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Nutrition and Sensory Analysis of Food

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 January 2025) | Viewed by 24503

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Prof. Dr. Sylwia Mildner-Szkudlarz

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Guest Editor

Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Poznan, Poland
Interests: food science; food chemistry; food analysis; sensory analysis; functional foods; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Dr. Aldona Sobota

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Guest Editor

Department of Engineering and Cereal Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: functional foods; physicochemical properties of foods; food analysis; food processing; food quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As the Guest Editors of the Special Issue below, we would like to invite you to contribute a paper that focuses on “Nutrition and Sensory Analysis of Food”. Over recent decades, there has been a growing consumer interest in healthy foods with a particular focus on nutritional composition. Given the evidence that health maintenance is a function of diet and nutrition, the modern consumer considers nutritious foods more and more as an important part of health behaviour. A large impact on the health-promoting properties of food is due to the presence of biologically active compounds. The determination of their content, biological availability and physiological impact is very important. On the other hand, the sensory properties of foods are also an important reason for eating them. Analysis of foods is continuously requesting the development of more robust, efficient, and sensitive analytical methodologies to guarantee the quality and safety of foods.

This Special Issue will cover a wide range of topics related to the analysis of nutritional and sensory properties of various food, including recent developments and applications of modern instrumental analytical techniques to detect compounds of significance to food science and technology. Research articles, reviews, and mini-reviews on the various aspects of plant- and animal-based products are invited for submission.

Prof. Dr. Sylwia Mildner-Szkudlarz
Dr. Aldona Sobota
Guest Editors

Manuscript Submission Information

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Keywords

bioactive compounds
phytochemicals
antioxidants
HPLC analysis
nutritional value
sensory properties/analysis

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Published Papers (10 papers)

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Research

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19 pages, 1779 KiB

Open AccessFeature PaperArticle

Polyphenolic and Immunometric Profiling of Wheat Varieties: Impact of Organic and Conventional Farming on Allergenic and Bioactive Compounds

by Adrian Bartos, Alicja Malik, Beata Feledyn-Szewczyk, Krzysztof Jończyk, Renata Kazimierczak, Ewelina Hallmann and Joanna Leszczyńska

Molecules 2025, 30(6), 1313; https://doi.org/10.3390/molecules30061313 - 14 Mar 2025

Viewed by 422

Abstract

This study investigates the impact of organic and conventional farming on the allergenic and bioactive properties of wheat. The primary aim was to assess the immunometric parameters and polyphenolic composition in four varieties of winter and four varieties of spring wheat cultivated under both farming systems. Immunometric assays focused on gluten content, the allergenic QQQPP peptide, and the panallergenic profilin Tri a 12. While gluten levels (15–20 g/kg) showed no clear dependence on farming type, organic wheat exhibited a mild yet significant increase in QQQPP-dependent immunoreactivity in five samples (>20 µg/g). However, all organic wheat samples demonstrated a notable reduction in profilin content (<0.6 µg/g), suggesting that the type of wheat cultivation could influence allergenic risk for individuals with wheat-related allergies. Polyphenolic profiling revealed that kaempferol, p-coumaric acid, and gallic acid were the predominant compounds, with organic wheat displaying slightly higher polyphenol levels on average. Despite these differences, the variations were insufficient to determine a superior cultivation method. These findings highlight the potential allergenic and nutritional implications of organic versus conventional wheat farming. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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12 pages, 5342 KiB

Open AccessArticle

Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet

by Ewa Pejcz, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil and Joanna Harasym

Molecules 2024, 29(2), 282; https://doi.org/10.3390/molecules29020282 - 5 Jan 2024

Cited by 1 | Viewed by 2369

Abstract

Grains, essential for maintaining good health, contain short-chain carbohydrates like fructans, which can contribute to disorders in some individuals. Understanding and managing these FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) are essential for enhanced dietary guidance and well-being. The primary objective of the study was to establish safe portion sizes for grains and rice within low-FODMAP diets. A comprehensive analysis of fructan levels in diverse commercial cereal products contributes to an understanding of the potential digestive impact of FODMAPs in grains and supporting enhanced dietary guidance for individuals with FODMAP-related disorders. Various grains, like white and brown rice, barley, wheat groats, and buckwheat, highlight the challenges of handling fructans in a low-FODMAP diet. Fructans to heat-induced degradation, as demonstrated in bulgur, emphasize the need to consider cooking methods for managing their intake. Identification of potentially safe grains, like white long-grain rice and arborio rice, is significant, but caution is advised with barley groats and couscous, stressing personalized dietary decisions. Correlation analyses linking color parameters, moisture content, and fructan levels in cooked grains reveal a positive relationship, suggesting water content’s potential impact on fructan stability and grain hydration properties. In conclusion, the study provides valuable insights into the intricate details of FODMAPs in grains, supporting the development of dietary strategies that enhance both health and sensory satisfaction. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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13 pages, 3790 KiB

Open AccessArticle

Fourier Transform Mid-Infrared Spectroscopy (FT-MIR) as a Method of Identifying Contaminants in Sugar Beet Production Process—Case Studies

by Radosław Michał Gruska, Alina Kunicka-Styczyńska, Andrzej Jaśkiewicz, Andrzej Baryga, Stanisław Brzeziński and Beata Świącik

Molecules 2023, 28(14), 5559; https://doi.org/10.3390/molecules28145559 - 20 Jul 2023

Cited by 3 | Viewed by 2522

Abstract

Food safety has received considerable attention in recent years. Methods for rapid identification of a variety contaminants in both the final product and the manufacturing process are constantly developing. This study used Fourier Transform Mid-Infrared Spectroscopy (FT-MIR) spectroscopy to identify various contaminants endangering white sugar production. It was demonstrated that inorganic compounds (calcium carbonate—CaCO₃), plastic contaminants (polypropylene), and oily contaminants (compressor sealing and lubrication lubricant) can be identified with a high degree of precision. FT-MIR spectroscopy was proved to be a useful technique for detecting sugar contaminants rapidly and precisely even without the application of a sophisticated spectra analysis. Commercial databases of reference spectra usage significantly simplify and facilitate the application of this method. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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19 pages, 904 KiB

Open AccessArticle

Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage

by Wilson Valerio Vasquez-Rojas, Diana Martín, Tiziana Fornari and M. Pilar Cano

Molecules 2023, 28(12), 4675; https://doi.org/10.3390/molecules28124675 - 9 Jun 2023

Cited by 6 | Viewed by 2161

Abstract

High-pressure homogenization (HPH) is an emerging technology for obtaining physical and microbial stability of plant-based milks, but there is little information on the effects of this technology on the phytochemical components of the processed plant food beverage and during its cold storage. The effect of three selected HPH treatments (180 MPa/25 °C, 150 MPa/55 °C, and 50 MPa/75 °C) and pasteurization (PAS) (63 °C, 20 min) on minor lipid constituents, total proteins, phenolic compounds, antioxidant capacity, and essential minerals of Brazil nut beverage (BNB) were studied. Additionally, the study of the possible changes in these constituents was carried out during cold storage at 5 °C for 21 days. The fatty acid profile (dominated by oleic acid and linoleic acid), free fatty acid content, protein, and essential minerals (notable source of Se and Cu) of the processed BNB remained almost stable to treatments (HPH and PAS). Specifically, reductions in squalene (22.7 to 26.4%) and γ-γ-tocopherol (28.4 to 36%) were observed in beverages processed via both non-thermal HPH and thermal PAS, but β-sitosterol remained unchanged. Total phenolics were reduced (24 to 30%) after both treatments, a factor that influenced the observed antioxidant capacity. The studied individual phenolics in BNB were gallic acid, catechin, epicatechin, catechin gallate, and ellagic acid, being the most abundant compounds. During cold storage (5 °C) up to 21 days, changes in the content of phytochemicals, minerals, and total proteins were not noticeable for any treated beverages, and no lipolysis processes were promoted. Therefore, after the application of HPH processing, Brazil nut beverage (BNB) maintained almost unaltered levels of bioactive compounds, essential minerals, total protein, and oxidative stability, remarkable characteristics for its potential development as a functional food. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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12 pages, 920 KiB

Open AccessArticle

Impact of the Addition of Fruits of Kamchatka Berries (L. caerulea var. kamtschatica) and Haskap (L. caerulea var. emphyllocalyx) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers

by Justyna Belcar, Ireneusz Kapusta, Tomasz R. Sekutowski and Józef Gorzelany

Molecules 2023, 28(10), 4011; https://doi.org/10.3390/molecules28104011 - 10 May 2023

Cited by 4 | Viewed by 2420

Abstract

Kamchatka berry (Lonicera caerulea var. kamtschatica) and haskap (Lonicera caerulea var. emphyllocalyx) fruit are important sources of bioactive compounds, mainly polyphenols, but also macro- and microelements. Physico-chemical analysis showed that wheat beers with added fruit were characterised by an average 14.06% higher ethanol content, lower bitterness and intense colour compared to the control, which was a wheat beer without added fruit. Wheat beers enriched with kamchatka berry fruit, including the “Aurora” variety, had the highest polyphenolic profile (e.g., chlorogenic acid content averaged 7.30 mg/L), and the antioxidant activity of fruit-enriched wheat beers determined by the DPPH method showed higher antioxidant activity of wheat beers enriched with kamchatka berry fruit, while those determined by the FRAP and ABTS methods showed higher antioxidant activity of wheat beers enriched with haskap fruit, including the “Willa” variety. Sensory evaluation of the beer product showed that wheat beers enriched with kamchatka berry fruits of the “Duet” variety and haskap fruits of the “Willa” variety were characterised by the most balanced taste and aroma. On the basis of the conducted research, it follows that both kamchatka berry fruits of the “Duet” and “Aurora” varieties and haskap fruit of the “Willa” variety can be used successfully in the production of fruity wheat beers. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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12 pages, 2022 KiB

Open AccessArticle

Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods

by Gaurav K. Deshwal, Laura G. Gómez-Mascaraque, Mark Fenelon and Thom Huppertz

Molecules 2023, 28(10), 3988; https://doi.org/10.3390/molecules28103988 - 9 May 2023

Cited by 13 | Viewed by 3141

Abstract

For sample preparation prior to mineral analysis, microwave digestion (~2 h) is quicker and requires lower acid volume as compared to dry (6–8 h) and wet digestion (4–5 h). However, microwave digestion had not yet been compared systematically with dry and wet digestion for different cheese matrices. In this work, the three digestion methods were compared for measuring major (Ca, K, Mg, Na and P) and trace minerals (Cu, Fe, Mn and Zn) in cheese samples using inductively coupled plasma optical emission spectrometry (ICP-OES). The study involved nine different cheese samples with moisture content varying from 32 to 81% and a standard reference material (skim milk powder). For the standard reference material, the relative standard deviation was lowest for microwave digestion (0.2–3.7%) followed by dry (0.2–6.7%) and wet digestion (0.4–7.6%). Overall, for major minerals in cheese, strong correlation was observed between the microwave and the dry and wet digestion methods (R² = 0.971–0.999), and Bland–Altman plots showed best method agreement (lowest bias), indicating the comparability of all three digestion methods. A lower correlation coefficient, higher limits of agreement and higher bias of minor minerals indicate possibilities of measurement error. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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19 pages, 2262 KiB

Open AccessArticle

Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise

by Osama I. A. Soltan, Hanaa S. S. Gazwi, Amany E. Ragab, Abdullah S. M. Aljohani, Ibrahim M. El-Ashmawy, Gaber El-Saber Batiha, Amin A. Hafiz and Sanaa M. Abdel-Hameed

Molecules 2023, 28(8), 3350; https://doi.org/10.3390/molecules28083350 - 10 Apr 2023

Cited by 23 | Viewed by 3163

Abstract

The oxidation of food emulsions causes rancidity, which reduces their shelf life. To prevent rancidity, synthetic antioxidants are widely used in the food industry. However, due to their potential health risks, researchers are exploring natural alternatives. This study aimed to investigate whether Rosa canina fruit extract (RCFE) could be used as a natural antioxidant to extend the shelf life of mayonnaise. Mayonnaise containing varying concentrations of RCFE [0.125% (T1), 0.25% (T2), 0.50% (T3), 0.75% (T4)] was compared to a mayonnaise control sample (C1) and a mayonnaise sample containing 0.02% BHT (C2) for 60 days of storage at 4 °C. RCFE was found to have high levels of total phenols content (52.06 ± 1.14 mg GAE g⁻¹), total flavonoids content (26.31 ± 1.03 mg QE g⁻¹), and free radical scavenging activity. The GC–MS analysis of RCFE revealed 39 different peaks, whereas the HPLC analysis showed the presence of 13 polyphenolic compounds in RCFE. The pH values of T2, T3, and T4 mayonnaise samples substantially declined as storage progressed; however, the reduction was less than that of C1 and C2. After 60 days, mayonnaise samples T2, T3, and T4 had greatly reduced peroxide and free fatty acid levels compared to C1 and C2. The mayonnaise enriched with RCFE (T3 and T4) had the most potent antioxidative ability and the lowest value of lipid hydroperoxides (peroxide value, POV) and the lowest value of thiobarbituric-acid-reactive substances (TBARS). The sensory evaluation revealed that the T3 sample exhibited the highest overall acceptability. In conclusion, this study recommends that RCFE could be used as a natural preservative to enhance the shelf life of functional foods. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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12 pages, 1043 KiB

Open AccessArticle

Comparative Analysis of Traditional Oriental Herbal Fruits as Potential Sources of Polyphenols and Minerals for Nutritional Supplements

by José Javier Quesada-Granados, José Ángel Rufián-Henares, Suryakant Chakradhari, Pravin Kumar Sahu, Yaman Kumar Sahu and Khageshwar Singh Patel

Molecules 2023, 28(6), 2682; https://doi.org/10.3390/molecules28062682 - 16 Mar 2023

Cited by 6 | Viewed by 3172

Abstract

There are a plethora of plant species in India, which have been widely used in vegetable dishes, soups, desserts and herbal medicine. In addition to these traditional uses, today there is the extra possibility of also being able to use these plants in the nutritional supplements industry due to their favorable antioxidant and mineral composition. In this sense, thirteen vegetable species—Chanania lanzan, Ziziphus mauritiana, Nilumbo nucifera, Terminalia catappa, Terminalia arjuna, Terminalia bellirica, Terminalia chebula, Lagenaria siceraria, Luffa aegyptiaca, Praecitrullus fistulosus, Benincasa hispida, Citrullus lanatus var. lanatus and Cucurbita maxima—have been analyzed. In this paper we discuss the distribution of polyphenols and minerals (Na, K, Mg, Ca, Al, P, S, Cr, Mn, Fe, Cu, Zn, Mo, As and Pb) in different seed parts (the rhizome, pericarp, carpel, seed coat and kernel) of the above species and their possible use in the nutritional supplements industry. The concentrations of total polyphenols, flavonoids and minerals ranged from 407 to 3144 mg rutin hydrate/100 g, 24 to 3070 mg quercetin/100 g and 1433 to 7928 mg/100 g, respectively. K, Ca, P and S were abundant in these herbal fruits. In two species of herbal fruits, Terminalia arjuna and Terminalia chebula, only part of the seed structure was suitable for use in nutritional supplements. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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33 pages, 3639 KiB

Open AccessReview

“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects

by Pierina Díaz-Guerrero, Sofia Panzani, Chiara Sanmartin, Chiara Muntoni, Isabella Taglieri and Francesca Venturi

Molecules 2025, 30(9), 1891; https://doi.org/10.3390/molecules30091891 - 24 Apr 2025

Viewed by 356

Abstract

Spices are a part of modern and ancient cultures due to their recognized culinary and medicinal properties. Pepper is commonly used in many recipes; however, in the field of gastronomy, the term “pepper” usually refers to a group that includes several different spices, such as black pepper (Piper nigrum L.), cubeb pepper (Piper cubeba L.f.), long pepper (Piper longum L.), pink pepper (Schinus terebinthifolius Raddi), allspice (Pimenta dioica L. Merrill), and Japanese pepper (Zanthoxylum piperitum DC.). Despite the extensive study of the chemical characterization and medicinal and culinary properties of “pepper”, sensory analysis (color, aroma profile, odor profile, and chemesthesis) of these spices have not been completed. Therefore, the aim of this review was to identify the strengths, weaknesses, opportunities, and threats within the spice supply chain considering these six “peppers” to analyze their positive and negative aspects. Finally, we selected the most representative molecules and properties of spices referred to as “pepper” to expand the research focus and highlight their key aspects related to health and sensory science for future applications. In this sense, this review provides a new strategic guideline that will help us understand and assess the key internal and external factors of pepper, allowing them to be applied in different sectors with different approaches. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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16 pages, 860 KiB

Open AccessReview

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

by Xiao Qiang, Ting Xia, Beibei Geng, Man Zhao, Xuan Li, Yu Zheng and Min Wang

Molecules 2023, 28(24), 8044; https://doi.org/10.3390/molecules28248044 - 12 Dec 2023

Cited by 16 | Viewed by 3616

Abstract

Lycium barbarum, a homology of medicine and food, contains many active ingredients including polysaccharides, polyphenol, betaine, and carotenoids, which has health benefits and economic value. The bioactive components in Lycium barbarum exhibit the effects of antioxidation, immune regulation, hypoglycemic effects, and vision improvement. Recently, the development of nutrition and health products of Lycium barbarum has been paid more and more attention with the increase in health awareness. A variety of nutrients and bioactive components in wolfberry can be retained or increased using modern fermentation technology. Through fermentation, the products have better flavor and health function, which better meet the needs of market diversification. The main products related to wolfberry fermentation include wolfberry fruit wine, wolfberry fruit vinegar, and lactic acid fermented beverage. In this review, the mainly bioactive components of Lycium barbarum and its deep-processing products of fermentation were summarized and compared. It will provide reference for the research and development of fermented and healthy products of Lycium barbarum. Full article

(This article belongs to the Special Issue Nutrition and Sensory Analysis of Food)

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