Foods

23 pages, 1533 KiB

Open AccessReview

Seaweed as a Valuable and Sustainable Resource for Food Packaging Materials

by Aleksandra Nesic, Sladjana Meseldzija, Sergio Benavides, Fabián A. Figueroa and Gustavo Cabrera-Barjas

Foods 2024, 13(19), 3212; https://doi.org/10.3390/foods13193212 - 9 Oct 2024

Viewed by 684

Abstract

Plastic food packaging causes massive pollution in the environment via resource extraction, gas emissions, and the enduring plastic waste accumulation. Hence, it is of crucial importance to discover sustainable alternatives in order to protect ecosystems and conserve precious resources. Recently, seaweed has been [...] Read more.

Plastic food packaging causes massive pollution in the environment via resource extraction, gas emissions, and the enduring plastic waste accumulation. Hence, it is of crucial importance to discover sustainable alternatives in order to protect ecosystems and conserve precious resources. Recently, seaweed has been emerging as a promising sustainable solution to plastic pollution. Seaweed is a fast-growing marine plant that is abundant in tropical coastlines and requires minimal resources to cultivate. In addition, seaweed is rich in valuable polysaccharides such as alginate, fucoidan, carrageenan, agar, and ulva, which can be extracted and processed into biodegradable films, coatings, and wraps. This ability allows the creation of an alternative to plastic food packages that are completely biodegradable, made from renewable resources, and do not linger in landfills or oceans for centuries. In this context, this review discusses the main classification of seaweed, their production and abundance in the world, and provides a summary of seaweed-based materials developed in the last 2–5 years for potential usage in the food packaging sector. Full article

(This article belongs to the Special Issue Recent Progress on Multifunctional Food Packaging and Film Applications)

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15 pages, 4641 KiB

Open AccessArticle

Oral Administration of Lactiplantibacillus plantarum CCFM8661 Alleviates Dichlorvos-Induced Toxicity in Mice

by Weiwei Ma, Yiyang Zhao, Hang Sun, Ziwei Zhang and Lili Huang

Foods 2024, 13(19), 3211; https://doi.org/10.3390/foods13193211 - 9 Oct 2024

Viewed by 500

Abstract

Dichlorvos (DDVP) is an organophosphorus pesticide commonly used in agriculture for pest control, which may enter the organism from the food chain and cause harm. This study aimed to investigate the mitigation effect of Lactiplantibacillus plantarum CCFM8661 (a strain of the bacteria) on [...] Read more.

Dichlorvos (DDVP) is an organophosphorus pesticide commonly used in agriculture for pest control, which may enter the organism from the food chain and cause harm. This study aimed to investigate the mitigation effect of Lactiplantibacillus plantarum CCFM8661 (a strain of the bacteria) on DDVP toxicity. Sixty male mice were randomly divided into five groups including control (saline), model (DDVP), low-dose, medium-dose, and high-dose groups, and alleviating effect was evaluated by determining body weight, pesticide residues, oxidative stress, and inflammation, and by histological analysis. The results showed that compared with the model group, body weight and acetylcholinesterase activity, and SOD, CAT, T-AOC, and GSH levels significantly increased, and serum DDVP content, MDA level, IL-1β, and TNF-α significantly decreased after administration of the L. plantarum CCFM8661. The study demonstrated that L. plantarum CCFM8661 exhibited a significant detoxification effect on pesticide toxicity in mice, providing a theoretical basis for the application of probiotics in mitigating pesticide-induced damage. Full article

(This article belongs to the Special Issue Probiotics: Selection, Cultivation, Evaluation and Application)

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17 pages, 271 KiB

Open AccessArticle

Demand Potential for Agricultural Trade between China and Countries along the “Belt and Road”

by Lunzheng Zhou, Guangji Tong, Jiaguo Qi and Lu He

Foods 2024, 13(19), 3210; https://doi.org/10.3390/foods13193210 - 9 Oct 2024

Viewed by 816

Abstract

International agricultural markets are an important part of the global food resource chain. Tapping into the potential of agricultural trade between China and countries along the “Belt and Road” (B&R) is conducive to safeguarding China’s and the world’s food security, but there is [...] Read more.

International agricultural markets are an important part of the global food resource chain. Tapping into the potential of agricultural trade between China and countries along the “Belt and Road” (B&R) is conducive to safeguarding China’s and the world’s food security, but there is less literature on the potential of bilateral trade demand. This paper ranks the B&R countries according to the scale of imports and exports, and calculates the elasticity of demand for imports, the elasticity of substitution for exports, and, finally, the potential of elasticity of demand for trade between China and the major B&R countries. The results show that China’s agricultural export potential to major B&R countries is ranked as follows: Indonesia, Thailand, Russia, Poland, Turkey, Vietnam, Malaysia, Ukraine, India, and Singapore. The major B&R countries are also ranked in terms of their export potential to China: Vietnam, India, Ukraine, Russia, Malaysia, Thailand, Indonesia, Poland, Singapore, and Turkey. The findings of this paper provide a decision-making basis for promoting agricultural trade between China and B&R countries. Full article

(This article belongs to the Special Issue Sustainable Agriculture for Food and Nutrition Security)

12 pages, 1189 KiB

Open AccessArticle

Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (Euterpe oleracea Mart.) and Sea Buckthorn (Hippophae rhamnoides L.) Berries

by Anna Wojtaszek, Anna Marietta Salejda, Agnieszka Nawirska-Olszańska, Aleksandra Zambrowicz, Aleksandra Szmaja and Jagoda Ambrozik-Haba

Foods 2024, 13(19), 3209; https://doi.org/10.3390/foods13193209 - 9 Oct 2024

Viewed by 837

Abstract

Background: The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices. Methods: Five variants of innovative burgers were obtained, differing in the proportion of juices in [...] Read more.

Background: The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices. Methods: Five variants of innovative burgers were obtained, differing in the proportion of juices in the recipe. The pH of meat stuffing, thermal losses, production yield, color (CIE L*a*b*), content of polyphenolic compounds, degree of oxidation of the lipid fraction (TBARS), and antioxidant activity against ABTS radicals were determined. Anti-diabetic activity was measured as the ability to inhibit α-glucosidase and dipeptidyl peptidase−4 activity. A sensory evaluation was also performed. Results: Beef burgers formulated with açaí and sea buckthorn juices had up to five times higher total polyphenol content than burgers without added juices. The addition of the juices increased antioxidant activity against ABTS radicals (from 42 to 440 µmol/L/100 g) and effectively inhibited oxidation of the lipid fraction of the beef burgers. Recipe modifications resulted in changes in the color parameters of the beef burgers and had a positive effect on the sensory quality attributes evaluated. Beef burgers containing 0.5 g of açaí juice and 1.0 g of sea buckthorn juice were rated the best in terms of acceptability of appearance, aroma, color, juiciness, and tenderness. The addition of açaí and sea buckthorn juice did not increase the inhibitory activity against α-glucosidase and dipeptidyl peptidase-IV of the innovative beef burgers. Conclusions: The proposed recipe modification may be an effective way to fortify beef burgers with phytochemicals with antioxidant properties while maintaining their sensory properties. Full article

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

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13 pages, 4312 KiB

Open AccessArticle

Soil-Mulching Treatment Enhances the Content of Stilbene in Grape Berries: A Transcriptomic and Metabolomic Analysis

by Bo Wang, Weimin Wu, Zhuangwei Wang, Zhenxiao Chen and Xicheng Wang

Foods 2024, 13(19), 3208; https://doi.org/10.3390/foods13193208 - 9 Oct 2024

Viewed by 553

Abstract

Soil mulching is a useful agronomic practice that promotes early fruit maturation and affects fruit quality. However, the regulatory mechanism of fruit metabolites under soil-mulching treatments remains unknown. In this study, variations in the gene sets and metabolites of grape berries after mulching [...] Read more.

Soil mulching is a useful agronomic practice that promotes early fruit maturation and affects fruit quality. However, the regulatory mechanism of fruit metabolites under soil-mulching treatments remains unknown. In this study, variations in the gene sets and metabolites of grape berries after mulching (rice straw + felt + plastic film) using transcriptome and metagenomic sequencing were investigated. The results of the cluster analysis and orthogonal projection to latent structures discriminant analysis of the metabolites showed a difference between the mulching and control groups, as did the principal component analysis results for the transcriptome. In total, 36 differentially expressed metabolites were identified, of which 10 (resveratrol, ampelopsin F, piceid, 3,4′-dihydroxy-5-methoxystilbene, ε-viniferin, trans resveratrol, epsilon-viniferin, 3′-hydroxypterostilbene, 1-methyl-resveratrol, and pterostil-bene) were stilbenes. Their content increased after mulching, indicating that stilbene synthase activity increased after mulching. The weighted gene co-expression network analysis revealed that the turquoise and blue modules were positively and negatively related to stilbene compounds. The network analysis identified two seed genes (VIT_09s0054g00610, VIT_13s0156g00260) and two transcription factors (VIT_13s0156g00260, VIT_02s0025g04590). Overall, soil mulching promoted the accumulation of stilbene compounds in grapes, and the results provided key genetic information for further studies. Full article

(This article belongs to the Section Foodomics)

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10 pages, 3395 KiB

Open AccessCommunication

Acceleration of Ethanol Metabolism by a Patented Bos taurus Isolated Alcohol Degradation Protein (ADP) on Acute Alcohol Consumption

by Bun Tsoi, Huan Zhang, Chun-Pang So, Angel Ka-Kei Lam, Christina Chui-Wa Poon, Sek-Lun Law, Bing-Lou Wong and Sai-Wang Seto

Foods 2024, 13(19), 3207; https://doi.org/10.3390/foods13193207 - 9 Oct 2024

Viewed by 542

Abstract

Alcoholic beverages are among the most widely enjoyed leisure drinks around the world. However, irresponsible drinking habits can have detrimental effects on human health. Therefore, exploring strategies to alleviate discomfort following alcohol consumption would be beneficial for individuals who inevitably need to consume [...] Read more.

Alcoholic beverages are among the most widely enjoyed leisure drinks around the world. However, irresponsible drinking habits can have detrimental effects on human health. Therefore, exploring strategies to alleviate discomfort following alcohol consumption would be beneficial for individuals who inevitably need to consume alcohol. In this study, three different models were used to determine the efficacy of a patented alcohol degradation protein (ADP) extracted from Bos taurus on ethanol metabolism. In an ethanol-challenged HepG2 cell model, ADP significantly protected the cell from ethanol-induced toxicity. Subsequently, results demonstrated that ADP significantly alleviated the effect of ethanol, as reflected by the increased distance and activity time of zebrafish during the testing period. Additionally, in a rat model, ADP promoted ethanol degradation at 1 and 2 h after ethanol consumption. Mechanistic studies found that ADP treatment increased ADH and ALDH activity in the gastrointestinal tract. ADP also exhibited potent antioxidation effects by lowering HO-1 expression in the liver. In conclusion, we believe that ADP is a promising product for relieving hangover symptoms after ethanol consumption, with demonstrated safety and effectiveness at the recommended dosage. Full article

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

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14 pages, 1512 KiB

Open AccessArticle

Evaluation of High Vacuum Flavor Extraction Device as a Novel Technique for the Extraction of Volatile Compounds

by Mingyuan Liu, Jie Zhou, Jingkai Qin, Zhongyi Qin, Jiequn Jiang, Futian Yu, Mei Chen, Xiaoling Liu and Meishuo Zhang

Foods 2024, 13(19), 3206; https://doi.org/10.3390/foods13193206 - 9 Oct 2024

Viewed by 432

Abstract

In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatability and precision of the HVE method were evaluated through [...] Read more.

In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatability and precision of the HVE method were evaluated through quantitative analysis of twelve volatile odor compounds across seven replicate extractions using gas chromatography–flame ionization detection (GC-FID). The results showed that the HVE system achieved a mean relative standard deviation (RSD) of 11.60 ± 1.79% and a recovery rate of 90.55 ± 4.56%, demonstrating its precision and reproducibility. Secondly, the performance of HVE was compared with solvent-assisted flavor evaporation (SAFE) and simultaneous distillation–extraction (SDE) for extracting flavor compounds from fried tilapia mince. The results indicated that HVE was more effective, particularly in extracting aldehydes and pyrazines, which are key contributors to the flavor profile. Finally, sensory evaluations supported these findings, showing that the odor profiles obtained through HVE were most similar to the original sample, with a similarity score of 72.55%, compared to 69.25% for SAFE and 60.29% for SDE. These findings suggest that HVE is a suitable method for the extraction and analysis of volatile compounds in complex food matrices such as fried tilapia mince. Full article

(This article belongs to the Special Issue Recent Research and Application of Biochemical Determinations and Analytical Technologies in Foods)

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15 pages, 5619 KiB

Open AccessArticle

Assessment of Fungal and Contamination of Ochratoxin A and Patulin in Foods Susceptible to Contamination in the Yangzhou Market, China

by Qinghua Gong, Zihan Zhang, Peiwen Huang, Bo Wang and Xiangfeng Zheng

Foods 2024, 13(19), 3205; https://doi.org/10.3390/foods13193205 - 9 Oct 2024

Viewed by 514

Abstract

The conducive conditions of warm and humid climates can facilitate mold proliferation and subsequent mycotoxin production during food processing and distribution, thereby posing a potential risk to consumer health. However, there exists a significant lack of research regarding the diversity of molds and [...] Read more.

The conducive conditions of warm and humid climates can facilitate mold proliferation and subsequent mycotoxin production during food processing and distribution, thereby posing a potential risk to consumer health. However, there exists a significant lack of research regarding the diversity of molds and the presence of ochratoxin A (OTA) and patulin (PAT) in food products available in the Yangzhou market. This study was conducted to assess OTA contamination levels and fungal presence in 57 cereal-based food samples, as well as PAT contamination levels and fungal presence in 50 types of foods, including apples, hawthorn berries, pears, and their derivatives. Ochratoxin A (OTA) was detected in 17 out of 57 cereal-based food samples, with concentrations ranging from 0.93 to 32.69 μg/kg. The contamination rate was determined to be 31.48%, and no samples exceeded the established regulatory limits. Furthermore, seven apple products were identified as contaminated with patulin (PAT), exhibiting concentrations between 26.85 and 192.78 μg/kg. Additionally, three food samples derived from hawthorn showed PAT contamination levels ranging from 29.83 to 88.56 μg/kg. Through purification on potato dextrose agar (PDA) medium, observation of colony morphology, and analysis of internal transcribed spacer (ITS) sequences, a total of 35 fungal strains belonging to 13 genera were identified in cereal-based foods. The predominant genera in cereals included Talaromyces, Fusarium, Aspergillus, and Penicillium. Additionally, twelve fungal strains from five genera (Penicillium, Cladosporium, Aureobasidium, Curvularia, and Alternaria) were isolated and identified in fruits and their derivatives. The findings indicate that OTA and PAT toxins are one of the important risk factors that threaten consumer health. Furthermore, the contamination of some other toxigenic strains is also a matter of substantial concern, with potential implications for consumer health. Full article

(This article belongs to the Special Issue Novel Detection Approaches of Biological and Non-biological Risk Factors in Foods)

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12 pages, 1336 KiB

Open AccessArticle

Production of Bioactive Peptides from Tartary Buckwheat by Solid-State Fermentation with Lactiplantibacillus plantarum ATCC 14917

by Panpan Wang and Tingjun Ma

Foods 2024, 13(19), 3204; https://doi.org/10.3390/foods13193204 - 9 Oct 2024

Viewed by 418

Abstract

Buckwheat is a valuable crop that contains various nutrients and functional components. Tartary buckwheat peptide is a protease-hydrolyzed protein with a wide range of physiological functions. Tartary buckwheat peptide produced through microbial fermentation can decrease the enzymatic digestion of buckwheat protein, which contributes [...] Read more.

Buckwheat is a valuable crop that contains various nutrients and functional components. Tartary buckwheat peptide is a protease-hydrolyzed protein with a wide range of physiological functions. Tartary buckwheat peptide produced through microbial fermentation can decrease the enzymatic digestion of buckwheat protein, which contributes to the bitter taste, and improve both the flavor and texture of buckwheat peptide products. In this study, microbial fermentation using probiotics was employed to prepare Tartary buckwheat peptides, and the preparation process was optimized. Based on single-factor experiments, the polypeptide content in the fermentation solution initially increased and then decreased with varying water content, inoculum concentration, glucose addition, fermentation temperature, fermentation time, and potassium dihydrogen phosphate addition. According to the response surface methodology, the maximum peptide content was achieved under fermentation conditions of 60.0% moisture content, 12.87% inoculum ratio, 2.0% glucose, and a fermentation temperature of 30.0 °C, with an actual value of (22.18 ± 1.02) mg/mL. The results show that fermentation with Lactiplantibacillus plantarum produces higher peptide levels and is safer than other microbial fermentation methods. Full article

(This article belongs to the Special Issue Nutritional Research on Food-Derived Bioactive Peptides and Their Preparation)

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11 pages, 863 KiB

Open AccessReview

Meat Inspection Decisions Regarding Pig Carcasses Affected by Osteomyelitis at the Slaughterhouse: From Etiopathogenesis to Total Condemnation Criteria

by Melissa Alves Rodrigues , Pedro Teiga-Teixeira, Fernanda Seixas and Alexandra Esteves

Foods 2024, 13(19), 3203; https://doi.org/10.3390/foods13193203 - 9 Oct 2024

Viewed by 457

Abstract

Osteomyelitis is a significant cause of total carcass condemnation in pigs at the slaughterhouse. The decision for total condemnation of a pig carcass for osteomyelitis is often based on traditional perceptions of the risk of pyaemia, leading to controversy among Official Veterinarians (OV) [...] Read more.

Osteomyelitis is a significant cause of total carcass condemnation in pigs at the slaughterhouse. The decision for total condemnation of a pig carcass for osteomyelitis is often based on traditional perceptions of the risk of pyaemia, leading to controversy among Official Veterinarians (OV) in the industry. This review aims to provide a more comprehensive understanding of the etiopathogenesis of osteomyelitis in pigs, the microorganisms involved, and the risk factors. It also highlights the urgent need for a more uniform method to evaluate osteomyelitis cases, which could significantly reduce economic losses in the industry. Lesions originating from tail-biting, tail docking, castration, teeth resection, and raw management are described as risk factors for osteomyelitis. Osteomyelitis is caused by the entry of pathogens into the animal’s bloodstream through an open wound. Trueperella monocytogenes, Staphylococcus aureus, and Streptococcus spp. are the most described pathogens. At slaughter, OVs condemn carcasses with osteomyelitis due to pyaemia. Signs of acute disease are essential to identify pyaemia cases. In chronic cases, total carcass condemnation can be avoided depending on the number of lesions and vertebrae affected. A clear overall image of the problem would help authorities in various countries adopt a more homogenous approach. Full article

(This article belongs to the Special Issue Current Trends in Meat Microbiology and Hygiene)

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22 pages, 1510 KiB

Open AccessArticle

Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot

by Monika Mrvová, Juraj Medo, Jana Lakatošová, Zuzana Barboráková, Marcel Golian, Zuzana Mašková and Dana Tančinová

Foods 2024, 13(19), 3202; https://doi.org/10.3390/foods13193202 - 9 Oct 2024

Viewed by 524

Abstract

Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial properties, as a potential [...] Read more.

Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial properties, as a potential method to prevent postharvest losses from P. olsonii. Antifungal activity was tested for ten EOs at a concentration of 625 μL/L using the vapor diffusion method. Thyme, wild thyme, savory, oregano, and marjoram completely inhibited fungal growth over 14 days. Thyme EO, at a minimum inhibitory concentration (MIC) of 250 μL/L, fully inhibited all strains, while oregano, wild thyme, and savory were effective at 500 μL/L. Marjoram EO showed weaker activity. The lowest IC90 values, ranging from 35.72 to 162.72 μL/L, were estimated for thyme and oregano. In cherry tomatoes, oregano EO completely halted P. olsonii growth at 250 μL/L; thyme was effective for seven days; wild thyme and savory for two days. Thyme EO prevented P. olsonii spore germination at 500 μL/L for seven days, though germination occurred at half that concentration. The IC90 values varied between 256.2 and 138.7 μL/L depending on the strain. The vapor phase of EOs at 125 μL/L influenced the sensory characteristics of cherry tomatoes; however, for thyme and oregano, this effect was not negative due to their culinary association with tomato flavor. The selected EOs could be used to control and prevent postharvest fruit losses, but further research is needed to optimize their application. Full article

(This article belongs to the Special Issue Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable: 2nd Edition)

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14 pages, 2676 KiB

Open AccessArticle

Concurrence of Inactivation Enzyme-Encoding Genes tet(X), bla_EBR, and estT in Empedobacter Species from Chickens and Surrounding Environments

by Chong Chen, Yilin Lv, Taotao Wu, Jing Liu, Yanan Guo and Jinlin Huang

Foods 2024, 13(19), 3201; https://doi.org/10.3390/foods13193201 - 9 Oct 2024

Viewed by 493

Abstract

The emergence of inactivation enzyme-encoding genes tet(X), bla_EBR, and estT challenges the effectiveness of tetracyclines, β-lactams, and macrolides. This study aims to explore the concurrence and polymorphism of their variants in Empedobacter sp. strains from food-producing animals and surrounding environments. [...] Read more.

The emergence of inactivation enzyme-encoding genes tet(X), bla_EBR, and estT challenges the effectiveness of tetracyclines, β-lactams, and macrolides. This study aims to explore the concurrence and polymorphism of their variants in Empedobacter sp. strains from food-producing animals and surrounding environments. A total of eight tet(X) variants, seven bla_EBR variants, and seven estT variants were detected in tet(X)-positive Empedobacter sp. strains (6.7%) from chickens, sewage, and soil, including 31 Empedobacter stercoris and 6 novel species of Taxon 1. All of them were resistant to tigecycline, tetracycline, colistin, and ciprofloxacin, and 16.2% were resistant to meropenem, florfenicol, and cefotaxime. The MIC₉₀ of tylosin, tilmicosin, and tildipirosin was 128 mg/L, 16 mg/L, and 8 mg/L, respectively. Cloning expression confirmed that tet(X6) and the novel variants tet(X23), tet(X24), tet(X25), tet(X26), and tet(X26.2) conferred high-level tigecycline resistance, while all of the others exhibited relatively low-level activities or were inactivated. The bacterial relationship was diverse, but the genetic environments of tet(X) and bla_EBR were more conserved than estT. An ISCR2-mediated tet(X6) transposition structure, homologous to those of Acinetobacter sp., Proteus sp., and Providencia sp., was also identified in Taxon 1. Therefore, the tet(X)-positive Empedobacter sp. strains may be ignored and pose a serious threat to food safety and public health. Full article

(This article belongs to the Special Issue Strategies for Controlling Pathogenic Microbial Contamination in Animal-Derived Food Products: An Antimicrobial Approach)

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13 pages, 2777 KiB

Open AccessArticle

An RPA-Based CRISPR/Cas12a Assay in Combination with a Lateral Flow Assay for the Rapid Detection of Shigella flexneri in Food Samples

by Jieru Xu, Tianxin Zhang, Xinrui Lv, Lei Shi, Weibin Bai and Lei Ye

Foods 2024, 13(19), 3200; https://doi.org/10.3390/foods13193200 - 9 Oct 2024

Viewed by 599

Abstract

Among the pathogens that cause infectious diarrhea in China, Shigella is the most prominent. Shigellosis affects both adults and children, particularly those in developing nations, with nearly 190 million annual cases and a third resulting in fatalities. The recently emerged CRISPR/Cas system has [...] Read more.

Among the pathogens that cause infectious diarrhea in China, Shigella is the most prominent. Shigellosis affects both adults and children, particularly those in developing nations, with nearly 190 million annual cases and a third resulting in fatalities. The recently emerged CRISPR/Cas system has also been increasingly applied for the detection of different biological targets. The lateral flow assay (LFA) has the advantages of short detection time, simple operation, high sensitivity, and low cost, and it provides an ideal platform for on-site detection. In this study, a recombinase polymerase amplification–CRISPR/Cas12a–LFA test for Shigella flexneri was constructed. The established method had good specificity and sensitivity, and the qualitative accuracy of 32 tested strains reached 100%. The detection limit of genomic DNA reached 8.3 copies/μL. With the advantages of high accuracy and portability, this diagnostic apparatus represents a novel method of identification and detection of Shigella flexneri, particularly in settings that lack complex laboratory infrastructure. Full article

(This article belongs to the Section Food Microbiology)

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20 pages, 1451 KiB

Open AccessArticle

How Do Greeks Feel about Eating Insects? A Study of Consumer Perceptions and Preferences

by Alkmini-Anna Gkinali, Anthia Matsakidou, Anastasios Michailidis and Adamantini Paraskevopoulou

Foods 2024, 13(19), 3199; https://doi.org/10.3390/foods13193199 - 8 Oct 2024

Viewed by 681

Abstract

Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western [...] Read more.

Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western diet. Little is known about Greek consumers’ attitudes toward the habit of consuming insects as food. This study provides insight into Greek consumers’ preferences for insect-based food products. The data were collected through an online questionnaire (n = 1531). A two-step cluster analysis and a categorical regression were employed to classify the respondents into discernible clusters and determine the relationship between their socioeconomic characteristics and their willingness to adopt insect-based food products. Feelings of disgust and rejection were the predominant reactions to the concept of insects as food. The acceptance of novel foods derived from edible insects could be potentially enhanced by providing information regarding their positive effects, using familiar food products, and decreasing the insect’s degree of visibility by employing processed forms. Finally, the categories of insect protein-enriched food products (bakery, meat, snacks) that Greek consumers are more likely to consume were revealed. Such findings may be useful for promoting strategies regarding consuming insect-based products. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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17 pages, 4188 KiB

Open AccessArticle

Novel Peptides LFLLP and DFFL from Jack Bean Protein Hydrolysates Suppress the Inflammatory Response in Lipopolysaccharide-Stimulated RAW 264.7 Cells

by Bambang Dwi Wijatniko, Yoshiki Ishii, Makoto Hirayama and Takuya Suzuki

Foods 2024, 13(19), 3198; https://doi.org/10.3390/foods13193198 - 8 Oct 2024

Viewed by 426

Abstract

The production of inflammatory cytokines such as tumor necrosis factor (TNF)-α by activated macrophage cells plays an important role in the development of intestinal inflammation. The present study investigated the anti-inflammatory effect of the protein hydrolysates prepared from the jack bean (JBPHs), Canavalia [...] Read more.

The production of inflammatory cytokines such as tumor necrosis factor (TNF)-α by activated macrophage cells plays an important role in the development of intestinal inflammation. The present study investigated the anti-inflammatory effect of the protein hydrolysates prepared from the jack bean (JBPHs), Canavalia ensiformis (L.) DC, using the enzyme Alcalase, in a murine macrophage model, RAW 264.7 cells, which were stimulated by lipopolysaccharides. JBPHs reduced the TNF-α expression at the protein and mRNA levels through the downregulation of cellular signaling pathways involved in nuclear factor kappa B (NF-κB), extracellular signal-regulated kinase (ERK), and p38. A combination of mass spectrometry and in silico approaches identified 10 potential anti-inflammatory peptides in the JBPHs, including LFLLP and DFFL. Interestingly, while LFLLP targeted the NF-κB pathway, DFFL targeted p38 and ERK to suppress the TNF-α production in the RAW 264.7 cells. In addition, LFLLP and DFFL were localized in the cytosol of the cells. These results demonstrated that LFLLP and DFFL were incorporated by RAW 264.7 cells and, at least in part, contributed to the reduction in TNF-α by JBPHs. These peptides isolated from JBPHs may well be utilized as new alternatives to alleviate intestinal inflammation. Full article

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

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14 pages, 4647 KiB

Open AccessArticle

Impacts of Fruit Frosting Coverage on Postharvest Softening of Prunes under Vibration Stress

by Wanting Chen, Kuanbo Cui, Lili Jin, Menghan Bai, Ohaer Pazilijiang, Rui Tian and Junjie Ma

Foods 2024, 13(19), 3197; https://doi.org/10.3390/foods13193197 - 8 Oct 2024

Viewed by 541

Abstract

The surface of prune fruit has a thick layer of frosting, which is easily damaged and lost during prunes harvest or postharvest handling, and there is no clear information on the effect of prune surface frost on postharvest storage quality. To investigate the [...] Read more.

The surface of prune fruit has a thick layer of frosting, which is easily damaged and lost during prunes harvest or postharvest handling, and there is no clear information on the effect of prune surface frost on postharvest storage quality. To investigate the effect of fruit frosting on the softening of prune fruits during storage under vibration stress, prunes were divided into three grades according to fruit frosting in this study and were vibrated for 8 h at a frequency of 5 Hz at 4 °C; then, samples were selected once every 8 d. The results showed that the heavy fruit frosting (HFF) group maintained higher hardness (21.47%), L* (20.85%), and total soluble solids (12.79%) levels at the end of storage and inhibited cell wall-modifying enzyme activities (polygalacturonase, pectin methylesterase, glycosidase, β-glucosidase, and cellulase) compared to frosting-less fruit (FF) group. This group also showed improved expression of key cell wall-modification genes (ADPG2, PME31, CESA1, BGAL3, XTH33, BGLU41) as well as chelate-soluble pectin (72.11%), Na₂CO₃-soluble pectin (42.83%), and cellulose (36.89%) solubilization and maintained lower water-soluble pectin (34.23%). Microscopic observations showed that the fruit frosting could delay the dissolution of pectin components and protect the cell wall structure. In summary, fruit frosting can effectively inhibit fruit softening and maintain fruit quality. Full article

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

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3 pages, 142 KiB

Open AccessEditorial

Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications

by Jingming Zhao and Fufeng Liu

Foods 2024, 13(19), 3196; https://doi.org/10.3390/foods13193196 - 8 Oct 2024

Viewed by 1129

Abstract

Enzymes play a vital role in the food industry, where they act as natural catalysts to improve production processes, enhance food quality, and increase efficiency [...] Full article

(This article belongs to the Special Issue Enzymes in Food Industry: Fermentation Process, Properties, Rational Design and Applications)

26 pages, 7754 KiB

Open AccessArticle

Tailoring Fumaric Acid Delivery: The Role of Surfactant-Enhanced Solid Lipid Microparticles via Spray-Congealing

by Yen-Chiu Tsai, Ling Chen, Maoshen Chen, Yun Ma, Fang Zhong and Fei Liu

Foods 2024, 13(19), 3195; https://doi.org/10.3390/foods13193195 - 8 Oct 2024

Viewed by 412

Abstract

Fumaric acid, a naturally occurring preservative with antimicrobial properties, has been widely used in the baking industry. However, its direct addition interferes with yeast activity and negatively impacts the gluten structure. This study investigates the potential of spray-congealing as a method for encapsulating [...] Read more.

Fumaric acid, a naturally occurring preservative with antimicrobial properties, has been widely used in the baking industry. However, its direct addition interferes with yeast activity and negatively impacts the gluten structure. This study investigates the potential of spray-congealing as a method for encapsulating fumaric acid within solid lipid microparticles. The selection of lipid carriers and surfactants is critical, so hydrogenated palm stearin, hydrogenated rapeseed oil, and Compritol ATO 888 (glyceryl behenate) were chosen as lipid carriers, and propylene glycol monostearate and glyceryl monolaurate were utilised as surfactants with varying concentrations. Rheological properties, encapsulation efficiency, particle size, moisture content, and thermal behaviour were assessed, along with the release profiles under different temperature conditions simulating the baking process. The findings indicate that the addition of surfactants significantly impacts the viscosity and stability of the molten mixtures, which in turn affects the spray-congealing process and the release of fumaric acid. The temperature-dependent and time-dependent release profiles demonstrate the potential for customising release kinetics to suit specific applications, such as the baking industry. This study may contribute to the development of a controlled-release system that synchronises with the baking process, thereby optimising fumaric acid’s functionality while preserving the quality of baked goods. Full article

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

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14 pages, 3454 KiB

Open AccessArticle

Effects of Prebiotic Dietary Fibers on the Stimulation of the Mucin Secretion in Host Cells by In Vitro Gut Microbiome Consortia

by Seonghun Kim, Ji Young Kang, Quang Anh Nguyen and Jung-Sook Lee

Foods 2024, 13(19), 3194; https://doi.org/10.3390/foods13193194 - 8 Oct 2024

Viewed by 653

Abstract

The gastrointestinal microbiota are important for human health. Dietary intake may modulate the composition and metabolic function of the gut microbiome. We examined how the breakdown of prebiotic dietary fibers by the gut microbiome affects mucin secretion by intestinal epithelial cells. Metagenomic analyses [...] Read more.

The gastrointestinal microbiota are important for human health. Dietary intake may modulate the composition and metabolic function of the gut microbiome. We examined how the breakdown of prebiotic dietary fibers by the gut microbiome affects mucin secretion by intestinal epithelial cells. Metagenomic analyses of in vitro gut microbiome consortia revealed taxonomic profiles and genetic diversity of carbohydrate-active enzymes that digest polysaccharides. Two independent consortia exhibited different abilities to produce acetic acid, propionic acid, and butyric acid via the fermentation of polysaccharides derived from dietary fibers of grains and mushrooms. Although acetic acid generally had the highest concentration, the ratios of butyric acid and propionic acid to acetic acid varied depending on the polysaccharide source. These short-chain fatty acids affected morphological differentiation and mucin secretion in HT-29 human intestinal epithelial cells. These results suggest that prebiotic dietary fibers can be digested and metabolized by the gut microbiome to short-chain fatty acids, which can affect gut epithelial cells both directly and indirectly via the modulation of the gut microbiota and their enzymes. Full article

(This article belongs to the Special Issue Dietary Fiber and Gut Microbiota)

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12 pages, 1240 KiB

Open AccessArticle

Application of 2D Extension of Hjorth’s Descriptors to Distinguish Defined Groups of Bee Pollen Images

by Ewaryst Tkacz, Przemysław Rujna, Wojciech Więcławek, Bartosz Lewandowski, Barbara Mika and Szymon Sieciński

Foods 2024, 13(19), 3193; https://doi.org/10.3390/foods13193193 - 8 Oct 2024

Viewed by 648

Abstract

Adulteration of food products is a serious problem in the current economy. Honey has become the third most counterfeit food product in the world and requires effective authentication methods. This article presents a new approach to the differentiation of bee pollen, which can [...] Read more.

Adulteration of food products is a serious problem in the current economy. Honey has become the third most counterfeit food product in the world and requires effective authentication methods. This article presents a new approach to the differentiation of bee pollen, which can support the development of a methodology to test honey quality based on the analysis of bee pollen. The proposed method is built on applying the Hjorth descriptors—Activity, Mobility, and Complexity—known from electroencephalography (EEG) analysis, for 2D bee pollen images. The sources for extracting the bee pollen images were the photos of honey samples, which were taken using a digital camera with a resolution of 5 megapixels connected to the tube of an optical microscope. The honey samples used were prepared according to the Polish standard PN-88/A-77626 (related to the European standard CELEX-32001L0110-PL-TXT). The effectiveness of the proposed method was positively verified for three selected groups of bee pollen—Brassica napus, Helianthus, and Phacelia—containing 35 images. Statistical analysis confirms the ability of the Hjorth descriptors to differentiate the indicated bee pollen groups. Based on the results obtained, there is a significant difference between the bee pollen groups under consideration regarding Activity

p < 0.00001

, Mobility

p < 0.0001

, and Complexity

p < 0.00001

. Full article

(This article belongs to the Section Food Analytical Methods)

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13 pages, 5067 KiB

Open AccessArticle

Cascade Amplifying Electrochemical Bioanalysis for Zearalenone Detection in Agricultural Products: Utilizing a Glucose–Fenton–HQ System on Bimetallic–ZIF@CNP Nanocomposites

by Guoxing Liu, Zhaoying Liu, Yumeng Sun, Mingna Sun, Jinsheng Duan, Ye Tian, Daolin Du and Ming Li

Foods 2024, 13(19), 3192; https://doi.org/10.3390/foods13193192 - 8 Oct 2024

Viewed by 639

Abstract

The integration of advanced materials and signaling cascade strategies is a promising and highly relevant topic for enhancing the performance of bioanalysis. In this study, a three-stage cascade amplification electrochemical bioanalysis (TCAE-bioanalysis) was developed and evaluated for the detection of zearalenone (ZEN). This [...] Read more.

The integration of advanced materials and signaling cascade strategies is a promising and highly relevant topic for enhancing the performance of bioanalysis. In this study, a three-stage cascade amplification electrochemical bioanalysis (TCAE-bioanalysis) was developed and evaluated for the detection of zearalenone (ZEN). This method couples immunoreaction with a glucose–Fenton–hydroquinone (HQ) system on bimetallic–ZIF (B-ZIF)@CNP nanocomposites. The B-ZIF@CNP-modified gold electrode (AuE) was prepared, offering high conductivity and an excellent reaction interface. The immunoreaction introduced glucose oxidase (GOx) into the glucose–Fenton–HQ system, generating an abundant electron signal. The method achieved an ultrasensitive limit of detection (LOD) as low as 0.87 pg/mL, with an IC₅₀ value of 30.8 pg/mL, representing a 229-fold enhancement in sensitivity compared to ELISA using the same monoclonal antibody (McAb). The specificity, reliability, and practicality of this approach were thoroughly demonstrated for agricultural product samples. Additionally, the TCAE-bioanalysis offers several advantages, including simplified preparation for advanced B-ZIF@CNP, a convenient detection system, and the use of common and environmentally friendly reagents. This study presents a comprehensive approach to improving electrochemical bioanalysis and may also expand the application of signaling cascades and environmentally friendly techniques in other biosensing or diagnostic contexts. Full article

(This article belongs to the Special Issue Residue Detection and Safety Control of Food Chemical Contaminants)

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15 pages, 2596 KiB

Open AccessArticle

Can Consumers Judge the Freshness of Fish from Visual Cues? A Case Study of Japanese Consumers

by Penglong Li, Yutaro Sakai, Hisashi Kurokura and Nobuyuki Yagi

Foods 2024, 13(19), 3191; https://doi.org/10.3390/foods13193191 - 8 Oct 2024

Viewed by 548

Abstract

In contemporary markets, fish are frequently wrapped in cling film, necessitating consumers’ reliance on visual cues to assess freshness. This study explores whether common Japanese consumers can accurately discern fish freshness based solely on visual information. We conducted an online experiment with 529 [...] Read more.

In contemporary markets, fish are frequently wrapped in cling film, necessitating consumers’ reliance on visual cues to assess freshness. This study explores whether common Japanese consumers can accurately discern fish freshness based solely on visual information. We conducted an online experiment with 529 randomly selected participants in Japan by asking them to select the freshest fish from photographs of horse mackerel with varying freshness levels. In order to elucidate the mechanism of freshness detection, we conducted principal component analysis on the quantified body color and shape data. Additionally, we measured physical characteristics such as lipid contents, gloss, length, and weight of the fish. This study examines the correlation between these visual cues and consumers’ judgments, revealing the accuracy of visual indicators used by consumers in daily assessments of fish freshness. These findings suggest that a portion of Japanese consumers can correctly identify the freshness of fish based on appearance. They primarily rely on the brightness of the fish’s eyes and specific color combinations of the body to judge freshness, with the shape of the fish having less impact. Comparing the selection frequency between high- and low-accuracy participants, we observed that a low accuracy in freshness detection was not solely due to a lack of sensitivity to signals from photographs, but may also result from a misinterpretation of these signals by consumers. Full article

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

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1 pages, 126 KiB

Open AccessCorrection

Correction: Jiang et al. Characterization of Functional Microorganisms in Representative Traditional Fermented Dongcai from Different Regions of China. Foods 2023, 12, 1753

by Yanbing Jiang, Hao Fu, Meng Li and Changtao Wang

Foods 2024, 13(19), 3190; https://doi.org/10.3390/foods13193190 - 8 Oct 2024

Viewed by 245

Abstract

There was an error in the original publication [...] Full article

20 pages, 337 KiB

Open AccessReview

Dietary Habits and Nutritional Knowledge of Pregnant Women: The Importance of Nutrition Education

by María Josefa Olloqui-Mundet, María del Mar Cavia, Sara R. Alonso-Torre and Celia Carrillo

Foods 2024, 13(19), 3189; https://doi.org/10.3390/foods13193189 - 8 Oct 2024

Viewed by 821

Abstract

A good diet during pregnancy is associated with improvements to maternal and fetal health. Nevertheless, excessive weight gain during pregnancy has been reported in several studies. The aim of this review is to determine the dietary habits of pregnant women (measured according to [...] Read more.

A good diet during pregnancy is associated with improvements to maternal and fetal health. Nevertheless, excessive weight gain during pregnancy has been reported in several studies. The aim of this review is to determine the dietary habits of pregnant women (measured according to their degree of adherence to the Mediterranean diet, a reference in dietary quality), their knowledge of food and nutrition, and their perceptions of the nutritional education received during their pregnancy, in order to detect intervention needs within that group. The bibliographic search was conducted on three databases (Medline, PubMed central, and Web of Science), using the keywords “pregnancy”, “Mediterranean diet”, “nutrition knowledge”, “nutritional education”, and some synonyms. The final selection included 68 original articles. The available evidence indicated that, although pregnant women were aware of the importance of nutrition during pregnancy, their habits showed some room for improvement in terms of diet and physical exercise. Lack of adequate advice was the main barrier to the practice of healthy habits that pregnant women encountered; they considered that the information they received during pregnancy follow-up visits was inadequate. However, the success of interventions within different countries is a source of hope for well-structured nutrition education throughout pregnancy. The lack of nutrition-related knowledge among pregnant women could be originally related to poorly planned nutrition education from healthcare providers. Research focused on the consultations with these healthcare providers could be of help when proposing strategies to improve the content, the depth, and the duration of nutrition education sessions. It should, in any case, be noted that the available evidence in this field is limited to certain geographical origins. Therefore, research that uncovers evidence in different countries will be useful for learning about the factors that condition the habits of pregnant women and, in that way, guide strategies for the improvement of the health of expectant mothers during that stage in their lives. Full article

(This article belongs to the Special Issue Food Habits, Nutritional Knowledge, and Nutrition Education)

11 pages, 1794 KiB

Open AccessCommunication

Rolling Circle Amplification-Enabled Ultrasensitive Point-of-Care Test Method for Aflatoxin B1 in the Environment and Food

by Hongyu Duan, Yuan Zhao, Xiaofeng Hu, Meijuan Liang, Xianglong Yang, Li Yu, Behrouz Tajdar Oranj, Valentin Romanovski, Peiwu Li and Zhaowei Zhang

Foods 2024, 13(19), 3188; https://doi.org/10.3390/foods13193188 (registering DOI) - 7 Oct 2024

Viewed by 591

Abstract

Aflatoxin B1 (AFB1) contamination poses a fatal risk to human beings and urgently needs highly sensitive detection for environmental monitoring and food safety. However, the existing challenges are the unsatisfied sensitivity of the immunoassay methods and the complex matrix effect. Rolling circle amplification [...] Read more.

Aflatoxin B1 (AFB1) contamination poses a fatal risk to human beings and urgently needs highly sensitive detection for environmental monitoring and food safety. However, the existing challenges are the unsatisfied sensitivity of the immunoassay methods and the complex matrix effect. Rolling circle amplification (RCA) is a promising method for nucleic acid isothermal amplification due to its high specificity and sensitivity. Herein, we constructed a general RCA-based point-of-care test method (RCA−POCT). With biotinylated antibodies, streptavidin, and biotinylated RCA primers, we realized the signal transduction and preliminary signal amplification. In this way, the fluorescent signal of the immunocomplex on the microwells was greatly enhanced. Under optimal conditions, we recorded sensitive detection limits for aflatoxin B1 (AFB1) of 1.94, 16.3, and 37.7 fg/mL (femtogram per microliter), and wide linear ranges with 5 × 10⁻⁶ to 5, 5 × 10⁻⁵ to 5, and 5 × 10⁻⁵ to 5 ng/mL in the irrigation water, field soil, and peanut samples, respectively. Satisfactory recovery, specificity, repeatability, and reproducibility were observed. The RCA−POCT was validated by comparing it to the HPLC method. This work provides a general RCA-assisted detection method for AFB1 in the environment and food. Full article

(This article belongs to the Special Issue Novel Detection Approaches of Biological and Non-biological Risk Factors in Foods)

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13 pages, 479 KiB

Open AccessArticle

Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

by Miguel Romeo, Maria Lavilla and Félix Amárita

Foods 2024, 13(19), 3187; https://doi.org/10.3390/foods13193187 - 7 Oct 2024

Viewed by 479

Abstract

Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this [...] Read more.

Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to evaluate the effectiveness of SV processes to inactivate three important foodborne pathogens (Campylobacter, Salmonella, and Clostridium spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (10² and 10⁶ CFU/g), two different recipes, and two distinct treatments (with and without storage) for each food were studied. After treatments and storage, the corresponding microbiological counts were performed with standard methods. Average inactivation rates observed were 1.70, 4.82, and 4.34 log for Clostridium spores, Campylobacter, and Salmonella, respectively. No significant differences in microbial inactivation were perceived between the different recipes (food composition) or treatments, except for Clostridium spores, which showed a higher inactivation rate (2.30 log) when samples were stored. In general, preliminary results showed that, although appropriate levels of inactivation are reached for vegetative pathogenic cells, in some cases (spores in breast and Salmonella in eggs), the remaining microbiological risks should be considered and further studied, especially if long-term storage is planned. Full article

(This article belongs to the Special Issue Advances and Future Challenges to Microbial Food Safety—Volume II)

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14 pages, 1006 KiB

Open AccessArticle

Monitoring and Risk Assessment of Multi-Pesticide Residues in Apples: A Focus on Consumer Safety

by Eylem Odabas, Mehmet Keklik, Ozgur Golge, Miguel Ángel González-Curbelo and Bulent Kabak

Foods 2024, 13(19), 3186; https://doi.org/10.3390/foods13193186 - 7 Oct 2024

Viewed by 677

Abstract

Pesticide residues in human diets pose significant health hazards, particularly for vulnerable populations such as infants and children. This study aimed to determine pesticide residues in apples and to assess the cumulatively chronic risk posed to adult and child consumers from simultaneous exposure [...] Read more.

Pesticide residues in human diets pose significant health hazards, particularly for vulnerable populations such as infants and children. This study aimed to determine pesticide residues in apples and to assess the cumulatively chronic risk posed to adult and child consumers from simultaneous exposure to multiple residues. During the 2022–2023 harvest seasons, 100 apple samples from Turkey were analyzed for the presence of 225 different pesticide residues. Pesticide extraction was performed using the QuEChERS method, followed by detection through liquid chromatography coupled with tandem mass spectrometry. Fifteen distinct pesticides (ten insecticides and five fungicides) were detected in 64 out of the 100 apple samples analyzed. Eleven samples contained pesticide residues that exceeded the maximum residue limit (MRL) set by the Turkish Food Codex and the European Union. Thiophanate-methyl was the most frequently detected pesticide (34%) in apples, with concentrations ranging from 0.012 to 0.108 mg kg⁻¹, all of which were well below the MRL of 0.5 mg kg⁻¹. Other commonly detected residues included chlorantraniliprole (28%), acetamiprid (24%), sulfoxaflor (22%), bifenazate (18%), indoxacarb (13%), diflubenzuron (12%), and carbendazim (10%). Under a worst-case scenario, the hazard index (HI) values for adults and children were 0.85% and 2.60%, respectively, indicating that these values remain significantly below the risk threshold of 100%, suggesting no associated health risks from apple consumption. However, regular monitoring of pesticide residues in fresh fruits and vegetables remains critically important. Full article

(This article belongs to the Special Issue Contaminants and Residues in Food: Analytical Monitoring and Risk Assessment)

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25 pages, 1181 KiB

Open AccessArticle

Internal Drive or External Pull: Independent Innovation and Sustainable Growth of Chinese Agricultural Enterprises

by Lanlan Li, Qingning Lin and Xiudong Wang

Foods 2024, 13(19), 3185; https://doi.org/10.3390/foods13193185 - 7 Oct 2024

Viewed by 677

Abstract

The independent innovation of agricultural enterprises ensures national food security through enhancing food production efficiency and optimizing food nutritional quality. Independent innovation is an important way for the sustainable growth of agricultural enterprises. However, in this process, there are issues such as long [...] Read more.

The independent innovation of agricultural enterprises ensures national food security through enhancing food production efficiency and optimizing food nutritional quality. Independent innovation is an important way for the sustainable growth of agricultural enterprises. However, in this process, there are issues such as long cycles and high risks. Based on this, using the panel data of China’s listed agricultural enterprises from 2007 to 2021, this study empirically examined the impact of independent innovation on the sustainable growth of agricultural enterprises, as well as the moderating effects of internal drivers (digital transformation) and external pull factors (government subsidies) through a two-way fixed effects model. The findings are the following: (1) The impact of independent innovation on the sustainable growth of agricultural enterprises exhibits an “inverted U-pattern”. When the R&D investment of agricultural enterprises accounts for 77.85% of operating income, the sustainable growth ability of agricultural enterprises is the highest. (2) Compared with large agricultural enterprises, small and medium-sized agricultural enterprises reach the threshold of independent innovation ability later, and the incentive effect range of independent innovation is longer. (3) Independent innovation exerts a more significant “inverted U” effect on the sustainable growth of non-state-owned agricultural enterprises and agricultural enterprises in the mature stage, while its impact on the sustainable growth of state-owned agricultural enterprises and agricultural enterprises in the growth and decline stages is not significant. (4) Government subsidies can help enhance the positive impact of independent innovation on the sustainable growth of agricultural enterprises when it does not exceed the threshold but cannot alleviate the negative impact of independent innovation on the sustainable growth of agricultural enterprises when it exceeds the threshold; investment in digital transformation not only helps to enhance the positive impact of independent innovation on the sustainable growth of agricultural enterprises when it does not exceed the threshold but also helps to alleviate the negative impact of independent innovation on the sustainable growth of agricultural enterprises when it exceeds the threshold. The research results provide data support for agricultural enterprises to carry out innovation activities under internal drive and external pull. At the same time, it is of great significance for the national implementation of the strategy of storing food in technology and food security strategy. Full article

(This article belongs to the Special Issue Sustainable Agriculture for Food and Nutrition Security)

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16 pages, 1870 KiB

Open AccessArticle

Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Haematococcus pluvialis Extract

by Juan G. Báez-González, Melissa M. Gallegos-Garza, Claudia T. Gallardo-Rivera, Mayra Z. Treviño-Garza, Carlos A. Amaya-Guerra, José Rodríguez-Rodríguez, Efraín Obregón-Solís and Eristeo García-Márquez

Foods 2024, 13(19), 3184; https://doi.org/10.3390/foods13193184 - 7 Oct 2024

Viewed by 680

Abstract

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates [...] Read more.

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C. The oxidative stability of cold-pressed avocado oil was evaluated using pure astaxanthin, TBHQ, and H. pluvialis extract at concentrations of 100, 500, and 1000 ppm. Kinetic models and thermodynamic analysis were applied to determine the oxidation rate and compare the antioxidant effects of H. pluvialis extract with astaxanthin and TBHQ. The Arrhenius model was used to estimate activation energy (Ea), enthalpy, entropy, and free energy. Avocado oil with 500 ppm of H. pluvialis extract showed antioxidant effects comparable to TBHQ and pure astaxanthin. The activation energy of plain avocado oil was 40.47 kJ mol⁻¹, while with H. pluvialis extract, it was 54.35 kJ mol⁻¹. These findings suggest that H. pluvialis extract offers effective antioxidant properties and could serve as a natural alternative to synthetic antioxidants in food applications, despite the limitations of unprotected astaxanthin. Full article

(This article belongs to the Special Issue Plant Foods: Biological Activity and Extraction of Bioactive Products)

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24 pages, 19414 KiB

Open AccessArticle

Effects of Pine Pollen Polysaccharides and Sulfated Polysaccharides on Ulcerative Colitis in Mice by Regulating Th17/Treg

by Zhanjiang Wang, Zhenxiang Li, Hanyue Wang, Qiu Wu and Yue Geng

Foods 2024, 13(19), 3183; https://doi.org/10.3390/foods13193183 - 7 Oct 2024

Viewed by 603

Abstract

This study was to investigate the effects of the polysaccharides (PPM60−III) and sulfated polysaccharides (SPPM60−III) of pine pollen on the Th17/Treg balance, inflammatory cytokines, intestinal microbiota, and metabolite distribution in 3% DSS drinking water-induced UC mice. First of all, the physiological results showed [...] Read more.

This study was to investigate the effects of the polysaccharides (PPM60−III) and sulfated polysaccharides (SPPM60−III) of pine pollen on the Th17/Treg balance, inflammatory cytokines, intestinal microbiota, and metabolite distribution in 3% DSS drinking water-induced UC mice. First of all, the physiological results showed that PPM60−III and SPPM60−III could alleviate UC, which was shown by the reduction in liver Treg cells, the rebalance of Th17/Treg, and the modulation of inflammatory cytokines. In addition, the 16S rRNA results showed that PPM60−III and SPPM60−III could decrease Beijerinck and Bifidobacterium, and increase Akkermansia, Escherichia coli, and Fidobacteria. Finally, the metabonomics results showed that PPM60−III and SPPM60−III also restored purine and glycerolipid metabolism, up-regulated nicotinate and nicotinamide metabolism and caffeine metabolism to inhibit inflammation. In conclusion, PPM60−III and SPPM60−III could inhibit UC by regulating gut bacteria composition and metabolite distribution; SPPM60−III showed better anti-colitis activity. Full article

(This article belongs to the Special Issue Effects of Novel Processing Technologies on Physicochemical and Nutraceutical Properties of Foods—2nd Edition)

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