Foods

18 pages, 4697 KiB

Open AccessEditor’s ChoiceArticle

Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties

by Lía Ethel Velásquez-Castillo, Mariani Agostinetto Leite, Victor Jesús Aredo Tisnado, Cynthia Ditchfield, Paulo José do Amaral Sobral and Izabel Cristina Freitas Moraes

Foods 2023, 12(3), 576; https://doi.org/10.3390/foods12030576 - 28 Jan 2023

Cited by 14 | Viewed by 2757

Abstract

Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was investigated. QSNCs [...] Read more.

Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped shapes. An increase of the QSNC concentration, from 0 to 5%, improved the film’s tensile strength from 6.5 to 16.5 MPa, but at 7.5%, it decreased to 11.85 MPa. Adequate exfoliation of QSNCs in the starch matrix also decreased the water vapor permeability (~17%) up to a 5% concentration. At 5.0% and 7.5% concentrations, the films increased in roughness, water contact angle, and opacity, whereas the brightness decreased. Furthermore, at these concentrations, the film’s hydrophilic nature changed (water contact angle values of >65°). The SNC addition increased the film opacity without causing major changes in color. Other film properties, such as thickness, moisture content and solubility, were not affected by the QSNC concentration. The DSC (differential scanning calorimetry) results indicated that greater QSNC concentrations increased the second glass transition temperature (related to the biopolymer-rich phase) and the melting enthalpy. However, the film’s thermal stability was not altered by the QSNC addition. These findings contribute to overcoming the starch-based films’ limitations through the development of nanocomposite materials for future food packaging applications. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

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16 pages, 1425 KiB

Open AccessEditor’s ChoiceArticle

Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product

by Greta Adamczyk, Zuzanna Posadzka, Teresa Witczak and Mariusz Witczak

Foods 2023, 12(3), 559; https://doi.org/10.3390/foods12030559 - 27 Jan 2023

Cited by 7 | Viewed by 2137

Abstract

This study was focused on the replacement of the part of the flour (10% w/w) in rye–wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based [...] Read more.

This study was focused on the replacement of the part of the flour (10% w/w) in rye–wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye–wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed. The dough parameters were described by the Burger rheological model and also the creep and recovery test. On the other hand, in bread, the basic parameters of baking, crumb and crust color parameters were determined, and an analysis of the crumb texture was carried out. Additionally, a sensory analysis of the finished products was carried out. The applied fiber additives influenced the pasting characteristics of the tested rye–wheat flour and were influenced by the dough rheological properties. It was found that used fiber powders changed the quality parameters of the final products. Despite this, using fiber at the amount of 10% as a flour substitute allowed us to obtain bread of a similar quality to the control sample. Full article

(This article belongs to the Section Grain)

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24 pages, 2595 KiB

Open AccessEditor’s ChoiceArticle

‘Superfoods’: Reliability of the Information for Consumers Available on the Web

by Ángel Cobos and Olga Díaz

Foods 2023, 12(3), 546; https://doi.org/10.3390/foods12030546 - 26 Jan 2023

Cited by 8 | Viewed by 6837

Abstract

The term ‘superfoods’, used frequently with marketing purposes, is usually associated with foodstuffs with beneficial health properties. ‘Superfoods’ appears in many information sources, including digital media. The information they provide is easily accessible for consumers through Internet search engines. The objective of this [...] Read more.

The term ‘superfoods’, used frequently with marketing purposes, is usually associated with foodstuffs with beneficial health properties. ‘Superfoods’ appears in many information sources, including digital media. The information they provide is easily accessible for consumers through Internet search engines. The objective of this work is to investigate the data that web pages offer to consumers and their accuracy according to current scientific knowledge. The two main search engines were utilized for English language websites search, introducing the term ‘superfoods’. In total, 124 search results were found. After applying the selection criteria, 45 web pages were studied. A total of 136 foods were considered as ‘superfoods’ by sites; 10 of them (kale, spinach, salmon, blueberries, avocado, chia, walnuts, beans, fermented milks and garlic) were mentioned on at least 15 sites. Nutritional and healthy properties displayed on sites were compared to scientific information. In conclusion, websites present the information in a very simplified manner and it is generally not wrong. However, they should offer to consumers comprehensible information without raising false expectations regarding health benefits. In any case, ‘superfoods’ consumption can have salutary effects as part of a balanced diet. Full article

(This article belongs to the Special Issue Cognitive or Emotional Influences on Eating Behavior and Consumer Behavior toward Foods)

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18 pages, 439 KiB

Open AccessEditor’s ChoiceArticle

Aflatoxins in Maize from Serbia and Croatia: Implications of Climate Change

by Jelka Pleadin, Jovana Kos, Bojana Radić, Ana Vulić, Nina Kudumija, Radmila Radović, Elizabet Janić Hajnal, Anamarija Mandić and Mislav Anić

Foods 2023, 12(3), 548; https://doi.org/10.3390/foods12030548 - 26 Jan 2023

Cited by 13 | Viewed by 2909

Abstract

Aflatoxins (AFs) represent the most important mycotoxin group, whose presence in food and feed poses significant global health and economic issues. The occurrence of AFs in maize is a burning problem worldwide, mainly attributed to droughts. In recent years, Serbia and Croatia faced [...] Read more.

Aflatoxins (AFs) represent the most important mycotoxin group, whose presence in food and feed poses significant global health and economic issues. The occurrence of AFs in maize is a burning problem worldwide, mainly attributed to droughts. In recent years, Serbia and Croatia faced climate changes followed by a warming trend. Therefore, the main aim of this study was to estimate the influence of weather on AFs occurrence in maize from Serbia and Croatia in the 2018–2021 period. The results indicate that hot and dry weather witnessed in the year 2021 resulted in the highest prevalence of AFs in maize samples in both Serbia (84%) and Croatia (40%). In maize harvested in 2018–2020, AFs occurred in less than, or around, 10% of Serbian and 20% of Croatian samples. In order to conduct a comprehensive study on the implications of climate change for the occurrence of AFs in maize grown in these two countries, the results of available studies performed in the last thirteen years were searched for and discussed. Full article

(This article belongs to the Section Food Toxicology)

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16 pages, 3109 KiB

Open AccessEditor’s ChoiceArticle

Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films

by Liang Zhang, Liang Xu, Jin-Ke Ma, Yun-Yue Ye, Ying Chen and Jian-Ya Qian

Foods 2023, 12(3), 547; https://doi.org/10.3390/foods12030547 - 26 Jan 2023

Cited by 9 | Viewed by 2047

Abstract

The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended [...] Read more.

The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended films were developed. The effects of MC/CL blend ratios on the microstructures and physical properties of the blends were characterized by using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), oxygen and water vapor permeability testing, dynamic mechanical analysis (DMA), light transmittance testing, tensile testing, hydrophilic property testing, and water solubility testing. The introduction of CL affected the molecular aggregation and crystallization of the MC molecules, suggesting MC–CL molecular interactions. The cross-sectional roughness of the MC/CL film increased with an increase in CL content, while the surface of the MC/CL 5:5 film was smoother than those of the MC/CL 7:3 and 3:7 films. Only one glass transition temperature, which was between that of the MC and CL films, was observed for the MC/CL 7:3 and MC/CL 5:5 films, indicating the good compatibility of the MC and CL molecules at these two blend ratios. The hydrophobicity and water insolubility increased with the CL content, which was due to the combined effects of more hydrophobic cavities in the CL triple-helix and increased surface roughness. Increased oxygen barrier properties with increasing CL content might be a combined effect of the increased hydrogen bonds and hydrophilic ektexines of the CL triple-helix. The elongations of the blended films were higher than those of the MC film, which might be related to its increased water content. The MC/CL 7:3 and MC/CL 5:5 films retained the good light transmittance and tensile strength of the MC film, which corresponded well to their good compatibility and might be due to the effects of the MC–CL molecular interactions and the relative smooth morphologies. MC/CL 5:5 showed improved water vapor barrier properties, which might be due to its smooth surface morphologies. This research offers new MC based films with improved properties and good compatibility, providing great potential for use as edible coatings, capsules, and packaging materials. Full article

(This article belongs to the Special Issue Edible Film Based on Polysaccharides, Proteins and Lipids)

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23 pages, 1005 KiB

Open AccessEditor’s ChoiceReview

Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective

by Maria Lavilla, Pilar Domingo-Calap, Sandra Sevilla-Navarro and Amaia Lasagabaster

Foods 2023, 12(3), 552; https://doi.org/10.3390/foods12030552 - 26 Jan 2023

Cited by 12 | Viewed by 5298

Abstract

Ingestion of food or water contaminated with pathogenic bacteria may cause serious diseases. The One Health approach may help to ensure food safety by anticipating, preventing, detecting, and controlling diseases that spread between animals, humans, and the environment. This concept pays special attention [...] Read more.

Ingestion of food or water contaminated with pathogenic bacteria may cause serious diseases. The One Health approach may help to ensure food safety by anticipating, preventing, detecting, and controlling diseases that spread between animals, humans, and the environment. This concept pays special attention to the increasing spread and dissemination of antibiotic-resistant bacteria, which are considered one of the most important environment-related human and animal health hazards. In this context, the development of innovative, versatile, and effective alternatives to control bacterial infections in order to assure comprehensive food microbial safety is becoming an urgent issue. Bacteriophages (phages), viruses of bacteria, have gained significance in the last years due to the request for new effective antimicrobials for the treatment of bacterial diseases, along with many other applications, including biotechnology and food safety. This manuscript reviews the application of phages in order to prevent food- and water-borne diseases from a One Health perspective. Regarding the necessary decrease in the use of antibiotics, results taken from the literature indicate that phages are also promising tools to help to address this issue. To assist future phage-based real applications, the pending issues and main challenges to be addressed shortly by future studies are also taken into account. Full article

(This article belongs to the Special Issue Advance and Future Challenges to Microbial Food Safety)

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18 pages, 3136 KiB

Open AccessEditor’s ChoiceArticle

Valorization of Rice Husk (Oryza sativa L.) as a Source of In Vitro Antiglycative and Antioxidant Agents

by Ilaria Frosi, Daniela Vallelonga, Raffaella Colombo, Chiara Milanese and Adele Papetti

Foods 2023, 12(3), 529; https://doi.org/10.3390/foods12030529 - 25 Jan 2023

Cited by 7 | Viewed by 2962

Abstract

Rice husk is a good source of polyphenols, but it has not been efficiently utilized in food applications yet. Therefore, the aim of this work is to investigate, by in vitro assays, the polyphenolic extract (RHE) capacity of this waste to counteract the [...] Read more.

Rice husk is a good source of polyphenols, but it has not been efficiently utilized in food applications yet. Therefore, the aim of this work is to investigate, by in vitro assays, the polyphenolic extract (RHE) capacity of this waste to counteract the protein glycation at different stages of the reaction, correlating this activity with the antiradical properties. A microwave-assisted extraction using hydro-alcoholic solvents was applied to recover husk polyphenols. Extraction parameters were optimized by the design of the experiment. The extract with the highest polyphenolic recovery was obtained at 500 W and 90 °C, using 1:35 g of dry material/mL solvent, 80% ethanol, and a 5 min extraction time. Results highlight the ability of RHE to inhibit the formation of fructosamine in the early stage of glycation with a dose-dependent activity. Furthermore, in the middle stage of the reaction, the highest RHE tested concentration (2.5 mg/mL) almost completely inhibit the monitored advanced glycation end products (AGEs), as well as showing a good trapping ability against α-dicarbonyl intermediates. A strong positive correlation with antioxidant activity is also found. The obtained results are supported by the presence of ten polyphenols detected by RP-HPLC-DAD-ESI-MSⁿ, mainly hydroxycinnamic acids and flavonoids, already reported in the literature as antiglycative and antioxidant agents. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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17 pages, 1117 KiB

Open AccessEditor’s ChoiceArticle

Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef

by Marika Di Paolo, Rosa Luisa Ambrosio, Claudia Lambiase, Valeria Vuoso, Angela Salzano, Giovanna Bifulco, Carmela Maria Assunta Barone and Raffaele Marrone

Foods 2023, 12(3), 531; https://doi.org/10.3390/foods12030531 - 25 Jan 2023

Cited by 7 | Viewed by 3087

Abstract

Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers’ tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts [...] Read more.

Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers’ tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (Longissimus dorsi and Semitendinosus). For 60 days (i.e., 2 days, 15 days, 30 days and 60 days of sampling), a physicochemical, rheological, and microbiological analysis were performed at WA (vacuum packed; temperature of 4 ± 1 °C) and at DA (air velocity of 0.5 m/s; temperature of 1 ± 1 °C; relative humidity of 78 ± 10%) conditions. The results showed that the aging method influenced the aging loss (higher in the DA), cooking loss (higher in the WA), malondialdehyde concentration (higher in the DA) and fatty acid profile (few changes). No differences in the drip loss and color were observed, which decreased after 30 days of aging. The WBSF and TPA test values changed with increasing an aging time showing that the aging improved the tenderness of meat regardless of the aging method. Moreover, the aging method does not influence the microbiological profile. In conclusion, both WA and DA enhanced the quality of the different beef cuts, suggesting that an optimal method-time and aging combination could be pursued to reach the consumers’ preferences. Full article

(This article belongs to the Special Issue Impact of Innovative Technological Processes on the Biochemical and Physical Properties of Fresh and Further-Processed Meats)

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20 pages, 6652 KiB

Open AccessEditor’s ChoiceArticle

Detection Method for Tomato Leaf Mildew Based on Hyperspectral Fusion Terahertz Technology

by Xiaodong Zhang, Yafei Wang, Zhankun Zhou, Yixue Zhang and Xinzhong Wang

Foods 2023, 12(3), 535; https://doi.org/10.3390/foods12030535 - 25 Jan 2023

Cited by 14 | Viewed by 2346

Abstract

Leaf mildew is a common disease of tomato leaves. Its detection is an important means to reduce yield loss from the disease and improve tomato quality. In this study, a new method was developed for the multi-source detection of tomato leaf mildew by [...] Read more.

Leaf mildew is a common disease of tomato leaves. Its detection is an important means to reduce yield loss from the disease and improve tomato quality. In this study, a new method was developed for the multi-source detection of tomato leaf mildew by THz hyperspectral imaging through combining internal and external leaf features. First, multi-source information obtained from tomato leaves of different disease grades was extracted by near-infrared hyperspectral imaging and THz time-domain spectroscopy, while the influence of low-frequency noise was removed by the Savitzky Golay (SG) smoothing algorithm. A genetic algorithm (GA) was used to optimize the selection of the characteristic near-infrared hyperspectral band. Principal component analysis (PCA) was employed to optimize the THz characteristic absorption spectra and power spectrum dimensions. Recognition models were developed for different grades of tomato leaf mildew infestation by incorporating near-infrared hyperspectral imaging, THz absorbance, and power spectra using the backpropagation neural network (BPNN), and the models had recognition rates of 95%, 96.67%, and 95%, respectively. Based on the near-infrared hyperspectral features, THz time-domain spectrum features, and classification model, the probability density of the posterior distribution of tomato leaf health parameter variables was recalculated by a Bayesian network model. Finally, a fusion diagnosis and health evaluation model of tomato leaf mildew with hyperspectral fusion THz was established, and the recognition rate of tomato leaf mildew samples reached 97.12%, which improved the recognition accuracy by 0.45% when compared with the single detection method, thereby achieving the accurate detection of facility diseases. Full article

(This article belongs to the Special Issue Fast Non-destructive Detection Technology and Equipment for Food Quality and Safety)

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22 pages, 2829 KiB

Open AccessEditor’s ChoiceArticle

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

by Dorine Duijsens, Sarah H. E. Verkempinck, Audrey De Coster, Katharina Pälchen, Marc Hendrickx and Tara Grauwet

Foods 2023, 12(3), 525; https://doi.org/10.3390/foods12030525 - 24 Jan 2023

Cited by 8 | Viewed by 3703

Abstract

Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive [...] Read more.

Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and proteolysis kinetics of lentil seeds (CL) and an important microstructural fraction, i.e., cotyledon cells isolated thereof (ICC), were studied. For ICC, cooking time had no significant effect on amylolysis kinetics, while small but significant differences in proteolysis were observed (p < 0.05). In contrast, cooking time importantly affected the microstructure obtained upon the mechanical disintegration of whole lentils, resulting in significantly different digestion kinetics. Upon long cooking times (60 min), digestion kinetics approached those of ICC since mechanical disintegration yielded a high fraction of individual cotyledon cells (67 g/100 g dry matter). However, cooked lentils with a short cooking time (15 min) showed significantly slower amylolysis with a lower final extent (~30%), due to the presence of more cell clusters upon disintegration. In conclusion, cooking time can be used to obtain distinct microstructures and digestive functionalities with perspectives for household and industrial preparation. Full article

(This article belongs to the Special Issue Health Benefits of Traditional Niche Foods and New Cereal-Based Mediterranean Foods)

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32 pages, 3197 KiB

Open AccessEditor’s ChoiceReview

Current Developments of Analytical Methodologies for Aflatoxins’ Determination in Food during the Last Decade (2013–2022), with a Particular Focus on Nuts and Nut Products

by Andrea Schincaglia, Juan Aspromonte, Flavio A. Franchina, Tatiana Chenet, Luisa Pasti, Alberto Cavazzini, Giorgia Purcaro and Marco Beccaria

Foods 2023, 12(3), 527; https://doi.org/10.3390/foods12030527 - 24 Jan 2023

Cited by 11 | Viewed by 4318

Abstract

This review aims to provide a clear overview of the most important analytical development in aflatoxins analysis during the last decade (2013–2022) with a particular focus on nuts and nuts-related products. Aflatoxins (AFs), a group of mycotoxins produced mainly by certain strains of [...] Read more.

This review aims to provide a clear overview of the most important analytical development in aflatoxins analysis during the last decade (2013–2022) with a particular focus on nuts and nuts-related products. Aflatoxins (AFs), a group of mycotoxins produced mainly by certain strains of the genus Aspergillus fungi, are known to impose a serious threat to human health. Indeed, AFs are considered carcinogenic to humans, group 1, by the International Agency for Research on Cancer (IARC). Since these toxins can be found in different food commodities, food control organizations worldwide impose maximum levels of AFs for commodities affected by this threat. Thus, they represent a cumbersome issue in terms of quality control, analytical result reliability, and economical losses. It is, therefore, mandatory for food industries to perform analysis on potentially contaminated commodities before the trade. A full perspective of the whole analytical workflow, considering each crucial step during AFs investigation, namely sampling, sample preparation, separation, and detection, will be presented to the reader, focusing on the main challenges related to the topic. A discussion will be primarily held regarding sample preparation methodologies such as partitioning, solid phase extraction (SPE), and immunoaffinity (IA) related methods. This will be followed by an overview of the leading analytical techniques for the detection of aflatoxins, in particular liquid chromatography (LC) coupled to a fluorescence detector (FLD) and/or mass spectrometry (MS). Moreover, the focus on the analytical procedure will not be specific only to traditional methodologies, such as LC, but also to new direct approaches based on imaging and the ability to detect AFs, reducing the need for sample preparation and separative techniques. Full article

(This article belongs to the Special Issue Advanced Chromatographic, Spectroscopic, and Spectrometric Techniques in Food Analysis)

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20 pages, 593 KiB

Open AccessEditor’s ChoiceArticle

Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties

by Nicoleta Cîrstea (Lazăr), Violeta Nour and Andrei Iulian Boruzi

Foods 2023, 12(3), 519; https://doi.org/10.3390/foods12030519 - 23 Jan 2023

Cited by 14 | Viewed by 2548

Abstract

This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use [...] Read more.

This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and n-6/n-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes. Full article

(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)

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23 pages, 2180 KiB

Open AccessEditor’s ChoiceArticle

Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries

by Alessandra De Bruno, Antonio Gattuso, Davide Ritorto, Amalia Piscopo and Marco Poiana

Foods 2023, 12(3), 488; https://doi.org/10.3390/foods12030488 - 20 Jan 2023

Cited by 31 | Viewed by 4891

Abstract

In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings [...] Read more.

In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.5, and 5%), bergamot essential oil (0.1% v/v and 0.2% v/v), and a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm). Moreover, a control test with untreated strawberries was considered. The enriched gum Arabic coatings provided good results related to the preservation of the qualitative parameters of the strawberries. The samples coated with the antioxidant extract (2.5%, sample D) and bergamot essential oil (0.1%, sample F) showed the best maintenance of the qualitative parameters after 14 days, showing lower decay rates (36% D and 27% F), good acceptability by consumers (between 5 and 6), and good retention of ascorbic acid (>30 mg 100 g⁻¹). Full article

(This article belongs to the Special Issue Essential Oils: Chemistry and Food Applications)

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17 pages, 1811 KiB

Open AccessEditor’s ChoiceReview

A Review of Storage Temperature Recommendations for Apples and Pears

by Robert K. Prange and A. Harrison Wright

Foods 2023, 12(3), 466; https://doi.org/10.3390/foods12030466 - 19 Jan 2023

Cited by 10 | Viewed by 4726

Abstract

An exploration of the range of expert opinions on the optimum storage temperature for apples and pears in RA (refrigerated air), CA (controlled atmosphere), and DCA (dynamic controlled atmosphere) is provided, based on the accumulated postharvest data from the last 20 years. Apple [...] Read more.

An exploration of the range of expert opinions on the optimum storage temperature for apples and pears in RA (refrigerated air), CA (controlled atmosphere), and DCA (dynamic controlled atmosphere) is provided, based on the accumulated postharvest data from the last 20 years. Apple cultivars have been divided into two storage temperature groups (0 to 1 °C and >1 °C), based on chilling sensitivity. Increasingly, gradual cooling, rather than rapid cooling, is recommended for apple cultivars, especially for chilling-sensitive cultivars. European pear cultivars are held at storage temperatures close to or just below 0 °C since they are not chilling-sensitive, and most cultivars require a cold temperature to induce ethylene production and ripening, especially if picked early for long-term storage. Asian pears apparently have higher temperature requirements in CA, compared with European pears. The temperature recommendations for RA and CA storage differ in some apple and European pear cultivars. In such cases, the CA recommendation is, on average, approximately 0.9 °C higher for apple cultivars and approximately 0.5 °C higher for pear cultivars, compared with RA. Research evidence suggests that some apple and pear cultivars can be stored at higher temperatures in DCA than in CA, and if the ethylene inhibitor, 1-methylcyclopropene (1-MCP), is applied in CA and/or DCA, leading to possible energy savings and quality benefits. A cool growing season may increase postharvest disorders, depending on cultivar and region. The store or packinghouse manager may choose to mitigate potential postharvest problems by maintaining the storage temperature at or above the temperature listed here and/or using stepwise (gradual) cooling. The storage temperature can affect the humidity and vapour pressure deficit (driving force) in the storage room. Altering the vapour pressure deficit controls the water loss in stored fruit, which can affect various quality parameters and the occurrence of several storage disorders. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables Series II)

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19 pages, 1740 KiB

Open AccessEditor’s ChoiceSystematic Review

Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture

by Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosario and Carlos Adam Conte-Junior

Foods 2023, 12(3), 476; https://doi.org/10.3390/foods12030476 - 19 Jan 2023

Cited by 9 | Viewed by 2517

Abstract

In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed [...] Read more.

In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed a systematic literature search and meta-analysis in four databases (Web of Science, Scopus, Embase, and PubMed). Among the recovered articles (n = 192), 59 studies were included. We found better sonication time in the range of 2–20 min. Muscle composition significantly influences HIUS effects, being type IIb fiber muscles more difficult to tenderize (p < 0.05). HPP effects are beneficial to tenderization at 200–250 MPa and 15–20 min, being lower and higher conditions considered inconclusive, tending to tenderization. Despite these results, undesirable physicochemical, microstructural, and sensory alterations are still unknown or represent barriers against applying NTT at the industrial level. Optimization studies and more robust analyses are suggested to enable its future implementation. Moreover, combining NTT with plant enzymes demonstrates an interesting alternative to improve the tenderization effect caused by NTT. Therefore, HIUS and HPP are promising technologies for tenderization and should be optimized considering time, intensity, pressure, muscle composition, undesirable changes, and combination with other methods. Full article

(This article belongs to the Special Issue Advances of Ultrasound and Microwave Technology Application in Foods)

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19 pages, 877 KiB

Open AccessEditor’s ChoiceReview

Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review

by Slađana Rakita, Bojana Kokić, Michele Manoni, Sharon Mazzoleni, Peng Lin, Alice Luciano, Matteo Ottoboni, Federica Cheli and Luciano Pinotti

Foods 2023, 12(3), 432; https://doi.org/10.3390/foods12030432 - 17 Jan 2023

Cited by 27 | Viewed by 6162

Abstract

Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable feedstuffs. This review aimed to summarize the nutritional value of six cold-pressed [...] Read more.

Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable feedstuffs. This review aimed to summarize the nutritional value of six cold-pressed cakes (rapeseed, hempseed, linseed, sunflower seed, camelina seed, and pumpkin seed) and the effects of their inclusion in diet for ruminant, pig, and poultry on nutrient digestibility, growth and productive performance, and quality of the products. The presented results indicated that these unconventional feed ingredients are a good protein and lipid source and have a balanced amino acid and fatty acid profile. However, contradictory results of animal production performances can be found in the literature depending on the cake type and chemical composition, dietary inclusion level, animal category, and trial duration. Due to the substantial amount of essential fatty acid, these cakes can be efficiently used in the production of animal products rich in n-3 and n-6 polyunsaturated fatty acids. However, the utilization of cakes in pig and poultry nutrition is limited because of the presence of antinutritive factors that can deteriorate feed intake and nutrient utilization. Full article

(This article belongs to the Special Issue Foods: 10th Anniversary)

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25 pages, 433 KiB

Open AccessEditor’s ChoiceReview

Transformation of Seafood Side-Streams and Residuals into Valuable Products

by Shahida Anusha Siddiqui, Henning Schulte, Daniel Pleissner, Stephanie Schönfelder, Kristine Kvangarsnes, Egidijus Dauksas, Turid Rustad, Janna Cropotova, Volker Heinz and Sergiy Smetana

Foods 2023, 12(2), 422; https://doi.org/10.3390/foods12020422 - 16 Jan 2023

Cited by 21 | Viewed by 4788

Abstract

Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling [...] Read more.

Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future. Full article

(This article belongs to the Special Issue Advances in Upcycling Underutilized Seafood Products for Food Applications)

15 pages, 5135 KiB

Open AccessEditor’s ChoiceArticle

A Broad-Spectrum Phage Endolysin (LysCP28) Able to Remove Biofilms and Inactivate Clostridium perfringens Strains

by Rui Lu, Banhong Liu, Liting Wu, Hongduo Bao, Pilar García, Yongjuan Wang, Yan Zhou and Hui Zhang

Foods 2023, 12(2), 411; https://doi.org/10.3390/foods12020411 - 15 Jan 2023

Cited by 20 | Viewed by 2848

Abstract

Clostridium perfringens is a gram-positive, anaerobic, spore-forming bacterium capable of producing four major toxins which cause disease symptoms and pathogenesis in humans and animals. C. perfringens strains carrying enterotoxins can cause food poisoning in humans and are associated with meat consumption. An endolysin, [...] Read more.

Clostridium perfringens is a gram-positive, anaerobic, spore-forming bacterium capable of producing four major toxins which cause disease symptoms and pathogenesis in humans and animals. C. perfringens strains carrying enterotoxins can cause food poisoning in humans and are associated with meat consumption. An endolysin, named LysCP28, is encoded by orf28 from C. perfringens bacteriophage BG3P. This protein has an N-terminal glycosyl–hydrolase domain (lysozyme) and a C-terminal SH3 domain. Purified LysCP28 (38.8 kDa) exhibited a broad spectrum of lytic activity against C. perfringens strains (77 of 96 or 80.21%), including A, B, C, and D types, isolated from different sources. Moreover, LysCP28 (10 μg/mL) showed high antimicrobial activity and was able to lyse 2 × 10⁷ CFU/mL C. perfringens ATCC 13124 and C. perfringens J21 (animal origin) within 2 h. Necessary due to this pathogenic bacterium’s ability to form biofilms, LysCP28 (18.7 μg/mL) was successfully evaluated as an antibiofilm agent in both biofilm removal and formation inhibition. Finally, to confirm the efficacy of LysCP28 in a food matrix, duck meat was contaminated with C. perfringens and treated with endolysin (100 µg/mL and 50 µg/mL), which reduced viable bacteria by 3.2 and 3.08 units-log, respectively, in 48 h at 4 °C. Overall, the endolysin LysCP28 could potentially be used as a biopreservative to reduce C. perfringens contamination during food processing. Full article

(This article belongs to the Special Issue Emerging Natural Antimicrobials for Food Protection and Shelf Life Extension)

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15 pages, 3717 KiB

Open AccessEditor’s ChoiceArticle

Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients

by Saeid Jafari, Zohreh Karami, Khursheed Ahmad Shiekh, Isaya Kijpatanasilp, Randy W. Worobo and Kitipong Assatarakul

Foods 2023, 12(2), 412; https://doi.org/10.3390/foods12020412 - 15 Jan 2023

Cited by 14 | Viewed by 3594

Abstract

In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that [...] Read more.

In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that the model was significant (p ≤ 0.05) in interactions between all variables (total phenolic compound, total flavonoid content, and antioxidant activity as measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP assays), with a lack of fit test for the model being insignificant (p > 0.05). Temperature (55 °C), time (45 min), and ethanol concentration (60%) were found to be the optimal extraction conditions. For spray-drying encapsulation, some quality metrics (e.g., water solubility, water activity) were insignificant (p > 0.05). The microcapsules were found to be spherical in shape using a scanning electron microscope. Thermogravimetric and differential thermogravimetric measurements of the microcapsules revealed nearly identical results. The gum arabic + maltodextrin microcapsule (GMM) showed potential antibacterial (zone of inhibition: 11.50 mm; lower minimum inhibitory concentration: 1.50 mg/mL) and antioxidant (DPPH: 1063 mM trolox/100g dry wt.) activities (p ≤ 0.05). In conclusion, the microcapsules in this study, particularly GMM, are promising antioxidant and antibacterial agents to be fortified as functional food ingredients for the production of nutraceutical foods with health-promoting properties. Full article

(This article belongs to the Special Issue Functional Foods for Health: Natural Active Ingredients and Pharmaceutical Function)

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15 pages, 2692 KiB

Open AccessEditor’s ChoiceArticle

Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing

by Jingnan Lu, Mingyu Li, Mingyue Shen, Jianhua Xie and Mingyong Xie

Foods 2023, 12(2), 394; https://doi.org/10.3390/foods12020394 - 13 Jan 2023

Cited by 15 | Viewed by 2436

Abstract

Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclear. This experiment evaluated the effects of processing parameters, food [...] Read more.

Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclear. This experiment evaluated the effects of processing parameters, food additives and fat ratios on the formation of AGEs and NAs in sausages. The results showed a 2–3-fold increase in N^ε-(carboxymethyl)lysine (CML) and N^ε-(carboxyethyl)lysine (CEL) when the sausage processing temperature was increased from 90 °C to 130 °C, and N-nitrosodimethylamine (NDEA) increased from 3.68 ng/g to 6.41 ng/g. The addition of salt inhibited the formation of AGEs and NAs, and the inhibitory ability of 2 g/100 g of salt was 63.6% for CML and 36.5% for N-nitrosodimethylamine (NDMA). The addition of 10 mg/kg nitrite to sausages reduced CML formation by 43.9%, however, nitrite had a significant contribution to the formation of NAs. The addition of fat only slightly contributed to the production of CML. In addition, the relationship between α-dicarbonyl compounds and the formation of AGEs was investigated by measuring the changes in α-dicarbonyl compounds in sausages. The results showed two trends of AGEs and α-dicarbonyl compounds: AGEs increased with the increase in α-dicarbonyl compounds and AGE level increased but α-dicarbonyl compound level decreased. Full article

(This article belongs to the Section Meat)

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17 pages, 1238 KiB

Open AccessEditor’s ChoiceReview

Highland Barley Starch: Structures, Properties, and Applications

by Jingjing Xie, Yan Hong, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li and Xiaofeng Ban

Foods 2023, 12(2), 387; https://doi.org/10.3390/foods12020387 - 13 Jan 2023

Cited by 18 | Viewed by 4367

Abstract

Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique structural and functional properties. This [...] Read more.

Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique structural and functional properties. This review details the latest status of research on the isolation, chemical composition, structure, properties, and applications of highland barley starch (HBS). Suggestions regarding how to better comprehend and utilize starches are proposed. The amylopectin content of HBS ranged from 74% to 78%, and can reach 100% in some varieties. Milling and air classification of barley, followed by wet extraction, can yield high-purity HBS. The surface of HBS granules is smooth, and most are oval and disc-shaped. Normal, waxy, and high-amylose HBS have an A-type crystalline. Due to its superb freeze-thaw stability, outstanding stability, and high solubility, HBS is widely used in the food and non-food industries. The digestibility of starch in different HB whole grain products varies widely. Therefore, the suitable HB variety can be selected to achieve the desired glycemic index. Further physicochemical modifications can be applied to expand the variability in starch structures and properties. The findings provide a thorough reference for future research on the utilization of HBS. Full article

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

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19 pages, 3680 KiB

Open AccessEditor’s ChoiceArticle

Optimization and Molecular Mechanism of Novel α-Glucosidase Inhibitory Peptides Derived from Camellia Seed Cake through Enzymatic Hydrolysis

by Yuanping Zhang, Fenghua Wu, Zhiping He, Xuezhi Fang and Xingquan Liu

Foods 2023, 12(2), 393; https://doi.org/10.3390/foods12020393 - 13 Jan 2023

Cited by 18 | Viewed by 2640

Abstract

In recent years, food-derived hypoglycemic peptides have received a lot of attention in the study of active peptides, but their anti-diabetic mechanism of action is not yet clear. In this study, camellia seed cake protein (CSCP) was used to prepare active peptides with [...] Read more.

In recent years, food-derived hypoglycemic peptides have received a lot of attention in the study of active peptides, but their anti-diabetic mechanism of action is not yet clear. In this study, camellia seed cake protein (CSCP) was used to prepare active peptides with α-glucosidase inhibition. The optimization of the preparation of camellia seed cake protein hydrolyzed peptides (CSCPH) was conducted via response surface methodology (RSM) using a protamex with α-glucosidase inhibition as an indicator. The optimal hydrolysis conditions were pH 7.11, 4300 U/g enzyme concentration, 50 °C hydrolysis temperature, and 3.95 h hydrolysis time. Under these conditions, the α-glucosidase inhibition rate of CSCPH was 58.70% (IC₅₀ 8.442 ± 0.33 mg/mL). The peptides with high α-glucosidase inhibitory activity were isolated from CSCPH by ultrafiltration and Sephadex G25. Leu-Leu-Val-Leu-Tyr-Tyr-Glu-Tyr (LLVLYYEY) and Leu-Leu-Leu-Leu-Pro-Ser-Tyr-Ser-Glu-Phe (LLLLPSYSEF) were identified and synthesized for the first time by Liquid chromatography electrospray ionisation tandem mass spectrometry (LC-ESI-MS/MS) analysis and virtual screening with IC₅₀ values of 0.33 and 1.11 mM, respectively. Lineweaver-Burk analysis and molecular docking demonstrated that LLVLYYEY was a non-competitive inhibitor of α-glucosidase, whereas LLLLPSYSEF inhibited α-glucosidase, which displayed a mixed inhibition mechanism. The study suggests the possibility of using peptides from Camellia seed cake as hypoglycaemic compounds for the prevention and treatment of diabetes. Full article

(This article belongs to the Special Issue Bioactivity of Peptides and Proteins from Plant Derived Sources)

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19 pages, 6952 KiB

Open AccessEditor’s ChoiceArticle

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties

by Qi Tang, Yrjö H. Roos and Song Miao

Foods 2023, 12(2), 368; https://doi.org/10.3390/foods12020368 - 12 Jan 2023

Cited by 35 | Viewed by 6142

Abstract

Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two [...] Read more.

Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m²/g), and water-holding capacity (9.03 g/g) at alkaline conditions and chickpea protein isolates showed good oil-holding capacity (3.33 g/g at pH 9) among plant proteins. Further analysis confirmed that pH had a greater influence on the structural and functional properties of proteins as compared to protein sources, particularly at acidic conditions. Overall, this study might help processors select the appropriate plant protein as dairy alternatives for their target application in plant-based food products. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties)

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20 pages, 1570 KiB

Open AccessEditor’s ChoiceArticle

Effect of Juglone and Other Allelochemicals in Walnut Leaves on Yield, Quality and Metabolites of Snack Cucumber (Cucumis sativus L.)

by Aljaz Medic, Tilen Zamljen, Ana Slatnar, Metka Hudina, Mariana Cecilia Grohar and Robert Veberic

Foods 2023, 12(2), 371; https://doi.org/10.3390/foods12020371 - 12 Jan 2023

Cited by 8 | Viewed by 2390

Abstract

The consumption of fresh vegetables has been consistently associated with numerous health benefits. However, several factors (such as allelochemicals) influence yield, quality, and metabolites, which inevitably affect the fruit quality and health benefits. The present study was conducted to investigate the yield, quality, [...] Read more.

The consumption of fresh vegetables has been consistently associated with numerous health benefits. However, several factors (such as allelochemicals) influence yield, quality, and metabolites, which inevitably affect the fruit quality and health benefits. The present study was conducted to investigate the yield, quality, metabolic responses, and potential toxicity of Cucumis sativus grown in juglone-containing soils. For the treatments, pure juglone (100 µM, 1 mM) and walnut leaf extracts (100 µM) in soil concentrations found in walnut orchards were used. A total of 36 phenolic compounds were identified and quantified in fruits, leaves, and roots using a mass spectrometer coupled with high-performance liquid chromatography. We concluded that juglone at a concentration of 100 µM or walnut leaf extract at the same juglone concentration does not affect the yield of C. sativus, while juglone at a concentration of 1 mM strongly affects it. In the case of juglone, juglone itself was found only in the roots of C. sativus, but not in the leaves or fruits, so C. sativus fruits are considered safe for cultivation in juglone-containing soils. However, this could prove problematic if the plants grown are tubers or root vegetables. The data suggest that juglone itself inhibits secondary metabolism in the plant, making it more susceptible to stress and pathogen attacks. Full article

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

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20 pages, 2561 KiB

Open AccessEditor’s ChoiceArticle

The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI)

by Shunyu Yao, Wu Li, Yue Wu, Gregory J. O. Martin and Muthupandian Ashokkumar

Foods 2023, 12(2), 348; https://doi.org/10.3390/foods12020348 - 11 Jan 2023

Cited by 22 | Viewed by 3464

Abstract

Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein [...] Read more.

Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein structure modification. The solubility of HPI could be improved twofold under 20 kHz ultrasound processing compared to conventional alkaline extraction-isoelectric point precipitation. The protein solubility was gradually enhanced as the ultrasonic power improved, whereas excessive ultrasound intensity would cause a decline in protein solubility. Ultrasonic processing was found to have beneficial effects on the other functionalities of the extracted HPI, such as emulsifying and foaming properties. This improvement can be ascribed to the physical effects of acoustic cavitation that changed the secondary and tertiary structures of the protein to enhance surface hydrophobicity and decrease the particle size of the extracted protein aggregates. In addition, more available thiols were observed in US-treated samples, which could be another reason for improved functionality. However, the results of this study also revealed that prolonged high-power ultrasound exposure may eventually have a detrimental impact on HPI functional properties due to protein aggregation. Overall, this study suggests that high intensity ultrasound can enhance the functionality of HPI, which may ultimately improve its value in HPI-based food products. Full article

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

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17 pages, 2347 KiB

Open AccessEditor’s ChoiceArticle

Metabolomic Approach to Study the ‘Purple Queen’ Pomegranate Cultivar Response to Alternative Culture Media and Phenological Stages

by Juan José Martínez-Nicolás, Francisca Hernández, Dámaris Núñez-Gómez, Francisco García-Sánchez, Rafael Martínez-Font, Pilar Legua and Pablo Melgarejo

Foods 2023, 12(2), 352; https://doi.org/10.3390/foods12020352 - 11 Jan 2023

Cited by 3 | Viewed by 1650

Abstract

The increasingly evident threat of depletion of world peat bogs is encouraging the search for and study of alternative agricultural substrates that can fully or partially replace peat, guaranteeing food supply (quality and quantity). On the other hand, the identification of the potential [...] Read more.

The increasingly evident threat of depletion of world peat bogs is encouraging the search for and study of alternative agricultural substrates that can fully or partially replace peat, guaranteeing food supply (quality and quantity). On the other hand, the identification of the potential for the reuse of waste from relevant economic activities has increased in recent years, mainly motivated by the change to a sustainable circular economy, as is the case of port sediments. Taking into account that significant volumes of dredged port sediments are generated annually so that ports can maintain their economic activity, it is necessary to find objective, sustainable and safe reuse alternatives. In this sense, the objective of this study was to study the response of the “Purple Queen” pomegranate when grown with dredged port sediment. For this, the fruit production (kg), number of fruits (fruits tree-1), fruit weight (g), and seed yield (%) aiming to verify the correct tree development were evaluated. In addition, a 1H-NMR foliar metabolomic study for the three most relevant phenological phases was performed (flowering, fruit development, and post-harvest) to identify metabolic changes in trees. In total, 29 metabolites were identified; among them, 11 were amino acids, 6 organic acids, 5 sugars, and 7 secondary metabolites. The good agronomical development of the trees and fruits indicated the potential for using the dredged sediment as an agricultural substrate. On the other hand, the results revealed that the greatest variability in the metabolomic study occurred between the phenological phases and a lower variability is explained by the substrates used. Full article

(This article belongs to the Section Foodomics)

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15 pages, 6744 KiB

Open AccessEditor’s ChoiceArticle

Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma

by Huiyan Zhao, Jingting Xu, Ruican Wang, Xinran Liu, Xingyun Peng and Shuntang Guo

Foods 2023, 12(2), 329; https://doi.org/10.3390/foods12020329 - 10 Jan 2023

Cited by 9 | Viewed by 2601

Abstract

This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the formation and variation of characteristic aroma compounds. High-throughput sequencing technology, solid-phase microextraction, gas chromatography–mass spectrometry, [...] Read more.

This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the formation and variation of characteristic aroma compounds. High-throughput sequencing technology, solid-phase microextraction, gas chromatography–mass spectrometry, and Spearman correlation analysis were conducted to study the changes in the microbial community and characteristic flavor during the fermentation process. Aspergillus spp. was dominant in the early stage of fermentation, whereas Staphylococcus spp., Bacillus spp., and Millerozyma spp. became dominant later. At the early stage, the main flavor compounds were characteristic soy-derived alcohols and aldehydes, mainly 1-hexanol, 1-octen-3-ol, and nonanal. In the later stage, phenol, 2-methoxy-, and 3-octanone were formed. Correlation analysis showed that six bacterial genera and nine fungal genera were significantly correlated with the main volatile components, with higher correlation coefficients, occurring on fungi rather than bacteria. Alcohols and aldehydes were highly correlated with the relative abundance of bacteria, while that of yeast species such as Millerozyma spp., Kodamaea spp., and Candida spp. was positively correlated with decanal, 3-octanol, 2-methoxy-phenol, 4-ethyl-phenol, 3-octanone, and phenol. The novelty of this work lies in the molds that were dominant in the pre-fermentation stage, whereas the yeasts increased rapidly in the post-fermentation stage. This change was also an important reason for the formation of the special flavor of Douchi. Correlation analysis of fungi and flavor substances was more relevant than that of bacteria. As a foundation of our future focus, this work will potentially lead to improved quality of Douchi and shortening the production cycle by enriching the abundance of key microbes. Full article

(This article belongs to the Special Issue The Identification and Chararcterization of Key Aroma-Active/Taste-Active Compounds in Foods)

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34 pages, 3213 KiB

Open AccessEditor’s ChoiceReview

The Interaction between Flavonoids and Intestinal Microbes: A Review

by Hui-Hui Xiong, Su-Yun Lin, Ling-Li Chen, Ke-Hui Ouyang and Wen-Jun Wang

Foods 2023, 12(2), 320; https://doi.org/10.3390/foods12020320 - 9 Jan 2023

Cited by 46 | Viewed by 5571

Abstract

In recent years, research on the interaction between flavonoids and intestinal microbes have prompted a rash of food science, nutriology and biomedicine, complying with future research trends. The gut microbiota plays an essential role in the maintenance of intestinal homeostasis and human health, [...] Read more.

In recent years, research on the interaction between flavonoids and intestinal microbes have prompted a rash of food science, nutriology and biomedicine, complying with future research trends. The gut microbiota plays an essential role in the maintenance of intestinal homeostasis and human health, but once the intestinal flora dysregulation occurs, it may contribute to various diseases. Flavonoids have shown a variety of physiological activities, and are metabolized or biotransformed by gut microbiota, thereby producing new metabolites that promote human health by modulating the composition and structure of intestinal flora. Herein, this review demonstrates the key notion of flavonoids as well as intestinal microbiota and dysbiosis, aiming to provide a comprehensive understanding about how flavonoids regulate the diseases by gut microbiota. Emphasis is placed on the microbiota-flavonoid bidirectional interaction that affects the metabolic fate of flavonoids and their metabolites, thereby influencing their metabolic mechanism, biotransformation, bioavailability and bioactivity. Potentially by focusing on the abundance and diversity of gut microbiota as well as their metabolites such as bile acids, we discuss the influence mechanism of flavonoids on intestinal microbiota by protecting the intestinal barrier function and immune system. Additionally, the microbiota-flavonoid bidirectional interaction plays a crucial role in regulating various diseases. We explain the underlying regulation mechanism of several typical diseases including gastrointestinal diseases, obesity, diabetes and cancer, aiming to provide a theoretical basis and guideline for the promotion of gastrointestinal health as well as the treatment of diseases. Full article

(This article belongs to the Section Food Nutrition)

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18 pages, 1650 KiB

Open AccessEditor’s ChoiceArticle

Acute Oral Toxicity and Genotoxicity Test and Evaluation of Cinnamomum camphora Seed Kernel Oil

by Pengbo Wang, Dongman Wan, Ting Peng, Yujing Yang, Xuefang Wen, Xianghui Yan, Jiaheng Xia, Qingwen Zhu, Ping Yu, Deming Gong and Zheling Zeng

Foods 2023, 12(2), 293; https://doi.org/10.3390/foods12020293 - 8 Jan 2023

Cited by 8 | Viewed by 2763

Abstract

Cinnamomum camphora seed kernel oil (CCSKO) is one of the important natural medium chain triglycerides (MCT) resources, with more than 95.00% of medium chain fatty acids found in the world, and has various physiological effects. However, CCSKO has not been generally recognized as [...] Read more.

Cinnamomum camphora seed kernel oil (CCSKO) is one of the important natural medium chain triglycerides (MCT) resources, with more than 95.00% of medium chain fatty acids found in the world, and has various physiological effects. However, CCSKO has not been generally recognized as a safe oil or new food resource yet. The acute oral toxicity test and a standard battery of genotoxicity tests (mammalian erythrocyte micronucleus test, Ames test, and in vitro mammalian cell TK gene mutation test) of CCSKO as a new edible plant oil were used in the study. The results of the acute oral toxicity test showed that CCSKO was preliminary non-toxic, with an LD₅₀ value higher than 21.5 g/kg body weight. In the mammalian erythrocyte micronucleus test, there was no concentration-response relationship between the dose of CCSKO and micronucleus value in polychromatic erythrocytes compared to the negative control group. No genotoxicity was observed in the Ames test in the presence or absence of S9 at 5000 μg/mL. In vitro mammalian cell TK gene mutation test showed that CCSKO did not induce in vitro mammalian cell TK gene mutation in the presence or absence of S9 at 5000 μg/mL. These results indicated that CCSKO is a non-toxic natural medium-chain oil. Full article

(This article belongs to the Special Issue Development and Utilization of Bioactive Compound Resources in Food)

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17 pages, 2223 KiB

Open AccessEditor’s ChoiceArticle

AFB1 and OTA Promote Immune Toxicity in Human LymphoBlastic T Cells at Transcriptomic Level

by Massimo Frangiamone, Manuel Lozano, Alessandra Cimbalo, Guillermina Font and Lara Manyes

Foods 2023, 12(2), 259; https://doi.org/10.3390/foods12020259 - 6 Jan 2023

Cited by 8 | Viewed by 2541

Abstract

Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are typical contaminants of food and feed, which have serious implications for human and animal health, even at low concentrations. Therefore, a transcriptomic study was carried out to analyze gene expression changes triggered by low doses [...] Read more.

Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are typical contaminants of food and feed, which have serious implications for human and animal health, even at low concentrations. Therefore, a transcriptomic study was carried out to analyze gene expression changes triggered by low doses of AFB1 and OTA (100 nM; 7 days), individually and combined, in human lymphoblastic T cells. RNA-sequencing analysis showed that AFB1-exposure resulted in 99 differential gene expressions (DEGs), while 77 DEGs were obtained in OTA-exposure and 3236 DEGs in the combined one. Overall, 16% of human genome expression was altered. Gene ontology analysis revealed, for all studied conditions, biological processes and molecular functions typically associated with the immune system. PathVisio analysis pointed to ataxia telangiectasia mutated signaling as the most significantly altered pathway in AFB1-exposure, glycolysis in OTA-exposure, and ferroptosis in the mixed condition (Z-score > 1.96; adjusted p-value ≤ 0.05). Thus, the results demonstrated the potential DNA damage caused by AFB1, the possible metabolic reprogramming promoted by OTA, and the plausible cell death with oxidative stress prompted by the mixed exposure. They may be considered viable mechanisms of action to promote immune toxicity in vitro. Full article

(This article belongs to the Special Issue Transcriptomic and Proteomic Changes Due to Mycotoxins Exposure from Foods)

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17 pages, 25052 KiB

Open AccessEditor’s ChoiceArticle

Layer-by-Layer Deposited Multi-Modal PDAC/rGO Composite-Based Sensors

by Ammar Al-Hamry, Tianqi Lu, Jing Bai, Anurag Adiraju, Tharun K. Ega, Igor A. Pašti and Olfa Kanoun

Foods 2023, 12(2), 268; https://doi.org/10.3390/foods12020268 - 6 Jan 2023

Cited by 4 | Viewed by 2338

Abstract

Different environmental parameters, such as temperature and humidity, aggravate food spoilage, and different volatile organic compounds (VOCs) are released based on the extent of spoilage. In addition, a lack of efficient monitoring of the dosage of pesticides leads to crop failure. This could [...] Read more.

Different environmental parameters, such as temperature and humidity, aggravate food spoilage, and different volatile organic compounds (VOCs) are released based on the extent of spoilage. In addition, a lack of efficient monitoring of the dosage of pesticides leads to crop failure. This could lead to the loss of food resources and food production with harmful contaminants and a short lifetime. For this reason, precise monitoring of different environmental parameters and contaminations during food processing and storage is a key factor for maintaining its safety and nutritional value. Thus, developing reliable, efficient, cost-effective sensor devices for these purposes is of utmost importance. This paper shows that Poly-(diallyl-dimethyl ammonium chloride)/reduced Graphene oxide (PDAC/rGO) films produced by a simple Layer-by-Layer deposition can be effectively used to monitor temperature, relative humidity, and the presence of volatile organic compounds as indicators for spoilage odors. At the same time, they show potential for electrochemical detection of organophosphate pesticide dimethoate. By monitoring the resistance/impedance changes during temperature and relative humidity variations or upon the exposure of PDAC/rGO films to methanol, good linear responses were obtained in the temperature range of 10–100 °C, 15–95% relative humidity, and 35 ppm–55 ppm of methanol. Moreover, linearity in the electrochemical detection of dimethoate is shown for the concentrations in the order of 10² µmol dm⁻³. The analytical response to different external stimuli and analytes depends on the number of layers deposited, affecting sensors’ sensitivity, response and recovery time, and long-term stability. The presented results could serve as a starting point for developing advanced multi-modal sensors and sensor arrays with high potential for analytical applications in food safety and quality monitoring. Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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16 pages, 4041 KiB

Open AccessEditor’s ChoiceArticle

Trade for Food Security: The Stability of Global Agricultural Trade Networks

by Xiang Wang, Libang Ma, Simin Yan, Xianfei Chen and Anna Growe

Foods 2023, 12(2), 271; https://doi.org/10.3390/foods12020271 - 6 Jan 2023

Cited by 21 | Viewed by 8744

Abstract

Global food production is facing increasing uncertainties under climate change and the coronavirus pandemic, provoking challenges and severe concerns to national food security. The role of global agricultural trade in bridging the imbalance between food supply and demand has come to the fore. [...] Read more.

Global food production is facing increasing uncertainties under climate change and the coronavirus pandemic, provoking challenges and severe concerns to national food security. The role of global agricultural trade in bridging the imbalance between food supply and demand has come to the fore. However, the impact of multifaceted and dynamic factors, such as trade policies, national relations, and epidemics, on the stability of the agricultural trade network (ATN) needs to be better addressed. Quantitatively, this study estimated grouping characteristics and network stability by analyzing the changing global ATN from 1986 to 2018. We found that the evolution of global agricultural trade communities has gone through four stages: the dominance of the US–Asian community, the rise of the European–African community, the formation of tri-pillar communities, and the development of a multipolar community with a more complex structure. Despite witnessing a progressive increase in the nodal stability of the global ATN during the decades, particular gaps can still be found in stability across countries. Specifically, the European community achieved stability of 0.49 and its trade relations were effectively secured. Meanwhile, the remaining leading communities’ stability shows a stable and upward trend, albeit with more significant challenges in trade relations among some of them. Therefore, how to guarantee the stability of trade relations and strengthen the global ATN to resist external shocks has become an essential question to safeguard global food security. Full article

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

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19 pages, 5358 KiB

Open AccessEditor’s ChoiceArticle

Lactobacillus acidophilus (LA) Fermenting Astragalus Polysaccharides (APS) Improves Calcium Absorption and Osteoporosis by Altering Gut Microbiota

by Junhua Zhou, Jing Cheng, Liu Liu, Jianming Luo and Xichun Peng

Foods 2023, 12(2), 275; https://doi.org/10.3390/foods12020275 - 6 Jan 2023

Cited by 22 | Viewed by 3421

Abstract

Lactobacillus acidophilus (LA) and Astragalus polysaccharides (APS) have each been shown to have anti-osteoporotic activity, and the aim of this study was to further investigate whether the LA fermenting APS was more effective in improving calcium absorption and osteoporosis than the unfermented mixed [...] Read more.

Lactobacillus acidophilus (LA) and Astragalus polysaccharides (APS) have each been shown to have anti-osteoporotic activity, and the aim of this study was to further investigate whether the LA fermenting APS was more effective in improving calcium absorption and osteoporosis than the unfermented mixed solution (MS). We found that the fermentation solution (FS) intervention improved the calcium absorption, BMD, and bone microarchitecture in osteoporotic rats and resulted in better inhibition of osteoclast differentiation markers ACP-5 and pro-inflammatory cytokines TNF-α and IL-6 and promotion of osteoblast differentiation marker OCN. This better performance may be due to the improved restoration of the relative abundance of specific bacteria associated with improved calcium absorption and osteoporosis such as Lactobacillus, Allobaculum, and UCG-005. Several key metabolites, including indicaxanthin, chlorogenic acid, and 3-hydroxymelatonin, may also be the key to the better improvement. In conclusion, the LA fermenting APS can better improve calcium absorption and osteoporosis by increasing active metabolites and altering gut microbiota. This finding should become a solid foundation for the development of LA fermenting APS in functional foods. Full article

(This article belongs to the Special Issue Functional Foods: Product Development, Technological Trends, Efficacy Evaluation, and Safety)

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15 pages, 706 KiB

Open AccessEditor’s ChoiceArticle

Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage

by Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez and Javier Raso

Foods 2023, 12(2), 278; https://doi.org/10.3390/foods12020278 - 6 Jan 2023

Cited by 11 | Viewed by 2531

Abstract

New techniques are required to replace the use of sulfur dioxide (SO₂) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow [...] Read more.

New techniques are required to replace the use of sulfur dioxide (SO₂) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow with no detrimental effect on food properties. In the present study, PEF technology was evaluated for purposes of microbial decontamination of red wines after alcoholic and malolactic fermentation, respectively. PEF combined with SO₂ was evaluated in terms of microbial stability and physicochemical parameters over a period of four months. Furthermore, the effect of PEF on the sensory properties of red wine was compared with the sterilizing filtration method. Results showed that up to 4.0 Log₁₀ cycles of S. cerevisiae and O. oeni could be eradicated by PEF and sublethal damages and a synergetic effect with SO₂ were also observed, respectively. After 4 months, wine treated by PEF after alcoholic fermentation was free of viable yeasts; and less than 100 CFU/mL of O. oeni cells were viable in PEF-treated wine added with 20 ppm of SO₂ after malolactic fermentation. No detrimental qualities were found, neither in terms of oenological parameters, nor in the sensory parameters of wines subjected to PEF after storage time. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)

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15 pages, 2603 KiB

Open AccessEditor’s ChoiceArticle

Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions

by Sebastião Ânderson Dantas da Silva, Leonam da Silva Pereira Batista, Dara Souza Diniz, Sara Sayonara da Cruz Nascimento, Neyna Santos Morais, Cristiane Fernandes de Assis, Thaís Souza Passos and Francisco Canindé de Sousa Júnior

Foods 2023, 12(2), 252; https://doi.org/10.3390/foods12020252 - 5 Jan 2023

Cited by 10 | Viewed by 3672

Abstract

Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection [...] Read more.

Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 μm and 21.56 ± 4.17 μm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 °C and 25 °C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods. Full article

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

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14 pages, 3033 KiB

Open AccessEditor’s ChoiceArticle

Extraction and Quantitation of Phytosterols from Edible Brown Seaweeds: Optimization, Validation, and Application

by Zhen Chen, Nianqiu Shen, Xunzhi Wu, Jiaping Jia, Yue Wu, Hitoshi Chiba and Shuping Hui

Foods 2023, 12(2), 244; https://doi.org/10.3390/foods12020244 - 5 Jan 2023

Cited by 7 | Viewed by 2894

Abstract

Brown seaweeds are known as important marine food sources, from which phytosterols have been recognized as functional food components with multiple health-beneficial effects. However, studies on phytosterol extraction and quantitation from edible brown seaweeds are limited. In the present work, extraction methods for [...] Read more.

Brown seaweeds are known as important marine food sources, from which phytosterols have been recognized as functional food components with multiple health-beneficial effects. However, studies on phytosterol extraction and quantitation from edible brown seaweeds are limited. In the present work, extraction methods for seaweed phytosterols were compared and optimized by one-factor-at-one-time method and response surface methodology. Moreover, the quantitation method of total sterols and major sterol components, including fucosterol, saringosterol, and ostreasterol, was established and validated using ¹H NMR. Furthermore, the developed extraction and determination methods were applied to investigate three common edible seaweeds from Japan (Hijiki, Wakame, and Kombu). As a result, the finally optimized conditions were ultrasound-assisted extraction with CHCl₃-MeOH 2:3 for 15 min followed by saponification with 1.65 mL of 1.85 M KOH for 14.5 h. Based on the developed methods, phytosterols in three seaweeds were compared, and Hijiki showed an abundant total sterol amount (2.601 ± 0.171 mg/g DW), significantly higher than Wakame (1.845 ± 0.137 mg/g DW) and Kombu (1.171 ± 0.243 mg/g DW). Notably, the composition of the sterol components varied in different seaweeds. These findings might help the nutritional investigation and functional food development concerning phytosterols from seaweeds. Full article

(This article belongs to the Special Issue Phytochemicals from Algae: Isolation, Analysis and Food Applications)

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26 pages, 1871 KiB

Open AccessEditor’s ChoiceArticle

Deliver Smart, Not More! Building Economically Sustainable Competitiveness on the Ground of High Agri-Food Trade Specialization in the EU

by Marius Constantin, Juan Sapena, Andreea Apetrei and Simona Roxana Pătărlăgeanu

Foods 2023, 12(2), 232; https://doi.org/10.3390/foods12020232 - 4 Jan 2023

Cited by 21 | Viewed by 5608

Abstract

Competitiveness has always been a multifaceted illusive concept, which has made it a real challenge for scholars and practitioners to find the most suitable measurement tools to completely encapsulate all the complex nuances of competitiveness. This becomes even more of a challenge when [...] Read more.

Competitiveness has always been a multifaceted illusive concept, which has made it a real challenge for scholars and practitioners to find the most suitable measurement tools to completely encapsulate all the complex nuances of competitiveness. This becomes even more of a challenge when approached in relation to particular economic sectors. The agri-food sector is no exception, especially when considering all its interconnections with the other sectors: water, energy, transport, waste. All of them impact the achievement of the Sustainable Development Goals (SDGs). Similarly, scholars have been debating the meaning of sustainability for decades, some even arguing that it is a political, subjective, and, in some cases, self-contradictory concept. As far as the sustainability of agricultural competitiveness is concerned, the literature is still developing. It is much more focused on fostering environmental competitiveness, and less attention was paid to the strategies designed to capitalize on sustainable economic competitiveness—a concept that has attracted divergent opinions in the literature, mainly due to ambiguity. Thus, instead of falling into the pitfall of vagueness, this paper was aimed at bringing its contribution to this field by undertaking the research objective of exploring a single facet of sustainable agricultural competitiveness: the economic facet. Hence, this paper proposes the construction of the sustainable economic competitiveness index (SECI) with direct application for agri-food value chains. It consists of three attributes: (a) factor endowments, resource independence; (b) agricultural chain performance; and (c) national agricultural chain strategies and policies. In this study, SECI was tested against the cereal chain for a selection of EU countries, based on the data taken over from FAOSTAT and INTRACEN Trade Map, in the case of the 2011–2020 period. Various statistical and econometric methods were used to test the robustness of SECI. Results stand as proof that building sustainable agricultural economic competitiveness relies on a mix of strategic actions. The key vector in this mix is that trade flow patterns and policies must be calibrated in accordance with national factor endowments in order to achieve high levels of SECI. To add more managerial implications, this paper argues for the smart delivery of agri-food products with high added value instead of focusing on exporting big volumes of raw agricultural materials with little added value. Full article

(This article belongs to the Special Issue Sustainable Food Systems and Food Market)

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26 pages, 9374 KiB

Open AccessEditor’s ChoiceArticle

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

by Christelle Lopez, Hélène Sotin, Hanitra Rabesona, Bruno Novales, Jean-Michel Le Quéré, Marine Froissard, Jean-Denis Faure, Sylvain Guyot and Marc Anton

Foods 2023, 12(1), 211; https://doi.org/10.3390/foods12010211 - 3 Jan 2023

Cited by 11 | Viewed by 6005

Abstract

Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and camelina (Camelina sativa L.) seed [...] Read more.

Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and camelina (Camelina sativa L.) seed OBs. A green refinery process including ultrasound to remove mucilage, aqueous extraction by grinding and centrifugation to recover OBs from the seeds was used. The microstructure, composition and physical stability of the OBs were examined. Confocal laser scanning microscopy images showed that chia and camelina seed OBs are spherical assemblies coated by a layer of phospholipids and proteins, which have been identified by gel electrophoresis. The mean diameters determined by laser light scattering measurements were 2.3 and 1.6 µm for chia and camelina seed OBs, respectively. The chia and camelina seed OBs were rich in lipids and other bioactive components with, respectively, 64% and 30% α-linolenic acid representing 70% and 53% of the total fatty acids in the sn-2 position of the triacylglycerols, 0.23% and 0.26% phospholipids, 3069 and 2674 mg/kg oil of β-sitosterol, and lipophilic antioxidants: 400 and 670 mg/kg oil of γ-tocopherol. Phenolic compounds were recovered from the aqueous extracts, such as rutin from camelina and caffeic acid from chia. Zeta-potential measurements showed changes from about −40 mV (pH 9) to values that were positive below the isoelectric points of pH 5.1 and 3.6 for chia and camelina seed OBs, respectively. Below pH 6.5, physical instability of the natural oil-in-water emulsions with aggregation and phase separation was found. This study will contribute to the development of innovative and sustainable food products based on natural oil-in-water emulsions containing chia and camelina seed OBs for their nutritional and health benefits. Full article

(This article belongs to the Section Plant Foods)

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15 pages, 1164 KiB

Open AccessEditor’s ChoiceArticle

Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics

by Andrea Fuso, Elena Bancalari, Vincenzo Castellone, Augusta Caligiani, Monica Gatti and Benedetta Bottari

Foods 2023, 12(1), 215; https://doi.org/10.3390/foods12010215 - 3 Jan 2023

Cited by 13 | Viewed by 6523

Abstract

Exopolysaccharides (EPS) are complex molecules produced by some microorganisms and used in foods as texturizers and stabilizers, their properties depending on their chemical structure. In this work, three different lactic acid bacteria (LAB), were tested for their ability to produce EPS, by using [...] Read more.

Exopolysaccharides (EPS) are complex molecules produced by some microorganisms and used in foods as texturizers and stabilizers, their properties depending on their chemical structure. In this work, three different lactic acid bacteria (LAB), were tested for their ability to produce EPS, by using five different mono- and disaccharides as their sole carbon source. The growth and acidifying ability were analysed, the EPSs were quantified by the official method AOAC 991.43, and their chemical structure was investigated. The amount of EPS varied from 0.71 g/L to 2.38 g/L, and maltose was the best sugar for EPS production by Lacticaseibacillus paracasei 2333. Lacticaseibacillus rhamnosus 1019 produced the highest amount when fed with lactose, whereas the EPS amount of Lactobacillus bulgaricus 1932 was not significantly different depending on the sugar type. The EPS chains consisted of fructose, galactose, glucose, mannose, ribose, glucosamine, galactosamine, and in some cases rhamnose in different proportions, depending on the strain and carbon source. The molecular weight of EPS ranged from <10 KDa to >500 KDa and was again highly dependent on the strain and the sugar used, suggesting the possibility of growing different strains under different conditions to obtain EPS with different potential applications in the food system. Full article

(This article belongs to the Special Issue Lactic Acid Bacteria and Their Metabolites: Industrial and Health Applications)

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16 pages, 2117 KiB

Open AccessEditor’s ChoiceArticle

Internal Quality Attributes and Sensory Characteristics of ‘Ambrosia’ Apples with Different Dry Matter Content after a Two-Week and a Ten-Week Air Storage at 1 °C

by Masoumeh Bejaei and Hao Xu

Foods 2023, 12(1), 219; https://doi.org/10.3390/foods12010219 - 3 Jan 2023

Cited by 3 | Viewed by 2386

Abstract

This research was conducted to determine the compositional and textural characteristics and sensory profile of ‘Ambrosia’ apples with different dry matter content (DMC) as estimated using a Felix-750 Produce Quality Meter (Felix Instruments Inc., Camas, WA, USA). Fruits were harvested from a commercial [...] Read more.

This research was conducted to determine the compositional and textural characteristics and sensory profile of ‘Ambrosia’ apples with different dry matter content (DMC) as estimated using a Felix-750 Produce Quality Meter (Felix Instruments Inc., Camas, WA, USA). Fruits were harvested from a commercial orchard in Cawston and an experimental field in Summerland Research and Development Centre (SuRDC) in British Columbia, Canada, when the average absorbance difference index/coefficient of fruit skin δAbsorbance (δA) dropped under 0.45 ± 0.10. DMC levels were estimated after harvest at the blush/background transition zone for fruit categorization on 300 fruits from each location. Fruits were coded with an individual number and grouped in different DMC categories. The distribution of the estimated DMC levels obtained from two locations was different. The results indicate that DMC levels were strongly and positively correlated with the soluble solids content (SSC) of the fruit (r = 0.81). Sensory evaluations also demonstrated that apples in the lowest DMC category (12.5% ± 0.5 from Cawston) were considered the least sweet apples with the least overall flavour quality by panellists compared to the apples from the other DMC categories included in the sensory evaluations from the two locations. Panellists also perceived less-than-expected “fresh apple” and “tropical” flavours but more-than-expected “no flavour” and “bland” off flavour from the lowest-DMC-category apples. The non-destructive DMC measurements show a potential to be used to sort apples for SSC, sweetness and flavour; nevertheless, they were not related to firmness or textural attributes. Full article

(This article belongs to the Special Issue Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects)

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15 pages, 2618 KiB

Open AccessEditor’s ChoiceArticle

Alginate Oligosaccharides Prevent Dextran-Sulfate-Sodium-Induced Ulcerative Colitis via Enhancing Intestinal Barrier Function and Modulating Gut Microbiota

by Axue Wu, Yuan Gao, Ruotong Kan, Pengfei Ren, Changhu Xue, Biao Kong and Qingjuan Tang

Foods 2023, 12(1), 220; https://doi.org/10.3390/foods12010220 - 3 Jan 2023

Cited by 23 | Viewed by 3437

Abstract

Alginate oligosaccharides are degradation products of alginate and have attracted increasing attention due to their versatile biological functions. In the present study, C57BL/6 mice were used to assess the ameliorative effects and mechanisms of guluronate oligosaccharides (GAOS), mannuronic oligosaccharides (MAOS), and heterozygous alginate [...] Read more.

Alginate oligosaccharides are degradation products of alginate and have attracted increasing attention due to their versatile biological functions. In the present study, C57BL/6 mice were used to assess the ameliorative effects and mechanisms of guluronate oligosaccharides (GAOS), mannuronic oligosaccharides (MAOS), and heterozygous alginate oligosaccharides (HAOS), which are the three alginate oligosaccharides of dextran sulfate sodium (DSS)-induced ulcerative colitis. The study showed that alginate oligosaccharides alleviated pathological histological damage by slowing down weight loss, inhibiting colonic length shortening, and reducing disease activity index (DAI) and histopathological scores. Alginate oligosaccharides modulated the colonic inflammatory response by reducing colonic MPO levels and downregulating the expression of IL-6 and IL-1β. Alginate oligosaccharides reduced intestinal permeability and reversed intestinal barrier damage by increasing the number of goblet cells, decreasing LPS levels, downregulating Bax protein levels, upregulating Bcl-2 protein levels, and enhancing the expression of the E-cadherin. Furthermore, alginate oligosaccharides modulated the composition of the gut microbiota and restored the production of short-chain fatty acids (SCFAs), especially acetate and butyrate. In conclusion, our study provides a scientific basis for the role of alginate oligosaccharides in relieving ulcerative colitis. Full article

(This article belongs to the Special Issue Advance in Biological Activities of Functional Food)

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45 pages, 1757 KiB

Open AccessEditor’s ChoiceReview

Identification of Fish Species and Targeted Genetic Modifications Based on DNA Analysis: State of the Art

by Eliska Cermakova, Simona Lencova, Subham Mukherjee, Petra Horka, Simon Vobruba, Katerina Demnerova and Kamila Zdenkova

Foods 2023, 12(1), 228; https://doi.org/10.3390/foods12010228 - 3 Jan 2023

Cited by 33 | Viewed by 12328

Abstract

Food adulteration is one of the most serious problems regarding food safety and quality worldwide. Besides misleading consumers, it poses a considerable health risk associated with the potential non-labeled allergen content. Fish and fish products are one of the most expensive and widely [...] Read more.

Food adulteration is one of the most serious problems regarding food safety and quality worldwide. Besides misleading consumers, it poses a considerable health risk associated with the potential non-labeled allergen content. Fish and fish products are one of the most expensive and widely traded commodities, which predisposes them to being adulterated. Among all fraud types, replacing high-quality or rare fish with a less valuable species predominates. Because fish differ in their allergen content, specifically the main one, parvalbumin, their replacement can endanger consumers. This underlines the need for reliable, robust control systems for fish species identification. Various methods may be used for the aforementioned purpose. DNA-based methods are favored due to the characteristics of the target molecule, DNA, which is heat resistant, and the fact that through its sequencing, several other traits, including the recognition of genetic modifications, can be determined. Thus, they are considered to be powerful tools for identifying cases of food fraud. In this review, the major DNA-based methods applicable for fish meat and product authentication and their commercial applications are discussed, the possibilities of detecting genetic modifications in fish are evaluated, and future trends are highlighted, emphasizing the need for comprehensive and regularly updated online database resources. Full article

(This article belongs to the Special Issue Food Fraud and Food Authenticity across the Food Supply Chain)

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19 pages, 1444 KiB

Open AccessEditor’s ChoiceArticle

Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming

by Georgios Sgouros, Athanasios Mallouchos, Dimitra Dourou, Georgios Banilas, Ioanna Chalvantzi, Yiannis Kourkoutas and Aspasia Nisiotou

Foods 2023, 12(1), 191; https://doi.org/10.3390/foods12010191 - 1 Jan 2023

Cited by 7 | Viewed by 1948

Abstract

Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces in warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 combined with Saccharomyces cerevisiae ScS13 isolated from Assyrtiko [...] Read more.

Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces in warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 combined with Saccharomyces cerevisiae ScS13 isolated from Assyrtiko grapes from Santorini island were evaluated in grape must fermentation with the aim to mitigate major consequences of temperature rise. Different inoculation protocols were evaluated, including simultaneous and sequential mixed-strain inoculations, displaying significant variation in the chemical and kinetic characteristics. Both LtS1 and TdS6 could raise the titratable acidity (TA). TdS6 also reduced the volatile acidity (VA) and was thus chosen for further evaluation in microvinifications and pilot-scale fermentations. Consistent with lab-scale trials, sequential inoculation exhibited the longest persistence of TdS6 resulting in minimum VA levels. Diethyl succinate, ethyl propanoate, and ethyl isobutyrate were significantly increased in sequential inoculations, although a decline in the net total ester content was observed. On the other hand, significantly higher levels of TA, succinic acid, and 2-methylpropanoic were associated with sequential inoculation. The overall performance of TdS6 coupled with a high compatibility with S. cerevisiae suggests its use in the fermentation of Santorini-Assyrtiko or other high sugar musts for the production of structured dry or sweet wines. Full article

(This article belongs to the Special Issue Research Advances in Wine Technology and Microbiology)

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26 pages, 5136 KiB

Open AccessEditor’s ChoiceReview

The Motivations for Consumption of Edible Insects: A Systematic Review

by Sofia G. Florença, Raquel P. F. Guiné, Fernando J. A. Gonçalves, Maria João Barroca, Manuela Ferreira, Cristina A. Costa, Paula M. R. Correia, Ana P. Cardoso, Sofia Campos, Ofélia Anjos and Luís Miguel Cunha

Foods 2022, 11(22), 3643; https://doi.org/10.3390/foods11223643 - 15 Nov 2022

Cited by 45 | Viewed by 6316

Abstract

The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with [...] Read more.

The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with disgust and aversion. This systematic review aimed to examine the motivations that influence the consumption of EI in diverse cultures and understand if there are differences between Western countries (WC) and insect-eating countries (IEC). It further evaluated whether the degree of acceptability was influenced by the form of consumption of the insects (eating whole insects or foods containing insects). This literature review was conducted in November 2021 within three databases, Web of Science, PubMed and Scopus, according to the Preferred Reporting of Items for Systematic Reviews and Meta-analysis and using PRISMA directives. From a total of 245 studies, 31 were selected to be included in this review, based on the inclusion criteria defined: only original research articles, from 2010 or beyond, and written in English. The results indicated that the main motivations that determine the consumption of EI are related to gender, age, sustainability, nutritional value, sensory attributes, tradition/culture, food neophobia, disgust and familiarity/past experiences. Moreover, whereas in IEC, there is a greater focus on factors related to sensory attributes, availability, affordability and preferences, in WC, there is a bigger emphasis on determinants such as nutritional value, sustainability, benefits, familiarity/past experience, tradition/culture, food neophobia and disgust. Finally, it was observed that people in WC are more willing to accept food products containing insects rather than the whole insect, which is one of the most promising points to be addressed in the future. Overall, this review highlights that there are numerous factors influencing the consumption of edible insects, and differences between WC and IEC are clear in what concerns the motivations of consumers. Hence, targeting market segments and consumers’ characteristics has to be present when designing strategies to incentivize the consumption of EI in WC as a part of a global strategy for sustainability of food systems. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

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15 pages, 2273 KiB

Open AccessEditor’s ChoiceReview

A Comprehensive Review of the Cardioprotective Effect of Marine Algae Polysaccharide on the Gut Microbiota

by Kit-Leong Cheong, Biao Yu, Jing Chen and Saiyi Zhong

Foods 2022, 11(22), 3550; https://doi.org/10.3390/foods11223550 - 8 Nov 2022

Cited by 57 | Viewed by 4632

Abstract

Cardiovascular disease (CVD) is the number one cause of death worldwide. Recent evidence has demonstrated an association between the gut microbiota and CVD, including heart failure, cerebrovascular illness, hypertension, and stroke. Marine algal polysaccharides (MAPs) are valuable natural sources of diverse bioactive compounds. [...] Read more.

Cardiovascular disease (CVD) is the number one cause of death worldwide. Recent evidence has demonstrated an association between the gut microbiota and CVD, including heart failure, cerebrovascular illness, hypertension, and stroke. Marine algal polysaccharides (MAPs) are valuable natural sources of diverse bioactive compounds. MAPs have many pharmaceutical activities, including antioxidant, anti-inflammatory, immunomodulatory, and antidiabetic effects. Most MAPs are not utilized in the upper gastrointestinal tract; however, they are fermented by intestinal flora. The relationship between MAPs and the intestinal microbiota has drawn attention in CVD research. Hence, this review highlights the main action by which MAPs are known to affect CVD by maintaining homeostasis in the gut microbiome and producing gut microbiota-generated functional metabolites and short chain fatty acids. In addition, the effects of trimethylamine N-oxide on the gut microbiota composition, bile acid signaling properties, and CVD prevention are also discussed. This review supports the idea that focusing on the interactions between the host and gut microbiota may be promising for the prevention or treatment of CVD. MAPs are a potential sustainable source for the production of functional foods or nutraceutical products for preventing or treating CVD. Full article

(This article belongs to the Special Issue Health Benefits of Dietary Polysaccharides on Metabolic Disorders via Regulating Gut Microbiota)

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15 pages, 1676 KiB

Open AccessEditor’s ChoiceReview

Research Progress on the Preparation and Action Mechanism of Natural Deep Eutectic Solvents and Their Application in Food

by Kairong Wu, Jing Ren, Qian Wang, Maheshati Nuerjiang, Xiufang Xia and Chun Bian

Foods 2022, 11(21), 3528; https://doi.org/10.3390/foods11213528 - 5 Nov 2022

Cited by 31 | Viewed by 6757

Abstract

Natural deep eutectic solvent (NADES) is the eutectic mixture which is formed by hydrogen bond donors (HBDs) and hydrogen bond acceptors (HBAs) with a certain molar ratio through hydrogen bonding. NADES is a liquid with low cost, easy preparation, biodegradability, sustainability and environmental [...] Read more.

Natural deep eutectic solvent (NADES) is the eutectic mixture which is formed by hydrogen bond donors (HBDs) and hydrogen bond acceptors (HBAs) with a certain molar ratio through hydrogen bonding. NADES is a liquid with low cost, easy preparation, biodegradability, sustainability and environmental friendliness at room temperature. At present, it is widely used in food, medicine and other areas. First, the composition, preparation and properties of NADES are outlined. Second, the potential mechanism of NADES in freezing preservation, the removal of heavy metals from food and the extraction of phenolic compounds, and its application in cryopreservation, food analysis and food component extraction, and as a food taste enhancer and food film, are summarized. Lastly, the potential and challenges of its application in the food field are reviewed. This review could provide a theoretical basis for the wide application of NADES in food processing and production. Full article

(This article belongs to the Special Issue The Use of Green Solvents and Compressed Fluid Extraction Technologies in Food Science)

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15 pages, 1171 KiB

Open AccessEditor’s ChoiceArticle

Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions

by Sidonia Martínez, Carlota Fuentes and Javier Carballo

Foods 2022, 11(21), 3519; https://doi.org/10.3390/foods11213519 - 4 Nov 2022

Cited by 39 | Viewed by 5035

Abstract

The sweet chestnut fruit has always had great importance in the southern European countries. Chestnut production is an important source of income and a crop of high environmental value thanks to its role in soil protection. It is also a good food with [...] Read more.

The sweet chestnut fruit has always had great importance in the southern European countries. Chestnut production is an important source of income and a crop of high environmental value thanks to its role in soil protection. It is also a good food with enormous potential for various aspects of health because of its nutritional qualities. The quality of sweet chestnuts is affected by various factors, such as climatic conditions and cultivation inputs. It is very important to recognize the impacts of climate on chestnut fruits, to improve our current understanding of climate–chestnut interconnections. The current study investigated and compared the antioxidant activity and the total phenolic and flavonoid contents of different cultivars of chestnuts grown in different geographic areas of northwest Spain. The results obtained with three antioxidant capability assays (DPPH, ABTS and FRAP assays) were highly correlated. All the samples had high antioxidant capacity and high total phenolic and total flavonoid contents, which depended both on cultivar and growth region. Ventura variety, harvested in the coldest environments, presented the highest values of antioxidant activity (IC₅₀^DPPH = 34.5 g/L), total phenolic content (131.84 mg equivalent of gallic acid/100 g FW) and total flavonoids (7.77 mg eq. catechin/100 g). The variations in the antioxidant capacity, total phenolic and total flavonoid contents of different cultivars, and their associations with climatic environmental factors, revealed the significant impacts of these factors on the synthesis of specialized metabolites and on the nutraceutical potential of chestnuts. The results can provide valuable information for selection of the cultivar and the cultivation conditions of the chestnut, in order to obtain chestnuts with high-quality bioactive characteristics. Full article

(This article belongs to the Section Plant Foods)

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32 pages, 689 KiB

Open AccessEditor’s ChoiceReview

Recent Research on Fusarium Mycotoxins in Maize—A Review

by Marcin Bryła, Adam Pierzgalski, Agnieszka Zapaśnik, Pascaline Aimee Uwineza, Edyta Ksieniewicz-Woźniak, Marta Modrzewska and Agnieszka Waśkiewicz

Foods 2022, 11(21), 3465; https://doi.org/10.3390/foods11213465 - 1 Nov 2022

Cited by 29 | Viewed by 5447

Abstract

Maize (Zea mays L.) is one of the most susceptible crops to pathogenic fungal infections, and in particular to the Fusarium species. Secondary metabolites of Fusarium spp.—mycotoxins are not only phytotoxic, but also harmful to humans and animals. They can cause acute [...] Read more.

Maize (Zea mays L.) is one of the most susceptible crops to pathogenic fungal infections, and in particular to the Fusarium species. Secondary metabolites of Fusarium spp.—mycotoxins are not only phytotoxic, but also harmful to humans and animals. They can cause acute or chronic diseases with various toxic effects. The European Union member states apply standards and legal regulations on the permissible levels of mycotoxins in food and feed. This review summarises the most recent knowledge on the occurrence of toxic secondary metabolites of Fusarium in maize, taking into account modified forms of mycotoxins, the progress in research related to the health effects of consuming food or feed contaminated with mycotoxins, and also the development of biological methods for limiting and/or eliminating the presence of the same in the food chain and in compound feed. Full article

(This article belongs to the Special Issue Mycotoxins in Cereals and Cereal Products: Occurrence, Toxicity and Detoxification)

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18 pages, 542 KiB

Open AccessEditor’s ChoiceReview

Kombucha: Production and Microbiological Research

by Boying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang and Anthony N. Mutukumira

Foods 2022, 11(21), 3456; https://doi.org/10.3390/foods11213456 - 31 Oct 2022

Cited by 38 | Viewed by 14470

Abstract

Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been [...] Read more.

Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and appealing sensory properties. During Kombucha fermentation, sucrose is hydrolysed by yeast cells into fructose and glucose, which are then metabolised to ethanol. The ethanol is then oxidised by acetic acid bacteria (AAB) to produce acetic acid which is responsible for the reduction of the pH and also contributes to the sour taste of Kombucha. Characterisation of the AAB and yeast in the Kombucha starter culture can provide a better understanding of the fermentation process. This knowledge can potentially aid in the production of higher quality products as these microorganisms affect the production of metabolites such as organic acids which are associated with potential health benefits, as well as sensory properties. This review presents recent advances in the isolation, enumeration, biochemical characteristics, conventional phenotypic identification system, and modern genetic identification techniques of AAB and yeast present in Kombucha to gain a better understanding of the microbial diversity of the beverage. Full article

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

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20 pages, 2214 KiB

Open AccessEditor’s ChoiceReview

Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

by Yige Shi, Dandan Pu, Xuewei Zhou and Yuyu Zhang

Foods 2022, 11(21), 3408; https://doi.org/10.3390/foods11213408 - 28 Oct 2022

Cited by 62 | Viewed by 10032

Abstract

Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition [...] Read more.

Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction. Full article

(This article belongs to the Section Food Analytical Methods)

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