Foods

15 pages, 734 KiB

Open AccessArticle

Chinese Consumers’ Heterogeneous Preferences for the Front-of-Package Labeling on Fresh Pork: A Choice Experiment Approach

by Beixun Huang, Haijun Li, Zeying Huang, Jiazhang Huang and Junmao Sun

Foods 2022, 11(18), 2929; https://doi.org/10.3390/foods11182929 - 19 Sep 2022

Cited by 2 | Viewed by 1672

Abstract

Excessive average daily pork intake of Chinese residents increases the risk of obesity and related chronic diseases. Understanding consumers’ preference for the Front-of-Package (FOP) labeling on fresh pork is of practical significance for designing an FOP labeling scheme that meets market demand and [...] Read more.

Excessive average daily pork intake of Chinese residents increases the risk of obesity and related chronic diseases. Understanding consumers’ preference for the Front-of-Package (FOP) labeling on fresh pork is of practical significance for designing an FOP labeling scheme that meets market demand and effectively guides moderate pork consumption. This study used the conditional logit model to reveal the stated preferences of 930 nationally representative respondents in China for FOP labeling attributes elicited by a choice experiment approach. The results indicated that respondents preferred the nutritional information to be printed in Chinese characters, the label size to be a quarter of the front package surface, the label color to be green, and the label price to account for 10% of the retail price of 500 g standard fresh pork. Moreover, these preferences were heterogeneous across the sample population due to respondents’ different levels of education and trust in labeling. People with primary and junior high school education preferred nutritional information in Chinese characters, while those with junior high education and above preferred green labeling. The higher the respondents’ trust in the labeling, the stronger their willingness to accept the appropriate FOP labeling price. Information campaigns and educational programs can be used to increase the acceptance of FOP labelling, particularly among consumers with low education levels and distrust of FOP labeling. Full article

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

17 pages, 4068 KiB

Open AccessArticle

A Rapid Prediction Method of Moisture Content for Green Tea Fixation Based on WOA-Elman

by Tianmeng Lan, Shuai Shen, Haibo Yuan, Yongwen Jiang, Huarong Tong and Yang Ye

Foods 2022, 11(18), 2928; https://doi.org/10.3390/foods11182928 - 19 Sep 2022

Cited by 2 | Viewed by 1832

Abstract

Fixation is the most critical step in the green tea process. Hence, this study developed a rapid and accurate moisture content detection for the green tea fixation process based on near-infrared spectroscopy and computer vision. Specifically, we created a quantitative moisture content prediction [...] Read more.

Fixation is the most critical step in the green tea process. Hence, this study developed a rapid and accurate moisture content detection for the green tea fixation process based on near-infrared spectroscopy and computer vision. Specifically, we created a quantitative moisture content prediction model appropriate for the processing of green tea fixation. First, we collected spectrum and image information of green tea fixation leaves, utilizing near-infrared spectroscopy and computer vision. Then, we applied the partial least squares regression (PLSR), support vector regression (SVR), Elman neural network (ENN), and Elman neural network based on whale optimization algorithm (WOA-ENN) methods to build the prediction models for single data (data from a single sensor) and mid-level data fusion, respectively. The results revealed that the mid-level data fusion strategy combined with the WOA-ENN model attained the best effect. Namely, the prediction set correlation coefficient (Rp) was 0.9984, the root mean square error of prediction (RMSEP) was 0.0090, and the relative percent deviation (RPD) was 17.9294, highlighting the model’s excellent predictive performance. Thus, this study identified the feasibility of predicting the moisture content in the process of green tea fixation by miniaturized near-infrared spectroscopy. Moreover, in establishing the model, the whale optimization algorithm was used to overcome the defect whereby the Elman neural network falls into the local optimum. In general, this study provides technical support for rapid and accurate moisture content detection in green tea fixation. Full article

(This article belongs to the Special Issue Tea and Its By-Products: The Traditional and Future Drinks from Cultivation to the Cup)

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38 pages, 3140 KiB

Open AccessReview

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

by Katharina Miller, Corina L. Reichert, Markus Schmid and Myriam Loeffler

Foods 2022, 11(18), 2927; https://doi.org/10.3390/foods11182927 - 19 Sep 2022

Cited by 5 | Viewed by 3700

Abstract

Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream [...] Read more.

Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging. Full article

(This article belongs to the Special Issue Frontiers on Sustainable Food Packaging)

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19 pages, 2287 KiB

Open AccessArticle

Natural Emulsions Based on Essential Oils as Antifungal and Antimycotoxicogenic Agents on Wheat for Bakery Industry

by Ersilia Alexa, Voichita Bota, Renata Maria Sumălan, Diana Obistioiu, Monica Negrea, Ileana Cocan, Florin Borcan, Antoanela Cozma and Isidora Radulov

Foods 2022, 11(18), 2926; https://doi.org/10.3390/foods11182926 - 19 Sep 2022

Cited by 2 | Viewed by 1619

Abstract

This study aimed to investigate the antifungal and antimycotoxicogenic effect of binary and tertiary mixtures of Thymus vulgaris, Origanum sativum, and Coriandrum sativum essential oils (EOs), as well as emulsions based on EO mixtures, on fungi developed on wheat grains destined [...] Read more.

This study aimed to investigate the antifungal and antimycotoxicogenic effect of binary and tertiary mixtures of Thymus vulgaris, Origanum sativum, and Coriandrum sativum essential oils (EOs), as well as emulsions based on EO mixtures, on fungi developed on wheat grains destined for the bakery industry. The chemical composition of the EO mixtures, the physical characteristics of the emulsions, and the influence of treatments on the proximate composition of wheat seeds were also studied. The methods used included the microbiological analysis of fungi developed on wheat seeds, the ELISA technique for determining the deoxynivalenol content (DON), gas chromatography coupled with mass spectrometry (GC-MS) to detect the chemical composition of the EOs, Zetasizer to analyse the particle sizes and their electric charge at the surface, and NIR analysis of the proximate composition of wheat. The chemical composition analysis revealed that thymol and o-cymene were the major components in the binary mixture of the EOs with thyme, linalool in the binary mixtures of the EOs with coriander and carvacrol, and o-cymene in the binary mixtures of the EOs with oregano. The results showed that, based on the zeta potential, the tertiary mixture ensured maximum emulsion stability, while the emulsion based on thyme and oregano was the less stable system. Regarding the antifungal and antimycotoxicogenic effect, the results showed that the highest inhibition potential on fungi was observed with the binary mixtures of the EOs based on thyme and oregano, and on deoxynivalenol (DON) when the binary emulsion based on the same EOs was applied to wheat seeds. The proximate composition of wheat seeds contaminated with DON showed an increase in protein content and mineral substances, and there were changes in the colour of the wheat seeds after treatment with the EOs. In conclusion, the results obtained in this study showed the possibility of using binary/tertiary mixtures of EOs and emulsions as healthy and environmentally friendly alternatives in the bakery industry. Full article

(This article belongs to the Special Issue Essential Oils in Food Preservation: Advances in Recovery and Utilisation)

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20 pages, 1670 KiB

Open AccessReview

Effects of Regular Brazil Nut (Bertholletia excelsa H.B.K.) Consumption on Health: A Systematic Review of Clinical Trials

by Alessandra da Silva, Brenda Kelly Souza Silveira, Brenda Vieira Machado de Freitas, Helen Hermana M. Hermsdorff and Josefina Bressan

Foods 2022, 11(18), 2925; https://doi.org/10.3390/foods11182925 - 19 Sep 2022

Cited by 8 | Viewed by 6015

Abstract

The Brazil nut (BN) is a promising food due to its numerous health benefits, but it is still necessary to systematically review the scientific evidence on these benefits. Thus, we examined the effects of regular BN consumption on health markers in humans according [...] Read more.

The Brazil nut (BN) is a promising food due to its numerous health benefits, but it is still necessary to systematically review the scientific evidence on these benefits. Thus, we examined the effects of regular BN consumption on health markers in humans according to the health state (with specific diseases or not) of the subjects. PubMed, Embase^®, and Scielo databases were used to search for clinical trials. The PRISMA guideline was used to report the review, and the risk of bias for all studies was assessed. Twenty-four studies were included in the present review, of which fifteen were non-randomized. BNs were consumed in the context of a habitual free-living diet in all studies. Improvement in antioxidant status through increased levels of selenium and/or glutathione peroxidase activity in plasma, serum, whole blood, and/or erythrocytes was observed in all studies that evaluated antioxidant status, regardless of the health state of the sample. In addition, healthy subjects improved lipid markers and fasting glucose. Subjects with obesity had improvement in markers of lipid metabolism. Subjects with type 2 diabetes mellitus or dyslipidemia improved oxidative stress or DNA damage. Subjects undergoing hemodialysis benefited greatly from BN consumption, as they improved lipid profile markers, oxidative stress, inflammation, and thyroid function. Older adults with mild cognitive impairment improved verbal fluency and constructional praxis, and controversial results regarding the change in a marker of lipid peroxidation were observed in subjects with coronary artery disease. In conclusion, the benefits of BN consumption were found in different pathways of action and study populations. Full article

(This article belongs to the Special Issue Functional Foods with Modulating Action on Metabolic Risk Factors)

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14 pages, 3449 KiB

Open AccessArticle

Prevalence of Multidrug-Resistant Salmonella enterica Serovars in Buffalo Meat in Egypt

by Samir Mohammed Abd-Elghany, Takwa Mohammed Fathy, Amira Ibrahim Zakaria, Kálmán Imre, Adriana Morar, Viorel Herman, Raul Pașcalău, Laura Șmuleac, Doru Morar, Mirela Imre and Khalid Ibrahim Sallam

Foods 2022, 11(18), 2924; https://doi.org/10.3390/foods11182924 - 19 Sep 2022

Cited by 10 | Viewed by 1865

Abstract

The current study aimed to investigate the presence of Salmonella spp. prevalence in buffalo meat in Egypt, along with studying the antimicrobial susceptibility of the recovered isolates. Salmonella spp. was detected in 25% of tested buffalo meat. A total of 53 (100%) isolates [...] Read more.

The current study aimed to investigate the presence of Salmonella spp. prevalence in buffalo meat in Egypt, along with studying the antimicrobial susceptibility of the recovered isolates. Salmonella spp. was detected in 25% of tested buffalo meat. A total of 53 (100%) isolates were genetically verified by PCR as Salmonella, based on the detection of the invA gene. The stn and hilA genes were detected in 71.7% (38/53), and 83.0% (44/53) of the recovered isolates, respectively. Salmonella Enteritidis (11/53; 20.7%) was the most commonly isolated serovar, followed by S. Typhimurium (9/53; 17%), S. Montevideo (6/53; 11.3%), meanwhile, S. Chester, S. Derby, S. Papuana, and S. Saintpaul were the least commonly identified serovars (a single strain for each; 1.9%). Among the 16 antimicrobials tested, amikacin, imipenem, gentamicin, cefotaxime, meropenem, ciprofloxacin, and enrofloxacin were the most effective drugs, with bacterial susceptibility percentages of 98.1%, 94.3%, 92.5%, 86.8%, 83.0%, 73.6%, and 69.8%, respectively. Meanwhile, the least effective ones were erythromycin, streptomycin, clindamycin, cefepime, and nalidixic acid, with bacterial resistance percentages of 100%, 98.1%, 88.7%, 77.4%, and 66%, respectively. Interestingly, the high contamination level of Egyptian buffalo meat with multidrug-resistant Salmonella (79.2%; 42/53) can constitute a problem for public health. Therefore, programs to control Salmonella contamination are needed in Egypt. Full article

(This article belongs to the Special Issue New Strategies in Production and Product Quality Control of Fresh Meat)

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19 pages, 1011 KiB

Open AccessArticle

Irrigation of Young Olives Grown on Reclaimed Karst Soil Increases Fruit Size, Weight and Oil Yield and Balances the Sensory Oil Profile

by Maja Jukić Špika, Davor Romić, Mirella Žanetić, Monika Zovko, Tatjana Klepo, Frane Strikić and Slavko Perica

Foods 2022, 11(18), 2923; https://doi.org/10.3390/foods11182923 - 19 Sep 2022

Cited by 2 | Viewed by 1507

Abstract

The influence of different irrigation regimes on olive fruit morphological parameters and on the quantity and quality (marketable indices, phenolic content, fatty acid composition, and sensory profile) of virgin olive oil (VOO) obtained from the Croatian cultivar Oblica, grown on an extremely rocky [...] Read more.

The influence of different irrigation regimes on olive fruit morphological parameters and on the quantity and quality (marketable indices, phenolic content, fatty acid composition, and sensory profile) of virgin olive oil (VOO) obtained from the Croatian cultivar Oblica, grown on an extremely rocky and dry reclaimed karst soil, was studied over three years. Four treatments were applied: rain-fed and three treatments calculated as 50%, 75%, and 100% of the crop’s irrigation requirement (Irr). Principal component analysis separated growing seasons (GS) that differed in precipitation. In the 2016 season, which had a low number of fruits per kilogram and provided a higher amount of balanced VOO with medium to intense bitterness and pungency (rain-fed treatment), the oil yield increased by irrigation (Irr 75 and Irr 100) up to 18%, while unchanged phenolics, bitterness, and pungency were observed for the VOOs obtained. In the drier GS (2017), which under rain-fed conditions had high fruit per kg, smallest fruit sizes, and lowest oil yield, and in which the VOOs had high phenolic content and intense sensory taste attributes, fruit weight, fruit sizes, and oil yield increased by 35% in all irrigation treatments, while phenols, bitterness, and pungency decreased, balancing the sensory profile of the VOOs. The results obtained here led us to conclude that the irrigation of young olives resulted in a positive effect, with the indication that an abundant water supply is more effective in drought conditions. Full article

(This article belongs to the Special Issue Influence of Processing Technologies on Olive Oil Chemical Characteristics and Evaluation of Virgin Olive Oil Quality)

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16 pages, 4890 KiB

Open AccessArticle

Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud

by Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan and Huifang Tang

Foods 2022, 11(18), 2922; https://doi.org/10.3390/foods11182922 - 19 Sep 2022

Cited by 6 | Viewed by 1803

Abstract

Daqu provides functional microbiota and various nutrients for artificial pit mud (APM) cultivation. However, little is known about whether its attributes affect the microbiome and metabolome of APM. Here, two types of APM were manufactured by adding fortified Daqu (FD) and conventional Daqu [...] Read more.

Daqu provides functional microbiota and various nutrients for artificial pit mud (APM) cultivation. However, little is known about whether its attributes affect the microbiome and metabolome of APM. Here, two types of APM were manufactured by adding fortified Daqu (FD) and conventional Daqu (CD); they were comprehensively compared by polyphasic detection methods after being used for two years. The results showed that FD altered the prokaryotic communities rather than the fungal ones, resulting in increased archaea and Clostridium_sensu_stricto_12 and decreased eubacteria and Lactobacillus. Correlation analysis suggested that these variations in community structure promoted the formation of hexanoic acid, butyric acid, and the corresponding ethyl esters, whereas they inhibited that of lactic acid and ethyl lactate and thus improved the flavor quality of the APM. Notably, pH was the main driving factor for the bacterial community variation, and the total acid mediated the balance between the stochastic and the deterministic processes. Furthermore, the results of the network analysis and PICRUSt2 indicated that FD also enhanced the modularity and robustness of the co-occurrence network and the abundance of enzymes related to hexanoic acid and butyric acid production. Our study highlights the importance of Daqu attributes in APM cultivation, which are of great significance for the production of high-quality strong-flavor Baijiu. Full article

(This article belongs to the Special Issue Food Brewing Technology and Brewing Microorganisms)

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19 pages, 2393 KiB

Open AccessArticle

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

by Cong Wang, Zhiming Zhang, Xiayin Zhang, Xinyi Tian, Kai Chen and Xiaoxiong Zeng

Foods 2022, 11(18), 2921; https://doi.org/10.3390/foods11182921 - 19 Sep 2022

Cited by 8 | Viewed by 1677

Abstract

Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at [...] Read more.

Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions. Full article

(This article belongs to the Section Food Analytical Methods)

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13 pages, 1599 KiB

Open AccessArticle

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

by Xiaojun Zhang, Yongqiang Cheng, Xin Jia, Donghui Geng, Xiaojia Bian and Ning Tang

Foods 2022, 11(18), 2920; https://doi.org/10.3390/foods11182920 - 19 Sep 2022

Cited by 4 | Viewed by 1726

Abstract

Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by [...] Read more.

Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type C_B structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method. Full article

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

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16 pages, 2093 KiB

Open AccessArticle

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

by Pedro Martínez Noguera, Jodie Lantoine, Even Le Roux, Suyin Yang, Ralf Jakobi, Svenja Krause, Anne Saint-Eve, Catherine Bonazzi and Barbara Rega

Foods 2022, 11(18), 2919; https://doi.org/10.3390/foods11182919 - 19 Sep 2022

Cited by 4 | Viewed by 2386

Abstract

Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (PF) but not in the purified ingredients [...] Read more.

Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (PF) but not in the purified ingredients obtained from it, such as pea protein isolate (PPI) and pea starch (PS). In addition, the evolution of saponins in cooked foods made from these ingredients and their relationship to bitter flavor has not been investigated. This study, therefore, explored the presence of two bitter saponins, βg and Bb, in whole pea flour (PF) and a composite flour reconstructed from the two main fractions (PS + PPI). In addition, it investigated the impact of baking on the chemical state of these compounds in a sponge cake. Finally, the sensory impact of the baking process on the perceived bitterness of cakes made with these two pea flours was also evaluated. High-Performance Liquid Chromatography–High-Resolution Mass Spectrometry (HPLC-HRMS) was used to identify and quantify pea saponins in the flours and cakes, and a descriptive sensory analysis was obtained by a trained panel to assess sensory differences in bitterness. Our results showed marked differences in saponin concentration and composition among the pea ingredients studied. Concentrations were highest in PPI (1.497 mg·g⁻¹ dry matter), with 98% of saponin Bb. PS had the lowest saponin concentration (0.039 mg·g⁻¹ dry matter, with 83% Bb), while 0.988 mg·g⁻¹ dry matter was quantified in PF, with only 20% Bb and 80% βg. This research also highlighted the thermal degradation of saponin βg to Bb in sponge cakes during baking at 170 °C. However, at a sensory level, these chemical changes were insufficient for the impact on bitterness to be perceived in cakes made with pea flour. Moreover, baking time significantly reduced the bitter flavor in cakes made with the composite flour (PS + PPI). Full article

(This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains II)

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21 pages, 1005 KiB

Open AccessArticle

Effect of Consumption Value on Consumer Willingness to Consume GM Food: A Post-COVID-19 Analysis

by Muhammad Ghufran, Jawaria Ashraf, Sumran Ali, Peng Xiaobao and Luigi Aldieri

Foods 2022, 11(18), 2918; https://doi.org/10.3390/foods11182918 - 19 Sep 2022

Cited by 7 | Viewed by 2129

Abstract

In this research, we debate the critical challenges posed by the COVID-19 pandemic such as food scarcity, by examining the influence of consumption values on consumers’ willingness to consume genetically modified (GM) food in the presence of consumer food attitudes, animosity, and ethnocentrism, [...] Read more.

In this research, we debate the critical challenges posed by the COVID-19 pandemic such as food scarcity, by examining the influence of consumption values on consumers’ willingness to consume genetically modified (GM) food in the presence of consumer food attitudes, animosity, and ethnocentrism, which could be the one possible option to deal with the food scarcity problem. The proposed relationship could help to understand the complex societal problem of food scarcity and import dependency in the food sector before and after the crisis. Therefore, based on the theory of consumption values, we investigated government actions, consumer attitudes, and their willingness to consume GM food through 1340 valid USA responses and 1065 Chinese responses. We observed that COVID-19 doubled the number of malnourished people in 2020 relative to 2019, while consumption values, to some extent, changed consumer food attitudes and were inclined toward other food alternatives such as GM food regardless of governmental support for GM food in both USA and China. Moreover, this research enables governments, policymakers, market practitioners, and other stakeholders to use the COVID-19 crisis as an opportunity to negotiate with other countries to share their food technology along with imports. Full article

(This article belongs to the Special Issue Agroecology and Food Consumption Patterns in the Current Environmental and Economic Crisis Scenario)

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12 pages, 1784 KiB

Open AccessArticle

Superior EVOO Quality Production: An RGB Sorting Machine for Olive Classification

by Simona Violino, Lavinia Moscovini, Corrado Costa, Paolo Del Re, Lucia Giansante, Pietro Toscano, Francesco Tocci, Simone Vasta, Rossella Manganiello, Luciano Ortenzi and Federico Pallottino

Foods 2022, 11(18), 2917; https://doi.org/10.3390/foods11182917 - 19 Sep 2022

Cited by 2 | Viewed by 1312

Abstract

Extra virgin olive oil (EVOO) is a commercial product of high quality, thanks to its nutritional and organoleptic characteristics. The olives ripeness and the choice of harvest time according to their color and size, strongly influences the quality of the EVOO. The physical [...] Read more.

Extra virgin olive oil (EVOO) is a commercial product of high quality, thanks to its nutritional and organoleptic characteristics. The olives ripeness and the choice of harvest time according to their color and size, strongly influences the quality of the EVOO. The physical sorting of olives with machines performing rapid and objective optical selection, impossible by hand, can improve the quality of the final product. The aim of this study concerns the classification of olives into two qualitative classes, based on the maturity stage and the presence of external defects, through an industrial RGB optical sorting prototype, evaluating its performance and comparing the results with those obtained visually by trained operators. EVOOs obtained from classified olives were characterized through chemical, physical-chemical analysis and sensory profile. For the first time, the optoelectronic technologies in an industrial system was tested on olives to produce superior quality EVOO. The selection allows late harvest, obtaining oils with good characteristics from fully ripe and unripe fruits together, separating defective olives with appropriate calibration and training. Optoelectronic selection creates the opportunity to blend the obtained oils destined to different applications according to the needs of the consumer or producer, using a vanguard technology at low cost. Full article

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

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21 pages, 2301 KiB

Open AccessArticle

Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables

by So-Jin Yang, Sujin Mun, Hye Jin Kim, Sue Ji Han, Do Woo Kim, Bae-Sik Cho, Ae Gyeong Kim and Duck Woong Park

Foods 2022, 11(18), 2916; https://doi.org/10.3390/foods11182916 - 19 Sep 2022

Cited by 11 | Viewed by 5695

Abstract

Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first [...] Read more.

Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effect of removing pesticide residues from five artificially contaminated leafy vegetables (lettuce, perilla leaves, spinach, crown daisy, and ssamchoo (Brassica lee ssp. namai)) using different removal methods. The percent reduction range for each method was 43.7–77.0%, and the reduction range for the five leafy vegetables was 40.6–67.4%. Lettuce had the highest reduction (67.4 ± 7.3%), whereas ssamchoo had the lowest reduction (40.6 ± 12.9%). Spinach and crown daisy showed no significant difference in their reductions. Based on reduction by method, running water (77.0 ± 18.0%) and boiling (59.5 ± 31.2%) led to the highest reduction, whereas detergent (43.7 ± 14.5%) led to the lowest reduction. The reductions of chlorfenapyr, diniconazole, indoxacarb, fludioxonil, pyraclostrobin, and lufenuron in the leafy vegetables were lower with blanching and boiling than with other methods (p < 0.05). These results highlight the importance of thoroughly washing leafy vegetables to lower the intake of pesticide residues before cooking. Full article

(This article belongs to the Special Issue Food Contaminant Components: Source, Detection, Toxicity and Removal)

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15 pages, 4865 KiB

Open AccessArticle

Surface Defect Detection of Fresh-Cut Cauliflowers Based on Convolutional Neural Network with Transfer Learning

by Yaodi Li, Jianxin Xue, Kai Wang, Mingyue Zhang and Zezhen Li

Foods 2022, 11(18), 2915; https://doi.org/10.3390/foods11182915 - 19 Sep 2022

Cited by 7 | Viewed by 1769

Abstract

A fresh-cut cauliflower surface defect detection and classification model based on a convolutional neural network with transfer learning is proposed to address the low efficiency of the traditional manual detection of fresh-cut cauliflower surface defects. Four thousand, seven hundred and ninety images of [...] Read more.

A fresh-cut cauliflower surface defect detection and classification model based on a convolutional neural network with transfer learning is proposed to address the low efficiency of the traditional manual detection of fresh-cut cauliflower surface defects. Four thousand, seven hundred and ninety images of fresh-cut cauliflower were collected in four categories including healthy, diseased, browning, and mildewed. In this study, the pre-trained MobileNet model was fine-tuned to improve training speed and accuracy. The model optimization was achieved by selecting the optimal combination of training hyper-parameters and adjusting the different number of frozen layers; the parameters downloaded from ImageNet were optimally integrated with the parameters trained on our own model. A comparison of test results was presented by combining VGG19, InceptionV3, and NASNetMobile. Experimental results showed that the MobileNet model’s loss value was 0.033, its accuracy was 99.27%, and the F1 score was 99.24% on the test set when the learning rate was set as 0.001, dropout was set as 0.5, and the frozen layer was set as 80. This model had better capability and stronger robustness and was more suitable for the surface defect detection of fresh-cut cauliflower when compared with other models, and the experiment’s results demonstrated the method’s feasibility. Full article

(This article belongs to the Special Issue Vision-Based Sensors and Algorithms for Food Processing)

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21 pages, 3703 KiB

Open AccessArticle

INFOGEST Digestion Assay of Raw and Roasted Hazelnuts and Its Impact on Allergens and Their IgE Binding Activity

by Ivana Prodić, Katarina Smiljanić, Christoph Nagl, Barbara Ballmer-Weber, Karin Hoffmann-Sommergruber and Tanja Ćirković Veličković

Foods 2022, 11(18), 2914; https://doi.org/10.3390/foods11182914 - 19 Sep 2022

Cited by 1 | Viewed by 1712

Abstract

Most of the food allergens sensitized via the gastrointestinal tract resist thermal treatments and digestion, particularly digestion by pepsin. Roasted hazelnuts are more commonly consumed than raw ones. Since no studies have characterized gastric digestion protein fragments of raw and roasted hazelnuts nor [...] Read more.

Most of the food allergens sensitized via the gastrointestinal tract resist thermal treatments and digestion, particularly digestion by pepsin. Roasted hazelnuts are more commonly consumed than raw ones. Since no studies have characterized gastric digestion protein fragments of raw and roasted hazelnuts nor their IgE binding properties, we compared these aspects of raw and roasted hazelnuts’ gastric digesta obtained by INFOGEST protocol. Their electrophoretically resolved profiles were probed with hazelnut allergic patients’ sera in 1D and 2D immunoblots. Electrophoretic profiles demonstrated pepsin digestion of all hazelnut allergens to varying extents. While 2D immunoblots indicated that roasting slightly reduced allergenicity, IgE ELISA with the pool of sera showed a slight significant (10%) increase in IgE binding in both gastric digesta. Cor a 9 isolated from the raw and roasted hazelnuts, characterized by far and near CD, remained stable after roasting, with preserved IgE reactivity. Its immunoreactivity contribution by inhibitory ELISA was noticeable in raw and roasted hazelnut digesta; its activity was slightly stronger in the roasted preparations. Roasting has a visible impact on proteins; however, it did not affect overall IgE reactivity. Gastric digestion slightly increases the overall IgE reactivity in raw and roasted hazelnuts, and may therefore impact the profiles of allergens and their fragments available to interact with the immune system in the small intestine. Full article

(This article belongs to the Special Issue Application of Proteomics/Peptidomics in Foods)

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18 pages, 803 KiB

Open AccessReview

Research Progress on the Correlation between the Intestinal Microbiota and Food Allergy

by Hui Yang, Yezhi Qu, Yaran Gao, Shuyuan Sun, Rina Wu and Junrui Wu

Foods 2022, 11(18), 2913; https://doi.org/10.3390/foods11182913 - 19 Sep 2022

Cited by 5 | Viewed by 3069

Abstract

The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy. Additionally, the application of probiotics to correct gut microbiota [...] Read more.

The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy. Additionally, the application of probiotics to correct gut microbiota imbalances and regulate food allergy has become a research hotspot. However, the mechanism by which the gut microbiota regulates food allergy and the efficacy of probiotics are still in the preliminary exploration stage, and there are no clear and specific conclusions. The aim of this review is to provide information regarding the immune mechanism underlying food allergy, the correlation between the intestinal microbiota and food allergy, a detailed description of causation, and mechanisms by which the intestinal microbiota regulates food allergy. Subsequently, we highlight how probiotics modulate the gut microbiome–immune axis to alleviate food allergy. This study will contribute to the dovetailing of bacterial therapeutics with immune system in allergic individuals to prevent food allergy and ameliorate food allergy symptoms. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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15 pages, 2909 KiB

Open AccessArticle

Stress Response Mechanisms of Salmonella Enteritidis to Sodium Hypochlorite at the Proteomic Level

by Danhong Li, Shoukui He, Rui Dong, Yan Cui and Xianming Shi

Foods 2022, 11(18), 2912; https://doi.org/10.3390/foods11182912 - 19 Sep 2022

Cited by 2 | Viewed by 1916

Abstract

Salmonella Enteritidis (S. Enteritidis) can adapt to sublethal sodium hypochlorite conditions, which subsequently triggers stress resistance mechanisms in this pathogen. Hence, the current work aimed to reveal the underlying stress adaptation mechanisms in S. Enteritidis by phenotypic, proteomic, and physiological analyses. It [...] Read more.

Salmonella Enteritidis (S. Enteritidis) can adapt to sublethal sodium hypochlorite conditions, which subsequently triggers stress resistance mechanisms in this pathogen. Hence, the current work aimed to reveal the underlying stress adaptation mechanisms in S. Enteritidis by phenotypic, proteomic, and physiological analyses. It was found that 130 ppm sodium hypochlorite resulted in a moderate inhibitory effect on bacterial growth and an increased accumulation of intracellular reactive oxygen species. In response to this sublethal treatment, a total of 492 proteins in S. Enteritidis showed significant differential abundance (p < 0.05; fold change >2.0 or <0.5), including 225 more abundant proteins and 267 less abundant proteins, as revealed by the tandem-mass-tags-based quantitative proteomics technology. Functional characterization further revealed that proteins related to flagellar assembly, two-component system, and phosphotransferase system were in less abundance, while those associated with ABC transporters were generally in more abundance. Specifically, the repression of flagellar-assembly-related proteins led to diminished swimming motility, which served as a potential energy conservation strategy. Moreover, altered abundance of lipid-metabolism-related proteins resulted in reduced cell membrane fluidity, which provided a survival advantage to S. Enteritidis. Taken together, these results indicate that S. Enteritidis employs multiple adaptation pathways to cope with sodium hypochlorite stress. Full article

(This article belongs to the Special Issue Genomics and Eco-Physiology of Food-Related Microorganisms)

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16 pages, 2290 KiB

Open AccessArticle

Curcumin-Loaded Self-Assembly Constructed by Octenylsuccinate Fish (Cyprinus carpio L.) Scale Gelatin: Preparation and Characterization

by Xiaoyan Yu, Haoxin Li, Aida Wan Mustapha Wan, Tingyuan Ren, Zunguo Lei and Jia Liu

Foods 2022, 11(18), 2911; https://doi.org/10.3390/foods11182911 - 19 Sep 2022

Cited by 4 | Viewed by 1286

Abstract

Curcumin loaded octenylsuccinate fish scale gelatin (OFSG) was prepared in this study, to explore the potential of FSG for delivering hydrophobic nutrients. The effects of molecule weight (M_w, 22,677–369 g/mol) and degree of substitution (DS, 0–0.116) on the [...] Read more.

Curcumin loaded octenylsuccinate fish scale gelatin (OFSG) was prepared in this study, to explore the potential of FSG for delivering hydrophobic nutrients. The effects of molecule weight (M_w, 22,677–369 g/mol) and degree of substitution (DS, 0–0.116) on the curcumin loading efficiency (CLE, μg/mL) of OFSG (6.98–26.85 mg/mL) were evaluated. The expose of interior hydrophobic groups in FSG and increased intermolecular hydrophobic area contributed to the loading of curcumin in two phases, respectively. The interaction between OFSG and curcumin showed a decreased absorption in FTIR and an increased crystallinity in XRD. The loading of curcumin into OFSG caused a significant decrease of the particle size (from 350–12,070 to 139–214 nm), PDI (from 0.584–0.659 to 0.248–0.347) and ζ-potential (−12.2 or −11.4 to −21.0 or −20.3). OFSG showed a significantly higher stability and lower release of curcumin than FSG at the end of the simulated gastrointestinal digestion. Thus, OFSG showed great potential in the construction of a carrier for hydrophobic nutrients. Full article

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

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12 pages, 3172 KiB

Open AccessArticle

Influence of Different Aggregation States on Volatile Organic Compounds Released by Dairy Kluyveromyces marxianus Strains

by Giorgia Perpetuini, Fabrizia Tittarelli, Carlo Perla and Rosanna Tofalo

Foods 2022, 11(18), 2910; https://doi.org/10.3390/foods11182910 - 19 Sep 2022

Cited by 2 | Viewed by 1299

Abstract

Kluyveromyces marxianus has the ability to contribute to the aroma profile of foods and beverages since it is able to produce several volatile organic compounds (VOCs). In this study, 8 dairy K. marxianus strains, previously selected for their adhesion properties, were tested for [...] Read more.

Kluyveromyces marxianus has the ability to contribute to the aroma profile of foods and beverages since it is able to produce several volatile organic compounds (VOCs). In this study, 8 dairy K. marxianus strains, previously selected for their adhesion properties, were tested for VOCs production when grown in different conditions: planktonic, biofilm-detached, and MATS forming-cells. It was shown that biofilm-detached cells were mainly able to produce higher alcohols (64.57 mg/L), while esters were mainly produced by planktonic and MATS forming-cells (117.86 and 94.90 mg/L, respectively). Moreover, K. marxianus biofilm-detached cells were able to produce VOCs with flavor and odor impacts, such as ketons, phenols, and terpenes, which were not produced by planktonic cells. In addition, specific unique compounds were associated to the different conditions tested. Biofilm-detached cells were characterized by the production of 9 unique compounds, while planktonic and MATS forming-cells by 7 and 12, respectively. The obtained results should be exploited to modulate the volatilome of foods and beverages and improve the production of certain compounds at the industrial level. Further studies will be carried out to better understand the genetic mechanisms underlying the metabolic pathways activated under different conditions. Full article

(This article belongs to the Special Issue Exploitation of Yeasts and Mould Biodiversity to Improve Quality and Safety of Fermented Foods)

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20 pages, 2200 KiB

Open AccessArticle

Food Safety Awareness and Opinions in China: A Social Network Analysis Approach

by Lei Xia, Bo Chen, Kyle Hunt, Jun Zhuang and Cen Song

Foods 2022, 11(18), 2909; https://doi.org/10.3390/foods11182909 - 19 Sep 2022

Cited by 3 | Viewed by 2635

Abstract

Over recent years, food safety has garnered widespread attention and concern from society. Concurrently, social media sites and online forums have become popular platforms to disseminate news, share opinions, and connect with one’s social network. In this research, we focus on the intersection [...] Read more.

Over recent years, food safety has garnered widespread attention and concern from society. Concurrently, social media sites and online forums have become popular platforms to disseminate news, share opinions, and connect with one’s social network. In this research, we focus on the intersection of food safety and online social networking by utilizing natural language processing techniques and social network analysis to study public opinions related to food safety. Using real data collected from a popular Chinese question-and-answer platform, we first identify hot topics related to food safety, and then analyze the emotional state of users in each community (i.e., users communicating about the same topic) to understand the public’s sentiment related to different food safety topics. We proceed by forming semantic networks to analyze the characteristics of food safety opinion networks. Our results show that Internet users form modular communities, each with differences in topics of concern and emotional states of community users. Users focus on a wide range of topics, showing that overall, food safety awareness is increasing. This paper provides novel insights that can help interested stakeholders monitor the discussions and opinions related to food safety. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)

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13 pages, 3820 KiB

Open AccessArticle

Isolation and Mechanistic Characterization of a Novel Zearalenone-Degrading Enzyme

by Jian Ji, Jian Yu, Wei Xu, Yi Zheng, Yinzhi Zhang and Xiulan Sun

Foods 2022, 11(18), 2908; https://doi.org/10.3390/foods11182908 - 19 Sep 2022

Cited by 4 | Viewed by 1552

Abstract

Zearalenone (ZEN) and its derivatives pose a serious threat to global food quality and animal health. The use of enzymes to degrade mycotoxins has become a popular method to counter this threat. In this study, Aspergillus niger ZEN-S-FS10 extracellular enzyme solution with ZEN-degrading [...] Read more.

Zearalenone (ZEN) and its derivatives pose a serious threat to global food quality and animal health. The use of enzymes to degrade mycotoxins has become a popular method to counter this threat. In this study, Aspergillus niger ZEN-S-FS10 extracellular enzyme solution with ZEN-degrading effect was separated and purified to prepare the biological enzyme, FSZ, that can degrade ZEN. The degradation rate of FSZ to ZEN was 75–80% (pH = 7.0, 28 °C). FSZ can function in a temperature range of 28–38 °C and pH range of 2.0–7.0 and can also degrade ZEN derivatives (α-ZAL, β-ZOL, and ZAN). According to the enzyme kinetics fitting, ZEN has a high degradation rate. FSZ can degrade ZEN in real samples of corn flour. FSZ can be obtained stably and repeatedly from the original strain. One ZEN degradation product was isolated: FSZ−P(C₁₈H26O₄), with a relative molecular weight of 306.18 g/mol. Amino-acid-sequencing analysis revealed that FSZ is a novel enzyme (homology < 10%). According to the results of molecular docking, ZEN and ZAN can utilize their end-terminal carbonyl groups to bind FSZ residues PHE307, THR55, and GLU129 for a high-degradation rate. However, α-ZAL and β-ZOL instead contain hydroxyl groups that would prevent binding to GLU129; thus, the degradation rate is low for these derivatives. Full article

(This article belongs to the Special Issue Application of Enzyme Engineering in Food)

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12 pages, 1317 KiB

Open AccessArticle

Preliminary Assessment of Repellency and Toxicity of Essential Oils against Sitophilus zeamais Motschulsky (Coleoptera: Curculionidae) on Stored Organic Corn Grains

by Sawo Eesiah, Jianmei Yu, Beatrice Dingha, Barbara Amoah and Nona Mikiashvili

Foods 2022, 11(18), 2907; https://doi.org/10.3390/foods11182907 - 19 Sep 2022

Cited by 6 | Viewed by 2503

Abstract

Insect infestation of cereal grains during post-harvest storage not only causes significant grain loss, but also reduces grain quality and makes grains more susceptible to mold infection. Synthetic pesticides are banned from being used in organic grain storage setting due to their high [...] Read more.

Insect infestation of cereal grains during post-harvest storage not only causes significant grain loss, but also reduces grain quality and makes grains more susceptible to mold infection. Synthetic pesticides are banned from being used in organic grain storage setting due to their high toxicity. The main insect damaging stored corn grains is maize weevil, Sitophilus zeamais Motschulsky (Coleoptera: Curculionidae). The purpose of this study was to evaluate insect repellency and insecticidal potentials of some generally recognized as safe (GRAS) essential oils (EOs) (including cinnamon, clove, thyme, oregano, and orange terpene oils) at concentrations of 1–20% against the maize weevil using an olfactometer and a simulated fumigation method, respectively. The olfactory tests show that cinnamon oil had the highest repellency (90%) to the weevils among the EOs tested. The insecticidal activity study indicates that maize weevil mortality increased with EO concentration and storage time with cinnamon, clove, and thyme oils being more effective. No weevil death was observed at 1% EOs; weevil mortality was 3.3–36% at 5%, which varied with the type of EO and storage time. At 10% or higher concentrations, all tested EO showed comparable or higher insecticidal activity than pirimiphos methyl-positive control at its recommended concentration (5 mg/kg corn). No significant increase in weevil mortality was observed with further increase in EO concentration, with exceptions of oregano oil and thyme oil. The highest weevil mortality levels were observed at week 7 for 15% cinnamon oil (100%) and eugenol (100%), followed by 20% thyme oil (93%). The study indicates that some EOs have great potential to serve as synthetic insecticide alternatives to protect organic corn grains from maize weevil damage during storage. This is important to food security, safety and environmental health. Full article

(This article belongs to the Topic Recent Advances in Application of Essential Oil and other Νatural Εxtracts in Food Industry)

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12 pages, 2003 KiB

Open AccessArticle

A Molecularly Imprinted Polymer-Based Thermal Sensor for the Selective Detection of Melamine in Milk Samples

by Manlio Caldara, Joseph W. Lowdon, Jeroen Royakkers, Marloes Peeters, Thomas J. Cleij, Hanne Diliën, Kasper Eersels and Bart van Grinsven

Foods 2022, 11(18), 2906; https://doi.org/10.3390/foods11182906 - 19 Sep 2022

Cited by 14 | Viewed by 2746

Abstract

In recent years, melamine-sensing technologies have increasingly gained attention, mainly due to the misuse of the molecule as an adulterant in milk and other foods. Molecularly imprinted polymers (MIPs) are ideal candidates for the recognition of melamine in real-life samples. The prepared MIP [...] Read more.

In recent years, melamine-sensing technologies have increasingly gained attention, mainly due to the misuse of the molecule as an adulterant in milk and other foods. Molecularly imprinted polymers (MIPs) are ideal candidates for the recognition of melamine in real-life samples. The prepared MIP particles were incorporated into a thermally conductive layer via micro-contact deposition and its response towards melamine was analyzed using the heat-transfer method (HTM). The sensor displayed an excellent selectivity when analyzing the thermal response to other chemicals commonly found in foods, and its applicability in food safety was demonstrated after evaluation in untreated milk samples, demonstrating a limit of detection of 6.02 μM. As the EU/US melamine legal limit in milk of 2.5 mg/kg falls within the linear range of the sensor, it can offer an innovative solution for routine screening of milk samples in order to detect adulteration with melamine. The results shown in this work thus demonstrate the great potential of a low-cost thermal platform for the detection of food adulteration in complex matrices. Full article

(This article belongs to the Special Issue Emerging Detection Techniques for Contaminants in Food Science)

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10 pages, 595 KiB

Open AccessArticle

Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour

by Laura Gazza, Elena Galassi, Francesca Nocente, Chiara Natale and Federica Taddei

Foods 2022, 11(18), 2905; https://doi.org/10.3390/foods11182905 - 19 Sep 2022

Cited by 5 | Viewed by 1612

Abstract

The increased demand for healthier foods, the recognition of dry pasta as an ideal carrier of functional ingredients, and the current interest for ancient wheats such as einkorn motivated the present research. Two varieties of Triticum monococcum, namely cv Norberto and the [...] Read more.

The increased demand for healthier foods, the recognition of dry pasta as an ideal carrier of functional ingredients, and the current interest for ancient wheats such as einkorn motivated the present research. Two varieties of Triticum monococcum, namely cv Norberto and the free-threshing cv Hammurabi, were milled by ultra-fine milling process (micronization) to produce wholegrain spaghetti. Einkorn pasta was assessed in terms of technological and biochemical properties and cooking and sensorial quality and compared to durum wheat semolina pasta. Wholewheat einkorn pasta showed a threefold increase in total dietary fibre content as well as in total antioxidant capacity in comparison to the control. The level of resistant starch in cv Norberto resulted significantly higher respect to semolina and einkorn cv Hammurabi pasta. Despite the very weak einkorn gluten network, the sensory and instrumental assessment of pasta quality highlighted that einkorn spaghetti presented good sensorial properties related to their technological quality, in particular, for the overall judgment and firmness. Cultivar Hammurabi emerged as the preeminent compromise on the basis of technological performances together with chemical and sensorial aspects. Full article

(This article belongs to the Special Issue Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity)

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16 pages, 2174 KiB

Open AccessArticle

Ultrasound-Assisted Extraction of Phenolic Compounds from Adenaria floribunda Stem: Economic Assessment

by Miguel Lopeda-Correa, Beatriz E. Valdés-Duque and J. Felipe Osorio-Tobón

Foods 2022, 11(18), 2904; https://doi.org/10.3390/foods11182904 - 19 Sep 2022

Cited by 7 | Viewed by 1584

Abstract

Adenaria floribunda is a native species found in tropical regions of South America used as a traditional medicine. Ultrasound-assisted extraction (UAE) is an extraction process known to increase the extraction yield, reduce extraction times, and use low temperatures. This study aims to obtain [...] Read more.

Adenaria floribunda is a native species found in tropical regions of South America used as a traditional medicine. Ultrasound-assisted extraction (UAE) is an extraction process known to increase the extraction yield, reduce extraction times, and use low temperatures. This study aims to obtain water-based extracts from A. floribunda stems using UAE, hot water extraction (HWE), and Soxhlet extraction and perform an economic analysis. The global extraction yield (GEY) and total phenolic compounds (TPC) of extracts ranged from 5.24% to 10.48% and from 1.9 ± 0.44 mg GAE g⁻¹ DW to 6.38 ± 0.28 mg GAE g⁻¹, respectively. Gallic acid, catechin, and ferulic acid were identified in the extract using HPLC-UV. Results indicate that Soxhlet extraction has the best performance regarding GEY and TPC. However, after performing an economic assessment, the cost of manufacturing (COM) of Soxhlet extraction (US$ 5.8 flask⁻¹) was higher than the UAE (US$ 3.86 flask⁻¹) and HWE (US$ 3.92 flask⁻¹). The sensitivity results showed that obtaining extracts from A. floribunda by UAE and HWE is economically feasible when the selling price is above US$ 4 flask⁻¹. Soxhlet extraction is a feasible technique when the selling price is above US$ 7 flask⁻¹. Full article

(This article belongs to the Special Issue Green Extraction Processes for Obtaining Bioactive Substances for Food Processing)

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24 pages, 3171 KiB

Open AccessReview

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

by Xin Li, Renyu Zhang, Mohammad Mahbubul Hassan, Zhe Cheng, John Mills, Chengli Hou, Carolina E. Realini, Li Chen, Li Day, Xiaochun Zheng, Dequan Zhang and Talia M. Hicks

Foods 2022, 11(18), 2903; https://doi.org/10.3390/foods11182903 - 19 Sep 2022

Cited by 9 | Viewed by 6110

Abstract

Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide [...] Read more.

Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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11 pages, 1312 KiB

Open AccessArticle

Composition and Antioxidant Activity of Anthocyanins and Non-Anthocyanin Flavonoids in Blackberry from Different Growth Stages

by Jing Li, Chong Shi, Dongbei Shen, Tianyu Han, Wenlong Wu, Lianfei Lyu and Weilin Li

Foods 2022, 11(18), 2902; https://doi.org/10.3390/foods11182902 - 18 Sep 2022

Cited by 9 | Viewed by 2293

Abstract

The high nutritional value and unique flavor of blackberries make them a popular food choice among consumers. Anthocyanin content (AC) and non-anthocyanin flavonoid content (NAFC) are important functional components in blackberry. We tested the AC, NAFC, and antioxidant activities of two blackberry—Ningzhi 1 [...] Read more.

The high nutritional value and unique flavor of blackberries make them a popular food choice among consumers. Anthocyanin content (AC) and non-anthocyanin flavonoid content (NAFC) are important functional components in blackberry. We tested the AC, NAFC, and antioxidant activities of two blackberry—Ningzhi 1 and Hull—during the following ripening stages: green-fruit stage (GFS), color-turning stage (CTS), reddening stage (RDS), and ripening stage (RPS). The results showed that NAFC decreased and AC increased gradually during the ripening stages. The NAFC of Hull blackberry was the highest during GFS (889.74 μg/g), while the AC of Ningzhi 1 blackberry was the highest during RPS (1027.08 μg/g). NAFC was the highest at the initial stage and gradually decreased with ripening. Anthocyanin accumulation mainly occurred during the later ripening stages. These results provide a reference for comparing the NAFC, AC, and antioxidant activity of Ningzhi 1 and Hull and their changes during different ripening stages. Full article

(This article belongs to the Section Food Nutrition)

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16 pages, 3571 KiB

Open AccessArticle

Separation of Dimethyl Sulfide from Wort by Multi-Layer Centrifugal Film Method

by Xiaoyong Dai, Pengyu Wang, Wei Wu, Haoyu Wang, Qing Xu and Zhanyong Li

Foods 2022, 11(18), 2901; https://doi.org/10.3390/foods11182901 - 18 Sep 2022

Cited by 4 | Viewed by 1440

Abstract

Installing a separation device for undesirable volatile substances represented by dimethyl sulfide (DMS) in wort boiling systems is a common way to reduce the thermal stress and maintain the beer’s flavor stability (characterized by the thiobarbituric acid (TBA) value), but most of these [...] Read more.

Installing a separation device for undesirable volatile substances represented by dimethyl sulfide (DMS) in wort boiling systems is a common way to reduce the thermal stress and maintain the beer’s flavor stability (characterized by the thiobarbituric acid (TBA) value), but most of these separation devices need to provide additional vacuum or primary thermal energy. This research shows that it can produce self-evaporation that consumes its own sensible heat when wort is in the state of turbulent film. Therefore, a new gas-liquid separation system named the multilayer centrifugal film-forming device (similar to the spinning cone column (SCC)) is proposed, which can strengthen self-evaporation through wort turbulent film and create gas phase conditions for the separation of undesirable volatile substances. The results show that up to 91.6% of the content of DMS in wort could be significantly removed by centrifugal film self-evaporation. The TBA value of wort was reduced by more than 15%, and the wort was not found to be oxidized. Compared with the traditional boiling method, the multi-layer centrifugal film-forming device can significantly save primary energy consumption and reduce energy consumption by 216.4 kJ per liter of wort during the boiling and cooling process. Full article

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

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10 pages, 2446 KiB

Open AccessArticle

A Smartphone Colorimetric Sensor Based on Pt@Au Nanozyme for Visual and Quantitative Detection of Omethoate

by Biao Zhang, Ruofan Zhou, Huiqi Zhang, Danfeng Cai, Xiaodong Lin, Yihan Lang, Yulou Qiu, Xuping Shentu, Zihong Ye and Xiaoping Yu

Foods 2022, 11(18), 2900; https://doi.org/10.3390/foods11182900 - 18 Sep 2022

Cited by 8 | Viewed by 2697

Abstract

A smartphone colorimetric sensor based on the Pt@Au nanozyme was successfully developed for the visual and quantitative detection of omethoate in fruit and vegetables. The anti-omethoate antibody was conjugated on the surface of the Pt@Au nanozyme as a catalytic functional signal probe, and [...] Read more.

A smartphone colorimetric sensor based on the Pt@Au nanozyme was successfully developed for the visual and quantitative detection of omethoate in fruit and vegetables. The anti-omethoate antibody was conjugated on the surface of the Pt@Au nanozyme as a catalytic functional signal probe, and coating antigen conjugated on the surface of magnetic polystyrene microspheres (MPMs) was used as a separation capture probe. In the sensing system, when the catalytic functional signal probe was combined with a separation capture probe containing no omethoate, the visible blue color appeared with the addition of tetramethylbenzidine (TMB) chromogenic solution, and the maximum B value of the sensing system was obtained via the smartphone. With increasing concentrations of omethoate, the visualization of the sensing system decreased, and the B-value obtained via the smartphone dropped. Under optimal detection conditions, the omethoate could be detected in a linear range of 0.5–50 μg/L (R² = 0.9965), with a detection limit of 0.01 μg/L. The accuracy and reliability of the detection results of this colorimetric sensor were successfully confirmed by enzyme linked immunosorbent assay (ELISA) and gas chromatography. This colorimetric sensor provides a technical reference and potential strategy for the immunoassay of hazard factors in resource-scarce laboratories. Full article

(This article belongs to the Special Issue Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety)

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