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Further Research in Food Processing Safety and Quality from Field to Fork

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 10 December 2024 | Viewed by 32152

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Special Issue Editors

Dr. Tamara Lazarević-Pašti

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Guest Editor

Vinča Institute of Nuclear Science, University of Belgrade, Belgrade, Serbia
Interests: pesticides; organophosphates; depression; acetylcholinesterase
Special Issues, Collections and Topics in MDPI journals

Dr. Nebojša Potkonjak

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Co-Guest Editor

Department of Physical Chemistry, VINČA Institute of Nuclear Sciences - National Institute of the Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia
Interests: antioxidant activity of wines and beers; antioxidants; phenols; electrochemical sensors for food quality; antimicrobial effects of carbonaceous materials; organophosphate pesticide detection; oscillatory reactions

Special Issue Information

Dear Colleagues,

The number of people on the planet is constantly growing, and the need for food production is increasing year by year. Various agricultural innovations help to achieve that goal, but along the way, food safety is often not a priority. The application of pesticides, for example, is excessive and frequently inadequate. Indeed, although banned in many European countries, organophosphate pesticides are still used worldwide. The nutritional value of food also changes during storage. Hence, efficient investigation of food contaminants is needed, as well as the development of sensitive detection techniques for tracking molecules of interest. Food preservation should be promoted in a way that does not influence their nutritional value and toxicity.

Therefore, it is important to understand further and increase our knowledge of the status and developments of the various technologies and processes connected to all aspects of food safety and quality.

This Special Issue aims to cover the most recent progress and developments in the field of food safety and quality. In this Special Issue, original research articles and reviews are welcome.

Dr. Tamara Lazarević-Pašti
Dr. Nebojša Potkonjak
Guest Editors

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

(bio)sensors for food safety and quality
safety and toxicity of natural products
pesticides in food
microorganisms in food
metallic contaminants in food
organic pollutants in food
veterinary drug residues in food
toxins in food
radionuclides in food
nutritional properties of food
antioxidant properties of food
natural antioxidants

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Published Papers (12 papers)

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16 pages, 593 KiB

Open AccessArticle

Dietary Risk Assessment of Cadmium Exposure Through Commonly Consumed Foodstuffs in Mexico

by Alejandra Cantoral, Sonia Collado-López, Larissa Betanzos-Robledo, Héctor Lamadrid-Figueroa, Betzabeth A. García-Martínez, Camilo Ríos, Araceli Díaz-Ruiz, Rosa María Mariscal-Moreno and Martha María Téllez-Rojo

Foods 2024, 13(22), 3649; https://doi.org/10.3390/foods13223649 - 16 Nov 2024

Viewed by 689

Abstract

Cadmium (Cd) is a toxic heavy metal widely distributed in foodstuffs. In Mexico, few studies have evaluated Cd content in foods. This study aimed to determine Cd concentrations in foodstuffs that are highly consumed and bought in Mexico City to identify foods exceeding the Maximum Level (ML) and to assess the health risks of theoretical Cd intake from a diet following the Mexican Dietary Guidelines. A total of 143 foodstuffs were analyzed by atomic absorption spectrophotometry. Theoretical Cd intake was estimated in portions per week and compared with the Cd Tolerable Weekly Intake (TWI = 2.5 μg/kg per body weight). A total of 68.5% of the foodstuffs had detectable Cd concentrations. Higher concentrations were found in oyster mushrooms (0.575 mg/kg), romaine lettuce (0.335 mg/kg), and cocoa powder (0.289 mg/kg). Food groups with higher mean concentrations were vegetables (0.084 mg/kg) and snacks, sweets, and desserts (0.049 mg/kg). Ancho chili and romaine lettuce exceed the ML. The theoretical Cd intake estimation was 1.80, 2.05, and 3.82 μg/kg per body weight for adults, adolescents, and school-age children, respectively. This theoretical Cd intake represents a health risk only for school children exceeding the TWI by 53.2%. Our study confirms the presence and risk of Cd in Mexican foodstuffs and highlights the importance of monitoring programs. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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14 pages, 3578 KiB

Open AccessArticle

Evaluating the Human Risks of Consumption of Foods of Bovine Origin with Ivermectin Residues in Ecuador

by Valeria Paucar-Quishpe, Darío Cepeda-Bastidas, Richar Rodríguez-Hidalgo, Ximena Pérez-Otáñez, Cecilia Perez, Sandra Enríquez, Erika Guzman, Fernanda Ulcuango, Jorge Grijalva, Sophie O. Vanwambeke, Lenin Ron-Garrido and Claude Saegerman

Foods 2024, 13(21), 3470; https://doi.org/10.3390/foods13213470 - 29 Oct 2024

Viewed by 931

Abstract

Ivermectin is a widely used antiparasitic in livestock, but its use can result in residues in bovine products and excretions. The objective of the present study was to determine the presence of ivermectin residues in cattle meat, liver, milk, faeces, and urine and assess consumer risk from chronic exposure through contaminated bovine products using a deterministic approach. To determine the presence of ivermectin residues, 124 samples were analysed by liquid chromatography. Residues were found in 68% of faeces samples and small percentages (3%) in liver, milk, and urine, with no residues detected in meat. The mean ivermectin residue in the liver (16.46 µg/kg) remained below the maximum residue limit (MRL); however, in milk (12.46 µg/kg), the residues exceeded the permitted MRL. The results obtained from chronic dietary exposure show that the consumption of ivermectin residues was low, and the risk was assessed as being rare to very rare. Additionally, this study reveals concerning levels of ivermectin residues in milk that may far exceed established safety limits. This situation emphasises the urgent need for stricter regulations and monitoring in milk production, particularly from small farms, to protect vulnerable populations. However, from a one health perspective, the presence of residues in faeces poses potential environmental hazards, warranting further research. Moreover, the detection of residues in milk, despite the ban on ivermectin use in dairy cattle, underscores the importance of compliance with food safety regulations and the need for continued vigilance in this area. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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18 pages, 1615 KiB

Open AccessArticle

Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing

by Anna Pęksa, Agnieszka Tajner-Czopek, Artur Gryszkin, Joanna Miedzianka, Elżbieta Rytel and Szymon Wolny

Foods 2024, 13(11), 1712; https://doi.org/10.3390/foods13111712 - 29 May 2024

Viewed by 1030

Abstract

Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110–335 mg·kg⁻¹ DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in terms of their glycoalkaloid content. Third-generation snacks and French fries made from red-fleshed Mulberry Beauty (MB) and purple-fleshed Double Fun (DF) potatoes were produced with the use of 1% solutions of ascorbic, citric, lactic, malic, and tartaric acids to stabilize the structure of anthocyanins in the raw material and maintain their color in obtained products. The influence of the type of acid and thermal processes, like frying, microwaving, and baking, on the content of glycoalkaloids in ready-made products was examined. Only 0.45–1.26 mg·100 g⁻¹ of TGA was found in pellet snacks and 1.32–1.71 mg·100 g⁻¹ in French fries. Soaking blanched potatoes in organic acid solution reduced the α-chaconine content by 91–97% in snacks and by 57–93% in French fries in relation to the raw material to the greatest extent after the use of malic acid and the DF variety. The effect of lactic and citric acid was also beneficial, especially in the production of baked French fries from MB potatoes. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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21 pages, 6717 KiB

Open AccessArticle

Green Extraction Strategy Using Bio-Based Aqueous Biphasic Systems for Polyphenol Valorization from Grape By-Product

by Aleksandra Dimitrijević, Slađana Marić, Ana Jocić, Danijela Tekić, Jasmina Mušović and Joana S. Amaral

Foods 2024, 13(6), 954; https://doi.org/10.3390/foods13060954 - 21 Mar 2024

Cited by 5 | Viewed by 1607

Abstract

Polyphenols are natural compounds with enhanced antioxidant properties. They are present in relatively high concentrations in fruit/vegetable by-products. Therefore, there is a need for the development of efficient and cost-effective methods for the separation and purification of these valuable compounds. Traditional extraction with organic solvents needs to be switched to novel methods that are more efficient, with reduced extraction times and low consumption of organic solvents. Aiming at developing sustainable processes for the separation and purification of phenolic compounds, we used three model compounds, namely resveratrol, quercetin, and gallic acid, to investigate ionic liquid-based aqueous biphasic systems (IL-ABSs) formed by cholinium-based IL in combination with polypropylene glycol with a molecular mass of 400 g/mol (PPG400). The ABS composition in the two-phase region was selected according to a previously determined phase diagram. Extraction studies indicated the preferential partition of resveratrol and quercetin toward the hydrophobic PPG-rich phase that is mainly dominated by its hydrophobic nature and the strong salting-out effect of ILs. On the other hand, due to its considerably hydrophilic nature, gallic acid preferentially migrates toward the IL phase. The achieved results from grape stem extract demonstrated high extraction efficiencies of cholinium dihydrogen phosphate (~99% for resveratrol for the PPG phase and 78% for gallic acid for the IL phase), with considerable selectivity, demonstrating promising outcomes for potential applications. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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15 pages, 1266 KiB

Open AccessArticle

The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods

by Anna Augustyńska-Prejsnar, Paweł Hanus, Małgorzata Ormian, Miroslava Kačániová, Zofia Sokołowicz and Jadwiga Topczewska

Foods 2023, 12(23), 4340; https://doi.org/10.3390/foods12234340 - 1 Dec 2023

Cited by 3 | Viewed by 2440

Abstract

The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The increased meat pH and drip loss was greater at 6 than 2 °C (p < 0.05). An increase in the tenderness of the meat stored at 6 °C was found as early as day 4, as well as at 2 °C on day 8 of storage (p < 0.05). On day 4 of storage, the meat was characterised by a darker colour than on the first day, but the darkening was greater at 6 °C than at 2 °C (p < 0.05). At 6 °C, on day 4 of storage, there was an increase in yellow saturation (b*) of the meat, which was higher at 6 °C than at 2 °C (p < 0.05). At 2 °C, the total bacterial count and number of Pseudomonas spp. in the meat gradually increased along with increasing storage duration, reaching 4.64 log cfu/g and 4.48 log cfu/g, respectively, on the 8th day of storage. At 6 °C, on the sixth day of storage, the total bacterial count in the meat exceeded 7 log cfu/g, considered the limit of microbiological safety. The meat stored at 2 °C had an acceptable sensory quality until the 8th day of storage. The study shows that storage at 2 °C preserves the sensory characteristics and microbiological safety of the hen meat longer at an acceptable level after the laying period. Extended storage life may be of importance to consumers and the meat industry. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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17 pages, 2786 KiB

Open AccessArticle

The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach

by Federica Flamminii, Silvia Minetti, Adriano Mollica, Angelo Cichelli and Lorenzo Cerretani

Foods 2023, 12(14), 2806; https://doi.org/10.3390/foods12142806 - 24 Jul 2023

Cited by 3 | Viewed by 3227

Abstract

Spinach (Spinacia oleracea L.) is a representative green leafy vegetable commonly consumed fresh or as a ready-to-cook frozen product, with increasing consumption because of its many health-related properties. Among leafy vegetables, spinach poses a major concern in terms of pesticide residue detection due to common phytotechnical practices. In this study, spinach leaves were treated in the open field with three commercial pesticide formulations containing propamocarb, lambda-cyhalothrin, fluopicolide and chlorantraniliprole at the highest concentration. The effects of the successive processing steps of washing, blanching, freezing and frozen storage were evaluated on the levels of the four pesticide residues and the degradation product (propamocarb n-desmethyl). The washing step caused a reduction of fluopicolide and chlorantraniliprole of −47% and −43%, respectively, while having a mild effect on lambda-cyhalothrin content (+5%). A two-minute blanching step allowed for the reduction of pesticides content ranging from −41% to −4% with respect to the washed sample. Different behaviors were depicted for longer blanching times, mainly for propamocarb, reaching −56% after 10 min of treatment. Processing factors higher than 1 were reported mainly for lambda-cyhalothrin and fluopicolide. Frozen storage led to a slight increase in the pesticide content in samples treated for 6 and 10 min. The optimal blanching treatment for spinach, submitted to freezing and frozen storage, seems to be 2 min at 80 °C. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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16 pages, 2028 KiB

Open AccessArticle

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)

by Milica Lučić, Nebojša Potkonjak, Ivana Sredović Ignjatović, Steva Lević, Zora Dajić-Stevanović, Stefan Kolašinac, Miona Belović, Aleksandra Torbica, Ivan Zlatanović, Vladimir Pavlović and Antonije Onjia

Foods 2023, 12(13), 2468; https://doi.org/10.3390/foods12132468 - 23 Jun 2023

Cited by 7 | Viewed by 1630

Abstract

This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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20 pages, 4396 KiB

Open AccessArticle

Spent Coffee Grounds as an Adsorbent for Malathion and Chlorpyrifos—Kinetics, Thermodynamics, and Eco-Neurotoxicity

by Vedran Milanković, Tamara Tasić, Milica Pejčić, Igor Pašti and Tamara Lazarević-Pašti

Foods 2023, 12(12), 2397; https://doi.org/10.3390/foods12122397 - 16 Jun 2023

Cited by 13 | Viewed by 2608

Abstract

Coffee is one of the most popular beverages, with around 10.5 million tons manufactured annually. The same amount of spent coffee grounds (SCGs) might harm the environment if disposed of carelessly. On the other hand, pesticide contamination in food and biowaste is a rising problem. Because pesticides are hazardous and can cause serious health consequences, it is critical to understand how they interact with food biowaste materials. However, it is also a question if biowaste can be used to remediate rising pesticide residues in the environment. This study investigated the interactions of SCGs with the organophosphate pesticides malathion (MLT) and chlorpyrifos (CHP) and addressed the possibility of using SCGs as adsorbents for the removal of these pesticides from water and fruit extracts. The kinetics of MLT and CHP adsorption on SCGs fits well with the pseudo-first-order kinetic model. The Langmuir isotherm model best describes the adsorption process, giving the maximal adsorption capacity for MLT as 7.16 mg g⁻¹ and 7.00 mg g⁻¹ for CHP. Based on the thermodynamic analysis, it can be deduced that MLT adsorption on SCGs is exothermic, while CHP adsorption is an endothermic process. The adsorption efficiency of MLT and CHP using SCGs in a complicated matrix of fruit extracts remained constant. The neurotoxicity results showed that no more toxic products were formed during adsorption, indicating that SCGs are a safe-to-use adsorbent for pesticide removal in water and fruit extracts. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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20 pages, 5944 KiB

Open AccessArticle

Application of Viscose-Based Porous Carbon Fibers in Food Processing—Malathion and Chlorpyrifos Removal

by Tamara Tasić, Vedran Milanković, Katarina Batalović, Stefan Breitenbach, Christoph Unterweger, Christian Fürst, Igor A. Pašti and Tamara Lazarević-Pašti

Foods 2023, 12(12), 2362; https://doi.org/10.3390/foods12122362 - 13 Jun 2023

Cited by 11 | Viewed by 1879

Abstract

The increasing usage of pesticides to boost food production inevitably leads to their presence in food samples, requiring the development of efficient methods for their removal. Here, we show that carefully tuned viscose-derived activated carbon fibers can be used for malathion and chlorpyrifos removal from liquid samples, even in complex matrices such as lemon juice and mint ethanol extract. Adsorbents were produced using the Design of Experiments protocol for varying activation conditions (carbonization at 850 °C; activation temperature between 670 and 870 °C; activation time from 30 to 180 min; and CO₂ flow rate from 10 to 80 L h⁻¹) and characterized in terms of physical and chemical properties (SEM, EDX, BET, FTIR). Pesticide adsorption kinetics and thermodynamics were then addressed. It was shown that some of the developed adsorbents are also capable of the selective removal of chlorpyrifos in the presence of malathion. The selected materials were not affected by complex matrices of real samples. Moreover, the adsorbent can be regenerated at least five times without pronounced performance losses. We suggest that the adsorptive removal of food contaminants can effectively improve food safety and quality, unlike other methods currently in use, which negatively affect the nutritional value of food products. Finally, data-based models trained on well-characterized materials libraries can direct the synthesis of novel adsorbents for the desired application in food processing. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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17 pages, 25052 KiB

Open AccessEditor’s ChoiceArticle

Layer-by-Layer Deposited Multi-Modal PDAC/rGO Composite-Based Sensors

by Ammar Al-Hamry, Tianqi Lu, Jing Bai, Anurag Adiraju, Tharun K. Ega, Igor A. Pašti and Olfa Kanoun

Foods 2023, 12(2), 268; https://doi.org/10.3390/foods12020268 - 6 Jan 2023

Cited by 4 | Viewed by 2363

Abstract

Different environmental parameters, such as temperature and humidity, aggravate food spoilage, and different volatile organic compounds (VOCs) are released based on the extent of spoilage. In addition, a lack of efficient monitoring of the dosage of pesticides leads to crop failure. This could lead to the loss of food resources and food production with harmful contaminants and a short lifetime. For this reason, precise monitoring of different environmental parameters and contaminations during food processing and storage is a key factor for maintaining its safety and nutritional value. Thus, developing reliable, efficient, cost-effective sensor devices for these purposes is of utmost importance. This paper shows that Poly-(diallyl-dimethyl ammonium chloride)/reduced Graphene oxide (PDAC/rGO) films produced by a simple Layer-by-Layer deposition can be effectively used to monitor temperature, relative humidity, and the presence of volatile organic compounds as indicators for spoilage odors. At the same time, they show potential for electrochemical detection of organophosphate pesticide dimethoate. By monitoring the resistance/impedance changes during temperature and relative humidity variations or upon the exposure of PDAC/rGO films to methanol, good linear responses were obtained in the temperature range of 10–100 °C, 15–95% relative humidity, and 35 ppm–55 ppm of methanol. Moreover, linearity in the electrochemical detection of dimethoate is shown for the concentrations in the order of 10² µmol dm⁻³. The analytical response to different external stimuli and analytes depends on the number of layers deposited, affecting sensors’ sensitivity, response and recovery time, and long-term stability. The presented results could serve as a starting point for developing advanced multi-modal sensors and sensor arrays with high potential for analytical applications in food safety and quality monitoring. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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26 pages, 1821 KiB

Open AccessReview

Mycotoxins in Food: Cancer Risks and Strategies for Control

by Alice N. Mafe and Dietrich Büsselberg

Foods 2024, 13(21), 3502; https://doi.org/10.3390/foods13213502 - 31 Oct 2024

Viewed by 1646

Abstract

Mycotoxins are toxic compounds produced by fungi such as Aspergillus, Penicillium, and Fusarium, contaminating various food crops and posing severe risks to food safety and human health. This review discusses mycotoxins‘ origins, significance, and impact, particularly in relation to cancer risk. Major mycotoxins like aflatoxins, ochratoxins, fumonisins, zearalenone, and patulin are examined, along with their sources and affected foods. The carcinogenic mechanisms of these toxins, including their biochemical and molecular interactions, are explored, as well as epidemiological evidence linking mycotoxin exposure to cancer in high-risk populations. The review also highlights critical methodologies for mycotoxin detection, including HPLC, GC-MS, MS, and ELISA, and the sample preparation techniques critical for accurate analysis. Strategies for controlling mycotoxin contamination, both pre- and post-harvest, are discussed, along with regulations from organizations like the FAO and WHO. Current challenges in detection sensitivity, cost, and control effectiveness are noted. Future research is needed to develop innovative analytical techniques, improve control strategies, and address the influence of climate change on mycotoxin production. Finally, global collaboration and emerging technologies are essential for advancing mycotoxin control and enhancing food safety. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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24 pages, 949 KiB

Open AccessReview

Pesticide Use and Degradation Strategies: Food Safety, Challenges and Perspectives

by Andreja Leskovac and Sandra Petrović

Foods 2023, 12(14), 2709; https://doi.org/10.3390/foods12142709 - 15 Jul 2023

Cited by 36 | Viewed by 10089

Abstract

While recognizing the gaps in pesticide regulations that impact consumer safety, public health concerns associated with pesticide contamination of foods are pointed out. The strategies and research directions proposed to prevent and/or reduce pesticide adverse effects on human health and the environment are discussed. Special attention is paid to organophosphate pesticides, as widely applied insecticides in agriculture, veterinary practices, and urban areas. Biotic and abiotic strategies for organophosphate pesticide degradation are discussed from a food safety perspective, indicating associated challenges and potential for further improvements. As food systems are endangered globally by unprecedented challenges, there is an urgent need to globally harmonize pesticide regulations and improve methodologies in the area of food safety to protect human health. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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