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Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits

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

Deadline for manuscript submissions: closed (20 January 2025) | Viewed by 15074

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Special Issue Editors

Prof. Dr. Marion Da Costa

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Guest Editor

Department of Preventive Veterinary Medicine and Animal Production, Veterinary Medicine and Zootechnics School, Universidade Federal da Bahia, Salvador, Brazil
Interests: dairy science; dairy processing; dairy chemistry; natural extracts; functional food ingredients; food quality and safety; foodborne pathogenic bacteria

Dr. Carla Paulo Vieira

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Guest Editor

1. Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
2. Laboratório de Comunicação Celular, Instituto Oswaldo Cruz, Fiocruz, Rua Sizenando Nabuco, nº 100, Pavilhão 108, sala 28B, Manguinhos, Rio de Janeiro 21041-250, Brazil
Interests: dairy science; dairy processing; dairy chemistry

Special Issue Information

Dear Colleagues,

Artisanal foods of animal origin are often unique, of high quality, and have a distinctive character and identity that sets them apart from mass-produced foods, highlighting their importance to food culture, sustainability, and economic development. In this Special Issue, we welcome you to contribute submissions (including original papers, systematic compilations, and current review articles) on ethnographic studies, the impact of processing technologies (traditional or innovative), physicochemical properties, macro- and microstructure, microbiological diversity, and sensory evaluation that explore the variety, quality, and uniqueness of artisanal foods such as cheese, fermented milk, sausage, cured meat, and other animal foods from different regions of the world. We are also interested in exploring artisanal products’ cultural and social significance, nutritional value, and economic importance to small-scale producers and rural communities. Finally, this Special Issue aims to shed light on the challenges and opportunities of artisanal production of animal origin, including issues of animal welfare, food quality and safety, and environmental impact, making a significant contribution to the field of artisanal product studies, food science, and cultural studies, providing insights and recommendations for policy, practice, and further research.

Prof. Dr. Marion Pereira Da Costa
Dr. Carla Paulo Vieira
Guest Editors

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Keywords

traditional techniques
foods of animal origin
human benefits
sustainability
small-scale production
food quality
food safety
microbiological diversity

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Published Papers (9 papers)

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Research

17 pages, 4374 KiB

Open AccessArticle

Lactobacillus fermentum 166, Derived from Yak Yogurt from Tibetan Areas of Sichuan, Improves High-Fat-Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Liver- and Gut-Related Pathways

by Shiqi Zhang, Limei Xu, Chenglin Zhu, Jing Li, Yu Fu, Weiming Shuang and Lianhong Chen

Foods 2025, 14(5), 867; https://doi.org/10.3390/foods14050867 - 3 Mar 2025

Viewed by 778

Abstract

The consumption of an unbalanced diet, such as a high-fat diet, is strongly associated with hyperlipidemia and significantly contributes to the development of cardiovascular and cerebrovascular diseases, which are the leading causes of death worldwide. Globally, about 17.9 million people die of cardiovascular disease each year (WHO 2023). Probiotics have emerged as a promising intervention to alleviate hyperlipidemia. Therefore, this study investigates the effects of Lactobacillus fermentum 166 (LF-166), isolated from yak yogurt in the Sichuan Tibetan area, on lipid metabolism in the liver and gut microbiota of high-fat-diet-induced hyperlipidemic mice. The results revealed that the Lactobacillus fermentum 166 (LF-166) treatment reduced the body weight and decreased the blood and liver lipid levels in these mice. Based on the histopathological findings, LF-166 could alleviate liver steatosis and colon injury. Additionally, 16S rRNA sequencing of the mice’s colonic contents showed that LF-166 reduced the Firmicutes/Bacteroidetes (F/B) value and enhanced the richness and diversity of the gut microbiota. LF-166 regulated hepatic lipid metabolism through the up-regulation of the genes Lxr, Ampkα, Fxr, Hsl, and Atgl and the down-regulation of C/ebpα and Pparγ in the liver; it also regulated intestinal lipid metabolism by up-regulating Abcg5 and Abcg8 in the ileum and down-regulating the expression of the genes Npc1l1, Asbt, and Ibabp. Thus, LF-166 may inhibit hyperlipidemia progression by modulating the expression of key genes involved in hepatic lipid metabolism, influencing the intestinal microbiota through the liver–gut axis, and regulating systemic lipid metabolism. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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19 pages, 6213 KiB

Open AccessArticle

A Protein-Based Approach for Greek Yogurt Authentication via an HRMS Technique (MALDI-TOF MS) and Milk Powder Detection as a Fraudulent Addition

by Evangelia Krystalli, Nikolaos Thomaidis, Anastasia S. Kritikou and Christos Kokkinos

Foods 2025, 14(4), 693; https://doi.org/10.3390/foods14040693 - 18 Feb 2025

Viewed by 835

Abstract

The popularity of Greek-style yogurt (made from cow, ewe, and goat milk) has grown significantly in recent years thanks to its high protein content, nutritional value, and unique creamy texture, making it vulnerable to illegal practices, such as adulteration. In the present work, a fast and reliable matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS)-based methodology was developed for the detection of yogurt adulteration with cow milk powder, exploiting the intact protein profile. An integrated protein-based workflow was established for the detection of as little as 1% cow milk powder addition into cow and goat milk yogurt. Simultaneously, markers for yogurt classification based on their animal origin (cow, ewe, or goat), type (traditional or strained), and thermal treatment of milk were revealed for the first time. Statistical analysis using chemometric tools, such as unsupervised principal component analysis (PCA) and supervised partial least squares discriminant analysis (PLS-DA) recognition techniques, were implemented for the discrimination/classification of the yogurt samples. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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12 pages, 1253 KiB

Open AccessArticle

Nitrites in Meat Products in Serbia: Harmful or Safe?

by Jasna Kureljušić, Jelena Maletić, Slavoljub Stanojević, Branislav Kureljušić, Jelena Petković, Ana Vasić and Tanja Bijelić

Foods 2025, 14(3), 489; https://doi.org/10.3390/foods14030489 - 3 Feb 2025

Cited by 1 | Viewed by 1352

Abstract

Nitrate and nitrite, commonly added to meat products as sodium or potassium salts, serve multiple functions such as developing characteristic flavor, inhibiting microbial growth, and controlling rancidity by preventing lipid oxidation. Nitrites are recognized for their potential health risks to humans. The present research aimed to determine the amount of nitrite in four meat product categories in Serbia over a period from 2015 to 2021. A total of 923 samples were analyzed, including 293 finely chopped sausages, 203 coarsely chopped sausages, 160 canned meats, and 267 smoked meats. The smoked meat category consisted of eight distinct products, such as smoked pork ribs, sirloin, and chicken drumsticks. An ISO 2918 method was used to measure the nitrite content. The average nitrite content, expressed as sodium nitrite (NaNO₂), was found to be 61.5 mg/kg in finely chopped sausages, 57.6 mg/kg in coarsely chopped sausages, 48.4 mg/kg in canned meat, and 41.8 mg/kg in smoked meat. The results collectively demonstrate nitrite concentrations within regulatory limits. In conclusion, the nitrite concentrations in all tested products were below the maximum allowable limits as per national and European regulations, ensuring compliance with safety standards while highlighting the importance of continuous monitoring to mitigate public health risks. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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14 pages, 1779 KiB

Open AccessArticle

Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products

by Alberto Ortiz, Lucía León, María Rosario Ramírez and David Tejerina

Foods 2025, 14(3), 432; https://doi.org/10.3390/foods14030432 - 28 Jan 2025

Viewed by 763

Abstract

Near-infrared spectroscopy (NIRS) was evaluated to trace the high hydrostatic pressure (HHP) processing and preservation temperature (4 °C vs. 20 °C) over the course of a long term in vacuum-packaged Iberian dry-cured tenderloin (Iliopsoas et psoas minor). Spectra were obtained from a total of 298 samples, without opening the package, using a handheld MicroNIR^TM 1700 OnSite-W microspectrophotometer (908.1 nm–1676.2 nm) (VIAVI Solutions Inc., United States). The discriminant models were developed by means of partial least squares-discriminant analysis (PLS-DA). The models obtained were capable of correctly classifying more than 60% of the samples according to their HHP processing, while almost 100% of the samples were correctly classified according to the temperature at which the samples were preserved. Thus, NIRS could help to support the traceability of treatments that represent a high added value to the product, such as HHP in premium Iberian dry-cured products. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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22 pages, 4317 KiB

Open AccessArticle

Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses

by Susana Serrano, Maria Vitória Ferreira, Cinthia Alves-Barroco, Susana Morais, Maria Teresa Barreto-Crespo, Rogério Tenreiro and Teresa Semedo-Lemsaddek

Foods 2024, 13(19), 3067; https://doi.org/10.3390/foods13193067 - 26 Sep 2024

Cited by 3 | Viewed by 1265

Abstract

This study investigated the biofilm-forming capabilities of Enterococcus isolates from Portuguese traditional cheeses with protected designation of origin (PDO) status, specifically Azeitão and Nisa. Given the absence of added starter cultures in the cheesemaking process, the characteristics of these cheeses are intrinsically linked to the autochthonous microbiota present in the raw materials and the production environment. Our findings demonstrate that all isolates possess biofilm production abilities, which are crucial for their colonization and persistence within cheese factories, thereby maintaining factory-specific microbial heritage. Through an integrated analysis utilizing principal component analysis (PCA), a direct correlation between biofilm formation and cell viability was established. Notably, these results underscore the adaptive capacity of enterococci to survive environmental fluctuations and their role in the unique characteristics of Portuguese traditional cheeses. Overall, this research enhances our understanding of the microbial dynamics in cheese production and highlights the importance of enterococci in preserving cheese quality and heritage. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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17 pages, 3304 KiB

Open AccessArticle

Microbiological Evaluation of Two Mexican Artisanal Cheeses: Analysis of Foodborne Pathogenic Bacteria in Cotija Cheese and Bola de Ocosingo Cheese by qPCR

by Cindy Adriana Estrada-Hernández, María Belén Becerra-Cedillo, Irma Angélica Hernández Velázquez, Hermann E. Mejía-Buenfil, Tania Olivera-Martínez, I. Berenice Salto-González, Frida Torres-López and Maricarmen Quirasco

Foods 2024, 13(17), 2824; https://doi.org/10.3390/foods13172824 - 5 Sep 2024

Cited by 2 | Viewed by 1607

Abstract

Cotija and Bola de Ocosingo are artisanal ripened cheeses produced in Mexico. Both are made with raw bovine milk from free-grazing cows and with no starter cultures. Unlike culture-based techniques, molecular methods for pathogen detection in food allow a shorter turnaround time, higher detection specificity, and represent a lower microbiological risk for the analyst. In the present investigation, we analyzed 111 cheese samples (95 Cotija and 16 Bola de Ocosingo) by qPCR (TaqMan^®) after an enrichment-culture step specific to each foodborne bacterium. The results showed that 100% of the samples were free of DNA from Listeria monocytogenes, Brucella spp., Escherichia coli enterotoxigenic (ETEC), and O157:H7; 9% amplified Salmonella spp. DNA; and 11.7%, Staphylococcus aureus DNA. However, the threshold cycle (Ct) values of the amplified targets ranged between 23 and 30, indicating DNA from non-viable microorganisms. Plate counts supported this assumption. In conclusion, 100% of the cheeses analyzed were safe to consume, and the enrichment step before DNA extraction proved essential to discern between viable and non-viable microorganisms. Hygienic milking, milk handling, cheese manufacturing, and ripening are crucial to achieve an adequate microbiological quality of cheeses made with raw milk. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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23 pages, 14668 KiB

Open AccessArticle

Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication

by Adriana Di Trana, Emilio Sabia, Ambra Rita Di Rosa, Margherita Addis, Mara Bellati, Vincenzo Russo, Alessio Silvio Dedola, Vincenzo Chiofalo, Salvatore Claps, Paola Di Gregorio and Ada Braghieri

Foods 2023, 12(23), 4339; https://doi.org/10.3390/foods12234339 - 1 Dec 2023

Cited by 6 | Viewed by 2360

Abstract

Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian cows, reared under extensive conditions. The objective of this study was to characterise CPL and evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the technological “artificial senses” platform, of CPL produced and sold in the region of Basilicata, Italy. Additionally, this study represents the first analysis of cheese-related digital communication and trends online. The study found no significant differences between 6-month- and 12-month-ripened cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants and has a low PUFA-n6/n3 ratio. The “artificial sensory profile” was able to discriminate the organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a socio-semiotic methodology enabled us to identify the best drivers to create effective communication for this product. The researchers recommend focusing on creating a certification mark linked to the territory for future protection. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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25 pages, 2889 KiB

Open AccessArticle

Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour

by Katherine Gutiérrez-Álzate, Iuri L. S. Rosario, Rafael L. C. de Jesus, Leonardo F. Maciel, Stefanie A. Santos, Carolina O. de Souza, Carla Paulo Vieira, Carlos P. Cavalheiro and Marion Pereira da Costa

Foods 2023, 12(11), 2217; https://doi.org/10.3390/foods12112217 - 31 May 2023

Cited by 6 | Viewed by 2403

Abstract

The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and flour on fermented milk beverages’ physicochemical, microbial, and sensory properties during refrigerated storage (0, 7, 14, 21, and 28 days). Twelve formulations were realized with different percentages of cupuassu pulp (0, 5, 7.5, and 10% w/v) and flour (0, 1.5, and 3% w/v). The treatments with 3% cupuassu flour presented the highest percentages of protein, fat, fiber, and carbohydrates, compared with the samples containing pulp. On the other hand, the addition of pulp increased water retention capacity and color parameters (L*, a*, b*, and C*) and decreased pH and syneresis on day 0 of storage. During storage, the samples with pulp showed increases in pH values, consistency index, and apparent viscosity. In comparison, cupuassu flour addition decreased syneresis values and increased L* and b* during storage, as did pulp. In addition, sample HPHF (10% pulp and 3% cupuassu flour), based on just-about-right, penalty, and check-all-that-apply analyses, improved some sensory attributes of the fermented milk beverage, such as brown color, acid taste, bitter taste, cupuassu flavor, and firm texture. It can be concluded that cupuassu pulp and flour addition improves the physicochemical and sensory quality of fermented milk beverages and can provide nutritional value to the product. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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17 pages, 1393 KiB

Open AccessArticle

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent

by Iuri Lima dos Santos Rosario, Carla Paulo Vieira, Luana Sipaúba Moreno Barreto, Nathália Brizack Monteiro, Rodrigo Vilela de Barros Pinto Moreira, Ana Paula Salim, Carini Aparecida Lelis, Manuela da Silva Solca, Sergio Borges Mano, Carlos Adam Conte-Junior and Marion Pereira da Costa

Foods 2023, 12(10), 1945; https://doi.org/10.3390/foods12101945 - 10 May 2023

Cited by 1 | Viewed by 2730

Abstract

Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese’s proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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