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Volume 12
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Foods, Volume 12, Issue 10 (May-2 2023) – 162 articles

Cover Story (view full-size image): Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides and to promote meat tenderization. Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. View this paper
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18 pages, 7519 KiB  
Article
Feasibility Study of Combining Hyperspectral Imaging with Deep Learning for Chestnut-Quality Detection
by Qiongda Zhong, Hu Zhang, Shuqi Tang, Peng Li, Caixia Lin, Ling Zhang and Nan Zhong
Foods 2023, 12(10), 2089; https://doi.org/10.3390/foods12102089 - 22 May 2023
Cited by 2 | Viewed by 1413
Abstract
The rapid detection of chestnut quality is a critical aspect of chestnut processing. However, traditional imaging methods pose a challenge for chestnut-quality detection due to the absence of visible epidermis symptoms. This study aims to develop a quick and efficient detection method using [...] Read more.
The rapid detection of chestnut quality is a critical aspect of chestnut processing. However, traditional imaging methods pose a challenge for chestnut-quality detection due to the absence of visible epidermis symptoms. This study aims to develop a quick and efficient detection method using hyperspectral imaging (HSI, 935–1720 nm) and deep learning modeling for qualitative and quantitative identification of chestnut quality. Firstly, we used principal component analysis (PCA) to visualize the qualitative analysis of chestnut quality, followed by the application of three pre-processing methods to the spectra. To compare the accuracy of different models for chestnut-quality detection, traditional machine learning models and deep learning models were constructed. Results showed that deep learning models were more accurate, with FD-LSTM achieving the highest accuracy of 99.72%. Moreover, the study identified important wavelengths for chestnut-quality detection at around 1000, 1400 and 1600 nm, to improve the efficiency of the model. The FD-UVE-CNN model achieved the highest accuracy of 97.33% after incorporating the important wavelength identification process. By using the important wavelengths as input for the deep learning network model, recognition time decreased on average by 39 s. After a comprehensive analysis, FD-UVE-CNN was deter-mined to be the most effective model for chestnut-quality detection. This study suggests that deep learning combined with HSI has potential for chestnut-quality detection, and the results are encouraging. Full article
(This article belongs to the Section Food Quality and Safety)
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17 pages, 4180 KiB  
Article
Effects of Extraction Methods on the Physicochemical Properties and Biological Activities of Polysaccharides from Polygonatum sibiricum
by Yongshuai Jing, Meng Yan, Hao Zhang, Dongbo Liu, Xiaoyue Qiu, Beibei Hu, Danshen Zhang, Yuguang Zheng and Lanfang Wu
Foods 2023, 12(10), 2088; https://doi.org/10.3390/foods12102088 - 22 May 2023
Cited by 4 | Viewed by 1546
Abstract
Polygonatum sibiricum polysaccharides (PSPs) have important biological functions, such as antioxidation, immunomodulatory, and hypolipidemic functions. Different extraction methods have effects on their structures and activities. In this study, six extraction methods, including hot water extraction (HWE), alkali extraction (AAE), ultrasound-assisted extraction (UAE), enzyme-assisted [...] Read more.
Polygonatum sibiricum polysaccharides (PSPs) have important biological functions, such as antioxidation, immunomodulatory, and hypolipidemic functions. Different extraction methods have effects on their structures and activities. In this study, six extraction methods, including hot water extraction (HWE), alkali extraction (AAE), ultrasound-assisted extraction (UAE), enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), and freeze–thaw-assisted extraction (FAE) were used to extract PSPs, and their structure–activity relationships were analyzed. The results showed that all six PSPs had similar functional group compositions, thermal stability, and glycosidic bond compositions. PSP-As (PSPs extracted by AAE) exhibited better rheological properties due to their higher molecular weight (Mw). PSP-Es (PSPs extracted by EAE) and PSP-Fs (PSPs extracted by FAE) had better lipid-lowering activity due to their lower Mw. PSP-Es and PSP-Ms (PSPs extracted by MAE), which do not contain uronic acid and have a moderate Mw, had better 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity. On the contrary, PSP-Hs (PSPs extracted by HWE) and PSP-Fs, with the Mw of uronic acid, had the best OH-radical-scavenging activity. The high-Mw PSP-As had the best Fe2+-chelating ability. In addition, mannose (Man) may play an important role in the immunomodulatory activity. These results indicate that different extraction methods affect the structure and biological activity of polysaccharides to varying degrees, and these results are helpful for understanding the structure–activity relationship of PSPs. Full article
(This article belongs to the Special Issue Dietary Fibers from Agro-Products and Agro-Byproducts and Their Health Benefits)
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21 pages, 1250 KiB  
Review
Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application
by Hongyan Mu, Sophia Xue, Qingrui Sun, John Shi, Danyang Zhang, Deda Wang and Jianteng Wei
Foods 2023, 12(10), 2087; https://doi.org/10.3390/foods12102087 - 22 May 2023
Cited by 8 | Viewed by 3380
Abstract
Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, [...] Read more.
Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products. Full article
(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges)
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17 pages, 297 KiB  
Review
Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China
by Meng-Qiu Yan, Jie Feng, Yan-Fang Liu, Dian-Ming Hu and Jing-Song Zhang
Foods 2023, 12(10), 2086; https://doi.org/10.3390/foods12102086 - 22 May 2023
Cited by 4 | Viewed by 2663
Abstract
Functional raw materials rich in various effective nutrients and active ingredients that are of stable quality can be obtained from the liquid fermentation of edible and medicinal fungi. In this review, we systematically summarize the main findings of this comparative study that compared [...] Read more.
Functional raw materials rich in various effective nutrients and active ingredients that are of stable quality can be obtained from the liquid fermentation of edible and medicinal fungi. In this review, we systematically summarize the main findings of this comparative study that compared the components and efficacy of liquid fermented products from edible and medicinal fungi with those from cultivated fruiting bodies. Additionally, we present the methods used in the study to obtain and analyze the liquid fermented products. The application of these liquid fermented products in the food industry is also discussed. With the potential breakthrough of liquid fermentation technology and the continued development of these products, our findings can serve as a reference for further utilization of liquid fermented products derived from edible and medicinal fungi. Further exploration of liquid fermentation technology is necessary to optimize the production of functional components from edible and medicinal fungi, and to enhance their bioactivity and safety. Investigation of the potential synergistic effects of combining liquid fermented products with other food ingredients is also necessary to enhance their nutritional values and health benefits. Full article
(This article belongs to the Special Issue Mushroom Biotechnology in Food Industry)
13 pages, 931 KiB  
Article
Korean Proficiency Tests for Pesticide Residues in Rice: Comparison of Various Proficiency Testing Evaluation Methods and Identification of Critical Factors for Multiresidue Analysis
by Hyosub Lee, Gunhee Jung, Juhyeon Min, Hyanghee Kim, Wontae Jeong and Taekkyum Kim
Foods 2023, 12(10), 2085; https://doi.org/10.3390/foods12102085 - 22 May 2023
Viewed by 1131
Abstract
Establishing pesticide safety management for agricultural products necessitates accurate pesticide analysis at analytical laboratories. Proficiency testing is regarded an effective method for quality control. Herein, proficiency tests were carried out for residual pesticide analysis in laboratories. All samples satisfied the homogeneity and stability [...] Read more.
Establishing pesticide safety management for agricultural products necessitates accurate pesticide analysis at analytical laboratories. Proficiency testing is regarded an effective method for quality control. Herein, proficiency tests were carried out for residual pesticide analysis in laboratories. All samples satisfied the homogeneity and stability criteria of the ISO 13528 standard. The obtained results were analyzed using the ISO 17043 z-score evaluation. Both individual pesticide and multiresidue proficiency evaluations were performed, and the proportion of z-scores within the ±2 range (“Satisfactory” rating) obtained for seven pesticides ranged 79–97%. Of the laboratories, 83% were classified as Category A using the category A/B method, and these also received AAA ratings in the triple-A evaluations. Furthermore, 66–74% of the laboratories were rated “Good” via five evaluation methods based on their z-scores. The sum of weighted z-scores and scaled sum of squared z-scores were considered as the most suitable evaluation techniques, as they compensated for the drawbacks of good results and corrected the poor results. To identify the main factors affecting laboratory analysis, the experience of the analyst, sample weight, calibration curve preparation method, and cleanup status were considered. A dispersive solid phase extraction cleanup significantly improved the results (p < 0.01). Full article
(This article belongs to the Special Issue Advanced Methods for Analysis and Detection of Pesticide Residues in Foods)
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16 pages, 2123 KiB  
Article
Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection
by Wilton Pereira da Silva, Leidjane Matos de Souto, João Paulo de Lima Ferreira, Josivanda Palmeira Gomes, Antonio Gilson Barbosa de Lima, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Dyego da Costa Santos, Maristela de Fátima Simplicio de Santana, Francislaine Suelia dos Santos, Lumara Tatiely Santos Amadeu, Plúvia Oliveira Galdino, Caciana Cavalcanti Costa, Aluízio Freire da Silva Júnior and Célia Maria Rufino Franco
Foods 2023, 12(10), 2084; https://doi.org/10.3390/foods12102084 - 22 May 2023
Cited by 1 | Viewed by 1061
Abstract
The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, [...] Read more.
The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrigerator air temperature maintained at 3.5 °C. A solver was created for the two-dimensional analytical solution of the heat conduction equation in cylindrical coordinates. This solver and the experimental data set were coupled to the LS Optimizer (V. 7.2) optimization software to simultaneously determine not only the values of thermal diffusivity (α) and heat transfer coefficient (hH), but also the uncertainties of these values. These values were consistent with those reported in the literature for carrots; in this study, the precision of these values and the confidence level of the results (95.4%) were also presented. Furthermore, the Biot numbers were greater than 0.1 and less than 40, indicating that the mathematical model presented in this study can be used to simultaneously estimate α and hH. A simulation of the chilling kinetics using the values obtained for α and hH showed good agreement with the experimental results, with a root mean square error RMSE = 9.651 × 10−3 and a chi-square χ2 = 4.378 × 10−3. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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16 pages, 2637 KiB  
Article
Spotting of Volatile Signatures through GC-MS Analysis of Bacterial and Fungal Infections in Stored Potatoes (Solanum tuberosum L.)
by Adinath Kate, Shikha Tiwari, Jamna Prasad Gujar, Bharat Modhera, Manoj Kumar Tripathi, Hena Ray, Alokesh Ghosh and Debabandya Mohapatra
Foods 2023, 12(10), 2083; https://doi.org/10.3390/foods12102083 - 22 May 2023
Viewed by 1152
Abstract
Potatoes inoculated with Pectobacterium carotovorum spp., Aspergillus flavus and Aspergillus niger, along with healthy (control) samples, were stored at different storage temperatures (4 ± 1 °C, 8 ± 1 °C, 25 ± 1 °C) for three weeks. Volatile organic compounds (VOCs) were [...] Read more.
Potatoes inoculated with Pectobacterium carotovorum spp., Aspergillus flavus and Aspergillus niger, along with healthy (control) samples, were stored at different storage temperatures (4 ± 1 °C, 8 ± 1 °C, 25 ± 1 °C) for three weeks. Volatile organic compounds (VOCs) were mapped using the headspace gas analysis through solid phase micro extraction–gas chromatography–mass spectroscopy every week. The VOC data were arranged into different groups and classified using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA) models. Based on a variable importance in projection (VIP) score > 2 and the heat map, prominent VOCs were identified as 1-butanol and 1-hexanol, which can act as biomarkers for Pectobacter related bacterial spoilage during storage of potatoes in different conditions. Meanwhile, hexadecanoic acid and acetic acid were signature VOCs for A. flavus, and hexadecane, undecane, tetracosane, octadecanoic acid, tridecene and undecene were associated with A. niger. The PLS-DA model performed better at classifying the VOCs of the three different species of infection and the control sample compared to PCA, with high values of R2 (96–99%) and Q2 (0.18–0.65). The model was also found to be reliable for predictability during random permutation test-based validation. This approach can be adopted for fast and accurate diagnosis of pathogenic invasion of potatoes during storage. Full article
(This article belongs to the Special Issue Storage and Shelf Life of Foods)
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15 pages, 1329 KiB  
Article
Dissipation, Metabolism, Accumulation, Processing and Risk Assessment of Fluopyram and Trifloxystrobin in Cucumbers and Cowpeas from Cultivation to Consumption
by Kai Cui, Shuai Guan, Jingyun Liang, Liping Fang, Ruiyan Ding, Jian Wang, Teng Li, Zhan Dong, Xiaohu Wu and Yongquan Zheng
Foods 2023, 12(10), 2082; https://doi.org/10.3390/foods12102082 - 22 May 2023
Cited by 2 | Viewed by 987
Abstract
Fluopyram and trifloxystrobin are widely used for controlling various plant diseases in cucumbers and cowpeas. However, data on residue behaviors in plant cultivation and food processing are currently lacking. Our results showed that cowpeas had higher fluopyram and trifloxystrobin residues (16.48–247.65 μg/kg) than [...] Read more.
Fluopyram and trifloxystrobin are widely used for controlling various plant diseases in cucumbers and cowpeas. However, data on residue behaviors in plant cultivation and food processing are currently lacking. Our results showed that cowpeas had higher fluopyram and trifloxystrobin residues (16.48–247.65 μg/kg) than cucumbers (877.37–3576.15 μg/kg). Moreover, fluopyram and trifloxystrobin dissipated faster in cucumbers (half-life range, 2.60–10.66 d) than in cowpeas (10.83–22.36 d). Fluopyram and trifloxystrobin were the main compounds found in field samples, and their metabolites, fluopyram benzamide and trifloxystrobin acid, fluctuated at low residue levels (≤76.17 μg/kg). Repeated spraying resulted in the accumulation of fluopyram, trifloxystrobin, fluopyram benzamide and trifloxystrobin acid in cucumbers and cowpeas. Peeling, washing, stir-frying, boiling and pickling were able to partially or substantially remove fluopyram and trifloxystrobin residues from raw cucumbers and cowpeas (processing factor range, 0.12–0.97); on the contrary, trifloxystrobin acid residues appeared to be concentrated in pickled cucumbers and cowpeas (processing factor range, 1.35–5.41). Chronic and acute risk assessments suggest that the levels of fluopyram and trifloxystrobin in cucumbers and cowpeas were within a safe range based on the field residue data of the present study. The potential hazards of fluopyram and trifloxystrobin should be continuously assessed for their high residue concentrations and potential accumulation effects. Full article
(This article belongs to the Special Issue Food Pesticide Residues Monitoring and Health Risk Assessment)
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14 pages, 4336 KiB  
Article
Insoluble Dietary Fiber from Soybean Residue (Okara) Exerts Anti-Obesity Effects by Promoting Hepatic Mitochondrial Fatty Acid Oxidation
by Jiarui Zhang, Sainan Wang, Junyao Wang, Wenhao Liu, Hao Gong, Zhao Zhang, Bo Lyu and Hansong Yu
Foods 2023, 12(10), 2081; https://doi.org/10.3390/foods12102081 - 22 May 2023
Cited by 1 | Viewed by 1677
Abstract
Numerous investigations have shown that insoluble dietary fiber (IDF) has a potentially positive effect on obesity due to a high-fat diet (HFD). Our previous findings based on proteomic data revealed that high-purity IDF from soybean residue (okara) (HPSIDF) prevented obesity by regulating hepatic [...] Read more.
Numerous investigations have shown that insoluble dietary fiber (IDF) has a potentially positive effect on obesity due to a high-fat diet (HFD). Our previous findings based on proteomic data revealed that high-purity IDF from soybean residue (okara) (HPSIDF) prevented obesity by regulating hepatic fatty acid synthesis and degradation pathways, while its intervention mechanism is uncharted. Consequently, the goal of this work is to find out the potential regulatory mechanisms of HPSIDF on hepatic fatty acid oxidation by determining changes in fatty acid oxidation-related enzymes in mitochondria and peroxisomes, the production of oxidation intermediates and final products, the composition and content of fatty acids, and the expression levels of fatty acid oxidation-related proteins in mice fed with HFD. We found that supplementation with HPSIDF significantly ameliorated body weight gain, fat accumulation, dyslipidemia, and hepatic steatosis caused by HFD. Importantly, HPSIDF intervention promotes medium- and long-chain fatty acid oxidation in hepatic mitochondria by improving the contents of acyl-coenzyme A oxidase 1 (ACOX1), malonyl coenzyme A (Malonyl CoA), acetyl coenzyme A synthase (ACS), acetyl coenzyme A carboxylase (ACC), and carnitine palmitoyl transferase-1 (CPT-1). Moreover, HPSIDF effectively regulated the expression levels of proteins involved with hepatic fatty acid β-oxidation. Our study indicated that HPSIDF treatment prevents obesity by promoting hepatic mitochondrial fatty acid oxidation. Full article
(This article belongs to the Special Issue Food Polysaccharides, Starch, and Protein: Processing, Characterization, and Health Benefits)
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17 pages, 32378 KiB  
Article
Encapsulation of Menthol and Luteolin Using Hydrocolloids as Wall Material to Formulate Instant Aromatic Beverages
by Laura Sofía Mora-Flórez, Daniel Cabrera-Rodríguez and María Hernández-Carrión
Foods 2023, 12(10), 2080; https://doi.org/10.3390/foods12102080 - 22 May 2023
Cited by 1 | Viewed by 1645
Abstract
Aromatic plants represent about 0.7% of all medicinal plants. The most common are peppermint (main active ingredient: menthol) and chamomile (main active ingredient: luteolin), which are usually consumed in “tea bags” to make infusions or herbal teas. In this study, menthol and luteolin [...] Read more.
Aromatic plants represent about 0.7% of all medicinal plants. The most common are peppermint (main active ingredient: menthol) and chamomile (main active ingredient: luteolin), which are usually consumed in “tea bags” to make infusions or herbal teas. In this study, menthol and luteolin encapsulates using different hydrocolloids were obtained to replace the conventional preparation of these beverages. Encapsulation was carried out by feeding an infusion of peppermint and chamomile (83% aqueous phase = 75% water − 8% herbs in equal parts, and 17% dissolved solids = wall material in 2:1 ratio) into a spray dryer (180 °C-4 mL/min). A factorial experimental design was used to evaluate the effect of wall material on morphology (circularity and Feret’s diameter) and texture properties of the powders using image analysis. Four formulations using different hydrocolloids were evaluated: (F1) maltodextrin-sodium caseinate (10 wt%), (F2) maltodextrin-soy protein (10 wt%), (F3) maltodextrin-sodium caseinate (15 wt%), and (F4) maltodextrin-soy protein (15 wt%). The moisture, solubility, bulk density, and bioavailability of menthol in the capsules were determined. The results showed that F1 and F2 presented the best combination of powder properties: higher circularity (0.927 ± 0.012, 0.926 ± 0.011), lower moisture (2.69 ± 0.53, 2.71 ± 0.21), adequate solubility (97.73 ± 0.76, 98.01 ± 0.50), and best texture properties. Those suggest the potential of these powders not only as an easy-to-consume and ecofriendly instant aromatic beverage but also as a functional one. Full article
(This article belongs to the Collection Food Hydrocolloids Science)
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22 pages, 2606 KiB  
Article
Health-Aware Food Recommendation Based on Knowledge Graph and Multi-Task Learning
by Yi Chen, Yandi Guo, Qiuxu Fan, Qinghui Zhang and Yu Dong
Foods 2023, 12(10), 2079; https://doi.org/10.3390/foods12102079 - 22 May 2023
Cited by 4 | Viewed by 2986
Abstract
Current food recommender systems tend to prioritize either the user’s dietary preferences or the healthiness of the food, without considering the importance of personalized health requirements. To address this issue, we propose a novel approach to healthy food recommendations that takes into account [...] Read more.
Current food recommender systems tend to prioritize either the user’s dietary preferences or the healthiness of the food, without considering the importance of personalized health requirements. To address this issue, we propose a novel approach to healthy food recommendations that takes into account the user’s personalized health requirements, in addition to their dietary preferences. Our work comprises three perspectives. Firstly, we propose a collaborative recipe knowledge graph (CRKG) with millions of triplets, containing user–recipe interactions, recipe–ingredient associations, and other food-related information. Secondly, we define a score-based method for evaluating the healthiness match between recipes and user preferences. Based on these two prior perspectives, we develop a novel health-aware food recommendation model (FKGM) using knowledge graph embedding and multi-task learning. FKGM employs a knowledge-aware attention graph convolutional neural network to capture the semantic associations between users and recipes on the collaborative knowledge graph and learns the user’s requirements in both preference and health by fusing the losses of these two learning tasks. We conducted experiments to demonstrate that FKGM outperformed four competing baseline models in integrating users’ dietary preferences and personalized health requirements in food recommendations and performed best on the health task. Full article
(This article belongs to the Special Issue Applications of Artificial Intelligence in Food Industry)
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14 pages, 1268 KiB  
Article
Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat
by Anu Suprabha Raj, M. Hikmet Boyacioglu, Hulya Dogan and Kaliramesh Siliveru
Foods 2023, 12(10), 2078; https://doi.org/10.3390/foods12102078 - 22 May 2023
Cited by 2 | Viewed by 1692
Abstract
The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and time) on the chemical and rheological [...] Read more.
The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and time) on the chemical and rheological properties of flour from blends of hard red wheat were analyzed. The wheat blends B1-25:75 (hard red spring (HRS)/hard red winter (HRW)), B2-50:50, and B3-75:25, which were tempered to 14%, 16%, and 18% for 16, 20, and 24 h, respectively, were milled using a laboratory-scale roller mill (Buhler MLU-202). Protein, damaged starch, and particle characteristics were influenced by blending, tempering, and milling streams. For all the blends, the protein content varied significantly among the break flour streams; the damaged starch content varied greatly in the reduction streams. The increased damaged starch content of the reduction streams proportionally increased water absorption (WA). Higher proportions of HRS in the blends significantly decreased the pasting temperature of the dough, as measured using Mixolab. Principal component analysis proved that the protein content was the key determinant in particle characteristics, WA, and pasting properties of the flour, especially in blends with a higher proportion of HRS. Full article
(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes)
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20 pages, 3406 KiB  
Article
The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments
by Yu Jiang, Qilong Zhao, Haolan Deng, Yongjun Li, Di Gong, Xiaodan Huang, Danfeng Long and Ying Zhang
Foods 2023, 12(10), 2077; https://doi.org/10.3390/foods12102077 - 22 May 2023
Cited by 2 | Viewed by 1229
Abstract
This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After [...] Read more.
This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom. Full article
(This article belongs to the Section Food Engineering and Technology)
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15 pages, 2630 KiB  
Article
Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites
by Songnan Li, Duo Feng, Enpeng Li and Robert G. Gilbert
Foods 2023, 12(10), 2076; https://doi.org/10.3390/foods12102076 - 22 May 2023
Cited by 4 | Viewed by 1209
Abstract
Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve [...] Read more.
Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve both zeaxanthin stability and controlled release. Optimization using three variables judged important for optimizing the system (reaction temperature of 65 °C, starch concentration of 6%, and reaction time of 2 h) was conducted for incorporation of zeaxanthin into corn starch granules, aiming for high zeaxanthin content (2.47 mg/g) and high encapsulation efficiency (74%). Polarized-light microscopy, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that the process partially gelatinized corn starch; additionally, it showed the presence of corn starch/zeaxanthin composites, with the zeaxanthin successfully trapped in corn starch granules. The half-life time of zeaxanthin in corn starch/zeaxanthin composites increased to 43 days as compared with that of zeaxanthin alone (13 days). The composites show a rapid increase in zeaxanthin release with in vitro intestinal digestion, which is favorable for possible use in living systems. These findings could have application in designing effective starch-based carriers of this bioactive ingredient with enhanced storage stability and improved intestines-targeted controlled-release delivery. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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16 pages, 3507 KiB  
Article
Antioxidant Capacity and Protective Effects on H2O2-Induced Oxidative Damage in PC12 Cells of the Active Fraction of Brassica rapa L.
by Jin Wang, Shuang Xiao, Qi Cai, Jing Miao and Jinyao Li
Foods 2023, 12(10), 2075; https://doi.org/10.3390/foods12102075 - 22 May 2023
Cited by 4 | Viewed by 1688
Abstract
Brassica rapa L. (BR), a traditional biennial herb belonging to the Brassica species of Brassicaceae, has been widely used for functions of anti-inflammatory, antitumor, antioxidation, antiaging, and regulation of immunity. In this study, antioxidant activity and protective effects on H2O2 [...] Read more.
Brassica rapa L. (BR), a traditional biennial herb belonging to the Brassica species of Brassicaceae, has been widely used for functions of anti-inflammatory, antitumor, antioxidation, antiaging, and regulation of immunity. In this study, antioxidant activity and protective effects on H2O2-induced oxidative damage in PC12 cells of the active fractions of BR were investigated in vitro. Among all active fractions, the ethyl acetate fraction of ethanol extract from BR (BREE-Ea) showed the strongest antioxidant activity. Additionally, it was noted that BREE-Ea and n-butyl alcohol fraction of ethanol extract from BR (BREE-Ba) both have protective effects in oxidatively damaged PC12 cells, while BREE-Ea displayed the best protective effect in all determined experimental doses. Furthermore, flow cytometry (DCFH-DA staining) analysis indicated that BREE-Ea could reduce the H2O2-induced apoptosis in PC12 cells by reducing the production of intracellular reactive oxygen species (ROS) and increasing enzymatic activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). Moreover, BREE-Ea could decrease the malondialdehyde (MDA) content and reduce the release of extracellular lactic dehydrogenase (LDH) from H2O2-induced PC12 cells. All these results demonstrate that BREE-Ea has a good antioxidant capacity and protective effect on PC12 cells against apoptosis induced by H2O2 and that it can be used as a good edible antioxidant to improve the body’s endogenous antioxidant defense. Full article
(This article belongs to the Section Food Nutrition)
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25 pages, 1303 KiB  
Review
Microbial Lipid Based Biorefinery Concepts: A Review of Status and Prospects
by Jonilson de Melo e Silva, Luiza Helena da Silva Martins, Débora Kono Taketa Moreira, Leonardo do Prado Silva, Paula de Paula Menezes Barbosa, Andrea Komesu, Nelson Rosa Ferreira and Johnatt Allan Rocha de Oliveira
Foods 2023, 12(10), 2074; https://doi.org/10.3390/foods12102074 - 22 May 2023
Cited by 5 | Viewed by 3409
Abstract
The use of lignocellulosic biomass as a raw material for the production of lipids has gained increasing attention, especially in recent years when the use of food in the production of biofuels has become a current technology. Thus, the competition for raw materials [...] Read more.
The use of lignocellulosic biomass as a raw material for the production of lipids has gained increasing attention, especially in recent years when the use of food in the production of biofuels has become a current technology. Thus, the competition for raw materials for both uses has brought the need to create technological alternatives to reduce this competition that could generate a reduction in the volume of food offered and a consequent commercial increase in the value of food. Furthermore, the use of microbial oils has been studied in many industrial branches, from the generation of renewable energy to the obtainment of several value-added products in the pharmaceutical and food industries. Thus, this review provides an overview of the feasibility and challenges observed in the production of microbial lipids through the use of lignocellulosic biomass in a biorefinery. Topics covered include biorefining technology, the microbial oil market, oily microorganisms, mechanisms involved in lipid-producing microbial metabolism, strain development, processes, lignocellulosic lipids, technical drawbacks, and lipid recovery. Full article
(This article belongs to the Section Food Biotechnology)
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15 pages, 1697 KiB  
Article
Dairy By-Products and Lactoferrin Exert Antioxidant and Antigenotoxic Activity on Intestinal and Hepatic Cells
by Inés Abad, Julien Vignard, Catherine Bouchenot, Dimitra Graikini, Laura Grasa, María Dolores Pérez, Gladys Mirey and Lourdes Sánchez
Foods 2023, 12(10), 2073; https://doi.org/10.3390/foods12102073 - 21 May 2023
Viewed by 1560
Abstract
The dairy industry generates a large volume of by-products containing bioactive compounds that may have added value. The aim of this study was to evaluate the antioxidant and antigenotoxic effects of milk-derived products, such as whey, buttermilk, and lactoferrin, in two human cell [...] Read more.
The dairy industry generates a large volume of by-products containing bioactive compounds that may have added value. The aim of this study was to evaluate the antioxidant and antigenotoxic effects of milk-derived products, such as whey, buttermilk, and lactoferrin, in two human cell lines: Caco-2 as an intestinal barrier model and HepG2 as a hepatic cell line. First, the protective effect of dairy samples against the oxidative stress caused by menadione was analyzed. All these dairy fractions significantly reversed the oxidative stress, with the non-washed buttermilk fraction presenting the greatest antioxidant effect for Caco-2 cells and lactoferrin as the best antioxidant for HepG2 cells. At concentrations that did not impact cell viability, we found that the dairy sample with the highest antigenotoxic power against menadione, in both cell lines, was lactoferrin at the lowest concentration. Additionally, dairy by-products maintained their activity in a coculture of Caco-2 and HepG2, mimicking the intestinal-liver axis. This result suggests that the compounds responsible for the antioxidant activity could cross the Caco-2 barrier and reach HepG2 cells on the basal side, exerting their function on them. In conclusion, our results show that dairy by-products have antioxidant and antigenotoxic activities, which would allow revaluing their use in food specialties. Full article
(This article belongs to the Topic New Insights of Natural Compounds in Antioxidant and Anti-Inflammatory Properties)
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14 pages, 2446 KiB  
Article
Yam Bean (Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure
by Geyao Song, Kun Yang, Di Wu, Weiwei Lu, Rongshuo Chi, Jing Ma and Weiqing Sun
Foods 2023, 12(10), 2072; https://doi.org/10.3390/foods12102072 - 21 May 2023
Viewed by 1210
Abstract
This study aimed to analyze the impact of different additions (0–1.25%) of yam bean powder (YBP) on myofibrillar protein (MP) gel characteristics such as the structure, water-holding capacity (WHC), chemical interaction strength of grass carp MP, and texture. The results showed that the [...] Read more.
This study aimed to analyze the impact of different additions (0–1.25%) of yam bean powder (YBP) on myofibrillar protein (MP) gel characteristics such as the structure, water-holding capacity (WHC), chemical interaction strength of grass carp MP, and texture. The results showed that the YBP exhibited a strong water absorption capacity and filled in the protein heat-induced polymerization gel network well, which enabled the gel network to capture and retain water effectively, resulting in MP gels containing YBP with excellent WHC and gel strength (0.75%). In addition, YBP induced the formation of hydrogen and disulfide bonds in proteins and inhibited the conversion of α-helices to β-sheets and β-turn structures, facilitating the formation of high-strength gel networks (p < 0.05). In conclusion, YBP can significantly improve the thermally induced gelling properties of grass carp MP. In particular, the addition of 0.75% YBP had the best effect in terms of filling the gel network of grass carp MP, resulting in the formation of a continuous and dense protein network, leading to the composite gel with the best WHC and texture. Full article
(This article belongs to the Special Issue Advances in Upcycling Underutilized Seafood Products for Food Applications)
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17 pages, 4953 KiB  
Article
The Effect of Netting Bags on the Postharvest Quality, Bioactive and Nutritional Compounds, and the Spoilage Microorganisms Content of Bell Peppers
by Selene C. H. Rives-Castillo, Zormy N. Correa-Pacheco, María L. Corona-Rangel, Mónica Hernández-López, Laura L. Barrera-Necha, Rosa I. Ventura-Aguilar and Silvia Bautista-Baños
Foods 2023, 12(10), 2071; https://doi.org/10.3390/foods12102071 - 21 May 2023
Cited by 1 | Viewed by 1273
Abstract
The packaging nets used for bell peppers act as a form of protection. However, the manufacturing is based on polymers that cause serious environmental problems. The effects of nets made of biodegradable materials, such as poly(lactic) acid (PLA), poly(butylene adipate-co-terephthalate) (PBAT), and cactus [...] Read more.
The packaging nets used for bell peppers act as a form of protection. However, the manufacturing is based on polymers that cause serious environmental problems. The effects of nets made of biodegradable materials, such as poly(lactic) acid (PLA), poly(butylene adipate-co-terephthalate) (PBAT), and cactus stem residues, were evaluated on four different colors of ‘California Wonder’ bell peppers stored over a 25-day storage period under controlled and ambient temperature conditions. Compared to commercial polyethylene nets, the bell peppers kept in the biodegradable nets did not show notable differences with respect to color, weight loss, total soluble solids, and titratable acidity. However, there were significant differences (p < 0.05) in terms of phenol content, carotenoids (orange bell peppers), anthocyanins, and vitamin C, with an overall tendency to show a higher content in those kept in PLA 60%/PBTA 40%/cactus stem flour 3% compared to commercial packaging. In addition, the same net notably reduced the development of bacteria, fungi, and yeasts during the storage of red, orange, and yellow bell peppers. As postharvest packaging for bell peppers, this net could be considered a viable option for the storage of this product. Full article
(This article belongs to the Section Food Packaging and Preservation)
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13 pages, 4958 KiB  
Article
Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat
by Ilija Djekic, Slavisa Stajic, Bozidar Udovicki, Caba Siladji, Vesna Djordjevic, Nino Terjung, Volker Heinz and Igor Tomasevic
Foods 2023, 12(10), 2070; https://doi.org/10.3390/foods12102070 - 21 May 2023
Viewed by 1273
Abstract
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. [...] Read more.
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. Full article
(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)
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13 pages, 3324 KiB  
Article
The Effect of Buckwheat Resistant Starch on Intestinal Physiological Function
by Zhan-Bin Sun, Xiao Zhang, Yi Yan, Jia-Liang Xu, Xin Lu and Qing Ren
Foods 2023, 12(10), 2069; https://doi.org/10.3390/foods12102069 - 21 May 2023
Cited by 1 | Viewed by 2148
Abstract
Resistant starch appears to have promising effects on hypertension, cardiovascular and enteric illness. The influence of resistant starch on intestinal physiological function has drawn great attention. In this study, we first analyzed the physicochemical characteristics, including the crystalline properties, amylose content, and anti-digestibility [...] Read more.
Resistant starch appears to have promising effects on hypertension, cardiovascular and enteric illness. The influence of resistant starch on intestinal physiological function has drawn great attention. In this study, we first analyzed the physicochemical characteristics, including the crystalline properties, amylose content, and anti-digestibility among different types of buckwheat-resistant starch. The influence of resistant starch on the physiological functions of the mouse intestinal system, contained defecation, and intestinal microbes were also evaluated. The results showed that the crystalline mold of buckwheat-resistant starch changed from A to B + V after acid hydrolysis treatment (AHT) and autoclaving enzymatic debranching treatment (AEDT). The amylose content in AEDT was higher than in AHT and raw buckwheat. Moreover, the anti-digestibility of AEDT was also stronger than that in AHT and raw buckwheat. The buckwheat-resistant starch can promote bowel intestinal tract movement. The quantity of intestinal microbe was regulated by buckwheat-resistant starch. Our research demonstrates an effective preparation method for improving the quality of buckwheat-resistant starch and found that buckwheat-resistant starch has the role of adjusting the distribution of the intestinal flora and maintaining the health of the body. Full article
(This article belongs to the Special Issue Food Quality Control: Microbial Diversity and Metabolic Regulation)
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19 pages, 17781 KiB  
Article
Effect of 3D Food Printing Processing on Polyphenol System of Loaded Aronia melanocarpa and Post-Processing Evaluation of 3D Printing Products
by Quancheng Zhou, Xijun Nan, Shucheng Zhang, Liang Zhang, Jian Chen, Jiayi Li, Honglei Wang and Zheng Ruan
Foods 2023, 12(10), 2068; https://doi.org/10.3390/foods12102068 - 20 May 2023
Cited by 1 | Viewed by 1375
Abstract
Aronia melanocarpa polyphenols (AMP) have good nutritional values and functions. This study aimed to explore the printability and storage properties of AM gels in 3D food printing (3DFP). Therefore, 3DFP was performed on a loaded AMP gel system to determine its textural properties, [...] Read more.
Aronia melanocarpa polyphenols (AMP) have good nutritional values and functions. This study aimed to explore the printability and storage properties of AM gels in 3D food printing (3DFP). Therefore, 3DFP was performed on a loaded AMP gel system to determine its textural properties, rheological properties, microstructure, swelling degree and storage performance. The results revealed that the best loading AMP gel system to meet the printability requirements of 3DFP processing was AM fruit pulp:methylcellulose:pea albumin: hyaluronic acid = 100:14:1:1. Compared with other ratios and before 3DFP processing, the best loading AMP gel system processed by 3DFP exhibited the lowest deviation of 4.19%, the highest hardness, the highest elasticity, the least adhesion, a compact structure, uniform porosity, difficulty in collapsing, good support, a high degree of crosslinking, and good water retention. Additionally, they could be stored for 14 d at 4 °C. After post-processing, the AMP gel had a favorable AMP release rate and good sustained release effect in gastrointestinal digestion, which conformed to the Ritger–Peppas equation model. The results revealed that the gel system had good printability and applicability for 3D printing; as well, 3DFP products had good storage properties. These conclusions provide a theoretical basis for the application of 3D printing using fruit pulp as a raw material. Full article
(This article belongs to the Special Issue Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food)
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14 pages, 7786 KiB  
Article
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
by Zihao Qiu, Jinmei Liao, Jiahao Chen, Peifen Chen, Binmei Sun, Ansheng Li, Yiyu Pan, Hongmei Liu, Peng Zheng and Shaoqun Liu
Foods 2023, 12(10), 2067; https://doi.org/10.3390/foods12102067 - 20 May 2023
Cited by 3 | Viewed by 1534
Abstract
The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry [...] Read more.
The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), and sensory evaluations were used to detect and predict the essential taste and aroma-contributing substances of HSGTs made from Huangdan (HD), Meizhan (MZ) and Qingliang Mountain (QL) cultivars. Orthogonal partial least squares data analysis (OPLS-DA) ranked four substances that putatively distinguished the tastes of the HSGTs, epigallocatechin gallate (EGCG) > theanine > epigallocatechin (EGC) > epicatechin gallate (ECG). Ten substances with variable importance in projections (VIPs) ≥ 1 and odor activation values (OAVs) ≥ 1 contributed to their overall aromas, with geranylacetone having the most significant effect on HD (OAV 1841), MZ (OAV 4402), and QL (OAV 1211). Additionally, sensory evaluations found that HD was relatively equivalent to QL in quality, and both were superior to MZ. HD had a distinct floral aroma, MZ had a distinct fried rice aroma, and QL had a balance of fried rice and fresh aromas. The results provide a theoretical framework for evaluating the cultivar effect on the quality of HSGT and put forward ideas for future HSGT cultivar development. Full article
(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)
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21 pages, 6113 KiB  
Article
Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSM
by Jouhaina Hadree, Fakhri Shahidi, Mohebbat Mohebbi and Mohammadreza Abbaspour
Foods 2023, 12(10), 2066; https://doi.org/10.3390/foods12102066 - 20 May 2023
Cited by 2 | Viewed by 1835
Abstract
In this study, the effects of pomegranate peel extract concentration (2.5–10%), drying temperature (160–190 °C), and feed flow rate (0.6–1 mL/s) on the properties of pomegranate juice powder enriched with pomegranate peel phenolic compounds and produced by spray drying were investigated. The moisture [...] Read more.
In this study, the effects of pomegranate peel extract concentration (2.5–10%), drying temperature (160–190 °C), and feed flow rate (0.6–1 mL/s) on the properties of pomegranate juice powder enriched with pomegranate peel phenolic compounds and produced by spray drying were investigated. The moisture content, water activity (aw), solubility, water absorption capacity (WAC), hygroscopicity, dissolution time, total phenolic content (TPC), Carr index (CI), Hausner ratio (HR), and brightness (L*) of the samples were evaluated, and the optimal powder production conditions were obtained using response surface methodology (RSM). The results showed that the optimal conditions were found to be the phenolic extract concentration of 10%, the drying temperature of 189.9 °C, and the feed flow rate of 0.63 mL/s, considering the minimization of the moisture content, aw, hygroscopicity, dissolution time, CI, HR, and L*, as well as the maximization of solubility, WAC, and TPC. The effect of the phenolic extract concentration was very significant (p < 0.01) on the WAC, hygroscopicity, dissolution time, TPC, CI, HR, and L* of the powder. Moreover, the effect of the drying temperature was very significant (p < 0.01) on the aw, hygroscopicity, dissolution time, CI, and HR of the powder and significant (p < 0.05) on its moisture content. The effect of the feed flow rate was very significant (p < 0.01) on the solubility, hygroscopicity, and dissolution time of the powder and significant (p < 0.05) on its moisture content. Therefore, we found that the spray drying conditions, such as high temperature, did not negatively affect the content of phenolic compounds in pomegranate powder, and the physical properties of the resulting powder were acceptable. Thus, pomegranate powder enriched with phenolic compounds can be used as a food additive or as a dietary supplement for medicinal use. Full article
(This article belongs to the Section Food Engineering and Technology)
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17 pages, 7119 KiB  
Article
Spatiotemporal Characteristics of Food Supply–Demand Balance in Uzbekistan under Different Scenarios
by Xinzhe Song, Yanzhao Yang, Chiwei Xiao, Chao Zhang, Ying Liu and Yuanqing Wang
Foods 2023, 12(10), 2065; https://doi.org/10.3390/foods12102065 - 20 May 2023
Viewed by 1356
Abstract
The food supply–demand balance is a perpetual concern for many countries, especially developing countries, such as Uzbekistan. Using the land resource carrying capacity model, here, food supply and demand for the cereals and calories in Uzbekistan during 1995–2020 were revealed. Despite increased demand [...] Read more.
The food supply–demand balance is a perpetual concern for many countries, especially developing countries, such as Uzbekistan. Using the land resource carrying capacity model, here, food supply and demand for the cereals and calories in Uzbekistan during 1995–2020 were revealed. Despite increased demand for cereals and calories, unstable crop production has led to volatile growth patterns. The carrying capacity of cropland resources under Uzbekistan’s consumption standard shifted from overload to surplus and then to balance. Moreover, the carrying capacity of cropland resources under the healthy diet standard moved from balance to surplus in the past 25-years. Additionally, the calorific equivalent land resource carrying capacity under Uzbekistan’s consumption standard fluctuated, with the carrying state shifting from balance to surplus, and the healthy diet standard still in overload. These findings can help guide sustainable production and consumption strategies in Uzbekistan and other countries by analyzing the consumption structure and changes in supply and demand relationships. Full article
(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology)
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9 pages, 475 KiB  
Article
Effect of the Pasta Making Process on Slowly Digestible Starch Content
by Rossella Dodi, Giuseppe Di Pede, Cecilia Scarpa, Valeria Deon, Margherita Dall’Asta and Francesca Scazzina
Foods 2023, 12(10), 2064; https://doi.org/10.3390/foods12102064 - 20 May 2023
Cited by 1 | Viewed by 1666
Abstract
The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibility among four durum wheat [...] Read more.
The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibility among four durum wheat pasta samples, couscous, and bread were evaluated to better describe the role of the pasta making process in affecting starch digestibility. Statistical differences in RDS (rapidly digestible starch), SDS (slowly digestible starch), and RS (resistant starch) of products were found (p < 0.05). As expected, pasta samples showed the highest value of SDS/av starch compared to couscous and bread. Fusilli and cavatelli samples presented the highest SDS/av starch ratio (55.80 ± 3.06% and 53.91 ± 3.50%, respectively), then came spaghetti 49.39 ± 2.83% and penne 45.93 ± 1.19%, while couscous presented the lowest value of SDS/av starch (2.64 ± 0.50%), followed by bread (11.78 ± 2.63%). Our study confirmed that the pasta making process efficiently mediates an increase in SDS/Av starch content, which has been specifically quantified above 40%, therefore strongly related to a lowered glycemic response in vivo. Our results strengthened the concept that pasta is a good source of SDS, which makes it useful for glycemic control. Full article
(This article belongs to the Section Grain)
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14 pages, 2078 KiB  
Article
Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups
by Jordan C. Walker and Robin Dando
Foods 2023, 12(10), 2063; https://doi.org/10.3390/foods12102063 - 20 May 2023
Cited by 2 | Viewed by 2346
Abstract
Sodium intake is linked to multiple negative health outcomes, particularly hypertension, the leading cause of premature death globally. Sodium intake levels in human populations are high, due in part to our desire for palatable salty-tasting foods. Two leading salt replacement strategies are the [...] Read more.
Sodium intake is linked to multiple negative health outcomes, particularly hypertension, the leading cause of premature death globally. Sodium intake levels in human populations are high, due in part to our desire for palatable salty-tasting foods. Two leading salt replacement strategies are the use of potassium chloride (KCl) and monosodium glutamate (MSG), the latter of which still contains some sodium, but both of which can replace some salty taste in foods while reducing net sodium levels. In this report, we employed a trained descriptive sensory panel to optimize saltiness in sodium-reduced aqueous samples using various concentrations of KCl and MSG. Following this, we assessed consumer attitudes to sodium-reduction strategies in a model food, canned soup, known to typically be high in sodium. Finally, in a large consumer test, we verified that these optimized levels of KCl and MSG did not lead to a drop in liking for the reduced-sodium soups with saltiness subsidized in this manner. Our results showed that sodium can be readily reduced in soups by 18% while actually scoring higher in liking, and in some cases being perceived as even more salty tasting, but that consumers are more open to sodium reduction in this manner when sodium replacements are not specifically highlighted, and when percentage sodium reduction is stated over absolute levels. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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21 pages, 640 KiB  
Review
Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives
by Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan and Ruth M. Hamill
Foods 2023, 12(10), 2062; https://doi.org/10.3390/foods12102062 - 20 May 2023
Cited by 7 | Viewed by 3111
Abstract
Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and [...] Read more.
Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term “clean” means, along with the growing consumer demand for more “natural” and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the “clean” label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. Key findings and conclusions: The availability of a growing number of “clean” label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids. Full article
(This article belongs to the Special Issue Comprehensive Approaches to Formulation of Meat Products: From Technological Development to Assessment of Healthy Properties)
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6 pages, 218 KiB  
Editorial
Processing and Preservation of Aquatic Products
by Tao Yin and Liu Shi
Foods 2023, 12(10), 2061; https://doi.org/10.3390/foods12102061 - 19 May 2023
Viewed by 2945
Abstract
Aquatic products represent an important food source; they include products such as fish, shrimp, shellfish, crab, and seaweed, and provide high-quality proteins, fatty acids, minerals, and other nutritional elements [...] Full article
(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)
17 pages, 797 KiB  
Review
Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods
by Héctor Gómez-Llorente, Isabel Fernández-Segovia, Édgar Pérez-Esteve, Susana Ribes, Alejandro Rivas, María Ruiz-Rico and José M. Barat
Foods 2023, 12(10), 2060; https://doi.org/10.3390/foods12102060 - 19 May 2023
Cited by 5 | Viewed by 1418
Abstract
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of [...] Read more.
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review. Full article
(This article belongs to the Special Issue Eco-Friendly Postharvest Technologies to Preserve or Enhance Quality and Safety of Fruit and Vegetable Products)
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