Meat and Human Health—Current Knowledge and Research Gaps

Journal Description

Foods

Foods is an international, scientific, peer-reviewed, open access journal of food science and is published monthly online by MDPI.

Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
High Visibility: indexed within Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, AGRICOLA, and many other databases.
Journal Rank: JCR - Q2 (Food Science & Technology) / CiteScore - Q1 (Health Professions, miscellaneous)
Rapid Publication: manuscripts are peer-reviewed and a first decision provided to authors approximately 16 days after submission; acceptance to publication is undertaken in 3.5 days (median values for papers published in this journal in the first half of 2021).
Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.

Impact Factor: 4.350 (2020) ; 5-Year Impact Factor: 4.957 (2020)

Imprint Information Journal Flyer Open Access ISSN: 2304-8158

Latest Articles

Open AccessArticle

Identification of the Causal Agent of Aqueous Spot Disease of Sweet Cherries (Prunus avium L.) from the Jerte Valley (Cáceres, Spain)

Manuel Joaquín Serradilla

Carlos Moraga

Santiago Ruiz-Moyano

Paula Tejero

María de Guía Córdoba

Alberto Martín

and

Alejandro Hernández

Foods 2021, 10(10), 2281; https://doi.org/10.3390/foods10102281 (registering DOI) - 26 Sep 2021

Abstract

The pre and postharvest disease named ‘aqueous spot’ is an emerging risk for sweet cherries growing in Jerte Valley (Cáceres, Spain). Early stages of the disease appear in the tree, but it is usually detected after harvesting, during the postharvest period. Symptoms include the appearance of skin discolouration and translucency in the shoulder areas. At the most advanced stages, a mycelium of white colour partially or completely covers the fruit. This manuscript provides a detailed description of the microbes involved in this disease, such as bacteria, yeasts, and moulds. Microbes of different cherry cultivars were studied during two consecutive seasons (2019 and 2020). The counts of bacteria and yeast in damaged tissues were higher (7.05 and 6.38 log10 CFU/g for total aerobic mesophilic microbes and yeasts, respectively) than sound tissues (6.08 and 5.19 log10 CFU/g, respectively). The Enterobacterales order dominated the bacteria population. Among yeasts, Yarrowia lipolytica, in 2019, and Metschnikowia pulcherrima and Metschnikowia viticola, in 2020, were consistently isolated from all samples. The presence of moulds was inconsistently detected at the early stage of this disease by plate counts. However, microscopic observations revealed the presence of hyphae in cherry flesh. Different pathogenic moulds were identified, although white mycelium, identified as Botrytis cinerea by molecular methods, was consistently isolated at later stages. Inoculation tests confirmed the involvement of white-mycelium B. cinerea in the development of this new postharvest disease in the Jerte Valley. Its combination with Enterobacterales enhanced the evolution of rotting, whereas the combination with yeasts decreased and delayed the symptoms. This work presents the first report of a consortia of microorganisms implicated in the development of ‘aqueous spot’, an emerging disease in sweet cherry cultivars in the Jerte Valley. Full article

(This article belongs to the Special Issue Postharvest Quality and Control of Microbial Decay in Horticultural Produce)

Open AccessArticle

Food Waste along the Food Chain in Romania: An Impact Analysis

Oana M. Dumitru

Corneliu S. Iorga

and

Gabriel Mustatea

Foods 2021, 10(10), 2280; https://doi.org/10.3390/foods10102280 (registering DOI) - 26 Sep 2021

Abstract

Food waste is a hot topic around the world due to the significant environmental challenge it poses. The study aims to assess the impact of food waste on the food chain at the national level. The data were obtained from quantitative impact studies, carried out in a project funded by the Ministry of Agriculture and Sustainable Development, “Methods to reduce food waste on the agri-food chain, at national level, to prevent and reduce socio-economic impact, until 2030”. A total of 852 companies were interviewed, with a turnover of almost 6.5 billion euro and a number of over 69 thousand employees, including 273 primary production enterprises, 270 food processing units, 171 distribution/retail units, and 138 HoReCa units. Full article

(This article belongs to the Section Food Systems)

Open AccessArticle

A Deep Insight in the Antioxidant Property of Carnosic Acid: From Computational Study to Experimental Analysis

and

Foods 2021, 10(10), 2279; https://doi.org/10.3390/foods10102279 (registering DOI) - 26 Sep 2021

Abstract

Since the deep cause for the anti-oxidation of carnosic acid (CA) against oleic acid (OA) remains unclear, we focused on exploring the CA inhibition mechanism via a combined experimental and computational study. Atomic charge, total molecular energy, phenolic hydroxyl bond dissociation enthalpy (BDE), the highest occupied molecular orbital (HOMO), and the lowest unoccupied orbital (LUMO) energy were first discussed by the B3LYP/6-31G (d,p) level, a density functional method. A one-step hydrogen atom transfer (HAT) was proposed for the anti-oxidation of CA towards OA, and the Rancimat method was carried out for analyzing the thermal oxidation stability. The results indicate that the two phenolic hydroxyl groups located at C₇(O₁₅) and C₈(O₁₈) of CA exert the highest activity, and the chemical reaction heat is minimal when HAT occurs. Consequently, the activity of C₇(O₁₅) (303.27 kJ/mol) is slightly lower than that of C₈(O₁₈) (295.63 kJ/mol), while the dissociation enthalpy of phenol hydroxyl groups is much lower than those of α-CH₂ bond of OA (C₈, 353.92 kJ/mol; C₁₁, 353.72 kJ/mol). Rancimat method and non-isothermal differential scanning calorimetry (DSC) demonstrate that CA outcompetes tertiary butylhydroquinone (TBHQ), a synthetic food grade antioxidant, both in prolonging the oxidation induction period and reducing the reaction rate of OA. The E_a(apparent activation energies of reaction) of OA, TBHQ + OA, and CA + OA were 50.59, 57.32 and 66.29 kJ/mol, revealing that CA could improve the E_a and thermal oxidation stability of OA. Full article

► Show Figures

Graphical abstract

Open AccessArticle

Organic Foods Purchase Behavior among Generation Y of Bangladesh: The Moderation Effect of Trust and Price Consciousness

Guang-Wen Zheng

Nazma Akter

Abu Bakkar Siddik

and

Mohammad Masukujjaman

Foods 2021, 10(10), 2278; https://doi.org/10.3390/foods10102278 (registering DOI) - 26 Sep 2021

Abstract

This study aims to identify the factors influencing the purchase behavior of organic foods among young generation customers in Bangladesh. The study adopted the theory of planned behavior as a base and developed 11 hypotheses based on the extant empirical literature. Adopting the purposive sampling method, the primary data were obtained from a cross-sectional sample of 464 young Bangladeshi consumers using a survey method. In order to identify the key relationship among the study variables, the structural equation modeling (SEM) approach was employed using AMOS software, version 25. The study employed a purposive sampling method to pick young respondents through online media. The study revealed that health consciousness, environmental consciousness, food safety consciousness, price consciousness, novelty consciousness, and trust are factors that significantly affect purchase intention and subsequently, the actual purchase of organic foods. The novelty consciousness factor got the highest predicting power, followed by food safety concerns among Generation Y. The research also found that trust and price consciousness exhibit positive and negative moderating effects, respectively, on the relationship between purchase intention and actual purchase. However, the study did not find any moderating role of price consciousness on the association between environmental consciousness and purchase intention. As policy recommendations, informing and educating young consumers about organic products, their novelty, and other benefits of consuming is critical for fostering their purchase. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice)

Open AccessReview

Antiviral Properties of Polyphenols from Plants

and

Foods 2021, 10(10), 2277; https://doi.org/10.3390/foods10102277 (registering DOI) - 26 Sep 2021

Abstract

Polyphenols are active substances against various types of viral infections. Researchers have characterized methods of how to isolate polyphenols without losing their potential to formulate pharmaceutical products. Researchers have also described mechanisms against common viral infections (i.e., influenza, herpes, hepatitis, rotavirus, coronavirus). Particular compounds have been discussed together with the plants in the biomass in which they occur. Quercetin, gallic acid and epigallocatechin are exemplary compounds that inhibit the growth cycle of viruses. Special attention has been paid to identify plants and polyphenols that can be efficient against coronavirus infections. It has been proven that polyphenols present in the diet and in pharmaceuticals protect us from viral infections and, in case of infection, support the healing process by various mechanisms, i.e., they block the entry into the host cells, inhibit the multiplication of the virus, seal blood vessels and protect against superinfection. Full article

(This article belongs to the Special Issue Phenolic Compounds in Herbs: Characterization, Antioxidant Properties and Health Benefits)

Open AccessArticle

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

and

Foods 2021, 10(10), 2276; https://doi.org/10.3390/foods10102276 (registering DOI) - 26 Sep 2021

Abstract

The structure and hypoglycemic activity of tea polysaccharides has been extensively studied, while there are few reports on the characterization and hypoglycemic activity of dark tea polysaccharides. The crude dark tea polysaccharide (CDTPS) was optimally extracted from Fuzhuan dark tea. Six polysaccharide fractions (namely DTPS-1, DTPS-2, DTPS-3, DTPS-4, DTPS-5, and DTPS-6) were isolated from CDTPS, and their physicochemical, structural, and biological properties were compared and analyzed. The results revealed that the compositions, structural characteristics, and biological properties of the six DTPSs were different. Therein, DTPS-4 and DTPS-6 had looser morphology, faster solubility, and a more stable structure. Additionally, DTPS-4 had the optimum in vitro antioxidant capabilities, and DTPS-6 had the strongest in vitro hypoglycemic capabilities. In addition, a correlation analysis revealed that the molecular weight and uronic acid content were significantly related to their antioxidant and hypoglycemic activities. Our results indicated that DTPS-4 and DTPS-6 could be further developed into functional foods or additives, respectively. Full article

(This article belongs to the Topic Frontiers in Phytochemicals)

► Show Figures

Figure 1

Open AccessArticle

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Alejandra Hurtado-Romero

Mariano Del Toro-Barbosa

Misael Sebastián Gradilla-Hernández

Luis Eduardo Garcia-Amezquita

and

Tomás García-Cayuela

Foods 2021, 10(10), 2275; https://doi.org/10.3390/foods10102275 (registering DOI) - 26 Sep 2021

Abstract

Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a source of health-related strains. This study focused on the evaluation of microorganisms from artisanal Mexican milk kefir grains regarding probiotic properties, in vitro fermentability with commercial prebiotics (lactulose, inulin, and citrus pectin), and γ-aminobutyric acid (GABA)-producing capacity. Microorganisms were identified belonging to genera Lactococcus, Lactobacillus, Leuconostoc, and Kluyveromyces. The probiotic properties were assessed by aggregation abilities, antimicrobial activity, antibiotic susceptibility, and resistance to in vitro gastrointestinal digestion, showing a good performance compared with commercial probiotics. Most of isolates maintained a concentration above 6 log colony forming units/mL after the intestinal phase. Specific isolates of Kluyveromyces (BIOTEC009 and BIOTEC010), Leuconostoc (BIOTEC011 and BIOTEC012), and Lactobacillus (BIOTEC014 and BIOTEC15) showed a high fermentability in media supplemented with commercial prebiotics. The capacity to produce GABA was classified as medium for L. lactis BIOTEC006, BIOTEC007, and BIOTEC008; K. lactis BIOTEC009; L. pseudomesenteroides BIOTEC012; and L. kefiri BIOTEC014, and comparable to that obtained for commercial probiotics. Finally, a multivariate approach was performed, allowing the grouping of 2–5 clusters of microorganisms that could be further considered new promising cultures for functional dairy food applications. Full article

(This article belongs to the Special Issue Functional Analysis of Lactic Acid Bacteria and Bifidobacteria and Their Effects on Human Health)

► Show Figures

Figure 1

Open AccessArticle

Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

Khaled A. Abbas

Hani S. Abdelmontaleb

Shaimaa M. Hamdy

and

Abderrahmane Aït-Kaddour

Foods 2021, 10(10), 2274; https://doi.org/10.3390/foods10102274 (registering DOI) - 26 Sep 2021

Abstract

In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functional, fatty acids profile, health lipid indices (atherogenic and thrombogenic), microstructure, and sensorial characteristics were studied. Results showed that walnut-added samples had significantly (p ≤ 0.05) higher levels of acidity, protein, fat, and ash contents with lower meltability and oil separation index compared to the control. Processed cheeses with walnuts contained significantly (p ≤ 0.05) higher percentages of MUFAs, and ω-3 PUFAs (mainly α-linolenic acid) and significantly (p ≤ 0.05) lower amounts of SFAs (mainly myristic, palmitic and stearic acids) and ω₆/ω₃ ratio. Scanning Electron Micrograph of processed cheese containing walnut paste showed uniform distribution of walnut in the protein matrix. Processed cheeses made with 5 or 10% walnut paste presented the most acceptable sensory properties. These results indicated that walnut paste supplementation can be used as a nutritional strategy to increase concentrations of human health-promoting fatty acids in processed cheeses while maintaining good sensory and technological properties. Full article

(This article belongs to the Topic Advances in Dairy Foods: From Production to Nutritional and Health Attributes)

► Show Figures

Figure 1

Open AccessArticle

Energy Intake Evaluation by a Learning Approach Using the Number of Food Portions and Body Weight

and

Foods 2021, 10(10), 2273; https://doi.org/10.3390/foods10102273 (registering DOI) - 26 Sep 2021

Abstract

An accurate quantification of energy intake is critical; however, under-reporting is frequent. The aim of this study was to develop an indirect statistical method of the total energy intake estimation based on gender, weight, and the number of portions. The energy intake prediction was developed and evaluated for validity using energy expenditure. Subjects with various BMIs were recruited and assigned either in the training or the test group. The mean energy provided by a portion was evaluated by linear regression models from the training group. The absolute values of the error between the energy intake estimation and the energy expenditure measurement were calculated for each subject, by subgroup and for the whole group. The performance of the models was determined using the test dataset. As the number of portions is the only variable used in the model, the error was 26.5%. After adding body weight in the model, the error decreased to 8.8% and 10.8% for the normal-weight women and men, respectively, and 11.7% and 12.8% for the overweight women and men, respectively. The results prove that a statistical approach and knowledge of the usual number of portions and body weight is effective and sufficient to obtain a precise evaluation of energy intake after a simple and brief enquiry. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

Open AccessArticle

Determination of Material Requirements for 3D Gel Food Printing Using a Fused Deposition Modeling 3D Printer

and

Foods 2021, 10(10), 2272; https://doi.org/10.3390/foods10102272 (registering DOI) - 26 Sep 2021

Abstract

The material requirements for printing gel food with a fused deposition modeling 3D printer were determined based on fidelity, shape retention, and extrudability, as described by the rheological parameters of storage modulus (G’), yield stress (τ₀), and phase angle (δ). The material requirements were determined for printing gel food using three formulations containing gelatin, gelatin and pectin, and gum mixture as the gelling agents. As compared with formulations based on gelatin alone, pectin-containing gelatin-based formulations yielded higher δ and lower G’ and τ₀ values, while gum mixture-based formulations formed a gel with higher G’ and δ values and a wider range of τ₀. Overall, this study presents quantitative material requirements for printing gel products containing gelatin, gelatin–pectin, and gum mixtures. Full article

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

► Show Figures

Figure 1

Open AccessArticle

Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

Ana Karen González-Calderón

Natalia Alejandra García-Flores

Ana Sofía Elizondo-Rodríguez

Mariana Zavala-López

Silverio García-Lara

Néstor Ponce-García

and

Anayansi Escalante-Aburto

Foods 2021, 10(10), 2271; https://doi.org/10.3390/foods10102271 (registering DOI) - 26 Sep 2021

Abstract

Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals. Full article

(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)

► Show Figures

Graphical abstract

Open AccessArticle

Geographical and Varietal Traceability of Chinese Jujubes Based on Physical and Nutritional Characteristics

and

Foods 2021, 10(10), 2270; https://doi.org/10.3390/foods10102270 (registering DOI) - 25 Sep 2021

Abstract

Chinese jujube fruits are known for their high nutritional and functional values. To protect advantageous regional jujube fruits, it is important to monitor quality indicators and trace the origin and variety. In this study, 31 quality indicators of Chinese jujubes collected from 6 main producing areas were determined. According to different origins and varieties, Chinese jujube fruits were divided into five and six categories, respectively. To simplify the parameters, eight of the main characteristics, namely, soluble sugar content, fresh mass, edible rate, Na, Mg, K, Zn, and cyclic adenosine monophosphate (cAMP), were screened based on multiple comparison, correlation analysis, and principal component analysis (PCA). According to the eight main parameters, it was found that that both the categorical and cross-validated classification accuracy of linear discriminant analysis (LDA) were 100%. The discrimination accuracy of the testing set samples based on the orthogonal partial least squares-discriminant analysis (OPLS-DA) model were 90 and 93% for geographical and varietal classification, respectively. This indicated that the eight main parameters could be used as the characteristic parameters for the origin and variety traceability of Chinese jujubes. Full article

(This article belongs to the Section Food Quality and Safety)

► Show Figures

Figure 1

Open AccessArticle

Development of Freeze-Thaw Stable Starch through Enzymatic Modification

and

Foods 2021, 10(10), 2269; https://doi.org/10.3390/foods10102269 (registering DOI) - 25 Sep 2021

Abstract

The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. It was found to have a water solubility seven times higher, and a molecular weight 77 times lower, than corn starch. According to the results of a differential scanning calorimetry (DSC) analysis, dough containing 5% CBAC lost 19% less water than a control dough after three freeze-thaw cycles. During storage for 7 days at 4 °C, bread produced using CBAC-treated dough exhibited a 14% smaller retrogradation peak and 37% less hardness than a control dough, suggesting that CBAC could be a potential candidate for clean label starch, providing high-level food stability under repeated freeze-thaw conditions. Full article

(This article belongs to the Topic Microalgal Biotechnology for Bioproducts and Food Applications)

► Show Figures

Figure 1

Open AccessArticle

Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

and

Foods 2021, 10(10), 2268; https://doi.org/10.3390/foods10102268 (registering DOI) - 25 Sep 2021

Abstract

New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity. Full article

(This article belongs to the Section Food Packaging and Preservation)

► Show Figures

Figure 1

Open AccessArticle

The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

and

Danuta Kołożyn-Krajewska

Foods 2021, 10(10), 2267; https://doi.org/10.3390/foods10102267 (registering DOI) - 25 Sep 2021

Abstract

The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions. Full article

(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Food Preservation and Fermentation)

► Show Figures

Figure 1

Open AccessArticle

Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying

and

Foods 2021, 10(10), 2266; https://doi.org/10.3390/foods10102266 (registering DOI) - 24 Sep 2021

Abstract

3-Monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) have high toxicity and have drawn global attention because of their widespread occurrence in refined oils and oil-based foods. In this study, the effects of food type (potato chips and chicken breasts), frying frequency, and frying temperature on the formation of 3-MCPDE and GE in palm oil (PO) were investigated. The results showed that 3-MCPDE was formed easier in chicken breasts than potato chips. The GE content decreased in PO after it was used for frying potato chips and chicken breasts with or without NaCl. Frying frequency was an influencing factor in the formation of 3-MCPDE and the decrease in GE in PO. Frying temperature was positively correlated with GE degradation, while it had a bidirectional effect on the formation of 3-MCPDE. The formation kinetic equations indicated that 3-MCPDE and GE followed zero-order reactions in PO. The estimated activation energy (Ea) of 1,2-bis-palmitoyl-3-chloropropanediol (Pa-Pa, 41.05 kJ/mol) was lower than those of the other three types of 3-MCPDE; this is the first theoretical explanation for why PO contains more 3-MCPD than other edible oils. Among GEs, glycidyl oleate (Li-GE) was degraded more readily than other GEs. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

► Show Figures

Graphical abstract

Open AccessReview

Traceability of Sustainability and Safety in Fishery Supply Chain Management Systems Using Radio Frequency Identification Technology

Labonnah Farzana Rahman

Lubna Alam

Mohammad Marufuzzaman

and

Ussif Rashid Sumaila

Foods 2021, 10(10), 2265; https://doi.org/10.3390/foods10102265 (registering DOI) - 24 Sep 2021

Abstract

At present, sustainability and emerging technology are the main issues in any supply chain management (SCM) sector. At the same time, the ongoing pandemic is increasing consumers’ concerns about food safety, processing, and distribution, which should meet sustainability requirements. Thus, supervision and monitoring of product quality with symmetric information traceability are important in fresh food and fishery SCM. Food safety and traceability systems based on blockchain, Internet of Things (IoT), wireless sensor networks (WSN), and radio frequency identification (RFID) provide reliability from production to consumption. This review focuses on RFID-based traceability systems in fisheries’ SCM, which have been employed globally to ensure fish quality and security, and summarizes their advantages in real-time applications. The results of this study will help future researchers to improve consumers’ trust in fisheries SCM. Thus, this review aims to provide guidelines and solutions for enhancing the reliability of RFID-based traceability in food SCM systems so to ensure the integrity and transparency of product information. Full article

(This article belongs to the Section Foods of Marine Origin)

Open AccessArticle

Potential Probiotic Enterococcus faecium OV3-6 and Its Bioactive Peptide as Alternative Bio-Preservation

Thiwanya Choeisoongnern

Sasithorn Sirilun

Rungaroon Waditee-Sirisattha

Komsak Pintha

Sartjin Peerajan

and

Chaiyavat Chaiyasut

Foods 2021, 10(10), 2264; https://doi.org/10.3390/foods10102264 (registering DOI) - 24 Sep 2021

Abstract

Probiotic Enterococcus faecium OV3-6 and its secreted active peptide were characterized and investigated. The strain survived in simulated gastric and small intestinal conditions at 88.16% and 94.33%, respectively. The safety assessment revealed that the strain was shown α-hemolysis and susceptible to most clinically relevant antibiotics, but intermediate sensitivity to erythromycin and kanamycin was found. It does not harbor any virulence genes except for the efaA_fm gene. Both of its living cells and the cell-free supernatants (CFS) of the strain significantly reduced the adhesion of E. coli and S. Typhi on Caco-2 cells. The strain can regulate the secretion of pro and inflammatory cytokines, IL-6 and IL-12 and induce the secretion of anti-inflammatory IL-10 of the Caco-2 cell. The strain can prevent the growth of Gram-positive strains belonging to the genera Bacillus, Carnobacterium, Listeria, and Staphylococcus. It also presented the entP gene that involves the production of bacteriocin named enterocin P. The antimicrobial peptide was matched 40% with 50S ribosomal proteins L29 (7.325 kDa), as revealed by LC-MS/MS. This active peptide exhibits heat stability, is stable over a wide pH range of 2−10, and maintains its activity at −20 and 4 °C for 12 weeks of storage. Altogether, E. faecium OV3-6 thus has potential for consideration as a probiotic and bio-preservative for applied use as a fermented food starter culture and in functional food or feed industries. Full article

(This article belongs to the Special Issue Food Bioprotection and Biopreservation: Protective Cultures, Bacteriocins, Bacteriophages, Bdellovibrios)

Open AccessArticle

Moroccan Strawberry Tree (Arbutus unedo L.) Fruits: Nutritional Value and Mineral Composition

Mohammed Rachid Kabbour

Paul Pare

Ghizlane Diria

and

Khadija Bakhy

Foods 2021, 10(10), 2263; https://doi.org/10.3390/foods10102263 (registering DOI) - 24 Sep 2021

Abstract

The strawberry tree (Arbutus unedo L.), grown throughout the Mediterranean, produces edible fruit; as it is easily bruised, the sweet, reddish fruit is used mostly to prepare jams, marmalades and alcoholic beverages. As the genus is paraphyletic, phytochemical analysis can assist in defining the fruit composition with the species Arbutus unedo L. (A. unedo). Here we report on the carbohydrate, total sugar, protein, fat, fiber, ash, and mineral content of wild fruit, harvested from 45 specimens from five locations. The dominant nutrients were carbohydrates (78.2–84.8 g/100 g), total sugars (52.1–67.2 g/100 g) and dietary fiber (11.0–20.1 g/100 g). Other important nutrients supplied by A. unedo fruit include P, K, and Fe. The fruit was observed to contain health-promoting components providing 42 and 36%, of recommended daily allowance (RDA) for fiber and zinc, respectively, as well as iron and manganese, at levels exceeding minimum RDA. The free-sugar profile revealed high glucose followed by fructose content with minor amounts of sucrose (14, 11, and 6 g/100 g, respectively). Significant differences both between regions and within individuals were observed for several traits. The richness of fruit nutrients in A. unedo confers nutritional value and as such, a promising alternative fruit source. Full article

(This article belongs to the Topic Future Food Analysis and Detection)

► Show Figures

Graphical abstract

Open AccessArticle

Occurrence of Pesticide Residues in Spanish Honey Measured by QuEChERS Method Followed by Liquid and Gas Chromatography–Tandem Mass Spectrometry

Roberto Jesús Lasheras

Regina Lázaro

Juan Carlos Burillo

and

Susana Bayarri

Foods 2021, 10(10), 2262; https://doi.org/10.3390/foods10102262 (registering DOI) - 24 Sep 2021

Abstract

In the current study, the QuEChERS extraction method with slight modifications, followed by liquid and gas chromatography–tandem mass spectrometry, was applied for the determination of 399 pesticide residues in 91 raw honey samples from northeastern Spain. The quality control procedure established in Document No. SANTE/12682/2019 was successfully followed: the responses in reagent blank and blank honey samples were below 30% of the reporting limit (0.01 mg kg⁻¹) for all analysed compounds, the correlation coefficients (R²) were higher than 0.99 in most calibration curves, the deviation of back-calculated concentration from the true concentration was below ±20% (using the standard of 50 μg L⁻¹ concentration), and the recoveries of spiked samples on matrix were within the range of 70–120% for almost all analytes. Only chlorfenvinphos (2–7.8 ng/g) and coumaphos (8.8–37 ng/g) were detected in 13 samples, and neither were observed to exceed their maximum residue limits (MRLs). Dietary risk assessment for pesticide residues in honey above their lowest calibrated level (LCL) was performed, and two different age groups, adults and infants, were considered as populations at risk. The contribution of honey lay far below the acceptable daily intake (ADI) for both pesticide residues. Therefore, according to our results, honey is unlikely to pose concerns for consumer health in terms of its contribution to dietary long-term exposure. However, to maintain the level of compliance, pesticide residues in honey should be continuously monitored. Full article

(This article belongs to the Section Food Quality and Safety)

Journal Browser

► Journal Browser

Highly Accessed Articles

Latest Books

More Open Access Books...

E-Mail Alert

News

23 September 2021
2020 MDPI Top Reviewer Award—Winners Announced

22 September 2021
Prof. Dr. Arun K. Bhunia Appointed Editor-in-Chief of Foods

22 September 2021
MDPI Joins SDG Publishers Compact

More News & Announcements...

Topics

Topic in Agriculture, Animals, Dairy, Foods, Toxins

Mycotoxins in Animal Feed and in Animal Source Foods in Developing Countries Editors-in-Chief: Johanna Lindahl, Gunther Antonissen, Hanna Friberg, Florence Mutua
Deadline: 30 September 2021

Topic in Foods, Microorganisms, Animals, Agriculture

Development of Agricultural and Food By-Product Resources and Animal Production to Achieve Food Sustainability Editor-in-Chief: Yimin Cai
Deadline: 20 March 2022

Topic in Applied Sciences, Foods, Polymers

Sustainable Polymer Technologies Editors-in-Chief: Sergio Torres-Giner, Maria Vargas
Deadline: 31 March 2022

Topic in Biosensors, Foods, Sensors, Smart Cities, Technologies

Smart Technologies in Food Packaging and Sensors Editor-in-Chief: Michael Kontominas
Deadline: 30 April 2022

Conferences

Announce Your Conference

15–30 October 2021 The 2nd International Electronic Conference on Foods 2021 — Future Foods and Food Technologies for a Sustainable World

18–21 October 2021 18th Euro Fed Lipid Congress and Expo

3–4 November 2021 Virtual Event Highlighting Current Trends & Views on RECENT ADVANCES IN FOOD (RAFA 2021)

More Conferences...

Special Issues

Edit a Special Issue

Special Issue in Foods

Microorganisms with Probiotic Properties Guest Editors: Konstantinos Papadimitriou, Laura Treu, Stefano Campanaro, Marina Papadelli
Deadline: 30 September 2021

Special Issue in Foods

Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control and Preservation Guest Editors: Marios Mataragas, Loulouda Bosnea
Deadline: 20 October 2021

Special Issue in Foods

Cereal-Based Fermented Foods: Bioactive Components and Potential Health Benefits Guest Editors: Argyro Bekatorou, Panagiotis Kandylis
Deadline: 31 October 2021

Special Issue in Foods

Natural Food Additives: From Source to Application Guest Editor: João C.M. Barreira
Deadline: 20 November 2021

More Special Issues

Topical Collections

Topical Collection in Foods

Food Modelling Collection Editors: Ursula Gonzales-Barron, Vasco Cadavez

Topical Collection in Foods

Food Additives Collection Editor: Rubén Domínguez

Jobs in Research

Post New Job Opening

Journal Description

Foods

Latest Articles

Journal Menu

Journal Browser

Highly Accessed Articles

Latest Books

E-Mail Alert

News

Topics

Conferences

Special Issues

Topical Collections

Jobs in Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI