Search Results (333)

Wild edible plants, historically valued for their medicinal properties, can be a sustainable source of food, cosmetics, and pharmaceuticals. The blue berries of Prunus spinosa L., known as blackthorns, have antioxidant, astringent, and antimicrobial benefits. To preserve these properties after harvesting, understanding the best storage methods is essential. In this study, blackthorns were preserved using different methods (air-drying, freezing, or freeze-drying) to determine the optimal procedure for preserving their antioxidant activity. The fruits were extracted using a 50:50 (V/V) mixture of ethanol and water. The different extracts were phytochemically characterized for their phenolic content and antioxidant activity. The Folin–Ciocalteu test revealed total phenolic contents of 7.97 ± 0.04, 13.99 ± 0.04, and 7.39 ± 0.08 (mg GAE/g raw material) for the three types of extracts, respectively. The total flavonoid contents were 2.42 ± 0.16, 3.14 ± 0.15, and 2.32 ± 0.03 (mg QE/g raw material), respectively. In line with the polyphenol analysis, the antioxidant activity as determined by DPPH method was higher for the frozen extract, with a value of 91.78 ± 0.80%, which was confirmed by the ROS test on keratinocytes. These results show that both air-drying and freeze-drying processes negatively impact the preservation of antioxidant activity in blackthorns, suggesting that freezing may be the best preservation method before bioactive compound extraction. Full article

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flour (dehydrated and freeze-dried) obtained from by-products into cracker formulation. Crackers were prepared by replacing 10% and 20% of wheat flour with pumpkin flour, assessing the effects based on drying method. Physical parameters (expansion, color, and texture parameters) were measured, in the dough and in the baked products. Furthermore, β-carotene content was analyzed by HPLC-DAD, antioxidant capacity was measured with DPPH, ABTS, and ORAC, and total phenolic content was evaluated with the Folin–Ciocalteu method. Proximate composition and mineral content were also analyzed. Additionally, a preliminary sensory evaluation was conducted with 50 untrained consumer judges to assess acceptability of external appearance, texture, and taste. The inclusion of pumpkin flour significantly increased β-carotene content (up to 2.36 mg/100 g), total phenolics, and antioxidant activity of the baked crackers. Proximate analysis showed a marked improvement in fiber content and a slight reduction in energy value compared to wheat flour. Mineral analysis revealed that pumpkin flours exhibited significantly higher levels of K, Ca, Mg, and P, with improved but not always statistically significant retention in the final crackers. Freeze-dried flour retained more bioactive compounds and enhanced color. However, it also increased cracker hardness, particularly with dehydrated flour. Only the 10% freeze-dried formulation showed mechanical properties similar to those of the control. Sensory analysis indicated that all formulations were positively accepted, with the 10% freeze-dried sample showing the best balance in consumer preference across all evaluated attributes. Frozen pumpkin by-products can be effectively valorized through their incorporation into bakery products such as crackers, enhancing their nutritional and functional profile. Freeze-drying better preserves antioxidants and β-carotene, while a 10% substitution offers a balance between nutritional enrichment and technological performance and sensory acceptability. Full article

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. Full article

Microbial contamination of food can lead to faster spoilage and infections. Therefore, disinfection processes are required that have a low detrimental effect on the nutritional content. Concerning radiation disinfection, two spectral ranges have recently become important. The Far-UVC spectral range, with a wavelength below 230 nm and visible violet light. In this study, leaf spinach was used to investigate the extent to which these radiations inactivate Escherichia coli, but also to determine if the vitamin C or chlorophyll content was reduced. Frozen spinach leaves (Spinacia oleracea) were contaminated with E. coli × pGLO and irradiated with either a 222 nm krypton chloride lamp or 405 nm LEDs. The achieved bacterial reduction was determined by plating the irradiated samples on agar plates and subsequent colony counting. The vitamin C concentration was determined by means of redox titration, and the concentrations of chlorophyll a and chlorophyll b were determined using spectrometry. Both irradiations exhibited a strong antimicrobial impact on E. coli. The average log reduction doses were about 19 mJ/cm² (222 nm) and 87 J/cm² (405 nm), respectively. The vitamin C concentration decreased by 30% (222 nm) or 20% (405 nm), and the chlorophyll concentrations decreased by about 25%. Both irradiation approaches are able to substantially reduce microorganisms on spinach leaves by two orders of magnitude, but this is associated with a reduction in the nutrient content. Full article

Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol under atmospheric pressure impregnation and vacuum impregnation by analyzing their influences on the cell structural and textural characteristics of frozen–thawed potato slices. The results showed that both trehalose and sorbitol can significantly improve the quality of frozen–thawed potato slices. Vacuum impregnation resulted in a higher total sugar content in the impregnated potato slices than atmospheric pressure impregnation (p < 0.05). Sorbitol impregnation significantly reduced cell damage and nutrient loss of frozen–thawed potato slices; specifically, under vacuum impregnation conditions, the juice loss rate and relative electrical conductivity decreased to 7.58 ± 0.47% and 32.90 ± 1.83 mS/cm, respectively. Texture analysis showed that sorbitol impregnation resulted in significantly higher puncture hardness and TPA hardness in frozen–thawed potato slices than trehalose impregnation. Furthermore, observations of cell activity and transmission electron microscopy of potato tissues verified sorbitol’s advantages in maintaining cell structure integrity and reducing ice crystal damage. Hence, sorbitol vacuum impregnation is highly recommended as a pretreatment in potato quick freezing processes. This study provides a theoretical basis and technical support for the improvement of the quality of quick-frozen potato products, and for the later processing and manufacturing of frozen potato slices. Full article

Edible insects are gaining traction worldwide; however, the existing data regarding their microbiological quality remain inadequate. This study investigated the bacterial communities and microbiological quality of five types of frozen edible insects commercially available in Thailand. Amplicon sequencing revealed Firmicutes (Bacillota) and Proteobacteria (Pseudomonadota) as the main phyla across all samples; Bacteroidota was predominant in house crickets, Actinobacteriota in silkworms, and Desulfobacterota was exclusively found in house and mole crickets. Culture-based assays showed total viable counts, lactic acid bacteria, yeasts–molds, and spore-formers ranging from 3.41–6.58, 2.52–7.41, 1.83–5.62, to 2.00–4.70 log CFU·g⁻¹, respectively. In some samples, Enterobacteriaceae and Escherichia coli, key hygiene indicators, reached 5.05 and 2.70 log CFU·g⁻¹, respectively. Among foodborne pathogens, presumptive Bacillus cereus was found to vary from <1.70 to 3.93 log CFU·g⁻¹, while Clostridium perfringens and Staphylococcus aureus were under the quantitation limit, and Salmonella was absent. Overall, the results indicate significant variation in microbial diversity and quality among different insect types. The high levels of microbial hygiene indicators and foodborne pathogens in some samples raised food safety concerns and point to the need to develop or implement production guidelines and microbiological criteria for frozen edible insects to ensure food safety. Full article

Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), oat β-glucan (0.25–0.5%), and yeast β-glucan (0.25–0.5%)—on the physicochemical properties and freezing dynamics of ice cream made from liquid hydrolyzed demineralized whey concentrate. Compared to Cremodan, oat β-glucan significantly lowered the freezing point, improved overrun, and enhanced melting resistance. Yeast β-glucan led to the smallest initial ice crystals (8.49 ± 0.37 μm) and minimal growth after one month (9.52 ± 0.16 μm), outperforming the control and Cremodan samples in crystal stability. The chemical composition and textural properties of each formulation were also evaluated. These findings demonstrate that oat and yeast β-glucans function as natural stabilizers, offering clean-label potential and improved structural integrity in frozen dairy desserts. Full article

Freezing is a crucial technology for preserving food quality and extending shelf life. However, frozen storage often leads to protein oxidation, degradation, and cellular structural damage, compromising food palatability. To address these challenges, antifreeze substances have emerged as a promising solution. This review comprehensively summarizes the current research on antifreeze substances, including natural compounds and artificial analogs. For natural antifreeze substances, the mechanisms of antifreeze proteins (AFPs), antifreeze peptides (AFPPs), antifreeze polysaccharides (AFPLs), and antifreeze phosphates (AFPSs) are elucidated. Additionally, the preparation of artificial synthesis analogs and the application of antifreeze substances are discussed. By presenting their properties and research advancements, this review aims to provide a reference for the practical utilization of antifreeze substances in food-freezing applications. Full article

Breastmilk is known to provide optimal nutrition for infant growth and development. A cross-sectional analysis of nationally representative US data from 2016 to 2021 revealed that >90% of lactating mothers reported using breast pumps to express milk. We conducted a survey of n = 1049 lactating or recently lactating individuals from a US nationally representative population to explore breastmilk storage practices among this group. The data revealed that 83% of respondents store breastmilk in their homes, with 68% using freezers to do so for >1 month. The lowest available temperature in most household freezers is −20 °C, a temperature that is inadequate to maintain human milk’s emulsified structure, leading to separation, degradation of fats, loss of key vitamins, and changes in palatability. We developed a first-of-its-kind high-throughput screening platform to identify food-derived compounds and combinations of compounds that, when added to human breastmilk, preserve fat content, retain antioxidant capacity, and reduce production of rancid-associated free fatty acids during extended freezer storage. Our screening identified pectin (0.5% w/v) and ascorbic acid (100 μg/mL) as optimal preservation agents. Compared to untreated controls, this formulation reduced glycerol production by approximately 60% and maintained antioxidant capacity after 6 months of storage at −20 °C. Lysozyme and protease activity were maintained at >75% of the levels in fresh breastmilk. This formulation represents a lead for the development of safe and affordable frozen breastmilk shelf-life extenders for at-home use to increase the longevity of stored breastmilk. Full article

Anacardium occidentale, known as cashew tree, is widely used in the Amazon. This study aimed to evaluate the chemical composition, as well as the biological, physicochemical, antioxidant, and acceptability properties, of the essential oil (EO) extracted from the leaves of the dwarf cashew tree (EOLC) from the Amazonian savanna. The EO was obtained by hydrodistillation from fresh and frozen leaves, with the frozen sample selected due to its higher yield. The components of the EOLC were identified by GC-MS. Antioxidant activity was assessed using DPPH and ABTS radicals, with values of 1.96 µmol Trolox mL⁻¹ and 1.41 mM, respectively. Total phenolic content was determined by the Folin–Ciocalteu method. Antibacterial activity was evaluated by agar diffusion and minimum inhibitory concentration (MIC) methods, and toxicity was assessed with Artemia salina L. The physicochemical properties analyzed included density, refractive index, viscosity, and solubility. Terpinolene was identified as the major compound (80.21%). The EOLC exhibited antioxidant capacity, stronger antibacterial action against Gram-positive bacteria, moderate toxicity, and appropriate physicochemical characteristics. The 0.05% concentration was the most accepted in the sensory evaluation, standing out as a promising natural alternative for application in meat products. These findings highlight the potential of EOLC as a natural food preservative and a source of bioactive compounds, with promising applications in various food matrices. Full article

The quality of raw meat is important for community health as its freshness is crucial to preventing foodborne illnesses. In the United States, the related illness cases were 9.4 million cases with 55,961 hospital admissions and 1351 deaths annually. This underscores the urgent need for improved meat quality monitoring. This study aims to develop an electronic nose (E-nose) that can differentiate between frozen–thawed and fresh pork meat samples, thereby enhancing food safety. We designed the E-nose using MQ series gas sensor array with temperature and humidity sensors, and an Arduino Uno microcontroller. Sensors were calibrated for accurate data collection. An adaptive support vector machine (ASVM) was used for data classification. We evaluated the model’s accuracy using a confusion matrix. The ASVM model exhibited robust performance, achieving an accuracy of 88%. Its performance was evaluated with recall, F1 scores, and precision. To further enhance the model’s performance, future studies are mandated to integrate additional gas sensors, increase sample sizes, advance data preprocessing techniques, and explore different machine learning algorithms or ensemble methods. Full article

Background: Different patterns of food consumption may be associated with a differential risk of depression. Differences in dietary patterns between men and women and across different age groups have been reported, but their influence on the risk of depression has not been fully explored. Objectives: To investigate the associations between dietary patterns and risk of depression across sex and age groups to identify vulnerable subpopulations, which may inform targeted prevention and intervention strategies. Methods: The ALIMENTAL study was a cross-sectional, online international survey conducted between 2021 and 2023. Dietary data were collected using a validated food frequency questionnaire; depression data were collected using a self-reported validated questionnaire. Principal component analysis (PCA) was applied to identify distinct food consumption patterns. Multivariate analyses were then conducted to assess the associations between these patterns and depression, adjusting for multiple potential confounders. Results: Among 15,262 participants without chronic diseases or current psychotropic treatments, 4923 (32.2%) were classified in the depression group. Among those aged 18–34, the PCA-derived factor of ultra-processed foods consumption was significantly associated with increased risk of depression in both sexes with similar odds ratios (women 1.21, 95% confidence interval (CI): (1.15; 1.27), men 1.21, 95% CI: (1.07–1.18)). In women aged 18–34, the PCA factors for sodas (aOR 1.10, 95% CI: (1.06; 1.95) and canned and frozen foods (aOR 1.10, 95% CI: (1.04; 1.15) were associated with an increased risk of depression. In participants aged 35–54 years, the association between ultra-processed foods and depression was only observed in women (35–54 years: aOR 1.30, 95% CI: (1.20; 1.42), ≥55 years: 1.41, 95% CI: (1.11; 1.79)), with a significant association between a higher adherence to the PCA-derived “healthy diet” factor (e.g., fruits, nuts, green vegetables) and a lower risk of depression (35–54 years: aOR 0.82, 95% CI: (0.75; 0.89), ≥55 years: aOR 0.79, 95% CI: (0.64; 0.97)). Conclusions: These results show significant differences between men and women and between age groups regarding associations between dietary patterns and the risk of depression. These findings can help better target public health interventions. Full article

A comparative study of the fatty acid (FA) composition of non-edible (viscera) and edible (mantle and arm) tissues of octopus (Octopus vulgaris) was carried out. According to the specimen size, three different groups (1–2 kg, 2–3 kg, and 3–4 kg, respectively) were taken into account. The effect of the cooking process (40 min at 90 °C) and frozen storage (4 months at −18 °C) was analyzed. In all kinds of samples, the polyunsaturated FA (PUFA) group was the most abundant (p < 0.05) and monounsaturated FAs were the least abundant (p < 0.05). Lower (p < 0.05) ω3-PUFA, ω3/ω6 ratio and docosahexaenoic acid values were detected in viscera (35.4–41.9%, 3.0–4.5%, and 12.7–17.5%, respectively) than in edible tissues (44.4–52.5%, 4.1–6.1%, and 24.3–30.1%, respectively). Conversely, higher (p < 0.05) eicosapentaenoic acid content was detected in viscera (19.6–21.9%) than in the edible tissues (17.2–19.3%). In most cases, the cooking process and frozen storage led to an average decrease in the PUFA and ω3-PUFA content and to an increase in the saturated FA presence. In agreement with current nutritional recommendations, all tissues showed great levels of highly valuable indices regarding the lipid fraction. The study proves that viscera, a waste substrate, can be considered a relevant source for food and pharmaceutical industrial requirements. Full article

Black chokeberry (BCK), known as Aronia melanocarpa (Michx.) Elliott, has been employed for various purposes throughout history, being exploited both for its nutritional properties (functional foods, beverages, food preservatives, and natural food colorants) and for its therapeutic benefits (including cardiovascular and metabolic settings). This paper presents the first report on the identification of inorganic elements in three standardized BCK extracts: frozen berries (FrozArs), dried berries (DryArs), and evaporated juice (EvArJ). Additionally, the antiproliferative and pro-apoptotic effects of these extracts on human pulmonary artery endothelial cells (HPAECs) were evaluated. Concentrations ranging from 1 μg/mL to 10 μg/mL were tested. Inorganic element analysis revealed detectable levels of metals, including aluminum (Al), cadmium (Cd), chromium (Cr), copper (Cu), iron (Fe), manganese (Mn), and zinc (Zn). Notably, cadmium was found in very low amounts (0.026 μg/g in the FrozArs), while iron was the most abundant element in the juice (597.665 μg/g). MTT assays demonstrated that all three extracts exhibited antiproliferative activity against HPAECs. Cell cycle analysis revealed a decrease in the G2/M phase for all extracts, along with an appearance of the sub-G0 phase at the highest concentration tested. The DryAr extract also slightly reduced the number of cells in the G0-G1 phase. Annexin V/PI staining indicated a mild increase in the percentage of necrotic cells associated with the DryAr extract. The potential implications of these findings are significant, particularly for those interested in the health effects of dietary supplements. Full article

Based on the EFSA opinion dated 4 July 2022, the safety of frozen and freeze-dried larvae of Alphitobius diaperinus for human consumption was confirmed, leading to their approval as a novel food in the European Union. Given the increasing demand for sustainable protein sources and alternative foods, studies explored the application of A. diaperinus larval powder as an additive in shortbread cookie production. In this experiment, wheat flour was partially replaced with insect powder at varying levels (10%, 20%, 30%, and 50% w/w), while butter was substituted with margarine. The analysis covered the protein content, moisture, ash, color, textural properties, and sensorial evaluation of the baked products. The results indicated that increasing the proportion of insect powder significantly raised the protein content and reduced moisture, impacting the cookie structure and brittleness. The sensorial evaluation indicated that incorporating up to 20% insect powder produced cookies with an optimal flavor, aroma, and texture balance, assessed at the level of 4.5 points and 11.7 N, respectively. Storage studies revealed that higher insect powder levels slowed moisture loss and reduced hardness over a 14-day period, stabilizing texture. However, excessive insect powder incorporation led to reduced consumer acceptability. These findings confirm the potential of A. diaperinus powder as an innovative additive to enhance the nutritional value of traditional baked goods, while also underscoring the need to modify technological parameters during production. Full article