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
Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.)
Foods 2024, 13(10), 1575; https://doi.org/10.3390/foods13101575 (registering DOI) - 18 May 2024
Abstract
Black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) is widely recognized for its bioactive compounds and antioxidant properties. The black carrot of Cuevas Bajas (Málaga) is a local variety characterized by a black/purple core, which differs from other black carrot varieties.
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Black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) is widely recognized for its bioactive compounds and antioxidant properties. The black carrot of Cuevas Bajas (Málaga) is a local variety characterized by a black/purple core, which differs from other black carrot varieties. Therefore, this autochthonous variety was characterized according to the root size and the harvesting season by means of a study of its antioxidant capacity analyzed by three methods, its total carotenoids content, and its sugars and phenolic compounds profile by ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-MS). A total of 20 polyphenolic compounds were quantified in 144 samples analyzed. The anthocyanidins group was observed to be the most abundant, followed by the hydroxycinnamic acids group. Moreover, pelargonidin 3-sambubioside was observed in black carrot for the first time. The medium-sized carrots presented the highest content of phenolic compounds, largely due to their significantly higher anthocyanidins content. Comparatively, the small carrots showed a higher content of simple sugars than the large ones. Regarding the influence of season, significantly higher quantities of glucose and fructose were observed in the late-season carrots, while sucrose was the main sugar in early-season samples. No significant differences were observed in the total carotenoid content of black carrot.
Full article
(This article belongs to the Special Issue Potential and Challenges of Plant-Based Bioactive Compounds as Functional Food Ingredients)
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Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice
by
Wentao Zhang, Xuejie Li, Xuzeng Wang, He Li, Xiaojun Liao, Fei Lao, Jihong Wu and Jian Li
Foods 2024, 13(10), 1574; https://doi.org/10.3390/foods13101574 (registering DOI) - 18 May 2024
Abstract
The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6
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The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.
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(This article belongs to the Section Drinks and Liquid Nutrition)
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Open AccessArticle
Revealing the Hypoglycemic Effect of Red Yeast Rice: Perspectives from the Inhibition of α-Glucosidase and the Anti-Glycation Capability by Ankaflavin and Monascin
by
Shufen Wu, Changyan Dong, Meihui Zhang, Yi Cheng, Xiaobo Cao, Benxu Yang, Chao Li and Xin Peng
Foods 2024, 13(10), 1573; https://doi.org/10.3390/foods13101573 - 17 May 2024
Abstract
Red yeast rice dietary supplements have been proven to ameliorate hyperglycemia, but the mechanism was unclear. In this work, ankaflavin (AK) and monascin (MS), as typical pigments derived from red yeast rice, were found to exert noteworthy inhibitory ability against α-glucosidase, with an
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Red yeast rice dietary supplements have been proven to ameliorate hyperglycemia, but the mechanism was unclear. In this work, ankaflavin (AK) and monascin (MS), as typical pigments derived from red yeast rice, were found to exert noteworthy inhibitory ability against α-glucosidase, with an IC50 of 126.5 ± 2.5 and 302.6 ± 2.5 μM, respectively, compared with acarbose (IC50 = 341.3 ± 13.6 μM). They also exhibited mixed-type inhibition of α-glucosidase in vitro and caused fluorescence quenching through the static-quenching process. Molecular-docking studies indicated that AK and MS bind to amino acid residues outside the catalytic center, which induces structural changes in the enzyme, thus influencing its catalytic activity. The anti-glycation ability of Monascus-fermented products was evaluated, and they exhibited a high inhibition rate of 87.1% in fluorescent advanced glycation end-product formation at a concentration of 0.2 mg mL−1, while aminoguanidine showed a rate of 75.7% at the same concentration. These results will be significant in broadening the application scope of Monascus pigments, especially AK and MS, in treating type 2 diabetes.
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(This article belongs to the Topic Bioactive Compounds with Application Potentials in Nutraceuticals and Nutricosmetics: Focus on Mechanism of Action and Application Science)
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Open AccessEditorial
Studies on Food Physical Characterization
by
Lubomír Lapčík
Foods 2024, 13(10), 1572; https://doi.org/10.3390/foods13101572 - 17 May 2024
Abstract
With the growing focus on sustainable food production, there has been a surge in research aimed at developing innovative and eco-friendly food alternatives. This trend [...]
Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
Open AccessArticle
Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market
by
Małgorzata Czerwonka, Agnieszka Białek, Dorota Skrajnowska and Barbara Bobrowska-Korczak
Foods 2024, 13(10), 1571; https://doi.org/10.3390/foods13101571 - 17 May 2024
Abstract
All over the world, birds’ eggs are an important and valuable component of the human diet. This study aimed to compare the content of lipid components and their nutritional value as well as iron and zinc levels in chicken and quail eggs commonly
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All over the world, birds’ eggs are an important and valuable component of the human diet. This study aimed to compare the content of lipid components and their nutritional value as well as iron and zinc levels in chicken and quail eggs commonly available on the market. In egg lipids, unsaturated fatty acids were dominant, especially oleic acid, the content of which was about 40% of the total fatty acids (TFAs). Linoleic acid was the major polyunsaturated fatty acid. Compared to other products of animal origin, eggs were characterized by favorable values of lipid quality indices, especially the index of atherogenicity, thrombogenicity, and the hypocholesterolemic-to-hypercholesterolemic ratio. In the present study, no differences were found in the content of tested nutrients between eggs from different production methods (organic, free-range, barn, cages). Based on linear discriminant analysis, inter-breed differences were noticed. Cluster analysis showed that eggs enriched in n3 PUFAs (according to the producers’ declarations) differed from other groups of chicken eggs. However, in eggs from one producer only, the amount of EPA and DHA exceeds 80 mg per 100 g, entitling the use of the nutrition claim on the package. Quail eggs differed from chicken eggs in FA profile and cholesterol and iron levels.
Full article
(This article belongs to the Special Issue Processing and Nutritional Evaluation of Animal Products)
Open AccessArticle
Discrimination of New and Aged Seeds Based on On-Line Near-Infrared Spectroscopy Technology Combined with Machine Learning
by
Yanqiu Zhu, Shuxiang Fan, Min Zuo, Baohua Zhang, Qingzhen Zhu and Jianlei Kong
Foods 2024, 13(10), 1570; https://doi.org/10.3390/foods13101570 - 17 May 2024
Abstract
The harvest year of maize seeds has a significant impact on seed vitality and maize yield. Therefore, it is vital to identify new seeds. In this study, an on-line near-infrared (NIR) spectra collection device (899–1715 nm) was designed and employed for distinguishing maize
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The harvest year of maize seeds has a significant impact on seed vitality and maize yield. Therefore, it is vital to identify new seeds. In this study, an on-line near-infrared (NIR) spectra collection device (899–1715 nm) was designed and employed for distinguishing maize seeds harvested in different years. Compared with least squares support vector machine (LS-SVM), k-nearest neighbor (KNN), and extreme learning machine (ELM), the partial least squares discriminant analysis (PLS-DA) model has the optimal recognition performance for maize seed harvest years. Six different preprocessing methods, including Savitzky–Golay smoothing (SGS), standard normal variate transformation (SNV), multiplicative scatter correction (MSC), Savitzky–Golay 1 derivative (SG-D1), Savitzky–Golay 2 derivative (SG-D2), and normalization (Norm), were used to improve the quality of the spectra. The Monte Carlo cross-validation uninformative variable elimination (MC-UVE), competitive adaptive reweighted sampling (CARS), bootstrapping soft shrinkage (BOSS), successive projections algorithm (SPA), and their combinations were used to obtain effective wavelengths and decrease spectral dimensionality. The MC-UVE-BOSS-PLS-DA model achieved the classification with an accuracy of 88.75% using 93 features based on Norm preprocessed spectral data. This study showed that the self-designed NIR collection system could be used to identify the harvested years of maize seed.
Full article
(This article belongs to the Special Issue Applications of Artificial Intelligence in Food Industry)
Open AccessArticle
Ultrasound-Assisted Nanoemulsion Loaded with Optimized Antibacterial Essential Oil Blend: A New Approach against Escherichia coli, Staphylococcus aureus, and Salmonella Enteritidis in Trout (Oncorhynchus mykiss) Fillets
by
Luiz Torres Neto, Maria Lucia Guerra Monteiro, Bruno Dutra da Silva, Maxsueli Aparecida Moura Machado, Yhan da Silva Mutz and Carlos Adam Conte-Junior
Foods 2024, 13(10), 1569; https://doi.org/10.3390/foods13101569 - 17 May 2024
Abstract
This study aimed to obtain and characterize an oil-in-water nanoemulsion (NE) loaded with an in vitro optimized bactericidal essential oil blend of 50% oregano, 40% thyme, and 10% lemongrass and to evaluate its potential at three different concentrations (0.5%, 1%, and 2%) in
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This study aimed to obtain and characterize an oil-in-water nanoemulsion (NE) loaded with an in vitro optimized bactericidal essential oil blend of 50% oregano, 40% thyme, and 10% lemongrass and to evaluate its potential at three different concentrations (0.5%, 1%, and 2%) in the inactivation of Escherichia coli, Staphylococcus aureus, and Salmonella enterica serotype Enteritidis inoculated in rainbow trout fillets stored at 4 °C for 9 days. Regarding the NE, the nanometric size (<100 nm) with low polydispersion (0.17 ± 0.02) was successfully obtained through ultrasound at 2.09 W/cm2. Considering the three concentrations used, S. Enteritidis was the most susceptible. On the other hand, comparing the concentrations used, the NE at 2% showed better activity, reducing S. Enteritidis, E. coli, and S. aureus by 0.33, 0.20, and 0.73 log CFU/g, respectively, in the trout fillets. Thus, this data indicates that this is a promising eco-friendly alternative to produce safe fish for consumption and reduce public health risks.
Full article
(This article belongs to the Section Food Quality and Safety)
Open AccessArticle
The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin when Compared with the Atherogenic and Thrombogenicity Indexes
by
Alessandro Dal Bosco, Massimiliano Cavallo, Laura Menchetti, Elisa Angelucci, Alice Cartoni Mancinelli, Gaetano Vaudo, Stefania Marconi, Emanuela Camilli, Francesco Galli, Cesare Castellini and Simona Mattioli
Foods 2024, 13(10), 1568; https://doi.org/10.3390/foods13101568 - 17 May 2024
Abstract
The aim of this research was to validate the effectiveness of the Healthy Fatty Index (HFI) regarding some foods of animal origin (meat, processed, fish, milk products, and eggs) typical of the Western diet and to compare these results with two consolidated indices
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The aim of this research was to validate the effectiveness of the Healthy Fatty Index (HFI) regarding some foods of animal origin (meat, processed, fish, milk products, and eggs) typical of the Western diet and to compare these results with two consolidated indices (atherogenic—AI, and thrombogenic—TI) in the characterization of the nutritional features of their lipids. The fatty acids profile (% of total fatty acids and mg/100 g) of 60 foods, grouped in six subclasses, was used. The AI, TI, and HFI indexes were calculated, and the intraclass correlation coefficients and the degree of agreement were evaluated using different statistical approaches. The results demonstrated that HFI, with respect to AI and TI, seems better able to consider the complexity of the fatty acid profile and the different fat contents. HFI and AI are the two most diverse indices, and they can provide different food classifications. AI and IT exhibit only a fair agreement in regards to food classification, confirming that such indexes are always to be considered indissolubly and never separately, in contrast to the HFI, which can stand alone.
Full article
(This article belongs to the Section Food Nutrition)
Open AccessArticle
A Comparative Study of Composition and Soluble Polysaccharide Content between Brewer’s Spent Yeast and Cultured Yeast Cells
by
Hyun Ji Lee, Bo-Ram Park and Legesse Shiferaw Chewaka
Foods 2024, 13(10), 1567; https://doi.org/10.3390/foods13101567 - 17 May 2024
Abstract
Yeast, crucial in beer production, holds great potential owing - to its ability to transform into a valuable by-product resource, known as brewer’s spent yeast (BSY), with potentially beneficial physiological effects. This study aimed to compare the composition and soluble polysaccharide content of
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Yeast, crucial in beer production, holds great potential owing - to its ability to transform into a valuable by-product resource, known as brewer’s spent yeast (BSY), with potentially beneficial physiological effects. This study aimed to compare the composition and soluble polysaccharide content of Brewer’s spent yeast with those of cultured yeast strains, namely Saccharomyces cerevisiae (SC) and S. boulardii (SB), to facilitate the utilization of BSY as an alternative source of functional polysaccharides. BSY exhibited significantly higher carbohydrate content and lower crude protein content than SC and SB cells. The residues recovered through autolysis were 53.11%, 43.83%, and 44.99% for BSY, SC, and SB, respectively. Notably, the polysaccharide content of the BSY residue (641.90 μg/mg) was higher than that of SC (553.52 μg/mg) and SB (591.56 μg/mg). The yields of alkali-extracted water-soluble polysaccharides were 33.62%, 40.76%, and 42.97% for BSY, SC, and SB, respectively, with BSY comprising a comparable proportion of water-soluble saccharides made with SC and SB, including 49.31% mannan and 20.18% β-glucan. Furthermore, BSY demonstrated antioxidant activities, including superoxide dismutase (SOD), ABTS, and DPPH scavenging potential, suggesting its ability to mitigate oxidative stress. BSY also exhibited a significantly higher total phenolic compound content, indicating its potential to act as an effective functional food material.
Full article
(This article belongs to the Section Food Biotechnology)
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Open AccessArticle
The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef
by
Junguang Li, Chenhao Sun, Wuchao Ma, Kexin Wen, Yu Wang, Xiaonan Yue, Yuntao Wang and Yanhong Bai
Foods 2024, 13(10), 1566; https://doi.org/10.3390/foods13101566 - 17 May 2024
Abstract
This study investigated the effects of ultrasound–assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice
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This study investigated the effects of ultrasound–assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice loss (cooking loss decreased from 49.04% to 39.74%) and fat oxidation (TBARS value decreased from 0.32 mg/kg to 0.20 mg/kg) of braised beef. In addition, the tenderness (hardness value decreased from 5601.50 g to 2849.46 g) and color stability of braised beef were improved after UIF treatment. The flavor characteristics of braised beef were characterized using an electronic nose and an electronic tongue. The PCA analysis data showed that the cumulative contribution rates of the first and second principal components were 85% and 93.2%, respectively, with the first principal component accounting for a higher proportion. The UIF–400 W group had the highest concentration for the first principal component, and the differentiation was not significant compared to the control group. The total amino acid values of different power UIF treatment groups were improved compared to the AF treatment group, indicating that UIF can effectively reduce the losses caused by freezing. The results demonstrate that ultrasound–assisted freezing treatment is beneficial in enhancing the tenderness and flavor attributes of beef after braising, providing new insights into the processing of meat products with desirable quality characteristics.
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(This article belongs to the Section Meat)
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Open AccessArticle
Physicochemical and Nutritional Properties of Vegetable Oils from Brazil Diversity and Their Applications in the Food Industry
by
Kamila Leal Correa, Fernanda Brito de Carvalho-Guimarães, Erika Silva Mourão, Hellen Caroline Oliveira Santos, Suellen Christtine da Costa Sanches, Maria Louze Nobre Lamarão, Rayanne Rocha Pereira, Wagner Luiz Ramos Barbosa, Roseane Maria Ribeiro-Costa, Attilio Converti and José Otávio Carréra Silva-Júnior
Foods 2024, 13(10), 1565; https://doi.org/10.3390/foods13101565 - 17 May 2024
Abstract
In this study, the oils of açaí, passion fruit, pequi, and guava were submitted to physicochemical analysis to investigate their potential application in the food industry. Gas chromatography associated with mass spectroscopy showed that oleic and linoleic acids are mainly responsible for the
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In this study, the oils of açaí, passion fruit, pequi, and guava were submitted to physicochemical analysis to investigate their potential application in the food industry. Gas chromatography associated with mass spectroscopy showed that oleic and linoleic acids are mainly responsible for the nutritional quality of açaí, passion fruit, pequi, and guava oils, which exhibited 46.71%, 38.11%, 43.78%, and 35.69% of the former fatty acid, and 18.93%, 47.64%, 20.90%, and 44.72% of the latter, respectively. The atherogenicity index of the oils varied from 0.11 to 0.65, while the thrombogenicity index was 0.93 for açaí, 0.35 for guava, and 0.3 for passion fruit oils, but 1.39 for pequi oil, suggesting that the use of the first three oils may lead to a low incidence of coronary heart disease. Thermogravimetry showed that all tested oils were thermally stable above 180 °C; therefore, they can be considered resistant to cooking and frying temperatures. In general, the results of this study highlight possible applications of these oils in the food industry, either in natura or in typical food production processes.
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(This article belongs to the Section Food Nutrition)
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Open AccessArticle
Microplastic Release from Single-Use Plastic Beverage Cups
by
Selen Akbulut, Perihan Kubra Akman, Fatih Tornuk and Hasan Yetim
Foods 2024, 13(10), 1564; https://doi.org/10.3390/foods13101564 - 17 May 2024
Abstract
Microplastics (MPs) have attracted considerable attention as one of the most remarkable food and drink pollutants in recent years. Disposable cups, which are widely used as single-use containers, have been suspected as the primary sources of MPs found in cold and hot beverages.
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Microplastics (MPs) have attracted considerable attention as one of the most remarkable food and drink pollutants in recent years. Disposable cups, which are widely used as single-use containers, have been suspected as the primary sources of MPs found in cold and hot beverages. In this study, the effect of different exposure times (0, 5, 10 and 20 min) and temperatures (4 °C, 50 °C and 80 °C) on MP release from the single-use cups made of four different materials [polypropylene (PP), polystyrene (PS), polyethylene (PE) coated paper cups and expanded polystyrene (EPS)] into the water was investigated. The number of MPs ranged from 126 p/L to 1420 p/L, while the highest and lowest counts were observed in the PP (50 °C for 20 min) and PE-coated paper cups (4 °C 0 min), respectively. Washing the cups with ultrapure water prior to use reduced the MP release by 52–65%. SEM images demonstrated the abrasion on the surface of the disposable cups as a result of hot water exposure. Intensities of FTIR absorbance levels at some wavelengths were decreased by the water treatment, which could be evidence of surface abrasion. The annual MP exposure of consumers was calculated as 18,720–73,840 by the consumption of hot and cold beverages in disposable cups. In conclusion, as the level and potential toxicity of MP exposure in humans are not yet fully known, this study sheds light on the number of MPs transferred to cold and hot beverages from single-use disposable cups.
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(This article belongs to the Section Food Security and Sustainability)
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Open AccessArticle
Comparison of Fruit Texture and Storage Quality of Four Apple Varieties
by
Xiaoyi Ding, Yajin Zheng, Rongjian Jia, Xiangyu Li, Bin Wang and Zhengyang Zhao
Foods 2024, 13(10), 1563; https://doi.org/10.3390/foods13101563 - 17 May 2024
Abstract
Fruit texture and storage properties of various apple varieties exhibit significant variation. The rate of fruit softening post-harvest plays a crucial role in determining fruit quality and shelf life. This research utilized four apple varieties as test subjects to investigate the internal factors
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Fruit texture and storage properties of various apple varieties exhibit significant variation. The rate of fruit softening post-harvest plays a crucial role in determining fruit quality and shelf life. This research utilized four apple varieties as test subjects to investigate the internal factors influencing fruit texture changes among different varieties. By monitoring changes in relevant physiological indicators during the post-harvest texture softening process, the study examined fruit quality, cell wall material content, hydrolase activity, and gene transcription levels during storage of ‘Orin’, ‘RX’, ‘RXH’, and ‘Envy’ apples. Initial fruit softening was primarily linked to heightened post-harvest fruit respiration intensity, ethylene production, and rapid amylase activity. Subsequent softening was associated with increased activity of water-soluble pectin (WSP), cellulose (CEL), and other hydrolases. With the extension of the storage period, the fruit cells of the four varieties became more loosely arranged, resulting in larger intercellular gaps. Variations in WSP and cellulose content, CEL activity, and relative expression of Mdβ-gal were observed among the different apple varieties, potentially accounting for the disparities in fruit texture.
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(This article belongs to the Section Food Packaging and Preservation)
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Open AccessArticle
Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate
by
Xinyang Li, Yongjun Wu, Cen Li, Shuoqiu Tong, Lincheng Zhang and Jin Jin
Foods 2024, 13(10), 1562; https://doi.org/10.3390/foods13101562 - 16 May 2024
Abstract
Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw
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Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.
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(This article belongs to the Section Food Quality and Safety)
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Open AccessArticle
In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation
by
Qiaoyi Zhou, Jinjing Gao, Xueyan Sun, Yicheng Liang, Minqi Ye, Dongxia Liang, Caijin Ling and Binghu Fang
Foods 2024, 13(10), 1561; https://doi.org/10.3390/foods13101561 - 16 May 2024
Abstract
Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro
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Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro simulated digestion and fermentation; moreover, the effects of TPSs on gut microbiota were explored. The results revealed that saliva did not significantly affect TPSs’ molecular weight, monosaccharide composition, and reducing sugar content, indicating that TPSs cannot be digested in the oral cavity. However, TPSs were partially decomposed in the gastrointestinal tract after gastric and intestinal digestion, resulting in the release of a small amount of free glucose monosaccharides. Our in vitro fermentation experiments demonstrated that TPSs are degraded by gut microbiota, leading to short-chain fatty acid (SCFA) production and pH reduction. Moreover, TPSs increased the abundance of Bacteroides, Lactobacillus, and Bifidobacterium but reduced that of Escherichia, Shigella, and Enterococcus, demonstrating that TPSs can regulate the gut microbiome. In conclusion, TPSs are partially decomposed by gut microbiota, resulting in the production of SCFAs and the regulation of gut microbiota composition and function. Therefore, TPSs may be used to develop a prebiotic supplement to regulate the gut microbiome and improve host health.
Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)
Open AccessArticle
Biological Activities of Ethanol Extracts of Hericium erinaceus Obtained as a Result of Optimization Analysis
by
Mustafa Sevindik, Ayşenur Gürgen, Vadim Tagirovich Khassanov and Celal Bal
Foods 2024, 13(10), 1560; https://doi.org/10.3390/foods13101560 - 16 May 2024
Abstract
Mushrooms are one of the indispensable elements of human diets. Edible mushrooms stand out with their aroma and nutritional properties. In this study, some biological activities of the wild edible mushroom Hericium erinaceus were determined. In this context, firstly, the most suitable extraction
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Mushrooms are one of the indispensable elements of human diets. Edible mushrooms stand out with their aroma and nutritional properties. In this study, some biological activities of the wild edible mushroom Hericium erinaceus were determined. In this context, firstly, the most suitable extraction conditions of the fungus in terms of biological activity were determined. First, 64 different experiments were performed with the Soxhlet device under 40–70 °C extraction temperature, 3–9 h extraction time, and 0.5–2 mg/mL extraction conditions. As a result, a total antioxidant status (TAS) analysis was performed, and the extraction conditions were optimized so that the objective function was the maximum TAS value. The data obtained from the experimental study were modeled with artificial neural networks (ANNs), one of the artificial intelligence methods, and optimized with a genetic algorithm (GA). All subsequent tests were performed using the extract obtained under optimum extraction conditions. The antioxidant capacity of the mushroom was assessed using Rel assay kits and the DPPH and FRAP techniques. The agar dilution method was used to measure the antimicrobial activity. The anti-Alzheimer activity was assessed based on the activities of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). The antiproliferative activity was assessed against the A549 cancer cell line. The total phenolic content was measured using the Folin–Ciocalteu reagent. The measurement of total flavonoids was conducted using the aluminum chloride test. LC-MS/MS equipment was used to screen for the presence of standard chemicals. The optimum extraction conditions were found to be a 60.667 °C temperature, 7.833 h, and 1.98 mg/mL. It was determined that the mushroom has high antioxidant potential. It was determined that the substance was successful at combating common bacterial and fungal strains when used at dosages ranging from 25 to 200 µg/mL. The high antiproliferative effect of the substance was attributed to its heightened concentration. The anti-AChE value was found to be 13.85 μg/mL, while the anti-BChE value was confirmed to be 28.00 μg/mL. The phenolic analysis of the mushroom revealed the presence of 13 chemicals. This investigation found that H. erinaceus exhibits robust biological activity when extracted under appropriate circumstances.
Full article
(This article belongs to the Section Plant Foods)
Open AccessArticle
Mathematical Modeling and Design of Parboiled Paddy-Impinging Stream Dryer Using the CFD-DEM Model
by
Thanit Swasdisevi, Wut Thianngoen and Somkiat Prachayawarakorn
Foods 2024, 13(10), 1559; https://doi.org/10.3390/foods13101559 - 16 May 2024
Abstract
Impinging stream dryers (ISDs) are effective for removing moisture from particulate materials because of the complex multiphase transport of air particles in ISDs. Nowadays, computational techniques are powerful to simulate multiphase flows, including dilute and dense-phase gas–solid flows and hence, the use of
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Impinging stream dryers (ISDs) are effective for removing moisture from particulate materials because of the complex multiphase transport of air particles in ISDs. Nowadays, computational techniques are powerful to simulate multiphase flows, including dilute and dense-phase gas–solid flows and hence, the use of a reliable computational model to simulate the phenomena and design a dryer has recently received more attention. In this study, computational fluid dynamics, combined with the discrete element method (CFD-DEM) and falling drying rate model, were used to predict the multiphase transport phenomena of parboiled paddy in a coaxial ISD. The design of an impinging stream pattern for improving residence time in a drying chamber of ISD was also investigated. The results showed that the CFD-DEM, in combination with the falling drying model, could be well-utilized to predict the particle motion behavior and lead to more physically realistic results. The predicted change of moisture content in parboiled paddy was in good agreement with the experimental data for 17 cycles of drying. Although the prediction of mean residence time was lower than the experimental data, the predicted mean residence time was a similar trend to the experimental data. For ISD design, the simulation revealed that the use of two stages of impinging stream region (two streams collide at the top of the drying chamber at the first stage and then the gas particles flow on the incline floor to collide with the other stream at second stage) in a drying chamber could increase the residence time approximately 75% and reduce drying cycle from 17 to 10 cycles when it was considered at the same final moisture content.
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(This article belongs to the Special Issue Mathematical Modelling of Food Processing)
Open AccessArticle
Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound
by
Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, Jeferson Silva Cunha, Fabio Ribeiro dos Santos, Ana Flávia Coelho Pacheco, Alline Artigiani Lima Tribst and Bruno Ricardo de Castro Leite Júnior
Foods 2024, 13(10), 1558; https://doi.org/10.3390/foods13101558 - 16 May 2024
Abstract
This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electronegativity of the
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This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electronegativity of the zeta potential (≤60%), whereas particle size reduction was observed only with physical processes (≤42%). The addition of 2.5% WPI reduced yogurt fermentation time by 30 min. After 24 h of storage at 7 °C, lactic acid bacteria counts did not differ between samples (≥8 log CFU/mL), and the supplementation was sufficient to increase the apparent viscosity (≤5.65 times) and water-holding capacity (WHC) of the yogurt (≤35% increase). However, supplementation combined with physical processes promoted greater improvements in these parameters (6.41 times in apparent viscosity and 48% in WHC) (p < 0.05), as confirmed by the denser and better-organized protein clusters observed in microscopic evaluation. Thus, both approaches proved to be promising alternatives to improve goat yogurt quality. Therefore, the decision to adopt these strategies, either independently or in combination, should consider cost implications, the product quality, and market demand.
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(This article belongs to the Special Issue Application of Novel Thermal and Non-thermal Technologies to the Dairy Industry)
Open AccessReview
Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics
by
Yingying Wu, Yanan Liu, Yuanqiang Jia, Huijuan Zhang and Feiyue Ren
Foods 2024, 13(10), 1557; https://doi.org/10.3390/foods13101557 - 16 May 2024
Abstract
Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the
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Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.
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(This article belongs to the Special Issue Innovative of Chemometrics for Application of Food and Agricultural Products)
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Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance
by
Yuzhao Lin, Hongbin Chen, Sisi Dong, Yazhen Chen, Xuanjing Jiang and Yihui Chen
Foods 2024, 13(10), 1556; https://doi.org/10.3390/foods13101556 - 16 May 2024
Abstract
Harvested wampee fruit is susceptible to disease, resulting in postharvest losses. Acidic electrolyzed water (AEW), a safe and innovative sterilization technology, plays a role in enhancing disease resistance in harvested produce. In this study, the efficacy of AEW in delaying wampee disease development
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Harvested wampee fruit is susceptible to disease, resulting in postharvest losses. Acidic electrolyzed water (AEW), a safe and innovative sterilization technology, plays a role in enhancing disease resistance in harvested produce. In this study, the efficacy of AEW in delaying wampee disease development was assessed, along with its association with disease resistance metabolism. Wampee fruit was treated with AEW (pH 2.5) at different available chlorine concentrations (ACCs) (20, 40, 60, and 80 mg/L) and subsequently stored at 25 °C for 8 days. Results revealed that 40 mg/L ACC in AEW (pH 2.5) was most effective in improving the postharvest quality of wampee fruit. Compared with control wampee fruit, those treated with 40 mg/L ACC in AEW exhibited lower incidence of fruit disease, higher pericarp lignin content, and higher activities of pericarp disease resistance enzymes (DREs), such as cinnamate-4-hydroxylase, phenylalanine ammonia-lyase, chitinase, β-1,3-glucanase, polyphenol oxidase, 4-coumarate CoA ligase, and cinnamyl alcohol dehydrogenase. These results suggested that AEW elevated DRE activities, promoted lignin accumulation, and ultimately enhanced disease resistance, suppressed disease development, and improved storage quality in harvested wampee fruit. Consequently, AEW emerged as a safe technology to mitigate the disease development and enhance the storage quality of harvested wampee fruit.
Full article
(This article belongs to the Special Issue Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable (Volume II))
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