Foods

22 pages, 466 KiB

Open AccessEditor’s ChoiceArticle

Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

by Chiara Chirilli, Martina Molino and Luisa Torri

Foods 2022, 11(16), 2388; https://doi.org/10.3390/foods11162388 - 9 Aug 2022

Cited by 47 | Viewed by 14183

Abstract

Packaging is a leading factor determining the total environmental effect of food products. This study investigated consumers’ awareness, behavior and expectations in relation to the environmental sustainability aspects of food packaging. Using an online survey, responses from 646 participants were collected. The effect [...] Read more.

Packaging is a leading factor determining the total environmental effect of food products. This study investigated consumers’ awareness, behavior and expectations in relation to the environmental sustainability aspects of food packaging. Using an online survey, responses from 646 participants were collected. The effect of socio-demographic characteristics on all variable responses was explored by ANOVA models and t-tests. Participants were segmented according to a visual approach based on a principal component analysis applied on the consumers’ behavioral data. Gender, age, and education level affected consumer awareness, behavior and expectations differently. Four groups of consumers were distinguished on the grounds of their behavior in relation to food packaging: (1) More sustainable—packaging-role-oriented; (2) More sustainable—packaging minimizers; (3) Less sustainable; and (4) Medium sustainable. The most sustainable groups were mainly composed of females, while less sustainable consumers were mainly the youngest. The four groups differed in terms of expectations for sustainability-related information that can be communicated through food labels. In conclusion, this work provided new knowledge that is useful to understand the factors that influence consumer behavior and to promote the consumers’ packaging-related sustainability choices through food packaging. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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11 pages, 417 KiB

Open AccessPerspective

An Evaluation of the Nutri-Score System along the Reasoning for Scientific Substantiation of Health Claims in the EU—A Narrative Review

by Stephan Peters and Hans Verhagen

Foods 2022, 11(16), 2426; https://doi.org/10.3390/foods11162426 - 12 Aug 2022

Cited by 15 | Viewed by 12135

Abstract

In this narrative review, the scientific evidence in support of the front-of-pack label (FOPL) Nutri-Score system is evaluated along with the reasoning for scientific substantiation of health claims in the EU. A health claim could be phrased as ‘Nutri-Score as an FOPL system [...] Read more.

In this narrative review, the scientific evidence in support of the front-of-pack label (FOPL) Nutri-Score system is evaluated along with the reasoning for scientific substantiation of health claims in the EU. A health claim could be phrased as ‘Nutri-Score as an FOPL system results in an increased purchase of healthier foods by consumers’. Peer-reviewed scientific literature as found in Pubmed under search terms ”NutriScore” and “Nutri-Score” that investigate the effects of the Nutri-Score on food purchases were evaluated. In total, eight papers were identified. Only three studies were conducted in real-life settings, and five were on online purchases. In the EU, health claims are evaluated by the European Food Safety Authority (EFSA). Considering the three basic questions that EFSA uses to evaluate scientific substantiation of health claims, it appears that the (i) food/constituent (the Nutri-Score system) is sufficiently defined/characterised, and (ii) the evidence is sufficient to appraise the system as ‘beneficial to human health’. However, the scientific evidence for a (iii) cause-and-effect relationship is contradictory and limited. In conclusion, based on the EFSA approach for substantiation of health claims, there is insufficient evidence to support a health claim based on the Nutri-Score system, since a cause-and-effect relationship could not be established. Full article

(This article belongs to the Section Food Nutrition)

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29 pages, 1092 KiB

Open AccessReview

Toxoplasma gondii in Foods: Prevalence, Control, and Safety

by Pablo-Jesús Marín-García, Nuria Planas and Lola Llobat

Foods 2022, 11(16), 2542; https://doi.org/10.3390/foods11162542 - 22 Aug 2022

Cited by 32 | Viewed by 12120

Abstract

Toxoplasma gondii is an obligate intracellular parasite that causes toxoplasmosis, with approximately one third of the population around the world seropositive. The consumption of contaminated food is the main source of infection. These include meat products with T. gondii tissue cysts, and dairy [...] Read more.

Toxoplasma gondii is an obligate intracellular parasite that causes toxoplasmosis, with approximately one third of the population around the world seropositive. The consumption of contaminated food is the main source of infection. These include meat products with T. gondii tissue cysts, and dairy products with tachyzoites. Recently, contamination has been detected in fresh products with oocysts and marine products. Despite the great health problems that are caused by T. gondii, currently there are no standardized methods for its detection in the food industry. In this review, we analyze the current detection methods, the prevalence of T. gondii in different food products, and the control measures. The main detection methods are bioassays, cell culture, molecular and microscopic techniques, and serological methods, but some of these do not have applicability in the food industry. As a result, emerging techniques are being developed that are aimed at the detection of multiple parasites simultaneously that would make their application more efficient in the industry. Since the prevalence of this parasite is high in many products (meat and milk, marine products, and vegetables), it is necessary to standardize detection methods, as well as implement control measures. Full article

(This article belongs to the Section Food Quality and Safety)

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19 pages, 1040 KiB

Open AccessReview

Functional Properties and Extraction Techniques of Chicken Egg White Proteins

by Zhe Li, Xi Huang, Qinyue Tang, Meihu Ma, Yongguo Jin and Long Sheng

Foods 2022, 11(16), 2434; https://doi.org/10.3390/foods11162434 - 12 Aug 2022

Cited by 37 | Viewed by 12053

Abstract

Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the structures and functional properties of several [...] Read more.

Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the structures and functional properties of several major active proteins in egg whites, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, ovomucin, ovomacroglobulin and avidin. Then, the common techniques (including precipitation, chromatography and membrane separation) and some novel approaches (including electrophoresis, membrane chromatography, aqueous two-phase system and molecular imprinting technology) for the separation and purification of egg white proteins broadly reported in the current research are introduced. In addition, several co-purification methods for simultaneous separation of multiple proteins from egg whites have been developed to improve raw material utilization and reduce costs. In this paper, the reported techniques in the last decade for the separation and purification of chicken egg white proteins are reviewed, discussed and prospected, aiming to provide a reference for further research on egg proteins in the future. Full article

(This article belongs to the Special Issue Egg Protein: Structure and Function)

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20 pages, 385 KiB

Open AccessEditor’s ChoiceReview

A2 Milk: New Perspectives for Food Technology and Human Health

by Salvador Fernández-Rico, Alicia del Carmen Mondragón, Aroa López-Santamarina, Alejandra Cardelle-Cobas, Patricia Regal, Alexandre Lamas, Israel Samuel Ibarra, Alberto Cepeda and José Manuel Miranda

Foods 2022, 11(16), 2387; https://doi.org/10.3390/foods11162387 - 9 Aug 2022

Cited by 36 | Viewed by 11192

Abstract

Although milk consumption is increasing worldwide, in some geographical regions, its consumption has persistently declined in recent decades. This fact, together with the increase in milk production prices, has caused both milk producers and the dairy industry to be immersed in a major [...] Read more.

Although milk consumption is increasing worldwide, in some geographical regions, its consumption has persistently declined in recent decades. This fact, together with the increase in milk production prices, has caused both milk producers and the dairy industry to be immersed in a major crisis. Some possible solutions to this problem are to get people who do not currently consume milk to start drinking it again, or to market milk and dairy products with a higher added value. In this context, a type of milk called A2 has recently received attention from the industry. This type of milk, characterized by a difference in an amino acid at position 67 of the β-casein polypeptide chain, releases much smaller amounts of bioactive opioid peptide β-casomorphin 7 upon digestion, which has been linked to harmful effects on human health. Additionally, A2 milk has been attributed worse technological properties in the production of some dairy products. Thus, doubts exist about the convenience for the dairy industry to bet on this product. The aim of this review is to provide an update on the effects on human health of A2 milk, as well as its different technological properties to produce dairy products. Full article

(This article belongs to the Section Dairy)

18 pages, 3474 KiB

Open AccessArticle

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew

by Mackenzie E. Batali, Lik Xian Lim, Jiexin Liang, Sara E. Yeager, Ashley N. Thompson, Juliet Han, William D. Ristenpart and Jean-Xavier Guinard

Foods 2022, 11(16), 2440; https://doi.org/10.3390/foods11162440 - 13 Aug 2022

Cited by 24 | Viewed by 11063

Abstract

Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption [...] Read more.

Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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17 pages, 750 KiB

Open AccessEditor’s ChoiceReview

Characteristics of Probiotic Preparations and Their Applications

by Guangqiang Wang, Yunhui Chen, Yongjun Xia, Xin Song and Lianzhong Ai

Foods 2022, 11(16), 2472; https://doi.org/10.3390/foods11162472 - 16 Aug 2022

Cited by 59 | Viewed by 10562

Abstract

The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according [...] Read more.

The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according to dosage form and the site of action. To increase the effectiveness of probiotic preparations, they need to be specifically designed so they can target different sites, such as the oral, upper respiratory or gastrointestinal tracts. Here we review the characteristics of different dosage forms of probiotics and discuss methods to improve their bioavailability in detail, in the hope that this article will provide a reference for the development of probiotic products. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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18 pages, 900 KiB

Open AccessReview

Protein Ingredients in Bread: Technological, Textural and Health Implications

by Pavel Prieto-Vázquez del Mercado, Luis Mojica and Norma Morales-Hernández

Foods 2022, 11(16), 2399; https://doi.org/10.3390/foods11162399 - 10 Aug 2022

Cited by 27 | Viewed by 8616

Abstract

The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the [...] Read more.

The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health. Full article

(This article belongs to the Special Issue Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties)

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21 pages, 3139 KiB

Open AccessReview

Plant-Derived Antimicrobial Peptides: Novel Preservatives for the Food Industry

by Piyush Baindara and Santi M. Mandal

Foods 2022, 11(16), 2415; https://doi.org/10.3390/foods11162415 - 11 Aug 2022

Cited by 32 | Viewed by 8272

Abstract

Food spoilage is a widespread issue brought on by the undesired growth of microbes in food products. Thousands of tons of usable food or food products are wasted every day due to rotting in different parts of the world. Several food preservation techniques [...] Read more.

Food spoilage is a widespread issue brought on by the undesired growth of microbes in food products. Thousands of tons of usable food or food products are wasted every day due to rotting in different parts of the world. Several food preservation techniques are employed to prevent food from rotting, including the use of natural or manufactured chemicals or substances; however, the issue persists. One strategy for halting food deterioration is the use of plant-derived antimicrobial peptides (AMPs), which have been investigated for possible bioactivities against a range of human, plant, and food pathogens. The food industry may be able to benefit from the development of synthetic AMPs, produced from plants that have higher bioactivity, better stability, and decreased cytotoxicity as a means of food preservation. In order to exploit plant-derived AMPs in various food preservation techniques, in this review, we also outline the difficulties in developing AMPs for use as commercial food preservatives. Nevertheless, as technology advances, it will soon be possible to fully explore the promise of plant-derived AMPs as food preservatives. Full article

(This article belongs to the Section Plant Foods)

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17 pages, 916 KiB

Open AccessEditor’s ChoiceReview

The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products—A Concise Review

by Gayathri Balakrishnan and Renée Goodrich Schneider

Foods 2022, 11(16), 2442; https://doi.org/10.3390/foods11162442 - 13 Aug 2022

Cited by 55 | Viewed by 8183

Abstract

The selection of sustainable crops adaptable to the rapidly changing environment, which also cater to the dietary needs of the growing population, is a primary challenge in meeting food security. Grains from ancient crops such as amaranth, quinoa, and millets are positioned to [...] Read more.

The selection of sustainable crops adaptable to the rapidly changing environment, which also cater to the dietary needs of the growing population, is a primary challenge in meeting food security. Grains from ancient crops such as amaranth, quinoa, and millets are positioned to address this challenge and hence have gained dietary predominance among cereals and pseudocereals due to their nutritional value and energy efficiency. From a nutritional perspective, they are recognized for their complete protein, phenolic compounds and flavonoids, prebiotic fibers, and essential micronutrients, including minerals and vitamins. Bioactive peptides from their proteins have shown antihypertensive, antidiabetic, antioxidant, and anticancer properties. The nutritional diversity of these grains makes them a preferred choice over traditional cereals for developing healthy, sustainable food products such as plant-based dairy, vegan meats, and gluten-free products. With growing consumer awareness about sustainability and health, the categories mentioned above are transitioning from ‘emerging’ to ‘mainstream’; however, there is still a significant need to include such healthy grains to fulfill the nutritional gap. This review article emphasizes the health benefits of amaranth, quinoa, and millet grains and discusses the recent research progress in understanding their application in new sustainable food categories. The challenges associated with their incorporation into novel foods and future research directions are also provided. Full article

(This article belongs to the Topic Nutritional and Functional Properties of Cereal Crops)

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28 pages, 1128 KiB

Open AccessReview

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

by Pervin Ari Akin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni and Ismail Hakkı Boyaci

Foods 2022, 11(16), 2466; https://doi.org/10.3390/foods11162466 - 16 Aug 2022

Cited by 21 | Viewed by 7557

Abstract

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main [...] Read more.

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality. Full article

(This article belongs to the Special Issue Current Advances in the Science of Gluten-Free and Climate Resilient Crops for the Purpose of Sustainability, Food Security and Nutrition)

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17 pages, 563 KiB

Open AccessEditor’s ChoiceArticle

The Relationships between Food Literacy, Health Promotion Literacy and Healthy Eating Habits among Young Adults in South Korea

by Yoojin Lee, Taehee Kim and Hyosun Jung

Foods 2022, 11(16), 2467; https://doi.org/10.3390/foods11162467 - 16 Aug 2022

Cited by 39 | Viewed by 7496

Abstract

The obesity problem has reached a critical level and is threatening not only personal health but also public health systems around the world. Obesity in young adults is especially rapidly growing and many studies have confirmed that the best prevention is developing healthy [...] Read more.

The obesity problem has reached a critical level and is threatening not only personal health but also public health systems around the world. Obesity in young adults is especially rapidly growing and many studies have confirmed that the best prevention is developing healthy eating habits with the improvement of food and health promotion literacy competencies. In this context, this study diagnoses the present levels of food literacy and health promotion literacy among young adults and explores the relationships between both literacies and their healthy eating habits. A total of 325 young adults in South Korea participated in this research, and the results are as follows. First, all food literacy components, which are food and nutrition knowledge, food skills, and resilience, are positively associated with healthy eating habits. Second, health promotion literacy is also positively associated with young adults’ healthy eating habits. Lastly, unlike the primary information sources, gender has a moderating effect on the relationships between both literacies and healthy eating habits. This indicates that the government and educational sectors should propose more policy supports and solid education systems in order to help young adults develop their food and health promotion literacies for overall well-being in the future. Full article

(This article belongs to the Section Food Nutrition)

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15 pages, 1097 KiB

Open AccessReview

Solanum lycopersicum, a Model Plant for the Studies in Developmental Biology, Stress Biology and Food Science

by Wei Liu, Kui Liu, Daoguo Chen, Zhanquan Zhang, Boqiang Li, Mohamed M. El-Mogy, Shiping Tian and Tong Chen

Foods 2022, 11(16), 2402; https://doi.org/10.3390/foods11162402 - 10 Aug 2022

Cited by 37 | Viewed by 7063

Abstract

Fruits, vegetables and other plant-derived foods contribute important ingredients for human diets, and are thus favored by consumers worldwide. Among these horticultural crops, tomato belongs to the Solanaceae family, ranks only secondary to potato (S. tuberosum L.) in yields and is widely [...] Read more.

Fruits, vegetables and other plant-derived foods contribute important ingredients for human diets, and are thus favored by consumers worldwide. Among these horticultural crops, tomato belongs to the Solanaceae family, ranks only secondary to potato (S. tuberosum L.) in yields and is widely cultivated for fresh fruit and processed foods owing to its abundant nutritional constituents (including vitamins, dietary fibers, antioxidants and pigments). Aside from its important economic and nutritional values, tomato is also well received as a model species for the studies on many fundamental biological events, including regulations on flowering, shoot apical meristem maintenance, fruit ripening, as well as responses to abiotic and biotic stresses (such as light, salinity, temperature and various pathogens). Moreover, tomato also provides abundant health-promoting secondary metabolites (flavonoids, phenolics, alkaloids, etc.), making it an excellent source and experimental system for investigating nutrient biosynthesis and availability in food science. Here, we summarize some latest results on these aspects, which may provide some references for further investigations on developmental biology, stress signaling and food science. Full article

(This article belongs to the Section Plant Foods)

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20 pages, 1298 KiB

Open AccessEditor’s ChoiceReview

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

by Tianle Wu, Meiqian Wang, Peng Wang, Honglei Tian and Ping Zhan

Foods 2022, 11(16), 2504; https://doi.org/10.3390/foods11162504 - 19 Aug 2022

Cited by 60 | Viewed by 6852

Abstract

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, [...] Read more.

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1−octen−3−ol, 1−penten−3−ol, (E,E)−2,4−heptadienal, (E,E)−2,4−decadienal, trimethylamine, dimethyl sulfide, 2−methyl−butanol, etc., are characteristic compounds causing off−odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization. Full article

(This article belongs to the Special Issue Food Perception: Taste, Smell and Flavour)

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23 pages, 2495 KiB

Open AccessReview

Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems

by Jun Zhou, Yee-Ying Lee, Yilin Mao, Yong Wang and Zhen Zhang

Foods 2022, 11(16), 2400; https://doi.org/10.3390/foods11162400 - 10 Aug 2022

Cited by 25 | Viewed by 6710

Abstract

Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional [...] Read more.

Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional characteristics of SLs (easy to absorb, low in calories, reduced serum TAG, etc.), there is increasing interest in the research and application of SLs. SLs were initially prepared using chemical methods. With the wide application of enzymes in industries and the advantages of enzymatic synthesis (mild reaction conditions, high catalytic efficiency, environmental friendliness, etc.), synthesis of SLs using lipase has aroused great interest. This review summarizes the reaction system of SL production and introduces the enzymatic synthesis and application of some of the latest SLs discussed/developed in recent years, including medium- to long-chain triacylglycerol (MLCT), diacylglycerol (DAG), EPA- and DHA-enriched TAG, human milk fat substitutes, and esterified propoxylated glycerol (EPG). Lastly, several new ways of applying SLs (powdered oil, DAG plastic fat, inert gas spray oil, and emulsion) in the future food industry are also highlighted. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends, Efficacy Evaluation, and Safety)

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18 pages, 2899 KiB

Open AccessEditor’s ChoiceReview

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

by Xiaoyue Huang, Hongsheng Liu, Yue Ma, Shihua Mai and Cheng Li

Foods 2022, 11(16), 2538; https://doi.org/10.3390/foods11162538 - 22 Aug 2022

Cited by 52 | Viewed by 6706

Abstract

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial [...] Read more.

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order–disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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34 pages, 2058 KiB

Open AccessReview

Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview

by Anca Corina Fărcaș, Sonia Ancuța Socaci, Silvia Amalia Nemeș, Liana Claudia Salanță, Maria Simona Chiș, Carmen Rodica Pop, Andrei Borșa, Zorița Diaconeasa and Dan Cristian Vodnar

Foods 2022, 11(16), 2454; https://doi.org/10.3390/foods11162454 - 14 Aug 2022

Cited by 29 | Viewed by 6515

Abstract

Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The [...] Read more.

Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products. Full article

(This article belongs to the Special Issue Recent Advances and Future Trends on Comprehensive Utilization of Food Waste and Side Streams)

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15 pages, 1921 KiB

Open AccessReview

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

by Daixun Wang, Feng Cheng, Yi Wang, Jun Han, Fang Gao, Jianjun Tian, Kaiping Zhang and Ye Jin

Foods 2022, 11(16), 2427; https://doi.org/10.3390/foods11162427 - 12 Aug 2022

Cited by 49 | Viewed by 6383

Abstract

Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain [...] Read more.

Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products. Full article

(This article belongs to the Special Issue Meat Quality and Microbial Analysis)

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18 pages, 6721 KiB

Open AccessArticle

Win Big with Small: The Influence of Organic Food Packaging Size on Purchase Intention

by Shichang Liang, Ling Qin, Min Zhang, Yuxuan Chu, Lili Teng and Lingling He

Foods 2022, 11(16), 2494; https://doi.org/10.3390/foods11162494 - 18 Aug 2022

Cited by 13 | Viewed by 6369

Abstract

People pay much attention to food and health issues, more so these days. Organic food brings its own “organic” aura as soon as it is produced. Despite the many studies on organic food packaging at present, they mainly focus on packaging design, materials, [...] Read more.

People pay much attention to food and health issues, more so these days. Organic food brings its own “organic” aura as soon as it is produced. Despite the many studies on organic food packaging at present, they mainly focus on packaging design, materials, and colors and pay less attention to packaging size. In view of this gap in the literature, this study explores the influence of organic food packaging size on consumer purchase intention. This article conducted two experiments with 755 participants to examine the effect of organic food packaging size on purchase intention. The results show that the packaging size of organic food has a significant influence on consumer purchase intention. Specifically, the small size of organic food packaging (vs. large) can improve consumer purchase intention, and the green perceived value plays an intermediary role (Study 1). In addition, the consumers’ construal level moderates the influence of organic food packaging size on their purchase intention. For consumers with a high construal level, the small size of organic food packaging (vs. large) can improve their purchase intention. For consumers with a low construal level, large packaging size (vs. small) of organic food can improve their purchase intention (Study 2). This study reveals the psychological mechanism and boundary conditions of organic food packaging size on consumer purchase intention and provides practical enlightenment for enterprises in formulating the size of organic food packaging. Full article

(This article belongs to the Special Issue Food Packaging: Biodegradable, Active and Intelligent)

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27 pages, 1164 KiB

Open AccessReview

An Exploratory Critical Review on TNF-α as a Potential Inflammatory Biomarker Responsive to Dietary Intervention with Bioactive Foods and Derived Products

by Stefano Quarta, Marika Massaro, Maria Annunziata Carluccio, Nadia Calabriso, Laura Bravo, Beatriz Sarria and María-Teresa García-Conesa

Foods 2022, 11(16), 2524; https://doi.org/10.3390/foods11162524 - 21 Aug 2022

Cited by 6 | Viewed by 6033

Abstract

This review collects and critically examines data on the levels of tumour necrosis factor-alpha (TNF-α) in lean, overweight and obese subjects, and the effects of intervention with different foods and food products containing bioactive constituents in overweight/obese individuals. We additionally explore the influence [...] Read more.

This review collects and critically examines data on the levels of tumour necrosis factor-alpha (TNF-α) in lean, overweight and obese subjects, and the effects of intervention with different foods and food products containing bioactive constituents in overweight/obese individuals. We additionally explore the influence of different single nucleotide polymorphisms (SNPs) on TNF-α levels and compare the response to food products with that to some anti-obesity drugs. Our aim was to provide an overview of the variability, consistency, and magnitude of the reported effects of dietary factors on TNF-α, and to envisage the reliability of measuring changes in the levels of this cytokine as a biomarker responsive to food intervention in association with the reduction in body weight. Regarding the circulating levels of TNF-α, we report: (i) a large intra-group variability, with most coefficients of variation (CV%) values being ≥30% and, in many cases, >100%; (ii) a large between-studies variability, with baseline TNF-α values ranging from <1.0 up to several hundred pg/mL; (iii) highly variable effects of the different dietary approaches with both statistically significant and not significant decreases or increases of the protein, and the absolute effect size varying from <0.1 pg/mL up to ≈50 pg/mL. Within this scenario of variability, it was not possible to discern clear differentiating limits in TNF-α between lean, overweight, and obese individuals or a distinct downregulatory effect on this cytokine by any of the different dietary approaches reviewed, i.e., polyunsaturated fatty acids (PUFAs), Vitamin-D (VitD), mixed (micro)nutrients, (poly)phenols or other phytochemicals. Further, there was not a clear relationship between the TNF-α responses and body weight changes. We found similarities between dietary and pharmacological treatments in terms of variability and limited evidence of the TNF-α response. Different factors that contribute to this variability are discussed and some specific recommendations are proposed to reinforce the need to improve future studies looking at this cytokine as a potential biomarker of response to dietary approaches. Full article

(This article belongs to the Special Issue Food Components in Health Promotion and Disease Prevention)

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12 pages, 2112 KiB

Open AccessArticle

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

by Shubham Mandliya, Anubhav Pratap-Singh, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat and Hari Niwas Mishra

Foods 2022, 11(16), 2476; https://doi.org/10.3390/foods11162476 - 17 Aug 2022

Cited by 25 | Viewed by 5778

Abstract

The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue [...] Read more.

The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (LMMA) approach, by incorporating 0 to 40% w/w mycelium (MY) into pea protein isolate (PPI) via extrusion using a twin-screw extruder at 140 °C die temperature, 40 rpm screw speed, and 10 rpm feeder speed (0.53–0.54 kg/h). Physicochemical, rehydration, and structural properties of LMMA were assessed. The MY incorporation led to a significant change in color attributes due to Maillard reaction during extrusion. Water solubility index and water absorption capacity increased significantly with MY addition, owing to its porous structure. Oil absorption capacity increased due to increased hydrophobic interactions post-extrusion. Protein solubility decreased initially (upto 20% w/w MY), and increased afterwards, while the water holding capacity (WHC) and volumetric expansion ratio (VER) of LMMA enhanced with MY addition upto 30% w/w. Conversely, WHC and VER decreased for 40% w/w which was verified with the microstructure and FTIR analysis. Overall, MY (30% w/w) in PPI produced a fibrous and porous LMMA, showing future potential with an increasingly plant-based product market and decreasing carbon footprint of food production activities. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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33 pages, 629 KiB

Open AccessArticle

Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers

by Amporn Sae-Eaw, Sasichakorn Wongsaichia, Davide Giacalone, Phaninee Naruetharadhol and Chavis Ketkaew

Foods 2022, 11(16), 2437; https://doi.org/10.3390/foods11162437 - 13 Aug 2022

Cited by 5 | Viewed by 5666

Abstract

Gluten-free food products have been developed to satisfy the needs of consumers with celiac disease. However, there has been little research on the product feature development of sustainable gluten-free instant noodles through a qualitative study to explore the customer insights related to environmental [...] Read more.

Gluten-free food products have been developed to satisfy the needs of consumers with celiac disease. However, there has been little research on the product feature development of sustainable gluten-free instant noodles through a qualitative study to explore the customer insights related to environmental attitude and purchase decision. Using a cross-national comparative study between Thai and Danish consumers, this study aims to (1) identify the target customer segments for each country; (2) explore the target customer segments regarding behaviours, desired outcomes, and pain points; and (3) suggest gluten-free instant noodle product prototypes suitable for each country. With a qualitative interview approach, 60 target customers (30 Thai and 30 Danish) were recruited to participate in this research. In addition, a thematic analysis was undertaken to examine their behaviours, desired outcomes, and pain points toward sustainable gluten-free instant noodle products. The findings revealed that convenience-oriented customers were the target segment of gluten-free instant noodle products in Thailand. This segment primarily focused on convenience as the main reason for consuming instant noodles and had common pain points in terms of taste. In contrast, environment-oriented customers were the target customer segment in Denmark. This segment consisted primarily of young women who eat less meat and shared common pain points such as difficulty accessing more sustainable options. Hence, there is a need to educate customers in Thailand (an emerging economy) and increase their awareness regarding environmental sustainability and consumption. Full article

(This article belongs to the Topic New Trends in Agri-Food Sector: Environmental, Economic and Social Perspectives)

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11 pages, 604 KiB

Open AccessReview

Control Measurements of Escherichia coli Biofilm: A Review

by Feng Zhou, Dehua Wang, Jiamiao Hu, Yi Zhang, Bee K. Tan and Shaoling Lin

Foods 2022, 11(16), 2469; https://doi.org/10.3390/foods11162469 - 16 Aug 2022

Cited by 27 | Viewed by 5612

Abstract

Escherichia coli (E. coli) is a common pathogen that causes diarrhea in humans and animals. In particular, E. coli can easily form biofilm on the surface of living or non-living carriers, which can lead to the cross-contamination of food. This review [...] Read more.

Escherichia coli (E. coli) is a common pathogen that causes diarrhea in humans and animals. In particular, E. coli can easily form biofilm on the surface of living or non-living carriers, which can lead to the cross-contamination of food. This review mainly summarizes the formation process of E. coli biofilm, the prevalence of biofilm in the food industry, and inhibition methods of E. coli biofilm, including chemical and physical methods, and inhibition by bioactive extracts from plants and animals. This review aims to provide a basis for the prevention and control of E. coli biofilm in the food industry. Full article

(This article belongs to the Special Issue Women’s Special Issue Series: Food Science)

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20 pages, 1206 KiB

Open AccessArticle

The Effect of Novel and Environmentally Friendly Foods on Consumer Attitude and Behavior: A Value-Attitude-Behavioral Model

by Chun-Chieh Ma and Hsiao-Ping Chang

Foods 2022, 11(16), 2423; https://doi.org/10.3390/foods11162423 - 12 Aug 2022

Cited by 24 | Viewed by 5289

Abstract

Extreme weather conditions have intensified due to manufactured environmental damage in recent years. To reduce the environmental impact on the Earth, many consumers seek to change their dietary patterns to protect the environment and voluntarily switch to a vegetarian diet. Past studies have [...] Read more.

Extreme weather conditions have intensified due to manufactured environmental damage in recent years. To reduce the environmental impact on the Earth, many consumers seek to change their dietary patterns to protect the environment and voluntarily switch to a vegetarian diet. Past studies have found that the transition from nonvegetarian to vegetarian is not easy, but promoting the consumption of alternative foods such as plant-based meat alternatives should help consumers gradually reduce their dependence on meat during the transition period of changing their eating habits. This study was designed to apply the value-attitude-behavior model (VAB) to study the consumption attitude and behavior of novel and environmentally friendly foods such as plant-based meat alternatives, and the novelty of plant-based meat alternatives was included as an intervening variable for discussion. In this study, 376 valid questionnaires were collected from college students in Taiwan, and the recovery rate of valid questionnaires was 94%. It was found from the analysis of results that perceptions of green value and animal welfare value had a significantly positive effect on attitude, while attitude and product knowledge also had a significant positive effect on behavior; however, the novelty of plant-based meat alternatives products did not have an interference effect on the relationship between product knowledge and behavior. Based on the research findings of this study, it is suggested that when introducing plant-based meat alternatives products, food companies should not only let consumers understand that they are based on environmental friendliness and animal welfare values but also enhance the marketing and promotion of product knowledge to increase consumers’ confidence in purchasing plant-based meat alternatives and reduce their consumption concerns. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

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14 pages, 2918 KiB

Open AccessArticle

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

by Graziele Grossi Bovi Karatay, Ana Paula Rebellato, Caroline Joy Steel and Miriam Dupas Hubinger

Foods 2022, 11(16), 2484; https://doi.org/10.3390/foods11162484 - 17 Aug 2022

Cited by 21 | Viewed by 5284

Abstract

This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL⁻¹ ± 0.01), [...] Read more.

This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL⁻¹ ± 0.01), color, total soluble solids (6.3 ± 0.2 °Bx), total solids (5.7 ± 0.2%), thermal properties through DSC, and apparent viscosity (2.5 cPa·s⁻¹ ± 0.02 at 300 s⁻¹). Emulsions containing 35, 30, and 25% of CA were produced and applied to cake formulation C1, C2, and C3, respectively. The cake batter was evaluated in terms of apparent density (0.87–1.04 g¹ cm⁻³), rheology, and pH (6.6–6.8). The cakes were evaluated for specific volume, baking loss (8.9–9.5%), color, and symmetry index on day 1, and firmness, water activity (aw), and moisture content (%), after 14 days of storage. The cakes produced with the emulsions were found to have slightly higher specific volume (2.3 cm³ g⁻¹) when compared to the control (C4) produced with PO (2.2 cm³ g⁻¹). The moisture and aw decreased and firmness increased during storage. In terms of formulation (i.e., day 1 for C1, C2, C3, and C4), there was no significant difference for moisture. As for aw, the C4 (0.90) was significantly different from the cakes produced with emulsions (0.91–0.92). The results from the sensory evaluation, carried out with 120 panelists, showed no statistically significant difference between C3 and C4 for the attributes of aroma, color, texture, flavor, and overall impression. Based on our results, it appears that the CA-based emulsions have the potential to replace PO in pound-cake recipes, reducing total and saturated fat. Full article

(This article belongs to the Special Issue Foods: 10th Anniversary)

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14 pages, 1545 KiB

Open AccessArticle

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

by Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra and Mauro Moresi

Foods 2022, 11(16), 2510; https://doi.org/10.3390/foods11162510 - 19 Aug 2022

Cited by 11 | Viewed by 5120

Abstract

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of [...] Read more.

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012. Full article

(This article belongs to the Special Issue Starch Modifications, Properties, and Functions)

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14 pages, 1704 KiB

Open AccessArticle

Effects of Three Different Withering Treatments on the Aroma of White Tea

by Huiting Wu, Yuyu Chen, Wanzhen Feng, Shanshan Shen, Yuming Wei, Huiyan Jia, Yujie Wang, Weiwei Deng and Jingming Ning

Foods 2022, 11(16), 2502; https://doi.org/10.3390/foods11162502 - 19 Aug 2022

Cited by 49 | Viewed by 5024

Abstract

White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea was withered indoors (IWT), in a withering-tank (WWT), [...] Read more.

White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea was withered indoors (IWT), in a withering-tank (WWT), or under sunlight (SWT). Quantitative descriptive analysis (QDA) results showed that SWT had a more obvious flower aroma, and WWT had a more pronounced grassy aroma. Volatile compounds were extracted and subsequently detected with solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) combined in addition to gas chromatography–mass spectrometry (GC-MS). A total of 202 volatile compounds were detected; 35 of these aroma-active compounds met flavor dilution (FD) factor ≥ 4 or odor activity value (OAV) ≥ 1. The nine key potent odorants for which both conditions were met were dimethyl sulfide, 2-methyl-butanal, 1-penten-3-one, hexanal, (Z)-4-heptenal, β-Myrcene, linalool, geraniol, and trans-β-ionone. These results were used with QDA to reveal that SWT had a stronger floral aroma mainly due to an increase of geraniol and linalool. Moreover, WWT had a stronger grassy aroma mainly due to increased hexanal. The results could be used to select processing methods for producing white tea with a superior aroma. Full article

(This article belongs to the Special Issue Advances on Tea Chemistry and Function)

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14 pages, 882 KiB

Open AccessArticle

How Consumer Expertise Influences Preference for Customized Food

by Han Li, Fen Liao and Ping Qing

Foods 2022, 11(16), 2459; https://doi.org/10.3390/foods11162459 - 15 Aug 2022

Cited by 7 | Viewed by 4913

Abstract

The strategy of food customization has increasingly aroused widespread interest among marketing managers and scholars, but most of them focus on the direct effect of customization on purchase intention. According to the research on self-image-consistent product perceptions, customization may also have an indirect [...] Read more.

The strategy of food customization has increasingly aroused widespread interest among marketing managers and scholars, but most of them focus on the direct effect of customization on purchase intention. According to the research on self-image-consistent product perceptions, customization may also have an indirect amplification effect. Current research finds food customization will prompt individuals to incorporate their expertise in their perceptions of focal product attributes (taste perception). The findings of two studies demonstrate that food customization and consumer expertise have an interaction effect on consumers’ purchase intention. Specifically, consumers with higher (lower) expertise prefer customized food (standard food). Consumers’ taste perception mediates the interaction effect between food customization and consumer expertise on purchase intention. Finally, these findings provide guidance for marketing managers to adopt customized strategies. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—2nd Edition)

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16 pages, 1618 KiB

Open AccessArticle

Physico-Chemical Attributes of Lemon Fruits as Affected by Growing Substrate and Rootstock

by Juan José Martínez-Nicolas, Dámaris Núñez-Gómez, Vicente Lidón, Rafael Martínez-Font, Pablo Melgarejo, Francisca Hernández and Pilar Legua

Foods 2022, 11(16), 2487; https://doi.org/10.3390/foods11162487 - 17 Aug 2022

Cited by 14 | Viewed by 4595

Abstract

Due to its high content of bioactive compounds, the lemon is considered one of the most relevant species around the world. Its great economic importance is motivated, in addition to its fresh consumption, by its applications in the medical, pharmaceutical, and food industries, [...] Read more.

Due to its high content of bioactive compounds, the lemon is considered one of the most relevant species around the world. Its great economic importance is motivated, in addition to its fresh consumption, by its applications in the medical, pharmaceutical, and food industries, etc. However, the chemical and nutritional composition of lemon is not constant and can be influenced by external factors such as variety, weather conditions, crop management, etc. Determining the compositional variations of the fruit, essential to defining its potential use, was the main objective of this study. The physicochemical characteristics of the ‘Verna’ lemon were studied as a function of two controlled variables, the growing substrate and the rootstock. For this, 90 lemon trees were cultivated in three rootstocks and three different culture media. Lemon trees cultivated with 50% sediment/peat mix substrate presented a higher total production (590 lemons and 90.53 kg) while this production was 80% lower on trees cultivated with 75% marine sediment. Citrus macrophylla and Citrus aurantium/Citrus sinensis rootstocks showed a significantly higher production than the Citrus aurantium. All the fruits presented a predominantly yellow color appropriate for the market (0 < CI < +5). Nutritional and chemical parameters were consistent with data reported for the ‘Verna’ clones. All the obtained lemons were suitable for marketing and consumption both in fresh and processed forms. The results indicated the limited influence that the studied variables have on the quality parameters of lemon fruits, but they also could confirm the potential of marine sediment as a culture substrate. Full article

(This article belongs to the Special Issue Fruits and Fruit-Based Products as a Source of Bioactive Compounds)

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25 pages, 2432 KiB

Open AccessReview

Degradation of Residual Herbicide Atrazine in Agri-Food and Washing Water

by Junting Hong, Nadia Boussetta, Gérald Enderlin, Franck Merlier and Nabil Grimi

Foods 2022, 11(16), 2416; https://doi.org/10.3390/foods11162416 - 11 Aug 2022

Cited by 25 | Viewed by 4509

Abstract

Atrazine, an herbicide used to control grassy and broadleaf weed, has become an essential part of agricultural crop protection tools. It is widely sprayed on corn, sorghum and sugar cane, with the attendant problems of its residues in agri-food and washing water. If [...] Read more.

Atrazine, an herbicide used to control grassy and broadleaf weed, has become an essential part of agricultural crop protection tools. It is widely sprayed on corn, sorghum and sugar cane, with the attendant problems of its residues in agri-food and washing water. If ingested into humans, this residual atrazine can cause reproductive harm, developmental toxicity and carcinogenicity. It is therefore important to find clean and economical degradation processes for atrazine. In recent years, many physical, chemical and biological methods have been proposed to remove atrazine from the aquatic environment. This review introduces the research works of atrazine degradation in aqueous solutions by method classification. These methods are then compared by their advantages, disadvantages, and different degradation pathways of atrazine. Moreover, the existing toxicological experimental data for atrazine and its metabolites are summarized. Finally, the review concludes with directions for future research and major challenges to be addressed. Full article

(This article belongs to the Special Issue Foods: 10th Anniversary)

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