Foods

12 pages, 17150 KiB

Open AccessEditor’s ChoiceArticle

The Protective Effects of Ginseng Polysaccharides and Their Effective Subfraction against Dextran Sodium Sulfate-Induced Colitis

by Shanshan Li, Xiaohui Huo, Yuli Qi, Duoduo Ren, Zhiman Li, Di Qu and Yinshi Sun

Foods 2022, 11(6), 890; https://doi.org/10.3390/foods11060890 - 21 Mar 2022

Cited by 17 | Viewed by 2554

Abstract

Polysaccharides from Panax ginseng are natural carbohydrates with multiple activities. However, little was known about its functions on colitis. In this study, we aim to investigate the protective effects of ginseng polysaccharides and its effective subfraction on dextran sodium sulfate (DSS)-induced colitis. Water [...] Read more.

Polysaccharides from Panax ginseng are natural carbohydrates with multiple activities. However, little was known about its functions on colitis. In this study, we aim to investigate the protective effects of ginseng polysaccharides and its effective subfraction on dextran sodium sulfate (DSS)-induced colitis. Water soluble ginseng polysaccharides (WGP) were obtained from dry ginseng root, then purified to neutral fraction (WGPN) and acidic fraction (WGPA) by ion exchange chromatography. An animal model was constructed with male Wistar rats, which were treated with a normal diet (con group), DSS (DSS group), WGP (WGP group), WGPN (WGPN group), and WGPA (WGPA group), respectively. Both WGP and WGPA alleviated the colitis symptoms and colon structure changes of colitis rats. They decreased the disease activity index (DAI) scores and improved colon health; reduced colon damage and recovered the intestinal barrier via regulating the tight-junction-related proteins (ZO-1 and Occludin); downregulated inflammatory cytokines (IL-1β, IL-2, IL-6, and IL-17) and inhibited the TLR4/MyD88/NF-κB-signaling pathway in the colon; regulated the diversity and composition of gut microbiota, especially the relative abundance of Ruminococcus; enhanced the production of SCFAs. In conclusion, WGP exerted a protective effect against colitis with its acidic fraction (WGPA) as an effective fraction. The results support the utilization and investigation of ginseng polysaccharides as a potential intervention strategy for the prevention of colitis. Full article

(This article belongs to the Special Issue Research Advances of Physicochemical and Nutraceutical Properties of Plant-Based Food)

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17 pages, 2767 KiB

Open AccessEditor’s ChoiceArticle

Comparison of Flavonoid O-Glycoside, C-Glycoside and Their Aglycones on Antioxidant Capacity and Metabolism during In Vitro Digestion and In Vivo

by Liangqin Xie, Zeyuan Deng, Jie Zhang, Huanhuan Dong, Wei Wang, Banghuai Xing and Xiaoru Liu

Foods 2022, 11(6), 882; https://doi.org/10.3390/foods11060882 - 20 Mar 2022

Cited by 37 | Viewed by 4043

Abstract

Flavonoids are well known for their extensive health benefits. However, few studies compared the differences between flavonoid O-glycoside and C-glycoside. In this work, flavonoid O-glycoside (isoquercitrin), C-glycoside (orientin), and their aglycones (quercetin and luteolin) were chosen to compare their differences on antioxidant activities [...] Read more.

Flavonoids are well known for their extensive health benefits. However, few studies compared the differences between flavonoid O-glycoside and C-glycoside. In this work, flavonoid O-glycoside (isoquercitrin), C-glycoside (orientin), and their aglycones (quercetin and luteolin) were chosen to compare their differences on antioxidant activities and metabolism during in vitro digestion and in vivo. In vitro digestion, the initial antioxidant activity of the two aglycones was very high; however, they both decreased more sharply than their glycosides in the intestinal phase. The glycosidic bond of flavonoid O-glycoside was broken in the gastric and intestinal stage, while the C-glycoside remained unchanged. In vivo, flavonoid O-glycoside in plasma was more elevated than C-glycoside on the antioxidant activity; however, flavonoid C-glycoside in urine was higher than O-glycoside. These results indicate that differences of flavonoid glycosides and their aglycones on antioxidant activity are closely related to their structural characteristics and metabolism in different samples. Aglycones possessed higher activity but unstable structures. On the contrary, the sugar substituents reduced the activity of flavonoids while improving their stability and helping to maintain antioxidant activities after digestion. Especially the C-glycoside was more stable because the stability of the C–C bond is higher than that of the C–O bond, which contributes to the difference between flavonoid O-glycoside and C-glycoside on the absorption and metabolism in vivo. This study provided a new perspective for comparing flavonoid O-glycoside, flavonoid C-glycoside, and their aglycones on their structure–activity relationship and metabolism. Full article

(This article belongs to the Special Issue Plant-Based Food and Human Digestion Health)

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13 pages, 2722 KiB

Open AccessEditor’s ChoiceArticle

Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro

by Shihua Kang, Jian Zhang, Xiaobing Guo, Yongdong Lei and Mei Yang

Foods 2022, 11(6), 880; https://doi.org/10.3390/foods11060880 - 19 Mar 2022

Cited by 53 | Viewed by 3277

Abstract

This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in vitro digestibility of chickpea protein isolate (CPI). The changes in surface hydrophobicity [...] Read more.

This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in vitro digestibility of chickpea protein isolate (CPI). The changes in surface hydrophobicity of CPI indicated that ultrasound treatment exposed more hydrophobic amino acid residues. The analysis of sulfhydryl content and zeta potential showed that ultrasound caused the disulfide bond of CPI to be opened, releasing more negatively charged groups, and the solution was more stable. In addition, Fourier Transform Infrared Spectroscopy (FT-IR) and intrinsic fluorescence spectroscopy showed that ultrasound changes the secondary and tertiary structure of CPI, which is due to molecular expansion and stretching, exposing internal hydrophobic groups. The emulsification and foaming stability of CPI were significantly improved after ultrasonic treatment. Ultrasonic treatment had a minor effect on the solubility, foaming capacity and in vitro digestibility of CPI. All the results revealed that the ultrasound was a promising way to improve the functional properties of CPI. Full article

(This article belongs to the Special Issue Research Advances of Physicochemical and Nutraceutical Properties of Plant-Based Food)

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40 pages, 772 KiB

Open AccessEditor’s ChoiceReview

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

by Aileen Pua, Vivien Chia Yen Tang, Rui Min Vivian Goh, Jingcan Sun, Benjamin Lassabliere and Shao Quan Liu

Foods 2022, 11(6), 875; https://doi.org/10.3390/foods11060875 - 18 Mar 2022

Cited by 28 | Viewed by 8403

Abstract

Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of [...] Read more.

Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate. Full article

(This article belongs to the Special Issue Recent Research Advance of Plant-Based Fermented Food)

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17 pages, 5770 KiB

Open AccessEditor’s ChoiceArticle

Preparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin

by Yu Li, Siyuan Fei, Deyang Yu, Lijuan Zhang, Jiaxuan Li, Ronggang Liu and Mingqian Tan

Foods 2022, 11(6), 876; https://doi.org/10.3390/foods11060876 - 18 Mar 2022

Cited by 14 | Viewed by 2988

Abstract

Pickering emulsions stabilized from natural sources are often used to load unstable bio-active ingredients, such as astaxanthin (AXT), to improve their functionality. In this study, AXT-loaded Pickering emulsions were successfully prepared by 2,2,6,6-tetramethy-1-piperidine oxide (TEMPO)-oxidized cellulose nanofibers (TOCNFs) from Undaria pinnatifida. The [...] Read more.

Pickering emulsions stabilized from natural sources are often used to load unstable bio-active ingredients, such as astaxanthin (AXT), to improve their functionality. In this study, AXT-loaded Pickering emulsions were successfully prepared by 2,2,6,6-tetramethy-1-piperidine oxide (TEMPO)-oxidized cellulose nanofibers (TOCNFs) from Undaria pinnatifida. The morphology analysis showed that TOCNFs had a high aspect ratio and dispersibility, which could effectively prevent the aggregation of oil droplets. The stable emulsion was obtained after exploring the influence of different factors (ultrasonic intensity, TOCNFs concentration, pH, and ionic strength). As expected, AXT-loaded Pickering emulsions showed good stability at 50 °C and 14 days of storage. The results of simulated in vitro digestion showed that the emulsions exhibited higher release of free fatty acids (FFAs) and bioaccessibility of AXT than those in sunflower oil. Hence, our work brought new insights into the preparation of Pickering emulsions and their applications in protection and sustained, controlled release of AXT. Full article

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

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20 pages, 1294 KiB

Open AccessEditor’s ChoiceArticle

Nutritional Quality and Safety of the Spirulina Dietary Supplements Sold on the Slovenian Market

by Jasmina Masten Rutar, Marta Jagodic Hudobivnik, Marijan Nečemer, Katarina Vogel Mikuš, Iztok Arčon and Nives Ogrinc

Foods 2022, 11(6), 849; https://doi.org/10.3390/foods11060849 - 17 Mar 2022

Cited by 17 | Viewed by 3411

Abstract

The microalgae Spirulina may be a popular dietary supplement rich in essential nutrients and vitamins, but oversight of the supplement industry, in general, remains limited, and increasing incidents of adulteration, misbranding, and undeclared ingredients together with misleading claims create potential risks. In response, [...] Read more.

The microalgae Spirulina may be a popular dietary supplement rich in essential nutrients and vitamins, but oversight of the supplement industry, in general, remains limited, and increasing incidents of adulteration, misbranding, and undeclared ingredients together with misleading claims create potential risks. In response, this study characterized the elemental, amino acid and fatty acid content of commercially available Spirulina supplements in Slovenia using EDXRF, ICP-MS and GC-MS and compared the results with their nutritional declaration. The gathered data confirm that Spirulina supplements are a good source of calcium (0.15 to 29.5% of RDA), phosphorous (3.36–26.7% of RDA), potassium (0.5 to 7.69% of RDA) and selenium (0.01 to 38.6% of RDA) when consumed within recommended amounts. However, although iron contents were relatively high (7.64 to 316% of RDA), the actual bioavailability of iron was much lower since it was mainly present as the ferric cation. This study also confirms that pure Spirulina supplements are a good source of essential and non-essential amino acids, and ω-6 but not ω-3 polyunsaturated fatty acids. The presence of additives resulted in significant variation in nutrient content and, in some instances, lower product quality. Moreover, a high proportion (86.7%) of inappropriate declarations regarding the elemental content was observed. Overall, the study conclusions underline the need for a stricter control system for Spirulina-based supplements. Full article

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

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17 pages, 1558 KiB

Open AccessEditor’s ChoiceArticle

Comparative Analysis of Fruit Metabolome Using Widely Targeted Metabolomics Reveals Nutritional Characteristics of Different Rosa roxburghii Genotypes

by Lanlan Jiang, Min Lu, Tianzhi Rao, Zeyang Liu, Xiaomao Wu and Huaming An

Foods 2022, 11(6), 850; https://doi.org/10.3390/foods11060850 - 17 Mar 2022

Cited by 15 | Viewed by 5334

Abstract

The fruits of Rosa roxburghii (R. roxburghii) Tratt., which are rich in bioactive compounds, provide numerous health benefits, yet the overall metabolism of R. roxburghii fruits and the metabolic profiles among different genotypes of R. roxburghii fruits are not fully understood. [...] Read more.

The fruits of Rosa roxburghii (R. roxburghii) Tratt., which are rich in bioactive compounds, provide numerous health benefits, yet the overall metabolism of R. roxburghii fruits and the metabolic profiles among different genotypes of R. roxburghii fruits are not fully understood. In the research, we used ultra-performance liquid chromatography/tandem mass spectrometry analysis to identify and quantify metabolites including phenolic acids, amino acids, and organic acids in six R. roxburghii genotypes; a total of 723 metabolites were identified. Comparative analysis showed some different characteristic metabolites in each genotype. Moreover, flavonoids, triterpenoids, and phenolic acids were significantly correlated with the antioxidant capacity of the fruit extract. Our results suggest that R. roxburghii fruits have rich bioactive metabolites beneficial to human health and that Rr-7 and Rr-f have more potential to be used as medicinal material or functional food than other genotypes. This research provides helpful information for developing new functional foods of R. roxburghii genotypes. Full article

(This article belongs to the Topic Applied Sciences in Functional Foods)

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19 pages, 1290 KiB

Open AccessEditor’s ChoiceArticle

Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland

by Ewa Czarniecka-Skubina, Dariusz M. Stasiak, Agnieszka Latoch, Tomasz Owczarek and Jadwiga Hamulka

Foods 2022, 11(6), 830; https://doi.org/10.3390/foods11060830 - 14 Mar 2022

Cited by 14 | Viewed by 3277

Abstract

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and [...] Read more.

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)

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24 pages, 9350 KiB

Open AccessEditor’s ChoiceArticle

A Voting-Based Ensemble Deep Learning Method Focused on Multi-Step Prediction of Food Safety Risk Levels: Applications in Hazard Analysis of Heavy Metals in Grain Processing Products

by Zuzheng Wang, Zhixiang Wu, Minke Zou, Xin Wen, Zheng Wang, Yuanzhang Li and Qingchuan Zhang

Foods 2022, 11(6), 823; https://doi.org/10.3390/foods11060823 - 13 Mar 2022

Cited by 12 | Viewed by 2819

Abstract

Grain processing products constitute an essential component of the human diet and are among the main sources of heavy metal intake. Therefore, a systematic assessment of risk factors and early-warning systems are vital to control heavy metal hazards in grain processing products. In [...] Read more.

Grain processing products constitute an essential component of the human diet and are among the main sources of heavy metal intake. Therefore, a systematic assessment of risk factors and early-warning systems are vital to control heavy metal hazards in grain processing products. In this study, we established a risk assessment model to systematically analyze heavy metal hazards and combined the model with the K-means++ algorithm to perform risk level classification. We then employed deep learning models to conduct a multi-step prediction of risk levels, providing an early warning of food safety risks. By introducing a voting-ensemble technique, the accuracy of the prediction model was improved. The results indicated that the proposed model was superior to other models, exhibiting the overall accuracy of 90.47% in the 7-day prediction and thus satisfying the basic requirement of the food supervision department. This study provides a novel early-warning model for the systematic assessment of the risk level and further allows the development of targeted regulatory strategies to improve supervision efficiency. Full article

(This article belongs to the Special Issue Advanced Analytical Strategies in Food Safety and Quality Monitoring)

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12 pages, 3106 KiB

Open AccessEditor’s ChoiceArticle

Preparation of Low-Molecular-Weight Fucoidan with Anticoagulant Activity by Photocatalytic Degradation Method

by Yihui Qi, Lilong Wang, Ying You, Xiaona Sun, Chengrong Wen, Yinghuan Fu and Shuang Song

Foods 2022, 11(6), 822; https://doi.org/10.3390/foods11060822 - 13 Mar 2022

Cited by 23 | Viewed by 2892

Abstract

It is a challenge to degrade sulfated polysaccharides without stripping sulfate groups. In the present study, a photocatalytic method was applied to degrade fucoidan, a sulfated polysaccharide from brown algae. The degradation with varying addition amounts of H₂O₂ and TiO [...] Read more.

It is a challenge to degrade sulfated polysaccharides without stripping sulfate groups. In the present study, a photocatalytic method was applied to degrade fucoidan, a sulfated polysaccharide from brown algae. The degradation with varying addition amounts of H₂O₂ and TiO₂ were monitored by high performance gel permeation chromatography (HPGPC) and thin layer chromatography (TLC), and fucoidan was efficiently degraded with 5% TiO₂ and 0.95% H₂O₂. A comparison of the chemical compositions of 2 products obtained after 0.5 h and 3 h illumination, DF-0.5 (average Mw 90 kDa) and DF-3 (average Mw 3 kDa), respectively, with those of fucoidan indicates the photocatalytic degradation did not strip the sulfate groups, but reduced the galactose/fucose ratio. Moreover, 12 oligosaccharides in DF-3 were identified by HPLC-ESI-MSⁿ and 10 of them were sulfated. In addition, DF-0.5 showed anticoagulant activity as strong as fucoidan while DF-3 could specifically prolong the activated partial thromboplastin time. All samples exerted inhibition effects on the intrinsic pathway FXII in a dose-dependent manner. Thus, photocatalytic degradation demonstrated the potential to prepare sulfated low-molecular-weight fucoidan with anticoagulant activity. Full article

(This article belongs to the Special Issue Research Advances of Modification and Nutraceutical Properties of Polysaccharide)

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17 pages, 10648 KiB

Open AccessEditor’s ChoiceArticle

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta

by Fosca Vezzulli, Gabriele Rocchetti, Milena Lambri and Luigi Lucini

Foods 2022, 11(6), 807; https://doi.org/10.3390/foods11060807 - 11 Mar 2022

Cited by 12 | Viewed by 3168

Abstract

An untargeted metabolomics approach combined with sensory analysis was used to depict the impact of different traditional Italian extraction methods (i.e., Espresso, Neapolitan, Moka) along with Filter, on Coffea arabica and Coffea canephora var. robusta beverages. To this aim, polyphenols, Maillard reaction products, [...] Read more.

An untargeted metabolomics approach combined with sensory analysis was used to depict the impact of different traditional Italian extraction methods (i.e., Espresso, Neapolitan, Moka) along with Filter, on Coffea arabica and Coffea canephora var. robusta beverages. To this aim, polyphenols, Maillard reaction products, and coffee metabolites were screened by high resolution mass spectrometry and elaborated through both unsupervised and supervised multivariate statistical approaches. Multivariate statistics showed a distinctive chemical profile for Espresso preparation, while Moka and Neapolitan were very similar. The orthogonal projection to latent structures and discriminant analysis allowed the identification of 86 compounds showing a high VIP discrimination score (i.e., > 0.8). The 2,5-dimethyl-3-(methyldithio)-furan was a marker for the Filter preparation, while 1,2-disinapoylgentiobiose characterized both Filter and Neapolitan extractions. Caffeine (known to be a bitter compound) accumulated highly in Filter vs. Espresso, although at the sensory profile, bitterness was more perceived in Espresso. Vegetal aroma carried by pyrazines, pyridines, and phenolic acids were markers of Espresso, with Robusta showing higher values than Arabica. Notwithstanding, our findings showed that the extraction process played a hierarchically higher role in driving the chemical composition of the beverages when compared to coffee species. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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15 pages, 1744 KiB

Open AccessEditor’s ChoiceArticle

Promising New Material for Food Packaging: An Active and Intelligent Carrageenan Film with Natural Jaboticaba Additive

by Luisa Bataglin Avila, Elis Regina Correa Barreto, Caroline Costa Moraes, Marcilio Machado Morais and Gabriela Silveira da Rosa

Foods 2022, 11(6), 792; https://doi.org/10.3390/foods11060792 - 09 Mar 2022

Cited by 14 | Viewed by 2905

Abstract

This research focused on the development of active and intelligent films based on a carrageenan biopolymer incorporated with jaboticaba peels extract (JPE). The bioactive extract was obtained by maceration extraction and showed high concentrations of total phenolic content (TP), total anthocyanin (TA), cyanidin-3-glucoside [...] Read more.

This research focused on the development of active and intelligent films based on a carrageenan biopolymer incorporated with jaboticaba peels extract (JPE). The bioactive extract was obtained by maceration extraction and showed high concentrations of total phenolic content (TP), total anthocyanin (TA), cyanidin-3-glucoside (Cn-3-Glu), antioxidant activity (AA), and microbial inhibition (MI) against E. coli, being promising for use as a natural additive in food packaging. The carrageenan films were produced using the casting technique, incorporating different concentrations of JPE, and characterized. The results of the thickness and Young’s modulus of the film increased in the films supplemented with JPE and the addition of the extract showed a decrease in elongation capacity and tensile strength, in water vapor permeability, and a lower rate of swelling in the water. In addition, the incorporation of JPE into the polymeric matrix promotes a change in the color of the films when compared to the control film and improves the opacity property. This is a positive effect as the material has a UV-vis light barrier which is interesting for food packaging. The increase in the active potential of the films was directly proportional to the concentration of JPE. The films results showed visible changes from purple to brown when in contact with different pH, which means that films have an intelligent potential. Accordingly, this novel carrageenan based-film incorporated with JPE could be a great strategy to add natural additives into packaging material to obtain an active potential and also an indicator for monitoring food in intelligent packaging. Full article

(This article belongs to the Special Issue Intelligent Packagings for Food Products)

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14 pages, 862 KiB

Open AccessEditor’s ChoiceReview

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

by Maria Schirone, Luigi Esposito, Federica D’Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola and Antonello Paparella

Foods 2022, 11(6), 788; https://doi.org/10.3390/foods11060788 - 09 Mar 2022

Cited by 41 | Viewed by 7497

Abstract

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so [...] Read more.

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment. Full article

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

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19 pages, 1179 KiB

Open AccessEditor’s ChoiceArticle

Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

by Juan F. De Villena, David A. Vargas, Rossy Bueno López, Daniela R. Chávez-Velado, Diego E. Casas, Reagan L. Jiménez and Marcos X. Sanchez-Plata

Foods 2022, 11(6), 775; https://doi.org/10.3390/foods11060775 - 08 Mar 2022

Cited by 17 | Viewed by 3103

Abstract

The poultry industry in the United States has traditionally implemented non-chemical and chemical interventions against Salmonella spp. and Campylobacter spp. on the basis of experience and word-of-mouth information shared among poultry processors. The effects of individual interventions have been assessed with microbiological testing [...] Read more.

The poultry industry in the United States has traditionally implemented non-chemical and chemical interventions against Salmonella spp. and Campylobacter spp. on the basis of experience and word-of-mouth information shared among poultry processors. The effects of individual interventions have been assessed with microbiological testing methods for Salmonella spp. and Campylobacter spp. prevalence as well as quantification of indicator organisms, such as aerobic plate counts (APC), to demonstrate efficacy. The current study evaluated the loads of both indicators and pathogens in a commercial chicken processing facility, comparing the “normal chemical”, with all chemical interventions turned-on, at typical chemical concentrations set by the processing plant versus low-chemical process (“reduced chemical”), where all interventions were turned off or reduced to the minimum concentrations considered in the facility’s HACCP system. Enumeration and prevalence of Salmonella spp. and Campylobacter spp. as well as indicator organisms (APC and Enterobacteriaceae—EB) enumeration were evaluated to compare both treatments throughout a 25-month sampling period. Ten locations were selected in the current bio-mapping study, including live receiving, rehanger, post eviscerator, post cropper, post neck breaker, post IOBW #1, post IOBW #2, prechilling, post chilling, and parts (wings). Statistical process control parameters for each location and processing schemes were developed for each pathogen and indicator evaluated. Despite demonstrating significant statistical differences between the normal and naked processes in Salmonella spp. counts (“normal” significantly lower counts than the “reduced” at each location except for post-eviscerator and post-cropper locations), the prevalence of Salmonella spp. after chilling is comparable on both treatments (~10%), whereas for Campylobacter spp. counts, only at the parts’ location was there significant statistical difference between the “normal chemical” and the “reduced chemical”. Therefore, not all chemical intervention locations show an overall impact on Salmonella spp. or Campylobacter spp., and certain interventions can be turned off to achieve the same or better microbial performance if strategic intervention locations are enhanced. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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6 pages, 205 KiB

Open AccessEditor’s ChoiceEditorial

Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization

by Cosima D. Calvano and Antonia Tamborrino

Foods 2022, 11(6), 768; https://doi.org/10.3390/foods11060768 - 08 Mar 2022

Cited by 13 | Viewed by 2051

Abstract

Presently, olive oil production signifies a valuable economic income for Mediterranean countries, where approximately 98% of the world’s production is established [...] Full article

(This article belongs to the Special Issue Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization)

14 pages, 3947 KiB

Open AccessEditor’s ChoiceArticle

Discrimination of the Red Jujube Varieties Using a Portable NIR Spectrometer and Fuzzy Improved Linear Discriminant Analysis

by Zuxuan Qi, Xiaohong Wu, Yangjian Yang, Bin Wu and Haijun Fu

Foods 2022, 11(5), 763; https://doi.org/10.3390/foods11050763 - 07 Mar 2022

Cited by 18 | Viewed by 2248

Abstract

In order to quickly, nondestructively, and effectively distinguish red jujube varieties, based on the combination of fuzzy theory and improved LDA (iLDA), fuzzy improved linear discriminant analysis (FiLDA) algorithm was proposed to classify near-infrared reflectance (NIR) spectra of red jujube samples. FiLDA shows [...] Read more.

In order to quickly, nondestructively, and effectively distinguish red jujube varieties, based on the combination of fuzzy theory and improved LDA (iLDA), fuzzy improved linear discriminant analysis (FiLDA) algorithm was proposed to classify near-infrared reflectance (NIR) spectra of red jujube samples. FiLDA shows performs better than iLDA in dealing with NIR spectra containing noise. Firstly, the portable NIR spectrometer was employed to gather the NIR spectra of five kinds of red jujube, and the initial NIR spectra were pretreated by standard normal variate transformation (SNV), multiplicative scatter correction (MSC), Savitzky-Golay smoothing (S-G smoothing), mean centering (MC) and Savitzky-Golay filter (S-G filter). Secondly, the high-dimensional spectra were processed for dimension reduction by principal component analysis (PCA). Then, linear discriminant analysis (LDA), iLDA and FiLDA were applied to extract features from the NIR spectra, respectively. Finally, K nearest neighbor (KNN) served as a classifier for the classification of red jujube samples. The highest classification accuracy of this identification system for red jujube, by using FiLDA and KNN, was 94.4%. These results indicated that FiLDA combined with NIR spectroscopy was an available method for identifying the red jujube varieties and this method has wide application prospects. Full article

(This article belongs to the Special Issue Recent Advances in Emerging Techniques for Non-destructive Detection of Food Quality and Safety)

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44 pages, 2586 KiB

Open AccessEditor’s ChoiceReview

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

by Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas and Sami Ghnimi

Foods 2022, 11(5), 760; https://doi.org/10.3390/foods11050760 - 06 Mar 2022

Cited by 48 | Viewed by 8995

Abstract

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial [...] Read more.

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials. Full article

(This article belongs to the Special Issue Circular Bioeconomy: Novel Processes and Materials for Food Preservation)

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15 pages, 1341 KiB

Open AccessEditor’s ChoiceArticle

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

by Laurita Varnaitė, Milda Keršienė, Aušra Šipailienė, Rita Kazernavičiūtė, Petras Rimantas Venskutonis and Daiva Leskauskaitė

Foods 2022, 11(5), 758; https://doi.org/10.3390/foods11050758 - 06 Mar 2022

Cited by 18 | Viewed by 3764

Abstract

In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, [...] Read more.

In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber. Full article

(This article belongs to the Special Issue Studies on Antioxidant-Containing Foods and Related By-Products)

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18 pages, 3251 KiB

Open AccessEditor’s ChoiceArticle

Kombucha Reduces Hyperglycemia in Type 2 Diabetes of Mice by Regulating Gut Microbiota and Its Metabolites

by Suyun Xu, Yanping Wang, Jinju Wang and Weitao Geng

Foods 2022, 11(5), 754; https://doi.org/10.3390/foods11050754 - 05 Mar 2022

Cited by 25 | Viewed by 5349

Abstract

Kombucha, which is rich in tea polyphenols and organic acid, is a kind of acidic tea soup beverage fermented by acetic acid bacteria, yeasts, lactic acid bacteria. Kombucha has been reported to possess anti-diabetic activity, but the underlying mechanism was not well understood. [...] Read more.

Kombucha, which is rich in tea polyphenols and organic acid, is a kind of acidic tea soup beverage fermented by acetic acid bacteria, yeasts, lactic acid bacteria. Kombucha has been reported to possess anti-diabetic activity, but the underlying mechanism was not well understood. In this study, a high-fat, high-sugar diet combined with streptozotocin (STZ) injection was used to induce T2DM model in mice. After four weeks of kombucha intervention, the physiological and biochemical index were measured to determine the diabetes-related indicators. High-throughput sequencing technology was used to analyze the changes in gut microbiota from the feces. The results showed that four weeks of kombucha intervention increased the abundance of SCFAs-producing bacteria and reduced the abundance of gram-negative bacteria and pathogenic bacteria. The improvement in gut microbiota reduced the damage of intestinal barrier, thereby reducing the displacement of lipopolysaccharide (LPS) and inhibiting the occurrence of inflammation and insulin resistance in vivo. In addition, the increased levels of SCFAs-producing bacteria, and thus increasing the SCFAs, improved islet β cell function by promoting the secretion of gastrointestinal hormones (GLP-1/PYY). This study methodically uncovered the hypoglycemic mechanism of kombucha through gut microbiota intervention, and the result suggested that kombucha may be introduced as a new functional drink for T2DM prevention and treatment. Full article

(This article belongs to the Section Food Nutrition)

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19 pages, 392 KiB

Open AccessEditor’s ChoiceReview

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

by Héctor Hernández, Maria Cristiana Nunes, Catarina Prista and Anabela Raymundo

Foods 2022, 11(5), 755; https://doi.org/10.3390/foods11050755 - 05 Mar 2022

Cited by 21 | Viewed by 5467

Abstract

In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional [...] Read more.

In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent years since they are a source of microorganisms with health-promoting effects. In this context, the incorporation of microalgae in cheeses, fermented milks and other dairy products represents an interesting approach towards the development of innovative and added-value hybrid products based on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable sources of bioactive compounds. The effect of the addition of microalgal biomass (Chlorella vulgaris, Arthrospira platensis, Pavlova lutheri, and Diacronema vlkianum, among others) and its derivates on the physicochemical composition, colorimetric and antioxidant properties, texture and rheology behavior, sensory profile, and viability of starter cultures and probiotics in yogurt, cheese and ice cream is discussed in the current work. This review of the literature on the incorporation of microalgae in dairy products aims to contribute to a better understanding of the potential use of these unique food ingredients in the development of new sustainable products and of their beneficial effects on health. Considering the importance of commercialization, regulatory issues about the use of microalgae in dairy products are also discussed. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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19 pages, 376 KiB

Open AccessEditor’s ChoiceReview

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

by Pradeep Puligundla and Seokwon Lim

Foods 2022, 11(5), 756; https://doi.org/10.3390/foods11050756 - 05 Mar 2022

Cited by 24 | Viewed by 4910

Abstract

Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated [...] Read more.

Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods. Full article

(This article belongs to the Section Food Biotechnology)

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24 pages, 2202 KiB

Open AccessEditor’s ChoiceReview

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

by Stella A. Ordoudi, Maria Papapostolou, Nikolaos Nenadis, Fani Th. Mantzouridou and Maria Z. Tsimidou

Foods 2022, 11(5), 752; https://doi.org/10.3390/foods11050752 - 04 Mar 2022

Cited by 14 | Viewed by 6916

Abstract

Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and [...] Read more.

Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged. Full article

(This article belongs to the Special Issue Natural Bioactive Compounds and Foods of the Mediterranean Diet)

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28 pages, 523 KiB

Open AccessEditor’s ChoiceReview

Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review

by Patra Sourri, Chrysoula C. Tassou, George-John E. Nychas and Efstathios Z. Panagou

Foods 2022, 11(5), 747; https://doi.org/10.3390/foods11050747 - 03 Mar 2022

Cited by 23 | Viewed by 11832

Abstract

Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to [...] Read more.

Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to cause spoilage of commercially pasteurized fruit juices. The flat sour type spoilage, with absence of gas production but presence of chemical spoilage compounds (mostly guaiacol) and the ability of Alicyclobacillus spores to survive after pasteurization and germinate under favorable conditions make them a major concern for the fruit juice industry worldwide. Their special characteristics and presence in the fruit juice industry has resulted in the development of many isolation and identification methods based on cell detection (plating methods, ELISA, flow cytometry), nucleic acid analysis (PCR, RAPD-PCR, ERIC-PCR, DGGE-PCR, RT-PCR, RFLP-PCR, IMS-PCR, qPCR, and 16S rRNA sequencing) and measurement of their metabolites (HPLC, GC, GC-MS, GC-O, GC-SPME, Electronic nose, and FTIR). Early detection is a big challenge that can reduce economic loss in the industry while the development of control methods targeting the inactivation of Alicyclobacillus is of paramount importance as well. This review includes a discussion of the various chemical (oxidants, natural compounds of microbial, animal and plant origin), physical (thermal pasteurization), and non-thermal (High Hydrostatic Pressure, High Pressure Homogenization, ultrasound, microwaves, UV-C light, irradiation, ohmic heating and Pulse Electric Field) treatments to control Alicyclobacillus growth in order to ensure the quality and the extended shelf life of fruit juices. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

18 pages, 3244 KiB

Open AccessEditor’s ChoiceArticle

Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel

by Yu-chen Lei, Xia Zhao, Dong Li, Li-jun Wang and Yong Wang

Foods 2022, 11(5), 734; https://doi.org/10.3390/foods11050734 - 02 Mar 2022

Cited by 15 | Viewed by 5321

Abstract

The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show [...] Read more.

The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry. Full article

(This article belongs to the Special Issue Current Practice and Future Directions of Application of Puffed/Extruded Technologies in Food)

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20 pages, 2390 KiB

Open AccessEditor’s ChoiceArticle

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3

by Ji Wang, Jinna Hou, Xin Zhang, Jingrong Hu, Zhihui Yu and Yingchun Zhu

Foods 2022, 11(5), 736; https://doi.org/10.3390/foods11050736 - 02 Mar 2022

Cited by 30 | Viewed by 3136

Abstract

This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3) and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial community’s composition, and the volatile flavor compounds in fermented sausage. The bacterial community was examined by plate [...] Read more.

This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3) and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial community’s composition, and the volatile flavor compounds in fermented sausage. The bacterial community was examined by plate counting and high-throughput sequencing. Differential flavor compounds in non-inoculated and inoculated sausages were identified by principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). The results showed that the free fatty acid (FFA) content was increased after inoculating with Sx YCC3 or Lp MSZ2. The pH, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, lipoxygenase activity, and the counts of Enterobacteriaceae were lower in the inoculated sausage than in the non-inoculated sausage. The bacterial inoculation enhanced the competitiveness of Staphylococcus and Lactobacillus and restricted the growth of unwanted bacteria. The OPLS-DA revealed that (Z)-hept-2-enal, (E)-2-octenal, 1-nonanal, octanal, and 1-octen-3-ol were common differential flavor compounds that were found in the inoculated sausages but were not found in the non-inoculated sausages. A positive correlation was observed between the differential flavor compounds and the relative abundance of Staphylococcus or Lactobacillus, or the FFA content. Our results indicated that inoculation with Sx YCC3 or Lp MSZ2 can improve fermented sausages’ flavor by enhancing their bacterial quality and increasing their FFA content. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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13 pages, 625 KiB

Open AccessEditor’s ChoiceArticle

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

by Ieva Jurevičiūtė, Milda Keršienė, Loreta Bašinskienė, Daiva Leskauskaitė and Ina Jasutienė

Foods 2022, 11(5), 716; https://doi.org/10.3390/foods11050716 - 28 Feb 2022

Cited by 18 | Viewed by 3386

Abstract

This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace [...] Read more.

This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest protein concentration (21.09 g/100 g DM). All the berry pomace powders that were tested exhibited good water-holding capacity (2.78–4.24 g/g) and swelling capacity (4.99–9.98 mL/g), and poor oil-binding capacity (1.09–1.57 g/g). The strongest hypoglycemic properties were observed for the lingonberry and black currant pomace powders. The berry pomace powders presented effective in vitro hypolipidemic properties. The cholesterol-binding capacities ranged from 21.11 to 23.13 mg/g. The black currant and cranberry pomace powders demonstrated higher sodium-cholate-binding capacity than those of the lingonberry and sea buckthorn pomace powders. This study shows promising results that the powders of tested berry pomace could be used for further application in foods. Full article

(This article belongs to the Special Issue Studies on Antioxidant-Containing Foods and Related By-Products)

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18 pages, 1972 KiB

Open AccessEditor’s ChoiceArticle

Willingness to Pay for Food Labelling Schemes in Vietnam: A Choice Experiment on Water Spinach

by Duc Tran, Ieben Broeckhoven, Yung Hung, Nguyen Hoang Diem My, Hans De Steur and Wim Verbeke

Foods 2022, 11(5), 722; https://doi.org/10.3390/foods11050722 - 28 Feb 2022

Cited by 13 | Viewed by 4445

Abstract

The growing concern for food safety and quality motivates governments and private sectors to improve consumers’ confidence in food systems, such as through adopting certifications and traceability systems. The recent emergence of diverse food labelling schemes and the turbulence in food systems in [...] Read more.

The growing concern for food safety and quality motivates governments and private sectors to improve consumers’ confidence in food systems, such as through adopting certifications and traceability systems. The recent emergence of diverse food labelling schemes and the turbulence in food systems in emerging countries have sparked questions about consumers’ valuation of such labels. Nonetheless, little is known on how the familiarity with, trust in and knowledge of these food labelling schemes affect consumers’ willingness to pay for labelling schemes in emerging market contexts. This study aims to address these literature gaps by investigating consumers’ valuation of existing certifications, branding and traceability labelling schemes in Vietnam. A face-to-face survey was conducted, including a discrete choice experiment on water spinach in Ho Chi Minh City, Vietnam. The findings indicated that Vietnamese consumers are generally willing to pay price premia for food labelling schemes, such as VietGAP certification, EU and USDA organic certifications, private branding and traceable Quick Response (QR) coding. While familiarity and understanding had no significant impact on Vietnamese consumers’ valuation, trust was found to be a critical factor shaping willingness to pay for products bearing VietGAP label. Policy implications and marketing strategies for organic certifications and traceability schemes in Vietnam are discussed. Full article

(This article belongs to the Special Issue Research on Influencing Factors of Food Choice and Food Consumption)

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16 pages, 2105 KiB

Open AccessEditor’s ChoiceArticle

Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins

by Jansuda Kampa, Richard Frazier and Julia Rodriguez-Garcia

Foods 2022, 11(5), 681; https://doi.org/10.3390/foods11050681 - 25 Feb 2022

Cited by 16 | Viewed by 3781

Abstract

The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate the correlations between oils’ [...] Read more.

The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate the correlations between oils’ physical and chemical properties with the stability of conventional emulsions (d > 200 nm) and nanoemulsions (d < 200 nm). Five vegetable oils obtained from different production processes and with high proportion of unsaturated fatty acids were studied. Extra virgin olive oil (EVOO), cold-pressed rapeseed oil (CPRO), refined olive oil (OO), refined rapeseed oil (RO) and refined sunflower oil (SO) were used in this study. The results showed that the physicochemical stability of emulsion was affected by fatty acid composition, the presence of antioxidants, free fatty acids and droplet size. There was a significant positive correlation (p < 0.05) between the fraction of unsaturated fatty acids and emulsion oxidative stability, where SO, OO and EVOO showed a significantly higher lipid oxidative stability compared to RO and CPRO emulsions. Nanoemulsions with a smaller droplet size showed better physical stability than conventional emulsions. However, there was not a significant correlation between the oxidative stability of emulsions, droplet size and antioxidant capacity of oils. Full article

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

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19 pages, 1111 KiB

Open AccessEditor’s ChoiceReview

Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth

by Magalí Darré, Ariel Roberto Vicente, Luis Cisneros-Zevallos and Francisco Artés-Hernández

Foods 2022, 11(5), 653; https://doi.org/10.3390/foods11050653 - 23 Feb 2022

Cited by 35 | Viewed by 5010

Abstract

Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology through the elicitation of secondary antioxidant metabolites and natural defenses. [...] Read more.

Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology through the elicitation of secondary antioxidant metabolites and natural defenses. Therefore, this fact has changed the original UV conception as a germicide and potentially damaging agent, leading to the concept that it is worthy of application in harvested commodities to take advantage of its beneficial responses. Four decades have already passed since postharvest UV radiation applications began to be studied. During this time, UV treatments have been successfully evaluated for different purposes, including the selection of raw materials, the control of postharvest diseases and human pathogens, the elicitation of nutraceutical compounds, the modulation of ripening and senescence, and the induction of cross-stress tolerance. Besides the microbicide use of UV radiation, the effect that has received most attention is the elicitation of bioactive compounds as a defense mechanism. UV treatments have been shown to induce the accumulation of phytochemicals, including ascorbic acid, carotenoids, glucosinolates, and, more frequently, phenolic compounds. The nature and extent of this elicitation have been reported to depend on several factors, including the product type, maturity, cultivar, UV spectral region, dose, intensity, and radiation exposure pattern. Even though in recent years we have greatly increased our understanding of UV technology, some major issues still need to be addressed. These include defining the operational conditions to maximize UV radiation efficacy, reducing treatment times, and ensuring even radiation exposure, especially under realistic processing conditions. This will make UV treatments move beyond their status as an emerging technology and boost their adoption by industry. Full article

(This article belongs to the Special Issue Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products)

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19 pages, 367 KiB

Open AccessEditor’s ChoiceReview

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

by Hannah Davis, Amelia Magistrali, Gillian Butler and Sokratis Stergiadis

Foods 2022, 11(5), 646; https://doi.org/10.3390/foods11050646 - 23 Feb 2022

Cited by 28 | Viewed by 15246

Abstract

Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of [...] Read more.

Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally. Full article

(This article belongs to the Special Issue Meat in the Diet: Differentiating Benefits and Risks of Different Types of Meat)

18 pages, 1044 KiB

Open AccessEditor’s ChoiceArticle

Evaluation of Nutraceutical Properties of Eleven Microalgal Strains Isolated from Different Freshwater Aquatic Environments: Perspectives for Their Application as Nutraceuticals

by Carolina Chiellini, Valentina Serra, Leandro Gammuto, Adriana Ciurli, Vincenzo Longo and Morena Gabriele

Foods 2022, 11(5), 654; https://doi.org/10.3390/foods11050654 - 23 Feb 2022

Cited by 11 | Viewed by 2366

Abstract

The increasing global population and the simultaneous growing attention to natural, sustainable, and healthier products are driving the food industry towards research on alternative food sources. In this scenario, microalgae are gaining worldwide attention as “functional feedstocks” for foods, feeds, supplements, and nutraceutical [...] Read more.

The increasing global population and the simultaneous growing attention to natural, sustainable, and healthier products are driving the food industry towards research on alternative food sources. In this scenario, microalgae are gaining worldwide attention as “functional feedstocks” for foods, feeds, supplements, and nutraceutical formulations, being a source of high-value metabolites including polyphenols and other antioxidant compounds. In this work, eleven microalgal strains from freshwater environments were evaluated for their nutraceutical properties, focusing on photosynthetic pigments, total polyphenols, and flavonoid content, as well as in vitro antioxidant activities. Data helped to select those strains showing the most promising features for simultaneous massive growth and bioactive compound production. Results highlighted that the microalgae have variable values for both biochemical parameters and antioxidant activities, mainly depending on the solvents and applied treatment rather than on the isolation sources or the phylogenetic attribution. According to our results, the putative best candidates for massive cultivation under laboratory conditions for the simultaneous extraction of different molecules with nutraceutical potential are strains F1 (Scenedesmaceae), F3 (Chlamydomonas debariana), R1 (Chlorella sorokiniana), and C2 (Chlorella-like). Full article

(This article belongs to the Special Issue New Frontiers in Nutraceuticals and Functional Food Products: Microorganisms as Alternative Sources of Nutritive and Beneficial Components)

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28 pages, 3094 KiB

Open AccessEditor’s ChoiceReview

Red Fruits Composition and Their Health Benefits—A Review

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

Foods 2022, 11(5), 644; https://doi.org/10.3390/foods11050644 - 23 Feb 2022

Cited by 38 | Viewed by 7633

Abstract

The probability that fruit ingestion may protect human health is an intriguing vision and has been studied around the world. Therefore, fruits are universally promoted as healthy. Over the past few decades, the number of studies proposing a relationship between fruit intake and [...] Read more.

The probability that fruit ingestion may protect human health is an intriguing vision and has been studied around the world. Therefore, fruits are universally promoted as healthy. Over the past few decades, the number of studies proposing a relationship between fruit intake and reduced risk of major chronic diseases has continued to grow. Fruits supply dietary fiber, and fiber intake is linked to a lower incidence of cardiovascular disease and obesity. Fruits also supply vitamins and minerals to the diet and are sources of phytochemicals that function as phytoestrogens, antioxidant and anti-inflammatory agents, and other protective mechanisms. So, this review aims to summarize recent knowledge and describe the most recent research regarding the health benefits of some selected red fruits. Full article

(This article belongs to the Section Plant Foods)

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12 pages, 1244 KiB

Open AccessEditor’s ChoiceReview

The Dual Nature of Amaranth—Functional Food and Potential Medicine

by Justyna Baraniak and Małgorzata Kania-Dobrowolska

Foods 2022, 11(4), 618; https://doi.org/10.3390/foods11040618 - 21 Feb 2022

Cited by 27 | Viewed by 5430

Abstract

The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products. Recently, amaranth has become an area of increasing scientific and industrial interest. This is [...] Read more.

The beneficial health-promoting properties of plants have been known to mankind for generations. Preparations from them are used to create recipes for dietary supplements, functional food, and medicinal products. Recently, amaranth has become an area of increasing scientific and industrial interest. This is due to its valuable biological properties, rich phytochemical composition, and wide pharmacological activity. Amaranth is a pseudo-cereal crop with a dual character, combining the features of food and health-promoting product. This paper briefly and concisely reviews the current information on the chemical composition of amaranth, the value of its supplementation, the status of amaranth as a food ingredient as well as its key biological and pharmacological activities. The beneficial biological properties of amaranth preparations described in this paper may be an incentive to conduct further in-depth scientific research in this field and also to promote the development of innovative technologies in the food and cosmetics industry with the use of this plant. Full article

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

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17 pages, 4093 KiB

Open AccessEditor’s ChoiceArticle

A Machine Learning Method for the Quantitative Detection of Adulterated Meat Using a MOS-Based E-Nose

by Changquan Huang and Yu Gu

Foods 2022, 11(4), 602; https://doi.org/10.3390/foods11040602 - 20 Feb 2022

Cited by 28 | Viewed by 3345

Abstract

Meat adulteration is a global problem which undermines market fairness and harms people with allergies or certain religious beliefs. In this study, a novel framework in which a one-dimensional convolutional neural network (1DCNN) serves as a backbone and a random forest regressor (RFR) [...] Read more.

Meat adulteration is a global problem which undermines market fairness and harms people with allergies or certain religious beliefs. In this study, a novel framework in which a one-dimensional convolutional neural network (1DCNN) serves as a backbone and a random forest regressor (RFR) serves as a regressor, named 1DCNN-RFR, is proposed for the quantitative detection of beef adulterated with pork using electronic nose (E-nose) data. The 1DCNN backbone extracted a sufficient number of features from a multichannel input matrix converted from the raw E-nose data. The RFR improved the regression performance due to its strong prediction ability. The effectiveness of the 1DCNN-RFR framework was verified by comparing it with four other models (support vector regression model (SVR), RFR, backpropagation neural network (BPNN), and 1DCNN). The proposed 1DCNN-RFR framework performed best in the quantitative detection of beef adulterated with pork. This study indicated that the proposed 1DCNN-RFR framework could be used as an effective tool for the quantitative detection of meat adulteration. Full article

(This article belongs to the Section Food Analytical Methods)

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19 pages, 1841 KiB

Open AccessEditor’s ChoiceReview

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

by Yali Yu, Xiaoyu Lu, Tiehua Zhang, Changhui Zhao, Shiyao Guan, Yiling Pu and Feng Gao

Foods 2022, 11(4), 601; https://doi.org/10.3390/foods11040601 - 19 Feb 2022

Cited by 41 | Viewed by 9444

Abstract

The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, [...] Read more.

The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction–acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production. Full article

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

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17 pages, 1137 KiB

Open AccessEditor’s ChoiceArticle

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

by Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, Aurora Cittadini, Paulo E. S. Munekata, Paulo C. B. Campagnol, Maria João Fraqueza, Pasquale De Palo and José M. Lorenzo

Foods 2022, 11(4), 596; https://doi.org/10.3390/foods11040596 - 18 Feb 2022

Cited by 21 | Viewed by 2676

Abstract

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 [...] Read more.

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties. Full article

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

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23 pages, 828 KiB

Open AccessEditor’s ChoiceReview

Functional Performance of Plant Proteins

by Kai Kai Ma, Maija Greis, Jiakai Lu, Alissa A. Nolden, David Julian McClements and Amanda J. Kinchla

Foods 2022, 11(4), 594; https://doi.org/10.3390/foods11040594 - 18 Feb 2022

Cited by 84 | Viewed by 13999

Abstract

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and [...] Read more.

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR). Full article

(This article belongs to the Special Issue Plant-Based Foodstuff: Recent Advances and Innovations in Food Technology)

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29 pages, 725 KiB

Open AccessEditor’s ChoiceReview

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

by Ianne Kong, Pascal Degraeve and Liew Phing Pui

Foods 2022, 11(4), 555; https://doi.org/10.3390/foods11040555 - 16 Feb 2022

Cited by 50 | Viewed by 6011

Abstract

Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the [...] Read more.

Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation. Full article

(This article belongs to the Special Issue Essential-Oil-Based Nanoformulations: An Efficient Technology to Boost the Antimicrobial Potential of Plant Essential Oils in Food Systems)

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18 pages, 1051 KiB

Open AccessEditor’s ChoiceReview

Aconitic Acid Recovery from Renewable Feedstock and Review of Chemical and Biological Applications

by Gillian O. Bruni and K. Thomas Klasson

Foods 2022, 11(4), 573; https://doi.org/10.3390/foods11040573 - 16 Feb 2022

Cited by 19 | Viewed by 3278

Abstract

Aconitic acid (propene-1,2,3-tricarboxylic acid) is the most prevalent 6-carbon organic acid that accumulates in sugarcane and sweet sorghum. As a top value-added chemical, aconitic acid may function as a chemical precursor or intermediate for high-value downstream industrial and biological applications. These downstream applications [...] Read more.

Aconitic acid (propene-1,2,3-tricarboxylic acid) is the most prevalent 6-carbon organic acid that accumulates in sugarcane and sweet sorghum. As a top value-added chemical, aconitic acid may function as a chemical precursor or intermediate for high-value downstream industrial and biological applications. These downstream applications include use as a bio-based plasticizer, cross-linker, and the formation of valuable and multi-functional polyesters that have also been used in tissue engineering. Aconitic acid also plays various biological roles within cells as an intermediate in the tricarboxylic acid cycle and in conferring unique survival advantages to some plants as an antifeedant, antifungal, and means of storing fixed pools of carbon. Aconitic acid has also been reported as a fermentation inhibitor, anti-inflammatory, and a potential nematicide. Since aconitic acid can be sustainably sourced from renewable, inexpensive sources such as sugarcane, molasses, and sweet sorghum syrup, there is enormous potential to provide multiple streams of additional income to the sugar industry through downstream industrial and biological applications that we discuss in this review. Full article

(This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts)

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13 pages, 1864 KiB

Open AccessEditor’s ChoiceArticle

Metabolomic Analysis Reveals Nutritional Diversity among Three Staple Crops and Three Fruits

by Yunxia Shi, Yanxiu Guo, Yuhui Wang, Mingyang Li, Kang Li, Xianqing Liu, Chuanying Fang and Jie Luo

Foods 2022, 11(4), 550; https://doi.org/10.3390/foods11040550 - 15 Feb 2022

Cited by 18 | Viewed by 2796

Abstract

More than 2 billion people worldwide are under threat of nutritional deficiency. Thus, an in-depth comprehension of the nutritional composition of staple crops and popular fruits is essential for health. Herein, we performed LC-MS-based non-targeted and targeted metabolome analyses with crops (including wheat, [...] Read more.

More than 2 billion people worldwide are under threat of nutritional deficiency. Thus, an in-depth comprehension of the nutritional composition of staple crops and popular fruits is essential for health. Herein, we performed LC-MS-based non-targeted and targeted metabolome analyses with crops (including wheat, rice, and corn) and fruits (including grape, banana, and mango). We detected a total of 2631 compounds by using non-targeted strategy and identified more than 260 nutrients. Our work discovered species-dependent accumulation of common present nutrients in crops and fruits. Although rice and wheat lack vitamins and amino acids, sweet corn was rich in most amino acids and vitamins. Among the three fruits, mango had more vitamins and amino acids than grape and banana. Grape and banana provided sufficient 5-methyltetrahydrofolate and vitamin B6, respectively. Moreover, rice and grape had a high content of flavonoids. In addition, the three crops contained more lipids than fruits. Furthermore, we also identified species-specific metabolites. The crops yielded 11 specific metabolites, including flavonoids, lipids, and others. Meanwhile, most fruit-specific nutrients were flavonoids. Our work discovered the complementary pattern of essential nutrients in crops and fruits, which provides metabolomic evidence for a healthy diet. Full article

(This article belongs to the Special Issue Omics Technologies in Food Science)

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18 pages, 1136 KiB

Open AccessEditor’s ChoiceReview

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

by Irene Martín, Alicia Rodríguez, Josué Delgado and Juan J. Córdoba

Foods 2022, 11(4), 542; https://doi.org/10.3390/foods11040542 - 14 Feb 2022

Cited by 27 | Viewed by 4407

Abstract

Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial [...] Read more.

Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial system could be a promising tool to control this pathogen in RTE meat and dairy products. This review provides an up to date about the strategies of use of LAB and their metabolites in RTE meat products and dairy foods by selecting the most appropriate strains, by analysing the mechanism by which they inhibit L. monocytogenes and methods of effective application of LAB, and their metabolites in these kinds of products to control this pathogen throughout the processing and storage. The selection of LAB with anti-L. monocytogenes activity allows to dispose of effective strains in meat and dairy-ripened products, achieving reductions form 2–5 logarithmic cycles of this pathogen throughout the ripening process. The combination of selected LAB strains with antimicrobial compounds, such as acid/sodium lactate and other strategies, as the active packaging could be the next future innovation for eliminating risk of L. monocytogenes in meat and dairy-ripened products. Full article

(This article belongs to the Special Issue Biotechnology Approaches in Food Preservation and Food Safety)

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15 pages, 608 KiB

Open AccessEditor’s ChoiceReview

Maillard Reaction Induced Changes in Allergenicity of Food

by Jingkun Gou, Rui Liang, Houjin Huang and Xiaojuan Ma

Foods 2022, 11(4), 530; https://doi.org/10.3390/foods11040530 - 12 Feb 2022

Cited by 19 | Viewed by 3113

Abstract

Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic [...] Read more.

Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic foods. Among the processing methods, the Maillard reaction (MR) is popular because neither special chemical materials nor sophisticated equipment is needed. MR may affect the allergenicity of proteins by disrupting the conformational epitope, disclosing the hidden epitope, masking the linear epitope, and/or forming a new epitope. Changes in the allergenicity of foods after processing are affected by various factors, such as the characteristics of the allergen, the processing parameters, and the processing matrix, and they are therefore variable and difficult to predict. This paper reviews the effects of MR on the allergenicity of each allergen group from common allergenic foods. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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16 pages, 2576 KiB

Open AccessEditor’s ChoiceArticle

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

by Alice Gruppi, Maria Dermiki, Giorgia Spigno and Richard J. FitzGerald

Foods 2022, 11(4), 516; https://doi.org/10.3390/foods11040516 - 11 Feb 2022

Cited by 18 | Viewed by 3472

Abstract

This study determined the physicochemical properties (apparent viscosity (η_app), turbidity (A_550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and [...] Read more.

This study determined the physicochemical properties (apparent viscosity (η_app), turbidity (A_550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and Prolyve™ at 50 °C, pH 7.0 for 1 and 4 h, before and after heat inactivation (80 °C for 10 min). The degree of hydrolysis (DH) increased with incubation time, giving values of 6.56%, 8.17% and 9.48%, following 1 h hydrolysis of WPC, MPC and NaCN with Debitrase HYW20™, and 12.04%, 15.74% and 17.78%, respectively, following 4 h incubation. These DHs were significantly higher compared to those obtained following 4 h incubation with Prolyve™. Hydrolysis with Debitrase HYW20™ gave >40% of peptides with molecular masses < 1 kDa for all substrates, which was higher than the value obtained following hydrolysis with Prolyve™. The effect of hydrolysis on the physicochemical properties was substrate dependent, since η_app decreased in WPC and NaCN hydrolysates, particle size decreased for all the substrates, with aggregate formation for MPC, and turbidity decreased in WPC and MPC hydrolysates, while it increased in NaCN hydrolysates. The physical properties of the hydrolysates were influenced by the enzyme thermal inactivation step in a DH-dependent manner, with no significant effect on turbidity and viscosity for hydrolysates at higher DHs. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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13 pages, 793 KiB

Open AccessEditor’s ChoiceArticle

The Impact of COVID-19 on Food Consumption and Dietary Quality of Rural Households in China

by Xu Tian, Ying Zhou and Hui Wang

Foods 2022, 11(4), 510; https://doi.org/10.3390/foods11040510 - 10 Feb 2022

Cited by 15 | Viewed by 2879

Abstract

The COVID-19 pandemic disrupted the food supply chain and thus threatened the food security of many people, while the impact of the pandemic on food consumption of people living in rural areas is still unknown. This study filled in the research gaps by [...] Read more.

The COVID-19 pandemic disrupted the food supply chain and thus threatened the food security of many people, while the impact of the pandemic on food consumption of people living in rural areas is still unknown. This study filled in the research gaps by employing a three-wave food consumption survey from 2019 to 2021 conducted in rural China. We adopted a random effect model and Poisson regression to quantify the short-run and long-run impacts of COVID-19 on rural households’ food consumption and dietary quality. We found that rural households increased the consumption of vegetables, aquaculture products and legumes in the short-run, and these changes in consumption behavior even lasted 1 year after lockdown was lifted. However, the positive impact was much smaller in households not engaged in agricultural production. In addition, our results showed that COVID-19 decreased dietary diversity but increased dietary quality for households still engaged in food-related agriculture production. Our study indicated that COVID-19 did not threaten the food security status of rural families in China. On the contrary, rural families, particularly those still engaged in agricultural production, increased the consumption of several foods to strengthen their resistance against the virus. Full article

(This article belongs to the Special Issue Food Consumption Behavior during the COVID-19 Pandemic)

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19 pages, 1206 KiB

Open AccessEditor’s ChoiceReview

The Extraction of β-Carotene from Microalgae for Testing Their Health Benefits

by Jing Wang, Xinge Hu, Junbin Chen, Tiannan Wang, Xianju Huang and Guoxun Chen

Foods 2022, 11(4), 502; https://doi.org/10.3390/foods11040502 - 10 Feb 2022

Cited by 26 | Viewed by 5801

Abstract

β-carotene, a member of the carotenoid family, is a provitamin A, and can be converted into vitamin A (retinol), which plays essential roles in the regulation of physiological functions in animal bodies. Microalgae synthesize a variety of carotenoids including β-carotene and are a [...] Read more.

β-carotene, a member of the carotenoid family, is a provitamin A, and can be converted into vitamin A (retinol), which plays essential roles in the regulation of physiological functions in animal bodies. Microalgae synthesize a variety of carotenoids including β-carotene and are a rich source of natural β-carotene. This has attracted the attention of researchers in academia and the biotech industry. Methods to enrich or purify β-carotene from microalgae have been investigated, and experiments to understand the biological functions of microalgae products containing β-carotene have been conducted. To better understand the use of microalgae to produce β-carotene and other carotenoids, we have searched PubMed in August 2021 for the recent studies that are focused on microalgae carotenoid content, the extraction methods to produce β-carotene from microalgae, and the bioactivities of β-carotene from microalgae. Articles published in peer-reviewed scientific journals were identified, screened, and summarized here. So far, various types and amounts of carotenoids have been identified and extracted in different types of microalgae. Diverse methods have been developed overtime to extract β-carotene efficiently and practically from microalgae for mass production. It appears that methods have been developed to simplify the steps and extract β-carotene directly and efficiently. Multiple studies have shown that extracts or whole organism of microalgae containing β-carotene have activities to promote lifespan in lab animals and reduce oxidative stress in culture cells, etc. Nevertheless, more studies are warranted to study the health benefits and functional mechanisms of β-carotene in these microalgae extracts, which may benefit human and animal health in the future. Full article

(This article belongs to the Special Issue Research and Product Development of Microalgae for Food and Human Health)

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18 pages, 1181 KiB

Open AccessEditor’s ChoiceReview

Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

by N. A. Nanje Gowda, Kaliramesh Siliveru, P. V. Vara Prasad, Yogita Bhatt, B. P. Netravati and Chennappa Gurikar

Foods 2022, 11(4), 499; https://doi.org/10.3390/foods11040499 - 09 Feb 2022

Cited by 44 | Viewed by 16294

Abstract

Globally, billions of people are experiencing food insecurity and malnutrition. The United Nations has set a global target to end hunger by 2030, but we are far from reaching it. Over the decade, climate change, population growth and economic slowdown have impacted food [...] Read more.

Globally, billions of people are experiencing food insecurity and malnutrition. The United Nations has set a global target to end hunger by 2030, but we are far from reaching it. Over the decade, climate change, population growth and economic slowdown have impacted food security. Many countries are facing the challenge of both undernutrition and over nutrition. Thus, there is a need to transform the food system to achieve food and nutrition security. One of the ways to reach closer to our goal is to provide an affordable healthy and nutritious diet to all. Millets, the nutri-cereals, have the potential to play a crucial role in the fight against food insecurity and malnutrition. Nutri-cereals are an abundant source of essential macro- and micronutrients, carbohydrates, protein, dietary fiber, lipids, and phytochemicals. The nutrient content and digestibility of millets are significantly influenced by the processing techniques. This review article highlights the nutritional characteristics and processing of Indian millets, viz. foxtail, kodo, proso, little, and pearl millets. It also envisages the effect of traditional and modern processing techniques on millet’s nutritional properties. An extensive literature review was conducted using the research and review articles related to processing techniques of millets such as fermentation, germination, dehulling, extrusion, cooking, puffing, popping, malting, milling, etc. Germination and fermentation showed a positive improvement in the overall nutritional characteristics of millets, whereas excessive dehulling, polishing, and milling resulted in reduction of the dietary fiber and micronutrients. Understanding the changes happening in the nutrient value of millets due to processing can help the food industry, researchers, and consumers select a suitable processing technique to optimize the nutrient value, increase the bioavailability of nutrients, and help combat food and nutrition security. Full article

(This article belongs to the Special Issue Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity)

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12 pages, 2173 KiB

Open AccessEditor’s ChoiceArticle

Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches

by Xiaowen Pi, Yuxue Sun, Xiaomin Deng, Dawei Xin, Jianjun Cheng and Mingruo Guo

Foods 2022, 11(3), 479; https://doi.org/10.3390/foods11030479 - 07 Feb 2022

Cited by 10 | Viewed by 1976

Abstract

The study investigated the changes in IgE binding capacity, protein profiles and peptide compositions after soybeans were boiled and autoclaved. The results of ELISA showed that the IgE binding capacity of soybean was reduced by 69.3% and 88.9% after boiling and autoclaving, respectively. [...] Read more.

The study investigated the changes in IgE binding capacity, protein profiles and peptide compositions after soybeans were boiled and autoclaved. The results of ELISA showed that the IgE binding capacity of soybean was reduced by 69.3% and 88.9% after boiling and autoclaving, respectively. Above 43 and 10 kDa proteins disappeared in boiled and autoclaved soybeans from SDS-PAGE, respectively. A Venn diagram and heat map showed that there was no change in allergen types and a reduction in allergen contents in the boiled and autoclaved soybeans. The changes in peptide compositions were also observed in the boiled and autoclaved soybeans through Venn diagram, PCA and heat map. LC/MS-MS and peptide mapping analysis demonstrated that boiling and autoclaving masked many epitopes in Gly m 4 and Gly m 5, such as ALVTDADNVIPK, SVENVEGNGGPGTIKK and KITFLEDGETK of Gly m 4 and VEKEECEEGEIPRPRPRPQHPER of Gly m 5, resulting in a reduction of IgE binding capacity in the extracted proteins. By contrast, the exposure of many epitopes in Gly m 6 was observed in boiled and autoclaved soybeans, which might be mainly responsible for the existing IgE binding capacity in the treated soybean proteins. Interestingly, the IgE binding capacity of soybeans showed a positive correlation with the total contents and number of peptides in Gly m 4–Gly m 6. Full article

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

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18 pages, 9535 KiB

Open AccessEditor’s ChoiceReview

Gluten-Free Bread and Bakery Products Technology

by Zuzana Šmídová and Jana Rysová

Foods 2022, 11(3), 480; https://doi.org/10.3390/foods11030480 - 07 Feb 2022

Cited by 40 | Viewed by 16911

Abstract

Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free [...] Read more.

Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products. Full article

(This article belongs to the Special Issue Scientific Insights and Technological Advances in Gluten Free Products Development)

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15 pages, 1840 KiB

Open AccessEditor’s ChoiceArticle

The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens

by Shaolin Deng, Tong Xing, Chunbao Li, Xinglian Xu and Guanghong Zhou

Foods 2022, 11(3), 483; https://doi.org/10.3390/foods11030483 - 07 Feb 2022

Cited by 20 | Viewed by 2908

Abstract

Indigenous chickens possess desirable characteristics and account for considerable proportions of the total chicken production in China. The current study examined the growth performance, carcass characteristics and muscle metabolites among a crossbred broiler and two indigenous, yellow-feathered chickens (Mahuang and Tuer) with different [...] Read more.

Indigenous chickens possess desirable characteristics and account for considerable proportions of the total chicken production in China. The current study examined the growth performance, carcass characteristics and muscle metabolites among a crossbred broiler and two indigenous, yellow-feathered chickens (Mahuang and Tuer) with different ages (60 and 75 days). Results indicated that the crossbred broiler had better feed efficiency, higher breast and thigh muscle yield, as well as a lower abdominal fat percentage than Mahuang and Tuer chickens (p < 0.05). Gas chromatography–mass spectrometry-based metabolomics and multivariate analysis revealed sugars, amino acids and organic acids were the predominant metabolites that differed among the three chicken breeds. Growth performance and carcass traits of yellow-feathered chickens exhibited significant differences with the extension of the feeding period (p < 0.05). Moreover, differential metabolites reflected altered aminoacyl-tRNA biosynthesis, ATP-binding cassette transporters, pantothenate and CoA biosynthesis, as well as glutathione metabolism in yellow-feathered chickens affected by age. Collectively, this study contributes to a deeper understanding of the production efficiency and chemical composition of precursor flavor in Chinese indigenous, yellow-feathered chicken. Full article

(This article belongs to the Special Issue Advances in Flavor of Meat and Meat Products)

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17 pages, 3129 KiB

Open AccessEditor’s ChoiceArticle

3D Printing of Textured Soft Hybrid Meat Analogues

by Tianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata, Hiroaki Aoyama and Jaspreet Singh

Foods 2022, 11(3), 478; https://doi.org/10.3390/foods11030478 - 06 Feb 2022

Cited by 32 | Viewed by 6698

Abstract

Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next generation meat analogue prepared by the co-processing of both [...] Read more.

Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next generation meat analogue prepared by the co-processing of both plant and animal protein ingredients at different ratios and is considered to be nutritionally superior to the currently available plant-only meat analogues. Three-dimensional (3D) printing technology is becoming increasingly popular in food processing. Three-dimensional food printing involves the modification of food structures, which leads to the creation of soft food. Currently, there is no available research on 3D printing of meat analogues. This study was carried out to create plant and animal protein-based formulations for 3D printing of hybrid meat analogues with soft textures. Pea protein isolate (PPI) and chicken mince were selected as the main plant protein and meat sources, respectively, for 3D printing tests. Then, rheology and forward extrusion tests were carried out on these selected samples to obtain a basic understanding of their potential printability. Afterwards, extrusion-based 3D printing was conducted to print a 3D chicken nugget shape. The addition of 20% chicken mince paste to PPI based paste achieved better printability and fibre structure. Full article

(This article belongs to the Special Issue Processing Foods to Design Structures for Optimal Functionality)

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