Foods

Research

Jump to: Review

13 pages, 304 KiB

Open AccessArticle

Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon’s Traditional Food Markets

by Rafael Sousa Oliveira, Maria José Rodrigues and Ana Rita Henriques

Foods 2021, 10(8), 1805; https://doi.org/10.3390/foods10081805 - 4 Aug 2021

Cited by 5 | Viewed by 3509

Abstract

This study aimed to assess the compliance of specific hand hygiene and food contact surfaces hygiene in fresh fishery product retailers (FFPR) and its relation to socio-demographic characteristics that might influence the observed procedures and practices. A cross-sectional study was conducted in traditional [...] Read more.

This study aimed to assess the compliance of specific hand hygiene and food contact surfaces hygiene in fresh fishery product retailers (FFPR) and its relation to socio-demographic characteristics that might influence the observed procedures and practices. A cross-sectional study was conducted in traditional food markets’ FFPRs (N = 74) using interviews and audits for data collection purposes. Results revealed that women were overrepresented among FFPR managers; most were over 50 years of age and had a long working experience in fish retail activities, despite a low educational level. The majority had attended training courses in food hygiene, safety, and Hazard Analysis and Critical Control Points-based procedures. Both documental assessment and hand hygiene procedures and practices verification revealed a low level of compliance. Many documents supporting hygiene practices were lacking. Several non-conforming requisites were identified related to the handwashing procedure and equipment and to glove wearing practices. A higher level of compliance was obtained in food contact surfaces hygiene procedures and practices verification, with complete hygiene procedures applied and proper cleaning of utensils and chemical products management in several cases. These findings reflect an ambiguous understanding and misconceptions related to hygiene procedures and practices, suggesting the need to improve and update FFPR food handler training regarding basic food hygiene and safety. Full article

(This article belongs to the Special Issue Volatile and Bioactive Compounds in Raw and Processed Food)

► Show Figures

Graphical abstract

14 pages, 1432 KiB

Open AccessArticle

Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods

by Jurga Budiene, Gamze Guclu, Kouame Fulbert Oussou, Hasim Kelebek and Serkan Selli

Foods 2021, 10(7), 1497; https://doi.org/10.3390/foods10071497 - 28 Jun 2021

Cited by 10 | Viewed by 3283

Abstract

This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first [...] Read more.

This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L⁻¹) had more anthocyanin compounds followed by HPJ (555 mg L⁻¹) and MAJ (408 mg L⁻¹) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L⁻¹); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L⁻¹) and AJ (710.7 µg L⁻¹) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices. Full article

(This article belongs to the Special Issue Volatile and Bioactive Compounds in Raw and Processed Food)

► Show Figures

Figure 1

18 pages, 1723 KiB

Open AccessArticle

Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS

by Merve Darıcı, Koray Özcan, Duygu Beypınar and Turgut Cabaroglu

Foods 2021, 10(7), 1494; https://doi.org/10.3390/foods10071494 - 28 Jun 2021

Cited by 6 | Viewed by 8258

Abstract

Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a [...] Read more.

Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID/MS for Rakı. A total of 37 Rakı samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&tail aroma and white colour. The Rakı sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between the Rakı categories and sensory terms and flavour intensities. The GC-MS analyses depicted the following major volatile compounds n-propanol, 2-methyl-1-propanol, 2 and 3-methyl-1-butanol, ethyl-acetate, acetal, acetaldehyde, trans-anethol and estragole. The characterization of the product using its most distinctive sensory descriptors are important tool and can be used for the industry, marketing, consumer education and scientists. Full article

(This article belongs to the Special Issue Volatile and Bioactive Compounds in Raw and Processed Food)

► Show Figures

Graphical abstract

14 pages, 1631 KiB

Open AccessArticle

Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles

by Abderrahmane Aït-Kaddour, Donato Andueza, Annabelle Dubost, Jean-Michel Roger, Jean-François Hocquette and Anne Listrat

Foods 2020, 9(9), 1254; https://doi.org/10.3390/foods9091254 - 8 Sep 2020

Cited by 7 | Viewed by 2884

Abstract

The objective of this study was to determine the potential of multispectral imaging (MSI) data recorded in the visible and near infrared electromagnetic regions to predict the structural features of intramuscular connective tissue, the proportion of intramuscular fat (IMF), and some characteristic parameters [...] Read more.

The objective of this study was to determine the potential of multispectral imaging (MSI) data recorded in the visible and near infrared electromagnetic regions to predict the structural features of intramuscular connective tissue, the proportion of intramuscular fat (IMF), and some characteristic parameters of muscle fibers involved in beef sensory quality. In order to do this, samples from three muscles (Longissimus thoracis, Semimembranosus and Biceps femoris) of animals belonging to three breeds (Aberdeen Angus, Limousine, and Blonde d’Aquitaine) were used (120 samples). After the acquisition of images by MSI and segmentation of their morphological parameters, a back propagation artificial neural network (ANN) model coupled with partial least squares was applied to predict the muscular parameters cited above. The results presented a high accuracy and are promising (R² test > 0.90) for practical applications. For example, considering the prediction of IMF, the regression model giving the best ANN model exhibited R²P = 0.99 and RMSEP = 0.103 g × 100 g⁻¹ DM. Full article

(This article belongs to the Special Issue Volatile and Bioactive Compounds in Raw and Processed Food)

► Show Figures

Figure 1

10 pages, 3411 KiB

Open AccessArticle

2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

by Oumayma Boukria, El Mestafa El Hadrami, Shaxnoza Sultanova, Jasur Safarov, Françoise Leriche and Abderrahmane Aït-Kaddour

Foods 2020, 9(6), 724; https://doi.org/10.3390/foods9060724 - 2 Jun 2020

Cited by 18 | Viewed by 3252

Abstract

Synchronous fluorescence spectroscopy (SFS) coupled with two-dimensional correlation spectroscopy (2DCOS) was employed to monitor, at the molecular level, the coagulation of five mixture ratios of camel’s milk (CaM) and cow’s milk (CM) (100% CaM, 75% CaM:25% CM, 50% CaM:50% CM, 25% CaM:75% CM [...] Read more.

Synchronous fluorescence spectroscopy (SFS) coupled with two-dimensional correlation spectroscopy (2DCOS) was employed to monitor, at the molecular level, the coagulation of five mixture ratios of camel’s milk (CaM) and cow’s milk (CM) (100% CaM, 75% CaM:25% CM, 50% CaM:50% CM, 25% CaM:75% CM and 100% CM). The dissimilarities among the different formulations are highlighted on the synchronous 2DCOS-SFS. In addition, according to the cross-peak symbols in synchronous and asynchronous spectra, the rate of response modification in riboflavin, protein and vitamin A matched with common coagulation phenomena usually reported during chymosin coagulation (hydrolysis of κ-casein, destabilization of casein micelles and aggregation). This study demonstrated that 2DCOS-SFS is a successful strategy to discriminate milk mixtures and to monitor molecular structure modifications during coagulation process. Full article

(This article belongs to the Special Issue Volatile and Bioactive Compounds in Raw and Processed Food)

► Show Figures

Graphical abstract

32 pages, 554 KiB

Open AccessArticle

Comparison of the Potential Abilities of Three Spectroscopy Methods: Near-Infrared, Mid-Infrared, and Molecular Fluorescence, to Predict Carotenoid, Vitamin and Fatty Acid Contents in Cow Milk

by Julien Soulat, Donato Andueza, Benoît Graulet, Christiane L. Girard, Cyril Labonne, Abderrahmane Aït-Kaddour, Bruno Martin and Anne Ferlay

Foods 2020, 9(5), 592; https://doi.org/10.3390/foods9050592 - 6 May 2020

Cited by 15 | Viewed by 3912

Abstract

The objective of this work is to compare the ability of three spectroscopy techniques: molecular fluorescence, near-infrared (NIR), and mid-infrared with attenuated total reflectance (MIR-ATR) spectroscopy to predict the concentrations of 8 carotenoids, 6 vitamins and 22 fatty acids (FA) in cow’s milk. [...] Read more.

The objective of this work is to compare the ability of three spectroscopy techniques: molecular fluorescence, near-infrared (NIR), and mid-infrared with attenuated total reflectance (MIR-ATR) spectroscopy to predict the concentrations of 8 carotenoids, 6 vitamins and 22 fatty acids (FA) in cow’s milk. A dataset was built through the analysis of 242 frozen milk samples from different experiments. The milk compounds were analysed using reference methods and by NIR, MIR-ATR, and fluorescence to establish different predictive models. NIR spectroscopy allowed for better prediction of cis9-β-carotene, β-cryptoxanthin and the sum of carotenoids than the other techniques, with a coefficient of cross-validation in calibration (R²CV) > 0.60 and a coefficient of determination in validation (R²V) > 0.50. Their standard errors of prediction (SEP) were equal to 0.01, except for the sum of carotenoids (SEP = 0.15). However, MIR-ATR and fluorescence seem usable for the prediction of lutein and all-trans-β-carotene, respectively. These three spectroscopy methods did not allow us to predict (R²CV < 0.30) vitamin contents except, for vitamin A (the best R²CV = 0.65 with NIR and SEP = 0.15) and α-tocopherol (the best R²CV = 0.56 with MIR-ATR and SEP = 0.41), but all R²V were <0.30. NIR spectroscopy yielded the best prediction of the selected milk FA. Full article

(This article belongs to the Special Issue Volatile and Bioactive Compounds in Raw and Processed Food)

► Show Figures

Figure A1

Review

Jump to: Research

15 pages, 937 KiB

Open AccessReview

Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

by Hafiz Umer Javed, Dong Wang, Rani Andaleeb, Muhammad Salman Zahid, Ying Shi, Saeed Akhtar, Wang Shiping and Chang-Qing Duan

Foods 2021, 10(3), 559; https://doi.org/10.3390/foods10030559 - 8 Mar 2021

Cited by 11 | Viewed by 3164

Abstract

Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds identified in centennial [...] Read more.

Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds identified in centennial seedless grapes, respectively. The hexenal, (E)-2-hexenal, 1-hexanol, ethyl alcohol, and ethyl acetate in free-form while benzyl alcohol, β-damascenone, gerenic acid in bound-form were the leading compounds. Overall, the concentration of aldehydes, alcohols, esters, acids, terpenoids, ketones, benzene, and phenols were abundant in fresh grapes but pyrazine and furan were identified in raisin. Out of 99 VOCs, 30 compounds had an odour active value above 1. The intensity of green, floral, and fruity aromas were quite higher in fresh grapes followed by AD-raisins, PAD-raisins, SD-raisins, and PSD-raisins. The intense roasted aroma was found in SD-raisins due to 2,6-diethylpyrazine and 3-ethyl-2,5-dimethylpyrazine. Among raisins, the concentration of unsaturated fatty acid oxidized and Maillard reaction volatiles were higher in SD-raisins and mainly contributed green, fruity and floral, and roasted aromas, respectively. Full article

(This article belongs to the Special Issue Volatile and Bioactive Compounds in Raw and Processed Food)

► Show Figures

Figure 1

23 pages, 772 KiB

Open AccessReview

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

by Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche and Abderrahmane Aït-Kaddour

Foods 2020, 9(9), 1309; https://doi.org/10.3390/foods9091309 - 17 Sep 2020

Cited by 34 | Viewed by 9386

Abstract

The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from [...] Read more.

The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species. Full article

(This article belongs to the Special Issue Volatile and Bioactive Compounds in Raw and Processed Food)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Volatile and Bioactive Compounds in Raw and Processed Food

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Published Papers (8 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI