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Foods
Number of Followers: 0  Open Access journalISSN (Online) 2304-8158 Published by MDPI  [258 journals]
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- Foods, Vol. 13, Pages 2471: Identification of Amino Acids and Polyphenolic
Metabolites in Human Plasma by UHPLC-ESI-QTOF-MS/MS, after the Chronic
Intake of a Functional Meal in an Elderly Population
Authors: Alma A. Vazquez-Flores, Óscar A. Muñoz-Bernal, Emilio Alvarez-Parrilla, Alejandra Rodriguez-Tadeo, Nina del Rocío Martínez-Ruiz, Laura A. de la Rosa
First page: 2471
Abstract: Novel foods especially formulated and targeted for the elderly population should provide sufficient nutrients and bioactive ingredients to counteract the natural age-related deterioration of various organs and tissues. Dietary protein and phenolic compounds achieve this goal; however, older adults have alterations in their gastrointestinal system that may impact their bioavailability and few studies have been aimed at this population. Since phenolic compounds are the subject of multiple biotransformations by host and microbiome enzymes during the digestion process, identification of their bioavailable forms in human plasma or tissues represents a considerable analytical challenge. In this study, UHPLC-ESI-QTOF/MS-MS, chemometrics, and multivariate statistical methods were used to identify the amino acids and phenolic compounds that were increased in the plasma of elderly adults after a 30-day intervention in which they had consumed an especially formulated muffin and beverage containing Brosimum alicastrum Sw. seed flour. A large interindividual variation was observed regarding the amino acids and phenolic metabolites identified in the plasma samples, before and after the intervention. Three phenolic metabolites were significantly increased in the population after the intervention: protocatechuic acid, 5-(methoxy-4′-hydroxyphenyl) valerolactone, and phloretic acid. These metabolites, as well as others that were not significantly increased (although they did increase in several individuals), are probably the product of the microbiota metabolism of the major phenolic compounds present in the B. alicastrum Sw. seed flour and other food ingredients. A significant decrease in 4-ethyl-phenol, a biomarker of stress, was observed in the samples. Results showed that the incorporation of foods rich in phenolic compounds into the regular diet of older adults contributes to the increase in bioactive compounds in plasma, that could substantially benefit their mental, cardiovascular, and digestive health.
Citation: Foods
PubDate: 2024-08-06
DOI: 10.3390/foods13162471
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2472: Conjugated Linoleic Acid Production in Pine
Nut Oil: A Lactiplantibacillus plantarum Lp-01 Fermentation Approach
Authors: Gang Wei, Ge Wu, Jiajia Sun, Yi Qi, Qi Zhao, Fengde Xu, Zhi Zhang, Lanzhi Peng
First page: 2472
Abstract: Conjugated linoleic acid (CLA) is a class of bioactive fatty acids that exhibit various physiological activities such as anti-cancer, anti-atherosclerosis, and lipid-lowering. It is an essential fatty acid that cannot be synthesized by the human body and must be derived from dietary sources. The natural sources of CLA are limited, predominantly relying on chemical and enzymatic syntheses methods. Microbial biosynthesis represents an environmentally benign approach for CLA production. Pine nut oil, containing 40–60% linoleic acid, serves as a promising substrate for CLA enrichment. In the present study, we developed a novel method for the production of CLA from pine nut oil using Lactiplantibacillus plantarum (L. plantarum) Lp-01, which harbors a linoleic acid isomerase. The optimal fermentation parameters for CLA production were determined using a combination of single-factor and response surface methodologies: an inoculum size of 2%, a fermentation temperature of 36 °C, a fermentation time of 20 h, and a pine nut oil concentration of 11%. Under these optimized conditions, the resultant CLA yield was 33.47 μg/mL. Gas chromatography analysis revealed that the fermentation process yielded a mixture of c9, t11CLA and t10, c12 CLA isomers, representing 4.91% and 4.86% of the total fatty acid content, respectively.
Citation: Foods
PubDate: 2024-08-06
DOI: 10.3390/foods13162472
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2473: Effects of Different Pretreatments on Hot Air
Drying Characteristics, Nutrition, and Antioxidant Capacity of Tartary
Buckwheat Sprouts
Authors: Xianmeng Xu, Nan Wang, Shunmin Wang, Junzhen Wang, Ningning Wu, Yudie Xu, Min Xu
First page: 2473
Abstract: In order to enhance the quality of hot air drying for Tartary buckwheat sprouts and minimize the loss of active substances, this research explored the impact of Color Protection(CP), Osmosis(OM), Blanching (BC), β-cyclodextrin (β-CD), and Ultrasound (US) in conjunction with hot air drying on the color, nutritional value, antioxidant properties, and other attributes of Tartary buckwheat sprouts. The findings revealed that as the drying temperature increased from 50 °C to 70 °C, the drying duration for Tartary buckwheat sprouts decreased across all treatment groups, leading to a higher dehydration rate. Treatments involving CP, US, and BC effectively reduced the drying time of Tartary buckwheat sprouts. Sprouts subjected to CP, β-CD, and US treatments exhibited elevated L* values and decreased a* values and displayed a more vibrant green color. When exposed to a hot air setting of 60 °C, the total flavonoid content in the CP, OM, β-CD, and US groups increased by 8.76%, 6.76%, 12.34%, and 4.25%, respectively, compared to the Control Group (CK). The application of the CP, OM, β-CD, and US treatments enhanced the sprouts’ ability to combat ABTS and DPPH free radicals. Notably, under hot air conditions of 60 °C, the β-CD treatment demonstrated the most effective quality preservation during the hot air drying process for sprouts. This study provides valuable insights into the drying behavior of Tartary buckwheat sprouts and offers guidance for optimizing the drying procedures in industrial settings. Tartary buckwheat sprouts contain a variety of polyphenols and have a high water content. The study of changes in active components such as polyphenols and their alteration mechanisms in Tartary buckwheat sprouts under different processing methods is particularly important for the development of sprout processing.
Citation: Foods
PubDate: 2024-08-06
DOI: 10.3390/foods13162473
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2474: Ex Vivo Study of Colon Health, Contractility
and Innervation in Male and Female Rats after Regular Exposure to Instant
Cascara Beverage
Authors: Paula Gallego-Barceló, David Benítez-Álvarez, Ana Bagues, Blanca Silván-Ros, Alba Montalbán-Rodríguez, Laura López-Gómez, Gema Vera, María Dolores del Castillo, José A. Uranga, Raquel Abalo
First page: 2474
Abstract: Instant Cascara (IC) is a sustainable beverage made from dried coffee cherry pulp, a by-product of coffee processing. It is rich in nutrients and bioactive compounds and has a high concentration of antioxidants. This study explored the impact of regular IC consumption on colonic motor function and innervation. Over a period of 4 weeks, male and female healthy rats were given drinking water containing 10 mg/mL of IC. Thereafter, colon samples were obtained to evaluate the longitudinal (LM) and circular (CM) smooth muscle contractile response to acetylcholine (ACh) and electrical field stimulation (EFS) in an organ bath, before and after atropine administration (10−6 M). Histological and immunohistochemical analyses assessed colon damage, muscle thickness, and immunoreactivity to substance P (SP) and neuronal nitric oxide synthase (nNOS). ACh and EFS induced similar responses across groups, but the CM response to EFS was greater in females compared with males, despite their lower body weight. Atropine completely blocked the response to ACh but only partially antagonized the neural response to EFS, particularly that of CM in females treated with IC, which had a greater liquid intake than those exposed to water. However, in the myenteric ganglia, no statistically significant differences were observed in SP or nNOS. Our results suggest that regular IC exposure may enhance specific neural pathway functions, particularly in females, possibly due to their increased IC consumption.
Citation: Foods
PubDate: 2024-08-06
DOI: 10.3390/foods13162474
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2475: Soil Microbial Communities and Wine Terroir:
Research Gaps and Data Needs
Authors: Gabriela Crystal Franco, Jasmine Leiva, Sanjiev Nand, Danica Marvi Lee, Michael Hajkowski, Katherine Dick, Brennan Withers, LuzMaria Soto, Benjamin-Rafael Mingoa, Michael Acholonu, Amari Hutchins, Lucy Neely, Archana Anand
First page: 2475
Abstract: Microbes found in soil can have a significant impact on the taste and quality of wine, also referred to as wine terroir. To date, wine terroir has been thought to be associated with the physical and chemical characteristics of the soil. However, there is a fragmented understanding of the contribution of vineyard soil microbes to wine terroir. Additionally, vineyards can play an important role in carbon sequestration since the promotion of healthy soil and microbial communities directly impacts greenhouse gas emissions in the atmosphere. We review 24 studies that explore the role of soil microbial communities in vineyards and their influence on grapevine health, grape composition, and wine quality. Studies spanning 2015 to 2018 laid a foundation by exploring soil microbial biogeography in vineyards, vineyard management effects, and the reservoir function of soil microbes for grape-associated microbiota. On the other hand, studies spanning 2019 to 2023 appear to have a more specific and targeted approach, delving into the relationships between soil microbes and grape metabolites, the microbial distribution at different soil depths, and microbial influences on wine flavor and composition. Next, we identify research gaps and make recommendations for future work. Specifically, most of the studies utilize targeted sequencing (16S, 26S, ITS), which only reveals community composition. Utilizing high-throughput omics approaches such as shotgun sequencing (to infer function) and transcriptomics (for actual function) is vital to determining the specific mechanisms by which soil microbes influence grape chemistry. Going forward, understanding the long-term effects of vineyard management practices and climate change on soil microbiology, grapevine trunk diseases, and the role of bacteriophages in vineyard soil and wine-making would be a fruitful investigation. Overall, the studies presented shed light on the importance of soil microbiomes and their interactions with grapevines in shaping wine production. However, there are still many aspects of this complex ecosystem that require further exploration and understanding to support sustainable viticulture and enhance wine quality.
Citation: Foods
PubDate: 2024-08-06
DOI: 10.3390/foods13162475
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2476: Effective Ethyl Carbamate Prevention in Red
Wines by Treatment with Immobilized Acid Urease
Authors: Elisa Tavilli, Marco Esti, Marcello Fidaleo
First page: 2476
Abstract: Climate change poses several challenges in the wine industry, including increasing risks related to chemical food contaminants such as biogenic amines and ethyl carbamate (EC). In this work, we focused on urea removal in red wines by immobilized acid urease aiming at limiting EC formation during wine storage. By considering separable kinetics of catalyst deactivation and urea hydrolysis, it was possible to model the time course of urea removal in repeated uses in stirred batch reactors. Treatments based on immobilized urease of red wine enriched with 30 mg/L of urea allowed the reduction in the contaminant concentration to <5 mg/L. After 28.5 h of treatment, the observed urea level was reduced to about 0.5 mg/L, corresponding to a decrease in the potential ethyl carbamate (PEC) from 1662 μg/L to 93 μg/L, below the level of the non-enriched wine (187 μg/L). As a comparison, when treating the same wine with the free enzyme at maximum doses allowed by the EU law, urea and PEC levels decreased to only 12 mg/L and 415 μg/L respectively, after 600 h of treatment. These results show that, for red wines, urease immobilization is an effective strategy for urea removal and, thus, effective reduction in ethyl carbamate as a process contaminant. This study provides the scientific background for the future scaling-up of the process at an industrial level.
Citation: Foods
PubDate: 2024-08-06
DOI: 10.3390/foods13162476
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2477: Improving Structural, Physical, and Sensitive
Properties of Sodium Alginate–Purple Sweet Potato Peel Extracts
Indicator Films by Varying Drying Temperature
Authors: Wenxin Li, Mengna Zhao, Xiufang Xia, Yingchun Zhu
First page: 2477
Abstract: Sodium alginate (SA)–purple sweet potato peel extracts (PPE) from industrial waste indicator films were developed at different drying temperatures (25, 30, 35, 40, 45, 50, and 55 °C). The effects of drying temperatures on the film’s structural, physical, and sensitive properties were investigated. On the structural properties, scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction indicated that compactness, intermolecular interactions, and crystallinity of indicator films were improved at a lower drying temperature. On the physical properties, with the drying temperature increasing, elongation at the break increased significantly (p < 0.05); ΔE and water-vapor permeability decreased significantly (p < 0.05); and thickness and tensile strength initially increased significantly (90.46 → 98.46, 62.99 → 95.73) and subsequently decreased significantly (98.46 → 71.93, 95.73 → 55.44) (p < 0.05), with the maximum values obtained at 30 °C. On sensitivity, the corresponding colors of the films became lighter as the drying temperature increased, and the films exhibited relatively excellent pH and NH3 sensitivity, with easily discernible color changes at lower temperatures. The results of this paper revealed that the overall film characteristics are improved at lower drying temperatures, which will provide valuable references for selecting the drying temperature for preparing indicator films as a guide for industrialized production.
Citation: Foods
PubDate: 2024-08-06
DOI: 10.3390/foods13162477
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2478: In Vitro Antioxidant Activity of Liposomal
Formulations of Sea Buckthorn and Grape Pomace
Authors: Violina Popovici, Adrian-Bogdan Boldianu, Adela Pintea, Vladimir Caraus, Aliona Ghendov-Mosanu, Iurie Subotin, Raisa Druta, Rodica Sturza
First page: 2478
Abstract: This study evaluated the impact of the encapsulation of sea buckthorn and grape pomace extracts in liposomal formulations on the retention and release of bioactive compounds and their antioxidant activity. The profile and composition of lipophilic extracts of sea buckthorn and hydrophilic extracts of grape pomace were analyzed. Encapsulation efficiency, retention rate, and the content of bioactive compounds encapsulated in liposomal formulations prepared in two media—water and ethanol—were evaluated. The encapsulation efficiency varied between 84 and 90%, indicating the superior encapsulation of the bioactive compounds. The retention rate varied between 79 and 86%, which indicated the stability of the liposome-encapsulated compounds over time. The antioxidant activity of the encapsulated samples was determined in vitro, under the conditions of gastric (pH 1.8) and intestinal (pH 8.2) digestion, in relation to the non-encapsulated extracts. The antioxidant activity of both liposomal formulations was higher than that of the nonencapsulated extracts during gastric digestion. Moreover, an increase over time in the antioxidant activity, expressed as % DPPH inhibition, was observed for all samples, with around 90% DPPH inhibition for non-encapsulated extracts and 92% for the encapsulated extracts, demonstrating the stability of bioactive compounds in acidic pH. Oppositely, when exposed to intestinal simulated digestion (alkaline pH), the antioxidant activity decreased over time to around 24% DPPH inhibition for both encapsulated and nonencapsulated extracts. These results provide a foundation for the further development and application of liposomal delivery systems in functional foods.
Citation: Foods
PubDate: 2024-08-07
DOI: 10.3390/foods13162478
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2479: Spicing Up Meat Preservation: Cinnamomum
zeylanicum Essential Oil in Meat-Based Functional Foods—A Five-Year
Review
Authors: Raluca-Aniela Gheorghe-Irimia, Dana Tăpăloagă, Paul-Rodian Tăpăloagă, Oana-Mărgărita Ghimpețeanu, Laurențiu Tudor, Manuella Militaru
First page: 2479
Abstract: Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry and correlated sectors. In this direction, food authorities and experts have thoroughly evaluated the practicality of employing natural preservation methods to enhance the quality and safety of foodstuffs, while preserving their nutritional and sensory attributes. Given this context, the development of meat products enhanced with Cinnamomum zeylanicum essential oil (CZEO) poses promising avenues, such as extended shelf-life due to its antimicrobial, antifungal, and antioxidant properties. CZEO also has many health benefits, rendering it as a promising ingredient in functional meat product formulations. Conversely, challenges such as higher associated costs, sensory interactions, and variability arise. Hence, the aim of this review is to offer a novel critical perspective on CZEO’s potential application as a functional ingredient in meat products formulations and to address the inherent associated challenges, based on the last five years of scholarly publications.
Citation: Foods
PubDate: 2024-08-07
DOI: 10.3390/foods13162479
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2480: Evaluation of Consumer Perception of New
Aquaculture Products through Applying Focus Group and Check-All-That-Apply
Methodologies
Authors: Palmira Javier-Pisco, Isabel Escriche, Marta Igual, Purificación García-Segovia, María Jesús Pagan
First page: 2480
Abstract: A growing interest in healthy diets has increased demand for fish and seafood, with aquaculture playing a crucial role in meeting this need. Developing new aquaculture products can enhance their commercial value and address consumer demand, but it is unclear which products will be well-received. This study aimed to generate ideas for new products derived from sea bream and prawns, and to gather consumer opinions on these ideas, segmented by gender and age. Two methodologies were used: focus groups and Check-All-That-Apply (CATA). In the focus groups, with two sessions per species and 10 participants each, ideas for aquaculture products were generated and categorized as fresh, dehydrated, fermented, marinated, and canned. The CATA technique, applied to 387 individuals, assessed the acceptability of fresh species, yielding average scores of 6.6 for sea bream and 6.8 for prawns. Sea bream was associated with products like fillets and long-shelf-life loins, while prawns were linked to snacks and toppings. In conclusion, the use of tools like focus groups has shown promising results for developing new aquaculture products. CATA analysis indicated that sea bream should be minimally processed with a long shelf life, and prawns should be processed into dehydrated products. Women preferred traditional products, while men favoured innovative options.
Citation: Foods
PubDate: 2024-08-07
DOI: 10.3390/foods13162480
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2481: Innovative Hurdle Strategies for Listeria
Control on Food-Contact Surfaces: A Peroxyacetic Acid–Steam Approach
Authors: Zi Hua, Mei-Jun Zhu
First page: 2481
Abstract: The persistence of Listeria monocytogenes biofilms on equipment surfaces poses a significant risk of cross-contamination, necessitating effective surface decontamination strategies. This study assessed the effectiveness of hurdle treatments combining peroxyacetic acid (PAA) and saturated steam against 7-day-old L. innocua (a non-pathogenic surrogate for L. monocytogenes) biofilms on stainless steel (SS), polyester (PET), and rubber surfaces. Results demonstrated >6 log10 CFU/coupon L. innocua reductions on SS and PET surfaces after PAA (40 ppm, 1 min) followed by steam treatment (100 °C, 6 s). On rubber surfaces, PAA (80 ppm, 1 min) followed by steam treatment (100 °C, 6 s) resulted in ~5 log10 CFU/coupon L. innocua reduction. The presence of apple juice soil reduced the efficacy of hurdle treatments, with PAA (40 ppm, 1 min) and steam exposure (6 s) resulting in 5.6, 5.8, and 4.2 log10 CFU/coupon reductions of L. innocua on SS, PET, and rubber, respectively. The efficacy of this antimicrobial combination was further reduced by surface defects, especially in the presence of organic matter. Nevertheless, the treatment still achieved >5 log10 CFU/coupon reductions of L. innocua on worn SS and PET soiled with apple juice and ~4.5 log10 CFU/coupon reduction on worn, soiled rubber surfaces. These findings highlight that PAA treatments followed by a brief steam exposure are effective strategies for controlling Listeria on food-contact surfaces.
Citation: Foods
PubDate: 2024-08-07
DOI: 10.3390/foods13162481
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2482: The Influence of Arabinoxylan of Different
Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking
Method
Authors: Angelika Bieniek, Krzysztof Buksa
First page: 2482
Abstract: Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed baking method. The aim of this study was to examine the influence of rye arabinoxylans differing in molar mass on the properties of rye bread baked using the postponed baking method. The breads were baked from rye flour types 720 and 1150, without and with a 1% share of unmodified or cross-linked rye arabinoxylans (AXs). The molar mass of the unmodified AXs was 432,160 g/mol, while that of the AXs after cross-linking was 1,158,980 g/mol. The results of this study show that the 1% share of AXs significantly increased the water addition to both types of rye flour and dough yield, and this increase was proportional to the molar mass of the AXs used. It is shown that a 1% share of both AX preparations positively increased the volume and crumb moisture of bread baked by the postponed baking method. Cross-linked AXs proved to be particularly effective in increasing the volume and bread crumb moisture. Both AX preparations had a positive effect on reducing the bread crumb hardness of rye breads baked by the postponed baking method.
Citation: Foods
PubDate: 2024-08-07
DOI: 10.3390/foods13162482
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2483: Polysaccharides from Seedless Chestnut Rose
(Rosa sterilis) Fruits: Insights into Innovative Drying Technologies and
Their Structural Characteristics, Antioxidant, Antiglycation, and
α-Glucosidase Inhibitory Activities
Authors: Guangjing Chen, Juyan Sun, Qinghua Dai, Meiwen Sun, Peng Hu
First page: 2483
Abstract: The selection of an optimal drying method is essential for extending the shelf life and enhancing the quality of Rosa sterilis fruits. This study investigated the effects of both innovative (microwave vacuum drying and infrared drying) and traditional (freeze-drying and hot air drying) techniques on the structural characteristics and bioactivities of polysaccharides from R. sterilis fruits (RSPs). Four different RSPs were obtained from fruits dried using these methods. Results demonstrated that the structural characteristics and bioactivities of RSPs varied significantly with the drying method. Notable differences were observed in extraction yield, total sugar, uronic acid content, monosaccharide molar ratios, molecular weight distribution, particle size, thermal stability, and microstructures of RSPs. Despite these variations, the types of constituent monosaccharides and major glycosidic linkages remained consistent across all methods. Notably, RSPs obtained via microwave vacuum drying (RSPs-MVD) showed a higher uronic acid content and lower molecular weight, and exhibited stronger in vitro antioxidant, α-glucosidase inhibitory, and antiglycation activities. These findings suggest that microwave vacuum drying is an effective pre-drying technique for extracting RSPs, making them suitable as bioactive ingredients in functional foods and pharmaceuticals for managing diabetes mellitus and its complications.
Citation: Foods
PubDate: 2024-08-07
DOI: 10.3390/foods13162483
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2484: Structural Characterization and Abundance of
Sialylated Milk Oligosaccharides in Holstein Cows during Early Lactation
Authors: Lisa Isernhagen, Christina E. Galuska, Andreas Vernunft, Sebastian P. Galuska
First page: 2484
Abstract: Among other bioactive molecules, milk contains high amounts of sialylated milk oligosaccharides (MOs) that influence numerous processes in the offspring. For instance, sialylated MOs inhibit the invasion of pathogens and positively influence the gut microbiome to support the optimal development of the offspring. For these reasons, sialylated MOs are also used in infant formula as well as food supplements and are potential therapeutic substances for humans and animals. Because of the high interest in sialylated bovine MOs (bMOs), we used several analytical approaches, such as gas and liquid chromatography in combination with mass spectrometry, to investigate in detail the profile of sialylated bMOs in the milk of Holstein Friesian cows during early lactation. Most of the 40 MOs identified in this study were sialylated, and a rapid decrease in all detected sialylated bMOs took place during the first day of lactation. Remarkably, we observed a high variance within the sialylation level during the first two days after calving. Therefore, our results suggest that the content of sialylated MOs might be an additional quality marker for the bioactivity of colostrum and transitional milk to ensure its optimized application for the production of milk replacer and food supplements.
Citation: Foods
PubDate: 2024-08-07
DOI: 10.3390/foods13162484
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2485: Innovative Postharvest Management for Hass
Avocado at the Preclimacteric Stage: A Combined Technology with GABA and
1-MCP
Authors: María Celeste Ruiz-Aracil, Juan Miguel Valverde, Mihaela Iasmina Madalina Ilea, Daniel Valero, Salvador Castillo, Fabián Guillén
First page: 2485
Abstract: Avocado (Persea americana Mill.) is a subtropical climacteric fruit with a limited shelf life due to its high sensitivity to low temperatures. Chilling injury (CI) produced by cold storage displays symptoms in avocado fruit such as irregular ripening, darkening of the mesocarp, hardening of vascular strands, lipid oxidation with “off flavors”, and pitting and darkening of the skin, increasing weight loss. Accordingly, we studied the effect of γ-aminobutyric acid (GABA) and 1-methylcyclopropene (1-MCP) alone or in combination as postharvest treatments to maintain quality and to increase cold tolerance. Hass avocados were stored at 5 °C plus 5 days at room temperature. The results showed that the combined treatment improved fruit quality parameters as compared with control fruit and with those treated with only 1-MCP or GABA. The combined treatment delayed synergistically the postharvest ripening process. This delayed pattern was concomitant with a delayed ethylene pattern in GABA + 1-MCP or 1-MCP fruit batches. CI symptoms and electrolyte leakage were minimized in all GABA and 1-MCP fruit batches specifically in the combined treatment. For this reason, the synergistic effect of the combination of treatments may be recommended as an effective alternative strategy to prolong the postharvest quality of avocado during refrigerated storage.
Citation: Foods
PubDate: 2024-08-07
DOI: 10.3390/foods13162485
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2486: Utilizing Supercritical CO2 for Bee Brood Oil
Extraction and Analysis of Its Chemical Properties
Authors: Pairote Wiriyacharee, Yongyut Chalermchat, Thanyaporn Siriwoharn, Wachira Jirarattanarangsri, Pipat Tangjaidee, Supakit Chaipoot, Rewat Phongphisutthinant, Hataichanok Pandith, Rattana Muangrat
First page: 2486
Abstract: To obtain oil from bee brood, which was dried using a tray drying method, this study used the supercritical CO2 extraction method. Extraction occurred at temperatures between 40–60 °C and low pressures of 180–220 bar for 1.5 h, with a high pressure of 600 bar for 1 h. The study investigated both the yield and chemical properties of the extracted bee brood oils. Supercritical CO2 extraction of tray-dried bee brood at 600 bar pressure demonstrated higher oil extraction efficiency compared to lower pressures (180–220 bar). At temperatures of 40–60 °C, total phenolic compounds increased while total flavonoids decreased. The extracted oil exhibited antioxidant activity, primarily due to quercetin. Despite decreased acid, iodine, and saponification values, peroxide value slightly increased but remained below 12 meqO2/kg of oil. The make-up of the fatty acids changed. At 600 bar, palmitic and oleic acids were the most common, while myristic, linoleic, and docosadienoic acids decreased. At 600 bar, eicosadienoic acid was absent. The defatted bee brood retained significant essential and non-essential amino acids, indicating its potential for further development as a protein source.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162486
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2487: Microbial Contamination of Food: Probiotics
and Postbiotics as Potential Biopreservatives
Authors: Gordana Zavišić, Slavica Ristić, Saša Petričević, Drina Janković, Branka Petković
First page: 2487
Abstract: Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter spp., Listeria monocytogenes, and fungi (Aspergillus, Fusarium). The addition of probiotic cultures (bacterial strains Lactobacillus and Bifidobacterium and the yeast Saccharomyces cerevisiae var. boulardii) to food contributes primarily to food enrichment and obtaining a functional product, but also to food preservation. Reducing the number of viable pathogenic microorganisms and eliminating or neutralizing their toxins in food is achieved by probiotic-produced antimicrobial substances such as organic acids (lactic acid, acetic acid, propionic acid, phenylacetic acid, and phenyllactic acid), fatty acids (linoleic acid, butyric acid, caproic acid, and caprylic acid), aromatic compounds (diacetyl, acetaldehyde, reuterin), hydrogen peroxide, cyclic dipeptides, bacteriocins, and salivabactin. This review summarizes the basic facts on microbial contamination and preservation of food and the potential of different probiotic strains and their metabolites (postbiotics), including the mechanisms of their antimicrobial action against various foodborne pathogens. Literature data on this topic over the last three decades was searched in the PubMed, Scopus, and Google Scholar databases, systematically presented, and critically discussed, with particular attention to the advantages and disadvantages of using probiotics and postbiotics as food biopreservatives.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162487
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2488: The Impact of Selected Ingredients on the
Predicted Glycemic Index and Technological Properties of Bread
Authors: Ilaria Pasqualoni, Roberta Tolve, Barbara Simonato, Federico Bianchi
First page: 2488
Abstract: Bread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless, it is to be underlined that white bread is classified as a high glycemic index food, and its frequent consumption can lead to rapid increases in blood glucose, potentially causing metabolic stress and contributing to insulin resistance and type 2 diabetes. So, there is a growing interest in bread formulations with ingredients that can lower its GI. With this view, bread was formulated, substituting wheat with chickpea flour, red chicory powder, and three distinct types of resistant starch. The results showed the different resistant starches’ impacts on the glycemic index reduction. Specifically, chemically modified tapioca RS IV produced a bread formulation with a low predicted glycemic index (pGI < 55). Retrograded starch from tapioca (RS III) allows the bread to reach a pGI value of 55, the upper value for classifying a food as low pGI. The retrograded starch from corn (RS III) allows a decrease in the bread’s glycemic index, but the product is still classified as ‘high pGI’ (>70). Moreover, the addition of by-products rich in polyphenols contributes to a lowering of the pGI. Concerning the technological parameters, the outcome revealed an increase in the moisture content across all the newly formulated samples compared to the control. At the same time, the volume and specific volume showed a decrease. The newly formulated samples exhibited a higher baking loss, particularly when incorporating resistant starch, which increased the hardness and chewiness with decreased cohesiveness. In conclusion, incorporating chickpea flour, red chicory powder, and tapioca-resistant starch (RS III and IV) offers a promising strategy for producing high-fiber bread with a low glycemic index, catering to health-conscious consumers.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162488
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2489: Process-Induced Molecular-Level
Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea
Blends: A Review
Authors: Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva, Jayani Chandrapala
First page: 2489
Abstract: The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk–tea powders. The production process of milk–tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein–protein, protein–carbohydrate, protein–polyphenol, carbohydrate–polyphenol, and carbohydrate–polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk–tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk–tea powders.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162489
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2490: Effects of Wickerhamomyces anomalus
Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles
during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS
Authors: Xialiang Ding, Meixiang Yue, Henghao Gu, Suyang Li, Shiyi Chen, Liang Wang, Ling Sun
First page: 2490
Abstract: Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single yeast cannot meet people’s needs. Multi-strain co-fermentation is a feasible way to improve the flavor of steamed bread. Here, the dynamic change profiles of volatile substances in steamed bread co-fermented by Saccharomyces cerevisiae SQJ20 and Wickerhamomyces anomalus GZJ2 were analyzed using the electronic nose (E-nose) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The five detectors of the E-nose rapidly detected the changes in volatile substances in different dough or steamed bread with the highest response value in co-fermented dough. A total of 236 volatile substances were detected in all the samples using HS-SPME-GC-MS, and alcohols were the most variable component, especially Phenylethyl alcohol. Significantly, more alcohols and esters were upregulated in co-fermented dough, and the addition of W. anomalus GZJ2 improved the key volatile aroma compounds of steamed bread using the relative odor activity value method (ROAV), especially the aldehydes and alcohols. Moreover, these key volatile aroma compounds can be quickly distinguished using the W2S detector of the E-nose, which can be used for the rapid detection of aroma components in steamed bread.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162490
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2491: Contemporary Speculations and Insightful
Thoughts on Buckwheat—A Functional Pseudocereal as a Smart
Biologically Active Supplement
Authors: Vladimir S. Kurćubić, Slaviša B. Stajić, Vladimir Jakovljević, Vladimir Živković, Nikola Stanišić, Pavle Z. Mašković, Vesna Matejić, Luka V. Kurćubić
First page: 2491
Abstract: Today, food scientists are interested in more rational use of crops that possess desirable nutritional properties, and buckwheat is one of the functional pseudocereals that represents a rich source of bioactive compounds (BACs) and nutrients, phytochemicals, antimicrobial (AM) agents and antioxidants (AOs), which can be effectively applied in the prevention of malnutrition and celiac disease and treatment of various important health problems. There is ample evidence of the high potential of buckwheat consumption in various forms (food, dietary supplements, home remedies or alone, or in synergy with pharmaceutical drugs) with concrete benefits for human health. Contamination as well as other side-effects of all the aforementioned forms for application in different ways in humans must be seriously considered. This review paper presents an overview of the most important recent research related to buckwheat bioactive compounds (BACs), highlighting their various functions and proven positive effects on human health.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162491
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2492: Effect of Different Drying Techniques on the
Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor
Compounds of Mulberry
Authors: Jing Zhang, Jing Chen, Jingsha Lan, Bingliang Liu, Xinhui Wang, Suyi Zhang, Yong Zuo
First page: 2492
Abstract: Mulberry perishes easily due to its high water content and thin skin. It is important to extend the shelf life of mulberry by proper processing methods. In the present study, the influence of three drying techniques, including hot air drying (HAD), vacuum drying (VD), and vacuum freeze-drying (VFD) on the quality maintenance of mulberry was comprehensively evaluated. Bioactive compounds, antioxidant activity, and the sensory and volatile flavor compounds of mulberry have been researched. The results showed that VFD treatment maintained the highest anthocyanins (6.99 mg/g), total flavones (3.18 mg/g), and soluble sugars (2.94 mg/g), and exhibited the best DPPH· (81.2%) and ABTS+· (79.9%) scavenging ability. Mulberry also presented the lowest hardness and the greatest brittleness after VFD. Additionally, VFD maintained the optimal color and presented the best sensory attributes. Furthermore, 30, 20, and 32 kinds of volatile flavor compounds were detected in HAD, VD, and VFD, respectively, among which aldehydes, esters, and ketones were the most abundant compounds. This study indicated the potential application value of VFD for the drying of fruit and vegetable foodstuffs.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162492
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2493: Advancements in Pulse Starches: Exploring
Non-Thermal Modification Methods
Authors: Pranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
First page: 2493
Abstract: The surge in the global demand for plant-based proteins has catapulted pulse protein into the spotlight. To ensure economic viability and sustainable production, it is crucial to utilize pulse starch, a by-product of plant protein fractionation. Despite the increasing interest in pulse starches, there is a notable gap in knowledge regarding their modifications and applications compared to cereal and tuber starches. Non-thermal techniques such as electron beam radiation, static high pressure, microfluidization, and cold plasma are emerging as innovative methods for starch modification. These techniques offer significant advantages, including enhanced safety, environmental sustainability, and the development of unique functional properties unattainable through conventional methods. However, challenges such as equipment availability, high costs, and energy consumption hinder their widespread adoption. In light of the growing emphasis on “clean and green labelling” and effective “waste management” in food production, evaluating non-thermal techniques for pulse starch modification is critical. This review aims to thoroughly assess these non-thermal techniques and their combinations, offering valuable insights for researchers and the food industry. By maximizing the potential of pulse starches in innovative food applications, it provides a comprehensive guide for effective non-thermal methods that add value and align with sustainable practices.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162493
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2494: Influence of Penicillium lanosum and
Authors: Wenli Wang, Yanli Zhu, Wei Wang, Jiamin Zhang, Daolin He, Lili Ji, Lin Chen
First page: 2494
Abstract: Mianning ham is a traditional meat product in China. In this experiment, solid-phase microextraction–gas chromatography (SPME-GC-MS) and high-throughput sequencing were used to study the effects of adding Penicillium lanosum and adding the mixture of Penicillium lanosum and Staphylococcus equorum on the flavor and microbiology of Mianning ham. The results showed that the addition of the ferments resulted in an increase in the abundance of both the dominant bacterial phylum (Thick-walled Bacteria) and the dominant fungal phylum (Ascomycota). The variety of volatile flavor substances and key flavor substances increased after adding fermentation agents. A free amino acid analysis showed that hams from the Penicillium lanosum and Staphylococcus equorum group had significantly higher umami flavor amino acids than the control group and Penicillium lanosum group. Therefore, inoculation with Penicillium lanosum and Staphylococcus equorum favored the dominant bacteria and flavor of Mianning ham.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162494
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2495: Anti-Biofilm Effects of Z102-E of
Lactiplantibacillus plantarum against Listeria monocytogenes and the
Mechanism Revealed by Transcriptomic Analysis
Authors: Jinyuan Wei, Xingguo Zhang, Mohamedelfatieh Ismael, Qingping Zhong
First page: 2495
Abstract: Lactic acid bacteria (LAB) are the most common probiotics, and they present excellent inhibitory effects on pathogenic bacteria. This study aimed to explore the anti-biofilm potential of the purified active substance of Lactiplantibacillus plantarum, named Z102-E. The effects of Z102-E on Listeria monocytogenes were investigated in detail, and a transcriptomic analysis was conducted to reveal the anti-biofilm mechanism. The results indicated that the sub-MIC of Z102-E (3.2, 1.6, and 0.8 mg/mL) decreased the bacterial growth and effectively reduced the self-aggregation, surface hydrophobicity, sugar utilization, motility, biofilm formation, AI-2 signal molecule, contents of extracellular polysaccharides, and extracellular protein of L. monocytogenes. Moreover, the inverted fluorescence microscopy observation confirmed the anti-biofilm effect of Z102-E. The transcriptomic analysis indicated that 117 genes were up-regulated and 214 were down-regulated. Z102-E regulated the expressions of genes related to L. monocytogenes quorum sensing, biofilm formation, etc. These findings suggested that Z102-E has great application potential as a natural bacteriostatic agent.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162495
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2496: Effect of Dry Processing of Coconut Oil on the
Structure and Physicochemical Properties of Coconut Isolate Proteins
Authors: Xiaoyan Liu, Duwei Yang, Wantong Liu, Jintao Kan, Yufeng Zhang
First page: 2496
Abstract: The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal properties, and water-holding, oil-holding, foaming, and emulsifying properties of coconut isolate protein were investigated. The results showed that the dry processing altered the amino acid composition of coconut isolate proteins as well as resulted in fewer irregular structural regions and more homogeneous particle sizes, leading to an improvement in the thermal stability of the proteins. SDS-PAGE analysis showed that globular proteins located at ~34 kDa in coconut isolate proteins underwent slight degradation during the dry processing of coconut oil. The dry processing reduced the surface hydrophobicity, total and free sulfhydryl groups, solubility, and free amino acid content of coconut isolate proteins. In addition, the water-holding capacity, oil-holding capacity, and foam stability of coconut isolate proteins were improved to different degrees after the dry processing. Therefore, the development and utilization of copra meal protein is of great significance to increase its added value.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162496
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2497: Integrated Analysis of Ginsenoside Content and
Biomarker Changes in Processed Ginseng: Implications for Anti-Cancer
Mechanisms
Authors: Biyu Guo, Yingli Liang, Biru Fu, Jiayi Luo, Xingchen Zhou, Ruifeng Ji, Xin He
First page: 2497
Abstract: Black ginseng is the processed product of ginseng, and it has been found that the content and types of rare ginsenosides increased after processing. However, there is limited research on the ginsenoside differences between cultivated and forest ginseng before and after processing and among various plant parts. This study investigated the effects of processing on ginsenosides in different parts of cultivated and forest ginseng. After processing, the contents of Re, Rg1, S-Rg3, Rg5, R-Rh1, Rk1, Rk3, and F4 were significantly increased or decreased, the growth age of forest ginseng was not proportional to the content of ginsenosides, and the differences in ginsenoside content in ginseng from different cultivation methods were relatively small. Chemometric analysis identified processing biomarkers showing varying percentage changes in different parts. Network pharmacology predicted the EGFR/PI3K/Akt/mTOR pathway as a potential key pathway for the anti-cancer effect of black ginseng.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162497
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2498: Sea Bass Fish Head Broth Treated by
Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion
Stability
Authors: Huanqing Lei, Xinling Liu, Wei Zhao, Songyi Lin, Jiawei Lin, Jian Li, Xinan Zeng, Zhong Han
First page: 2498
Abstract: This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of fish broth mainly include protein, fat, total sugar, 5′-nucleotide and free amino acid content. To achieve a similar effect of nutrient extraction, the thermo-ultrasonic treatment required a shorter time (30 min) than boiling water (120 min). The water-soluble protein, fat and total sugar contents were at their maximum at 120 min of the thermo-ultrasonic treatment. In particular, the fat content increased with the time of thermo-ultrasonic treatment from 0.58% to 2.70%. The emulsion structure of the fish soup was characterized by measuring its color and particle size, using optical microscopy and confocal laser scanning microscopy, and determining its storage stability. Thermo-ultrasonic treatment reduced the particle size of the fish broth emulsion and the fat globules became smaller and more homogeneous. Ultrasonication not only accelerated the nutritional and flavor content of the fish head broth, but also reduced the particle size and enhanced the stability of the emulsified system of the fish broth. The fish head tissue was more severely disrupted by the cavitation effect of an ultrasound, and nutrients migrated more and faster. This was mainly due to the cavitation and mechanical breaking force of the ultrasound on the fish head tissue and the fat globules of the fish broth. Altogether, these findings suggest that the thermo-ultrasonic treatment technique is useful for processing nutrient-rich, storage-stable and ready-to-eat fish head broth.
Citation: Foods
PubDate: 2024-08-08
DOI: 10.3390/foods13162498
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2499: The Impact of Lighting Treatments on the
Biosynthesis of Phenolic Acids in Black Wheat Seedlings
Authors: Hongjie Lan, Chunping Wang, Zhengfei Yang, Jiangyu Zhu, Weiming Fang, Yongqi Yin
First page: 2499
Abstract: Light, as a crucial environmental determinant, profoundly influences the synthesis of secondary metabolites in plant metabolism. This study investigated the impacts of the red light combined with ultraviolet-A (UV-A) and ultraviolet-B (UV-B) treatments on phenolic acid biosynthesis in black wheat seedlings. The results demonstrate that the red light combined with UV-A and UV-B treatments significantly enhanced the levels of phenolic acids in black wheat seedlings, at 220.4 μg/seedling and 241.5 μg/seedling, respectively. The content of bound phenolic acids in black wheat seedlings increased by 36.0% under the UV-B treatment. The application of the UV-A/UV-B treatments markedly enhanced the activities of phenylalanine ammonia-lyase, 4-coumarate CoA ligase, and cinnamate 4-hydroxylase in black wheat seedlings while also promoting the expression levels of genes related to phenolic acid synthesis. The expression levels of fructose-1,6-bisphosphate aldolase and NADP-malic enzyme related to photosynthesis were significantly upregulated. This resulted in an augmentation in the chlorophyll content, thereby enhancing photosynthesis in black wheat seedlings. Nevertheless, the UV-A and UV-B treatments also had a significant constraining effect on the growth and development of black wheat seedlings. In addition, the UV-A and UV-B treatments increased the activity and gene expression levels of antioxidant enzymes while significantly increasing the contents of total flavonoids and anthocyanins, activating the antioxidant system. The findings reveal that light-source radiation serves as an effective method for promoting the biosynthesis of phenolic acids in black wheat seedlings.
Citation: Foods
PubDate: 2024-08-09
DOI: 10.3390/foods13162499
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2500: Influence of Different Packaging Materials on
the Composition of the Headspace of Rennet Cheeses under Different
Modified Atmosphere Conditions
Authors: Justyna Zulewska, Adriana Lobacz, Ireneusz Bialobrzewski, Adam Grochowina, Anna Kaminska
First page: 2500
Abstract: The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO2 and O2) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP—biaxially oriented polypropylene; PET—polyester; PE—polyethylene; PP—polypropylene; EVOH—ethylene–vinyl alcohol copolymer; PET—polyethylene terephthalate; and PA—polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO2 content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O2 content in the headspace of cheeses packaged in tested foils (1–5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions.
Citation: Foods
PubDate: 2024-08-09
DOI: 10.3390/foods13162500
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2501: Membrane Damage and Metabolic Disruption as
the Mechanisms of Linalool against Pseudomonas fragi: An Amino Acid
Metabolomics Study
Authors: Jiaxin Cai, Haiming Chen, Runqiu Wang, Qiuping Zhong, Weijun Chen, Ming Zhang, Rongrong He, Wenxue Chen
First page: 2501
Abstract: Pseudomonas fragi (P. fragi) is usually detected in low-temperature meat products, and seriously threatens food safety and human health. Therefore, the study investigated the antibacterial mechanism of linalool against P. fragi from membrane damage and metabolic disruption. Results from field-emission transmission electron microscopy (FETEM) and atomic force microscopy (AFM) showed that linalool damage membrane integrity increases surface shrinkage and roughness. According to Fourier transform infrared (FTIR) spectra results, the components in the membrane underwent significant changes, including nucleic acid leakage, carbohydrate production, protein denaturation and modification, and fatty acid content reduction. The data obtained from amino acid metabolomics indicated that linalool caused excessive synthesis and metabolism of specific amino acids, particularly tryptophan metabolism and arginine biosynthesis. The reduced activities of glucose 6-phosphate dehydrogenase (G6PDH), malate dehydrogenase (MDH), and phosphofructokinase (PFK) suggested that linalool impair the respiratory chain and energy metabolism. Meanwhile, genes encoding the above enzymes were differentially expressed, with pfkB overexpression and zwf and mqo downregulation. Furthermore, molecular docking revealed that linalool can interact with the amino acid residues of G6DPH, MDH and PFK through hydrogen bonds. Therefore, it is hypothesized that the mechanism of linalool against P. fragi may involve cell membrane damage (structure and morphology), disturbance of energy metabolism (TCA cycle, EMP and HMP pathway) and amino acid metabolism (cysteine, glutamic acid and citrulline). These findings contribute to the development of linalool as a promising antibacterial agent in response to the food security challenge.
Citation: Foods
PubDate: 2024-08-09
DOI: 10.3390/foods13162501
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2502: Evaluation of Organic Acids and Ultrasound as
Pretreatment in Convective Drying Kinetics and Quality Parameters of
Pumpkin
Authors: José R. R. de O. Moura, Blenda R. S. de Morais, João H. F. da Silva, Amanda S. S. Alves, Shirley C. R. Brandão, Patricia M. Azoubel
First page: 2502
Abstract: There is a growing interest in the food industry in new drying technologies that reduce the time required for dehydration, combined with low energy consumption, low environmental impact, and maintenance of the overall quality of the product. This work investigated convective drying of pumpkin with and without ultrasound-organic (citric or acetic) acid pretreatment for different durations (10, 20, and 30 min). Drying was carried out at 60 °C, and the Wang and Singh model had the best fit for the experimental data. Samples pretreated for 30 min had the shortest drying times. Water diffusivities ranged from 6.68 × 10−8 m2/s to 7.31 × 10−8 m2/s, with the pretreated samples presenting the highest values. The dried pumpkin water activity values were below 0.60. Regarding color parameters, there was a slight increase in luminosity, a slight reduction in a*, and a significant increase in b*. Drying resulted in the loss of ascorbic acid and phenolic compounds, but the samples pretreated with citric acid showed better retention. There was also a reduction in the total carotenoid content, but samples pretreated with acetic acid for 10 and 20 min showed the best retention.
Citation: Foods
PubDate: 2024-08-09
DOI: 10.3390/foods13162502
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2503: Electrolyzed Salt Solutions Used against Major
Postharvest Diseases of Fresh Fruit and Vegetables
Authors: Chahinez Hadjila, Ornella Incerti, Giuseppe Celano, Marika Desopo, Antonio Ippolito, Simona Marianna Sanzani
First page: 2503
Abstract: Alternative means of control are becoming increasingly relevant to the improvement of safety and the reduction of postharvest losses and waste of fruit and vegetables, especially in view of the application of the EU Greed Deal. A previous study from our research group that focused on the electrolysis process of water and was conducted using NaCl and NaHCO3 as electrolytes proved to efficiently reduce pathogen inoculum in packinghouse washing water. In the present study, we examined the effect of the electrolyzed salt solutions (eNaCl and eNaHCO3) produced in the same experimental conditions previously reported to be used as postharvest treatments during handling and commercialization, and/or at the consumer’s site. We tested the electrolyzed solutions, obtained in the presence or absence of the salts, against five relevant fungal pathogens in terms of conidia viability, and on various hosts in terms of rot incidence/severity. Chemical parameters of electrolyzed and non-electrolyzed solutions were also assessed. Although a different susceptibility to treatments was observed among pathogens, electrolyzed sodium chloride (eNaCl) was the most efficient treatment for preventing spore germination, as well as for minimizing fruit rot. However, a consistent control of fungal viability and consequent rot was also achieved using electrolyzed tap water (eW). The eNaHCO3, although less efficient on fungal viability, provided a significant effect against fruit rot. The investigated electrolyzed solutions seem promising for reducing the waste of fresh fruit and vegetables.
Citation: Foods
PubDate: 2024-08-09
DOI: 10.3390/foods13162503
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2504: Detection of Hepatitis E Virus in Game Meat
(Wild Boar) Supply Chain in Umbria Region, Central Italy
Authors: Monica Borghi, Elisa Pierboni, Sara Primavilla, Eleonora Scoccia, Claudio Costantini, Elisabetta Suffredini, Alessandro Graziani, Piero Macellari, Salvatore Macrì, Silvana Farneti, Andrea Valiani
First page: 2504
Abstract: Consumption of raw or undercooked wild boar (WB) meat is considered an important risk factor for hepatitis E virus (HEV) infection in humans. The possibility of HEV contamination during the slaughtering practices may pose an additional risk. Based on these assumptions, we evaluated HEV contamination of WB meat hunted in Umbria (central Italy) during the 2022–2023 hunting season by real-time RT-PCR. Herein, we show that 10.8% of livers from slaughtered WB were positive for HEV RNA, thus providing an estimate of HEV infection in WB in the Umbria region. Then, by evaluating paired liver–muscle samples from both HEV-positive and HEV-negative animals, we found evidence of muscle HEV contamination in 33% and 14% of cases, respectively. This is the first report on the detection of HEV in WB meat in Umbria, an Italian region with diffuse WB hunting and consumption. The evidence of contamination provided by our study underscores the importance of adopting good hygienic practices in the processing stages of hunted WB carcasses to significantly reduce meat contamination and the risk posed for the final consumer.
Citation: Foods
PubDate: 2024-08-09
DOI: 10.3390/foods13162504
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2505: Analyzing Cooking Efficiency of Gradoli
Authors: Alessio Cimini, Lorenzo Morgante, Mauro Moresi
First page: 2505
Abstract: Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin–cation–phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water. Gradoli Purgatory beans (GPB), from Italy′s Latium region, were malted, reducing phytic acid by 32% and oligosaccharides by 63%. This study evaluated the hardness of cooked GPB seeds in various conditions, including decorticated or malted states, using a modified standard method. Cooking at 98 °C for 7–75 min on an induction hob with a water-to-seed ratio of 4 g/g was tested. Soaking was applied before cooking for conventional seeds only, followed by texture analysis. Conventional GPBs were adequately cooked if their cotyledons disintegrated upon pressing, requiring a force peak of 250 to 220 N and cooking times of 52 to 57 min. Malted, decorticated, and split GPBs cooked similarly to raw decorticated and split ones, with times of 32 and 25 min, respectively. Faster cooking was due to bean coat removal and splitting, not chemical changes. Sodium or potassium carbonate/bicarbonate at 1–2 g/L improved cooking efficiency, with 2 g/L of sodium carbonate reducing cooking time to 13 min. Higher concentrations caused non-uniform cooking. Cooking malted, decorticated, and split GPBs in sodium-carbonated water reduced greenhouse gas emissions from 561 to 368 g CO2e/kg, meeting the demand for eco-friendly and nutritionally enhanced plant protein sources.
Citation: Foods
PubDate: 2024-08-09
DOI: 10.3390/foods13162505
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2506: Sunflower Meal Valorization through
Enzyme-Aided Fractionation and the Production of Emerging Prebiotics
Authors: Milica Simović, Katarina Banjanac, Milica Veljković, Valentina Nikolić, Paula López-Revenga, Antonia Montilla, Francisco Javier Moreno, Dejan Bezbradica
First page: 2506
Abstract: Recently, there has been a burgeoning interest in harnessing the potential of biomass and industry byproducts for the development of novel products and materials. In particular, this study explored the efficient valorization of sunflower meal (SFM), an underutilized byproduct of the oil extraction industry, usually discarded or used as low-value animal feed through enzyme-aided fractionation, specifically targeting the extraction and conversion of its abundant carbohydrate component, xylan, into emerging prebiotic compounds—xylo-oligosaccharides (XOSs)—which are recognized as promotors of a healthy gut microbiome and overall human wellbeing. An enzymatic treatment using Alcalase® 2.4 L was implemented for facilitating the recovery of a highly pure hemicellulosic fraction (92.2% carbohydrates) rich in β-(1→4)-linked xylose residues with arabinose and glucuronic acid substitutions (DP-xylan). A further enzymatic treatment of this substrate, using ROHALASE® SEP-VISCO under optimized conditions (70 °C, pH 6, 0.005% v/v enzyme concentration), produced 52.3% of XOSs with a polymerization degree (DP) less than 20 after two hours. Further analyses demonstrated that the majority of the obtained product had a DP less than 6, predominantly consisting of di- and trisaccharides (XOS2 and XOS3) without the significant generation of xylose. These findings highlight the significant potential of SFM for the generation of valuable prebiotic compounds in a sustainable manner.
Citation: Foods
PubDate: 2024-08-10
DOI: 10.3390/foods13162506
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2507: Clusters of Sociodemographic Characteristics
Authors: Pablo Alejandro Nava-Amante, Alejandra Betancourt-Núñez, Andrés Díaz-López, María Fernanda Bernal-Orozco, Ulises De la Cruz-Mosso, Fabiola Márquez-Sandoval, Barbara Vizmanos
First page: 2507
Abstract: Food insecurity (FI) expresses irregular access to sufficient, safe, and nutritious food. We analyze the association between clusters of sociodemographic characteristics and FI in university students from Mexico. The Latin American and Caribbean Food Security Scale was applied, and household type, socioeconomic status (SES), and the characteristics of the head of the household, among others, were asked in a cross-sectional study. We performed Two-Step cluster analysis and logistic regression models. We included 466 university students (72.5% women, 47% with FI). We identified three clusters; Cluster-1 (n = 163) included a single-parent (37.4%) or co-resident/roommate (27%) household type, middle SES (63.2%); the head of the household is usually a woman (76.1%), single (71.8%), and with bachelor’s degree (41.7%) or less educational level (46.6%). Cluster-2 (n = 144) included the nuclear (89.6%) household type, high SES (76.4%); the head of the household is usually a man (79.2%), in a relationship (99.3%), and with a bachelor’s degree (63.2%) or graduate level (33.3%). Cluster-3 (n = 147) is very similar to Cluster-2. The difference is that Cluster-3 includes middle SES (70.1%), and the head of the household’s educational level is high school or less (100%). Only belonging to Cluster-1 was positively associated with FI (OR = 1.96, 95%CI: 1.24, 3.09). These results show the interrelationships between multiple sociodemographic characteristics and should contribute to developing interventions that simultaneously address numerous sociodemographic factors to diminish FI in university students.
Citation: Foods
PubDate: 2024-08-10
DOI: 10.3390/foods13162507
Issue No: Vol. 13, No. 16 (2024)
- Foods, Vol. 13, Pages 2408: Bacterial Degradation of Antinutrients in
Foods: The Genomic Insight
Authors: Alexander Arsov, Lidia Tsigoriyna, Daniela Batovska, Nadya Armenova, Wanmeng Mu, Wenli Zhang, Kaloyan Petrov, Penka Petrova
First page: 2408
Abstract: Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis.
Citation: Foods
PubDate: 2024-07-29
DOI: 10.3390/foods13152408
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2409: Characteristics and Functions of Dominant
Yeasts Together with Their Applications during Strong-Flavor Baijiu
Brewing
Authors: Weiwei Dong, Yulun Zeng, Jiyuan Ma, Kaiyun Cai, Tingting Guo, Guangxun Tan, Xiang Yu, Yuanliang Hu, Nan Peng, Shumiao Zhao
First page: 2409
Abstract: Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limited. In this study, Saccharomyces cerevisiae, Pichia kudriavzevii, and Kazachstania bulderi were identified as predominated yeasts in strong-flavor baijiu. Each strain showed distinct characteristics in ethanol resistance, thermal tolerance, and lactic acid tolerance, severally. S. cerevisiae FJ1-2 excelled in ethanol and ethyl ester production, P. kudriavzevii FJ1-1 in ethyl acetate, and K. bulderi FJ1-3 in lactic acid generation. Subsequently, the reinforced Fuqu of each yeast were severally prepared for application in baijiu brewing to verify their functions. Results revealed that the relative abundance of fortified yeast in each group rose. Pichia, Kazachstania, and Saccharomyces emerged as the core microbe for each group, respectively, by co-occurrence network analysis, influencing the microbiota to regulate flavor substances. In short, P. kudriavzevii FJ1-1 enhanced ethyl acetate. K. bulderi FJ1-3 improved ethyl caproate production and decreased levels of ethyl acetate and higher alcohols by modulating yeast community between Pichia and Saccharomyces. This is a systematic endeavor to study the functions of yeasts of strong-flavor baijiu, providing a solid basis for improving baijiu quality.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152409
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2410: Immunochromatographic Strip Based on
Tetrahedral DNA Immunoprobe for the Detection of Aflatoxin B1 in Rice Bran
Oil
Authors: Lin Xu, Wenli Qu, Xiaotong Hao, Min Fang, Qing Yang, Yuzhi Li, Zhiyong Gong, Peiwu Li
First page: 2410
Abstract: Aflatoxin B1 (AFB1), a widespread contaminant in food and feeds, poses a threat to the health of animals and humans. Consequently, it is significant to develop a rapid, precise and highly sensitive analytical method for the detection of AFB1. Herein, we developed an immunochromatographic strip (ICS) based on a tetrahedral DNA (TDN) immunoprobe for AFB1 determination in rice bran oil. Three sizes of TDN immunoprobes (AuNP-TDN13bp-mAb, AuNP-TDN17bp-mAb, AuNP-TDN26bp-mAb) were constructed, and the performance of these three immunoprobes, including the effective antibody labeling density and immunoaffinity, was measured and compared with that of the immunoprobe (AuNP-mAb) developed using the physical adsorption method. Subsequently, the optimal TDN immunoprobe, namely AuNP-TDN13bp-mAb, was selected to prepare the immunochromatographic strip (ICS) for the qualitative and quantitative detection of AFB1 in rice bran oil. The visual limits of detection (vLODs) of the ICS based on AuNP-TDN13bp-mAb and AuNP-mAb were 0.2 ng/mL and 2 ng/mL, with scanning quantitative limits (sLOQs) of 0.13 ng/mL and 1.4 ng/mL, respectively. The ICS demonstrated a wide linear range from 0.02 ng/mL to 0.5 ng/mL, with good specificity, accuracy, precision, repeatability, and stability. Moreover, a high consistency was observed between the constructed ICS and ultra-high-performance liquid chromatography (UPLC) in the quantification of AFB1. The results indicated that the introduction of TDN was beneficial for promoting efficient antibody labeling, protecting the bioactivity of immunoprobes, and increasing the sensitivity of detection, which would provide new perspectives for the achievement of the highly sensitive detection of mycotoxins.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152410
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2411: Nitrogen Gas-Assisted Extrusion for Improving
the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range
of Protein Contents
Authors: Siwen Luo, Jitendra Paliwal, Filiz Koksel
First page: 2411
Abstract: Blowing agent-assisted extrusion cooking is a novel processing technique that can alter the expansion of extruded snacks and, thus, enhance their physical appeal, such as texture. However, to this day, this technique has only been studied for ingredients with limited protein contents (<30%). In this study, protein-enriched snacks were extruded using nitrogen gas as a blowing agent at a wide protein range (0–50%) to better explore the potential of this technique in manufacturing high-protein snacks. The results showed that, with nitrogen gas injection, extrudate radial expansion was significantly (p < 0.05) improved at 10% and 40% protein, while extrudate density was significantly reduced at 30% and 50% protein. Nitrogen gas-injected extrudates, especially at 50% protein, exhibited improvements in texture, including a reduction in hardness and an increase in crispness. Collectively, this study showed the promising potential of nitrogen gas-assisted extrusion in improving the physical appeal of innovative healthy snacks at a high protein level (i.e., 50%).
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152411
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2412: Influence of EGCG (Epigallocatechin Gallate)
on Physicochemical–Rheological Properties of Surimi Gel and
Mechanism Based on Molecular Docking
Authors: Fengchao Zhou, Wenting Jiang, Han Tian, Liuyun Wang, Jiasi Zhu, Wei Luo, Jie Liang, Leiwen Xiang, Xixi Cai, Shaoyun Wang, Qiming Wu, Honglai Lin
First page: 2412
Abstract: The influence of epigallocatechin gallate (EGCG) on the physicochemical–rheological properties of silver carp surimi gel was investigated. The gel strength, texture, water-holding capacity (WHC), dynamic distribution of water, and rheological properties of surimi gels added with different levels (0, 0.02, 0.04, 0.06, 0.08, and 0.1%) of EGCG were measured. The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control. EGCG 0.02% had the highest gel strength (406.62 g·cm), hardness (356.67 g), WHC (64.37%), and immobilized water contents (98.958%). The gel performance decreased significantly when the amounts of EGCG were higher than 0.06%. The viscosity, G′, and G″ of the rheological properties also showed the same trends. The chemical interaction of surimi gels, secondary structure of myofibrillar protein (MP), and molecular docking results of EGCG and silver carp myosin showed that EGCG mainly affected the structure and aggregation behavior of silver carp myosin through non-covalent interactions such as those of hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The microstructures of EGCG 0.02% and EGCG 0.04% were compact and homogeneous, and had better gel formation ability. The lower concentrations of EGCG formed a large number of chemical interactions such as those of disulfide bonds and hydrophobic interactions inside the surimi gels by proper cross-linking with MP, and also increased the ordered β-sheet structure of MP, which facilitated the formation of the compact three-dimensional network gel.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152412
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2413: Effect of Short-Term Lactic Fermentation on
Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa
Varieties
Authors: Rui Chu, Eulalia Uaila, Tariq Ismail, Claudia E. Lazarte
First page: 2413
Abstract: Quinoa (Chenopodium quinoa Willd.) is a pseudocereal originally grown in the Andean region of South America. This study focused on investigating the changes in phenolic profile and antioxidant capacity in white and red quinoa varieties after short-term fermentation with Lactiplantibacillus plantarum 299v®. During fermentation, pH and lactic acid formation were monitored every three hours until pH was below 4.6. The quinoa phenolic profile was quantified via LC–UV–MS. Total polyphenol content (TPC) and total antioxidant capacity (DPPH and FRAP) were determined via spectrophotometric methods. The findings showed that fermentation resulted in a significant increase (p < 0.001) in TPC from 4.68 to 7.78 mgGAE·100 g−1 for the white quinoa and from 5.04 to 8.06 mgGAE·100 g−1 for the red quinoa variety. Gallic acid was the most abundant phenolic acid detected in unfermented quinoa samples (averaging 229.5 μg·g−1). Fermented white quinoa showed an 18-fold increase in epicatechin, while catechin was found only in fermented red quinoa (59.19 μg·g−1). Fermentation showed a significantly positive impact on the iron-reducing antioxidant capacity (FRAP) of quinoa (p < 0.05). Red quinoa had a higher FRAP antioxidant capacity than the white variety; a similar trend was observed with the DPPH assay. There was a significant correlation (r > 0.9, p < 0.05) between TPC and antioxidant capacity. In conclusion, short-time lactic fermentation effectively increased phenolic content and antioxidant capacity in both quinoa varieties. Overall, red quinoa showed higher polyphenol content and antioxidant capacity compared to the white variety.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152413
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2414: Fermentation of Rice, Oat, and Wheat Flour by
Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics,
Sensory Evaluation, and Functional Properties
Authors: Konstantin V. Moiseenko, Olga A. Glazunova, Tatyana V. Fedorova
First page: 2414
Abstract: Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture for manufacturing cereal-based products. Since spontaneous fermentation is rarely suitable for large-scale commercial production, it is not surprising that manufacturers have started to adopt centuries-known dairy starters based on lactic acid bacteria (LABs) for the fermentation of cereals. However, little is known about the fermentation processes of cereals with these starters. In this study, we combined various analytical tools in order to understand how the most common starter cultures of LABs affect the most common types of cereals during fermentation. Specifically, 3% suspensions of rice, oat, and wheat flour were fermented by the pure cultures of 16 LAB strains belonging to five LAB species—Lacticaseibacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, and Lactococcus lactis. The fermentation process was described in terms of culture growth and changes in the pH, reducing sugars, starch, free proteins, and free phenolic compounds. The organoleptic and rheological features of the obtained fermented products were characterized, and their functional properties, such as their antioxidant capacity and angiotensin-converting enzyme inhibitory activity, were determined.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152414
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2415: Valorization of Taioba Products and
By-Products: Focusing on Starch
Authors: Samanta de Paula de Almeida Duarte, Bárbara E. Teixeira-Costa, Rosely Carvalho do Rosário, Edna Regina Amante, Márlia Barbosa Pires, Orquídea Vasconcelo dos Santos
First page: 2415
Abstract: Unconventional food plants, popularized in Brazil as PANC, remain underutilized globally. In that sense, this study aims to explore the nutritional and functional properties of taioba (Xanthosoma sagittifolium), a plant with edible leaves and tubers, and to investigate its potential for industrial-scale application as a source of starch. A systematic review was carried out and meta-analysis following the PRISMA guidelines was conducted based on a random effects synthesis of multivariable-adjusted relative risks (RRs). The searches were carried out in seven search sources, among which were Web of Science, Elsevier’s Science Direct, Wiley Online Library, Springer Nature, Taylor & Francis, Hindawi, Scielo, ACS—American Chemical Society, and Google Scholar. The systematic review was guided by a systematic review protocol based on the POT strategy (Population, Outcome, and Types of studies), adapted for use in this research. Mendeley was a resource used for organization, to manage references, and to exclude duplicates of studies selected for review. The findings revealed that taioba leaves are abundant in essential nutrients, proteins, vitamins, and minerals. Additionally, the tubers offer rich starch content along with vitamins and minerals like iron, potassium, and calcium, making them an ideal substitute for conventional sources on an industrial scale. This research highlights the significance of studying the functionalities, applicability, and integration of this PANC in our diets, while also emphasizing its capability as a substitute for traditional starch varieties. Moreover, exploiting this plant’s potential adds value to Amazonian resources, reduces import costs, and diversifies resource utilization across multiple industrial sectors.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152415
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2416: Comprehensive Analysis of Yoghurt Made with
the Addition of Yellow Mealworm Powder (Tenebrio molitor)
Authors: Brygida Andrzejczyk, Adriana Łobacz, Justyna Ziajka, Anna Lis, Monika Małkowska-Kowalczyk
First page: 2416
Abstract: The study aimed to be able to incorporate mealworm powder into yoghurts to increase protein content. Tenebrio molitor is gaining popularity as an alternative protein source. In the face of a growing human population and the associated challenges of sustainable nutrition, mealworms offer a promising solution. The mealworm is distinguished by its high protein content and for being rich in essential amino acids, vitamins, and minerals, making it a valuable component of diet. Among others, chemical composition, colour, texture, degree of syneresis, sensory analysis, and microbiological analysis were analysed. As expected, the addition of insect powder increased the protein content from 4.91% (0 TM) to 7.41% (5 TM). It also increased the fat content from 1.67% (0 TM) to 3.88% (5 TM). Furthermore, the addition of mealworm powder resulted in a significant change in the colour of the yoghurt to a darker colour, due to the dark brown colour of the powder. Food with added edible insects is increasingly available but is not always popular due to cultural and psychological barriers. Sensory analysis of yoghurts has shown that the more powder that is added, the less appealing the product becomes and the more bitter the taste.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152416
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2417: Effects of Different Drying Methods on the
Structural Characteristics and Multiple Bioactivities of Rosa roxburghii
Tratt Fruit Polysaccharides
Authors: Qiuqiu Zhang, Sha Wu, Qinghua Dai, Peng Hu, Guangjing Chen
First page: 2417
Abstract: Drying conditions significantly impact the compositions and microstructures of polysaccharides, leading to various effects on their chemical characteristics and bioactivities. The objective of this study was to investigate how different industrial drying techniques, i.e., hot air drying, infrared drying, microwave vacuum drying, and freeze drying, affect the structural properties and biological activities of polysaccharides extracted from Rosa roxburghii Tratt fruit (RRTP). Results revealed that these drying methods significantly altered the extraction yield, molecular weights, monosaccharide ratios, contents of uronic acid and total sugars, gelling properties, particle sizes, thermal stability, and microstructures of RRTPs. However, the monosaccharide composition and functional groups of polysaccharides remained consistent across the different drying techniques. Biological activity assays demonstrated that RRTPs, particularly those processed through microwave vacuum drying (MVD-RRTP), exhibited excellent anti-linoleic acid oxidation, robust anti-glycosylation effects, and significant α-glucosidase inhibition in vitro. The outcomes of this research demonstrate that microwave vacuum drying serves as an effective pre-extraction drying method for RRTPs, enhancing their biological activities. This technique is particularly advantageous for preparing RRTPs intended for use in functional foods and pharmaceuticals, optimizing their health-promoting properties for industrial applications.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152417
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2418: Protein Hydrolysates from Salmon Heads and
Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water
Extraction on Bioactivity Properties
Authors: Carla Pires, Matilde Leitão, Maria Sapatinha, Amparo Gonçalves, Helena Oliveira, Maria Leonor Nunes, Bárbara Teixeira, Rogério Mendes, Carolina Camacho, Manuela Machado, Manuela Pintado, Ana Rita Ribeiro, Elsa F. Vieira, Cristina Delerue-Matos, Helena Maria Lourenço, António Marques
First page: 2418
Abstract: Fish by-products can be converted into high-value-added products like fish protein hydrolysates (FPHs), which have high nutritional value and are rich in bioactive peptides with health benefits. This study aims to characterise FPHs derived from salmon heads (HPSs) and Cape hake trimmings (HPHs) using Alcalase for enzymatic hydrolysis and Subcritical Water Hydrolysis (SWH) as an alternative method. All hydrolysates demonstrated high protein content (70.4–88.7%), with the degree of hydrolysis (DH) ranging from 10.7 to 36.4%. The peptide profile of FPHs indicated the breakdown of proteins into small peptides. HPSs showed higher levels of glycine and proline, while HPHs had higher concentrations of glutamic acid, leucine, threonine, and phenylalanine. Similar elemental profiles were observed in both HPHs and HPSs, and the levels of Cd, Pb, and Hg were well below the legislated limits. Hydrolysates do not have a negative effect on cell metabolism and contribute to cell growth. HPSs and HPHs exhibited high 2,2′–azino-bis(3 ethylbenzthiazoline-6)-sulfonic acid (ABTS) radical scavenging activity, Cu2+ and Fe2+ chelating activities, and angiotensin-converting enzyme (ACE) inhibitory activity, with HPHs generally displaying higher activities. The α-amylase inhibition of both FPHs was relatively low. These results indicate that HPHs are a promising natural source of nutritional compounds and bioactive peptides, making them potential candidates for use as an ingredient in new food products or nutraceuticals. SWH at 250 °C is a viable alternative to enzymatic methods for producing FPHs from salmon heads with high antioxidant and chelating properties.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152418
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2419: Lipid Quality Changes in French Fries, Chicken
Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic
Sunflower Oils in Domestic Deep Fryers
Authors: María-Victoria Ruiz-Méndez, Joaquín Velasco, Adriana Salud Lastrucci, Gloria Márquez-Ruiz
First page: 2419
Abstract: The quality of fried products greatly depends on the changes occurring during frying. The purpose of this work was to study the lipid quality changes taking place in selected frozen foods after domestic deep-frying. Conventional, high-linoleic sunflower oil (HLSO) and high-oleic sunflower oil (HOSO) were used, and the frozen foods selected were French fries, croquettes, and nuggets. The foods were fried in domestic fryers under discontinuous conditions. Analyses included fatty acid composition, sterols, tocopherols, squalene, and lipid alteration levels. In all fried foods, the content of lipids increased after frying, which is consistent with previous findings. However, the lipid exchange between the food and the oil greatly depended on the food characteristics. Specifically, the levels of frying oil in the food lipids were about 90, 40, and 58% for French fries, croquettes, and nuggets, respectively. The main results obtained showed that lipid alteration levels considerably decreased and amounts of sterols and tocopherols significantly increased in French fries’ lipids after frying. In both chicken products, croquettes and nuggets, the best quality improvement observed was a significant decrease in cholesterol in food lipids due to the lipid exchange. Overall, frying with HLSO and HOSO improved the quality and nutritional properties of all products tested.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152419
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2420: Effects of Cactus Polysaccharide on Pasting,
Rheology, Structural Properties, In Vitro Digestibility, and
Freeze–Thaw Stability of Rice Starch
Authors: Yahui Zhu, Chuang Dong, Fumin Chi, Xuedong Gu, Lei Liu, Lin Yang
First page: 2420
Abstract: This study combined rice starch (RS) with cactus polysaccharide (CP) at different composites (0.6%, 1.2%, 1.8%, 2.4%, and 3.0%, w/w), and analyzed the variations in the complex gelatinization properties, rheological properties, thermal properties, structural properties, digestibility, and freeze–thaw stability. As a result, the pasting parameters (p < 0.05) and storage modulus (G′) together with the loss modulus (G″) decreased as the CP concentration increased; meanwhile, the RS and the CP–RS gels were pseudoplastic fluids. As revealed by differential scanning calorimetry (DSC), incorporating CP into the starch elevated the starch gelatinization temperature while decreasing gelatinization enthalpy, revealing that CP effectively retarded long-term retrogradation in RS. The gel microstructure and crystallization type altered after adding CP. Typically, CP inclusion could enhance the proportion of resistant starch and slowly digestible starch (SDS), thereby slowing RS hydrolysis. Concurrently, adding CP promoted the RS freeze–thaw stability. These findings could potentially aid in the innovation of CP-based food products.
Citation: Foods
PubDate: 2024-07-30
DOI: 10.3390/foods13152420
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2421: Sensory Attributes and Chemical Composition:
The Case of Three Monofloral Honey Types from Algeria
Authors: Rifka Nakib, Asma Ghorab, Sonia Harbane, Yasmine Saker, Akli Ouelhadj, María Shantal Rodríguez-Flores, María Carmen Seijo, Olga Escuredo
First page: 2421
Abstract: There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical origin remain insufficient. This study aimed to understand the relationships between sensory profile and various chemical compounds (minerals, sugars, water content and volatiles) of three monofloral honeys (Atractylis serratuloides, Retama sphaerocarpa and Eruca sativa) produced in Algeria using principal component analysis. Crystallization was detected as a distinctive attribute of Eruca and Atractylis honey. A candy aroma and odor with floral nuances, light color, crystallized state and the volatile compounds Alpha-Bisabolol and Beta-eudesmol characterized the Atractylis honey. Eruca honeys were distinguished by an animal and degraded odor, bitter taste, light color and the presence of Dimethyl trisulfide and Dimethyl tetrasulfide. Finally, a vegetal aroma, some saltiness and sourness, dark amber color, lower sugar content, higher K content and Lilac aldehyde and Lilac aldehyde D characterized Retama honeys.
Citation: Foods
PubDate: 2024-07-31
DOI: 10.3390/foods13152421
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2422: Starch Characteristics and Amylopectin Unit
and Internal Chain Profiles of Indonesian Rice (Oryza sativa)
Authors: Juan Giustra Mogoginta, Takehiro Murai, George A. Annor
First page: 2422
Abstract: Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to differences in their starch properties. Investigating the starch properties, especially the fine structure of their amylopectin, can help understand these differences. This study aims to investigate the starch characteristics of some Indonesian rice varieties by evaluating the starch granule morphology and size, molecular characteristics, amylopectin unit and internal chain profiles, and thermal properties. Starches were extracted from white rice (long grain (IR-64) and short grain (IR-42)), brown rice, red rice, and black rice cultivated in Java Island, Indonesia. IR-42 had the highest amylose content of 39.34% whilst the black rice had the least of 1.73%. The enthalpy of gelatinization and onset temperature of the gelatinization of starch granules were between 3.2 and 16.2 J/g and 60.1 to 73.8 °C, respectively. There were significant differences between the relative molar amounts of the internal chains of the samples. The two white rice and black rice had a significantly higher amount of A-chains, but a lower amount of B-chains and fingerprint B-chains (Bfp) than the brown and red rice. The average chain length (CL), short chain length (SCL), and external chain length (ECL) were significantly longer for the red rice and the black rice in comparison to both the white rice amylopectins. The long chain length (LCL) and internal chain length (ICL) of the sample amylopectins were similar. Rice starches were significantly different in the internal structure but not as much in their amylopectin unit chain profile. These results suggest the differences in their amylopectin clusters and building blocks.
Citation: Foods
PubDate: 2024-07-31
DOI: 10.3390/foods13152422
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2423: Ultrafiltration of Rapeseed Protein
Concentrate: Effect of Pectinase Treatment on Membrane Fouling
Authors: Simone Bleibach Alpiger, Chloé Solet, Tem Thi Dang, Milena Corredig
First page: 2423
Abstract: Membrane filtration technologies have shown great potential as a gentle and effective method for concentrating and fractionating proteins for food applications. However, the application of this technology to plant-derived protein streams is in its infancy. In this study, an aqueous rapeseed protein concentrate was obtained with wet milling, and its performance during ultrafiltration with two distinct molecular weight cut-offs (10 and 100 kDa) was tested. All rapeseed proteins were retained during filtration. The addition of pectinase during extraction prior to filtration caused important structural modifications to the extract, resulting in increased permeate fluxes, increased carbohydrate permeation and a reduction in irreversible fouling. Lager pore sizes led to more pronounced fouling. FTIR analysis of the spent membranes showed that proteins and lipids are causing irreversible fouling.
Citation: Foods
PubDate: 2024-07-31
DOI: 10.3390/foods13152423
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2424: Supercritical Technology as an Efficient
Alternative to Cold Pressing for Avocado Oil: A Comparative Approach
Authors: Kelly Roberta Pinheiro Pantoja, Giselle Cristine Melo Aires, Clara Prestes Ferreira, Matheus da Costa de Lima, Eduardo Gama Ortiz Menezes, Raul Nunes de Carvalho Junior
First page: 2424
Abstract: Avocado oil is rich in nutrients beneficial to human health, such as monounsaturated fatty acids, phenolic compounds, tocopherol, and carotenoids, with numerous possibilities for application in industry. This review explores, through a comparative approach, the effectiveness of the supercritical oil extraction process as an alternative to the conventional cold-pressing method, evaluating the differences in the extraction process steps through the effect of temperature and operating pressure on bioactive quality and oil yield. The results reveal that supercritical avocado oil has a yield like that of mechanical cold pressing and superior functional and bioactive quality, especially in relation to α-tocopherol and carotenoids. For better use and efficiency of the supercritical technology, the maturation stage, moisture content, fruit variety, and collection period stand out as essential factors to be observed during pre-treatment, as they directly impact oil yield and nutrient concentration. In addition, the use of supercritical technology enables the full use of the fruit, significantly reducing waste, and adds value to the agro-industrial residues of the process. It produces an edible oil free of impurities, microorganisms, and organic solvents. It is a green, environmentally friendly technology with long-term environmental and economic advantages and an interesting alternative in the avocado market.
Citation: Foods
PubDate: 2024-07-31
DOI: 10.3390/foods13152424
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2425: Application of Spatial Offset Raman
Spectroscopy (SORS) and Machine Learning for Sugar Syrup Adulteration
Detection in UK Honey
Authors: Mennatullah Shehata, Sophie Dodd, Sara Mosca, Pavel Matousek, Bhavna Parmar, Zoltan Kevei, Maria Anastasiadi
First page: 2425
Abstract: Honey authentication is a complex process which traditionally requires costly and time-consuming analytical techniques not readily available to the producers. This study aimed to develop non-invasive sensor methods coupled with a multivariate data analysis to detect the type and percentage of exogenous sugar adulteration in UK honeys. Through-container spatial offset Raman spectroscopy (SORS) was employed on 17 different types of natural honeys produced in the UK over a season. These samples were then spiked with rice and sugar beet syrups at the levels of 10%, 20%, 30%, and 50% w/w. The data acquired were used to construct prediction models for 14 types of honey with similar Raman fingerprints using different algorithms, namely PLS-DA, XGBoost, and Random Forest, with the aim to detect the level of adulteration per type of sugar syrup. The best-performing algorithm for classification was Random Forest, with only 1% of the pure honeys misclassified as adulterated and <3.5% of adulterated honey samples misclassified as pure. Random Forest was further employed to create a classification model which successfully classified samples according to the type of adulterant (rice or sugar beet) and the adulteration level. In addition, SORS spectra were collected from 27 samples of heather honey (24 Calluna vulgaris and 3 Erica cinerea) produced in the UK and corresponding subsamples spiked with high fructose sugar cane syrup, and an exploratory data analysis with PCA and a classification with Random Forest were performed, both showing clear separation between the pure and adulterated samples at medium (40%) and high (60%) adulteration levels and a 90% success at low adulteration levels (20%). The results of this study demonstrate the potential of SORS in combination with machine learning to be applied for the authentication of honey samples and the detection of exogenous sugars in the form of sugar syrups. A major advantage of the SORS technique is that it is a rapid, non-invasive method deployable in the field with potential application at all stages of the supply chain.
Citation: Foods
PubDate: 2024-07-31
DOI: 10.3390/foods13152425
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2426: Use of House Cricket (Acheta domesticus)
Powder in Yoghurt Products
Authors: Kinga Karwacka, Adriana Łobacz, Justyna Ziajka, Anna Lis, Monika Małkowska-Kowalczyk, Maria Baranowska
First page: 2426
Abstract: This study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet. The work analyzed properties of yoghurt with cricket powder added (chemical composition, acidity, colour, consistency, degree of syneresis, texture and sensory analysis). Research has shown that the greater the addition of cricket powder, the higher the protein, fat and dry matter content and the lower the hardness of the yoghurt. As the content of cricket powder in yoghurt increased, the brightness (L*) and redness (a*) decreased, while the yellowness (b*) of the samples increased. A change in the colour of the yoghurt was observed with the increase in the cricket powder content; the yoghurt had a darker, browner colour. The best overall sensory rating compared to the control variant (6.4) was given to the yoghurt with 1.5% cricket powder added (5.7), while the worst rating was given to the yoghurt with 5% powder added (2 points out of 7).
Citation: Foods
PubDate: 2024-07-31
DOI: 10.3390/foods13152426
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2427: Increased Levels of Phosphorylated-P38α
Induce WNT/β-Catenin and NGF/P75NTR/TrkA Pathways Disruption and SN56
Cell Death following Single and Repeated Chlorpyrifos Treatment
Authors: Paula Moyano, Andrea Flores, María de la Cabeza Fernández, Jimena García, Javier Sanjuan, José Carlos Plaza, Javier Del Pino
First page: 2427
Abstract: Chlorpyrifos (CPF) biocide, exposure to which is mainly produced in the human population through diet, induces several neurotoxic effects. CPF single and repeated exposure induces memory and learning disorders, although the mechanisms that produce these outcomes are complex and not well understood. CPF treatment (single and repeated) of cholinergic septal SN56 cells induced an increase in phosphorylated-P38α levels that led to WNT/β-Catenin and NGF/P75NTR/TrkA pathways disruption and cell death. These results provide new knowledge on the mechanisms that mediate CPF basal forebrain cholinergic neuronal loss induced by CPF single and repeated exposure and can help unravel the way through which this compound produces cognitive decline and develop efficient treatments against these effects.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152427
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2428: Chemical Characteristic and Sensory Evaluation
of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour
Authors: Mouni Saadoudi, Adel Lekbir, Omaima Aidat, Sara Zidani, Radhia Ferhat, Dmitry E. Kucher, Timur I. Shiyapov, Nazih Y. Rebouh
First page: 2428
Abstract: This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152428
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2429: The Stressogenic Impact of Bacterial
Secretomes Is Modulated by the Size of the Milk Fat Globule Used as a
Substrate
Authors: Noam Tzirkel-Hancock, Chen Raz, Lior Sharabi, Nurit Argov-Argaman
First page: 2429
Abstract: Milk fat globules (MFGs) are produced by mammary epithelial cells (MECs) and originate from intracellular lipid droplets with a wide size distribution. In the mammary gland and milk, bacteria can thrive on MFGs. Herein, we aimed to investigate whether the response of MECs to the bacterial secretome is dependent on the MFG size used as a substrate for the bacteria, and whether the response differs between pathogenic and commensal bacteria. We used secretomes from both Bacillus subtilis and E. coli. Proinflammatory gene expression in MECs was elevated by the bacteria secretomes from both bacteria sources, while higher expression was found in cells exposed to the secretome of bacteria grown on large MFGs. The secretome of B. subtilis reduced lipid droplet size in MECs. When the secretome originated from E. coli, lipid droplet size in MEC cytoplasm was elevated with a stronger response to the secretome from bacteria grown on large compared with small MFGs. These results indicate that MEC response to bacterial output is modulated by bacteria type and the size of MFGs used by the bacteria, which can modulate the stress response of the milk-producing cells, their lipid output, and consequently milk quality.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152429
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2430: Influence of Foliar Zinc Application on
Cadmium and Zinc Bioaccessibility in Brassica chinensis L.: In Vitro
Digestion and Chemical Sequential Extraction
Authors: Lin Wang, Xueying Tao, Chang Liu, Xuefeng Liang, Yingming Xu, Yuebing Sun
First page: 2430
Abstract: Foliar zinc (Zn) application can affect the accumulation and bioaccessibility of cadmium (Cd) and Zn in crops. However, the mechanisms by which foliar Zn application influences Cd and Zn bioaccessibility remain elusive. This study examined the effects of spraying ZnSO4 and ZnNa2EDTA on bioaccessibility and chemical forms of Cd and Zn in pakchoi (Brassica chinensis L.) shoots and evaluated human health risks via pakchoi consumption. Spraying ZnSO4 reduced the concentrations of ethanol-extractable (Fethanol) and deionized water-extractable (Fd-H2O) Cd, as well as the corresponding bioaccessible Cd concentrations (20.3–66.4%) and attendant health risks of Cd, whereas spraying high-dose ZnNa2EDTA significantly increased the concentrations of both Cd forms and bioaccessible Cd. Spraying ZnSO4 and high-dose ZnNa2EDTA significantly increased the concentrations of Zn in Fethanol and Fd-H2O and the corresponding bioaccessible Zn concentrations (0.8–8.3-fold). Fethanol and Fd-H2O were the primary sources of bioaccessible Cd and Zn, contributing more than 59% of the bioaccessible Cd and Zn. These results indicate that foliar Zn application can affect Cd and Zn bioaccessibility in pakchoi mainly by modulating Cd and Zn in Fethanol and Fd-H2O. These findings provide scientific support for the development of more efficient measures to produce safe and high-quality leafy vegetables from Cd-polluted soils.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152430
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2431: Pueraria lobata–Prunus mume Complex
Alleviates Alcoholic Liver Disease by Regulating Lipid Metabolism and
Inhibiting Inflammation: A Transcriptome and Gut Microbiota Analysis
Authors: Ruixi Gao, Qi Huang, Yanfeng Zeng, Dandan Chen, Ziming Jia, Bingchen Han, Xianju Huang, Qiang Wang, Xin Hu, Maochuan Liao, Jun Li
First page: 2431
Abstract: Background: Lipid metabolism disorder appears to be one of the early features of alcoholic liver disease (ALD), which can be speculated via omics analysis including liver transcriptomics and gut microbiota. A complex consisting of the roots of Pueraria lobata and dried fruits of Prunus mume (PPC), which possesses hepatoprotective effects, could serve as a drug or functional food. The lack of non-polysaccharide compounds in PPC with their moderation effects on gut microbiota suggests the necessity for a relevant study. Methods: Six groups of Kunming mice (control, Baijiu injury, silybin, low, medium, and high) were modelled by gavage with Baijiu (for 14 days) and PPC (equivalent to a maximum dose of 9 g/kg in humans). The liver transcriptome data were analyzed to predict gene annotation, followed by the verification of gut microbiota, serum, tissue staining, immunohistochemistry, and Western blotting. Liquid chromatography-mass spectrometry was used to detect the components. Results: PPC normalized serum ALT (40 U/L), down-regulated TLR4-NF-κB signaling pathway to inhibit the release of TNF-α (90 pg/mL), improved the expression of occludin, claudin-4, and ZO-1, and restored the abundance of Muribaculaceae, Bacteroides and Streptococcus. Conclusion: PPC can alleviate ALD by regulating the gut microbiota with an anti-inflammatory and intestinal barrier, and has an application value in developing functional foods.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152431
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2432: Extraction, Characterization, and
Nutraceutical Potential of Prosthechea karwinskii Orchid for Insulin
Resistance and Oxidative Stress in Wistar Rats
Authors: Gabriela Soledad Barragán-Zarate, Luicita Lagunez-Rivera, Alfonso Alexander-Aguilera, Rodolfo Solano, Gerard Vilarem
First page: 2432
Abstract: Prosthechea karwinskii is an endemic orchid of Mexico with cultural significance for its ornamental, food, religious, and medicinal uses. In traditional medicine, diabetic patients use the leaves of this plant to lower glucose levels. The present study evaluated the effect of P. karwinskii leaves extract on the antioxidant enzymes superoxide dismutase (SOD) and catalase (CAT) in a model of obese rats with insulin resistance for its nutraceutical potential to reduce insulin resistance and oxidative stress. Obesity and insulin resistance were induced with 40% sucrose in water for 20 weeks. Four groups (control rats, obese rats, obese rats administered the extract, and obese rats administered metformin) were evaluated. Extract compounds were identified by UHPLC-ESI-qTOF-MS/MS. Glucose, insulin, triglyceride, and insulin resistance indices (HOMA-IR and TyG), as well as the activity of the antioxidant enzymes, increased in rats in the obese group. Administration of P. karwinskii extract and metformin reduced glucose, insulin, triglyceride, and insulin resistance indices and antioxidant enzyme activity to values similar to those of the control group. Therefore, this study shows the nutraceutical potential of P. karwinskii extract as an ingredient in the formulation of dietary supplements or functional foods to help treat diseases whose pathophysiology is related to oxidative stress and insulin resistance.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152432
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2433: Strategies to Improve the Functional Value of
Meat and Meat Products
Authors: Danuta Jaworska, Anna Sadowka
First page: 2433
Abstract: Meat is a necessary component of the human diet because of its unique chemical composition, nutritional value, and complete protein content with favourable proportions of amino acids [...]
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152433
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2434: A Sustainable Approach for Degradation of
Alternariol by Peroxidase Extracted from Soybean Hulls: Performance,
Pathway, and Toxicity Evaluation
Authors: Xingke Zhang, Hao Zheng, Hao Lv, Jiyuan Yin, Yi Li, Kexin Zhang, Liangyu Zhang, Wei Zhang, Zhixiang Wang, Lihong Zhao, Yongpeng Guo
First page: 2434
Abstract: Alternariol (AOH), an emerging mycotoxin, inevitably exists widely in various food and feed commodities with cereals and fruits being particularly susceptible, raising global concerns over its harm to human and livestock health. The development of eco-friendly and efficient strategies to decontaminate AOH has been an urgent task. This study provided insight into the utilization of crude soybean hull peroxidase as a powerful biocatalyst for degrading AOH. The results confirmed that crude soybean hull peroxidase (SHP) could catalyze the oxidation of AOH by use of H2O2 as a co-substrate. The optimum reaction conditions for SHP-catalyzed AOH degradation were recorded at pH 4.0–8.0, at 42–57 °C, and at H2O2 concentration of 100–500 μM. Mass analysis elucidated the degradation of AOH through hydroxylation and methylation by crude SHP. Moreover, toxicological analysis indicated that crude SHP-catalyzed AOH degradation detoxified the hepatotoxicity of this mycotoxin. The performance of crude SHP to degrade AOH in food matrices was further evaluated, and it was found that the enzyme agent could achieve AOH degradation by 77% in wheat flour, 84% in corn flour, 34% in grape juice, and 26% in apple juice. Collectively, these findings establish crude SHP as a promising candidate for effective AOH degradation, with potential applications in the food and feed industry.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152434
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2435: Consumption Patterns and Willingness to Pay
for Sustainable Aquatic Food in China
Authors: Hao Xu, Tianqi Wu, Mausam Budhathoki, Dingxi Safari Fang, Wenbo Zhang, Xin Wang
First page: 2435
Abstract: China, as the world’s largest producer, trader, and consumer of aquatic foods, lacks comprehensive research on consumption patterns and willingness to pay for sustainable aquatic food. This study addressed this gap through an online survey of 3403 participants across Chinese provinces. A majority of consumers (34.7% of the participants) consume aquatic food twice or more per week, mainly from traditional markets (26%). Most prefer fresh or live products (76%), with 42% seeing no difference between farmed and wild options. Consumption is higher among older, affluent, urban, and coastal residents. Crustaceans, especially shrimp, are frequently consumed species, with growing interest in luxury species like salmon and abalone. Taste and quality emerge as the primary factors motivating consumer choices in aquatic food purchases. Food safety is the primary concern, followed by environmental impact. Notably, 92.4% of participants would pay extra for certified products. Factors influencing a higher willingness to pay include higher income, inland residence, price sensitivity, origin consciousness, and concerns about food safety and the environment. The findings highlight that China’s aquatic food industry and consumption can become more sustainable by aligning with consumer preferences for high-quality and diverse aquatic food through both production and import, while also addressing concerns related to food safety and environmental impact. This research provides valuable insights into China’s rapidly transforming aquatic food market landscape, offering implications for industry innovation and the promotion of sustainable consumption patterns.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152435
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2436: Characterization of Marigold Flower (Tagetes
erecta) Extracts and Microcapsules: Ultrasound-Assisted Extraction and
Subsequent Microencapsulation by Spray Drying
Authors: Nilar Oo, Khursheed Ahmad Shiekh, Saeid Jafari, Isaya Kijpatanasilp, Kitipong Assatarakul
First page: 2436
Abstract: Ultrasound-assisted extraction using response surface methodology was employed to extract marigold flower, resulting in a marigold flower extract (MFE) with elevated levels of total phenolic compounds (TPCs), total flavonoid content (TFC), total carotenoid content (TCC), and antioxidant activity, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, under conditions of 40 °C temperature, 15 min extraction time, and 68% ethanol concentration. The MFE was subsequently encapsulated using spray drying with 45% maltodextrin (MD) (MFE–MD; 1:1, 1:2) and 20% gum arabic (GA) (MFE–GA; 1:2, 1:3). The MD (1:2 ratio) sample showed the highest encapsulation yield, while the 45% MD (1:1 ratio) sample exhibited the highest encapsulation efficiency (p ≤ 0.05). Samples containing 45% MD (1:1 ratio) and 20% GA (1:2 ratio) had the highest moisture content, with the 45% MD (1:1 ratio) sample showing the lowest water activity (p > 0.05). These samples also displayed higher L* and a* values compared to the 20% GA samples, which had increased b* values (p ≤ 0.05). Micrographs of the 20% GA (1:3 ratio) and 45% MD (1:2 ratio) samples revealed spherical shapes with smooth surfaces. The 20% GA (1:2 ratio) microcapsules exhibited the highest total phenolic content (TPC) among the samples (p ≤ 0.05). Thus, ultrasound-enhanced extraction combined with response surface methodology proved effective in producing functional food ingredients from plants.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152436
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2437: Contributions of Gamma-Aminobutyric Acid
(GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health:
Current Applications and Future Prospects
Authors: Mehmet Arif Icer, Buse Sarikaya, Emine Kocyigit, Büşra Atabilen, Menşure Nur Çelik, Raffaele Capasso, Duygu Ağagündüz, Ferenc Budán
First page: 2437
Abstract: The need to increase food safety and improve human health has led to a worldwide increase in interest in gamma-aminobutyric acid (GABA), produced by lactic acid bacteria (LABs). GABA, produced from glutamic acid in a reaction catalyzed by glutamate decarboxylase (GAD), is a four-carbon, non-protein amino acid that is increasingly used in the food industry to improve the safety/quality of foods. In addition to the possible positive effects of GABA, called a postbiotic, on neuroprotection, improving sleep quality, alleviating depression and relieving pain, the various health benefits of GABA-enriched foods such as antidiabetic, antihypertension, and anti-inflammatory effects are also being investigated. For all these reasons, it is not surprising that efforts to identify LAB strains with a high GABA productivity and to increase GABA production from LABs through genetic engineering to increase GABA yield are accelerating. However, GABA’s contributions to food safety/quality and human health have not yet been fully discussed in the literature. Therefore, this current review highlights the synthesis and food applications of GABA produced from LABs, discusses its health benefits such as, for example, alleviating drug withdrawal syndromes and regulating obesity and overeating. Still, other potential food and drug interactions (among others) remain unanswered questions to be elucidated in the future. Hence, this review paves the way toward further studies.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152437
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2438: The Policy of Compulsory Large-Scale Food
Fortification in Sub-Saharan Africa
Authors: Victoria Bell, Ana Rita Rodrigues, Jorge Ferrão, Theodoros Varzakas, Tito H. Fernandes
First page: 2438
Abstract: Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. Sub-Saharan food systems are nevertheless deeply entwined with food insecurity, driver of illnesses. Family production can promote subsistence, food stability, and self-sufficiency, the main SSA setback being the vicious cycle of poverty and the lack of dietary variety, contributing to malnutrition. Poverty reduction and women’s education are significant strategies for reducing child and adolescent undernourishment. Fortification of foods consumed daily by individuals makes sense and can minimize, if not entirely, eliminate deficiencies. Compulsory mass fortification of foods in Sub-Saharan Africa (SSA) with single micronutrients is, however, controversial since they work in synergy among each other and with the food matrix, for optimal absorption and metabolism. Since the causes of malnutrition are many, caused by diverse, unequal, and unjust food distribution, interrelated with political, social, cultural, or economic factors, education status of the population, season and climatic changes, and effectiveness of nutrition programs, just food fortification cannot solve the composite of all these elements. Further, compulsory fortification is excessive, unproductive, and likely harmful to human health, while many challenges remain in assessing the quality of available premixes. Furthermore, aiming at dietary diversification is the best approach of increasing trace element intake from commonly accessible and easily available food sources.
Citation: Foods
PubDate: 2024-08-01
DOI: 10.3390/foods13152438
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2439: Staphylococcus spp. in Salad Vegetables:
Biodiversity, Antimicrobial Resistance, and First Identification of
Methicillin-Resistant Strains in the United Arab Emirates Food Supply
Authors: Ihab Habib, Glindya Bhagya Lakshmi, Mohamed-Yousif Ibrahim Mohamed, Akela Ghazawi, Mushtaq Khan, Rami H. Al-Rifai, Afra Abdalla, Febin Anes, Mohammed Elbediwi, Hazim O. Khalifa, Abiola Senok
First page: 2439
Abstract: Contamination of leafy greens with Staphylococcus spp. can occur at various supply chain stages, from farm to table. This study comprehensively analyzes the species diversity, antimicrobial resistance, and virulence factors of Staphylococci in salad vegetables from markets in the United Arab Emirates (UAE). A total of 343 salad items were sampled from three major cities in the UAE from May 2022 to February 2023 and tested for the presence of Staphylococcus spp. using standard culture-based methods. Species-level identification was achieved using matrix-assisted laser desorption ionization-time of flight mass spectrometry. Antimicrobial susceptibility testing was conducted using the VITEK-2 system with AST-P592 cards. Additionally, whole genome sequencing (WGS) of ten selected isolates was performed to characterize antimicrobial resistance determinants and toxin-related virulence factors. Nine Staphylococcus species were identified in 37.6% (129/343) of the tested salad items, with coagulase-negative staphylococci (CoNS) dominating (87.6% [113/129]) and S. xylosus being the most prevalent (89.4% [101/113]). S. aureus was found in 4.6% (14/343) of the salad samples, averaging 1.7 log10 CFU/g. One isolate was confirmed as methicillin-resistant S. aureus, harboring the mecA gene. It belonged to multi-locus sequence type ST-672 and spa type t384 and was isolated from imported fresh dill. Among the characterized S. xylosus (n = 45), 13.3% tested positive in the cefoxitin screen test, and 6.6% were non-susceptible to oxacillin. WGS analysis revealed that the cytolysin gene (cylR2) was the only toxin-associated factor found in S. xylosus, while a methicillin-sensitive S. aureus isolate harbored the Panton-Valentine Leukocidin (LukSF/PVL) gene. This research is the first to document the presence of methicillin-resistant S. aureus in the UAE food chain. Furthermore, S. xylosus (a coagulase-negative staphylococcus not commonly screened in food) has demonstrated phenotypic resistance to clinically relevant antimicrobials. This underscores the need for vigilant monitoring of antimicrobial resistance in bacterial contaminants, whether pathogenic or commensal, at the human-food interface.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152439
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2440: Synergistic and Antagonistic Activity of
Selected Dietary Phytochemicals against Oxidative Stress-Induced Injury in
Cardiac H9c2 Cells via the Nrf2 Signaling Pathway
Authors: Jingwen Yu, Xiangwei Xiao, Baiying Chen, Zeyuan Deng, Xuan Chen, Yawei Fan, Hongyan Li
First page: 2440
Abstract: The antioxidant activities of lycopene (LY), lutein (LU), chlorogenic acid (CA), and delphinidin (DP) were tested in vitro on H9c2 cell-based models. Some indicators, such as the generation of reactive oxygen (ROS), the quantification of cell antioxidant activity (CAA), and the expressions of SOD, GSH-Px, and CAT, were calculated to examine their antioxidant interactions. From our results, the phytochemical mixtures (M1: CA-LU: F3/10, M2: DP-CA: F7/10, M3: DP-LY: F5/10) displayed strong synergistic effects based on the generation of ROS and the quantification of CAA. However, great antagonistic bioactivities were seen in the combinations of LY-LU: F5/10 (M4), CA-LU: F9/10 (M5), and DP-LY: F7/10 (M6). Western blotting analysis indicated that the possible mechanism underlying the synergistic antioxidant interactions among phytochemical combinations was to enhance the accumulation of Nrf2 in the nucleus and the expression of its downstream antioxidant enzymes, HO-1 and GCLC. The combinations (M1–M3 groups) showed significant protection against the loss of mitochondrial membrane potential than individual groups to avoid excessive ROS production. The M4–M6 groups exerted antagonistic protective effects compared with the individual groups. In addition, lutein and lycopene absorption was improved more because of the presence of chlorogenic acid and delphinidin in the M1 and M3 groups, respectively. However, delphinidin significantly reduced the cellular uptake of lycopene in the M6 group. It appeared that antioxidant interactions of phytochemical combinations may contribute to the restoration of cellular redox homeostasis and lead to an improvement in diet quality and collocation.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152440
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2441: Anti-Aging Effects of Flavonoids from Plant
Extracts
Authors: Bogdan Păcularu-Burada, Alexandru-Ionuț Cîrîc, Mihaela Begea
First page: 2441
Abstract: Aging is a natural and irreversible process, affecting living organisms by negatively impacting the tissues’ and cells’ morphology and functionality and consequently being responsible for aging-related diseases. Taking into account the actual preoccupations of both consumers and researchers, healthy anti-aging alternatives are being intensively studied in order to address such concerns. Due to their functional features, plant flavonoids can be considered valuable nutraceuticals. This paper highlights the possibilities to use flavonoids extracted from various plants for their anti-aging potential on the skin, brain, and heart. Moreover, their anticarcinogenic, anti-inflammatory, and anti-diabetic properties are summarized, along with the senescence-associated mechanisms. Both the nutraceutical and cosmeceutical fields are continuously developing and flavonoids originating from plants are promising candidates to obtain such products. Thus, the bioactive compounds’ extraction and their subsequent involvement in innovative product manufacturing must be carefully performed while being aware of the various intrinsic and extrinsic factors that may affect the phytochemicals’ structures, bioavailability, and health effects.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152441
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2442: Characteristics of Films Prepared from Wheat
Gluten and Phenolic Extracts from Porphyra haitanensis and Its Application
for Salmon Preservation
Authors: Tingyue Yu, Jingwen Xu
First page: 2442
Abstract: The effect of wheat gluten (WG)/phenolic extracts (PE) coating on the storage qualities of salmon fillets was studied. Porphyra haitanensis, belonging to red algae, possesses abundant phenolic compounds. Films were prepared by incorporating phenolic extracts (0, 0.5%, 0.75%, and 1.0%, w/v) from Porphyra haitanensis to WG. The PE showed strong antioxidant activities by scavenging DPPH and ABTS radicals. The increased addition of PE to WG film significantly increased tensile strength compared to that of WG film, but reduced water vapor permeability. The quality of salmon fillet stored at 4 °C from 0 to 9 days was decreased due to the oxidation of lipid and protein. However, the increased addition of PE to WG significantly reduced pH, TVB-N, TBA, peroxide value, total sulfhydryl content, and carbonyl content of salmon fillet compared to control salmon fillet. In addition, the increased addition of PE to WG also significantly improved water holding capacity, hardness, chewiness, and springiness of salmon fillet during storage compared to those of control salmon fillet. Taken together, this study showed phenolic extracts from Porphyra haitanensis improved wheat gluten-based film properties and further enhanced the qualities of coated salmon fillet during storage.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152442
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2443: Hydrogen Gas-Grilling in Meat: Impact on Odor
Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile
Organic Compounds
Authors: María José Beriain, Inmaculada Gómez, Susana García, José Carlos Urroz, Pedro María Diéguez, Francisco C. Ibañez
First page: 2443
Abstract: The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152443
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2444: The Potential of Bacillus Species as
Probiotics in the Food Industry: A Review
Authors: Jessie Payne, Danielle Bellmer, Ravi Jadeja, Peter Muriana
First page: 2444
Abstract: The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152444
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2445: Suppressive Effect of Coffee Leaves on Lipid
Digestion and Absorption In Vitro
Authors: Veerawat Sansri, Morakot Sroyraya, Pochamana Phisalprapa, Atchariya Yosboonruang, Atcharaporn Ontawong, Surasak Saokaew, Bey-Hing Goh, Kanittaporn Trisat, Premchirakorn Phewchan, Anchalee Rawangkan, Nanteetip Limpeanchob, Acharaporn Duangjai
First page: 2445
Abstract: Background: Coffee leaves are a major source of bioactive components and are used as ethnomedicine. However, despite their traditional medicinal use, information about their effects on antihyperlipidemia remains limited. Methods: The aims of this study were to evaluate the main components of leaf extracts from Arabica and Robusta coffees and to examine the potential of these coffee leaves in reducing lipid digestion and absorption in vitro. Results: Coffee leaf extracts from Arabica coffee contain a high amount of caffeine, whereas extracts from Robusta coffee contain high amounts of chlorogenic acid (CGA) and caffeine. Additionally, leaf extracts from Arabica and Robusta coffee demonstrated the inhibition of pancreatic lipase, decreased micellar cholesterol solubility, and reduced bile acid binding. Furthermore, these extracts resulted in a reduction in cholesterol uptake in Caco-2 cells. Molecular docking experiments supported this discovery, showing CGA and caffeine binding to Niemann–Pick C1-like 1 (NPC1L1), a key protein in cholesterol absorption. The results indicated that CGA and caffeine can competitively bind to NPC1L1 at the cholesterol binding pocket, reducing its cholesterol binding rate. These findings suggest that coffee leaves might help suppress lipid absorption and digestion, highlighting their potential use in preventing and treating hyperlipidemia.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152445
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2446: Food Design Thinking: A Systematic Review from
an Evolutionary Perspective
Authors: Ana Castanho, Carla Brites, Jorge C. Oliveira, Luís M. Cunha
First page: 2446
Abstract: Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating pertinent studies selected based on their representativeness, determined by the volume of citations. This process was deployed using citation mapping software, complemented by an analysis of the most pertinent reviews within this domain. Secondly, it investigated the Food Design Thinking (FDT) approach. The review encompassed a total of 22 references and reviews in the first segment and 27 studies in the second segment. In Part 1, the results revealed the emergence of two principal areas of investigation, namely education and management, stemming from the foundational DT theory. Furthermore, the findings highlighted that DT has assimilated the knowledge gathered from these domains. In Part 2, the outcomes illustrated the utilisation of FDT to address a multitude of food-related issues, including education, sustainability, health and wellbeing, and the development of food products. From this analysis, it is notable that this approach presents contextual variations while emphasising the notion of integration of the consumers throughout the FDT process.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152446
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2447: 3-Methyl Thiophene-Modified Boron-Doped
Diamond (BDD) Electrodes as Efficient Catalysts for Phenol
Detection—A Case Study for the Detection of Gallic Acid in Three
Specific Tea Types
Authors: Dhielnawaaz Abrahams, Priscilla G. L. Baker
First page: 2447
Abstract: Polymer modification has been established as a cost-effective, simple, in situ method for overcoming some of the inherent disadvantages of boron-doped diamond (BDD) electrodes, and its application has been extended to reliable, low-cost environmental monitoring solutions. The present review focuses on modifying BDD electrodes with semi-conductive polymers acting as redox mediators. This article reports on the development of a 3-methyl thiophene-modified boron-doped diamond (BDD/P3MT) sensor for the electrochemical determination of total phenolic compounds (TPCs) in tea samples, using gallic acid (GA) as a marker. GA is a significant polyphenol with various biological activities, making its quantification crucial. Thus, a simple, fast, and sensitive GA sensor was fabricated using the electroanalytical square wave voltammetry (SWV) technique. The sensor utilizes a semi-conductive polymer, 3-methyl thiophene, as a redox mediator to enhance BDD’s sensitivity and selectivity. Electrochemical synthesis was used for polymer deposition, allowing for greater purity and avoiding solubility problems. The BDD/P3MT sensor exhibits good electrochemical properties, including rapid charge transfer and a large electrochemical area, enabling GA detection with a limit of detection of 11 mg/L. The sensor’s response was correlated with TPCs measured by the Folin–Ciocalteu method. Square wave voltammetry (SWV) showed a good linear relationship between peak currents and GA concentrations in a wide linear range of 3–71 mg/L under optimal conditions. The BDD/P3MT sensor accurately measured TPCs in green tea, rooibos tea, and black tea samples, with green tea exhibiting the highest TPC levels. The results demonstrate the potential of the modified BDD electrode for the rapid and accurate detection of phenolic compounds in tea, with implications for quality control and antioxidant activity assessments. The prolific publications of the past decade have established BDD electrodes as robust BDD sensors for quantifying polyphenols. Fruits, vegetables, nuts, plant-derived beverages such as tea and wine, traditional Eastern remedies and various herbal nutritional supplements contain phenolic chemicals. The safety concerns of contaminated food intake are significant health concerns worldwide, as there exists a critical nexus between food safety, nutrition, and food security. It has been well established that green tea polyphenol consumption promotes positive health effects. Despite their potential benefits, consuming high amounts of these polyphenols has sparked debate due to concerns over potential negative consequences.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152447
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2448: Antimicrobial Resistance in Aquaculture: Risk
Mitigation within the One Health Context
Authors: Milan Milijasevic, Slavica Veskovic-Moracanin, Jelena Babic Milijasevic, Jelena Petrovic, Ivan Nastasijevic
First page: 2448
Abstract: The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections in fish, but their inappropriate use may result in the emergence of zoonotic antibiotic-resistant bacteria and the subsequent transmission of resistant strains to humans via food consumption. The aquatic environment serves as a potential reservoir for resistant bacteria, providing an ideal breeding ground for development of antimicrobial resistance (AMR). The mutual inter-connection of intensive fish-farming systems with terrestrial environments, the food processing industry and human population creates pathways for the transmission of resistant bacteria, exacerbating the problem further. The aim of this study was to provide an overview of the most effective and available risk mitigation strategies to tackle AMR in aquaculture, based on the One Health (OH) concept. The stringent antimicrobial use guidelines, promoting disease control methods like enhanced farm biosecurity measures and vaccinations, alternatives to antibiotics (ABs) (prebiotics, probiotics, immunostimulants, essential oils (EOs), peptides and phage therapy), feeding practices, genetics, monitoring water quality, and improving wastewater treatment, rather than applying excessive use of antimicrobials, can effectively prevent the development of AMR and release of resistant bacteria into the environment and food. The contribution of the environment to AMR development traditionally receives less attention, and, therefore, environmental aspects should be included more prominently in OH efforts to predict, detect and prevent the risks to health. This is of particular importance for low and middle-income countries with a lack of integration of the national AMR action plans (NAPs) with the aquaculture-producing environment. Integrated control of AMR in fisheries based on the OH approach can contribute to substantial decrease in resistance, and such is the case in Asia, where in aquaculture, the percentage of antimicrobial compounds with resistance exceeding 50% (P50) decreased from 52% to 22% within the period of the previous two decades.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152448
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2449: Effect of Mild Alkali Treatment on the
Authors: Zekun Xu, Xiaoning Liu, Chuangchuang Zhang, Mengting Ma, Zhongquan Sui, Harold Corke
First page: 2449
Abstract: Mild alkali treatment can potentially be developed as a greener alternative to the traditional alkali treatment of starch, but the effect of mild alkali on starch is still understudied. Normal and waxy rice starches were subjected to mild alkali combined with hydrothermal treatment to investigate their changes in physicochemical properties. After mild alkali treatment, the protein content of normal and waxy rice starches decreased from 0.76% to 0.23% and from 0.89% to 0.23%, respectively. Mild alkali treatment decreased gelatinization temperature but increased the swelling power and solubility of both starches. Mild alkali treatment also increased the gelatinization enthalpy of waxy rice starch from 20.01 J/g to 25.04 J/g. Mild alkali treatment at room temperature increased the pasting viscosities of both normal and waxy rice starches, whereas at high temperature, it decreased pasting viscosities during hydrothermal treatment. Alkali treatment significantly changed the properties of normal and waxy rice starch by the ionization of hydroxyl groups and the removal of starch granule-associated proteins. Hydrothermal conditions promoted the effect of alkali. The combination of hydrothermal and alkali treatment led to greater changes in starch properties.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152449
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2450: Exploring the Potential of Anthocyanin-Based
Edible Coatings in Confectionery—Temperature Stability, pH, and
Biocapacity
Authors: Carmo Serrano, Beatriz Lamas, M. Conceição Oliveira, Maria Paula Duarte
First page: 2450
Abstract: This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152450
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2451: Direct Determination of Glyphosate and Its
Metabolites in Foods of Animal Origin by Liquid
Chromatography–Tandem Mass Spectrometry
Authors: Marija Denžić Lugomer, Nina Bilandžić, Damir Pavliček, Tiana Novosel
First page: 2451
Abstract: Glyphosate is the most used herbicide in agriculture. Its major metabolite is AMPA (aminomethylphosphonic acid), but N-acetyl-AMPA and N-acetylglyphosate are also metabolites of interest. For risk assessment, a general residue definition was proposed as the sum of glyphosate, AMPA, N-acetyl-glyphosate and N-acetyl-AMPA, expressed as glyphosate. A confirmatory method for glyphosate in fat, liver and kidneys, as well as a confirmatory method for AMPA and N-acetyl-glyphosate in all matrices, are still missing. In this paper, we present a method for the quantitative determination of glyphosate residues and its metabolites AMPA, N-acetyl-AMPA and N-acetyl-glyphosate by liquid chromatography–mass spectrometry (LC-MS/MS) in adipose tissue, liver, eggs, milk and honey without derivatization. Different chromatographic columns were tested, with the Hypercarb column providing the best results. The analytes were eluted with mobile phases of acidified water with 1.2% formic acid and 0.5% formic acid in acetonitrile. Sample purification procedures were also optimized by varying the solvent extraction mixtures (water, methanol and mixture ψ (methanol, water) = 1:1, each with the addition of 1% formic acid (v/v)), using different sorbents in solid phase extraction (SPE) (polymeric cationic (PCX) and anionic (PAX)) and using dispersive solid phase extraction (dSPE) (C18 and PSA) by modifying the extraction procedures. Finally, the analytes were extracted from the samples with 1% formic acid in water (v/v). Milk and adipose tissue were purified by the addition of dichloromethane, while liver and egg samples were purified by SPE with a mixed cation exchange sorbent and ultrafiltration with cut-off filters. The proposed analytical procedures were validated according to SANTE/11312/2021 guidelines: linearity, limits of quantification, precision and accuracy were determined for all matrices. The limits of quantification (LOQs) ranged from 0.025 to 0.2 mg kg−1. Precision, expressed as relative standard deviation, was <20%, while accuracy, expressed as analytical recovery, ranged from 70% to 120%. During method validation, the measurement uncertainty was estimated to be <50% for all analytes. Good validation parameters according to the SANTE document were achieved for all analytes. Therefore, the method can be considered reliable and sensitive enough for routine monitoring of polar pesticides. The application of the accredited method in routine analysis will provide data that are useful for the re-evaluation of risk assessment studies in foods of animal origin.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152451
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2452: A Comparative Study of Microbial Communities,
Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice
Wines with Hongqu and Xiaoqu as Fermentation Starters
Authors: Yingyin Yan, Zihua Liang, Yujia Huo, Qi Wu, Li Ni, Xucong Lv
First page: 2452
Abstract: Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152452
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2453: A Review of Whey Protein-Based Bioactive
Delivery Systems: Design, Fabrication, and Application
Authors: Liming Jiang, Zhiheng Zhang, Chao Qiu, Jinsheng Wen
First page: 2453
Abstract: The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be used to construct a variety of edible carrier systems that can improve the performance of bioactive ingredients. These carrier systems are being used by the food and biomedical industries to encapsulate, protect, and deliver a variety of bioactive agents. In this article, we begin by providing an overview of the molecular and functional characteristics of whey proteins, and then discuss their interactions with various kinds of bioactive agents. The ability of whey proteins to be used as building blocks to assemble different kinds of carrier systems is then discussed, including nanoparticles, hydrogels, oleogels, bigels, nanofibers, nanotubes, and nanoemulsions. Moreover, applications of these carrier systems are highlighted. Different kinds of whey protein-based carriers can be used to encapsulate, protect, and deliver bioactive agents. Each kind of carrier has its own characteristics, which make them suitable for different application needs in foods and other products. Previous studies suggest that whey protein-based carriers are particularly suitable for protecting chemically labile bioactive agents and for prolonging their release profiles. In the future, it is likely that the applications of whey protein-based carriers in the food and pharmaceutical fields will expand.
Citation: Foods
PubDate: 2024-08-02
DOI: 10.3390/foods13152453
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2454: GC-MS and Sensory Analysis of Aqueous Extracts
of Monovarietal American Hops, Produced Using the Synergy Pure™
Extraction Technique
Authors: Gianluca Tripodi, Alessio Cappelli, Marta Ferluga, Giovanna Dima, Mauro Zaninelli
First page: 2454
Abstract: Aqueous extracts from four different American hops varieties (Mosaic, Chinook, Citra, and Centennial) were produced using the Synergy Pure technique, an innovative extraction distillation process developed by Synergy Flavours, a global specialist in the manufacturing of flavors, extracts and essences. This process is able to preserve and maximize the aromatic characteristics without increasing the bitterness of the final product. Therefore, the aim of this work is to identify the volatile and sensory characteristics of these extracts, with the additional aim to assess their suitability for brewing. GC-MS and sensory analyses were carried out on the four different aqueous extracts. The results highlighted the presence of 33 volatile compounds in a quantity that allowed us to identify the characteristics of the varieties under investigation in each extract. Sensory analysis was carried out using the expert sensory profiling technique. The results regarding the olfactory analysis of the extracts allowed us to define the aroma profiles of the four extracts, highlighting their strong correspondence with the characteristic of the varieties under investigation. Finally, the results showed that the aqueous extracts produced using the Synergy Pure extraction technique had a richer aroma profile, highlighting its higher aptitude in beer production.
Citation: Foods
PubDate: 2024-08-03
DOI: 10.3390/foods13152454
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2455: Fermentation Performances and Aroma
Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine
Production
Authors: Federico Bianchi, Michele Avesani, Marilinda Lorenzini, Giacomo Zapparoli, Barbara Simonato
First page: 2455
Abstract: This study evaluates the fermentation performances of non-Saccharomyces strains in fermenting cherry must from Italian cherries unsuitable for selling and not intended to be consumed fresh, and their effects on the chemical composition of the resulting wine. Fermentation trials in 100 and 500 mL of must were carried out to select 21 strains belonging to 11 non-Saccharomyces species. Cherry wines obtained by six select strains were chemically analyzed for fixed and volatile compounds. Quantitative data were statistically analyzed by agglomerative hierarchical clustering, partial least squared discriminant analysis, and principal component analysis. Wines revealed significant differences in their composition. Lactic acid and phenylethyl acetate levels were very high in wines produced by Lachancea and Hanseniaspora, respectively. Compared to S. cerevisiae wine, non-Saccharomyces wines had a lower content of fatty acid ethyl esters 4-vinyl guaiacol and 4-vinyl phenol. The multivariate analysis discriminated between wines, demonstrating the different contributions of each strain to aroma components. Specifically, all wines from non-Saccharomyces strains were kept strictly separate from the control wine. This study provided comprehensive characterization traits for non-conventional strains that enhance the aroma complexity of cherry-based wine. The use of these yeasts in cherry wine production appears promising. Further investigation is required to ascertain their suitability for larger-scale fermentation.
Citation: Foods
PubDate: 2024-08-03
DOI: 10.3390/foods13152455
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2456: Sensory Analysis Performed within Augmented
Virtuality System: Impact on Hedonic Scores, Engagement, and Presence
Level
Authors: José Carlos Ribeiro, Célia Rocha, Bruna Barbosa, Rui Costa Lima, Luís Miguel Cunha
First page: 2456
Abstract: Sensory analysis methodologies are performed in sensory booths designed to minimise external stimuli, lacking ecological validity. Immersive environments are used to introduce contextual cues, but there is a lack of studies using mixed reality systems. The main goal of this study was to evaluate an augmented virtuality (AV) system where participants are inserted into a virtual environment and evaluate a real product, being able to interact with both dimensions. A panel of 102 consumers evaluated five samples of commercial peach nectars in three sessions, each in a different environment: public food court, living room (AV environments), and laboratory (traditional sensory booth). Consumers rated overall liking, followed by open comments, and also answered an Engagement (EQ) and a Presence Questionnaire (PQ). The type of environment only affected hedonic discrimination among samples, with the laboratory setting being the only one with sample discrimination. Nonetheless, each sample was not evaluated differently across the different environments. Concerning engagement, the environment only significantly influenced the EQ’s ‘Affective Value’ factor, being higher when using an AV system. The level of presence in the virtual environment was significantly higher in the public food court, being significantly correlated with the EQ factor scores.
Citation: Foods
PubDate: 2024-08-03
DOI: 10.3390/foods13152456
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2457: A Survey on Potentially Beneficial and
Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the
European Market
Authors: Luigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, Annalisa Scroccarello, Flavio Della Pelle, Dario Compagnone, Giampiero Sacchetti, Dino Mastrocola, Maria Martuscelli
First page: 2457
Abstract: Cocoa (Theobroma cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process on their pH, color, and compositional traits, as well as their content of biogenic amines and salsolinol, was evaluated. The phenolic fraction was also investigated through both common and emerging methods. The results depict that the influence of the agronomical practices (organic/conventional) did not significantly (p < 0.05) affect the composition of the cocoa powders; similarly, the roasting process was not a determinant of the compounds traced. On the other hand, the alkalinization process greatly impacted color and pH, no matter the cocoa’s provenience or obtention or other processes, also resulting in reducing the phenolic fraction of the treated samples. Principal component analysis confirmed that the alkali process acts on pH, color, and phenolic composition but not on the content of other bioactive molecules (biogenic amines and salsolinol). All the samples were safe, while the alkalized powders saw a great reduction in beneficial biocompounds. A novel strategy could be to emphasize on the label whether cocoa powder is non-alkalized to meet the demand for more beneficial products.
Citation: Foods
PubDate: 2024-08-03
DOI: 10.3390/foods13152457
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2458: Impact of Mechanical and Manual Peeling on the
Volatile Profile of White Pepper (Piper nigrum L.)
Authors: Yuan Zhang, Peiyao Yu, Lijiao Wei, Bing Zhang, Dezhan Shen, Zhenhua Zhao, Xinbo Guo
First page: 2458
Abstract: Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and β-caryophyllene, δ-elemene, and α-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, β-caryophyllene, and α-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor.
Citation: Foods
PubDate: 2024-08-03
DOI: 10.3390/foods13152458
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2459: Early Detection of Food Safety and Spoilage
Incidents Based on Live Microbiome Profiling and PMA-qPCR Monitoring of
Indicators
Authors: May Cohen Hakmon, Keren Buhnik-Rosenblau, Hila Hanani, Hila Korach-Rechtman, Dagan Mor, Erez Etkin, Yechezkel Kashi
First page: 2459
Abstract: The early detection of spoilage microorganisms and food pathogens is of paramount importance in food production systems. We propose a novel strategy for the early detection of food production defects, harnessing the product microbiome. We hypothesize that by establishing microbiome datasets of proper and defective batches, indicator bacteria signaling production errors can be identified and targeted for rapid quantification as part of routine practice. Using the production process of pastrami as a model, we characterized its live microbiome profiles throughout the production stages and in the final product, using propidium monoazide treatment followed by 16S rDNA sequencing. Pastrami demonstrated product-specific and consistent microbiome profiles predominated by Serratia and Vibrionimonas, with distinct microbial signatures across the production stages. Based on the established microbiome dataset, we were able to detect shifts in the microbiome profile of a defective batch produced under lactate deficiency. The most substantial changes were observed as increased relative abundances of Vibrio and Lactobacillus, which were subsequently defined as potential lactate-deficiency indicators. PMA-qPCR efficiently detected increased levels of these species, thus proving useful in rapidly pinpointing the production defect. This approach offers the possibility of the in-house detection of defective production events with same-day results, promoting safer food production systems.
Citation: Foods
PubDate: 2024-08-03
DOI: 10.3390/foods13152459
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2460: Gastrodin Alleviates DSS-Induced Colitis in
Mice through Strengthening Intestinal Barrier and Modulating Gut
Microbiota
Authors: Jiahui Li, Jinhui Jia, Yue Teng, Chunyuan Xie, Chunwei Li, Beiwei Zhu, Xiaodong Xia
First page: 2460
Abstract: Inflammatory bowel diseases (IBDs) are commonly associated with dysfunctional intestinal barriers and disturbed gut microbiota. Gastrodin, a major bioactive ingredient of Gastrodia elata Blume, has been shown to exhibit anti-oxidation and anti-inflammation properties and could mitigate non-alcoholic fatty liver disease, but its role in modulating IBD remains elusive. The aim of this study was to investigate the impact of gastrodin on DSS-induced colitis in mice and explore its potential mechanisms. Gastrodin supplementation alleviated clinical symptoms such as weight loss, a shortened colon, and a high disease activity index. Meanwhile, gastrodin strengthened the intestinal barrier by increasing the 0expression of tight junction proteins and mucin. Furthermore, Gastrodin significantly reduced pro-inflammatory cytokine secretion in mice by downregulating the NF-κB and MAPK pathways. Gut microbiota analysis showed that gastrodin improved the DSS-disrupted microbiota of mice. These findings demonstrate that gastrodin could attenuate DSS-induced colitis by enhancing the intestinal barrier and modulating the gut microbiota, providing support for the development of a gastrodin-based strategy to prevent or combat IBD.
Citation: Foods
PubDate: 2024-08-03
DOI: 10.3390/foods13152460
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2461: Influence of the Culture Conditions on
Camellia sinensis Cell Cultures
Authors: Pilar Esteban-Campos, Pilar Vela, Raquel Rodríguez-Solana, José Ignacio López-Sánchez, Carmen Salinero, Efrén Pérez-Santín
First page: 2461
Abstract: Since the last century, it has been shown that dedifferentiated cells of Camellia sinensis can produce catechins and other secondary metabolites under in vitro conditions, with potential applications in the cosmetic, pharmaceutical and food industries. In this work, cell suspension cultures of a C. sinensis cell line (LSC-5Y) were established in a liquid medium in order to optimize the biomass productivity, catechin monomer (GC, EGC, C, EC, CG, and ECG) and alkaloid (TB and CAF) productivity. The following factors were evaluated: concentration of growth regulators (BA and IBA), inoculum size, age of the cell line, light exposure, and effect of biotic elicitors (MeJA and extracts of Ciborinia camelliae). GC, EGC, and ECG increased approximately 1.80-fold when the auxin IBA concentration was increased from 0.1 to 2.0 mg/L. In addition, better productivity of EGC, C, EC, and CAF was achieved by using inoculum densities between 50 and 100 g/L. Although lower inoculum densities (25 g/L) showed a higher growth rate (0.20 d−1), the use of inoculum densities higher than 25 g/L favors a 2–4-fold increase in total catechin (TC) productivity, with maximum productivity being reached after 21 days of culture. However, the cell line showed instability in TC productivity: in the short term (in three successive subcultures), the coefficient of variation was 32.80%, and catechin production capacity was 2.5 years with maximum productivity at 0.5 years. Finally, it was observed that ethanol, used as an elicitor solvent, has a strong elicitor effect capable of increasing the accumulation of catechins up to 5.24 times compared to the treatment without an elicitor.
Citation: Foods
PubDate: 2024-08-04
DOI: 10.3390/foods13152461
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2462: Role of Quinoa (Chenopodium quinoa Willd) and
Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and
Authors: John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
First page: 2462
Abstract: Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluated based on pH, acidity, Brix degrees, water-holding capacity (WHC), viscosity, and viscoelasticity. At the end of the long-term storage period, the pH, acidity, and WHC remained stable. During the entire storage period, the beverages maintained good bacterial, fungal, and lactic acid bacteria (LAB) counts. Quinoa and chickpea flour ratios of 50% showed a higher viscosity (18 Pa.s) and WHC (65%) during short-term storage (0–30 d), indicating that the presence of chickpea flour had a positive effect on these parameters, possibly because chickpea starch contains higher amounts of amylose and long-branch chain amylopectin, which impacts the retrogradation pattern under acidic and refrigerated conditions. However, at the end of storage (50 days), the same blend had a higher acidity, lower viscosity (0.78 Pa.s), and lower LAB counts (~1 × 108 CFU/mL), indicating that the increase in chickpea flour had an adverse long-term effect on these parameters. These results suggest that although different ratios of plant sources can improve the physical aspects, they need to be incorporated in a balanced manner to avoid negative effects on both short- and long-term storage, owing to the incorporation of different types of starches and proteins affecting the stability of the system.
Citation: Foods
PubDate: 2024-08-04
DOI: 10.3390/foods13152462
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2463: Antioxidant and Anti-Atherosclerosis
Activities of Hydrolyzed Jellyfish Collagen and Its Conjugate with Black
Jelly Mushroom Extract
Authors: Thunwa Binlateh, Pilaiwanwadee Hutamekalin, Soottawat Benjakul, Lalita Chotphruethipong
First page: 2463
Abstract: Atherosclerosis, a noncommunicable disease caused by cholesterol plaque, can cause chronic diseases. The antiplatelet medicines used in its treatment can cause complications. Marine collagen peptides can be used as a natural atherosclerosis remedy. The present study investigated the preparation and characterization of hydrolyzed collagen (HC) from jellyfish and its conjugation with black jelly mushroom extract (BJME). Their cytotoxicity and ability to prevent cholesterol-induced endothelial cell injury were also examined. HC was prepared using Alcalase or papain hydrolysis (0.2–0.4 units/g of dry matter (DM)). Higher yield, degree of hydrolysis, and antioxidant activities (AAs) were found in the HC obtained from Alcalase, especially at 0.4 units/g DM (A-0.4), compared to other processes (p < 0.05). Thus, A-0.4 was further conjugated with BJME (1–4%, w/w of HC). The HC-2%BJME conjugate showed the highest surface hydrophobicity and AAs compared to other samples. The FTIR spectra and size distribution also confirmed the conjugation between HC and BJME. When EA.hy926 endothelial cells were treated with HC or HC-2%BJME (25–1000 µg/mL), HC-2%BJME had no cytotoxicity, whereas HC at 1000 µg/mL induced cytotoxicity (p < 0.05). Both samples also exhibited protective ability against cholesterol-induced apoptosis and VE-cadherin downregulation of cells. Therefore, HC and conjugate could be natural agents for preventing atherosclerosis.
Citation: Foods
PubDate: 2024-08-04
DOI: 10.3390/foods13152463
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2464: Liver-Targeted Nanoparticles Loaded with
Cannabidiol Based on Redox Response for Effective Alleviation of Acute
Liver Injury
Authors: Xuan Zhang, Xiangzhou Yi, Xia Gao, Yongcheng Li, Xuanri Shen
First page: 2464
Abstract: The purpose of this work was to construct liver-targeted nanoparticles based on the redox response to effectively deliver cannabidiol (CBD) for the prevention of acute liver injury (ALI). CBD-loaded nanoparticles (CBD NPs) with a particle size of 126.5 ± 1.56 nm were prepared using the polymer DA-PP-LA obtained by grafting pullulan polysaccharide with deoxycholic acid (DA) and α-lipoic acid (α-LA). CBD NPs showed typical redox-response release behavior. Interestingly, CBD NPs exhibited admirable liver targeting ability, significantly accumulated in the liver, and effectively promoted the internalization of CBD in liver cells, thus effectively reducing the H2O2-induced oxidative damage of HepG2 cells and avoiding apoptosis. More importantly, CBD NPs effectively prevented CCl4-induced ALI by protecting liver function, ameliorating oxidative stress levels, inhibiting the production of inflammatory factors, and protecting the liver from histological damage. This study provides a promising strategy for achieving targeted delivery of CBD NPs in the liver, thereby effectively preventing ALI.
Citation: Foods
PubDate: 2024-08-04
DOI: 10.3390/foods13152464
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2465: Antibacterial Activity of Ethanol Extract from
Australian Finger Lime
Authors: Ruimin Zhang, Zhengyan Fan, Congyi Zhu, Yongjing Huang, Pingzhi Wu, Jiwu Zeng
First page: 2465
Abstract: Australian finger lime (Citrus australasica L.) has become increasingly popular due to its potent antioxidant capacity and health-promoting benefits. This study aimed to determine the chemical composition, antibacterial characteristics, and mechanism of finger lime extract. The finger lime extracts were obtained from the fruit of the Australian finger lime by the ethanol extraction method. The antibacterial activity of the extract was examined by detecting the minimum inhibitory concentration (MIC) for two Gram-positive and four Gram-negative bacterial strains in vitro, as well as by assessing variations in the number of bacteria for Candidatus Liberibacter asiaticus (CLas) in vivo. GC-MS analysis was used to identify the antibacterial compounds of the extract. The antibacterial mechanisms were investigated by assessing cell permeability and membrane integrity, and the bacterial morphology was examined using scanning electron microscopy. The extract demonstrated significant antibacterial activity against Staphylococcus aureus, Bacillus subtilis, and Gram-negative bacterial species, such as Escherichia coli, Agrobacterium tumefaciens, Xanthomonas campestris, Xanthomonas citri, and CLas. Among the six strains evaluated in vitro, B. subtilis showed the highest susceptibility to the antimicrobial effects of finger lime extract. The minimum inhibitory concentration (MIC) of the extract against the tested microorganisms varied between 500 and 1000 μg/mL. In addition, the extract was proven effective in suppressing CLas in vivo, as indicated by the lower CLas titers in the treated leaves compared to the control. A total of 360 compounds, including carbohydrates (31.159%), organic acid (30.909%), alcohols (13.380%), polyphenols (5.660%), esters (3.796%), and alkaloids (0.612%), were identified in the extract. We predicted that the primary bioactive compounds responsible for the antibacterial effects of the extract were quinic acid and other polyphenols, as well as alkaloids. The morphology of the tested microbes was altered and damaged, leading to lysis of the cell wall, cell content leakage, and cell death. Based on the results, ethanol extracts from finger lime may be a fitting substitute for synthetic bactericides in food and plant protection.
Citation: Foods
PubDate: 2024-08-05
DOI: 10.3390/foods13152465
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2466: Correction: Liu et al. Glucoraphanin
Accumulation via Glucoraphanin Synthesis Promotion during Broccoli
Germination. Foods 2024, 13, 41
Authors: Guangmin Liu, Hongju He, Pengjie Wang, Xirui Zhao, Fazheng Ren
First page: 2466
Abstract: In the original publication [...]
Citation: Foods
PubDate: 2024-08-05
DOI: 10.3390/foods13152466
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2467: Protective Effects of an Octapeptide
Identified from Riceberry™ (Oryza sativa) Protein Hydrolysate on
Oxidative and Endoplasmic Reticulum (ER) Stress in L929 Cells
Authors: Sucheewin Krobthong, Theeranuch Jaroenchuensiri, Yodying Yingchutrakul, Pichayapa Sukmak, Wonnop Visessanguan, Pawin Pongkorpsakol, Tatpong Tulyananda, Chanat Aonbangkhen
First page: 2467
Abstract: Reactive oxygen species (ROS) play a critical role in oxidative stress and cellular damage, underscoring the importance of identifying potent antioxidants. This research focuses on the antioxidant capabilities of Riceberry™-derived peptides and their protective effects against oxidative and endoplasmic reticulum (ER) stress in L929 cells. By simulating human digestion, Riceberry™ protein hydrolysate was generated, from which antioxidant peptides were isolated using OFFGEL electrophoresis and LC-MS/MS. Notably, an octapeptide (VPAGVAHW) from the hydrolysate demonstrated significant antioxidant activity, particularly against oxidative stress induced by iodoacetic acid (IAA) or hydrogen peroxide (H2O2) and ER stress caused by tunicamycin (TM) in L929 cells. This peptide’s effectiveness was evident in its dose-dependent ability to enhance cell viability and mitigate stress effects, although its efficiency varied with the stress inducer. Our study suggests that Riceberry™-derived peptides could serve as a promising natural antioxidant with potential benefits for health promotion and applications in the food industry, offering an environmentally friendly alternative to synthetic antioxidants.
Citation: Foods
PubDate: 2024-08-05
DOI: 10.3390/foods13152467
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2468: Effects of High-Hydrostatic-Pressure Treatment
on Polyphenols and Volatile Aromatic Compounds in Marselan Wine
Authors: Zicheng Yi, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang, Qian Ge
First page: 2468
Abstract: This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of polyphenols and volatile aromatic compounds were compared before and after HHP treatment; the results indicated that HHP treatment at 300 MPa for 20 min significantly increased the total polyphenol content to 369.70 mg/L, a rise of 35.82%. The contents of key polyphenols, such as resveratrol and protocatechuic acid, were significantly enhanced. Furthermore, while the total content of volatile aromatic compounds did not change significantly under this condition compared to the untreated samples, the concentration of ester compounds significantly increased to 1.81 times that of the untreated group, thereby enriching the floral and fruity aromas of the wine and effectively improving its aromatic profile and sensory quality. Principal component analysis (PCA) further validated the positive impact of HHP treatment on the flavor characteristics of Marselan red wine. These findings provide technical support for the use of HHP in improving wine quality.
Citation: Foods
PubDate: 2024-08-05
DOI: 10.3390/foods13152468
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2469: The Contribution of Trichoderma viride and
Metallothioneins in Enhancing the Seed Quality of Avena sativa L. in
Cd-Contaminated Soil
Authors: Wiktoria Konieczna, Sena Turkan, Marzena Warchoł, Edyta Skrzypek, Grażyna B. Dąbrowska, Agnieszka Mierek-Adamska
First page: 2469
Abstract: Pollution of arable land with heavy metals is a worldwide problem. Cadmium (Cd) is a toxic metal that poses a severe threat to humans’ and animals’ health and lives. Plants can easily absorb Cd from the soil, and plant-based food is the main means of exposure to this hazardous element for humans and animals. Phytoremediation is a promising plant-based approach to removing heavy metals from the soil, and plant growth-promoting micro-organisms such as the fungi Trichoderma can enhance the ability of plants to accumulate metals. Inoculation of Avena sativa L. (oat) with Trichoderma viride enhances germination and seedling growth in the presence of Cd and, in this study, the growth of 6-month-old oat plants in Cd-contaminated soil was not increased by inoculation with T. viride, but a 1.7-fold increase in yield was observed. The content of Cd in oat shoots depended on the Cd content in the soil. Still, it was unaffected by the inoculation with T. viride. A. sativa metallothioneins (AsMTs) participate in plant–fungi interaction, however, their role in this study depended on MT type and Cd concentration. The inoculation of A. sativa with T. viride could be a promising approach to obtaining a high yield in Cd-contaminated soil without increasing the Cd content in the plant.
Citation: Foods
PubDate: 2024-08-05
DOI: 10.3390/foods13152469
Issue No: Vol. 13, No. 15 (2024)
- Foods, Vol. 13, Pages 2470: Level of Adoption of Hygiene Practices in
Small-Scale Dairy Plants in Serbia
Authors: Ilija Djekić, Nada Smigic, Zorana Miloradovic, Biljana Aleksic, Marijana Maslovarić, Rade Jovanović, Nataša Tolimir, Predrag Pudja, Jelena Miocinovic
First page: 2470
Abstract: The main aim of this study was to analyze hygiene practices in small-scale dairy plants (SSDPs) in Serbia. A total of 60 plants were included in the research. A survey questionnaire used for SSDPs was designed to obtain the main information about hygiene practices they perform, as well as the data about the SSDPs, their production portfolio, and improvement plans. For the purpose of this study, a good hygiene practice score (GHPS) was calculated showing that the average score is 75%, spanning from 71.4% to 80.3% depending on the type of dairy plant. This study showed that the biggest challenges for small-scale dairy plants are associated with adequate labeling and external analysis of their dairy products, followed by record keeping and use of appropriate food contact materials. As expected, registered and approved SSDPs had higher GHPS scores and more information on their labels than those still in the approval or registration process. This study confirms the need for supporting this type of dairy producer to improve two main pillars of their business—the infrastructure for where they produce dairy products and awareness/knowledge of food safety legislative requirements. At the same time, approved processors are significantly underutilizing their processing capacity, which implies the need for both policy change consideration and educational initiatives. The policy changes should aim to align regulations with small-scale dairy processing realities.
Citation: Foods
PubDate: 2024-08-05
DOI: 10.3390/foods13152470
Issue No: Vol. 13, No. 15 (2024)
