Foods

13 pages, 1288 KiB

Open AccessArticle

Sustainable Protein Sources: Functional Analysis of Tenebrio molitor Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods

by Marcelina Maciejewska, Anna Dąbrowska and Marina Cano-Lamadrid

Foods 2025, 14(2), 333; https://doi.org/10.3390/foods14020333 - 20 Jan 2025

Viewed by 639

Abstract

This study explores the potential of Tenebrio molitor protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning technical advancements with consumer preferences, this research bridges the [...] Read more.

This study explores the potential of Tenebrio molitor protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning technical advancements with consumer preferences, this research bridges the gap between laboratory innovation and market feasibility, contributing to the development of sustainable functional foods. The study optimized the process of enzyme hydrolysis using serine protease from Cucurbita ficifolia, thereby enhancing DPPH scavenging capacity increased from 3.15 ± 0.53 to 8.17 ± 0.62 µM Trolox/mL and ABTS decolorization capacity increased from 4.29 ± 0.01 to 10.29 ± 0.01 µM Trolox/mL after 5 h of hydrolysis. Consumer surveys incorporating the Food Neophobia, Insect Phobia, and Entomophagy Scales revealed demographic and cultural influences on entomophagy acceptance. Among respondents, 27.1% in Poland and 25.7% in Spain had previously consumed insect-based products, while Polish participants showed a higher willingness to adopt insect-enriched foods. The study confirmed that hydrolysis enhances the antioxidant activity of T. molitor protein hydrolysates and that demographic and cultural factors significantly influence consumer acceptance of insect-based foods. Full article

(This article belongs to the Special Issue Recent Trends in Designing Novel Foods: Nutritional Profiles and Consumer Perceptions)

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16 pages, 2156 KiB

Open AccessArticle

In Vitro and In Ovo Evaluation of Oenothera biennis L. Oil as an Alternative Preservative for Oil-Based Products

by Ramona Fecker, Ștefana Avram, Ileana Cocan, Ersilia Alexa, Larisa Bora, Daliana Minda, Ioana Zinuca Magyari-Pavel, Cristina Adriana Dehelean and Corina Danciu

Foods 2025, 14(2), 332; https://doi.org/10.3390/foods14020332 - 20 Jan 2025

Viewed by 493

Abstract

There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while providing additional health benefits, offer a promising solution. Evening [...] Read more.

There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while providing additional health benefits, offer a promising solution. Evening primrose oil, a rich source of antioxidant compounds with numerous biological benefits, emerges as a potential natural preservative for oil-based products. Our study evaluates a combination of sunflower oil, a widely used cold-pressed oil, with evening primrose oil for potential applications in various fields such as cosmetic, pharmaceutical, or food manufacturing. Various methods were applied to assess oxidative stability by calculating the peroxide value, the p-anisidine value, and the total oxidation value, while biological safety was evaluated using the chick embryo’s chorioallantoic membrane and histological analysis. The findings highlight that evening primrose oil, with its balanced effects on epithelial tissues and vascularization, as well as its strong anti-lipid peroxidation properties, is a suitable alternative to synthetic preservatives when used in combination with cold-pressed oils. This proposed oil combination, emphasizing the safety and beneficial properties of evening primrose oil, shows significant potential for applications in the pharmaceutical industry, dermatology, cosmetology, and food manufacturing. Full article

(This article belongs to the Special Issue Innovation and Research: Safeguarding Food Safety and Quality—the One Health Approach)

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36 pages, 1119 KiB

Open AccessReview

Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients

by Shiqi Zheng, Zhoumei Huang, Li Dong, Daotong Li, Xiaosong Hu, Fang Chen and Chen Ma

Foods 2025, 14(2), 331; https://doi.org/10.3390/foods14020331 - 20 Jan 2025

Viewed by 560

Abstract

Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods [...] Read more.

Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry. Methods: This paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. Sustainable techniques, including supercritical fluid extraction and ultrasound-assisted extraction, are compared with traditional methods, for their efficiency in extracting high-value compounds from FVW while minimizing environmental impact. Discussions: Sustainable extraction of FVW compounds is sustainable and beneficial for novel food ingredients. However, challenges in scalability and cost need to be addressed for wider adoption in the food sector. Conclusions: Sustainable extraction techniques effectively extract phytochemicals from FVW, preserving bioactivity and reducing environmental load. These methods show promise for sustainable food ingredient development. Full article

(This article belongs to the Section Food Engineering and Technology)

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19 pages, 8065 KiB

Open AccessArticle

Effects of Lutjanus erythropterus Protein on Depression-like Behavior and Gut Microbiota in Stressed Juvenile Mice

by Jinjin Luo, Chen Wang, Weichang Ye, Ruiyang He, Ling Huang, Zhijia Fang, Qi Deng, Mei Qiu, Lijun Sun and Ravi Gooneratne

Foods 2025, 14(2), 330; https://doi.org/10.3390/foods14020330 - 20 Jan 2025

Viewed by 681

Abstract

Lutjanus erythropterus protein (Lep) exhibits anti-inflammatory effects, but its antidepressant activity is unknown. This study used a 44-day chronic unpredictable mild stress (CUMS) model to determine whether Lep has a beneficial effect through the gut–brain axis in 3-week-old male C57BL/6 mice. Gavaging with Lep [...] Read more.

Lutjanus erythropterus protein (Lep) exhibits anti-inflammatory effects, but its antidepressant activity is unknown. This study used a 44-day chronic unpredictable mild stress (CUMS) model to determine whether Lep has a beneficial effect through the gut–brain axis in 3-week-old male C57BL/6 mice. Gavaging with Lep solution alleviated the depression-like behavior and anxiety symptoms in CUMS growing mice. Administration of Lep decreased serum IL-1β, IL-2, IL-6, and TNF-α levels and restored colonic mucosal damage. In addition, Lep improved the disturbance of 5-hydroxytryptamine (5-HT) secretion in the gut–brain axis. Pearson analysis revealed that gut short-chain fatty acid (SCFAs) concentration significantly (p < 0.05) correlated with mucosal damage scores and the depression-like behavior index. Lep was able to prevent the gut SCFA enrichment. Lep upregulated gut Muribaculaceae and downregulated SCFA-producing bacteria by replenishing deficient amino acid (AA) (tryptophan, alanine, aspartate, glutamate) and decreased (p < 0.01) the gene abundance of the AA metabolism pathway of SCFA-producing bacteria, thereby preventing gut SCFA enrichment and alleviating associated depression-like behavior. These findings indicate that Lep could attenuate depression in CUMS juvenile mice via the gut microbiota-SCFA–brain axis. Full article

(This article belongs to the Special Issue Food Bioactive Compounds: Extraction, Identification and Application)

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19 pages, 2787 KiB

Open AccessArticle

Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration

by Lama Ismaiel, Ancuta Nartea, Benedetta Fanesi, Paolo Lucci, Deborah Pacetti, Henry Jaeger and Felix Schottroff

Foods 2025, 14(2), 329; https://doi.org/10.3390/foods14020329 - 20 Jan 2025

Viewed by 636

Abstract

Extending sardine shelf life while maintaining their quality is challenging even with non-thermal technologies like high-pressure processing (HPP). This study examines the effects of HPP at 400 and 600 MPa for holding times of 1, 2.5, 5, and 10 min on fresh sardines [...] Read more.

Extending sardine shelf life while maintaining their quality is challenging even with non-thermal technologies like high-pressure processing (HPP). This study examines the effects of HPP at 400 and 600 MPa for holding times of 1, 2.5, 5, and 10 min on fresh sardines during 14 days of cold storage. Physicochemical attributes, including texture, color, and volatile organic profiles, were assessed. Increasing both pressure and holding times resulted in increased levels of hardness, chewiness, and L* during storage. HPP-treated samples maintained lower a* values compared to the control ones by the end of the experiment. The volatile profile of HPP samples was significantly affected compared to control samples, which developed exclusively volatile oxidation compounds (hexanal and 2,4-hexadienal) by the end of the storage. Volatile groups such as aldehyde and ketone were slightly impacted by both storage and HPP treatments (i.e., pressure and holding time). Ketone levels were consistently lower in all treated samples, ranging from 25.3% to 33.6% at 400 MPa and 600 MPa, respectively, compared to the control samples, which had a ketone level of 40.5% on day 14. These findings indicate the potential of HPP in prolonging shelf life and preserving quality in the sardine market. Full article

(This article belongs to the Section Food Engineering and Technology)

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11 pages, 1705 KiB

Open AccessArticle

Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation

by Oluwatoyin O. Sangokunle, Sarah G. Corwin and Bruce R. Hamaker

Foods 2025, 14(2), 328; https://doi.org/10.3390/foods14020328 - 20 Jan 2025

Viewed by 470

Abstract

This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a pancreatic alpha-amylase (PAA) and rat intestinal acetone [...] Read more.

This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a pancreatic alpha-amylase (PAA) and rat intestinal acetone powder (RIAP) mixture. Chickpea starch, exhibiting a slow digestibility profile, was incorporated as an ingredient to confer slow digestibility to refined wheat flour bread. Our findings reveal that some PSs exhibited low digestibility when gelatinized (100 °C, 30 min) and retrograded (7 days, 4 °C). Rapid retrogradation was observed in starch from chickpeas, lentils, field peas, adzuki beans, navy beans, large lima beans, and great northern beans. The incorporation of chickpea starch into fortified bread significantly improved its slow digestibility properties. This study reveals the potential of pulse starch as a promising functional ingredient for baked products, related to the faster retrogradation of many pulse-sourced starches. These findings contribute valuable insights into the slow digestibility attributes of pulse starches for developing food products with enhanced nutritional profiles. Full article

(This article belongs to the Special Issue Functional Regulation, High-Value Processing and the Utilization of Starch-Based Foods)

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19 pages, 1629 KiB

Open AccessArticle

The Effect of the Glucosinolate Sinigrin on Alterations in Molecular Biomarkers of the Myocardium in Swiss Mice

by Nikola Ferara, Vedran Balta, Domagoj Đikić, Dyana Odeh, Ana Mojsović-Ćuić, Lana Feher Turković, Dario Dilber, Anđelo Beletić, Irena Landeka Jurčević and Ivana Šola

Foods 2025, 14(2), 327; https://doi.org/10.3390/foods14020327 - 20 Jan 2025

Viewed by 767

Abstract

Glucosinolates are chemically stable compounds that exhibit biological activity in the body following hydrolysis catalyzed by the enzyme myrosinase. While existing in vitro and in vivo studies suggest that the hydrolysis products of glucosinolates predominantly exert beneficial effects in both human and animal [...] Read more.

Glucosinolates are chemically stable compounds that exhibit biological activity in the body following hydrolysis catalyzed by the enzyme myrosinase. While existing in vitro and in vivo studies suggest that the hydrolysis products of glucosinolates predominantly exert beneficial effects in both human and animal organisms, some studies have found that the excessive consumption of glucosinolates may lead to toxic and anti-nutritional effects. Given that glucosinolates are primarily ingested in the human diet through dietary supplements and commercially available cruciferous vegetables, we investigated the in vivo effects of the glucosinolate sinigrin on molecular markers in the myocardia of healthy Swiss mice. This study aims to elucidate whether sinigrin induces positive or negative physiological effects in mammals following consumption. The alterations in myocardial parameters were assessed by measuring metabolic, inflammatory, structural, and antioxidant markers. Our findings revealed that subchronic exposure to sinigrin in the myocardia of female mice resulted in a significant increase (p ≤ 0.05) in the levels of the myokine irisin, matrix metalloproteinases (MMP-2, MMP-9), catalase (CAT), and total glutathione (tGSH), alongside a marked decrease (p ≤ 0.05) in the levels of atrial natriuretic peptide (ANP), compared to the control group consisting of both female and male mice. These results suggest that the hydrolysis products of sinigrin may exert a potentially toxic effect on the myocardial tissue of female mice and possess the capability to modulate transcription factors in vivo in a sex-dependent manner. This observation calls for further investigation into the mechanisms regulating the actions of glucosinolate hydrolysis products, their interactions with sex hormones, and the determination of permissible intake levels associated with both beneficial and adverse outcomes. Full article

(This article belongs to the Section Plant Foods)

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14 pages, 5192 KiB

Open AccessArticle

Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads

by Haocheng Liu, Jiguo Yang, Yujuan Xu, Jing Wen, Jinfeng Zhou, Zhijie Xu, Jian Li, Xueke Sun and Weili Si

Foods 2025, 14(2), 326; https://doi.org/10.3390/foods14020326 - 20 Jan 2025

Viewed by 485

Abstract

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during [...] Read more.

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The results indicated that MO reduced the content of free water, leading to a decrease in the spin–spin relaxation time of free water (T23). At the same time, the increase in the content of bound water resulted in an increase in the spin–spin relaxation time of bound water (T21). Rheological and SEM analyses revealed that MO preserved the dough’s microstructure and improved its rheological properties, reducing mechanical damage and inhibiting free water crystallization. This study found that by 8 weeks of frozen storage, the frozen dough containing 0.6% MO exhibited the best fermentation performance, with a larger fermentation volume and specific volume, and lower bread hardness, measuring 80 mL, 3.48 mL/g, and 1.10 N, respectively. These findings highlight MO’s potential in terms of enhancing frozen dough quality by maintaining the moisture balance and structural integrity during storage, offering a practical approach to improving bakery product quality. Full article

(This article belongs to the Section Food Quality and Safety)

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14 pages, 1041 KiB

Open AccessArticle

Exploitation of the Nutraceutical Potential of the Infesting Seaweed Chaetomorpha linum as a Yellow Mealworms’ Feed: Focus on Nutrients and Antioxidant Activity

by Annalaura Brai, Edoardo Brogi, Franca Tarchi, Federica Poggialini, Chiara Vagaggini, Sauro Simoni, Valeria Francardi and Elena Dreassi

Foods 2025, 14(2), 325; https://doi.org/10.3390/foods14020325 - 20 Jan 2025

Viewed by 763

Abstract

According to the Sustainable Blue Economy Communication, the Farm to Fork Strategy, and the European Green Deal, novel business models supporting the use of resources from oceans and seas are of primary importance. Interestingly, several infesting seaweeds are consumed as foods in Asia [...] Read more.

According to the Sustainable Blue Economy Communication, the Farm to Fork Strategy, and the European Green Deal, novel business models supporting the use of resources from oceans and seas are of primary importance. Interestingly, several infesting seaweeds are consumed as foods in Asia and are fundamental ingredients in several traditional dishes. Herein, according to the circular economy approach, we investigate the use of Chaetomorpha linum (CL) as a Tenebrio molitor larvae feed in different percentages: 20%, 50%, and 100%, respectively. We analyzed the effects of CL on the survival and biometric parameters of larvae. The survival rate remained comparable to the control, while the mean weight was inversely proportional to the CL%. The nutrient composition was substantially different from the control, showing increased protein and reduced fat content. Analysis of the secondary metabolites revealed a better fatty acid composition, rich in PUFA, with lipid nutritional indexes comparable to seaweeds and crabs. The simulated gastrointestinal digestion highlights the increased content of essential amino acids, and a two times higher antioxidant activity with respect to the control. Taken together, our results confirm that CL can be used as a TML supplement, with beneficial effects in protein content and fat quality. Full article

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

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17 pages, 294 KiB

Open AccessArticle

Seasonal Changes in the Elemental Composition of Five Valuable Fish Species (Sparidae) from Bozcaada, North Aegean Sea: A Health Risk and Nutritional Benefit Assessment

by İlknur Yuvka, Ali Rıza Kosker, Mustafa Durmus, Yılmaz Ucar and Yesim Ozogul

Foods 2025, 14(2), 324; https://doi.org/10.3390/foods14020324 - 20 Jan 2025

Viewed by 494

Abstract

This study investigates the seasonal variations in the elemental composition of five economically valuable Sparidae fish species from Bozcaada, North Aegean: red seabream (Pagrus major), gilthead seabream (Sparus aurata), saddled seabream (Oblada melanura), white seabream (Diplodus [...] Read more.

This study investigates the seasonal variations in the elemental composition of five economically valuable Sparidae fish species from Bozcaada, North Aegean: red seabream (Pagrus major), gilthead seabream (Sparus aurata), saddled seabream (Oblada melanura), white seabream (Diplodus sargus), and common dentex (Dentex dentex), with a focus on both essential minerals and toxic metals. Fish samples (n = 10 per species per season) were collected across four seasons, and their weights and lengths were recorded. The concentrations of elements such as calcium, potassium, magnesium, phosphorus, copper, iron, manganese, zinc, chromium, nickel, selenium, cadmium, and mercury were analyzed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The elemental concentrations varied as follows: Ca (11,388.46–55,470.76), K (17,230.83–27,594.86), Mg (1436.02–2326.73), Na (1962.30–7847.41), P (13,112.11–15,516.57), Fe (107.61–282.00), Cu (36.44–59.13), Mn (6.19–19.87), Zn (98.67–256.26), Cr (4.54–11.96), Ni (6.33–13.89), Se (0.82–7.33), Cd (0.08–0.32), and Hg (0.08–1.50) mg/kg. Health risk assessments, including Estimated Weekly Intake (EWI), Target Hazard Quotient (THQ), and Cancer Risk (CR), were calculated for both adult and child consumers. The results showed that while the essential minerals remained within safe limits, seasonal variations in the concentrations of toxic metals could pose potential health risks, particularly with frequent consumption. This research provides valuable insights into balancing the nutritional benefits and safety of fish from Bozcaada, offering recommendations for informed consumption and public health policies aimed at optimizing benefits while minimizing risks. Full article

(This article belongs to the Section Foods of Marine Origin)

16 pages, 592 KiB

Open AccessArticle

What Drives Generation Z to Avoid Food Waste in China? An Empirical Investigation

by Xin Qi, Muyuan Li, Jiayi Chen, Guohua Zhan and Lu Niu

Foods 2025, 14(2), 323; https://doi.org/10.3390/foods14020323 - 20 Jan 2025

Viewed by 477

Abstract

Avoiding food waste has become an important global issue. Given the global impact of food waste and the profound influence of Generation Z on future development, it is crucial to guide them in cultivating awareness and behaviors to reduce food waste, thereby promoting [...] Read more.

Avoiding food waste has become an important global issue. Given the global impact of food waste and the profound influence of Generation Z on future development, it is crucial to guide them in cultivating awareness and behaviors to reduce food waste, thereby promoting sustainable development. Considering young consumers’ specific characteristics and consumption environment, this study extended the Theory of Planned Behavior (TPB) framework by adding two constructs of moral self-identity and scarcity mindset. An online survey was conducted, receiving 417 valid responses, and the data were analyzed using structural equation modeling. This study shows that subjective norms, attitudes, and perceived behavioral control positively influence Generation Z’s intentions to avoid food waste. Meanwhile, moral self-identity remarkably positively influences attitudes and perceived behavioral control, which in turn affects intention to avoid food waste. Moreover, the positive moderating role of scarcity mindset is verified. This study refines the exploration of food waste within the realm of the Generation Z group, and the findings are beneficial for relevant stakeholders to further develop personalized promotion strategies for Generation Z. Full article

(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)

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6 pages, 174 KiB

Open AccessEditorial

Risk Perception, Communication and Behaviour Towards Food Safety Issues

by Diogo Thimoteo da Cunha

Foods 2025, 14(2), 322; https://doi.org/10.3390/foods14020322 - 19 Jan 2025

Viewed by 640

Abstract

“In spite of over 100 years of research and millions of dollars spent, food safety remains a worldwide public health issue (Christoper Griffith cited in Yiannas (2009) [...] Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

13 pages, 898 KiB

Open AccessArticle

Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk

by Tareq M. Osaili, Dinesh Kumar Dhanasekaran, Fayeza Hasan, Reyad S. Obaid, Anas A. Al-Nabulsi, Amin N. Olaimat, Leila Cheikh Ismail, Nadia Alkalbani, Mutamed Ayyash, Gafar Babatunde Bamigbade, Richard Holley, Adan Shahzadi Cheema, Wael Ahmad Bani Odeh, Khalid Abdulla Mohd and Ayesha Khalid Haji Kamal

Foods 2025, 14(2), 320; https://doi.org/10.3390/foods14020320 - 19 Jan 2025

Viewed by 599

Abstract

High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii) evaluate the impact of 350 MPa HPP [...] Read more.

High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii) evaluate the impact of 350 MPa HPP on total plate count (TPC), yeasts and molds (YM), and lactic acid bacteria (LAB) in camel milk; (iii) investigate the behavior of several spoilage-causing bacteria during storage at 4 °C and 10 °C for up to 10 d post-HPP treatment; and (iv) assess the effect of HPP on the protein degradation of camel milk. The D-values for L. monocytogenes, E. coli O157:H7, and Salmonella spp. were 3.77 ± 0.36 min, 1.48 ± 0.08 min, and 2.10 ± 0.13 min, respectively. The HPP treatment decreased pathogenic microorganisms by up to 2 to 3 log cfu/mL (depending on treatment conditions). However, HPP reduced TPC, YM, and LAB by <1 log cfu/mL, regardless of the length of pressure exposure. HPP treatment, even at extended holding times, did not significantly alter either the proteolytic activity or casein micelle structure in camel milk. This study highlights HPP as a promising non-thermal technique for enhancing the microbiological safety of camel milk. Full article

(This article belongs to the Special Issue Application of Novel Thermal and Non-Thermal Technologies to the Dairy Industry)

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19 pages, 2015 KiB

Open AccessArticle

Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study

by Eleni Nanou, Marios Bekogianni, Theodoros Stamatoukos and Stelios Couris

Foods 2025, 14(2), 321; https://doi.org/10.3390/foods14020321 - 18 Jan 2025

Viewed by 705

Abstract

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the [...] Read more.

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In this work, two optical spectroscopic techniques, namely, Laser-Induced Breakdown Spectroscopy (LIBS) and UV-Vis-NIR absorption spectroscopy, are employed and are assessed for EVOO adulteration detection, using the same set of olive oil samples. In total, 184 samples were studied, including 40 EVOOs and 144 binary mixtures with pomace, soybean, corn, and sunflower oils, at various concentrations (ranging from 10 to 90% w/w). The emission data from LIBS, related to the elemental composition of the samples, and the UV-Vis-NIR absorption spectra, related to the organic ingredients content, are analyzed, both separately and combined (i.e., fused), by Linear Discriminant Analysis (LDA), Support Vector Machines (SVMs), and Logistic Regression (LR). In all cases, very highly predictive accuracies were achieved, attaining, in some cases, 100%. The present results demonstrate the potential of both techniques for efficient and accurate olive oil authentication issues, with the LIBS technique being better suited as it can operate much faster. Full article

(This article belongs to the Special Issue The Non-destructive Testing, In Situ Analysis, and Automated Sorting of Food/Agricultural Product Quality)

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27 pages, 8245 KiB

Open AccessArticle

Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products

by Christine (Neagu) Dragomir, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu and Ersilia Alexa

Foods 2025, 14(2), 319; https://doi.org/10.3390/foods14020319 - 18 Jan 2025

Viewed by 637

Abstract

This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The [...] Read more.

This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit. The results indicated that fortifying wheat flour with lentil flour, both in non-germinated and sprouted forms, increased the protein by 0.6–35.2% and mineral content of the samples and decreased the lipids by 8.3–43.2% and the carbohydrates by 2.8–9.4%. The total polyphenol content (TPC) increased by fortifying the wheat flour with non-germinated and sprouted lentil flour, the increase being between 39.2–131.4%. Regarding individual polyphenols, nine polyphenols were determined, of which epicatechin (46.979 mg/kg) and quercetin (45.95 mg/kg) were identified in the highest concentration in the composite flours. The increase in micronutrient intake by fortifying wheat flour with black lentil flour in both germinated and ungerminated form is more significant compared to the increases recorded in the case of the main macronutrients (Ca, Na, Mg, and K). The micronutrients increased in the composite flours in the order: Cu < Zn < Fe < Mn. The MIXOLAB profile highlighted that black lentil flour, although having a higher absorption index than that recommended for biscuit production, would improve the stability of the dough. Full article

(This article belongs to the Special Issue Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical Properties, Nutritional Value, and Sensory Quality)

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16 pages, 2959 KiB

Open AccessArticle

Efficacy of Household and Commercial Washing Agents in Removing the Pesticide Thiabendazole Residues from Fruits

by Xinyi Du, Lauren Ho, Sisheng Li, Jeffery Doherty, Junghak Lee, John M. Clark and Lili He

Foods 2025, 14(2), 318; https://doi.org/10.3390/foods14020318 - 18 Jan 2025

Viewed by 710

Abstract

Pesticide residues on fruits pose a global food safety concern, emphasizing the need for effective and practical removal strategies to ensure safe consumption. This study investigates the efficacy of household ingredients (corn starch, all-purpose flour, rice flour and baking soda) and four commercial [...] Read more.

Pesticide residues on fruits pose a global food safety concern, emphasizing the need for effective and practical removal strategies to ensure safe consumption. This study investigates the efficacy of household ingredients (corn starch, all-purpose flour, rice flour and baking soda) and four commercial fresh produce wash products in eliminating a model pesticide thiabendazole with and without a model non-ionic surfactant Alligare 90^® from postharvest fruits. Surface-enhanced Raman spectroscopy (SERS) was employed for the rapid, in situ quantification of residue removal on apple surfaces. Soaking in 2% corn starch followed by soaking in 5% baking was the most effective homemade strategy, removing 94.13% and 91.78% of thiabendazole with and without the surfactant. Among commercial washing agents, soaking in 2% Product 4 demonstrated the highest efficiency, removing 95.3% and 95.99% of thiabendazole with and without surfactant. These results suggested that the non-ionic surfactant did not affect removal efficiency. Both protocols were effective across various fruits (apples, grapes, lemons, strawberries), validated by liquid chromatography–mass spectrometry (LC-MS/MS) analyses. However, safety concerns regarding the composition of Product 4 highlighted the benefits of homemade strategies. Overall, this work offers practical guidelines for reducing pesticide residues on fruits and enhancing food. Full article

(This article belongs to the Section Food Toxicology)

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19 pages, 1531 KiB

Open AccessArticle

A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products

by Oana Emilia Constantin, Florina Stoica, Silvia Lazăr (Mistrianu), Doina Georgeta Andronoiu, Mihaela Turturică, Nicoleta Stănciuc, Roxana Nicoleta Rațu, Constantin Croitoru and Gabriela Râpeanu

Foods 2025, 14(2), 317; https://doi.org/10.3390/foods14020317 - 18 Jan 2025

Viewed by 658

Abstract

With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot (Beta vulgaris L.) is a traditional food in many countries and a rich bioactive compound known for its [...] Read more.

With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot (Beta vulgaris L.) is a traditional food in many countries and a rich bioactive compound known for its beneficial properties. Beetroot peel, a by-product of beetroot food processing, is often discarded, contributing to environmental damage. This research explores the potential of beetroot peel (BP) powder as a natural pigment in food products and its functional benefits. The study focuses on incorporating BP powder into meringues, aiming to create a value-added product with enhanced properties, particularly antioxidant activity. Various amounts of BP powder (4–10%) were added to meringue formulations, and the effects on the resulting meringues’ physicochemical properties, sensory qualities, and phytochemical profiles were assessed during 21 days of storage. The research revealed that BP powder, besides its function as a natural colorant and the pleasing pink hue it imparts to meringues, also enhances antioxidant activity due to its high phenolic concentration. BP powder was also incorporated to enhance the meringues’ overall sensory characteristics, improving their flavor and texture. The research findings indicate that BP has the potential to be used as a natural food ingredient to promote human health, resource-use efficiency, and a circular economy. Full article

(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)

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17 pages, 4988 KiB

Open AccessArticle

Comparing the Structural and Physicochemical Properties of Highland Barley β-Glucan from Different Sources: A Focus on Color

by Ping Yu, Xuemin Kang, Pengfei Liu, Zhengzong Wu, Yue Cheng, Bo Cui and Wei Gao

Foods 2025, 14(2), 316; https://doi.org/10.3390/foods14020316 - 18 Jan 2025

Viewed by 697

Abstract

Herein, β-glucan (BG) was extracted from different colored varieties of highland barley (HB, Hordeum vulgare), defined as BBG, WBG, and LBG depending on the colors of black, white, and blue and their molecular structure and physicochemical properties were investigated through a [...] Read more.

Herein, β-glucan (BG) was extracted from different colored varieties of highland barley (HB, Hordeum vulgare), defined as BBG, WBG, and LBG depending on the colors of black, white, and blue and their molecular structure and physicochemical properties were investigated through a series of technical methods. The high-performance anion-exchange chromatography (HPAEC) results indicated the extracted BBG, LBG, and WBG mainly comprised glucose regardless of color. The molecular weight (M_w) of BBG, LBG, and WBG were 55.87 kDa, 65.19 kDa, and 81.59 kDa, respectively. 4-Glc(p), 3-Glc(p), and t-Glc(p) accounted for a larger proportion (>90%) of the total methylated residues according to gas chromatography–mass spectrometry (GC-MS) analysis. Additionally, Fourier transform infrared (FT-IR) spectroscopy revealed that the β-linkage of LBG had a greater capacity to develop stronger hydrogen bonds, due to the absence of 3,4-Glc(p). Among them, LBG had a low particle size distribution and a high shear viscosity, showing obvious round aggregates on its surface. Meanwhile, BBG presented a high peak viscosity (PV) and thermal stability. Based on the differences in their molecular structure, it could be concluded that there were different physicochemical properties among BBG, LBG, and WBG. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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19 pages, 1728 KiB

Open AccessArticle

Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products

by Francesco Cairone, Stefania Cesa, Irene Arpante, Simonetta Cristina Di Simone, Alejandro Han Mendez, Claudio Ferrante, Luigi Menghini, Antonello Filippi, Caterina Fraschetti, Gokhan Zengin, Simone Carradori, Marialucia Gallorini, Luisa Mannina and Mattia Spano

Foods 2025, 14(2), 315; https://doi.org/10.3390/foods14020315 - 18 Jan 2025

Viewed by 488

Abstract

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as [...] Read more.

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as CIEL*a*b* colorimetry, HPLC-DAD, DI-ESI-MS and MS/MS, and NMR analyses. Moreover, the exerted biological activity of the two pomegranate juices was monitored through Total Phenolic and Total Flavonoid Contents, antiradical, antioxidant and chelating activity. The potential inhibition of key enzymes of degenerative processes (cholinesterases, tyrosinase) and diabetes (amylase, glucosidase), the allelopathy toward Cichorium intybus, Dicondra repens, and Diplotaxis tenuifolia, and the in vivo toxicity on brine shrimp were also evaluated. The two different applied processing techniques analyzed impacted the bioactive compound’s preservation differently, modifying the phytocomplex profile. HP significantly degrades punicalins and punicalagins, better preserving anthocyanins, if compared to PJ’s impact. Sensory qualities, antioxidant activity, enzymatic inhibition, and ecotoxicological potential were differently impacted by the two applied processes. The obtained results can be beneficial for finding the optimal processing conditions that balance microbial safety with nutritional value preservation, contributing to the development of healthy pomegranate juice products. Full article

(This article belongs to the Special Issue Post-harvest and Processing Methods to Retain Agri-Food Quality and Nutritional Value)

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15 pages, 5662 KiB

Open AccessArticle

A Facile Electrode Modification Approach Based on Metal-Free Carbonaceous Carbon Black/Carbon Nanofibers for Electrochemical Sensing of Bisphenol A in Food

by Jin Wang, Zhen Yang, Shuanghuan Gu, Mingfei Pan and Longhua Xu

Foods 2025, 14(2), 314; https://doi.org/10.3390/foods14020314 - 18 Jan 2025

Viewed by 577

Abstract

Bisphenol A (BPA) is a typical environmental estrogen that is distributed worldwide and has the potential to pose a hazard to the ecological environment and human health. The development of an efficient and sensitive sensing strategy for the monitoring of BPA residues is [...] Read more.

Bisphenol A (BPA) is a typical environmental estrogen that is distributed worldwide and has the potential to pose a hazard to the ecological environment and human health. The development of an efficient and sensitive sensing strategy for the monitoring of BPA residues is of paramount importance. A novel electrochemical sensor based on carbon black and carbon nanofibers composite (CB/f-CNF)-assisted signal amplification has been successfully constructed for the amperometric detection of BPA in foods. Herein, the hybrid CB/f-CNF was prepared using a simple one-step ultrasonication method, and exhibited good electron transfer capability and excellent catalytic properties, which can be attributed to the large surface area of carbon black and the strong enhancement of the conductivity and porosity of carbon nanofibers, which promote a faster electron transfer process on the electrode surface. Under the optimized conditions, the proposed CB/f-CNF/GCE sensor exhibited a wide linear response range (0.4–50.0 × 10⁻⁶ mol/L) with a low limit of detection of 5.9 × 10⁻⁸ mol/L for BPA quantification. Recovery tests were conducted on canned peaches and boxed milk, yielding satisfactory recoveries of 86.0–102.6%. Furthermore, the developed method was employed for the rapid and sensitive detection of BPA in canned meat and packaged milk, demonstrating comparable accuracy to the HPLC method. This work presents an efficient signal amplification strategy through the utilization of carbon/carbon nanocomposite sensitization technology. Full article

(This article belongs to the Special Issue Development and Application of Nondestructive Testing Technologies in Food Quality and Safety)

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15 pages, 1922 KiB

Open AccessArticle

A Novel Process for Oleacein Production from Olive Leaves Using Freeze Drying Methodology

by Christina Koutra, Efi Routsi, Panagiotis Stathopoulos, Eleftherios Kalpoutzakis, Marina Humbert, Olivier Maubert and Alexios-Leandros Skaltsounis

Foods 2025, 14(2), 313; https://doi.org/10.3390/foods14020313 - 18 Jan 2025

Viewed by 629

Abstract

The abundant yet underutilized olive leaves, a renewable by-product of olive cultivation, offer untapped potential for producing high-value bioactive compounds, notably oleacein. Existing extraction methods are often inefficient, yielding low quantities of oleacein due to enzymatic degradation of its precursor, oleuropein, during conventional [...] Read more.

The abundant yet underutilized olive leaves, a renewable by-product of olive cultivation, offer untapped potential for producing high-value bioactive compounds, notably oleacein. Existing extraction methods are often inefficient, yielding low quantities of oleacein due to enzymatic degradation of its precursor, oleuropein, during conventional processing and storage. This study aimed to overcome these limitations by exploring a novel methodology based on freeze-drying, to facilitate the in situ enzymatic biotransformation of oleuropein into oleacein directly within the plant matrix. Olive leaves were subjected to three drying methods—ambient air drying, microwave drying, and freeze-drying—and their phenolic profiles were analyzed. The findings demonstrated that freeze drying uniquely promotes the selective activation of β-glucosidase and esterase enzymes while simultaneously inhibiting oxidative enzymes, such as polyphenol oxidase and peroxidase, resulting in significantly enriched oleacein content. This process eliminates the need for extensive post-extraction transformations, providing a cost-effective, scalable, and sustainable approach to oleacein production. The proposed methodology aligns with circular economy principles and holds substantial potential for applications in pharmaceuticals, nutraceuticals, and functional food industries. Full article

(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)

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26 pages, 4398 KiB

Open AccessArticle

Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds

by Bo Wan, Tian Tian, Ying Xiong, Siqi Wang, Xinyu Luo, Weifang Liao, Pulin Liu, Lihong Miao and Ruijie Gao

Foods 2025, 14(2), 312; https://doi.org/10.3390/foods14020312 - 17 Jan 2025

Viewed by 589

Abstract

Seventy-eight autochthonous strains of Rhizopus arrhizus were isolated from rice wine starter samples across twenty-nine regions in China to evaluate their potential in traditional rice wine fermentation. Strains were assessed for enzyme activity, antioxidant properties, amino acid production, and volatile flavour compounds. Significant [...] Read more.

Seventy-eight autochthonous strains of Rhizopus arrhizus were isolated from rice wine starter samples across twenty-nine regions in China to evaluate their potential in traditional rice wine fermentation. Strains were assessed for enzyme activity, antioxidant properties, amino acid production, and volatile flavour compounds. Significant variation in enzyme activities was observed, with acidic protease activity ranging from 280 to 1023 U/g, amylase from 557 to 1681 U/g, and esterase from 370 to 2949 U/g. Strains W17 and W42 exhibited the highest enzyme activities and antioxidant capacities, with a total phenolic content of 828 mg/L, total flavonoids of 215 μg/L, and an ABTS scavenging rate of 96.3%. They also produced high levels of glutamic acid (up to 3083 mg/L), enhancing the flavour profile. Histamine levels were low, ranging from 8 to 205 μg/L, ensuring product safety. Analysis of volatile compounds identified 80 substances, including 16 key aroma-active compounds, contributing to a complex flavour profile. These results provide a basis for selecting R. arrhizus strains to optimise rice wine fermentation, addressing market demand for diverse and functional products. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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12 pages, 576 KiB

Open AccessArticle

Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion

by Wei Qin and Sunantha Ketnawa

Foods 2025, 14(2), 311; https://doi.org/10.3390/foods14020311 - 17 Jan 2025

Viewed by 862

Abstract

In this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, RT) infusions during simulated in vitro digestion. Roasting modifies its polyphenolic profile and reduces bitterness, making it [...] Read more.

In this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, RT) infusions during simulated in vitro digestion. Roasting modifies its polyphenolic profile and reduces bitterness, making it a popular variation of green tea. In this study, RT was used for assessing how the roasting-induced changes influenced the tea’s bioaccessibility and stability under digestive conditions. A two-step gastrointestinal digestion model was applied to mimic real digestion. Total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, FRAP, and MIC) were measured at different digestion stages. Gastric conditions led to a 2.07-fold reduction in TPC and a 4.27-fold reduction in TFC. Digestive enzymes enhanced bioactive compound stability, with TPC and TFC bioaccessibility reaching 56% and 25% in the simulated digestion with digestive enzymes (MD) group, compared to 52% and 20% in the without digestive enzymes (WOE) group. Antioxidant activities were also better preserved, with antioxidant activity retention at 31% in the MD samples versus 19% in the WOE. These findings emphasize the key role of digestive enzymes in maintaining the antioxidant potential of roasted green tea during digestion, providing insight into future research on roasting methods and tea functionality for product development. Full article

(This article belongs to the Special Issue Production, Quality, Flavor Characteristics and Health Benefits of Tea)

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22 pages, 1433 KiB

Open AccessArticle

The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Lepus europaeus Pallas)

by Gabriela Frunză, Marius-Mihai Ciobanu, Otilia Cristina Murariu, Răzvan-Mihail Radu-Rusu and Paul-Corneliu Boișteanu

Foods 2025, 14(2), 310; https://doi.org/10.3390/foods14020310 - 17 Jan 2025

Viewed by 419

Abstract

The aim of this work was to characterize the quality of meat from hares (Lepus europaeus Pallas), namely, the fatty acid content, health lipid indices, and instrumental, histological, and sensory profiles by gender and muscle type (Longissimus dorsi/LD vs. Semimembranosus/SM). [...] Read more.

The aim of this work was to characterize the quality of meat from hares (Lepus europaeus Pallas), namely, the fatty acid content, health lipid indices, and instrumental, histological, and sensory profiles by gender and muscle type (Longissimus dorsi/LD vs. Semimembranosus/SM). The ΣPUFA/Σ SFA was higher for males, with an average value of 1.62/1. The Σn6/n3 ratio was elevated for males, with a mean value of 5.34/1. The mean meat essential fatty acids were 41.94%, the desirable fatty acids were 77%, and the polyunsaturation index was 6.09. Moreover, the atherogenic index was 0.72, the thrombogenic index was 0.71, the hypocholesterolemic/hypercholesterolemic (h/H) fatty acids ratio was 3.30, and the nutritive value index was 1.35. After the sensory analysis, the LD muscles showed higher scores in males for overall appreciation (4.20 vs. 3.95) but higher scores in females for SM muscles (4.14 vs. 4.00). Shear force was influenced by the ratio between muscle and connective tissue, and the proportion of collagen and protein was related to the number of muscle fibers. Muscle and connective tissues are inversely proportional, and their ratio is an indicator of the textural and mechanical properties of the analyzed samples. Hare meat is an appreciated resource for consumers in terms of its sensory, instrumental, and nutritional values, and it has a higher value than that obtained from livestock species or other wild animals (more valuable proteins, lower fat content, and better health lipid indices). Full article

(This article belongs to the Section Meat)

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12 pages, 1724 KiB

Open AccessArticle

Simultaneous Determination of Three Active Forms of Vitamin B12 In Situ Produced During Fermentation by LC-MS/MS

by Zhihao Fan, Yajie Li, Xia Fan, Pei Wang, Runqiang Yang and Chong Xie

Foods 2025, 14(2), 309; https://doi.org/10.3390/foods14020309 - 17 Jan 2025

Viewed by 447

Abstract

The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional foods. Liquid chromatography–tandem mass spectrometry (LC-MS/MS) is advantageous [...] Read more.

The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional foods. Liquid chromatography–tandem mass spectrometry (LC-MS/MS) is advantageous for analyzing trace substances in food due to its high sensitivity. In the present study, an LC-MS/MS method capable of rapidly and accurately quantifying three active forms of VB12, namely adenosylcobalamin (AdoCbl), methylcobalamin (MeCbl), hydroxocobalamin (OHCbl), in 8 min were developed. Meanwhile, the quantitative result of this method is not affected by pseudo-VB12 because the selected ion channels include fragments of active VB12. Maintaining light-shielding during extraction and purification is essential, as light exposure during the process can decrease the content of detected VB12 by about 30%. At last, the developed method was applied for the determination of VB12 in fermented rice bran and the cell mass of Propionibacterium freudenreichii. The results showed that AdoCbl was the predominant form of VB12 during fermentation, and the addition of cobalt did not influence the proportions of the three VB12 types. The present study reported a rapid and accurate method for the simultaneous determination of three active forms of VB12, which can effectively support the development of foods with VB12 fortification. Full article

(This article belongs to the Special Issue Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits)

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18 pages, 887 KiB

Open AccessArticle

The Perception of Organic Food Characteristics and the Demographic and Social Profile of Consumers: A Study of the Polish Market

by Małgorzata Grzywińska-Rąpca, Mariola Grzybowska-Brzezińska, Dominika Jakubowska and Joanna Katarzyna Banach

Foods 2025, 14(2), 308; https://doi.org/10.3390/foods14020308 - 17 Jan 2025

Viewed by 537

Abstract

The aim of the research was to determine the relationship between the perception of organic food characteristics and the demographic and social profile of consumers on the Polish market. The research focused on the general characteristics and features of plant and animal products [...] Read more.

The aim of the research was to determine the relationship between the perception of organic food characteristics and the demographic and social profile of consumers on the Polish market. The research focused on the general characteristics and features of plant and animal products offered on the organic food market compared to conventional food. The study was conducted on a sample of 1020 respondents from different regions of Poland using structural equation modelling, which allowed for the assessment of regression and covariance relationships between variables. The models allowed an in-depth assessment of the relationships between several variables and the identification of latent factors. The results of the study showed that demographic (gender and age) and economic (income and expenditure on organic food) characteristics of Polish consumers significantly influence consumer perceptions and preferences towards organic food. Women were more likely to emphasise the importance of sensory attributes (e.g., freshness and taste), while consumers with higher incomes appreciated the organic benefits of products, especially animal products (e.g., no preservatives or hormones). Surprisingly, education was not found to be a significant differentiator in the perception of organic products. The study also provided important insights for the producers and marketers of organic food, highlighting the need to differentiate marketing strategies according to the demographic and social profile of consumers. Full article

(This article belongs to the Special Issue From Farm to Fork—Consumer Perceptions of Food Safety and Quality)

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21 pages, 1976 KiB

Open AccessArticle

Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition

by Sanja Ostojić, Darko Micić, Josipa Dukić, Iva Sabljak, Ayça Akyüz, Seda Ersus and Anet Režek Jambrak

Foods 2025, 14(2), 307; https://doi.org/10.3390/foods14020307 - 17 Jan 2025

Viewed by 541

Abstract

Thermal characteristics of dried sugar beet pulp, leaves and leaf fractions obtained after extraction: fibrous leaf pulp and fibre rich leaf fraction, were investigated by differential scanning calorimetry and thermogravimetry. The sugar beet samples showed a similar thermal behaviour associated with a similar [...] Read more.

Thermal characteristics of dried sugar beet pulp, leaves and leaf fractions obtained after extraction: fibrous leaf pulp and fibre rich leaf fraction, were investigated by differential scanning calorimetry and thermogravimetry. The sugar beet samples showed a similar thermal behaviour associated with a similar composition. Two endotherms are found on the differential scanning calorimetry curves. First one in the temperature range 31–153 °C and the second from 150–160 °C. Thermal degradation kinetics was studied by thermogravimetric analysis. Four degradation stages were observed within the temperature range 25–700 °C. The kinetic parameters of the degradation, obtained by Ortega and Friedman non-isothermal isoconversional methods did not significantly differ between models: Ea-activation energy at a conversion degree 0.1–0.9 ranged 50–200 kJ/mol; lnA- the natural logarithm of the pre-exponential factor 8–48; kp₁-thermal degradation rate constant at a conversion extent of 0.5 ranged of 0.19–2.55 min⁻¹. Constant rate of degradation is highest for the sugar beet leaves kp₁ (2.58–2.55 min⁻¹), and kp₂ (70.1–70.4 min⁻¹). The results obtained are valuable for sugar beet leaf industrial processing. A positive environmental impact is achieved by transforming the waste into high-value food additives. Full article

(This article belongs to the Special Issue The Application of Thermal and Non-thermal Technologies in Food Processing and Preservation)

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20 pages, 1087 KiB

Open AccessArticle

Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties

by Anabela S. G. Costa, Juliana A. Barreto Peixoto, Susana Machado, Liliana Espírito Santo, Thiago F. Soares, Nelson Andrade, Rui Azevedo, Agostinho Almeida, Helena S. Costa, Maria Beatriz Prior Pinto Oliveira, Fátima Martel, Jesus Simal-Gandara and Rita C. Alves

Foods 2025, 14(2), 306; https://doi.org/10.3390/foods14020306 - 17 Jan 2025

Viewed by 706

Abstract

Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studied [...] Read more.

Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studied coffee pulp exhibited high fiber content (52% dw), mostly insoluble; notable mineral levels (10.6%), mainly K, Ca, and Mg; and 6% dw of total amino acids, with hydroxyproline, aspartic acid, glutamic acid, and leucine in higher amounts. Despite containing low fat (1.6% dw), mainly saturated, it also showed considerable amounts of polyunsaturated fatty acids with a favorable n6/n3 ratio (1.40) and vitamin E (α-, β-, and γ-tocopherols). Its antioxidant capacity can be partially explained by the chlorogenic acid content (9.2 mg/g dw), and caffeine (0.98%) was present in similar amounts to those observed in some arabica coffee beans. A decrease in glucose uptake in Caco-2 cells was found, but not in fructose, suggesting selective inhibition of SGLT1 and potential antidiabetic effects. These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)

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19 pages, 1463 KiB

Open AccessArticle

Rainy and Dry Seasons Are Relevant Factors Affecting Chemical and Antioxidant Properties of Meliponini Honey

by Flavia C. Lavinas, Brendo A. Gomes, Marcos V. T. Silva, Raissa Lima, Suzana G. Leitão, Mirian R. L. Moura, Rosineide C. Simas, Renata F. Barbosa, Fabricio O. Silva, Carla S. Carneiro and Igor A. Rodrigues

Foods 2025, 14(2), 305; https://doi.org/10.3390/foods14020305 - 17 Jan 2025

Viewed by 577

Abstract

Brazilian stingless bee species produce honey with distinct physicochemical and bioactive properties shaped by environmental factors. This study investigated the effects of the rainy and dry seasons on the physicochemical characteristics, chemical fingerprinting, mineral content, and antioxidant capacity of honey from Melipona mondury [...] Read more.

Brazilian stingless bee species produce honey with distinct physicochemical and bioactive properties shaped by environmental factors. This study investigated the effects of the rainy and dry seasons on the physicochemical characteristics, chemical fingerprinting, mineral content, and antioxidant capacity of honey from Melipona mondury and Melipona bicolor. The honey samples were analyzed for their phytochemical properties (official methods), total phenolics (Folin–Ciocalteu method), flavonoid content (aluminum complex formation method), antioxidant capacity (FRAP and ABTS assays), and antioxidant activity (erythrocyte model). The mineral content was assessed via TXRF spectroscopy, and chemical fingerprinting was conducted using mass spectrometry. Chemometric tools were used for the samples’ discriminating analyses, including Principal Component Analysis (PCA) and Partial Least Squares–Discriminant Analysis (PLS-DA). Seasonal variations significantly affected the moisture, total soluble solids, and acidity. In turn, the antioxidant capacity was influenced mainly by the bee species. The mineral composition, particularly potassium, phosphorus, and calcium, remained stable. Multivariate analysis identified m/z ions (VIP scores > 2.5), rather than physicochemical or antioxidant capacity parameters, as critical for seasonal discrimination. The antioxidant activity, assessed by oxidative hemolysis prevention, was robust across the seasons, with M. mondury honey (2 mg·mL⁻¹) from the rainy season outperforming ascorbic acid. These findings underscore the impact of the rainy and dry seasons and the potential of secondary metabolite fingerprinting to identify collection periods. Full article

(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)

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18 pages, 8020 KiB

Open AccessArticle

Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global

by Aleksandra M. Torbica, Vesna Vujasinović, Uroš Miljić, Goran Radivojević, Bojana Filipčev, Milorad Miljić and Miloš Radosavljević

Foods 2025, 14(2), 304; https://doi.org/10.3390/foods14020304 - 17 Jan 2025

Viewed by 716

Abstract

Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gastrointestinal disorders suffered by 40% of the general population. Currently; only the low-FODMAP diet is a valuable strategy [...] Read more.

Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gastrointestinal disorders suffered by 40% of the general population. Currently; only the low-FODMAP diet is a valuable strategy to help relieve IBS symptoms; however; it is only a temporary solution due to the nutritional deficiency caused by avoiding high-FODMAP foods. At the same time; bakery products are an important part of the human diet worldwide and the key contributors to the high intake of FODMAPs; especially in their wholegrain form. Previous research has shown that reducing FODMAPs content has negative effects on the structures of dough and bread; as well as on sensory quality. Our innovative low-FODMAP wholegrain bakery products provide a unique solution for achieving a high-dietary-fiber intake without compromising the sensory appeal. The novelty of our work is that these experiments were the first to be performed based on known but unexploited facts about the superiority of the baker’s yeast enzymatic complex. A crucial reduction in FODMAP content (by more than 75%) was achieved via a simple alteration to the bread formulation (6% baker’s yeast and the addition of baking powder) and key process parameter values (40 °C and 60 min dough fermentation time) in conventional breadmaking technology. Full article

(This article belongs to the Section Grain)

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