi with high edible and nutritional value. Mushrooms have a variety of biologically active ingredients, and studies have shown that they have certain effects in anti-bacterial, anti-oxidation, anti-inflammatory, anti-tumor, and immune regulation. Previously, we developed a microliter-scale high-throughput screening (MSHTS) system using quantum dot (QD) nanoprobes to screen Aβ aggregation inhibitors. In this study, we appraised the Aβ aggregation inhibitory activity of 210 natural mushrooms from Hokkaido (Japan) and found 11 samples with high activity. We then selected Elfvingia applanata and Fuscoporia obliqua for extraction and purification as these samples were able to suppress Aβ-induced neurocytotoxicity and were readily available in large quantities. We found that the ethyl acetate (EtOAc) extract of E. applanata has high Aβ aggregation inhibitory activity, so we performed silica gel column chromatography fractionation and found that fraction 5 (f5) of the EtOAc extract displayed the highest Aβ aggregation inhibitory activity among all mushroom samples. The half-maximal effective concentration (EC50) value was 2.30 µg/mL, higher than the EC50 of 10.7 µg/mL for rosmarinic acid, a well-known Aβ aggregation inhibitor. This inhibitory activity decreased with further purification, suggesting that some compounds act synergistically. The f5 fraction also inhibited the deposition of Aβ aggregates on the cell surface of human neuroblastoma SH-SY5Y cells. Our expectation is that f5, with additional tests, may eventually prove to be an inhibitor for the prevention of AD. Full article
(This article belongs to the Special Issue Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety—2nd Edition)
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25 pages, 5231 KiB  
Article
Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility
by Jinyu Chen, Fangyang Hu, Jiaqi Guo, Wen Zhang and Zijian Wu
Foods 2024, 13(23), 3739; https://doi.org/10.3390/foods13233739 - 22 Nov 2024
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Abstract
The objective of this study was to investigate the effects of retrograded resistant starch (RS3) (0, 2%, 4% and 6%; w/v) on the emulsion gel properties stabilized by myofibrillar proteins (MPs) and in vitro protein digestibility of the gels. The [...] Read more.
The objective of this study was to investigate the effects of retrograded resistant starch (RS3) (0, 2%, 4% and 6%; w/v) on the emulsion gel properties stabilized by myofibrillar proteins (MPs) and in vitro protein digestibility of the gels. The RS3 was prepared from corn or potato starch using the gelatinization–ultrasound–retrogradation method. The results showed that the addition of RS3 decreased the surface hydrophobicity (p < 0.05) and increased the fluorescence intensity of MPs, indicating enhanced protein–protein interactions. More stable emulsions stabilized by MP/RS3 mixtures were formed, along with higher electronegativity, a smaller droplet size and reduced creaming index. These changes promoted the formation of better gel networks with the oil droplets evenly dispersed, thus improving gel strength, water holding capacity (WHC) and texture, especially at the concentration of 6% RS3 added. The gel force results indicated that the addition of RS3 enhanced the hydrophobic interaction and disulfide bonds between MPs. LF-NMR and MRI data further confirmed that RS3 addition facilitated the migration of free water to immobilized water. Furthermore, the incorporation of RS3 caused a relatively lower pepsin digestibility but did not change the overall in vitro protein digestibility of the gels. This paper provides a method to produce high-quality low-GI meat products without degrading protein digestibility. Full article
(This article belongs to the Section Meat)
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9 pages, 703 KiB  
Article
Production of Pectic Oligosaccharides from Citrus Peel via Steam Explosion
by Toni-Ann Martorano, Kyle L. Ferguson, Randall G. Cameron, Wei Zhao, Arland T. Hotchkiss, Hoa K. Chau and Christina Dorado
Foods 2024, 13(23), 3738; https://doi.org/10.3390/foods13233738 - 22 Nov 2024
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Abstract
Steam explosion (STEX) of peel from commercially juice-extracted oranges was used to convert peel pectin into pectic oligosaccharides (POSs). Surprisingly uniform populations, based on the polydispersity index (PDI; weight-average molecular weight (Mw)/number-average molecular weight (Mn)) of POSs, were obtained [...] Read more.
Steam explosion (STEX) of peel from commercially juice-extracted oranges was used to convert peel pectin into pectic oligosaccharides (POSs). Surprisingly uniform populations, based on the polydispersity index (PDI; weight-average molecular weight (Mw)/number-average molecular weight (Mn)) of POSs, were obtained from the Hamlin and Valencia varieties of Citrus sinensis. The POSs from Hamlin and Valencia peel had PDI values of (1.23 ± 0.01, 1.24 ± 0.1), respectively. The Mw values for these samples were 14.9 ± 0.2 kDa for Hamlin, and 14.5 ± 0.1 kDa for Valencia, respectively. The degree of methyl-esterification (DM) was 69.64 ± 3.18 for Hamlin and 65.51 ± 1.61 for Valencia. The composition of the recovered POSs was dominated by galacturonic acid, ranging from 89.1% to 99.6% of the major pectic sugars. Only the Hamlin sample had a meaningful amount of rhamnose present, indicating the presence of an RG I domain. Even so, the Hamlin sample’s degree of branching (DBr) was very low (2.95). Full article
(This article belongs to the Special Issue Valorization and Utilization of Plant-Based Food Wastes and By-Products: Recent Trends, Technologies and Sustainability Challenges)
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18 pages, 3364 KiB  
Article
Ultrasonic Extraction of Polysaccharides from Dendrobium officinale Leaf: Kinetics, In Vitro Activities, and Characterization
by Xuerong Shi, Xuzhong Yang, Shaotong He, Ting Duan, Xin Liang, Shuzhen Ma and Jijun Gong
Foods 2024, 13(23), 3737; https://doi.org/10.3390/foods13233737 - 22 Nov 2024
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Abstract
This study explored the kinetics of ultrasonic extraction of polysaccharides (DOLP) from Dendrobium officinale leaf (DOL), evaluated the in vitro bioactivity of DOL extracts and DOLP, and characterized the DOLP. A kinetic model was developed based [...] Read more.
This study explored the kinetics of ultrasonic extraction of polysaccharides (DOLP) from Dendrobium officinale leaf (DOL), evaluated the in vitro bioactivity of DOL extracts and DOLP, and characterized the DOLP. A kinetic model was developed based on Fick’s second law. A technique utilizing 400 W for 50 min was employed for the ultrasonic extraction of DOLP, with an optimal solid–liquid ratio established at 1:40 (g/mL). DOL extracts dried using different methods exhibited varying antioxidant activity and inhibitory effects against α-amylase and α-glucosidase. An in vitro study revealed that DOL extracts obtained through vacuum freeze drying demonstrated significantly stronger antioxidant activity, while those derived through microwave drying showed superior inhibitory effects against α-amylase and α-glucosidase compared to the other two drying methods. Furthermore, it was observed that the in vitro bioactivity of DOLP (purity: 74.07 ± 0.52%) was significantly lower than that of DOL extracts. Nevertheless, DOLP (5.0 mg/mL) demonstrated a scavenging ability reaching 64.86% of VC for DPPH radical and 67.14% of VC for ·OH radical, and the inhibition of DOLP (10 mg/mL) on α-amylase and α-glucosidase reached 58.40% and 38.28% of the acarbose, respectively. The findings revealed that DOLP are predominantly composed of mannose, glucose, galactose, and arabinose in a distinctive molar ratio of 89.00:16.33:4.78:1. Full article
(This article belongs to the Section Food Nutrition)
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16 pages, 6605 KiB  
Article
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi
by Ao Huang, Qin-Ren Zhang, De-Qiang Xiao, Wei-Sheng Xu, Zu-Lian Bi, Xiu-Die Deng, Xiu-Lian Huang, Jia-Le Song and Quan-Yang Li
Foods 2024, 13(23), 3736; https://doi.org/10.3390/foods13233736 - 22 Nov 2024
Viewed by 76
Abstract
In this study, the bacterial, fungal, and amino acid compositions of the Zhuangzu acid congee (ZAC) along the Zuojiang River of Guangxi were analyzed. A total of 14 samples of ZAC were collected in four regions: Fusui (F), Ningming (N), Xiashi (X), and [...] Read more.
In this study, the bacterial, fungal, and amino acid compositions of the Zhuangzu acid congee (ZAC) along the Zuojiang River of Guangxi were analyzed. A total of 14 samples of ZAC were collected in four regions: Fusui (F), Ningming (N), Xiashi (X), and Suxu (S). The predominant bacterial phyla of the four groups were Firmicutes and Proteobacteria. The dominant bacterial genera were Lactobacillus, Bacillus, Schleiferitobacillus, and Acetobacter. The fungal alpha diversity in Group S was significantly lower than that in Groups F, X, and N. PCoA clearly distinguished Group S from Groups F, X, and N. The dominant fungal phylum in Group S was Ascomycota (89.12%), whereas those in Groups F, X, and N were Basidiomycota (38.07%), Ascomycota (30.65%), and Fungi (17.39%). The dominant fungal genera in Group S were Saccharomyces (42.36%) and Pichia (31.66%), whereas those in Groups F, X, and N were Mortierella (17.23%) and Russula (13.34%). The proportions of the six flavor amino acids were relatively high, and all four groups of samples were above 30.00%. PLS-DA of amino acids demonstrated that all four groups of samples could be significantly distinguished. Additionally, the concentrations of taurine, serine, leucine, phosphoserine, asparagine, 1-methylhistidine, and 3-methylhistidine in Group S were significantly greater than those in Groups F, X, and N. Correlation analysis revealed that 6 bacterial and 15 fungal genera were significantly correlated with amino acids, particularly Leuconostoc and Schleiferlactobacillus, among bacteria, as well as Saccharomyces and Russula, among fungi. In conclusion, compared with the disparity in the bacterial community, the disparity in the fungal community was more strongly correlated with the amino acid composition of ZAC. This result indicated that the difference in the fungal community might cause the variation in the amino acid composition of ZAC. Full article
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)
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23 pages, 38272 KiB  
Article
Effect of Dual-Modified Tapioca Starch/Chitosan/SiO2 Coating Loaded with Clove Essential Oil Nanoemulsion on Postharvest Quality of Green Grapes
by Hui Chang, Kaimian Li, Jianqiu Ye, Jian Chen and Jie Zhang
Foods 2024, 13(23), 3735; https://doi.org/10.3390/foods13233735 - 22 Nov 2024
Viewed by 77
Abstract
As consumer awareness regarding health and nutrition continues to increase, there is a growing demand for fresh, nutritious fruits such as green grapes. However, the short storage life and susceptibility of these fruits to spoilage lead to significant commercial losses. Currently, the plastic [...] Read more.
As consumer awareness regarding health and nutrition continues to increase, there is a growing demand for fresh, nutritious fruits such as green grapes. However, the short storage life and susceptibility of these fruits to spoilage lead to significant commercial losses. Currently, the plastic wrap method is commonly used to keep green grapes fresh, but this packaging effect is limited and not environmentally friendly. Therefore, there is an urgent need to explore sustainable and effective preservation methods. In this study, a high-pressure microfluidization technique was employed to prepare an essential oil nanoemulsion with a ratio of Tween 80 to clove essential oil of 1:1, and a biopolymer-based film solution was prepared using dual-modified tapioca starch and chitosan loaded with clove essential oil nanoemulsion. The dual-modified tapioca starch/chitosan/SiO2/1.25 wt % clove essential oil (DM/Ceo-1.25) solution coating was successfully applied for the packaging and preservation of fresh green grapes. Compared with the CK and polyethylene wrap (PE) groups, the DM/Ceo-1.25 coating significantly improved the quality of the green grapes, increasing the storage period of the green grapes from 4 to 8 days at room temperature. On the 10th day of storage, the coated grapes retained significantly better quality, with a hardness of 4.01 N, a titratable acidity of 1.625%, an anthocyanin content of 1.013 mg/kg, and a polyphenol content of 21.32 μg/mL. These results indicate that the DM/Ceo-1.25 solution coating developed in this study can be used as a new active material for fruit preservation and provides ideas for the development of safer and more sustainable food packaging. Full article
(This article belongs to the Section Food Packaging and Preservation)
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14 pages, 3032 KiB  
Article
Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content
by Yifu Zhang, Jiawang Zhang, Zeyu Wang, Longxiang Fan and Ye Chen
Foods 2024, 13(23), 3734; https://doi.org/10.3390/foods13233734 - 22 Nov 2024
Viewed by 146
Abstract
Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At [...] Read more.
Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At a high moisture content of 1:6, rice protein exhibited a minimal effect on the gelatinization properties of rice starch but significantly retarded the retrogradation of the starch gel. At intermediate moisture levels of 1:4 and 1:2, the rice starch gels showed pronounced retrogradation. However, rice protein was effective in inhibiting this retrogradation at a 1:4 moisture content, while its inhibitory effect diminished at a 1:2 moisture content. Under low moisture conditions of 1:1, the gelatinization of rice starch was markedly constrained by the limited water availability, but rice protein mitigated this constraint. Conversely, at this moisture level, rice protein promoted the retrogradation of the rice starch gel during the retrogradation process. The findings of this study offer a theoretical foundation that could inform the production of rice-based products. Full article
(This article belongs to the Special Issue The Effects of Processing Technologies on the Quality of Cereal By-Products)
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18 pages, 4060 KiB  
Article
Green Radish Polysaccharide Prevents Alcoholic Liver Injury by Interfering with Intestinal Bacteria and Short-Chain Fatty Acids in Mice
by Xiong Geng, Miaomiao Zhuang, Weina Tian, Huayan Shang, Ziyi Gong, Yanfang Lv and Jianrong Li
Foods 2024, 13(23), 3733; https://doi.org/10.3390/foods13233733 - 22 Nov 2024
Viewed by 128
Abstract
This study aimed to ascertain the potential benefits of green radish polysaccharide (GRP) in treating alcoholic liver disease (ALD) in mice and explore its mechanism of action. Using biochemical analysis, high-throughput sequencing of gut microbiota, and gas chromatography–mass spectrometry to measure short-chain fatty [...] Read more.
This study aimed to ascertain the potential benefits of green radish polysaccharide (GRP) in treating alcoholic liver disease (ALD) in mice and explore its mechanism of action. Using biochemical analysis, high-throughput sequencing of gut microbiota, and gas chromatography–mass spectrometry to measure short-chain fatty acids (SCFAs) in feces, we found that GRP intervention significantly improved lipid metabolism and hepatic function in mice subjected to excessive alcohol intake. The GRP intervention reduced malondialdehyde levels by 66% and increased total superoxide dismutase levels by 22%, thereby mitigating alcohol-induced oxidative stress. Furthermore, GRP intervention in mice with alcohol consumption resulted in a reduction in tumor necrosis factor, interleukin 6, and lipopolysaccharide levels by 12%, 9%, and 25%, respectively, effectively attenuating alcoholic liver inflammation. 16S rRNA amplicon sequencing demonstrated that excessive alcohol consumption markedly altered the gut microbiota composition in mice. The GRP treatment resulted in a significant reduction in the number of beneficial bacteria (Lactobacillus and Lachnospiraceae_NK4A136_group) and an increase in the proportion of harmful bacteria (Muribaculaceae and Verrucomicrobiota). The metabolomic analyses of the SCFAs demonstrated an increase in the contents of SCFAs, acetic acid, propionic acid, and butyric acid, following GRP supplementation. Furthermore, the metabolic levels of cholinergic synapses and glycolysis/gluconeogenesis were found to be modulated. In conclusion, these findings suggest that GRP may attenuate alcohol-induced oxidative damage in the liver by modulating the gut microbiota and hepatic metabolic pathways. This may position GRP as a potential functional component for ALD prevention. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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20 pages, 2352 KiB  
Article
Ochratoxin A Degradation and Stress Response Mechanism of Brevundimonas naejangsanensis ML17 Determined by Transcriptomic Analysis
by Zitong Zhao, Zehui Niu and Zhihong Liang
Foods 2024, 13(23), 3732; https://doi.org/10.3390/foods13233732 - 21 Nov 2024
Viewed by 331
Abstract
Ochratoxin A (OTA) is a naturally occurring mycotoxin mainly produced by certain species of Aspergillus and Penicillium and is a serious threat to human health and food safety. Previous studies showed that Brevundimonas naejangsanensis ML17 can completely degrade 1 μg/mL of OTA. The [...] Read more.
Ochratoxin A (OTA) is a naturally occurring mycotoxin mainly produced by certain species of Aspergillus and Penicillium and is a serious threat to human health and food safety. Previous studies showed that Brevundimonas naejangsanensis ML17 can completely degrade 1 μg/mL of OTA. The aim of this study was to investigate the degradation effect of ML17 at different concentrations of OTA, and specifically, to investigate the mechanism of OTA degradation by ML17. The growth of ML17 was not affected by exposure to 6 μg/mL OTA within 24 h. ML17 could almost completely degrade 12 μg/mL of OTA within 36 h, converting it into the non-toxic OTα and L-phenylalanine. Transcriptomic analysis showed that 275 genes were upregulated, whereas three genes were downregulated in ML17 under the stress of 1 μg/mL OTA. Functional enrichment analysis showed that exposure to OTA enhanced translation, amide and peptide biosynthesis and metabolism, promoted oxidative phosphorylation, and increased ATP production. Further analysis revealed that, when exposed to OTA, ML17 exerted a stress-protective effect by synthesizing large amounts of heat shock proteins, which contributed to the correct folding of proteins. Notably, genes related to antioxidant activity, such as peroxiredoxin, superoxide dismutase, and glutaredoxin 3, were significantly upregulated, indicating that ML17 can resist the toxic effects of OTA through adjusting its metabolic processes, and the enzyme-coding gene0095, having OTA degradation activity, was found to be upregulated. This suggests that ML17 can achieve OTA degradation by regulating its metabolism, upregulating its antioxidant system, and upregulating enzyme-encoding genes with OTA degradation activity. Our work provides a theoretical reference for clarifying the mechanism of OTA degradation by ML17. Full article
(This article belongs to the Section Food Toxicology)
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18 pages, 5073 KiB  
Article
Virtual Cold Chain Method with Comprehensive Evaluation to Reveal the Effects of Temperature Abuse on Blueberry Quality
by Min Fu, Hui Liu, Wenbo Yang, Qiang Zhang, Zhenzhen Lv, Muhammad Nawaz, Zhonggao Jiao and Jiechao Liu
Foods 2024, 13(23), 3731; https://doi.org/10.3390/foods13233731 - 21 Nov 2024
Viewed by 329
Abstract
Blueberry is one of the most perishable fruits, and the postharvest supply chain environment temperature has great effects on fruit quality. In order to determine the critical steps referring to non-optimal conditions and the key quality indexes in response to temperature along the [...] Read more.
Blueberry is one of the most perishable fruits, and the postharvest supply chain environment temperature has great effects on fruit quality. In order to determine the critical steps referring to non-optimal conditions and the key quality indexes in response to temperature along the cold chain, 15 time–temperature scenarios were conducted simultaneously for the storage of blueberry fruits and 17 quality attributes were determined. The results indicated that different cold chain steps under abusing temperatures significantly affected blueberry qualities. Based on the comprehensive evaluation analysis, storage in farm at 8 °C and a 10 h delay in precooling were found to be the critical steps that had strong impacts on the qualities of blueberries, affecting 33 and 31 total qualities during shelf life, respectively. Furthermore, seven effective indexes, including the sensory scores, weight loss, decay rate, content of titratable acid, malondialdehyde, respiratory rate and antioxidant activities, were confirmed to be the key quality attributes influenced by the cold chain temperature. It is necessary to circulate postharvest blueberry fruits under relatively isothermal and optimum temperatures throughout the cold chain to maintain the preferred quality, especially at the initial stage of the supply chain. Full article
(This article belongs to the Special Issue Postharvest and Green Processing Technology of Vegetables and Fruits)
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13 pages, 1627 KiB  
Article
Impact of Cooking Duration on Calcium Oxalate Needle-like Crystals in Plants: A Case Study of Vegetable Taro Flowers in Yunnan
by Haoyu Zi, Rui Chen, Nan Jia, Yuxuan Ma, Chunchang Zhao, Zhe Chen and Jingwei Zhang
Foods 2024, 13(23), 3730; https://doi.org/10.3390/foods13233730 - 21 Nov 2024
Viewed by 332
Abstract
As a popular vegetable in Yunnan Province, China, taro flowers are delicious but contain substances that can cause numbing and mucous membrane damage. Prolonged high-temperature cooking is used by locals to mitigate these effects, though its mechanisms were previously unexplored. This study confirms [...] Read more.
As a popular vegetable in Yunnan Province, China, taro flowers are delicious but contain substances that can cause numbing and mucous membrane damage. Prolonged high-temperature cooking is used by locals to mitigate these effects, though its mechanisms were previously unexplored. This study confirms the presence of needle-like calcium oxalate crystals in taro flowers and shows that prolonged steaming reduces their quantity, size, and sharpness, making them safer to eat. Microscopic observations revealed numerous sharp-tipped (~50 μm) calcium oxalate crystals in fresh taro flowers. After 2 h of steam heating, there were significantly fewer (~80% reduction) and smaller crystals (~70% reduction). Ion chromatography showed no significant change (p > 0.05) in calcium oxalate content (remaining ~2.5% of dry weight) after heating. Higher temperatures increase calcium oxalate solubility, causing gradual dissolution and the likely formation of small irregular structures, thus reducing the numbing effect. Prolonged cooking could be applied to other plant-based foods and medicines rich in these crystals. By analyzing statistics related to taro and taro flowers, the estimated potential economic benefits of commercializing taro flowers were USD 2.58–12.92 billion annually, potentially improving food security, creating jobs, and promoting development across regions where taro is largely cultivated in the Global South. Full article
(This article belongs to the Section Plant Foods)
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30 pages, 7700 KiB  
Article
Optimization Function for Determining Optimal Dose Range for Beef and Seed Potato Irradiation
by Elena Kozlova, Ulyana Bliznyuk, Alexander Chernyaev, Polina Borshchegovskaya, Arcady Braun, Victoria Ipatova, Sergey Zolotov, Alexander Nikitchenko, Natalya Chulikova, Anna Malyuga, Yana Zubritskaya, Timofey Bolotnik, Anastasia Oprunenko, Aleksandr Kozlov, Mikhail Beklemishev, Roza Yagudina and Igor Rodin
Foods 2024, 13(23), 3729; https://doi.org/10.3390/foods13233729 - 21 Nov 2024
Viewed by 377
Abstract
The objective of this study is to develop a universally applicable approach for establishing the optimal dose range for the irradiation of plant and animal products. The approach involves the use of the optimization function for establishing the optimal irradiation dose range for [...] Read more.
The objective of this study is to develop a universally applicable approach for establishing the optimal dose range for the irradiation of plant and animal products. The approach involves the use of the optimization function for establishing the optimal irradiation dose range for each category of plant and animal product to maximize the suppression of targeted pathogens while preserving the surrounding molecules and biological structures. The proposed function implies that pathogens found in the product can be efficiently suppressed provided that irradiation is performed with the following criteria in mind: a high irradiation dose uniformity, a high probability of irradiation hitting pathogens and controlled heterogeneity of radiobiological sensitivity of pathogens. This study compares the optimal dose ranges for animal and plant products using beef tenderloin and seed potato tubers as examples. In a series of experiments, our team traced the dose dependencies of myoglobin oxidation in beef and the amount of potential damage to albumin’s native structure. The behavior patterns of myoglobin derivatives and the amount of potential damage to albumin found in this study determined the optimal dose range, which appeared to be wider for beef irradiation compared to that for seed potato tubers, as they do not require uniform irradiation of the entire volume since targeted phytopathogens are predominantly found within the surface layers of the tubers. The use of proprietary methods involving spectrophotometry and high-performance liquid chromatography–mass spectrometry provides a novel perspective on the quantitative assessment of the myoglobin oxidation level and the potential damage to albumin’s native structure. Full article
(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition)
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19 pages, 682 KiB  
Article
A Novel Normalized Quantitative Real-Time PCR Approach for Ensuring Roe Deer (Capreolus capreolus) Meat Authenticity in Game Meat Foods
by Bukola M. Adenuga, Rita Biltes, Caterina Villa, Joana Costa, Anita Spychaj, Magdalena Montowska and Isabel Mafra
Foods 2024, 13(23), 3728; https://doi.org/10.3390/foods13233728 - 21 Nov 2024
Viewed by 285
Abstract
Roe deer meat is a prized game product in many European countries. However, concerns exist regarding the accuracy of the amount of declared roe deer in processed game meat foods. This study aimed to develop a reliable method for the detection and quantification [...] Read more.
Roe deer meat is a prized game product in many European countries. However, concerns exist regarding the accuracy of the amount of declared roe deer in processed game meat foods. This study aimed to develop a reliable method for the detection and quantification of roe deer in commercialized game meat products. A TaqMan probe-based quantitative real-time PCR (qPCR) assay was designed, targeting a single-copy 120-bp region of the roe deer agouti signaling protein (ASIP) encoding gene. The method employed the normalized ∆Cq approach to establish a calibration curve for roe deer detection and quantification within 0.05–50% (w/w) in complex raw and processed matrices. The method proved to be specific for roe deer identification, achieving limits of detection and quantification of 0.04 ng of roe deer DNA and 0.05% (w/w) of roe deer in simulated pâté. Following validation with blind samples, highlighting the precision and trueness of the approach, the assay was applied to 46 market samples from four European origins (Poland, Portugal, France, and Spain). The analysis revealed significant discrepancies between declared roe deer content and actual levels in all roe deer labeled products. The global analysis of results, combining the previous survey on red deer species with present roe deer data, identified 61% of mislabeled/adulterated samples due to the absence of deer species, substitution of roe deer with red deer, substitution of fallow deer with other deer species and red deer with pork, and undeclared addition of roe deer. This study demonstrates the effectiveness of the developed qPCR method for accurate roe deer meat authentication in foods, showing its usefulness as a tool for routine food inspection to ensure labeling compliance. Full article
(This article belongs to the Special Issue Techniques for Food Authentication: Trends and Emerging Approaches—Volume II)
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14 pages, 3431 KiB  
Article
Capsaicin and Quercitrin Maintained Lipid Homeostasis of Hyperlipidemic Mice: Serum Metabolomics and Signaling Pathways
by Yanxia Wu, Weihua Liu, Rongrong Wang, Yunhe Lian, Xinying Cheng, Ruili Yang, Xianghong Wang and Si Mi
Foods 2024, 13(23), 3727; https://doi.org/10.3390/foods13233727 - 21 Nov 2024
Viewed by 393
Abstract
Capsaicin and quercitrin have proved to be two major ingredients in fresh chili pepper. However, the effect of these two compounds on hyperlipidemia and the related molecular mechanisms were still unclear. This work was performed to examine the hypolipidemic capacity of capsaicin and [...] Read more.
Capsaicin and quercitrin have proved to be two major ingredients in fresh chili pepper. However, the effect of these two compounds on hyperlipidemia and the related molecular mechanisms were still unclear. This work was performed to examine the hypolipidemic capacity of capsaicin and quercitrin as well as the related signaling pathways. Hyperlipidemia was induced in mice by feeding them with a high-fat diet for 4 weeks. Both capsaicin and quercitrin were beneficial to inhibit a rise in fasting glucose, total cholesterol, total triglycerides, low-density lipoprotein cholesterol, and total bile acids and to lift the level of high-density lipoprotein cholesterol in the serum. The optimal lipid-lowering data were achieved in the capsaicin and quercitrin/3:1 group. Supplementation with capsaicin and quercitrin both singly and together in the feed caused a significant influence on the metabolite profiles of mouse serum. The signaling pathway for the hypolipidemic effect of capsaicin and quercitrin was related to the down-regulation of epidermal growth factor receptor (EGFR) but the up-regulation of phosphatidylin-ositol-3-kinase (PI3K), protein kinase Bb(Akt), farnesoid X receptor 1 (FXR1), and cholesterol 7α-hydroxylase (CYP7A1). This study confirmed the jointly hypolipidemic effect of capsaicin and quercitrin, which would benefit the valorization of chili pepper resources. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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19 pages, 2762 KiB  
Article
Extracts from Tartary Buckwheat Sprouts Restricts Oxidative Injury Induced by Hydrogen Peroxide in HepG2 by Upregulating the Redox System
by Xiaoping Li, Yuwei Zhang, Wen Zhao, Tian Ren, Xiaolong Wang and Xinzhong Hu
Foods 2024, 13(23), 3726; https://doi.org/10.3390/foods13233726 - 21 Nov 2024
Viewed by 331
Abstract
Oxidative stress, which results from an overproduction of reactive oxygen species (ROS), can cause damage that may contribute to a range of metabolic disorders. Antioxidants are considered to upregulate the activity of antioxidant enzymes, which are crucial for eliminating excess ROS and safeguarding [...] Read more.
Oxidative stress, which results from an overproduction of reactive oxygen species (ROS), can cause damage that may contribute to a range of metabolic disorders. Antioxidants are considered to upregulate the activity of antioxidant enzymes, which are crucial for eliminating excess ROS and safeguarding the body against oxidative stress-induced damage. In the present study, the effect of polyphenol extracts from tartary buckwheat sprouts (TBSE) on the redox system of HepG2-cell-induced oxidative injury by hydrogen peroxide were investigated for evaluating the protective effect and mechanism of tartary buckwheat sprouts (TBS). The results revealed that TBSE that had sprouted for a period of 10 days possessed six predominant phenolic compounds, ranked from the most abundant to the least: chlorogenic acid, syringic acid, caffeic acid, rutin, ferulic acid, and quercetin. TBSE could successfully inhibit H2O2-induced ROS overproduction, restore and balance the mitochondrial membrane potential, while also significantly increasing cellular antioxidant activity (CAA) and the expression of protective enzymes such as SOD, CAT, and GST. More interestingly, treating HepG2 cells with TBSE triggered the translocation of Nrf2 to the nucleus, accompanied by a negative feedback mechanism involving Keap1. Therefore, it regulated the downstream production of antioxidant enzymes, including NQO1 and HO-1. Overall, this finding suggested that TBSE could restore the redox state of H2O2-resistant HepG2 cells, indicating TBSE protected cells from H2O2-induced oxidative stress significantly. Beneficial resistance and effects on redox balance were attributed to activation of Nrf2. Present work revealed the potential health benefits of TBS and provided a test basis for developing functional food of TBS. Full article
(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)
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12 pages, 1333 KiB  
Article
Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources
by Esra Akkaya, Hilal Colak, Hamparsun Hampikyan, Burcu Cakmak Sancar, Meryem Akhan, Ayse Seray Engin, Omer Cetin and Enver Baris Bingol
Foods 2024, 13(23), 3725; https://doi.org/10.3390/foods13233725 - 21 Nov 2024
Viewed by 275
Abstract
Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic [...] Read more.
Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided. Full article
(This article belongs to the Section Food Toxicology)
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13 pages, 2205 KiB  
Article
Drying of Saffron Petals as a Critical Step for the Stabilization of This Floral Residue Prior to Extraction of Bioactive Compounds
by Inmaculada Criado-Navarro, Francisco Barba-Palomeque, Pedro Pérez-Juan, Carlos A. Ledesma-Escobar and Feliciano Priego-Capote
Foods 2024, 13(23), 3724; https://doi.org/10.3390/foods13233724 - 21 Nov 2024
Viewed by 299
Abstract
Saffron petals represent floral biomass generally wasted due to rapid deterioration. Previous characterization studies have revealed the presence of bioactive compounds in petals, such as flavonols and anthocyanins. Petal stabilization is a challenge for the efficient isolation of these compounds. This research evaluated [...] Read more.
Saffron petals represent floral biomass generally wasted due to rapid deterioration. Previous characterization studies have revealed the presence of bioactive compounds in petals, such as flavonols and anthocyanins. Petal stabilization is a challenge for the efficient isolation of these compounds. This research evaluated three different drying techniques before the solid–liquid extraction of bioactive compounds: oven-drying (40 and 60 °C), lyophilization, and vacuum evaporation (25 and 50 °C). The characterization of the extracts allowed the annotation of 22 metabolites with a quantitative predominance of anthocyanins and derivatives of kaempferol and quercetin. Oven-drying at 60 °C was the most suitable approach for extracting minor compounds, such as crocins and safranal, at concentrations below 1 mg/g dry weight. Vacuum evaporation (50 °C) and lyophilization were the most recommended strategies for efficiently isolating flavonoids. Therefore, drying saffron petals is crucial to ensure the efficient extraction of bioactive compounds. Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)
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17 pages, 4792 KiB  
Article
Development and Validation of a Novel Gas-Washing Bottle Incubation System (GBIS) for Monitoring Microbial Growth in Liquid Media Under Well-Controlled Modified Atmosphere Conditions
by Seren Oguz, Eleonora Bonanni, Lotta Kuuliala, Mariem Somrani and Frank Devlieghere
Foods 2024, 13(23), 3723; https://doi.org/10.3390/foods13233723 - 21 Nov 2024
Viewed by 336
Abstract
The transition towards more sustainable packaging calls for improving our ability to predict, control, and inhibit microbial growth. Despite the importance of modified atmosphere packaging (MAP) in food preservation, the exact relations between MAP gases (CO2, O2, N2 [...] Read more.
The transition towards more sustainable packaging calls for improving our ability to predict, control, and inhibit microbial growth. Despite the importance of modified atmosphere packaging (MAP) in food preservation, the exact relations between MAP gases (CO2, O2, N2) and microbial behavior are still poorly understood. Addressing this major knowledge gap requires a specific infrastructure to gain precise control over the gas composition during storage time. Thus, this study aimed at developing and validating an innovative gas-washing bottle incubation system (GBIS) with an adapted pH methodology for monitoring microbial growth in liquid media under different well-controlled conditions. Listeria monocytogenes—a psychrotrophic pathogen raising severe safety concerns under refrigerated conditions—was used as a representative microorganism. The results showed that daily gas flushing effectively dominated overnight headspace variations, allowing incubating L. monocytogenes and daily sampling for 13 days under static conditions. Subsequently, storage experiments were performed at 4 °C under stable pH and anaerobic conditions with different CO2 levels (20–40–60%). Significant growth reduction was observed from 6.0 to 4.8 log CFU/mL as CO2 increased from 20% (pH = 6.7) to 60% (pH = 6.2) (p ≤ 0.05). Overall, GBIS shows great potential in data collection for predictive modeling and, consecutively, for boosting decision-making in the food packaging sector. Full article
(This article belongs to the Section Food Microbiology)
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18 pages, 1492 KiB  
Article
Omega 3 Blends of Sunflower and Flaxseed Oil—Modeling Chemical Quality and Sensory Acceptability
by Ranko Romanić, Tanja Lužaić, Lato Pezo, Bojana Radić and Snežana Kravić
Foods 2024, 13(23), 3722; https://doi.org/10.3390/foods13233722 - 21 Nov 2024
Viewed by 303
Abstract
Oil blending is increasingly utilized to improve and model the characteristics of enriched oils. This study aims to investigate the effect of blending refined sunflower oil (rich in essential omega 6 fatty acids) with cold-pressed flaxseed oil (a source of essential omega 3 [...] Read more.
Oil blending is increasingly utilized to improve and model the characteristics of enriched oils. This study aims to investigate the effect of blending refined sunflower oil (rich in essential omega 6 fatty acids) with cold-pressed flaxseed oil (a source of essential omega 3 fatty acids) on the fatty acid composition, quality, color, and sensory characteristics of the resulting oils. Principal component analysis (PCA) showed that the optimal fatty acid composition was achieved in the sample with 20% sunflower oil and 80% flaxseed oil (20S/80F). However, developing a new product is highly complex due to the importance of oil quality and sensory characteristics. Therefore, an Artificial Neural Network (ANN) was applied to optimize the proportions of flaxseed and sunflower oil to create an oil blend with improved nutritional, oxidative, and sensory characteristics compared to the individual oils. The ANN analysis determined the optimal composition of the oil blend to be 51.5% refined sunflower oil and 48.5% cold-pressed flaxseed oil. Sensory characteristics pose a particular challenge in optimization, as flaxseed oil, which increases essential omega 3 fatty acids, has a specific taste that is not widely favored by consumers. Nonetheless, by blending with refined sunflower oil, the resulting optimal blend (51.5% refined sunflower oil and 48.5% cold-pressed flaxseed oil) possesses pleasant sensory characteristics. Full article
(This article belongs to the Special Issue Sensory Evaluation and Physicochemical Characterization of New Functional Food)
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4 pages, 167 KiB  
Editorial
Research on the Technologies of Food Extraction, Pressing and Extrusion
by Christianne E. C. Rodrigues, Maria Carolina Capellini and Daniel Gonçalves
Foods 2024, 13(23), 3721; https://doi.org/10.3390/foods13233721 - 21 Nov 2024
Viewed by 287
Abstract
This Editorial refers to the Special Issue “Research on the Technologies of Food Extraction, Pressing and Extrusion”, which highlights new opportunities and challenges in advancing the development of new food products and increasing processing efficiency [...] Full article
(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)
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