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Innovation and Research: Safeguarding Food Safety and Quality—the One Health...
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Innovation and Research: Safeguarding Food Safety and Quality—the One Health Approach

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (27 December 2024) | Viewed by 2484

Special Issue Editor

Dr. Francesca Serio

E-Mail Website
Guest Editor
Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
Interests: human health; nutraceuticals; agrifood; disease prevention; health promotion
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food safety has a profound impact on the quality of human life, and there are many external factors that affect both of these areas. It is a term that encompasses many facets of the handling, preparation, and storage of food to prevent illness and injury. Controlling food contaminants which can be life-threatening for some highly sensitive people is the priority of food safety or quality. The relative numbers of illnesses due to microorganisms make microbiological quality the most important aspect of food safety. Food safety and quality management systems are the most important goals to be achieved in order to protect people’s health and wellbeing. As the role of innovation and research is important, this Special Issue, with a "One Health" approach, invites the submission of papers demonstrating the important role that the multidisciplinary perspective can play in relation to food safety with a holistic vision of hygienic food, public health, environmental science, food control, and/or other topics. In this Special Issue, original research articles and reviews are welcome to be submitted. Research areas may include the following topics:

  • Food safety;
  • Impact of food safety on One Health;
  • Emerging technologies in safeguarding food safety;
  • Food and human health.

Dr. Francesca Serio
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food
  • human health
  • food safety
  • food quality
  • shelf life
  • nutraceutical
  • antioxidants
  • risk assessment

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

15 pages, 2156 KiB  
Article
In Vitro and In Ovo Evaluation of Oenothera biennis L. Oil as an Alternative Preservative for Oil-Based Products
by Ramona Fecker, Ștefana Avram, Ileana Cocan, Ersilia Alexa, Larisa Bora, Daliana Minda, Ioana Zinuca Magyari-Pavel, Cristina Adriana Dehelean and Corina Danciu
Foods 2025, 14(2), 332; https://doi.org/10.3390/foods14020332 - 20 Jan 2025
Viewed by 1001
Abstract
There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while providing additional health benefits, offer a promising solution. Evening [...] Read more.
There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while providing additional health benefits, offer a promising solution. Evening primrose oil, a rich source of antioxidant compounds with numerous biological benefits, emerges as a potential natural preservative for oil-based products. Our study evaluates a combination of sunflower oil, a widely used cold-pressed oil, with evening primrose oil for potential applications in various fields such as cosmetic, pharmaceutical, or food manufacturing. Various methods were applied to assess oxidative stability by calculating the peroxide value, the p-anisidine value, and the total oxidation value, while biological safety was evaluated using the chick embryo’s chorioallantoic membrane and histological analysis. The findings highlight that evening primrose oil, with its balanced effects on epithelial tissues and vascularization, as well as its strong anti-lipid peroxidation properties, is a suitable alternative to synthetic preservatives when used in combination with cold-pressed oils. This proposed oil combination, emphasizing the safety and beneficial properties of evening primrose oil, shows significant potential for applications in the pharmaceutical industry, dermatology, cosmetology, and food manufacturing. Full article
(This article belongs to the Special Issue Innovation and Research: Safeguarding Food Safety and Quality—the One Health Approach)
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24 pages, 3025 KiB  
Article
Preliminary Characterization of “Salice Salentino” PDO Wines from Salento (South Italy) Negroamaro Grapes: NMR-Based Metabolomic and Biotoxicological Analyses
by Francesca Serio, Chiara Roberta Girelli, Mattia Acito, Giovanni Imbriani, Erika Sabella, Massimo Moretti, Francesco Paolo Fanizzi and Giuseppe Valacchi
Foods 2024, 13(22), 3554; https://doi.org/10.3390/foods13223554 - 7 Nov 2024
Cited by 2 | Viewed by 1144
Abstract
(1) Background: A preliminary investigation of Protected Designation of Origin (PDO) wines (red and rosé) produced from Negroamaro grapes—a native Salento (Apulia, Southern Italy) vine that is part of the Salice s.no PDO area—was performed in this work. (2) Methods: 1H-NMR spectroscopy, [...] Read more.
(1) Background: A preliminary investigation of Protected Designation of Origin (PDO) wines (red and rosé) produced from Negroamaro grapes—a native Salento (Apulia, Southern Italy) vine that is part of the Salice s.no PDO area—was performed in this work. (2) Methods: 1H-NMR spectroscopy, in combination with multivariate statistical analysis (MVA), was employed to characterize the metabolic profiles of 39 wine samples. Spectrophotometric methods were used to obtain preliminary information on the phenolic composition of wines and the associated antioxidant activity. The HepG2 liver cell line was used to assess the biological activity (effect on cell viability and genotoxicity activity) of wine samples. (3) Results: The NMR spectra analysis revealed the presence of signals ascribable to phenolic compounds such as gallic, hydroxycinnamic, and syringic acids. Relative content of these metabolites has been shown to be higher in red than in rosés wines and related to the wine producers. Interestingly, a similar pattern was observed in biological analyses. Red wines compared to the rosé wines display great variations in antioxidant capacity when evaluated as fresh samples using the DPPH and ORAC methods. Furthermore, all red wines exhibited a concentration-dependent decrease in cellular viability and live cells; this phenomenon is much less pronounced in rosé wines. (4) Conclusions: The resulting findings from this study reveal that winemaking operations could lead to final products with different chemical compositions and related properties. Even when starting from the same crop variety and cultivation region, significant differences were observed in the wine samples NMR-metabolic profiles and in vitro biotoxicological activity. Full article
(This article belongs to the Special Issue Innovation and Research: Safeguarding Food Safety and Quality—the One Health Approach)
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