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Editor’s Choice Articles

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

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15 pages, 885 KiB  
Article
Proposal and Validation of a Measurement Scale of the Acceptance of Ultra-Processed Food Products
by Cristina Calvo-Porral, Sergio Rivaroli and Javier Orosa-González
Foods 2024, 13(10), 1481; https://doi.org/10.3390/foods13101481 - 10 May 2024
Cited by 4 | Viewed by 2639
Abstract
Today, there is an increasing consumption of ultra-processed food products (UPFs), while more healthy options are available; however, there is no scale available that can adequately measure this phenomenon. In this context, the present study aims to develop and validate a measurement scale [...] Read more.
Today, there is an increasing consumption of ultra-processed food products (UPFs), while more healthy options are available; however, there is no scale available that can adequately measure this phenomenon. In this context, the present study aims to develop and validate a measurement scale of the consumers’ acceptance of ultra-processed food products. Research data (n = 478) were analyzed using Exploratory Factor Analysis (EFA), followed by a Confirmatory Factor Analysis (CFA). The results confirm the validity of the proposed measurement scale comprising nine factors: the quality of ultra-processed food products, ability to save time, low affordable price, effortless preparation, convenience, hedonic nature, marketing strategies, satisfaction and purchase intention. The present study makes a noticeable contribution to food marketing, and food companies could consider these factors to design and commercialize ultra-processed foods. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—3rd Edition)
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28 pages, 1016 KiB  
Review
Advancements in Litchi chinensis Peel Processing: A Scientific Review of Drying, Extraction, and Isolation of Its Bioactive Compounds
by Christian Iván Cano-Gómez, Angel Josabad Alonso-Castro, Candy Carranza-Alvarez and Jorge E. Wong-Paz
Foods 2024, 13(10), 1461; https://doi.org/10.3390/foods13101461 - 9 May 2024
Cited by 7 | Viewed by 3468
Abstract
This article systematically reviews the advancements in processing litchi peel (Litchi chinensis), emphasizing drying, extraction, purification methods, and the potential of bioactive compounds obtained from litchi peel. This work also highlights the impact of various drying techniques on phytochemical profiles, focusing [...] Read more.
This article systematically reviews the advancements in processing litchi peel (Litchi chinensis), emphasizing drying, extraction, purification methods, and the potential of bioactive compounds obtained from litchi peel. This work also highlights the impact of various drying techniques on phytochemical profiles, focusing on how methods such as hot air and freeze-drying affect the preservation of bioactive compounds. The study delves into extraction methods, detailing how different solvents and techniques influence the efficiency of extracting bioactive compounds from litchi peel. Furthermore, the purification and characterization of active compounds, showcasing the role of chromatographic techniques in isolating specific bioactive molecules, is discussed. Biological properties and mechanisms of action, such as antioxidant, antihyperglycemic, cardioprotective, hepatoprotective, anti-atherosclerotic, and anticancer activities, are reviewed, providing insight into the potential health benefits of litchi peel compounds. This review highlights the importance of optimizing and selecting accurate drying and extraction methods to maximize the therapeutic effects of litchi peel and its bioactive compounds. This review also reveals the broad pharmacological potential of the isolated compounds, underscoring the need for further research to discover their specific actions and health benefits. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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27 pages, 2121 KiB  
Review
Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach
by Mafalda Silva, Ana Cristina Ramos, Fernando J. Lidon, Fernando H. Reboredo and Elsa M. Gonçalves
Foods 2024, 13(10), 1464; https://doi.org/10.3390/foods13101464 - 9 May 2024
Cited by 7 | Viewed by 5521
Abstract
Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a [...] Read more.
Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry. Full article
(This article belongs to the Special Issue Post-harvest Sustainable Strategies to Improve Agri-Foods Quality and Nutritional Value)
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22 pages, 1115 KiB  
Review
Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties
by Raffaella Colombo, Giulia Moretto, Vanessa Pellicorio and Adele Papetti
Foods 2024, 13(10), 1427; https://doi.org/10.3390/foods13101427 - 7 May 2024
Cited by 18 | Viewed by 4448
Abstract
Globe artichoke (Cynara cardunculus var. scolymus L.) is widely cultivated in the Mediterranean area and Italy is one of the largest producers. A great issue is represented by its high amount of by-product, mainly consisting of external bracts and stems, but also [...] Read more.
Globe artichoke (Cynara cardunculus var. scolymus L.) is widely cultivated in the Mediterranean area and Italy is one of the largest producers. A great issue is represented by its high amount of by-product, mainly consisting of external bracts and stems, but also of residual leaves, stalks, roots, and seeds. Artichoke by-products are rich in nutrients (carbohydrates and proteins) and bioactive compounds (polyphenols and terpenes) and represent potential ingredients for foodstuffs, functional foods, and food supplements, due to their functional and biological properties. In fact, artichoke by-products’ components exhibit many beneficial effects, such as dyspeptic, prebiotic, antioxidant, anti-inflammatory, antiglycative, antimicrobial, anticarcinogenic, and hypolipidemic properties. Therefore, they can be considered potential food ingredients useful in reducing the risk of developing metabolic and age-related disorders. This work summarizes the economic and environmental impact of the recovery and valorization of artichoke by-products, focusing on rheological, physical, and biological properties of the different components present in each by-product and their different food applications. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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16 pages, 1465 KiB  
Article
Influence of Casting Variables on Release Kinetics of Orally Disintegrating Film
by Jang-Ho Shin and Jung-Ah Han
Foods 2024, 13(9), 1418; https://doi.org/10.3390/foods13091418 - 5 May 2024
Cited by 5 | Viewed by 1860
Abstract
As a new form for supplying vitamin C, orally disintegrating films (ODFs) were developed C based on hyaluronic acid (HA) under varying casting conditions and the properties were analyzed. The films with different thicknesses (2, 3, and 8 mm, for CT2, CT4, and [...] Read more.
As a new form for supplying vitamin C, orally disintegrating films (ODFs) were developed C based on hyaluronic acid (HA) under varying casting conditions and the properties were analyzed. The films with different thicknesses (2, 3, and 8 mm, for CT2, CT4, and CT8, respectively) were produced by adjustments made to casting height. Two types of 8 mm thick ODFs produced by single or double casting (4 + 4 mm for CTD4+4) methods were also compared. As film thickness increased, water vapor permeability and tensile strength also increased. Even at equal thickness, manufacturing with double casting exhibited a stronger texture and reduced disintegration compared to single casting. All ODFs met the World Health Organization’s recommended daily vitamin C intake (45 mg/day) with a single sheet. Films showed over 80% dissolution in various solvents, adhering to the Hixson–Crowell cube root law, indicating vitamin C release occurred via porous penetration of the eluate. For CT2, CT4, and CTD4+4, vitamin C release was primarily governed by diffusion within the gel matrix and HA erosion. However, for CT8, HA erosion-induced release somewhat dominated. Based on the sensory test, it seems desirable to adjust the thickness of the film to 2 or 4 mm, because a thickness greater than that increased the foreign body sensation due to prolonged residence in the oral cavity. Full article
(This article belongs to the Section Food Engineering and Technology)
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23 pages, 736 KiB  
Review
Nutritional Quality and Socio-Ecological Benefits of Mare Milk Produced under Grazing Management
by Ana Blanco-Doval, Luis Javier R. Barron and Noelia Aldai
Foods 2024, 13(9), 1412; https://doi.org/10.3390/foods13091412 - 4 May 2024
Cited by 5 | Viewed by 4147
Abstract
This review discusses the scientific evidence that supports the nutritional value of mare milk and how its properties are essentially achieved when mares are managed under grazing conditions. Mare milk’s similarity with the chemical composition of human milk makes this food and its [...] Read more.
This review discusses the scientific evidence that supports the nutritional value of mare milk and how its properties are essentially achieved when mares are managed under grazing conditions. Mare milk’s similarity with the chemical composition of human milk makes this food and its derived products not only suitable for human consumption but also an interesting food regarding human health. The contribution of horse breeding under grazing management to other socio-ecological benefits generated by equine farms is also highlighted. Both the high added value of mare milk and the socio-ecological benefits derived from pasture-based systems could be explored to improve the performance of equine farms located in arid and semi-arid areas or in regions with moderately harsh environmental conditions as equids have a strong adaptation capacity. Full article
(This article belongs to the Special Issue Food from Equids: Production, Quality, Promotion, and Commercialization)
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19 pages, 2731 KiB  
Article
Enhancing Cutin Extraction Efficiency from Industrially Derived Tomato Processing Residues by High-Pressure Homogenization
by Elham Eslami, Francesco Donsì, Giovanna Ferrari and Gianpiero Pataro
Foods 2024, 13(9), 1415; https://doi.org/10.3390/foods13091415 - 4 May 2024
Cited by 2 | Viewed by 3094
Abstract
This study primarily aimed to enhance the extraction of cutin from industrial tomato peel residues. Initially, the conventional extraction process was optimized using response surface methodology (RSM). Subsequently, high-pressure homogenization (HPH) was introduced to improve extraction efficiency and sustainability. The optimization process focused [...] Read more.
This study primarily aimed to enhance the extraction of cutin from industrial tomato peel residues. Initially, the conventional extraction process was optimized using response surface methodology (RSM). Subsequently, high-pressure homogenization (HPH) was introduced to improve extraction efficiency and sustainability. The optimization process focused on determining the optimal conditions for conventional extraction via chemical hydrolysis, including temperature (100–130 °C), time (15–120 min), and NaOH concentration (1–3%). The optimized conditions, determined as 130 °C, 120 min, and 3% NaOH solution, yielded a maximum cutin extraction of 32.5%. Furthermore, the results indicated that applying HPH pre-treatment to tomato peels before alkaline hydrolysis significantly increased the cutin extraction yield, reaching 46.1%. This represents an approximately 42% increase compared to the conventional process. Importantly, HPH pre-treatment enabled cutin extraction under milder conditions using a 2% NaOH solution, reducing NaOH usage by 33%, while still achieving a substantial cutin yield of 45.6%. FT-IR analysis confirmed that cutin obtained via both conventional and HPH-assisted extraction exhibited similar chemical structures, indicating that the main chemical groups and structure of cutin remained unaltered by HPH treatment. Furthermore, cutin extracts from both conventional and HPH-assisted extraction demonstrated thermal stability up to approximately 200 °C, with less than 5% weight loss according to TGA analysis. These findings underscore the potential of HPH technology to significantly enhance cutin extraction yield from tomato peel residues while utilizing milder chemical hydrolysis conditions, thereby promoting a more sustainable and efficient cutin extraction process. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Food Waste and Byproduct Valorization”)
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19 pages, 3281 KiB  
Article
Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach
by George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou and Petros Taoukis
Foods 2024, 13(9), 1410; https://doi.org/10.3390/foods13091410 - 3 May 2024
Cited by 2 | Viewed by 1875
Abstract
This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of [...] Read more.
This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity (aw = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU/g for the untreated samples vs. 5.1 logCFU/g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue. Full article
(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)
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19 pages, 6007 KiB  
Communication
Fabrication of Magnetic Molecularly Imprinted Polymers for Selective Extraction of Dibutyl Phthalates in Food Matrices
by Lina Li, Yunzhu Lu, Chengtao Wang and Lei Cheng
Foods 2024, 13(9), 1397; https://doi.org/10.3390/foods13091397 - 1 May 2024
Cited by 8 | Viewed by 2420
Abstract
In this study, a novel magnetic molecularly imprinted polymeric material (Fe3O4@MOF@MIP-160) with a metal-organic backbone (Fe3O4@MOF) carrier was prepared using dibutyl phthalate (DBP) as a template. The material can be used for the efficient, rapid, [...] Read more.
In this study, a novel magnetic molecularly imprinted polymeric material (Fe3O4@MOF@MIP-160) with a metal-organic backbone (Fe3O4@MOF) carrier was prepared using dibutyl phthalate (DBP) as a template. The material can be used for the efficient, rapid, and selective extraction of trace amounts of phthalic acid esters (PAEs) in food and can detect them via gas chromatography-mass spectrometry (GC-MS). The synthesis conditions of the materials were optimized to prepare the Fe3O4@MOF@MIP160 with the highest adsorption performance. Transmission electron microscopy (TEM), Fourier Transform Infrared Spectra (FT-IR), Vibration Sample Magnetic (VSM), and the Brunauer–Emmett–Teller (BET) method were used to characterize the materials. Compared with Fe3O4@MOF and the magnetic non-imprinted polymeric material (Fe3O4@MOF@NIP), Fe3O4@MOF@MIP-160 possesses the advantages of easy and rapid manipulation of magnetic materials, the advantages of high specific surface area and the stability of metal–organic frameworks, and the advantages of high selectivity of molecularly imprinted polymers. Fe3O4@MOF@MIP-160 has good recognition and adsorption capacity for di-butyl phthalate (DBP) and diethylhexyl phthalate (DEHP): the adsorption capacity for DBP and DEHP is 260 mg·g−1 and 240.2 mg·g−1, and the adsorption rate is fast (reaching equilibrium in about 20 min). Additionally, Fe3O4@MOF@MIP160 could be recycled six times, making it cost-effective, easy to operate, and time-saving as compared to traditional solid-phase extraction materials. The phthalate ester content in drinking water, fruit juice, and white wine was analyzed, with recoveries ranging from 70.3% to 100.7%. This proved that Fe3O4@MOF@MIP160 was suitable for detecting and removing PAEs from food matrices. Full article
(This article belongs to the Section Food Analytical Methods)
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14 pages, 3488 KiB  
Article
Combined Effect of an Active AgIon® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef
by Dimitrios Komodromos, Daniel Sergelidis, Ioannis Amvrosiadis and Michael G. Kontominas
Foods 2024, 13(9), 1387; https://doi.org/10.3390/foods13091387 - 30 Apr 2024
Cited by 4 | Viewed by 1911
Abstract
In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to [...] Read more.
In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to 10 days of storage. The microbiological data indicated that the C and chitosan coating plus absorbent pad (CZ) treatments were the most efficient in reducing total viable counts (TVC) by 4.09 and 3.53 log cfu/g compared to the control W and Z treatments on day 4 of storage (p < 0.05). An analogous reduction in the counts of the other microbial groups monitored was recorded. pH values were ca. 5.7 for treatments W and Z and 5.45 for treatments C and CZ on day 4 of storage (p < 0.05). The total volatile basic nitrogen (TVB-N) values remained <20 mg/100 g for all treatments on day 4 and for treatments C and CZ on day 10 of storage. The total color difference values decreased (p < 0.05) during storage for treatments W and Z, but remained constant for treatments C and CZ. Based on sensory, microbiological and physico-chemical data, beef shelf life was ca ^# + 3 days for samples W and Z and at least 10 + 3 days for samples C and CZ. Between the two antimicrobial treatments, chitosan was considerably more effective than the AgIon® antimicrobial absorbent pad, which showed practically no antimicrobial activity in direct contact with beef meat. Full article
(This article belongs to the Section Food Packaging and Preservation)
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17 pages, 603 KiB  
Article
Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance
by Vladimir S. Kurćubić, Steva Lević, Vlada Pavlović, Ružica Mihailović, Aleksandra Nikolić, Mirjana Lukić, Jelena Jovanović, Bojana Danilović, Mira Milinković, Fatih Oz, Volker Heinz and Igor Tomasevic
Foods 2024, 13(9), 1381; https://doi.org/10.3390/foods13091381 - 30 Apr 2024
Cited by 3 | Viewed by 2327
Abstract
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased [...] Read more.
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical–chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim “reduced amount of Na”. A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese. Full article
(This article belongs to the Special Issue Salt Reducing Strategies in Food Production)
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17 pages, 2843 KiB  
Article
Efficient Anthocyanin Recovery from Black Bean Hulls Using Eutectic Mixtures: A Sustainable Approach for Natural Dye Development
by Mayara Kuasnei, Laís Benvenutti, David Fernando dos Santos, Sandra Regina Salvador Ferreira, Vânia Zanella Pinto and Acácio Antonio Ferreira Zielinski
Foods 2024, 13(9), 1374; https://doi.org/10.3390/foods13091374 - 29 Apr 2024
Cited by 3 | Viewed by 1892
Abstract
There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with a eutectic mixture (choline chloride:citric acid (ChCl:Ca)). Ultrasound-assisted extraction (UAE) was employed [...] Read more.
There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with a eutectic mixture (choline chloride:citric acid (ChCl:Ca)). Ultrasound-assisted extraction (UAE) was employed and optimized in terms of temperature (30–70 °C), ultrasound power (150–450 W), and eutectic mixture concentration in water (1–9% (w/v)), resulting in an optimal condition of 66 °C, 420 W, and 8.2% (w/v), respectively. The main quantified anthocyanins were delphinidin-3-O-glycoside, petunidin-3-O-glycoside, and malvidin-3-O-glycoside. The half-life of the anthocyanins at 60 °C increased twelvefold in the eutectic mixture extract compared to the control, and when exposed to light, the half-life was 10 times longer, indicating greater resistance of anthocyanins in the extracted eutectic mixture. Additionally, the extracts were concentrated through centrifuge-assisted cryoconcentration, with the initial cycle almost double the extract value, making this result more favorable regarding green metrics. The first concentration cycle, which showed vibrant colors of anthocyanins, was selected to analyze the color change at different pH levels. In general, the technology that uses eutectic mixtures as water modifiers followed by cryoconcentration proved to be efficient for use as indicators in packaging, both in quantity and quality of anthocyanins. Full article
(This article belongs to the Special Issue Investigation of Biopolymers for Functional Food Packaging)
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19 pages, 3922 KiB  
Review
Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics
by Huipeng Zhu, Lu Wang, Xiaoyu Li, John Shi, Martin Scanlon, Sophia Xue, Matthew Nosworthy and Nazanin Vafaei
Foods 2024, 13(9), 1357; https://doi.org/10.3390/foods13091357 - 28 Apr 2024
Cited by 10 | Viewed by 3813
Abstract
The rapid growth of the global population has led to an unprecedented demand for dietary protein. Canola seeds, being a widely utilized oil resource, generate substantial meal by-products following oil extraction. Fortunately, canola meals are rich in protein. In this present review, foremost [...] Read more.
The rapid growth of the global population has led to an unprecedented demand for dietary protein. Canola seeds, being a widely utilized oil resource, generate substantial meal by-products following oil extraction. Fortunately, canola meals are rich in protein. In this present review, foremost attention is directed towards summarizing the characteristics of canola seed and canola seed protein. Afterwards, points of discussion related to pretreatment include an introduction to pulsed electric field treatment (PEF), microwave treatment (MC), and ultrasound treatment (UL). Then, the extraction method is illustrated, including alkaline extraction, isoelectric precipitation, acid precipitation, micellization (salt extraction), and dry fractionation and tribo-electrostatic separation. Finally, the structural complexity, physicochemical properties, and functional capabilities of rapeseed seeds, as well as the profound impact of various applications of rapeseed proteins, are elaborated. Through a narrative review of recent research findings, this paper aims to enhance a comprehensive understanding of the potential of canola seed protein as a valuable nutritional supplement, highlighting the pivotal role played by various extraction methods. Additionally, it sheds light on the broad spectrum of applications where canola protein demonstrates its versatility and indispensability as a resource. Full article
(This article belongs to the Special Issue Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II)
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15 pages, 5818 KiB  
Article
Antimicrobial Activity and Mechanisms of Punicalagin against Vibrio parahaemolyticus
by Hongli Liu, Wenxiu Zhu, Yue Zou and Xiaodong Xia
Foods 2024, 13(9), 1366; https://doi.org/10.3390/foods13091366 - 28 Apr 2024
Cited by 6 | Viewed by 2353
Abstract
This study sought to explore the antimicrobial activity of punicalagin against V. parahaemolyticus and its potential modes of action. V. parahaemolyticus ATCC 17802 and RIMD 2210633Sm were exposed to punicalagin, and the energy production, membrane potential, and envelope permeability, as well as [...] Read more.
This study sought to explore the antimicrobial activity of punicalagin against V. parahaemolyticus and its potential modes of action. V. parahaemolyticus ATCC 17802 and RIMD 2210633Sm were exposed to punicalagin, and the energy production, membrane potential, and envelope permeability, as well as the interaction with cell biomolecules, were measured using a variety of fluorescent probes combined with electrophoresis and Raman spectroscopy. Punicalagin treatment disrupted the envelope integrity and induced a decrease in intracellular ATP and pH. The uptake of 1-N-phenyl-naphtylamine (NPN) demonstrated that punicalagin weakened the outer membrane. Punicalagin damaged the cytoplasmic membrane, as indicated by the membrane depolarization and the leakage of intracellular potassium ions, proteins, and nucleic acids. Electronic microscopy observation visualized the cell damage caused by punicalagin. Further, gel electrophoresis coupled with the Raman spectrum assay revealed that punicalagin affected the protein expression of V. parahaemolyticus, and there was no effect on the integrity of genomic DNA. Therefore, the cell envelope and proteins of V. parahaemolyticus were the assailable targets of punicalagin treatment. These findings suggested that punicalagin may be promising as a natural bacteriostatic agent to control the growth of V. parahaemolyticus. Full article
(This article belongs to the Special Issue Novel Advancements in Food Bioactive Compounds for Controlling Foodborne Pathogens)
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14 pages, 55816 KiB  
Article
Cultivation of Bovine Mesenchymal Stem Cells on Plant-Based Scaffolds in a Macrofluidic Single-Use Bioreactor for Cultured Meat
by Gilad Gome, Benyamin Chak, Shadi Tawil, Dafna Shpatz, Jonathan Giron, Ilan Brajzblat, Chen Weizman, Andrey Grishko, Sharon Schlesinger and Oded Shoseyov
Foods 2024, 13(9), 1361; https://doi.org/10.3390/foods13091361 - 28 Apr 2024
Cited by 11 | Viewed by 4739
Abstract
Reducing production costs, known as scaling, is a significant obstacle in the advancement of cultivated meat. The cultivation process hinges on several key components, e.g., cells, media, scaffolds, and bioreactors. This study demonstrates an innovative approach, departing from traditional stainless steel or glass [...] Read more.
Reducing production costs, known as scaling, is a significant obstacle in the advancement of cultivated meat. The cultivation process hinges on several key components, e.g., cells, media, scaffolds, and bioreactors. This study demonstrates an innovative approach, departing from traditional stainless steel or glass bioreactors, by integrating food-grade plant-based scaffolds and thermoplastic film bioreactors. While thermoplastic films are commonly used for constructing fluidic systems, conventional welding methods are cost-prohibitive and lack rapid prototyping capabilities, thus inflating research and development expenses. The developed laser welding technique facilitates contamination-free and leakproof sealing of polyethylene films, enabling the efficient fabrication of macrofluidic systems with various designs and dimensions. By incorporating food-grade plant-based scaffolds, such as rice seeded with bovine mesenchymal stem cells, into these bioreactors, this study demonstrates sterile cell proliferation on scaffolds within macrofluidic systems. This approach not only reduces bioreactor prototyping and construction costs but also addresses the need for scalable solutions in both research and industrial settings. Integrating single-use bioreactors with minimal shear forces and incorporating macro carriers such as puffed rice may further enhance biomass production in a scaled-out model. The use of food-grade plant-based scaffolds aligns with sustainable practices in tissue engineering and cultured-meat production, emphasizing its suitability for diverse applications. Full article
(This article belongs to the Special Issue Recombinant Proteins for Food Applications)
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27 pages, 45608 KiB  
Article
Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating
by Gabriela Perković, Josipa Martinović, Gordana Šelo, Ana Bucić-Kojić, Mirela Planinić and Rita Ambrus
Foods 2024, 13(9), 1346; https://doi.org/10.3390/foods13091346 - 27 Apr 2024
Cited by 3 | Viewed by 2381
Abstract
Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilization of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biological activities of grape pomace extract (GPE) are [...] Read more.
Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilization of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biological activities of grape pomace extract (GPE) are diverse and depend on its bioavailability, which is influenced by processes in the digestive system. In this work, goat whey protein (GW) was used as the primary coating to protect the phenolic compounds of GPE during the spray drying process. In addition, trehalose (T), sucrose (S), xylose (X), and maltodextrin (MD) were added to the goat whey proteins as co-coatings and protein stabilizers. All spray drying experiments resulted in microcapsules (MC) with a high encapsulation efficiency (77.6–95.5%) and yield (91.5–99.0%) and almost 100% recovery of phenolic compounds during the release test. For o-coumaric acid, the GW-coated microcapsules (MC) showed a bioavailability index of up to 731.23%. A semi-crystalline structure and hydrophilicity were characteristics of the MC coated with 10% T, S, X, or 5% MD. GW alone or in combination with T, S, MD, or X proved to be a promising carrier for polyphenols from grape pomace extract and ensured good bioavailability of these natural antioxidants. Full article
(This article belongs to the Section Food Engineering and Technology)
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19 pages, 5508 KiB  
Article
Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying
by César Burgos-Díaz, Fernando Leal-Calderon, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Andrés Quiroz and Mariela Bustamante
Foods 2024, 13(9), 1326; https://doi.org/10.3390/foods13091326 - 26 Apr 2024
Cited by 6 | Viewed by 2993
Abstract
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate [...] Read more.
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein–fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage. Full article
(This article belongs to the Special Issue Fabrication and Characterization of Pickering, Nano-, and Double Emulsions and Their Applications in Food Technology)
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19 pages, 3230 KiB  
Article
Enhancing Mechanical Properties of Corn Bran Arabinoxylan Films for Sustainable Food Packaging
by Abdulrahman Alahmed and Senay Simsek
Foods 2024, 13(9), 1314; https://doi.org/10.3390/foods13091314 - 25 Apr 2024
Cited by 5 | Viewed by 2367
Abstract
Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran [...] Read more.
Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran coproducts of dry-milling (DCB), wet-milling (WCB), and dried distiller’s grains with solubles (DDGS) using an acid–alkali method. Packaging materials were produced using these AX extracts, each combined with laccase and sorbitol, forming the basis for three different films. These films were then modified by immersing the surface in a lipase–acetate solution. We evaluated their mechanical characteristics, including thickness, tensile properties, tear resistance, and puncture resistance. The thickness and tensile properties of the modified AX films derived from DCB and DDGS showed significant improvements (p < 0.05) compared to the unmodified AX films. In contrast, the modified AX films from WCB showed no significant changes (p > 0.05) in thickness and tensile properties compared to the unmodified WCB AX films. A significant increase in tear resistance (p < 0.05) was observed in all modified AX films after immersion in the lipase–acetate mixture. While puncture resistance was enhanced in the modified AX films, the improvement was not statistically significant (p > 0.05) compared to the unmodified films. The presence of hydroxyl (OH) and carbonyl (CO) groups on the surfaces of AX films from DCB and DDGS, modified by the lipase–acetate solution, suggests excellent biodegradability properties. The modification process positively affected the AX films, rendering them more bendable, flexible, and resistant to deformation when stretched, compared to the unmodified AX films. Full article
(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)
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20 pages, 4806 KiB  
Article
Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea
by Fuming Lin, Huini Wu, Zhaolong Li, Yan Huang, Xiying Lin, Chenxi Gao, Zhihui Wang, Wenquan Yu and Weijiang Sun
Foods 2024, 13(9), 1315; https://doi.org/10.3390/foods13091315 - 25 Apr 2024
Cited by 5 | Viewed by 2020
Abstract
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this [...] Read more.
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh leaves of RGT in spring were picked, and green-making (including shaking and spreading) and spreading (unshaken) were, respectively, applied after sun withering. Then, they were analyzed by GC-TOF-MS, which showed that the abundance of volatile compounds with flowery and fruity aromas, such as nerolidol, jasmine lactone, jasmone, indole, hexyl hexanoate, (E)-3-hexenyl butyrate and 1-hexyl acetate, in green-making leaves, was significantly higher than that in spreading leaves. Transcriptomic and proteomic studies showed that long-term mechanical injury and dehydration could activate the upregulated expression of genes related to the formation pathways of the aroma, but the regulation of protein expression was not completely consistent. Mechanical injury in the process of green-making was more conducive to the positive regulation of the allene oxide synthase (AOS) branch of the α-linolenic acid metabolism pathway, followed by the mevalonate (MVA) pathway of terpenoid backbone biosynthesis, thus promoting the synthesis of jasmonic acid derivatives and sesquiterpene products. Protein interaction analysis revealed that the key proteins of the synthesis pathway of jasmonic acid derivatives were acyl-CoA oxidase (ACX), enoyl-CoA hydratase (MFP2), OPC-8:0 CoA ligase 1 (OPCL1) and so on. This study provides a theoretical basis for the further explanation of the formation mechanism of the aroma substances in WRT during the manufacturing process. Full article
(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)
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39 pages, 6573 KiB  
Review
Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health
by Tabussam Tufail, Huma Bader Ul Ain, Jin Chen, Muhammad Safiullah Virk, Zahoor Ahmed, Jawad Ashraf, Noor Ul Ain Shahid and Bin Xu
Foods 2024, 13(9), 1305; https://doi.org/10.3390/foods13091305 - 24 Apr 2024
Cited by 19 | Viewed by 6408
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. [...] Read more.
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20–25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient. Full article
(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes: Second Edition)
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24 pages, 3923 KiB  
Article
High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad
by Ana C. Lopes, Rui P. Queirós, Rita S. Inácio, Carlos A. Pinto, Susana Casal, Ivonne Delgadillo and Jorge A. Saraiva
Foods 2024, 13(9), 1304; https://doi.org/10.3390/foods13091304 - 24 Apr 2024
Cited by 2 | Viewed by 2111
Abstract
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work [...] Read more.
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase (p < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively). Full article
(This article belongs to the Special Issue Novel High Pressure-Based Applications in Food Technology)
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17 pages, 7232 KiB  
Article
Dynamic In Vitro Gastric Digestion Behaviour of Commercial Infant Formulae Made with Cow, Goat and Sheep Milk
by Xuan Song, Xin Wang, Mengxiao Yang, Alejandra Acevedo-Fani, Harjinder Singh and Aiqian Ye
Foods 2024, 13(9), 1286; https://doi.org/10.3390/foods13091286 - 23 Apr 2024
Cited by 5 | Viewed by 1981
Abstract
There are a wide range of commercial infant formulae available on the market. These are made using milk from different species, such as goat, sheep, and cow. The different protein compositions of these milks and the process used during infant-formulae manufacture, such as [...] Read more.
There are a wide range of commercial infant formulae available on the market. These are made using milk from different species, such as goat, sheep, and cow. The different protein compositions of these milks and the process used during infant-formulae manufacture, such as heat treatment, may impact the digestion of nutrients. This study compared the effect of protein composition and heat treatment on the in vitro gastric digestion behaviour of commercial infant formulae made with cow, goat, and sheep milk using a dynamic infant human gastric simulator (IHGS). During the simulated dynamic gastric digestion, the goat milk infant formula (GIF) showed earlier signs of aggregate formation compared to cow milk infant formula (CIF) and sheep milk infant formula (SIF). In addition, the microstructures of GIF chyme showed fragmented and porous structures. On the contrary, CIF formed dense protein networks that trapped oil droplets, whereas SIF exhibited a microstructure of smooth oil droplets surrounded by fewer protein networks. The different aggregation behaviours and aggregate structures of the three infant-formulae chyme were related to their different protein compositions, especially the different casein compositions. Furthermore, the open fragile structure of GIF aggregates provided easier access to pepsin, allowing it to hydrolyse protein. The results from the present study provided some information to assist in understanding the coagulation and digestion behaviours of commercial infant formulae made from different species of milk. Full article
(This article belongs to the Special Issue Food Proteins from Animals and Plants: Structure, Functionality and Applications)
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22 pages, 3813 KiB  
Article
Volatile Profiling of Spirulina Food Supplements
by Aikaterina Paraskevopoulou, Triantafyllos Kaloudis, Anastasia Hiskia, Martin Steinhaus, Dimitra Dimotikali and Theodoros M. Triantis
Foods 2024, 13(8), 1257; https://doi.org/10.3390/foods13081257 - 19 Apr 2024
Cited by 15 | Viewed by 3559
Abstract
Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in commercial spirulina products, as they could influence sensory quality, various processes, and technological [...] Read more.
Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in commercial spirulina products, as they could influence sensory quality, various processes, and technological aspects. In this study, the volatile profiles of seventeen commercial spirulina food supplements were determined using headspace solid-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). The identification of volatile compounds was achieved using a workflow that combined data processing with software tools and reference databases, as well as retention indices (RI) and elution order data. A total of 128 VOCs were identified as belonging to chemical groups of alkanes (47.2%), ketones (25.7%), aldehydes (10.9%), alcohols (8.4%), furans (3.7%), alkenes (1.8%), esters (1.1%), pyrazines (0.8%), and other compounds (0.4%). Major volatiles among all samples were hydrocarbons, especially heptadecane and heptadec-8-ene, followed by ketones (i.e., 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one, β-ionone, 2,2,6-trimethylcyclohexan-1-one), aldehydes (i.e., hexanal), and the alcohol oct-1-en-3-ol. Several volatiles were found in spirulina dietary supplements for the first time, including 6,10-dimethylundeca-5,9-dien-2-one (geranylacetone), 6,10,14-trimethylpentadecan-2-one, hept-2-enal, octanal, nonanal, oct-2-en-1-ol, heptan-1-ol, nonan-1-ol, tetradec-9-en-1-ol, 4,4-dimethylcyclohex-2-en-1-ol, 2,6-diethylpyrazine, and 1-(2,5-dimethylfuran-3-yl) ethanone. The methodology used for VOC analysis ensured high accuracy, reliability, and confidence in compound identification. Results reveal a wide variety of volatiles in commercial spirulina products, with numerous newly discovered compounds, prompting further research on sensory quality and production methods. Full article
(This article belongs to the Special Issue Volatiles in Foods—Its Importance on Consumer Acceptance Volume II)
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19 pages, 1597 KiB  
Article
Precision Food Composition Data as a Tool to Decipher the Riddle of Ultra-Processed Foods and Nutritional Quality
by Antonis Vlassopoulos, Alexandra Katidi, Stamoulis Noutsos and Maria Kapsokefalou
Foods 2024, 13(8), 1259; https://doi.org/10.3390/foods13081259 - 19 Apr 2024
Cited by 2 | Viewed by 3733
Abstract
Background: Epidemiology supports a link between ultra-processed foods (UPFs) and health, mediated mainly through the clustering of foods with suboptimal nutrient profiles within UPFs. However, successful NOVA categorization requires access to a food’s ingredient list, which we hypothesized can impact both UPF identification [...] Read more.
Background: Epidemiology supports a link between ultra-processed foods (UPFs) and health, mediated mainly through the clustering of foods with suboptimal nutrient profiles within UPFs. However, successful NOVA categorization requires access to a food’s ingredient list, which we hypothesized can impact both UPF identification and the link between processing and composition. Methods: Foods (n = 4851) in the HelTH branded food composition database were classified as NOVA1-4, with or without using the ingredient lists (generic and branded approach, respectively), to identify differences in NOVA classification (chi-square test) and the estimated average nutritional composition of each NOVA group (Kruskal–Willis U test). Results: Using the ingredients list increased UPF identification by 30%. More than 30% of foods commonly assumed to be minimally processed (NOVA1-plain dairy, frozen vegetables, etc.) were reclassified as UPFs when using ingredient lists. These reclassified foods, however, had nutritional compositions comparable to NOVA1 foods and better than UPFs for energy, fat, sugars, and sodium (p < 0.001). In fact, UPFs did not show a uniform nutritional composition covering foods from Nutri-Score A (~10%) to Nutri-Score E (~20%). Conclusions: The assumption that all UPFs have the same unfavorable nutritional composition is challenged when NOVA is applied using the appropriate branded food composition database. Full article
(This article belongs to the Section Food Engineering and Technology)
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22 pages, 2637 KiB  
Article
A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage
by Daniel A. Alvarado-López, Sara Parralejo-Sanz, M. Gloria Lobo and M. Pilar Cano
Foods 2024, 13(8), 1237; https://doi.org/10.3390/foods13081237 - 18 Apr 2024
Cited by 3 | Viewed by 3713
Abstract
Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, [...] Read more.
Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential. Full article
(This article belongs to the Special Issue Extracts from Plant Foods: Biological Characterization and Application)
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15 pages, 2160 KiB  
Review
Research Progress on New Functions of Animal and Plant Proteins
by Hao Duan, Gaigai Liu, Duo Feng, Zhuoye Wang and Wenjie Yan
Foods 2024, 13(8), 1223; https://doi.org/10.3390/foods13081223 - 17 Apr 2024
Cited by 5 | Viewed by 4386
Abstract
Protein is composed of peptides, essential nutrients for human survival and health, and the easy absorption of peptides further promotes human health. According to the source of the protein, it can be divided into plants, animals, and micro-organisms, which have important physiological effects [...] Read more.
Protein is composed of peptides, essential nutrients for human survival and health, and the easy absorption of peptides further promotes human health. According to the source of the protein, it can be divided into plants, animals, and micro-organisms, which have important physiological effects on the health of the body, especially in enhancing immunity. The most widely used raw materials are animal protein and plant protein, and the protein composition formed by the two in a certain proportion is called “double protein”. In recent years, China’s State Administration for Market Regulation has issued an announcement on the “Implementation Rules for the Technical Evaluation of New Functions and Products of Health Foods (Trial)”, which provides application conditions and listing protection for the research and development of new functions of health foods. At present, some researchers and enterprises have begun to pay attention to the potential of animal and plant proteins to be used in new functions. In this article, the research progress of animal and plant proteins in the new functions of Chinese health food is reviewed in detail, and suggestions for future research on animal and plant proteins are put forward. Full article
(This article belongs to the Special Issue Food Proteins from Animals and Plants: Structure, Functionality and Applications)
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18 pages, 2937 KiB  
Article
Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds
by Zhenyuan Li, Fei Xiang, Xuegang Huang, Manzhu Liang, Sarina Ma, Karim Gafurov, Fengying Gu, Qin Guo and Qiang Wang
Foods 2024, 13(8), 1188; https://doi.org/10.3390/foods13081188 - 13 Apr 2024
Cited by 40 | Viewed by 6599
Abstract
Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison [...] Read more.
Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison of the raw material indicators, physicochemical properties, and processing characteristics of four edible and four oil sunflower seed varieties were investigated. The results showed that the engineering properties, texture characteristics, single-cell structure, and oil, protein, and starch granule distribution were different between edible and oil sunflower seeds. The composition of fatty acids and amino acids was different among edible, oil sunflower seeds and different varieties. The oleic acid (18.72~79.30%) and linoleic acid (10.11~51.72%) were the main fatty acids in sunflower seed oil, and in amino acid composition, the highest content was glutamic acid (8.88~11.86 g/100 g), followed by aspartic acid (3.92~4.86 g/100 g) and arginine (4.03~4.80 g/100 g). Sunflower meal proteins were dominated by 11S globulin and 2S albumin, and the secondary structure was dominated by β-folding, with -SH and S-S varying greatly among different varieties. Sunflower meal proteins vary widely in terms of functional properties among different varieties, and specialized quality screening was necessary. This study provided a reference and theoretical support for understanding sunflower seeds to further promote the processing and utilization of sunflower seeds. Full article
(This article belongs to the Special Issue Edible Oil: Processing, Safety and Sustainability)
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19 pages, 4888 KiB  
Article
Preparation, Characterization and Application of Active Food Packaging Films Based on Sodium Alginate and Twelve Varieties of Mandarin Peel Powder
by Dawei Yun and Jun Liu
Foods 2024, 13(8), 1174; https://doi.org/10.3390/foods13081174 - 12 Apr 2024
Cited by 9 | Viewed by 2799
Abstract
The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. [...] Read more.
The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. In this study, active food packaging films were prepared based on sodium alginate and twelve varieties of mandarin peel powder. The structures, properties, and corn oil packaging performance of the films were compared. Results showed that the twelve varieties of mandarin peel powder differed in pectin, lipid, protein, crude fiber, and total phenol contents. The prepared films all exhibited a yellow color, 117.73–152.45 μm thickness, 16.39–23.62% moisture content, 26.03–90.75° water contact angle, 5.38–8.31 × 10−11 g m−1 s−1 Pa−1 water vapor permeability, 5.26–12.91 × 10−20 m2 s−1 Pa−1 oxygen permeability, 4.87–7.90 MPa tensile strength, and 13.37–24.62% elongation at break. Notably, the films containing mandarin peel powder with high pectin and lipid contents showed high moisture/oxygen barrier ability and mechanical properties. The films containing mandarin peel powder with high total phenol content exhibited high antioxidant- and antimicrobial-releasing abilities and good performance in delaying corn oil oxidation. Overall, the results suggested that the films have good application potential in active food packaging. Full article
(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)
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19 pages, 1646 KiB  
Article
Chemical Profile and Biological Activities of Brassica rapa and Brassica napus Ex Situ Collection from Portugal
by Carmo Serrano, M. Conceição Oliveira, V. R. Lopes, Andreia Soares, Adriana K. Molina, Beatriz H. Paschoalinotto, Tânia C. S. P. Pires, Octávio Serra and Ana M. Barata
Foods 2024, 13(8), 1164; https://doi.org/10.3390/foods13081164 - 11 Apr 2024
Cited by 4 | Viewed by 3391
Abstract
This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The [...] Read more.
This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed that glucosamine, gluconasturtiin, and neoglucobrassin were the most abundant GLS in the extracts from the turnip accessions. Minor forms of GLS include gluconapoleiferin, glucobrassicanapin, glucoerucin, glucobrassin, and 4-hydroxyglucobrassin. Both species exhibited strong antioxidant activity, attributed to glucosinolates and phenolic compounds. The methanol extracts of Brassica rapa accessions were assessed against a panel of five Gram-negative bacteria (Enterobacter cloacae, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica serovar, and Yersinia enterocolitica) and three Gram-positive bacteria (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus). The extracts exhibited activity against S. enterica and S. aureus, and two showed inhibitory activity against E. coli and Y. enterocolitica. This study provides valuable insights into the chemical composition and biological properties of Brassica rapa and Brassica napus collections in Portugal. The selected accessions can constitute potential sources of natural antioxidants and bioactive compounds, which can be used in breeding programs and improving human health and to promote healthy food systems. Full article
(This article belongs to the Special Issue Food Bioactives: Extraction, Analytical Characterization, Encapsulation and Their Health Effects)
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21 pages, 1630 KiB  
Review
The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts
by Tharushi S. Shinali, Yiying Zhang, Moater Altaf, Assa Nsabiyeze, Zixin Han, Shuyuan Shi and Nan Shang
Foods 2024, 13(8), 1163; https://doi.org/10.3390/foods13081163 - 11 Apr 2024
Cited by 27 | Viewed by 6340
Abstract
The management of vegetable waste and byproducts is a global challenge in the agricultural industry. As a commonly consumed vegetable crop, cruciferous vegetables marked higher amounts of wastage during their supply chain processes, with a significant contribution from cabbage, cauliflower, and broccoli. Therefore, [...] Read more.
The management of vegetable waste and byproducts is a global challenge in the agricultural industry. As a commonly consumed vegetable crop, cruciferous vegetables marked higher amounts of wastage during their supply chain processes, with a significant contribution from cabbage, cauliflower, and broccoli. Therefore, the sustainable and resource-efficient utilization of discarded materials is crucial. This review explores potential applications of cruciferous vegetable waste and byproducts, spotlighting cabbage, cauliflower, and broccoli in food, medicinal, and other industries. Their significance of being utilized in value-added applications is addressed, emphasizing important biomolecules, technologies involved in the valorization process, and future aspects of practical applications. Cabbage, cauliflower, and broccoli generate waste and low-processing byproducts, including leaves, stems, stalks, and rot. Most of them contain high-value biomolecules, including bioactive proteins and phytochemicals, glucosinolates, flavonoids, anthocyanins, carotenoids, and tocopherols. Interestingly, isothiocyanates, derived from glucosinolates, exhibit strong anti-inflammatory and anticancer activity through various interactions with cellular molecules and the modulation of key signaling pathways in cells. Therefore, these cruciferous-based residues can be valorized efficiently through various innovative extraction and biotransformation techniques, as well as employing different biorefinery approaches. This not only minimizes environmental impact but also contributes to the development of high-value-added products for food, medicinal, and other related industries. Full article
(This article belongs to the Section Food Security and Sustainability)
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19 pages, 669 KiB  
Article
Pesticides and Polychlorinated Biphenyls in Milk and Dairy Products in Croatia: A Health Risk Assessment
by Maja Đokić, Tamara Nekić, Ivana Varenina, Ines Varga, Božica Solomun Kolanović, Marija Sedak, Bruno Čalopek, Darija Vratarić and Nina Bilandžić
Foods 2024, 13(8), 1155; https://doi.org/10.3390/foods13081155 - 10 Apr 2024
Cited by 4 | Viewed by 3110
Abstract
The aim of this study was to evaluate contamination levels and the frequency of detection of organochlorine (OCPs) and organophosphate pesticides (OPPs), pyrethroids, carbamates and polychlorinated biphenyls (seven PCB congeners) in a total of 534 samples of cow’s, sheep’s and goat’s milk and [...] Read more.
The aim of this study was to evaluate contamination levels and the frequency of detection of organochlorine (OCPs) and organophosphate pesticides (OPPs), pyrethroids, carbamates and polychlorinated biphenyls (seven PCB congeners) in a total of 534 samples of cow’s, sheep’s and goat’s milk and dairy products from Croatia. Concentrations above the limit of quantification (LOQ) were measured for fourteen OCPs, nine OPPs, six pyrethroids, one carbamate and PCBs with a total of 172 results, and no concentrations exceeded the maximal residue levels defined by the European Union. The mean concentrations of pesticides and the sum of seven PCBs were determined in the ranges 0.92–17.4 μg/kg and 1.38–2.74 μg/kg. Pesticides were quantified in 27% of samples, and seven PCBs were quantified in 5.23% of samples. Among the three pesticide groups, the highest numbers of quantified results were found for OCPs (12.1–20.8%). The highest frequencies of detection were found for the sum of 4,4’-dichlorodiphenyltrichloroethane and its isomers (DDTs), hexachlorobenzene and seven PCBs. The sum of seven PCBs was quantified within the range of 3.3–6.67% of samples per milk type and dairy products. Among the OPPs, the highest frequency of detection was found for chlorpyrifos in cow’s milk. Based on the estimated daily intakes, chronic risk characterisation showed no risk for adults or ten-year-old children for the consumption of cow’s milk and dairy products. Full article
(This article belongs to the Special Issue Food Contaminants and Human Health)
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15 pages, 2819 KiB  
Article
Active Films of Cassava Starch Incorporated with Carvacrol Nanocapsules
by Aline Krümmel, Carlos Henrique Pagno and Patrícia da Silva Malheiros
Foods 2024, 13(8), 1141; https://doi.org/10.3390/foods13081141 - 9 Apr 2024
Cited by 10 | Viewed by 2548
Abstract
The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with [...] Read more.
The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with carvacrol (CMNC) and assess their impact on the physical, mechanical, and barrier properties of the films, as well as their efficacy against foodborne pathogens. The addition of free carvacrol led to a reduction in mechanical properties due to its hydrophobic nature and limited interaction with the polymeric matrix. Conversely, CMNC enhanced elongation at break and reduced light transmission, with a more uniform distribution in the polymeric matrix. Films containing 8% carvacrol exhibited inhibitory effects against Salmonella and Listeria monocytogenes, further potentiated when encapsulated in chia mucilage nanocapsules. These findings suggest that such films hold promise as active packaging materials to inhibit bacterial growth, ensuring food safety and extending shelf life. Full article
(This article belongs to the Special Issue Application of Green Antibacterial Packaging Materials in Food Industry)
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16 pages, 3693 KiB  
Article
Chemical Composition and Geographic Variation of Cold Pressed Balanites aegyptiaca Kernel Oil
by Said El Harkaoui, Asma El Kaourat, Hanae El Monfalouti, Badr Eddine Kartah, Abdalbasit Adam Mariod, Zoubida Charrouf, Sascha Rohn, Stephan Drusch and Bertrand Matthäus
Foods 2024, 13(7), 1135; https://doi.org/10.3390/foods13071135 - 8 Apr 2024
Cited by 4 | Viewed by 2960
Abstract
With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a more important food [...] Read more.
With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a more important food source, particularly for its potential to yield edible oil. This study characterized Balanites kernel oil (BKO) as a promising oil source in arid regions, studying the influence of geographical origin and environmental factors. Moroccan and Sudanese BKO samples were analyzed and compared with Mauritanian BKO. In the fatty acid profile, unsaturated fatty acids constituted over 70% of the BKO profile, with a predominance of linoleic acid (Li), oleic acid (Ol), palmitic acid (Pa), and stearic acid (St). Consequently, the predominant triacylglycerols were PaLiLi, PaLiOl, LiLiOl, OlLiOl, and StLiOl. α-Tocopherol dominated the tocochromanol composition (324 to 607 mg/kg), followed by γ-tocopherol (120 to 226 mg/kg), constituting 90% of the total tocochromanols. The total phytosterol content in BKO ranged from 871 to 2218 mg/kg oil, with β-sitosterol dominating (58% to 74%). Principal Component Analysis revealed that the geographical origin significantly influences BKO composition, emphasizing environmental factors, particularly water deficit and/or temperatures. Notably, Moroccan BKO collected from an area characterized by high aridity and relatively low winter temperatures, showcased a unique profile in fatty acid, phytosterols, and tocochromanols. The valorization of BKO presents an opportunity for local agricultural development in arid regions and a role model for plant development and agricultural practices in other parts of the world. Full article
(This article belongs to the Special Issue Lipids in Plant Food: Extraction, Characteristic and Health Benefits)
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15 pages, 1498 KiB  
Article
Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread
by Nerea Fernández-Canto, María Belén García-Gómez, María Lourdes Vázquez-Odériz, Matilde Lombardero-Fernández, Santiago Pereira-Lorenzo, Ángel Cobos, Olga Díaz and María Ángeles Romero-Rodríguez
Foods 2024, 13(7), 1120; https://doi.org/10.3390/foods13071120 - 7 Apr 2024
Cited by 3 | Viewed by 2189
Abstract
A growing interest in the recovery and enhancement of crops, particularly local varieties such as ‘Caaveiro’ wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of ‘Caaveiro’ flour and breads protected [...] Read more.
A growing interest in the recovery and enhancement of crops, particularly local varieties such as ‘Caaveiro’ wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of ‘Caaveiro’ flour and breads protected by the PGI “Pan Galego,” employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers. Full article
(This article belongs to the Special Issue Functional Cereal Food: Properties, Functionality and Applications)
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17 pages, 1158 KiB  
Review
Clovamide and Its Derivatives—Bioactive Components of Theobroma cacao and Other Plants in the Context of Human Health
by Joanna Kolodziejczyk-Czepas
Foods 2024, 13(7), 1118; https://doi.org/10.3390/foods13071118 - 6 Apr 2024
Cited by 4 | Viewed by 3393
Abstract
Clovamide (N-caffeoyl-L-3,4-dihydroxyphenylalanine, N-caffeoyldopamine, N-caffeoyl-L-DOPA) is a derivative of caffeic acid, belonging to phenolamides (hydroxycinnamic acid amides). Despite a growing interest in the biological activity of natural polyphenolic substances, studies on the properties of clovamide and related compounds, their significance [...] Read more.
Clovamide (N-caffeoyl-L-3,4-dihydroxyphenylalanine, N-caffeoyldopamine, N-caffeoyl-L-DOPA) is a derivative of caffeic acid, belonging to phenolamides (hydroxycinnamic acid amides). Despite a growing interest in the biological activity of natural polyphenolic substances, studies on the properties of clovamide and related compounds, their significance as bioactive components of the diet, as well as their effects on human health are a relatively new research trend. On the other hand, in vitro and in vivo evidence indicates the considerable potential of these substances in the context of maintaining human health or using them as pharmacophores. The name “clovamide” directly derives from red clover (Trifolium pratense L.), being the first identified source of this compound. In the human diet, clovamides are mainly present in chocolate and other cocoa-containing products. Furthermore, their occurrence in some medicinal plants has also been confirmed. The literature reports deal with the antioxidant, anti-inflammatory, neuroprotective, antiplatelet/antithrombotic and anticancer properties of clovamide-type compounds. This narrative review summarizes the available data on the biological activity of clovamides and their potential health-supporting properties, including prospects for the use of these compounds for therapeutic purposes. Full article
(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)
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15 pages, 1800 KiB  
Review
Mitigation of Mycotoxins in Food—Is It Possible?
by Eliana Badiale Furlong, Jaqueline Garda Buffon, Maristela Barnes Cerqueira and Larine Kupski
Foods 2024, 13(7), 1112; https://doi.org/10.3390/foods13071112 - 5 Apr 2024
Cited by 15 | Viewed by 3265
Abstract
Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and abiotic [...] Read more.
Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and abiotic variables. Microorganisms are inactivated along the food chain, but mycotoxins have stable structures and remain in ready-to-eat food. The most prevalent mycotoxins in food, which are aflatoxins, fumonisins, ochratoxin A, patulin, tenuazonic acid, trichothecenes and zearalenone, have maximum tolerable limits (MTLs) defined as ppb and ppt by official organizations. The chronic and acute toxicities of mycotoxins and their stability are different in a chemical family. This critical review aims to discuss promising scientific research that successfully mitigated levels of mycotoxins and focus the results of our research group on this issue. It highlights the application of natural antifungal compounds, combinations of management, processing parameters and emergent technologies, and their role in reducing the levels and bioaccessibility. Despite good crop management and processing practices, total decontamination is almost impossible. Experimental evidence has shown that exposure to mycotoxins may be mitigated. However, multidisciplinary efforts need to be made to improve the applicability of successful techniques in the food supply chain to avoid mycotoxins’ impact on global food insecurity. Full article
(This article belongs to the Special Issue Recent Advances in the Mitigation of Mycotoxin Contamination in Food Products)
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28 pages, 5876 KiB  
Article
The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder
by Marta B. López-Parra, Irene Gómez-Domínguez, Maite Iriondo-DeHond, Esther Villamediana Merino, Vanesa Sánchez-Martín, Jose A. Mendiola, Amaia Iriondo-DeHond and Maria Dolores del Castillo
Foods 2024, 13(7), 1114; https://doi.org/10.3390/foods13071114 - 5 Apr 2024
Cited by 9 | Viewed by 5432
Abstract
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant [...] Read more.
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments. Full article
(This article belongs to the Special Issue Anti-inflammatory and Antioxidant Effects of Plant Foods)
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16 pages, 2936 KiB  
Article
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation
by Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Guido Flamini, Giulio Scappaticci, Andrea Marianelli and Angela Zinnai
Foods 2024, 13(7), 1108; https://doi.org/10.3390/foods13071108 - 4 Apr 2024
Cited by 6 | Viewed by 3339
Abstract
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an [...] Read more.
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an antiseptic and antioxidant. However, its excessive use has raised health concerns. Regulatory guidelines, including Council Regulation (EC) N° 1493/1999 and Commission Regulation (EC) No 1622/2000, dictate SO2 concentrations in wines. The increasing demand for natural preservatives is driving the search for alternatives, with natural plant extracts, rich in phenolic compounds, emerging as promising substitutes. In this context, Bioma Company has proposed alternative additives deriving from vineyard waste to replace SO2 during winemaking. Thus, the aim of the present work was to compare the compositional characteristics between the product obtained with the alternative vinification and the traditional one during the winemaking, as well as the aroma compositions of the final wines. After a year of experimentation, the wines produced with Bioma products showed compositional characteristics comparable to their traditional counterparts. Notably, these wines comply with current legislation, with significantly reduced total sulphur content, allowing their designation as “without added sulphites”. Bioma products emerge as potential catalysts for sustainable and health-conscious winemaking practices, reshaping the landscape of the industry. Full article
(This article belongs to the Special Issue Effect of Different Winemaking Processes on Quality and Composition of Wines)
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27 pages, 708 KiB  
Review
The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies
by María Dolores Suárez-Medina, María Isabel Sáez-Casado, Tomás Martínez-Moya and Miguel Ángel Rincón-Cervera
Foods 2024, 13(7), 1097; https://doi.org/10.3390/foods13071097 - 3 Apr 2024
Cited by 19 | Viewed by 5206
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the [...] Read more.
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint. Full article
(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)
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18 pages, 10199 KiB  
Article
Structural, Thermal, Pasting and Digestion Properties of Starches from Developing Root Tubers of Sweet Potato
by Hao Wang, Yuanhao Feng, Ke Guo, Laiquan Shi, Xin Xu and Cunxu Wei
Foods 2024, 13(7), 1103; https://doi.org/10.3390/foods13071103 - 3 Apr 2024
Cited by 7 | Viewed by 2170
Abstract
Three sweet potato varieties with white-, yellow- and purple-fleshed root tubers were harvested at 100, 120, 140 and 160 days after planting (DAP). Their starch structural, thermal, pasting and digestion properties were measured to reveal the influences of harvesting dates on the physicochemical [...] Read more.
Three sweet potato varieties with white-, yellow- and purple-fleshed root tubers were harvested at 100, 120, 140 and 160 days after planting (DAP). Their starch structural, thermal, pasting and digestion properties were measured to reveal the influences of harvesting dates on the physicochemical properties of sweet potato root tuber starch. Though starches from different varieties displayed some differences in physicochemical properties due to their different genetic backgrounds, they were influenced by harvesting date in similar ways. Starches isolated from root tubers at 100 and 160 DAP exhibited lower granule sizes than those at 120 and 140 DAP. The amylose content was higher in root tubers at 100 and 120 DAP than at 140 and 160 DAP. Starches from root tubers at 100 DAP exhibited CA-type X-ray diffraction patterns, and then the B-type crystallinity gradually increased at later harvesting dates. The different harvesting dates had no significant effects on the short-ranged ordered structure and lamellar thickness of starch, but the lamellar peak intensity decreased significantly at later harvesting dates. Starch had a lower gelatinization temperature and a wider gelatinization temperature range in root tubers at 140 and 160 DAP than at 100 and 120 DAP. The higher peak viscosity and lower pasting temperature were associated with the late harvesting date. The digestion of starch had slight differences among root tubers at different harvesting dates. The harvesting dates of root tubers played more important roles in starch properties than the variety. This study would be helpful for breeders, farmers and sweet potato starch users. Full article
(This article belongs to the Special Issue Starch and Food Processing: Structure, Functionality and Nutrition)
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18 pages, 23871 KiB  
Article
Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation
by Mingrui Li, Zhikun Yang, Xiaodong Zhai, Zhihua Li, Xiaowei Huang, Jiyong Shi, Xiaobo Zou and Guanhua Lv
Foods 2024, 13(7), 1102; https://doi.org/10.3390/foods13071102 - 3 Apr 2024
Cited by 8 | Viewed by 1856
Abstract
In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and [...] Read more.
In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation. Full article
(This article belongs to the Section Food Packaging and Preservation)
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21 pages, 1070 KiB  
Article
Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance
by Emanuele Spada, Rachele De Cianni, Giuseppe Di Vita and Teresina Mancuso
Foods 2024, 13(7), 1092; https://doi.org/10.3390/foods13071092 - 2 Apr 2024
Cited by 7 | Viewed by 3037
Abstract
The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological [...] Read more.
The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers’ perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers’ perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations. Full article
(This article belongs to the Section Food Packaging and Preservation)
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20 pages, 2404 KiB  
Article
The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis)
by Ting-Yu Hsu, Kai-Min Yang, Yi-Chan Chiang, Li-Yun Lin and Po-Yuan Chiang
Foods 2024, 13(7), 1093; https://doi.org/10.3390/foods13071093 - 2 Apr 2024
Cited by 8 | Viewed by 2799
Abstract
Oranges contain many natural active chemicals, organic acids, and polysaccharides. Aging processing is commonly used to modify the color, quality, functional components, and stability of fruits. This study assesses the preparation of aging black oranges using various pre-treatments and solid fermentation. Oranges were [...] Read more.
Oranges contain many natural active chemicals, organic acids, and polysaccharides. Aging processing is commonly used to modify the color, quality, functional components, and stability of fruits. This study assesses the preparation of aging black oranges using various pre-treatments and solid fermentation. Oranges were aged for six weeks in fresh, non-blanching, blanching, and hot air-assisted aging cycle (AA) groups. The oranges’ shrinkage ratio, color difference values, and soluble solids content changed significantly (p < 0.05). Principal component analysis indicated that aging fermentation treatment accelerated glycolysis and increased the ratio of reducing sugars. The enhanced browning can be associated with the oxidation of ascorbic acid (0.66–0.47 mg/g) and the formation of 5-hydroxymethylfurfural (5-HMF) (0.09 mg/g). Furthermore, the presence of free polyphenols led to an increase in the total polyphenol and total flavonoid content. It also had a synergistic effect with 5-HMF in increasing the 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging capacity and ferric ion-reducing antioxidant power (p < 0.05). AA had superior α-glucosidase inhibitory ability increasing from 67.31 to 80.48%. It also reduced the development time by 33%. Therefore, aging technology can enhance the bioactive compounds in oranges and provide a reference for future whole-fruit aging fermentation and health product creation. Full article
(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds and Nutritional Value)
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18 pages, 3043 KiB  
Article
Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids
by Maria A. Madina, Eduardo Grimaldo, Leif Grimsmo, Bendik Toldnes, Rasa Slizyte, Ana Karina Carvajal, Marte Schei, Merethe Selnes and Eva Falch
Foods 2024, 13(7), 1094; https://doi.org/10.3390/foods13071094 - 2 Apr 2024
Cited by 3 | Viewed by 3313
Abstract
This study investigates the use of untapped mesopelagic species as a source of long-chain polyunsaturated omega-3 fatty acids (LC n-3 PUFAs) to meet the growing demand. The challenges faced by commercial fishing vessels, such as varying catch rates and species distribution affecting lipid [...] Read more.
This study investigates the use of untapped mesopelagic species as a source of long-chain polyunsaturated omega-3 fatty acids (LC n-3 PUFAs) to meet the growing demand. The challenges faced by commercial fishing vessels, such as varying catch rates and species distribution affecting lipid levels, are addressed. Marine oils were produced post-catch using thermal separation and enzymatic hydrolysis during four commercial cruises, screening approximately 20,000 kg of mixed mesopelagic species. Maurolicus muelleri and Benthosema glaciale were the dominant species in the catch, while krill was the primary bycatch. The lipid composition varied, with B. glaciale having a higher prevalence of wax esters, while triacylglycerols and phospholipids were more predominant in the other species. LC n-3 PUFAs ranged from 19% to 44% of lipids, with an average EPA + DHA content of 202 mg/g of oil. Both processing methods achieved oil recoveries of over 90%. Estimates indicate that the mesopelagic biomass in the Northeast Atlantic could supply annual recommended levels of EPA + DHA to 1.5 million people, promoting healthy heart and brain functions. These findings offer valuable insights for considering mesopelagic species as a potential source of dietary marine lipids, laying the groundwork for further research and innovation in processing and obtaining valuable compounds from such species. Full article
(This article belongs to the Special Issue Physico-Chemical Properties and Nutrition of Marine Lipids)
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29 pages, 790 KiB  
Review
Digital Traceability in Agri-Food Supply Chains: A Comparative Analysis of OECD Member Countries
by Sylvain Charlebois, Noor Latif, Ibrahim Ilahi, Bibhuti Sarker, Janet Music and Janele Vezeau
Foods 2024, 13(7), 1075; https://doi.org/10.3390/foods13071075 - 1 Apr 2024
Cited by 17 | Viewed by 13037
Abstract
In an era marked by globalization and rapid technological advancements, the agri-food sector confronts both unprecedented challenges and opportunities. Among these, digital traceability systems have emerged as pivotal in enhancing operational efficiencies, ensuring food safety, and promoting transparency throughout the supply chain. This [...] Read more.
In an era marked by globalization and rapid technological advancements, the agri-food sector confronts both unprecedented challenges and opportunities. Among these, digital traceability systems have emerged as pivotal in enhancing operational efficiencies, ensuring food safety, and promoting transparency throughout the supply chain. This study presents a comparative analysis of digital traceability adoption and its impact across member countries of the Organization for Economic Co-operation and Development (OECD). By utilizing a multidimensional analytical framework, this study investigates national regulations, legal frameworks, and key food commodities affected by digital traceability implementations. It systematically assesses the efficacy of these systems in meeting consumer transparency expectations, regulatory compliance, and the overarching goal of sustainable agri-food supply chains. Through case studies and empirical evidence, the paper elucidates the complex interplay between technological innovation and regulatory environments, offering insights into best practices and potential integration barriers. Ultimately, this comprehensive investigation contributes to the scholarly discourse on digital traceability, providing actionable recommendations for policymakers, industry stakeholders, and academia to navigate the complexities of modern agri-food systems. Full article
(This article belongs to the Section Food Quality and Safety)
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30 pages, 652 KiB  
Review
There’s Something in What We Eat: An Overview on the Extraction Techniques and Chromatographic Analysis for PFAS Identification in Agri-Food Products
by Alessia Iannone, Fabiana Carriera, Sergio Passarella, Alessandra Fratianni and Pasquale Avino
Foods 2024, 13(7), 1085; https://doi.org/10.3390/foods13071085 - 1 Apr 2024
Cited by 7 | Viewed by 4658
Abstract
Per- and polyfluorinated alkyl substances (PFASs) are a group of anthropogenic chemicals used in a range of industrial processes and consumer products. Recently, their ubiquitous presence in the environment as well as their toxicological effects in humans have gained relevant attention. Although the [...] Read more.
Per- and polyfluorinated alkyl substances (PFASs) are a group of anthropogenic chemicals used in a range of industrial processes and consumer products. Recently, their ubiquitous presence in the environment as well as their toxicological effects in humans have gained relevant attention. Although the occurrence of PFASs is widely investigated in scientific community, the standardization of analytical method for all matrices still remains an important issue. In this review, we discussed extraction and detection methods in depth to evaluate the best procedures of PFAS identification in terms of analytical parameters (e.g., limits of detection (LODs), limits of quantification (LOQs), recoveries). Extraction approaches based on liquid–liquid extraction (LLE), alkaline digestion, and solid phase extraction (SPE), followed by liquid chromatography–mass spectrometry (LC-MS) and gas chromatography–mass spectrometry (GC-MS) analysis are the main analytical methods applied in the literature. The results showed detectable recoveries of PFOA and PFOS in meat, milk, vegetables, eggs products (90.6–101.2% and of 89.2–98.4%), and fish (96–108%). Furthermore, the low LOD and LOQ values obtained for meat (0.00592–0.01907 ng g−1; 0.050 ng g−1), milk (0.003–0.009 ng g−1; 0.010–0.027 ng g−1), fruit (0.002–0.009 ng g−1; 0.006–0.024 ng g−1), and fish (0.00369–0.017.33 ng g−1; 0.05 ng g−1) also confirmed the effectiveness of the recent quick, easy, cheap, effective, rugged, and safe method (QuEChERS) for simple, speedy, and sensitive ultra-trace PFAS analysis. Full article
(This article belongs to the Special Issue Food Chemical Hazards: Formation, Migration, Risk Assessment and Dietary Exposure)
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15 pages, 3766 KiB  
Article
Effect of Beverage Composition on Radio Frequency Identification (RFID) Performance Using Polyethylene Terephthalate (PET) Bottles for Smart Food Packaging Applications
by Ethan Claucherty, Danielle Cummins, Angelica Rossi and Bahar Aliakbarian
Foods 2024, 13(5), 643; https://doi.org/10.3390/foods13050643 - 20 Feb 2024
Cited by 5 | Viewed by 3372
Abstract
Radio frequency identification (RFID) technology is crucial in revolutionizing the food supply chain and combating global food waste. However, this technology faces challenges in full integration due to disruptive effects on tags caused by the dielectric properties of food and beverage ingredients, chemical [...] Read more.
Radio frequency identification (RFID) technology is crucial in revolutionizing the food supply chain and combating global food waste. However, this technology faces challenges in full integration due to disruptive effects on tags caused by the dielectric properties of food and beverage ingredients, chemical constituents, and their packaging. This paper aims to demonstrate the effect of packaging and beverage contents on RFID tag performance. Three commercially available ultra-high frequency (UHF) RFID tags with different designs were tested on polyethylene terephthalate (PET) bottles, measuring tag performance through sensitivity, backscatter, and read range in the presence of various water-based solutions and commercially available beverages. The results highlight the substantial impact of the beverage type and tag design on RFID performance. The results of this study showed that tag 3 was the most consistent and readable tag amongst those tested in the presence of different beverage contents. Tag 3 resulted in a sensitivity ranging from −0.49 to −2.01 dBm, backscatter from −38.16 to 43.59 dBm, and read range from 1.58 to 1.88 m, while tag 1 performed the best in the presence of an empty PET bottle resulting in a sensitivity of −20.78 dBm, backscatter of −23.65 dBm, and read range of 16.34 m. The results of this study can be used for further investigations to develop a mathematical model that predicts the RFID tag performance based on the food composition. This model will be helpful for the design of the tags while facilitating the adoption of smart packaging for food traceability. Full article
(This article belongs to the Section Food Packaging and Preservation)
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19 pages, 10230 KiB  
Article
Screening of Active Substances Regulating Alzheimer’s Disease in Ginger and Visualization of the Effectiveness on 6-Gingerol Pathway Targets
by Yecan Pan, Zishu Li, Xiaoyu Zhao, Yang Du, Lin Zhang, Yushun Lu, Ling Yang, Yilin Cao, Jing Qiu and Yongzhong Qian
Foods 2024, 13(4), 612; https://doi.org/10.3390/foods13040612 - 18 Feb 2024
Cited by 5 | Viewed by 3838
Abstract
Ginger has been reported to potentially treat Alzheimer’s disease (AD), but the specific compounds responsible for this biological function and their mechanisms are still unknown. In this study, a combination of network pharmacology, molecular docking, and dynamic simulation technology was used to screen [...] Read more.
Ginger has been reported to potentially treat Alzheimer’s disease (AD), but the specific compounds responsible for this biological function and their mechanisms are still unknown. In this study, a combination of network pharmacology, molecular docking, and dynamic simulation technology was used to screen active substances that regulate AD and explore their mechanisms. The TCMSP, GeneCards, OMIM, and DisGeNET databases were utilized to obtain 95 cross-targets related to ginger’s active ingredients and AD as key targets. A functional enrichment analysis revealed that the pathways in which ginger’s active substances may be involved in regulating AD include response to exogenous stimuli, response to oxidative stress, response to toxic substances, and lipid metabolism, among others. Furthermore, a drug-active ingredient–key target interaction network diagram was constructed, highlighting that 6-Gingerol is associated with 16 key targets. Additionally, a protein–protein interaction (PPI) network was mapped for the key targets, and HUB genes (ALB, ACTB, GAPDH, CASP3, and CAT) were identified. Based on the results of network pharmacology and cell experiments, 6-Gingerol was selected as the active ingredient for further investigation. Molecular docking was performed between 6-Gingerol and its 16 key targets, and the top three proteins with the strongest binding affinities (ACHE, MMP2, and PTGS2) were chosen for molecular dynamics analysis together with the CASP3 protein as the HUB gene. The findings indicate that 6-Gingerol exhibits strong binding ability to these disease targets, suggesting its potential role in regulating AD at the molecular level, as well as in abnormal cholinesterase metabolism and cell apoptosis, among other related regulatory pathways. These results provide a solid theoretical foundation for future in vitro experiments using actual cells and animal experiments to further investigate the application of 6-Gingerol. Full article
(This article belongs to the Special Issue Effects of Functional Components in Cereals or Natural Products on Human Function)
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23 pages, 427 KiB  
Review
Production, Composition and Nutritional Properties of Organic Milk: A Critical Review
by Kevin Linehan, Dhrati V. Patangia, Reynolds Paul Ross and Catherine Stanton
Foods 2024, 13(4), 550; https://doi.org/10.3390/foods13040550 - 11 Feb 2024
Cited by 9 | Viewed by 13621
Abstract
Milk is one of the most valuable products in the food industry with most milk production throughout the world being carried out using conventional management, which includes intensive and traditional systems. The intensive use of fertilizers, antibiotics, pesticides and concerns regarding animal health [...] Read more.
Milk is one of the most valuable products in the food industry with most milk production throughout the world being carried out using conventional management, which includes intensive and traditional systems. The intensive use of fertilizers, antibiotics, pesticides and concerns regarding animal health and the environment have given increasing importance to organic dairy and dairy products in the last two decades. This review aims to compare the production, nutritional, and compositional properties of milk produced by conventional and organic dairy management systems. We also shed light on the health benefits of milk and the worldwide scenario of the organic dairy production system. Most reports suggest milk has beneficial health effects with very few, if any, adverse effects reported. Organic milk is reported to confer additional benefits due to its lower omega-6–omega-3 ratio, which is due to the difference in feeding practices, with organic cows predominantly pasture fed. Despite the testified animal, host, and environmental benefits, organic milk production is difficult in several regions due to the cost-intensive process and geographical conditions. Finally, we offer perspectives for a better future and highlight knowledge gaps in the organic dairy management system. Full article
(This article belongs to the Special Issue New Insights into Milk and Dairy Products: Quality and Sustainability)
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32 pages, 6635 KiB  
Article
Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity
by Nika Kučuk, Mateja Primožič, Petra Kotnik, Željko Knez and Maja Leitgeb
Foods 2024, 13(4), 553; https://doi.org/10.3390/foods13040553 - 11 Feb 2024
Cited by 24 | Viewed by 17561
Abstract
Plant waste materials are important sources of bioactive compounds with remarkable health-promoting benefits. In particular, industrial by-products such as mango peels are sustainable sources of bioactive substances, with antioxidant, enzymatic, and antimicrobial activity. Appropriate processing is essential to obtain highly bioactive compounds for [...] Read more.
Plant waste materials are important sources of bioactive compounds with remarkable health-promoting benefits. In particular, industrial by-products such as mango peels are sustainable sources of bioactive substances, with antioxidant, enzymatic, and antimicrobial activity. Appropriate processing is essential to obtain highly bioactive compounds for further use in generating value-added products for the food industry. The objective of the study was to investigate and compare the biological activity of compounds from fresh and dried mango peels obtained by different conventional methods and unconventional extraction methods using supercritical fluids (SFE). The highest total phenolic content (25.0 mg GAE/g DW) and the total content of eight phenolic compounds (829.92 µg/g DW) determined by LC-MS/MS were detected in dried mango peel extract obtained by the Soxhlet process (SE). SFE gave the highest content of proanthocyanidins (0.4 mg PAC/g DW). The ethanolic ultrasonic process (UAE) provided the highest antioxidant activity of the product (82.4%) using DPPH radical scavenging activity and total protein content (2.95 mg protein/g DW). Overall, the dried mango peels were richer in bioactive compounds (caffeic acid, chlorogenic acid, gallic acid, catechin, and hesperidin/neohesperidin), indicating successful preservation during air drying. Furthermore, outstanding polyphenol oxidase, superoxide dismutase (SOD), and lipase activities were detected in mango peel extracts. This is the first study in which remarkable antibacterial activities against the growth of Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) and Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) were evaluated by determining the microbial growth inhibition rate after 12 and 24 h incubation periods for mango peel extracts obtained by different methods. Ethanolic SE and UAE extracts from dried mango peels resulted in the lowest minimum inhibitory concentrations (MIC90) for all bacterial species tested. Mango peels are remarkable waste products that could contribute to the sustainable development of exceptional products with high-added value for various applications, especially as dietary supplements. Full article
(This article belongs to the Special Issue Extraction Technology and Characters of Bioactive Substances in Foods)
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