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3 pages, 198 KiB

Open AccessEditorial

Advances in Nutrient-Rich Foods for a Healthy Diet

by Sandra González-Palacios and Juristo Fonollá

Foods 2023, 12(15), 2946; https://doi.org/10.3390/foods12152946 - 3 Aug 2023

Viewed by 1432

Abstract

The nutrient-rich foods are foods with a high content of protein, fiber, vitamins and minerals, but also a low content of saturated fats, added sugar and sodium [...] Full article

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

Research

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18 pages, 2044 KiB

Open AccessArticle

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion

by Faith Seke, Vimbainashe E. Manhivi, Marie Guerin, Tinotenda Shoko, Stephen A. Akinola, Cyrielle Garcia, Fabienne Remize, Retha M. Slabbert and Dharini Sivakumar

Foods 2022, 11(14), 2116; https://doi.org/10.3390/foods11142116 - 16 Jul 2022

Cited by 3 | Viewed by 2456

Abstract

Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated [...] Read more.

Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (Ltp. plantarum 75) by freeze-drying using pea protein isolate, maltodextrin, and psyllium mucilage and evaluating their release in vitro. An encapsulation efficiency of >85% was noted in lactic acid bacteria (LAB) survival and anthocyanin content. Freeze-drying produced pinkish-red powder, rich in polyphenols and LAB (>6 Log CFU mL⁻¹) after 14 days of storage. Natal plum juice + maltodextrin + pea protein isolate + psyllium mucilage + Ltp. plantarum 75 (NMPeaPsyB) showed the highest LAB population (6.74 Log CFU mL⁻¹) with a survival rate of 81.9%. After digestion, NMPeaPsyB and NMPeaPsy had the highest LAB survival (>50%) at 67.5% and 67.5 ± 0.75%, respectively, and the highest bioaccessibility of cyanidin 3-sambubioside in Natal plum juice than the other co-encapsulation with other biopolymers. NMPeaPsy and NMPeaPsyB showed phenolic stability in the gastric phase and controlled release in the intestinal simulated phase. The antioxidant activities had strong correlations with cyanidin 3-sambubioside. The results confirmed that microencapsulation is important for improving stability and allowing for the development of functional foods. Full article

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

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22 pages, 1094 KiB

Open AccessArticle

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

by Loredana Plustea, Monica Negrea, Ileana Cocan, Isidora Radulov, Camelia Tulcan, Adina Berbecea, Iuliana Popescu, Diana Obistioiu, Ionela Hotea, Gabriel Suster, Adriana Elena Boeriu and Ersilia Alexa

Foods 2022, 11(14), 2067; https://doi.org/10.3390/foods11142067 - 12 Jul 2022

Cited by 26 | Viewed by 2864

Abstract

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, [...] Read more.

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43). Full article

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

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13 pages, 314 KiB

Open AccessArticle

Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

by María Ciudad-Mulero, José Pinela, Ana Maria Carvalho, Lillian Barros, Virginia Fernández-Ruiz, Isabel C. F. R. Ferreira, María de Cortes Sánchez-Mata and Patricia Morales

Foods 2022, 11(13), 1968; https://doi.org/10.3390/foods11131968 - 2 Jul 2022

Cited by 7 | Viewed by 2545

Abstract

Traditional farmers’ varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy [...] Read more.

Traditional farmers’ varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy development, disease prevention, and wellbeing. Given the considerable dietary intake of tomatoes and the scarcity of information about the bioaccessibility of inorganic constituents in this fruit, this study was carried out to evaluate the content and bioaccessibility of minerals (macro- and microelements) in tomato farmers’ varieties widely cultivated in northeastern Portugal homegardens. Among the macroelements, K stood out as the most abundant mineral in the studied varieties, followed by Mg, Ca, and Na. Regarding the microelements, while the yellow tomato had higher concentrations of Fe and Cu, the round tomato had more Zn and Mn. The in vitro bioaccessibility assessment showed that, among the macroelements, Mg was more bioaccessible than Ca and K when all the tomato varieties were considered together. Among the microelements, Cu seemed to be the most bioaccessible. Although the contribution of a 100 g serving of the studied tomato farmers’ varieties to the dietary reference intakes (DRIs) of minerals is relatively low, this food could contribute to reaching these mineral requirements, as it is included in the diet of most of the population, especially in Mediterranean regions. Full article

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

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20 pages, 811 KiB

Open AccessArticle

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

by Ewa Szpunar-Krok and Anna Wondołowska-Grabowska

Foods 2022, 11(5), 762; https://doi.org/10.3390/foods11050762 - 6 Mar 2022

Cited by 22 | Viewed by 4595

Abstract

Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can [...] Read more.

Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can be calculated. The aim of this study was to evaluate the indices of nutritional and health-promoting fat in seeds of soybean cultivars grown in 2016–2019 under the influence of varying doses of N and inoculation with Bradyrhizobium japonicum. Omega 3 and Omega 6, unsaturated fatty acids (UFA), saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), index of desirable fatty acids (DFA), sum of hypercholesterolemic fatty acids (OFA), index of atherogenicity (AI), index of thrombogenicity (TI), oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), calculated oxidizability value (COX) and the hypocholesterolemic/hypercholesterolemic ratio (HH), saturation fat index (S/P) and ALA/LA, OL/(LA+ALA) ratios and the consumer index (CI) were included. Fat quality indices for soybean seeds were strongly determined by weather conditions. Seeds of the cv. Aldana contained higher amounts of Omega 6 and featured more favourable MUFA/PUFA and OL/(LA+ALA) ratios, while the seeds of the cv. Annushka had more favourable CI and higher ODR, COX and S/P indices. No important differences were observed regarding the effect of nitrogen dose and seed inoculation on the formation of the DFA, OFA, HH, AI, TI and CI indices. The value of the S/P index suggests that higher nitrogen rates (60 kg∙ha⁻¹) and the lack of inoculation treatment produce seeds with a more favourable dietary fatty acid balance. Full article

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

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14 pages, 764 KiB

Open AccessArticle

Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice

by Sanja Grubišić, Marija Kristić, Miroslav Lisjak, Katarina Mišković Špoljarić, Sonja Petrović, Sonja Vila and Andrijana Rebekić

Foods 2022, 11(3), 445; https://doi.org/10.3390/foods11030445 - 2 Feb 2022

Cited by 11 | Viewed by 4117

Abstract

Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice [...] Read more.

Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value. Full article

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

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Review

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15 pages, 2209 KiB

Open AccessEditor’s ChoiceReview

Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential

by Elena Hadjimbei, George Botsaris and Stavrie Chrysostomou

Foods 2022, 11(17), 2691; https://doi.org/10.3390/foods11172691 - 3 Sep 2022

Cited by 51 | Viewed by 18547

Abstract

Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin [...] Read more.

Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Additionally, they deliver high biological value proteins and essential fatty acids. There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascular diseases, as well as the promotion of gut health and immune system modulation. This review aims at presenting and critically reviewing the beneficial effects from the consumption of probiotic fermented milks in human health, whilst revealing potential applications in the food industry. Full article

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

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17 pages, 1308 KiB

Open AccessReview

Beneficial Effects of Organosulfur Compounds from Allium cepa on Gut Health: A Systematic Review

by Enrique Guillamón, Pedro Andreo-Martínez, Nuria Mut-Salud, Juristo Fonollá and Alberto Baños

Foods 2021, 10(8), 1680; https://doi.org/10.3390/foods10081680 - 21 Jul 2021

Cited by 27 | Viewed by 5176

Abstract

Dietary changes affect the composition and structure of gut microbiota (GM) in animals and humans. One of the beneficial effects of consuming products derived from plants is the positive influence on immunity and gastrointestinal health. Species belonging to the genus Allium contain many [...] Read more.

Dietary changes affect the composition and structure of gut microbiota (GM) in animals and humans. One of the beneficial effects of consuming products derived from plants is the positive influence on immunity and gastrointestinal health. Species belonging to the genus Allium contain many organosulfur compounds (OSCs) that have been widely studied showing their biological properties and beneficial effects on intestinal health and GM. This is the first systematic review of OSCs from Allium performed following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, and it is based on the evidence that we found in literature about the benefits on the GM and intestinal health demonstrated by OSCs from Allium, and specifically from onion. OSCs from Allium cepa have shown a significant antibacterial activity against a broad spectrum of antibiotic-resistant Gram-positive and Gram-negative bacteria. In addition, the intake of OSCs from onion was able to modulate the composition of GM, increasing the beneficial bacterial populations in animal models. Moreover, the beneficial effects observed in murine models of colitis suggest that these compounds could be suitable candidates for the treatment of inflammatory bowel disease (IBD) or reverse the dysbiosis caused by a high-fat diet (HFD). Despite the evidence found both in vitro and in vivo, we have not found any article that tested OSCs different from allicin in clinical trials or dietary intervention studies in humans. In this sense, it would be interesting to conduct new research that tests the benefits of these compounds in human GM. Full article

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

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