Foods

16 pages, 4930 KiB

Open AccessEditor’s ChoiceArticle

Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

by Ghita Amor, Mohammed Sabbah, Lucia Caputo, Mohamed Idbella, Vincenzo De Feo, Raffaele Porta, Taoufiq Fechtali and Gianluigi Mauriello

Foods 2021, 10(1), 121; https://doi.org/10.3390/foods10010121 - 08 Jan 2021

Cited by 73 | Viewed by 8170

Abstract

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, [...] Read more.

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food. Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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16 pages, 639 KiB

Open AccessEditor’s ChoiceArticle

Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments

by Katalin Szabo, Francisc Vasile Dulf, Bernadette-Emőke Teleky, Panagiota Eleni, Christos Boukouvalas, Magdalini Krokida, Nikolas Kapsalis, Alexandru Vasile Rusu, Claudia Terezia Socol and Dan Cristian Vodnar

Foods 2021, 10(1), 110; https://doi.org/10.3390/foods10010110 - 07 Jan 2021

Cited by 52 | Viewed by 5477

Abstract

The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty [...] Read more.

The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products. Full article

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

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24 pages, 2869 KiB

Open AccessEditor’s ChoiceArticle

Olive Pomace-Derived Biomasses Fractionation through a Two-Step Extraction Based on the Use of Ultrasounds: Chemical Characteristics

by María del Mar Contreras, Irene Gómez-Cruz, Inmaculada Romero and Eulogio Castro

Foods 2021, 10(1), 111; https://doi.org/10.3390/foods10010111 - 07 Jan 2021

Cited by 29 | Viewed by 4123

Abstract

Olive-derived biomass is not only a renewable bioenergy resource but also it can be a source of bioproducts, including antioxidants. In this study, the antioxidant composition of extracted olive pomace (EOP) and a new byproduct, the residual fraction from olive pit cleaning (RFOPC [...] Read more.

Olive-derived biomass is not only a renewable bioenergy resource but also it can be a source of bioproducts, including antioxidants. In this study, the antioxidant composition of extracted olive pomace (EOP) and a new byproduct, the residual fraction from olive pit cleaning (RFOPC or residual pulp) was characterized and compared to olive leafy biomass, which have been extensively studied as a source of antioxidants and other bioactive compounds with pharmacological properties. The chemical characterization showed that these byproducts contain a high amount of extractives; in the case of EOP, it was even higher (52.9%) than in olive leaves (OL) and olive mill leaves (OML) (35.8–45.1%). Then, ultrasound-assisted extraction (UAE) was applied to recover antioxidants from the extractive fraction of these biomasses. The solubilization of antioxidants was much higher for EOP, correlating well with the extractives content and the total extraction yield. Accordingly, this also affected the phenolic richness of the extracts and the differences between all biomasses were diminished. In any case, the phenolic profile and the hydroxytyrosol cluster were different. While OL, OML, and EOP contained mainly hydroxytyrosol derivatives and flavones, RFOPC presented novel trilignols. Other compounds were also characterized, including secoiridoids, hydroxylated fatty acids, triterpenoids, among others, depending on the bioresource. Moreover, after the UAE extraction step, alkaline extraction was applied recovering a liquid and a solid fraction. While the solid fraction could of interest for further valorization as a biofuel, the liquid fraction contained proteins, sugars, and soluble lignin, which conferred antioxidant properties to these extracts, and whose content depended on the biomass and conditions applied. Full article

(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)

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28 pages, 7159 KiB

Open AccessEditor’s ChoiceReview

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

by Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosário Anjos, Alice Vilela and Berta Gonçalves

Foods 2021, 10(1), 106; https://doi.org/10.3390/foods10010106 - 06 Jan 2021

Cited by 56 | Viewed by 6680

Abstract

Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that [...] Read more.

Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer’s choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported. Full article

(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)

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17 pages, 6132 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

by Patrick Wittek, Nicole Zeiler, Heike P. Karbstein and M. Azad Emin

Foods 2021, 10(1), 102; https://doi.org/10.3390/foods10010102 - 06 Jan 2021

Cited by 69 | Viewed by 7495

Abstract

The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and [...] Read more.

The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and elevated temperatures (>100 °C); a cooling die prevents expansion of the matrix and facilitates the formation of the anisotropic structure. Although there are many studies focusing on this process, the mechanisms behind the structure formation still remain largely unknown. Ongoing discussions are based on two very different hypotheses: structure formation due to alignment and stabilization of proteins at the molecular level vs. structure formation due to morphology development in multiphase systems. The aim of this paper is, therefore, to investigate the mechanism responsible for the formation of anisotropic structures during the high moisture extrusion of plant proteins. A model protein, soy protein isolate, is extruded at high moisture content and the changes in protein–protein interactions and microstructure are investigated. Anisotropic structures are achieved under the given conditions and are influenced by the material temperature (between 124 and 135 °C). Extrusion processing has a negligible effect on protein–protein interactions, suggesting that an alignment of protein molecules is not required for the structure formation. Instead, the extrudates show a distinct multiphase system. This system consists of a water-rich, dispersed phase surrounded by a water-poor, i.e., protein-rich, continuous phase. These findings could be helpful in the future process and product design of novel plant-based meat analogues. 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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15 pages, 1833 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese

by Paolo Bellassi, Gabriele Rocchetti, Marco Nocetti, Luigi Lucini, Francesco Masoero and Lorenzo Morelli

Foods 2021, 10(1), 109; https://doi.org/10.3390/foods10010109 - 06 Jan 2021

Cited by 26 | Viewed by 4295

Abstract

The chemical composition of milk can be significantly affected by different factors across the dairy supply chain, including primary production practices. Among the latter, the feeding system could drive the nutritional value and technological properties of milk and dairy products. Therefore, in this [...] Read more.

The chemical composition of milk can be significantly affected by different factors across the dairy supply chain, including primary production practices. Among the latter, the feeding system could drive the nutritional value and technological properties of milk and dairy products. Therefore, in this work, a combined foodomics approach based on both untargeted metabolomics and metagenomics was used to shed light onto the impact of feeding systems (i.e., hay vs. a mixed ration based on hay and fresh forage) on the chemical profile of raw milk for the production of hard cheese. In particular, ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF) was used to investigate the chemical profile of raw milk (n = 46) collected from dairy herds located in the Po River Valley (Italy) and considering different feeding systems. Overall, a total of 3320 molecular features were putatively annotated across samples, corresponding to 734 unique compound structures, with significant differences (p < 0.05) between the two feeding regimens under investigation. Additionally, supervised multivariate statistics following metabolomics-based analysis allowed us to clearly discriminate raw milk samples according to the feeding systems, also extrapolating the most discriminant metabolites. Interestingly, 10 compounds were able to strongly explain the differences as imposed by the addition of forage in the cows’ diet, being mainly glycerophospholipids (i.e., lysophosphatidylethanolamines, lysophosphatidylcholines, and phosphatidylcholines), followed by 5-(3′,4′-Dihydroxyphenyl)-gamma-valerolactone-4′-O-glucuronide, 5a-androstan-3a,17b-diol disulfuric acid, and N-stearoyl glycine. The markers identified included both feed-derived (such as phenolic metabolites) and animal-derived compounds (such as lipids and derivatives). Finally, although characterized by a lower prediction ability, the metagenomic profile was found to be significantly correlated to some milk metabolites, with Staphylococcaceae, Pseudomonadaceae, and Dermabacteraceae establishing a higher number of significant correlations with the discriminant metabolites. Therefore, taken together, our preliminary results provide a comprehensive foodomic picture of raw milk samples from different feeding regimens, thus supporting further ad hoc studies investigating the metabolomic and metagenomic changes of milk in all processing conditions. Full article

(This article belongs to the Special Issue Primary Production Factors Affecting the Composition and Quality of Milk and Dairy Products across the Supply Chain)

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28 pages, 1269 KiB

Open AccessEditor’s ChoiceReview

Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)

by Jian-Yong Wu, Ka-Chai Siu and Ping Geng

Foods 2021, 10(1), 95; https://doi.org/10.3390/foods10010095 - 05 Jan 2021

Cited by 77 | Viewed by 10397

Abstract

Grifola frondosa (G. frondosa), generally known as hen-of-the-woods or maitake in Japanese and hui-shu-hua in Chinese, is an edible mushroom with both nutritional and medicinal properties. This review provides an up-to-date and comprehensive summary of research findings on its bioactive constituents, [...] Read more.

Grifola frondosa (G. frondosa), generally known as hen-of-the-woods or maitake in Japanese and hui-shu-hua in Chinese, is an edible mushroom with both nutritional and medicinal properties. This review provides an up-to-date and comprehensive summary of research findings on its bioactive constituents, potential health benefits and major structural characteristics. Since the discovery of the D-fraction more than three decades ago, many other polysaccharides, including β-glucans and heteroglycans, have been extracted from the G. frondosa fruiting body and fungal mycelium, which have shown significant antitumor and immunomodulatory activities. Another class of bioactive macromolecules in G. frondosa is composed of proteins and glycoproteins, which have shown antitumor, immunomodulation, antioxidant and other activities. A number of small organic molecules such as sterols and phenolic compounds have also been isolated from the fungus and have shown various bioactivities. It can be concluded that the G. frondosa mushroom provides a diverse array of bioactive molecules that are potentially valuable for nutraceutical and pharmaceutical applications. More investigation is needed to establish the structure–bioactivity relationship of G. frondosa and to elucidate the mechanisms of action behind its various bioactive and pharmacological effects. Full article

(This article belongs to the Special Issue Bioactive/Nutraceutical Compounds in Plant Foods)

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21 pages, 1106 KiB

Open AccessEditor’s ChoiceArticle

Presence of Parabens and Bisphenols in Food Commonly Consumed in Spain

by Yolanda Gálvez-Ontiveros, Inmaculada Moscoso-Ruiz, Lourdes Rodrigo, Margarita Aguilera, Ana Rivas and Alberto Zafra-Gómez

Foods 2021, 10(1), 92; https://doi.org/10.3390/foods10010092 - 05 Jan 2021

Cited by 32 | Viewed by 5216

Abstract

Given the widespread use of bisphenols and parabens in consumer products, the assessment of their intake is crucial and represents the first step towards the assessment of the potential risks that these compounds may pose to human health. In the present study, a [...] Read more.

Given the widespread use of bisphenols and parabens in consumer products, the assessment of their intake is crucial and represents the first step towards the assessment of the potential risks that these compounds may pose to human health. In the present study, a total of 98 samples of food items commonly consumed by the Spanish population were collected from different national supermarkets and grocery stores for the determination of parabens and bisphenols. Our analysis demonstrated that 56 of the 98 food samples contained detectable levels of parabens with limits of quantification (LOQ) between 0.4 and 0.9 ng g⁻¹. The total concentration of parabens (sum of four parabens: ∑parabens) ranged from below the LOQ to 281.7 ng g⁻¹, with a mean value of 73.86 ng g⁻¹. A total of 52% of the samples showed detectable concentrations of bisphenols. Bisphenol A (BPA) was the most frequently detected bisphenol in the food samples analysed, followed by bisphenol S (BPS) and bisphenol E (BPE). Bisphenol AF (BPAF), bisphenol B (BPB) and bisphenol P (BPP) were not found in any of the analysed samples. LOQ for these bisphenols were between 0.4 and 4.0 ng g⁻¹. Full article

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

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24 pages, 3114 KiB

Open AccessFeature PaperEditor’s ChoiceReview

Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys

by E. M. Claudia Terlouw, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill and Mohammed Gagaoua

Foods 2021, 10(1), 84; https://doi.org/10.3390/foods10010084 - 04 Jan 2021

Cited by 45 | Viewed by 6517

Abstract

Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. First, [...] Read more.

Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. First, preslaughter stress has a major impact on meat quality and varies according to slaughter context and individuals. Yet, it is rarely taken into account in meat quality models. Second, phenotypic similarity does not imply similarity in the underlying biological causes, and several models may be needed to explain a given phenotype. Finally, the implications of the complexity of biological systems are discussed: a homeostatic equilibrium can be reached in countless ways, involving thousands of interacting processes and molecules at different levels of the organism, changing over time and differing between animals. Consequently, even a robust model may explain a significant part, but not all of the variability between individuals. Full article

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

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12 pages, 830 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

by Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini and Gianluca Giuberti

Foods 2021, 10(1), 75; https://doi.org/10.3390/foods10010075 - 02 Jan 2021

Cited by 60 | Viewed by 7073

Abstract

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the [...] Read more.

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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27 pages, 1105 KiB

Open AccessEditor’s ChoiceReview

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

by Chrysa Voidarou, Μaria Antoniadou, Georgios Rozos, Athina Tzora, Ioannis Skoufos, Theodoros Varzakas, Areti Lagiou and Eugenia Bezirtzoglou

Foods 2021, 10(1), 69; https://doi.org/10.3390/foods10010069 - 31 Dec 2020

Cited by 92 | Viewed by 12685

Abstract

Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale [...] Read more.

Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics. Full article

(This article belongs to the Section Food Microbiology)

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38 pages, 758 KiB

Open AccessEditor’s ChoiceReview

Research Advances on Health Effects of Edible Artemisia Species and Some Sesquiterpene Lactones Constituents

by Antoaneta Trendafilova, Laila M. Moujir, Pedro M. C. Sousa and Ana M. L. Seca

Foods 2021, 10(1), 65; https://doi.org/10.3390/foods10010065 - 30 Dec 2020

Cited by 41 | Viewed by 15493

Abstract

The genus Artemisia, often known collectively as “wormwood”, has aroused great interest in the scientific community, pharmaceutical and food industries, generating many studies on the most varied aspects of these plants. In this review, the most recent evidence on health effects of [...] Read more.

The genus Artemisia, often known collectively as “wormwood”, has aroused great interest in the scientific community, pharmaceutical and food industries, generating many studies on the most varied aspects of these plants. In this review, the most recent evidence on health effects of edible Artemisia species and some of its constituents are presented and discussed, based on studies published until 2020, available in the Scopus, Web of Sciences and PubMed databases, related to food applications, nutritional and sesquiterpene lactones composition, and their therapeutic effects supported by in vivo and clinical studies. The analysis of more than 300 selected articles highlights the beneficial effect on health and the high clinical relevance of several Artemisia species besides some sesquiterpene lactones constituents and their derivatives. From an integrated perspective, as it includes therapeutic and nutritional properties, without ignoring some adverse effects described in the literature, this review shows the great potential of Artemisia plants and some of their constituents as dietary supplements, functional foods and as the source of new, more efficient, and safe medicines. Despite all the benefits demonstrated, some gaps need to be filled, mainly related to the use of raw Artemisia extracts, such as its standardization and clinical trials on adverse effects and its health care efficacy. Full article

(This article belongs to the Special Issue Isolation and Identification of Bioactive Secondary Metabolites)

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32 pages, 7918 KiB

Open AccessEditor’s ChoiceReview

Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review

by Md Yousuf Ali, Abu Ali Ibn Sina, Shahad Saif Khandker, Lutfun Neesa, E. M. Tanvir, Alamgir Kabir, Md Ibrahim Khalil and Siew Hua Gan

Foods 2021, 10(1), 45; https://doi.org/10.3390/foods10010045 - 26 Dec 2020

Cited by 157 | Viewed by 27516

Abstract

Tomatoes are consumed worldwide as fresh vegetables because of their high contents of essential nutrients and antioxidant-rich phytochemicals. Tomatoes contain minerals, vitamins, proteins, essential amino acids (leucine, threonine, valine, histidine, lysine, arginine), monounsaturated fatty acids (linoleic and linolenic acids), carotenoids (lycopene and β-carotenoids) [...] Read more.

Tomatoes are consumed worldwide as fresh vegetables because of their high contents of essential nutrients and antioxidant-rich phytochemicals. Tomatoes contain minerals, vitamins, proteins, essential amino acids (leucine, threonine, valine, histidine, lysine, arginine), monounsaturated fatty acids (linoleic and linolenic acids), carotenoids (lycopene and β-carotenoids) and phytosterols (β-sitosterol, campesterol and stigmasterol). Lycopene is the main dietary carotenoid in tomato and tomato-based food products and lycopene consumption by humans has been reported to protect against cancer, cardiovascular diseases, cognitive function and osteoporosis. Among the phenolic compounds present in tomato, quercetin, kaempferol, naringenin, caffeic acid and lutein are the most common. Many of these compounds have antioxidant activities and are effective in protecting the human body against various oxidative stress-related diseases. Dietary tomatoes increase the body’s level of antioxidants, trapping reactive oxygen species and reducing oxidative damage to important biomolecules such as membrane lipids, enzymatic proteins and DNA, thereby ameliorating oxidative stress. We reviewed the nutritional and phytochemical compositions of tomatoes. In addition, the impacts of the constituents on human health, particularly in ameliorating some degenerative diseases, are also discussed. Full article

(This article belongs to the Special Issue Functional Foods and Health Effects)

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22 pages, 1831 KiB

Open AccessEditor’s ChoiceReview

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

by Youling L. Xiong and Anqi Guo

Foods 2021, 10(1), 40; https://doi.org/10.3390/foods10010040 - 25 Dec 2020

Cited by 85 | Viewed by 8072

Abstract

Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations [...] Read more.

Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant changes in solubility and functionality, such as gelation, emulsification, foaming, and water-holding. Oxidant dose-dependent effects have been widely reported, i.e., mild-to-moderate oxidation may enhance the functionality while strong oxidation leads to insolubilization and functionality losses. Therefore, controlling the extent of protein oxidation in both animal and plant protein foods through oxidative and antioxidative strategies has been of wide interest in model system as well in in situ studies. This review presents a historical perspective of food protein oxidation research and provides an inclusive discussion of the impact of chemical and enzymatic oxidation on functional properties of meat, legume, cereal, dairy, and egg proteins based on the literature reports published in recent decades. Full article

(This article belongs to the Special Issue Protein Oxidation in Foods: Mechanisms, Consequences and Antioxidant Solutions)

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14 pages, 1046 KiB

Open AccessEditor’s ChoiceReview

Moringa oleifera: An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change

by Carla Trigo, María Luisa Castelló, María Dolores Ortolá, Francisco José García-Mares and María Desamparados Soriano

Foods 2021, 10(1), 31; https://doi.org/10.3390/foods10010031 - 24 Dec 2020

Cited by 53 | Viewed by 13700

Abstract

Moringa oleifera is originally a tropical crop with a fast development, little known in developed countries but cultivated since ancient times. It can adapt to regions affected by climate change, such as the Mediterranean basin, since it is a crop with a great [...] Read more.

Moringa oleifera is originally a tropical crop with a fast development, little known in developed countries but cultivated since ancient times. It can adapt to regions affected by climate change, such as the Mediterranean basin, since it is a crop with a great resistance to high temperatures. In this study an in-depth bibliographical review was carried out by consulting different databases (Science Direct, FSTA, Scielo, Riunet, and Google Scholar) in order to find published scientific studies on the characteristics of this crop and its agronomic requirements. According to the information found, all parts of the Moringa oleifera, namely the leaves, pods, seeds, roots and flowers, can be used in different industrial sectors such as pharmaceutical, cosmetic, human food, animal feed, and water treatment since they have a nutritional profile rich in high biological value proteins, vitamins A and C, antioxidants, omega-3 fatty acids and minerals: calcium, iron, potassium, and phosphorous. Full article

(This article belongs to the Section Food Quality and Safety)

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34 pages, 4749 KiB

Open AccessFeature PaperEditor’s ChoiceReview

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

by José S. Câmara, Bianca R. Albuquerque, Joselin Aguiar, Rúbia C. G. Corrêa, João L. Gonçalves, Daniel Granato, Jorge A. M. Pereira, Lillian Barros and Isabel C. F. R. Ferreira

Foods 2021, 10(1), 37; https://doi.org/10.3390/foods10010037 - 24 Dec 2020

Cited by 99 | Viewed by 21835

Abstract

Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the [...] Read more.

Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioaccessibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered. Full article

(This article belongs to the Special Issue Recent Developments in the Applications of Fingerprinting Technology in the Food Field)

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13 pages, 257 KiB

Open AccessEditor’s ChoiceReview

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

by Elliot Borren and Bin Tian

Foods 2021, 10(1), 13; https://doi.org/10.3390/foods10010013 - 23 Dec 2020

Cited by 69 | Viewed by 5330

Abstract

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years to isolate these yeast [...] Read more.

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years to isolate these yeast species and characterize their effect on wine fermentation and subsequent aroma. This effect on wine aroma is often species and strain dependent, as the enzymatic profile of each yeast will determine which aroma compounds are formed as secondary metabolites. Semi-fermentative yeast, such as Hanseniaspora spp., Candida spp. and Metschnikowia pulcherrima, are commonly in high abundance in fresh grape must and have diverse enzymatic profiles, however they show a weak tolerance to ethanol, limiting their impact to the initial stages of fermentation. Fully fermentative non-Saccharomyces yeast, characterized by high ethanol tolerance, are often found at low abundance in fresh grape must, similar to Saccharomyces cerevisiae. Their ability to influence the aroma profile of wine remains high, however, due to their presence into the final stages of fermentation. Some fermentative yeasts also have unique oenological properties, such as Lanchancea thermotolerans and Schizosaccharomyces pombe, highlighting the potential of these yeast as inoculants for specific wine styles. Full article

(This article belongs to the Special Issue Perspectives in Wine Microbiology)

33 pages, 615 KiB

Open AccessEditor’s ChoiceReview

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

by Liliana J. G. Silva, André M. P. T. Pereira, Angelina Pena and Celeste M. Lino

Foods 2021, 10(1), 14; https://doi.org/10.3390/foods10010014 - 23 Dec 2020

Cited by 44 | Viewed by 8856

Abstract

Citrinin (CIT) deserves attention due to its known toxic effects in mammalian species and its widespread occurrence in food commodities, often along with ochratoxin A, another nephrotoxic mycotoxin. Human exposure, a key element in assessing risk related to food contaminants, depends upon mycotoxin [...] Read more.

Citrinin (CIT) deserves attention due to its known toxic effects in mammalian species and its widespread occurrence in food commodities, often along with ochratoxin A, another nephrotoxic mycotoxin. Human exposure, a key element in assessing risk related to food contaminants, depends upon mycotoxin contamination levels in food and on food consumption. Commercial supplements, commonly designated as red rice, usually used in daily diets in Asiatic countries due to their medicinal properties, may pose a health problem as a result of high CIT levels. In addition to the worldwide occurrence of CIT in foods and supplements, a wide range of several analytical and detection techniques with high sensitivity, used for evaluation of CIT, are reviewed and discussed in this manuscript. This review addresses the scientific literature regarding the presence of CIT in foods of either vegetable or animal origin, as well as in supplements. On what concerns analytical methodologies, sample extraction methods, such as shaking extraction and ultrasonic assisted extraction (UAE), clean-up methods, such as liquid-liquid extraction (LLE), solid phase extraction (SPE) and Quick, Easy, Cheap, Effective, Rugged and Safe (QuECHERS), and detection and quantification methods, such as thin layer chromatography (TLC), high performance liquid chromatography (HPLC), capillary electrophoresis (CE), biosensors, and ELISA, are also reviewed. Full article

(This article belongs to the Special Issue The Future of Foods: Recent Advances and Perspectives on Food Quality and Safety)

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28 pages, 1700 KiB

Open AccessEditor’s ChoiceReview

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

by Rachel Tso, Amanda JiaYing Lim and Ciarán G. Forde

Foods 2021, 10(1), 24; https://doi.org/10.3390/foods10010024 - 23 Dec 2020

Cited by 69 | Viewed by 13764

Abstract

Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers [...] Read more.

Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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21 pages, 1280 KiB

Open AccessEditor’s ChoiceReview

Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society

by Pin-Jane Chen and Marta Antonelli

Foods 2020, 9(12), 1898; https://doi.org/10.3390/foods9121898 - 18 Dec 2020

Cited by 190 | Viewed by 38480

Abstract

Understanding individual food choices is critical for transforming the current food system to ensure healthiness of people and sustainability of the planet. Throughout the years, researchers from different fields have proposed conceptual models addressing factors influencing the food choice, recognized as a key [...] Read more.

Understanding individual food choices is critical for transforming the current food system to ensure healthiness of people and sustainability of the planet. Throughout the years, researchers from different fields have proposed conceptual models addressing factors influencing the food choice, recognized as a key leverage to improve planetary and human health. However, a multidisciplinary approach is needed to better understand how different factors are involved and interact with each other in the decision-making process. The present paper reviews and analyzes existing models, providing an intact point-of-view by integrating key elements into a bigger framework. Key determinants of general food choice are identified and categorized, including food-internal factor (sensory and perceptual features), food-external factors (information, social environment, physical environment), personal-state factors (biological features and physiological needs, psychological components, habits and experiences), cognitive factors (knowledge and skills, attitude, liking and preference, anticipated consequences, and personal identity), as well as sociocultural factors (culture, economic variables, political elements). Moreover, possible directions of influence among the factors towards final food choice were discussed. The need of multidisciplinary impulses across research field with the support of empirical data are crucial for understanding factors influencing food choice as well as for enriching existing conceptual models. The framework proposed here would serve as a roadmap for facilitating communications and collaborations between research fields in a structural and systematic way. Full article

(This article belongs to the Special Issue Food Choice and Consumer Psychology)

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26 pages, 14727 KiB

Open AccessEditor’s ChoiceArticle

Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes

by Ludmila Motelica, Denisa Ficai, Anton Ficai, Roxana-Doina Truşcă, Cornelia-Ioana Ilie, Ovidiu-Cristian Oprea and Ecaterina Andronescu

Foods 2020, 9(12), 1801; https://doi.org/10.3390/foods9121801 - 04 Dec 2020

Cited by 90 | Viewed by 4528

Abstract

New packaging materials based on biopolymers are gaining increasing attention due to many advantages like biodegradability or existence of renewable sources. Grouping more antimicrobials agents in the same packaging can create a synergic effect, resulting in either a better antimicrobial activity against a [...] Read more.

New packaging materials based on biopolymers are gaining increasing attention due to many advantages like biodegradability or existence of renewable sources. Grouping more antimicrobials agents in the same packaging can create a synergic effect, resulting in either a better antimicrobial activity against a wider spectrum of spoilage agents or a lower required quantity of antimicrobials. In the present work, we obtained a biodegradable antimicrobial film that can be used as packaging material for food. Films based on chitosan as biodegradable polymer, with ZnO and Ag nanoparticles as filler/antimicrobial agents were fabricated by a casting method. The nanoparticles were loaded with citronella essential oil (CEO) in order to enhance the antimicrobial activity of the nanocomposite films. The tests made on Gram-positive, Gram-negative, and fungal strains indicated a broad-spectrum antimicrobial activity, with inhibition diameters of over 30 mm for bacterial strains and over 20 mm for fungal strains. The synergic effect was evidenced by comparing the antimicrobial results with chitosan/ZnO/CEO or chitosan/Ag/CEO simple films. According to the literature and our preliminary studies, these formulations are suitable as coating for fruits. The obtained nanocomposite films presented lower water vapor permeability values when compared with the chitosan control film. The samples were characterized by SEM, fluorescence and UV-Vis spectroscopy, FTIR spectroscopy and microscopy, and thermal analysis. Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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15 pages, 1788 KiB

Open AccessEditor’s ChoiceReview

An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products

by Pierina Visciano, Maria Schirone and Antonello Paparella

Foods 2020, 9(12), 1795; https://doi.org/10.3390/foods9121795 - 03 Dec 2020

Cited by 90 | Viewed by 8180

Abstract

The occurrence of biogenic amines in fish is directly associated with microorganisms with decarboxylase activity. These compounds are generally detoxified by oxidases in the intestinal tract of humans, but some conditions, such as alcohol consumption, enzyme deficiency, or monoamino-oxidase antidepressant use, can make [...] Read more.

The occurrence of biogenic amines in fish is directly associated with microorganisms with decarboxylase activity. These compounds are generally detoxified by oxidases in the intestinal tract of humans, but some conditions, such as alcohol consumption, enzyme deficiency, or monoamino-oxidase antidepressant use, can make their intake by food dangerous. Due to its toxicity, histamine is the unique biogenic amine with regulatory limits for fishery products. This review focuses on biogenic amines in fish, with a detailed picture of the number of alert notifications or intoxication events reported in the last years. The favoring conditions for their formation, as well as the main preventive and control measures to ensure public health, are also reviewed. Full article

(This article belongs to the Special Issue Biogenic Amines in Raw and Processed Foods: Detection and Control)

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16 pages, 273 KiB

Open AccessEditor’s ChoiceReview

Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review

by Charis M. Galanakis, Turki M.S. Aldawoud, Myrto Rizou, Neil J. Rowan and Salam A. Ibrahim

Foods 2020, 9(11), 1701; https://doi.org/10.3390/foods9111701 - 20 Nov 2020

Cited by 171 | Viewed by 17834

Abstract

As media reports have noted, the COVID-19 pandemic has accelerated market mainstreaming of immune-boosting food bioactives, supplements, and nutraceuticals. However, most studies reporting on the potential of bioactives against COVID-19 transmission have been uploaded as preprints with little opportunity to revise content for [...] Read more.

As media reports have noted, the COVID-19 pandemic has accelerated market mainstreaming of immune-boosting food bioactives, supplements, and nutraceuticals. However, most studies reporting on the potential of bioactives against COVID-19 transmission have been uploaded as preprints with little opportunity to revise content for benefit and impact. The current review discusses current best evidence and information underpinning the role of food ingredients and bioactive compounds in supporting immune functions in humans and animals, specifically in the prevention and treatment of COVID-19 disease. Up to now, some evidence from randomized population and clinical trials has suggested that vitamin D levels may be linked to COVID-19 transmission and severity. Numerous theoretical studies have pointed to polyphenols and particularly flavonoids as potential inhibitors of SARS-CoV-2 infection. There is also inconclusive evidence to support the future use of β-glucan to address COVID-19 due in part to variability in immune response arising from heterogeneity in polysaccharide branch and chain length for different sources and the absence of a standardized extraction method. To confirm the promising outcomes and hypotheses for bioactive compounds, more randomized and controlled clinical studies are needed. The results of such studies would have a profound effect on the prospects of food supplements and nutraceuticals as potential prophylaxis against COVID-19 and serve to help consumers to protect themselves during the post-lockdown recovery era. Full article

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

20 pages, 2499 KiB

Open AccessEditor’s ChoiceReview

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

by Bojan Antonić, Simona Jančíková, Dani Dordević and Bohuslava Tremlová

Foods 2020, 9(11), 1627; https://doi.org/10.3390/foods9111627 - 07 Nov 2020

Cited by 136 | Viewed by 11661

Abstract

This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, [...] Read more.

This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content. Full article

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

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42 pages, 1014 KiB

Open AccessEditor’s ChoiceReview

Innovations in Smart Packaging Concepts for Food: An Extensive Review

by Emanuela Drago, Roberta Campardelli, Margherita Pettinato and Patrizia Perego

Foods 2020, 9(11), 1628; https://doi.org/10.3390/foods9111628 - 07 Nov 2020

Cited by 155 | Viewed by 21759

Abstract

Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or [...] Read more.

Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic. Full article

(This article belongs to the Special Issue Novel Food Processing Techniques: Preservation, Transformation, and Extraction)

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27 pages, 994 KiB

Open AccessEditor’s ChoiceReview

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

by Dorota Nowak and Ewa Jakubczyk

Foods 2020, 9(10), 1488; https://doi.org/10.3390/foods9101488 - 18 Oct 2020

Cited by 125 | Viewed by 21395

Abstract

Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main [...] Read more.

Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process. Full article

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

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36 pages, 2863 KiB

Open AccessEditor’s ChoiceReview

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

by Ludmila Motelica, Denisa Ficai, Anton Ficai, Ovidiu Cristian Oprea, Durmuş Alpaslan Kaya and Ecaterina Andronescu

Foods 2020, 9(10), 1438; https://doi.org/10.3390/foods9101438 - 11 Oct 2020

Cited by 187 | Viewed by 20653

Abstract

This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components [...] Read more.

This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO₂ nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds. Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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38 pages, 964 KiB

Open AccessEditor’s ChoiceReview

Apitherapy for Age-Related Skeletal Muscle Dysfunction (Sarcopenia): A Review on the Effects of Royal Jelly, Propolis, and Bee Pollen

by Amira Mohammed Ali and Hiroshi Kunugi

Foods 2020, 9(10), 1362; https://doi.org/10.3390/foods9101362 - 25 Sep 2020

Cited by 57 | Viewed by 19720

Abstract

The global pandemic of sarcopenia, skeletal muscle loss and weakness, which prevails in up to 50% of older adults is increasing worldwide due to the expansion of aging populations. It is now striking young and midlife adults as well because of sedentary lifestyle [...] Read more.

The global pandemic of sarcopenia, skeletal muscle loss and weakness, which prevails in up to 50% of older adults is increasing worldwide due to the expansion of aging populations. It is now striking young and midlife adults as well because of sedentary lifestyle and increased intake of unhealthy food (e.g., western diet). The lockdown measures and economic turndown associated with the current outbreak of Coronavirus Disease 2019 (COVID-19) are likely to increase the prevalence of sarcopenia by promoting sedentarism and unhealthy patterns of eating. Sarcopenia has multiple detrimental effects including falls, hospitalization, disability, and institutionalization. Although a few pharmacological agents (e.g., bimagrumab, sarconeos, and exercise mimetics) are being explored in different stages of trials, not a single drug has been approved for sarcopenia treatment. Hence, research has focused on testing the effect of nutraceuticals, such as bee products, as safe treatments to prevent and/or treat sarcopenia. Royal jelly, propolis, and bee pollen are common bee products that are rich in highly potent antioxidants such as flavonoids, phenols, and amino acids. These products, in order, stimulate larval development into queen bees, promote defenses of the bee hive against microbial and environmental threats, and increase royal jelly production by nurse bees. Thanks to their versatile pharmacological activities (e.g., anti-aging, anti-inflammatory, anticarcinogenic, antimicrobial, etc.), these products have been used to treat multiple chronic conditions that predispose to muscle wasting such as hypertension, diabetes mellitus, cardiovascular disorder, and cancer, to name a few. They were also used in some evolving studies to treat sarcopenia in laboratory animals and, to a limited degree, in humans. However, a collective understanding of the effect and mechanism of action of these products in skeletal muscle is not well-developed. Therefore, this review examines the literature for possible effects of royal jelly, bee pollen, and propolis on skeletal muscle in aged experimental models, muscle cell cultures, and humans. Collectively, data from reviewed studies denote varying levels of positive effects of bee products on muscle mass, strength, and function. The likely underlying mechanisms include amelioration of inflammation and oxidative damages, promotion of metabolic regulation, enhancement of satellite stem cell responsiveness, improvement of muscular blood supply, inhibition of catabolic genes, and promotion of peripheral neuronal regeneration. This review offers suggestions for other mechanisms to be explored and provides guidance for future trials investigating the effects of bee products among people with sarcopenia. Full article

(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)

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22 pages, 2306 KiB

Open AccessFeature PaperEditor’s ChoiceReview

The Link between the Consumer and the Innovations in Food Product Development

by Raquel P. F. Guiné, Sofia G. Florença, Maria João Barroca and Ofélia Anjos

Foods 2020, 9(9), 1317; https://doi.org/10.3390/foods9091317 - 18 Sep 2020

Cited by 112 | Viewed by 22942

Abstract

New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing [...] Read more.

New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success. Full article

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

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24 pages, 1260 KiB

Open AccessEditor’s ChoiceReview

Phytotoxicity of Essential Oils: Opportunities and Constraints for the Development of Biopesticides. A Review

by Pierre-Yves Werrie, Bastien Durenne, Pierre Delaplace and Marie-Laure Fauconnier

Foods 2020, 9(9), 1291; https://doi.org/10.3390/foods9091291 - 14 Sep 2020

Cited by 91 | Viewed by 7319

Abstract

The extensive use of chemical pesticides leads to risks for both the environment and human health due to the toxicity and poor biodegradability that they may present. Farmers therefore need alternative agricultural practices including the use of natural molecules to achieve more sustainable [...] Read more.

The extensive use of chemical pesticides leads to risks for both the environment and human health due to the toxicity and poor biodegradability that they may present. Farmers therefore need alternative agricultural practices including the use of natural molecules to achieve more sustainable production methods to meet consumer and societal expectations. Numerous studies have reported the potential of essential oils as biopesticides for integrated weed or pest management. However, their phytotoxic properties have long been a major drawback for their potential applicability (apart from herbicidal application). Therefore, deciphering the mode of action of essential oils exogenously applied in regards to their potential phytotoxicity will help in the development of biopesticides for sustainable agriculture. Nowadays, plant physiologists are attempting to understand the mechanisms underlying their phytotoxicity at both cellular and molecular levels using transcriptomic and metabolomic tools. This review systematically discusses the functional and cellular impacts of essential oils applied in the agronomic context. Putative molecular targets and resulting physiological disturbances are described. New opportunities regarding the development of biopesticides are discussed including biostimulation and defense elicitation or priming properties of essential oils. Full article

(This article belongs to the Special Issue Use of Essential Oils and Volatile Compounds as Biological Control Agents)

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27 pages, 2025 KiB

Open AccessEditor’s ChoiceReview

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

by Ángel Calín-Sánchez, Leontina Lipan, Marina Cano-Lamadrid, Abdolreza Kharaghani, Klaudia Masztalerz, Ángel A. Carbonell-Barrachina and Adam Figiel

Foods 2020, 9(9), 1261; https://doi.org/10.3390/foods9091261 - 09 Sep 2020

Cited by 143 | Viewed by 14735

Abstract

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application [...] Read more.

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products. Full article

(This article belongs to the Special Issue Flavor and Aroma Analysis as a Tool for Quality Control of Foods)

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26 pages, 1807 KiB

Open AccessEditor’s ChoiceArticle

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

by Hafiz A. R. Suleria, Colin J. Barrow and Frank R. Dunshea

Foods 2020, 9(9), 1206; https://doi.org/10.3390/foods9091206 - 01 Sep 2020

Cited by 178 | Viewed by 13365

Abstract

Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed [...] Read more.

Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAP (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products. Full article

(This article belongs to the Special Issue Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs)

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15 pages, 2780 KiB

Open AccessEditor’s ChoiceArticle

European Markets for Cultured Meat: A Comparison of Germany and France

by Christopher Bryant, Lea van Nek and Nathalie C. M. Rolland

Foods 2020, 9(9), 1152; https://doi.org/10.3390/foods9091152 - 21 Aug 2020

Cited by 69 | Viewed by 20696

Abstract

The negative impacts of meat consumption for animals, the environment, and human health are more pressing than ever. Although some evidence points to an ongoing reduction in meat consumption in Europe, consumers are overall unwilling to cut their meat consumption in a substantial [...] Read more.

The negative impacts of meat consumption for animals, the environment, and human health are more pressing than ever. Although some evidence points to an ongoing reduction in meat consumption in Europe, consumers are overall unwilling to cut their meat consumption in a substantial way. The present study investigates dietary identities and perceptions of cultured meat in nationally representative samples from Germany (n = 1000) and France (n = 1000). Participants were recruited through an Ipsos panel to answer an online survey, which included questions about their current and intended consumption of conventional meat, as well as questions about their opinions of cultured meat. We find that, whilst rates of vegetarianism were relatively low in France, unrestricted meat-eaters were a minority in Germany, and concern for animal welfare was the most common reason given for meat reduction. Substantial markets for cultured meat exist in both countries, although German consumers are significantly more open to the concept than the French. Strikingly, cultured meat acceptance is significantly higher amongst agricultural and meat workers, indicating that those who are closest to existing meat production methods are most likely to prefer alternatives. We found some evidence that pro-cultured meat messages, which focus on antibiotic resistance and food safety, are significantly more persuasive than those that focus on animals or the environment. Furthermore, consumers project that they would be significantly more likely to consume cultured meat that does not contain genetically modified ingredients. Overall, we find substantially large markets for cultured meat in Germany and France, and identify some potential ways to further increase acceptance in these markets. We conclude by highlighting the most promising markets for cultured meat, and highlighting a lack of antibiotics as a potentially persuasive message about cultured meat. Full article

(This article belongs to the Special Issue Engineered and Cell-Based Meat and Seafood)

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13 pages, 5505 KiB

Open AccessEditor’s ChoiceCommunication

Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging

by Santosh Kumar, Abhinab Mudai, Barnali Roy, Indra Bhusan Basumatary, Avik Mukherjee and Joydeep Dutta

Foods 2020, 9(9), 1143; https://doi.org/10.3390/foods9091143 - 19 Aug 2020

Cited by 96 | Viewed by 7808

Abstract

In the context of emerging global concerns with synthetic plastic packaging, alternative natural biodegradable packaging materials are gaining increasing attention for food packaging applications. In this study, chitosan and gelatin nanocomposite hybrid films containing green synthesized zinc oxide (ZnO) nanoparticles (NPs) were developed [...] Read more.

In the context of emerging global concerns with synthetic plastic packaging, alternative natural biodegradable packaging materials are gaining increasing attention for food packaging applications. In this study, chitosan and gelatin nanocomposite hybrid films containing green synthesized zinc oxide (ZnO) nanoparticles (NPs) were developed and microstructural properties were studied. Antimicrobial activity of the developed films was evaluated using both Gram negative (Escherichia coli) and Gram positive bacteria (Staphylococcus aureus). Green synthesis protocol was used for the precipitation of ZnO NPs using fruit extract of Cassia fistula. The as-synthesized polyhedral ZnO NPs were in the range of 20–40 nm (average size ≈29 nm). Reinforcement with ZnO NPs in the hybrid films lead to improved thermal stability, elongation-at-break (EAB), and compactness properties. The developed films with 2% and 4% ZnO NPs showed a smooth, compact, and heterogeneous surface morphology compared to the control (chitosan-gelatin hybrid) films. Disc diffusion assays showed that the nanocomposite film had significant antimicrobial activity against E. coli. The developed hybrid nanocomposite films have potential to be developed as biodegradable alternative for postharvest packaging of fresh fruits and vegetables. Full article

(This article belongs to the Section Food Packaging and Preservation)

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24 pages, 744 KiB

Open AccessEditor’s ChoiceReview

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

by Nicola De Simone, Bernardo Pace, Francesco Grieco, Michela Chimienti, Viwe Tyibilika, Vincenzo Santoro, Vittorio Capozzi, Giancarlo Colelli, Giuseppe Spano and Pasquale Russo

Foods 2020, 9(9), 1138; https://doi.org/10.3390/foods9091138 - 19 Aug 2020

Cited by 94 | Viewed by 12763

Abstract

Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due [...] Read more.

Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, Botrytis cinerea represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of B. cinerea in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements. Full article

(This article belongs to the Special Issue Innovative Preservation Technology for the Fresh Fruit and Vegetables)

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20 pages, 900 KiB

Open AccessEditor’s ChoiceReview

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

by Catarina Lourenço-Lopes, Paula Garcia-Oliveira, Maria Carpena, Maria Fraga-Corral, Cecilia Jimenez-Lopez, Antia G. Pereira, Miguel A. Prieto and Jesus Simal-Gandara

Foods 2020, 9(8), 1113; https://doi.org/10.3390/foods9081113 - 13 Aug 2020

Cited by 69 | Viewed by 8849

Abstract

The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be [...] Read more.

The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application. Full article

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

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16 pages, 1628 KiB

Open AccessEditor’s ChoiceArticle

Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

by Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit K. Jaiswal and Swarna Jaiswal

Foods 2020, 9(8), 1117; https://doi.org/10.3390/foods9081117 - 13 Aug 2020

Cited by 75 | Viewed by 7645

Abstract

Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations [...] Read more.

Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) to 0.96 MPa and 0.79, respectively. A complete killing of S. aureus that is a reduction from 6.5 log CFU/mL to 0 log CFU/mL was observed on the 10 wt% clove oil incorporated composite film. Clove oil and thyme oil composite film had inhibited E. coli biofilm by 93.43% and 82.30%, respectively. Clove oil composite film had exhibited UV blocking properties, strong antimicrobial activity and has high potential to be used as an active food packaging. Full article

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41 pages, 1885 KiB

Open AccessEditor’s ChoiceReview

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

by Abdo Hassoun, Ingrid Måge, Walter F. Schmidt, Havva Tümay Temiz, Li Li, Hae-Yeong Kim, Heidi Nilsen, Alessandra Biancolillo, Abderrahmane Aït-Kaddour, Marek Sikorski, Ewa Sikorska, Silvia Grassi and Daniel Cozzolino

Foods 2020, 9(8), 1069; https://doi.org/10.3390/foods9081069 - 06 Aug 2020

Cited by 83 | Viewed by 12540

Abstract

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks [...] Read more.

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed. Full article

(This article belongs to the Special Issue Target and Non-Target Approaches for Food Authenticity and Traceability)

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31 pages, 1990 KiB

Open AccessEditor’s ChoiceReview

Bioactive Compounds and Quality of Extra Virgin Olive Oil

by Cecilia Jimenez-Lopez, Maria Carpena, Catarina Lourenço-Lopes, Maria Gallardo-Gomez, Jose M. Lorenzo, Francisco J. Barba, Miguel A. Prieto and Jesus Simal-Gandara

Foods 2020, 9(8), 1014; https://doi.org/10.3390/foods9081014 - 28 Jul 2020

Cited by 228 | Viewed by 22150

Abstract

(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to [...] Read more.

(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption. Full article

(This article belongs to the Special Issue Bioactive Compounds and Quality of Olive Oil)

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17 pages, 591 KiB

Open AccessEditor’s ChoiceReview

Use of Legumes in Extrusion Cooking: A Review

by Antonella Pasqualone, Michela Costantini, Teodora Emilia Coldea and Carmine Summo

Foods 2020, 9(7), 958; https://doi.org/10.3390/foods9070958 - 20 Jul 2020

Cited by 90 | Viewed by 11445

Abstract

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes [...] Read more.

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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17 pages, 3339 KiB

Open AccessEditor’s ChoiceArticle

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

by Xin Huang, Detlef Schuppan, Luis E. Rojas Tovar, Victor F. Zevallos, Jussi Loponen and Michael Gänzle

Foods 2020, 9(7), 943; https://doi.org/10.3390/foods9070943 - 16 Jul 2020

Cited by 49 | Viewed by 10190

Abstract

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, α-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune response via toll-like receptor 4 in celiac disease [...] Read more.

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, α-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune response via toll-like receptor 4 in celiac disease and non-celiac wheat sensitivity. ATI are involved in plant self-defense against insects and possibly in grain development. Notably, they are largely resistant to gastrointestinal proteases and heat, and their inflammatory activity affects not only the intestine, but also peripheral organs. The aim of this study was to understand the changes of ATI throughout the sourdough and yeast-fermented bread-making processes. ATI tetramers were isolated, fluorescein-labelled, and added to a mini-dough bread-making system. When the pH decreased below 4.0 in sourdough fermentation, the ATI tetramers were degraded due to the activation of aspartic proteases, whilst in yeast fermentation, ATI tetramers remained intact. The amylase inhibitory activity after sourdough fermentation decreased significantly, while the concentration of free thiol groups increased. The glutathione reductase activity of Fructilactobacillus sanfranciscensis did not contribute to the reduction of ATI tetramers. Compared to the unfermented wheat, sourdough fermentation was able to decrease the release of pro-inflammatory cytokines monocyte chemoattractant protein-1 (MCP-1) and tumor necrosis factor alpha (TNF-α) in quantitative ATI extracts added to the human monocytic cell line THP-1. The current data suggest that sourdough fermentation can degrade ATI structure and bioactivity, and point to strategies to improve product development for wheat sensitivity patients. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

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12 pages, 724 KiB

Open AccessEditor’s ChoiceArticle

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction

by Niny Z. Rao, Megan Fuller and Meghan D. Grim

Foods 2020, 9(7), 902; https://doi.org/10.3390/foods9070902 - 09 Jul 2020

Cited by 70 | Viewed by 12006

Abstract

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were [...] Read more.

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to light, medium, and dark levels. Chemical and physical parameters were measured to investigate the relationships among degree of roast, water temperature, and key characteristics of resulting coffees. Cold brew coffees showed differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer TDS indicating that cold water brewing extracts some compounds less effectively than hot water brewing. Compounds in coffee did exhibit sensitivity to degree of roast, with darker roasts resulting in decreased concentrations for both hot and cold brew coffees. Total antioxidant capacity (TAC) was only sensitive to degree of roast in cold brew coffees, while hot brew coffees had a constant TAC for all three roast levels. This indicates that the solid bean matrix and its chemical constituents interact with cold water differently than with hot water. Surface wetting, pore dynamics, and solubility all contribute to the extraction potential during brewing and are all functions of water temperature. Full article

(This article belongs to the Special Issue Physicochemical Properties and Structure Changes of Food Products during Processing)

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21 pages, 1622 KiB

Open AccessEditor’s ChoiceReview

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

by Flavia Dilucia, Valentina Lacivita, Amalia Conte and Matteo A. Del Nobile

Foods 2020, 9(7), 857; https://doi.org/10.3390/foods9070857 - 30 Jun 2020

Cited by 89 | Viewed by 15788

Abstract

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, [...] Read more.

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

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28 pages, 1090 KiB

Open AccessEditor’s ChoiceReview

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

by Anna Jakubczyk, Monika Karaś, Kamila Rybczyńska-Tkaczyk, Ewelina Zielińska and Damian Zieliński

Foods 2020, 9(7), 846; https://doi.org/10.3390/foods9070846 - 29 Jun 2020

Cited by 125 | Viewed by 8506

Abstract

Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and [...] Read more.

Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production. Full article

(This article belongs to the Special Issue Bioactive Peptides: Characteristic, Bioavailability and Application)

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24 pages, 641 KiB

Open AccessEditor’s ChoiceReview

High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods

by Mayra Anticona, Jesus Blesa, Ana Frigola and Maria Jose Esteve

Foods 2020, 9(6), 811; https://doi.org/10.3390/foods9060811 - 20 Jun 2020

Cited by 93 | Viewed by 7582

Abstract

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, [...] Read more.

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, which can be used in the food, pharmaceutical, and cosmetic industries but whose final disposal may pose a problem due to economic and environmental factors. At the same time, the emerging need to reduce the environmental impact of citrus waste and its responsible management has increased. For these reasons, the study of the use of non-conventional methods to extract high biological value compounds such as carotenoids, polyphenols, essential oils, and pectins from this type of waste has become more urgent in recent years. In this review, the effectiveness of technologies such as ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, pressurized water extraction, pulsed electric field, high-voltage electric discharges, and high hydrostatic pressures is described and assessed. A wide range of information concerning the principal non-conventional methods employed to obtain high-biological-value compounds from citrus waste as well as the most influencing factors about each technology are considered. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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28 pages, 441 KiB

Open AccessEditor’s ChoiceReview

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

by Aphrodite I. Kalogianni, Thomai Lazou, Ioannis Bossis and Athanasios I. Gelasakis

Foods 2020, 9(6), 794; https://doi.org/10.3390/foods9060794 - 16 Jun 2020

Cited by 78 | Viewed by 5832

Abstract

Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry [...] Read more.

Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are (i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; (ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and (iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use. Full article

(This article belongs to the Special Issue Bioactive Compounds: Applications in Foods of Animal Origin)

13 pages, 2119 KiB

Open AccessEditor’s ChoiceArticle

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

by Izalin Zahari, Ferawati Ferawati, Amanda Helstad, Cecilia Ahlström, Karolina Östbring, Marilyn Rayner and Jeanette K. Purhagen

Foods 2020, 9(6), 772; https://doi.org/10.3390/foods9060772 - 11 Jun 2020

Cited by 134 | Viewed by 17359

Abstract

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating [...] Read more.

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05). Full article

(This article belongs to the Special Issue Physicochemical Properties and Structure Changes of Food Products during Processing)

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25 pages, 1155 KiB

Open AccessEditor’s ChoiceReview

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

by Panagiota Tsafrakidou, Alexandra-Maria Michaelidou and Costas G. Biliaderis

Foods 2020, 9(6), 734; https://doi.org/10.3390/foods9060734 - 03 Jun 2020

Cited by 89 | Viewed by 11188

Abstract

Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences [...] Read more.

Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce. Full article

(This article belongs to the Special Issue Cereal-Based Fermented Foods: Bioactive Components and Potential Health Benefits)

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8 pages, 696 KiB

Open AccessEditor’s ChoiceBrief Report

Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample

by Federico Scarmozzino and Francesco Visioli

Foods 2020, 9(5), 675; https://doi.org/10.3390/foods9050675 - 25 May 2020

Cited by 377 | Viewed by 23403

Abstract

The Covid-19 pandemic led to lockdowns in several parts of the world and, hence, changed some daily habits, including social interactions, the ability to perform sports, and—possibly—diet. The Italian government established and promulgated lockdown policies on 9 March 2020. We aim at assessing [...] Read more.

The Covid-19 pandemic led to lockdowns in several parts of the world and, hence, changed some daily habits, including social interactions, the ability to perform sports, and—possibly—diet. The Italian government established and promulgated lockdown policies on 9 March 2020. We aim at assessing the effects of Covid-19-induced confinement policies on self-reported food consumption of self-selected Italians by means of a questionnaire that was created and diffused by the Internet. Nearly half, i.e., 49.6% of responders did not substantially modify their diet during the lockdown; however, 46.1% of them reported that they were eating more during confinement, and 19.5% gained weight. In particular, we report an increase in “comfort food” consumption, notably chocolate, ice-cream, and desserts (42.5%) and salty snacks (23.5%). In addition, 42.7% percent of this cohort attributed this increase to higher anxiety levels. Related to this, 36.8% of responders reported a decrease in alcohol consumption, even though 10.1% of them reported an increase. Interestingly, 21.2% of responders increased their consumption of fresh fruit and vegetables. Only 33.5% of those who declared decreased consumption attributed this change of diet to lower availability and ease of purchasing such items. Equally interesting, over half of responders, i.e., 56.2%, admitted that fruit and vegetables did not appeal to them while in lockdown. Purchases of ready-made meals were reduced by nearly 50%. Future large-scale similar studies should be undertaken worldwide and will help public health authorities shape their reactions to future, unavoidable pandemics. Full article

(This article belongs to the Section Food Nutrition)

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20 pages, 4046 KiB

Open AccessEditor’s ChoiceReview

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

by Tizian Klingel, Jonathan I. Kremer, Vera Gottstein, Tabata Rajcic de Rezende, Steffen Schwarz and Dirk W. Lachenmeier

Foods 2020, 9(5), 665; https://doi.org/10.3390/foods9050665 - 21 May 2020

Cited by 124 | Viewed by 26327

Abstract

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. [...] Read more.

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications. Full article

(This article belongs to the Special Issue Novel Foods and Nutritional Function)

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