Journal Description
Foods
Foods
is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, PubAg, and other databases.
- Journal Rank: JCR - Q1 (Food Science & Technology) / CiteScore - Q1 (Health Professions (miscellaneous))
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 13.1 days after submission; acceptance to publication is undertaken in 2.5 days (median values for papers published in this journal in the second half of 2023).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
5.2 (2022);
5-Year Impact Factor:
5.5 (2022)
Latest Articles
Postbiotic of Pediococcus acidilactici GQ01, a Novel Probiotic Strain Isolated from Natural Fermented Wolfberry, Attenuates Hyperuricaemia in Mice through Modulating Uric Acid Metabolism and Gut Microbiota
Foods 2024, 13(6), 923; https://doi.org/10.3390/foods13060923 (registering DOI) - 18 Mar 2024
Abstract
Hyperuricaemia (HUA) is a disorder of purine metabolism, which manifests itself as an increase in uric acid production and a decrease in uric acid excretion, as well as a change in the structure of the intestinal microbiota. Most of the drugs currently used
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Hyperuricaemia (HUA) is a disorder of purine metabolism, which manifests itself as an increase in uric acid production and a decrease in uric acid excretion, as well as a change in the structure of the intestinal microbiota. Most of the drugs currently used to treat HUA have significant side effects, and it is essential to find a treatment for HUA that is free of side effects. In this study, a novel strain, Pediococcus acidilactici GQ01, was screened from natural fermented wolfberry. The effects of both live bacteria GQ01 and its heat-killed G1PB postbiotic on HUA were investigated. The results showed that both probiotic GQ01 and G1PB postbiotics could effectively decrease blood uric acid, creatinine, and urea nitrogen levels in the HUA mice model. P. acidilactici GQ01 was more effective in inhibiting ADA activity, while G1PB postbiotics was more effective in inhibiting XOD activity. Meanwhile, GQ01 and G1PB were able to ameliorate liver and kidney tissue injury, upregulate the expression of ABCG2 in kidney and XOD gene in liver, downregulate the protein expression of URAT1 and GLUT9 in kidney, and therefore reduce the value of blood uric acid by decreasing the uric acid reabsorption and increasing the excretion of uric acid. Additionally, both probiotics and postbiotics could regulate the intestinal microbiota structure of HUA mice, so as to bring the dysfunctional intestinal composition back to normal. Furthermore, P. acidilactici GQ01 and G1PB postbiotics can increase the levels of acetic acid, propionic acid, and butyric acid in the intestinal tract, improve the intestinal function, and maintain the healthy homeostatic state of the intestinal tract. In summary, P. acidilactici GQ01 and its G1PB postbiotics may be developed as functional food or drug materials capable of treating HUA.
Full article
(This article belongs to the Special Issue Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals—Volume II)
Open AccessReview
High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources
by
Sukan Braspaiboon and Thunnop Laokuldilok
Foods 2024, 13(6), 922; https://doi.org/10.3390/foods13060922 - 18 Mar 2024
Abstract
High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings
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High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality.
Full article
(This article belongs to the Section Food Engineering and Technology)
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Open AccessArticle
An In Vitro Colonic Fermentation Study of the Effects of Human Milk Oligosaccharides on Gut Microbiota and Short-Chain Fatty Acid Production in Infants Aged 0–6 Months
by
Menglu Li, Han Lu, Yuling Xue, Yibing Ning, Qingbin Yuan, Huawen Li, Yannan He, Xianxian Jia and Shijie Wang
Foods 2024, 13(6), 921; https://doi.org/10.3390/foods13060921 - 18 Mar 2024
Abstract
The impact of five human milk oligosaccharides (HMOs)—2′-fucosyllactose (2FL), 3′-sialyllactose (3SL), 6′-sialyllactose (6SL), lacto-N-tetraose (LNT), and lacto-N-neotetraose (LNnT)—on the gut microbiota and short-chain fatty acid (SCFA) metabolites in infants aged 0–6 months was assessed through in vitro fermentation. Analyses of the influence of
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The impact of five human milk oligosaccharides (HMOs)—2′-fucosyllactose (2FL), 3′-sialyllactose (3SL), 6′-sialyllactose (6SL), lacto-N-tetraose (LNT), and lacto-N-neotetraose (LNnT)—on the gut microbiota and short-chain fatty acid (SCFA) metabolites in infants aged 0–6 months was assessed through in vitro fermentation. Analyses of the influence of different HMOs on the composition and distribution of infant gut microbiota and on SCFA levels were conducted using 16S rRNA sequencing, quantitative real-time PCR (qPCR), and gas chromatography (GC), respectively. The findings indicated the crucial role of the initial microbiota composition in shaping fermentation outcomes. Fermentation maintained the dominant genera species in the intestine but influenced their abundance and distribution. Most of the 10 Bifidobacteria strains effectively utilized HMOs or their degradation products, particularly demonstrating proficiency in utilizing 2FL and sialylated HMOs compared to non-fucosylated neutral HMOs. Moreover, our study using B. infantis-dominant strains and B. breve-dominant strains as inocula revealed varying acetic acid levels produced by Bifidobacteria upon HMO degradation. Specifically, the B. infantis-dominant strain yielded notably higher acetic acid levels than the B. breve-dominant strain (p = 0.000), with minimal propionic and butyric acid production observed at fermentation’s conclusion. These findings suggest the potential utilization of HMOs in developing microbiota-targeted foods for infants.
Full article
(This article belongs to the Special Issue Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals—Volume II)
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Open AccessArticle
Effect of Sugar-Free Jelly on Glycemic Metabolism and Its Potential Health Benefits in Non-Diabetic Adults
by
Heejin Han, Yuri Kim, Minchul Gim, Hoyeon Shin, Hyunsook Jang, Won Joo Yoon, Gyeong-Hweon Lee and Yoo Kyoung Park
Foods 2024, 13(6), 920; https://doi.org/10.3390/foods13060920 - 18 Mar 2024
Abstract
Excessive sugar consumption provides energy but has little nutritional value, contributing to the prevalence of obesity. Hence, “sugar-free” products using artificial or natural sweeteners, including sugar alcohols, have become popular. Accordingly, safety concerns and curiosity have arisen. Therefore, this study used a double-blind,
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Excessive sugar consumption provides energy but has little nutritional value, contributing to the prevalence of obesity. Hence, “sugar-free” products using artificial or natural sweeteners, including sugar alcohols, have become popular. Accordingly, safety concerns and curiosity have arisen. Therefore, this study used a double-blind, crossover design to compare the effects of commercial sugar-free and sugar jellies (control) on the glycemic response in 16 adults without diabetes. Blood samples were collected to measure blood glucose, insulin, glucagon, ghrelin, C-peptide, glycated hemoglobin, and glycated albumin levels, and an oral glucose tolerance test was performed. Questionnaires on satiety and intestinal health were also administered. Sugar-free jellies resulted in significantly lower glucose and insulin levels and a reduced area under the curve while showing higher glucagon levels than the controls. Moreover, the sugar-free jelly initially resulted in the greater secretion of ghrelin; however, after 2 h, the control jelly resulted in higher ghrelin. No significant differences were observed in gut quotient, C-peptide, glycated hemoglobin, and glycated albumin levels. In conclusion, substituting sugar jelly with sugar-free jelly may induce lower blood glucose and insulin levels and higher glucagon levels, indicating a better ability to control glucose metabolism. Appetite was not stimulated by sugar-free jelly consumption.
Full article
(This article belongs to the Section Food Nutrition)
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Open AccessArticle
Zein-Derived Peptides from Corn Promote the Proliferation of C2C12 Myoblasts via Crosstalk of mTORC1 and mTORC2 Signaling Pathways
by
Mohammad Sadiq Amin, Binbin Yu, Dongjing Wu, Yujia Lu, Wei Wu, Jing Wang, Yuhao Zhang and Yu Fu
Foods 2024, 13(6), 919; https://doi.org/10.3390/foods13060919 - 18 Mar 2024
Abstract
Dietary protein supplementation has emerged as a promising strategy in combating sarcopenia. Furthermore, searching for alternatives of animal proteins has been a hot topic. The present study aimed to investigate the effects of zein peptides on C2C12 myoblasts and explore
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Dietary protein supplementation has emerged as a promising strategy in combating sarcopenia. Furthermore, searching for alternatives of animal proteins has been a hot topic. The present study aimed to investigate the effects of zein peptides on C2C12 myoblasts and explore their potential molecular mechanisms. The proliferative, cell cycle, and anti-apoptotic activities of zein peptides were evaluated. Peptidomics analysis and transcriptome sequencing were employed to explore the structure-activity relationship and underlying molecular mechanisms. The results indicated that zein peptides (0.05–0.2 mg/mL) exerted a significant proliferation-promoting impact on C2C12 cells, via increasing cell viability by 33.37 to 42.39%. Furthermore, zein peptides significantly increased S phase proportion and decreased the apoptosis rate from 34.08% (model group) to 28.96% in C2C12 cells. In addition, zein peptides exhibited a pronounced anti-apoptotic effect on C2C12 cells. Zein peptides are abundant in branch-chain amino acids, especially leucine. Transcriptomics analysis revealed that zein peptides can promote proliferation, accelerate cell cycle, and improve protein synthesis of muscle cells through mTORC1 and mTORC2 signaling pathways.
Full article
(This article belongs to the Special Issue Bioactive Proteins and Peptides Derived from Foods: Biochemistry, Functionality and Nutrition)
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Open AccessArticle
Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries
by
Yu Jin Na, Jin Young Baek, So Young Gwon and Ki Sun Yoon
Foods 2024, 13(6), 918; https://doi.org/10.3390/foods13060918 - 18 Mar 2024
Abstract
Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators,
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Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, and compared shared kitchen regulations between Korea and other countries. The monitoring results indicate that the hygiene status of the facilities and the microbial and chemical hazards in the prepared foods were all within the standard specifications, showing significantly lower levels compared to regular restaurants (p < 0.05). In particular, concurrent-use and time-division types of open shared kitchens showed significantly lower levels of both hazards than separated-individual kitchens. Survey results of hygiene inspection also confirmed better hygiene management in concurrent-use and time-division types of open shared kitchens in Korea. However, more frequent cleaning and disinfection, hygiene inspections, and training are high economic burdens in the operation of shared kitchens compared to regular restaurants. Moreover, mandatory insurance subscriptions, the operator’s responsibility in hygiene-related incidents, and high operational costs collectively challenge shared kitchens’ competitiveness in the food service market. Critical reassessments of regulations utilizing the benefits of shared kitchens are needed to promote a safe dining culture and the growth of shared kitchen startup businesses.
Full article
(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)
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Open AccessReview
Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A Review
by
Xinru Fan, Wenhao Geng, Meng Li, Zixuan Wu, Yongsheng Ma, Zhibo Li, Soottawat Benjakul and Qiancheng Zhao
Foods 2024, 13(6), 917; https://doi.org/10.3390/foods13060917 - 18 Mar 2024
Abstract
Aquatic products are gaining popularity due to their delicacy and high nutrient value. However, they are perishable, with a short shelf-life. Frozen storage is associated with adverse effects, leading to protein oxidation and degradation, thereby altering the protein’s structural integrity and subsequently influencing
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Aquatic products are gaining popularity due to their delicacy and high nutrient value. However, they are perishable, with a short shelf-life. Frozen storage is associated with adverse effects, leading to protein oxidation and degradation, thereby altering the protein’s structural integrity and subsequently influencing the palatability of protein-based food products. To address these challenges, novel antifreeze peptides have gained significant attention. Antifreeze peptides are a class of small molecular weight proteins or protein hydrolysates that offer protection to organisms in frozen or sub-frozen environments. They offer distinct advantages over conventional commercial antifreeze agents and natural antifreeze proteins. This review provides an overview of the current state of research on antifreeze agents, elucidates their characteristics and mechanisms, and examines their applications in aquatic products. Furthermore, the article offers insights into the prospective development and application prospects of antifreeze peptides.
Full article
(This article belongs to the Special Issue Food-Derived Bioactive Peptides: Current Trends and Future Perspectives)
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Open AccessArticle
Ethnobotanical Knowledge, Nutritional Composition, and Aroma Profile of Vicia kulingiana Bailey: An Underutilized Wild Vegetable Endemic to China
by
Zhongxin Duan, Kai Mao, Xingxing Chen, Yiming Cui, Wei Wu, Jianbo Nie, Chunsong Cheng, Fengke Lin and Binsheng Luo
Foods 2024, 13(6), 916; https://doi.org/10.3390/foods13060916 - 18 Mar 2024
Abstract
Vicia kulingiana, an endemic species, serves as a wild and underutilized vegetable traditionally consumed in China. However, ethnobotanical and chemical studies of this species are not available. This study analyzed its associated ethnobotanical knowledge, nutritional composition and aroma profile. Ethnobotanical surveys revealed
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Vicia kulingiana, an endemic species, serves as a wild and underutilized vegetable traditionally consumed in China. However, ethnobotanical and chemical studies of this species are not available. This study analyzed its associated ethnobotanical knowledge, nutritional composition and aroma profile. Ethnobotanical surveys revealed its diverse traditional uses, especially as a nutritious vegetable. Further analysis showed V. kulingiana leaves to be high in protein, minerals, vitamin E, and dietary fiber. In total, 165 volatile compounds, such as terpenoids, alcohols, and ketones, were identified. Among them, β-ionone is the most abundant compound with a relative percentage of 8.24%, followed by 2,2,4,6,6-pentamethylheptane (3.2%), 3-(4-methyl-3-pentenyl)furan (2.37%), and linalool (1.68%). Results supported the traditional uses of V. kulingiana’s and highlighted its potential as a valuable food source, encouraging further research on its food applications. The documentation of ethnobotanical knowledge contributes to the conservation of this heritage.
Full article
(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)
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Applications of Life Cycle Assessment in the Chocolate Industry: A State-of-the-Art Analysis Based on Systematic Review
by
Shuhan Wang and Yahong Dong
Foods 2024, 13(6), 915; https://doi.org/10.3390/foods13060915 - 18 Mar 2024
Abstract
Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental
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Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental hot spots in the life cycle of chocolate and puts forward corresponding suggestions for the improvement. By applying a systematic review method, this paper collected 25 articles on life cycle assessment (LCA) of the environmental impact of the chocolate industry. It is found that the life cycle of chocolate has the highest environmental impact in the raw material production and chocolate manufacturing stages (accounting for 77–97% of total impacts), among which milk powder, sugar and cocoa derivatives are the important contributors to significant environmental burden. Dark chocolate generates the lowest carbon emissions (1.67 kg CO2 eq/kg product) among existing chocolate categories, while the chocolate confectionery products release the highest carbon emissions (6.76 kg CO2 eq/kg product) among chocolate-containing products. Improvement measures are proposed for reducing environmental impacts and for selecting environmentally friendly product formulae. This study can provide benchmarking for the chocolate industry and improves the understanding of life cycle environmental impacts of chocolate products.
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(This article belongs to the Special Issue Sustainability in the Food Industry)
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Open AccessArticle
Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of Nongxiangxing-daqu
by
Xiaoge Hou, Ming Hui, Xiaoman Gu, Xin Shi, Chenming Fan, Junfei Wang, Xuesi Li, Chunmei Pan and Ruifang Li
Foods 2024, 13(6), 914; https://doi.org/10.3390/foods13060914 - 17 Mar 2024
Abstract
Nongxiangxing-daqu (NXDQ), as a saccharification and fermentation agent, directly affects the flavor and yield of fresh Nongxiangxing Baijiu (NXBJ). The difference in fermentation temperature owing to the artificial turning operation leads to the formation of superior (S) and normal (N) grades of NXDQ. Here,
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Nongxiangxing-daqu (NXDQ), as a saccharification and fermentation agent, directly affects the flavor and yield of fresh Nongxiangxing Baijiu (NXBJ). The difference in fermentation temperature owing to the artificial turning operation leads to the formation of superior (S) and normal (N) grades of NXDQ. Here, aiming to explore the discriminant characteristics of two grades of NXDQ, we studied the physicochemical properties, volatile compounds and microbial communities using HS-SPME-GC/MS and high-throughput sequencing technology. The NXDQ grades presented different physicochemical properties. Staphylococcus, Weissella, Lactobacillus and Thermoascus were dominant in the S grade (S-NXDQ), while Bacillus, Thermoactinomyces and Aspergillus were predominant in the N grade (N-NXDQ). Higher alcohols, aldehydes and ketones positively correlated with the bacterial biomarkers could be used as metabolic biomarkers for N-NXDQ; the S-NXDQ had a higher abundance of key enzymes involved in lactic acid and ethanol fermentation, while N-NXDQ had a higher abundance of key enzymes involved in amino acid synthesis and long-chain fatty acid and lipid metabolism. N-NXDQ and S-NXDQ had different microbial and metabolic biomarkers. These findings provide insight into the discriminant characteristics of different grades of NXDQ, a theoretical basis for rational evaluation of NXDQ, and effective information for quality improvement of daqu.
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(This article belongs to the Section Drinks and Liquid Nutrition)
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Open AccessArticle
A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt
by
Hameedur Rehman, Kanchanpally Saipriya, Ashish Kumar Singh, Richa Singh, Ganga Sahay Meena, Yogesh Khetra and Heena Sharma
Foods 2024, 13(6), 913; https://doi.org/10.3390/foods13060913 - 17 Mar 2024
Abstract
Introduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore,
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Introduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore, it becomes imperative to explore a few metabolites which could regulate the techno-functional properties of goat yoghurt. Objectives: This study was aimed at relating the metabolite profile of yoghurt prepared from milk of Barbari, an indigenous goat breed of India, and its techno-functional properties (firmness, whey syneresis, and flow behaviour) using multivariate data analysis and regression models. Results: Goat yoghurt was prepared with two different total solids (TS) levels (12 and 16%) and cultures, namely, commercial culture comprising a thermophilic yoghurt culture (A) and NCDC-263 comprising a mixed yoghurt culture (B). Results demonstrated a significant difference (p < 0.05) in whey syneresis with the increase in the TS level. Flow behaviour of all yoghurt samples showed a decrease in viscosity with an increase in shear rate, which confirmed its non-Newtonian behaviour and shear thinning nature, whereas frequency sweep confirmed its viscoelastic nature. Firmness was the most affected under the influence of different TS and culture levels. It was higher (p < 0.05) for 16-A, followed by 16-3B, and minimum for 12-2B. GC-MS-based metabolomics of the yoghurt revealed a total of 102 metabolites, out of which 15 metabolites were differentially expressed (p < 0.05), including 2-hydroxyethyl palmitate, alpha-mannobiose, and myo-inositol. Multivariate data analysis revealed clear separation among groups using principal component analysis and several correlations using a correlation heat map. Further, regression analysis exhibited methylamine (0.669) and myo-inositol (0.947) with higher regression coefficients (R2 values) exceeding 0.6, thus demonstrating their significant influence on the techno-functional properties, mainly firmness, of the yogurt. Conclusion: In conclusion, A gas chromatography-based metabolomics approach could successfully establish a relationship between the metabolome and the techno-functional properties of the yoghurt.
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(This article belongs to the Section Foodomics)
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Chemical Characterization Analysis, Antioxidants, and Anti-Diabetic Activity of Two Novel Acidic Water-Soluble Polysaccharides Isolated from Baobab Fruits
by
Shen Song, Mohamed Aamer Abubaker, Maryam Akhtar, Abdalla Musa Elimam, Xinliang Zhu and Ji Zhang
Foods 2024, 13(6), 912; https://doi.org/10.3390/foods13060912 - 17 Mar 2024
Abstract
This study explores the isolation and characterization of two acidic polysaccharides from baobab (Adansonia digitata) fruits, named ADPs40-F3 and ADPs60-F3; the two types of acidic polysaccharides exhibited high sugar content and chemical structural features characterized by O–H, C–H, carbonyl C=O, and
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This study explores the isolation and characterization of two acidic polysaccharides from baobab (Adansonia digitata) fruits, named ADPs40-F3 and ADPs60-F3; the two types of acidic polysaccharides exhibited high sugar content and chemical structural features characterized by O–H, C–H, carbonyl C=O, and COOH carboxyl functional groups. The two fractions showed molecular weights of 1.66 × 105 and 9.59 × 104 Da. ADPs40-F3 residues consist of arabinose (2.80%), galactose (0.91%), glucose (3.60%), xylose (34.70%), and galacturonic acid (58.10%). On the other hand, ADPs60-F3 is composed of rhamnose (1.50%), arabinose (5.50%), galactose (2.50%), glucose (3.10%), xylose (26.00%), and galacturonic acid (61.40%). Furthermore, NMR analysis showed that the main acidic structures of ADPs40-F3 and ADPs60-F3 are formed by 4,6)-α-d-GalpA-(1→, →4)-β-d-Xylf-(1→, →4,6)-β-d-Glcp-(1→, →5)-α-L-Araf-(1→, →4,6)-α-d-Galp-(1→ residues and 4)-α-d-GalpA-(1→, →4)-β-d-Xylf-(1→, →6)-β-d-Glcp-(1→, →5)-α-l-Araf-(1→ 4,6)-α-d-Galp-(4,6→, →2)-α-Rhap- residues, respectively, based on the observed signals. Antioxidant assays against DPPH, ABTS+, and FRAP revealed significant antioxidant activities for ADPs40-F3 and ADPs60-F3, comparable to ascorbic acid (VC). Additionally, both polysaccharides exhibited a dose-dependent inhibition of α-glucosidase and α-amylase activities, suggesting potential anti-diabetic properties. In vivo evaluation demonstrated that ADPs60-F3 significantly reduced blood glucose levels, indicating promising therapeutic effects. These findings underscore the potential utility of baobab fruit polysaccharides as natural antioxidants and anti-diabetic agents.
Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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Open AccessArticle
Assessing Starch Retrogradation from the Perspective of Particle Order
by
Hao Lu, Jinling Zhan, Wangyang Shen, Rongrong Ma and Yaoqi Tian
Foods 2024, 13(6), 911; https://doi.org/10.3390/foods13060911 - 17 Mar 2024
Abstract
Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using
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Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using small-angle X-ray scattering. Retrograded starch included various Rg, and the values of Rg depended on the length and state of the starch chains. With time, the standard deviations of R decreased due to the increase in particle uniformity. Based on these results, a new method for assessing the degree of starch retrogradation was established from the perspective of the particle order. The accuracy of the new method was verified through differential scanning calorimetry and scanning electron microscopy. The microstructures of the samples indicated that the retrograded starch granules contained substructures (primary particles) of different sizes. This study provides a new perspective for analyzing the structure of retrograded starch.
Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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Open AccessArticle
Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour
by
Carlos José Rivera, Ricardo S. Aleman, Jorge Ortega, Andrea Muela, Jhunior Marcia, Joan King and Witoon Prinyawiwatkul
Foods 2024, 13(6), 910; https://doi.org/10.3390/foods13060910 - 17 Mar 2024
Abstract
Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained
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Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained from seeds on selected physicochemical characteristics and consumer perceptions of gluten-free cocoa cookies formulated with mung bean (Vigna radiata) flour. Gluten-free cocoa cookies were prepared with different levels of teosinte flour (0%, 70%, 80%, 90%, and 100% by weight of mung bean flour) in substitution of mung bean flour. The cookies were evaluated for texture hardness, color (L*, a*, b*), moisture content, and water activity. Sensory acceptability of appearance, color, texture, aroma, flavor, and overall quality of cocoa cookies was rated by 175 consumers using a “yes/no” binomial scale. Overall liking was evaluated using a 9-point hedonic scale. Purchase intent was evaluated with a “yes/no” binomial scale. The levels of teosinte flour did not significantly affect the acceptability of appearance, color, texture, flavor, aroma, and overall quality, and neither the overall liking nor the purchase intent responses. However, the texture attribute had the lowest % acceptability response among all sensory attributes. The addition of teosinte flour did not affect water activity and color (L*, a*, b*), whereas it decreased the texture hardness (g force), producing softer cookies. Cocoa cookies stayed acceptable even at 100% teosinte flour addition (70% acceptability; mean overall liking = 5.69). Teosinte flour has an excellent nutritional profile that could be practically applied in baked goods.
Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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Determination of Pesticide Residues in Vine Leaves Using the QuEChERS Method and Liquid Chromatography-Tandem Mass Spectrometry
by
Mehmet Keklik, Ozgur Golge, Miguel Ángel González-Curbelo and Bulent Kabak
Foods 2024, 13(6), 909; https://doi.org/10.3390/foods13060909 - 17 Mar 2024
Abstract
Commercial viticulture necessitates regular pesticide applications to manage diseases and pests, raising significant concerns regarding pesticide residues among stakeholders. Due to health risks associated with these residues in Turkish vine leaves, the European Commission has increased the frequency of official control from 20%
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Commercial viticulture necessitates regular pesticide applications to manage diseases and pests, raising significant concerns regarding pesticide residues among stakeholders. Due to health risks associated with these residues in Turkish vine leaves, the European Commission has increased the frequency of official control from 20% to 50%. Thus, the aim of this study was to determine multi-class pesticide residues in brined vine leaves from Turkey. A total of 766 samples of vine leaves were collected between May 2022 and June 2023. More than 500 residues were analyzed using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method, followed by liquid chromatography-tandem mass spectrometry. In-house validation data demonstrated that the analytical method exhibits fit-for-purpose performance in terms of linearity, accuracy, precision, and measurement uncertainty. Out of 766 samples analyzed, 180 samples (23.5%) contained one (131, 17.1%) or multiple (49, 6.4%) pesticides. Both the frequencies of occurrence and the rate of maximum residue level (MRL) exceedance increased in 2023 compared to 2022, with the MRL exceedance rate rising from 9.5% to 25.2%. Forty-three different residues were found in quantifiable concentrations and eight of them were non-approved. Among the residues, the non-systemic pyrethroid insecticides, lambda-cyhalothrin (8.0%) and cypermethrin (7.2%), were the two most frequently detected, with concentrations ranging from 0.010 to 0.248 mg kg−1 and from 0.011 to 0.533 mg kg−1, respectively. Turkey is a major exporter of vine leaves and these results provide crucial information regarding pesticide occurrence and quality assessment of vine leaves. The significant increase in both pesticide occurrence and MRL exceedance rates between 2022 and 2023 underscores the urgency for regulatory bodies to reassess current pesticide usage and monitoring practices. The findings emphasize the importance of implementing more stringent rules and improving enforcement methods in order to reduce the spread of unapproved pesticides and ensure adherence to global food safety standards.
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(This article belongs to the Special Issue Application of Chromatography in Food Analysis, Safety and Quality Control)
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Open AccessReview
Adulteration of Brain Health (Cognitive, Mood, and Sleep Enhancement) Food Supplements by the Addition of Pharmaceutical Drugs: A Comprehensive Review of Analytical Approaches and Trends
by
Rafael Paiva, Manuela Correia, Cristina Delerue-Matos and Joana S. Amaral
Foods 2024, 13(6), 908; https://doi.org/10.3390/foods13060908 - 16 Mar 2024
Abstract
In recent years, the consumption of dietary supplements has grown worldwide, particularly in developed regions. However, this growing market has also become a prime target for adulteration practices, with some manufacturers illegally adding pharmaceuticals into plant-based food supplements (PFS) to enhance their effects.
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In recent years, the consumption of dietary supplements has grown worldwide, particularly in developed regions. However, this growing market has also become a prime target for adulteration practices, with some manufacturers illegally adding pharmaceuticals into plant-based food supplements (PFS) to enhance their effects. While extensive research has focused on detecting adulterant drugs in PFS tailored for improving sexual performance, weight loss, and muscle building, less attention has been given to supplements intended for mood enhancement, sleep aid, and cognitive function (nootropics). Nonetheless, recent reports indicate an increasing level of adulteration within this group of PFS. Therefore, this review aims at providing a comprehensive overview on the adulteration of PFS tailored for brain health, with a focus on the analytical techniques utilized for detection while also presenting data on consumption patterns and the prevalence of reported adulterants. Considering that the detection of such fraudulent practices primarily relies on chromatographic techniques coupled with mass spectrometry (MS), the developments in this field comprising either targeted or untargeted analysis of pharmaceutical adulterants are discussed.
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(This article belongs to the Special Issue Food Supplements: Composition, Health Benefits, Adulteration, and Safety)
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Milk Bioactive Compounds and Gut Microbiota Modulation: The Role of Whey Proteins and Milk Oligosaccharides
by
Valentina Gallo, Alyexandra Arienzo, Federica Tomassetti and Giovanni Antonini
Foods 2024, 13(6), 907; https://doi.org/10.3390/foods13060907 - 16 Mar 2024
Abstract
A strong correlation between the occurrence of various pathological conditions and intestinal dysbiosis is supported by a range of strong evidence. Vice versa, many pathologies have been shown, in turn, to be responsible for alterations in the gut microbiota, a condition that can
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A strong correlation between the occurrence of various pathological conditions and intestinal dysbiosis is supported by a range of strong evidence. Vice versa, many pathologies have been shown, in turn, to be responsible for alterations in the gut microbiota, a condition that can worsen illness outcomes and response to therapies. For these reasons, great efforts have been made, and studies are still ongoing, to elucidate the mechanisms underlying gut microbiota alterations and to search for pharmacologic or other strategies that can effectively restore the gut microbiota. In this narrative review, we examined the most significant literature on the role of some milk bioactive compounds, such as milk oligosaccharides and whey proteins, in modulating the composition of the gut microbiota and the underlying mechanisms of action, with the aim of investigating the impact of the microbiota changes mediated by these milk bioactive molecules on human health, and their potential use as therapeutics to treat or adjuvate the treatment of gut dysbiosis and associated pathologies.
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(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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Open AccessArticle
Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical Parameters
by
María José Jara-Palacios, Emilio Begines, Francisco J. Heredia, María Luisa Escudero-Gilete and Dolores Hernanz
Foods 2024, 13(6), 906; https://doi.org/10.3390/foods13060906 - 16 Mar 2024
Abstract
Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV in evaluating the synergistic effect of bioactive compounds, such as phenolic and amino acid compounds, on antioxidant activity. Therefore, three types of
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Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV in evaluating the synergistic effect of bioactive compounds, such as phenolic and amino acid compounds, on antioxidant activity. Therefore, three types of model solutions were prepared: individual model solution (phenol and amino acid), (b) binary model solutions (phenol-phenol and amino acid-amino acid) and (c) mixed phenol–amino acid solutions. Electrochemical measurement conditions were optimized for phenolic compounds (pH 3.0, 1.0 g/L and 100 mV/s) and for amino acids (pH 7.0, 2.0 g/L for amino acids and 100 mV/s), and, for each solution, the functional groups responsible of the anodic and cathodic peaks were established. The peak anodic potential (Epa) and the onset potential (Eon) were two parameters of great importance. The first one was used to classify the solutions according to their antioxidant potential. In general, all the binary and mixed solutions had lower values of Epa than the corresponding individual model solution, which indicates an improvement in the antioxidant potential. The second one was used to evaluate the synergistic effects of phenolic compounds and amino acids.
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(This article belongs to the Special Issue Machine Learning and Chemometrics Applied to Food Control: New Trends and Challenges)
Open AccessArticle
Encapsulation of Olive (Olea europaea L.) Pruning Waste Particles by Supercritical CO2 Technology
by
Antonio Montes, Diego Valor, Ignacio García-Casas, Ana Sánchez and Clara Pereyra
Foods 2024, 13(6), 905; https://doi.org/10.3390/foods13060905 - 16 Mar 2024
Abstract
Olive leaves (Olea europaea L.) contain a multitude of bioactive compounds such as sterols, carotenes, triterpenic alcohols and phenolic compounds. These compounds have been shown to exhibit antiviral, antioxidant, candida-growth-inhibitory, anticancer, antifungal, anti-inflammatory and antibacterial activities. In this sense, submicron particles from
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Olive leaves (Olea europaea L.) contain a multitude of bioactive compounds such as sterols, carotenes, triterpenic alcohols and phenolic compounds. These compounds have been shown to exhibit antiviral, antioxidant, candida-growth-inhibitory, anticancer, antifungal, anti-inflammatory and antibacterial activities. In this sense, submicron particles from olive leaves with antioxidant activity were precipitated by supercritical antisolvent extraction in a previous work. Moreover, encapsulation enables the delayed release of compounds and avoids the first-step effect in medical therapies. Therefore, this work focused on encapsulation of particles with a certain antioxidant capacity from olive pruning waste using supercritical technology. A variety of experiments were carried out to test how the different operating variables (pressure, temperature and extract–polymer ratio) affect. Morphology was analyzed by SEM microscopy, obtaining encapsulates between 1 and 5 microns in size. The antioxidant capacity was determined by the DPPH assay, with most of the encapsulates having AAI values between 0.5 and 1 (moderate antioxidant capacity). An increase in polyphenol content was observed in the 1:3 ratio tests. The release of the compounds in gastric simulated medium was retarded by the polymeric encapsulation, while in intestinal fluid, the solubility was improved compared to the unencapsulated particles. Overall, the supercritical encapsulation process for the natural extract of olive pruning residues has proven to be effective in obtaining antioxidant particles with different release profiles.
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(This article belongs to the Special Issue Application of Green Extraction Technology for Foods)
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Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis
by
Meng Xu, Jia Li, Jinjing Yin, Muci Wu, Wangting Zhou, Xinsun Yang, Rui Zhang and Jingren He
Foods 2024, 13(6), 904; https://doi.org/10.3390/foods13060904 - 16 Mar 2024
Abstract
Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of
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Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9–70.1% moisture. The dried PSP had abundant starch (43.9~67.2%) and dietary fiber (9.40~16.5%), moderate levels of protein (3.19~8.75%) and reducing sugar (1.44~4.01%), and low amounts of crude fat (0.51~1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient’s diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources.
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(This article belongs to the Section Food Nutrition)
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