Foods

14 pages, 301 KiB

Open AccessArticle

Impact of Kosher Slaughter Methods of Heifers and Young Bulls on Physical and Chemical Properties of Their Meat

by Jagoda Żurek, Mariusz Rudy, Paulina Duma-Kocan, Renata Stanisławczyk and Marian Gil

Foods 2022, 11(4), 622; https://doi.org/10.3390/foods11040622 - 21 Feb 2022

Cited by 5 | Viewed by 2168

This work aimed to comprehensively analyze the factors (slaughter method, gender, and muscle type) that determine the kosher status of beef and assess their influence on the selected quality characteristics of raw meat. The muscles were obtained from 40 carcasses of heifers and [...] Read more.

This work aimed to comprehensively analyze the factors (slaughter method, gender, and muscle type) that determine the kosher status of beef and assess their influence on the selected quality characteristics of raw meat. The muscles were obtained from 40 carcasses of heifers and 40 carcasses of young bulls. In the first stage of the experiment, pH values were measured. The water, protein, fat, minerals, and collagen contents were determined. Then, the shear force, forced drip, and thermal drip were measured. The experimental results indicated that all the investigated parameters have an impact on the final quality of beef. Statistically significantly lower pH₁ values were noticed in the longissimus thoracic muscle of young bulls obtained through kosher slaughter methods. However, 24 and 48 h after slaughter, higher pH values were observed in the meat of young bulls obtained by the kosher slaughter method, where the meat samples were subjected to kosher treatment. The koshering process (salting and washing) resulted in a significant reduction in both forced and thermal drip values of the meat sample, but this decrease was not affected by gender. Full article

(This article belongs to the Special Issue Recent Advances in Effects of Slaughter Stress on the Quality of Meat and Meat Products)

18 pages, 1321 KiB

Open AccessArticle

Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice

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

Foods 2022, 11(4), 621; https://doi.org/10.3390/foods11040621 - 21 Feb 2022

Cited by 6 | Viewed by 2242

Abstract

This study’s aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial [...] Read more.

This study’s aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (p ≤ 0.05). A subsequent decontamination treatment by PEF (17.5 kV/cm and 173.6 kJ/kg) achieved inactivation of the present microbiota (yeasts, moulds, and vegetative mesophilic bacteria) below detection level (<30 CFU/mL). Furthermore, PEF-treated juices were microbiologically stable up to 45 days, even at abusive refrigeration storage temperatures (10 °C). PEF juice quality and sensory characteristics were similar to a fresh juice; they were neither affected by the PEF decontamination treatment, nor by storage time and temperature. Results obtained in this study demonstrate the considerable potential of PEF for the production of a polyphenol-enriched and microbially stabilized red grape juice as a unique and sustainable alternative for the juice industry, while avoiding enzymatic and heat treatments. Full article

(This article belongs to the Special Issue Use of Emerging Technologies for Improving the Extraction of Valuable Compounds from Foods, Food Wastes, and Microalgal Biomass)

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11 pages, 1135 KiB

Open AccessArticle

Comparative Assessment of the Antibacterial Efficacies and Mechanisms of Different Tea Extracts

by Shuyuan Liu, Qiqi Zhang, Hang Li, Zheyu Qiu and Youben Yu

Foods 2022, 11(4), 620; https://doi.org/10.3390/foods11040620 - 21 Feb 2022

Cited by 16 | Viewed by 5694

Abstract

Tea is a popular beverage known for its unique taste and vast health benefits. The main components in tea change greatly during different processing methods, which makes teas capable of having different biological activities. We compared the antibacterial activity of four varieties of [...] Read more.

Tea is a popular beverage known for its unique taste and vast health benefits. The main components in tea change greatly during different processing methods, which makes teas capable of having different biological activities. We compared the antibacterial activity of four varieties of tea, including green, oolong, black, and Fuzhuan tea. All tea extracts showed antibacterial activity and Gram-positive bacteria (Enterococcus faecalis and Staphylococcus aureus) were more susceptible to tea extracts than Gram-negative bacteria (Escherichia coli and Salmonella typhimurium). Green tea extracts inhibited bacterial pathogens much more effectively in all four varieties of tea with the minimum inhibitory concentration (MIC) values at 20 mg/mL, 10 mg/mL, 35 mg/mL, and 16 mg/mL for E. faecalis, S. aureus, E. coli, and S. typhimurium, respectively. Catechins should be considered as the main antibiotic components of the four tea extracts. Total catechins were extracted from green tea and evaluated their antibacterial activity. Additional studies showed that the catechins damaged the cell membrane and increased cell membrane permeability, leading to changes in the relative electrical conductivity and the release of certain components into the cytoplasm. Tea extracts, especially green tea extracts, should be considered as safe antibacterial food additives. Full article

(This article belongs to the Special Issue Food Components in Health Promotion and Disease Prevention)

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11 pages, 852 KiB

Open AccessFeature PaperArticle

Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts

by Karthik Sajith Babu, Dylan Zhe Liu and Jayendra K. Amamcharla

Foods 2022, 11(4), 619; https://doi.org/10.3390/foods11040619 - 21 Feb 2022

Cited by 6 | Viewed by 3175

Abstract

The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to [...] Read more.

The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (w/w). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro- and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks. Before storage, the apparent viscosity at 100 s⁻¹ (η₁₀₀) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (p < 0.05) decreased the η₁₀₀ by 30% on 1 week of storage. Additionally, the η₁₀₀ of MNB-GSY was lesser than C-GSY on week 2, 3, and 4 of storage. Notable microstructural changes and significant rheological differences were observed between the C-GSY and MNB-GSY samples. Differences were also noticed in syneresis, which was lower for the MNB-GSY compared with the control. Overall, the incorporation of MNBs into GSY showed considerable improvements in rheological and functional properties. Additionally, it’s a simple, cost-effective process to implement in existing GSY production plants. Full article

(This article belongs to the Special Issue Emerging Technologies for Improving Properties, Shelf Life and Analysis of Dairy Products)

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12 pages, 1244 KiB

Open AccessEditor’s ChoiceReview

The Dual Nature of Amaranth—Functional Food and Potential Medicine

by Justyna Baraniak and Małgorzata Kania-Dobrowolska

Foods 2022, 11(4), 618; https://doi.org/10.3390/foods11040618 - 21 Feb 2022

Cited by 27 | Viewed by 5404

Abstract

The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products. Recently, amaranth has become an area of increasing scientific and industrial interest. This is [...] Read more.

The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products. Recently, amaranth has become an area of increasing scientific and industrial interest. This is due to its valuable biological properties, rich phytochemical composition, and wide pharmacological activity. Amaranth is a pseudo-cereal crop with a dual character, combining the features of food and health-promoting product. This paper briefly and concisely reviews the current information on the chemical composition of amaranth, the value of its supplementation, the status of amaranth as a food ingredient as well as its key biological and pharmacological activities. The beneficial biological properties of amaranth preparations described in this paper may be an incentive to conduct further in-depth scientific research in this field and also to promote the development of innovative technologies in the food and cosmetics industry with the use of this plant. Full article

(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective)

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31 pages, 10712 KiB

Open AccessArticle

Characterization of Acidic Tea Polysaccharides from Yellow Leaves of Wuyi Rock Tea and Their Hypoglycemic Activity via Intestinal Flora Regulation in Rats

by Zhong Wu, Wenzhi Zeng, Xun Zhang and Jiangfan Yang

Foods 2022, 11(4), 617; https://doi.org/10.3390/foods11040617 - 21 Feb 2022

Cited by 11 | Viewed by 2826

Abstract

A bioactive acidic tea polysaccharide from yellow leaves of Wuyi rock tea was successively prepared via DEAE-52 and Superdex-200 columns. Nuclear magnetic resonance (NMR) analysis showed that the main glycosidic bonds were composed of α-l-Araf-(1→, →5)-α-l-Araf-(1→, →4)-α-d-Glcp-(1→, [...] Read more.

A bioactive acidic tea polysaccharide from yellow leaves of Wuyi rock tea was successively prepared via DEAE-52 and Superdex-200 columns. Nuclear magnetic resonance (NMR) analysis showed that the main glycosidic bonds were composed of α-l-Araf-(1→, →5)-α-l-Araf-(1→, →4)-α-d-Glcp-(1→, Arap-(1→, →6)-α-d-Glcp-(1→, →2,4)-α-l-Rhap-(1→, →3,4)-α-d-Glcp-(1→, →4)-α-d-GalAp-(1→, →4)-α-d-GalAp-(1→, α-d-Galp-(1→, →6)-β-d-Galp-(1→ and →4)-β-d-Galp-(1→. The molecular weight was 3.9285 × 104 Da. The hypoglycemic effect of acidic tea polysaccharides on streptozotocin-induced type 2 diabetes mellitus rats was evaluated through histopathology and biochemistry analysis. The acidic tea polysaccharide could improve plasma and liver lipid metabolism. Moreover, 16S rRNA gene sequencing revealed that the composition of the intestinal flora changed drastically after treatment, namely, blooms of Bifidobacterium, Blautia, Dorea, and Oscillospira, and a strong reduction in Desulfovibrio and Lactobacillus. The above results illustrated that tea polysaccharides might serve as an effective ingredient to ameliorate glucose metabolism disorders and intestinal flora in hyperglycemic rats. Full article

(This article belongs to the Topic Bioactives and Ingredients from Agri-Food Wastes)

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17 pages, 866 KiB

Open AccessArticle

Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy

by Sandra S. I. Chemane, Mafalda Ribeiro, Edgar Pinto, Susana C. M. Pinho, Zita Sá Martins, Agostinho Almeida, Isabel M. P. L. V. O. Ferreira, Maida Khan, Olívia Pinho, Susana Casal and Olga Viegas

Foods 2022, 11(4), 616; https://doi.org/10.3390/foods11040616 - 21 Feb 2022

Cited by 2 | Viewed by 2816

Abstract

The indigenous fruit Strychnos madagascariensis is usually processed to flour, called nfuma, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of nfuma and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using [...] Read more.

The indigenous fruit Strychnos madagascariensis is usually processed to flour, called nfuma, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of nfuma and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals. The results showed that nfuma stands out for its high content of fat (26.3–27.8%), mainly oleic acid, fiber (>6%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). The main amino acids of nfuma protein were Arg, Asp and Glu, and Lys was the limiting one. The mineral composition reveals K (~1200 to 1700 mg/100 g) as the main macromineral followed by Mg > Ca > Na. The main trace element was Mn (~4 mg/100 g) followed by Fe > Zn > Cu > Cr > Co. Aluminum (~3 mg/100 g) was the main non-essential element and Rb, Ni, Sr, Ba, V, Cd were also quantified. Assuming the daily consumption of 50 g, nfuma provides 82% of Vitamin A dietary reference value for toddlers, while the consumption of 100 g contributes to 132% and 60% of Mn and vitamin A DRV for adults, respectively. Despite the nutritional advantages of nfuma, this flour can be a source of Ni, highlighting the importance of the study of good practices in its preparation to decrease the exposure to non-essential elements. Full article

(This article belongs to the Special Issue Trace Elements as Contaminants and Nutrients)

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18 pages, 22257 KiB

Open AccessArticle

Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish (Lobonema smithii)

by Maytamart Upata, Thanyaporn Siriwoharn, Sakunkhun Makkhun, Suthasinee Yarnpakdee, Joe M. Regenstein and Sutee Wangtueai

Foods 2022, 11(4), 615; https://doi.org/10.3390/foods11040615 - 21 Feb 2022

Cited by 22 | Viewed by 2948

Abstract

The optimization of antioxidant and anti-tyrosinase activity during jellyfish hydrolysate preparation was studied using a response surface methodology (RSM) with a face-centered composite design. The influence of the hydrolysis duration and the enzyme concentration on the IC₅₀ of the DPPH and ABTS [...] Read more.

The optimization of antioxidant and anti-tyrosinase activity during jellyfish hydrolysate preparation was studied using a response surface methodology (RSM) with a face-centered composite design. The influence of the hydrolysis duration and the enzyme concentration on the IC₅₀ of the DPPH and ABTS radical scavenging activity, ferric-reducing antioxidant power (FRAP), the degree of hydrolysis (DH), yield, and the IC₅₀ value of tyrosinase inhibitory activity were determined. The optimum conditions for the production of jellyfish hydrolysate using alcalase (JFAH), flavourzyme (JFFH), or papain (JFPH) were achieved at hydrolysis times of 360, 345, or 360 min, respectively, and at an enzyme concentration of 5.0%. JFFH had the highest antioxidant and tyrosinase inhibitory activity. JFAH, JFFH, and JFPH concentrations of 2.5 mg/mL resulted in HaCaT cells (IC₈₀) having a survival rate of 80%. The amino acid profile of JFFH contained about 43% hydrophobic and 57% hydrophilic amino acids, comprising Gly, Cys, Glx, Asx, which were dominant. The isolation of a peptide fraction from JFFH was carried out using ultrafiltration membranes (10, 3, and 1 kDa) and gel filtration chromatography. Fraction-III (1–3 kDa) showed the highest antioxidative and tyrosinase inhibitory activity. Full article

(This article belongs to the Special Issue Food By-Products as a Source of Proteins and Peptides)

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13 pages, 1198 KiB

Open AccessArticle

Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context

by Perrine Mas, Thierry Tran, François Verdier, Antoine Martin, Hervé Alexandre, Cosette Grandvalet and Raphaëlle Tourdot-Maréchal

Foods 2022, 11(4), 614; https://doi.org/10.3390/foods11040614 - 21 Feb 2022

Cited by 6 | Viewed by 2379

Abstract

Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community’s evolution is needed to improve control over the process. This study followed [...] Read more.

Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community’s evolution is needed to improve control over the process. This study followed the microbial composition of black and green kombucha tea over three consecutive years in a production facility using a culture-dependent method. Microorganisms were isolated and cultivated using selective agar media. The DNA of isolates was extracted, amplified using 26S and 16S PCR, and sequenced. Identities were obtained after a comparison to the NCBI database. Dekkera/Brettanomyces bruxellensis, Hanseniaspora valbyensis and Saccharomyces cerevisiae were the major yeast species, and the major bacterial genera were Acetobacter and Liquorilactobacillus. Results highlight the persistence of yeast species such as B. bruxellensis detected in 2019. Some yeasts species appeared to be sensitive towards stressful events, such as a hot period in 2019. However, they were resilient and isolated again in 2021, as was the case for H. valbyensis. Dominance of B. bruxellensis was clear in green and black tea kombucha, but proportions in yeasts varied depending on tea type and phase (liquid or biofilm). Composition in acetic acid and lactic acid bacteria showed a higher variability than yeasts with many changes in species over time. Full article

(This article belongs to the Special Issue Regulation of Food Fermentations by Bacteria, Yeasts and Filamentous Fungi)

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11 pages, 1019 KiB

Open AccessArticle

Effect of Lysosomal Cathepsin L on Proteolysis of Beef Myofibrillar Proteins In Vivo and In Vitro

by Baowei Cui, Xiuyun Guo, Yawei Zhang and Xiangren Meng

Foods 2022, 11(4), 613; https://doi.org/10.3390/foods11040613 - 21 Feb 2022

Cited by 2 | Viewed by 1910

Abstract

This study investigated the effects of cathepsin L on proteolysis of beef myofibrillar proteins in vivo and in vitro. Results indicated that cathepsin L affected the degradation of desmin and troponin-T during postmortem aging, and the extent of degradation increased from 1 d [...] Read more.

This study investigated the effects of cathepsin L on proteolysis of beef myofibrillar proteins in vivo and in vitro. Results indicated that cathepsin L affected the degradation of desmin and troponin-T during postmortem aging, and the extent of degradation increased from 1 d to 14 d postmortem. No detectable degradation of titin, nebulin, and α-actinin in the presence of cathepsin L inhibitor was observed during postmortem aging. In vitro, cathepsin L affected the degradation of titin, nebulin, and troponin-T, and the extent of degradation increased with increasing incubation time. Nevertheless, cathepsin L did not cause the degradation of α-actinin and desmin, regardless of incubation temperature. The different results between in vitro and in vivo experiments might mainly depend on different treatment temperatures. Overall, these results indicated that cathepsin L participated in the degradation of myofibrillar proteins and meat tenderization. Full article

(This article belongs to the Special Issue Recent Advances in Meat Processing Technology)

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16 pages, 1880 KiB

Open AccessArticle

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

by Bo Zhang, Luyao Zheng, Siyuan Liang, Yifan Lu, Jianmei Zheng, Guoquan Zhang, Wenhao Li and Hao Jiang

Foods 2022, 11(4), 612; https://doi.org/10.3390/foods11040612 - 21 Feb 2022

Cited by 14 | Viewed by 3031

Abstract

The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio [...] Read more.

The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio on microcapsules’ physicochemical characteristics and stability. SEM images showed that microcapsule granules were uneven in size, and irregular, with some wrinkles and dents. FTIR illustrated a chemical interaction between capsaicin and composite wall materials. XRD showed that the spray-dried powders were mainly in amorphous form. As the whey protein content decreased, the yield (9.32–68.18%), encapsulation efficiency (49.91–94.57%), wettability (158.87–232.63 s), and solubility (74.99–96.57%) of samples decreased, but the mean particle size (3.22–26.03 μm), apparent viscosity, and shear stress tended to increase. Besides, DSC revealed that the glass transition temperatures (Tg) of samples were at around 85 °C. Capsaicin microcapsules with WP:OS at the ratio of 7:3 possessed the highest Tg, and the best storage stability. Based on our research, microencapsulation significantly improved the stability and the water-solubility of capsaicin. A small amount of OSA-starch mixed with whey protein as a promising carrier for capsaicin would greatly promote the application of capsaicin in the food industry. Full article

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

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2 pages, 169 KiB

Open AccessEditorial

The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects

by Milan Houška and Filipa Vinagre Marques Silva

Foods 2022, 11(4), 611; https://doi.org/10.3390/foods11040611 - 21 Feb 2022

Cited by 1 | Viewed by 1595

Abstract

This Special Issue is focused on the use of modern food processing technologies to retain the highest possible content of health-promoting compounds in raw foods [...] Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

17 pages, 446 KiB

Open AccessArticle

Effect of Pulsed Electric Fields on the Lipidomic Profile of Lipid Extracted from Hoki Fish Male Gonad

by Anna Burnett, Mirja Kaizer Ahmmed, Alan Carne, Hong (Sabrina) Tian, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi and Alaa El-Din Ahmed Bekhit

Foods 2022, 11(4), 610; https://doi.org/10.3390/foods11040610 - 21 Feb 2022

Cited by 5 | Viewed by 2157

Abstract

Processing of hoki, a commercially important fish species, generates substantial quantities of co-products, including male gonad, which contains valuable lipids, such as phospholipids, that could be recovered and utilised. Hoki fish male gonads (HMG) were subjected to pulsed electric fields (PEF) treatment at [...] Read more.

Processing of hoki, a commercially important fish species, generates substantial quantities of co-products, including male gonad, which contains valuable lipids, such as phospholipids, that could be recovered and utilised. Hoki fish male gonads (HMG) were subjected to pulsed electric fields (PEF) treatment at varying field strengths (0.625, 1.25, and 1.875 kV/cm) and frequencies (25, 50, and 100 Hz), at a fixed pulse width of 20 μs. The total lipid was extracted using an ethanol-hexane-based (ETHEX) extraction method, and the phospholipid and fatty acid compositions were determined using ³¹P NMR and GC-FID, respectively. The total lipid yield was increased from 4.1% to 6.7% by a relatively mild PEF pre-treatment at a field strength of 1.25 kV/cm and frequency of 50 Hz. A higher amount of EPA (8.2%), DPA (2.7%), and DHA (35.7%) were obtained by that treatment, compared to both un-heated (EPA: 8%; DPA: 2.5%; DHA: 35.2%) and heat-treated controls (EPA: 7.9%; DPA: 2.5%; DHA: 34%). No significant changes to the content of the major phospholipids were observed. PEF pre-treatment under mild conditions has potential for improving the total lipid yield extracted from fish male gonad. Full article

(This article belongs to the Topic Innovative Food Processing Technologies)

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12 pages, 319 KiB

Open AccessArticle

Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat

by Neiri J. A. dos Santos, Leilson R. Bezerra, Daniela P. V. Castro, Polyana D. R. Marcelino, Gercino F. Virgínio Júnior, Jarbas M. da Silva Júnior, Elzânia S. Pereira, Ederson A. de Andrade, Thadeu M. Silva, Analívia M. Barbosa and Ronaldo L. Oliveira

Foods 2022, 11(4), 609; https://doi.org/10.3390/foods11040609 - 21 Feb 2022

Cited by 6 | Viewed by 2607

Abstract

Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) [...] Read more.

Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull’s meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (t-11–C18:1) and conjugated linoleic acid (CLA), ∑n − 6, ∑n − 3, ∑n − 6/∑n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (c-9–C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics. Full article

(This article belongs to the Special Issue Sensory and Nutritional Quality of Fresh Meat and Meat Products)

4 pages, 201 KiB

Open AccessEditorial

Editorial to Special Issue—Composition and Biological Properties of Bee Products

by Maria Graça Miguel

Foods 2022, 11(4), 608; https://doi.org/10.3390/foods11040608 - 20 Feb 2022

Viewed by 1451

Abstract

Honey continues to be the most studied bee product, with 60% of articles addressing this thematic [...] Full article

(This article belongs to the Special Issue Composition and Biological Properties of Bee Products)

18 pages, 273 KiB

Open AccessArticle

Varied Effects of COVID-19 Chemosensory Loss and Distortion on Appetite: Implications for Understanding Motives for Eating and Drinking

by Lydia Turner and Peter J. Rogers

Foods 2022, 11(4), 607; https://doi.org/10.3390/foods11040607 - 20 Feb 2022

Cited by 9 | Viewed by 3454

Abstract

A common symptom of COVID-19 is altered smell and taste. This qualitative study sought to further characterise this altered chemosensory perception and its effects on appetite for food and drink. Eighteen women and two men who had experienced chemosensory loss associated with COVID-19 [...] Read more.

A common symptom of COVID-19 is altered smell and taste. This qualitative study sought to further characterise this altered chemosensory perception and its effects on appetite for food and drink. Eighteen women and two men who had experienced chemosensory loss associated with COVID-19 participated in semi-structured interviews. Thematic analysis of the interview transcripts revealed five major themes. These confirmed that all participants had experienced an altered sense of smell (anosmia, and less frequently parosmia and phantosmia) of variable duration. Loss of taste (ability to detect sweetness, saltiness, etc.) was less common. Participants experienced decreased, no change or increased appetite, with six participants reporting weight loss. Consistent with evidence linking diminished appetite with inflammation, for two participants, decreased appetite preceded anosmia onset. Anosmia reduced enjoyment of food and drink. Compensatory strategies included choosing salty, sweet and ‘spicy’ foods, and increased attention to food texture, and there was evidence that the postingestive rewarding effects of food intake were also important for maintaining appetite. Some participants mentioned increased alcohol intake, in part facilitated by reduced intensity of disliked flavours of alcoholic drinks. The narratives also underlined the value placed on the sociability and structuring of time that daily meals provide. This research adds to the record and analysis of lived experiences of altered chemosensory perception resulting from SARS-CoV-2 infection, and it contributes insights concerning the role of smell and flavour in motivating and rewarding food ingestion. Full article

(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)

13 pages, 1521 KiB

Open AccessArticle

Probiotic Effects and Metabolic Products of Enterococcus faecalis LD33 with Respiration Capacity

by Yuehua Jiao, Han Yang, Nditange Shigwedha, Shuang Zhang, Fei Liu and Lanwei Zhang

Foods 2022, 11(4), 606; https://doi.org/10.3390/foods11040606 - 20 Feb 2022

Cited by 6 | Viewed by 3655

Abstract

Respiration metabolism could improve the long-term survival of lactic acid bacteria (LAB); however, its effect on potential probiotic traits of LAB was not reported. The difference made by Enterococcus faecalis LD33 that was cultured under respiration-permissive and fermentation conditions, such as the biomass, [...] Read more.

Respiration metabolism could improve the long-term survival of lactic acid bacteria (LAB); however, its effect on potential probiotic traits of LAB was not reported. The difference made by Enterococcus faecalis LD33 that was cultured under respiration-permissive and fermentation conditions, such as the biomass, metabolites, antimicrobial activity, tolerance to acid and bile salt, adhesion capabilities, and the ability to inhibit the proliferation of cancer cells were studied. Under a respiration-permissive condition, the final biomass of the culture was about twice as compared to that of fermentation condition. When the metabolites were measured, glucose was exhausted within 8 h. Two-folds of acetic acid, triple of both acetoin and diacetyl, and less than half of lactic acid, were accumulated under the respiratory-permissive condition. No discrimination of growth inhibition on Salmonella enterica serovar Typhimurium ATCC 14028 and Shigella sonnei ATCC 25931 was observed when Enterococcus faecalis LD33 was cultured under both conditions; however, under respiration-permissive condition, the strain presented significant antimicrobial activities to Listeria monocytogenes ATCC19111 and Staphylococcus aureus ATCC6538P. Enterococcus faecalis LD33 displayed relatively strong bile salt tolerance and adherence capability but weaker acid tolerance when undergoing respiration metabolism. There was no significant difference in the anti-cancer effect of the viable bacterial cells on both growth modes; however, the supernatant showed a higher inhibition effect on HT-29 cells than the live bacteria, and there was no significant difference between the supernatant and the 5-Fluorouracil (7 μg/mL). Consequently, the Enterococcus faecalis LD33 undergoing respiration metabolism could bring higher biomass, more flavor metabolites, and better antimicrobial and anti-cancer activities. This study extends our knowledge of respiratory metabolism in LAB and its impact on probiotic traits. E. faecalis LD33 qualifies as a suitable strain against foodborne pathogens, cancer therapy, and eventual application in the food and pharmaceutical industries. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals)

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16 pages, 2059 KiB

Open AccessArticle

The Effect of Genistein Supplementation on Cholesterol Oxidation Products and Fatty Acid Profiles in Serums of Rats with Breast Cancer

by Karolina Banyś, Agnieszka Stawarska, Rafał Wyrębiak, Wojciech Bielecki and Barbara Bobrowska-Korczak

Foods 2022, 11(4), 605; https://doi.org/10.3390/foods11040605 - 20 Feb 2022

Cited by 1 | Viewed by 2274

Abstract

The aim of this study was to assess the effect of genistein on the level of cholesterol, oxysterols, and composition of fatty acids, as well as enzymatic activity of desaturases, in rats with breast cancer. The animals were supplemented with nano-, micro-, and [...] Read more.

The aim of this study was to assess the effect of genistein on the level of cholesterol, oxysterols, and composition of fatty acids, as well as enzymatic activity of desaturases, in rats with breast cancer. The animals were supplemented with nano-, micro-, and macrogenistein. Rats were treated with 7,12-dimethylbenz[a]anthracene to induce mammary adenocarcinoma. In the case of animals supplemented with genistein, an increase in the intensity of the carcinogenesis process was observed. Genistein supplementation also affected the cholesterol and oxysterols levels, as well as the composition of fatty acids, in the serum of rats with neoplastic disease. Dietary supplementation with nanogenistein significantly increased the level of cholesterol (p = 0.02) and cholesterol oxidation products (p = 0.02), which may have significant impacts on cancer development and progression. Full article

(This article belongs to the Special Issue Dietary Supplements’ Quality and Their Role in Health and Disease)

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3 pages, 191 KiB

Open AccessEditorial

Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective

by António Raposo, Renata Puppin Zandonadi and Raquel Braz Assunção Botelho

Foods 2022, 11(4), 604; https://doi.org/10.3390/foods11040604 - 20 Feb 2022

Cited by 4 | Viewed by 2075

Abstract

Food security and nutrition have been prominent elements of the international development agenda [...] Full article

(This article belongs to the Special Issue Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective)

19 pages, 1709 KiB

Open AccessArticle

Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability

by Seongju Han, Jiyun Yang, Kapseong Choi, Juyoung Kim, Koushik Adhikari and Jeehyun Lee

Foods 2022, 11(4), 603; https://doi.org/10.3390/foods11040603 - 20 Feb 2022

Cited by 9 | Viewed by 2723

Abstract

White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. [...] Read more.

White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines. Full article

(This article belongs to the Special Issue Innovative Application of Mass Spectrometry in Food Analysis)

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17 pages, 4093 KiB

Open AccessEditor’s ChoiceArticle

A Machine Learning Method for the Quantitative Detection of Adulterated Meat Using a MOS-Based E-Nose

by Changquan Huang and Yu Gu

Foods 2022, 11(4), 602; https://doi.org/10.3390/foods11040602 - 20 Feb 2022

Cited by 28 | Viewed by 3331

Abstract

Meat adulteration is a global problem which undermines market fairness and harms people with allergies or certain religious beliefs. In this study, a novel framework in which a one-dimensional convolutional neural network (1DCNN) serves as a backbone and a random forest regressor (RFR) [...] Read more.

Meat adulteration is a global problem which undermines market fairness and harms people with allergies or certain religious beliefs. In this study, a novel framework in which a one-dimensional convolutional neural network (1DCNN) serves as a backbone and a random forest regressor (RFR) serves as a regressor, named 1DCNN-RFR, is proposed for the quantitative detection of beef adulterated with pork using electronic nose (E-nose) data. The 1DCNN backbone extracted a sufficient number of features from a multichannel input matrix converted from the raw E-nose data. The RFR improved the regression performance due to its strong prediction ability. The effectiveness of the 1DCNN-RFR framework was verified by comparing it with four other models (support vector regression model (SVR), RFR, backpropagation neural network (BPNN), and 1DCNN). The proposed 1DCNN-RFR framework performed best in the quantitative detection of beef adulterated with pork. This study indicated that the proposed 1DCNN-RFR framework could be used as an effective tool for the quantitative detection of meat adulteration. Full article

(This article belongs to the Section Food Analytical Methods)

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19 pages, 1841 KiB

Open AccessEditor’s ChoiceReview

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

by Yali Yu, Xiaoyu Lu, Tiehua Zhang, Changhui Zhao, Shiyao Guan, Yiling Pu and Feng Gao

Foods 2022, 11(4), 601; https://doi.org/10.3390/foods11040601 - 19 Feb 2022

Cited by 41 | Viewed by 9402

Abstract

The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, [...] Read more.

The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction–acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production. Full article

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

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10 pages, 2164 KiB

Open AccessArticle

Soft-Shelled Turtle Peptide Supplementation Modifies Energy Metabolism and Oxidative Stress, Enhances Exercise Endurance, and Decreases Physical Fatigue in Mice

by Hao Zhong, Jinyuan Shi, Junhui Zhang, Qianqian Wang, Yipeng Zhang, Peng Yu, Rongfa Guan and Fengqin Feng

Foods 2022, 11(4), 600; https://doi.org/10.3390/foods11040600 - 19 Feb 2022

Cited by 10 | Viewed by 2657

Abstract

The potential of soft-shelled turtle peptides (STP) against fatigue was evaluated. Mice orally supplemented with STP significantly increased the swimming time until tiredness by 35.4–57.1%. Although not statistically significant, STP increased muscle and thymus mass. In addition, the serum lactate, ammonia, blood urea [...] Read more.

The potential of soft-shelled turtle peptides (STP) against fatigue was evaluated. Mice orally supplemented with STP significantly increased the swimming time until tiredness by 35.4–57.1%. Although not statistically significant, STP increased muscle and thymus mass. In addition, the serum lactate, ammonia, blood urea nitrogen content and creatine kinase activity in STP-fed mice were dramatically decreased when compared to the control group. Furthermore, STP supplementation increased the reserves of liver glycogen and muscle glycogen, thus improved the energy metabolism system of mice. STP treatment contributed to increased superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities as well as a decrease in malondialdehyde (MDA), indicating an improvement in oxidative stress protection. The Western blot (WB) results indicated that the STP supplement effectively altered the expression of oxidative stress-related protein by modulating the NRF2/KEAP1 pathway. In summary, STP affected NRF2/KEAP1 levels in skeletal muscle, leading to antioxidant activity and a slower time to exhaustion during exercise. Full article

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

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22 pages, 790 KiB

Open AccessReview

Strategic Priorities of the Scientific Plan of the European Research Infrastructure METROFOOD-RI for Promoting Metrology in Food and Nutrition

by Maria Z. Tsimidou, Stella A. Ordoudi, Fani Th. Mantzouridou, Nikolaos Nenadis, Tamara Stelzl, Michael Rychlik, Nastasia Belc and Claudia Zoani

Foods 2022, 11(4), 599; https://doi.org/10.3390/foods11040599 - 19 Feb 2022

Cited by 6 | Viewed by 2914

Abstract

The pan-European distributed Research Infrastructure for Promoting Metrology in Food and Nutrition (METROFOOD-RI) has evolved in the frame of the European Strategy Forum on Research Infrastructures (ESFRI) to promote high-quality metrology services across the food chain. The METROFOOD-RI comprises physical facilities and electronic [...] Read more.

The pan-European distributed Research Infrastructure for Promoting Metrology in Food and Nutrition (METROFOOD-RI) has evolved in the frame of the European Strategy Forum on Research Infrastructures (ESFRI) to promote high-quality metrology services across the food chain. The METROFOOD-RI comprises physical facilities and electronic facilities. The former includes Reference Material plants and analytical laboratories (the ‘Metro’ side) and also experimental fields/farms, processing/storage plants and kitchen-labs (the ‘Food’ side). The RI is currently prepared to apply for receiving the European Research Infrastructure Consortium (ERIC) legal status and is organised to fulfil the requirements for operation at the national, European Union (EU) and international level. In this view, the METROFOOD-RI partners have recently reviewed the scientific plan and elaborated strategic priorities on key thematic areas of research in the food and nutrition domain to which they have expertise to contribute to meet global societal challenges and face unexpected emergencies. The present review summarises the methodology and main outcomes of the research study that helped to identify the key thematic areas from a metrological standpoint, to articulate critical and emerging issues and demands and to structure how the integrated facilities of the RI can operate in the first five years of operation as ERIC. Full article

(This article belongs to the Section Food Systems)

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15 pages, 2937 KiB

Open AccessArticle

The Effect of Dietary Supplementation with Resveratrol on Growth Performance, Carcass and Meat Quality, Blood Lipid Levels and Ruminal Microbiota in Fattening Goats

by Yujian Shen, Yuhang Jiang, Sanbao Zhang, Juhong Zou, Xiaotong Gao, Ying Song, Yu Zhang, Yan Hu, Yanna Huang and Qinyang Jiang

Foods 2022, 11(4), 598; https://doi.org/10.3390/foods11040598 - 18 Feb 2022

Cited by 10 | Viewed by 2471

Abstract

This study investigated the effects of resveratrol (RES) supplementation on the growth performance, carcass and meat quality, blood lipid levels and ruminal bacterial microbiota of fattening goats. A total of forty castrated Nubian goats (28.25 ± 0.26 kg body weight) were randomly divided [...] Read more.

This study investigated the effects of resveratrol (RES) supplementation on the growth performance, carcass and meat quality, blood lipid levels and ruminal bacterial microbiota of fattening goats. A total of forty castrated Nubian goats (28.25 ± 0.26 kg body weight) were randomly divided into four groups and provided with diets containing different levels of RES (0, 150, 300 and 600 mg/kg) for 120 d. The results showed that RES increased redness and intramuscular fat content, whilst reducing shear force in the longissimus dorsi muscle of goats (p < 0.05). In addition, the final weight, average daily gain, hot carcass weight, net meat weight, carcass lean percentage and eye muscle area of goats were significantly increased in the 150 mg/kg RES group compared with the other three groups, while those in the 600 mg/kg RES group significantly decreased (p < 0.05). RES significantly decreased serum triacylglycerol and LDL-C contents (p < 0.05), and increased HDL-C content and the HDL-C/TC ratio (p < 0.05). Supplementation with 150 mg/kg RES also increased the proportion of Acetitomaculum and Moryella, genera comprising short-chain fatty acid-producing bacteria. The present study indicated that an appropriate supplemental level of RES could improve the growth performance, neat percentage, meat quality, ruminal microbiota and serum lipid levels of fattening goats. Full article

(This article belongs to the Special Issue Meat Quality and Health)

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19 pages, 1479 KiB

Open AccessArticle

Assessment of the Effects of Salt and Salicornia herbacea L. on Physiochemical, Nutritional, and Quality Parameters for Extending the Shelf-Life of Semi-Dried Mullets (Chelon haematocheilus)

by Hee-Geun Jo, Ramakrishna Chilakala, Min-Ju Kim, Yong-Sik Sin, Kyoung-Seon Lee and Sun-Hee Cheong

Foods 2022, 11(4), 597; https://doi.org/10.3390/foods11040597 - 18 Feb 2022

Cited by 6 | Viewed by 2482

Abstract

Mullet, a coastal fish species, is commonly used as a salted dried fish in many countries, including Korea, Japan, and the southeastern United States. The purpose of this investigation was to develop high-quality products of salted semi-dried mullet (SSDM) using natural salt and [...] Read more.

Mullet, a coastal fish species, is commonly used as a salted dried fish in many countries, including Korea, Japan, and the southeastern United States. The purpose of this investigation was to develop high-quality products of salted semi-dried mullet (SSDM) using natural salt and Salicornia herbacea L. (SAL). The antioxidant activity of SAL was investigated by in vitro studies. The physicochemical and nutritional characteristics of fresh mullet (FM), salted control (SSDM-CON), and SAL-treated (SSDM-SAL) mullet groups were analyzed. The moisture, ash, and crude protein contents were significantly increased in the SSDM-SAL group, whereas the salinity was decreased when compared with the SSDM-CON group. Lipid oxidation occurred in the FM and SSDM groups, as indicated by the increase in peroxide (PV), acid (AV), and thiobarbituric acid reactive substance (TBARS) values during the storage period. The protein pattern on the sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed similarities between the groups, while the amino acid and fatty acid contents also varied in the FM and SSDM groups depending on their processing methods. Initially, the total bacterial count was significantly higher in the SSDM groups than in the FM group. However, the SSDM-SAL group had a markedly lower total bacteria count than the FM and SSDM-CON groups during 21 days of refrigerated storage. This result indicates that SAL treatment can improve mullet’s safety from microorganisms, includes beneficial biochemical parameters, and can extend their shelf-life through refrigerated storage. Full article

(This article belongs to the Topic Innovative Food Processing Technologies)

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17 pages, 1137 KiB

Open AccessEditor’s ChoiceArticle

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

by Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, Aurora Cittadini, Paulo E. S. Munekata, Paulo C. B. Campagnol, Maria João Fraqueza, Pasquale De Palo and José M. Lorenzo

Foods 2022, 11(4), 596; https://doi.org/10.3390/foods11040596 - 18 Feb 2022

Cited by 21 | Viewed by 2671

Abstract

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 [...] Read more.

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties. Full article

(This article belongs to the Special Issue Meat Quality and Health)

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12 pages, 3292 KiB

Open AccessArticle

A Novel Fluorescence Aptasensor Based on Magnetic Beads/Gold Nanoparticles/DNA-Stabilized Silver Nanoclusters for Detection of Salmonella Typhimurium

by Shiqian Fu, Xinyan Yang, Lidong Pang, Shasha Cheng, Danliangmin Song, Xue Qin, Chaoxin Man and Yujun Jiang

Foods 2022, 11(4), 595; https://doi.org/10.3390/foods11040595 - 18 Feb 2022

Cited by 9 | Viewed by 2935

Abstract

Salmonella Typhimurium (S. Typhimurium) is a globally distributed foodborne pathogen, which can lead to outbreaks of foodborne infectious diseases. It is essential to guarantee food safety by timely and correct detection of S. Typhimurium. In this investigation, an original fluorescence aptasensor was [...] Read more.

Salmonella Typhimurium (S. Typhimurium) is a globally distributed foodborne pathogen, which can lead to outbreaks of foodborne infectious diseases. It is essential to guarantee food safety by timely and correct detection of S. Typhimurium. In this investigation, an original fluorescence aptasensor was constructed to detect S. Typhimurium rapidly and sensitively. Through the coupling of magnetic beads, aptamer, and gold nanoparticles (AuNPs), a fluorescence quenching system with a “sandwich structure” was established. The aptamer acted as a link, and its specific binding to S. Typhimurium could release AuNPs from the system. Meanwhile, fluorescent DNA-stabilized silver nanoclusters (DNA-AgNCs) were synthesized. The fluorescence intensity changes caused by the fluorescence resonance energy transfer between DNA-AgNCs and AuNPs were utilized to detect S. Typhimurium. The purposed aptasensor exhibited high selectivity and sensitivity with a linear response to S. Typhimurium, ranging from 3.7 × 10² to 3.7 × 10⁵ cfu/mL. The limit of detection (LOD) was estimated to be 98 cfu/mL within 2 h 10 min. In addition, this method showed excellent application for detection of S. Typhimurium in artificially contaminated milk, with LOD reaching 3.4 × 10² cfu/mL. Therefore, the developed fluorescence aptasensor has great potential to identify S. Typhimurium in foodstuffs. Full article

(This article belongs to the Special Issue Rapid Analysis Technology for Food Quality and Safety)

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23 pages, 828 KiB

Open AccessEditor’s ChoiceReview

Functional Performance of Plant Proteins

by Kai Kai Ma, Maija Greis, Jiakai Lu, Alissa A. Nolden, David Julian McClements and Amanda J. Kinchla

Foods 2022, 11(4), 594; https://doi.org/10.3390/foods11040594 - 18 Feb 2022

Cited by 84 | Viewed by 13947

Abstract

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and [...] Read more.

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR). Full article

(This article belongs to the Special Issue Plant-Based Foodstuff: Recent Advances and Innovations in Food Technology)

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28 pages, 28694 KiB

Open AccessArticle

Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils

by Tatenda Gift Kawhena, Umezuruike Linus Opara and Olaniyi Amos Fawole

Foods 2022, 11(4), 593; https://doi.org/10.3390/foods11040593 - 18 Feb 2022

Cited by 10 | Viewed by 2841

Abstract

The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on freshly harvested mature ‘Wonderful’ pomegranate fruit were studied. Fruit were coated with gum arabic (GA) (1.5% w/v) alone or enriched with lemongrass oil (LM) (0.1% v/v) [...] Read more.

The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on freshly harvested mature ‘Wonderful’ pomegranate fruit were studied. Fruit were coated with gum arabic (GA) (1.5% w/v) alone or enriched with lemongrass oil (LM) (0.1% v/v) and/or pomegranate peel extract (PP) (1% w/v). Fruit were packed into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high), and stored for 6 weeks at 5 ± 1 °C (90% RH). Evaluations were made every 2 weeks of cold storage and after 5 d of shelf life (20 °C and 65% RH). Fruit coated with GA + PP (4.09%) and GA + PP + LM (4.21%) coatings recorded the least cumulative weight loss compared to the uncoated control (9.87%). After 6 weeks, uncoated control and GA + PP + LM recorded the highest (24.55 mg CO₂Kg⁻¹h⁻¹) and lowest (10.76 mg CO₂Kg⁻¹h⁻¹) respiration rate, respectively. Coating treatments reduced the incidence of decay and treatments GA + LM + PP and GA + PP recorded the highest total flavonoid content between 2 and 6 weeks of storage. The findings suggest that GA coatings with/without LM and PP can be a beneficial postharvest treatment for ‘Wonderful’ pomegranates to reduce weight loss and decay development during cold storage. Full article

(This article belongs to the Special Issue Natural Bioactive Compounds for Innovative Food Preservation and Processing)

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