Next Issue
Volume 14, January-1
Previous Issue
Volume 13, December-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 24
share announcement

Foods, Volume 13, Issue 24 (December-2 2024) – 205 articles

Cover Story (view full-size image): Surfactants are essential in industries for the reduction of surface tension. However, synthetic surfactants from fossil fuels pose environmental risks, increasing the interest in biosurfactants (BSs) as sustainable alternatives. BSs, produced by microorganisms, are biodegradable, economical, and versatile. Licuri oil, an edible and renewable resource rich in medium-chain fatty acids, is a promising carbon source for BS production. Candida mogii, a yeast with remarkable metabolic adaptability, has untapped potential for BS synthesis. This study optimized BS production by C. mogii using licuri oil, employing design strategies to enhance yield and efficiency while evaluating its phytotoxicity and antimicrobial activity. 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:
30 pages, 1247 KiB  
Review
Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation
by Susana Abrante-Pascual, Barbara Nieva-Echevarría and Encarnacion Goicoechea-Oses
Foods 2024, 13(24), 4186; https://doi.org/10.3390/foods13244186 - 23 Dec 2024
Viewed by 1747
Abstract
This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean [...] Read more.
This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil’s major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to trans fatty acyl chains and cyclization are also possible. The factors conditioning frying medium degradation are addressed, including oil composition (unsaturation degree, fatty acyl chain length and “free” fatty acid content, and presence of beneficial and detrimental minor components), together with frying conditions and food characteristics. Likewise, this review also tackles how the frying oil and other processing conditions may impact on fried food quality (oil absorption, texture, flavor and color). Finally, potential health implications of fried food consumption are briefly reviewed. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
►▼ Show Figures

Graphical abstract

23 pages, 4512 KiB  
Article
Assessment and Prediction of the Food Production Capacity and Consumption Gap in Arid Oasis Metropolitan Area
by Mingjie Cui, Yufang Zhang, Degang Yang, Wenqiang Xu, Rongqian Lu and Wenshuai Bai
Foods 2024, 13(24), 4185; https://doi.org/10.3390/foods13244185 - 23 Dec 2024
Viewed by 652
Abstract
Food security is the foundation of sustainable human development, and the balance between food supply and demand in urban areas is highly important for promoting residents’ health and the sustainable development of cities. This paper takes the Urumqi Metropolitan Area (UMA), a typical [...] Read more.
Food security is the foundation of sustainable human development, and the balance between food supply and demand in urban areas is highly important for promoting residents’ health and the sustainable development of cities. This paper takes the Urumqi Metropolitan Area (UMA), a typical oasis urban area, as the study area and uses the food production—demand gap indicator to assess the balance of food production and consumption in the region from 2000 to 2020 and projects food demand in 2030–2060. The results show, first, that residents’ food consumption is characterized by high carbohydrate, protein, and fat consumption, and that this put more pressure on food production. Second, different food consumption structures will have different impacts on food production, and the local food production capacity in UMA falls short of ensuring a balanced nutritional structure for residents. Third, food demand increases significantly in 2030–2060, and the pressure of population consumption structure on food production is much greater than that of population growth. Considering the environmental effects of food transportation and the loss of food nutrients, on the production side, the construction of the UMA should be accelerated by including Qitai County and Jimsar County in the UMA’s planning scope, strengthening city—regional connections, and improving the local food production and supply capacity of surrounding areas. On the consumption side, regional dietary guidelines should be developed based on local dietary culture and agricultural production conditions to help guide residents to adjust their dietary structures, thereby alleviating pressure on local food demand. Such measures are crucial for ensuring sufficient food supply and promoting balanced nutrition among the population. Full article
(This article belongs to the Section Food Security and Sustainability)
►▼ Show Figures

Figure 1

15 pages, 5780 KiB  
Article
The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese
by Xinping Wang, You Kang, Lei Gao, Yujuan Zhao, Yansong Gao, Ge Yang and Shengyu Li
Foods 2024, 13(24), 4184; https://doi.org/10.3390/foods13244184 - 23 Dec 2024
Viewed by 574
Abstract
As consumer demand for low-salt diets increases, the development of low-salt cheese has emerged as a prevailing trend. To gain a deeper insight into the effects of salt reduction on cheddar cheese, this study used cheddar cheese with a 2.0% salt concentration (full [...] Read more.
As consumer demand for low-salt diets increases, the development of low-salt cheese has emerged as a prevailing trend. To gain a deeper insight into the effects of salt reduction on cheddar cheese, this study used cheddar cheese with a 2.0% salt concentration (full salt, FS) as the standard control, exploring the differences in quality and composition between cheddar cheese with a 1.5% salt concentration (reduced salt, RS) and a 1.0% salt concentration (half salt, HS). The results revealed that, while the RS group exhibited significant differences in texture compared to the FS group, their physicochemical composition and microbial communities were similar, resulting in a product with quality comparable to traditional cheese. In contrast, the HS group differed notably from the FS group in terms of its physicochemical composition, texture, and microbial communities. Shifts in the microbial community within the HS group promoted enhanced protein metabolism, producing a substantial increase in free amino acids and volatile flavor compounds. In summary, cheddar cheese with a 1.5% salt concentration is similar to traditional varieties in terms of quality, while the 1.0% salt variety displays a more complex composition, due to microbial community shifts facilitating protein metabolism. Full article
(This article belongs to the Special Issue Cheese: Chemistry, Physics and Microbiology, 2nd Edition)
►▼ Show Figures

Graphical abstract

17 pages, 3951 KiB  
Article
Inhibitory Effect and Mechanism of Dancong Tea from Different Harvesting Season on the α-Glucosidase Inhibition In Vivo and In Vitro
by Rourou Wen, Xianghua Chai, Pingping Wang, Kegang Wu, Xuejuan Duan, Jiasi Chen, Tong Zhang and Liya Zeng
Foods 2024, 13(24), 4183; https://doi.org/10.3390/foods13244183 - 23 Dec 2024
Viewed by 723
Abstract
Tea polyphenols have been reported to decrease the rate of starch hydrolysis by inhibiting α-glucosidase. However, the effect of the tea harvesting season and the structure of catechin monomers on the inhibitory activity of α-glucosidase is not understood. In this study, the inhibitory [...] Read more.
Tea polyphenols have been reported to decrease the rate of starch hydrolysis by inhibiting α-glucosidase. However, the effect of the tea harvesting season and the structure of catechin monomers on the inhibitory activity of α-glucosidase is not understood. In this study, the inhibitory effect and underlying mechanism of four seasons of Dancong tea against α-glucosidase were investigated by in vivo and in vitro experiments, multi-spectroscope and molecular dynamic. The Dancong tea harvested in spring and winter showed a stronger inhibitory effect on α-glucosidase due to a higher content of catechin, especially EGCG ((-)-epigallocatechin-3-gallate). The results of in vivo and in vitro experiments showed that EGCG and ECG ((-)-epicatechin-3-gallate) with a higher content of gallate and hydroxyl groups exhibited a stronger inhibitory effect on starch hydrolysis, rise of postprandial blood glucose and activities of α-glucosidase compared to EGC ((-)-epigallocatechin) and EC ((-)-epicatechin). These gallate and hydroxy groups were more effective in interacting with the amino acid residues in the active site of α-glucosidase, leading to structural changes in the enzyme. Certainly, the inhibitory effect of Dancong tea on α-glucosidase explains one of the mechanisms by which it helps alleviate diabetes; the other hypoglycaemic mechanisms of Dancong tea will be further explored. Full article
(This article belongs to the Special Issue Tea Technology and Resource Utilization)
►▼ Show Figures

Figure 1

14 pages, 5902 KiB  
Article
Quantitatively Detecting Camellia Oil Products Adulterated by Rice Bran Oil and Corn Oil Using Raman Spectroscopy: A Comparative Study Between Models Utilizing Machine Learning Algorithms and Chemometric Algorithms
by Henan Liu, Sijia Ma, Ni Liang and Xin Wang
Foods 2024, 13(24), 4182; https://doi.org/10.3390/foods13244182 - 23 Dec 2024
Viewed by 619
Abstract
The fast and accurate quantitative detection of camellia oil products is significant for multiple reasons. In this study, rice bran oil and corn oil, whose Raman spectra both hold great similarities with camellia oil, are blended with camellia oil, and the concentration of [...] Read more.
The fast and accurate quantitative detection of camellia oil products is significant for multiple reasons. In this study, rice bran oil and corn oil, whose Raman spectra both hold great similarities with camellia oil, are blended with camellia oil, and the concentration of each composition is predicted by models with varying feature extraction methods and regression algorithms. Back propagation neural network (BPNN), which has been rarely investigated in previous work, is used to construct regression models, the performances of which are compared with models using random forest (RF) and partial least squares regression (PLSR). Independent component analysis (ICA), competitive adaptive reweighing sampling (CARS), and their dual combinations served to extract spectral features. In camellia oil adulteration with rice bran oil, both the ICA-BPNN and ICA-PLSR models are found to achieve satisfactory performances. For camellia oil adulteration with rice bran oil and corn oil, on the other hand, the performances of BPNN-based models are substantially deteriorated, and the best prediction accuracy is achieved by a PLSR model coupled with CARS-ICA. In addition to performance fluctuations with varying regression algorithms, the output for feature extraction method also played a vital role in ultimate prediction performance. Full article
(This article belongs to the Special Issue Spectroscopy and Chemometrics Applied in Food Authentication and Quality Evaluation)
►▼ Show Figures

Figure 1

21 pages, 3539 KiB  
Review
Scientific Mapping of Chia Protein Research: State of the Art and Future Trends
by Júlia Scherer Santos, Arthur Coelho Durso, César Augusto Sodré da Silva and Rejane de Castro Santana
Foods 2024, 13(24), 4181; https://doi.org/10.3390/foods13244181 - 23 Dec 2024
Viewed by 849
Abstract
This report is a pioneering bibliometric analysis of chia proteins as well as a review of the current/future themes of chia proteins. Reports were selected from the Scopus database, and networks of co-word occurrence, co-cited references, and the bibliographic coupling of documents were [...] Read more.
This report is a pioneering bibliometric analysis of chia proteins as well as a review of the current/future themes of chia proteins. Reports were selected from the Scopus database, and networks of co-word occurrence, co-cited references, and the bibliographic coupling of documents were obtained. The health benefits and functional properties of chia proteins/peptides are current themes while the research of chia peptides is an emergent theme. The co-word network showed a low link between health benefits and functional properties, concluding that protein derivatives with both properties must be better explored. This review elucidated how the conditions of protein extraction and protein hydrolysis must be adjusted to maximize the intended functional characteristics and health benefits. An extremely alkaline pH and heating provided chia proteins with the lowest solubility, emulsifying properties, and antioxidant activity. Higher hydrolysis time increases peptides’ hydrolysis degree, which affects its biological activity. Moreover, chia peptides showed higher oil absorption and emulsifying properties than chia protein isolates. The highlighted findings of this report represent the current research status which may require a new updated review in the future. A more in-depth approach to chia protein derivatives’ extraction will enable their quick development in the food, pharmaceutical, and cosmetic industries. Full article
(This article belongs to the Special Issue Alternative Protein: Sources, Bioactivities, Potential Health Benefits, and Application)
►▼ Show Figures

Graphical abstract

19 pages, 4816 KiB  
Article
Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture
by Wenjie Xu, Xinzhu Wu, Chen Xia, Zicong Guo, Zhengyuan Zhai, Yongqiang Cheng and Ju Qiu
Foods 2024, 13(24), 4180; https://doi.org/10.3390/foods13244180 - 23 Dec 2024
Viewed by 517
Abstract
The key role of enzymatic hydrolysis and fermentation in the sensory quality of set yogurt made from whole oats was demonstrated. The optimal process was established by the orthogonal and response surface methodology based on the acidity, textural, and rheological properties. The results [...] Read more.
The key role of enzymatic hydrolysis and fermentation in the sensory quality of set yogurt made from whole oats was demonstrated. The optimal process was established by the orthogonal and response surface methodology based on the acidity, textural, and rheological properties. The results indicated that the enzymatic hydrolysis appropriately consisted of liquefaction with 12 U/mL α-amylase at 70 °C and pH 6.5 for 60 min, followed by saccharification with 400 U/mL α-1,4-glucan glucohydrolase at 60 °C and pH 4.5 for 60 min. The Streptococcus thermophilus ST15 and Lactobacillus bulgaricus 20249 strains were the most efficacious strains, with a 0.1% inoculation for the fermentation at 42 °C for 16 h. So, a soft semisolid oat yogurt formed with an 8% solid–liquid ratio, which exhibited an acidity of 73.17 °T, a cohesiveness ratio of 0.51, and a maximum apparent viscosity of 1902.67 Pa·s. The coagulated texture of the oat yogurt was closely associated with the exopolysaccharide (EPS) yield up to 304.99 mg/L. These findings supported the optimal processing of oat yogurt, especially its correlation with the high capacity of EPS production by strains. It is an innovative and feasible way to improve the properties of set-type oat yogurt, especially the utilization of the whole oat. Full article
(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)
►▼ Show Figures

Figure 1

18 pages, 440 KiB  
Article
Application of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham—Impact on Quality Parameters
by Ana Gugić Ratković, Martina Turk, Helga Medić, Danijel Karolyi and Nives Marušić Radovčić
Foods 2024, 13(24), 4179; https://doi.org/10.3390/foods13244179 - 23 Dec 2024
Viewed by 577
Abstract
This study compares Dalmatinski pršut, an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams from the same area, focusing on the impact of PGI certification on the product quality. The investigation is prompted [...] Read more.
This study compares Dalmatinski pršut, an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams from the same area, focusing on the impact of PGI certification on the product quality. The investigation is prompted by the increasing presence of dry-cured hams lacking the PGI label on the market, aspiring to compete with esteemed high-value PGI products. Samples of 28 smoked dry-cured hams (12 PGI and 16 non-PGI) were analysed for chemical properties, fatty acid composition, volatile compounds, PAH content and sensory characteristics. The results showed that PGI and non-PGI hams differ in their chemical and physical properties, with non-PGI hams having a lower water content and a higher salt content, which was also confirmed by the saltier taste in the sensory evaluation. PGI hams had a lower b* colour value, and, while the differences in texture were minimal, non-PGI hams had slightly more monounsaturated fatty acids. The aroma analysis revealed that PGI hams contained more aldehydes and alcohols, while non-PGI hams had a higher content of phenolic compounds and aromatic hydrocarbons, probably due to differences in smoking practices. PAH levels, however, were within the EU limits, indicating controlled smoking of both type of hams. Overall, these results show that the quality of smoked dry-cured ham can be distinguished by the PGI designation. The study illustrates how the traditional production methods prescribed by the PGI production protocols shape the sensory and chemical profiles of Dalmatinski pršut, with the PGI certification playing a crucial role in maintaining product quality and certifying its typicality, to distinguish it from non-PGI products. Full article
(This article belongs to the Special Issue Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products)
►▼ Show Figures

Figure 1

14 pages, 2763 KiB  
Article
Identification of Protein Hydrolysates from Sesame Meal and In Vivo Study of Their Gastric Mucosal Protective Effects
by Yutong Yuan, Xinyi Wang, Nan Ling, Jingxuan Zhou, Lei Zhao, Baoping Ji, Feng Zhou and Liang Zhao
Foods 2024, 13(24), 4178; https://doi.org/10.3390/foods13244178 - 23 Dec 2024
Viewed by 558
Abstract
This study aimed to investigate the protective effects and defense mechanisms of a sesame meal protein hydrolysate against ethanol-induced acute gastric mucosal injury in mice. The target peptides in the hydrolysate were identified by LC-MS/MS, the activity was predicted by PeptideRanker, and the [...] Read more.
This study aimed to investigate the protective effects and defense mechanisms of a sesame meal protein hydrolysate against ethanol-induced acute gastric mucosal injury in mice. The target peptides in the hydrolysate were identified by LC-MS/MS, the activity was predicted by PeptideRanker, and the KM mice were orally administered distilled water, a sesame peptide, and omeprazole for 24 consecutive days. Acute gastric mucosal injury was then induced in mice with 70% ethanol, except for the CK group. The sesame peptide significantly inhibited the over-accumulation of ALT, AST, MDA, TNF-α, IL-1β, and MPO, while promoting the reduction in GSH, T-AOC, GSSG, and EGF expression. In addition, a Western blotting analysis showed that sesame peptide significantly up-regulated the expression of HO-1 and NQO1 proteins in the Nrf2/Keap1 signaling pathway, and down-regulated Keap1 protein. The defense effect of a sesame peptide on gastric mucosa may be achieved by alleviating the overproduction of lipid peroxides and improving the antioxidant activity. Full article
(This article belongs to the Special Issue Bioactive Peptides: Preparation, Characterization and Properties)
►▼ Show Figures

Figure 1

19 pages, 1221 KiB  
Article
Comparative Analysis of Fatty Acid Bioaccessibility in Commercial Marine Oil Supplements: An In Vitro Integrated Analytical Study
by Thomas Montebugnoli, Giorgia Antonelli, Elena Babini, Ester Maria Vasini, Francesca Danesi, Sigrún Huld Jónasdóttir, María Gudjónsdóttir, Francesco Capozzi and Alessandra Bordoni
Foods 2024, 13(24), 4177; https://doi.org/10.3390/foods13244177 - 23 Dec 2024
Viewed by 1052
Abstract
Zooplankton such as copepods and krill are currently used to produce marine oil supplements, with the aim of helping consumers achieve the recommended intake of n-3 long chain polyunsaturated fatty acids (n-3 LC-PUFAs). Oils from lower trophic levels differ from fish oil in [...] Read more.
Zooplankton such as copepods and krill are currently used to produce marine oil supplements, with the aim of helping consumers achieve the recommended intake of n-3 long chain polyunsaturated fatty acids (n-3 LC-PUFAs). Oils from lower trophic levels differ from fish oil in the distribution of lipids into different classes, and this can influence the bioaccessibility of fatty acids, i.e., the percentage of fatty acids that are released into the intestine in a form that can be absorbed by enterocytes. We evaluated fatty acid release after in vitro digestion in four commercial marine oil supplements containing fish, krill and Calanus finmarchicus oils using two different analytical approaches, TLC-FID and 1H-NMR spectroscopy. The results clearly indicated that the release of free fatty acids (FFAs) after simulated digestion mainly depends on the oil source and is mainly related to the partitioning of lipids into different classes. In fact, the lowest FFA release was detected in Calanus oils, which contain high amounts of wax esters. The different release of FFAs, which appeared secondarily related to encapsulation, can modulate the absorption and blood concentration of the administered n-3 LC-PUFAs and therefore their efficacy. This may partly explain the inconsistencies in intervention studies using marine oil supplements. Full article
(This article belongs to the Special Issue Foodomics Fifteen Years On From. Where Are We Now, What’s Next)
►▼ Show Figures

Figure 1

37 pages, 3583 KiB  
Review
Phytochemistry, Anti-cancer, and Anti-diabetic Properties of Plant-Based Foods from Mexican Agrobiodiversity: A Review
by Adriana García-Gurrola, Ana Laura Martínez, Abraham Wall-Medrano, Francisco J. Olivas-Aguirre, Estefania Ochoa-Ruiz and Alberto A. Escobar-Puentes
Foods 2024, 13(24), 4176; https://doi.org/10.3390/foods13244176 - 23 Dec 2024
Viewed by 1179
Abstract
Type 2 diabetes mellitus (T2DM) and cancer are significant contributors to morbidity and mortality worldwide. Recent studies have increasingly highlighted the potential of phytochemicals found in plants and plant-based foods for preventing and treating these chronic diseases. Mexico’s agrobiodiversity provides a valuable resource [...] Read more.
Type 2 diabetes mellitus (T2DM) and cancer are significant contributors to morbidity and mortality worldwide. Recent studies have increasingly highlighted the potential of phytochemicals found in plants and plant-based foods for preventing and treating these chronic diseases. Mexico’s agrobiodiversity provides a valuable resource for phytochemistry. This review presents an examination of essential phytochemicals found in plants and foods within Mexican agrobiodiversity that have shown promising anti-cancer and anti-diabetic properties, including their roles as antioxidants, insulin sensitizers, and enzyme inhibitors. Notable compounds identified include flavonoids (such as quercetin and catechins), phenolic acids (chlorogenic, gallic, and caffeic acids), methylxanthines (like theobromine), xanthones (such as mangiferin), capsaicinoids (capsaicin), organosulfur compounds (like alliin), and various lipids (avocatins). Although these phytochemicals have shown promise in laboratory and animal studies, there is a significant scarcity of clinical trial data involving humans, underscoring an important area for future research. Full article
(This article belongs to the Section Food Nutrition)
►▼ Show Figures

Graphical abstract

16 pages, 1292 KiB  
Article
Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds
by Ana Vulić, Željko Cvetnić, Ivica Kos, Ivan Vnučec, Nada Vahčić, Tina Lešić, Dimitrije Simonović, Nina Kudumija and Jelka Pleadin
Foods 2024, 13(24), 4175; https://doi.org/10.3390/foods13244175 - 23 Dec 2024
Viewed by 681
Abstract
There is a growing interest in the preservation of indigenous pig breeds, as they serve as a valuable genetic reserve. Pork meat products are widely consumed due to their desirable flavor, which is largely influenced by their chemical composition and the production processes [...] Read more.
There is a growing interest in the preservation of indigenous pig breeds, as they serve as a valuable genetic reserve. Pork meat products are widely consumed due to their desirable flavor, which is largely influenced by their chemical composition and the production processes employed. The aim of this study was to characterize and compare the nutritional composition, mineral content, and fatty acid profile of meat products derived from indigenous Croatian pig breeds. Three types of meat products, including bacon, dry-cured ham, and dry-fermented sausages, originating from the Turopolje pig, Black Slavonian pig, and Banijska šara, were collected and analyzed for proximate composition, fatty acid profile, and mineral content. Concerning the proximate analysis, statistically significant differences were found in the water and fat content in bacon and dry-fermented sausages, while the mineral analysis revealed differences in iron content. The fatty acid profile of the tested products was found to be in accordance with previously reported data. The results indicated similarities in chemical composition, mineral content, and fatty acid profile between meat products from different pig breeds; however, performing PCA analysis revealed that the major influence on product and breed characterization could be attributed to differences in fatty acid composition. Full article
(This article belongs to the Section Meat)
►▼ Show Figures

Figure 1

13 pages, 924 KiB  
Article
Evaluation of Antioxidant and Antimicrobial Properties of Murtilla Leaves (Ugni molinae Turcz.) in Beef Patties: Effects on Quality Parameters and Shelf Life
by Lidiana Velázquez, John Quiñones, Ailín Martínez, Isabela Pérez, Carla Velasquez, Gastón Sepúlveda-Truan, Rommy Díaz, Paulo Cezar Bastianello Campagnol and Néstor Sepúlveda
Foods 2024, 13(24), 4174; https://doi.org/10.3390/foods13244174 - 23 Dec 2024
Viewed by 601
Abstract
Beef patties are highly consumed worldwide. However, its formulations often include synthetic antioxidants and antimicrobials. Murtilla (Ugni molinae Turcz.), a shrub native to southern Chile, has leaves with a polyphenolic concentration 3.2 times higher than its fruits. This study evaluated the [...] Read more.
Beef patties are highly consumed worldwide. However, its formulations often include synthetic antioxidants and antimicrobials. Murtilla (Ugni molinae Turcz.), a shrub native to southern Chile, has leaves with a polyphenolic concentration 3.2 times higher than its fruits. This study evaluated the effects of three concentrations of murtilla leaf powder (500, 1000, and 1500 mg/kg) on the microbiological, physicochemical, and sensory parameters of beef patties, compared to controls without antioxidants and with erythorbate (500 mg/kg). The patties were stored at 2 °C for 12 days in a modified atmosphere (80% O2/20% CO2). No changes were observed in proximal composition; however, the 1500 mg/kg concentration affected the redness (a*) of the beef patties (15.04 vs. 19.37 in the control) (p ≤ 0.05). Oxidative stability increased as follows: Mu1500 (88.21%) > sodium erythorbate (83.5%) > Mu500 (79.7%) > Mu1000 (78.8%). Natural antioxidants decreased the deterioration of essential fatty acids such as linoleic acid. Aerobic mesophilic microorganism growth in the murtilla treatment was lower than in the control (2.06 log cfu/g vs. 3.83 log cfu/g). Murtilla leaf powders show promising results as a substitute for synthetic antioxidants and antimicrobials. Mu500 treatment improved the physicochemical and microbiological quality parameters without compromising the sensory characteristics. Full article
(This article belongs to the Special Issue Recent Advances and New Strategies to Improve Meat and Meat Products Quality and Preservation)
►▼ Show Figures

Figure 1

16 pages, 2247 KiB  
Article
Quantitative Prediction of Protein Content in Corn Kernel Based on Near-Infrared Spectroscopy
by Chenlong Fan, Ying Liu, Tao Cui, Mengmeng Qiao, Yang Yu, Weijun Xie and Yuping Huang
Foods 2024, 13(24), 4173; https://doi.org/10.3390/foods13244173 - 23 Dec 2024
Viewed by 555
Abstract
Rapid and accurate detection of protein content is essential for ensuring the quality of maize. Near-infrared spectroscopy (NIR) technology faces limitations due to surface effects and sample homogeneity issues when measuring the protein content of whole maize grains. Focusing on maize grain powder [...] Read more.
Rapid and accurate detection of protein content is essential for ensuring the quality of maize. Near-infrared spectroscopy (NIR) technology faces limitations due to surface effects and sample homogeneity issues when measuring the protein content of whole maize grains. Focusing on maize grain powder can significantly improve the quality of data and the accuracy of model predictions. This study aims to explore a rapid detection method for protein content in maize grain powder based on near-infrared spectroscopy. A method for determining protein content in maize grain powder was established using near-infrared (NIR) reflectance spectra in the 940–1660 nm range. Various preprocessing techniques, including Savitzky−Golay (S−G), multiplicative scatter correction (MSC), standard normal variate (SNV), and the first derivative (1D), were employed to preprocess the raw spectral data. Near-infrared spectral data from different varieties of maize grain powder were collected, and quantitative analysis of protein content was conducted using Partial Least Squares Regression (PLSR), Support Vector Machine (SVM), and Extreme Learning Machine (ELM) models. Feature wavelengths were selected to enhance model accuracy further using the Successive Projections Algorithm (SPA) and Uninformative Variable Elimination (UVE). Experimental results indicated that the PLSR model, preprocessed with 1D + MSC, yielded the best performance, achieving a root mean square error of prediction (RMSEP) of 0.3 g/kg, a correlation coefficient (Rp) of 0.93, and a residual predictive deviation (RPD) of 3. The associated methods and theoretical foundation provide a scientific basis for the quality control and processing of maize. Full article
(This article belongs to the Special Issue Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality)
►▼ Show Figures

Figure 1

15 pages, 2771 KiB  
Article
Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries
by Lorenzo Nissen, Davide Addazii, Flavia Casciano, Francesca Danesi, Maria Teresa Rodriguez-Estrada, Dario Mercatante, Siwar Ben Ayache, Achour Lotfi, Anagnostis Argiriou, Georgia Ayfantopoulou and Andrea Gianotti
Foods 2024, 13(24), 4172; https://doi.org/10.3390/foods13244172 - 23 Dec 2024
Viewed by 688
Abstract
Carob syrup, a traditional Mediterranean functional beverage obtained from Ceratonia siliqua (L.) pods, has been historically valued for its nutritional properties but is currently underutilized. This study compared the prebiotic potential of three handmade carob syrups produced by Tunisian women with commercial benchmarks [...] Read more.
Carob syrup, a traditional Mediterranean functional beverage obtained from Ceratonia siliqua (L.) pods, has been historically valued for its nutritional properties but is currently underutilized. This study compared the prebiotic potential of three handmade carob syrups produced by Tunisian women with commercial benchmarks from Italy, Greece and Cyprus. The prebiotic activity was evaluated by prebiotic scores, bifidogenic activity and volatilome characterization (SPME GC/MS) together with physicochemical and nutritional parameters. The results showed that Tunisian handmade products exhibited lower growth of pathogenic Escherichia coli compared to commercial samples. The prebiotic activity, tested against probiotic lactobacilli and bifidobacteria mixtures, showed a hierarchy of efficacy: fructo-oligosaccharides (FOSs) > Tunisian handmade products > Greek and Cypriot benchmarks > Italian benchmark. Volatilome analysis revealed about 40 compounds, mainly organic acids and aldehydes, with higher concentrations in handmade products. Positive correlations were found between prebiotic activity and short-chain fatty acids and n-hexadecanoic acid, while furfural showed negative correlations. The Tunisian artisanal products showed a higher prebiotic potential compared to the commercial counterparts, due to their higher content and diversity of organic acids. However, the presence of furfural in Tunisian products needs to be monitored due to potential toxicity concerns. Full article
(This article belongs to the Special Issue Final Meeting of the GourMed PRIMA Project: Governance of the Food Supply Chain to Equilibrate Prices and Profits of High-Quality and Safe Mediterranean Foods)
►▼ Show Figures

Figure 1

17 pages, 3608 KiB  
Article
Preparation of Antioxidant Peptides from Chicken Bone Proteins and the Influence of Their Compositional Characteristics on Antioxidant Activity
by Yitong Jin, Peng Zhou, Chengzhi Zhu, Yanan Liu and Zhijun Zhao
Foods 2024, 13(24), 4171; https://doi.org/10.3390/foods13244171 - 23 Dec 2024
Viewed by 737
Abstract
Antioxidants play an important role in maintaining health and enhancing food stability by neutralizing free radicals. This study aimed to extract antioxidant peptides from white-feathered chicken bones through enzymatic hydrolysis, optimize the enzymatic hydrolysis conditions, and further investigate the relevance between the amino [...] Read more.
Antioxidants play an important role in maintaining health and enhancing food stability by neutralizing free radicals. This study aimed to extract antioxidant peptides from white-feathered chicken bones through enzymatic hydrolysis, optimize the enzymatic hydrolysis conditions, and further investigate the relevance between the amino acid composition, molecular weight, and antioxidant activity of the resulting chicken bone hydrolysate. Alcalase was the most effective enzyme for hydrolyzing cooked chicken bones compared with papain, pepsin, and trypsin, yielding hydrolysates with the highest DH and ABTS radical scavenging activity. The enzymatic conditions were optimized using single-factor experiments and response surface methodology (RSM). The optimal conditions were a substrate concentration of 10%, an enzyme-substrate ratio of 502.75 U/g, a hydrolysis temperature of 48.48 °C, and a hydrolysis time of 1.13 h. Under these conditions, the ABTS radical scavenging activity reached 83.43%. Amino acid composition analysis revealed that peptides from chicken bones were rich in glycine, glutamic acid, alanine, proline, and aspartic acid, which were associated with antioxidant functions. Among these peptides, those with a molecular weight below 3 kDa exhibited the highest antioxidant effects through membrane filtration. In summary, chicken bone hydrolysate exhibits potent antioxidant activity, nominating them for potential application as natural antioxidants investible in novel functional foods and pharmaceuticals. Full article
(This article belongs to the Section Food Engineering and Technology)
►▼ Show Figures

Figure 1

16 pages, 2562 KiB  
Article
Rosemarinic Acid-Induced Destabilization of Aβ Peptides: Insights from Molecular Dynamics Simulations
by Liang Zhao, Weiye Jiang, Zehui Zhu, Fei Pan, Xin Xing, Feng Zhou and Lei Zhao
Foods 2024, 13(24), 4170; https://doi.org/10.3390/foods13244170 - 23 Dec 2024
Viewed by 721
Abstract
Alzheimer’s disease (AD) is a neurodegenerative disorder marked by the progressive accumulation of amyloid-β (Aβ) plaques and tau protein tangles in the brain. These pathological aggregates interfere with neuronal function, leading to the disruption of cognitive processes, particularly memory. The deposition of Aβ [...] Read more.
Alzheimer’s disease (AD) is a neurodegenerative disorder marked by the progressive accumulation of amyloid-β (Aβ) plaques and tau protein tangles in the brain. These pathological aggregates interfere with neuronal function, leading to the disruption of cognitive processes, particularly memory. The deposition of Aβ forms senile plaques, while tau protein, in its hyperphosphorylated state, forms neurofibrillary tangles, both of which contribute to the underlying neurodegeneration observed in AD. Rosmarinic acid (RosA), a natural compound found in plants such as Rosmarinus officinalis, is known for its antioxidant, anti-inflammatory, and antimicrobial properties. Due to its ability to cross the blood–brain barrier, RosA holds promise as a nutritional supplement that may support brain health. In this study, molecular dynamics (MD) simulations were used to investigate the impact of RosA on the structural stability of Aβ peptides. The results indicated that the addition of RosA increased the instability of Aβ, as evidenced by an increase in the Root Mean Square Deviation (RMSD), a decrease in the Radius of Gyration (Rg), and an expansion of the Solvent Accessible Surface Area (SASA). This destabilization is primarily attributed to the disruption of native hydrogen bonds and hydrophobic interactions in the presence of two RosA molecules. The free energy landscape (FEL) analysis and MM-PBSA (Poisson-Boltzmann Surface Area Mechanics) results further support the notion that RosA can effectively bind to the hydrophobic pocket of the protein, highlighting its potential as a nutritional component that may contribute to maintaining brain health and function. Full article
(This article belongs to the Special Issue Development and Evaluation of Novel Functional Foods)
►▼ Show Figures

Figure 1

14 pages, 280 KiB  
Review
Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development
by Vladimir S. Kurćubić, Nikola Stanišić, Slaviša B. Stajić, Marko Dmitrić, Saša Živković, Luka V. Kurćubić, Vladimir Živković, Vladimir Jakovljević, Pavle Z. Mašković and Jelena Mašković
Foods 2024, 13(24), 4169; https://doi.org/10.3390/foods13244169 - 23 Dec 2024
Viewed by 947
Abstract
Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its [...] Read more.
Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency. Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)
►▼ Show Figures

Graphical abstract

13 pages, 2248 KiB  
Article
Analysis of Microbial Diversity Dominating Nitrite Enzymatic Degradation and Acidic Degradation in the Fermentation Broth of Northeast Sauerkraut
by Xiangru Xu, Meng Zhang, Yuefei Tao and Wei Wei
Foods 2024, 13(24), 4168; https://doi.org/10.3390/foods13244168 - 23 Dec 2024
Viewed by 488
Abstract
Nitrite hazard is an important food safety issue in the production process of Chinese Northeastern sauerkraut, but this nitrite can be eliminated through microbial enzymatic degradation and acidic degradation as fermentation progresses. Therefore, analyzing the microbial diversity that dominates nitrite degradation in Chinese [...] Read more.
Nitrite hazard is an important food safety issue in the production process of Chinese Northeastern sauerkraut, but this nitrite can be eliminated through microbial enzymatic degradation and acidic degradation as fermentation progresses. Therefore, analyzing the microbial diversity that dominates nitrite degradation in Chinese Northeastern sauerkraut can provide a reference for its safe production. In this study, based on the dynamic monitoring of nitrite concentration, pH, and the abundance of nitrite reductase genes (nirK and nirS) and the application of high-throughput sequencing technology and various statistical analysis methods, the microbial groups associated with nitrite enzymatic degradation and acidic degradation in Northeast sauerkraut fermentation broth were analyzed. During the nitrite peak period of Northeast sauerkraut fermentation broth, the nitrite concentration reached 32.15 mg/kg, the pH was 4.7, and the abundances of the nitrite reductase genes nirK and nirS were 3.0 × 104 and 4.9 × 104 copies/μL, respectively. At this stage, nitrite degradation was likely dominated by enzymatic activities. Microbial phyla such as Bacteroidetes (38.8%), Proteobacteria (19.2%), and the archaeal phylum Euryarchaeota (1.1%) showed strong correlations with nitrite. Among the genera within these three phyla, Chryseobacterium, Elizabethkingia, and Aeromonas exhibited significant differences in abundance compared to the late fermentation stage and were identified as the primary microbial groups likely driving the enzymatic degradation. During the nitrite degradation period, the nitrite concentration decreased to 0.04 mg/kg, the pH dropped to 3.6, and the abundances of nirK and nirS genes were reduced to 1.0 × 103 copies/μL. At this stage, the nitrite degradation was primarily driven by acid activity. The bacterial phylum Firmicutes (99%) exhibited a strong correlation with pH. Within this phylum, the genus Lactobacillus, which showed significant differences in abundance compared to the early fermentation stage, was identified as the primary microbial group indirectly contributing to acidic degradation. This study provides guidance for the isolation of food-grade prokaryotic microbial strains capable of nitrite degradation. Additionally, the findings offer a methodological reference for conducting future research on nitrite-degrading microorganisms in fermented vegetable broths. Full article
(This article belongs to the Special Issue Microbial Fermentation of Food: Beneficial Strains, Active Substances, Functional Properties)
►▼ Show Figures

Figure 1

13 pages, 2287 KiB  
Article
Development of an Easy-To-Use Microfluidic System to Assess Dynamic Exposure to Mycotoxins in 3D Culture Models: Evaluation of Ochratoxin A and Patulin Cytotoxicity
by Veronica Zingales, Caterina Piunti, Sara Micheli, Elisa Cimetta and María-José Ruiz
Foods 2024, 13(24), 4167; https://doi.org/10.3390/foods13244167 - 23 Dec 2024
Viewed by 692
Abstract
Mycotoxins are among the most concerning natural toxic food contaminants. Over the years, significant efforts have been made to characterize the risk associated with their exposure. However, assessing their toxicity has so far been elusive due to the lack of adequate models that [...] Read more.
Mycotoxins are among the most concerning natural toxic food contaminants. Over the years, significant efforts have been made to characterize the risk associated with their exposure. However, assessing their toxicity has so far been elusive due to the lack of adequate models that closely mimic the physiological conditions of human cells in vivo. Here, we present the SpheroFlow Device (SFD), an efficient microfluidic platform designed, manufactured, and validated to evaluate mycotoxin-induced cytotoxicity under dynamic and continuous exposure in 3D culture settings. In the present study, we integrated human neuroblastoma SH-SY5Y spheroids into the SFD to assess the acute toxicity induced by the mycotoxins ochratoxin A (OTA) and patulin (PAT). The developed system enabled qualitative and quantitative measurements of concentration–response relationships and provided accurate control over the culture microenvironment. Our findings show that by enhancing 3D culture model by applying dynamic flow, SH-SY5Y spheroids exhibited different sensitivities to OTA and PAT compared to conventional static SH-SY5Y spheroids, confirming the critical role of culture models in mycotoxin toxicity assessment. This is the first study assessing the neurotoxicity of OTA and PAT on 3D neuroblastoma spheroids considering the contribution of fluid flow. Full article
(This article belongs to the Special Issue Advances in the Monitoring and Analysis of Foodborne Pathogens)
►▼ Show Figures

Figure 1

12 pages, 1020 KiB  
Article
Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina
by Claudia López-Lira, Pedro Valencia, Alejandra Urtubia, Esteban Landaeta, Ricardo A. Tapia and Wendy Franco
Foods 2024, 13(24), 4166; https://doi.org/10.3390/foods13244166 - 23 Dec 2024
Viewed by 814
Abstract
In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (Candida zemplinina, Candida oleophila, and Candida boidinii) were analyzed. Diamine phosphate (DAP) was used [...] Read more.
In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (Candida zemplinina, Candida oleophila, and Candida boidinii) were analyzed. Diamine phosphate (DAP) was used as an INS, and lees enzymatic hydrolysate was used as an ONS. Complete alcoholic fermentation and a higher concentration of volatile compounds were obtained in fermentations with ONS, mainly esters from 81 to 4564 µg/L, alcohols from 231 to 7294 µg/L, and isoamyl acetate ester compounds from 12.3–22.8 ppb, with a very marked odorant activity value (OAV). In addition, malic acid was detected due to its influence on yeast metabolism and, consequently, on aroma production. Using a Y15 enzymatic autoanalyzer, residues of 1.30 g/L in ONS and 1.35 g/L in INS were obtained on the last day of alcoholic fermentation. In summary, we obtained promising results concerning the production of wine with enhanced functionalities due to higher concentrations of some volatile and polyphenolic compounds. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
►▼ Show Figures

Figure 1

3 pages, 164 KiB  
Editorial
Special Issue “Recent Advances in the Food Safety and Quality Management Techniques”
by Anand Babu Perumal, Xiaoli Li and Yong He
Foods 2024, 13(24), 4165; https://doi.org/10.3390/foods13244165 - 23 Dec 2024
Viewed by 666
Abstract
Food quality and safety are essential from the health and fiscal points of view [...] Full article
(This article belongs to the Special Issue Recent Advances in the Food Safety and Quality Management Techniques)
25 pages, 6453 KiB  
Article
Comparison of Multiple NIR Instruments for the Quantitative Evaluation of Grape Seed and Other Polyphenolic Extracts with High Chemical Similarities
by Matyas Lukacs, Flora Vitalis, Adrienn Bardos, Judit Tormási, Krzysztof B. Bec, Justyna Grabska, Zoltan Gillay, Rita A. Tömösközi-Farkas, László Abrankó, Donatella Albanese, Francesca Malvano, Christian W. Huck and Zoltan Kovacs
Foods 2024, 13(24), 4164; https://doi.org/10.3390/foods13244164 - 23 Dec 2024
Viewed by 2381
Abstract
Grape seed extract (GSE), one of the world’s bestselling dietary supplements, is prone to frequent adulteration with chemically similar compounds. These frauds can go unnoticed within the supply chain due to the use of unspecific standard analytical methods for quality control. This research [...] Read more.
Grape seed extract (GSE), one of the world’s bestselling dietary supplements, is prone to frequent adulteration with chemically similar compounds. These frauds can go unnoticed within the supply chain due to the use of unspecific standard analytical methods for quality control. This research aims to develop a near-infrared spectroscopy (NIRS) method for the rapid and non-destructive quantitative evaluation of GSE powder in the presence of multiple additives. Samples were prepared by mixing GSE with pine bark extract (PBE) and green tea extract (GTE) on different levels between 0.5 and 13% in singular and dual combinations. Measurements were performed with a desktop and three different handheld devices for performance comparison. Following spectral pretreatment, partial least squares regression (PLSR) and support vector regression (SVR)-based quantitative models were built to predict extract concentrations and various chemical parameters. Cross- and external-validated models could reach a minimum R2p value of 0.99 and maximum RMSEP of 0.27% for the prediction of extract concentrations using benchtop data, while models based on handheld data could reach comparably good results, especially for GTE, caffeic acid and procyanidin content prediction. This research shows the potential applicability of NIRS coupled with chemometrics as an alternate, rapid and accurate quality evaluation tool for GSE-based supplement mixtures. Full article
(This article belongs to the Special Issue The Non-destructive Testing, In Situ Analysis, and Automated Sorting of Food/Agricultural Product Quality)
►▼ Show Figures

Figure 1

21 pages, 1849 KiB  
Article
The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products
by Radosław Bogusz, Anna Onopiuk, Marta Chmiel, Anna Piotrowska, Eliza Kostyra, Edyta Lipińska, Joanna Bryś, Katarzyna Samborska and Dorota Pietrzak
Foods 2024, 13(24), 4163; https://doi.org/10.3390/foods13244163 - 22 Dec 2024
Viewed by 697
Abstract
The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C—control, HP1%, HP2%—with 1 or 2% of honey powder [...] Read more.
The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C—control, HP1%, HP2%—with 1 or 2% of honey powder addition. The cooking loss, basic chemical composition, water activity, texture, color, lipid oxidation (TBARS and PDSC), microbiological and sensory quality, and volatile compounds profile were determined. The adverse changes in lipids were slower in products with honey powder added compared to control product, revealing lower TBARS index values and longer oxidation induction times. After 14 days of storage, HP2% products showed significantly lower (up to 50%) TBARS values than control products. Furthermore, honey powder addition reduced the growth of psychrotrophic and lactic acid bacteria for up to 14 days of storage in comparison to the control products. However, deterioration of the volatile compounds profile (presence of alcohols and sulfur compounds) and occurrence of storage odor and flavor had an impact on the poorer sensory desirability of the control and HP1% products. Additional research is necessary aiming to improve the sensory quality of products with honey powder addition. Full article
(This article belongs to the Special Issue New Approaches to Improving the Quality and Safety of Meat and Meat Products)
►▼ Show Figures

Figure 1

16 pages, 5871 KiB  
Article
Changes to Pork Bacterial Counts and Composition After Dielectric Barrier Discharge Plasma Treatment and Storage in Modified-Atmosphere Packaging
by Yi Zhou, Huixin Zuo, Zhaoqi Dai, Zonglin Guo, Benjamin W. B. Holman, Yanqin Ding, Jingying Shi, Xiaoxiao Ding, Mingming Huang and Yanwei Mao
Foods 2024, 13(24), 4162; https://doi.org/10.3390/foods13244162 - 22 Dec 2024
Viewed by 811
Abstract
The aim of this study was to compare the succession of natural microbiota in pork held under refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma treatment. Two methods were used to assess the impact of DBD on microorganisms. [...] Read more.
The aim of this study was to compare the succession of natural microbiota in pork held under refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma treatment. Two methods were used to assess the impact of DBD on microorganisms. Firstly, traditional selective media (SM) were employed to detect the bactericidal effects of DBD on Pseudomonas spp., Enterobacteriaceae, Lactic acid bacteria (LAB), and Brochothrix thermosphacta. Secondly, the thin agar layer (TAL) method was used to further evaluate the bactericidal effects of DBD. In addition, the Baranyi and Roberts model was applied to explore the kinetic parameters of Pseudomonas spp., Enterobacteriaceae, LAB, and B. thermosphacta during storage. Finally, the modified Lotka–Volterra model was used to describe the interactions between each microorganism. The study found that when using traditional selective media (SM), 85 kV DBD had a significant bactericidal effect on Pseudomonas spp., Enterobacteriaceae, LAB, and Brochothrix thermosphacta. However, when using the thin agar layer (TAL) method, the results suggested that DBD had no significant bactericidal effect, suggesting that DBD caused sublethal damage to the natural microorganisms on pork. Analysis with the Baranyi and Roberts model showed that DBD treatment significantly extended the lag phase of these four types of microorganisms and significantly reduced the μmax of all microorganisms except LAB. The analysis results of the modified Lotka–Volterra model showed that LAB had a greater impact on Pseudomonas spp., Enterobacteriaceae, and B. thermosphacta (a21 > a12). In conclusion, DBD treatment was shown to have a significant sublethal bactericidal effect that impacted both the count and composition of natural microorganisms found on pork. Full article
(This article belongs to the Special Issue Optimization of Non-thermal Technology in Food Processing)
►▼ Show Figures

Figure 1

17 pages, 1080 KiB  
Article
Beyond the Myths: Brazilian Consumer Perceptions of Functional Food
by Luis Gustavo Saboia Ponte, Suliene França Ribeiro, Adriane Elisabete Costa Antunes, Rosangela Maria Neves Bezerra and Diogo Thimoteo da Cunha
Foods 2024, 13(24), 4161; https://doi.org/10.3390/foods13244161 - 22 Dec 2024
Viewed by 757
Abstract
The growing consumer interest in functional foods and healthy eating can unfortunately lead to the spread of misinformation and the belief in food-related myths. This study analyzed Brazilian consumers’ perceptions and beliefs about facts and myths regarding functional foods, focusing on attitudes, reference [...] Read more.
The growing consumer interest in functional foods and healthy eating can unfortunately lead to the spread of misinformation and the belief in food-related myths. This study analyzed Brazilian consumers’ perceptions and beliefs about facts and myths regarding functional foods, focusing on attitudes, reference groups, and sociocultural factors affecting their perception. A theoretical model was developed, incorporating constructs such as attitudes (reward, trust, necessity, safety), beliefs, and reference groups. Data from 600 participants in the Southeast (n = 300) and Northeast (n = 300) of Brazil were collected through online questionnaires, with responses measured on a five-point Likert scale. Myths (widely held ideas lacking scientific basis) and ‘facts’ (evidence-based information) regarding functional food were selected via literature review and validated by nutrition experts. Structural equation modeling revealed that perceived necessity and reward were positively associated with myths, while safety perception was negatively associated with myths. Reference groups and beliefs were positively associated with facts. Cluster analysis identified two consumer profiles: (1) safety-conscious individuals, who prioritize food safety, and (2) engaged critics, influenced by reference groups and actively seeking information. These findings highlight the importance of culturally tailored communication strategies for countering myths and promoting functional foods in Brazil. Regulatory bodies in Brazil must enhance oversight of health claims to build consumer trust and encourage informed choices, fostering mindful consumption habits. Full article
(This article belongs to the Special Issue Decoding Consumer Choices: Exploring the Complexities of Decision-Making in the Modern Marketplace)
►▼ Show Figures

Graphical abstract

28 pages, 3258 KiB  
Review
Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
by Xiaolu Li, Yicheng Wu, Ruilin Duan, Haoran Yu, Siyao Liu and Yulong Bao
Foods 2024, 13(24), 4160; https://doi.org/10.3390/foods13244160 - 22 Dec 2024
Viewed by 1353
Abstract
Oats (Avena sativa L.) are an important cereal crop with diverse applications in both food and forage. Oat β-glucan has gained attention for its beneficial biological activities, such as reducing cardiovascular risk, preventing diabetes, and enhancing intestinal health. Despite its potential, more [...] Read more.
Oats (Avena sativa L.) are an important cereal crop with diverse applications in both food and forage. Oat β-glucan has gained attention for its beneficial biological activities, such as reducing cardiovascular risk, preventing diabetes, and enhancing intestinal health. Despite its potential, more comprehensive research is required to explore its preparation, modification, bioactivities, and applications. This review highlights recent advancements in the determination and preparation of oat β-glucan, explores its biological activities and mechanisms, and examines the impact of food processing techniques on its properties. This review is intended to provide a theoretical foundation and reference for the development and application of oat β-glucan in the functional food industry. Full article
(This article belongs to the Special Issue Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology)
►▼ Show Figures

Figure 1

24 pages, 6341 KiB  
Article
Multi-Element Fingerprinting Combined with Chemometrics for Identification of Seaweeds and Innovative Risk–Benefit Assessment
by Yuansheng Guo, Tiantian Zuo, Shuo Gong, Anzhen Chen, Hongyu Jin, Jing Liu, Qi Wang, Jingjing Liu, Shuai Kang, Ping Li, Feng Wei and Shuangcheng Ma
Foods 2024, 13(24), 4159; https://doi.org/10.3390/foods13244159 - 22 Dec 2024
Viewed by 586
Abstract
Seaweeds are one of the major marine foods with high values. The diversity of seaweed species significantly impacts their quality and is closely linked to their purity and safety. For the first time, this study established a model to discriminate seaweed species using [...] Read more.
Seaweeds are one of the major marine foods with high values. The diversity of seaweed species significantly impacts their quality and is closely linked to their purity and safety. For the first time, this study established a model to discriminate seaweed species using a multi-element fingerprinting approach for species identification. Twenty-nine elements derived from seaweeds were analyzed. Chemometrics showed that seaweed samples could be well separated by the established multi-element fingerprints, of which Ag, Mn, Sr, and K were the most important variables for discrimination. Furthermore, the present study proposed an innovative risk–benefit assessment strategy for seaweeds that considers both risks and benefits, developing a novel risk–benefit assessment model from both dietary and medicinal perspectives for the first time. Our innovative strategy was well-conceived to accurately and effectively differentiate seaweeds based on species and scientifically evaluate both benefits and risks associated with seaweeds. This strategy is poised to offer invaluable insights into the sustainable growth of the seaweed sector and to bolster public health initiatives, ensuring a robust and forward-looking approach to both industry and healthcare advancements. Full article
(This article belongs to the Section Food Analytical Methods)
►▼ Show Figures

Graphical abstract

15 pages, 2203 KiB  
Article
Comprehensive Analysis of Physicochemical Properties and Sensory Attributes of Original-Cut Potato Chips in the Chinese Market
by Guangcan Cui, Ting Wang, Zeyu Cai, Jianglin Liu, Yutong Hu, Qingguo Wang and Tengfei Liu
Foods 2024, 13(24), 4158; https://doi.org/10.3390/foods13244158 - 22 Dec 2024
Viewed by 937
Abstract
This study investigates the Chinese market’s physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were examined alongside sensory evaluations. Significant variations were observed across all the parameters. Color analysis [...] Read more.
This study investigates the Chinese market’s physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were examined alongside sensory evaluations. Significant variations were observed across all the parameters. Color analysis revealed diverse L*, a*, and b* values, with total color difference (ΔE) strongly correlating with sensory scores (r = 0.73, p < 0.01). A compositional analysis showed substantial differences in protein (5.19–8.51%), fat (27.91–40.16%), and moisture (0.67–3.78%) contents. Acrylamide levels varied widely (166.7–1101.78 mg/kg), positively correlating with the sucrose content (r = 0.57, p < 0.05). A textural analysis demonstrated significant variations in hardness (379.38–1103.6 gf) and fracturability (167.5–857.77 gf), with fracturability negatively correlating with sensory scores (r = −0.75, p < 0.01). A sensory evaluation revealed distinct brand preferences, with the total scores ranging from 65 to 85. This comprehensive analysis provides valuable insights into the complex interplay between the physicochemical properties and consumer perception of potato chips in the Chinese market and offers potential directions for product optimization and quality control in the snack food industry, inspiring hope and innovation among industry professionals. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
►▼ Show Figures

Figure 1

16 pages, 3827 KiB  
Article
Effects of Steaming on Fresh Edible Kernels of Waxy and Normal Maize Determined by Metabolomic Analysis
by Yonghui He, Yingjie Zhu, Guangxuan Jiang, Mingyue Xu, Huanhuan Liu, Xuecai Zhang and Zhitong Yin
Foods 2024, 13(24), 4157; https://doi.org/10.3390/foods13244157 - 22 Dec 2024
Viewed by 570
Abstract
The understanding of the characteristics and metabolite changes in waxy and normal maize kernels after cooking is rather limited. This study was designed to meticulously analyze the differences in characteristics and metabolites of these kernels before and after steaming. To cut environmental impacts, [...] Read more.
The understanding of the characteristics and metabolite changes in waxy and normal maize kernels after cooking is rather limited. This study was designed to meticulously analyze the differences in characteristics and metabolites of these kernels before and after steaming. To cut environmental impacts, samples were obtained by pollinating one ear with mixed pollen. Non-targeted metabolomics was used to analyze metabolites comprehensively. The results demonstrated that a total of 4043 annotated metabolites were identified. Principal component analysis (PCA) indicated distinct variances between kernels before and after steaming and between the two maize types. Steaming led to an increase in differential metabolites (DEMs) for both maize varieties, noticeably in waxy maize. In waxy maize, the down-regulated DEMs were associated with lipid metabolism, while the up-regulated ones were related to amino acid, phenylpropanoid, and flavone metabolism. Compared to steamed normal maize kernels, waxy maize had more DEMs in purine and steroid pathways, fewer in fatty acid, α-linolenic acid, and phenylpropanoid ones, with marked differences in secondary metabolites like those in amino acid metabolism. This study offers a vital foundation and direction for future research on metabolic pathways regarding maize quality improvement and flavor regulation. Full article
(This article belongs to the Section Foodomics)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-205
Previous Issue
Next Issue
Back to TopTop