Foods

16 pages, 3602 KiB

Open AccessArticle

Purification, Identification and Molecular Docking of Immunomodulatory Peptides from the Heads of Litopenaeus vannamei

by Weiwei Jiang, Keyu Ren, Zhiyan Yang, Zhou Fang, Yan Li, Xi Xiang and Yishan Song

Foods 2022, 11(20), 3309; https://doi.org/10.3390/foods11203309 - 21 Oct 2022

Cited by 3 | Viewed by 1838

Abstract

In order to realize the high-value utilization of Litopenaeus vannamei (L. vannamei) heads, immunomodulatory peptides were prepared from the enzymatic hydrolysate of L. vannamei heads, and the action mechanism of immunomodulatory peptides was determined by molecular docking. The results showed that [...] Read more.

In order to realize the high-value utilization of Litopenaeus vannamei (L. vannamei) heads, immunomodulatory peptides were prepared from the enzymatic hydrolysate of L. vannamei heads, and the action mechanism of immunomodulatory peptides was determined by molecular docking. The results showed that six proteases were used to hydrolyze L. vannamei head proteins, with the animal protease hydrolysate exhibiting the highest macrophage relative proliferation rate (MRPR). The enzymatic products were then sequentially purified by ultrafiltration, Sephadex G-15 gel chromatography, identified by liquid chromatography-mass spectrometry (LC-MS/MS), and finally selected for six immunomodulatory peptides (PSPFPYFT, SAGFPEGF, GPQGPPGH, QGF, PGMR, and WQR). These peptides maintained good immune activity under heat treatment, pH treatment, and in vitro gastrointestinal digestion. Molecular docking analysis indicated that these peptides showed great binding to both toll-like receptor 2 and 4 (TLR2 and TLR4/MD-2), leading to immunomodulation. The discarded L. vannamei heads in this article are considered to be promising food-borne immunomodulators that contribute to enhancing the immune function of the body. Full article

(This article belongs to the Special Issue Advances in Aquatic Food Processing By-Products)

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15 pages, 2215 KiB

Open AccessArticle

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

by Hoonhee Seo, Saebim Lee, Hyuna Park, Sujin Jo, Sukyung Kim, Md Abdur Rahim, Asad Ul-Haq, Indrajeet Barman, Youngkyoung Lee, Ayoung Seo, Mijung Kim, Il-yun Jung and Ho-Yeon Song

Foods 2022, 11(20), 3308; https://doi.org/10.3390/foods11203308 - 21 Oct 2022

Cited by 1 | Viewed by 1695

Abstract

As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop [...] Read more.

As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop in Gochang-gun, Korea. Physicochemical characteristics of vinegar, organic acid analysis, microbial community analysis, and electronic tongue analysis were explored while fermenting the vinegar for 70 days under eight fermentation conditions according to the concentration of bokbunja liquid (100% or 50%), type of fermenter (porcelain jar or stainless container), and fermentation environment (natural outdoor conditions or temperature/oxygen controlled). As a result, distinct microbial community patterns were found in the stage of acetic acid fermentation and, accordingly, this fermentation of Gochang vinegar is classified into three categories. Vinegar prepared by the traditional method of outdoor fermentation using jars showed characteristics of “Acetobacter (42.1%)/Lactobacillus (56.9%) fusion fermentation”. Under conditions where oxygen and temperature were controlled indoors using jars, characteristics of “Komagataeibacter (90.2%) fermentation” were found. “Lactobacillus (92.2%) fermentation” characteristics were discovered under natural outdoor conditions using stainless steel containers. These fermentation pattern differences were related to taxonomic phylogenetic diversity, which was also considered involved in determining organic acid production and taste. These results will be helpful as a scientific basis for understanding the fermentation characteristics of Gochang vinegar and developing high-value-added traditional vinegar products. Full article

(This article belongs to the Special Issue Current Research of Lactic Acid Bacteria in Fermented Foods)

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25 pages, 1774 KiB

Open AccessReview

Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

by Abdul Mueed, Sahar Shibli, Sameh A. Korma, Philippe Madjirebaye, Tuba Esatbeyoglu and Zeyuan Deng

Foods 2022, 11(20), 3307; https://doi.org/10.3390/foods11203307 - 21 Oct 2022

Cited by 16 | Viewed by 5825

Abstract

Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial [...] Read more.

Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better. Full article

(This article belongs to the Special Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods)

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11 pages, 2298 KiB

Open AccessArticle

Heterologous Expression of the Lactobacillus sakei Multiple Copper Oxidase to Degrade Histamine and Tyramine at Different Environmental Conditions

by Xiaofu Wang, Yunsong Zhao, Sufang Zhang, Xinping Lin, Huipeng Liang, Yingxi Chen and Chaofan Ji

Foods 2022, 11(20), 3306; https://doi.org/10.3390/foods11203306 - 21 Oct 2022

Cited by 6 | Viewed by 1510

Abstract

Biogenic amines (BAs) are produced by microbial decarboxylation in various foods. Histamine and tyramine are recognized as the most toxic of all BAs. Applying degrading amine enzymes such as multicopper oxidase (MCO) is considered an effective method to reduce BAs in food systems. [...] Read more.

Biogenic amines (BAs) are produced by microbial decarboxylation in various foods. Histamine and tyramine are recognized as the most toxic of all BAs. Applying degrading amine enzymes such as multicopper oxidase (MCO) is considered an effective method to reduce BAs in food systems. This study analyzed the characterization of heterologously expressed MCO from L. sakei LS. Towards the typical substrate 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the optimal temperature and pH for recombinant MCO (rMCO) were 25 °C and 3.0, respectively, with the specific enzyme activity of 1.27 U/mg. Then, the effect of different environmental factors on the degrading activity of MCO towards two kinds of BAs was investigated. The degradation activity of rMCO is independent of exogenous copper and mediators. Additionally, the oxidation ability of rMCO was improved for histamine and tyramine with an increased NaCl concentration. Several food matrices could influence the amine-oxidizing activity of rMCO. Although the histamine-degrading activities of rMCO were affected, this enzyme reached a degradation rate of 28.1% in the presence of surimi. Grape juice improved the tyramine degradation activity of rMCO by up to 31.18%. These characteristics of rMCO indicate that this enzyme would be a good candidate for degrading toxic biogenic amines in food systems. Full article

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

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10 pages, 3119 KiB

Open AccessArticle

A Novel Metabolite as a Hapten to Prepare Monoclonal Antibodies for Rapid Screening of Quinoxaline Drug Residues

by Wanyao Song, Mengyu Luo, Huaming Li, Jiaxu Xiao, Xiuping He, Jixiang Liang and Dapeng Peng

Foods 2022, 11(20), 3305; https://doi.org/10.3390/foods11203305 - 21 Oct 2022

Cited by 4 | Viewed by 1271

Abstract

Quinoxalines (Qx) are chemically synthesized antibacterial drugs with strong antibacterial and growth-promoting effects. Qx is heavily abused by farmers, resulting in large residues in animal-derived foods, which pose a serious threat to human health. Desoxyquinoxalines (DQx), which have the highest residue levels, have [...] Read more.

Quinoxalines (Qx) are chemically synthesized antibacterial drugs with strong antibacterial and growth-promoting effects. Qx is heavily abused by farmers, resulting in large residues in animal-derived foods, which pose a serious threat to human health. Desoxyquinoxalines (DQx), which have the highest residue levels, have been identified as the major toxicant and have become a new generation of residue markers. In this study, we prepared monoclonal antibodies (mAb) based on a new generation metabolite (desoxymequindox, DMEQ) and establish an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for the rapid determination of Qx residues in food. The mAb exhibited high sensitivity with half maximal inhibitory concentration (IC₅₀) and a linear range of 2.84 µg/L and 0.8–12.8 µg/L, respectively. Additionally, the cross-reactivity (CR) of the mAb showed that it recognized multiple DQx to varying levels. The limits of detection (LOD), limits of quantification (LOQ), and recoveries for the ic-ELISA assay of pork, swine liver, swine kidney, chicken, and chicken liver were 0.48–0.58 µg/kg, 0.61–0.90 µg/kg, and 73.7–107.8%, respectively, and the coefficients of variation (CV) were less than 11%. The results of the ic-ELISA showed a good correlation with LC–MS/MS in animal-derived foods. This suggests that this analytical method can be used for the rapid screening of QX residues. Full article

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

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46 pages, 1105 KiB

Open AccessReview

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

by Alaa Abou Dib, Jean Claude Assaf, André El Khoury, Sami El Khatib, Mohamed Koubaa and Nicolas Louka

Foods 2022, 11(20), 3304; https://doi.org/10.3390/foods11203304 - 21 Oct 2022

Cited by 5 | Viewed by 2680

Abstract

Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest [...] Read more.

Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact. Full article

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

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21 pages, 10187 KiB

Open AccessArticle

Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases

by Wedad Q. AL-Bukhaiti, Sam Al-Dalali, Anwar Noman, Silin Qiu, Sherif M. Abed and Sheng-Xiang Qiu

Foods 2022, 11(20), 3303; https://doi.org/10.3390/foods11203303 - 21 Oct 2022

Cited by 8 | Viewed by 1363

Abstract

Optimization of the enzymolysis process for preparing peanut protein hydrolysates using alcalase and trypsin was performed by employing the central composite design (CCD) of response surface methodology (RSM). The independent variables were solid-to-liquid ratio (S/L), enzyme-to-substrate ratio (E/S), pH, and reaction temperature, while [...] Read more.

Optimization of the enzymolysis process for preparing peanut protein hydrolysates using alcalase and trypsin was performed by employing the central composite design (CCD) of response surface methodology (RSM). The independent variables were solid-to-liquid ratio (S/L), enzyme-to-substrate ratio (E/S), pH, and reaction temperature, while the response variables were degree of hydrolysate (DH), α-amylase, and α-glucosidase inhibitory activity. The highest DH (22.84% and 14.63%), α-amylase inhibition (56.78% and 40.80%), and α-glucosidase inhibition (86.37% and 86.51%) were obtained under optimal conditions, which were S/L of 1:26.22 and 1:30 w/v, E/S of 6% and 5.67%, pH of 8.41 and 8.56, and temperature of 56.18 °C and 58.75 °C at 3 h using alcalase (AH) and trypsin (TH), respectively. Molecular weight distributions of peanut protein hydrolysates were characterized by SDS-PAGE, which were mostly ˂10 kDa for both hydrolysates. Lyophilized AH and TH had IC₅₀ values of 6.77 and 5.86 mg/mL for α-amylase inhibitory activity, and 6.28 and 5.64 mg/mL for α-glucosidase inhibitory activity. The IC₅₀ of AH and TH against DPPH radical was achieved at 4.10 and 3.20 mg/mL and against ABTS radical at 2.71 and 2.32 mg/mL, respectively. The obtained hydrolysates with antidiabetic activity could be utilized as natural alternatives to synthetic antidiabetics, particularly in food and pharmaceutical products. Full article

(This article belongs to the Section Food Nutrition)

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14 pages, 2495 KiB

Open AccessArticle

The Effect of Indole-3-Lactic Acid from Lactiplantibacillus plantarum ZJ316 on Human Intestinal Microbiota In Vitro

by Qingqing Zhou, Zuorui Xie, Danli Wu, Lingli Liu, Yongqing Shi, Ping Li and Qing Gu

Foods 2022, 11(20), 3302; https://doi.org/10.3390/foods11203302 - 21 Oct 2022

Cited by 6 | Viewed by 2848

Abstract

Microbiota-derived tryptophan metabolites are essential signals for maintaining gut homeostasis, yet the potential contribution to modulating gut microbiota has been rarely investigated. In this study, Lactiplantibacillus plantarum ZJ316 (CCTCC No. M 208077) with a high production (43.14 μg/mL) of indole-3-lactic acid (ILA) was [...] Read more.

Microbiota-derived tryptophan metabolites are essential signals for maintaining gut homeostasis, yet the potential contribution to modulating gut microbiota has been rarely investigated. In this study, Lactiplantibacillus plantarum ZJ316 (CCTCC No. M 208077) with a high production (43.14 μg/mL) of indole-3-lactic acid (ILA) was screened. ILA with 99.00% purity was prepared by macroporous resin, Sephadex G–25 and reversed-phase high-performance liquid chromatography. Purified ILA can effectively inhibit foodborne pathogens such as Salmonella spp., Staphylococcus spp., Escherichia coli and Listeria monocytogenes. In an in vitro model of the human gut microbiota, a medium-dose ILA (172 mg/L) intervention increased the average relative abundance of phyla Firmicutes and Bacteroidota by 9.27% and 15.38%, respectively, while Proteobacteria decreased by 14.36% after 24 h fermentation. At the genus level, the relative abundance of Bifidobacterium and Faecalibacterium significantly increased to 5.36 ± 2.31% and 2.19 ± 0.77% (p < 0.01), respectively. Escherichia and Phascolarctobacterium decreased to 16.41 ± 4.81% (p < 0.05) and 2.84 ± 1.02% (p < 0.05), respectively. Intestinal short-chain fatty acids, especially butyric acid, were significantly increased (2.98 ± 0.72 µmol/mL, p < 0.05) and positively correlated with Oscillospira and Collinsella. Overall, ILA has the potential to regulate the gut microbiota, and an in-depth understanding of the relationship between tryptophan metabolites and gut microbiota is needed in the future. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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10 pages, 1481 KiB

Open AccessArticle

Dietary Supplementation with Epicatechin Improves Intestinal Barrier Integrity in Mice

by Jin Wan, Li Zhang and Zheng Ruan

Foods 2022, 11(20), 3301; https://doi.org/10.3390/foods11203301 - 21 Oct 2022

Cited by 2 | Viewed by 1455

Abstract

Epicatechin (EPI) is a dietary flavonoid that is present in many foods and possesses various bioactivities. We assessed the effects of EPI supplementation on intestinal barrier integrity in mice. Thirty-six mice were assigned to three groups and fed a standard diet or a [...] Read more.

Epicatechin (EPI) is a dietary flavonoid that is present in many foods and possesses various bioactivities. We assessed the effects of EPI supplementation on intestinal barrier integrity in mice. Thirty-six mice were assigned to three groups and fed a standard diet or a standard diet supplemented with 50 or 100 mg EPI/kg (n = 12 per group). After 21 days of rearing, blood and intestinal samples were collected from eight randomly selected mice. Supplementation with 50 and 100 mg/kg EPI decreased (p < 0.05) the serum diamine oxidase activity and _D-lactic acid concentration and increased (p < 0.05) the duodenal, jejunal, and ileal abundance of tight junction proteins, such as occludin. Moreover, it lowered (p < 0.05) the duodenal, jejunal, and ileal tumor necrosis factor-α contents and enhanced (p < 0.05) the duodenal and jejunal catalase activities and ileal superoxide dismutase activity. Supplementation with a lower dose (50 mg/kg) decreased (p < 0.05) the ileal interleukin-1β content, whereas supplementation with a higher dose (100 mg/kg) increased (p < 0.05) the duodenal and jejunal glutathione peroxidase activities. Furthermore, supplementation with 50 and 100 mg/kg EPI decreased (p < 0.05) cell apoptosis, cleaved cysteinyl aspartate-specific proteinase-3 (caspase-3), and cleaved caspase-9 contents in the duodenum, jejunum, and ileum. In conclusion, EPI could improve intestinal barrier integrity in mice, thereby suppressing intestinal inflammation and oxidative stress and reducing cell apoptosis. Full article

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

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17 pages, 314 KiB

Open AccessReview

Bioactive Peptides Obtained from Legume Seeds as New Compounds in Metabolic Syndrome Prevention and Diet Therapy

by Kaja Kiersnowska and Anna Jakubczyk

Foods 2022, 11(20), 3300; https://doi.org/10.3390/foods11203300 - 21 Oct 2022

Cited by 4 | Viewed by 1537

Abstract

Currently, food is regarded not only as a source of nutrients, vitamins, and minerals but also as a source of bioactive compounds that can play a significant role in the prevention and diet therapy of many diseases. Metabolic syndrome (MS) is a complex [...] Read more.

Currently, food is regarded not only as a source of nutrients, vitamins, and minerals but also as a source of bioactive compounds that can play a significant role in the prevention and diet therapy of many diseases. Metabolic syndrome (MS) is a complex disorder defined as a set of interrelated factors that increase the risk of cardiovascular disease, atherosclerosis, type 2 diabetes, or dyslipidemia. MS affects not only adults but also children. Peptides are one of the compounds that exhibit a variety of bioactive properties. They are derived from food proteins, which are usually obtained through enzymatic hydrolysis or digestion in the digestive system. Legume seeds are a good source of bioactive peptides. In addition to their high protein content, they contain high levels of dietary fiber, vitamins, and minerals. The aim of this review is to present new bioactive peptides derived from legume seeds and showing inhibitory properties against MS. These compounds may find application in MS diet therapy or functional food production. Full article

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

15 pages, 8954 KiB

Open AccessArticle

The Effect of Ferulic Acid-Grafted Chitosan (FA-g-CS) on the Transmembrane Transport of Anthocyanins by sGLT1 and GLUT2

by Yi Ma, Xiaojiao Chen, Tiwei Diao, Yinjiang Leng, Xiaoqin Lai and Xin Wei

Foods 2022, 11(20), 3299; https://doi.org/10.3390/foods11203299 - 21 Oct 2022

Cited by 2 | Viewed by 1258

Abstract

This work aims to evaluate the effect of ferulic acid-grafted chitosan (FA-g-CS) on the interaction between anthocyanin (ANC) and sGLT1/GLUT2 and their functions in ANC transmembrane transport using Caco-2 cells. The transmembrane transport experiments of ANC showed its low transport efficiency [...] Read more.

This work aims to evaluate the effect of ferulic acid-grafted chitosan (FA-g-CS) on the interaction between anthocyanin (ANC) and sGLT1/GLUT2 and their functions in ANC transmembrane transport using Caco-2 cells. The transmembrane transport experiments of ANC showed its low transport efficiency (Papp < 10⁻⁶ cm/s), whereas the phenomenon of a significantly rise in anthocyanins transport efficiency was observed with the incubation of FA-g-CS (p < 0.05). In order to investigate the mechanism of FA-g-CS improving ANC transmembrane transport, Caco-2 cells were transfected with small interfering RNA (siRNA) specific for transporters sGLT1 and GLUT2, and incubated with ANC, FA-g-CS, or their combination. Subsequently, Western blot analyses and immunofluorescence staining were carried out to monitor the intracellular sGLT1 and GLUT2 levels. These siRNA-transfected cells, incubated with compounds, indicate that sGLT1 and GLUT2 participated in the ANC transmembrane transport and that FA-g-CS, ANC, or their combination enhance sGLT1/GLUT2 expression. In particular, Caco-2 cells incubated with both FA-g-CS and ANC show significantly increased sGLT1 or GLUT2 expression (>80%) compared with exclusively using FA-g-CS or ANC (<60%). Molecular docking results demonstrate that there is a good binding between FA-g-CS/ANC and sGLT1 or GLUT2. These results highlight that FA-g-CS promotes the transmembrane transport of ANC by influencing the interaction between ANC and sGLT1/GLUT2; the interaction between FA-g-CS and ANC could be another key factor that improves the bioavailability of ANC. Full article

(This article belongs to the Special Issue Active Ingredients Interactions in Natural Products from Foods)

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17 pages, 3055 KiB

Open AccessArticle

Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion

by Małgorzata Lasik-Kurdyś, Małgorzata Gumienna, Barbara Górna and Noranizan Mohd Adzahan

Foods 2022, 11(20), 3298; https://doi.org/10.3390/foods11203298 - 21 Oct 2022

Cited by 3 | Viewed by 2288

Abstract

Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the [...] Read more.

Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the main vinification parameters (alcohol, reducing sugars, acidity, total polyphenol content) as well biological activity (antioxidant activity, alpha-glucosidase inhibition potential) were determined. An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. The addition of green tea to the cherry wine significantly increased the total polyphenol content (up to 2.73 g GAE/L) and antioxidant activity (up to 22.07 mM TE/L), compared with the control wine. However, after in vitro digestion, a reduction in total polyphenols (53–64%) and antioxidant activity (38–45%) were noted. Wines fortified with green tea expressed a stronger inhibition effect on intestinal microflora growth, of which E. coli were the most sensitive microorganisms. The tea-derived bioactive compounds significantly increased the potential of alpha-glucosidase inhibition. The proposed wines could be a good alternative type of wine, with an increased polyphenol content and the potential to control the insulin response supporting therapy for diabetes. Full article

(This article belongs to the Section Food Nutrition)

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28 pages, 1817 KiB

Open AccessReview

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

by Meghana Srinivas, Orla O’Sullivan, Paul D. Cotter, Douwe van Sinderen and John G. Kenny

Foods 2022, 11(20), 3297; https://doi.org/10.3390/foods11203297 - 21 Oct 2022

Cited by 10 | Viewed by 5989

Abstract

The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining microbiological safety of fermented foods. In this context, it is crucial to study [...] Read more.

The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining microbiological safety of fermented foods. In this context, it is crucial to study these microbial communities to characterise fermented foods and the production processes involved. High Throughput Sequencing (HTS)-based methods such as metagenomics enable microbial community studies through amplicon and shotgun sequencing approaches. As the field constantly develops, sequencing technologies are becoming more accessible, affordable and accurate with a further shift from short read to long read sequencing being observed. Metagenomics is enjoying wide-spread application in fermented food studies and in recent years is also being employed in concert with synthetic biology techniques to help tackle problems with the large amounts of waste generated in the food sector. This review presents an introduction to current sequencing technologies and the benefits of their application in fermented foods. Full article

(This article belongs to the Special Issue State-of-the-Art in the Quality, Composition, Safety, Authenticity and Nutritional Values of Fermented Food)

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13 pages, 1777 KiB

Open AccessArticle

Metagenomics of Virus Diversities in Solid-State Brewing Process of Traditional Chinese Vinegar

by Zhen Yu, Yan Ma, Yingfen Guan, Yuanyuan Zhu, Ke Wang, Yuqin Wang, Peng Liu, Juan Chen and Yongjian Yu

Foods 2022, 11(20), 3296; https://doi.org/10.3390/foods11203296 - 21 Oct 2022

Cited by 5 | Viewed by 1406

Abstract

Traditional Chinese vinegar offers an exceptional flavor and rich nutrients due to its unique solid-state fermentation process, which is a multiple microbial fermentation system including various bacteria, fungi and viruses. However, few studies on the virus diversities in traditional Chinese vinegar have been [...] Read more.

Traditional Chinese vinegar offers an exceptional flavor and rich nutrients due to its unique solid-state fermentation process, which is a multiple microbial fermentation system including various bacteria, fungi and viruses. However, few studies on the virus diversities in traditional Chinese vinegar have been reported. In this paper, using Zhenjiang aromatic vinegar as a model system, we systemically explored the viral communities in the solid-state brewing process of traditional Chinese vinegar using bacterial and viral metagenomes. Results showed that the viral diversity in vinegar Pei was extensive and the virus communities varied along with the fermentation process. In addition, there existed some interactions between viral and bacterial communities. Moreover, abundant antibiotic resistance genes were found in viromes, indicating that viruses might protect fermentation bacteria strains from the stress of antibiotics in the fermentation environment. Remarkably, we identified abundant auxiliary carbohydrate metabolic genes (including alcohol oxidases, the key enzymes for acetic acid synthesis) from viromes, implying that viruses might participate in the acetic acid synthesis progress of the host through auxiliary metabolic genes. Taken together, our results indicated the potential roles of viruses in the vinegar brewing process and provided a new perspective for studying the fermentation mechanisms of traditional Chinese vinegar. Full article

(This article belongs to the Special Issue Quality and Safety Analysis of Cereal and Cereal-Based Products: Recent Advances and Future Trends)

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13 pages, 330 KiB

Open AccessArticle

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

by Olga Cwiková, Tomas Komprda, Viera Šottníková, Zdeněk Svoboda, Jana Simonová, Jan Slováček and Miroslav Jůzl

Foods 2022, 11(20), 3295; https://doi.org/10.3390/foods11203295 - 21 Oct 2022

Cited by 6 | Viewed by 2040

Abstract

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour [...] Read more.

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg⁻¹ (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg·g⁻¹) than its dry-processed, dry-roasted counterpart (42.5 mg·g⁻¹); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = −0.39, p < 0.05). It was concluded that from the consumers’ viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting. Full article

(This article belongs to the Special Issue Characterization and Quality Evaluation of Food and Beverages through Spectroscopy and Chemometrics)

14 pages, 523 KiB

Open AccessArticle

Comparative Study of the Nutritional Composition and Antioxidant Ability of Soups Made from Wild and Farmed Snakehead Fish (Channa Argus)

by Mengting Ren, Tao Yin, Juan You, Ru Liu, Qilin Huang and Shanbai Xiong

Foods 2022, 11(20), 3294; https://doi.org/10.3390/foods11203294 - 21 Oct 2022

Cited by 1 | Viewed by 1648

Abstract

In recent years, fish soup has become an important product for commercial processing of fish due to its health effects. In this study, nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed (hereafter FS and WS [...] Read more.

In recent years, fish soup has become an important product for commercial processing of fish due to its health effects. In this study, nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed (hereafter FS and WS soup, respectively). For the FS soup, the proximate composition of protein, fat, ash, free amino acids, and soluble peptides were 2.55%, 0.89%, 0.92%, 0.47%, and 0.62%, respectively. The total amino acid was 390.11 mg/ g, and the proportion of essential amino acid was 27.59%. The total fatty acid was 13.64 g/100 g, of which monounsaturated fatty acid was 5.78 g/100 g, n-6 polyunsaturated fatty acid 3.50 g/100 g, and n-3 polyunsaturated fatty acid 0.41 g/100 g, respectively. The contents of Zn and Ca were 9.04 mg/ kg and 1.13 mg/ g, respectively. The DPPH radical-scavenging ability, Fe²⁺ chelating ability, and hydroxyl radical-scavenging ability was 57.89%, 21.21%, and 25.61%, respectively. Overall, there was no obvious difference in the nutritional composition and antioxidant activity between the FS and WS soups. The protein content (1.90%) of the WS soup was relatively lower, but the total fatty acid (16.22 g/100 g), MUFA (7.17 g/100 g), and Zn (12.57 mg/ kg) contents were significantly higher. Full article

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

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2 pages, 177 KiB

Open AccessEditorial

New Strategies in Production and Product Quality Control of Fresh Meat

by Manuel Juárez

Foods 2022, 11(20), 3293; https://doi.org/10.3390/foods11203293 - 21 Oct 2022

Viewed by 1082

Abstract

Meat consumption continues to increase worldwide, especially in developing countries, and this trend is expected to persist in the future, as the per capita income of the countries continues to grow [...] Full article

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

10 pages, 963 KiB

Open AccessArticle

Pork Consumption Frequencies, Attitudes and Sensory Acceptance of Traditional Products in Lithuania

by Violeta Razmaitė, Rūta Šveistienė, Virginija Jatkauskienė and Artūras Šiukščius

Foods 2022, 11(20), 3292; https://doi.org/10.3390/foods11203292 - 20 Oct 2022

Cited by 6 | Viewed by 1699

Abstract

Finding a niche for the wider use of local pigs highlighted the need for information about consumer attitudes regarding pork and traditional products and the acceptability of fatter meat. With the aim to ascertain pork consumption frequency and Lithuanian consumer attitudes towards traditional [...] Read more.

Finding a niche for the wider use of local pigs highlighted the need for information about consumer attitudes regarding pork and traditional products and the acceptability of fatter meat. With the aim to ascertain pork consumption frequency and Lithuanian consumer attitudes towards traditional pork products, as well as acceptability of traditional sausages from the meat of Lithuanian White pigs, a questionnaire-based survey and consumer sensory tests were conducted. A total of 136 meat consumers participated in the study. Respondents reported that they consume fresh or processed pork from 1 to 10 times weekly. Male respondents were more familiar with Lithuanian local pig breeds, while female respondents demonstrated knowledge of pork products. Boomer generation (1946–1964) respondents mostly (χ² = 29.53, df = 10, p < 0.001) had pork at home compared with the respondents of younger generations. There were no significant differences in the blind sensory acceptance between sausages made in a traditional way and cold-smoked with different quantity of salt and commercial sausages of premium quality, while conventional hot-smoked sausages had lower (p < 0.001) overall acceptance. The highest (p < 0.005 and p < 0.01, respectively) acceptance for salt reduction in traditional sausages was demonstrated by the X generation (1965–1980) consumers compared with older boomer and subsequent Y (1965–1980) generations. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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27 pages, 2395 KiB

Open AccessReview

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

by Trinidad Perez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo and Teresa Antequera

Foods 2022, 11(20), 3291; https://doi.org/10.3390/foods11203291 - 20 Oct 2022

Cited by 9 | Viewed by 2892

Abstract

Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no [...] Read more.

Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been published in the last few years. This work aimed to review the most recent developments in the microencapsulation of fish oil and natural antioxidant compounds. The impact of the wall material and the procedures on the quality of the microencapsulates were preferably evaluated, while their addition to foods has only been studied in a few works. The homogenization technique, the wall–material ratio and the microencapsulation technique were also extensively studied. Microcapsules were mainly analyzed for size, microencapsulation efficiency, morphology and moisture, while in vitro digestion, flowing properties, yield percentage and Fourier transform infrared spectroscopy (FTIR) were used more sparingly. Findings highlighted the importance of optimizing the most influential variables of the microencapsulation procedure. Further studies should focus on extending the range of analytical techniques upon which the optimization of microcapsules is based and on addressing the consequences of the addition of microcapsules to food products. Full article

(This article belongs to the Special Issue Food Powders: Applications and Reconstitution-Properties)

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14 pages, 2681 KiB

Open AccessArticle

Calcium Binding Mechanism of Soybean Peptide with Histidine Alteration by Molecular Docking Analysis and Spectroscopic Methods

by Jing Gan, Xiao Kong, Ziqun Xiao, Yuhang Chen, Mengdi Du, Yan Wang, Zhenhua Wang, Yongqiang Cheng and Bo Xu

Foods 2022, 11(20), 3290; https://doi.org/10.3390/foods11203290 - 20 Oct 2022

Cited by 2 | Viewed by 1536

Abstract

Histidine (His) carries a unique heteroaromatic imidazole side chain and plays an irreplaceable role in peptides and proteins. With the current study, we aimed to determine the characteristics and functional activities of the bone density of soy peptide–calcium complexes in which a His [...] Read more.

Histidine (His) carries a unique heteroaromatic imidazole side chain and plays an irreplaceable role in peptides and proteins. With the current study, we aimed to determine the characteristics and functional activities of the bone density of soy peptide–calcium complexes in which a His residue was replaced by Leu (CBP-H). Soybean peptide (CBP-H) was chemically synthesized, the binding mechanism between CBP-H and calcium ions in combination was determined with bioinformatics and spectroscopy analysis, and the difference between CBP and CBP-H was investigated. Finally, we analyzed the effect of CBP and CBP-H on osteoblasts in vitro. The results showed that CBP-H could bind to calcium ions, and the calcium coordinated with the carboxyl groups of Asp and Glu in the peptide. The nitrogen atoms of the amino group and the oxygen atoms of the carboxyl group in CBP-H significantly contributed to the coordination with Ca²⁺. Furthermore, the binding capacity was 36.48 ± 0.09 mg/g, similar to CBP. However, both CBP and CBP-H could promote osteogenic activity, the activity of CBP-H was 127.147%, lower than CBP (121.777%). While it had the same ability to promote intracellular calcium concentration, CBP-H could upregulate 150.12% calcium ions into the intracellular, and the rate of the rise of CBP was 158.91%, further highlighting the potential of His residues for binding calcium and treating osteoporosis. Full article

(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Peptides Derived from Food)

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18 pages, 730 KiB

Open AccessArticle

Phenolic Composition, Antioxidant, Anti-Enzymatic, Antimicrobial and Prebiotic Properties of Prunus spinosa L. Fruits

by Mirjana Marčetić, Stevan Samardžić, Tijana Ilić, Dragana D. Božić and Bojana Vidović

Foods 2022, 11(20), 3289; https://doi.org/10.3390/foods11203289 - 20 Oct 2022

Cited by 10 | Viewed by 2273

Abstract

Blackthorn (Prunus spinosa L.) fruit is bluish-black wild fruit traditionally used in nutrition and medicine. It is recently gaining attention as a functional food and an underutilized source of bioactive compounds for application in the food and pharmaceutical industry. This study aimed [...] Read more.

Blackthorn (Prunus spinosa L.) fruit is bluish-black wild fruit traditionally used in nutrition and medicine. It is recently gaining attention as a functional food and an underutilized source of bioactive compounds for application in the food and pharmaceutical industry. This study aimed to assess the health-promoting potential of blackthorn fruits from Serbia by examining their chemical composition and in vitro biological activities. Phytochemical analysis of the blackthorn fruit extracts was performed using LC-DAD-ESI-MS. The total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) content, antioxidant capacity, and enzyme inhibitory activities were determined spectrophotometrically. The antimicrobial and prebiotic properties were tested using the broth microdilution method. Twenty-seven phenolics belonging to the classes of hydroxybenzoic and hydroxycinnamic acids derivatives, flavonoids, and anthocyanins were identified, with caffeoylquinic acid as the most abundant compound. Blackthorn extracts were characterized by notable TPCs, TFCs, and TACs, and free radical scavenging and reducing ability. The enzyme inhibitory effects (IC₅₀ = 0.43–2.16 mg/mL) were observed towards α-amylase, α-glucosidase, acetylcholinesterase, and tyrosinase. Blackthorn fruit extracts in a concentration-dependent manner (0.3–5 mg/mL) stimulated the growth of several probiotic microorganisms and their mixtures, especially the yeast Saccharomyces boulardii. Obtained results support further evaluation of the functional food potential of blackthorn fruit. Full article

(This article belongs to the Special Issue Functional Foods for Health—the Antioxidant and Anti-inflammatory Role of Fruits, Vegetables and Culinary Herbs)

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23 pages, 6976 KiB

Open AccessArticle

The Environmental Profile of Ecuadorian Export Banana: A Life Cycle Assessment

by Kevin Veliz, Leticia Chico-Santamarta and Angel D. Ramirez

Foods 2022, 11(20), 3288; https://doi.org/10.3390/foods11203288 - 20 Oct 2022

Cited by 1 | Viewed by 4101

Abstract

Ecuador is one of the largest banana exporters in the world. This sector generates wealth and employment in the country. Life cycle method tools support finding critical points and improvement measures in systems. In this study, the Ecuadorian banana is evaluated through life [...] Read more.

Ecuador is one of the largest banana exporters in the world. This sector generates wealth and employment in the country. Life cycle method tools support finding critical points and improvement measures in systems. In this study, the Ecuadorian banana is evaluated through life cycle assessment (LCA), including agriculture, packaging, transfer to the Port of Guayaquil, and transport to a foreign port. OpenLCA software was used, applying the Recipe Midpoint (H) V1.13 impact evaluation method and using primary data collected from a local producer and secondary data from Ecoinvent 3.6 databases, Agribalyse 3.0.1, and the literature. Functional units were established at three levels: “1 ton of Banana at-the-farm-gate”; “1 ton of Banana at-the-packaging-stage-gate”; and “1 ton of Banana at-the-port-of-destination”. The impact categories evaluated are climate change (GWP100), fossil depletion (FDP), freshwater eutrophication (FEP), marine eutrophication (MEP), ozone layer depletion (ODPinf), particulate matter formation (PMFP), formation of photochemical oxidants (POFP), and terrestrial acidification (TAP100). The carbon footprint (GWP100) of “Banana at-the-farm-gate”, “Banana at-the-packaging-stage-gate”, and “Banana at-the-foreign-port” ranged from 194 to 220, 342 to 352, and 615.41 to 625.44 kg CO₂-Eq/Ton banana, respectively. Hotspots of the system are the fertilizer field emissions, cardboard packaging, rachis disposal, and maritime transport. Improvement measures should focus on reducing the amount of fertilizers and developing circular alternatives for residual biomass valorization. Full article

(This article belongs to the Special Issue Food and Climate Change)

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22 pages, 1107 KiB

Open AccessReview

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

by Sunday J. Olakanmi, Digvir S. Jayas and Jitendra Paliwal

Foods 2022, 11(20), 3287; https://doi.org/10.3390/foods11203287 - 20 Oct 2022

Cited by 5 | Viewed by 2709

Abstract

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit [...] Read more.

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino acids, for example, lysine. Conversely, the protein and fibre contents of legume crops are between 20 and 35% and 15 and 35%, respectively, depending on the type and cultivar of the legume. The importance of protein-rich diets for the growth and development of body organs and tissues as well as the overall functionality of the body is significant. Thus, in the last two decades, there has been a greater interest in the studies on the utilization of legumes in bread production and how the incorporation impacts the quality characteristics of the bread and the breadmaking process. The addition of plant-based protein flours has been shown to produce an improved quality characteristic, especially the nutritional quality aspect of bread. The objective of this review is to synthesize and critically investigate the body of research on the impact of adding legume flours on the rheological attributes of dough and the quality and baking characteristics of bread. Full article

(This article belongs to the Special Issue Applications of Non-destructive Technologies for Food Quality and Safety)

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18 pages, 3870 KiB

Open AccessArticle

Fabrication of Chitosan/Hydroxyethyl Cellulose/TiO₂ Incorporated Mulberry Anthocyanin 3D-Printed Bilayer Films for Quality of Litchis

by Jinjie Luo, Guofeng Xia, Lizi Liu, Anping Ji and Qiang Luo

Foods 2022, 11(20), 3286; https://doi.org/10.3390/foods11203286 - 20 Oct 2022

Cited by 3 | Viewed by 1772

Abstract

In this study, a bilayer antibacterial chromogenic material was prepared using chitosan (CS) and hydroxyethyl cellulose (HEC) as inner substrate, mulberry anthocyanins (MA) as a natural tracer, and titanium dioxide nanoparticles (nano-TiO₂)/CS:HEC as a bacteriostatic agent for the outer layer. By [...] Read more.

In this study, a bilayer antibacterial chromogenic material was prepared using chitosan (CS) and hydroxyethyl cellulose (HEC) as inner substrate, mulberry anthocyanins (MA) as a natural tracer, and titanium dioxide nanoparticles (nano-TiO₂)/CS:HEC as a bacteriostatic agent for the outer layer. By investigating their apparent viscosity and suitability for 3D printing links, the optimal ratio of the substrates was determined to be CS:HEC = 3:3. Viscosity of the CH was moderate. The printing process was consistent and exhibited no breakage or clogging. The printed image was highly stable and not susceptible to collapse and diffusion. Scanning electron microscopy and infrared spectroscopy indicated that intermolecular binding between the substances exhibited good compatibility. Titanium dioxide nanoparticles (nano-TiO₂) were evenly distributed in the CH and no agglomeration was observed. The inner film fill rates affected the overall performance of the chromogenic material, with strong inhibitory effects against Escherichia coli and Staphylococcus aureus at different temperatures, as well as strong color stability. The experimental results indicated that the double-layer antibacterial chromogenic material can, to a certain extent, extend the shelf life of litchi fruit and determine the extent of its freshness. Therefore, from this study, we can infer that the research and development of active materials have a certain reference value. Full article

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

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13 pages, 1546 KiB

Open AccessArticle

Mixed-Strain Fermentation Conditions Screening of Polypeptides from Rapeseed Meal and the Microbial Diversity Analysis by High-Throughput Sequencing

by Wei Huang, Haining Xu, Jiayin Pan, Chunhua Dai, Benjamin Kumah Mintah, Mokhtar Dabbour, Rong Zhou, Ronghai He and Haile Ma

Foods 2022, 11(20), 3285; https://doi.org/10.3390/foods11203285 - 20 Oct 2022

Cited by 2 | Viewed by 1331

Abstract

Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterilized rapeseed meal was investigated. Mixed-fermentation of unsterilized rapeseed meal (ratio [...] Read more.

Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterilized rapeseed meal was investigated. Mixed-fermentation of unsterilized rapeseed meal (ratio of solid–liquid 1:1.2 g/mL) using Bacillus subtilis, Pediococcus acidilactici and Candida tropicalis (at 40 °C, for 3 days, with inoculation amount of 15% (w/w)) substantially increased the polypeptide content in rapeseed meal by 814.5% and decreased the glucosinolate content by 46.20%. The relationship between microbial diversity and physicochemical indicators showed that the improvement in polypeptide content was mainly caused by C. tropicalis (on the first day of fermentation) and B. subtilis (on the second day). Compared to raw rapeseed meal, the microbial diversity following the fermentation was significantly reduced, indicating that mixed-strain fermentation can inhibit the growth of miscellaneous bacteria. The study findings suggest that mixed-strain fermentation could be used to considerably increase the polypeptide content of unsterilized rapeseed meal, increasing the potential of rapeseed meal. Full article

(This article belongs to the Special Issue Dietary Proteases and Bioactive Proteins: Natural Source, Bioactivity and Characterization)

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12 pages, 284 KiB

Open AccessArticle

Factors Influencing Acceptance of Grasshoppers and Other Insects as Food: A Comparison between Two Cities in Malaysia

by See Meng Lim, Chai Nei Thien, Abdoul Karim Toure and Bee Koon Poh

Foods 2022, 11(20), 3284; https://doi.org/10.3390/foods11203284 - 20 Oct 2022

Cited by 3 | Viewed by 2375

Abstract

Entomophagy has recently sparked widespread attention worldwide. Although entomophagy is not a foreign dietary practice in Malaysia, acceptance of insects as food among Malaysians is still unclear. This study aimed to determine the acceptance of insects as food and its influencing factors among [...] Read more.

Entomophagy has recently sparked widespread attention worldwide. Although entomophagy is not a foreign dietary practice in Malaysia, acceptance of insects as food among Malaysians is still unclear. This study aimed to determine the acceptance of insects as food and its influencing factors among adults living in Klang Valley (Peninsular Malaysia) and Kuching, Sarawak (East Malaysia). A cross-sectional survey was conducted involving 292 adults from Klang Valley (n = 144) and Kuching (n = 148). Data was collected through self-administrated online questionnaires. Although most respondents (96.7%) had prior knowledge of people eating insects, only 30.1% of respondents accepted insects as food, and only 18.2% reported that they would be willing to include insects in their daily diet. There was no statistically significant difference in acceptance rates between Klang Valley and Kuching. The main factors influencing respondents’ acceptance of insects as food were insect texture, food safety issues and aversion toward insects. In conclusion, the acceptance of insects as food among adults in Klang Valley and Kuching is still low, with sensory characteristics, food safety and sentiments of distaste being the main barriers. Future studies involving insect tasting and in-depth focus group discussion are needed for deeper insights into the acceptance of insects as food. Full article

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

16 pages, 459 KiB

Open AccessArticle

Red and Processed Meat Consumption in Poland

by Katarzyna Stoś, Ewa Rychlik, Agnieszka Woźniak and Maciej Ołtarzewski

Foods 2022, 11(20), 3283; https://doi.org/10.3390/foods11203283 - 20 Oct 2022

Cited by 5 | Viewed by 2804

Abstract

The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020. The [...] Read more.

The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020. The frequency of consumption was assessed using Food Propensity Questionnaire data from 1831 adults in 2019–2020. Poles consumed 1.35 kg of unprocessed red meat and 1.96 kg of total processed meat per person per month in 2020. The consumption of red meat was lower than in the two previous decades; the consumption of processed meat fluctuated. Pork was the most commonly consumed red meat: 40% of adults consumed pork 2–3 times a week. Beef and other unprocessed red meat were most often consumed less than once a month (29.1%). Processed meat was often consumed: 37.8% of adults ate cold cuts, and 34.9% ate sausages and bacon 2–3 times a week. The consumption of red and processed meat in Poland was high and frequent. In particular, the consumption of processed meat exceeded the recommendations and might increase the risk of chronic diseases. It is necessary to implement activities aimed at reducing the consumption of red and processed meat in Poland. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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15 pages, 989 KiB

Open AccessArticle

Carvacrol Selective Pressure Allows the Occurrence of Genetic Resistant Variants of Listeria monocytogenes EGD-e

by Daniel Berdejo, Elisa Gayán, Elisa Pagán, Natalia Merino, Raúl Campillo, Rafael Pagán and Diego García-Gonzalo

Foods 2022, 11(20), 3282; https://doi.org/10.3390/foods11203282 - 20 Oct 2022

Cited by 1 | Viewed by 1245

Abstract

Essential oils and their constituents, such as carvacrol, are potential food preservatives because of their great antimicrobial properties. However, the long-term effects of these compounds are unknown and raise the question of whether resistance to these antimicrobials could emerge. This work aims to [...] Read more.

Essential oils and their constituents, such as carvacrol, are potential food preservatives because of their great antimicrobial properties. However, the long-term effects of these compounds are unknown and raise the question of whether resistance to these antimicrobials could emerge. This work aims to evaluate the occurrence of genetic resistant variants (RVs) in Listeria monocytogenes EGD-e by exposure to carvacrol. Two protocols were performed for the RVs selection: (a) by continuous exposure to sublethal doses, where LmSCar was isolated, and (b) by reiterative exposure to short lethal treatments of carvacrol, where LmLCar was isolated. Both RVs showed an increase in carvacrol resistance. Moreover, LmLCar revealed an increased cross-resistance to heat treatments at acid conditions and to ampicillin. Whole-genome sequencing identified two single nucleotide variations in LmSCar and three non-silent mutations in LmLCar. Among them, those located in the genes encoding the transcriptional regulators RsbT (in LmSCar) and ManR (in LmLCar) could contribute to their increased carvacrol resistance. These results provide information regarding the mode of action of this antimicrobial and support the importance of knowing how RVs appear. Further studies are required to determine the emergence of RVs in food matrices and their impact on food safety. Full article

(This article belongs to the Special Issue Risks Associated with Emerging Microorganisms Resistant to Food Preservation Methods)

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15 pages, 1665 KiB

Open AccessArticle

Performance of Exergetic, Energetic and Techno-Economic Analyses on a Gas-Type Industrial Drying System of Black Tea

by Zhiheng Zeng, Bin Li, Chongyang Han, Weibin Wu, Tianci Chen, Chengju Dong, Changlun Gao, Zhaokai He and Fangren Zhang

Foods 2022, 11(20), 3281; https://doi.org/10.3390/foods11203281 - 20 Oct 2022

Cited by 4 | Viewed by 1341

Abstract

The purpose of this research work is to perform detailed exergetic, energetic and techno-economic analysis of the black tea drying process in the gas-type industrial dryer. Exergy–energy and techno-economic methodology was applied to investigate the heat loss, exergetic and energetic performance, exergy efficiency, [...] Read more.

The purpose of this research work is to perform detailed exergetic, energetic and techno-economic analysis of the black tea drying process in the gas-type industrial dryer. Exergy–energy and techno-economic methodology was applied to investigate the heat loss, exergetic and energetic performance, exergy efficiency, improvement potential rate, sustainability index and techno-economic performance of a drying system. The results showed that the heat loss of exhaust air in the late drying process played a main contributing role in the heat loss and exergy loss of the whole drying system. Therefore, the exergy efficiency of the initial drying period and the redrying period varied from 38.08% to 65.09% and 24.76% to 26.97%, respectively. In addition, the improvement potential rate and sustainability index of the whole system varied from 6.93 kW to 12.94 kW and 1.33 to 2.86, respectively. The improvement potential obtained in the present work indicated that the drying operation is greatly in need of exergy performance improvement. Finally, the net present value and payback period obtained from techno-economic analysis were 179,442.03 USD and 5.3 years, the result is useful for investors or contractors to refer to and make investment decisions. Full article

(This article belongs to the Special Issue New Challenges in Evaluation and Recycling of Food-Industry By-Products)

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15 pages, 4015 KiB

Open AccessArticle

A Novel Streptococcus thermophilus FUA329 Isolated from Human Breast Milk Capable of Producing Urolithin A from Ellagic Acid

by Qitong Liu, Shu Liu, Qinwen Ye, Xiaoyue Hou, Guang Yang, Jing Lu, Yang Hai, Juan Shen and Yaowei Fang

Foods 2022, 11(20), 3280; https://doi.org/10.3390/foods11203280 - 20 Oct 2022

Cited by 11 | Viewed by 2240

Abstract

Urolithin A, a metabolite of ellagic acid, has many beneficial biological activities for people. Strains capable of producing urolithin A from ellagic acid have the hope of becoming the next-generation probiotics. However, only a few species of these strains have been reported. In [...] Read more.

Urolithin A, a metabolite of ellagic acid, has many beneficial biological activities for people. Strains capable of producing urolithin A from ellagic acid have the hope of becoming the next-generation probiotics. However, only a few species of these strains have been reported. In this study, FUA329, a strain capable of converting ellagic acid to urolithin A in vitro, was isolated from the breast milk of healthy Chinese women. The results of morphological observation, physiological and biochemical tests, and 16S rRNA gene sequence analysis confirmed that the strain FUA329 was Streptococcus thermophilus. In addition, the S. thermophilus FUA329 growth phase is consistent with the degradation of ellagic acid, and urolithin A was produced in the stationary phase, with a maximum concentration of 7.38 μM at 50 h. The corresponding conversion efficiency of urolithin A from ellagic acid was 82%. In summary, S. thermophilus FUA329, a novel urolithin A-producing bacterium, would be useful for the industrial production of urolithin A and may be developed as a next-generation probiotic. Full article

(This article belongs to the Section Food Nutrition)

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