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Keywords = milk analogues

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12 pages, 1655 KiB  
Article
Magnetic Particle-Based Automated Chemiluminescence Immunoassay for the Determination of Hydrocortisone Residues in Milk
by Yuan-Yuan Yang, Bao-Zhu Jia, Zhen-Lin Xu, Yi-Xian Liu and Lin Luo
Foods 2025, 14(12), 2105; https://doi.org/10.3390/foods14122105 - 16 Jun 2025
Viewed by 501
Abstract
Hydrocortisone is a typical glucocorticoid commonly used in livestock production; however, its overuse can result in hormone residues in milk. Long-term consumption of such milk may lead to a series of health issues. Therefore, the timely and rapid detection of hydrocortisone in milk [...] Read more.
Hydrocortisone is a typical glucocorticoid commonly used in livestock production; however, its overuse can result in hormone residues in milk. Long-term consumption of such milk may lead to a series of health issues. Therefore, the timely and rapid detection of hydrocortisone in milk is crucial for protecting human health. In this study, a magnetic particle-based direct chemiluminescence immunoassay (MP-DCLIA) incorporating a streptavidin–biotin signal amplification system was developed for the rapid and high-throughput detection of hydrocortisone in milk. Automated operations reduce human error and enhance the accuracy and repeatability of tests. The assay can be completed in 12 min with a linear detection range of 13.09–261.71 μg/L, a limit of detection (LOD) of 4.94 μg/L, a limit of quantification (LOQ) of 14.84 μg/L, and intra- and inter-batch variations of less than 5%. The method demonstrated stability and exhibited no cross-reactivity with structural analogues. Spiked recoveries of milk samples ranged from 85.85% to 100.30%, with results strongly correlating with those obtained from LC-MS/MS. The MP-DCLIA offers rapidity, high efficiency, stability, and precision, making it a promising tool for practical testing applications. Full article
(This article belongs to the Special Issue Sensors for Food Safety and Quality Assessment (2nd Edition))
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12 pages, 8575 KiB  
Article
Chickpea-Based Milk Analogue Stabilized by Transglutaminase
by Barak Snir, Ayelet Fishman and Jovana Glusac
Foods 2025, 14(3), 514; https://doi.org/10.3390/foods14030514 - 5 Feb 2025
Viewed by 1404
Abstract
Plant-based milk substitutes are becoming increasingly popular in the food industry. Among different plant proteins, chickpea proteins (CP) offer unique qualities as good functional and nutritional properties, followed by pleasant taste. This study examines the ability of the production of o/w [...] Read more.
Plant-based milk substitutes are becoming increasingly popular in the food industry. Among different plant proteins, chickpea proteins (CP) offer unique qualities as good functional and nutritional properties, followed by pleasant taste. This study examines the ability of the production of o/w emulsions resembling milk analogue (3% w/w chickpea protein, 3% w/w canola oil) by using chickpea protein isolate with/without the enzyme transglutaminase (TG) (50 U/g of protein). As a reference material, commercial soymilk was used. The emulsions were characterized by particle size distribution, zeta potential, viscosity, and microstructure. The TG-crosslinked chickpea protein milk analogue demonstrated improved stability, characterized by enhanced zeta potential (−24.7 mV) and extended shelf life compared to chickpea protein milk analogue without TG and soymilk. Stable particle size distribution (D[3,2] 0.11–0.17 µm) and shear-thinning behaviour (viscosity values of 2.16 mPas at 300 1/s) additionally contributed to their stability and desirable viscosity. Overall, chickpea protein milk analogue crosslinked by TG presents a promising alternative to traditional and plant-based milk products, offering clean-label, functional, and shelf-stable formulations. The additional optimization of protein concentration and processing conditions could enhance the overall functionality even further. Full article
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16 pages, 1318 KiB  
Article
Effectiveness of Enriched Milk with Ashwagandha Extract and Tryptophan for Improving Subjective Sleep Quality in Adults with Sleep Problems: A Randomized Double-Blind Controlled Trial
by Silvia Pérez-Piñero, Juan Carlos Muñoz-Carrillo, Jon Echepare-Taberna, Macarena Muñoz-Cámara, Cristina Herrera-Fernández, Vicente Ávila-Gandía, María Heres Fernández Ladreda, Javier Menéndez Martínez and Francisco Javier López-Román
Clocks & Sleep 2024, 6(3), 417-432; https://doi.org/10.3390/clockssleep6030028 - 9 Aug 2024
Cited by 2 | Viewed by 6559
Abstract
A randomized, double-blind and controlled study was conducted to assess the effectiveness of the intake of 250 mL of lactose-free skimmed milk enriched with ashwagandha (Withania somnifera) alone or combined with tryptophan vs. non-enriched milk (control) on the subjective quality of sleep [...] Read more.
A randomized, double-blind and controlled study was conducted to assess the effectiveness of the intake of 250 mL of lactose-free skimmed milk enriched with ashwagandha (Withania somnifera) alone or combined with tryptophan vs. non-enriched milk (control) on the subjective quality of sleep in healthy adults with sleep problems. The duration of supplementation was 90 days. Fifty-two eligible subjects were assigned to the study arms of ashwagandha 250 mg, ashwagandha 250 mg plus tryptophan 175 mg, ashwagandha 600 mg, and control with 13 subjects in each group. It was hypothesized that ashwagandha plus tryptophan could be superior to ashwagandha alone for improving sleep-related variables. Changes in the visual analogue scale (VAS) for sleep quality were significantly higher in the three experimental groups as compared with controls (p = 0.014). Improvements in the subscales of the Pittsburg Sleep Quality Index (PSQI) were found in all groups, but between-group differences were not significant. In the index of insomnia severity, decreases were higher in the three experimental groups as compared with controls especially in the group of ashwagandha 600 mg. Daytime somnolence was also reduced in the three experimental groups. Changes in anxiety levels and Morningness–Eveningness Questionnaire were not observed. The study products did not elicit changes in body composition and were well tolerated and safe. The data did not support the hypothesis, as the combination of ashwagandha and tryptophan did not show greater benefits in improving sleep quality than ashwagandha alone. However, the results from the three experimental groups containing ashwagandha were more favorable compared to the placebo group. Full article
(This article belongs to the Section Disorders)
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21 pages, 3005 KiB  
Article
Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues
by Agata Fabiszewska, Katarzyna Wierzchowska, Ilona Dębkowska, Weronika Śliczniak, Magdalena Ziółkowska, Karina Jasińska, Joanna Kobus, Dorota Nowak and Bartłomiej Zieniuk
Foods 2024, 13(14), 2305; https://doi.org/10.3390/foods13142305 - 22 Jul 2024
Cited by 5 | Viewed by 2790
Abstract
There is a growing demand for vegan products and plant-based food when dealing with the impact of livestock on the climate crisis. The aim of this study was to develop a formulation for a plant-based analogue of mold-ripened cheese. Were investigated the following [...] Read more.
There is a growing demand for vegan products and plant-based food when dealing with the impact of livestock on the climate crisis. The aim of this study was to develop a formulation for a plant-based analogue of mold-ripened cheese. Were investigated the following plant materials: cashews, pistachios, soy flour, chickpea flour, pea protein, pumpkin protein, hemp protein, and spirulina powder. Plant matrices were fermented with lactic acid bacteria (LAB) starter cultures and cheese starter cultures of mold species Geotrichum candidum and Penicillium camemberti. All microorganisms’ growth were tested in a vegan-type culture medium. Calcium supplementation was applied and followed by an in-depth analysis of the elemental composition of selected analogues with inductively coupled plasma optical emission spectroscopy. The physicochemical and organoleptic analyses of plant-based alternatives of Camembert were conducted. This is the first paper describing novel formulations for plant-based alternatives for Camembert cheese prepared with techniques mimicking the original milk product. Full article
(This article belongs to the Section Plant Foods)
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12 pages, 277 KiB  
Article
2-Hydroxy-4-(Methylthio)-Mutanoate Supplementation Affects Production, Milk Fatty Acid Profile, and Blood Metabolites of High-Producing Holstein Cows
by Jean C. S. Lourenço, Isabela F. Carrari, Georgia C. de Aguiar, Huibert P. Janssen, Dante P. D. Lanna, Izabelle A. M. A. Teixeira and Rodrigo de Almeida
Dairy 2024, 5(1), 66-77; https://doi.org/10.3390/dairy5010006 - 9 Jan 2024
Viewed by 2248
Abstract
The objectives of this study were to evaluate the effects of supplementing the diet of high-producing Holstein cows with 2-hydroxy-4-(methylthio)-butanoate (HMTBa) on their milk production and composition, milk fatty acid profile, blood metabolites, and body parameters. The study was conducted in a commercial [...] Read more.
The objectives of this study were to evaluate the effects of supplementing the diet of high-producing Holstein cows with 2-hydroxy-4-(methylthio)-butanoate (HMTBa) on their milk production and composition, milk fatty acid profile, blood metabolites, and body parameters. The study was conducted in a commercial dairy herd in Paraná State, Southern Brazil. One hundred and fifty-eight multiparous cows were used in a randomized block design during 42 experimental days. Cows were distributed into two treatments: the control treatment cows received 100 g/cow/day of corn meal, while the HMTBa-supplemented cows received 35 g of HMTBa + 65 g/cow/day of corn meal. HMTBa supplementation did not alter milk production but improved milk fat content. Cows receiving HMTBa supplementation showed an increase in the concentration of milk medium-chain fatty acids. Serum levels of blood urea and aspartate aminotransferase were lower in HMTBa-supplemented cows. Cows supplemented with HMTBa increased their body condition score. In summary, HMTB supplementation in high-producing Holstein cows improved productive performance, particularly increased milk fat content, altered milk fatty acid profile, and changed some blood metabolites. Our findings contribute to our understanding of using a methionine analogue as a dietary strategy for optimizing milk quality in high-producing Holstein cows. Full article
(This article belongs to the Special Issue Recent Advances in Dairy Cattle Feeding and Nutrition)
17 pages, 845 KiB  
Review
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
by Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen and Claus H. Bang-Berthelsen
Fermentation 2023, 9(7), 667; https://doi.org/10.3390/fermentation9070667 - 15 Jul 2023
Cited by 23 | Viewed by 8994
Abstract
With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt [...] Read more.
With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed. Full article
(This article belongs to the Special Issue Dairy Fermentation 2.0)
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16 pages, 544 KiB  
Article
Impact of a Switch to Plant-Based Foods That Visually and Functionally Mimic Animal-Source Meat and Dairy Milk for the Australian Population—A Dietary Modelling Study
by Anita S. Lawrence, Huiying Huang, Brittany J. Johnson and Thomas P. Wycherley
Nutrients 2023, 15(8), 1825; https://doi.org/10.3390/nu15081825 - 10 Apr 2023
Cited by 17 | Viewed by 8399
Abstract
Sales of plant-based ‘meat’ and ‘milk’—products that mimic the visual and functional characteristics of animal-source foods—have increased rapidly during the past decade and are predicted to continue to increase. As plant-based ‘meat’ and ‘milk’ are nutritionally dissimilar to the animal-source originals, this study [...] Read more.
Sales of plant-based ‘meat’ and ‘milk’—products that mimic the visual and functional characteristics of animal-source foods—have increased rapidly during the past decade and are predicted to continue to increase. As plant-based ‘meat’ and ‘milk’ are nutritionally dissimilar to the animal-source originals, this study aimed to estimate the nutritional implications for the Australian population of substituting ‘Easily Swappable’ animal-source meat and dairy milk with plant-based imitation products. Computer simulation modelling was undertaken using dietary intake data collected in 2011–12 from a nationally representative survey sample. Conservative and Accelerated dietary transition scenarios were modelled in which various amounts of dairy milk and animal-source meat were replaced with plant-based ‘milk’ and plant-based ‘meat’, for the entire population and for various sub-populations. The scenarios were based on sales reports and economic projections. Modelling revealed that the intake of nutrients already at risk of inadequate intake, such as iodine and vitamin B12 (particularly for females), zinc (particularly for males) and n-3 long-chain fatty acids (for adults), would likely be adversely impacted in an Accelerated scenario. In conclusion, widespread replacement of dairy milk and animal-source meat with plant-based ‘milk’ and ‘meat’ may increase the risk of nutritional inadequacies in the Australian population. Messages and policy actions promoting the transition to more environmentally sustainable diets should be designed to avoid such adverse nutritional impacts. Full article
(This article belongs to the Section Nutrition and Public Health)
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22 pages, 2498 KiB  
Article
Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design
by Laura Garcia-Fontanals, Raquel Llorente, Juanjo Valderrama, Sergio Bravo and Clara Talens
Foods 2023, 12(7), 1522; https://doi.org/10.3390/foods12071522 - 4 Apr 2023
Cited by 8 | Viewed by 4299
Abstract
Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet. This study used [...] Read more.
Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet. This study used a desirability-based mixture design to model hybrid spreadable cheese analogues (SCAs). The design combined milk protein concentrate (MPC), Tenebrio molitor (IF) and faba bean (FBP) flours, representing 7.1% of the formula. Nine SCAs with different MPC/FBP/IF ratios were formulated. Incorporating the IF negatively impacted the desirable texture properties. The FBP flour improved the texture (increasing firmness and stickiness and decreasing spreadability), but only when combined with MPC. Sensory analysis showed that hybrid SCAs (≤50% MPC) C2, C7 and C9 had a more characteristic cheesy flavour than the commercial plant-based reference, and sample C2 had a texture profile similar to the dairy reference. Samples containing IF (C7 and C9) showed a better flavour profile than that without IF (C2). The SCAs had higher protein and lower saturated fat, starch and sugar content than commercial analogues. The study suggests that incorporating alternative proteins in hybrid products can be an effective approach to reduce animal protein content, specifically dairy, in food formulations. Full article
(This article belongs to the Section Dairy)
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20 pages, 432 KiB  
Review
Challenges in the Analytical Preparation of a Biological Matrix in Analyses of Endocrine-Disrupting Bisphenols
by Nataša Milić, Maja Milanović, Jovana Drljača, Jan Sudji and Nataša Milošević
Separations 2023, 10(4), 226; https://doi.org/10.3390/separations10040226 - 24 Mar 2023
Cited by 8 | Viewed by 3389
Abstract
Endocrine-disrupting chemicals (EDCs) are xenobiotics presented in a variety of everyday products that may disrupt the normal activity of hormones. Exposure to bisphenol A as EDC at trace and ultra-trace levels is associated with adverse health effects, and children are recognized as the [...] Read more.
Endocrine-disrupting chemicals (EDCs) are xenobiotics presented in a variety of everyday products that may disrupt the normal activity of hormones. Exposure to bisphenol A as EDC at trace and ultra-trace levels is associated with adverse health effects, and children are recognized as the most vulnerable group to EDCs exposure. In this review, a summary is presented of up-to-date sample preparation methods and instrumental techniques applied for the detection and quantification of bisphenol A and its structural analogues in various biological matrices. Biological matrices such as blood, cell-free blood products, urine, saliva, breast milk, cordial blood, amniotic and semen fluids, as well as sweat and hair, are very complex; therefore, the detection and later quantification of bisphenols at low levels present a real analytical challenge. The most popular analytical approaches include gas and liquid chromatography coupled with mass spectrometry, and their enhanced reliability and sensitivity finally allow the separation and detection of bisphenols in biological samples, even as ultra-traces. Liquid/liquid extraction (LLE) and solid-phase extraction (SPE) are still the most common methods for their extraction from biological matrices. However, many modern and environmentally safe microextraction techniques are currently under development. The complexity of biological matrices and low concentrations of analytes are the main issues for the limited identification, as well as understanding the adverse health effects caused by chronical and ubiquitous exposure to bisphenols and its analogues. Full article
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17 pages, 3762 KiB  
Article
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
by Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot and Anna Kamińska-Dwórznicka
Molecules 2023, 28(7), 2924; https://doi.org/10.3390/molecules28072924 - 24 Mar 2023
Cited by 14 | Viewed by 4147
Abstract
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature [...] Read more.
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat). Full article
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21 pages, 2094 KiB  
Article
Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels
by Noelia María Rodríguez-Martín, Patricia Córdoba, Beatriz Sarriá, Vito Verardo, Justo Pedroche, Ángela Alcalá-Santiago, Belén García-Villanova and Esther Molina-Montes
Foods 2023, 12(6), 1151; https://doi.org/10.3390/foods12061151 - 9 Mar 2023
Cited by 18 | Viewed by 6205
Abstract
Vegetarian foods are plant-based (PB) foods, often perceived as healthier foods than animal-based (AB) foods. The objective of this study was to analyze the nutritional quality of a set of PB foods (meat, milk and dairy products) marketed in Spain, and to compare [...] Read more.
Vegetarian foods are plant-based (PB) foods, often perceived as healthier foods than animal-based (AB) foods. The objective of this study was to analyze the nutritional quality of a set of PB foods (meat, milk and dairy products) marketed in Spain, and to compare their nutrient profiles with respect to some AB counterparts. Nutritional information per 100 g or mL, ingredients, and nutritional declarations, as well as the Nutri-Score, NOVA, and Eco-Score of each food were collected from Open Food Facts. Differences in the nutrient compositions between PB foods and their counterparts, and between the different groups of PB foods, were assessed at a 5% significance level. A total of 544 PB foods and 373 AB foods were identified. Overall, PB foods had a higher median content of fiber and carbohydrates, but a lower amount of proteins (except PB “meat” analogues: 14 g) and saturated fats (except PB “cheese alternatives”: 12.5 g), than the AB counterparts (p < 0.05). PB “milk alternatives”, particularly oat “milk”, showed a higher median content of total carbohydrates (8 g) and sugars (5.5 g) compared to cow milks (4.7 g carbohydrates/sugars, on average; p < 0.001). PB “meat alternatives” also had a significantly higher value of carbohydrates (9 g) than AB meats (2 g, on average; p < 0.001). PB foods were mostly classified as Nutri-Score A and B (86%). However, more than half of them were of NOVA groups 3 and 4. Thus, there is a great diversity of PB meat and milk/dairy product alternatives on the Spanish market. Despite being products of good nutritional quality compared to AB foods, they also carry drawbacks that could have an impact on nutritional health. Full article
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16 pages, 347 KiB  
Article
Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives
by El Sayed Hassan Atwaa, Magdy Ramadan Shahein, Hanan A. Radwan, Nahed S. Mohammed, Maha A. Aloraini, Nisreen Khalid Aref Albezrah, Maha A. Alharbi, Haitham Helmy Sayed, Mamdouh Abdelmegid Daoud and Ehab Kotb Elmahallawy
Fermentation 2022, 8(9), 428; https://doi.org/10.3390/fermentation8090428 - 29 Aug 2022
Cited by 31 | Viewed by 8549
Abstract
Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of [...] Read more.
Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of synthetic preservatives; consumers have become skeptical of consuming foods containing these additives. Polyphenols used as natural preservatives that can be extracted from fruits, vegetables, herbs and spices provide the best alternative for partial or complete replacement of their synthetic analogues. The present study’s emphasis was on employing different plant extracts to be efficiently used as antimicrobial agents for developing replacements for the synthetic chemical additives in food products. The study also investigated the antimicrobial potentialities of five medicinal plants, widely used in Egypt (sumac, tamarind, rosemary, roselle and lemon) against six microbial markers (E. coli, P. aeruginosae, B. subtilis, S. aureus, Penicillium sp. and A. niger.). Sumac extracts showed the best activity against all tested microorganisms, producing the widest inhibition zones ranging from 14 to 45 mm, followed by tamarind and roselle extracts, with inhibition zones ranging from 8–36 and 8–34 mm, respectively. On the other hand, extracts of rosemary and lemon showed variable antimicrobial activity. All extracts from all tested plants were less active against fungal species than bacterial species. In all cases, the organic extracts (80% methanol, 80% ethanol) showed the same or greater activity than the aqueous extracts. In addition, the methanolic extracts showed the strongest and broadest spectrum. The most sensitive strain to plant extracts was B. subtilis, while the most resistant strain was P. aeruginosae. The MIC and MBC or MFC values of methanolic extracts were assayed using the broth dilution method. Sumac extract showed the best activity against all tested microorganisms with the lowest values of MIC and MBC or MFC (from 0.260 to 0.877 and 0.310 to 1.316 mg/mL, respectively, for bacteria, and from 1.975 to 2.5 and 2.5 to 4.444 mg/mL, respectively, for fungi). Interestingly, the tested extracts inhibited microbial growth in tomato paste and pasteurized cow milk for a long storage period (increase shelf life) as compared to the control samples. In conclusion, herbal and spice extracts could be successfully applied as natural antimicrobials for the elimination of food borne microbes and pathogen growth. Full article
(This article belongs to the Special Issue Food Microbiology: Microbial Spoilers in Food)
10 pages, 330 KiB  
Article
Urinary Excretion of Cyanuric Acid in Association with Urolithiasis: A Matched Case-Control Study in Shanghai Adults
by Feifei Huang, Qilai Long, Shaojie Liu, Yanyun Chen, Yifei Wang, Hangwei Wang, Ruihua Dong, Jianming Guo and Bo Chen
Int. J. Environ. Res. Public Health 2022, 19(14), 8726; https://doi.org/10.3390/ijerph19148726 - 18 Jul 2022
Viewed by 2279
Abstract
Melamine (MEL) has raised human concern since the 2008 milk scandal. Co-exposure to MEL and one of its analogues, cyanuric acid (CYA), has been reported to have a synergistic effect on promoting urolithiasis. However, few epidemiological studies have reported urolithiasis in association with [...] Read more.
Melamine (MEL) has raised human concern since the 2008 milk scandal. Co-exposure to MEL and one of its analogues, cyanuric acid (CYA), has been reported to have a synergistic effect on promoting urolithiasis. However, few epidemiological studies have reported urolithiasis in association with exposure to CYA based on our knowledge. We therefore conducted a case-control study to investigate whether cases of urolithiasis had higher excretion of urinary CYA than the controls. Spot urine samples from 70 adult cases and first-morning urine samples from 70 controls (matched by age and sex) were collected for the measurement of MEL, CYA, and other two analogues in urine. The case group also had 2.81-fold higher concentration of urinary CYA than the control group (34.87 versus 12.43 ng/mL, p-value < 0.001). Multivariate conditional logistic regression models adjusting potential confounders of personal characteristics identified the risk factor of urinary CYA as a continuous variable with odds ratio (OR) (95% confidence interval, 95%CI) of 1.11 (1.02–1.21) (p-value = 0.021) and having meals at restaurants with OR of 5.71 (1.01–32.31) (p-value = 0.049). Compared to the participants having the lowest quartile of CYA concentration in urine, participants at the second, third, and fourth quartile groups had ORs of 13.94, 83.69, and 118.65 with p-values of 0.004, <0.001, and <0.001, respectively. The high excretion of urinary CYA in urolithiasis cases might be the sign of stones in patients consisting of CYA, then proving the attribution of CYA exposure in the etiology of urolithiasis. These findings are important since CYA is a degraded by-product of chlorinated isocyanuric acid disinfectants, which are widely used in daily life not only in swimming pool water but also in other scenarios, such as serving as anti-pandemic disinfectants. Risk assessment of CYA serving as a by-product of disinfectants needs to be conducted in future studies. Full article
(This article belongs to the Special Issue Occupational/Residential Exposure to Toxic Xenobiotics)
22 pages, 654 KiB  
Review
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
by Miguel Lima, Rui Costa, Ivo Rodrigues, Jorge Lameiras and Goreti Botelho
Foods 2022, 11(14), 2053; https://doi.org/10.3390/foods11142053 - 11 Jul 2022
Cited by 68 | Viewed by 11328
Abstract
The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years. In the context of these alternatives, there is a diversity of products such as tofu, tempeh, seitan, pulses, algae, seeds, nuts [...] Read more.
The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years. In the context of these alternatives, there is a diversity of products such as tofu, tempeh, seitan, pulses, algae, seeds, nuts and insects. Apart from these, some products require new technical processes such as needed by milk drink alternatives, mycoprotein and meat, cheese and fish analogues. The aim of these analogues is to mimic the physical and organoleptic properties of animal origin products through fibrous composition and mix of ingredients from vegetable sources using adequate technology, which allow providing similar texture and flavor. Using a narrative approach to review literature, the objectives of this paper are to systematize the arguments supporting the adoption of meat, eggs and dairy alternatives, to identify the diversity of alternatives to these products on the market, including the related technological processes, and to project the challenges that the food industry may face soon. From a total of 302 scientific papers identified in databases, 186 papers were considered. More research papers on products associated with alternatives to milk were found. Nevertheless, there are products that need more research as analogues to meat and dairy products. A general scheme that brings together the main reasons, resources and challenges that the food industry faces in this promising area of alternatives to meat and dairy products is presented. Full article
(This article belongs to the Special Issue Foods: 10th Anniversary)
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12 pages, 875 KiB  
Article
Short-Term Effects of Low-Fat Chocolate Milk on Delayed Onset Muscle Soreness and Performance in Players on a Women’s University Badminton Team
by Maryam Molaeikhaletabadi, Reza Bagheri, Mohammad Hemmatinafar, Javad Nemati, Alexei Wong, Michael Nordvall, Maryam Namazifard and Katsuhiko Suzuki
Int. J. Environ. Res. Public Health 2022, 19(6), 3677; https://doi.org/10.3390/ijerph19063677 - 19 Mar 2022
Cited by 14 | Viewed by 5155
Abstract
This study investigated the short-term effects of low-fat chocolate milk (LFCM) consumption on delayed onset muscle soreness (DOMS) and performance in female badminton players. Seven female badminton players (23 ± 1 years; height: 163.8 ± 4.1 cm; body mass: 58.7 ± 0.9 kg) [...] Read more.
This study investigated the short-term effects of low-fat chocolate milk (LFCM) consumption on delayed onset muscle soreness (DOMS) and performance in female badminton players. Seven female badminton players (23 ± 1 years; height: 163.8 ± 4.1 cm; body mass: 58.7 ± 0.9 kg) were randomly assigned to 1 week of LFCM (500 mL) or placebo (water, 500 mL) consumption in a crossover design. Participants consumed LFCM or water immediately after each training session during the 1-week intervention. Performance variables (aerobic power, anaerobic power, agility, explosive power, and maximum handgrip strength) were assessed at two separate time points: pre and post-intervention (after 1 week). In addition, the Visual Analogue Scale (VAS) was used to assess DOMS before, immediately after, and at 24 and 48 h after each training session. There were significant time effects for aerobic power, upper body explosive power, minimum anaerobic power, and time to exhaustion (TTE), which significantly increased after LFCM consumption (p < 0.05). Moreover, relative and maximum lower body power significantly (p < 0.05) increased, while rating of perceived exertion (RPE) as well as DOMS in lower extremity muscles immediately after exercise significantly decreased after LFCM consumption compared to placebo (p < 0.05). There were no significant changes in maximum anaerobic power, agility, and maximum handgrip strength (p > 0.05). LFCM, as a post-exercise beverage, may help speed recovery in female badminton players leading to increased aerobic, anaerobic, and strength performance indices, increased TTE, and decreased muscle soreness and RPE. Full article
(This article belongs to the Special Issue Exercise and Sport Science: Moving Towards the Next Decade)
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