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2 pages, 184 KiB

Open AccessAbstract

Investigation of Antibacterial Activity and Synergistic Antibacterial Potential of Sericin Protein Extracts

by Su-Jin Seo, Han-Seung Shin, Gitishree Das and Jayanta Kumar Patra

Biol. Life Sci. Forum 2022, 18(1), 1; https://doi.org/10.3390/Foods2022-13018 - 30 Sep 2022

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Abstract

Many antibacterial agents have been continuously used by various industries in order to extend shelf life by controlling spoilage bacteria and reducing the risk of pathogenic bacteria. However, there are concerns related to safety and various health-related issues. The sericin in silk cocoons [...] Read more.

Many antibacterial agents have been continuously used by various industries in order to extend shelf life by controlling spoilage bacteria and reducing the risk of pathogenic bacteria. However, there are concerns related to safety and various health-related issues. The sericin in silk cocoons is considered as a waste product in the silk industry and is usually thrown away. Sericin is known to possess a number of important biochemical properties. Considering this, in the present study, sericin protein was extracted from silk cocoons via a degumming process, and its antibacterial activity was investigated against a number of foodborne pathogenic bacteria using standard procedures. Its synergistic antibacterial activity was also investigated using both sericin protein and standard antibiotics such as ampicillin, azithromycin, cephalexin, erythromycin, gentamycin, kanamycin, and streptomycin. The results showed that sericin extract displayed a prominent antibacterial effect against all the tested foodborne pathogenic bacteria, with the diameter of inhibition zones ranging from 9.44 ± 0.04 mm to 12.09 ± 0.58 mm, and the results were comparable with those of the standard antibiotics. The sericin extract at 500 µg/disc displayed the highest inhibition zones against both the tested E. coli (12.09 ± 0.58 mm) and the L. monocytogenes (11.51 ± 0.35 mm). Furthermore, sericin along with the standard antibiotics at (25 µg + 5 µg respectively)/disk displayed significant antibacterial potential against all the tested foodborne pathogenic bacteria, with the highest inhibition zone against Salmonella Typhimurium (26.59 ± 0.74 mm). The minimum inhibitory concentration and the minimum bactericidal concentration values of the sericin extract ranged from 0.0625 to 1.0 mg/mL. These data suggested that sericin extract has promising antibacterial potential that can be utilized in various industries as an effective antibacterial agent. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 194 KiB

Open AccessAbstract

Histopathological Evaluation of Mice’s Liver and Kidney after Exposure to an Elderberry Extract

by Tiago Azevedo, Tiago Ferreira, Lillian Barros, Isabel C. F. R. Ferreira, Maria de Lurdes Pinto and Paula A. Oliveira

Biol. Life Sci. Forum 2022, 18(1), 6; https://doi.org/10.3390/Foods2022-13031 - 13 Oct 2022

Viewed by 1104

Abstract

Elderberry (Sambucus nigra L.) is recognised for its use as a food source, food additive, in nutraceuticals, and in folk medicine. Its berries have a high concentration of flavonoids, particularly anthocyanins, well-known for their colorant and antioxidant properties. The main goal of [...] Read more.

Elderberry (Sambucus nigra L.) is recognised for its use as a food source, food additive, in nutraceuticals, and in folk medicine. Its berries have a high concentration of flavonoids, particularly anthocyanins, well-known for their colorant and antioxidant properties. The main goal of this study was to evaluate the influence of an anthocyanin-rich elderberry extract (EE) on mice for 29 days and to assess its safety when used as natural food colorant. The anthocyanin profile was determined using HPLC-DAD-ESI/MS. The study was approved by the Portuguese Veterinary Authorities. A total of 24 FVB/n female mice (n = 6/group) were randomized into four experimental groups: Control, 12 mg/mL EE (EE12), 24 mg/mL (EE24) and 48 mg/mL (EE48). EE was supplemented in drinking water. Animals were humanely sacrificed by intraperitoneal injection of xylazine and ketamine, followed by exsanguination by cardiac puncture. A complete necropsy was performed. For histopathological analysis, liver and kidney samples were collected and fixed in 10% buffered formalin, sectioned and processed for paraffin embedding. Sections were stained with haematoxylin and eosin and observed under light microscope. The predominant anthocyanins detected were cyanidin-3-O-sambubioside-5-O-glucoside and cyanidin-3-O-sambubioside. Histological analysis of the liver showed a significant difference (p = 0.036) between Control (80.0%) and EE12 (16.7%), with the Control group’s histology exhibiting overall hydropic changes. These changes presented a generalized distribution in Control mice, whereas the other groups exhibited hydropic changes at the centrilobular zone. Inflammation in the liver was also assessed, with at least one animal in each group exhibiting chronic focal hepatitis. Apart from one case of chronic interstitial nephritis in EE24, no histological changes were observed. The results suggest that elderberry extract supplementation does not appear to cause toxicological effects in kidney or liver structure or function with pathological significance. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

1 pages, 199 KiB

Open AccessAbstract

Adaptation of the INFOGEST Digestion for the Elderly Population to Assess Sterol Bioaccessibility in a Plant Sterol-Enriched Wholemeal Rye Bread

by Diego Miedes, Mussa Makran, Guadalupe Garcia-Llatas, Reyes Barberá, Antonio Cilla and Amparo Alegría

Biol. Life Sci. Forum 2022, 18(1), 8; https://doi.org/10.3390/Foods2022-13025 - 10 Oct 2022

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Abstract

The fortification of foods with cholesterol-lowering agents such as plant sterols (PS) is allowed in Europe and could be of interest to the elderly since aging may lead to higher cardiovascular risk. To date, no studies have analyzed how the gastrointestinal conditions of [...] Read more.

The fortification of foods with cholesterol-lowering agents such as plant sterols (PS) is allowed in Europe and could be of interest to the elderly since aging may lead to higher cardiovascular risk. To date, no studies have analyzed how the gastrointestinal conditions of the elderly affect PS bioaccessibility. Thus, this study evaluates the impact of adapting the standardized INFOGEST 2.0 method for adult to elderly physiological conditions on the bioaccessibility (BA) of PS-enriched wholemeal rye bread. For this purpose, changes in gastric or gastric and intestinal phase conditions (enzyme activity, pH, digestion time, or agitation) were made. Compared to adults, only when gastric and intestinal phase conditions were modified, the BA (%) decreased for individual (10.9–20.5 vs. 19.5–36.3) and total PSs (11.4 ± 1.7 vs. 20.5 ± 1.0), demonstrating that this reduction is due to intestinal phase modifications. However, the order of BA was not modified under any of the conditions tested, following the increasing rank: β-sitosterol, campesterol, Δ7-stigmasterol, sitostanol, Δ5,24, stigmastadienol, Δ5-avenasterol, Δ7avenasterol, stigmasterol, and campestanol. This complex matrix, very rich in fiber, such as wholemeal rye bread, may be responsible for the enzymatic reduction affecting PS solubility in the adapted digestion elderly model. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 218 KiB

Open AccessAbstract

Chemopreventive Potential of Santolina chamaecyparissus against MNU-Induced Mammary Cancer in Female Wistar Rats

by Tiago Azevedo, Jessica Silva, Abigaël Valada, Lara Anjos, Tiane C. Finimundy, Lillian Barros, Manuela Matos and Paula A. Oliveira

Biol. Life Sci. Forum 2022, 18(1), 11; https://doi.org/10.3390/Foods2022-12981 - 30 Sep 2022

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Abstract

Breast cancer is the most often diagnosed cancer worldwide, with the greatest fatality rate among women in 2021. Santolina chamaecyparissus L. has been shown to successfully inhibit cancer cells’ proliferation, especially in the human breast adenocarcinoma (MCF-7) cell line. This study’s goal was [...] Read more.

Breast cancer is the most often diagnosed cancer worldwide, with the greatest fatality rate among women in 2021. Santolina chamaecyparissus L. has been shown to successfully inhibit cancer cells’ proliferation, especially in the human breast adenocarcinoma (MCF-7) cell line. This study’s goal was to evaluate the chemopreventive potential of a S. chamaecyparissus aqueous extract (SCE) on N-methyl-N-nitrosourea (MNU)-induced mammary cancer in female rats. This study was approved by the ORBEA under reference 834-e-CITAB-2020. Twenty-eight four-week-old female Wistar rats were divided into four groups: Control, MNU, SCE and SCE+MNU. SCE was supplemented in drinking water (120 µg/mL) ad libitum and replaced every 3 days due to the compounds’ stability. A total of nineteen compounds were identified in the extract, with myricetin-O-glucuronide and 1,3-O-dicaffeoylquinic acid being the main compounds found. At 50 days of age, the MNU was administered by intraperitoneal route. Humane Endpoint analysis was performed weekly. Induced animals were palpated twice a week. Tumour width (W) and length (L) were weekly measured with a calliper. Tumour volume was also determined [V = (W² × L)/2]. After twenty-one weeks, animals were sacrificed by a ketamine/xylazine overdose. Control and SCE animals did not develop any tumours. In the MNU group, the first tumour appeared during the ninth week; in SCE+MNU, it only appeared in the sixteenth week. No significant differences were found. However, the tumour incidence in SCE+MNU (28.57%) was lower than in MNU (57.14%). The MNU group had a higher mean tumour weight (2.31 ± 1.13 g) than the SCE+MNU group (0.39 ± 0.02 g) and a larger mean tumour volume (2.02 ± 1.23 cm³) than SCE+MNU (0.57 ± 0.15 cm³) (p > 0.05). Despite the lack of statistically significant differences between groups, the absence of mortality in SCE+MNU, as well as the lower values in each parameter, suggest that Santolina chamaecyparissus has interesting potential as a chemoprotective agent. Histopathological analysis will help understand this extract’s impact on oncogenesis. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

1 pages, 186 KiB

Open AccessAbstract

The Functional Potential of the Saharan Wild Olive Related to Their Bioactive Compound Contents and Biological Activities

by Houari Benamar and Malika Bennaceur

Biol. Life Sci. Forum 2022, 18(1), 12; https://doi.org/10.3390/Foods2022-13010 - 30 Sep 2022

Viewed by 664

Abstract

The Saharan wild olive is a plant used for food and medicinal purposes in the Mediterranean region [...] Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 192 KiB

Open AccessAbstract

Ultrasound-Assisted Extraction of Bioactive Compounds from Black Currant and Chokeberry Pomaces

by Iga Piasecka, Agata Górska, Stanisław Kalisz, Rita Brzezińska and Artur Wiktor

Biol. Life Sci. Forum 2022, 18(1), 14; https://doi.org/10.3390/Foods2022-12954 - 30 Sep 2022

Viewed by 851

Abstract

Constantly growing amounts of food waste act as an encouragement to find new solutions to recover valuable components. Fruit industry by-products, such as pomaces obtained after juice pressing, are a source of bioactive compounds, e.g., polyphenols, which are known as anti- oxidative molecules. [...] Read more.

Constantly growing amounts of food waste act as an encouragement to find new solutions to recover valuable components. Fruit industry by-products, such as pomaces obtained after juice pressing, are a source of bioactive compounds, e.g., polyphenols, which are known as anti- oxidative molecules. The process of bioactive compound extraction may be, however, harmful to the environment and energy-consuming. In the following study, sonication was used to improve extraction efficiency and decrease energy and organic solvent consumption. Black currant and chokeberry pomaces obtained as by-products of juice pressing were dried. Bioactive extracts were collected in ultrasound-assisted processes, which were conducted using an ultrasonic homogenizer, applying different parameters of ultrasound amplitudes (30%, 55%, and 80%) and times of sonication (2 min, 6 min, and 10 min) and using water as an extractant. The total polyphenol content of the extracts was determined in a Folin–Ciocalteu assay and their antioxidant capacity of them was determined in an ABTS study. The values of the total polyphenol content were significantly higher when sonication was applied, reaching an over 1.7-fold higher value of polyphenol content in the chokeberry extract when an 80% amplitude and 10 min time of the ultrasound treatment was implemented, compared to the control (maceration with water). According to the literature, the main groups of polyphenols found in chokeberry pomace are anthocyanins, followed by phenolic acids and flavonols, and black currant pomace consists mainly of anthocyanins. Differences in antioxidant capacity values were also significant, reaching a maximum level of 13.7 μmol Trolox equivalent/ml of chokeberry extract and 20.5 μmol Trolox equivalent/ml of black currant extract. Both of the highest results were noted when an 80% amplitude and 10 min time of ultrasound treatment were applied. Alternative extraction methods accelerate the extraction process and allow bioactive compound-rich extracts to be obtained from the berry fruit by-products. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 213 KiB

Open AccessAbstract

Chemical and Nutritional Characterization of Various by-Products of the Industry Olea europea L. Source of Healthy Ingredients

by Franklin Chamorro, Lucia Cassani, Pauline Donn, Sepidar Seyyedi Mansour, Maria Fraga-Corral, Jianbo Xiao, Jesus Simal-Gandara, Miguel A. Prieto and Paz Otero

Biol. Life Sci. Forum 2022, 18(1), 19; https://doi.org/10.3390/Foods2022-12925 - 30 Sep 2022

Viewed by 885

Abstract

Currently, the food industry is facing a wide demand for natural foods that provide benefits for the consumer's health. In this sense, a trend in food technology is to obtain bioactive compounds from different food by-products with antioxidant, anti-inflammatory, and antiviral properties, among [...] Read more.

Currently, the food industry is facing a wide demand for natural foods that provide benefits for the consumer's health. In this sense, a trend in food technology is to obtain bioactive compounds from different food by-products with antioxidant, anti-inflammatory, and antiviral properties, among others, that allow their recovery through the circular economy model. In this study, the chemical and nutritional composition was evaluated in terms of phenolic compounds (PC), fatty acid profile (FA), and mineral composition in several by-products of Olea europaea L.: pomace, olive water, olive leaves, fiber crude, and an extract obtained by extraction with supercritical fluid (SCFE) at 20 and 24 MPa of the olive fiber. PC quantification was performed by liquid chromatography-mass spectrometry (LC-MS/MS), the fatty acid profile was obtained by gas chromatography coupled to a flame ionization detector (GC-FID), and the mineral content was determined By inductively coupled plasma optical emission spectrometry (ICP-OES). In all the byproducts studied, dihydroxybenzoic acid, hydroxytyrosol, and oleacein were found to be the main PCs. Olive fiber presented the highest content of hydroxytyrosol (171.2 mg/kg) and oleacin (150 mg/kg). Regarding the content of FA, a high concentration of monounsaturated fatty acids (MUFA), between 71 and 73%, was reported in all the by-products of the olive, highlighting oleic acid as the main FA. The fraction of polyunsaturated fatty acids (PUFA) corresponded to 10–12%, with α-linolenic acid being the main compound. With respect to the mineral profile, some differences were observed, the pomace and the fiber presented relevant values of calcium (4–6.5 g/kg), potassium (0.5 g/kg), and magnesium (0.5 g/kg), while the oily extract did not report significant levels of minerals. Taking into account the previous results, the by-products resulting from the olive industry can be considered a valuable source of bioactive molecules, including PC, AG, and minerals, which provide important beneficial effects for health, mainly for the prevention of diseases related to oxidative stress, and could be used as novel natural ingredients for incorporation into functional foods or nutraceuticals. However, both in vitro and in vivo studies are needed to confirm the potential in humans and demonstrate the safety of these ingredients. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 221 KiB

Open AccessAbstract

Bioactive Properties of Blueberry Extracts Obtained by Different Drying Techniques against Helicobacter pylori

by José Manuel Silvan, Anna Michalska-Ciechanowska, Marisol Villalva, Jessica Brzezowska, Soledad Díaz and Adolfo J. Martinez-Rodriguez

Biol. Life Sci. Forum 2022, 18(1), 20; https://doi.org/10.3390/Foods2022-13013 - 30 Sep 2022

Viewed by 1396

Abstract

Helicobacter pylori (H. pylori) is widely recognised as one of the most prevalent human pathogens, which infects more than 50% of the population worldwide. Chronic inflammation of the gastric mucosa is one of the main consequences of this infection and is [...] Read more.

Helicobacter pylori (H. pylori) is widely recognised as one of the most prevalent human pathogens, which infects more than 50% of the population worldwide. Chronic inflammation of the gastric mucosa is one of the main consequences of this infection and is related to the risk of developing gastric cancer. Currently, due to the high association between H. pylori infection and the progression of gastric cancer, most therapeutic treatments aim to eradicate the bacteria using different antibiotics in combination with a proton pump inhibitor in triple or quadruple therapy. However, resistant strains have increased significantly, requiring new therapeutic tools. Blueberries are rich in different bioactive compounds with antibacterial and anti-inflammatory properties that could contribute to reducing the problems associated with H. pylori infection. The aim of this research was to analyse the antibacterial and anti-inflammatory properties of different blueberry extracts (from Bluejay, Berkley, and Bluecrop varieties) obtained by different drying methods (freeze-drying (FD), vacuum drying at 50 °C, 70 °C and 90 °C (VD), and spray drying (SD)) against H. pylori infection. The results showed that all blueberry extracts exhibited antibacterial effects against H. pylori, with some of these extracts being bactericidal, while the rest reduced bacterial growth by more than 5 log CFU/mL. The Bluecrop extracts were the most active because all the extracts obtained by the different drying methods were bactericidal. The extracts obtained by vacuum drying (VD) at 50ºC were the most effective since the extracts of the three varieties were bactericidal. Regarding anti-inflammatory activity, all blueberry extracts reduced IL-8 secretion in the H. pylori-infected gastric cells. The Bluecrop extracts obtained by VD at 70 °C and 90 °C reduced IL-8 production by 30% and 32%, respectively. These results suggest that the blueberry extracts used in the present work and obtained by different drying methods could constitute a useful alternative for controlling H. pylori growth and in the modulation of the gastric inflammatory process induced in H. pylori infection. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 175 KiB

Open AccessAbstract

A Simplified SPE-GC-FID Method for Detection of Adulteration of Olive Oil with Sunflower Oil

by Paolo Lucci, Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda and Tullia Gallina Toschi

Biol. Life Sci. Forum 2022, 18(1), 21; https://doi.org/10.3390/Foods2022-12973 - 30 Sep 2022

Viewed by 836

Abstract

The unique distribution of free and esterified minor compounds represents a promising tool for the evaluation of olive oil authenticity. For this purpose, we developed and in-house validated a simple SPE-GC-FID method for the determination of ratio patterns in free and esterified hydroxylated [...] Read more.

The unique distribution of free and esterified minor compounds represents a promising tool for the evaluation of olive oil authenticity. For this purpose, we developed and in-house validated a simple SPE-GC-FID method for the determination of ratio patterns in free and esterified hydroxylated minor compounds of olive and sunflower oils. The methodology showed suitable repeatability relative standard deviation, which was lower than 7.5% in all cases. The method, which is intentionally based on simple instrumentations, allows the quantification of hydroxylated minor compounds in a single chromatographic run while reducing sample preparation, the employment of toxic solvents, and analysis time. Finally, the analytical approach has been used for the analysis of pure oil samples, comprising 15 authentic extra-virgin olive oils selected from different European countries, revealing different hydroxylated minor compounds profiles and the proportion of free and esterified forms in olive and sunflower oils. The SPE-GC-FID method proposed herein has been applied to the quantification of free and esterified hydroxylated minor compounds as well as their ratio in pure extra virgin olive oil mixed in different amounts to mimic olive oil adulteration with refined sunflower oil at different levels of 2, 5, 10, 15, and 20% (w/w). As a result, even the smaller addition of 2% of sunflower oil in extra-virgin olive oil led to a significant decrease in the free/esterified hydroxylated minor components ratio. This work was developed in the context of the project OLEUM ‘Advanced solutions for assuring authenticity and quality of olive oil at global scale’ funded by the European Commission within the Horizon 2020 Programme (2014-2020, GA no. 635690). The information expressed in this abstract reflects the authors’ views; the EC is not liable for the information contained therein. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 220 KiB

Open AccessAbstract

Characterization, Classification and Authentication of Honey by Non-Targeted UHPLC-HRMS Chromatographic Fingerprints and Chemometric Methods

by Víctor García Seval, Clàudia Martínez-Alfaro, Javier Saurina, Oscar Núñez and Sònia Sentellas

Biol. Life Sci. Forum 2022, 18(1), 26; https://doi.org/10.3390/Foods2022-12994 - 30 Sep 2022

Viewed by 1077

Abstract

Honey is a natural substance produced by bees of the genus Apis. Depending on the raw material used for its production, honey can be classified into two large groups: blossom honey, which results from the metabolization of nectar extracted from flowers; and honeydew [...] Read more.

Honey is a natural substance produced by bees of the genus Apis. Depending on the raw material used for its production, honey can be classified into two large groups: blossom honey, which results from the metabolization of nectar extracted from flowers; and honeydew honey, in which bees use plant or insect secretions for its production. The physicochemical characteristics are different between these two types of honey. For example, honeydew honey is darker and is characterized by a high content of phenolic acids. On the contrary, blossom honey stands out for its abundance of flavonoids. Blossom honey can be also classified based on the pollen origin. Thus, honey with more than 45% of the pollen coming from the same species can be considered monofloral; otherwise, it is considered multifloral. Honey is one of the food products with the highest level of fraudulent practices. Most of the adulterations consist of ingredient dilution, adding sweet substances, such as syrups, sugar cane, or corn syrup, among others. In the market, this was reflected in the dubious drop in prices for this product. In the last few years, several instance of honey fraud have come to light. This work aimed to develop a non-targeted ultra-high-performance liquid chromatography–high-resolution mass spectrometry (UHPLC–HRMS) fingerprinting method to address the characterization, classification, and authentication of Spanish honey samples considering their botanical and geographical origin. A total of 136 kinds of honey from different Spanish production regions belonging to different botanical varieties were analyzed, including: blossom honey (orange blossom, rosemary, thyme, eucalyptus, and heather) and honeydew honey (holm oak, forest, and mountain). A simple sample treatment was carried out, consisting of dissolving 1 g of honey in 10 mL of water, followed by a 1:1 dilution with methanol. The chromatographic separation of the obtained extracts was performed using a Kinetex^® C-18 core–shell column (100 × 4.6 mm I.D., 2.6 μm), working under gradient elution, using an aqueous solution of 0.1% formic acid and acetonitrile as the mobile phase components. HRMS acquisition was performed using electrospray in negative ionization mode (−2500 V) in an LTQ-Orbitrap working in full scan MS (m/z 100–1000) at a resolution of 50,000 full-width at half maximum (FWHM). The obtained non-targeted UHPLC–HRMS fingerprints (peak signals as a function of retention time and m/z) were considered as chemical descriptors of the analyzed honey samples for principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). PLS-DA revealed good discrimination between blossom and honeydew honey. Furthermore, the obtained chemometric models allowed the achievement of very good classification among the different botanical varieties under study for both blossom and honeydew honey. The discrimination of honey regarding the different Spanish climate production regions was more limited, although some trends were observed. Thus, the non-targeted UHPLC–HRMS fingerprinting approach proved to be an appropriate methodology to address honey characterization, classification, and authentication based on their different botanical origin. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 217 KiB

Open AccessAbstract

Hydrophobic and Hydrophilic Deep Eutectic Solvents to Extract Carotenoids from Orange Peels and Obtain Green Extracts

by Adriana Viñas-Ospino, Manuela Panić, Ivana Radojčić-Redovniković, Jesús Blesa, Ana Frígola, María José Esteve and Daniel López-Malo

Biol. Life Sci. Forum 2022, 18(1), 28; https://doi.org/10.3390/Foods2022-12978 - 30 Sep 2022

Cited by 2 | Viewed by 1233

Abstract

Nowadays the food industry is focusing on the reutilization of fruit by-products rich in bioactive compounds such as carotenoids. These valuable ingredients could be extracted to formulate functional food products. Deep Eutectic Solvents (DES) are a new generation of solvents that comply with [...] Read more.

Nowadays the food industry is focusing on the reutilization of fruit by-products rich in bioactive compounds such as carotenoids. These valuable ingredients could be extracted to formulate functional food products. Deep Eutectic Solvents (DES) are a new generation of solvents that comply with the requirements for green extractions and can successfully replace other organic solvents. The aim of the present study was to select the most promising DES for carotenoid extraction from orange peel (OP) and obtain green extracts with biological activity. In order to reduce time and energy, the software COSMOtherm was used for the screening of 68 DES to provide the optimal solvent for carotenoid extraction. The results from the software were validated experimentally with the most suitable and unsuitable solvents. OP was obtained from orange fruits (Citrus sinensis, Navel cultivar). Three hydrophobic DES were prepared Menthol:Camphor (Me:Cam), Menthol:Eucalyptol (Me:Eu), Lauric Acid:Octanoic acid (C12:C8) and two hydrophilic Proline:Malic acid (Pro:MA) and Choline chloride:Urea (ChChl:U). Extractions were performed with 1 g of milled OP using different DES (1:10 w/v) for 30 min with 50 W of ultrasound power at 45 °C. The obtained extracts were characterized by total carotenoid content (TC), determined spectrophotometrically; the biological activity was evaluated in vitro by an antiproliferative assay in tumor cells (HeLa) using MTS reactive. The extracts obtained with hydrophobic DES showed the highest values of total carotenoids, and no significative difference (p > 0.05) was found between Me:Cam (163.5 ± 1.1 mg/100 g_fw), Me:EU (168.7 ± 1.6 mg/100 g_fw) and C12:C8 (153.1 ± 7.1 mg/100 g_fw). The in vitro assay showed an antiproliferative effect of Me:Cam extract on tumor HeLa cells with 26.7% of cell viability. The whole formulation (DES and bioactive compound) could be included in final products without any additional purifying steps and can enhance the bioactivity of food products. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 191 KiB

Open AccessAbstract

Reusing Food Waste: Ascorbic Acid Extraction from Orange Peel Using Ultrasound-Assisted Extraction and Natural Deep Eutectic Solvents

by Clara Gomez-Urios, Ines Mbuy, Maria Jose Esteve, Jesus Blesa, Ana Frigola and Daniel Lopez-Malo

Biol. Life Sci. Forum 2022, 18(1), 29; https://doi.org/10.3390/Foods2022-12976 - 30 Sep 2022

Viewed by 1162

Abstract

The food industry generates a huge amount of waste from the production of food and processed products. There is a need to find a different outcome for this waste, use or reuse, to minimize this problem. Regarding citrus fruits, the waste of this [...] Read more.

The food industry generates a huge amount of waste from the production of food and processed products. There is a need to find a different outcome for this waste, use or reuse, to minimize this problem. Regarding citrus fruits, the waste of this cultivar has a significant amount of bioactive compounds, such as ascorbic acid (AA). The extraction of these compounds can also contribute to environmental pollution due to energy usage and polluting organic solvent by-products. Nonconventional extraction techniques and less-polluting solvents to recover these compounds from citrus waste would be a better and less-polluting choice. In this study, six hydrophilic natural deep eutectic solvents (NADESs) were prepared to extract AA from orange peel (navel cultivar). EtOH 50% was used as the control. The extraction was performed with the aid of ultrasound-assisted extraction (UAE). The following optimized UAE parameters were used: extraction time (5, 10, and, 15 min), intensity (100 W, 200 W, and 400 W), and a magnetic stirring time after UAE (0, 20, 30, and 45 min). The determination of AA was made by HPLC-UV/VIS. Mobile phase A included Milli-Q water/formic acid (95:5), while mobile phase B included acetonitrile/A (60:40). An injection volume of 1 µL and a flow rate of 0.5 mL/min were used. A standard calibration curve was constructed using the same conditions as the samples (R = 0.9998). The selected optimal conditions were 10 min of extraction, 100 W of intensity (no statistical differences found among intensities), and 45 min of magnetic stirring after treatment. The NADES that presented the highest extraction yield was malic acid with glucose (11.76 mg/100 mL) followed by L-proline with malic acid (7.44 mg/100 mL). NADEs provided higher extraction yields than did EtOH 50% (5.41 mg/100 mL). In conclusion, two of the studied NADESs extracted more AA from orange peel than did EtOH 50%. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 205 KiB

Open AccessAbstract

Quality Assessment of Black Currant, Strawberry and Cranberry Seeds’ Lipid Fraction

by Agata Górska, Iga Piasecka, Kinga Kienc, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła and Joanna Bryś

Biol. Life Sci. Forum 2022, 18(1), 31; https://doi.org/10.3390/Foods2022-12953 - 30 Sep 2022

Viewed by 778

Abstract

The proper management of the waste generated during food production and processing is currently one of the major and urgent challenges for the food industry. Berry seeds are believed to be a source of bioactive substances that could be reused in food and [...] Read more.

The proper management of the waste generated during food production and processing is currently one of the major and urgent challenges for the food industry. Berry seeds are believed to be a source of bioactive substances that could be reused in food and cosmetic production, in agreement with the EU policies of circular economy and sustainable development. The aim of this study was to extract oils from black currant, strawberry and cranberry seeds and to determine the quality of the obtained oils. The following parameters were determined: fatty acid composition by gas chromatography; distribution of fatty acids between the sn-2 and sn-1,3 positions of triacylglycerols by enzymatic hydrolysis; the oxidative stability of fat by pressure differential scanning calorimetry and melting characteristics by differential scanning calorimetry. The oils were extracted with yields of 5.71, 11.62 and 22.74% in the cases of black currant, strawberry and cranberry seeds, respectively. Based on the obtained results, it can be stated that the oils studied were a rich source of polyunsaturated fatty acids, especially linoleic and alpha-linolenic acids. Linoleic acid was mainly present in the internal position of triacylglycerol molecules, whereas saturated fatty acids usually occupied the external positions of triacylglycerols. Black currant and strawberry seed oils were characterized by short oxidation induction times, which proves their low oxidative stability. The melting curves for black currant and strawberry seed oils were of a similar shape characterized by one endothermic event, indicating the presence of low-melting triacylglycerol fractions containing polyunsaturated fatty acids. The shape of the DSC curve for cranberry seed oil differed from the shape of the melting curves for blackcurrant and strawberry seed oils, and indicated two endothermic transitions, proving the presence of low-melting fractions containing polyunsaturated fatty acids and medium-melting fractions rich in monounsaturated fatty acids. The shape of the curves corresponded to the analysis of the fatty acid composition. On the basis of the conducted analyses, it can be concluded that cranberry seed oil is characterized by the highest quality parameters of the analyzed oils; it may be a source of both polyunsaturated and monounsaturated fatty acids; the distribution of fatty acids at the internal and external positions of the triacylglycerols is nutritionally favorable. This oil is also characterized by the highest resistance to oxidative processes. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 195 KiB

Open AccessAbstract

The Effect of Fiber Addition on Wheat Bread Staling

by Ewa Ostrowska-Ligȩza, Monika Miernicka, Agata Górska, Joanna Bryś, Rita Brzezińska and Magdalena Wirkowska-Wojdyła

Biol. Life Sci. Forum 2022, 18(1), 33; https://doi.org/10.3390/Foods2022-12918 - 30 Sep 2022

Cited by 1 | Viewed by 753

Abstract

Bread is a staple grain product that many consumers eat every day [...] Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 192 KiB

Open AccessAbstract

Composition, Physicochemical and Antioxidant Properties of Tropical Almond (Terminalia catappa L.) Oil as a Novel Source of Lipids

by Pramod Bandara, Anura Jayasooriya and Mahinda Senevirathne

Biol. Life Sci. Forum 2022, 18(1), 34; https://doi.org/10.3390/Foods2022-12956 - 30 Sep 2022

Viewed by 1103

Abstract

The demand for edible fats and oils has sparked interest in alternative vegetable oil sources with a focus on health benefits and new industrial applications. Therefore, this study aimed to assess the potential of using underutilized tropical almond (TA) (Terminalia catappa) [...] Read more.

The demand for edible fats and oils has sparked interest in alternative vegetable oil sources with a focus on health benefits and new industrial applications. Therefore, this study aimed to assess the potential of using underutilized tropical almond (TA) (Terminalia catappa) nut oil as a source of novel dietary lipids. The fatty acid profile of the screw-pressed TA oil was analyzed by a gas chromatography-flame ionization detector. Physicochemical properties, total phenolics, total flavonoids, and antioxidant properties were evaluated and compared with coconut and almond oils extracted under similar conditions. Thermal behavior and shelf life of TA oil were comparatively analyzed using differential scanning calorimetry and Schaal’s oven test respectively. Interestingly the yield of TA oil (48.67 ± 1.76%) was significantly higher than the almond oil (39.0 ± 0.57%). The TA oil contained more than 56% of unsaturated fatty acids, particularly 31.3% oleic and 24.9% linoleic being the predominant fatty acids. Palmitic acid was the predominant (38.9%) saturated fatty acid. The melting and the crystallization temperatures of TA oil were 14.29 °C and (−0.75 °C) respectively while the melting points of almond and coconut oil were −10.63 °C and 24.8 °C. The physicochemical properties including specific gravity, refractive index, peroxide, acid value, and iodine value were comparable with coconut oil, and they were consistent with the CODEX and SLS standards. The estimated shelf life of TA oil was more than nine months. Moreover, TA oil showed significantly higher phenolic content (2.26 ± 0.08 mg GAE/100 g) and flavonoid content (10.46 ± 1.47 mg QE/100 g) than almond and coconut oils. Further, TA oil showed antioxidant activity with an IC₅₀ of 1574.93 ± 3.44 mg/mL for DPPH, 340.28 ± 1.23 mg/mL for ABTS, and a reducing power of 4.68 ± 0.33 mM Trolox eq/100 g in FRAP assays. Hence, TA oil possessed excellent physicochemical and functional properties suitable to be used as a novel, healthy edible oil. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 213 KiB

Open AccessAbstract

Supercritical Fluid Extraction and Pulsed Electric Field Assisted Extraction of Ziziphus lotus Fruits, Leaves, and Roots

by Lucia Cuesta Ramos, Joanna Jastrzębska, Katarzyna Dawidowicz, Wahiba Rached, Yuthana Phimolsiripol, Francisco J. Barba and Juan Manuel Castagnini

Biol. Life Sci. Forum 2022, 18(1), 37; https://doi.org/10.3390/Foods2022-12985 - 30 Sep 2022

Viewed by 925

Abstract

Currently, the consumption of natural extracts from medicinal plants and fruits present in nature, and the discovery of the many benefits and positive impacts on the human body connected to their intake have favored and promoted research in the field of extraction. For [...] Read more.

Currently, the consumption of natural extracts from medicinal plants and fruits present in nature, and the discovery of the many benefits and positive impacts on the human body connected to their intake have favored and promoted research in the field of extraction. For this purpose, in recent years, the extracts of plant parts (leaves, branches, seeds, stem, roots, fruits, etc.) of the genus of Asteriscus, Atriplex, Haloxylon, Ruta, Ficus, Olea, and Zizyphus have been investigated for their several biological properties and therapeutic activities including those as an antioxidant, antitumoral, antiproliferative, hepatoprotective, and antimicrobial. The shortcoming of using conventional methods, such as maceration, Soxhlet solvent extraction, and pressurized hot water, has promoted the development of novel, efficient, economical, and safe extraction techniques to recover the bioactive compounds without losing their quality and properties. Innovative methodologies, such as supercritical fluid technology and pulsed electric field-assisted extraction, have been proposed as sustainable methodologies to isolate nutraceuticals and pharmaceuticals from natural matrices, such as herbs, spices, and aromatic and medicinal plants. This study aimed to obtain extracts from fruits, leaves, and roots of Ziziphus lotus by Supercritical Fluid Extraction (SFE, P = 25 MPa, T = 40 °C, Time = 60 min, Flow = 10 mL/min, Solvent = 90 CO₂:10 Ethanol) and Pulsed Electric Field (PEF, E = 3 kV/cm, Ws = 100 kJ/kg, Solvent = water, followed by 60 min of agitation) assisted extraction and characterize the extracts in terms of total antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) and Total Equivalent Antioxidant Capacity (TEAC)), total phenolics, chlorophyll, and carotenoids content. PEF extracts presented an interesting content of total phenolic compounds (TPC): Fruits: 14.8 ± 0.1; Leaves: 31.1 ± 1.8; Roots: 28.8 ± 1.7 mg GAE/g DW. On the other hand, the concentration of TPC in SFE extracts was: Fruits: 5.91 ± 0.2; Leaves: 1.184 ± 0.2; Roots: 5.72 ± 0.8 mg GAE/g DW. Total chlorophyll content (TCC) was: Fruits: 366 ± 1; Leaves: 471 ± 12; Roots: 192 ± 16 mg/g DW in the case of PEF extracts and 5.0 ± 0.3; 97 ± 1; 8.5 ± 0.1 mg/g DW, respectively, in the case of SFE. Finally, the content of carotenoids was 128.0 ± 0.5; 62 ± 1; 169 ± 1 mg/g DW for PEF-extracted fruits, leaves, and roots, respectively, and 5.92 ± 0.04; 19.76 ± 0.02; 4.97 ± 0.04 mg/g DW for SFE extracted fruits, leaves, and roots, respectively. PEF-assisted extraction allowed the recovery of more phenolics, chlorophyll, and carotenoid compounds than SFE. The TEAC was higher for PEF extracts but ORAC was higher for SFE extracts. This could be related to the different polarities of the solvent used for extraction in each technique. Green extraction methodologies represent an efficient and safe extraction technique to recover bioactive compounds without losing their quality and properties. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 177 KiB

Open AccessAbstract

Effects of Partially Replacing Wheat Flour with Tiger Nut Flour on the Physical and Sensory Properties of Different Types of Bread

by Nazir Kizzie-Hayford, Joshua Akanson, Ernest Ekow Abano and Jerry Ampofo-Asiama

Biol. Life Sci. Forum 2022, 18(1), 38; https://doi.org/10.3390/Foods2022-12955 - 30 Sep 2022

Viewed by 868

Abstract

This study investigated the effects of partially substituting wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types. The substitution was performed at a WF:TNF ratio of 100:0, 90:10, 85:15, 80:20, 75:25 and 70:30 for [...] Read more.

This study investigated the effects of partially substituting wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types. The substitution was performed at a WF:TNF ratio of 100:0, 90:10, 85:15, 80:20, 75:25 and 70:30 for butter bread (B_b), tea bread (T_b) and sugar bread (S_b). Substituting WF with TNF increased bread brownness, increased colour saturation and decreased lightness, showing the highest impact on S_b, followed by T_b and B_b. Additionally, bread-specific volume decreased significantly after 20 % (B_b), 25 % (T_b) and 30 % (S_b) TNF substitutions. Furthermore, substituting using 30 % TNF increased crumb hardness from approx. 1.87 N to 3.64 N (B_b), 3.46 N to 8.14 N (T_b) and 6.71 N to 11.39 N (S_b), and caused significant increases after 3 d storage to 17.80 N (T_b) and 21.08 N (S_b). Only a minimal effect on hardness of B_b (4.32N) was observed after storage. Substituting WF with 10 % TNF for B_b or 25 % TNF for T_b led to significantly higher consumer (N = 56) scores for all attributes and overall acceptability, but no significant effects on the overall acceptability of S_b were observed. Flash profiling showed frequently used descriptors for B_b as firm, moist, buttery, smooth and astringent. After 10% TNF substitution, descriptors were chewy, firm, sweet, porous, dry, caramel, whilst that of 30 % TNF were grainy, chocolate, brown, nutty and flaky. Substituting WF with TNF increased the lipids, fibre and minerals but decreased the protein and carbohydrate contents of bread. TNF substitution led to different physical and sensory changes depending on bread type, showing higher consumer acceptability for B_b, followed by T_b and S_b. The study is relevant for utilizing tiger nuts as an ingredient in bakery products. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

1 pages, 174 KiB

Open AccessAbstract

Production of Antibacterial Compounds from Fermented Dairy Products Using Kefir Grain Microflora

by Agata Biadała, Tomasz Szablewski, Renata Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś and Noranizan Mohd Adzahan

Biol. Life Sci. Forum 2022, 18(1), 40; https://doi.org/10.3390/Foods2022-12992 - 30 Sep 2022

Viewed by 1131

Abstract

The aim of the study was to evaluate the antibacterial properties of active compounds released during the fermentation of goat’s milk and whey from goat’s milk by selected bacterial strains from kefir grain microflora (Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Lacticaseibacillus rhamnosus [...] Read more.

The aim of the study was to evaluate the antibacterial properties of active compounds released during the fermentation of goat’s milk and whey from goat’s milk by selected bacterial strains from kefir grain microflora (Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Lacticaseibacillus rhamnosus, Lactobacillus acidophilus). Two milk sources were used, i.e., goat’s milk and whey from goat’s milk from an organic farm in Poland. Antibacterial activity was examined through the evaluation of the reduction in indicator microorganisms (E. coli, Salmonella, Micorcoccus luteus and Proteus mirabilis), checking by: plating on the selective medium (VRBG medium, nutrient agar), impedance changes measured by a BacTrac 4100 Automatic Microorganism Growth Analyzer, and optical density changes analysed by Bioscreen C. Based on the experiments, it was found that during the fermentation of whey and goat’s milk, bioactive substances are released which inhibit the growth of indicator microorganisms by up to six logarithmic cycles. The impedance and optical density changes observed correlated with a decrease in the number of cells of indicator microorganisms, which confirms the antibacterial properties of milk and whey fermented by selected strains from kefir grain microflora. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 174 KiB

Open AccessAbstract

Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels

by Adonis Hilal, Anna Florowska and Małgorzata Wroniak

Biol. Life Sci. Forum 2022, 18(1), 41; https://doi.org/10.3390/Foods2022-12969 - 30 Sep 2022

Cited by 1 | Viewed by 1071

Abstract

The aim of this research was to evaluate the physicochemical and textural properties of the binary hydrogels obtained using plant-based protein and prebiotic polysaccharide. The concentration levels of both biopolymers (pea protein and psyllium husk) were calculated using the DOE statistical tool, resulting [...] Read more.

The aim of this research was to evaluate the physicochemical and textural properties of the binary hydrogels obtained using plant-based protein and prebiotic polysaccharide. The concentration levels of both biopolymers (pea protein and psyllium husk) were calculated using the DOE statistical tool, resulting in 10 combinations (variants). The hydrogels were obtained using the thermo-mechanical induction technique (pea protein concentration ranging from 10% to 15% and psyllium husk concentration ranging from 1.5% to 2%). The obtained hydrogels were then analyzed in terms of their volumetric gelling index, water holding capacity, microrheology, texture and spreadability, and color parameters. Based on the conducted research, it was found that the volumetric gelling index and water-holding capacity of each hydrogel variant was equal to 100%, meaning that they all developed a gel structure causing them to have a high physical stability. In the case of microrheology parameters, the value of the solid-liquid balance (SLB) index was below 0.5 (except in for the hydrogel-containing 10% pea protein and 1.5% psyllium husk) which means that the analyzed systems had more solid-like properties due to their gel structure (G’ > G”). The elasticity index value was the highest in the case of the hydrogel containing the maximal concentration of both biopolymers. Furthermore, the variant containing 15% pea protein and 2% psyllium husk had the highest values of texture (0.88 N) and spreadability (24.48 N*s) by a significant amount. The total color difference DE was below 3.5, meaning that no clear color difference between the hydrogels was noticed. The physicochemical and textural properties of the obtained binary hydrogels can be controlled by modulating the concentration levels of both pea protein and psyllium husk. In terms of the analyzed properties, the most optimal variant was the one containing 12.5% pea protein and 1.5% psyllium husk. Such binary hydrogels can be used as a structural matrix in plant-based functional food development, by modulating the texture attributes and helping to fortify such foods by acting as a delivery system for nutrients and bioactive ingredients. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

1 pages, 194 KiB

Open AccessAbstract

Assessment of the Possibility of Using Differential Scanning Calorimetry in Thermal Analysis of Fat Isolated from Whey Protein Concentrate

by Diana Mańko-Jurkowska, Agnieszka Górska and Jakub Łukasiewicz

Biol. Life Sci. Forum 2022, 18(1), 43; https://doi.org/10.3390/Foods2022-12979 - 30 Sep 2022

Viewed by 696

Abstract

The aim of the study was to assess the possibility of using differential scanning calorimetry (DSC) in thermal analysis of fat isolated from three commercial whey protein concentrates (WPC) containing 80% whey protein in dry matter. In the first stage of the research, [...] Read more.

The aim of the study was to assess the possibility of using differential scanning calorimetry (DSC) in thermal analysis of fat isolated from three commercial whey protein concentrates (WPC) containing 80% whey protein in dry matter. In the first stage of the research, fat was extracted from WPC using the Folch method, and the fat fraction was analyzed for the fatty acid composition by gas chromatography (GC). In the next stage, the thermal properties of the fat were analyzed by DSC by determining the temperature and enthalpy of phase transitions of individual triacylglycerol fractions. The fatty acid profile of the tested samples was similar with the literature data for cow’s milk fat, which is dominated by saturated fatty acids (>60%), and the highest content is shown by palmitic acid (~30%) and oleic acid in the cis conformation (>23%). The fatty acid composition was related to the DSC melting profiles, where endothermic peaks of the low and/or medium and high melting triacylglycerol fractions in the temperature range of −5.5 °C to 35 °C were observed. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 209 KiB

Open AccessAbstract

Green-Extraction Methodologies for Recovering Bioactive Compounds from Endemic Fruits: Corcolen (Azara dentata)

by Lucia Cuesta Ramos, Joanna Jastrzębska, Katarzyna Dawidowicz, Mario Juan Simirgiotis, Yuthana Phimolsiripol, Francisco J. Barba and Juan Manuel Castagnini

Biol. Life Sci. Forum 2022, 18(1), 45; https://doi.org/10.3390/Foods2022-13007 - 30 Sep 2022

Viewed by 886

Abstract

There is a great demand for the recovery of bioactive compounds from by-products and side streams in the food and cosmetic industries. More sustainable extraction methodologies are being chosen, such as pulsed electric field (PEF) assisted extraction, supercritical fluid extraction (SFE), pressurized liquid [...] Read more.

There is a great demand for the recovery of bioactive compounds from by-products and side streams in the food and cosmetic industries. More sustainable extraction methodologies are being chosen, such as pulsed electric field (PEF) assisted extraction, supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), and ultrasound-assisted extraction. Endemic fruits represent a great and little-explored source of biomolecules that can become potential candidates for the study of new drugs and support the use of native species in functional foods or nutraceuticals. Some phenolics from Chilean fruits proved to have potential in the prevention of non-communicable or chronic diseases. The study aimed to produce polyphenolic-rich extracts from corcolen (Azara dentata Ruiz & Pav) by non-thermal methodologies. Two extracts were obtained by means of SFE, using CO₂ and ethanol as co-solvents, and PLE using water as a solvent. The total antioxidant capacity, total phenolic content, carbohydrates, and proteins of both extracts were analyzed. The resulting phenolic content of the extracts obtained by SFE and PLE was 5.37 ± 0.38 and 21.17 ± 0.57 mg GAE/g sample, respectively. The total antioxidant capacity was 3.22 ± 0.47 and 18.05 ± 1.25 mg Trolox/g sample for the SFE and PLE extracts, respectively. Moreover, corcolen composition was characterized by LC-TTOF chromatography, being chrysoeriol 7-O-glucoside, isorhamnetin 7-O-rhamnoside, isorhoifolin, rhoifolin, kaempferol 3-O-feruloyl-sophoroside 7-O-glucoside, kaempferol 3-O-feruloyl-sophorotrioside, spinacetin 3-O-(2-p-coumaroylglucosyl) (1->6)-apiosyl (1->2)-glucoside, cyanidin 3-O-(-xylosyl-(6-caffeoyl-glucosyl)-galactoside), the eight more predominant flavonoids. The different extraction methodologies allowed the obtaining of extracts with an interesting antioxidant capacity, rich in polyphenols, that could potentially find several applications as dietary supplements, ingredients for cosmetic formulations, or additives in food. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

1 pages, 175 KiB

Open AccessAbstract

The Use of Thermal and Chromatographic Methods in the Assessment of Fat Isolated from Micellar Casein

by Agnieszka Górska, Diana Mańko-Jurkowska and Patryk Strzyżewski

Biol. Life Sci. Forum 2022, 18(1), 47; https://doi.org/10.3390/Foods2022-13005 - 30 Sep 2022

Viewed by 719

Abstract

The aim of this study was to analyze the fat extracted from natural and flavored casein. Casein is the main protein in milk, and it is made of structures called micelles. Pure casein is obtained through technological processes, and contains a small amount [...] Read more.

The aim of this study was to analyze the fat extracted from natural and flavored casein. Casein is the main protein in milk, and it is made of structures called micelles. Pure casein is obtained through technological processes, and contains a small amount of fat that has not yet been characterized. Fat extraction was performed using the Folch method. The extracted fat was examined by gas chromatography and differential scanning calorimetry. The fatty acid profile of the separated fats was determined using gas chromatography. A total of 20 fatty acids were found, and their content was compared with data on milk fat found in the literature. The analysis showed that the tested fat was dominated by saturated fatty acids, of which palmitic acid had the highest content—31.93%. The obtained results for all three tested caseins were comparable to each other, and no significant differences were noticed when comparing them to milk fat. The melting profiles of fat were analyzed by DSC technique, and it was found that an endothermic transition had occurred. Differences in the number of endothermic peaks were noticed when comparing the tested fat to milk fat. The fat from the casein contained two endothermic peaks for the medium-melting and high-melting fractions, while there was also an endothermic peak in the milk fat for the low-melting fraction. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 199 KiB

Open AccessAbstract

Study of Melanoidins of the Maillard Reaction in Dulce de Leche

by Micaela Escobal, Analía Rodríguez, Luis Panizzolo, Cristina Olivaro and Fernando Ferreira

Biol. Life Sci. Forum 2022, 18(1), 54; https://doi.org/10.3390/Foods2022-12988 - 30 Sep 2022

Viewed by 798

Abstract

“Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...] Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 205 KiB

Open AccessAbstract

Chlorogenic Acids Profile of Coffee arabica By-Products (Cascara and Silverskin): A Comparison with Green and Roasted Beans

by Marlene Machado, Susana Machado, Helena Ferreira, Maria Beatriz P. P. Oliveira and Rita C. Alves

Biol. Life Sci. Forum 2022, 18(1), 57; https://doi.org/10.3390/Foods2022-12971 - 30 Sep 2022

Viewed by 986

Abstract

Coffee, one of the most traded commodities in the world, contains compounds with health-promoting properties [...] Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 217 KiB

Open AccessAbstract

Chemical and Nutritional Characterization of By-Products from the Wine Industry—Source of Healthy Ingredients for the Formulation of Nutraceuticals and Functional Foods

by Franklin Chamorro, Paz Otero, María Carpena Rodríguez, Paula Garcia-Oliveira, Antia Gonzalez Pereira, Rosa Perez-Gregorio, Maria Fraga-Corral, Jianbo Xiao, Jesus Simal-Gandara and Miguel A. Prieto

Biol. Life Sci. Forum 2022, 18(1), 65; https://doi.org/10.3390/Foods2022-12960 - 30 Sep 2022

Viewed by 1037

Abstract

The food industry generates large amounts of organic waste, which generally accumulates in landfills or is burned, causing environmental problems. However, many studies indicate that this waste is rich in bioactive compounds, so it could be revalued for transformation purposes into high-value-added products, [...] Read more.

The food industry generates large amounts of organic waste, which generally accumulates in landfills or is burned, causing environmental problems. However, many studies indicate that this waste is rich in bioactive compounds, so it could be revalued for transformation purposes into high-value-added products, thus favoring the circular and sustainable economy, while also reducing environmental impact and climate change. It is estimated that the wine industry (Vitis vinifera L.), in terms of weight, produces up to 30% of waste in relation to the material used, including the stems, skins, seeds, and pomace, i.e., dietary sources rich in phenolic compounds, minerals, acids fatty acids, and dietary fiber, which have had beneficial effects on health, including antioxidant, antimicrobial, anti-inflammatory, and even anticancer activities, both in vitro and in vivo. In this sense, chemical characterization (minerals, phenolic compounds, and fatty acid profiles) was carried out in dehydrated and ground seeds of Vitis vinifera L., and in the oily extract, obtained by supercritical fluids (SCFEs) at 20 MPa. Minerals were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES), the phenolic profile was identified and quantified by liquid chromatography–mass spectrometry (LC-MS/MS), and the profile of fatty acids was studied by gas chromatography coupled with a flame ionization detector (GC-FID). The main minerals found were calcium, potassium, and magnesium. The total calcium concentration (22.66 g/kg) in the oily extract should be emphasized in comparison to that of seeds (7.8 g/kg). The potassium concentration was 3.9 g/kg in seeds and 1.53 g/kg in the extract, while magnesium values of 1.4 g/kg and 0.59 g/kg corresponded to the seeds and extract, respectively. Regarding the polyphenol profile, the seeds mainly contained dihydroxybenzoic acid (42.580 mg/kg), catechin (81.05 mg/kg), quercetin (4856 mg/kg), and resveratrol (1 mg/kg) as the main phenols, while the oily extract mainly included oleacein (156.942 mg/kg), hydroxytyrosol (10.226 mg/kg), and Tyrosol (8644 mg/kg). Additionally, a profile of healthy fatty acids was obtained, with polyunsaturated fatty acids (PUFAs) representing the majority (71.4%), including oleic acids (16.868 mg/kg) and linoleic acid (82.606 mg/kg). The results obtained show that these by-products could be applied as part of the formulation of functional foods, nutraceuticals, and cosmetics, aimed at a broad yet niche population, for the prevention of different diseases. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 176 KiB

Open AccessAbstract

Essential Oils from Oregano and Thyme Plants Organically Cultured in Lemnos Island (Greece) Present Strong Antimicrobial Action against Some Important Foodborne Bacterial Pathogens

by Dimitra Kostoglou, Freideriki Gala, Maria Iroglidou, Eirini Maniki, Alexandros Papachristoforou, Nikolaos Paterakis and Efstathios Giaouris

Biol. Life Sci. Forum 2022, 18(1), 70; https://doi.org/10.3390/Foods2022-13008 - 30 Sep 2022

Viewed by 929

Abstract

The growing negative perception of consumers towards synthetic chemicals has shifted the search for new antimicrobials to those derived from natural sources (e.g., plants). Oregano and thyme are both well-known aromatic plants that belong to the Lamiaceae family. Their essential oils (EOs) have [...] Read more.

The growing negative perception of consumers towards synthetic chemicals has shifted the search for new antimicrobials to those derived from natural sources (e.g., plants). Oregano and thyme are both well-known aromatic plants that belong to the Lamiaceae family. Their essential oils (EOs) have been extensively studied for their bioactivity, which is attributed to their rich content of secondary metabolites, especially terpenoids such as carvacrol and thymol. In this study, EOs from oregano (Origanum vulgare subsp. hirtum) and thyme (Thymus capitatus) plants organically cultured in Lemnos island (north-eastern Greece) were investigated for their antimicrobial actions against three foodborne pathogenic bacterial species (i.e., Salmonella enterica ser. Typhimurium, Listeria monocytogenes, and Yersinia enterocolitica). For this, the minimum inhibitory concentrations (MICs) and minimum biofilm-inhibitory concentrations (MBICs) of each EO against the planktonic and biofilm growth, respectively, of each pathogen were determined. To calculate the MICs, the broth-microdilution method was used, while before the calculation of MBICs, the optimal conditions for biofilm formation by each target microorganism were determined using 96-well polystyrene microplates as the growth substrate. Results revealed that the MICs ranged from 0.031% to 0.125% (v/v) depending on the EO and the target pathogen, with the thyme EO always more potent than oregano. The MBIC values of oregano and thyme EOs were the same for S. Typhimurium at 0.125% (v/v), as well as for L. monocytogenes at 0.031% (v/v). On the other hand, to inhibit the biofilm growth of Y. enterocolitica, oregano EO needs to be applied at 0.063% (v/v), whereas thyme EO needs to be applied at 0.031% (v/v). These results demonstrated that the EOs of two endemic organic plants of a Greek island both present strong antibacterial action and could be further exploited as natural antimicrobials for food and health applications. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

1 pages, 201 KiB

Open AccessAbstract

Gastric Lipase and Cholesterol Esterase in the INFOGEST Model: Evaluation of Sterol Bioaccessibility in Plant Sterol-Enriched Wholemeal Rye Bread

by Nerea Faubel, Mussa Makran, Antonio Cilla, Amparo Alegría, Reyes Barberá and Guadalupe Garcia-Llatas

Biol. Life Sci. Forum 2022, 18(1), 71; https://doi.org/10.3390/Foods2022-13017 - 30 Sep 2022

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Abstract

The effect of the incorporation of key enzymes of the lipidic metabolism to the INFOGEST (Improving health properties of food by sharing the knowledge on the digestive process) digestion method on plant sterol (PS) bioaccessibility is evaluated in a PS-enriched wholemeal rye bread. [...] Read more.

The effect of the incorporation of key enzymes of the lipidic metabolism to the INFOGEST (Improving health properties of food by sharing the knowledge on the digestive process) digestion method on plant sterol (PS) bioaccessibility is evaluated in a PS-enriched wholemeal rye bread. The assayed conditions were: (i) INFOGEST method; (ii) INFOGEST+gastric lipase (GL) (60 U/mL gastric digesta); and (iii) INFOGEST+GL+cholesterol esterase (CE) (0.075 U/mL intestinal digesta). The contents of PSs were determined in bioaccessible fractions after saponification and derivatization into trimethylsilylethers and were then analyzed by gas chromatography-mass spectrometry (for identification purposes) and gas chromatography-flame ionization detection (for quantification). The identified PSs from the PS-ingredient and rye flour were: campesterol, campestanol, stigmasterol, b-sitosterol, sitostanol, D5-avenasterol, D5,24-stigmastadienol, D7-stigmastenol and D7-avenasterol. The incorporation of the lipidic enzymes slightly reduced the bioaccessibility of the total (from 23.2 to 17.6–18.2%) and individual PS (from 22.6–57.7 to 17.3–44%). In addition, no differences in bioaccessibility were detected when GL or GL+CE were used. The largest bioaccessibility values were shown for D5-avenasterol and D7-avenasterol, regardless of the conditions assayed. In conclusion, the use of GL and CE means a closer approach to in vivo conditions, and we propose their inclusion in the INFOGEST model for the evaluation of the bioaccessibility of sterols and other lipid bioactive compounds. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 177 KiB

Open AccessAbstract

Chick’n Fiber: Development of Breading Mix Using Banana (Musa sapientum var. lacatan) Peel as a Good Source of Dietary Fiber

by Jayvee Clemor, Shaila Mari Deloso, Areve Clarence De Vera, Crizia Angeli Sulatra, Jasmine Mary Corrine Uy, Daniel Salunga, Florimae Paimalan and Ailyn Mae Kuan-Del Rio

Biol. Life Sci. Forum 2022, 18(1), 76; https://doi.org/10.3390/Foods2022-12921 - 30 Sep 2022

Viewed by 1711

Abstract

Banana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (DF). [...] Read more.

Banana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (DF). The aim of the study was to develop a breading mix (BM), determine the most acceptable formulation of BM with BPs, and evaluate its nutrient and microbial content. One (1) control commercial BM and three (3) BMs with different formulations, including the substitution of all-purpose flour (APF) with partially fine-dried banana peel (PFDBP) for 25%, 30%, and 35% in the production of the BM formulation, were tested in terms of nutrient and microbiological content. For sensory evaluation, Quantitative Descriptive Analysis was conducted by eleven (11) trained panelists and the Consumer Acceptability Test was facilitated by fifty (50) untrained panelists using the 9-point hedonic scale, utilizing chicken breast fillet as a carrier. The statistical treatments used were weighted mean and one-factor repeated measures analysis of variance. The BM formulations produced were all found to be high in total dietary fiber (TDF), except for the control. Hence, it was proven that BPs are a suitable dietary source for BM formulations. Furthermore, the BM with DF had a lower fat content than the control due to its low oil-holding capacity, which is beneficial with fried foods. Apart from color, all the BM samples tested on pan-fried chicken breast fillets were comparable to the control’s sensory characteristics. Therefore, the most favorable sample was BM A, which contains a 25% substitution of APF with PFDBP, as it has shown an impressive result regarding TDF, fat and microbiological analysis, and evaluation in terms of its sensory attributes. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 535 KiB

Open AccessProceeding Paper

Enzymatic Synthesis of Flavours and Fragrances, Antioxidants and Antimicrobials on the Example of Benzyl Alcohol and Its Selected Derivatives

by Bartłomiej Zieniuk, Karina Jasińska, Katarzyna Wierzchowska and Agata Fabiszewska

Biol. Life Sci. Forum 2022, 18(1), 2; https://doi.org/10.3390/Foods2022-13066 - 17 Oct 2022

Cited by 1 | Viewed by 1482

Abstract

The aim of the work was the enzymatic synthesis of flavours and fragrances, antioxidants and antimicrobials with the use of benzyl alcohol and its selected derivatives via transesterification with vinyl acetate. The conversion yields of esters were dependent on the structure of alcohols [...] Read more.

The aim of the work was the enzymatic synthesis of flavours and fragrances, antioxidants and antimicrobials with the use of benzyl alcohol and its selected derivatives via transesterification with vinyl acetate. The conversion yields of esters were dependent on the structure of alcohols and ranged from about 17% (4-hydroxybenzyl acetate) to approximately 90% (benzyl acetate). The performed reactions allowed the creation of esters with pleasant odours, such as benzyl, 4-methoxybenzyl, and piperonyl acetates. Furthermore, vanillyl acetate was proven to be the best antioxidant with the IC₅₀ value of 0.83 ± 0.04 mM. In the reference to antimicrobial activity the largest inhibition zone diameters were determined for 2-hydroxybenzyl acetate and the values obtained against E. coli PCM 2057 were 19.0 ± 1.0 mm and 20.3 ± 0.6 in the case of S. aureus PCM 2054. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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12 pages, 1419 KiB

Open AccessProceeding Paper

Utilisation of Defined Media towards Evaluating Brewing Ale Yeast Fermentation in Small Scale Batches

by Joel B. Johnson, Drew Portman, Ryan Batley, Pawan Lal, David Bean, Peter Aldred and Mani Naiker

Biol. Life Sci. Forum 2022, 18(1), 3; https://doi.org/10.3390/Foods2022-12990 - 30 Sep 2022

Viewed by 1468

Abstract

The utilisation of high gravity wort possessing a higher sugar content is frequently used to increase the capacity and efficiency of beer production. In such an environment, osmotic stress, lower nutrient availability, ethanol toxicity and elevated CO₂ concentrations may decrease the sustainability [...] Read more.

The utilisation of high gravity wort possessing a higher sugar content is frequently used to increase the capacity and efficiency of beer production. In such an environment, osmotic stress, lower nutrient availability, ethanol toxicity and elevated CO₂ concentrations may decrease the sustainability of yeast performance and have a negative impact on the desired end product. Traditionally, apparent attenuation has been used as a standard measure of fermentability. Here, we describe a miniature fermentation assay with a defined fermentation media that could be used to assess fermentability on a small scale, including determination of the original gravity and final gravity of the medium for trials using four yeast strains. The results obtained using the defined media were approximately comparable to those obtained using regular wort in terms of their real attenuation limits and specific gravity, although the defined media demonstrated lower final pH values compared to the wort for several strains. With further optimisation, the mini fermentation process applied to a defined medium could provide the foundation for future analytical research into the brewing process, using techniques such as high-performance liquid chromatography (HPLC) and quantitative polymerase chain reaction (qPCR). Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 244 KiB

Open AccessProceeding Paper

General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products

by Tansu Taspinar, Gamze Nil Yazici and Mehmet Güven

Biol. Life Sci. Forum 2022, 18(1), 4; https://doi.org/10.3390/Foods2022-13024 - 10 Oct 2022

Viewed by 1494

Abstract

Paraprobiotics are non-viable microbial cells that, when administered in adequate amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting probiotics to physical or chemical treatments, and inactivation of the microorganism would lead to the release of some compounds, [...] Read more.

Paraprobiotics are non-viable microbial cells that, when administered in adequate amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting probiotics to physical or chemical treatments, and inactivation of the microorganism would lead to the release of some compounds, such as exopolysaccharides, peptidoglycans, surface proteins, and lipoteichoic acids, all of which have a variety of positive health effects. Paraprobiotics also have numerous technological advantages. Therefore, paraprobiotics are promising components and have great potential for producing functional food products. However, there are limited studies, most of which concentrate on using paraprobiotics in clinical research and using them directly. The objective of this study is to summarize the ways to obtain paraprobiotics, their health benefits, technological advantages, and their potential for utilization in food products. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

5 pages, 917 KiB

Open AccessProceeding Paper

Chewing Tobacco and Mortality of Lip and Oral Cavity Cancer

by Irena Ilic and Milena Ilic

Biol. Life Sci. Forum 2022, 18(1), 5; https://doi.org/10.3390/Foods2022-12998 - 30 Sep 2022

Cited by 1 | Viewed by 1140

Abstract

This correlation study aimed to assess global trends of lip and oral cavity (LOC) cancer mortality due to chewing tobacco in the period 1990–2019. Among women, the highest proportion of deaths by LOC cancer attributed to chewing tobacco was 27.7% in 2019, with [...] Read more.

This correlation study aimed to assess global trends of lip and oral cavity (LOC) cancer mortality due to chewing tobacco in the period 1990–2019. Among women, the highest proportion of deaths by LOC cancer attributed to chewing tobacco was 27.7% in 2019, with a positive correlation between mortality of LOC cancer and chewing tobacco in the studied period (r = +0.832, p < 0.001). Among men, the contribution of chewing tobacco to LOC cancer burden globally was 14.1% in 2019, with a negative correlation between mortality of LOC cancer in males and chewing tobacco (r = −0.564, p < 0.01). The percentage of deaths for LOC cancer attributable to chewing tobacco is concentrated in certain world regions (mainly in South East Asia and Eastern Mediterranean), with significantly increasing trends. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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3 pages, 407 KiB

Open AccessProceeding Paper

Octyl Gallate Use to Protect Seeds from Foodborne Fungal Pathogens

by Jong H. Kim and Kathleen L. Chan

Biol. Life Sci. Forum 2022, 18(1), 7; https://doi.org/10.3390/Foods2022-12926 - 30 Sep 2022

Cited by 3 | Viewed by 1269 | Correction

Abstract

There is limited efficacy with conventional seed sanitation methods, directly affecting food safety. Insufficient elimination of mycotoxin-producing fungi contaminating seed surfaces can result in high mycotoxin contamination. In this study, a new seed sanitation formula was investigated by examining molecules repurposed from the [...] Read more.

There is limited efficacy with conventional seed sanitation methods, directly affecting food safety. Insufficient elimination of mycotoxin-producing fungi contaminating seed surfaces can result in high mycotoxin contamination. In this study, a new seed sanitation formula was investigated by examining molecules repurposed from the United States Food and Drug Administration (FDA)-approved food additives as active ingredients. The selected benzaldehyde analog, octyl gallate (OG; octyl 3,4,5-trihydroxybenzoic acid), previously shown to inhibit mycotoxin production, could function as heat-sensitizing agents when co-applied with mild heat. The co-application substantially enhanced the sanitation efficacy against fungi contaminating crop seeds, whereas the seed germination rate was unaffected. Therefore, OG-based heat sensitization could be a promising tool to achieve safe and cost-effective pathogen control in agriculture/food production. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 1236 KiB

Open AccessProceeding Paper

Characterization and Biological Analysis of Avocado Seed and Peel Extracts for the Development of New Therapeutical Strategies

by Alejandro Rojas-García, María del Carmen Villegas-Aguilar, Abigaíl García-Villegas, María de la Luz Cádiz-Gurrea, Álvaro Fernández-Ochoa, Patricia Fernández-Moreno, David Arráez-Román and Antonio Segura-Carretero

Biol. Life Sci. Forum 2022, 18(1), 9; https://doi.org/10.3390/Foods2022-12970 - 30 Sep 2022

Cited by 3 | Viewed by 1222

Abstract

The avocado is one of the most produced and consumed tropical fruits worldwide, so more than 1.5 million tons of waste are generated per year, especially due to its main by-products: the seed and peel. In order to demonstrate whether these extracts are [...] Read more.

The avocado is one of the most produced and consumed tropical fruits worldwide, so more than 1.5 million tons of waste are generated per year, especially due to its main by-products: the seed and peel. In order to demonstrate whether these extracts are able to exert health benefits related to oxidative stress, a series of in vitro tests were conducted: an identification and quantification using HPLC, and an evaluation of the antioxidant capacity and ability to inhibit enzymatic overactivation. In the end, the avocado peel stood out as the more antioxidant extract, due to its higher phenolic content. However, both extracts can be considered as great options for developing new, high added-value products. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 278 KiB

Open AccessProceeding Paper

Bioactive Ingredients of Custard Apple (Annona cherimola Mill.) by-Products as an Industrial Interest for the Development of Products with High Added Value

by Abigail García-Villegas, Álvaro Fernández-Ochoa, Alejandro Rojas-García, María de la Luz Cádiz-Gurrea, María del Carmen Villegas-Aguilar, Patricia Fernández-Moreno, David Arráez-Román and Antonio Segura-Carretero

Biol. Life Sci. Forum 2022, 18(1), 10; https://doi.org/10.3390/Foods2022-13002 - 30 Sep 2022

Viewed by 1317

Abstract

Custard apple (Annona cherimola Mill.) is a tropical fruit source of bioactive compounds whose main producer worldwide is Andalusia, Spain. Because of its processing, the food industry generates large amounts of by-products, such as peels and seeds. These by-products are rich in [...] Read more.

Custard apple (Annona cherimola Mill.) is a tropical fruit source of bioactive compounds whose main producer worldwide is Andalusia, Spain. Because of its processing, the food industry generates large amounts of by-products, such as peels and seeds. These by-products are rich in phenolic compounds with high antioxidant, anti-inflammatory and anti-aging powers. The objective of this work is to evaluate, by different in vitro methods, the antioxidant and anti-inflammatory potential of cherimoya by-products rich in phenolic compounds for the development of cosmeceuticals. In addition, the major phenolic compounds present in the custard apple peel and seed samples were characterized by HPLC-ESI-QTOF-MS. The results showed that both the peel and seed of custard apple have a strong potential against oxidative stress and inflammation. Its phytochemical profile due to the presence of phenolic compounds (catechin, epicatechin, rutin, quinic acid, vanillic acid, etc.) makes both industrial by-products attractive bioactive ingredients for the manufacture of functional food and cosmeceuticals. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

7 pages, 222 KiB

Open AccessProceeding Paper

Validation of an HPLC Method for the Determination of Epigallocatechin Gallate, Caffeine and Chlorogenic Acid in Coffee Leaves

by Aaron Münch and Dirk W. Lachenmeier

Biol. Life Sci. Forum 2022, 18(1), 13; https://doi.org/10.3390/Foods2022-13012 - 30 Sep 2022

Viewed by 1196

Abstract

An existing reference HPLC method (ISO 14502-2) was applied and validated for the matrix of coffee leaves (genus Coffea), which can be used to prepare a tea-like infusion. This method is usually used to measure conventional Camellia sinensis teas with high-performance liquid [...] Read more.

An existing reference HPLC method (ISO 14502-2) was applied and validated for the matrix of coffee leaves (genus Coffea), which can be used to prepare a tea-like infusion. This method is usually used to measure conventional Camellia sinensis teas with high-performance liquid chromatography (HPLC). For the purposes of method validation, robustness, applicability, measurement precision and linearity were investigated. The focus was kept on the ingredients epigallocatechin gallate (EGCG), caffeine and chlorogenic acid. It was possible to determine a high level of robustness, applicability and measurement precision of this method through the measurement of caffeine and chlorogenic acid in authentic sample matrices. The repeatability standard deviation of caffeine was lower than 0.09 g/100 g, and that of chlorogenic acid was lower than 0.08 g/100 g. The repeatability coefficient of variation (CV) of caffeine ranged between 0.93% and 4.52%, and that of chlorogenic acid was between 1.20% and 21.10%. The reproducibility standard deviation of caffeine was lower than 0.03 g/100 g, and that of chlorogenic acid was lower than 0.03 g/100 g. The reproducibility CV of caffeine was between 0.68% and 2.92%, and that of chlorogenic acid was between 0.91% and 5.36%. These results show a high level of robustness and measurement precision in each case. However, the used samples were unsuitable for determining the robustness, applicability and measurement precision of EGCG because its amount in coffee leaves was too low or even undetectable. A detection limit (LOD) for EGCG in coffee leaf of 0.02 g/100 g, and a quantification limit (LOQ) of 0.04 g/100 g were determined. Overall, this method was judged as suitable for the regulatory analysis of coffee leaves. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

5 pages, 639 KiB

Open AccessProceeding Paper

Effect of Lemon Balm and Spearmint Extracts on the Survival of S. aureus in Goat’s Raw Milk Cheese

by Beatriz Nunes Silva, Sara Coelho-Fernandes, José António Teixeira, Vasco Cadavez and Ursula Gonzales-Barron

Biol. Life Sci. Forum 2022, 18(1), 15; https://doi.org/10.3390/Foods2022-12996 - 30 Sep 2022

Viewed by 1162

Abstract

A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for [...] Read more.

A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for consumers. In this sense, our work aimed to evaluate the antibacterial effect of lemon balm and spearmint extracts against S. aureus in goat’s raw milk cheeses during maturation, and to characterise the survival kinetic parameters of this pathogen by extended Bigelow models. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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4 pages, 608 KiB

Open AccessProceeding Paper

Laetiporus sulphureus Affects Migration and Superoxide Anion Radical Levels in HeLa Cervical Cancer Cells

by Katarina Pecić, Milena Jovanović, Dejan Arsenijević, Jelena Pavić, Mirjana Grujović, Katarina Mladenović, Katarina Virijević, Marko Živanović and Dragana Šeklić

Biol. Life Sci. Forum 2022, 18(1), 16; https://doi.org/10.3390/Foods2022-12933 - 30 Sep 2022

Cited by 1 | Viewed by 1171

Abstract

Cervical cancer is the fourth most common female malignancy worldwide. The treatment of cancer cells with metastatic potential is an important issue in cancer therapy. In this study, we investigate the edible and medicinal mushroom Laetiporus sulphureus (Bull.) Murrill, which has known biological [...] Read more.

Cervical cancer is the fourth most common female malignancy worldwide. The treatment of cancer cells with metastatic potential is an important issue in cancer therapy. In this study, we investigate the edible and medicinal mushroom Laetiporus sulphureus (Bull.) Murrill, which has known biological properties for human health. Two selected concentrations (10 and 50 µg/mL) of L. sulphureus ethanolic extract were used to determine the levels of the superoxide anion radical (NBT test) and migratory potential (Wound healing test) on a cervical cancer cell line (HeLa). The effects were measured after 24 and 72 h. The extract induced an acute pro-oxidative effect on HeLa cells, with a significant reduction in the migratory potential of these cells in both tested concentrations. A higher concentration (50 µg/mL) had a slightly stronger antimigratory activity. Laetiporus sulphureus is a very important source of biologically active substances and should be reconsidered for the development of promising anticancer therapeutics. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 1700 KiB

Open AccessProceeding Paper

Bioactive Compounds from Andean Berry (Vaccinium meridionale Swartz) Juice Inhibited Cell Viability and Proliferation from SW480 and SW620 Human Colon Adenocarcinoma Cells

by Myriam L. Agudelo-Quintero, Ivan Luzardo-Ocampo, Jorge A. Lopera-Rodríguez, Maria E. Maldonado-Celis and Sandra S. Arango-Varela

Biol. Life Sci. Forum 2022, 18(1), 17; https://doi.org/10.3390/Foods2022-12984 - 30 Sep 2022

Viewed by 1175

Abstract

The Andean berry is a South American fruit displaying anti-cancer effects. This research aimed to assess the antiproliferative effects of the juice (ABJ) on two human colon cells (SW480/SW620) through viability, proliferation, and Ki67 protein quantification. All treatments (0–30% v/v) [...] Read more.

The Andean berry is a South American fruit displaying anti-cancer effects. This research aimed to assess the antiproliferative effects of the juice (ABJ) on two human colon cells (SW480/SW620) through viability, proliferation, and Ki67 protein quantification. All treatments (0–30% v/v) reduced viability (<80%) and proliferation, being 30% most effective (IC₅₀-SW480: 28.19% v/v ABJ; IC₅₀-SW620: 19.43% v/v ABJ). All ABJ-treated cells showed a reduced ki67 amount compared to untreated cells. The highest binding affinity (−9.4 kcal/mol) was shown between cyanidin-3-glucoside and caspase 8 in silico. ABJ exerts antiproliferative/inhibitory effects on SW480/SW620 cells, attributable to polyphenol-apoptotic target interactions. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 847 KiB

Open AccessProceeding Paper

Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model

by Sara Coelho-Fernandes, Gisela Rodrigues, Ana Sofia Faria, Vasco Cadavez and Ursula Gonzales-Barron

Biol. Life Sci. Forum 2022, 18(1), 18; https://doi.org/10.3390/Foods2022-13033 - 13 Oct 2022

Viewed by 897

Abstract

The aim of this study was to model the effect of annatto (Bixa orellana) extract against S. aureus (SA) in a Portuguese non-ready-to-eat meat product (alheira sausage) during maturation. Alheira batter was prepared with 0.0%, 0.5%, 1.0%, or 1.5% of [...] Read more.

The aim of this study was to model the effect of annatto (Bixa orellana) extract against S. aureus (SA) in a Portuguese non-ready-to-eat meat product (alheira sausage) during maturation. Alheira batter was prepared with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised annatto extract and stuffed in pre-washed natural casings following inoculation with SA, then hung in a climatic-controlled chamber at 10 °C for 13 days. For every treatment, a dynamic model was adjusted and adequately fitted to all survival curves with residuals and root mean square errors between 0.0008–0.0016 and 0.029–0.040, respectively, producing significant parameter estimates. Therefore, the addition of annatto extracts significantly shortened the shoulder phase and decreased the time to achieve one log reduction, which, in practical terms, corresponded to up to 1.35 [SE = 0.08] log CFU/g reduction by the end of the 13-day maturation. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 1272 KiB

Open AccessProceeding Paper

Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride

by Franz Tucta-Huillca, Evelyn Quispe-Rivera, Marcial Silva-Jaimes, Vasco Cadavez and Ursula Gonzales-Barron

Biol. Life Sci. Forum 2022, 18(1), 22; https://doi.org/10.3390/Foods2022-12987 - 30 Sep 2022

Cited by 1 | Viewed by 1191

Abstract

Monascus purpureus has been tested with different food matrices in solid state fermentation and has shown different behaviors in the production of its pigments. Therefore, in a new matrix it proved important to optimize the extraction of these pigments and obtain optimal conditions [...] Read more.

Monascus purpureus has been tested with different food matrices in solid state fermentation and has shown different behaviors in the production of its pigments. Therefore, in a new matrix it proved important to optimize the extraction of these pigments and obtain optimal conditions (ethanol graduation of 50.6°, extraction temperature of 54.7 °C and ethanol: sample ratio of 38.7); the extraction yield (%) was 34.72 ± 0.18. In addition, the best equation to predict the concentration of the hydroethanol extract was linear and was obtained by summing the absorbances, measured at 400, 470 and 500 nm at a dilution of 1:6 (R² = 0.974). Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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4 pages, 254 KiB

Open AccessProceeding Paper

Algal-Derived Hydrocolloids with Potential Antiviral Activity: A Mechanistic Approach

by Cláudia S. G. P. Pereira, Miguel A. Prieto and Maria Beatriz P. P. Oliveira

Biol. Life Sci. Forum 2022, 18(1), 23; https://doi.org/10.3390/Foods2022-13003 - 30 Sep 2022

Cited by 1 | Viewed by 1224

Abstract

From a structural point of view, hydrocolloids are characterized as hydrophilic biopolymers with high molecular weight. Hydrocolloids are widely used in the food industry, mainly as thickeners, gelling agents, stabilizers of foams and emulsions, and inhibitors of ice and sugar crystals. Additionally, hydrocolloids [...] Read more.

From a structural point of view, hydrocolloids are characterized as hydrophilic biopolymers with high molecular weight. Hydrocolloids are widely used in the food industry, mainly as thickeners, gelling agents, stabilizers of foams and emulsions, and inhibitors of ice and sugar crystals. Additionally, hydrocolloids are being increasingly used as fat replacers, aiming to produce low-calorie foods. Besides these important functional properties in different food products, hydrocolloids are being progressively recognized for their diverse biological properties, including anticoagulant, antithrombic, hypocholesterolemic, antioxidant, antiviral, antitumor, and immunomodulatory effects. Additionally, some studies have reported that these biopolymers have beneficial effects against a significant number of dermatological problems. Regarding antiviral properties, some hydrocolloids, such as sulfated polysaccharides, exhibit unique structures that exert these effects. This study aims to describe the corresponding underlying mechanisms of this bioactivity. Special attention will be given to the way hydrocolloids may obstruct different phases of the viral life cycle (attachment, penetration, uncoating, biosynthesis, viral assembly, and release) by directly inactivating virions before infection or by inhibiting its replication inside the host cell. The presented information might represent a potential contribution to the discovery and development of new antiviral drugs. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

6 pages, 251 KiB

Open AccessProceeding Paper

Aquafaba: A Multifunctional Ingredient in Food Production

by Gamze Nil Yazici, Tansu Taspinar and Mehmet Sertac Ozer

Biol. Life Sci. Forum 2022, 18(1), 24; https://doi.org/10.3390/Foods2022-13004 - 30 Sep 2022

Cited by 3 | Viewed by 4281

Abstract

Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprised of allergenicity, different dietary preferences of [...] Read more.

Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprised of allergenicity, different dietary preferences of consumers, and sustainability issues. In this regard, aquafaba has great potential for meeting these requests/needs due to its multi-functionality (foaming, emulsifying, gelling, and/or thickening, and the ability/capacity of water- and oil absorption/holding). In this regard, aquafaba generally serves as an egg and/or fat replacer, and an alternative to emulsifiers and gelling agents mainly in baked goods, confectionery/desserts, and mayonnaise. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

6 pages, 5659 KiB

Open AccessProceeding Paper

Printability Prediction of Three Gels for 3D Food Printing

by Adrián Matas, María del Carmen Molina-Montero, Marta Igual, Purificación García-Segovia and Javier Martínez-Monzó

Biol. Life Sci. Forum 2022, 18(1), 25; https://doi.org/10.3390/Foods2022-12986 - 30 Sep 2022

Cited by 1 | Viewed by 1168

Abstract

A 3D food-printing technique has great potential for food customization. It offers a great variety of shapes, dimensions, etc. To obtain new suitable printing formulations, it is important to carry out printability studies. These studies seek to know the shape stability of formulations [...] Read more.

A 3D food-printing technique has great potential for food customization. It offers a great variety of shapes, dimensions, etc. To obtain new suitable printing formulations, it is important to carry out printability studies. These studies seek to know the shape stability of formulations that are related to rheological and textural properties. Some authors are correlating printability with rheological and physico-chemical parameters. The objective of this study was to characterize the textural and rheological properties by means of extrusion and oscillatory tests, respectively, of three gels of different formulations for predicting their printability. The gels are composed of porcine gelatin plus iota-carrageenan (Gp + I), bovine gelatin with kappa-carrageenan (Gb + K) and methylcellulose (MC). t. The results showed that Gp + I and Gb + K need higher values of maximum force in an extrusion test than MC, but MC had less deviation in force value during the extrusion test. The three samples showed a predominantly elastic behavior and damping factor (tan δ) between 0.14 (Gb + K) and 0.37 (MC). It was estimated that the maximum height of the samples should be 0.8 cm, 1 cm and 0.008 cm for Gp + I, Gb + K and MC, respectively, to exhibit 5% deformation after 1 h for a 3 cm diameter printed cylinder. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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5 pages, 476 KiB

Open AccessProceeding Paper

Investigating Culture Media for Obtaining Lipolytic Biocatalysts Based on Rhizopus oryzae Fungi

by Karina Jasińska, Bartłomiej Zieniuk, Agata Fabiszewska and Katarzyna Wierzchowska

Biol. Life Sci. Forum 2022, 18(1), 27; https://doi.org/10.3390/Foods2022-12965 - 30 Sep 2022

Viewed by 1129

Abstract

Rhizopus oryzae is widely distributed in nature and can be isolated from different substrates such as decomposing vegetables, fruits and various soils. It is generally classified as GRAS filamentous fungi and commonly used in the production of oriental traditional food such as tempeh [...] Read more.

Rhizopus oryzae is widely distributed in nature and can be isolated from different substrates such as decomposing vegetables, fruits and various soils. It is generally classified as GRAS filamentous fungi and commonly used in the production of oriental traditional food such as tempeh or peka. This microorganism has great industrial potential due to the capability to synthesize enzymes (glucoamylases, cellulases and lipases) and organic acids (lactic acid, fumaric acid). The most studied enzymes of the fungi are lipases (ROL). Therefore, the aim of the study was the selection of growth medium content and initial pH rate, which would provide high lipase synthesis yield in 5 days shaken cultures. Two fractions of lipases were investigated in order to obtain lipase biocatalysts: extracellular enzymes present in supernatant and cell-bound lipases in biomass. The used nutrient-rich media were: YPG (10 g/L yeast extract, 20 g/L peptone, 20 g/L glucose), YPO (10 g/L yeast extract, 20 g/L peptone, 20 g/L olive oil), YMG (3 g/L yeast extract, 3 g/L malt extract, 5 g/L peptone, 20 g/L glucose), YMO (3 g/L yeast extract, 3 g/L malt extract, 5 g/L peptone, 20 g/L olive oil). The mineral media were: SMG (10 g/L peptone, 14 g/L KH₂PO₄, 2.4 g/L K₂HPO₄, 0.4 g/L MgSO₄, 20 g/L glucose) and SMO (10 g/L peptone, 14 g/L KH₂PO₄, 2.4 g/L K₂HPO₄, 0.4 g/L MgSO₄, 20 g/L olive oil). Fungi biomass and supernatant were separated and used to measure lipase activity by a spectrophotometric method based on the hydrolysis of p-nitrophenyl laurate. The results showed that the highest lipase activity after 5 days of cultivation was reached in YPO medium for biomass (from 7- to 60-fold higher results depending on the compared variant of culture media) and YMG for supernatant (from 3- to 6.5-fold higher results depending on the used variant of culture media). The addition of citric acid resulted in a two times increase of the activity of produced lipases after 5 days of cultivation. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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7 pages, 1410 KiB

Open AccessProceeding Paper

Pathogens-in-Foods Database: A Web Application for Assessing the Occurrence Data of Microbiological Hazards in Foods Marketed in Europe

by Ana Sofia Faria, Maiara Winter, Anne Thebault, Laurent Guillier, Moez Sanaa, Pauline Kooh, Vasco Cadavez and Ursula Gonzales-Barron

Biol. Life Sci. Forum 2022, 18(1), 30; https://doi.org/10.3390/Foods2022-13014 - 30 Sep 2022

Viewed by 1209

Abstract

Pathogens-in-Foods (PIF) is a dynamic database constructed using systematic literature searches of occurrence data (prevalence and enumeration) of important pathogenic agents (Bacillus cereus, Campylobacter spp., Clostridium perfringens, Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli, Staphylococcus aureus, [...] Read more.

Pathogens-in-Foods (PIF) is a dynamic database constructed using systematic literature searches of occurrence data (prevalence and enumeration) of important pathogenic agents (Bacillus cereus, Campylobacter spp., Clostridium perfringens, Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Cryptosporidium spp., Giardia spp., Toxoplasma gondii, Hepatitis A virus, Hepatitis E virus and Norovirus) in foods randomly surveyed across Europe. After filtering the primary studies, these were screened for relevance and methodological quality, and the data were extracted into the PIF database following a systematic categorisation of microbiological methods, food types and outcomes. The database is freely accessible through a web application that facilitates data retrieval according to several relevant variables. The PIF spans data published from 2000 onwards and is intended for use by researchers and food authorities after meta-analysis, in microbiological risk assessment. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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7 pages, 890 KiB

Open AccessProceeding Paper

Evaluation of the Oxidative Stability of Emulsifiers of an Acylglicerol Origin

by Natalia Murlykina and Olena Upatova

Biol. Life Sci. Forum 2022, 18(1), 32; https://doi.org/10.3390/Foods2022-13026 - 10 Oct 2022

Cited by 1 | Viewed by 667

Abstract

Obtaining new environmentally friendly emulsifiers of an acylglycerol origin based on sunflower oil with unsaturated fatty acids that are harmless to human health is relevant. The authors of this study obtained such emulsifiers under mild conditions (35–40 °C) by the transesterification reaction of [...] Read more.

Obtaining new environmentally friendly emulsifiers of an acylglycerol origin based on sunflower oil with unsaturated fatty acids that are harmless to human health is relevant. The authors of this study obtained such emulsifiers under mild conditions (35–40 °C) by the transesterification reaction of triacylglycerols obtained from sunflower oil. Changes in the UV spectra of 0.02% solutions in isooctane were studied in the range from 200 to 285 nm depending on the storage duration and storage temperature of the emulsifiers and oils. The results showed that, in the process of storage, the new emulsifiers showed a higher resistance to oxidation compared to oil. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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4 pages, 235 KiB

Open AccessProceeding Paper

Characterization of Codium tomentosum Phytosomes and Their Neuroprotective Potential

by Micaela Costa, Cristina Soares, Aurora Silva, Clara Grosso and Cristina Delerue-Matos

Biol. Life Sci. Forum 2022, 18(1), 35; https://doi.org/10.3390/Foods2022-13009 - 30 Sep 2022

Cited by 2 | Viewed by 1452

Abstract

Due to the increase in life expectancy, promoting active aging is a crucial challenge for the 21st century. Therefore, searching for new neuroprotective drugs is urgent, and marine macroalgae are considered excellent sources of structurally diverse bioactive molecules with recognized pharmaceutical and biomedical [...] Read more.

Due to the increase in life expectancy, promoting active aging is a crucial challenge for the 21st century. Therefore, searching for new neuroprotective drugs is urgent, and marine macroalgae are considered excellent sources of structurally diverse bioactive molecules with recognized pharmaceutical and biomedical potential. Aiming to contribute to finding new neuroprotective drugs, a multi-step subcritical water extraction (SWE) process was applied to the green macroalga Codium tomentosum using a gradient of temperatures (from room temperature to 250 °C). Four fractions were obtained and fraction F4 (obtained in the range of 190–250 °C) was the most active against oxidative stress and enzymes linked to neurodegeneration and major depression. Therefore, phytosomes were prepared with F4 for a future food application. A Box–Behnken design with three independent variables was applied and the phytosomes prepared using the optimal conditions were further modified with DSPE-PEG (2000)-maleimide and APoE and characterized by dynamic light scattering (DLS), UV spectrophotometry, octanol–water partition coefficient (Kow), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Results demonstrated that the complex was successfully formed and displayed low particle size and high octanol–water partition coefficient. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

6 pages, 282 KiB

Open AccessProceeding Paper

Effect of the Type of Thermal Treatment on the Nutritional and Nutraceutical Characteristics of Pacaya Inflorescences (Chamaedorea tepejilote Liebm)

by Pedro Mancera-Castro, Aurea Bernardino-Nicanor, José Mayolo Simitrio Juárez-Goiz, Gerardo Teniente-Martínez and Leopoldo González-Cruz

Biol. Life Sci. Forum 2022, 18(1), 36; https://doi.org/10.3390/Foods2022-13015 - 30 Sep 2022

Cited by 2 | Viewed by 1029

Abstract

Chamaedorea tepejilote Liebm is a palm native to the south of Mexico and Central America. In Mexico, the male inflorescences are roasted, fried, boiled, or accompanied by other ingredients to decrease their bitter aftertaste, and they can be consumed by the inhabitants. However, [...] Read more.

Chamaedorea tepejilote Liebm is a palm native to the south of Mexico and Central America. In Mexico, the male inflorescences are roasted, fried, boiled, or accompanied by other ingredients to decrease their bitter aftertaste, and they can be consumed by the inhabitants. However, it has been observed that raw inflorescences have hypoglycemic, antitussive, and antimicrobial potentials, but the thermal treatment effect in these activities has not been studied; for this reason, this study evaluated the impact of three thermal treatments (hydrothermal (HP), steaming at elevated pressure (SEP), and microwave (MW)) on the nutritional and nutraceutical characteristics of Pacaya inflorescences; inflorescences without thermal treatment (WTT) were considered as the control. In the nutritional characterization, only the protein content was the fraction that increased significantly (p < 0.05) when thermal treatment was applied. On the other hand, all thermal treatments significantly modified (p < 0.05) the chlorophyll “a” content (HP reduced 0.59-fold; SEP and MW increased 0.07-0.25-fold), and chlorophyll “b” decreased. A significant (p < 0.05) carotenoids content increase in all thermally treated samples (between 0.80-fold and 8.73-fold) and total phenolic compounds (between 7.75-fold and 8.16-fold) compared to the WTT samples was observed. Microwave cooking was the only thermal treatment that significantly (p < 0.05) increased (0.97-fold) the antioxidant activity in the DPPH radical. HP (14.11%) and SEP (18.20%) significantly (p < 0.05) reduced the dipeptidyl peptidase-IV enzyme inhibition when compared to WTT (24.42%). These changes have been associated with the partial loss, destruction, or denaturalization of cell walls’ proteins, lipids, or cellulose, causing the liberating or creation of compounds with nutritional and nutraceutical activity. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

6 pages, 697 KiB

Open AccessProceeding Paper

Immobilization of Whole-Cell Yarrowia lipolytica Catalysts on the Surface of Luffa cylindrica Sponge

by Jolanta Małajowicz, Agnieszka Gołębiowska and Aleksandra Knotek

Biol. Life Sci. Forum 2022, 18(1), 39; https://doi.org/10.3390/Foods2022-12964 - 30 Sep 2022

Viewed by 987

Abstract

Luffa cylindrica (called loofah sponge) is a plant from the cucurbitaceae family, popular in Asian countries. The fruit of this plant has a specific fibrous structure and after drying it adopts a three-dimensional mesh structure. The aim of this study was to determine [...] Read more.

Luffa cylindrica (called loofah sponge) is a plant from the cucurbitaceae family, popular in Asian countries. The fruit of this plant has a specific fibrous structure and after drying it adopts a three-dimensional mesh structure. The aim of this study was to determine the potential ability of the loofah sponge to bind microorganisms on its surface. Research conducted with the participation of Yarrowia lipolytica yeast has shown that loofah sponge has good sorption capacity and can be an excellent biomaterial for binding whole cells of microorganisms. One gram of Luffa cylindrica is able to adsorb about 0.64 g of Yarrowia lipolytica yeast cells, calculated on the basis of dry weight. Binding on the surface of the biopolymer is most effective when the sponge is introduced into the microbial media with the inoculum. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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4 pages, 238 KiB

Open AccessProceeding Paper

Use of Agricultural Wastes to Design Natural Products for the Prevention of Cardiovascular Diseases

by Mariana Costa, Clara Grosso, Maria João Ramalhosa, Ricardo Ferraz and Cristina Soares

Biol. Life Sci. Forum 2022, 18(1), 42; https://doi.org/10.3390/Foods2022-13029 - 12 Oct 2022

Viewed by 976

Abstract

Cardiovascular diseases (CVDs), or risk factors for CVD, such as diabetes, hypertension and hypercholesterolemia, are the leading cause of death worldwide. Therefore, the use of agricultural by-products as a source of functional ingredients, particularly those from crop plants, has received significant interest. For [...] Read more.

Cardiovascular diseases (CVDs), or risk factors for CVD, such as diabetes, hypertension and hypercholesterolemia, are the leading cause of death worldwide. Therefore, the use of agricultural by-products as a source of functional ingredients, particularly those from crop plants, has received significant interest. For example, the banana (Musa spp.) is a common food crop worldwide and is the primary production on Madeira Island in Portugal. In this work, banana peels and puree were incorporated into sweet food products as butter and sugar substitutes, enhancing the nutritional content. The results show that the final product’s dietary fibre and phenolic content increased, while the lipidic and total sugar content decreased. The obtained results show that banana peels have a great potential to be developed into beneficial functional foods and nutraceuticals. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

4 pages, 458 KiB

Open AccessProceeding Paper

Thermal Inactivation Kinetics of Salmonella typhimurium in alheira Sausage Batter

by Sara Coelho-Fernandes, Vasco Cadavez and Ursula Gonzales-Barron

Biol. Life Sci. Forum 2022, 18(1), 44; https://doi.org/10.3390/Foods2022-13001 - 30 Sep 2022

Viewed by 877

Abstract

The objective of this work was to characterise the heat resistance of Salmonella typhimurium (ST) in alheira sausage batter. Two batches of alheira batter were obtained from a producer and inoculated with an ST overnight culture to reach ~7.0 log CFU/g in alheira batter. [...] Read more.

The objective of this work was to characterise the heat resistance of Salmonella typhimurium (ST) in alheira sausage batter. Two batches of alheira batter were obtained from a producer and inoculated with an ST overnight culture to reach ~7.0 log CFU/g in alheira batter. Bags containing well-spread 10 g alheira batter were submitted in duplicate to temperatures of 63, 60, 57 and 54 °C in an immersion bath. A log-linear primary model fitted to each of the inactivation curves estimated the death rates of ST in alheira batter with coefficients of determination ranging between 0.914 and 0.987. Through a Bigelow model, the D-value was modelled as a function of temperature, resulting in a log D (T_ref = 50 °C) of 2.302 (SE = 0.304), corresponding to 200 min at 50 °C to reduce ST in 1 log, and a z-value of 5.016 (SE = 0.839) °C. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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4 pages, 180 KiB

Open AccessProceeding Paper

Medicated Porridge (Karkkidaka Kanji) as a Healthy Seasonal Food—A Review

by Kalamol M.K, Arun Mohanan and Ramesh Narve Venkatesh

Biol. Life Sci. Forum 2022, 18(1), 46; https://doi.org/10.3390/Foods2022-13020 - 30 Sep 2022

Viewed by 1325

Abstract

Health requires healthy food. Healthy foods are those that provide the nutrients needed to sustain the body’s well-being and retain energy. Food is the substances consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, [...] Read more.

Health requires healthy food. Healthy foods are those that provide the nutrients needed to sustain the body’s well-being and retain energy. Food is the substances consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy. Ayurveda, the science of life, provides a clear context for food in healthy, as well as diseased, persons. Ayurveda explains the influence of food in different stages of a disease, such as in aetiology, manifestation, and treatment, as well as regimens to be followed. There are so many categories of healthy food explained in Ayurveda science. Most of them are of plant origin. Medicated porridge is a medicated rice soup, which is an important dietary regimen discussed in the Ayurvedic medicinal system. A special medicated rice named “Karkkidaka kanji” is usually included in a seasonal food regimen in Kerala, especially in the monsoon or rainy season (June to August). This medicated gruel contains more than 25 herbs, 9 pulses, and cereals that help in boosting one’s immunity. It acts as a detoxifying agent, as well as a remedy for rheumatic disorder, and mainly occurs seasonally. The ingredients of “karkkidaka kanji” include shashtika shali (red rice), chandrashoora (garden cress), dasamoola churna (root of 10 medicinal plants), trikatu (3 pungent herbs), dasapushpa (10 herbal flowers), methika (fenugreek), jeera (cumin seed), coconut milk, jaggery, and water. The properties of these herbal medicines make this gruel a delectable, nutritious, and medicated food. The therapeutic effect of these drugs includes the prevention of respiratory ailments; relief from arthritis pain and swelling; enhanced digestion; reduced constipation; and antipyretic, analgesic, and stress relieving effects, etc. Through the literary search related to these ingredients, one can establish the therapeutic effect of the traditional medicated porridge, “The Karkkidaka Kanji”. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

3 pages, 214 KiB

Open AccessProceeding Paper

Physicochemical Evaluation of Preparations Obtained as a Result of Enzymatic Modification of Lysozymes with Pepsin and Trypsin

by Łukasz Tomczyk, Grzegorz Leśnierowski and Renata Cegielska-Radziejewska

Biol. Life Sci. Forum 2022, 18(1), 48; https://doi.org/10.3390/Foods2022-12924 - 30 Sep 2022

Viewed by 909

Abstract

A lysozyme is a 14.3 kDa protein consisting of 129 amino acids. The modification of these molecules leads to oligomers and dimers, but more and more attempts are being made to break down lysozyme monomers into smaller molecules. The peptides obtained as a [...] Read more.

A lysozyme is a 14.3 kDa protein consisting of 129 amino acids. The modification of these molecules leads to oligomers and dimers, but more and more attempts are being made to break down lysozyme monomers into smaller molecules. The peptides obtained as a result of these processes can have bioactive properties, thanks to which they can be used in the food, pharmaceutical, and medical industries. The aim of this research was to develop a method for the preparation and analytical evaluation of bioactive lysozyme derivatives resulting from the enzymatic hydrolytic catalysis of native lysozymes derived from chicken egg white. The factors differentiating the hydrolysis variants were enzymes (pepsin and trypsin), the pH of the mixture (2, 4, 6), and temperature (40, 55 and 70 °C). The conditions for carrying out lysozyme modification had a significant impact on electrophoretic separation as well as on the hydrolytic, hydrophobic, and antioxidant activity of the obtained preparations. The highest percentage of peptides was obtained by hydrolysis with pepsin at the temperature of 70 °C and at pH 4. The obtained preparations obtained as a result of the modification are characterized by significantly higher (p < 0.05) antioxidant and hydrolytic activity compared to the lysozyme monomers. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

6 pages, 513 KiB

Open AccessProceeding Paper

Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics

by Daria Polovnikova, Victoria Evlash, Olena Aksonova and Sergey Gubsky

Biol. Life Sci. Forum 2022, 18(1), 49; https://doi.org/10.3390/Foods2022-12930 - 30 Sep 2022

Viewed by 1114

Abstract

Muffins are sweet, high-calorie baked products with a typical porous structure and high volume, which confer a spongy texture. Because of this texture and good taste, these products are highly valued by consumers. However, muffins have low nutritional value. The aim of this [...] Read more.

Muffins are sweet, high-calorie baked products with a typical porous structure and high volume, which confer a spongy texture. Because of this texture and good taste, these products are highly valued by consumers. However, muffins have low nutritional value. The aim of this study was to develop a technology of muffins as a functional product with hepatoprotective activity using defatted milk thistle powder (DMTP). The incorporation of this dietary supplement was carried out by the partial replacement of flour in the classic formulation. Physico-chemical and sensory analyses were performed to evaluate muffins with and without defatted milk thistle seed powder. The moisture sorption isotherms of the porous structure were determined by the gravimetric method with a MacBen microbalance over a 0.05–1.0 water activity range, and the data were fitted to Brunauer–Emmet–Teller (BET) and Guggenheim–Anderson–de Boer (GAB) models. It was established that the addition of milk thistle powder reduces baking, increases the drying out of products and the water-holding capacity, and increases the volume and crumb density of muffins. The microstructure of the muffins was examined using a moisture sorption isotherm. The moisture sorption isotherms of muffin samples presented a sigmoid shape and belong to type II of classification. The hysteresis loops of the samples are almost the same, which indicates similar structural data. The capacity of the monolayer according to the BET models varied in the range of 1.63–2.15 mmol/g of the dried sample, showing a slightly decreasing trend for muffins with DMTP. The GAB model accurately fits the adsorption isotherms in the water activity range from 0.05 to 0.88. The sensory results from a consumer evaluation indicate that both samples were characterized by the traditional pleasant appearance of the muffin, without visible flaws and with a pleasant taste and a good flour aroma. The result is a muffin with the same texture and sensory characteristics but as a potential functional food. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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7 pages, 562 KiB

Open AccessProceeding Paper

Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener

by Victoria Olt, Jessica Báez, Romina Curbelo, Eduardo Boido, Eduardo Dellacassa, Adriana Maite Fernández-Fernández and Alejandra Medrano

Biol. Life Sci. Forum 2022, 18(1), 50; https://doi.org/10.3390/Foods2022-13067 - 17 Oct 2022

Cited by 1 | Viewed by 1363

Abstract

Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, [...] Read more.

Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (p < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (p < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 2080 KiB

Open AccessProceeding Paper

Microwave Expansion Kinetics of Third-Generation Extruded Corn Pellets under Different Moisture Contents

by Liliana Acurio, Faustine Moreau, Purificación García-Segovia, Javier Martínez-Monzó and Marta Igual

Biol. Life Sci. Forum 2022, 18(1), 51; https://doi.org/10.3390/Foods2022-12952 - 30 Sep 2022

Cited by 2 | Viewed by 1399

Abstract

A Brabender Kompakt extruder KE 19/25 was used to create third-generation corn pellets using a high moisture content (25, 30, and 35%) and moderate temperature. The pellets were subjected to microwave expansion, and the drying curves were fitted to Page, Logarithmic, and Midilli–Kucuk [...] Read more.

A Brabender Kompakt extruder KE 19/25 was used to create third-generation corn pellets using a high moisture content (25, 30, and 35%) and moderate temperature. The pellets were subjected to microwave expansion, and the drying curves were fitted to Page, Logarithmic, and Midilli–Kucuk mathematical models. The Page model best fits the experimental data, closely followed by the Midilli–Kucuk model. The variables evaluated were appearance, sectional expansion index (SEI), and volumetric expansion index (VEI), and they showed a strong dependency on moisture content. According to the results, the recommended expansion times for mixtures with a 25, 30, and 35% moisture content are 50, 60, and 60–75 s, respectively. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 578 KiB

Open AccessProceeding Paper

Food-Based Intervention Strategies for Iron Deficiency Prevention

by Victoria Evlash, Olena Aksonova and Sergey Gubsky

Biol. Life Sci. Forum 2022, 18(1), 52; https://doi.org/10.3390/Foods2022-12962 - 30 Sep 2022

Viewed by 1881

Abstract

An urgent issue in the development of food technologies is the creation of biologically complete foods. It is well known that deficiency of various elements has noticeable effects on human health. One of these areas is devoted to solving the problem of preventing [...] Read more.

An urgent issue in the development of food technologies is the creation of biologically complete foods. It is well known that deficiency of various elements has noticeable effects on human health. One of these areas is devoted to solving the problem of preventing iron deficiency states. Iron deficiency and iron deficiency anemia are common medical conditions worldwide. The analysis of statistics and the accumulation of new scientific facts about the pathological processes associated with iron deficiency provide grounds for confirming the fact that the fight against this phenomenon is an actual process. Current strategies for the prevention of this condition are one way or another related to food. The analysis of scientific publications made it possible to identify the main food-based intervention strategies: food and nutrition education with food diversification, biofortification, iron supplementation, iron fortification of certain foods, and food-to-food fortification. Finally, we discuss these strategies for the prevention of iron deficiency. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 881 KiB

Open AccessProceeding Paper

Coffee Flower as a Promising Novel Food—Chemical Characterization and Sensory Evaluation

by Kathrin Wirz, Steffen Schwarz, Elke Richling, Stephan G. Walch and Dirk W. Lachenmeier

Biol. Life Sci. Forum 2022, 18(1), 53; https://doi.org/10.3390/Foods2022-12967 - 30 Sep 2022

Cited by 3 | Viewed by 2691

Abstract

The use of the flowers (blossoms) of the coffee plant (genus Coffea) has been neglected over the years, as the focus has primarily been on the cost-efficient production of coffee beans. Because of societal changes and economic pressures, there is an increasing [...] Read more.

The use of the flowers (blossoms) of the coffee plant (genus Coffea) has been neglected over the years, as the focus has primarily been on the cost-efficient production of coffee beans. Because of societal changes and economic pressures, there is an increasing demand for sustainability, so the focus has also widened towards the various by-products of the coffee production. The coffee flower is a by-product because it can be harvested following pollination without any risk to the bean production. The coffee flower can be used as a whole or as floral water in some food and cosmetic products. The flower can also be prepared as a tea-like beverage with hot water infusion. Another side-chain product in coffee plantations is the so-called coffee flower honey, which is rarely monofloral due to the short flowering period. To date, there have been few studies on coffee flowers and their sensory characterization. In this work, various compounds in Coffea arabica, C. canephora, and C. liberica flowers were identified and quantified by high-performance liquid chromatography (HPLC) with diode array detection (DAD), nuclear magnetic resonance spectroscopy (NMR), and near-infrared (NIR) spectroscopy. Caffeine, chlorogenic acids, organic acids, trigonelline, and sugars were quantified. Additionally, the sensory testing of coffee flower infusions according to the German norm DIN 10 809 was performed. With the acquired data, a principal component analysis (PCA) was performed in which hay, hops, sage, dried apricot, and honey were identified as major flavor descriptors in addition to the floral coffee flower flavors. The coffee flower is judged as a promising ingredient, which needs to be further assessed regarding its possible approval within the novel food regulations of the European Union. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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5 pages, 267 KiB

Open AccessProceeding Paper

Antioxidant and Antihypertensive Properties from Muscle Hydrolysates of Farm Rainbow Trout

by Emmanuel Pérez-Escalante, Scarlett A. Padilla-Zúñiga, Elizabeth Contreras-López, Jessica Lizbeth Sebastián-Nicolás, Jesús Guadalupe Pérez-Flores, Enrique J. Olloqui and Luis Guillermo González-Olivares

Biol. Life Sci. Forum 2022, 18(1), 55; https://doi.org/10.3390/Foods2022-12991 - 30 Sep 2022

Cited by 5 | Viewed by 944

Abstract

Fish proteins are a promising source for multifunctional bioactive peptide production. Thus, this work aimed to establish the potentiality of rainbow trout muscle protein for the obtention of antioxidant and antihypertensive hydrolysates. Alcalase application produced a hydrolysate with inhibition of angiotensin-converting enzyme equivalent [...] Read more.

Fish proteins are a promising source for multifunctional bioactive peptide production. Thus, this work aimed to establish the potentiality of rainbow trout muscle protein for the obtention of antioxidant and antihypertensive hydrolysates. Alcalase application produced a hydrolysate with inhibition of angiotensin-converting enzyme equivalent to 56.43 ± 2.05% after one hour. The same hydrolysate exhibited a scavenging and ferric-reducing power of 2.65 ± 0.07 µM Trolox equivalents and 32.12 mM Fe²⁺ equivalents, respectively. Results showed that rainbow trout muscle could be essential for identifying peptides with bifunctional properties. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

6 pages, 488 KiB

Open AccessProceeding Paper

Is There Any Possibility to Use Ultrasounds, High-Pressure Homogenization or Pulsed Electric Field in Single Cell Oil Release from Oleaginous Yeast Cells?

by Katarzyna Wierzchowska, Aleksandra Musiałek, Bartłomiej Zieniuk, Karina Jasińska, Dorota Nowak and Agata Fabiszewska

Biol. Life Sci. Forum 2022, 18(1), 56; https://doi.org/10.3390/Foods2022-12959 - 30 Sep 2022

Cited by 2 | Viewed by 1107

Abstract

Microbial oil (SCO) is lipids accumulated in the cells of oleaginous microorganisms, including yeast, in amounts exceeding 20% of dry mass. These are a valuable source of fatty acids in the human diet. In order to facilitate the extraction of storage lipids from [...] Read more.

Microbial oil (SCO) is lipids accumulated in the cells of oleaginous microorganisms, including yeast, in amounts exceeding 20% of dry mass. These are a valuable source of fatty acids in the human diet. In order to facilitate the extraction of storage lipids from cells, methods of physical and chemical pre-treatment of biomass are used to break the barrier of the cell wall and membrane of these microorganisms to the action of organic solvents, which are used during traditional extraction. The aim of this study was to evaluate the effectiveness of unconventional methods of extracting microbial oil from Yarrowia lipolytica yeast cells. Pulsed electric field (PEF), cell disintegration by ultrasonic waves and high-pressure homogenization (HPH) were used. The use of unconventional methods turned out to be ineffective in the extraction of intracellular lipids of the yeast compared to methods involving organic solvents such as chloroform, methanol and hexane. Nevertheless, the use of a pulsed electric field with a field strength of 200 J/g or high-pressure homogenization (1100 bar) proved to be effective as pre-treatment techniques of Y. lipolytica yeast cells (cell permeabilization) for the high yield extraction of intracellular lipids using the extraction method with organic solvents. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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5 pages, 757 KiB

Open AccessProceeding Paper

Determination of 4(5)-Methylimidazole in Sugar–Amino Acid Aqueous Model Systems by UPLC-Q-ToF-MS

by Panagiota-Kyriaki Revelou, Marinos Xagoraris, Eleftherios Alissandrakis, Christos S. Pappas and Petros A. Tarantilis

Biol. Life Sci. Forum 2022, 18(1), 58; https://doi.org/10.3390/Foods2022-12957 - 30 Sep 2022

Viewed by 1089

Abstract

4(5)-Methylimidazole (4(5)-MEI) can be formed during the caramelization procedure and the Maillard reaction and has been classified as possibly carcinogenic to humans. Data concerning the formation of 4(5)-MEI by the reaction between amino acids and sugars are still scarce. In this study, an [...] Read more.

4(5)-Methylimidazole (4(5)-MEI) can be formed during the caramelization procedure and the Maillard reaction and has been classified as possibly carcinogenic to humans. Data concerning the formation of 4(5)-MEI by the reaction between amino acids and sugars are still scarce. In this study, an ultrahigh performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-ToF-MS) method was developed for the determination of 4(5)-MEI in aqueous model systems containing sugars (fructose and glucose) and amino acids (proline, phenylalanine, tyrosine, and lysine), after thermal processing at 100 °C. The results showed that the 4(5)-MEI was formed in all model systems, with the highest concentrations to be determined in fructose–proline (3.5 μg mL⁻¹) and fructose–tyrosine (3.0 μg mL⁻¹) aqueous model systems. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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5 pages, 433 KiB

Open AccessProceeding Paper

Acorns as a Functional Food for Cardiovascular Disease Prevention: Chemical Characterization and Bioactivity

by Ana Nogueira, Cristina Soares, Clara Grosso and Maria João Ramalhosa

Biol. Life Sci. Forum 2022, 18(1), 59; https://doi.org/10.3390/Foods2022-12966 - 30 Sep 2022

Cited by 2 | Viewed by 1374

Abstract

Acorns are one of the most promising natural resources to be considered nationally and internationally due to their nutritional benefits. Thus, their valorization is an essential factor of sustainability nowadays. Therefore, this project aims to characterize acorns by analyzing their chemical composition and [...] Read more.

Acorns are one of the most promising natural resources to be considered nationally and internationally due to their nutritional benefits. Thus, their valorization is an essential factor of sustainability nowadays. Therefore, this project aims to characterize acorns by analyzing their chemical composition and bioactivity toward cardiovascular disease-related enzyme inhibition. Proximate analysis was performed where moisture, ash, lipids, and proteins were determined, and the values obtained in mass percentage on a dry basis were 10.1 ± 0.2, 1.94 ± 0.03, 3.94 ± 0.34 and 3.72 ± 0.07, respectively. The concentration of acorn extract that inhibits 50% of the enzyme α-glucosidase is 5.36 ± 0.66 µg/m, showing their great potential as an anti-diabetic agent, one of the risk factors for cardiovascular diseases; however, no inhibition of the α-amylase was registered. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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4 pages, 948 KiB

Open AccessProceeding Paper

Antimigratory Activity of Royal Jelly on HCT-116 Colorectal Cancer Cells

by Milena M. Jovanović, Katarina Virijević, Jelena Pavić, Dejan Arsenijević, Katarina Pecić, Nikolina Kastratović, Marko Živanović and Dragana Šeklić

Biol. Life Sci. Forum 2022, 18(1), 60; https://doi.org/10.3390/Foods2022-12951 - 30 Sep 2022

Viewed by 1243

Abstract

Royal jelly (RJ) is a natural product, consumed as a functional food and in the form of a food supplement with multiple biological potentials. Apitherapy presents a complementary medical approach using bee products in the treatment of diseases, including cancer. Cancer metastasis implies [...] Read more.

Royal jelly (RJ) is a natural product, consumed as a functional food and in the form of a food supplement with multiple biological potentials. Apitherapy presents a complementary medical approach using bee products in the treatment of diseases, including cancer. Cancer metastasis implies the acquisition of migratory potential of cancer cells, and RJ already showed remarkable antimetastatic effects. We aimed to investigate the effects of RJ on the migration of colorectal cancer cells and key proteins involved in this process, E- and N-cadherin. Experiments were done 24 h after treatment with two selected concentrations. RJ suppressed the migratory potential of colorectal cancer cell line HCT-116, and enhanced the expression of anti-migratory protein, E-cadherin, while significantly inhibiting the promigratory marker, N-cadherin. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 244 KiB

Open AccessProceeding Paper

Valorisation of Agro-Food By-Products for the Extraction of Phenolic Compounds

by Filipe Fernandes, Kiano Gorissen, Cristina Delerue-Matos and Clara Grosso

Biol. Life Sci. Forum 2022, 18(1), 61; https://doi.org/10.3390/Foods2022-13032 - 13 Oct 2022

Cited by 2 | Viewed by 908

Abstract

The aim of this work was the extraction of phenolic compounds from several agro-food industry by-products and the determination of their antioxidant activity (AA). The highest extraction yields obtained were for the pineapple core, oat concentrate, and mango peel. The post-distillation residue of [...] Read more.

The aim of this work was the extraction of phenolic compounds from several agro-food industry by-products and the determination of their antioxidant activity (AA). The highest extraction yields obtained were for the pineapple core, oat concentrate, and mango peel. The post-distillation residue of labdanum stems and leaves and spent coffee grounds were the samples presenting the highest total phenolic content (TPC) values, as well as those displaying the strongest 1,1-diphenyl-2-picrylhydrazyl radical (DPPH^•) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS^•+) scavenging activities. For the ferric reducing antioxidant power (FRAP) assay, the highest values obtained were for the spent coffee ground, frozen coffee silverskins, and dried stevia. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

5 pages, 517 KiB

Open AccessProceeding Paper

Inoculum Production of Monascus purpureus with Chenopodium quinoa in Submerged Culture

by Franz Tucta-Huillca, Evelyn Quispe-Rivera, Vasco Cadavez, Ursula Gonzales-Barron, Marcial Silva-Jaimes and Juan Juscamaita Morales

Biol. Life Sci. Forum 2022, 18(1), 62; https://doi.org/10.3390/Foods2022-12995 - 30 Sep 2022

Viewed by 964

Abstract

Monascus purpureus is widely used in different substrates for the production of secondary metabolites of interest and requires an inoculum of easy handling. For this reason, this research provides the information necessary to produce an inoculum of M. purpureus for future research. A [...] Read more.

Monascus purpureus is widely used in different substrates for the production of secondary metabolites of interest and requires an inoculum of easy handling. For this reason, this research provides the information necessary to produce an inoculum of M. purpureus for future research. A maximum production of 34.83 mg of glucosamine/g dry weight was obtained under the conditions of NaCl 0.01%, pH 6.0 and agitation of 120 rpm (p < 0.05); additionally, in the fungus, an adaptation of the final medium which would give a rapid propagation in solid state fermentation with quinoa, was generated. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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7 pages, 606 KiB

Open AccessProceeding Paper

Study of the Antihypertensive Peptides Derived from Alpha-Lactalbumin Hydrolysate after Simulation of Digestion

by Antonella Alba, Jessica Báez, Adriana Maite Fernández-Fernández, Agustina Nardo, María Cristina Añón, Alejandra Medrano and Margot Paulino

Biol. Life Sci. Forum 2022, 18(1), 63; https://doi.org/10.3390/Foods2022-12972 - 30 Sep 2022

Viewed by 1300

Abstract

Alpha-lactalbumin is a whey protein that is a cheese-making industrial residue of high biological value. The antihypertensive capacity of three peptides obtained from the simulated gastrointestinal digestion of alpha-lactalbumin hydrolysates was studied. The alpha-lactalbumin hydrolysis was performed using the Alcalase enzyme and was [...] Read more.

Alpha-lactalbumin is a whey protein that is a cheese-making industrial residue of high biological value. The antihypertensive capacity of three peptides obtained from the simulated gastrointestinal digestion of alpha-lactalbumin hydrolysates was studied. The alpha-lactalbumin hydrolysis was performed using the Alcalase enzyme and was subsequently subjected to a simulated digestion process using pepsin and pancreatin enzymes to mimic digestion conditions. The peptides were identified from a RP-HPLC fractionation of the digest and subsequent identification by mass spectrometry analysis. Three peptides from the alpha-lactalbumin sequence were obtained: IWCKDDQNPH (P1), KFLDDDLTDDIM (P2), and DKFLDDDLTDDIM (P3). The in vitro antihypertensive activity of the peptides was determined by studying the inhibition of the angiotensin-converting enzyme, with P1 being the only peptide with antihypertensive activity detected by this methodology (IC₅₀ = 3.91 ± 0.2 mg/mL). In order to correlate the structural (molecular dynamics simulations) and physicochemical properties with potential mechanisms of antihypertensive capacity, in silico methods were performed. The peptides P1, P2, and P3 had a negative global charge and were hydrophilic. After molecular modeling, the peptide structures were submitted to a refinement based on an energy minimization and further molecular dynamics simulation to assess their global size and conformational space. After a 50-nanosecond simulation, the global structures, solvated and immersed in an ionic water solution similar to that of blood, were studied in their solvent-accessible surfaces. A secondary structure (alpha-helix) was observed in the P1 peptide, but in general, all peptides showed an extended folding. The surfaces were charge code colored and in a visual inspection it could be conjectured that all of them exposed the charge, mainly a negative charge, to the solvent surface, in agreement with the GRAVY index, which was also evaluated. In conclusion, the structure and amino acid composition of peptide 1 assessed by in silico studies agrees with the antihypertensive activity obtained by the in vitro study. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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5 pages, 8582 KiB

Open AccessProceeding Paper

Effect of Carbon, Nitrogen and Salt Sources on the Growth of Monascus purpureus in Quinoa (Chenopodium quinoa)-Based Culture Media

by Evelyn Quispe-Rivera, Franz Tucta-Huillca, Ursula Gonzales-Barron, Vasco Cadavez, Marcial Silva-Jaimes and Juan Juscamaita Morales

Biol. Life Sci. Forum 2022, 18(1), 64; https://doi.org/10.3390/Foods2022-12999 - 30 Sep 2022

Cited by 1 | Viewed by 984

Abstract

Monascus purpureus is produced in Asia and used as a food dye and for medicinal purposes. In the present study, the radial growth of quinoa flour-based culture media was evaluated on the tenth day after cultivation with different sources of carbon (glucose, fructose [...] Read more.

Monascus purpureus is produced in Asia and used as a food dye and for medicinal purposes. In the present study, the radial growth of quinoa flour-based culture media was evaluated on the tenth day after cultivation with different sources of carbon (glucose, fructose and molasses), nitrogen (monosodium glutamate, fermented fish and fish hydrolysate) and sodium chloride in two percentages (0.5% and 1%) at different pH (5, 6 and 7). The highest value obtained was 72.59 mm with a radial growth rate of 3.629 mm/day, corresponding to the effect of 0.5% (w/v) sodium chloride at pH 6, and the lowest value was 42.05 mm with a radial growth rate of 2.10 mm/day, due to the effect of 0.5% (w/v) monosodium glutamate at pH 7. From this investigation, it was deduced that different sources of carbon, nitrogen and sodium chloride have effects on the development of M. purpureus and that factors such as pH and supplement concentration did not cause changes in the morphology of the colonies. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 217 KiB

Open AccessProceeding Paper

Review of Ayurvedic Health Drinks and Liquid Nutrition Explained in Kshemakutuhala

by R. K. Hima, Arun Mohanan, Dhanya S. and R. K. Jinu Sankar

Biol. Life Sci. Forum 2022, 18(1), 66; https://doi.org/10.3390/Foods2022-12997 - 30 Sep 2022

Viewed by 1751

Abstract

Kshemakutuhala is a remarkable text by Kshema Sharma, the Royal physician of King Vikrama during the 16th century A.D., based on culinary science. This text is a compilation of varieties of foods and drinks, both vegetarian and non-vegetarian, and their characteristics and nutritional [...] Read more.

Kshemakutuhala is a remarkable text by Kshema Sharma, the Royal physician of King Vikrama during the 16th century A.D., based on culinary science. This text is a compilation of varieties of foods and drinks, both vegetarian and non-vegetarian, and their characteristics and nutritional value. This work is divided into 12 chapters, and each chapter is named an Utsava. The author has also given importance to liquid nutrition and dedicated two separate Utsava to that. The 11th Utsava describes various appetiser preparations. Different types of appetisers are prepared with main ingredients such as orange, lemon, citron, sesame paste, mango and lotus fibre. The explanation had been given where all of these ingredients have been proven to be a good carmin ative. In the 12th chapter, he mentioned various milk preparations, cool drinks, beverages, buttermilk etc. Different types of Panaka (sweet drinks) were prepared out of the main ingredients like raw mango, ripened mango, lemon, tamarind, and the fruits of Syzygium cumini, which balance taste and health, were included in it. He mentioned the natural colouring agents like saffron, red sandalwood, and sprinkling spices like cardamom, clove, camphor, Indian bay leaf, black pepper so on, which are used to add flavours to food and drinks. This review helps to explore the scientific aspect of Ayurvedic health drinks and their indication to the modern world. Unhealthy drinks are common in the present time, and it is necessary to trace back to the ancient classical Ayurvedic text, which explains healthy, nutritious drinks. By adopting these healthy drinks and liquid preparation, we can maintain and enhance human health. However, further research is needed to confirm this. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

6 pages, 1184 KiB

Open AccessProceeding Paper

Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Sodium Chloride

by Evelyn Quispe-Rivera, Franz Tucta-Huillca, Marcial Silva-Jaimes, Ursula Gonzales-Barron and Vasco Cadavez

Biol. Life Sci. Forum 2022, 18(1), 67; https://doi.org/10.3390/Foods2022-13021 - 30 Sep 2022

Cited by 1 | Viewed by 900

Abstract

In recent years, different substrates have been used in the production of pigments from M. purpureus; thus, pigment extraction would benefit from the appraisal of an optimal method. In this study, we employed quinoa flour fermented by the fungus, which was supplemented [...] Read more.

In recent years, different substrates have been used in the production of pigments from M. purpureus; thus, pigment extraction would benefit from the appraisal of an optimal method. In this study, we employed quinoa flour fermented by the fungus, which was supplemented with sodium chloride to improve pigment production. The optimization of the hydroethanolic extraction of the pigments was found to reach a maximum at an ethanol grade of 49.0%, an extraction temperature of 60 °C, and an ethanol:sample ratio of 35.9 with a yield (%) of 26.15 ± 0.26. In addition, a linear equation (R² = 0.964) was modelled to estimate the extract concentration from absorbances measured at 400, 470, and 500 nm. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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5 pages, 996 KiB

Open AccessProceeding Paper

Effects of Laetiporus sulphureus on Viability of HeLa Cells in Co-Culture System with Saccharomyces boulardii

by Dejan Arsenijević, Milena Jovanović, Katarina Pecić, Mirjana Grujović, Katarina Marković and Dragana Šeklić

Biol. Life Sci. Forum 2022, 18(1), 69; https://doi.org/10.3390/Foods2022-13028 - 12 Oct 2022

Cited by 2 | Viewed by 983

Abstract

The aim of this study was to the evaluate impact of ethyl acetate extract of Laetiporus sulphureus on the viability of HeLa cells in 2D cell cultures and in a co-culture system with Saccharomyces boulardii. Also, the migratory potential of S. boulardii [...] Read more.

The aim of this study was to the evaluate impact of ethyl acetate extract of Laetiporus sulphureus on the viability of HeLa cells in 2D cell cultures and in a co-culture system with Saccharomyces boulardii. Also, the migratory potential of S. boulardii through agar in this co-culture system was investigated. Cell viability was assessed by trypan blue staining after 12 and 24 h. Tested extract had no cytotoxicity on HeLa cells in the 2D cell cultures. Our results indicate a potential cytotoxic effect of S. boulardii on HeLa cells which could be a consequence of physical contact between yeast and cancer cells, after migration of S. boulardii through agar toward cancer cells, or metabolic activity of S. boulardii. Also, L. sulphureus extract induced strong migration of yeast in co-culture after 12 h, compared to control. Further studies should be conducted regarding this mushroom in a co-culture system with S. boulardii. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 1144 KiB

Open AccessProceeding Paper

3D Food Printing: Effect of Apricot Pulp Concentration on Texture Analysis Profile and Image Analysis in a Gel Cylinder

by Carmen Molina-Montero, Adrián Matas, Marta Igual, Javier Martínez-Monzó and Purificación García-Segovia

Biol. Life Sci. Forum 2022, 18(1), 72; https://doi.org/10.3390/Foods2022-12950 - 30 Sep 2022

Cited by 1 | Viewed by 1184

Abstract

Three-dimensional (3D) printing is an excellent technology for creating food products of any shape and dimension, with desired flavors and nutritional compositions. This study aimed to evaluate the effect of apricot pulp content on the stability and printability of bovine gelatin gels. °Brix, [...] Read more.

Three-dimensional (3D) printing is an excellent technology for creating food products of any shape and dimension, with desired flavors and nutritional compositions. This study aimed to evaluate the effect of apricot pulp content on the stability and printability of bovine gelatin gels. °Brix, pH, Texture Profile Analysis (TPA), and image analysis after 3D printing were measured. Bovine gelatin gels (5%) were formulated with different concentrations of apricot pulp (30%, 50%, and 70%), and cylinders of 3 cm in diameter and 1 cm in height were printed. An increase in firmness of the printed gel was observed with the rise in the pulp concentration. Concerning image analysis, it was observed that as the concentration of apricot pulp (AP) in the samples increased, there was minor deformation of the height dimension. There were no significant differences (p > 0.05) in pieces for the cylinder area, and all presented a 12% area deformation. From the results obtained, it can be said that the 70% apricot pulp sample has the best texture profile and is the sample with the slightest deformation. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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5 pages, 399 KiB

Open AccessProceeding Paper

Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage

by Nathália Fernandes, Ana Sofia Faria, Laís Carvalho, Altino Choupina, Carina Rodrigues, Vasco Cadavez and Ursula Gonzales-Barron

Biol. Life Sci. Forum 2022, 18(1), 73; https://doi.org/10.3390/Foods2022-13035 - 14 Oct 2022

Cited by 2 | Viewed by 1050

Abstract

Traditional Portuguese fermented meat products represent a valued economic and cultural heritage. The objective of this work was to screen the lactic acid bacteria (LAB) present in alheira sausages. Twenty-five LAB were identified by means of Sanger sequencing of the 16S ribosomal gene. [...] Read more.

Traditional Portuguese fermented meat products represent a valued economic and cultural heritage. The objective of this work was to screen the lactic acid bacteria (LAB) present in alheira sausages. Twenty-five LAB were identified by means of Sanger sequencing of the 16S ribosomal gene. Sequencing results were aligned with sequences from the NCBI database using the BLAST algorithm. Genetic analysis showed a diverse lactic-acid-producing microbiome, and LAB from the family Lactobacillaceae and Leuconostocaceae were dominant, found in 64% of samples, whereas other organisms of the family Streptococcaceae and Enterococcaceae were found in 36% of samples. This work enabled the identification of the LAB that are normally present in alheira, as well as the understanding of their association with the technological characteristics of this traditional fermented sausage. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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4 pages, 231 KiB

Open AccessProceeding Paper

Association between Children’s Eating Habits and the Level of Knowledge of Nutrition of Guardians

by Laura Itzel González Sáinez and María Marcela Sánchez Díaz

Biol. Life Sci. Forum 2022, 18(1), 74; https://doi.org/10.3390/Foods2022-13027 - 10 Oct 2022

Viewed by 1038

Abstract

Nutrition has a major influence on health throughout life, but the first years of life in children are vital for forging good eating habits, because their adoption at this stage will last for the rest of their lives. A child who learns to [...] Read more.

Nutrition has a major influence on health throughout life, but the first years of life in children are vital for forging good eating habits, because their adoption at this stage will last for the rest of their lives. A child who learns to eat correctly will have the prevention of non-communicable diseases in his or her favor. One of the causes of malnutrition in children may be the ignorance of parents or guardians about good nutrition, since they are the main people who feed them. The present study aims to relate parents’ knowledge on healthy nutritional habits with the eating habits of their kids. The target population were parents with children between three to five years from San Juan de los Lagos, Jalisco, Mexico. This study is a mixed, descriptive, non-experimental cross-sectional design. A pilot test was conducted with a sample of 32 tutors, with prior informed consent. Test used: Adapted versions of “Encuesta sobre hábitos alimentarios de Durán y Cols” (“Eating Habits Survey from Duran et al.”), and “Nivel del conocimiento sobre nutrición de Leiba y Rosali” (“Knowledge level about Nutrition from Laiba & Rosali”). The analyses showed that there is no significant difference between parents’ level of knowledge and children’s eating habits, since 62.5% of the participants showed a high level of knowledge while 40.6% of children have good eating habits. However, further research is needed. Although most of the parents interviewed showed a high level of knowledge in nutrition, they do not apply this knowledge on a regular basis in the eating habits of their children, this could be due to the fact that they are influenced by food habits, economic factors, and others. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

5 pages, 223 KiB

Open AccessProceeding Paper

Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles

by Luis Olivera-Montenegro, Angie Condori, Rildo Ocan, Alejandro Marzano, Hugo Romero and Esteban Herrera

Biol. Life Sci. Forum 2022, 18(1), 75; https://doi.org/10.3390/Foods2022-13030 - 13 Oct 2022

Viewed by 1022

Abstract

Wheat flour (WF) was replaced with potato flour (PF) at 10%, 20% and 30% (w/w) in combination with enhancers xanthan gum (XG) and wheat gluten (WG). The flour quality, rheological properties and noodle quality were analyzed. Increasing the PF [...] Read more.

Wheat flour (WF) was replaced with potato flour (PF) at 10%, 20% and 30% (w/w) in combination with enhancers xanthan gum (XG) and wheat gluten (WG). The flour quality, rheological properties and noodle quality were analyzed. Increasing the PF substitution decreases the strength (S); the optimum cooked time (OCT) and water absorption slightly increased with increasing PF content. The best treatment to elaborate dry noodles was 20% of PF and application of WG6% + XG0.4%, while was significant (p ≥ 0.05) on the antioxidant activity compared to the control. The techno-functional and nutritional characteristics of PF can be an alternative to replace to WF. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

2 pages, 2190 KiB

Open AccessCorrection

Correction: Kim, J.H.; Chan, K.L. Benzaldehyde Use to Protect Seeds from Foodborne Fungal Pathogens. Biol. Life Sci. Forum 2022, 18, 7

by Jong H. Kim and Kathleen L. Chan

Biol. Life Sci. Forum 2022, 18(1), 77; https://doi.org/10.3390/blsf2022018077 - 3 Jul 2023

Viewed by 942

Abstract

In the original publication [...] Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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6 pages, 959 KiB

Open AccessProceeding Paper

Extraction and Characterization of Chamomile (Matricaria recutita L.) Essential Oil Using the Green Technology of Solvent-Free Microwave Extraction

by Esteban Herrera, Claudia Pacheco and Luis Olivera-Montenegro

Biol. Life Sci. Forum 2022, 18(1), 12974; https://doi.org/10.3390/Foods2022-12974 - 30 Sep 2022

Cited by 2 | Viewed by 3790

Abstract

This study aimed to assess the benefits of the solvent-free microwave extraction (SFME) on chamomile (Matricaria recutita L.) essential oil quality and yield compared to the extraction by steam distillation (SD). The oil obtained by SFME and SD presented a blue color, [...] Read more.

This study aimed to assess the benefits of the solvent-free microwave extraction (SFME) on chamomile (Matricaria recutita L.) essential oil quality and yield compared to the extraction by steam distillation (SD). The oil obtained by SFME and SD presented a blue color, a solubility in 70% ethanol (v/v) of four, a relative density of 0.929–0.925 g/mL, a refractive index of 1.5013–1.4790, and an acidity value of 6.23 and 3.43, respectively. The yields were significantly different between extraction methods, being the highest (0.5 mL (0.083% v/w)) for SFME and 0.2 mL (0.03%) for SD. The GC-MS analysis showed a marked difference in sesquiterpenes, such as Chamazulene, α-bisabolol, α-bisabolol oxide A, and α-bisabolol oxide B. The SFME had 97% and 20% more content of chamazulene and α-bisabolol respectively, whilst SD had 88% and 12% more content of α-bisabolol oxide A and B, respectively. The results suggest that SME is an outstanding alternative for essential oil extraction due to much higher yield and quality compared to the steam distillation. Full article

(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)

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