Foods

24 pages, 4115 KiB

Open AccessEditor’s ChoiceReview

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

by Ting Liu, Jianheng Zheng, Jun Du and Gengsheng He

Foods 2024, 13(2), 215; https://doi.org/10.3390/foods13020215 - 10 Jan 2024

Cited by 5 | Viewed by 5620

Abstract

Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia [...] Read more.

Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia can routinely cause discomfort and pain to patients. To prevent these risks, a non-traumatic and effective treatment of diet modification for safe chewing and swallowing is urgently needed for the elderly. This review mainly summarizes the chewing and swallowing changes in the elderly, as well as important risk factors and potential consequences of dysphagia. In addition, three texture-modified food processing strategies to prepare special foods for the aged, as well as the current statuses and future trends of such foods, are discussed. Nonthermal food technologies, gelation, and 3D printing techniques have been developed to prepare soft, moist, and palatable texture-modified foods for chewing and swallowing safety in elderly individuals. In addition, flavor enhancement and nutrition enrichment are also considered to compensate for the loss of sensory experience and nutrients. Given the trend of population aging, multidisciplinary cooperation for dysphagia management should be a top priority. Full article

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

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19 pages, 1245 KiB

Open AccessEditor’s ChoiceReview

A Comprehensive Analysis of Organic Food: Evaluating Nutritional Value and Impact on Human Health

by Azizur Rahman, Parnian Baharlouei, Eleanor Hui Yan Koh, Diana Gabby Pirvu, Rameesha Rehmani, Mateo Arcos and Simron Puri

Foods 2024, 13(2), 208; https://doi.org/10.3390/foods13020208 - 9 Jan 2024

Cited by 3 | Viewed by 10424

Abstract

In recent years, organic agriculture has gained more popularity, yet its approach to food production and its potential impact on consumers’ health and various environmental aspects remain to be fully discovered. The goal of organic farming practices is to maintain soil health, sustain [...] Read more.

In recent years, organic agriculture has gained more popularity, yet its approach to food production and its potential impact on consumers’ health and various environmental aspects remain to be fully discovered. The goal of organic farming practices is to maintain soil health, sustain ecological systems, maintain fairness in its relationship with the environment and protect the environment in its entirety. Various health benefits have been associated with higher consumption of organic foods. This review identified some of these health benefits, including a reduction in obesity and body mass index (BMI), improvements in blood nutrient composition as well as reductions in maternal obesity and pregnancy-associated preeclampsia risks. Furthermore, organic food consumption can reduce the development of non-Hodgkin lymphoma (NHL) and colorectal cancers. Upon reviewing the existing literature regarding the nutritional value of organic foods, it was found that organic food contained higher levels of iron, magnesium and vitamin C. However, the evidence available to draw definitive causations remains limited due to study biases, short study durations and confounding variables; thus, it cannot be concluded that the organic diet provides any related health benefits. In this review, we provided essential insights and statistical analysis from the evidence available and consider study limitations to evaluate the potential of organic food consumption in positively impacting human health. Full article

(This article belongs to the Special Issue The Health Benefits of Fruits and Vegetables - 2nd Edition)

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15 pages, 1403 KiB

Open AccessEditor’s ChoiceArticle

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

by Amalia Piscopo, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco and Antonella Pasqualone

Foods 2024, 13(2), 209; https://doi.org/10.3390/foods13020209 - 9 Jan 2024

Cited by 1 | Viewed by 2518

Abstract

Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the “Margherita” variant. However, the so-called [...] Read more.

Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the “Margherita” variant. However, the so-called “Pizza mozzarella”, that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. Methods: Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. Results: The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. Conclusions: The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking. Full article

(This article belongs to the Section Dairy)

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23 pages, 4891 KiB

Open AccessEditor’s ChoiceArticle

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

by Georgiana-Diana Dumitriu (Gabur), Fernando Sánchez-Suárez, Rafael A. Peinado, Valeriu V. Cotea, Nieves López de Lerma, Iulian Gabur and Violeta Simioniuc

Foods 2024, 13(2), 196; https://doi.org/10.3390/foods13020196 - 7 Jan 2024

Cited by 2 | Viewed by 1752

Abstract

Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir [...] Read more.

Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography–mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore, wines aged with staves have stronger fruity, spiced, and woody aromas, while samples aged in barrels present more chemistry-driven, floral, caramelly, and creamy aromas. The staves—medium plus toast (SMPT at 3 months > 225) and chips—medium plus toast (CMPT at 3 months > 170) showed the highest levels of aromatic series, suggesting that alternative systems provided more powerful aromas than traditional systems, such as barrels—medium plus toast (BMPT at 3 months > 150). A principal component analysis (PCA), orthogonal partial least squares (OPLS) analysis, and cluster analysis allowed for a clear differentiation to be made between red wines according to ageing systems and ageing times. The odour activity values fingerprint in winemaking is a feasible approach to characterise and distinguish wines. Moreover, OAVs provide important information on the effects of production methods on wine quality and aroma profile. Full article

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

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16 pages, 7096 KiB

Open AccessEditor’s ChoiceReview

A Literature Review of the Pharmacological Effects of Jujube

by Deqi Zhu, Ning Jiang, Ning Wang, Yufen Zhao and Xinmin Liu

Foods 2024, 13(2), 193; https://doi.org/10.3390/foods13020193 - 6 Jan 2024

Cited by 4 | Viewed by 4607

Abstract

Jujube is a plant native to China that could be used in medicine and food. Its dried fruit is a superior herb commonly used in traditional Chinese medicine formulations for its calming effect and for nourishing the blood and strengthening the spleen and [...] Read more.

Jujube is a plant native to China that could be used in medicine and food. Its dried fruit is a superior herb commonly used in traditional Chinese medicine formulations for its calming effect and for nourishing the blood and strengthening the spleen and stomach. Jujube contains numerous active components including polysaccharides, phenols, and triterpene acids, which show a diverse array of pharmacological activities such as neuroprotection and the prevention and treatment of cardiovascular diseases. In this paper, the research status of jujube over the past two decades has been statistically evaluated. Meanwhile, by tracking the latest research advances, the pharmacological efficacy and molecular mechanisms of jujube are exhaustively expounded to provide specific and systematic references for further research on the pharmacological effects of jujube and its application in the food and pharmaceutical industries. Full article

(This article belongs to the Topic Bioactive Compounds with Application Potentials in Nutraceuticals and Nutricosmetics: Focus on Mechanism of Action and Application Science)

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18 pages, 1238 KiB

Open AccessEditor’s ChoiceArticle

Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves

by Carolina L. Ronca, Sara S. Marques, Alberto Ritieni, Rafael Giménez-Martínez, Luisa Barreiros and Marcela A. Segundo

Foods 2024, 13(2), 189; https://doi.org/10.3390/foods13020189 - 6 Jan 2024

Cited by 8 | Viewed by 2416

Abstract

Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves [...] Read more.

Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin–Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products. Full article

(This article belongs to the Special Issue Advances in the Valorization of Food Waste for Novel Products)

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20 pages, 2892 KiB

Open AccessEditor’s ChoiceArticle

Food Security in Israel: Challenges and Policies

by Ayal Kimhi

Foods 2024, 13(2), 187; https://doi.org/10.3390/foods13020187 - 6 Jan 2024

Cited by 3 | Viewed by 5073

Abstract

This article analyzes Israel’s food security in comparison to other developed countries, using multiple indicators divided into four sections: food availability, food affordability, food quality and safety, and natural resources and resilience. Overall, the state of food security in Israel is better than [...] Read more.

This article analyzes Israel’s food security in comparison to other developed countries, using multiple indicators divided into four sections: food availability, food affordability, food quality and safety, and natural resources and resilience. Overall, the state of food security in Israel is better than in most countries, but the threats to food security arising from the triple risk of climate change, international conflicts, and disruptions in global supply chains, require better preparation for the future. Israel’s population growth and the slowdown in the growth rate of its agricultural production, as well as the short-term political desire to reduce prices, are leading the country to increasingly rely on food imports. Such imports expose Israel to even greater global risks, and require the formulation of a risk-management strategy that will balance local production and imports. The global triple risk to food security is currently exacerbated for Israel by the risk of shortage of labor due to the security situation, making this risk-management strategy even more necessary. This calls for the establishment of a governmental authority to oversee the formulation of a long-term food-security strategy, to break it down into feasible objectives and policy measures, and to supervise their implementation. Most importantly, in order to maintain and perhaps even enhance the productive capacity of the agricultural sector, the government must reinstall trust between farmers and the state by establishing a stable long-term policy environment. Full article

(This article belongs to the Special Issue The Challenges and Strategies of Food Security under Global Change)

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16 pages, 4237 KiB

Open AccessEditor’s ChoiceArticle

Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology

by Francisco Madail Herdeiro, Maria Otília Carvalho, Maria Cristiana Nunes and Anabela Raymundo

Foods 2024, 13(2), 179; https://doi.org/10.3390/foods13020179 - 5 Jan 2024

Cited by 7 | Viewed by 2675

Abstract

This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing [...] Read more.

This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on the internal structure to better adapt these materials to the 3D printing process. The nutritional profile of the developed snacks was assessed, revealing a significant amount of protein, enough to claim the snacks as a “source of protein”, as well as an increased mineral profile, when compared to the control snack. The antioxidant profile and total phenolic content were equally assessed. Finally, a sensory analysis test was performed, comparing the control snack to three other samples containing 10% T. molitor, 10% A. diaperinus and 5% + 5% of T. molitor and A. diaperinus, respectively, resulting in a preference for the A. diaperinus and for the combination of the two insects. Considered as a “novel food”, foods incorporating edible insects represent, in fact, the reintroduction of foods used in the West before the Middle Ages, when the Judeo-Christian tradition began to consider insects as not kosher. Educating consumers about the transition to novel foods can be helped by 3D printing food, as an innovative process that can be used to design creative rich animal protein snacks that make final products more appealing and acceptable to consumers. Full article

(This article belongs to the Special Issue Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality)

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17 pages, 2096 KiB

Open AccessEditor’s ChoiceArticle

Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese

by Florin Daniel Lipșa, Florina Stoica, Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Petru Marian Cârlescu, Iuliana Motrescu, Marius Giorgi Usturoi and Gabriela Râpeanu

Foods 2024, 13(2), 182; https://doi.org/10.3390/foods13020182 - 5 Jan 2024

Cited by 3 | Viewed by 2400

Abstract

Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional [...] Read more.

Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores the potential of ROP powder as a functional ingredient to improve the quality and nutritional value of whey cheese. Despite being frequently viewed as a food processing waste byproduct, ROP is a rich source of bioactive substances, including antioxidants, flavonoids, and dietary fiber, having antioxidant and antibacterial effects. The ROP extract exhibited high amounts of total polyphenols (119.69 ± 2.71 mg GAE/g dw) and antioxidant activity (82.35 ± 1.05%). Different quantities (1 and 3%) of ROP powder were added to cheese formulations, and the subsequent impact on the texture characteristics, sensory attributes, and phytochemical composition of the value-added cheeses was evaluated. The findings show that the addition of ROP powder improved the texture and the color of the cheeses, providing a visually appealing product. Additionally, adding the ROP powder significantly raised the amount of phytochemicals and antioxidant activity (17.08 ± 0.78 µmol TE/g dw for RCROP1, 24.55 ± 0.67 µmol TE/g dw for RCROP2) in the final product’s formulation. Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese. Full article

(This article belongs to the Section Dairy)

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19 pages, 1723 KiB

Open AccessEditor’s ChoiceArticle

Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project

by Maria-Angeles Fernandez-Zamudio, Inmaculada Zarzo, Tatiana Pina, Jose M. Soriano and Nadia San Onofre

Foods 2024, 13(2), 181; https://doi.org/10.3390/foods13020181 - 5 Jan 2024

Viewed by 2529

Abstract

Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked [...] Read more.

Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste. Full article

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

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16 pages, 966 KiB

Open AccessEditor’s ChoiceArticle

Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry

by Violeta Garcia-Viñola, Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Cristina Reguant and Nicolas Rozès

Foods 2024, 13(2), 186; https://doi.org/10.3390/foods13020186 - 5 Jan 2024

Cited by 6 | Viewed by 2196

Abstract

Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually in the grape must or wine. [...] Read more.

Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually in the grape must or wine. However, chromatographic analyses face limitations due to the high sugar content in the grape must. Meanwhile, phenolic acids, found in higher quantities in red wines than in white wines, are typically analyzed using HPLC. This study presents a novel method for the quantification of organic acids (OAs), glycerol, and phenolic acids in grape musts and wines. The approach involves liquid-liquid extraction with ethyl acetate, followed by sample derivatization and analysis using gas chromatography-mass spectrometry (GC-MS) in selected ion monitoring (SIM) detection mode. The results indicated successful detection and quantification of all analyzed compounds without the need for sample dilution. However, our results showed that the method of adding external standards was more suitable for quantifying wine compounds, owing to the matrix effect. Furthermore, this method is promising for quantifying other metabolites present in wines, depending on their extractability with ethyl acetate. Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually in the grape must or wine. The approach of this proposed method involves (i) methoximation of wine compounds in a basic medium, (ii) acidification with HCl, (iii) liquid-liquid extraction with ethyl acetate, and (iv) silyl derivatization to analyze samples with gas chromatography-mass spectrometry (GC-MS) in ion monitoring detection mode (SIM). The results indicated successful detection and quantification of all analyzed compounds without the need for sample dilution. However, our results showed that the method of adding external standards was more suitable for quantifying wine compounds, owing to the matrix effect. Furthermore, this method is promising for quantifying other metabolites present in wines, depending on their extractability with ethyl acetate. In other words, the proposed method may be suitable for profiling (targeted) or fingerprinting (untargeted) strategies to quantify wine metabolites or to classify wines according to the type of winemaking process, grape, or fermentation. Full article

(This article belongs to the Special Issue Application of Chromatographic and Spectroscopic Techniques in Food Adulteration and Traceability)

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20 pages, 1265 KiB

Open AccessEditor’s ChoiceReview

The Relationship between Preparation and Biological Activities of Animal-Derived Polysaccharides: A Comprehensive Review

by Bochun Yang, Conghao Yang, Rui Liu, Wenjie Sui, Qiaomei Zhu, Yan Jin, Tao Wu and Min Zhang

Foods 2024, 13(1), 173; https://doi.org/10.3390/foods13010173 - 4 Jan 2024

Cited by 5 | Viewed by 2306

Abstract

Polysaccharides are biomolecules found in microorganisms, plants, and animals that constitute living organisms. Glycosaminoglycans, unique acidic polysaccharides in animal connective tissue, are often combined with proteins in the form of covalent bonds due to their potent biological activity, low toxicity, and minimal side [...] Read more.

Polysaccharides are biomolecules found in microorganisms, plants, and animals that constitute living organisms. Glycosaminoglycans, unique acidic polysaccharides in animal connective tissue, are often combined with proteins in the form of covalent bonds due to their potent biological activity, low toxicity, and minimal side effects, which have the potential to be utilized as nutrition healthcare and dietary supplements. Existing studies have demonstrated that the bioactivity of polysaccharides is closely dependent on their structure and chain conformation. The characteristic functional groups and primary structure directly determine the strength of activity. However, the relationship between structure and function is still unclear, and the target and mechanism of action are not fully understood, resulting in limited clinical applications. As a result, the clinical applications of these polysaccharides are currently limited. This review provides a comprehensive summary of the extraction methods, structures, and biological activities of animal-derived polysaccharides that have been discovered so far. The aim is to promote developments in animal active polysaccharide science and provide theoretical support for exploring other unknown natural products. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health)

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21 pages, 5839 KiB

Open AccessEditor’s ChoiceArticle

Porcine Intestinal Mucosal Peptides Target Macrophage-Modulated Inflammation and Alleviate Intestinal Homeostasis in Dextrose Sodium Sulfate-Induced Colitis in Mice

by Yucong Wang, Zhixin Xie, Xiaolong Wu, Lei Du, Zhengchen Chong, Rongxu Liu and Jianchun Han

Foods 2024, 13(1), 162; https://doi.org/10.3390/foods13010162 - 3 Jan 2024

Cited by 1 | Viewed by 3365

Abstract

Porcine intestinal mucosal proteins are novel animal proteins that contain large amounts of free amino acids and peptides. Although porcine intestinal mucosal proteins are widely used in animal nutrition, the peptide bioactivities of their enzymatic products are not yet fully understood. In the [...] Read more.

Porcine intestinal mucosal proteins are novel animal proteins that contain large amounts of free amino acids and peptides. Although porcine intestinal mucosal proteins are widely used in animal nutrition, the peptide bioactivities of their enzymatic products are not yet fully understood. In the present study, we investigated the effect of porcine intestinal mucosal peptides (PIMP) on the RAW264.7 cell model of LPS-induced inflammation. The mRNA expression of inflammatory factors (interleukin 6, tumor necrosis factor-α, and interleukin-1β) and nitrous oxide levels were all measured by quantitative real-time PCR and cyclooxygenase-2 protein expression measured by Western blot. To investigate the modulating effect of PIMP and to establish a model of dextran sodium sulfate (DSS)-induced colitis in mice, we examined the effects of hematoxylin-eosin staining, myeloperoxidase levels, pro-inflammatory factor mRNA content, tight junction protein expression, and changes in intestinal flora. Nuclear factor κB pathway protein levels were also assessed by Western blot. PIMP has been shown in vitro to control inflammatory responses and prevent the activation of key associated signaling pathways. PIMP at doses of 100 and 400 mg/kg/day also alleviated intestinal inflammatory responses, reduced tissue damage caused by DSS, and improved intestinal barrier function. In addition, PIMP at 400 mg/kg/day successfully repaired the dysregulated gut microbiota and increased short-chain fatty acid levels. These findings suggest that PIMP may positively influence inflammatory responses and alleviate colitis. This study is the first to demonstrate the potential of PIMP as a functional food for the prevention and treatment of colitis. Full article

(This article belongs to the Special Issue Preparation, Functional Properties and Application of Food-Derived Antioxidants and Anti-inflammatory Agents)

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17 pages, 1385 KiB

Open AccessEditor’s ChoiceArticle

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

by Maria Katsouli, Efimia Dermesonlouoglou, George Dimopoulos, Eleftheria Karafantalou, Maria Giannakourou and Petros Taoukis

Foods 2024, 13(1), 171; https://doi.org/10.3390/foods13010171 - 3 Jan 2024

Cited by 2 | Viewed by 1955

Abstract

From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate [...] Read more.

From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate osmotic dehydration (OD), high pressure (HP), and pulsed electric fields (PEF) processing conditions leading to effective quality retention of potato cuts. PEF (0.5 kV/cm, 200 pulses) or HP (400 MPa, 1 min) treatments prior to OD (35 °C, 120 min) were found to promote the retention of the overall quality (texture and color) of the samples. The incorporation of anti-browning agents (ascorbic acid and papain) into the osmotic solution improved the color retention, especially when combined with PEF or HP due to increased solid uptake (during OD) as indicated by DEI index (2.30, 1.93, and 2.10 for OD treated 120 min, non-pre-treated, HP pre-treated, and PEF pre-treated samples, respectively). PEF and HP combined with OD and anti-browning agent enrichment are sought to improve the quality and microbial stability of fresh-cut potatoes during refrigerator storage. Untreated fresh-cut potatoes were characterized by color degradation from the 2nd day of storage at 4 °C, and presented microbial growth (total viable counts: 6 log (CFU)/g) at day 6, whereas pre-treated potato samples retained their color and microbiologically stability after 6 days of cold storage (total viable counts, <4 log(CFU)/g). Full article

(This article belongs to the Special Issue The Application of Hurdle Technology in Extending Food Shelf Life)

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15 pages, 4189 KiB

Open AccessEditor’s ChoiceArticle

Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System

by Xiaobing Huang, Qingguan Liu, Pengkai Wang, Chunyong Song, Huanta Ma, Pengzhi Hong and Chunxia Zhou

Foods 2024, 13(1), 169; https://doi.org/10.3390/foods13010169 - 3 Jan 2024

Cited by 7 | Viewed by 2083

Abstract

The gel prepared using Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship [...] Read more.

The gel prepared using Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of N. virgatus surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%, w/w), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened T₂ relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (p < 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel. Full article

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

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19 pages, 1142 KiB

Open AccessEditor’s ChoiceReview

Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review

by Xinyu Shen, Aijun Xie, Zijing Li, Chengxi Jiang, Jiaqi Wu, Mohan Li and Xiqing Yue

Foods 2024, 13(1), 151; https://doi.org/10.3390/foods13010151 - 2 Jan 2024

Cited by 23 | Viewed by 9265

Abstract

Functional dyspepsia (FD) is a common functional gastrointestinal disorder. The pathophysiology remains poorly understood; however, alterations in the small intestinal microbiome have been observed. Current treatments for FD with drugs are limited, and there are certain safety problems. A class of active probiotic [...] Read more.

Functional dyspepsia (FD) is a common functional gastrointestinal disorder. The pathophysiology remains poorly understood; however, alterations in the small intestinal microbiome have been observed. Current treatments for FD with drugs are limited, and there are certain safety problems. A class of active probiotic bacteria can control gastrointestinal homeostasis, nutritional digestion and absorption, and the energy balance when taken in certain dosages. Probiotics play many roles in maintaining intestinal microecological balance, improving the intestinal barrier function, and regulating the immune response. The presence and composition of intestinal microorganisms play a vital role in the onset and progression of FD and serve as a critical factor for both regulation and potential intervention regarding the management of this condition. Thus, there are potential advantages to alleviating FD by regulating the intestinal flora using probiotics, targeting intestinal microorganisms. This review summarizes the research progress of probiotics regarding improving FD by regulating intestinal flora and provides a reference basis for probiotics to improve FD. Full article

(This article belongs to the Special Issue Current Research on Probiotics and Fermented Products)

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17 pages, 3074 KiB

Open AccessEditor’s ChoiceArticle

Nanoliposome-Mediated Encapsulation of Chlorella Oil for the Development of a Controlled-Release Lipid-Lowering Formulation

by Lanlan Tu, Jihao Zeng, Xue Bai, Ziyun Wu, Jinhong Wu and Shannan Xu

Foods 2024, 13(1), 158; https://doi.org/10.3390/foods13010158 - 2 Jan 2024

Cited by 2 | Viewed by 1460

Abstract

Chlorella oil nanoliposomes (CO-NLP) were synthesized through ultrasonic injection with ethanol, and their physicochemical properties and hypolipidemic efficacy were systematically investigated. The results revealed that the mean particle size of CO-NLP was 86.90 nm and the encapsulation efficiency (EE) was 92.84%. Storage conditions [...] Read more.

Chlorella oil nanoliposomes (CO-NLP) were synthesized through ultrasonic injection with ethanol, and their physicochemical properties and hypolipidemic efficacy were systematically investigated. The results revealed that the mean particle size of CO-NLP was 86.90 nm and the encapsulation efficiency (EE) was 92.84%. Storage conditions at 4 °C were conducive to the stability of CO-NLP, maintaining an EE of approximately 90% even after 10 days of storage. The release profile of CO-NLP adhered more closely to the first-order kinetic model during in vitro assessments, exhibiting a slower release rate compared to free microalgae oil. In simulated in vitro digestion experiments, lipolytic reactions of CO-NLP were observed during intestinal digestion subsequent to nanoliposome administration. Notably, the inhibitory effect of CO-NLP on cholesterol esterase activity was measured at 85.42%. Additionally, the average fluorescence intensity of nematodes in the CO-NLP group was 52.17% lower than in the control group at a CO-NLP concentration of 500 μg/mL, which suggests a pronounced lipid-lowering effect of CO-NLP. Therefore, the CO-NLP exhibited characteristics of small and uniform particle size, elevated storage stability, gradual release during intestinal digestion, and a noteworthy hypolipidemic effect. These findings designate CO-NLP as a novel lipid-lowering active product, demonstrating potential for the development of functional foods. Full article

(This article belongs to the Special Issue Lipophilic Additives, Contaminants and Veterinary Drug Residues in Foods)

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16 pages, 314 KiB

Open AccessEditor’s ChoiceArticle

Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment

by Matilde D’Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, M. Esperanza Valdés-Sánchez and M. Rosario Ramírez-Bernabé

Foods 2024, 13(1), 149; https://doi.org/10.3390/foods13010149 - 1 Jan 2024

Cited by 3 | Viewed by 1375

Abstract

The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and [...] Read more.

The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms’ inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature. Full article

(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)

25 pages, 1035 KiB

Open AccessEditor’s ChoiceReview

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies

by Aijun Xie, Yushi Dong, Zifei Liu, Zhiwei Li, Junhua Shao, Mohan Li and Xiqing Yue

Foods 2023, 12(21), 3952; https://doi.org/10.3390/foods12213952 - 29 Oct 2023

Cited by 29 | Viewed by 6585

Abstract

Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has [...] Read more.

Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. In this review, we aimed to provide a comprehensive overview of the various types of plant-based drinks and explore potential considerations including their nutritional compositions, health benefits, and processing technologies, as well as the challenges facing the plant-based drink processing industry. We delve into scientific evidence supporting the consumption of plant-based drinks, discuss their potential roles in meeting dietary requirements, and address current limitations and concerns regarding their use. We hope to illuminate the growing significance of plant-based drinks as sustainable and nutritious alternatives to dairy milk, and assist individuals in making informed choices regarding their dietary habits, expanding potential applications for plant-based drinks, and providing necessary theoretical and technical support for the development of a plant-based drink processing industry. Full article

(This article belongs to the Special Issue Current Research on Probiotics and Fermented Products)

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21 pages, 404 KiB

Open AccessEditor’s ChoiceReview

Microplastics, a Global Issue: Human Exposure through Environmental and Dietary Sources

by Lucrezia Borriello, Marcello Scivicco, Nunzio Antonio Cacciola, Francesco Esposito, Lorella Severino and Teresa Cirillo

Foods 2023, 12(18), 3396; https://doi.org/10.3390/foods12183396 - 11 Sep 2023

Cited by 20 | Viewed by 6121

Abstract

Plastic production has grown dramatically over the years. Microplastics (MPs) are formed from the fragmentation of larger plastic debris by combining chemical, physical, and biological processes and can degrade further to form nanoplastics (NPs). Because of their size, MPs and NPs are bioavailable [...] Read more.

Plastic production has grown dramatically over the years. Microplastics (MPs) are formed from the fragmentation of larger plastic debris by combining chemical, physical, and biological processes and can degrade further to form nanoplastics (NPs). Because of their size, MPs and NPs are bioavailable to many organisms and can reach humans through transport along the food chain. In addition to the risk from ingesting MPs themselves, there are risks associated with the substances they carry, such as pesticides, pathogenic microorganisms, and heavy metals, and with the additives added to plastics to improve their characteristics. In addition, bioaccumulation and biomagnification can cause a cumulative exposure effect for organisms at the top of the food chain and humans. Despite the growing scientific interest in this emerging contaminant, the potential adverse effects remain unclear. The aim of this review is to summarize the characteristics (size, shape, color, and properties) of MPs in the environment, the primary sources, and the transport pathways in various environmental compartments, and to shed more light on the ecological impact of MPs and the potential health effects on organisms and humans by identifying human exposure pathways. Full article

(This article belongs to the Special Issue Risk Assessment of Microbiological and Chemical Hazards in Foods)

22 pages, 2237 KiB

Open AccessEditor’s ChoiceReview

Heavy Metals in Foods and Beverages: Global Situation, Health Risks and Reduction Methods

by Elena Cristina Scutarașu and Lucia Carmen Trincă

Foods 2023, 12(18), 3340; https://doi.org/10.3390/foods12183340 - 6 Sep 2023

Cited by 33 | Viewed by 11195

Abstract

Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration of heavy metals as a [...] Read more.

Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration of heavy metals as a result of using different fertilizers and pesticides. Heavy metal accumulation in soil and plants represents a serious issue because of the potential risks to consumers. There are several methods available for the removal of these toxic components from different substrates (chemical precipitation, electrodialysis, coagulation and flocculation, photocatalytic removal, and adsorption-based processes), but most procedures are expensive and difficult to perform. Thus, more research is needed on the development of low-cost methods in foods. This work represents a review on the heavy metal presence in different food substrates (such as fruits and vegetables, milk and dairy products, meat and meat derivatives, oils, and alcoholic beverages) and provides an overview of the current situation worldwide, taking into account the fact that risks for human health are induced by the intensification of industry and the high degree of pollution. Considering that the toxicological quality of food affects its acceptability, this work provides valuable data regarding the actual situation on the proposed topic. Full article

(This article belongs to the Section Food Toxicology)

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23 pages, 793 KiB

Open AccessEditor’s ChoiceReview

Edible Coatings and Future Trends in Active Food Packaging–Fruits’ and Traditional Sausages’ Shelf Life Increasing

by Catarina Nunes, Mafalda Silva, Diana Farinha, Hélia Sales, Rita Pontes and João Nunes

Foods 2023, 12(17), 3308; https://doi.org/10.3390/foods12173308 - 2 Sep 2023

Cited by 33 | Viewed by 9951

Abstract

The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, [...] Read more.

The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety. Full article

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

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18 pages, 6342 KiB

Open AccessEditor’s ChoiceArticle

Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics

by Benedikt K. L. Schmieder, Verena B. Pannusch, Lara Vannieuwenhuyse, Heiko Briesen and Mirjana Minceva

Foods 2023, 12(15), 2871; https://doi.org/10.3390/foods12152871 - 28 Jul 2023

Cited by 4 | Viewed by 4769

Abstract

Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in this study, we systematically investigated the influence of coffee grinding, water flow rate, and temperature on the extraction kinetics of representative EC components, employing a central composite [...] Read more.

Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in this study, we systematically investigated the influence of coffee grinding, water flow rate, and temperature on the extraction kinetics of representative EC components, employing a central composite experimental design. The extraction kinetics of trigonelline, caffeine, 5-caffeoylquinic acid (5-CQA), and Total Dissolved Solids (TDS) were determined by collecting and analyzing ten consecutive fractions during the EC brewing process. From the extraction kinetics, the component masses in the cup were calculated for Ristretto, Espresso, and Espresso Lungo. The analysis of the studied parameters revealed that flow rate had the strongest effect on the component mass in the cup. The intensity of the flow rate influence was more pronounced at finer grindings and higher water temperatures. Overall, the observed influences were minor compared to changes resulting from differences in total extracted EC mass. Full article

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

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17 pages, 5163 KiB

Open AccessEditor’s ChoiceArticle

Non-Destructive Detection of the Freshness of Air-Modified Mutton Based on Near-Infrared Spectroscopy

by Peilin Jin, Yifan Fu, Renzhong Niu, Qi Zhang, Mingyue Zhang, Zhigang Li and Xiaoshuan Zhang

Foods 2023, 12(14), 2756; https://doi.org/10.3390/foods12142756 - 20 Jul 2023

Cited by 27 | Viewed by 1909

Abstract

Monitoring and identifying the freshness levels of meat holds significant importance in the field of food safety as it directly relates to human dietary safety. Traditional packaging methods for lamb meat quality assessment present issues such as cumbersome operations and irreversible damage. This [...] Read more.

Monitoring and identifying the freshness levels of meat holds significant importance in the field of food safety as it directly relates to human dietary safety. Traditional packaging methods for lamb meat quality assessment present issues such as cumbersome operations and irreversible damage. This research proposes a quality assessment method for modified atmosphere packaging lamb meat using near-infrared spectroscopy and multi-parameter fusion. Fresh lamb meat quality is taken as the research subject, comparing various physicochemical indicators and near-infrared spectroscopic information under different temperatures (4 °C and 10 °C) and different modified atmosphere packaging combinations. Through precision parameter comparison, rebound and TVB-N values are selected as the modeling parameters. Six spectral preprocessing methods (multi-scatter calibration, MSC; standard normal variate transformation, SNV; normalization; Savitzky–Golay smoothing, SG; Savitzky–Golay 1 derivative, SG-1st; and Savitzky–Golay 2 derivative, SG-2nd), and three feature wavelength selection methods (competitive adaptive reweighted sampling, CARS; successive projections algorithm, SPA; and uninformative variable elimination, UVE) are compared. Partial least squares (PLS) and support vector machine (SVM) are used to construct prediction models for chilled fresh lamb meat quality. The results show that when rebound is used as a parameter, the SG-2nd-SPA-PLSR model has the highest accuracy, with a determination coefficient R²p of 0.94 for the prediction set. When TVB-N is used as a parameter, the MSC-UVE-SVM model has the highest accuracy, with an R²p of 0.95 for the prediction set. In conclusion, the use of near-infrared spectroscopic analysis enables rapid and non-destructive prediction and evaluation of lamb meat freshness, including its textural characteristics and TVB-N content under different modified atmosphere packaging. This study provides a theoretical basis and technical support for further encapsulating the models into portable devices and developing portable near-infrared spectrometers to rapidly determine lamb meat freshness. Full article

(This article belongs to the Section Food Analytical Methods)

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19 pages, 8645 KiB

Open AccessEditor’s ChoiceArticle

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread

by Keiko Fujii, Momomi Usui, Akiko Ohsuga and Michiko Tsuji

Foods 2023, 12(14), 2761; https://doi.org/10.3390/foods12142761 - 20 Jul 2023

Cited by 3 | Viewed by 1785

Abstract

This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind gum (MTG; thermoresponsive xyloglucan), tamarind gum (TG), and xanthan gum (XT). The [...] Read more.

This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind gum (MTG; thermoresponsive xyloglucan), tamarind gum (TG), and xanthan gum (XT). The mechanical properties of the added polysaccharide thickener solutions and bread dough, the mechanical properties and sensory characteristics of rice-flour bread, and the aging properties of rice-flour bread were measured. The results showed that the MTG solution exhibited solification at 40 °C and gelation below 40 °C, which affected the dynamic viscoelasticity of the dough. The addition of MTG to gluten-free rice-flour bread reduced the specific volume, increased the moisture content, and reduced the stress at 70% compression. Therefore, the bread with MTG added was soft, moist, and preferred over other those with other additives. In terms of preservation, the addition of 0.5–0.75% of polysaccharides inhibited the hardening and aging of beard with MTG added. This indicates that the addition of MTG at low concentrations is effective in preserving gluten-free rice-flour breads. We found that the thickening polysaccharides had to be added in appropriate concentrations to improve the bread-making properties and achieve the preferred effect. Full article

(This article belongs to the Special Issue Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers)

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30 pages, 1079 KiB

Open AccessEditor’s ChoiceReview

Algal Carotenoids: Chemistry, Sources, and Application

by Ivana Generalić Mekinić, Vida Šimat, Nikheel Bhojraj Rathod, Imen Hamed and Martina Čagalj

Foods 2023, 12(14), 2768; https://doi.org/10.3390/foods12142768 - 20 Jul 2023

Cited by 27 | Viewed by 5590

Abstract

Recently, the isolation and identification of various biologically active secondary metabolites from algae have been of scientific interest, with particular attention paid to carotenoids, widely distributed in various photosynthetic organisms, including algal species. Carotenoids are among the most important natural pigments, with many [...] Read more.

Recently, the isolation and identification of various biologically active secondary metabolites from algae have been of scientific interest, with particular attention paid to carotenoids, widely distributed in various photosynthetic organisms, including algal species. Carotenoids are among the most important natural pigments, with many health-promoting effects. Since the number of scientific studies on the presence and profile of carotenoids in algae has increased exponentially along with the interest in their potential commercial applications, this review aimed to provide an overview of the current knowledge (from 2015) on carotenoids detected in different algal species (12 microalgae, 21 green algae, 26 brown algae, and 43 red algae) to facilitate the comparison of the results of different studies. In addition to the presence, content, and identification of total and individual carotenoids in various algae, the method of their extraction and the main extraction parameters were also highlighted. Full article

(This article belongs to the Special Issue Marine Algae Bioactives: Isolation, Characterisation and Potential Application)

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46 pages, 2758 KiB

Open AccessEditor’s ChoiceReview

Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches

by Mourad Kharbach, Mohammed Alaoui Mansouri, Mohammed Taabouz and Huiwen Yu

Foods 2023, 12(14), 2753; https://doi.org/10.3390/foods12142753 - 19 Jul 2023

Cited by 32 | Viewed by 11215

Abstract

In today’s era of increased food consumption, consumers have become more demanding in terms of safety and the quality of products they consume. As a result, food authorities are closely monitoring the food industry to ensure that products meet the required standards of [...] Read more.

In today’s era of increased food consumption, consumers have become more demanding in terms of safety and the quality of products they consume. As a result, food authorities are closely monitoring the food industry to ensure that products meet the required standards of quality. The analysis of food properties encompasses various aspects, including chemical and physical descriptions, sensory assessments, authenticity, traceability, processing, crop production, storage conditions, and microbial and contaminant levels. Traditionally, the analysis of food properties has relied on conventional analytical techniques. However, these methods often involve destructive processes, which are laborious, time-consuming, expensive, and environmentally harmful. In contrast, advanced spectroscopic techniques offer a promising alternative. Spectroscopic methods such as hyperspectral and multispectral imaging, NMR, Raman, IR, UV, visible, fluorescence, and X-ray-based methods provide rapid, non-destructive, cost-effective, and environmentally friendly means of food analysis. Nevertheless, interpreting spectroscopy data, whether in the form of signals (fingerprints) or images, can be complex without the assistance of statistical and innovative chemometric approaches. These approaches involve various steps such as pre-processing, exploratory analysis, variable selection, regression, classification, and data integration. They are essential for extracting relevant information and effectively handling the complexity of spectroscopic data. This review aims to address, discuss, and examine recent studies on advanced spectroscopic techniques and chemometric tools in the context of food product applications and analysis trends. Furthermore, it focuses on the practical aspects of spectral data handling, model construction, data interpretation, and the general utilization of statistical and chemometric methods for both qualitative and quantitative analysis. By exploring the advancements in spectroscopic techniques and their integration with chemometric tools, this review provides valuable insights into the potential applications and future directions of these analytical approaches in the food industry. It emphasizes the importance of efficient data handling, model development, and practical implementation of statistical and chemometric methods in the field of food analysis. Full article

(This article belongs to the Special Issue Advanced Spectroscopy Techniques in Food Analysis: Qualitative and Quantitative Chemometric Approaches)

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18 pages, 1093 KiB

Open AccessEditor’s ChoiceReview

Climate Change—A Global Threat Resulting in Increasing Mycotoxin Occurrence

by Jovana Kos, Mislav Anić, Bojana Radić, Manuela Zadravec, Elizabet Janić Hajnal and Jelka Pleadin

Foods 2023, 12(14), 2704; https://doi.org/10.3390/foods12142704 - 14 Jul 2023

Cited by 41 | Viewed by 4163

Abstract

During the last decade, scientists have given increasingly frequent warnings about global warming, linking it to mycotoxin-producing moulds in various geographical regions across the world. In the future, more pronounced climate change could alter host resilience and host–pathogen interaction and have a significant [...] Read more.

During the last decade, scientists have given increasingly frequent warnings about global warming, linking it to mycotoxin-producing moulds in various geographical regions across the world. In the future, more pronounced climate change could alter host resilience and host–pathogen interaction and have a significant impact on the development of toxicogenic moulds and the production of their secondary metabolites, known as mycotoxins. The current climate attracts attention and calls for novel diagnostic tools and notions about the biological features of agricultural cultivars and toxicogenic moulds. Since European climate environments offer steadily rising opportunities for Aspergillus flavus growth, an increased risk of cereal contamination with highly toxic aflatoxins shall be witnessed in the future. On top of that, the profile (representation) of certain mycotoxigenic Fusarium species is changing ever more substantially, while the rise in frequency of Fusarium graminearum contamination, as a species which is able to produce several toxic mycotoxins, seen in northern and central Europe, is becoming a major concern. In the following paper, a high-quality approach to a preventative strategy is tailored to put a stop to the toxicogenic mould- and mycotoxin-induced contamination of foods and feeds in the foreseeable future. Full article

(This article belongs to the Section Food Toxicology)

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15 pages, 668 KiB

Open AccessEditor’s ChoiceArticle

Enhancing the Nutritional Profile of Tenebrio molitor Using the Leaves of Moringa oleifera

by Konstantina Kotsou, Theodoros Chatzimitakos, Vassilis Athanasiadis, Eleni Bozinou, Christos I. Rumbos, Christos G. Athanassiou and Stavros I. Lalas

Foods 2023, 12(13), 2612; https://doi.org/10.3390/foods12132612 - 6 Jul 2023

Cited by 15 | Viewed by 2542

Abstract

Nowadays, more and more research is being carried out on various feeds of Tenebrio molitor larvae, in order to increase their nutritional value and render them a valuable component of the human diet. In this study, Moringa oleifera leaves were used in different [...] Read more.

Nowadays, more and more research is being carried out on various feeds of Tenebrio molitor larvae, in order to increase their nutritional value and render them a valuable component of the human diet. In this study, Moringa oleifera leaves were used in different proportions (up to 50%) to substitute wheat bran (the usually employed feed), in order to evaluate their effect on the growth and development of the larvae, as well as on their composition in crude protein, fat and fatty acids, ash, vitamins, and antioxidants. It was found that the addition of M. oleifera leaves in the feed had no negative impact on the development and survival of the insects, while an increase in their nutritional value was recorded. More specifically, an increase in the crude protein of up to 22.61% and vitamin C and A contents of up to 40.74% and 491.63%, respectively, was recorded. Therefore, the use of M. oleifera leaves as a feed additive is highly recommended for rearing T. molitor larvae to enhance the nutritional value of the insects. Full article

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

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15 pages, 2613 KiB

Open AccessEditor’s ChoiceArticle

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

by Ramize Hoxha, Yana Evstatieva and Dilyana Nikolova

Foods 2023, 12(13), 2552; https://doi.org/10.3390/foods12132552 - 29 Jun 2023

Cited by 10 | Viewed by 5545

Abstract

The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM 2-11-3 and Lactiplantibacillus plantarum KC 5-12, inhibited the growth of [...] Read more.

The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM 2-11-3 and Lactiplantibacillus plantarum KC 5-12, inhibited the growth of Kluyveromyces lactis, Kluyveromyces marxianus, and Saccharomyces cerevisiae. The strain L. delbrueckii subsp. bulgaricus KZM 2-11-3 directly inhibited Escherichia coli. The important characteristics for the quality of the yogurt product, such as physicochemical parameters during fermentation and storage, rheological characteristics, and sensory changes during the storage of samples were determined. The yogurt samples with the strains did not differ in most parameters from the control yogurt with the commercial starter. The added strains showed stable viability in the yogurt samples during storage. The yogurt sample with L. delbrueckii subsp. bulgaricus KZM 2-11-3 and the sample with both strains based on the total evaluation were very similar to the control yogurt with the commercial starter. Using these strains as probiotic supplements to enrich the starter cultures in yogurt production will contribute to developing new products with benefits to human health. Full article

(This article belongs to the Special Issue Prospects for Human Health and Precise Nutrition - Biotechnology and Value-Added Processing in the Development of Novel and Traditional Functional Foods)

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23 pages, 1136 KiB

Open AccessEditor’s ChoiceReview

Nutritional Composition of Hass Avocado Pulp

by Nikki A. Ford, Paul Spagnuolo, Jana Kraft and Ella Bauer

Foods 2023, 12(13), 2516; https://doi.org/10.3390/foods12132516 - 28 Jun 2023

Cited by 15 | Viewed by 12937

Abstract

Avocados (Persea americana) are a unique fruit that can provide health benefits when included in a healthy diet. As health care moves towards precision health and targeted therapies or preventative medicine, it is critical to understand foods and their dietary components. [...] Read more.

Avocados (Persea americana) are a unique fruit that can provide health benefits when included in a healthy diet. As health care moves towards precision health and targeted therapies or preventative medicine, it is critical to understand foods and their dietary components. The nutritional composition and plant physiology of the Hass avocado is strikingly different from other fruits. This paper reviews the nutrient and bioactive composition of the edible portion of the Hass avocado (pulp) reported in the literature and from commercial lab analyses of the current market supply of fresh Hass avocados. These results provide comprehensive data on what nutrients and bioactives are in avocado and the quantity of these nutrients. We discuss the reasons for nutrient composition variations and review some potential health benefits of bioactive compounds found in Hass avocados. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

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24 pages, 1899 KiB

Open AccessEditor’s ChoiceReview

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

by Shênia Santos Monteiro, Raphael Lucas Almeida, Newton Carlos Santos, Emmanuel Moreira Pereira, Amanda Priscila Silva, Hugo Miguel Lisboa Oliveira and Matheus Augusto de Bittencourt Pasquali

Foods 2023, 12(13), 2494; https://doi.org/10.3390/foods12132494 - 27 Jun 2023

Cited by 14 | Viewed by 6830

Abstract

The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s production. Our study provides [...] Read more.

The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products. Full article

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

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16 pages, 4090 KiB

Open AccessEditor’s ChoiceArticle

Optimization of Exopolysaccharide Produced by Lactobacillus plantarum R301 and Its Antioxidant and Anti-Inflammatory Activities

by Junyong Wang, Jing Zhang, Henan Guo, Qiang Cheng, Zaheer Abbas, Yucui Tong, Tiantian Yang, Yichen Zhou, Haosen Zhang, Xubiao Wei, Dayong Si and Rijun Zhang

Foods 2023, 12(13), 2481; https://doi.org/10.3390/foods12132481 - 25 Jun 2023

Cited by 17 | Viewed by 2995

Abstract

In this study, the yield of exopolysaccharide (EPS) from Lactobacillus plantarum R301 was optimized using a single-factor experiment and response surface methodology (RSM). After optimization, the EPS yield was increased with a fold-change of 0.85. The significant factors affecting EPS production, as determined [...] Read more.

In this study, the yield of exopolysaccharide (EPS) from Lactobacillus plantarum R301 was optimized using a single-factor experiment and response surface methodology (RSM). After optimization, the EPS yield was increased with a fold-change of 0.85. The significant factors affecting EPS production, as determined through a Plackett–Burman design and Central Composite Design (CCD), were MgSO₄ concentration, initial pH, and inoculation size. The maximum yield was 97.85 mg/mL under the condition of 0.01% MgSO₄, an initial pH 7.4, and 6.4% of the inoculation size. In addition, the EPS exhibited strong antioxidant activity, as demonstrated by its ability to scavenge DPPH, ABTS, and hydroxyl radicals. The scavenging rate was up to 100% at concentrations of 4 mg/mL, 1 mg/mL, and 2 mg/mL, respectively. Moreover, the EPS also exhibited reducing power, which was about 30% that of ascorbic acid when both tended to be stable with the increased concentration. These results suggest that L. plantarum R301 EPS possesses different antioxidant mechanisms and warrants further investigation. In addition to its antioxidant activity, the EPS also demonstrated good anti-inflammatory activity by inhibiting the inflammation induced by lipopolysaccharide (LPS) in RAW 264.7 cells, which could decrease nitric oxide (NO) production and expression of the proinflammatory cytokine Il-6. These findings suggest that L. plantarum R301 EPS could be used as a potential multifunctional food additive in the food industry. Full article

(This article belongs to the Special Issue Lactic Acid Bacteria and Their Metabolites: Industrial and Health Applications)

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16 pages, 2715 KiB

Open AccessEditor’s ChoiceArticle

A Multimethodological Approach for the Chemical Characterization of Edible Insects: The Case Study of Acheta domesticus

by Mattia Spano, Giacomo Di Matteo, Carlos Alberto Fernandez Retamozo, Alba Lasalvia, Marco Ruggeri, Giuseppina Sandri, Carlos Cordeiro, Marta Sousa Silva, Carlotta Totaro Fila, Stefania Garzoli, Maria Elisa Crestoni and Luisa Mannina

Foods 2023, 12(12), 2331; https://doi.org/10.3390/foods12122331 - 9 Jun 2023

Cited by 11 | Viewed by 2204

Abstract

Acheta domesticus (house cricket) has been recently introduced into the official European list of novel foods, representing an alternative and sustainable food source. Up to now, the chemical characterization of this edible insect has been focused only on specific classes of compounds. Here, [...] Read more.

Acheta domesticus (house cricket) has been recently introduced into the official European list of novel foods, representing an alternative and sustainable food source. Up to now, the chemical characterization of this edible insect has been focused only on specific classes of compounds. Here, three production batches of an A. domesticus powder were investigated by means of a multimethodological approach based on NMR, FT-ICR MS, and GC-MS methodologies. The applied analytical protocol, proposed for the first time in the study of an edible insect, allowed us to identify and quantify compounds not previously reported in crickets. In particular, methyl-branched hydrocarbons, previously identified in other insects, together with other compounds such as citrulline, formate, γ-terpinene, p-cymene, α-thujene, β-thujene, and 4-carene were detected. Amino acids, organic acids, and fatty acids were also identified and quantified. The improved knowledge of the chemical profile of this novel food opens new horizons both for the use of crickets as a food ingredient and for the use of extracts for the production of new formulations. In order to achieve this objective, studies regarding safety, biological activity, bioaccessibility, and bioavailability are needed as future perspectives in this field. Full article

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

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18 pages, 3212 KiB

Open AccessEditor’s ChoiceArticle

Dendrobium officinale Polysaccharide Prevents Diabetes via the Regulation of Gut Microbiota in Prediabetic Mice

by Haodong Liu, Yan Xing, Yinbo Wang, Xinxiu Ren, Danyang Zhang, Jianying Dai, Zhilong Xiu, Shiqiang Yu and Yuesheng Dong

Foods 2023, 12(12), 2310; https://doi.org/10.3390/foods12122310 - 8 Jun 2023

Cited by 19 | Viewed by 2448

Abstract

Dendrobium officinale polysaccharide (DOP), which serves as a prebiotic, exhibits a variety of biological activities, including hypoglycemic activities. However, the effects of DOP on diabetes prevention and its hypoglycemic mechanisms are still unclear. In this study, the effects of DOP treatment on the [...] Read more.

Dendrobium officinale polysaccharide (DOP), which serves as a prebiotic, exhibits a variety of biological activities, including hypoglycemic activities. However, the effects of DOP on diabetes prevention and its hypoglycemic mechanisms are still unclear. In this study, the effects of DOP treatment on the prediabetic mice model were studied and the mechanism was investigated. The results showed that 200 mg/kg/d of DOP reduced the relative risk of type 2 diabetes mellitus (T2DM) from prediabetes by 63.7%. Meanwhile, DOP decreased the level of LPS and inhibited the expression of TLR4 by regulating the composition of the gut microbiota, consequently relieving the inflammation and alleviating insulin resistance. In addition, DOP increased the abundance of SCFA (short chain fatty acid)-producing bacteria in the intestine, increased the levels of intestinal SCFAs, promoted the expression of short-chain fatty acid receptors FFAR2/FFAR3, and increased the secretion of the intestinal hormones GLP-1 and PYY, which helped to repair islet damage, suppress appetite, and improve insulin resistance. Our results suggested that DOP is a promising functional food supplement for the prevention of T2DM. Full article

(This article belongs to the Special Issue Effects of Functional Foods or Bioactive Food Compounds on Intestinal Microflora-Related Metabolic Diseases)

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19 pages, 3498 KiB

Open AccessEditor’s ChoiceArticle

Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)—Part II: Characterization of Thermophysical Properties of High-Moisture Meat Analogues

by Elisabeth Högg and Cornelia Rauh

Foods 2023, 12(12), 2283; https://doi.org/10.3390/foods12122283 - 6 Jun 2023

Cited by 6 | Viewed by 2073

Abstract

It is crucial to determine the thermophysical properties of high-moisture extruded samples (HMESs) to properly understand the texturization process of high-moisture extrusion (HME), especially when the primary objective is the production of high-moisture meat analogues (HMMAs). Therefore, the study’s aim was to determine [...] Read more.

It is crucial to determine the thermophysical properties of high-moisture extruded samples (HMESs) to properly understand the texturization process of high-moisture extrusion (HME), especially when the primary objective is the production of high-moisture meat analogues (HMMAs). Therefore, the study’s aim was to determine thermophysical properties of high-moisture extruded samples made from soy protein concentrate (SPC ALPHA^® 8 IP). Thermophysical properties such as the specific heat capacity and the apparent density were experimentally determined and further investigated to obtain simple prediction models. These models were compared to non-HME-based literature models, which were derived from high-moisture foods, such as soy-based and meat products (including fish). Furthermore, thermal conductivity and thermal diffusivity were calculated based on generic equations and literature models and showed a significant mutual influence. The combination of the experimental data and the applied simple prediction models resulted in a satisfying mathematical description of the thermophysical properties of the HME samples. The application of data-driven thermophysical property models could contribute to understanding the texturization effect during HME. Further, the gained knowledge could be applied for further understanding in related research, e.g., with numerical simulation studies of the HME process. Full article

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

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19 pages, 1305 KiB

Open AccessEditor’s ChoiceArticle

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

by Raúl Ricardo Mauro, Antonio José Vela and Felicidad Ronda

Foods 2023, 12(12), 2281; https://doi.org/10.3390/foods12122281 - 6 Jun 2023

Cited by 14 | Viewed by 3705

Abstract

The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence [...] Read more.

The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels’ pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations. Full article

(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease)

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32 pages, 1499 KiB

Open AccessEditor’s ChoiceReview

Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches

by Isaac Amoah, Angela Ascione, Fares M. S. Muthanna, Alessandra Feraco, Elisabetta Camajani, Stefania Gorini, Andrea Armani, Massimiliano Caprio and Mauro Lombardo

Foods 2023, 12(11), 2265; https://doi.org/10.3390/foods12112265 - 4 Jun 2023

Cited by 17 | Viewed by 8579

Abstract

Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers are associated with their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health concerns, and socio-economic reasons, as well as long cooking procedures, adversely affect legume [...] Read more.

Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers are associated with their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health concerns, and socio-economic reasons, as well as long cooking procedures, adversely affect legume consumption frequency. Pre-treatment methods, including soaking, sprouting, and pulse electric field technology, are effective in reducing the alpha-oligosaccharides and other anti-nutritional factors, eventually lowering cooking time for legumes. Extrusion technology used for innovative development of legume-enriched products, including snacks, breakfast cereals and puffs, baking and pasta, represents a strategic way to promote legume consumption. Culinary skills such as legume salads, legume sprouts, stews, soups, hummus, and the development of homemade cake recipes using legume flour could represent effective ways to promote legume consumption. This review aims to highlight the nutritional and health effects associated with legume consumption, and strategies to improve their digestibility and nutritional profile. Additionally, proper educational and culinary approaches aimed to improve legumes intake are discussed. Full article

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18 pages, 3717 KiB

Open AccessEditor’s ChoiceArticle

The Effects of Synbiotics on Dextran-Sodium-Sulfate-Induced Acute Colitis: The Impact of Chitosan Oligosaccharides on Endogenous/Exogenous Lactiplantibacillus plantarum

by Yunjiao Zhao, Liangyu Xue, Shunqin Li, Tao Wu, Rui Liu, Wenjie Sui and Min Zhang

Foods 2023, 12(11), 2251; https://doi.org/10.3390/foods12112251 - 2 Jun 2023

Cited by 4 | Viewed by 1870

Abstract

In this work, Lactiplantibacillus plantarum (L. plantarum) isolated from mice feces (LP-M) and pickles (LP-P) were chosen as the endogenous and exogenous L. plantarum, respectively, which were separately combined with chitosan oligosaccharides (COS) to be synbiotics. The anti-inflammatory activity of [...] Read more.

In this work, Lactiplantibacillus plantarum (L. plantarum) isolated from mice feces (LP-M) and pickles (LP-P) were chosen as the endogenous and exogenous L. plantarum, respectively, which were separately combined with chitosan oligosaccharides (COS) to be synbiotics. The anti-inflammatory activity of LP-M, LP-P, COS, and the synbiotics was explored using dextran-sodium-sulfate (DSS)-induced acute colitis mice, as well as by comparing the synergistic effects of COS with LP-M or LP-P. The results revealed that L. plantarum, COS, and the synbiotics alleviated the symptoms of mice colitis and inhibited the changes in short-chain fatty acids (SCFAs), tumor necrosis factor-α (TNF-α), interleukin (IL)-1β, IL-6, IL-10, and myeloperoxidase (MPO) caused by DSS. In addition, the intervention of L. plantarum, COS, and the synbiotics increased the relative abundance of beneficial bacteria Muribaculaceae and Lactobacillus and suppressed the pathogenic bacteria Turicibacter and Escherichia-Shigella. There was no statistically difference between LP-M and the endogenous synbiotics on intestinal immunity and metabolism. However, the exogenous synbiotics improved SCFAs, inhibited the changes in cytokines and MPO activity, and restored the gut microbiota more effectively than exogenous L. plantarum LP-P. This indicated that the anti-inflammatory activity of exogenous LP-P can be increased by combining it with COS as a synbiotic. Full article

(This article belongs to the Special Issue Effects of Functional Foods or Bioactive Food Compounds on Intestinal Microflora-Related Metabolic Diseases)

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15 pages, 2093 KiB

Open AccessEditor’s ChoiceArticle

Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage

by Robert Gál, Natália Čmiková, Aneta Prokopová and Miroslava Kačániová

Foods 2023, 12(11), 2201; https://doi.org/10.3390/foods12112201 - 30 May 2023

Cited by 6 | Viewed by 1708

Abstract

If food is contaminated with pathogens such as Listeria monocytogenes, improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that L. monocytogenes were inactivated with both heat and the essential oil of Salvia officinalis (sage [...] Read more.

If food is contaminated with pathogens such as Listeria monocytogenes, improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that L. monocytogenes were inactivated with both heat and the essential oil of Salvia officinalis (sage EO) in beef tenderloin of the musculus psoas major that had undergone sous-vide processing. To determine whether the enhancement of the efficacy of heat treatment is prospective, L. monocytogenes and sage EO were mixed. Groups with L. monocytogenes alone and sage essential oil combined with L. monocytogenes and test groups without EO were established. The samples were vacuum-packed, inoculated with L. monocytogenes, and then cooked sous-vide for the predetermined duration at 50, 55, 60, or 65 °C. In both groups with sous-vide beef tenderloin, the total bacterial count, the coliforms bacterial count, and the amount of L. monocytogenes were assessed on days 0, 3, 6, 9, and 12. Over these days, the amounts of L. monocytogenes, coliform bacteria, and overall bacteria increased. The identification of bacterial strains in various days and categories was performed by MALDI-TOF mass spectrometry. The test group that was exposed to a temperature of 50 °C for 5 min had a higher overall bacterial count for each day that was assessed. Pseudomonas fragi and L. monocytogenes were the most isolated organisms from the test group and the treated group. To ensure the safety for the consumption of sous-vide beef tenderloin, it was found that the addition of natural antimicrobials could produce effective outcomes. Full article

(This article belongs to the Special Issue Detection, Control, Risk Assessment, and Prevention of Foodborne Microorganisms)

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23 pages, 1187 KiB

Open AccessEditor’s ChoiceReview

From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste

by Yassine Jaouhari, F. Travaglia, L. Giovannelli, A. Picco, E. Oz, F. Oz and M. Bordiga

Foods 2023, 12(11), 2183; https://doi.org/10.3390/foods12112183 - 29 May 2023

Cited by 23 | Viewed by 5542

Abstract

According to the United Nations, approximately one-third of the food produced for human consumption is wasted. The actual linear “Take-Make-Dispose” model is nowadays obsolete and uneconomical for societies and the environment, while circular thinking in production systems and its effective adoption offers new [...] Read more.

According to the United Nations, approximately one-third of the food produced for human consumption is wasted. The actual linear “Take-Make-Dispose” model is nowadays obsolete and uneconomical for societies and the environment, while circular thinking in production systems and its effective adoption offers new opportunities and benefits. Following the “Waste Framework Directive” (2008/98/CE), the European Green Deal, and the actual Circular Economy Action Plan, when prevention is not possible, recovering an unavoidable food waste as a by-product represents a most promising pathway. Using last year’s by-products, which are rich in nutrients and bioactive compounds, such as dietary fiber, polyphenols, and peptides, offer a wake-up call to the nutraceutical and cosmetic industry to invest and develop value-added products generated from food waste ingredients. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series: “Challenges in Maintaining Sustainable Food Systems in Changing Climates”)

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18 pages, 5555 KiB

Open AccessEditor’s ChoiceArticle

Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization

by Liliana Acurio, Diego Salazar, Purificación García-Segovia, Javier Martínez-Monzó and Marta Igual

Foods 2023, 12(11), 2168; https://doi.org/10.3390/foods12112168 - 27 May 2023

Cited by 6 | Viewed by 2582

Abstract

Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were thoroughly mixed with sweet potato, mashua, and three [...] Read more.

Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were thoroughly mixed with sweet potato, mashua, and three varieties of oca flour (white, yellow, and red) in an 80:20 ratio, and a single-screw laboratory extruder was utilized to produce third-generation (3G) dried pellets. Microwave expansion was studied, and the dried 3G pellets and expanded snacks were characterized. The microwave expansion curves of the dried 3G pellets were adjusted to the Page, logarithmic, and Midilli–Kucuk models. During the characterization, the influence of the raw material composition was observed in sectional expansion, water content, water activity, water absorption, water solubility, swelling, optical and textural properties, and bioactive compounds. According to global color variation (mixture vs. expanded and dried vs. expanded) and bioactive compound analysis, the mashua suffered little chemical change or nutritional loss during the process. The extrusion process was shown to be an ideal method for manufacturing snacks from Andean tuber flours. Full article

(This article belongs to the Special Issue The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing)

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14 pages, 3719 KiB

Open AccessEditor’s ChoiceArticle

Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans

by Si Li, Fangwei Liu, Mulan Wu, Yuhao Li, Xiaoxiao Song and Junyi Yin

Foods 2023, 12(11), 2160; https://doi.org/10.3390/foods12112160 - 26 May 2023

Cited by 9 | Viewed by 2578

Abstract

In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant [...] Read more.

In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Novel Food Processing Technology and Their Development in New Products”)

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19 pages, 3598 KiB

Open AccessEditor’s ChoiceReview

Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

by Maria Font-i-Furnols

Foods 2023, 12(11), 2144; https://doi.org/10.3390/foods12112144 - 26 May 2023

Cited by 28 | Viewed by 11046

Abstract

Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues. Due to this, alternatives to conventional meat consumption, such as meat [...] Read more.

Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues. Due to this, alternatives to conventional meat consumption, such as meat produced more sustainably or meat alternatives, have been considered. The aim of the present work is to gain insight into the meat consumption of different countries, the motives for and barriers to this consumption, as well as into the consumption of more sustainably produced meat with particular focus on organic meat and meat alternatives. Information on meat consumption has been obtained using FAOSTAT data and maps have been constructed using SAS software. Results showed that, in general, albeit with variations between and within countries, there is a tendency to decrease red meat consumption and increase poultry consumption, while for pork consumption the tendency is less clear. Motives and barriers for meat and meat alternative consumption have been reviewed and it is possible to see that these are very variable and that they, in addition to the intrinsic and extrinsic characteristics of the meat, are also related to consumers’ attitudes and beliefs. Thus, it is important to inform consumers in a truthful and reliable way in order to allow them to make well-founded decisions regarding the consumption of these products. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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16 pages, 7474 KiB

Open AccessEditor’s ChoiceArticle

Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour

by Ellyas Alga Nainggolan, Jan Banout and Klara Urbanova

Foods 2023, 12(11), 2101; https://doi.org/10.3390/foods12112101 - 23 May 2023

Cited by 12 | Viewed by 2664

Abstract

The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour. The experiment was designed using the [...] Read more.

The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour. The experiment was designed using the response surface methodology with central composite design and the superimposition approach in order to assess the effect of drying temperature (45.85–74.14 °C) and drying time (3.96–11.03 h) and the optimal drying conditions of the cassava flour investigated. Soaking and blanching were applied as pretreatments to freshly sliced cassava tubers. The value moisture content of cassava flour was between 6.22% and 11.07%, whereas the observed whiteness index in cassava flour ranged from 72.62 to 92.67 in all pretreated cassava flour samples. Through analysis of variance, each drying factor, their interaction, and all squared terms had a substantial impact on moisture content and whiteness index. The optimized values for drying temperature and drying time for each pretreated cassava flour were 70 °C and 10 h, respectively. The microstructure showed a non-gelatinized, relatively homogeneous in size and shape sample with pretreatment soaked in distilled water at room temperature. These study results are relevant to the development of more sustainable cassava flour production. Full article

(This article belongs to the Special Issue Mathematical Modelling Approach and Simulation in Food Drying Applications)

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17 pages, 3185 KiB

Open AccessEditor’s ChoiceArticle

Optimization of Extraction Parameters for Enhanced Recovery of Bioactive Compounds from Quince Peels Using Response Surface Methodology

by Vassilis Athanasiadis, Theodoros Chatzimitakos, Eleni Bozinou, Konstantina Kotsou, Dimitrios Palaiogiannis and Stavros I. Lalas

Foods 2023, 12(11), 2099; https://doi.org/10.3390/foods12112099 - 23 May 2023

Cited by 11 | Viewed by 2348

Abstract

Quinces are well known for their multiple health benefits, including antioxidant, hypoglycemic, antimicrobial, anti-inflammatory, anticarcinogenic, etc., properties. Despite the widespread utilization of various plant parts, the peel has been largely ignored in the industry. In this study, we explored the effects of different [...] Read more.

Quinces are well known for their multiple health benefits, including antioxidant, hypoglycemic, antimicrobial, anti-inflammatory, anticarcinogenic, etc., properties. Despite the widespread utilization of various plant parts, the peel has been largely ignored in the industry. In this study, we explored the effects of different extraction parameters, such as temperature, time, and composition of the extraction solvent, and techniques such as ultrasound (US) and a pulsed electric field (PEF), either alone or in combination, and optimized these parameters using a response surface methodology (RSM) to enhance the extraction of bioactive compounds such as chlorogenic acid, total polyphenols, flavonoids, and ascorbic acid from waste quince peels. From our results, it was apparent that quince peels are a great source of many bioactive compounds with high antioxidant activity. More specifically, after principal component analysis (PCA) and partial least squares (PLS) analysis, quince peels contain high levels of total polyphenols (43.99 mg gallic acid equivalents/g dw), total flavonoids (3.86 mg rutin equivalents/g dw), chlorogenic acid (2.12 mg/g dw), and ascorbic acid (543.93 mg/100 g dw), as well as antioxidant activity of 627.73 μmol AAE/g and 699.61 μmol DPPH/g as evidenced by FRAP and DPPH assays, respectively. These results emphasize the potential of utilizing quince peels as an eco-friendly and cost-effective source of bioactive compounds with various applications in the food and pharmaceutical industries for the prepared extracts. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals”)

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15 pages, 2630 KiB

Open AccessEditor’s ChoiceArticle

Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites

by Songnan Li, Duo Feng, Enpeng Li and Robert G. Gilbert

Foods 2023, 12(10), 2076; https://doi.org/10.3390/foods12102076 - 22 May 2023

Cited by 6 | Viewed by 1856

Abstract

Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve [...] Read more.

Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve both zeaxanthin stability and controlled release. Optimization using three variables judged important for optimizing the system (reaction temperature of 65 °C, starch concentration of 6%, and reaction time of 2 h) was conducted for incorporation of zeaxanthin into corn starch granules, aiming for high zeaxanthin content (2.47 mg/g) and high encapsulation efficiency (74%). Polarized-light microscopy, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that the process partially gelatinized corn starch; additionally, it showed the presence of corn starch/zeaxanthin composites, with the zeaxanthin successfully trapped in corn starch granules. The half-life time of zeaxanthin in corn starch/zeaxanthin composites increased to 43 days as compared with that of zeaxanthin alone (13 days). The composites show a rapid increase in zeaxanthin release with in vitro intestinal digestion, which is favorable for possible use in living systems. These findings could have application in designing effective starch-based carriers of this bioactive ingredient with enhanced storage stability and improved intestines-targeted controlled-release delivery. Full article

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

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22 pages, 2606 KiB

Open AccessEditor’s ChoiceArticle

Health-Aware Food Recommendation Based on Knowledge Graph and Multi-Task Learning

by Yi Chen, Yandi Guo, Qiuxu Fan, Qinghui Zhang and Yu Dong

Foods 2023, 12(10), 2079; https://doi.org/10.3390/foods12102079 - 22 May 2023

Cited by 10 | Viewed by 4919

Abstract

Current food recommender systems tend to prioritize either the user’s dietary preferences or the healthiness of the food, without considering the importance of personalized health requirements. To address this issue, we propose a novel approach to healthy food recommendations that takes into account [...] Read more.

Current food recommender systems tend to prioritize either the user’s dietary preferences or the healthiness of the food, without considering the importance of personalized health requirements. To address this issue, we propose a novel approach to healthy food recommendations that takes into account the user’s personalized health requirements, in addition to their dietary preferences. Our work comprises three perspectives. Firstly, we propose a collaborative recipe knowledge graph (

C R K G

) with millions of triplets, containing user–recipe interactions, recipe–ingredient associations, and other food-related information. Secondly, we define a score-based method for evaluating the healthiness match between recipes and user preferences. Based on these two prior perspectives, we develop a novel health-aware food recommendation model (

F K G M

) using knowledge graph embedding and multi-task learning.

F K G M

employs a knowledge-aware attention graph convolutional neural network to capture the semantic associations between users and recipes on the collaborative knowledge graph and learns the user’s requirements in both preference and health by fusing the losses of these two learning tasks. We conducted experiments to demonstrate that

F K G M

outperformed four competing baseline models in integrating users’ dietary preferences and personalized health requirements in food recommendations and performed best on the health task. Full article

(This article belongs to the Special Issue Applications of Artificial Intelligence in Food Industry)

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21 pages, 640 KiB

Open AccessEditor’s ChoiceReview

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

by Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan and Ruth M. Hamill

Foods 2023, 12(10), 2062; https://doi.org/10.3390/foods12102062 - 20 May 2023

Cited by 20 | Viewed by 4962

Abstract

Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and [...] Read more.

Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term “clean” means, along with the growing consumer demand for more “natural” and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the “clean” label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. Key findings and conclusions: The availability of a growing number of “clean” label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids. Full article

(This article belongs to the Special Issue Comprehensive Approaches to Formulation of Meat Products: From Technological Development to Assessment of Healthy Properties)

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17 pages, 745 KiB

Open AccessEditor’s ChoiceArticle

What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt

by Raffaele Zanchini, Giuseppe Di Vita, Luca Panzone and Filippo Brun

Foods 2023, 12(10), 2059; https://doi.org/10.3390/foods12102059 - 19 May 2023

Cited by 7 | Viewed by 1656

Abstract

Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term “ [...] Read more.

Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term “Mountain product” on the label. Consumers may recognise this label and be more willing to pay for it, resulting in higher revenues for producers using it. This study estimates the willingness to pay (WTP) for a mountain quality label. This WTP is then compared to that of functional and nutrition claims. For this purpose, we used a ranking conjoint experiment, using goat’s milk yoghurt—a typical mountain product—as a case study. Using a rank-ordered logit, we show that mountain quality labels generate a significant WTP, higher than that of functional claims. WTP differs by the demographic profile of the consumer. The study provided useful insights about the combination of the mountain quality label with different attributes. However, future studies are needed to adequately understand the potential of mountain certification as a supporting tool for farmers in marginal areas and for rural development. Full article

(This article belongs to the Topic Recent Advances in Consumers’ Preferences and Behavior toward Healthy and Functional Foods)

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