Foods

19 pages, 1676 KiB

Open AccessArticle

In Vivo and In Vitro Studies Assessing the Safety of Monosodium Glutamate

by Tania Merinas-Amo, Rocío Merinas-Amo, Ángeles Alonso-Moraga, Rafael Font and Mercedes Del Río Celestino

Foods 2024, 13(23), 3981; https://doi.org/10.3390/foods13233981 - 9 Dec 2024

Viewed by 762

Abstract

The controversial results of research on monosodium glutamate demand a new data corpus for the overall safety evaluation. Both animal and cellular model systems have been used to add a multilevel scope on its biological effects. The Drosophila melanogaster animal model has been [...] Read more.

The controversial results of research on monosodium glutamate demand a new data corpus for the overall safety evaluation. Both animal and cellular model systems have been used to add a multilevel scope on its biological effects. The Drosophila melanogaster animal model has been used to test a wide range of concentrations for safety purposes: toxicity, genotoxicity, longevity and health span. Medium concentrations corresponding to the human acceptable daily intake (ADI) (0.06 mg/mL) were not toxic nor genotoxic for Drosophila and safe for the lifespan parameters. Once safety was determined, the possible nutraceutical effects of monosodium glutamate was monitored in terms of antitoxicity, antigenotoxicity assays and health span. The results for protective activity against hydrogen peroxide were positive in terms of the medium concentration, antitoxic and antigenotoxic in terms of inhibiting the genotoxicity induced by the oxidative toxin up to 43.7% and increasing the health span expectancy by 32% in terms of days. Monosodium glutamate has been demonstrated to be cytotoxic against the model tumour cell line HL-60, not only in a necrotic way but through internucleosomal DNA fragmentation antitumour activity. The significant LINE1 DNA sequence methylation of HL-60 tumour cells induced by monosodium glutamate is a molecular marker for chemoprevention. Conclusions: the slight or non-significant positive nutraceutical and chemo preventive potential showed by monosodium glutamate at its ADI concentration can be considered as a safe dose for a moderate consumption. Full article

(This article belongs to the Special Issue The Health Benefits of Fruits and Vegetables—3rd Edition)

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16 pages, 1590 KiB

Open AccessReview

Non-Thermal Treatment Mediated by Curcumin for Enhancing Food Product Quality

by Ziyuan Wang, Haihong Yang, Zhaofeng Li and Jie Liu

Foods 2024, 13(23), 3980; https://doi.org/10.3390/foods13233980 - 9 Dec 2024

Viewed by 487

Abstract

Increasing antibiotic resistance is one of the world’s greatest health problems, and biocide use in food disinfection, alongside other application fields, could increase antibiotic resistance. Effective and eco-friendly food decontamination treatment with minimal chemical intervention in food production is urgently needed. Synergistic antimicrobial [...] Read more.

Increasing antibiotic resistance is one of the world’s greatest health problems, and biocide use in food disinfection, alongside other application fields, could increase antibiotic resistance. Effective and eco-friendly food decontamination treatment with minimal chemical intervention in food production is urgently needed. Synergistic antimicrobial interaction of photoactive compounds and blue-light-emitting diodes have recently been proven effective in agricultural and environmental applications. Curcumin-based non-thermal treatment has been reviewed in this work for the development of a safe and effective decontamination tool that could be adapted to the food industry. The antimicrobial mechanism of the synergistic interaction and the inhibitory efficacy against foodborne pathogens (bacteria in both vegetative form and spore, as well as in biofilms) are discussed. Further studies on curcumin and its derivative, as well as light illumination patterns, were compared for enhanced bactericidal efficacy. Moreover, studies relating to photodynamic inactivation treatment for food sanitation and food quality enhancement (cereal grains and other food products) were summarized, as well as the impact on food organoleptic and nutritional quality. Full article

(This article belongs to the Special Issue Innovations in Grain Storage and Processing: Strategies for Reducing Losses and Enhancing Food Product Quality)

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23 pages, 12741 KiB

Open AccessArticle

Evaluation of Microwave Heating Uniformity for Ready-to-Eat Rice in Metalized Packaging Structure

by Chai Liu, Bo Tian, Huiran Liu, Liuyang Shen, Yong Zhu, Chenghai Liu, Xianzhe Zheng, Xiting Deng and Yuxin Zhao

Foods 2024, 13(23), 3979; https://doi.org/10.3390/foods13233979 - 9 Dec 2024

Viewed by 602

Abstract

Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the [...] Read more.

Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the effects of microwave reflection, refraction, and absorption by a metal aluminum film were studied through the thermodynamic properties. A simulation model was developed using the co-simulation method of COMSOL Multiphysics with MATLAB programming to analyze the mechanism of material properties and electromagnetic distribution on temperature distribution uniformity, as well as the formation mechanism of the temperature distribution uniformity of microwave-reheated RER. Based on models of the designed package boxes covering the metal film, the optimal structure was developed to include a metal aluminum film with a width of 5 mm and a thickness of 0.30 mm, which was sprayed on the edges and corners of a rectangular packaging box. The packaging boxes covering the metal films may reduce the average temperature of the upper and lower layers in RER by 8.03 °C and 7.42 °C, respectively, while the temperature distribution uniformity increased by 35.71% and 72.22%. The introduction of a metalized package significantly enhances the temperature uniformity inside RER under microwave reheating. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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16 pages, 2138 KiB

Open AccessArticle

Characteristics of Meat from Farmed Sika Deer (Cervus nippon) and the Effects of Age and Sex on Meat Quality

by Zhangrong Peng, Hui Zhao, Jing Luo, Haoran Sun, Qingkui Jiang and Tietao Zhang

Foods 2024, 13(23), 3978; https://doi.org/10.3390/foods13233978 - 9 Dec 2024

Viewed by 626

Abstract

This study assessed the meat quality of Sika deer (Cervus nippon) from various age and sex groups using the longissimus dorsi (LD) muscle. Samples from different age groups (2, 3, and 4 years old) were analyzed for various parameters. The results [...] Read more.

This study assessed the meat quality of Sika deer (Cervus nippon) from various age and sex groups using the longissimus dorsi (LD) muscle. Samples from different age groups (2, 3, and 4 years old) were analyzed for various parameters. The results show that, with increasing age, there is a decrease in moisture and drip loss (p < 0.05), alongside increases in ash, protein, fat, and cooking loss (p < 0.05). Female deer showed an increase in tenderness (p < 0.05), whereas males generally had a higher amino acid content (p < 0.05). Interestingly, 2-year-old female Sika deer had more saturated fatty acids (p < 0.05), while 3- and 4-year-old females had more unsaturated fatty acids compared to age-matched males (p < 0.05). Notably, 3-year-olds had higher levels of monounsaturated and polyunsaturated fatty acids in both the male and female groups (p < 0.05). Overall, this study provides the first comprehensive evidence that Sika deer meat is a nutritious source of lean protein. Notably, meat from 3-year-old Sika deer, regardless of sex, contains higher nutrient levels and is more tender compared to meat from deer of other ages. Additionally, meat from females tends to be more tender than that from males. Full article

(This article belongs to the Special Issue Meat Characteristics, Nutrition and Consumption)

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21 pages, 4779 KiB

Open AccessArticle

Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea

by Bernard Ntezimana, Wenluan Xu, Yuchuan Li, Jingtao Zhou, Sujan Pathak, Yuqiong Chen, Zhi Yu, De Zhang and Dejiang Ni

Foods 2024, 13(23), 3977; https://doi.org/10.3390/foods13233977 - 9 Dec 2024

Viewed by 669

Abstract

Withering is one of the major processing steps critical for the quality of black tea. In this study, we investigated the mechanisms underlying the physicochemical changes in metabolites and gene expression during the withering process of black tea using metabolomic and transcriptomic approaches, [...] Read more.

Withering is one of the major processing steps critical for the quality of black tea. In this study, we investigated the mechanisms underlying the physicochemical changes in metabolites and gene expression during the withering process of black tea using metabolomic and transcriptomic approaches, respectively. Based on gas chromatography/mass spectrometry non-targeted metabolomic approaches (GC-MS) and ultra-high performance liquid chromatograph–tandem mass spectrometry (UHPLC-MS/MS), a total of 76 volatile compounds and 160 non-volatile compounds were identified from tea leaves, respectively. RNA-seq analysis revealed that the number of differentially expressed genes (DEGs) for the comparative combination of withering time (i.e., W4h, W6h, W8h, W10h, and W12h) compared with CK (i.e., fresh leaves) were 3634, 2906, 4127, 5736, and 7650, respectively. The core genes in starch metabolism, namely alpha-amylase (AMY) and beta-amylase (BAM), were upregulated as withering time increased. AMY and BAM contributed to the decomposition of starch to increase the soluble sugars. The content of tea leaf alcohols and aldehydes, which are the vital contributors for greenish aroma, gradually decreased as withering time increased due to the downregulation of associated genes while the compounds related to sweet and fruity characteristics increased due to the upregulated expression of related genes. Most DEGs involved in amino acids were significantly upregulated, leading to the increase in free amino acids content. However, DEGs involved in catechins metabolism were generally downregulated during withering, and resulted in a reduction in catechins content and the accumulation of theaflavins. The same trend was observed in alpha-linolenic acid metabolism-related genes that were downregulated and enhanced the reduction in grassy aroma in black tea. The weighted gene co-expression network analysis (WGCNA) of DEGs showed that one module can be associated with more components and one component can be regulated by various modules. Our findings provide new insights into the quality formation of black tea during the withering process. Full article

(This article belongs to the Section Foodomics)

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20 pages, 3348 KiB

Open AccessArticle

Effects of a Diet of Allium Extract on Growth, Biochemistry, Metabolism, and Gut Microbiota of Rabbits (Oryctolagus cuniculus)

by Antonio Cascajosa-Lira, Silvia Pichardo, Alberto Baños, María Arántzazu Aguinaga-Casañas, Andrea Ricci, Andrea Frabetti, Andrea Barausse, Angeles Jos and Ana M. Cameán

Foods 2024, 13(23), 3976; https://doi.org/10.3390/foods13233976 - 9 Dec 2024

Viewed by 844

Abstract

The rabbit farming industry is growing due to the rising demand for healthy, sustainable meat. Rabbit meat’s nutritional benefits and low environmental impact appeal to health-conscious consumers. To enhance economic sustainability, efforts focus on reducing disease susceptibility and antibiotic use through improved biosecurity [...] Read more.

The rabbit farming industry is growing due to the rising demand for healthy, sustainable meat. Rabbit meat’s nutritional benefits and low environmental impact appeal to health-conscious consumers. To enhance economic sustainability, efforts focus on reducing disease susceptibility and antibiotic use through improved biosecurity and natural additives, such as organosulphur compounds from Allium plants, which have shown promise in studies for boosting productivity and health. This study aimed to investigate the effects of PTSO supplementation on farm rabbits. Over and after a 76-day period, various parameters were assessed to measure the impacts on rabbit growth, health, biochemical parameters, muscle metabolism, and intestinal microbiota. The rabbit groups received either a control diet or a diet supplemented with Allium extract. The results showed significant improvements in growth performance for rabbits fed with Allium extract, including higher final weights, increased average daily gain (ADG), and lower mortality rates. A biochemical analysis revealed normal values for the parameters measured in the treated group. A muscle analysis evidenced the presence of a few metabolites of PTSO. A gut microbiota analysis indicated distinct differences between the control and treated groups, increasing the presence of some strains that can influence positively the growth of rabbits. This study highlights the potential benefits of PTSO supplementation for improving growth performance, health parameters, and gut microbiota composition in farm rabbits, suggesting its efficacy as a dietary additive. Full article

(This article belongs to the Topic The Future of Farming in a Changing World: From Physiology to Technology)

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16 pages, 598 KiB

Open AccessArticle

Regular Family Meals Associated with Nutritional Status, Food Consumption, and Sedentary and Eating Behaviors of Brazilian Schoolchildren and Their Caregivers

by Giovanna Angela Leonel Oliveira, Gabriela Buccini, Vivian S. S. Gonçalves, Muriel Bauermann Gubert and Natacha Toral

Foods 2024, 13(23), 3975; https://doi.org/10.3390/foods13233975 - 9 Dec 2024

Viewed by 530

Abstract

The influence of family meals on nutrition and health for families has been understudied, especially in low- and middle-income countries. We aimed to analyze associations between regular family meals and body mass index (BMI), food consumption, eating, and sedentary behaviors among Brazilian schoolchildren [...] Read more.

The influence of family meals on nutrition and health for families has been understudied, especially in low- and middle-income countries. We aimed to analyze associations between regular family meals and body mass index (BMI), food consumption, eating, and sedentary behaviors among Brazilian schoolchildren and their caregivers. A cross-sectional study was conducted with 1887 Brazilian schoolchildren aged 6–11 years and their caregivers. Caregivers provided sociodemographic data, their child’s weight and height, and the frequency of family meals. Schoolchildren provided data on gender and silhouette scale. Both provided their food consumption, eating, and sedentary behavior data. Associations between regular family meals and BMI, ultra-processed food consumption, and dietary diversity were assessed through multivariate logistic regression models. Correlations of regular family meals with eating and sedentary behaviors were assessed using Pearson chi-square. Regular family meals were frequent (86.6%), and they were associated with less unhealthy BMI in caregivers (AOR: 0.74; 95%CI: 0.5–0.9), as well as higher dietary diversity in caregivers (AOR: 1.66; 95%CI: 1.0–2.7) and in schoolchildren (AOR: 1.78; 95%CI: 1.4–2.3). The coexistence of high dietary diversity and both low ultra-processed food consumption (AOR: 1.45; 95%CI: 1.0–2.1) and healthy BMI (AOR: 1.41; 95%CI: 1.0–1.9) in children was associated with regular family meals. Regular family meals were correlated with healthy eating behaviors in child-caregiver dyads (p < 0.002) and with sedentary behavior in caregivers (p = 0.019). Our findings underscore regular family meals as a protective factor against malnutrition among Brazilian families. Full article

(This article belongs to the Special Issue Food Habits, Nutritional Knowledge, and Nutrition Education)

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12 pages, 822 KiB

Open AccessArticle

Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic

by Jung-Hye Shin, Min-Jung Kang, Bo Hyun Lee and Dawon Kang

Foods 2024, 13(23), 3974; https://doi.org/10.3390/foods13233974 - 9 Dec 2024

Viewed by 491

Abstract

This study investigates the effects of different temperature conditions on the quality of black garlic (BG) during the aging process. Two temperature protocols were employed: gradual heating and cooling (GHC), where the temperature was slowly raised from 45 °C to 77 °C and [...] Read more.

This study investigates the effects of different temperature conditions on the quality of black garlic (BG) during the aging process. Two temperature protocols were employed: gradual heating and cooling (GHC), where the temperature was slowly raised from 45 °C to 77 °C and then lowered to 59 °C at a rate of 1 °C per hour, and rapid heating and cooling (RHC), where the temperature was quickly raised from 45 °C to 85 °C and then lowered to 56 °C at a rate of 1 °C every 30 min. Changes in surface color, hardness, moisture, pH, fructose, total polyphenol content (TPC), and key sulfur compounds such as alliin, S-allylcysteine (SAC), and γ-glutamyl-S-allylcysteine (γ-GSAC) were analyzed. Our findings showed that GHC led to a higher increase in TPC and fructose content by the 15th day compared to RHC. In contrast, RHC retained significantly higher SAC concentrations, approximately 1.7 times that of GHC, by the end of the aging period. Surface color changes, particularly in lightness and redness, were more pronounced under GHC, while RHC demonstrated superior moisture retention. These findings indicate that GHC is better suited for products prioritizing polyphenols and sugars, while RHC is more optimal for SAC-enriched BG. This study provides valuable insights into optimizing BG production for diverse food and medicinal applications through precise temperature modulation. Full article

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

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16 pages, 1813 KiB

Open AccessArticle

The Effects of Daily Consumption of Functionalized Yogurts with Sacha Inchi Oil and Interspecific Hybrid Palm Oil on the Lipid Profile and ApoB/ApoA1 Ratio of Healthy Adult Subjects

by Ruby-Alejandra Villamil, Laura-Natalia Romero, Juan-Pablo Ruiz, Diana-Cristina Patiño, Luis-Felipe Gutiérrez and Lilia-Yadira Cortés

Foods 2024, 13(23), 3973; https://doi.org/10.3390/foods13233973 - 9 Dec 2024

Viewed by 676

Abstract

Sacha Inchi oil (SIO) and hybrid palm oil (HPO) are potential sources of unsaturated fatty acids to improve the lipid profile of dairy products. This study evaluated, for the first time, the effects of the daily consumption of yogurts with enhanced fatty acid [...] Read more.

Sacha Inchi oil (SIO) and hybrid palm oil (HPO) are potential sources of unsaturated fatty acids to improve the lipid profile of dairy products. This study evaluated, for the first time, the effects of the daily consumption of yogurts with enhanced fatty acid profiles on plasma lipids related to cardiovascular disease (CVD) risk factors. A pilot, randomized, double-blind, parallel-controlled trial was conducted with 47 participants assigned to three groups: SIO-enriched yogurt (Group A), HPO-enriched yogurt (Group B), and plain yogurt (Group C). Fasting blood samples were collected at baseline and after 1, 2, and 3 months to measure plasma lipids (TC, LDL-C, HDL-C, and TAG), ApoA1, and ApoB. While no significant changes were observed in the overall lipid profiles, notable within-group effects were identified. The total cholesterol (TC) dropped by 2.8%, 1.3%, and 3.3%, and LDL-C by 1.6%, 2.5%, and 2% in Groups A, B, and C, respectively. Additionally, the intake of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and vitamin E significantly increased in Groups A and B. These results suggest that SIO and HPO can be used as milk fat substitutes to enhance the nutritional profile of yogurts without affecting CVD biomarkers in healthy individuals. Full article

(This article belongs to the Special Issue The Functional Foods: New Trends and Perspectives)

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13 pages, 10284 KiB

Open AccessArticle

An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage

by Shengming Zhao, Mengke Li, Mengran Hei, Yanyan Zhao, Jingjun Li, Zhuangli Kang, Hanjun Ma and Guoyuan Xiong

Foods 2024, 13(23), 3972; https://doi.org/10.3390/foods13233972 - 9 Dec 2024

Viewed by 577

Abstract

In this study, pepper (Zanthoxylum bungeanum Maxim.) leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition [...] Read more.

In this study, pepper (Zanthoxylum bungeanum Maxim.) leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, a* value, b* value, and chewiness. The LF-NMR results showed that the addition of ZL extract shortened the T₂ relaxation time and boosted the proportion of immobilized water, facilitating the validation of the improvement in water retention of larou during storage. The FT-IR results indicated that the addition of ZL extract influenced the protein secondary structure by inducing the conversion of α-helices to β-sheet structures. Accordingly, ZL extract has the potential to serve as a natural antioxidant, effectively helping to ameliorate the quality properties of cured meat products during storage. Full article

(This article belongs to the Section Food Packaging and Preservation)

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13 pages, 1332 KiB

Open AccessArticle

Exploring Near-Infrared and Raman Spectroscopies for the Non-Destructive In-Situ Estimation of Sweetness in Half Watermelons

by Miguel Vega-Castellote, Dolores Pérez-Marín, Jens Petter Wold, Nils Kristian Afseth and María-Teresa Sánchez

Foods 2024, 13(23), 3971; https://doi.org/10.3390/foods13233971 - 9 Dec 2024

Viewed by 561

Abstract

Watermelons are in high demand for their juicy texture and sweetness, which is linked to their soluble solids content (SSC). Traditionally, watermelons have been sold as whole fruits. However, the decline in the mean size of households and the very large size of [...] Read more.

Watermelons are in high demand for their juicy texture and sweetness, which is linked to their soluble solids content (SSC). Traditionally, watermelons have been sold as whole fruits. However, the decline in the mean size of households and the very large size of the fruits, together with high prices, mainly at the beginning of the season, mean that supermarkets now sell them as half fruits. For consumers, it is important to know in advance that the fruits that they are purchasing are of a high quality, based not only on external flesh colour but also on sweetness. Near-infrared spectroscopy (NIRS) and Raman spectroscopy were used for the in situ determination of SSC in half watermelons while simulating supermarket conditions. A handheld linear variable filter (LVF) device and an all-in-one (AIO) Process Raman analyser were used for the NIRS and Raman analysis, respectively. The excellent results obtained—including residual predictive deviation for prediction (RPD_p) values of 3.06 and 2.90 for NIRS and Raman, respectively—showed the viability of NIRS and Raman spectroscopies for the prediction of sweetness in half watermelons. Full article

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

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18 pages, 1775 KiB

Open AccessArticle

Effect of Opuntia ficus-indica Extract in Pro-Healthy Chicken Patties: Physicochemical Properties and Oxidative Stability

by Leticia A. Gonçalves, José M. Lorenzo, Roberto Bermúdez, Mirian Pateiro and Marco Antonio Trindade

Foods 2024, 13(23), 3970; https://doi.org/10.3390/foods13233970 - 9 Dec 2024

Viewed by 663

Abstract

Opuntia ficus-indica is a subtropical fruit rich in dietary fibers, carotenoids, vitamins, minerals, and polyphenols. To substitute synthetic additives, its extracts could become an interesting proposal to preserve quality while adding desirable characteristics to meat products. This study aimed to develop healthier chicken [...] Read more.

Opuntia ficus-indica is a subtropical fruit rich in dietary fibers, carotenoids, vitamins, minerals, and polyphenols. To substitute synthetic additives, its extracts could become an interesting proposal to preserve quality while adding desirable characteristics to meat products. This study aimed to develop healthier chicken patties (with a structured animal fat replacer) added with prickly pear extract (PPE). The extract was analyzed for total phenolic content and antioxidant activity (FRAP, ABTS, DPPH, and ORAC). Four chicken patty formulations were manufactured with total replacement of animal fat by sesame oil emulsion: control, erythorbate 500 ppm, PPE 500, and PPE 750 ppm. Proximate composition and fatty acid profile were analyzed on day 1, and pH, color, and lipid oxidation on days 1, 4, 8, 12, and 16. PPE treatments showed lower TBARSs (p < 0.05) and greater pigment stability at the end of storage, corroborating its potential to delay oxidation reactions. No significant effects on chemical composition, pH, or fatty acid profile were observed (p > 0.05). Unsaturated represented 76.2% of total fatty acids. Therefore, PPE is an effective antioxidant by improving oxidative stability without promoting changes in other properties, besides adding cleaner label approaches and the use of natural ingredients to develop meat products reformulated with unsaturated oils. Full article

(This article belongs to the Section Meat)

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16 pages, 3080 KiB

Open AccessArticle

Evaluation of Meat Quality in Duhu Hybrid Lambs Reared in Different Conditions

by Wanhang Jia, Jiaxin Yang, Binglei Zhang, Saiyi Sun, Xueru Dou, Guoyan Ren and Yuqin Wang

Foods 2024, 13(23), 3969; https://doi.org/10.3390/foods13233969 - 9 Dec 2024

Viewed by 640

Abstract

In the western Henan agricultural area, Duhu (Dupo♂ × Hu sheep♀) hybrid lambs are the primary breed of local meat sheep, predominantly raised in large-scale indoor feeding systems, although many farmers still rely on grazing. However, limited research exists on the meat quality [...] Read more.

In the western Henan agricultural area, Duhu (Dupo♂ × Hu sheep♀) hybrid lambs are the primary breed of local meat sheep, predominantly raised in large-scale indoor feeding systems, although many farmers still rely on grazing. However, limited research exists on the meat quality of Duhu lambs under both grazing and indoor feeding systems. This study examined how grazing and indoor feeding affect the nutritional quality, flavor, amino acid profile, and fatty acid composition of 7-month-old Duhu lamb meat. Grazed lamb meat exhibited significantly (p < 0.05) higher moisture, protein content, hardness, adhesiveness, springiness, rubberiness, chewiness, and resilience than indoor-fed lamb. Regarding aroma, ammonia, oxidized compounds, and inorganic sulfides were more pronounced and stable in grazed lamb meat. Flavor analysis showed stronger bitter, salty, and sweet profiles in grazed lamb meat, whereas the sour flavor was more pronounced in indoor-fed meat. Among the volatile flavor compounds, 26 organic compounds were identified in grazed lamb meat compared with 12 in indoor-fed meat, with 1 compound common. Additionally, 16 amino acids were found in both feeding systems, with amino acid levels significantly higher (p < 0.01) in indoor-fed lamb. In total, 25 fatty acids were detected in grazed lamb meat, whereas 15 were found in indoor-fed meat, with 11 showing significantly different levels (p < 0.05). Indoor-fed lamb meat exhibited a considerably higher saturated fatty acid content (p < 0.05) compared to grazed lamb meat, while the n-3 polyunsaturated fatty acid content was significantly lower (p < 0.05). Full article

(This article belongs to the Section Meat)

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14 pages, 2665 KiB

Open AccessArticle

Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu Tea

by Anhui Gui, Fei Ye, Jinjin Xue, Shengpeng Wang, Panpan Liu, Xueping Wang, Jing Teng, Lin Feng, Jun Xiang, Pengcheng Zheng and Shiwei Gao

Foods 2024, 13(23), 3968; https://doi.org/10.3390/foods13233968 - 9 Dec 2024

Viewed by 542

Abstract

Volatile constituents are critical to the flavor of tea, but the changes in Enshi Yulu tea during the processing have not been clearly understood. Using headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) techniques, we analyze the aroma components of Enshi [...] Read more.

Volatile constituents are critical to the flavor of tea, but the changes in Enshi Yulu tea during the processing have not been clearly understood. Using headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) techniques, we analyze the aroma components of Enshi Yulu tea and changes in them during the processing stages. In total, 242 volatile compounds were identified. From fresh leaves to the shaping process in tea production, there are significant decreases in overall aroma substances, followed by increases after drying. Linalool is the dominant aroma component in Enshi Yulu tea, with a proportion of 12.35%, followed by compounds such as geraniol (7.41%), 2,6-dimethyl-5-heptene (6.93%), phenylmethanol (5.98%), isobutyl acetate (4.16%), hexan-1-ol (3.95%), 2-phenylacetaldehyde (3.80%), and oct-1-ene-3-ol (3.34%). The number of differential volatile components varied by production stage, with 20 up- and 139 down-regulated after steaming, 24 down-regulated after rolling, 60 up- and 51 down-regulated after shaping, and 68 up- and 13 down-regulated after drying. Most variation in expression occurred because of steaming, and the least during the rolling stage. PLS-DA analysis revealed significant differences in aroma components throughout processing and the identification of 100 compounds with higher relative contents, with five distinct change trends. Phenylmethanol, phenylacetaldehyde, (2E)-non-2-enal, oct-1-ene-3-ol, and cis-3-hexenyl hexanoate could exert a profound influence on the overall aroma quality of Enshi Yulu tea during processing. The results offer a scientific foundation and valuable insights for understanding the volatile composition of Enshi Yulu tea and its changes during the processing. Full article

(This article belongs to the Special Issue Processing Technology Innovation in the Beverage Industry and Special Tea’s Mechanism of Flavor Quality Formation)

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11 pages, 2143 KiB

Open AccessArticle

Fabrication and Encapsulation of Soy Peptide Nanoparticles Using Ultrasound Followed by Spray Drying

by Yiqun Jiang, Zhen Luo, Fenglan Xiang, Yubin Liu, Jin Yan and Jinmei Wang

Foods 2024, 13(23), 3967; https://doi.org/10.3390/foods13233967 - 9 Dec 2024

Viewed by 486

Abstract

Peptide aggregation inevitably occurs during hydrolysis, and insoluble peptide aggregates (ISPA) are used as feed for animals due to their poor water solubility and unpleasant bitter flavor. Ultrasound was used to fabricate soy peptide nanoparticles by reassembling ISPA, followed by spray-drying encapsulation to [...] Read more.

Peptide aggregation inevitably occurs during hydrolysis, and insoluble peptide aggregates (ISPA) are used as feed for animals due to their poor water solubility and unpleasant bitter flavor. Ultrasound was used to fabricate soy peptide nanoparticles by reassembling ISPA, followed by spray-drying encapsulation to develop low-bitterness peptide microcapsules with soluble soybean polysaccharide (SSPS) and stevioside (STE) as wall materials. Powder properties, bitter taste, and the morphology of the microcapsules were evaluated. The formation of soluble peptide nanoparticles (<200 nm) was observed after ultrasound due to the reassembly of ISPA through the disruption of non-covalent intermolecular interactions. A gradual reduction in bitter taste was observed with increasing ultrasonic time. Moreover, spray-drying encapsulation with STE could effectively improve the flowability and wettability of the microcapsule powder owing to the rapid migration of surface-active STE to the atomized droplet surface, as evidenced by the lower angle of repose and wettability time. Peptide microcapsules with STE (spherical particles with smooth surfaces) exhibited lower density and reduced bitterness because STE (0–0.1%, w/w) exhibited an excellent bitter-masking effect. With high STE concentrations (>0.5%, w/w), microcapsules exhibited a higher bitter taste than unencapsulated peptides due to the increased surface distribution of STE on the microcapsules. These results provide an effective technique to improve the physicochemical properties of ISPA. Full article

(This article belongs to the Special Issue Utilization of Plant Protein for Functional Food Ingredients and Biobased Products)

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25 pages, 13108 KiB

Open AccessArticle

Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose

by Xiaodan Liu, Qianyu Le, Yi Shi, Ying Yu, Jihao Zeng, Huiyun Chen and Jinhong Wu

Foods 2024, 13(23), 3966; https://doi.org/10.3390/foods13233966 - 9 Dec 2024

Viewed by 605

Abstract

Sliver carp is a nutritious and abundant species in China, but its low market value stems from its thin meat, small bones and strong odor. Processing it into surimi enhances its economic value, though surimi typically has low gel strength and is prone [...] Read more.

Sliver carp is a nutritious and abundant species in China, but its low market value stems from its thin meat, small bones and strong odor. Processing it into surimi enhances its economic value, though surimi typically has low gel strength and is prone to deterioration. Recently, three-dimensional (3D) printing has gained attention as an innovative additive manufacturing technique for personalization and process simplification requiring high-performance materials. This study intended to develop an optimized surimi formula for 3D printing with dynamic high-pressure microfluidization (DHPM)-modified pea protein isolate (PPI) and microcrystalline cellulose (MCC). Firstly, the effect of DHPM on PPI properties was evaluated, followed by the optimization of the surimi gel formula (72.093% water content, 3.203% PPI, 1.728% MCC, 1% salt, 1% collagen peptide and 20.976% sliver carp paste) and 3D printing parameters (2000 mm/min at 25 °C with a 1.5 mm nozzle). Rheological comparisons between the optimized surimi, surimi with commercial antifreeze and surimi with only PPI or MCC indicated that the optimized formulation exhibited clearer 3D printing outlines and reduced stickiness due to a higher recovery and lower loss modulus. These results demonstrated that DHPM-treated PPI and MCC enhanced the 3D printability of silver carp surimi gel, providing a new idea for a surimi product and supporting its potential applications in food 3D printing. Full article

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

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14 pages, 3920 KiB

Open AccessArticle

The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators

by Zhe Yang, Peng Liu, Xilin Fang and Guanghui Chen

Foods 2024, 13(23), 3965; https://doi.org/10.3390/foods13233965 - 9 Dec 2024

Viewed by 442

Abstract

The storage period of paddy is a critical factor affecting rice quality, and it is still unclear how fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To elucidate the relationship between the paddy storage period and the [...] Read more.

The storage period of paddy is a critical factor affecting rice quality, and it is still unclear how fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To elucidate the relationship between the paddy storage period and the quality of fresh rice noodles, this study used fourteen rice varieties as materials and set up three paddy storage periods (six months, nine months, and twelve months). It explored the quality variation patterns of fresh rice noodles processed from these paddies and analyzed the relationship between the two in conjunction with rice quality. The results indicated that fresh rice noodles produced from paddies stored for nine months exhibited superior quality compared to the other two storage periods. Grey relational analysis and correlation analysis confirmed that this was primarily attributed to changes in the gel consistency of the paddy. When the paddy was stored for nine months and the rice gel consistency was approximately 32 mm, the quality of the fresh rice noodles produced was optimal, serving as an important basis for selecting raw materials for fresh rice noodles. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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15 pages, 4167 KiB

Open AccessArticle

Study on the Extraction Technology and Antioxidant Capacity of Rhodymenia intricata Polysaccharides

by Shiyi Dong, Yu Wu, Yutong Luo, Wanxia Lv, Shuyi Chen, Nannan Wang, Meihan Meng, Ke Liao and Yichao Yang

Foods 2024, 13(23), 3964; https://doi.org/10.3390/foods13233964 - 9 Dec 2024

Viewed by 724

Abstract

A red alga named Rhodymenia intricata was explored, and the extraction technology and antioxidant capacity of its polysaccharides were investigated. The crude polysaccharides were extracted using the ultrasound-assisted water extraction method, precipitated by alcohol, and purified using the trichloroacetic acid method. Subsequently, the [...] Read more.

A red alga named Rhodymenia intricata was explored, and the extraction technology and antioxidant capacity of its polysaccharides were investigated. The crude polysaccharides were extracted using the ultrasound-assisted water extraction method, precipitated by alcohol, and purified using the trichloroacetic acid method. Subsequently, the scavenging rates of polysaccharides on hydroxyl, DPPH, and ABTS free radicals, were determined both prior to and following purification to evaluate their antioxidant activity. Extraction technology was optimized to improve polysaccharide yield, and the optimal parameters were as follows: particle size 100 mesh, material–liquid ratio 1:84 (g/mL), ultrasonic time 30 min, and extraction for 95 min at 80 °C. The maximized extraction rate of crude polysaccharides was 37.78 ± 0.15%. The obtained crude polysaccharides were purified with different concentrations of trichloroacetic acid, and the purification effect was evaluated according to protein removal rate and polysaccharide retention rate, which could reach 62.61 ± 1.82% and 96.10 ± 1.60%, respectively. Infrared spectrum analysis suggested that Rhodymenia intricata polysaccharide might be α-pyranose. The Congo red test illustrated that the polysaccharide contained a triple helix structure. In the antioxidant activity assessment, the scavenging rates of polysaccharide prior to purification for RIP-1 (10 mg/mL) for hydroxyl, DPPH, and ABTS free radicals were observed to achieve maximum values of 94.71 ± 0.13%, 42.80 ± 7.12%, and 76.30 ± 5.20%, respectively. In contrast, the scavenging rates of polysaccharide following purification for RIP-2 (10 mg/mL) for the same free radicals reached maximum values of 94.10 ± 0.27%, 32.37 ± 0.78%, and 98.30 ± 0.34%, respectively. Notably, these scavenging rates exhibited a dose-dependent relationship. These results demonstrated the potential of the extraction method for polysaccharides from Rhodymenia intricata, and for adding value to the by-product for its potential application as an antioxidant in food and pharmaceutical products. Full article

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

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21 pages, 1660 KiB

Open AccessArticle

Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars

by Natalia Polak, Stanisław Kalisz, Elżbieta Hać-Szymańczuk and Bartosz Kruszewski

Foods 2024, 13(23), 3963; https://doi.org/10.3390/foods13233963 - 8 Dec 2024

Viewed by 678

Abstract

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature [...] Read more.

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry–blackcurrant and strawberry–chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC—decrease or increase by 2–4%, TAC—decrease by 3–20%, vitamin C—decrease by 15–78%), antioxidant activity (decrease or increase by 3–9%), and nephelometric turbidity (decrease or increase by 11–65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages. Full article

(This article belongs to the Special Issue Advancing Food Safety through PCR and Modern Detection Techniques)

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19 pages, 346 KiB

Open AccessArticle

Lifestyle Habits and Nutritional Profile of the Spanish Population: A Comparison Between the Period During and After the COVID-19 Pandemic

by Elena Sandri, Lisa Ursula Werner and Vicente Bernalte Martí

Foods 2024, 13(23), 3962; https://doi.org/10.3390/foods13233962 - 8 Dec 2024

Viewed by 656

Abstract

The aim of this study was to investigate the changes in habits regarding the health and lifestyle of the Spanish population during and after the COVID-19 pandemic. A cross-sectional design was used. Data were collected during the pandemic from 22,181 participants and after [...] Read more.

The aim of this study was to investigate the changes in habits regarding the health and lifestyle of the Spanish population during and after the COVID-19 pandemic. A cross-sectional design was used. Data were collected during the pandemic from 22,181 participants and after the pandemic from 3907 participants using the NutSo-HH Scale, assessing demographic, nutritional, and lifestyle variables. Key findings reveal a slight increase in exercise duration (+6.61%) post-pandemic, along with reductions in fried food (−3.57%), juice (−6.45%), and alcohol consumption (−9.66%). Conversely, there were notable increases in the consumption of ultra-processed foods (+2.16%), soft drinks (+6.47%), and coffee/energy drinks (+38.95%). Sleep quality, body image, and self-perceived health showed minor declines. These findings indicate that despite some positive behavioral changes, there is still a significant dependence on unhealthy dietary choices, negatively impacting both mental and physical health. The results highlight the need for public health strategies which encourage healthier eating, increased physical activity, and better sleep quality to reduce the long-term effects of lifestyle changes brought on by the pandemic. Focused interventions are necessary to curb the rising consumption of ultra-processed foods and sugary beverages while fostering overall well-being. This study underscores the vital role of ongoing surveillance and customized public health initiatives to enhance general health in the post-pandemic era. Full article

(This article belongs to the Section Food Nutrition)

18 pages, 2733 KiB

Open AccessReview

Insight into the Prevalence of Extended-Spectrum β-Lactamase-Producing Enterobacteriaceae in Vegetables: A Systematic Review and Meta-Analysis

by Sebolelo Jane Nkhebenyane, Ntelekwane George Khasapane, Kgaugelo Edward Lekota, Oriel Thekisoe and Tsepo Ramatla

Foods 2024, 13(23), 3961; https://doi.org/10.3390/foods13233961 - 8 Dec 2024

Viewed by 707

Abstract

The occurrence of extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae in vegetables is an escalating global problem. This study aimed to document the global prevalence of ESBL-producing Enterobacteriaceae in vegetables using a comprehensive meta-analysis. A web-based search of electronic databases such as ScienceDirect, Google Scholar, and [...] Read more.

The occurrence of extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae in vegetables is an escalating global problem. This study aimed to document the global prevalence of ESBL-producing Enterobacteriaceae in vegetables using a comprehensive meta-analysis. A web-based search of electronic databases such as ScienceDirect, Google Scholar, and PubMed was conducted using studies published between 2014 and 2024. The Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines were followed for the systematic review and meta-analysis. The Comprehensive Meta-Analysis (CMA) Ver 4.0 software was used to analyse the data. The pooled prevalence estimate (PPE) with a 95% confidence interval (CI) was calculated using the random effects model. After reviewing 1802 articles, 63 studies were carefully analyzed and were part of the comprehensive meta-analysis. The overall PPE of ESBL-producing Enterobacteriaceae (ESBL-E) was 11.9% (95% CI: 0.091–0.155), with high heterogeneity (I² = 96.8%, p < 0.001) from 2762 isolates. The bla_SHV ESBL-encoding gene was the most prevalent, showing a PPE of 42.8% (95% CI: 0.269–0.603), while the PPE of bla_ampC-beta-lactamase-producing Enterobacteriaceae was 4.3% (95% CI: 0.025–0.71). Spain had a high ESBL-E PPE of 28.4% (0.284; 95% CI: 0.057–0.723, I² = 98.2%), while China had the lowest PPE at 6.4% (0.064; 95% CI: 0.013–0.259, I² = 95.6%). Continentally, the PPE of ESBL-E was significantly higher in reports from South America at 19.4% (95% CI: 0.043–0.560). This meta-analysis showed that ESBL-E in vegetables increased by 9.0%, 9.8%, and 15.9% in 2018–2019, 2020–2021, and 2022–2024, respectively. The findings emphasize the potential risks of consuming raw or inadequately cleaned produce and the importance of vegetables as ESBL-E reservoirs. Our work calls for immediate attention to food safety procedures and more thorough surveillance as antibiotic resistance rises to reduce antimicrobial resistance risks in food systems. Full article

(This article belongs to the Special Issue Risk Assessment and Risk Management for Foodborne Pathogens, Antimicrobial Resistance and Contaminants along the Food Chain)

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14 pages, 2110 KiB

Open AccessArticle

Protective Effect of Lactobacillus plantarum R2 and Lactobacillus sakei B2 on Low-Salt Sliced Sausages Stored at 5 °C

by Huiting Luo, Mei Xu and Peijun Li

Foods 2024, 13(23), 3960; https://doi.org/10.3390/foods13233960 - 8 Dec 2024

Viewed by 773

Abstract

This study aimed to investigate the protective effects of inoculating Lactobacillus plantarum R2 and Lactobacillus sakei B2 on low-salt sliced chicken sausages during storage at 5 °C. The results demonstrated that L. plantarum R2 inhibited the growth of Pseudomonas fluorescens (p < [...] Read more.

This study aimed to investigate the protective effects of inoculating Lactobacillus plantarum R2 and Lactobacillus sakei B2 on low-salt sliced chicken sausages during storage at 5 °C. The results demonstrated that L. plantarum R2 inhibited the growth of Pseudomonas fluorescens (p < 0.05). The results of the high-throughput sequencing indicated that the chicken sausage inoculated with L. plantarum R2 improved the microbiological quality of the sample. The levels of thiobarbituric acid reactive substances and carbonyl content of the sausages treated with L. plantarum R2 and L. sakei B2 were lower than those of the control (p < 0.05). L. plantarum R2 exhibited a higher antioxidant activity compared to that of L. sakei B2. Therefore, L. plantarum R2 was found to have the potential to improve physicochemical properties, organoleptic characteristics, and food safety of low-salt sliced cooked chicken sausages. Full article

(This article belongs to the Special Issue Microorganisms and Meat Quality and Safety: The Exploration of Beneficial Microbes and the Control of Harmful Ones)

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53 pages, 2127 KiB

Open AccessReview

Technology Development in Online Grocery Shopping—From Shopping Services to Virtual Reality, Metaverse, and Smart Devices: A Review

by Kinga Stecuła, Radosław Wolniak and Barış Aydın

Foods 2024, 13(23), 3959; https://doi.org/10.3390/foods13233959 - 8 Dec 2024

Viewed by 2146

Abstract

This paper presents a review of the technologies and services associated with online grocery shopping. The progress in the field of online grocery shopping has been very rapid in recent years. Hence, there was a need to systematize knowledge about the latest various [...] Read more.

This paper presents a review of the technologies and services associated with online grocery shopping. The progress in the field of online grocery shopping has been very rapid in recent years. Hence, there was a need to systematize knowledge about the latest various solutions used in this topic. The authors searched the internet, focusing on websites of different supermarkets, shops, and other services that offer online shopping, as well as reviewed scientific papers. Based on the collected material, the authors created four thematic parts, which include: (1) supermarket services; (2) dedicated grocery delivery services and farm-to-table; (3) shopping in Virtual Reality and the metaverse; smart devices and (4) AI in food ordering—the last part includes smart devices, such as smart refrigerators, ovens, their functionality, and the services connected with them. The authors refer to 243 sources. The research includes the three following objectives: (1) exploring and presenting the emerging applied ways of online grocery shopping, (2) exploring and presenting the latest technological advances related to the digitalization of grocery shopping, (3) discussing the upcoming technologies, services, and methods in online grocery shopping. This paper provides knowledge about a wide range of solutions offered by both supermarkets and stores (e.g., shopping applications, VR applications, metaverse shopping) and other companies (e.g., deliveries, product tracking), highlighting the numerous functions available thanks to smart devices (e.g., voice control, own shopping lists, control of products, their quantities and expiration dates, management of user preferences, and many more). This paper also discusses social issues related to the presented solutions, such as their influence on consumer behavior, barriers to adoption, and the associated challenges. Full article

(This article belongs to the Special Issue Artificial Intelligence for the Food Industry)

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15 pages, 3170 KiB

Open AccessArticle

Preparation and Characterization of Small-Size and Strong Antioxidant Nanocarriers to Enhance the Stability and Bioactivity of Curcumin

by Shanshan Tie, Yujin Yang, Jiawei Ding, Yanyan Li, Mengmeng Xue, Jianrui Sun, Fang Li, Qiuxia Fan, Ying Wu and Shaobin Gu

Foods 2024, 13(23), 3958; https://doi.org/10.3390/foods13233958 - 8 Dec 2024

Viewed by 592

Abstract

The purpose of this study was to design nanocarriers with small-size and antioxidant properties for the effective encapsulation of curcumin. Here, procyanidins, vanillin, and amino acids were used to successfully prepare nanocarriers of a controllable size in the range of 328~953 nm and [...] Read more.

The purpose of this study was to design nanocarriers with small-size and antioxidant properties for the effective encapsulation of curcumin. Here, procyanidins, vanillin, and amino acids were used to successfully prepare nanocarriers of a controllable size in the range of 328~953 nm and to endow antioxidant ability based on a one-step self-assembly method. The reaction involved a Mannich reaction on the phenolic hydroxyl groups of procyanidins, aldehyde groups of vanillin, and amino groups of amino acids. Subsequently, curcumin nanoparticles were prepared by loading curcumin with this nanocarrier, and the encapsulation efficiency of curcumin was 85.97%. Compared with free curcumin, the antioxidant capacity and photothermal stability of the embedded curcumin were significantly improved, and it could be slowly released into simulated digestive fluid. Moreover, using the corticosterone-induced PC12 cell injury model, the cell viability increased by 23.77% after the intervention of curcumin nanoparticles, and the cellular antioxidant capacity was also significantly improved. The nanoparticles prepared in this work can effectively improve the solubility, stability, and bioactivity of curcumin, which provides a reference for the embedding and delivery of other hydrophobic bioactive compounds. Full article

(This article belongs to the Section Food Nutrition)

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18 pages, 2083 KiB

Open AccessArticle

Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values

by Cuinan Yue, Zhihui Wang, Hua Peng, Lianghui Jiang, Puxiang Yang and Wenjin Li

Foods 2024, 13(23), 3957; https://doi.org/10.3390/foods13233957 - 8 Dec 2024

Viewed by 534

Abstract

In this study, the taste quality difference between high (Ninghong-Jinhao tea, JH, unfolded fresh leaves) and low (Ninghong-Congou tea, CG, unfurled fresh leaves) grades of Ninghong tea (unique black tea) was analyzed from the perspective of sensory omics, non-targeted metabolomics, and chemical dose. [...] Read more.

In this study, the taste quality difference between high (Ninghong-Jinhao tea, JH, unfolded fresh leaves) and low (Ninghong-Congou tea, CG, unfurled fresh leaves) grades of Ninghong tea (unique black tea) was analyzed from the perspective of sensory omics, non-targeted metabolomics, and chemical dose. JH was characterized by sweetness and mellowness with umami, while CG was characterized by sweetness and thickness. A total of 94 differential metabolites contribute to the quality difference between two grades. Further quantitative analysis revealed that JH exhibited a high accumulation of amino acids, catechins, and theaflavins, while CG demonstrated a high accumulation of water extract, tea polyphenols, flavonol glycosides, and saccharides. Taste activity values (TAVs) analysis revealed that the key taste components of JH and CG were catechin, epigallocatechin gallate, three theaflavins, caffeine, myrictin-3-O-glucoside, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, quercetin-3-O-galactoside, kaempferol-3-O-rutinoside, kaempferol-3-O-glucoside, and gallic acid. Among the identified compounds, the TAVs of five flavonol glycosides in Ninghong tea were found to be greater than 10 for the first time. This study is helpful to understand the taste quality difference between different grades of Ninghong tea from the molecular sensory level, providing a scientific foundation for quality improvement and targeted regulation. Full article

(This article belongs to the Special Issue Tea Technology and Resource Utilization)

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14 pages, 3762 KiB

Open AccessArticle

Detection of Pear Quality Using Hyperspectral Imaging Technology and Machine Learning Analysis

by Zishen Zhang, Hong Cheng, Meiyu Chen, Lixin Zhang, Yudou Cheng, Wenjuan Geng and Junfeng Guan

Foods 2024, 13(23), 3956; https://doi.org/10.3390/foods13233956 - 8 Dec 2024

Viewed by 618

Abstract

The non-destructive detection of fruit quality is indispensable in the agricultural and food industries. This study aimed to explore the application of hyperspectral imaging (HSI) technology, combined with machine learning, for a quality assessment of pears, so as to provide an efficient technical [...] Read more.

The non-destructive detection of fruit quality is indispensable in the agricultural and food industries. This study aimed to explore the application of hyperspectral imaging (HSI) technology, combined with machine learning, for a quality assessment of pears, so as to provide an efficient technical method. Six varieties of pears were used for inspection, including ‘Sucui No.1’, ‘Zaojinxiang’, ‘Huangguan’, ‘Akizuki’, ‘Yali’, and ‘Hongli No.1’. Spectral data within the 398~1004 nm wavelength range were analyzed to compare the predictive performance of the Least Squares Support Vector Machine (LS-SVM) models on various quality parameters, using different preprocessing methods and the selected feature wavelengths. The results indicated that the combination of Fast Detrend-Standard Normal Variate (FD-SNV) preprocessing and Competitive Adaptive Reweighted Sampling (CARS)-selected feature wavelengths yielded the best improvement in model predictive ability for forecasting key quality parameters such as firmness, soluble solids content (SSC), pH, color, and maturity degree. They could enhance the predictive capability and reduce computational complexity. Furthermore, in order to construct a quality prediction model, integrating hyperspectral data from six pear varieties resulted in an RPD (Ratio of Performance to Deviation) exceeding 2.0 for all the quality parameters, indicating that increasing the fruit sample size and variety number further strengthened the robustness of the model. The Backpropagation Neural Network (BPNN) model could accurately distinguish six distinct pear varieties, achieving prediction accuracies of above 99% for both the calibration and test sets. In summary, the combination of HSI and machine learning models enabled an efficient, rapid, and non-destructive detection of pear quality and provided a practical value for quality control and the commercial processing of pears. Full article

(This article belongs to the Special Issue Spectroscopic Methods Applied in Food Quality Determination)

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13 pages, 5109 KiB

Open AccessArticle

Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics

by Jianghua Ye, Yangxin Luo, Yulin Wang, Qi Zhang, Shuqi Zhang, Junbin Gu, Yankun Liao, Tingting Wang, Xiaoli Jia and Haibin Wang

Foods 2024, 13(23), 3955; https://doi.org/10.3390/foods13233955 - 8 Dec 2024

Viewed by 583

Abstract

During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (Camellia sinensis) was selected as the research [...] Read more.

During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (Camellia sinensis) was selected as the research object to investigate the effects of withering and fermentation on metabolites and taste characteristics in tea leaves. The findings revealed that a total of 1249 metabolites were detected in Rougui leaves at various processing stages, of which only 40 key metabolites were significantly altered. The process of withering and fermentation is crucial to increase the content of organic acids, plumerane, alkaloids, nucleotides and derivatives, amino acids and derivatives, and free fatty acids in the leaves of Rougui and to decrease the content of saccharides, phenolic acids, flavonols, flavones, and flavanols, which in turn enhances the mellowness, fresh and brisk taste, and aroma of tea and attenuates the saccharides, bitterness, and astringency. Withering and fermentation had the greatest effect on the bitterness and astringency of Rougui taste characteristics, followed by mellowness. It can be seen that withering and fermentation were extremely important for the development of Rougui’s special taste characteristics. The present study provides important support for optimizing Rougui processing and the formation of its special taste characteristics. Full article

(This article belongs to the Special Issue Production, Quality, Flavor Characteristics and Health Benefits of Tea)

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29 pages, 1868 KiB

Open AccessArticle

The Role of Light in Enhancing the Nutritional and Antioxidant Qualities of Basil, Mint and Lemon Balm

by Karolina Jakubczyk, Kinga Szymczykowska, Klaudia Melkis, Dominika Maciejewska-Markiewicz, Anna Nowak, Anna Muzykiewicz-Szymańska and Karolina Skonieczna-Żydecka

Foods 2024, 13(23), 3954; https://doi.org/10.3390/foods13233954 - 7 Dec 2024

Viewed by 771

Abstract

Mint (Mentha L.), basil, (Ocimum basilicum) and Melissa (Melissa officinalis L.) are herbaceous plants from the Lamiaceae family. They have a wide range of health benefits and flavour properties which are highly valued around the world. Alternative methods of [...] Read more.

Mint (Mentha L.), basil, (Ocimum basilicum) and Melissa (Melissa officinalis L.) are herbaceous plants from the Lamiaceae family. They have a wide range of health benefits and flavour properties which are highly valued around the world. Alternative methods of growing plants to minimise greenhouse gas emissions during autumn and winter are being sought in the face of increasing climate change. One way to achieve this is to switch from HPS to LED lighting. LED lighting has a longer lifespan and higher efficiency while using less energy and better matching the colour of the light to the needs of the herbs. This study tested the hypothesis that the type of illumination (solar, HPS, and LED) significantly impacts the antioxidant and nutritional qualities of herbs. The results indicated that LED lighting enhanced biochemical properties, supporting its adoption for sustainable plant cultivation. Full article

(This article belongs to the Special Issue Novel Technologies for Nutritional Quality Improvement in Plant-Based Foods)

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37 pages, 9585 KiB

Open AccessArticle

Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives

by Taha Mehany, José M. González-Sáiz, Jorge Martínez and Consuelo Pizarro

Foods 2024, 13(23), 3953; https://doi.org/10.3390/foods13233953 - 7 Dec 2024

Viewed by 628

Abstract

Extra virgin olive oil (EVOO) is one of the main daily food items consumed around the world, particularly in the Mediterranean region, and it has unique organoleptic properties. This study aims to determine the best frying conditions of EVOO supplemented with natural exogenous [...] Read more.

Extra virgin olive oil (EVOO) is one of the main daily food items consumed around the world, particularly in the Mediterranean region, and it has unique organoleptic properties. This study aims to determine the best frying conditions of EVOO supplemented with natural exogenous antioxidants enriched in hydroxytyrosol (HTyr) and its derivatives from olive fruit extract (OFE) to conserve its positive sensorial attributes while minimizing its sensorial defects, in particular, rancidity under high thermal processes. In this study, an experienced panel assessed the sensory attributes of nine EVOO varieties, olive oil 0.4° (mixed virgin olive oil (VOO) with refined olive oil (ROO)), Orujo olive oil, and olive oil 1° (EVOO mixed with ROO), compared with two sunflower oil types, performed using a deep-frying (D-F) process with numerous variables, i.e., frying time, frying temperature, and the addition of polyphenols enriched with HTyr. Results showed that most EVOO samples were stable under D-F at 170 °C for 3 h, with added polyphenols (∼650 mg/kg). Moreover, at these best values, the results stated that Arbequina, Picual, Royuella, Hojiblanca, Arbosana, and Manzanilla oils have low rancidity scores with values of 0, 1.7, 1.8, 2.3, 3.1, and 3.7, respectively, and stable/higher positive sensorial attributes, i.e., fruity, bitter, and pungent properties; however, olive oil 1° and olive oil 0.4° have high rancidity and low positive sensorial attributes. Notably, OFE helps maintain bitterness close to control in Picual, Koroneiki, Empeltre, and Arbosana oils. Furthermore, amongst the 19 tested sensory descriptors, only 8 descriptors—namely, fusty/muddy sediment, winey/vinegary/acid/sour, frostbitten olives (wet wood), rancid, fruity (green), fruity (ripe), bitter, and pungent—were successfully developed to allow characterization of the sensory quality of various olive oil categories under D-F. The present research confirmed that OFE may be used to provide stable EVOOs with higher positive sensorial qualities and lower defects and could be used as a natural antioxidant and promising strategy during the D-F process with EVOOs, not only for domestic practices but also at the industrial level. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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3 pages, 143 KiB

Open AccessEditorial

Value-Added Foods: Composition, Sensory, and Consumer Research

by Witoon Prinyawiwatkul

Foods 2024, 13(23), 3952; https://doi.org/10.3390/foods13233952 - 7 Dec 2024

Viewed by 693

Abstract

The term “value-added” continues to be a relevant topic for global research, especially when it is related to increased economic value, increased consumer satisfaction, food waste reduction, and sustainability [...] Full article

(This article belongs to the Section Food Security and Sustainability)

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