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Volume 10
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Foods, Volume 10, Issue 1 (January 2021) – 199 articles

Cover Story (view full-size image): A substantial body of evidence accumulated over the past few decades indicates that food bioactive compounds (FBCs), including polyphenols, terpenoids, and glucosinolates, among others, can induce positive outcomes on human health. In this context, this review reports on comprehensive and deep insights into the potential of polyphenols, from their chemical structure, classification, and biosynthesis, to preventive effects on chronic diseases as cancer, CVDs, and NDDs. The challenge of polyphenol bioavailability and bioaccessibility is explored, in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques are highlighted, and not least, high-resolution analytical techniques are used for FBCs characterization, identification, and quantification. View this paper
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35 pages, 1557 KiB  
Review
Omega-3 Polyunsaturated Fatty Acids and the Intestinal Epithelium—A Review
by Luke A. Durkin, Caroline E. Childs and Philip C. Calder
Foods 2021, 10(1), 199; https://doi.org/10.3390/foods10010199 - 19 Jan 2021
Cited by 59 | Viewed by 11040
Abstract
Epithelial cells (enterocytes) form part of the intestinal barrier, the largest human interface between the internal and external environments, and responsible for maintaining regulated intestinal absorption and immunological control. Under inflammatory conditions, the intestinal barrier and its component enterocytes become inflamed, leading to [...] Read more.
Epithelial cells (enterocytes) form part of the intestinal barrier, the largest human interface between the internal and external environments, and responsible for maintaining regulated intestinal absorption and immunological control. Under inflammatory conditions, the intestinal barrier and its component enterocytes become inflamed, leading to changes in barrier histology, permeability, and chemical mediator production. Omega-3 (ω-3) polyunsaturated fatty acids (PUFAs) can influence the inflammatory state of a range of cell types, including endothelial cells, monocytes, and macrophages. This review aims to assess the current literature detailing the effects of ω-3 PUFAs on epithelial cells. Marine-derived ω-3 PUFAs, eicosapentaenoic acid and docosahexaenoic acid, as well as plant-derived alpha-linolenic acid, are incorporated into intestinal epithelial cell membranes, prevent changes to epithelial permeability, inhibit the production of pro-inflammatory cytokines and eicosanoids and induce the production of anti-inflammatory eicosanoids and docosanoids. Altered inflammatory markers have been attributed to changes in activity and/or expression of proteins involved in inflammatory signalling including nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), peroxisome proliferator activated receptor (PPAR) α and γ, G-protein coupled receptor (GPR) 120 and cyclooxygenase (COX)-2. Effective doses for each ω-3 PUFA are difficult to determine due to inconsistencies in dose and time of exposure between different in vitro models and between in vivo and in vitro models. Further research is needed to determine the anti-inflammatory potential of less-studied ω-3 PUFAs, including docosapentaenoic acid and stearidonic acid. Full article
(This article belongs to the Special Issue New Trends in Bioactive Lipids Research in Health and Disease)
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<p>Metabolic conversion pathway from the essential ω-3 PUFA, ALA, to longer-chain ω-3 PUFAs, EPA, DPA and DHA. Conversion data are from [<a href="#B18-foods-10-00199" class="html-bibr">18</a>].</p> Full article ">Figure 2
<p>Intercellular junctions between epithelial cells consisting of tight junctions, adherens junctions, and desmosomes. Abbreviations used: ZO-1, zonula occludens-1; MLCK, myosin light chain kinase; JAM-1, junction adhesion molecule-1.</p> Full article ">Figure 3
<p>IL-8 and monokine induced by gamma interferon (MIG) production by Caco-2 cells stimulated with a cocktail of cytokines (TNF-α (5 ng/mL), IFN-γ (50 ng/mL), and IL-1β) in a Transwell system; cytokines were added to the basolateral compartment, and apical and basolateral supernatants assessed for IL-8 and MIG by Luminex. Controls are unstimulated. (<b>a</b>): Apical IL-8 production. (<b>b</b>): Basolateral IL-8 production. (<b>c</b>): Apical MIG production. (<b>d</b>): Basolateral MIG production. Data are the mean ± SEM from three experiments and are not previously published. Significance was determined by one-way ANOVA with Dunnett’s multiple comparison tests; ** <span class="html-italic">p</span> &lt; 0.01, *** <span class="html-italic">p</span> &lt; 0.001, and **** <span class="html-italic">p</span> &lt; 0.0001.</p> Full article ">Figure 4
<p>Proposed mechanisms involved in ω-3 PUFA regulation of inflammation in intestinal epithelial cells. (<b>1</b>). Incorporation of ω-3 PUFA into phospholipid membrane/lipid rafts. (<b>2</b>). Modulation of tight junction protein expression and redistribution. (<b>3</b>). Production of anti-inflammatory eicosanoids and inhibition of AA-derived eicosanoids catalysed by COX-2 or 5-LOX. (<b>4</b>). Activation of nuclear receptors, e.g., PPAR-α. (<b>5</b>). Translocation of transcription factors into nucleus, e.g., PPAR-γ. (<b>6</b>). Interaction with transmembrane/cell surface receptors, e.g., G-protein coupled receptor 120 (GPR120) and TLR4. Mechanisms 4, 5, and 6 lead to the inhibition of NF-κB and the subsequent reduced production of multiple inflammatory mediators.</p> Full article ">
23 pages, 710 KiB  
Review
Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake
by Cecilie Wirenfeldt Nielsen, Turid Rustad and Susan Løvstad Holdt
Foods 2021, 10(1), 198; https://doi.org/10.3390/foods10010198 - 19 Jan 2021
Cited by 43 | Viewed by 6866
Abstract
Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on [...] Read more.
Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on how much vitamin C is found in seaweeds. A systematic review of vitamin C in 92 seaweed species was conducted followed by analyzing the 132 data entries. The average vitamin C content was 0.773 mg g−1 seaweed in dry weight with a 90th percentile of 2.06 mg g−1 dry weight. The vitamin C content was evaluated based on taxonomical categories of green, brown and red seaweeds (Chlorophyta (phylum), Phaeophyceae (class), and Rhodophyta (phylum)), and no significant differences were found between them. The vitamin C content was compared to other food sources, and this showed that seaweeds can contribute to the daily vitamin C intake, but are not a rich source. Moreover, seasonal variations, analytical methods, and processing impacts were also evaluated. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Safety of Cultivated Macroalgae)
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<p>Data analysis of vitamin C content (mg g<sup>−1</sup> dw) represented in boxplots and statistical output for the three categories; Chlorophyta (phylum), Phaeophyceae (class), and Rhodophyta (phylum).</p> Full article ">Figure 2
<p>Data analysis of vitamin C content (mg g<sup>−1</sup> dw) represented in boxplots and statistical output for some orders of the phylum Chlorophyta.</p> Full article ">Figure 3
<p>Data analysis of vitamin C (mg g<sup>−1</sup> dw) content represented in boxplots and statistical output for some orders of the class Phaeophyceae. The letters “a” and “b” indicate statistically significant differences between orders.</p> Full article ">Figure 4
<p>Data analysis of vitamin C content (mg g<sup>−1</sup> dw) represented in boxplots and statistical output for some orders of the phylum Rhodophyta.</p> Full article ">
15 pages, 3227 KiB  
Article
Physicochemical Properties and Antioxidant Activity of Pumpkin Polysaccharide (Cucurbita moschata Duchesne ex Poiret) Modified by Subcritical Water
by Guoyong Yu, Jing Zhao, Yunlu Wei, Linlin Huang, Fei Li, Yu Zhang and Quanhong Li
Foods 2021, 10(1), 197; https://doi.org/10.3390/foods10010197 - 19 Jan 2021
Cited by 37 | Viewed by 4832
Abstract
In this paper, subcritical water (SCW) was applied to modify pumpkin (Cucurbita moschata Duchesne ex Poiret) polysaccharides, and the properties and antioxidant activity of pumpkin polysaccharides were investigated. SCW treatments at varying temperature led to changes in the rheological and emulsifying properties [...] Read more.
In this paper, subcritical water (SCW) was applied to modify pumpkin (Cucurbita moschata Duchesne ex Poiret) polysaccharides, and the properties and antioxidant activity of pumpkin polysaccharides were investigated. SCW treatments at varying temperature led to changes in the rheological and emulsifying properties of pumpkin polysaccharides. SCW treatments efficiently degraded pumpkin polysaccharides and changed the molecular weight distribution. Decreases in intrinsic viscosity, viscosity-average molecular weight, and apparent viscosity were also observed, while the activation energy and flow behavior indices increased. The temperature of SCW treatment has a great influence on the linear viscoelastic properties and antioxidant activity of pumpkin polysaccharides. Pumpkin polysaccharides solution treated by SCW at 150 °C exhibited the highest emulsifying activity and antioxidant activity, which was probably due to a broader molecular mass distribution and more reducing ends exposed after treatment. Scanning electron microscopy showed that SCW treatment changed the microstructure of pumpkin polysaccharides, resulting in the exposure of bigger surface area. Our results suggest that SCW treatment is an effective approach to modify pumpkin polysaccharides to achieve improved solution properties and antioxidant activity. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Characterization, Properties and Health Benefits)
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Full article ">Figure 1
<p>The molecular mass distribution of PCP (<b>A</b>), SW120 (<b>B</b>), SW150 (<b>C</b>), SW180 (<b>D</b>), SW210 (<b>E</b>), and total carbohydrate and reducing carbohydrate (<b>F</b>) of polysaccharides under different subcritical water conditions. Data were expressed by means ± standard deviations (<span class="html-italic">n</span> = 3). Values with different letters are significantly different (<span class="html-italic">p</span> &lt; 0.05). PCP, pumpkin crude polysaccharides; SW120, PCP under subcritical water 120 °C treatment; SW150, PCP under subcritical water 150 °C treatment; SW180, PCP under subcritical water 180 °C treatment; SW210, PCP under subcritical water 210 °C treatment.</p> Full article ">Figure 2
<p>Apparent viscosities (<b>A</b>), storage modulus (G’) curves (<b>B</b>), intrinsic viscosity ([<span class="html-italic">η</span>]) and viscosity-average molecular weight (Mv) (<b>C</b>), and activation energy (<b>D</b>) of variety polysaccharides solutions under different SCW conditions. Data were expressed by means ± standard deviations (<span class="html-italic">n</span> = 3). Values with different letters are significantly different (<span class="html-italic">p</span> &lt; 0.05). PCP, pumpkin crude polysaccharides; SW120, PCP under subcritical water 120 °C treatment; SW150, PCP under subcritical water 150 °C treatment; SW180, PCP under subcritical water 180 °C treatment; SW210, PCP under subcritical water 210 °C treatment.</p> Full article ">Figure 3
<p>Emulsifying activity (<b>A</b>), Zeta potential (<b>B</b>), and Conductivity (<b>C</b>) of polysaccharides emulsions under different SCW conditions. Data were expressed by means ± SD (<span class="html-italic">n</span> = 3). Values in the same column with different letters are significantly different (<span class="html-italic">p</span> &lt; 0.05). PCP, pumpkin crude polysaccharides; SW120, PCP under SCW 120 °C treatment; SW150, PCP under SCW 150 °C treatment; SW180, PCP under SCW 180 °C treatment.</p> Full article ">Figure 4
<p>FTIR spectra (<b>A</b>) and scanning electron microphotograph (SEM) (<b>B</b>) of pumpkin polysaccharides treated with different subcritical water (SCW) conditions.</p> Full article ">Figure 5
<p>Scavenging effect of pumpkin polysaccharides on hydroxyl radical (<b>A</b>), ABTS radical (<b>B</b>), DPPH radical (<b>C</b>), and reducing power (<b>D</b>). Data were expressed by means ± SD (<span class="html-italic">n</span> = 3). Values with different letters in the same concentration column differ significantly (<span class="html-italic">p</span> &lt; 0.05). PCP, pumpkin crude polysaccharides; SW120, PCP under SCW 120 °C treatment; SW150, PCP under SCW 150 °C treatment; SW180, PCP under SCW 180 °C treatment.</p> Full article ">
13 pages, 1229 KiB  
Article
Native Species Facing Climate Changes: Response of Calafate Berries to Low Temperature and UV Radiation
by María Eugenia Romero-Román, Mauricio Schoebitz, Richard M. Bastías, Pablo S. Fernández, Cristina García-Viguera and María Dolores López-Belchi
Foods 2021, 10(1), 196; https://doi.org/10.3390/foods10010196 - 19 Jan 2021
Cited by 15 | Viewed by 5019
Abstract
Calafate (Berberis microphylla G. Forst) is a wild bush plant widely distributed in the south of Argentina and Chile. Their blue colored fruits present particular flavor and health benefits attributed to high polyphenol contents biosynthesized by the plant under stress. Studies about [...] Read more.
Calafate (Berberis microphylla G. Forst) is a wild bush plant widely distributed in the south of Argentina and Chile. Their blue colored fruits present particular flavor and health benefits attributed to high polyphenol contents biosynthesized by the plant under stress. Studies about correlation of abiotic conditions with anthocyanin profiles and physicochemical features of calafate beneath wild origin environment are not described yet. Hence, this research aimed to evaluate the physicochemical changes, antioxidant activity and anthocyanin content of calafate fruit in relationship to UV solar radiation (W.m−2) and air temperature (°C) environment condition during three consecutive years (2017, 2018, 2019). Variations in fruit anthocyanins were determined by comparison between high performance liquid chromatography (HPLC-DAD-ESI)/MSn and CIEL*a*b* colors parameters. Correlations were analyzed by principal component analysis (PCA). Radiation was negatively correlated with fruit size and weight. Physicochemical aspects such as pH, soluble solids, color, total anthocyanins, flavanols and other phenolic compounds were positively correlated with temperature changes. The quantities of monomeric anthocyanins were dependent on both low temperature and global radiation (reaching 20.01 mg g−1 FW in calafate fruit). These results constitute a valuable resource to understand the structural and physiological plasticity of calafate in facing climate changes for future domestication research as well as for agri-food industrial application. Full article
(This article belongs to the Special Issue Climate Changes and Global Warming—the Future of Foods)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Minimum Temperature in °C (<b>a</b>) and maximum UV solar radiation/day (W m<sup>−2</sup>) (<b>b</b>) during three consecutive years (2017–2019) of the experimental period with calafate berries in Coyhaique.</p> Full article ">Figure 2
<p>Matrix of correlation between UV solar radiation and temperature with physicochemical parameters of calafate berries. PT, polyphenols, dE, color differential (ΔE); AT, sum of individual anthocyanins; TSS, total soluble solids; pH, potential of Hydrogen; L, luminosity (<span class="html-italic">CIEL*a*b*</span>); S, period of time (2017, 2018, 2019); a and b, chroma in <span class="html-italic">CIEL*a*b*</span> components, P, polar diameter; Eq, equatorial diameter; W, weight; Temp, temperature; rad.day, maximum radiation per day.</p> Full article ">Figure 3
<p>Principal component analysis (PCA) of physical and chemical variables of calafate berry extracts. P, polar diameter; Eq, equatorial diameter; W, weight; L, *a, *b <span class="html-italic">CIEL*a*b*</span> components; dE, ΔE; TSS, total soluble solids; AT, Sum of individual anthocyanins; T, temperature; rad, maximum radiation per day. (<b>a</b>) PCA of variables. (<b>b</b>) PCA of individuals.</p> Full article ">
14 pages, 2156 KiB  
Article
Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast
by Zhen Li, Zongyun Yang, Yulong Zhang, Tong Lu, Xiaoqian Zhang, Yue Qi, Peng Wang and Xinglian Xu
Foods 2021, 10(1), 195; https://doi.org/10.3390/foods10010195 - 19 Jan 2021
Cited by 10 | Viewed by 4115
Abstract
In order to explore a new strategy to characterize the texture of raw meat, based on the ultrasonic tenderized wooden breast (WB), this study proposed stress relaxation and creep to determine the rheological properties. Results showed that hardness was significantly decreased from 3625.61 [...] Read more.
In order to explore a new strategy to characterize the texture of raw meat, based on the ultrasonic tenderized wooden breast (WB), this study proposed stress relaxation and creep to determine the rheological properties. Results showed that hardness was significantly decreased from 3625.61 g to 2643.64 g, and elasticity increased, after 600 W ultrasound treatment at 20 kHz for 20 min (on-time 2 s and off-time 3 s) at 4 °C. In addition, based on the transformation of creep data, a new indicator, slope ε′(t), was innovatively used to simulate a sensory feedback of hardness from the touch sensation, proving WB became tender at 600 W treatment due to the feedback speed to external force. These above results were confirmed by the reduced shear force, increased myofibril fragmentation index (MFI), decreased particle size, and increased myofibrillar protein degradation. Histology analysis and collagen suggested the tenderizing results was caused by muscle fiber rather than connective tissue. Overall, stress relaxation and creep had a potential to predict meat texture characteristics and 600 W ultrasound treatment was an effective strategy to reduce economic losses of WB. Full article
(This article belongs to the Special Issue Innovation Trends for the Meat Industry)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>The schematic diagram of the ultrasound process, (<b>a</b>): Front view of ultrasound process; (<b>b</b>): The front detail of the ultrasound process.</p> Full article ">Figure 2
<p>Effect of different ultrasound power on stress relaxation of wooden breast (WB).</p> Full article ">Figure 3
<p>(<b>a</b>): Creep fitting; (<b>b</b>): Effect of different ultrasound power on creep of WB; (<b>c</b>): Effect of different ultrasound power on ε′(t) of WB.</p> Full article ">Figure 4
<p>(<b>a</b>): Effect of different ultrasound power on shear force of WB; (<b>b</b>): Effect of different ultrasound power on the myofibril fragmentation index (MFI) of WB; (<b>c</b>): Effect of different ultrasound power on particle size of WB. Error bars are standard deviations (n = 5). Different letters above columns represent a significant difference at <span class="html-italic">p</span> &lt; 0.05.</p> Full article ">Figure 5
<p>(<b>a</b>): Effect of different ultrasound power on collagen content of WB; (<b>b</b>): Effect of different ultrasound power on collagen solubility of WB; (<b>c</b>): Effect of different ultrasound power on Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) of WB, 1–5: Control, 300 W, 600 W, 900 W, 1200 W; M: Marker. Error bars are standard deviations (n = 5). Different letters above columns represent a significant difference at <span class="html-italic">p</span> &lt; 0.05.</p> Full article ">Figure 6
<p>Effect of different ultrasound power on histology of WB. Masson staining of tissue. From left to right are the Control, 300 W, 600 W, 900 W and 1200 W groups. (<b>A</b>–<b>E</b>): longitudinal section of myofibril, scale bar = 200 μm; (<b>a</b>–<b>e</b>): transverse section of myofibril, scale bar = 100 μm; (<b>I</b>–<b>V</b>): transverse section of myofibril, scale bar = 200 μm.</p> Full article ">
11 pages, 537 KiB  
Article
Dietary Whey Protein Supplementation Increases Immunoglobulin G Production by Affecting Helper T Cell Populations after Antigen Exposure
by Dong Jin Ha, Jonggun Kim, Saehun Kim, Gwang-Woong Go and Kwang-Youn Whang
Foods 2021, 10(1), 194; https://doi.org/10.3390/foods10010194 - 19 Jan 2021
Cited by 7 | Viewed by 6024
Abstract
Whey protein is a by-product of cheese and casein manufacturing processes. It contains highly bioactive molecules, such as epidermal growth factor, colony-stimulating factor, transforming growth factor-α and -β, insulin-like growth factor, and fibroblast growth factor. Effects of whey protein on immune responses after [...] Read more.
Whey protein is a by-product of cheese and casein manufacturing processes. It contains highly bioactive molecules, such as epidermal growth factor, colony-stimulating factor, transforming growth factor-α and -β, insulin-like growth factor, and fibroblast growth factor. Effects of whey protein on immune responses after antigen (hemagglutinin peptide) injection were evaluated in rats. Experimental diets were formulated based on NIH-31M and supplemented with 1% amino acids mixture (CON) or 1% whey protein concentrate (WPC) to generate isocaloric and isonitrogenous diets. Rats were fed the experimental diets for two weeks and then exposed to antigen two times (Days 0 and 14). Blood was collected on Days 0, 7, 14, and 21 for hematological analysis. The WPC group showed decreased IgA and cytotoxic T cells before the antigen injection (Day 0) but increased IgG, IL-2, and IL-4 after antigen injection due to increased B cells and T cells. Helper T cells were increased at Days 14 and 21, but cytotoxic T cells were not affected by WPC. WPC may activate adaptive immunity (IgG) against antigen by modulating helper T cells. Bioactive molecules might contribute to the immune-enhancing effects of whey protein concentrate. Full article
(This article belongs to the Section Food Nutrition)
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<p>Body weight and feed intake of rats fed the experimental diets for 35 days. Day 0 is the first antigen exposure day by injection. Values are expressed as mean ± S.E. (<span class="html-italic">n</span> = 5). <sup>a,b,c</sup><sup>,d</sup> Significantly different compared with Day 14 of each dietary treatment by ANOVA and Fisher’s least significant difference test (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 2
<p>Changes in plasma immunoglobulins and cytokines concentrations in rats after antigen injection. Values are expressed as mean ± S.E. (<span class="html-italic">n</span> = 5). IgG, immunoglobulin G; IgA, immunoglobulin A; IL-2, interleukin-2; IL-4, interleukin-4; TNF-α, tumor necrosis factor-α; INF-γ, interferon-γ. * Significantly different when compared with CON on an identical Day by Student <span class="html-italic">t</span>-test (<span class="html-italic">p</span> &lt; 0.05). <sup>a,b,c</sup><sup>,d</sup> Significantly different compared with Day 0 of each dietary treatment by ANOVA and Fisher’s least significant difference test (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">
15 pages, 4001 KiB  
Article
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
by Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni and Zoran Herceg
Foods 2021, 10(1), 193; https://doi.org/10.3390/foods10010193 - 19 Jan 2021
Cited by 36 | Viewed by 5247
Abstract
In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and [...] Read more.
In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type (olive oil or butter). The flour choice influenced all cookie quality parameters: baking loss, color, line height and width, and dietary fiber content. Results indicated that lower baking loss and better printing quality were obtained for cookie dough containing olive oil, which had higher viscosity and consistency coefficient compared with dough containing butter. Cookies with olive oil in which part of the oat flour was replaced with rye and carob flour were printed with high accuracy (≥98%), close to the ideal 3D shape. Overall, this study demonstrates the importance of selecting fat and particularly flour, as well as the extrusion rate on the quality and repeatability of 3D-printed cookies. Full article
(This article belongs to the Special Issue New Insights into Cereals and Cereal-Based Foods)
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Full article ">Figure 1
<p>(<b>a</b>) Points for determination of shape height and (<b>b</b>) color determining area and 4 points for determining the width of the baked shapes.</p> Full article ">Figure 2
<p>Schematic flow chart of the methods used in this study.</p> Full article ">Figure 3
<p>(<b>a</b>) Dough utilization rate of different mixtures in 3D printing and (<b>b</b>) average weight repeatability of 3D-printed cookies (in printing order 1–5) depending on the extrusion rate (mean ± standard deviation).</p> Full article ">Figure 4
<p>Line width of cookie from (<b>a</b>) mixture 1A-1B, (<b>b</b>) mixture 2A-2B, and (<b>c</b>) mixture 3A-3B as a function of extrusion rate (<span class="html-italic">Q</span>) and nozzle speed (<span class="html-italic">v</span>) for a syringe with a 2 mm diameter nozzle. Each point represents the average of 2 measurements with standard deviation represented as error bars.</p> Full article ">Figure 5
<p>3D shape accuracy versus extrusion rate for each subsequent cookie sample (mean ± standard deviation, <span class="html-italic">n</span> = 2).</p> Full article ">Figure 6
<p>(<b>a</b>) The projection of samples and (<b>b</b>) the projection of responses on the factor-plane according to principal component analysis.</p> Full article ">
13 pages, 2952 KiB  
Article
Metabolomic Approach for Characterization of Polyphenolic Compounds in Laminaria japonica, Undaria pinnatifida, Sargassum fusiforme and Ascophyllum nodosum
by Ping Shen, Yue Gu, Chunxu Zhang, Chenghang Sun, Lei Qin, Chenxu Yu and Hang Qi
Foods 2021, 10(1), 192; https://doi.org/10.3390/foods10010192 - 19 Jan 2021
Cited by 31 | Viewed by 4543
Abstract
Profiling of polyphenolics in four types of brown macroalgae, namely Laminaria japonica (L. japonica), Undaria pinnatifida (U. pinnatifida), Sargassum fusiforme (S. fusiforme), and Ascophyllum nodosum (A. nodosum), and their effect on oxidation resistance were investigated [...] Read more.
Profiling of polyphenolics in four types of brown macroalgae, namely Laminaria japonica (L. japonica), Undaria pinnatifida (U. pinnatifida), Sargassum fusiforme (S. fusiforme), and Ascophyllum nodosum (A. nodosum), and their effect on oxidation resistance were investigated for the first time. Polyphenolic extracts from marine brown macroalgae were shown to effectively remove oxidants from cells and cellular systems. A. nodosum showed the highest antioxidant activity among evaluated brown macroalgae, showing a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and alleviating oxidative damage caused by hydrogen peroxide to human keratinocytes (HaCaT) cells. Through Q-Exactive HF-X mass spectrometry analysis, 12 polyphenolic compounds were preliminarily identified, including phlorotannins, phenolic acids, and flavonoids. Significant differences in content and variety of polyphenolics were found in evaluated brown macroalgae, which could be related to differences in antioxidant activity in vivo and in vitro. Moreover, the antioxidant activity might be related to the total phenolic content and the types of polyphenolics, especially phlorotannins. The findings presented in this study indicate that A. nodosum could be used as an important substitute for functional ingredients in foods and pharmaceutical preparations, as well as a raw material for phlorotannins research. Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Characterization, Properties and Health Benefits)
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Graphical abstract
Full article ">Figure 1
<p>Evaluation of total phenolic content and antioxidant activity in four types of brown macroalgae in vitro and in vivo. (<b>a</b>) Total phenolic content (mg GAE/g dry weight extract) (<b>b</b>) 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (<b>c</b>) Cell viability after challenge with H<sub>2</sub>O<sub>2</sub>. Data are presented as mean ± standard deviation. Different letters in the same row indicate significant differences as assessed by Duncan’s multiple-range test following one-way ANOVA (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 1 Cont.
<p>Evaluation of total phenolic content and antioxidant activity in four types of brown macroalgae in vitro and in vivo. (<b>a</b>) Total phenolic content (mg GAE/g dry weight extract) (<b>b</b>) 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (<b>c</b>) Cell viability after challenge with H<sub>2</sub>O<sub>2</sub>. Data are presented as mean ± standard deviation. Different letters in the same row indicate significant differences as assessed by Duncan’s multiple-range test following one-way ANOVA (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 2
<p>MS/MS fragmentation pattern of identified polyphenolic compounds in Solid-Phase Extraction (SPE) polyphenolic fraction of brown macroalgae. Polyphenolic compounds’ molecular structures were obtained from <a href="http://www.chemspider.com/" target="_blank">http://www.chemspider.com/</a> database.</p> Full article ">Figure 2 Cont.
<p>MS/MS fragmentation pattern of identified polyphenolic compounds in Solid-Phase Extraction (SPE) polyphenolic fraction of brown macroalgae. Polyphenolic compounds’ molecular structures were obtained from <a href="http://www.chemspider.com/" target="_blank">http://www.chemspider.com/</a> database.</p> Full article ">Figure 3
<p>Principal component analysis (PCA) score plot (<b>a</b>) and PCA loadings plot (<b>b</b>) for four types of brown macroalgae.</p> Full article ">Figure 4
<p>Partial least squares discriminant analysis (PLS-DA) score plot (<b>a</b>) and VIP scores by PLS-DA (<b>b</b>) derived from Q-Exactive HF-X mass spectrometry data using positive electrospray ionization of polyphenolic compounds in four types of brown macroalgae.</p> Full article ">Figure 5
<p>Hierarchical cluster analysis (HCA) and heatmap of polyphenolic compounds in four types of brown macroalgae.</p> Full article ">
16 pages, 1206 KiB  
Article
Analysis of Intact Glycosidic Aroma Precursors in Grapes by High-Performance Liquid Chromatography with a Diode Array Detector
by Cristina Cebrián-Tarancón, José Oliva, Miguel Ángel Cámara, Gonzalo L. Alonso and M. Rosario Salinas
Foods 2021, 10(1), 191; https://doi.org/10.3390/foods10010191 - 19 Jan 2021
Cited by 6 | Viewed by 3481
Abstract
Nowadays, the techniques for the analysis of glycosidic precursors in grapes involve changes in the glycoside structure or it is necessary the use of very expensive analytical techniques. In this study, we describe for the first time an approach to analyse intact glycosidic [...] Read more.
Nowadays, the techniques for the analysis of glycosidic precursors in grapes involve changes in the glycoside structure or it is necessary the use of very expensive analytical techniques. In this study, we describe for the first time an approach to analyse intact glycosidic aroma precursors in grapes by high-performance liquid chromatography with a diode array detector (HPLC-DAD), a simple and cheap analytical technique that could be used in wineries. Briefly, the skin of Muscat of Alexandria grapes was extracted using a microwave and purified using solid-phase extraction combining Oasis MCX and LiChrolut EN cartridges. In total, 20 compounds were selected by HPLC-DAD at 195 nm and taking as a reference the spectrum of phenyl β-D-glucopyranoside, whose DAD spectrum showed a first shoulder from 190 to 230 nm and a second around 200–360 nm. After that, these glycosidic compounds were identified by High-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (HPLC-qTOF-MS). Disaccharides hexose pentose were the most abundant group observed with respect to the sugars and monoterpendiols the main aglycones found. Full article
(This article belongs to the Special Issue Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods)
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<p>Extraction and isolation procedure of glycosidic aroma precursors.</p> Full article ">Figure 2
<p>High-performance liquid chromatography with a diode array detector (HPLC-DAD) chromatogram at 195 nm with peaks tentatively selected as intact glycosidic aroma precursors in Muscat of Alexandria grapes.</p> Full article ">Figure 3
<p>Intact glycosylated aroma precursor spectra (195 nm) of Muscat of Alexandria (peaks A-T). (<b>A</b>) Peak 1: C4 alcohol, RT 8.90. (<b>B</b>) Peak 2: Undefined glycoside 1, RT 9.74. (<b>C</b>) Peak 3: Undefined glycoside 2, RT 16.33. (<b>D</b>) Peak 4: C6 alcohol, RT 17.96. (<b>E</b>) Peak 5: Undefined glycoside 3, RT 19.68. (<b>F</b>) Peak 6: C6 alcohol, RT 24.49. (<b>G</b>) Peak 7: Undefined glycoside 4, RT 29.07. (<b>H</b>) Peak 8: Undefined glycoside 5, RT 29.07. (<b>I</b>) Peak 9: Dihydromonoterpentriol. RT 40.41. (<b>J</b>) Peak 10: Norisoprenoid. RT 41.43. (<b>K</b>) Peak 11: Undefined glycoside 6, RT 42.51. (<b>L</b>) Peak 12: Undefined glycoside 7, RT 45.29. (<b>M</b>) Peak 13: Monoterpendiol, RT 47.71. (<b>N</b>) Peak 14: Monoterpenetriol, RT 48.64. (<b>O</b>) Peak 15: Monoterpendiol, RT 54.89. (<b>P</b>) Peak 16: Monoterpendiol, RT 59.97. (<b>Q</b>) Peak 17: Monoterpendiol, RT 61.55. (<b>R</b>) Peak 18: Monoterpendiol, RT 64.47. (<b>S</b>) Peak 19: Monoterpendiol, RT 69.21. (<b>T</b>) Peak 20: Undefined glycoside, RT 82.69.</p> Full article ">Figure 3 Cont.
<p>Intact glycosylated aroma precursor spectra (195 nm) of Muscat of Alexandria (peaks A-T). (<b>A</b>) Peak 1: C4 alcohol, RT 8.90. (<b>B</b>) Peak 2: Undefined glycoside 1, RT 9.74. (<b>C</b>) Peak 3: Undefined glycoside 2, RT 16.33. (<b>D</b>) Peak 4: C6 alcohol, RT 17.96. (<b>E</b>) Peak 5: Undefined glycoside 3, RT 19.68. (<b>F</b>) Peak 6: C6 alcohol, RT 24.49. (<b>G</b>) Peak 7: Undefined glycoside 4, RT 29.07. (<b>H</b>) Peak 8: Undefined glycoside 5, RT 29.07. (<b>I</b>) Peak 9: Dihydromonoterpentriol. RT 40.41. (<b>J</b>) Peak 10: Norisoprenoid. RT 41.43. (<b>K</b>) Peak 11: Undefined glycoside 6, RT 42.51. (<b>L</b>) Peak 12: Undefined glycoside 7, RT 45.29. (<b>M</b>) Peak 13: Monoterpendiol, RT 47.71. (<b>N</b>) Peak 14: Monoterpenetriol, RT 48.64. (<b>O</b>) Peak 15: Monoterpendiol, RT 54.89. (<b>P</b>) Peak 16: Monoterpendiol, RT 59.97. (<b>Q</b>) Peak 17: Monoterpendiol, RT 61.55. (<b>R</b>) Peak 18: Monoterpendiol, RT 64.47. (<b>S</b>) Peak 19: Monoterpendiol, RT 69.21. (<b>T</b>) Peak 20: Undefined glycoside, RT 82.69.</p> Full article ">
18 pages, 967 KiB  
Article
Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations
by Maja Repajić, Ena Cegledi, Zoran Zorić, Sandra Pedisić, Ivona Elez Garofulić, Sanja Radman, Igor Palčić and Verica Dragović-Uzelac
Foods 2021, 10(1), 190; https://doi.org/10.3390/foods10010190 - 18 Jan 2021
Cited by 57 | Viewed by 6797
Abstract
This study evaluated the presence of bioactives in wild nettle leaves and stalks during the phenological stage and in the context of natural habitat diversity. Thus, wild nettle samples collected before flowering, during flowering and after flowering from 14 habitats situated in three [...] Read more.
This study evaluated the presence of bioactives in wild nettle leaves and stalks during the phenological stage and in the context of natural habitat diversity. Thus, wild nettle samples collected before flowering, during flowering and after flowering from 14 habitats situated in three different regions (continental, mountain and seaside) were analyzed for low molecular weight polyphenols, carotenoids and chlorophylls using UPLC-MS/MS and HPLC analysis, while the ORAC method was performed for the antioxidant capacity measurement. Statistical analysis showed that, when compared to the stalks, nettle leaves contained significantly higher amounts of analyzed compounds which accumulated in the highest yields before flowering (polyphenols) and at the flowering stage (pigments). Moreover, nettle habitat variations greatly influenced the amounts of analyzed bioactives, where samples from the continental area contained higher levels of polyphenols, while seaside region samples were more abundant with pigments. The levels of ORAC followed the same pattern, being higher in leaves samples collected before and during flowering from the continental habitats. Hence, in order to provide the product’s maximum value for consumers’ benefit, a multidisciplinary approach is important for the selection of a plant part as well as its phenological stage with the highest accumulation of bioactive compounds. Full article
(This article belongs to the Special Issue Plant Extracts: Chemical Composition, Bioactivity and Potential Applications)
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<p>HPLC UV-VIS/PDA detection of pigments in wild nettle leaves (<span class="html-italic">Urtica dioica</span> L.) collected from Poreč before flowering: (<b>a</b>) at 450 nm (1 = violaxanthin derivative 1, 2 = neoxanthin derivative 1, 3 = neoxanthin, 4 = violaxanthin, 5 = violaxanthin derivative 2, 6 = 13′-<span class="html-italic">cis</span>-lutein, 7 = neoxanthin derivative 2, 8 = lutein 5,6-epoxide, 9 = lutein, 10 = zeaxanthin, 11 = 9′-<span class="html-italic">cis</span>-lutein, 12 = α-carotene, 13 = β-carotene); (<b>b</b>) at 660 nm (1 = chlorophyll <span class="html-italic">a</span> derivative 1, 2 = chlorophyll <span class="html-italic">a</span> derivative 2, 3 = chlorophyll <span class="html-italic">b</span>, 4 = chlorophyll <span class="html-italic">b</span> derivative 1, 5 = chlorophyll <span class="html-italic">a</span> derivative 3, 6 = chlorophyll <span class="html-italic">a</span> derivative 4, 7 = chlorophyll <span class="html-italic">a</span>, 8 = chlorophyll <span class="html-italic">a</span> derivative 5, 9 = chlorophyll <span class="html-italic">a</span> derivative 6).</p> Full article ">Figure 2
<p>Distribution of wild nettle samples in two-dimensional coordinate system defined by the first two principal components (PC1 and PC2) according to the (<b>a</b>) plant part; (<b>b</b>) phenological stage; (<b>c</b>) growing region (1 = isoflavones, 2 = flavanones, 3 = flavones, 4 = benzoic acids, 5 = cinnamic acids, 6 = total polyphenols, 7 = flavonols, 8 = flavan-3-ols, 9 = other acids, 10 = coumarins, 11 = ORAC, 12 = carotenoids, 13 = chlorophylls, 14 = total pigments).</p> Full article ">
12 pages, 1743 KiB  
Article
Determination of Three Typical Metabolites of Pyrethroid Pesticides in Tea Using a Modified QuEChERS Sample Preparation by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry
by Hongping Chen, Xinlu Wang, Pingxiang Liu, Qi Jia, Haolei Han, Changling Jiang and Jing Qiu
Foods 2021, 10(1), 189; https://doi.org/10.3390/foods10010189 - 18 Jan 2021
Cited by 24 | Viewed by 4174
Abstract
Pyrethroid pesticides are widely used on tea plants, and their residues of high frequency and concentration have received great attention. Until recently, the residues of typical metabolites of pyrethroid pesticides in tea were unknown. Herein, a modified “quick, easy, cheap, effective, rugged and [...] Read more.
Pyrethroid pesticides are widely used on tea plants, and their residues of high frequency and concentration have received great attention. Until recently, the residues of typical metabolites of pyrethroid pesticides in tea were unknown. Herein, a modified “quick, easy, cheap, effective, rugged and safe” (QuEChERS) method for the determination of three typical metabolites of pyrethroid pesticides in tea, using ultra performance liquid chromatography tandem mass spectrometry, was developed. The mixture of florisil, octadecylsilane, and graphite carbon black was employed as modified QuEChERS adsorbents. A Kinetex C18 column achieved good separation and chromatographic peaks of all analytes. The calibration curves of 3-phenoxybenzoic acid (3-PBA) and 4-fluoro-3-phenoxybenzoic acid (4-F-3-PBA) were linear in the range of 0.1–50 ng mL−1 (determination coefficient R2 higher than 0.999), and that of cis-3-(2-chloro-3,3,3-trifluoroprop-1-en-1-yl)-2,2-dimethylcyclopropanecarboxylic acid (TFA) was in the range of 1–100 ng mL−1 (R2 higher than 0.998). The method was validated and recoveries ranged from 83.0% to 117.3%. Intra- and inter-day precisions were lower than or equal to 13.2%. The limits of quantification of 3-PBA, 4-F-3-PBA, and TFA were 5, 2, and 10 μg kg−1, respectively. A total of 22 tea samples were monitored using this method, and 3-PBA and TFA were found in two green tea samples. Full article
(This article belongs to the Special Issue Detection of Residual Pesticides in Foods)
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<p>Transformation compounds from pyrethroids pesticides.</p> Full article ">Figure 2
<p>Ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) chromatograms of three target compounds and internal standard 2-PBA (peak 1 # means 3-PBA and peak 2# means 2-PBA) obtained from Kinetex C18 (100 × 2.1 mm id, 2.6 μm particle size) under the mobile phase A water and phase B methanol. Note, gradient elution: 0–1 min 5% B; 1–3 min 95% B; 3–10 min 95% B, 10–10.5 min 5% B;10.5–12 min 5% B.</p> Full article ">Figure 3
<p>Recoveries of three analytes and internal substances with the extraction methods of original “quick, easy, cheap, effective, rugged and safe” (QuEChERS), CEN 15662, and AOAC 2007.1.</p> Full article ">Figure 4
<p>Tea extracts before (Raw) and after clean up by NH3-NTs, MWCNTS, GCB, C18, PSA, PVPP, florisil, and ZrO.</p> Full article ">Figure 5
<p>UHPLC-MS/MS chromatograms of 3-PBA, 4-F-3-PBA, TFA and internal standard 2-PBA in a blank green tea sample (CK), matched matrix standard calibration at 10 μg L<sup>−1</sup> (Mstd), and spiked sample at 50 μg L<sup>−1</sup> (QC).</p> Full article ">
14 pages, 334 KiB  
Article
Phenolic and Carotenoid Profile of Lamb’s Lettuce and Improvement of the Bioactive Content by Preharvest Conditions
by Virginia Hernández, M. Ángeles Botella, Pilar Hellín, Juana Cava, Jose Fenoll, Teresa Mestre, Vicente Martínez and Pilar Flores
Foods 2021, 10(1), 188; https://doi.org/10.3390/foods10010188 - 18 Jan 2021
Cited by 18 | Viewed by 3798
Abstract
This study characterizes the phenolic, carotenoid and chlorophyll profile of lamb’s lettuce, a vegetable whose consumption in salads and ready-to-eat products is constantly growing. The MS/MS analysis allowed the identification of thirty-five phenolic compounds including hydroxybenzoic and hydroxycinnamic acids, flavanones, flavanols and flavanones, [...] Read more.
This study characterizes the phenolic, carotenoid and chlorophyll profile of lamb’s lettuce, a vegetable whose consumption in salads and ready-to-eat products is constantly growing. The MS/MS analysis allowed the identification of thirty-five phenolic compounds including hydroxybenzoic and hydroxycinnamic acids, flavanones, flavanols and flavanones, many of which are reported here in lamb’s lettuce for the first time. Chlorogenic acid was the principal phenolic compound found (57.1% of the total phenolic concentration) followed by its isomer cis-5-caffeoylquinic. Other major phenolic compounds were also hydroxycinnamic acids (coumaroylquinic, dicaffeoylquinic and feruloylquinic acids) as well as the flavones luteolin-7-rutinoside, diosmetin-apiosylglucoside and diosmin. Regarding carotenoids, seven xanthophyll and four carotenes, among which β-carotene and lutein were the major compounds, were detected from their UV-Vis absorption spectrum. In addition, chlorophylls a and b, their isomers and derivatives (pheophytin) were identified. Preharvest factors such as reduced fertilization levels or salinity increased some secondary metabolites, highlighting the importance of these factors on the final nutritional value of plant foods. Lamb’s lettuce was seen to be a good potential source of bioactive compounds, and fertilization management might be considered a useful tool for increasing its nutritional interest. Full article
(This article belongs to the Special Issue Isolation and Identification of Bioactive Secondary Metabolites)
13 pages, 1524 KiB  
Article
Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure
by Ruibin Wang, Ming Li, Yimin Wei, Boli Guo, Margaret Brennan and Charles Stephen Brennan
Foods 2021, 10(1), 187; https://doi.org/10.3390/foods10010187 - 18 Jan 2021
Cited by 19 | Viewed by 3575
Abstract
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) [...] Read more.
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties. Full article
(This article belongs to the Special Issue Starch Structure, Processing and Digestion)
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<p>Cooking loss (CL) and cooking breakage ratio (CBR) of FBN and DBN. FBN-20/50/80% is fresh buckwheat noodles with 20/50/80% of extruded buckwheat flour; DBN-20/50/80% is dried buckwheat noodles with 20/50/80% of extruded buckwheat flour; a, b, c, and d indicate values are significantly different at <span class="html-italic">p</span> &lt; 0.05.</p> Full article ">Figure 2
<p>Transverse relaxation time (T2) (<b>A</b>) and the relative amount of water (A2) (<b>B</b>) in different status/distribution for uncooked FBN and DBN. FBN-20/50/80% is fresh buckwheat noodles with 20/50/80% of extruded buckwheat flour; DBN-20/50/80% is dried buckwheat noodles with 20/50/80% of extruded buckwheat flour. <span class="html-italic">T</span><sub>21</sub>, <span class="html-italic">T</span><sub>22</sub>, and <span class="html-italic">T</span><sub>23</sub> represent the transverse relaxation time of tightly bound water, softly bound water, and free water, respectively. <span class="html-italic">A</span><sub>21</sub>, <span class="html-italic">A</span><sub>22</sub>, and <span class="html-italic">A</span><sub>23</sub> are the proportion of tightly bound water (TBW), softly bound water (SBW), and free water (FW), respectively.</p> Full article ">Figure 3
<p>Morphology of uncooked and cooked FBN and DBN. FBN-20/50/80% is fresh buckwheat noodles with 20/50/80% of extruded buckwheat flour; DBN-20/50/80% is dried buckwheat noodles with 20/50/80% of extruded buckwheat flour. (<b>a</b>–<b>f</b>) are uncooked samples at a magnification of 500 times; (<b>g</b>–<b>l</b>) are samples at a magnification of 40 times; and (<b>m</b>–<b>r</b>) are cooked samples at a magnification of 500 times. The image resolution was 220 pixels per inch.</p> Full article ">
16 pages, 2138 KiB  
Article
Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars
by Sara Serra, Brendon Anthony, Francesca Boscolo Sesillo, Andrea Masia and Stefano Musacchi
Foods 2021, 10(1), 186; https://doi.org/10.3390/foods10010186 - 18 Jan 2021
Cited by 32 | Viewed by 5367
Abstract
Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use phenolic compounds [...] Read more.
Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use phenolic compounds as substrates in oxidative browning. Apple browning leads to flesh color, taste, texture, and flavor degradation, representing a drawback for the variety and its’ market appraisal. This study was conducted to investigate the process of browning in 14 apple cultivars throughout post-harvest at three-time points: immediately (T0), one hour (T1), and 24 h (T2) after apples were cut in half. Color parameters L* (lightness), a* (red/green), b* (yellow/blue) were measured, and chroma (ΔC*) and color (ΔE) were calculated to quantify differences between T0₋T1 and T1₋T2 on the fruit surface. Enzymatic activity (PPO, POD) and phenolic composition were also quantified for each cultivar. ‘Granny Smith’ and ‘Cripps Pink’ browned minimally. In contrast, ‘Fiesta’ and ‘Mondial Gala’ browned severely, reporting high enzymatic activity and quantified phenolic concentration (QPC). Phenolic compound polymerization appears to play a significant role in enzymatic inhibition. ‘Topaz’ does not fit the high QPC, PPO, and browning formula, suggesting alternative pathways that contribute to apple browning. Full article
(This article belongs to the Special Issue Bioactive (Poly)phenols in Food: Current Topics and Advances)
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<p>(<b>A</b>) Color difference between each time point as ΔE between T1 (1 h from cut) and T0 (cut) and between T2 (24 h from cut) and T1 (1 h from cut) across cultivars. Means are displayed for each time with the sum of ΔE from T2–T0 (ΔE) stacked in one column. Different black letters above the columns indicate differences according to Tukey post-hoc mean comparison at a <span class="html-italic">p</span> &lt; 0.05 for ΔE (T2–T0) as the total color difference from T0 to T2. LSD determined by Tukey for ΔE1 and ΔE2 are displayed in the top left corner. Letters (in white) inside the columns denote differences in means at ΔE1 (lower-case inside light brown column) and ΔE2 (upper-case inside darker brown columns). (<b>B</b>) Chroma difference between each time point as Δ<span class="html-italic">C</span>* (chroma) between T1–T0 and T2–T1 across cultivars. Means are displayed for each time with the sum of Δ<span class="html-italic">C</span>* from T2–T0 (Δ<span class="html-italic">C</span>3) stacked in one column. Different letters above the column indicate differences according to Tukey post-hoc mean comparison at a <span class="html-italic">p</span> &lt; 0.05 for Δ<span class="html-italic">C</span>* (T2–T0). LSD determined by Tukey for Δ<span class="html-italic">C</span>1 and Δ<span class="html-italic">C</span>2 are displayed in the top left corner. Letters (in white) inside the columns denote differences in means at Δ<span class="html-italic">C</span>1 (lower-case inside gray columns) as 1 h after cut and Δ<span class="html-italic">C</span>2 (upper-case inside black columns) as color change in the time between 1 h and 24 h.</p> Full article ">Figure 2
<p>Change in enzymatic activity by time (T0 = immediately after apple cut, T1 = 1 h after cut, T2 = 24 h after cut): (<b>A</b>) = peroxidase units (uPOD) and polyphenol oxidase units (uPPO); (<b>B</b>) = indole-3-acetic acid oxidase units/g FW (uIAAox) over time. Means displayed are averages from all 14 cultivars. Means ± standard error displayed. Different letters above bars indicate differences according to Tukey post-hoc mean comparison at a <span class="html-italic">p</span> &lt; 0.05. NS (non-significant difference) for IAA ox at either absorbance across time points. No significant interactions were detected by cultivar x time for enzymatic activities when assessed by ANOVA at <span class="html-italic">p</span> &lt; 0.05.</p> Full article ">Figure 3
<p>Average enzyme activity for POD (uPOD) and PPO (uPPO). Means displayed are averages of all three times. Means ± standard error displayed. Different letters above bars indicate differences according to Student-Newman-Keuls (SNK) post-hoc mean comparison at a <span class="html-italic">p</span> &lt; 0.05. No significant interactions were detected by cultivar x time for enzymatic activities when assessed by ANOVA at <span class="html-italic">p</span> &lt; 0.05.</p> Full article ">Figure 4
<p>Average quantified phenolic concentration (QPC) per cultivar. Means displayed are averages of all three times. Means ± standard error displayed. Different letters above bars indicate differences according to Student-Newman-Keuls (SNK) post-hoc mean comparison at a <span class="html-italic">p</span> &lt; 0.05. No significant interaction was detected by cultivar x time for quantified phenolic concentration when assessed by ANOVA at <span class="html-italic">p</span> &lt; 0.05.</p> Full article ">Figure 5
<p>Composition of the phenolic compounds evaluated via high-performance liquid chromatography (HPLC) organized by each phenolic compound class in each cultivar (averaged from all times). Cultivars are presented in the same order as in <a href="#foods-10-00186-f001" class="html-fig">Figure 1</a> based on their level of flesh browning from minimal to severe. Means are displayed for each compound within each cultivar column bar. Statistics available for each compound are available in <a href="#foods-10-00186-t002" class="html-table">Table 2</a>.</p> Full article ">Figure 6
<p>Principal component analysis (PCA) of apple cultivar characteristics such as color changes (i.e., browning), phenolic concentrations, and enzymatic activity. Large circles (scores) visualize the 14 cultivars, colored according to their browning severity (white = minimal, light brown = moderate, and dark brown = severe). PCA showcases that browning coloration and phenolic concentrations were a major contributor to variation amongst cultivars, with ~44% of the variation explained on PC1. An additional variation is explained along PC2 (28%) with enzymatic activity (PPO and POD) appearing to drive vertical separation amongst cultivars evaluated.</p> Full article ">
17 pages, 4285 KiB  
Article
Purification and Characterization of Resistant Dextrin
by Yuanhang Zhen, Tao Zhang, Bo Jiang and Jingjing Chen
Foods 2021, 10(1), 185; https://doi.org/10.3390/foods10010185 - 18 Jan 2021
Cited by 16 | Viewed by 4854
Abstract
In this study, an efficient method for the purification of resistant dextrin (RD) using membrane filtration and anion exchange resin decolorization was developed, then the purified RD was characterized. In the membrane filtration stage, suspended solids in RD were completely removed, and the [...] Read more.
In this study, an efficient method for the purification of resistant dextrin (RD) using membrane filtration and anion exchange resin decolorization was developed, then the purified RD was characterized. In the membrane filtration stage, suspended solids in RD were completely removed, and the resulting product had a negligible turbidity of 2.70 ± 0.18 NTU. Furthermore, approximately half of the pigments were removed. Static decolorization experiments revealed that the D285 anion exchange resin exhibited the best decolorization ratio (D%), 84.5 ± 2.03%, and recovery ratio (R%), 82.8 ± 1.41%, among all the tested resins. Under optimal dynamic decolorization conditions, the D% and R% of RD were 86.26 ± 0.63% and 85.23 ± 0.42%, respectively. The decolorization efficiency of the D285 resin was superior to those of activated carbon and H2O2. Moreover, the chemical characteristics and molecular weight of RD did not change significantly after purification. The nuclear magnetic resonance spectroscopy of RD showed the formation of new glycosidic linkages that are resistant to digestive enzymes. The superior water solubility (99.14%), thermal stability (up to 200 °C), and rheological properties of RD make it possible to be widely used in food industry. Full article
(This article belongs to the Section Food Engineering and Technology)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>The HPLC chromatograms of resistant dextrin (RD) before and after filtration using an ultrafiltration (UF) membrane (5 kDa pore size) and a nanofiltration (NF) membrane (300–500 Da pore size) in succession.</p> Full article ">Figure 2
<p>Comparison of resistant dextrin (RD) recovery ratio (R%) and decolorization ratio (D%) of nine different anion exchange resins in static decolorization experiments.</p> Full article ">Figure 3
<p>Effect of time (<b>a</b>), temperature (<b>b</b>), pH (<b>c</b>), and sample concentration (<b>d</b>) on the decolorization ratio (D%) and recovery ratio (R%) of resistant dextrin (RD) on D285 resin in static decolorization experiments.</p> Full article ">Figure 4
<p>Dynamic leakage curves of colored impurities and resistant dextrin (RD) on D285 resin.</p> Full article ">Figure 5
<p>The UV–Vis spectra (<b>a</b>), Fourier transform infrared spectroscopy spectra (<b>b</b>), molecular weights (<b>c</b>), and photographs (<b>d</b>) of resistant dextrin (RD) before and after decolorization using D285 resin.</p> Full article ">Figure 6
<p><sup>1</sup>H nuclear magnetic resonance spectra (recorded at 60 °C) of resistant dextrin (RD) (<b>a</b>) and its expanded region (<b>b</b>) purified using membrane filtration and anion exchange resin decolorization.</p> Full article ">Figure 7
<p>Scanning electron images of starch and the dextrins: (<b>a</b>) native starch, (<b>b</b>) resistant dextrin (RD), (<b>c</b>) RD-1, and (<b>d</b>) RD-2.</p> Full article ">Figure 8
<p>The thermogravimetric analysis (TGA) (<b>a</b>) and derivative thermogravimetric (DTG) (<b>b</b>) curves of resistant dextrin (RD), RD-1, and RD-2 that were heated from 25 to 400 °C at 10 °C/min.</p> Full article ">Figure 9
<p>Rheological behavior of resistant dextrin (RD), RD-1, and RD-2 against shear rates ranging from 0.1 to 100 s<sup>−1</sup> using a parallel plate (40 mm diameter, 1 mm gap) with controlled temperature (25 °C).</p> Full article ">
16 pages, 729 KiB  
Article
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
by Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou and Golfo Moatsou
Foods 2021, 10(1), 184; https://doi.org/10.3390/foods10010184 - 18 Jan 2021
Cited by 16 | Viewed by 4897
Abstract
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat [...] Read more.
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterparts was 73.08%, 10.39%, and 12.84%, respectively. The increase of heat treatment intensity increased moisture retention and improved the mean cheese protein-to-fat ratio from 0.92 to 1. Homogenization increased the moisture and protein retention in cheese, but the effect was less intense for milk treated at 90 °C for 5 min. The extended denaturation of whey proteins resulted in harder, springier, and less cohesive cheese (p < 0.05). Treatment of milk at 90 °C for 5 min resulted in higher residual lactose and citric acid and lower water-soluble nitrogen contents of cheese (p < 0.05); the latter was also true for homogenization (p < 0.05). Storage did not affect the composition and texture but decreased galactose and increased citric acid and soluble nitrogen fractions (p < 0.05). In conclusion, heat treatment conditions of milk that induced a considerable denaturation of β-lactoglobulin and left a considerable amount of native α-lactalbumin was adequate for the manufacture of a “clean-label” Quark-type cheese, whereas homogenization was more effective for full-fat cheese. Full article
(This article belongs to the Special Issue Cheese and Whey)
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<p>Moisture on non-fat substances (MNFS, %) and protein-to-fat ratio (P/F) of Quark-type cheeses made from homogenized (H) and unhomogenized (UH) milk heat-treated under different conditions.</p> Full article ">Figure 2
<p>Interaction of homogenization and heating conditions on the hardness of Quark-type cheeses; a,b indicate significant differences (LSD, <span class="html-italic">p</span> &lt; 0.05).</p> Full article ">
19 pages, 6517 KiB  
Article
Potentialities of Rapid Analytical Strategies for the Identification of the Botanical Species of Several “Specialty” or “Gourmet” Oils
by Federica Turrini, Paola Zunin and Raffaella Boggia
Foods 2021, 10(1), 183; https://doi.org/10.3390/foods10010183 - 18 Jan 2021
Cited by 10 | Viewed by 3210
Abstract
A comprehensive data collection of authentic “specialty” or “gourmet” oils, namely cold-pressed industrial virgin oils, was performed. Eight different botanical species, i.e., Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, and Walnut oils were studied plus Olive oil as the gold standard of [...] Read more.
A comprehensive data collection of authentic “specialty” or “gourmet” oils, namely cold-pressed industrial virgin oils, was performed. Eight different botanical species, i.e., Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, and Walnut oils were studied plus Olive oil as the gold standard of cold-pressed virgin oils. Two different analytical approaches are proposed to rapidly verify the botanical species of the oil-based raw material. The first approach is based on a multivariate statistical analysis of conventional analytical data, namely their fatty acid composition. These data have been re-elaborated in a multivariate way by Principal Component Analysis (PCA) and classification methods. The second approach proposes a fast and non-destructive spectrophotometric analysis to determine the color of these oils to discriminate among different species. In this regard, the raw diffuse reflectance spectra (380–780 nm) obtained by a UV-Vis spectrophotometer with an integrating sphere was considered and elaborated by chemometrics. This information was compared with the results obtained by the most common approach based on the CIELab parameters. A data fusion of chromatographic and spectral data was also investigated. Either fatty acid composition or color of these oils demonstrated to be two promising markers of their botanical authenticity. Full article
(This article belongs to the Special Issue Selected Papers from the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020))
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Graphical abstract

Graphical abstract
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<p>Mean fatty acid composition of different specialty oils. Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and the ratio between unsaturated and saturated fatty acids (UFA/SFA) were highlighted.</p> Full article ">Figure 2
<p>(<b>a</b>) Scree plot of A<sub>204,18</sub>; (<b>b</b>) Score plot on the first two principal components (PC1–PC2) calculated using the training set (204 samples). Different species are highlighted in different colors. (<b>c</b>) Biplot (score and loading plot) on PC1–PC2; (<b>d</b>) Score plot on PC1–PC3. Different species are highlighted in different colors.</p> Full article ">Figure 3
<p>The projection of the external test set (B<sub>27,18</sub>: red ink) on PC1–PC2 (<b>a</b>) and PC1–PC3 (<b>b</b>) score plots, respectively.</p> Full article ">Figure 4
<p>(<b>a</b>) Score plot on the first two principal components (PC1 vs. PC2) data matrix C<sub>140,18</sub> after column centering. Each vegetable species is reported with a different color (Almond: black, Apricot: red, Hazelnut: green, Olive: blue, Sunflower_HO: brown); (<b>b</b>) Biplot on PC1–PC2 after column-centering: loadings are reported in red ink; (<b>c</b>) Score plot on the first two principal components (PC1 vs. PC2) data matrix C<sub>140,18</sub> after autoscaling; (<b>d</b>) Biplot on PC1–PC2 after autoscaling: loadings are reported in red ink; (<b>e</b>) Score plot on PC1–PC3 data matrix C<sub>140,18</sub> after autoscaling; (<b>f</b>) Biplot on PC1–PC3 after autoscaling: loadings are reported in red ink. + sign in the plots correspond to the origin (point 0,0).</p> Full article ">Figure 5
<p>(<b>a</b>) Scree plot; (<b>b</b>) Score plot on PC–PC2; (<b>c</b>) Biplot (score and loading plot) on PC1–PC2.</p> Full article ">Figure 6
<p>UV-Visible spectra of the different vegetal species after standard normal variate (SNV) pre-treatment of data.</p> Full article ">Figure 7
<p>(<b>a</b>,<b>b</b>) Scree plot and percentage of explained variance plot; (<b>c</b>) Score plot PC1–PC2. Each vegetable species is reported with a different color; (<b>d</b>) Conventional (CON) and biological (BIO) samples have been highlighted. + sign in the plots correspond to the origin (point 0,0).</p> Full article ">Figure 8
<p>Score plots of the fatty acid methyl esters (FAMEs) composition, coupled to the raw spectral data after standard normal variate (SNV) pretreatment, and the CIELAB descriptors (data matrix H<sub>37,421</sub>): (<b>a</b>) PC1–PC2 Score plot; (<b>b</b>) PC1–PC3 Score plot. + sign in the plots correspond to the origin (point 0,0).</p> Full article ">Figure 9
<p>Score plots of the FAMEs composition, coupled to the raw spectral data after SNV pretreatment, and the CIELAB descriptors (data matrix I<sub>28,418</sub>): (<b>a</b>) PC1–PC2 Score plot; (<b>b</b>) PC2–PC3 Score plot; (<b>c</b>) PC1–PC2 Biplot; (<b>d</b>) PC2–PC3 Biplot. + sign in the plots correspond to the origin (point 0,0). The three CIELab parameters: L* (lightness), a* (reddish–greenish), and b* (yellowish–bluish).</p> Full article ">
21 pages, 1621 KiB  
Article
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
by Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca and Carlo Giuseppe Rizzello
Foods 2021, 10(1), 182; https://doi.org/10.3390/foods10010182 - 18 Jan 2021
Cited by 56 | Viewed by 6934
Abstract
Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid [...] Read more.
Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented dough also had higher resistant starch (up to 60% compared to the control) and total free amino acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina) pasta, fortified pasta had lower starch hydrolysis rate (ca. 18%) and higher in vitro protein digestibility (up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion. Full article
(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Free amino acids concentration in doughs made with black chickpea flour: BC, not inoculated and not fermented; sBC, spontaneously fermented for 24 h at 30 °C; labBC, inoculated with <span class="html-italic">L. plantarum</span> T0A10, and fermented for 24 h at 30 °C. All doughs had DY of 285. <sup>a–c</sup> Values with different superscript letters within the same amino acid, differ significantly <span class="html-italic">(p &lt;</span> 0.05).</p> Full article ">Figure 2
<p>Antioxidant activity of the black chickpea doughs. (<b>A</b>) Radical scavenging activity on DPPH radical; (<b>B</b>) radical cation ABTS scavenging activity and (<b>C</b>) inhibition of the lipid peroxidation (8 days of incubation at room temperature). BC, not inoculated and not fermented; sBC, spontaneously fermented for 24 h at 30 °C; labBC, inoculated with <span class="html-italic">L. plantarum</span> T0A10, and fermented for 24 h at 30 °C. <sup>a–c</sup> Values with different superscript letters differ significantly (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 3
<p>Antioxidant activity of the pasta samples at the OCT: <b>(A)</b> radical scavenging activity on DPPH radical; <b>(B)</b> radical cation ABTS scavenging activity and <b>(C)</b> inhibition of the lipid peroxidation (8 days of incubation at room temperature). BC-P, pasta fortified with 15% (<span class="html-italic">w/w</span>) of BC (unfermented black chickpea dough); labBC-P, pasta fortified with 15% (<span class="html-italic">w/w</span>) of labBC (fermented black chickpea dough). <sup>a–c</sup> Values with different superscript letters differ significantly (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 4
<p>Sensory analysis of the pasta samples at OCT. WP, wheat semolina pasta; BC-P, pasta fortified with 15% (<span class="html-italic">w/w</span>) of BC (unfermented black chickpea dough); labBC-P, pasta fortified with 15% (<span class="html-italic">w/w</span>) of labBC (fermented black chickpea dough). Visual attributes: color heterogeneity, Ht; texture, Te; stacking, St. Odor attributes: intensity, OI; pungent, OP. Flavor attributes: pungent, P; delicate, D; legume, L; whole, W; toasted, To; sapidity, Sp; Texture attribute: chewability, Ch. General acceptability, GA.</p> Full article ">
15 pages, 1588 KiB  
Article
Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods
by Fini Sánchez-García, Ignacio Hernández, Víctor M. Palacios and Ana M. Roldán
Foods 2021, 10(1), 181; https://doi.org/10.3390/foods10010181 - 18 Jan 2021
Cited by 27 | Viewed by 5731
Abstract
In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little [...] Read more.
In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (aw, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Safety of Cultivated Macroalgae)
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<p>Color obtained with CM-2600d portable spectrophotometer at both temperatures over time, represented by days.</p> Full article ">Figure 2
<p>Evolution of <span class="html-italic">Ulva rigida</span> (UR) texture parameters during preservation at 4 and 16 °C. (<b>a</b>) Cohesiveness parameter in Newton units of force (N); (<b>b</b>) Crispness parameter; (<b>c</b>) Hardness parameter in Newton units of force (N); (<b>d</b>) Penetration work in Newton units of force by millimeter. The asterisk indicates significant differences between preservation temperatures at each sampling point (<span class="html-italic">p</span> &lt; 0.05). Data are expressed as mean ± standard deviation (<span class="html-italic">n</span> = 3).</p> Full article ">Figure 3
<p>Evolution of Total Volatile Base (TVB-N) (<b>a</b>) and Trimethylamine (TMA-N) (<b>b</b>) in <span class="html-italic">Ulva rigida</span> (UR) during preservation at 4 and 16 °C, expressed in mg 100 g<sup>−1</sup>. The asterisk indicates significant differences between preservation temperatures at each sampling point (<span class="html-italic">p</span> &lt; 0.05). Data are expressed as mean ± standard deviation (<span class="html-italic">n</span> = 3).</p> Full article ">Figure 4
<p>Evolution of the number of microbial cells in an <span class="html-italic">Ulva rigida</span> (UR) during its preservation at 4 and 16 °C. The asterisk indicates significant differences between preservation temperatures at each sampling point (<span class="html-italic">p</span> &lt; 0.05). Data are expressed as mean ± standard deviation (<span class="html-italic">n</span> = 3).</p> Full article ">Figure 5
<p>Evolution of appearance and flavor descriptors to global evaluation, color intensity, brightness, fishy flavor, vegetable flavor, and flavor intensity from <span class="html-italic">Ulva rigida</span> (UR) stored at 4 (<b>a</b>) and 16 °C (<b>b</b>) and evolution of tactile mouthfeel and touch descriptors to chewiness, persistence, hardness, stickiness, and elasticity stored at 4 (<b>c</b>) and 16 °C (<b>d</b>).</p> Full article ">Figure 6
<p>Evolution of positive aromatic descriptors to fresh fish, crustacean, mollusk, seaweed, and coast/rock from <span class="html-italic">Ulva rigida</span> (UR) stored at 4 (<b>a</b>) and 16 °C (<b>b</b>) and evolution of negative aromatic descriptors to fresh grass, raw vegetables, cooked vegetables, rotten vegetables, cooked fish, dried/salted fish, fungi/mold, sludge, and strong/rotten odor stored at 4 (<b>c</b>) and 16 °C (<b>d</b>).</p> Full article ">
13 pages, 1949 KiB  
Article
Combined Extract of Leonurus japonicus Houtt, Eclipta prostrata L., and Pueraria lobata Ohwi Improved Hot Flashes and Depression in an Ovariectomized Rat Model of Menopause
by Eun Young Kang, Hyun Kyung Kim, Ji Yeon Jung, Ji Hyun Kim, Tan Kyung Woo, Jeong In Choi, Jong Hoon Kim, Changwon Ahn, Hyeon Gyu Lee and Gwang-Woong Go
Foods 2021, 10(1), 180; https://doi.org/10.3390/foods10010180 - 18 Jan 2021
Cited by 10 | Viewed by 4639
Abstract
Menopause leads to ovarian hormone loss, which causes symptoms such as weight gain, hot flashes, and depression. Exploring nutraceuticals is important for treating menopausal symptoms that extensively impact women’s quality of life. We hypothesized that a combination of Leonurus japonicus Houtt, Eclipta prostrata [...] Read more.
Menopause leads to ovarian hormone loss, which causes symptoms such as weight gain, hot flashes, and depression. Exploring nutraceuticals is important for treating menopausal symptoms that extensively impact women’s quality of life. We hypothesized that a combination of Leonurus japonicus Houtt, Eclipta prostrata L., and Pueraria lobata Ohwi (LEPE) would alleviate menopausal symptoms in an ovariectomized menopausal rat model. Bilateral ovariectomy was performed and animals were assigned to five groups: (1) Sham, (2) Vehicle, (-) Control, (3) LEPE (100 mg/kg bw), (4) LEPE (200 mg/kg bw), and (5) Estradiol (3 μg/kg bw). LEPE was orally administered daily for 12 weeks. LEPE supplementation did not affect growth performance (body weight and feed intake) or body composition (lean mass and fat in tissue). LEPE did not cause deviations in aspartate aminotransferase, alanine aminotransferase, estradiol, and follicle-stimulating hormone levels, indicating no hepatotoxicity or endocrine disturbance. LEPE decreased type I collagen (CTX-1) but did not affect bone mineral density or osteocalcin. LEPE decreased tail temperature and increased rectal temperature, improving menopause-related vasomotor symptoms. Furthermore, LEPE ameliorated depression-related behavior, including in forced swimming and tail suspension tests. Thus, LEPE may improve menopausal symptoms by enhancing vasomotor symptoms and depression in an ovariectomized rat menopause model. Full article
(This article belongs to the Special Issue Food Bioactive Compounds as Functional Ingredient)
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<p>Growth performance and body composition in the ovariectomized rat model of menopause supplemented with LEPE. (<b>A</b>) Body weight, (<b>B</b>) total feed intake, (<b>C</b>) whole-body fat in tissue, and (<b>D</b>) lean mass. Sham, control sham-operated rats; Veh, ovariectomized (OVX) rats treated with vehicle; LEPE100, OVX rats treated with <span class="html-italic">Leonurus japonicus</span> Houtt, <span class="html-italic">Eclipta prostrata</span> L., and <span class="html-italic">Pueraria lobata</span> Ohwi extract (LEPE) 100 mg/kg bw; LEPE200, OVX rats treated with LEPE 200 mg/kg bw; E<sub>2</sub>, positive control, OVX rats injected with estradiol 3.0 µg/kg bw. Data are shown as mean ± SEM (<span class="html-italic">n</span> = 12). <sup>a–c</sup> Significant differences were analyzed by one-way ANOVA with Tukey’s multiple comparisons between groups (<span class="html-italic">p</span> &lt; 0.05). *** <span class="html-italic">p</span> &lt; 0.001 indicates a significant difference compared to the vehicle group.</p> Full article ">Figure 2
<p>The effect of LEPE on menopause-related osteoporosis in body composition and blood. (<b>A</b>) BMD (bone mineral density), (<b>B</b>) hip joint BMD, (<b>C</b>) osteocalcin, and (<b>D</b>) CTX-1 (C-terminal telopeptide of type 1 collagen). Sham, control sham-operated rats; Veh, ovariectomized (OVX) rats treated with vehicle; LEPE100, OVX rats treated with <span class="html-italic">Leonurus japonicus</span> Houtt, <span class="html-italic">Eclipta prostrata</span> L., and <span class="html-italic">Pueraria lobata</span> Ohwi extract (LEPE) 100 mg/kg bw; LEPE200, OVX rats treated with LEPE 200 mg/kg bw; E<sub>2</sub>, positive control, OVX rats injected with estradiol 3.0 µg/kg bw. Data are shown as mean ± SEM (<span class="html-italic">n</span> = 12). <sup>a–c</sup> Significant differences were analyzed by one-way ANOVA with Tukey’s multiple comparisons between groups (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 3
<p>The effects of LEPE on hot flash-like responses via tail skin and rectal temperature measurements of the ovariectomized rat model. (<b>A</b>) Tail temperature and (<b>B</b>) rectal temperature. Sham, control sham-operated rats; Veh, ovariectomized (OVX) rats treated with vehicle; LEPE100, OVX rats treated with <span class="html-italic">Leonurus japonicus</span> Houtt, <span class="html-italic">Eclipta prostrata</span> L., and <span class="html-italic">Pueraria lobata</span> Ohwi extract (LEPE) 100 mg/kg bw; LEPE200, OVX rats treated with LEPE 200 mg/kg bw; E<sub>2</sub>, positive control, OVX rats injected with estradiol 3.0 µg/kg bw. Data are shown as mean ± SEM (<span class="html-italic">n</span> = 12). <sup>a–c</sup> Significant differences were analyzed by one-way ANOVA with Tukey’s multiple comparisons between groups (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 4
<p>The effect of LEPE on improving menopause-related depression based on behavioral tests and blood hormone levels. (<b>A</b>) Time of mobility and immobility in the tail suspension test, (<b>B</b>) time spent climbing, swimming, and immobility in the forced swimming test, (<b>C</b>) time spent in the closed and open arms in the elevated plus-maze (<b>D</b>) serotonin and (<b>E</b>) norepinephrine levels in the serum. Sham, control sham-operated rats; Veh, ovariectomized (OVX) rats treated with vehicle; LEPE100, OVX rats treated with <span class="html-italic">Leonurus japonicus</span> Houtt, <span class="html-italic">Eclipta prostrata</span> L., and <span class="html-italic">Pueraria lobata</span> Ohwi extract (LEPE) 100 mg/kg bw; LEPE200, OVX rats treated with LEPE 200 mg/kg bw; E<sub>2</sub>, positive control, OVX rats injected with estradiol 3.0 µg/kg bw. Data are shown as mean ± SEM (<span class="html-italic">n</span> = 12). <sup>a–c</sup> Significant differences were analyzed by one-way ANOVA with Tukey’s multiple comparisons between groups (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">
12 pages, 301 KiB  
Article
Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS
by Luigi Castaldo, Luana Izzo, Alfonso Narváez, Yelko Rodríguez-Carrasco, Michela Grosso and Alberto Ritieni
Foods 2021, 10(1), 179; https://doi.org/10.3390/foods10010179 - 17 Jan 2021
Cited by 22 | Viewed by 3623
Abstract
Coffee represents one of the most traditionally consumed beverages worldwide, containing a broad range of human health–related compounds. According to previous studies, regular coffee consumption may display protective effects against colorectal cancer and other chronic diseases. The main goal of this research was [...] Read more.
Coffee represents one of the most traditionally consumed beverages worldwide, containing a broad range of human health–related compounds. According to previous studies, regular coffee consumption may display protective effects against colorectal cancer and other chronic diseases. The main goal of this research was to evaluate the bioaccessibility of phenolic content and variation in antioxidant capacity of three different types of coffee brews after simulated gastrointestinal digestion. This would allow to elucidate how antioxidant compounds present in coffee may exert their effect on the human body, especially in the colonic stage. Moreover, the content of bioactive compounds namely chlorogenic acids (CGAs, n = 11) and caffeine was also assessed throughout ultra-high-performance liquid chromatography followed by high-resolution Orbitrap mass spectrometry (UHPLC-Q-Orbitrap HRMS). The three main isomers of caffeoylquinic acid constituted the highest fraction of CGAs present in the samples, accounting for 66.0% to 70.9% of total CGAs. The bioaccessibility of coffee polyphenols significantly increased in digested samples from 45.9% to 62.9% at the end of the colonic passage, compared to the non-digested samples. These results point to the colonic stage as the major biological site of action of the active antioxidant coffee compounds. Full article
(This article belongs to the Special Issue The Metabolism and Health Benefits of Bioactive Compounds in Foods)
14 pages, 295 KiB  
Article
Postharvest Reduction of Salmonella enterica on Tomatoes Using a Pelargonic Acid Emulsion
by Elizabeth White, Govindaraj Dev Kumar, Andre Luiz Biscaia Ribeiro da Silva, William L. Kerr, Samuel Cimowsky, J. Andrew Widmer and Laurel L. Dunn
Foods 2021, 10(1), 178; https://doi.org/10.3390/foods10010178 - 17 Jan 2021
Cited by 8 | Viewed by 3484
Abstract
A novel produce wash consisting of pelargonic acid (PEL) emulsions was tested on tomatoes contaminated with a five-serovar Salmonella enterica cocktail. Ability to reduce contamination on the inoculated tomato surface, as well as mitigation of subsequent cross-contamination to uninoculated tomatoes washed in re-used/spent [...] Read more.
A novel produce wash consisting of pelargonic acid (PEL) emulsions was tested on tomatoes contaminated with a five-serovar Salmonella enterica cocktail. Ability to reduce contamination on the inoculated tomato surface, as well as mitigation of subsequent cross-contamination to uninoculated tomatoes washed in re-used/spent wash water were examined. Sanitizer efficacy was also examined over 1 and 7 d storage time (8 °C, recommended for red ripe tomatoes) and in the presence of 0.5% (w/v) organic load. PEL performed statistically the same (p ≤ 0.05) at both 30 mM and 50 mM concentrations and resulted in greater than 1, 5 and 6 log CFU/g Salmonella reductions at 0 h, 1 d and 7 d, respectively, when compared to a water-only or no rinse (NR) treatment. This was also a significantly greater reduction than was observed due to chlorine (sodium hypochlorite) and peroxyacetic acid (PAA) at all time points (p ≤ 0.01). Organic load had no impact on sanitizer efficacy for all examined treatments. Finally, PEL had a deleterious impact on tomato texture. At 1 d, ca. 5 N and 7 N were required to achieve tomato skin penetration and compression, respectively, compared to >9 N and 15 N required by all other treatments (p ≤ 0.05). While PEL sanitizers effectively reduced inoculated Salmonella and subsequent transfer to uninoculated tomatoes, reformulation may be necessary to prevent deleterious quality impacts on produce. Full article
(This article belongs to the Section Food Microbiology)
4 pages, 183 KiB  
Editorial
Sensory and Volatile Flavor Analysis of Beverages
by Alice Vilela
Foods 2021, 10(1), 177; https://doi.org/10.3390/foods10010177 - 17 Jan 2021
Cited by 1 | Viewed by 3211
Abstract
Humans have used their senses to evaluate food for several thousands of years [...] Full article
(This article belongs to the Special Issue Sensory and Volatile Flavor Analysis of Beverages)
14 pages, 2519 KiB  
Article
Interactions between L. monocytogenes and P. fluorescens in Dual-Species Biofilms under Simulated Dairy Processing Conditions
by Francesca Maggio, Chiara Rossi, Clemencia Chaves-López, Annalisa Serio, Luca Valbonetti, Francesco Pomilio, Alessio Pio Chiavaroli and Antonello Paparella
Foods 2021, 10(1), 176; https://doi.org/10.3390/foods10010176 - 16 Jan 2021
Cited by 23 | Viewed by 4286
Abstract
In dairy processing environments, many bacterial species adhere and form biofilms on surfaces and equipment, leading to foodborne illness and food spoilage. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms. This study aimed to evaluate the interactions between [...] Read more.
In dairy processing environments, many bacterial species adhere and form biofilms on surfaces and equipment, leading to foodborne illness and food spoilage. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms. This study aimed to evaluate the interactions between L. monocytogenes and P. fluorescens in biofilms simulating dairy processing conditions, as well as the capability of P. fluorescens in co-culture to produce the blue pigment in a Ricotta-based model system. The biofilm-forming capability of single- and mixed-cultures was evaluated on polystyrene (PS) and stainless steel (SS) surfaces at 12 °C for 168 h. The biofilm biomass was measured, the planktonic and sessile cells and the carbohydrates in biofilms were quantified. The biofilms were also observed through Confocal Laser Scanning Microscopy analysis. Results showed that only P. fluorescens was able to form biofilms on PS. Moreover, in dual-species biofilms at the end of the incubation time (168 h at 12 °C), a lower biomass compared to P. fluorescens mono-species was observed on PS. On SS, the biofilm cell population of L. monocytogenes was higher in the dual-species than in mono-species, particularly after 48 h. Carbohydrates quantity in the dual-species system was higher than in mono-species and was revealed also at 168 h. The production of blue pigment by P. fluorescens was revealed both in single- and co-culture after 72 h of incubation (12 °C). This work highlights the interactions between the two species, under the experimental conditions studied in the present research, which can influence biofilm formation (biomass and sessile cells) but not the capability of P. fluorescens to produce blue pigment. Full article
(This article belongs to the Special Issue Selected Papers from the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020))
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Biofilm biomass (OD<sub>590 nm</sub>) of <span class="html-italic">P. fluorescens</span> pf5 in mono- and dual-species with <span class="html-italic">L. monocytogenes</span> strains on a polystyrene (PS) surface at 12 °C for 168 h. The results are expressed as an average of five replicates and the bars represent the standard deviations. The asterisk (*) indicates statistically significant difference between the mono- and dual-species samples for the same incubation time (* <span class="html-italic">p</span> &lt; 0.05). (<b>a</b>) 48 h, (<b>b</b>) 72 h, (<b>c</b>) 96 h, and (<b>d</b>) 168 h.</p> Full article ">Figure 1 Cont.
<p>Biofilm biomass (OD<sub>590 nm</sub>) of <span class="html-italic">P. fluorescens</span> pf5 in mono- and dual-species with <span class="html-italic">L. monocytogenes</span> strains on a polystyrene (PS) surface at 12 °C for 168 h. The results are expressed as an average of five replicates and the bars represent the standard deviations. The asterisk (*) indicates statistically significant difference between the mono- and dual-species samples for the same incubation time (* <span class="html-italic">p</span> &lt; 0.05). (<b>a</b>) 48 h, (<b>b</b>) 72 h, (<b>c</b>) 96 h, and (<b>d</b>) 168 h.</p> Full article ">Figure 2
<p>Dynamics of planktonic (<b>a</b>) and sessile (<b>b</b>) cells of <span class="html-italic">L. monocytogenes</span> LM5 and <span class="html-italic">P. fluorescens</span> pf5 in mono- and dual-species conditions on stainless steel (SS) coupons at 12 °C for 168 h. The results represent average values of three replicates and the bars indicates the standard deviations. The asterisk (*) means statistically significant difference between the mono- and dual-species of each strains for the same incubation time (* <span class="html-italic">p</span> &lt; 0.05). L: <span class="html-italic">L. monocytogenes</span> in single-species; L + P: <span class="html-italic">L. monocytogenes</span> in dual-species; P: <span class="html-italic">P. fluorescens</span> in single-species; P + L: <span class="html-italic">P. fluorescens</span> in dual-species.</p> Full article ">Figure 3
<p>Blue pigment color appearance during the assay of biofilm formation on SS coupons using glass container (72 h, 12 °C). From the left: Control, <span class="html-italic">P. fluorescens</span> pf5, <span class="html-italic">L. monocytogenes</span> LM5, and dual-species system.</p> Full article ">Figure 4
<p>Carbohydrates amount (µg/cm<sup>2</sup>) from <span class="html-italic">L. monocytogenes</span> LM5 and <span class="html-italic">P. fluorescens</span> pf5 biofilms on SS coupons in mono- and dual-species at 12 °C for 168 h. The results indicate the average of three values and the bars indicate the standard deviation. The asterisk (*) means statistically significant difference between the mono- and dual-species of each strains for the same incubation time (* <span class="html-italic">p</span> &lt; 0.05). P: <span class="html-italic">P. fluorescens</span> in single-species; L: <span class="html-italic">L. monocytogenes</span> in single-species; P + L: <span class="html-italic">L. monocytogenes</span> and <span class="html-italic">P. fluorescens</span> in dual-species.</p> Full article ">Figure 5
<p>Confocal Laser Scanning Microscopy (CLSM) analysis of <span class="html-italic">L. monocytogenes</span> LM5 and <span class="html-italic">P. fluorescens</span> pf5 biofilms in dual-species conditions after 168 h at 12 °C.</p> Full article ">Figure 6
<p>Blue pigment color evolution during the CLSM analysis using the Nunc wells: (<b>a</b>) 48 h, (<b>b</b>) 72 h, (<b>c</b>) 96 h, and (<b>d</b>) 168 h.</p> Full article ">
11 pages, 1936 KiB  
Article
Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides
by Carlos Enrique Ochoa-Velasco, Julio César Pérez-Pérez, José Mauricio Varillas-Torres, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza, Ricardo Munguía-Pérez, Teresa Soledad Cid-Pérez and Raúl Avila-Sosa
Foods 2021, 10(1), 175; https://doi.org/10.3390/foods10010175 - 16 Jan 2021
Cited by 45 | Viewed by 4443
Abstract
The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and [...] Read more.
The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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Figure 1
<p>Effect of carvacrol and thymol binary mixtures added on edible starch coatings on mango (control 1 (■), control 2 (●), formulation 1:750 mg/L of carvacrol and 750 mg/L of thymol (□), formulation 2:1125 mg/L of carvacrol and 375 mg/L of thymol (O)) firmness (<b>A</b>), maturity index (<b>B</b>), surface lesions (<b>C</b>) and color change (<b>D</b>). Different superscript letters within for each treatment are significantly different (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 2
<p>Effect of carvacrol and thymol binary mixtures added on edible starch coatings on papaya (control 1 (■), control 2 (●), formulation 1: 750 mg/L of carvacrol and 750 mg/L of thymol (□), formulation 2:1125 mg/L of carvacrol and 375 mg/L of thymol (O)) firmness (<b>A</b>), maturity index (<b>B</b>), surface lesions (<b>C</b>) and color change (<b>D</b>). Different superscript letters within for each treatment are significantly different (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 3
<p>Effect of carvacrol and thymol binary mixtures added on edible starch coatings on <span class="html-italic">C. gloeosporioides</span> growth on mango (<b>A</b>) and papaya (<b>B</b>) surfaces (control 1 (■), control 2 (●), formulation 1:750 mg/L of carvacrol and 750 mg/L of thymol (□), formulation 2:1125 mg/L of carvacrol and 375 mg/L of thymol (O)).</p> Full article ">
15 pages, 1538 KiB  
Article
Disentangling Individual Phases in the Hunted vs. Farmed Meat Supply Chain: Exploring Hunters’ Perceptions in Italy
by Maria Elena Marescotti, Eugenio Demartini, Michael Gibbert, Roberto Viganò and Anna Gaviglio
Foods 2021, 10(1), 174; https://doi.org/10.3390/foods10010174 - 16 Jan 2021
Cited by 13 | Viewed by 3679
Abstract
The growing body of literature concerning the hunted wild game meat (HWGM) supply chain is mainly focused on the final consumer, while little is known about upstream production processes. Even though the hunter plays a central role here, it is not well understood [...] Read more.
The growing body of literature concerning the hunted wild game meat (HWGM) supply chain is mainly focused on the final consumer, while little is known about upstream production processes. Even though the hunter plays a central role here, it is not well understood how hunters themselves perceive their role in the various phases of the production process. The present study explores Italian hunters’ perception of the HWGM supply chain and compares it to their perception towards the conventional farmed meat supply chain. We distinguish several phases of this production process and find that the final phase related to on-site game dressing is considered problematic, perhaps because hunters perceive themselves as less skilled than professional butchers. The results, in fact, show that hunters prefer hunted products over farmed meat, but that they consider hunted wild boar meat less safe compared to farmed pork. Findings from this study provide a rare glimpse from the inside of the supply chain and reveals the needs for a broad risk assessment analysis on the Italian game meat supply chain. Considering the development of the Italian emerging market of the HWGM, our results also highlight the relevance of training activities on hunters in order to increase the safety and quality of the final product. Full article
(This article belongs to the Special Issue Game Meat and Game Meat Products: Safety, Quality and Consumer Perception)
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<p>Difference between perceptions towards wild life vs. Breeding. *** Sign. &lt; 0.001; * Sign. &lt; 0.050; n.s. not significant.</p> Full article ">Figure 2
<p>Difference between perceptions towards hunting vs. slaughtering. *** Sign. &lt; 0.001; n.s. not significant.</p> Full article ">Figure 3
<p>Difference between perceptions towards hunters vs. slaughterhouse operator. *** Sign. &lt; 0.001; ** Sign. &lt; 0.010; n.s. not significant.</p> Full article ">Figure 4
<p>Difference between perceptions towards wild boar meat vs. pork. *** Sign. &lt; 0.001; * Sign. &lt; 0.050 n.s. not significant.</p> Full article ">
14 pages, 915 KiB  
Article
Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain
by Fatma Boukid and Massimo Castellari
Foods 2021, 10(1), 173; https://doi.org/10.3390/foods10010173 - 16 Jan 2021
Cited by 58 | Viewed by 7807
Abstract
Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from algae and derived ingredients, with emphasis on the Spanish market, relying on [...] Read more.
Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from algae and derived ingredients, with emphasis on the Spanish market, relying on the front-of-pack labeling. For this reason, the Mintel Global New Products Database was searched for foods and beverages containing “algae” ingredients, launched during the period 2015–2019. A total of 13,090 items were found worldwide, including 5720 items in Europe, in which 436 items were in Spain. Regardless of the market (global, European, and Spanish), a similar number of products categories (n = 20), dominant categories (dairy and desserts and ice cream) and dominant algal ingredient (carrageenans) were found. Nutritional information retrieved from Spanish products underlined that algae-based snacks had significantly lower energy, fat, and salt content compared to algae-free counterparts. On the contrary, spirulina- enriched ready to drink beverages had significantly higher energy and salt than algae-free. As such, reading the nutritional labeling is crucial to selecting products that suit consumer needs or/and expectations. Furthermore, only 8% of products reported the algal species and the level of inclusion, so this study emphasizes the importance of labeling legislation to provide complete product information to consumers. Full article
(This article belongs to the Special Issue Algae as Nutritional and Functional Food Sources: New Insights and Understandings)
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Figure 1
<p>Nutritional profile of snacks formulated with algae (<span class="html-italic">n</span> = 24) vs. algae-free snacks (<span class="html-italic">n</span> = 24). (<b>A</b>): energy (kcal/100 g), (<b>B</b>): total fat (g/100 g), (<b>C</b>): salt (g/100 g), (<b>D</b>): carbohydrate (g/100 g), (<b>E</b>): sugars (g/100 g), (<b>F</b>): saturates (g/100 g), and (<b>G</b>): protein (g/100 g). AF: algae-free and AC: algae-containing; statistical significance based on Kolmogorov–Smirnov test (*: <span class="html-italic">p</span> &lt; 0.05, ns: non-significant (<span class="html-italic">p</span> &gt; 0.05)); the box-plot legend: the box is limited by the lower (Q1 = 25th) and upper (Q3 = 75th) quartile; the median is the horizontal line dividing the box; Whiskers above and below the box indicate the 10th and 90th percentiles; outliers are the points outside the quartile 10–90th percentiles.</p> Full article ">Figure 2
<p>Nutritional profile of ready to drink beverages (RTDs) formulated with algae (<span class="html-italic">n</span> = 20) vs. algae-free RTDs (<span class="html-italic">n</span> = 51) in terms of nutritional information. (<b>A</b>): energy (kcal/100 g), (<b>B</b>): total fat (g/100 mL), (<b>C</b>): saturates (g/100 mL), (<b>D</b>): carbohydrate (g/100 mL), (<b>E</b>): sugars (g/100 mL), (<b>F</b>): protein (g/100 mL) and (<b>G</b>): salt (g/100 mL), (<b>A</b>–<b>F</b>): algae-free and (<b>A</b>–<b>C</b>): algae-containing; statistical significance based on Kolmogorov–Smirnov test (*: <span class="html-italic">p</span> &lt; 0.05, ns: non-significant (<span class="html-italic">p</span> &gt; 0.05)); the box-plot legend: the box is limited by the lower (Q1 = 25th) and upper (Q3 = 75th) quartile; the median is the horizontal line dividing the box; Whiskers above and below the box indicate the 10th and 90th percentiles; outliers: are the points outside the quartile 10–90th percentiles.</p> Full article ">
6 pages, 216 KiB  
Editorial
Target and Non-Target Approaches for Food Authenticity and Traceability
by Joana S. Amaral
Foods 2021, 10(1), 172; https://doi.org/10.3390/foods10010172 - 16 Jan 2021
Cited by 21 | Viewed by 4470
Abstract
In the last decade, consumers have become increasingly aware of and concerned about the quality and safety of food, in part due to several scandals that were widely disseminated by the media [...] Full article
(This article belongs to the Special Issue Target and Non-Target Approaches for Food Authenticity and Traceability)
16 pages, 936 KiB  
Article
Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread
by Dalia Cizeikiene, Ieva Gaide and Loreta Basinskiene
Foods 2021, 10(1), 171; https://doi.org/10.3390/foods10010171 - 16 Jan 2021
Cited by 15 | Viewed by 4940
Abstract
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was [...] Read more.
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives. Full article
(This article belongs to the Special Issue Advanced Research in Cereals and Pseudo-Cereals: Functional and Nutritional Features)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Antimicrobial effect of water-soluble protein fractions from quinoa fermented with <span class="html-italic">L. plantarum</span> MR24 against <span class="html-italic">E. coli</span> growth in agar plates. The clear zone of inhibition around the “well” indicates inhibition growth of <span class="html-italic">E. coli</span>: (<b>a</b>)—non-hydrolysed protein fraction; (<b>b</b>)—protein fraction hydrolysed with pepsin.</p> Full article ">Figure 2
<p>Quinoa additives effect on sensory properties (<b>a</b>) and overall acceptability (<b>b</b>) of quinoa-wheat composite bread.</p> Full article ">
9 pages, 995 KiB  
Article
Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells
by Povilas Simonis, Ausra Linkeviciute and Arunas Stirke
Foods 2021, 10(1), 170; https://doi.org/10.3390/foods10010170 - 15 Jan 2021
Cited by 4 | Viewed by 3716
Abstract
Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of [...] Read more.
Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of cells suspended in a trehalose solution improves freezing tolerance and results in higher viability after thawing. Viability increased with rise in electric field strength (from 3 to 4.5 kV/cm) and incubation time (from 0 to 60 min) after exposure. Pretreatment resulted in lower decrease in the viability of thawed cells, viability of untreated cells dropped to 10%, while pre-treatment with PEF and trehalose tripled the viability. Full article
(This article belongs to the Special Issue Nanotechnology and Biophysics with Applications in Food Science)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Viability of yeast cells after exposure to single electric field pulse of different field strengths (E) and duration of 150 µs. Asterisks (*) indicate significant difference (<span class="html-italic">p</span> &lt; 0.05) in the viability when compared to PEF-untreated cells.</p> Full article ">Figure 2
<p>Viability of yeast cells after exposure to single electric field pulse and subsequent freezing for (<b>A</b>) 4 days or (<b>B</b>) 40 days at −20 °C. Teal line represents viability of yeast cells without soaking in trehalose and pulsed electric field (PEF) treatment. Asterisks (*) indicate significant difference (<span class="html-italic">p</span> &lt; 0.05) in the viability when compared to PEF-untreated cells with the same soaking time.</p> Full article ">Figure 3
<p>Amount of trehalose in 1 mg of dried yeast cells, which were soaked in trehalose solution for 30 min after PEF pretreatment. The drying procedure was performed after extraction of trehalose. Asterisks (*) indicate significant difference (<span class="html-italic">p</span> &lt; 0.05) in trehalose concentration when compared to the PEF-untreated cells.</p> Full article ">
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