Foods

18 pages, 2022 KiB

Open AccessEditor’s ChoiceArticle

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 2470

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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18 pages, 13350 KiB

Open AccessEditor’s ChoiceArticle

Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against Escherichia coli and Their Application in Beef Sausages

by Jingjing Guo, Zhiyi Li, Yujun Zhang, Xiaojing Tian, Lele Shao and Wenhang Wang

Foods 2024, 13(15), 2383; https://doi.org/10.3390/foods13152383 - 28 Jul 2024

Viewed by 1646

Abstract

This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO₂) against Escherichia coli and their application in beef sausages. Both SNAC and NaNO₂ demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO₂ (p [...] Read more.

This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO₂) against Escherichia coli and their application in beef sausages. Both SNAC and NaNO₂ demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO₂ (p < 0.05) at the same pH (3, 5, and 7). The reactive oxygen species (ROS) and reactive nitrogen species (RNS) induced in E. coli by SNAC were significantly higher than those induced by NaNO₂ (p < 0.05), and both ROS and RNS values increased as the pH decreased. In addition, a lower pH led to more pores on the E. coli cell surface and increased membrane permeability, resulting in a more pronounced inhibitory effect. When applied to a beef sausage, SNAC-treated sausages had significantly lower total colony counts and carbonyl content compared to NaNO₂-treated ones (p < 0.05). Consequently, SNAC shows great potential as a replacement for NaNO₂ in meat products. Full article

(This article belongs to the Special Issue Application of Novel Technology to Meat Processing and Safety Control)

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15 pages, 2374 KiB

Open AccessEditor’s ChoiceArticle

Determination of Free Glycidol and Total Free Monochloropropanediol in Fish and Krill Oil with Simple Aqueous Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry

by Guangxin Yang, Yunyu Tang, Xiaoxia Liu, Longlong Wang, Lixia Qin, Dan Li, Xiaosheng Shen, Cong Kong, Wenlei Zhai, Essy Kouadio Fodjo and Chengqi Fan

Foods 2024, 13(15), 2340; https://doi.org/10.3390/foods13152340 - 25 Jul 2024

Cited by 33 | Viewed by 3361

Abstract

This study introduces a novel method for detecting free glycidol and total free monochloropropanediol (MCPD) in fish and krill oil. Before analysis on high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS), p-(dimethylamino)phenol was used for derivatization of these compounds, enabling the sensitive determination of [...] Read more.

This study introduces a novel method for detecting free glycidol and total free monochloropropanediol (MCPD) in fish and krill oil. Before analysis on high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS), p-(dimethylamino)phenol was used for derivatization of these compounds, enabling the sensitive determination of these contaminants. The sample preparation procedure includes a simple, efficient pretreatment using NaCl aqueous solution extraction and C18 sorbent cleanup (for demulsification), distinguishing glycidol from MCPD under varied reaction conditions for derivatization (weak acidic and strong alkaline aqueous environments). This approach shows broad linearity from 1 to at least 256 ng·mL⁻¹, improved sensitivity compared to standard GC-MS methods, with the limit of detection (LOD) and limit of quantification (LOQ) for MCPD and glycidol in both oil samples verified at 0.5 ng·mL⁻¹ and 1 ng·mL⁻¹, respectively. Different from previous HPLC-MS methods for direct detection of glycidol esters or MCPD esters, this is the first HPLC-MS method used for the detection of free glycidol and total free MCPD in edible oil. Furthermore, this method can be potentially developed for glycidol or monochloropropane diol esters, which is similar to the current official methods adopted for indirect detection of these contaminants in different food matrices. Application of this detection method to real dietary supplements (fish oil and krill oil) revealed MCPD residues in fish oil (maximum detected: 32.78 ng·mL⁻¹) and both MCPD (maximum detected: 2767.3 ng·mL⁻¹) and glycidol (maximum detected: 22.2 ng·mL⁻¹) in krill oil, emphasizing its effectiveness and accuracy for assessing contamination in these supplements. Full article

(This article belongs to the Special Issue Food Contaminants: Detection, Toxicity and Safety Risk Assessment)

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21 pages, 4583 KiB

Open AccessEditor’s ChoiceReview

Global Research Network Analysis of Edible Coatings and Films for Preserving Perishable Fruit Crops: Current Status and Future Directions

by Yardjouma Silue and Olaniyi Amos Fawole

Foods 2024, 13(15), 2321; https://doi.org/10.3390/foods13152321 - 24 Jul 2024

Cited by 10 | Viewed by 4719

Abstract

Edible coatings and films have gained substantial attention as a promising and sustainable technology for fruit preservation. This study employed a bibliometric analysis to identify core research areas, research gaps, and emerging trends, thus providing a comprehensive roadmap for future research on the [...] Read more.

Edible coatings and films have gained substantial attention as a promising and sustainable technology for fruit preservation. This study employed a bibliometric analysis to identify core research areas, research gaps, and emerging trends, thus providing a comprehensive roadmap for future research on the use of edible coatings and films for fruit quality preservation. The study involved 428 research articles related to edible coatings and films for fruit preservation published in the Scopus database before 06 October 2023. Utilizing Vosviewer and R for network analysis, we generated network visualization maps, research performance statistics, and identified key contributors and their collaborations. The results show the evolution of this field into three distinct phases: Initial Exploration (1998–2007), Growing Interest (2008–2015), and Rapid Expansion (2016–2023). The study revealed contributions from 1713 authors, with the first article appearing in 1998. Brazil and China emerged as the most productive countries in this domain. The core research areas focus on biomaterials, functional properties, and natural substances. Identified research gaps include pilot and industrial-scale applications, the lack of a regulatory framework and safety guidelines, and the application of artificial intelligence (AI), particularly deep learning and machine learning, in this field of edible coatings and films for fruit preservation. Overall, this study offers a scientific understanding of past achievements and ongoing research needs, thus aiming to boost a broader adoption of edible coatings and films by consumers and the food industry to preserve fruit quality, thereby enhancing their societal and environmental impact. Full article

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

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32 pages, 4060 KiB

Open AccessEditor’s ChoiceReview

Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains

by Antonio J. Vela, Marina Villanueva and Felicidad Ronda

Foods 2024, 13(15), 2325; https://doi.org/10.3390/foods13152325 - 24 Jul 2024

Cited by 22 | Viewed by 3699

Abstract

Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. [...] Read more.

Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains. Full article

(This article belongs to the Special Issue Non-thermal Processing Technologies and Their Current and Future Applications in the Food Industry)

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14 pages, 3519 KiB

Open AccessEditor’s ChoiceArticle

Laser-Induced Breakdown Spectroscopy–Visible and Near-Infrared Spectroscopy Fusion Based on Deep Learning Network for Identification of Adulterated Polygonati Rhizoma

by Feng Chen, Mengsheng Zhang, Weihua Huang, Harse Sattar and Lianbo Guo

Foods 2024, 13(14), 2306; https://doi.org/10.3390/foods13142306 - 22 Jul 2024

Cited by 3 | Viewed by 1832

Abstract

The geographical origin of foods greatly influences their quality and price, leading to adulteration between high-priced and low-priced regions in the market. The rapid detection of such adulteration is crucial for food safety and fair competition. To detect the adulteration of Polygonati Rhizoma [...] Read more.

The geographical origin of foods greatly influences their quality and price, leading to adulteration between high-priced and low-priced regions in the market. The rapid detection of such adulteration is crucial for food safety and fair competition. To detect the adulteration of Polygonati Rhizoma from different regions, we proposed LIBS-VNIR fusion based on the deep learning network (LVDLNet), which combines laser-induced breakdown spectroscopy (LIBS) containing element information with visible and near-infrared spectroscopy (VNIR) containing molecular information. The LVDLNet model achieved accuracy of 98.75%, macro-F measure of 98.50%, macro-precision of 98.78%, and macro-recall of 98.75%. The model, which increased these metrics from about 87% for LIBS and about 93% for VNIR to more than 98%, significantly improved the identification ability. Furthermore, tests on different adulterated source samples confirmed the model’s robustness, with all metrics improving from about 87% for LIBS and 86% for VNIR to above 96%. Compared to conventional machine learning algorithms, LVDLNet also demonstrated its superior performance. The results indicated that the LVDLNet model can effectively integrate element information and molecular information to identify the adulterated Polygonati Rhizoma. This work shows that the scheme is a potent tool for food identification applications. Full article

(This article belongs to the Special Issue Food Fraud as a Global Problem: Advanced Analytical Tools to Detect Species, Country of Origin and Adulterations)

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18 pages, 1259 KiB

Open AccessEditor’s ChoiceArticle

Usefulness of the ¹H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils

by Encarnacion Goicoechea-Oses and Ainhoa Ruiz-Aracama

Foods 2024, 13(14), 2298; https://doi.org/10.3390/foods13142298 - 22 Jul 2024

Cited by 1 | Viewed by 1652

Abstract

Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in [...] Read more.

Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (¹H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of ¹H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved. Full article

(This article belongs to the Special Issue Edible Oils: Composition, Processing and Nutritional Properties)

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16 pages, 2289 KiB

Open AccessEditor’s ChoiceArticle

Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink

by Monica Nabil Gayed Ibrahim, Helena Andreson, Sana Ben-Othman and Ivi Jõudu

Foods 2024, 13(14), 2285; https://doi.org/10.3390/foods13142285 - 20 Jul 2024

Cited by 1 | Viewed by 2130

Abstract

This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD’s nutritional [...] Read more.

This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD’s nutritional profile and its rheological and sensory properties. After initial treatment with α-amylase, the OD samples were divided into two groups, i.e., one treated with NP and the other with AP for 30, 60, 120, and 180 min. The samples were then analysed for their WSP and BG contents. Samples with an optimised treatment duration were evaluated for their rheological and sensory properties. The OD sample treated with AP for 60 min exhibited the highest β-glucan (0.52 g/100 mL) and WSP (1.56 g/100 mL) contents, improved storage stability, and the lowest sedimentation rate (2.13%/h), compared to the control OD sample. However, sensorially, this sample was characterised by a sticky, gluey mouthfeel and was less acceptable as a drinkable product. This study demonstrated the potential effect of protease treatment on enhancing the nutritional value and stability of OD products, although further studies are necessary to improve the sensory properties of these drinks. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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29 pages, 1378 KiB

Open AccessEditor’s ChoiceReview

Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry

by Daniela Magalhães, Ricardo Gonçalves, Cristina V. Rodrigues, Helena R. Rocha, Manuela Pintado and Marta C. Coelho

Foods 2024, 13(14), 2276; https://doi.org/10.3390/foods13142276 - 19 Jul 2024

Cited by 14 | Viewed by 7434

Abstract

Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires [...] Read more.

Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments. Full article

(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)

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24 pages, 1929 KiB

Open AccessEditor’s ChoiceArticle

Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog

by Elson Rogerio Tavares Filho, Ramon Silva, Pedro Henrique Campelo, Vitor Henrique Cazarini Bueno Platz, Eduardo Eugênio Spers, Mônica Queiroz Freitas and Adriano G. Cruz

Foods 2024, 13(14), 2269; https://doi.org/10.3390/foods13142269 - 18 Jul 2024

Cited by 4 | Viewed by 2708

Abstract

This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved [...] Read more.

This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term “Cheese” on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at “Cheese” did not affect choice, while more views of “Plant-based product” slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for “Cheese” and 1% for “Plant-based product”. Nutritional claims like “Source of Vitamins B6 and B12” and “Source of Proteins and Calcium” boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making. Full article

(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products: Series II)

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14 pages, 3202 KiB

Open AccessEditor’s ChoiceArticle

Influence of Gelatin on Adhesion, Proliferation, and Adipogenic Differentiation of Adipose Tissue-Derived Stem Cells Cultured on Soy Protein–Agarose Scaffolds

by Seong-Joon Hong, Do-Hyun Kim, Ji-Hwan Ryoo, Su-Min Park, Hyuk-Cheol Kwon, Dong-Hyun Keum, Dong-Min Shin and Sung-Gu Han

Foods 2024, 13(14), 2247; https://doi.org/10.3390/foods13142247 - 17 Jul 2024

Cited by 3 | Viewed by 2996

Abstract

Scaffolds play a key role in cultured meat production by providing an optimal environment for efficient cell attachment, growth, and development. This study investigated the effects of gelatin coating on the adhesion, proliferation, and adipogenic differentiation of adipose tissue-derived stem cells (ADSCs) cultured [...] Read more.

Scaffolds play a key role in cultured meat production by providing an optimal environment for efficient cell attachment, growth, and development. This study investigated the effects of gelatin coating on the adhesion, proliferation, and adipogenic differentiation of adipose tissue-derived stem cells (ADSCs) cultured on soy protein–agarose scaffolds. Gelatin-coated scaffolds were prepared using 0.5% and 1.0% (w/v) gelatin solutions. The microstructure, water absorption rate, mechanical strength, cytotoxicity, cell adhesion, proliferation, and differentiation capabilities of the scaffolds were analyzed. Field emission scanning electron microscopy revealed the porous microstructure of the scaffolds, which was suitable for cell growth. Gelatin-coated scaffolds exhibited a significantly higher water absorption rate than that of non-coated scaffolds, indicating increased hydrophilicity. In addition, gelatin coating increased the mechanical strength of the scaffolds. Gelatin coating did not show cytotoxicity but significantly enhanced cell adhesion and proliferation. The gene expression levels of peroxisome proliferator-activated receptor gamma, CCAT/enhancer-binding protein alpha, and fatty acid-binding protein 4 were upregulated, and lipid accumulation was increased by gelatin coating. These findings suggest that gelatin-coated scaffolds provide a supportive microenvironment for ADSC growth and differentiation, highlighting their potential as a strategy for the improvement of cultured meat production and adipose tissue engineering. Full article

(This article belongs to the Special Issue Advances in Cultured Meat Science and Technology)

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34 pages, 432 KiB

Open AccessEditor’s ChoiceReview

Mass Spectrometry Characterization of Honeydew Honey: A Critical Review

by Rosa Quirantes-Piné, Gavino Sanna, Andrea Mara, Isabel Borrás-Linares, Federica Mainente, Yolanda Picó, Gianni Zoccatelli, Jesús Lozano-Sánchez and Marco Ciulu

Foods 2024, 13(14), 2229; https://doi.org/10.3390/foods13142229 - 16 Jul 2024

Cited by 9 | Viewed by 3040

Abstract

Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their [...] Read more.

Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their functional properties, such as strong antioxidant and anti-inflammatory activities. Despite their importance, they remain poorly characterized in comparison with flower honeys, as most studies on this subject are not only carried out on too few samples but also still focused on traditional chemical–physical parameters, such as specific rotation, major sugars, or melissopalynological information. Since mass spectrometry has consistently been a primary tool for the characterization and authentication of honeys, this review will focus on the application of these methods to the characterization of the minor fraction of honeydew honey. More specifically, this review will attempt to highlight what progress has been made so far in identifying markers of the authenticity of the botanical and/or geographical origin of honeydew honeys by mass spectrometry-based approaches. Furthermore, strategies devoted to the determination of contaminants and toxins in honeydew honeys will be addressed. Such analyses represent a valuable tool for establishing the level of food safety associated with these products. A critical analysis of the presented studies will identify their limitations and critical issues, thereby describing the current state of research on the topic. Full article

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

20 pages, 17343 KiB

Open AccessEditor’s ChoiceArticle

Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring

by Dan Chen, Jialiang Lv, Ao Wang, Huimin Yong and Jun Liu

Foods 2024, 13(14), 2237; https://doi.org/10.3390/foods13142237 - 16 Jul 2024

Cited by 15 | Viewed by 2971

Abstract

Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited [...] Read more.

Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV–vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10⁻⁹ to 7.80 × 10⁻⁹ g m⁻¹ s⁻¹ Pa⁻¹). The QC-G-BAC films, containing 5–15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5–15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, −0.930, −0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator. Full article

(This article belongs to the Collection Innovative Sensory, Chemosensory, and Chemical Techniques in Beverages Quality)

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28 pages, 1925 KiB

Open AccessEditor’s ChoiceReview

Recent Advances in Non-Contact Food Decontamination Technologies for Removing Mycotoxins and Fungal Contaminants

by Yan Wang, Aiyun Zhou, Bei Yu and Xiulan Sun

Foods 2024, 13(14), 2244; https://doi.org/10.3390/foods13142244 - 16 Jul 2024

Cited by 10 | Viewed by 3207

Abstract

Agricultural food commodities are highly susceptible to contamination by fungi and mycotoxins, which cause great economic losses and threaten public health. New technologies such as gamma ray irradiation, ultraviolet radiation, electron beam irradiation, microwave irradiation, pulsed light, pulsed electric fields, plasma, ozone, etc. [...] Read more.

Agricultural food commodities are highly susceptible to contamination by fungi and mycotoxins, which cause great economic losses and threaten public health. New technologies such as gamma ray irradiation, ultraviolet radiation, electron beam irradiation, microwave irradiation, pulsed light, pulsed electric fields, plasma, ozone, etc. can solve the problem of fungal and mycotoxin contamination which cannot be effectively solved by traditional food processing methods. This paper summarizes recent advancements in emerging food decontamination technologies used to control various fungi and their associated toxin contamination in food. It discusses the problems and challenges faced by the various methods currently used to control mycotoxins, looks forward to the new trends in the development of mycotoxin degradation methods in the future food industry, and proposes new research directions. Full article

(This article belongs to the Section Food Toxicology)

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15 pages, 1764 KiB

Open AccessEditor’s ChoiceArticle

Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties

by Xinyu Shi, Zun Wang and Zhongxiang Fang

Foods 2024, 13(14), 2224; https://doi.org/10.3390/foods13142224 - 15 Jul 2024

Cited by 3 | Viewed by 1489

Abstract

Plant protein-based foods have become dietary preferences worldwide, and the quality of this food group is highly associated with the ingredients used. This study investigated the effects of incorporating caramel, tomato powder, and carrot powder on the product quality of soy protein-based meat [...] Read more.

Plant protein-based foods have become dietary preferences worldwide, and the quality of this food group is highly associated with the ingredients used. This study investigated the effects of incorporating caramel, tomato powder, and carrot powder on the product quality of soy protein-based meat patties (SPMPs). The color, total phenolic content (TPC), antioxidant activity, lipid oxidation, and texture profile of uncooked and cooked soy protein meat patties were analyzed. Among the cooked SPMPs, caramel SPMPs exhibited the lowest color difference (ΔE) values, and the ΔE value of tomato SPMPs was lower than that of carrot SPMPs, indicating that caramel has the best color stability, and the tomato experienced less color change than the carrot during cooking. Notably, carrot SPMPs exhibited lower color stability during refrigeration storage than the others. Both carrot and tomato powders increased the total phenolic content (TPC) and antioxidant stability and inhibited lipid oxidation in SPMPs during cooking. However, tomato SPMPs exhibited higher TPC values and greater antioxidant stability compared to carrot SPMPs. The addition of caramel and carrot powders decreased the hardness of raw SPMPs, but tomato powder increased the hardness. The texture profile of tomato SPMPs was more affected by the cooking process compared to caramel and carrot SPMPs. This study showed that incorporating both carrot and tomato powders positively influenced the quality characteristics of SPMPs compared to caramel powder, however, tomato powder exhibited superior efficacy. Full article

(This article belongs to the Section Meat)

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23 pages, 2612 KiB

Open AccessEditor’s ChoiceReview

Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review

by Jan Sadurski, Magdalena Polak-Berecka, Adam Staniszewski and Adam Waśko

Foods 2024, 13(14), 2216; https://doi.org/10.3390/foods13142216 - 14 Jul 2024

Cited by 7 | Viewed by 5867

Abstract

This review article offers a comprehensive overview of the current understanding of using metagenomic tools in food microbiome research. It covers the scientific foundation and practical application of genetic analysis techniques for microbial material from food, including bioinformatic analysis and data interpretation. The [...] Read more.

This review article offers a comprehensive overview of the current understanding of using metagenomic tools in food microbiome research. It covers the scientific foundation and practical application of genetic analysis techniques for microbial material from food, including bioinformatic analysis and data interpretation. The method discussed in the article for analyzing microorganisms in food without traditional culture methods is known as food metagenomics. This approach, along with other omics technologies such as nutrigenomics, proteomics, metabolomics, and transcriptomics, collectively forms the field of foodomics. Food metagenomics allows swift and thorough examination of bacteria and potential metabolic pathways by utilizing foodomic databases. Despite its established scientific basis and available bioinformatics resources, the research approach of food metagenomics outlined in the article is not yet widely implemented in industry. The authors believe that the integration of next-generation sequencing (NGS) with rapidly advancing digital technologies such as artificial intelligence (AI), the Internet of Things (IoT), and big data will facilitate the widespread adoption of this research strategy in microbial analysis for the food industry. This adoption is expected to enhance food safety and product quality in the near future. Full article

(This article belongs to the Section Foodomics)

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14 pages, 1013 KiB

Open AccessEditor’s ChoiceArticle

Mussel Culture Farming Systems in the Northern Gargano Coast (Adriatic Sea): Changes in the Nutritional Profile of the Mytilus galloprovincialis

by Antonella della Malva, Antonella Santillo, Matteo Francavilla, Mariangela Caroprese, Rosaria Marino, Agostino Sevi and Marzia Albenzio

Foods 2024, 13(14), 2205; https://doi.org/10.3390/foods13142205 - 13 Jul 2024

Cited by 4 | Viewed by 1657

Abstract

The objective of this study was to investigate the nutritional characteristics of Mytilus galloprovincialis cultivated in three sites of the Northern Coastal Area of Gargano. The mussel farms were characterized by different distances of dropper ropes (extensive dropper ropes: EDR; intensive dropper ropes: [...] Read more.

The objective of this study was to investigate the nutritional characteristics of Mytilus galloprovincialis cultivated in three sites of the Northern Coastal Area of Gargano. The mussel farms were characterized by different distances of dropper ropes (extensive dropper ropes: EDR; intensive dropper ropes: IDR; semi-intensive dropper ropes: SIDR). Mussels’ chemical composition, fatty acids, and amino acids profiles were investigated at monthly intervals, from April to June. The fat content of mussels from EDR and SIDR sites was lower than values observed for mussels of the IDR in both the April and June sampling months. An increase in the main saturated fatty acids (C15:0; C16:0; C17:0 and C18:0; p < 0.001) and polyunsaturated fatty acids (C18:2c9c12, C18:3n3, C20:2n6, C20:4n6, and C22:6n3; p < 0.001) was found in the mussels collected in June from all farms analyzed. In terms of farming systems, mussels from the EDR and SIDR sites exhibited the greatest content of beneficial molecules like conjugated linoleic acids isomers (p < 0.001), glutamic acid (p < 0.05), serine (p < 0.05), tryptophan (p < 0.001), hydroxyproline (p < 0.05) and proline (p < 0.01). This study revealed that the farming system can affect the nutritional composition of mussels and evidenced that EDR and SIDR are the most effective cultured farming methods in the Gargano area. Full article

(This article belongs to the Special Issue Valorization of Seafood Resources to Obtain High-Value Products)

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14 pages, 984 KiB

Open AccessEditor’s ChoiceReview

Berry Fruits and Their Improving Potential on Skeletal Muscle Health and Performance: A Systematic Review of the Evidence in Animal and in Human Studies

by Alessia Moroni, Roberta Zupo, Fabio Castellana, Federica Amirante, Marco Zese, Mariangela Rondanelli, Patrizia Riso and Simone Perna

Foods 2024, 13(14), 2210; https://doi.org/10.3390/foods13142210 - 13 Jul 2024

Cited by 3 | Viewed by 3228

Abstract

The well-established anti-inflammatory and antioxidant properties of red fruits leave room for a biological pathway of improved muscle health promoted by berries in the diet. Our objective was to systematically review the number of trials conducted on human and animal species around the [...] Read more.

The well-established anti-inflammatory and antioxidant properties of red fruits leave room for a biological pathway of improved muscle health promoted by berries in the diet. Our objective was to systematically review the number of trials conducted on human and animal species around the relationship between a berry diet and muscle health outcomes. Two independent examiners conducted a search for studies that utilized keywords associated with muscle health outcomes and a berry-based diet in both human and animal trials, in accordance with the PRISMA statement guidelines. The literature was searched through six electronic databases until December 2023. Screening of 152 retrieved articles resulted in a final selection of 16 reports investigating the effect of exposure to a berry-based diet and skeletal muscle health outcomes. The study protocol was registered on PROSPERO (CRD42023479682). Among the selected studies, nine involved humans and seven animal models (rats and mice). Overall, most of the studies reported positive effects on performance or muscle health. Specifically, five studies investigated the possible effects of blackcurrant on active human subjects or athletes; three studies focused on blueberry and presented results on running performance (human sample) and muscle health (rat models). The rest of the studies involved raspberries (two studies, rat models), aronia (one study, rat models), elderberry (one study, rat models), and a mixed compound (one study, rat models). In conclusion, there is some early evidence that a berry-rich diet may increase performance or muscle health, but more research is needed to fully understand the underlying biological trajectories, and thus, no firm conclusions can yet be drawn. Full article

(This article belongs to the Section Plant Foods)

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16 pages, 5326 KiB

Open AccessEditor’s ChoiceArticle

The Effects of Oleic Acid and Palmitic Acid on Porcine Muscle Satellite Cells

by Shah Ahmed Belal, Jeongeun Lee, Jinryong Park, Darae Kang and Kwanseob Shim

Foods 2024, 13(14), 2200; https://doi.org/10.3390/foods13142200 - 12 Jul 2024

Viewed by 1958

Abstract

We aimed to determine the effects of oleic acid (OA) and palmitic acid (PA), alone or in combination, on proliferation, differentiation, triacylglycerol (TAG) content, and gene expression in porcine muscle satellite cells (PMSCs). Results revealed that OA-alone- and PA + OA-treated PMSCs showed [...] Read more.

We aimed to determine the effects of oleic acid (OA) and palmitic acid (PA), alone or in combination, on proliferation, differentiation, triacylglycerol (TAG) content, and gene expression in porcine muscle satellite cells (PMSCs). Results revealed that OA-alone- and PA + OA-treated PMSCs showed significantly increased viability than those in the control or PA-alone-treated groups. No significant effects on apoptosis were observed in all three treatments, whereas necrosis was significantly lower in OA-alone- and PA + OA-treated groups than in the control and PA-alone-treated groups. Myotube formation significantly increased in OA-alone and PA + OA-treated PMSCs than in the control and PA-alone-treated PMSCs. mRNA expression of the myogenesis-related genes MyoD1 and MyoG and of the adipogenesis-related genes PPARα, C/EBPα, PLIN1, FABP4, and FAS was significantly upregulated in OA-alone- and PA + OA-treated cells compared to control and PA-alone-treated cells, consistent with immunoblotting results for MyoD1 and MyoG. Supplementation of unsaturated fatty acid (OA) with/without saturated fatty acid (PA) significantly stimulated TAG accumulation in treated cells compared to the control and PA-alone-treated PMSCs. These results indicate that OA (alone and with PA) promotes proliferation by inhibiting necrosis and promoting myotube formation and TAG accumulation, likely upregulating myogenesis- and adipogenesis-related gene expression by modulating the effects of PA in PMSCs. Full article

(This article belongs to the Special Issue Advances in Cultured Meat Science and Technology)

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24 pages, 2792 KiB

Open AccessEditor’s ChoiceReview

Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing—A Review

by Alona Tyupova and Joanna Harasym

Foods 2024, 13(14), 2186; https://doi.org/10.3390/foods13142186 - 11 Jul 2024

Cited by 10 | Viewed by 2678

Abstract

An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country’s economy. Not only the waste of the resources included but [...] Read more.

An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country’s economy. Not only the waste of the resources included but also the environmental challenge are concerns behind the not exploited food production by-streams and leftovers’ valorization. Fruits and vegetables’ out of the market quality “beauty” standards are still valuable sources of nutritious compounds. The conversion of raw materials into edible products can be provided by many techniques, with three-dimensional printing being the most individualized one. The main objective of this review was to summarize the existing efforts for the valorization of fruits and vegetable residuals into edible 3D inks and then 3D printed products. The clustering analysis was used for the separation of certain research approaches in fruit and vegetable wastes exploitation for 3D printing inks’ formulation. As the multilayer deposit technique is strongly dependent on the printing conditions and 3D ink formulation, therefore the tabularized description was included presenting the nozzle diameter, printing speed and other conditions specified. Full article

(This article belongs to the Special Issue Valorization and Utilization of Plant-Based Food Wastes and By-Products: Recent Trends, Technologies and Sustainability Challenges)

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15 pages, 1908 KiB

Open AccessEditor’s ChoiceArticle

The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains

by Madalena Grácio, Joana Ferreira, Pia Steinrücken, Dorinde M. M. Kleinegris, Isabel Sousa, M. Cristiana Nunes and Anabela Raymundo

Foods 2024, 13(14), 2174; https://doi.org/10.3390/foods13142174 - 10 Jul 2024

Cited by 5 | Viewed by 2125

Abstract

The use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional potential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, [...] Read more.

The use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional potential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase inhibitory activity) and (iii) assess the main volatile compounds composition. The protein content was considerably high (32–44 mg/100 g dw) for all the microalgae strains. The DPPH scavenging potential range was 14–25 mg Trolox/100 g dw (highest for T. chuii) and the ferric reducing power ability range was 13–67 µmol Trolox/dw (higher for T. chuii). The total phenolic content range was 2–7 mg of gallic acid equivalents/g dw, for M. gaditana and T. chuii, respectively, which was mainly due to the presence of catechin (1–9 µg/g dw), epicatechin (3–29 µg/g dw), and vanillic acid (1–14 µg/g dw). The ɑ-amylase inhibitory potential range was 26–42%. C. vulgaris was richer in chlorophyll a (18 mg/g dw), whilst T. chuii was particularly rich in chlorophyll b (29 mg/g dw). P. tricornutum showed the highest carotenoid content (4 mg/g dw). Aldehydes and alkanes were the major compounds identified in M. gaditana, whereas alcohols and N-based compounds existed in higher amounts in P. tricornutum. T. chuii and C. vulgaris were enriched in ketones and alkenes. This study’s novelty lies in its comprehensive and integrative analysis of the nutritional, bioactive, and volatile properties of four distinct microalgae strains. By providing detailed comparisons and highlighting potential applications in functional foods, it offers a unique contribution to the field of microalgae research and its practical application in the food industry. This multifaceted approach sets it apart from existing studies, offering new insights and opportunities for leveraging microalgae as valuable food ingredients. Full article

(This article belongs to the Special Issue Marine Biotechnology in the Food Domain)

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18 pages, 3763 KiB

Open AccessEditor’s ChoiceArticle

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae

by José Matheus, Maria João Alegria, Maria Cristiana Nunes and Anabela Raymundo

Foods 2024, 13(14), 2178; https://doi.org/10.3390/foods13142178 - 10 Jul 2024

Cited by 6 | Viewed by 2920

Abstract

The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in [...] Read more.

The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by characterizing the physical and chemical characteristics of algae-enriched chickpea hummus: an innovative approach to popular food products. The algae-enriched hummuses were developed with an incorporation (6% w/w) of Gelidium corneum and Fucus vesiculosus seaweeds and Chlorella vulgaris (hetero and autotrophic) microalgae to reveal their technological potential and evaluate the nutritional and rheological characteristics relative to a control hummus (without algae). From a nutritional perspective, the main results indicated that hummus enriched with microalgae showed an increase in protein content and an improved mineral profile. This was particularly notable for the seaweed F. vesiculosus and the autotrophic microalga C. vulgaris, leading to claims of being a “source of” and “rich in” various minerals. Additionally, the antioxidant activity of hummus containing F. vesiculosus and C. vulgaris increased significantly compared to the control. From a rheological perspective, incorporating algae into the humus strengthened its structure. The microalgae further enhanced the dish’s elasticity and firmness, thus improving this chickpea-based dish´s overall texture and quality. Full article

(This article belongs to the Special Issue Plant-Based Food：From Nutritional Value to Health Benefits)

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24 pages, 3643 KiB

Open AccessEditor’s ChoiceArticle

Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion

by Jordan Pennells, Louise Trigona, Hetvi Patel and Danyang Ying

Foods 2024, 13(14), 2168; https://doi.org/10.3390/foods13142168 - 9 Jul 2024

Cited by 6 | Viewed by 3097

Abstract

This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated at temperatures ranging from 80 °C to [...] Read more.

This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated at temperatures ranging from 80 °C to 160 °C to modulate the extent of protein denaturation and assess their effects on RVA pasting behavior, water absorption capacity (WAC), and color attributes. The results indicate that the pretreatment temperature significantly influenced the proteins’ functional properties, with an optimal temperature of 120 °C enhancing pasting properties and maintaining WAC, while a higher pretreatment temperature of 160 °C led to diminished ingredient functionality. Different protein sources exhibited distinct responses to heat pretreatment. The subsequent extrusion processing revealed significant changes in extrudate density and color, with increased density and darkness observed at higher pretreatment temperatures. This research provides insights into the interplay between protein sources, pretreatment conditions, and extrusion outcomes, highlighting the importance of controlled protein denaturation for developing high-quality, plant-based meat analogues. The findings have broad implications for the optimization of meat analogue manufacturing, with the aim of enhancing the sensory experience and sustainability of plant-based foods. Full article

(This article belongs to the Special Issue Research on the Technologies of Food Extraction, Pressing and Extrusion)

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55 pages, 4263 KiB

Open AccessEditor’s ChoiceReview

Aloe vera―An Extensive Review Focused on Recent Studies

by Alessia Catalano, Jessica Ceramella, Domenico Iacopetta, Maria Marra, Filomena Conforti, Francesca R. Lupi, Domenico Gabriele, Fernanda Borges and Maria Stefania Sinicropi

Foods 2024, 13(13), 2155; https://doi.org/10.3390/foods13132155 - 8 Jul 2024

Cited by 23 | Viewed by 20326

Abstract

Since ancient times, Aloe vera L. (AV) has attracted scientific interest because of its multiple cosmetic and medicinal properties, attributable to compounds present in leaves and other parts of the plant. The collected literature data show that AV and its products have a [...] Read more.

Since ancient times, Aloe vera L. (AV) has attracted scientific interest because of its multiple cosmetic and medicinal properties, attributable to compounds present in leaves and other parts of the plant. The collected literature data show that AV and its products have a beneficial influence on human health, both by topical and oral use, as juice or an extract. Several scientific studies demonstrated the numerous biological activities of AV, including, for instance, antiviral, antimicrobial, antitumor, and antifungal. Moreover, its important antidepressant activity in relation to several diseases, including skin disorders (psoriasis, acne, and so on) and prediabetes, is a growing field of research. This comprehensive review intends to present the most significant and recent studies regarding the plethora of AV’s biological activities and an in-depth analysis exploring the component/s responsible for them. Moreover, its morphology and chemical composition are described, along with some studies regarding the single components of AV available in commerce. Finally, valorization studies and a discussion about the metabolism and toxicological aspects of this “Wonder Plant” are reported. Full article

(This article belongs to the Section Food Nutrition)

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20 pages, 5584 KiB

Open AccessEditor’s ChoiceArticle

Functional Properties, Rheological Characteristics, Simulated Digestion, and Fermentation by Human Fecal Microbiota of Polysaccharide from Morchella importuna

by Shurong Wang, Dongjie Li, Guangle Li, Naixin Duan, Chang He, Junlong Meng, Yanfen Cheng, Xueran Geng, Ludan Hou, Mingchang Chang and Lijing Xu

Foods 2024, 13(13), 2148; https://doi.org/10.3390/foods13132148 - 6 Jul 2024

Cited by 3 | Viewed by 2008

Abstract

Morchella importuna polysaccharide (MIP) has been proven to have obvious hypoglycemic effects on mice with type 2 diabetes (T2DM). This study looked at the functional and rheological characteristics of MIP, and investigated the effects of MIP on the human fecal microbiota through in [...] Read more.

Morchella importuna polysaccharide (MIP) has been proven to have obvious hypoglycemic effects on mice with type 2 diabetes (T2DM). This study looked at the functional and rheological characteristics of MIP, and investigated the effects of MIP on the human fecal microbiota through in vitro fermentation experiments. The outcomes demonstrate the excellent oil-holding capacity, emulsifying, foaming, and rheological characteristics of MIP. After salivary gastrointestinal digestion, the Mw of MIP decreased from 398.2 kDa and 21.5 kDa to 21.9 kDa and 11.7 kDa. By 16S rRNA sequencing of bacteria fermented in vitro, it was found that MIP did not improve the richness and diversity of intestinal microorganisms, but it may exert an anti-T2DM function by significantly increasing the relative abundance of Firmicutes and promoting Ruminococcaceae_UCG_014, Bacteroides, and Blautia proliferation. Escherichia-Shigella could also be inhibited to improve the intestinal microenvironment. In addition, the fermentation of MIP increased the total short-chain fatty acid (SCFA) concentration from 3.23 mmol/L to 39.12 mmol/L, and the propionic acid content increased significantly. In summary, MIP has excellent processing performance and is expected to exert potential anti-T2DM activity through the human intestinal microbiota, which has broad market prospects. Full article

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

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18 pages, 2513 KiB

Open AccessEditor’s ChoiceArticle

Phenolic Acid–β-Cyclodextrin Complexation Study to Mask Bitterness in Wheat Bran: A Machine Learning-Based QSAR Study

by Kweeni Iduoku, Marvellous Ngongang, Jayani Kulathunga, Amirreza Daghighi, Gerardo Casanola-Martin, Senay Simsek and Bakhtiyor Rasulev

Foods 2024, 13(13), 2147; https://doi.org/10.3390/foods13132147 - 6 Jul 2024

Cited by 5 | Viewed by 2275

Abstract

The need to solvate and encapsulate hydro-sensitive molecules drives noticeable trends in the applications of cyclodextrins in the pharmaceutical industry, in foods, polymers, materials, and in agricultural science. Among them, β-cyclodextrin is one of the most used for the entrapment of phenolic acid [...] Read more.

The need to solvate and encapsulate hydro-sensitive molecules drives noticeable trends in the applications of cyclodextrins in the pharmaceutical industry, in foods, polymers, materials, and in agricultural science. Among them, β-cyclodextrin is one of the most used for the entrapment of phenolic acid compounds to mask the bitterness of wheat bran. In this regard, there is still a need for good data and especially for a robust predictive model that assesses the bitterness masking capabilities of β-cyclodextrin for various phenolic compounds. This study uses a dataset of 20 phenolic acids docked into the β-cyclodextrin cavity to generate three different binding constants. The data from the docking study were combined with topological, topographical, and quantum-chemical features from the ligands in a machine learning-based structure–activity relationship study. Three different models for each binding constant were computed using a combination of the genetic algorithm (GA) and multiple linear regression (MLR) approaches. The developed ML/QSAR models showed a very good performance, with high predictive ability and correlation coefficients of 0.969 and 0.984 for the training and test sets, respectively. The models revealed several factors responsible for binding with cyclodextrin, showing positive contributions toward the binding affinity values, including such features as the presence of six-membered rings in the molecule, branching, electronegativity values, and polar surface area. 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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16 pages, 1709 KiB

Open AccessEditor’s ChoiceArticle

Continuous Blue Light Treatment Enhances the Nutritional Value of Hydroponically Grown Eruca vesicaria L. by Improving Ascorbic Acid Biosynthesis

by Gabriele Paglialunga, Stefano Moscatello, Alberto Battistelli, Michele Mattioni, Marta Del Bianco and Simona Proietti

Foods 2024, 13(13), 2141; https://doi.org/10.3390/foods13132141 - 5 Jul 2024

Viewed by 1704

Abstract

This study investigates the effect of continuous blue light (CBL) treatment on quality-related metabolites, focusing on ascorbic acid (AsA) accumulation in hydroponically grown Eruca vesicaria (L.). Plants were subjected to CBL treatment, consisting of 24-h exposure to constant-intensity blue light (48 μmol m [...] Read more.

This study investigates the effect of continuous blue light (CBL) treatment on quality-related metabolites, focusing on ascorbic acid (AsA) accumulation in hydroponically grown Eruca vesicaria (L.). Plants were subjected to CBL treatment, consisting of 24-h exposure to constant-intensity blue light (48 μmol m⁻² s⁻¹) and 12-h exposure to the remaining spectrum (192 μmol m⁻² s⁻¹). The activities of key enzymes in AsA biosynthesis and recycling were analyzed, including L-galactono-1,4-lactone dehydrogenase (GalLDh), monodehydroascorbate reductase (MDhAR), dehydroascorbate reductase (DhAR), and ascorbate peroxidase (APX). The results showed a significant increase in AsA accumulation of 65.9% during the “day” and 69.1% during the “night” phases under CBL compared to controls. GalLDh activity increased by 20% during the “day phase” in CBL-treated plants. APX activity also rose significantly under CBL conditions, by 101% during the “day” and 75.6% during the “night”. However, this did not affect dehydroascorbic acid levels or the activities of MDhAR and DhAR. These findings highlight the potential of tailored light treatments to enhance the nutraceutical content of horticultural species, offering valuable insights for sustainably improving food quality in controlled-environment agriculture (CEA) systems and understanding the roles of blue light in ascorbic acid biosynthesis. Full article

(This article belongs to the Section Plant Foods)

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25 pages, 1504 KiB

Open AccessEditor’s ChoiceReview

Sourdough Bread Quality: Facts and Factors

by Md Ahmadul Islam and Shahidul Islam

Foods 2024, 13(13), 2132; https://doi.org/10.3390/foods13132132 - 4 Jul 2024

Cited by 13 | Viewed by 9996

Abstract

The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread [...] Read more.

The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of proteins and starch, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, and reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. Moreover, the incorporation of alternative grains (intermediate wheatgrass and legume flour) and non-flour ingredients (fruits, herbs, and dairy products) presents opportunities for creating sourdough bread with unique sensory and nutritional profiles. This review offers updated insights on the quality aspects of sourdough fermentation, the factors that influence the effectiveness of the sourdough fermentation process, sourdough technology with unconventional and non-flour ingredients, and the potential market for frozen sourdough, considering its convenience and extended shelf life. Full article

(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)

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29 pages, 1050 KiB

Open AccessEditor’s ChoiceReview

Valorization of Seafood Waste for Food Packaging Development

by Zhijing Zhan, Yiming Feng, Jikai Zhao, Mingyu Qiao and Qing Jin

Foods 2024, 13(13), 2122; https://doi.org/10.3390/foods13132122 - 3 Jul 2024

Cited by 6 | Viewed by 5370

Abstract

Packaging plays a crucial role in protecting food by providing excellent mechanical properties as well as effectively blocking water vapor, oxygen, oil, and other contaminants. The low degradation of widely used petroleum-based plastics leads to environmental pollution and poses health risks. This has [...] Read more.

Packaging plays a crucial role in protecting food by providing excellent mechanical properties as well as effectively blocking water vapor, oxygen, oil, and other contaminants. The low degradation of widely used petroleum-based plastics leads to environmental pollution and poses health risks. This has drawn interest in renewable biopolymers as sustainable alternatives. The seafood industry generates significant waste that is rich in bioactive substances like chitin, chitosan, gelatins, and alginate, which can replace synthetic polymers in food packaging. Although biopolymers offer biodegradability, biocompatibility, and non-toxicity, their films often lack mechanical and barrier properties compared with synthetic polymer films. This comprehensive review discusses the chemical structure, characteristics, and extraction methods of biopolymers derived from seafood waste and their usage in the packaging area as reinforcement or base materials to guide researchers toward successful plastics replacement and commercialization. Our review highlights recent advancements in improving the thermal durability, mechanical strength, and barrier properties of seafood waste-derived packaging, explores the mechanisms behind these improvements, and briefly mentions the antimicrobial activities and mechanisms gained from these biopolymers. In addition, the remaining challenges and future directions for using seafood waste-derived biopolymers for packaging are discussed. This review aims to guide ongoing efforts to develop seafood waste-derived biopolymer films that can ultimately replace traditional plastic packaging. Full article

(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)

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19 pages, 1746 KiB

Open AccessEditor’s ChoiceArticle

Characterization of Functional Ingredients Extracted with Ethanol Solvents from Ponkan (Citrus reticulata) By-Products Using the Microwave Vacuum Drying Method Combined with Ultrasound-Assisted Extraction

by Yu-Wei Chang, Yen-Ling Chen, Sung Hoon Park, Encarnacion Emilia S. Yap and Wen-Chieh Sung

Foods 2024, 13(13), 2129; https://doi.org/10.3390/foods13132129 - 3 Jul 2024

Cited by 6 | Viewed by 2093

Abstract

For this study, microwave vacuum drying (MVD) was combined with ultrasound-assisted extraction to compare the effects of different ethanol volumes on ponkan extract and to evaluate the total phenolic content (TPC), total flavonoid content (TFC), and total ascorbic acid content (TAAC). High-performance liquid [...] Read more.

For this study, microwave vacuum drying (MVD) was combined with ultrasound-assisted extraction to compare the effects of different ethanol volumes on ponkan extract and to evaluate the total phenolic content (TPC), total flavonoid content (TFC), and total ascorbic acid content (TAAC). High-performance liquid chromatography with photodiode array detection (HPLC-PDA) was used to analyze the flavanone contents and antioxidant activity of ponkan (Citrus reticulata) peels. The experimental results showed that the TPC and TFC increase with ethanol volume. Ethanol extraction (75%) showed significant advantages by increasing the TPC to 17.48 mg GAE/g (DW) and the TFC to 2.96 mg QE/g (DW) of ponkan extract and also exhibited the highest antioxidant activity. The TAAC improved along with increased water content. Water extraction showed the highest content (13.07 mg VitC/100 g, DW). The hesperidin content analyzed by HPLC-PDA was 102.95–622.57 mg/100 g (DW), which was the highest among the flavanones. Then, the ethanol insoluble residue extracts were taken from the pectin with four different solvents, evaluating TPC, TFC, and antioxidant activity. The TPC, TFC, and antioxidant capacity of pectin are significantly lower than those of the peels. Combining MVD and 75% ethanol with ultrasound-assisted extraction in the pre-treatment process can effectively eliminate polyphenols, flavonoids, and other compounds, thus enabling the extraction of high-methoxyl pectin. The total dietary fiber (TDF) content of MVD ponkan by-products was 25.83%. Ponkan by-products have the potential for the future development of functional foods and supplements. Full article

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

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16 pages, 307 KiB

Open AccessEditor’s ChoiceArticle

Nutrient Composition of Four Dietary Patterns in Italy: Results from an Online Survey (the INVITA Study)

by Luciana Baroni, Chiara Bonetto, Gianluca Rizzo, Alexey Galchenko, Giada Guidi, Pierfrancesco Visaggi, Edoardo Savarino, Martina Zavoli and Nicola de Bortoli

Foods 2024, 13(13), 2103; https://doi.org/10.3390/foods13132103 - 2 Jul 2024

Cited by 2 | Viewed by 3186

Abstract

Though Italy is a native land of Mediterranean diet, its adherence in the Italian population is low, witnessed by the high rates of overweight in its inhabitants. Vegetarian dietary patterns (i.e., lacto-ovo-vegetarian and vegan) are increasing in western countries, and also in Italy, [...] Read more.

Though Italy is a native land of Mediterranean diet, its adherence in the Italian population is low, witnessed by the high rates of overweight in its inhabitants. Vegetarian dietary patterns (i.e., lacto-ovo-vegetarian and vegan) are increasing in western countries, and also in Italy, where 9.5% of the population self-declared as vegetarian in 2023. Though the vegetarian diet has been associated with beneficial health effects, speculation on its alleged nutrient inadequacy exists. For this reason, we assessed the nutrient composition of the diet of 470 participants enrolled in an online survey (the INVITA study), who completed a weighted food questionnaire on three different days. Participants were divided into four dietary groups obtained according to their self-declared dietary intakes: 116 Meat Eaters (MEs), 49 Fish Eaters (FEs), 116 Lacto-Ovo-Vegetarians (LOVs), and 189 VegaNs (VNs). The mean intake of most of the main nutrients was similar among all groups and within the normal range expected for the Italian population, supporting the adequacy of diets within our Italian sample, especially the LOV and VN diet. Since the Mediterranean diet is a plant-based diet, some of its components still persist in the current Italian diet, representing a staple also for people adopting a vegetarian diet. Full article

(This article belongs to the Section Food Nutrition)

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20 pages, 2138 KiB

Open AccessEditor’s ChoiceArticle

Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools

by Carlos Sabater, Gabriel D. Sáez, Nadia Suárez, Marisa S. Garro, Abelardo Margolles and Gabriela Zárate

Foods 2024, 13(13), 2105; https://doi.org/10.3390/foods13132105 - 2 Jul 2024

Viewed by 1989

Abstract

Pulses are considered superfoods for the future world due to their properties, but they require processing to reduce antinutritional factors (ANFs) and increase bioactivity. In this study, bean flour (Phaseolus vulgaris L.) was fermented under different conditions (addition of Lactiplantibacillus plantarum CRL [...] Read more.

Pulses are considered superfoods for the future world due to their properties, but they require processing to reduce antinutritional factors (ANFs) and increase bioactivity. In this study, bean flour (Phaseolus vulgaris L.) was fermented under different conditions (addition of Lactiplantibacillus plantarum CRL 2211 and/or Weissella paramesenteroides CRL 2182, temperature, time and dough yield) to improve its nutri-functional quality. Fermentation for 24 h at 37 °C with the mixed starter increased the lactic acid bacteria (LAB) population, acidity, polyphenol content (TPC) and ANF removal more than spontaneous fermentation. Statistical and rep-PCR analysis showed that fermentation was mainly conducted by Lp. plantarum CRL 2211. Metabolic modeling revealed potential cross-feeding between Lp. plantarum and W. paramesenteroides, while the molecular docking and dynamic simulation of LAB tannases and proteinases involved in ANF removal revealed their chemical affinity to gallocatechin and trypsin inhibitors. Fermentation was better than soaking, germination and cooking for enhancing bean flour properties: it increased the free amino acids content by 50% by releasing glutamine, glutamic acid, arginine, leucine and lysine and modified TPC by increasing gallic acid and decreasing caffeic, ferulic and vanillic acids and quercetin-3-glucoside. The combination of experimental and simulation data may help us to understand fermentation processes and to design products with desirable features. Full article

(This article belongs to the Section Food Microbiology)

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29 pages, 2646 KiB

Open AccessEditor’s ChoiceReview

Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer

by Jabir Khan, Palwasha Gul and Kunlun Liu

Foods 2024, 13(13), 2112; https://doi.org/10.3390/foods13132112 - 2 Jul 2024

Cited by 5 | Viewed by 5131

Abstract

Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected [...] Read more.

Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains to lower the risk of several chronic non-communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibers, and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains rather than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms; some of these effects may be direct while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, breaking protein down into peptides and amino acids, producing short-chain fatty acids (SCFAs), and other beneficial metabolites that promote the proliferation in the colon which modulate the antidiabetic and anticancer pathway. Thus, the present review had two aims. First, it summarized the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn); the second section summarized and discussed the progress in recent human studies, such as observational (cross-sectional studies, case-control studies, and cohort studies) and intervention studies to understand their role in T2D and cancer including the potential mechanism. Overall, according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality. In addition, the current manuscript encourages researchers to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibers, and phenolic acids that might help to prevent or treat T2D and cancer. Full article

(This article belongs to the Special Issue Bioactive Compounds in Foods: Functional Properties, Health Benefits and Disease Prevention)

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18 pages, 481 KiB

Open AccessEditor’s ChoiceArticle

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

by Roko Marović, Marija Badanjak Sabolović, Mladen Brnčić, Antonela Ninčević Grassino, Kristina Kljak, Sandra Voća, Sven Karlović and Suzana Rimac Brnčić

Foods 2024, 13(13), 2003; https://doi.org/10.3390/foods13132003 - 25 Jun 2024

Cited by 13 | Viewed by 4382

Abstract

The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these [...] Read more.

The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD). In all parts of fresh avocado, oleic acid was the most abundant (41.28–57.93%), followed by palmitic acid (19.90–29.45%) and linoleic acid (8.44–14.95%). Drying led to a significant reduction in the oleic acid content, with palmitic acid showing the greatest stability. HAD resulted in higher levels of oleic acid and linoleic acid in dried pulp and peel samples compared with VD and HAMD, while HAMD had the highest content of α-linolenic acid in all parts. In addition, HAMD had the shortest drying time. HAMD duration was 35 min, which was 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min). Considering fatty acid retention and drying efficiency, HAMD appears to have been the most effective method, especially for the avocado peel. Remarkably, the avocado peel consistently contained higher total tocopherol, with δ-tocopherol generally being the most abundant form. The high content of tocopherols, oleic acid, and linoleic acid in the avocado peel suggests promising health benefits. Full article

(This article belongs to the Special Issue Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible Utilization)

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19 pages, 3891 KiB

Open AccessEditor’s ChoiceArticle

A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated with Listeria innocua

by Alessandra Tata, Andrea Massaro, Brunella Miano, Sara Petrin, Pietro Antonelli, Arianna Peruzzo, Alessandra Pezzuto, Michela Favretti, Marco Bragolusi, Carmela Zacometti, Carmen Losasso and Roberto Piro

Foods 2024, 13(12), 1912; https://doi.org/10.3390/foods13121912 - 18 Jun 2024

Cited by 5 | Viewed by 1772

Abstract

Raw milk cheeses harbor complex microbial communities. Some of these microorganisms are technologically essential, but undesirable microorganisms can also be present. While most of the microbial dynamics and cross-talking studies involving interaction between food-derived bacteria have been carried out on agar plates in [...] Read more.

Raw milk cheeses harbor complex microbial communities. Some of these microorganisms are technologically essential, but undesirable microorganisms can also be present. While most of the microbial dynamics and cross-talking studies involving interaction between food-derived bacteria have been carried out on agar plates in laboratory-controlled conditions, the present study evaluated the modulation of the resident microbiota and the changes of metabolite production directly in ripening raw milk cheese inoculated with Listeria innocua strains. Using a proxy of the pathogenic Listeria monocytogenes, we aimed to establish the key microbiota players and chemical signals that characterize Latteria raw milk cheese over 60 days of ripening time. The microbiota of both the control and Listeria-inoculated cheeses was analyzed using 16S rRNA targeted amplicon sequencing, while direct analysis in real time mass spectrometry (DART-HRMS) was applied to investigate the differences in the metabolic profiles of the cheeses. The diversity analysis showed the same microbial diversity trend in both the control cheese and the inoculated cheese, while the taxonomic analysis highlighted the most representative genera of bacteria in both the control and inoculated cheese: Lactobacillus and Streptococcus. On the other hand, the metabolic fingerprints revealed that the complex interactions between resident microbiota and L. innocua were governed by continuously changing chemical signals. Changes in the amounts of small organic acids, hydroxyl fatty acids, and antimicrobial compounds, including pyroglutamic acid, hydroxy-isocaproic acid, malic acid, phenyllactic acid, and lactic acid, were observed over time in the L. innocua-inoculated cheese. In cheese that was inoculated with L. innocua, Streptococcus was significantly correlated with the volatile compounds carboxylbenzaldheyde and cyclohexanecarboxylic acid, while Lactobacillus was positively correlated with some volatile and flavor compounds (cyclohexanecarboxylic acid, pyroxidal acid, aminobenzoic acid, and vanillic acid). Therefore, we determined the metabolic markers that characterize a raw milk cheese inoculated with L. innocua, the changes in these markers with the ripening time, and the positive correlation of flavor and volatile compounds with the resident microbiota. This multi-omics approach could suggest innovative food safety strategies based on the enhanced management of undesirable microorganisms by means of strain selection in raw matrices and the addition of specific antimicrobial metabolites to prevent the growth of undesirable microorganisms. Full article

(This article belongs to the Special Issue Foodomics Fifteen Years On From. Where Are We Now, What’s Next)

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15 pages, 3747 KiB

Open AccessEditor’s ChoiceArticle

Effect of Black Tea Polysaccharides on Alleviating Type 2 Diabetes Mellitus by Regulating PI3K/Akt/GLUT2 Pathway

by Zhenbiao Zhang, Xuming Deng, Ruohong Chen, Qiuhua Li, Lingli Sun, Junxi Cao, Zhaoxiang Lai, Xingfei Lai, Zaihua Wang, Shili Sun and Lingzhi Zhang

Foods 2024, 13(12), 1908; https://doi.org/10.3390/foods13121908 - 17 Jun 2024

Cited by 5 | Viewed by 2010

Abstract

The bioactivity of tea polysaccharides (TPs) has been widely reported, but studies to date have focused on green tea. Some human health investigations have implied that black tea may possess potential antidiabetic effects, but less is known about their potential role and related [...] Read more.

The bioactivity of tea polysaccharides (TPs) has been widely reported, but studies to date have focused on green tea. Some human health investigations have implied that black tea may possess potential antidiabetic effects, but less is known about their potential role and related antidiabetic mechanism. The present study was, therefore, conducted to investigate the chemical properties and antidiabetic activity of TPs from black tea. Monosaccharide composition revealed that Alduronic acid (77.8 mol%) considerably predominated in the fraction. TP conformation analysis indicated that three components in TPs were all typical of high-branching structures. Oral administration of TPs could effectively alleviate fasting blood glucose in type 2 diabetes mellitus (T2D) mice, with the values 23.6 ± 1.42, 19.6 ± 2.25, and 16.4 ± 2.07 mmol/L in the 200, 400, and 800 mg/kg·BW groups, respectively. Among these TPs groups, the 800 mg/kg·BW groups significantly decreased by 37.88% when compared with the T2D+water group (p < 0.05). Further studies demonstrated that TP treatment upregulated the expression of p-Akt/p-PI3K (p < 0.001). Additionally, TP treatment significantly promoted glucose transporter protein 2 (GLUT2) translocation in the liver (p < 0.001). These findings suggest that TPs from black tea protect against T2D by activating PI3K/Akt/GLUT2 signaling and might serve as a novel therapeutic candidate for T2D. Full article

(This article belongs to the Special Issue Mechanisms of Dietary Plant Extracts in the Regulation of Metabolic Syndrome and Inflammatory Disorders (2nd Edition))

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26 pages, 2643 KiB

Open AccessEditor’s ChoiceReview

Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy

by Patrícia V. Almeida, Licínio M. Gando-Ferreira and Margarida J. Quina

Foods 2024, 13(12), 1873; https://doi.org/10.3390/foods13121873 - 14 Jun 2024

Cited by 7 | Viewed by 2509

Abstract

The tomato industry is a relevant socio-economic activity in the European Union, while it generates a large variety of residues. Tomatoes unfit for consumption, tomato peels, seeds, industrial pomace, and plants are examples of residues of this industry. Commonly, some of the residues [...] Read more.

The tomato industry is a relevant socio-economic activity in the European Union, while it generates a large variety of residues. Tomatoes unfit for consumption, tomato peels, seeds, industrial pomace, and plants are examples of residues of this industry. Commonly, some of the residues can be left in the field, composted, used for animal feeding, or valorized through anaerobic digestion. However, more economic value can be attributed to these residues if a biorefinery approach is applied. Indeed, many value-added compounds can be obtained by the integration of different processes while closing the carbon and nutrient loops. The extraction of bioactive compounds followed by anaerobic digestion and composting seems to be a viable proposal for a biorefinery approach. Thus, this study aims to review the biorefinery strategies for valorizing tomato residues, highlighting the main processes proposed. The recovery of lycopene, β-carotene, and phenolic compounds has been widely studied at the lab scale, while energy recovery has already been applied at the industrial scale. Although techno-economic analysis is scarce for tomato residue valorization processes, positive net present values (NPV) and low payback times (PBT) have been reported in the literature. Thus, more work comparing multiple extraction technologies and biorefinery strategies coupled with economic and environmental assessment should be performed to select the most promising management route for tomato residues. Full article

(This article belongs to the Special Issue The Assessment and Improvement of the Sustainability-Related Issues of Foods in a Circular Bioeconomy Context)

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22 pages, 1412 KiB

Open AccessEditor’s ChoiceArticle

Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility

by Mihaela Saracila, Arabela Elena Untea, Alexandra Gabriela Oancea, Iulia Varzaru and Petru Alexandru Vlaicu

Foods 2024, 13(12), 1856; https://doi.org/10.3390/foods13121856 - 13 Jun 2024

Cited by 16 | Viewed by 3002

Abstract

The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and [...] Read more.

The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and pomace of black chokeberry were assessed. Results showed that leaves had a higher content of polyphenols (61.06 mg GAE/g dw), flavonoids (8.47 mg QE/g), and tocopherols (1172.20 mg/kg) than fruit (27.99 mg GAE/g dw polyphenols, 5.23 mg QE/g flavonoids, 38.48 mg/kg tocopherols) and pomace (22.94 mg GAE/g dw polyphenols, 1.89 mg QE/g flavonoids and 157.19 mg/kg tocopherols), with superior in vitro antioxidant activity. Chlorogenic acids were the dominant phenolic compounds in black chokeberry undigested samples (2.713 mg/g in fruit, 17.954 mg/g in leaves, and 1.415 mg/g in pomace) but are poorly absorbed (bioaccessibility index in intestinal phase of 28.84% for fruit, 8.81% for leaves, and 31.90% for pomace). Hydroxybenzoic acids were highly stable in leaves and fruit during simulated digestion and had high bioaccessibility. In conclusion, residues from black chokeberry processing are also valuable sources of bioactive compounds, but the pomace had higher polyphenol bioaccessibility than leaves and might be a promising supplement for the food industry. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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17 pages, 633 KiB

Open AccessEditor’s ChoiceReview

Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health

by Tharuka Wijesekara, Edirisinghe Dewage Nalaka Sandun Abeyrathne and Dong Uk Ahn

Foods 2024, 13(12), 1853; https://doi.org/10.3390/foods13121853 - 13 Jun 2024

Cited by 20 | Viewed by 6303

Abstract

Bioactive peptides derived from both exogenous and endogenous origins have been studied extensively to use their beneficial effects in humans and animals. Bioactive peptides exhibit beneficial bodily functions and contribute to a healthy gastrointestinal system by influencing barrier functions, immune responses, and gut [...] Read more.

Bioactive peptides derived from both exogenous and endogenous origins have been studied extensively to use their beneficial effects in humans and animals. Bioactive peptides exhibit beneficial bodily functions and contribute to a healthy gastrointestinal system by influencing barrier functions, immune responses, and gut microbiota. Gut microbiota is a diverse microbial community that significantly influences the overall well-being and homeostasis of the body. Factors such as diet, age, lifestyle, medication, and environmental circumstances can affect the composition and diversity of the gut microbiota. The disturbances or imbalances in the gut microbiota have been associated with various health problems. The interplays between bioactive peptides and gut microbiota are not fully understood, but bioactive peptides hold promise as modulators of the gut microbiota to promote gut health. Almost all the bioactive research on human health, including the development of therapeutics and nutritional interventions, uses cell culture, even though their direct biofunctional activities can only occur when absorbed in the intestine and into the blood system. This review focuses on the current understanding of bioactive peptides in gut microbiota and their impact and mechanisms on gut and human health. The novelty of this review lies in its comprehensive analysis of the multifaceted interactions between bioactive peptides and gut microbiota, integrating knowledge from diverse disciplines between microbiology and nutrition. By elucidating the underlying mechanisms and identifying current research gaps, this review offers an outlook on the potential of bioactive peptides in promoting gut health and shaping future therapeutic and nutritional interventions. Full article

(This article belongs to the Special Issue Advances in Bioactive Compounds from Food on Human Health)

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20 pages, 349 KiB

Open AccessEditor’s ChoiceReview

Liposomes as Carriers of Bioactive Compounds in Human Nutrition

by Magdalena Rudzińska, Anna Grygier, Geoffrey Knight and Dominik Kmiecik

Foods 2024, 13(12), 1814; https://doi.org/10.3390/foods13121814 - 9 Jun 2024

Cited by 17 | Viewed by 7153

Abstract

This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual [...] Read more.

This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food. Full article

(This article belongs to the Special Issue Lipids in Plant Food: Extraction, Characteristic and Health Benefits)

16 pages, 983 KiB

Open AccessEditor’s ChoiceReview

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

by Monize Bürck, Sergiana dos Passos Ramos and Anna Rafaela Cavalcante Braga

Foods 2024, 13(12), 1811; https://doi.org/10.3390/foods13121811 - 8 Jun 2024

Cited by 8 | Viewed by 3487

Abstract

The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into [...] Read more.

The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications. Full article

(This article belongs to the Special Issue Impact of Processing on the Biological Effects of Bioactive Compounds in Food)

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17 pages, 4114 KiB

Open AccessEditor’s ChoiceReview

Morzeddhu: A Unique Example of a Traditional and Sustainable Typical Dish from Catanzaro

by Stefano Alcaro, Roberta Rocca, Maria Grazia Rotundo, Francesco Bianco and Luigi Scordamaglia

Foods 2024, 13(12), 1810; https://doi.org/10.3390/foods13121810 - 8 Jun 2024

Viewed by 2980

Abstract

“Morzeddhu” in the local dialect of Catanzaro (“Morzello” in Italian) is an official typical dish of the capital of the Calabria region. It is a peasant dish, almost unknown at an international level, that labels, in an extraordinary way, [...] Read more.

“Morzeddhu” in the local dialect of Catanzaro (“Morzello” in Italian) is an official typical dish of the capital of the Calabria region. It is a peasant dish, almost unknown at an international level, that labels, in an extraordinary way, the culinary identity of Catanzaro, a city founded around the X century. After America’s discovery, its preparation was optimized and definitively fixed. Its recipe is strictly based on a cow’s “fifth quarter” combined with spicy and typical Mediterranean vegetables. Remarkably, no pork meat is used, and when all traditional ingredients are included in the complex and quite long preparation of this special dish, it can deserve the title of “Illustrissimo”. This review provides a scientific description of Illustrissimo, emphasizing its unique properties and connection to the circular economy, food security, and the Mediterranean diet. We also highlight its unique quality compared to other alternatives through an analysis of their nutritional facts and bioactive compounds. Nutritionally, offal and fifth quarter components are a rich source of high-quality protein, with lower levels of total fat and saturated fatty acids compared to other meat cuts. In essence, this dish offers a great example of a high-quality yet affordable meal, aligning perfectly with a Mediterranean diet. Full article

(This article belongs to the Special Issue Future Perspectives and Challenges in Food Chemistry: Selected Papers from XIII Italian National Congress of Food Chemistry)

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15 pages, 299 KiB

Open AccessEditor’s ChoiceReview

Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health

by Nneka Ajomiwe, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh and Lovedeep Kaur

Foods 2024, 13(11), 1771; https://doi.org/10.3390/foods13111771 - 5 Jun 2024

Cited by 24 | Viewed by 28525

Abstract

This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional [...] Read more.

This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed. Full article

(This article belongs to the Special Issue Food Proteins: Processing, Interactions, Functionality and Bioavailability)

21 pages, 6679 KiB

Open AccessEditor’s ChoiceArticle

Comparison of the Lipid Composition of Milk Fat Globules in Goat (Capra hircus) Milk during Different Lactations and Human Milk

by Guangqin Liao, Tiancai Wang, Xiabing Li, Jingyi Gu, Qi Jia, Zishuang Wang, Houru Li, Yongzhong Qian and Jing Qiu

Foods 2024, 13(11), 1618; https://doi.org/10.3390/foods13111618 - 23 May 2024

Cited by 6 | Viewed by 2794

Abstract

Goat milk is considered the optimal substitute for human milk and is characterized by variations in the lipid composition of its fat globules across lactation phases. Therefore, the objective of this study was to thoroughly analyze the differences between goat milk during different [...] Read more.

Goat milk is considered the optimal substitute for human milk and is characterized by variations in the lipid composition of its fat globules across lactation phases. Therefore, the objective of this study was to thoroughly analyze the differences between goat milk during different lactations and human milk, aiming to offer scientific guidance for the production of functional dairy products. Compared with transitional and mature milk, the findings indicated that the total membrane protein content in goat colostrum exhibited greater similarity to that found in human milk. Additionally, goat milk exhibited higher milk fat globule size, as well as a higher total lipid and protein content than human milk. A total of 1461 lipid molecules across 61 subclasses were identified in goat milk and human milk. The contents of glycerides and glycerophospholipids were higher in goat colostrum, whereas sphingolipids and fatty acids were more abundant in human milk. Meanwhile, the compositions of lipid subclasses were inconsistent. There were 584 differentially expressed lipids identified between human and goat milk, including 47 subclasses that were primarily involved in the metabolism of glycerophospholipids, sphingolipids, and triglycerides. In summary, for both the membrane protein and the lipid composition, there were differences between the milk of different goat lactations and human milk. Full article

(This article belongs to the Section Dairy)

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25 pages, 667 KiB

Open AccessEditor’s ChoiceReview

Food Insecurity in Greece and across the Globe: A Narrative Literature Review

by Emmanouil Alexandros Fotakis, Ioanna Kontele, Milia Tzoutzou, Maria G. Grammatikopoulou, Eirini Arvanitaki, Theodoros N. Sergentanis, Konstantinos Kotrokois, Eleni Kornarou and Tonia Vassilakou

Foods 2024, 13(10), 1579; https://doi.org/10.3390/foods13101579 - 18 May 2024

Cited by 5 | Viewed by 4984

Abstract

Food insecurity comprises a major global public health threat, as its effects are detrimental to the mental, physical, and social aspects of the health and well-being of those experiencing it. We performed a narrative literature review on the magnitude of global food insecurity [...] Read more.

Food insecurity comprises a major global public health threat, as its effects are detrimental to the mental, physical, and social aspects of the health and well-being of those experiencing it. We performed a narrative literature review on the magnitude of global food insecurity with a special emphasis on Greece and analyzed the major factors driving food insecurity, taking into consideration also the effect of the COVID-19 pandemic. An electronic search of international literature was conducted in three databases. More than 900 million people worldwide experience severe food insecurity, with future projections showing increasing trends. Within Europe, Eastern and Southern European countries display the highest food insecurity prevalence rates, with Greece reporting a prevalence of moderate or severe food insecurity ranging between 6.6% and 8% for the period 2019–2022. Climate change, war, armed conflicts and economic crises are major underlying drivers of food insecurity. Amidst these drivers, the COVID-19 pandemic had a profound impact on food insecurity levels around the globe, through halting economic growth, disrupting food supply chains and increasing unemployment and poverty. Tackling food insecurity through addressing its key drivers is essential to any progress towards succeeding the Sustainable Development Goal of “Zero Hunger”. Full article

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

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17 pages, 2591 KiB

Open AccessEditor’s ChoiceArticle

Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice

by Wentao Zhang, Xuejie Li, Xuzeng Wang, He Li, Xiaojun Liao, Fei Lao, Jihong Wu and Jian Li

Foods 2024, 13(10), 1574; https://doi.org/10.3390/foods13101574 - 18 May 2024

Cited by 4 | Viewed by 1661

Abstract

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 [...] Read more.

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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18 pages, 1183 KiB

Open AccessEditor’s ChoiceArticle

Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters

by Beatriz Herranz, Carlos Romero, Inés Sánchez-Román, Mónica López-Torres, Agustín Viveros, Ignacio Arija, María Dolores Álvarez, Sonia de Pascual-Teresa and Susana Chamorro

Foods 2024, 13(10), 1553; https://doi.org/10.3390/foods13101553 - 16 May 2024

Cited by 15 | Viewed by 2823

Abstract

(1) Background: Grapes and their associated by-products (such as grape pomace, GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the inclusion of 50 g/kg [...] Read more.

(1) Background: Grapes and their associated by-products (such as grape pomace, GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the inclusion of 50 g/kg of GP in the diet of hens could enrich eggs with antioxidants and to study its effect on internal and external egg quality parameters. (2) Methods: A trial was conducted with two genetic lines of hens, which were fed either a control diet or a diet containing 50 g/kg of GP. Performance, internal and external egg quality, and egg yolk content of vitamins E and A and gallic acid were determined. (3) Results: In eggs laid by hens fed a GP diet, Haugh units and yolk color scores were enhanced, and eggshells became thinner, but without affecting the breaking strength. No dietary effect was observed on the vitamin contents of the yolk. A higher gallic acid content was observed in the yolks of eggs laid by hens fed the GP diet, suggesting that some dietary phenolic compounds could be transferred to the eggs. Hen genetics influenced egg weight, albumen Haugh units, shell thickness, and α- and γ-tocopherol concentration in yolks. (4) Conclusions: Dietary inclusion of GP improved the internal quality of eggs, enriching yolks with a phenolic compound but reducing shell thickness. Full article

(This article belongs to the Special Issue Circular Economy Approach to Produce Sustainable and Healthy Foods)

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26 pages, 6737 KiB

Open AccessEditor’s ChoiceArticle

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador

by Stefanie Streule, Susette Freimüller Leischtfeld, Karin Chatelain and Susanne Miescher Schwenninger

Foods 2024, 13(10), 1536; https://doi.org/10.3390/foods13101536 - 15 May 2024

Cited by 7 | Viewed by 2641

Abstract

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and [...] Read more.

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24–42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor. Full article

(This article belongs to the Special Issue Process Optimization and Quality Improvement of Fermented Foods and Beverages)

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23 pages, 1933 KiB

Open AccessEditor’s ChoiceSystematic Review

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

by Monica Laureati, Annalisa De Boni, Anna Saba, Elsa Lamy, Fabio Minervini, Amélia M. Delgado and Fiorella Sinesio

Foods 2024, 13(10), 1534; https://doi.org/10.3390/foods13101534 - 15 May 2024

Cited by 22 | Viewed by 6486

Abstract

This review article aims to provide an up-to-date overview of the main determinants of consumers’ acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product’s intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a [...] Read more.

This review article aims to provide an up-to-date overview of the main determinants of consumers’ acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product’s intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plant-based food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods. Full article

(This article belongs to the Special Issue Novel Foods: From Traditional Consumption to Innovative Food Sources and Production Processes for Safety, Quality and Consumer Acceptance of Future Foods)

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19 pages, 1909 KiB

Open AccessEditor’s ChoiceReview

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

by Jinrong Wang, Yonghui Li, Xiaona Guo, Kexue Zhu and Zijian Wu

Foods 2024, 13(10), 1507; https://doi.org/10.3390/foods13101507 - 13 May 2024

Cited by 19 | Viewed by 5905

Abstract

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these [...] Read more.

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch–gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted. Full article

(This article belongs to the Special Issue Cereal-Based Staple Foods: Processing, Quality and Health Benefits)

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