Foods

20 pages, 1265 KiB

Open AccessEditor’s ChoiceReview

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

by Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, Ajeeshkumar Kizhakkeppurath Kumaran, Niladri Sekhar Chatterjee, Vishnuja Soman, Shaheer Peeralil, Suseela Mathew, David Julian McClements and Ravishankar Chandragiri Nagarajarao

Foods 2021, 10(7), 1566; https://doi.org/10.3390/foods10071566 - 6 Jul 2021

Cited by 79 | Viewed by 14635

Abstract

Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source [...] Read more.

Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance. Full article

(This article belongs to the Special Issue The Nutritional Evaluation of Bioactive Compounds in Food: From Theory to Application)

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17 pages, 1201 KiB

Open AccessEditor’s ChoiceReview

Meat and Human Health—Current Knowledge and Research Gaps

by Nina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, Lars O. Dragsted, Lars Kristensen, Jorge R. Carrascal, Susanne Bügel and Arne Astrup

Foods 2021, 10(7), 1556; https://doi.org/10.3390/foods10071556 - 5 Jul 2021

Cited by 100 | Viewed by 27764

Abstract

Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop [...] Read more.

Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop a specific microbiota, forming probiotic metabolites with physiological and biological effects yet unidentified, while the concentration of nutrients also increases. Meat is a source of saturated fatty acids, and current WHO nutrition recommendations advise limiting saturated fat to less than ten percent of total energy consumption. Recent meta-analyses of both observational and randomized controlled trials do not support any effect of saturated fat on cardiovascular disease or diabetes. The current evidence regarding the effect of meat consumption on health is potentially confounded, and there is a need for sufficiently powered high-quality trials assessing the health effects of meat consumption. Future studies should include biomarkers of meat intake, identify metabolic pathways and include detailed study of fermented and other processed meats and their potential of increasing nutrient availability and metabolic effects of compounds. Full article

(This article belongs to the Special Issue Meat in the Diet: Differentiating Benefits and Risks of Different Types of Meat)

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27 pages, 448 KiB

Open AccessEditor’s ChoiceReview

Brown Algae Phlorotannins: A Marine Alternative to Break the Oxidative Stress, Inflammation and Cancer Network

by Marcelo D. Catarino, Sónia J. Amarante, Nuno Mateus, Artur M. S. Silva and Susana M. Cardoso

Foods 2021, 10(7), 1478; https://doi.org/10.3390/foods10071478 - 25 Jun 2021

Cited by 63 | Viewed by 5799

Abstract

According to the WHO, cancer was responsible for an estimated 9.6 million deaths in 2018, making it the second global leading cause of death. The main risk factors that lead to the development of this disease include poor behavioral and dietary habits, such [...] Read more.

According to the WHO, cancer was responsible for an estimated 9.6 million deaths in 2018, making it the second global leading cause of death. The main risk factors that lead to the development of this disease include poor behavioral and dietary habits, such as tobacco use, alcohol use and lack of fruit and vegetable intake, or physical inactivity. In turn, it is well known that polyphenols are deeply implicated with the lower rates of cancer in populations that consume high levels of plant derived foods. In this field, phlorotannins have been under the spotlight in recent years since they have shown exceptional bioactive properties, with great interest for application in food and pharmaceutical industries. Among their multiple bioactive properties, phlorotannins have revealed the capacity to interfere with several biochemical mechanisms that regulate oxidative stress, inflammation and tumorigenesis, which are central aspects in the pathogenesis of cancer. This versatility and ability to act either directly or indirectly at different stages and mechanisms of cancer growth make these compounds highly appealing for the development of new therapeutical strategies to address this world scourge. The present manuscript revises relevant studies focusing the effects of phlorotannins to counteract the oxidative stress–inflammation network, emphasizing their potential for application in cancer prevention and/or treatment. Full article

(This article belongs to the Special Issue Reviews on Food Physics and Food (Bio)Chemistry)

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28 pages, 6477 KiB

Open AccessEditor’s ChoiceReview

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

by Hafiz Rehan Nadeem, Saeed Akhtar, Tariq Ismail, Piero Sestili, Jose Manuel Lorenzo, Muhammad Modassar Ali Nawaz Ranjha, Leonie Jooste, Christophe Hano and Rana Muhammad Aadil

Foods 2021, 10(7), 1466; https://doi.org/10.3390/foods10071466 - 24 Jun 2021

Cited by 81 | Viewed by 15319

Abstract

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of [...] Read more.

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats. Full article

(This article belongs to the Special Issue Quality and Safety of Meat and Meat Products)

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14 pages, 918 KiB

Open AccessEditor’s ChoiceArticle

Influence of Lactobacillus paracasei HII01 Supplementation on Glycemia and Inflammatory Biomarkers in Type 2 Diabetes: A Randomized Clinical Trial

by Parichart Toejing, Nanticha Khampithum, Sasithorn Sirilun, Chaiyavat Chaiyasut and Narissara Lailerd

Foods 2021, 10(7), 1455; https://doi.org/10.3390/foods10071455 - 23 Jun 2021

Cited by 66 | Viewed by 5059

Abstract

It has been shown that gut dysbiosis can be associated with the development of type 2 diabetes mellitus (T2DM). Consequently, intervention with probiotics may be a useful approach to improve metabolic variables in diabetes. The present study aimed to evaluate the efficacy of [...] Read more.

It has been shown that gut dysbiosis can be associated with the development of type 2 diabetes mellitus (T2DM). Consequently, intervention with probiotics may be a useful approach to improve metabolic variables in diabetes. The present study aimed to evaluate the efficacy of L. paracasei HII01 on glycemia in T2DM patients. In a randomized, double-blind, placebo-controlled study, 50 participants were allocated to receive L. paracasei HII01 (50 × 10⁹ CFU/day) or a placebo (corn starch 10 mg/day). Blood and fecal samples were assessed at baseline and at the end of the trial. After 12 weeks of intervention, fasting blood glucose level had significantly decreased in the probiotic group compared with the placebo group. Importantly, probiotic supplementation significantly decreased the plasma levels of LPS, TNF-α, IL-6 and hsCRP compared the placebo group. Additionally, an increase in beneficial bacteria and a decrease in pathogenic bacteria, which related to the improvement of SCFAs, was found following L. paracasei HII01 supplementation. These findings demonstrated that L. paracasei HII01 improved hyperglycemia and inflammatory markers by favorably modifying gut microbiota and subsequently ameliorating the leaky gut and endotoxemia, thereby suggesting a potential role as an adjuvant treatment in type 2 diabetes. Full article

(This article belongs to the Special Issue Nutraceuticals and Functional Foods: Health Benefits, Impact of Processing and Bioavailability)

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26 pages, 2108 KiB

Open AccessEditor’s ChoiceReview

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

by James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, Rashid A. Suleiman, Joachim M. Dotto, Ume Roobab, Adedoyin O. Agunbiade, Haile Tesfaye Duguma, Beatha T. Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Charles Odilichukwu R. Okpala, Malgorzata Korzeniowska and Raquel P. F. Guiné

Foods 2021, 10(6), 1430; https://doi.org/10.3390/foods10061430 - 20 Jun 2021

Cited by 111 | Viewed by 19375

Abstract

The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without [...] Read more.

The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications. Full article

(This article belongs to the Special Issue Novel Processing Technologies to Improve Health-Promoting Attributes of Foods)

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21 pages, 1683 KiB

Open AccessEditor’s ChoiceReview

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

by Alice Jaeger, Emanuele Zannini, Aylin W. Sahin and Elke K. Arendt

Foods 2021, 10(6), 1389; https://doi.org/10.3390/foods10061389 - 16 Jun 2021

Cited by 114 | Viewed by 12977

Abstract

Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins [...] Read more.

Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins present. As brewers’ spent grain is the most voluminous by-product of the brewing industry, the valorisation and utilisation of spent grain protein is of great interest in terms of sustainability, although at present, BSG is mainly sold cheaply for use in animal feed formulations. There is an ongoing global effort to minimise processing waste and increase up-cycling of processing side-streams. However, sustainability in the brewing industry is complex, with an innate need for a large volume of resources such as water and energy. In addition to this, large volumes of a by-product are produced at nearly every step of the process. The extraction and characterisation of proteins from BSG is of great interest due to the high protein quality and the potential for a wide variety of applications, including foods for human consumption such as bread, biscuits and snack-type products. Full article

(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)

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19 pages, 51771 KiB

Open AccessEditor’s ChoiceArticle

Antioxidant and Anti-Inflammatory Effects of Zingiber officinale roscoe and Allium subhirsutum: In Silico, Biochemical and Histological Study

by Nourhene Zammel, Mohd Saeed, Nouha Bouali, Salem Elkahoui, Jahoor M. Alam, Tarek Rebai, Mohd A. Kausar, Mohd Adnan, Arif J. Siddiqui and Riadh Badraoui

Foods 2021, 10(6), 1383; https://doi.org/10.3390/foods10061383 - 15 Jun 2021

Cited by 69 | Viewed by 6737

Abstract

In this study, the antioxidant and anti-inflammatory effects of Zingiber officinale roscoe and Allium subhirsutum aqueous extracts were examined in a carrageenan-induced acute inflammation model. Some markers of inflammation such as hematological parameters, fibrinogen and C-reactive protein were measured. Variables reflecting oxidative stress [...] Read more.

In this study, the antioxidant and anti-inflammatory effects of Zingiber officinale roscoe and Allium subhirsutum aqueous extracts were examined in a carrageenan-induced acute inflammation model. Some markers of inflammation such as hematological parameters, fibrinogen and C-reactive protein were measured. Variables reflecting oxidative stress included thiobarbituric acid reactive substances (TBARS), advanced oxidation of protein products (AOPP), superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione were determined in both inflamed foci and erythrocytes. The in silico molecular docking simulation showed that the main components of Zingiber officinale roscoe and Allium subhirsutum bound to toll-like receptor 6 (TLR6) with high affinities. Moreover, histological examinations of paw edema were carried out. Both Zingiber officinale roscoe and Allium subhirsutum ameliorated the induced inflammation and oxidative stress status as outlined by anti-edematous, antioxidant and anti-inflammatory activities. Our investigation lends pharmacological support to the medical uses of these spices in the management of inflammatory disorders and oxidative damage. The results of the in silico assay satisfactory explain the in vivo effects as compared with indomethacin. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plant Origin and Therapeutic and Nutraceutical Properties for Human Health)

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15 pages, 2581 KiB

Open AccessEditor’s ChoiceArticle

Dietary Curcumin Alleviated Acute Ileum Damage of Ducks (Anas platyrhynchos) Induced by AFB1 through Regulating Nrf2-ARE and NF-κB Signaling Pathways

by Sanjun Jin, Hao Yang, Yihan Jiao, Qian Pang, Yingjie Wang, Min Wang, Anshan Shan and Xingjun Feng

Foods 2021, 10(6), 1370; https://doi.org/10.3390/foods10061370 - 14 Jun 2021

Cited by 73 | Viewed by 4432

Abstract

Aflatoxin B1 (AFB1) is a stable toxic metabolite threatening health of human and animal and widely contaminated animal feed and human food. This present study aimed to investigate the effects of dietary curcumin on ileum injury in ducks induced by AFB1 administration and [...] Read more.

Aflatoxin B1 (AFB1) is a stable toxic metabolite threatening health of human and animal and widely contaminated animal feed and human food. This present study aimed to investigate the effects of dietary curcumin on ileum injury in ducks induced by AFB1 administration and explore its underlying mechanisms. Ducks (N = 450, one-day-old male) with a similar weight were randomly assigned to 3 groups, containing the control group, AFB1 group (60 μg AFB1 kg⁻¹ body weight) and curcumin (500 mg curcumin kg⁻¹ diet) + AFB1 group. AFB1 administration markedly increased the ileum damage, AFB1-DNA adducts in the plasma and oxidation stress and inflammation. Adding curcumin into diet protected the ileum against morphology damage induced by AFB1 administration, decreased AFB1-DNA adducts in the plasma and eliminated oxidation stress and inflammation in the ileum of ducks. Anti-oxidation and anti-inflammatory effects of curcumin could protect the ileum against acute damage via activating Nrf2-ARE signaling pathway and inhibiting NF-κB signaling pathway. Conclusively, curcumin was a dietary anti-oxidation and anti-inflammation agent via activating Nrf2-ARE signaling pathway and inhibiting NF-κB signaling pathway to protect ileum against acute damage induced by AFB1 administration. Full article

(This article belongs to the Special Issue Mechanisms of Dietary Plant Extracts in the Regulation of Metabolic Syndrome and Inflammatory Disorders)

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12 pages, 2667 KiB

Open AccessEditor’s ChoiceArticle

Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

by Guotian Wang, Yunpeng Liu, Huimin Yong, Shuai Zong, Changhai Jin and Jun Liu

Foods 2021, 10(6), 1374; https://doi.org/10.3390/foods10061374 - 14 Jun 2021

Cited by 51 | Viewed by 4211

Abstract

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through [...] Read more.

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation. Full article

(This article belongs to the Special Issue Current Trends in Biopolymer-Based Films and Coatings for Food Packaging)

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20 pages, 19787 KiB

Open AccessEditor’s ChoiceReview

The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview

by Eric N. Ponnampalam, Andrew J. Sinclair and Benjamin W. B. Holman

Foods 2021, 10(6), 1358; https://doi.org/10.3390/foods10061358 - 11 Jun 2021

Cited by 87 | Viewed by 9649

Abstract

The maximisation of available resources for animal production, food security and maintenance of human–animal wellbeing is important for an economically viable, resilient and sustainable future. Pasture and forage diets are common sources of short chain omega-3 (n-3) polyunsaturated fatty acids (PUFA), while grain-based [...] Read more.

The maximisation of available resources for animal production, food security and maintenance of human–animal wellbeing is important for an economically viable, resilient and sustainable future. Pasture and forage diets are common sources of short chain omega-3 (n-3) polyunsaturated fatty acids (PUFA), while grain-based and feedlot diets are common sources of short chain omega-6 (n-6) PUFA. Animals deposit n-3 and n-6 PUFA as a result of their direct consumption, as feeds or by synthesis of longer chain PUFA from short chain FA precursors in the body via desaturation and elongation processes. Research conducted over the last three decades has determined that the consumption of n-3 PUFA can improve the health and wellbeing of humans through its biological, biochemical, pathological and pharmacological effects. n-6 PUFA also play an important role in human health, but when consumed at high levels, are potentially harmful. Research shows that current consumption of n-6 PUFA by the human population is high due to their meal choices and the supplied food types. If consumption of n-3 PUFA from land- and marine-based foods improves human health, it is likely that these same food types can improve the health and wellbeing of livestock (farm animals) by likewise enhancing the levels of the n-3 PUFA in their circulatory and tissue systems. Modern agricultural systems and advanced technologies have fostered large scale animal and crop production systems. These allow for the utilisation of plant concentrate-based diets to increase the rate of animal growth, often based on economics, and these diets are believed to contribute to unfavourable FA intakes. Knowledge of the risks associated with consuming foods that have greater concentration of n-6 PUFA may lead to health-conscious consumers avoiding or minimising their intake of animal- and plant-based foods. For this reason, there is scope to produce food from plant and animal origins that contain lesser amounts of n-6 PUFA and greater amounts of n-3 PUFA, the outcome of which could improve both animal and human health, wellbeing and resilience to disease. Full article

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

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29 pages, 830 KiB

Open AccessEditor’s ChoiceReview

Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review

by Felix Zulhendri, Kavita Chandrasekaran, Magdalena Kowacz, Munir Ravalia, Krishna Kripal, James Fearnley and Conrad O. Perera

Foods 2021, 10(6), 1360; https://doi.org/10.3390/foods10061360 - 11 Jun 2021

Cited by 134 | Viewed by 27365

Abstract

Propolis is a complex phytocompound made from resinous and balsamic material harvested by bees from flowers, branches, pollen, and tree exudates. Humans have used propolis therapeutically for centuries. The aim of this article is to provide comprehensive review of the antiviral, antibacterial, antifungal, [...] Read more.

Propolis is a complex phytocompound made from resinous and balsamic material harvested by bees from flowers, branches, pollen, and tree exudates. Humans have used propolis therapeutically for centuries. The aim of this article is to provide comprehensive review of the antiviral, antibacterial, antifungal, and antiparasitic properties of propolis. The mechanisms of action of propolis are discussed. There are two distinct impacts with regards to antimicrobial and anti-parasitic properties of propolis, on the pathogens and on the host. With regards to the pathogens, propolis acts by disrupting the ability of the pathogens to invade the host cells by forming a physical barrier and inhibiting enzymes and proteins needed for invasion into the host cells. Propolis also inhibits the replication process of the pathogens. Moreover, propolis inhibits the metabolic processes of the pathogens by disrupting cellular organelles and components responsible for energy production. With regard to the host, propolis functions as an immunomodulator. It upregulates the innate immunity and modulates the inflammatory signaling pathways. Propolis also helps maintain the host’s cellular antioxidant status. More importantly, a small number of human clinical trials have demonstrated the efficacy and the safety of propolis as an adjuvant therapy for pathogenic infections. Full article

(This article belongs to the Special Issue Composition and Biological Properties of Bee Products)

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13 pages, 491 KiB

Open AccessEditor’s ChoiceReview

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

by Adam Staniszewski and Monika Kordowska-Wiater

Foods 2021, 10(6), 1306; https://doi.org/10.3390/foods10061306 - 7 Jun 2021

Cited by 112 | Viewed by 10241

Abstract

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising [...] Read more.

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market. Full article

(This article belongs to the Section Food Microbiology)

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12 pages, 2624 KiB

Open AccessEditor’s ChoiceArticle

Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains

by Adnan Iftekhar and Xiaohui Cui

Foods 2021, 10(6), 1289; https://doi.org/10.3390/foods10061289 - 4 Jun 2021

Cited by 102 | Viewed by 13760

Abstract

The world is facing an unprecedented socio-economic crisis caused by the novel coronavirus infection (COVID-19). The virus is also spreading through the import and export food supply chains. The Chinese authorities have discovered the COVID-19 virus in various imported frozen meat packages. Traceability [...] Read more.

The world is facing an unprecedented socio-economic crisis caused by the novel coronavirus infection (COVID-19). The virus is also spreading through the import and export food supply chains. The Chinese authorities have discovered the COVID-19 virus in various imported frozen meat packages. Traceability plays a vital role in food quality and food safety. The Internet of Things (IoT) provides solutions to overseeing environmental conditions, product quality, and product traceability. These solutions are traditionally based on a centralized architecture, which does not guarantee tamper-proof data sharing. The blockchain is an emerging technology that provides tamper-proof data sharing in real-time. This article presents a blockchain-enabled supply chain architecture to ensure the availability of a tamper-proof audit trail. This tamper-proof audit trail helps to make sure that all safety measures are undertaken to minimize the risk of COVID-19 and other bacteria, fungi, and parasites being present in the frozen meat supply chain. Full article

(This article belongs to the Special Issue Novel Concepts in Food Safety Strategy)

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48 pages, 2941 KiB

Open AccessEditor’s ChoiceReview

Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit

by Chinaza Godswill Awuchi, Erick Nyakundi Ondari, Chukwuka U. Ogbonna, Anjani K. Upadhyay, Katarzyna Baran, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska and Raquel P. F. Guiné

Foods 2021, 10(6), 1279; https://doi.org/10.3390/foods10061279 - 3 Jun 2021

Cited by 237 | Viewed by 30097

Abstract

Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose [...] Read more.

Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts. Full article

(This article belongs to the Collection Reviews on Food Microbiology, Foodborne Pathogens, and Probiotics)

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28 pages, 986 KiB

Open AccessEditor’s ChoiceReview

Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques

by Ramona Abbattista, Giovanni Ventura, Cosima Damiana Calvano, Tommaso R. I. Cataldi and Ilario Losito

Foods 2021, 10(6), 1236; https://doi.org/10.3390/foods10061236 - 29 May 2021

Cited by 83 | Viewed by 10375

Abstract

In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the [...] Read more.

In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds. Full article

(This article belongs to the Special Issue Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization)

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29 pages, 691 KiB

Open AccessEditor’s ChoiceReview

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

by Joshua Hadi and Gale Brightwell

Foods 2021, 10(6), 1226; https://doi.org/10.3390/foods10061226 - 28 May 2021

Cited by 210 | Viewed by 33906

Abstract

Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required. These include cultured meat, plant-based meat, insect protein and single-cell protein. Here, we describe the food [...] Read more.

Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required. These include cultured meat, plant-based meat, insect protein and single-cell protein. Here, we describe the food safety aspects of these novel protein sources, in terms of their technological backgrounds, environmental impacts and the necessary regulatory framework for future mass-scale production. Briefly, cultured meat grown in fetal bovine serum-based media can be exposed to viruses or infectious prion, in addition to other safety risks associated with the use of genetic engineering. Plant-based meat may contain allergens, anti-nutrients and thermally induced carcinogens. Microbiological risks and allergens are the primary concerns associated with insect protein. Single-cell protein sources are divided into microalgae, fungi and bacteria, all of which have specific food safety risks that include toxins, allergens and high ribonucleic acid (RNA) contents. The environmental impacts of these alternative proteins can mainly be attributed to the production of growth substrates or during cultivation. Legislations related to novel food or genetic modification are the relevant regulatory framework to ensure the safety of alternative proteins. Lastly, additional studies on the food safety aspects of alternative proteins are urgently needed for providing relevant food governing authorities with sufficient data to oversee that the technological progress in this area is balanced with robust safety standards. Full article

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

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26 pages, 1079 KiB

Open AccessEditor’s ChoiceReview

Kefir and Its Biological Activities

by Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd. Azuraidi Osman, Sharifah Alawieyah Syed Mortadza and Noorjahan Banu Alitheen

Foods 2021, 10(6), 1210; https://doi.org/10.3390/foods10061210 - 27 May 2021

Cited by 164 | Viewed by 42490

Abstract

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir [...] Read more.

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties. Full article

(This article belongs to the Collection Reviews on Food Microbiology, Foodborne Pathogens, and Probiotics)

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14 pages, 2511 KiB

Open AccessEditor’s ChoiceArticle

Explaining Chinese Consumers’ Green Food Purchase Intentions during the COVID-19 Pandemic: An Extended Theory of Planned Behaviour

by Xin Qi and Angelika Ploeger

Foods 2021, 10(6), 1200; https://doi.org/10.3390/foods10061200 - 26 May 2021

Cited by 105 | Viewed by 13257

Abstract

The outbreak of the COVID-19 pandemic has strongly influenced consumers’ habits and behaviours, creating a more sustainable and healthier era of consumption. Hence, there is a potential for further expanding the green food sector in China. The theory of planned behaviour (TPB) is [...] Read more.

The outbreak of the COVID-19 pandemic has strongly influenced consumers’ habits and behaviours, creating a more sustainable and healthier era of consumption. Hence, there is a potential for further expanding the green food sector in China. The theory of planned behaviour (TPB) is one widely used framework to explain consumers’ food choices. Considering consumers’ internal norms, their perceptions of green food attributes, and the shifting consumer behaviour, our study has extended the TPB framework (E-TPB) by adding constructs of moral attitude, health consciousness, and the impact of COVID-19 (IOC). The results of structural equation modelling among 360 functional samples revealed that the E-TPB model has a superior explanatory and predictive power, compared with the original TPB model regarding Chinese consumers’ green food buying intentions in the current and post-pandemic periods. The path analysis demonstrated that attitude, perceived behavioural control, moral attitude, health consciousness, and IOC have significant positive effects on green food purchase intentions. However, the association between subjective norm and purchase intention varies within the TPB and E-TPB models, which showed a non-significant impact in E-TPB. These findings can generate more suitable managerial implications to promote green food consumption in China during the current and post-pandemic periods. Full article

(This article belongs to the Special Issue Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour)

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21 pages, 511 KiB

Open AccessEditor’s ChoiceReview

Food Waste Biorefinery: Pathway towards Circular Bioeconomy

by Bahiru Tsegaye, Swarna Jaiswal and Amit K. Jaiswal

Foods 2021, 10(6), 1174; https://doi.org/10.3390/foods10061174 - 24 May 2021

Cited by 125 | Viewed by 11611

Abstract

Food waste biorefineries for the production of biofuels, platform chemicals and other bio-based materials can significantly reduce a huge environmental burden and provide sustainable resources for the production of chemicals and materials. This will significantly contribute to the transition of the linear based [...] Read more.

Food waste biorefineries for the production of biofuels, platform chemicals and other bio-based materials can significantly reduce a huge environmental burden and provide sustainable resources for the production of chemicals and materials. This will significantly contribute to the transition of the linear based economy to a more circular economy. A variety of chemicals, biofuels and materials can be produced from food waste by the integrated biorefinery approach. This enhances the bioeconomy and helps toward the design of more green, ecofriendly, and sustainable methods of material productions that contribute to sustainable development goals. The waste biorefinery is a tool to achieve a value-added product that can provide a better utilization of materials and resources while minimizing and/or eliminating environmental impacts. Recently, food waste biorefineries have gained momentum for the production of biofuels, chemicals, and bio-based materials due to the shifting of regulations and policies towards sustainable development. This review attempts to explore the state of the art of food waste biorefinery and the products associated with it. Full article

(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)

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15 pages, 1355 KiB

Open AccessEditor’s ChoiceArticle

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

by Asmaa H. R. Awad, Aditya Parmar, Marwa R. Ali, Mohamed M. El-Mogy and Karima F. Abdelgawad

Foods 2021, 10(5), 1103; https://doi.org/10.3390/foods10051103 - 17 May 2021

Cited by 37 | Viewed by 7804

Abstract

Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality [...] Read more.

Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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24 pages, 1283 KiB

Open AccessEditor’s ChoiceReview

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

by Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, Angel Cobos Garcia and Carlos Dias Pereira

Foods 2021, 10(5), 1067; https://doi.org/10.3390/foods10051067 - 12 May 2021

Cited by 226 | Viewed by 18133

Abstract

The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, [...] Read more.

The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal. Full article

(This article belongs to the Special Issue Novel and Green Processing Technology Applied in Dairy Products)

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16 pages, 8464 KiB

Open AccessEditor’s ChoiceArticle

Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization

by Silvija Šafranko, Ina Ćorković, Igor Jerković, Martina Jakovljević, Krunoslav Aladić, Drago Šubarić and Stela Jokić

Foods 2021, 10(5), 1043; https://doi.org/10.3390/foods10051043 - 11 May 2021

Cited by 73 | Viewed by 7073

Abstract

In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing [...] Read more.

In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing a supercritical CO₂ (SC-CO₂) extraction under different operating pressure conditions (100 and 300 bar). The analysis of volatile compounds of the obtained extracts was conducted by gas chromatography-mass spectrometry (GC-MS), and limonene was found to be the dominant volatile component (13.16% at 100 bar; 30.65% at 300 bar). After SC-CO₂ treatment, the exhausted citrus peel waste enriched with bioactive compounds was subjected to subcritical water extraction (SWE) in a wide temperature range (130–220 °C) using different solvent-solid ratio (10–30 mL/g) in time periods from 5 to 15 min, in order to obtain bioflavonoids. Identification and quantification of present bioflavonoids was conducted by high-performance liquid chromatography with a with a diode array detector (HPLC), and hesperidin (0.16–15.07 mg/g) was determined as the most abundant flavanon in mandarin peel with other polyphenolic compounds that were possible by-products of thermal degradation. At higher temperatures, the presence of 5-hydroxymethylfurfural (5-HMF) and chlorogenic acid were detected. Antiradical activity and total phenolic content in the extracts were determined using spectrophotometric methods, while the process optimization was performed by response surface methodology (RSM). Full article

(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)

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36 pages, 368 KiB

Open AccessEditor’s ChoiceReview

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

by Victor Benno Meyer-Rochow, Ruparao T. Gahukar, Sampat Ghosh and Chuleui Jung

Foods 2021, 10(5), 1036; https://doi.org/10.3390/foods10051036 - 10 May 2021

Cited by 173 | Viewed by 13761

Abstract

Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation [...] Read more.

Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

17 pages, 3004 KiB

Open AccessEditor’s ChoiceArticle

A Preliminary Study of Chemical Profiles of Honey, Cerumen, and Propolis of the African Stingless Bee Meliponula ferruginea

by Milena Popova, Dessislava Gerginova, Boryana Trusheva, Svetlana Simova, Alfred Ngenge Tamfu, Ozgur Ceylan, Kerry Clark and Vassya Bankova

Foods 2021, 10(5), 997; https://doi.org/10.3390/foods10050997 - 2 May 2021

Cited by 87 | Viewed by 7100

Abstract

Recently, the honey and propolis of stingless bees have been attracting growing attention because of their health-promoting properties. However, studies on these products of African Meliponini are still very scarce. In this preliminary study, we analyzed the chemical composition of honey, two cerumen, [...] Read more.

Recently, the honey and propolis of stingless bees have been attracting growing attention because of their health-promoting properties. However, studies on these products of African Meliponini are still very scarce. In this preliminary study, we analyzed the chemical composition of honey, two cerumen, and two resin deposits (propolis) samples of Meliponula ferruginea from Tanzania. The honey of M. ferruginea was profiled by NMR and indicated different long-term stability from Apis mellifera European (Bulgarian) honey. It differed significantly in sugar and organic acids content and had a very high amount of the disaccharide trehalulose, known for its bioactivities. We suggested trehalulose to be a potential marker for African stingless bee honey analogously to the recent proposal for Meliponini honey from Asia, South America, and Australia and demonstrated its easy discrimination by ¹³C NMR. Propolis and cerumen were studied by GC-MS (gas chromatography-mass spectometry). The samples contained mainly terpenoids (di-and triterpenes) but demonstrated qualitative and quantitative differences. This fact was an indication that possibly M. ferruginea has no strict preferences for resins used to construct and protect their nests. The antimicrobial and anti-quorum sensing properties of the two materials were also tested. These first results demonstrated that the honey, cerumen, and propolis of African stingless bees were rich in biologically active substances and deserved further research. Full article

(This article belongs to the Special Issue Composition and Biological Properties of Bee Products)

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23 pages, 2004 KiB

Open AccessEditor’s ChoiceReview

Biotechnological Processes in Fruit Vinegar Production

by Luz María Luzón-Quintana, Remedios Castro and Enrique Durán-Guerrero

Foods 2021, 10(5), 945; https://doi.org/10.3390/foods10050945 - 26 Apr 2021

Cited by 86 | Viewed by 17859

Abstract

The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature [...] Read more.

The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars. Full article

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

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45 pages, 1648 KiB

Open AccessEditor’s ChoiceReview

Recent Developments in Seafood Packaging Technologies

by Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma and Cosmas I. Nathanailides

Foods 2021, 10(5), 940; https://doi.org/10.3390/foods10050940 - 25 Apr 2021

Cited by 75 | Viewed by 21081

Abstract

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, [...] Read more.

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential. Full article

(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)

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26 pages, 699 KiB

Open AccessEditor’s ChoiceReview

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation

by Gordana Šelo, Mirela Planinić, Marina Tišma, Srećko Tomas, Daliborka Koceva Komlenić and Ana Bucić-Kojić

Foods 2021, 10(5), 927; https://doi.org/10.3390/foods10050927 - 23 Apr 2021

Cited by 131 | Viewed by 10480

Abstract

Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the [...] Read more.

Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the production of a wide range of bioproducts, offer both economic and environmental benefits. The versatility of application and interest in applying the principles of the circular bioeconomy make SSF one of the valorization strategies for AFIRs that can have a significant impact on the environment of the wider community. Important criteria for SSF are the selection of the appropriate and compatible substrate and microorganism, as well as the selection of the optimal process parameters for the growth of the microorganism and the production of the desired metabolites. This review provides an overview of the management of AFIRs by SSF: the current application, classification, and chemical composition of AFIRs; the catalytic function and potential application of enzymes produced by various microorganisms during SSF cultivation on AFIRs; the production of phenolic compounds by SSF; and a brief insight into the role of SSF treatment of AFIRs for feed improvement and biofuel production. Full article

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

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16 pages, 342 KiB

Open AccessEditor’s ChoiceReview

Salmonella, Food Safety and Food Handling Practices

by Olugbenga Ehuwa, Amit K. Jaiswal and Swarna Jaiswal

Foods 2021, 10(5), 907; https://doi.org/10.3390/foods10050907 - 21 Apr 2021

Cited by 347 | Viewed by 60201

Abstract

Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers [...] Read more.

Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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20 pages, 930 KiB

Open AccessEditor’s ChoiceReview

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

by Mariana Spinei and Mircea Oroian

Foods 2021, 10(4), 867; https://doi.org/10.3390/foods10040867 - 15 Apr 2021

Cited by 113 | Viewed by 13451

Abstract

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest [...] Read more.

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry. Full article

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

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16 pages, 2021 KiB

Open AccessEditor’s ChoiceArticle

High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

by Ferawati Ferawati, Izalin Zahari, Malin Barman, Mohammed Hefni, Cecilia Ahlström, Cornelia Witthöft and Karolina Östbring

Foods 2021, 10(4), 843; https://doi.org/10.3390/foods10040843 - 13 Apr 2021

Cited by 146 | Viewed by 16404

Abstract

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba [...] Read more.

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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25 pages, 1843 KiB

Open AccessEditor’s ChoiceReview

Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview

by Mrinal Samtiya, Rotimi E. Aluko, Tejpal Dhewa and José Manuel Moreno-Rojas

Foods 2021, 10(4), 839; https://doi.org/10.3390/foods10040839 - 12 Apr 2021

Cited by 400 | Viewed by 22265

Abstract

Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents [...] Read more.

Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improving intestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. This review mainly compiles the potential of food derived bioactive compounds, providing information for researchers that may be valuable for devising future strategies such as choosing promising bioactive ingredients to make functional foods for various non-communicable disorders. Full article

(This article belongs to the Special Issue The Metabolism and Health Benefits of Bioactive Compounds in Foods)

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23 pages, 720 KiB

Open AccessEditor’s ChoiceReview

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

by Maria C. Giannakourou and Theofania N. Tsironi

Foods 2021, 10(4), 830; https://doi.org/10.3390/foods10040830 - 11 Apr 2021

Cited by 96 | Viewed by 19458

Abstract

Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The [...] Read more.

Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life. Full article

(This article belongs to the Special Issue Food Processing and Shelf Life Extension)

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30 pages, 1901 KiB

Open AccessEditor’s ChoiceReview

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

by Maria de Lurdes Enes Dapkevicius, Bruna Sgardioli, Sandra P. A. Câmara, Patrícia Poeta and Francisco Xavier Malcata

Foods 2021, 10(4), 821; https://doi.org/10.3390/foods10040821 - 10 Apr 2021

Cited by 89 | Viewed by 10870

Abstract

As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, [...] Read more.

As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus. Full article

(This article belongs to the Special Issue Recent Advances and Trends in the Dairy Field)

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25 pages, 2045 KiB

Open AccessEditor’s ChoiceReview

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

by Chen Tan and David Julian McClements

Foods 2021, 10(4), 812; https://doi.org/10.3390/foods10040812 - 9 Apr 2021

Cited by 219 | Viewed by 24706

Abstract

The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety [...] Read more.

The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds. Full article

(This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends)

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14 pages, 3215 KiB

Open AccessEditor’s ChoiceArticle

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

by Mingtang Tan and Jing Xie

Foods 2021, 10(4), 784; https://doi.org/10.3390/foods10040784 - 6 Apr 2021

Cited by 32 | Viewed by 3729

Abstract

This study aimed to explore the effect of dehydration on the water migrating property and protein changes of large yellow croaker during frozen storage. A freeze-dryer was used to accelerate experiments, which was isolated from oxygen and excluded the effects of protein oxidation. [...] Read more.

This study aimed to explore the effect of dehydration on the water migrating property and protein changes of large yellow croaker during frozen storage. A freeze-dryer was used to accelerate experiments, which was isolated from oxygen and excluded the effects of protein oxidation. After dehydration time (3, 9, 18, and 30 h) for both fast- and slow-freezing samples, the results showed that the ice sublimation of samples containing small ice crystals was faster than that of samples containing large ice crystals in the early stages of dehydration, but in the latest stage, there was an opposite trend. The results indicated that dehydration reduced the water freedom degrees and water–protein interaction. At the same time, dehydration had a significant effect on protein secondary and tertiary structures. The significant increase in surface hydrophobicity and particle size indicated that dehydration exacerbated myofibrillar protein aggregation. The ΔH1 values (from 1.275 to 0.834 J/g for slow-freezing group and from 1.129 to 0.855 J/g for fast-freezing group) decreased gradually as the dehydration time extended, indicating the decrease in protein thermal stability. Additionally, significant protein degradation occurred when the water content of the sample decreased to a certain level. This study showed that ice crystal size had an important effect on the rate of ice sublimation, and the occurrence of dehydration during frozen storage accelerated the water loss and the decrease in protein stability. Full article

(This article belongs to the Special Issue Effects of Preservation Technology on Quality and Safety of Food Products)

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15 pages, 1939 KiB

Open AccessEditor’s ChoiceArticle

Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)

by Minaxi Sharma and Rajeev Bhat

Foods 2021, 10(4), 787; https://doi.org/10.3390/foods10040787 - 6 Apr 2021

Cited by 86 | Viewed by 9378

Abstract

Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita [...] Read more.

Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries. Full article

(This article belongs to the Special Issue Natural Carotenoids as Functional Food Ingredients)

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20 pages, 1048 KiB

Open AccessEditor’s ChoiceReview

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

by Jéssica Tavares, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva and Jorge A. Saraiva

Foods 2021, 10(4), 780; https://doi.org/10.3390/foods10040780 - 5 Apr 2021

Cited by 163 | Viewed by 17819

Abstract

Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods [...] Read more.

Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures. Full article

(This article belongs to the Special Issue Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods)

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17 pages, 2989 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis

by Karina Juhnevica-Radenkova, Jorens Kviesis, Diego A. Moreno, Dalija Seglina, Fernando Vallejo, Anda Valdovska and Vitalijs Radenkovs

Foods 2021, 10(4), 782; https://doi.org/10.3390/foods10040782 - 5 Apr 2021

Cited by 26 | Viewed by 5721

Abstract

Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. [...] Read more.

Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. The limited value attached to bran is associated with their structural complexity, i.e., the presence of cellulose, hemicellulose, and lignin, which makes this material suitable mostly as a feed supplement, while in food production its use presents a challenge. To valorize these materials to food and pharmaceutical applications, additional pre-treatment is required. In the present study, an effective, sustainable, and eco-friendly approach to ferulic acid (FA) production was demonstrated through the biorefining process accomplished by non-starch polysaccharides degrading enzymes. Up to 11.3 and 8.6 g kg⁻¹ of FA was released from rye and wheat bran upon 24 h enzymatic hydrolysis with multi-enzyme complex Viscozyme^® L, respectively. Full article

(This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains)

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30 pages, 781 KiB

Open AccessEditor’s ChoiceReview

Regulation of Intestinal Inflammation by Soybean and Soy-Derived Compounds

by Abigail Raffner Basson, Saleh Ahmed, Rawan Almutairi, Brian Seo and Fabio Cominelli

Foods 2021, 10(4), 774; https://doi.org/10.3390/foods10040774 - 4 Apr 2021

Cited by 51 | Viewed by 9064

Abstract

Environmental factors, particularly diet, are considered central to the pathogenesis of the inflammatory bowel diseases (IBD), Crohn’s disease and ulcerative colitis. In particular, the Westernization of diet, characterized by high intake of animal protein, saturated fat, and refined carbohydrates, has been shown to [...] Read more.

Environmental factors, particularly diet, are considered central to the pathogenesis of the inflammatory bowel diseases (IBD), Crohn’s disease and ulcerative colitis. In particular, the Westernization of diet, characterized by high intake of animal protein, saturated fat, and refined carbohydrates, has been shown to contribute to the development and progression of IBD. During the last decade, soybean, as well as soy-derived bioactive compounds (e.g., isoflavones, phytosterols, Bowman-Birk inhibitors) have been increasingly investigated because of their anti-inflammatory properties in animal models of IBD. Herein we provide a scoping review of the most studied disease mechanisms associated with disease induction and progression in IBD rodent models after feeding of either the whole food or a bioactive present in soybean. Full article

(This article belongs to the Section Food Nutrition)

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22 pages, 572 KiB

Open AccessEditor’s ChoiceReview

Possibilities of the Development of Edible Insect-Based Foods in Europe

by Magdalena Skotnicka, Kaja Karwowska, Filip Kłobukowski, Aleksandra Borkowska and Magdalena Pieszko

Foods 2021, 10(4), 766; https://doi.org/10.3390/foods10040766 - 3 Apr 2021

Cited by 102 | Viewed by 10485

Abstract

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on [...] Read more.

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe. Full article

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

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27 pages, 65063 KiB

Open AccessEditor’s ChoiceArticle

Spatiotemporal Patterns and Determinants of Grain Self-Sufficiency in China

by Yingnan Niu, Gaodi Xie, Yu Xiao, Jingya Liu, Yangyang Wang, Qi Luo, Huixia Zou, Shuang Gan, Keyu Qin and Mengdong Huang

Foods 2021, 10(4), 747; https://doi.org/10.3390/foods10040747 - 1 Apr 2021

Cited by 51 | Viewed by 4300

Abstract

The pattern of grain self-sufficiency plays a fundamental role in maintaining food security. We analyzed the patterns and determinants of grain production and demand, as well as grain self-sufficiency, in China over a 30-year period. The results show that China’s total grain production, [...] Read more.

The pattern of grain self-sufficiency plays a fundamental role in maintaining food security. We analyzed the patterns and determinants of grain production and demand, as well as grain self-sufficiency, in China over a 30-year period. The results show that China’s total grain production, with an obvious northeast–southwest direction, increased by 63%, and yields of rice, wheat, corn, tubers, and beans increased by 16, 49, 224, 6, and 103%, respectively. The trends in ration and feed grain consumption changes at the provincial scale were roughly the same as at the national scale, with the ration consumption ratio decreasing and the ratio of feed grain consumption increasing. The ration consumption in Northwest China was relatively high, while the feed grain consumption rates in Shanghai, Guangdong, Beijing, Tianjin, and Chongqing were higher. Compared with ration and feed grain, the proportions of seed grain and grain loss were relatively small. China’s grain consumption mainly concentrated in the central and eastern regions of China. Total grain, rice, corn, wheat, tubers, and beans consumption in feed grain showed a northeast–southwest trend, with consumption centers all shifting southward in the 30-year period. Corn accounted for the largest proportion in feed grain, followed by beans. Urban feed grain and urban ration hot spot areas have gradually transferred from the northwest to southeast coastal areas. The hot spots of rural feed grain consumption and rural ration consumption remained almost unchanged, located in the south of the Yangtze River and Central and Southern China, respectively. The grain self-sufficiency level developed well in the study period, while the areas with grain deficit were Beijing, Tianjin, Shanghai, Zhejiang, Fujian, Guangdong, and Hainan. The areas with high supply and high demand were mainly located in Central and East China, the areas with high supply and low demand were mainly distributed in Northeast China, and the areas with low supply and low demand were mainly located in Western China. The pattern of self-sufficiency of corn in feed grain has remained basically unchanged; the areas with corn feed grain deficit were Central and Southeast China, while North China had corn feed grain surplus. Compared with corn feed, the surplus of soybean feed was relatively poor. Factor detector analysis revealed that in different periods, the same impact factor had different explanatory power in the supply and demand pattern, and the comprehensive consideration of any two factors will enhance the explanatory power of grain supply and demand pattern. Full article

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

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27 pages, 760 KiB

Open AccessFeature PaperEditor’s ChoiceReview

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

by Rinaldo Botondi, Marco Barone and Claudia Grasso

Foods 2021, 10(4), 748; https://doi.org/10.3390/foods10040748 - 1 Apr 2021

Cited by 116 | Viewed by 15682

Abstract

In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable [...] Read more.

In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

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20 pages, 2282 KiB

Open AccessEditor’s ChoiceReview

Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

by Manoj Kumar, Maharishi Tomar, Ryszard Amarowicz, Vivek Saurabh, M. Sneha Nair, Chirag Maheshwari, Minnu Sasi, Uma Prajapati, Muzaffar Hasan, Surinder Singh, Sushil Changan, Rakesh Kumar Prajapat, Mukesh K. Berwal and Varsha Satankar

Foods 2021, 10(4), 752; https://doi.org/10.3390/foods10040752 - 1 Apr 2021

Cited by 212 | Viewed by 53407

Abstract

Psidium guajava (L.) belongs to the Myrtaceae family and it is an important fruit in tropical areas like India, Indonesia, Pakistan, Bangladesh, and South America. The leaves of the guava plant have been studied for their health benefits which are attributed to their [...] Read more.

Psidium guajava (L.) belongs to the Myrtaceae family and it is an important fruit in tropical areas like India, Indonesia, Pakistan, Bangladesh, and South America. The leaves of the guava plant have been studied for their health benefits which are attributed to their plethora of phytochemicals, such as quercetin, avicularin, apigenin, guaijaverin, kaempferol, hyperin, myricetin, gallic acid, catechin, epicatechin, chlorogenic acid, epigallocatechin gallate, and caffeic acid. Extracts from guava leaves (GLs) have been studied for their biological activities, including anticancer, antidiabetic, antioxidant, antidiarrheal, antimicrobial, lipid-lowering, and hepatoprotection activities. In the present review, we comprehensively present the nutritional profile and phytochemical profile of GLs. Further, various bioactivities of the GL extracts are also discussed critically. Considering the phytochemical profile and beneficial effects of GLs, they can potentially be used as an ingredient in the development of functional foods and pharmaceuticals. More detailed clinical trials need to be conducted to establish the efficacy of the GL extracts. Full article

(This article belongs to the Special Issue Phytochemicals: Dietary Sources, Innovative Extraction and Health Benefits)

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12 pages, 244 KiB

Open AccessEditor’s ChoiceReview

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

by Erin C. Short, Amanda J. Kinchla and Alissa A. Nolden

Foods 2021, 10(4), 725; https://doi.org/10.3390/foods10040725 - 30 Mar 2021

Cited by 114 | Viewed by 19130

Abstract

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based [...] Read more.

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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26 pages, 1280 KiB

Open AccessEditor’s ChoiceReview

Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods

by Md Abu bakar Siddique, Sabine M. Harrison, Frank J. Monahan, Enda Cummins and Nigel P. Brunton

Foods 2021, 10(4), 714; https://doi.org/10.3390/foods10040714 - 27 Mar 2021

Cited by 40 | Viewed by 8955

Abstract

Bisphenol A (BPA) is a commonly used compound in many industries and has versatile applications in polycarbonate plastics and epoxy resins production. BPA is classified as endocrine-disrupting chemical which can hamper fetal development during pregnancy and may have long term negative health outcomes [...] Read more.

Bisphenol A (BPA) is a commonly used compound in many industries and has versatile applications in polycarbonate plastics and epoxy resins production. BPA is classified as endocrine-disrupting chemical which can hamper fetal development during pregnancy and may have long term negative health outcomes in humans. Dietary sources, main route of BPA exposure, can be contaminated by the migration of BPA into food during processing. The global regulatory framework for using this compound in food contact materials is currently not harmonized. This review aims to outline, survey, and critically evaluate BPA contamination in meat products, including level of BPA and/or metabolites present, exposure route, and recent advancements in the analytical procedures of these compounds from meat and meat products. The contribution of meat and meat products to the total dietary exposure of BPA ranges between 10 and 50% depending on the country and exposure scenario considered. From can lining materials of meat products, BPA migrates towards the solid phase resulting higher BPA concentration in solid phase than the liquid phase of the same can. The analytical procedure is comprised of meat sample pre-treatment, followed by cleaning with solid phase extraction (SPE), and chromatographic analysis. Considering several potential sources of BPA in industrial and home culinary practices, BPA can also accumulate in non-canned or raw meat products. Very few scientific studies have been conducted to identify the amount in raw meat products. Similarly, analysis of metabolites and identification of the origin of BPA contamination in meat products is still a challenge to overcome. Full article

(This article belongs to the Special Issue Innovative Research on Food Contaminants)

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14 pages, 1079 KiB

Open AccessEditor’s ChoiceReview

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

by Jasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, Fabio Vezzosi, Annalisa Ricci, Valentina Bernini and Camilla Lazzi

Foods 2021, 10(4), 707; https://doi.org/10.3390/foods10040707 - 26 Mar 2021

Cited by 91 | Viewed by 10774

Abstract

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure [...] Read more.

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds. Full article

(This article belongs to the Special Issue Upcycling of Agro-Food Chain By-Products to Obtain High-Added Value Foods)

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17 pages, 25516 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

by Christina Kendler, Arvid Duchardt, Heike P. Karbstein and M. Azad Emin

Foods 2021, 10(4), 697; https://doi.org/10.3390/foods10040697 - 25 Mar 2021

Cited by 77 | Viewed by 7390

Abstract

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil [...] Read more.

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young’s modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate’s tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size. Full article

(This article belongs to the Special Issue Latest Advances in Plant-Based Food Processing to Improve the Sustainability in the Food Supply Chain)

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19 pages, 758 KiB

Open AccessEditor’s ChoiceReview

Probiotics as a Possible Strategy for the Prevention and Treatment of Allergies. A Narrative Review

by Aroa Lopez-Santamarina, Esther Gonzalez Gonzalez, Alexandre Lamas, Alicia del Carmen Mondragon, Patricia Regal and Jose Manuel Miranda

Foods 2021, 10(4), 701; https://doi.org/10.3390/foods10040701 - 25 Mar 2021

Cited by 60 | Viewed by 11071

Abstract

Allergies are an increasing global public health concern, especially for children and people living in urban environments. Allergies impair the quality of life of those who suffer from them, and for this reason, alternatives for the treatment of allergic diseases or reduction in [...] Read more.

Allergies are an increasing global public health concern, especially for children and people living in urban environments. Allergies impair the quality of life of those who suffer from them, and for this reason, alternatives for the treatment of allergic diseases or reduction in their symptoms are being sought. The main objective of this study was to compile the studies carried out on probiotics as a possible therapy for allergies. The most studied allergies on which probiotics have been shown to have a beneficial effect are rhinitis, asthma, and atopic dermatitis. Most studies have studied the administration of Lactobacillus and Bifidobacterium spp. in children and have shown beneficial effects, such as a reduction in hyperreactivity and inflammation caused by allergens and a decrease in cytokine release, among other beneficial effects. In the case of children, no clear beneficial effects were found in several studies, and the potential risk from the use of some opportunistic bacteria, such as probiotics, seems controversial. In the studies that reported beneficial results, these effects were found to make allergy symptoms less aggressive, thus reducing morbidity in allergy sufferers. The different effects of the same probiotic bacteria on different patients seem to reinforce the idea that the efficacy of probiotics is dependent on the microbial species or strain, its derived metabolites and byproducts, and the gut microbiota eubiosis of the patient. This study is relevant in the context of allergic diseases, as it provides a broader understanding of new alternatives for the treatment of allergies, both in children, who are the main sufferers, and adults, showing that probiotics, in some cases, reduce the symptoms and severity of such diseases. Full article

(This article belongs to the Special Issue Foods: New Perspectives)

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17 pages, 2546 KiB

Open AccessEditor’s ChoiceReview

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

by Gonçalo Oliveira, Cláudia P. Passos, Paula Ferreira, Manuel A. Coimbra and Idalina Gonçalves

Foods 2021, 10(3), 683; https://doi.org/10.3390/foods10030683 - 23 Mar 2021

Cited by 77 | Viewed by 20280

Abstract

The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with [...] Read more.

The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector. Full article

(This article belongs to the Special Issue Reviews on Food Physics and Food (Bio)Chemistry)

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