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Foods
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Foods: New Perspectives
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Foods: New Perspectives

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (15 August 2021) | Viewed by 17591

Special Issue Editors

Prof. Dr. Antonello Santini

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Guest Editor
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
Interests: food chemistry; safety; food safety; nutraceuticals; nanonutraceuticals; recovery from byproducts of the food industry; food contaminants; food supplements; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Giacomo Dugo

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Guest Editor
Department of Biomedical Science, Food Chemistry Section, University of Messina, Piazza Pugliatti, 1 – 98122 Messina, Italy
Dr. Nicola Cicero

E-Mail Website
Guest Editor
Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
Interests: food chemistry; food contaminants; fermentation chemistry; safety and health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Foods are complex matrices, and their study is based on multidisciplinary approaches involving different expertises and knowledge, especially when considering the safe reuse of waste/by-products from animal and vegetal origin in view of a circular and sustainable economy.
Chemical, physical and microbiological methods and techniques are used to transform raw ingredients into food and other forms, providing nutrients and added value formulations based on the micronutrients present in the original food matrices.
This Special Issue is dedicated to all the different aspects of food matrices, ranging from analysis to safety, from food traceability to novel resources for functional food, food supplements and nutraceuticals.
The sustainabile and efficient recovery of active compounds from food matrices represents a worlwide novel challenge for research. Additionally, reusing food matrices is a key element in achieveing the vision of a circular economy which is sustainable, adds value to food products, and is environmentally friendly.
The new frontiers in food analysis as well as the use of new approaches for novel formulations and the delivery of nutrients (e.g., nanotechnology), impact on several aspects of food science and represent great global challenges for the future. Of particular note, are novel foods and novel food supplements and nutraceuticals which may potenitally have an impact on health.
The roles and perspective uses of novel foods in human health, examined from different angles, ranging from analytical aspects to clinical trials and from efficacy studies to the beneficial effects on health, are among the hot topics in food research and form the point of focus for this Special Issue.
It is our privilege to invite you to contribute up to date research results to this wide area as part of this Special Issue of Foods, which will report on results at the frontier of food research.

Prof. Dr. Antonello Santini
Prof. Dr. Giacomo Dugo
Dr. Nicola Cicero
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food composition and quality
  • traceability
  • natural compounds
  • food traceability
  • food analysis
  • innovative analytical techniques
  • nutraceuticals and botanicals
  • nanotechnology and food
  • food contamination
  • food safety
  • reuse of food waste
  • novel resources for functional foods
  • novel foods
  • regulation
  • health

Published Papers (4 papers)

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Research

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14 pages, 10625 KiB  
Article
Characterization and Determination of Nanoparticles in Commercial Processed Foods
by Jin Yu, Ye-Rin Jeon, Ye-Hyun Kim, Eun-Been Jung and Soo-Jin Choi
Foods 2021, 10(9), 2020; https://doi.org/10.3390/foods10092020 - 28 Aug 2021
Cited by 3 | Viewed by 2053
Abstract
A wide variety of foods manufactured by nanotechnology are commercially available on the market and labeled as nanoproducts. However, it is challenging to determine the presence of nanoparticles (NPs) in complex food matrices and processed foods. In this study, top-down-approach-produced (TD)-NP products and [...] Read more.
A wide variety of foods manufactured by nanotechnology are commercially available on the market and labeled as nanoproducts. However, it is challenging to determine the presence of nanoparticles (NPs) in complex food matrices and processed foods. In this study, top-down-approach-produced (TD)-NP products and nanobubble waters (NBWs) were chosen as representative powdered and liquid nanoproducts, respectively. The characterization and determination of NPs in TD-NP products and NBWs were carried out by measuring constituent particle sizes, hydrodynamic diameters, zeta potentials, and surface chemistry. The results show that most NBWs had different characteristics compared with those of conventional sparkling waters, but nanobubbles were unstable during storage. On the other hand, powdered TD-NP products were found to be highly aggregated, and the constituent particle sizes less than 100 nm were remarkably observed after dispersion compared with counterpart conventional bulk-sized products by scanning electron microscopy at low acceleration voltage and cryogenic transmission electron microscopy. The differences in chemical composition and chemical state between TD-NPs and their counterpart conventional bulk products were also found by X-ray photoelectron spectroscopy. These findings will provide basic information about the presence of NPs in nano-labeled products and be useful to understand and predict the potential toxicity of NPs applied to the food industry. Full article
(This article belongs to the Special Issue Foods: New Perspectives)
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18 pages, 987 KiB  
Article
Elevated Concentrations of Metal(loids) in Seaweed and the Concomitant Exposure to Humans
by Mayeen Uddin Khandaker, Nwokoma Oliver Chijioke, Nurul’ Adillah Binti Heffny, David A. Bradley, Abdullah Alsubaie, Abdelmoneim Sulieman, Mohammad Rashed I. Faruque, M. I. Sayyed and K. S. Al-mugren
Foods 2021, 10(2), 381; https://doi.org/10.3390/foods10020381 - 10 Feb 2021
Cited by 32 | Viewed by 4121
Abstract
While the consumption of seaweed and seaweed-based products is very common amongst East Asian nations, forming a notable component of the daily diet, relatively very few studies have concerned the concentrations of heavy metals in these together with potential effects on human health. [...] Read more.
While the consumption of seaweed and seaweed-based products is very common amongst East Asian nations, forming a notable component of the daily diet, relatively very few studies have concerned the concentrations of heavy metals in these together with potential effects on human health. The present study analyses the concentrations of 17 elements in locally resourced seaweed, also assessing potential noncarcinogenic and carcinogenic risks. The samples were ground, homogenized, and quantified using the ICP-OES technique. It has been found that the essential elements K, Ca, Mg, Zn, and Na typically show concentrations somewhat greater than a number of potentially toxic metals, in particular, Cd, Pb, Ag, and As, with exceptions being Ni, Cr-VI, and Si. Statistical analysis indicates all of the latter to have similar origin, with increased concentration of these metals within the marine ecosystem. While the daily estimated intake of most metals is seen to be within the daily dietary allowance level recommended by various international organizations, the noncarcinogenic risk shows a value greater than unity, estimated via the hazard quotient. This indicates a potential for adverse effects to health arising from consumption of the sampled seaweed. The carcinogenic risk resulting from nonessential elements shows values greater than the United States Environmental Protection Agency (US-EPA) reference limit of 10−4. Considering the nonbiodegradability of heavy metals and metalloids and their potential accumulation in seaweed, there is need for critical examination of metal levels in the seaweeds obtained from the present study locations, together with the introduction of practices of removal of heavy metals via bio-adsorbent techniques. Full article
(This article belongs to the Special Issue Foods: New Perspectives)
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11 pages, 580 KiB  
Article
Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization
by Vita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, Amalia Conte and Maria Grazia Melilli
Foods 2021, 10(1), 4; https://doi.org/10.3390/foods10010004 - 22 Dec 2020
Cited by 15 | Viewed by 3681
Abstract
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of [...] Read more.
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose. Full article
(This article belongs to the Special Issue Foods: New Perspectives)
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Review

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19 pages, 758 KiB  
Review
Probiotics as a Possible Strategy for the Prevention and Treatment of Allergies. A Narrative Review
by Aroa Lopez-Santamarina, Esther Gonzalez Gonzalez, Alexandre Lamas, Alicia del Carmen Mondragon, Patricia Regal and Jose Manuel Miranda
Foods 2021, 10(4), 701; https://doi.org/10.3390/foods10040701 - 25 Mar 2021
Cited by 39 | Viewed by 6503
Abstract
Allergies are an increasing global public health concern, especially for children and people living in urban environments. Allergies impair the quality of life of those who suffer from them, and for this reason, alternatives for the treatment of allergic diseases or reduction in [...] Read more.
Allergies are an increasing global public health concern, especially for children and people living in urban environments. Allergies impair the quality of life of those who suffer from them, and for this reason, alternatives for the treatment of allergic diseases or reduction in their symptoms are being sought. The main objective of this study was to compile the studies carried out on probiotics as a possible therapy for allergies. The most studied allergies on which probiotics have been shown to have a beneficial effect are rhinitis, asthma, and atopic dermatitis. Most studies have studied the administration of Lactobacillus and Bifidobacterium spp. in children and have shown beneficial effects, such as a reduction in hyperreactivity and inflammation caused by allergens and a decrease in cytokine release, among other beneficial effects. In the case of children, no clear beneficial effects were found in several studies, and the potential risk from the use of some opportunistic bacteria, such as probiotics, seems controversial. In the studies that reported beneficial results, these effects were found to make allergy symptoms less aggressive, thus reducing morbidity in allergy sufferers. The different effects of the same probiotic bacteria on different patients seem to reinforce the idea that the efficacy of probiotics is dependent on the microbial species or strain, its derived metabolites and byproducts, and the gut microbiota eubiosis of the patient. This study is relevant in the context of allergic diseases, as it provides a broader understanding of new alternatives for the treatment of allergies, both in children, who are the main sufferers, and adults, showing that probiotics, in some cases, reduce the symptoms and severity of such diseases. Full article
(This article belongs to the Special Issue Foods: New Perspectives)
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