Foods

14 pages, 2526 KiB

Open AccessArticle

Colorimetric Sensor Array for Monitoring, Modelling and Comparing Spoilage Processes of Different Meat and Fish Foods

by Lisa Rita Magnaghi, Federica Capone, Camilla Zanoni, Giancarla Alberti, Paolo Quadrelli and Raffaela Biesuz

Foods 2020, 9(5), 684; https://doi.org/10.3390/foods9050684 - 25 May 2020

Cited by 57 | Viewed by 7103

Abstract

Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into [...] Read more.

Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into an anion exchange cellulose sheets, i.e., the commercial paper sheet known as “Colour Catcher^®” commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray containing a sample of meat or fish (not enriched at any extend with spoilage products), progressively shows a colour change in the six spots. Photos of the array were acquired as a function of time, RGB indices were used to follow the spoilage, Principal Component Analysis to model the data set. We demonstrate that the array allows for the monitoring the overall spoilage process of chicken, beef, pork and fish, obtaining different models that mimic the degradation pathway. The spoilage processes for each kind of food, followed by the array colour evolution, were eventually compared using three-way PCA, which clearly shows same degradation pattern of protein foods, altered only according to the different substrates. Full article

(This article belongs to the Special Issue Application of Spectrometric Technologies in the Monitoring and Control of Foods and Beverages)

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An example of the array placed over trays containing chicken meat (a), beef meat (b), pork meat (c) and codfish (d). Full article ">Figure 2
The colour evolution of the sensor arrays over chicken meat (a), beef meat (b), pork meat (c) and cod fillets (d) kept at room temperature. Full article ">Figure 3
The score plots of the PCA models on the first two principal components, considering all the samples of chicken meat (a), beef meat (b), pork meat (c) and cod fillets (d) kept at room temperature. The ellipsoids are exclusively added as a simplification of the different groups: SAFE, WARNING and HAZARD. Full article ">Figure 4
The loading plots of the PCA models on the first two principal components, considering all the samples of chicken meat (a), beef meat (b), pork meat (c) and cod fillets (d) kept at room temperature. Full article ">Figure 5
The score plot of the PCA models on the first two principal components, considering samples for sensibility tests of chicken meat (a), beef meat (b) and pork meat (c). Full article ">Figure 6
The loading plots of the three-way PCA model on the first two axes: objects loading plots (a), conditions loading plots (b) and variables loading plots (c). Full article ">

16 pages, 926 KiB

Open AccessArticle

Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat

by Gérard Branlard, Annie Faye, Larbi Rhazi, Ayesha Tahir, Véronique Lesage and Thierry Aussenac

Foods 2020, 9(5), 683; https://doi.org/10.3390/foods9050683 - 25 May 2020

Cited by 13 | Viewed by 3855

Abstract

The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in France. The experiment, involving 11 locations [...] Read more.

The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in France. The experiment, involving 11 locations and 192 cultivars, offered the opportunity to approach the genetic and environmental factors associated with the phenotypic values of the polymer characteristics. These characteristics, which were all highly influenced by environmental factors, exhibited low broad-sense heritability coefficients and were not influenced by grain protein content and grain hardness. The 31 alleles encoding the glutenin subunits explained only 17.1, 25.4, and 16.8% of the phenotypic values of Mw, Rw, and PI, respectively. The climatic data revealed that a 3.5 °C increase between locations of the daily average temperature, during the last month of the grain development, caused an increase of more than 189%, 242%, and 434% of the Mw, Rw, and PI, respectively. These findings have to be considered in regard to possible consequences of global warming and health concerns assigned to gluten. It is suggested that the molecular characteristics of glutenins be measured today, especially for research addressing non-celiac gluten sensitivity (NCGS). Full article

(This article belongs to the Special Issue Recent Developments of Structure-Functionality-Bioactivity Relationships in Cereals and Cereal Products)

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Standardized coefficients of the partial least square (PLS) regressions, explaining the molecular mass (Mw) (a), gyration radius (Rw) (b), and polydispersity index (PI) = Mw/Mn (c) characteristics of the polymers. The grain protein concentration (PC) (noted Protein) and grain hardness (GH) (noted Hardness) were explanatory variates first introduced in regression, followed by 14 alleles of high molecular weight glutenin subunits (HMW-GS); 17 alleles of low molecular weight glutenin subunits (LMW-GS); and the average temperatures of May, June, and July (noted Tmean May, Tmean June, and Tmean July). Full article ">Figure 2
Regressions between the characteristics of the glutenin polymers, measured using Asymmetric Flow Field-Flow Fractionation Multi-Angle Laser Light Scattering (A4F-MALLS), and the cumulative daily mean temperatures (°C) of July (noted Tmean July) in the 11 wheat trial locations. (a) Rw of polymers (nm), (b) Mw of polymers (Da), and (c) PI of polymers (PI = Mw/Mn). Two locations with similar Tmean values (July, Verneuil l’Etang 2005: 586 °C and Mons en Pévèle 2009: 586.1 °C) are not separated on the figures. R2: percentage of phenotypic variance. Full article ">Figure 3
Evolution of the average abundance of eight protein disulfide isomerases (PDIs) (± SD) expressed in the endoplasmic reticulum (ER) at 21 stages in developing endosperm (from 0 to 1006 °Cd) of cultivar ”Récital” grown in controlled-temperature environments (computed from [<a href="#B31-foods-09-00683" class="html-bibr">31</a>]). Full article ">

14 pages, 1041 KiB

Open AccessArticle

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

by Donato Angelino, Alice Rosi, Giorgia Vici, Marika Dello Russo, Nicoletta Pellegrini, Daniela Martini and on behalf of the SINU Young Working Group

Foods 2020, 9(5), 682; https://doi.org/10.3390/foods9050682 - 25 May 2020

Cited by 63 | Viewed by 10749

Abstract

Plant-based drinks represent a heterogeneous class of beverages, made from several vegetal sources, with a market rapidly expanding around the world. These beverages are mainly drunk in the replacement of milk. Thus, aims of the present study were to: (i) evaluate the nutritional [...] Read more.

Plant-based drinks represent a heterogeneous class of beverages, made from several vegetal sources, with a market rapidly expanding around the world. These beverages are mainly drunk in the replacement of milk. Thus, aims of the present study were to: (i) evaluate the nutritional declaration of 330 plant-based drinks currently available on the Italian market; (ii) compare their nutrition facts based on type, presence or not of organic certification and nutrition (NC) or health claims (HC), and of specific claims (“no added sugars” and “source of calcium”); (iii) compare their nutrition composition with cow’s milk. A high variability in terms of nutrient profile among products was observed. Limited difference was found between products belonging to both organic and NC categories, while products carrying HC showed lower energy, carbohydrates, sugar, and higher protein contents than the related counterparts. Compared to cow’s milk, plant-based drinks showed differences in terms of nutrient profile, mostly regarding the lower protein content (except for soy drinks). Overall, due to the variability, findings from the present survey show that plant-based drinks sold in Italy cannot be considered tout court as milk substitutes and support the importance of improving knowledge towards food labeling to make conscious food choices. Full article

(This article belongs to the Special Issue Milk Alternatives and Non-Dairy Fermented Products)

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Principal component analysis (PCA) based on the nutritional composition of products belonging to soy, rice, almond or oat drinks (energy (kcal/100 mL), total fat (g/100 mL), saturates (g/100 mL), carbohydrate (g/100 mL), sugars (g/100 mL), protein (g/100 mL), and salt (g/100 mL)). Loading plots (A) of principal component (PC) 1 versus PC2; score plots (B) of the nutrition composition for each plant-based drink analyzed from PC1 and PC2. Full article ">Figure 2
Energy (A), total fat (B), sugar (C), and protein (D) content of the analyzed plant-based drinks grouped by product types, organic or non-organic, having or not nutrition claim, health claim, “no added sugar” claim, and “source of calcium” claim. The orange line represents the value of regular milk, while the green line the value of skimmed milk. Blue, orange, and grey dots represent the referring values of each product lower, within, or higher than the reference values. Full article ">Figure 2 Cont.
Energy (A), total fat (B), sugar (C), and protein (D) content of the analyzed plant-based drinks grouped by product types, organic or non-organic, having or not nutrition claim, health claim, “no added sugar” claim, and “source of calcium” claim. The orange line represents the value of regular milk, while the green line the value of skimmed milk. Blue, orange, and grey dots represent the referring values of each product lower, within, or higher than the reference values. Full article ">

13 pages, 2358 KiB

Open AccessArticle

Flaxseed Gum Solution Functional Properties

by Yingxue Hu, Youn Young Shim and Martin J.T. Reaney

Foods 2020, 9(5), 681; https://doi.org/10.3390/foods9050681 - 25 May 2020

Cited by 53 | Viewed by 6259

Abstract

Flaxseed gum (FG) is a by-product of flax (Linum usitatissimum L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer [...] Read more.

Flaxseed gum (FG) is a by-product of flax (Linum usitatissimum L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer structures that contain bioactive compounds. Therefore, extraction temperature can play an important role in determining its functional properties, solution appearance, and solution stability during storage. These characteristics of FG, including FG quality, determine its commercial value and utility. In this study, FG solution functional properties and storage stability were investigated for solutions prepared at 70 and 98 °C. Solutions of FG prepared at 98 °C had lower initial viscosity than solutions extracted at 70 °C; though the viscosity of these solutions was more stable during storage. Solutions prepared by extraction at both tested temperatures exhibited similar tolerance to 0.1 mol/L salt addition and freeze-thaw cycles. Moreover, the higher extraction temperature produced a FG solution with superior foaming and emulsification properties, and these properties were more stable with storage. Foams and emulsions produced from FG extracted at higher temperatures also had better stability. FG extracted at 98 °C displayed improved stability and consistent viscosity, foamability, and emulsification properties in comparison to solutions prepared at 70 °C. Therefore, the FG solution extracted at 98 °C had more stable properties and, potentially, higher commercial value. This result indicates that FG performance as a commercial food additive can influence food product quality. Full article

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

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Flaxseed gum [FG, Linum usitatissimum L., var. Crop Development Centre (CDC) Bethune]. Images were obtained (1000 magnification) with a Canon Eos 300D digital camera mounted on a Zeiss Stemi SV 11 light microscope (Carl Zeiss AG, Oberkochen, Germany). The images were subsequently processed in Photoshop 7. Full article ">Figure 2
The pH change of FG extracted at 70 °C and 98 °C over for eight days of storage at 4 °C. Significant difference indicates at * p < 0.05, ** p < 0.01, and *** p < 0.001 by two independent samples. Full article ">Figure 3
Optical density (OD) at 420 nm (OD420) change of FG extracted at 70 °C and 98 °C for eight days of storage at 4 °C. Significant difference indicated at * p < 0.05, ** p < 0.01, and *** p < 0.001 by two independent samples. Full article ">Figure 4
Viscosity change of FG with salt addition stored at 4 °C for different time (zero, one, two, four, and eight days) compared to FG solutions extracted at 70 °C and 98 °C. Means within the same day without a common letter (a–d) were significantly different according to Tukey’s post hoc test (p < 0.05). Full article ">Figure 5
Effect of freeze-thawing on viscosity of FG compared to FG solutions extracted at 70 °C and 98 °C over eight days. Means within the same property without a common letter (a–d) were significantly different according to Tukey’s post hoc test (p < 0.05). Full article ">Figure 6
(A) Foam capacity and (B) stability change of FG over eight days of storage at 4 °C. Significant difference indicated at * p < 0.05, ** p < 0.01, and *** p < 0.001 by two independent samples. Full article ">Figure 7
(A) Emulsion capacity and (B) stability change of FG over eight days of storage at 4 °C. Means within the same property without a common letter (a–c) were significantly different according to Tukey’s post hoc test (p < 0.05). Full article ">

21 pages, 2065 KiB

Open AccessArticle

Evaluation of Pesticide Residue Dynamics in Lettuce, Onion, Leek, Carrot and Parsley

by Tereza Horská, František Kocourek, Jitka Stará, Kamil Holý, Petr Mráz, František Krátký, Vladimír Kocourek and Jana Hajšlová

Foods 2020, 9(5), 680; https://doi.org/10.3390/foods9050680 - 25 May 2020

Cited by 23 | Viewed by 5981

Abstract

The dynamics of 32 active substances contained in pesticide formulations (15 fungicides and 17 insecticides) were analyzed in iceberg lettuce, onion, leek, carrot, and parsley. Pesticide residues were monitored from the time of application until harvest. In total, 114 mathematical models of residue [...] Read more.

The dynamics of 32 active substances contained in pesticide formulations (15 fungicides and 17 insecticides) were analyzed in iceberg lettuce, onion, leek, carrot, and parsley. Pesticide residues were monitored from the time of application until harvest. In total, 114 mathematical models of residue dissipation were developed using a first-order kinetic equation. Based on these models, it was possible to predict the action pre-harvest interval (the time between the last pesticide application and crop harvest) needed to attain a targeted action threshold (value significantly lower than the maximum limit) for low-residue vegetable production. In addition, it was possible to determine an action pre-harvest interval based on an action threshold of 0.01 mg kg⁻¹ to produce vegetables intended for zero-residue production. The highest amount of pesticide residues were found in carrot and parsley leaves several days after treatment, and pesticide dissipation was generally slow. Lower amounts were found in leeks and lettuce, but pesticide dissipation was faster in lettuce. According to our findings, it seems feasible to apply reduced pesticide amounts to stay below unwanted residue levels. However, understanding the effectivity of reduced pesticide application for controlling relevant pest organisms requires further research. Full article

(This article belongs to the Special Issue Detection of Residual Pesticides in Foods)

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14 pages, 8892 KiB

Open AccessArticle

Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing

by Marcello Alinovi, Germano Mucchetti, Ulf Andersen, Tijs A. M. Rovers, Betina Mikkelsen, Lars Wiking and Milena Corredig

Foods 2020, 9(5), 679; https://doi.org/10.3390/foods9050679 - 25 May 2020

Cited by 22 | Viewed by 5387

Abstract

Confocal Raman microscopy is a promising technique to derive information about microstructure, with minimal sample disruption. Raman emission bands are highly specific to molecular structure and with Raman spectroscopy it is thus possible to observe different classes of molecules in situ, in complex [...] Read more.

Confocal Raman microscopy is a promising technique to derive information about microstructure, with minimal sample disruption. Raman emission bands are highly specific to molecular structure and with Raman spectroscopy it is thus possible to observe different classes of molecules in situ, in complex food matrices, without employing fluorescent dyes. In this work confocal Raman microscopy was employed to observe microstructural changes occurring after freezing and thawing in high-moisture cheeses, and the observations were compared to those obtained with confocal laser scanning microscopy. Two commercially available cream cheese products were imaged with both microscopy techniques. The lower resolution (1 µm/pixel) of confocal Raman microscopy prevented the observation of particles smaller than 1 µm that may be part of the structure (e.g., sugars). With confocal Raman microscopy it was possible to identify and map the large water domains formed during freezing and thawing in high-moisture cream cheese. The results were supported also by low resolution NMR analysis. NMR and Raman microscopy are complementary techniques that can be employed to distinguish between the two different commercial formulations, and different destabilization levels. Full article

(This article belongs to the Special Issue Chemical and Technological Characterization of Dairy Products)

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Raman spectrum of ultra-pure water; a large emission band can be viewed in the region around 2900–3800 cm−1. Full article ">Figure 2
Raman fingerprint region (500–1800 cm−1) of micellar casein isolate (A), rapeseed oil (B), and butter (C). Panel A: (1) tryptophan indole ring (750–760 cm−1); (2) phenylalanine benzene ring breathing (1000–1005 cm−1); (3) amide III β-sheet structure (1270 cm−1); (4) amide III α -helices structure (1320–1340 cm−1) (5) CH2 bending peak (1450 cm−1); (6) tyrosine (1614 cm−1); (7) amide I (1650–1670 cm−1). Panels B, C: (8) phospholipids headgroup (870 cm−1); (9) CH2 twisting of phospholipids (1300–1310 cm−1); (10) CH2 scissoring of sterols (1442 cm−1); (11) Carotenoids stretching band (1525 cm−1); (12) C=C cis stretching of phospholipids (1655 cm−1). Full article ">Figure 3
Raman fingerprint region (500–1800 cm−1) of α-lactalbumin (A), and β-lactoglobulin (B). (1) tryptophan indole ring (750–760 cm−1); (2) Phenylalanine benzene ring breathing (1000–1005 cm−1); (3) amide III β-sheet structure (1270 cm−1); (4) amide α -helices structure (1320–1340 cm−1); (5) CH2 bend peak (1450 cm−1); (6) tyrosine (1614 cm−1); (7) amide I (1650–1670 cm−1). Full article ">Figure 4
Confocal Raman micrographs of cream cheeses. Cream cheese A before freezing (A), after freezing (B). Cream cheese B before freezing (C), after freezing (D). Red: fat. Green: protein. Blue: water. Full article ">Figure 5
Confocal laser scanning micrographs of cream cheeses. Cream cheese A before freezing (A), after freezing (B). Cream cheese B before freezing (C), after freezing (D). Red: fat. Green: protein. Full article ">Figure 6
Microstructure of cream cheese A observed with confocal laser scanning microscope after freezing and thawing. Red: fat. Green: protein. Full article ">Figure 7
Microstructure of cream cheese B observed with confocal laser scanning microscope after freezing and thawing. Red: fat. Green: protein. Full article ">

14 pages, 2582 KiB

Open AccessArticle

Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake

by Karolina Östbring, Kajsa Nilsson, Cecilia Ahlström, Anna Fridolfsson and Marilyn Rayner

Foods 2020, 9(5), 678; https://doi.org/10.3390/foods9050678 - 25 May 2020

Cited by 27 | Viewed by 4986

Abstract

One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered [...] Read more.

One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties. Full article

(This article belongs to the Special Issue Active Ingredients from Foods: Biochemical and Processing Aspects)

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Illustration of oleosin proteins stabilizing oil bodies and their conformation at the interface. Oleosins are absorbed both at hydrophilic regions (purple) as well as at a central hydrophobic pin (red). Phospholipids are indicated in green. Illustration adapted from M. Rayner [<a href="#B21-foods-09-00678" class="html-bibr">21</a>]. Full article ">Figure 2
Schematic illustration of the rapeseed protein extraction process. Full article ">Figure 3
(a) Extraction coefficient displaying how rapeseed protein is distributed in the liquid phase and solid phase respectively after alkali extraction and separation. (b) Precipitation coefficient displaying how rapeseed protein is distributed after precipitation and separation. Data is an average of three extractions at each pH value. Different letters within each figure indicate significant difference p < 0.05. Full article ">Figure 4
(a) Emulsion droplet size (d43) as a function of protein concentration in emulsions stabilized by rapeseed protein extracted at different pHs. Emulsions were 30% oil-in-water emulsions produced by high shear homogenization. (b) Area under the curve for droplet size d43. Different letters indicate significant differences, p < 0.05. (c) Size distributions of emulsions stabilized by rapeseed protein extracted at different alkali pH values. Protein concentrations in the emulsions were 0.9–1.1 mg/mL oil. (d) Size distributions of emulsions stabilized by rapeseed protein extracted at different alkali pH values. Protein concentrations in the emulsions were 14–18 mg/mL oil. Data is an average from six measurements of two extractions at each pH value. Full article ">Figure 5
(a) Droplet size evolution of fish oil emulsions (mode) incubated at 30 °C for 12 days. Data is an average of six measurements from two replicates of emulsions. (b) Emulsions with fish oil after 12 days of storage at 30 °C. pH 9 is rapeseed protein extracted at pH 9, pH 12 is rapeseed protein extracted at pH 12, BSA is bovine serum albumin. 8 mg protein/mL oil (8 mg dry matter of de-oiled lecithin) was used to formulate 30% oil-in-water emulsions. Full article ">Figure 6
Oxidative stability for (a) flaxseed oil emulsions (b) corn oil emulsions stabilized by rapeseed protein extracted at pH 9, bovine serum albumin (BSA), de-oiled lecithin and Tween 20 expressed as AUC for malondialdehyde (MDA) concentrations (mg MDA/L emulsions). Data is an average of four measurements of two emulsion replicates for each oil. Different letters indicate significant differences within each figure, p < 0.05. Full article ">

17 pages, 1595 KiB

Open AccessArticle

Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH₄:NO₃ Molar Ratio and Strength of the Nutrient Solution

by Onofrio Davide Palmitessa, Massimiliano Renna, Pasquale Crupi, Angelo Lovece, Filomena Corbo and Pietro Santamaria

Foods 2020, 9(5), 677; https://doi.org/10.3390/foods9050677 - 25 May 2020

Cited by 31 | Viewed by 6550

Abstract

Microgreens are gaining more and more interest, but little information is available on the effects of the chemical composition of the nutrient solution on the microgreen yield. In this study, three Brassica genotypes (B. oleracea var. italica, B. oleracea var. botrytis [...] Read more.

Microgreens are gaining more and more interest, but little information is available on the effects of the chemical composition of the nutrient solution on the microgreen yield. In this study, three Brassica genotypes (B. oleracea var. italica, B. oleracea var. botrytis, and Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort) were fertigated with three modified strength Hoagland nutrient solutions (1/2, 1/4, and 1/8 strength) or with three modified half-strength Hoagland nutrient solutions with three different NH₄:NO₃ molar ratios (5:95, 15:85, and 25:75). Microgreen yields and content of inorganic ions, dietary fiber, proteins, α-tocopherol, and β-carotene were evaluated. Micro cauliflower showed the highest yield, as well as a higher content of mineral elements and α-tocopherol (10.4 mg 100 g⁻¹ fresh weight (FW)) than other genotypes. The use of nutrient solution at half strength gave both a high yield (0.23 g cm⁻²) and a desirable seedling height. By changing the NH₄:NO₃ molar ratio in the nutrient solution, no differences were found on yield and growing parameters, although the highest β-carotene content (6.3 mg 100 g⁻¹ FW) was found by using a NH₄:NO₃ molar ratio of 25:75. The lowest nitrate content (on average 6.8 g 100 g⁻¹ dry weight) was found in micro broccoli and micro broccoli raab by using a nutrient solution with NH₄:NO₃ molar ratios of 25:75 and 5:95, respectively. Micro cauliflower fertigated with a NH₄:NO₃ molar ratio of 25:75 showed the highest dry matter (9.8 g 100 g⁻¹ FW) and protein content (4.2 g 100 g⁻¹ FW). Full article

(This article belongs to the Special Issue Ongoing Research on Microgreens: Nutritional Properties, Shelf-life, Sustainable Production, Innovative Growing and Processing Approaches)

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Genotypes used for producing microgreens: (A) broccoli, cultivar ‘Broccolo natalino’; (B) broccoli raab, local variety ‘Cima di rapa novantina’; (C) cauliflower, cultivar ‘Cavolfiore violetto’. Full article ">Figure 2
Yield of three genotypes of microgreens grown with three NS strengths: 1/2 strength, 1/4 strength and 1/8 strength (first experiment). Different letters indicate that mean values are significantly different, according to the SNK test (p = 0.05). Vertical bars represent ± standard deviation of mean values. Full article ">Figure 3
Nitrates (NO3−) content of three genotypes of microgreens grown by using a NS with three different NH4+:NO3− (%) molar ratios: 5:95, 15:85 and 25:75. Different letters indicate that mean values are significantly different, according to the SNK test (p = 0.05). Vertical bars represent ± standard deviation of mean values. Full article ">Figure 4
Sodium (Na+) content of three genotypes of microgreens grown by using a NS with three different NH4+:NO3− (%) molar ratio: 5:95, 15:85 and 25:75. Different letters indicate that mean values are significantly different, according to the SNK test (p = 0.05). Vertical bars represent ± standard deviation of mean values. Full article ">Figure 5
Dry matter content of three genotypes of microgreens grown by using a NS with three different NH4+:NO3− (%) molar ratios: 5:95, 15:85 and 25:75. Different letters indicate that mean values are significantly different, according to the SNK test (p = 0.05). Vertical bars represent ± standard deviation of mean values. Full article ">Figure 6
Protein content of three genotypes of microgreens grown by using a NS with three different NH4+:NO3− (%) molar ratios: 5:95, 15:85 and 25:75. Different letters indicate that mean values are significantly different, according to the SNK test (p = 0.05). Vertical bars represent ± standard deviation of mean values. Full article ">

14 pages, 1504 KiB

Open AccessArticle

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

by Luis Patarata, Margarida Novais, Maria João Fraqueza and José António Silva

Foods 2020, 9(5), 676; https://doi.org/10.3390/foods9050676 - 25 May 2020

Cited by 14 | Viewed by 4100

Abstract

Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and [...] Read more.

Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in a_w strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used. Full article

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

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8 pages, 696 KiB

Open AccessEditor’s ChoiceBrief Report

Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample

by Federico Scarmozzino and Francesco Visioli

Foods 2020, 9(5), 675; https://doi.org/10.3390/foods9050675 - 25 May 2020

Cited by 420 | Viewed by 25080

Abstract

The Covid-19 pandemic led to lockdowns in several parts of the world and, hence, changed some daily habits, including social interactions, the ability to perform sports, and—possibly—diet. The Italian government established and promulgated lockdown policies on 9 March 2020. We aim at assessing [...] Read more.

The Covid-19 pandemic led to lockdowns in several parts of the world and, hence, changed some daily habits, including social interactions, the ability to perform sports, and—possibly—diet. The Italian government established and promulgated lockdown policies on 9 March 2020. We aim at assessing the effects of Covid-19-induced confinement policies on self-reported food consumption of self-selected Italians by means of a questionnaire that was created and diffused by the Internet. Nearly half, i.e., 49.6% of responders did not substantially modify their diet during the lockdown; however, 46.1% of them reported that they were eating more during confinement, and 19.5% gained weight. In particular, we report an increase in “comfort food” consumption, notably chocolate, ice-cream, and desserts (42.5%) and salty snacks (23.5%). In addition, 42.7% percent of this cohort attributed this increase to higher anxiety levels. Related to this, 36.8% of responders reported a decrease in alcohol consumption, even though 10.1% of them reported an increase. Interestingly, 21.2% of responders increased their consumption of fresh fruit and vegetables. Only 33.5% of those who declared decreased consumption attributed this change of diet to lower availability and ease of purchasing such items. Equally interesting, over half of responders, i.e., 56.2%, admitted that fruit and vegetables did not appeal to them while in lockdown. Purchases of ready-made meals were reduced by nearly 50%. Future large-scale similar studies should be undertaken worldwide and will help public health authorities shape their reactions to future, unavoidable pandemics. Full article

(This article belongs to the Section Food Nutrition)

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11 pages, 1637 KiB

Open AccessArticle

Heterogeneous Fenton Degradation of Patulin in Apple Juice Using Carbon-Encapsulated Nano Zero-Valent Iron (CE-nZVI)

by Notemba Silwana, Blanca Calderón, Seteno Karabo Obed Ntwampe and Andrés Fullana

Foods 2020, 9(5), 674; https://doi.org/10.3390/foods9050674 - 24 May 2020

Cited by 6 | Viewed by 3631

Abstract

Patulin (PAT), a mycotoxin found mainly in matured apples, is produced by different species of fungi, mainly Penicillium expansum, and is found in various fruits and vegetables used to produce juice. Little focus has been placed on nano-technological methods for the mitigation of [...] Read more.

Patulin (PAT), a mycotoxin found mainly in matured apples, is produced by different species of fungi, mainly Penicillium expansum, and is found in various fruits and vegetables used to produce juice. Little focus has been placed on nano-technological methods for the mitigation of this problem. In this work, carbon-encapsulated nano-zero valent iron (CE-nZVI) particles were synthesized and used as heterogeneous Fenton agents for the degradation of PAT in apple juice. The particles were found to have a spherical shape with a diameter of 130 ± 50 nm. In a heterogeneous Fenton degradation (involving CE-nZVI) process, a concentration of 0.05 g/L CE-nZVI with 0.5 mM H₂O₂ was used. Since the Fenton oxidation process is pH-dependent, placebo degradation was observed at varying pH conditions with an average percentage of PAT degradation of 27.8%, 87.0%, 98.0%, and 99.75% at pH 6, 5, 4.5, and 3.5 respectively, between 1 min to 4 h in a water matrix. In a juice matrix, at the regular pH of juice (3.6), percentage PAT degradation of 72% and 89% was obtained after a 2-h treatment using heterogeneous Fenton oxidation (CE-nZVI/H₂O₂) systems, using 0.5 mM H₂O₂ and 1 mM H₂O₂, respectively. Full article

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

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24 pages, 4397 KiB

Open AccessArticle

Polyvalent Phage CoNShP-3 as a Natural Antimicrobial Agent Showing Lytic and Antibiofilm Activities against Antibiotic-Resistant Coagulase-Negative Staphylococci Strains

by Ahmed R. Sofy, Naglaa F. Abd El Haliem, Ehab E. Refaey and Ahmed A. Hmed

Foods 2020, 9(5), 673; https://doi.org/10.3390/foods9050673 - 23 May 2020

Cited by 25 | Viewed by 5187

Abstract

Synthetic antimicrobials have a negative impact on food quality and consumer health, which is why natural antimicrobials are urgently needed. Coagulase-negative staphylococci (CoNS) has gained considerable importance for food poisoning and infection in humans and animals, particularly in biofilms. As a result, this [...] Read more.

Synthetic antimicrobials have a negative impact on food quality and consumer health, which is why natural antimicrobials are urgently needed. Coagulase-negative staphylococci (CoNS) has gained considerable importance for food poisoning and infection in humans and animals, particularly in biofilms. As a result, this study was conducted to control the CoNS isolated from food samples in Egypt. CoNS isolates were selected on the basis of their antibiotic susceptibility profiles and their biofilm-associated behavior. In this context, a total of 29 different bacteriophages were isolated and, in particular, lytic phages (6 isolates) were selected. The host range and physiological parameters of the lytic phages have been studied. Electron microscopy images showed that lytic phages were members of the families Myoviridae (CoNShP-1, CoNShP-3, and CoNSeP-2 isolates) and Siphoviridae (CoNShP-2, CoNSsP-1, and CoNSeP-1 isolates). CoNShP-1, CoNShP-2, and CoNShP-3 were found to be virulent to Staphylococcus haemolyticus, CoNSsP-1 to Staphylococcus saprophyticus and CoNSeP-1 and CoNSeP-2 to Staphylococcus epidermidis. Interestingly, the CoNShP-3 exhibited a typical polyvalent behavior, where not only lysis CoNS, but also other genera include Staphylococcus aureus, methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant Staphylococcus aureus (VRSA), Bacillus cereus and Bacillus subtilis. In addition, CoNShP-3 phage showed high stability at different temperatures and pH levels. Indeed, CoNShP-3 phage showed an antibiofilm effect against Staphylococcus epidermidis CFS79 and Staphylococcus haemolyticus CFS43, respectively, while Staphylococcus saprophyticus CFS28 biofilm was completely removed. Finally, CoNShP-3 phage demonstrated a high preservative efficacy over short and long periods of storage against inoculated CoNS in chicken breast sections. In conclusion, this study highlights the control of CoNS pathogens using a polyvalent lytic phage as a natural antibacterial and antibiofilm agent from a food safety perspective. Full article

(This article belongs to the Special Issue Natural Antimicrobials: Potential Applications for Improving Food Safety)

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14 pages, 1456 KiB

Open AccessArticle

Spruce Galactoglucomannan-Stabilized Emulsions Enhance Bioaccessibility of Bioactive Compounds

by Hongbo Zhao, Kirsi S. Mikkonen, Petri O. Kilpeläinen and Mari I. Lehtonen

Foods 2020, 9(5), 672; https://doi.org/10.3390/foods9050672 - 23 May 2020

Cited by 8 | Viewed by 4462

Abstract

The increasing public awareness of health and sustainability has prompted the development of functional foods rich in health-promoting ingredients. Processing technologies and sustainable multifunctional ingredients are needed for structuring these formulations. Spruce galactoglucomannan (GGM), the main hemicelluloses in softwood cell walls, are an [...] Read more.

The increasing public awareness of health and sustainability has prompted the development of functional foods rich in health-promoting ingredients. Processing technologies and sustainable multifunctional ingredients are needed for structuring these formulations. Spruce galactoglucomannan (GGM), the main hemicelluloses in softwood cell walls, are an abundantly available, emerging sustainable food hydrocolloid that have the ability to efficiently emulsify and stabilize oil-in-water emulsions. In this study, we illustrate how this lignocellulosic stabilizer affects the digestion of polyunsaturated fatty acids (PUFAs) in vitro. A 100% decrease in the initial TAG content was observed during the in vitro digestion, suggesting that complete hydrolysis of the TAGs was achieved by the digestive enzymes. Besides, no release of mono-, di-, and oligosaccharides or phenolic compounds from GGM was detected. Our results demonstrate that the GGM-stabilized emulsion could potentially deliver lipophilic bioactive ingredients and enhance their bioaccessibility. In addition, this bio-stabilizer itself would remain stable in the upper gastrointestinal track and serve as a prebiotic for gut microbiota. We anticipate GGM to complement or even replace many of the conventional carriers of bioactive components in future health care products and functional foods. Full article

(This article belongs to the Special Issue Application of Surfactant and/or Biosurfactants in Food Industry)

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15 pages, 2549 KiB

Open AccessArticle

Bacillus subtilis Fermentation of Malva verticillata Leaves Enhances Antioxidant Activity and Osteoblast Differentiation

by Keumok Moon, Seola Lee and Jaeho Cha

Foods 2020, 9(5), 671; https://doi.org/10.3390/foods9050671 - 22 May 2020

Cited by 10 | Viewed by 4009

Abstract

Malva verticillata, also known as Chinese mallow, is an herbaceous plant with colorful flowers and has been used as a medicine for thousands of years. This study investigated this herb for potential antioxidant activity or an association with osteoblast differentiation. M. verticillate [...] Read more.

Malva verticillata, also known as Chinese mallow, is an herbaceous plant with colorful flowers and has been used as a medicine for thousands of years. This study investigated this herb for potential antioxidant activity or an association with osteoblast differentiation. M. verticillate leaves were fermented with B. subtilis MV1 at 30 °C for 7 days to enhance their biological activities. The resultant aqueous extract (MVW) and the fermented leaves (MVB) were measured for antioxidant and osteoblast differentiation. The results showed that the total phenolic, flavonoid, and antioxidant activity, as well as the osteoblast differentiation of the MVB increased (2 to 6 times) compared with those of the MVW. MVB induced phosphorylation of p38, extracellular signal-regulated kinase in C3H10T1/2 cells, and the phosphorylation was attenuated via transforming growth factor-β (TGF-β) inhibitors. Moreover, runt-related transcription factor 2 and osterix in the nucleus increased in a time-dependent manner. The messenger RNA expression of alkaline phosphatase and bone sialoprotein increased about 9.4- and 65-fold, respectively, compared to the non-treated cells. MVB stimulated C3H10T1/2 cells in the osteoblasts via TGF-β signaling. Thus, fermented M. verticillata extract exhibited enhanced antioxidant activity and osteoblast differentiation. Full article

(This article belongs to the Section Food Microbiology)

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Effect of the extraction solvents (A) and heat treatments (B) on osteoblast differentiation of M. verticillata leaves. MVW: aqueous extracts of M. verticillata leaves; MVM: methanol extracts of M. verticillata leaves; BMP-2: bone morphogenetic protein-2. Significant differences were observed when compared with the controls: * p < 0.05, *** p < 0.001; significant differences were also observed between the two groups: ### p < 0.001. Full article ">Figure 2
Effects of MVW, MVB, and MVWB on the alkaline phosphatase (ALP) activity of C3H10T1/2 cells. Visualization of the osteoblast differentiation of C3H10T1/2 cells by MVW and MVB (A) and MVW and MVWB (C). ALP activity of C3H10T1/2 cells by MVW and MVB (B) and MVW and MVWB (D). MVWB: the fermented MVW by B. subtilis MV1. Significant differences were observed when compared with the controls: * p < 0.05, ** p < 0.01, *** p < 0.001; significant differences between MVW and MVB or MVWB were observed: # p < 0.05, ## p < 0.01, ### p < 0.001. Full article ">Figure 3
Effect of TGF-β signaling inhibitors on osteoblast differentiation. ALP staining (A) and ALP activity (B) of C3H10T1/2 cells by MVB and TGF-β signaling inhibitors. Significant differences were observed when compared with the controls: ** p < 0.01, *** p < 0.001. Full article ">Figure 4
Western blot showing activation of transforming growth factor-β (TGF-β) signaling pathway by MVB treatment in C3H10T1/2 cells. (A) Time-course analysis of the non-canonical signaling of TGF-β pathway after treatment with 100 μg/mL MVB. (B) Time-course analysis of Runx2 and Osterix after treatment with 100 μg/mL MVB. (C) Pre-treating cells with inhibitors of TGF-β signaling pathway attenuated MVB (100 μg/mL)-induced p38 and ERK activation. Significant difference compared with control: * p < 0.05, ** p < 0.01. Full article ">Figure 5
Effects of MVW and MVB on gene expression related to osteoblast differentiation in C3H10T1/2 cells. C3H10T1/2 cells were treated with MVW and MVB, cultured for 9 days, and harvested. Total RNA was isolated from the cells, and the cDNA was synthesized using the total RNA as a template. The mRNA expression of marker genes for osteoblast differentiation was measured by RT-PCR. The osteogenic markers are (A) Runx2, (B) Osterix, (C) NF-κB, (D) ALP, (E) BSP. Significant differences compared with the controls: * p < 0.05, ** p < 0.01, *** p < 0.001. Full article ">

15 pages, 8476 KiB

Open AccessArticle

Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food

by Wioletta Błaszczak and Grażyna Lewandowicz

Foods 2020, 9(5), 670; https://doi.org/10.3390/foods9050670 - 22 May 2020

Cited by 26 | Viewed by 8855

Abstract

Light microscopy (LM) is commonly used in the study of biological materials to determine the morphology of cells and tissues. The potential of this technique for studying the structure of food products is also recognized but less known. Especially rare are information regarding [...] Read more.

Light microscopy (LM) is commonly used in the study of biological materials to determine the morphology of cells and tissues. The potential of this technique for studying the structure of food products is also recognized but less known. Especially rare are information regarding LM studies of the supramolecular structure of starch. The aim of the work was to fill this gap by providing data on the possibilities for application of LM in starch studies. It was shown that in spite of an enormous progress in the development of microscopic techniques, including both increase of resolution and improvement of image analysis methods, light microscopy still has a huge potential for starch studies. The advantage of LM over other microscopic techniques is the possibility of differentiating between amylose and amylopectin by iodine staining. That makes LM especially useful in the analysis of the process of gelatinization of starch, the extent of molecular dispersion of its macromolecules, and the changes in its structure caused by modification. Moreover, it can be particularly useful for studying the changes in the supramolecular structure of starch in a food product matrix, providing more information than scanning electron microscopy (SEM)–the most common technique used for these purposes. Full article

(This article belongs to the Special Issue Starch: Properties, Processing, and Functionality in Food Systems)

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15 pages, 2036 KiB

Open AccessArticle

Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods

by Karolina Östbring, Ingegerd Sjöholm, Marilyn Rayner and Charlotte Erlanson-Albertsson

Foods 2020, 9(5), 669; https://doi.org/10.3390/foods9050669 - 22 May 2020

Cited by 21 | Viewed by 4852

Abstract

Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent [...] Read more.

Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders’ characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities. Full article

(This article belongs to the Special Issue Active Ingredients from Foods: Biochemical and Processing Aspects)

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17 pages, 4812 KiB

Open AccessArticle

GC–MS Analysis, Antioxidant and Antimicrobial Activities of Achillea Odorata Subsp. Pectinata and Ruta Montana Essential Oils and Their Potential Use as Food Preservatives

by Taoufiq Benali, Khaoula Habbadi, Abdelmajid Khabbach, Ilias Marmouzi, Gokhan Zengin, Abdelhakim Bouyahya, Imane Chamkhi, Houda Chtibi, Tarik Aanniz, El Hassan Achbani and Khalil Hammani

Foods 2020, 9(5), 668; https://doi.org/10.3390/foods9050668 - 22 May 2020

Cited by 50 | Viewed by 6570

Abstract

In order to discover new natural resources with biological properties, the chemical composition, the antioxidant and antimicrobial activities, and the potential use as food preservative of essential oils of Moroccan Achillea odorata subsp. pectinata (AO_pEO) and Ruta montana (RMEO) were studied. [...] Read more.

In order to discover new natural resources with biological properties, the chemical composition, the antioxidant and antimicrobial activities, and the potential use as food preservative of essential oils of Moroccan Achillea odorata subsp. pectinata (AO_pEO) and Ruta montana (RMEO) were studied. Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of 21 and 25 compounds in AO_pEO and RMEO, respectively. The results showed that the major compounds of AO_pEO are camphor (45.01%), bornyl acetate (15.07%), borneol (11.33%), β-eudesmol (4.74%), camphene (3.58%), and 1.8-cineole (eucalyptol) (2.96%), whereas 2-undecanone (63.97%), camphor (3.82%) and cyclopropanecarboxylic acid (3.66%) were the main components of RMEO. The antioxidant activities were evaluated by diphenylpicrylhydraziyl radical (DPPH) and reducing power assays. The antimicrobial activities of essential oils were tested against bacterial strains and food contaminant yeast using agar disc diffusion and microdilution methods. A significant antimicrobial activity of AO_pEO was observed against Bacillus subtilis, Proteus mirabilis and Candida albicans, compared to RMEO. The efficacy of AO_pEO was also evaluated in model food systems (cabbage and barley) artificially inoculated during storage. The results found that the adding of a minimal inhibitory concentration (MIC) and 4× MIC were potent in decreasing the Proteus mirabilis growth in food model systems. Our findings suggested that AO_pEO may be potentially used as an alternative food preservative. Full article

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

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Scanning Electron Microscope micrographs of trichome from untreated leaves of Ruta montana (P, Peltate gland; NG, non-glandular; C, Distribution of trichomes on the leaf). Full article ">Figure 2
Scanning Electron Microscope micrographs of trichome leaf from Achillea odorata subsp. pectinata (P, Peltate gland; C, Distribution of trichomes on the leaf). Full article ">Figure 3
Chromatogram of gas chromatography analysis of Achillea odorata subsp. pectinata essential oil. Full article ">Figure 4
Chromatogram of gas chromatography analysis of Ruta montana essential oil. Full article ">Figure 5
Effect of MIC and 4× MIC of Achillea odorata subsp. pectinata essential oil on Proteus mirabilis (A) and Bacillus subtilis (B) in cabbage food system. Full article ">Figure 6
Effect of MIC and 4× MIC of Achillea odorata subsp. pectinata essential oil on Proteus mirabilis (A) and Bacillus subtilis (B) in Barley food system. Full article ">

10 pages, 639 KiB

Open AccessArticle

Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

by Ana Paula B. Fruet, Francine M. Giotto, Mozart A. Fonseca, José Laerte Nörnberg and Amilton S. De Mello

Foods 2020, 9(5), 667; https://doi.org/10.3390/foods9050667 - 21 May 2020

Cited by 19 | Viewed by 5464

Abstract

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act [...] Read more.

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties. Full article

(This article belongs to the Special Issue New Research on Shelf-Life Extension and Quality Improvement of Meat and Meat Products)

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19 pages, 363 KiB

Open AccessArticle

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

by Onofrio Corona, Diego Planeta, Paola Bambina, Simone Giacosa, Maria Alessandra Paissoni, Margherita Squadrito, Fabrizio Torchio, Susana Río Segade, Luciano Cinquanta, Vincenzo Gerbi and Luca Rolle

Foods 2020, 9(5), 666; https://doi.org/10.3390/foods9050666 - 21 May 2020

Cited by 12 | Viewed by 3895

Abstract

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution [...] Read more.

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to “Passolata”, “Bionda”, and “Malaga” stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine. Full article

(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)

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20 pages, 4046 KiB

Open AccessEditor’s ChoiceReview

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

by Tizian Klingel, Jonathan I. Kremer, Vera Gottstein, Tabata Rajcic de Rezende, Steffen Schwarz and Dirk W. Lachenmeier

Foods 2020, 9(5), 665; https://doi.org/10.3390/foods9050665 - 21 May 2020

Cited by 168 | Viewed by 31636

Abstract

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. [...] Read more.

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications. Full article

(This article belongs to the Special Issue Novel Foods and Nutritional Function)

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15 pages, 2050 KiB

Open AccessArticle

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

by Muhammad Awais, Jawad Ashraf, Lili Wang, Liya Liu, Xiaoxue Yang, Li-Tao Tong, Xianrong Zhou and Sumei Zhou

Foods 2020, 9(5), 664; https://doi.org/10.3390/foods9050664 - 21 May 2020

Cited by 17 | Viewed by 5778

Abstract

The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (T_o) from 66.33 °C to 76.69 °C and decrease in enthalpies (?H_g [...] Read more.

The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (T_o) from 66.33 °C to 76.69 °C and decrease in enthalpies (?H_g and ?H_r) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that peak and final viscosities were decreased significantly (p < 0.05). However, digestion kinetics indicated that degree of gelatinization increased the access of enzymes. As starch was partially gelatinized it yielded significantly lower glycemic index but no significant (p > 0.05) change in starch digestibility was observed after 70 °C. Hence, 70 °C can be considered as the critical hydrothermal treatment temperature in mung bean starch. Pearson’s correlation analysis indicated that controlled hydrothermal treatment had negative effect on the DMO, DDH, RC and the granular damage increased vulnerability of mung bean starch to digestion. These findings gave insight into sequential changes in the structure and digestibility occurring during gelatinization process due to hydrothermal treatment. Controlled gelatinization in mung beans at 70 °C is useful and must be employed to produce the foods with lower starch digestibility. Full article

(This article belongs to the Special Issue Starch Structure, Processing and Digestion)

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18 pages, 483 KiB

Open AccessArticle

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

by Karla Miranda-Ramos, Ma. Carmen Millán-Linares and Claudia Monika Haros

Foods 2020, 9(5), 663; https://doi.org/10.3390/foods9050663 - 20 May 2020

Cited by 33 | Viewed by 5523

Abstract

Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and [...] Read more.

Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1–6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as predicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingredients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingredients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases. Full article

(This article belongs to the Section Food Nutrition)

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13 pages, 1062 KiB

Open AccessArticle

Fungistatic and Fungicidal Capacity of a Biosurfactant Extract Obtained from Corn Steep Water

by Alejandro López-Prieto, Xanel Vecino, Lorena Rodríguez-López, Ana Belén Moldes and José Manuel Cruz

Foods 2020, 9(5), 662; https://doi.org/10.3390/foods9050662 - 20 May 2020

Cited by 10 | Viewed by 4147 | Correction

Abstract

Biosurfactants are surface-active compounds that are produced by microorganisms, which in addition to their surfactant capacity, can possess interesting antimicrobial activities that are used in their incorporation into the agrifood industry. In this work, the preservative capacity of a novel biosurfactant extract obtained [...] Read more.

Biosurfactants are surface-active compounds that are produced by microorganisms, which in addition to their surfactant capacity, can possess interesting antimicrobial activities that are used in their incorporation into the agrifood industry. In this work, the preservative capacity of a novel biosurfactant extract obtained from a residual stream of the corn-milling industry was evaluated against two different fungi (Aspergillus brasiliensis and Candida albicans) under different biosurfactant concentrations (0.33–0.99 mg/mL), temperatures (4–40 °C), and incubation times (5–11 days). All the assays started with the same concentration of fungi (2 × 10⁶ CFU/mL). The results showed that temperature played an important role in the fungicidal and fungistatic effects of this biosurfactant extract. It was observed that at a low biosurfactant concentration (0.33 mg/mL) and at low temperatures in the range tested, this biosurfactant extract possessed an important fungicidal effect (complete inhibition) on A. brasiliensis, while at intermediate temperatures, it achieved a fungistatic effect (50% of inhibition) at the highest concentration. Regarding C. albicans, it was observed that this strain was more resistant than A. brasiliens, although it was possible to achieve growth inhibitions of 76.3% at temperatures of 40 °C after 8 days of incubation with a biosurfactant concentration of 0.99 mg/mL. This work supports the possible application of biosurfactants extracted from corn steep water as preservatives and antimicrobial agents against fungal contaminations on agrifood products. Full article

(This article belongs to the Special Issue Application of Surfactant and/or Biosurfactants in Food Industry)

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9 pages, 433 KiB

Open AccessArticle

Validation of HPLC and Enzyme-Linked Immunosorbent Assay (ELISA) Techniques for Detection and Quantification of Aflatoxins in Different Food Samples

by Sharaf S. Omar, Moawiya A. Haddad and Salvatore Parisi

Foods 2020, 9(5), 661; https://doi.org/10.3390/foods9050661 - 20 May 2020

Cited by 41 | Viewed by 5908

Abstract

Background: In Jordan as in other worldwide countries, mycotoxins are considered a serious national problem in food supplies. As a result, almost all nations are setting and adopting different regulations targeting the control of mycotoxins levels in the domestic food supply, including the [...] Read more.

Background: In Jordan as in other worldwide countries, mycotoxins are considered a serious national problem in food supplies. As a result, almost all nations are setting and adopting different regulations targeting the control of mycotoxins levels in the domestic food supply, including the problem of reliable sampling and analysis methods. Objective: It is necessary to improve and give evidence of analytical abilities of laboratories within Jordan and developing countries enabling them to monitor mycotoxins effectively in food to overcome non-tariff obstacles. Methods: We analyzed 40 samples from wheat, corn, dried fig and dried coffee beans for total aflatoxin content using High Pressure Liquid Chromatography (HPLC) and Enzyme Linked Immunesorbent Assay (ELISA) methods. Results: 40% of samples from wheat, 60% from corn, 30% from dried fig, and 50% from dried coffee beans were found positive when speaking of total aflatoxins, with average values between 1.14 and 4.12 μg/kg. Obtained results allow considering all tested food samples as fit for human consumption if compared with the labeled regulatory limit of allowed aflatoxins in the European Union. In detail, the limit of detection and the limit of quantification for methods used in this study were significantly lower than the maximum limits established by the European Union. Highlights: The procedure used in this study is suitable for detection of mycotoxins at very low concentration. Full article

(This article belongs to the Section Food Analytical Methods)

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16 pages, 1593 KiB

Open AccessArticle

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

by Manal Mhada, Mohamed Louay Metougui, Khadija El Hazzam, Kamal El Kacimi and Abdelaziz Yasri

Foods 2020, 9(5), 660; https://doi.org/10.3390/foods9050660 - 20 May 2020

Cited by 57 | Viewed by 6855

Abstract

Quinoa (Chenopodium quinoa Willd.) is a grain of great nutritional interest that gained international importance during the last decade. Before its consumption, this grain goes through many processes that can alter its nutritional value. Here we report the effect of processing (polishing [...] Read more.

Quinoa (Chenopodium quinoa Willd.) is a grain of great nutritional interest that gained international importance during the last decade. Before its consumption, this grain goes through many processes that can alter its nutritional value. Here we report the effect of processing (polishing and milling) and cooking (boiling and steaming) on the saponin content, mineral profile of 14 elements using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES), protein content, and total phenolic compound. The polishing caused an average drop in the saponin content from 1.7% to 0.46% but induced important losses in mineral content (K, Mg, Ca, Zn, Co, Cu, Fe, Mn, and Ni), and phenolic compounds. However, the greatest nutritional degradation happened after milling due to the elimination of seed teguments and embryos, where over 50% of many minerals, 60% of protein content, and almost the totality of phenolic compounds, were lost. Cooking effect was less important than processing, but some significant losses were attested. Boiling caused a loss of up to 40% for some minerals like K, B, and Mo because of their hydrosolubility, and 88% of the polyphenols, while steaming allowed a better retention of those nutrients. Consuming polished quinoa instead of semolina and using steaming instead of boiling are trade-offs consumer needs to make to get optimal benefits from quinoa virtues. Full article

(This article belongs to the Section Grain)

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15 pages, 304 KiB

Open AccessArticle

Association between Breast Milk Mineral Content and Maternal Adherence to Healthy Dietary Patterns in Spain: A Transversal Study

by Cristina Sánchez, Cristina Fente, Rocío Barreiro, Olga López-Racamonde, Alberto Cepeda and Patricia Regal

Foods 2020, 9(5), 659; https://doi.org/10.3390/foods9050659 - 20 May 2020

Cited by 32 | Viewed by 6951

Abstract

The composition of breast milk is influenced by many factors, some of which dependent on the mother and others on the child. Changes in lactation and other factors depending on the mother’s physiology and anthropometric characteristics, as well as her nutritional status and [...] Read more.

The composition of breast milk is influenced by many factors, some of which dependent on the mother and others on the child. Changes in lactation and other factors depending on the mother’s physiology and anthropometric characteristics, as well as her nutritional status and diet, are of key importance. Breast milk minerals have been extensively studied with highly uneven results. In this work, a comparison will made with data across the world. To understand the factors that might explain the disparity, several minerals (Na, K, Ca, P, Mg, Fe, Se and I) have been analyzed using ICP-MS in a set of human milk samples (n = 75). The samples had an identical geographical origin (Galicia, in northwestern Spain) but different lactation circumstances, including maternal anthropometric data, lactating time, newborn sex and maternal adherence to healthy dietary patterns (Mediterranean Diet, MD, or Atlantic Diet, AD). The required concentrations of essential elements reported in the literature are similar to those found in these Spanish women. A univariate approach revealed that factors such as lactating time, body mass index (BMI) and newborn sex have a significant influence in breastmilk mineral content. According to multivariate linear regression analysis, minerals in milk are particularly associated with lactating time, but also with newborn sex, maternal BMI, age and diet pattern in some cases. More precisely, these results suggest that the iron and selenium concentrations in the milk of Galician donors may be positively influenced by maternal adherence to AD and MD, respectively. Full article

(This article belongs to the Section Food Nutrition)

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13 pages, 5279 KiB

Open AccessArticle

Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine

by Alice Agarbati, Laura Canonico, Francesca Comitini and Maurizio Ciani

Foods 2020, 9(5), 658; https://doi.org/10.3390/foods9050658 - 20 May 2020

Cited by 13 | Viewed by 4088

Abstract

Sulfites and sulfides are produced by yeasts in different amounts depending on different factors, including growth medium and specific strain variability. In natural must, some strains can produce an excess of sulfur compounds that confer unpleasant smells, inhibit malolactic fermentation and lead to [...] Read more.

Sulfites and sulfides are produced by yeasts in different amounts depending on different factors, including growth medium and specific strain variability. In natural must, some strains can produce an excess of sulfur compounds that confer unpleasant smells, inhibit malolactic fermentation and lead to health concerns for consumers. In organic wines and in sulfite-free wines the necessity to limit or avoid the presence of sulfide and sulfite requires the use of selected yeast strains that are low producers of sulfur compounds, with good fermentative and aromatic aptitudes. In the present study, exploiting the sexual mass-mating spores’ recombination of a native Saccharomyces cerevisiae strain previously isolated from grape, three new S. cerevisiae strains were selected. They were characterized by low sulfide and sulfite production and favorable aromatic imprinting. This approach, that occurs spontaneously also in nature, allowed us to obtain new native S. cerevisiae strains with desired characteristics that could be proposed as new starters for organic and sulfite-free wine production, able to control sulfur compound production and to valorize specific wine types. Full article

(This article belongs to the Special Issue New Frontiers in Wine Microbiology)

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Different level of H2S production of the spores. The different color intensity of the colonies indicates different levels of H2S production. White colonies were H2S− while brown/black colonies expressed maximum level of H2S. An intermediate color intensity indicated medium production of H2S. Full article ">Figure 2
Molecular fingerprinting of the potential improved strains using primer pair δ 12–21. The native DiSVA 705 strain was used as control. Each strain was analyzed in duplicate to confirm. The QX Size Marker 50 bp/5 kb (Qiagen) was used for fragment size. Lane B was indicated as negative control. Full article ">Figure 3
Electrophoretic profiles of interdelta sequences obtained by primer pair δ 12–21. Each stable isolate, belonging to each group, was named from 1 to 7 preceded by strain’s name and compared with the same unstabilized strain. The DiSVA 705 strain was used as control. The acronyms “Bf” and “Af” were used to indicate before and after genome stabilization, respectively. Lane B: indicated as negative control. The QX Size Marker 50 bp/ 5kb (Qiagen) was used for fragment size. (a–d) represent the electrophoretic profiles of G4, I1, I4 and I4, before and after stabilization, respectively. Full article ">Figure 4
Fermentation kinetics of the new selected strains tested: OKAY ( <img alt="Foods 09 00658 i001" src="/foods/foods-09-00658/article_deploy/html/images/foods-09-00658-i001.png"/>); DiSVA 705 ( <img alt="Foods 09 00658 i002" src="/foods/foods-09-00658/article_deploy/html/images/foods-09-00658-i002.png"/>); I1 ( <img alt="Foods 09 00658 i003" src="/foods/foods-09-00658/article_deploy/html/images/foods-09-00658-i003.png"/>); I4 ( <img alt="Foods 09 00658 i004" src="/foods/foods-09-00658/article_deploy/html/images/foods-09-00658-i004.png"/>); B4 ( <img alt="Foods 09 00658 i005" src="/foods/foods-09-00658/article_deploy/html/images/foods-09-00658-i005.png"/>). The graph represented the fermentation trend in NGJ. The results were the mean values and the standard deviations were represented as error bars. Full article ">Figure 5
Principal component analysis based on the data for the main byproducts of fermentation and volatile compounds in the wines obtained NGJ. Full article ">

15 pages, 1479 KiB

Open AccessArticle

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

by Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Diego L. García-González and Tullia Gallina Toschi

Foods 2020, 9(5), 657; https://doi.org/10.3390/foods9050657 - 20 May 2020

Cited by 41 | Viewed by 7256

Abstract

Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed; sensory evaluation could be assisted by the application of screening methods. Rapid instrumental [...] Read more.

Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed; sensory evaluation could be assisted by the application of screening methods. Rapid instrumental methods based on the analysis of volatile molecules might be considered interesting to assist the panel test through fast pre-classification of samples with a known level of probability, thus increasing the efficiency of quality control. With this objective, a headspace gas chromatography-ion mobility spectrometer (HS-GC-IMS) was used to analyze 198 commercial VOOs (extra virgin, virgin and lampante) by a semi-targeted approach. Different partial least squares-discriminant analysis (PLS-DA) chemometric models were then built by data matrices composed of 15 volatile compounds, which were previously selected as markers: a first approach was proposed to classify samples according to their quality grade and a second based on the presence of sensory defects. The performance (intra-day and inter-day repeatability, linearity) of the method was evaluated. The average percentages of correctly classified samples obtained from the two models were satisfactory, namely 77% (prediction of the quality grades) and 64% (prediction of the presence of three defects) in external validation, thus demonstrating that this easy-to-use screening instrumental approach is promising to support the work carried out by panel tests. Full article

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

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Graphical abstract

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Full article ">Figure 1
Heat maps in which the signals corresponding to the volatile compounds selected for the evaluation of intra- and inter-day repeatability have been indicated. (A) extra virgin olive oil (EVOO) sample with highlighted signals of (E)-2-hexenal and hexanal; (B) virgin olive oil (VOO) sample with highlighted signals of ethyl acetate and ethanol; (C) lampante olive oil (LOO) sample with highlighted signals of 3-methyl-1-butanol and ethyl propanoate. Full article ">Figure 2
Score plot (A): green (EVOO), yellow (VOO), red (LOO); loading plot (B) obtained by principal component analysis (PCA). Full article ">Figure 3
Graphical results obtained from 2 of the 4 partial least squares—discriminant analysis (PLS–DA) models for prediction of quality grade of virgin olive oils (VOOs). (A,B): values of the estimated Y variable by the model, extra virgin olive oil (EVOO) vs. no-EVOO (A) and lampante olive oil (LOO) vs. no-LOO (B), in cross and external validation. (C,D): values of the class prediction probability by the model, EVOO vs. no-EVOO (C) and LOO vs. no-LOO (D), in cross and external validation. Full article ">Figure 4
Receiver operating characteristic (ROC) curves of PLS-DA models used to discriminate samples according to quality grade. The red circle identifies selected sensitivity and 1-specificity values for the prediction model. Full article ">Figure 5
(A) Variable importance in projection (VIP) score obtained by the EVOO vs. no-EVOO model. (B) Variable importance in projection (VIP) score obtained by the LOO vs. no-LOO model. Full article ">

11 pages, 863 KiB

Open AccessArticle

The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread

by Anna Diowksz, Alicja Malik, Agnieszka Jaśniewska and Joanna Leszczyńska

Foods 2020, 9(5), 656; https://doi.org/10.3390/foods9050656 - 19 May 2020

Cited by 21 | Viewed by 7212

Abstract

This study examines the potential health benefits of different types of wheat sourdough bread against diseases of civilization. Celiac disease, diabetes and hypertension affect large numbers of the world’s population, increasing demand for novel treatments and ways of improving patient welfare. Different types [...] Read more.

This study examines the potential health benefits of different types of wheat sourdough bread against diseases of civilization. Celiac disease, diabetes and hypertension affect large numbers of the world’s population, increasing demand for novel treatments and ways of improving patient welfare. Different types of artisan breads were subjected to in vitro simulated digestion prior to analysis. The G12 test and ELISA with human sera were used for immunoreactivity analysis. The activity of α-amylase inhibitors and angiotensin-converting enzymes (ACE) was also assessed. The addition of sourdough to the analyzed wheat bread raised the content of α-amylase inhibitors and angiotensin-converting enzyme inhibitors while reducing their immunoreactivity. However, despite decreases in the antigenicity of the wheat flour proteins, the sera showed various reactions, depending on the individual patient’s susceptibility to gluten. Full article

(This article belongs to the Special Issue Cereal-Based Fermented Foods: Bioactive Components and Potential Health Benefits)

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Graphical abstract
Full article ">Figure 1
(A). Percentage of α-amylase inhibition in different types of sourdough bread compared to yeast bread, in which α-amylase inhibition is 0%. Samples marked with * and ** are statistical significance at the p < 0.05 level. (B). Percentage of α-amylase inhibition in ciabatta rolls compared to yeast bread, where α-amylase inhibition is 0%. Samples marked with * are statistical significance at the p < 0.05 level. Full article ">Figure 2
(A). Percentage of angiotensin-converting enzyme (ACE) inhibition in different types of sourdough bread compared to yeast bread, for which inhibition is equal to 0%. Results of ANOVA test p > 0.05. (B). Percentage of ACE inhibition in different types of ciabatta rolls after digestion compared to yeast bread, for which inhibition is equal to 0%. Results of ANOVA test p > 0.05. Full article ">Figure 3
(A). Change in immunoreactivity of wheat flour proteins for different types of sourdough bread relative to yeast bread. Samples marked with * are statistical significance at the p < 0.05 level. (B). Change in immunoreactivity of wheat flour proteins for different types of ciabatta rolls relative to yeast bread. Samples marked with * are statistical significance at the p < 0.05 level. Full article ">Figure 4
Immunoreactivity changes in wheat proteins for different types of ciabatta rolls relative to yeast bread (100%) in a reaction with antibodies present in the human sera of three immunosensitive patients. Full article ">

17 pages, 4712 KiB

Open AccessArticle

Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability

by Ming Hsieh-Lo, Gustavo Castillo-Herrera and Luis Mojica

Foods 2020, 9(5), 655; https://doi.org/10.3390/foods9050655 - 19 May 2020

Cited by 31 | Viewed by 6590

Abstract

Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and [...] Read more.

Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization–Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC₅₀: 0.078 ± 0.01; 2,2’-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC₅₀: 0.161 ± 0.03) and antidiabetic potential (α-amylase IC₅₀: 124.76 ± 12.97; α-glucosidase IC₅₀: 31.30 ± 0.84; dipeptidyl peptidase-IV IC₅₀: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential. Full article

(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)

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