Foods

3 pages, 189 KiB

Open AccessEditorial

Novel Approaches in Food Preservation and Their Impact on the Food System

by Maria Tufariello, Marco Iammarino, Fabio Licciardello and Annalisa Mentana

Foods 2023, 12(21), 4046; https://doi.org/10.3390/foods12214046 - 6 Nov 2023

Viewed by 1581

The increase in consumer demand for safe, convenient, and fresh food with an extended shelf life is accompanied by an interest in the environmental impacts caused by the food industry [...] Full article

(This article belongs to the Special Issue Novel Approaches in Food Preservation and Their Impact on the Food System)

18 pages, 4408 KiB

Open AccessFeature PaperArticle

In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols

by Faith Seke, Oladipupo Q. Adiamo, Yasmina Sultanbawa and Dharini Sivakumar

Foods 2023, 12(21), 4045; https://doi.org/10.3390/foods12214045 - 6 Nov 2023

Cited by 4 | Viewed by 2408

Abstract

Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage [...] Read more.

Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage (SJPP), and pea protein, psyllium mucilage, and okra mucilage (SJPPO) and investigating the in vitro release. The highest encapsulation efficiency was observed in capsule SJPPO (95.38%) and the lowest efficiency in SJPO (82.45%). Scanning electron microscopy revealed an amorphous glassy structure for the structure of the strawberry microcapsules, and X-ray diffraction confirmed that observation. However, X-ray diffraction further showed that SJPPO was crystalline, indicating a tighter crosslinking density than the other microcapsules. Fourier transform infrared spectroscopy showed peaks at 3390 and 1650 cm⁻¹, confirming the presence of polyphenols and polysaccharides in the strawberry microcapsules. Thermal stability was higher for SJPPO, and the observed thermal transitions were due to the bonds formed between the polymers and polyphenols. Pelargonidin 3-glucoside, cyanidin 3-glucoside, cyanidin, delphinidin, malvidin 3-glucoside, ellagic acid, chlorogenic acid, catechin, and kaempferol were identified in the strawberry microcapsules. Digestion affected the compounds’ content; the bioaccessibility for SJ was 39.26% and 45.43% for TPC and TAC, respectively. However, encapsulation improved the bioaccessibility of both TPC (SJPP, 51.54%; SJPO, 48.52%; and SJPPO, 54.39%) and TAC (SJPP, 61.08%; SJPO, 55.03%; and SJPPO, 71.93%). Thus, encapsulating pea protein isolate, psyllium mucilage, and okra mucilage is an effective method to facilitate targeted release and preserve the biological activities of fruits. Full article

(This article belongs to the Section Plant Foods)

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18 pages, 2903 KiB

Open AccessArticle

Glimpsing the Future of Animal Welfare through a Bottle of Milk: Insights from Chinese University Students

by Yaoming Liang, Ruiqi Chen, Hongfu Liu, Li Han and Shu Yin

Foods 2023, 12(21), 4044; https://doi.org/10.3390/foods12214044 - 6 Nov 2023

Cited by 1 | Viewed by 1475

Abstract

The consumption patterns of university students hold the power to significantly influence market trends. This study illuminates the escalating emphasis on animal welfare in these students’ purchasing choices, specifically concerning milk products. Utilizing a discrete choice experiment, we identified a pronounced preference among [...] Read more.

The consumption patterns of university students hold the power to significantly influence market trends. This study illuminates the escalating emphasis on animal welfare in these students’ purchasing choices, specifically concerning milk products. Utilizing a discrete choice experiment, we identified a pronounced preference among students for milk products with animal welfare certifications. Students were segmented into three categories based on their motivations: “Quality–Oriented” (20.55%), “Emotionally Intuitive” (30.67%), and “Quality–Emotion Balanced” (48.77%). The “Emotionally Intuitive” group manifested the most robust inclination toward such certifications. Based on these findings, we recommend tailored market strategies targeting these distinct segments. Moreover, our findings emphasize the importance of intensifying animal welfare education, shaping a market aligned with animal welfare principles, and fostering a broader societal environment attuned to animal welfare. Full article

(This article belongs to the Section Dairy)

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3 pages, 203 KiB

Open AccessEditorial

Functional Foods with Modulating Action on Metabolic Risk Factors

by José Luiz de Brito Alves and Evandro Leite de Souza

Foods 2023, 12(21), 4043; https://doi.org/10.3390/foods12214043 - 6 Nov 2023

Viewed by 1671

Abstract

Health-related metabolic risk factors, such as elevated blood pressure, hyperglycemia, obesity, and dyslipidemia, can lead to metabolic syndrome and increased risk of cardiovascular disease, stroke, and death [...] Full article

(This article belongs to the Special Issue Functional Foods with Modulating Action on Metabolic Risk Factors)

14 pages, 5367 KiB

Open AccessArticle

Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis

by Cunshe Chen, Fang Tong, Ruohao Sun, Jufang Yang, Zhihua Pang and Xinqi Liu

Foods 2023, 12(21), 4042; https://doi.org/10.3390/foods12214042 - 6 Nov 2023

Cited by 3 | Viewed by 1513

Abstract

This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn [...] Read more.

This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn starch, with variations observed depending on the duration of treatment. UV/Vis spectroscopy results indicated that longer plasma exposure times increased maximum absorbance values with less complete peak shapes. FTIR results demonstrated that plasma treatment disrupted the crystalline structure of starch, resulting in decreased molecular polymerization. Lastly, XRD results showed a proportional relationship between plasma treatment duration and the intensity of the diffuse peak, indicating that prolonged plasma exposure increased the amorphous nature of starch. Full article

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

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18 pages, 4129 KiB

Open AccessArticle

Unlocking the Antioxidant Potential of White Tea and Osmanthus Flower: A Novel Polyphenol Liquid Preparation and Its Impact on KM Mice and Their Offspring

by Yisen Wang, Jiaqi Xu, Ziluan Fan, Xun Zhou, Zhenyu Wang and Hua Zhang

Foods 2023, 12(21), 4041; https://doi.org/10.3390/foods12214041 - 6 Nov 2023

Cited by 1 | Viewed by 1160

Abstract

White tea, known for its high polyphenol content, boasts impressive antioxidant properties, but its practical applications remain promising. In this study, we successfully developed a liquid polyphenolic preparation (wtofLPP) using white tea and osmanthus flowers, characterized by its rich antioxidant content and favorable [...] Read more.

White tea, known for its high polyphenol content, boasts impressive antioxidant properties, but its practical applications remain promising. In this study, we successfully developed a liquid polyphenolic preparation (wtofLPP) using white tea and osmanthus flowers, characterized by its rich antioxidant content and favorable rheological properties. This formulation offers a strong foundation for the creation and utilization of innovative antioxidant-rich food products. Notably, wtofLPP significantly enhanced the activity of certain antioxidant enzymes in both KM mice and their offspring, leading to a reduction in malondialdehyde (MDA) levels, prolonged swimming endurance, and a marked increase in levels of active antioxidant compounds. Furthermore, our study highlights that fatigue stress can impact offspring mice, suggesting that oxidative damage in parents may influence their offspring, potentially affecting their genetic function. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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2 pages, 189 KiB

Open AccessEditorial

Application of Emerging Non-Thermal Processing Technologies: Impact on Characteristics, Efficacy, and Safety of Foods

by Artur X. Roig-Sagués and Antonio J. Trujillo-Mesa

Foods 2023, 12(21), 4040; https://doi.org/10.3390/foods12214040 - 6 Nov 2023

Cited by 3 | Viewed by 1325

Abstract

The development of thermal treatments based on the precepts proposed by Nicolas Appert at the beginning of the 19th century is one of the main milestones achieved to prolong the conservation of food and guarantee its supply to the population even if they [...] Read more.

The development of thermal treatments based on the precepts proposed by Nicolas Appert at the beginning of the 19th century is one of the main milestones achieved to prolong the conservation of food and guarantee its supply to the population even if they are at long distances from production sites [...] Full article

(This article belongs to the Special Issue Application of Emerging Non-thermal Processing Technologies: Impact on Characteristics, Efficacy, and Safety of Foods)

17 pages, 3526 KiB

Open AccessArticle

A Recombinant Alginate Lyase Algt1 with Potential in Preparing Alginate Oligosaccharides at High-Concentration Substrate

by Qingping Liang, Youtao Huang, Zhemin Liu, Mengshi Xiao, Xinmiao Ren, Tianhong Liu, Hongyan Li, Dongxing Yu, Ying Wang and Changliang Zhu

Foods 2023, 12(21), 4039; https://doi.org/10.3390/foods12214039 - 6 Nov 2023

Cited by 2 | Viewed by 1782

Abstract

Alginate lyase has been demonstrated as an efficient tool in the preparation of functional oligosaccharides (AOS) from alginate. The high viscosity resulting from the high concentration of alginate poses a limiting factor affecting enzymatic hydrolysis, particularly in the preparation of the fragments with [...] Read more.

Alginate lyase has been demonstrated as an efficient tool in the preparation of functional oligosaccharides (AOS) from alginate. The high viscosity resulting from the high concentration of alginate poses a limiting factor affecting enzymatic hydrolysis, particularly in the preparation of the fragments with low degrees of polymerization (DP). Herein, a PL7 family alginate lyase Algt from Microbulbifer thermotolerans DSM 19189 was developed and expressed in Pichia pastoris. The recombinant alginate lyase Algt1 was constructed by adopting the structural domain truncation strategy, and the enzymatic activity towards the alginate was improved from 53.9 U/mg to 212.86 U/mg compared to Algt. Algt1 was stable when incubated at 40 °C for 90 min, remaining with approximately 80.9% of initial activity. The analyses of thin-layer chromatography (TLC), fast protein liquid chromatography (FPLC), and electrospray ionization mass spectrometry (ESI-MS) demonstrated that the DP of the minimum identifiable substrate of Algt1 was five, and the main hydrolysis products were AOS with DP 1–4. Additionally, 1-L the enzymatic hydrolysis system demonstrated that Algt1 exhibited an effective degradation at alginate concentrations of up to 20%, with the resulting products of monosaccharides (14.02%), disaccharides (21.10%), trisaccharides (37.08%), and tetrasaccharides (27.80%). These superior properties of Algt1 make it possible to efficiently generate functional AOS with low DP in industrial processing. Full article

(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)

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3 pages, 187 KiB

Open AccessEditorial

High Value-Added Products from Food Waste

by Paula Toshimi Matumoto-Pintro and Bianka Rocha Saraiva

Foods 2023, 12(21), 4038; https://doi.org/10.3390/foods12214038 - 6 Nov 2023

Viewed by 1179

Abstract

Knowledge and use of technologies can transform waste into sustainable solutions [...] Full article

(This article belongs to the Special Issue High Value-Added Products from Food Waste)

10 pages, 968 KiB

Open AccessArticle

New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives

by Mercedes Brenes-Álvarez, Eva María Ramírez, Manuel Brenes, Pedro García-García, Eduardo Medina and Concepción Romero

Foods 2023, 12(21), 4037; https://doi.org/10.3390/foods12214037 - 6 Nov 2023

Cited by 5 | Viewed by 1820

Abstract

The presence of acrylamide, a known human carcinogen, in various heated foods raises significant concerns among consumers. Therefore, the development of a good analytical method is of paramount interest to the scientific community. Keeping this in view, a rapid, simple, reliable, and low-cost [...] Read more.

The presence of acrylamide, a known human carcinogen, in various heated foods raises significant concerns among consumers. Therefore, the development of a good analytical method is of paramount interest to the scientific community. Keeping this in view, a rapid, simple, reliable, and low-cost analytical method was developed and validated for acrylamide quantification in black ripe olives. The method consisted of the water extraction of the compounds from crushed olives with the addition of (¹³C₃)acrylamide as an internal standard. The quantification was performed using high-pressure liquid chromatography and mass detection with positive electrospray ionization. The limits of detection and quantification were determined to be 4 and 11 µg/kg, respectively. The developed method exhibited excellent results in terms of accuracy (98.4–104.8%) and intra- and inter-day precision limits, both less than 20%. This new method was carried out by analyzing 15 samples of Spanish commercial black ripe olives, revealing a wide range of values, from 79 to 1068 µg/kg of fruit. The new protocol reduces the analysis time to just one hour per sample versus the minimum 24 h required by gas chromatography and mass detection, meaning that it could be a good option for the routine analysis of acrylamide in black ripe olives, and may be extendable to the analysis of this compound in other foods. Full article

(This article belongs to the Special Issue Current Research Utilizing Mass Spectrometry and Chromatography in Food Analysis)

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15 pages, 2711 KiB

Open AccessArticle

Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods

by Yongzhen Gou, Yaping Han, Jie Li, Xiyue Niu, Guocai Ma and Qian Xu

Foods 2023, 12(21), 4036; https://doi.org/10.3390/foods12214036 - 5 Nov 2023

Cited by 4 | Viewed by 2079

Abstract

In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile compounds in these four types of milk powders. A [...] Read more.

In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile compounds in these four types of milk powders. A total of 61 volatile substances were detected, with ketones, aldehydes, and alcohols being the primary flavor components in the milk powders. While the aromatic components of the different milk powders showed similarities in terms of types, there were significant differences in their concentrations, exhibiting distinct characteristics for each type. The Partial Least Squares Discriminant Analysis (PLS-DA) showed that there were 15, 14, and 23 volatile compounds that could be used for discrimination of cow milk powder against specialty milk powders, respectively. And it was validated by Receiver Operating Characteristic (ROC) analysis, and finally, 8, 6, and 19 volatile compounds were identified as valid differential marker substances. To facilitate visual discrimination between the different milk powders, we established GC-IMS fingerprint spectra based on the final discriminant markers. These studies provide theoretical guidance for the application of volatile compounds to discriminate adulteration of milk powder marketed in Xinjiang. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement)

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13 pages, 564 KiB

Open AccessArticle

Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments

by Nicola Pinna, Federica Ianni, Roberto Selvaggini, Stefania Urbani, Michela Codini, Luca Grispoldi, Beniamino Terzo Cenci-Goga, Lina Cossignani and Francesca Blasi

Foods 2023, 12(21), 4035; https://doi.org/10.3390/foods12214035 - 5 Nov 2023

Cited by 5 | Viewed by 1791

Abstract

Pumpkin (Cucurbita sp.) represents an unquestionable source of valuable nutrients and bioactive compounds having a broad spectrum of health-promoting effects. The goal of this work was to characterize the byproducts (peels and filaments) of different pumpkin varieties belonging to C. moschata (Butternut, [...] Read more.

Pumpkin (Cucurbita sp.) represents an unquestionable source of valuable nutrients and bioactive compounds having a broad spectrum of health-promoting effects. The goal of this work was to characterize the byproducts (peels and filaments) of different pumpkin varieties belonging to C. moschata (Butternut, Lunga di Napoli, Moscata di Provenza, and Violina rugosa) and C. maxima (Delica, Delica vanity, Hokkaido, and Mantovana) species in terms of total carotenoid content, antioxidant activity, and carotenoid profiling. The research revealed that peels and filaments were a good source of β-carotene and other non-esterified carotenoids, as well as esterified carotenoids. Considering the growing market demand for safe and healthy food products, pumpkin byproducts, having also an interesting antioxidant bioactivity, could be useful in the development of novel functional products. Full article

(This article belongs to the Special Issue Advances in Bioactive Compounds from Food on Human Health)

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17 pages, 1412 KiB

Open AccessArticle

Use of Doehlert Matrix as a Tool for High-Throughput Screening of Organic Acids and Essential Oils on Miniaturized Pork Loins, Followed by Lab-Scale Validation That Confirmed Tested Compounds Do Not Show Synergistic Effects against Salmonella Typhimurium

by Cristina Resendiz-Moctezuma, Arianna P. L. Fonville, Bailey N. Harsh, Matthew J. Stasiewicz and Michael J. Miller

Foods 2023, 12(21), 4034; https://doi.org/10.3390/foods12214034 - 5 Nov 2023

Cited by 1 | Viewed by 1372

Abstract

The many possible treatments and continuously changing consumer trends present a challenge when selecting antimicrobial interventions during pork processing. Thirty-five potential antimicrobials were screened at commercial working concentrations by individually adding them to miniaturized (69 cm³) disks of pork loin ends, [...] Read more.

The many possible treatments and continuously changing consumer trends present a challenge when selecting antimicrobial interventions during pork processing. Thirty-five potential antimicrobials were screened at commercial working concentrations by individually adding them to miniaturized (69 cm³) disks of pork loin ends, followed by inoculation with Salmonella Typhimurium ATCC 19585. Two organic acids and nine essential oils significantly inhibited Salmonella counts on pork (p < 0.05). However, six compounds that represent different levels of significance (p < 0.05–p < 0.0001) were selected as independent variables to build a Response Surface Methodology model based on a Doehlert matrix (Doehlert Matrix—RSM): lactic acid 1.25%, formic acid 0.25%, cumin 0.25%, clove 0.25%, peppermint 0.5%, and spearmint 0.5%. The goal of the Doehlert Matrix—RSM was to study single and paired effects of these antimicrobials on the change in Salmonella over 24 h. The Doehlert Matrix—RSM model predicted that lactic acid, formic acid, cumin, peppermint, and spearmint significantly reduced Salmonella when added alone, while no significant interactions between these antimicrobials were found. A laboratory-scale validation was carried out on pork loin end slices, which confirmed the results predicted by the model. While this screening did not identify novel synergistic combinations, our approach to screening a variety of chemical compounds by implementing a miniaturized pork loin disk model allowed us to identify the most promising antimicrobial candidates to then formally design experiments to study potential interactions with other antimicrobials. Full article

(This article belongs to the Special Issue Detection, Control, Risk Assessment, and Prevention of Foodborne Microorganisms)

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13 pages, 2660 KiB

Open AccessArticle

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

by Wojciech Radzki, Katarzyna Skrzypczak, Bartosz Sołowiej, Ewa Jabłońska-Ryś and Waldemar Gustaw

Foods 2023, 12(21), 4033; https://doi.org/10.3390/foods12214033 - 5 Nov 2023

Cited by 2 | Viewed by 2198

Abstract

Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were [...] Read more.

Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus (oyster) mushroom. Chemical analysis showed that they consisted mainly of carbohydrates (~61%), protein (~9%) and phenolics (~0.8%). The isolated cWSP were used to obtain enriched cow milk set yogurts. cWSP were added at the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and milk containing no cWSP was prepared as the control. All of the variants were fermented via applying two commercially available culture starters. The addition of cWSP led to a drop in pH in the case of one starter culture. Also, the decline in total soluble solids (TSS) content was higher where cWSP was used for the enrichment. Texture profile analysis (TPA) revealed that parameters of hardness and gumminess increased along with the concentration of cWSP (reaching values approximately 7–8 times higher, compared to the control). A significant increase in syneresis level (proportional to cWSP concentration and ranging from ~10% to ~50%) was also observed after the fermentation. Fortifying milk with cWSP led to a slight increase in antioxidant capacity in FRAP assay (up to ~12%) and ABTS assay (up to ~23%). The results demonstrate that using cWSP to enrich set-type yogurts is fairly limited. Full article

(This article belongs to the Special Issue Mushrooms in Food Industry and Human Nutrition)

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14 pages, 516 KiB

Open AccessArticle

Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins

by Edward, Thanakorn Wongprasert, Thasorn Bunyakanchana, Panattida Siripitakpong, Kotchakorn Supabowornsathit, Tirayut Vilaivan and Inthawoot Suppavorasatit

Foods 2023, 12(21), 4032; https://doi.org/10.3390/foods12214032 - 5 Nov 2023

Cited by 5 | Viewed by 3198

Abstract

Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry. In this study, we extracted the protein from commercial cricket powder by [...] Read more.

Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry. In this study, we extracted the protein from commercial cricket powder by employing alkaline extraction–acid precipitation and including ammonium sulfate. The physicochemical and functional properties of the proteins were determined. It was found that, upon including 60% ammonium sulfate, the cricket protein isolate (CPI) had the highest protein content (~94%, w/w). The circular dichroism results indicated that a higher amount of ammonium sulfate drastically changed the secondary structure of the CPI by decreasing its α-helix content and enhancing its surface hydrophobicity. The lowest solubility of CPI was observed at pH 5. The CPI also showed better foaming properties and oil-holding capacity (OHC) compared with the cricket powder. In conclusion, adding ammonium sulfate affected the physicochemical and functional properties of the CPI, allowing it to be used as an alternative protein in protein-enriched foods and beverages. Full article

(This article belongs to the Special Issue Advanced Technology to Improve Food Protein Functionality)

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17 pages, 3909 KiB

Open AccessArticle

Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour

by Renyu Zhang, Guojie Wu, Maryann Staincliffe, John C. McEwan and Mustafa M. Farouk

Foods 2023, 12(21), 4031; https://doi.org/10.3390/foods12214031 - 5 Nov 2023

Cited by 1 | Viewed by 1420

Abstract

Meat is an important source of high-value protein providing sustainable nutrition for human health. The discolouration of meat results in significant waste, which threatens the sustainability of meat production in terms of availability, affordability, and utilisation. Advancing the knowledge of factors and underlying [...] Read more.

Meat is an important source of high-value protein providing sustainable nutrition for human health. The discolouration of meat results in significant waste, which threatens the sustainability of meat production in terms of availability, affordability, and utilisation. Advancing the knowledge of factors and underlying mechanisms for meat discolouration supports the sustainability transformation of meat production practices. Previous studies found that colour stability may be associated with signature changes in certain metabolites, including NADH, glutamate, methionine, and testosterone. This study aimed to confirm the effect of these metabolites and sex, sire, and muscle type on lamb meat colour. NADH and glutamate improved colour stability as evidenced by the increased metmyoglobin reductase activity, while methionine and testosterone had detrimental effects. Overall, lamb meat was discoloured with retail display for up to 10 days at 4 °C. The semitendinosus muscle had higher L*, b*, and hue angle and lower a* (p < 0.05) than other muscles, especially in ewes. Lamb meat from rams had a higher L* and hue angle and lower a* than the ewes (p < 0.05), especially in the colour-labile group, suggesting an interaction between sex and sire. The outcomes of this study will help make the production of meat more sustainable by assisting the meat industry in improving the selection of animals for meat production and processing practices to reduce meat waste due to discolouration. Full article

(This article belongs to the Section Meat)

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12 pages, 308 KiB

Open AccessArticle

Determinants of Consumption of Vegetables among the Spanish Population: A Cross-Sectional Study

by María Orosia Lucha-López, César Hidalgo-García, Ana Carmen Lucha-López, Sofía Monti-Ballano, Sergio Márquez-Gonzalvo, Loreto Ferrández-Laliena, Héctor José Tricás-Vidal and José Miguel Tricás-Moreno

Foods 2023, 12(21), 4030; https://doi.org/10.3390/foods12214030 - 5 Nov 2023

Cited by 2 | Viewed by 1677

Abstract

The consumption of vegetables is one of the fundamentals of a healthy diet. The purposes of the present study were to describe the frequency of consumption of vegetables in the general Spanish population and to explore the relations between the consumption of vegetables [...] Read more.

The consumption of vegetables is one of the fundamentals of a healthy diet. The purposes of the present study were to describe the frequency of consumption of vegetables in the general Spanish population and to explore the relations between the consumption of vegetables and sex, age, cohabitation circumstances, educational level, and body mass index (BMI). Methods: An analytical cross-sectional study was accomplished based on data from the European Health Survey in Spain (2020). Results: A total of 20,745 (52.1% women) subjects with a median age of 54 years old were included. Only 2.8% of them ate vegetables at least three times a day. The adjusted generalized linear model showed that being a woman increased the odds of consuming vegetables at least three times a day by 1.666 times (p < 0.001). Not cohabiting as a couple decreased the odds by 0.783 (p < 0.001). Having studied at a university increased the odds by 1.812 times (p < 0.001) and possessing a certificate of higher education by 1.408 (p = 0.030). Being overweight decreased the odds by 0.924 (p = 0.006). For every additional year of age, the odds of consuming vegetables at least three times a day increased by 1.3% (p < 0.001). Conclusions: The vast majority of the general Spanish population did not consume an optimal amount of vegetables. Women, people with higher levels of education, and older individuals reported having a more frequent intake of vegetables. Not cohabiting as a couple and being overweight were related to a less frequent intake of vegetables. Full article

(This article belongs to the Section Food Nutrition)

14 pages, 304 KiB

Open AccessArticle

Antioxidant Properties of Chokeberry Products—Assessment of the Composition of Juices and Fibers

by Ewa Olechno, Anna Puścion-Jakubik, Jolanta Soroczyńska, Katarzyna Socha, Monika Cyuńczyk and Małgorzata Elżbieta Zujko

Foods 2023, 12(21), 4029; https://doi.org/10.3390/foods12214029 - 5 Nov 2023

Cited by 3 | Viewed by 1676

Abstract

Chokeberry fruits are a rich source of bioactive ingredients and their beneficial effect on the body has been proven in the literature. They contain antioxidants such as polyphenols (anthocyanins, procyanidins, phenolic acids, flavonols and flavanols) but also other essential substances with health-promoting potential, [...] Read more.

Chokeberry fruits are a rich source of bioactive ingredients and their beneficial effect on the body has been proven in the literature. They contain antioxidants such as polyphenols (anthocyanins, procyanidins, phenolic acids, flavonols and flavanols) but also other essential substances with health-promoting potential, such as vitamin C and elements. Providing the right amount of these ingredients is very important for maintaining health and preventing the effects of oxidative stress. The aim of the study was to assess the content of antioxidant elements (magnesium—Mg) and trace elements (copper—Cu, iron—Fe, manganese—Mn, selenium—Se and zinc—Zn), with the antioxidant potential being measured using the FRAP method, along with total anthocyanin, total flavonoid and total polyphenol content (TPC) in 25 chokeberry juices and 6 chokeberry fibers sourced from conventional and organic farming. All chokeberry juices and chokeberry fibers available on the Polish market at that time were ordered for testing. The studied juices came from concentrate (FC) and not from concentrate (NFC). Taking into account the mineral content, it was shown that both chokeberry juices and fibers contained the highest amount of Mg and the lowest amount of Se. The FRAP value was significantly higher (p < 0.05) in organic juices compared to conventional ones as well as being higher (p < 0.05) in NFC juices compared to FC juices. NFC juices were also characterized by their higher concentrations of TPC, total flavonoid and total anthocyanin levels (p < 0.05) compared to FC juices. Consumption of 100 g of chokeberry juice can cover from 149.5 to 3177.0% of the daily requirement for Cu, 6.8–32.4% for Mn, 2.8–6.1% for Mg, 0.9–7.4% for Se, 0.2–3.7% for Fe, 0.3–1.2% for Zn and 8.3–34.5% for vitamin C. In turn, the consumption of 10 g of fiber can cover 4.3–32.0% of the daily requirement for Fe, 0.6–9.0% for Se, 3.7–8.2% for Cu, 2.2–3.8% for Mg, 0.6–9.0% for Se, 0.9–8.5% for Zn and 0.5–0.7%% for vitamin C. Chokeberry products can be a valuable component of a healthy diet. Full article

(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits—Volume II)

17 pages, 712 KiB

Open AccessArticle

Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs

by Jun Sun, Jialei Wang, Wan Lin, Baochang Li, Ruipeng Ma, Yuqian Huang and Mohammed Obadi

Foods 2023, 12(21), 4028; https://doi.org/10.3390/foods12214028 - 4 Nov 2023

Cited by 5 | Viewed by 1711

Abstract

Preserved egg white (PEW) has excellent gelling properties but is susceptible to the freshness of raw eggs. In this study, the correlation between the comprehensive freshness index (CFI) of raw eggs and the gelling properties of alkali-induced egg white gel (EWG) was elucidated. [...] Read more.

Preserved egg white (PEW) has excellent gelling properties but is susceptible to the freshness of raw eggs. In this study, the correlation between the comprehensive freshness index (CFI) of raw eggs and the gelling properties of alkali-induced egg white gel (EWG) was elucidated. Results showed that the CFI, established by a principal component analysis (PCA) and stepwise regression analysis (SRA) methods, can be used to predict the freshness of duck eggs under storage conditions of 25 °C and 4 °C. A correlation analysis demonstrated that the CFI showed a strong negative correlation with the hardness and chewiness of alkali-induced EWG and a strong positive correlation with resilience within 12 days of storage at 25 °C and 20 days at 4 °C (p < 0.01). It might be due to the decrease in α-helix and disulfide bonds, as well as the hydrophobic interactions showing a first decrease and then an increase within the tested days. This study can provide an important theoretical basis for preserved egg pickling. Full article

(This article belongs to the Special Issue Processing and Physicochemical Research of Egg Products)

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27 pages, 1370 KiB

Open AccessReview

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

by Jingya Qian, Di Chen, Yizhong Zhang, Xianli Gao, Ling Xu, Guoqiang Guan and Feng Wang

Foods 2023, 12(21), 4027; https://doi.org/10.3390/foods12214027 - 4 Nov 2023

Cited by 16 | Viewed by 3292

Abstract

Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, [...] Read more.

Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency. Full article

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

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12 pages, 722 KiB

Open AccessArticle

The Effect of Exogenous Cadmium and Zinc Applications on Cadmium, Zinc and Essential Mineral Bioaccessibility in Three Lines of Rice That Differ in Grain Cadmium Accumulation

by Michael Tavarez, Michael A. Grusak and Renuka P. Sankaran

Foods 2023, 12(21), 4026; https://doi.org/10.3390/foods12214026 - 4 Nov 2023

Cited by 1 | Viewed by 1602

Abstract

Millions of people around the world rely on rice (Oryza sativa) for a significant portion of daily calories, but rice is a relatively poor source of essential micronutrients like iron and zinc. Rice has been shown to accumulate alarmingly high concentrations [...] Read more.

Millions of people around the world rely on rice (Oryza sativa) for a significant portion of daily calories, but rice is a relatively poor source of essential micronutrients like iron and zinc. Rice has been shown to accumulate alarmingly high concentrations of toxic elements, such as cadmium. Cadmium in foods can lead to renal failure, bone mineral density loss, cancer, and significant neurotoxicological effects. Several strategies to limit cadmium and increase micronutrient density in staple food crops like rice have been explored, but even when cadmium concentrations are reduced by a management strategy, total cadmium levels in rice grain are an unreliable means of estimating human health risk because only a fraction of the minerals in grains are bioaccessible. The goal of this work was to assess the influence of cadmium and zinc supplied to plant roots on the bioaccessibility of cadmium and essential minerals from grains of three rice lines (GSOR 310546/low grain Cd, GSOR 311667/medium grain Cd, and GSOR 310428/high grain Cd) that differed in grain cadmium accumulation. Treatments consisted of 0 μM Cd + 2 μM Zn (c0z2), 1 μM Cd + 2 μM Zn (c1z2), or 1 μM Cd + 10 μM Zn (c1z10). Our results revealed that an increased grain cadmium concentration does not always correlate with increased cadmium bioaccessibility. Among the three rice lines tested, Cd bioaccessibility increased from 2.5% in grains from the c1z2 treatment to 17.7% in grains from the c1z10 treatment. Furthermore, Cd bioccessibility in the low-Cd-accumulating line was significantly higher than the high line in c1z10 treatment. Zinc bioaccessibility increased in the high-cadmium-accumulating line when cadmium was elevated in grains, and in the low-cadmium line when both cadmium and zinc were increased in the rice grains. Our results showed that both exogenous cadmium and elevated zinc treatments increased the bioaccessibility of other minerals from grains of the low- or high-grain cadmium lines of rice. Differences in mineral bioaccessibility were dependent on rice line. Calculations also showed that increased cadmium bioaccessibility correlated with increased risk of dietary exposure to consumers. Furthermore, our results suggest that zinc fertilization increased dietary exposure to cadmium in both high and low lines. This information can inform future experiments to analyze genotypic effects of mineral bioavailability from rice, with the goal of reducing cadmium absorption while simultaneously increasing zinc absorption from rice grains. Full article

(This article belongs to the Special Issue Elements in Food: Detection, Bioaccessibility and Food Fortification)

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16 pages, 1183 KiB

Open AccessArticle

Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin

by Elías Arilla, Javier Martínez-Monzó, Maria Simona Chiş, Anca Corina Fǎrcaş, Sonia Ancuţa Socaci, Pilar Codoñer-Franch, Purificación García-Segovia and Marta Igual

Foods 2023, 12(21), 4025; https://doi.org/10.3390/foods12214025 - 3 Nov 2023

Cited by 1 | Viewed by 1910

Abstract

The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, [...] Read more.

The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists’ rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level. Full article

(This article belongs to the Special Issue Factors Influencing Public Acceptance of Innovative Food Technologies and Products)

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22 pages, 9838 KiB

Open AccessArticle

Design of an Artificial Intelligence of Things-Based Sesame Oil Evaluator for Quality Assessment Using Gas Sensors and Deep Learning Mechanisms

by Hao-Hsiang Ku, Ching-Fu Lung and Ching-Ho Chi

Foods 2023, 12(21), 4024; https://doi.org/10.3390/foods12214024 - 3 Nov 2023

Viewed by 1413

Abstract

Traditional oil quality measurement is mostly based on chemical indicators such as acid value, peroxide value, and p-anisidine value. This process requires specialized knowledge and involves complex steps. Hence, this study designs and proposes a Sesame Oil Quality Assessment Service Platform, which [...] Read more.

Traditional oil quality measurement is mostly based on chemical indicators such as acid value, peroxide value, and p-anisidine value. This process requires specialized knowledge and involves complex steps. Hence, this study designs and proposes a Sesame Oil Quality Assessment Service Platform, which is composed of an Intelligent Sesame Oil Evaluator (ISO Evaluator) and a Cloud Service Platform. Users can quickly assess the quality of sesame oil using this platform. The ISO Evaluator employs Artificial Intelligence of Things (AIoT) sensors to detect changes in volatile gases and the color of the oil during storage. It utilizes deep learning mechanisms, including Artificial Neural Network (ANN), Convolutional Neural Network (CNN), and Long Short-Term Memory (LSTM) to determine and evaluate the quality of the sesame oil. Evaluation results demonstrate that the linear discriminant analysis (LDA) value is 95.13. The MQ2, MQ3, MQ4, MQ7, and MQ8 sensors have a positive correlation. The CNN combined with an ANN model achieves a Mean Absolute Percentage Error (MAPE) of 8.1820% for predicting oil quality, while the LSTM model predicts future variations in oil quality indicators with a MAPE of 0.44%. Finally, the designed Sesame Oil Quality Assessment Service Platform effectively addresses issues related to digitization, quality measurement, supply quality observation, and scalability. Full article

(This article belongs to the Special Issue New Technology for Food Quality and Safety Analysis)

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13 pages, 1317 KiB

Open AccessArticle

Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil

by África Fernández-Prior, Alejandra Bermúdez-Oria, Fátima Rubio-Senent, Álvaro Villanueva-Lazo, Juan Fernández-Bolaños and Guillermo Rodríguez-Gutiérrez

Foods 2023, 12(21), 4023; https://doi.org/10.3390/foods12214023 - 3 Nov 2023

Cited by 1 | Viewed by 1042

Abstract

The pomace olive oil sector needs to improve its use of the main olive oil by-product, called alperujo, which is currently used mainly for combustion after extraction of pomace oil, with all the problems this process entails due to the high degree of [...] Read more.

The pomace olive oil sector needs to improve its use of the main olive oil by-product, called alperujo, which is currently used mainly for combustion after extraction of pomace oil, with all the problems this process entails due to the high degree of humidity, organic load and phytotoxic substances. In this work, a solution at an industrial level that uses thermo-malaxation at a temperature close to 65 °C for one or two hours followed by centrifugation in three phases is proposed. In this way, over 40% of the pomace oil that is rich in minor compounds, a solid with a lower degree of humidity (55%), and a liquid aqueous fraction that is rich in bioactive compounds such as phenolics and sugars are obtained. This aqueous fraction can be treated through subsequent storage stages to increase its content of the main phenolic, hydroxytyrosol, to up to 1.77 g/L, decreasing its percentage of insoluble solids by up to 1.9%, making it possible to obtain extracts that are rich in hydroxytyrosol using systems that are commonly in place at the industrial level. The aqueous fraction, without phenolics, could be used for energy production. A solid with a slightly higher fat content than the initial alperujo remains, thus the rest of the oil content can be extracted from it using solvent, making it, once defatted, suitable for application in subsequent bioprocesses. Full article

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

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13 pages, 887 KiB

Open AccessArticle

The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

by Fatemeh Zeraat Pisheh, Fereshteh Falah, Farideh Sanaei, Alireza Vasiee, Hossein Zanganeh, Farideh Tabatabaee Yazdi and Salam A. Ibrahim

Foods 2023, 12(21), 4022; https://doi.org/10.3390/foods12214022 - 3 Nov 2023

Cited by 2 | Viewed by 1448

Abstract

This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract [...] Read more.

This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period. Full article

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

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11 pages, 1316 KiB

Open AccessArticle

Characterization of the Toxigenic Potential of Bacillus cereus sensu lato Isolated from Raw Berries and Their Products

by Márcia Oliveira, Marta Carvalho and Paula Teixeira

Foods 2023, 12(21), 4021; https://doi.org/10.3390/foods12214021 - 3 Nov 2023

Cited by 3 | Viewed by 1391

Abstract

Bacillus cereus is estimated to be responsible for 1.4–12% of all food poisoning outbreaks worldwide. The objective of this study was to investigate the toxigenic potential of 181 isolates of B. cereus previously recovered from different types of berries and berry products (strawberries, [...] Read more.

Bacillus cereus is estimated to be responsible for 1.4–12% of all food poisoning outbreaks worldwide. The objective of this study was to investigate the toxigenic potential of 181 isolates of B. cereus previously recovered from different types of berries and berry products (strawberries, raspberries, blackberries, and blueberries) by assessing the presence of enterotoxin genes (hblA, hblC, hblD, nheA, nheB, nheC, and cytK) and an emetic toxin cereulide synthetase gene (ces). The cytotoxic activity on Caco-2 cells was also evaluated for the two isolates containing the gene cytK. Twenty-three toxigenic profiles were found. The nheABC (91.7%) and hblACD (89.0%) complexes were the most prevalent among the isolates, while the cytK and ces genes were detected in low percentages, 1.1% and 3.3%, respectively. In addition, the nheABC/hblACD complex and ces genes were detected in isolates recovered throughout the production process of blackberries and strawberries. The cytotoxic activity on Caco-2 cells was also observed to be greater than 60% for isolates containing the cytK gene. Full article

(This article belongs to the Section Food Microbiology)

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18 pages, 574 KiB

Open AccessArticle

Carcass Yields and Meat Composition of Roosters of the Portuguese Autochthonous Poultry Breeds: “Branca”, “Amarela”, “Pedrês Portuguesa”, and “Preta Lusitânica”

by Márcio Meira, Isabel M. Afonso, Rebeca Cruz, Júlio Cesar Lopes, Raquel S. Martins, Jéssica Domingues, Virgínia Ribeiro, Rui Dantas, Susana Casal and Nuno V. Brito

Foods 2023, 12(21), 4020; https://doi.org/10.3390/foods12214020 - 3 Nov 2023

Cited by 1 | Viewed by 1524

Abstract

Poultry meat is an important part of the human diet, and the valorisation of autochthonous breeds is a determinant for the sustainability of the rural areas. The increasing demand for niche products demands for better knowledge of the carcass characteristics and meat quality [...] Read more.

Poultry meat is an important part of the human diet, and the valorisation of autochthonous breeds is a determinant for the sustainability of the rural areas. The increasing demand for niche products demands for better knowledge of the carcass characteristics and meat quality of these local populations. The present study aims to characterise the roosters’ meat from the “Branca” (BR), “Amarela” (AM), “Pedrês Portuguesa” (PP), and “Preta Lusitânica” (PL) breeds. A total of 80 birds (n = 20 per breed) between 38 and 42 weeks old were slaughtered. The physicochemical and nutritional composition were determined in the breast and drumstick meat. The meat of the PL breed had a higher (p ≤ 0.05) pH value, the AM meat revealed a water-holding capacity (WHC) of superior value and moisture content (p ≤ 0.05), while the BR breed had the highest (p ≤ 0.05) ash content. On the other hand, it was observed that the PP meat had a higher (p ≤ 0.05) yellowness index (b*). The breast meat exhibited, in all breeds, a lower pH value, WHC, redness (a*), and lipid content and greater (p ≤ 0.05) lightness (L*), b*, moisture, and ash and protein contents compared to the drumstick. Furthermore, it presented higher (p ≤ 0.05) K, P, and Mg contents and a superior proportion of total and sensorial relevant amino acids. Regarding the fatty acid profile, the breed differences were more significant in the drumstick, with the AM breed lipids presenting a higher (p ≤ 0.05) percentage of MUFAs in the fat, a lower atherogenic index, and a higher (p ≤ 0.05) value for the hypocholesterolemic/hypercholesterolemic fatty acids ratio, while the BR breed lipids presented a higher (p ≤ 0.05) percentage of PUFAs and PUFAs/SFAs ratio and a lower n-6/n-3 ratio. Considering the results obtained, it can be concluded that the meat from these breeds is a wholesome dietary option, distinguished by a favourable overall nutritional composition marked by elevated protein content, reduced lipid amounts, and amino and fatty acid profiles with desirable nutritional indices. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

14 pages, 338 KiB

Open AccessArticle

The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium

by Raphaëlle Minutillo, Barbara Pirard, Abdelhak Fatihi, Marina Cavaiuolo, Donatien Lefebvre, Amaury Gérard, Bernard Taminiau, Yacine Nia, Jacques-Antoine Hennekinne, Georges Daube and Antoine Clinquart

Foods 2023, 12(21), 4019; https://doi.org/10.3390/foods12214019 - 3 Nov 2023

Cited by 4 | Viewed by 1885

Abstract

A Staphyloccoccus aureus is one of the leading causes of food poisoning outbreaks (FPOs) worldwide. Staphylococcal food poisoning (SFP) is induced by the ingestion of food containing sufficient levels of staphylococcal enterotoxins (SEs). Currently, 33 SEs and SE-like toxins (SEls) have been described [...] Read more.

A Staphyloccoccus aureus is one of the leading causes of food poisoning outbreaks (FPOs) worldwide. Staphylococcal food poisoning (SFP) is induced by the ingestion of food containing sufficient levels of staphylococcal enterotoxins (SEs). Currently, 33 SEs and SE-like toxins (SEls) have been described in the literature, but only five named “classical” enterotoxins are commonly investigated in FPOs due to lack of specific routine analytical techniques. The aims of this study were to (i) establish the genetic profile of strains in a variety of artisanal cheeses (n = 30) in Belgium, (ii) analyze the expression of the SE(l)s by these strains and (iii) compare the output derived from the different analytical tools. Forty-nine isolates of S. aureus were isolated from ten Belgian artisanal cheeses and were analyzed via microbiological, immunological, liquid chromatography mass spectrometry, molecular typing and genetic methods. The results indicated that classical SEs were not the dominant SEs in the Belgian artisanal cheeses that were analyzed in this study, and that all S. aureus isolates harbored at least one gene encoding a new SE(l). Among the new SE(l)s genes found, some of them code for enterotoxins with demonstrated emetic activity and ecg-enterotoxins. It is worth noting that the involvement of some of these new SEs has been demonstrated in SFP outbreaks. Thus, this study highlighted the importance of the development of specific techniques for the proper investigation of SFP outbreaks. Full article

(This article belongs to the Section Dairy)

11 pages, 1985 KiB

Open AccessArticle

Dynamics of Active Fluorescent Units (AFU) and Water Activity (a_w) Changes in Probiotic Products—Pilot Study

by Katarzyna Sielatycka, Joanna Śliwa-Dominiak, Martyna Radaczyńska, Wojciech Juzwa, Mariusz Kaczmarczyk, Wojciech Marlicz, Karolina Skonieczna-Żydecka and Igor Łoniewski

Foods 2023, 12(21), 4018; https://doi.org/10.3390/foods12214018 - 3 Nov 2023

Viewed by 2835

Abstract

The flow cytometry method (FCM) is a widely renowned practice increasingly used to assess the microbial viability of probiotic products. Additionally, the measurement of water activity (a_w) can be used to confirm the presence of viable cells in probiotic products throughout [...] Read more.

The flow cytometry method (FCM) is a widely renowned practice increasingly used to assess the microbial viability of probiotic products. Additionally, the measurement of water activity (a_w) can be used to confirm the presence of viable cells in probiotic products throughout their shelf lives. The aim of this study was to investigate the correlation between changes in a_w and variations in active fluorescent units (AFU), a unit commonly used in flow cytometry method, during the aging of probiotic products containing freeze-dried bacteria. We controlled the stability of probiotic products for bacterial counts (using ISO 19344 method) and a_w levels in commercially available capsules containing freeze-dried bacteria such as Lactobacillus sp. or combinations of Lactobacillus sp. and Bifidobacterium sp. in standard conditions (25 ± 2 °C and 60% relative humidity) over a period of 24 months. During this time, the bacterial contents decreased by 0.12 Log₁₀ in the single-strain product, by 0.16 Log₁₀ in the two-strain product and by 0.26 Log₁₀ in the multi-strain product. With the increase in a_w, the number of bacteria decreased but the a_w at the end point of the stability study did not exceed 0.15 in each of the three tested products. FCM combined with a_w is a prospective analysis that can be used to assess the stability of probiotic products, both for its ability to detect bacterial viability and for practical (analysis time) and economic reasons. Full article

(This article belongs to the Collection Probiotics Research and Innovation in Functional Food Production)

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34 pages, 2506 KiB

Open AccessReview

Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation

by Monisha Soni, Arati Yadav, Akash Maurya, Somenath Das, Nawal Kishore Dubey and Abhishek Kumar Dwivedy

Foods 2023, 12(21), 4017; https://doi.org/10.3390/foods12214017 - 3 Nov 2023

Cited by 7 | Viewed by 2329

Abstract

Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils [...] Read more.

Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Process Modeling, Optimisation and Control")

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