Foods

11 pages, 1490 KB

Open AccessArticle

Determination of Mycotoxins in Dried Fruits Using LC-MS/MS—A Sample Homogeneity, Troubleshooting and Confirmation of Identity Study

by Kai Zhang, Steven Tan and David Xu

Foods 2022, 11(6), 894; https://doi.org/10.3390/foods11060894 - 21 Mar 2022

Cited by 14 | Viewed by 5444

Abstract

To monitor co-exposure to toxic mycotoxins in dried fruits, it is advantageous to simultaneously determine multiple mycotoxins using a single extraction and liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis. In this study, we applied a stable isotope dilution and LC-MS/MS method to [...] Read more.

To monitor co-exposure to toxic mycotoxins in dried fruits, it is advantageous to simultaneously determine multiple mycotoxins using a single extraction and liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis. In this study, we applied a stable isotope dilution and LC-MS/MS method to multi-mycotoxin analysis in dried fruits, selecting raisins, plums, figs, and cranberries for matrix extension. Samples were prepared using cryogenic grinding, followed by the fortification of carbon-13 (¹³C) uniformly labeled internal standards for twelve mycotoxins, and extraction using 50% acetonitrile. Homogeneity of prepared samples, defined as particle size Dv90 < 850 µm for the tested matrices, was characterized using a laser diffraction particle size analyzer, and reached using cryogenic grinding procedures. The majority of recoveries in the four matrices for aflatoxins and ochratoxin A spiked at 1–100 ng/g; fumonisins, T-2 toxin, HT-2 toxin, and zearalenone spiked at 10–1000 ng/g, ranged from 80 to 120% with relative standard deviations (RSDs) of <20%. Deoxynivalenol was not detected at 10 and 100 ng/g in plums, and additional troubleshooting procedures using liquid-liquid extraction (LLE), solid phase extraction (SPE), and elution gradient were evaluated to improve the detectability of the mycotoxin. Furthermore, we confirmed the identity of detected mycotoxins, ochratoxin A and deoxynivalenol, in incurred samples using enhanced product ion scans and spectral library matching. Full article

(This article belongs to the Special Issue Global Perspective on Mycotoxin Detection and Analysis: Reality and Expectation)

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18 pages, 2885 KB

Open AccessArticle

Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (Salmo salar)

by Rong Han, Jialing He, Yixuan Chen, Feng Li, Hu Shi and Yang Jiao

Foods 2022, 11(6), 893; https://doi.org/10.3390/foods11060893 - 21 Mar 2022

Cited by 11 | Viewed by 3754

Abstract

Salmon (Salmo salar) is a precious fish with high nutritional value, which is perishable when subjected to improper tempering processes before consumption. In traditional air and water tempering, the medium temperature of 10 °C is commonly used to guarantee a reasonable [...] Read more.

Salmon (Salmo salar) is a precious fish with high nutritional value, which is perishable when subjected to improper tempering processes before consumption. In traditional air and water tempering, the medium temperature of 10 °C is commonly used to guarantee a reasonable tempering time and product quality. Radio frequency tempering (RT) is a dielectric heating method, which has the advantage of uniform heating to ensure meat quality. The effects of radio frequency tempering (RT, 40.68 MHz, 400 W), water tempering (WT + 10 °C, 10 ± 0.5 °C), and air tempering (AT + 10 °C, 10 ± 1 °C) on the physiochemical properties of salmon fillets were investigated in this study. The quality of salmon fillets was evaluated in terms of drip loss, cooking loss, color, water migration and texture properties. Results showed that all tempering methods affected salmon fillet quality. The tempering times of WT + 10 °C and AT + 10 °C were 3.0 and 12.8 times longer than that of RT, respectively. AT + 10 °C produced the most uniform temperature distribution, followed by WT + 10 °C and RT. The amount of immobile water shifting to free water after WT + 10 °C was higher than that of RT and AT + 10 °C, which was in consistent with the drip and cooking loss. The spaces between the intercellular fibers increased significantly after WT + 10 °C compared to those of RT and AT + 10 °C. The results demonstrated that RT was an alternative novel salmon tempering method, which was fast and relatively uniform with a high quality retention rate. It could be applied to frozen salmon fillets after receiving from overseas catches, which need temperature elevation for further cutting or consumption. Full article

(This article belongs to the Special Issue Applications of Radio Frequency Heating in Food Processing)

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15 pages, 11330 KB

Open AccessArticle

Determination of Cultivation Regions and Quality Parameters of Poria cocos by Near-Infrared Spectroscopy and Chemometrics

by Jing Xie, Jianhua Huang, Guangxi Ren, Jian Jin, Lin Chen, Can Zhong, Yuan Cai, Hao Liu, Rongrong Zhou, Yuhui Qin and Shuihan Zhang

Foods 2022, 11(6), 892; https://doi.org/10.3390/foods11060892 - 21 Mar 2022

Cited by 13 | Viewed by 3991

Abstract

Poria cocos (PC) is an important fungus with high medicinal and nutritional values. However, the quality of PC is heavily dependent on multiple factors in the cultivation regions. Traditional methods are not able to perform quality evaluation for this fungus in a short [...] Read more.

Poria cocos (PC) is an important fungus with high medicinal and nutritional values. However, the quality of PC is heavily dependent on multiple factors in the cultivation regions. Traditional methods are not able to perform quality evaluation for this fungus in a short time, and a new method is needed for rapid quality assessment. Here, we used near-infrared (NIR) spectroscopy combined with chemometric method to identify the cultivation regions and determine PC chemical compositions. In our study, 138 batches of samples were collected and their cultivation regions were distinguished by combining NIR spectroscopy and random forest method (RFM) with an accuracy as high as 92.59%. In the meantime, we used partial least square regression (PLSR) to build quantitative models and measure the content of water-soluble extract (WSE), ethanol-soluble extract (ASE), polysaccharides (PSC) and the sum of five triterpenoids (SFT). The performance of these models were verified with correlation coefficients (R²_cal and R²_pre) above 0.9 for the four quality parameters and the relative errors (RE) of PSC, WSE, ASE and SFT at 4.055%, 3.821%, 4.344% and 3.744%, respectively. Overall, a new approach was developed and validated which is able to distinguish PC production regions, quantify its chemical contents, and effectively evaluate PC quality. Full article

(This article belongs to the Section Plant Foods)

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14 pages, 2701 KB

Open AccessArticle

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

by Hao Li, Rui Zheng, Fangfang Zuo, Chengyu Qian, Zhengan Yao, Ruipeng Dong, Di Zhao and Chunbao Li

Foods 2022, 11(6), 891; https://doi.org/10.3390/foods11060891 - 21 Mar 2022

Cited by 29 | Viewed by 4058

Abstract

Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with three commercial proteases. The effect of [...] Read more.

Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with three commercial proteases. The effect of proteolysis on the interactions between the treated MP and butyraldehyde, 2-pentanone, octanal and 2-octanone was investigated. The progress of proteolysis increased the degree of hydrolysis (DH) and the surface hydrophobicity but decreased the turbidity and particle size. Fluorescence-quenching analysis results indicated that the enzymatic treatment generally increased the quenching constant (K_sv) between the treated MP and ketones but decreased the K_sv between the treated MP and aldehydes, and the papain treatment changed the K_sv value to a larger degree than treatment with proteinase K and bromelain. The adsorption assay showed that the proteinase K treatment largely increased the adsorption capacity of the MP to octanal (by 15.8–19.3%), whereas the bromelain treatment significantly reduced the adsorption capacity of the treated MP to butyraldehyde (by 6.0–7.9%) and 2-pentanone (by 9.7–11.9%). A correlation analysis demonstrated a strong positive correlation (0.859, p < 0.05) between the DH of the MP and the adsorption ability of the treated MP to octanal. This study highlighted the significant but complex influence of proteolysis on MP binding capacity to flavor compounds. Full article

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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12 pages, 17150 KB

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 30 | Viewed by 4213

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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12 pages, 620 KB

Open AccessArticle

Sustainable Home Meal Replacement (HMR) Consumption in Korea: Exploring Service Strategies Using a Modified Importance–Performance Analysis

by Yunho Ji and Jangheon Han

Foods 2022, 11(6), 889; https://doi.org/10.3390/foods11060889 - 21 Mar 2022

Cited by 16 | Viewed by 7601

Abstract

The COVID-19 pandemic has changed traditional consumer consumption behavior and requires a new service strategy to cope with sustainable consumption. Moreover, it is necessary to focus academic attention on consumer behavior to cook and eat more easily amid Korea’s socioeconomic changes such as [...] Read more.

The COVID-19 pandemic has changed traditional consumer consumption behavior and requires a new service strategy to cope with sustainable consumption. Moreover, it is necessary to focus academic attention on consumer behavior to cook and eat more easily amid Korea’s socioeconomic changes such as the increase in single-person households, aging, rising prices, and continuing economic recession. In this study, we used a revised importance–performance analysis (IPA) to identify specific measures to improve consumer satisfaction with home meal replacements (HMRs). An online survey of Korean adults who had purchased HMRs was conducted based on a convenience sampling method. According to the results, items that could be intensively improved were the ‘introduction of new dishes’, ‘creation of various flavors’, ‘cost-effectiveness, and ‘reasonable price’, whereas ‘easy to prepare’, ‘easily available’, and ‘identified country of origin’ received favorable assessments. With the growth of the non-face-to-face economy due to COVID-19, our findings suggest marketing strategies for sustainable HMR consumption. Full article

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

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14 pages, 3748 KB

Open AccessArticle

Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice

by Xingang Xu, Tianyuan Zhao, Jianing Ma, Qi Song, Qiao Wei and Weihong Sun

Foods 2022, 11(6), 888; https://doi.org/10.3390/foods11060888 - 21 Mar 2022

Cited by 35 | Viewed by 6020

Abstract

The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. [...] Read more.

The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption. Full article

(This article belongs to the Special Issue Novel Drying Technologies for Agricultural Products and Foods)

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18 pages, 1774 KB

Open AccessArticle

“Vegan Teachers Make Students Feel Really Bad”: Is Teaching Sustainable Nutrition Indoctrinating?

by Alina Weber, Laura Linkemeyer, Lena Szczepanski and Florian Fiebelkorn

Foods 2022, 11(6), 887; https://doi.org/10.3390/foods11060887 - 21 Mar 2022

Cited by 8 | Viewed by 4171

Abstract

The transformation toward more sustainable food choices may be supported by an education for sustainable nutrition. In schools, biology teachers play a key role in educating students as sustainability change makers, as biology lessons provide various opportunities to deal with ESD-topics such as [...] Read more.

The transformation toward more sustainable food choices may be supported by an education for sustainable nutrition. In schools, biology teachers play a key role in educating students as sustainability change makers, as biology lessons provide various opportunities to deal with ESD-topics such as sustainable nutrition. Teachers’ classroom practices may be influenced by their personal choices regarding sustainable nutrition. Additionally, students may see their teachers as role models for sustainable behavior. This presents the risk of students adopting teachers’ beliefs and behaviors without reflection. Teaching sustainable nutrition is therefore in potential conflict with indoctrinating young people toward sustainable diets. To date, no studies have addressed the perceived risk of indoctrination in the context of teaching sustainable nutrition in relation to teachers’ personal beliefs, behaviors, and teaching practices. Therefore, this study explored whether biology teachers themselves perceive a risk of indoctrination when teaching sustainable nutrition, and what methods they use for teaching it in a non-indoctrinating way. For this purpose, we conducted semi-structured interviews with seven in-service biology teachers from high schools in Germany. Data for this explorative qualitative study were collected from July to October 2021 using convenience sampling. These were analyzed by qualitative coding and content analysis. The preliminary results of this study show that participants recognize a high risk of indoctrination when teaching sustainable nutrition, primarily due to their own teaching actions, such as deciding whether to reveal their own dietary choices to students. While some participants believed teachers must be restrained, others thought that open communication about personal choices could benefit student decision-making skills. In terms of avoiding indoctrination when teaching sustainable nutrition, participants advocated for student-centered and multi-perspective teaching approaches. Based on the findings, initial implications for further research and teacher training are discussed. Full article

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

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22 pages, 1757 KB

Open AccessArticle

Evaluation of the Persistence and Characterization of Listeria monocytogenes in Foodservice Operations

by Magaly Toro, Jessica Williams-Vergara, Camila Solar, Ana María Quesille-Villalobos, Hee Jin Kwon, Paola Navarrete, Jianghong Meng, Yi Chen and Angélica Reyes-Jara

Foods 2022, 11(6), 886; https://doi.org/10.3390/foods11060886 - 20 Mar 2022

Cited by 9 | Viewed by 6499

Abstract

Listeria monocytogenes is a major foodborne pathogen that can contaminate food products and colonize food-producing facilities. Foodservice operations (FSOp) are frequently responsible for foodborne outbreaks due to food safety practices failures. We investigated the presence of and characterized L. monocytogenes from two FSOp [...] Read more.

Listeria monocytogenes is a major foodborne pathogen that can contaminate food products and colonize food-producing facilities. Foodservice operations (FSOp) are frequently responsible for foodborne outbreaks due to food safety practices failures. We investigated the presence of and characterized L. monocytogenes from two FSOp (cafeterias) distributing ready-to-eat meals and verified FSOp’s compliance with good manufacturing practices (GMP). Two facilities (FSOp-A and FSOp-B) were visited three times each over 5 months. We sampled foods, ingredients, and surfaces for microbiological analysis, and L. monocytogenes isolates were characterized by phylogenetic analyses and phenotypic characteristics. GMP audits were performed in the first and third visits. A ready-to-eat salad (FSOp-A) and a frozen ingredient (FSOp-B) were contaminated with L. monocytogenes, which was also detected on Zone 3 surfaces (floor, drains, and a boot cover). The phylogenetic analysis demonstrated that FSOp-B had persistent L. monocytogenes strains, but environmental isolates were not closely related to food or ingredient isolates. GMP audits showed that both operations worked under “fair” conditions, and “facilities and equipment” was the section with the least compliances. The presence of L. monocytogenes in the environment and GMP failures could promote food contamination with this pathogen, presenting a risk to consumers. Full article

(This article belongs to the Special Issue Food Safety: Persistence of Listeria monocytogenes in Food Production Environments)

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15 pages, 2985 KB

Open AccessArticle

Anthocyanin Extraction from Jaboticaba Skin (Myrciaria cauliflora Berg.) Using Conventional and Non-Conventional Methods

by Gabriela Nunes Mattos, Manuela Cristina Pessanha de Araújo Santiago, Ana Carolina Sampaio Doria Chaves, Amauri Rosenthal, Renata Valeriano Tonon and Lourdes Maria Correa Cabral

Foods 2022, 11(6), 885; https://doi.org/10.3390/foods11060885 - 20 Mar 2022

Cited by 25 | Viewed by 4523

Abstract

This study evaluated the effect of different extraction technologies and conditions in order to obtain jaboticaba skin extracts. Firstly, the skins were extracted by conventional extraction, according to a rotatable central composite design, varying ethanol concentration, solid:liquid ratio, and temperature. Next, ultrasound-assisted extraction [...] Read more.

This study evaluated the effect of different extraction technologies and conditions in order to obtain jaboticaba skin extracts. Firstly, the skins were extracted by conventional extraction, according to a rotatable central composite design, varying ethanol concentration, solid:liquid ratio, and temperature. Next, ultrasound-assisted extraction was performed using different power densities and times. Finally, high-pressure extractions were performed with varying pressures and times. For agitated bed extraction, the highest anthocyanin content was observed for ethanol concentrations varying between 60% and 80%. Thus, the independent variables which more influenced anthocyanin content were ethanol concentration and solid:liquid ratio. Folin–Ciocalteu reducing capacity was linearly affected by the increase in temperature. Ethanol concentration was the variable that most influenced ABTS+. On the other hand, the increase in ethanol concentration decreased the antioxidant capacity by ABTS+. Considering the ultrasound extraction, increasing its power did not affect total monomeric anthocyanins content, while the increase in process time had better yields. The highest antioxidant capacity and total monomeric anthocyanins were found for the highest extraction time. Similarly, with ultrasound, the increase in high hydrostatic-assisted extraction time positively influenced anthocyanin content and antioxidant capacity. As a result, the ultrasound-assisted method was found to be the best extraction technology for anthocyanins recovery. Full article

(This article belongs to the Special Issue Green Innovative Techniques for Foods)

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14 pages, 959 KB

Open AccessArticle

Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets

by Manuela Merayo, Sergio Aníbal Rizzo, Luciana Rossetti, Dario Pighin and Gabriela Grigioni

Foods 2022, 11(6), 884; https://doi.org/10.3390/foods11060884 - 20 Mar 2022

Cited by 3 | Viewed by 3272

Abstract

The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from [...] Read more.

The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated. Full article

(This article belongs to the Special Issue Meat Products: From Animal (Farm) to Meal (Fork))

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24 pages, 5154 KB

Open AccessArticle

A Hybrid RSM-ANN-GA Approach on Optimization of Ultrasound-Assisted Extraction Conditions for Bioactive Component-Rich Stevia rebaudiana (Bertoni) Leaves Extract

by Kashif Ameer, Saqib Ameer, Young-Min Kim, Muhammad Nadeem, Mi-Kyung Park, Mian Anjum Murtaza, Muhammad Asif Khan, Muhammad Adnan Nasir, Ghulam Mueen-ud-Din, Shahid Mahmood, Tusneem Kausar and Muhammad Abubakar

Foods 2022, 11(6), 883; https://doi.org/10.3390/foods11060883 - 20 Mar 2022

Cited by 32 | Viewed by 4726

Abstract

Stevia rebaudiana (Bertoni) leaves consist of dietetically important diterpene steviol glycosides (SGs): stevioside (ST) and rebaudioside-A (Reb-A). ST and Reb-A are key sweetening compounds exhibiting a sweetening potential of 100 to 300 times more intense than that of table sucrose. Ultrasound-assisted extraction (UAE) [...] Read more.

Stevia rebaudiana (Bertoni) leaves consist of dietetically important diterpene steviol glycosides (SGs): stevioside (ST) and rebaudioside-A (Reb-A). ST and Reb-A are key sweetening compounds exhibiting a sweetening potential of 100 to 300 times more intense than that of table sucrose. Ultrasound-assisted extraction (UAE) of SGs was optimized by effective process optimization techniques, such as response surface methodology (RSM) and artificial neural network (ANN) modeling coupled with genetic algorithm (GA) as a function of ethanol concentration (X₁: 0–100%), sonication time (X₂: 10–54 min), and leaf–solvent ratio (X₃: 0.148–0.313 g·mL⁻¹). The maximum target responses were obtained at optimum UAE conditions of 75% (X₁), 43 min (X₂), and 0.28 g·mL⁻¹ (X₃). ANN-GA as a potential alternative indicated superiority to RSM. UAE as a green technology proved superior to conventional maceration extraction (CME) with reduced resource consumption. Moreover, UAE resulted in a higher total extract yield (TEY) and SGs including Reb-A and ST yields as compared to those that were obtained by CME with a marked reduction in resource consumption and CO₂ emission. The findings of the present study evidenced the significance of UAE as an ecofriendly extraction method for extracting SGs, and UAE scale-up could be employed for effectiveness on an industrial scale. These findings evidenced that the UAE is a high-efficiency extraction method with an improved statistical approach. Full article

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

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17 pages, 2767 KB

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 109 | Viewed by 7665

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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14 pages, 3837 KB

Open AccessArticle

Betaine Supplementation Causes an Increase in Fatty Acid Oxidation and Carbohydrate Metabolism in Livers of Mice Fed a High-Fat Diet: A Proteomic Analysis

by Caiyun Fan, Haitao Hu, Xiaoyun Huang, Di Su, Feng Huang, Zhao Zhuo, Lun Tan, Yinying Xu, Qingfeng Wang, Kun Hou and Jianbo Cheng

Foods 2022, 11(6), 881; https://doi.org/10.3390/foods11060881 - 19 Mar 2022

Cited by 19 | Viewed by 5370

Abstract

Betaine, a common methyl donor whose methylation is involved in the biosynthesis of carnitine and phospholipids in animals, serves as food and animal feed additive. The present study used liquid chromatography-mass spectrometry (LC-MS) to analyze the liver protein profile of mice on a [...] Read more.

Betaine, a common methyl donor whose methylation is involved in the biosynthesis of carnitine and phospholipids in animals, serves as food and animal feed additive. The present study used liquid chromatography-mass spectrometry (LC-MS) to analyze the liver protein profile of mice on a high fat (HF) diet to investigate the mechanism by which betaine affects hepatic metabolism. Although betaine supplementation had no significant effect on body weight, a total of 103 differentially expressed proteins were identified between HF diet + 1% betaine group (HFB) and HF diet group by LC-MS (fold change > 2, p < 0.05). The addition of 1% betaine had a significant enhancement of the expression of enzymes related to fatty acid oxidation metabolism, such as hydroxyacyl-Coenzyme A dehydrogenase (HADHA), enoyl Coenzyme A hydratase 1 (ECHS1) (p < 0.05) etc., and the expression of apolipoprotein A-II (APOA2) protein was significantly reduced (p < 0.01). Meanwhile, the protein expression of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) and succinate-CoA ligase (SUCLG1) were highly significant (p < 0.01). Pathway enrichment using the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed that the functions of differential proteins involved fatty acid catabolism, carbohydrate metabolism, tricarboxylic acid cycle (TCA) and peroxisome proliferator-activated receptor alpha (PPARα) signaling pathway. Protein–protein interaction (PPI) analysis discovered that acetyl-Coenzyme A acetyltransferase 1 (ACAT1), HADHA and ECHS1 were central hubs of hepatic proteomic changes in the HFB group of mice. Betaine alleviates hepatic lipid accumulation by enhancing fatty acid oxidation and accelerating the TCA cycle and glycolytic process in the liver of mice on an HF diet. Full article

(This article belongs to the Section Foodomics)

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13 pages, 2722 KB

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 114 | Viewed by 6358

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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9 pages, 774 KB

Open AccessArticle

Salmonella spp. Response to Lytic Bacteriophage and Lactic Acid on Marinated and Tenderized Raw Pork Loins

by Sherita Li, Haley M. Konoval, Samantha Marecek, Amanda A. Lathrop and Siroj Pokharel

Foods 2022, 11(6), 879; https://doi.org/10.3390/foods11060879 - 19 Mar 2022

Cited by 5 | Viewed by 3372

Abstract

Bacterial food poisoning cases due to Salmonella have been linked with a variety of pork products. This study evaluated the effects of a Salmonella-specific lytic bacteriophage and lactic acid (LA) on Salmonella Enteritidis, Salmonella Montevideo, and Salmonella Heidelberg growth on raw pork [...] Read more.

Bacterial food poisoning cases due to Salmonella have been linked with a variety of pork products. This study evaluated the effects of a Salmonella-specific lytic bacteriophage and lactic acid (LA) on Salmonella Enteritidis, Salmonella Montevideo, and Salmonella Heidelberg growth on raw pork loins. Pork loins were cut into approximately 4 cm thick slices. Pork slices were randomly assigned to five treatment groups (control, DI water, LA 2.5%, phage 5%, and LA 2.5% + phage 5%) with six slices per group per replication. Pork loins were inoculated with 10⁶ CFU/mL of Salmonella spp. and stored at 4 °C for 30 min. After 1 h of treatment application and marination, phage 5% significantly (p < 0.05) reduced the surface bacterial population by 2.30 logs when compared with the control group. Moreover, the combined treatment of LA 2.5% + phage 5% significantly (p < 0.05) reduced the surface bacterial population by more than 2.36 logs after 1 h of marination. In the post-tenderization surface samples, the combination of both phage and LA showed a significant reduction (p < 0.05) when compared with the control group. However, the treatments had no effect (p > 0.05) when analyzing the translocation of pathogens on pork loins. Full article

(This article belongs to the Special Issue Intervention Processing for Controlling Pathogenic Bacteria in Fresh and Processed Meat)

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18 pages, 1295 KB

Open AccessReview

Detection of Allergenic Proteins in Foodstuffs: Advantages of the Innovative Multiplex Allergen Microarray-Based Immunoassay Compared to Conventional Methods

by Lisa Tuppo, Ivana Giangrieco, Maurizio Tamburrini, Claudia Alessandri, Adriano Mari and Maria Antonietta Ciardiello

Foods 2022, 11(6), 878; https://doi.org/10.3390/foods11060878 - 19 Mar 2022

Cited by 21 | Viewed by 6450

Abstract

Several factors can affect the allergen content and profile of a specific food, including processing procedures often leading to a decrease in allergenicity, although no change, or even an increase, have also been reported. Evaluation of the effectiveness of a processing procedure requires [...] Read more.

Several factors can affect the allergen content and profile of a specific food, including processing procedures often leading to a decrease in allergenicity, although no change, or even an increase, have also been reported. Evaluation of the effectiveness of a processing procedure requires the availability of reliable methodologies to assess the variation in molecules able to induce allergic reactions in the analyzed food. Conventional and innovative strategies and methodologies can be exploited to identify allergenic proteins in foodstuffs. However, depending on the specific purposes, different methods can be used. In this review, we have critically reviewed the advantages of an innovative method, the multiplex allergen microarray-based immunoassay, in the detection of allergens in foodstuffs. In particular, we have analyzed some studies reporting the exploitation of an IgE-binding inhibition assay on multiplex allergen biochips, which has not yet been reviewed in the available literature. Unlike the others, this methodology enables the identification of many allergenic proteins, some of which are still unknown, which are recognized by IgE from allergic patients, with a single test. The examined literature suggests that the inhibition test associated with the multiplex allergen immunoassay is a promising methodology exploitable for the detection of IgE-binding proteins in food samples. Full article

(This article belongs to the Special Issue Analytical Methods for Allergen Control in Food Processing)

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11 pages, 1323 KB

Open AccessCommunication

Dietary Postbiotics Reduce Cytotoxicity and Inflammation Induced by Crystalline Silica in an In Vitro RAW 264.7 Macrophage Model

by Xue Du, Jessica Rodriguez and Josephine Wee

Foods 2022, 11(6), 877; https://doi.org/10.3390/foods11060877 - 19 Mar 2022

Cited by 12 | Viewed by 4655

Abstract

Crystalline silica (cSiO₂) particles are naturally existing environmental toxicants. Exposure to cSiO₂ could cause local or systemic inflammation and aggregate inflammation-associated diseases. Dietary postbiotics are reported to possess anti-inflammatory activities; however, their effects on cSiO₂-triggered inflammation are unknown. [...] Read more.

Crystalline silica (cSiO₂) particles are naturally existing environmental toxicants. Exposure to cSiO₂ could cause local or systemic inflammation and aggregate inflammation-associated diseases. Dietary postbiotics are reported to possess anti-inflammatory activities; however, their effects on cSiO₂-triggered inflammation are unknown. Here, we investigate the impact of postbiotics from Lacticaseibacillus rhamnosus (LGG), Limosilactobacillus reuteri (L.reu), and Bifidobacterium animalis subsp. lactis Bb12 (BB12) on cSiO₂-induced cytotoxicity and IL-1 cytokines in vitro using macrophages. The postbiotics used in this study were cell-free fractions of a probiotic growth medium collected at different time points. The in vitro model used was the wild-type murine macrophage RAW 264.7 cell line stably transfected with the inflammasome adapter protein, ASC. Our results indicate that all the postbiotics could reduce cSiO₂-induced cytotoxicity in the wild-type and ASC macrophages and the effects were OD-dependent. Following priming with a lipopolysaccharide, cSiO₂ treatment resulted in robust inflammasome activation in ASC, as reflected by the IL-1β release. These responses were minimal or absent in the wild-type RAW cells. All the postbiotics decreased the release of IL-1β from ASC; however, only LGG and BB12 reduced the IL-1β secretion from wild-type cells. Only the L.reu postbiotics reduced the IL-1α release from ASC. We conclude that the postbiotics from LGG, BB12, and L.reu can protect macrophages against cSiO₂-induced cytotoxicity and suppress IL-1β activation. Full article

(This article belongs to the Topic Probiotics, Prebiotics and Postbiotics in Human Health)

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17 pages, 5770 KB

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 23 | Viewed by 4092

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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40 pages, 772 KB

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 87 | Viewed by 14414

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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16 pages, 3824 KB

Open AccessArticle

Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics

by Hao Le, Xiaorui Wang, Yabo Wei, Yunfeng Zhao, Jian Zhang and Lianfu Zhang

Foods 2022, 11(6), 874; https://doi.org/10.3390/foods11060874 - 18 Mar 2022

Cited by 24 | Viewed by 5688

Abstract

With growth of confectionery industry, there is a great demand for candy shape, and 3D printing technology is way to achieve it. The printing properties of gummy, which is formed of gelatin and low acyl gellan as gel, maltol, erythritol, sorbitol, and xylitol [...] Read more.

With growth of confectionery industry, there is a great demand for candy shape, and 3D printing technology is way to achieve it. The printing properties of gummy, which is formed of gelatin and low acyl gellan as gel, maltol, erythritol, sorbitol, and xylitol as sweeteners, were tested in this study. Gummies’ rheological properties, 3D printing properties, and textural qualities were measured using a rheometer, FTIR, and SEM in this study. The strength of the hydrogen bonds will be affected by the addition of polyol, after which the excluded volume effect of polyol and viscosity will become the most important aspect. Polyols increased the gelation temperature (Tgelation), improved the gel network, and improved hydrogen bonding in the gel, according to the findings. Yield stress, shear recovery performance, and gel strength were initially increased, then decreased, when polyol concentration was increased. It had a 40.59 °C gelation temperature, an 82.99% recovery rate, noticeable shear thinning features, high self-supporting performance, and textural qualities when ink with 35 g maltitol and 30 g erythritol gave the best printing performance. This research serves as a foundation for the development of individualized, bespoke 3D printed gummies in the future. Full article

(This article belongs to the Topic Innovative Food Processing Technologies)

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16 pages, 38219 KB

Open AccessArticle

Novel Water-in-Oil Emulsions for Co-Loading Sialic Acid and Chitosan: Formulation, Characterization, and Stability Evaluation

by Min Pang, Donglei Zheng, Pengpeng Jia and Lili Cao

Foods 2022, 11(6), 873; https://doi.org/10.3390/foods11060873 - 18 Mar 2022

Cited by 7 | Viewed by 4256

Abstract

This study was designed to co-load sialic acid (SA) and chitosan in a water-in-oil (W/O) emulsion and investigated its characterization and stability. Emulsions were prepared using two different oils (olive oil and maize oil) and polyglycerol polyricinoleate (PGPR) alone or in combination with [...] Read more.

This study was designed to co-load sialic acid (SA) and chitosan in a water-in-oil (W/O) emulsion and investigated its characterization and stability. Emulsions were prepared using two different oils (olive oil and maize oil) and polyglycerol polyricinoleate (PGPR) alone or in combination with lecithin (LE) as emulsifiers. The results revealed that the aqueous phase of 5% (w/v) SA and 2% (w/v) chitosan could form a stable complex and make the aqueous phase into a transparent colloidal state. Increasing the concentration of PGPR and LE presented different effects on emulsion formation between olive oil-base and maize oil-base. Two stable W/O emulsions that were olive oil-based with 1.5% (w/v) PGPR+ 0.5% (w/v) LE and maize oil-based with 2% (w/v) PGPR+ 0% (w/v) LE were obtained. Initial droplet size distribution curves of the two stable emulsions displayed unimodal distribution, and the rheological curves displayed the characteristics of shear thinning and low static shear viscosity. Moreover, the storage stability showed that there was no significant change in droplet size distribution and Sauter mean diameter of the emulsions at room temperature (25 °C) for 30 days. These results indicated that the W/O emulsions could effectively co-load and protect sialic acid and chitosan and thus could be a novel method for increasing the stability of these water-soluble bioactive compounds. Full article

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

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12 pages, 259 KB

Open AccessArticle

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake

by Jarosław Wyrwisz, Sabina Karp, Marcin Andrzej Kurek and Małgorzata Moczkowska-Wyrwisz

Foods 2022, 11(6), 872; https://doi.org/10.3390/foods11060872 - 18 Mar 2022

Cited by 8 | Viewed by 3930

Abstract

Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. [...] Read more.

Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO₂/100%/N₂ (MAP₁), 60% CO₂/40% N₂ (MAP₂), and approx. 78% N₂/21% O₂/0.04% CO₂ (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (p ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP₂. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging—60% of CO₂ and 40% of N₂—where cinnamon or clove essential oils were used. Full article

(This article belongs to the Topic Innovative Food Processing Technologies)

16 pages, 805 KB

Open AccessReview

Plant Milk-Clotting Enzymes for Cheesemaking

by Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, Cinzia Caggia and Cinzia Lucia Randazzo

Foods 2022, 11(6), 871; https://doi.org/10.3390/foods11060871 - 18 Mar 2022

Cited by 61 | Viewed by 16078

Abstract

The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the [...] Read more.

The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the vegetarianism of some consumers, have led to alternative rennet substitutes. Nowadays, several plant-derived milk-clotting enzymes are available for cheesemaking technology. Many efforts have also been made to compare their effects on rheological and sensory properties of cheese to those arising from animal rennet. However, vegetable clotting enzymes are still partially suitable for cheesemaking, due to excessive proteolytic activity, which contribute to bitter flavor development. This review provides a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class. Finally, clotting and proteolytic activities are discussed in relation to their application on the different cheesemaking products. Full article

(This article belongs to the Special Issue Innovative Research on the Characterization and Physicochemical Properties of Dairy Product)

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18 pages, 1403 KB

Open AccessReview

Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients

by Andrea Rivera del Rio, Remko M. Boom and Anja E. M. Janssen

Foods 2022, 11(6), 870; https://doi.org/10.3390/foods11060870 - 18 Mar 2022

Cited by 28 | Viewed by 6960

Abstract

Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition [...] Read more.

Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects on protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant protein-rich ingredients on their digestibility. We obtained data on various fractionation conditions and processing after fractionation, including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with starch or fibre. We provide an overview of the effect of some processing steps for protein-rich ingredients from different crops, such as soybean, yellow pea, and lentil, among others. Some studies explored the effect of processing on the presence of antinutritional factors. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant-based foods must be addressed in combination to truly improve the sustainability of the current food system. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins)

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13 pages, 767 KB

Open AccessArticle

Assignment of a Reference Value of Total Cow’s Milk Protein Content in Baked Cookies Used in an Interlaboratory Comparison

by Andreas Breidbach, Jørgen Vinther Nørgaard, Elena Cubero-Leon and Maria Jose Martinez Esteso

Foods 2022, 11(6), 869; https://doi.org/10.3390/foods11060869 - 18 Mar 2022

Cited by 6 | Viewed by 3136

Abstract

Interlaboratory comparisons (ILC) in the food allergens field mainly rely on the use of consensus values per applied methodology or even per type of an ELISA test kit. Results suggest good reproducibility; however, possible biases may not be recognized since metrological traceability to [...] Read more.

Interlaboratory comparisons (ILC) in the food allergens field mainly rely on the use of consensus values per applied methodology or even per type of an ELISA test kit. Results suggest good reproducibility; however, possible biases may not be recognized since metrological traceability to an independent reference is lacking. The work presented here utilizes isotope dilution mass spectrometry (IDMS) to assign a reference value of the total cow’s milk protein (TCMP) content in a baked cookie and its associated uncertainty. TCMP consists of several individual proteins, of which five (representing 92%) served us as markers for TCMP. Per marker, one to four proteotypic peptides were selected for the quantification. These were synthesized, and the mass fractions of respective reference solutions were determined with peptide-impurity-corrected amino acid analysis to establish traceability to SI units. Stable isotope labelled (“heavy”) analogues of the proteotypic peptides were also synthesized and blended with extracts of the test material or the reference solutions for IDMS. Through careful measurement design minimizing biases, well-defined model equations were developed, allowing appropriate estimation of the associated uncertainty. The determined reference value of 11.8 ± 1.1 mg TCMP/kg cookie was used for scoring of a novel ILC. Full article

(This article belongs to the Special Issue Food Allergens: Labelling, Characterization, Immunological Properties and Detection in Food Sources)

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11 pages, 1518 KB

Open AccessArticle

Development of an Event-Specific Droplet Digital PCR Assay for Quantification and Evaluation of the Transgene DNAs in Trace Samples of GM PRNP-Knockout Goat

by Wenting Xu, Ping Shen, Rong Li, Biao Liu and Litao Yang

Foods 2022, 11(6), 868; https://doi.org/10.3390/foods11060868 - 18 Mar 2022

Cited by 2 | Viewed by 3038

Abstract

The prion protein (PRNP) gene encoding prion protein is considered a prerequisite for the occurrence of scrapie disease, and knockout of the PRNP gene in transgenic goat is one effective approach to avoid scrapie. This study aims to establish an event-specific [...] Read more.

The prion protein (PRNP) gene encoding prion protein is considered a prerequisite for the occurrence of scrapie disease, and knockout of the PRNP gene in transgenic goat is one effective approach to avoid scrapie. This study aims to establish an event-specific droplet digital polymerase chain reaction (ddPCR) assay to detect and quantify the content of genetically modified (GM) PRNP-knockout goat event KoP1. The developed ddPCR assay presents high specificity, sensitivity, accuracy, precision and wide dynamic range. The limits of detection and quantification were as low as 1.44 and 7.2 haploid genome equivalent (HGE) per reaction, respectively. Furthermore, this assay was successfully applied in quantifying the goat KoP1 GM content in milk, feces and living environmental soil samples. We believe that the developed ddPCR assay has the potential to be used in the evaluation of horizontal gene transfer and the practical risk assessment of GM goat event KoP1 and its derivatives. Full article

(This article belongs to the Special Issue PCR in Food Science: Current Technology and Applications)

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16 pages, 751 KB

Open AccessArticle

Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive Oil

by Gino Ciafardini and Biagi Angelo Zullo

Foods 2022, 11(6), 867; https://doi.org/10.3390/foods11060867 - 18 Mar 2022

Cited by 4 | Viewed by 2543

Abstract

Coratina monocultivar extra virgin olive oil (EVOO) is known for its level of bitterness, which, if too high, can cause consumer acceptance problems. The aim of this study was to modulate the bitter taste of freshly produced olive oil through endogenous enzymatic activity [...] Read more.

Coratina monocultivar extra virgin olive oil (EVOO) is known for its level of bitterness, which, if too high, can cause consumer acceptance problems. The aim of this study was to modulate the bitter taste of freshly produced olive oil through endogenous enzymatic activity and microbiota during the decantation phase. The opalescent appearance of the newly produced EVOO was substantially reduced during the first three months of decantation due to the deposition of more than 90% of suspended material, consisting of vegetation water and suspended solid particles. The high content of biophenols and the reduction in water concentration in the oil samples negatively affected the survival of yeasts, which were absent in the oil samples at the end of the third month of decantation. The oleuropeinolytic activity was very intense during the first month of decantation, whereas the reduction in the bitter taste associated with the aglycons was consistent only in the second and third months of decantation. At the end of decantation, the sensory notes of bitterness in the Coratina EVOO were reduced by 33%, lowering the position on the value scale without altering the other qualitative parameters whose values fell within the limits of the commercial EVOO class. Full article

(This article belongs to the Section Food Microbiology)

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19 pages, 5396 KB

Open AccessArticle

Effect of an Ultrasound Pre-Treatment on the Characteristics and Quality of Far-Infrared Vacuum Drying with Cistanche Slices

by Chunhui Jiang, Fangxin Wan, Zepeng Zang, Qian Zhang, Guojun Ma and Xiaopeng Huang

Foods 2022, 11(6), 866; https://doi.org/10.3390/foods11060866 - 18 Mar 2022

Cited by 29 | Viewed by 4012

Abstract

In this study, the effect of an ultrasound (US) pre-treatment on the process of drying Cistanche slices through far-infrared vacuum drying was investigated with various experimental factors, including the US treatment time (25, 35, 45 min), frequency (20, 40, 60 kHz) and power [...] Read more.

In this study, the effect of an ultrasound (US) pre-treatment on the process of drying Cistanche slices through far-infrared vacuum drying was investigated with various experimental factors, including the US treatment time (25, 35, 45 min), frequency (20, 40, 60 kHz) and power (150, 180, 210 W). The results showed that compared with the samples without US, the material drying time after the US treatment was reduced by 16–36.8%. The effective moisture diffusion coefficients of Cistanche slices under different US conditions ranged from 1.61122 × 10⁻⁸ to 2.39274 × 10⁻⁸ m²/s, which agreed with food processing ranges. In addition, the phenylethanoid glycoside, iridoid, polysaccharide, total phenol and total flavonoid contents in Cistanche were significantly increased after US pre-treatment. However, the dried products obtained with the 45 min US treatment had greatly damaged internal structures, collapsed and seriously deformed surfaces, and low contents of active ingredients. Overall, the US pre-treatment could significantly improve the drying quality of Cistanche slices. Full article

(This article belongs to the Topic Food Processing and Preservation)

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15 pages, 3012 KB

Open AccessArticle

Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches

by Maoyun Li, Yue Xiao, Kai Zhong, Yanping Wu and Hong Gao

Foods 2022, 11(6), 865; https://doi.org/10.3390/foods11060865 - 18 Mar 2022

Cited by 30 | Viewed by 4633

Abstract

Aspergillus niger is one of the dominant microorganisms presented in dark tea fermentation. In this study, the biotransformation of steamed green tea leaves fermented by A. niger PW-2 was characterized using metabolomic and proteomic approaches. We observed that, after fermentation, the contents of [...] Read more.

Aspergillus niger is one of the dominant microorganisms presented in dark tea fermentation. In this study, the biotransformation of steamed green tea leaves fermented by A. niger PW-2 was characterized using metabolomic and proteomic approaches. We observed that, after fermentation, the contents of volatile compounds contributing to the “green” aroma, including linalool, L-α-terpineol and geraniol, decreased significantly. Meanwhile, the astringency taste and contents of metabolites contributing to the taste (catechins) reduced significantly during fermentation. Additionally, the contents of theabrownins, which have health benefits, obviously increased. The bitter and umami tastes were also changed due to the variations in bitter-taste and umami-taste amino acids. We also found that glycoside hydrolases, tannases, catechol oxidases, peroxidases and laccases secreted by A. niger PW-2 were responsible for the metabolism of phenolic compounds and their derivatives (theaflavins, thearubingins and theabrownins). Finally, the metabolic pathways involved in the biosynthesis and degradation of characteristic metabolites were found to reveal the biotransformation characteristics of dark tea fermented with A. niger PW-2. Full article

(This article belongs to the Section Foodomics)

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