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
Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate
Foods 2024, 13(10), 1562; https://doi.org/10.3390/foods13101562 - 16 May 2024
Abstract
Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw
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Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.
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(This article belongs to the Section Food Quality and Safety)
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Open AccessArticle
In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation
by
Qiaoyi Zhou, Jinjing Gao, Xueyan Sun, Yicheng Liang, Minqi Ye, Dongxia Liang, Caijin Ling and Binghu Fang
Foods 2024, 13(10), 1561; https://doi.org/10.3390/foods13101561 - 16 May 2024
Abstract
Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro
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Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro simulated digestion and fermentation; moreover, the effects of TPSs on gut microbiota were explored. The results revealed that saliva did not significantly affect TPSs’ molecular weight, monosaccharide composition, and reducing sugar content, indicating that TPSs cannot be digested in the oral cavity. However, TPSs were partially decomposed in the gastrointestinal tract after gastric and intestinal digestion, resulting in the release of a small amount of free glucose monosaccharides. Our in vitro fermentation experiments demonstrated that TPSs are degraded by gut microbiota, leading to short-chain fatty acid (SCFA) production and pH reduction. Moreover, TPSs increased the abundance of Bacteroides, Lactobacillus, and Bifidobacterium but reduced that of Escherichia, Shigella, and Enterococcus, demonstrating that TPSs can regulate the gut microbiome. In conclusion, TPSs are partially decomposed by gut microbiota, resulting in the production of SCFAs and the regulation of gut microbiota composition and function. Therefore, TPSs may be used to develop a prebiotic supplement to regulate the gut microbiome and improve host health.
Full article
(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)
Open AccessArticle
Biological Activities of Ethanol Extracts of Hericium erinaceus Obtained as a Result of Optimization Analysis
by
Mustafa Sevindik, Ayşenur Gürgen, Vadim Tagirovich Khassanov and Celal Bal
Foods 2024, 13(10), 1560; https://doi.org/10.3390/foods13101560 - 16 May 2024
Abstract
Mushrooms are one of the indispensable elements of human diets. Edible mushrooms stand out with their aroma and nutritional properties. In this study, some biological activities of the wild edible mushroom Hericium erinaceus were determined. In this context, firstly, the most suitable extraction
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Mushrooms are one of the indispensable elements of human diets. Edible mushrooms stand out with their aroma and nutritional properties. In this study, some biological activities of the wild edible mushroom Hericium erinaceus were determined. In this context, firstly, the most suitable extraction conditions of the fungus in terms of biological activity were determined. First, 64 different experiments were performed with the Soxhlet device under 40–70 °C extraction temperature, 3–9 h extraction time, and 0.5–2 mg/mL extraction conditions. As a result, a total antioxidant status (TAS) analysis was performed, and the extraction conditions were optimized so that the objective function was the maximum TAS value. The data obtained from the experimental study were modeled with artificial neural networks (ANNs), one of the artificial intelligence methods, and optimized with a genetic algorithm (GA). All subsequent tests were performed using the extract obtained under optimum extraction conditions. The antioxidant capacity of the mushroom was assessed using Rel assay kits and the DPPH and FRAP techniques. The agar dilution method was used to measure the antimicrobial activity. The anti-Alzheimer activity was assessed based on the activities of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). The antiproliferative activity was assessed against the A549 cancer cell line. The total phenolic content was measured using the Folin–Ciocalteu reagent. The measurement of total flavonoids was conducted using the aluminum chloride test. LC-MS/MS equipment was used to screen for the presence of standard chemicals. The optimum extraction conditions were found to be a 60.667 °C temperature, 7.833 h, and 1.98 mg/mL. It was determined that the mushroom has high antioxidant potential. It was determined that the substance was successful at combating common bacterial and fungal strains when used at dosages ranging from 25 to 200 µg/mL. The high antiproliferative effect of the substance was attributed to its heightened concentration. The anti-AChE value was found to be 13.85 μg/mL, while the anti-BChE value was confirmed to be 28.00 μg/mL. The phenolic analysis of the mushroom revealed the presence of 13 chemicals. This investigation found that H. erinaceus exhibits robust biological activity when extracted under appropriate circumstances.
Full article
(This article belongs to the Section Plant Foods)
Open AccessArticle
Mathematical Modeling and Design of Parboiled Paddy-Impinging Stream Dryer Using the CFD-DEM Model
by
Thanit Swasdisevi, Wut Thianngoen and Somkiat Prachayawarakorn
Foods 2024, 13(10), 1559; https://doi.org/10.3390/foods13101559 - 16 May 2024
Abstract
Impinging stream dryers (ISDs) are effective for removing moisture from particulate materials because of the complex multiphase transport of air particles in ISDs. Nowadays, computational techniques are powerful to simulate multiphase flows, including dilute and dense-phase gas–solid flows and hence, the use of
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Impinging stream dryers (ISDs) are effective for removing moisture from particulate materials because of the complex multiphase transport of air particles in ISDs. Nowadays, computational techniques are powerful to simulate multiphase flows, including dilute and dense-phase gas–solid flows and hence, the use of a reliable computational model to simulate the phenomena and design a dryer has recently received more attention. In this study, computational fluid dynamics, combined with the discrete element method (CFD-DEM) and falling drying rate model, were used to predict the multiphase transport phenomena of parboiled paddy in a coaxial ISD. The design of an impinging stream pattern for improving residence time in a drying chamber of ISD was also investigated. The results showed that the CFD-DEM, in combination with the falling drying model, could be well-utilized to predict the particle motion behavior and lead to more physically realistic results. The predicted change of moisture content in parboiled paddy was in good agreement with the experimental data for 17 cycles of drying. Although the prediction of mean residence time was lower than the experimental data, the predicted mean residence time was a similar trend to the experimental data. For ISD design, the simulation revealed that the use of two stages of impinging stream region (two streams collide at the top of the drying chamber at the first stage and then the gas particles flow on the incline floor to collide with the other stream at second stage) in a drying chamber could increase the residence time approximately 75% and reduce drying cycle from 17 to 10 cycles when it was considered at the same final moisture content.
Full article
(This article belongs to the Special Issue Mathematical Modelling of Food Processing)
Open AccessArticle
Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound
by
Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, Jeferson Silva Cunha, Fabio Ribeiro dos Santos, Ana Flávia Coelho Pacheco, Alline Artigiani Lima Tribst and Bruno Ricardo de Castro Leite Júnior
Foods 2024, 13(10), 1558; https://doi.org/10.3390/foods13101558 - 16 May 2024
Abstract
This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electronegativity of the
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This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electronegativity of the zeta potential (≤60%), whereas particle size reduction was observed only with physical processes (≤42%). The addition of 2.5% WPI reduced yogurt fermentation time by 30 min. After 24 h of storage at 7 °C, lactic acid bacteria counts did not differ between samples (≥8 log CFU/mL), and the supplementation was sufficient to increase the apparent viscosity (≤5.65 times) and water-holding capacity (WHC) of the yogurt (≤35% increase). However, supplementation combined with physical processes promoted greater improvements in these parameters (6.41 times in apparent viscosity and 48% in WHC) (p < 0.05), as confirmed by the denser and better-organized protein clusters observed in microscopic evaluation. Thus, both approaches proved to be promising alternatives to improve goat yogurt quality. Therefore, the decision to adopt these strategies, either independently or in combination, should consider cost implications, the product quality, and market demand.
Full article
(This article belongs to the Special Issue Application of Novel Thermal and Non-thermal Technologies to the Dairy Industry)
Open AccessReview
Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics
by
Yingying Wu, Yanan Liu, Yuanqiang Jia, Huijuan Zhang and Feiyue Ren
Foods 2024, 13(10), 1557; https://doi.org/10.3390/foods13101557 - 16 May 2024
Abstract
Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the
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Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.
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(This article belongs to the Special Issue Innovative of Chemometrics for Application of Food and Agricultural Products)
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Open AccessArticle
Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance
by
Yuzhao Lin, Hongbin Chen, Sisi Dong, Yazhen Chen, Xuanjing Jiang and Yihui Chen
Foods 2024, 13(10), 1556; https://doi.org/10.3390/foods13101556 - 16 May 2024
Abstract
Harvested wampee fruit is susceptible to disease, resulting in postharvest losses. Acidic electrolyzed water (AEW), a safe and innovative sterilization technology, plays a role in enhancing disease resistance in harvested produce. In this study, the efficacy of AEW in delaying wampee disease development
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Harvested wampee fruit is susceptible to disease, resulting in postharvest losses. Acidic electrolyzed water (AEW), a safe and innovative sterilization technology, plays a role in enhancing disease resistance in harvested produce. In this study, the efficacy of AEW in delaying wampee disease development was assessed, along with its association with disease resistance metabolism. Wampee fruit was treated with AEW (pH 2.5) at different available chlorine concentrations (ACCs) (20, 40, 60, and 80 mg/L) and subsequently stored at 25 °C for 8 days. Results revealed that 40 mg/L ACC in AEW (pH 2.5) was most effective in improving the postharvest quality of wampee fruit. Compared with control wampee fruit, those treated with 40 mg/L ACC in AEW exhibited lower incidence of fruit disease, higher pericarp lignin content, and higher activities of pericarp disease resistance enzymes (DREs), such as cinnamate-4-hydroxylase, phenylalanine ammonia-lyase, chitinase, β-1,3-glucanase, polyphenol oxidase, 4-coumarate CoA ligase, and cinnamyl alcohol dehydrogenase. These results suggested that AEW elevated DRE activities, promoted lignin accumulation, and ultimately enhanced disease resistance, suppressed disease development, and improved storage quality in harvested wampee fruit. Consequently, AEW emerged as a safe technology to mitigate the disease development and enhance the storage quality of harvested wampee fruit.
Full article
(This article belongs to the Special Issue Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable (Volume II))
Open AccessArticle
Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process
by
Lucía López-Salas, Javier Díaz-Moreno, Marco Ciulu, Isabel Borrás-Linares, Rosa Quirantes-Piné and Jesús Lozano-Sánchez
Foods 2024, 13(10), 1555; https://doi.org/10.3390/foods13101555 - 16 May 2024
Abstract
Olive oil is a food of great importance in the Mediterranean diet and culture. However, during its production, the olive oil industry generates a large amount of waste by-products that can be an important source of bioactive compounds, such as phenolic compounds and
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Olive oil is a food of great importance in the Mediterranean diet and culture. However, during its production, the olive oil industry generates a large amount of waste by-products that can be an important source of bioactive compounds, such as phenolic compounds and terpenes, revalorizing them in the context of the circular economy. Therefore, it is of great interest to study the distribution and abundance of these bioactive compounds in the different by-products. This research is a screening focused on phytochemical analysis, with particular emphasis on the identification and quantification of the phenolic and terpenic fractions. Both the main products of the olive industry (olives, olive paste and produced oil) and the by-products generated throughout the oil production process (leaf, “alpeorujo”, liquid and solid residues generated during decanting commonly named “borras” and washing water) were analyzed. For this purpose, different optimized extraction procedures were performed for each matrix, followed by high-performance liquid chromatography coupled with electrospray time-of-flight mass spectrometry (HPLC-ESI-TOF/MS) analysis. Although no phenolic alcohols were quantified in the leaf and the presence of secoiridoids was low, this by-product was notable for its flavonoid (720 ± 20 µg/g) and terpene (5000 ± 300 µg/g) contents. “Alpeorujo” presented a complete profile of compounds of interest, being abundant in phenolic alcohols (900 ± 100 µg/g), secoiridoids (4500 ± 500 µg/g) and terpenes (1200 ± 100 µg/g), among others. On the other hand, while the solid residue of the borras was the most abundant in phenolic alcohols (3700 ± 200 µg/g) and secoiridoids (680 ± 20 µg/g), the liquid fraction of this waste was notable for its content of elenolic acid derivatives (1700 ± 100 µg/mL) and phenolic alcohols (3000 ± 300 µg/mL). Furthermore, to our knowledge, this is the first time that the terpene content of this by-product has been monitored, demonstrating that it is an important source of these compounds, especially maslinic acid (120 ± 20 µg/g). Finally, the phytochemical content in wash water was lower than expected, and only elenolic acid derivatives were detected (6 ± 1 µg/mL). The results highlighted the potential of the olive by-products as possible alternative sources of a wide variety of olive bioactive compounds for their revalorization into value-added products.
Full article
(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits—Volume II)
Open AccessReview
Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review
by
Yuping Cao, Li Wu, Qing Xia, Kexin Yi and Yibin Li
Foods 2024, 13(10), 1554; https://doi.org/10.3390/foods13101554 - 16 May 2024
Abstract
Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of
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Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.
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(This article belongs to the Section Food Packaging and Preservation)
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Open AccessArticle
Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters
by
Beatriz Herranz, Carlos Romero, Inés Sánchez-Román, Mónica López-Torres, Agustín Viveros, Ignacio Arija, María Dolores Álvarez, Sonia de Pascual-Teresa and Susana Chamorro
Foods 2024, 13(10), 1553; https://doi.org/10.3390/foods13101553 - 16 May 2024
Abstract
(1) Background: Grapes and their associated by-products (such as grape pomace and GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the inclusion of 50
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(1) Background: Grapes and their associated by-products (such as grape pomace and GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the inclusion of 50 g/kg of GP in the diet of hens could enrich eggs with antioxidants and to study its effect on internal and external egg quality parameters. (2) Methods: A trial was conducted with two genetic lines of hens, which were fed either a control diet or a diet containing 50 g/kg of GP. Performance, internal and external egg quality, and egg yolk content of vitamins E and A and gallic acid were determined. (3) Results: In eggs laid by hens fed a GP diet, Haugh units and yolk color scores were enhanced, and eggshells became thinner, but without affecting the breaking strength. No dietary effect was observed on the vitamin contents of the yolk. A higher gallic acid content was observed in the yolks of eggs laid by hens fed the GP diet, suggesting that some dietary phenolic compounds could be transferred to the eggs. Hen genetics influenced egg weight, albumen Haugh units, shell thickness, and α- and γ-tocopherol concentration in yolks. (4) Conclusions: Dietary inclusion of GP improved the internal quality of eggs, enriching yolks with a phenolic compound but reducing shell thickness.
Full article
(This article belongs to the Special Issue Circular Economy Approach to Produce Sustainable and Healthy Foods)
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Open AccessArticle
Study on the Correlations between Quality Indicators of Dry-Aged Beef and Microbial Succession during Fermentation
by
Yuliang Cheng, Yiyun Meng, Lin Xu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao and He Qian
Foods 2024, 13(10), 1552; https://doi.org/10.3390/foods13101552 - 16 May 2024
Abstract
Dry-aged beef has been long favored by people due to its unique flavor and taste. However, the inner relationship between its overall quality formation and microbial changes during dry aging has not yet received much attention and research. To deeply reveal the forming
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Dry-aged beef has been long favored by people due to its unique flavor and taste. However, the inner relationship between its overall quality formation and microbial changes during dry aging has not yet received much attention and research. To deeply reveal the forming mechanism of the unique flavor and taste of dry-aged beef, correlations between its three main quality indicators, i.e., texture, free amino acids (FAAs), volatile flavor compounds (VFCs), and microbial succession were analyzed in this study. The results showed that Staphylococcus spp. and Macrococcus spp. were key strains that influenced the total quality of dry-aged beef and strongly correlated with chewiness, hardness, and sweet FAAs (Ala), providing beef with unique palatability and taste. Additionally, among VFCs, Staphylococcus spp. and Macrococcus spp. showed a strong correlation with octanal and heptanal, and meanwhile, those highly correlated with nonanal, pentanol, and oct-1-en-3-ol were Debaryomyces spp., Psychrobacter spp., and Brochothrix spp., respectively, providing beef with a unique flavor. Staphylococcus spp. was proposed to be the dominant genus for dry-aged beef. This study provides valuable reference for the understanding of the role of microorganisms involved in dry aging.
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(This article belongs to the Section Food Biotechnology)
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Open AccessEditorial
Detection, Control, Risk Assessment, and Prevention of Foodborne Microorganisms
by
Arícia Possas and Fernando Pérez-Rodríguez
Foods 2024, 13(10), 1551; https://doi.org/10.3390/foods13101551 - 16 May 2024
Abstract
Despite significant efforts from government and industry, enteric foodborne diseases continue to pose a substantial public health challenge worldwide [...]
Full article
(This article belongs to the Special Issue Detection, Control, Risk Assessment, and Prevention of Foodborne Microorganisms)
Open AccessArticle
Chemical Composition of Turmeric (Curcuma longa L.) Ethanol Extract and Its Antimicrobial Activities and Free Radical Scavenging Capacities
by
Huan Wu, Zhihao Liu, Yaqiong Zhang, Boyan Gao, Yanfang Li, Xiaohua He, Jianghao Sun, Uyory Choe, Pei Chen, Ryan A. Blaustein and Liangli Yu
Foods 2024, 13(10), 1550; https://doi.org/10.3390/foods13101550 - 16 May 2024
Abstract
Turmeric (Curcuma longa L.) is a perennial tuberous plant from the genus Curcuma (Zingiberaceae) and has been widely used in foods for thousands of years. The present study examined the ethanol extract of turmeric for its chemical composition, antimicrobial activity, and free
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Turmeric (Curcuma longa L.) is a perennial tuberous plant from the genus Curcuma (Zingiberaceae) and has been widely used in foods for thousands of years. The present study examined the ethanol extract of turmeric for its chemical composition, antimicrobial activity, and free radical scavenging properties. UHPLC-MS/MS analysis tentatively identified eight compounds in the turmeric extract. Potential antimicrobial effects of 0.1, 1.0, and 10 mg turmeric equivalents (TE)/mL were evaluated in vitro against a variety of Gram-negative bacteria (i.e., Escherichia coli, Klebsiella pneumoniae, and Pseudomonas sp.) and Gram-positive bacteria (i.e., Enterococcus faecalis, Listeria innocua, and Staphylococcus aureus). Concentrations of 0.1 and 1.0 mg TE/mL inhibited the growth of S. aureus and significantly suppressed that of Pseudomonas sp., E. faecalis, and L. innocua. The growth of all strains, including E. coli, was inhibited by 10 mg TE/mL. Moreover, free radical scavenging capacities were determined using HO●, ABTS●+, and DPPH● (HOSC, ABTS, and RDSC, respectively) radicals. The turmeric ethanol extract had a TPC value of 27.12 mg GAE/g, together with HOSC, RDSC, and ABTS values of 1524.59, 56.38, and 1.70 μmol TE/g, respectively. Our results suggest that turmeric extract has potential applications for use in functional foods to reduce microbial burdens and oxidative stress-related health problems.
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(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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Open AccessArticle
Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO2 Extraction: Experimental and Economic Evaluation
by
Fiorella P. Cárdenas-Toro, Jennifer H. Meza-Coaquira, Gabriela K. Nakama-Hokamura and Giovani Leone Zabot
Foods 2024, 13(10), 1549; https://doi.org/10.3390/foods13101549 - 16 May 2024
Abstract
Currently, Bixa orellana L. extracts are used as a color source in the food, pharmaceutical, and cosmetic industries because they are important as a potential source of antioxidant activity. The extraction is carried out by conventional methods, using alkaline solutions or organic solvents.
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Currently, Bixa orellana L. extracts are used as a color source in the food, pharmaceutical, and cosmetic industries because they are important as a potential source of antioxidant activity. The extraction is carried out by conventional methods, using alkaline solutions or organic solvents. These extraction methods do not take advantage of the lipid fraction of annatto (Bixa orellana L.) seeds, and the process is not friendly to the environment. In this work, the objective was to obtain an extract rich in nutraceuticals (bixin and tocols) of high antioxidant power from Peruvian annatto seeds as a potential source for a functional food or additive in the industry using supercritical fluid extraction (SFE). Experiments related to extraction yield, bixin, tocotrienols, tocopherols, and antioxidant activity were carried out. The SFE was performed at 40 °C, 50 °C, and 60 °C, and 100, 150, and 250 bar with 0.256 kg/h carbon dioxide as the supercritical solvent (solvent-to-feed ratio of 10.2). Supercritical extraction at 60 °C and 250 bar presented the best results in terms of global extraction yield of 1.40 ± 0.01 g/100 g d.b., extract concentration of 0.564 ± 0.005 g bixin/g extract, 307.8 mg α-tocotrienol/g extract, 39.2 mg β-tocotrienol/g extract, 2 mg γ-tocopherol/g extract, and IC50 of 989.96 μg extract/mL. Economical evaluation showed that 60 °C, 250 bar, and 45 min presented the lowest cost of manufacturing (2 × 2000 L, COM of USD 212.39/kg extract). This extract is a potential source for functional food production.
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(This article belongs to the Special Issue Application of Green Extraction Technology for Foods)
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Open AccessArticle
Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)
by
Jianghua Ye, Qi Zhang, Mingzhe Li, Yuhua Wang, Miao Jia, Lei Hong, Yiling Chen, Xiaomin Pang, Xiaoli Jia and Haibin Wang
Foods 2024, 13(10), 1548; https://doi.org/10.3390/foods13101548 - 16 May 2024
Abstract
The quality of the Dahongpao mother tree (Camellia sinensis) remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste
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The quality of the Dahongpao mother tree (Camellia sinensis) remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste characteristics were analyzed by metabomics. The results showed that MD had stronger floral, fruity, green, and woody odor characteristics than PD, and that the contributions were mainly from dihydromyrcenol, methyl salicylate, 2-isobutylpyrazine, 1,6-dihydrocarveol, gamma-terpineol, and linalyl acetate. Further, fresh and brisk taste and mellowness taste characteristics of MD were significantly higher than PD, with contributions mainly from amino acids and derivatives and organic acids. Secondly, bitterness taste characteristics of PD were significantly higher than MD, with contributions from phenolic acids, flavones, and flavonols. This study preliminarily unraveled the legend of the superior quality of the Dahongpao mother tree, and also provided an important reference for the breeding of tea-tree cuttings.
Full article
(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)
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Open AccessArticle
Modulatory Effects of the Kuwanon-Rich Fraction from Mulberry Root Bark on the Renin–Angiotensin System
by
Ji-Hae Lee, Heon-Woong Kim, So-Ah Kim, Wan-Taek Ju, Seong-Ryul Kim, Hyun-Bok Kim, Ik-Seob Cha, Seong-Wan Kim, Jong-Woo Park and Sang-Kuk Kang
Foods 2024, 13(10), 1547; https://doi.org/10.3390/foods13101547 - 16 May 2024
Abstract
In this study, we investigated the anti-hypertensive properties of mulberry products by modulating the renin–angiotensin system (RAS). Comparative analysis showed that the ethyl acetate fractions, particularly from the Cheongil and Daeshim cultivars, contained the highest levels of polyphenols and flavonoids, with concentrations reaching
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In this study, we investigated the anti-hypertensive properties of mulberry products by modulating the renin–angiotensin system (RAS). Comparative analysis showed that the ethyl acetate fractions, particularly from the Cheongil and Daeshim cultivars, contained the highest levels of polyphenols and flavonoids, with concentrations reaching 110 mg gallic acid equivalent (GE)/g and 471 mg catechin equivalent (CE)/g of extract, respectively. The ethyl acetate fraction showed superior angiotensin-converting enzyme (ACE) inhibitory activity, mainly because of the presence of the prenylated flavonoids kuwanon G and H. UPLC/Q-TOF-MS analysis identified kuwanon G and H as the primary active components, which significantly contributed to the pharmacological efficacy of the extract. In vivo testing of mice fed a high-salt diet showed that the ethyl acetate fraction substantially reduced the heart weight and lowered the serum renin and angiotensinogen levels by 34% and 25%, respectively, highlighting its potential to modulate the RAS. These results suggested that the ethyl acetate fraction of mulberry root bark is a promising candidate for the development of natural ACE inhibitors. This finding has significant implications for the management of hypertension through RAS regulation and the promotion of cardiovascular health in the functional food industry.
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(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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Open AccessArticle
Optimization of High-Density Fermentation Conditions for Saccharomycopsis fibuligera Y1402 through Response Surface Analysis
by
Hongyang Yuan, Qi Sun, Lanshuang Wang, Zhilei Fu, Tianze Zhou, Jinghao Ma, Xiaoyan Liu, Guangsen Fan and Chao Teng
Foods 2024, 13(10), 1546; https://doi.org/10.3390/foods13101546 - 16 May 2024
Abstract
Saccharomycopsis fibuligera, which produces enzymes like amylase and protease as well as flavor substances like β-phenyl ethanol and phenyl acetate, plays a crucial role in traditional fermented foods. However, this strain still lacks a high-density fermentation culture, which has had an impact
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Saccharomycopsis fibuligera, which produces enzymes like amylase and protease as well as flavor substances like β-phenyl ethanol and phenyl acetate, plays a crucial role in traditional fermented foods. However, this strain still lacks a high-density fermentation culture, which has had an impact on the strain’s industrial application process. Therefore, this study investigated the optimization of medium ingredients and fermentation conditions for high-density fermentation of S. fibuligera Y1402 through single-factor design, Plackett–Burman design, steepest ascent test, and response surface analysis. The study found that glucose at 360.61 g/L, peptone at 50 g/L, yeast extract at 14.65 g/L, KH2PO4 at 5.49 g/L, MgSO4 at 0.40 g/L, and CuSO4 at 0.01 g/L were the best medium ingredients for S. fibuligera Y1402. Under these conditions, after three days of fermentation, the total colony count reached 1.79 × 108 CFU/mL. The optimal fermentation conditions were determined to be an initial pH of 6.0, an inoculum size of 1.10%, a liquid volume of 12.5 mL/250 mL, a rotation speed of 120 r/min, a fermentation temperature of 21 °C and a fermentation time of 53.50 h. When fermentation was conducted using the optimized medium and conditions, the total colony count achieved a remarkable value of 5.50 × 109 CFU/mL, exhibiting a substantial increase of nearly 31 times the original value in the optimal culture medium. This significant advancement offers valuable insights and a reference for the industrial-scale production of S. fibuligera.
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(This article belongs to the Special Issue Process Optimization and Quality Improvement of Fermented Foods and Beverages)
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Open AccessArticle
The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin
by
Fangwei Liu, Weiwei He, Xiaojun Huang, Junyi Yin and Shaoping Nie
Foods 2024, 13(10), 1545; https://doi.org/10.3390/foods13101545 - 16 May 2024
Abstract
The objective of this study was to investigate the feasibility of the mixture of tremella polysaccharide (TP) and citrus pectin (CP) as an emulsifier by evaluating its emulsifying ability/stability. The results showed that the TP:CP ratio of 5:5 (w/w)
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The objective of this study was to investigate the feasibility of the mixture of tremella polysaccharide (TP) and citrus pectin (CP) as an emulsifier by evaluating its emulsifying ability/stability. The results showed that the TP:CP ratio of 5:5 (w/w) could effectively act as an emulsifier. CP, owing its lower molecular weight and highly methyl esterification, facilitated the emulsification of oil droplets, thereby promoting the dispersion of droplets. Meanwhile, the presence of TP enhanced the viscosity of emulsion system and increased the electrostatic interactions and steric hindrance, therefore hindering the migration of emulsion droplets, reducing emulsion droplets coalesce, and enhancing emulsion stability. The emulsification and stabilization performances were influenced by the molecular weight, esterified carboxyl groups content, and electric charge of TP and CP, and the potential mechanism involved their impact on the buoyant force of droplet size, viscosity, and steric hindrance of emulsion system. The emulsions stabilized by TP-CP exhibited robust environmental tolerance, but demonstrated sensitivity to Ca2+. Conclusively, the study demonstrated the potential application of the mixture of TP and CP as a natural polysaccharide emulsifier.
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(This article belongs to the Section Food Physics and (Bio)Chemistry)
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Photoperiod-Dependent Nutrient Accumulation in Rice Cultivated in Plant Factories: A Comparative Metabolomic Analysis
by
Jingyao Yu, Yu Yang, Lanjun Luo, Fang Feng, Sana Saeed, Jie Luo, Chuanying Fang, Junjie Zhou and Kang Li
Foods 2024, 13(10), 1544; https://doi.org/10.3390/foods13101544 - 16 May 2024
Abstract
Plant factories offer a promising solution to some of the challenges facing traditional agriculture, allowing for year-round rapid production of plant-derived foods. However, the effects of conditions in plant factories on metabolic nutrients remain to be explored. In this study, we used three
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Plant factories offer a promising solution to some of the challenges facing traditional agriculture, allowing for year-round rapid production of plant-derived foods. However, the effects of conditions in plant factories on metabolic nutrients remain to be explored. In this study, we used three rice accessions (KongYu131, HuangHuaZhan, and Kam Sweet Rice) as objectives, which were planted in a plant factory with strict photoperiods that are long-day (12 h light/12 h dark) or short-day (8 h light/16 h dark). A total of 438 metabolites were detected in the harvested rice grains. The difference in photoperiod leads to a different accumulation of metabolites in rice grains. Most metabolites accumulated significantly higher levels under the short-day condition than the long-day condition. Differentially accumulated metabolites were enriched in the amino acids and vitamin B6 pathway. Asparagine, pyridoxamine, and pyridoxine are key metabolites that accumulate at higher levels in rice grains harvested from the short-day photoperiod. This study reveals the photoperiod-dependent metabolomic differences in rice cultivated in plant factories, especially the metabolic profiling of taste- and nutrition-related compounds.
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(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)
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Open AccessCommunication
The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour
by
Shijie Zhang, Changsheng Guo and Benguo Liu
Foods 2024, 13(10), 1543; https://doi.org/10.3390/foods13101543 - 15 May 2024
Abstract
The effect of sulfuric acid hydrolysis on the Pickering emulsifying capacity of Tartary buckwheat flour (TBF) rich in starch was evaluated for the first time. The results indicate that the sulfuric acid concentration and hydrolysis time had a significant impact on the Pickering
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The effect of sulfuric acid hydrolysis on the Pickering emulsifying capacity of Tartary buckwheat flour (TBF) rich in starch was evaluated for the first time. The results indicate that the sulfuric acid concentration and hydrolysis time had a significant impact on the Pickering emulsifying capacity of acid-hydrolyzed Tartary buckwheat flour (HTBF). A low sulfuric acid concentration (1–2 mol/L) could reduce the particle size of HTBF, but it also decreased the Pickering emulsifying ability. At a sulfuric acid concentration of 3 mol/L, appropriate treatment time (2 and 3 days) led to particle aggregation but significantly improved wettability, thereby resulting in a rapid enhancement in emulsifying capacity. Under these conditions, the obtained HTBF (HTBF-D2-C3 and HTBF-D3-C3) could stabilize medium-chain triglyceride (MCT)-based Pickering high-internal-phase emulsions (HIPEs) with an oil-phase volume fraction of 80% at the addition amounts (c) of ≥1.0% and ≥1.5%, respectively. Its performance was significantly superior to that of TBF (c ≥ 2.0%). Furthermore, at the same addition amount, the droplet size of HIPEs constructed by HTBF-D3-C3 was smaller than that of HTBF-D2-C3, and its gel strength and microrheological performance were also superior to those of HTBF-D2-C3, which was attributed to the higher wettability of HTBF-D3-C3. The findings of this study can facilitate the in-depth application of Tartary buckwheat and provide references for the development of novel Pickering emulsifiers.
Full article
(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology Volume II)
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