Foods

2528 KiB

Open AccessArticle

Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America

by Kadri Koppel, Federica Higa, Sandria Godwin, Nelson Gutierrez, Roman Shalimov, Paula Cardinal, Brizio Di Donfrancesco, Miriam Sosa, Angel A. Carbonell-Barrachina, Loreida Timberg and Edgar Chambers IV

Foods 2016, 5(3), 66; https://doi.org/10.3390/foods5030066 - 21 Sep 2016

Cited by 12 | Viewed by 8100

Abstract

Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective [...] Read more.

Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%–29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries. Full article

(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)

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923 KiB

Open AccessReview

Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

by Luana Nionelli and Carlo Giuseppe Rizzello

Foods 2016, 5(3), 65; https://doi.org/10.3390/foods5030065 - 20 Sep 2016

Cited by 81 | Viewed by 11854

Abstract

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several [...] Read more.

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods. In particular, the hydrolysis of native proteins of the cereal flours may improve the functional features of baked goods. The wheat flour processed with fungal proteases and selected lactic acid bacteria was demonstrated to be safe for coeliac patients. This review article focuses on the biotechnologies that use selected sourdough lactic acid bacteria to potentially counteract the adverse reactions to gluten, and the risk of gluten contamination. Full article

(This article belongs to the Special Issue Gluten-Free Foods)

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207 KiB

Open AccessArticle

Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh

by Mohammad Khairul Alam, Ziaul Hasan Rana and Sheikh Nazrul Islam

Foods 2016, 5(3), 64; https://doi.org/10.3390/foods5030064 - 14 Sep 2016

Cited by 118 | Viewed by 13566

Abstract

In an attempt to develop the food composition table for Bangladesh, the nutritional composition of nine varieties of orange-fleshed sweet potato was analyzed together with total carotenoids (TCC) and total polyphenol content (TPC). Each variety showed significant variation in different nutrient contents. The [...] Read more.

In an attempt to develop the food composition table for Bangladesh, the nutritional composition of nine varieties of orange-fleshed sweet potato was analyzed together with total carotenoids (TCC) and total polyphenol content (TPC). Each variety showed significant variation in different nutrient contents. The quantification of the TCC and TPC was done by spectrophotometric measurement, and the proximate composition was done by the AOAC method. The obtained results showed that total polyphenol content varied from 94.63 to 136.05 mg gallic acid equivalent (GAE)/100 g fresh weight. Among the selected sweet potatoes, Bangladesh Agricultural Research Institute (BARI) Sweet Potato 7 (SP7) contained the highest, whereas BARI SP6 contained the lowest amount of total polyphenol content. The obtained results also revealed that total carotenoids content ranged from 0.38 to 7.24 mg/100 g fresh weight. BARI SP8 showed the highest total carotenoids content, whereas BARI SP6 showed the lowest. Total carotenoids content was found to be higher in dark orange-colored flesh varieties than their light-colored counterparts. The results of the study indicated that selected sweet potato varieties are rich in protein and carbohydrate, low in fat, high in polyphenol and carotenoids and, thus, could be a good source of dietary antioxidants to prevent free radical damage, which leads to chronic diseases, and also to prevent vitamin A malnutrition. Full article

866 KiB

Open AccessArticle

Irradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage

by Qumer Iqbal, Muhammad Amjad, Muhammad Rafique Asi, Aamir Nawaz, Samiya Mahmood Khan, Agustin Ariño and Tanveer Ahmad

Foods 2016, 5(3), 63; https://doi.org/10.3390/foods5030063 - 12 Sep 2016

Cited by 13 | Viewed by 6549

Abstract

Hot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in [...] Read more.

Hot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in hot peppers (Capsicum annuum). Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and subsequently stored at 25 °C for 90 days. The irradiation dose did not substantially affect the initial contents of capsaicinoids, ascorbic acid and total phenolics, though the concentration of carotenoids declined by 8% from the control (76.9 mg/100 g) to 6 kGy radiation dose (70.7 mg/100 g). Similarly, during storage for 90 days at ambient temperature the concentrations of capsaicinoids and total phenolics remained fairly stable with mean percent reductions from 3.3% to 4.2%, while the levels of total carotenoids and ascorbic acid significantly (p < 0.05) declined by 12% and 14%, respectively. Overall, neither irradiation nor subsequent ambient storage could appreciably influence the contents of functional components in hot peppers. These results revealed that gamma irradiation up to 6 kGy can be safely used for decontamination to meet the needs for overseas markets without compromising product quality. Full article

(This article belongs to the Special Issue Food Irradiation)

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965 KiB

Open AccessArticle

A Computational Study of Amensalistic Control of Listeria monocytogenes by Lactococcus lactis under Nutrient Rich Conditions in a Chemostat Setting

by Hassan Khassehkhan and Hermann J. Eberl

Foods 2016, 5(3), 61; https://doi.org/10.3390/foods5030061 - 9 Sep 2016

Cited by 3 | Viewed by 5480

Abstract

We study a previously introduced mathematical model of amensalistic control of the foodborne pathogen Listeria monocytogenes by the generally regarded as safe lactic acid bacteria Lactococcus lactis in a chemostat setting under nutrient rich growth conditions. The control agent produces lactic acids and [...] Read more.

We study a previously introduced mathematical model of amensalistic control of the foodborne pathogen Listeria monocytogenes by the generally regarded as safe lactic acid bacteria Lactococcus lactis in a chemostat setting under nutrient rich growth conditions. The control agent produces lactic acids and thus affects pH in the environment such that it becomes detrimental to the pathogen while it is much more tolerant to these self-inflicted environmental changes itself. The mathematical model consists of five nonlinear ordinary differential equations for both bacterial species, the concentration of lactic acids, the pH and malate. The model is algebraically too involved to allow a comprehensive, rigorous qualitative analysis. Therefore, we conduct a computational study. Our results imply that depending on the growth characteristics of the medium in which the bacteria are cultured, the pathogen can survive in an intermediate flow regime but will be eradicated for slower flow rates and washed out for higher flow rates. Full article

(This article belongs to the Special Issue Food Modelling)

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Open AccessArticle

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

by Viren Ranawana, Fiona Campbell, Charles Bestwick, Phyllis Nicol, Lesley Milne, Garry Duthie and Vassilios Raikos

Foods 2016, 5(3), 62; https://doi.org/10.3390/foods5030062 - 8 Sep 2016

Cited by 32 | Viewed by 7197

Abstract

The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads [...] Read more.

The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil. Full article

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Open AccessArticle

Correlations between Polyacetylene Concentrations in Carrot (Daucus carota L.) and Various Soil Parameters

by Lars Kjellenberg, Eva Johansson, Karl-Erik Gustavsson, Artur Granstedt and Marie E. Olsson

Foods 2016, 5(3), 60; https://doi.org/10.3390/foods5030060 - 31 Aug 2016

Cited by 10 | Viewed by 5895

Abstract

This study assessed the concentrations of three falcarinol-type polyacetylenes (falcarinol, falcarindiol, falcarindiol-3-acetate) in carrots and the correlations between these and different soil traits. A total of 144 carrot samples, from three different harvests taken a single season, were analysed in terms of their [...] Read more.

This study assessed the concentrations of three falcarinol-type polyacetylenes (falcarinol, falcarindiol, falcarindiol-3-acetate) in carrots and the correlations between these and different soil traits. A total of 144 carrot samples, from three different harvests taken a single season, were analysed in terms of their polyacetylene concentrations and root development. On one of the harvesting occasions, 48 soil samples were also taken and analysed. The chemical composition of the soil was found to influence the concentrations of falcarinol-type polyacetylenes in carrots. When the total soil potassium level was 200 mg/100 g soil, the concentration of falcarindiol (FaDOH) in the carrot samples was 630 μg/g DW, but when carrots were grown in soil with a total potassium level of 300 mg/100 g soil, the FaDOH concentration in the carrots fell to 445 μg/g DW. Carrots grown in soils generally low in available phosphorus exhibited higher levels of falcarindiol if the soil was also low in available magnesium and calcium. The concentrations of polyacetylenes in carrots were positively correlated with total soil phosphorus level, but negatively correlated with total soil potassium level. Of the three polyacetylenes analysed, FaDOH concentrations were influenced most by changes in soil chemical composition. Full article

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625 KiB

Open AccessReview

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

by Nina G. Heredia-Sandoval, Maribel Y. Valencia-Tapia, Ana M. Calderón de la Barca and Alma R. Islas-Rubio

Foods 2016, 5(3), 59; https://doi.org/10.3390/foods5030059 - 30 Aug 2016

Cited by 47 | Viewed by 10128

Abstract

Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are [...] Read more.

Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality. Full article

(This article belongs to the Special Issue Gluten-Free Foods)

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247 KiB

Open AccessArticle

Natural Chemical Composition of Commercial Fish Species: Characterisation of Pangasius, Wild and Farmed Turbot and Barramundi

by Monika Manthey-Karl, Ines Lehmann, Ute Ostermeyer and Ute Schröder

Foods 2016, 5(3), 58; https://doi.org/10.3390/foods5030058 - 30 Aug 2016

Cited by 23 | Viewed by 7603

Abstract

To comply with the relevant legal requirements and correct labelling, it is necessary for business operators and inspection authorities to know the natural characteristics of the raw material. This study gives a comprehensive overview of muscle flesh composition of farmed and wild Atlantic [...] Read more.

To comply with the relevant legal requirements and correct labelling, it is necessary for business operators and inspection authorities to know the natural characteristics of the raw material. This study gives a comprehensive overview of muscle flesh composition of farmed and wild Atlantic turbot (Scophthalmus maximus) and barramundi (Lates calcarifer) and of farmed pangasius (Pangasianodon hypophthalmus). The proximate composition, di- and triphosphates and citric acid values are presented in order to evaluate possible indicators for a hidden treatment during processing to fillets. All moisture contents were ≤80%. Even for pangasius, protein values for deep skinned fillets of ≥18% were determined. Only small quantities of naturally occurring citric acid (up to 0.03 g·kg⁻¹) were detectable. The lipid content was the most varying main component within the different species, ranging between 1.2% to 2.0% and 0.3% to 3.0% for farmed turbot and barramundi, respectively. Pangasius flesh had a mean lipid content of 7.8%. Trimming and separation of the red layer reduced the lipid content of the commercially sold white-flesh fillets to 2.7% to 3.5%. Fatty acids profiles, free amino acids, and minerals were analysed to show the nutritional quality of the aquaculture fish species and compared to wild turbot and barramundi. Despite some natural variation, these components can be considered as comparable. Full article

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Open AccessArticle

Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

by Jesús Quesada, Esther Sendra, Casilda Navarro and Estrella Sayas-Barberá

Foods 2016, 5(3), 57; https://doi.org/10.3390/foods5030057 - 29 Aug 2016

Cited by 88 | Viewed by 11170

Abstract

An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with [...] Read more.

An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO) on meat sensory properties by using a chemotype with low odor intensity. The pH, color parameters, microbial populations, and sensory properties were assessed during 4 weeks of refrigerated storage. The presence of EO films reduced yeast populations, whereas aerobic mesophilic bacteria, lactic acid bacteria, and enterobacteria were not affected by the presence of the EO in the films. Meat color preservation (a *) was enhanced in the presence of EO, giving a better appearance to the packaged meat. The presence of the chitosan-EO layer reduced water condensation inside the package, whereas packages containing only chitosan had evident water droplets. Thyme odor was perceived as desirable in cooked meat, and the typical product odor intensity decreased by increasing the EO concentration. Further studies should point towards developing oil blends or combinations with natural antimicrobial agents to be incorporated into the film to improve its antimicrobial properties. Full article

(This article belongs to the Special Issue Essential Oils)

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720 KiB

Open AccessArticle

Increase of Chamazulene and α-Bisabolol Contents of the Essential Oil of German Chamomile (Matricaria chamomilla L.) Using Salicylic Acid Treatments under Normal and Heat Stress Conditions

by Mojtaba Ghasemi, Nadali Babaeian Jelodar, Mohammad Modarresi, Nadali Bagheri and Abbas Jamali

Foods 2016, 5(3), 56; https://doi.org/10.3390/foods5030056 - 27 Aug 2016

Cited by 44 | Viewed by 8141

Abstract

The chamazulene and α-(−)-bisabolol contents and quality of the chamomile oil are affected by genetic background and environmental conditions. Salicylic acid (SA), as a signaling molecule, plays a significant role in the plant physiological processes. The aim of this study was to evaluate [...] Read more.

The chamazulene and α-(−)-bisabolol contents and quality of the chamomile oil are affected by genetic background and environmental conditions. Salicylic acid (SA), as a signaling molecule, plays a significant role in the plant physiological processes. The aim of this study was to evaluate the chemical profile, quantity, and improve the essential oil quality as a consequence of the increase of chamazulene and α-(−)-bisabol using salicylic acid under normal and heat stress conditions by the gas chromatography-mass spectrometry (GC-MS) technique. The factorial experiments were carried out during the 2011–2012 hot season using a randomized complete block design with three replications. The factors include four salicylic acid concentrations (0 (control), 10, 25 and 100 mg·L⁻¹), and three chamomile cultivars (Bushehr, Bona, Bodegold) were sown on two different planting dates under field conditions. Fourteen compounds were identified from the extracted oil of the samples treated with salicylic acid under normal and heat stress conditions. The major identified oil compositions from chamomile cultivars treated with salicylic acid were chamazulene, α-(−)-bisabolol, bisabolone oxide, β-farnesene, en-yn-dicycloether, and bisabolol oxide A and B. Analysis of variance showed that the simple effects (environmental conditions, cultivar and salicylic acid) and their interaction were significant on all identified compounds, but the environmental conditions had no significant effect on bisabolol oxide A. The greatest amount of chamazulene obtained was 6.66% at the concentration of 10 mg·L⁻¹ SA for the Bona cultivar under heat stress conditions, whereas the highest α-(−)-bisabolol amount attained was 3.41% at the concentration of 100 mg·L⁻¹ SA for the Bona cultivar under normal conditions. The results demonstrated that the application of exogenous salicylic acid increases the quantity and essential oil quality as a consequence of the increase of chamazulene and α-(−)-bisabolol under normal and heat stress conditions. Full article

(This article belongs to the Special Issue Essential Oils)

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1628 KiB

Open AccessArticle

Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

by Konstantinos Papoutsis, Quan V. Vuong, Penta Pristijono, John B. Golding, Michael C. Bowyer, Christopher J. Scarlett and Costas E. Stathopoulos

Foods 2016, 5(3), 55; https://doi.org/10.3390/foods5030055 - 23 Aug 2016

Cited by 35 | Viewed by 8654

Abstract

Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, [...] Read more.

Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed under a UV lamp and treated with dosages of 4, 19, 80 and 185 kJ·m⁻², while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins, and antioxidant capacity measured by cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP) of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ·m⁻² resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ·m⁻² resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ·m⁻² was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of dried lemon pomace at relatively high dosages. Full article

(This article belongs to the Special Issue Utilisation of Plant Food Waste)

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Open AccessReview

Microalgae Nutraceuticals

by Marcello Nicoletti

Foods 2016, 5(3), 54; https://doi.org/10.3390/foods5030054 - 22 Aug 2016

Cited by 77 | Viewed by 13944

Abstract

Among the new entries in the food supplements sector, an important place must be assigned to nutraceuticals containing microalgae, nowadays accounting for a large and rapidly expanding market. The marketed products are mainly based on three production strains, i.e., Spirulina and Chlorella, followed [...] Read more.

Among the new entries in the food supplements sector, an important place must be assigned to nutraceuticals containing microalgae, nowadays accounting for a large and rapidly expanding market. The marketed products are mainly based on three production strains, i.e., Spirulina and Chlorella, followed at a distance by Klamath. It is a composite situation, since two of them are cyanobacteria and the second one is eukaryotic. The reality is that each presents similarities in shape and appearance concerning the marketed form and several utilizations, and peculiarities that need special attention and adequate studies. First, general information is reported about the current scientific knowledge on each microalga, in particular the nutritional value and properties in prevention and wellbeing. Second, original studies are presented concerning the quality control of marketed products. Quality control is a key argument in nutraceuticals validation. Microalgae are particular organisms that need specific approaches to confirm identity and validate properties. The proposed control of quality is based on microscopic analysis of the morphologic characteristics. The final parts of this paper are dedicated to the need for specificity in uses and claims and to considerations about the future of microalgae in food supplements. Full article

(This article belongs to the Special Issue Nutraceuticals: The New Frontier)

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2205 KiB

Open AccessReview

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

by Zubaidah Irawati Koenari, Carmen M. Siagian, Bona Simanungkalit, Asti Nilatany, Indra Mustika Pratama, Deudeu Lasmawati and Cecep M. Nurcahya

Foods 2016, 5(3), 53; https://doi.org/10.3390/foods5030053 - 26 Jul 2016

Cited by 6 | Viewed by 7154

Abstract

The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be [...] Read more.

The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited. The various recipes of ready-to-eat food rations based on soy bean, fish, red meat, and poultry, were first developed in collaboration with medium-sized food enterprises prior to quality assessments. The products were individually packed and sealed either in a laminate pouch of Nylon-PE or polyester-aluminum foil-LLDPE and exposed to ionizing radiation at 8 kGy or 45 kGy, respectively, under cryogenic conditions throughout the process, to protect the essential dietary nutrients against free radical attack, and to reduce the undesirable chemical migration from packing material to the food and oxidative changes within the food matrix containing fats. The irradiated foods were stored at room temperature without impairing the overall quality. The high quality of irradiated ethnic foods, i.e., bacem tofu, pepes gold fish, rendang beef, semur beef, and semur chicken, have been administered through an intervention study on adult groups as landslide victims in Cikadu, Pemalang for 30 days continuously at breakfast time: 7.00–9.00 A.M. The results showed that body mass index (BMI) (kg/m²), skin fold caliper (SFC) (mm), hemoglobin (g/dL), and total lymphocyte counts (%) of the targeted respondents did not tend to increase (at p ≥ 0.05) after consuming the irradiated foods, while the albumin content (g/dL) showed a significant increase in blood serum (at p ≤ 0.05). Sensory attributes, such as general appearance, texture, color, taste, and odor of such foods showed good evaluation by the respondents in order to collect more information regarding local culture and eating habits, as well as the general opinion about the irradiated foods. The irradiated ethnic ready-to-eat foods were generally well accepted by the respondents, though the cost-benefit of mass production were still of great concern. Full article

(This article belongs to the Special Issue Food Irradiation)

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Open AccessArticle

Applying Least Absolute Shrinkage Selection Operator and Akaike Information Criterion Analysis to Find the Best Multiple Linear Regression Models between Climate Indices and Components of Cow’s Milk

by Mohammad Reza Marami Milani, Andreas Hense, Elham Rahmani and Angelika Ploeger

Foods 2016, 5(3), 52; https://doi.org/10.3390/foods5030052 - 23 Jul 2016

Cited by 13 | Viewed by 7320

Abstract

This study focuses on multiple linear regression models relating six climate indices (temperature humidity THI, environmental stress ESI, equivalent temperature index ETI, heat load HLI, modified HLI (HLI _new), and respiratory rate predictor RRP) with three main components of cow’s milk (yield, [...] Read more.

This study focuses on multiple linear regression models relating six climate indices (temperature humidity THI, environmental stress ESI, equivalent temperature index ETI, heat load HLI, modified HLI (HLI _new), and respiratory rate predictor RRP) with three main components of cow’s milk (yield, fat, and protein) for cows in Iran. The least absolute shrinkage selection operator (LASSO) and the Akaike information criterion (AIC) techniques are applied to select the best model for milk predictands with the smallest number of climate predictors. Uncertainty estimation is employed by applying bootstrapping through resampling. Cross validation is used to avoid over-fitting. Climatic parameters are calculated from the NASA-MERRA global atmospheric reanalysis. Milk data for the months from April to September, 2002 to 2010 are used. The best linear regression models are found in spring between milk yield as the predictand and THI, ESI, ETI, HLI, and RRP as predictors with p-value < 0.001 and R² (0.50, 0.49) respectively. In summer, milk yield with independent variables of THI, ETI, and ESI show the highest relation (p-value < 0.001) with R² (0.69). For fat and protein the results are only marginal. This method is suggested for the impact studies of climate variability/change on agriculture and food science fields when short-time series or data with large uncertainty are available. Full article

(This article belongs to the Special Issue Food Modelling)

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Open AccessReview

Calcium in Gluten-Free Life: Health-Related and Nutritional Implications

by Urszula Krupa-Kozak and Natalia Drabińska

Foods 2016, 5(3), 51; https://doi.org/10.3390/foods5030051 - 15 Jul 2016

Cited by 20 | Viewed by 7467

Abstract

Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the [...] Read more.

Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the main etiological factors responsible for calcium deficiency in CD were presented. Additionally, the research on the application of calcium supplements in the gluten-free breadmaking was reviewed, and its effect on the technological and sensory properties of baked products was indicated. Calcium-fortified gluten-free products could increase the calcium content in the diet of CD patients, supplying the amount of calcium they need for prophylactic or therapeutic use. Apart from this, the consumption of the naturally GF products as well as functional ingredients beneficially affecting calcium absorption need to be encouraged. Full article

(This article belongs to the Special Issue Gluten-Free Foods)

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Open AccessReview

Recent Advances in Techniques for Starch Esters and the Applications: A Review

by Jing Hong, Xin-An Zeng, Charles S. Brennan, Margaret Brennan and Zhong Han

Foods 2016, 5(3), 50; https://doi.org/10.3390/foods5030050 - 9 Jul 2016

Cited by 49 | Viewed by 10842

Abstract

Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming. [...] Read more.

Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming. In addition, the degree of substitution (DS) is often considered as the primary factor in view of its contribution to estimate substituted groups of starch esters. In order to improve the detection accuracy and production efficiency, different detection techniques, including titration, nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR), thermal gravimetric analysis/infrared spectroscopy (TGA/IR) and headspace gas chromatography (HS-GC), have been developed for DS. This paper gives a comprehensive overview on the recent advances in DS analysis and starch esterification techniques. Additionally, the advantages, limitations, some perspectives on future trends of these techniques and the applications of their derivatives in the food industry are also presented. Full article

(This article belongs to the Special Issue Dietary Polysaccharides)

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1276 KiB

Open AccessArticle

Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten

by Salvatore Moscaritolo, Lucia Treppiccione, Antonio Ottombrino and Mauro Rossi

Foods 2016, 5(3), 49; https://doi.org/10.3390/foods5030049 - 29 Jun 2016

Cited by 4 | Viewed by 6135

Abstract

Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa. We previously found that transamidation reaction by microbial transglutaminase (mTG) was effective in down-regulating [...] Read more.

Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa. We previously found that transamidation reaction by microbial transglutaminase (mTG) was effective in down-regulating the gliadin-specific immune response in CD patients. In this study, the two-step transamidation protocol was adopted to treat commercial wheat semolina on a pilot scale. The effectiveness of the enzymatic reaction was tested by means of consolidated biochemical and immunological methods on isolated prolamins. We found that water-insoluble gliadin and glutenin yields decreased in wheat semolina to 5.9% ± 0.3% and 11.6% ± 0.1%, respectively, after a two-step transamidation reaction. Using DQ8 transgenic mice as a model of gluten sensitivity, we observed a dramatic reduction in IFN-γ production in spleen cells challenged in vitro with the residual insoluble gliadin from transamidated semolina (N = 6; median values: 850 vs. 102; control vs. transamidated semolina, p < 0.05). The technological properties of treated wheat semolina were then tested by manufacturing classical pasta (spaghetti). Notably, the spaghetti manufactured with transamidated semolina had only minor changes in its features before and after cooking. In conclusion, the two-step transamidation reaction modified the immunogenic epitopes of gliadins also on a pilot-scale level without influencing the main technological properties of semolina. Our data shed further light on a detoxification strategy alternative to the current gluten-free diet and may have important implications for the management of CD patients. Full article

(This article belongs to the Special Issue Gluten-Free Foods)

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293 KiB

Open AccessReview

Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

by Christina A. Mireles DeWitt and Alexandra C.M. Oliveira

Foods 2016, 5(3), 48; https://doi.org/10.3390/foods5030048 - 28 Jun 2016

Cited by 78 | Viewed by 10909

Abstract

This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation [...] Read more.

This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology. Full article

(This article belongs to the Special Issue Seafood Processing and Safety)

1567 KiB

Open AccessArticle

A Rapid Colorimetric Method Reveals Fraudulent Substitutions in Sea Urchin Roe Marketed in Sardinia (Italy)

by Domenico Meloni, Antonio Spina, Gianluca Satta and Vittorio Chessa

Foods 2016, 5(3), 47; https://doi.org/10.3390/foods5030047 - 25 Jun 2016

Cited by 3 | Viewed by 5653

Abstract

In recent years, besides the consumption of fresh sea urchin specimens, the demand of minimally-processed roe has grown considerably. This product has made frequent consumption in restaurants possible and frauds are becoming widespread with the partial replacement of sea urchin roe with surrogates [...] Read more.

In recent years, besides the consumption of fresh sea urchin specimens, the demand of minimally-processed roe has grown considerably. This product has made frequent consumption in restaurants possible and frauds are becoming widespread with the partial replacement of sea urchin roe with surrogates that are similar in colour. One of the main factors that determines the quality of the roe is its colour and small differences in colour scale cannot be easily discerned by the consumers. In this study we have applied a rapid colorimetric method for reveal the fraudulent partial substitution of semi-solid sea urchin roe with liquid egg yolk. Objective assessment of whiteness (L*), redness (a*), yellowness (b*), hue (h*), and chroma (C*) was carried out with a digital spectrophotometer using the CIE L*a*b* colour measurement system. The colorimetric method highlighted statistically significant differences among sea urchin roe and liquid egg yolk that could be easily discerned quantitatively. Full article

(This article belongs to the Special Issue Food Identity, Authenticity and Fraud: The Full Spectrum)

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225 KiB

Open AccessArticle

Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

by Gamze Guclu, Onur Sevindik, Hasim Kelebek and Serkan Selli

Foods 2016, 5(3), 46; https://doi.org/10.3390/foods5030046 - 24 Jun 2016

Cited by 24 | Viewed by 7778

Abstract

Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile [...] Read more.

Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA. Full article

(This article belongs to the Special Issue Flavour Volatiles of Foods)

194 KiB

Open AccessArticle

Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

by Sandria Godwin, Curtis Maughan and Edgar Chambers

Foods 2016, 5(3), 45; https://doi.org/10.3390/foods5030045 - 23 Jun 2016

Cited by 13 | Viewed by 7325

Abstract

Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 [...] Read more.

Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently used indicator, given in 92% of the recipes, with 15% using only time. Other indicators included: set (89), browned (76), clean toothpick/knife (60), puffed (27), and jiggled (13). Only two recipes indicated final endpoint temperatures. Three recipes (a pie, a quiche, and an egg casserole) were chosen and prepared in triplicate to see if they would reach recommended temperatures. The pie and quiche were still liquid at 71 °C, and were well over the recommended temperature when cooked according to instructions, but the egg casserole was not consistently above 71 °C, when the recipe instructions indicated it was done and the center was light brown and “jiggled” This research indicates that consumers are not receiving information on endpoint temperatures in egg recipes, but the likelihood of foodborne illness is low since most dishes probably be cooked past the recommended temperature before the consumer considers them done unless there are many inclusions that may absorb liquid and reduce the appearance of liquid in the dish. Full article

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Foods, Volume 5, Issue 3 (September 2016) – 22 articles

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