Foods

19 pages, 669 KiB

Open AccessEditor’s ChoiceArticle

Pesticides and Polychlorinated Biphenyls in Milk and Dairy Products in Croatia: A Health Risk Assessment

by Maja Đokić, Tamara Nekić, Ivana Varenina, Ines Varga, Božica Solomun Kolanović, Marija Sedak, Bruno Čalopek, Darija Vratarić and Nina Bilandžić

Foods 2024, 13(8), 1155; https://doi.org/10.3390/foods13081155 - 10 Apr 2024

Cited by 2 | Viewed by 1412

Abstract

The aim of this study was to evaluate contamination levels and the frequency of detection of organochlorine (OCPs) and organophosphate pesticides (OPPs), pyrethroids, carbamates and polychlorinated biphenyls (seven PCB congeners) in a total of 534 samples of cow’s, sheep’s and goat’s milk and [...] Read more.

The aim of this study was to evaluate contamination levels and the frequency of detection of organochlorine (OCPs) and organophosphate pesticides (OPPs), pyrethroids, carbamates and polychlorinated biphenyls (seven PCB congeners) in a total of 534 samples of cow’s, sheep’s and goat’s milk and dairy products from Croatia. Concentrations above the limit of quantification (LOQ) were measured for fourteen OCPs, nine OPPs, six pyrethroids, one carbamate and PCBs with a total of 172 results, and no concentrations exceeded the maximal residue levels defined by the European Union. The mean concentrations of pesticides and the sum of seven PCBs were determined in the ranges 0.92–17.4 μg/kg and 1.38–2.74 μg/kg. Pesticides were quantified in 27% of samples, and seven PCBs were quantified in 5.23% of samples. Among the three pesticide groups, the highest numbers of quantified results were found for OCPs (12.1–20.8%). The highest frequencies of detection were found for the sum of 4,4’-dichlorodiphenyltrichloroethane and its isomers (DDTs), hexachlorobenzene and seven PCBs. The sum of seven PCBs was quantified within the range of 3.3–6.67% of samples per milk type and dairy products. Among the OPPs, the highest frequency of detection was found for chlorpyrifos in cow’s milk. Based on the estimated daily intakes, chronic risk characterisation showed no risk for adults or ten-year-old children for the consumption of cow’s milk and dairy products. Full article

(This article belongs to the Special Issue Food Contaminants and Human Health)

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15 pages, 2819 KiB

Open AccessEditor’s ChoiceArticle

Active Films of Cassava Starch Incorporated with Carvacrol Nanocapsules

by Aline Krümmel, Carlos Henrique Pagno and Patrícia da Silva Malheiros

Foods 2024, 13(8), 1141; https://doi.org/10.3390/foods13081141 - 9 Apr 2024

Cited by 1 | Viewed by 1364

Abstract

The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with [...] Read more.

The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with carvacrol (CMNC) and assess their impact on the physical, mechanical, and barrier properties of the films, as well as their efficacy against foodborne pathogens. The addition of free carvacrol led to a reduction in mechanical properties due to its hydrophobic nature and limited interaction with the polymeric matrix. Conversely, CMNC enhanced elongation at break and reduced light transmission, with a more uniform distribution in the polymeric matrix. Films containing 8% carvacrol exhibited inhibitory effects against Salmonella and Listeria monocytogenes, further potentiated when encapsulated in chia mucilage nanocapsules. These findings suggest that such films hold promise as active packaging materials to inhibit bacterial growth, ensuring food safety and extending shelf life. Full article

(This article belongs to the Special Issue Application of Green Antibacterial Packaging Materials in Food Industry)

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16 pages, 3693 KiB

Open AccessEditor’s ChoiceArticle

Chemical Composition and Geographic Variation of Cold Pressed Balanites aegyptiaca Kernel Oil

by Said El Harkaoui, Asma El Kaourat, Hanae El Monfalouti, Badr Eddine Kartah, Abdalbasit Adam Mariod, Zoubida Charrouf, Sascha Rohn, Stephan Drusch and Bertrand Matthäus

Foods 2024, 13(7), 1135; https://doi.org/10.3390/foods13071135 - 8 Apr 2024

Cited by 2 | Viewed by 1286

Abstract

With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a more important food [...] Read more.

With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a more important food source, particularly for its potential to yield edible oil. This study characterized Balanites kernel oil (BKO) as a promising oil source in arid regions, studying the influence of geographical origin and environmental factors. Moroccan and Sudanese BKO samples were analyzed and compared with Mauritanian BKO. In the fatty acid profile, unsaturated fatty acids constituted over 70% of the BKO profile, with a predominance of linoleic acid (Li), oleic acid (Ol), palmitic acid (Pa), and stearic acid (St). Consequently, the predominant triacylglycerols were PaLiLi, PaLiOl, LiLiOl, OlLiOl, and StLiOl. α-Tocopherol dominated the tocochromanol composition (324 to 607 mg/kg), followed by γ-tocopherol (120 to 226 mg/kg), constituting 90% of the total tocochromanols. The total phytosterol content in BKO ranged from 871 to 2218 mg/kg oil, with β-sitosterol dominating (58% to 74%). Principal Component Analysis revealed that the geographical origin significantly influences BKO composition, emphasizing environmental factors, particularly water deficit and/or temperatures. Notably, Moroccan BKO collected from an area characterized by high aridity and relatively low winter temperatures, showcased a unique profile in fatty acid, phytosterols, and tocochromanols. The valorization of BKO presents an opportunity for local agricultural development in arid regions and a role model for plant development and agricultural practices in other parts of the world. Full article

(This article belongs to the Special Issue Lipids in Plant Food: Extraction, Characteristic and Health Benefits)

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15 pages, 1498 KiB

Open AccessEditor’s ChoiceArticle

Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread

by Nerea Fernández-Canto, María Belén García-Gómez, María Lourdes Vázquez-Odériz, Matilde Lombardero-Fernández, Santiago Pereira-Lorenzo, Ángel Cobos, Olga Díaz and María Ángeles Romero-Rodríguez

Foods 2024, 13(7), 1120; https://doi.org/10.3390/foods13071120 - 7 Apr 2024

Viewed by 1289

Abstract

A growing interest in the recovery and enhancement of crops, particularly local varieties such as ‘Caaveiro’ wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of ‘Caaveiro’ flour and breads protected [...] Read more.

A growing interest in the recovery and enhancement of crops, particularly local varieties such as ‘Caaveiro’ wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of ‘Caaveiro’ flour and breads protected by the PGI “Pan Galego,” employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers. Full article

(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)

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17 pages, 1158 KiB

Open AccessEditor’s ChoiceReview

Clovamide and Its Derivatives—Bioactive Components of Theobroma cacao and Other Plants in the Context of Human Health

by Joanna Kolodziejczyk-Czepas

Foods 2024, 13(7), 1118; https://doi.org/10.3390/foods13071118 - 6 Apr 2024

Viewed by 1537

Abstract

Clovamide (N-caffeoyl-L-3,4-dihydroxyphenylalanine, N-caffeoyldopamine, N-caffeoyl-L-DOPA) is a derivative of caffeic acid, belonging to phenolamides (hydroxycinnamic acid amides). Despite a growing interest in the biological activity of natural polyphenolic substances, studies on the properties of clovamide and related compounds, their significance [...] Read more.

Clovamide (N-caffeoyl-L-3,4-dihydroxyphenylalanine, N-caffeoyldopamine, N-caffeoyl-L-DOPA) is a derivative of caffeic acid, belonging to phenolamides (hydroxycinnamic acid amides). Despite a growing interest in the biological activity of natural polyphenolic substances, studies on the properties of clovamide and related compounds, their significance as bioactive components of the diet, as well as their effects on human health are a relatively new research trend. On the other hand, in vitro and in vivo evidence indicates the considerable potential of these substances in the context of maintaining human health or using them as pharmacophores. The name “clovamide” directly derives from red clover (Trifolium pratense L.), being the first identified source of this compound. In the human diet, clovamides are mainly present in chocolate and other cocoa-containing products. Furthermore, their occurrence in some medicinal plants has also been confirmed. The literature reports deal with the antioxidant, anti-inflammatory, neuroprotective, antiplatelet/antithrombotic and anticancer properties of clovamide-type compounds. This narrative review summarizes the available data on the biological activity of clovamides and their potential health-supporting properties, including prospects for the use of these compounds for therapeutic purposes. Full article

(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)

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15 pages, 1800 KiB

Open AccessEditor’s ChoiceReview

Mitigation of Mycotoxins in Food—Is It Possible?

by Eliana Badiale Furlong, Jaqueline Garda Buffon, Maristela Barnes Cerqueira and Larine Kupski

Foods 2024, 13(7), 1112; https://doi.org/10.3390/foods13071112 - 5 Apr 2024

Cited by 1 | Viewed by 1554

Abstract

Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and abiotic [...] Read more.

Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and abiotic variables. Microorganisms are inactivated along the food chain, but mycotoxins have stable structures and remain in ready-to-eat food. The most prevalent mycotoxins in food, which are aflatoxins, fumonisins, ochratoxin A, patulin, tenuazonic acid, trichothecenes and zearalenone, have maximum tolerable limits (MTLs) defined as ppb and ppt by official organizations. The chronic and acute toxicities of mycotoxins and their stability are different in a chemical family. This critical review aims to discuss promising scientific research that successfully mitigated levels of mycotoxins and focus the results of our research group on this issue. It highlights the application of natural antifungal compounds, combinations of management, processing parameters and emergent technologies, and their role in reducing the levels and bioaccessibility. Despite good crop management and processing practices, total decontamination is almost impossible. Experimental evidence has shown that exposure to mycotoxins may be mitigated. However, multidisciplinary efforts need to be made to improve the applicability of successful techniques in the food supply chain to avoid mycotoxins’ impact on global food insecurity. Full article

(This article belongs to the Special Issue Recent Advances in the Mitigation of Mycotoxin Contamination in Food Products)

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28 pages, 5876 KiB

Open AccessEditor’s ChoiceArticle

The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

by Marta B. López-Parra, Irene Gómez-Domínguez, Maite Iriondo-DeHond, Esther Villamediana Merino, Vanesa Sánchez-Martín, Jose A. Mendiola, Amaia Iriondo-DeHond and Maria Dolores del Castillo

Foods 2024, 13(7), 1114; https://doi.org/10.3390/foods13071114 - 5 Apr 2024

Cited by 1 | Viewed by 1817

Abstract

Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant [...] Read more.

Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments. Full article

(This article belongs to the Special Issue Anti-inflammatory and Antioxidant Effects of Plant Foods)

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16 pages, 2936 KiB

Open AccessEditor’s ChoiceArticle

Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation

by Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Guido Flamini, Giulio Scappaticci, Andrea Marianelli and Angela Zinnai

Foods 2024, 13(7), 1108; https://doi.org/10.3390/foods13071108 - 4 Apr 2024

Cited by 1 | Viewed by 1202

Abstract

The complex dynamics between oxygen exposure, sulphur dioxide (SO₂) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO₂ works as an [...] Read more.

The complex dynamics between oxygen exposure, sulphur dioxide (SO₂) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO₂ works as an antiseptic and antioxidant. However, its excessive use has raised health concerns. Regulatory guidelines, including Council Regulation (EC) N° 1493/1999 and Commission Regulation (EC) No 1622/2000, dictate SO₂ concentrations in wines. The increasing demand for natural preservatives is driving the search for alternatives, with natural plant extracts, rich in phenolic compounds, emerging as promising substitutes. In this context, Bioma Company has proposed alternative additives deriving from vineyard waste to replace SO₂ during winemaking. Thus, the aim of the present work was to compare the compositional characteristics between the product obtained with the alternative vinification and the traditional one during the winemaking, as well as the aroma compositions of the final wines. After a year of experimentation, the wines produced with Bioma products showed compositional characteristics comparable to their traditional counterparts. Notably, these wines comply with current legislation, with significantly reduced total sulphur content, allowing their designation as “without added sulphites”. Bioma products emerge as potential catalysts for sustainable and health-conscious winemaking practices, reshaping the landscape of the industry. Full article

(This article belongs to the Special Issue Effect of Different Winemaking Processes on Quality and Composition of Wines)

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18 pages, 10199 KiB

Open AccessEditor’s ChoiceArticle

Structural, Thermal, Pasting and Digestion Properties of Starches from Developing Root Tubers of Sweet Potato

by Hao Wang, Yuanhao Feng, Ke Guo, Laiquan Shi, Xin Xu and Cunxu Wei

Foods 2024, 13(7), 1103; https://doi.org/10.3390/foods13071103 - 3 Apr 2024

Cited by 1 | Viewed by 972

Abstract

Three sweet potato varieties with white-, yellow- and purple-fleshed root tubers were harvested at 100, 120, 140 and 160 days after planting (DAP). Their starch structural, thermal, pasting and digestion properties were measured to reveal the influences of harvesting dates on the physicochemical [...] Read more.

Three sweet potato varieties with white-, yellow- and purple-fleshed root tubers were harvested at 100, 120, 140 and 160 days after planting (DAP). Their starch structural, thermal, pasting and digestion properties were measured to reveal the influences of harvesting dates on the physicochemical properties of sweet potato root tuber starch. Though starches from different varieties displayed some differences in physicochemical properties due to their different genetic backgrounds, they were influenced by harvesting date in similar ways. Starches isolated from root tubers at 100 and 160 DAP exhibited lower granule sizes than those at 120 and 140 DAP. The amylose content was higher in root tubers at 100 and 120 DAP than at 140 and 160 DAP. Starches from root tubers at 100 DAP exhibited C_A-type X-ray diffraction patterns, and then the B-type crystallinity gradually increased at later harvesting dates. The different harvesting dates had no significant effects on the short-ranged ordered structure and lamellar thickness of starch, but the lamellar peak intensity decreased significantly at later harvesting dates. Starch had a lower gelatinization temperature and a wider gelatinization temperature range in root tubers at 140 and 160 DAP than at 100 and 120 DAP. The higher peak viscosity and lower pasting temperature were associated with the late harvesting date. The digestion of starch had slight differences among root tubers at different harvesting dates. The harvesting dates of root tubers played more important roles in starch properties than the variety. This study would be helpful for breeders, farmers and sweet potato starch users. Full article

(This article belongs to the Special Issue Starch and Food Processing: Structure, Functionality and Nutrition)

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18 pages, 23871 KiB

Open AccessEditor’s ChoiceArticle

Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation

by Mingrui Li, Zhikun Yang, Xiaodong Zhai, Zhihua Li, Xiaowei Huang, Jiyong Shi, Xiaobo Zou and Guanhua Lv

Foods 2024, 13(7), 1102; https://doi.org/10.3390/foods13071102 - 3 Apr 2024

Cited by 2 | Viewed by 1079

Abstract

In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and [...] Read more.

In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation. Full article

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

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27 pages, 708 KiB

Open AccessEditor’s ChoiceReview

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

by María Dolores Suárez-Medina, María Isabel Sáez-Casado, Tomás Martínez-Moya and Miguel Ángel Rincón-Cervera

Foods 2024, 13(7), 1097; https://doi.org/10.3390/foods13071097 - 3 Apr 2024

Cited by 1 | Viewed by 2013

Abstract

Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the [...] Read more.

Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint. Full article

(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)

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18 pages, 3043 KiB

Open AccessEditor’s ChoiceArticle

Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids

by Maria A. Madina, Eduardo Grimaldo, Leif Grimsmo, Bendik Toldnes, Rasa Slizyte, Ana Karina Carvajal, Marte Schei, Merethe Selnes and Eva Falch

Foods 2024, 13(7), 1094; https://doi.org/10.3390/foods13071094 - 2 Apr 2024

Cited by 1 | Viewed by 1418

Abstract

This study investigates the use of untapped mesopelagic species as a source of long-chain polyunsaturated omega-3 fatty acids (LC n-3 PUFAs) to meet the growing demand. The challenges faced by commercial fishing vessels, such as varying catch rates and species distribution affecting lipid [...] Read more.

This study investigates the use of untapped mesopelagic species as a source of long-chain polyunsaturated omega-3 fatty acids (LC n-3 PUFAs) to meet the growing demand. The challenges faced by commercial fishing vessels, such as varying catch rates and species distribution affecting lipid levels, are addressed. Marine oils were produced post-catch using thermal separation and enzymatic hydrolysis during four commercial cruises, screening approximately 20,000 kg of mixed mesopelagic species. Maurolicus muelleri and Benthosema glaciale were the dominant species in the catch, while krill was the primary bycatch. The lipid composition varied, with B. glaciale having a higher prevalence of wax esters, while triacylglycerols and phospholipids were more predominant in the other species. LC n-3 PUFAs ranged from 19% to 44% of lipids, with an average EPA + DHA content of 202 mg/g of oil. Both processing methods achieved oil recoveries of over 90%. Estimates indicate that the mesopelagic biomass in the Northeast Atlantic could supply annual recommended levels of EPA + DHA to 1.5 million people, promoting healthy heart and brain functions. These findings offer valuable insights for considering mesopelagic species as a potential source of dietary marine lipids, laying the groundwork for further research and innovation in processing and obtaining valuable compounds from such species. Full article

(This article belongs to the Special Issue Physico-Chemical Properties and Nutrition of Marine Lipids)

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21 pages, 1070 KiB

Open AccessEditor’s ChoiceArticle

Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance

by Emanuele Spada, Rachele De Cianni, Giuseppe Di Vita and Teresina Mancuso

Foods 2024, 13(7), 1092; https://doi.org/10.3390/foods13071092 - 2 Apr 2024

Cited by 1 | Viewed by 1694

Abstract

The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological [...] Read more.

The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers’ perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers’ perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations. Full article

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

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20 pages, 2404 KiB

Open AccessEditor’s ChoiceArticle

The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis)

by Ting-Yu Hsu, Kai-Min Yang, Yi-Chan Chiang, Li-Yun Lin and Po-Yuan Chiang

Foods 2024, 13(7), 1093; https://doi.org/10.3390/foods13071093 - 2 Apr 2024

Cited by 3 | Viewed by 1527

Abstract

Oranges contain many natural active chemicals, organic acids, and polysaccharides. Aging processing is commonly used to modify the color, quality, functional components, and stability of fruits. This study assesses the preparation of aging black oranges using various pre-treatments and solid fermentation. Oranges were [...] Read more.

Oranges contain many natural active chemicals, organic acids, and polysaccharides. Aging processing is commonly used to modify the color, quality, functional components, and stability of fruits. This study assesses the preparation of aging black oranges using various pre-treatments and solid fermentation. Oranges were aged for six weeks in fresh, non-blanching, blanching, and hot air-assisted aging cycle (AA) groups. The oranges’ shrinkage ratio, color difference values, and soluble solids content changed significantly (p < 0.05). Principal component analysis indicated that aging fermentation treatment accelerated glycolysis and increased the ratio of reducing sugars. The enhanced browning can be associated with the oxidation of ascorbic acid (0.66–0.47 mg/g) and the formation of 5-hydroxymethylfurfural (5-HMF) (0.09 mg/g). Furthermore, the presence of free polyphenols led to an increase in the total polyphenol and total flavonoid content. It also had a synergistic effect with 5-HMF in increasing the 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging capacity and ferric ion-reducing antioxidant power (p < 0.05). AA had superior α-glucosidase inhibitory ability increasing from 67.31 to 80.48%. It also reduced the development time by 33%. Therefore, aging technology can enhance the bioactive compounds in oranges and provide a reference for future whole-fruit aging fermentation and health product creation. Full article

(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds and Nutritional Value)

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30 pages, 652 KiB

Open AccessEditor’s ChoiceReview

There’s Something in What We Eat: An Overview on the Extraction Techniques and Chromatographic Analysis for PFAS Identification in Agri-Food Products

by Alessia Iannone, Fabiana Carriera, Sergio Passarella, Alessandra Fratianni and Pasquale Avino

Foods 2024, 13(7), 1085; https://doi.org/10.3390/foods13071085 - 1 Apr 2024

Cited by 1 | Viewed by 1818

Abstract

Per- and polyfluorinated alkyl substances (PFASs) are a group of anthropogenic chemicals used in a range of industrial processes and consumer products. Recently, their ubiquitous presence in the environment as well as their toxicological effects in humans have gained relevant attention. Although the [...] Read more.

Per- and polyfluorinated alkyl substances (PFASs) are a group of anthropogenic chemicals used in a range of industrial processes and consumer products. Recently, their ubiquitous presence in the environment as well as their toxicological effects in humans have gained relevant attention. Although the occurrence of PFASs is widely investigated in scientific community, the standardization of analytical method for all matrices still remains an important issue. In this review, we discussed extraction and detection methods in depth to evaluate the best procedures of PFAS identification in terms of analytical parameters (e.g., limits of detection (LODs), limits of quantification (LOQs), recoveries). Extraction approaches based on liquid–liquid extraction (LLE), alkaline digestion, and solid phase extraction (SPE), followed by liquid chromatography–mass spectrometry (LC-MS) and gas chromatography–mass spectrometry (GC-MS) analysis are the main analytical methods applied in the literature. The results showed detectable recoveries of PFOA and PFOS in meat, milk, vegetables, eggs products (90.6–101.2% and of 89.2–98.4%), and fish (96–108%). Furthermore, the low LOD and LOQ values obtained for meat (0.00592–0.01907 ng g⁻¹; 0.050 ng g⁻¹), milk (0.003–0.009 ng g⁻¹; 0.010–0.027 ng g⁻¹), fruit (0.002–0.009 ng g⁻¹; 0.006–0.024 ng g⁻¹), and fish (0.00369–0.017.33 ng g⁻¹; 0.05 ng g⁻¹) also confirmed the effectiveness of the recent quick, easy, cheap, effective, rugged, and safe method (QuEChERS) for simple, speedy, and sensitive ultra-trace PFAS analysis. Full article

(This article belongs to the Special Issue Food Chemical Hazards: Formation, Migration, Risk Assessment and Dietary Exposure)

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29 pages, 790 KiB

Open AccessEditor’s ChoiceReview

Digital Traceability in Agri-Food Supply Chains: A Comparative Analysis of OECD Member Countries

by Sylvain Charlebois, Noor Latif, Ibrahim Ilahi, Bibhuti Sarker, Janet Music and Janele Vezeau

Foods 2024, 13(7), 1075; https://doi.org/10.3390/foods13071075 - 1 Apr 2024

Viewed by 3708

Abstract

In an era marked by globalization and rapid technological advancements, the agri-food sector confronts both unprecedented challenges and opportunities. Among these, digital traceability systems have emerged as pivotal in enhancing operational efficiencies, ensuring food safety, and promoting transparency throughout the supply chain. This [...] Read more.

In an era marked by globalization and rapid technological advancements, the agri-food sector confronts both unprecedented challenges and opportunities. Among these, digital traceability systems have emerged as pivotal in enhancing operational efficiencies, ensuring food safety, and promoting transparency throughout the supply chain. This study presents a comparative analysis of digital traceability adoption and its impact across member countries of the Organization for Economic Co-operation and Development (OECD). By utilizing a multidimensional analytical framework, this study investigates national regulations, legal frameworks, and key food commodities affected by digital traceability implementations. It systematically assesses the efficacy of these systems in meeting consumer transparency expectations, regulatory compliance, and the overarching goal of sustainable agri-food supply chains. Through case studies and empirical evidence, the paper elucidates the complex interplay between technological innovation and regulatory environments, offering insights into best practices and potential integration barriers. Ultimately, this comprehensive investigation contributes to the scholarly discourse on digital traceability, providing actionable recommendations for policymakers, industry stakeholders, and academia to navigate the complexities of modern agri-food systems. Full article

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

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15 pages, 3766 KiB

Open AccessEditor’s ChoiceArticle

Effect of Beverage Composition on Radio Frequency Identification (RFID) Performance Using Polyethylene Terephthalate (PET) Bottles for Smart Food Packaging Applications

by Ethan Claucherty, Danielle Cummins, Angelica Rossi and Bahar Aliakbarian

Foods 2024, 13(5), 643; https://doi.org/10.3390/foods13050643 - 20 Feb 2024

Cited by 1 | Viewed by 2211

Abstract

Radio frequency identification (RFID) technology is crucial in revolutionizing the food supply chain and combating global food waste. However, this technology faces challenges in full integration due to disruptive effects on tags caused by the dielectric properties of food and beverage ingredients, chemical [...] Read more.

Radio frequency identification (RFID) technology is crucial in revolutionizing the food supply chain and combating global food waste. However, this technology faces challenges in full integration due to disruptive effects on tags caused by the dielectric properties of food and beverage ingredients, chemical constituents, and their packaging. This paper aims to demonstrate the effect of packaging and beverage contents on RFID tag performance. Three commercially available ultra-high frequency (UHF) RFID tags with different designs were tested on polyethylene terephthalate (PET) bottles, measuring tag performance through sensitivity, backscatter, and read range in the presence of various water-based solutions and commercially available beverages. The results highlight the substantial impact of the beverage type and tag design on RFID performance. The results of this study showed that tag 3 was the most consistent and readable tag amongst those tested in the presence of different beverage contents. Tag 3 resulted in a sensitivity ranging from −0.49 to −2.01 dBm, backscatter from −38.16 to 43.59 dBm, and read range from 1.58 to 1.88 m, while tag 1 performed the best in the presence of an empty PET bottle resulting in a sensitivity of −20.78 dBm, backscatter of −23.65 dBm, and read range of 16.34 m. The results of this study can be used for further investigations to develop a mathematical model that predicts the RFID tag performance based on the food composition. This model will be helpful for the design of the tags while facilitating the adoption of smart packaging for food traceability. Full article

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

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19 pages, 10230 KiB

Open AccessEditor’s ChoiceArticle

Screening of Active Substances Regulating Alzheimer’s Disease in Ginger and Visualization of the Effectiveness on 6-Gingerol Pathway Targets

by Yecan Pan, Zishu Li, Xiaoyu Zhao, Yang Du, Lin Zhang, Yushun Lu, Ling Yang, Yilin Cao, Jing Qiu and Yongzhong Qian

Foods 2024, 13(4), 612; https://doi.org/10.3390/foods13040612 - 18 Feb 2024

Cited by 1 | Viewed by 2090

Abstract

Ginger has been reported to potentially treat Alzheimer’s disease (AD), but the specific compounds responsible for this biological function and their mechanisms are still unknown. In this study, a combination of network pharmacology, molecular docking, and dynamic simulation technology was used to screen [...] Read more.

Ginger has been reported to potentially treat Alzheimer’s disease (AD), but the specific compounds responsible for this biological function and their mechanisms are still unknown. In this study, a combination of network pharmacology, molecular docking, and dynamic simulation technology was used to screen active substances that regulate AD and explore their mechanisms. The TCMSP, GeneCards, OMIM, and DisGeNET databases were utilized to obtain 95 cross-targets related to ginger’s active ingredients and AD as key targets. A functional enrichment analysis revealed that the pathways in which ginger’s active substances may be involved in regulating AD include response to exogenous stimuli, response to oxidative stress, response to toxic substances, and lipid metabolism, among others. Furthermore, a drug-active ingredient–key target interaction network diagram was constructed, highlighting that 6-Gingerol is associated with 16 key targets. Additionally, a protein–protein interaction (PPI) network was mapped for the key targets, and HUB genes (ALB, ACTB, GAPDH, CASP3, and CAT) were identified. Based on the results of network pharmacology and cell experiments, 6-Gingerol was selected as the active ingredient for further investigation. Molecular docking was performed between 6-Gingerol and its 16 key targets, and the top three proteins with the strongest binding affinities (ACHE, MMP2, and PTGS2) were chosen for molecular dynamics analysis together with the CASP3 protein as the HUB gene. The findings indicate that 6-Gingerol exhibits strong binding ability to these disease targets, suggesting its potential role in regulating AD at the molecular level, as well as in abnormal cholinesterase metabolism and cell apoptosis, among other related regulatory pathways. These results provide a solid theoretical foundation for future in vitro experiments using actual cells and animal experiments to further investigate the application of 6-Gingerol. Full article

(This article belongs to the Special Issue Effects of Functional Components in Cereals or Natural Products on Human Function)

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32 pages, 6635 KiB

Open AccessEditor’s ChoiceArticle

Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity

by Nika Kučuk, Mateja Primožič, Petra Kotnik, Željko Knez and Maja Leitgeb

Foods 2024, 13(4), 553; https://doi.org/10.3390/foods13040553 - 11 Feb 2024

Cited by 4 | Viewed by 4818

Abstract

Plant waste materials are important sources of bioactive compounds with remarkable health-promoting benefits. In particular, industrial by-products such as mango peels are sustainable sources of bioactive substances, with antioxidant, enzymatic, and antimicrobial activity. Appropriate processing is essential to obtain highly bioactive compounds for [...] Read more.

Plant waste materials are important sources of bioactive compounds with remarkable health-promoting benefits. In particular, industrial by-products such as mango peels are sustainable sources of bioactive substances, with antioxidant, enzymatic, and antimicrobial activity. Appropriate processing is essential to obtain highly bioactive compounds for further use in generating value-added products for the food industry. The objective of the study was to investigate and compare the biological activity of compounds from fresh and dried mango peels obtained by different conventional methods and unconventional extraction methods using supercritical fluids (SFE). The highest total phenolic content (25.0 mg GAE/g DW) and the total content of eight phenolic compounds (829.92 µg/g DW) determined by LC-MS/MS were detected in dried mango peel extract obtained by the Soxhlet process (SE). SFE gave the highest content of proanthocyanidins (0.4 mg PAC/g DW). The ethanolic ultrasonic process (UAE) provided the highest antioxidant activity of the product (82.4%) using DPPH radical scavenging activity and total protein content (2.95 mg protein/g DW). Overall, the dried mango peels were richer in bioactive compounds (caffeic acid, chlorogenic acid, gallic acid, catechin, and hesperidin/neohesperidin), indicating successful preservation during air drying. Furthermore, outstanding polyphenol oxidase, superoxide dismutase (SOD), and lipase activities were detected in mango peel extracts. This is the first study in which remarkable antibacterial activities against the growth of Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) and Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) were evaluated by determining the microbial growth inhibition rate after 12 and 24 h incubation periods for mango peel extracts obtained by different methods. Ethanolic SE and UAE extracts from dried mango peels resulted in the lowest minimum inhibitory concentrations (MIC₉₀) for all bacterial species tested. Mango peels are remarkable waste products that could contribute to the sustainable development of exceptional products with high-added value for various applications, especially as dietary supplements. Full article

(This article belongs to the Special Issue Extraction Technology and Characters of Bioactive Substances in Foods)

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23 pages, 427 KiB

Open AccessEditor’s ChoiceReview

Production, Composition and Nutritional Properties of Organic Milk: A Critical Review

by Kevin Linehan, Dhrati V. Patangia, Reynolds Paul Ross and Catherine Stanton

Foods 2024, 13(4), 550; https://doi.org/10.3390/foods13040550 - 11 Feb 2024

Cited by 1 | Viewed by 6950

Abstract

Milk is one of the most valuable products in the food industry with most milk production throughout the world being carried out using conventional management, which includes intensive and traditional systems. The intensive use of fertilizers, antibiotics, pesticides and concerns regarding animal health [...] Read more.

Milk is one of the most valuable products in the food industry with most milk production throughout the world being carried out using conventional management, which includes intensive and traditional systems. The intensive use of fertilizers, antibiotics, pesticides and concerns regarding animal health and the environment have given increasing importance to organic dairy and dairy products in the last two decades. This review aims to compare the production, nutritional, and compositional properties of milk produced by conventional and organic dairy management systems. We also shed light on the health benefits of milk and the worldwide scenario of the organic dairy production system. Most reports suggest milk has beneficial health effects with very few, if any, adverse effects reported. Organic milk is reported to confer additional benefits due to its lower omega-6–omega-3 ratio, which is due to the difference in feeding practices, with organic cows predominantly pasture fed. Despite the testified animal, host, and environmental benefits, organic milk production is difficult in several regions due to the cost-intensive process and geographical conditions. Finally, we offer perspectives for a better future and highlight knowledge gaps in the organic dairy management system. Full article

(This article belongs to the Special Issue New Insights into Milk and Dairy Products: Quality and Sustainability)

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18 pages, 1385 KiB

Open AccessEditor’s ChoiceReview

The Future of Food

by Charis M. Galanakis

Foods 2024, 13(4), 506; https://doi.org/10.3390/foods13040506 - 6 Feb 2024

Cited by 17 | Viewed by 12850

Abstract

The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public [...] Read more.

The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review explores the complex aspects of the future of food, encompassing sustainable food production, food security, climate-resilient and digitalized food supply chain, alternative protein sources, food processing, and food technology, the impact of biotechnology, cultural diversity and culinary trends, consumer health and personalized nutrition, and food production within the circular bioeconomy. The article offers a holistic perspective on the evolving food industry characterized by innovation, adaptability, and a shared commitment to global food system resilience. Achieving sustainable, nutritious, and environmentally friendly food production in the future involves comprehensive changes in various aspects of the food supply chain, including innovative farming practices, evolving food processing technologies, and Industry 4.0 applications, as well as approaches that redefine how we consume food. Full article

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

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16 pages, 2205 KiB

Open AccessEditor’s ChoiceArticle

Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

by Álvaro Lázaro, Massimo Frangiamone, Annalisa Maietti, Alessandra Cimbalo, Pilar Vila-Donat and Lara Manyes

Foods 2024, 13(3), 487; https://doi.org/10.3390/foods13030487 - 2 Feb 2024

Cited by 3 | Viewed by 1230

Abstract

The present work focuses on the evaluation of AFB1′s bioaccessibility and cytotoxicity in vitro using bread (naturally contaminated) enriched or not enriched with fresh Voghiera garlic (2%). Two different experiments were carried out: experiment 1 (E1), with low-AFB1-concentration breads (1.6–1.7 mg/kg); and experiment [...] Read more.

The present work focuses on the evaluation of AFB1′s bioaccessibility and cytotoxicity in vitro using bread (naturally contaminated) enriched or not enriched with fresh Voghiera garlic (2%). Two different experiments were carried out: experiment 1 (E1), with low-AFB1-concentration breads (1.6–1.7 mg/kg); and experiment 2 (E2), with high-AFB1-concentration breads (96.4–102.7 mg/kg). Eight breads were prepared, four for E1 (experiment 1) and another four for E2 (experiment 2), with each experiment having a control group (C), a garlic-enriched group (2%) (G), an AFB1 group (A), and an AFB1 + garlic group (A + G). Simulated digestion was performed on each type of bread, and gastric and intestinal digests were obtained. AFB1 content in flours, baked bread, and gastric and intestinal digests was measured by High-Performance Liquid Chromatography coupled to Fluorescence Detection. The results demonstrate dose-dependent AFB1 bioaccessibility and that the presence of garlic contributed to its reduction in both doses (7–8%). Moreover, garlic’s presence in AFB1-contaminated bread increased cell viability (9–18%) in differentiated Caco-2 cells and mitigated the arrest of S and G2/M phases provoked by AFB1 on Jurkat T cells and reduced apoptosis/necrosis, cellular reactive oxygen species (ROS), and mitochondrial ROS by 16%, 71%, and 24% respectively. The inclusion of garlic as a functional ingredient helped relieve the presence and effects of AFB1. Full article

(This article belongs to the Special Issue Toxic Residues and Risk Assessment in Food Safety)

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21 pages, 2440 KiB

Open AccessEditor’s ChoiceArticle

Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations

by Mahmoud E. A. Hamouda and Prafulla Salunke

Foods 2024, 13(3), 447; https://doi.org/10.3390/foods13030447 - 30 Jan 2024

Cited by 1 | Viewed by 1953

Abstract

This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000) was [...] Read more.

This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000) was added at different levels at 4 ± 1 °C. The treatments included control (no rennet), T1 (0.001 mL/rennet), T2 (0.01 mL rennet), and T3 (0.1 mL rennet) treatments, which were incubated for 24 h. The sampling was performed at 0, 1, 2, 6, 12, and 24 h, and the SM after incubation time was heated to 73 °C/16 s to denature the rennet enzyme. Skim milk samples (SMS) (control and rennet-added samples) were evaluated for proximate composition, capillary gel electrophoresis (CGE), hydrodynamic diameter, zeta potential, and rheology at 0, 1, 2, 6, 12, and 24 h. Foaming ability, foaming stability, water-holding capacity (WHC), oil emulsifying activity (OEA), and emulsion stability (ES) were performed at 0, 12, and 24 h of incubation time. There was a significant (p < 0.05) increase in non-proteins by 0.50% and in non-casein nitrogen by 0.81% as incubation progressed. The results showed that aggregation or curd was not formed during storage time. The CGE data indicated that increasing the rennet concentration had a significant (p < 0.05) effect on decreasing κ-CN, and breakdown increased at higher levels of rennet usage. There was a significant (p < 0.05) increase in the hydrodynamic diameter and a decrease in the zeta potential values in rennet-added samples at the end of the incubation time (24 h). The rheological results showed no changes in the storage modulus (G′), loss modulus (G″), or viscosity values. Increasing the rennet amount and storage time led to a significant (p < 0.05) decrease in the foaming ability and foaming stability and a significant (p < 0.05) increase in the oil emulsifying activity and emulsion stability of rennet-added SMS. This study concluded that milk protein functionality can be changed without aggregating or curd formation, and rennet milk can be processed. Full article

(This article belongs to the Section Dairy)

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15 pages, 886 KiB

Open AccessEditor’s ChoiceReview

An Update on Prebiotics and on Their Health Effects

by Antonio Bevilacqua, Daniela Campaniello, Barbara Speranza, Angela Racioppo, Milena Sinigaglia and Maria Rosaria Corbo

Foods 2024, 13(3), 446; https://doi.org/10.3390/foods13030446 - 30 Jan 2024

Cited by 5 | Viewed by 3434

Abstract

Prebiotic compounds were originally defined as “a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health”; however, a significant modulation of [...] Read more.

Prebiotic compounds were originally defined as “a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health”; however, a significant modulation of the definition was carried out in the consensus panel of The International Scientific Association for Probiotics and Prebiotics (ISAPP), and the last definition states that “prebiotics are substrates that are selectively utilized by host microorganisms conferring a health benefit”. Health effects of prebiotics compounds attracted the interest of researchers, food companies and Regulatory Agencies, as inferred by the number of articles on Scopus for the keywords “prebiotic” and “health effects”, that is ca. 2000, for the period January 2021–January 2024. Therefore, the aim of this paper is to contribute to the debate on these topics by offering an overview of existing knowledge and advances in this field. A literature search was performed for the period 2012–2023 and after the selection of the most relevant items, the attention was focused on seven conditions for which at least 8–10 different studies were found, namely colorectal cancer, neurological or psychiatric conditions, intestinal diseases, obesity, diabetes, metabolic syndrome, and immune system disorders. In addition, the analysis of the most recent articles through the software VosViewer version 1.6.20 pointed out the existence of five clusters or macro-categories, namely: (i) pathologies; (ii) metabolic condvitions; (iii) structure and use in food; (iv) immunomodulation; (v) effect on gut microbiota. Full article

(This article belongs to the Special Issue Functionality and Stability of Probiotics, Postbiotics, and Parabiotics in the Food System)

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26 pages, 1383 KiB

Open AccessEditor’s ChoiceReview

The Potential of Edible Insects as a Safe, Palatable, and Sustainable Food Source in the European Union

by Ann Conway, Swarna Jaiswal and Amit K. Jaiswal

Foods 2024, 13(3), 387; https://doi.org/10.3390/foods13030387 - 24 Jan 2024

Cited by 7 | Viewed by 2836

Abstract

Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are [...] Read more.

Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are often due to a lack of exposure to and availability of food-grade insects as a food source and are often driven by neophobia and cultural norms. In recent years, due to accelerating climate change, an urgency to develop alternate safe and sustainable food-sources has emerged. There are currently over 2000 species of insects approved by the World Health Organization as safe to eat and suitable for human consumption. This review article provides an updated overview of the potential of edible insects as a safe, palatable, and sustainable food source. Furthermore, legislation, food safety issues, and the nutritional composition of invertebrates including, but not limited, to crickets (Orthoptera) and mealworms (Coleoptera) are also explored within this review. This article also discusses insect farming methods and the potential upscaling of the industry with regard to future prospects for insects as a sustainable food source. Finally, the topics addressed in this article are areas of potential concern to current and future consumers of edible insects. Full article

(This article belongs to the Section Food Nutrition)

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21 pages, 318 KiB

Open AccessEditor’s ChoiceReview

A Critical Review of Risk Assessment Models for Listeria monocytogenes in Meat and Meat Products

by Ursula Gonzales-Barron, Vasco Cadavez, Juliana De Oliveira Mota, Laurent Guillier and Moez Sanaa

Foods 2024, 13(3), 359; https://doi.org/10.3390/foods13030359 - 23 Jan 2024

Cited by 1 | Viewed by 2285

Abstract

A review of the published quantitative risk assessment (QRA) models of L. monocytogenes in meat and meat products was performed, with the objective of appraising the intervention strategies deemed suitable for implementation along the food chain as well as their relative effectiveness. A [...] Read more.

A review of the published quantitative risk assessment (QRA) models of L. monocytogenes in meat and meat products was performed, with the objective of appraising the intervention strategies deemed suitable for implementation along the food chain as well as their relative effectiveness. A systematic review retrieved 23 QRA models; most of them (87%) focused on ready-to-eat meat products and the majority (78%) also covered short supply chains (end processing/retail to consumption, or consumption only). The processing-to-table scope was the choice of models for processed meats such as chorizo, bulk-cooked meat, fermented sausage and dry-cured pork, in which the effects of processing were simulated. Sensitivity analysis demonstrated the importance of obtaining accurate estimates for lag time, growth rate and maximum microbial density, in particular when affected by growth inhibitors and lactic acid bacteria. In the case of deli meats, QRA models showed that delicatessen meats sliced at retail were associated with a higher risk of listeriosis than manufacture pre-packed deli meats. Many models converged on the fact that (1) controlling cold storage temperature led to greater reductions in the final risk than decreasing the time to consumption and, furthermore, that (2) lower numbers and less prevalence of L. monocytogenes at the end of processing were far more effective than keeping low temperatures and/or short times during retail and/or home storage. Therefore, future listeriosis QRA models for meat products should encompass a processing module in order to assess the intervention strategies that lead to lower numbers and prevalence, such as the use of bio-preservation and novel technologies. Future models should be built upon accurate microbial kinetic parameters, and should realistically represent cross-contamination events along the food chain. Full article

(This article belongs to the Special Issue Quantitative Risk Assessment of Listeria monocytogenes in Foods)

23 pages, 1429 KiB

Open AccessEditor’s ChoiceArticle

Strategies for Traceability to Prevent Unauthorised GMOs (Including NGTs) in the EU: State of the Art and Possible Alternative Approaches

by Jenny Teufel, Viviana López Hernández, Anita Greiter, Nele Kampffmeyer, Inga Hilbert, Michael Eckerstorfer, Frank Narendja, Andreas Heissenberger and Samson Simon

Foods 2024, 13(3), 369; https://doi.org/10.3390/foods13030369 - 23 Jan 2024

Cited by 2 | Viewed by 2244

Abstract

The EU’s regulatory framework for genetically modified organisms (GMOs) was developed for “classical” transgenic GMOs, yet advancements in so-called “new genomic techniques (NGTs)” have led to implementation challenges regarding detection and identification. As traceability can complement detection and identification strategies, improvements to the [...] Read more.

The EU’s regulatory framework for genetically modified organisms (GMOs) was developed for “classical” transgenic GMOs, yet advancements in so-called “new genomic techniques (NGTs)” have led to implementation challenges regarding detection and identification. As traceability can complement detection and identification strategies, improvements to the existing traceability strategy for GMOs are investigated in this study. Our results are based on a comprehensive analysis of existing traceability systems for globally traded agricultural products, with a focus on soy. Alternative traceability strategies in other sectors were also analysed. One focus was on traceability strategies for products with characteristics for which there are no analytical verification methods. Examples include imports of “conflict minerals” into the EU. The so-called EU Conflict Minerals Regulation requires importers of certain raw materials to carry out due diligence in the supply chain. Due diligence regulations, such as the EU’s Conflict Minerals Regulation, can legally oblige companies to take responsibility for certain risks in their supply chains. They can also require the importer to prove the regional origin of imported goods. The insights from those alternative traceability systems are transferred to products that might contain GMOs. When applied to the issue of GMOs, we propose reversing the burden of proof: All companies importing agricultural commodities must endeavour to identify risks of unauthorised GMOs (including NGTs) in their supply chain and, where appropriate, take measures to minimise the risk to raw material imports. The publication concludes that traceability is a means to an end and serves as a prerequisite for due diligence in order to minimise the risk of GMO contamination in supply chains. The exemplary transfer of due diligence to a company in the food industry illustrates the potential benefits of mandatory due diligence, particularly for stakeholders actively managing non-GMO supply chains. Full article

(This article belongs to the Special Issue Detection Strategies and Risk Assessment of Genetically Modified Foods)

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21 pages, 1293 KiB

Open AccessEditor’s ChoiceReview

Agri-Food Waste Recycling for Healthy Remedies: Biomedical Potential of Nutraceuticals from Unripe Tomatoes (Solanum lycopersicum L.)

by Vincenzo Piccolo, Arianna Pastore, Maria Maisto, Niloufar Keivani, Gian Carlo Tenore, Mariano Stornaiuolo and Vincenzo Summa

Foods 2024, 13(2), 331; https://doi.org/10.3390/foods13020331 - 20 Jan 2024

Cited by 4 | Viewed by 1865

Abstract

Unripe tomatoes represent an agri-food waste resulting from industrial by-processing products of tomatoes, yielding products with a high content of bioactive compounds with potential nutraceutical properties. The food-matrix biological properties are attributed to the high steroidal glycoalkaloid (SGA) content. Among them, α-tomatine is [...] Read more.

Unripe tomatoes represent an agri-food waste resulting from industrial by-processing products of tomatoes, yielding products with a high content of bioactive compounds with potential nutraceutical properties. The food-matrix biological properties are attributed to the high steroidal glycoalkaloid (SGA) content. Among them, α-tomatine is the main SGA reported in unripe green tomatoes. This review provides an overview of the main chemical and pharmacological features of α-tomatine and green tomato extracts. The extraction processes and methods employed in SGA identification and the quantification are discussed. Special attention was given to the methods used in α-tomatine qualitative and quantitative analyses, including the extraction procedures and the clean-up methods applied in the analysis of Solanum lycopersicum L. extracts. Finally, the health-beneficial properties and the pharmacokinetics and toxicological aspects of SGAs and α-tomatine-containing extracts are considered in depth. In particular, the relevant results of the main in vivo and in vitro studies reporting the therapeutic properties and the mechanisms of action were described in detail. Full article

(This article belongs to the Special Issue Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and Health Benefits)

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29 pages, 862 KiB

Open AccessEditor’s ChoiceReview

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

by Valter F. R. Martins, Manuela E. Pintado, Rui M. S. C. Morais and Alcina M. M. B. Morais

Foods 2024, 13(2), 318; https://doi.org/10.3390/foods13020318 - 19 Jan 2024

Cited by 9 | Viewed by 4154

Abstract

The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability [...] Read more.

The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing. Full article

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

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24 pages, 5339 KiB

Open AccessEditor’s ChoiceArticle

Enzymatic Hydrolysis of Water Lentil (Duckweed): An Emerging Source of Proteins for the Production of Antihypertensive Fractions

by Marie-Ève Bernier, Jacinthe Thibodeau and Laurent Bazinet

Foods 2024, 13(2), 323; https://doi.org/10.3390/foods13020323 - 19 Jan 2024

Cited by 1 | Viewed by 2029

Abstract

Water lentil (Duckweed), an emerging protein source, is a small floating aquatic plant with agronomic and compositional characteristics rendering it a potential source of bioactive peptides. However, enzymatic hydrolysis of duckweeds has only been carried out to assess the antioxidant and antimicrobial activities [...] Read more.

Water lentil (Duckweed), an emerging protein source, is a small floating aquatic plant with agronomic and compositional characteristics rendering it a potential source of bioactive peptides. However, enzymatic hydrolysis of duckweeds has only been carried out to assess the antioxidant and antimicrobial activities of the hydrolysates. The main objectives of this study were to perform enzymatic hydrolysis of duckweed powder utilizing several enzymes and to evaluate the final antihypertensive activity of the fractions. Duckweed powder was efficiently hydrolyzed by pepsin, chymotrypsin, papain and trypsin, with degree of hydrolysis ranging from 3% to 9%, even without prior extraction and concentration of proteins. A total of 485 peptide sequences were identified in the hydrolysates and only 51 were common to two or three hydrolysates. It appeared that phenolic compounds were released through enzymatic hydrolyses and primarily found in the supernatants after centrifugation at concentrations up to 11 mg gallic acid/g sample. The chymotryptic final hydrolysate, the chymotryptic supernatant and the papain supernatant increased the ACE inhibitory activity by more than 6- to 8-folds, resulting in IC₅₀ values ranging between 0.55 to 0.70 mg peptides/mL. Depending on the fraction, the ACE-inhibition was attributed to either bioactive peptides, phenolic compounds or a synergistic effect of both. To the best of our knowledge, this was the first study to investigate the enzymatic hydrolysis of duckweed proteins to produce bioactive peptides with therapeutic applications in mind. Full article

(This article belongs to the Section Food Biotechnology)

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20 pages, 2259 KiB

Open AccessEditor’s ChoiceArticle

Sustainable In Silico-Supported Ultrasonic-Assisted Extraction of Oligomeric Stilbenoids from Grapevine Roots Using Natural Deep Eutectic Solvents (NADES) and Stability Study of Potential Ready-to-Use Extracts

by Mats Kiene, Malte Zaremba, Edwin Januschewski, Andreas Juadjur, Gerold Jerz and Peter Winterhalter

Foods 2024, 13(2), 324; https://doi.org/10.3390/foods13020324 - 19 Jan 2024

Viewed by 2272

Abstract

Grapevine roots, as a side-stream of a vineyard, are a sustainable resource for the recovery of oligomeric stilbenoids, such as the bioactive r-viniferin. The aim of this study is to evaluate an in silico-supported method, based on the Conductor-like Screening Model for Real [...] Read more.

Grapevine roots, as a side-stream of a vineyard, are a sustainable resource for the recovery of oligomeric stilbenoids, such as the bioactive r-viniferin. The aim of this study is to evaluate an in silico-supported method, based on the Conductor-like Screening Model for Real Solvents (COSMO-RS), for selection of environmentally friendly natural deep eutectic solvents (NADES) with regard to the extraction of grapevine roots. The most suitable NADES system for ultrasonic-assisted extraction of r-viniferin was choline chloride/1,2-propanediol. The optimal extraction parameters for r-viniferin were determined using single-factor experiments as follows: choline chloride/1,2-propanediol 1/2 mol/mol, 10 wt% H₂O, biomass/NADES ratio 1/10 g/g, and 10 min extraction time. Under optimized conditions, the extraction yield of r-viniferin from grapevine roots reached 76% of the total r-viniferin content. Regarding stability, stilbenoids in choline chloride/1,2-propanediol remained stable during 128 days of storage at ambient temperature. However, fructose/lactic acid-based NADES were observed to degrade stilbenoids; therefore, the removal of the NADES will be of interest, with a suitable method implemented using Amberlite^® XAD-16N resin. As green solvents, the NADES have been used as effective and environmentally friendly extractants of stilbenoid-containing extracts from grapevine roots for potential applications in the cosmetic and pharmaceutical industry or as nutraceuticals in the food industry. Full article

(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)

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19 pages, 1713 KiB

Open AccessEditor’s ChoiceArticle

Formulation of Antioxidant Gummies Based on Gelatin Enriched with Citrus Fruit Peels Extract

by Francesca Aiello, Paolino Caputo, Cesare Oliviero Rossi, Donatella Restuccia and Umile Gianfranco Spizzirri

Foods 2024, 13(2), 320; https://doi.org/10.3390/foods13020320 - 19 Jan 2024

Cited by 1 | Viewed by 2901

Abstract

In this work, the peels of red and blonde oranges as well as lemons were efficiently (5.75–9.65% yield) extracted by hydroalcoholic solution with ultrasound assistance and employed as active molecule sources in the preparation of functional gummies. Antioxidant performances of the hydroalcoholic extracts [...] Read more.

In this work, the peels of red and blonde oranges as well as lemons were efficiently (5.75–9.65% yield) extracted by hydroalcoholic solution with ultrasound assistance and employed as active molecule sources in the preparation of functional gummies. Antioxidant performances of the hydroalcoholic extracts were characterized by colorimetric assays, whereas LC–HRMS analyses identified the main bioactive compounds (phenolic acids and flavonoids). The highest scavenging activity was recorded for lemon extract in an aqueous environment (IC₅₀ = 0.081 mg mL⁻¹). An ecofriendly grafting procedure was performed to anchor polyphenols to gelatin chains, providing macromolecular systems characterized by thermal analysis and antioxidant properties. Scavenger abilities (IC₅₀ = 0.201–0.454 mg mL⁻¹) allowed the employment of the conjugates as functional ingredients in the preparation of gummies with remarkable antioxidant and rheological properties over time (14 days). These findings confirmed the possible employment of highly polluting wastes as valuable sources of bioactive compounds for functional gummies preparation. Full article

(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)

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29 pages, 1504 KiB

Open AccessEditor’s ChoiceReview

Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

by Theodoros Varzakas and Slim Smaoui

Foods 2024, 13(2), 306; https://doi.org/10.3390/foods13020306 - 18 Jan 2024

Cited by 14 | Viewed by 6264

Abstract

The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development, environmental safety, inclusivity, and the development of sustainable [...] Read more.

The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development, environmental safety, inclusivity, and the development of sustainable food systems. We suggest that, for the world to achieve sustainable development, a shift to SFS is necessary to guarantee food/nutrition security for all, while operating within planetary boundaries to protect ecosystems and adapt to and mitigate climate change. Therefore, there is a requirement for original approaches that implement systemic and more participatory methods to engage with a wider range of food system stakeholders. However, the lack of skills and tools regarding novel methodologies for food system transformation is a key obstacle to the deployment of such approaches in practice. In the first part of this review, a summary of some challenges that occur in the governance of food system transformation is given. Through a case study of plant-based proteins and their biological and chemical modification as diets shift towards alternative proteins, we demonstrate that resource-efficient food systems and food waste, through system transformation, are useful in understanding both (i) how food system transformation has ensued and (ii) how the required transformation is prohibited. Finally, we discuss the implications of food system transformation in terms of nutrition and sustainable healthy diets, which are needed to achieve changes in food safety systems in the future. The linkage of food and the environment is evident, focusing on nutrition and sustainable healthy diets. This cannot be accomplished without system change and research towards new foods and, more specifically, new proteins such as plant-based ones and their biological and chemical modification. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series: “Global Food Security and Sustainability”)

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17 pages, 1095 KiB

Open AccessEditor’s ChoiceArticle

Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay

by Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, Alessandra Bendini, Francesca Patrignani, Massimiliano Petracci, Tullia Gallina Toschi and Enrico Valli

Foods 2024, 13(2), 309; https://doi.org/10.3390/foods13020309 - 18 Jan 2024

Viewed by 1269

Abstract

This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested by 119 Italian subjects, [...] Read more.

This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested by 119 Italian subjects, following a protocol that included a Check-All-That-Apply method to assess the sensory profile, a Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). A questionnaire related to personal information and consumption habits was also submitted. The color of the two samples, based on image analysis, was different: the sample produced with milk from the dairy cows fed fresh forage had a higher intensity of yellow than the other; they were also described differently (p ≤ 0.05) by participants in the consumer test. Indeed, Parmigiano Reggiano produced with milk from the cows that were fed dry hay was mainly characterized by a “fresh milk” and “solubility”, while the sample produced with milk from cows fed fresh forage was described as “yellow”, “seasoned”, “pungent”, and with a “cheese crust” flavor. Even if no significant differences were observed between the two samples in terms of liking (p ≤ 0.05), the attribute “graininess” showed a great impact on liking ratings together with “yellow” (p ≤ 0.05), apparently corresponding to a specific expectation regarding the intensity of these attributes. Data were also analyzed according to the gender of consumers, highlighting that for women, the adequacy of “fresh milk”, “sweet”, and “graininess” greatly impacted liking for the cheese from cows fed dry hay. Full article

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

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16 pages, 659 KiB

Open AccessEditor’s ChoiceArticle

Co-Occurrence of Aflatoxin B₁, Zearalenone and Ochratoxin A in Feed and Feed Materials in Central Italy from 2018 to 2022

by Stefano Sdogati, Tommaso Pacini, Rita Bibi, Angela Caporali, Emanuela Verdini, Serenella Orsini, Roberta Ortenzi and Ivan Pecorelli

Foods 2024, 13(2), 313; https://doi.org/10.3390/foods13020313 - 18 Jan 2024

Cited by 2 | Viewed by 1457

Abstract

Mycotoxin contamination of feed and feed materials represent a serious health hazard. This study details the occurrence of aflatoxin B₁ (AFB₁), zearalenone (ZEN) and ochratoxin A (OTA) in 826 feed and 617 feed material samples, collected in two Italian Regions [...] Read more.

Mycotoxin contamination of feed and feed materials represent a serious health hazard. This study details the occurrence of aflatoxin B₁ (AFB₁), zearalenone (ZEN) and ochratoxin A (OTA) in 826 feed and 617 feed material samples, collected in two Italian Regions (Umbria and Marche) from 2018 to 2022 analyzed using a UPLC-FLD platform. The developed method was validated and accredited (ISO/IEC 17025) with satisfactory accuracy and precision data obtained in repeatability and intralaboratory reproducibility conditions. Feed had a higher incidence of contaminated samples (26%) with respect to feed materials (6%). AFB₁ was found up to 0.1045 mg/kg in cattle feeds and 0.1234 mg/kg in maize; ZEN was detected up to 6.420 mg/kg in sheep feed while OTA was rarely reported and in lower concentrations (up to 0.085 mg/kg). Co-contamination of at least two mycotoxins was reported in 0.8% of the analyzed samples. The incidence of above maximum content/guidance level samples was 2% for feed and feed materials while almost 3-fold-higher for maize (5.8%) suggesting how mycotoxin contamination can affect some matrices more than others. Obtained data can be useful to improve official monitoring plans and therefore further raise awareness of this issue between agriculture stakeholders, healthcare entities and non-professionals. Full article

(This article belongs to the Special Issue Advances in Toxicity Induction and Safety Evaluation of Mycotoxins in Food)

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20 pages, 2818 KiB

Open AccessEditor’s ChoiceArticle

The Identification of a Strain for the Biological Purification of Soy Molasses to Produce Functional Soy Oligosaccharides and Optimize Purification Conditions

by Ran Yang, Jinghao Ma, Zechen Wang, Yihua Du, Shubin Tian, Guangsen Fan, Xiaoyan Liu and Chao Teng

Foods 2024, 13(2), 296; https://doi.org/10.3390/foods13020296 - 17 Jan 2024

Cited by 1 | Viewed by 1347

Abstract

Soy molasses is rich in oligosaccharides like sucrose, stachyose, and raffinose, with stachyose and raffinose being functional oligosaccharides. Harnessing soy molasses for the production of functional soy oligosaccharides (FSO) can significantly elevate its value. Biological purification, a method leveraging the selective utilization of [...] Read more.

Soy molasses is rich in oligosaccharides like sucrose, stachyose, and raffinose, with stachyose and raffinose being functional oligosaccharides. Harnessing soy molasses for the production of functional soy oligosaccharides (FSO) can significantly elevate its value. Biological purification, a method leveraging the selective utilization of different carbon sources by microorganisms, allows for the specific removal of sucrose from soy molasses while preserving stachyose and raffinose, thereby increasing the FSO content. This research identified a yeast named YT312 with strong purification capabilities for soy molasses and optimized the purification conditions. The study revealed that yeast YT312 was Wickerhamomyces anomalus, exhibiting a broad range of growth temperatures and pH levels alongside a high tolerance to glucose, sucrose, and NaCl. Through single-factor and orthogonal experiments, it was established that under specific conditions—0.375% inoculum size, 30 °C fermentation temperature, 150 rpm shaking speed, 10-fold dilution ratio, pH of 7, and 12 h of fermentation—sucrose was completely removed from soy molasses, while functional raffinose and stachyose were retained at rates of 96.1% and 90.2%, respectively. Consequently, W. anomalus YT312 displayed exceptional characteristics for the biological purification of soy molasses and the production of FSO. Full article

(This article belongs to the Special Issue Microorganisms and Enzymes in Fermented Products)

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21 pages, 5130 KiB

Open AccessEditor’s ChoiceArticle

Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application

by Juliane Halm, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini and Elke K. Arendt

Foods 2024, 13(2), 292; https://doi.org/10.3390/foods13020292 - 17 Jan 2024

Viewed by 2293

Abstract

Replacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the [...] Read more.

Replacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the consumers’ behaviour regarding health, well-being, animal welfare standards, and environmental concerns. To meet upcoming trends and consumer needs, 102 egg replacement products were launched globally to the best of the authors’ knowledge, with 20 of them advertised as suitable for baking applications. Ten locally available commercial egg replacers with a range of protein contents were chosen and applied in a pound cake model system to evaluate their functionality by evaluating cake and cake batter quality. Three different categories of egg replacements were chosen: replacers containing no protein (R1–R3), a low amount of protein (1–10 g/100 g; R4–R5), and a high amount of protein (>10 g/100 g; R6–R10). Those were compared to three control cakes containing powdered whole egg, fresh egg, and liquid whole egg. All the analysed egg replacers significantly differed from the control cakes, including low-protein egg replacement R4. Despite R4 achieving the highest specific volume (1.63 ± 0.07 mL/g) and comparable texture values, none of the examined egg replacers compared favourably with the egg control cakes regarding appearance, physical and textural properties, and nutritional value. Full article

(This article belongs to the Section Food Systems)

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17 pages, 1286 KiB

Open AccessEditor’s ChoiceArticle

HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach

by Ilaria Grigoletto, Patricia García Salas, Enrico Valli, Alessandra Bendini, Federico Ferioli, Federica Pasini, Sebastián Sánchez Villasclaras, Roberto García-Ruiz and Tullia Gallina Toschi

Foods 2024, 13(2), 285; https://doi.org/10.3390/foods13020285 - 16 Jan 2024

Cited by 1 | Viewed by 1935

Abstract

Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to [...] Read more.

Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to extract phenolic compounds from fresh olive pomace, based on food-grade solvent instead of those usually adopted, is investigated. Characterization and shelf-life evaluation of the hydroalcoholic extracts obtained from the procedure developed for different industrial purposes were also carried out. The phenolic fractions of the different samples were studied with the Folin–Ciocâlteu method to quantify that the total reducing molecules and HPLC-MS/MS analysis was used to define the profile through the identification and quantification of 42 compounds, belonging to five chemical families. Regarding shelf-life, the hydroalcoholic extract showed no significant reduction in phenolic content, for both instrumental evaluations, retaining most of the phenolic compounds present in the raw material; negative attributes were not perceived by sensory evaluation. Thus, these lab-scale results can be the starting point to develop a procedure that is suitable for a real olive mill, representing a valorization strategy in a circular economy and the perspective of new business models. Full article

(This article belongs to the Special Issue Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible Utilization)

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19 pages, 1474 KiB

Open AccessEditor’s ChoiceReview

The Cardioprotective Properties of Selected Nuts: Their Functional Ingredients and Molecular Mechanisms

by Beata Olas

Foods 2024, 13(2), 242; https://doi.org/10.3390/foods13020242 - 11 Jan 2024

Cited by 2 | Viewed by 1841

Abstract

Nuts have been known as a nutritious food since ancient times and can be considered part of our original diet: they are one of the few foods that have been eaten in the same form for thousands of years. They consist of various [...] Read more.

Nuts have been known as a nutritious food since ancient times and can be considered part of our original diet: they are one of the few foods that have been eaten in the same form for thousands of years. They consist of various dry fruits and seeds, with the most common species being almonds (Prunus dulcis), hazelnuts (Corylus avellana), cashews (cashew nuts, Anacardium occidentale), pistachios (Pistacia vera), walnuts (Italian nuts, Juglans regia), peanuts (Arachia hypogaca), Brazil nuts (Bartholletia excels), pecans (Corya illinoinensis), macadamia nuts (Macademia ternifolia) and pine nuts. Both in vitro and in vivo studies have found nuts to possess a range of bioactive compounds with cardioprotective properties, and hence, their consumption may play a role in preventing and treating cardiovascular diseases (CVDs). The present work reviews the current state of knowledge regarding the functional ingredients of various nuts (almonds, Brazil nuts, cashew nuts, hazelnuts, macadamia nuts, peanuts, pecan nuts, pine nuts, pistachios, and walnuts) and the molecular mechanisms of their cardioprotective action. The data indicate that almonds, walnuts and pistachios are the best nut sources of bioactive ingredients with cardioprotective properties. Full article

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

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33 pages, 2037 KiB

Open AccessEditor’s ChoiceReview

The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety

by Jasmine S. Ritschard and Markus Schuppler

Foods 2024, 13(2), 214; https://doi.org/10.3390/foods13020214 - 10 Jan 2024

Viewed by 2505

Abstract

Smear-ripened cheeses are characterized by a viscous, red-orange surface smear on their rind. It is the complex surface microbiota on the cheese rind that is responsible for the characteristic appearance of this cheese type, but also for the wide range of flavors and [...] Read more.

Smear-ripened cheeses are characterized by a viscous, red-orange surface smear on their rind. It is the complex surface microbiota on the cheese rind that is responsible for the characteristic appearance of this cheese type, but also for the wide range of flavors and textures of the many varieties of smear-ripened cheeses. The surface smear microbiota also represents an important line of defense against the colonization with undesirable microorganisms through various types of interaction, such as competitive exclusion or production of antimicrobial substances. Predominant members of the surface smear microbiota are salt-tolerant yeast and bacteria of the phyla Actinobacteria, Firmicutes, and Proteobacteria. In the past, classical culture-based approaches already shed light on the composition and succession of microorganisms and their individual contribution to the typicity of this cheese type. However, during the last decade, the introduction and application of novel molecular approaches with high-resolution power provided further in-depth analysis and, thus, a much more detailed view of the composition, structure, and diversity of the cheese smear microbiota. This led to abundant novel knowledge, such as the identification of so far unknown community members. Hence, this review is summarizing the current knowledge of the diversity of the surface smear microbiota and its contribution to the quality and safety of smear-ripened cheese. If the succession or composition of the surface-smear microbiota is disturbed, cheese smear defects might occur, which may promote food safety issues. Hence, the discussion of cheese smear defects in the context of an increased understanding of the intricate surface smear ecosystem in this review may not only help in troubleshooting and quality control but also paves the way for innovations that can lead to safer, more consistent, and higher-quality smear-ripened cheeses. Full article

(This article belongs to the Special Issue New Insights in Microbial Diversity of Fermented Foods)

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24 pages, 4115 KiB

Open AccessEditor’s ChoiceReview

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

by Ting Liu, Jianheng Zheng, Jun Du and Gengsheng He

Foods 2024, 13(2), 215; https://doi.org/10.3390/foods13020215 - 10 Jan 2024

Cited by 4 | Viewed by 4120

Abstract

Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia [...] Read more.

Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia can routinely cause discomfort and pain to patients. To prevent these risks, a non-traumatic and effective treatment of diet modification for safe chewing and swallowing is urgently needed for the elderly. This review mainly summarizes the chewing and swallowing changes in the elderly, as well as important risk factors and potential consequences of dysphagia. In addition, three texture-modified food processing strategies to prepare special foods for the aged, as well as the current statuses and future trends of such foods, are discussed. Nonthermal food technologies, gelation, and 3D printing techniques have been developed to prepare soft, moist, and palatable texture-modified foods for chewing and swallowing safety in elderly individuals. In addition, flavor enhancement and nutrition enrichment are also considered to compensate for the loss of sensory experience and nutrients. Given the trend of population aging, multidisciplinary cooperation for dysphagia management should be a top priority. Full article

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

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15 pages, 1403 KiB

Open AccessEditor’s ChoiceArticle

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

by Amalia Piscopo, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco and Antonella Pasqualone

Foods 2024, 13(2), 209; https://doi.org/10.3390/foods13020209 - 9 Jan 2024

Viewed by 2231

Abstract

Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the “Margherita” variant. However, the so-called [...] Read more.

Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the “Margherita” variant. However, the so-called “Pizza mozzarella”, that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. Methods: Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. Results: The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. Conclusions: The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking. Full article

(This article belongs to the Section Dairy)

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19 pages, 1245 KiB

Open AccessEditor’s ChoiceReview

A Comprehensive Analysis of Organic Food: Evaluating Nutritional Value and Impact on Human Health

by Azizur Rahman, Parnian Baharlouei, Eleanor Hui Yan Koh, Diana Gabby Pirvu, Rameesha Rehmani, Mateo Arcos and Simron Puri

Foods 2024, 13(2), 208; https://doi.org/10.3390/foods13020208 - 9 Jan 2024

Cited by 2 | Viewed by 7690

Abstract

In recent years, organic agriculture has gained more popularity, yet its approach to food production and its potential impact on consumers’ health and various environmental aspects remain to be fully discovered. The goal of organic farming practices is to maintain soil health, sustain [...] Read more.

In recent years, organic agriculture has gained more popularity, yet its approach to food production and its potential impact on consumers’ health and various environmental aspects remain to be fully discovered. The goal of organic farming practices is to maintain soil health, sustain ecological systems, maintain fairness in its relationship with the environment and protect the environment in its entirety. Various health benefits have been associated with higher consumption of organic foods. This review identified some of these health benefits, including a reduction in obesity and body mass index (BMI), improvements in blood nutrient composition as well as reductions in maternal obesity and pregnancy-associated preeclampsia risks. Furthermore, organic food consumption can reduce the development of non-Hodgkin lymphoma (NHL) and colorectal cancers. Upon reviewing the existing literature regarding the nutritional value of organic foods, it was found that organic food contained higher levels of iron, magnesium and vitamin C. However, the evidence available to draw definitive causations remains limited due to study biases, short study durations and confounding variables; thus, it cannot be concluded that the organic diet provides any related health benefits. In this review, we provided essential insights and statistical analysis from the evidence available and consider study limitations to evaluate the potential of organic food consumption in positively impacting human health. Full article

(This article belongs to the Special Issue The Health Benefits of Fruits and Vegetables - 2nd Edition)

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23 pages, 4891 KiB

Open AccessEditor’s ChoiceArticle

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

by Georgiana-Diana Dumitriu (Gabur), Fernando Sánchez-Suárez, Rafael A. Peinado, Valeriu V. Cotea, Nieves López de Lerma, Iulian Gabur and Violeta Simioniuc

Foods 2024, 13(2), 196; https://doi.org/10.3390/foods13020196 - 7 Jan 2024

Cited by 1 | Viewed by 1546

Abstract

Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir [...] Read more.

Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography–mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore, wines aged with staves have stronger fruity, spiced, and woody aromas, while samples aged in barrels present more chemistry-driven, floral, caramelly, and creamy aromas. The staves—medium plus toast (SMPT at 3 months > 225) and chips—medium plus toast (CMPT at 3 months > 170) showed the highest levels of aromatic series, suggesting that alternative systems provided more powerful aromas than traditional systems, such as barrels—medium plus toast (BMPT at 3 months > 150). A principal component analysis (PCA), orthogonal partial least squares (OPLS) analysis, and cluster analysis allowed for a clear differentiation to be made between red wines according to ageing systems and ageing times. The odour activity values fingerprint in winemaking is a feasible approach to characterise and distinguish wines. Moreover, OAVs provide important information on the effects of production methods on wine quality and aroma profile. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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16 pages, 7096 KiB

Open AccessEditor’s ChoiceReview

A Literature Review of the Pharmacological Effects of Jujube

by Deqi Zhu, Ning Jiang, Ning Wang, Yufen Zhao and Xinmin Liu

Foods 2024, 13(2), 193; https://doi.org/10.3390/foods13020193 - 6 Jan 2024

Cited by 1 | Viewed by 3455

Abstract

Jujube is a plant native to China that could be used in medicine and food. Its dried fruit is a superior herb commonly used in traditional Chinese medicine formulations for its calming effect and for nourishing the blood and strengthening the spleen and [...] Read more.

Jujube is a plant native to China that could be used in medicine and food. Its dried fruit is a superior herb commonly used in traditional Chinese medicine formulations for its calming effect and for nourishing the blood and strengthening the spleen and stomach. Jujube contains numerous active components including polysaccharides, phenols, and triterpene acids, which show a diverse array of pharmacological activities such as neuroprotection and the prevention and treatment of cardiovascular diseases. In this paper, the research status of jujube over the past two decades has been statistically evaluated. Meanwhile, by tracking the latest research advances, the pharmacological efficacy and molecular mechanisms of jujube are exhaustively expounded to provide specific and systematic references for further research on the pharmacological effects of jujube and its application in the food and pharmaceutical industries. Full article

(This article belongs to the Topic Bioactive Compounds with Application Potentials in Nutraceuticals and Nutricosmetics: Focus on Mechanism of Action and Application Science)

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20 pages, 2892 KiB

Open AccessEditor’s ChoiceArticle

Food Security in Israel: Challenges and Policies

by Ayal Kimhi

Foods 2024, 13(2), 187; https://doi.org/10.3390/foods13020187 - 6 Jan 2024

Cited by 3 | Viewed by 3686

Abstract

This article analyzes Israel’s food security in comparison to other developed countries, using multiple indicators divided into four sections: food availability, food affordability, food quality and safety, and natural resources and resilience. Overall, the state of food security in Israel is better than [...] Read more.

This article analyzes Israel’s food security in comparison to other developed countries, using multiple indicators divided into four sections: food availability, food affordability, food quality and safety, and natural resources and resilience. Overall, the state of food security in Israel is better than in most countries, but the threats to food security arising from the triple risk of climate change, international conflicts, and disruptions in global supply chains, require better preparation for the future. Israel’s population growth and the slowdown in the growth rate of its agricultural production, as well as the short-term political desire to reduce prices, are leading the country to increasingly rely on food imports. Such imports expose Israel to even greater global risks, and require the formulation of a risk-management strategy that will balance local production and imports. The global triple risk to food security is currently exacerbated for Israel by the risk of shortage of labor due to the security situation, making this risk-management strategy even more necessary. This calls for the establishment of a governmental authority to oversee the formulation of a long-term food-security strategy, to break it down into feasible objectives and policy measures, and to supervise their implementation. Most importantly, in order to maintain and perhaps even enhance the productive capacity of the agricultural sector, the government must reinstall trust between farmers and the state by establishing a stable long-term policy environment. Full article

(This article belongs to the Special Issue The Challenges and Strategies of Food Security under Global Change)

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18 pages, 1238 KiB

Open AccessEditor’s ChoiceArticle

Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves

by Carolina L. Ronca, Sara S. Marques, Alberto Ritieni, Rafael Giménez-Martínez, Luisa Barreiros and Marcela A. Segundo

Foods 2024, 13(2), 189; https://doi.org/10.3390/foods13020189 - 6 Jan 2024

Cited by 5 | Viewed by 1994

Abstract

Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves [...] Read more.

Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin–Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products. Full article

(This article belongs to the Special Issue Advances in the Valorization of Food Waste for Novel Products)

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16 pages, 966 KiB

Open AccessEditor’s ChoiceArticle

Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry

by Violeta Garcia-Viñola, Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Cristina Reguant and Nicolas Rozès

Foods 2024, 13(2), 186; https://doi.org/10.3390/foods13020186 - 5 Jan 2024

Cited by 3 | Viewed by 1712

Abstract

Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually in the grape must or wine. [...] Read more.

Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually in the grape must or wine. However, chromatographic analyses face limitations due to the high sugar content in the grape must. Meanwhile, phenolic acids, found in higher quantities in red wines than in white wines, are typically analyzed using HPLC. This study presents a novel method for the quantification of organic acids (OAs), glycerol, and phenolic acids in grape musts and wines. The approach involves liquid-liquid extraction with ethyl acetate, followed by sample derivatization and analysis using gas chromatography-mass spectrometry (GC-MS) in selected ion monitoring (SIM) detection mode. The results indicated successful detection and quantification of all analyzed compounds without the need for sample dilution. However, our results showed that the method of adding external standards was more suitable for quantifying wine compounds, owing to the matrix effect. Furthermore, this method is promising for quantifying other metabolites present in wines, depending on their extractability with ethyl acetate. Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually in the grape must or wine. The approach of this proposed method involves (i) methoximation of wine compounds in a basic medium, (ii) acidification with HCl, (iii) liquid-liquid extraction with ethyl acetate, and (iv) silyl derivatization to analyze samples with gas chromatography-mass spectrometry (GC-MS) in ion monitoring detection mode (SIM). The results indicated successful detection and quantification of all analyzed compounds without the need for sample dilution. However, our results showed that the method of adding external standards was more suitable for quantifying wine compounds, owing to the matrix effect. Furthermore, this method is promising for quantifying other metabolites present in wines, depending on their extractability with ethyl acetate. In other words, the proposed method may be suitable for profiling (targeted) or fingerprinting (untargeted) strategies to quantify wine metabolites or to classify wines according to the type of winemaking process, grape, or fermentation. Full article

(This article belongs to the Special Issue Application of Chromatographic and Spectroscopic Techniques in Food Adulteration and Traceability)

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16 pages, 4237 KiB

Open AccessEditor’s ChoiceArticle

Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology

by Francisco Madail Herdeiro, Maria Otília Carvalho, Maria Cristiana Nunes and Anabela Raymundo

Foods 2024, 13(2), 179; https://doi.org/10.3390/foods13020179 - 5 Jan 2024

Cited by 6 | Viewed by 2090

Abstract

This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing [...] Read more.

This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on the internal structure to better adapt these materials to the 3D printing process. The nutritional profile of the developed snacks was assessed, revealing a significant amount of protein, enough to claim the snacks as a “source of protein”, as well as an increased mineral profile, when compared to the control snack. The antioxidant profile and total phenolic content were equally assessed. Finally, a sensory analysis test was performed, comparing the control snack to three other samples containing 10% T. molitor, 10% A. diaperinus and 5% + 5% of T. molitor and A. diaperinus, respectively, resulting in a preference for the A. diaperinus and for the combination of the two insects. Considered as a “novel food”, foods incorporating edible insects represent, in fact, the reintroduction of foods used in the West before the Middle Ages, when the Judeo-Christian tradition began to consider insects as not kosher. Educating consumers about the transition to novel foods can be helped by 3D printing food, as an innovative process that can be used to design creative rich animal protein snacks that make final products more appealing and acceptable to consumers. Full article

(This article belongs to the Special Issue Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality)

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19 pages, 1723 KiB

Open AccessEditor’s ChoiceArticle

Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project

by Maria-Angeles Fernandez-Zamudio, Inmaculada Zarzo, Tatiana Pina, Jose M. Soriano and Nadia San Onofre

Foods 2024, 13(2), 181; https://doi.org/10.3390/foods13020181 - 5 Jan 2024

Viewed by 2182

Abstract

Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked [...] Read more.

Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste. Full article

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

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