Journal Description
Foods
Foods
is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, PubAg, and other databases.
- Journal Rank: JCR - Q1 (Food Science & Technology) / CiteScore - Q1 (Health Professions (miscellaneous))
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 13.1 days after submission; acceptance to publication is undertaken in 2.5 days (median values for papers published in this journal in the second half of 2023).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
5.2 (2022);
5-Year Impact Factor:
5.5 (2022)
Latest Articles
Recent Advances in Sample Preparation and Chromatographic/Mass Spectrometric Techniques for Detecting Polycyclic Aromatic Hydrocarbons in Edible Oils: 2010 to Present
Foods 2024, 13(11), 1714; https://doi.org/10.3390/foods13111714 (registering DOI) - 30 May 2024
Abstract
Polycyclic aromatic hydrocarbons are considered to be potentially genotoxic and carcinogenic to humans. For non-smoking populations, food is the main source of polycyclic aromatic hydrocarbons exposure. Due to their lipophilic nature, oils and fats rank among the food items with the highest polycyclic
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Polycyclic aromatic hydrocarbons are considered to be potentially genotoxic and carcinogenic to humans. For non-smoking populations, food is the main source of polycyclic aromatic hydrocarbons exposure. Due to their lipophilic nature, oils and fats rank among the food items with the highest polycyclic aromatic hydrocarbon content. Consequently, the detection of polycyclic aromatic hydrocarbons in edible oils is critical for the promotion of human health. This paper reviews sample pretreatment methods, such as liquid-phase-based extraction methods, adsorbent-based extraction methods, and the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method, combined with detection techniques like mass spectrometry and chromatography-based techniques for accurate quantification of polycyclic aromatic hydrocarbons in edible oils since 2010. An overview on the advances of the methods discussed herein, along with a commentary addition of current challenges and prospects, will guide researchers to focus on developing more effective detection methods and control measures to reduce the potential risks and hazards posed by polycyclic aromatic hydrocarbons.
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(This article belongs to the Section Food Analytical Methods)
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Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts
by
Filip Herzyk, Dorota Piłakowska-Pietras and Małgorzata Korzeniowska
Foods 2024, 13(11), 1713; https://doi.org/10.3390/foods13111713 (registering DOI) - 30 May 2024
Abstract
Supercritical fluid extraction (SFE) techniques have garnered significant attention as green and sustainable methods for obtaining biologically active substances from a diverse array of plant byproducts. This paper comprehensively reviews the use of supercritical fluid extraction (SFE) in obtaining bioactive compounds from various
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Supercritical fluid extraction (SFE) techniques have garnered significant attention as green and sustainable methods for obtaining biologically active substances from a diverse array of plant byproducts. This paper comprehensively reviews the use of supercritical fluid extraction (SFE) in obtaining bioactive compounds from various plant residues, including pomace, seeds, skins, and other agricultural byproducts. The main purpose of supercritical fluid extraction (SFE) is the selective isolation and recovery of compounds, such as polyphenols, essential oils, vitamins, and antioxidants, that have significant health-promoting properties. Using supercritical carbon dioxide as the solvent, supercritical fluid extraction (SFE) not only eliminates the need for hazardous organic solvents, e.g., ethanol, and methanol, but also protects heat-sensitive bioactive compounds. Moreover, this green extraction technique contributes to waste valorisation by converting plant byproducts into value-added extracts with potential applications in the food, pharmaceutical, and cosmetic industries. This review highlights the advantages of SFE, including its efficiency, eco-friendliness, and production of residue-free extracts, while discussing potential challenges and future prospects for the utilisation of SFE in obtaining biologically active substances from plant byproducts.
Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Functional Properties, Health Benefits and Disease Prevention)
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Open AccessArticle
Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing
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Anna Pęksa, Agnieszka Tajner-Czopek, Artur Gryszkin, Joanna Miedzianka, Elżbieta Rytel and Szymon Wolny
Foods 2024, 13(11), 1712; https://doi.org/10.3390/foods13111712 (registering DOI) - 29 May 2024
Abstract
Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110–335 mg·kg−1 DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in terms of their glycoalkaloid content. Third-generation
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Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110–335 mg·kg−1 DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in terms of their glycoalkaloid content. Third-generation snacks and French fries made from red-fleshed Mulberry Beauty (MB) and purple-fleshed Double Fun (DF) potatoes were produced with the use of 1% solutions of ascorbic, citric, lactic, malic, and tartaric acids to stabilize the structure of anthocyanins in the raw material and maintain their color in obtained products. The influence of the type of acid and thermal processes, like frying, microwaving, and baking, on the content of glycoalkaloids in ready-made products was examined. Only 0.45–1.26 mg·100 g−1 of TGA was found in pellet snacks and 1.32–1.71 mg·100 g−1 in French fries. Soaking blanched potatoes in organic acid solution reduced the α-chaconine content by 91–97% in snacks and by 57–93% in French fries in relation to the raw material to the greatest extent after the use of malic acid and the DF variety. The effect of lactic and citric acid was also beneficial, especially in the production of baked French fries from MB potatoes.
Full article
(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)
Open AccessArticle
Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols
by
Lingxin Zhao, Jiapeng Li, Yangyue Ding and Liping Sun
Foods 2024, 13(11), 1711; https://doi.org/10.3390/foods13111711 (registering DOI) - 29 May 2024
Abstract
Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility. In this study, Longzhua mushroom polysaccharide hydrogel (LMPH) was used to
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Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility. In this study, Longzhua mushroom polysaccharide hydrogel (LMPH) was used to encapsulate rambutan peel polyphenols (RPP) and delay their release time to improve their stability and bioavailability. The mechanical properties, rheology, stability, swelling properties, water-holding capacity, RPP loading, and slow-release behavior of LMPH were investigated. The results showed that LMPH has adequate mechanical and rheological properties, high thermal stability, excellent swelling and water-holding capacity, and good self-healing behavior. Increasing the polysaccharide content not only improved the hardness (0.17–1.13 N) and water-holding capacity of LMPH (90.84–99.32%) but also enhanced the encapsulation efficiency of RPP (93.13–99.94%). The dense network structure slowed down the release of RPP. In particular, LMPH5 released only 61.58% at 48 h. Thus, a stable encapsulated slow-release system was fabricated using a simple method based on the properties of LMPH. The developed material has great potential for the sustained release and delivery of biologically active substances.
Full article
(This article belongs to the Topic Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components)
Open AccessArticle
APHS-YOLO: A Lightweight Model for Real-Time Detection and Classification of Stropharia Rugoso-Annulata
by
Ren-Ming Liu and Wen-Hao Su
Foods 2024, 13(11), 1710; https://doi.org/10.3390/foods13111710 (registering DOI) - 29 May 2024
Abstract
The classification of Stropharia rugoso-annulata is currently reliant on manual sorting, which may be subject to bias. To improve the sorting efficiency, automated sorting equipment could be used instead. However, sorting naked mushrooms in real time remains a challenging task due to the
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The classification of Stropharia rugoso-annulata is currently reliant on manual sorting, which may be subject to bias. To improve the sorting efficiency, automated sorting equipment could be used instead. However, sorting naked mushrooms in real time remains a challenging task due to the difficulty of accurately identifying, locating and sorting large quantities of them simultaneously. Models must be deployable on resource-limited devices, making it challenging to achieve both a high accuracy and speed. This paper proposes the APHS-YOLO (YOLOv8n integrated with AKConv, CSPPC and HSFPN modules) model, which is lightweight and efficient, for identifying Stropharia rugoso-annulata of different grades and seasons. This study includes a complete dataset of runners of different grades in spring and autumn. To enhance feature extraction and maintain the recognition accuracy, the new multi-module APHS-YOLO uses HSFPNs (High-Level Screening Feature Pyramid Networks) as a thin-neck structure. It combines an improved lightweight PConv (Partial Convolution)-based convolutional module, CSPPC (Integration of Cross-Stage Partial Networks and Partial Convolution), with the Arbitrary Kernel Convolution (AKConv) module. Additionally, to compensate for the accuracy loss due to lightweighting, APHS-YOLO employs a knowledge refinement technique during training. Compared to the original model, the optimized APHS-YOLO model uses 57.8% less memory and 62.5% fewer computational resources. It has an FPS (frames per second) of over 100 and even achieves 0.1% better accuracy metrics than the original model. These research results provide a valuable reference for the development of automatic sorting equipment for forest farmers.
Full article
(This article belongs to the Section Food Quality and Safety)
Open AccessReview
Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review
by
Gabriel Pérez-Lucas, Ginés Navarro and Simón Navarro
Foods 2024, 13(11), 1709; https://doi.org/10.3390/foods13111709 (registering DOI) - 29 May 2024
Abstract
In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing.
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In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world’s most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics, and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls, and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment, and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation, and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations. Therefore, this work was aimed at assessing how chemical pollutants appear and evolve in the brewing process, according to research developed in the last few decades.
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(This article belongs to the Section Food Toxicology)
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Online System for Monitoring the Degree of Fermentation of Oolong Tea Using Integrated Visible–Near-Infrared Spectroscopy and Image-Processing Technologies
by
Pengfei Zheng, Selorm Yao-Say Solomon Adade, Yanna Rong, Songguang Zhao, Zhang Han, Yuting Gong, Xuanyu Chen, Jinghao Yu, Chunchi Huang and Hao Lin
Foods 2024, 13(11), 1708; https://doi.org/10.3390/foods13111708 - 29 May 2024
Abstract
During the fermentation process of Oolong tea, significant changes occur in both its external characteristics and its internal components. This study aims to determine the fermentation degree of Oolong tea using visible–near–infrared spectroscopy (vis-VIS-NIR) and image processing. The preprocessed vis-VIS-NIR spectral data are
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During the fermentation process of Oolong tea, significant changes occur in both its external characteristics and its internal components. This study aims to determine the fermentation degree of Oolong tea using visible–near–infrared spectroscopy (vis-VIS-NIR) and image processing. The preprocessed vis-VIS-NIR spectral data are fused with image features after sequential projection algorithm (SPA) feature selection. Subsequently, traditional machine learning and deep learning classification models are compared, with the support vector machine (SVM) and convolutional neural network (CNN) models yielding the highest prediction rates among traditional machine learning models and deep learning models with 97.14% and 95.15% in the prediction set, respectively. The results indicate that VIS-NIR combined with image processing possesses the capability for rapid non-destructive online determination of the fermentation degree of Oolong tea. Additionally, the predictive rate of traditional machine learning models exceeds that of deep learning models in this study. This study provides a theoretical basis for the fermentation of Oolong tea.
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(This article belongs to the Section Food Analytical Methods)
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Open AccessArticle
Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA
by
Erin N. O’Sullivan and Daniel J. O’Sullivan
Foods 2024, 13(11), 1707; https://doi.org/10.3390/foods13111707 - 29 May 2024
Abstract
Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and acetic acid bacteria (AAB) to oxidize ethanol to acetate. Its popularity as a beverage grew from claims of health
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Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and acetic acid bacteria (AAB) to oxidize ethanol to acetate. Its popularity as a beverage grew from claims of health benefits derived from this vibrant microbial bioconversion. While recent studies have shed light on the diversity of cultures in Kombucha fermentation, there is limited information on the diversity, and especially viability, of cultures in retail beverages that advertise the presence of Kombucha and probiotic cultures. In this study, 12 Kombucha beverages produced by different manufacturers throughout the US were purchased and microbially characterized. Eight of the beverages contained viable Kombucha cultures, while 3 of the remaining 4 had viable Bacillus cultures as added probiotics. Amplicon profiling revealed that all contained Kombucha yeast and bacteria cells. The dominant yeasts detected were Lachancea cidri (10/12), Brettanomyces (9/12), Malassezia (6/12), and Saccharomyces (5/12). Dominant LAB included Liquorilactobacillus and Oenococcus oeni, and AAB were Komagataeibacter, Gluconobacter, and Acetobacter. One beverage had a significant amount of Zymomonas mobilis, an ethanol-producing bacterium from Agave cactus. While Kombucha beverages differ in the types and viability of cultures, all except one beverage contained detectable viable cells.
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(This article belongs to the Section Food Microbiology)
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Open AccessArticle
Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying
by
Yao Zheng, Shuaishuai Zhang, Liu Yang, Banghong Wei and Quanyou Guo
Foods 2024, 13(11), 1706; https://doi.org/10.3390/foods13111706 - 29 May 2024
Abstract
To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and
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To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 °C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.
Full article
(This article belongs to the Special Issue Advance in Processing, Package and Storage Technology for Aquatic Products)
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Open AccessArticle
The Evaluation of the Phytochemical Profiles and Antioxidant and α-Glucosidase Inhibitory Activities of Four Herbal Teas Originating from China: A Comparative Analysis of Aqueous and Ethanol Infusions
by
Jin Zhang, Jinling Lv, Guodong Zhuang, Junjia Zhang, Feng Hu and Yongsheng Chen
Foods 2024, 13(11), 1705; https://doi.org/10.3390/foods13111705 - 29 May 2024
Abstract
Recent research has demonstrated the positive impact of herbal tea consumption on postprandial blood glucose regulation. This study conducts a comparative analysis of aqueous and ethanol extractions on four herbal teas (Mallotus, Cyclocarya, Rubus, and Vine) to assess their phytochemical profiles and functional
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Recent research has demonstrated the positive impact of herbal tea consumption on postprandial blood glucose regulation. This study conducts a comparative analysis of aqueous and ethanol extractions on four herbal teas (Mallotus, Cyclocarya, Rubus, and Vine) to assess their phytochemical profiles and functional attributes. Phytochemical contents, antioxidant activities, α-glucosidase inhibitory activities, and chemical compositions are investigated via colorimetric analyses and UPLC-Q-Orbitrap HRMS/MS, respectively. Results indicate that Vine, among the teas studied, exhibits the most pronounced glucose-regulating effects under both extraction methods. While ethanol extractions yield higher phytochemical content overall, the compositions vary. Conversely, aqueous extracts demonstrate unexpectedly potent antioxidant activities and comparable α-glucosidase inhibitory activities to ethanol extracts. Phytochemical contents correlate positively with antioxidant activities and α-glucosidase inhibitory activities. However, antioxidant activities exhibit a weak positive correlation with α-glucosidase inhibitory activities. These findings provide evidence that aqueous extracts from herbal teas contain valuable phytochemical compositions beneficial for antioxidants and individuals with hyperglycemia, suggesting their potential as functional ingredients to enhance the nutritional value of herbal food products.
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(This article belongs to the Special Issue Functional Properties of Foods and Beverages)
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Open AccessArticle
Extractions, Contents, Antioxidant Activities and Compositions of Free and Bound Phenols from Kidney Bean Seeds Represented by ‘Yikeshu’ Cultivar in Cold Region
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Lei Zhu, Chuan Zhan, Xinchu Yu, Xixi Hu, Sibo Gao, Yanqing Zang, Di Yao, Changyuan Wang and Jingyu Xu
Foods 2024, 13(11), 1704; https://doi.org/10.3390/foods13111704 - 29 May 2024
Abstract
To thoroughly understand the profile of phenolic phytochemicals in kidney bean seeds cultivated in a cold region, the extractions, contents, antioxidant activities, compositions of free and bound phenols in the seed coat and cotyledon, and also relevant color attributes, were investigated. The results
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To thoroughly understand the profile of phenolic phytochemicals in kidney bean seeds cultivated in a cold region, the extractions, contents, antioxidant activities, compositions of free and bound phenols in the seed coat and cotyledon, and also relevant color attributes, were investigated. The results indicated that ultrasound-assisted extraction was an efficient method for free phenols. The bound phenols in seed coat and cotyledon were released more efficiently by alkali-acid and acid-alkali sequential hydrolysis, respectively. Under the optimized extractions, total phenols (TPC), flavonoids (TFC), and anthocyanins (TAC) ranged in 7.81–32.89 mg GAE/g dw, 3.23–15.65 mg RE/g dw, and 0–0.21 mg CE/g dw in the whole seeds of the five common kidney beans. There was a big difference in phenolic distribution between red and white seeds. From whole seed, the phenols in the four red cultivars mainly existed in free state (78.84%) and seed coat (71.56%), while the phenols in the white ‘Sark’ divided equally between free (51.18%) and bound (48.82%) states and consisted chiefly in cotyledon (81.58%). The correlation analyses showed that the antioxidant activities were significantly and positively correlated with TPC and TFC. The phenolic attributes were closely associated with the color of the seed coat. Red seeds had higher total contents of phenols than white seeds. TAC had a positively significant correlation with redness. Brightness and yellowness showed a negatively significant correlation with TPC, TFC, and antioxidant capacities, which were necessarily linked with redness degree and spot in red seeds. The spotted red ‘Yikeshu’ with the most outstanding performance on phenolic attributes was selected to analyze phenolic compounds with UHPLC-QE-MS. Among the 85 identified phenolics, 2 phenolic acids and 10 flavonoids were dominant. The characteristic phenolics in free and bound states were screened in both seed coat and cotyledon, respectively. The available information on the phenolic profile may expand the utilization of kidney beans as a nutritional ingredient in the food industry.
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(This article belongs to the Section Plant Foods)
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Open AccessArticle
Development of Predictive Modeling for Removal of Multispecies Biofilms of Salmonella Enteritidis, Escherichia coli, and Campylobacter jejuni from Poultry Slaughterhouse Surfaces
by
Daiane Carvalho, Gabriela Zottis Chitolina, Daiane Elisa Wilsmann, Vivian Lucca, Brunna Dias de Emery, Karen Apellanis Borges, Thales Quedi Furian, Luciana Ruschel dos Santos, Hamilton Luiz de Souza Moraes and Vladimir Pinheiro do Nascimento
Foods 2024, 13(11), 1703; https://doi.org/10.3390/foods13111703 - 29 May 2024
Abstract
Salmonella Enteritidis, Escherichia coli, and Campylobacter jejuni are among the most common foodborne pathogens worldwide, and poultry products are strongly associated with foodborne pathogen outbreaks. These pathogens are capable of producing biofilms on several surfaces used in the food processing industry, including
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Salmonella Enteritidis, Escherichia coli, and Campylobacter jejuni are among the most common foodborne pathogens worldwide, and poultry products are strongly associated with foodborne pathogen outbreaks. These pathogens are capable of producing biofilms on several surfaces used in the food processing industry, including polyethylene and stainless steel. However, studies on multi-species biofilms are rare. Therefore, this study aimed to develop predictive mathematical models to simulate the adhesion and removal of multispecies biofilms. All combinations of microorganisms resulted in biofilm formation with differences in bacterial counts. E. coli showed the greatest ability to adhere to both surfaces, followed by S. Enteritidis and C. jejuni. The incubation time and temperature did not influence adhesion. Biofilm removal was effective with citric acid and benzalkonium chloride but not with rhamnolipid. Among the generated models, 46 presented a significant coefficient of determination (R2), with the highest R2 being 0.88. These results provide support for the poultry industry in creating biofilm control and eradication programs to avoid the risk of contamination of poultry meat.
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(This article belongs to the Special Issue Quality, Sensory and Microbial Safety of Meat and Meat Products)
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Open AccessArticle
Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour
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Flávia Alexsandra B. Rolim de Melo, Maria Brígida Fonseca Galvão, Antônio Félix da Costa, Carla Fabiana da Silva, Jenyffer Medeiros Campos Guerra and Thayza Christina Montenegro Stamford
Foods 2024, 13(11), 1702; https://doi.org/10.3390/foods13111702 - 29 May 2024
Abstract
The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added
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The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers.
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(This article belongs to the Special Issue Novel Approaches to Improving Quality and Safety in Meat and Meat Products)
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Open AccessArticle
Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties
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Camila Matamala, Paula Garcia, Pedro Valencia, Alvaro Perez, Manuel Ruz, Leyla Sanhueza, Sergio Almonacid, Cristian Ramirez, Marlene Pinto and Paula Jiménez
Foods 2024, 13(11), 1701; https://doi.org/10.3390/foods13111701 - 29 May 2024
Abstract
In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame
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In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium. The objective was to evaluate the effect of the incorporation of BF and PH in a 1:1 ratio (providing two calcium concentrations to the nuggets, 75 and 125 mg/100 g) on calcium content and sensory attributes of salmon nuggets submitted to baking or shallow frying. Proximal chemical analyses, fatty acid composition, calcium content, and sensory evaluation (acceptability and check-all-that-apply test) were tested in the nuggets. The incorporation of BF/PH (1:1) in both concentrations increased the calcium content of salmon nuggets being higher for the 125 mg/100 g. On the other hand, no negative effects were observed on sensory properties where all samples showed good overall acceptability for baked and fried nuggets. Therefore, the incorporation of BF/PH (1:1) into salmon nuggets enhances the nutritional quality of these products by providing a higher calcium content without significantly affecting their sensory properties.
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(This article belongs to the Special Issue Advances in Food Bioactive Compounds as Health Promoters)
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Open AccessArticle
Revolutionizing Phenolic Content Determination in Vegetable Oils: A Cutting-Edge Approach Using Smartphone-Based Image Analysis
by
Sanita Vucane, Ingmars Cinkmanis, Karina Juhnevica-Radenkova and Martins Sabovics
Foods 2024, 13(11), 1700; https://doi.org/10.3390/foods13111700 - 29 May 2024
Abstract
This study addressed the need for a more accessible and efficient method of analyzing phenolic content in vegetable oils. The research aimed to develop a method that could be widely adopted by both researchers and industry professionals, ultimately revolutionizing the way phenolic content
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This study addressed the need for a more accessible and efficient method of analyzing phenolic content in vegetable oils. The research aimed to develop a method that could be widely adopted by both researchers and industry professionals, ultimately revolutionizing the way phenolic content in vegetable oils is analyzed. This study developed a method of determining the total phenolic content (TPC) in vegetable oils using smartphone image analysis in the RGB color model. The method employed a gallic acid calibration solution and demonstrated exceptional determination coefficients for the RGB colors. The R—red color was selected as the basis for the analyses, and the method was statistically equivalent to standard UV/Vis spectrophotometry. The highest TPC was determined in hemp and olive oils, while the lowest was found in rice bran, grapeseed, and macadamia nut oils. This study concluded that smartphone image analysis, mainly using the R component of the RGB color model, was a superior alternative to traditional spectrophotometric methods for determining the TPC in vegetable oils. This innovative approach could revolutionize phenolic content analysis by providing researchers and industry professionals with a cost-effective, safe, and efficient tool. The estimated limit of detection (LOD) of 1.254 mg L−1 and limit of quantification (LOQ) of 3.801 mg L−1 further confirmed the reliability and comparability of the method. With these findings, it was expected that the method would be widely adopted in the future.
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(This article belongs to the Special Issue Innovative Sample Pretreatment and Detection Techniques for Foods)
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Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe
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Antonio Raffo, Irene Baiamonte, Gina Rosalinda De Nicola, Valentina Melini, Elisabetta Moneta, Nicoletta Nardo, Marina Peparaio, Eleonora Saggia Civitelli and Fiorella Sinesio
Foods 2024, 13(11), 1699; https://doi.org/10.3390/foods13111699 - 28 May 2024
Abstract
Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a
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Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed.
Full article
(This article belongs to the Section Sensory and Consumer Sciences)
Open AccessArticle
Dynamic Nondestructive Detection Models of Apple Quality in Critical Harvest Period Based on Near-Infrared Spectroscopy and Intelligent Algorithms
by
Zhiming Guo, Xuan Chen, Yiyin Zhang, Chanjun Sun, Heera Jayan, Usman Majeed, Nicholas J. Watson and Xiaobo Zou
Foods 2024, 13(11), 1698; https://doi.org/10.3390/foods13111698 - 28 May 2024
Abstract
Apples are usually bagged during the growing process, which can effectively improve the quality. Establishing an in situ nondestructive testing model for in-tree apples is very important for fruit companies in selecting raw apple materials for valuation. Low-maturity apples and high-maturity apples were
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Apples are usually bagged during the growing process, which can effectively improve the quality. Establishing an in situ nondestructive testing model for in-tree apples is very important for fruit companies in selecting raw apple materials for valuation. Low-maturity apples and high-maturity apples were acquired separately by a handheld tester for the internal quality assessment of apples developed by our group, and the effects of the two maturity levels on the soluble solids content (SSC) detection of apples were compared. Four feature selection algorithms, like ant colony optimization (ACO), were used to reduce the spectral complexity and improve the apple SSC detection accuracy. The comparison showed that the diffuse reflectance spectra of high-maturity apples better reflected the internal SSC information of the apples. The diffuse reflectance spectra of the high-maturity apples combined with the ACO algorithm achieved the best results for SSC prediction, with a prediction correlation coefficient (Rp) of 0.88, a root mean square error of prediction (RMSEP) of 0.5678 °Brix, and a residual prediction deviation (RPD) value of 2.466. Additionally, the fruit maturity was predicted using PLS-LDA based on color data, achieveing accuracies of 99.03% and 99.35% for low- and high-maturity fruits, respectively. These results suggest that in-tree apple in situ detection has great potential to enable improved robustness and accuracy in modeling apple quality.
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(This article belongs to the Special Issue Applications of Artificial Intelligence in Food Industry)
Open AccessArticle
Glyphosate as a Food Contaminant: Main Sources, Detection Levels, and Implications for Human and Public Health
by
Juliana Maria Bitencourt de Morais Valentim, Carolina Coradi, Natália Prudêncio Viana, Tatiane Renata Fagundes, Pâmela Lonardoni Micheletti, Shaiane Carla Gaboardi, Bruna Fadel, Luciana Pizzatti, Luciano Zanetti Pessoa Candiotto and Carolina Panis
Foods 2024, 13(11), 1697; https://doi.org/10.3390/foods13111697 - 28 May 2024
Abstract
Glyphosate is a broad-spectrum pesticide that has become the most widely used herbicide globally. However, concerns have risen regarding its potential health impacts due to food contamination. Studies have detected glyphosate in human blood and urine samples, indicating human exposure and its persistence
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Glyphosate is a broad-spectrum pesticide that has become the most widely used herbicide globally. However, concerns have risen regarding its potential health impacts due to food contamination. Studies have detected glyphosate in human blood and urine samples, indicating human exposure and its persistence in the organism. A growing body of literature has reported the health risks concerning glyphosate exposure, suggesting that the daily intake of contaminated food and water poses a public health concern. Furthermore, countries with high glyphosate usage and lenient regulations regarding food and water contamination may face more severe consequences. In this context, in this review, we examined the literature regarding food contamination by glyphosate, discussed its detection methods, and highlighted its risks to human health.
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(This article belongs to the Special Issue Current Research on Contamination Detection and Quality Assessment Based on GC-MS and HPLC-MS in Foods)
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Open AccessArticle
Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour
by
Mili Manchanda, Divya Rawat, Abhishek Chandra and Ramesh Kumar Saini
Foods 2024, 13(11), 1696; https://doi.org/10.3390/foods13111696 - 28 May 2024
Abstract
Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in
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Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.
Full article
(This article belongs to the Special Issue Advances in Improvement and Fortification of Cereal Food)
Open AccessArticle
The Ameliorative Effect of Litsea martabanica (Kurz) Hook. f. Leaf Water Extract on Chlorpyrifos-Induced Toxicity in Rats and Its Antioxidant Potentials
by
Weerakit Taychaworaditsakul, Suphunwadee Sawong, Supaporn Intatham, Sunee Chansakaow, Phraepakaporn Kunnaja, Teera Chewonarin, Kanjana Jaijoy, Absorn Wittayapraparat, Pedcharada Yusuk and Seewaboon Sireeratawong
Foods 2024, 13(11), 1695; https://doi.org/10.3390/foods13111695 - 28 May 2024
Abstract
Litsea martabanica root’s antioxidant and acetylcholinesterase (AChE) activity showed promise as a pesticide detoxification agent in our previous study. In addition to its root, leaves can help alleviate pesticide exposure, although there is limited scientific evidence supporting their efficacy. However, the use of
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Litsea martabanica root’s antioxidant and acetylcholinesterase (AChE) activity showed promise as a pesticide detoxification agent in our previous study. In addition to its root, leaves can help alleviate pesticide exposure, although there is limited scientific evidence supporting their efficacy. However, the use of roots in several countries, such as Thailand, could contribute to environmental degradation, as highland communities traditionally used leaves instead of roots. This study aims to evaluate the antioxidant activity and anti-pesticide potential of water extract from L. martabanica leaves through in vitro and in vivo investigations. In the in vitro study, L. martabanica water extract and its fractions demonstrated antioxidant activity and induced apoptosis in hepatic satellite cells. In the in vivo study, treatment with the leaf extract led to increased AChE activity, decreased malondialdehyde (MDA) levels, increased superoxide dismutase (SOD) levels, and reduced glutathione in chlorpyrifos-exposed rats. Histopathological examination revealed that chlorpyrifos-treated rats exhibited liver cell damage, while treatment with the water extract of L. martabanica exhibited a protective effect on the liver. In conclusion, L. martabanica water extract exhibited antioxidant activity, enhanced AChE activity, and improved histopathological abnormalities in the liver.
Full article
(This article belongs to the Special Issue The Benefits of Food Extracts for Human Health)
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