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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. 12, Pages 4236: Effects of Daily Ingestion of Two SunGold
Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A
Randomized, Cross-Over, Exploratory Intervention Study
Authors: Suman Mishra, Kerry Bentley-Hewitt, Tony McGhie, Karl Fraser, Duncan Hedderley, Sheridan Martell, Hannah Dinnan, John Monro
First page: 4236
Abstract: Kiwifruit contain many components, some considered beneficial, such as vitamins, phytochemicals and dietary fibre, and others potentially harmful, such as fructose and glucose in fruit sugars. In a 6-week, randomised, crossover study aimed at exploring the net effects of daily consumption of kiwifruit, 23 healthy participants consumed two Actinidia chinensis var. chinensis ‘Zesy002’ (marketed as Zespri™ SunGold™ Kiwifruit) per day as part of their customary diet (intervention) or without kiwifruit (control) as their customary diet for 6 weeks in a cross-over study. Anthropometric data, venous blood, and urine samples were collected at the start and end of the 6-week intervention and control periods for the measurement of physical changes, plasma glucose, insulin, glycated haemoglobin, short-chain fatty acids, blood lipids, uric acid, inflammatory biomarkers, and urinary ascorbic acid. Variables were measured between the start and finish of interventions, and between intervention and control periods. Food diaries were completed on the 3 days before blood sampling to estimate dietary ascorbic acid and dietary fibre intakes. Despite urinary vitamin C and food diaries indicating compliance, and good precision in measurements, there were no appreciable changes in biomarkers during the study, either within or between intervention and control periods, that would indicate a change in health status. Thus, the sizes of any effects of kiwifruit ingestion were too small to become significant under the test conditions used, indicating a high probability that daily ingestion of two SunGold kiwifruit is safe with respect to metabolic health.
Citation: Foods
PubDate: 2023-11-23
DOI: 10.3390/foods12234236
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4237: Machine Learning Approach to Comparing Fatty
Acid Profiles of Common Food Products Sold on Romanian Market
Authors: Florina-Dorina Covaciu, Camelia Berghian-Grosan, Ariana Raluca Hategan, Dana Alina Magdas, Adriana Dehelean, Gabriela Cristea
First page: 4237
Abstract: Food composition issues represent an increasing concern nowadays, in the context of diverse food commodity varieties. The contents and types of fatty acids are a constant preoccupation among consumers because of their reflections of nutrition and health problems. This study aims to find the best tool for the rapid and reliable identification of similarities and differences among several food items from a fatty acid profile perspective. An acknowledged GC-FID method was considered, while, for a better interpretation of the analytical results, machine learning algorithms were used. It was possible to develop a recognition model able to simultaneously differentiate, with an accuracy of 79.3%, nine product types using the bagged tree ensemble model. The low number of samples or some similarities among the classes could be responsible for the wrong assignments that occurred, especially in the biscuit, wafer and instant soup classes. Better accuracies values of 95, 86.1, and 97.8% were obtained when the products were grouped into three categories: (1) sunflower oil, mayonnaise, margarine, and cream cheese; (2) biscuits, cookies, margarine, and wafers; and (3) sunflower oil, chips, and instant soup.
Citation: Foods
PubDate: 2023-11-23
DOI: 10.3390/foods12234237
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4238: Changes in Composition of Some Bioactive
Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains
into a Standard Yogurt Starter Culture
Authors: Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Alexander V. Shabaev, Tatyana V. Fedorova
First page: 4238
Abstract: Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the L. paracasei probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: Streptococcus thermophilus 16t and either Lactobacillus delbrueckii Lb100 or L. delbrueckii Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with L. paracasei had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of L. paracasei KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
Citation: Foods
PubDate: 2023-11-23
DOI: 10.3390/foods12234238
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4239: The Research Field of Meat Preservation: A
Scientometric and Visualization Analysis Based on the Web of Science
Authors: Jingjing Zhang, Zixiang Wei, Ting Lu, Xingzhen Qi, Lan Xie, Silvia Vincenzetti, Paolo Polidori, Lanjie Li, Guiqin Liu
First page: 4239
Abstract: Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of “basic research—technological application—integration of technology with fundamental research,” aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline’s development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234239
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4240: Assessing the Effect of Flour (White or
Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of
Bread in Spain
Authors: Manuel Gómez, Andrea Casado, Irma Caro
First page: 4240
Abstract: Bread is the staple food in many parts of the world. Like other foods, bread can contain mycotoxins resulting from microbial development throughout the supply chain (from field to table). In this study, baguette-style bread from small artisanal bakeries (direct) and supermarkets (par-baked loaves made by large companies) in Castile and Leon (Spain) was analyzed. Both white and whole-grain breads were collected from all retail outlets. The mycotoxins analyzed included deoxynivalenol (DON), ochratoxin (OTA), and aflatoxin B1 and B2 (AFB1, AFB2). All of the bread samples studied had mycotoxin levels below the maximum limits established by legislation. The presence of DON was higher than that of OTA, and AFB1 and AFB2 could not be quantified. Industrial breads had higher levels of DON and OTA (only in the whole-grain breads) compared to artisanal breads. However, no significant differences were found between white and industrial breads beyond those mentioned above. These results demonstrate that the established control chains ensure low mycotoxin content in bread of this type.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234240
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4241: A Study on the Structural and Digestive
Properties of Rice Starch–Hydrocolloid Complexes Treated with
Heat–Moisture Treatment
Authors: Yu Zhang, Boxin Dou, Jianhui Jia, Ying Liu, Na Zhang
First page: 4241
Abstract: Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat–moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G′, G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234241
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4242: Dynamic Changes in Microbial Communities,
Authors: Xiaoya Wu, Yue Zhang, Baoshan Zhang, Honglei Tian, Yan Liang, Hui Dang, Yu Zhao
First page: 4242
Abstract: In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation. The sequencing analysis showed that Komagataeibacter was the most predominant bacterium. Aspergillus and Zygosaccharomyces were the dominant fungi before fermentation whereas Zygosaccharomyces and Derkella were the dominant fungi after 3 days of fermentation. The physicochemical analysis revealed that acetic acid, glucuronic acid, and polyphenols increased by 10.22 g/L, 0.08 g/L, and 177.40 mg/L, respectively, by the end of fermentation. The GC-MS analysis showed that a total of 49 volatile compounds were detected during the fermentation. Moreover, there were great differences in volatile components among the kombucha samples with different fermentation times. Furthermore, the relevance among microbial community and volatile compounds was evaluated through correlation network analysis. The results suggested that Komagataeibacter, Aspergillus, Zygosaccharomyces, and Dekkera were closely related to the main volatile compounds of FBT kombucha. The results in this study may provide deep understanding for constructing the microbiota and improving the quality of FBT kombucha.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234242
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4243: Insects as Valuable Sources of Protein and
Peptides: Production, Functional Properties, and Challenges
Authors: Fatin Fayuni Binti Hasnan, Yiming Feng, Taozhu Sun, Katheryn Parraga, Michael Schwarz, Mohammad Zarei
First page: 4243
Abstract: As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins’ solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects’ promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234243
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4244: Polycaprolactone-Based Films Incorporated with
Birch Tar—Thermal, Physicochemical, Antibacterial, and Biodegradable
Properties
Authors: Agnieszka Richert, Ewa Olewnik-Kruszkowska, Rafał Malinowski, Agnieszka Kalwasińska, Maria Swiontek Brzezinska
First page: 4244
Abstract: We present new polymer materials consisting of polycaprolactone (PCL), polyethylene glycol (PEG), and birch tar (D). PEG was introduced into the polymer matrix in order to obtain a plasticizing effect, while tar was added to obtain antibacterial properties and to change the physicochemical properties of the film. The materials were obtained by the solvent method and characterized using a variety of methods to test their performance and susceptibility to biodegradation. The obtained data indicate that the introduction of the bioactive substance (D) into PCL improved the thermal stability and significantly lowered the Young’s modulus values of the tested polymers. Moreover, the addition of birch tar improved the barrier and bacteriostatic properties, resulting in a reduction in the growth of pathogenic bacteria on the surface of the film. The films are not mutagenic but are susceptible to biodegradation in various environments. Due to their properties, they have potential for application in agriculture and horticulture and for packaging food, mainly vegetables grown in the field.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234244
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4245: High-Pressure Inactivation of Bacillus cereus
in Human Breast Milk
Authors: Miroslava Jandová, Michaela Fišerová, Pavla Paterová, Lucie Cacková, Pavel Měřička, Jan Malý, Marian Kacerovský, Eliška Kovaříková, Jan Strohalm, Kateřina Demnerová, Jana Kadavá, Hana Sýkorová, Radomír Hyšpler, Dana Čížková, Aleš Bezrouk, Milan Houška
First page: 4245
Abstract: Although Holder pasteurization is the recommended method for processing breast milk, it does affect some of its nutritional and biological properties and is ineffective at inactivating spores. The aim of this study was to find and validate an alternative methodology for processing breast milk to increase its availability for newborn babies and reduce the financial loss associated with discarding milk that has become microbiologically positive. We prepared two series of breast milk samples inoculated with the Bacillus cereus (B. cereus) strain to verify the effectiveness of two high-pressure treatments: (1) 350 MPa/5 min/38 °C in four cycles and (2) cumulative pressure of 350 MPa/20 min/38 °C. We found that the use of pressure in cycles was statistically more effective than cumulative pressure. It reduced the number of spores by three to four orders of magnitude. We verified that the method was reproducible. The routine use of this method could lead to an increased availability of milk for newborn babies, and at the same time, reduce the amount of wasted milk. In addition, high-pressure treatment preserves the nutritional quality of milk.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234245
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4246: Agri-Food Value Chain Traceability Using
Blockchain Technology: Portuguese Hams’ Production Scenario
Authors: Miguel Arvana, Andre Dionisio Rocha, Jose Barata
First page: 4246
Abstract: The globalization of food markets has led companies to buy products not only locally, but also from other corners of the world. This has introduced complexity into supply chains, as products have to move longer distances and pass through more companies before reaching the end consumer. The meat industry has been no different. Events such as animal disease outbreaks have diminished consumer confidence in the industry and the supply chain. Coupled with this, consumers started demanding “more transparent” meat products. This has led companies to think about new traceability systems, which continue to enforce food safety and health rules, but at the same time enhance and make transparent to the consumer the origin and constitution of their products. This article proposes a traceability system in the agri-food (meat industry) with a multi-chain architecture, among them, blockchain. The use of blockchain in the traceability system helped to mitigate the omission of relevant data for the traceability process, allowing us to guarantee the immutability, reliability, and transparency of the data along the value chain. At the same time, the system was able to reduce the time of the traceability process by giving the user the possibility to access the traced information via a unique product identifier.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234246
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4247: Natural Food Resource Valorization by
Microwave Technology: Purslane Stabilization by Dielectric Heating
Authors: Marco Apicella, Giuseppe Amato, Pietro de Bartolomeis, Anna Angela Barba, Vincenzo De Feo
First page: 4247
Abstract: The application of microwave-assisted drying is a promising technique due to the features of process sustainability that are usable for responsible productions. It is largely applied for the stabilization of food products, especially in the agro-food sector. In this study, the weed Portulaca oleracea L. (purslane), with its richness in antioxidant components in addition to its recognized pharmacological properties, has been considered due to its potential to be a natural, well-accepted future food. Attention was focused on the role of the heat and mass transfer rates involved in the drying processes on the nutritional profile of the dried products. For this purpose, different drying protocols (convective, microwave irradiation, microwave-vacuum irradiation) were applied to different parts of purslane herb (apical, twigs, entire structures) and chemical characterizations were performed by a GC/MS analysis of the extracts of the dried products. The results show that microwave treatments can assure a better preservation of fatty acids such as SFAs, MUFAs, and PUFAs (which constitute over 90% of the total components in the apical part, 65% in twigs, and 85% in microwave-vacuum-dried entire purslane samples) and phytosterols (their highest preservation was found in microwave-dried twigs) compared with convective treatments. The chemical composition variability as well as treatment times depend on the drying rates (in microwave treatments, the times are on a minute scale and the rates are up to three orders of magnitude greater than convective ones), which in turn depend on the heating transport phenomena. This variability can lead towards products that are diversified by properties that transform a weed into a valorized food source.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234247
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4248: Milk Protein Hydrolysis by
Actinidin—Kinetic and Thermodynamic Characterisation and Comparison
to Bromelain and Papain
Authors: Surjit Kaur, Todor Vasiljevic, Thom Huppertz
First page: 4248
Abstract: Plant proteases, including actinidin, papain and bromelain, have been widely used in the food industry but with limited application in dairy systems. This research aimed to establish and compare operational parameters (kinetics, temperature, enzyme type, time and thermodynamics) relevant to the applications of these enzymes in the hydrolysis of whey protein isolates (WPI), whey protein concentrates (WPC) or milk protein concentrates (MPC). The degree of hydrolysis (DH) increased with the rise in temperature, and the maximum DH was achieved at 60 °C for all three dairy systems. The addition of papain resulted in a greater %DH of whey proteins in comparison to bromelain. The cleavage of proteins was clearly time-dependent (p < 0.05), while the pH did not change significantly (p > 0.05) during this time. PAGE analysis revealed that all three enzymes mainly acted on α-lactalbumin and αs-casein in WPI and MPC, respectively. Kinetic parameters from the Lineweaver–Burk plot at 60 °C using WPC and MPC as a substrate varied widely, establishing that WPC hydrolysis was characterised by a lower KM, higher kcat, kcat/KM and Vmax compared to MPC in the case of all three enzymes. The difference in kcat/KM values amongst all enzymes (actinidin > papain > bromelain) indicated the difference in the strength of substrate binding sites. The thermodynamic parameters of these enzymes with MPC and WPC were also determined at a temperature range of 15–60 °C, and the results indicate the potential application of papain and actinidin in the dairy industry.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234248
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4249: Iron Competition as an Important Mechanism of
Pulcherrimin-Producing Metschnikowia sp. Strains for Controlling
Postharvest Fungal Decays on Citrus Fruit
Authors: Shupei Wang, Zhimei Tan, Chenshu Wang, Wenqing Liu, Fangxue Hang, Xuemei He, Dongqing Ye, Li Li, Jian Sun
First page: 4249
Abstract: This study identified and tested fruit-isolated Metschnikowia yeasts against three major postharvest citrus pathogens, namely, Penicillium digitatum, Penicillium italicum, and Geotrichum citri-aurantii, and further evaluated the impact of FeCl3 on the biocontrol efficiency of pulcherrimin-producing M. pulcherrima strains. Based on the characterization of the pigmented halo surrounding the colonies and the analysis of the D1/D2 domain of 26S rDNA, a total of 46 Metschnikowia sp. were screened and identified. All 46 Metschnikowia strains significantly inhibited the hyphal growth of Penicillium digitatum, Penicillium italicum, and Geotrichum citri-aurantii, and effectively controlled the development of green mold, blue mold and sour rot of citrus fruit. The introduction of exogenous FeCl3 at certain concentrations did not significantly impact the pulcherriminic acid (PA) production of pigmented M. pulcherrima strains, but notably diminished the size of pigmented zones and the biocontrol efficacy against the three pathogens. Iron deficiency sensitivity experiments revealed that P. digitatum and P. italicum exhibited higher sensitivity compared to G. citri-aurantii, indicating that iron dependence varied among the three pathogens. These results suggested that M. pulcherrima strains, capable of producing high yields of PA, possessed great potential for use as biocontrol agents against postharvest citrus diseases. The biocontrol efficacy of these yeasts is mainly attributed to their ability to competitively deplete iron ions in a shared environment, with the magnitude of their pigmented halo directly correlating to their antagonistic capability. It is worth noting that the level of sensitivity of pathogens to iron deficiency might also affect the biocontrol effect of pulcherrimin-producing M. pulcherrima.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234249
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4250: Comparative Assessment of Lignan, Tocopherol,
Tocotrienol and Carotenoids in 40 Selected Varieties of Flaxseed (Linum
usitatissimum L.)
Authors: Zhimin Wu, Yazhi Li, Huajiao Qiu, Songhua Long, Xinlin Zhao, Yufu Wang, Xinbo Guo, Aliya Baitelenova, Caisheng Qiu
First page: 4250
Abstract: Multiple varieties of flaxseeds have been identified in the world, yet the relationship between these varieties, their agronomic traits, and their seeds’ quality remains unclear. This study aimed to determine the level of lignan, vitamins and carotenoids in 40 selected flaxseed varieties, and the relationship between varieties, agronomic traits, and seed quality was investigated. In this study, notably, fiber flax variety No. 225 exhibited the highest lignan content among all tested seeds. Additionally, oil variety No. 167 demonstrated the highest level of α-tocotrienol (α-T3), β-tocopherol (β-T), γ-tocotrienol (γ-T3), and β-carotene (β-Car.). Conversely, intermediate flax variety No. 16 displayed the highest content of α-tocopherol (α-T), but lowest content of lutein (Lut.), zeaxanthin (Zea.), β-carotene (β-Car.), and total carotenoids (Total Car.). Furthermore, a correlation was observed between petal color with the lignan, while a strong correlation has been explored in seed yield, seed type, plant natural height, and fiber content in straw. Nevertheless, further investigation is required to elucidate the internal relationship between varieties with compositions.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234250
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4251: Morin Treatment Delays the Ripening and
Senescence of Postharvest Mango Fruits
Authors: Lihong Guo, Kaiqi Liang, Xiaochun Huang, Weiqian Mai, Xuewu Duan, Fuwang Wu
First page: 4251
Abstract: A 0.005% and 0.01% morin treatment was applied to treat mango fruits stored under ambient conditions (25 ± 1 °C) with 85–90% relative humidity, and the effects on quality indexes, enzyme activity related to antioxidation and cell wall degradation, and gene expressions involved in ripening and senescence were explored. The results indicate that a 0.01% morin application effectively delayed fruit softening and yellowing and sustained the nutritional quality. After 12 days of storage, the contents of soluble sugar and carotenoid in the treatment groups were 68.54 mg/g and 11.20 mg/100 g, respectively, lower than those in control, while the vitamin C content in the treatment groups was 0.58 mg/g, higher than that in control. Moreover, a morin application successively enhanced the activity of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), but reduced the activity of polygalacturonase (PG) and pectin lyase (PL). Finally, real-time PCR and correlation analysis suggested that morin downregulated the ethylene biosynthesis (ACS and, ACO) and signal transduction (ETR1, ERS1, EIN2, and ERF1) genes, which is positively associated with softening enzymes (LOX, EXP, βGal, and EG), carotenoid synthesis enzymes (PSY and, LCYB), sucrose phosphate synthase (SPS), and uncoupling protein (UCP) gene expressions. Therefore, a 0.01% morin treatment might efficiently retard mango fruit ripening and senescence to sustain external and nutritional quality through ethylene-related pathways, which indicates its preservation application.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234251
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4252: Highly Sensitive Immunochromatographic
Detection of Porcine Myoglobin as Biomarker for Meat Authentication Using
Prussian Blue Nanozyme
Authors: Olga D. Hendrickson, Elena A. Zvereva, Boris B. Dzantiev, Anatoly V. Zherdev
First page: 4252
Abstract: This study was aimed at the sensitive immunodetection of porcine myoglobin (MG) as a species-specific biomarker in meat products. The enhanced lateral flow immunoassay (LFIA) was created in the sandwich format using monoclonal antibodies (Mab) with specificity to porcine MG and labeled by Prussian blue nanoparticles (PBNPs) as peroxidase-mimicking nanozymes. Signal amplification was provided by the colored product of oxidation catalyzed by the PBNPs. Several Mab–PBNP conjugates with different antibody loads were synthesized; the one that provided the best analytical characteristics of the LFIA was selected. Advanced optimization of the test system was carried out. As a result, the visual limit of detection (LOD) of MG was 1.5 ng/mL. Involvement of the catalytic nanozyme properties allowed the LOD to be decreased by ~9 times in comparison to the LFIA based on gold nanomarkers, and by ~27 times compared to the LFIA based on PBNP coloration. The assay time was 30 min, including catalytic enhancement. A simple technique of meat sample pre-treatment aimed at effective MG extraction and matrix disposal was proposed. The specificity of the LFIA towards the pork meat was demonstrated. The applicability of the created test system was shown by testing extracts obtained from finished meat products.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234252
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4253: Polyphenol Composition, Antioxidant Capacity
and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at
Different Maturity Stages
Authors: Zhipeng Zheng, Li Wu, Wei Deng, Kexin Yi, Yibin Li
First page: 4253
Abstract: An experiment was conducted on the polyphenol content, flavonoid content, anthocyanin content, and antioxidant capacity of Furong plum (Prunus salicina Lindl. cv. “furong”) at different maturity stages to determine the most suitable maturity stage. The inhibition of plum polyphenols on xanthine oxidase (XOD) was measured, and its kinetics were studied to reveal the inhibitory mechanism. The experimental results showed that the polyphenol, flavonoid and anthocyanin contents of plums at the ripe stage were the highest, reaching 320.46 mg GAE/100 g FW, 204.21 mg/100 g FW, and 66.24 mg/100 g FW, respectively, in comparison those of the plums at the immature and mid-ripe stages. The antioxidant capacity of the ripe plums was stronger than it was during the other stages of the plums growth. Among them, the total polyphenols of the ripe plums exhibited the strongest antioxidant capacity (IC50 values against DPPH and hydroxyl radicals were 28.19 ± 0.67 μg/mL and 198.16 ± 7.55 μg/mL, respectively), which was between the antioxidant capacity of the free polyphenols and bound polyphenols. The major phenolic monomer compounds of plum polyphenols were flavan-3-ols (epicatechin, catechin, proanthocyanidin, and procyanidin B2), flavonols (myricetin), and phenolic acids (chlorogenic acid, ferulic acid, and protocatechuic acid). Additionally, plum polyphenols exhibited a strong inhibitory effect on XOD, with an IC50 value of 77.64 μg/mL. The inhibition kinetics showed that plum polyphenols are mixed-type inhibitors that inhibit XOD activity and that the inhibition process is reversible. The calculated values of Ki and α were 16.53 mmol/L and 0.26, respectively.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234253
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4254: Current State of Milk, Dairy Products, Meat
and Meat Products, Eggs, Fish and Fishery Products Authentication and
Chemometrics
Authors: Slim Smaoui, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D’Amore, Theodoros Varzakas
First page: 4254
Abstract: Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers’ health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for these foods. The existence of accurate and automated analytical techniques in combination with available chemometric tools provides reliable information about adulteration and fraud. Therefore, the purpose of this review is to present the advances made through recent studies in terms of the analytical techniques and chemometric approaches that have been developed to address the authenticity issues in animal origin food products.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234254
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4255: Sea Buckthorn Pretreatment, Drying, and
Processing of High-Quality Products: Current Status and Trends
Authors: Xuetao Zhang, Mengqing Li, Lichun Zhu, Zhihua Geng, Xinyu Liu, Zheyu Cheng, Mengxu Zhao, Qian Zhang, Xuhai Yang
First page: 4255
Abstract: Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest. It can also be dried and processed into products such as dried sea buckthorn fruit, freeze-dried sea buckthorn powder, and sea buckthorn oil. This review, therefore, provides an overview of the existing state of drying and high-quality processing of sea buckthorn. The effects of different pretreatment and drying techniques on the drying characteristics and quality of sea buckthorn and the existing problems of superior-quality processing of sea buckthorn products are summarised. The development trend of sea buckthorn drying methods and the ways to achieve high-quality processing of sea buckthorn products are indicated. These ways are mainly related to the following: (1) The application of combined pretreatment and drying techniques to find a balance between economy, ecology, and efficiency; (2) Introducing new online measurement and control technology into drying equipment; (3) Optimising the existing process to form a complete sea buckthorn industrial chain and develop the sea buckthorn deep-processing industry.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234255
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4256: Antioxidant Activity, Formulation,
Optimization and Characterization of an Oil-in-Water Nanoemulsion Loaded
with Lingonberry (Vaccinium vitis-idaea L.) Leaves Polyphenol Extract
Authors: Siyu Wang, Yuan Cheng, Jingyi Wang, Miao Ding, Ziluan Fan
First page: 4256
Abstract: The active ingredients in lingonberry leaves and their beneficial properties to the human body have been well confirmed. In order to improve the stability and antioxidant activity of the active ingredients in lingonberry leaves, the response surface optimization method was used to prepare an oil-in-water nanoemulsion of polyphenol extract from lingonberry leaves. The active components in the extract were analyzed by ultra-performance liquid chromatography with triple quadrupole mass spectrometry (UPLC-TQ-MS), and bioactive compounds such as apigenin, sorbitol, and hesperidin were mainly found. Nanoemulsion droplets of 120 nm in diameter were prepared using ultrasonic emulsification. The optimal nanoemulsion formulation was determined through rigorous testing, and it was determined to be 10% (w/w) lingonberry extract and 20% (w/w) medium chain triglyceride (MCT). Additionally, a surfactant mixture was used, which combined soy protein isolate (SPI) and whey protein isolate (WPI) at 4% (w/w). The preparation method utilized ultrasonic emulsification, applying an ultrasonic power of 360 W for a duration of 300 s. The antioxidant activity (DPPH inhibition rate, ABTS inhibition rate and total reducing power) of the lingonberry nanoemulsion was significantly higher than that of the lingonberry polyphenol (LBP) extract. The nanoemulsion prepared using the optimal formulation had an entrapping efficiency of 73.25% ± 0.73% and a diameter of 114.52 ± 0.015 nm, with a satisfactory particle size of nanoscale and a PDI of 0.119 ± 0.065, demonstrating good stability of the emulsion.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234256
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4257: The Development of Novel Functional Corn
Flakes Produced from Different Types of Maize (Zea mays L.)
Authors: Milenko Košutić, Ivica Djalović, Jelena Filipović, Snežana Jakšić, Vladimir Filipović, Milica Nićetin, Biljana Lončar
First page: 4257
Abstract: Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59. Overall, the combination of Tukey’s HSD test and PCA enabled a comprehensive analysis of the observed corn products and allowed us to identify satiating and significant differences between attributes and create a classification of the samples based on those differences. Corn flakes from black corn flour on a screw speed of 350 rpm is a new product with good physical–technological and functional properties due to a higher level of antioxidant activity. The last three samples have a significantly higher percentage of free radical inhibition compared with the other samples according to TPC and TFC. This product has the potential to be found on the market as a new product with functional properties.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234257
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4258: Application of Immobilized Enzymes in Juice
Clarification
Authors: Feng Wang, Hui Xu, Miaomiao Wang, Xiaolei Yu, Yi Cui, Ling Xu, Anzhou Ma, Zhongyang Ding, Shuhao Huo, Bin Zou, Jingya Qian
First page: 4258
Abstract: Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization methods are adopted for different enzymes to accommodate their different characteristics. This article systematically reviews the methods of enzyme immobilization and the use of immobilized supports in juice clarification. In addition, the mechanisms and effects of clarification with immobilized pectinase, immobilized laccase, and immobilized xylanase in fruit juice are elaborated upon. Furthermore, suggestions and prospects are provided for future studies in this area.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234258
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4259: 1H NMR Metabolomics on Pigs’ Liver
Exposed to Antibiotics Administration: An Explorative Study
Authors: Maria Pia Fabrile, Sergio Ghidini, Augusta Caligiani, Federico Scali, Maria Olga Varrà, Veronica Lolli, Giovanni Loris Alborali, Adriana Ianieri, Emanuela Zanardi
First page: 4259
Abstract: An untargeted Nuclear Magnetic Resonance (NMR) spectroscopy-based metabolomics approach was applied as a first attempt to explore the metabolome of pigs treated with antibiotics. The final goal was to investigate the possibility of discriminating between antibiotic-treated (TX group) and untreated pigs (CTRL group), with the further perspective of identifying the authentication tools for antibiotic-free pork supply chains. In particular, 41 samples of pig liver were subjected to a biphasic extraction to recover both the polar and the non-polar metabolites, and the 1H NMR spectroscopy analysis was performed on the two separate extracts. Unsupervised (principal component analysis) and supervised (orthogonal partial least squares discriminant analysis) multivariate statistical analysis of 1H NMR spectra data in the range 0–9 ppm provided metabolomic fingerprinting useful for the discrimination of pig livers based on the antibiotic treatment to which they were exposed. Moreover, within the signature patterns, significant discriminating metabolites were identified among carbohydrates, choline and derivatives, amino acids and some lipid-class molecules. The encouraging findings of this exploratory study showed the feasibility of the untargeted metabolomic approach as a novel strategy in the authentication framework of pork supply chains and open a new horizon for a more in-depth investigation.
Citation: Foods
PubDate: 2023-11-25
DOI: 10.3390/foods12234259
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4260: Dual-Channel Fluorescent/Colorimetric-Based
OPD-Pd/Pt NFs Sensor for High-Sensitivity Detection of Silver Ions
Authors: Yuan Fang, Shusen Ding, Weiran Li, Jingjing Zhang, Hui Sun, Xiaodong Lin
First page: 4260
Abstract: Silver ions (Ag+) exist widely in various areas of human life, and the food contamination caused by them poses a serious threat to human health. Among the numerous methods used for the detection of Ag+, fluorescence and colorimetric analysis have attracted much attention due to their inherent advantages, such as high sensitivity, simple operation, short time, low cost and visualized detection. In this work, Pd/Pt nanoflowers (NFs) specifically responsive to Ag+ were synthesized in a simple way to oxidize o-phenylenediamine (OPD) into 2,3-diaminophenazine (DAP). The interaction of Ag+ with the surface of Pd/Pt NFs inhibits the catalytic activity of Pd/Pt NFs towards the substrate OPD. A novel dual-channel nanosensor was constructed for the detection of Ag+, using the fluorescence intensity and UV-vis absorption intensity of DAP as output signals. This dual-mode analysis combines their respective advantages to significantly improve the sensitivity and accuracy of Ag+ detection. The results showed that the limit of detection was 5.8 nM for the fluorescence channel and 46.9 nM for the colorimetric channel, respectively. Moreover, the developed platform has been successfully used for the detection of Ag+ in real samples with satisfactory recoveries, which is promising for the application in the point-of-care testing of Ag+ in the field of food safety.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234260
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4261: An Overview of the Occurrence of Bioactive
Peptides in Different Types of Cheeses
Authors: Adriano Henrique do Nascimento Rangel, Débora América Frezza Villar de Araújo Bezerra, Danielle Cavalcanti Sales, Emmanuella de Oliveira Moura Araújo, Luis Medeiros de Lucena, Ana Lúcia Figueiredo Porto, Ítala Viviane Ubaldo Mesquita Véras, Ariane Ferreira Lacerda, Cláudio Vaz Di Mambro Ribeiro, Katya Anaya
First page: 4261
Abstract: The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.
Citation: Foods
PubDate: 2023-11-24
DOI: 10.3390/foods12234261
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4262: Post-Harvest Atmospheric Pressure and
Composition Modify the Concentration and Bioaccessibility of α- and
β-Carotene in Carrots and Sweet Potatoes
Authors: Batoul Hamieh, Patrick Borel, Sana Raouche, Laurie Bruzzese, Nabil Adjriou, Charlotte Halimi, Gregory Marconot, Guillian Gillet, Jean-Claude Rostain, Régis Guieu, Charles Desmarchelier
First page: 4262
Abstract: Provitamin A (proVA) carotenoid synthesis and degradation are strongly influenced by environmental factors, including during post-harvest storage. Hypobaric and hyperbaric storages increase the shelf-life of many crops, but their effects on proVA carotenoids are not known. Our aim was to investigate the effects of modifications of atmospheric pressure and composition on α- and β-carotene concentration and bioaccessibility during the post-harvest storage of carrots and sweet potatoes. Vegetables were stored for 11–14 days at 20 °C in the dark in chambers with modified pressure and O2 concentrations. In carrots, α- and β-carotene concentrations increased significantly during storage, but compared to the control, they were significantly lower in hyperbaria (−23 and −26%, respectively), whereas they did not differ significantly in hypoxia and hypobaria. In sweet potatoes, α- and β-carotene concentrations decreased significantly during storage, but neither hypoxia, hypobaria nor hyperbaria led to any significant change compared to the control. There was a significant increase for carrot α- and β-carotene bioaccessibility in hypobaria and hyperbaria, while there was a significant decrease for sweet potato β-carotene bioaccessibility in hypobaria/hypoxia and normobaria/hypoxia (−45% and −65% vs. control, respectively). Atmospheric pressure and composition during the post-harvest storage of carrots and sweet potatoes modified the concentration and bioaccessibility of proVA carotenoids.
Citation: Foods
PubDate: 2023-11-25
DOI: 10.3390/foods12234262
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4263: Dietary Exposure to Acrylamide in Spanish
University Canteens by the Duplicate Diet Method
Authors: Lucía González-Mulero, Cristina Delgado-Andrade, Francisco J. Morales, Marta Mesías
First page: 4263
Abstract: During the university period, many students adopt new dietary patterns, sometimes including the excessive consumption of highly processed foods, which can expose them to process contaminants such as acrylamide. This research aimed to evaluate the dietary exposure to acrylamide of Spanish university students in their campus canteens using the duplicate diet method, and to estimate the associated health risks based on their food consumption habits. Apart from potato-based foods, the analysed food/meals contained non-detectable or low levels of acrylamide (<63 µg/kg). Two exposure scenarios were considered, depending on whether students selected salad (lowest exposure) or processed potatoes (highest exposure) as side dishes. The frequent consumption of processed potatoes could increase acrylamide intake from 6.5 to 26.4 µg/day. Due to their lower body weight, women had a higher risk of acrylamide exposure in both scenarios. The margin of exposure (MOE) values for neoplastic effects indicated high levels of health concern, even only considering the main meal of the day. Furthermore, the risk of acrylamide exposure could increase by more than four times depending on the side dish selected by the students. This research highlights the need to promote healthy dietary habits among young people, encouraging the selection of safer food options in terms of food processing contaminants.
Citation: Foods
PubDate: 2023-11-25
DOI: 10.3390/foods12234263
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4264: Australian Sheep Producers’ Knowledge of
and Attitude towards Post-Harvest Feedback: A Mixed-Methods Case Study
Authors: Kate Wingett, Robyn Alders
First page: 4264
Abstract: Reducing food loss is a key target for Sustainable Development Goal 12—responsible consumption and production. This study aimed to explore Australian sheep producers’ knowledge of and attitude towards post-harvest feedback and how these influence pre-consumer losses in the Australian sheep meat value chain. A mixed-methods approach was taken, using a structured survey and focus group discussions. Descriptive analysis was performed on the completed structured surveys and framework analysis was performed on the focus group discussion transcripts. The structured survey results showed that sale method was the main factor influencing the quality of feedback received on carcases. No respondents reported receiving feedback on edible offal. Most producers indicated that they wanted more detailed feedback on carcases and all respondents wanted more detailed feedback on edible offal. Four themes emerged from the focus group discussions: situation, knowledge, and attitudes of producers to the feedback system; factors, enablers, and barriers in the feedback system; equity in the feedback system; and sustainability of the value chain. In addition, several short-to-medium- and long-term strategies were identified by the authors to reduce pre-consumer losses in the Australian sheep meat value chain, based on the results of this study.
Citation: Foods
PubDate: 2023-11-25
DOI: 10.3390/foods12234264
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4265: Echinacea purpurea (L.) Moench Polysaccharide
Alleviates DSS-Induced Colitis in Rats by Restoring Th17/Treg Balance and
Regulating Intestinal Flora
Authors: Yaoxing Li, Yongshi Lin, Xirui Zheng, Xiaoman Zheng, Mingen Yan, Huiting Wang, Cui Liu
First page: 4265
Abstract: Echinacea purpurea is popularly used as a food supplement or nutritional supplement for its immune regulatory function against various threats. As one of its promising components, Echinacea purpurea (L.) Moench polysaccharide (EPP) has a wide range of biological activities. To evaluate the effect of EPP as a dietary supplement on ulcerative colitis (UC), this study used sodium dextran sulfate (DSS) to induce a UC model, extracted EPP using the ethanol subsiding method, and then supplemented with EPP by gavage for 7 days. Then, we evaluated the efficacy of EPP on DSS rats in terms of immunity, anti-inflammation, and intestinal flora. The result showed that EPP could alleviate colonic shortening and intestinal injury in rats with DSS-induced colitis, decrease the disease activity index (DAI) score, downregulate serum levels of inflammatory cytokines, and contribute to the restoration of the balance between the T helper cells 17 (Th17) and the regulatory T cells (Treg) in the spleen and mesenteric lymph nodes (MLNs). Meanwhile, EPP could downregulate the expression of Toll-like receptors 4 (TLR4), myeloid differentiation factor 88 (MyD88), and nuclear factor kappa-B (NF-κB) in colon tissue. In addition, the results of 16SrRNA sequencing showed that EPP also had a regulatory effect on intestinal flora of UC rats. These results indicate that EPP might achieve a beneficial effect on UC rats as a dietary supplement through restoring Th17/Treg balance, inhibiting the TLR4 signaling pathway and regulating intestinal flora, suggesting its possible application as a potential functional food ingredient alleviating UC.
Citation: Foods
PubDate: 2023-11-25
DOI: 10.3390/foods12234265
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4266: Factors in Modulating the Potential Aromas of
Oak Whisky Barrels: Origin, Toasting, and Charring
Authors: Min Luo, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, Guangfeng Wu
First page: 4266
Abstract: In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak–derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak–derived volatiles increased with deeper toasting intensity, and the degree of charring promoted or inhibited the release of oak–derived volatiles. The volatile components in oak blocks were affected by the two–factor interaction of toasting and charring. Continuing the process of the charring of oak at a certain level of toasting may have an enhancing or diminishing effect on the content of different volatile compounds, depending on the circumstances.
Citation: Foods
PubDate: 2023-11-25
DOI: 10.3390/foods12234266
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4267: Simultaneous Quantitative Determination of
Low-Concentration Preservatives and Heavy Metals in Tricholoma Matsutakes
Based on SERS and FLU Spectral Data Fusion
Authors: Yuanyin Jin, Chun Li, Zhengwei Huang, Ling Jiang
First page: 4267
Abstract: As an ingredient of great economic value, Tricholoma matsutake has received widespread attention. However, heavy metal residues and preservatives in it will affect the quality of Tricholoma matsutake and endanger the health of consumers. Here, we present a method for the simultaneous detection of low concentrations of potassium sorbate and lead in Tricholoma matsutakes based on surface-enhanced Raman spectroscopy (SERS) and fluorescence (FLU) spectroscopy to test the safety of consumption. Data fusion strategies combined with multiple machine learning methods, including partial least-squares regression (PLSR), deep forest (DF) and convolutional neural networks (CNN) are used for model training. The results show that combined with reasonable band selection, the CNN prediction model based on decision-level fusion achieves the best performance, the correlation coefficients (R2) were increased to 0.9963 and 0.9934, and the root mean square errors (RMSE) were reduced to 0.0712 g·kg−1 and 0.0795 mg·kg−1, respectively. The method proposed in this paper accurately predicts preservatives and heavy metals remaining in Tricholoma matsutake and provides a reference for other food safety testing.
Citation: Foods
PubDate: 2023-11-26
DOI: 10.3390/foods12234267
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4268: Non-Sensory Perception and Sensory Appeal of
Zamnè, PseudoZamnè, Traditionally Cooked Senegalia
erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers
Authors: Moustapha Soungalo Drabo, Korotimi Traoré, Charles Parkouda, Fatoumata Hama-Ba, Aly Savadogo, Katleen Raes
First page: 4268
Abstract: The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5 and 7) and subtle alkaline and nutty tastes. However, an appreciable number (32%) of the participants were unaccustomed to tempeh and gave very low scores (2.5–3.4) for all the tempeh products. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers’ non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods, which will be essential for their valorization, branding, and marketing.
Citation: Foods
PubDate: 2023-11-26
DOI: 10.3390/foods12234268
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4269: Atomization of Cocoa Honey Using Whey Protein
Isolate to Produce a Dry Formulation with Improved Shelf Life for
Industrial Application
Authors: Christiano Pedro Guirlanda, Izabela Dutra Alvim, Jacqueline Aparecida Takahashi
First page: 4269
Abstract: Cocoa honey, a by-product obtained during the processing of cocoa, is a juice rich in pectin, organic acids, minerals and phenolic compounds with antioxidant properties. Fresh cocoa honey is quickly fermented due to its high content of reducing sugars, such as fructose and glucose, which limits its shelf life. Currently, cocoa honey is only commercialized in frozen form, as logistical challenges prevent the wide distribution or export of this by-product for applications in the market of sweets, jellies, beverages, confectionery, and nutraceutical foods among others. Spray-drying technology is a viable prospect for the large-scale stabilization of products such as cocoa honey, with less heat exposure compared to other conventional drying methods. This work aimed to evaluate the efficacy of drying adjuvants for a rapid removal of the water present in cocoa honey via atomization, since this process minimizes the effects of glass transition temperature (Tg) related to materials with high sugar contents. Physical parameters such as the moisture content, hygroscopicity, particle size, and yield of the products obtained were determined. Cocoa honey presented 85.3 ± 0.20 g/100 g of moisture. The formulations successfully decreased moisture content, which was lower than 11.72 ± 0.08 g/100 g in the formulations. Water activity ranged between 0.1464 ± 0.0043 and 0.1562 ± 0.029, with no significant difference between the formulations. The hygroscopicity of cocoa honey powders ranged from 29.29 to 29.87 g of water/100 g of cocoa honey. The combination of 20% maltodextrin and 1% whey protein isolate (WPI) led to the best yield, resulting in a free-flowing powder as the final product. On the other hand, the formulation composed of maltodextrin and whey protein isolate in the ratio of 29:1, respectively, led to the most stable product, with less loss of phenolic compounds during the drying process (6.04%). Regarding particle diameter, 90% of the accumulated distribution did not exceed 57 μm. The greatest dispersion of particles occurs in the Ma20W10 formulation with a span of 2.72, inferring greater variation in size between small (7.01 ± 0.06 μm), medium (18.25 ± 0.37 μm), and large (56.65 ± 1.17 μm) particles. The use of whey protein isolate as an adjuvant proved to be an efficient drying process in the production of cocoa honey powder, and was also advantageous for enriching the nutritional content of the final product due to its protein origin. Furthermore, the combination of spray-drying technology and the use of whey protein isolate as adjuvant led to a free-flowing cocoa honey powder with an adequate particle size and benefits in terms of shelf-life extension, providing new opportunities for the commercialization of cocoa honey as an ingredient for the food industry, with benefits for the circular economy.
Citation: Foods
PubDate: 2023-11-26
DOI: 10.3390/foods12234269
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4270: Comparison of Storage-Related Volatile
Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose
Authors: Jaroslawa Rutkowska, Damian Baranowski, Agata Antoniewska-Krzeska, Eliza Kostyra
First page: 4270
Abstract: Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0–9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production.
Citation: Foods
PubDate: 2023-11-26
DOI: 10.3390/foods12234270
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4271: Influence of Geographical Origin on Isotopic
and Elemental Compositions of Pork Meat
Authors: Adriana Dehelean, Ioana Feher, Puscas Romulus, Dana Alina Magdas, Florina-Dorina Covaciu, Angela Maria Kasza, Victor Curean, Gabriela Cristea
First page: 4271
Abstract: Pigs are a primary source of meat, accounting for over 30% of global consumption. Consumers’ preferences are determined by health considerations, paying more attention to foodstuffs quality, animal welfare, place of origin, and swine feeding regime, and being willing to pay a higher price for a product from a certain geographical region. In this study, the isotopic fingerprints (δ2H, δ18O, and δ13C) and 29 elements of loin pork meat samples were corroborated with chemometric methods to obtain the most important variables that could classify the samples’ geographical origin. δ2H and δ18O values ranged from −71.0 to −21.2‰, and from −9.3 to −2.8‰, respectively. The contents of macro- and micro-essential elements are presented in the following order: K > Na > Mg > Ca > Zn > Fe > Cu > Cr. The LDA model assigned in the initial classification showed 91.4% separation of samples, while for the cross-validation procedure, a percentage of 90% was obtained. δ2H, K, Rb, and Pd were identified as the most representative parameters to differentiate the pork meat samples coming from Romania vs. those from abroad. The mean values of metal concentrations were used to estimate the potential health risks associated with the consumption of pork meat The results showed that none of the analyzed metals (As, Cd, Sn, Pb, Cu, and Zn) pose a carcinogenic risk.
Citation: Foods
PubDate: 2023-11-26
DOI: 10.3390/foods12234271
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4272: Microbial Quality of Donkey Milk during
Lactation Stages
Authors: Miaomiao Zhou, Fei Huang, Xinyi Du, Changfa Wang, Guiqin Liu
First page: 4272
Abstract: The microbial community in donkey milk and its impact on the nutritional value of donkey milk are still unclear. We evaluated the effects of different lactation stages on the composition and function of donkey milk microbiota. The milk samples were collected at 1, 30, 60, 90, 120, 150, and 180 days post-delivery. The result showed that the microbial composition and functions in donkey milk were significantly affected by different lactation stages. The dominant bacterial phyla in donkey milk are Proteobacteria (60%) and Firmicutes (22%). Ralstonia (39%), Pseudomonas (4%), and Acinetobacter (2%) were the predominant bacterial genera detected in all milk samples. In the mature milk, the abundance of lactic acid bacteria Streptococcus (7%) was higher. Chloroplast (5%) and Rothia (3%) were more plentiful in milk samples from middle and later lactation stages (90–180 d). Furthermore, the pathogens Escherichia-Shigella and Staphylococcus and thermoduric bacteria Corynebacterium, Arthrobacter, and Microbacterium were also detected. Donkey milk is rich in beneficial bacteria and also poses a potential health risk. The above findings have improved our understanding of the composition and function changes of donkey milk microbiota, which is beneficial for the rational utilization of donkey milk.
Citation: Foods
PubDate: 2023-11-26
DOI: 10.3390/foods12234272
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4273: Volatile Fingerprint and Differences in
Volatile Compounds of Different Foxtail Millet (Setaria italica Beauv.)
Varieties
Authors: Miao Kang, Yu Guo, Zhiyuan Ren, Weiwei Ma, Yuewei Luo, Kai Zhao, Xiaowen Wang
First page: 4273
Abstract: Aroma components in foxtail millet are one of the key factors in origin traceability and quality control, and they are associated with consumer acceptance and the corresponding processing suitability. However, the volatile differences based on the foxtail millet varieties have not been studied further. The present study was undertaken to develop the characteristic volatile fingerprint and analyze the differences in volatile compounds of 20 foxtail millet varieties by electronic nose (E-Nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 43 volatile compounds were tentatively identified in foxtail millet samples, 34 and 18 by GC-IMS and GC-MS, respectively. Aldehydes, alcohols, and ketones were the major volatile compounds, and the hexanal content was the highest. The characteristic volatile fingerprint of foxtail millet was successfully constructed. A total of 39 common volatile compounds were found in all varieties. The content of hexanal, heptanal, 1-pentanol, acetophenone, 2-heptanone, and nonanal were explored to explain the aroma characteristics among the different varieties, and different varieties can be separated based on these components. The results demonstrate that the combination of E-Nose, GC-IMS, and GC-MS can be a fast and accurate method to identify the general aroma peculiarities of different foxtail millet varieties.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234273
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4274: Recent Advances in and Applications of
Electrochemical Sensors Based on Covalent Organic Frameworks for Food
Safety Analysis
Authors: Hongwei Zhu, Minjie Li, Cuilin Cheng, Ying Han, Shiyao Fu, Ruiling Li, Gaofeng Cao, Miaomiao Liu, Can Cui, Jia Liu, Xin Yang
First page: 4274
Abstract: The international community has been paying close attention to the issue of food safety as a matter of public health. The presence of a wide range of contaminants in food poses a significant threat to human health, making it vital to develop detection methods for monitoring these chemical contaminants. Electrochemical sensors using emerging materials have been widely employed to detect food-derived contaminants. Covalent organic frameworks (COFs) have the potential for extensive applications due to their unique structure, high surface area, and tunable pore sizes. The review summarizes and explores recent advances in electrochemical sensors modified with COFs for detecting pesticides, antibiotics, heavy metal ions, and other food contaminants. Furthermore, future challenges and possible solutions will be discussed regarding food safety analysis using COFs.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234274
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4275: Effect of Ultrasound and Salt on Structural
and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite
Fiber
Authors: Xinyue Zeng, Bing Cui, Bin Zhou, Hongshan Liang, Di Wu, Jing Li, Bin Li
First page: 4275
Abstract: Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234275
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4276: Antioxidant Effects and Probiotic Properties
of Latilactobacillus sakei MS103 Isolated from Sweet Pickled Garlic
Authors: Heng Li, Changlin Chen, Yuanxin Li, Zhengqiang Li, Chen Li, Chang Luan
First page: 4276
Abstract: Fermented vegetable-based foods, renowned for their unique flavors and human health benefits, contain probiotic organisms with reported in vitro antioxidative effects. This study investigates the probiotic properties of Latilactobacillus sakei MS103 (L. sakei MS103) and its antioxidant activities using an in vitro oxidative stress model based on the hydrogen peroxide (H2O2)-induced oxidative damage of RAW 264.7 cells. L. sakei MS103 exhibited tolerance to extreme conditions (bile salts, low pH, lysozyme, H2O2), antibiotic sensitivity, and auto-aggregation ability. Moreover, L. sakei MS103 co-aggregated with pathogenic Porphyromonas gingivalis cells, inhibited P. gingivalis-induced biofilm formation, and exhibited robust hydrophobic and electrostatic properties that enabled it to strongly bind to gingival epithelial cells and HT-29 cells for enhanced antioxidant effects. Additionally, L. sakei MS103 exhibited other antioxidant properties, including ion-chelating capability and the ability to effectively scavenge superoxide anion free radicals, hydroxyl, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid, and 2,2-diphenyl-1-picrylhydrazyl. Furthermore, the addition of live or heat-killed L. sakei MS103 cells to H2O2-exposed RAW 264.7 cells alleviated oxidative stress, as reflected by reduced malondialdehyde levels, increased glutathione levels, and the up-regulated expression of four antioxidant-related genes (gshR2, gshR4, Gpx, and npx). These findings highlight L. sakei MS103 as a potential probiotic capable of inhibiting activities of P. gingivalis pathogenic bacteria and mitigating oxidative stress.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234276
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4277: Beyond the Bottle: Exploring Health-Promoting
Compounds in Wine and Wine-Related Products—Extraction, Detection,
Quantification, Aroma Properties, and Terroir Effects
Authors: Catarina Marques, Lia-Tânia Dinis, Maria João Santos, João Mota, Alice Vilela
First page: 4277
Abstract: Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines’ synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234277
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4278: Enhancing Phytochemical Compounds, Functional
Properties, and Volatile Flavor Profiles of Pomelo (Citrus grandis (L.)
Osbeck) Juices from Different Cultivars through Fermentation with
Lacticaseibacillus paracasei
Authors: Vernabelle Balmori, Marisa Marnpae, Charoonsri Chusak, Kritmongkhon Kamonsuwan, Kasinee Katelakha, Suvimol Charoensiddhi, Sirichai Adisakwattana
First page: 4278
Abstract: The current study aimed to explore the effects of fermenting five different pomelo cultivars using Lacticaseibacillus paracasei on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80–9.28 log cfu/mL), organic acids, total polyphenols, and flavonoids, resulting in improved antioxidant activity, bile acid binding, cholesterol micellization disruption, and inhibition of pancreatic lipase activity. Additionally, some cultivars displayed higher levels of naringin, naringenin, and hesperetin after fermentation. The levels of volatile compounds were elevated after fermentation. The bitterness and overall acceptability scores were improved in the fermented samples of the Kao Numpueng cultivar. The principal component analysis (PCA) revealed that the Tubtim Siam cultivar demonstrated the highest functionality and health-related benefits among all fermented pomelos. Overall, the study suggests that pomelo exhibits potential as a valuable resource for creating a dairy-free probiotic drink enriched with bioactive phytochemical compounds and beneficial functional attributes.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234278
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4279: Antibacterial and Antiviral Properties of
Pinus densiflora Essential Oil
Authors: Yu Jin Oh, Yeong-Su Kim, Jae Woo Kim, Dae Wook Kim
First page: 4279
Abstract: The Korean mountains are home to the Korean red pine (Pinus densiflora). Pine needle oil has been used as a food additive and a traditional herbal medicine; however, any health-related properties of its trunk oil remain unknown. Herein, we assessed antibacterial and antiviral properties of essential oil extracted from the trunk of P. densiflora. Th extracted oil was hydrodistilled using a Clevenger apparatus and analyzed using gas chromatography–mass spectrometry. The antimicrobial activity of the oil was tested using the microbroth dilution technique against 10 bacterial species (6 g-positive and 4 g-negative) and fungi. The extract exerted strong antimicrobial activity against Vibrio parahaemolyticus, Bacillus cereus, Listeria monocytogenes, Propionibacterium acnes, and Malassezia furfur (minimum inhibitory concentration = 10 mL/L). Additionally, it exhibited dose-dependent activity against influenza virus A and feline coronavirus. Furthermore, among 20 identified constituents accounting for 98.7% of the oil contents, the major components included 3-cyclohexene-1-methanol (10.12%), 2-(4-methylcyclohexyl)-2-propanol (9.09%), fenchone (8.14%), O-isopropyltoluene (6.35%), and isothymol methyl ether (6.14%). The P. densiflora trunk essential oil showed antibacterial and antiviral activities that depended on its chemical composition and the microbial strains tested herein. The essential oil can be used as an antimicrobial agent and disinfectant.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234279
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4280: Satiating Capacity of Plant-Based Meat in
Realistic Meal Contexts at Home
Authors: Elizabeth H. Zandstra, Ilse A. Polet, Gertrude G. Zeinstra, Anne J. Wanders, Garmt B. Dijksterhuis
First page: 4280
Abstract: Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This study determined the satiating capacity of both plant-based meat and animal meat in 60 adults under real-life in-home conditions. Participants consumed four fixed ready-to eat meals for lunch at home once per week. Two types of Indian curry with ‘chicken’ were investigated as well as two types of pasta Bolognese with ‘minced meat’. The two ‘chicken’ dishes and the two ‘minced meat’ dishes had the same recipe except for a gram-for-gram swap (125 g each) of either animal meat (chicken breast and minced meat) or plant-based (soy) meat. Results showed no difference in the satiating power of an animal meat dish and a plant-based meat dish when these were eaten as part of a full lunch meal at home. In addition, the meals did not result in energy nor macronutrient compensation during the rest of the day after consuming the meals. This occurred despite the caloric differences of the meals as a result of the real-life conditions (i.e., a lower energy content of the pasta with plant-based meat compared to the other meals). We conclude that meals with plant-based meat can be as satiating as meals with animal meat.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234280
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4281: Green Extraction of Hodgsonia heteroclita
Oilseed Cake Powder to Obtain Optimal Antioxidants and Health Benefits
Authors: Woorawee Inthachat, Sirinapa Thangsiri, Chanakan Khemthong, Nattira On-Nom, Chaowanee Chupeerach, Yuraporn Sahasakul, Piya Temviriyanukul, Uthaiwan Suttisansanee
First page: 4281
Abstract: Most biowaste produced by domestic food preparation and food processing has no value, is difficult to manage, and is detrimental to the environment. Oil extraction from Hodgsonia heteroclita seeds produces large amounts of oilseed cake powder (OCP) as biowaste. The extraction of residual phytochemicals using simple and eco-friendly methods can increase the economic utility of OCP. This study optimized the extraction process for Hodgsonia heteroclita OCP using a Box–Behnken design and response surface methodology. The optimized extraction condition was 30 °C for 5 h in 50% (v/v) ethanol, giving a total phenolic content (TPC) of 414.23 mg of gallic acid equivalent/100 g dry weight (DW). Phytochemical profiles of OCP using liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ECI-MS/MS) identified 4-hydroxybenzoic acid and ferulic acid as the major compounds. Antioxidant activities and enzyme inhibitory activities toward the major enzymes involved in obesity (lipase), diabetes (α-amylase, α-glucosidase, and dipeptidyl peptidase IV (DPP IV)), Alzheimer’s disease (acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and β-secretase-1 (BACE-1)), hypertension (angiotensin-converting enzyme, ACE), and genotoxicity were also investigated. Results showed that H. heteroclita OCP possessed antioxidant activity and potential inhibitory activities against BACE-1 and ACE, while also being genome-safe. A simple extraction method for H. heteroclita OCP was developed, demonstrating the enhanced value of its phytochemical and health-promoting qualities.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234281
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4282: Hypotensive and Endothelium-Dependent
Vasorelaxant Effects of Grayblue Spicebush Ethanol Extract in Rats
Authors: Sujin Shin, Junkyu Park, Ho-Young Choi, Kyungjin Lee
First page: 4282
Abstract: Hypertension is one of the most common chronic diseases, and its prevalence is increasing worldwide. Lindera glauca (Siebold & Zucc.) Blume, known as grayblue spicebush (GS), has been used as food and for medicinal purposes; however, studies about its hypotensive or vasorelaxant effects are lacking. Therefore, the hypotensive effect of an ethanolic extract of the GS branch (GSE) was investigated in 15-week-old spontaneously hypertensive rats (SHRs) using the tail cuff method. The GSE administration group (1000 mg/kg SHR body weight) showed a decrease in their systolic and diastolic blood pressure measured 4 h after its administration. In addition, we investigated its vasorelaxant effect using the thoracic aorta dissected from Sprague-Dawley rats. The GSE (0.5, 1, 2, 5, 10, and 20 μg/mL) showed an endothelium-dependent vasorelaxant effect, and its mechanisms were found to be relevant to the inward rectifier, voltage-dependent, and non-selective K+ channels. Moreover, the GSE (20 μg/mL) showed an inhibitory effect on aortic rings constricted with angiotensin II. Considering its hypotensive and vasorelaxant effects, GSE has potential as a functional food to help treat and prevent high blood pressure. However, further studies on the identification of the active components of GSE and safety evaluations of its use are needed.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234282
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4283: Nisin and Organic Acid Salts Improved the
Microbial Quality, Extended the Shelf Life, and Maintained the Sensory
Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40
°C) Ambient Summer Temperatures
Authors: Ahmed Medhat Elbanna, Rana Fahmi Sabala, Samir Mohammed Abd-Elghany, Kálmán Imre, Adriana Morar, Viorel Herman, Khalid Ibrahim Sallam
First page: 4283
Abstract: Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from the returns of spoiled unsold beef luncheon displayed in grocery stores at adverse summer temperatures of 37 °C or more. Ten approaches were applied using different preservatives, comprising sodium nitrite, nisin, potassium sorbate, and organic acid salts (a combination of sodium lactate, sodium acetate, and sodium diacetate). In addition, the product was cooked at different temperatures and was stored for 21 days at 37 °C, during which time the shelf life, microbial quality, pH, and sensory attributes were investigated. By Day 21 of storage, the luncheon contained 50 mg/kg sodium nitrite, 25 mg/kg nisin, and 1000 mg/kg organic acid salts and, when cooked at a final core temperature of 92 °C, exhibited reductions in aerobic plate count, anaerobic plate count, lactic acid bacterial count, and mold and yeast counts by 4.32, 3.54, 3.47, and 1.89 log10 CFU/g, respectively, when compared with the control. The sensory attributes and pH were also maintained in the final products of such treatment, with no product return and the avoidance of economic loss. This study presents a novel approach for solving the major problem of the deteriorative changes that occur in semidry luncheon sausage and similar meat products which require rejection with a huge economic loss, especially in tropical and semitropical areas of the world that have similar problems of high climatic temperatures and a low availability of energy or technological resources.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234283
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4284: Insects, Plants, and Microorganisms from Dry
Lands as Novel Sources of Proteins and Peptides for Human Consumption
Authors: Nathiely Ramírez-Guzmán, Cristian Torres-León, David Aguillón-Gutiérrez, Jorge Alejandro Aguirre-Joya
First page: 4284
Abstract: Protein malnutrition is present in developing countries but also in developed ones due to actual eating habits involving insufficient protein intake. In addition to this, it is estimated by the Food and Agricultural Organization of the United Nations that the world’s population will increase to 9.1 billion people in less than 30 years. This poses a significant challenge in terms of nourishing the population. Different strategies have been proposed to address this challenge, including exploring novel protein sources such as plants. For instance, Prosopis alba pods have an 85.5% protein content. Other examples are microorganisms, such as Halobacillus adaensis which produces 571 U/mL of protease, and insects such as those belonging to the Orthoptera order, like grasshoppers, which have a protein content of 65.96%. These sources have been found in dry lands and are being explored to address this challenge.
Citation: Foods
PubDate: 2023-11-27
DOI: 10.3390/foods12234284
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4285: Succinate Enhances Lipolysis and Decreases
Adipocytes Size in Both Subcutaneous and Visceral Adipose Tissue from
High-Fat-Diet-Fed Obese Mice
Authors: Tengteng Ji, Bing Fang, Ming Zhang, Yaqiong Liu
First page: 4285
Abstract: Obesity is a risk factor for many chronic diseases related to the overexpansion of adipose tissue during obesity, leading to metabolic dysfunction and ectopic lipids. Previous studies reported a close relationship between succinate and obesity and its co-morbidities, and studies have also reported on its anti-obesity potential. To confirm its efficacy in obesity interventions, we supplemented mice with obesity induced by a high-fat diet with succinate (1.5% m/v in drinking water) for 11 weeks without changing the diet. After succinate supplementation, the changes in body weight, adipose tissue deposition, glucose tolerance, energy expenditure and lipid metabolism were evaluated. It was found that succinate supplementation significantly decreased subcutaneous adipose tissue (HFD: 4239.3 ± 211.2 mg; HFD-SA: 3268.9 ± 265.7 mg. p < 0.05), triglyceride contents (decreased by 1.53 mmol/g and 0.39 mmol/g in eWAT and ingWAT, respectively, p < 0.05) and NEFA (decreased by 1.41 μmol/g and 1.31 μmol/g in eWAT and ingWAT, respectively, p < 0.05). The adipocytes’ sizes all significantly decreased in both subcutaneous and visceral adipose tissue (the proportion of adipocytes with diameters larger than 100 μm in eWAT and ingWAT decreased by 16.83% and 11.96%, respectively. p < 0.05). Succinate significantly enhanced lipolysis in adipose tissue (eWAT: Adrb3, Hsl and Plin1; ingWAT: Hsl and CPT1a; p < 0.05), whereas the expression of lipogenesis-related genes remained unchanged (p > 0.05). Succinate supplementation also enhanced the activity of BAT by stimulating the expression of Ucp1 and Cidea (p < 0.05). Our results reported that succinate has a potential beneficial effect on obesity pathogenesis but cannot efficiently decrease bodyweight.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234285
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4286: Use of Human Intestinal Enteroids for Recovery
of Infectious Human Norovirus from Berries and Lettuce
Authors: Samantha Q. Wales, Michael Kulka, Brianna Keinard, Diana Ngo, Efstathia Papafragkou
First page: 4286
Abstract: Norovirus (NoV) is the leading cause of viral foodborne gastroenteritis globally. Currently, the gold standard for detecting NoV in clinical, food, and environmental samples is via molecular-based methods, primarily RT-PCR. Nevertheless, there is a great need for confirmatory assays that can determine the infectivity of viral particles recovered from contaminated matrices. The use of the human intestinal enteroids system (HIEs) has allowed for the expansion of norovirus replication, although it still suffers from limitations of strain preferences and the requirement of high titer stocks for infection. In this study, we wanted to explore the feasibility of using the HIEs to support the replication of NoV that had been recovered from representative food matrices that have been associated with foodborne illness. We first confirmed that HIEs can support the replication of several strains of NoV as measured by RT-qPCR. We subsequently chose two of those strains that reproducibly replicated, GII.4 and GII.6, to evaluate in a TCID50 assay and for future experiments. Infectious NoV could be recovered and quantified in the HIEs from lettuce, frozen raspberries, or frozen strawberries seeded with high titers of either of these strains. While many experimental challenges still remain to be overcome, the results of this study represent an important step toward the detection of infectious norovirus from representative produce items.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234286
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4287: Effect of Different Pre-Growth Temperatures on
the Survival Kinetics of Salmonella enterica and Listeria
monocytogenes in Fresh-Cut Salad during Refrigerated Storage
Authors: Avninder Kaur, Veerachandra Yemmireddy
First page: 4287
Abstract: The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of Listeria monocytogenes and Salmonella enterica, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen tested, the pre-growth temperature(s) and the type of produce showed a significant (p ≤ 0.05) effect on the survival kinetics. Among the tested produce, mixed salad showed the highest reduction in L. monocytogenes pre-grown at 37 °C (1.33 log CFU/g) followed by red cabbage (0.56 log CFU/g), iceberg lettuce (0.52 log CFU/g), and carrot (−0.62 log CFU/g), after 72 h, respectively. In the case of Salmonella, carrot showed the highest reduction (1.07 log CFU/g for 37 °C pre-grown culture) followed by mixed salad (0.78 log CFU/g for 37 °C pre-grown culture), cabbage (0.76 log CFU/g for 21 °C pre-grown culture), and lettuce (0.65 log CFU/g for 4 °C pre-grown culture), respectively. Among the tested ComBase predictive models, the Baranyi–Roberts model better fitted the experimental data. These findings indicate that the appropriate selection of pre-growth environmental conditions is critical to better understand the kinetics of foodborne pathogens.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234287
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4288: Evaluation of the Quality and Lipid Content of
Artisan Sausages Produced in Tungurahua, Ecuador
Authors: Lander Pérez, Rosa Pincay, Diego Salazar, Nelly Flores, Consuelo Escolastico
First page: 4288
Abstract: The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234288
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4289: U.S. Consumers’ Tree Nut Food Safety
Knowledge, Perceptions, and Handling Practices across Demographic Groups
Authors: Maeve Riley Swinehart, Yaohua Feng
First page: 4289
Abstract: Tree nuts are often perceived as presenting a low risk for foodborne illness, despite their association with several foodborne outbreaks and recalls in recent years. An online survey was designed to assess how consumers’ food safety knowledge, perception of risks and benefits, and preferred sources for food safety information influence their tree nut handling behavior. Participants (n = 981) who soaked tree nuts or prepared nut-based dairy analogs (NBDAs) at home completed the survey. Their responses indicated insufficient knowledge about potential contaminations of tree nuts. Only 25% of participants had heard of a tree nut-related outbreak or recall. Few (30%) participants perceived a risk of contracting a foodborne illness from tree nuts. The participants were more concerned with the health benefits than potential microbial risks of raw tree nuts and preferred government agencies for tree nut food safety information. Based on a cluster analysis, demographics with lower food safety knowledge and risk perceptions (ages 18–24 or 45 and above, female, suburban and rural communities, have less than a bachelor’s degree, and earned less than USD 100,000 annually) tended to engage in risky tree nut handling practices (p < 0.05). The findings of this study support the development of audience-targeted food safety extension materials for tree nuts.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234289
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4290: How Interdisciplinary Interventions Can
Improve the Educational Process of Children Regarding the Nutritional
Labeling of Foods
Authors: Juliana de Lara Castagnoli, Elisvânia Freitas dos Santos, Daiana Novello
First page: 4290
Abstract: This research aimed to evaluate the effect of interdisciplinary educational interventions on children’s attitudes, knowledge, preferences, and perceptions about different nutrition labels. Four hundred and ten elementary school children, aged between seven and ten years, participated in the research. The children completed questionnaires on attitudes, knowledge, and preferences about nutrition labeling and on perceived healthiness of a food product considering different types of nutrition labels (Pre-Intervention). They then participated in educational interventions as a strategy to address nutrition labeling of foods (Intervention). Finally, the Pre-Intervention questionnaires were reapplied (Post-Intervention). The intervention improved children’s attitudes and knowledge about nutrition labeling. It also showed that this public has a greater preference for labels printed on the front of the food package. The label in the form of a warning was considered the most favorable for comparing the healthiness of the food product among children, while the table was the least preferred. It is concluded that interdisciplinary educational interventions are effective in improving children’s attitudes, knowledge, preferences, and perceptions about different nutrition labels on a food product. The front label model is the most suitable for food packaging aimed at children.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234290
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4291: Essential Trace and Toxic Element Content in
Lacaune Sheep Milk during Lactation
Authors: Zvonko Antunović, Boro Mioč, Josip Novoselec, Ivan Širić, Valentino Držaić, Željka Klir Šalavardić
First page: 4291
Abstract: The aim of this study was to investigate the concentrations of essential trace and toxic elements in the milk of Lacaune sheep during lactation in intensive rearing systems. This research was conducted with 30 Lacaune sheep that were monitored in the early (60 days of lactation), medium (120 days of lactation), and late (180 days of lactation) stages of lactation. The sheep were fed a pelleted feed mixture (1 kg/day), a cereal mixture (600 g/day), and alfalfa hay (ad libitum). The essential (Fe, Zn, Cu, Co, Mn, Mo, Se, Cr, and Ni) and toxic element (heavy metals: Cd, Pb, As, and Hg) concentrations in the feed and milk were determined using an inductively coupled plasma mass spectrometer. Significant variations in the main essential trace and toxic elements, except for the Mo, Se, Ni, As, and Hg concentrations, were found in the milk of Lacaune sheep during lactation. As lactation progressed, in the late stage of lactation, significantly higher concentrations of Co, Mn, Mo, Cr, and Pb were found, while Zn and Cu in the milk of Lacaune sheep decreased significantly (4.15 and 0.21 mg/kg) compared to their concentrations in the early stage of lactation (5.66 and 0.43 mg/kg). Significantly lower concentrations of Fe and higher concentrations of Cd were found in the medium stage (0.23 mg/kg and 1.08 µg/kg) of lactation compared to both the early and late stages of lactation. An analysis of the correlation coefficients between the essential trace and toxic elements in Lacaune sheep milk during lactation determined a significantly positive correlation between Fe:Cr, Fe:Mn, Fe:Co, Fe:Se, Zn:Ni, Zn:Se, Cr:Mn, Cr:Co, Cr:Se, Cr:Mo, Mn:Co, Mn:Pb, Co:Ni, Co:Se, Ni:Se, Se:Mo, Se:Pb, and Cd:Pb. A significantly negative correlation was also found between Cu:Mn, Zn:Mo, Cg:Hg, and Hg:Pb. Based on the obtained results, it is recommended that the influence of the stage of lactation, as well as the breed of sheep, should be included when designing experiments. In general, sheep milk is rich in essential trace elements, but it also contains a very low content of toxic elements, which provides justification for increasing the breeding of Lacaune sheep and indicates the convenience of consuming their milk without risking the consumer’s health.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234291
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4292: Comparison of Biological Activities and
Protective Effects on PAH-Induced Oxidative Damage of Different Coffee
Cherry Pulp Extracts
Authors: Weeraya Preedalikit, Chuda Chittasupho, Pimporn Leelapornpisid, Siriporn Potprommanee, Kanokwan Kiattisin
First page: 4292
Abstract: Polycyclic aromatic hydrocarbons (PAHs) are the main toxic components of ambient air particulate matter (PM), causing oxidative damage to the skin and ultimately resulting in skin aging. This study was conducted to determine the anti-oxidant, anti-aging properties and protective effects of the extracts of coffee cherry pulp (Coffea arabica L.), which is a by-product of the coffee industry, against the oxidative damage induced by PAH exposure in human epidermal keratinocytes (HaCaT). Three different techniques were used to extract the coffee cherry pulp: maceration, Soxhlet and ultrasonication to obtain CCM, CCS and CCU extract, respectively, which were then compared to investigate the total phenolic content (TPC) and total flavonoid content (TFC). The chemical compositions were identified and quantified using high-performance liquid chromatography (HPLC). The results demonstrated that Soxhlet could extract the highest content of chlorogenic acid, caffeine and theophylline. CCS showed the significantly highest TPC (324.6 ± 1.2 mg GAE/g extract), TFC (296.8 ± 1.2 mg QE/g extract), anti-radical activity against DPPH free radicals (98.2 ± 0.8 µM Trolox/g extract) and lipid peroxidation inhibition (136.6 ± 6.2 µM Trolox/g extract). CCS also showed the strongest anti-aging effects based on collagenase, elastase, hyaluronidase and tyrosinase inhibitory enzymes. In addition, CCS can protect human keratinocyte cells from PAH toxicity by increasing the cellular anti-oxidant capacity. This study suggests that CCS has the potential to be used as a cosmetic material that helps alleviate skin damage caused by air pollution.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234292
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4293: DPF-Nutrition: Food Nutrition Estimation via
Depth Prediction and Fusion
Authors: Yuzhe Han, Qimin Cheng, Wenjin Wu, Ziyang Huang
First page: 4293
Abstract: A reasonable and balanced diet is essential for maintaining good health. With advancements in deep learning, an automated nutrition estimation method based on food images offers a promising solution for monitoring daily nutritional intake and promoting dietary health. While monocular image-based nutrition estimation is convenient, efficient and economical, the challenge of limited accuracy remains a significant concern. To tackle this issue, we proposed DPF-Nutrition, an end-to-end nutrition estimation method using monocular images. In DPF-Nutrition, we introduced a depth prediction module to generate depth maps, thereby improving the accuracy of food portion estimation. Additionally, we designed an RGB-D fusion module that combined monocular images with the predicted depth information, resulting in better performance for nutrition estimation. To the best of our knowledge, this was the pioneering effort that integrated depth prediction and RGB-D fusion techniques in food nutrition estimation. Comprehensive experiments performed on Nutrition5k evaluated the effectiveness and efficiency of DPF-Nutrition.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234293
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4294: The Influence of the Vacuum Impregnation,
Beetroot Juice, and Various Drying Methods on Selected Properties of
Courgette and Broccoli Snacks
Authors: Magdalena Kręcisz, Bogdan Stępień, Jacek Łyczko, Piotr Kamiński
First page: 4294
Abstract: The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(E)-hexen-1-ol, 2-(Z)-hexen-1-ol and aceto-phenone. VI caused a decrease in volumetric gel index (VGI), drying shrinkage (S), water activity (AW), decreased color saturation (∆C), and increased dry matter content (DM). All these properties testify to the positive effect of the pretreatment used. The drying methods used had a significant effect on the properties of the dried vegetables. The dries obtained by the FD method showed higher density and water activity, as well as better preserved color (lower ∆E) and higher VOCs, so it is considered that freeze drying is a suitable method for obtaining novel courgette and broccoli snacks.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234294
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4295: Addition of Silver Nanoparticles to Composite
Edible Films and Coatings to Enhance Their Antimicrobial Activity and
Application to Cherry Preservation
Authors: Angelos-Panagiotis Bizymis, Styliani Kalantzi, Diomi Mamma, Constantina Tzia
First page: 4295
Abstract: The aim of this study was to examine the potential enhancement of the antimicrobial activity of edible films, composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%) and (ii) hydroxypropyl methylcellulose (HPMC), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%), with silver nanoparticle (AgNP) incorporationat levels 5, 10 and 15% v/v. According to the results, the AgNP addition led to very high antimicrobial activity of both films, reducing by more than 96% the microbial growth of the Gram-negative bacterium Escherichia coli (E. coli) in all cases. On the other hand, by adding AgNPs to films, their thickness as well as oxygen and water vapor permeability decreased, while their transparency increased. Furthermore, the contribution of these specific edible films to preserve cherries under cold storage was investigated. All edible coatings resulted in an improvement of the fruit properties under consideration, and especially the color difference, hardness and total microbial load.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234295
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4296: Effects of Different Lactic Acid Bacteria in
Single or Mixed Form on the Fermentative Parameters and Nutrient Contents
of Early Heading Triticale Silage for Livestock
Authors: Ilavenil Soundharrajan, Jeong Sung Jung, Karnan Muthusamy, Bae Hun Lee, Hyung Soo Park, Ravikumar Sivanesan, Ki Choon Choi
First page: 4296
Abstract: Lactic acid bacteria (LAB) are excellent anaerobic fermenters that produce highly valuable grass-based animal feed containing essential nutrients. In the present study, an ensiling process was used to improve anaerobic fermentation in triticale silage under different moisture conditions with LAB. The triticale was treated with either a single bacterium or combined LAB and then vacuum-sealed. After 180 and 360 days of storage, the silage’s fermentation characteristics, microbial changes and nutrient contents were analyzed. The pH of the silage was significantly lower than the control silage. There was a significant difference in the pH values between the silages treated with single or mixed LAB. The LAB treatment led to a substantial increase in lactic acid (LA), a decrease in butyric acid (BA), and marginal levels of acetic acid (AA). The LA content after the mixed LAB treatment was significantly higher than that after the single culture LAB treatment. After single or combined inoculant treatments, the LAB population in the silage increased, while the yeast and mold levels decreased. These findings suggest that the addition of LAB to silage during ensiling could enhance the nutritional quality and reduce unwanted microbial growth. The mixed LAB treatments produced silage with a significantly higher nutritional value than the single LAB treatments.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234296
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4297: Derivation of Kokumi γ-Glutamyl Peptides
and Volatile Aroma Compounds from Fermented Cereal Processing By-Products
for Reducing Bitterness of Plant-Based Ingredients
Authors: Nabila Rodríguez Valerón, Tiffany Mak, Leonie J. Jahn, Juan Carlos Arboleya, Pia M. Sörensen
First page: 4297
Abstract: Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234297
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4298: Specificity Testing for NGT PCR-Based
Detection Methods in the Context of the EU GMO Regulations
Authors: Caroline Bedin Zanatta, Aline Martins Hoepers, Rubens Onofre Nodari, Sarah Zanon Agapito-Tenfen
First page: 4298
Abstract: The term new genomic techniques (NGTs) is an umbrella term used to describe a variety of techniques that can alter the genetic material of an organism and that have emerged or have been developed since 2001, when the existing genetically modified organism (GMO) legislation was adopted. The analytical framework used to detect GMOs in Europe is an established single harmonized procedure that is mandatory for the authorization of GM food and feed, thus generating a reliable, transparent, and effective labeling scheme for GMO products. However, NGT products can challenge the implementation and enforcement of the current regulatory system in the EU, relating in particular to the detection of NGT products that contain no foreign genetic material. Consequently, the current detection methods might fail to meet the minimum performance requirements. Although existing detection methods may be able to detect and quantify even small alterations in the genome, this does not necessarily confirm the distinction between products resulting from NGTs subject to the GMO legislation and other products. Therefore, this study provides a stepwise approach for the in silico prediction of PCR systems’ specificity by testing a bioinformatics pipeline for amplicon and primer set searches in current genomic databases. In addition, it also empirically tested the PCR system evaluated during the in silico analysis. Two mutant genotypes produced by CRISPR-Cas9 in Arabidopsis thaliana were used as a case study. Overall, our results demonstrate that the single PCR system developed for identifying a nucleotide insertion in the grf1-3 genotype has multiple matches in the databases, which do not enable the discrimination of this mutated event. Empirical assays further support this demonstration. In contrast, the second mutated genotype, grf8-61, which contains a -3 bp deletion, did not yield any matches in the sequence variant database. However, the primer sequences were not efficient during the empirical assay. Our approach represents a first step in decision making for analytical methods for NGT detection, identification, and quantification in light of the European labeling regulations.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234298
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4299: Correlation Analysis between Volatile
Compounds and Quality Attributes in Pork Tenderloin in Response to
Different Stir-Frying Processes
Authors: Ziqiang Wang, Tianjie Nie, Huiying Zhang, Wenqian Wang, Haitao Chen, Shuqi Wang, Baoguo Sun
First page: 4299
Abstract: Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and volatiles of pork tenderloin and determined the correlation between them. Results showed that time played more of a role than temperature. At the same temperature, the water content decreased (p < 0.05) and the cooking loss increased (p < 0.05) with stir-frying time extending. The L* value and the b* value showed first an increasing and then decreasing trend (p < 0.05), while the a* value significantly increased (p < 0.05). The higher the cooking temperature of sample, the faster the indexes changed. In stir-fried samples, 50 volatiles were identified. Correlation analysis showed that among the quality attributes, b* value and water content had the strongest impact on volatiles. The water content was negatively correlated with most of the compounds attributed to the desired aroma of stir-fried samples, while the correlation between the b* value and these volatiles was positive. Hence, changes in the types and contents of volatiles in stir-fried pork tenderloin could be predicted by detection of b* value and water content.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234299
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4300: Prevalence of Salmonella in Eggs from
Conventional and Cage-Free Egg Production Systems and the Role of
Consumers in Reducing Household Contamination
Authors: Doina Solís, Ninoska Cordero, Maritza Quezada-Reyes, Carla Escobar-Astete, Magaly Toro, Paola Navarrete, Angélica Reyes-Jara
First page: 4300
Abstract: Salmonella is one of the leading causes of foodborne disease worldwide, usually related to contaminated poultry or poultry products, such as eggs. Since egg contamination with Salmonella depends on multiple factors that make it challenging to control, consumers’ knowledge about food safety and the proper handling of eggs is crucial. The aims of the study were (1) to determine the prevalence of Salmonella in eggs from conventional and alternative production systems, (2) to characterize the Salmonella isolates according to phenotypic-genotypic and antimicrobial-resistant traits, and (3) to understand how consumers manage the hazards related to egg contamination in the household. A total of 426 egg samples were analyzed (conventional systems = 240; alternative systems = 186). Culture-based and molecular microbiological methods were used to identify Salmonella and bioinformatics analysis of whole genome sequences was used to determine the serotype and antimicrobial-resistant genes. Salmonella enterica serotype Enteritidis was detected only in eggs from alternative systems (1.1%, 2/186). Isolates showed resistance to nalidixic acid (100%, 2/2), and the aac(6′)-Iaa gene and a mutation in the gyrA gene were identified in both isolates. Overall, consumers demonstrated knowledge regarding food safety; however, many still engage in practices that pose a risk of acquiring foodborne illnesses.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234300
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4301: Antibiofilm Effects of Oleuropein against
Staphylococcus aureus: An In Vitro Study
Authors: Weiping Guo, Yunfeng Xu, Yangyang Yang, Jinle Xiang, Junliang Chen, Denglin Luo, Qinggang Xie
First page: 4301
Abstract: Staphylococcus aureus has posed a huge threat to human health and the economy. Oleuropein has antibacterial activities against various microorganisms but research on its effect on the S. aureus biofilm is limited. This research aimed to estimate the antibiofilm activities of oleuropein against S. aureus. The results suggest that the minimum inhibitory concentration of oleuropein against S. aureus ATCC 25923 was 3 mg/mL. The biomass of biofilms formed on the microplates and coverslips and the viability of bacteria were significantly reduced after the treatment with oleuropein. The scanning electron microscopy observation results indicated that the stacking thickness and density of the biofilm decreased when S. aureus was exposed to oleuropein. It had a bactericidal effect on biofilm bacteria and removed polysaccharides and proteins from mature biofilms. The effects of oleuropein on the biofilm could be explained by a reduction in bacterial secretion of extracellular polymeric substances and a change in bacterial surface hydrophobicity. Based on the above findings, oleuropein has the potential to be used against food pollution caused by S. aureus biofilms.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234301
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4302: The Authentication of Gayo Arabica Green
Coffee Beans with Different Cherry Processing Methods Using Portable
LED-Based Fluorescence Spectroscopy and Chemometrics Analysis
Authors: Meinilwita Yulia, Analianasari Analianasari, Slamet Widodo, Kusumiyati Kusumiyati, Hirotaka Naito, Diding Suhandy
First page: 4302
Abstract: Aceh is an important region for the production of high-quality Gayo arabica coffee in Indonesia. In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP). The most significant difference between the three coffee cherry processing methods is the fermentation process: HP is a process of pulped coffee bean fermentation, WP is coffee cherry fermentation, and NP is no fermentation. It is well known that the WP green coffee beans are better in quality and are sold at higher prices compared with the HP and NP green coffee beans. In this present study, we evaluated the utilization of fluorescence information to discriminate Gayo arabica green coffee beans from different cherry processing methods using portable fluorescence spectroscopy and chemometrics analysis. A total of 300 samples were used (n = 100 for HP, WP, and NP, respectively). Each sample consisted of three selected non-defective green coffee beans. Fluorescence spectral data from 348.5 nm to 866.5 nm were obtained by exciting the intact green coffee beans using a portable spectrometer equipped with four 365 nm LED lamps. The result showed that the fermented green coffee beans (HP and WP) were closely mapped and mostly clustered on the left side of PC1, with negative scores. The non-fermented (NP) green coffee beans were clustered mostly on the right of PC1 with positive scores. The results of the classification using partial least squares–discriminant analysis (PLS-DA), linear discriminant analysis (LDA), and principal component analysis–linear discriminant analysis (PCA-LDA) are acceptable, with an accuracy of more than 80% reported. The highest accuracy of prediction of 96.67% was obtained by using the PCA-LDA model. Our recent results show the potential application of portable fluorescence spectroscopy using LED lamps to classify and authenticate the Gayo arabica green coffee beans according to their different cherry processing methods. This innovative method is more affordable and could be easy to implement (in terms of both affordability and practicability) in the coffee industry in Indonesia.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234302
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4303: Hypolipidemic, Hypoglycemic, and Ameliorative
Effects of Boiled Parsley (Petroselinum crispum) and Mallow (Corchorus
olitorius) Leaf Extracts in High-Fat Diet-Fed Rats
Authors: Albandari A. Almutairi, Waheeba E. Ahmed, Raya Algonaiman, Raghad M. Alhomaid, Mona S. Almujaydil, Sami A. Althwab, Ard ElShifa M. Elhassan, Hassan Mirghani Mousa
First page: 4303
Abstract: Obesity is a major health concern associated with serious conditions such as type 2 diabetes and cardiovascular diseases. This study investigated the potential anti-obesity effects of heat-treated parsley and mallow extracts (PE and ME, respectively) in high-fat diet (HFD)-fed rats. The selected herbs underwent three heat treatments (boiling, blanching, and microwaving), and the most effective treatment was orally administered to the HFD rats for eight weeks. All three treatments effectively increased the total phenolic content (TPC) and antioxidant capacity of the herbs, with boiling treatment exhibiting the most significant increase. Boiled herbs demonstrated approximately 29% higher TPC and an impressive 348% increase in antioxidant activity compared to the other treatments. Oral administration of the boiled herb extracts to the HFD rats resulted in significant reductions in body weight, total cholesterol, triglycerides, and LDL cholesterol levels, while elevating the HDL cholesterol levels compared to the positive control rats. Additionally, the boiled herb extracts exhibited antioxidant, hepatoprotective, and nephroprotective effects. Notably, PE displayed more significant anti-obesity properties compared to ME, potentially due to higher TPC and antioxidant activity observed in PE compared to ME. In conclusion, this study highlights the potential positive effects of boiled parsley against obesity and recommends boiling treatment as the preferred method when heat treatment is required for herbs.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234303
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4304: Conventional vs. Organic: Evaluation of
Nutritional, Functional and Sensory Quality of Citrus limon
Authors: Paola Sánchez-Bravo, Juan Martínez-Tomé, Francisca Hernández, Esther Sendra, Luis Noguera-Artiaga
First page: 4304
Abstract: Organic farming is growing rapidly worldwide since it is perceived as more respectful of the environment than conventional farming. In this sense, organic agriculture is highly appreciated by consumers since consumers around the world believe that organic food has a higher content of beneficial compounds for health and consider it of higher quality. For that reason, the objective of this research was to evaluate the nutritional, sensorial, and functional quality of the ‘Fino 49’ lemon grafted on Citrus macrophylla in conventional and organic cultivation. Fatty acids, amino acids, total phenol, and polyphenols were quantified, antioxidant activity was measured, and sensory descriptive analysis was performed. Conventional farming led to an increase in amino acid content (641 mg L−1) and an increase in polyunsaturated fatty acids (254 mg 100 g−1) and monounsaturated fatty acids (37.61 mg 100 g−1). On the other hand, organically produced lemon fruits had better sensory profile (highlighting overall aroma (6.5), lemon odor (6.8), sourness (5.8), floral (0.6), and fresh lemon flavor (9.8)), and lower thrombogenicity index (0.15). The type of cultivation (organic and conventional) had no influence on the antioxidant activity (~1.60, ~3.08, and ~4.16 mmol Trolox L−1 for ABTS+, DPPH•, and FRAP, respectively) and polyphenols content (85.51 and 86.69 conventional and organic, respectively). However, to establish the advantages and disadvantages of different types of cultivation on lemon quality more studies are needed.
Citation: Foods
PubDate: 2023-11-28
DOI: 10.3390/foods12234304
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4305: Carvacrol Treatment Reduces Decay and
Maintains the Postharvest Quality of Red Grape Fruits (Vitis vinifera L.)
Inoculated with Alternaria alternata
Authors: Hongying Li, Jie Ding, Chunyan Liu, Peng Huang, Yifan Yang, Zilu Jin, Wen Qin
First page: 4305
Abstract: In this study, we isolated and identified pathogenic fungi from the naturally occurring fruits of red grapes, studied their biological characteristics, screened fifteen essential oil components to find the best natural antibacterial agent with the strongest inhibitory effect, and then compared the incidence of postharvest diseases and storage potential of red grapes treated with two concentrations (0.5 EC50/EC50) of essential oil components (inoculated with pathogenic fungi) during storage for 12 d at room temperature. In our research, Alternaria alternata was the primary pathogenic fungus of red grapes. Specifically, red grapes became infected which caused diseases, regardless of whether they were inoculated with Alternaria alternata in an injured or uninjured state. Our findings demonstrated that the following conditions were ideal for Alternaria alternata mycelial development and spore germination: BSA medium, D-maltose, ammonium nitrate, 28 °C, pH 6, and exposure to light. For the best Alternaria alternata spore production, OA medium, mannitol, urea, 34 °C, pH 9, and dark conditions were advised. Furthermore, with an EC50 value of 36.71 μg/mL, carvacrol demonstrated the highest inhibitory impact on Alternaria alternata among the 15 components of essential oils. In the meantime, treatment with EC50 concentration of carvacrol was found to be more effective than 0.5 EC50 concentration for controlling Alternaria alternata-induced decay disease of red grapes. The fruits exhibited remarkable improvements in the activity of defense-related enzymes, preservation of the greatest hardness and total soluble solids content, reduction in membrane lipid peroxidation in the peel, and preservation of the structural integrity of peel cells. Consequently, carvacrol was able to prevent the Alternaria alternata infestation disease that affects red grapes, and its EC50 concentration produced the greatest outcomes.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234305
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4306: Effect of High-Pressure Micro-Fluidization on
the Inactivation of Staphylococcus aureus in Liquid Food
Authors: Zequn Zhang, Tianlin Cui, Luyang Tai, Kangyi Mu, Yicong Shi, Fang Chen, Xiaojun Liao, Xiaosong Hu, Li Dong
First page: 4306
Abstract: High-pressure homogenization has been extensively studied for its excellent homogenization effect and the prospect of continuous liquid food production, but its sterilization ability still needs to be improved. In this study, we replaced the homogenization valve with two opposing diamond nozzles (0.05 mm inner diameter) so that the fluid collided at high velocity, corresponding to high-pressure micro-fluidization (HPM). Moreover, HPM treatment significantly inactivated Staphylococcus aureus ~7 log in the liquid with no detectable sub-lethal state at a pressure of 400 MPa and a discharge temperature of 50 °C. The sterilization effect of HPM on S. aureus subsp. aureus was attributed to a significantly disrupted cell structure and increased membrane permeability, which led to the leakage of intracellular proteins, resulting in bacterial death. At the same time, HPM treatment was able to significantly reduce the ability of S. aureus subsp. aureus to form biofilms, which, in turn, reduced its virulence. Finally, compared to the simulated system, more effective sterilization was observed in apple juice, with its color and pH remaining unchanged, which suggested that HPM can be used to process other liquid foods.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234306
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4307: Antiproliferative Cancer Cell and Fungicidal
Effects of Yellow and Red Araçá (Psidium cattleianum Sabine)
Fruit Extract
Authors: Félix Roman Munieweg, Ana Luisa Reetz Poletto, Jean Ramos Boldori, Cheila Denise Ottonelli Stopiglia, Felipe Barbosa de Carvalho, Sandra Elisa Haas, Nathane Rosa Rodrigues, Márcia Vizzotto, Cristiane Casagrande Denardin
First page: 4307
Abstract: Araçá is a native Brazil fruit, and has two morphological types, yellow and red; however, it is still little consumed by the population. Although there are few studies on the araçá fruit, some phytochemical propriety benefits have been described for this plant, such as antioxidant effects. To explore the benefits of araçá fruit, the physicochemical characteristics and in vitro toxicological effects of red and yellow araçá fruit were evaluated. In this work, the toxicity of araçá extracts in NIH/3T3 cell lines, the antiproliferative effects in cancer cell lines (C6, HT-29, and DU149), and the overall antifungal effects were evaluated. The irritant potential of araçá extracts was assessed by the HET-CAM test. The results demonstrated that the fruits are rich in fiber content and showed high phenols content. In addition, the araçá extracts had no present toxicity effects in cell lines; however, the red araçá extracts showed antiproliferative effects in HT-29 cancer cells at 50 mg/mL. The antifungal effects of araçá extract were promising in 23 isolates of Candida spp., and both araçá extracts showed no irritant effects. Therefore, this study demonstrated that red and yellow araçá fruit extract has promising biological and pharmacological effects that should be further explored.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234307
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4308: Effect of Gut Microbiota on Blood Cholesterol:
A Review on Mechanisms
Authors: Chuanling Deng, Jingjin Pan, Hanyue Zhu, Zhen-Yu Chen
First page: 4308
Abstract: The gut microbiota serves as a pivotal mediator between diet and human health. Emerging evidence has shown that the gut microbiota may play an important role in cholesterol metabolism. In this review, we delve into five possible mechanisms by which the gut microbiota may influence cholesterol metabolism: (1) the gut microbiota changes the ratio of free bile acids to conjugated bile acids, with the former being eliminated into feces and the latter being reabsorbed back into the liver; (2) the gut microbiota can ferment dietary fiber to produce short-chain fatty acids (SCFAs) which are absorbed and reach the liver where SCFAs inhibit cholesterol synthesis; (3) the gut microbiota can regulate the expression of some genes related to cholesterol metabolism through their metabolites; (4) the gut microbiota can convert cholesterol to coprostanol, with the latter having a very low absorption rate; and (5) the gut microbiota could reduce blood cholesterol by inhibiting the production of lipopolysaccharides (LPS), which increases cholesterol synthesis and raises blood cholesterol. In addition, this review will explore the natural constituents in foods with potential roles in cholesterol regulation, mainly through their interactions with the gut microbiota. These include polysaccharides, polyphenolic entities, polyunsaturated fatty acids, phytosterols, and dicaffeoylquinic acid. These findings will provide a scientific foundation for targeting hypercholesterolemia and cardiovascular diseases through the modulation of the gut microbiota.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234308
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4309: A Droplet Digital PCR-Based Approach for
Quantitative Analysis of the Adulteration of Atlantic Salmon with Rainbow
Trout
Authors: Xiao-Yu Ma, Zhu-Long Shao, Xiao-Ping Yu, Zheng-Liang Wang
First page: 4309
Abstract: Low-cost fish species are often used to adulterate or substitute for Atlantic salmon products, posing a serious threat to market order and public health. Hence, reliable techniques are urgently needed to detect Atlantic salmon adulteration. In this study, a precise method for identifying and quantifying adulterated Atlantic salmon with rainbow trout based on droplet digital PCR (ddPCR) testing was developed. Species-specific primers and probes were designed targeting the single-copy nuclear gene myoglobin of two salmonids. A quantitative formula for calculating the mass fraction of adulterated Atlantic salmon with rainbow trout was established based on a one-step conversion strategy, in which the DNA copy number ratios were directly transformed to meat mass fractions by introducing a fixed constant (the transfer coefficient). The dynamic range of the established ddPCR method was from 1% to 90%, with a limit of detection (LOD) of 0.2% and a limit of quantification (LOQ) of 0.8% for rainbow trout in Atlantic salmon, respectively. The quantification method demonstrated an acceptable level of repeatability and reproducibility, as the values of the relative standard deviation (RSD) for the tested meat mixtures with the known fractions were all less than 5%. Thermal and freezing treatments, as well as adding food additives within the recommended dosage limits, had no significant effect on the quantification accuracy. The method was successfully applied to detect rainbow trout adulteration in commercial raw and processed Atlantic salmon products. In comparison to real-time quantitative PCR (qPCR) testing, the established ddPCR method exhibited a higher level of stability and accuracy. Overall, the ddPCR-based quantitative method exhibited high levels of accuracy, stability, sensitivity, and practicability, suitable for applications in the routine surveillance and quality assurance of salmon products.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234309
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4310: Analysis of the Influence of Socio-Demographic
Variables and Some Nutrition and Lifestyle Habits on Beverage Consumption
in the Spanish Population
Authors: Elena Sandri, Vicent Modesto i Alapont, Eva Cantín Larumbe, Germán Cerdá Olmedo
First page: 4310
Abstract: Beverages and drinks play a significant role in maintaining the integral health of individuals. The aim of this study is to discover the pattern of beverage consumption in different groups of the Spanish population and to investigate its relationship with other nutritional variables and habits. To achieve the objectives, an observational, descriptive and cross-sectional study was conducted. For data collection, a questionnaire was designed and validated that explored different beverage and food consumption variables as well as socio-demographic and lifestyle variables. The instrument was disseminated, among the Spanish young adult population, through snowball sampling using social networks, collecting a sample of 17,541 valid surveys. Bivariate comparative analyses and correlation analyses were performed, and finally, the principal component analysis (PCA) method was used in order to study the relationships between variables related to drinking and health. The main results show significant differences in the pattern of beverage consumption between the socio-demographic variables of sex, age and educational level, as well as between different areas of Spain, while the PCA model shows the relationship between the consumption of sugar-sweetened beverages with the Healthy Nutrition Index of the population and sport practice. Based on the results of the study, the following conclusions were reached: the beverage consumption pattern of the Spanish population is affected by socio-demographic variables. Healthier drinking habits affect the nutrition and health of the population.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234310
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4311: The Temporal Dynamics of Sensitivity,
Aflatoxin Production, and Oxidative Stress of Aspergillus flavus in
Response to Cinnamaldehyde Vapor
Authors: Ajuan Niu, Leilei Tan, Song Tan, Guangyu Wang, Weifen Qiu
First page: 4311
Abstract: Cinnamaldehyde (CA), a natural plant extract, possesses notable antimicrobial properties and the ability to inhibit mycotoxin synthesis. This study investigated the effects of different concentrations of gaseous CA on A. flavus and found that higher concentrations exhibited fungicidal effects, while lower concentrations exerted fungistatic effects. Although all A. flavus strains exhibited similar responses to CA vapor, the degree of response varied among them. Notably, A. flavus strains HN-1, JX-3, JX-4, and HN-8 displayed higher sensitivity. Exposure to CA vapor led to slight damage to A. flavus, induced oxidative stress, and inhibited aflatoxin B1 (AFB1) production. Upon removal of the CA vapor, the damaged A. flavus resumed growth, the oxidative stress weakened, and AFB1 production sharply increased in aflatoxin-producing strains. In the whole process, no aflatoxin was detected in aflatoxin-non-producing A. flavus. Moreover, the qRT-PCR results suggest that the recovery of A. flavus and the subsequent surge of AFB1 content following CA removal were regulated by a drug efflux pump and velvet complex proteins. In summary, these findings emphasize the significance of optimizing the targeted concentrations of antifungal EOs and provide valuable insight for their accurate application.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234311
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4312: Insights into the Dynamic Succession of
Microbial Community and Related Factors of Vanillin Content Change Based
by High-Throughput Sequencing and Daqu Quality Drivers
Authors: Wenhua Tong, Shuqin Wang, Ying Yang, Zhijiu Huang, Yiyun Li, Dan Huang, Huibo Luo, Liming Zhao
First page: 4312
Abstract: Daqu is an important saccharifying starter in the fermentation of Nongxiangxing Baijiu in China. Vanillin is a health and flavor factor in Baijiu. However, only a few research studies on the vanillin content of Daqu are currently not systematic. In order to investigate the metabolic mechanism of vanillin in the fermentation process of Daqu, we analyzed the changes in microorganisms, influencing factors, and enzymes related to vanillin in Daqu. This research found that there were differences between bacterial and fungal genera in each sample, and the abundance of bacteria was greater than that of fungi. Among the microbial genera, Klebsiella, Escherichia, Acinetobacter, Saccharopolyspora, Aerococcus, and Puccinia were positively correlated with vanillin. Meanwhile, we also found that moisture and reducing sugar were the main physicochemical factors affecting the formation of vanillin. The functional annotation results indicate that carbohydrate metabolism and energy metabolism were important microbial metabolic pathways that impacted vanillin production in solid-state fermentation. The feruloyl-CoA hydratase/lyase (EC 4.1.2.61) and acylamidase (EC 3.5.1.4) were positively correlated with vanillin content (p ≤ 0.05) and promote the increase in vanillin content. These findings contribute to furthering our understanding of the functional microorganisms, physicochemical factors, and enzymes related to the change in vanillin content during the fermentation of Daqu and can help to further explore the flavor substances in Baijiu fermentation in the future.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234312
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4313: Effect and Mechanism of Soluble Starch on
Bovine Serum Albumin Cold-Set Gel Induced by Microbial Transglutaminase: A
Significantly Improved Carrier for Active Substances
Authors: Haoting Shi, Changsheng Ding, Jianglan Yuan
First page: 4313
Abstract: Soluble starch (SS) could significantly accelerate the process of bovine serum albumin (BSA) cold-set gelation by glucono-δ-lactone (GDL) and microbial transglutaminase (MTGase) coupling inducers, and enhance the mechanical properties. Hardness, WHC, loss modulus (G″) and storage modulus (G′) of the gel increased significantly, along with the addition of SS, and gelation time was also shortened from 41 min (SS free) to 9 min (containing 4.0% SS); the microstructure also became more and more dense. The results from FTIR, fluorescence quenching and circular dichroism (CD) suggested that SS could bind to BSA to form their composites, and the hydrogen bond was probably the dominant force. Moreover, the ability of SS to bind the original free water in BSA gel was relatively strong, thereby indirectly increasing the concentration of BSA and improving the texture properties of the gel. The acceleration of gelling could also be attributed to the fact that SS reduced the negative charge of BSA aggregates and further promoted the rapid formation of the gel. The embedding efficiency (EE) of quercetin in BSA-SS cold-set gel increased from 68.3% (SS free) to 87.45% (containing 4.0% SS), and a controlled-released effect was detected by simulated gastrointestinal digestion tests. The work could put forward new insights into protein gelation accelerated by polysaccharide, and provide a candidate for the structural design of new products in the food and pharmaceutical fields.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234313
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4314: Occurrence of Mycotoxins in Foods: Unraveling
the Knowledge Gaps on Their Persistence in Food Production Systems
Authors: Sher Ali, Lucas Gabriel Dionisio Freire, Vanessa Theodoro Rezende, Muhammad Noman, Sana Ullah, Abdullah, Gul Badshah, Muhammad Siddique Afridi, Fernando Gustavo Tonin, Carlos Augusto Fernandes de Oliveira
First page: 4314
Abstract: In this review, the intricate issue about the occurrence levels of mycotoxins in foods is discussed aiming to underline the main knowledge gaps on the persistence of these toxicants in the food production system. Mycotoxins have been a key challenge to the food industry, economic growth, and consumers’ health. Despite a breadth of studies over the past decades, the persistence of mycotoxins in foods remain an overlooked concern that urges exploration. Therefore, we aimed to concisely underline the matter and provide possible biochemical and metabolic details that can be relevant to the food sector and overall public health. We also stress the application of computational modeling, high-throughput omics, and high-resolution imaging approaches, which can provide insights into the structural and physicochemical characteristics and the metabolic activities which occur in a stored cereal grain’s embryo and endosperm and their relationship with storage fungi and mycotoxins on a cellular level. In addition, there is a need for extensive collaborative network and funding, which will play a key role in finding effective solutions against the persistence of mycotoxins at the genetic and molecular to metabolic levels in the food system.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234314
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4315: US Consumers’ Awareness, Purchase
Intent, and Willingness to Pay for Packaging That Reduces Household Food
Waste
Authors: Korey Fennell, Guanqi Lu, Monireh Mahmoudi, Euihark Lee, Eva Almenar
First page: 4315
Abstract: Food waste is a barrier to the development of sustainable food systems, and a large portion of it occurs at the household level. Household food waste can be decreased by using appropriate packaging. Despite the high rate of food waste in US households, little is known about how packaging affects this. This study assessed US consumers’ awareness of how structural packaging designs and technologies affect food freshness and their willingness to purchase and to pay extra for packaging designed to reduce household food waste. To gather data, 1000 US consumers were surveyed online. Responses were analyzed overall and by population segments. The impacts of only 3 out of 15 structural packaging designs on maintaining food freshness were known by >50% of consumers. Regarding packaging technologies, while 78% of consumers knew about the impact of vacuum packaging on maintaining food freshness, just 27.6, 23, and 16% knew how modified atmosphere packaging, active packaging, and aseptic packaging affected food freshness. Only 32% of consumers knew that intelligent packaging provides information on food freshness. Just 9% of consumers recognized that foods in plastic pouches and cans possess the same food freshness. Approximately 91% of consumers will always/sometimes buy food in most of the above packaging technologies after learning about them. Half were willing to pay more for food in packages that reduce household food waste, and 40% may. Differences (p ≤ 0.05) and two-way interactions were observed between population segments. This study’s findings can help develop new packaging, education campaigns, and policies to reduce household food waste in the US.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234315
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4316: Characterization and In Vitro Antioxidant and
Anti-Inflammatory Activities of Ginsenosides Extracted from Forest-Grown
Wild Panax quinquefolius L.
Authors: Yang Yang, Shan Xu, Kemeng Yang, Yuning Sun, Ruirui Yang, Yanan Hu, Guijie Chen, Huimei Cai
First page: 4316
Abstract: American ginseng (Panax quinquefolius L.) is known for its health benefits, which are attributed to various terpenoids. However, the specific composition and activities of these terpenoids in forest-grown wild American ginseng remain understudied. This study aimed to characterize the terpenoid composition, particularly triterpene saponins, in forest-grown wild American ginseng. The analysis revealed that triterpene saponins, notably American ginseng ginsenosides (AGGs), are the predominant active components, as identified through LC-MS/MS and HPLC. A subsequent in vitro evaluation of AGGs showcased their potent antioxidant capabilities, displaying the dose-dependent scavenging of free radicals and reducing agents. Moreover, AGGs demonstrated efficacy in reducing oxidative injury and intracellular ROS levels in RAW 264.7 macrophages treated with H2O2. In addition to their antioxidant properties, AGGs exhibited anti-inflammatory effects, significantly inhibiting NO and inflammatory substance production in lipopolysaccharide-treated RAW 264.7 macrophages. These findings highlight the potential of AGG-rich forest-grown wild American ginseng as a functional food with promising implications for improving human health.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234316
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4317: Increase in Lactulose Content in a
Hot-Alkaline-Based System through Fermentation with a Selected Lactic Acid
Bacteria Strain Followed by the β-Galactosidase Catalysis Process
Authors: Yaozu Guo, Wenlong Ma, Manxi Song, Wenqiong Wang, Boxing Yin, Ruixia Gu
First page: 4317
Abstract: In this study, lactic acid bacteria (LAB) fermentation and β-galactosidase catalysis methods were combined to increase the lactulose concentration and reduce the galactose and lactose content in a hot-alkaline-based system. The optimal conditions for chemical isomerization were 70 °C for 50 min for lactulose production, in which the concentration of lactulose was 31.3 ± 1.2%. Then, the selection and identification of LAB, which can utilize lactose and cannot affect lactulose content, were determined from 451 strains in the laboratory. It was found that Lactobacillus salivarius TM-2–8 had weak lactulose utilization and more robust lactose utilization. Lactobacillus rhamnosus grx.21 was weak in terms of lactulose utilization and strong in terms of galactose utilization. These two strains fermented the chemical isomerization system of lactulose to reduce the content of lactose and galactose. The results showed that the lactose concentration was 48.96 ± 2.92 g/L and the lactulose concentration was 59.73 ± 1. 8 g/L for fermentation lasting 18 h. The β-galactosidase was used to increase the content of lactulose in the fermented system at this time. The highest concentration of 74.89 ± 1.68 g/L lactulose was obtained at an enzymatic concentration of 3 U/mL and catalyzed at 50 °C for 3 h by β-galactosidase.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234317
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4318: Polymorphisms of CCSER1 Gene and Their
Correlation with Milk Quality Traits in Gannan Yak (Bos grunniens)
Authors: Guowu Yang, Juanxiang Zhang, Xiaoyong Ma, Rong Ma, Jinwei Shen, Modian Liu, Daoning Yu, Fen Feng, Chun Huang, Xiaoming Ma, Yongfu La, Xian Guo, Ping Yan, Chunnian Liang
First page: 4318
Abstract: Coiled-coil serine-rich protein 1 (CCSER 1) gene is a regulatory protein gene. This gene has been reported to be associated with various economic traits in large mammals in recent years. The aim of this study was to investigate the association between CCSER1 gene single nucleotide polymorphisms (SNPs) and Gannan yaks and to identify potential molecular marker loci for breeding milk quality in Gannan yaks. We genotyped 172 Gannan yaks using Illumina Yak cGPS 7K liquid microarrays and analyzed the correlation between the three SNPs loci of the CCSER1 gene and the milk qualities of Gannan yaks, including milk fat, protein and casein. It was found that mutations at the g.183,843A>G, g.222,717C>G and g.388,723G>T loci all affected the fat, protein, casein and lactose traits of Gannan yak milk to varying extents, and that the milk quality of individuals with mutant phenotypes was significantly improved. Among them, the milk fat content of AG heterozygous genotype population at g.183,843A>G locus was significantly higher than that of AA and GG genotype populations (p < 0.05); the casein and protein content of mutant GG and CG genotype populations at g.222,717C>G locus was significantly higher than that of wild-type CC genotype population (p < 0.05); and the g.388,723G>T locus of the casein and protein contents of the mutant TT genotype population were significantly higher (p < 0.05) than those of the wild-type GG genotype population. These results provide potential molecular marker sites for Gannan yak breeding.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234318
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4319: Inactivation Effect of Germination Combined
with Cold Plasma Treatment on Bacillus licheniformis Spores
Authors: Jichao Huang, Kairan Sheng, Yali Zhang, Mengmeng Song, Ahtisham Ali, Tianran Huang, Ming Huang
First page: 4319
Abstract: Food spoilage, primarily caused by spore-forming bacteria, has become a critical concern since it results in substantial economic losses within the food industry. Past investigations have successfully identified Bacillus licheniformis as the main bacterium responsible for spoilage in roast chicken. In this study, we screened a new sterilization combination from 16 germinants and 4 cold plasma conditions, respectively. Among them, the combination of “A”GFNa-1 (composed of 60 mmol/L L-alanine, 10 mmol/L D-glucose, 10 mmol/L D-fructose, and 1 g/L NaCl) with cold plasma treatment (packed with 100% argon at 70 kV) proved effective in deactivating B. licheniformis spores, resulting in a reduction of approximately 2.1 log CFU/mL. Furthermore, we exposed the spores to different conditions: CK (no germination, no cold plasma), MF (germination only), CP (no germination, 100% argon packed, 70 kV cold plasma treatment for 3 min), and MF + CP (germination for 5 h, 100% argon packed, 70 kV cold plasma treatment for 3 min). The results of heat inactivation and dipicolinic acid (DPA) release rate demonstrated that cold plasma treatment effectively inactivated both spores and vegetative cells without inducing germination. Additionally, the reduced survival under hyperosmotic conditions and the presence of distinct red fluorescence patterns observed through confocal laser scanning microscopy (CLSM) collectively suggest that cold plasma treatment disrupts the inner membrane structure and leads to the inactivation of B. licheniformis. Overall, our findings indicate a spore clearance rate of 99.2% and suggest that the combination of efficient germinants and cold plasma treatment holds promise as a viable approach to mitigate spore contamination in the food industry.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234319
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4320: The Improved Quality of Gluten-Free Bread Due
to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating
Nutritional Value, Technological Properties, and Sensory Quality
Authors: Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto, Urszula Krupa-Kozak
First page: 4320
Abstract: The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234320
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4321: Novel Efficient Physical Technologies for
Enhancing Freeze Drying of Fruits and Vegetables: A Review
Authors: Jianhua Yao, Wenjuan Chen, Kai Fan
First page: 4321
Abstract: Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234321
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4322: Cooking-Induced Oxidation and Structural
Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal
Digestion and Intestinal Flora Fermentation Characteristics
Authors: Guanhua Lv, Hengpeng Wang, Xiaoou Wei, Minmin Lu, Wenhao Yang, Halah Aalim, Esra Capanoglu, Xiaobo Zou, Maurizio Battino, Di Zhang
First page: 4322
Abstract: Meat digestion and intestinal flora fermentation characteristics are closely related to human dietary health. The present study investigated the effect of different cooking treatments, including boiling, roasting, microwaving, stir-frying, and deep-frying, on the oxidation of chicken protein as well as its structural and digestion characteristics. The results revealed that deep-fried and roasted chicken exhibited a relatively higher degree of protein oxidation, while that of boiled chicken was the lowest (p < 0.05). Both stir-frying and deep-frying led to a greater conversion of the α-helix structure of chicken protein into a β-sheet structure and resulted in lower protein gastrointestinal digestibility (p < 0.05), whereas roasted chicken exhibited moderate digestibility. Further, the impact of residual undigested chicken protein on the intestinal flora fermentation was assessed. During the fermentation process, roasted chicken generated the highest number of new intestinal flora species (49 species), exhibiting the highest Chao 1 index (356.20) and a relatively low Simpson index (0.88). Its relative abundance of Fusobacterium was the highest (33.33%), while the total production of six short-chain fatty acids was the lowest (50.76 mM). Although stir-fried and deep-fried chicken exhibited lower digestibility, their adverse impact on intestinal flora was not greater than that of roasted chicken. Therefore, roasting is the least recommended method for the daily cooking of chicken. The present work provides practical advice for choosing cooking methods for chicken in daily life, which is useful for human dietary health.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234322
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4323: Internal Quality Assessment of East African
Highland Cooking Banana (Musa spp.) Flour: Significance for Breeding and
Industrial Applications
Authors: Elizabeth Khakasa, Charles Muyanja, Robert Mugabi, Yusuf Mukasa, Mary P. Babirye, Brian Balikoowa, Priver Namanya, Jerome Kubiriba, Ivan K. Arinaitwe, Kephas Nowakunda
First page: 4323
Abstract: This study assessed the internal quality traits of East African Highland cooking banana flours, exploring their significance for breeding and potential industrial applications. Twenty cultivars (nine hybrids and eleven landraces) were used. Swelling power capacity, water solubility, water absorption capacity, water absorption index, freeze–thawing stability, and pasting characteristics of banana flour were assessed using standard methods. The results showed that cultivars with high swelling power also exhibited a high water absorption capacity and water absorption index, thus making them suitable for bakery industries. The water absorption capacity ranged between 5.66% (N2) and 11.68% (N11). Landraces KBZ (9.01) and NKYK (8.05), and hybrids N11 (11.68) and N9 (8.48) are suitable as thickeners due to high WAC. Hybrids (N7, 27.83%, and N9, 22.59%) and landraces (NMZ, 32.69%, and NFK, 34.24%) had low freeze–thawing stability, hence it is applicable as a food stabilizer. Landrace NKT (19.14%) and hybrid N9 (16.95%) had the highest solubility, and landrace KBZ (6.93%) and hybrid N3 (6.66%) had the lowest solubility. Landraces MSK (6265), NKY (3980), and NFK (3957), and hybrids N6 (3608), N7 (3505), and N9 (3281 RVU) had high peak viscosity. The trough viscosity, final viscosity, and breakdown viscosity of cultivars varied from 422.5 to 5004 RVU. The landraces MSK (5021 RVU) and NFK (4111 RVU) had the highest final viscosity, making them suitable for application in the food industry for thick and stable sauces. Landrace TRZ had the lowest pasting temperature (62.7 °C), making it advantageous for use where fast gelatinization is required, hence saving energy costs and cooking time. These findings suggest that the genetic attributes inherent in cultivars can be incorporated into breeding programs targeting required traits for industrial application.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234323
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4324: Investigation of Advanced Glycation
End-Products, α-Dicarbonyl Compounds, and Their Correlations with
Chemical Composition and Salt Levels in Commercial Fish Products
Authors: Lihong Niu, Shanshan Kong, Fuyu Chu, Yiqun Huang, Keqiang Lai
First page: 4324
Abstract: The contents of free and protein-bound advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), along with glyoxal (GO), methylglyoxal (MGO), chemical components, and salt in commercially prepared and prefabricated fish products were analyzed. Snack food classified as commercially prepared products exhibited higher levels of GO (25.00 ± 3.34–137.12 ± 25.87 mg/kg of dry matter) and MGO (11.47 ± 1.39–43.23 ± 7.91 mg/kg of dry matter). Variations in the contents of free CML and CEL increased 29.9- and 73.0-fold, respectively. Protein-bound CML and CEL in commercially prepared samples were higher than those in raw prefabricated ones due to the impact of heat treatment. Levels of GO and MGO demonstrated negative correlations with fat (R = −0.720 and −0.751, p < 0.05) in commercially prepared samples, whereas positive correlations were observed (R = 0.526 and 0.521, p < 0.05) in raw prefabricated ones. The heat-induced formation of protein-bound CML and CEL showed a negative correlation with the variations of GO and MGO but was positively related to protein levels in prefabricated products, suggesting that GO and MGO may interact with proteins to generate AGEs during heating. The influence of NaCl on the formation of GO and MGO exhibited variations across different fish products, necessitating further investigation.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234324
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4325: Influence of Particle Size and Extraction
Methods on Phenolic Content and Biological Activities of Pear Pomace
Authors: Joana Ferreira, Karolina Tkacz, Igor Piotr Turkiewicz, Maria Isabel Santos, Adriana Belas, Ana Lima, Aneta Wojdyło, Isabel Sousa
First page: 4325
Abstract: The main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into different particle sizes, namely 1 mm, 710 µm, 180 µm, 75 µm and 53 µm. Then two extraction methods, namely maceration with methanol and two-step extraction with hexane via Soxhlet followed by ultrasound extraction with methanol, were tested. Total phenolic and total flavonoid contents ranged from 375.0 to 512.9 mg gallic acid/100 g DW and from 24.7 to 34.6 mg quercetin/100 g DW, respectively. Two-step extraction provided antioxidant activity up to 418.8 (in FRAP assay) and 340.0 mg Trolox/100 g DW (in DPPH assay). In order to explore various bioactive properties, this study assessed the inhibitory effects of enzymes, specifically α-amylase and β-glucosidase (associated with antidiabetic effects), as well as angiotensin-converting enzyme (linked to potential antihypertensive benefits). Additionally, the research investigated antibacterial potential against both Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria, revealing significant results (p < 0.05), particularly in the case of the two-step extraction method. This investigation underscores the substantial value of certain food industry wastes, highlighting their potential as bioactive ingredients within the framework of a circular economy.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234325
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4326: Metabolic Profiling and Molecular Mechanisms
Underlying Melatonin-Induced Secondary Metabolism of Postharvest Goji
Berry (Lycium barbarum L.)
Authors: Junjie Wang, Huaiyu Zhang, Jie Hou, En Yang, Lunaike Zhao, Yueli Zhou, Wenping Ma, Danmei Ma, Jiayi Li
First page: 4326
Abstract: Postharvest decay of goji berries, mainly caused by Alternaria alternata, results in significant economic losses. To investigate the effects of melatonin (MLT) on resistance to Alternaria rot in goji berries, the fruits were immersed in the MLT solutions with varying concentrations (0, 25, 50, and 75 μmol L−1) and then inoculated with A. alternata. The results showed that the fruits treated with 50 μmol L−1 MLT exhibited the lowest disease incidence and least lesion diameter. Meanwhile, endogenous MLT in the fruits treated with 50 μmol L−1 MLT showed higher levels than in the control fruits during storage at 4 ± 0.5 °C. Further, the enzymatic activities and expressions of genes encoding peroxidase, phenylalanine ammonia-lyase, cinnamate 4-hydroxylase, 4-coumarate-CoA ligase, chalcone synthase, chalcone isomerase, and cinnamyl alcohol dehydrogenase were induced in the treated fruit during storage. UPLC-ESI-MS/MS revealed that secondary metabolites in the fruits on day 0, in order of highest to lowest levels, were rutin, p-coumaric acid, chlorogenic acid, ferulic acid, caffeic acid, naringenin, quercetin, kaempferol, and protocatechuic acid. MLT-treated fruits exhibited higher levels of secondary metabolites than the control. In conclusion, MLT treatment contributed to controlling the postharvest decay of goji fruit during storage by boosting endogenous MLT levels, thus activating the antioxidant system and secondary metabolism.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234326
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4327: Hemp Seed Cake Flour as a Source of Proteins,
Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and
Technological Quality of Bread
Authors: Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița, Rodica Siminiuc, Aurica Chirsanova, Vladislav Reșitca, Dinu Țurcanu
First page: 4327
Abstract: Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between “slightly like” and “like it very much”.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234327
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4328: Fungal and Toxin Contaminants in Cereal Grains
and Flours: Systematic Review and Meta-Analysis
Authors: Christodoulos Deligeorgakis, Christopher Magro, Adriana Skendi, Haileeyesus Habtegebriel Gebrehiwot, Vasilis Valdramidis, Maria Papageorgiou
First page: 4328
Abstract: Cereal grains serve as the cornerstone of global nutrition, providing a significant portion of humanity’s caloric requirements. However, the presence of fungal genera, such Fusarium, Penicillium, Aspergillus, and Alternaria, known for their mycotoxin-producing abilities, presents a significant threat to human health due to the adverse effects of these toxins. The primary objective of this study was to identify the predominant fungal contaminants in cereal grains utilized in breadmaking, as well as in flour and bread. Moreover, a systematic review, including meta-analysis, was conducted on the occurrence and levels of mycotoxins in wheat flour from the years 2013 to 2023. The genera most frequently reported were Fusarium, followed by Penicillium, Aspergillus, and Alternaria. Among the published reports, the majority focused on the analysis of Deoxynivalenol (DON), which garnered twice as many reports compared to those focusing on Aflatoxins, Zearalenone, and Ochratoxin A. The concentration of these toxins, in most cases determined by HPLC-MS/MS or HPLC coupled with a fluorescence detector (FLD), was occasionally observed to exceed the maximum limits established by national and/or international authorities. The prevalence of mycotoxins in flour samples from the European Union (EU) and China, as well as in foods intended for infants, exhibited a significant reduction compared to other commercial flours assessed by a meta-analysis investigation.
Citation: Foods
PubDate: 2023-11-29
DOI: 10.3390/foods12234328
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4329: Snapshot of the Probiotic Potential of
Kluveromyces marxianus DMKU-1042 Using a Comparative Probiogenomics
Approach
Authors: Mati Ullah, Muhammad Rizwan, Ali Raza, Yutong Xia, Jianda Han, Yi Ma, Huayou Chen
First page: 4329
Abstract: Kluyveromyces marxianus is a rapidly growing thermotolerant yeast that secretes a variety of lytic enzymes, utilizes different sugars, and produces ethanol. The probiotic potential of this yeast has not been well explored. To evaluate its probiotic potential, the yeast strain Kluyveromyces marxianus DMKU3-1042 was analyzed using next-generation sequencing technology. Analysis of the genomes showed that the yeast isolates had a GC content of 40.10–40.59%. The isolates had many genes related to glycerol and mannose metabolism, as well as genes for acetoin and butanediol metabolism, acetolactate synthase subunits, and lactic acid fermentation. The strain isolates were also found to possess genes for the synthesis of different vitamins and Coenzyme A. Genes related to heat and hyperosmotic shock tolerance, as well as protection against reactive oxygen species were also found. Additionally, the isolates contained genes for the synthesis of lysine, threonine, methionine, and cysteine, as well as genes with anticoagulation and anti-inflammatory properties. Based on our analysis, we concluded that the strain DMKU3-1042 possesses probiotic properties that make it suitable for use in food and feed supplementation.
Citation: Foods
PubDate: 2023-11-30
DOI: 10.3390/foods12234329
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4330: Physicochemical Properties of Granular and
Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and
Structural Characteristics
Authors: Xinyu Jiang, Yiting Gu, Lichao Zhang, Jinjian Sun, Jianan Yan, Ce Wang, Bin Lai, Haitao Wu
First page: 4330
Abstract: As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content (AAC), and structural characteristics of five LRS samples from different regions were investigated, and their correlations with the physicochemical properties of granular and gelatinized LRS were revealed. LRS exhibited rod-shaped and ellipsoidal starch granules, with AAC ranging from 26.6% to 31.7%. LRS-3, from Fuzhou, Jiangxi Province, exhibited a deeper hydrogel color and contained more ash, with 302.6 mg/kg iron, and it could reach the pasting temperature of 62.6 °C. In comparison, LRS-5, from Baoshan, Yunnan Province, exhibited smoother granule surface, less fragmentation, and higher AAC, resulting in better swelling power and freeze-thaw stability. The resistant starch contents of LRS-3 and LRS-5 were the lowest (15.3%) and highest (69.7%), respectively. The enzymatic digestion performance of LRS was positively correlated with ash content and short- and long-term ordered structures but negatively correlated with AAC. Furthermore, the color and network firmness of gelatinized LRS was negatively correlated with its ash content, and the retrograde trend and freeze-thaw stability were more closely correlated with AAC and structural characteristics. These results revealed the physicochemical properties of LRS from different regions and suggested their advantages in appropriate applications as a hydrogel matrix.
Citation: Foods
PubDate: 2023-11-30
DOI: 10.3390/foods12234330
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4331: Occurrence and Dietary Exposure of 3-MCPD
Esters and Glycidyl Esters in Domestically and Commercially Prepared Food
in Singapore
Authors: Raymond Rong Sheng Shi, Ping Shen, Wesley Zongrong Yu, Miaohua Cai, Ai Jin Tay, Ignatius Lim, Yee Soon Chin, Wei Min Ang, Jun Cheng Er, Geraldine Songlen Lim, Yuansheng Wu, Angela Li, Kyaw Thu Aung, Sheot Harn Chan
First page: 4331
Abstract: This study investigated the prevalence and occurrence of 3-monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) in domestically and commercially prepared food in Singapore and assessed the total dietary exposure for the Singaporean population. Minimal impact on the formation of 3-MCPDEs and GEs was observed from the domestic cooking methods commonly practiced in Singapore such as deep frying and stir frying. The estimated total dietary exposure to 3-MCPDEs for the Singaporean population (aged 15 to 92) was 0.982 µg/kg bw/day for general consumers and 2.212 µg/kg bw/day for high consumers (95th percentile), which accounted for 49.1% and 110.6% of the tolerable dietary intake (TDI) at 2 µg/kg bw/day by the European Food Safety Authority (EFSA). The calculated margins of exposure (MOE) for GEs based on the dietary exposure for general consumers at 0.882 µg/kg bw/day and 2.209 µg/kg bw/day for high consumers were below 10,000, indicating a potential health concern. Our study showed that the occurrence of 3-MCPDEs and GEs varied among vegetable oils, and domestic cooking methods did not significantly impact the levels of 3-MCPDEs and GEs in prepared food. The critical factor influencing the prevalence and occurrence of 3-MCPDEs and GEs was the choice of oil used for cooking, which absorbed into the cooked food. It is essential to encourage the food industry to continue its innovation on mitigation measures to control and reduce 3-MCPDEs and GEs in vegetable oil production. Consumers are advised to make informed choices on food consumption and cooking oil for food preparation to reduce their exposure to 3-MCPDEs and GEs.
Citation: Foods
PubDate: 2023-11-30
DOI: 10.3390/foods12234331
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4332: A Label-Free Aptasensor for Turn-On
Fluorescent Detection of Aflatoxin B1 Based on an
Aggregation-Induced-Emission-Active Probe and Single-Walled Carbon
Nanohorns
Authors: Huanhuan Yang, Lei Lv, Mengyu Niu, Dongjie Zhang, Zhijun Guo
First page: 4332
Abstract: The determination of the aflatoxin B1 (AFB1) content has received widespread attention in the context of food safety, which is a global public health issue. Accordingly, a label-free and turn-on fluorescent AFB1 determination method is developed herein with an ss-DNA aptamer as the recognition element, 4, 4-(1E,1E)-2, 2-(anthracene-9, 10-diyl) bis(ethene-2, 1-diyl) bis(N, N, N-trimethylbenzenaminium iodide) (DSAI) as the aggregation-induced emission (AIE) fluorescent probe, and single-walled carbon nanohorns (SWCNHs) as the selective part with a fluorescence quenching effect. In the presence of AFB1, the AFB1-specific aptamer undergoes a structural transformation and switches from being a random helix to a folded structure. DSAI’s fluorescence is protected as a result of the resistance of the transformed aptamer adsorbed on the SWCNHs’ surface. Because DSAI’s fluorescence is not quenchable, the fluorescence intensity is calculated as a function of the AFB1 concentration. By simply mixing DSAI, aptamer, AFB1 samples, and SWCNHs, the method can be carried out in 2 h, with a limit of detection (LOD) of 1.83 ng/mL. It has a high selectivity in the presence of other mycotoxins, and its performance is confirmed in soybean sauce with a known concentration of AFB1. The LOD was 1.92 ng/mL in the soy sauce samples and the recovery ranged from 95 to 106%, implying that the presented aptasensor has great potential for food analysis.
Citation: Foods
PubDate: 2023-12-01
DOI: 10.3390/foods12234332
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4333: Total and Free Hydrogen Cyanide Content and
Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived
Cassava Product Widely Consumed in Northern Brazil
Authors: Brenda de Nazaré do Carmo Brito, Mayara Galvão Martins, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Rosinelson da Silva Pena
First page: 4333
Abstract: Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, tucupi obtained from the markets of Belém (Pará, Brazil) and produced using agroindustrial (11 samples) and non-agroindustrial (11 samples) units were investigated to determine their physicochemical characteristics, total and free HCN contents, and free bioactive amine profiles. Most of the samples showed significant variations (p ≤ 0.05) in pH (2.82–4.67), total acidity (0.14–1.36 g lactic acid/100 mL), reducing sugars (up to 2.33 g/100 mL), and total sugars (up to 4.35 g/100 mL). Regarding the amines, four biogenic amines (0.5–4.2 mg/L tyramine, 1.0–23.1 mg/L putrescine, 0.5–66.8 mg/L histamine, and 0.6–2.9 mg/L tryptamine) and one polyamine (0.4–1.7 mg/L spermidine) were identified in the tucupi samples. Even in the tucupi produced using the agroindustrial units, which had quality seals provided by the local regulatory agency, high levels of biogenic amines (4.4–78.2 mg/L) were observed, as well as high dosages of total (8.87–114.66 mg/L) and free (0.80–38.38 mg/L) HCN. These facts highlight the need for better knowledge regarding the product manufacturing process to establish standardization and high-quality conditions for tucupi processing since high contents of biogenic amines and HCN are commonly associated with adverse health effects.
Citation: Foods
PubDate: 2023-12-01
DOI: 10.3390/foods12234333
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4334: Optimizing Processing Techniques of Oolong Tea
Balancing between High Retention of Catechins and Sensory Quality
Authors: Xiaofeng Lu, Yanyan Lin, Yanming Tuo, Lijia Liu, Xinxin Du, Qiufang Zhu, Yunfei Hu, Yutao Shi, Liangyu Wu, Jinke Lin
First page: 4334
Abstract: Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light withering for 8 h, leaf rotating for 10 min with a total standing time for 8 h, drum roasting for 5 min at 290 °C, low-temperature rolling (flattening at 4 °C for 5 min, without pressure for 1 min and under pressure for 5 min), microwave drying (800 W for 7.5 min). This study demonstrates a significant increase in the retention of catechins, which contributes to the mellow and brisk tastes of oolong tea, addressing the challenge of catechin content and sensory quality. Our study provides a novel insight into the relationship between the oolong tea processing and flavor formation.
Citation: Foods
PubDate: 2023-12-01
DOI: 10.3390/foods12234334
Issue No: Vol. 12, No. 23 (2023)
- Foods, Vol. 12, Pages 4335: Can Near-Infrared Spectroscopy Replace a Panel
of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin'
Authors: Lia Vasconcelos, Luís G. Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Evandro Bona, Javier Mateo, Sandra Rodrigues, Alfredo Teixeira
First page: 4335
Abstract: This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveiled distinct peaks associated with significant components, such as proteins, lipids and water. Support vector regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization and the radial base kernel (non-linear SVR model). This process involved partitioning the data into calibration (67%) and prediction (33%) subsets using the SPXY algorithm. The model parameters were optimized via a hybrid algorithm based on particle swarm optimization (PSO) to effectively minimize the root-mean-square error (RMSECV) derived from five-fold cross-validation and ensure the attainment of optimal model performance and predictive accuracy. The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616–0.9955) and low RMSE values (0.0400–0.1031). The prediction set’s relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig meat aroma, hardness, fat color and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment. Such advancements have the potential to benefit both the research community and the meat industry by closely aligning their practices with consumer preferences and expectations.
Citation: Foods
PubDate: 2023-12-01
DOI: 10.3390/foods12234335
Issue No: Vol. 12, No. 23 (2023)
