Foods

16 pages, 2008 KiB

Open AccessArticle

Reasons Behind (Un)Healthy Eating Among School-Age Children in Southern Peru

by Karina Eduardo, José Carlos Velásquez, Jhony Mayta-Hancco, Juan D. Rios-Mera, Michelle Lozada-Urbano and Erick Saldaña

Foods 2025, 14(3), 348; https://doi.org/10.3390/foods14030348 - 21 Jan 2025

Abstract

In recent decades, rates of childhood overweight and obesity have increased worldwide, surpassing those of adults. Understanding the factors influencing children’s food choices is essential to promote healthy eating habits. This study examined why school-aged children make healthy and unhealthy food choices and [...] Read more.

In recent decades, rates of childhood overweight and obesity have increased worldwide, surpassing those of adults. Understanding the factors influencing children’s food choices is essential to promote healthy eating habits. This study examined why school-aged children make healthy and unhealthy food choices and how parents’ eating habits influence their children’s choices. Children’s ability to rank 25 food pictures according to their healthfulness was assessed using a free sorting task (FST), while parents made a free list of healthy and unhealthy foods, and the cognitive salience index (CSI) was calculated. Children were grouped into two groups based on their responses: one mainly from Moquegua and the other from Puno. In general, children from Moquegua demonstrated a greater ability to identify healthy foods than those from Puno. The CSI provided information on healthy and unhealthy foods in each region. These findings underline the potential of selecting palatable and healthy foods to improve children’s diets in the short term and contribute to the development of healthier products in the food industry. In addition, studies in other regions of Peru are recommended to understand children’s perceptions better. Full article

(This article belongs to the Section Food Nutrition)

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42 pages, 5649 KiB

Open AccessReview

Bee Pollen Phytochemicals and Nutrients as Unequaled Pool of Epigenetic Regulators: Implications for Age-Related Diseases

by Rachid Kacemi and Maria G. Campos

Foods 2025, 14(3), 347; https://doi.org/10.3390/foods14030347 - 21 Jan 2025

Abstract

Bee pollen is characterized by an exceptional diversity and abundance of micronutrients and bioactive phytochemicals. This richness remains very sparsely investigated, but accumulating evidence strongly supports a promising future for bee pollen in human nutrition and medicine. Epigenetic regulation is among the most [...] Read more.

Bee pollen is characterized by an exceptional diversity and abundance of micronutrients and bioactive phytochemicals. This richness remains very sparsely investigated, but accumulating evidence strongly supports a promising future for bee pollen in human nutrition and medicine. Epigenetic regulation is among the most compelling biomedical topics that remain completely untapped in bee pollen and bee derivative research. In our current research, we identified numerous ubiquitous compounds that are consistently present in this matrix, regardless of its botanical and geographical origins, and that have been well studied and documented as epigenetic regulators in recent years. Given the relative newness of both bee pollen biomedical research and epigenetic studies within nutritional, pharmaceutical, and medical sciences, this review aims to bridge these valuable fields and advance related experimental investigations. To the best of our knowledge, this is the first work that has aimed to comprehensively investigate the epigenetic modulatory potential of bee pollen compounds. Our findings have also unveiled several intriguing phenomena, such as a dual effect of the same compound depending on the cellular context or the effect of some compounds on the cross-generational heritability of epigenetic traits. Although experimental studies of epigenetic regulation by bee pollen as a whole or by its extract are still lacking, our current study clearly indicates that this research avenue is very promising and worth further investigations. We hope that our current work constitutes a foundational cornerstone of future investigations for this avenue of research. Full article

(This article belongs to the Special Issue Bioavailability and Health Benefits of Bioactive Compounds in Foods)

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19 pages, 4525 KiB

Open AccessArticle

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber

by Jun Zhao, Wenlong Xie, Zhilong Chen, Yuqian Zheng and Sheng Li

Foods 2025, 14(3), 346; https://doi.org/10.3390/foods14030346 - 21 Jan 2025

Abstract

The effects of different modified soybean residues’ dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in this study. The physical and chemical parameters of dough, such as texture characteristics, water distribution, secondary structure, [...] Read more.

The effects of different modified soybean residues’ dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in this study. The physical and chemical parameters of dough, such as texture characteristics, water distribution, secondary structure, and the specific volume, color, and sensory evaluation results of steamed bread products were analyzed in detail. The results showed that adding 6% modified soybean residue dietary fiber enhanced the gluten network, increasing the S–S bond content and improving gluten stability. Notably, the inclusion of 6% residue modified by the ultrasound combined with enzyme method (UEDF) led to a 2.55% increase in the β-fold content of gluten proteins and a 3.60% rise in disulfide bond content. These changes resulted in a reduction in dough relaxation time, promoting a more uniform and compact pore structure in the dough. Additionally, steamed bread made with 6% UEDF showed a 0.3 mL/g increase in specific volume, a 4.69 point rise in L* value, and improved sensory attributes such as taste, odor, and appearance. These research results provide valuable insights and guidance for the development of soybean residue dietary fiber foods. Full article

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

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Dynamic rheology (A–C) and creep recovery measurements (D) of composite dough with different modified dietary fibers. (A) Variation of energy storage modulus (G′) at various frequencies. (B) Variation of loss modulus (G″) at different frequencies. (C) Variation of G′/G″ (G″) ratio at various frequencies. (D) Creep recovery measurement. Full article ">Figure 2
Changes in gluten protein secondary structure (A), free sulfhydryl groups (B), and disulfide bond content (C) by different modified dietary fibers (different lowercase letters on the same legend in the figure indicate significant differences at the p < 0.05 level). Full article ">Figure 3
Moisture migration (A) and peak values (B) of different modified dietary fiber composite dough. Full article ">Figure 4
SEM images of wheat dough showing the effects of modified dietary fiber: ((A) starch, (B) ODF, (C) HEDF, and (D) UEDF). Full article ">Figure 5
(a) Sliced cross-section, (b) top view, (c) specific volume, and (d) height-to-diameter ratio of composite steamed bread with different modified dietary fibers (different lowercase letters on the same legend in the figure indicate significant differences at the p < 0.05 level). Full article ">Figure 6
Sensory evaluation radar chart. Full article ">

10 pages, 250 KiB

Open AccessArticle

The Use of High-Protein Preparations in Ice Cream Production

by Katarzyna Kiełczewska, Michał Smoczyński and Marta Gutkowska

Foods 2025, 14(3), 345; https://doi.org/10.3390/foods14030345 - 21 Jan 2025

Abstract

The aim of this study was to evaluate the applicability of high-protein preparations in the production of ice cream. Ice cream for the experiment was produced with the addition of the following high-protein preparations: micellar casein concentrate (CN) obtained from skimmed milk, buttermilk [...] Read more.

The aim of this study was to evaluate the applicability of high-protein preparations in the production of ice cream. Ice cream for the experiment was produced with the addition of the following high-protein preparations: micellar casein concentrate (CN) obtained from skimmed milk, buttermilk protein concentrate (BMP), whey protein concentrate (WPC) with 80% protein content, and skimmed milk powder (SMP) as the control sample. The ice cream mix (composition, colour, and consistency index) and the ice cream (overrun, melting rate, hardness, and sensory attributes) were analysed in this study. The addition of high-protein preparations increased the protein content of the ice cream mix, thus modifying selected properties of the mix and the produced ice cream. Mixes fortified with high-protein preparations were characterised by a higher consistency index (maximum values for WPC) and larger particle size (maximum values for CN) than those of the control sample. The whiteness index was lower in high-protein ice cream mixes than in the control sample. Depending on the type of preparation added to the ice cream mix, the resulting ice cream differed in hardness (hardness was highest in samples containing WPC, 276.54 N), overrun (lowest in samples containing WPC, 52.40%), and melting rate (lowest in samples containing BMP and highest in samples containing WPC, 0.24 g/min). High-protein preparations did not induce significant changes in ice cream palatability, except for ice cream fortified with WPC, which scored lower in the sensory analysis due to lower fluffiness, higher brittleness, and sour aroma and taste. Full article

(This article belongs to the Section Dairy)

22 pages, 1252 KiB

Open AccessArticle

Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

by Lihua Wang, Ying Han, Xing Zhang, Xiaojuan Gao, Yan Xu, Qun Wu and Ke Tang

Foods 2025, 14(3), 344; https://doi.org/10.3390/foods14030344 - 21 Jan 2025

Abstract

Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with flavor dilution (FD) ≥ 32, were confirmed in [...] Read more.

Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with flavor dilution (FD) ≥ 32, were confirmed in Zhuyeqing by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis. Quantitative analysis revealed that 22 odorants with odor activity values (OAVs) ≥ 1. Aroma recombination tests showed that 22 odorants with OAV ≥ 1 can recombine the aroma characteristics of Zhuyeqing; omission tests revealed that ethyl cinnamate, ethyl octanoate, ethyl acetate, β-damascenone, and eugenol with OAV ≥ 10 had significant effects on Zhuyeqing. Full article

(This article belongs to the Special Issue Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis)

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16 pages, 5966 KiB

Open AccessArticle

The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb

by Debao Wang, Xiaoyu Chai, Su Wang, Tongtong Zhao, Xiaochun Zheng, Weili Rao, Huiguo Yang, Dequan Zhang and Chengli Hou

Foods 2025, 14(3), 343; https://doi.org/10.3390/foods14030343 - 21 Jan 2025

Viewed by 47

Abstract

This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and [...] Read more.

This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and low-oxygen-barrier packaging (LORP) (1.70, 23.95, and 1631.44 cm³/(m²·24·h·0.1·MPa), respectively, then stored at temperatures of 4 °C and −1 °C for 28 days, respectively. The results of total viable count, pH, color, and volatile basic nitrogen indicate that HORP effectively inhibits the growth rate of surface microorganisms and the oxidation rate of proteins in lamb. The sulfhydryl content, carbonyl value, and electronic nose suggest that the oxidative decomposition rate of lamb during storage at −1 °C is lower compared to storage conditions at 4 °C. The microbial diversity suggests that HORP significantly hinders the growth and reproduction of Pseudomonas and Brochothrix aerobic spoilage bacteria, as well as diminishes the abundance of the dominant microbial community. Herein, utilizing high-barrier packaging with an oxygen permeability of lower than 1.70 cm³/(m²·24·h·0.1·MPa) in conjunction with ice temperature storage at −1 °C is a highly effective preservation method for prolonging the shelf life of chilled lamb to 28 days. Full article

(This article belongs to the Special Issue A Novel Perspective on the Advancement of Technology for Maintaining Food Quality and Monitoring and Identifying Safety Characteristics)

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34 pages, 398 KiB

Open AccessReview

Extraction of Biomolecules from Coffee and Cocoa Agroindustry Byproducts Using Alternative Solvents

by José Pedro Zanetti Prado, Rodrigo Corrêa Basso and Christianne Elisabete da Costa Rodrigues

Foods 2025, 14(3), 342; https://doi.org/10.3390/foods14030342 - 21 Jan 2025

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Abstract

Coffee and cocoa agribusinesses generate large volumes of byproducts, including coffee husk, coffee pulp, parchment skin, silver skin, and cocoa bean shell. Despite the rich composition of these materials, studies on biomolecule extraction with green solvents are still scarce, and further research is [...] Read more.

Coffee and cocoa agribusinesses generate large volumes of byproducts, including coffee husk, coffee pulp, parchment skin, silver skin, and cocoa bean shell. Despite the rich composition of these materials, studies on biomolecule extraction with green solvents are still scarce, and further research is needed. Extraction methods using alternative solvents to obtain biomolecules must be developed to enhance the byproducts’ value and align with biorefinery concepts. This article reviews the compositions of coffee and cocoa byproducts, their potential applications, and biomolecule extraction methods, focusing on alternative solvents. The extraction methods currently studied include microwave-assisted, ultrasound-assisted, pulsed electric field-assisted, supercritical fluid, and pressurized liquid extraction. At the same time, the alternative solvents encompass the biobased ones, supercritical fluids, supramolecular, ionic liquids, and eutectic solvents. Considering the biomolecule caffeine, using alternative solvents such as pressurized ethanol, supercritical carbon dioxide, ionic liquids, and supramolecular solvents resulted in extraction yields of 2.5 to 3.3, 4.7, 5.1, and 1.1 times higher than conventional solvents. Similarly, natural deep eutectic solvents led to a chlorogenic acid extraction yield 84 times higher than water. The results of this research provide a basis for the development of environmentally friendly and efficient biomolecule extraction methods, improving the utilization of agricultural waste. Full article

(This article belongs to the Special Issue Green Extraction Techniques of Bioactive Compounds from Food By-Products)

15 pages, 2364 KiB

Open AccessArticle

Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native Saccharomyces cerevisiae to a Standardized Fermentation Must

by Armando H. Holguín-Loya, Adriana E. Salazar-Herrera, Nicolas O. Soto-Cruz, Manuel R. Kirchmayr, Christian A. Lopes, Juan A. Rojas-Contreras and Jesús B. Páez-Lerma

Foods 2025, 14(3), 341; https://doi.org/10.3390/foods14030341 - 21 Jan 2025

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Abstract

All traditional mezcal producers use artisan methods to produce mezcal. The low technological development in the elaboration processes results in low yield and high residual sugar concentration. First, this work optimized the concentration of initial sugars and yeast-assimilable nitrogen (YAN) in Agave durangensis [...] Read more.

All traditional mezcal producers use artisan methods to produce mezcal. The low technological development in the elaboration processes results in low yield and high residual sugar concentration. First, this work optimized the concentration of initial sugars and yeast-assimilable nitrogen (YAN) in Agave durangensis juice fermentation at the laboratory level. A yield near 0.49 g EtOH/g sugar and a productivity of 1.54 g EtOH/L*h was obtained with an initial sugar concentration of 120 g/L and a YAN concentration of 0.227 g/L. Only Saccharomyces cerevisiae was found after 24 h of incubation at laboratory level, using MALDI-TOF identification. Agave durangensis heads crushed by the artisan process were used to test the inoculant performance. A mezcal yield of 11.6 kg agave/L of mezcal was obtained using the S cerevisiae inoculant and nitrogen addition, which was significantly different (p < 0.05) from other treatments. The population dynamics during fermentation were analyzed through isolation and identification using MALDI-TOF. Several yeast species (Pichia kluyveri, Torulaspora delbrueckii, Zygosaccharomyces bailii, and Saccharomyces cerevisiae) were found at the beginning of fermentation. Nonetheless, only S. cerevisiae was found at the end of fermentation. The implantation of the inoculant used was confirmed through the comparative analysis of amplification patterns of the GTG5 microsatellite of the strains identified as S. cerevisiae, finding that the inoculated strain proportion was greater than 80% of the yeast population. A technological alternative to increase the efficiency of the process is combining the addition of YAN and the inoculation of the native S. cerevisiae, which was isolated from artisan alcoholic fermentation of agave to produce mezcal. Full article

(This article belongs to the Section Food Biotechnology)

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Effect of sugars and YAN on (A) maximum specific growth rate (μmax), (B) ethanol production (EtOH), (C) yield (YEtOH/S), and (D) productivity (Qp) at laboratory level. Full article ">Figure 2
Relative abundance of strains identified by MALDI-TOF from CDC fermentations in agave juice at 0 (A) and 48 h of fermentation (B). ■ Bacillos subtilis, ■ Brevibacillus centrosporus, ■ Acinetobacter radioresistens, ■ Acetobacter cerevisiae, ■ Gluconobacter oxydans, and ■ Saccharomyces cerevisiae. Full article ">Figure 3
Relative abundance of volatile compounds determined for L-L extraction followed by concentration and GC/MS analysis of mezcals. Traditional fermentation (C3), fermentation with inoculum (C2), and fermentation with YAN and inoculum (C1). Full article ">Figure 4
Relative abundance of strains identified by MALDI-TOF in spontaneous fermentation of agave at pilot plant level (A) and inoculated fermentation added with YAN (120 g/L and 0.227 g/L) at pilot plant level (B). ■ T. delbrueckii, ■ Z. bailii, ■ P. kluyveri, ■ S. cerevisiae. Full article ">Figure 5
Relative abundance of S. cerevisiae strains analyzed by GTG5 for spontaneous fermentation at pilot plant level (A) and inoculated fermentation added with YAN (120 g/L and 0.227 g/L) at pilot plant level (B). ■ S. cerevisiae (native), ■ S. cerevisiae (ITD-00185). Full article ">

19 pages, 1055 KiB

Open AccessReview

Research Progress of Bioactive Peptides in Improving Type II Diabetes

by Jiaxin Yu, Guoxing Chen, Yan Jin, Min Zhang and Tao Wu

Foods 2025, 14(3), 340; https://doi.org/10.3390/foods14030340 - 21 Jan 2025

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Abstract

Type II diabetes mellitus (T2DM) is a prevalent, long-standing metabolic condition marked by the body’s reduced response to insulin and inadequate insulin production, impacting a significant portion of the global population. Research has demonstrated that bioactive peptides play a crucial role in reducing [...] Read more.

Type II diabetes mellitus (T2DM) is a prevalent, long-standing metabolic condition marked by the body’s reduced response to insulin and inadequate insulin production, impacting a significant portion of the global population. Research has demonstrated that bioactive peptides play a crucial role in reducing blood sugar levels, enhancing insulin sensitivity, balancing lipid metabolism, and combating inflammation. These peptides also contribute to the enhancement of pancreatic islet function, lowering systemic inflammation by influencing various molecular signaling pathways. This paper provides an overview of recent advancements and potential applications of bioactive peptides in addressing T2DM. It highlights the diverse impacts of bioactive peptides sourced from different origins in combating diabetes. This comprehensive review offers theoretical substantiation and novel insights to support the future clinical utilization and exploration of bioactive peptides for T2DM management. Full article

(This article belongs to the Special Issue Functional Foods and Their Benefits for Health Regulation)

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18 pages, 6696 KiB

Open AccessArticle

Structural Characterization of, and Protective Effects Against, CoCl₂-Induced Hypoxia Injury to a Novel Neutral Polysaccharide from Lycium barbarum L.

by Yunchun Li, Jianfei Liu, Dong Pei and Duolong Di

Foods 2025, 14(3), 339; https://doi.org/10.3390/foods14030339 - 21 Jan 2025

Viewed by 158

Abstract

Oxidative stress is closely related to the occurrence and development of ischaemic stroke. Natural plant polysaccharides have potential value in inhibiting oxidative stress and preventing ischaemic stroke. Here, a novel neutral polysaccharide named LICP009-3F-1a with a Mw of 10,780 Da was separated and [...] Read more.

Oxidative stress is closely related to the occurrence and development of ischaemic stroke. Natural plant polysaccharides have potential value in inhibiting oxidative stress and preventing ischaemic stroke. Here, a novel neutral polysaccharide named LICP009-3F-1a with a Mw of 10,780 Da was separated and purified from Lycium barbarum L. fruits. Linkage and NMR data revealed that LICP009-3F-1a has the following backbone: →4)-β-D-Glcp-(1→6)-β-D-Galp-(1→, with a branched chain of β-D-Galp-(1→3)-β-D-Galp-(1→, α-L-Araf-(1→ and →6)-α-D-Glcp-(1→ connected to the main chain through O-3 of →3,6)-β-D-Galp-(1→. X-ray and SEM analyses showed that LICP009-3F-1a has a semicrystalline structure with a laminar morphology. Thermal property analysis showed that LICP009-3F-1a is thermally stable. In vivo experiments suggested that LICP009-3F-1a could inhibit hypoxia-induced oxidative stress damage by eliminating ROS, reversing and restoring the activities of the antioxidant enzymes SOD, CAT, and GPx, and reducing the expression levels of the HIF-1α and VEGF genes. Blocking the apoptosis genes Bax and Caspase 3 and upregulating the expression of the antiapoptotic gene Bcl-2 protected PC12 cells from hypoxia-induced apoptosis. These results suggest that LICP009-3F-1a may have multiple potential uses in the treatment of IS. Full article

(This article belongs to the Special Issue Biosynthesis Technology and Future Functional Foods)

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(A) Profile of SEC-MALLS of polysaccharide LICP009-3F-1a, (B) IC trace of standard monosaccharides and IC trace of LICP009-3F-1a, (C) FT-IR spectrum of LICP009-3F-1a, (D–F) SEM spectra of LICP009-3F-1a with magnifications of 500× and 2000×. Full article ">Figure 2
(A) 1H NMR spectra, (B) 13C NMR spectra, (C) HSQC spectra, (D) 1H-1H-COSY spectra, (E) HMBC spectra, (F) NOESY spectra, and (G) the proposed structure of LICP009-3F-1a. Full article ">Figure 3
(A) Effects of different concentrations of CoCl2 (75, 150, 300, 450, 600, 750, and 900 μM) on PC12 cell proliferation. (B) Proliferation of PC12 cells treated with CoCl2 in the presence of different concentrations of LICP009-3F-1a (10, 50, 100, 200, and 500 μg/mL). The results are expressed as the means ± SD, n = 5. ## p < 0.01 vs. the control group, * p < 0.05, ** p < 0.01 vs. the hypoxia group. Full article ">Figure 4
Effects of different concentrations (10, 50, 100, 200, and 500 μg/mL) of LICP009-3F-1a on ROS levels in PC12 cells treated with CoCl2. (a) The control group, (b) the hypoxia group, (c) the 10 μg/mL LICP009-3F-1a treatment group, (d) the 50 μg/mL LICP009-3F-1a treatment group, (e) the 100 μg/mL LICP009-3F-1a treatment group, (f) the 200 μg/mL LICP009-3F-1a treatment group, (g) the 500 μg/mL LICP009-3F-1a treatment group. The results are expressed as the means ± SD, n = 3. ## p < 0.01 vs. the control group, ** p < 0.01 vs. the hypoxia group. Full article ">Figure 5
Fluorescence images of CoCl2-induced ROS detected in PC12 cells treated with LICP009-3F-1a (0, 50, 100, 200, and 500 μg/mL). Full article ">Figure 6
Effects of different concentrations of LICP009-3F-1a (10, 50, 100, 200, and 500 μg/mL) on the mRNA levels of CAT, SOD1, Gpx1, HIF-1α, and VEGF in PC12 cells induced by CoCl2. The results are expressed as the means ± SD, n = 3, ## p < 0.01 vs. the control group, * p < 0.05, ** p < 0.01 vs. the hypoxia group. Full article ">Figure 7
Effects of different concentrations (10, 50, 100, 200, and 500 μg/mL) of LICP009-3F-1a on CoCl2-induced apoptosis in PC12 cells. (a) The control group, (b) the model group, (c) the 10 μg/mL LICP009-3F-1a treatment group, (d) the 50 μg/mL LICP009-3F-1a treatment group, (e) the 100 μg/mL LICP009-3F-1a treatment group, (f) the 200 μg/mL LICP009-3F-1a treatment group, (g) the 500 μg/mL LICP009-3F-1a treatment group. The results are expressed as the means ± SD, n = 3. ## p < 0.01 vs. the control group, * p < 0.05, ** p < 0.01 vs. the hypoxia group. Full article ">Figure 8
Effects of different concentrations (10, 50, 100, 200, and 500 μg/mL) of LICP009-3F-1a on the mRNA levels of Bax, Bcl2, and Casp3 in PC12 cells treated with CoCl2. The results are expressed as the means ± SD, n = 3. ## p < 0.01 vs. the control group, ** p < 0.01 vs. the hypoxia group. Full article ">Figure 9
Effects of different concentrations (10, 50, 100, 200, and 500 μg/mL) of LICP009-3F-1a on the levels of mitochondria and ATP in PC12 cells treated with CoCl2. The results are expressed as the means ± SD, n = 3. ## p < 0.01 vs. the control group, ** p < 0.01 vs. the hypoxia group. Full article ">

19 pages, 2767 KiB

Open AccessArticle

The Origin Link Between “Śląski” Cheese and the Silesia Region: A Basis for Obtaining Protection for Geographical Indications

by Sylwia Chudy, Jakub Kępiński and Agnieszka Makowska

Foods 2025, 14(3), 338; https://doi.org/10.3390/foods14030338 - 21 Jan 2025

Viewed by 138

Abstract

This paper presents the history of cheese produced in the Silesian region (Poland). The purpose of the research was to collect documentation on cheese, for which the name “śląski” cheese (“Silesian” cheese) is adopted in this paper. The research method was a query, [...] Read more.

This paper presents the history of cheese produced in the Silesian region (Poland). The purpose of the research was to collect documentation on cheese, for which the name “śląski” cheese (“Silesian” cheese) is adopted in this paper. The research method was a query, and the research materials were archival documents collected in Polish libraries and archives. Conducting a comprehensive search made it possible to collect relevant information on “śląski” cheese. The authors also carried out a survey to obtain data on consumer behaviour in the regional food market. Based on the research, there is a strong rationale for taking steps to safeguard the name “śląski” cheese by acquiring a Protected Designation of Origin or Protected Geographical Indication status. As a significant cheese producer in the European Union, Poland should promote cheeses associated with a specific region. “Śląski” cheese has the potential to become a symbol of the Silesia region in the southwestern part of Poland. This research is an example of documentation gathering and could be helpful to all those who are trying to obtain geographical indications for regional products. Full article

(This article belongs to the Special Issue Comprehensive Coverage of the Latest Research in the Dairy Industry)

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The production of twaróg and “śląski” cheese. Full article ">Figure 2
Advertisement of the cheese factory E. Kalinowski (top right corner) placed in the Silesian issue of the monthly magazine “Morze” (public domain) [<a href="#B29-foods-14-00338" class="html-bibr">29</a>]. Full article ">Figure 3
Szopienice [name of the city in Poland] in the past (public domain) [<a href="#B30-foods-14-00338" class="html-bibr">30</a>] and present (Photo S. Chudy). Full article ">Figure 4
Advertisement of “harcerski” cheese from the “Address book of industry, trade and finance of Polish Upper Silesia 1924/25” (public domain) [<a href="#B33-foods-14-00338" class="html-bibr">33</a>]. Full article ">Figure 5
Cover of the design of the Tychy [name of the Polish city] processed cheese and “harceński” cheese factory in 1969 (Photo S. Chudy). Full article ">Figure 6
Respondents’ answers to the question when shopping, do you happen to choose products from a particular place, e.g., country or region? Full article ">Figure 7
Answers to the question “Do you know the cheeses listed?”. Full article ">Figure 8
Labels of Protected Designation of Origin, protected geographical indication, and Traditional Speciality Guaranteed products [<a href="#B62-foods-14-00338" class="html-bibr">62</a>]. Full article ">

16 pages, 1970 KiB

Open AccessArticle

Effects of IMAZALIL on the Storage Stability and Quality of ‘Sefri Ouled Abdellah’ and ‘Kingdom’ Pomegranate Varieties

by Chaimae El-Rhouttais, Zahra El Kettabi, Salah Laaraj, Abdelaziz Ed-Dra, Samir Fakhour, Ammadi Abdelillah, Kaoutar Elfazazi and Souad Salmaoui

Foods 2025, 14(3), 337; https://doi.org/10.3390/foods14030337 - 21 Jan 2025

Viewed by 140

Abstract

Employing post-harvest treatments to maintain pomegranate fruit quality during storage is a prevalent practice within the food industry. IMAZALIL (IMZ), a fungicide, has demonstrated efficacy in reducing both the incidence of chilling injury symptoms and the presence of pathogenic fungi. This study aims [...] Read more.

Employing post-harvest treatments to maintain pomegranate fruit quality during storage is a prevalent practice within the food industry. IMAZALIL (IMZ), a fungicide, has demonstrated efficacy in reducing both the incidence of chilling injury symptoms and the presence of pathogenic fungi. This study aims to assess the impact of IMZ treatment on the technological quality (weight loss, color attributes (C* and h°), pH, titratable acidity, and total soluble solids), nutritional properties (total sugars content), and functional properties (total phenolic compounds (TPC) and total anthocyanin content (TAC)) in pomegranate fruits of the ‘Sefri Ouled Abdellah’ and ‘Kingdom’ cultivars. These fruits were collected in the Beni Mellal region and immediately stored at 4 °C for 120 days. Untreated pomegranates exhibited significant degradation in overall quality when stored in cold conditions. The fruits treated with IMZ are characterized by a major loss in weight (3.41% to 20.11%) compared to the control fruits (1.62% to 13.19%). This was accompanied by more pronounced color degradation in the IMZ-treated fruits relative to the control. This study substantiates the effectiveness of IMZ treatment in prolonging the post-harvest quality of pomegranates during cold storage, demonstrating superior efficacy in delaying losses in bioactive compounds by 39.44% and enhancing nutritional properties by 18.84%. This finding initiates the exploration of optimal IMZ concentrations and the best treatments to maintain the overall quality of pomegranate fruits. Full article

(This article belongs to the Special Issue Advances in Post-harvest Preservation and Quality of Fruits and Vegetables—Volume II)

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14 pages, 2885 KiB

Open AccessArticle

Enhancing the Texture and Sensory Properties of Pickled Cucumbers with Different Brine Solutions

by Mahdieh Yousefi, Akram Arianfar, Vahid Hakimzadeh and Ali Rafe

Foods 2025, 14(3), 336; https://doi.org/10.3390/foods14030336 - 21 Jan 2025

Viewed by 214

Abstract

Softening of pickled cucumbers during storage poses significant challenges for the pickle industry, leading to considerable losses. This softening is attributed to the breakdown of pectic materials in the middle lamella of the cucumber tissue. To address this issue, our study aimed to [...] Read more.

Softening of pickled cucumbers during storage poses significant challenges for the pickle industry, leading to considerable losses. This softening is attributed to the breakdown of pectic materials in the middle lamella of the cucumber tissue. To address this issue, our study aimed to assess the impact of various ions on cucumber pickle fermentation, storage (over 6 months), as well as overall structure and texture. Fermentation brines were prepared, incorporating different salts, such as KCl, CaCl₂, MgCl₂, AlCl₃, and calcium acetate, at concentrations of 50, 100, 200, and 400 ppm, alongside 6% NaCl. Each month, we removed the pickles from the fermentation brines and analyzed their physicochemical and sensory properties. Our findings revealed that, when pH declined to 3.6, undesirable textural and sensory properties were observed in the pickled cucumbers. However, pickles treated with CaCl₂ and calcium acetate exhibited higher pH levels compared to other samples after 6 months. Calcium ions demonstrated a positive effect on firmness, contributing to improved consumer acceptance during storage. Among the different salts tested, firmness followed the order of Ca(C₂H₃O₂)₂ > CaCl₂ > KCl > MgCl₂ > AlCl₃. Furthermore, we observed a positive relationship between pickle firmness and crispness, as well as color values. The sensory evaluation affirmed the positive influence of Ca²⁺ on enhancing pickles’ firmness throughout their shelf-lives. Ca-acetate and CaCl₂ displayed the most favorable results across sensory, textural, and physical properties among the samples. In conclusion, the addition of Ca-acetate in conjunction with CaCl₂ was proven to be an effective approach in improving the firmness and extending the shelf-life of cucumber pickles. Our study highlights the potential of calcium ions to enhance the quality and durability of pickled cucumbers, offering promising implications for the pickle industry. Full article

(This article belongs to the Section Plant Foods)

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13 pages, 2158 KiB

Open AccessArticle

Analysis of Nutritional Composition and Flavor Patterns by Variety (Porphyra dentata and Porphyra yezoensis) in Dried Laver from Jeonnam, Korea

by Bo-Seop Kim, Ju-Hye Im, Young-Seung Yoon, Hyunggyun Kim, Jeong-Yong Cho, Ju-Ri Ham, Yu-Jin Heo and Hae-In Lee

Foods 2025, 14(3), 335; https://doi.org/10.3390/foods14030335 - 21 Jan 2025

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Abstract

This study analyzed 192 samples of Porphyra dentata (P-dent) and 201 samples of Porphyra yezoensis (P-yezo) from Jeonnam in Korea. Principal component analysis (PCA) and correlation analysis were conducted to establish a nutritional component dataset for laver. The analysis revealed that P-dent had [...] Read more.

This study analyzed 192 samples of Porphyra dentata (P-dent) and 201 samples of Porphyra yezoensis (P-yezo) from Jeonnam in Korea. Principal component analysis (PCA) and correlation analysis were conducted to establish a nutritional component dataset for laver. The analysis revealed that P-dent had higher moisture and weight but lower protein content than P-yezo. Ca, Mg, and Fe levels were higher in P-dent, while P, Na, and Zn levels were higher in P-yezo. Fatty acids composition analysis indicated that P-dent contained higher levels of linoleic acid, while P-yezo exhibited higher levels of oleic acid and eicosapentaenoic acid (EPA). P-yezo had significantly higher levels of chlorophyll and carotenoids compared to P-dent. Conversely, P-dent exhibited higher L* and b* color values, resulting in a brighter, more yellowish appearance. Sensory analysis indicated that P-yezo was more intense in saltiness and umami, whereas P-dent had higher sourness and sweetness. The principal component analysis (PCA) results showed a clear distinction between P-dent and P-yezo, and 184 correlations among factors (nutrients, characteristics, etc.) were identified. These results contribute to a new database for evaluating the quality of Jeonnam laver. Full article

(This article belongs to the Section Food Nutrition)

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Analysis of mineral content of P-dent and P-yezo. Data values are expressed as means ± S.E. The values are significantly different between groups according to Student’s t-test: *** p < 0.001 by Student’s t-test, P-dent vs. P-yezo. Zinc: Zn, Sodium: Na, Potassium: K, Magnesium: Mg, Calcium: Ca, Iron: Fe, P-dent: Porphyra dentata groups, P-yezo: Porphyra yesoensis groups. Full article ">Figure 2
Analysis of color parameters in P-dent and P-yezo. Data values are expressed as means ± S.E. The values are significantly different between groups according to Student’s t-test: ** p < 0.01 and *** p < 0.001 by Student’s t-test, P-dent vs. P-yezo. (A) Color parameters of P-dent and P-yezo, and (B) image of P-dent and P-yezo. L*: lightness, a*: redness/greenness, b*: yellowness/blueness, P-dent: Porphyra dentata groups, P-yezo: Porphyra yesoensis groups. Full article ">Figure 3
The analysis of sensory property taste (sourness, sweetness, saltiness, umami, and bitterness) in P-dent and P-yezo. P-dent: Porphyra dentata groups, P-yezo: Porphyra yesoensis groups. Full article ">Figure 4
The comparative analysis in P-dent and P-yezo. (A) Principal component analysis of P-dent and P-yezo, and (B) correlation analysis of P-dent and P-yezo. The color intensity of (B) indicates the degree of correlation. Red represents a positive correlation, whereas blue represents a negative correlation. * p < 0.05, ** p < 0.01. P-dent: Porphyra dentata groups, P-yezo: Porphyra yesoensis groups. Full article ">Figure 5
Analysis of shinorine and porphyra-334 content in P-dent and P-yezo. Data values are expressed as means ± S.E. The values are significantly different between groups according to Student’s t-test: *** p < 0.001 by Student’s t-test, P-dent vs. P-yezo. P-dent: Porphyra dentata groups, P-yezo: Porphyra yesoensis groups. Full article ">

18 pages, 2132 KiB

Open AccessArticle

Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained

by Biya Bouras, Ouarda Aissaoui-Zitoun, Férial Aziza Benyahia, Souhila Djema, Leila Bouras, Mohammed Nassereddine Zidoune and Imène Felfoul

Foods 2025, 14(3), 334; https://doi.org/10.3390/foods14030334 - 21 Jan 2025

Viewed by 307

Abstract

This study aims at the use of freeze-dried camel rennet extract (FDCR) in the manufacture of fresh cheeses from a mixture of camel and goat milk in comparison with the microbial coagulating agent (FDMC). Physical properties, chemical composition, microstructure, and sensory analysis of [...] Read more.

This study aims at the use of freeze-dried camel rennet extract (FDCR) in the manufacture of fresh cheeses from a mixture of camel and goat milk in comparison with the microbial coagulating agent (FDMC). Physical properties, chemical composition, microstructure, and sensory analysis of the cheeses were performed. The recommended amount of FDCR for coagulation of camel–goat milk mixture was 0.2 g/L. The cheese obtained was mainly characterized by dry matter 34.99 ± 0.57% and protein content 36.26 ± 1.75%/DM. Texture profile analysis revealed that the obtained cheese was mainly characterized by cohesiveness 0.32 ± 0.01 and springiness 14.25 ± 0.63 mm. The microstructure showed that the obtained cheese had more and wider pores. FTIR was used to monitor the differences in the gross composition of the obtained cheese compared to that coagulated with FDMC. The main difference was the presence of amide I in the cheese coagulated with FDCR. For X-ray diffraction, the results noted that the use of FDCR as a natural extract in the coagulation of camel–goat milk mixture did not lead to the appearance of crystalline structure in the cheese. For sensory evaluation, the panelists preferred the cheese coagulated with FDCR with a score of 9/15. Full article

(This article belongs to the Section Dairy)

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Foods, Volume 14, Issue 3 (February-1 2025) – 15 articles

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