Foods

Open AccessArticle

Detection of Clostridium botulinum in Some Egyptian Fish Products, Its Control In Vitro Using Citrus Leaves Extracts, and Applicability of Citrus limon Leaf Extract in Tuna

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Foods 2023, 12(7), 1466; https://doi.org/10.3390/foods12071466 (registering DOI) - 29 Mar 2023

Abstract

This study aims to detect Clostridium botulinum and its control using natural leaf extracts of Citrus limon, Citrus sinensis, and Citrus unshiu in Egyptian fish products, e.g., canned tuna, canned sardine, canned mackerel, fesikh, moloha, and renga, as well the application [...] Read more.

This study aims to detect Clostridium botulinum and its control using natural leaf extracts of Citrus limon, Citrus sinensis, and Citrus unshiu in Egyptian fish products, e.g., canned tuna, canned sardine, canned mackerel, fesikh, moloha, and renga, as well the application of C. limon in tuna. Moreover, the antibacterial activity of the C. limon leaf extract was also estimated. In the water extract, ascorbic acid, total flavonoid content (TFC), and total phenolic content (TPC) were determined by volumetric, aluminum chloride, and Folin–Ciocalteu approaches, respectively. The antioxidant ability of the extract was analyzed in vitro via free radical scavenging (DPPH) and Ferric reducing assays. The results showed variability in the distribution of the total number of positive C. botulinum in fish samples from three different governorates under study, which were (24) Alexandria, (16) Beheira, and (17) Gharbia, out of the 120 tested samples in each governorate. Additionally, the findings revealed that all three Citrus extracts contain an appropriate number of secondary metabolites, with a sustainable presence of saponin and tannins in the C. limon extract. Furthermore, all Citrus extracts inhibited bacterial growth by increasing the inhibition zone, with C. limon being the best extract (25 mm) compared to C. sinensis and C. unshiu. The overall results showed the high antioxidant and anti-Clostridium powers (p < 0.05) of C. limon leaf extract, indicating its preservative activity in fishery products during storage. Finally, C. limon leaf extract can fight off C. botulinum and is considered a promising natural preservation candidate in ensuring safe and fresh fishery products. Full article

(This article belongs to the Special Issue Contaminants in Seafood: Prevention, Control, and Detection)

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Open AccessReview

Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands

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Carolina Rodrigues

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Camila Damásio de Paula

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Soufiane Lahbouki

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Abdelilah Meddich

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Abdelkader Outzourhit

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Foods 2023, 12(7), 1465; https://doi.org/10.3390/foods12071465 (registering DOI) - 29 Mar 2023

Abstract

Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as [...] Read more.

Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value. Full article

(This article belongs to the Special Issue Natural Compounds Extracted From Foods and Their Health Benefits)

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Open AccessArticle

A Ratiometric Fluorescent Sensor Based on Silicon Quantum Dots and Silver Nanoclusters for Beef Freshness Monitoring

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Foods 2023, 12(7), 1464; https://doi.org/10.3390/foods12071464 (registering DOI) - 29 Mar 2023

Abstract

A ratiometric fluorescent sensor with hydrogen sulfide (H₂S) and methanthiol (CH₃SH) sensitivity was developed to real-time monitor beef freshness. A silicon quantum dots (SiQD) and silver nanoclusters (AgNC) complex, namely SiQD-AgNC, was used as the dual emission fluorescence materials. [...] Read more.

A ratiometric fluorescent sensor with hydrogen sulfide (H₂S) and methanthiol (CH₃SH) sensitivity was developed to real-time monitor beef freshness. A silicon quantum dots (SiQD) and silver nanoclusters (AgNC) complex, namely SiQD-AgNC, was used as the dual emission fluorescence materials. Due to the fluorescence resonance energy transfer (FRET) effect between SiQD and AgNC, when the fluorescence of AgNC (610 nm) was quenched by H₂S or CH₃SH, the fluorescence of SiQD (468 nm) recovered, resulting in an increase of the fluorescent intensity ratio (I₄₆₈/I₆₁₀). I₄₆₈/I₆₁₀ showed a linear relationship with the H₂S concentration within the concentration range of 1.125–17 μM, with a limit of detection (LOD) value of 53.6 nM. Meanwhile, I₄₆₈/I₆₁₀ presented two linear relationships with the CH₃SH concentration within the concentration range of 1.125–17 μM and 23.375–38.25 μM, respectively, with a LOD value of 56.5 nM. The SiQD-AgNC complex was coated on a polyvinylidene fluoride (PVDF) film to form a portable SiQD-AgNC/PVDF film sensor. This film showed purplish red-to-cyan color changes in response to H₂S and CH₃SH, with LOD values of 224 nM and 233 nM to H₂S and CH₃SH, respectively. When the film was used to monitor beef freshness at 4 °C, its fluorescent color gradually changed from purplish red to cyan. Hence, this study presented a new ratiometric fluorescent sensor for intelligent food packaging. Full article

(This article belongs to the Special Issue Meat Preservation and Intelligent Packaging)

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Open AccessFeature PaperArticle

Dietary Dried Jujube Fruit Powder (DJFP) Supplementation Improves Growth Performance, Antioxidant Stability, and Meat Composition in Broilers

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Foods 2023, 12(7), 1463; https://doi.org/10.3390/foods12071463 (registering DOI) - 29 Mar 2023

Abstract

Nowadays, broiler production is faced with great challenges due to intensive culture modes, and chickens are more susceptible to oxidative stress. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of [...] Read more.

Nowadays, broiler production is faced with great challenges due to intensive culture modes, and chickens are more susceptible to oxidative stress. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent oxidative stress. This study investigated how dietary dried jujube fruit powder (DJFP) supplementation influences the growth performance, antioxidant stability, meat composition, and nutritional quality of Cobb broilers. A total of 360 unsexed broilers (1-day-old) were randomly assigned to treatments that varied in DJFP levels: a basal diet without DJFP (control) and diets supplemented with 50 g/kg DJFP (P1), 100 g/kg DJFP (P2), and 150 g/kg DJFP (P3), with 9 replicates per treatment (90 broilers/treatment or 10 broilers/replicate). The results demonstrated improvement in the growth performance of broilers in terms of body weight (BW), body weight gain (WG), average daily body weight gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) following dietary DJFP supplementation. In addition, the antioxidant stabilities in the DJFP-treated broilers were improved and inhibited the production of lipid oxidation products compared with the control, with those in the P2 group showing the most marked effect. Moreover, dietary DJFP supplementation significantly increased (p < 0.05) the activity of antioxidant enzymes in broilers. Furthermore, the breast meat of the broilers displayed an increased protein content with a simultaneous reduction in the fat content after DJFP treatment (p < 0.05). Essential amino acid levels were higher in the DJFP-supplemented groups (p < 0.05). The sum of saturated fatty acids was lower, and that of monounsaturated fatty acids (MUFAs) and the polyunsaturated fatty acid/saturated fatty acid ratio (PUFA/SFA) were higher in the DJFP-supplemented groups (p < 0.05). Together, these results indicate that up to 100 g/kg of dietary DJFP supplementation can enhance the growth performance and antioxidant capacity, meat composition, and amino acid and fatty acid composition in broiler breast meat. In conclusion, dietary DJFP supplementation is a healthy alternative to the use of synthetic antioxidants in broiler production, especially in regions rich in jujube resources. Full article

(This article belongs to the Section Meat)

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Open AccessReview

Prevention of Chilling Injury in Pomegranates Revisited: Pre- and Post-Harvest Factors, Mode of Actions, and Technologies Involved

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Mahshad Maghoumi

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Maria Luisa Amodio

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Luis Cisneros-Zevallos

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Giancarlo Colelli

Foods 2023, 12(7), 1462; https://doi.org/10.3390/foods12071462 (registering DOI) - 29 Mar 2023

Abstract

The storage life of pomegranate fruit (Punica granatum L.) is limited by decay, chilling injury, weight loss, and husk scald. In particular, chilling injury (CI) limits pomegranate long-term storage at chilling temperatures. CI manifests as skin browning that expands randomly with surface [...] Read more.

The storage life of pomegranate fruit (Punica granatum L.) is limited by decay, chilling injury, weight loss, and husk scald. In particular, chilling injury (CI) limits pomegranate long-term storage at chilling temperatures. CI manifests as skin browning that expands randomly with surface spots, albedo brown discoloration, and changes in aril colors from red to brown discoloration during handling or storage (6–8 weeks) at <5–7 °C. Since CI symptoms affect external and internal appearance, it significantly reduces pomegranate fruit marketability. Several postharvest treatments have been proposed to prevent CI, including atmospheric modifications (MA), heat treatments (HT), coatings, use of polyamines (PAs), salicylic acid (SA), jasmonates (JA), melatonin and glycine betaine (GB), among others. There is no complete understanding of the etiology and biochemistry of CI, however, a hypothetical model proposed herein indicates that oxidative stress plays a key role, which alters cell membrane functionality and integrity and alters protein/enzyme biosynthesis associated with chilling injury symptoms. This review discusses the hypothesized mechanism of CI based on recent research, its association to postharvest treatments, and their possible targets. It also indicates that the proposed mode of action model can be used to combine treatments in a hurdle synergistic or additive approach or as the basis for novel technological developments. Full article

(This article belongs to the Section Plant Foods)

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Open AccessArticle

Development of a Rapid and Non-Destructive Method for the Detection of Water Addition in Octopus Species (Octopus vulgaris and Eledone cirrhosa) Using Time Domain Reflectometry (TDR)

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Foods 2023, 12(7), 1461; https://doi.org/10.3390/foods12071461 (registering DOI) - 29 Mar 2023

Abstract

Consumer expectations regarding the quality of octopus are often frustrated and dissatisfaction is frequent, namely due to the excessive reduction in weight after cooking. Therefore, a rapid and non-destructive method based in time domain reflectometry (TDR) was developed for the control of water [...] Read more.

Consumer expectations regarding the quality of octopus are often frustrated and dissatisfaction is frequent, namely due to the excessive reduction in weight after cooking. Therefore, a rapid and non-destructive method based in time domain reflectometry (TDR) was developed for the control of water added to octopus (Octopus vulgaris and Eledone cirrhosa). O. vulgaris had significant higher values of moisture content, moisture/protein ratio, and cooking loss than E. cirrhosa. Immersion in freshwater increased the weight of O. vulgaris in ca. 32% after 32 h, and of E. cirrhosa in ca. 21% after 36 h, and cooking losses increased about 13.9% and 26.1%, respectively. The results reveal how consumers can be misled by abusive water addition. Changes in electrical conductivity and TDR curves were linked with the increasing incorporation of water and dilution effect of salts from octopus muscle. TDR technology and linear discriminant analysis were combined to detect added water in octopus. The classification model developed was cross-validated and 98.6% of samples were correctly classified. The method can be used to proof the authenticity of octopus (O. vulgaris and E. cirrhosa) or to detect fraudulent practices regarding added water. Full article

(This article belongs to the Special Issue Advanced Technologies in Detecting Food Fraud and Authenticity)

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Open AccessArticle

Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread

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Fatin Natasha Binte Abdul Halim

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Afsaneh Taheri

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Zawanah Abdol Rahim Yassin

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Foods 2023, 12(7), 1460; https://doi.org/10.3390/foods12071460 (registering DOI) - 29 Mar 2023

Abstract

The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were [...] Read more.

The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels. Full article

(This article belongs to the Section Grain)

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Open AccessReview

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

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Alaa R. Abdulstar

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Ammar B. Altemimi

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Asaad R. Al-Hilphy

Foods 2023, 12(7), 1459; https://doi.org/10.3390/foods12071459 (registering DOI) - 29 Mar 2023

Abstract

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional [...] Read more.

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products. Full article

(This article belongs to the Special Issue Green Processing Technology of Plant Food)

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Open AccessArticle

Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine)

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Foods 2023, 12(7), 1458; https://doi.org/10.3390/foods12071458 (registering DOI) - 29 Mar 2023

Abstract

Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet [...] Read more.

Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu. Full article

(This article belongs to the Special Issue New Protein Sources as Food Ingredients: Processing, Nutrition and Application)

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Open AccessArticle

Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves

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Leire Astráin-Redín

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Dagbjørn Skipnes

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Guillero Cebrián

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Ignacio Álvarez-Lanzarote

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Tone Mari Rode

Foods 2023, 12(7), 1457; https://doi.org/10.3390/foods12071457 (registering DOI) - 29 Mar 2023

Abstract

The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such [...] Read more.

The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) and HPP (600 MPa, 2 min, 10 °C) was applied. The ultrasound intensity that achieved the highest reduction in fat globule size (0.22 ± 0.02 µm) and the most homogeneous distribution was 1.0 kJ/mL. Fat globule size was smaller than in commercial milk (82% of volume < 0.5 µm for US milk versus 97% of volume < 1.2 µm for commercial milk). That size was maintained after the application of the different pasteurization treatments, and the resulting milk had better emulsion stability than commercial milk. After 28 days of storage, no differences in viscosity (4.4–4.9 mPa s) were observed. HPP pasteurization had the greatest impact on color, leading to higher yellowness values than commercial milk. Microbial counts did not vary significantly after 28 days of storage, with counts below 10² CFU/mL for samples incubated at 15 °C and at 37 °C. In summary, the homogenization of milk obtained by US was not affected by subsequent pasteurization processes, regardless of the technology applied (MW, PEF, or HPP). Further research is needed to evaluate these procedures’ effect on milk’s nutritional and functional properties. Full article

(This article belongs to the Special Issue Application of Ultrasonic Technology in Food Processing)

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Open AccessReview

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

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Nuria Muñoz-Tebar

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Manuel Viuda-Martos

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Jose Manuel Lorenzo

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Juana Fernandez-Lopez

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Jose Angel Perez-Alvarez

Foods 2023, 12(7), 1456; https://doi.org/10.3390/foods12071456 (registering DOI) - 29 Mar 2023

Abstract

Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and [...] Read more.

Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional. Full article

(This article belongs to the Special Issue Valorisation Opportunities for Specialty Crops and Its Co-products)

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Open AccessArticle

Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds

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Foods 2023, 12(7), 1455; https://doi.org/10.3390/foods12071455 (registering DOI) - 29 Mar 2023

Abstract

Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds in Huangjiu with varying sugar contents from [...] Read more.

Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds in Huangjiu with varying sugar contents from different regions. First, we developed and validated a detection method for volatile carbonyl compounds in Huangjiu, and for optimal extraction, 5 mL of Huangjiu and 1.3 g/L of O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) were incubated at 45 °C for 5 min before extracting the volatile carbonyl compounds at 45 °C for 35 min. Second, the targeted quantitative analysis of 50 carbonyl compounds in Huangjiu showed high levels of Strecker aldehydes and furans. Finally, orthogonal projections to latent structures discriminant analysis (OPLS-DA) was used to differentiate between Huangjiu with different sugar contents, raw materials, and region of origin. A total of 19 differential carbonyl compounds (VIP > 1, p < 0.05) were found in Huangjiu with different sugar contents (semidry and semisweet Huangjiu), and 20 differential carbonyl compounds (VIP > 1, p < 0.05) were found in different raw materials for Huangjiu production (rice and nonrice Huangjiu). A total of twenty-two and eight differential carbonyl compounds, with VIP > 1 and p < 0.05, were identified in semidry and semisweet Huangjiu from different regions (Zhejiang, Jiangsu, Shanghai, and Fujian), respectively. Full article

(This article belongs to the Special Issue Innovative Chromatographic and Spectroscopic Analytical Methods for Profiling Chemicals in Foods)

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Open AccessReview

Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review

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Foods 2023, 12(7), 1454; https://doi.org/10.3390/foods12071454 (registering DOI) - 29 Mar 2023

Abstract

Endogenous proteases are significant for Jinhua ham quality. Protein degradation affects the chemical traits, texture and the formation of flavor substances. Protease activities are affected by different process parameters, such as processing temperature, maturation time, salt content and the drying rate. They affect [...] Read more.

Endogenous proteases are significant for Jinhua ham quality. Protein degradation affects the chemical traits, texture and the formation of flavor substances. Protease activities are affected by different process parameters, such as processing temperature, maturation time, salt content and the drying rate. They affect ham quality, which can be controlled by process parameters. The influences of key factors on Jinhua ham quality are briefly summarized, which can provide a theoretical basis for the selection of specific parameters in dry-cured ham processing. Furthermore, some suggestions are proposed for correcting and improving the flavor and textural defects of ham, yet the effectiveness depends on the operating conditions. The determination of enzyme activity is not real-time and unsupervised at the moment. Future research will focus on the determination of the actual endogenous protease activity and the quantitative relationship between the enzyme activity and main processing parameters. Full article

(This article belongs to the Section Meat)

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Open AccessArticle

¹H NMR Reveals the Mechanism of Potassium Lactate on Proteolysis and Taste Metabolites of Rugao Ham

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Foods 2023, 12(7), 1453; https://doi.org/10.3390/foods12071453 (registering DOI) - 29 Mar 2023

Abstract

To deepen the understanding of the effect of potassium lactate on the taste of Rugao ham, proteolysis index, enzyme activities and protein degradation of Rugao ham salted with potassium lactate (0%, 0.5%, 1%, 2%) were investigated. Metabolites of Rugao ham were identified by [...] Read more.

To deepen the understanding of the effect of potassium lactate on the taste of Rugao ham, proteolysis index, enzyme activities and protein degradation of Rugao ham salted with potassium lactate (0%, 0.5%, 1%, 2%) were investigated. Metabolites of Rugao ham were identified by ¹H nuclear magnetic resonance (NMR) spectroscopy and the metabolic pathways of the key metabolites were enriched by the Kyoto Encyclopedia of Genes and Genomes (KEGG); the relationship between taste and metabolites was assessed by partial least square discriminant analysis (PLS-DA). The hams with 2% potassium lactate showed lower cathepsin B and L activities, and higher aminopeptidase activities than that of the control group. The contents of free amino acids and organic acids significantly increased from the control to the treatment of 2% potassium lactate. PLS-DA further demonstrated that aspartate, glutamate, alanine, serine, threonine, acetate, lactate, succinate, carnosine, β-glucose and glycerol were the key metabolites to improve the taste of Rugao ham in the treatment of 2% potassium lactate. Metabolic pathways analysis further demonstrated that amino acids metabolism was the main pathway for the taste development of Rugao ham. Full article

(This article belongs to the Special Issue Novel Approaches to Improve Meat Quality and Safety)

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Open AccessArticle

Thermal Degradation of Carotenoids from Jambu Leaves (Acmella oleracea) during Convective Drying

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Jardilene da Silva Moura

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Railson Pontes e Sousa

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Luiza Helena da Silva Martins

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Carlos Emmerson Ferreira da Costa

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Renan Campos Chisté

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Alessandra Santos Lopes

Foods 2023, 12(7), 1452; https://doi.org/10.3390/foods12071452 (registering DOI) - 29 Mar 2023

Abstract

Jambu (Acmella oleracea) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits of these compounds. This study investigated the [...] Read more.

Jambu (Acmella oleracea) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits of these compounds. This study investigated the effect of the Jambu leaves’ drying temperature on the carotenoid composition. It was performed previously by screening 16 plants from different localities based on the total carotenoid content. The process of drying by convection was carried out at temperatures of 35, 40, 50, and 60 °C in an air circulation oven, at an air velocity of 1.4 m/s⁻¹ and a processing time of ~20 h. The drying data were fitted to six mathematical models and the quantification of the carotenoid retention was determined by HPLC-DAD. The study demonstrates that the carotenoid content among the samples collected from the 16 producers varied by 72% (lower—175 ± 16 μg/g, higher—618 ± 46 μg/g). Among the models, the Page model was found to be the most suitable model to explain the variation of the experimental data. The drying process at 40 °C reduces the Jambu leaves’ carotenoid content significantly (p < 0.05) (All-trans-β-carotene—86 ± 2 μg/g, All-trans-lutein—141 ± 0.2 μg/g) but does not alter the carotenoid profile. The occurrence of similar reduction behavior was observed for the different carotenoids at all the temperatures studied. The drying process at 35 °C was the condition that ensured the highest retention of carotenoids, and also a product classified as a very high source of carotenoids (total carotenoids—748 ± 27 μg/g, vitamin A—17 ± 1 μg RAE/g). Thus, this study concludes that a temperature of 35 °C for 14 h (air velocity—1.4 m/s⁻¹) is the best drying condition for Jambu leaves using a low-cost dryer and as a possibility for the preservation and marketing of this Amazonian raw material. Full article

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

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Open AccessArticle

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

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Foods 2023, 12(7), 1451; https://doi.org/10.3390/foods12071451 (registering DOI) - 29 Mar 2023

Abstract

Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick’s second law determined the NaCl diffusion coefficient (De) of [...] Read more.

Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick’s second law determined the NaCl diffusion coefficient (De) of xylitol-mediated cured pork tenderloin. The results demonstrated that adding xylitol could reduce the De of NaCl. The De of NaCl, calculated using the one-way model, was 1.29 × 10⁻⁹ m²·s⁻¹, 1.22 × 10⁻⁹ m²·s⁻¹, 1.2 × 10⁻⁹ m²·s⁻¹, and 1.15 × 10⁻⁹ m²·s⁻¹ when the amount of xylitol added was 0%, 4%, 8%, and 12% (w/w), respectively. This result agrees with the predicted values from the power function time-varying model. Moreover, a three-dimensional simulating model of mass transfers constructed using COMSOL Multiphysics was developed to evaluate the NaCl diffusion in pork tenderloin during the curing process. This model has high accuracy and can be used to describe the diffusion of NaCl in curing. Overall, this study provided a foundation for NaCl diffusion and distribution during the curing process. Full article

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

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Open AccessReply

Reply to Frański, R. Comment on “Hu et al. Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu. Foods 2022, 11, 2584”

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Lisha Hu

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Yifeng Dai

Foods 2023, 12(7), 1450; https://doi.org/10.3390/foods12071450 (registering DOI) - 29 Mar 2023

Abstract

The comments [...] Full article

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Open AccessComment

Comment on Hu et al. Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu. Foods 2022, 11, 2584

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Rafał Frański

Foods 2023, 12(7), 1449; https://doi.org/10.3390/foods12071449 (registering DOI) - 29 Mar 2023

Abstract

Recently, Hu et al. have published a very interesting paper concerning the GC-MS analysis of 2-pentanol enantiomers in four types of Baijiu, a strong alcoholic beverage, which is of importance to Chinese social culture [...] Full article

(This article belongs to the Section Food Analytical Methods)

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Open AccessReview

Soursop (Annona muricata) Properties and Perspectives for Integral Valorization

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Ivone Lima Santos

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Antonio Manoel da Cruz Rodrigues

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Edna Regina Amante

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Luiza Helena Meller da Silva

Foods 2023, 12(7), 1448; https://doi.org/10.3390/foods12071448 (registering DOI) - 29 Mar 2023

Abstract

The increased international interest in the properties of soursop (Annona muricata) alerts us to the sustainability of productive chain by-products, which are rich in phytochemicals and other properties justifying their industrial application in addition to reducing the environmental impact and generating [...] Read more.

The increased international interest in the properties of soursop (Annona muricata) alerts us to the sustainability of productive chain by-products, which are rich in phytochemicals and other properties justifying their industrial application in addition to reducing the environmental impact and generating income. Chemical characteristics of soursop by-products are widely known in the scientific community; this fruit has several therapeutic effects, especially its leaves, enabling it to be used by the pharmaceutical industry. Damaged and non-standard fruits (due to falling and crushing) (30–50%), seeds (3–8.5%), peels (7–20%), and leaves, although they constitute discarded waste, can be considered as by-products. There are other less cited parts of the plant that also have phytochemical components, such as the columella and the epidermis of the stem and root. Tropical countries are examples of producers where soursop is marketed as fresh fruit or frozen pulp, and the valorization of all parts of the fruit could represent important environmental and economic perspectives. Based on the chemical composition of the fruit as well as its by-products and leaves, this work discusses proposals for the valorization of these materials. Soursop powder, bioactive compounds, oil, biochar, biodiesel, bio-oil, and other products based on published studies are presented in this work, offering new ideas for opportunities for the regions and consumers that produce soursop. Full article

(This article belongs to the Special Issue Advance in Agri-Food /Food Waste Biomass Transformation into High-Value Products)

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