Foods

14 pages, 1079 KiB

Open AccessEditor’s ChoiceReview

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

by Jasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, Fabio Vezzosi, Annalisa Ricci, Valentina Bernini and Camilla Lazzi

Foods 2021, 10(4), 707; https://doi.org/10.3390/foods10040707 - 26 Mar 2021

Cited by 50 | Viewed by 7299

Abstract

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure [...] Read more.

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds. Full article

(This article belongs to the Special Issue Upcycling of Agro-Food Chain By-Products to Obtain High-Added Value Foods)

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19 pages, 758 KiB

Open AccessEditor’s ChoiceReview

Probiotics as a Possible Strategy for the Prevention and Treatment of Allergies. A Narrative Review

by Aroa Lopez-Santamarina, Esther Gonzalez Gonzalez, Alexandre Lamas, Alicia del Carmen Mondragon, Patricia Regal and Jose Manuel Miranda

Foods 2021, 10(4), 701; https://doi.org/10.3390/foods10040701 - 25 Mar 2021

Cited by 40 | Viewed by 6720

Abstract

Allergies are an increasing global public health concern, especially for children and people living in urban environments. Allergies impair the quality of life of those who suffer from them, and for this reason, alternatives for the treatment of allergic diseases or reduction in [...] Read more.

Allergies are an increasing global public health concern, especially for children and people living in urban environments. Allergies impair the quality of life of those who suffer from them, and for this reason, alternatives for the treatment of allergic diseases or reduction in their symptoms are being sought. The main objective of this study was to compile the studies carried out on probiotics as a possible therapy for allergies. The most studied allergies on which probiotics have been shown to have a beneficial effect are rhinitis, asthma, and atopic dermatitis. Most studies have studied the administration of Lactobacillus and Bifidobacterium spp. in children and have shown beneficial effects, such as a reduction in hyperreactivity and inflammation caused by allergens and a decrease in cytokine release, among other beneficial effects. In the case of children, no clear beneficial effects were found in several studies, and the potential risk from the use of some opportunistic bacteria, such as probiotics, seems controversial. In the studies that reported beneficial results, these effects were found to make allergy symptoms less aggressive, thus reducing morbidity in allergy sufferers. The different effects of the same probiotic bacteria on different patients seem to reinforce the idea that the efficacy of probiotics is dependent on the microbial species or strain, its derived metabolites and byproducts, and the gut microbiota eubiosis of the patient. This study is relevant in the context of allergic diseases, as it provides a broader understanding of new alternatives for the treatment of allergies, both in children, who are the main sufferers, and adults, showing that probiotics, in some cases, reduce the symptoms and severity of such diseases. Full article

(This article belongs to the Special Issue Foods: New Perspectives)

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17 pages, 25516 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

by Christina Kendler, Arvid Duchardt, Heike P. Karbstein and M. Azad Emin

Foods 2021, 10(4), 697; https://doi.org/10.3390/foods10040697 - 25 Mar 2021

Cited by 45 | Viewed by 5454

Abstract

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil [...] Read more.

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young’s modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate’s tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size. Full article

(This article belongs to the Special Issue Latest Advances in Plant-Based Food Processing to Improve the Sustainability in the Food Supply Chain)

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17 pages, 2546 KiB

Open AccessEditor’s ChoiceReview

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

by Gonçalo Oliveira, Cláudia P. Passos, Paula Ferreira, Manuel A. Coimbra and Idalina Gonçalves

Foods 2021, 10(3), 683; https://doi.org/10.3390/foods10030683 - 23 Mar 2021

Cited by 42 | Viewed by 15234

Abstract

The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with [...] Read more.

The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector. Full article

(This article belongs to the Special Issue Reviews on Food Physics and Food (Bio)Chemistry)

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28 pages, 1715 KiB

Open AccessEditor’s ChoiceReview

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

by Centhyea Chen, Umi Hartina Mohamad Razali, Fiffy Hanisdah Saikim, Azniza Mahyudin and Nor Qhairul Izzreen Mohd Noor

Foods 2021, 10(3), 689; https://doi.org/10.3390/foods10030689 - 23 Mar 2021

Cited by 70 | Viewed by 7361

Abstract

Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, [...] Read more.

Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. M. alba also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, M. alba has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in M. alba leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an M. alba upscaling process is reviewed. Full article

(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Health Benefits, Impact of Processing and Bioavailability)

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10 pages, 1002 KiB

Open AccessEditor’s ChoiceArticle

In Vitro Bile Salt Hydrolase (BSH) Activity Screening of Different Probiotic Microorganisms

by Jimmy G. Hernández-Gómez, Argelia López-Bonilla, Gabriela Trejo-Tapia, Sandra V. Ávila-Reyes, Antonio R. Jiménez-Aparicio and Humberto Hernández-Sánchez

Foods 2021, 10(3), 674; https://doi.org/10.3390/foods10030674 - 22 Mar 2021

Cited by 59 | Viewed by 8301

Abstract

Bile salt hydrolase (BSH) activity in probiotic strains is usually correlated with the ability to lower serum cholesterol levels in hypercholesterolemic patients. The objective of this study was the evaluation of BSH in five probiotic strains of lactic acid bacteria (LAB) and a [...] Read more.

Bile salt hydrolase (BSH) activity in probiotic strains is usually correlated with the ability to lower serum cholesterol levels in hypercholesterolemic patients. The objective of this study was the evaluation of BSH in five probiotic strains of lactic acid bacteria (LAB) and a probiotic yeast. The activity was assessed using a qualitative direct plate test and a quantitative high-performance thin- layer chromatography assay. The six strains differed in their BSH substrate preference and activity. Lactobacillus plantarum DGIA1, a potentially probiotic strain isolated from a double cream cheese from Chiapas, Mexico, showed excellent deconjugation activities in the four tested bile acids (69, 100, 81, and 92% for sodium glycocholate, glycodeoxycholate, taurocholate, and taurodeoxycholate, respectively). In the case of the commercial probiotic yeast Saccharomyces boulardii, the deconjugation activities were good against sodium glycodeoxycholate, taurocholate, and taurodeoxycholate (100, 57, and 63%, respectively). These last two results are part of the novelty of the work. A weak deconjugative activity (5%) was observed in the case of sodium glycocholate. This is the first time that the BSH activity has been detected in this yeast. Full article

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

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23 pages, 4049 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds

by Miguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Vanesa Benítez, Begoña Bartolomé, Yolanda Aguilera and María A. Martín-Cabrejas

Foods 2021, 10(3), 653; https://doi.org/10.3390/foods10030653 - 19 Mar 2021

Cited by 33 | Viewed by 8024

Abstract

This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) [...] Read more.

This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g coffee husk mL⁻¹. Under these conditions, experimental values for total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity matched with predicted ones, therefore, validating the model. The presence of chlorogenic, protocatechuic, caffeic, and gallic acids and kaemferol-3-O-galactoside was confirmed by UPLC-ESI-MS/MS. The phenolic aqueous extracts from the coffee husk could be used as sustainable food ingredients and nutraceutical products. Full article

(This article belongs to the Special Issue Phytochemicals: Dietary Sources, Innovative Extraction and Health Benefits)

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17 pages, 2102 KiB

Open AccessEditor’s ChoiceReview

Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review

by Katharine Ko, Younas Dadmohammadi and Alireza Abbaspourrad

Foods 2021, 10(3), 657; https://doi.org/10.3390/foods10030657 - 19 Mar 2021

Cited by 68 | Viewed by 7194

Abstract

Pomegranate (Punica granatum L.) is a fruit that is rich in bioactive compounds that has a biowaste (rind and seed) with the potential to be converted into value-added products in a wide variety of applications. Recent studies have demonstrated the potent antioxidant [...] Read more.

Pomegranate (Punica granatum L.) is a fruit that is rich in bioactive compounds that has a biowaste (rind and seed) with the potential to be converted into value-added products in a wide variety of applications. Recent studies have demonstrated the potent antioxidant and antimicrobial effects of using pomegranate rind and seed as natural food additives, thus making researchers incorporate them into bioplastics and edible coatings for food packaging. Additionally, these components have shown great plasticizing effects on packaging materials while extending the shelf life of food through active packaging. Even within skin health applications, pomegranate seed oil and its bioactive compounds have been particularly effective in combating UV-induced stresses on animal skin and in-vitro models, where cells and microorganisms are separated from the whole organism. They have also aided in healing wounds and have shown major anti-inflammatory, analgesic, and anti-bacterial properties. This review highlights all of the relevant and recent food and skin health applications found in the value-added conversion of pomegranate biowaste. The lack of research in particular areas and future outlook are also discussed. Full article

(This article belongs to the Special Issue Upcycling of Agro-Food Chain By-Products to Obtain High-Added Value Foods)

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17 pages, 1575 KiB

Open AccessEditor’s ChoiceReview

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

by Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim and Jong-Sang Kim

Foods 2021, 10(3), 636; https://doi.org/10.3390/foods10030636 - 18 Mar 2021

Cited by 52 | Viewed by 10879

Abstract

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and [...] Read more.

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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29 pages, 878 KiB

Open AccessEditor’s ChoiceReview

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

by Konstantina Kyriakopoulou, Julia K. Keppler and Atze Jan van der Goot

Foods 2021, 10(3), 600; https://doi.org/10.3390/foods10030600 - 12 Mar 2021

Cited by 233 | Viewed by 41145

Abstract

Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion [...] Read more.

Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture). Full article

(This article belongs to the Special Issue Latest Advances in Plant-Based Food Processing to Improve the Sustainability in the Food Supply Chain)

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28 pages, 2860 KiB

Open AccessEditor’s ChoiceReview

Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety

by Baltasar Mayo, Javier Rodríguez, Lucía Vázquez and Ana Belén Flórez

Foods 2021, 10(3), 602; https://doi.org/10.3390/foods10030602 - 12 Mar 2021

Cited by 49 | Viewed by 8825

Abstract

The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral populations, among which lactic acid bacteria (LAB) are majority components with a prominent role during manufacturing and ripening. The assortment, numbers and proportions of LAB and other microbial biotypes making up the [...] Read more.

The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral populations, among which lactic acid bacteria (LAB) are majority components with a prominent role during manufacturing and ripening. The assortment, numbers and proportions of LAB and other microbial biotypes making up the microbiota of cheese are affected by a range of biotic and abiotic factors. Cooperative and competitive interactions between distinct members of the microbiota may occur, with rheological, organoleptic and safety implications for ripened cheese. However, the mechanistic details of these interactions, and their functional consequences, are largely unknown. Acquiring such knowledge is important if we are to predict when fermentations will be successful and understand the causes of technological failures. The experimental use of “synthetic” microbial communities might help throw light on the dynamics of different cheese microbiota components and the interplay between them. Although synthetic communities cannot reproduce entirely the natural microbial diversity in cheese, they could help reveal basic principles governing the interactions between microbial types and perhaps allow multi-species microbial communities to be developed as functional starters. By occupying the whole ecosystem taxonomically and functionally, microbiota-based cultures might be expected to be more resilient and efficient than conventional starters in the development of unique sensorial properties. Full article

(This article belongs to the Special Issue Recent Advances and Trends in the Dairy Field)

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16 pages, 1838 KiB

Open AccessEditor’s ChoiceArticle

Safety and Transfer Study: Transfer of Bromoform Present in Asparagopsis taxiformis to Milk and Urine of Lactating Dairy Cows

by Wouter Muizelaar, Maria Groot, Gert van Duinkerken, Ruud Peters and Jan Dijkstra

Foods 2021, 10(3), 584; https://doi.org/10.3390/foods10030584 - 10 Mar 2021

Cited by 56 | Viewed by 14360

Abstract

Enteric methane (CH₄) is the main source of greenhouse gas emissions from ruminants. The red seaweeds Asparagopsis taxiformis (AT) and Asparagopsis armata contain halogenated compounds, including bromoform (CHBr₃), which may strongly decrease enteric CH₄ emissions. Bromoform is known [...] Read more.

Enteric methane (CH₄) is the main source of greenhouse gas emissions from ruminants. The red seaweeds Asparagopsis taxiformis (AT) and Asparagopsis armata contain halogenated compounds, including bromoform (CHBr₃), which may strongly decrease enteric CH₄ emissions. Bromoform is known to have several toxicological effects in rats and mice and is quickly excreted by the animals. This study investigated the transfer of CHBr₃ present in AT to milk, urine, feces, and animal tissue when incorporated in the diet of dairy cows. Twelve lactating Holstein-Friesian dairy cows were randomly assigned to three treatment groups, representing the target dose (low), 2× target dose (medium), and 5× target dose (high). The adaptation period lasted seven days, and subsequently cows were fed AT for 22 days maximally. The transfer of CHBr₃ to the urine at days 1 and 10 (10–148 µg/L) was found with all treatments. On day 1, CHBr₃ was detected in the milk of most cows in the low and medium treatment groups (9.1 and 11 µg/L, respectively), and detected in the milk of one cow in the high treatment group on day 9 (35 µg/L). Bromoform was not detected in milk and urine at day 17, nor at concentrations above the detection limit in feces and collected animal tissues. Two animals (low) were sacrificed, and their rumen wall showed abnormalities. Upon histological examination, signs of inflammation became visible. Animals regularly refused the feed or distinctively selected against AT. In conclusion, within the confines of the present experiment, CHBr₃ does not accumulate in animal tissue, but can be excreted in urine and milk. Full article

(This article belongs to the Special Issue Assessment of Food Quality and Safety of Cultivated Macroalgae)

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15 pages, 2387 KiB

Open AccessEditor’s ChoiceArticle

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

by Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang and Seon-Tea Joo

Foods 2021, 10(3), 560; https://doi.org/10.3390/foods10030560 - 8 Mar 2021

Cited by 77 | Viewed by 11408

Abstract

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference [...] Read more.

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef). Full article

(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)

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15 pages, 2715 KiB

Open AccessEditor’s ChoiceArticle

Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation

by Huimin Yong, Yunpeng Liu, Dawei Yun, Shuai Zong, Changhai Jin and Jun Liu

Foods 2021, 10(3), 536; https://doi.org/10.3390/foods10030536 - 5 Mar 2021

Cited by 36 | Viewed by 3588

Abstract

Hydroxycinnamic acids are one category of bioactive phenolic acids that are widely distributed in plants. In this study, chitosan (CS) was functionalized with three kinds of hydroxycinnamic acids (p-coumaric acid, caffeic acid and ferulic acid) through the carbodiimide-mediated grafting method. The [...] Read more.

Hydroxycinnamic acids are one category of bioactive phenolic acids that are widely distributed in plants. In this study, chitosan (CS) was functionalized with three kinds of hydroxycinnamic acids (p-coumaric acid, caffeic acid and ferulic acid) through the carbodiimide-mediated grafting method. The obtained hydroxycinnamic-acid-grafted CSs (hydroxycinnamic acid-g-CSs) were further fabricated into food packaging films through solvent casting. For the first time, the functionalities of the different hydroxycinnamic acid-g-CS films were compared. Results showed the grafting ratio of p-coumaric acid-g-CS, caffeic acid-g-CS and ferulic acid-g-CS was 73.68, 129.42 and 91.75 mg/g, respectively. Instrumental analyses confirmed hydroxycinnamic acids conjugated with CS through amide and ester bonds. The functionalization of CS film with hydroxycinnamic acids produced a more compact microstructure and higher UV light barrier ability, mechanical strength, water vapor barrier ability, thermal stability and antioxidant and antimicrobial activities. Among the different hydroxycinnamic acid-g-CS films, caffeic acid-g-CS film presented the strongest barrier, mechanical, antioxidant and antimicrobial properties. Moreover, caffeic acid-g-CS film packaging effectively extended the shelf life of pork to 10 days at 4 °C. Our results suggest caffeic acid-g-CS film can be used in the active food packaging field. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)

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9 pages, 622 KiB

Open AccessEditor’s ChoiceArticle

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta

by Francesca Nocente, Chiara Natale, Elena Galassi, Federica Taddei and Laura Gazza

Foods 2021, 10(3), 502; https://doi.org/10.3390/foods10030502 - 26 Feb 2021

Cited by 28 | Viewed by 3513

Abstract

Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to [...] Read more.

Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed—proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)—except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta. Full article

(This article belongs to the Special Issue Innovative Pasta with High Nutritional and Health Potential)

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14 pages, 467 KiB

Open AccessEditor’s ChoiceReview

Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic

by Cennet Pelin Boyacι-Gündüz, Salam A. Ibrahim, Ooi Chien Wei and Charis M. Galanakis

Foods 2021, 10(3), 497; https://doi.org/10.3390/foods10030497 - 25 Feb 2021

Cited by 123 | Viewed by 16667

Abstract

The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food supply chain, while the consequences of this new era on humanity, the economy, and the food sector are still under examination. For example, food security is one [...] Read more.

The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food supply chain, while the consequences of this new era on humanity, the economy, and the food sector are still under examination. For example, food security is one vital aspect of food systems which is directly affected. This review summarizes food security during epidemics and pandemics before moving on to panic buying, food shortages, and price spikes observed during the current crisis. The importance of food resilience, together with the need for addressing issues related to food loss and food waste, is underlined in the review towards food security and sustainable development. As a result, the pandemic has shown that our food systems are fragile. Since the global population and urbanization will grow in the coming decades, pandemics will likely occur more often, and climate change will intensify. Consequently, there is a need to ensure that our food systems become more sustainable and resilient. To that end, we have highlighted the need to develop contingency plans and mitigation strategies that would allow a more rapid response to extreme events (e.g., disasters from climate change) and transform the food sector by making it more resilient. Full article

(This article belongs to the Section Food Security and Sustainability)

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32 pages, 1114 KiB

Open AccessEditor’s ChoiceReview

Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine

by Eduarda Mendes and Noélia Duarte

Foods 2021, 10(2), 477; https://doi.org/10.3390/foods10020477 - 22 Feb 2021

Cited by 41 | Viewed by 11648

Abstract

Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared [...] Read more.

Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control. Full article

(This article belongs to the Special Issue Instrument Analysis Applied in Food Science)

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15 pages, 1727 KiB

Open AccessEditor’s ChoiceReview

Sensory Analysis and Consumer Research in New Meat Products Development

by Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado and Gonzalo Delgado-Pando

Foods 2021, 10(2), 429; https://doi.org/10.3390/foods10020429 - 16 Feb 2021

Cited by 61 | Viewed by 16919

Abstract

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative [...] Read more.

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products. Full article

(This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development)

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34 pages, 527 KiB

Open AccessEditor’s ChoiceReview

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

by Mercedes M. Pedrosa, Eva Guillamón and Claudia Arribas

Foods 2021, 10(2), 379; https://doi.org/10.3390/foods10020379 - 9 Feb 2021

Cited by 38 | Viewed by 4231

Abstract

Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in [...] Read more.

Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals. Full article

(This article belongs to the Special Issue Phytochemicals: Dietary Sources, Innovative Extraction and Health Benefits)

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40 pages, 2191 KiB

Open AccessEditor’s ChoiceReview

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

by Ines Kutzli, Jochen Weiss and Monika Gibis

Foods 2021, 10(2), 376; https://doi.org/10.3390/foods10020376 - 9 Feb 2021

Cited by 72 | Viewed by 9950

Abstract

Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes [...] Read more.

Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed. Full article

(This article belongs to the Special Issue Formation of Conjugated Protein via Maillard Reaction)

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29 pages, 4290 KiB

Open AccessEditor’s ChoiceArticle

Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat

by Jingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette

Foods 2021, 10(2), 353; https://doi.org/10.3390/foods10020353 - 7 Feb 2021

Cited by 64 | Viewed by 10101

Abstract

The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% [...] Read more.

The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial meat respectively, whereas 47.2% were not willing to eat it regularly, and 87.2% were willing to pay less for it compared to conventional meat. Finally, 52.9% of them will accept artificial meat as an alternative to conventional meat. Emotional resistance such as the perception of “absurdity or disgusting” would lead to no willingness to eat artificial meat regularly. The main concerns were related to safety and unnaturalness, but less to ethical and environmental issues as in Western countries. Nearly half of the respondents would like artificial meat to be safe, tasty, and nutritional. Whereas these expectations have low effects on willingness to try, they may induce consumers’ rejection to eat artificial meat regularly, underlying the weak relationship between wishes to try and to eat regularly. Thus, potential acceptance of artificial meat in China depends on Chinese catering culture, perception of food and traditional philosophy. Full article

(This article belongs to the Special Issue Emerging Technologies in the Food Industry: Sustainability Assessment and Consumer Acceptability)

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16 pages, 645 KiB

Open AccessEditor’s ChoiceReview

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

by Marica Troilo, Graziana Difonzo, Vito M. Paradiso, Carmine Summo and Francesco Caponio

Foods 2021, 10(2), 342; https://doi.org/10.3390/foods10020342 - 5 Feb 2021

Cited by 59 | Viewed by 8309

Abstract

The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies [...] Read more.

The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector. Full article

(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Waste)

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21 pages, 1589 KiB

Open AccessEditor’s ChoiceReview

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

by Marco Montemurro, Erica Pontonio, Rossana Coda and Carlo Giuseppe Rizzello

Foods 2021, 10(2), 316; https://doi.org/10.3390/foods10020316 - 3 Feb 2021

Cited by 104 | Viewed by 17694

Abstract

Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory [...] Read more.

Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed. Full article

(This article belongs to the Special Issue Recent Advances and Trends in the Dairy Field)

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23 pages, 1923 KiB

Open AccessEditor’s ChoiceArticle

Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers

by Rungsaran Wongprawmas, Cristina Mora, Nicoletta Pellegrini, Raquel P. F. Guiné, Eleonora Carini, Giovanni Sogari and Elena Vittadini

Foods 2021, 10(2), 318; https://doi.org/10.3390/foods10020318 - 3 Feb 2021

Cited by 48 | Viewed by 11204

Abstract

Healthy food choices are crucial for a healthy lifestyle. However, food choices are complex and affected by various factors. Understanding the determinant factors affecting food choices could aid policy-makers in designing better strategies to promote healthy food choices in the general public. This [...] Read more.

Healthy food choices are crucial for a healthy lifestyle. However, food choices are complex and affected by various factors. Understanding the determinant factors affecting food choices could aid policy-makers in designing better strategies to promote healthy food choices in the general public. This study aims to evaluate the food choice motivations and to segment consumer groups, according to their food choice motivations, in a sample of 531 Italian consumers (collected by convenience sampling), through offline and online survey platforms. K-means cluster analysis was applied to identify consumer groups using six food choice motivation categories (health, emotional, economic and availability, social and cultural, environmental and political, and marketing and commercial). The results suggest that the strongest determinants for the food choices of Italian consumers are Environmental factors and Health. Two consumer profiles were identified through the segmentation analysis: Emotional eating and Health-driven consumers. The respondents were found to have a good awareness of what comprises a healthy diet. There is a potential market for healthy and sustainable food products, especially products with minimal or environmentally friendly packages. Food labels and information strategies could be promoted as tools to assist consumers to make healthy food choices. Full article

(This article belongs to the Special Issue Motivations Associated with Food Choices and Eating Practices)

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26 pages, 894 KiB

Open AccessEditor’s ChoiceReview

Food Texture Design by 3D Printing: A Review

by Tatiana Pereira, Sónia Barroso and Maria M. Gil

Foods 2021, 10(2), 320; https://doi.org/10.3390/foods10020320 - 3 Feb 2021

Cited by 64 | Viewed by 10617

Abstract

An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid [...] Read more.

An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on. Full article

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

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10 pages, 1994 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy

by Shuai Ren and M. Monica Giusti

Foods 2021, 10(2), 310; https://doi.org/10.3390/foods10020310 - 3 Feb 2021

Cited by 30 | Viewed by 3067

Abstract

The color stability of anthocyanins was shown to improve with addition of whey proteins (WP). The goal of this study was to investigate the binding mechanisms of purple corn, grape and black carrot anthocyanin extracts to native and preheated WP (40–80 °C, 3.6 [...] Read more.

The color stability of anthocyanins was shown to improve with addition of whey proteins (WP). The goal of this study was to investigate the binding mechanisms of purple corn, grape and black carrot anthocyanin extracts to native and preheated WP (40–80 °C, 3.6 μM) at a pH of 3 using fluorescence quenching spectroscopy. The fluorescence spectra were collected with an excitation wavelength of 280 nm at 25 °C, 35 °C and 45 °C. The quenching data were analyzed by using the Stern–Volmer equation. The fluorescence intensity of WP decreased (up to 73%) and its λ_max increased (by ~5 nm) with increasing anthocyanin concentration (0–100 μM). The quenching data showed that the interaction between anthocyanin extracts and WP was a static quenching process. Thermodynamic analysis showed their binding was mainly through hydrophobic interactions. Their binding affinity was higher for preheated WP than native WP and decreased gradually with increasing preheating temperature. Black carrot anthocyanin extract had the lowest binding affinity with WP, likely due to the larger molecular structure. These results help better understand the protection mechanism of native and preheated WP on anthocyanin color stability, expanding the application of anthocyanins as food colorants that better withstand processing and storage. Full article

(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)

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14 pages, 550 KiB

Open AccessEditor’s ChoiceArticle

COVID-19 Lockdown and Self-Perceived Changes of Food Choice, Waste, Impulse Buying and Their Determinants in Italy: QuarantEat, a Cross-Sectional Study

by Alessandro Scacchi, Dario Catozzi, Edoardo Boietti, Fabrizio Bert and Roberta Siliquini

Foods 2021, 10(2), 306; https://doi.org/10.3390/foods10020306 - 2 Feb 2021

Cited by 51 | Viewed by 7786

Abstract

Data about self-perceived food choice (FC) changes and their determinants during COVID-19 lockdowns are limited. This study investigated how the Italian lockdown affected self-perceived food purchases (FP), occurrence of impulse buying (IB), household food waste production (HFWP) and their determinants. A web-based cross-sectional [...] Read more.

Data about self-perceived food choice (FC) changes and their determinants during COVID-19 lockdowns are limited. This study investigated how the Italian lockdown affected self-perceived food purchases (FP), occurrence of impulse buying (IB), household food waste production (HFWP) and their determinants. A web-based cross-sectional survey was distributed in May 2020, collecting an opportunistic sample of the Italian population. A total of 1865 (70% females) people were enrolled, the median age was 29 (IQR 16.0). Most of the sample increased overall FP (53.4%), food consumption (43.4%), reduced HFWP (53.7%) and halved the prevalence of IB (20.9%) compared to the period before the lockdown (42.5%). Baking ingredients, fresh vegetables, fresh fruit and chocolate had the largest sales increase by individuals, while bakery products, fresh fish and salted snacks purchases highly decreased. Increased FP was associated with the occurrence of IB (adjOR 2.48, p < 0.001) and inversely associated with not having worked during lockdown (adjOR 0.71, p = 0.003). Multivariable logistic regressions revealed occurrence of IB was associated with low perceived dietary quality (adjOR 2.22, p < 0.001), resulting at risk, according to the Emotional Overeating Questionnaire (EOQ, adjOR 1.68, p < 0.001), and inversely associated with decreased HFWP (adjOR 0.73, p < 0.012). Reduced HFWP was associated with higher perceived dietary quality (adjOR 2.27, p < 0.001) and negatively associated with low score at WHO-5 Well-Being Index (adjOR 0.72, p = 0.002). The Italian lockdown highly affected FC behaviours, leading to positive and sustainable habits towards food purchase and consumption. Public health interventions are needed to keep these new positive effects and avoid negative consequences in case of future lockdowns. Full article

(This article belongs to the Special Issue Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour)

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11 pages, 294 KiB

Open AccessEditor’s ChoiceReview

Risk of Bacillus cereus in Relation to Rice and Derivatives

by Dolores Rodrigo, Cristina M. Rosell and Antonio Martinez

Foods 2021, 10(2), 302; https://doi.org/10.3390/foods10020302 - 2 Feb 2021

Cited by 47 | Viewed by 10668

Abstract

Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as [...] Read more.

Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as a consequence of their cultivation, harvesting, and handling, is often contaminated with spores of Bacillus cereus, a ubiquitous microorganism found mainly in the soil. B. cereus can multiply under temperature conditions as low as 4 °C in foods that contain rice and have been cooked or subjected to treatments that do not produce commercial sterility. B. cereus produces diarrhoeal or emetic foodborne toxin when the consumer eats food in which a sufficient number of cells have grown. These circumstances mean that every year many outbreaks of intoxication or intestinal problems related to this microorganism are reported. This work is a review from the perspective of risk assessment of the risk posed by B. cereus to the health of consumers and of some control measures that can be used to mitigate such a risk. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

23 pages, 398 KiB

Open AccessEditor’s ChoiceReview

Foods for Plant-Based Diets: Challenges and Innovations

by Alexandra Alcorta, Adrià Porta, Amparo Tárrega, María Dolores Alvarez and M. Pilar Vaquero

Foods 2021, 10(2), 293; https://doi.org/10.3390/foods10020293 - 1 Feb 2021

Cited by 209 | Viewed by 38849

Abstract

Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last [...] Read more.

Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet. Full article

(This article belongs to the Section Food Nutrition)

19 pages, 7524 KiB

Open AccessEditor’s ChoiceArticle

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

by Ebrahim Taghinezhad, Mohammad Kaveh and Antoni Szumny

Foods 2021, 10(2), 284; https://doi.org/10.3390/foods10020284 - 31 Jan 2021

Cited by 34 | Viewed by 3230

Abstract

Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food [...] Read more.

Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food and agricultural products. In this study, the effects of several independent variables such as the temperature of the drying air (50, 60, and 70 °C) and the thickness of the samples (2, 4, and 6 mm) were studied on the response variables including the quality indices (color difference and shrinkage) and drying factors (drying time, effective moisture diffusivity coefficient, specific energy consumption (SEC), energy efficiency and dryer efficiency) of the turnip slices dried by a hybrid convective-infrared (HCIR) dryer. Before drying, the samples were treated by three pretreatments: microwave (360 W for 2.5 min), ultrasonic (at 30 °C for 10 min) and blanching (at 90 °C for 2 min). The statistical analyses of the data and optimization of the drying process were achieved by the response surface method (RSM) and the response variables were predicted by the adaptive neuro-fuzzy inference system (ANFIS) model. The results indicated that an increase in the dryer temperature and a decline in the thickness of the sample can enhance the evaporation rate of the samples which will decrease the drying time (40–20 min), SEC (from 168.98 to 21.57 MJ/kg), color difference (from 50.59 to 15.38) and shrinkage (from 67.84% to 24.28%) while increasing the effective moisture diffusivity coefficient (from 1.007 × 10⁻⁹ to 8.11 × 10⁻⁹ m²/s), energy efficiency (from 0.89% to 15.23%) and dryer efficiency (from 2.11% to 21.2%). Compared to ultrasonic and blanching, microwave pretreatment increased the energy and drying efficiency; while the variations in the color and shrinkage were the lowest in the ultrasonic pretreatment. The optimal condition involved the temperature of 70 °C and sample thickness of 2 mm with the desirability above 0.89. The ANFIS model also managed to predict the response variables with R² > 0.96. Full article

(This article belongs to the Special Issue Application of Novel Thermal Technology in Foods Processing)

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16 pages, 2582 KiB

Open AccessEditor’s ChoiceArticle

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

by Michele Ciriello, Luigi Formisano, Christophe El-Nakhel, Marios C. Kyriacou, Georgios A. Soteriou, Fabiana Pizzolongo, Raffaele Romano, Stefania De Pascale and Youssef Rouphael

Foods 2021, 10(2), 278; https://doi.org/10.3390/foods10020278 - 30 Jan 2021

Cited by 40 | Viewed by 3981

Abstract

Basil (Ocimum basilicum L.) is an essential ingredient of the Mediterranean cuisine due to its distinctive aroma. Genovese basil leaves are used to prepare “pesto”, a condiment that has always caught the interest of consumers and producers. Usually, basil for industrial processing [...] Read more.

Basil (Ocimum basilicum L.) is an essential ingredient of the Mediterranean cuisine due to its distinctive aroma. Genovese basil leaves are used to prepare “pesto”, a condiment that has always caught the interest of consumers and producers. Usually, basil for industrial processing is harvested more than once to extract a higher yield. However, successive cuts can affect quality traits that play a crucial role in defining the product’s final sensory profile. This research was aimed to evaluate the impact of cut on the quantitative and qualitative properties of three Genovese basil cultivars (Aroma 2, Eleonora and Italiano Classico) grown in an open field. Nitrate content, phenolic acids and aromatic profile were determined by ion chromatography (IC), high-performance liquid chromatography (HPLC), and gas chromatography coupled to a mass spectrometer (GC/MS) analysis, respectively. The second harvest increased fresh biomass and total phenolic acids content by 172% and 413%, respectively, with Italiano Classico recording the highest values. The combination of second-cut Aroma 2 yielded the lowest nitrate (473.8 mg kg⁻¹ of fresh weight) and Eugenol (2.4%) levels. In the second harvest, Eleonora showed an increase in eugenol and trans-α-bergamotene of 75.3% and 48.2%, respectively; whereas, eucalyptol and β-cis-ocimene decreased by 34.4% and 51.6%, respectively. Although successive harvests may increase basil yield and quality overall, the cultivar-dependent response to successive cuts needs to be accounted for in order to accomplish standardization of industrial “pesto” sauce. Full article

(This article belongs to the Special Issue Health Benefits and Nutritional Quality of Fruits, Nuts, and Vegetables)

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30 pages, 2274 KiB

Open AccessEditor’s ChoiceReview

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

by Monalisha Pattnaik, Pooja Pandey, Gregory J. O. Martin, Hari Niwas Mishra and Muthupandian Ashokkumar

Foods 2021, 10(2), 279; https://doi.org/10.3390/foods10020279 - 30 Jan 2021

Cited by 63 | Viewed by 10839

Abstract

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of [...] Read more.

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals. Full article

(This article belongs to the Special Issue Innovative Extraction Technologies for Development of Functional Ingredients)

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20 pages, 582 KiB

Open AccessEditor’s ChoiceReview

Advances in Troubleshooting Fish and Seafood Authentication by Inorganic Elemental Composition

by Maria Olga Varrà, Sergio Ghidini, Lenka Husáková, Adriana Ianieri and Emanuela Zanardi

Foods 2021, 10(2), 270; https://doi.org/10.3390/foods10020270 - 29 Jan 2021

Cited by 24 | Viewed by 3312

Abstract

The demand for fish and seafood is growing worldwide. Meanwhile, problems related to the integrity and safety of the fishery sector are increasing, leading legislators, producers, and consumers to search for ways to effectively protect themselves from fraud and health hazards related to [...] Read more.

The demand for fish and seafood is growing worldwide. Meanwhile, problems related to the integrity and safety of the fishery sector are increasing, leading legislators, producers, and consumers to search for ways to effectively protect themselves from fraud and health hazards related to fish consumption. What is urgently required now is the availability of reliable, truthful, and reproducible methods assuring the correspondence between the real nature of the product and label declarations accompanying the same product during its market life. The evaluation of the inorganic composition of fish and seafood appears to be one of the most promising strategies to be exploited in the near future to assist routine and official monitoring operations along the supply chain. The present review article focuses on exploring the latest scientific achievements of using the multi-elemental composition of fish and seafood as an imprint of their authenticity and traceability, especially with regards to the geographical origin. The scientific literature of the last 10 years focusing on the analytical determination and statistical elaboration of elemental data (alone or in combination with methodologies targeting other compounds) to verify the identity of fishery products is summarized and discussed. Full article

(This article belongs to the Special Issue Techniques for Food Authentication: Trends and Emerging Approaches)

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29 pages, 2423 KiB

Open AccessEditor’s ChoiceReview

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

by David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden and Lutz Grossmann

Foods 2021, 10(2), 260; https://doi.org/10.3390/foods10020260 - 27 Jan 2021

Cited by 60 | Viewed by 15581

Abstract

The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based [...] Read more.

The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs. Full article

(This article belongs to the Special Issue Latest Advances in Plant-Based Food Processing to Improve the Sustainability in the Food Supply Chain)

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26 pages, 2244 KiB

Open AccessEditor’s ChoiceReview

Edible Films and Coatings as Food-Quality Preservers: An Overview

by Elsa Díaz-Montes and Roberto Castro-Muñoz

Foods 2021, 10(2), 249; https://doi.org/10.3390/foods10020249 - 26 Jan 2021

Cited by 193 | Viewed by 17870

Abstract

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond [...] Read more.

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown. Full article

(This article belongs to the Special Issue Recent Trends in the Application of Sustainable Edible Coatings to Active Food Packaging)

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20 pages, 2401 KiB

Open AccessEditor’s ChoiceArticle

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

by Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Oleksii Parniakov and Małgorzata Nowacka

Foods 2021, 10(2), 226; https://doi.org/10.3390/foods10020226 - 22 Jan 2021

Cited by 30 | Viewed by 4014

Abstract

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods [...] Read more.

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods. Full article

(This article belongs to the Special Issue Freeze-Drying Technology Application in Food Processing)

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23 pages, 1183 KiB

Open AccessEditor’s ChoiceReview

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

by Camila Vanessa Buturi, Rosario Paolo Mauro, Vincenzo Fogliano, Cherubino Leonardi and Francesco Giuffrida

Foods 2021, 10(2), 223; https://doi.org/10.3390/foods10020223 - 21 Jan 2021

Cited by 84 | Viewed by 9027

Abstract

Vegetables represent pillars of good nutrition since they provide important phytochemicals such as fiber, vitamins, antioxidants, as well as minerals. Biofortification proposes a promising strategy to increase the content of specific compounds. As minerals have important functionalities in the human metabolism, the possibility [...] Read more.

Vegetables represent pillars of good nutrition since they provide important phytochemicals such as fiber, vitamins, antioxidants, as well as minerals. Biofortification proposes a promising strategy to increase the content of specific compounds. As minerals have important functionalities in the human metabolism, the possibility of enriching fresh consumed products, such as many vegetables, adopting specific agronomic approaches, has been considered. This review discusses the most recent findings on agronomic biofortification of vegetables, aimed at increasing in the edible portions the content of important minerals, such as calcium (Ca), magnesium (Mg), iodine (I), zinc (Zn), selenium (Se), iron (Fe), copper (Cu), and silicon (Si). The focus was on selenium and iodine biofortification thus far, while for the other mineral elements, aspects related to vegetable typology, genotypes, chemical form, and application protocols are far from being well defined. Even if agronomic fortification is considered an easy to apply technique, the approach is complex considering several interactions occurring at crop level, as well as the bioavailability of different minerals for the consumer. Considering the latter, only few studies examined in a broad approach both the definition of biofortification protocols and the quantification of bioavailable fraction of the element. Full article

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

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15 pages, 1035 KiB

Open AccessEditor’s ChoiceReview

γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

by Do-Youn Jeong, Myeong Seon Ryu, Hee-Jong Yang and Sunmin Park

Foods 2021, 10(2), 221; https://doi.org/10.3390/foods10020221 - 21 Jan 2021

Cited by 28 | Viewed by 5045

Abstract

Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly [...] Read more.

Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities. In this review, we evaluated the production process of poly-γ-glutamic acid (γ-PGA)-rich chungkookjang fermented with specific Bacillus species and their effects on memory function through the modulation of brain insulin resistance, neuroinflammation, and the gut–microbiome–brain axis. Bacillus species were isolated from the TFC made in Sunchang, Korea, and they included Bacillus (B.) subtilis, B. licheniformis, and B. amyloliquefaciens. Chungkookjang contains isoflavone aglycans, peptides, dietary fiber, γ-PGA, and Bacillus species. Chungkookjangs made with B. licheniformis and B. amyloliquefaciens have higher contents of γ-PGA, and they are more effective for improving glucose metabolism and memory function. Chungkookjang has better efficacy for reducing inflammation and oxidative stress than other fermented soy foods. Insulin sensitivity is improved, not only in systemic organs such as the liver and adipose tissues, but also in the brain. Chungkookjang intake prevents and alleviates memory impairment induced by Alzheimer’s disease and cerebral ischemia. This review suggests that the intake of chungkookjang (20–30 g/day) rich in γ-PGA acts as a synbiotic in humans and promotes memory function by suppressing brain insulin resistance and neuroinflammation and by modulating the gut–microbiome–brain axis. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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13 pages, 292 KiB

Open AccessEditor’s ChoiceReview

Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

by Alexander Govaris and Andreana Pexara

Foods 2021, 10(2), 215; https://doi.org/10.3390/foods10020215 - 21 Jan 2021

Cited by 31 | Viewed by 4769

Abstract

High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), [...] Read more.

High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), hepatitis E virus (HEV), human astrovirus (HAstV), human adenovirus (HuAdV), Aichi virus (AiV), sapovirus (SaV), and enterovirus (EV), which have also been implicated in foodborne outbreaks in various countries. The HPP inactivation of foodborne viruses in foods depends on high-pressure processing parameters (pressure, temperature, and duration time) or non-processing parameters such as virus type, food matrix, water activity (a_w), and the pH of foods. HPP was found to be effective for the inactivation of foodborne viruses such as HuNoV, HAV, HAstV, and HuAdV in foods. HPP treatments have been found to be effective at eliminating foodborne viruses in high-risk foods such as shellfish and vegetables. The present work reviews the published data on the effect of HPP processing on foodborne viruses in laboratory media and foods. Full article

(This article belongs to the Special Issue Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin)

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17 pages, 991 KiB

Open AccessEditor’s ChoiceArticle

Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction

by Paula García, Carolina Fredes, Inés Cea, Jesús Lozano-Sánchez, Francisco Javier Leyva-Jiménez, Paz Robert, Cristina Vergara and Paula Jimenez

Foods 2021, 10(2), 203; https://doi.org/10.3390/foods10020203 - 20 Jan 2021

Cited by 53 | Viewed by 4275

Abstract

Pressurized liquid extraction (PLE) is a clean and environmentally friendly alternative for the recovery of bioactive compounds from fruit by-products. Herein we focused on PLE for the extraction of bioactive compounds from pomegranate peel using a combination of pressurized water and ethanol. The [...] Read more.

Pressurized liquid extraction (PLE) is a clean and environmentally friendly alternative for the recovery of bioactive compounds from fruit by-products. Herein we focused on PLE for the extraction of bioactive compounds from pomegranate peel using a combination of pressurized water and ethanol. The main aim was to determine the optimal PLE conditions, i.e., ethanol percentage and process temperature, to obtain a pomegranate peel extract (PPE) with maximum total phenolic content (TPC), punicalagin content, and antimicrobial activity (AMA). The experimental design was conducted using a central composite design with axial points. Response surface methodology was applied to optimize the response variables using the desirability function. Multiple response optimization indicated a process temperature of 200 °C and ethanol of 77% as optimal conditions. The TPC and the punicalagin content of PPE-PLE obtained under optimal conditions were 164.3 ± 10.7 mg GAE/g DW and 17 ± 3.6 mg/g DW, respectively. Our findings support the efficacy of PLE on TPC recovery but not in punicalagin recovery. The AMA against S. aureus was 14 mm. The efficacy of PPE-PLE in food applications must continue to be studied in order to achieve adequate information on its potential for developing new food additives. Full article

(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Waste)

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23 pages, 710 KiB

Open AccessEditor’s ChoiceReview

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

by Cecilie Wirenfeldt Nielsen, Turid Rustad and Susan Løvstad Holdt

Foods 2021, 10(1), 198; https://doi.org/10.3390/foods10010198 - 19 Jan 2021

Cited by 35 | Viewed by 5838

Abstract

Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on [...] Read more.

Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on how much vitamin C is found in seaweeds. A systematic review of vitamin C in 92 seaweed species was conducted followed by analyzing the 132 data entries. The average vitamin C content was 0.773 mg g⁻¹ seaweed in dry weight with a 90th percentile of 2.06 mg g⁻¹ dry weight. The vitamin C content was evaluated based on taxonomical categories of green, brown and red seaweeds (Chlorophyta (phylum), Phaeophyceae (class), and Rhodophyta (phylum)), and no significant differences were found between them. The vitamin C content was compared to other food sources, and this showed that seaweeds can contribute to the daily vitamin C intake, but are not a rich source. Moreover, seasonal variations, analytical methods, and processing impacts were also evaluated. Full article

(This article belongs to the Special Issue Assessment of Food Quality and Safety of Cultivated Macroalgae)

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35 pages, 1557 KiB

Open AccessFeature PaperEditor’s ChoiceReview

Omega-3 Polyunsaturated Fatty Acids and the Intestinal Epithelium—A Review

by Luke A. Durkin, Caroline E. Childs and Philip C. Calder

Foods 2021, 10(1), 199; https://doi.org/10.3390/foods10010199 - 19 Jan 2021

Cited by 46 | Viewed by 9157

Abstract

Epithelial cells (enterocytes) form part of the intestinal barrier, the largest human interface between the internal and external environments, and responsible for maintaining regulated intestinal absorption and immunological control. Under inflammatory conditions, the intestinal barrier and its component enterocytes become inflamed, leading to [...] Read more.

Epithelial cells (enterocytes) form part of the intestinal barrier, the largest human interface between the internal and external environments, and responsible for maintaining regulated intestinal absorption and immunological control. Under inflammatory conditions, the intestinal barrier and its component enterocytes become inflamed, leading to changes in barrier histology, permeability, and chemical mediator production. Omega-3 (ω-3) polyunsaturated fatty acids (PUFAs) can influence the inflammatory state of a range of cell types, including endothelial cells, monocytes, and macrophages. This review aims to assess the current literature detailing the effects of ω-3 PUFAs on epithelial cells. Marine-derived ω-3 PUFAs, eicosapentaenoic acid and docosahexaenoic acid, as well as plant-derived alpha-linolenic acid, are incorporated into intestinal epithelial cell membranes, prevent changes to epithelial permeability, inhibit the production of pro-inflammatory cytokines and eicosanoids and induce the production of anti-inflammatory eicosanoids and docosanoids. Altered inflammatory markers have been attributed to changes in activity and/or expression of proteins involved in inflammatory signalling including nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), peroxisome proliferator activated receptor (PPAR) α and γ, G-protein coupled receptor (GPR) 120 and cyclooxygenase (COX)-2. Effective doses for each ω-3 PUFA are difficult to determine due to inconsistencies in dose and time of exposure between different in vitro models and between in vivo and in vitro models. Further research is needed to determine the anti-inflammatory potential of less-studied ω-3 PUFAs, including docosapentaenoic acid and stearidonic acid. Full article

(This article belongs to the Special Issue New Trends in Bioactive Lipids Research in Health and Disease)

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18 pages, 967 KiB

Open AccessEditor’s ChoiceArticle

Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations

by Maja Repajić, Ena Cegledi, Zoran Zorić, Sandra Pedisić, Ivona Elez Garofulić, Sanja Radman, Igor Palčić and Verica Dragović-Uzelac

Foods 2021, 10(1), 190; https://doi.org/10.3390/foods10010190 - 18 Jan 2021

Cited by 47 | Viewed by 5502

Abstract

This study evaluated the presence of bioactives in wild nettle leaves and stalks during the phenological stage and in the context of natural habitat diversity. Thus, wild nettle samples collected before flowering, during flowering and after flowering from 14 habitats situated in three [...] Read more.

This study evaluated the presence of bioactives in wild nettle leaves and stalks during the phenological stage and in the context of natural habitat diversity. Thus, wild nettle samples collected before flowering, during flowering and after flowering from 14 habitats situated in three different regions (continental, mountain and seaside) were analyzed for low molecular weight polyphenols, carotenoids and chlorophylls using UPLC-MS/MS and HPLC analysis, while the ORAC method was performed for the antioxidant capacity measurement. Statistical analysis showed that, when compared to the stalks, nettle leaves contained significantly higher amounts of analyzed compounds which accumulated in the highest yields before flowering (polyphenols) and at the flowering stage (pigments). Moreover, nettle habitat variations greatly influenced the amounts of analyzed bioactives, where samples from the continental area contained higher levels of polyphenols, while seaside region samples were more abundant with pigments. The levels of ORAC followed the same pattern, being higher in leaves samples collected before and during flowering from the continental habitats. Hence, in order to provide the product’s maximum value for consumers’ benefit, a multidisciplinary approach is important for the selection of a plant part as well as its phenological stage with the highest accumulation of bioactive compounds. Full article

(This article belongs to the Special Issue Plant Extracts: Chemical Composition, Bioactivity and Potential Applications)

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16 pages, 1149 KiB

Open AccessEditor’s ChoiceArticle

Changes in the Food-Related Behaviour of Italian Consumers during the COVID-19 Pandemic

by Rosa Maria Fanelli

Foods 2021, 10(1), 169; https://doi.org/10.3390/foods10010169 - 15 Jan 2021

Cited by 55 | Viewed by 9123

Abstract

The principal aim of this study is to explore the effects of the first lockdown of the Coronavirus Disease 2019 (COVID-19) pandemic on changes in food consumption and food-related behaviour on a diverse sample of Italian consumers aged ≥18 years. To achieve this [...] Read more.

The principal aim of this study is to explore the effects of the first lockdown of the Coronavirus Disease 2019 (COVID-19) pandemic on changes in food consumption and food-related behaviour on a diverse sample of Italian consumers aged ≥18 years. To achieve this aim, the research path starts with an investigation of some of the first few studies conducted on Italian consumers. It then reports the findings of a pilot survey carried out on a small sample of Italian consumes who live in Molise. The studies chosen for investigation were published as articles or research reports. In total, six relevant studies were chosen, each involving a different sized sample of Italian consumers. The average number of respondents is 2142, with a standard deviation of 1260.56. A distinction is made between the results of the articles, the research reports, and the pilot survey. The latter was conducted to develop and validate the components of a new questionnaire and, furthermore, to assess changes in the eating habits of individuals during the COVID-19 pandemic. The results suggest that the effects of the pandemic on consumer behaviour can, above all, be grouped into changes related to shopping for food, eating habits, and food-related behaviour. This article can serve as the basis for future research in this area as it identifies and highlights key changes, in addition to comparing the earliest evidence available, using a critical approach. Full article

(This article belongs to the Section Food Security and Sustainability)

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16 pages, 301 KiB

Open AccessEditor’s ChoiceArticle

Consumer Perception of Food Quality and Safety in Western Balkan Countries: Evidence from Albania and Kosovo

by Rainer Haas, Drini Imami, Iliriana Miftari, Prespa Ymeri, Klaus Grunert and Oliver Meixner

Foods 2021, 10(1), 160; https://doi.org/10.3390/foods10010160 - 14 Jan 2021

Cited by 34 | Viewed by 6918

Abstract

Domestic food markets are of significant importance to Kosovar and Albanian companies because access to export markets is under-developed, partly as a result of the gaps in food safety and quality standards. Kosovar and Albanian consumers’ use of food safety attributes and their [...] Read more.

Domestic food markets are of significant importance to Kosovar and Albanian companies because access to export markets is under-developed, partly as a result of the gaps in food safety and quality standards. Kosovar and Albanian consumers’ use of food safety attributes and their evaluation of the quality of domestic food versus imported food are the research objectives of this study. The paper is based on a structured consumer survey of 300 Kosovars and 349 Albanians analyzing their perceptions of issues related to food safety and quality, measured through two respective batteries of items using a 5-point Likert scale. We used the t-test to identify differences between populations, correlation analysis and the bootstrapping method. Despite the prevalent problems with food safety, consumers in both countries consider domestic food to be safer as well as of higher quality than imported products. Kosovars are more likely than Albanians to perceive domestic food products to be significantly better than imported products. Female and better educated consumers use information related to food safety more often. Expiry date, domestic and local origin, and brand reputation are the most frequently used safety and quality cues for both samples. International food standards such as ISO or HACCP are less frequently used as quality cues by these consumer groups. It is important to strengthen the institutional framework related to food safety and quality following best practices from EU countries. Full article

(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)

18 pages, 853 KiB

Open AccessEditor’s ChoiceArticle

Comparative Study of Early- and Mid-Ripening Peach (Prunus persica L.) Varieties: Biological Activity, Macro-, and Micro- Nutrient Profile

by Dasha Mihaylova, Aneta Popova, Ivelina Desseva, Nadezhda Petkova, Magdalena Stoyanova, Radka Vrancheva, Anton Slavov, Alexandar Slavchev and Anna Lante

Foods 2021, 10(1), 164; https://doi.org/10.3390/foods10010164 - 14 Jan 2021

Cited by 32 | Viewed by 4206

Abstract

Exploring the chemical composition and biological activity of different fruit varieties is essential for the valorization of their health claims. The current study focuses on a detailed comparative analysis of three early- and two mid-ripening peach varieties: “Filina” (peach), “July Lady” (peach), “Laskava” [...] Read more.

Exploring the chemical composition and biological activity of different fruit varieties is essential for the valorization of their health claims. The current study focuses on a detailed comparative analysis of three early- and two mid-ripening peach varieties: “Filina” (peach), “July Lady” (peach), “Laskava” (peach), “Gergana” (nectarine), and “Ufo 4” (flat peach). They were characterized in terms of essential nutrients such as carbohydrates (sugars and dietary fibers), amino acid content, and lipids as well as mineral content, fat-soluble vitamins, carotenoids, and chlorophyll. Polyphenolic compounds and the related antioxidant activity were also assessed. The methanolic extract of the peel seems to be richer in the studied biologically active substances compared to the fleshy part of the fruit. Anthocyanins were most abundant in “Gergana” and “July Lady” extracts (6624.8 ± 404.9 and 7133.6 ± 388.8 µg cyanidin-3-glucoside/100 g fw, resp.). The total phenol content of the samples varied from 34.11 ± 0.54 to 157.97 ± 0.67 mg gallic acid equivalents (GAE)/100 g fw. “Filina” and “July Lady” varieties possessed the highest antioxidant activity. Overall, the results of this study confirm that the studied peach varieties have satisfactory nutritional value and are potential sources of biologically active substances. Each variety represents an individual palette of nutrients that should be considered separately from the other. Full article

(This article belongs to the Special Issue Foodomics: New Approaches to Evaluate Food Quality)

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22 pages, 1306 KiB

Open AccessEditor’s ChoiceReview

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

by María Fraga-Corral, Paz Otero, Javier Echave, Paula Garcia-Oliveira, Maria Carpena, Amira Jarboui, Bernabé Nuñez-Estevez, Jesus Simal-Gandara and Miguel A. Prieto

Foods 2021, 10(1), 137; https://doi.org/10.3390/foods10010137 - 11 Jan 2021

Cited by 67 | Viewed by 12324

Abstract

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it [...] Read more.

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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20 pages, 375 KiB

Open AccessFeature PaperEditor’s ChoiceReview

Probiotic Effects against Virus Infections: New Weapons for an Old War

by Aroa Lopez-Santamarina, Alexandre Lamas, Alicia del Carmen Mondragón, Alejandra Cardelle-Cobas, Patricia Regal, José Antonio Rodriguez-Avila, José Manuel Miranda, Carlos Manuel Franco and Alberto Cepeda

Foods 2021, 10(1), 130; https://doi.org/10.3390/foods10010130 - 9 Jan 2021

Cited by 28 | Viewed by 6711

Abstract

This review aimed to gather the available literature investigating the effects of probiotics against the most common viral infections using in vitro trials in cell lines and in vivo clinical trials in both experimental animals and humans. Probiotics were employed to prevent and [...] Read more.

This review aimed to gather the available literature investigating the effects of probiotics against the most common viral infections using in vitro trials in cell lines and in vivo clinical trials in both experimental animals and humans. Probiotics were employed to prevent and reduce symptoms of infections caused by common viruses, especially respiratory tract viruses, but also for viral digestive infections (such as rotavirus, coronavirus, or norovirus) and other viral infections (such as viruses that cause hepatitis, human papillomavirus, human immunodeficiency virus, and herpes simplex virus). Different probiotics have been studied to see their possible effect against the abovementioned viruses, among which different Lactobacillus species, Bifidobacterium, Clostridium, Enterococcus, and Streptococcus can be highlighted. In many cases, mixtures of various probiotic strains were used. Although the results obtained did not show similar results, in most cases, probiotic supplementation improved both barrier and biochemical immune responses, decreased susceptibility to viral infections, and enhanced the effects of concomitant vaccines. Works collected in this review show a beneficial effect of probiotics in the prevention and treatment of different viral infections. We found interesting results related to the prevention of viral infections, reduction of the duration of diseases, and decrease of symptoms. Full article

(This article belongs to the Special Issue Food Ingredients and Gut Microbiota)

16 pages, 337 KiB

Open AccessEditor’s ChoiceArticle

The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

by Chaowanee Chupeerach, Amornrat Aursalung, Thareerat Watcharachaisoponsiri, Kanyawee Whanmek, Parunya Thiyajai, Kachakot Yosphan, Varittha Sritalahareuthai, Yuraporn Sahasakul, Chalat Santivarangkna and Uthaiwan Suttisansanee

Foods 2021, 10(1), 117; https://doi.org/10.3390/foods10010117 - 8 Jan 2021

Cited by 29 | Viewed by 5745

Abstract

Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health properties [...] Read more.

Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health properties that occur during the steaming and fermenting processes of tea leaves is, however, limited. Changes in nutritive values, phenolics, antioxidant activities, and in vitro health properties through inhibition of key enzymes that control obesity (lipase), diabetes (α-amylase and α-glucosidase), hypertension (angiotensin-converting enzyme (ACE)), and Alzheimer’s disease (cholinesterases (ChEs) and β-secretase (BACE-1)) of fermented tea were compared to the corresponding fresh and steamed tea leaves. Results showed that energy, carbohydrate, and vitamin B1 increased after steaming, while most nutrients including protein, dietary fiber, vitamins (B2, B3, and C), and minerals (Na, K, Ca, Mg, Fe, and Zn) decreased after the steaming process. After fermentation, energy, fat, sodium, potassium, and iron contents increased, while calcium and vitamins (B1, B2, B3, and C) decreased compared to steamed tea leaves. However, the contents of vitamin B1 and iron were insignificantly different between fresh and fermented tea leaves. Five flavonoids (quercetin, kaempferol, cyanidin, myricetin, and apigenin) and three phenolic acids (gallic acid, caffeic acid, and p-coumaric acid) were identified in the tea samples. Total phenolic content (TPC) and antioxidant activities increased significantly after steaming and fermentation, suggesting structural changes in bioactive compounds during these processes. Steamed tea exhibited high inhibition against lipase, α-amylase, and α-glucosidase, while fermented tea possessed high anti-ChE and anti-ACE activities. Fresh tea exhibited high BACE-1 inhibitory activity. Results suggest that tea preparations (steaming and fermentation) play a significant role in the amounts of nutrients and bioactive compounds, which, in turn, affect the in vitro health properties. Knowledge gained from this research will support future investigations on in vivo health properties of fermented tea, as well as promote future food development of fermented tea as a healthy food. Full article

(This article belongs to the Special Issue Phytochemicals: Dietary Sources, Innovative Extraction and Health Benefits)

26 pages, 798 KiB

Open AccessFeature PaperEditor’s ChoiceReview

Functionality of Food Components and Emerging Technologies

by Charis M. Galanakis

Foods 2021, 10(1), 128; https://doi.org/10.3390/foods10010128 - 8 Jan 2021

Cited by 186 | Viewed by 18959

Abstract

This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging [...] Read more.

This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds. Full article

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

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