Foods

15 pages, 2411 KiB

Open AccessArticle

Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles

by Diego Morales, Laura de la Fuente-Nieto, Pedro Marco and Eva Tejedor-Calvo

Foods 2024, 13(13), 2162; https://doi.org/10.3390/foods13132162 - 8 Jul 2024

Viewed by 946

Abstract

The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks [...] Read more.

The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using alternative substrates instead of tea leaves. In this work, two truffle species (Tuber melanosporum, TMEL; Tuber aestivum, TAES) and three different symbiotic consortia of bacteria and yeasts (SCOBYs: SC1, SC2, and SC3) were tested. Fermentation (21 days) was monitored in terms of physicochemical (pH, viscosity), biochemical (total carbohydrates, alcohol, soluble proteins, phenolic compounds), and sensory attributes (volatile organic compounds, VOCs). The obtained pH ranges were adequate, alcohol levels were undetectable or very low, and sugar content was lower than in traditional kombuchas or other beverages. In most cases, the usual bottling time could be applied (7–10 days), although longer fermentations are recommended (14 days) to reach higher protein and phenolic compounds contents. Truffle kombuchas produced up to 51 volatile organic compounds (alcohols, acids, esters, ketones, and aldehydes, among others), with TMEL showing a more complex profile than TAES. During the first week, acidic compound production was observed, especially acetic acid. Similar behavior in the VOC profile was reported with different SCOBYs. Full article

(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)

► Show Figures

Figure 1

22 pages, 324 KiB

Open AccessArticle

Evaluation of the Quality of Guinea Fowl (Numida meleagris) Eggs from Free-Range Farming Depending on the Storage Period and Age of Laying Hens

by Mateusz Bucław, Michalina Adaszyńska-Skwirzyńska, Danuta Majewska, Danuta Szczerbińska and Małgorzata Dzięcioł

Foods 2024, 13(13), 2161; https://doi.org/10.3390/foods13132161 - 8 Jul 2024

Viewed by 825

Abstract

The aim of the study was to determine the changes occurring in the eggs of helmeted guinea fowl (Numida meleagris) from free-range farming in relation to the laying season and storage time. The experimental material consisted of 360 guinea fowl eggs, [...] Read more.

The aim of the study was to determine the changes occurring in the eggs of helmeted guinea fowl (Numida meleagris) from free-range farming in relation to the laying season and storage time. The experimental material consisted of 360 guinea fowl eggs, collected in the first, second and third laying seasons and stored for 7, 14 and 21 days. After each period, physical and physicochemical characteristics of the eggs were determined, as well as the basic chemical composition and mineral content of the albumen and yolk and the yolk fatty acid profile. The age of the guinea fowls affected certain physical parameters of the eggs. The egg weight, shape index and shell thickness increased with the age of the laying hens; however, a decrease in the proportion of shell in the egg was demonstrated. Storage time had a significant effect on egg weight, weight loss during storage and air cell height. Significant differences were found in the chemical composition of guinea fowl eggs depending on the age of the laying hens. Eggs obtained from older laying hens were characterized by higher yolk fat content and lower ash content, while the albumen contained higher water content and lower ash content. During the three-year laying period, changes were observed in the mineral composition of the eggs. The fatty acid profile underwent significant changes; however, no important differences were observed in the total content of SFA, MUFA, PUFA and n-6 fatty acids. Conversely, significant differences were found for n-3 acids and the n-6/n-3 ratio. Eggs in the first and second laying seasons exhibited the most favorable composition. The slow dynamics of changes occurring in successive laying seasons and egg storage time indicated that the raw material studied was safe and could be used by consumers Full article

(This article belongs to the Special Issue Eggs and Egg Products: Production, Processing, and Safety)

19 pages, 2004 KiB

Open AccessArticle

Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants

by Natália Čmiková, Przemysław Łukasz Kowalczewski, Dominik Kmiecik, Aneta Tomczak, Agnieszka Drożdżyńska, Mariusz Ślachciński, Jakub Królak and Miroslava Kačániová

Foods 2024, 13(13), 2160; https://doi.org/10.3390/foods13132160 - 8 Jul 2024

Cited by 1 | Viewed by 2041

Abstract

Microalgae are exceptional organisms from a nutritional perspective, boasting an array of bioactive compounds that have long justified their incorporation into human diets. In this study, we explored the potential of five microalgae species: Nannochloropsis sp., Tetraselmis chuii, Chaetoceros muelleri, Thalassiosira [...] Read more.

Microalgae are exceptional organisms from a nutritional perspective, boasting an array of bioactive compounds that have long justified their incorporation into human diets. In this study, we explored the potential of five microalgae species: Nannochloropsis sp., Tetraselmis chuii, Chaetoceros muelleri, Thalassiosira weissflogii, and Tisochrysis lutea. We conducted comprehensive analyses of their nutritional profiles, encompassing protein content, individual amino acid composition, mineral and trace element levels, fatty acid profiles (including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs)), polyphenol compositions, and vitamin B content. The antioxidant activity of the ethanolic extracts was evaluated using two methods: ABTS and DPPH radical scavenging assay. The total protein content of the microalgae ranged from 34.09 ± 0.39% to 42.45 ± 0.18%, with the highest concentration observed in T. weissflogii. Essential amino acids such as histidine, threonine, lysine, valine, isoleucine, leucine, phenylalanine, and methionine were present in concentrations ranging from 0.53 ± 0.02 to 12.55 ± 2.21 g/16 g N. Glutamic acid emerged as the most abundant amino acid, with concentrations ranging from 6.73 ± 0.82 to 12.55 ± 2.21 g/16 g N. Among the microalgae species, T. chuii exhibited the highest concentrations of calcium (Ca) and manganese (Mn), while C. muelleri showed prominence in magnesium (Mg), sodium (Na), and iron (Fe). T. weissflogii stood out for its potassium (K) content, and T. lutea contained notable amounts of copper (Cu), zinc (Zn), and lead (Pb). Regarding fatty acid profiles, Nannochloropsis sp. and T. chuii were predominantly composed of SFA, while C. muelleri and T. weissflogii were rich in MUFA. PUFAs dominated the fatty acid profile of T. lutea, which also exhibited the most diverse range of polyphenolic substances. We also analyzed the B vitamin content, with T. lutea displaying the highest concentrations of niacin (B₃) and riboflavin (B₂). Antioxidant activity was confirmed for all microalgae tested using DPPH and ABTS radical IC₅₀ (mg/mL) converted to Trolox equivalent (TEAC). These findings underscore the substantial potential of the examined microalgae species as sources of biologically valuable substances characterized by rapid growth and relatively undemanding cultivation conditions. Full article

(This article belongs to the Special Issue Plant-Based Food：From Nutritional Value to Health Benefits)

► Show Figures

Figure 1

18 pages, 4825 KiB

Open AccessArticle

Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate–High-Methoxyl Pectin Complex

by Zhe Yu, Li Zhou, Zhe Chen, Ling Chen, Kunqiang Hong, Dongping He and Fenfen Lei

Foods 2024, 13(13), 2159; https://doi.org/10.3390/foods13132159 - 8 Jul 2024

Viewed by 954

Abstract

In this study, the whey protein isolate–high-methoxyl pectin (WPI-HMP) complex prepared by electrostatic interaction was utilized as an emulsifier in the preparation of docosahexaenoic acid (DHA) algal oils in order to improve their physicochemical properties and oxidation stability. The results showed that the [...] Read more.

In this study, the whey protein isolate–high-methoxyl pectin (WPI-HMP) complex prepared by electrostatic interaction was utilized as an emulsifier in the preparation of docosahexaenoic acid (DHA) algal oils in order to improve their physicochemical properties and oxidation stability. The results showed that the emulsions stabilized using the WPI-HMP complex across varying oil-phase volume fractions (30–70%) exhibited consistent particle size and enhanced stability compared to emulsions stabilized solely using WPI or HMP at different ionic concentrations and heating temperatures. Furthermore, DHA algal oil emulsions stabilized using the WPI-HMP complex also showed superior storage stability, as they exhibited no discernible emulsification or oil droplet overflow and the particle size variation remained relatively minor throughout the storage at 25 °C for 30 days. The accelerated oxidation of the emulsions was assessed by measuring the rate of DHA loss, lipid hydroperoxide levels, and malondialdehyde levels. Emulsions stabilized using the WPI-HMP complex exhibited a lower rate of DHA loss and reduced levels of lipid hydroperoxides and malondialdehyde. This indicated that WPI-HMP-stabilized Pickering emulsions exhibit a greater rate of DHA retention. The excellent stability of these emulsions could prove valuable in food processing for DHA nutritional enhancement. Full article

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

► Show Figures

Graphical abstract

15 pages, 4231 KiB

Open AccessArticle

Physicochemical and Rheological Properties of Degraded Konjac Gum by Abalone (Haliotis discus hannai) Viscera Enzyme

by Zhao-Ming Lin, Jia-Xin Wen, Duan-Quan Lin, Kang Liu, Yu-Lei Chen, Song Miao, Min-Jie Cao and Le-Chang Sun

Foods 2024, 13(13), 2158; https://doi.org/10.3390/foods13132158 - 8 Jul 2024

Viewed by 972

Abstract

In the present study, a new degraded konjac glucomannan (DKGM) was prepared using a crude enzyme from abalone (Haliotis discus hannai) viscera, and its physicochemical properties were investigated. After enzymatic hydrolysis, the viscosity of KGM obviously decreased from 15,500 mPa·s to [...] Read more.

In the present study, a new degraded konjac glucomannan (DKGM) was prepared using a crude enzyme from abalone (Haliotis discus hannai) viscera, and its physicochemical properties were investigated. After enzymatic hydrolysis, the viscosity of KGM obviously decreased from 15,500 mPa·s to 398 mPa·s. The rheological properties analysis of KGM and DKGMs revealed that they were pseudoplastic fluids, and pseudoplasticity, viscoelasticity, melting temperature, and gelling temperature significantly decreased after enzymatic hydrolysis, especially for KGM-180 and KGM-240. In addition, the molecular weight of KGM decreased from 1.80 × 10⁶ Da, to 0.45 × 10⁶ Da and the polydispersity index increased from 1.17 to 1.83 after 240 min of degradation time. Compared with natural KGM, the smaller particle size distribution of DKGM further suggests enzyme hydrolysis reduces the aggregation of molecular chains with low molecular weight. FT-IR and FESEM analyses showed that the fragmented KMG chain did not affect the structural characteristics of molecular monomers; however, the dense three-dimensional network microstructure formed by intermolecular interaction changed to fragment microstructure after enzyme hydrolysis. These results revealed that the viscosity and rheological properties of KGM could be controlled and effectively changed using crude enzymes from abalone viscera. This work provides theoretical guidance for the promising application of DKGM in the food industry. Full article

(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application—Volume II)

► Show Figures

Figure 1

21 pages, 2224 KiB

Open AccessReview

The Role of Nondigestible Oligosaccharides in Alleviating Human Chronic Diseases by Regulating the Gut Microbiota: A Review

by Meiyu Yuan, Zhongwei Zhang, Tongying Liu, Hua Feng, Yuhuan Liu and Kai Chen

Foods 2024, 13(13), 2157; https://doi.org/10.3390/foods13132157 - 8 Jul 2024

Viewed by 1359

Abstract

The gut has been a focus of chronic disease research. The gut microbiota produces metabolites that act as signaling molecules and substrates, closely influencing host health. Nondigestible oligosaccharides (NDOs), as a common dietary fiber, play an important role in regulating the structure and [...] Read more.

The gut has been a focus of chronic disease research. The gut microbiota produces metabolites that act as signaling molecules and substrates, closely influencing host health. Nondigestible oligosaccharides (NDOs), as a common dietary fiber, play an important role in regulating the structure and function of the gut microbiota. Their mechanism of action is mainly attributed to providing a carbon source as specific probiotics, producing related metabolites, and regulating the gut microbial community. However, due to the selective utilization of oligosaccharides, some factors, such as the type and structure of oligosaccharides, have different impacts on the composition of microbial populations and the production of metabolites in the colon ecosystem. This review systematically describes the key factors influencing the selective utilization of oligosaccharides by microorganisms and elaborates how oligosaccharides affect the host’s immune system, inflammation levels, and energy metabolism by regulating microbial diversity and metabolic function, which in turn affects the onset and progress of chronic diseases, especially diabetes, obesity, depression, intestinal inflammatory diseases, and constipation. In this review, we re-examine the interaction mechanisms between the gut microbiota and its associated metabolites and diseases, and we explore new strategies for promoting human health and combating chronic diseases through dietary interventions. Full article

(This article belongs to the Special Issue Healthy Foods and Nutraceuticals: Exploring Their Value)

► Show Figures

Graphical abstract

16 pages, 8227 KiB

Open AccessArticle

Multisensory Food Experiences in Northern Norway: An Exploratory Study

by Huy Tran, Nina Veflen, Eva J. B. Jørgensen and Carlos Velasco

Foods 2024, 13(13), 2156; https://doi.org/10.3390/foods13132156 - 8 Jul 2024

Viewed by 813

Abstract

Intrinsic and extrinsic sensory elements influence our food experiences. However, most research on extrinsic multisensory aspects of food has centered on WEIRD (White, Educated, Industrialized, Rich, and Democratic) urban participants. This study breaks from this trend by investigating multisensory food experiences in the [...] Read more.

Intrinsic and extrinsic sensory elements influence our food experiences. However, most research on extrinsic multisensory aspects of food has centered on WEIRD (White, Educated, Industrialized, Rich, and Democratic) urban participants. This study breaks from this trend by investigating multisensory food experiences in the context of Northern Norway, a region characterized by distinct seasonal shifts, harsh arctic weather, unique atmospheric phenomena (e.g., the midnight sun and northern lights), limited food growth opportunities, and a rich Sámi cultural heritage. Our aim was to unravel the formation and development of multisensory food experiences within a culturally and environmentally specific framework. Our exploratory research used participant observation and interviews, involving four researchers from diverse backgrounds who closely examined multisensory food experiences within four Northern Norwegian food-related tourism businesses, all infused with Sámi cultural elements. Our findings suggest four major themes: (1) Experience elements, involving elements associated with plants, animals, and inanimate objects; (2) Bipolar concepts, which refer to opposing dimensions where experience elements varied, notably in the interplay between Sámi and Norwegian traditions; (3) Sensory stories, which highlight the narratives, enriching the eating experience with context, such as tales of dining under the captivating northern lights; and (4) Values, which indicate guiding principles shaping these experiences on a broader scale, emphasizing support for local traditions and culture. Our main contribution is the presentation of a new contextual framework of multisensory food experiences, which can be applicable to studying food experiences in other contexts. Full article

(This article belongs to the Special Issue The Human Senses in Food and Healthy Eating: Recent Advances and Future Perspectives)

► Show Figures

Figure 1

55 pages, 4263 KiB

Open AccessEditor’s ChoiceReview

Aloe vera―An Extensive Review Focused on Recent Studies

by Alessia Catalano, Jessica Ceramella, Domenico Iacopetta, Maria Marra, Filomena Conforti, Francesca R. Lupi, Domenico Gabriele, Fernanda Borges and Maria Stefania Sinicropi

Foods 2024, 13(13), 2155; https://doi.org/10.3390/foods13132155 - 8 Jul 2024

Cited by 1 | Viewed by 4759

Abstract

Since ancient times, Aloe vera L. (AV) has attracted scientific interest because of its multiple cosmetic and medicinal properties, attributable to compounds present in leaves and other parts of the plant. The collected literature data show that AV and its products have a [...] Read more.

Since ancient times, Aloe vera L. (AV) has attracted scientific interest because of its multiple cosmetic and medicinal properties, attributable to compounds present in leaves and other parts of the plant. The collected literature data show that AV and its products have a beneficial influence on human health, both by topical and oral use, as juice or an extract. Several scientific studies demonstrated the numerous biological activities of AV, including, for instance, antiviral, antimicrobial, antitumor, and antifungal. Moreover, its important antidepressant activity in relation to several diseases, including skin disorders (psoriasis, acne, and so on) and prediabetes, is a growing field of research. This comprehensive review intends to present the most significant and recent studies regarding the plethora of AV’s biological activities and an in-depth analysis exploring the component/s responsible for them. Moreover, its morphology and chemical composition are described, along with some studies regarding the single components of AV available in commerce. Finally, valorization studies and a discussion about the metabolism and toxicological aspects of this “Wonder Plant” are reported. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

16 pages, 6690 KiB

Open AccessArticle

Fermented Gastrodia elata Bl. Alleviates Cognitive Deficits by Regulating Neurotransmitters and Gut Microbiota in D-Gal/AlCl₃-Induced Alzheimer’s Disease-like Mice

by Yu Wang, Min Zhao, Chunzhi Xie, Lilang Li, Ling Lin, Qiji Li, Liangqun Li, Faju Chen, Xiaosheng Yang, Juan Yang and Ming Gao

Foods 2024, 13(13), 2154; https://doi.org/10.3390/foods13132154 - 8 Jul 2024

Viewed by 1175

Abstract

Alzheimer’s disease (AD) is a common neurological disease with recognition ability loss symptoms and a major contributor to dementia cases worldwide. Gastrodia elata Bl. (GE), a food of medicine–food homology, has been reported to have a mitigating effect on memory and learning ability [...] Read more.

Alzheimer’s disease (AD) is a common neurological disease with recognition ability loss symptoms and a major contributor to dementia cases worldwide. Gastrodia elata Bl. (GE), a food of medicine–food homology, has been reported to have a mitigating effect on memory and learning ability decline. However, the effect of GE fermented by Lactobacillus plantarum, Acetobacter pasteurianus, and Saccharomyces (FGE) on alleviating cognitive deficits in AD was not studied. Mice were randomly divided into six groups, control, model, donepezil, low, medium, and high doses of FGE, and D-Galactose/Aluminum chloride (D-Gal/AlCl₃) was used to establish an AD-like mouse model. The results indicated that FGE could improve the production of neurotransmitters and relieve oxidative stress damage in AD-like mice, which was evidenced by the declined levels of amyloid-β (Aβ), Tau, P-Tau, acetylcholinesterase (AchE), and malondialdehyde (MDA), and increased acetylcholine (Ach), choline acetyltransferase (ChAT), and superoxide dismutase (SOD) levels in brain tissue. Notably, FGE could enhance the richness of the gut microbiota, especially for beneficial bacteria such as Lachnospira and Lactobacillus. Non-target metabolomics results indicated that FGE could affect neurotransmitter levels by regulating amino acid metabolic pathways to improve AD symptoms. The FGE possessed an ameliorative effect on AD by regulating neurotransmitters, oxidative stress levels, and gut microbiota and could be considered a good candidate for ameliorating AD. Full article

(This article belongs to the Special Issue Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods)

► Show Figures

Graphical abstract

14 pages, 2114 KiB

Open AccessReview

Endogenous Proteases in Sea Cucumber (Apostichopus japonicas): Deterioration and Prevention during Handling, Processing, and Preservation

by Xinru Fan, Ke Wu, Xiuhui Tian, Soottawat Benjakul, Ying Li, Xue Sang, Qiancheng Zhao and Jian Zhang

Foods 2024, 13(13), 2153; https://doi.org/10.3390/foods13132153 - 8 Jul 2024

Viewed by 915

Abstract

The sea cucumber is an essential nutrient source and a significant economic marine resource associated with successful aquaculture. However, sea cucumbers are highly susceptible to autolysis induced by endogenous protease after postmortem, and the phenomenon of body wall “melting” occurs, which seriously affects [...] Read more.

The sea cucumber is an essential nutrient source and a significant economic marine resource associated with successful aquaculture. However, sea cucumbers are highly susceptible to autolysis induced by endogenous protease after postmortem, and the phenomenon of body wall “melting” occurs, which seriously affects the food quality of products and the degree of acceptance by consumers. To satisfy the growing demand for fresh or processed sea cucumbers, we must clarify the autolysis mechanism of sea cucumbers and the methods to achieve autolysis regulation. In this paper, the factors leading to the quality deterioration and texture softening of sea cucumbers are reviewed, with emphasis on enzymatic characteristics, the autolysis mechanism, the effects of autolysis on the physicochemical properties of the body wall of the sea cucumber, and the development of potential natural protease inhibitors. We aim to provide some reference in future preservation and processing processes for sea cucumbers, promote new processing and preservation technologies, and advance the sea cucumber industry’s development. Full article

(This article belongs to the Special Issue Recent Advances in Aquatic Food Products Processing)

► Show Figures

Graphical abstract

13 pages, 1837 KiB

Open AccessArticle

Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles

by Ruiyun Chen, Xudong Yan, Mingxi Cai, Jiamei Cai, Taotao Dai, Yunfei Liu and Jianyong Wu

Foods 2024, 13(13), 2152; https://doi.org/10.3390/foods13132152 - 8 Jul 2024

Cited by 1 | Viewed by 1109

Abstract

Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to [...] Read more.

Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attributed to germination altering the basic composition of brown rice. Meanwhile, the contents of γ-aminobutyric acid, free phenolic acid, and bound phenolic acid increased by 53.43%, 21.71%, and 7.14%, respectively, while the content of resistant starch de-creased by 21.55%. Sprouting is a promising strategy for improving the edible quality and nutritional properties of brown rice noodles. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods)

► Show Figures

Figure 1

15 pages, 2006 KiB

Open AccessArticle

Bioactive Compound Profiling and Antioxidant Activity of Phytelephas tenuicaulis and Other Amazonian Fruits

by Elena Coyago-Cruz, David Valenzuela, Aida Guachamin, Gabriela Méndez, Jorge Heredia-Moya and Edwin Vera

Foods 2024, 13(13), 2151; https://doi.org/10.3390/foods13132151 - 7 Jul 2024

Viewed by 1177

Abstract

The Amazon region is home to many plant species, many of which have not been studied. The objective was to evaluate the physicochemical properties, bioactive compounds, and antioxidant activity of Phytelephas tenuicalis (tintiuk), Grias neuberthii (apai), Euterpe oleracea (acai), and Mauritia flexuosa (brown [...] Read more.

The Amazon region is home to many plant species, many of which have not been studied. The objective was to evaluate the physicochemical properties, bioactive compounds, and antioxidant activity of Phytelephas tenuicalis (tintiuk), Grias neuberthii (apai), Euterpe oleracea (acai), and Mauritia flexuosa (brown moriche). Physicochemical analyses were carried out on fresh fruit from local markets. Bioactive compounds (carotenoids, phenolics, vitamin C, and organic acids) were quantified in the freeze-dried pulp by rapid-resolution liquid chromatography (RRLC), and antioxidant activity was determined by ABTS and DPPH assays. The results showed high soluble solids (10.7 °Brix) and ascorbic acid (67.3 mg/100 g DW) in tintiuk; β-carotene (63.4 mg/100 g DW) and malic acid (19.6 g/100 g DW) in brown moriche; quercetin (944.2 mg/100 g DW) and antioxidant activity by ABTS (6.7 mmol ET/100 g DW) in apai; and citric acid (2.1 g/100 g DW) in acai. These results indicate interesting bioactive properties that could increase the consumption of these fruits nationally and internationally, benefiting local farmers and stimulating the development of new products in functional food, medicine, and cosmetics. Full article

(This article belongs to the Special Issue Physicochemical Characterization of Food Components and Their Associated Health Benefits)

► Show Figures

Figure 1

16 pages, 1159 KiB

Open AccessArticle

Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture

by Sitha Chan, Kaemwich Jantama, Chutinun Prasitpuriprecha, Supasson Wansutha, Chutchawan Phosriran, Laddawan Yuenyaow, Kuan-Chen Cheng and Sirima Suvarnakuta Jantama

Foods 2024, 13(13), 2150; https://doi.org/10.3390/foods13132150 - 7 Jul 2024

Viewed by 1203

Abstract

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for [...] Read more.

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate food-borne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 °C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 °C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

16 pages, 2973 KiB

Open AccessArticle

Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach

by Claudia Lino, David Bongiorno, Rosa Pitonzo, Serena Indelicato, Manfredi Barbera, Gabriella Di Gregorio, Domenico Pane and Giuseppe Avellone

Foods 2024, 13(13), 2149; https://doi.org/10.3390/foods13132149 - 6 Jul 2024

Viewed by 873

Abstract

The aim of this study was to assess the nutraceutical qualities of extra virgin olive oil (EVOO) samples obtained from three Sicilian olive cultivars: Nocellara, Biancolilla, and Cerasuola. We also evidenced the relationship among biophenols, base parameters and panel test [...] Read more.

The aim of this study was to assess the nutraceutical qualities of extra virgin olive oil (EVOO) samples obtained from three Sicilian olive cultivars: Nocellara, Biancolilla, and Cerasuola. We also evidenced the relationship among biophenols, base parameters and panel test scores, and evaluated the stability of the biophenols in EVOO. The assessment also took into consideration variations in olive harvesting periods and the influence of four different milling methods. A statistical analysis of the collected data revealed that the cultivar and harvesting period were the primary factors influencing the bio-phenol content, while the milling methods employed did not significantly affect the levels of biophenols in the oils. The panel test results were also illuminating as they were strongly related to the cultivar and polyphenol content. Following the criteria outlined in EC Regulation 432/2012, we selected three samples, each representing one of the cultivars, which exhibited the highest bio-phenol content to evaluate the biophenol stability during a time span of 16 months. Full article

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

► Show Figures

Figure 1

20 pages, 5584 KiB

Open AccessEditor’s ChoiceArticle

Functional Properties, Rheological Characteristics, Simulated Digestion, and Fermentation by Human Fecal Microbiota of Polysaccharide from Morchella importuna

by Shurong Wang, Dongjie Li, Guangle Li, Naixin Duan, Chang He, Junlong Meng, Yanfen Cheng, Xueran Geng, Ludan Hou, Mingchang Chang and Lijing Xu

Foods 2024, 13(13), 2148; https://doi.org/10.3390/foods13132148 - 6 Jul 2024

Viewed by 1220

Abstract

Morchella importuna polysaccharide (MIP) has been proven to have obvious hypoglycemic effects on mice with type 2 diabetes (T2DM). This study looked at the functional and rheological characteristics of MIP, and investigated the effects of MIP on the human fecal microbiota through in [...] Read more.

Morchella importuna polysaccharide (MIP) has been proven to have obvious hypoglycemic effects on mice with type 2 diabetes (T2DM). This study looked at the functional and rheological characteristics of MIP, and investigated the effects of MIP on the human fecal microbiota through in vitro fermentation experiments. The outcomes demonstrate the excellent oil-holding capacity, emulsifying, foaming, and rheological characteristics of MIP. After salivary gastrointestinal digestion, the Mw of MIP decreased from 398.2 kDa and 21.5 kDa to 21.9 kDa and 11.7 kDa. By 16S rRNA sequencing of bacteria fermented in vitro, it was found that MIP did not improve the richness and diversity of intestinal microorganisms, but it may exert an anti-T2DM function by significantly increasing the relative abundance of Firmicutes and promoting Ruminococcaceae_UCG_014, Bacteroides, and Blautia proliferation. Escherichia-Shigella could also be inhibited to improve the intestinal microenvironment. In addition, the fermentation of MIP increased the total short-chain fatty acid (SCFA) concentration from 3.23 mmol/L to 39.12 mmol/L, and the propionic acid content increased significantly. In summary, MIP has excellent processing performance and is expected to exert potential anti-T2DM activity through the human intestinal microbiota, which has broad market prospects. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

► Show Figures

Graphical abstract

18 pages, 2513 KiB

Open AccessEditor’s ChoiceArticle

Phenolic Acid–β-Cyclodextrin Complexation Study to Mask Bitterness in Wheat Bran: A Machine Learning-Based QSAR Study

by Kweeni Iduoku, Marvellous Ngongang, Jayani Kulathunga, Amirreza Daghighi, Gerardo Casanola-Martin, Senay Simsek and Bakhtiyor Rasulev

Foods 2024, 13(13), 2147; https://doi.org/10.3390/foods13132147 - 6 Jul 2024

Viewed by 1239

Abstract

The need to solvate and encapsulate hydro-sensitive molecules drives noticeable trends in the applications of cyclodextrins in the pharmaceutical industry, in foods, polymers, materials, and in agricultural science. Among them, β-cyclodextrin is one of the most used for the entrapment of phenolic acid [...] Read more.

The need to solvate and encapsulate hydro-sensitive molecules drives noticeable trends in the applications of cyclodextrins in the pharmaceutical industry, in foods, polymers, materials, and in agricultural science. Among them, β-cyclodextrin is one of the most used for the entrapment of phenolic acid compounds to mask the bitterness of wheat bran. In this regard, there is still a need for good data and especially for a robust predictive model that assesses the bitterness masking capabilities of β-cyclodextrin for various phenolic compounds. This study uses a dataset of 20 phenolic acids docked into the β-cyclodextrin cavity to generate three different binding constants. The data from the docking study were combined with topological, topographical, and quantum-chemical features from the ligands in a machine learning-based structure–activity relationship study. Three different models for each binding constant were computed using a combination of the genetic algorithm (GA) and multiple linear regression (MLR) approaches. The developed ML/QSAR models showed a very good performance, with high predictive ability and correlation coefficients of 0.969 and 0.984 for the training and test sets, respectively. The models revealed several factors responsible for binding with cyclodextrin, showing positive contributions toward the binding affinity values, including such features as the presence of six-membered rings in the molecule, branching, electronegativity values, and polar surface area. Full article

(This article belongs to the Special Issue Application of Big Data and Artificial Intelligence in Food Science: Current Practice and Future Directions)

► Show Figures

Figure 1

14 pages, 2537 KiB

Open AccessArticle

Influence of Oleacein, an Olive Oil and Olive Mill Wastewater Phenolic Compound, on Caenorhabditis elegans Longevity and Stress Resistance

by Morgane Carrara, Myriam Richaud, Pierre Cuq, Simon Galas and Delphine Margout-Jantac

Foods 2024, 13(13), 2146; https://doi.org/10.3390/foods13132146 - 5 Jul 2024

Cited by 1 | Viewed by 1060

Abstract

Oleacein, a bioactive compound of olive oil and olive mill wastewater, has one of the strongest antioxidant activities among olive phenolics. However, few reports explore the in vivo antioxidant activity of oleacein, with no clear identification of the biological pathway involved. Earlier studies [...] Read more.

Oleacein, a bioactive compound of olive oil and olive mill wastewater, has one of the strongest antioxidant activities among olive phenolics. However, few reports explore the in vivo antioxidant activity of oleacein, with no clear identification of the biological pathway involved. Earlier studies have demonstrated a link between stress resistance, such as oxidative stress, and longevity. This study presents the effects of oleacein on Caenorhabditis elegans mean lifespan and stress resistance. A significant lifespan extension was observed with an increase of 20% mean lifespan at 5 µg/mL with a hormetic-like dose-dependent effect. DAF-16 and SIR-2.1 were involved in the effects of oleacein on the longevity of C. elegans, while the DAF-2 receptor was not involved. This study also shows the capacity of oleacein to significantly enhance C. elegans resistance to oxidative and thermal stress and allows a better understanding of the positive effects of olive phenolics on health. Full article

(This article belongs to the Special Issue Mediterranean Diet: Promoting Health and Sustainability)

► Show Figures

Figure 1

30 pages, 2752 KiB

Open AccessArticle

Total Polyphenol Contents and Mineral Profiles in Commercial Wellness Herbal Infusions: Evaluation of the Differences between Two Preparation Methods

by Vincenzo Lo Turco, Vincenzo Nava, Angela Giorgia Potortì, Benedetta Sgrò, Maria Aurora Arrigo and Giuseppa Di Bella

Foods 2024, 13(13), 2145; https://doi.org/10.3390/foods13132145 - 5 Jul 2024

Cited by 1 | Viewed by 828

Abstract

The popularity of the consumption of wellness herbal teas is due to the many health-promoting properties they seem to possess. Modern preparation methods using coffee machines are also popular today. Therefore, the purpose of this research was to evaluate differences in infusions obtained [...] Read more.

The popularity of the consumption of wellness herbal teas is due to the many health-promoting properties they seem to possess. Modern preparation methods using coffee machines are also popular today. Therefore, the purpose of this research was to evaluate differences in infusions obtained by the traditional method using filters and by espresso coffee machines using pods. In this regard, different herbal materials were selected and purchased in two different types of herbal containers, and the corresponding infusions were analyzed for the contents of total polyphenols and mineral elements. Results showed that filter infusions had higher polyphenol and mineral contents than pod infusions, excluding Cd and Pb. For each of the plant materials used, differences due to the method of infusion preparation are highlighted. From a qualitative point of view, both methods of infusion preparation are valid, but the filter infusion method allows a higher transfer of minerals and polyphenols into the infusion, improving quality. The analyzed infusions can be safely consumed with respect to As, Cd, Pb, and Hg contents. Good amounts of polyphenols and Mn can be obtained by drinking a cup of any of the infusions analyzed, especially the mate infusion obtained by the filter technique, with amounts of 429 mg for polyphenols and 69.27% of the RDA for manganese. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality Control)

► Show Figures

Figure 1

27 pages, 1606 KiB

Open AccessArticle

Nutrition-Related Knowledge Graph Neural Network for Food Recommendation

by Wenming Ma, Mingqi Li, Jian Dai, Jianguo Ding, Zihao Chu and Hao Chen

Foods 2024, 13(13), 2144; https://doi.org/10.3390/foods13132144 - 5 Jul 2024

Viewed by 1271

Abstract

Food recommendation systems are becoming increasingly vital in modern society, given the fast-paced lifestyle and diverse dietary habits. Existing research and implemented solutions often rely on user preferences and past behaviors for recommendations, which poses significant issues. Firstly, this approach inadequately considers the [...] Read more.

Food recommendation systems are becoming increasingly vital in modern society, given the fast-paced lifestyle and diverse dietary habits. Existing research and implemented solutions often rely on user preferences and past behaviors for recommendations, which poses significant issues. Firstly, this approach inadequately considers the nutritional content of foods, potentially leading to recommendations that are overly homogeneous and lacking in diversity. Secondly, it may result in repetitive suggestions of the same types of foods, thereby encouraging users to develop unhealthy dietary habits that could adversely affect their overall health. To address this issue, we introduce a novel nutrition-related knowledge graph (NRKG) method based on graph convolutional networks (GCNs). This method not only enhances users’ ability to select appropriate foods but also encourages the development of healthy eating habits, thereby contributing to overall public health. The NRKG method comprises two key components: user nutrition-related food preferences and recipe nutrition components. The first component gathers nutritional information from recipes that users show interest in and synthesizes these data for user reference. The second component connects recipes with similar nutritional profiles, forming a complex heterogeneous graph structure. By learning from this graph, the NRKG method integrates user preferences with nutritional data, resulting in more accurate and personalized food recommendations. We evaluated the NRKG method against six baseline methods using real-world food datasets. In the 100% dataset, the five metrics exceeded the performance of the best baseline method by 2.8%, 5.9%, 1.5%, 9.7%, and 6.0%, respectively. The results indicate that our NRKG method significantly outperforms the baseline methods, including FeaStNet, DeepGCN, GraphSAGE, GAT, UniMP, and GATv2, demonstrating its superiority and effectiveness in promoting healthier and more diverse eating habits. Unlike these baseline methods, which primarily focus on hierarchical information propagation, our NRKG method offers a more comprehensive approach by integrating the nutritional information of recipes with user preferences. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

15 pages, 2735 KiB

Open AccessArticle

Visual Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid On-Site Detection of Escherichia coli O157: H7 in Milk Products

by Shuangshuang Cui, Yong Wei, Can Li, Jian Zhang, Yunfeng Zhao, Xiayu Peng and Fengxia Sun

Foods 2024, 13(13), 2143; https://doi.org/10.3390/foods13132143 - 5 Jul 2024

Viewed by 1129

Abstract

(1) Background: Rapid on-site testing is an effective method for the detection of Escherichia coli O157: H7(E. coli O157: H7) in food ingredients and the environment. (2) Methods: In this study, we developed colorimetric loop-mediated isothermal amplification (LAMP) and immunochromatographic [...] Read more.

(1) Background: Rapid on-site testing is an effective method for the detection of Escherichia coli O157: H7(E. coli O157: H7) in food ingredients and the environment. (2) Methods: In this study, we developed colorimetric loop-mediated isothermal amplification (LAMP) and immunochromatographic test strips (ICTs) for the rapid and visual detection of E. coli O157: H7. This study designed new specific LAMP primers for E. coli O157: H7 virulence island genes. After the LAMP amplification, the double-stranded DNA target sequence labeled with digoxin and fluorescein isothiocyanate (FITC) at both ends was bound to the anti-digoxin antibody on the gold nanoparticles. Subsequently, it was further bound to the anti-FITC antibody at the T line of the ICTs, forming a positive test result. Hydroxynaphthyl blue dye was directly added to the LAMP amplification product. A blue color indicated positive results, while a purple color indicated negative results. (3) Results: Two visualization methods showed high specificity for the target strains. The visualization tests had sensitivities of 5.7 CFU mL⁻¹, and the detection limit of the Escherichia coli O157: H7 in artificially contaminated milk samples was 5.7 × 10² CFU mL⁻¹, which was consistent with the results of the standard method (LAMP-electrophoresis method) used in commercial inspection. (4) Conclusions: Both methods could be useful in remote and under-resourced areas. Full article

(This article belongs to the Section Food Analytical Methods)

► Show Figures

Figure 1

24 pages, 2509 KiB

Open AccessArticle

Antioxidant-Enhanced Alginate Beads for Stabilizing Rapeseed Oil: Utilizing Extracts from Post-Distillation Waste Residues of Rosemary

by Petroula Tsitlakidou, Despina Kamplioni, Anastasia Kyriakoudi, Maria Irakli, Costas G. Biliaderis and Ioannis Mourtzinos

Foods 2024, 13(13), 2142; https://doi.org/10.3390/foods13132142 - 5 Jul 2024

Viewed by 853

Abstract

An eco-friendly extraction process of polyphenols from conventional dried rosemary tissues and post-distillation waste residues was applied using β-cyclodextrin as a co-solvent. The aqueous extracts were characterized by measuring the total phenolic content, and their phenolic compounds were identified and quantified by LC-MS. [...] Read more.

An eco-friendly extraction process of polyphenols from conventional dried rosemary tissues and post-distillation waste residues was applied using β-cyclodextrin as a co-solvent. The aqueous extracts were characterized by measuring the total phenolic content, and their phenolic compounds were identified and quantified by LC-MS. Sodium alginate solutions (2% w/w) with/without incorporation of rosemary aqueous extracts were prepared and used for the preparation of O/W emulsions containing 20% rapeseed oil and an 80% water phase. Hydrogel beads were then stored at 20 °C for 28 days. The quality of encapsulated oil during storage was evaluated by measurements of the peroxide value, p-anisidine value, free fatty acids, total oxidation value, and fatty acid composition, whilst the aqueous phase of the beads was analyzed for its total extractable phenolic content (TEPC). The experimental findings indicate that the incorporation of aqueous extracts from post-distillation rosemary residues in emulsion-filled hydrogel beads resulted in the lowest level of oxidation products in the encapsulated rapeseed oil (PV = 10.61 ± 0.02 meq/Kg oil, p-AnV = 4.41 ± 0.09, and FFA = 0.14 ± 0.00, expressed as % oleic acid content), indicating an acceptable oil quality until the end of the storage period. Full article

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

► Show Figures

Figure 1

16 pages, 1709 KiB

Open AccessEditor’s ChoiceArticle

Continuous Blue Light Treatment Enhances the Nutritional Value of Hydroponically Grown Eruca vesicaria L. by Improving Ascorbic Acid Biosynthesis

by Gabriele Paglialunga, Stefano Moscatello, Alberto Battistelli, Michele Mattioni, Marta Del Bianco and Simona Proietti

Foods 2024, 13(13), 2141; https://doi.org/10.3390/foods13132141 - 5 Jul 2024

Viewed by 1051

Abstract

This study investigates the effect of continuous blue light (CBL) treatment on quality-related metabolites, focusing on ascorbic acid (AsA) accumulation in hydroponically grown Eruca vesicaria (L.). Plants were subjected to CBL treatment, consisting of 24-h exposure to constant-intensity blue light (48 μmol m [...] Read more.

This study investigates the effect of continuous blue light (CBL) treatment on quality-related metabolites, focusing on ascorbic acid (AsA) accumulation in hydroponically grown Eruca vesicaria (L.). Plants were subjected to CBL treatment, consisting of 24-h exposure to constant-intensity blue light (48 μmol m⁻² s⁻¹) and 12-h exposure to the remaining spectrum (192 μmol m⁻² s⁻¹). The activities of key enzymes in AsA biosynthesis and recycling were analyzed, including L-galactono-1,4-lactone dehydrogenase (GalLDh), monodehydroascorbate reductase (MDhAR), dehydroascorbate reductase (DhAR), and ascorbate peroxidase (APX). The results showed a significant increase in AsA accumulation of 65.9% during the “day” and 69.1% during the “night” phases under CBL compared to controls. GalLDh activity increased by 20% during the “day phase” in CBL-treated plants. APX activity also rose significantly under CBL conditions, by 101% during the “day” and 75.6% during the “night”. However, this did not affect dehydroascorbic acid levels or the activities of MDhAR and DhAR. These findings highlight the potential of tailored light treatments to enhance the nutraceutical content of horticultural species, offering valuable insights for sustainably improving food quality in controlled-environment agriculture (CEA) systems and understanding the roles of blue light in ascorbic acid biosynthesis. Full article

(This article belongs to the Section Plant Foods)

► Show Figures

Figure 1

10 pages, 1152 KiB

Open AccessArticle

A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond

by Karin Söderqvist, Max Peterson, Marcus Johansson, Viktoria Olsson and Sofia Boqvist

Foods 2024, 13(13), 2140; https://doi.org/10.3390/foods13132140 - 5 Jul 2024

Viewed by 866

Abstract

Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was [...] Read more.

Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was evaluated by using microbial and sensory analyses. This was carried out by analyzing bacterial populations of chicken breast fillets (M. pectoralis major) at three different time points (use-by date, 2 days past use-by date, 4 days past use-by date) and two different storage temperatures (4 °C, 8 °C). A discrimination triangle test was performed to check for sensory differences between chicken breast fillets cooked at the three selected time points for both storage temperatures. A consumer preference test was also performed for chicken breast fillets that had been stored at the highest recommended temperature (4 °C) and after being cooked at the three time points. Changes in populations of total aerobic count (TAC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were recorded over time. Despite large differences in bacterial counts at the selected time points, with TAC populations of approximately 6.5 and 8.0 log CFU/g at use-by date and four days after use-by date, respectively, storage for two or four extra days had no significant effect on the sensory parameters of cooked chicken compared with chicken consumed at its use-by date. Since the TAC populations were close to or above levels that are associated with spoilage, more work is needed to explore if shelf life can be extended. Full article

(This article belongs to the Special Issue Quality, Sensory and Microbial Safety of Meat and Meat Products)

► Show Figures

Figure 1

14 pages, 7264 KiB

Open AccessArticle

Organic-Acid-Sensitive Visual Sensor Array Based on Fenton Reagent–Phenol/Aniline for the Rapid Species and Adulteration Assessment of Baijiu

by Lei Zhang, Yaqi Liu, Zhenli Cai, Meixia Wu and Yao Fan

Foods 2024, 13(13), 2139; https://doi.org/10.3390/foods13132139 - 5 Jul 2024

Viewed by 959

Abstract

Baijiu is an ancient, distilled spirit with a complicated brewing process, unique taste, and rich trace components. These trace components play a decisive role in the aroma, taste, and especially the quality of baijiu. In this paper, the redox reaction between the Fenton [...] Read more.

Baijiu is an ancient, distilled spirit with a complicated brewing process, unique taste, and rich trace components. These trace components play a decisive role in the aroma, taste, and especially the quality of baijiu. In this paper, the redox reaction between the Fenton reagent and four reducing agents, including o-phenylenediamine (OPD), p-phenylenediamine (PPD), 4-aminophenol (PAP), and 2-aminophenol (OAP), was adopted to construct a four-channel visual sensor array for the rapid detection of nine kinds of common organic acids in baijiu and the identification of baijiu and its adulteration. By exploiting the color-changing fingerprint response brought by organic acids, each organic acid could be analyzed accurately when combined with an optimized variable-weighted least-squares support vector machine based on a particle swarm optimization (PSO-VWLS-SVM) model. What is more, this novel sensor also could achieve accurate semi-quantitative analysis of the mixed organic acid samples via partial least squares discriminant analysis (PLSDA). Most importantly, the sensor array could be further used for the identification of baijiu with different species through the PLSDA model and the adulteration assessment with the one-class partial least squares (OCPLS) model simultaneously. Full article

(This article belongs to the Special Issue Rapid Detection and Identification Methods for Food Quality and Safety)

► Show Figures

Graphical abstract

22 pages, 5618 KiB

Open AccessArticle

Evaluation of Different Pectic Materials Coming from Citrus Residues in the Production of Films

by Mónica Umaña, Susana Simal, Esperanza Dalmau, Christelle Turchiuli and Chloé Chevigny

Foods 2024, 13(13), 2138; https://doi.org/10.3390/foods13132138 - 5 Jul 2024

Viewed by 995

Abstract

This article explores the use of citrus residues as a source of different pectic materials for packaging film production: a water-soluble orange residue extract (WSE) (~5% pectin), semi-pure pectins extracted in citric acid (SP) (~50% pectin), and commercial pure citrus pectins (CP). First, [...] Read more.

This article explores the use of citrus residues as a source of different pectic materials for packaging film production: a water-soluble orange residue extract (WSE) (~5% pectin), semi-pure pectins extracted in citric acid (SP) (~50% pectin), and commercial pure citrus pectins (CP). First, these materials were characterized in terms of chemical composition. Then, films were produced using them pure or mixed with chitosan or glycerol through solvent-casting. Finally, antioxidant activity, functional properties (e.g., mechanical and gas barrier properties), and visual appearance of the films were assessed. WSE films showed the highest antioxidant activity but the lowest mechanical strength with the highest elongation at break (EB) (54%); incorporating chitosan increased the films’ strength (Young’s modulus 35.5 times higher). SP films showed intermediate mechanical properties, reinforced by chitosan addition (Young’s modulus 4.7 times higher); they showed an outstanding dry O₂ barrier. CP films showed a similar O₂ barrier to SP films and had the highest Young’s modulus (~29 MPa), but their brittleness required glycerol for improved pliability, and chitosan addition compromised their surface regularity. Overall, the type of pectic material determined the film’s properties, with less-refined pectins offering just as many benefits as pure commercial ones. Full article

(This article belongs to the Special Issue Advancements in Novel Packaging Technologies to Improve the Sustainability of Food Systems)

► Show Figures

Figure 1

13 pages, 5476 KiB

Open AccessArticle

Korean Red Ginseng Improves Oxidative Stress-Induced Hepatic Insulin Resistance via Enhancing Mitophagy

by Nodir Rustamov, Yuanqiang Ma, Jeong-Su Park, Feng Wang, Hwan Ma, Guoyan Sui, Gahye Moon, Hwan-Soo Yoo and Yoon-Seok Roh

Foods 2024, 13(13), 2137; https://doi.org/10.3390/foods13132137 - 5 Jul 2024

Viewed by 3761

Abstract

This study explored the potential of saponins from Korean Red Ginseng to target the PINK1/Parkin mitophagy pathway, aiming to enhance insulin sensitivity in hepatocytes—a key factor in metabolic disorders like metabolic dysfunction-associated steatotic liver disease (MASLD) and type 2 diabetes. Results from both [...] Read more.

This study explored the potential of saponins from Korean Red Ginseng to target the PINK1/Parkin mitophagy pathway, aiming to enhance insulin sensitivity in hepatocytes—a key factor in metabolic disorders like metabolic dysfunction-associated steatotic liver disease (MASLD) and type 2 diabetes. Results from both in vitro and in vivo experiments showed increased expression of PINK1 and Parkin, activating mitophagy and reducing oxidative stress through reduction in mitochondrial and total reactive oxygen species. Additionally, improvements in insulin signaling were observed, including the upregulation of phosphorylated IRS and AKT, and downregulation of gluconeogenic enzymes, underscoring the saponins’ efficacy in boosting insulin sensitivity. The findings highlighted Korean Red Ginseng-derived saponins as potential treatments for insulin resistance and related metabolic conditions. Full article

(This article belongs to the Special Issue The Benefits of Food Extracts for Human Health)

► Show Figures

Graphical abstract

2 pages, 1677 KiB

Open AccessCorrection

Correction: Tappi et al. Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions. Foods 2022, 11, 488

by Silvia Tappi, Elena Velickova, Cinzia Mannozzi, Urszula Tylewicz, Luca Laghi and Pietro Rocculi

Foods 2024, 13(13), 2136; https://doi.org/10.3390/foods13132136 - 4 Jul 2024

Viewed by 512

Abstract

In the original publication [...] Full article

22 pages, 1020 KiB

Open AccessReview

Application of In Vitro Digestion Models in the Evaluation of Dietary Supplements

by Justyna Ośko, Katarzyna Nasierowska and Małgorzata Grembecka

Foods 2024, 13(13), 2135; https://doi.org/10.3390/foods13132135 - 4 Jul 2024

Viewed by 959

Abstract

Nowadays, dietary supplements are a permanent part of our diet. Using various simulated in vitro digestive models, the bioavailability of dietary supplement ingredients has also been investigated. In most cases, static models are used instead of dynamic ones. This article focuses on the [...] Read more.

Nowadays, dietary supplements are a permanent part of our diet. Using various simulated in vitro digestive models, the bioavailability of dietary supplement ingredients has also been investigated. In most cases, static models are used instead of dynamic ones. This article focuses on the division of applications of in vitro methods, such as assessing the quality of dietary supplements (in chemical and pharmaceutical form), the impact of diet on the assessment of the bioavailability of product ingredients, the impact of supplement ingredients on the state of intestinal microflora, and the development of new products using various encapsulation methods. The review included publications from 2000 to 2024 showing the use of in vitro methods in dietary supplements containing polysaccharides, proteins, elements, vitamins, and bioactive substances, as well as probiotic and prebiotic products. The impact of components in dietary supplements on the human digestive tract and their degree of bioaccessibility were determined through the use of in vitro methods. The application of in vitro methods has also become an effective tool for designing new forms of dietary supplements in order to increase the availability and durability of labile ingredients in these products. Full article

(This article belongs to the Special Issue Dietary Supplements’ Quality and Their Role in Health and Disease, 2nd Volume)

► Show Figures

Graphical abstract

21 pages, 47035 KiB

Open AccessArticle

Impact of the Russia-Ukraine Conflict on International Staple Agrifood Trade Networks

by Yin-Ting Zhang, Mu-Yao Li and Wei-Xing Zhou

Foods 2024, 13(13), 2134; https://doi.org/10.3390/foods13132134 - 4 Jul 2024

Cited by 1 | Viewed by 1439

Abstract

The Russia-Ukraine conflict is a growing concern worldwide and poses serious threats to regional and global food security. Using monthly trade data for maize, rice, and wheat from 2016/1 to 2023/12, this paper constructs three international crop trade networks and an aggregate international [...] Read more.

The Russia-Ukraine conflict is a growing concern worldwide and poses serious threats to regional and global food security. Using monthly trade data for maize, rice, and wheat from 2016/1 to 2023/12, this paper constructs three international crop trade networks and an aggregate international food trade network. We aim to examine the structural changes following the occurrence of the Russia-Ukraine conflict. We find significant shifts in the number of edges, average in-degree, density, and efficiency in the third quarter of 2022, particularly in the international wheat trade network. Additionally, we have shown that political reasons have caused more pronounced changes in the trade connections between the economies of the North Atlantic Treaty Organization and Russia than with Ukraine. This paper could provide insights into the negative impact of geopolitical conflicts on the global food system and encourage a series of effective strategies to mitigate the negative impact of the conflict on global food trade. Full article

(This article belongs to the Section Food Security and Sustainability)

► Show Figures

Figure 1

16 pages, 1506 KiB

Open AccessArticle

Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology

by Line Skontorp Meidell, Rasa Slizyte, Revilija Mozuraityte, Ana Karina Carvajal, Turid Rustad and Eva Falch

Foods 2024, 13(13), 2133; https://doi.org/10.3390/foods13132133 - 4 Jul 2024

Viewed by 1244

Abstract

Silaging can be used as preservation technology to valorize currently discarded raw material into protein hydrolysate on board deep-sea vessels. The aim of this study was to investigate the effect of sorting and raw material freshness on the quality and yield of protein [...] Read more.

Silaging can be used as preservation technology to valorize currently discarded raw material into protein hydrolysate on board deep-sea vessels. The aim of this study was to investigate the effect of sorting and raw material freshness on the quality and yield of protein hydrolysates obtained through silaging of saithe (Pollachius virens) viscera. Additionally, the effect of using acid-containing antioxidants was tested. Out sorting of the liver prior to silaging resulted in slightly higher hydrolysate yields. The hydrolysates with the highest protein contents were obtained from silages made from fresh raw materials (day 0), and the content decreased significantly after longer storage of the raw material (2–3 days at 4 °C). Storage of the raw material for 1 day did not affect the quality. However, a significantly higher degree of hydrolysis (DH), content of free amino acids (FAA), and total volatile basic nitrogen (TVB-N) were obtained when raw materials were stored for 3 days. The FAA composition was influenced by the raw material’s freshness, with increases in free glutamic acid and lysine and a decrease in free glutamine after longer storage. None of the studied parameters were significantly affected by out sorting of liver or the addition of antioxidants. Overall, the results indicate that the whole fraction of the viscera can be utilized without reducing the quality of the hydrolysate and that the raw material should be stored for a maximum of 1 day prior to preservation to optimize the quality. Full article

(This article belongs to the Special Issue Valorization of Seafood Resources to Obtain High-Value Products)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Foods, Volume 13, Issue 13 (July-1 2024) – 207 articles

Further Information

Guidelines

MDPI Initiatives

Follow MDPI