As a result of the increasing focus on alternative protein sources which are ideally still sustainable, the yellow mealworm, Tenebrio molitor, has come into focus. To verify its suitability as a food source in relation to human health, an analysis of the microbiome of larvae of T. molitor is pertinent. Subsequently, the focus of this study was, on the one hand, to analyze the influence of the substrate on the microbial load of the larvae microbiome, and, on the other hand, to determine which processing methods ensure the risk-free consumption of mealworms. For this purpose, mealworms were grown on 10 different substrates derived from by-products of food production (malt residual pellets, corn germ meal, chestnut breakage and meal, wheat bran, bread remains, draff, nettle, hemp seed oil cake, oyster mushrooms with coffee grounds, pumpkin seed oil cake) and microbial loads were analyzed using different selective media. Further starvation/defecation and heating (850 W for 10 min) methods were used to investigate how the reduction of microorganisms is enabled by these methods. The results showed that there was no significant relationship between the microbial load of the substrate and the mealworm. Starvation and defecation led to a lower stock of microorganisms. Heating led to a significant microbial reduction in non-defecated mealworms. The group of defecated and heated mealworms showed no detectable microbial load. In conclusion, firstly, the choice of substrate showed no effect on the microbial load of larvae of Tenebrio molitor and secondly, heating and starvation allow risk-free consumption. This study makes an important contribution for evaluating the safety of mealworms as a sustainable protein source in human nutrition. Full article

Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1–M4 and PP, while thermal properties were determined in M1–M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G′) of M1–M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1–M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile. Full article

The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the most abundant in untreated and extrusion puffed HBFs, while heterocycles were found to be the most abundant in explosion puffed, baked, and fried HBFs. The major contributors to the deterioration of flavor in different HBFs were hexanal, hexanoic acid, 2-pentylfuran, 1-pentanol, pentanal, 1-octen-3-ol, octanal, 2-butyl-2-octanal, and (E,E)-2,4-decadienal. Amino acid and fatty acid metabolism was ascribed to the main formation pathways of these compounds. Baking slowed down the flavor deterioration in HBF, while extrusion puffing accelerated the flavor deterioration in HBF. The screened key compounds could predict the quality of HBF. This study provides a theoretical basis for the regulation of the flavor quality of barley and its products. Full article

Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters. Full article

We have successfully identified the transcription factor Cmr1 from the fungus Aureobasidium pullulans Hit-lcy3T, which regulates melanin biosynthesis genes. Bioinformatics analysis revealed that the Cmr1 gene encodes a protein of 945 amino acids, containing two Cys₂His₂ zinc finger domains and a Zn(II)₂Cys₆ binuclear cluster domain located at the N-terminus of Cmr1. To investigate the function of the Cmr1 gene, we performed gene knockout and overexpression experiments. Our results showed that Cmr1 is a key regulator of melanin synthesis in Hit-lcy3^T, and its absence caused developmental defects. Conversely, overexpression of Cmr1 significantly increased the number of chlamydospores in Hit-lcy3^T and improved melanin production. RT-qPCR analysis further revealed that overexpression of Cmr1 enhanced the expression of several genes involved in melanin biosynthesis, including Cmr1, PKS, SCD1, and THR1. Melanin extracted from the Hit-lcy3^T was characterized using UV and IR spectroscopy. Furthermore, we assessed the antioxidant properties of Hit-lcy3^T melanin and found that it possesses strong scavenging activity against DPPH·, ABTS·, and OH·, but weaker activity against O₂⁻·. These findings suggest that Hit-lcy3^T melanin holds promise for future development as a functional food additive. Full article

Five types of honey (multifloral, sunflower, linden, rapeseed, and acacia), from Southern Romania, were classified using chemometrics methods coupled with IR spectroscopy. The botanical origin’s effect on the physicochemical characteristics of honey was studied to highlight the most valuable plant source of honey. Except for antioxidant activity, the moisture, ash, electrical conductivity (EC), pH, free acidity (FA), total sugar content (TSC), hydroxymethylfurfural (HMF), total phenolic (TPC), tannin (TTC), and flavonoid content (TFC) were significantly influenced by the botanical origin of the honey. The results showed that sunflower honey had the highest moisture (15.53%), free acidity (16.67 mEq kg⁻¹), electrical conductivity (483.92 µS cm⁻¹), phenolics (167.59 mg GAE 100 g⁻¹), and flavonoids (19.00 mg CE 100 g⁻¹), whereas multifloral honey presented the highest total sugar content (69.64 g Glu 100 g⁻¹). The highest HMF content was found in linden honey (33.94 mg kg⁻¹). The HMF contents of all tested honey were within the standard recommended limit, and they confirmed that the tested honey was free of any heat treatment. All five types of tested honey presented a safe moisture content for storage and consumption (12.21–18.74%). The honey′s free acidity was in the range of 4.00 to 25.00 mEq kg⁻¹; this indicated the freshness of the samples and the absence of any fermentation processes in the tested honey. Honey with a total sugar content over 60% (except for linden honey, with 58.05 g glucose 100 g⁻¹) showed the characteristic of nectar-derived honey. The elevated antioxidant activity of honey was correlated with its high moisture, flavonoids, and HMF, whereas the tannins and HMF were positively correlated with ash and electrical conductivity. The higher content of phenolics, flavonoids, and tannins was correlated with higher free acidity. The chemometric method, coupled with ATR-FTIR spectra, revealed a clear separation between linden honey from acacia, multifloral, and sunflower honey. Full article

From Siraitia grosvenorii, a natural polysaccharide named SGP-1 was discovered, and its purity was determined to be 96.83%. Its structure is a glucan with 4-, 6- and 4,6-linked glucose units. In this paper, the sulfated derivative S-SGP of SGP-1 was prepared by the chlorosulfonic acid method. The sulfated derivatives were analyzed by Fourier transform infrared spectroscopy (FT-IR), gel permeation chromatography (GPC), and scanning electron microscopy (SEM). The degree of substitution (DS) of the polysaccharide is 0.62, and the weight average molecular weight (Mw) is 1.34 × 10⁴ Da. While retaining the morphological characteristics of polysaccharides, S-SGP appeared a large number of spherical structures and strong intermolecular forces. The in vitro activity study of S-SGP showed that the sulfated derivatives had the ability to scavenge DPPH radicals, hydroxyl radicals and superoxide anions, and the scavenging power tended to increase with the increase in polysaccharide concentration. It can inhibit the growth of human hepatoma cells (HepG2), human breast cancer cells (MDA-MB-231) and human non-small cell lung cancer cells (A549) in vitro. In addition, the treatment of A549 cells with sulfuric acid derivatives can decrease the mitochondrial membrane potential, induce apoptosis, and alter the expression of apoptosis-related mRNA and protein. Full article

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality. Full article

Supplementing ruminants’ diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label “source of nutrient” and “significant source of nutrient”, respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable. Full article

People who received a more personally relevant message were motivated to pay closer attention to the information and actively process it, which ultimately may stimulate behavioral changes. Therefore, preferred information content has been used in many disciplines to promote effective communication. However, no study has explored the impact of preferred information formats (e.g., word, infographic, and video) concerning food production. With the increasing application of biotechnology to food production, a complex topic to communicate, and evidence that consumers were willing to pay less for bioengineered foods, efficient communication was important to impact consumer preferences. The results of this study showed that consumers mostly preferred information format is writing. Providing information in video format did improve consumers’ trust in information about food biotechnology. However, receiving information in consumers’ preferred formats did not significantly change consumers’ WTP for genetically engineered orange juice. Full article

Th aim of this meta-analysis was to elucidate whether dietary linoleic acid (LA) supplementation affected blood lipid profiles, including triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C), compared with other fatty acids. Embase, PubMed, Web of Science and the Cochrane Library databases, updated to December 2022, were searched. The present study employed weighted mean difference (WMD) and a 95% confidence interval (CI) to examine the efficacy of the intervention. Out of the 3700 studies identified, a total of 40 randomized controlled trials (RCTs), comprising 2175 participants, met the eligibility criteria. Compared with the control group, the dietary intake of LA significantly decreased the concentrations of LDL-C (WMD: −3.26 mg/dL, 95% CI: −5.78, −0.74, I² = 68.8%, p = 0.01), and HDL-C (WMD: −0.64 mg/dL, 95% CI: −1.23, −0.06, I² = 30.3%, p = 0.03). There was no significant change in the TG and TC concentrations. Subgroup analysis showed that the LA intake was significantly reduced in blood lipid profiles compared with saturated fatty acids. The effect of LA on lipids was not found to be dependent on the timing of supplementation. LA supplementation in an excess of 20 g/d could be an effective dose for lowering lipid profiles. The research results provide further evidence that LA intake may play a role in reducing LDL-C and HDL-C, but not TG and TC. Full article

To investigate different contents of pu-erh tea polyphenol affected by abiotic stress, this research determined the contents of tea polyphenol in teas produced by Yuecheng, a Xishuangbanna-based tea producer in Yunnan Province. The study drew a preliminary conclusion that eight factors, namely, altitude, nickel, available cadmium, organic matter, N, P, K, and alkaline hydrolysis nitrogen, had a considerable influence on tea polyphenol content with a combined analysis of specific altitudes and soil composition. The nomogram model constructed with three variables, altitude, organic matter, and P, screened by LASSO regression showed that the AUC of the training group and the validation group were respectively 0.839 and 0.750, and calibration curves were consistent. A visualized prediction system for the content of pu-erh tea polyphenol based on the nomogram model was developed and its accuracy rate, supported by measured data, reached 80.95%. This research explored the change of tea polyphenol content under abiotic stress, laying a solid foundation for further predictions for and studies on the quality of pu-erh tea and providing some theoretical scientific basis. Full article

The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers’ preferences and purchase desires. A chewing simulation system was set to find out the effect of key saliva components and chewing time on odorants released with grilled eel meat. Odor release did not always enhance with the degree of chewing, or the amount of saliva released. The breaking up of the tissue structure of the fish meat by the teeth encourages the release of odorants and the participation of saliva partially blocks this process. The release of pyrazine, alcohol, and acid compounds in grilled eel meat peaked within 20–60 s after chewing. Sufficient exposure of saliva to grilled eel meat will inhibit aromatic, ketone, ester, hydrocarbon, and sulfur compounds release. 3-methyl-2-butanol contributed to the subtle aroma differences that arise before and after eating grilled eel meat. Naphthalene, 2-acetylthiazole, 2-decenal, 2-undecanone, 5-ethyldihydro-2(3H)-furanone were the main odorants released in large quantities in the early stages of eating grilled eel and affected the top note. Consequently, the results provided the odorants information in aroma perception during grilled eel consumption and benefited the objective evaluation of grilled eel product optimization. Full article

Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi (P. huayllabambana) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant activity (12,454.00 µg trolox/g powder), omega-3 content (56.03%), β-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 °C), higher shelf-life (3116 h), and smaller particle sizes (6.42 μm). This research enhances the knowledge to obtain microcapsules containing sacha inchi (P. huayllabambana) oil with natural antioxidant extracts that could be used for the development of functional foods. Further research is needed to study the potential interactions and their influence between the bioactive components of the microcapsules and the challenges that may occur during scale-up to industrial production. Full article

Recent nutritional studies have shown that the regular consumption of olive pomace oil (OPO) contributes to cardiovascular and cardiometabolic disease prevention. OPO could be a healthier alternative to the polyunsaturated oils employed in a number of bakery foods. However, little is known about the quality and nutritional changes of OPO in these products, especially the amounts of its bioactive components that finally reach consumers. The aim of this research was to evaluate refined OPO as a substitute for sunflower oil (SO) in cupcakes specially manufactured with a 6-month shelf-life. The influence of processing and storage on lipid oxidative changes and the levels of OPO bioactive components was studied. OPO samples exhibited much higher resistance to oxidative degradation in the processing and especially after storage, which had a greater oxidative impact. OPO reduced considerably the levels of oxidised lipids. HPLC analysis showed hydroperoxide triglyceride concentrations of 0.25 (±0.03) mmol/kg fat against 10.90 (±0.7) mmol/kg in the control containing SO. Sterols, triterpenic alcohols and triterpenic acids remained unchanged, and only slight losses of squalene (8 wt%) and α-tocopherol (13 wt%) were observed in OPO after processing and storage, respectively. Therefore, OPO preserved its nutritional properties and improved the quality and nutritional value of the cupcakes. Full article