Foods

17 pages, 4822 KiB

Open AccessArticle

Metabolomic Analysis, Combined with Enzymatic and Transcriptome Assays, to Reveal the Browning Resistance Mechanism of Fresh-Cut Eggplant

by Xiaohui Liu, Kai Xiao, Aidong Zhang, Weimin Zhu, Hui Zhang, Feng Tan, Qianru Huang, Xuexia Wu and Dingshi Zha

Foods 2022, 11(8), 1174; https://doi.org/10.3390/foods11081174 - 18 Apr 2022

Cited by 21 | Viewed by 2904

Abstract

Browning has been the primary limitation in eggplant processing. This study investigates the molecular mechanism underlying fresh-cut eggplant fruit browning by observing the physicochemical characteristics of browning-resistant (‘F’) and browning-sensitive (‘36′) eggplant cultivars. Browning-related enzyme activity and gene expression (PPO, LOX, and PLD) [...] Read more.

Browning has been the primary limitation in eggplant processing. This study investigates the molecular mechanism underlying fresh-cut eggplant fruit browning by observing the physicochemical characteristics of browning-resistant (‘F’) and browning-sensitive (‘36′) eggplant cultivars. Browning-related enzyme activity and gene expression (PPO, LOX, and PLD) were significantly higher in the ‘36′ eggplant, thereby enhancing the degree of browning, compared to the ‘F’ eggplant. The MDA content and O₂⁻ production rate progressively increased as browning increased, while the antioxidant capacity of the fruit decreased. The cutting injury significantly activated the expression of PAL, thereby inducing the accumulation of phenolic acids, while the PPO gene was significantly upregulated, which activated the activity of polyphenol oxidase. Our results showed that the oxidation of chlorogenic acids to chlorogenic quinones resulted in the occurrence of browning, which suggests chlorogenic acid as the main browning substrate in fresh-cut eggplant. Full article

(This article belongs to the Section Plant Foods)

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11 pages, 3913 KiB

Open AccessArticle

Hot Air-Assisted Radio Frequency (HARF) Drying on Wild Bitter Gourd Extract

by Chang-Yi Huang, Yu-Huang Cheng and Su-Der Chen

Foods 2022, 11(8), 1173; https://doi.org/10.3390/foods11081173 - 18 Apr 2022

Cited by 5 | Viewed by 2591

Abstract

Wild bitter gourd (Momordica charantia L. var. abbreviata S.) is a kind of Chinese herbal medicine and is also a vegetable and fruit that people eat daily. Wild bitter gourd has many bioactive components, such as saponin, polysaccharide, and protein, and the [...] Read more.

Wild bitter gourd (Momordica charantia L. var. abbreviata S.) is a kind of Chinese herbal medicine and is also a vegetable and fruit that people eat daily. Wild bitter gourd has many bioactive components, such as saponin, polysaccharide, and protein, and the extract is used to adjust blood sugar in patients with diabetes. The objective of this study was to investigate simultaneous hot air-assisted radio frequency (HARF) drying and pasteurization for bitter gourd extract, and then to evaluate its effects on blood sugar of type II diabetic mice. The results showed that the solid–liquid ratio of the wild bitter gourd powder to water was 1:10 and it was extracted using focused ultrasonic extraction (FUE) for only 10 min with 70 °C water. Then, 1 kg of concentrated bitter gourd extract was mixed with soybean fiber powder at a ratio of 2:1.1. It was dried by HARF, and the temperature of the sample could reach above 80 °C in only 12 min to simultaneously reduce moisture content (wet basis) from 58% to 15% and achieve a pasteurization effect to significantly reduce the total bacterial and mold counts. Type II diabetic mice induced by nicotinamide and streptozocin (STZ) for two weeks and then were fed four-week feeds containing 5% RF-dried wild gourd extract did not raise fasting blood glucose. Therefore, the dried powder of wild bitter gourd extracts by HARF drying had a hypoglycemic effect. Full article

(This article belongs to the Special Issue Applications of Radio Frequency Heating in Food Processing)

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12 pages, 1926 KiB

Open AccessArticle

Novel Application of NIR Spectroscopy for Non-Destructive Determination of ‘Maraština’ Wine Parameters

by Jasenka Gajdoš Kljusurić, Ana Boban, Ana Mucalo and Irena Budić-Leto

Foods 2022, 11(8), 1172; https://doi.org/10.3390/foods11081172 - 18 Apr 2022

Cited by 8 | Viewed by 3320

Abstract

This study investigates the colour and standard chemical composition of must and wines produced from the grapes from Vitis vinifera L., ‘Maraština’, harvested from 10 vineyards located in two different viticultural subregions of the Adriatic region of Croatia: Northern Dalmatia and Central and [...] Read more.

This study investigates the colour and standard chemical composition of must and wines produced from the grapes from Vitis vinifera L., ‘Maraština’, harvested from 10 vineyards located in two different viticultural subregions of the Adriatic region of Croatia: Northern Dalmatia and Central and Southern Dalmatia. The aim was to explore the use of NIR spectroscopy combined with chemometrics to determine the characteristics of Maraština wines and to develop calibration models relating NIR spectra and physicochemical/colour data. Differences in the colour parameters (L*, a*, hue) of wines related to the subregions were confirmed. Colour difference (ΔE) of must vs. wine significantly differed for the samples from the Maraština grapes grown in both subregions. Principal component regression was used to construct the calibration models based on NIR spectra and standard physicochemical and colour data showing high prediction ability of the 13 studied parameters of must and/or wine (average R² of 0.98 and RPD value of 6.8). Principal component analysis revealed qualitative differences of must and wines produced from the same grape variety but grown in different subregions. Full article

(This article belongs to the Special Issue Grape Wine: Physicochemical Properties, Sensory Attributes and Health Benefits)

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14 pages, 5454 KiB

Open AccessArticle

Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria

by Sendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, Olivier Paquet-Durand, Almut von Wrochem and Bernd Hitzmann

Foods 2022, 11(8), 1171; https://doi.org/10.3390/foods11081171 - 18 Apr 2022

Cited by 6 | Viewed by 2475

Abstract

There is increasing demand for cereal-based probiotic fermented beverages as an alternative to dairy-based products due to their limitations. However, analyzing and monitoring the fermentation process is usually time consuming, costly, and labor intensive. This research therefore aims to apply two-dimensional (2D)-fluorescence spectroscopy [...] Read more.

There is increasing demand for cereal-based probiotic fermented beverages as an alternative to dairy-based products due to their limitations. However, analyzing and monitoring the fermentation process is usually time consuming, costly, and labor intensive. This research therefore aims to apply two-dimensional (2D)-fluorescence spectroscopy coupled with partial least-squares regression (PLSR) and artificial neural networks (ANN) for the on-line quantitative analysis of cell growth and concentrations of lactic acid and glucose during the fermentation of a teff-based substrate. This substrate was inoculated with mixed strains of Lactiplantibacillus plantarum A6 (LPA6) and Lacticaseibacillus rhamnosus GG (LCGG). The fermentation was performed under two different conditions: condition 1 (7 g/100 mL substrate inoculated with 6 log cfu/mL) and condition 2 (4 g/100 mL substrate inoculated with 6 log cfu/mL). For the prediction of LPA6 and LCGG cell growth, the relative root mean square error of prediction (pRMSEP) was measured between 2.5 and 4.5%. The highest pRMSEP (4.5%) was observed for the prediction of LPA6 cell growth under condition 2 using ANN, but the lowest pRMSEP (2.5%) was observed for the prediction of LCGG cell growth under condition 1 with ANN. A slightly more accurate prediction was found with ANN under condition 1. However, under condition 2, a superior prediction was observed with PLSR as compared to ANN. Moreover, for the prediction of lactic acid concentration, the observed values of pRMSEP were 7.6 and 7.7% using PLSR and ANN, respectively. The highest error rates of 13 and 14% were observed for the prediction of glucose concentration using PLSR and ANN, respectively. Most of the predicted values had a coefficient of determination (R²) of more than 0.85. In conclusion, a 2D-fluorescence spectroscopy combined with PLSR and ANN can be used to accurately monitor LPA6 and LCGG cell counts and lactic acid concentration in the fermentation process of a teff-based substrate. The prediction of glucose concentration, however, showed a rather high error rate. Full article

(This article belongs to the Special Issue Recent Advances and Future Trends in Fermented and Functional Foods)

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19 pages, 390 KiB

Open AccessReview

Phytochemicals, Pharmacological Effects and Molecular Mechanisms of Mulberry

by Junyu Hao, Yufang Gao, Jiabao Xue, Yunyun Yang, Jinjin Yin, Tao Wu and Min Zhang

Foods 2022, 11(8), 1170; https://doi.org/10.3390/foods11081170 - 18 Apr 2022

Cited by 46 | Viewed by 5754

Abstract

There are numerous varieties of mulberry, and each has high medicinal value and is regarded as a promising source of traditional medicines and functional foods. Nevertheless, the nutrients and uses of mulberry differ from species (Morus alba L., Morus nigra L. and [...] Read more.

There are numerous varieties of mulberry, and each has high medicinal value and is regarded as a promising source of traditional medicines and functional foods. Nevertheless, the nutrients and uses of mulberry differ from species (Morus alba L., Morus nigra L. and Morus rubra L.). Phenolic compounds are prominent among the biologically active ingredients in mulberry, especially flavonoids, anthocyanins and phenolic acids. Epidemiologic studies suggest that mulberry contains a rich, effective chemical composition and a wide range of biological activity, such as antioxidant, anti-inflammatory, anti-tumor and so on. However, compared with other berries, there has been a lack of systematic research on mulberry, and this hinders its further expansion as a functional fruit. The main purpose of this review is to provide the latest data regarding the effective chemical constituents and pharmacological effects of mulberry to support its further therapeutic potential and health functions. Full article

(This article belongs to the Section Plant Foods)

14 pages, 1127 KiB

Open AccessEditor’s ChoiceArticle

Variation in Bioactive Compounds and Antioxidant Activity of Rubus Fruits at Different Developmental Stages

by Xin Huang, Yaqiong Wu, Shanshan Zhang, Hao Yang, Wenlong Wu, Lianfei Lyu and Weilin Li

Foods 2022, 11(8), 1169; https://doi.org/10.3390/foods11081169 - 18 Apr 2022

Cited by 27 | Viewed by 5340

Abstract

Blackberry and raspberry have high nutritional, health value, and are popular with consumers for their unique flavors. To explore the relationships between nutrient accumulation, antioxidant substance contents in blackberry and raspberry fruits, and fruit growth and development, seven Rubus cultivars were selected, and [...] Read more.

Blackberry and raspberry have high nutritional, health value, and are popular with consumers for their unique flavors. To explore the relationships between nutrient accumulation, antioxidant substance contents in blackberry and raspberry fruits, and fruit growth and development, seven Rubus cultivars were selected, and contents of the main active substance were determined. “Clode Summit” had the highest soluble sugar and fructose contents, “Chester”—the highest total phenol content, and “Bristol’—the highest anthocyanin content. Generally, the contents of flavonoids and total phenols showed a downward trend with the development of fruit in seven Rubus cultivars, and the content of anthocyanins increased rapidly in the later stage of development. Pearson correlation analysis showed extremely significant correlation between antioxidant activity and the contents of vitamin E, total phenols, and flavonoids. Flavonoids were extremely significantly positively correlated with the content of total phenols, and the contents of flavonoids and anthocyanins in various cultivars were highly negatively correlated. Considering the different nutritional ingredients and active antioxidant substance contents, “Clode Summit”, “Bristol”, and “Chester” are recommended for raw consumption, processing, and medicinal purposes, respectively. These results provide a reference for comparing the main active substance contents in different Rubus cultivars and their changes across fruit development stages. Full article

(This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits)

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19 pages, 1946 KiB

Open AccessArticle

Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine’s Sensory Profile

by Elisete Correia, Eduardo Amorim and Alice Vilela

Foods 2022, 11(8), 1168; https://doi.org/10.3390/foods11081168 - 18 Apr 2022

Cited by 6 | Viewed by 2878

Abstract

In the Portuguese Douro region, several DOC (Denomination of Controlled Origin) Douro red wines are produced and, due to the peculiar characteristics of the three Douro sub-regions, present particular imprinted terroirs, that can be perceived when tasted. Considering the DOC Douro wine’s sensory [...] Read more.

In the Portuguese Douro region, several DOC (Denomination of Controlled Origin) Douro red wines are produced and, due to the peculiar characteristics of the three Douro sub-regions, present particular imprinted terroirs, that can be perceived when tasted. Considering the DOC Douro wine’s sensory profile and terroir, this study aimed to analyze the sensory characteristics of red wines produced in the three Douro sub-regions (Baixo Corgo, Cima Corgo, and Douro Superior) by a single point sensory technique, a Quantitative Descriptive Analysis—QDA^® and also applying a temporal method-TDS (Temporal Dominance of Sensations). The use of QDA and TDS methods proved to be efficient in the wine’s sensory profile characterizing. The QDA^® method allowed a detailed classification of attributes; however, the TDS method proved to be much more efficient. Moreover, the wines of the three sub-regions presented profiles with characteristics very similar in olfactory and taste/flavor aspects, pointing out a huge relation between the characteristics of the three sub-regions and the grape varieties present in the wines. Globally, the olfactory profile of wines is characterized by Fruity, Floral, and Balsamic aromatic notes, while the taste/flavor profile stands out, highlighting Astringency and Acidity and, again, Fruity as the main in-mouth aroma. It was also possible to conclude that TDS is a fast method that is easy to apply and has excellent results in the evaluation of the olfactory and taste/flavor profile of wines and, with a larger set of samples, it would be possible to obtain characteristic TDS curves for each Douro sub-region, providing a wine’s fingerprint that could be used for authentication and traceability purposes. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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Graphical abstract

17 pages, 748 KiB

Open AccessArticle

The Impact of Alternative Foods on Consumers’ Continuance Intention from an Innovation Perspective

by Chun Yang, Xuqi Chen, Jie Sun and Chao Gu

Foods 2022, 11(8), 1167; https://doi.org/10.3390/foods11081167 - 18 Apr 2022

Cited by 9 | Viewed by 4262

Abstract

This paper aims to model consumers’ perceptions and preferences toward alternative foods. We conducted a survey of 519 people and analyzed their responses using a structural equation model. The article discusses the role of food innovation quality (FIQ), a concept developed from innovative [...] Read more.

This paper aims to model consumers’ perceptions and preferences toward alternative foods. We conducted a survey of 519 people and analyzed their responses using a structural equation model. The article discusses the role of food innovation quality (FIQ), a concept developed from innovative design, which shows how consumers perceive the quality of products in an innovative context. Further, the paper discusses the relationship between this concept and promoting consumer acceptance of alternative foods. Studies suggest that higher FIQ may lead to increased consumer satisfaction with alternative foods, which may in turn lead to higher levels of trust and continuation. Moreover, expectations play a significant role in FIQ and in the perceived value of alternative foods in the model. This illustrates that the promotion of alternative foods in an innovative manner should include establishing a practical mechanism for meeting consumer expectations. Given the continued growth in global food demand, it is both effective and beneficial to promote alternative foods through innovative design as part of a broader food industry approach. On the one hand, alternative foods produced in an innovative manner serve to energize the consumer market by expanding dietary choices. On the other hand, alternative foods, which include new forms of meat products, contribute to the alleviation of the problem of meat production capacity in agriculture. In addition, the alternative foods process eliminates the emission of large amounts of carbon dioxide by traditional agriculture, increasing the sustainability of food production. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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13 pages, 4569 KiB

Open AccessArticle

Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments

by Ning An, Ran Hou, Yangming Liu, Ping Han, Wei Zhao, Wenxia Wu, Shiling Lu, Hua Ji and Juan Dong

Foods 2022, 11(8), 1166; https://doi.org/10.3390/foods11081166 - 18 Apr 2022

Viewed by 2200

Abstract

Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was applied to investigate the differentially expressed proteins (DEPs). The analysis revealed 484 and 398 DEPs in the HPP and HT samples, respectively, [...] Read more.

Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was applied to investigate the differentially expressed proteins (DEPs). The analysis revealed 484 and 398 DEPs in the HPP and HT samples, respectively, compared with no treatment. These DEPs were sorted by texture results, and it was revealed that these DEPs acted in different biological processes with many structural proteins and protein subunits related to lamb tripe texture. The results verified by Western blot were consistent with the protein expression changes observed by proteomics. The bioinformatics analysis showed that the hardness and gumminess of the sauce lamb tripe after HT might be related to changes in the expression of CNN1 and FN1. The changes in the expression of TMP, FN1, YWHAG, TTN, collagen isoforms, and ARPC3 might be related to the improved springiness and chewiness of lamb tripe after HPP. Full article

(This article belongs to the Topic Food Processing and Preservation)

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15 pages, 13389 KiB

Open AccessFeature PaperArticle

Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches

by Mauro Gisbert, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell and Ramón Moreira

Foods 2022, 11(8), 1165; https://doi.org/10.3390/foods11081165 - 18 Apr 2022

Cited by 5 | Viewed by 2590

Abstract

The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch [...] Read more.

The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence of AF (CGL). Different AF–CS (g/g) ratios (from 1:0.5 to 1:25) were studied. The liquid phase was chemically characterized by polyphenols (TPC) and carbohydrates content. The antioxidant activity of the liquid phase after achieving the solid–liquid equilibrium was determined by DPPH, ABTS, and FRAP methods. The solid phase was characterized by FT-IR and SEM techniques. The Halsey model successfully fitted the equilibrium TPC in liquid and polyphenols adsorbed/retained by the solid phase of tested systems. NT samples showed lower polyphenols sorption than gelled samples. The differences found between samples obtained with GL and CGL methods suggested different interactions between polyphenols and starch. Specifically, physisorption is predominant in the case of the GL method, and molecular trapping of polyphenols in the starch gel structure is relevant for the CGL method. Results allowed us to determine the enhancement of the retention of polyphenols to achieve starchy foods with high bioactivity. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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13 pages, 2136 KiB

Open AccessArticle

Use of Cocktail of Bacteriophage for Salmonella Typhimurium Control in Chicken Meat

by Matías Aguilera, Sofía Martínez, Mario Tello, María José Gallardo and Verónica García

Foods 2022, 11(8), 1164; https://doi.org/10.3390/foods11081164 - 17 Apr 2022

Cited by 15 | Viewed by 3655

Abstract

Foodborne diseases are extremely relevant and constitute an area of alert for public health authorities due to the high impact and number of people affected each year. The food industry has implemented microbiological control plans that ensure the quality and safety of its [...] Read more.

Foodborne diseases are extremely relevant and constitute an area of alert for public health authorities due to the high impact and number of people affected each year. The food industry has implemented microbiological control plans that ensure the quality and safety of its products; however, due to the high prevalence of foodborne diseases, the industry requires new microbiological control systems. One of the main causative agents of diseases transmitted by poultry meat is the bacterium Salmonella enterica. Disinfectants, antibiotics, and vaccines are used to control this pathogen. However, they have not been efficient in the total elimination of these bacteria, with numerous outbreaks caused by this bacterium observed today, in addition to the increase in antibiotic-resistant bacteria. The search for new technologies to reduce microbial contamination in the poultry industry continues to be a necessity and the use of lytic bacteriophages is one of the new solutions. In this study, 20 bacteriophages were isolated for Salmonella spp. obtained from natural environments and cocktails composed of five of them were designed, where three belonged to the Siphoviridae family and two to the Microviridae family. This cocktail was tested on chicken meat infected with Salmonella Typhimurium at 10 °C, where it was found that this cocktail was capable of decreasing 1.4 logarithmic units at 48 h compared to the control. Full article

(This article belongs to the Section Food Microbiology)

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17 pages, 2149 KiB

Open AccessArticle

Response Surface Methods to Optimise Milling Parameters for Spirit Alcohol Production from Irish Wheat Grain

by Sinead Morris, John L. Byrne, Ben Murphy, Stephen J. Whelan, John P. Carroll and David Ryan

Foods 2022, 11(8), 1163; https://doi.org/10.3390/foods11081163 - 16 Apr 2022

Cited by 3 | Viewed by 2411

Abstract

To standardise research activity and determine alcohol yield from native Irish hard wheat grain, a benchmark approach that reflects Irish industry norms is required. The goal of this study was to optimise milling parameters, grain particle size, and grain to liquid ratio towards [...] Read more.

To standardise research activity and determine alcohol yield from native Irish hard wheat grain, a benchmark approach that reflects Irish industry norms is required. The goal of this study was to optimise milling parameters, grain particle size, and grain to liquid ratio towards developing a standard process. Hard wheat (Triticum avestivum cv. Costello) was used in this study. Experiments utilised a response surface method approach. When both 30 and 35 g of flour were used at a particle size of 0.2 mm, alcohol yield was >350 L of alcohol per tonne of grain (LA/tonne), but with a particle size of 0.65 and 1.1 mm, alcohol yield decreased to between 250 and 300 LA/tonne. It was noted that, during response surface study, >300 LA/tonne was achieved when grain amounts were >25 g, at a particle size of 0.2 mm; therefore, a follow-up experiment was conducted to determine whether there was a significant difference in grain amounts ranging from 25 to 35 g. During this experiment, no significant difference in alcohol yield was observed between 30 and 35 g of grain. Because there were no significant differences, the ideal milling parameters for alcohol yield were determined to be 30 g of flour with a particle size of 0.2 mm, achieving 389.5 LA/tonne. This study concludes that hard wheat can successfully be used for alcohol production, achieving >380 LA/tonne, when a milling size of 0.2 mm and more than 30 g of grain are used, and as such presents an opportunity for its increased use in Irish distilleries. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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26 pages, 4104 KiB

Open AccessArticle

Valorization of Liquor Waste Derived Spent Coffee Grains for the Development of Injection-Molded Polylactide Pieces of Interest as Disposable Food Packaging and Serving Materials

by Enrique Terroba-Delicado, Stefano Fiori, Jaume Gomez-Caturla, Nestor Montanes, Lourdes Sanchez-Nacher and Sergio Torres-Giner

Foods 2022, 11(8), 1162; https://doi.org/10.3390/foods11081162 - 16 Apr 2022

Cited by 13 | Viewed by 3046

Abstract

The present work puts the Circular Bioeconomy’s concept into action, originally valorizing residues of spent coffee grains from the beverage liquor coffee industry to develop green composite pieces of polylactide (PLA). The as-received spent coffee grains were first milled to obtain the so-called [...] Read more.

The present work puts the Circular Bioeconomy’s concept into action, originally valorizing residues of spent coffee grains from the beverage liquor coffee industry to develop green composite pieces of polylactide (PLA). The as-received spent coffee grains were first milled to obtain the so-called spent coffee grounds (SCGs) that were, thereafter, incorporated at 20 wt.% into PLA by extrusion. Finally, the resultant green composite pellets were shaped into pieces by injection molding. Moreover, two oligomers of lactic acid (OLAs), namely OLA2 and OLA2_mal, the latter being functionalized with maleic anhydride (MAH), were added with SCGs during the extrusion process at 10 wt.%. The results show that, opposite to most claims published in the literature of green composites of PLA, the incorporation of the liquor waste derived SCGs increased the ductility of the pieces by approximately 280% mainly due to their high lipid content. Moreover, the simultaneous addition of OLA2 and OLA2_mal further contributed to improve the tensile strength of the green composite pieces by nearly 36% and 60%, respectively. The higher performance of OLA2_mal was ascribed to the chemical interaction achieved between the biopolyester and the lignocellulosic fillers by the MAH groups. The resultant green composite pieces are very promising as disposable food-serving utensils and tableware. Full article

(This article belongs to the Special Issue Circular Bioeconomy: Novel Processes and Materials for Food Preservation)

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10 pages, 446 KiB

Open AccessArticle

Analysis of Key Chemical Components in Aqueous Extract Sediments of Panax Ginseng at Different Ages

by Di Qu, Panpan Bo, Liankui Wen and Yinshi Sun

Foods 2022, 11(8), 1161; https://doi.org/10.3390/foods11081161 - 16 Apr 2022

Cited by 4 | Viewed by 2731

Abstract

Panax ginseng beverages have been some of the most popular plant drinks among consumers in recent years, but they become turbid and sediment are easily formed during production and marketing, these are some of the key issues that affect the quality of the [...] Read more.

Panax ginseng beverages have been some of the most popular plant drinks among consumers in recent years, but they become turbid and sediment are easily formed during production and marketing, these are some of the key issues that affect the quality of the beverages. In this study, we analysed the physicochemical properties of sediments in aqueous extracts of 3- to 6-year-old ginseng, and by tracing the sediment formation process from 0–40 days, we observed that the sediment was gradually beginning on day 10. The solid content of ginseng aged 5 and 6 years was significantly higher than that of ginseng aged 3 and 4 years. There was no significant difference in the sediment amount sediment in the extracts of ginseng of different ages. The light transmittance of the extracts after centrifugation was significantly higher than before centrifugation. Colour-difference analysis found that there was a significant positive correlation between ginseng age and colour-difference value (ΔE). Chemical composition analysis showed that total sugar and proteins were the main components of the sediment. In addition, ginsenosides, amino acids and minerals were also involved in sediment formation to different degrees. A stepwise regression model was established through principal component analysis (PCA), and the regression equation for predicting the sediment amount was obtained as follows: sediment amount (mg/mL) = 2.906 − 0.126 × C_{Total saponins} − 0.131 × C_{Free amino acid}_s. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

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16 pages, 2054 KiB

Open AccessArticle

A Multi-Medium Analysis of Human Health Risk of Toxic Elements in Rice-Crayfish System: A Case Study from Middle Reach of Yangtze River, China

by Hui Zhou, Tao Ge, Hui Li, Ting Fang, Huaiyan Li, Yanhong Shi, Rong Zhang and Xinju Dong

Foods 2022, 11(8), 1160; https://doi.org/10.3390/foods11081160 - 16 Apr 2022

Cited by 9 | Viewed by 2437

Abstract

Rice-crayfish system has been extensively promoted in China in recent years. However, the presence of toxic elements in soil may threaten the quality of agricultural products. In this study, eight toxic elements were determined in multi-medium including soil, rice, and crayfish from the [...] Read more.

Rice-crayfish system has been extensively promoted in China in recent years. However, the presence of toxic elements in soil may threaten the quality of agricultural products. In this study, eight toxic elements were determined in multi-medium including soil, rice, and crayfish from the rice-crayfish system (RCS) and conventional rice culture (CRC) area. Crayfish obtained a low level of toxic element content, and mercury (Hg) in rice from RCS showed the highest bioavailability and mobility. Health risk assessment, coupled with Monte Carlo simulation, revealed that the dietary exposure to arsenic (As) and Hg from rice and crayfish consumption was the primary factor for non-carcinogenic risk, while Cd and As were the dominant contributors to the high carcinogenic risk of rice intake for adults and children, respectively. Based on the estimated probability distribution, the probabilities of the total cancer risk (TCR) of rice intake for children from RCS were lower than that from CRC. Full article

(This article belongs to the Section Food Analytical Methods)

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15 pages, 2205 KiB

Open AccessArticle

Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt

by Shahenda S. Elshafie, Hazem S. Elshafie, Rasha M. El Bayomi, Ippolito Camele and Alaa Eldin M. A. Morshdy

Foods 2022, 11(8), 1159; https://doi.org/10.3390/foods11081159 - 16 Apr 2022

Cited by 10 | Viewed by 2684

Abstract

Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest [...] Read more.

Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest to find out natural substances as possible food-preservatives. The consumers’ preference for food products with natural ingredients prompted food manufacturers to utilize natural-based preservatives in their production. It is worth noting that plant essential oils (EOs) among the natural-based substances have been efficiently used as antimicrobial agents against phyto- and food pathogens. The current study was conducted to evaluate the microbial contamination of three industrial meat products from five governorates in Egypt, identify the predominant bacterial and fungal isolates and determine the antimicrobial efficacy of some EOs (thyme, fennel, anise and marjoram) against the most predominant microbial isolates. A sensory test was also performed to estimate the customer preferences for specific organoleptic aspects of meat products after EOs treatment. Results showed that there is a promising antimicrobial activity of all studied EOs against some microbial isolates in a dose-dependent manner. In particular, thyme EO showed the highest significant antibacterial activity against P.fluorescence and E. coli. Whereas the marjoram EO showed the highest activity against P. aeruginosa. In addition, the sensory test revealed that the treatment with anise and marjoram EOs showed the highest acceptability by the testers and did not show significant differences on the organoleptic properties with respect to control. As overall, the obtained results of the current research are promising and proved feasibility of employing plant EOs as possible preservatives for processed meat products. Full article

(This article belongs to the Special Issue Innovative Research on Food Contaminants)

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23 pages, 3176 KiB

Open AccessArticle

Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese

by João Robalo, Maria Lopes, Olga Cardoso, Ana Sanches Silva and Fernando Ramos

Foods 2022, 11(8), 1158; https://doi.org/10.3390/foods11081158 - 16 Apr 2022

Cited by 19 | Viewed by 4059

Abstract

Fresh cheese composition favors the growth of microorganisms and lipid oxidation, leading to a short shelf life. Whey protein concentrates can be used to produce active films in which green tea (Camellia sinensis L.) extract, rich in bioactive compounds, namely catechins, can [...] Read more.

Fresh cheese composition favors the growth of microorganisms and lipid oxidation, leading to a short shelf life. Whey protein concentrates can be used to produce active films in which green tea (Camellia sinensis L.) extract, rich in bioactive compounds, namely catechins, can be incorporated. Thus, the main objective of this study was to evaluate the efficacy of an edible active film, incorporated with green tea extract, to preserve goat and mixture (goat and sheep) fresh cheeses. Our results demonstrated that Portuguese green teas (antioxidant activity coefficient—AAC = 746.7) had superior antioxidant capacity to that of the evaluated Asian green tea (AAC = 650). Furthermore, green tea produced from the leaves of the new Portuguese Chá Camélia tea plantation had the highest potential to retain the antioxidant capacity (97.3%). Additionally, solid–liquid extractions led to extracts with higher antioxidant activity (AAC = 1500), but Soxhlet extractions presented higher yield (43%). Furthermore, the active film incorporated with Portuguese green tea extract exhibited a high antioxidant capacity (AAC ≈ 595.4). In addition, the active film effectively delayed the lipid oxidation of the evaluated fresh cheeses (3.2 mg MDA Eq/kg) when compared with the control (4.2 mg MDA Eq/kg). Moreover, the active films effectively inhibited the growth of microorganisms, especially E. coli (1.5 × 10 CFU/g), when compared with the blank (2.2 × 10² CFU/g). This study suggests that the new whey protein film incorporated with Portuguese green tea extract has the potential to be used to extend fresh cheese shelf life. Full article

(This article belongs to the Special Issue Recent Advances in Antioxidant Active Food Packaging)

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16 pages, 1233 KiB

Open AccessArticle

In Vitro Anti-Inflammatory Activity of Peptides Obtained by Tryptic Shaving of Surface Proteins of Streptococcus thermophilus LMD-9

by Rania Allouche, Zeeshan Hafeez, Florent Papier, Annie Dary-Mourot, Magali Genay and Laurent Miclo

Foods 2022, 11(8), 1157; https://doi.org/10.3390/foods11081157 - 16 Apr 2022

Cited by 9 | Viewed by 3254

Abstract

Streptococcus thermophilus, a lactic acid bacterium widely used in the dairy industry, is consumed regularly by a significant proportion of the population. Some strains show in vitro anti-inflammatory activity which is not fully understood. We hypothesized that peptides released from the surface [...] Read more.

Streptococcus thermophilus, a lactic acid bacterium widely used in the dairy industry, is consumed regularly by a significant proportion of the population. Some strains show in vitro anti-inflammatory activity which is not fully understood. We hypothesized that peptides released from the surface proteins of this bacterium during digestion could be implied in this activity. Consequently, we prepared a peptide hydrolysate by shaving and hydrolysis of surface proteins using trypsin, and the origin of peptides was checked by liquid chromatography–tandem mass spectrometry (LC-MS/MS) analysis. Most of the identified peptides originated from bacterial cell surface proteins. The anti-inflammatory activity of peptide hydrolysate was investigated under inflammatory conditions in two cell models. Peptide hydrolysate significantly decreased secretion of pro-inflammatory cytokine IL-8 in lipopolysaccharide (LPS)-stimulated human colon epithelial HT-29 cells. It also reduced the production of pro-inflammatory cytokines IL-8, IL-1β and the protein expression levels of Pro-IL-1β and COX-2 in LPS-stimulated THP-1 macrophages. The results showed that peptides released from bacterial surface proteins by a pancreatic protease could therefore participate in an anti-inflammatory activity of S. thermophilus LMD-9 and could prevent low-grade inflammation. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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19 pages, 4660 KiB

Open AccessArticle

Identification of Moldy Peanuts under Different Varieties and Moisture Content Using Hyperspectral Imaging and Data Augmentation Technologies

by Ziwei Liu, Jinbao Jiang, Mengquan Li, Deshuai Yuan, Cheng Nie, Yilin Sun and Peng Zheng

Foods 2022, 11(8), 1156; https://doi.org/10.3390/foods11081156 - 16 Apr 2022

Cited by 8 | Viewed by 2971

Abstract

Aflatoxins in moldy peanuts are seriously toxic to humans. These kernels need to be screened in the production process. Hyperspectral imaging techniques can be used to identify moldy peanuts. However, the changes in spectral information and texture information caused by the difference in [...] Read more.

Aflatoxins in moldy peanuts are seriously toxic to humans. These kernels need to be screened in the production process. Hyperspectral imaging techniques can be used to identify moldy peanuts. However, the changes in spectral information and texture information caused by the difference in moisture content in peanuts will affect the identification accuracy. To reduce and eliminate the influence of this factor, a data augmentation method based on interpolation was proposed to improve the generalization ability and robustness of the model. Firstly, the near-infrared hyperspectral images of 5 varieties, 4 classes, and 3 moisture content gradients with 39,119 kernels were collected. Then, the data augmentation method called the difference of spectral mean (DSM) was constructed. K-nearest neighbors (KNN), support vector machines (SVM), and MobileViT-xs models were used to verify the effectiveness of the data augmentation method on data with two gradients and three gradients. The experimental results show that the data augmentation can effectively reduce the influence of the difference in moisture content on the model identification accuracy. The DSM method has the highest accuracy improvement in 5 varieties of peanut datasets. In particular, the accuracy of KNN, SVM, and MobileViT-xs using the data of two gradients was improved by 3.55%, 4.42%, and 5.9%, respectively. Furthermore, this study provides a new method for improving the identification accuracy of moldy peanuts and also provides a reference basis for the screening of related foods such as corn, orange, and mango. Full article

(This article belongs to the Section Food Analytical Methods)

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15 pages, 3274 KiB

Open AccessArticle

An Immuno-Separated Assay for Ochratoxin Detection Coupled with a Nano-Affinity Cleaning-Up for LC-Confirmation

by Jie-Biao Guo, Jin-Sheng Cheng, Tai-Long Wei, Fan-Min Wu, Gui-Hong Tang and Qing-Hua He

Foods 2022, 11(8), 1155; https://doi.org/10.3390/foods11081155 - 15 Apr 2022

Cited by 1 | Viewed by 2188

Abstract

An immuno-separated assay for ochratoxin A detection coupled with a nano-affinity cleaning up for LC-confirmation was developed. Firstly, ochratoxin A was modified to quantum dot beads for immuno-fluorescent reporters. Secondly, Fe₃O₄ magnetic nanoparticles were conjugated with protein G for immuno-magnetic [...] Read more.

An immuno-separated assay for ochratoxin A detection coupled with a nano-affinity cleaning up for LC-confirmation was developed. Firstly, ochratoxin A was modified to quantum dot beads for immuno-fluorescent reporters. Secondly, Fe₃O₄ magnetic nanoparticles were conjugated with protein G for immuno-magnetic adsorbents. The immuno-separation of fluorescent reporters by magnetic adsorbents could be completed by ochratoxin A, so the fluorescent reporters released from the immune complex indicate a linear correlation with the concentration of ochratoxin A. Furthermore, the immuno-separated ochratoxin A can be eluted from magnetic adsorbent for LC-conformation. The optimized assay showed results as follows: the quantitative range of the immuno-separated assay was 0.03–100 ng mL⁻¹ of ochratoxin A. The recoveries for spiked samples ranged from 78.2% to 91.4%, with the relative standard deviation (RSD) being 11.9%~15.3%. Statistical analysis indicated no significant difference between the HPLC-FLD results based on commercial affinity column and by nano-affinity cleaning up. Full article

(This article belongs to the Topic Future Food Analysis and Detection)

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17 pages, 2164 KiB

Open AccessReview

Quality Multiverse of Beef and Pork Meat in a Single Score

by Sara Rajic, Stefan Simunovic, Vesna Djordjevic, Mladen Raseta, Igor Tomasevic and Ilija Djekic

Foods 2022, 11(8), 1154; https://doi.org/10.3390/foods11081154 - 15 Apr 2022

Cited by 10 | Viewed by 4245

Abstract

The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing [...] Read more.

The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the “Meat quality index”. It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer’s preferences aspect of fresh meat. Full article

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29 pages, 6962 KiB

Open AccessEditor’s ChoiceArticle

Relandscaping the Gut Microbiota with a Whole Food: Dose–Response Effects to Common Bean

by Tymofiy Lutsiv, John N. McGinley, Elizabeth S. Neil-McDonald, Tiffany L. Weir, Michelle T. Foster and Henry J. Thompson

Foods 2022, 11(8), 1153; https://doi.org/10.3390/foods11081153 - 15 Apr 2022

Cited by 12 | Viewed by 4254

Abstract

Underconsumption of dietary fiber and the milieu of chemicals with which it is associated is a health concern linked to the increasing global burden of chronic diseases. The benefits of fiber are partially attributed to modulation of the gut microbiota, whose composition and [...] Read more.

Underconsumption of dietary fiber and the milieu of chemicals with which it is associated is a health concern linked to the increasing global burden of chronic diseases. The benefits of fiber are partially attributed to modulation of the gut microbiota, whose composition and function depend on the amount and quality of microbiota-accessible substrates in the diet. However, not all types of fiber are equally accessible to the gut microbiota. Phaseolus vulgaris L., or common bean, is a food type rich in fiber as well as other prebiotics posing a great potential to positively impact diet-microbiota-host interactions. To elucidate the magnitude of bean’s effects on the gut microbiota, increasing doses of common bean were administered in macronutrient-matched diet formulations. The microbial communities in the ceca of female and male mice were evaluated via 16S rRNA gene sequencing. As the bean dose increased, the Bacillota:Bacteroidota ratio (formerly referred to as the Firmicutes:Bacteroidetes ratio) was reduced and α-diversity decreased, whereas the community composition was distinctly different between the diet groups according to β-diversity. These effects were more pronounced in female mice compared to male mice. Compositional analyses identified a dose-responsive bean-induced shift in microbial composition. With an increasing bean dose, Rikenellaceae, Bacteroides, and RF39, which are associated with health benefits, were enhanced. More taxa, however, were suppressed, among which were Allobaculum, Oscillospira, Dorea, and Ruminococcus, which are predominantly associated with chronic disease risk. Investigation of the origins of the dose dependent and biological sex differences in response to common bean consumption may provide insights into bean-gut microbiota-host interactions important to developing food-based precision approaches to chronic disease prevention and control. Full article

(This article belongs to the Section Food Nutrition)

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42 pages, 17433 KiB

Open AccessEditor’s ChoiceReview

A Comprehensive Survey of Phenolic Constituents Reported in Monofloral Honeys around the Globe

by Ivan Lozada Lawag, Lee-Yong Lim, Ranee Joshi, Katherine A. Hammer and Cornelia Locher

Foods 2022, 11(8), 1152; https://doi.org/10.3390/foods11081152 - 15 Apr 2022

Cited by 21 | Viewed by 5812

Abstract

The aim of this review is to provide a comprehensive overview of the large variety of phenolic compounds that have to date been identified in a wide range of monofloral honeys found globally. The collated information is structured along several themes, including the [...] Read more.

The aim of this review is to provide a comprehensive overview of the large variety of phenolic compounds that have to date been identified in a wide range of monofloral honeys found globally. The collated information is structured along several themes, including the botanical family and genus of the monofloral honeys for which phenolic constituents have been reported, the chemical classes the phenolic compounds can be attributed to, and the analytical method employed in compound determination as well as countries with a particular research focus on phenolic honey constituents. This review covers 130 research papers that detail the phenolic constituents of a total of 556 monofloral honeys. Based on the findings of this review, it can be concluded that most of these honeys belong to the Myrtaceae and Fabaceae families and that Robinia (Robinia pseudoacacia, Fabaceae), Manuka (Leptospermum scoparium, Myrtaceae), and Chestnut (Castanea sp., Fagaceae) honeys are to date the most studied honeys for phenolic compound determination. China, Italy, and Turkey are the major honey phenolic research hubs. To date, 161 individual phenolic compounds belonging to five major compound groups have been reported, with caffeic acid, gallic acid, ferulic acid and quercetin being the most widely reported among them. HPLC with photodiode array detection appears to be the most popular method for chemical structure identification. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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16 pages, 4543 KiB

Open AccessArticle

Longitudinal Verification of Post-Nuclear Accident Food Regulations in Japan Focusing on Wild Vegetables

by Minoru Osanai, Tomuhiro Noro, Shonosuke Kimura, Kohsei Kudo, Shota Hosokawa, Megumi Tsushima, Ryoko Tsuchiya, Kazuki Iwaoka, Ichiro Yamaguchi and Yoko Saito

Foods 2022, 11(8), 1151; https://doi.org/10.3390/foods11081151 - 15 Apr 2022

Cited by 1 | Viewed by 2336

Abstract

Focusing on the importance of wild vegetables for local residents, this study aims to validate the effects of food regulations under the current criteria (e.g., 100 Bq/kg for general foods) established approximately a year after the Fukushima Dai-ichi Nuclear Power Plant accident. Over [...] Read more.

Focusing on the importance of wild vegetables for local residents, this study aims to validate the effects of food regulations under the current criteria (e.g., 100 Bq/kg for general foods) established approximately a year after the Fukushima Dai-ichi Nuclear Power Plant accident. Over 2,500,000 monitoring tests were performed under the criteria until fiscal year (FY) 2020. We estimated changes in internal exposure dose using test results. The effective dose was estimated using the radioactive concentration randomly sampled from the results, food intake, and dose conversion factor. As a new attempt, dose estimation reflecting the intake of wild vegetables that may have irreplaceable value for local residents was conducted. The median, 95th, and 99th percentile of the estimated dose without reflecting the wild vegetables’ intake were 0.0485, 0.183, and 10.6 mSv/year, respectively, in the estimation with all test results (no regulation) and 0.0431, 0.0786, and 0.236 mSv/year, respectively, in the estimation with results within the standard limits (regulated) in FY2012. These doses decreased with time. Although estimated doses with or without the reflection of wild vegetables’ intake were similar, estimation that is more plausible is possible, particularly for a high percentile, by reflecting the wild vegetables’ intake. Radiation doses (regulated) were significantly less than 1 mSv/year in different FYs. In Japan, food regulation measures benefit food safety. Full article

(This article belongs to the Section Food Quality and Safety)

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14 pages, 322 KiB

Open AccessArticle

Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used

by Justyna Belcar, Jan Buczek, Ireneusz Kapusta and Józef Gorzelany

Foods 2022, 11(8), 1150; https://doi.org/10.3390/foods11081150 - 15 Apr 2022

Cited by 13 | Viewed by 2726

Abstract

Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can [...] Read more.

Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can positively affect the quality of the beverage produced. The purpose of the study was to brew Witbier-style beers made from four cultivars of winter wheat, with a 50% share of unmalted wheat and barley malt as well as Witbier-style beers made from four wheat cultivars, where 25% of unmalted wheat was replaced with wheat malt. Physicochemical and sensory analyzes showed mild differences in the quality of the beer products, more specifically higher alcohol content (by 11.33%) were found in beers made without the addition of wheat malt, while higher sensory attractiveness and 17.13% higher total polyphenol content were identified in beers enhanced with wheat malt. Phenolic compounds were identified using UPLC-PDA-MS/MS. The highest flavanol content, including kaempferol 3-O-rhamnoside-7-O-pentoside, was found in beers produced using wheat grains of the ‘Elixer’ cultivar, whether or not wheat malt was added; the values were 1.31 mg/L in E50 beer, and 1.39 mg/L in E25 beer. The same beer samples with the highest antioxidant and antiradical activity were found (in E25 beer, 2.35 mmol TE/L, and in E50 beer, 2.12 mmol Fe^2+/L). The present findings show that the investigated wheat cultivars may be used in beer production, whereas replacing part of unmalted wheat with wheat malt can improve the sensory profile of the beer produced. Full article

(This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains II)

18 pages, 925 KiB

Open AccessArticle

Screening of Mycotoxigenic Fungi in Barley and Barley Malt (Hordeum vulgare L.) Using Real-Time PCR—A Comparison between Molecular Diagnostic and Culture Technique

by Marina Bretträger, Thomas Becker and Martina Gastl

Foods 2022, 11(8), 1149; https://doi.org/10.3390/foods11081149 - 15 Apr 2022

Cited by 7 | Viewed by 3119

Abstract

Filamentous fungi have a crucial impact on the food safety and technological quality of malting barley. Commonly used techniques for the detection of seed-borne fungi are based on cultivation and identification by morphological criteria. In contrast, this study established a quantitative real-time polymerase [...] Read more.

Filamentous fungi have a crucial impact on the food safety and technological quality of malting barley. Commonly used techniques for the detection of seed-borne fungi are based on cultivation and identification by morphological criteria. In contrast, this study established a quantitative real-time polymerase chain reaction (PCR) assay based on SYBR green technology for the detection and quantification of black fungal species (Alternaria spp., Epicoccum nigrum, Cladosporium cladosporioides, Penicillium verrucosum and Aspergillus niger) on brewing barley and compares it with the traditional cultivation technique and visual assessment. To screen the fungal spectrum over different barley varieties and harvest years, naturally infected samples of malting barley and corresponding malts (Hordeum vulgare L.) were analyzed over four consecutive years (2018–2021), grown under different climatic conditions in Germany. Alternaria and Cladosporium spp. DNA were present in all examined barley samples, even without visible contamination. In contrast, detection via culture-based methods does not reliably cover all species. Molecular analysis showed that there was less fungal biomass after malting, by 58.57% in the case of A. alternata, by 28.27% for Cladosporium spp. and by 12.79% for Epicoccum nigrum. Correlation analysis showed no causal relationship between fungal DNA and the number of black kernels. The qPCR provides a highly sensitive and time-saving screening method for detecting latent fungal infections in brewing grains to identify batches that are potentially highly contaminated with toxigenic fungi. Full article

(This article belongs to the Special Issue Mycotoxins in Cereals and Cereal Products: Occurrence, Toxicity and Detoxification)

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11 pages, 1207 KiB

Open AccessArticle

Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR

by Ozan Tas, Ulku Ertugrul, Leonid Grunin and Mecit Halil Oztop

Foods 2022, 11(8), 1148; https://doi.org/10.3390/foods11081148 - 15 Apr 2022

Cited by 10 | Viewed by 3893

Abstract

The hydration behavior of sugars varies from each other and examining the underlying mechanism is challenging. In this study, the hydration behavior of glucose, fructose, allulose (aka rare sugar), and sucrose have been explored using different Time Domain Nuclear Magnetic Resonance (TD-NMR) approaches [...] Read more.

The hydration behavior of sugars varies from each other and examining the underlying mechanism is challenging. In this study, the hydration behavior of glucose, fructose, allulose (aka rare sugar), and sucrose have been explored using different Time Domain Nuclear Magnetic Resonance (TD-NMR) approaches (relaxation times, self-diffusion, and Magic Sandwich Echo (MSE)). For that purpose, the effects of different sugar concentrations (2.5%, 5%, 10%, 15%, 20%, 30%, and 40%) (w/v) and hydration at different times for 1 day were investigated by T₂ relaxation times and self-diffusion coefficients. Crystallinity values of the solid and hydrated sugars were also determined with MSE. Change in T₂ relaxation times with concentration showed that the fastest binding with water (parallel with the shortest T₂ values) was observed for sucrose for all concentrations followed by glucose, fructose, and allulose. Furthermore, dependency of T₂ relaxation times with hydration time showed that sucrose was the fastest in binding with water followed by glucose, fructose, and allulose. The study showed that allulose, one of the most famous rare sugars that is known to be a natural low-calorie sugar alternative, had the lowest interaction with water than the other sugars. TD-NMR was suggested as a practical, quick, and accurate technique to determine the hydration behavior of sugars. Full article

(This article belongs to the Special Issue NMR Applications in Food Analysis)

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17 pages, 8681 KiB

Open AccessArticle

Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage

by Zudi Li, Wenting Zhao, Yue Ma, Hao Liang, Dan Wang and Xiaoyan Zhao

Foods 2022, 11(8), 1147; https://doi.org/10.3390/foods11081147 - 15 Apr 2022

Cited by 14 | Viewed by 3046

Abstract

To reveal the potential relationship between the bacterial community and quality attributes of vacuum-packaged peeled potatoes, the bacterial community dynamics, visual quality, organic acids, flavor and volatile organic compounds (VOCs) during 12 days of storage under 10 °C were studied, and a correlation [...] Read more.

To reveal the potential relationship between the bacterial community and quality attributes of vacuum-packaged peeled potatoes, the bacterial community dynamics, visual quality, organic acids, flavor and volatile organic compounds (VOCs) during 12 days of storage under 10 °C were studied, and a correlation analysis was performed between the bacterial community and VOCs. During the whole storage, the dominant bacteria changed from Ralstonia, Pseudomonas, Pantoea and Comamonas to Clostridia, Clostridium, Lacrimispora, Lactococcus and Leuconostoc. The visual quality and hardness deteriorated significantly on day 12; meanwhile, lactic and acetic acid content accumulated to 0.79 and 4.87 mg/g FW, respectively. Potatoes’ flavor deteriorated severely after 8 days, as evidenced by results of an electronic nose (e-nose). A total of 37 VOCs were detected, and the total content showed an increasing trend from 2164.85 to 10658.68 μg/kg during the whole storage. A correlation analysis showed that Enterobacteriaceae, Erwinia, Lacrimispora, Lactococcus, Serratia, Pantoea, Clostridium, Flavobacterium and Clostridia were positively correlated with the biosynthesis of VOCs. In addition, 10 spoilage markers were screened according to a variable importance in projection (VIP) ≥ 1. Ethanol, which was the most abundant spoilage marker, was significantly related to Enterobacteriaceae, Erwinia, Lacrimispora and Lactococcus. The results of this study have great practical significance for prolonging the shelf life of fresh-cut agricultural produce. Full article

(This article belongs to the Special Issue Sustainable Processing for High-Quality Fruit and Vegetable Products)

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17 pages, 2403 KiB

Open AccessArticle

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

by Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, Isabelle Souchon and Pascal Bonnarme

Foods 2022, 11(8), 1146; https://doi.org/10.3390/foods11081146 - 15 Apr 2022

Cited by 7 | Viewed by 2474

Abstract

Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) [...] Read more.

Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) on the perception of pea protein-based gels, giving possible keys to better understand the origin of sensory perception (e.g., beany, bitter). Two types of pea gels, containing (i) 100% pea proteins and (ii) 50% pea proteins/50% milk proteins, were fermented with three different SMC. Major species developing in both types of gels were Geotrichum candidum, Lactococcus lactis, and Lactobacillus rhamnosus. In pea gels, sensory analyses revealed that bitterness increased after fermentation, which could be due to hydrophobic amino acids resulting from protein hydrolysis, but also decreased pea note intensity in pea gels. In mixed gels, pea perception was similar whatever the SMC, whereas cheesy perception increased. Olfactometry experiments revealed that some specific “green” aroma compounds, responsible for green off-note, were suppressed/reduced by fermentation. The data presented investigated to which extent the design of SMC, together with gels composition (pea gels versus mixed gels), could modulate sensorial perception and drive consumer acceptability. Full article

(This article belongs to the Special Issue Fermentation of Alternative Protein Sources in the Design of Novel Foods)

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17 pages, 1673 KiB

Open AccessArticle

Consumer Preference for Nutritionally Fortified Eggs and Impact of Health Benefit Information

by Yixing Tian, Hong Zhu, Lei Zhang and Honghua Chen

Foods 2022, 11(8), 1145; https://doi.org/10.3390/foods11081145 - 15 Apr 2022

Cited by 11 | Viewed by 3839

Abstract

The potential contribution of nutritionally fortified foods to the improvement of public health has been recognized internationally; however, the extent of people’s preferences for functional foods and the influence of information intervention on consumers’ acceptance and selection of nutritious foods have not been [...] Read more.

The potential contribution of nutritionally fortified foods to the improvement of public health has been recognized internationally; however, the extent of people’s preferences for functional foods and the influence of information intervention on consumers’ acceptance and selection of nutritious foods have not been comprehensively studied in China. The main purposes of this study are to assess Chinese consumers’ perceptions towards nutritionally fortified eggs and to explore the ways in which information about the health benefits and the international market status quo of functional eggs impacts Chinese consumers’ preferences and their willingness to pay (WTP) for nutritional fortification. Discrete choice experiments were used to elicit the preferences of 740 egg consumers from four cities in China, and a mixed logit model subsequently utilized to interpret the results. It was found that the provision of comprehensive information regarding the health benefits of trace elements and unsaturated fatty acids, as well as insight into the current market status quo, significantly improved participants’ preferences and their WTP for functional eggs. Furthermore, the heterogeneous effects of demographic and sociocultural factors on consumers’ treatment of this information were explored. It was found that the study participants with children and those with prior purchase experience exhibited a relatively stronger response to the information, while those who had expressed trust in the human health benefits of the nutritional content of functional eggs were not as sensitive as expected to the additional information. Therefore, if the government and enterprises design appropriate information treatment and nudging methods according to the current consumption characteristics of nutritionally fortified eggs, this will help to improve consumers’ purchase confidence in the health efficacy of functional food and play a positive role in promoting people’s healthy food consumption. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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