Foods

24 pages, 744 KiB

Open AccessEditor’s ChoiceReview

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

by Nicola De Simone, Bernardo Pace, Francesco Grieco, Michela Chimienti, Viwe Tyibilika, Vincenzo Santoro, Vittorio Capozzi, Giancarlo Colelli, Giuseppe Spano and Pasquale Russo

Foods 2020, 9(9), 1138; https://doi.org/10.3390/foods9091138 - 19 Aug 2020

Cited by 119 | Viewed by 14310

Abstract

Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due [...] Read more.

Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, Botrytis cinerea represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of B. cinerea in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements. Full article

(This article belongs to the Special Issue Innovative Preservation Technology for the Fresh Fruit and Vegetables)

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20 pages, 900 KiB

Open AccessEditor’s ChoiceReview

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

by Catarina Lourenço-Lopes, Paula Garcia-Oliveira, Maria Carpena, Maria Fraga-Corral, Cecilia Jimenez-Lopez, Antia G. Pereira, Miguel A. Prieto and Jesus Simal-Gandara

Foods 2020, 9(8), 1113; https://doi.org/10.3390/foods9081113 - 13 Aug 2020

Cited by 83 | Viewed by 9867

Abstract

The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be [...] Read more.

The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application. Full article

(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)

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16 pages, 1628 KiB

Open AccessEditor’s ChoiceArticle

Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

by Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit K. Jaiswal and Swarna Jaiswal

Foods 2020, 9(8), 1117; https://doi.org/10.3390/foods9081117 - 13 Aug 2020

Cited by 91 | Viewed by 8557

Abstract

Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations [...] Read more.

Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) to 0.96 MPa and 0.79, respectively. A complete killing of S. aureus that is a reduction from 6.5 log CFU/mL to 0 log CFU/mL was observed on the 10 wt% clove oil incorporated composite film. Clove oil and thyme oil composite film had inhibited E. coli biofilm by 93.43% and 82.30%, respectively. Clove oil composite film had exhibited UV blocking properties, strong antimicrobial activity and has high potential to be used as an active food packaging. Full article

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41 pages, 1885 KiB

Open AccessEditor’s ChoiceReview

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

by Abdo Hassoun, Ingrid Måge, Walter F. Schmidt, Havva Tümay Temiz, Li Li, Hae-Yeong Kim, Heidi Nilsen, Alessandra Biancolillo, Abderrahmane Aït-Kaddour, Marek Sikorski, Ewa Sikorska, Silvia Grassi and Daniel Cozzolino

Foods 2020, 9(8), 1069; https://doi.org/10.3390/foods9081069 - 6 Aug 2020

Cited by 99 | Viewed by 14272

Abstract

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks [...] Read more.

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed. Full article

(This article belongs to the Special Issue Target and Non-Target Approaches for Food Authenticity and Traceability)

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31 pages, 1990 KiB

Open AccessEditor’s ChoiceReview

Bioactive Compounds and Quality of Extra Virgin Olive Oil

by Cecilia Jimenez-Lopez, Maria Carpena, Catarina Lourenço-Lopes, Maria Gallardo-Gomez, Jose M. Lorenzo, Francisco J. Barba, Miguel A. Prieto and Jesus Simal-Gandara

Foods 2020, 9(8), 1014; https://doi.org/10.3390/foods9081014 - 28 Jul 2020

Cited by 273 | Viewed by 25717

Abstract

(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to [...] Read more.

(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption. Full article

(This article belongs to the Special Issue Bioactive Compounds and Quality of Olive Oil)

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17 pages, 591 KiB

Open AccessEditor’s ChoiceReview

Use of Legumes in Extrusion Cooking: A Review

by Antonella Pasqualone, Michela Costantini, Teodora Emilia Coldea and Carmine Summo

Foods 2020, 9(7), 958; https://doi.org/10.3390/foods9070958 - 20 Jul 2020

Cited by 99 | Viewed by 12523

Abstract

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes [...] Read more.

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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17 pages, 3339 KiB

Open AccessEditor’s ChoiceArticle

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

by Xin Huang, Detlef Schuppan, Luis E. Rojas Tovar, Victor F. Zevallos, Jussi Loponen and Michael Gänzle

Foods 2020, 9(7), 943; https://doi.org/10.3390/foods9070943 - 16 Jul 2020

Cited by 53 | Viewed by 11379

Abstract

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, α-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune response via toll-like receptor 4 in celiac disease [...] Read more.

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, α-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune response via toll-like receptor 4 in celiac disease and non-celiac wheat sensitivity. ATI are involved in plant self-defense against insects and possibly in grain development. Notably, they are largely resistant to gastrointestinal proteases and heat, and their inflammatory activity affects not only the intestine, but also peripheral organs. The aim of this study was to understand the changes of ATI throughout the sourdough and yeast-fermented bread-making processes. ATI tetramers were isolated, fluorescein-labelled, and added to a mini-dough bread-making system. When the pH decreased below 4.0 in sourdough fermentation, the ATI tetramers were degraded due to the activation of aspartic proteases, whilst in yeast fermentation, ATI tetramers remained intact. The amylase inhibitory activity after sourdough fermentation decreased significantly, while the concentration of free thiol groups increased. The glutathione reductase activity of Fructilactobacillus sanfranciscensis did not contribute to the reduction of ATI tetramers. Compared to the unfermented wheat, sourdough fermentation was able to decrease the release of pro-inflammatory cytokines monocyte chemoattractant protein-1 (MCP-1) and tumor necrosis factor alpha (TNF-α) in quantitative ATI extracts added to the human monocytic cell line THP-1. The current data suggest that sourdough fermentation can degrade ATI structure and bioactivity, and point to strategies to improve product development for wheat sensitivity patients. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

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12 pages, 724 KiB

Open AccessEditor’s ChoiceArticle

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction

by Niny Z. Rao, Megan Fuller and Meghan D. Grim

Foods 2020, 9(7), 902; https://doi.org/10.3390/foods9070902 - 9 Jul 2020

Cited by 77 | Viewed by 14129

Abstract

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were [...] Read more.

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to light, medium, and dark levels. Chemical and physical parameters were measured to investigate the relationships among degree of roast, water temperature, and key characteristics of resulting coffees. Cold brew coffees showed differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer TDS indicating that cold water brewing extracts some compounds less effectively than hot water brewing. Compounds in coffee did exhibit sensitivity to degree of roast, with darker roasts resulting in decreased concentrations for both hot and cold brew coffees. Total antioxidant capacity (TAC) was only sensitive to degree of roast in cold brew coffees, while hot brew coffees had a constant TAC for all three roast levels. This indicates that the solid bean matrix and its chemical constituents interact with cold water differently than with hot water. Surface wetting, pore dynamics, and solubility all contribute to the extraction potential during brewing and are all functions of water temperature. Full article

(This article belongs to the Special Issue Physicochemical Properties and Structure Changes of Food Products during Processing)

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21 pages, 1622 KiB

Open AccessEditor’s ChoiceReview

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

by Flavia Dilucia, Valentina Lacivita, Amalia Conte and Matteo A. Del Nobile

Foods 2020, 9(7), 857; https://doi.org/10.3390/foods9070857 - 30 Jun 2020

Cited by 102 | Viewed by 18084

Abstract

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, [...] Read more.

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

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28 pages, 1090 KiB

Open AccessEditor’s ChoiceReview

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

by Anna Jakubczyk, Monika Karaś, Kamila Rybczyńska-Tkaczyk, Ewelina Zielińska and Damian Zieliński

Foods 2020, 9(7), 846; https://doi.org/10.3390/foods9070846 - 29 Jun 2020

Cited by 145 | Viewed by 9832

Abstract

Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and [...] Read more.

Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production. Full article

(This article belongs to the Special Issue Bioactive Peptides: Characteristic, Bioavailability and Application)

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24 pages, 641 KiB

Open AccessEditor’s ChoiceReview

High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods

by Mayra Anticona, Jesus Blesa, Ana Frigola and Maria Jose Esteve

Foods 2020, 9(6), 811; https://doi.org/10.3390/foods9060811 - 20 Jun 2020

Cited by 104 | Viewed by 8506

Abstract

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, [...] Read more.

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, which can be used in the food, pharmaceutical, and cosmetic industries but whose final disposal may pose a problem due to economic and environmental factors. At the same time, the emerging need to reduce the environmental impact of citrus waste and its responsible management has increased. For these reasons, the study of the use of non-conventional methods to extract high biological value compounds such as carotenoids, polyphenols, essential oils, and pectins from this type of waste has become more urgent in recent years. In this review, the effectiveness of technologies such as ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, pressurized water extraction, pulsed electric field, high-voltage electric discharges, and high hydrostatic pressures is described and assessed. A wide range of information concerning the principal non-conventional methods employed to obtain high-biological-value compounds from citrus waste as well as the most influencing factors about each technology are considered. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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28 pages, 441 KiB

Open AccessEditor’s ChoiceReview

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

by Aphrodite I. Kalogianni, Thomai Lazou, Ioannis Bossis and Athanasios I. Gelasakis

Foods 2020, 9(6), 794; https://doi.org/10.3390/foods9060794 - 16 Jun 2020

Cited by 86 | Viewed by 6788

Abstract

Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry [...] Read more.

Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are (i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; (ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and (iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use. Full article

(This article belongs to the Special Issue Bioactive Compounds: Applications in Foods of Animal Origin)

13 pages, 2119 KiB

Open AccessEditor’s ChoiceArticle

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

by Izalin Zahari, Ferawati Ferawati, Amanda Helstad, Cecilia Ahlström, Karolina Östbring, Marilyn Rayner and Jeanette K. Purhagen

Foods 2020, 9(6), 772; https://doi.org/10.3390/foods9060772 - 11 Jun 2020

Cited by 156 | Viewed by 18954

Abstract

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating [...] Read more.

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05). Full article

(This article belongs to the Special Issue Physicochemical Properties and Structure Changes of Food Products during Processing)

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25 pages, 1155 KiB

Open AccessEditor’s ChoiceReview

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

by Panagiota Tsafrakidou, Alexandra-Maria Michaelidou and Costas G. Biliaderis

Foods 2020, 9(6), 734; https://doi.org/10.3390/foods9060734 - 3 Jun 2020

Cited by 108 | Viewed by 12725

Abstract

Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences [...] Read more.

Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce. Full article

(This article belongs to the Special Issue Cereal-Based Fermented Foods: Bioactive Components and Potential Health Benefits)

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8 pages, 696 KiB

Open AccessEditor’s ChoiceBrief Report

Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample

by Federico Scarmozzino and Francesco Visioli

Foods 2020, 9(5), 675; https://doi.org/10.3390/foods9050675 - 25 May 2020

Cited by 399 | Viewed by 24282

Abstract

The Covid-19 pandemic led to lockdowns in several parts of the world and, hence, changed some daily habits, including social interactions, the ability to perform sports, and—possibly—diet. The Italian government established and promulgated lockdown policies on 9 March 2020. We aim at assessing [...] Read more.

The Covid-19 pandemic led to lockdowns in several parts of the world and, hence, changed some daily habits, including social interactions, the ability to perform sports, and—possibly—diet. The Italian government established and promulgated lockdown policies on 9 March 2020. We aim at assessing the effects of Covid-19-induced confinement policies on self-reported food consumption of self-selected Italians by means of a questionnaire that was created and diffused by the Internet. Nearly half, i.e., 49.6% of responders did not substantially modify their diet during the lockdown; however, 46.1% of them reported that they were eating more during confinement, and 19.5% gained weight. In particular, we report an increase in “comfort food” consumption, notably chocolate, ice-cream, and desserts (42.5%) and salty snacks (23.5%). In addition, 42.7% percent of this cohort attributed this increase to higher anxiety levels. Related to this, 36.8% of responders reported a decrease in alcohol consumption, even though 10.1% of them reported an increase. Interestingly, 21.2% of responders increased their consumption of fresh fruit and vegetables. Only 33.5% of those who declared decreased consumption attributed this change of diet to lower availability and ease of purchasing such items. Equally interesting, over half of responders, i.e., 56.2%, admitted that fruit and vegetables did not appeal to them while in lockdown. Purchases of ready-made meals were reduced by nearly 50%. Future large-scale similar studies should be undertaken worldwide and will help public health authorities shape their reactions to future, unavoidable pandemics. Full article

(This article belongs to the Section Food Nutrition)

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20 pages, 4046 KiB

Open AccessEditor’s ChoiceReview

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

by Tizian Klingel, Jonathan I. Kremer, Vera Gottstein, Tabata Rajcic de Rezende, Steffen Schwarz and Dirk W. Lachenmeier

Foods 2020, 9(5), 665; https://doi.org/10.3390/foods9050665 - 21 May 2020

Cited by 146 | Viewed by 29077

Abstract

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. [...] Read more.

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications. Full article

(This article belongs to the Special Issue Novel Foods and Nutritional Function)

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26 pages, 2027 KiB

Open AccessEditor’s ChoiceReview

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

by Amirhossein Nazhand, Alessandra Durazzo, Massimo Lucarini, Eliana B. Souto and Antonello Santini

Foods 2020, 9(5), 644; https://doi.org/10.3390/foods9050644 - 18 May 2020

Cited by 97 | Viewed by 9112

Abstract

Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into [...] Read more.

Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods. Full article

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

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17 pages, 2285 KiB

Open AccessEditor’s ChoiceArticle

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

by Mohamed T. El-Saadony, Mohamed F. Elsadek, Alaa S. Mohamed, Ayman E. Taha, Badreldin M. Ahmed and Ahmed M. Saad

Foods 2020, 9(5), 639; https://doi.org/10.3390/foods9050639 - 15 May 2020

Cited by 50 | Viewed by 6054

Abstract

Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance [...] Read more.

Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice. Full article

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

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13 pages, 580 KiB

Open AccessEditor’s ChoiceArticle

Bioactive Compounds and Antioxidant Capacity of Small Berries

by Michael Zorzi, Francesco Gai, Claudio Medana, Riccardo Aigotti, Sara Morello and Pier Giorgio Peiretti

Foods 2020, 9(5), 623; https://doi.org/10.3390/foods9050623 - 13 May 2020

Cited by 84 | Viewed by 8047

Abstract

The popularity of small berries has rapidly increased in Western countries given their antioxidant, anti-inflammatory, and antimicrobial activities and health-promoting properties. The aim of this study was to compare the fatty acid (FA) profile, phenolic compounds, and antioxidant capacity of extracts of 11 [...] Read more.

The popularity of small berries has rapidly increased in Western countries given their antioxidant, anti-inflammatory, and antimicrobial activities and health-promoting properties. The aim of this study was to compare the fatty acid (FA) profile, phenolic compounds, and antioxidant capacity of extracts of 11 berries cultivated in the North West of Italy. Berry samples were extracted and evaluated for FA profile and total anthocyanin (TAC), total flavonoid contents (TFC), ferric-reducing antioxidant power (FRAP), and for their radical scavenging activities against 2,2′-diphenyl-1-picrylhydrazyl (DPPH^•) radical. The main polyphenols of berry extracts were characterized by HPLC-DAD-UV-ESI HRMS in positive ion mode. Results showed that the highest TAC and TFC contents were recorded in black currants, blackberries, and blueberries. Maximum and minimum DPPH^• radical scavenging activities, Trolox Equivalent Antioxidant Capacity, and FRAP measurements confirmed the same trend recorded for TAC and TFC values. HPLC-HRMS analyses highlight how blueberries and blackberries have the highest concentration in polyphenols. Palmitic, stearic, oleic, linoleic, α-linolenic, and γ-linolenic acids significantly differ between berries, with oleic and α-linolenic acid representing the most abundant FAs in raspberries. Among the berries investigated, results of phytochemical characterization suggest choosing black currants and blueberries as an excellent source of natural antioxidants for food and health purposes. Full article

(This article belongs to the Special Issue Antioxidant Natural Products in Foods)

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14 pages, 2241 KiB

Open AccessEditor’s ChoiceArticle

Comparison between Pressurized Liquid Extraction and Conventional Soxhlet Extraction for Rosemary Antioxidants, Yield, Composition, and Environmental Footprint

by Mathilde Hirondart, Natacha Rombaut, Anne Sylvie Fabiano-Tixier, Antoine Bily and Farid Chemat

Foods 2020, 9(5), 584; https://doi.org/10.3390/foods9050584 - 5 May 2020

Cited by 66 | Viewed by 9103

Abstract

Nowadays, “green analytical chemistry” challenges are to develop techniques which reduce the environmental impact not only in term of analysis but also in the sample preparation step. Within this objective, pressurized liquid extraction (PLE) was investigated to determine the initial composition of key [...] Read more.

Nowadays, “green analytical chemistry” challenges are to develop techniques which reduce the environmental impact not only in term of analysis but also in the sample preparation step. Within this objective, pressurized liquid extraction (PLE) was investigated to determine the initial composition of key antioxidants contained in rosemary leaves: Rosmarinic acid (RA), carnosic acid (CA), and carnosol (CO). An experimental design was applied to identify an optimized PLE set of extraction parameters: A temperature of 183 °C, a pressure of 130 bar, and an extraction duration of 3 min enabled recovering rosemary antioxidants. PLE was further compared to conventional Soxhlet extraction (CSE) in term of global processing time, energy used, solvent recovery, raw material used, accuracy, reproducibility, and robustness to extract quantitatively RA, CA, and CO from rosemary leaves. A statistical comparison of the two extraction procedure (PLE and CSE) was achieved and showed no significant difference between the two procedures in terms of RA, CA, and CO extraction. To complete the study showing that the use of PLE is an advantageous alternative to CSE, the eco-footprint of the PLE process was evaluated. Results demonstrate that it is a rapid, clean, and environmentally friendly extraction technique. Full article

(This article belongs to the Special Issue Application of Analytical Chemistry to Foods and Food Technology)

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17 pages, 1048 KiB

Open AccessEditor’s ChoiceArticle

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

by Marcio Vargas-Ramella, Paulo E. S. Munekata, Mirian Pateiro, Daniel Franco, Paulo C. B. Campagnol, Igor Tomasevic, Rubén Domínguez and José M. Lorenzo

Foods 2020, 9(5), 571; https://doi.org/10.3390/foods9050571 - 4 May 2020

Cited by 57 | Viewed by 5110

Abstract

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty [...] Read more.

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer. Full article

(This article belongs to the Special Issue Game Meat and Game Meat Products: Safety, Quality and Consumer Perception)

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16 pages, 322 KiB

Open AccessEditor’s ChoiceArticle

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

by Dorothy N. Nyangena, Christopher Mutungi, Samuel Imathiu, John Kinyuru, Hippolyte Affognon, Sunday Ekesi, Dorothy Nakimbugwe and Komi K. M. Fiaboe

Foods 2020, 9(5), 574; https://doi.org/10.3390/foods9050574 - 4 May 2020

Cited by 90 | Viewed by 8678

Abstract

Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional [...] Read more.

Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8–51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2–22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments)

22 pages, 1426 KiB

Open AccessEditor’s ChoiceReview

Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

by Sotirios Kiokias, Charalampos Proestos and Vassiliki Oreopoulou

Foods 2020, 9(4), 534; https://doi.org/10.3390/foods9040534 - 24 Apr 2020

Cited by 162 | Viewed by 12372

Abstract

Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, [...] Read more.

Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) and first gives an overview of their most common natural plant sources. A summary of the recently reported antioxidant activities of the phenolic acids in o/w emulsions is also provided as an in vitro lipid-based model system. Exploring the interfacial activity of phenolic acids could help to further elucidate their potential health properties against oxidative stress conditions of biological membranes (such as lipoproteins). Finally, this review reports on the latest literature evidence concerning specific biochemical properties of the examined phenolic acids. Full article

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

10 pages, 584 KiB

Open AccessEditor’s ChoicePerspective

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

by Charis M. Galanakis

Foods 2020, 9(4), 523; https://doi.org/10.3390/foods9040523 - 22 Apr 2020

Cited by 669 | Viewed by 66990

Abstract

The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to as “coronavirus”) a global pandemic, while thousands of infections and deaths are reported daily. The current article explores the food systems in the era of the [...] Read more.

The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to as “coronavirus”) a global pandemic, while thousands of infections and deaths are reported daily. The current article explores the food systems in the era of the COVID-19 pandemic crisis. It provides insights about the properties of bioactive ingredients of foods and herbs for the support of the human immune system against infections before discussing the possibility of COVID-19 transmission through the food chain. It also highlights the global food security issues arising from the fact that one-third of the world’s population is on lockdown. Finally, it underlines the importance of sustainability in the food chain in order to avoid or reduce the frequency of relevant food and health crises in the future. Full article

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

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32 pages, 4960 KiB

Open AccessEditor’s ChoiceConcept Paper

Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Diets

by Shauna M. Downs, Selena Ahmed, Jessica Fanzo and Anna Herforth

Foods 2020, 9(4), 532; https://doi.org/10.3390/foods9040532 - 22 Apr 2020

Cited by 232 | Viewed by 31238

Abstract

The food environment is a critical place in the food system to implement interventions to support sustainable diets and address the global syndemic of obesity, undernutrition, and climate change, because it contains the total scope of options within which consumers make decisions about [...] Read more.

The food environment is a critical place in the food system to implement interventions to support sustainable diets and address the global syndemic of obesity, undernutrition, and climate change, because it contains the total scope of options within which consumers make decisions about which foods to acquire and consume. In this paper, we build on existing definitions of the food environment, and provide an expanded definition that includes the parameter of sustainability properties of foods and beverages, in order to integrate linkages between food environments and sustainable diets. We further provide a graphical representation of the food environment using a socio-ecological framework. Next, we provide a typology with descriptions of the different types of food environments that consumers have access to in low-, middle-, and high-income countries including wild, cultivated, and built food environments. We characterize the availability, affordability, convenience, promotion and quality (previously termed desirability), and sustainability properties of food and beverages for each food environment type. Lastly, we identify a methodological approach with potential objective and subjective tools and metrics for measuring the different properties of various types of food environments. The definition, framework, typology, and methodological toolbox presented here are intended to facilitate scholars and practitioners to identify entry points in the food environment for implementing and evaluating interventions that support sustainable diets for enhancing human and planetary health. Full article

(This article belongs to the Special Issue Advancing Healthy Food Environments for Sustainable Diets in a Changing World)

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23 pages, 296 KiB

Open AccessEditor’s ChoiceReview

Advances in Analysis and Detection of Major Mycotoxins in Foods

by Sofia Agriopoulou, Eygenia Stamatelopoulou and Theodoros Varzakas

Foods 2020, 9(4), 518; https://doi.org/10.3390/foods9040518 - 20 Apr 2020

Cited by 126 | Viewed by 13283

Abstract

Mycotoxins are the most widely studied biological toxins, which contaminate foods at very low concentrations. This review describes the emerging extraction techniques and the current and alternatives analytical techniques and methods that have been used to successfully detect and identify important mycotoxins. Some [...] Read more.

Mycotoxins are the most widely studied biological toxins, which contaminate foods at very low concentrations. This review describes the emerging extraction techniques and the current and alternatives analytical techniques and methods that have been used to successfully detect and identify important mycotoxins. Some of them have proven to be particularly effective in not only the detection of mycotoxins, but also in detecting mycotoxin-producing fungi. Chromatographic techniques such as high-performance liquid chromatography coupled with various detectors like fluorescence, diode array, UV, liquid chromatography coupled with mass spectrometry, and liquid chromatography-tandem mass spectrometry, have been powerful tools for analyzing and detecting major mycotoxins. Recent progress of the development of rapid immunoaffinity-based detection techniques such as immunoassays and biosensors, as well as emerging technologies like proteomic and genomic methods, molecular techniques, electronic nose, aggregation-induced emission dye, quantitative NMR and hyperspectral imaging for the detection of mycotoxins in foods, have also been presented. Full article

(This article belongs to the Special Issue Occurrence, Importance and Control Strategies of Major Mycotoxins in Foods-Prevention and Detoxification)

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20 pages, 278 KiB

Open AccessEditor’s ChoiceReview

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

by Azarmidokht Gholamipour-Shirazi, Michael-Alex Kamlow, Ian T. Norton and Tom Mills

Foods 2020, 9(4), 497; https://doi.org/10.3390/foods9040497 - 15 Apr 2020

Cited by 52 | Viewed by 8461

Abstract

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide [...] Read more.

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown. Full article

(This article belongs to the Special Issue 3D Food Printing: Future Outlook and Application in Food Sector)

16 pages, 3322 KiB

Open AccessEditor’s ChoiceReview

Geographical Origin Authentication of Agri-Food Products: A Review

by Katerina Katerinopoulou, Achilleas Kontogeorgos, Constantinos E. Salmas, Angelos Patakas and Athanasios Ladavos

Foods 2020, 9(4), 489; https://doi.org/10.3390/foods9040489 - 13 Apr 2020

Cited by 81 | Viewed by 8728

Abstract

This study is a systematic literature review of geographical origin authentication by elemental analytical techniques. Authentication and certification of geographic origin of agri-food products is a useful tool toward the protection of the quality for products. The aim of this work was to [...] Read more.

This study is a systematic literature review of geographical origin authentication by elemental analytical techniques. Authentication and certification of geographic origin of agri-food products is a useful tool toward the protection of the quality for products. The aim of this work was to map the current state of research in the area of agricultural products and food, identifying emerging fields to the geographical origin of products. The article is divided in three parts. The first part of the article deals with the analytical techniques applied in the food authentication. Special mention is made to elemental analysis and multiple isotope ratio. The second section focuses on statistically published data concerning published research for geographical origin authentication for the period 2015–2019. Specific results are presented inter alia: number of articles according to the type of product, articles according to the type of the analytical techniques, and others. The third part contains characteristic results from articles that were published in the period 2015–2019, on certification of geographical origin on specific agricultural products. Full article

(This article belongs to the Special Issue Recent Developments in the Applications of Fingerprinting Technology in the Food Field)

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19 pages, 740 KiB

Open AccessEditor’s ChoiceArticle

What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender

by Yongping Zhong and Hee Cheol Moon

Foods 2020, 9(4), 460; https://doi.org/10.3390/foods9040460 - 8 Apr 2020

Cited by 134 | Viewed by 60203

Abstract

The fast-food service industry has been growing rapidly across China over the last few decades. In accordance with the rising consumption level in the country, Chinese customers care increasingly about their food choices. The purpose of this study is to investigate the factors [...] Read more.

The fast-food service industry has been growing rapidly across China over the last few decades. In accordance with the rising consumption level in the country, Chinese customers care increasingly about their food choices. The purpose of this study is to investigate the factors that can influence customer satisfaction, loyalty, and happiness, with a particular focus on the moderating role of gender. Data were collected through an online survey completed by customers who visited Western fast-food restaurants (KFC, McDonalds, etc.) in China. The structural equation model was applied to test 12 hypotheses. Results showed that perceived price, food, service, and physical environment quality positively affected customer satisfaction. Perceived price can significantly influence customers’ judgement of the quality dimensions of a restaurant. Moreover, customer satisfaction and happiness can lead to a sense of loyalty. Happiness functions as a mediator between satisfaction and loyalty. Nonetheless, our findings indicated that customers’ perceptions of food quality based on price and satisfaction levels based on service quality differ significantly between the genders, which demonstrated that gender moderation exists in food consumption. This study will contribute to a better understanding of managerial and theoretical perspectives, which will be beneficial for subsequent research. Full article

(This article belongs to the Special Issue Food Choice and Consumer Psychology)

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13 pages, 1695 KiB

Open AccessEditor’s ChoiceArticle

Melatonin Enhances Cold Tolerance by Regulating Energy and Proline Metabolism in Litchi Fruit

by Gangshuai Liu, Yuxin Zhang, Ze Yun, Meijiao Hu, Jialiang Liu, Yueming Jiang and Zhengke Zhang

Foods 2020, 9(4), 454; https://doi.org/10.3390/foods9040454 - 8 Apr 2020

Cited by 69 | Viewed by 4477

Abstract

Melatonin (MLT) is a vital signaling molecule that regulates multiple physiological processes in higher plants. In the current study, the role of MLT in regulating chilling tolerance and its possible mechanisms in litchi fruit during storage at ambient temperatures after its removal from [...] Read more.

Melatonin (MLT) is a vital signaling molecule that regulates multiple physiological processes in higher plants. In the current study, the role of MLT in regulating chilling tolerance and its possible mechanisms in litchi fruit during storage at ambient temperatures after its removal from refrigeration was investigated. The results show that the application of MLT (400 μM, dipping for 20 min) to ‘Baitangying’ litchi fruit effectively delayed the development of chilling injury (CI) while inhibiting pericarp discoloration, as indicated by higher chromacity values (L*, a*, b*) and anthocyanin levels. MLT treatment suppressed the enhancements of the relative electrical conductivity (REC) and malondialdehyde (MDA) content, which might contribute to the maintenance of membrane integrity in litchi fruit. MLT treatment slowed the decline in cellular energy level, as evidenced by higher adenosine triphosphate (ATP) content and a higher energy charge (EC), which might be ascribed to the increased activities of enzymes associated with energy metabolism including H⁺-ATPase, Ca²⁺-ATPase, succinate dehydrogenase (SDH), and cytochrome C oxidase (CCO). In addition, MLT treatment resulted in enhanced proline accumulation, which was likely a consequence of the increased activities of ornithine-δ-aminotransferase (OAT) and Δ¹-pyrroline-5-carboxylate synthase (P5CS) and the suppressed activity of proline dehydrogenase (PDH). These results suggest that the enhanced chilling tolerance of litchi fruit after MLT treatment might involve the regulation of energy and proline metabolism. Full article

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

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16 pages, 3959 KiB

Open AccessEditor’s ChoiceArticle

Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks

by Qiannan Wang, Weihua Liu, Bo Tian, Dongmei Li, Chunhong Liu, Bin Jiang and Zhibiao Feng

Foods 2020, 9(4), 449; https://doi.org/10.3390/foods9040449 - 7 Apr 2020

Cited by 67 | Viewed by 5299

Abstract

Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein [...] Read more.

Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs–CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs–CA emulsion had smaller particle size and better distribution than WPI–CA emulsion. WPNFs–CA/Gly edible coating was then prepared based on WPNFs–CA emulsion. The WPNFs–CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs–CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs–CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs–CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs–CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs–CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry. Full article

(This article belongs to the Special Issue Recent Trends in the Application of Sustainable Edible Coatings to Active Food Packaging)

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17 pages, 3006 KiB

Open AccessEditor’s ChoiceArticle

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

by Malaiporn Wongkaew, Sarana Rose Sommano, Tibet Tangpao, Pornchai Rachtanapun and Kittisak Jantanasakulwong

Foods 2020, 9(4), 450; https://doi.org/10.3390/foods9040450 - 7 Apr 2020

Cited by 76 | Viewed by 8114

Abstract

In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved [...] Read more.

In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option. Full article

(This article belongs to the Special Issue Sausages: Nutrition, Safety, Processing and Quality Improvement)

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15 pages, 2559 KiB

Open AccessEditor’s ChoiceArticle

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

by Abolfazl Alirezalu, Nima Ahmadi, Peyman Salehi, Ali Sonboli, Kazem Alirezalu, Amin Mousavi Khaneghah, Francisco J. Barba, Paulo E.S. Munekata and Jose M. Lorenzo

Foods 2020, 9(4), 436; https://doi.org/10.3390/foods9040436 - 4 Apr 2020

Cited by 72 | Viewed by 9012

Abstract

Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and [...] Read more.

Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe⁺⁺/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries. Full article

(This article belongs to the Special Issue Antioxidant Natural Products in Foods)

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25 pages, 1607 KiB

Open AccessEditor’s ChoiceReview

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

by Rhonda Miller

Foods 2020, 9(4), 428; https://doi.org/10.3390/foods9040428 - 3 Apr 2020

Cited by 118 | Viewed by 8947

Abstract

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. [...] Read more.

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices. Full article

(This article belongs to the Special Issue Consumer Preferences and Acceptance of Meat Products)

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26 pages, 3776 KiB

Open AccessEditor’s ChoiceReview

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

by David Julian McClements

Foods 2020, 9(4), 421; https://doi.org/10.3390/foods9040421 - 3 Apr 2020

Cited by 122 | Viewed by 21600

Abstract

Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated [...] Read more.

Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B₁₂, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products. Full article

(This article belongs to the Special Issue Food Microstructure and Its Relationship with Quality and Stability)

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22 pages, 1181 KiB

Open AccessEditor’s ChoiceReview

Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses

by Charles Spence

Foods 2020, 9(4), 407; https://doi.org/10.3390/foods9040407 - 1 Apr 2020

Cited by 55 | Viewed by 12224

Abstract

This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in [...] Read more.

This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the ‘rules’ that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of ‘sonic seasoning’. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response. Full article

(This article belongs to the Special Issue Consumer Psychology and Food Design)

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19 pages, 295 KiB

Open AccessEditor’s ChoiceArticle

Insects as Novel Food: A Consumer Attitude Analysis through the Dominance-Based Rough Set Approach

by Rocco Roma, Giovanni Ottomano Palmisano and Annalisa De Boni

Foods 2020, 9(4), 387; https://doi.org/10.3390/foods9040387 - 27 Mar 2020

Cited by 64 | Viewed by 6583

Abstract

In Western societies, the unfamiliarity with insect-based food is a hindrance for consumption and market development. This may depend on neophobia and reactions of disgust, individual characteristics and socio-cultural background, and risk-perceptions for health and production technologies. In addition, in many European countries, [...] Read more.

In Western societies, the unfamiliarity with insect-based food is a hindrance for consumption and market development. This may depend on neophobia and reactions of disgust, individual characteristics and socio-cultural background, and risk-perceptions for health and production technologies. In addition, in many European countries, the sale of insects for human consumption is still illegal, although European Union (EU) and the European Food Safety Authority (EFSA) are developing regulatory frameworks and environmental and quality standards. This research aims to advance the knowledge on entomophagy, providing insights to improve consumer acceptance in Italy. This is done by carrying out the characterization of a sample of consumers according to their willingness to taste several types of insect-based food and taking into account the connections among the consumers’ features. Thus, the dominance-based rough set approach is applied using the data collected from 310 Italian consumers. This approach provided 206 certain decision rules characterizing the consumers into five groups, showing the consumers’ features determining their specific classification. Although many Italian consumers are willing to accept only insects in the form of feed stuffs or supplements, this choice is a first step towards entomophagy. Conversely, young Italian people are a niche market, but they can play a role in changing trends. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments)

3 pages, 174 KiB

Open AccessEditor’s ChoiceEditorial

Nutraceuticals in Human Health

by Alessandra Durazzo, Massimo Lucarini and Antonello Santini

Foods 2020, 9(3), 370; https://doi.org/10.3390/foods9030370 - 23 Mar 2020

Cited by 78 | Viewed by 8218

Abstract

The combined and concerted action of nutrient and biologically active compounds is flagged as an indicator of a “possible beneficial role” for health. The use and applications of bioactive components cover a wide range of fields, in particular the nutraceuticals. In this context, [...] Read more.

The combined and concerted action of nutrient and biologically active compounds is flagged as an indicator of a “possible beneficial role” for health. The use and applications of bioactive components cover a wide range of fields, in particular the nutraceuticals. In this context, the Special Issue entitled “Nutraceuticals in Human Health” is focused on the all aspects around the nutraceuticals, ranging from analytical aspects to clinical trials, from efficacy studies to beneficial effects on health status. Full article

(This article belongs to the Special Issue Nutraceuticals in Human Health)

16 pages, 1000 KiB

Open AccessEditor’s ChoiceReview

The Pharmacological Activity, Biochemical Properties, and Pharmacokinetics of the Major Natural Polyphenolic Flavonoid: Quercetin

by Gaber El-Saber Batiha, Amany Magdy Beshbishy, Muhammad Ikram, Zohair S. Mulla, Mohamed E. Abd El-Hack, Ayman E. Taha, Abdelazeem M. Algammal and Yaser Hosny Ali Elewa

Foods 2020, 9(3), 374; https://doi.org/10.3390/foods9030374 - 23 Mar 2020

Cited by 431 | Viewed by 24215

Abstract

Flavonoids are a class of natural substances present in plants, fruits, vegetables, wine, bulbs, bark, stems, roots, and tea. Several attempts are being made to isolate such natural products, which are popular for their health benefits. Flavonoids are now seen as an essential [...] Read more.

Flavonoids are a class of natural substances present in plants, fruits, vegetables, wine, bulbs, bark, stems, roots, and tea. Several attempts are being made to isolate such natural products, which are popular for their health benefits. Flavonoids are now seen as an essential component in a number of cosmetic, pharmaceutical, and medicinal formulations. Quercetin is the major polyphenolic flavonoid found in food products, including berries, apples, cauliflower, tea, cabbage, nuts, and onions that have traditionally been treated as anticancer and antiviral, and used for the treatment of allergic, metabolic, and inflammatory disorders, eye and cardiovascular diseases, and arthritis. Pharmacologically, quercetin has been examined against various microorganisms and parasites, including pathogenic bacteria, viruses, and Plasmodium, Babesia, and Theileria parasites. Additionally, it has shown beneficial effects against Alzheimer’s disease (AD), and this activity is due to its inhibitory effect against acetylcholinesterase. It has also been documented to possess antioxidant, antifungal, anti-carcinogenic, hepatoprotective, and cytotoxic activity. Quercetin has been documented to accumulate in the lungs, liver, kidneys, and small intestines, with lower levels seen in the brain, heart, and spleen, and it is extracted through the renal, fecal, and respiratory systems. The current review examines the pharmacokinetics, as well as the toxic and biological activities of quercetin. Full article

(This article belongs to the Special Issue Plant Extracts: Chemical Composition, Bioactivity and Potential Applications)

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31 pages, 521 KiB

Open AccessEditor’s ChoiceReview

Essential Oils as Potential Alternative Biocontrol Products against Plant Pathogens and Weeds: A Review

by Robin Raveau, Joël Fontaine and Anissa Lounès-Hadj Sahraoui

Foods 2020, 9(3), 365; https://doi.org/10.3390/foods9030365 - 21 Mar 2020

Cited by 279 | Viewed by 15725

Abstract

Naturally produced by aromatic plants, essential oils (EO) contain a wide range of volatile molecules, including mostly secondary metabolites, which possess several biological activities. Essential oils properties such as antioxidant, antimicrobial and anti-inflammatory activities are known for a long time and hence widely [...] Read more.

Naturally produced by aromatic plants, essential oils (EO) contain a wide range of volatile molecules, including mostly secondary metabolites, which possess several biological activities. Essential oils properties such as antioxidant, antimicrobial and anti-inflammatory activities are known for a long time and hence widely used in traditional medicines, cosmetics and food industries. However, despite their effects against many phytopathogenic fungi, oomycetes and bacteria as well as weeds, their use in agriculture remains surprisingly scarce. The purpose of the present review is to gather and discuss up-to-date biological activities of EO against weeds, plant pathogenic fungi, oomycetes and bacteria, reported in the scientific literature. Innovative methods, potentially valuable to improve the efficiency and reliability of EO, have been investigated. In particular, their use towards a more sustainable agriculture has been discussed, aiming at encouraging the use of alternative products to substitute synthetic pesticides to control weeds and plant diseases, without significantly affecting crop yields. An overview of the market and the recent advances on the regulation of these products as well as future challenges to promote their development and wider use in disease management programs is described. Because of several recent reviews on EO insecticidal properties, this topic is not covered in the present review. Full article

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15 pages, 14017 KiB

Open AccessEditor’s ChoiceArticle

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

by Simona Jancikova, Dani Dordevic, Ewelina Jamroz, Hana Behalova and Bohuslava Tremlova

Foods 2020, 9(3), 357; https://doi.org/10.3390/foods9030357 - 19 Mar 2020

Cited by 54 | Viewed by 5757

Abstract

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the [...] Read more.

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl–1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι- and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity. Full article

(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)

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11 pages, 1229 KiB

Open AccessEditor’s ChoiceArticle

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

by Roberta Tolve, Gabriella Pasini, Fabiola Vignale, Fabio Favati and Barbara Simonato

Foods 2020, 9(3), 354; https://doi.org/10.3390/foods9030354 - 19 Mar 2020

Cited by 65 | Viewed by 6311

Abstract

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling [...] Read more.

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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17 pages, 1437 KiB

Open AccessEditor’s ChoiceArticle

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

by Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck and Sophie Landaud

Foods 2020, 9(3), 349; https://doi.org/10.3390/foods9030349 - 17 Mar 2020

Cited by 88 | Viewed by 11089

Abstract

Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome [...] Read more.

Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome this problem, fermentation is used as a lever to reduce off-flavors. A starter culture of lactic acid bacteria (LAB) was tested in a 4% pea protein solution with one of the following yeasts: Kluyveromyces lactis, Kluyveromyces marxianus, or Torulaspora delbrueckii. The fermented samples were evaluated by a sensory panel. Non-fermented and fermented matrices were analyzed by gas chromatography coupled with mass spectrometry to identify and quantify the volatile compounds. The sensory evaluation showed a significant reduction in the green/leguminous attributes of pea proteins and the generation of new descriptors in the presence of yeasts. Compared to the non-fermented matrix, fermentations with LAB or LAB and yeasts led to the degradation of many off-flavor compounds. Moreover, the presence of yeasts triggered the generation of esters. Thus, fermentation by a co-culture of LAB and yeasts can be used as a powerful tool for the improvement of the sensory perception of a pea protein-based product. Full article

(This article belongs to the Special Issue Legumes as Food Ingredient: Characterization, Processing, and Applications)

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27 pages, 914 KiB

Open AccessEditor’s ChoiceReview

Health Benefits and Molecular Mechanisms of Resveratrol: A Narrative Review

by Xiao Meng, Jing Zhou, Cai-Ning Zhao, Ren-You Gan and Hua-Bin Li

Foods 2020, 9(3), 340; https://doi.org/10.3390/foods9030340 - 14 Mar 2020

Cited by 204 | Viewed by 21639

Abstract

Resveratrol is a bioactive compound in many foods. Since its anticancer activity was reported in 1997, its health benefits have been intensively investigated. Resveratrol has antioxidant, anti-inflammatory, immunomodulatory, glucose and lipid regulatory, neuroprotective, and cardiovascular protective effects, therefore, can protect against diverse chronic [...] Read more.

Resveratrol is a bioactive compound in many foods. Since its anticancer activity was reported in 1997, its health benefits have been intensively investigated. Resveratrol has antioxidant, anti-inflammatory, immunomodulatory, glucose and lipid regulatory, neuroprotective, and cardiovascular protective effects, therefore, can protect against diverse chronic diseases, such as cardiovascular diseases (CVDs), cancer, liver diseases, obesity, diabetes, Alzheimer’s disease, and Parkinson’s disease. This review summarizes the main findings of resveratrol-related health benefits in recent epidemiological surveys, experimental studies, and clinical trials, highlighting its related molecular mechanisms. Resveratrol, therefore, has been regarded as a potent candidate for the development of nutraceuticals and pharmaceuticals to prevent and treat certain chronic diseases. Full article

(This article belongs to the Special Issue Biological Activities of Plant Food Components: Implications in Human Health)

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24 pages, 5246 KiB

Open AccessEditor’s ChoiceArticle

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

by Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt and Emanuele Zannini

Foods 2020, 9(3), 322; https://doi.org/10.3390/foods9030322 - 11 Mar 2020

Cited by 155 | Viewed by 17652

Abstract

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts. FPR had a lower protein content (64.1%, dry [...] Read more.

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts. FPR had a lower protein content (64.1%, dry matter (DM)) compared to FPI (90.1%, DM), due to the inherent limitations of air classification. Of the two ingredients, FPR demonstrated superior functionality, including higher protein solubility (85%), compared to FPI (32%) at pH 7. Foaming capacity was higher for FPR, although foam stability was similar for both ingredients. FPR had greater gelling ability compared to FPI. The higher carbohydrate content of FPR may have contributed to this difference. An amino acid (AA) analysis revealed that both ingredients were low in sulfur-containing AAs, with FPR having a slightly higher level than FPI. The potential nutritional benefits of the aqueous process compared to the dry process used in this study were apparent in the higher in vitro protein digestibility (IVPD) and lower trypsin inhibitor activity (TIA) in FPI compared to FPR. Additionally, vicine/convicine were detected in FPR, but not in FPI. Furthermore, much lower levels of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) were found in FPI compared to FPR. The life cycle assessment (LCA) revealed a lower environmental impact for FPR, partly due to the extra water and energy required for aqueous processing. However, in a comparison with cow’s milk protein, both FPR and FPI were shown to have considerably lower environmental impacts. Full article

(This article belongs to the Special Issue Milk Alternatives and Non-Dairy Fermented Products)

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22 pages, 983 KiB

Open AccessEditor’s ChoiceArticle

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

by Daniela Pauliuc, Florina Dranca and Mircea Oroian

Foods 2020, 9(3), 306; https://doi.org/10.3390/foods9030306 - 8 Mar 2020

Cited by 121 | Viewed by 8386

Abstract

The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following [...] Read more.

The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey. The total polyphenols content reached the maximum value in the case of dark honey such as mint honey, followed by raspberry, thyme and polifloral honey. Fructose, glucose, maltose, sucrose, turanose, trehalose, melesitose, and raffinose were identified and quantified in all samples. Gluconic acid was the main organic acid in the composition of all honey samples. Principal component analysis (PCA) confirmed the possibility of the botanical authentication of honey based on these physicochemical parameters. Full article

(This article belongs to the Special Issue Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties)

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19 pages, 3773 KiB

Open AccessEditor’s ChoiceArticle

Sprouted Barley Flour as a Nutritious and Functional Ingredient

by Daniel Rico, Elena Peñas, María del Carmen García, Cristina Martínez-Villaluenga, Dilip K. Rai, Rares I. Birsan, Juana Frias and Ana B. Martín-Diana

Foods 2020, 9(3), 296; https://doi.org/10.3390/foods9030296 - 5 Mar 2020

Cited by 84 | Viewed by 9686

Abstract

The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface [...] Read more.

The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8–6 days) and temperature (12–20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B₁, B₂ and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16–20 °C) and longer times (5–6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain. Full article

(This article belongs to the Special Issue Advances in Production, Properties and Applications of Sprouted Seeds)

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18 pages, 264 KiB

Open AccessEditor’s ChoiceReview

Bioactive Compounds in Food Waste: A Review on the Transformation of Food Waste to Animal Feed

by Alexandros Georganas, Elisavet Giamouri, Athanasios C. Pappas, George Papadomichelakis, Fenia Galliou, Thrassyvoulos Manios, Eleni Tsiplakou, Kostas Fegeros and George Zervas

Foods 2020, 9(3), 291; https://doi.org/10.3390/foods9030291 - 5 Mar 2020

Cited by 116 | Viewed by 14084

Abstract

Bioactive compounds are substances which are present in foods in small amounts and have the ability to provide health benefits. Bioactive compounds include but are not limited to long-chain polyunsaturated fatty acids, vitamins, carotenoids, peptides, and polyphenols. The aim of the present study [...] Read more.

Bioactive compounds are substances which are present in foods in small amounts and have the ability to provide health benefits. Bioactive compounds include but are not limited to long-chain polyunsaturated fatty acids, vitamins, carotenoids, peptides, and polyphenols. The aim of the present study is to review literature for potential bioactive compounds present in food waste material and discuss the transformation of food waste to animal feed under the perspective that usage of food waste, rather than disposal, may tackle food insecurity and provide health benefits. Finally, applications in poultry and swine nutrition, with emphasis on the presence of fatty acids on food waste material, are discussed. Full article

(This article belongs to the Special Issue Bioactive Compounds: Applications in Foods of Animal Origin)

16 pages, 1011 KiB

Open AccessEditor’s ChoiceReview

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

by Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad and José M. Lorenzo

Foods 2020, 9(3), 288; https://doi.org/10.3390/foods9030288 - 4 Mar 2020

Cited by 118 | Viewed by 17879

Abstract

Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which [...] Read more.

Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate. Full article

(This article belongs to the Special Issue Milk Alternatives and Non-Dairy Fermented Products)

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19 pages, 4750 KiB

Open AccessEditor’s ChoiceArticle

Antioxidant, Antimicrobial and Antibiofilm Activity of Coriander (Coriandrum sativum L.) Essential Oil for Its Application in Foods

by Miroslava Kačániová, Lucia Galovičová, Eva Ivanišová, Nenad L. Vukovic, Jana Štefániková, Veronika Valková, Petra Borotová, Jana Žiarovská, Margarita Terentjeva, Soňa Felšöciová and Eva Tvrdá

Foods 2020, 9(3), 282; https://doi.org/10.3390/foods9030282 - 4 Mar 2020

Cited by 92 | Viewed by 9481

Abstract

The aim of this study was to assess the chemical composition, antioxidant, antimicrobial and antibiofilm activity of the Coriandrum sativum essential oil. Changes in the biofilm profile of Stenotropomonas maltophilia and Bacillus subtilis were studied using MALDI-TOF MS Biotyper on glass and wooden [...] Read more.

The aim of this study was to assess the chemical composition, antioxidant, antimicrobial and antibiofilm activity of the Coriandrum sativum essential oil. Changes in the biofilm profile of Stenotropomonas maltophilia and Bacillus subtilis were studied using MALDI-TOF MS Biotyper on glass and wooden surfaces. The molecular differences of biofilms in different days were observed as well. The major volatile compounds of the coriander essential oil in the present study were β-linalool 66.07%. Coriander essential oil radical scavenging activity was 51.05% of inhibition. Coriander essential oil expressed the strongest antibacterial activity against B. subtilis followed by S. maltophilia and Penicillium expansum. The strongest antibiofilm activity of the coriander essential oil was found against S. maltophilia. A clearly differentiated branch was obtained for early growth variants of S. maltophilia in case of planktonic cells and all experimental groups and time span can be reported for the grouping pattern of B. subtilis preferentially when comparing to the media matrix, but without clear differences among variants. The results indicate that coriander was effective against the tested Penicillium expansum in the vapor phase after 14 days with MID₅₀ 367.19 and MID₉₀ 445.92 µL/L of air. Full article

(This article belongs to the Special Issue Antimicrobial and Antioxidant Activities of Natural Compounds)

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