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
Characteristics of Citrate-Esterified Starch and Enzymatically Debranched Starch and Their Effects on Diabetic Mice
Foods 2024, 13(10), 1486; https://doi.org/10.3390/foods13101486 (registering DOI) - 10 May 2024
Abstract
Chickpea has significant benefits as an adjuvant treatment for type 2 diabetes mellitus (T2DM). The properties of chickpea resistant starches (RSs) and their abilities to reduce T2DM symptoms and control intestinal flora were investigated. The RS content in citrate-esterified starch (CCS; 74.18%) was
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Chickpea has significant benefits as an adjuvant treatment for type 2 diabetes mellitus (T2DM). The properties of chickpea resistant starches (RSs) and their abilities to reduce T2DM symptoms and control intestinal flora were investigated. The RS content in citrate-esterified starch (CCS; 74.18%) was greater than that in pullulanase-modified starch (enzymatically debranched starch (EDS); 38.87%). Compared with those of native chickpea starch, there were noticeable changes in the granular structure and morphology of the two modified starches. The CCS showed surface cracking and aggregation. The EDS particles exhibited irregular layered structures. The expansion force of the modified starches decreased. The CCS and EDS could successfully lower blood glucose, regulate lipid metabolism, lower the levels of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), reduce the expressions of interleukin-6 (IL-6) and interleuki n-10 (IL-10), and decrease diabetes-related liver damage. Moreover, the CCS and EDS altered the intestinal flora makeup in mice with T2DM. The abundance of Bacteroidota increased. Both types of chickpea RSs exhibited significant hypoglycaemic and hypolipidaemic effects, contributing to the reduction in inflammatory levels and the improvement in gut microbiota balance.
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(This article belongs to the Section Grain)
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In Vitro and In Vivo Evaluating Bioaccessibility, Bioavailability, and Antioxidant Activities of Butterfly Pea Flower Containing Bioactive Constitutes
by
Fengyao Yu, Qinqin Yu, Ning Yin, Genlin Sun, You Peng, Yan Zeng, Yong Sun, Xiaoya Wang and Hua Zhang
Foods 2024, 13(10), 1485; https://doi.org/10.3390/foods13101485 (registering DOI) - 10 May 2024
Abstract
The antioxidant properties of butterfly pea flower (BF), which is rich in natural anthocyanins, have garnered significant attention. The impact of digestion and metabolism on BF extracts and evaluate their subsequent antioxidant activities in vivo were explored in the present study. After in
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The antioxidant properties of butterfly pea flower (BF), which is rich in natural anthocyanins, have garnered significant attention. The impact of digestion and metabolism on BF extracts and evaluate their subsequent antioxidant activities in vivo were explored in the present study. After in vitro digestion, 42.03 ± 2.74% of total anthocyanins from BF extracts remained, indicating a negative influence of the digestion process on the bioaccessibility of phenolic compounds derived from BF. Furthermore, UPLC-LTQ-Orbitrap-MS2 analysis identified a total of four prototypes and twenty-seven metabolites in rat plasma or urine samples following the intake of BF extracts. The kinetics of key metabolites including delphinidin 3-glucoside (D3G), cyanidin-3-glucoside (C3G), and 4-hydroxybenzoic acid were subsequently determined in blood, and the Cmax values were 69.034 ± 8.05 nM and 51.65 ± 3.205 nM. These key metabolites derived from BF anthocyanins, including C3G and D3G, and flavonoid quercetin exhibited main antioxidant attributes that improved the plasmic and hepatic activities of various antioxidant enzymes and the total antioxidant capacity (T-AOC) and malondialdehyde (MDA) in a D-galactose-induced rat model. These findings provide insights into the bioaccessibility and bioavailability of bioactive constitutes derived from BF extracts, which are crucial for determining the actual efficacy of BF as well as developing functional foods based on BF.
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(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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Open AccessArticle
High Tartronic Acid Content Germplasms Screening of Cucumber and Its Response to Exogenous Agents
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Zhongren Zhang, Yixin Qu, Ruijia Wang, Yaru Wang, Songlin Yang, Lei Sun, Sen Li, Yiming Gao, Yuming Dong, Xingwang Liu and Huazhong Ren
Foods 2024, 13(10), 1484; https://doi.org/10.3390/foods13101484 (registering DOI) - 10 May 2024
Abstract
Tartronic acid is known for its potential to inhibit sugar-to-lipid conversion in the human body, leading to weight loss and fat reduction. This compound is predominantly found in cucumbers and other cucurbit crops. Therefore, cultivating cucumbers with high tartronic acid content holds significant
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Tartronic acid is known for its potential to inhibit sugar-to-lipid conversion in the human body, leading to weight loss and fat reduction. This compound is predominantly found in cucumbers and other cucurbit crops. Therefore, cultivating cucumbers with high tartronic acid content holds significant health implications. In this study, we assessed the tartronic acid content in 52 cucumber germplasms with favorable overall traits and identified 8 cucumber germplasms with elevated tartronic acid levels. Our investigation into factors influencing cucumber tartronic acid revealed a decrease in content with fruit development from the day of flowering. Furthermore, tartronic acid content was higher in early-harvested fruits compared to late-harvested ones, with the rear part of the fruit exhibiting significantly higher content than other parts. Foliar spraying of microbial agents increased tartronic acid content by 84.4%. This study provides valuable resources for breeding high tartronic acid cucumbers and offers practical insights for optimizing cucumber production practices.
Full article
(This article belongs to the Section Plant Foods)
Open AccessArticle
Osmolality and Tonicity of Isotonic Beverages
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Tjaša Skarlovnik, Andraž Lamut, Gregor Hostnik, Boris Gole and Urban Bren
Foods 2024, 13(10), 1483; https://doi.org/10.3390/foods13101483 (registering DOI) - 10 May 2024
Abstract
This study aimed to measure and compare the osmolality and tonicity of isotonic beverages that can be bought on the Slovenian market. The main goal was to examine how good is the agreement between the measured osmolalities of the beverages and the requirements
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This study aimed to measure and compare the osmolality and tonicity of isotonic beverages that can be bought on the Slovenian market. The main goal was to examine how good is the agreement between the measured osmolalities of the beverages and the requirements for isotonic beverages set up by EFSA. Osmolalities were measured with an osmometer using the freezing point depression method. Afterwards, two complementary methods for the observation of tonicity were developed. Erythrocytes were exposed to standard NaCl solutions of different osmolalities to observe their influence on the volume and shape of cells following the turbidity of the solution and the morphology of erythrocytes. These two methods enabled us to determine whether standard solutions were hypo-, iso-, or hypertonic. In this way, we found that the osmolality of 12 out of the 18 investigated isotonic beverages was in the range of 270–330 mOsm/kg, as required by EFSA. However, six samples did not meet this criterion and should therefore not have the label “isotonic” or be described as such. The measurements of turbidity of solutions indicated that most isotonic beverages exhibit a lower tonicity than standard NaCl solutions of identical osmolality. However, examination of the erythrocytes in isotonic beverages showed that the measurements were additionally complicated by the low pH values of these beverages. Finally, by demonstrating how different components of isotonic beverages pass through the erythrocyte membranes, we found that even isoosmolal beverages are often not isotonic, as the concentration of actively transported sugars in these beverages is relatively high.
Full article
(This article belongs to the Section Food Quality and Safety)
Open AccessArticle
Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors
by
Zhiping Zhao, Ziqing Ling, Xin Nie, Dayu Liu, Hongfan Chen and Shengyuan Zhang
Foods 2024, 13(10), 1482; https://doi.org/10.3390/foods13101482 (registering DOI) - 10 May 2024
Abstract
To investigate the diversity and dynamics of microorganisms in Chinese fresh beef (CFB) without acid discharge treatment during cold storage, high-throughput sequencing was employed to analyze the CFB refrigerated for 0, 3, 7, and 10 days. The results showed that the community richness
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To investigate the diversity and dynamics of microorganisms in Chinese fresh beef (CFB) without acid discharge treatment during cold storage, high-throughput sequencing was employed to analyze the CFB refrigerated for 0, 3, 7, and 10 days. The results showed that the community richness of the fungi and bacteria decreased significantly. However, the diversity decreased in the early stage and increased in the later stage. At the phylum level, Ascomycota (74.1–94.1%) and Firmicutes (77.3–96.8%) were the absolutely dominant fungal and bacterial phyla. The relative abundance of both fungal and bacterial phyla displayed a trend of increasing and then decreasing. At the genus level, Candida (29.3–52.5%) and Lactococcus (19.8–59.3%) were, respectively, the dominant fungal and bacterial genera. The relative abundance of Candida showed a trend of increasing and then decreasing, while Lactococcus possessed the opposite trend. KEGG metabolic pathways analysis suggested that carbohydrate metabolism, membrane transport, and amino acid metabolism were the major metabolic pathways of bacteria. Bugbase prediction indicated the major microbial phenotype of bacteria in CFB during cold storage was Gram-positive (17.2–31.6%). Correlation analysis suggested that Lactococcus, Citrobacter, Proteus, and Rhodotorula might be the main microorganisms promoting the production of off-flavor substances in CFB. This study provides a theoretical basis for the preservation of Chinese fresh beef.
Full article
(This article belongs to the Special Issue Quality Changes and Improvement Technologies of Animal-Derived Foods during Storage and Processing)
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Open AccessArticle
Proposal and Validation of a Measurement Scale of the Acceptance of Ultra-Processed Food Products
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Cristina Calvo-Porral, Sergio Rivaroli and Javier Orosa-González
Foods 2024, 13(10), 1481; https://doi.org/10.3390/foods13101481 (registering DOI) - 10 May 2024
Abstract
Today, there is an increasing consumption of ultra-processed food products (UPFs), while more healthy options are available; however, there is no scale available that can adequately measure this phenomenon. In this context, the present study aims to develop and validate a measurement scale
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Today, there is an increasing consumption of ultra-processed food products (UPFs), while more healthy options are available; however, there is no scale available that can adequately measure this phenomenon. In this context, the present study aims to develop and validate a measurement scale of the consumers’ acceptance of ultra-processed food products. Research data (n = 478) were analyzed using Exploratory Factor Analysis (EFA), followed by a Confirmatory Factor Analysis (CFA). The results confirm the validity of the proposed measurement scale comprising nine factors: the quality of ultra-processed food products, ability to save time, low affordable price, effortless preparation, convenience, hedonic nature, marketing strategies, satisfaction and purchase intention. The present study makes a noticeable contribution to food marketing, and food companies could consider these factors to design and commercialize ultra-processed foods.
Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)
Open AccessArticle
Improving the Properties of Gelatin-Based Films by Incorporation of “Pitanga” Leaf Extract and Crystalline Nanocellulose
by
Larissa Tessaro, Ana Gabrielle R. Pereira, Milena Martelli-Tosi and Paulo José do Amaral Sobral
Foods 2024, 13(10), 1480; https://doi.org/10.3390/foods13101480 (registering DOI) - 10 May 2024
Abstract
Biopolymer-based films can be activated by the incorporation of active compounds into their matrix. Plant extracts are rich in phenolic compounds, which have antimicrobial and/or antioxidant properties. The aim of this study was to produce gelatin-based active films and nanocomposite films incorporated with
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Biopolymer-based films can be activated by the incorporation of active compounds into their matrix. Plant extracts are rich in phenolic compounds, which have antimicrobial and/or antioxidant properties. The aim of this study was to produce gelatin-based active films and nanocomposite films incorporated with “pitanga” (Eugenia uniflora L.) leaf extract (PLE) and/or crystalline nanocellulose extracted from soybean straw (CN), and to study the physicochemical, functional, microstructural, thermal, UV/Vis light barrier, and antioxidant properties of these materials. PLE enhanced some film properties, such as tensile strength (from 30.2 MPa to 40.6 MPa), elastic modulus (from 9.3 MPa to 11.3 MPa), the UV/Vis light barrier, and antioxidant activity, in addition to affecting the microstructural, surface, and color properties. These improvements were even more significant in nanocomposites simultaneously containing PLE and CN (59.5 MPa for tensile strength and 15.1 MPa for elastic modulus), and these composites also had lower moisture content (12.2% compared to 13.5–14.4% for other treatments) and solubility in water (from 48.9% to 44.1%). These improvements may be the result of interactions that occur between PLE’s polyphenols and gelatin, mainly in the presence of CN, probably due to the formation of a stable PLE–CN–gelatin complex. These results are relevant for the food packaging sector, as the activated nanocomposite films exhibited enhanced active, barrier, and mechanical properties due to the presence of PLE and CN, in addition to being entirely produced with sustainable components from natural and renewable sources.
Full article
(This article belongs to the Special Issue Advances in Food Polymers and Colloids: Processing and Applications)
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Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract
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Cheng Li, Gengjun Chen, Michael Tilley, Richard Chen, Mayra Perez-Fajardo, Xiaorong Wu and Yonghui Li
Foods 2024, 13(10), 1479; https://doi.org/10.3390/foods13101479 (registering DOI) - 10 May 2024
Abstract
Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber,
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Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.
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(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)
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Open AccessArticle
Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili
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Bingyu Zheng, Yida Wu, Yong Wang and Ying Li
Foods 2024, 13(10), 1478; https://doi.org/10.3390/foods13101478 (registering DOI) - 10 May 2024
Abstract
Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The
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Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability.
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(This article belongs to the Special Issue Novel Food Development: Technological Aspects, Sensory Analysis, and Nutritional Evaluation)
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Effects of Stocking Density and Pre-Slaughter Handling on the Fillet Quality of Largemouth Bass (Micropterus salmoides): Implications for Fish Welfare
by
Nima Hematyar, Samad Rahimnejad, Swapnil Gorakh Waghmare, Oleksandr Malinovskyi and Tomas Policar
Foods 2024, 13(10), 1477; https://doi.org/10.3390/foods13101477 - 10 May 2024
Abstract
There is currently insufficient acknowledgment of the relationship between fish welfare and ultimate fillet quality. The purpose of this study was to assess the impacts of pre-slaughter handling and stocking density as fish welfare markers on fillet quality of largemouth bass (Micropterus
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There is currently insufficient acknowledgment of the relationship between fish welfare and ultimate fillet quality. The purpose of this study was to assess the impacts of pre-slaughter handling and stocking density as fish welfare markers on fillet quality of largemouth bass (Micropterus salmoides). Fish from three stocking densities of 35, 50, and 65 kg·m−3 were reared in a recirculating aquaculture system (RAS) for 12 weeks and received commercial feed. Ultimately, the fish were either stunned with percussion on the head (control group) or subjected to air exposure for 3 min (anoxia group) before stunning and subsequent collection of blood and fillet samples. Western blot analysis revealed the degradation of actin in both groups. Additionally, higher oxidation progress and lower hardness and pH were observed in anoxia compared to the control group. We observed higher hardness at 35 kg·m−3 in anoxia compared to 50 and 65 km−3. The initial hardness values at 35, 50, and 65 km−3 were 1073, 841, and 813 (g) respectively in the anoxia group. Furthermore, the anoxia and control groups had rigor mortis after 6 and 10 h, respectively. Cortisol and glucose levels, and oxidative enzymes activity were higher in anoxia than in the control group. In conclusion, oxidation induced by anoxia likely plays a crucial role as a promoter of the quality deterioration of largemouth bass fillets.
Full article
(This article belongs to the Special Issue Recent Advances in Aquatic Food Products Processing)
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Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef
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Jessie B. Van Buren, Brooklyn Epperson, Sierra Jepsen, Mikayla Heimbuch, Kayleen Oliver, James Nasados, Phillip D. Bass and Michael J. Colle
Foods 2024, 13(10), 1476; https://doi.org/10.3390/foods13101476 - 10 May 2024
Abstract
Extending the shelf life of exported beef could increase international demand and producer profits. The objective was to evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf life of frozen–thawed bone-in beef short rib and
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Extending the shelf life of exported beef could increase international demand and producer profits. The objective was to evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf life of frozen–thawed bone-in beef short rib and chuck roll steaks. Chuck rolls (IMPS 116A; N = 9) and bone-in short ribs (IMPS 123A; N = 18) were aged (7 d; 0 °C), frozen (30 d; −20 °C), and thawed (60–72 h; 0 °C). Steaks measuring 1.02 cm thick were treated and subjected to a 4 d retail display. Steaks were left untreated (control) or sprayed topically with acerola cherry powder (0.05%; A), rosemary extract (0.10%; R), or a combination (M1 = 0.05% A + 0.1% R; M2 = 0.1% A + 0.1% R; M3 = 0.05% A + 0.2% R; M4 = 0.1% A + 0.2% R). Chuck roll M2- and M4-treated steaks were redder than the control steaks on days 3 and 4 (p = 0.008), and antioxidant-treated steaks had less lipid oxidation on day 4 than the control steaks (p = 0.021). Bone marrow samples treated with R, M3, and M4 were redder than the control on days 1–3 (p = 0.014), and bone marrow treated with M3 was subjectively redder compared to the control on days 0 and 1 (p = 0.033). Topical antioxidants improve the redness and delay the oxidation of frozen–thawed beef.
Full article
(This article belongs to the Special Issue Meat Quality, Sensory and Consumer Preferences and Attitudes)
Open AccessArticle
Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits—Red, Yellow, Green, and White—Obtained through Ultrasound-Assisted Green Extraction
by
Mayara Priscila Lima dos Santos, Orquídea Vasconcelos dos Santos, Leyvison Rafael Vieira da Conceição, Barbara Elisabeth Teixeira-Costa, Lúcia de Fátima Henriques Lourenço and Consuelo Lucia Lima de Sousa
Foods 2024, 13(10), 1475; https://doi.org/10.3390/foods13101475 - 10 May 2024
Abstract
This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits—red, yellow, green, and white—by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield,
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This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits—red, yellow, green, and white—by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g−1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid’s quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.
Full article
(This article belongs to the Special Issue Fruits and Vegetables: Recent Advances in Sustainable Extraction and Processing Technologies)
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Analyzing Strawberry Preferences: Best–Worst Scaling Methodology and Purchase Styles
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Antonina Sparacino, Selene Ollani, Lorenzo Baima, Michael Oliviero, Danielle Borra, Mingze Rui and Giulia Mastromonaco
Foods 2024, 13(10), 1474; https://doi.org/10.3390/foods13101474 - 10 May 2024
Abstract
This research has investigated Italian consumers’ preferences for and purchasing behaviors of strawberries utilizing the Best–Worst Scaling methodology (BWS). This approach enables the key factors that influence strawberry purchasing decisions to be identified and different choice groups to be characterized. To achieve this
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This research has investigated Italian consumers’ preferences for and purchasing behaviors of strawberries utilizing the Best–Worst Scaling methodology (BWS). This approach enables the key factors that influence strawberry purchasing decisions to be identified and different choice groups to be characterized. To achieve this goal, a survey was conducted on a sample of 496 respondents living in the metropolitan area of Milan (North Italy). The declared preferences of the individuals for 12 strawberry characteristics, divided into intrinsic, extrinsic, and credence attributes, were first measured. A Latent Class Analysis (LCA) was then performed to identify different clusters of consumers according to the individuals’ preferences. Subsequently, the heterogeneity of the clusters was tested, using the Chi-square test, and sociodemographic characteristics and purchasing habits were considered. The results suggest that the most important attribute in the choice of strawberries was appearance, highlighting the importance of preserving it throughout the supply chain, followed by one of the increasingly important aspects of diets, which is health benefits. The attribute considered the least important was the brand. This study demonstrates, from a holistic point of view, that sociodemographic characteristics, food habits, and perceptions of different strawberry attributes influence consumers’ preferences and behaviors. Practical implications suggest a new prospective for communication marketing strategies for producers, creating a better brand identity and highlighting in their marketing all of the aspects that consumers would like to know about the fruits they choose as quality certifications.
Full article
(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)
Open AccessArticle
Quality Changes and Fungal Microbiota Dynamics in Stored Jujube Fruits: Insights from High-Throughput Sequencing for Food Preservation
by
Lili Zhao, Hongbo Li, Zhenbin Liu, Liangbin Hu, Dan Xu, Xiaolin Zhu and Haizhen Mo
Foods 2024, 13(10), 1473; https://doi.org/10.3390/foods13101473 - 10 May 2024
Abstract
Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epidermis of jujube during the storage
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Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epidermis of jujube during the storage period using high-throughput sequencing, as well as to monitor the changes in quality indexes throughout this period. Through internal transcribed spacer (ITS) sequencing, we identified two phyla (Basidiomycota and Ascomycota) and six genera (Cryptococcus, Bulleromyces, Sporidiobolus, Alternaria, Pseudozyma, and Sporobolomyces), which potentially contribute to the spoilage and deterioration of jujube, referred to as “core fungal taxa”. A high correlation was further found between preservation indices (including decay rate, firmness, and total soluble solids) and the growth of multiple core fungi over time. These findings will provide insights and a theoretical basis for further research on preservation techniques related to biological control during date fruit storage.
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(This article belongs to the Section Food Quality and Safety)
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The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics
by
Zahra Piravi-Vanak, Abdolah Dadazadeh, Sodeif Azadmard-Damirchi, Mohammadali Torbati and Fleming Martinez
Foods 2024, 13(10), 1472; https://doi.org/10.3390/foods13101472 - 10 May 2024
Abstract
Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing
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Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing at four temperatures, namely, 30 (control sample), 60, 90 and 120 °C, to evaluate its effects on the quality of extracted oils. Oil extraction yields were increased from 38 to 51% by increasing the pressing temperature. The highest amount of peroxide and acid values were related to the oil extracted at 120 °C. Tocopherols and total phenol content were reduced by the increasing the pressing temperature, and the highest amounts of these bioactive components were related to the control sample. The results of the fatty acids profile showed that the composition of oils extracted at different temperatures did not differ significantly (p > 0.05). The results of the present study give a clear picture about the effects of different pressing temperatures on the sesame oil quality and extraction yield, and can be useful in the extraction unit optimization.
Full article
(This article belongs to the Special Issue Quality Assessment and Physicochemical Characterization of Edible Oils)
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Doenjang Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice
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Olivet Chiamaka Edward, Do-Youn Jeong, Hee-Jong Yang, Anna Han and Youn-Soo Cha
Foods 2024, 13(10), 1471; https://doi.org/10.3390/foods13101471 - 10 May 2024
Abstract
Hyperlipidemia, characterized by elevated cholesterol, lipids, and triglycerides in the bloodstream, is linked to hepatic oxidative damage. Doenjang, a traditional Korean condiment made from fermented soybeans, is known for its health benefits, yet its anti-hyperlipidemic effects remain understudied. Our study aimed to
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Hyperlipidemia, characterized by elevated cholesterol, lipids, and triglycerides in the bloodstream, is linked to hepatic oxidative damage. Doenjang, a traditional Korean condiment made from fermented soybeans, is known for its health benefits, yet its anti-hyperlipidemic effects remain understudied. Our study aimed to assess the hypolipidemic and hepatic protective effects of Doenjang on male ICR mice fed a high-fat cholesterol diet for 8 weeks. Mice were divided into three groups: the normal diet (ND), the high-fat cholesterol diet (HD), and the Doenjang-supplemented HD diet (DS) group. Doenjang supplementation significantly regulated total cholesterol, triglycerides, LDL cholesterol, and HDL cholesterol levels compared to the HD group. It also downregulated lipogenic genes, including PPARγ, FAS, and ACC, and positively influenced the cholesterol metabolism-related genes HMGCR and LXR. Moreover, Doenjang intake increased serum glutathione levels, activated oxidative stress defense genes (NRF2, SOD, GPx1, and CAT), positively modulated inflammation genes (NF-kB and IL6) in hepatic tissue, and reduced malondialdehyde levels. Our findings highlight the effectiveness of traditional Doenjang in preventing diet-induced hyperlipidemia and protecting against hepatic oxidative damage.
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(This article belongs to the Special Issue The Functional Foods: New Trends and Perspectives)
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Open AccessArticle
Inhibition of LPS-Induced Skin Inflammatory Response and Barrier Damage via MAPK/NF-κB Signaling Pathway by Houttuynia cordata Thunb Fermentation Broth
by
Zixin Song, Jiaxuan Fang, Dongdong Wang, Yuncai Tian, Yuhua Xu, Ziwen Wang, Jiman Geng, Changtao Wang and Meng Li
Foods 2024, 13(10), 1470; https://doi.org/10.3390/foods13101470 - 10 May 2024
Abstract
Houttuynia cordata Thunb is rich in active substances and has excellent antioxidant and anti-inflammatory activity. Scanning electron microscopy and gel permeation chromatography were used to analyze the molecular characteristics of the fermentation broth of Houttuynia cordata Thunb obtained through fermentation with Clavispora lusitaniae
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Houttuynia cordata Thunb is rich in active substances and has excellent antioxidant and anti-inflammatory activity. Scanning electron microscopy and gel permeation chromatography were used to analyze the molecular characteristics of the fermentation broth of Houttuynia cordata Thunb obtained through fermentation with Clavispora lusitaniae (HCT-f). The molecular weight of HCT-f was 2.64265 × 105 Da, and the polydispersity coefficient was 183.10, which were higher than that of unfermented broth of Houttuynia cordata Thunb (HCT). By investigating the active substance content and in vitro antioxidant activity of HCT-f and HCT, the results indicated that HCT-f had a higher active substance content and exhibited a superior scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals and hydroxyl radicals, with IC50 values of 11.85% and 9.01%, respectively. Our results showed that HCT-f could effectively alleviate the increase in the secretion of inflammatory factors and apoptotic factors caused by lipopolysaccharide (LPS) stimulation, and had a certain effect on repairing skin barrier damage. HCT-f could exert an anti-inflammatory effect by down-regulating signaling in the MAPK/NF-κB pathway. The results of erythrocyte hemolysis and chicken embryo experiments showed that HCT-f had a high safety profile. Therefore, this study provides a theoretical basis for the application of HCT-f as an effective ingredient in food and cosmetics.
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(This article belongs to the Special Issue Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods)
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Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6
by
Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty and Chartchai Khanongnuch
Foods 2024, 13(10), 1469; https://doi.org/10.3390/foods13101469 - 9 May 2024
Abstract
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without
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This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary.
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(This article belongs to the Special Issue Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products)
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Understanding Factors Associated with Interest in Sustainability-Certified Wine among American and Italian Consumers
by
Mingze Rui, Federica Rosa, Andrea Viberti, Filippo Brun, Stefano Massaglia and Simone Blanc
Foods 2024, 13(10), 1468; https://doi.org/10.3390/foods13101468 - 9 May 2024
Abstract
The wine industry has been witnessing a growth in businesses crafting sustainability-certified wines and in the attention of consumers to sustainability, especially in the United States and Italy. To identify the characteristics of consumers who prefer sustainability-certified wine, this study analysed the relationship
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The wine industry has been witnessing a growth in businesses crafting sustainability-certified wines and in the attention of consumers to sustainability, especially in the United States and Italy. To identify the characteristics of consumers who prefer sustainability-certified wine, this study analysed the relationship between consumers’ demographics, wine buying behaviour, and interest in sustainability-certified wine, focusing on these two countries for comparison. Data were collected through an online survey of US and Italian consumers. Through correspondence analysis, k-modes clustering analysis, and multi-way correspondence analysis, this study revealed a stronger relationship between demographics and interest in sustainability-certified wine among US consumers than Italian consumers. In particular, middle-aged US consumers exhibited a greater interest than seniors. The patterns of connections between consumers’ wine buying behaviour and interest in sustainable wine were similar for the two countries. In particular, consumers who purchase wine weekly had a keen interest, and those who purchase wine sporadically had no or little interest. Furthermore, this study uncovered the intricate relationship among various variables, providing a comprehensive understanding of the association between wine consumer characteristics and their interest in sustainability-certified wine.
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(This article belongs to the Topic New Trends in Agri-Food Sector: Environmental, Economic and Social Perspectives, 2nd Volume)
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Variations in Cold Resistance and Contents of Bioactive Compounds among Dendrobium officinale Kimura et Migo Strains
by
Hexigeduleng Bao, Hainan Bao, Yu Wang, Feijuan Wang, Qiong Jiang, Hua Li, Yanfei Ding and Cheng Zhu
Foods 2024, 13(10), 1467; https://doi.org/10.3390/foods13101467 - 9 May 2024
Abstract
Dendrobium officinale is a valuable traditional Chinese herbal plant that is both medicinal and edible. However, the yield of wild Dendrobium officinale is limited. Adverse stress affects the growth, development, and yield of plants, among which low temperature is the primary limiting factor
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Dendrobium officinale is a valuable traditional Chinese herbal plant that is both medicinal and edible. However, the yield of wild Dendrobium officinale is limited. Adverse stress affects the growth, development, and yield of plants, among which low temperature is the primary limiting factor for introducing Dendrobium officinale to high-latitude areas and expanding the planting area. Therefore, this study aims to explore the variations in growth ability, cold resistance, and contents of bioactive compounds among different Dendrobium officinale strains. Four strains of Dendrobium officinale were selected as experimental materials and were subjected to low-temperature stress (4 °C). The agronomic traits, physiological indices, as well as the expressions of cold resistance-related genes (HSP70, DcPP2C5, DoCDPK1, and DoCDPK6) in the roots and leaves of Dendrobium officinale, were determined. The contents of bioactive compounds, including polysaccharides, flavonoids, and phenols were also measured. Compared with the other strains, Xianju had the highest seed germination and transplantation-related survival rates. Under low-temperature stress, Xianju exhibited the strongest cold resistance ability, as revealed by the changes in water contents, chlorophyll levels, electrical conductivities, enzyme activities, and expressions of the cold resistance-related genes. Additionally, the polysaccharide content of Xianju increased the most, while the stem flavonoid and leaf phenol contents were elevated in all four strains under cold treatment. Therefore, selecting excellent performing strains is expected to expand the planting area, improve the yield, and increase the economic benefits of Dendrobium officinale in high latitude areas with lower temperatures.
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(This article belongs to the Section Plant Foods)
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