Foods

19 pages, 7634 KiB

Open AccessArticle

Properties of Allicin–Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage

by Ling Hu, Pengcheng Zhao, Yabo Wei, Xin Guo, Xiaorong Deng and Jian Zhang

Foods 2023, 12(19), 3713; https://doi.org/10.3390/foods12193713 - 9 Oct 2023

Cited by 5 | Viewed by 1508

Abstract

Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin–zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent [...] Read more.

Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin–zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent precipitation and electrostatic deposition, and their characteristic parameters, such as average particle size, polydispersity index (PDI), and ζ-potential, were analyzed. Then, Al-Ze was used as the delivery carrier for the active substance (allicin), and gelatin with good film-forming properties was selected as the film-forming matrix to prepare Al-Ze gelatin films. The optical properties, mechanical properties, and characterization parameters were used to analyze the prepared composite materials; the results confirmed that Al-Ze gelatin film has good mechanical properties and barrier properties. The prepared film was applied to the storage of cold, fresh beef, and the quality change of beef was monitored at 4 °C. The results showed that Al-Ze gelatin film could effectively delay the quality deterioration of beef. This paper provides a new idea and data support for the application of Al-Ze gelatin film in meat storage and fresh-keeping, and offers new insight for the promotion and application of allicin in the food industry. Full article

(This article belongs to the Section Meat)

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30 pages, 2868 KiB

Open AccessReview

Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends

by Antonio Benítez-Cabello, Amélia M. Delgado and Célia Quintas

Foods 2023, 12(19), 3712; https://doi.org/10.3390/foods12193712 - 9 Oct 2023

Cited by 3 | Viewed by 1972

Abstract

Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most [...] Read more.

Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are the main microorganisms responsible for the fermentation of this product. The microbial diversity and population dynamics during the fermentation process are influenced by several factors, such as the content of sugars and phenols, all of which together influence the quality and safety of the table olives. The composition of fruits is in turn influenced by environmental conditions, such as rainfall, temperature, radiation, and the concentration of minerals in the soil, among others. In this review, we discuss the effect of climate change on the microbial diversity of table olives, with special emphasis on Spanish and Portuguese cultivars. The alterations expected to occur in climate change scenario(s) include changes in the microbial populations, their succession, diversity, and growth kinetics, which may impact the safety and quality of the table olives. Mitigation and adaptation measures are proposed to safeguard the authenticity and sensorial features of this valuable fermented food while ensuring food safety requirements. Full article

(This article belongs to the Special Issue New Insight in Microbial Diversity and Genomic in Foods)

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10 pages, 718 KiB

Open AccessArticle

Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus L.)

by Maher M. Al-Dabbas, Majd Moumneh, Hani J. Hamad, Mahmoud Abughoush, Balkees Abuawad, Bha’a Aldin Al-Nawasrah, Rawan Al-Jaloudi and Sehar Iqbal

Foods 2023, 12(19), 3711; https://doi.org/10.3390/foods12193711 - 9 Oct 2023

Cited by 2 | Viewed by 2034

Abstract

Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate [...] Read more.

Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate the effects of different processing and preservation methods on the levels of phenolics, flavonoids, and antioxidant activities of okra. The ethanolic extracts of each sample were analyzed before and after preservation and storage for a period of three months. The results showed a significant improvement (p < 0.05) in total phenolic content (134.1 mg GAE/100g) and DPPH (1-1-diphenyl1-2-pricrylhydrazyl) scavenging activity (IC₅₀ value of 3.0 mg/mL) in blanched okra when compared to fresh okra (86.35 mg GAE/100g and IC₅₀ value of 3.8 mg/mL, respectively). Fresh okra exhibited the highest flavonoid content (105.75 mg QE/100g), while sun-dried okra samples stored for three months exhibited a decrease in total phenolic content (14.45 mg GAE/100g), total flavonoid contents (13.25 mg QE/100g), reducing power activity (23.30%), and DPPH scavenging activity (IC₅₀ value of 134.8 mg/mL). The DPPH inhibition activities of all okra treatments showed a significant and positive correlation with the okra phenolic and flavonoid content (r = 0.702 and 0.67, respectively). The reducing power activity (%) of okra treatments exhibited a strong correlation (r) with phenolic contents (r = 0.966), and the correlation with flavonoid contents was 0.459. Generally, different processing and preservation methods of okra revealed that the impact on total phenolic and flavonoid contents, as well as antioxidant activities, was slightly significant among samples preserved using the same method during storage. In addition, blanched and frozen okra resulted in the highest retention of phenolic contents and antioxidant activities. Full article

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

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21 pages, 2711 KiB

Open AccessArticle

Influence of Benzothiadiazole on the Accumulation and Metabolism of C6 Compounds in Cabernet Gernischt Grapes (Vitis vinifera L.)

by Jianfeng Wang, Yuqi Han, Chunxia Chen, Faisal Eudes Sam, Ruwen Guan, Kai Wang, Yu Zhang, Man Zhao, Changxia Chen, Xuan Liu and Yumei Jiang

Foods 2023, 12(19), 3710; https://doi.org/10.3390/foods12193710 - 9 Oct 2023

Cited by 4 | Viewed by 1984

Abstract

Pre-harvest application of elicitors improves grape quality, specifically the phenolic compounds and color characteristics. Limited research has been conducted on the impact of elicitors on the C6 compounds found in grapes. This is due to lack of comprehensive studies examining the combined effects [...] Read more.

Pre-harvest application of elicitors improves grape quality, specifically the phenolic compounds and color characteristics. Limited research has been conducted on the impact of elicitors on the C6 compounds found in grapes. This is due to lack of comprehensive studies examining the combined effects of bound aroma compounds, enzyme activity, and substrate availability. This study aimed to assess the impact of benzothiadiazole (BTH) on the physicochemical properties and C6 compounds of Cabernet Gernischt grapes during ripening. Compared with the control group (CK), BTH treatment significantly increased the 100-berry weight, skin/berry ratio, pH, total phenolic content, and total flavonoid content in ripe grapes. Additionally, BTH treatment led to significant reductions in reducing sugar, total soluble solids, titratable acidity, linoleic acid, linolenic acid, and free C6 aldehydes. Furthermore, BTH treatment significantly decreased the contents of free C6 alcohols and increased the levels of free and bound C6 esters. BTH treatment also increased the activities of lipoxygenase, alcohol dehydrogenase, and alcohol acetyltransferase enzymes, while it decreased the activity of hydroperoxide lyase enzyme. The application of BTH resulted in changes to the physicochemical properties and levels of C6 compounds in Cabernet Gernischt grapes by up-regulating enzyme activity and down-regulating precursors. Full article

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

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15 pages, 3520 KiB

Open AccessArticle

Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein

by Shanshan Li, Zhe Liu, Xue Hei, Chao Wu, Xiaojie Ma, Hui Hu, Bo Jiao, Jinjin Zhu, Benu Adhikari, Qiang Wang and Aimin Shi

Foods 2023, 12(19), 3709; https://doi.org/10.3390/foods12193709 - 9 Oct 2023

Cited by 8 | Viewed by 1988

Abstract

Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ball milling; superfine grinding; ultrasound; wet ball milling; and high-pressure [...] Read more.

Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ball milling; superfine grinding; ultrasound; wet ball milling; and high-pressure microjet) to enhance walnut proteins’ physicochemical and functional properties. The changes in particle size, microstructure, surface hydrophobicity, fluorescence, solubility, foaming, and emulsification were investigated. Cold plasma and ultrasound treatments minimally affected particle size and morphology. Cold plasma increased the particle size D_4,3 from 145.20 μm to 152.50 μm. Ultrasonication reduced the particle size D_4,3 to 138.00 μm. The variation was within ±10 μm, while the particle size of walnut protein significantly decreased after the other four modification treatments. The greatest variation in particle size was in the superfine grinding, with the D_4,3 being reduced to 23.80 μm. Ultrasound treatment converted the β-sheet into an α-helix, while the other methods transformed the α-helix into a β-sheet. The dispersion stability notably improved after wet ball milling and high-pressure microjet treatments, which was accompanied by a significant increase in solubility from 6.9% (control) to 13.6% (wet ball milling) and 31.7% (high-pressure microjet). The foaming and emulsification properties were also enhanced through these modifications (foaming improved from 47% to 55.33% and emulsification improved from 4.32 m²/g to 8.27 m²/g). High-pressure microjet treatment proved most effective at improving solubility in the functional properties of walnut protein. These findings are expected to help broaden the potential utilization of walnut protein in the food industry, including in beverages and emulsions. Full article

(This article belongs to the Special Issue Functional Components in Oil Crops)

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12 pages, 4198 KiB

Open AccessArticle

Analysis of Non-Volatile Compounds in Jasmine Tea and Jasmine Based on Metabolomics and Sensory Evaluation

by Yuan Chen, Huimin An, Yiwen Huang, Jiashun Liu, Zhonghua Liu, Shi Li and Jianan Huang

Foods 2023, 12(19), 3708; https://doi.org/10.3390/foods12193708 - 9 Oct 2023

Cited by 4 | Viewed by 2070

Abstract

Scenting tea with Jasminum sambac is beneficial to forming a unique taste of jasmine tea, which is regulated by numerous compounds. To investigate the relationship between metabolites in jasmine and jasmine tea, as well as the impact of metabolites on the characteristic taste [...] Read more.

Scenting tea with Jasminum sambac is beneficial to forming a unique taste of jasmine tea, which is regulated by numerous compounds. To investigate the relationship between metabolites in jasmine and jasmine tea, as well as the impact of metabolites on the characteristic taste of jasmine tea, the liquid chromatography-mass spectrometry, sensory evaluation, and multivariate analysis were applied in this study. A total of 585 and 589 compounds were identified in jasmine tea and jasmine, respectively. After scented, jasmine tea added 70 compounds, which were believed to come from jasmine flowers. Furthermore, seventy-four compounds were identified as key characteristic compounds of jasmine tea, and twenty-two key differential metabolite compounds were believed to be used to distinguish jasmine tea scented differently and contribute to the taste of jasmine tea. Additionally, the relationship between taste compounds and aroma quality was also explored, and it was found that five compounds were positively correlated with the aroma properties of jasmine tea and seven compounds were negatively correlated with the aroma properties of jasmine tea. Overall, these findings provided insights into the future study of the mechanism of taste formation in jasmine tea and provided the theoretical basis for the production of jasmine tea. Full article

(This article belongs to the Section Foodomics)

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19 pages, 1852 KiB

Open AccessArticle

On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies

by Hugo Duarte, Ceferino Carrera, María José Aliaño-González, Rocío Gutiérrez-Escobar, María Jesús Jiménez-Hierro, Miguel Palma, Ludovina Galego, Anabela Romano and Bruno Medronho

Foods 2023, 12(19), 3707; https://doi.org/10.3390/foods12193707 - 9 Oct 2023

Cited by 1 | Viewed by 1292

Abstract

The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. [...] Read more.

The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 °C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15–20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health. Full article

(This article belongs to the Special Issue Application of Green Extraction Technology for Foods)

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23 pages, 7392 KiB

Open AccessReview

An Update on the Pivotal Roles of Probiotics, Their Components, and Metabolites in Preventing Colon Cancer

by Xue Deng, Jing Yang, Yu Zhang, Xiaoyong Chen, Chen Wang, Huayi Suo and Jiajia Song

Foods 2023, 12(19), 3706; https://doi.org/10.3390/foods12193706 - 9 Oct 2023

Cited by 5 | Viewed by 3659

Abstract

Diet, lifestyle, and gut microbiota composition are key risk factors for the progression of colon cancer. Probiotics are living microorganisms that can offer health benefits to the parasitifer when ingested in competent quantities. Several in vivo, in vitro, and clinical studies have demonstrated [...] Read more.

Diet, lifestyle, and gut microbiota composition are key risk factors for the progression of colon cancer. Probiotics are living microorganisms that can offer health benefits to the parasitifer when ingested in competent quantities. Several in vivo, in vitro, and clinical studies have demonstrated that probiotics can prevent and mitigate the development of colon cancer. The anti-colon cancer mechanisms of probiotics include the suppression of cell proliferation and the promotion of cancer cell apoptosis, immunomodulation, the modulation of intestinal microorganisms and their metabolism, strengthening the intestinal barrier, and antioxidant effects. This article describes the pathogenesis of colon cancer and the available therapeutic options. In addition, this paper reviews the mechanisms by which probiotics mitigate colon cancer as well as the mitigating effects of probiotic components and metabolites on colon cancer. Full article

(This article belongs to the Special Issue Functional Properties of Food Source Probiotics)

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24 pages, 7941 KiB

Open AccessReview

Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review

by Juan J. Román-Camacho, Isidoro García-García, Inés M. Santos-Dueñas, Teresa García-Martínez and Juan C. Mauricio

Foods 2023, 12(19), 3705; https://doi.org/10.3390/foods12193705 - 9 Oct 2023

Cited by 11 | Viewed by 7614

Abstract

Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is [...] Read more.

Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is obtained by the action of acetic acid bacteria (AAB) on an alcoholic medium in which ethanol is transformed into acetic acid. Besides the highlighted oxidative metabolism of AAB, their versatility and metabolic adaptability make them a taxonomic group with several biotechnological uses. Due to new and rapid advances in this field, this review attempts to approach the current state of knowledge by firstly discussing fundamental aspects related to industrial vinegar production and then exploring aspects related to AAB: classification, metabolism, and applications. Emphasis has been placed on an exhaustive taxonomic review considering the progressive increase in the number of new AAB species and genera, especially those with recognized biotechnological potential. Full article

(This article belongs to the Special Issue The Microbial Community and Its Functions in Fermented Foods)

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14 pages, 1944 KiB

Open AccessArticle

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk

by Xiao-Lin Ao, Yi-Mo Liao, Hai-Yan Kang, Hong-Li Li, Tian He, Li-Kou Zou, Shu-Liang Liu, Shu-Juan Chen, Yong Yang and Xing-Yan Liu

Foods 2023, 12(19), 3704; https://doi.org/10.3390/foods12193704 - 9 Oct 2023

Cited by 2 | Viewed by 1658

Abstract

Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 (MFM), the dominant microorganisms isolated from [...] Read more.

Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 (MFM), the dominant microorganisms isolated from traditional dairy products in western nan. The results indicated that MFM displayed better overall quality than the milk fermented with L. brevis NZ4 (LFM) and K. marxianus SY11 (KFM), respectively. MFM exhibited good sensory quality, more organic acid types, more free amino acids and esters, and moderate acidity and ethanol concentrations. Non-targeted metabolomics showed a total of 885 metabolites annotated in the samples, representing 204 differential metabolites between MFM and LFM and 163 between MFM and KFM. MFM displayed higher levels of N-acetyl-L-glutamic acid, cysteinyl serine, glaucarubin, and other substances. The differential metabolites were mainly enriched in pathways such as glycerophospholipid metabolism, arginine biosynthesis, and beta-alanine metabolism. This study speculated that L. brevis affected K. marxianus growth via its metabolites, while the mixed fermentation of these strains significantly changed the metabolism pathway of flavor-related substances, especially glycerophospholipid metabolism. Furthermore, mixed fermentation modified the flavor and quality of fermented milk by affecting cell growth and metabolic pathways. Full article

(This article belongs to the Section Food Microbiology)

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25 pages, 1027 KiB

Open AccessArticle

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

by Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zaguła and Katarzyna Szajnar

Foods 2023, 12(19), 3703; https://doi.org/10.3390/foods12193703 - 9 Oct 2023

Cited by 1 | Viewed by 2128

Abstract

Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, [...] Read more.

Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g⁻¹ of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat’s milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = −0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat’s milk to cheese. The addition of 20 mg Ca 100 g⁻¹ of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat’s milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g⁻¹ of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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13 pages, 4464 KiB

Open AccessArticle

Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea

by Qincao Chen, Penghui Yu, Ziyi Li, Yuhang Wang, Yafang Liu, Yin Zhu and Haihui Fu

Foods 2023, 12(19), 3702; https://doi.org/10.3390/foods12193702 - 9 Oct 2023

Cited by 3 | Viewed by 1864

Abstract

Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the [...] Read more.

Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography–mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry. Full article

(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)

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12 pages, 1017 KiB

Open AccessArticle

Would Altruistic Consumers Place A Higher Value on Sustainable Foods?

by Haoyang Li and Wen Lin

Foods 2023, 12(19), 3701; https://doi.org/10.3390/foods12193701 - 9 Oct 2023

Cited by 1 | Viewed by 1297

Abstract

To advance sustainable food systems, it is necessary to explore consumer preferences and valuations of sustainable food labels. This study utilizes a discrete choice experiment to examine consumers’ willingness to pay for various sustainable labels using a 12 oz ground coffee package and [...] Read more.

To advance sustainable food systems, it is necessary to explore consumer preferences and valuations of sustainable food labels. This study utilizes a discrete choice experiment to examine consumers’ willingness to pay for various sustainable labels using a 12 oz ground coffee package and investigates the impact of altruism orientation on consumer valuation of sustainable coffee. The results from US consumers surveyed in spring 2020 indicate that the USDA organic claim commands the highest price premium, followed by the Carbon Trust and Fairtrade labels. Furthermore, individuals’ altruism orientation positively and significantly influences their preference and willingness to pay for sustainable labels, with selfless individuals valuing them more. These findings offer insights into effectively promoting sustainable food consumption through targeting consumer subgroups and prioritizing fair trade and organic foods over newer green labels. Full article

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

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17 pages, 2268 KiB

Open AccessArticle

Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties

by Yuliya Pronina, Talgat Kulazhanov, Zhanar Nabiyeva, Olga Belozertseva, Anastasiya Burlyayeva, Alberto Cepeda, Erik Askarbekov, Gulzhan Urazbekova and Elmira Bazylkhanova

Foods 2023, 12(19), 3700; https://doi.org/10.3390/foods12193700 - 9 Oct 2023

Cited by 1 | Viewed by 1295

Abstract

The proper functioning of the gastrointestinal tract plays an important role in strengthening the immune system. It is an undeniable fact that lactic acid microorganisms are necessary for the proper functioning of the gastrointestinal tract, the source of which are mainly dairy products. [...] Read more.

The proper functioning of the gastrointestinal tract plays an important role in strengthening the immune system. It is an undeniable fact that lactic acid microorganisms are necessary for the proper functioning of the gastrointestinal tract, the source of which are mainly dairy products. However, there is a problem with the digestibility of lactose; therefore, alternative sources and carriers of probiotics are of particular interest. Due to its dietary and natural properties, protein marshmallow can serve as such a carrier. Therefore, the direction of this study is to identify the dependence of technological factors on the rheological properties of the product and the growth of lactic acid microorganisms in confectionery products enriched with lyophilised strains. According to the results of the study, the following was determined: the optimal technology to produce enriched Belevskaya pastille with a mixture of Lactobacillus acidophilus makes it possible to obtain a product with the necessary rheological properties, utilising a mass drying mode in a dehydrator at 50 °C for 16 h. The strains L. acidophilus M3 and L. acidophilus M4 were the most resistant to a high concentration of bile (40%) in the substrate. Based on the analysis of variance and the obtained regression equations, it was revealed that the growth of lactic acid microorganisms in the product was strongly influenced by the amount of ferment introduced (R² = 0.96). The level of penetration is influenced by factors such as the amount of probiotic starter introduced, the drying time and the interaction of drying time factors on the amount of starter added. The higher the level of penetration, the crumblier the product. The resulting functional product can be characterized as symbiotic since the main raw material of plant origin contains a large amount of fibre, which acts as a prebiotic, and the strain of microorganism, which acts as a probiotic. The data described in the article can be applied in the technological processes of similar products to regulate the structure of the product and vary the dosage of enrichment with probiotic starter cultures. Full article

(This article belongs to the Section Food Microbiology)

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3 pages, 188 KiB

Open AccessEditorial

Bee Products: The Challenges in Quality Control

by Qiangqiang Li and Liming Wu

Foods 2023, 12(19), 3699; https://doi.org/10.3390/foods12193699 - 9 Oct 2023

Cited by 1 | Viewed by 1156

Abstract

In recent years, there has been a significant surge in demand for unprocessed natural foods due to the growing awareness of consumer health [...] Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products—Volume II)

12 pages, 282 KiB

Open AccessReview

Anti-Hyperglycemic Effects of Bioactive Compounds in the Context of the Prevention of Diet-Related Diseases

by Raz Alfahel, Tomasz Sawicki, Monika Jabłońska and Katarzyna E. Przybyłowicz

Foods 2023, 12(19), 3698; https://doi.org/10.3390/foods12193698 - 9 Oct 2023

Cited by 4 | Viewed by 1711

Abstract

Diet-related diseases are health conditions primary caused by poor nutrition. These diseases encompass obesity, type 2 diabetes, cardiovascular diseases, osteoporosis, and certain types of cancer. Functional foods and nutraceuticals offer a promising dietary approach to addressing diet-related diseases across various clinical contexts. The [...] Read more.

Diet-related diseases are health conditions primary caused by poor nutrition. These diseases encompass obesity, type 2 diabetes, cardiovascular diseases, osteoporosis, and certain types of cancer. Functional foods and nutraceuticals offer a promising dietary approach to addressing diet-related diseases across various clinical contexts. The bioactive compounds found in these foods are the subject of intensive studies aimed at discovering their anti-hyperglycemic effects, which are beneficial in alleviating chronic diseases and protecting human health. Hyperglycemia is a common risk factor for metabolic disease and mortality worldwide. Chronic hyperglycemic states can lead to many long-term complications, such as retinopathy, neuropathy, kidney disease, heart disease, cancer, and diabetes. This review explores the potential anti-hyperglycemic effects of bioactive compounds, specifically flavonoids and phenolic acids, and their proposed roles in mitigating chronic diseases and promoting human health. By thoroughly examining the existing literature, we investigated the potential anti-hyperglycemic effects of these bioactive compounds and their proposed roles in managing chronic diseases. The goal of this paper was to enhance our comprehension of how these compounds modulate glucose transporters, with the ultimate aim of identifying effective strategies for the prevention and treatment of diet-related diseases. Overall, this review investigated the use of bioactive compounds from functional foods as potential inhibitors of glucose transporters in the context of prevention/treatment of diet-related diseases. Full article

(This article belongs to the Special Issue Polyphenols and Health Benefits)

19 pages, 2719 KiB

Open AccessSystematic Review

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

by Zifan Zhang, Chunxiu Liu, Sisi Wu and Tiezheng Ma

Foods 2023, 12(19), 3697; https://doi.org/10.3390/foods12193697 - 9 Oct 2023

Cited by 5 | Viewed by 3360

Abstract

Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well [...] Read more.

Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contain a variety of non-nutritional factors that impede the digestion and absorption of nutrients, disrupt normal metabolism and produce allergic reactions, which severely limit the exploitation of KBs and related products. Suppressing or removing the activity of non-nutritional factors through different processing methods can effectively improve the application value of KBs and expand the market prospect of their products. The aim of this review was to systematically summarize the main types of non-nutritional factors in KBs and their mechanisms of action, and to elucidate the effects of different food processing techniques on non-nutritional factors. The databases utilized for the research included Web of Science, PubMed, ScienceDirect and Scopus. We considered all original indexed studies written in English and published between 2012 and 2023. We also look forward to the future research direction of producing KB products with low non-nutritional factors, which will provide theoretical basis and foundation for the development of safer and healthier KB products. Full article

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

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16 pages, 5757 KiB

Open AccessArticle

Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides

by Zeng Dong, Shirong Yu, Kefeng Zhai, Nina Bao, Marwan M. A. Rashed and Xiao Wu

Foods 2023, 12(19), 3696; https://doi.org/10.3390/foods12193696 - 8 Oct 2023

Cited by 4 | Viewed by 1789

Abstract

The exceptional biocompatibility of emulsion systems that rely on stabilizing protein–polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological applications. The current work aimed to explore the phenomenon of complex coacervation between sesame protein [...] Read more.

The exceptional biocompatibility of emulsion systems that rely on stabilizing protein–polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological applications. The current work aimed to explore the phenomenon of complex coacervation between sesame protein isolate (SPI) and four distinct polysaccharides, namely, Arabic gum (GA), carrageenan (CAR), sodium carboxymethyl cellulose (CMC), and sodium alginate (SA). The study objective was achieved by fabricating emulsions through the blending of these polymers with oil at their maximum turbidity level (φ = 0.6), followed by the measurement of their rheological properties. The turbidity, ζ-potential, and particle size were among the techno-parameters analyzed to assess the emulsion stability. The microstructural characterization of the emulsions was conducted using both transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, the functional properties were examined using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The SPI incorporated with SA, CMC, and CAR reached the maximum turbidity (0.2% w/v) at a ratio of 4:1, corresponding to the pH values of 4.5, 3, or 3.5, respectively. The SPI–GA mixture exhibited the maximum turbidity at a ratio of 10:1 and pH 4.5. Results from the FTIR and XRD analyses provided evidence of complex formation between SPI and the four polysaccharides, with the electrostatic and hydrogen bond interactions facilitating the binding of SPI to these polysaccharides. SPI was bound to the four polysaccharides through electrostatic and hydrogen bond interactions. The SPI–CMC and SPI–SA emulsions were more stable after two weeks of storage. Full article

(This article belongs to the Special Issue Application of Natural Bioactive Components to Improve the Nutritional and Health-Related Properties of Food Products)

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17 pages, 3705 KiB

Open AccessArticle

Physicochemical Properties and Hypolipidemic Activity of Dietary Fiber from Rice Bran Meal Obtained by Three Oil-Production Methods

by Renwei Zhu, Sha Tan, Yayi Wang, Linwei Zhang and Liang Huang

Foods 2023, 12(19), 3695; https://doi.org/10.3390/foods12193695 - 8 Oct 2023

Cited by 4 | Viewed by 1703

Abstract

This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size results showed that the [...] Read more.

This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size results showed that the organic-solvent-impregnated rice bran meal dietary fiber (N-RBDF) had the smallest average particle size and the aqueous enzymatic rice bran meal dietary fiber (E-RBDF) had the narrowest particle size distribution. Scanning electron microscopy (SEM) results demonstrated that all three kinds of rice bran meal dietary fibers (RBDFs) were irregularly flaky. Fourier transform infrared spectroscopy (FT-IR) results revealed that the three RBDFs had similar reactive groups, and X-ray diffraction (XRD) results indicated that all three RBDFs were cellulose type I crystals. The results of thermogravimetric analysis showed that the lignin content of N-RBDF was significantly lower than that of the other two. Among the three kinds of RBDFs, E-RBDF had higher water retention capacity, swelling capacity, oil holding capacity, and adsorption capacity for cholesterol and sodium bile salts. The results of experimental studies in hyperlipidemic rats showed that all three kinds of RBDFs significantly reduced triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) and elevated high-density lipoprotein cholesterol (HDL-C) in the serum of hyperlipidemic rats; they also significantly lowered malondialdehyde (MDA) and elevated total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities in the livers of rats. In addition, all three kinds of RBDFs decreased aminotransferase (ALT) and aminotransferase (AST) activity in serum and also improved liver steatosis and reduced atherosclerosis index (AI) in rats with hyperlipidemia. Our study provides a reference for the development and utilization of rice bran meal and the application of rice bran meal dietary fiber in food processing. Full article

(This article belongs to the Special Issue Dietary Fiber and Gut Microbiota)

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11 pages, 793 KiB

Open AccessArticle

Selective Recovery of Polyphenols from Discarded Blueberries (Vaccinium corymbosum L.) Using Hot Pressurized Liquid Extraction Combined with Isopropanol as an Environmentally Friendly Solvent

by Nils Leander Huamán-Castilla, Cecilia Copa-Chipana, Luis Omar Mamani-Apaza, Olivia Magaly Luque-Vilca, Clara Nely Campos-Quiróz, Franz Zirena-Vilca and María Salomé Mariotti-Celis

Foods 2023, 12(19), 3694; https://doi.org/10.3390/foods12193694 - 8 Oct 2023

Cited by 3 | Viewed by 2148

Abstract

The use of water–ethanol mixtures in hot pressurized liquid extraction (HPLE) to recover phenolic compounds from agro-industrial waste has been successfully investigated. However, the unresolved challenge of reducing solvent costs associated with the process hinders the scaling of this eco-friendly technology. This study [...] Read more.

The use of water–ethanol mixtures in hot pressurized liquid extraction (HPLE) to recover phenolic compounds from agro-industrial waste has been successfully investigated. However, the unresolved challenge of reducing solvent costs associated with the process hinders the scaling of this eco-friendly technology. This study evaluated the use of isopropanol as an alternative, lower-cost solvent for recovering polyphenols from discarded blueberries through the HPLE process. HPLE was carried out using water–isopropanol mixtures (0, 15 and 30%) at 70, 100, and 130 °C. The total polyphenol content (TPC), antioxidant capacity (DPPH and ORAC), glucose and fructose contents, and polyphenol profile of the extracts were determined. HPLE extracts obtained using high isopropanol concentrations (30%) and high temperatures (130 °C) presented the highest TPC (13.57 mg GAE/gdw) and antioxidant capacity (IC50: 9.97 mg/mL, ORAC: 246.47 µmol ET/gdw). Moreover, the use of 30% water–isopropanol resulted in higher yields of polyphenols and removal of reducing sugars compared to atmospheric extraction with water–acetone (60%). The polyphenolic profiles of the extracts showed that flavanols and phenolic acids were more soluble at high concentrations of isopropanol (30%). Contrarily, flavonols and stilbenes were better recovered with 15% isopropanol and pure water. Therefore, isopropanol could be a promising solvent for the selective recovery of different bioactive compounds from discarded blueberries and other agro-industrial residues. Full article

(This article belongs to the Special Issue Extraction Technology and Characters of Bioactive Substances in Foods)

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15 pages, 3704 KiB

Open AccessArticle

Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis

by Dandan Pu, Yige Shi, Ruixin Meng, Qianqian Yong, Zongyi Shi, Dandan Shao, Baoguo Sun and Yuyu Zhang

Foods 2023, 12(19), 3693; https://doi.org/10.3390/foods12193693 - 8 Oct 2023

Cited by 4 | Viewed by 1827

Abstract

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for [...] Read more.

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis. The sensory evaluation results showed that seven soy sauce samples had the highest acceptance in each category. Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6–93), ethyl acetate (2–48), 3-methyl-1-butanol (4–30), 3-methyl-butanal (5–24), methional (0–22), dimethyl trisulfide (5–19) and dimethyl disulfide (0–8) showed a higher relative odor activity value (ROAV). A partial least squares regression prediction combined with additional tests further confirmed that 2,5-dimethyl-pyrazine; 2,6-dimethyl-pyrazine; and 2-ethyl-6-methyl-pyrazine significantly contributed to the roasted attributes, methional significantly contributed to the sauce-like notes, ethanol significantly contributed to the alcoholic notes and 2-methoxy-phenol significantly contributed to the smoky notes. 2,5-Dimethyl-pyrazine; methional; 2,6-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine significantly contributed to the caramel-like attributes. Full article

(This article belongs to the Section Food Analytical Methods)

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17 pages, 3645 KiB

Open AccessArticle

Innovative Insights for Establishing a Synbiotic Relationship with Bacillus coagulans: Viability, Bioactivity, and In Vitro-Simulated Gastrointestinal Digestion

by Saranya Suwanangul, Pannapapol Jaichakan, Nukrob Narkprasom, Supaluck Kraithong, Kanjana Narkprasom and Papungkorn Sangsawad

Foods 2023, 12(19), 3692; https://doi.org/10.3390/foods12193692 - 8 Oct 2023

Viewed by 2367

Abstract

This study investigates the use of encapsulating agents for establishing a synbiotic relationship with Bacillus coagulans (TISTR 1447). Various ratios of wall materials, such as skim milk powder, maltodextrin, and cellulose acetate phthalate (represented as SMC1, SMC3, SMC5, and SMC7), were examined. In [...] Read more.

This study investigates the use of encapsulating agents for establishing a synbiotic relationship with Bacillus coagulans (TISTR 1447). Various ratios of wall materials, such as skim milk powder, maltodextrin, and cellulose acetate phthalate (represented as SMC1, SMC3, SMC5, and SMC7), were examined. In all formulations, 5% inulin was included as a prebiotic. The research assessed their impact on cell viability and bioactive properties during both the spray-drying process and in vitro gastrointestinal digestion. The results demonstrate that these encapsulating agents efficiently protect B. coagulans spores during the spray-drying process, resulting in spore viability exceeding 6 log CFU/g. Notably, SMC5 and SMC7 displayed the highest spore viability values. Moreover, SMC5 showcased the most notable antioxidant activity, encompassing DPPH, hydroxy radical, and superoxide radical scavenging, as well as significant antidiabetic effects via the inhibition of α-amylase and α-glucosidase. Furthermore, during the simulated gastrointestinal digestion, both SMC5 and SMC7 exhibited a slight reduction in spore viability over the 6 h simulation. Consequently, SMC5 was identified as the optimal condition for synbiotic production, offering protection to B. coagulans spores during microencapsulation and gastrointestinal digestion while maintaining bioactive properties post-encapsulation. Synbiotic microcapsules containing SMC5 showcased a remarkable positive impact, suggesting its potential as an advanced food delivery system and a functional ingredient for various food products. Full article

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

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22 pages, 5038 KiB

Open AccessArticle

Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage

by Karthikeyan Venkatachalam, Supaporn Ieamkheng, Paramee Noonim and Somwang Lekjing

Foods 2023, 12(19), 3691; https://doi.org/10.3390/foods12193691 - 8 Oct 2023

Cited by 3 | Viewed by 1612

Abstract

Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability [...] Read more.

Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability and effectiveness as an edible coating on food materials. This study aims to elucidate the composition and spectral properties of arrowroot tuber flour (ATF) to discern its viability as an edible coating for pork sausages. ATF exhibited a composition predominantly featuring carbohydrates (74.78%), moisture (9.59%), and protein (8.89%), underlining its appropriateness as an edible coating. Rapid visco amylograph revealed ATF’s significant pasting capability. This study incorporated kaffir lime leaves essential oil (KEO) into the ATF coating in diverse concentrations (0–3%). Fourier-transform Infrared spectroscopy illuminated characteristic peaks and bands, showing observable shifts with the integration of KEO, yet the majority of peak placements remained essentially unchanged. The microstructure of the coatings maintained its homogeneity at heightened KEO concentrations, reflecting compatibility with ATF. The efficacy of the ATF-KEO coatings was evaluated on pork sausages, using uncoated samples as controls. While color modifications were evident, coated sausages maintained consistent moisture content, water activity, and pH levels throughout the storage duration. The coated samples also manifested enhanced textural attributes and a decline in lipid oxidation, as evidenced by reduced TBARS levels compared to controls. A subsequent microbial examination corroborated the inhibitory capacity of the ATF-KEO coatings on the microbial proliferation in pork sausages, encapsulating Total Viable Count (TVC), psychrotrophic bacteria, and lactic acid bacteria. In conclusion, the findings substantiate the promising application of ATF, especially in synergy with KEO, as a proficient edible coating for meat products. This combination aids in preserving color and texture, impeding microbial advancement, and moderating lipid oxidation, thereby contributing to the overall quality and safety of the products. Full article

(This article belongs to the Special Issue Application of Food Hydrocolloids for Hydrogels and Packaging)

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17 pages, 6242 KiB

Open AccessArticle

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

by Yu Li, Ye Wang, Baolei Li, Baochao Hou, Weilian Hung, Jian He, Yujun Jiang, Yu Zhang and Chaoxin Man

Foods 2023, 12(19), 3690; https://doi.org/10.3390/foods12193690 - 8 Oct 2023

Cited by 1 | Viewed by 1811

Abstract

The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, [...] Read more.

The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains. Full article

(This article belongs to the Special Issue Role of Food Digestion and Gastrointestinal System in the Nutritional, Functional and Health Properties of Food Bioactives)

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15 pages, 975 KiB

Open AccessArticle

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design

by Ilgin Dogruer, Filiz Baser, Sukru Gulec, Figen Tokatli and Banu Ozen

Foods 2023, 12(19), 3689; https://doi.org/10.3390/foods12193689 - 8 Oct 2023

Cited by 3 | Viewed by 2118

Abstract

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut [...] Read more.

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products. Full article

(This article belongs to the Special Issue Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta)

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22 pages, 1286 KiB

Open AccessReview

Free Radical-Mediated Grafting of Natural Polysaccharides Such as Chitosan, Starch, Inulin, and Pectin with Some Polyphenols: Synthesis, Structural Characterization, Bioactivities, and Applications—A Review

by Wenting Zhang, Jian Sun, Qiang Li, Chanmin Liu, Fuxiang Niu, Ruixue Yue, Yi Zhang, Hong Zhu, Chen Ma and Shaoying Deng

Foods 2023, 12(19), 3688; https://doi.org/10.3390/foods12193688 - 8 Oct 2023

Cited by 3 | Viewed by 2674

Abstract

Polyphenols and polysaccharides are very important natural products with special physicochemical properties and extensive biological activities. Recently, polyphenol-polysaccharide conjugates have been synthesized to overcome the limitations of polysaccharides and broaden their application range. Grafted copolymers are produced through chemical coupling, enzyme-mediated, and free [...] Read more.

Polyphenols and polysaccharides are very important natural products with special physicochemical properties and extensive biological activities. Recently, polyphenol-polysaccharide conjugates have been synthesized to overcome the limitations of polysaccharides and broaden their application range. Grafted copolymers are produced through chemical coupling, enzyme-mediated, and free radical-mediated methods, among which the free radical-induced grafting reaction is the most cost-effective, ecofriendly, safe, and plausible approach. Here, we review the grafting reactions of polysaccharides mediated by free radicals with various bioactive polyphenols, such as gallic acid (GA), ferulic acid (FA), and catechins. A detailed introduction of the methods and their mechanisms for free radical-mediated grafting is given. Structural characterization methods of the graft products, including thin-layer chromatography (TLC), ultraviolet-visible (UV-vis) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, nuclear magnetic resonance (NMR) analysis, and X-ray diffraction (XRD) are introduced. Furthermore, the biological properties of polyphenol-polysaccharide conjugates are also presented, including antioxidant, antibacterial, antidiabetic, and neuroprotection activities, etc. Moreover, the potential applications of polyphenol-polysaccharide conjugates are described. Finally, the challenges and research prospects of graft products are summarized. Full article

(This article belongs to the Special Issue The Benefits of Food Extracts for Human Health)

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17 pages, 1293 KiB

Open AccessSystematic Review

Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review

by Lorena Martínez-Zamora, Marina Cano-Lamadrid, Francisco Artés-Hernández and Noelia Castillejo

Foods 2023, 12(19), 3687; https://doi.org/10.3390/foods12193687 - 8 Oct 2023

Cited by 2 | Viewed by 2616

Abstract

This systematic review seeks to highlight, from the published literature about the extraction and application of lemon by-products rich in flavonoids, which works use environmentally friendly technologies and solvents and which ones propose a potentially functional food application, according to the Sustainable Development [...] Read more.

This systematic review seeks to highlight, from the published literature about the extraction and application of lemon by-products rich in flavonoids, which works use environmentally friendly technologies and solvents and which ones propose a potentially functional food application, according to the Sustainable Development Goals (SDGs). WoS and SCOPUS were used as scientific databases for searching the documents, which were evaluated through 10 quality questions according to their adherence to our purpose (5 questions evaluating papers devoted to lemon flavonoid extraction and 5 concerning the application of such by-products in new foods). Each question was evaluated as “Yes”, “No”, or “does Not refer”, according to its adherence to our aim. The analysis reported 39 manuscripts related to lemon flavonoid extraction; 89% of them used green technologies and solvents. On the other hand, 18 manuscripts were related to the incorporation of lemon by-products into new foods, of which 41% adhered to our purpose and only 35% evaluated the functionality of such incorporation. Conclusively, although the bibliography is extensive, there are still some gaps for further investigation concerning the extraction and application of lemon by-products to reduce food losses in an environmentally friendly way and the possible development of new functional foods, which must be performed following the SDGs. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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13 pages, 252 KiB

Open AccessArticle

Evaluation of Oxygen Absorbers Using Food Simulants and Inductively Coupled Mass Spectrometry

by Seung-Yeon Oh, Eun-Ji Kang, Kyung-Jik Lim, Yoon-Hee Lee and Han-Seung Shin

Foods 2023, 12(19), 3686; https://doi.org/10.3390/foods12193686 - 7 Oct 2023

Cited by 1 | Viewed by 1638

Abstract

In this study, we developed and validated an analytical method to evaluate the heavy metal elution from an active packaging material’s oxygen absorber to a food simulant. Using water, 4% acetic acid, n-heptane, 20% ethanol, and 50% ethanol as food simulants, we quantified [...] Read more.

In this study, we developed and validated an analytical method to evaluate the heavy metal elution from an active packaging material’s oxygen absorber to a food simulant. Using water, 4% acetic acid, n-heptane, 20% ethanol, and 50% ethanol as food simulants, we quantified cobalt, copper, platinum, and iron with inductively coupled plasma-mass spectrometry. The method was thoroughly validated for linearity, accuracy, precision, LOD, and LOQ through inter-day and intra-day analysis repetitions. R² values ranged from 0.9986 to 1.0000, indicating excellent linearity. The LOD values ranged from 0.00002 to 0.2190 mg/kg, and the LOQ values ranged from 0.00007 to 0.6636 mg/kg. The method’s accuracy was 95.14% to 101.98%, with the precision ranging from 0.58% to 10.37%. Our results confirmed the method’s compliance with CODEX standards. Monitoring the oxygen absorber revealed undissolved platinum, cobalt levels from 0.10 to 19.29 μg/kg, copper levels from 0.30 to 976.14 μg/kg, and iron levels from 0.06 to 53.08 mg/kg. This study established a robust analytical approach for evaluating the heavy metal elution from oxygen absorbers, ensuring safety in the food industry. Full article

(This article belongs to the Section Food Analytical Methods)

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21 pages, 1708 KiB

Open AccessArticle

Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity

by Dat Trong Vu, Eva Falch, Edel O. Elvevoll and Ida-Johanne Jensen

Foods 2023, 12(19), 3685; https://doi.org/10.3390/foods12193685 - 7 Oct 2023

Cited by 2 | Viewed by 2512

Abstract

While sea cucumber is a food delicacy in Asia, these food resources are less exploited in Europe. The aim of this study was to determine the chemical composition and potential food applications of the less exploited orange-footed sea cucumber (Cucumaria frondosa). [...] Read more.

While sea cucumber is a food delicacy in Asia, these food resources are less exploited in Europe. The aim of this study was to determine the chemical composition and potential food applications of the less exploited orange-footed sea cucumber (Cucumaria frondosa). In particular, the antioxidative capacity and free amino acids associated with the umami flavor released by enzymatic hydrolyses by either Bromelain + Papain (0.36%, 1:1) or Alcalase (0.36%) were studied. Fresh C. frondosa contained approximately 86% water, and low levels of ash (<1%) and lipids (<0.5%). The protein content was 5%, with a high proportion of essential amino acids (43%) and thus comparable to the FAO reference protein. The high concentration of free amino acids associated with umami, sour, sweet, and bitter may contribute to flavor enhancement. Hydrolysis by Bromelain + Papain resulted in the highest protein yield, and the greatest concentration of free amino acids associated with umami and sour taste. All samples showed promising antioxidant capacity measured by FRAP, ABTS, DPPH and ORAC compared to previous reports. The inorganic arsenic concentration of fresh C. frondosa ranged from 2 to 8 mg/kg wet weight and was not affected by processing. This is comparable to other seafood and may exceed regulatory limits of consumption. Full article

(This article belongs to the Special Issue Biochemical Prospection in Seafood: Extraction, Biological Activity of Extracts and Functional Research on Their Compounds)

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24 pages, 2173 KiB

Open AccessReview

Tunicates as Sources of High-Quality Nutrients and Bioactive Compounds for Food/Feed and Pharmaceutical Applications: A Review

by Pingping Gao, Heng Yen Khong, Wenhui Mao, Xiaoyun Chen, Lingxiang Bao, Xinru Wen and Yan Xu

Foods 2023, 12(19), 3684; https://doi.org/10.3390/foods12193684 - 7 Oct 2023

Cited by 5 | Viewed by 3627

Abstract

Tunicates are widely distributed worldwide and are recognized as abundant marine bioresources with many potential applications. In this review, state-of-the-art studies on chemical composition analyses of various tunicate species were summarized; these studies confirmed that tunicates contain nutrients similar to fish (such as [...] Read more.

Tunicates are widely distributed worldwide and are recognized as abundant marine bioresources with many potential applications. In this review, state-of-the-art studies on chemical composition analyses of various tunicate species were summarized; these studies confirmed that tunicates contain nutrients similar to fish (such as abundant cellulose, protein, and ω-3 fatty acid (FA)-rich lipids), indicating their practical and feasible uses for food or animal feed exploration. However, the presence of certain toxic elements should be evaluated in terms of safety. Moreover, recent studies on bioactive substances extracted from tunicates (such as toxins, sphingomyelins, and tunichromes) were analyzed, and their biological properties were comprehensively reviewed, including antimicrobial, anticancer, antioxidant, antidiabetic, and anti-inflammatory activities. In addition, some insights and prospects for the future exploration of tunicates are provided which are expected to guide their further application in the food, animal feed, and pharmaceutical industries. This review is critical to providing a new pathway for converting the common pollution issues of hydroponic nutrients into valuable marine bioresources. Full article

(This article belongs to the Special Issue Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients)

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