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Editor’s Choice Articles

Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area. The aim is to provide a snapshot of some of the most exciting work published in the various research areas of the journal.

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19 pages, 1964 KiB  
Review
Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications
by Li Wang, Wei Lan and Dan Chen
Foods 2024, 13(17), 2851; https://doi.org/10.3390/foods13172851 - 8 Sep 2024
Viewed by 2066
Abstract
Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as [...] Read more.
Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins. Full article
(This article belongs to the Special Issue Advances in Bioactive Compounds from Food on Human Health)
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30 pages, 1045 KiB  
Review
Cow’s Milk Bioactive Molecules in the Regulation of Glucose Homeostasis in Human and Animal Studies
by Emad Yuzbashian, Emily Berg, Stepheny C. de Campos Zani and Catherine B. Chan
Foods 2024, 13(17), 2837; https://doi.org/10.3390/foods13172837 - 6 Sep 2024
Viewed by 2014
Abstract
Obesity disrupts glucose metabolism, leading to insulin resistance (IR) and cardiometabolic diseases. Consumption of cow’s milk and other dairy products may influence glucose metabolism. Within the complex matrix of cow’s milk, various carbohydrates, lipids, and peptides act as bioactive molecules to alter human [...] Read more.
Obesity disrupts glucose metabolism, leading to insulin resistance (IR) and cardiometabolic diseases. Consumption of cow’s milk and other dairy products may influence glucose metabolism. Within the complex matrix of cow’s milk, various carbohydrates, lipids, and peptides act as bioactive molecules to alter human metabolism. Here, we summarize data from human studies and rodent experiments illustrating how these bioactive molecules regulate insulin and glucose homeostasis, supplemented with in vitro studies of the mechanisms behind their effects. Bioactive carbohydrates, including lactose, galactose, and oligosaccharides, generally reduce hyperglycemia, possibly by preventing gut microbiota dysbiosis. Milk-derived lipids of the milk fat globular membrane improve activation of insulin signaling pathways in animal trials but seem to have little impact on glycemia in human studies. However, other lipids produced by ruminants, including polar lipids, odd-chain, trans-, and branched-chain fatty acids, produce neutral or contradictory effects on glucose metabolism. Bioactive peptides derived from whey and casein may exert their effects both directly through their insulinotropic effects or renin-angiotensin-aldosterone system inhibition and indirectly by the regulation of incretin hormones. Overall, the results bolster many observational studies in humans and suggest that cow’s milk intake reduces the risk of, and can perhaps be used in treating, metabolic disorders. However, the mechanisms of action for most bioactive compounds in milk are still largely undiscovered. Full article
(This article belongs to the Section Dairy)
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30 pages, 3463 KiB  
Review
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review
by Muhammad Adil Farooq and Jianmei Yu
Foods 2024, 13(17), 2770; https://doi.org/10.3390/foods13172770 - 30 Aug 2024
Viewed by 2457
Abstract
The physical modification of starch to produce resistant starch (RS) is a viable strategy for the glycemic index (GI) lowering of foods and functionality improvement in starchy food products. RS cannot be digested in the small intestine but can be fermented in the [...] Read more.
The physical modification of starch to produce resistant starch (RS) is a viable strategy for the glycemic index (GI) lowering of foods and functionality improvement in starchy food products. RS cannot be digested in the small intestine but can be fermented in the colon to produce short-chain fatty acids rather than being broken down by human digestive enzymes into glucose. This provides major health advantages, like better blood sugar regulation, weight control, and a lower chance of chronic illnesses. This article provides a concise review of the recent developments in physical starch modification techniques, including annealing, extrusion, high-pressure processing, radiation, and heat–moisture treatment. Specifically, the focus of this paper is on the alteration of the crystalline structure of starch caused by the heat–moisture treatment and annealing and its impact on the resistance of starch to enzymatic hydrolysis, as well as the granular structure and molecular arrangement of starch caused by extrusion and high-pressure processing, and the depolymerization and crosslinking that results from radiation. The impacts of these alterations on starch’s textural qualities, stability, and shelf life are also examined. This review demonstrates how physically modified resistant starch can be used as a flexible food ingredient with both functional and health benefits. These methods are economically and ecologically sustainable since they successfully raise the RS content and improve its functional characteristics without the need for chemical reagents. The thorough analysis of these methods and how they affect the structural characteristics and health advantages of RS emphasizes the material’s potential as an essential component in the creation of functional foods that satisfy contemporary dietary and health requirements. Full article
(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)
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44 pages, 423 KiB  
Review
Methicillin-Resistant Staphylococcus aureus (MRSA) in Different Food Groups and Drinking Water
by Camino González-Machado, Carlos Alonso-Calleja and Rosa Capita
Foods 2024, 13(17), 2686; https://doi.org/10.3390/foods13172686 - 26 Aug 2024
Cited by 2 | Viewed by 1774
Abstract
Methicillin-resistant Staphylococcus aureus (MRSA) has been included by the World Health Organization in its list of “priority pathogens” because of its widespread prevalence and the severity of the infections it causes. The role of food in infections caused by MRSA is unknown, although [...] Read more.
Methicillin-resistant Staphylococcus aureus (MRSA) has been included by the World Health Organization in its list of “priority pathogens” because of its widespread prevalence and the severity of the infections it causes. The role of food in infections caused by MRSA is unknown, although strains of this microorganism have been detected in various items for human consumption. In order to gain an overview of any possible role of food in MRSA infections, a review was undertaken of studies published between January 2001 and February 2024 relating to MRSA. These comprised research that focused on fish and shellfish, eggs and egg products, foods of vegetable origin, other foodstuffs (e.g., honey or edible insects), and drinking water. In most of these investigations, no prior enrichment was carried out when isolating strains. Three principal methods were used to confirm the presence of MRSA, namely amplification of the mecA gene by PCR, amplification of the mecA and the mecC genes by PCR, and disc diffusion techniques testing susceptibility to cefoxitin (30 μg) and oxacillin (1 μg). The great diversity of methods used for the determination of MRSA in foods and water makes comparison between these research works difficult. The prevalence of MRSA varied according to the food type considered, ranging between 0.0% and 100% (average 11.7 ± 20.3%) for fish and shellfish samples, between 0.0% and 11.0% (average 1.2 ± 3.5%) for egg and egg products, between 0.0% and 20.8% (average 2.5 ± 6.8%) for foods of vegetable origin, between 0.6% and 29.5% (average 28.2 ± 30.3%) for other foodstuffs, and between 0.0% and 36.7% (average 17.0 ± 14.0%) for drinking water. Full article
(This article belongs to the Section Food Microbiology)
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23 pages, 5265 KiB  
Article
Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami
by Georgios Papatzimos, Zoitsa Basdagianni and Eleni Kasapidou
Foods 2024, 13(16), 2584; https://doi.org/10.3390/foods13162584 - 18 Aug 2024
Viewed by 1401
Abstract
Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of [...] Read more.
Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content. Full article
(This article belongs to the Special Issue Novel Approaches to Improve Meat Quality and Safety)
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16 pages, 1724 KiB  
Article
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality
by Ana Leite, Lia Vasconcelos, Sergio Lopez, Divanildo Outor-Monteiro, Victor Pinheiro, Sandra Rodrigues and Alfredo Teixeira
Foods 2024, 13(16), 2579; https://doi.org/10.3390/foods13162579 - 18 Aug 2024
Viewed by 1579
Abstract
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce [...] Read more.
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01). Full article
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
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22 pages, 2174 KiB  
Review
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
by Dong Han, Yunsong Yang, Zhantong Guo, Shuwen Dai, Mingchao Jiang, Yuanyuan Zhu, Yuqin Wang, Zhen Yu, Ke Wang, Chunchi Rong and Yongjian Yu
Foods 2024, 13(16), 2534; https://doi.org/10.3390/foods13162534 - 14 Aug 2024
Viewed by 3022
Abstract
In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa [...] Read more.
In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes. Full article
(This article belongs to the Special Issue Microorganisms in Fermented Food: Selection, Evaluation and Application)
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22 pages, 1986 KiB  
Review
Extraction and Chromatographic Approaches for Coumarin, Furocoumarin, and Polymethoxyflavone Characterization in Foods
by Giovanna Cafeo, Elisa Irrera, Marina Russo and Paola Dugo
Foods 2024, 13(16), 2517; https://doi.org/10.3390/foods13162517 - 12 Aug 2024
Viewed by 1416
Abstract
Oxygen heterocyclic compounds play a beneficial role in plants, and their presence in foods, such as Citrus fruits, cinnamon, carrots, and parsley, has been documented in recent years. Published research articles reported several extractions and chromatographic techniques for their determination. The aim of [...] Read more.
Oxygen heterocyclic compounds play a beneficial role in plants, and their presence in foods, such as Citrus fruits, cinnamon, carrots, and parsley, has been documented in recent years. Published research articles reported several extractions and chromatographic techniques for their determination. The aim of this review was to take into consideration the research articles published from 2016 to 2024 in which the authors developed extraction and chromatographic analysis methods of oxygen heterocyclic compounds in foods. The objective of this review was to assist researchers in choosing the best approach for their future work by identifying all the possible approaches to characterize coumarins, furocoumarins, and polymethoxyflavones in foodstuffs. Full article
(This article belongs to the Section Food Analytical Methods)
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18 pages, 5169 KiB  
Article
Comparative Evaluation of Chemical Composition and Nutritional Characteristics in Various Quinoa Sprout Varieties: The Superiority of 24-Hour Germination
by Beier Cao, Changjian Bao, Zhiqiang Zhu, Yanning Gong, Junyu Wei, Zhenguo Shen and Nana Su
Foods 2024, 13(16), 2513; https://doi.org/10.3390/foods13162513 - 12 Aug 2024
Viewed by 1078
Abstract
Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties [...] Read more.
Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts. Full article
(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)
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19 pages, 6934 KiB  
Article
Optimizing Chlorella vulgaris Cultivation to Enhance Biomass and Lutein Production
by Kangping Wu, Jiangling Lai, Qi Zhang, Yunpu Wang, Xian Cui, Yuhuan Liu, Xiaodan Wu, Zhigang Yu and Roger Ruan
Foods 2024, 13(16), 2514; https://doi.org/10.3390/foods13162514 - 12 Aug 2024
Viewed by 1536
Abstract
Lutein is widely used in medicine, health care, and food processing due to its antioxidant effects; however, it is difficult for the traditional extraction of lutein using marigolds to meet the increasing market demand for lutein. To achieve high-efficiency lutein production, we investigated [...] Read more.
Lutein is widely used in medicine, health care, and food processing due to its antioxidant effects; however, it is difficult for the traditional extraction of lutein using marigolds to meet the increasing market demand for lutein. To achieve high-efficiency lutein production, we investigated the effects of different conditions on the biomass accumulation and lutein yield of Chlorella vulgaris. The optimized cultivation conditions include mixotrophic cultivation using sodium nitrate as a nitrogen source, maintaining a total-organic-carbon-to-total-nitrogen ratio of 12:1, a total-nitrogen-to-total-phosphorus ratio of 10:1, and lighting duration of 24 h. The results of the study indicated that under these specific conditions, Chlorella vulgaris attained a final biomass concentration, biomass productivity, and growth yield of 6.08 g·L−1, 1.00 g·L−1·d−1, and 1.67 g biomass/g TOC, respectively. Additionally, the concentrations of total chlorophyll, carotenoid, lutein, and protein reached 139.20 mg·L−1, 31.87 mg·L−1, 15.02 mg·L−1, and 2.17 g·L−1, respectively, and the content of lutein reached 2.47 mg·g−1. This study supplies a theoretical basis for the industrial application of lutein production using Chlorella vulgaris. Full article
(This article belongs to the Special Issue Biowaste from the Food Industry as a Biomass Resource of Foods)
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20 pages, 5019 KiB  
Article
Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica
by Miroslava Kačániová, Stefania Garzoli, Anis Ben Hsouna, Zhaojun Ban, Joel Horacio Elizondo-Luevano, Maciej Ireneusz Kluz, Rania Ben Saad, Peter Haščík, Natália Čmiková, Božena Waskiewicz-Robak, Ján Kollár and Alessandro Bianchi
Foods 2024, 13(16), 2512; https://doi.org/10.3390/foods13162512 - 12 Aug 2024
Cited by 2 | Viewed by 1877
Abstract
Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to [...] Read more.
Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from Eugenia caryophyllus (ECEO) derived from dried fruits. GC-MS analyses identified eugenol as the dominant component at 82.7%. Additionally, the study aimed to extend the shelf life of sous vide deer meat by applying a plant essential oil and inoculating it with S. enterica for seven days at 4 °C. The essential oil demonstrated strong antibacterial activity against S. enterica. The ECEO showed significant antibiofilm activity, as indicated by the MBIC crystal violet test results. Data from MALDI-TOF MS analysis revealed that the ECEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, the ECEO was found to have a beneficial antibacterial effect on S. enterica. In vacuum-packed sous vide red deer meat samples, the anti-Salmonella activity of the ECEO was slightly higher than that of the control samples. These findings underscore the potential of the ECEO’s antibacterial and antibiofilm properties in food preservation and extending the shelf life of meat. Full article
(This article belongs to the Special Issue Enhancing Shelf Life of Food Products: Strategies, Challenges and Innovations)
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16 pages, 2982 KiB  
Article
Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates
by Alessio Cimini, Lorenzo Morgante and Mauro Moresi
Foods 2024, 13(16), 2505; https://doi.org/10.3390/foods13162505 - 9 Aug 2024
Viewed by 1318
Abstract
Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell [...] Read more.
Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin–cation–phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water. Gradoli Purgatory beans (GPB), from Italy′s Latium region, were malted, reducing phytic acid by 32% and oligosaccharides by 63%. This study evaluated the hardness of cooked GPB seeds in various conditions, including decorticated or malted states, using a modified standard method. Cooking at 98 °C for 7–75 min on an induction hob with a water-to-seed ratio of 4 g/g was tested. Soaking was applied before cooking for conventional seeds only, followed by texture analysis. Conventional GPBs were adequately cooked if their cotyledons disintegrated upon pressing, requiring a force peak of 250 to 220 N and cooking times of 52 to 57 min. Malted, decorticated, and split GPBs cooked similarly to raw decorticated and split ones, with times of 32 and 25 min, respectively. Faster cooking was due to bean coat removal and splitting, not chemical changes. Sodium or potassium carbonate/bicarbonate at 1–2 g/L improved cooking efficiency, with 2 g/L of sodium carbonate reducing cooking time to 13 min. Higher concentrations caused non-uniform cooking. Cooking malted, decorticated, and split GPBs in sodium-carbonated water reduced greenhouse gas emissions from 561 to 368 g CO2e/kg, meeting the demand for eco-friendly and nutritionally enhanced plant protein sources. Full article
(This article belongs to the Special Issue New Insights into Legume and Cereal Innovations in Processing, Storage and Shelf Life)
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18 pages, 8359 KiB  
Article
Membrane Damage and Metabolic Disruption as the Mechanisms of Linalool against Pseudomonas fragi: An Amino Acid Metabolomics Study
by Jiaxin Cai, Haiming Chen, Runqiu Wang, Qiuping Zhong, Weijun Chen, Ming Zhang, Rongrong He and Wenxue Chen
Foods 2024, 13(16), 2501; https://doi.org/10.3390/foods13162501 - 9 Aug 2024
Viewed by 1284
Abstract
Pseudomonas fragi (P. fragi) is usually detected in low-temperature meat products, and seriously threatens food safety and human health. Therefore, the study investigated the antibacterial mechanism of linalool against P. fragi from membrane damage and metabolic disruption. Results from field-emission transmission [...] Read more.
Pseudomonas fragi (P. fragi) is usually detected in low-temperature meat products, and seriously threatens food safety and human health. Therefore, the study investigated the antibacterial mechanism of linalool against P. fragi from membrane damage and metabolic disruption. Results from field-emission transmission electron microscopy (FETEM) and atomic force microscopy (AFM) showed that linalool damage membrane integrity increases surface shrinkage and roughness. According to Fourier transform infrared (FTIR) spectra results, the components in the membrane underwent significant changes, including nucleic acid leakage, carbohydrate production, protein denaturation and modification, and fatty acid content reduction. The data obtained from amino acid metabolomics indicated that linalool caused excessive synthesis and metabolism of specific amino acids, particularly tryptophan metabolism and arginine biosynthesis. The reduced activities of glucose 6-phosphate dehydrogenase (G6PDH), malate dehydrogenase (MDH), and phosphofructokinase (PFK) suggested that linalool impair the respiratory chain and energy metabolism. Meanwhile, genes encoding the above enzymes were differentially expressed, with pfkB overexpression and zwf and mqo downregulation. Furthermore, molecular docking revealed that linalool can interact with the amino acid residues of G6DPH, MDH and PFK through hydrogen bonds. Therefore, it is hypothesized that the mechanism of linalool against P. fragi may involve cell membrane damage (structure and morphology), disturbance of energy metabolism (TCA cycle, EMP and HMP pathway) and amino acid metabolism (cysteine, glutamic acid and citrulline). These findings contribute to the development of linalool as a promising antibacterial agent in response to the food security challenge. Full article
(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)
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36 pages, 6126 KiB  
Review
Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review
by Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva and Jayani Chandrapala
Foods 2024, 13(16), 2489; https://doi.org/10.3390/foods13162489 - 8 Aug 2024
Cited by 1 | Viewed by 1723
Abstract
The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during [...] Read more.
The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk–tea powders. The production process of milk–tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein–protein, protein–carbohydrate, protein–polyphenol, carbohydrate–polyphenol, and carbohydrate–polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk–tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk–tea powders. Full article
(This article belongs to the Special Issue Milk and Dairy Products: Exploring Production, Processing, and Quality Control)
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18 pages, 3365 KiB  
Article
Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability
by Huanqing Lei, Xinling Liu, Wei Zhao, Songyi Lin, Jiawei Lin, Jian Li, Xinan Zeng and Zhong Han
Foods 2024, 13(16), 2498; https://doi.org/10.3390/foods13162498 - 8 Aug 2024
Viewed by 1297
Abstract
This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of [...] Read more.
This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of fish broth mainly include protein, fat, total sugar, 5′-nucleotide and free amino acid content. To achieve a similar effect of nutrient extraction, the thermo-ultrasonic treatment required a shorter time (30 min) than boiling water (120 min). The water-soluble protein, fat and total sugar contents were at their maximum at 120 min of the thermo-ultrasonic treatment. In particular, the fat content increased with the time of thermo-ultrasonic treatment from 0.58% to 2.70%. The emulsion structure of the fish soup was characterized by measuring its color and particle size, using optical microscopy and confocal laser scanning microscopy, and determining its storage stability. Thermo-ultrasonic treatment reduced the particle size of the fish broth emulsion and the fat globules became smaller and more homogeneous. Ultrasonication not only accelerated the nutritional and flavor content of the fish head broth, but also reduced the particle size and enhanced the stability of the emulsified system of the fish broth. The fish head tissue was more severely disrupted by the cavitation effect of an ultrasound, and nutrients migrated more and faster. This was mainly due to the cavitation and mechanical breaking force of the ultrasound on the fish head tissue and the fat globules of the fish broth. Altogether, these findings suggest that the thermo-ultrasonic treatment technique is useful for processing nutrient-rich, storage-stable and ready-to-eat fish head broth. Full article
(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition)
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16 pages, 1917 KiB  
Article
Innovative Postharvest Management for Hass Avocado at the Preclimacteric Stage: A Combined Technology with GABA and 1-MCP
by María Celeste Ruiz-Aracil, Juan Miguel Valverde, Mihaela Iasmina Madalina Ilea, Daniel Valero, Salvador Castillo and Fabián Guillén
Foods 2024, 13(16), 2485; https://doi.org/10.3390/foods13162485 - 7 Aug 2024
Cited by 1 | Viewed by 5088
Abstract
Avocado (Persea americana Mill.) is a subtropical climacteric fruit with a limited shelf life due to its high sensitivity to low temperatures. Chilling injury (CI) produced by cold storage displays symptoms in avocado fruit such as irregular ripening, darkening of the mesocarp, [...] Read more.
Avocado (Persea americana Mill.) is a subtropical climacteric fruit with a limited shelf life due to its high sensitivity to low temperatures. Chilling injury (CI) produced by cold storage displays symptoms in avocado fruit such as irregular ripening, darkening of the mesocarp, hardening of vascular strands, lipid oxidation with “off flavors”, and pitting and darkening of the skin, increasing weight loss. Accordingly, we studied the effect of γ-aminobutyric acid (GABA) and 1-methylcyclopropene (1-MCP) alone or in combination as postharvest treatments to maintain quality and to increase cold tolerance. Hass avocados were stored at 5 °C plus 5 days at room temperature. The results showed that the combined treatment improved fruit quality parameters as compared with control fruit and with those treated with only 1-MCP or GABA. The combined treatment delayed synergistically the postharvest ripening process. This delayed pattern was concomitant with a delayed ethylene pattern in GABA + 1-MCP or 1-MCP fruit batches. CI symptoms and electrolyte leakage were minimized in all GABA and 1-MCP fruit batches specifically in the combined treatment. For this reason, the synergistic effect of the combination of treatments may be recommended as an effective alternative strategy to prolong the postharvest quality of avocado during refrigerated storage. Full article
(This article belongs to the Special Issue Advances in Post-harvest Preservation and Quality of Fruits and Vegetables—Volume II)
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19 pages, 5583 KiB  
Article
Antibacterial Activity of Ethanol Extract from Australian Finger Lime
by Ruimin Zhang, Zhengyan Fan, Congyi Zhu, Yongjing Huang, Pingzhi Wu and Jiwu Zeng
Foods 2024, 13(15), 2465; https://doi.org/10.3390/foods13152465 - 5 Aug 2024
Viewed by 1571
Abstract
Australian finger lime (Citrus australasica L.) has become increasingly popular due to its potent antioxidant capacity and health-promoting benefits. This study aimed to determine the chemical composition, antibacterial characteristics, and mechanism of finger lime extract. The finger lime extracts were obtained from [...] Read more.
Australian finger lime (Citrus australasica L.) has become increasingly popular due to its potent antioxidant capacity and health-promoting benefits. This study aimed to determine the chemical composition, antibacterial characteristics, and mechanism of finger lime extract. The finger lime extracts were obtained from the fruit of the Australian finger lime by the ethanol extraction method. The antibacterial activity of the extract was examined by detecting the minimum inhibitory concentration (MIC) for two Gram-positive and four Gram-negative bacterial strains in vitro, as well as by assessing variations in the number of bacteria for Candidatus Liberibacter asiaticus (CLas) in vivo. GC-MS analysis was used to identify the antibacterial compounds of the extract. The antibacterial mechanisms were investigated by assessing cell permeability and membrane integrity, and the bacterial morphology was examined using scanning electron microscopy. The extract demonstrated significant antibacterial activity against Staphylococcus aureus, Bacillus subtilis, and Gram-negative bacterial species, such as Escherichia coli, Agrobacterium tumefaciens, Xanthomonas campestris, Xanthomonas citri, and CLas. Among the six strains evaluated in vitro, B. subtilis showed the highest susceptibility to the antimicrobial effects of finger lime extract. The minimum inhibitory concentration (MIC) of the extract against the tested microorganisms varied between 500 and 1000 μg/mL. In addition, the extract was proven effective in suppressing CLas in vivo, as indicated by the lower CLas titers in the treated leaves compared to the control. A total of 360 compounds, including carbohydrates (31.159%), organic acid (30.909%), alcohols (13.380%), polyphenols (5.660%), esters (3.796%), and alkaloids (0.612%), were identified in the extract. We predicted that the primary bioactive compounds responsible for the antibacterial effects of the extract were quinic acid and other polyphenols, as well as alkaloids. The morphology of the tested microbes was altered and damaged, leading to lysis of the cell wall, cell content leakage, and cell death. Based on the results, ethanol extracts from finger lime may be a fitting substitute for synthetic bactericides in food and plant protection. Full article
(This article belongs to the Section Food Microbiology)
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20 pages, 4941 KiB  
Article
Liver-Targeted Nanoparticles Loaded with Cannabidiol Based on Redox Response for Effective Alleviation of Acute Liver Injury
by Xuan Zhang, Xiangzhou Yi, Xia Gao, Yongcheng Li and Xuanri Shen
Foods 2024, 13(15), 2464; https://doi.org/10.3390/foods13152464 - 4 Aug 2024
Viewed by 1313
Abstract
The purpose of this work was to construct liver-targeted nanoparticles based on the redox response to effectively deliver cannabidiol (CBD) for the prevention of acute liver injury (ALI). CBD-loaded nanoparticles (CBD NPs) with a particle size of 126.5 ± 1.56 nm were prepared [...] Read more.
The purpose of this work was to construct liver-targeted nanoparticles based on the redox response to effectively deliver cannabidiol (CBD) for the prevention of acute liver injury (ALI). CBD-loaded nanoparticles (CBD NPs) with a particle size of 126.5 ± 1.56 nm were prepared using the polymer DA-PP-LA obtained by grafting pullulan polysaccharide with deoxycholic acid (DA) and α-lipoic acid (α-LA). CBD NPs showed typical redox-response release behavior. Interestingly, CBD NPs exhibited admirable liver targeting ability, significantly accumulated in the liver, and effectively promoted the internalization of CBD in liver cells, thus effectively reducing the H2O2-induced oxidative damage of HepG2 cells and avoiding apoptosis. More importantly, CBD NPs effectively prevented CCl4-induced ALI by protecting liver function, ameliorating oxidative stress levels, inhibiting the production of inflammatory factors, and protecting the liver from histological damage. This study provides a promising strategy for achieving targeted delivery of CBD NPs in the liver, thereby effectively preventing ALI. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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27 pages, 3275 KiB  
Article
Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity
by Carmo Serrano, Beatriz Lamas, M. Conceição Oliveira and Maria Paula Duarte
Foods 2024, 13(15), 2450; https://doi.org/10.3390/foods13152450 - 2 Aug 2024
Viewed by 1698
Abstract
This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds [...] Read more.
This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products. Full article
(This article belongs to the Section Food Nutrition)
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23 pages, 552 KiB  
Review
The Potential of Bacillus Species as Probiotics in the Food Industry: A Review
by Jessie Payne, Danielle Bellmer, Ravi Jadeja and Peter Muriana
Foods 2024, 13(15), 2444; https://doi.org/10.3390/foods13152444 - 2 Aug 2024
Cited by 2 | Viewed by 4066
Abstract
The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria [...] Read more.
The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities. Full article
(This article belongs to the Section Food Microbiology)
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32 pages, 2199 KiB  
Review
Antimicrobial Resistance in Aquaculture: Risk Mitigation within the One Health Context
by Milan Milijasevic, Slavica Veskovic-Moracanin, Jelena Babic Milijasevic, Jelena Petrovic and Ivan Nastasijevic
Foods 2024, 13(15), 2448; https://doi.org/10.3390/foods13152448 - 2 Aug 2024
Cited by 1 | Viewed by 2050
Abstract
The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections in fish, but their inappropriate use may result in the emergence of zoonotic antibiotic-resistant bacteria and the subsequent transmission of resistant strains to humans via food consumption. The aquatic [...] Read more.
The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections in fish, but their inappropriate use may result in the emergence of zoonotic antibiotic-resistant bacteria and the subsequent transmission of resistant strains to humans via food consumption. The aquatic environment serves as a potential reservoir for resistant bacteria, providing an ideal breeding ground for development of antimicrobial resistance (AMR). The mutual inter-connection of intensive fish-farming systems with terrestrial environments, the food processing industry and human population creates pathways for the transmission of resistant bacteria, exacerbating the problem further. The aim of this study was to provide an overview of the most effective and available risk mitigation strategies to tackle AMR in aquaculture, based on the One Health (OH) concept. The stringent antimicrobial use guidelines, promoting disease control methods like enhanced farm biosecurity measures and vaccinations, alternatives to antibiotics (ABs) (prebiotics, probiotics, immunostimulants, essential oils (EOs), peptides and phage therapy), feeding practices, genetics, monitoring water quality, and improving wastewater treatment, rather than applying excessive use of antimicrobials, can effectively prevent the development of AMR and release of resistant bacteria into the environment and food. The contribution of the environment to AMR development traditionally receives less attention, and, therefore, environmental aspects should be included more prominently in OH efforts to predict, detect and prevent the risks to health. This is of particular importance for low and middle-income countries with a lack of integration of the national AMR action plans (NAPs) with the aquaculture-producing environment. Integrated control of AMR in fisheries based on the OH approach can contribute to substantial decrease in resistance, and such is the case in Asia, where in aquaculture, the percentage of antimicrobial compounds with resistance exceeding 50% (P50) decreased from 52% to 22% within the period of the previous two decades. Full article
(This article belongs to the Special Issue Risk Assessment and Risk Management for Foodborne Pathogens, Antimicrobial Resistance and Contaminants along the Food Chain)
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24 pages, 1711 KiB  
Review
Food Design Thinking: A Systematic Review from an Evolutionary Perspective
by Ana Castanho, Carla Brites, Jorge C. Oliveira and Luís M. Cunha
Foods 2024, 13(15), 2446; https://doi.org/10.3390/foods13152446 - 2 Aug 2024
Cited by 1 | Viewed by 1868
Abstract
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating [...] Read more.
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating pertinent studies selected based on their representativeness, determined by the volume of citations. This process was deployed using citation mapping software, complemented by an analysis of the most pertinent reviews within this domain. Secondly, it investigated the Food Design Thinking (FDT) approach. The review encompassed a total of 22 references and reviews in the first segment and 27 studies in the second segment. In Part 1, the results revealed the emergence of two principal areas of investigation, namely education and management, stemming from the foundational DT theory. Furthermore, the findings highlighted that DT has assimilated the knowledge gathered from these domains. In Part 2, the outcomes illustrated the utilisation of FDT to address a multitude of food-related issues, including education, sustainability, health and wellbeing, and the development of food products. From this analysis, it is notable that this approach presents contextual variations while emphasising the notion of integration of the consumers throughout the FDT process. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
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15 pages, 1380 KiB  
Article
Influence of Foliar Zinc Application on Cadmium and Zinc Bioaccessibility in Brassica chinensis L.: In Vitro Digestion and Chemical Sequential Extraction
by Lin Wang, Xueying Tao, Chang Liu, Xuefeng Liang, Yingming Xu and Yuebing Sun
Foods 2024, 13(15), 2430; https://doi.org/10.3390/foods13152430 - 1 Aug 2024
Viewed by 1167
Abstract
Foliar zinc (Zn) application can affect the accumulation and bioaccessibility of cadmium (Cd) and Zn in crops. However, the mechanisms by which foliar Zn application influences Cd and Zn bioaccessibility remain elusive. This study examined the effects of spraying ZnSO4 and ZnNa [...] Read more.
Foliar zinc (Zn) application can affect the accumulation and bioaccessibility of cadmium (Cd) and Zn in crops. However, the mechanisms by which foliar Zn application influences Cd and Zn bioaccessibility remain elusive. This study examined the effects of spraying ZnSO4 and ZnNa2EDTA on bioaccessibility and chemical forms of Cd and Zn in pakchoi (Brassica chinensis L.) shoots and evaluated human health risks via pakchoi consumption. Spraying ZnSO4 reduced the concentrations of ethanol-extractable (Fethanol) and deionized water-extractable (Fd-H2O) Cd, as well as the corresponding bioaccessible Cd concentrations (20.3–66.4%) and attendant health risks of Cd, whereas spraying high-dose ZnNa2EDTA significantly increased the concentrations of both Cd forms and bioaccessible Cd. Spraying ZnSO4 and high-dose ZnNa2EDTA significantly increased the concentrations of Zn in Fethanol and Fd-H2O and the corresponding bioaccessible Zn concentrations (0.8–8.3-fold). Fethanol and Fd-H2O were the primary sources of bioaccessible Cd and Zn, contributing more than 59% of the bioaccessible Cd and Zn. These results indicate that foliar Zn application can affect Cd and Zn bioaccessibility in pakchoi mainly by modulating Cd and Zn in Fethanol and Fd-H2O. These findings provide scientific support for the development of more efficient measures to produce safe and high-quality leafy vegetables from Cd-polluted soils. Full article
(This article belongs to the Special Issue Elements in Food: Detection, Bioaccessibility and Food Fortification)
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30 pages, 1336 KiB  
Review
The Policy of Compulsory Large-Scale Food Fortification in Sub-Saharan Africa
by Victoria Bell, Ana Rita Rodrigues, Jorge Ferrão, Theodoros Varzakas and Tito H. Fernandes
Foods 2024, 13(15), 2438; https://doi.org/10.3390/foods13152438 - 1 Aug 2024
Cited by 1 | Viewed by 2269
Abstract
Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. [...] Read more.
Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. Sub-Saharan food systems are nevertheless deeply entwined with food insecurity, driver of illnesses. Family production can promote subsistence, food stability, and self-sufficiency, the main SSA setback being the vicious cycle of poverty and the lack of dietary variety, contributing to malnutrition. Poverty reduction and women’s education are significant strategies for reducing child and adolescent undernourishment. Fortification of foods consumed daily by individuals makes sense and can minimize, if not entirely, eliminate deficiencies. Compulsory mass fortification of foods in Sub-Saharan Africa (SSA) with single micronutrients is, however, controversial since they work in synergy among each other and with the food matrix, for optimal absorption and metabolism. Since the causes of malnutrition are many, caused by diverse, unequal, and unjust food distribution, interrelated with political, social, cultural, or economic factors, education status of the population, season and climatic changes, and effectiveness of nutrition programs, just food fortification cannot solve the composite of all these elements. Further, compulsory fortification is excessive, unproductive, and likely harmful to human health, while many challenges remain in assessing the quality of available premixes. Furthermore, aiming at dietary diversification is the best approach of increasing trace element intake from commonly accessible and easily available food sources. Full article
(This article belongs to the Special Issue Feature Review on Food Security and Sustainability)
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18 pages, 2344 KiB  
Article
Consumption Patterns and Willingness to Pay for Sustainable Aquatic Food in China
by Hao Xu, Tianqi Wu, Mausam Budhathoki, Dingxi Safari Fang, Wenbo Zhang and Xin Wang
Foods 2024, 13(15), 2435; https://doi.org/10.3390/foods13152435 - 1 Aug 2024
Viewed by 1591
Abstract
China, as the world’s largest producer, trader, and consumer of aquatic foods, lacks comprehensive research on consumption patterns and willingness to pay for sustainable aquatic food. This study addressed this gap through an online survey of 3403 participants across Chinese provinces. A majority [...] Read more.
China, as the world’s largest producer, trader, and consumer of aquatic foods, lacks comprehensive research on consumption patterns and willingness to pay for sustainable aquatic food. This study addressed this gap through an online survey of 3403 participants across Chinese provinces. A majority of consumers (34.7% of the participants) consume aquatic food twice or more per week, mainly from traditional markets (26%). Most prefer fresh or live products (76%), with 42% seeing no difference between farmed and wild options. Consumption is higher among older, affluent, urban, and coastal residents. Crustaceans, especially shrimp, are frequently consumed species, with growing interest in luxury species like salmon and abalone. Taste and quality emerge as the primary factors motivating consumer choices in aquatic food purchases. Food safety is the primary concern, followed by environmental impact. Notably, 92.4% of participants would pay extra for certified products. Factors influencing a higher willingness to pay include higher income, inland residence, price sensitivity, origin consciousness, and concerns about food safety and the environment. The findings highlight that China’s aquatic food industry and consumption can become more sustainable by aligning with consumer preferences for high-quality and diverse aquatic food through both production and import, while also addressing concerns related to food safety and environmental impact. This research provides valuable insights into China’s rapidly transforming aquatic food market landscape, offering implications for industry innovation and the promotion of sustainable consumption patterns. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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15 pages, 1440 KiB  
Article
Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria
by Rifka Nakib, Asma Ghorab, Sonia Harbane, Yasmine Saker, Akli Ouelhadj, María Shantal Rodríguez-Flores, María Carmen Seijo and Olga Escuredo
Foods 2024, 13(15), 2421; https://doi.org/10.3390/foods13152421 - 31 Jul 2024
Viewed by 1319
Abstract
There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical [...] Read more.
There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical origin remain insufficient. This study aimed to understand the relationships between sensory profile and various chemical compounds (minerals, sugars, water content and volatiles) of three monofloral honeys (Atractylis serratuloides, Retama sphaerocarpa and Eruca sativa) produced in Algeria using principal component analysis. Crystallization was detected as a distinctive attribute of Eruca and Atractylis honey. A candy aroma and odor with floral nuances, light color, crystallized state and the volatile compounds Alpha-Bisabolol and Beta-eudesmol characterized the Atractylis honey. Eruca honeys were distinguished by an animal and degraded odor, bitter taste, light color and the presence of Dimethyl trisulfide and Dimethyl tetrasulfide. Finally, a vegetal aroma, some saltiness and sourness, dark amber color, lower sugar content, higher K content and Lilac aldehyde and Lilac aldehyde D characterized Retama honeys. Full article
(This article belongs to the Special Issue Recent Advances and Opportunities of Honey & Bee Products)
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22 pages, 3397 KiB  
Article
Application of Spatial Offset Raman Spectroscopy (SORS) and Machine Learning for Sugar Syrup Adulteration Detection in UK Honey
by Mennatullah Shehata, Sophie Dodd, Sara Mosca, Pavel Matousek, Bhavna Parmar, Zoltan Kevei and Maria Anastasiadi
Foods 2024, 13(15), 2425; https://doi.org/10.3390/foods13152425 - 31 Jul 2024
Cited by 4 | Viewed by 6829
Abstract
Honey authentication is a complex process which traditionally requires costly and time-consuming analytical techniques not readily available to the producers. This study aimed to develop non-invasive sensor methods coupled with a multivariate data analysis to detect the type and percentage of exogenous sugar [...] Read more.
Honey authentication is a complex process which traditionally requires costly and time-consuming analytical techniques not readily available to the producers. This study aimed to develop non-invasive sensor methods coupled with a multivariate data analysis to detect the type and percentage of exogenous sugar adulteration in UK honeys. Through-container spatial offset Raman spectroscopy (SORS) was employed on 17 different types of natural honeys produced in the UK over a season. These samples were then spiked with rice and sugar beet syrups at the levels of 10%, 20%, 30%, and 50% w/w. The data acquired were used to construct prediction models for 14 types of honey with similar Raman fingerprints using different algorithms, namely PLS-DA, XGBoost, and Random Forest, with the aim to detect the level of adulteration per type of sugar syrup. The best-performing algorithm for classification was Random Forest, with only 1% of the pure honeys misclassified as adulterated and <3.5% of adulterated honey samples misclassified as pure. Random Forest was further employed to create a classification model which successfully classified samples according to the type of adulterant (rice or sugar beet) and the adulteration level. In addition, SORS spectra were collected from 27 samples of heather honey (24 Calluna vulgaris and 3 Erica cinerea) produced in the UK and corresponding subsamples spiked with high fructose sugar cane syrup, and an exploratory data analysis with PCA and a classification with Random Forest were performed, both showing clear separation between the pure and adulterated samples at medium (40%) and high (60%) adulteration levels and a 90% success at low adulteration levels (20%). The results of this study demonstrate the potential of SORS in combination with machine learning to be applied for the authentication of honey samples and the detection of exogenous sugars in the form of sugar syrups. A major advantage of the SORS technique is that it is a rapid, non-invasive method deployable in the field with potential application at all stages of the supply chain. Full article
(This article belongs to the Special Issue Application of Big Data and Artificial Intelligence in Food Science: Current Practice and Future Directions)
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22 pages, 6787 KiB  
Article
Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread
by Ritnesh Vishal Prasad, Sushil Dhital, Gary Williamson and Elizabeth Barber
Foods 2024, 13(15), 2401; https://doi.org/10.3390/foods13152401 - 29 Jul 2024
Cited by 1 | Viewed by 1655
Abstract
Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, [...] Read more.
Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10–40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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18 pages, 2022 KiB  
Article
Novel Dairy Fermentates Have Differential Effects on Key Immune Responses Associated with Viral Immunity and Inflammation in Dendritic Cells
by Dearbhla Finnegan, Claire Connolly, Monica A. Mechoud, Jamie A. FitzGerald, Tom Beresford, Harsh Mathur, Lorraine Brennan, Paul D. Cotter and Christine E. Loscher
Foods 2024, 13(15), 2392; https://doi.org/10.3390/foods13152392 - 29 Jul 2024
Viewed by 1757
Abstract
Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from Lactobacillus helveticus strains SC232, SC234, SC212, and SC210, [...] Read more.
Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from Lactobacillus helveticus strains SC232, SC234, SC212, and SC210, and from Lacticaseibacillus casei strains SC209 and SC229, and demonstrate, using in vitro assays, that these fermentates can differentially modulate cytokine secretion via bone-marrow-derived dendritic cells (BMDCs) when activated with either the viral ligand loxoribine or an inflammatory stimulus, lipopolysaccharide. Specifically, we demonstrate that SC232 and SC234 increase cytokines IL-6, TNF-α, IL-12p40, IL-23, IL-27, and IL-10 and decrease IL-1β in primary bone-marrow-derived dendritic cells (BMDCs) stimulated with a viral ligand. In contrast, exposure of these cells to SC212 and SC210 resulted in increased IL-10, IL-1β, IL-23, and decreased IL-12p40 following activation of the cells with the inflammatory stimulus LPS. Interestingly, SC209 and SC229 had little or no effect on cytokine secretion by BMDCs. Overall, our data demonstrate that these novel fermentates have specific effects and can differentially enhance key immune mechanisms that are critical to viral immune responses, or can suppress responses involved in chronic inflammatory conditions, such as ulcerative colitis (UC), and Crohn’s disease (CD). Full article
(This article belongs to the Special Issue Recent Advances and Future Trends in Fermented and Functional Foods: 2nd Edition)
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31 pages, 2651 KiB  
Review
Bacterial Degradation of Antinutrients in Foods: The Genomic Insight
by Alexander Arsov, Lidia Tsigoriyna, Daniela Batovska, Nadya Armenova, Wanmeng Mu, Wenli Zhang, Kaloyan Petrov and Penka Petrova
Foods 2024, 13(15), 2408; https://doi.org/10.3390/foods13152408 - 29 Jul 2024
Viewed by 1933
Abstract
Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the [...] Read more.
Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis. Full article
(This article belongs to the Section Food Microbiology)
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21 pages, 882 KiB  
Review
Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
by Juan Manuel Silva, Fernanda Peyronel, Yinan Huang, Carlos Eugenio Boschetti and Maria G. Corradini
Foods 2024, 13(15), 2397; https://doi.org/10.3390/foods13152397 - 29 Jul 2024
Viewed by 2254
Abstract
The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, and cacao [...] Read more.
The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, and cacao shells, require specific treatment conditions and analytical techniques. This review presents a comprehensive comparison of extraction processes and analytical techniques used to identify and quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights the environmental impact of these methods, exploring the challenges and opportunities in selecting and utilizing extraction, analytical, and impact assessment techniques, while considering polyphenols’ yield. The review aims to provide a thorough overview of the current knowledge that can guide future decisions for those seeking to obtain polyphenols from different parts of the cacao fruit. Full article
(This article belongs to the Topic Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components)
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18 pages, 13350 KiB  
Article
Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against Escherichia coli and Their Application in Beef Sausages
by Jingjing Guo, Zhiyi Li, Yujun Zhang, Xiaojing Tian, Lele Shao and Wenhang Wang
Foods 2024, 13(15), 2383; https://doi.org/10.3390/foods13152383 - 28 Jul 2024
Viewed by 944
Abstract
This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO2) against Escherichia coli and their application in beef sausages. Both SNAC and NaNO2 demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO2 (p [...] Read more.
This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO2) against Escherichia coli and their application in beef sausages. Both SNAC and NaNO2 demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO2 (p < 0.05) at the same pH (3, 5, and 7). The reactive oxygen species (ROS) and reactive nitrogen species (RNS) induced in E. coli by SNAC were significantly higher than those induced by NaNO2 (p < 0.05), and both ROS and RNS values increased as the pH decreased. In addition, a lower pH led to more pores on the E. coli cell surface and increased membrane permeability, resulting in a more pronounced inhibitory effect. When applied to a beef sausage, SNAC-treated sausages had significantly lower total colony counts and carbonyl content compared to NaNO2-treated ones (p < 0.05). Consequently, SNAC shows great potential as a replacement for NaNO2 in meat products. Full article
(This article belongs to the Special Issue Application of Novel Technology to Meat Processing and Safety Control)
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15 pages, 2374 KiB  
Article
Determination of Free Glycidol and Total Free Monochloropropanediol in Fish and Krill Oil with Simple Aqueous Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry
by Guangxin Yang, Yunyu Tang, Xiaoxia Liu, Longlong Wang, Lixia Qin, Dan Li, Xiaosheng Shen, Cong Kong, Wenlei Zhai, Essy Kouadio Fodjo and Chengqi Fan
Foods 2024, 13(15), 2340; https://doi.org/10.3390/foods13152340 - 25 Jul 2024
Cited by 11 | Viewed by 1930
Abstract
This study introduces a novel method for detecting free glycidol and total free monochloropropanediol (MCPD) in fish and krill oil. Before analysis on high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS), p-(dimethylamino)phenol was used for derivatization of these compounds, enabling the sensitive determination of [...] Read more.
This study introduces a novel method for detecting free glycidol and total free monochloropropanediol (MCPD) in fish and krill oil. Before analysis on high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS), p-(dimethylamino)phenol was used for derivatization of these compounds, enabling the sensitive determination of these contaminants. The sample preparation procedure includes a simple, efficient pretreatment using NaCl aqueous solution extraction and C18 sorbent cleanup (for demulsification), distinguishing glycidol from MCPD under varied reaction conditions for derivatization (weak acidic and strong alkaline aqueous environments). This approach shows broad linearity from 1 to at least 256 ng·mL−1, improved sensitivity compared to standard GC-MS methods, with the limit of detection (LOD) and limit of quantification (LOQ) for MCPD and glycidol in both oil samples verified at 0.5 ng·mL−1 and 1 ng·mL−1, respectively. Different from previous HPLC-MS methods for direct detection of glycidol esters or MCPD esters, this is the first HPLC-MS method used for the detection of free glycidol and total free MCPD in edible oil. Furthermore, this method can be potentially developed for glycidol or monochloropropane diol esters, which is similar to the current official methods adopted for indirect detection of these contaminants in different food matrices. Application of this detection method to real dietary supplements (fish oil and krill oil) revealed MCPD residues in fish oil (maximum detected: 32.78 ng·mL−1) and both MCPD (maximum detected: 2767.3 ng·mL−1) and glycidol (maximum detected: 22.2 ng·mL−1) in krill oil, emphasizing its effectiveness and accuracy for assessing contamination in these supplements. Full article
(This article belongs to the Special Issue Food Contaminants: Detection, Toxicity and Safety Risk Assessment)
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21 pages, 4583 KiB  
Review
Global Research Network Analysis of Edible Coatings and Films for Preserving Perishable Fruit Crops: Current Status and Future Directions
by Yardjouma Silue and Olaniyi Amos Fawole
Foods 2024, 13(15), 2321; https://doi.org/10.3390/foods13152321 - 24 Jul 2024
Viewed by 2158
Abstract
Edible coatings and films have gained substantial attention as a promising and sustainable technology for fruit preservation. This study employed a bibliometric analysis to identify core research areas, research gaps, and emerging trends, thus providing a comprehensive roadmap for future research on the [...] Read more.
Edible coatings and films have gained substantial attention as a promising and sustainable technology for fruit preservation. This study employed a bibliometric analysis to identify core research areas, research gaps, and emerging trends, thus providing a comprehensive roadmap for future research on the use of edible coatings and films for fruit quality preservation. The study involved 428 research articles related to edible coatings and films for fruit preservation published in the Scopus database before 06 October 2023. Utilizing Vosviewer and R for network analysis, we generated network visualization maps, research performance statistics, and identified key contributors and their collaborations. The results show the evolution of this field into three distinct phases: Initial Exploration (1998–2007), Growing Interest (2008–2015), and Rapid Expansion (2016–2023). The study revealed contributions from 1713 authors, with the first article appearing in 1998. Brazil and China emerged as the most productive countries in this domain. The core research areas focus on biomaterials, functional properties, and natural substances. Identified research gaps include pilot and industrial-scale applications, the lack of a regulatory framework and safety guidelines, and the application of artificial intelligence (AI), particularly deep learning and machine learning, in this field of edible coatings and films for fruit preservation. Overall, this study offers a scientific understanding of past achievements and ongoing research needs, thus aiming to boost a broader adoption of edible coatings and films by consumers and the food industry to preserve fruit quality, thereby enhancing their societal and environmental impact. Full article
(This article belongs to the Section Food Packaging and Preservation)
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32 pages, 4060 KiB  
Review
Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains
by Antonio J. Vela, Marina Villanueva and Felicidad Ronda
Foods 2024, 13(15), 2325; https://doi.org/10.3390/foods13152325 - 24 Jul 2024
Cited by 1 | Viewed by 1221
Abstract
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. [...] Read more.
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains. Full article
(This article belongs to the Special Issue Non-thermal Processing Technologies and Their Current and Future Applications in the Food Industry)
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14 pages, 3519 KiB  
Article
Laser-Induced Breakdown Spectroscopy–Visible and Near-Infrared Spectroscopy Fusion Based on Deep Learning Network for Identification of Adulterated Polygonati Rhizoma
by Feng Chen, Mengsheng Zhang, Weihua Huang, Harse Sattar and Lianbo Guo
Foods 2024, 13(14), 2306; https://doi.org/10.3390/foods13142306 - 22 Jul 2024
Viewed by 1132
Abstract
The geographical origin of foods greatly influences their quality and price, leading to adulteration between high-priced and low-priced regions in the market. The rapid detection of such adulteration is crucial for food safety and fair competition. To detect the adulteration of Polygonati Rhizoma [...] Read more.
The geographical origin of foods greatly influences their quality and price, leading to adulteration between high-priced and low-priced regions in the market. The rapid detection of such adulteration is crucial for food safety and fair competition. To detect the adulteration of Polygonati Rhizoma from different regions, we proposed LIBS-VNIR fusion based on the deep learning network (LVDLNet), which combines laser-induced breakdown spectroscopy (LIBS) containing element information with visible and near-infrared spectroscopy (VNIR) containing molecular information. The LVDLNet model achieved accuracy of 98.75%, macro-F measure of 98.50%, macro-precision of 98.78%, and macro-recall of 98.75%. The model, which increased these metrics from about 87% for LIBS and about 93% for VNIR to more than 98%, significantly improved the identification ability. Furthermore, tests on different adulterated source samples confirmed the model’s robustness, with all metrics improving from about 87% for LIBS and 86% for VNIR to above 96%. Compared to conventional machine learning algorithms, LVDLNet also demonstrated its superior performance. The results indicated that the LVDLNet model can effectively integrate element information and molecular information to identify the adulterated Polygonati Rhizoma. This work shows that the scheme is a potent tool for food identification applications. Full article
(This article belongs to the Special Issue Food Fraud as a Global Problem: Advanced Analytical Tools to Detect Species, Country of Origin and Adulterations)
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18 pages, 1259 KiB  
Article
Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils
by Encarnacion Goicoechea-Oses and Ainhoa Ruiz-Aracama
Foods 2024, 13(14), 2298; https://doi.org/10.3390/foods13142298 - 22 Jul 2024
Viewed by 920
Abstract
Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in [...] Read more.
Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of 1H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved. Full article
(This article belongs to the Special Issue Edible Oils: Composition, Processing and Nutritional Properties)
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17 pages, 2289 KiB  
Article
Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink
by Monica Nabil Gayed Ibrahim, Helena Andreson, Sana Ben-Othman and Ivi Jõudu
Foods 2024, 13(14), 2285; https://doi.org/10.3390/foods13142285 - 20 Jul 2024
Viewed by 1195
Abstract
This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD’s nutritional [...] Read more.
This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD’s nutritional profile and its rheological and sensory properties. After initial treatment with α-amylase, the OD samples were divided into two groups, i.e., one treated with NP and the other with AP for 30, 60, 120, and 180 min. The samples were then analysed for their WSP and BG contents. Samples with an optimised treatment duration were evaluated for their rheological and sensory properties. The OD sample treated with AP for 60 min exhibited the highest β-glucan (0.52 g/100 mL) and WSP (1.56 g/100 mL) contents, improved storage stability, and the lowest sedimentation rate (2.13%/h), compared to the control OD sample. However, sensorially, this sample was characterised by a sticky, gluey mouthfeel and was less acceptable as a drinkable product. This study demonstrated the potential effect of protease treatment on enhancing the nutritional value and stability of OD products, although further studies are necessary to improve the sensory properties of these drinks. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
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29 pages, 1378 KiB  
Review
Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry
by Daniela Magalhães, Ricardo Gonçalves, Cristina V. Rodrigues, Helena R. Rocha, Manuela Pintado and Marta C. Coelho
Foods 2024, 13(14), 2276; https://doi.org/10.3390/foods13142276 - 19 Jul 2024
Cited by 1 | Viewed by 2800
Abstract
Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires [...] Read more.
Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments. Full article
(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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24 pages, 1929 KiB  
Article
Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog
by Elson Rogerio Tavares Filho, Ramon Silva, Pedro Henrique Campelo, Vitor Henrique Cazarini Bueno Platz, Eduardo Eugênio Spers, Mônica Queiroz Freitas and Adriano G. Cruz
Foods 2024, 13(14), 2269; https://doi.org/10.3390/foods13142269 - 18 Jul 2024
Cited by 1 | Viewed by 1662
Abstract
This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved [...] Read more.
This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term “Cheese” on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at “Cheese” did not affect choice, while more views of “Plant-based product” slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for “Cheese” and 1% for “Plant-based product”. Nutritional claims like “Source of Vitamins B6 and B12” and “Source of Proteins and Calcium” boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making. Full article
(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products: Series II)
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14 pages, 3202 KiB  
Article
Influence of Gelatin on Adhesion, Proliferation, and Adipogenic Differentiation of Adipose Tissue-Derived Stem Cells Cultured on Soy Protein–Agarose Scaffolds
by Seong-Joon Hong, Do-Hyun Kim, Ji-Hwan Ryoo, Su-Min Park, Hyuk-Cheol Kwon, Dong-Hyun Keum, Dong-Min Shin and Sung-Gu Han
Foods 2024, 13(14), 2247; https://doi.org/10.3390/foods13142247 - 17 Jul 2024
Viewed by 1286
Abstract
Scaffolds play a key role in cultured meat production by providing an optimal environment for efficient cell attachment, growth, and development. This study investigated the effects of gelatin coating on the adhesion, proliferation, and adipogenic differentiation of adipose tissue-derived stem cells (ADSCs) cultured [...] Read more.
Scaffolds play a key role in cultured meat production by providing an optimal environment for efficient cell attachment, growth, and development. This study investigated the effects of gelatin coating on the adhesion, proliferation, and adipogenic differentiation of adipose tissue-derived stem cells (ADSCs) cultured on soy protein–agarose scaffolds. Gelatin-coated scaffolds were prepared using 0.5% and 1.0% (w/v) gelatin solutions. The microstructure, water absorption rate, mechanical strength, cytotoxicity, cell adhesion, proliferation, and differentiation capabilities of the scaffolds were analyzed. Field emission scanning electron microscopy revealed the porous microstructure of the scaffolds, which was suitable for cell growth. Gelatin-coated scaffolds exhibited a significantly higher water absorption rate than that of non-coated scaffolds, indicating increased hydrophilicity. In addition, gelatin coating increased the mechanical strength of the scaffolds. Gelatin coating did not show cytotoxicity but significantly enhanced cell adhesion and proliferation. The gene expression levels of peroxisome proliferator-activated receptor gamma, CCAT/enhancer-binding protein alpha, and fatty acid-binding protein 4 were upregulated, and lipid accumulation was increased by gelatin coating. These findings suggest that gelatin-coated scaffolds provide a supportive microenvironment for ADSC growth and differentiation, highlighting their potential as a strategy for the improvement of cultured meat production and adipose tissue engineering. Full article
(This article belongs to the Special Issue Advances in Cultured Meat Science and Technology)
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34 pages, 432 KiB  
Review
Mass Spectrometry Characterization of Honeydew Honey: A Critical Review
by Rosa Quirantes-Piné, Gavino Sanna, Andrea Mara, Isabel Borrás-Linares, Federica Mainente, Yolanda Picó, Gianni Zoccatelli, Jesús Lozano-Sánchez and Marco Ciulu
Foods 2024, 13(14), 2229; https://doi.org/10.3390/foods13142229 - 16 Jul 2024
Cited by 1 | Viewed by 1501
Abstract
Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their [...] Read more.
Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their functional properties, such as strong antioxidant and anti-inflammatory activities. Despite their importance, they remain poorly characterized in comparison with flower honeys, as most studies on this subject are not only carried out on too few samples but also still focused on traditional chemical–physical parameters, such as specific rotation, major sugars, or melissopalynological information. Since mass spectrometry has consistently been a primary tool for the characterization and authentication of honeys, this review will focus on the application of these methods to the characterization of the minor fraction of honeydew honey. More specifically, this review will attempt to highlight what progress has been made so far in identifying markers of the authenticity of the botanical and/or geographical origin of honeydew honeys by mass spectrometry-based approaches. Furthermore, strategies devoted to the determination of contaminants and toxins in honeydew honeys will be addressed. Such analyses represent a valuable tool for establishing the level of food safety associated with these products. A critical analysis of the presented studies will identify their limitations and critical issues, thereby describing the current state of research on the topic. Full article
(This article belongs to the Section Food Engineering and Technology)
20 pages, 17343 KiB  
Article
Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring
by Dan Chen, Jialiang Lv, Ao Wang, Huimin Yong and Jun Liu
Foods 2024, 13(14), 2237; https://doi.org/10.3390/foods13142237 - 16 Jul 2024
Cited by 1 | Viewed by 1317
Abstract
Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited [...] Read more.
Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV–vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10−9 to 7.80 × 10−9 g m−1 s−1 Pa−1). The QC-G-BAC films, containing 5–15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5–15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, −0.930, −0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator. Full article
(This article belongs to the Collection Innovative Sensory, Chemosensory, and Chemical Techniques in Beverages Quality)
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28 pages, 1925 KiB  
Review
Recent Advances in Non-Contact Food Decontamination Technologies for Removing Mycotoxins and Fungal Contaminants
by Yan Wang, Aiyun Zhou, Bei Yu and Xiulan Sun
Foods 2024, 13(14), 2244; https://doi.org/10.3390/foods13142244 - 16 Jul 2024
Cited by 2 | Viewed by 1667
Abstract
Agricultural food commodities are highly susceptible to contamination by fungi and mycotoxins, which cause great economic losses and threaten public health. New technologies such as gamma ray irradiation, ultraviolet radiation, electron beam irradiation, microwave irradiation, pulsed light, pulsed electric fields, plasma, ozone, etc. [...] Read more.
Agricultural food commodities are highly susceptible to contamination by fungi and mycotoxins, which cause great economic losses and threaten public health. New technologies such as gamma ray irradiation, ultraviolet radiation, electron beam irradiation, microwave irradiation, pulsed light, pulsed electric fields, plasma, ozone, etc. can solve the problem of fungal and mycotoxin contamination which cannot be effectively solved by traditional food processing methods. This paper summarizes recent advancements in emerging food decontamination technologies used to control various fungi and their associated toxin contamination in food. It discusses the problems and challenges faced by the various methods currently used to control mycotoxins, looks forward to the new trends in the development of mycotoxin degradation methods in the future food industry, and proposes new research directions. Full article
(This article belongs to the Section Food Toxicology)
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15 pages, 1764 KiB  
Article
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties
by Xinyu Shi, Zun Wang and Zhongxiang Fang
Foods 2024, 13(14), 2224; https://doi.org/10.3390/foods13142224 - 15 Jul 2024
Viewed by 945
Abstract
Plant protein-based foods have become dietary preferences worldwide, and the quality of this food group is highly associated with the ingredients used. This study investigated the effects of incorporating caramel, tomato powder, and carrot powder on the product quality of soy protein-based meat [...] Read more.
Plant protein-based foods have become dietary preferences worldwide, and the quality of this food group is highly associated with the ingredients used. This study investigated the effects of incorporating caramel, tomato powder, and carrot powder on the product quality of soy protein-based meat patties (SPMPs). The color, total phenolic content (TPC), antioxidant activity, lipid oxidation, and texture profile of uncooked and cooked soy protein meat patties were analyzed. Among the cooked SPMPs, caramel SPMPs exhibited the lowest color difference (ΔE) values, and the ΔE value of tomato SPMPs was lower than that of carrot SPMPs, indicating that caramel has the best color stability, and the tomato experienced less color change than the carrot during cooking. Notably, carrot SPMPs exhibited lower color stability during refrigeration storage than the others. Both carrot and tomato powders increased the total phenolic content (TPC) and antioxidant stability and inhibited lipid oxidation in SPMPs during cooking. However, tomato SPMPs exhibited higher TPC values and greater antioxidant stability compared to carrot SPMPs. The addition of caramel and carrot powders decreased the hardness of raw SPMPs, but tomato powder increased the hardness. The texture profile of tomato SPMPs was more affected by the cooking process compared to caramel and carrot SPMPs. This study showed that incorporating both carrot and tomato powders positively influenced the quality characteristics of SPMPs compared to caramel powder, however, tomato powder exhibited superior efficacy. Full article
(This article belongs to the Section Meat)
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23 pages, 2612 KiB  
Review
Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review
by Jan Sadurski, Magdalena Polak-Berecka, Adam Staniszewski and Adam Waśko
Foods 2024, 13(14), 2216; https://doi.org/10.3390/foods13142216 - 14 Jul 2024
Viewed by 2966
Abstract
This review article offers a comprehensive overview of the current understanding of using metagenomic tools in food microbiome research. It covers the scientific foundation and practical application of genetic analysis techniques for microbial material from food, including bioinformatic analysis and data interpretation. The [...] Read more.
This review article offers a comprehensive overview of the current understanding of using metagenomic tools in food microbiome research. It covers the scientific foundation and practical application of genetic analysis techniques for microbial material from food, including bioinformatic analysis and data interpretation. The method discussed in the article for analyzing microorganisms in food without traditional culture methods is known as food metagenomics. This approach, along with other omics technologies such as nutrigenomics, proteomics, metabolomics, and transcriptomics, collectively forms the field of foodomics. Food metagenomics allows swift and thorough examination of bacteria and potential metabolic pathways by utilizing foodomic databases. Despite its established scientific basis and available bioinformatics resources, the research approach of food metagenomics outlined in the article is not yet widely implemented in industry. The authors believe that the integration of next-generation sequencing (NGS) with rapidly advancing digital technologies such as artificial intelligence (AI), the Internet of Things (IoT), and big data will facilitate the widespread adoption of this research strategy in microbial analysis for the food industry. This adoption is expected to enhance food safety and product quality in the near future. Full article
(This article belongs to the Section Foodomics)
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14 pages, 984 KiB  
Review
Berry Fruits and Their Improving Potential on Skeletal Muscle Health and Performance: A Systematic Review of the Evidence in Animal and in Human Studies
by Alessia Moroni, Roberta Zupo, Fabio Castellana, Federica Amirante, Marco Zese, Mariangela Rondanelli, Patrizia Riso and Simone Perna
Foods 2024, 13(14), 2210; https://doi.org/10.3390/foods13142210 - 13 Jul 2024
Cited by 2 | Viewed by 1837
Abstract
The well-established anti-inflammatory and antioxidant properties of red fruits leave room for a biological pathway of improved muscle health promoted by berries in the diet. Our objective was to systematically review the number of trials conducted on human and animal species around the [...] Read more.
The well-established anti-inflammatory and antioxidant properties of red fruits leave room for a biological pathway of improved muscle health promoted by berries in the diet. Our objective was to systematically review the number of trials conducted on human and animal species around the relationship between a berry diet and muscle health outcomes. Two independent examiners conducted a search for studies that utilized keywords associated with muscle health outcomes and a berry-based diet in both human and animal trials, in accordance with the PRISMA statement guidelines. The literature was searched through six electronic databases until December 2023. Screening of 152 retrieved articles resulted in a final selection of 16 reports investigating the effect of exposure to a berry-based diet and skeletal muscle health outcomes. The study protocol was registered on PROSPERO (CRD42023479682). Among the selected studies, nine involved humans and seven animal models (rats and mice). Overall, most of the studies reported positive effects on performance or muscle health. Specifically, five studies investigated the possible effects of blackcurrant on active human subjects or athletes; three studies focused on blueberry and presented results on running performance (human sample) and muscle health (rat models). The rest of the studies involved raspberries (two studies, rat models), aronia (one study, rat models), elderberry (one study, rat models), and a mixed compound (one study, rat models). In conclusion, there is some early evidence that a berry-rich diet may increase performance or muscle health, but more research is needed to fully understand the underlying biological trajectories, and thus, no firm conclusions can yet be drawn. Full article
(This article belongs to the Section Plant Foods)
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14 pages, 1013 KiB  
Article
Mussel Culture Farming Systems in the Northern Gargano Coast (Adriatic Sea): Changes in the Nutritional Profile of the Mytilus galloprovincialis
by Antonella della Malva, Antonella Santillo, Matteo Francavilla, Mariangela Caroprese, Rosaria Marino, Agostino Sevi and Marzia Albenzio
Foods 2024, 13(14), 2205; https://doi.org/10.3390/foods13142205 - 13 Jul 2024
Cited by 2 | Viewed by 855
Abstract
The objective of this study was to investigate the nutritional characteristics of Mytilus galloprovincialis cultivated in three sites of the Northern Coastal Area of Gargano. The mussel farms were characterized by different distances of dropper ropes (extensive dropper ropes: EDR; intensive dropper ropes: [...] Read more.
The objective of this study was to investigate the nutritional characteristics of Mytilus galloprovincialis cultivated in three sites of the Northern Coastal Area of Gargano. The mussel farms were characterized by different distances of dropper ropes (extensive dropper ropes: EDR; intensive dropper ropes: IDR; semi-intensive dropper ropes: SIDR). Mussels’ chemical composition, fatty acids, and amino acids profiles were investigated at monthly intervals, from April to June. The fat content of mussels from EDR and SIDR sites was lower than values observed for mussels of the IDR in both the April and June sampling months. An increase in the main saturated fatty acids (C15:0; C16:0; C17:0 and C18:0; p < 0.001) and polyunsaturated fatty acids (C18:2c9c12, C18:3n3, C20:2n6, C20:4n6, and C22:6n3; p < 0.001) was found in the mussels collected in June from all farms analyzed. In terms of farming systems, mussels from the EDR and SIDR sites exhibited the greatest content of beneficial molecules like conjugated linoleic acids isomers (p < 0.001), glutamic acid (p < 0.05), serine (p < 0.05), tryptophan (p < 0.001), hydroxyproline (p < 0.05) and proline (p < 0.01). This study revealed that the farming system can affect the nutritional composition of mussels and evidenced that EDR and SIDR are the most effective cultured farming methods in the Gargano area. Full article
(This article belongs to the Special Issue Valorization of Seafood Resources to Obtain High-Value Products)
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16 pages, 5326 KiB  
Article
The Effects of Oleic Acid and Palmitic Acid on Porcine Muscle Satellite Cells
by Shah Ahmed Belal, Jeongeun Lee, Jinryong Park, Darae Kang and Kwanseob Shim
Foods 2024, 13(14), 2200; https://doi.org/10.3390/foods13142200 - 12 Jul 2024
Viewed by 1070
Abstract
We aimed to determine the effects of oleic acid (OA) and palmitic acid (PA), alone or in combination, on proliferation, differentiation, triacylglycerol (TAG) content, and gene expression in porcine muscle satellite cells (PMSCs). Results revealed that OA-alone- and PA + OA-treated PMSCs showed [...] Read more.
We aimed to determine the effects of oleic acid (OA) and palmitic acid (PA), alone or in combination, on proliferation, differentiation, triacylglycerol (TAG) content, and gene expression in porcine muscle satellite cells (PMSCs). Results revealed that OA-alone- and PA + OA-treated PMSCs showed significantly increased viability than those in the control or PA-alone-treated groups. No significant effects on apoptosis were observed in all three treatments, whereas necrosis was significantly lower in OA-alone- and PA + OA-treated groups than in the control and PA-alone-treated groups. Myotube formation significantly increased in OA-alone and PA + OA-treated PMSCs than in the control and PA-alone-treated PMSCs. mRNA expression of the myogenesis-related genes MyoD1 and MyoG and of the adipogenesis-related genes PPARα, C/EBPα, PLIN1, FABP4, and FAS was significantly upregulated in OA-alone- and PA + OA-treated cells compared to control and PA-alone-treated cells, consistent with immunoblotting results for MyoD1 and MyoG. Supplementation of unsaturated fatty acid (OA) with/without saturated fatty acid (PA) significantly stimulated TAG accumulation in treated cells compared to the control and PA-alone-treated PMSCs. These results indicate that OA (alone and with PA) promotes proliferation by inhibiting necrosis and promoting myotube formation and TAG accumulation, likely upregulating myogenesis- and adipogenesis-related gene expression by modulating the effects of PA in PMSCs. Full article
(This article belongs to the Special Issue Advances in Cultured Meat Science and Technology)
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24 pages, 2792 KiB  
Review
Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing—A Review
by Alona Tyupova and Joanna Harasym
Foods 2024, 13(14), 2186; https://doi.org/10.3390/foods13142186 - 11 Jul 2024
Cited by 1 | Viewed by 1315
Abstract
An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country’s economy. Not only the waste of the resources included but [...] Read more.
An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country’s economy. Not only the waste of the resources included but also the environmental challenge are concerns behind the not exploited food production by-streams and leftovers’ valorization. Fruits and vegetables’ out of the market quality “beauty” standards are still valuable sources of nutritious compounds. The conversion of raw materials into edible products can be provided by many techniques, with three-dimensional printing being the most individualized one. The main objective of this review was to summarize the existing efforts for the valorization of fruits and vegetable residuals into edible 3D inks and then 3D printed products. The clustering analysis was used for the separation of certain research approaches in fruit and vegetable wastes exploitation for 3D printing inks’ formulation. As the multilayer deposit technique is strongly dependent on the printing conditions and 3D ink formulation, therefore the tabularized description was included presenting the nozzle diameter, printing speed and other conditions specified. Full article
(This article belongs to the Special Issue Valorization and Utilization of Plant-Based Food Wastes and By-Products: Recent Trends, Technologies and Sustainability Challenges)
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