Foods

Editorial

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4 pages, 212 KiB

Open AccessEditorial

Food Innovation as a Means of Developing Healthier and More Sustainable Foods

by Adrián Rabadán, Roberto Nieto and Rodolfo Bernabéu

Foods 2021, 10(9), 2069; https://doi.org/10.3390/foods10092069 - 1 Sep 2021

Cited by 8 | Viewed by 7678

Abstract

The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating [...] Read more.

The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower number of inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of so-called “consumer food neophobia”. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

Research

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12 pages, 2824 KiB

Open AccessArticle

Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch))

by Lourdes Melisa Rábago-Panduro, Mariana Morales-de la Peña, María Paz Romero-Fabregat, Olga Martín-Belloso and Jorge Welti-Chanes

Foods 2021, 10(7), 1541; https://doi.org/10.3390/foods10071541 - 3 Jul 2021

Cited by 13 | Viewed by 2327

Abstract

Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEY_TOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry [...] Read more.

Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEY_TOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEY_TOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEY_TOTAL of soaked and PEF-treated kernels were 76.5–83.0 and 79.8–85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0–43.5% and AC by 21.8–24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEY_TOTAL when it is applied to dry pecan nuts, demonstrating that kernelsʹ moisture, oil content and microstructure play an important role in the effectiveness of PEF. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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14 pages, 1059 KiB

Open AccessArticle

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

by Elena M. Gómez-Sáez, Natalia Moratalla-López, Gonzalo L. Alonso and Herminia Vergara

Foods 2021, 10(7), 1506; https://doi.org/10.3390/foods10071506 - 29 Jun 2021

Cited by 3 | Viewed by 1920

Abstract

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial [...] Read more.

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001). Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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10 pages, 287 KiB

Open AccessArticle

Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine

by Adrián Rabadán

Foods 2021, 10(6), 1363; https://doi.org/10.3390/foods10061363 - 12 Jun 2021

Cited by 21 | Viewed by 3347

Abstract

Food innovation is crucial for food companies in order to produce healthier, safer, and more convenient foods. However, there is a segment of consumers reluctant to accept new foods. This attitude is even more important when those novelties are developed in products such [...] Read more.

Food innovation is crucial for food companies in order to produce healthier, safer, and more convenient foods. However, there is a segment of consumers reluctant to accept new foods. This attitude is even more important when those novelties are developed in products such as wine that have habitually relied on heritage and traditional production as their main competitive advantage. In this study, consumer attitudes toward innovation in the wine industry were evaluated by simultaneously considering product neophobia and process neophobia. Based upon a sample of 400 personal interviews with Spanish wine consumers, the results showed that these two aspects of neophobia were uncorrelated, meaning they are useful to measure different aspects of general food neophobia. Cluster analysis showed that four different segments of consumers exist, with different attitudes toward technological innovation in the wine industry. The consumer segment that shows the most positive attitudes toward wine innovation (product and process innovation) is that with the highest income and highest level of education. Moreover, greater involvement with the product (wine) results in lower product neophobia. Therefore, future studies should consider product involvement and exposure to cultural diversity as essential factors when evaluating food neophobia. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

9 pages, 923 KiB

Open AccessArticle

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

by Elena Martínez, Rita García-Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez and José E. Pardo

Foods 2021, 10(6), 1213; https://doi.org/10.3390/foods10061213 - 27 May 2021

Cited by 24 | Viewed by 4356

Abstract

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, [...] Read more.

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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16 pages, 4682 KiB

Open AccessArticle

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

by Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí and Noelia Betoret

Foods 2021, 10(4), 817; https://doi.org/10.3390/foods10040817 - 9 Apr 2021

Cited by 6 | Viewed by 2258

Abstract

Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids [...] Read more.

Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography—mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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13 pages, 555 KiB

Open AccessArticle

Willingness to Pay for Enhanced Mandatory Labelling of Genetically Modified Soybean Oil: Evidence from a Choice Experiment in China

by Mingyang Zhang, Yubing Fan, Jingxia Cao, Lijun Chen and Chao Chen

Foods 2021, 10(4), 736; https://doi.org/10.3390/foods10040736 - 30 Mar 2021

Cited by 6 | Viewed by 2694

Abstract

This study investigates consumers’ preferences for mandatory labelling conveying the health and safety attributes of genetically modified soybean oil. The enhanced mandatory labelling includes allergen presence labelling, nutrient and compositional change labelling and traceability codes. The data were collected from a consumer survey [...] Read more.

This study investigates consumers’ preferences for mandatory labelling conveying the health and safety attributes of genetically modified soybean oil. The enhanced mandatory labelling includes allergen presence labelling, nutrient and compositional change labelling and traceability codes. The data were collected from a consumer survey in the eastern, central and western regions of China, with a total sample size of 804 respondents. We evaluated consumer willingness to pay (WTP) for enhanced mandatory labelling using a choice experiment approach. The results show that Chinese consumers are most favorable to traceability codes with a WTP of RMB 8.92, followed by allergen presences labelling, with RMB 6.57. Eastern consumers would like to pay a higher premium for the three types of enhanced mandatory labelling information, while central consumers only show a positive preference for traceability codes. The results imply that the efforts and policy strategies for enhanced mandatory labelling will benefit residents. Further studies can be expended to other genetically modified (GM) foods. This study provides information for the agency to improve mandatory GM food labelling management. This paper contributes to the growing body of the GM food literature by explicitly investigating consumer preference and WTP for mandatory labelling conveying the health and safety attributes of the GM foods. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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20 pages, 1277 KiB

Open AccessArticle

Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic

by Margarita Brugarolas, Laura Martínez-Carrasco, Adrián Rabadán and Rodolfo Bernabéu

Foods 2020, 9(12), 1821; https://doi.org/10.3390/foods9121821 - 8 Dec 2020

Cited by 18 | Viewed by 3885

Abstract

Health, financial, and social crises cause variations in the buying behaviour of food consumers as well as in the value they assign to food attributes and the place of purchase, leading to consumers with profiles that are more susceptible to these changes than [...] Read more.

Health, financial, and social crises cause variations in the buying behaviour of food consumers as well as in the value they assign to food attributes and the place of purchase, leading to consumers with profiles that are more susceptible to these changes than others. Thus, it was observed that 61.4% of consumers modified their buying behaviour at the onset of the COVID-19 pandemic, with those who modified it the most being the people who stockpiled the most food and went panic buying more often. This has made it possible to establish the profile of different significant consumer segments, and as a response, food production/distribution companies can implement different innovative strategies aimed at decreasing the impact of stockpiling and, therefore, the shortage of food. The possible strategies that companies can put into effect are creating a stock of non-perishable foods, increasing production capabilities in a sustainable way and, especially in light of the results obtained, boost the online sale and distribution of foods, with the goal of decreasing the amount of people in shops (which decreases the spreading of the pandemic and favours health) and preventing consumers from observing possible circumstantial shortages that would only encourage stockpiling and panic buying, even among consumers who have not changed their buying behaviour. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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14 pages, 1579 KiB

Open AccessArticle

Crocetin Isolated from the Natural Food Colorant Saffron Reduces Intracellular Fat in 3T3-L1 Adipocytes

by Elena Jiménez-Ortega, Aitana Braza-Boïls, Miguel Burgos, Natalia Moratalla-López, Manuel Vicente, Gonzalo L. Alonso, Eduardo Nava and Sílvia Llorens

Foods 2020, 9(11), 1648; https://doi.org/10.3390/foods9111648 - 12 Nov 2020

Cited by 8 | Viewed by 2971

Abstract

Saffron, as a food colorant, has been displaced by low-cost synthetic dyes. These have unhealthy properties; thus, their replacement with natural food colorants is an emerging trend. Obesity is a worldwide health problem due to its associated comorbidities. Crocetin esters (crocins) are responsible [...] Read more.

Saffron, as a food colorant, has been displaced by low-cost synthetic dyes. These have unhealthy properties; thus, their replacement with natural food colorants is an emerging trend. Obesity is a worldwide health problem due to its associated comorbidities. Crocetin esters (crocins) are responsible for the red saffron color. Crocetin (CCT) exhibits healthful properties. We aimed to broaden the existing knowledge on the health properties of CCT isolated from saffron, to facilitate its consideration as a healthy natural food colorant in the future. We evaluated the ability of CCT (1 and 5 μM) to reduce lipid accumulation during the differentiation of 3T3-L1 preadipocytes. Intracellular fat was quantified by Oil Red O staining. CTT cytotoxicity was measured using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The number and size of lipid droplets were analyzed using WimLipid software. The expression of adipogenic genes (CCAAT/enhancer-binding protein (C/EBPβ, C/EBPδ, C/EBPα), and peroxisome proliferator-activated receptor γ (PPARγ)) was analyzed using quantitative real-time PCR (qRT-PCR). CCT 5 μM decreased intracellular fat by 22.6%, without affecting viability or lipid droplet generation, via a decrease in C/EBPα expression, implicated in lipid accumulation. Thus, CCT is a potential candidate to be included in dietary therapies aimed at reversing adipose tissue accumulation in obesity. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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11 pages, 444 KiB

Open AccessArticle

From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils

by Adrián Rabadán, M. Antónia Nunes, Silvia M. F. Bessada, José E. Pardo, M. Beatriz P. P. Oliveira and Manuel Álvarez-Ortí

Foods 2020, 9(10), 1341; https://doi.org/10.3390/foods9101341 - 23 Sep 2020

Cited by 19 | Viewed by 4587

Abstract

Fruit-processing industries annually discard large volumes of fruit by-products. Thousands of tons of melon seeds could be recovered through the year from melon production. These seeds are an excellent source of vegetable oil with significant health-promoting properties due to their unsaturated fatty acid [...] Read more.

Fruit-processing industries annually discard large volumes of fruit by-products. Thousands of tons of melon seeds could be recovered through the year from melon production. These seeds are an excellent source of vegetable oil with significant health-promoting properties due to their unsaturated fatty acid profile and high content of specific bioactive compounds. However, little information exists about the influence of melon cultivars and oil-extraction methods on oil characteristics. In this study, oils from nine different melon cultivars were evaluated. Additionally, two oil-extraction methods (screw and hydraulic press) were studied. Results showed that melon seeds may be used as a novel source of healthy oils. Higher-quality oils were obtained with the hydraulic press; however, low yields reduced industrial interest in this method. Oils extracted from the different cultivars showed high variability in the content of linoleic (51–69%) and oleic (15–34%) acids. Regarding vitamin E, γ-tocopherol was the main isoform found in melon-seed oils (99.81–456.73 mg/kg), followed by α- and δ-tocopherols. Significant concentrations of tocotrienols (α, β, and γ) were also found. Although all cultivars showed positive attributes, principal-component analysis (PCA) showed that Honey Dew and Blanco de Ribatejo could be specifically considered as a potential source of polyunsaturated oils with high concentrations of vitamin E. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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Review

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26 pages, 717 KiB

Open AccessFeature PaperReview

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

by José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán and José E. Pardo

Foods 2020, 9(11), 1646; https://doi.org/10.3390/foods9111646 - 11 Nov 2020

Cited by 33 | Viewed by 4088

Abstract

This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel [...] Read more.

This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4–35.1%), in which the globulin–albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14–28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found. Full article

(This article belongs to the Special Issue Food Innovation as a Means of Developing Healthier and More Sustainable Foods)

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