Foods

21 pages, 5959 KiB

Open AccessArticle

Banana Peel Extract-Derived ZnO Nanopowder: Transforming Solar Water Purification for Safer Agri-Food Production

by Dušica Jovanović, Szabolcs Bognár, Vesna Despotović, Nina Finčur, Sandra Jakšić, Predrag Putnik, Cora Deák, Gábor Kozma, Branko Kordić and Daniela Šojić Merkulov

Foods 2024, 13(16), 2643; https://doi.org/10.3390/foods13162643 - 22 Aug 2024

Viewed by 1023

Abstract

Pure water scarcity is the most significant emerging challenge of the modern society. Various organics such as pesticides (clomazone, quinmerac), pharmaceuticals (ciprofloxacin, 17α-ethynilestradiol), and mycotoxins (deoxynivalenol) can be found in the aquatic environment. The aim of this study was to fabricate ZnO nanomaterial [...] Read more.

Pure water scarcity is the most significant emerging challenge of the modern society. Various organics such as pesticides (clomazone, quinmerac), pharmaceuticals (ciprofloxacin, 17α-ethynilestradiol), and mycotoxins (deoxynivalenol) can be found in the aquatic environment. The aim of this study was to fabricate ZnO nanomaterial on the basis of banana peel extract (ZnO/BPE) and investigate its efficiency in the photocatalytic degradation of selected organics under various experimental conditions. Newly synthesized ZnO/BPE nanomaterials were fully characterized by the XRD, FTIR, SEM-EPS, XPS, and BET techniques, which confirmed the successful formation of ZnO nanomaterials. The photocatalytic experiments showed that the optimal catalyst loading of ZnO/BPE was 0.5 mg/cm³, while the initial pH did not influence the degradation efficiency. The reusability of the ZnO/BPE nanomaterial was also tested, and minimal activity loss was found after three photocatalytic cycles. The photocatalytic efficiency of pure banana peel extract (BPE) was also studied, and the obtained data showed high removal of ciprofloxacin and 17α-ethynilestradiol. Finally, the influence of water from Danube River was also examined based on the degradation efficiency of selected pollutants. These results showed an enhanced removal of ciprofloxacin in water from the Danube River, while in the case of other pollutants, the treatment was less effective. Full article

(This article belongs to the Special Issue Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety—2nd Edition)

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14 pages, 2728 KiB

Open AccessArticle

Organophosphate Detection in Animal-Derived Foods Using a Modified Quick, Easy, Cheap, Effective, Rugged, and Safe Method with Liquid Chromatography–Mass Spectrometry

by Byung-Joon Kim, Seung-Hyun Yang and Hoon Choi

Foods 2024, 13(16), 2642; https://doi.org/10.3390/foods13162642 - 22 Aug 2024

Viewed by 911

Abstract

Organophosphates are widely used in the livestock industry. In this study, we developed a method for detecting 27 organophosphate insecticides in animal-derived foods, including beef, pork, chicken, milk, and eggs, using liquid chromatography–tandem mass spectrometry. A modified QuEChERS method was optimized for sample [...] Read more.

Organophosphates are widely used in the livestock industry. In this study, we developed a method for detecting 27 organophosphate insecticides in animal-derived foods, including beef, pork, chicken, milk, and eggs, using liquid chromatography–tandem mass spectrometry. A modified QuEChERS method was optimized for sample pretreatment. A mixture of acetonitrile and acetone was used as the extraction solvent, and MgSO₄ and NaCl were used as salts. Among the five different dispersive solid-phase extraction systems, MgSO₄, primary secondary amines, and C18 were selected for purification because they had the highest recovery rates and least matrix effects. The matrix-dependent limit of quantitation was 0.0005–0.005 mg/kg, and the correlation coefficient of the matrix-matched calibration curve was >0.99, which was acceptable for quantifying residues below 0.01 mg/kg—the default maximum residue limit in a positive list system. The recovery efficiencies ranged from 71.9 to 110.5%, with standard deviations ranging from 0.2% to 12.5%, satisfying the SANTE guidelines. The established analytical method was used to monitor organophosphates in animal-derived foods obtained from a local market, and no pesticides were detected. With respect to industry standards, our proposed method is recommended for practical organophosphate detection in animal-derived foods. Full article

(This article belongs to the Special Issue The Analysis and Risk Assessment of Organic Pollutants in Food Products)

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13 pages, 1154 KiB

Open AccessArticle

Elderly Resistance vs. Youthful Acceptance: A Study on Insect Consumption across Age Groups

by María José Castro-Alija, Ghazal Zolfaghari, Carla Gutierrez Fernandez, Carlos Álvarez, Luis Carlos Ramón-Carreira, José María Jiménez and Irene Albertos

Foods 2024, 13(16), 2641; https://doi.org/10.3390/foods13162641 - 22 Aug 2024

Viewed by 908

Abstract

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. [...] Read more.

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source. Full article

(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)

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12 pages, 1446 KiB

Open AccessArticle

Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine

by Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu and Paola Domizio

Foods 2024, 13(16), 2640; https://doi.org/10.3390/foods13162640 - 22 Aug 2024

Viewed by 1125

Abstract

While a recent characterization of non-Saccharomyces thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the impact of TIYs derived from Saccharomycodes ludwigii (SL), Metschnikowia pulcherrima (MP), [...] Read more.

While a recent characterization of non-Saccharomyces thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the impact of TIYs derived from Saccharomycodes ludwigii (SL), Metschnikowia pulcherrima (MP), Torulaspora delbrueckii (TD), and Saccharomyces cerevisiae (SC), as the reference strain, was evaluated in white wine. Wine treatment with TIYs resulted in an increase in polysaccharide concentration compared to the untreated wine, with SL-TIY exhibiting the highest release. Additionally, all TIYs, particularly SL-TIY, improved protein stability by reducing heat-induced haze formation. The addition of TIYs also demonstrated an effect on color parameters through phenolic compound adsorption, preventing potential browning phenomena. All TIYs significantly impacted the wine’s volatile profile. Overall, it was shown that an improvement in wine quality and stability may be obtained by using TIYs in the winemaking process. Full article

(This article belongs to the Section Food Biotechnology)

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16 pages, 304 KiB

Open AccessArticle

Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks

by Michela Cannas, Paola Conte, Antonio Piga and Alessandra Del Caro

Foods 2024, 13(16), 2639; https://doi.org/10.3390/foods13162639 - 22 Aug 2024

Viewed by 831

Abstract

The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly [...] Read more.

The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60–80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-life of breadsticks. The incorporation of hydroalcoholic extracts at two addition levels (1000–2000 ppm) resulted in an increased antioxidant capacity and oxidative stability of fortified breadsticks. Rheological tests revealed that the fortification did not affect the dough’s workability, with the exception of the leaf extract. While a slight deterioration in texture was observed, the shelf-life of breadsticks was significantly extended, particularly at the highest levels of addition, without any visible alteration in their appearance. The stem extract demonstrated the most promising outcomes, exhibiting a maximum increase of 69% in antioxidant capacity (DPPH) and an extension of the estimated shelf-life by 62% in the resulting breadsticks, prompting the potential for utilizing them to develop nutritious and healthy snacks with extended shelf-life. Full article

(This article belongs to the Special Issue Converting Food Waste into Value-Added Products)

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24 pages, 863 KiB

Open AccessReview

A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials

by Arona Figueroa Pires, Olga Díaz, Angel Cobos and Carlos Dias Pereira

Foods 2024, 13(16), 2638; https://doi.org/10.3390/foods13162638 - 22 Aug 2024

Viewed by 1352

Abstract

Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical [...] Read more.

Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications. Full article

(This article belongs to the Section Food Packaging and Preservation)

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17 pages, 5057 KiB

Open AccessArticle

Insight into the Probiogenomic Potential of Enterococcus faecium BGPAS1-3 and Application of a Potent Thermostable Bacteriocin

by Nikola Popović, Katarina Veljović, Dušan Radojević, Emilija Brdarić, Dušan Stevanović, Milica Živković and Milan Kojić

Foods 2024, 13(16), 2637; https://doi.org/10.3390/foods13162637 - 22 Aug 2024

Cited by 1 | Viewed by 935

Abstract

This study aimed to investigate the probiogenomic features of artisanal bacteriocin-producing Enterococcus faecium BGPAS1-3 and the use of the improved pMALc5HisEk expression vector for overexpressing class II bacteriocins and the application of purified bacteriocin 31 in a milk model as a preservative against [...] Read more.

This study aimed to investigate the probiogenomic features of artisanal bacteriocin-producing Enterococcus faecium BGPAS1-3 and the use of the improved pMALc5HisEk expression vector for overexpressing class II bacteriocins and the application of purified bacteriocin 31 in a milk model as a preservative against L. monocytogenes. The BGPAS1-3 strain was isolated from traditional fresh soft cheese manufactured in households on a small scale in rural locations surrounding Pale Mountain City in Bosnia and Herzegovina. The whole-genome sequencing approach and bioinformatics analyses revealed that the strain BGPAS1-3 was non-pathogenic to humans. The presence of bacteriocin operons suggested the ability of the isolate to suppress the growth of pathogens. Coding regions for three maturated bacteriocins (bacteriocin 31, bacteriocin 32, and enterocin P) produced by BGPAS1-3 were amplified and expressed in Escherichia coli ER2523 using the pMALc5HisEk system. All three bacteriocins were successfully overexpressed and purified after enterokinase cleavage but showed different antimicrobial activity. Bacteriocin 31 showed significantly stronger antimicrobial activity compared with bacteriocin 32. It was the only one that proved to be suitable for use as a food preservative against L. monocytogenes in a milk model. Full article

(This article belongs to the Special Issue Lactic Acid Bacteria: The Functions and Applications in Foods)

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22 pages, 11784 KiB

Open AccessArticle

An Analysis of the Intestinal Microbiome Combined with Metabolomics to Explore the Mechanism of How Jasmine Tea Improves Depression in CUMS-Treated Rats

by Yangbo Zhang, Yong Lin, Yifan Xiong, Jianan Huang and Zhonghua Liu

Foods 2024, 13(16), 2636; https://doi.org/10.3390/foods13162636 - 22 Aug 2024

Viewed by 1003

Abstract

Recently, research has confirmed that jasmine tea may help improve the depressive symptoms that are associated with psychiatric disorders. Our team previously found that jasmine tea improved the depressive-like behavior that is induced by chronic unpredictable mild stress (CUMS) in Sprague Dawley (SD) [...] Read more.

Recently, research has confirmed that jasmine tea may help improve the depressive symptoms that are associated with psychiatric disorders. Our team previously found that jasmine tea improved the depressive-like behavior that is induced by chronic unpredictable mild stress (CUMS) in Sprague Dawley (SD) rats. We hypothesized that the metabolic disorder component of depression may be related to the gut microbiota, which may be reflected in the metabolome in plasma. The influence of jasmine tea on gut microbiota composition and the association with depressive-related indexes were explored. Furthermore, the metabolites in plasma that are related to the gut microbiota were identified. SD rats were treated with control or CUMS and administrated jasmine tea for 8 weeks. The 16S rRNA gene amplicon sequencing was used to analyze the gut microbiota in feces samples, and untargeted metabolomics was used to analyze the metabolites in plasma. The results found that jasmine tea significantly ameliorated the depressive behavior induced by CUMS, significantly improved the neurotransmitter concentration (BDNF and 5-HT), and decreased the pro-inflammation levels (TNF-α and NF-κB). The intervention of jasmine tea also alleviated the dysbiosis caused by CUMS; increased the relative abundance of Bacteroides, Blautia, Clostridium, and Lactobacillus; and decreased Ruminococcus and Butyrivibrio in the CUMS-treated rats. Furthermore, the serum metabolites of the CUMS-treated rats were reversed after the jasmine tea intervention, i.e., 22 were up-regulated and 18 were down-regulated, which may have a close relationship with glycerophospholipid metabolism pathways, glycine serine and threonine metabolism pathways, and nicotinate and nicotinamide metabolism pathways. Finally, there were 30 genera of gut microbiota related to the depressive-related indexes, and 30 metabolites in the plasma had a strong predictive ability for depressive behavior. Potentially, our research implies that the intervention of jasmine tea can ameliorate the depression induced by CUMS via controlling the gut flora and the host’s metabolism, which is an innovative approach for the prevention and management of depression. Full article

(This article belongs to the Section Foodomics)

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19 pages, 2825 KiB

Open AccessArticle

Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study

by Nathália Fernandes, Yara Loforte, Vasco Cadavez and Ursula Gonzales-Barron

Foods 2024, 13(16), 2635; https://doi.org/10.3390/foods13162635 - 22 Aug 2024

Viewed by 860

Abstract

This systematic review and meta-analysis compile the in vitro antimicrobial efficacy of lactic acid bacteria (LAB) supernatants against three common pathogenic bacteria found in dairy products: Salmonella spp., L. monocytogenes, and Staphylococcus aureus. After screening and analysis of full papers, identified [...] Read more.

This systematic review and meta-analysis compile the in vitro antimicrobial efficacy of lactic acid bacteria (LAB) supernatants against three common pathogenic bacteria found in dairy products: Salmonella spp., L. monocytogenes, and Staphylococcus aureus. After screening and analysis of full papers, identified by searches in PubMed, Scopus, and Web of Science databases, thirty-nine studies were regarded as relevant, and a total of 510 observations were recorded. The effects of moderators on inhibition diameters were assessed by adjusting three pathogen-specific meta-regression models. Results showed that, in general terms, strains from the Enterococcus genus displayed the highest inhibition values against L. monocytogenes (15.90 ± 2.138 mm), whereas Lacticaseibacillus strains were more effective against S. aureus (11.89 ± 0.573 mm). The well diffusion test outperformed the spot and disk diffusion tests, and more acidic LAB supernatants resulted in higher measurements of inhibition diameters (p < 0.001). Meta-regression models incorporating LAB genus, pathogen concentration, and incubation time explained 33.8%, 52.3%, and 19.8% of the total variance in inhibition diameters for L. monocytogenes, Salmonella spp., and S. aureus, respectively. None of the three models showed evidence of publication bias. This meta-regression study demonstrated that LAB strains present in dairy products possess a variable capacity to inhibit any of the three foodborne pathogens. Overall, L. monocytogenes was found to exhibit greater susceptibility than Salmonella spp. and S. aureus; thus, the antilisterial capacity of the selected LAB strains could be exploited in developing biocontrol strategies for cheese-making. Full article

(This article belongs to the Special Issue Natural Antimicrobial Agents Utilized in Food Preservation)

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13 pages, 976 KiB

Open AccessArticle

Tracking the Mandorla di Avola Almond Variety by Means of ICP Analysis

by Federica Gulino, Cassandra Siragusa, Elisa Calà, Francesca Gullo and Maurizio Aceto

Foods 2024, 13(16), 2634; https://doi.org/10.3390/foods13162634 - 22 Aug 2024

Viewed by 536

Abstract

The Mandorla di Avola is recognized all over the world as one of the best almond varieties. It is cultivated in a small area inside the provinces of Siracusa and Ragusa (Sicily, southern Italy). It is used in traditional Sicilian cuisine for both [...] Read more.

The Mandorla di Avola is recognized all over the world as one of the best almond varieties. It is cultivated in a small area inside the provinces of Siracusa and Ragusa (Sicily, southern Italy). It is used in traditional Sicilian cuisine for both salty and sweet foods and of course in artisan pastry, apart from being consumed as a fruit. Due to its extraordinary organoleptic and beneficial features, the Mandorla di Avola is frequently counterfeit with almond varieties of lower quality coming from other countries. While its nutraceutical features have been studied, the possibility of authenticating it with respect to other varieties has not been explored. In this work, we used microelements determined with ICP-OES and ICP-MS as chemical descriptors to distinguish samples of Mandorla di Avola almonds from almonds coming from California and Spain, which are usually employed as substitutes in pastry. Among the different elements determined, Mn and P were found to be the best descriptors for authentication. Full article

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

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3 pages, 162 KiB

Open AccessEditorial

Recent Applications of Near-Infrared Spectroscopy in Food Quality Analysis

by Mohammad Nadimi and Jitendra Paliwal

Foods 2024, 13(16), 2633; https://doi.org/10.3390/foods13162633 - 22 Aug 2024

Viewed by 1026

Abstract

With the ever-increasing global population, food demand will continue to increase in the coming decades [...] Full article

(This article belongs to the Special Issue Recent Applications of Near-Infrared Spectroscopy in Food Analysis)

15 pages, 1255 KiB

Open AccessReview

Effect of Age, Deboning Time of Carcass, and Different Cooking Conditions on the Woody Breast Myopathies in Chicken: A Meta-Analysis

by Aftab Siddique, Micah T. Black, Bet W. Alvarado, Laura Garner, Tung-Shi Huang, Ashish Gupta, Alan E. Wilson, Jason T. Sawyer and Amit Morey

Foods 2024, 13(16), 2632; https://doi.org/10.3390/foods13162632 - 22 Aug 2024

Viewed by 686

Abstract

This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously [...] Read more.

This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values (p < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R² = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R² = 26.53%; cooking conditions: R² = 32.57%; deboning time: R² = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges’ g [95% CI] = −0.72 [0.17, 1.26], I² = 93%, p < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges’ g [95% CI] = 5.30 [−50.30, 83.40], I² = 98%, p < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research. Full article

(This article belongs to the Special Issue Meat Quality, Sensory and Consumer Preferences and Attitudes)

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18 pages, 2679 KiB

Open AccessArticle

Vasorelaxant Effect and Blood Pressure Reduction Potential of Pitaya Juice Concentrate (Stenocereus huastecorum) Associated with Calcium Channel Blockade

by Yadira Ramírez-Rodríguez, Ricardo Espinosa-Tanguma, Juan Roberto Valle-Aguilera, Aldo A. Rodríguez-Menchaca, Nadia Saderi, Roberto Salgado-Delgado, Elihú Bautista, Luis Garcés, Victoria Ramírez, Karina Robledo-Márquez, Lina Riego-Ruiz and Joyce Trujillo

Foods 2024, 13(16), 2631; https://doi.org/10.3390/foods13162631 - 22 Aug 2024

Viewed by 827

Abstract

Arterial hypertension is a highly prevalent chronic disease worldwide, with several etiologies and treatments that may eventually have side effects or result in patients developing tolerance. There is growing interest in traditional medicine and functional foods to isolate biomolecules that could be useful [...] Read more.

Arterial hypertension is a highly prevalent chronic disease worldwide, with several etiologies and treatments that may eventually have side effects or result in patients developing tolerance. There is growing interest in traditional medicine and functional foods to isolate biomolecules that could be useful as coadjuvants for treating several aliments. Pitaya, a desert fruit endemic in Mexico, is a rich source of bioactive molecules (betalains and phenolic compounds). In this work, the vasorelaxation properties of pitaya juice concentrate and fraction one were investigated using aortic and mesenteric rings from rats. The incubation of rings with pitaya juice concentrate or fraction one induced significant vasorelaxation, independent of the endothelium, and showed resistance to potassium channel blockers. This vasorelaxation was associated with the transmembrane influx of extracellular calcium through the vascular smooth muscle cells, with an inhibitory effect on the voltage-dependent calcium channel currents. Also, 400 mg/mL of pitaya juice concentrate in spontaneous hypertensive rats reduced their blood pressure for 48 h. Phytochemical analyses showed that the primary compounds in F1 were glycosidic in nature, and could be a complex mixture of disaccharides, dimeric disaccharides, or even tetrasaccharides. The glycosidic compounds found in F1 primarily contributed to vasodilatation, establishing a voltage-dependent calcium channel inhibition as a possible molecular target. Full article

(This article belongs to the Special Issue Polyphenols and Health Benefits: 2nd Edition)

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14 pages, 2922 KiB

Open AccessArticle

Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin

by Jakub Martinek, Pavel Mokrejš, Jana Pavlačková, Martina Hřibová, Pavel Pokorný, Dagmar Janáčová and Robert Gál

Foods 2024, 13(16), 2630; https://doi.org/10.3390/foods13162630 - 22 Aug 2024

Viewed by 930

Abstract

The application of biopolymer-based materials is increasing due to better sustainability and environmental protection properties. Gelatin fibers have a specific surface and high porosity, which is why their use in medicine and the food industry is being researched. This article explores the potential [...] Read more.

The application of biopolymer-based materials is increasing due to better sustainability and environmental protection properties. Gelatin fibers have a specific surface and high porosity, which is why their use in medicine and the food industry is being researched. This article explores the potential of centrifugal spinning to produce gelatin fibers. Gelatin for fiber preparation was obtained from a non-traditional source of collagen (chicken by-products) using a unique enzymatic process. The fiber quality was compared with those prepared from gelatins produced from traditional collagen tissues (porcine, bovine). The results showed that fibers cross-linked with glutaraldehyde vapor preserved their structure even in contact with water. Using a cross-linker controlled swelling ability and solubility while maintaining the fiber structure. On the contrary, uncross-linked gelatin fibers were water soluble due to a high surface-to-volume ratio, facilitating water penetration and dissolution. Scanning electron microscopy (SEM) provided a clearer picture of the morphology of gelatin fibers obtained by centrifugal spinning. Differences in the amount of bonding depending on the raw material used and the presence of a cross-linker were analyzed using Fourier transform infrared spectroscopy (FTIR). The overall results showed that chicken gelatin is a suitable alternative to gelatins from traditional sources and can be used for preparing food and pharmaceutical packaging and coatings, fibers, or bioprinting of 3D matrices. Full article

(This article belongs to the Special Issue Advanced Technologies for Enhancing Structure and Functions of Films and Coatings)

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14 pages, 1172 KiB

Open AccessCommunication

Consumer Perceptions and Acceptance of Edible Insects in Slovenia

by Nayyer Rehman and Nives Ogrinc

Foods 2024, 13(16), 2629; https://doi.org/10.3390/foods13162629 - 22 Aug 2024

Viewed by 1111

Abstract

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and [...] Read more.

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and English with 537 participants examined existing perceptions and acceptance of edible insects as food and livestock feed. Findings show moderate interest in insects, particularly in non-visible, integrated forms, despite most participants not having tried whole insects. Young, educated individuals and those residing in rural areas have tried insects more often than other sociodemographic groups. Men showed more interest in entomophagy compared to women. Crickets, grasshoppers, and locusts were most acceptable, while cockroaches were least favored. Economic factors are crucial, with a preference for insect-based products priced similarly to conventional foods. The majority also support using insects as livestock feed. These results can aid policymakers at regional and national levels, help businesses market these products, and contribute to the literature on consumer responses in different European regions regarding edible insects as a sustainable food source. Full article

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

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14 pages, 2084 KiB

Open AccessArticle

Impact of Rice Bran Oil Emulsified Formulation on Digestion and Glycemic Response to Japonica Rice: An In Vitro Test and a Clinical Trial in Adult Men

by Naoki Kawada, Keiko Kamachi, Masatsugu Tamura, Maki Tamura, Rika Kitamura, Kenta Susaki, Hiroyoshi Yamamoto, Hideaki Kobayashi, Ryosuke Matsuoka and Osamu Ishihara

Foods 2024, 13(16), 2628; https://doi.org/10.3390/foods13162628 - 21 Aug 2024

Viewed by 1022

Abstract

To assess the effect of rice bran oil emulsified formulation (EMF) on cooked rice, a single-arm open clinical trial and in vitro testing for digestion and glycemic response were performed. Fifteen Japanese men consumed 200 g of packed rice, cooked with or without [...] Read more.

To assess the effect of rice bran oil emulsified formulation (EMF) on cooked rice, a single-arm open clinical trial and in vitro testing for digestion and glycemic response were performed. Fifteen Japanese men consumed 200 g of packed rice, cooked with or without EMF. Blood samples were collected 0, 30, 60, and 120 min post-consumption and analyzed for glucose, insulin, and triglyceride levels. Continuous glucose monitoring (CGM) and sensory evaluation were also performed. A two-step in vitro digestion test, simulating gastric and small intestinal digestion was conducted. EMF-added rice group showed higher insulin response levels at 60 min than the placebo group. Stratification of participants with HbA1c ≥ 5.6 or an insulinogenic index ≤ 0.4 revealed a significant reduction in C_max glucose levels. A significant correlation was observed between venous and CGM blood glucose levels and no significant sensory differences were observed. The in vitro test revealed significantly lower C_∞, equilibrium starch concentrations, with EMF. Clinical trial suggests that EMF may stimulate insulin secretion and reduce blood glucose levels in participants with lower insulin responses. In vitro tests suggest that EMF inhibits glycemic digestion. This trial was registered at the UMIN Center (UMIN000053495; registered 31 January 2024). Full article

(This article belongs to the Special Issue Healthy Lipids for Food Processing)

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17 pages, 1442 KiB

Open AccessReview

Ultra-Processed Food Intake and Increased Risk of Obesity: A Narrative Review

by Antonietta Monda, Maria Ida de Stefano, Ines Villano, Salvatore Allocca, Maria Casillo, Antonietta Messina, Vincenzo Monda, Fiorenzo Moscatelli, Anna Dipace, Pierpaolo Limone, Girolamo Di Maio, Marco La Marra, Marilena Di Padova, Sergio Chieffi, Giovanni Messina, Marcellino Monda and Rita Polito

Foods 2024, 13(16), 2627; https://doi.org/10.3390/foods13162627 - 21 Aug 2024

Cited by 1 | Viewed by 2363

Abstract

The prevalence of obesity has become a global health concern, with significant impacts on quality of life and mortality rates. Recent research has highlighted the role of ultra-processed foods (UPFs) in driving the obesity epidemic. UPFs undergo extensive processing, often containing high levels [...] Read more.

The prevalence of obesity has become a global health concern, with significant impacts on quality of life and mortality rates. Recent research has highlighted the role of ultra-processed foods (UPFs) in driving the obesity epidemic. UPFs undergo extensive processing, often containing high levels of sugars, fats, and additives, while lacking essential nutrients. Studies have linked UPF consumption to obesity and cardiometabolic diseases, underscoring the importance of dietary patterns rich in whole foods. Thus, the aim of this narrative review is to elucidate the correlation between ultra-processed foods and the increased trend of obesity and its related complications. These foods, prevalent in modern diets, contribute to nutritional deficiencies and excessive caloric intake, exacerbating obesity rates. Lifestyle factors such as busy schedules and quick meal management further drive UPF consumption, disrupting hunger regulation and promoting overeating. UPF consumption correlates with adverse health outcomes, including dyslipidemia, hypertension, and insulin resistance. Promoting whole, minimally processed foods and implementing school-based nutrition education programs are crucial steps. Also, numerous challenges exist, including unequal access to healthy foods, the industry’s influence, and behavioral barriers to dietary change. Future research should explore innovative approaches, such as nutrigenomics and digital health technologies, to personalize interventions and evaluate policy effectiveness. Collaboration across disciplines and sectors will be vital to develop comprehensive solutions and improve public health outcomes globally. Full article

(This article belongs to the Section Food Nutrition)

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19 pages, 5543 KiB

Open AccessArticle

Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis

by Qiuyu Wang, Rongsheng Du, Yuqi Wang, Shulin Zhang, Linlin Wang and Lina Wang

Foods 2024, 13(16), 2626; https://doi.org/10.3390/foods13162626 - 21 Aug 2024

Viewed by 789

Abstract

Volatile organic compounds (VOCs) in food are key factors constituting their unique flavor, while the characteristics of VOCs in air-dried yak meat (AYM) from various regions of the Tibetan Plateau and their inter-regional differences remain unclear. Therefore, this study conducted a comprehensive analysis [...] Read more.

Volatile organic compounds (VOCs) in food are key factors constituting their unique flavor, while the characteristics of VOCs in air-dried yak meat (AYM) from various regions of the Tibetan Plateau and their inter-regional differences remain unclear. Therefore, this study conducted a comprehensive analysis of VOCs in the five-spice (FS), spicy and numbing (SN), and aromatic and spicy (AS) versions of AYM from four regions of the Tibetan Plateau (Gansu, Qinghai, Sichuan, and Tibet) using gas chromatography–ion mobility spectrometry (GC–IMS) A total of 58 VOCs were identified, with alcohols accounting for 28.40%, ketones 22.89%, aldehydes 18.85%, and terpenes 17.61%. Topographic plots, fingerprint profiles, and multivariate analysis not only distinguished AYM of the same flavor from different regions but also discriminated those of different flavors within the same region. Furthermore, 17 key VOCs were selected as the primary aroma characteristics of the 12 types of AYM, including linalool, 3-methylbutanal, acetone, and limonene. Meanwhile, the differential VOCs for each flavor were determined, with linalyl acetate being unique to the FS, (E)-ocimene and ethyl propanoate being specific to the SN, and 2-methyl-3-(methylthio)furan-D and Hexanal-D being characteristic of the AS flavor. Based on the above results, the flavor of AYM can be improved to suit the taste of most people and increase its consumption. Full article

(This article belongs to the Section Food Analytical Methods)

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16 pages, 1107 KiB

Open AccessArticle

Exploring the Multifaceted Biological Activities of Anthocyanins Isolated from Two Andean Berries

by Carlos Barba-Ostria, Saskya E. Carrera-Pacheco, Rebeca Gonzalez-Pastor, Johana Zuñiga-Miranda, Arianna Mayorga-Ramos, Eduardo Tejera and Linda P. Guamán

Foods 2024, 13(16), 2625; https://doi.org/10.3390/foods13162625 - 21 Aug 2024

Viewed by 1006

Abstract

Natural pigments extracted from plant species are used in foods, cosmetics, and pharmaceuticals. This study evaluates the comprehensive biological activities of anthocyanins isolated from Andean blueberry (Vaccinium floribundum Kunth) and Andean blackberry (Rubus glaucus Benth), focusing on their antimicrobial, antioxidant, antitumoral, [...] Read more.

Natural pigments extracted from plant species are used in foods, cosmetics, and pharmaceuticals. This study evaluates the comprehensive biological activities of anthocyanins isolated from Andean blueberry (Vaccinium floribundum Kunth) and Andean blackberry (Rubus glaucus Benth), focusing on their antimicrobial, antioxidant, antitumoral, anti-inflammatory, and hemolytic properties. Chemical characterization revealed significant anthocyanin content with complex mass spectrometric profiles indicating diverse glycosylation patterns that may influence their bioactivity. The antimicrobial assays showed that the extracts were particularly effective against Gram-positive bacteria, with minimal inhibitory concentrations (MICs) as low as 1 mg/mL for Rubus glaucus, indicating strong potential for therapeutic use. The antioxidant capacity of the berries was substantial, albeit slightly lower than that of ascorbic acid. The extracts also exhibited notable antitumoral activity in various cancer cell lines, showing promise as adjunctive or preventive treatments. The anti-inflammatory effects were confirmed by inhibiting nitric oxide production in macrophage cells, highlighting their potential in managing inflammatory diseases. In terms of hemolytic activity, Rubus glaucus exhibited dose-dependent effects, potentially attributable to anthocyanins and phenolics, while Vaccinium floribundum demonstrated no significant hemolytic activity, underscoring its safety. These findings suggest that anthocyanins from Andean berries possess potent biological activities, which could be leveraged for health benefits in pharmaceutical and nutraceutical applications. Further studies are needed to isolate specific bioactive compounds and investigate their synergistic effects in clinical and real-world contexts. Full article

(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)

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14 pages, 4347 KiB

Open AccessArticle

Optimization and Characterization of PEG Extraction Process for Tartary Buckwheat-Derived Nanoparticles

by Jiyue Zhang, Chuang Zhou, Maoling Tan, Yanan Cao, Yuanhang Ren and Lianxin Peng

Foods 2024, 13(16), 2624; https://doi.org/10.3390/foods13162624 - 21 Aug 2024

Cited by 1 | Viewed by 676

Abstract

Plant-derived edible nanovesicles serve as crucial nanocarriers for targeted delivery of bioactive substances, including miRNAs and phytochemicals, to specific tissues. They have emerged as a significant focus in precision nutrient delivery research. In this study, Tartary-buckwheat-derived nanoparticles (TBDNs) were isolated and purified using [...] Read more.

Plant-derived edible nanovesicles serve as crucial nanocarriers for targeted delivery of bioactive substances, including miRNAs and phytochemicals, to specific tissues. They have emerged as a significant focus in precision nutrient delivery research. In this study, Tartary-buckwheat-derived nanoparticles (TBDNs) were isolated and purified using a combination of differential centrifugation and PEG precipitation. A response surface test was employed to optimize the extraction process of TBDNs in terms of yield, total phenol and flavonoid content, as well as antioxidant activity. The results demonstrated that TBDNs exhibited the highest yield and activity at a 10% concentration of PEG, pH 5, and centrifugation temperature of 4 °C. Under these conditions, the measured yield of TBDNs was 1.7795 g/kg, with a total phenol content of 178.648 mg/100 g, total flavonoid content of 145.421 mg/100 g, and DPPH-radical-scavenging rate reaching 86.37%. Characterization through a transmission electron microscope and nanoparticle-size-tracking analyzer revealed that TBDNs possessed a teato-type vesicle structure with dispersed vesicle clusters present within them. Furthermore, the extracted TBDNs were found to have an average particle size of 182.8 nm with the main peak observed at 162.8 nm when tested for particle size distribution analysis. These findings provide a novel method for extracting TBDNs while laying the groundwork for future investigations into their activities. Full article

(This article belongs to the Section Plant Foods)

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18 pages, 4715 KiB

Open AccessArticle

Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry

by Chenying Fu, Yiming Zou, Yixiang Zhang, Mengxiang Liao, Duhuang Chen and Zebin Guo

Foods 2024, 13(16), 2623; https://doi.org/10.3390/foods13162623 - 21 Aug 2024

Viewed by 903

Abstract

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-IMS), free amino acid analysis and [...] Read more.

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (p < 0.05). Equivalent umami concentration (EUC) comparisons showed that PJ-CW treatment produced the greatest synergistic umami enhancement (to 3.15 g MSG equiv./100 g). GC-IMS detected 52 aroma compounds; PJ treatment produced the greatest diversity of aldehydes, including heptanal, nonanal, hexanal, 3-methylbutanal, (E)-2-heptenal and (E,E)-2,4-heptadienal. The total content of volatile flavor compounds was the highest after PJ-CW treatment, and the content of many characteristic flavor substances (3-hydroxy-2-butanone, benzaldehyde, 5-methyl-2(3H)-furanone) increased. These findings provided a theoretical basis for the further development of deodorization methods for Paddy Field Carp. Full article

(This article belongs to the Section Food Analytical Methods)

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14 pages, 2444 KiB

Open AccessArticle

The Antecedents of Positive Emotion and Continuous Usage of In-Flight Meals with Respect to Food Quality Using Structural Equation Modeling

by Won Seok Lee and Joonho Moon

Foods 2024, 13(16), 2622; https://doi.org/10.3390/foods13162622 - 21 Aug 2024

Viewed by 588

Abstract

This work aimed to explore the food quality attributes of in-flight meals and to examine the antecedents of positive emotion and continuous usage of these meals. As a subdimension, this study uses multiple attributes: menu diversity, familiarity, temperature, nutrition, and presentation. Another purpose [...] Read more.

This work aimed to explore the food quality attributes of in-flight meals and to examine the antecedents of positive emotion and continuous usage of these meals. As a subdimension, this study uses multiple attributes: menu diversity, familiarity, temperature, nutrition, and presentation. Another purpose of this work is to examine the moderating effect of menu diversity on the relationship between nutrition and continuance usage. A survey via clickworker was used to collect the data for this work. There were 317 valid observations for statistical inference. This study used a structural equation model to test the hypotheses, and the Hayes process model macro 1 was adopted to test the moderating effect. The results showed that all independent variables other than familiarity significantly accounted for positive emotion. Moreover, all of these attributes had a positive impact on continuous usage. This work unveiled a significant moderating effect of menu diversity on the relationship between nutrition and continuance usage. This research elucidates the literature by clarifying the influential attributes of emotion and continuous usage intention in the domain of in-flight meal products and discussing practical implications. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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14 pages, 4039 KiB

Open AccessArticle

Oral Yak Whey Protein Can Alleviate UV-Induced Skin Photoaging and Modulate Gut Microbiota Composition

by Diandian Wang, Yaxi Zhou, Jian Zhao, Chao Ren and Wenjie Yan

Foods 2024, 13(16), 2621; https://doi.org/10.3390/foods13162621 - 21 Aug 2024

Viewed by 891

Abstract

Excessive UV exposure can lead to skin roughness, wrinkles, pigmentation, and reduced elasticity, with severe cases potentially causing skin cancer. Nowadays, various anti-photoaging strategies have been developed to maintain skin health. Among them, dietary supplements with anti-photoaging properties are gaining increasing attention. Yak [...] Read more.

Excessive UV exposure can lead to skin roughness, wrinkles, pigmentation, and reduced elasticity, with severe cases potentially causing skin cancer. Nowadays, various anti-photoaging strategies have been developed to maintain skin health. Among them, dietary supplements with anti-photoaging properties are gaining increasing attention. Yak whey protein (YWP) possesses multiple benefits, including anti-inflammatory, antioxidant, and immune-boosting properties, effectively protecting the skin. This study used a mixed UVA and UVB light source to irradiate a nude mouse model, exploring the advantages of YWP in anti-photoaging and regulating gut microbiota. The results indicated that YWP alleviated UV-induced skin damage, wrinkles, dryness, and reduced elasticity by inhibiting oxidative stress, inflammatory factors (IL-1α, IL-6, and TNF-α), and matrix metalloproteinases (MMP-1, MMP-3, and MMP-12), thereby increasing the levels of elastin, type I collagen, and type III collagen in the extracellular matrix (ECM). Additionally, YWP significantly improved the abundance of Firmicutes and Bacteroidota in the gut microbiota of mice, promoting the growth of beneficial bacteria such as Lachnospiraceae_NK4A136_group, Ruminococcus_torques_group, and Clostridia_UCG_014, mitigating the dysbiosis caused by photoaging. These findings underscore the potential of YWP in anti-photoaging and gut microbiota improvement, highlighting it as a promising functional food for enhancing skin and gut health. Full article

(This article belongs to the Special Issue Food Proteins from Animals and Plants: Structure, Functionality and Applications)

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11 pages, 980 KiB

Open AccessArticle

Are Socio-Economic Indicators Associated with Food Safety in Public Schools? A Study in Sergipe State, Brazil

by Isabela Gomes Canuto, Diogo Thimoteo da Cunha, Paula Ribeiro Buarque and Izabela Maria Montezano de Carvalho

Foods 2024, 13(16), 2620; https://doi.org/10.3390/foods13162620 - 21 Aug 2024

Viewed by 634

Abstract

The Brazilian National School Feeding Programme aims to ensure food security and the right to food for public school students. To protect these fundamental rights, a comprehensive approach is needed that includes ensuring food safety. Recognising that low socio-economic conditions, inadequate food safety [...] Read more.

The Brazilian National School Feeding Programme aims to ensure food security and the right to food for public school students. To protect these fundamental rights, a comprehensive approach is needed that includes ensuring food safety. Recognising that low socio-economic conditions, inadequate food safety and child vulnerability can pose a cumulative burden on child development, this study examined food safety in public schools in Sergipe, Brazil, in the context of local socio-economic indicators. All state public schools in Sergipe (n = 314) were included. Food safety and socio-economic data were analysed using secondary sources and geographical maps. The cluster analysis identified two different groups of schools based on socio-economic indicators. While most schools presented regular foodborne illness risks, food production and temperature control had particularly high levels of non-compliance. Schools in areas with higher socio-economic indicators (Cluster 2) had better overall food safety scores (p < 0.001) compared to schools in areas with lower socio-economic indicators (Cluster 1). Cluster 1 schools also had a higher FBI risk when analysing temperature-controlled equipment violations (p = 0.001), food handlers (p = 0.005) and process and production (p = 0.004), which emerged as critical areas. These results emphasise the urgent need for targeted interventions to improve food safety in schools located in areas with lower socio-economic conditions. Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

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22 pages, 553 KiB

Open AccessSystematic Review

Health Outcomes Associated with Olive Oil Intake: An Umbrella Review of Meta-Analyses

by Manuela Chiavarini, Patrizia Rosignoli, Irene Giacchetta and Roberto Fabiani

Foods 2024, 13(16), 2619; https://doi.org/10.3390/foods13162619 - 21 Aug 2024

Viewed by 1529

Abstract

Several studies suggested a negative association between olive oil (OO) consumption and the risk of several chronic diseases. However, an attempt to systematically search, organize, and evaluate the existing evidence on all health outcomes associated with OO consumption is lacking. The objective of [...] Read more.

Several studies suggested a negative association between olive oil (OO) consumption and the risk of several chronic diseases. However, an attempt to systematically search, organize, and evaluate the existing evidence on all health outcomes associated with OO consumption is lacking. The objective of this review is to describe the multiple health outcomes associated with OO consumption. The Medline, Scopus, and Web of Science databases were searched through 5 April 2024. The selected studies met all of the following criteria: (1) a meta-analysis of both observational (case–control and cohort studies) and interventional studies (trials), (2) an evaluation of the association between OO consumption, mortality, and/or the incidence of non-communicable/chronic degenerative diseases, and (3) a study population ≥18 years old. Two independent reviewers extracted the relevant data and assessed the risk of bias of individual studies. The PRISMA statement and guidelines for the Integration of Evidence from Multiple Meta-Analyses were followed. The literature search identified 723 articles. After selection, 31 articles were included in this umbrella review. The primary health benefits of OO were observed in cardiovascular diseases and risk factors, cancer, mortality, diabetes, and specific biomarkers related to anthropometric status and inflammation. As a key component of the Mediterranean diet, OO can be considered a healthy dietary choice for improving positive health outcomes. Full article

(This article belongs to the Special Issue Feature Review on Food Nutrition)

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13 pages, 921 KiB

Open AccessReview

Food Supplements and Their Use in Elderly Subjects—Challenges and Risks in Selected Health Issues: A Narrative Review

by Maria João Campos, Magdalena Czlapka-Matyasik and Angelina Pena

Foods 2024, 13(16), 2618; https://doi.org/10.3390/foods13162618 - 21 Aug 2024

Viewed by 1323

Abstract

The European population is ageing. Food Supplements (FSs) are foods with particular characteristics, consumed by elderly people for various purposes, including combating nutritional deficits. Their consumption in this age group, associated with a high prevalence of polypharmacy, can enhance interactions. Potential drug-food (or [...] Read more.

The European population is ageing. Food Supplements (FSs) are foods with particular characteristics, consumed by elderly people for various purposes, including combating nutritional deficits. Their consumption in this age group, associated with a high prevalence of polypharmacy, can enhance interactions. Potential drug-food (or food supplements), drug-drug interactions and polypharmacy are common health issues among older adults. The prevalence of polypharmacy is high, and preliminary data also indicate that there is significant FS use, increasing the risk of the duplication of therapies and various adverse reactions as well as drug–FS and FS-FS interactions. Therefore, the intervention of health professionals in mitigating these risks is essential. This review highlights and discusses the association between FSs, polypharmacy, and adverse reactions due to the risk of potential interactions between these products. Moreover, it also provides current scientific evidence regarding the use of FSs by the elderly. A review of the challenges, advantages, and risks of using FSs in elderly people who are malnourished and/or polymedicated, focusing on the good practises needed to support healthy ageing, is presented. In this regard, this paper aims to help health professionals better deal with the issue of the use of multiple FSs and polypharmacy, overcome the malnutrition problem, and improve the health and well-being of older adults. Full article

(This article belongs to the Section Food Nutrition)

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16 pages, 5586 KiB

Open AccessArticle

Hydrogen Sulfide Improves Postharvest Quality of Okra (Abelmoschus esculentus (L.) Moench) Pods by Enhancing Antioxidant Capacity and Delaying Lignification

by Weihua Luo, Tinghui Chen, Xiao Gong, Jingjing Chen, Wei Zhou and Jihua Li

Foods 2024, 13(16), 2617; https://doi.org/10.3390/foods13162617 - 21 Aug 2024

Viewed by 627

Abstract

Okra (Abelmoschus esculentus (L.) Moench) pod storage is challenging due to its high water content and tendency to lignify. Sodium hydrosulfide (NaHS) served as an H₂S donor in this investigation. Compared with the control group, the group treated with 0.5 [...] Read more.

Okra (Abelmoschus esculentus (L.) Moench) pod storage is challenging due to its high water content and tendency to lignify. Sodium hydrosulfide (NaHS) served as an H₂S donor in this investigation. Compared with the control group, the group treated with 0.5 mmol/L NaHS solution effectively maintained the appearance quality, and its weight loss was only 6.21% at 20 days. The H₂S treatment not only preserved tissue nutrients but also significantly enhanced catalase (CAT), ascorbic acid peroxidase (APX), and superoxide dismutase (SOD) activities while decreasing oxidant damage. In addition, H₂S slowed down lignin synthesis by inhibiting the activities of key enzymes such as phenylalanine ammonialyase (PAL), cinnamate 4-hydroxylase (C4H), and cinnamyl alcohol dehydrogenase (CAD) in the lignin biosynthesis pathway. Transcriptome analysis revealed that H₂S affects 34 genes in the phenylpropanoid biosynthesis pathway, such as AePAL, Ae4CL1, AeCCOAOMT1, AePOD, etc., which inhibit lignin synthesis of okra pods. All in all, moderate H₂S can improve postharvest quality and extend the shelf-life of okra pods by enhancing antioxidant capacity and delaying lignification; the results will provide an overview of its application in the preservation of okra pods. Full article

(This article belongs to the Section Food Packaging and Preservation)

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13 pages, 3640 KiB

Open AccessArticle

The Galloyl Group Enhances the Inhibitory Activity of Catechins against LPS-Triggered Inflammation in RAW264.7 Cells

by Jinming Peng, Guangwei Chen, Shaoxin Guo, Ziyuan Lin, Jun Li, Wenhua Yang, Gengsheng Xiao and Qin Wang

Foods 2024, 13(16), 2616; https://doi.org/10.3390/foods13162616 - 21 Aug 2024

Viewed by 770

Abstract

The galloyl group in catechins was confirmed to be crucial for their health benefits. However, whether the catechins’ galloyl group had a contribution to their anti-inflammation remains unclear. This study investigated the anti-inflammation properties and mechanisms of catechins in RAW264.7 cells by using [...] Read more.

The galloyl group in catechins was confirmed to be crucial for their health benefits. However, whether the catechins’ galloyl group had a contribution to their anti-inflammation remains unclear. This study investigated the anti-inflammation properties and mechanisms of catechins in RAW264.7 cells by using ELISA, fluorometry, flow cytometer, Western blot, and molecular docking. Results showed that the galloyl group enhanced the inhibitory abilities of catechins on inflammatory cytokines (NO, PGE₂, IL-1β, and TNF-α) and ROS release in LPS-induced cells. This suppression was likely mediated by delaying cells from the G0/G1 to the S phase, blocking COX-2 and iNOS via the TLR4/MAPK/NF-κB pathway with PU.1 as an upstream target. The research proved that the existence of galloyl groups in catechins was indispensable for their anti-inflammatory capacities and offered a theoretical basis for the anti-inflammatory mechanism of galloylated catechins. Future research is needed to verify the anti-inflammatory effects of catechins in various sources of macrophages or the Caco-2/RAW264.7 cell co-culture system. Full article

(This article belongs to the Section Food Nutrition)

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13 pages, 247 KiB

Open AccessArticle

Nitrate, Nitrite, and Iodine Concentrations in Commercial Edible Algae: An Observational Study

by Patricia Casas-Agustench, Jade M. Hayter, Odelia S. B. Ng, Lauren V. Hallewell, Nathaniel J. Clark and Raul Bescos

Foods 2024, 13(16), 2615; https://doi.org/10.3390/foods13162615 - 21 Aug 2024

Viewed by 1007

Abstract

Edible algae are a natural source of nutrients, including iodine, and can also contain nitrogen in the form of nitrate (NO₃⁻) and nitrite (NO₂⁻) as they can fix nitrogen from seawater. This study aimed to analyse the [...] Read more.

Edible algae are a natural source of nutrients, including iodine, and can also contain nitrogen in the form of nitrate (NO₃⁻) and nitrite (NO₂⁻) as they can fix nitrogen from seawater. This study aimed to analyse the NO₃⁻, NO₂⁻, and iodine concentrations in eighteen macroalgae and five microalgae species commercially available in the United Kingdom. NO₃⁻ and NO₂⁻ concentrations were measured using high-performance liquid chromatography (HPLC), and iodine was determined using inductively coupled plasma mass spectrometry (ICP-MS). NO₃⁻ and iodine concentrations in macroalgae (NO₃⁻: 4050.13 ± 1925.01 mg/kg; iodine: 1925.01 ± 1455.80 mg/kg) were significantly higher than in microalgae species (NO₃⁻: 55.73 ± 93.69 mg/kg; iodine: 17.61 ± 34.87 mg/kg; p < 0.001 for both). In the macroalgae group, nori had the highest NO₃⁻ (17,191.33 ± 980.89 mg/kg) and NO₂⁻ (3.64 ± 2.38 mg/kg) content, as well as the highest iodine content. Among microalgae, Dunaliella salina had the highest concentration of NO₃⁻ (223.00 ± 21.93 mg/kg) and iodine (79.97 ± 0.76 mg/kg), while Spirulina had the highest concentration of NO₂⁻ (7.02 ± 0.13 mg/kg). These results indicate that commercially available edible algae, particularly macroalgae species, could be a relevant dietary source of NO₃⁻ and iodine. Full article

18 pages, 1728 KiB

Open AccessArticle

Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis

by Sandra Llano, Fabrice Vaillant, Margareth Santander, Andrés Zorro-González, Carlos E. González-Orozco, Isabelle Maraval, Renaud Boulanger and Sebastián Escobar

Foods 2024, 13(16), 2614; https://doi.org/10.3390/foods13162614 - 20 Aug 2024

Viewed by 1261

Abstract

The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how [...] Read more.

The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia’s fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans. Sensory evaluation was conducted on chocolates fermented for 48, 72, 96, and 120 h, revealing that fermentation time critically affects the development of fine-flavor attributes, particularly fruitiness and nuttiness. The optimal fermentation period to enhance these attributes was identified at 96 h, a duration consistently associated with peak fruitiness under all studied climatic conditions. Analysis of 44 volatile compounds identified several key aroma markers, such as acetoin, 1-methoxy-2-propyl acetate, and various pyrazines, which correlate with desirable sensory attributes. These compounds exhibited varying amounts depending on fermentation time and specific agroclimatic conditions, with a 96 h fermentation yielding chocolates with a higher quantity of volatile compounds associated with preferred attributes. Our findings highlight the complex interaction between fermentation processes and agroclimatic factors in determining cocoa quality, providing new insights into optimizing the flavor profiles of chocolate. Full article

(This article belongs to the Section Food Microbiology)

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