Journal Description
Foods
Foods
is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, PubAg, and other databases.
- Journal Rank: JCR - Q1 (Food Science & Technology) / CiteScore - Q1 (Health Professions (miscellaneous))
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 13.1 days after submission; acceptance to publication is undertaken in 2.5 days (median values for papers published in this journal in the second half of 2023).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
5.2 (2022);
5-Year Impact Factor:
5.5 (2022)
Latest Articles
Biochemical, Histological, and Transcriptomic Analyses Reveal Underlying Differences in Flesh Quality between Wild and Farmed Ricefield Eel (Monopterus albus)
Foods 2024, 13(11), 1751; https://doi.org/10.3390/foods13111751 (registering DOI) - 3 Jun 2024
Abstract
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The present study aimed to systematically investigate the underlying differences in flesh quality between wild and farmed Monopterus albus. Fifteen healthy M. albus per group with an average body weight of 45 g were sampled to analyze muscle parameters by biochemical indicators,
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The present study aimed to systematically investigate the underlying differences in flesh quality between wild and farmed Monopterus albus. Fifteen healthy M. albus per group with an average body weight of 45 g were sampled to analyze muscle parameters by biochemical indicators, histomorphology, and molecular biology. Compared with the wild fish, the farmed M. albus in flesh had lower crude protein, collagen, lysine, histidine, total amino acids, SFA, n-3 PUFA contents, and n-3/n-6 ratio (p < 0.05), and higher moisture, crude lipid, crude ash, MUFA, n-6PUFA, and total PUFA contents (p < 0.05). The thawing loss, drip loss, steaming loss, and boiling loss in the farmed group were significantly higher, and hardness, springiness, cohesiveness, gumminess, chewiness, and resilience were significantly lower than those in the wild group (p < 0.05). In addition, higher muscle fiber density and lower muscle fiber diameter were observed in wild M. albus (p < 0.05). In muscle transcriptome profiling, differentially expressed genes and enriched pathways are primarily associated with muscle development, protein synthesis, catabolism, lipid metabolism, and immunity. To the best of our knowledge, this is the first investigation that compares the flesh quality between wild and farmed M. albus in terms of biochemistry, histology, and molecular biology levels. Overall, wild M. albus had a higher nutritional value and texture quality than farmed M. albus.
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Open AccessReview
Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations
by
Tobili Y. Sam-Yellowe
Foods 2024, 13(11), 1750; https://doi.org/10.3390/foods13111750 (registering DOI) - 2 Jun 2024
Abstract
Adherence to the Mediterranean diet has been shown to lower the risk of developing chronic non-communicable diseases like cardiovascular and neurodegenerative diseases and cancer. Improvements in depression, participation in daily activities in older individuals, weight loss and a reduction in adverse pregnancy outcomes
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Adherence to the Mediterranean diet has been shown to lower the risk of developing chronic non-communicable diseases like cardiovascular and neurodegenerative diseases and cancer. Improvements in depression, participation in daily activities in older individuals, weight loss and a reduction in adverse pregnancy outcomes are associated with adherence to the Mediterranean diet. The number of studies that have evaluated barriers to adherence to the Mediterranean diet in the US and, in particular, in racial and ethnic minority populations within the US are few. Among Native American and Alaskan Native populations, studies evaluating traditional or alternative Mediterranean diet adherence for chronic non-infectious diseases is unavailable. Mediterranean diet scoring instruments used in studies in European and Mediterranean countries and among white participants in the US fail to capture the dietary patterns of racial and ethnic minority populations. In this narrative review, the food components of the traditional Mediterranean diet are discussed, adherence to the Mediterranean diet is examined in Mediterranean and non-Mediterranean countries and barriers preventing adherence to the Mediterranean diet in the US and among racial and ethnic minority populations is reviewed. Recommendations for improving nutrition education and intervention and for increasing adherence and cultural adaptions to the Mediterranean diet are provided.
Full article
(This article belongs to the Special Issue Mediterranean Diet: Promoting Health and Sustainability)
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Open AccessReview
Advances in Aptamer-Based Conjugate Recognition Techniques for the Detection of Small Molecules in Food
by
Xin Deng, Biao Ma, Yunfei Gong, Jiali Li, Yuxin Zhou, Tianran Xu, Peiying Hao, Kai Sun, Zhiyong Lv, Xiaoping Yu and Mingzhou Zhang
Foods 2024, 13(11), 1749; https://doi.org/10.3390/foods13111749 (registering DOI) - 2 Jun 2024
Abstract
Small molecules are significant risk factors for causing food safety issues, posing serious threats to human health. Sensitive screening for hazards is beneficial for enhancing public security. However, traditional detection methods are unable to meet the requirements for the field screening of small
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Small molecules are significant risk factors for causing food safety issues, posing serious threats to human health. Sensitive screening for hazards is beneficial for enhancing public security. However, traditional detection methods are unable to meet the requirements for the field screening of small molecules. Therefore, it is necessary to develop applicable methods with high levels of sensitivity and specificity to identify the small molecules. Aptamers are short−chain nucleic acids that can specifically bind to small molecules. By utilizing aptamers to enhance the performance of recognition technology, it is possible to achieve high selectivity and sensitivity levels when detecting small molecules. There have been several varieties of aptamer target recognition techniques developed to improve the ability to detect small molecules in recent years. This review focuses on the principles of detection platforms, classifies the conjugating methods between small molecules and aptamers, summarizes advancements in aptamer−based conjugate recognition techniques for the detection of small molecules in food, and seeks to provide emerging powerful tools in the field of point−of−care diagnostics.
Full article
(This article belongs to the Special Issue Methods for the Detection of Residues of Harmful or Risky Small Organic Molecules in Food)
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Open AccessArticle
Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates
by
Gabriela Ribeiro, María-Ysabel Piñero, Florencia Parle, Belén Blanco and Laura Roman
Foods 2024, 13(11), 1748; https://doi.org/10.3390/foods13111748 (registering DOI) - 2 Jun 2024
Abstract
Soy remains the legume protein of excellence for plant-based meat alternatives due to its fiber-forming potential. In this study, protein-rich powders from soy protein isolate (SPI), concentrate (SPC), and their mixture (SPM) were thoroughly characterized for their proximate composition, nutritional quality, and physicochemical
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Soy remains the legume protein of excellence for plant-based meat alternatives due to its fiber-forming potential. In this study, protein-rich powders from soy protein isolate (SPI), concentrate (SPC), and their mixture (SPM) were thoroughly characterized for their proximate composition, nutritional quality, and physicochemical properties to understand their structuring behavior during high-moisture extrusion. SPI presented higher degrees of protein denaturation and aggregation, least gelation concentration and lower essential amino acid contents. Thus, an SPI:SPC combination (1:9 ratio, 70% protein) was extruded at three different screw speeds (300, 350, and 400 rpm) and two temperature profiles (120 and 140 °C maximum temperature). The effects of the processing parameters on the extrudates were evaluated for their appearance (fibrousness), texture (TPA, cutting force, and anisotropy), color, protein structure (FTIR), and trypsin inhibitors. Higher temperatures resulted in softer and darker extrudates, with increased visual and instrumental anisotropy. Increasing screw speeds led to softer and lighter extrudates, without a clear fibrousness effect. β-sheet structures decreased and intermolecular aggregates (A1) increased after extrusion, especially at 140 °C, together with the formation of intramolecular aggregates (A2). Extrusion also significantly decreased the amount of trypsin inhibitors (>90%). This study demonstrates that extrusion parameters need to be carefully selected to achieve meat analogs with optimal textural and nutritional characteristics.
Full article
(This article belongs to the Special Issue Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins)
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Open AccessArticle
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl
by
Jiawang Wang, Jiasheng Lu, Xin Zhang, Baohua Kong, Yongjie Li, Qian Chen and Rongxin Wen
Foods 2024, 13(11), 1747; https://doi.org/10.3390/foods13111747 (registering DOI) - 2 Jun 2024
Abstract
The effects of inoculating lactic acid bacteria (LAB), specifically Lactiplantibacillus plantarum, Latilactobacillus sakei, Latilactobacillus curvatus, and Weissella hellenica on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by 40% KCl, were explored in
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The effects of inoculating lactic acid bacteria (LAB), specifically Lactiplantibacillus plantarum, Latilactobacillus sakei, Latilactobacillus curvatus, and Weissella hellenica on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by 40% KCl, were explored in this study. It was found that LAB inoculation increased the presence of ketones, alcohols, acids, esters, and terpenes. It also reduced the pH, moisture, protein, and fat content, improving the b*-value, flavor, and texture of the sausages. Notably, L. sakei inoculation showed the most significant improvement in dry sausages with NaCl substitutes, especially on the reduction of bitterness. Meanwhile, there was a close positive correlation between the LAB count with the alcohols and esters formation of dry sausage with NaCl substitution (p < 0.05). These findings offer insight into improving the product characteristics of dry sausages using NaCl substitutes.
Full article
(This article belongs to the Special Issue Meat Quality and Microbial Analysis II)
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Open AccessReview
The Potential of Multi-Screening Methods and Omics Technologies to Detect Both Regulated and Emerging Mycotoxins in Different Matrices
by
Marco Lapris, Michela Errico, Gabriele Rocchetti and Antonio Gallo
Foods 2024, 13(11), 1746; https://doi.org/10.3390/foods13111746 (registering DOI) - 2 Jun 2024
Abstract
Mycotoxins are well-known secondary metabolites produced by several fungi that grow and occur in different crops during both pre-harvest and post-harvest conditions. The contamination and occurrence of mycotoxins currently represent some of the major issues in the entire agri-food system. The quantification of
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Mycotoxins are well-known secondary metabolites produced by several fungi that grow and occur in different crops during both pre-harvest and post-harvest conditions. The contamination and occurrence of mycotoxins currently represent some of the major issues in the entire agri-food system. The quantification of mycotoxins in different feeds and foodstuffs is extremely difficult because of the low concentration ranges; therefore, both sample collection and preparation are essential to providing accurate detection and reliable quantification. Currently, several analytical methods are available for the detection of mycotoxins in both feed and food products, and liquid chromatography coupled with high-resolution mass spectrometry (LC-HRMS) represents the most reliable instrumental approach. In particular, the fast development of high-throughput methods has made it possible to screen and analyze, in the same analytical run and with high accuracy, multiple mycotoxins, such as those regulated, masked, or modified, and emerging ones. Therefore, the aim of this review is to provide an overview of the state of the art of mycotoxins occurrence, health-related concerns, and analyses, discussing the need to perform multi-screening approaches combined with omics technologies to simultaneously analyze several mycotoxins in different feed and food matrices. This approach is expected to provide more comprehensive information about the profile and distribution of emerging mycotoxins, thus enhancing the understanding of their co-occurrence and impact on the entire production chain.
Full article
(This article belongs to the Special Issue Rapid Analysis Technology for Quality Control and Food Safety)
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Open AccessArticle
Fast DLLME-GC-MS Method for Determination of Pesticides in Carmelite Drops and Evaluation of Matrix Effects in Related Medicinal Products
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Agneša Szarka and Svetlana Hrouzková
Foods 2024, 13(11), 1745; https://doi.org/10.3390/foods13111745 (registering DOI) - 2 Jun 2024
Abstract
The production of nutraceuticals is a growing trend, as many consumers consider them an important part of the modern active lifestyle. Others rely on the use of nutraceuticals instead of prescribing pharmaceuticals to improve their health more naturally. One of the major concerns
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The production of nutraceuticals is a growing trend, as many consumers consider them an important part of the modern active lifestyle. Others rely on the use of nutraceuticals instead of prescribing pharmaceuticals to improve their health more naturally. One of the major concerns in the nutraceutical industry is the potential presence of contaminants. Even low concentrations of contaminant residues can be harmful, so analytical methods that are sensitive at ultratrace levels are needed. Dispersive liquid–liquid microextraction method combined with fast gas chromatography and mass spectrometry was developed for the inspection of pesticide residues in Carmelite drops. The most suitable recoveries are presented when the alcohol content is fixed at 20% in Carmelite drops. The method was validated; the linearity, limits of detection/quantification, the method accuracy and precision were obtained. The complex nutraceutical matrix causes significant complications in quantitative analysis; therefore, the main target of the work was placed on studying the effects of the matrix on the correct expression of the resulting concentration of contaminants in different types of samples. An in-depth study of matrix factors was carried out, and its relationship with the content of potential interferents from the medicinal products as well as other components added during the drops’ production was discussed. Related medicinal plant-derived nutraceuticals were tested, the method was applied for real-life samples, and positive findings are herein reported.
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(This article belongs to the Special Issue Pesticide Residues in Food: Rapid Detection and Risk Assessment)
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Open AccessEditorial
Trends and Prospects in Sustainable Food Packaging Materials
by
Wenya Ma and Li Li
Foods 2024, 13(11), 1744; https://doi.org/10.3390/foods13111744 (registering DOI) - 1 Jun 2024
Abstract
Food packaging plays an important role in delaying the spoilage of fresh food during transportation and storage [...]
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(This article belongs to the Special Issue Trends and Prospects in Sustainable Food Packaging Materials)
Open AccessArticle
Construction of PCR-SERS Method for Detection of Vibrio parahaemolyticus
by
Antuo Hu, Xiaoting Song, Xiaojie Sun, Zhaoxin Lu, Xinmei Liu, Xiaomei Bie and Jun Yang
Foods 2024, 13(11), 1743; https://doi.org/10.3390/foods13111743 (registering DOI) - 1 Jun 2024
Abstract
A paper-based surface enhancement of a Raman scattering substrate consisting of silver-nanowires stacked on glass-fiber filter paper was prepared. At the same time, the DNA-embedding molecule Eva Green was introduced as a signaling molecule for surface-enhanced Raman scattering (SERS) detection. Polymerase chain reaction
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A paper-based surface enhancement of a Raman scattering substrate consisting of silver-nanowires stacked on glass-fiber filter paper was prepared. At the same time, the DNA-embedding molecule Eva Green was introduced as a signaling molecule for surface-enhanced Raman scattering (SERS) detection. Polymerase chain reaction (PCR) was used to amplify target genes and the method was developed into a rapid molecular diagnostic system. The total detection time of the developed detection method was 40 min, including 30 min of PCR amplification and 10 min of SERS measurement. After 30 PCR cycles, bacterial DNA with an initial concentration of 20 fg/μL and a bacterial suspension with an initial concentration of 7.2 × 101 CFUs/mL could be detected. When the enrichment culture time was 4 h, target bacteria with an initial contamination inoculation volume of 1.5 CFUs/mL could be detected in artificially contaminated samples. The method is fast and highly sensitive, and has not been applied to the detection of V. parahaemolyticus.
Full article
(This article belongs to the Section Food Analytical Methods)
Open AccessArticle
Comparative Biological Half-Life of Penthiopyrad and Tebufenpyrad in Angelica Leaves and Establishment of Pre-Harvest Residue Limits (PHRLs)
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So-Hee Kim, Yoon-Hee Lee, Mun-Ju Jeong, Ye-Jin Lee, Hye-Ran Eun, Su-Min Kim, Jae-Woon Baek, Hyun Ho Noh, Yongho Shin and Hoon Choi
Foods 2024, 13(11), 1742; https://doi.org/10.3390/foods13111742 (registering DOI) - 1 Jun 2024
Abstract
To prevent pesticides from exceeding maximum residue limits (MRLs) in crops during export and shipment, it is necessary to manage residue levels during the pre-harvest stages. Therefore, the Republic of Korea establishes pre-harvest residue limits (PHRLs) per crop and pesticide. This study was
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To prevent pesticides from exceeding maximum residue limits (MRLs) in crops during export and shipment, it is necessary to manage residue levels during the pre-harvest stages. Therefore, the Republic of Korea establishes pre-harvest residue limits (PHRLs) per crop and pesticide. This study was conducted to set PHRLs for penthiopyrad and tebufenpyrad in angelica leaves, where the exceedance rates of MRLs are expected to be high. The LOQ of the analytical method used was 0.01 mg/kg and it demonstrated good linearity, with a correlation coefficient of 0.999 or higher within the quantitation range of 0.005 to 0.5 mg/kg. The recovery and storage stability accuracy values were in the range of 94.5–111.1%, within the acceptable range (70–120%, RSD ≤ 20%). The matrix effect for both pesticides was in the medium-to-strong range, and it did not significantly impact the quantitative results as a matrix-matched calibration method was employed. Using the validated method, residue concentrations of penthiopyrad 20 (%) EC and tebufenpyrad 10 (%) EC were analyzed. Both pesticides exhibited a decreasing residue trend over time. In Fields 1–3 and their integrated results, the biological half-life was within 2.6–4.0 days for penthiopyrad and 3.0–4.2 days for tebufenpyrad. The minimum value of the regression coefficient in the dissipation curve regression equation was selected as the dissipation constant. The selected dissipation constants for penthiopyrad in Fields 1–3 and their integration were 0.1221, 0.2081, 0.2162, and 0.1960. For tebufenpyrad, the dissipation constants were 0.1451, 0.0960, 0.1725, and 0.1600, respectively. The dissipation constant was used to calculate PHRL per field. Following the principles of the PHRL proposal process, residue levels (%) on PHI dates relative to MRLs were calculated, and fields for proposing PHRLs were selected. For penthiopyrad, since the residue level (%) was less than 20%, the PHRL for Field 3 with the largest dissipation constant was proposed. For tebufenpyrad, as the residue level (%) exceeded 80%, the PHRL proposal could not established. It is deemed necessary to reassess the MRL and ‘guidelines for safe use’ for tebufenpyrad in angelica leaves.
Full article
(This article belongs to the Special Issue Toxic Residues and Risk Assessment in Food Safety)
Open AccessArticle
Acid–Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability
by
Shengqi Rao, Caochen Jia, Xiangning Lu, Yisheng Yu, Zhirong Wang and Zhenquan Yang
Foods 2024, 13(11), 1741; https://doi.org/10.3390/foods13111741 (registering DOI) - 1 Jun 2024
Abstract
As a natural cationic peptide, Nisin is capable of widely inhibiting the growth of Gram-positive bacteria. However, it also has drawbacks such as its antimicrobial activity being susceptible to environmental factors. Nano-encapsulation can improve the defects of nisin in food applications. In this
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As a natural cationic peptide, Nisin is capable of widely inhibiting the growth of Gram-positive bacteria. However, it also has drawbacks such as its antimicrobial activity being susceptible to environmental factors. Nano-encapsulation can improve the defects of nisin in food applications. In this study, nisin-loaded egg white protein nanoparticles (AH-NEn) were prepared in fixed ultrasound-mediated under pH 3.0 and 90 °C. Compared with the controls, AH-NEn exhibited smaller particle size (112.5 ± 2.85 nm), smaller PDI (0.25 ± 0.01), larger Zeta potential (24 ± 1.18 mV), and higher encapsulation efficiency (91.82%) and loading capacity (45.91%). The turbidity and Fourier transform infrared spectroscopy (FTIR) results indicated that there are other non-covalent bonding interactions between the molecules of AH-NEn besides the electrostatic forces, which accounts for the fact that it is structurally more stable than the controls. In addition, by the results of fluorescence intensity, differential scanning calorimetry (DSC), and X-ray diffraction (XRD), it was shown that thermal induction could improve the solubility, heat resistance, and encapsulation of nisin in the samples. In terms of antimicrobial function, acid–heat induction did not recede the antimicrobial activity of nisin encapsulated in egg white protein (EWP). Compared with free nisin, the loss rate of bactericidal activity of AH-NEn was reduced by 75.0% and 14.0% following treatment with trypsin or a thermal treatment at 90 °C for 30 min, respectively.
Full article
(This article belongs to the Special Issue Bioactive Compounds in Foods: Extraction, Analysis, Encapsulation, Delivery and Health-Promoting Properties)
Open AccessArticle
Simultaneous Determination of 23 Pyrrolizidine and Tropane Alkaloids in Infusions from Dry Edible Flowers Using Optimized μSPEed® Microextraction Prior to Their Analysis by UHPLC-IT-MS/MS
by
Begoña Fernández-Pintor, Sonia Morante-Zarcero and Isabel Sierra
Foods 2024, 13(11), 1740; https://doi.org/10.3390/foods13111740 (registering DOI) - 1 Jun 2024
Abstract
A miniaturized solid-phase extraction of two tropane alkaloids (TAs) and twenty-one pyrrolizidine alkaloids (PAs) from infusions of dry edible flowers using optimized µSPEed® technique was developed. The optimization of the µSPEed® methodology involved testing different cartridges and comparing various volumes and
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A miniaturized solid-phase extraction of two tropane alkaloids (TAs) and twenty-one pyrrolizidine alkaloids (PAs) from infusions of dry edible flowers using optimized µSPEed® technique was developed. The optimization of the µSPEed® methodology involved testing different cartridges and comparing various volumes and numbers of loading cycles. The final conditions allowed for a rapid extraction, taking only 3.5 min. This was achieved using a C18-ODS cartridge, conditioning with 100 µL of methanol (two cycles), loading 100 µL of the infusion sample (seven cycles), and eluting the analytes with 100 µL of methanol (two cycles). Prior to their analysis by UHPLC-IT-MS/MS, the extracts were evaporated and reconstituted in 100 µL of water (0.2% formic acid)/methanol (0.2% ammonia) 95:5 (v/v), allowing for a preconcentration factor of seven times. The methodology was successfully validated obtaining recoveries ranging between 87 and 97%, RSD of less than 12%, and MQL between 0.09 and 0.2 µg/L. The validated methodology was applied to twenty samples of edible flower infusions to evaluate the safety of these products. Two infusion samples obtained from Acmella oleracea and Viola tricolor were contaminated with 0.16 and 0.2 µg/L of scopolamine (TA), respectively, while the infusion of Citrus aurantium was contaminated with intermedine and lycopsamine (PAs) below the MQL.
Full article
(This article belongs to the Special Issue Advanced Detection and Analysis Technology for Food Contaminants and Toxicants)
Open AccessArticle
Estrogenic Isoflavones in Clover Plants, Flower Nectar, Unripe Honeys and Mature Honeys: A Natural Biochemical Transformation of Isoflavones by Honeybees
by
Sharmin Sultana, Kevin J. Foster, Ivan Lozada Lawag, Lee Yong Lim, Katherine Hammer and Cornelia Locher
Foods 2024, 13(11), 1739; https://doi.org/10.3390/foods13111739 (registering DOI) - 1 Jun 2024
Abstract
This study is the first to report on the presence of oestrogenic compounds in different clover flower nectar samples, in bee-deposited nectars collected from hive combs (unripe honey) and in mature honeys harvested from the same hives. The clover species investigated were two
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This study is the first to report on the presence of oestrogenic compounds in different clover flower nectar samples, in bee-deposited nectars collected from hive combs (unripe honey) and in mature honeys harvested from the same hives. The clover species investigated were two red clover (Trifolium pratense) cultivars, bred specifically for high isoflavone content, alongside a sainfoin (Onobrychis viciifolia) and a purple clover (T. purpureum) cultivar. A total of eight isoflavones, four of them non-glycosidic (biochanin A, formononetin, genistein and daidzein) the others glycosidic (sissotrin, ononin, genistin and daidzin), were targeted for identification and quantification in this study using high-performance thin-layer chromatography (HPTLC). Leaves and flower bracts of the clover samples were also investigated. Different isoflavone profiles were found across the four clover species and also in the different samples collected from each species indicating that, most likely due to the activity of honeybee (Apis mellifera) salivary enzymes, biochemical conversions take place when these bioactive compounds transition from flower nectar into ripe honey. Among the four investigated clover species, the two red clover cultivars, including their honeys, were found to contain higher levels of estrogenic compounds compared to other two cultivars.
Full article
(This article belongs to the Section Food Quality and Safety)
Open AccessArticle
The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation
by
Snigdha Paul, Ravinder Kaushik, Shuchi Upadhyay, Ansab Akhtar, Prince Chawla, Naveen Kumar, Saurabh Sharma and Pooja Rani
Foods 2024, 13(11), 1738; https://doi.org/10.3390/foods13111738 (registering DOI) - 1 Jun 2024
Abstract
This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently
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This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently faced by humankind is food waste (FW). Most of the food that is produced for human consumption has not been utilized completely (1/3rd–1/2 unutilized), resulting in agricultural food waste. Mushrooms are highly valuable in terms of their nutritional value and medicinal properties; however, a significant percentage of mushroom leftovers are produced during mushroom production that do not meet retailers’ standards (deformation of caps/stalks) and are left unattended. Oats are rich in dietary fibre beta-glucan (55% water soluble; 45% water insoluble). Lactose-free milk powder, oats, and dried mushroom leftover powder were blended in different ratios. It was observed that increasing the amount of mushroom leftover powder increases the protein content while diluting calories. The product with 15% mushroom powder and 30% oat powder showed the highest sensory scores and the lowest microbial count. The GCMS and FTIR analyses confirmed the presence of ergosterol and other functional groups. The results of the XRD analysis showed that the product with 15% mushroom powder and 30% oat powder had a less crystalline structure than the product with 5% mushroom powder and 40% oat powder and the product with 10% mushroom powder and 35% oat powder, resulting in more solubility. The ICP-OES analysis showed significant concentrations of calcium, potassium, magnesium, sodium, and zinc. The coliform count was nil for the products, and the bacterial count was below the limited range (3 × 102 cfu/g). The product with 15% mushroom powder and 30% oat powder showed the best results, so this developed product is recommended for older adults.
Full article
(This article belongs to the Section Food Nutrition)
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Open AccessArticle
Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies
by
Dovilė Levickienė, Jurgita Kulaitienė, Nijolė Vaitkevičienė and Laura Rakauskaitė
Foods 2024, 13(11), 1737; https://doi.org/10.3390/foods13111737 (registering DOI) - 1 Jun 2024
Abstract
People of all age groups consume cookies every day. Consumers’ preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic
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People of all age groups consume cookies every day. Consumers’ preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g−1, respectively), and Ca (170.45 and 160.68 mg 100 g−1, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g−1), Zn (12.25 mg kg−1), Mn (6.28 mg kg−1), Cu (1.95 mg kg−1), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg−1), while the no-added rice cookies contained the most Fe (14.30 mg kg−1). Replacing flour with leaf powder increased the cookies’ hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity.
Full article
(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology Volume II)
Open AccessEditorial
Marine Algae Bioactives: Isolation, Characterization, and Potential Application
by
Ivana Generalić Mekinić and Vida Šimat
Foods 2024, 13(11), 1736; https://doi.org/10.3390/foods13111736 (registering DOI) - 1 Jun 2024
Abstract
This Special Issue (SI) of Foods, entitled “Marine Algae Bioactives: Isolation, Characterization, and Potential Application”, was focused on algal organisms, both microalgae and macroalgae, which have recently been recognized as new, cost-effective, and valuable sources of health-promoting nutrients
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This Special Issue (SI) of Foods, entitled “Marine Algae Bioactives: Isolation, Characterization, and Potential Application”, was focused on algal organisms, both microalgae and macroalgae, which have recently been recognized as new, cost-effective, and valuable sources of health-promoting nutrients and bioactive compounds with a full spectrum of activities and beneficial effects on health [...]
Full article
(This article belongs to the Special Issue Marine Algae Bioactives: Isolation, Characterisation and Potential Application)
Open AccessArticle
Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens, Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude)
by
Aleksandra Mazurek, Agnieszka Palka, Stanisław Kowalski and Magdalena Skotnicka
Foods 2024, 13(11), 1735; https://doi.org/10.3390/foods13111735 (registering DOI) - 1 Jun 2024
Abstract
The aim of the study was to analyze the acceptance of muffins containing a 15% addition of powder from four edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, Ruspolia differens) in both savory and sweet versions, focusing on the psychological
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The aim of the study was to analyze the acceptance of muffins containing a 15% addition of powder from four edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, Ruspolia differens) in both savory and sweet versions, focusing on the psychological factors influencing their consumption. The study involved 106 adult consumers. Initially, the level of food neophobia (FNS) among participants was determined. Over 80% displayed low to medium levels of neophobia. Similar results were obtained when assessing attitudes towards insects, with most participants showing positive and ambivalent attitudes. Based on these findings, the acceptance of insect-based muffins was evaluated. The level of acceptance of insects varied and depended mainly on taste, smell, and texture. Participants with lower levels of neophobia and positive attitudes towards consuming insects generally rated the insect muffins higher compared to those with higher levels of neophobia and negative attitudes. The sweet versions of insect powder muffins were rated higher, which also indicates preferences and dietary habits. Products with grasshopper powder (GS, GCL) were rated the lowest for both taste versions. Conversely, products based on buffalo worms (BS, BCL) were seen as having the greatest potential for acceptance. Understanding consumer attitudes, neophobia, and levels of acceptance provides valuable insights for designing new insect-based foods.
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(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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Open AccessArticle
How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits
by
Fátima Peres, Cecília Gouveia, Conceição Vitorino, Helena Oliveira and Suzana Ferreira-Dias
Foods 2024, 13(11), 1734; https://doi.org/10.3390/foods13111734 (registering DOI) - 1 Jun 2024
Abstract
Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses
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Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted from fruits of ‘Galega Vulgar’ and ‘Cobrançosa’ cultivars, naturally affected by olive anthracnose and olive fly. The olives, with different damage levels, were harvested from organic rainfed orchards, located in the center of Portugal, at four harvest times over three years. Galega oils extracted from olives with a higher anthracnose and olive fly incidence showed no conformity for the extra virgin olive oil (EVOO) and virgin olive oil (VOO) categories, presenting high acidity and negative sensory notes accompanied by the disappearance of oleacein. Conversely, no sensory defects were observed in Cobrançosa oils, regardless of disease and pest incidence levels, and quality criteria were still in accordance with the EVOO category. The total HYT and tyrosol (TYR) content (>5 mg/20 g) allows for the use of the “olive oil polyphenols” health claim on the label of all the analyzed Cobrançosa olive oils.
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(This article belongs to the Special Issue Edible Oils: Structure, Composition, Processing and Nutritional Properties)
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Open AccessArticle
Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking
by
Karen P. Carhuancho-Colca, Reynaldo J. Silva-Paz, Carlos Elías-Peñafiel, Bettit K. Salvá-Ruiz and Christian R. Encina-Zelada
Foods 2024, 13(11), 1733; https://doi.org/10.3390/foods13111733 (registering DOI) - 1 Jun 2024
Abstract
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local
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The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted—flash profile, overall liking and purchase intention (to determine consumers’ willingness to purchase the product)—with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included ‘elastic’, ‘smell of cooked corn’, ‘characteristic flavor’, ‘pasty’, ‘soft’ and ‘pastel color’, contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.
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(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)
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Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential
by
Zuhal Alkay, Fereshteh Falah, Hasan Cankurt and Enes Dertli
Foods 2024, 13(11), 1732; https://doi.org/10.3390/foods13111732 - 31 May 2024
Abstract
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and
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Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans’ large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.
Full article
(This article belongs to the Section Food Biotechnology)
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