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Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation
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Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation

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

Deadline for manuscript submissions: closed (15 December 2021) | Viewed by 44079

Special Issue Editors

Prof. Dr. Alberto Angioni

E-Mail Website
Guest Editor
Department of Life and Environmental Sciences, Università degli studi di Cagliari, Cagliari, Italy
Interests: fruit; pesticides; fruit quality; agricultural science; postharvest; processing
Special Issues, Collections and Topics in MDPI journals
Dr. Mariateresa Russo

E-Mail Website
Guest Editor
Department of Agricultural Science, Mediterranean University of Reggio Calabria, Località Feo di Vito, 89122 Reggio Calabria, Italy
Interests: food safety; food authentication; biomimetic analytical techniques (e-nose, e-tongue)
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Processing can affect both the quality and safety of foods and beverages. The technological process can be applied to raw food materials to obtain edible foods, increase shelf life, or modify foods’ structure to obtain new products. Processing influences foods’ chemical composition as well as the bioavailability and bioaccessibility of nutrients and active compounds, modifying their nutritional and safety properties.

This Special Issue aims to collect relevant papers in the field of conventional and innovative food transformation processes focused on the chemical changes produced in the quality, composition, and safety aspects. Newly formed flavor, nutraceutical, or toxic substances, as well as advanced analytical techniques, are of particular interest.

Articles dealing with the chemical characterization of food for industrial processing will also be considered.

Prof. Dr. Alberto Angioni
Assoc. Pro Mariateresa Russo
Guest Editors

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

  • foods’ process-induced changes
  • food chemical composition
  • xenobiotics
  • nutritional properties
  • advanced analytical techniques
  • aroma
  • newly formed nutraceuticals

Published Papers (15 papers)

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19 pages, 2016 KiB  
Article
Pilot Study for the Dietary Assessment of Xenobiotics Derived from Food Processing in an Adult Spanish Sample
by Aida Zapico, Sergio Ruiz-Saavedra, María Gómez-Martín, Clara G. de los Reyes-Gavilán and Sonia González
Foods 2022, 11(3), 470; https://doi.org/10.3390/foods11030470 - 05 Feb 2022
Cited by 7 | Viewed by 2625
Abstract
Background: Although xenobiotics from food processing have gained support as possible drivers of the relationship between diet and some types of cancer, there are still few studies characterizing the intake of these compounds among different populations. Aim: To describe the intake of heterocyclic [...] Read more.
Background: Although xenobiotics from food processing have gained support as possible drivers of the relationship between diet and some types of cancer, there are still few studies characterizing the intake of these compounds among different populations. Aim: To describe the intake of heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), nitrates, nitrites, nitrosamines, and acrylamide; and to identify dietary and lifestyle related factors. Methods: This was a descriptive cross-sectional study in 70 adult volunteers. Intake was registered by means of a food frequency questionnaire, including cooking methods, temperature, and degree of browning. The European Prospective Investigation into Cancer (EPIC) and the Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) databases were used for xenobiotic estimation in conjunction with data from the European Food Safety Authority (EFSA) and U.S. Food and Drug Administration (FDA). Results: Dietary HAs (amino-alpha-carboline (AαC), 2-amino-3-methylimidazo (4,5,f) quinoline (IQ), 2-amino-3,8 dimethylimidazo (4,5,f) quinoxaline (MeIQx), 2-amino-3,4,8 trime-thylimidazo (4,5,f) quinoxaline (DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo (4,5,b) pyridine (PhIP)) were mainly derived from meat and meat products, while benzo (a) pyrene (B(a)P), dibenzo (a) anthracene (DiB(a)A), and total PAHs were explained by oils and fats, alcoholic beverages, and milk, respectively. Microwaved, fried, grilled, broiled, barbecued, and braised cooking methods were mainly responsible for HAs and PAHs consumption. Conclusion: Based on the wide presence and levels of intake of these compounds in different sources, more efforts should be made to adjust their intake to the levels recommended by health agencies. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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13 pages, 989 KiB  
Article
Influence of Different Light Sources on the Biochemical Composition of Arthrospira spp. Grown in Model Systems
by Massimo Milia, Francesco Corrias, Piero Addis, Graziella Chini Zitelli, Bernardo Cicchi, Giuseppe Torzillo, Valeria Andreotti and Alberto Angioni
Foods 2022, 11(3), 399; https://doi.org/10.3390/foods11030399 - 29 Jan 2022
Cited by 15 | Viewed by 2982
Abstract
Arthrospira platensis and Arthrospira maxima are prokaryotic microalgae commercially marketed as spirulina. The pigments extracted from these algae are widely used for cosmetic and nutraceutical applications. This work aimed to evaluate the influence of three light-emitting lamps (white, orange and blue) on the [...] Read more.
Arthrospira platensis and Arthrospira maxima are prokaryotic microalgae commercially marketed as spirulina. The pigments extracted from these algae are widely used for cosmetic and nutraceutical applications. This work aimed to evaluate the influence of three light-emitting lamps (white, orange and blue) on the growth and biomass composition of two strains of A. platensis (M2 and M2M) and one of A. maxima. The obtained data show strain- and light-dependent responses of the microalgae. In addition, white and orange lights led to a similar overall effect by increasing the levels of chlorophyll a and carotenoids. However, exposure to orange light resulted in the highest dry weight (5973.3 mg L−1 in M2M), whereas white light stimulated an increase in the carbohydrate fraction (up to 42.36 g 100 g−1 in A. maxima). Conversely, blue light led to a constant increase in the concentration of phycocyanin (14 g 100 g−1 in A. maxima) and a higher content of proteins in all strains. These results provide important environmental information for modulating the growth of different spirulina strains, which can be used to address the synthesis of biochemical compounds of strategic importance for the development of new nutraceutical foods. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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15 pages, 1090 KiB  
Article
Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food
by Vincenzo D’Amelia, Giorgia Sarais, Giacomo Fais, Debora Dessì, Vittoria Giannini, Raffaele Garramone, Domenico Carputo and Sara Melito
Foods 2022, 11(3), 384; https://doi.org/10.3390/foods11030384 - 28 Jan 2022
Cited by 11 | Viewed by 3065
Abstract
Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red [...] Read more.
Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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12 pages, 270 KiB  
Article
Effect of High-Pressure Processing on Fresh Sea Urchin Gonads in Terms of Shelf Life, Chemical Composition, and Microbiological Properties
by Valentina Coroneo, Francesco Corrias, Andrea Brutti, Piero Addis, Efisio Scano and Alberto Angioni
Foods 2022, 11(3), 260; https://doi.org/10.3390/foods11030260 - 19 Jan 2022
Cited by 2 | Viewed by 2255
Abstract
Paracentrotus lividus is a widespread sea urchin species appreciated worldwide for the taste of its fresh gonads. High-pressure processing (HPP) can provide a thermal equivalent to pasteurization, maintaining the organoleptic properties of the raw gonads. This study evaluated HPP technology’s effect at 350 [...] Read more.
Paracentrotus lividus is a widespread sea urchin species appreciated worldwide for the taste of its fresh gonads. High-pressure processing (HPP) can provide a thermal equivalent to pasteurization, maintaining the organoleptic properties of the raw gonads. This study evaluated HPP technology’s effect at 350 MPa and 500 MPa on microbial inactivation and biochemical characteristics of P. lividus gonads. HPP at 350 MPa resulted in a higher decrease in protein and free amino acids associated with a loss of olfactory, color, and gustatory traits and a visual alteration of the texture. On the other hand, gonad samples stored for 40 days after treatments at 500 MPa showed a good organoleptic profile similar to fresh gonads. Furthermore, only 500 MPa effectively reduced mesophilic bacteria contamination among the two HPP treatments carried out. Total lipids increased during storage; however, the SAFA/PUFA rate was homogeneous during HPP trials ranging from 2.61–3.91 g/100 g. Total protein decreased more than 40% after HPP at 350 MPa, whereas, after 500 MPa, it remained stable for 20 days. The amount of free amino acid constantly decreased during storage after HPP at 350 MPa and remained constant at 500 MPa. HPP can effectively remove the bacterial flora and inactivate enzymes, maintaining the properties of the fresh sea urchin gonads. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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8 pages, 368 KiB  
Article
Influence of Salting Technology on the Diffusion of NaCl in Swordfish (Xiphias gladius) Fillets
by Francesco Corrias, Efisio Scano, Giorgia Sarais and Alberto Angioni
Foods 2022, 11(2), 164; https://doi.org/10.3390/foods11020164 - 09 Jan 2022
Cited by 1 | Viewed by 2047
Abstract
Swordfish is the most widespread billfish in the aquatic environment. The industrial processing of swordfish fillets involves salting, drying, and smoking steps. Salting techniques, dry or wet, are the most common method of fish preservation. This work evaluated salt diffusion in swordfish fillets [...] Read more.
Swordfish is the most widespread billfish in the aquatic environment. The industrial processing of swordfish fillets involves salting, drying, and smoking steps. Salting techniques, dry or wet, are the most common method of fish preservation. This work evaluated salt diffusion in swordfish fillets after traditional dry salting and wet industrial injection salting methods. The data obtained from the dry salting studies highlighted that the salt diffusion process in swordfish meat was an unfavorable process depending on the contact time with the salt/meat. Moreover, irregularly shaped fillets negatively affected the salt migration in the different areas, leading to inhomogeneous and possibly unsafe final products. On the contrary, wet injection salting was suitable for processing swordfish fillets. As a result, the final products had a homogeneous salt concentration, maintained the organoleptic characteristics and health benefits for a long period, and achieved a longer shelf-life. Furthermore, the water activity (aw) values detected for the different processed fillets confirmed the physicochemical features of the final products and allow the classification of safe products. Moreover, injection salting is a quick process compatible with industrial production times. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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16 pages, 1416 KiB  
Article
Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product
by Bertoka Fajar Surya Perwira Negara, Hee-Jin Gong, Mi-Jeong Lee and Jae-Suk Choi
Foods 2021, 10(11), 2825; https://doi.org/10.3390/foods10112825 - 16 Nov 2021
Cited by 2 | Viewed by 1903
Abstract
In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize [...] Read more.
In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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17 pages, 1379 KiB  
Article
Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice
by Julia M. C. de Oliveira, Evandro L. de Souza, Kaíque Y. G. de Lima, Marcos dos S. Lima, Vanessa B. Viera, Rita de Cássia R. do E. Queiroga and Maria Elieidy G. de Oliveira
Foods 2021, 10(9), 1970; https://doi.org/10.3390/foods10091970 - 24 Aug 2021
Cited by 2 | Viewed by 2091
Abstract
This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as [...] Read more.
This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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12 pages, 602 KiB  
Article
Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar
by Francesco Corrias, Riccardo Taddeo, Nicola Arru and Alberto Angioni
Foods 2021, 10(6), 1295; https://doi.org/10.3390/foods10061295 - 04 Jun 2021
Cited by 12 | Viewed by 2418
Abstract
Vernaccia is a white grape mostly used to produce a distinct wine protected by the controlled designation of origin (DOC) recognition. It is very susceptible to fungal disease, and it is subjected to a defined management protocol in the field. Winemaking could influence [...] Read more.
Vernaccia is a white grape mostly used to produce a distinct wine protected by the controlled designation of origin (DOC) recognition. It is very susceptible to fungal disease, and it is subjected to a defined management protocol in the field. Winemaking could influence pesticide residues through different mechanisms. This work investigated the influence on pesticide residues of the winemaking process at the industrial level of the wine Vernaccia di Oristano. Thirty-five samples of grapes, two musts, and two vines (both liquid fraction and pellets) were analyzed by using a validated multiresidue LC-MS/MS (Liquid Chromatography with tandem mass spectrometry) method. Data obtained showed the presence in grapes juice of 16 pesticides (8 not allowed in the EU) with mandipropamid and mepanipyrim, the only ones with values higher than their MRL (maximum residue level). Pesticide residues decrease in must was related to the dilution effect due to mixing the grape samples. However, pellets analysis also confirmed the high affinity of pesticides for the suspended material (fenhexamid), whereas the increase in wine to a re-solubilization process from the lees during the fermentation step. The present paper highlighted the effectiveness of the technological process of winemaking to decrease pesticide residues compared to the raw material. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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13 pages, 469 KiB  
Article
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds
by Antonio Colasanto, Fabiano Travaglia, Matteo Bordiga, Stefania Monteduro, Marco Arlorio, Jean Daniel Coïsson and Monica Locatelli
Foods 2021, 10(4), 824; https://doi.org/10.3390/foods10040824 - 10 Apr 2021
Cited by 15 | Viewed by 3372
Abstract
The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the [...] Read more.
The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which increased, and fiber content, which decreased. Total polyphenols, total anthocyanin content, and antioxidant capacity were reduced; moreover, anthocyanins and phenolic acids determined by HPLC-DAD generally decreased, with the only exception of protocatechuic acid. The risotto preparation was the most useful cooking technique to preserve anthocyanins and antioxidant activity. Our results demonstrated the importance to study cooking methods and to evaluate their impact on rice characteristics, in order to preserve its nutritional and beneficial properties. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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13 pages, 3553 KiB  
Article
Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions
by Franks Kamgang Nzekoue, Thomas Henle, Giovanni Caprioli, Gianni Sagratini and Michael Hellwig
Foods 2020, 9(12), 1882; https://doi.org/10.3390/foods9121882 - 17 Dec 2020
Cited by 7 | Viewed by 2355
Abstract
Sterols, especially cholesterol and phytosterols, are important components of food lipids. During food processing, such as heating, sterols, like unsaturated fatty acids, can be oxidized. Protein modification by secondary products of lipid peroxidation has recently been demonstrated in food through a process called [...] Read more.
Sterols, especially cholesterol and phytosterols, are important components of food lipids. During food processing, such as heating, sterols, like unsaturated fatty acids, can be oxidized. Protein modification by secondary products of lipid peroxidation has recently been demonstrated in food through a process called lipation. Similarly, this study was performed to assess, for the first time, the possibility of reactions between food proteins and sterol oxidation products in conditions relevant for food processing. Therefore, reaction models consisting of oxysterol (cholesterol 5α,6α-epoxide) and reactive amino acids (arginine, lysine, and methionine) were incubated in various conditions of concentration (0–8 mM), time (0–120 min), and temperature (30–180 °C). The identification of lysine adducts through thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC) with a diode array detector (DAD), and electrospray ionization (ESI) mass spectrometry (MS) evidenced a reaction with lysine. Moreover, the HPLC-ESI with tandem mass spectrometry (MS/MS) analyses allowed observation of the compound, whose mass to charge ratio m/z 710.5 and fragmentation patterns corresponded to the reaction product [M + H]+ between cholesterol-5α,6α-epoxide and the ε-amino-group of Nα-benzoylglycyl-l-lysine. Moreover, kinetic studies between Nα-benzoylglycyl-l-lysine as a model for protein-bound lysine and cholesterol 5α,6α-epoxide were performed, showing that the formation of lysine adducts strongly increases with time, temperature, and oxysterol level. This preliminary study suggests that in conditions commonly reached during food processing, sterol oxidation products could react covalently with protein-bound lysine, causing protein modifications. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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15 pages, 2029 KiB  
Article
High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC–PAD) and Chemometrics for Geographical and Floral Authentication of Honeys from Southern Italy (Calabria region)
by Sonia Carabetta, Rosa Di Sanzo, Luca Campone, Salvatore Fuda, Luca Rastrelli and Mariateresa Russo
Foods 2020, 9(11), 1625; https://doi.org/10.3390/foods9111625 - 07 Nov 2020
Cited by 6 | Viewed by 3022
Abstract
High-performance anion exchange chromatography with pulsed amperometric detection (HPAEC–PAD) combined with chemometric analysis was developed to describe, for the first time, the sugar profile of sixty-one honeys of different botanical origin produced in southern Italy (Calabria Region). The principal component and linear discriminant [...] Read more.
High-performance anion exchange chromatography with pulsed amperometric detection (HPAEC–PAD) combined with chemometric analysis was developed to describe, for the first time, the sugar profile of sixty-one honeys of different botanical origin produced in southern Italy (Calabria Region). The principal component and linear discriminant analysis used to describe the variability of sugar data were able to discriminate the honeys according to their botanical origin with a correlation index higher than 90%. For the purpose of the robustness of the conclusions of this study, the analytical advantages of the HPAEC–PAD method have been statistically demonstrated compared to the official Italian HPLC–RI method (Refractive Index detection). Finally, as the characterization of the floral and geographical origin of honey became an important issue due to high consumer demand, 13 acacia honeys originating from Europe and China were studied by using the same method. By chemometric method it was possible to discriminate the different geographical origin with an index of 100%. All results proved the possibility to identify the sugar profile obtained by HPAEC–PAD combined with a robust statistical analysis, as a tool of authentication. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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15 pages, 477 KiB  
Article
Effects of Industrial Processing on Pesticide Multiresidues Transfer from Raw Tomatoes to Processed Products
by Francesco Corrias, Alessandro Atzei, Carla Lai, Fabrizio Dedola, Enrico Ibba, Gianluca Zedda, Francesca Canu and Alberto Angioni
Foods 2020, 9(10), 1497; https://doi.org/10.3390/foods9101497 - 19 Oct 2020
Cited by 12 | Viewed by 7607
Abstract
Pesticides are broadly used to improve food safety, although they can lead to adverse health effects on consumers. Various food processing approaches, at the industrial or domestic level, have been found to highly reduce the amount of pesticide residues in most food materials. [...] Read more.
Pesticides are broadly used to improve food safety, although they can lead to adverse health effects on consumers. Various food processing approaches, at the industrial or domestic level, have been found to highly reduce the amount of pesticide residues in most food materials. In this work, samples of raw tomatoes were collected directly from the field and processed at the industrial level to produce purée, triple concentrated paste, fine pulp, and diced tomatoes. A multiresidue method based on a modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged e Safe) sample preparation, followed by liquid chromatography-tandem mass spectrometry analysis (LC-MS/MS) for the assessment of 116 pesticides residues, was used. The analytical method has been validated according to SANTE indications. The recovery yields ranged from 75.5% to 115.3%, repeatability (RSDr) ranged from 3.4% to 18.3%, while reproducibility (RSDwR) ranged from 5.4% to 19.8%. The limit of quantifications (LOQs) ranged from 2.35 µg kg−1 for benthiavalicarb to 6.49 µg kg−1 for allethrin. A total of 159 raw tomato samples were collected from the field. The analysis showed the presence of 46 pesticides with azoxystrobin and chlorantraniliprole the most represented. On the other hand, all industrially processed samples showed values ≤ LOD, confirming that post-harvest processes can lead to a decrease in pesticide residues from agricultural commodities. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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16 pages, 1275 KiB  
Article
Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus
by Francesco Corrias, Alessandro Atzei, Angelica Giglioli, Viviana Pasquini, Alessandro Cau, Piero Addis, Giorga Sarais and Alberto Angioni
Foods 2020, 9(10), 1408; https://doi.org/10.3390/foods9101408 - 04 Oct 2020
Cited by 6 | Viewed by 2675
Abstract
Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets [...] Read more.
Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets in the Mediterranean Sea. In this study, fresh roe and bottarga from these two species were investigated to evaluate the influence of the technological process and the species on their biochemical composition and health advantages. The 1 h/200 g salting-out step did not increase the levels of NaCl in the bottarga, although it highly decreased the levels of some heavy metals like Cu and Al. Processing of fresh roe in bottarga led to an essential modification of the lipid fraction, following a general series of monousatturated fatty acid (MUFA)> poliunsutturated fatti acid (PUFA) > saturated fatty acid (SAFA) and an increase in both ω3 and ω6 in Liza ramada. Moreover, bottarga showed higher levels of squalene and cholesterol and an increased Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) in both species. In addition to the nutritional benefits for the consumer, the process proposed in this study may represent a reliable tool for local producers to obtain a final bottarga with both a reproducible biochemical composition and organoleptic characteristics. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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15 pages, 4265 KiB  
Article
Characterization of Local Products for Their Industrial Use: The Case of Italian Potato Cultivars Analyzed by Untargeted and Targeted Methodologies
by Cinzia Ingallina, Mattia Spano, Anatoly P. Sobolev, Cristina Esposito, Cristina Santarcangelo, Alessandra Baldi, Maria Daglia and Luisa Mannina
Foods 2020, 9(9), 1216; https://doi.org/10.3390/foods9091216 - 02 Sep 2020
Cited by 15 | Viewed by 2977
Abstract
The chemical characterization of local Italian potato cultivars is reported to promote their preservation and use as high quality raw material in food industries. Twenty potato (Solanum tuberosum L.) cultivars from Piedmont and Liguria Italian regions were investigated using NMR (Nuclear Magnetic [...] Read more.
The chemical characterization of local Italian potato cultivars is reported to promote their preservation and use as high quality raw material in food industries. Twenty potato (Solanum tuberosum L.) cultivars from Piedmont and Liguria Italian regions were investigated using NMR (Nuclear Magnetic Resonance) and RP-HPLC-PDA-ESI-MSn (Reversed Phase High-Performance Liquid Chromatography with Photodiode Array Detector and Electrospray Ionization Mass Detector) methodologies. Water soluble and lipophilic metabolites were identified and quantified. With respect to literature data, a more complete 1H (protonic) spectral assignment of the aqueous potato extracts was reported, whereas the 1H NMR assignment of potato organic extracts was reported here for the first time. Phenolics resulted to be in high concentrations in the purple–blue colored Rouge des Flandres, Bergerac, Fleur Bleu, and Blue Star cultivars. Servane, Piatlina, and Malou showed the highest amount of galacturonic acid, a marker of pectin presence, whereas Jelly cultivar was characterized by high levels of monosaccharides. Roseval and Rubra Spes contained high levels of citric acid involved in the inhibition of the enzymatic browning in fresh-cut potato. High levels of the amino acids involved in the formation of pleasant-smell volatile compounds during potato cooking were detected in Rouge des Flandres, Blue Star, Bergerac, Roseval, and Ratte cultivars. These results suggest that each local cultivar is characterized by a proper chemical profile related to specific proprieties that can be useful to obtain high quality industrial products. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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Review
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
by Mariam Muradova, Alena Proskura, Francis Canon, Irina Aleksandrova, Mathieu Schwartz, Jean-Marie Heydel, Denis Baranenko, Liudmila Nadtochii and Fabrice Neiers
Foods 2023, 12(24), 4484; https://doi.org/10.3390/foods12244484 - 14 Dec 2023
Viewed by 1294
Abstract
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless [...] Read more.
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases. Full article
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
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