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Editor’s Choice Articles

Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area. The aim is to provide a snapshot of some of the most exciting work published in the various research areas of the journal.

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17 pages, 3173 KiB  
Article
Investigating the Antibacterial Effect of a Novel Gallic Acid-Based Green Sanitizer Formulation
by Esther W. Mwangi, Moshe Shemesh and Victor Rodov
Foods 2024, 13(20), 3322; https://doi.org/10.3390/foods13203322 - 19 Oct 2024
Cited by 2 | Viewed by 2008
Abstract
The purpose of the present study was to investigate the mechanism of action of our newly developed green sanitizer formulation comprising a natural phenolic compound, gallic acid (GA), strengthened by the Generally Recognized as Safe (GRAS) materials hydrogen peroxide (H2O2 [...] Read more.
The purpose of the present study was to investigate the mechanism of action of our newly developed green sanitizer formulation comprising a natural phenolic compound, gallic acid (GA), strengthened by the Generally Recognized as Safe (GRAS) materials hydrogen peroxide (H2O2) and DL-lactic acid (LA). Combining 8 mM GA with 1 mM H2O2 resulted in an abundant generation of reactive oxygen species (ROS) and a bactericidal effect towards Gram-negative (Escherichia coli, Pseudomonas syringae, and Pectobacterium brasiliense) and Gram-positive (Bacillus subtilis) bacteria (4 to 8 log CFU mL−1 reduction). However, the exposure to this dual formulation (DF) caused only a modest 0.7 log CFU mL−1 reduction in the Gram-positive L. innocua population. Amending the DF with 20 mM LA to yield a triple formulation (TF) resulted in the efficient synergistic control of L. innocua proliferation without increasing ROS production. Despite the inability to grow on plates (>7 log CFU mL−1 population reduction), the TF-exposed L. innocua maintained high intracellular ATP pools and stable membrane integrity. The response of L. innocua to TF could be qualified as a “viable but nonculturable” (VBNC) phenomenon, while with the other species tested this formulation caused cell death. This research system may offer a platform for exploring the VBNC phenomenon, a critical food safety topic. Full article
(This article belongs to the Special Issue Novel Approaches for Controlling and Analyzing Microorganisms in Foods)
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22 pages, 2753 KiB  
Article
Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications
by Maureen Gerlei, Hugo Pierson, Marc Ponçot, Cyril J. F. Kahn and Michel Linder
Foods 2024, 13(20), 3305; https://doi.org/10.3390/foods13203305 - 18 Oct 2024
Cited by 4 | Viewed by 3101
Abstract
To meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention. The crystallization at 4 °C of a lipid [...] Read more.
To meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention. The crystallization at 4 °C of a lipid blend composed of rapeseed oil, anhydrous dairy fats, and emulsifiers was studied using a multi-scale approach (DSC and X-ray diffraction techniques) to understand the emergence of polymorphic structures. Although the addition of PUFA from rapeseed oil reduces the atherogenicity and thrombogenicity indices in the blend, controlling the cooling kinetics influences the shapes (needles and spherulites) and sizes of the crystalline structures (small crystals form at a cooling rate of 1 °C min−1, while larger crystals form at higher rates of 5 and 10 °C min−1). The crystallization behavior revealed differences in polymorphic forms at 4 °C in the blend, with a transition to different forms occurring more rapidly compared to dairy fat (stop-and-return method). The study shows crystalline coexistence (α, β′, and β) in a 2L lamellar structure, with the β′ form being predominant. This structure is ideal for formulating a spreadable product, offering good spreadability (SFC < 32% at 10 °C), mouthfeel, and nutritional benefits compared to butter. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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15 pages, 453 KiB  
Article
Exploring Food Preferences as a Pre-Step for Developing Diabetes-Friendly Options in Adults with Diabetes and Prediabetes
by Sungeun Choi and Jihee Choi
Foods 2024, 13(20), 3276; https://doi.org/10.3390/foods13203276 - 16 Oct 2024
Viewed by 1890
Abstract
Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food [...] Read more.
Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food preferences among AdDMP, comparing them by sex, age, and weight status. A total of 415 AdDMP completed the survey via Amazon Mechanical Turk in 2023 (53% women, 47% men; 20–70 years old). Food/taste preferences were measured using Likert-type scales for six taste-cluster food groups, as well as basic tastes/spicy flavor. Open-ended questions assessed comfort, favorite, and least favorite foods, which were then categorized into five groups. Independent t-tests, analysis of variance, and Tukey–HSD were performed to compare outcomes across the groups. Men, the 41–70-year-old group, and the obese group regarded warm food as a comfort food more than in other comparable groups, while women and the 20–30-year-old group tend to prefer fruits and vegetables. Additionally, men expressed a significantly higher preference for salty-/umami-/fat-tasting foods compared to women. These findings underscore the need to align dietary expectations with reality for AdDMP. Future research should focus on strategies to accommodate their preferences within a healthy eating framework. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—3rd Edition)
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26 pages, 2757 KiB  
Article
A Holistic Framework for Evaluating Food Loss and Waste Due to Marketing Standards across the Entire Food Supply Chain
by Evripidis P. Kechagias, Sotiris P. Gayialis, Nikolaos Panayiotou and Georgios A. Papadopoulos
Foods 2024, 13(20), 3273; https://doi.org/10.3390/foods13203273 - 15 Oct 2024
Cited by 4 | Viewed by 3773
Abstract
This paper addresses the critical and urgent need to reduce food losses and waste (FLW) resulting from stringent marketing standards. It proposes a comprehensive and actionable framework grounded in the three pillars of sustainability—environmental, economic, and social—to effectively evaluate FLW across the entire [...] Read more.
This paper addresses the critical and urgent need to reduce food losses and waste (FLW) resulting from stringent marketing standards. It proposes a comprehensive and actionable framework grounded in the three pillars of sustainability—environmental, economic, and social—to effectively evaluate FLW across the entire food supply chain. The paper involves a thorough review of existing marketing standards, including research on FLW due to marketing standards, and proposes the implementation of targeted key actions within four key food sectors: fruits, vegetables, dairy, and cereals. The study provides a detailed analysis of the significant impact marketing standards have on FLW at various stages of the supply chain, including primary production, processing, retail, and consumption. By focusing on these critical points, the research underscores the necessity of addressing marketing standards to achieve meaningful reductions in FLW. The proposed framework aims to foster improved business practices and drive the development of innovative, sector-specific solutions that balance sustainability goals with economic viability. The holistic approach followed for this research lays the foundation for ensuring that the proposed framework is adaptable and practical, leading to measurable improvements in reducing FLW and promoting sustainability across the food industry. Full article
(This article belongs to the Special Issue Sustainable Technological Advancements for Food Quality — Volume II)
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26 pages, 1870 KiB  
Article
Navigating Food Fraud: A Survey of Nigerian Consumer Knowledge and Attitudes
by Helen Onyeaka, Amarachukwu Anyogu, Olumide A. Odeyemi, Michael Ukwuru Ukwuru, Ukpai Eze, Folayemi J. Isaac-Bamgboye, Christian K. Anumudu, Oluwabunmi O. Akinwunmi, Olufemi Peter Sotayo and Yemisi A. Jeff-Agboola
Foods 2024, 13(20), 3270; https://doi.org/10.3390/foods13203270 - 15 Oct 2024
Cited by 2 | Viewed by 3342
Abstract
Food fraud presents a growing threat globally, impacting consumer health; food safety; and brand credibility. The key motivation for food fraud is usually an economic or financial advantage. Economically motivated food fraud (EMA) is the illegal deception, deliberate and intentional substitution or addition [...] Read more.
Food fraud presents a growing threat globally, impacting consumer health; food safety; and brand credibility. The key motivation for food fraud is usually an economic or financial advantage. Economically motivated food fraud (EMA) is the illegal deception, deliberate and intentional substitution or addition of a substance in a food product, which may pose a possible health risk to unsuspecting consumers. This study aims to assess the awareness and attitudes of Nigerian consumers towards food authenticity and the regulatory measures in place to combat food adulteration. The study comprised 2160 respondents who were asked about their knowledge of high-profile food fraud incidents, frequently adulterated products, and their opinions of the effects of food fraud and preventative measures. The findings of this study revealed that more than a third of respondents were unfamiliar with the term “food fraud”. However, they were aware of local high-profile cases, such as “plastic rice” and counterfeit dairy products. Most participants relied on point-of-sale information for assessing food authenticity, with street vendors being viewed as potential sources of food adulteration. The study also found that more than half of the respondents were concerned about food fraud regardless of whether it involved local or imported products. A wide variety of food items were identified as prone to adulteration or fraudulent activity. These included alcoholic drinks, dairy products, honey, rice, and tomato paste, amongst others. These findings highlight the need for improved consumer awareness, regulatory effectiveness, and remediation efforts to combat food fraud in Nigeria. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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18 pages, 967 KiB  
Article
Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country
by Elizabeth Emperatriz García-Salirrosas, Manuel Escobar-Farfán, Iván Veas-González, Jorge Alberto Esponda-Perez, Rodrigo Gallardo-Canales, Rodrigo Ruiz-Andia, Virginia Mercedes Fernandez-Daza and Rosa Fabiana Zabalaga-Davila
Foods 2024, 13(20), 3242; https://doi.org/10.3390/foods13203242 - 12 Oct 2024
Cited by 9 | Viewed by 6488
Abstract
In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as [...] Read more.
In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as perceived brand quality (BPQ) and brand satisfaction (BS) influence brand trust (BT) and brand loyalty (BL) in this relationship. The methodology includes a quantitative approach, using non-probability convenience sampling. Using an online survey, data were collected from 637 consumers. Analyses were performed using structural equation modeling (SEM-PLS). The results show no significant correlation between BI and PI, but BI significantly impacts BPQ, BS, BT, and BL. Furthermore, BPQ positively influences BS, BT, and BL, but it does not have a direct influence on PI. The findings suggest that a positive brand image satisfies consumers and generates long-term trust and loyalty. However, perceived quality does not always translate into purchase intention due to various barriers. Practical implications highlight the importance of building a strong and positive brand image to encourage demand for healthy products. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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30 pages, 14754 KiB  
Review
Recent Advances in the CRISPR/Cas-Based Nucleic Acid Biosensor for Food Analysis: A Review
by Yanan Sun, Tianjian Wen, Ping Zhang, Minglian Wang and Yuancong Xu
Foods 2024, 13(20), 3222; https://doi.org/10.3390/foods13203222 - 10 Oct 2024
Cited by 2 | Viewed by 4046
Abstract
Food safety is a major public health issue of global concern. In recent years, the CRISPR/Cas system has shown promise in the field of molecular detection. The system has been coupled with various nucleic acid amplification methods and combined with different signal output [...] Read more.
Food safety is a major public health issue of global concern. In recent years, the CRISPR/Cas system has shown promise in the field of molecular detection. The system has been coupled with various nucleic acid amplification methods and combined with different signal output systems to develop a new generation of CRISPR/Cas-based nucleic acid biosensor technology. This review describes the design concept of the CRISPR/Cas-based nucleic acid biosensor and its application in food analysis. A detailed overview of different CRISPR/Cas systems, signal amplification methods, and signal output strategies is provided. CRISPR/Cas-based nucleic acid biosensors have the advantages of high sensitivity, strong specificity, and timeliness, achieving fast analysis of a variety of targets, including bacteria, toxins, metal ions, pesticides, veterinary drugs, and adulteration, promoting the development of rapid food safety detection technology. At the end, we also provide our outlook for the future development of CRISPR/Cas-based nucleic acid biosensors. Full article
(This article belongs to the Special Issue Recent Advances in Biosensor Applications for Food Products)
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19 pages, 7313 KiB  
Article
Valorization of Strawberry Juice Production Wastewater: Possibilities for Polyphenols Recovery and Plant Biostimulant Production
by Ivana Danilov, Vanja Vlajkov, Zdravko Šumić, Anita Milić, Aleksandra Tepić Horecki, Tatjana Dujković, Nemanja Živanović, Nataša Simin, Marija Lesjak and Jovana Grahovac
Foods 2024, 13(20), 3224; https://doi.org/10.3390/foods13203224 - 10 Oct 2024
Viewed by 1829
Abstract
Fruit juice production is one of the most important branches of the food and beverage industry, considering both the market size and demand. It is also one of the largest generators of industrial wastewater, considering the large consumption of fresh water during fruit [...] Read more.
Fruit juice production is one of the most important branches of the food and beverage industry, considering both the market size and demand. It is also one of the largest generators of industrial wastewater, considering the large consumption of fresh water during fruit processing. Hence, the appropriate treatment strategies are of the utmost importance to minimize the environmental footprint of food industry effluents. This study aimed to investigate the valorization routes for strawberry juice production wastewater (SJPW), both in terms of nutrient recovery and a circular approach to its utilization as a medium for plant biostimulant production. The results show a low antioxidant capacity and low content of polyphenols in SJPW; however, promising results were obtained for the in vitro seed germination and tomato growth promotion when investigating a biostimulant based on Bacillus sp. BioSol021, which was cultivated using SJPW in a lab-scale bioreactor, with root and shoot length improvements of approximately 30% and 25%, respectively, compared to the control samples. The plant growth promotion (PGP) traits indicated the ability of IAA production, in a concentration of 8.55 ± 0.05 mg/L, and the enzymatic activity was evaluated as through the enzymatic activity index (EAI), achieving the following: 2.26 ± 0.04 for cellulolytic activity, 2.49 ± 0.08 for hemicellulolytic activity, 2.91 ± 0.16 for pectinolytic activity, and 1.05 ± 0.00 for proteolytic activity. This study opens a new chapter of possibilities for the development of techno-economically viable circular bioprocess solutions aimed at obtaining value-added microbial products for sustainable agriculture based on the valorization of food industry effluents thus contributing to more sustainable food production at both the agricultural and industrial levels. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
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16 pages, 3480 KiB  
Article
Fucoidan–Vegetable Oil Emulsion Applied to Myosin of Silver Carp: Effect on Protein Conformation and Heat-Induced Gel Properties
by Wei Wang, Lijuan Yan and Shumin Yi
Foods 2024, 13(20), 3220; https://doi.org/10.3390/foods13203220 - 10 Oct 2024
Cited by 1 | Viewed by 1465
Abstract
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and the heat-induced [...] Read more.
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and the heat-induced gel properties was studied. The results revealed that the FU–vegetable oil complex caused the aggregation and cross-linking of myosin, as well as increased the surface hydrophobicity and total sulfhydryl content of myosin. In addition, the addition of the compound (0.3% FU and 1% vegetable oil) significantly improved the gel strength, hardness, chewiness, and water-holding capacity of the myosin gel (p < 0.05). In particular, when the addition of camellia oil was 1%, the gel strength, hardness, chewiness, and water-holding capacity had the highest values of 612.47 g.mm, 406.80 g, 252.75 g, and 53.56%, respectively. Simultaneously, the emulsion (0.3% FU-1% vegetable oil) enhanced the hydrogen bonds and hydrophobic interaction of the myosin gels. The image of the microstructure showed that the emulsion with 0.3% FU-1% vegetable oil improved the formation of the stable three-dimensional network structure. In summary, the FU–vegetable oil complex can promote unfolding of the protein structure and improve the gel properties of myosin, thus providing a theoretical basis for the development of functional surimi products. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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22 pages, 1510 KiB  
Article
Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot
by Monika Mrvová, Juraj Medo, Jana Lakatošová, Zuzana Barboráková, Marcel Golian, Zuzana Mašková and Dana Tančinová
Foods 2024, 13(19), 3202; https://doi.org/10.3390/foods13193202 - 9 Oct 2024
Cited by 4 | Viewed by 1847
Abstract
Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial properties, as a potential [...] Read more.
Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial properties, as a potential method to prevent postharvest losses from P. olsonii. Antifungal activity was tested for ten EOs at a concentration of 625 μL/L using the vapor diffusion method. Thyme, wild thyme, savory, oregano, and marjoram completely inhibited fungal growth over 14 days. Thyme EO, at a minimum inhibitory concentration (MIC) of 250 μL/L, fully inhibited all strains, while oregano, wild thyme, and savory were effective at 500 μL/L. Marjoram EO showed weaker activity. The lowest IC90 values, ranging from 35.72 to 162.72 μL/L, were estimated for thyme and oregano. In cherry tomatoes, oregano EO completely halted P. olsonii growth at 250 μL/L; thyme was effective for seven days; wild thyme and savory for two days. Thyme EO prevented P. olsonii spore germination at 500 μL/L for seven days, though germination occurred at half that concentration. The IC90 values varied between 256.2 and 138.7 μL/L depending on the strain. The vapor phase of EOs at 125 μL/L influenced the sensory characteristics of cherry tomatoes; however, for thyme and oregano, this effect was not negative due to their culinary association with tomato flavor. The selected EOs could be used to control and prevent postharvest fruit losses, but further research is needed to optimize their application. Full article
(This article belongs to the Special Issue Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable: 2nd Edition)
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20 pages, 1451 KiB  
Article
How Do Greeks Feel about Eating Insects? A Study of Consumer Perceptions and Preferences
by Alkmini-Anna Gkinali, Anthia Matsakidou, Anastasios Michailidis and Adamantini Paraskevopoulou
Foods 2024, 13(19), 3199; https://doi.org/10.3390/foods13193199 - 8 Oct 2024
Cited by 5 | Viewed by 2179
Abstract
Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western [...] Read more.
Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western diet. Little is known about Greek consumers’ attitudes toward the habit of consuming insects as food. This study provides insight into Greek consumers’ preferences for insect-based food products. The data were collected through an online questionnaire (n = 1531). A two-step cluster analysis and a categorical regression were employed to classify the respondents into discernible clusters and determine the relationship between their socioeconomic characteristics and their willingness to adopt insect-based food products. Feelings of disgust and rejection were the predominant reactions to the concept of insects as food. The acceptance of novel foods derived from edible insects could be potentially enhanced by providing information regarding their positive effects, using familiar food products, and decreasing the insect’s degree of visibility by employing processed forms. Finally, the categories of insect protein-enriched food products (bakery, meat, snacks) that Greek consumers are more likely to consume were revealed. Such findings may be useful for promoting strategies regarding consuming insect-based products. Full article
(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)
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20 pages, 337 KiB  
Review
Dietary Habits and Nutritional Knowledge of Pregnant Women: The Importance of Nutrition Education
by María Josefa Olloqui-Mundet, María del Mar Cavia, Sara R. Alonso-Torre and Celia Carrillo
Foods 2024, 13(19), 3189; https://doi.org/10.3390/foods13193189 - 8 Oct 2024
Cited by 5 | Viewed by 8488
Abstract
A good diet during pregnancy is associated with improvements to maternal and fetal health. Nevertheless, excessive weight gain during pregnancy has been reported in several studies. The aim of this review is to determine the dietary habits of pregnant women (measured according to [...] Read more.
A good diet during pregnancy is associated with improvements to maternal and fetal health. Nevertheless, excessive weight gain during pregnancy has been reported in several studies. The aim of this review is to determine the dietary habits of pregnant women (measured according to their degree of adherence to the Mediterranean diet, a reference in dietary quality), their knowledge of food and nutrition, and their perceptions of the nutritional education received during their pregnancy, in order to detect intervention needs within that group. The bibliographic search was conducted on three databases (Medline, PubMed central, and Web of Science), using the keywords “pregnancy”, “Mediterranean diet”, “nutrition knowledge”, “nutritional education”, and some synonyms. The final selection included 68 original articles. The available evidence indicated that, although pregnant women were aware of the importance of nutrition during pregnancy, their habits showed some room for improvement in terms of diet and physical exercise. Lack of adequate advice was the main barrier to the practice of healthy habits that pregnant women encountered; they considered that the information they received during pregnancy follow-up visits was inadequate. However, the success of interventions within different countries is a source of hope for well-structured nutrition education throughout pregnancy. The lack of nutrition-related knowledge among pregnant women could be originally related to poorly planned nutrition education from healthcare providers. Research focused on the consultations with these healthcare providers could be of help when proposing strategies to improve the content, the depth, and the duration of nutrition education sessions. It should, in any case, be noted that the available evidence in this field is limited to certain geographical origins. Therefore, research that uncovers evidence in different countries will be useful for learning about the factors that condition the habits of pregnant women and, in that way, guide strategies for the improvement of the health of expectant mothers during that stage in their lives. Full article
(This article belongs to the Special Issue Food Habits, Nutritional Knowledge, and Nutrition Education)
22 pages, 1520 KiB  
Review
The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures
by Kayque Ordonho Carneiro, Gabriela Zampieri Campos, João Marcos Scafuro Lima, Ramon da Silva Rocha, Manuela Vaz-Velho and Svetoslav Dimitrov Todorov
Foods 2024, 13(19), 3170; https://doi.org/10.3390/foods13193170 - 6 Oct 2024
Cited by 7 | Viewed by 5115
Abstract
Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not [...] Read more.
Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not only as starter cultures. LABs produce several metabolites during their fermentation process, which include bioactive compounds, such as peptides with antimicrobial, antidiabetic, antihypertensive, and immunomodulatory properties. These metabolites present several benefits as health promoters but are also important from a technological point of view. For example, bacteriocins, organic acids, and other compounds are of great importance, whether from a sensory or product quality or a safety point of view. With the production of GABA, exopolysaccharides, antioxidants, and vitamins are beneficial metabolites that influence safety, technological processes, and even health-promoting consumer benefits. Despite the benefits, this review also highlights that some LABs may present virulence properties, requiring critical evaluation for using specific strains in food formulations. Overall, this review hopes to contribute to the scientific literature by increasing knowledge of the various benefits of LABs in meat and meat products. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
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15 pages, 3000 KiB  
Article
Effects of Moisture Migration and Changes in Gluten Network Structure during Hot Air Drying on Quality Characteristics of Instant Dough Sheets
by Yuwen Wang, Jie Chen, Fei Xu, Yuqi Xue and Lei Wang
Foods 2024, 13(19), 3171; https://doi.org/10.3390/foods13193171 - 6 Oct 2024
Cited by 4 | Viewed by 1641
Abstract
The impact of hot air drying temperature on instant dough sheets’ qualities was investigated based on water migration and gluten network structure changes. The results revealed that the drying process redistributed the hydrogen proton, with deeply bound water accounting for more than 90%. [...] Read more.
The impact of hot air drying temperature on instant dough sheets’ qualities was investigated based on water migration and gluten network structure changes. The results revealed that the drying process redistributed the hydrogen proton, with deeply bound water accounting for more than 90%. The T2 value decreased as the drying temperature increased, effectively restricting moisture mobility. Meanwhile, microstructural analysis indicated that instant dough sheets presented porous structures, which significantly reduced the rehydration time of instant dough sheets (p < 0.05). In addition, elevated drying temperatures contributed to the cross-linking of proteins, as evidenced by increased GMP and disulfide bond content (reaching a maximum at 80 °C), which improved the texture and cooking properties. Hence, the water mobility was effectively reduced by controlling the drying temperature. The temperature had a facilitating impact on promoting the aggregation of the gluten network structure, which improved the quality of the instant dough sheets. Full article
(This article belongs to the Section Food Engineering and Technology)
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17 pages, 3672 KiB  
Article
Exploring Community Succession, Assembly Patterns, and Metabolic Functions of Ester-Producing-Related Microbiota during the Production of Nongxiangxing baijiu
by Xiawei Yi, Huan Xia, Ping Huang, Shiyuan Ma and Chongde Wu
Foods 2024, 13(19), 3169; https://doi.org/10.3390/foods13193169 - 5 Oct 2024
Cited by 2 | Viewed by 1514
Abstract
Esters are vital flavor compounds in Chinese Nongxiangxing baijiu and greatly affect the quality of baijiu. Microbial communities inhabiting fermented grains (FGs) have a marked impact on esters. However, the specific microorganisms and their assembly patterns remain unclear. This study utilized high-throughput [...] Read more.
Esters are vital flavor compounds in Chinese Nongxiangxing baijiu and greatly affect the quality of baijiu. Microbial communities inhabiting fermented grains (FGs) have a marked impact on esters. However, the specific microorganisms and their assembly patterns remain unclear. This study utilized high-throughput sequencing and a culture-based method to reveal ester-producing microorganisms. A total of 33 esters were detected, including 19 ethyl esters, 9 linear chain esters, and 2 branched chain esters. A correlation analysis indicated that the bacterial genus Lactobacillus (relative abundance in average: 69.05%) and fungal genera Pichia (2.40%), Aspergillus (11.84%), Wickerhamomyces (0.60%), Thermomyces (3.57%), Saccharomycopsis (7.87%), Issatchenkia (0.96%), and Thermoascus (10.83%) were dominant and associated with esters production and their precursors. The numbers of esters positively correlated with them were 1, 17, 3, 2, 1, 1, 1, and 1, respectively. The modified stochasticity ratio (MST) index and Sloan neutral model revealed that bacteria were predominantly governed by deterministic processes while fungal assemblies were more stochastic. Saturnispora silvae and Zygosaccharomyces bailii were isolated and identified with ester synthesis potential. PICRUSt2 analysis showed that fungi in FG had a high potential for synthesizing ethanol, while 14 enzymes related to esters synthesis were all produced by bacteria, especially enzymes catalyzing the synthesis of acyl-CoA. In addition, ester synthesis was mainly catalyzed by carboxylesterase, acylglycerol lipase and triacylglycerol lipase. These findings may provide insights into ester production mechanism and potential strategies to improve the quality of Nongxiangxing baijiu. Full article
(This article belongs to the Section Food Microbiology)
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21 pages, 13318 KiB  
Article
Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain
by Elías González-Gragera, José David García-López, Abdelkader Boutine, María Luisa García-Marín, Juristo Fonollá, Lidia Gil-Martínez, Inmaculada Fernández, Manuel Martínez-Bueno and Alberto Baños
Foods 2024, 13(19), 3165; https://doi.org/10.3390/foods13193165 - 4 Oct 2024
Cited by 2 | Viewed by 1637
Abstract
The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as Listeria monocytogenes, which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin CM22, a novel bacteriocin derived from the psychrotolerant strain [...] Read more.
The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as Listeria monocytogenes, which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin CM22, a novel bacteriocin derived from the psychrotolerant strain Carnobacterium maltaromaticum CM22, in two types of edible coatings (EC): chitosan-based and fish gelatin-based. An initial in vitro characterization of the technological and antimicrobial properties of these ECs with and without bacteriocin was conducted. The efficacy of the edible coatings was subsequently evaluated through shelf life and challenge tests against L. monocytogenes in raw and smoked fish products. The results demonstrated significant antimicrobial activity, with the chitosan-based coating containing piscicolin CM22 being the most effective in reducing microbial counts and maintaining pH and color stability. Furthermore, in the challenge test studies, both ECs effectively controlled L. monocytogenes, showing significant reductions in bacterial counts compared to the controls in fresh tuna, salmon, and smoked salmon. The ECs containing piscicolin CM22 reduced Listeria counts by up to 4 log CFU/g in raw and smoked fish samples, with effective control in smoked salmon for up to 15 days at refrigeration temperature. While further research is required to fully assess their preservation potential, these findings strongly indicate that piscicolin CM22-functionalized edible coatings hold significant potential for improving the quality and safety of fish products. Full article
(This article belongs to the Special Issue Recent Trends in the Development of Sustainable Materials in Food Packaging)
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14 pages, 1287 KiB  
Article
Probiotic Milk Enriched with Protein Isolates: Physicochemical, Organoleptic, and Microbiological Properties
by Małgorzata Pawlos, Katarzyna Szajnar, Magdalena Kowalczyk and Agata Znamirowska-Piotrowska
Foods 2024, 13(19), 3160; https://doi.org/10.3390/foods13193160 - 3 Oct 2024
Viewed by 2240
Abstract
Incorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk. This study investigated the effects of adding 1.5% or 3.0% soy, pea, and whey protein isolates on the growth of [...] Read more.
Incorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk. This study investigated the effects of adding 1.5% or 3.0% soy, pea, and whey protein isolates on the growth of Lacticaseibacillus casei and Lactobacillus johnsonii monocultures, as well as the physicochemical (acidity, syneresis, color) and organoleptic properties of fermented milk during 21 days of refrigerated storage. The results showed that 1.5% SPI and WPI did not significantly alter milk acidity compared to controls. Still, pH increased with 1.5% and 3.0% PPI. Storage time significantly affected pH in L. casei fermented milk. The initial addition of WPI at 1.5% and 3.0% reduced syneresis in L. casei fermented milk compared to other samples. Color components were significantly influenced by isolates. Initial L. casei cell counts were lower with SPI (LCS1.5 and LCS3) and 1.5% PPI (LCP1.5) compared to controls. Increasing isolate concentration from 1.5% to 3% enhanced L. johnsonii growth in WPI-milk but reduced L. casei in LCW3 compared to LCW1.5. Only increased pea protein concentration significantly increased L. casei growth. Probiotic populations generally were reduced during extended storage. Moreover, isolates impacted milk organoleptic evaluation. This research demonstrates the potential of protein isolates in creating health-promoting and diverse fermented products and offers insights into their interaction with probiotic cultures to advance functional food technologies. Full article
(This article belongs to the Section Dairy)
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17 pages, 270 KiB  
Review
Effect of Fruit and Vegetable Consumption on Human Health: An Update of the Literature
by Chiara Devirgiliis, Emilia Guberti, Lorenza Mistura and Antonio Raffo
Foods 2024, 13(19), 3149; https://doi.org/10.3390/foods13193149 - 2 Oct 2024
Cited by 15 | Viewed by 12994
Abstract
Several meta-analyses have consistently demonstrated that the consumption of an adequate level of fruit and vegetables (F&V), along with other food groups, is associated with a low risk of all-cause mortality, and, as such, represents one of the major modifiable risk factors related [...] Read more.
Several meta-analyses have consistently demonstrated that the consumption of an adequate level of fruit and vegetables (F&V), along with other food groups, is associated with a low risk of all-cause mortality, and, as such, represents one of the major modifiable risk factors related to the growing burden of Non-Communicable Diseases (NCDs). The aim of the present narrative review was to provide an up-to-date analysis of systematic reviews and meta-analyses published in the past five years, dealing with the effects of F&V consumption on human health, focusing on specific pathologies, such as total mortality, cancer, cardiovascular diseases (CVDs), type 2 diabetes, intestinal inflammation, and bone and respiratory illnesses. The results of our evaluation confirmed and consolidated the protective role of F&V consumption against the development of NCDs, especially CVDs. However, the need to corroborate existing evidence and clarify the role of confounding factors by performing additional randomized control trials and adopting more standardized approaches and study designs also emerged. Moreover, evaluating the protective role of fruit and vegetables as separate food categories appeared to be one of the most interesting areas to investigate in the near future. Overall, these outcomes could help in addressing future research to better establish a causal relationship between F&V consumption and human health. Full article
(This article belongs to the Special Issue Food Choice, Nutrition, and Public Health)
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21 pages, 2757 KiB  
Article
Arsenic in Rice and Rice-Based Products with Regard to Consumer Health
by Monika Rajkowska-Myśliwiec, Artur Ciemniak and Gabriela Karp
Foods 2024, 13(19), 3153; https://doi.org/10.3390/foods13193153 - 2 Oct 2024
Cited by 2 | Viewed by 2682
Abstract
Most articles on the exposure to arsenic (As) associated with rice and rice products come from Asia where these products are consumed in the largest quantities; relatively few of the articles have focused on European consumers. Since rice products can represent a significant [...] Read more.
Most articles on the exposure to arsenic (As) associated with rice and rice products come from Asia where these products are consumed in the largest quantities; relatively few of the articles have focused on European consumers. Since rice products can represent a significant contribution to overall arsenic exposure, the aim of the study was to determine the total arsenic content (tAs) in rice and the most commonly-consumed rice products available on the Polish market. The tAs determination was performed by hydride generation coupled to inductively-coupled plasma optical emission spectrometry (HG-ICP-OES). Because an inorganic form of As (iAs) is mutagenic and carcinogenic and about 100-fold more toxic than the organic form, an additional aim of the study was to assess the risk of its ingestion, assuming that it constitutes 67.7%, 72.7%, or 90% of tAs. In all products tested, the calculated iAs content was below the maximum permissible levels, and no threat was found for any of the analyzed Polish consumers, based on the mean rice consumption in Poland and the mean calculated iAs content. However, a potential health risk was noted among infants and young children, assuming maximum iAs levels and threefold higher consumption (16.2 g d−1). To avoid a risk of developing cancer, infants up to one year of age should consume no more than 32.2 g of the studied products per week, children under three years of age up to 68.7 g, and adults 243 g. Consumers should strive to include a variety of cereals in their daily diet and choose products shown to have low arsenic contamination levels based on testing and inspection rankings. Full article
(This article belongs to the Special Issue Trace Elements in Food: Nutritional and Safety Issues)
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16 pages, 2078 KiB  
Article
Extending More than One Week the Shelf Life of Fresh-Cut Lettuce Using Vinegar Enriched in Bioactive Compounds Encapsulated in α-Cyclodextrins
by María de los Ángeles Martínez-Sánchez, Ginés Benito Martínez-Hernández and Antonio López-Gómez
Foods 2024, 13(19), 3142; https://doi.org/10.3390/foods13193142 - 1 Oct 2024
Cited by 2 | Viewed by 2110
Abstract
Fresh-cut salads are highly appreciated by consumers due to their healthy and convenient nature. Fresh-cut (FC) lettuce is one of the best-selling FC products due to its freshness and low preparation time for salads. However, FC lettuce is very perishable and, in addition, [...] Read more.
Fresh-cut salads are highly appreciated by consumers due to their healthy and convenient nature. Fresh-cut (FC) lettuce is one of the best-selling FC products due to its freshness and low preparation time for salads. However, FC lettuce is very perishable and, in addition, has been recently associated with severe foodborne illness alerts. Alternative natural sanitizing treatments to conventional sodium hypochlorite are needed. The antimicrobial activity of vinegar has been well-known since ancient times. In addition, bioactive compounds from plant byproducts are widely recognized for their antioxidant properties. This work aimed to evaluate the use of a novel and encapsulated vinegar powder enriched with bioactive compounds from fruit byproducts with high antimicrobial and antioxidant properties to preserve the physicochemical (titratable acidity, total soluble solids, weight loss, and color), microbial (psychrophiles, enterobacteria, lactic-acid bacteria, molds, and yeasts), and sensory quality of FC lettuce at 4 °C for up to 10 days. Small to no differences were observed in terms of physicochemical quality (≈0.1% titratable acidity; 2.3–3.3% total soluble solids; <1% weight loss) in comparison to control samples through storage. Vinegar treatments reduced by 2–4 log CFU g−1 the microbial loads after 10 days. In addition, a synergistic sensory antibrowning effect (greener and less yellowish appearance, showing −a* and −b*) between organic acids and the released polyphenols from the encapsulated plant byproduct extracts was observed. Hence, the enriched encapsulated vinegar represents an effective green alternative to conventional sanitizers to maintain the quality of FC lettuce through storage time. Full article
(This article belongs to the Special Issue Emerging Researches in Postharvest Physiology and Shelf-Life Extension Technologies for Fresh Fruit and Vegetable)
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19 pages, 1964 KiB  
Review
Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications
by Li Wang, Wei Lan and Dan Chen
Foods 2024, 13(17), 2851; https://doi.org/10.3390/foods13172851 - 8 Sep 2024
Cited by 7 | Viewed by 8291
Abstract
Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as [...] Read more.
Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins. Full article
(This article belongs to the Special Issue Advances in Bioactive Compounds from Food on Human Health)
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30 pages, 1045 KiB  
Review
Cow’s Milk Bioactive Molecules in the Regulation of Glucose Homeostasis in Human and Animal Studies
by Emad Yuzbashian, Emily Berg, Stepheny C. de Campos Zani and Catherine B. Chan
Foods 2024, 13(17), 2837; https://doi.org/10.3390/foods13172837 - 6 Sep 2024
Cited by 2 | Viewed by 3970
Abstract
Obesity disrupts glucose metabolism, leading to insulin resistance (IR) and cardiometabolic diseases. Consumption of cow’s milk and other dairy products may influence glucose metabolism. Within the complex matrix of cow’s milk, various carbohydrates, lipids, and peptides act as bioactive molecules to alter human [...] Read more.
Obesity disrupts glucose metabolism, leading to insulin resistance (IR) and cardiometabolic diseases. Consumption of cow’s milk and other dairy products may influence glucose metabolism. Within the complex matrix of cow’s milk, various carbohydrates, lipids, and peptides act as bioactive molecules to alter human metabolism. Here, we summarize data from human studies and rodent experiments illustrating how these bioactive molecules regulate insulin and glucose homeostasis, supplemented with in vitro studies of the mechanisms behind their effects. Bioactive carbohydrates, including lactose, galactose, and oligosaccharides, generally reduce hyperglycemia, possibly by preventing gut microbiota dysbiosis. Milk-derived lipids of the milk fat globular membrane improve activation of insulin signaling pathways in animal trials but seem to have little impact on glycemia in human studies. However, other lipids produced by ruminants, including polar lipids, odd-chain, trans-, and branched-chain fatty acids, produce neutral or contradictory effects on glucose metabolism. Bioactive peptides derived from whey and casein may exert their effects both directly through their insulinotropic effects or renin-angiotensin-aldosterone system inhibition and indirectly by the regulation of incretin hormones. Overall, the results bolster many observational studies in humans and suggest that cow’s milk intake reduces the risk of, and can perhaps be used in treating, metabolic disorders. However, the mechanisms of action for most bioactive compounds in milk are still largely undiscovered. Full article
(This article belongs to the Section Dairy)
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30 pages, 3463 KiB  
Review
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review
by Muhammad Adil Farooq and Jianmei Yu
Foods 2024, 13(17), 2770; https://doi.org/10.3390/foods13172770 - 30 Aug 2024
Cited by 14 | Viewed by 7113
Abstract
The physical modification of starch to produce resistant starch (RS) is a viable strategy for the glycemic index (GI) lowering of foods and functionality improvement in starchy food products. RS cannot be digested in the small intestine but can be fermented in the [...] Read more.
The physical modification of starch to produce resistant starch (RS) is a viable strategy for the glycemic index (GI) lowering of foods and functionality improvement in starchy food products. RS cannot be digested in the small intestine but can be fermented in the colon to produce short-chain fatty acids rather than being broken down by human digestive enzymes into glucose. This provides major health advantages, like better blood sugar regulation, weight control, and a lower chance of chronic illnesses. This article provides a concise review of the recent developments in physical starch modification techniques, including annealing, extrusion, high-pressure processing, radiation, and heat–moisture treatment. Specifically, the focus of this paper is on the alteration of the crystalline structure of starch caused by the heat–moisture treatment and annealing and its impact on the resistance of starch to enzymatic hydrolysis, as well as the granular structure and molecular arrangement of starch caused by extrusion and high-pressure processing, and the depolymerization and crosslinking that results from radiation. The impacts of these alterations on starch’s textural qualities, stability, and shelf life are also examined. This review demonstrates how physically modified resistant starch can be used as a flexible food ingredient with both functional and health benefits. These methods are economically and ecologically sustainable since they successfully raise the RS content and improve its functional characteristics without the need for chemical reagents. The thorough analysis of these methods and how they affect the structural characteristics and health advantages of RS emphasizes the material’s potential as an essential component in the creation of functional foods that satisfy contemporary dietary and health requirements. Full article
(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)
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44 pages, 423 KiB  
Review
Methicillin-Resistant Staphylococcus aureus (MRSA) in Different Food Groups and Drinking Water
by Camino González-Machado, Carlos Alonso-Calleja and Rosa Capita
Foods 2024, 13(17), 2686; https://doi.org/10.3390/foods13172686 - 26 Aug 2024
Cited by 6 | Viewed by 3684
Abstract
Methicillin-resistant Staphylococcus aureus (MRSA) has been included by the World Health Organization in its list of “priority pathogens” because of its widespread prevalence and the severity of the infections it causes. The role of food in infections caused by MRSA is unknown, although [...] Read more.
Methicillin-resistant Staphylococcus aureus (MRSA) has been included by the World Health Organization in its list of “priority pathogens” because of its widespread prevalence and the severity of the infections it causes. The role of food in infections caused by MRSA is unknown, although strains of this microorganism have been detected in various items for human consumption. In order to gain an overview of any possible role of food in MRSA infections, a review was undertaken of studies published between January 2001 and February 2024 relating to MRSA. These comprised research that focused on fish and shellfish, eggs and egg products, foods of vegetable origin, other foodstuffs (e.g., honey or edible insects), and drinking water. In most of these investigations, no prior enrichment was carried out when isolating strains. Three principal methods were used to confirm the presence of MRSA, namely amplification of the mecA gene by PCR, amplification of the mecA and the mecC genes by PCR, and disc diffusion techniques testing susceptibility to cefoxitin (30 μg) and oxacillin (1 μg). The great diversity of methods used for the determination of MRSA in foods and water makes comparison between these research works difficult. The prevalence of MRSA varied according to the food type considered, ranging between 0.0% and 100% (average 11.7 ± 20.3%) for fish and shellfish samples, between 0.0% and 11.0% (average 1.2 ± 3.5%) for egg and egg products, between 0.0% and 20.8% (average 2.5 ± 6.8%) for foods of vegetable origin, between 0.6% and 29.5% (average 28.2 ± 30.3%) for other foodstuffs, and between 0.0% and 36.7% (average 17.0 ± 14.0%) for drinking water. Full article
(This article belongs to the Section Food Microbiology)
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16 pages, 1724 KiB  
Article
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality
by Ana Leite, Lia Vasconcelos, Sergio Lopez, Divanildo Outor-Monteiro, Victor Pinheiro, Sandra Rodrigues and Alfredo Teixeira
Foods 2024, 13(16), 2579; https://doi.org/10.3390/foods13162579 - 18 Aug 2024
Cited by 2 | Viewed by 2234
Abstract
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce [...] Read more.
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01). Full article
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
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23 pages, 5265 KiB  
Article
Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami
by Georgios Papatzimos, Zoitsa Basdagianni and Eleni Kasapidou
Foods 2024, 13(16), 2584; https://doi.org/10.3390/foods13162584 - 18 Aug 2024
Cited by 3 | Viewed by 2340
Abstract
Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of [...] Read more.
Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content. Full article
(This article belongs to the Special Issue Novel Approaches to Improve Meat Quality and Safety)
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22 pages, 2174 KiB  
Review
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
by Dong Han, Yunsong Yang, Zhantong Guo, Shuwen Dai, Mingchao Jiang, Yuanyuan Zhu, Yuqin Wang, Zhen Yu, Ke Wang, Chunchi Rong and Yongjian Yu
Foods 2024, 13(16), 2534; https://doi.org/10.3390/foods13162534 - 14 Aug 2024
Cited by 15 | Viewed by 8333
Abstract
In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa [...] Read more.
In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes. Full article
(This article belongs to the Special Issue Microorganisms in Fermented Food: Selection, Evaluation and Application)
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18 pages, 5169 KiB  
Article
Comparative Evaluation of Chemical Composition and Nutritional Characteristics in Various Quinoa Sprout Varieties: The Superiority of 24-Hour Germination
by Beier Cao, Changjian Bao, Zhiqiang Zhu, Yanning Gong, Junyu Wei, Zhenguo Shen and Nana Su
Foods 2024, 13(16), 2513; https://doi.org/10.3390/foods13162513 - 12 Aug 2024
Cited by 1 | Viewed by 2004
Abstract
Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties [...] Read more.
Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts. Full article
(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)
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20 pages, 5019 KiB  
Article
Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica
by Miroslava Kačániová, Stefania Garzoli, Anis Ben Hsouna, Zhaojun Ban, Joel Horacio Elizondo-Luevano, Maciej Ireneusz Kluz, Rania Ben Saad, Peter Haščík, Natália Čmiková, Božena Waskiewicz-Robak, Ján Kollár and Alessandro Bianchi
Foods 2024, 13(16), 2512; https://doi.org/10.3390/foods13162512 - 12 Aug 2024
Cited by 4 | Viewed by 2605
Abstract
Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to [...] Read more.
Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from Eugenia caryophyllus (ECEO) derived from dried fruits. GC-MS analyses identified eugenol as the dominant component at 82.7%. Additionally, the study aimed to extend the shelf life of sous vide deer meat by applying a plant essential oil and inoculating it with S. enterica for seven days at 4 °C. The essential oil demonstrated strong antibacterial activity against S. enterica. The ECEO showed significant antibiofilm activity, as indicated by the MBIC crystal violet test results. Data from MALDI-TOF MS analysis revealed that the ECEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, the ECEO was found to have a beneficial antibacterial effect on S. enterica. In vacuum-packed sous vide red deer meat samples, the anti-Salmonella activity of the ECEO was slightly higher than that of the control samples. These findings underscore the potential of the ECEO’s antibacterial and antibiofilm properties in food preservation and extending the shelf life of meat. Full article
(This article belongs to the Special Issue Enhancing Shelf Life of Food Products: Strategies, Challenges and Innovations)
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22 pages, 1986 KiB  
Review
Extraction and Chromatographic Approaches for Coumarin, Furocoumarin, and Polymethoxyflavone Characterization in Foods
by Giovanna Cafeo, Elisa Irrera, Marina Russo and Paola Dugo
Foods 2024, 13(16), 2517; https://doi.org/10.3390/foods13162517 - 12 Aug 2024
Cited by 6 | Viewed by 3176
Abstract
Oxygen heterocyclic compounds play a beneficial role in plants, and their presence in foods, such as Citrus fruits, cinnamon, carrots, and parsley, has been documented in recent years. Published research articles reported several extractions and chromatographic techniques for their determination. The aim of [...] Read more.
Oxygen heterocyclic compounds play a beneficial role in plants, and their presence in foods, such as Citrus fruits, cinnamon, carrots, and parsley, has been documented in recent years. Published research articles reported several extractions and chromatographic techniques for their determination. The aim of this review was to take into consideration the research articles published from 2016 to 2024 in which the authors developed extraction and chromatographic analysis methods of oxygen heterocyclic compounds in foods. The objective of this review was to assist researchers in choosing the best approach for their future work by identifying all the possible approaches to characterize coumarins, furocoumarins, and polymethoxyflavones in foodstuffs. Full article
(This article belongs to the Section Food Analytical Methods)
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19 pages, 6934 KiB  
Article
Optimizing Chlorella vulgaris Cultivation to Enhance Biomass and Lutein Production
by Kangping Wu, Jiangling Lai, Qi Zhang, Yunpu Wang, Xian Cui, Yuhuan Liu, Xiaodan Wu, Zhigang Yu and Roger Ruan
Foods 2024, 13(16), 2514; https://doi.org/10.3390/foods13162514 - 12 Aug 2024
Cited by 5 | Viewed by 3929
Abstract
Lutein is widely used in medicine, health care, and food processing due to its antioxidant effects; however, it is difficult for the traditional extraction of lutein using marigolds to meet the increasing market demand for lutein. To achieve high-efficiency lutein production, we investigated [...] Read more.
Lutein is widely used in medicine, health care, and food processing due to its antioxidant effects; however, it is difficult for the traditional extraction of lutein using marigolds to meet the increasing market demand for lutein. To achieve high-efficiency lutein production, we investigated the effects of different conditions on the biomass accumulation and lutein yield of Chlorella vulgaris. The optimized cultivation conditions include mixotrophic cultivation using sodium nitrate as a nitrogen source, maintaining a total-organic-carbon-to-total-nitrogen ratio of 12:1, a total-nitrogen-to-total-phosphorus ratio of 10:1, and lighting duration of 24 h. The results of the study indicated that under these specific conditions, Chlorella vulgaris attained a final biomass concentration, biomass productivity, and growth yield of 6.08 g·L−1, 1.00 g·L−1·d−1, and 1.67 g biomass/g TOC, respectively. Additionally, the concentrations of total chlorophyll, carotenoid, lutein, and protein reached 139.20 mg·L−1, 31.87 mg·L−1, 15.02 mg·L−1, and 2.17 g·L−1, respectively, and the content of lutein reached 2.47 mg·g−1. This study supplies a theoretical basis for the industrial application of lutein production using Chlorella vulgaris. Full article
(This article belongs to the Special Issue Biowaste from the Food Industry as a Biomass Resource of Foods)
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16 pages, 2982 KiB  
Article
Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates
by Alessio Cimini, Lorenzo Morgante and Mauro Moresi
Foods 2024, 13(16), 2505; https://doi.org/10.3390/foods13162505 - 9 Aug 2024
Cited by 3 | Viewed by 1831
Abstract
Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell [...] Read more.
Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin–cation–phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water. Gradoli Purgatory beans (GPB), from Italy′s Latium region, were malted, reducing phytic acid by 32% and oligosaccharides by 63%. This study evaluated the hardness of cooked GPB seeds in various conditions, including decorticated or malted states, using a modified standard method. Cooking at 98 °C for 7–75 min on an induction hob with a water-to-seed ratio of 4 g/g was tested. Soaking was applied before cooking for conventional seeds only, followed by texture analysis. Conventional GPBs were adequately cooked if their cotyledons disintegrated upon pressing, requiring a force peak of 250 to 220 N and cooking times of 52 to 57 min. Malted, decorticated, and split GPBs cooked similarly to raw decorticated and split ones, with times of 32 and 25 min, respectively. Faster cooking was due to bean coat removal and splitting, not chemical changes. Sodium or potassium carbonate/bicarbonate at 1–2 g/L improved cooking efficiency, with 2 g/L of sodium carbonate reducing cooking time to 13 min. Higher concentrations caused non-uniform cooking. Cooking malted, decorticated, and split GPBs in sodium-carbonated water reduced greenhouse gas emissions from 561 to 368 g CO2e/kg, meeting the demand for eco-friendly and nutritionally enhanced plant protein sources. Full article
(This article belongs to the Special Issue New Insights into Legume and Cereal Innovations in Processing, Storage and Shelf Life)
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18 pages, 8359 KiB  
Article
Membrane Damage and Metabolic Disruption as the Mechanisms of Linalool against Pseudomonas fragi: An Amino Acid Metabolomics Study
by Jiaxin Cai, Haiming Chen, Runqiu Wang, Qiuping Zhong, Weijun Chen, Ming Zhang, Rongrong He and Wenxue Chen
Foods 2024, 13(16), 2501; https://doi.org/10.3390/foods13162501 - 9 Aug 2024
Cited by 3 | Viewed by 2090
Abstract
Pseudomonas fragi (P. fragi) is usually detected in low-temperature meat products, and seriously threatens food safety and human health. Therefore, the study investigated the antibacterial mechanism of linalool against P. fragi from membrane damage and metabolic disruption. Results from field-emission transmission [...] Read more.
Pseudomonas fragi (P. fragi) is usually detected in low-temperature meat products, and seriously threatens food safety and human health. Therefore, the study investigated the antibacterial mechanism of linalool against P. fragi from membrane damage and metabolic disruption. Results from field-emission transmission electron microscopy (FETEM) and atomic force microscopy (AFM) showed that linalool damage membrane integrity increases surface shrinkage and roughness. According to Fourier transform infrared (FTIR) spectra results, the components in the membrane underwent significant changes, including nucleic acid leakage, carbohydrate production, protein denaturation and modification, and fatty acid content reduction. The data obtained from amino acid metabolomics indicated that linalool caused excessive synthesis and metabolism of specific amino acids, particularly tryptophan metabolism and arginine biosynthesis. The reduced activities of glucose 6-phosphate dehydrogenase (G6PDH), malate dehydrogenase (MDH), and phosphofructokinase (PFK) suggested that linalool impair the respiratory chain and energy metabolism. Meanwhile, genes encoding the above enzymes were differentially expressed, with pfkB overexpression and zwf and mqo downregulation. Furthermore, molecular docking revealed that linalool can interact with the amino acid residues of G6DPH, MDH and PFK through hydrogen bonds. Therefore, it is hypothesized that the mechanism of linalool against P. fragi may involve cell membrane damage (structure and morphology), disturbance of energy metabolism (TCA cycle, EMP and HMP pathway) and amino acid metabolism (cysteine, glutamic acid and citrulline). These findings contribute to the development of linalool as a promising antibacterial agent in response to the food security challenge. Full article
(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)
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36 pages, 6126 KiB  
Review
Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review
by Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva and Jayani Chandrapala
Foods 2024, 13(16), 2489; https://doi.org/10.3390/foods13162489 - 8 Aug 2024
Cited by 8 | Viewed by 4327
Abstract
The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during [...] Read more.
The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk–tea powders. The production process of milk–tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein–protein, protein–carbohydrate, protein–polyphenol, carbohydrate–polyphenol, and carbohydrate–polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk–tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk–tea powders. Full article
(This article belongs to the Special Issue Milk and Dairy Products: Exploring Production, Processing, and Quality Control)
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15 pages, 3365 KiB  
Article
Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability
by Huanqing Lei, Xinling Liu, Wei Zhao, Songyi Lin, Jiawei Lin, Jian Li, Xinan Zeng and Zhong Han
Foods 2024, 13(16), 2498; https://doi.org/10.3390/foods13162498 - 8 Aug 2024
Cited by 1 | Viewed by 2368
Abstract
This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of [...] Read more.
This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of fish broth mainly include protein, fat, total sugar, 5′-nucleotide and free amino acid content. To achieve a similar effect of nutrient extraction, the thermo-ultrasonic treatment required a shorter time (30 min) than boiling water (120 min). The water-soluble protein, fat and total sugar contents were at their maximum at 120 min of the thermo-ultrasonic treatment. In particular, the fat content increased with the time of thermo-ultrasonic treatment from 0.58% to 2.70%. The emulsion structure of the fish soup was characterized by measuring its color and particle size, using optical microscopy and confocal laser scanning microscopy, and determining its storage stability. Thermo-ultrasonic treatment reduced the particle size of the fish broth emulsion and the fat globules became smaller and more homogeneous. Ultrasonication not only accelerated the nutritional and flavor content of the fish head broth, but also reduced the particle size and enhanced the stability of the emulsified system of the fish broth. The fish head tissue was more severely disrupted by the cavitation effect of an ultrasound, and nutrients migrated more and faster. This was mainly due to the cavitation and mechanical breaking force of the ultrasound on the fish head tissue and the fat globules of the fish broth. Altogether, these findings suggest that the thermo-ultrasonic treatment technique is useful for processing nutrient-rich, storage-stable and ready-to-eat fish head broth. Full article
(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition)
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16 pages, 1917 KiB  
Article
Innovative Postharvest Management for Hass Avocado at the Preclimacteric Stage: A Combined Technology with GABA and 1-MCP
by María Celeste Ruiz-Aracil, Juan Miguel Valverde, Mihaela Iasmina Madalina Ilea, Daniel Valero, Salvador Castillo and Fabián Guillén
Foods 2024, 13(16), 2485; https://doi.org/10.3390/foods13162485 - 7 Aug 2024
Cited by 5 | Viewed by 6724
Abstract
Avocado (Persea americana Mill.) is a subtropical climacteric fruit with a limited shelf life due to its high sensitivity to low temperatures. Chilling injury (CI) produced by cold storage displays symptoms in avocado fruit such as irregular ripening, darkening of the mesocarp, [...] Read more.
Avocado (Persea americana Mill.) is a subtropical climacteric fruit with a limited shelf life due to its high sensitivity to low temperatures. Chilling injury (CI) produced by cold storage displays symptoms in avocado fruit such as irregular ripening, darkening of the mesocarp, hardening of vascular strands, lipid oxidation with “off flavors”, and pitting and darkening of the skin, increasing weight loss. Accordingly, we studied the effect of γ-aminobutyric acid (GABA) and 1-methylcyclopropene (1-MCP) alone or in combination as postharvest treatments to maintain quality and to increase cold tolerance. Hass avocados were stored at 5 °C plus 5 days at room temperature. The results showed that the combined treatment improved fruit quality parameters as compared with control fruit and with those treated with only 1-MCP or GABA. The combined treatment delayed synergistically the postharvest ripening process. This delayed pattern was concomitant with a delayed ethylene pattern in GABA + 1-MCP or 1-MCP fruit batches. CI symptoms and electrolyte leakage were minimized in all GABA and 1-MCP fruit batches specifically in the combined treatment. For this reason, the synergistic effect of the combination of treatments may be recommended as an effective alternative strategy to prolong the postharvest quality of avocado during refrigerated storage. Full article
(This article belongs to the Special Issue Advances in Post-harvest Preservation and Quality of Fruits and Vegetables—Volume II)
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19 pages, 5583 KiB  
Article
Antibacterial Activity of Ethanol Extract from Australian Finger Lime
by Ruimin Zhang, Zhengyan Fan, Congyi Zhu, Yongjing Huang, Pingzhi Wu and Jiwu Zeng
Foods 2024, 13(15), 2465; https://doi.org/10.3390/foods13152465 - 5 Aug 2024
Cited by 1 | Viewed by 3203
Abstract
Australian finger lime (Citrus australasica L.) has become increasingly popular due to its potent antioxidant capacity and health-promoting benefits. This study aimed to determine the chemical composition, antibacterial characteristics, and mechanism of finger lime extract. The finger lime extracts were obtained from [...] Read more.
Australian finger lime (Citrus australasica L.) has become increasingly popular due to its potent antioxidant capacity and health-promoting benefits. This study aimed to determine the chemical composition, antibacterial characteristics, and mechanism of finger lime extract. The finger lime extracts were obtained from the fruit of the Australian finger lime by the ethanol extraction method. The antibacterial activity of the extract was examined by detecting the minimum inhibitory concentration (MIC) for two Gram-positive and four Gram-negative bacterial strains in vitro, as well as by assessing variations in the number of bacteria for Candidatus Liberibacter asiaticus (CLas) in vivo. GC-MS analysis was used to identify the antibacterial compounds of the extract. The antibacterial mechanisms were investigated by assessing cell permeability and membrane integrity, and the bacterial morphology was examined using scanning electron microscopy. The extract demonstrated significant antibacterial activity against Staphylococcus aureus, Bacillus subtilis, and Gram-negative bacterial species, such as Escherichia coli, Agrobacterium tumefaciens, Xanthomonas campestris, Xanthomonas citri, and CLas. Among the six strains evaluated in vitro, B. subtilis showed the highest susceptibility to the antimicrobial effects of finger lime extract. The minimum inhibitory concentration (MIC) of the extract against the tested microorganisms varied between 500 and 1000 μg/mL. In addition, the extract was proven effective in suppressing CLas in vivo, as indicated by the lower CLas titers in the treated leaves compared to the control. A total of 360 compounds, including carbohydrates (31.159%), organic acid (30.909%), alcohols (13.380%), polyphenols (5.660%), esters (3.796%), and alkaloids (0.612%), were identified in the extract. We predicted that the primary bioactive compounds responsible for the antibacterial effects of the extract were quinic acid and other polyphenols, as well as alkaloids. The morphology of the tested microbes was altered and damaged, leading to lysis of the cell wall, cell content leakage, and cell death. Based on the results, ethanol extracts from finger lime may be a fitting substitute for synthetic bactericides in food and plant protection. Full article
(This article belongs to the Section Food Microbiology)
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20 pages, 4941 KiB  
Article
Liver-Targeted Nanoparticles Loaded with Cannabidiol Based on Redox Response for Effective Alleviation of Acute Liver Injury
by Xuan Zhang, Xiangzhou Yi, Xia Gao, Yongcheng Li and Xuanri Shen
Foods 2024, 13(15), 2464; https://doi.org/10.3390/foods13152464 - 4 Aug 2024
Cited by 1 | Viewed by 2000
Abstract
The purpose of this work was to construct liver-targeted nanoparticles based on the redox response to effectively deliver cannabidiol (CBD) for the prevention of acute liver injury (ALI). CBD-loaded nanoparticles (CBD NPs) with a particle size of 126.5 ± 1.56 nm were prepared [...] Read more.
The purpose of this work was to construct liver-targeted nanoparticles based on the redox response to effectively deliver cannabidiol (CBD) for the prevention of acute liver injury (ALI). CBD-loaded nanoparticles (CBD NPs) with a particle size of 126.5 ± 1.56 nm were prepared using the polymer DA-PP-LA obtained by grafting pullulan polysaccharide with deoxycholic acid (DA) and α-lipoic acid (α-LA). CBD NPs showed typical redox-response release behavior. Interestingly, CBD NPs exhibited admirable liver targeting ability, significantly accumulated in the liver, and effectively promoted the internalization of CBD in liver cells, thus effectively reducing the H2O2-induced oxidative damage of HepG2 cells and avoiding apoptosis. More importantly, CBD NPs effectively prevented CCl4-induced ALI by protecting liver function, ameliorating oxidative stress levels, inhibiting the production of inflammatory factors, and protecting the liver from histological damage. This study provides a promising strategy for achieving targeted delivery of CBD NPs in the liver, thereby effectively preventing ALI. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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23 pages, 552 KiB  
Review
The Potential of Bacillus Species as Probiotics in the Food Industry: A Review
by Jessie Payne, Danielle Bellmer, Ravi Jadeja and Peter Muriana
Foods 2024, 13(15), 2444; https://doi.org/10.3390/foods13152444 - 2 Aug 2024
Cited by 21 | Viewed by 10629
Abstract
The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria [...] Read more.
The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities. Full article
(This article belongs to the Section Food Microbiology)
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24 pages, 1711 KiB  
Review
Food Design Thinking: A Systematic Review from an Evolutionary Perspective
by Ana Castanho, Carla Brites, Jorge C. Oliveira and Luís M. Cunha
Foods 2024, 13(15), 2446; https://doi.org/10.3390/foods13152446 - 2 Aug 2024
Cited by 3 | Viewed by 4005
Abstract
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating [...] Read more.
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating pertinent studies selected based on their representativeness, determined by the volume of citations. This process was deployed using citation mapping software, complemented by an analysis of the most pertinent reviews within this domain. Secondly, it investigated the Food Design Thinking (FDT) approach. The review encompassed a total of 22 references and reviews in the first segment and 27 studies in the second segment. In Part 1, the results revealed the emergence of two principal areas of investigation, namely education and management, stemming from the foundational DT theory. Furthermore, the findings highlighted that DT has assimilated the knowledge gathered from these domains. In Part 2, the outcomes illustrated the utilisation of FDT to address a multitude of food-related issues, including education, sustainability, health and wellbeing, and the development of food products. From this analysis, it is notable that this approach presents contextual variations while emphasising the notion of integration of the consumers throughout the FDT process. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")
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27 pages, 3275 KiB  
Article
Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity
by Carmo Serrano, Beatriz Lamas, M. Conceição Oliveira and Maria Paula Duarte
Foods 2024, 13(15), 2450; https://doi.org/10.3390/foods13152450 - 2 Aug 2024
Viewed by 2900
Abstract
This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds [...] Read more.
This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products. Full article
(This article belongs to the Section Food Nutrition)
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32 pages, 2199 KiB  
Review
Antimicrobial Resistance in Aquaculture: Risk Mitigation within the One Health Context
by Milan Milijasevic, Slavica Veskovic-Moracanin, Jelena Babic Milijasevic, Jelena Petrovic and Ivan Nastasijevic
Foods 2024, 13(15), 2448; https://doi.org/10.3390/foods13152448 - 2 Aug 2024
Cited by 29 | Viewed by 6670
Abstract
The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections in fish, but their inappropriate use may result in the emergence of zoonotic antibiotic-resistant bacteria and the subsequent transmission of resistant strains to humans via food consumption. The aquatic [...] Read more.
The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections in fish, but their inappropriate use may result in the emergence of zoonotic antibiotic-resistant bacteria and the subsequent transmission of resistant strains to humans via food consumption. The aquatic environment serves as a potential reservoir for resistant bacteria, providing an ideal breeding ground for development of antimicrobial resistance (AMR). The mutual inter-connection of intensive fish-farming systems with terrestrial environments, the food processing industry and human population creates pathways for the transmission of resistant bacteria, exacerbating the problem further. The aim of this study was to provide an overview of the most effective and available risk mitigation strategies to tackle AMR in aquaculture, based on the One Health (OH) concept. The stringent antimicrobial use guidelines, promoting disease control methods like enhanced farm biosecurity measures and vaccinations, alternatives to antibiotics (ABs) (prebiotics, probiotics, immunostimulants, essential oils (EOs), peptides and phage therapy), feeding practices, genetics, monitoring water quality, and improving wastewater treatment, rather than applying excessive use of antimicrobials, can effectively prevent the development of AMR and release of resistant bacteria into the environment and food. The contribution of the environment to AMR development traditionally receives less attention, and, therefore, environmental aspects should be included more prominently in OH efforts to predict, detect and prevent the risks to health. This is of particular importance for low and middle-income countries with a lack of integration of the national AMR action plans (NAPs) with the aquaculture-producing environment. Integrated control of AMR in fisheries based on the OH approach can contribute to substantial decrease in resistance, and such is the case in Asia, where in aquaculture, the percentage of antimicrobial compounds with resistance exceeding 50% (P50) decreased from 52% to 22% within the period of the previous two decades. Full article
(This article belongs to the Special Issue Risk Assessment and Risk Management for Foodborne Pathogens, Antimicrobial Resistance and Contaminants along the Food Chain)
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18 pages, 2344 KiB  
Article
Consumption Patterns and Willingness to Pay for Sustainable Aquatic Food in China
by Hao Xu, Tianqi Wu, Mausam Budhathoki, Dingxi Safari Fang, Wenbo Zhang and Xin Wang
Foods 2024, 13(15), 2435; https://doi.org/10.3390/foods13152435 - 1 Aug 2024
Cited by 15 | Viewed by 3468
Abstract
China, as the world’s largest producer, trader, and consumer of aquatic foods, lacks comprehensive research on consumption patterns and willingness to pay for sustainable aquatic food. This study addressed this gap through an online survey of 3403 participants across Chinese provinces. A majority [...] Read more.
China, as the world’s largest producer, trader, and consumer of aquatic foods, lacks comprehensive research on consumption patterns and willingness to pay for sustainable aquatic food. This study addressed this gap through an online survey of 3403 participants across Chinese provinces. A majority of consumers (34.7% of the participants) consume aquatic food twice or more per week, mainly from traditional markets (26%). Most prefer fresh or live products (76%), with 42% seeing no difference between farmed and wild options. Consumption is higher among older, affluent, urban, and coastal residents. Crustaceans, especially shrimp, are frequently consumed species, with growing interest in luxury species like salmon and abalone. Taste and quality emerge as the primary factors motivating consumer choices in aquatic food purchases. Food safety is the primary concern, followed by environmental impact. Notably, 92.4% of participants would pay extra for certified products. Factors influencing a higher willingness to pay include higher income, inland residence, price sensitivity, origin consciousness, and concerns about food safety and the environment. The findings highlight that China’s aquatic food industry and consumption can become more sustainable by aligning with consumer preferences for high-quality and diverse aquatic food through both production and import, while also addressing concerns related to food safety and environmental impact. This research provides valuable insights into China’s rapidly transforming aquatic food market landscape, offering implications for industry innovation and the promotion of sustainable consumption patterns. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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15 pages, 1380 KiB  
Article
Influence of Foliar Zinc Application on Cadmium and Zinc Bioaccessibility in Brassica chinensis L.: In Vitro Digestion and Chemical Sequential Extraction
by Lin Wang, Xueying Tao, Chang Liu, Xuefeng Liang, Yingming Xu and Yuebing Sun
Foods 2024, 13(15), 2430; https://doi.org/10.3390/foods13152430 - 1 Aug 2024
Viewed by 1597
Abstract
Foliar zinc (Zn) application can affect the accumulation and bioaccessibility of cadmium (Cd) and Zn in crops. However, the mechanisms by which foliar Zn application influences Cd and Zn bioaccessibility remain elusive. This study examined the effects of spraying ZnSO4 and ZnNa [...] Read more.
Foliar zinc (Zn) application can affect the accumulation and bioaccessibility of cadmium (Cd) and Zn in crops. However, the mechanisms by which foliar Zn application influences Cd and Zn bioaccessibility remain elusive. This study examined the effects of spraying ZnSO4 and ZnNa2EDTA on bioaccessibility and chemical forms of Cd and Zn in pakchoi (Brassica chinensis L.) shoots and evaluated human health risks via pakchoi consumption. Spraying ZnSO4 reduced the concentrations of ethanol-extractable (Fethanol) and deionized water-extractable (Fd-H2O) Cd, as well as the corresponding bioaccessible Cd concentrations (20.3–66.4%) and attendant health risks of Cd, whereas spraying high-dose ZnNa2EDTA significantly increased the concentrations of both Cd forms and bioaccessible Cd. Spraying ZnSO4 and high-dose ZnNa2EDTA significantly increased the concentrations of Zn in Fethanol and Fd-H2O and the corresponding bioaccessible Zn concentrations (0.8–8.3-fold). Fethanol and Fd-H2O were the primary sources of bioaccessible Cd and Zn, contributing more than 59% of the bioaccessible Cd and Zn. These results indicate that foliar Zn application can affect Cd and Zn bioaccessibility in pakchoi mainly by modulating Cd and Zn in Fethanol and Fd-H2O. These findings provide scientific support for the development of more efficient measures to produce safe and high-quality leafy vegetables from Cd-polluted soils. Full article
(This article belongs to the Special Issue Elements in Food: Detection, Bioaccessibility and Food Fortification)
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30 pages, 1336 KiB  
Review
The Policy of Compulsory Large-Scale Food Fortification in Sub-Saharan Africa
by Victoria Bell, Ana Rita Rodrigues, Jorge Ferrão, Theodoros Varzakas and Tito H. Fernandes
Foods 2024, 13(15), 2438; https://doi.org/10.3390/foods13152438 - 1 Aug 2024
Cited by 2 | Viewed by 4937
Abstract
Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. [...] Read more.
Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. Sub-Saharan food systems are nevertheless deeply entwined with food insecurity, driver of illnesses. Family production can promote subsistence, food stability, and self-sufficiency, the main SSA setback being the vicious cycle of poverty and the lack of dietary variety, contributing to malnutrition. Poverty reduction and women’s education are significant strategies for reducing child and adolescent undernourishment. Fortification of foods consumed daily by individuals makes sense and can minimize, if not entirely, eliminate deficiencies. Compulsory mass fortification of foods in Sub-Saharan Africa (SSA) with single micronutrients is, however, controversial since they work in synergy among each other and with the food matrix, for optimal absorption and metabolism. Since the causes of malnutrition are many, caused by diverse, unequal, and unjust food distribution, interrelated with political, social, cultural, or economic factors, education status of the population, season and climatic changes, and effectiveness of nutrition programs, just food fortification cannot solve the composite of all these elements. Further, compulsory fortification is excessive, unproductive, and likely harmful to human health, while many challenges remain in assessing the quality of available premixes. Furthermore, aiming at dietary diversification is the best approach of increasing trace element intake from commonly accessible and easily available food sources. Full article
(This article belongs to the Special Issue Feature Review on Food Security and Sustainability)
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15 pages, 1440 KiB  
Article
Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria
by Rifka Nakib, Asma Ghorab, Sonia Harbane, Yasmine Saker, Akli Ouelhadj, María Shantal Rodríguez-Flores, María Carmen Seijo and Olga Escuredo
Foods 2024, 13(15), 2421; https://doi.org/10.3390/foods13152421 - 31 Jul 2024
Cited by 3 | Viewed by 2298
Abstract
There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical [...] Read more.
There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical origin remain insufficient. This study aimed to understand the relationships between sensory profile and various chemical compounds (minerals, sugars, water content and volatiles) of three monofloral honeys (Atractylis serratuloides, Retama sphaerocarpa and Eruca sativa) produced in Algeria using principal component analysis. Crystallization was detected as a distinctive attribute of Eruca and Atractylis honey. A candy aroma and odor with floral nuances, light color, crystallized state and the volatile compounds Alpha-Bisabolol and Beta-eudesmol characterized the Atractylis honey. Eruca honeys were distinguished by an animal and degraded odor, bitter taste, light color and the presence of Dimethyl trisulfide and Dimethyl tetrasulfide. Finally, a vegetal aroma, some saltiness and sourness, dark amber color, lower sugar content, higher K content and Lilac aldehyde and Lilac aldehyde D characterized Retama honeys. Full article
(This article belongs to the Special Issue Recent Advances and Opportunities of Honey & Bee Products)
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22 pages, 3397 KiB  
Article
Application of Spatial Offset Raman Spectroscopy (SORS) and Machine Learning for Sugar Syrup Adulteration Detection in UK Honey
by Mennatullah Shehata, Sophie Dodd, Sara Mosca, Pavel Matousek, Bhavna Parmar, Zoltan Kevei and Maria Anastasiadi
Foods 2024, 13(15), 2425; https://doi.org/10.3390/foods13152425 - 31 Jul 2024
Cited by 11 | Viewed by 9854
Abstract
Honey authentication is a complex process which traditionally requires costly and time-consuming analytical techniques not readily available to the producers. This study aimed to develop non-invasive sensor methods coupled with a multivariate data analysis to detect the type and percentage of exogenous sugar [...] Read more.
Honey authentication is a complex process which traditionally requires costly and time-consuming analytical techniques not readily available to the producers. This study aimed to develop non-invasive sensor methods coupled with a multivariate data analysis to detect the type and percentage of exogenous sugar adulteration in UK honeys. Through-container spatial offset Raman spectroscopy (SORS) was employed on 17 different types of natural honeys produced in the UK over a season. These samples were then spiked with rice and sugar beet syrups at the levels of 10%, 20%, 30%, and 50% w/w. The data acquired were used to construct prediction models for 14 types of honey with similar Raman fingerprints using different algorithms, namely PLS-DA, XGBoost, and Random Forest, with the aim to detect the level of adulteration per type of sugar syrup. The best-performing algorithm for classification was Random Forest, with only 1% of the pure honeys misclassified as adulterated and <3.5% of adulterated honey samples misclassified as pure. Random Forest was further employed to create a classification model which successfully classified samples according to the type of adulterant (rice or sugar beet) and the adulteration level. In addition, SORS spectra were collected from 27 samples of heather honey (24 Calluna vulgaris and 3 Erica cinerea) produced in the UK and corresponding subsamples spiked with high fructose sugar cane syrup, and an exploratory data analysis with PCA and a classification with Random Forest were performed, both showing clear separation between the pure and adulterated samples at medium (40%) and high (60%) adulteration levels and a 90% success at low adulteration levels (20%). The results of this study demonstrate the potential of SORS in combination with machine learning to be applied for the authentication of honey samples and the detection of exogenous sugars in the form of sugar syrups. A major advantage of the SORS technique is that it is a rapid, non-invasive method deployable in the field with potential application at all stages of the supply chain. Full article
(This article belongs to the Special Issue Application of Big Data and Artificial Intelligence in Food Science: Current Practice and Future Directions)
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18 pages, 2022 KiB  
Article
Novel Dairy Fermentates Have Differential Effects on Key Immune Responses Associated with Viral Immunity and Inflammation in Dendritic Cells
by Dearbhla Finnegan, Claire Connolly, Monica A. Mechoud, Jamie A. FitzGerald, Tom Beresford, Harsh Mathur, Lorraine Brennan, Paul D. Cotter and Christine E. Loscher
Foods 2024, 13(15), 2392; https://doi.org/10.3390/foods13152392 - 29 Jul 2024
Cited by 1 | Viewed by 2467
Abstract
Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from Lactobacillus helveticus strains SC232, SC234, SC212, and SC210, [...] Read more.
Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from Lactobacillus helveticus strains SC232, SC234, SC212, and SC210, and from Lacticaseibacillus casei strains SC209 and SC229, and demonstrate, using in vitro assays, that these fermentates can differentially modulate cytokine secretion via bone-marrow-derived dendritic cells (BMDCs) when activated with either the viral ligand loxoribine or an inflammatory stimulus, lipopolysaccharide. Specifically, we demonstrate that SC232 and SC234 increase cytokines IL-6, TNF-α, IL-12p40, IL-23, IL-27, and IL-10 and decrease IL-1β in primary bone-marrow-derived dendritic cells (BMDCs) stimulated with a viral ligand. In contrast, exposure of these cells to SC212 and SC210 resulted in increased IL-10, IL-1β, IL-23, and decreased IL-12p40 following activation of the cells with the inflammatory stimulus LPS. Interestingly, SC209 and SC229 had little or no effect on cytokine secretion by BMDCs. Overall, our data demonstrate that these novel fermentates have specific effects and can differentially enhance key immune mechanisms that are critical to viral immune responses, or can suppress responses involved in chronic inflammatory conditions, such as ulcerative colitis (UC), and Crohn’s disease (CD). Full article
(This article belongs to the Special Issue Recent Advances and Future Trends in Fermented and Functional Foods: 2nd Edition)
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31 pages, 2651 KiB  
Review
Bacterial Degradation of Antinutrients in Foods: The Genomic Insight
by Alexander Arsov, Lidia Tsigoriyna, Daniela Batovska, Nadya Armenova, Wanmeng Mu, Wenli Zhang, Kaloyan Petrov and Penka Petrova
Foods 2024, 13(15), 2408; https://doi.org/10.3390/foods13152408 - 29 Jul 2024
Cited by 11 | Viewed by 6594
Abstract
Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the [...] Read more.
Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis. Full article
(This article belongs to the Section Food Microbiology)
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21 pages, 882 KiB  
Review
Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
by Juan Manuel Silva, Fernanda Peyronel, Yinan Huang, Carlos Eugenio Boschetti and Maria G. Corradini
Foods 2024, 13(15), 2397; https://doi.org/10.3390/foods13152397 - 29 Jul 2024
Cited by 4 | Viewed by 5385
Abstract
The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, and cacao [...] Read more.
The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, and cacao shells, require specific treatment conditions and analytical techniques. This review presents a comprehensive comparison of extraction processes and analytical techniques used to identify and quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights the environmental impact of these methods, exploring the challenges and opportunities in selecting and utilizing extraction, analytical, and impact assessment techniques, while considering polyphenols’ yield. The review aims to provide a thorough overview of the current knowledge that can guide future decisions for those seeking to obtain polyphenols from different parts of the cacao fruit. Full article
(This article belongs to the Topic Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components)
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