Foods

12 pages, 628 KiB

Open AccessArticle

Level of Adoption of Hygiene Practices in Small-Scale Dairy Plants in Serbia

by Ilija Djekić, Nada Smigic, Zorana Miloradovic, Biljana Aleksic, Marijana Maslovarić, Rade Jovanović, Nataša Tolimir, Predrag Pudja and Jelena Miocinovic

Foods 2024, 13(15), 2470; https://doi.org/10.3390/foods13152470 - 5 Aug 2024

Viewed by 1071

Abstract

The main aim of this study was to analyze hygiene practices in small-scale dairy plants (SSDPs) in Serbia. A total of 60 plants were included in the research. A survey questionnaire used for SSDPs was designed to obtain the main information about hygiene [...] Read more.

The main aim of this study was to analyze hygiene practices in small-scale dairy plants (SSDPs) in Serbia. A total of 60 plants were included in the research. A survey questionnaire used for SSDPs was designed to obtain the main information about hygiene practices they perform, as well as the data about the SSDPs, their production portfolio, and improvement plans. For the purpose of this study, a good hygiene practice score (GHPS) was calculated showing that the average score is 75%, spanning from 71.4% to 80.3% depending on the type of dairy plant. This study showed that the biggest challenges for small-scale dairy plants are associated with adequate labeling and external analysis of their dairy products, followed by record keeping and use of appropriate food contact materials. As expected, registered and approved SSDPs had higher GHPS scores and more information on their labels than those still in the approval or registration process. This study confirms the need for supporting this type of dairy producer to improve two main pillars of their business—the infrastructure for where they produce dairy products and awareness/knowledge of food safety legislative requirements. At the same time, approved processors are significantly underutilizing their processing capacity, which implies the need for both policy change consideration and educational initiatives. The policy changes should aim to align regulations with small-scale dairy processing realities. Full article

(This article belongs to the Section Dairy)

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22 pages, 1649 KiB

Open AccessArticle

The Contribution of Trichoderma viride and Metallothioneins in Enhancing the Seed Quality of Avena sativa L. in Cd-Contaminated Soil

by Wiktoria Konieczna, Sena Turkan, Marzena Warchoł, Edyta Skrzypek, Grażyna B. Dąbrowska and Agnieszka Mierek-Adamska

Foods 2024, 13(15), 2469; https://doi.org/10.3390/foods13152469 - 5 Aug 2024

Viewed by 1390

Abstract

Pollution of arable land with heavy metals is a worldwide problem. Cadmium (Cd) is a toxic metal that poses a severe threat to humans’ and animals’ health and lives. Plants can easily absorb Cd from the soil, and plant-based food is the main [...] Read more.

Pollution of arable land with heavy metals is a worldwide problem. Cadmium (Cd) is a toxic metal that poses a severe threat to humans’ and animals’ health and lives. Plants can easily absorb Cd from the soil, and plant-based food is the main means of exposure to this hazardous element for humans and animals. Phytoremediation is a promising plant-based approach to removing heavy metals from the soil, and plant growth-promoting micro-organisms such as the fungi Trichoderma can enhance the ability of plants to accumulate metals. Inoculation of Avena sativa L. (oat) with Trichoderma viride enhances germination and seedling growth in the presence of Cd and, in this study, the growth of 6-month-old oat plants in Cd-contaminated soil was not increased by inoculation with T. viride, but a 1.7-fold increase in yield was observed. The content of Cd in oat shoots depended on the Cd content in the soil. Still, it was unaffected by the inoculation with T. viride. A. sativa metallothioneins (AsMTs) participate in plant–fungi interaction, however, their role in this study depended on MT type and Cd concentration. The inoculation of A. sativa with T. viride could be a promising approach to obtaining a high yield in Cd-contaminated soil without increasing the Cd content in the plant. Full article

(This article belongs to the Section Plant Foods)

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17 pages, 5890 KiB

Open AccessArticle

Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine

by Zicheng Yi, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang and Qian Ge

Foods 2024, 13(15), 2468; https://doi.org/10.3390/foods13152468 - 5 Aug 2024

Cited by 1 | Viewed by 1200

Abstract

This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of polyphenols and volatile aromatic compounds were compared before and after [...] Read more.

This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of polyphenols and volatile aromatic compounds were compared before and after HHP treatment; the results indicated that HHP treatment at 300 MPa for 20 min significantly increased the total polyphenol content to 369.70 mg/L, a rise of 35.82%. The contents of key polyphenols, such as resveratrol and protocatechuic acid, were significantly enhanced. Furthermore, while the total content of volatile aromatic compounds did not change significantly under this condition compared to the untreated samples, the concentration of ester compounds significantly increased to 1.81 times that of the untreated group, thereby enriching the floral and fruity aromas of the wine and effectively improving its aromatic profile and sensory quality. Principal component analysis (PCA) further validated the positive impact of HHP treatment on the flavor characteristics of Marselan red wine. These findings provide technical support for the use of HHP in improving wine quality. Full article

(This article belongs to the Special Issue The Past, Present and Future of the Fruit Wine Industry)

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17 pages, 1903 KiB

Open AccessArticle

Protective Effects of an Octapeptide Identified from Riceberry™ (Oryza sativa) Protein Hydrolysate on Oxidative and Endoplasmic Reticulum (ER) Stress in L929 Cells

by Sucheewin Krobthong, Theeranuch Jaroenchuensiri, Yodying Yingchutrakul, Pichayapa Sukmak, Wonnop Visessanguan, Pawin Pongkorpsakol, Tatpong Tulyananda and Chanat Aonbangkhen

Foods 2024, 13(15), 2467; https://doi.org/10.3390/foods13152467 - 5 Aug 2024

Viewed by 1771

Abstract

Reactive oxygen species (ROS) play a critical role in oxidative stress and cellular damage, underscoring the importance of identifying potent antioxidants. This research focuses on the antioxidant capabilities of Riceberry™-derived peptides and their protective effects against oxidative and endoplasmic reticulum (ER) stress in [...] Read more.

Reactive oxygen species (ROS) play a critical role in oxidative stress and cellular damage, underscoring the importance of identifying potent antioxidants. This research focuses on the antioxidant capabilities of Riceberry™-derived peptides and their protective effects against oxidative and endoplasmic reticulum (ER) stress in L929 cells. By simulating human digestion, Riceberry™ protein hydrolysate was generated, from which antioxidant peptides were isolated using OFFGEL electrophoresis and LC-MS/MS. Notably, an octapeptide (VPAGVAHW) from the hydrolysate demonstrated significant antioxidant activity, particularly against oxidative stress induced by iodoacetic acid (IAA) or hydrogen peroxide (H₂O₂) and ER stress caused by tunicamycin (TM) in L929 cells. This peptide’s effectiveness was evident in its dose-dependent ability to enhance cell viability and mitigate stress effects, although its efficiency varied with the stress inducer. Our study suggests that Riceberry™-derived peptides could serve as a promising natural antioxidant with potential benefits for health promotion and applications in the food industry, offering an environmentally friendly alternative to synthetic antioxidants. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health)

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2 pages, 326 KiB

Open AccessCorrection

Correction: Liu et al. Glucoraphanin Accumulation via Glucoraphanin Synthesis Promotion during Broccoli Germination. Foods 2024, 13, 41

by Guangmin Liu, Hongju He, Pengjie Wang, Xirui Zhao and Fazheng Ren

Foods 2024, 13(15), 2466; https://doi.org/10.3390/foods13152466 - 5 Aug 2024

Viewed by 668

Abstract

In the original publication [...] Full article

19 pages, 5583 KiB

Open AccessEditor’s ChoiceArticle

Antibacterial Activity of Ethanol Extract from Australian Finger Lime

by Ruimin Zhang, Zhengyan Fan, Congyi Zhu, Yongjing Huang, Pingzhi Wu and Jiwu Zeng

Foods 2024, 13(15), 2465; https://doi.org/10.3390/foods13152465 - 5 Aug 2024

Viewed by 1925

Abstract

Australian finger lime (Citrus australasica L.) has become increasingly popular due to its potent antioxidant capacity and health-promoting benefits. This study aimed to determine the chemical composition, antibacterial characteristics, and mechanism of finger lime extract. The finger lime extracts were obtained from [...] Read more.

Australian finger lime (Citrus australasica L.) has become increasingly popular due to its potent antioxidant capacity and health-promoting benefits. This study aimed to determine the chemical composition, antibacterial characteristics, and mechanism of finger lime extract. The finger lime extracts were obtained from the fruit of the Australian finger lime by the ethanol extraction method. The antibacterial activity of the extract was examined by detecting the minimum inhibitory concentration (MIC) for two Gram-positive and four Gram-negative bacterial strains in vitro, as well as by assessing variations in the number of bacteria for Candidatus Liberibacter asiaticus (CLas) in vivo. GC-MS analysis was used to identify the antibacterial compounds of the extract. The antibacterial mechanisms were investigated by assessing cell permeability and membrane integrity, and the bacterial morphology was examined using scanning electron microscopy. The extract demonstrated significant antibacterial activity against Staphylococcus aureus, Bacillus subtilis, and Gram-negative bacterial species, such as Escherichia coli, Agrobacterium tumefaciens, Xanthomonas campestris, Xanthomonas citri, and CLas. Among the six strains evaluated in vitro, B. subtilis showed the highest susceptibility to the antimicrobial effects of finger lime extract. The minimum inhibitory concentration (MIC) of the extract against the tested microorganisms varied between 500 and 1000 μg/mL. In addition, the extract was proven effective in suppressing CLas in vivo, as indicated by the lower CLas titers in the treated leaves compared to the control. A total of 360 compounds, including carbohydrates (31.159%), organic acid (30.909%), alcohols (13.380%), polyphenols (5.660%), esters (3.796%), and alkaloids (0.612%), were identified in the extract. We predicted that the primary bioactive compounds responsible for the antibacterial effects of the extract were quinic acid and other polyphenols, as well as alkaloids. The morphology of the tested microbes was altered and damaged, leading to lysis of the cell wall, cell content leakage, and cell death. Based on the results, ethanol extracts from finger lime may be a fitting substitute for synthetic bactericides in food and plant protection. Full article

(This article belongs to the Section Food Microbiology)

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20 pages, 4941 KiB

Open AccessEditor’s ChoiceArticle

Liver-_targeted Nanoparticles Loaded with Cannabidiol Based on Redox Response for Effective Alleviation of Acute Liver Injury

by Xuan Zhang, Xiangzhou Yi, Xia Gao, Yongcheng Li and Xuanri Shen

Foods 2024, 13(15), 2464; https://doi.org/10.3390/foods13152464 - 4 Aug 2024

Cited by 1 | Viewed by 1544

Abstract

The purpose of this work was to construct liver-_targeted nanoparticles based on the redox response to effectively deliver cannabidiol (CBD) for the prevention of acute liver injury (ALI). CBD-loaded nanoparticles (CBD NPs) with a particle size of 126.5 ± 1.56 nm were prepared [...] Read more.

The purpose of this work was to construct liver-_targeted nanoparticles based on the redox response to effectively deliver cannabidiol (CBD) for the prevention of acute liver injury (ALI). CBD-loaded nanoparticles (CBD NPs) with a particle size of 126.5 ± 1.56 nm were prepared using the polymer DA-PP-LA obtained by grafting pullulan polysaccharide with deoxycholic acid (DA) and α-lipoic acid (α-LA). CBD NPs showed typical redox-response release behavior. Interestingly, CBD NPs exhibited admirable liver _targeting ability, significantly accumulated in the liver, and effectively promoted the internalization of CBD in liver cells, thus effectively reducing the H₂O₂-induced oxidative damage of HepG2 cells and avoiding apoptosis. More importantly, CBD NPs effectively prevented CCl₄-induced ALI by protecting liver function, ameliorating oxidative stress levels, inhibiting the production of inflammatory factors, and protecting the liver from histological damage. This study provides a promising strategy for achieving _targeted delivery of CBD NPs in the liver, thereby effectively preventing ALI. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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17 pages, 2072 KiB

Open AccessArticle

Antioxidant and Anti-Atherosclerosis Activities of Hydrolyzed Jellyfish Collagen and Its Conjugate with Black Jelly Mushroom Extract

by Thunwa Binlateh, Pilaiwanwadee Hutamekalin, Soottawat Benjakul and Lalita Chotphruethipong

Foods 2024, 13(15), 2463; https://doi.org/10.3390/foods13152463 - 4 Aug 2024

Viewed by 1556

Abstract

Atherosclerosis, a noncommunicable disease caused by cholesterol plaque, can cause chronic diseases. The antiplatelet medicines used in its treatment can cause complications. Marine collagen peptides can be used as a natural atherosclerosis remedy. The present study investigated the preparation and characterization of hydrolyzed [...] Read more.

Atherosclerosis, a noncommunicable disease caused by cholesterol plaque, can cause chronic diseases. The antiplatelet medicines used in its treatment can cause complications. Marine collagen peptides can be used as a natural atherosclerosis remedy. The present study investigated the preparation and characterization of hydrolyzed collagen (HC) from jellyfish and its conjugation with black jelly mushroom extract (BJME). Their cytotoxicity and ability to prevent cholesterol-induced endothelial cell injury were also examined. HC was prepared using Alcalase or papain hydrolysis (0.2–0.4 units/g of dry matter (DM)). Higher yield, degree of hydrolysis, and antioxidant activities (AAs) were found in the HC obtained from Alcalase, especially at 0.4 units/g DM (A-0.4), compared to other processes (p < 0.05). Thus, A-0.4 was further conjugated with BJME (1–4%, w/w of HC). The HC-2%BJME conjugate showed the highest surface hydrophobicity and AAs compared to other samples. The FTIR spectra and size distribution also confirmed the conjugation between HC and BJME. When EA.hy926 endothelial cells were treated with HC or HC-2%BJME (25–1000 µg/mL), HC-2%BJME had no cytotoxicity, whereas HC at 1000 µg/mL induced cytotoxicity (p < 0.05). Both samples also exhibited protective ability against cholesterol-induced apoptosis and VE-cadherin downregulation of cells. Therefore, HC and conjugate could be natural agents for preventing atherosclerosis. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients)

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15 pages, 2366 KiB

Open AccessArticle

Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage

by John Hurtado-Murillo, Wendy Franco and Ingrid Contardo

Foods 2024, 13(15), 2462; https://doi.org/10.3390/foods13152462 - 4 Aug 2024

Cited by 3 | Viewed by 1569

Abstract

Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluated based on pH, acidity, Brix degrees, water-holding capacity (WHC), viscosity, [...] Read more.

Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluated based on pH, acidity, Brix degrees, water-holding capacity (WHC), viscosity, and viscoelasticity. At the end of the long-term storage period, the pH, acidity, and WHC remained stable. During the entire storage period, the beverages maintained good bacterial, fungal, and lactic acid bacteria (LAB) counts. Quinoa and chickpea flour ratios of 50% showed a higher viscosity (18 Pa.s) and WHC (65%) during short-term storage (0–30 d), indicating that the presence of chickpea flour had a positive effect on these parameters, possibly because chickpea starch contains higher amounts of amylose and long-branch chain amylopectin, which impacts the retrogradation pattern under acidic and refrigerated conditions. However, at the end of storage (50 days), the same blend had a higher acidity, lower viscosity (0.78 Pa.s), and lower LAB counts (~1 × 10⁸ CFU/mL), indicating that the increase in chickpea flour had an adverse long-term effect on these parameters. These results suggest that although different ratios of plant sources can improve the physical aspects, they need to be incorporated in a balanced manner to avoid negative effects on both short- and long-term storage, owing to the incorporation of different types of starches and proteins affecting the stability of the system. Full article

(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages)

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21 pages, 6073 KiB

Open AccessArticle

Influence of the Culture Conditions on Camellia sinensis Cell Cultures

by Pilar Esteban-Campos, Pilar Vela, Raquel Rodríguez-Solana, José Ignacio López-Sánchez, Carmen Salinero and Efrén Pérez-Santín

Foods 2024, 13(15), 2461; https://doi.org/10.3390/foods13152461 - 4 Aug 2024

Cited by 1 | Viewed by 1777

Abstract

Since the last century, it has been shown that dedifferentiated cells of Camellia sinensis can produce catechins and other secondary metabolites under in vitro conditions, with potential applications in the cosmetic, pharmaceutical and food industries. In this work, cell suspension cultures of a [...] Read more.

Since the last century, it has been shown that dedifferentiated cells of Camellia sinensis can produce catechins and other secondary metabolites under in vitro conditions, with potential applications in the cosmetic, pharmaceutical and food industries. In this work, cell suspension cultures of a C. sinensis cell line (LSC-5Y) were established in a liquid medium in order to optimize the biomass productivity, catechin monomer (GC, EGC, C, EC, CG, and ECG) and alkaloid (TB and CAF) productivity. The following factors were evaluated: concentration of growth regulators (BA and IBA), inoculum size, age of the cell line, light exposure, and effect of biotic elicitors (MeJA and extracts of Ciborinia camelliae). GC, EGC, and ECG increased approximately 1.80-fold when the auxin IBA concentration was increased from 0.1 to 2.0 mg/L. In addition, better productivity of EGC, C, EC, and CAF was achieved by using inoculum densities between 50 and 100 g/L. Although lower inoculum densities (25 g/L) showed a higher growth rate (0.20 d⁻¹), the use of inoculum densities higher than 25 g/L favors a 2–4-fold increase in total catechin (TC) productivity, with maximum productivity being reached after 21 days of culture. However, the cell line showed instability in TC productivity: in the short term (in three successive subcultures), the coefficient of variation was 32.80%, and catechin production capacity was 2.5 years with maximum productivity at 0.5 years. Finally, it was observed that ethanol, used as an elicitor solvent, has a strong elicitor effect capable of increasing the accumulation of catechins up to 5.24 times compared to the treatment without an elicitor. Full article

(This article belongs to the Special Issue Tea Technology and Resource Utilization)

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14 pages, 9985 KiB

Open AccessArticle

Gastrodin Alleviates DSS-Induced Colitis in Mice through Strengthening Intestinal Barrier and Modulating Gut Microbiota

by Jiahui Li, Jinhui Jia, Yue Teng, Chunyuan Xie, Chunwei Li, Beiwei Zhu and Xiaodong Xia

Foods 2024, 13(15), 2460; https://doi.org/10.3390/foods13152460 - 3 Aug 2024

Cited by 1 | Viewed by 1556

Abstract

Inflammatory bowel diseases (IBDs) are commonly associated with dysfunctional intestinal barriers and disturbed gut microbiota. Gastrodin, a major bioactive ingredient of Gastrodia elata Blume, has been shown to exhibit anti-oxidation and anti-inflammation properties and could mitigate non-alcoholic fatty liver disease, but its role [...] Read more.

Inflammatory bowel diseases (IBDs) are commonly associated with dysfunctional intestinal barriers and disturbed gut microbiota. Gastrodin, a major bioactive ingredient of Gastrodia elata Blume, has been shown to exhibit anti-oxidation and anti-inflammation properties and could mitigate non-alcoholic fatty liver disease, but its role in modulating IBD remains elusive. The aim of this study was to investigate the impact of gastrodin on DSS-induced colitis in mice and explore its potential mechanisms. Gastrodin supplementation alleviated clinical symptoms such as weight loss, a shortened colon, and a high disease activity index. Meanwhile, gastrodin strengthened the intestinal barrier by increasing the 0expression of tight junction proteins and mucin. Furthermore, Gastrodin significantly reduced pro-inflammatory cytokine secretion in mice by downregulating the NF-κB and MAPK pathways. Gut microbiota analysis showed that gastrodin improved the DSS-disrupted microbiota of mice. These findings demonstrate that gastrodin could attenuate DSS-induced colitis by enhancing the intestinal barrier and modulating the gut microbiota, providing support for the development of a gastrodin-based strategy to prevent or combat IBD. Full article

(This article belongs to the Section Food Microbiology)

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16 pages, 2809 KiB

Open AccessArticle

Early Detection of Food Safety and Spoilage Incidents Based on Live Microbiome Profiling and PMA-qPCR Monitoring of Indicators

by May Cohen Hakmon, Keren Buhnik-Rosenblau, Hila Hanani, Hila Korach-Rechtman, Dagan Mor, Erez Etkin and Yechezkel Kashi

Foods 2024, 13(15), 2459; https://doi.org/10.3390/foods13152459 - 3 Aug 2024

Cited by 1 | Viewed by 1479

Abstract

The early detection of spoilage microorganisms and food pathogens is of paramount importance in food production systems. We propose a novel strategy for the early detection of food production defects, harnessing the product microbiome. We hypothesize that by establishing microbiome datasets of proper [...] Read more.

The early detection of spoilage microorganisms and food pathogens is of paramount importance in food production systems. We propose a novel strategy for the early detection of food production defects, harnessing the product microbiome. We hypothesize that by establishing microbiome datasets of proper and defective batches, indicator bacteria signaling production errors can be identified and _targeted for rapid quantification as part of routine practice. Using the production process of pastrami as a model, we characterized its live microbiome profiles throughout the production stages and in the final product, using propidium monoazide treatment followed by 16S rDNA sequencing. Pastrami demonstrated product-specific and consistent microbiome profiles predominated by Serratia and Vibrionimonas, with distinct microbial signatures across the production stages. Based on the established microbiome dataset, we were able to detect shifts in the microbiome profile of a defective batch produced under lactate deficiency. The most substantial changes were observed as increased relative abundances of Vibrio and Lactobacillus, which were subsequently defined as potential lactate-deficiency indicators. PMA-qPCR efficiently detected increased levels of these species, thus proving useful in rapidly pinpointing the production defect. This approach offers the possibility of the in-house detection of defective production events with same-day results, promoting safer food production systems. Full article

(This article belongs to the Special Issue Application of Innovative Technologies for Improving Food Quality and Safety)

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12 pages, 2746 KiB

Open AccessArticle

Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Piper nigrum L.)

by Yuan Zhang, Peiyao Yu, Lijiao Wei, Bing Zhang, Dezhan Shen, Zhenhua Zhao and Xinbo Guo

Foods 2024, 13(15), 2458; https://doi.org/10.3390/foods13152458 - 3 Aug 2024

Cited by 2 | Viewed by 1162

Abstract

Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed [...] Read more.

Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and β-caryophyllene, δ-elemene, and α-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, β-caryophyllene, and α-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor. Full article

(This article belongs to the Section Food Engineering and Technology)

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20 pages, 1281 KiB

Open AccessArticle

A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market

by Luigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, Annalisa Scroccarello, Flavio Della Pelle, Dario Compagnone, Giampiero Sacchetti, Dino Mastrocola and Maria Martuscelli

Foods 2024, 13(15), 2457; https://doi.org/10.3390/foods13152457 - 3 Aug 2024

Viewed by 1195

Abstract

Cocoa (Theobroma cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: [...] Read more.

Cocoa (Theobroma cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process on their pH, color, and compositional traits, as well as their content of biogenic amines and salsolinol, was evaluated. The phenolic fraction was also investigated through both common and emerging methods. The results depict that the influence of the agronomical practices (organic/conventional) did not significantly (p < 0.05) affect the composition of the cocoa powders; similarly, the roasting process was not a determinant of the compounds traced. On the other hand, the alkalinization process greatly impacted color and pH, no matter the cocoa’s provenience or obtention or other processes, also resulting in reducing the phenolic fraction of the treated samples. Principal component analysis confirmed that the alkali process acts on pH, color, and phenolic composition but not on the content of other bioactive molecules (biogenic amines and salsolinol). All the samples were safe, while the alkalized powders saw a great reduction in beneficial biocompounds. A novel strategy could be to emphasize on the label whether cocoa powder is non-alkalized to meet the demand for more beneficial products. Full article

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

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16 pages, 1299 KiB

Open AccessArticle

Sensory Analysis Performed within Augmented Virtuality System: Impact on Hedonic Scores, Engagement, and Presence Level

by José Carlos Ribeiro, Célia Rocha, Bruna Barbosa, Rui Costa Lima and Luís Miguel Cunha

Foods 2024, 13(15), 2456; https://doi.org/10.3390/foods13152456 - 3 Aug 2024

Viewed by 1391

Abstract

Sensory analysis methodologies are performed in sensory booths designed to minimise external stimuli, lacking ecological validity. Immersive environments are used to introduce contextual cues, but there is a lack of studies using mixed reality systems. The main goal of this study was to [...] Read more.

Sensory analysis methodologies are performed in sensory booths designed to minimise external stimuli, lacking ecological validity. Immersive environments are used to introduce contextual cues, but there is a lack of studies using mixed reality systems. The main goal of this study was to evaluate an augmented virtuality (AV) system where participants are inserted into a virtual environment and evaluate a real product, being able to interact with both dimensions. A panel of 102 consumers evaluated five samples of commercial peach nectars in three sessions, each in a different environment: public food court, living room (AV environments), and laboratory (traditional sensory booth). Consumers rated overall liking, followed by open comments, and also answered an Engagement (EQ) and a Presence Questionnaire (PQ). The type of environment only affected hedonic discrimination among samples, with the laboratory setting being the only one with sample discrimination. Nonetheless, each sample was not evaluated differently across the different environments. Concerning engagement, the environment only significantly influenced the EQ’s ‘Affective Value’ factor, being higher when using an AV system. The level of presence in the virtual environment was significantly higher in the public food court, being significantly correlated with the EQ factor scores. Full article

(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)

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15 pages, 1113 KiB

Open AccessArticle

Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production

by Federico Bianchi, Michele Avesani, Marilinda Lorenzini, Giacomo Zapparoli and Barbara Simonato

Foods 2024, 13(15), 2455; https://doi.org/10.3390/foods13152455 - 3 Aug 2024

Viewed by 1066

Abstract

This study evaluates the fermentation performances of non-Saccharomyces strains in fermenting cherry must from Italian cherries unsuitable for selling and not intended to be consumed fresh, and their effects on the chemical composition of the resulting wine. Fermentation trials in 100 and [...] Read more.

This study evaluates the fermentation performances of non-Saccharomyces strains in fermenting cherry must from Italian cherries unsuitable for selling and not intended to be consumed fresh, and their effects on the chemical composition of the resulting wine. Fermentation trials in 100 and 500 mL of must were carried out to select 21 strains belonging to 11 non-Saccharomyces species. Cherry wines obtained by six select strains were chemically analyzed for fixed and volatile compounds. Quantitative data were statistically analyzed by agglomerative hierarchical clustering, partial least squared discriminant analysis, and principal component analysis. Wines revealed significant differences in their composition. Lactic acid and phenylethyl acetate levels were very high in wines produced by Lachancea and Hanseniaspora, respectively. Compared to S. cerevisiae wine, non-Saccharomyces wines had a lower content of fatty acid ethyl esters 4-vinyl guaiacol and 4-vinyl phenol. The multivariate analysis discriminated between wines, demonstrating the different contributions of each strain to aroma components. Specifically, all wines from non-Saccharomyces strains were kept strictly separate from the control wine. This study provided comprehensive characterization traits for non-conventional strains that enhance the aroma complexity of cherry-based wine. The use of these yeasts in cherry wine production appears promising. Further investigation is required to ascertain their suitability for larger-scale fermentation. Full article

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

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14 pages, 1158 KiB

Open AccessArticle

GC-MS and Sensory Analysis of Aqueous Extracts of Monovarietal American Hops, Produced Using the Synergy Pure™ Extraction Technique

by Gianluca Tripodi, Alessio Cappelli, Marta Ferluga, Giovanna Dima and Mauro Zaninelli

Foods 2024, 13(15), 2454; https://doi.org/10.3390/foods13152454 - 3 Aug 2024

Viewed by 1342

Abstract

Aqueous extracts from four different American hops varieties (Mosaic, Chinook, Citra, and Centennial) were produced using the Synergy Pure technique, an innovative extraction distillation process developed by Synergy Flavours, a global specialist in the manufacturing of flavors, extracts and essences. This process is [...] Read more.

Aqueous extracts from four different American hops varieties (Mosaic, Chinook, Citra, and Centennial) were produced using the Synergy Pure technique, an innovative extraction distillation process developed by Synergy Flavours, a global specialist in the manufacturing of flavors, extracts and essences. This process is able to preserve and maximize the aromatic characteristics without increasing the bitterness of the final product. Therefore, the aim of this work is to identify the volatile and sensory characteristics of these extracts, with the additional aim to assess their suitability for brewing. GC-MS and sensory analyses were carried out on the four different aqueous extracts. The results highlighted the presence of 33 volatile compounds in a quantity that allowed us to identify the characteristics of the varieties under investigation in each extract. Sensory analysis was carried out using the expert sensory profiling technique. The results regarding the olfactory analysis of the extracts allowed us to define the aroma profiles of the four extracts, highlighting their strong correspondence with the characteristic of the varieties under investigation. Finally, the results showed that the aqueous extracts produced using the Synergy Pure extraction technique had a richer aroma profile, highlighting its higher aptitude in beer production. Full article

(This article belongs to the Special Issue Flavor and Sensory Analysis as a Tool for Quality Control of Foods)

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19 pages, 1205 KiB

Open AccessReview

A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application

by Liming Jiang, Zhiheng Zhang, Chao Qiu and Jinsheng Wen

Foods 2024, 13(15), 2453; https://doi.org/10.3390/foods13152453 - 2 Aug 2024

Cited by 1 | Viewed by 2098

Abstract

The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be [...] Read more.

The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be used to construct a variety of edible carrier systems that can improve the performance of bioactive ingredients. These carrier systems are being used by the food and biomedical industries to encapsulate, protect, and deliver a variety of bioactive agents. In this article, we begin by providing an overview of the molecular and functional characteristics of whey proteins, and then discuss their interactions with various kinds of bioactive agents. The ability of whey proteins to be used as building blocks to assemble different kinds of carrier systems is then discussed, including nanoparticles, hydrogels, oleogels, bigels, nanofibers, nanotubes, and nanoemulsions. Moreover, applications of these carrier systems are highlighted. Different kinds of whey protein-based carriers can be used to encapsulate, protect, and deliver bioactive agents. Each kind of carrier has its own characteristics, which make them suitable for different application needs in foods and other products. Previous studies suggest that whey protein-based carriers are particularly suitable for protecting chemically labile bioactive agents and for prolonging their release profiles. In the future, it is likely that the applications of whey protein-based carriers in the food and pharmaceutical fields will expand. Full article

(This article belongs to the Special Issue Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food)

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22 pages, 11424 KiB

Open AccessArticle

A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters

by Yingyin Yan, Zihua Liang, Yujia Huo, Qi Wu, Li Ni and Xucong Lv

Foods 2024, 13(15), 2452; https://doi.org/10.3390/foods13152452 - 2 Aug 2024

Cited by 1 | Viewed by 1407

Abstract

Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically [...] Read more.

Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes. Full article

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

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16 pages, 2072 KiB

Open AccessArticle

Direct Determination of Glyphosate and Its Metabolites in Foods of Animal Origin by Liquid Chromatography–Tandem Mass Spectrometry

by Marija Denžić Lugomer, Nina Bilandžić, Damir Pavliček and Tiana Novosel

Foods 2024, 13(15), 2451; https://doi.org/10.3390/foods13152451 - 2 Aug 2024

Viewed by 2013

Abstract

Glyphosate is the most used herbicide in agriculture. Its major metabolite is AMPA (aminomethylphosphonic acid), but N-acetyl-AMPA and N-acetylglyphosate are also metabolites of interest. For risk assessment, a general residue definition was proposed as the sum of glyphosate, AMPA, N-acetyl-glyphosate and N-acetyl-AMPA, expressed [...] Read more.

Glyphosate is the most used herbicide in agriculture. Its major metabolite is AMPA (aminomethylphosphonic acid), but N-acetyl-AMPA and N-acetylglyphosate are also metabolites of interest. For risk assessment, a general residue definition was proposed as the sum of glyphosate, AMPA, N-acetyl-glyphosate and N-acetyl-AMPA, expressed as glyphosate. A confirmatory method for glyphosate in fat, liver and kidneys, as well as a confirmatory method for AMPA and N-acetyl-glyphosate in all matrices, are still missing. In this paper, we present a method for the quantitative determination of glyphosate residues and its metabolites AMPA, N-acetyl-AMPA and N-acetyl-glyphosate by liquid chromatography–mass spectrometry (LC-MS/MS) in adipose tissue, liver, eggs, milk and honey without derivatization. Different chromatographic columns were tested, with the Hypercarb column providing the best results. The analytes were eluted with mobile phases of acidified water with 1.2% formic acid and 0.5% formic acid in acetonitrile. Sample purification procedures were also optimized by varying the solvent extraction mixtures (water, methanol and mixture ψ (methanol, water) = 1:1, each with the addition of 1% formic acid (v/v)), using different sorbents in solid phase extraction (SPE) (polymeric cationic (PCX) and anionic (PAX)) and using dispersive solid phase extraction (dSPE) (C18 and PSA) by modifying the extraction procedures. Finally, the analytes were extracted from the samples with 1% formic acid in water (v/v). Milk and adipose tissue were purified by the addition of dichloromethane, while liver and egg samples were purified by SPE with a mixed cation exchange sorbent and ultrafiltration with cut-off filters. The proposed analytical procedures were validated according to SANTE/11312/2021 guidelines: linearity, limits of quantification, precision and accuracy were determined for all matrices. The limits of quantification (LOQs) ranged from 0.025 to 0.2 mg kg⁻¹. Precision, expressed as relative standard deviation, was <20%, while accuracy, expressed as analytical recovery, ranged from 70% to 120%. During method validation, the measurement uncertainty was estimated to be <50% for all analytes. Good validation parameters according to the SANTE document were achieved for all analytes. Therefore, the method can be considered reliable and sensitive enough for routine monitoring of polar pesticides. The application of the accredited method in routine analysis will provide data that are useful for the re-evaluation of risk assessment studies in foods of animal origin. Full article

(This article belongs to the Section Food Analytical Methods)

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27 pages, 3275 KiB

Open AccessEditor’s ChoiceArticle

Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity

by Carmo Serrano, Beatriz Lamas, M. Conceição Oliveira and Maria Paula Duarte

Foods 2024, 13(15), 2450; https://doi.org/10.3390/foods13152450 - 2 Aug 2024

Viewed by 1981

Abstract

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds [...] Read more.

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH^• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products. Full article

(This article belongs to the Section Food Nutrition)

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11 pages, 1358 KiB

Open AccessArticle

Effect of Mild Alkali Treatment on the Structure and Physicochemical Properties of Normal and Waxy Rice Starches

by Zekun Xu, Xiaoning Liu, Chuangchuang Zhang, Mengting Ma, Zhongquan Sui and Harold Corke

Foods 2024, 13(15), 2449; https://doi.org/10.3390/foods13152449 - 2 Aug 2024

Cited by 2 | Viewed by 1287

Abstract

Mild alkali treatment can potentially be developed as a greener alternative to the traditional alkali treatment of starch, but the effect of mild alkali on starch is still understudied. Normal and waxy rice starches were subjected to mild alkali combined with hydrothermal treatment [...] Read more.

Mild alkali treatment can potentially be developed as a greener alternative to the traditional alkali treatment of starch, but the effect of mild alkali on starch is still understudied. Normal and waxy rice starches were subjected to mild alkali combined with hydrothermal treatment to investigate their changes in physicochemical properties. After mild alkali treatment, the protein content of normal and waxy rice starches decreased from 0.76% to 0.23% and from 0.89% to 0.23%, respectively. Mild alkali treatment decreased gelatinization temperature but increased the swelling power and solubility of both starches. Mild alkali treatment also increased the gelatinization enthalpy of waxy rice starch from 20.01 J/g to 25.04 J/g. Mild alkali treatment at room temperature increased the pasting viscosities of both normal and waxy rice starches, whereas at high temperature, it decreased pasting viscosities during hydrothermal treatment. Alkali treatment significantly changed the properties of normal and waxy rice starch by the ionization of hydroxyl groups and the removal of starch granule-associated proteins. Hydrothermal conditions promoted the effect of alkali. The combination of hydrothermal and alkali treatment led to greater changes in starch properties. Full article

(This article belongs to the Special Issue Green Processing of Starch: Structure, Function and Application in Food)

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32 pages, 2199 KiB

Open AccessEditor’s ChoiceReview

Antimicrobial Resistance in Aquaculture: Risk Mitigation within the One Health Context

by Milan Milijasevic, Slavica Veskovic-Moracanin, Jelena Babic Milijasevic, Jelena Petrovic and Ivan Nastasijevic

Foods 2024, 13(15), 2448; https://doi.org/10.3390/foods13152448 - 2 Aug 2024

Cited by 1 | Viewed by 2870

Abstract

The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections in fish, but their inappropriate use may result in the emergence of zoonotic antibiotic-resistant bacteria and the subsequent transmission of resistant strains to humans via food consumption. The aquatic [...] Read more.

The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections in fish, but their inappropriate use may result in the emergence of zoonotic antibiotic-resistant bacteria and the subsequent transmission of resistant strains to humans via food consumption. The aquatic environment serves as a potential reservoir for resistant bacteria, providing an ideal breeding ground for development of antimicrobial resistance (AMR). The mutual inter-connection of intensive fish-farming systems with terrestrial environments, the food processing industry and human population creates pathways for the transmission of resistant bacteria, exacerbating the problem further. The aim of this study was to provide an overview of the most effective and available risk mitigation strategies to tackle AMR in aquaculture, based on the One Health (OH) concept. The stringent antimicrobial use guidelines, promoting disease control methods like enhanced farm biosecurity measures and vaccinations, alternatives to antibiotics (ABs) (prebiotics, probiotics, immunostimulants, essential oils (EOs), peptides and phage therapy), feeding practices, genetics, monitoring water quality, and improving wastewater treatment, rather than applying excessive use of antimicrobials, can effectively prevent the development of AMR and release of resistant bacteria into the environment and food. The contribution of the environment to AMR development traditionally receives less attention, and, therefore, environmental aspects should be included more prominently in OH efforts to predict, detect and prevent the risks to health. This is of particular importance for low and middle-income countries with a lack of integration of the national AMR action plans (NAPs) with the aquaculture-producing environment. Integrated control of AMR in fisheries based on the OH approach can contribute to substantial decrease in resistance, and such is the case in Asia, where in aquaculture, the percentage of antimicrobial compounds with resistance exceeding 50% (P50) decreased from 52% to 22% within the period of the previous two decades. Full article

(This article belongs to the Special Issue Risk Assessment and Risk Management for Foodborne Pathogens, Antimicrobial Resistance and Contaminants along the Food Chain)

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34 pages, 12957 KiB

Open AccessArticle

3-Methyl Thiophene-Modified Boron-Doped Diamond (BDD) Electrodes as Efficient Catalysts for Phenol Detection—A Case Study for the Detection of Gallic Acid in Three Specific Tea Types

by Dhielnawaaz Abrahams and Priscilla G. L. Baker

Foods 2024, 13(15), 2447; https://doi.org/10.3390/foods13152447 - 2 Aug 2024

Viewed by 1377

Abstract

Polymer modification has been established as a cost-effective, simple, in situ method for overcoming some of the inherent disadvantages of boron-doped diamond (BDD) electrodes, and its application has been extended to reliable, low-cost environmental monitoring solutions. The present review focuses on modifying BDD [...] Read more.

Polymer modification has been established as a cost-effective, simple, in situ method for overcoming some of the inherent disadvantages of boron-doped diamond (BDD) electrodes, and its application has been extended to reliable, low-cost environmental monitoring solutions. The present review focuses on modifying BDD electrodes with semi-conductive polymers acting as redox mediators. This article reports on the development of a 3-methyl thiophene-modified boron-doped diamond (BDD/P3MT) sensor for the electrochemical determination of total phenolic compounds (TPCs) in tea samples, using gallic acid (GA) as a marker. GA is a significant polyphenol with various biological activities, making its quantification crucial. Thus, a simple, fast, and sensitive GA sensor was fabricated using the electroanalytical square wave voltammetry (SWV) technique. The sensor utilizes a semi-conductive polymer, 3-methyl thiophene, as a redox mediator to enhance BDD’s sensitivity and selectivity. Electrochemical synthesis was used for polymer deposition, allowing for greater purity and avoiding solubility problems. The BDD/P3MT sensor exhibits good electrochemical properties, including rapid charge transfer and a large electrochemical area, enabling GA detection with a limit of detection of 11 mg/L. The sensor’s response was correlated with TPCs measured by the Folin–Ciocalteu method. Square wave voltammetry (SWV) showed a good linear relationship between peak currents and GA concentrations in a wide linear range of 3–71 mg/L under optimal conditions. The BDD/P3MT sensor accurately measured TPCs in green tea, rooibos tea, and black tea samples, with green tea exhibiting the highest TPC levels. The results demonstrate the potential of the modified BDD electrode for the rapid and accurate detection of phenolic compounds in tea, with implications for quality control and antioxidant activity assessments. The prolific publications of the past decade have established BDD electrodes as robust BDD sensors for quantifying polyphenols. Fruits, vegetables, nuts, plant-derived beverages such as tea and wine, traditional Eastern remedies and various herbal nutritional supplements contain phenolic chemicals. The safety concerns of contaminated food intake are significant health concerns worldwide, as there exists a critical nexus between food safety, nutrition, and food security. It has been well established that green tea polyphenol consumption promotes positive health effects. Despite their potential benefits, consuming high amounts of these polyphenols has sparked debate due to concerns over potential negative consequences. Full article

(This article belongs to the Section Food Analytical Methods)

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24 pages, 1711 KiB

Open AccessEditor’s ChoiceReview

Food Design Thinking: A Systematic Review from an Evolutionary Perspective

by Ana Castanho, Carla Brites, Jorge C. Oliveira and Luís M. Cunha

Foods 2024, 13(15), 2446; https://doi.org/10.3390/foods13152446 - 2 Aug 2024

Cited by 1 | Viewed by 2294

Abstract

Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating [...] Read more.

Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly, it examined the evolving understanding of DT by aggregating pertinent studies selected based on their representativeness, determined by the volume of citations. This process was deployed using citation mapping software, complemented by an analysis of the most pertinent reviews within this domain. Secondly, it investigated the Food Design Thinking (FDT) approach. The review encompassed a total of 22 references and reviews in the first segment and 27 studies in the second segment. In Part 1, the results revealed the emergence of two principal areas of investigation, namely education and management, stemming from the foundational DT theory. Furthermore, the findings highlighted that DT has assimilated the knowledge gathered from these domains. In Part 2, the outcomes illustrated the utilisation of FDT to address a multitude of food-related issues, including education, sustainability, health and wellbeing, and the development of food products. From this analysis, it is notable that this approach presents contextual variations while emphasising the notion of integration of the consumers throughout the FDT process. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods")

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14 pages, 15391 KiB

Open AccessArticle

Suppressive Effect of Coffee Leaves on Lipid Digestion and Absorption In Vitro

by Veerawat Sansri, Morakot Sroyraya, Pochamana Phisalprapa, Atchariya Yosboonruang, Atcharaporn Ontawong, Surasak Saokaew, Bey-Hing Goh, Kanittaporn Trisat, Premchirakorn Phewchan, Anchalee Rawangkan, Nanteetip Limpeanchob and Acharaporn Duangjai

Foods 2024, 13(15), 2445; https://doi.org/10.3390/foods13152445 - 2 Aug 2024

Viewed by 1615

Abstract

Background: Coffee leaves are a major source of bioactive components and are used as ethnomedicine. However, despite their traditional medicinal use, information about their effects on antihyperlipidemia remains limited. Methods: The aims of this study were to evaluate the main components of leaf [...] Read more.

Background: Coffee leaves are a major source of bioactive components and are used as ethnomedicine. However, despite their traditional medicinal use, information about their effects on antihyperlipidemia remains limited. Methods: The aims of this study were to evaluate the main components of leaf extracts from Arabica and Robusta coffees and to examine the potential of these coffee leaves in reducing lipid digestion and absorption in vitro. Results: Coffee leaf extracts from Arabica coffee contain a high amount of caffeine, whereas extracts from Robusta coffee contain high amounts of chlorogenic acid (CGA) and caffeine. Additionally, leaf extracts from Arabica and Robusta coffee demonstrated the inhibition of pancreatic lipase, decreased micellar cholesterol solubility, and reduced bile acid binding. Furthermore, these extracts resulted in a reduction in cholesterol uptake in Caco-2 cells. Molecular docking experiments supported this discovery, showing CGA and caffeine binding to Niemann–Pick C1-like 1 (NPC1L1), a key protein in cholesterol absorption. The results indicated that CGA and caffeine can competitively bind to NPC1L1 at the cholesterol binding pocket, reducing its cholesterol binding rate. These findings suggest that coffee leaves might help suppress lipid absorption and digestion, highlighting their potential use in preventing and treating hyperlipidemia. Full article

(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)

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23 pages, 552 KiB

Open AccessEditor’s ChoiceReview

The Potential of Bacillus Species as Probiotics in the Food Industry: A Review

by Jessie Payne, Danielle Bellmer, Ravi Jadeja and Peter Muriana

Foods 2024, 13(15), 2444; https://doi.org/10.3390/foods13152444 - 2 Aug 2024

Cited by 3 | Viewed by 5163

Abstract

The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria [...] Read more.

The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities. Full article

(This article belongs to the Section Food Microbiology)

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16 pages, 1748 KiB

Open AccessArticle

Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

by María José Beriain, Inmaculada Gómez, Susana García, José Carlos Urroz, Pedro María Diéguez and Francisco C. Ibañez

Foods 2024, 13(15), 2443; https://doi.org/10.3390/foods13152443 - 2 Aug 2024

Viewed by 1178

Abstract

The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An [...] Read more.

The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat. Full article

(This article belongs to the Special Issue Green Processing Technology of Meat and Meat Products Volume II)

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13 pages, 2341 KiB

Open AccessArticle

Characteristics of Films Prepared from Wheat Gluten and Phenolic Extracts from Porphyra haitanensis and Its Application for Salmon Preservation

by Tingyue Yu and Jingwen Xu

Foods 2024, 13(15), 2442; https://doi.org/10.3390/foods13152442 - 2 Aug 2024

Viewed by 1123

Abstract

The effect of wheat gluten (WG)/phenolic extracts (PE) coating on the storage qualities of salmon fillets was studied. Porphyra haitanensis, belonging to red algae, possesses abundant phenolic compounds. Films were prepared by incorporating phenolic extracts (0, 0.5%, 0.75%, and 1.0%, w/ [...] Read more.

The effect of wheat gluten (WG)/phenolic extracts (PE) coating on the storage qualities of salmon fillets was studied. Porphyra haitanensis, belonging to red algae, possesses abundant phenolic compounds. Films were prepared by incorporating phenolic extracts (0, 0.5%, 0.75%, and 1.0%, w/v) from Porphyra haitanensis to WG. The PE showed strong antioxidant activities by scavenging DPPH and ABTS radicals. The increased addition of PE to WG film significantly increased tensile strength compared to that of WG film, but reduced water vapor permeability. The quality of salmon fillet stored at 4 °C from 0 to 9 days was decreased due to the oxidation of lipid and protein. However, the increased addition of PE to WG significantly reduced pH, TVB-N, TBA, peroxide value, total sulfhydryl content, and carbonyl content of salmon fillet compared to control salmon fillet. In addition, the increased addition of PE to WG also significantly improved water holding capacity, hardness, chewiness, and springiness of salmon fillet during storage compared to those of control salmon fillet. Taken together, this study showed phenolic extracts from Porphyra haitanensis improved wheat gluten-based film properties and further enhanced the qualities of coated salmon fillet during storage. Full article

(This article belongs to the Section Food Packaging and Preservation)

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30 pages, 1447 KiB

Open AccessReview

Anti-Aging Effects of Flavonoids from Plant Extracts

by Bogdan Păcularu-Burada, Alexandru-Ionuț Cîrîc and Mihaela Begea

Foods 2024, 13(15), 2441; https://doi.org/10.3390/foods13152441 - 2 Aug 2024

Cited by 4 | Viewed by 8363

Abstract

Aging is a natural and irreversible process, affecting living organisms by negatively impacting the tissues’ and cells’ morphology and functionality and consequently being responsible for aging-related diseases. Taking into account the actual preoccupations of both consumers and researchers, healthy anti-aging alternatives are being [...] Read more.

Aging is a natural and irreversible process, affecting living organisms by negatively impacting the tissues’ and cells’ morphology and functionality and consequently being responsible for aging-related diseases. Taking into account the actual preoccupations of both consumers and researchers, healthy anti-aging alternatives are being intensively studied in order to address such concerns. Due to their functional features, plant flavonoids can be considered valuable nutraceuticals. This paper highlights the possibilities to use flavonoids extracted from various plants for their anti-aging potential on the skin, brain, and heart. Moreover, their anticarcinogenic, anti-inflammatory, and anti-diabetic properties are summarized, along with the senescence-associated mechanisms. Both the nutraceutical and cosmeceutical fields are continuously developing and flavonoids originating from plants are promising candidates to obtain such products. Thus, the bioactive compounds’ extraction and their subsequent involvement in innovative product manufacturing must be carefully performed while being aware of the various intrinsic and extrinsic factors that may affect the phytochemicals’ structures, bioavailability, and health effects. Full article

(This article belongs to the Topic New Insights of Natural Compounds in Antioxidant and Anti-Inflammatory Properties)

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