Foods

15 pages, 1494 KiB

Open AccessArticle

Changes in Biochemical Composition and Nutrient Materials in Apocynum pictum Honey During Storage

by Li Jiang, Yanning Gong, Yu Zhao, Wanqing Dong, Leyan Guo, Jiaqi Ju and Nana Su

Foods 2024, 13(23), 3790; https://doi.org/10.3390/foods13233790 (registering DOI) - 25 Nov 2024

Apocynum pictum (A. pictum) honey is rich in effective ingredients including flavonoids, terpenes, and alkaloids that are beneficial to human health. In this study, widely targeted metabolomics were used to detect the plant-derived secondary metabolites of the same batch of A. [...] Read more.

Apocynum pictum (A. pictum) honey is rich in effective ingredients including flavonoids, terpenes, and alkaloids that are beneficial to human health. In this study, widely targeted metabolomics were used to detect the plant-derived secondary metabolites of the same batch of A. pictum honey from 2022 to 2024, in order to explore whether storage time changes the quality of A. pictum honey, especially the content of plant-derived secondary metabolites with important health benefits. The results showed that storage time had no significant effect on the content of sugars, proteins, and other major components in A. pictum honey. At the same time, we also found that although storage time had an impact on the content of some secondary metabolites such as flavonoids in A. pictum honey, the changes in the content of the characteristic active ingredient, hyperoside, in A. pictum honey were not significant. These findings suggest that storage time has a minimal impact on the quality of A. pictum honey. This study provides a theoretical basis for the rational storage of A. pictum honey. Full article

(This article belongs to the Special Issue Recent Advances and Opportunities of Honey & Bee Products)

15 pages, 501 KiB

Open AccessArticle

Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes

by Łukasz K. Kaczyński

Foods 2024, 13(23), 3789; https://doi.org/10.3390/foods13233789 (registering DOI) - 25 Nov 2024

Abstract

Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese. They were evaluated for gloss, water [...] Read more.

Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese. They were evaluated for gloss, water activity, and colour. The aim of the research was to assess changes in the water activity of goat cheese in correlation with changes in gloss and color during storage in various forms of packaging, depending on consumer habits. The research problem was based on consumer observations regarding the repackaging of dairy products, including goat’s cheese. Consumers have reported such a problem in previous studies. The question was asked: will it be necessary in the future to indicate to the consumer the appropriate form of repackaging for a given goat’s cheese? It was shown that the best packaging for storing open feta-type goat salad cheeses was aluminum foil and hard goat cheeses in the producer’s packaging. The method of storage only affects the change in gloss in the case of goat salad cheese and parameter a* hard cheese. At the same time, the need was noted to develop appropriate packaging that would serve to protect the product from spoilage and would not pose a threat to the natural environment after being thrown into the trash. Wrapping soft goat cheeses in cellulose fiber paper reduced water activity by 5% after 14 days of storage but did not encourage re-consumption. The key task for future research is, therefore, to carry out regular consumer surveys. Therefore, it is necessary to choose (develop) a packaging that would preserve the original quality of the cheeses when stored in these conditions. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

12 pages, 10130 KiB

Open AccessArticle

Integrating Bacteriophage onto the Magnetic Nanozyme for Effective Enrichment and Colorimetric Detection of Cronobacter sakazakii in Powdered Infant Formula

by Xuechao Xu, Yuansong Zhang, Lu Gao, Juanli Yang and Zhenquan Yang

Foods 2024, 13(23), 3788; https://doi.org/10.3390/foods13233788 - 25 Nov 2024

Abstract

Cronobacter sakazakii is a dangerous pathogen easily found in powdered infant formula (PIF), causing severe infections and even death in infants. Herein, a bacteriophage-immobilized magnetic nanozyme (Fe₃O₄@EspYZU13) was prepared for C. sakazakii detection. Bacteriophage EspYZU13 isolated and identified by [...] Read more.

Cronobacter sakazakii is a dangerous pathogen easily found in powdered infant formula (PIF), causing severe infections and even death in infants. Herein, a bacteriophage-immobilized magnetic nanozyme (Fe₃O₄@EspYZU13) was prepared for C. sakazakii detection. Bacteriophage EspYZU13 isolated and identified by our group exhibits specific lytic capacity. Fe₃O₄@EspYZU13 possesses remarkable enrichment capacity towards C. sakazakii, efficiently enriching different concentrations of C. sakazakii from a mixed bacterial solution. Furthermore, Fe₃O₄@EspYZU13 shows peroxidase-like activity, which can catalyze the 3,3′,5,5′-tetramethylbenzidine (TMB) chromogenic reaction in the presence of H₂O₂. Upon introduction of C. sakazakii, it can be specifically captured by Fe₃O₄@EspYZU13, inhibiting its peroxidase-like activity. Based on it, C. sakazakii ranging from 3.2 × 10¹ to 3.2 × 10⁷ CFU mL⁻¹ can be determined, offering a detection limit (LOD) of 26 CFU mL⁻¹. Moreover, this reaction system keeps high specificity towards C. sakazakii, which can resist interferences of other possible coexisting bacteria. C. sakazakii in the artificially contaminated PIF can be detected, offering good recoveries (96.76% to 103.13%). These results indicate that our proposed reaction system demonstrates its practical application potential for efficient enrichment of C. sakazakii from complex samples and accurate determination of C. sakazakii in PIF. Full article

(This article belongs to the Special Issue Novel Detection Approaches of Biological and Non-biological Risk Factors in Foods)

30 pages, 1499 KiB

Open AccessReview

Evolution of Bionanocomposites: Innovations and Applications in Food Packaging

by Vimala S. K. Bharathi and Digvir S. Jayas

Foods 2024, 13(23), 3787; https://doi.org/10.3390/foods13233787 - 25 Nov 2024

Abstract

Bionanocomposites are emerging as a pivotal innovation in sustainable food packaging, leveraging the strengths of biopolymers enhanced with nanoparticles for improved functionality. The increasing demand for sustainable packaging solutions, coupled with advancements in nanotechnology, has driven research in this field over the past [...] Read more.

Bionanocomposites are emerging as a pivotal innovation in sustainable food packaging, leveraging the strengths of biopolymers enhanced with nanoparticles for improved functionality. The increasing demand for sustainable packaging solutions, coupled with advancements in nanotechnology, has driven research in this field over the past decade. This review covers the full spectrum of developments in the field, from the classification and synthesis of bionanocomposites to their applications in food packaging and current research trends. A detailed trend analysis using Web of Science data highlighted the growth in bionanocomposite research, with over 17,000 articles published on this topic. Notably, more than 2000 of these articles focus specifically on packaging applications. This review also investigates the application trends for various food products, including fruits and vegetables, grains, meat, dairy products, bakery items, nuts, and oils. The review identifies a marked increase in publications related to bionanocomposite packaging since 2008. Notably, research on packaging applications has increasingly concentrated on fruits and vegetables, followed by meat, dairy products like cheese, and bakery products such as bread. A comprehensive analysis of research trends before 2010 and in 2024 underscores a shift from fundamental material science towards practical, real-world applications. This review provides valuable insights into the transformative potential of bionanocomposites for food packaging technologies and their role in advancing environmentally sustainable solutions. Full article

(This article belongs to the Section Food Packaging and Preservation)

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15 pages, 1052 KiB

Open AccessArticle

Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties

by Jun Hu, Jinxue Hu, Shaoguang Duan, Fankui Zeng, Shuqing Zhang and Guangcun Li

Foods 2024, 13(23), 3786; https://doi.org/10.3390/foods13233786 - 25 Nov 2024

Abstract

Potatoes are a globally important crop with high nutritional value. Different potato varieties display notable variations in color, texture, and nutrient composition. However, the influence of cooking on tuber color, texture, and metabolites has not been comprehensively explored. This study evaluated the color [...] Read more.

Potatoes are a globally important crop with high nutritional value. Different potato varieties display notable variations in color, texture, and nutrient composition. However, the influence of cooking on tuber color, texture, and metabolites has not been comprehensively explored. This study evaluated the color and texture of five potato varieties before and after cooking. Cooking significantly altered tuber color, decreased hardness and adhesiveness, and increased springiness, particularly after steaming. The metabolomic analysis of Zhongshu 49 (ZS49) and Shishu 3 (SH3) tubers was conducted using gas chromatography–mass spectrometry (GC-MS) and ultra-high performance liquid chromatography (UHPLC)-MS/MS. GC-MS identified 122 volatile metabolites, with 42 significantly varying between cooking treatments, while UHPLC-MS/MS detected 755 nonvolatile metabolites, 445 of which showed significant differences. Compared to ZS49, SH3 exhibited a marked increase in umami- and flavor-related metabolites, especially after cooking. This study provides new insights into how cooking affects the quality, texture, and metabolite profiles of potato tubers. Full article

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

38 pages, 1230 KiB

Open AccessReview

Anti-Aging Effect of Traditional Plant-Based Food: An Overview

by Gitishree Das, Srinivasan Kameswaran, Bellamkonda Ramesh, Manjunatha Bangeppagari, Rajat Nath, Anupam Das Talukdar, Han-Seung Shin and Jayanta Kumar Patra

Foods 2024, 13(23), 3785; https://doi.org/10.3390/foods13233785 - 25 Nov 2024

Abstract

Aging is a complex process that involves many physiological mechanisms that gradually impair normal cellular and tissue function and make us more susceptible to diseases and death. It is influenced by intrinsic factors like cellular function and extrinsic factors like pollution and UV [...] Read more.

Aging is a complex process that involves many physiological mechanisms that gradually impair normal cellular and tissue function and make us more susceptible to diseases and death. It is influenced by intrinsic factors like cellular function and extrinsic factors like pollution and UV radiation. Recent scientific studies show that traditional plant-based foods and supplements can help mitigate the effects of aging. Nutraceuticals, which are dietary supplements with medicinal properties, have gained attention for their ability to prevent chronic and age-related diseases. Antioxidants like flavonoids, carotenoids, ascorbic acid, terpenes, tannins, saponins, alkaloids, minerals, etc. found in plants are key to managing oxidative stress, which is a major cause of aging. Well-known plant-based supplements from Bacopa monnieri, Curcuma longa, Emblica officinalis, Ginkgo biloba, Glycyrrhiza glabra, and Panax ginseng have been found to possess medicinal properties. These supplements have been shown to improve cognitive function, reduce oxidative stress, improve overall health, and potentially extend life and enhance the excellence of life. The obtained benefits from these plant species are due to the presence of their bioactive secondary metabolites, such as bacosides in Bacopa monnieri, curcumin in Curcuma longa, ginsenosides in Panax ginseng, and many more. These compounds not only protect against free radical damage but also modulate key biological pathways of aging. Also, traditional fermented foods (tempeh and kimchi), which are rich in probiotics and bioactive compounds, support gut health, boost immune function, and have anti-aging properties. The molecular mechanisms behind these benefits are the activation of nutrient-sensing pathways like AMPK, SIRT/NAD+, and mTOR, which are important for cellular homeostasis and longevity. This review shows the potential of traditional plant-based foods and dietary supplements for healthy aging, and more studies are needed to prove their efficacy and safety in humans. Incorporating these natural products into our diet may be a practical and effective way to counteract the effects of aging and overall well-being. The foremost goal of this review is to emphasize the importance of supporting the body’s antioxidant system by consuming the right balance of natural ingredients in the diet. Full article

(This article belongs to the Section Plant Foods)

15 pages, 1443 KiB

Open AccessArticle

The Changes in Color and Image Parameters and Sensory Attributes of Freeze-Dried Clones and a Cultivar of Red-Fleshed Apples

by Ewa Ropelewska and Mariusz Lewandowski

Foods 2024, 13(23), 3784; https://doi.org/10.3390/foods13233784 - 25 Nov 2024

Abstract

The target of breeding red-fleshed apples is to increase their potential health benefits related to red flesh coloration and consumer acceptance. The objective of this study was to determine the usefulness of four clones (90, 120, 156, and 158) of red-fleshed apples for [...] Read more.

The target of breeding red-fleshed apples is to increase their potential health benefits related to red flesh coloration and consumer acceptance. The objective of this study was to determine the usefulness of four clones (90, 120, 156, and 158) of red-fleshed apples for freeze-drying compared to the cultivar ‘Trinity’. Red-fleshed apples were dried in the form of slices using a laboratory freeze-dryer. The changes in color features and image texture parameters after drying and the sensory quality of freeze-dried samples were assessed. Trends of increase in the value of the L* parameter and decrease in the a* and b* parameters after freeze-drying were observed. Furthermore, freeze-drying caused statistically significant changes in analyzed image textures named XHMean, RHMean, SHMean, VHMean, LHMean, and UHMean. Machine learning models developed based on the color parameters L*, a*, and b* distinguished raw and freeze-dried red-fleshed apples with an average accuracy of 84% for clone 90 up to 99.0% for clone 156, and models based on twenty selected image textures exhibited an accuracy of 98.5% for clone 156 to 100% for clones 90 and 158 and the cultivar ‘Trinity’. The very attractive external appearance, medium-intense fruity smell, crunchiness, and intense fruity taste of all the apple slices were revealed. The innovative aspect of this study included the comparison of the drying behavior and sensory quality of the new clones and a standard cultivar of red-fleshed apples. Moreover, innovative methods and results were used to determine the effect of freeze-drying on red-fleshed apple quality, considering novel models involving thousands of image textures and machine learning algorithms. Full article

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

16 pages, 2441 KiB

Open AccessArticle

Food Authentication Goes Green: Method Optimization for Origin Discrimination of Apples Using Apple Juice and ICP-MS

by Marie-Sophie Müller, Marie Oest, Sandra Scheffler, Anna Lena Horns, Nele Paasch, René Bachmann and Markus Fischer

Foods 2024, 13(23), 3783; https://doi.org/10.3390/foods13233783 - 25 Nov 2024

Abstract

Apples are among the most important fruits worldwide and the most consumed fruit in Germany. Due to higher energy and personnel costs, domestic apples are more expensive and thus offer an incentive for mixing with foreign goods. Moreover, imported apples have a higher [...] Read more.

Apples are among the most important fruits worldwide and the most consumed fruit in Germany. Due to higher energy and personnel costs, domestic apples are more expensive and thus offer an incentive for mixing with foreign goods. Moreover, imported apples have a higher carbon footprint, which is an obstacle regarding sales in times of climate change. Not only the transport of the goods but also the analysis influences the carbon footprint. Inductively coupled plasma mass spectrometry (ICP-MS) is a powerful tool for origin discrimination. In this study, 85 apple juice samples were analyzed, whereby sample preparation for ICP-MS was optimized by eliminating the freeze-drying step and thereby reducing CO₂ emissions. The CO₂ emission was lowered by around 97%. The optimized method was applied to 272 apple juice samples from seven countries to create models for origin determination. The differentiation of European and non-European apples provided an accuracy of 90.9% ± 2.4%. German samples can be differentiated from other countries with an accuracy of 83.2% ± 1.4%. The regional differentiation of German samples (north vs. south) achieved an accuracy of 92.3% ± 5.4%. The results show that the optimized ICP-MS method, in which freeze-drying is not required is well suited for determining the origin of apples from apple juice. Full article

(This article belongs to the Section Food Analytical Methods)

17 pages, 3352 KiB

Open AccessArticle

Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Model

by Jiayue Zhao, Xinmeng Zhang, Yanan Huang, Yan Tan, Shuang Ren and Fang Yuan

Foods 2024, 13(23), 3782; https://doi.org/10.3390/foods13233782 - 25 Nov 2024

Abstract

The oral bioavailability of curcumin is inherently low, which significantly limits its application in food systems. The objective of this study was to evaluate the impact of high-pressure processing on the stability and bioaccessibility of curcumin within an emulsion gel during simulated gastrointestinal [...] Read more.

The oral bioavailability of curcumin is inherently low, which significantly limits its application in food systems. The objective of this study was to evaluate the impact of high-pressure processing on the stability and bioaccessibility of curcumin within an emulsion gel during simulated gastrointestinal transit and to assess its cellular uptake. Our findings suggest that increasing pressure levels and high κ-carrageenan concentrations can enhance the stability of the curcumin delivery system. Elevated κ-CG concentrations were found to retard the action of proteases on dissociating protein molecules from the gel network. The emulsion gel effectively slowed the release of free fatty acids and reduced the curcumin release rate during the gastric phase. Scanning electron microscopy images revealed that higher pressures induced the formation of a more uniform and dense network structure in the gel. While the gel network structures were well-preserved after gastric digestion, they were disrupted into smaller particles following intestinal digestion, with particle size increasing with higher applied pressures. Cytotoxicity assays indicated that the digesta from the intestinal phase was highly toxic to Caco-2 cells. Among the tested samples, the emulsion gel prepared with 1.0% κ-CG at 600 MPa demonstrated the highest curcumin bioavailability, reaching 63.82 ± 7.10%. These findings underscore the potential of HPP-induced emulsion gels as a viable delivery system for enhancing curcumin bioaccessibility and cellular uptake. Full article

(This article belongs to the Special Issue Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food)

28 pages, 1328 KiB

Open AccessArticle

Evaluation of Probiotic Potential and Functional Properties of Lactobacillus Strains Isolated from Dhan, Traditional Algerian Goat Milk Butter

by Mohamed Cherif Bentahar, Djilali Benabdelmoumene, Véronique Robert, Said Dahmouni, Wasim S. M. Qadi, Zineb Bengharbi, Philippe Langella, Bouasria Benbouziane, Ebtesam Al-Olayan, Esraa Adnan Dawoud Dawoud and Ahmed Mediani

Foods 2024, 13(23), 3781; https://doi.org/10.3390/foods13233781 - 25 Nov 2024

Abstract

Goat milk butter, locally known as “Dhan,” from the Sfisfa region of Algeria, holds significant cultural and economic value. This study investigates the probiotic properties of lactic acid bacteria (LAB) present in Dhan, focusing particularly on Lactobacillus strains. Molecular identification using 16S rRNA [...] Read more.

Goat milk butter, locally known as “Dhan,” from the Sfisfa region of Algeria, holds significant cultural and economic value. This study investigates the probiotic properties of lactic acid bacteria (LAB) present in Dhan, focusing particularly on Lactobacillus strains. Molecular identification using 16S rRNA revealed a dominance of Levilactobacillus brevis and Lactiplantibacillus plantarum, forming a substantial part of the bacterial profile. Three LAB isolates (DC01-A, DC04, and DC06) were selected from fresh samples, and rigorous analyses were performed to evaluate their probiotic properties. Safety assessments confirmed the absence of gelatinase, DNase, and haemolytic activities in all isolates. The isolates demonstrated high tolerance to bile salts and acidic conditions, along with the ability to survive simulated gastrointestinal digestion. Notably, strain DC06 exhibited exceptional survival at low pH (1.5) and high bile salt concentrations (0.15–0.3%). All isolates showed substantial growth in MRS medium with 2% phenol, although growth was significantly decreased at 5% phenol. Furthermore, our strains exhibited high adhesion rates to various solvents, demonstrating their potential for strong interaction with cell membranes. Specifically, adhesion to chloroform was observed at 98.26% for DC01-A, 99.30% for DC04, and 99.20% for DC06. With xylene, the adhesion rates were 75.94% for DC01-A, 61.13% for DC04, and 76.52% for DC06. The LAB strains demonstrated impressive growth in ethanol concentrations up to 12%, but their tolerance did not exceed this concentration. They also exhibited robust growth across temperatures from 10 °C to 37 °C, with strains DC04 and DC06 able to proliferate at 45 °C, though none survived at 50 °C. Additionally, the isolates showed significant resistance to oxidative stress induced by hydrogen peroxide (H₂O₂) and displayed medium to high autolytic activity, with rates of 50.86%, 37.53%, and 33.42% for DC01-A, DC04, and DC06, respectively. The cell-free supernatant derived from strain DC04 exhibited significant antimicrobial activity against the tested pathogens, while strain DC06 demonstrated moderate antioxidant activity with the highest DPPH scavenging rate at 68.56%, compared to the probiotic reference strain LGG at 61.28%. These collective findings not only suggest the probiotic viability of LAB strains found in Dhan but also highlight the importance of traditional food practises in contributing to health and nutrition. Consequently, this study supports the potential of traditional Dhan butter as a functional food and encourages further exploration of its health benefits. Full article

(This article belongs to the Section Food Microbiology)

22 pages, 1427 KiB

Open AccessReview

Red Swamp Crayfish (Procambarus clarkii) as a Growing Food Source: Opportunities and Challenges in Comprehensive Research and Utilization

by Bimin Chen, Xiaoqi Xu, Yinji Chen, Hongkai Xie, Tao Zhang and Xiangzhao Mao

Foods 2024, 13(23), 3780; https://doi.org/10.3390/foods13233780 - 25 Nov 2024

Abstract

The red swamp crayfish (Procambarus clarkii) was introduced from Japan to China in the 1920s. Crayfish are now widely distributed in almost all types of freshwater wetlands, including rice fields, ditches, swamps, lakes, and ponds in most provinces of China, owing [...] Read more.

The red swamp crayfish (Procambarus clarkii) was introduced from Japan to China in the 1920s. Crayfish are now widely distributed in almost all types of freshwater wetlands, including rice fields, ditches, swamps, lakes, and ponds in most provinces of China, owing to their multi-directional movement, rapid growth, adaptability to the environment, and relatively high fecundity. The delectable taste and high nutritional value of crayfish have made them popular among consumers, leading to the significant development of red swamp crayfish farming in the last two decades. Currently, it represents the largest proportion of commercially farmed freshwater crustaceans in China and has become an integral component of China’s aquatic economy. Crayfish are highly valued for their edibility and for their by-products, which have various important uses. This review discusses nutrient composition, active ingredients, safety evaluation, processing and preservation, and comprehensive utilization of crayfish by-products to explore and organize the existing knowledge about crayfish and to promote the growth of the crayfish industry. This comprehensive review aims to provide a basis for the optimal utilization and sustainable development of crayfish resources worldwide. Full article

(This article belongs to the Section Food Systems)

18 pages, 622 KiB

Open AccessArticle

Understanding Consumers’ Purchase Intention Towards Meat Produced Without Preventive Antibiotic Use

by Yingnan Zhou, Airong Zhang, Rieks Dekker van Klinken and Junxiu Wang

Foods 2024, 13(23), 3779; https://doi.org/10.3390/foods13233779 - 25 Nov 2024

Abstract

Antibiotics are widely used to prevent healthy animals from getting diseases in livestock industries. Such practice has greatly contributed to the increase in antibiotic-resistant pathogens in animals and in the environment, which poses severe health threats to humans. This study aims to investigate [...] Read more.

Antibiotics are widely used to prevent healthy animals from getting diseases in livestock industries. Such practice has greatly contributed to the increase in antibiotic-resistant pathogens in animals and in the environment, which poses severe health threats to humans. This study aims to investigate consumers’ purchase intention towards meat produced without preventive antibiotic use, and to identify key factors influencing this purchase intention. An online survey of 1123 participants was conducted in China. Descriptive statistical analysis, correlation, and regression analysis were conducted. The results suggested that consumers had a negative attitude towards preventive antibiotic use in food animals and a strong purchase intention towards meat produced without it. The key drivers of this purchase intention included health consciousness, trust in responsible antibiotic use in farming, objective knowledge about antibiotics used in food animals, subjective knowledge about preventive antibiotic use, concerns over antibiotic residues, and attitude towards preventive antibiotic use. These findings can provide deep insights for policymakers and livestock industries who seek to promote responsible antibiotic use and develop effective communication strategies with consumers. Full article

(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)

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18 pages, 1310 KiB

Open AccessArticle

The Impact of Multidimensional Perceived Value on Purchase Intentions for Prepared Dishes in China: The Mediating Role of Behavioral Attitudes and the Moderating Effect of Time Pressure

by Shi Zheng, Leyi Wang and Zhongnan Yu

Foods 2024, 13(23), 3778; https://doi.org/10.3390/foods13233778 - 25 Nov 2024

Abstract

Accompanied by the flourishing development of China’s prepared dishes industry, understanding consumer purchasing decisions helps companies clarify market needs and expectations. This study analyzed consumers’ willingness to purchase prepared dishes and the moderating role of time pressure using the Theory of Planned Behavior [...] Read more.

Accompanied by the flourishing development of China’s prepared dishes industry, understanding consumer purchasing decisions helps companies clarify market needs and expectations. This study analyzed consumers’ willingness to purchase prepared dishes and the moderating role of time pressure using the Theory of Planned Behavior and Structural Equation Modeling. Four hundred and three completed respondents were collected through an online survey of consumers in Beijing, the Capital of China. Our results showed that: (1) Respondents of various demographics (e.g., age, education, occupation, and marital status) had significant differences in willingness to buy. (2) All dimensions of value (functional, emotional, and convenience) had a notable positive effect on behavioral attitudes. However, behavioral attitudes only served as a full mediator between functional value, emotional value, and purchase intentions. (3) Time pressure played a positive moderating role in the effect of perceived value on behavioral attitudes, with positive tendencies in behavioral attitudes increasing as time pressure increased. The study concludes with recommendations for consumers, enterprises, and the government and provides an additional reference for the policy of “Strengthening Food Safety Regulation of Prepared Dishes”. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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21 pages, 4606 KiB

Open AccessArticle

Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles

by Maryam Davtalab, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Artur J. Martins, Ana I. Bourbon and Miguel A. Cerqueira

Foods 2024, 13(23), 3777; https://doi.org/10.3390/foods13233777 - 25 Nov 2024

Abstract

Nanoparticles based on food-grade materials are promising materials to develop Pickering emulsions for food applications. Initially, this study focuses on the development of nanoparticles through the utilization of a soluble complex of whey protein concentrate (WPC) and cress seed gum (CSG), which were [...] Read more.

Nanoparticles based on food-grade materials are promising materials to develop Pickering emulsions for food applications. Initially, this study focuses on the development of nanoparticles through the utilization of a soluble complex of whey protein concentrate (WPC) and cress seed gum (CSG), which were modified by calcium chloride (CaCl₂) as a cross-linker. The response surface methodology was used to investigate the impact of different concentrations of WPC (1–4% w/v), CSG (0–1% w/v), and CaCl₂ (1–3 mM) on particle size, polydispersity index (PDI), and Zeta potential. The optimum conditions for the production of CSG–WPC nanoparticles (WPC–CSG NPs) were 0.31% (w/v) CSG, 1.75% (w/v) WPC, and 1.69 mM CaCl₂, resulting in nanoparticles with average size of 236 nm and Zeta potential of −22 mV. Subsequently, oil-in-water (O/W) Pickering emulsions were produced with different concentrations of WPC–CSG NPs in optimum conditions. The contact angles of the WPC–CSG NPs were 41.44° and 61.13° at concentrations of 0.5% and 1%, respectively, showing that NPs are suitable for stabilizing O/W Pickering emulsions. Pickering emulsion viscosity rose from 80 to 500 mPa when nanoparticle concentration increased from 0.5% to 1%. Results also showed that WPC–CSG NPs enable stable O/W Pickering emulsions during storage and thermal treatment, confirming that protein–polysaccharide NPs can provide a sufficient steric hindrance. Full article

(This article belongs to the Special Issue Food Emulsions: Preparation, Stabilization, and Applications in Encapsulation of Bioactive Compounds)

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13 pages, 1643 KiB

Open AccessArticle

Analysis of Volatile Compounds’ Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC–MS

by Liting Zhang, Zhaoyang Pan, Zhanhua Lu, Shiguang Wang, Wei Liu, Xiaofei Wang, Haoxiang Wu, Hao Chen, Tengkui Chen, Juan Hu and Xiuying He

Foods 2024, 13(23), 3776; https://doi.org/10.3390/foods13233776 - 25 Nov 2024

Abstract

Aroma is a crucial determinant of rice taste quality, with volatile organic compounds (VOCs) playing a key role in defining this characteristic. However, limited research has explored the dynamic changes in these aromatic substances during the ripening stages of rice grains. In this [...] Read more.

Aroma is a crucial determinant of rice taste quality, with volatile organic compounds (VOCs) playing a key role in defining this characteristic. However, limited research has explored the dynamic changes in these aromatic substances during the ripening stages of rice grains. In this study, we analyzed VOCs in rice grains across four ripening stages post-flowering using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 417 VOCs were identified, among which 65 were determined to be key aroma-active compounds based on relative odor activity value (rOAV) analysis. Most of these aroma-active compounds exhibited an accumulation pattern as the grains matured. Notably, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone and 2-Methyloxolan-3-one had the largest rOAV values. Additionally, (Z)-6-nonenal, (Z,Z)-3,6-nonadienal, 2-thiophenemethanethiol, 5-methyl-2-furanmethanethiol, 2,2,6-trimethyl-cyclohexanone, and 3-octen-2-one were identified as potential key markers for distinguishing rice-grain maturity stages. Moreover, 2-acetyl-1-pyrroline (2-AP), heptanal, and 1-nonanol were identified as marker metabolites differentiating aromatic from non-aromatic brown rice. These findings contribute to a deeper understanding of the dynamic variation and retention of aroma compounds during rice-grain ripening, and they offer valuable insights into the improvement of fragrant rice varieties. Full article

(This article belongs to the Section Grain)

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12 pages, 4594 KiB

Open AccessArticle

Raman Spectroscopy Monitoring of Duck Egg Brining Process

by Huaizhou Jin, Yanxia Zou, Shangzhong Jin and Qiang Lin

Foods 2024, 13(23), 3775; https://doi.org/10.3390/foods13233775 - 25 Nov 2024

Abstract

Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect [...] Read more.

Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with added wine. The results from egg yolks suggest that increasing the salt concentration or adding 10% wine (53% alcohol) accelerates the brining process, while the Raman spectra of egg whites remain remarkably stable throughout brining. Our findings suggest that the traditional 30-day brining period can be reduced to 20–25 days with a higher salt concentration or the addition of wine, after which the egg yolk structure becomes largely stable. Full article

(This article belongs to the Section Food Packaging and Preservation)

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12 pages, 966 KiB

Open AccessArticle

Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth

by Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, José Ángel Pérez-Alvarez, Juana Fernández-López, Manuel Viuda-Martos, Martin Esqueda, Javier Germán Rodríguez-Carpena, Félix Joel Ibarra-Arias, Gastón Ramón Torrescano-Urrutia and Armida Sánchez-Escalante

Foods 2024, 13(23), 3774; https://doi.org/10.3390/foods13233774 - 25 Nov 2024

Abstract

Pleurotus ostreatus, due to its saprophytic nature, can extract nutrients and bioactive compounds from the substrate on which it is grown. This study aimed to assess the effect of adding spent coffee grounds (SCG) and potato peel (PPW) in the wheat straw [...] Read more.

Pleurotus ostreatus, due to its saprophytic nature, can extract nutrients and bioactive compounds from the substrate on which it is grown. This study aimed to assess the effect of adding spent coffee grounds (SCG) and potato peel (PPW) in the wheat straw substrate formulation to grow over the production indicators, physicochemical, techno-functional, total chemical compounds, and antioxidant properties. Treatments were described as follows: T1, wheat straw at 100%; T2, wheat straw at 80% + 10% of SCG + 10% of PPW; T3, wheat straw at 70% + 15% of SCG + 15% of PPW; T4, wheat straw at 60% + 20% of SCG + 20% of PPW. After P. ostreatus growth, non-differences were found in production indicators for T1–T4, including biological efficiency, production rate, and yield. With respect to P. ostreatus dried powders, T1–T4 showed pH values near neutrality concerning soy protein (SP), and the color samples were beige. Also, T2 and T3 exert higher water-holding (WHC) values, while T1–T4 exert higher oil-holding (OHC) and emulsifying capacity (EC) values concerning SP, in dependence on the growth substrate. T1–T4 showed lower swelling (SC) and T1–T3 lower gelling capacity (GC) values. Regarding total chemical compounds and antioxidant properties of P. ostreatus extracts, growth substrate and solvent extraction have an effect on metabolite content and antiradical and reducing power properties. The multivariate analysis revealed that T2 water extracts exert the highest total tannin (TTC) and protocatechuic acid contents (PAC), as well as the highest antiradical (RCSA) and reducing power (RPA) values. In conclusion, this study demonstrated that using SCG and PPW as a partial substitute for substrate (what straw) enhances the physicochemical, techno-functional, and antioxidant activity of P. ostreatus. Full article

(This article belongs to the Section Food Security and Sustainability)

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19 pages, 8014 KiB

Open AccessArticle

Hepatoprotective, Lipid-Lowering and Antioxidant Effects of Mangaba Powder (Hancornia speciosa) Administered to Rats Fed a High-Fat Diet

by Bernadete de Lourdes de Araújo Silva, Margarida Angélica da Silva Vasconcelos, Kamila Sabino Batista, Fabiane Rabelo da Costa Batista, Hassler Clementino Cavalcante, Lydiane de Lima Tavares Toscano, Alexandre Sérgio Silva, Aline Barbosa D’Oliveira, Adriano Francisco Alves and Jailane de Souza Aquino

Foods 2024, 13(23), 3773; https://doi.org/10.3390/foods13233773 - 25 Nov 2024

Abstract

The aim of this study was to evaluate the potential effects of administering mangaba powder on liver function and somatic, oxidative and lipid metabolism parameters in rats fed a high-fat diet. Prepared mangaba powder has important amounts of phenolic compounds, vitamin C, dietary [...] Read more.

The aim of this study was to evaluate the potential effects of administering mangaba powder on liver function and somatic, oxidative and lipid metabolism parameters in rats fed a high-fat diet. Prepared mangaba powder has important amounts of phenolic compounds, vitamin C, dietary fiber and oligosaccharides. A total of 32 adult Wistar rats were initially randomized into two groups for the biological assay: normal-fat (NF, n = 16) and high-fat (HF, n = 16) diets for 21 days. These rats were subsequently subdivided into four groups: NF (n = 8), HF (n = 8), normal-fat diet with mangaba powder administration (NFMG, n = 8) and high-fat diet with mangaba powder administration (HFMG, n = 8). The treatment with mangaba powder (400 mg/kg) lasted an additional 28 days. Compared to the HF rats, the HFMG rats showed an 8% reduction in the body mass index. Treatment with mangaba reduced the serum cholesterol by 18%, as well as the hepatic deposition of triacylglycerides by 26% and cholesterol by 25%, in addition to increasing bile acid synthesis by 77% in this organ. Mangaba powder consumption attenuated the degree of hepatic steatosis, reduced lipid peroxidation and increased the serum and hepatic antioxidant capacity in HFMG rats. These results show that the consumption of mangaba powder had lipid-lowering, hepatoprotective and antioxidant effects, especially in HFMG rats, which may be associated with an additive and synergistic action between the bioactive compounds present in the product. Full article

(This article belongs to the Special Issue Bioactive Ingredients in Functional Foods—Their Role in Lipid Metabolism)

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18 pages, 2149 KiB

Open AccessArticle

An Analysis of Longan Honey from Taiwan and Thailand Using Flow Cytometry and Physicochemical Analysis

by Lekhnath Kafle and Tandzisile Zine Mabuza

Foods 2024, 13(23), 3772; https://doi.org/10.3390/foods13233772 - 25 Nov 2024

Abstract

The increase in honey fraud in the global market has highlighted the importance of pollen analysis in determining or confirming the botanical and geographical origins of honey. Numerous studies are currently underway to develop efficient and rapid methods for the determination of the [...] Read more.

The increase in honey fraud in the global market has highlighted the importance of pollen analysis in determining or confirming the botanical and geographical origins of honey. Numerous studies are currently underway to develop efficient and rapid methods for the determination of the quality, botanical, and geographical origin of honey. Typically, the physicochemical analysis of honey is used to evaluate its quality and geographical source. In this study, flow cytometry, a technique extensively employed in immunology and hematology, was first applied to analyze and characterize pollen from longan honeys from Taiwan and Thailand. The flow cytometry was employed for forward scatter (FSC), side scatter (SSC), Y610-A, and NUV450 to analyze longan honey samples from Taiwan and Thailand. Taiwan’s longan honeys were rich in pollens; however, based upon the FSC and SSC analyses, the pollens from Thai longan honeys were larger and more granular. The Y610/20 emission area was greatest in Thai pollens. The NUV450 measured in the near UV laser was also greater in Thai pollen. Additionally, honey samples were also analysed for physiochemical properties including moisture content, pH, ash content, viscosity, and hydroxymethylfurfural (HMF) for physiochemical properties of longan honey samples from both countries. The moisture content of honey from Taiwan varied between 20.90% and 23.40%, whereas honey from Thailand ranged from 19.50% to 23.50%. A total of 60% of Taiwan’s longan honey was found to have a dark amber color, and only 20% of Thai longan honey exhibited a dark amber color. Furthermore, the pH range of honey from Taiwan was found to be between 4.00 and 4.16, and the pH of Thai honey ranged from 4.01 to 4.12. The ash content of honey samples from Taiwan ranged from 0.05% to 0.23%, and Thai honey had a range of 0.01% to 0.9%. All samples were negative for the Fiehe’s test, indicating the absence of HMF. This analysis lays the groundwork for rapid identification the origins of the honey, applying flow cytometry in conjunction with physicochemical analysis to assess its quality. Full article

(This article belongs to the Section Food Analytical Methods)

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