Foods

14 pages, 258 KiB

Open AccessReview

Bread Enrichment with Oilseeds. A Review

by Beatriz De Lamo and Manuel Gómez

Foods 2018, 7(11), 191; https://doi.org/10.3390/foods7110191 - 20 Nov 2018

Cited by 42 | Viewed by 6917

The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, [...] Read more.

The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

18 pages, 5157 KiB

Open AccessFeature PaperArticle

The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis

by Nuthathai Sutthiwong, Mireille Fouillaud and Laurent Dufossé

Foods 2018, 7(11), 190; https://doi.org/10.3390/foods7110190 - 19 Nov 2018

Cited by 7 | Viewed by 4531

Abstract

Arthrobacter arilaitensis is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was performed in order to investigate—with [...] Read more.

Arthrobacter arilaitensis is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was performed in order to investigate—with the use of spectrocolorimetry—the influence of pH, NaCl, and deacidifying yeasts on the pigmentation of Arthrobacter arilaitensis biofilms. Three types of cheese-based (curd) solid media were prepared by using different deacidification methods: (i) chemical deacidification by NaOH (CM_NaOH); (ii) biological deacidification by the yeast strain Debaryomyces hansenii 304 (CM_Dh304); and (iii) biological deacidification by the yeast strain Kluyveromyces marxianus 44 (CM_Km44). Each medium was prepared with initial pH values of 5.8, 7.0, and 7.5. After pasteurization, agar was incorporated and NaCl was added in varying concentrations (0%, 2%, 4%, and 8% (w/v)). A. arilaitensis Po102 was then inoculated on the so prepared “solid-curd” media, and incubated at 12 °C under light conditions for 28 days. According to the data obtained by spectrocolorimetry in the Compagnie Internationale de l’Eclairage (CIE) L*a*b* color system, all controlled factors appeared to affect the pigments produced by the A. arilaitensis strain. NaCl content in the media showed distinct inhibitory effects on the development of color by this strain when the initial pH was at 5.8. By contrast, when the initial pH of the media was higher (7.0, 7.5), only the highest concentration of NaCl (8%) had this effect, while the coloring capacity of this bacterial species was always higher when D. hansenii 304 was used for deacidification compared to K. marxianus 44. Full article

(This article belongs to the Special Issue Cheese: Technology, Compositional, Physical and Biofunctional Properties)

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9 pages, 6658 KiB

Open AccessArticle

Contribution of Chemical Modifications and Conformational Epitopes to IgE Binding by Ara h 3

by Scott Dyer, Jacqueline B. Nesbit, Beatriz Cabanillas, Hsiaopo Cheng, Barry K. Hurlburt and Soheila J. Maleki

Foods 2018, 7(11), 189; https://doi.org/10.3390/foods7110189 - 14 Nov 2018

Cited by 7 | Viewed by 3687

Abstract

Roasting is known to change the allergenic properties of peanuts. To study these observations at a molecular level, the relationship of IgE binding to the structure of Ara h 3 from raw and roasted peanuts was assessed. Ara h 3 (A3) was purified [...] Read more.

Roasting is known to change the allergenic properties of peanuts. To study these observations at a molecular level, the relationship of IgE binding to the structure of Ara h 3 from raw and roasted peanuts was assessed. Ara h 3 (A3) was purified from raw (R), light roast (LR) and dark roast (DR) peanuts, the purity was assessed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and the secondary structures were compared with circular dichroism (CD) spectroscopy. In order to understand the contribution of structure to IgE binding, the R A3 was partially denatured (PD) by heat treatment (65 °C for 2 h), subjected to CD spectroscopy and IgE spot blot analysis with sera from peanut- allergic individuals. While we observed that the secondary structure of purified A3 from R and LR peanut in solution was affected by the reduction of disulfide bonds and heat treatment when purified from the peanut following the roasting process, only small alterations were seen in the secondary structure. The purified LR A3 bound higher levels of IgE than the RA3. CD spectroscopy of PD A3 revealed a reduction in the percentage of alpha helices, and serum IgE binding. Therefore, while A3 purified from roasted peanuts did not show significant changes in secondary structure, it showed higher IgE binding than R A3. Therefore, the higher IgE binding to LR A3 was more likely to be due to chemical modifications than structural changes. However, a decrease in the IgE binding was seen if R A3 was deliberately unfolded, indicating that the structure played an important role in IgE binding to A3. Full article

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

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16 pages, 624 KiB

Open AccessArticle

Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

by Jasminka Giacometti, Čedomila Milin, Fabio Giacometti and Zlatko Ciganj

Foods 2018, 7(11), 188; https://doi.org/10.3390/foods7110188 - 13 Nov 2018

Cited by 10 | Viewed by 4177

Abstract

The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two [...] Read more.

The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils. Full article

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9 pages, 1279 KiB

Open AccessArticle

Effects of Dark Chocolate Intake on Brain Electrical Oscillations in Healthy People

by Efraín Santiago-Rodríguez, Brenda Estrada-Zaldívar and Elba Zaldívar-Uribe

Foods 2018, 7(11), 187; https://doi.org/10.3390/foods7110187 - 08 Nov 2018

Cited by 8 | Viewed by 7462

Abstract

Dark chocolate is rich in flavonoids that can have effects on body composition and cognitive performance. The aim of this study was to analyze the effects of acute and subchronic chocolate intake on electrical brain oscillations. A study with 20 healthy subjects (mean [...] Read more.

Dark chocolate is rich in flavonoids that can have effects on body composition and cognitive performance. The aim of this study was to analyze the effects of acute and subchronic chocolate intake on electrical brain oscillations. A study with 20 healthy subjects (mean age of 24.15 years) and a control group with five subjects (mean age of 23.2 years) was carried out. In the acute effect study, the subjects’ intake was dark chocolate (103.72 mg/kg of body weight) rich in flavonoids and low in calories as in fasting. In the control group, the subjects intake was only low-calorie milk. For the subchronic effect, a daily dose of dark chocolate was given for eight days. The baseline electroencephalogram (EEG) was recorded before dark chocolate intake; at 30 min, the second EEG was carried out; on the eighth day, the third and fourth EEGs were performed before and after the last intake. In acute and subchronic intake, Delta Absolute Power (AP) decrease was observed in most brain regions (p < 0.05), except in the right fronto-centro-temporal regions. In the Theta band, there was a generalized decrease of the AP of predominance in the left fronto-centro-temporal regions. In contrast, an increase in AP was observed in the temporo-occipital regions in the Alpha band, and in the right temporal and parieto-occipital regions in the Beta band. The control group did not have significant changes in brain oscillations (p > 0.05). We concluded that acute and subchronic chocolate intake decreased the Delta and Theta AP and increased Alpha and Beta AP in most brain regions. Full article

(This article belongs to the Section Food Nutrition)

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11 pages, 238 KiB

Open AccessArticle

Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability

by Damir Dennis Torrico, Wannita Jirangrat, Jing Wang, Penkwan Chompreeda, Sujinda Sriwattana and Witoon Prinyawiwatkul

Foods 2018, 7(11), 186; https://doi.org/10.3390/foods7110186 - 08 Nov 2018

Cited by 13 | Viewed by 4245

Abstract

Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due to the presence of intrinsic psychological/physiological biases. [...] Read more.

Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due to the presence of intrinsic psychological/physiological biases. COE on sensory acceptability (hedonic liking) were characterized and quantified using mixed and nonlinear models. N = 540 subjects evaluated grape juice samples of different acceptability qualities (A = good, B = medium, C = poor) for the liking of color (C), taste (T), and overall (OL). Three models were used to quantify COE: (1) COE as an interaction effect; (2) COE as a residual effect; (3) COE proportional to the treatment effect. For (1), COE was stronger for C than T and OL, although COE was minimal. For (2), C showed higher estimates (−0.15 to +0.10) of COE than did T and OL (−0.09 to +0.07). COE mainly took the form of convergence. For (3), the absolute proportionality parameter estimate (λ) was higher for C than for T and OL (−0.155 vs. −0.004 to −0.039), which represented −15.46% of its direct treatment effect. Model (3) showed a significant COE for C. COE cannot be ignored as they may lead to the misinterpretation of sensory acceptability results. Full article

(This article belongs to the Special Issue Analysis of Sensory Properties in Foods)

18 pages, 2972 KiB

Open AccessArticle

Analysis of the Sugar Content in Food Products by Using Gas Chromatography Mass Spectrometry and Enzymatic Methods

by Najah M. Al-Mhanna, Holger Huebner and Rainer Buchholz

Foods 2018, 7(11), 185; https://doi.org/10.3390/foods7110185 - 08 Nov 2018

Cited by 34 | Viewed by 12560

Abstract

The aim of this study is to develop and optimise a method of sugar content determination in food products. Date juice (syrup) was used as a sample natural food resource for the analysis because of its potential usage as an alternative substrate for [...] Read more.

The aim of this study is to develop and optimise a method of sugar content determination in food products. Date juice (syrup) was used as a sample natural food resource for the analysis because of its potential usage as an alternative substrate for a variety of fermentation processes. Hence, qualifying and quantifying its sugar content is a crucial step. Therefore, gas chromatography mass spectrometry (GCMS) was used as a pre-qualitative method to identify the types of sugar in the date sample. The results demonstrate that the analysed date juice contains glucose, fructose and sucrose. This analysis was obtained by measuring the retention time of individual standard sugar samples such as glucose, fructose, mannose and sucrose. In addition, the mass spectra of the standard and date juice samples contained characteristic fragments of glucose, fructose and sucrose. Thus, GCMS results determined the appropriate enzymatic assays for quantifying the sugars in date juice. These results were similar to those of the two enzymatic methods (standard enzymatic assay and measuring the change in pH by CL10 analyser). Therefore, they confirmed the identified sugars and provided the sugar contents of the sample. Consequently, sugar quantification results indicate that 1 g of date juice sample contains a total of 0.5275–0.5507 g of six-carbon sugars (glucose + fructose) and 0.064–0.068 g of sucrose. As a consequence, the total sugar content in 1 g of date juice is 0.600–0.615 g. These results are comparable to the sample analysis that is provided by the date juice production company. Full article

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17 pages, 672 KiB

Open AccessArticle

Evaluation of 99 Pesticide Residues in Major Agricultural Products from the Western Highlands Zone of Cameroon Using QuEChERS Method Extraction and LC-MS/MS and GC-ECD Analyses

by Joseph H. Y. Galani, Michael Houbraken, Abukari Wumbei, Joseph F. Djeugap, Daniel Fotio and Pieter Spanoghe

Foods 2018, 7(11), 184; https://doi.org/10.3390/foods7110184 - 07 Nov 2018

Cited by 39 | Viewed by 7350

Abstract

There is no information available on pesticide residue levels in major food commodities harvested in Cameroon, especially from the western highlands region, the food basket of the country. Hence, this study evaluated the residues of 99 pesticides in 72 samples of 12 agricultural [...] Read more.

There is no information available on pesticide residue levels in major food commodities harvested in Cameroon, especially from the western highlands region, the food basket of the country. Hence, this study evaluated the residues of 99 pesticides in 72 samples of 12 agricultural products collected in the region, using QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method extraction, and analyzed by liquid chromatography tandem mass spectrometry (LC-MS/MS) and gas chromatography with electron capture detection (GC-ECD). This method was suitable for detecting the targeted compounds: For 81 pesticides by LC-MS/MS, the limit of quantification (LOQ) was between 0.0004 and 0.0537 mg/kg; and for 18 halogenated pesticides by GC-ECD, it ranged from 0.0012 to 0.2180 mg/kg. The residues of 62 pesticides, including 12 banned compounds, were found in the samples. Insecticides (39.7%) were the most prevalent group, with all the samples containing at least one pesticide. Twenty-one pesticides (34.4%) exceeded their European Union maximum residue limits (MRLs) and 22 pesticides (34.4%) were found in all 6 sampling locations. Malathion and p,p′-DDT were the most distributed pesticides, found in almost all the samples and sampling sites. Food items with the highest rates of positive results were chili pepper (23.2%), white pepper (20.2%), kidney beans (17.3%), and soybeans (17.2%). Samples with residues above their MRLs represented 38% of all the positive analyses; chili pepper (6.4%) and kidney beans (5.5%) were found to have the most residues above their MRLs. The most critical food commodities were kidney beans, soybeans, chili pepper, and maize. This data presents scientific evidence that investigation into continuous monitoring and good regulation of pesticide usage in Cameroon is needed, and paves the way for health risks analysis. Full article

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15 pages, 5927 KiB

Open AccessArticle

Impact of Pulsed Electric Fields on the Volatile Compounds Produced in Whole Onions (Allium cepa and Allium fistulosum)

by Rajkumar Nandakumar, Graham T. Eyres, David J. Burritt, Biniam Kebede, Michelle Leus and Indrawati Oey

Foods 2018, 7(11), 183; https://doi.org/10.3390/foods7110183 - 07 Nov 2018

Cited by 13 | Viewed by 4661

Abstract

The objective of this research was to investigate the effect of pulsed electric field (PEF) processing on the volatile compounds produced in onion cultivars. The changes in the volatile compounds of onions were assessed comparing results observed while measured immediately and 24 h [...] Read more.

The objective of this research was to investigate the effect of pulsed electric field (PEF) processing on the volatile compounds produced in onion cultivars. The changes in the volatile compounds of onions were assessed comparing results observed while measured immediately and 24 h after PEF treatment using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Significant increases in the concentrations of propanethial S-oxide, propenyl propyl thiosulfinate, 2-methyl-2-pentenal, dipropyl disulfide, propenyl propyl disulfide, methyl propyl disulfide, and methyl propenyl disulfide were observed immediately after PEF treatment. The concentrations of propenyl propyl thiosulfinate, dipropyl disulfide, methyl propyl disulfide, dipropyl trisulfide, methyl propyl trisulfide, and propenyl propyl trisulfide increased after 24 h compared to initial concentrations. It is postulated that these changes are due to PEF-induced cell permeabilisation that facilitates enzyme-substrate reactions after the PEF treatment. Full article

(This article belongs to the Special Issue Nonthermal Modification of Food Structure and Functionality)

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15 pages, 559 KiB

Open AccessArticle

Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses

by Diana Espinosa-Pesqueira, Artur X. Roig-Sagués and M. Manuela Hernández-Herrero

Foods 2018, 7(11), 182; https://doi.org/10.3390/foods7110182 - 06 Nov 2018

Cited by 7 | Viewed by 4422

Abstract

A qualitative microplate screening method, using both low nitrogen (LND) and low glucose (LGD) decarboxylase broths, was used to evaluate the biogenic amine (BA) forming capacity of bacteria present in two types of Spanish ripened cheeses, some of them treated by high hydrostatic [...] Read more.

A qualitative microplate screening method, using both low nitrogen (LND) and low glucose (LGD) decarboxylase broths, was used to evaluate the biogenic amine (BA) forming capacity of bacteria present in two types of Spanish ripened cheeses, some of them treated by high hydrostatic pressure. BA formation in decarboxylase broths was later confirmed by High Performance Liquid Chromatography (HPLC). An optimal cut off between 10–25 mg/L with a sensitivity of 84% and a specificity of 92% was obtained when detecting putrescine (PU), tyramine (TY) and cadaverine (CA) formation capability, although these broths showed less capacity detecting histamine forming bacteria. TY forming bacteria were the most frequent among the isolated BA forming strains showing a strong production capability (exceeding 100 mg/L), followed by CA and PU formers. Lactococcus, Lactobacillus, Enterococcus and Leuconostoc groups were found as the main TY producers, and some strains were also able to produce diamines at a level above 100 mg/L, and probably ruled the BA formation during ripening. Enterobacteriaceae and Staphylococcus spp., as well as some Bacillus spp. were also identified among the BA forming bacteria isolated. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

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11 pages, 2463 KiB

Open AccessArticle

A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

by Marina Carcea, Valentina Narducci, Valeria Turfani and Altero Aguzzi

Foods 2018, 7(11), 181; https://doi.org/10.3390/foods7110181 - 05 Nov 2018

Cited by 24 | Viewed by 4458

Abstract

A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread [...] Read more.

A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a major contributor to salt intake in the Italian diet. Most of the bread consumed in Italy comes from artisanal bakeries so 135 artisanal bread were sampled in 56 locations from Northern to Southern Italy together with 19 samples of industrial bread representative of the entire Italian production. Sodium chloride content was analysed according to the Volhardt’s method. A salt content between 0.7% and 2.3% g/100 g (as is basis) was found, with a mean value of 1.5% (Standard Deviation, 0.3). However, the majority of samples (58%) had a content below 1.5%, with 12% having a very low salt content (between 0.5% and 1.0%), whereas the remaining 42% had a salt content higher than the mean value with a very high salt content (>2.0%) recorded for 3% of samples. As regards the industrial bread, an average content of 1.6% was found (SD, 0.3). In this group, most of the samples (56%) had a very high content between 2.0% and 2.5%, whereas 5% only had a content between 1.1% and 1.5%. Statistics on salt content are also reported for the different categories of bread. Full article

(This article belongs to the Special Issue Nutritional Value of Grain-Based Foods)

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7 pages, 206 KiB

Open AccessBrief Report

Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

by Daniela Manila Bianchi, Cristiana Maurella, Silvia Gallina, Ilaria Silvia Rossella Gorrasi, Maria Caramelli and Lucia Decastelli

Foods 2018, 7(11), 180; https://doi.org/10.3390/foods7110180 - 31 Oct 2018

Cited by 6 | Viewed by 4489

Abstract

Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed [...] Read more.

Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product. Full article

(This article belongs to the Special Issue Gluten Free Foods)

15 pages, 1590 KiB

Open AccessArticle

Mechanism of Action against Food Spoilage Yeasts and Bioactivity of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum Plant Solvent Extracts

by Fahad Alderees, Ram Mereddy, Dennis Webber, Nilesh Nirmal and Yasmina Sultanbawa

Foods 2018, 7(11), 179; https://doi.org/10.3390/foods7110179 - 29 Oct 2018

Cited by 22 | Viewed by 4885

Abstract

Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococcus aureus) and six weak-acid resistant yeasts (Candida albicans, [...] Read more.

Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococcus aureus) and six weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Schizosaccharomyces pombe). The antioxidant activities determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging and reducing power assays. Quantification of major active compounds using ultra-high performance liquid chromatography. Extracts showed broad-spectrum antifungal activity against weak-acid resistant yeasts in comparison to the standard antifungal agents, fluconazole and amphotericin B. Dekkera anomala being the most sensitive and strongly inhibited by all extracts, while Escherichia coli the least sensitive. Polygodial, citral and anethole are the major bioactive compounds identified in Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum, respectively. Hexane extracts contain the highest amount of bioactive compounds and demonstrate the strongest antimicrobial activities. Methanol and ethanol extracts reveal the highest phenolic content and antioxidant properties. Fluorescence microscopic results indicate the mechanism of action of Backhousia citriodora against yeast is due to damage of the yeast cell membrane through penetration causing swelling and lysis leading to cell death. Full article

(This article belongs to the Special Issue Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties)

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9 pages, 1188 KiB

Open AccessCommunication

Açai (Euterpe oleracea Mart.) Seed Extract Induces Cell Cycle Arrest and Apoptosis in Human Lung Carcinoma Cells

by Raquel Martins Martinez, Deborah de Almeida Bauer Guimarães, Camila Ramos Berniz, Joel Pimentel de Abreu, Ana Paula Machado da Rocha, Roberto Soares de Moura, Angela Castro Resende and Anderson Junger Teodoro

Foods 2018, 7(11), 178; https://doi.org/10.3390/foods7110178 - 26 Oct 2018

Cited by 31 | Viewed by 5151

Abstract

Açai fruit has been studied for its antioxidant properties, with positive feedback against many diseases, including cancer. Although açai seeds are not edible, their composition has been studied in order to find new applications and reduce garbage generation. This study aimed to evaluate [...] Read more.

Açai fruit has been studied for its antioxidant properties, with positive feedback against many diseases, including cancer. Although açai seeds are not edible, their composition has been studied in order to find new applications and reduce garbage generation. This study aimed to evaluate the cytotoxic effects and impacts on the cell cycle and apoptosis of açai seed extract (ASE) on human lung carcinoma cell line (A549). Antioxidant activity of açai seed extract (ASE) was measured by DPPH assay, Trolox Equivalent Antioxidant Capacity (ABTS/TEAC), Ferric Reducing Ability (FRAP) and Oxygen radical absorbance capacity (ORAC) assays. Human lung carcinoma cell viability (A549) was monitored by MTT assay method and the effects on cell cycle and apoptosis were measured by flow cytometry. The results indicate high antioxidant activity in ASE and high values of total phenolic compounds (37.08 ± 8.56 g gallic acid/100 g). The MTT assay showed a maximum decrease (72.07%) in the viability of A549 cells after 48 h treatment with ASE (200 µg/mL). Flow cytometer analysis revealed that ASE increased the percentage of cells in G0/G1 phase and promoted a high increase of apoptotic cells when compared to the untreated cells. The present study suggests that ASE has a high antioxidant capacity and may have a protective effect against lung cancer. Full article

(This article belongs to the Section Food Nutrition)

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19 pages, 945 KiB

Open AccessArticle

Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage

by Naomi Gotow, Takanobu Omata, Masaaki Uchida, Naoyuki Matsuzaki, Sadaki Takata, Ippei Hagiwara and Tatsu Kobayakawa

Foods 2018, 7(11), 177; https://doi.org/10.3390/foods7110177 - 25 Oct 2018

Cited by 10 | Viewed by 6286

Abstract

In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, [...] Read more.

In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters (I_max: maximum intensity, T_max: time point at which intensity reached the maximum value, AUC: area under the TI curve, D_plateau: duration between the first and last time points with values exceeding 90% of the maximum intensity, R_inc: rate of intensity increase between the first time points with values exceeding 5% and 90% of the maximum intensity, and R_dec: rate of intensity decrease between the last time points with values exceeding 5% and 90% of the maximum intensity) and TI curves among the ten trials, and approximated each TI curve with an exponential model. Some TI parameters (I_max, T_max, AUC, and R_inc) differed significantly between the first and subsequent trials. The TI curve was significantly lower in the first trial than in the subsequent trials, and TI curve during the time from starting the evaluation to reaching maximum intensity was significantly lower in the second trial than in the subsequent trials. The time constant of the fitted exponential function revealed that the decay of retronasal aroma intensity was slightly faster in the second through fourth trials than in the first and the fifth through tenth trials. These results indicate that olfaction might be more perceptive while consumers sip a cup of the beverage. Full article

(This article belongs to the Special Issue Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages)

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14 pages, 1302 KiB

Open AccessArticle

Testing the Sensitivity of Potential Panelists for Wine Taint Compounds Using a Simplified Sensory Strategy

by Marianne McKay, Florian F. Bauer, Valeria Panzeri and Astrid Buica

Foods 2018, 7(11), 176; https://doi.org/10.3390/foods7110176 - 24 Oct 2018

Cited by 12 | Viewed by 5419

Abstract

The odor detection threshold (ODT) of a compound is the lowest concentration at which individuals can reliably perceive a difference between a sample and its corresponding control, with 50% performance above chance. Wine is a complex matrix, and ODTs used in studies on [...] Read more.

The odor detection threshold (ODT) of a compound is the lowest concentration at which individuals can reliably perceive a difference between a sample and its corresponding control, with 50% performance above chance. Wine is a complex matrix, and ODTs used in studies on wine can be based on inappropriate matrices and informal sensory methodologies. Formal studies confirming ODTs in wine are relatively scarce in the literature, and are complex and expensive to carry out. In this study, the sensitivity of panelists to previously published ODTs for five compounds: Guaiacol, o-cresol and 4-ethyl phenol, 3-isobutyl-2-methoxypyrazine (IBMP), and 2,4,6-trichloroanisole (TCA) associated with off-flavor/taint issues in wine, was investigated. The study was carried out in partially de-aromatized young Shiraz wine (unwooded) using a simplified version of the formal sensory approach. A triangle test in triplicate was carried out with 34 panelists, at the ODT for each compound, in one day. The study explored whether previous training affected panelists’ sensitivity for threshold differences. Results showed that samples spiked with volatile phenols were significantly different (p = 0.01) to controls. The spiked TCA and IBMP samples were not significantly different from the control in either case. Judges were better able to detect compounds if they had prior experience or training in wine evaluation. Despite some limitations, this pragmatic approach may be useful when carrying out sensory studies with fairly limited resources and within tight timelines, as it provides helpful information on panel members and detection thresholds for a specific matrix. Full article

(This article belongs to the Special Issue Wine Composition and Quality Analysis)

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13 pages, 8787 KiB

Open AccessArticle

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

by Tibet Tangpao, Hsiao-Hang Chung and Sarana Rose Sommano

Foods 2018, 7(11), 175; https://doi.org/10.3390/foods7110175 - 24 Oct 2018

Cited by 61 | Viewed by 7276

Abstract

The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties [...] Read more.

The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography–Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products. Full article

(This article belongs to the Special Issue Analysis of Food Aroma)

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Foods, Volume 7, Issue 11 (November 2018) – 17 articles

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