2021 Foods 2020 - 111 articles
Online | 10–25 November 2020
Volume Editor: Christopher John Smith, University of Chester, UK
Age-related macular degeneration (AMD) is the leading cause of blindness in developed countries, such as Australia. Lutein and zeaxanthin are the only two carotenoids found in the macular region of the eye. Studies have shown that an intake of 10 mg...
The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on chocolate surface). The aim of this study was to examine the influence of cocoa...
The objective of this study was to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species (mealworm, beetle, caterpillar, ant, locust, and cricket). The chemical comp...
This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a...
The aim of this study was to compare the consumption of n-3 and n-6 acids by adults using a vegetarian and traditional diet. The study was conducted on a group of 170 adults (18–50 years old), including 94 respondents following a traditional diet (56...
The product can be defined as a “basket of attributes” which provides the customer with the functional value specific to that class of product, as well as a set of secondary values (called benefits or services) which may be necessary or added. These...
During wine production, a large amount of waste (grape pomace) is generated, corresponding to about 31.7 kg per 100 L produced. This material is considered a rich source of bioactive compounds and therefore is of interest to several industries. Howev...
Terahertz time-domain spectroscopy is a useful technique for determining some physical characteristics of materials, and is based on selective frequency absorption of a broad-spectrum electromagnetic pulse. In order to investigate the potential of th...
Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate...
Lentinus edodes (shiitake) is an edible mushroom cultivated and marketed due to its nutritional and medicinal values. L. edodes is appreciated for its unique fragrant taste and its high dietetic potential. Its bioactive molecules explain its interest...
In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study sn...
In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated...
Virgin coconut oil (VCO) can be prepared with or without heat. Fermentation and centrifuge processes can be done without the use of heat (cold process), while expelling involves heat due to friction. Volatile organic compounds (VOCs) from VCO samples...
Algae are not only of high ecological, but also of great economic importance [...]
Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aim of this research was to obtain a better understanding of the impact of different oils in physicochemical properties, e...
Microbial oils, also called single-cell oils, are lipids synthesized by microorganisms exceeding 20% of the dry weight of the cell. The aim of this work was to investigate the possibility of applying a rapeseed post-frying oil from fish fillets as a...
The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base win...
The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional prope...
Allergy is the most common chronic disease in Europe and about 40% of the population suffers from it. Microbiota are closely linked to the immune system, with some probiotics characterized as beneficial, contributing to reductions in allergenic sympt...
Cultivating ancient crops improves food security by diversifying our staple foods. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. Little is known about its nutritional quality; hence, the nutritional valu...
Oat-based products are characterized by high fat content with a favorable fatty acid composition. It is of great importance to control the quality of fat fraction as an important indicator of food product safety. The aim of this study was to analyze...
Virgin coconut oil (VCO) is produced from fresh mature coconut meat without the use of chemicals or high heat. VCO can be made using three processes: fermentation, centrifuge, and expeller. To determine quality, it is important to be able to differen...
Co-products from the agro-food industry can be used as novel and natural ingredients in the reformulation of traditional foods to reduce the use of synthetic additives or improve their final quality. The aim of this study was to enrich pork liver pât...
The use of flours derived from Andean products could be an alternative flour. Molecules with a potential beneficial effect on human health have been reported in maca (Lepidium meyenii) (dietary fibre, Mg, Ca, K, functional polysaccharides, etc.) and...
Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new in...
Bee-pollen is an apiary product of great interest owing to its high nutritional and therapeutic properties. This study aimed to assess the cellular antioxidant activity and the antihemolytic effects of Castanea, Rubus, and Cistus bee-pollens on oxidi...
Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses...
Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C,...
Pectin is well-known plant-based hydrocolloid extensively used in food and beverage industry for formation and/or enhancement of product texture and stability. Versatile functionalities of different pectin types (e.g., gelling, thickening, colloidal...
Lettuce (Lactuca sativa L.) is one of the most important leafy greens worldwide. The nutritional value of its edible leaf depends on different factors including type and growing conditions. The aim was to determine the bioactive compounds content, an...
Okara, which is used in the production of tofu and soy milk, is rich in dietary fibers (DFs) and phytochemicals such as soy isoflavones and soyasaponins. Despite its nutritive value, okara is scarcely used as a food source, as the DFs in okara are mo...
The bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sector [...]
Edible flowers are often mentioned in connection with biologically active substances and their presence is today frequent in supermarkets. The main factor that determines their use is their appearance, so particular attention must be paid to the shel...
In recent years, edible halophytes have received more attention due to their ability to tolerate a wide range of salinities. In Australia, halophytes are used in a broad range of applications by Indigenous communities—in traditional cuisine, as lives...
Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effec...
The application of medium-chain triglycerides (MCT) in food items can pave the way for its increased utilization and for consumers to avail of its benefits. Preliminary studies have indicated that soymilk enrichment with MCT requires the application...
Rice bran requires a stabilization process to prevent the rapid development of rancidity upon rice milling. Common stabilization methods usually take a long time or are harsh, which lead to a decrease in rice bran quality (e.g., nutritional and senso...
Yeast mannoproteins have been thoroughly studied in recent years due to their contribution to different properties of wines. Our working group has the aim to establish the possible relationship between the structure of the mannoprotein (size and char...
The hypocholesterolemic effect of milk-based fruit beverages enriched with plant
sterols (PS) has previously been demonstrated, obtaining a beneficial effect on the serum
inflammatory status as well [1]. [...]
The consumption of milk-based fruit beverages enriched with plant sterols (PSs) has previously showed a cholesterol-lowering effect in postmenopausal women [1]. [...]
Helicteres hirsuta Lour. (H. hirsuta) has been traditionally used as a folk medicine for treating a range of common diseases. It has been used in furuncle treatment, pain relief, dysentery, measles, flu, antimalaria and antiobesity treatments in some...
Vicia faba L. (faba bean) (Fabaceae) is cultivated worldwide as a crop for human consumption. In this study, beans and pods were investigated for their phytochemical content and their potential nutraceutical properties as a strategy to counteract met...
Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein dige...
The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, mag...
Mannan defective (mnn) mutants have constituted a fundamental tool in the study of the structure and biosynthesis of mannoproteins in Saccharomyces cerevisiae. They were isolated by the group of Dr. C.E. Ballou by random mutagenesis, and a selection...
Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been dev...
Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender, lemon balm, basil, tarragon, salvia, and spearmint extracts were studie...
Background: Cruciferous sprouts (Brassicaceae) are rich in glucosinolates (GSL) as health-promoters involved in the prevention and modulation of different pathological conditions. Only recently has the use of LEDs been implemented in food production...
Chia mucilage is a new ingredient with a lot of new applications and so its extraction from seeds generates a great amount of coproducts (CSWM), whose composition is suitable for the meat industry. In this work, the effect of the addition of CSWM and...
Phenol and some of its derivatives are products of the petrochemical industry. These compounds are characterized by their exceptional ability to persist in media and reach both food and water used by human beings. The consumption of these compounds h...
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