Journal Description
Foods
Foods
is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, PubAg, and other databases.
- Journal Rank: JCR - Q1 (Food Science & Technology) / CiteScore - Q1 (Health Professions (miscellaneous))
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 13.1 days after submission; acceptance to publication is undertaken in 2.5 days (median values for papers published in this journal in the second half of 2023).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
5.2 (2022);
5-Year Impact Factor:
5.5 (2022)
Latest Articles
Comparison of the Lipid Composition of Milk Fat Globules in Goat (Capra hircus) Milk during Different Lactations and Human Milk
Foods 2024, 13(11), 1618; https://doi.org/10.3390/foods13111618 (registering DOI) - 23 May 2024
Abstract
Goat milk is considered the optimal substitute for human milk and is characterized by variations in the lipid composition of its fat globules across lactation phases. Therefore, the objective of this study was to thoroughly analyze the differences between goat milk during different
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Goat milk is considered the optimal substitute for human milk and is characterized by variations in the lipid composition of its fat globules across lactation phases. Therefore, the objective of this study was to thoroughly analyze the differences between goat milk during different lactations and human milk, aiming to offer scientific guidance for the production of functional dairy products. Compared with transitional and mature milk, the findings indicated that the total membrane protein content in goat colostrum exhibited greater similarity to that found in human milk. Additionally, goat milk exhibited higher milk fat globule size, as well as a higher total lipid and protein content than human milk. A total of 1461 lipid molecules across 61 subclasses were identified in goat milk and human milk. The contents of glycerides and glycerophospholipids were higher in goat colostrum, whereas sphingolipids and fatty acids were more abundant in human milk. Meanwhile, the compositions of lipid subclasses were inconsistent. There were 584 differentially expressed lipids identified between human and goat milk, including 47 subclasses that were primarily involved in the metabolism of glycerophospholipids, sphingolipids, and triglycerides. In summary, for both the membrane protein and the lipid composition, there were differences between the milk of different goat lactations and human milk.
Full article
(This article belongs to the Section Dairy)
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Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Oryza sativa L. var. Glutinosa)
by
Zhenhua Guo, Lijun Cai, Chuanxue Liu, Yunjiang Zhang, Linan Wang, Hao Liu, Yanjiang Feng, Guojun Pan and Wendong Ma
Foods 2024, 13(11), 1617; https://doi.org/10.3390/foods13111617 (registering DOI) - 23 May 2024
Abstract
Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood.
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Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood. Herein, a widely targeted metabolomics approach was used to understand the effects of different cooking methods (steaming, baking, and frying) on the metabolite profiles of GR. Compared with other treatments, steamed GR had a brighter color and significantly lower contents of total sugar, starch, amylopectin, and amylose, at 40.74%, 14.13%, 9.78%, and 15.18%, respectively. Additionally, 70, 108, and 115 metabolites were significantly altered in the steaming, baking, and frying groups respectively, and amino acid and carbohydrate metabolism were identified as the representative metabolic pathways based on KEGG annotations. Further evaluation of 14 amino acids and 12 carbohydrates in steamed GR, especially 4-aminobutyric acid, suggested its high nutraceutical value. Additionally, multivariate analysis indicated that total sugar content, amylose content, beta-alanine methyl ester hydrochloride, and 4-aminobutyric acid played a critical role in color formation in raw and cooked GR. Finally, the levels of major amino acids and carbohydrates were quantified by conventional methods to verify the reliability of the metabolome. Consequently, this in-depth understanding of metabolite profiling in normal cooking methods has provided a foundation for the processing of GR products.
Full article
(This article belongs to the Special Issue Sensory Characteristics, Flavor Profiles, and Physical Properties of Foods)
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Open AccessArticle
Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms
by
Eda Nur Ayar-Sümer, Yannick Verheust, Beraat Özçelik and Katleen Raes
Foods 2024, 13(11), 1616; https://doi.org/10.3390/foods13111616 (registering DOI) - 23 May 2024
Abstract
Mushrooms contain phenolic compounds that possess health-promoting properties, including antioxidant effects. However, the low solubility and form of phenolic compounds affect their bioactivity and bioaccessibility. To overcome this limitation, our study investigates the fermentation of mushrooms to increase their free phenolic content and
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Mushrooms contain phenolic compounds that possess health-promoting properties, including antioxidant effects. However, the low solubility and form of phenolic compounds affect their bioactivity and bioaccessibility. To overcome this limitation, our study investigates the fermentation of mushrooms to increase their free phenolic content and enhance their bioactivity. Our research focused on the impact of fermentation on both free and bound phenolic fractions (FPs and BPs, respectively) in Lentinula edodes and Lactarius deliciosus, which were successively fermented with Lactiplantibacillus plantarum LMG 17673 for 72 h. We examined the total phenolic content (TPC), phenolic profile, and antioxidant activity of both FPs and BPs. Our results showed that the TPC of BPs was higher than that of FPs in both mushrooms, with strong antioxidant capabilities. Fermentation significantly increased the TPC of FPs in both mushrooms, particularly after 24 h of fermentation. The TPC of BPs in mushrooms decreased during fermentation, indicating their release from the matrix. Additionally, we identified 30 bioactive compounds using UPLC-Q-TOF-MS/MS. Our study demonstrates for the first time that lactic acid bacteria fermentation of mushrooms with high phenolic content leads to the liberation of bound phenolics, enhancing their bioactivity and bioaccessibility.
Full article
(This article belongs to the Special Issue Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods)
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Open AccessArticle
Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting
by
Yuting Fu, Shuai Chen, Xinjun Wang, Lu Wang, Zexin Wang, Yanfei Cheng, Yuyi Liu, Lin Zhang, Sixin Liu, Jiamu Kang and Congfa Li
Foods 2024, 13(11), 1615; https://doi.org/10.3390/foods13111615 - 23 May 2024
Abstract
White pepper, used both as a seasoning in people’s daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains unclear. Therefore, this
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White pepper, used both as a seasoning in people’s daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains unclear. Therefore, this study aimed to investigate the changes in physicochemical factors, microbial community succession effects, and metabolites of the pepper pericarp during the pepper peeling process. The findings indicated that pre-treatment involving physical friction before the retting process effectively reduced the production time of white pepper. During the retting process, the pectinase activity increased, leading to a decrease in the pectin content in the pepper pericarp. There was a significant correlation observed between the changes in pH, pectin content, and peeling rate and the Shannon diversity index of bacteria and fungi. Prevotella, Lactococcus, and Candida were the dominant microbial genera during the retting. The functional predictions suggested that the monosaccharides degraded from the pepper pericarp could have been utilized by microbes through sugar metabolism pathways. Metabolomic analysis showed that the metabolic pathways of carbohydrates and amino acids were the main pathways altered during the pepper peeling process. The verification experiment demonstrated that the degradation of pectin into galacturonic acid by polygalacturonase was identified as the key enzyme in shortening the pepper peeling time. The structure of the pepper pericarp collapsed after losing the support of pectin, as revealed by scanning electron microscopy. These results suggest that the decomposition of the pepper pericarp was driven by key microbiota. The succession of microbial communities was influenced by the metabolites of the pepper pericarp during retting. These findings provide new insights into the retting process and serve as an important reference for the industrial production of white pepper.
Full article
(This article belongs to the Special Issue Food Quality Control: Microbial Diversity and Metabolic Regulation)
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Open AccessArticle
Ready-to-Use Supplementary-Food Biscuit Production with Low-Cost Ingredients for Malnourished Children in Sub-Saharan Africa
by
Davide Reggi, Gaia Alessio, Andrè Ndereyimana, Andrea Minuti, Giorgia Spigno and Giuseppe Bertoni
Foods 2024, 13(11), 1614; https://doi.org/10.3390/foods13111614 - 22 May 2024
Abstract
In Africa, the number of children under 5 years old who suffer from stunting and wasting are, respectively, 61.4 and 12.1 million, and to manage situations like these, emergency food products like RUTF and RUSF (ready-to-use therapeutic/supplementary food) are very useful. The aim
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In Africa, the number of children under 5 years old who suffer from stunting and wasting are, respectively, 61.4 and 12.1 million, and to manage situations like these, emergency food products like RUTF and RUSF (ready-to-use therapeutic/supplementary food) are very useful. The aim of this study was to develop an RUSF biscuit using the low-cost food resources usually present in Sub-Saharan Africa (Burundi and the DRCongo in our case study); we conducted chemical characterization, nutritional evaluation, and a stability trial simulating the usual storage conditions in a rural context to demonstrate that RUSF can be functional also using low-cost ingredients and a simple method of production. The obtained recipes showed good potential in supplying protein integration—17.81% (BUR) and 16.77% (CON) (% as food) were the protein contents—and the protein digestibility values were very high (BUR: 91.72%; CON: 92.01%). Moreover, 30% of the daily requirement was achieved with less than 50 g of both recipes in all the considered ages. Finally, a good shelf-life was demonstrated during the 35-day testing period at 30 °C, considering moisture, texture, and lipid oxidation evolution. Recipes like these, with appropriate changes, could be very useful in all contexts where child malnutrition is a serious problem.
Full article
(This article belongs to the Special Issue Development of Functional and Fortified Foods)
Open AccessArticle
Polymorphisms of ITGA9 Gene and Their Correlation with Milk Quality Traits in Yak (Bos grunniens)
by
Mengfan Zhang, Xita Zha, Xiaoming Ma, Yongfu La, Xian Guo, Min Chu, Pengjia Bao, Ping Yan, Xiaoyun Wu and Chunnian Liang
Foods 2024, 13(11), 1613; https://doi.org/10.3390/foods13111613 - 22 May 2024
Abstract
A single-nucleotide polymorphism (SNP) is a genome-level trait that arises from a variation in a single nucleotide, leading to diversity in DNA sequences. SNP screening is commonly used to provide candidate genes for yak breeding efforts. Integrin Subunit Alpha 9 (ITGA9) is an
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A single-nucleotide polymorphism (SNP) is a genome-level trait that arises from a variation in a single nucleotide, leading to diversity in DNA sequences. SNP screening is commonly used to provide candidate genes for yak breeding efforts. Integrin Subunit Alpha 9 (ITGA9) is an integrin protein. It plays an important role in cell adhesion, signalling, and other processes. The aim of this study was to discuss the association between genetic polymorphisms in the ITGA9 gene and milk quality traits and to identify potential molecular marker loci for yak breeding quality. We genotyped 162 yaks using an Illumina Yak cGPS 7K liquid chip and identified the presence of polymorphisms at nine SNP loci in the ITGA9 gene of yaks. The results showed that the mutant genotypes in the loci g.285,808T>A, g.306,600T>C, and g.315,413C>T were positively correlated with the contents of casein, protein, total solids (TS), and solid nonfat (SNF) in yak milk. In other loci, heterozygous genotypes had a positive correlation with nutrient content in yak milk. Then, two ITGA9 haplotype blocks were constructed based on linkage disequilibrium, which facilitated a more accurate screening of ITGA9 as a candidate gene for yak milk quality improvement. In conclusion, we identified SNPs and haplotype blocks related to yak milk quality traits and provided genetic resources for marker-assisted selection in yak breeding.
Full article
(This article belongs to the Special Issue Milk and Dairy Products: Quality, Microorganisms and Health Benefits)
Open AccessReview
NIR Sensing Technologies for the Detection of Fraud in Nuts and Nut Products: A Review
by
Miguel Vega-Castellote, María-Teresa Sánchez, Irina Torres-Rodríguez, José-Antonio Entrenas and Dolores Pérez-Marín
Foods 2024, 13(11), 1612; https://doi.org/10.3390/foods13111612 - 22 May 2024
Abstract
Food fraud is a major threat to the integrity of the nut supply chain. Strategies using a wide range of analytical techniques have been developed over the past few years to detect fraud and to assure the quality, safety, and authenticity of nut
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Food fraud is a major threat to the integrity of the nut supply chain. Strategies using a wide range of analytical techniques have been developed over the past few years to detect fraud and to assure the quality, safety, and authenticity of nut products. However, most of these techniques present the limitations of being slow and destructive and entailing a high cost per analysis. Nevertheless, near-infrared (NIR) spectroscopy and NIR imaging techniques represent a suitable non-destructive alternative to prevent fraud in the nut industry with the advantages of a high throughput and low cost per analysis. This review collects and includes all major findings of all of the published studies focused on the application of NIR spectroscopy and NIR imaging technologies to detect fraud in the nut supply chain from 2018 onwards. The results suggest that NIR spectroscopy and NIR imaging are suitable technologies to detect the main types of fraud in nuts.
Full article
(This article belongs to the Topic Advances in Analysis of Food and Beverages)
Open AccessArticle
Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting
by
Ying Wang, Yue Duan and Huanlu Song
Foods 2024, 13(11), 1611; https://doi.org/10.3390/foods13111611 - 22 May 2024
Abstract
Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry–mass spectrometry (SPME-GC×GC-O-MS), and a total of 92 aroma-active
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Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry–mass spectrometry (SPME-GC×GC-O-MS), and a total of 92 aroma-active compounds were detected. Multivariate statistical analysis showed that the roasting time had a significant effect on the aroma characteristics of Qidan, and that the key products in the Maillard reaction accumulated with the extension of the roasting time; these key products were screened out according to the calculation of the odor activity values (OAVs), from which kinetic equations were established. It was found that the levels of 2-methylbutanal, 3-methylbutanal, 2-methylpyrazine, 2-ethyl-5-methylpyrazine, and benzaldehyde increased with time, while the contents of benzeneacetaldehyde showed a tendency to first increase and then decrease. This study provides a theoretical basis for flavor quality control during Qidan processing.
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(This article belongs to the Section Drinks and Liquid Nutrition)
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Open AccessReview
Exploring the Interplay of Food Security, Safety, and Psychological Wellness in the COVID-19 Era: Managing Strategies for Resilience and Adaptation
by
Fanrui Zhou, Zhengxin Ma, Ahmed K. Rashwan, Muhammad Bilawal Khaskheli, Wessam A. Abdelrady, Nesma S. Abdelaty, Syed Muhammad Hassan Askri, Ping Zhao, Wei Chen and Imran Haider Shamsi
Foods 2024, 13(11), 1610; https://doi.org/10.3390/foods13111610 - 22 May 2024
Abstract
The global population surge presents a dual challenge and opportunity in the realms of food consumption, safety, and mental well-being. This necessitates a projected 70% increase in food production to meet growing demands. Amid this backdrop, the ongoing COVID-19 pandemic exacerbates these issues,
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The global population surge presents a dual challenge and opportunity in the realms of food consumption, safety, and mental well-being. This necessitates a projected 70% increase in food production to meet growing demands. Amid this backdrop, the ongoing COVID-19 pandemic exacerbates these issues, underscoring the need for a deeper understanding of the intricate interplay between food consumption patterns and mental health dynamics during this crisis. Mitigating the spread of COVID-19 hinges upon rigorous adherence to personal hygiene practices and heightened disease awareness. Furthermore, maintaining stringent food quality and safety standards across both public and private sectors is imperative for safeguarding public health and containing viral transmission. Drawing upon existing research, this study delves into the pandemic’s impact on mental health, food consumption habits, and food safety protocols. Through a comprehensive analysis, it aims to elucidate the nuanced relationship among food, food safety, and mental well-being amid the COVID-19 pandemic, highlighting synergistic effects and dynamics that underpin holistic human welfare. Our study offers a novel approach by integrating psychological wellness with food security and safety. In conceiving this review, we aimed to comprehensively explore the intricate interplay among food security, safety, and psychological wellness amid the backdrop of the COVID-19 pandemic. Our review is structured to encompass a thorough examination of existing research, synthesizing insights into the multifaceted relationships among food consumption patterns, mental health dynamics, and food safety protocols during the crisis. Our findings provide valuable insights and practical recommendations for enhancing food security and psychological well-being, thus supporting both academic research and real-world applications in crisis management and policy development.
Full article
(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)
Open AccessArticle
Antibody Production and Immunoassay Development for Authenticating Chlorpheniramine Maleate Adulteration in Herbal Tea
by
Jianhao Lin, Zhiwei Liu, Tian Guan, Yi Lei, Liangwen Pan, Xiaoqin Yu, Shiwei Zhang, Xin-An Huang, Hongtao Lei and Jiahong Chen
Foods 2024, 13(11), 1609; https://doi.org/10.3390/foods13111609 - 22 May 2024
Abstract
Chlorphenamine maleate is a prohibited additive found in herbal teas and health foods. Excessive intake of this substance can result in adverse health effects. In this study, two novel haptens, PEM and bepotastine (PB1), mimicking chlorphenamine maleate structure were designed and synthesized based
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Chlorphenamine maleate is a prohibited additive found in herbal teas and health foods. Excessive intake of this substance can result in adverse health effects. In this study, two novel haptens, PEM and bepotastine (PB1), mimicking chlorphenamine maleate structure were designed and synthesized based on molecular simulation for developing two corresponding polyclonal antibodies (PEM-Ab and PB1-Ab), respectively. Afterward, an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) was developed to quickly and accurately detect chlorphenamine maleate in herbal teas using PB1-Ab, which has a high sensitivity and specificity. For chlorphenamine maleate, the half-maximal inhibitory concentration (IC50) and limit of detection (LOD) of PB1-Ab under ideal circumstances were found to be 1.18 µg/L and 0.07 µg/L, respectively. Besides, an environmentally friendly sample pre-treatment strategy was employed that allowed easy and effective elimination of complex matrices. The ic-ELISA method observed the average recovery rate from 87.7% to 94.0% with the variance coefficient (CV) ranging from 2.2% to 9.4%. Additionally, the identification of 25 commercially available herbal teas using liquid chromatography-tandem mass spectrometry (LC-MS/MS) further confirmed the validity of our detection. The results of the two methods are consistent. Overall, the proposed ic-ELISA could be an ultrasensitive and reliable method for chlorphenamine maleate adulterated in foods or exposure to the environment.
Full article
(This article belongs to the Special Issue Application of Advanced Methodologies in Food Quality and Safety Evaluation)
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Open AccessArticle
The Impact of Food Waste Compost, Vermicompost, and Chemical Fertilizers on the Growth Measurement of Red Radish (Raphanus sativus): A Sustainability Perspective in the United Arab Emirates
by
Sara B. Almaramah, Abdelghafar M. Abu-Elsaoud, Wejdan A. Alteneiji, Shaikha T. Albedwawi, Khaled A. El-Tarabily and Seham M. Al Raish
Foods 2024, 13(11), 1608; https://doi.org/10.3390/foods13111608 - 22 May 2024
Abstract
The pressing need for sustainable agricultural practices, especially with the increasing population, has directed attention towards alternative fertilizers that enhance crop yield while preserving soil integrity and reducing food loss. The current study investigated the comparative efficacy of food waste compost (FOWC), vermicompost,
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The pressing need for sustainable agricultural practices, especially with the increasing population, has directed attention towards alternative fertilizers that enhance crop yield while preserving soil integrity and reducing food loss. The current study investigated the comparative efficacy of food waste compost (FOWC), vermicompost, and chemical fertilizers on the growth of red radish. The present work used a systematic experimental design to evaluate plant growth parameters, including radish weight and height. The soil quality was determined by measuring the pH and electrical conductivity for all soil samples. The results indicated a significant variation in red radish fresh weight among different treatments. For example, the 25% vegetable and fruit waste compost (VFWC) treatment demonstrated a relatively high mean fresh weight, while the 50% mixed compost (MC) treatment yielded a much lower mean fresh weight. These numbers underscore the potential efficacy of specific food waste treatments in enhancing plant growth, with vermicompost at 50% and VFWC at 25% showing considerable promise in increasing crop yield. The current study concluded that FOWC and vermicompost significantly improved plant growth, advocating for their use as sustainable and environmentally friendly alternatives to chemical fertilizers. The current findings emphasized the importance of selecting appropriate fertilizer types and concentrations to optimize agricultural productivity and environmental sustainability, supporting the incorporation of food waste into agricultural systems as a beneficial resource.
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(This article belongs to the Special Issue Sustainable Management of Food Loss and Waste: Current Status and Prospects)
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Open AccessArticle
6-BA Delays the Senescence of Postharvest Cabbage Leaves by Inhibiting Respiratory Metabolism
by
Cimei Wang, Yingying Yang, Jieting Yu, Zongli Liu, Wei Wei, Jianye Chen, Jianhua Zhu and Riming Huang
Foods 2024, 13(11), 1607; https://doi.org/10.3390/foods13111607 - 22 May 2024
Abstract
6-BA, a small molecule compound of cytokinins, has been proven to delay leaf senescence in different species, including Chinese flowering cabbage; however, its specific mechanism remains relatively unknown. In this study, the application of external 6-BA delayed leaf senescence in Chinese flowering cabbage,
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6-BA, a small molecule compound of cytokinins, has been proven to delay leaf senescence in different species, including Chinese flowering cabbage; however, its specific mechanism remains relatively unknown. In this study, the application of external 6-BA delayed leaf senescence in Chinese flowering cabbage, showing that 6-BA effectively prevented the decrease in the maximum quantum yield (Fv/Fm) and overall chlorophyll content and suppressed the expression of the senescence-associated gene BrSAG12 over a 7-day period of storage. Moreover, treatment with 6-BA decreased the respiratory rate, NAD(H) content, the activities of hexose phosphate isomerase (PHI), succinate dehydrogenase (SDH), cytochrome c oxidase (CCO), and ascorbic acid oxidase (AAO) using enzyme-linked immunosorbent assay, and the transcriptional abundance of related genes by real-time quantitative polymerase chain reaction. Furthermore, 6-BA also increased the activity and expression levels of glucose-6-phosphate dehydrogenase (G6PDH) and 6-phosphate gluconate dehydrogenase (6-PGDH). The group treated with 6-BA retained elevated levels of NADP (H), ATP, total ATPase, and nicotinamide adenine dinucleotide kinase (NADK) activity, as well as the expression of respiratory enzymes. Molecular docking indicated that 6-BA hinders the glycolysis pathway (EMP), tricarboxylic acid cycle (TCA), and cytochrome pathway (CCP), and sustains elevated levels of the pentose phosphate pathway (PPP) through interactions with the PHI, SDH, 6-PGDH, G6PDH, CCO, and AAO proteins, consequently delaying postharvest leaf senescence in Chinese flowering cabbage.
Full article
(This article belongs to the Special Issue Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable (Volume II))
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Open AccessArticle
The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity
by
Jing Wang, Rui Liu, Xiaoyang Huang, Yuexin Bao, Xiaohong Wang, Huaxi Yi and Youyou Lu
Foods 2024, 13(11), 1606; https://doi.org/10.3390/foods13111606 - 22 May 2024
Abstract
Nisin is used as a natural food preservative because of its broad-spectrum antimicrobial activity against Gram-positive bacteria. However, free nisin is susceptible to various factors that reduce its antimicrobial activity. Milk protein, a protein derived from milk, has self-assembly properties and is a
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Nisin is used as a natural food preservative because of its broad-spectrum antimicrobial activity against Gram-positive bacteria. However, free nisin is susceptible to various factors that reduce its antimicrobial activity. Milk protein, a protein derived from milk, has self-assembly properties and is a good carrier of bioactive substances. In this study, lactoferrin–nisin nanoparticles (L-N), bovine serum albumin–nisin nanoparticles (B-N), and casein–nisin nanoparticles (C-N) were successfully prepared by a self-assembly technique, and then their properties were investigated. The studies revealed that lactoferrin (LF) and nisin formed L-N mainly through hydrophobic interactions and hydrogen bonding, and L-N had the best performance. The small particle size (29.83 ± 2.42 nm), dense reticular structure, and good thermal stability, storage stability, and emulsification of L-N laid a certain foundation for its application in food. Further bacteriostatic studies showed that L-N enhanced the bacteriostatic activity of nisin, with prominent inhibitory properties against Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus, which mainly disrupted the cell membrane of the bacteria. The above results broaden our understanding of milk protein–nisin nanoparticles, while the excellent antibacterial activity of L-N makes it promising for application as a novel food preservative, which will help to improve the bioavailability of nisin in food systems.
Full article
(This article belongs to the Special Issue Food Proteins: Structural, Physicochemical, Functional and Nutritional Properties)
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Open AccessArticle
Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems
by
Huifang Yang, Liming Chen, Ruoyu Xiong, Yanhua Zeng, Yu Jiang, Jun Zhang, Bin Zhang and Taotao Yang
Foods 2024, 13(11), 1605; https://doi.org/10.3390/foods13111605 - 22 May 2024
Abstract
Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across
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Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across three major Chinese rice cropping systems. Interestingly, warming had a minimal impact on the hardness of cooked rice, while it significantly increased stickiness by an average of 16.3% under warming conditions. Moreover, compared to control treatments, rice flour exhibited a significant increase in gelatinization enthalpy, onset, peak, and conclusion temperatures under warming conditions, with average increments of 8.7%, 1.00 °C, 1.05 °C, and 1.17 °C, respectively. In addition, warming significantly declined the amylose content, remarkedly elevated the protein content and relative crystallinity, and altered the weight distribution of the debranched starch. Correlation analysis revealed significant relationships between cooked rice stickiness, rice flour thermal properties, amylose content, protein content, and partial starch structures. Therefore, warming-induced alterations in rice composition and starch structure collectively enhanced cooked rice stickiness and rice thermal stability.
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(This article belongs to the Section Food Quality and Safety)
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Open AccessArticle
Feasibility of Matrix-Matched Material for Determining Elements in Rice Flour by SN-ICP-MS and LA-ICP-MS
by
Chunyapuk Kukusamude, Supalak Kongsri, Ratchadawan Tamklang and Sutthinun Taebunpakul
Foods 2024, 13(11), 1604; https://doi.org/10.3390/foods13111604 - 22 May 2024
Abstract
The preparation of matrix-matched material for elemental quantitative analysis in rice flour matrix is proposed here for the first time as part of a feasibility study using the SN-ICP-MS and LA-ICP-MS methods. It was prepared via the spiking process in colloidal solution of
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The preparation of matrix-matched material for elemental quantitative analysis in rice flour matrix is proposed here for the first time as part of a feasibility study using the SN-ICP-MS and LA-ICP-MS methods. It was prepared via the spiking process in colloidal solution of rice flour with different levels of arsenic (As), cadmium (Cd) and lead (Pb), followed by drying in a climatic chamber. Comparative studies of the results on external calibration and gravimetric standard addition ICP-MS approaches through the use of calibration standard solutions were discussed. Method bias from the external calibration method was investigated, demonstrating the systematic effect arising from the sample matrix. Characterizing the concentration of measurands was then reasonably proposed using the gravimetric standard addition ICP-MS. Using powdered rice matrix reference material for ICP-MS calibration following acid digestion, the study showed a good agreement of recovery studies. A feasibility study of the LA-ICP-MS method as a direct solid analysis performed on the matrix-matched standard was then discussed. In the study, large fluctuation of signals was found for constructing calibration curve, generating poor linearity, especially for As and Pb, although yttrium (Y) as internal standard was applied. This might be ascribed to a limited microscale of homogeneity, and particularly laser-induced preferential evaporation of volatile elements. Using a number of measured data points, the mean and median were statistically recommended to improve precision. An attempt to use of similar matrix in both standard and sample is a critical point to consider to minimize the elemental fractionation effect. The proposed approach to prepare matrix-matched material could be a potential means for achieving elemental quantitation.
Full article
(This article belongs to the Section Food Analytical Methods)
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Open AccessArticle
The Potential of Chicken–Herb Essence to Improve Milk Production and Infant Health in the Sprague Dawley Animal Model
by
Erna Puspasari, Ahmad Sulaeman, Eny Palupi, Fachriyan Hasmi Pasaribu and Astari Apriantini
Foods 2024, 13(11), 1603; https://doi.org/10.3390/foods13111603 - 22 May 2024
Abstract
Breast milk serves as the primary source of nourishment for newborns. In cases of low milk production, one approach to address this challenge involves the consumption of lactagogues. Chicken–herb essence, a beverage rich in protein, amino acids, and minerals, presents itself as a
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Breast milk serves as the primary source of nourishment for newborns. In cases of low milk production, one approach to address this challenge involves the consumption of lactagogues. Chicken–herb essence, a beverage rich in protein, amino acids, and minerals, presents itself as a viable option to supplement a lactating mother’s diet, particularly in terms of protein intake. This study aimed to evaluate the effects of chicken–herb essence on prolactin and lactoferrin in lactating rats. Furthermore, the study also assessed the lactagogue effect on IgA in offspring. The experimental research method used a completely randomized design. The animal models in this study were female Sprague Dawley rats. The result showed that there was an increase in milk production, as seen from the results of the lactagogue effect. The highest increase in prolactin and lactoferrin was obtained in treatment group II (TG II). The increases in prolactin and lactoferrin of TG II were 214.18 ± 71.99 and 904.02 ± 435.35 pg/mL, respectively. The lactagogue test showed that TG II haspotency as a milk-booster. Testing the blood serum of offspring showed that the highest concentration of IgA was also found in TG II at 398.34 ± 214.85 pg/mL.
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(This article belongs to the Special Issue Advances in Bioactive Compounds from Food on Human Health)
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Open AccessArticle
Exploration of Convective and Infrared Drying Effect on Image Texture Parameters of ‘Mejhoul’ and ‘Boufeggous’ Date Palm Fruit Using Machine Learning Models
by
Younes Noutfia and Ewa Ropelewska
Foods 2024, 13(11), 1602; https://doi.org/10.3390/foods13111602 - 21 May 2024
Abstract
Date palm (Phoenix dactylifera L.) fruit samples belonging to the ‘Mejhoul’ and ‘Boufeggous’ cultivars were harvested at the Tamar stage and used in our experiments. Before scanning, date samples were dried using convective drying at 60 °C and infrared drying at 60
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Date palm (Phoenix dactylifera L.) fruit samples belonging to the ‘Mejhoul’ and ‘Boufeggous’ cultivars were harvested at the Tamar stage and used in our experiments. Before scanning, date samples were dried using convective drying at 60 °C and infrared drying at 60 °C with a frequency of 50 Hz, and then they were scanned. The scanning trials were performed for two hundred date palm fruit in fresh, convective-dried, and infrared-dried forms of each cultivar using a flatbed scanner. The image-texture parameters of date fruit were extracted from images converted to individual color channels in RGB, Lab, XYZ, and UVS color models. The models to classify fresh and dried samples were developed based on selected image textures using machine learning algorithms belonging to the groups of Bayes, Trees, Lazy, Functions, and Meta. For both the ‘Mejhoul’ and ‘Boufeggous’ cultivars, models built using Random Forest from the group of Trees turned out to be accurate and successful. The average classification accuracy for fresh, convective-dried, and infrared-dried ‘Mejhoul’ reached 99.33%, whereas fresh, convective-dried, and infrared-dried samples of ‘Boufeggous’ were distinguished with an average accuracy of 94.33%. In the case of both cultivars and each model, the higher correctness of discrimination was between fresh and infrared-dried samples, whereas the highest number of misclassified cases occurred between fresh and convective-dried fruit. Thus, the developed procedure may be considered an innovative approach to the non-destructive assessment of drying impact on the external quality characteristics of date palm fruit.
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(This article belongs to the Special Issue Applications of Artificial Intelligence in Food Industry)
Open AccessArticle
High-Performance Detection of Mycobacterium bovis in Milk Using Recombinase-Aided Amplification–Clustered Regularly Interspaced Short Palindromic Repeat–Cas13a–Lateral Flow Detection
by
Jieru Wang, Nan Wang, Lei Xu, Xiaoyu Zeng, Junsheng Cheng, Xiaoqian Zhang, Yinghui Zhang, Dongdong Yin, Jiaojiao Gou, Xiaocheng Pan and Xiaojie Zhu
Foods 2024, 13(11), 1601; https://doi.org/10.3390/foods13111601 - 21 May 2024
Abstract
Mycobacterium bovis (M. bovis), the microorganism responsible for bovine tuberculosis (bTB), is transferred to people by the ingestion of unpasteurized milk and unprocessed fermented milk products obtained from animals with the infection. The identification of M. bovis in milk samples is
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Mycobacterium bovis (M. bovis), the microorganism responsible for bovine tuberculosis (bTB), is transferred to people by the ingestion of unpasteurized milk and unprocessed fermented milk products obtained from animals with the infection. The identification of M. bovis in milk samples is of the utmost importance to successfully prevent zoonotic diseases and maintain food safety. This study presents a comprehensive description of a highly efficient molecular test utilizing recombinase-aided amplification (RPA)–clustered regularly interspaced short palindromic repeat (CRISPR)-associated protein (Cas) 13a–lateral flow detection (LFD) for M. bovis detection. In contrast to ELISA, RPA–CRISPR–Cas13a–LFD exhibited greater accuracy and sensitivity in the detection of M. bovis in milk, presenting a detection limit of 2 × 100 copies/μL within a 2 h time frame. The two tests exhibited a moderate level of agreement, as shown by a kappa value of 0.452 (95%CI: 0.287–0.617, p < 0.001). RPA–CRISPR–Cas13a–LFD holds significant potential as a robust platform for pathogen detection in complex samples, thereby enabling the more dependable regulation of food safety examination, epidemiology research, and medical diagnosis.
Full article
(This article belongs to the Special Issue Application of Isothermal Nucleic Acid Amplification for Rapid Foodborne Pathogen Detection: Current Status and Future Prospects)
Open AccessArticle
Comprehensive Evaluation of the Physicochemical Attributes, Antioxidant Capacity, and pH-Responsive Behavior of Starch Films Enhanced by Laver Incorporation
by
Ying Chen, Zhu Zhu, Yunyue Ye, Qi Li, Tao Yang, Chengran Guan and Fengsong Liu
Foods 2024, 13(11), 1600; https://doi.org/10.3390/foods13111600 - 21 May 2024
Abstract
Herein, a new starch film incorporating laver was developed to address issues related to inadequate water resistance and suboptimal preservation quality in food packaging. The integration of laver into starch film formulations offers a compelling avenue for creating biodegradable, active, and smart food
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Herein, a new starch film incorporating laver was developed to address issues related to inadequate water resistance and suboptimal preservation quality in food packaging. The integration of laver into starch film formulations offers a compelling avenue for creating biodegradable, active, and smart food packaging. Scanning electron microscope (SEM) analysis revealed that the starch film with a laver concentration of 70% exhibited a uniformly flat microstructure, as expected. Fourier-transform infrared spectroscopy (FTIR) confirmed the presence of intermolecular interactions and hydrogen bonding between the starch and laver. Viscoelastic tests demonstrated the superior film-forming performance of the starch/laver composite films. Moreover, it was found that the most favorable concentration of incorporated laver was 10%. Specifically, the S7-3 film emerged as a promising candidate for food packaging applications, boasting the highest contact angle (CA) value of 114.98 ± 1.28°, the lowest water solubility (WS) value of 15.38%, and a reduced water vapor transmission rate (WVTR) value of 2.52 g/m2 × h. Additionally, the S3-7 film displayed an extraordinary tensile strength of 32.47 MPa, an elongation at break of 19.04%, and a Young’s modulus of 606.83 MPa. Furthermore, the starch/laver composite films exhibited outstanding UV-blocking capabilities, exceptional pH-responsive behavior, and significant antioxidant activity, underscoring their potential for packaging applications with laver integration.
Full article
(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)
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Open AccessArticle
Carotenoids and Intestinal Harmony: Exploring the Link for Health
by
Helena R. Rocha, Manuela E. Pintado, Ana M. Gomes and Marta C. Coelho
Foods 2024, 13(11), 1599; https://doi.org/10.3390/foods13111599 - 21 May 2024
Abstract
Carotenoids, prominent lipid-soluble phytochemicals in the human diet, are responsible for vibrant colours in nature and play crucial roles in human health. While they are extensively studied for their antioxidant properties and contributions to vitamin A synthesis, their interactions with the intestinal microbiota
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Carotenoids, prominent lipid-soluble phytochemicals in the human diet, are responsible for vibrant colours in nature and play crucial roles in human health. While they are extensively studied for their antioxidant properties and contributions to vitamin A synthesis, their interactions with the intestinal microbiota (IM) remain poorly understood. In this study, beta (β)-carotene, lutein, lycopene, a mixture of these three pigments, and the alga Osmundea pinnatifida were submitted to simulated gastrointestinal digestion (GID) and evaluated on human faecal samples. The results showed varying effects on IM metabolic dynamics, organic acid production, and microbial composition. Carotenoid exposure influenced glucose metabolism and induced the production of organic acids, notably succinic and acetic acids, compared with the control. Microbial composition analysis revealed shifts in phyla abundance, particularly increased Pseudomonadota. The α-diversity indices demonstrated higher diversity in β-carotene and the pigments’ mixture samples, while the β-diversity analysis indicated significant dissimilarity between the control and the carotenoid sample groups. UPLC-qTOF MS analysis suggested dynamic changes in carotenoid compounds during simulated fermentation, with lutein exhibiting distinct mass ion fragmentation patterns. This comprehensive research enhances our understanding of carotenoid-IM interactions, shedding light on potential health implications and the need for tailored interventions for optimal outcomes.
Full article
(This article belongs to the Special Issue The Benefits of Food Extracts for Human Health)
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Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement
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Carcass Characteristics and Meat Quality in Farm Animals
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The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger
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Valorization of Seafood Resources to Obtain High-Value Products
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Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods
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Phytonutrients in Food: From Traditional to Rational Usage
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