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
The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods
Foods 2024, 13(8), 1260; https://doi.org/10.3390/foods13081260 (registering DOI) - 19 Apr 2024
Abstract
The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the
[...] Read more.
The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product.
Full article
(This article belongs to the Section Food Analytical Methods)
►
Show Figures
Open AccessArticle
Precision Food Composition Data as a Tool to Decipher the Riddle of Ultra-Processed Foods and Nutritional Quality
by
Antonis Vlassopoulos, Alexandra Katidi, Stamoulis Noutsos and Maria Kapsokefalou
Foods 2024, 13(8), 1259; https://doi.org/10.3390/foods13081259 (registering DOI) - 19 Apr 2024
Abstract
Background: Epidemiology supports a link between ultra-processed foods (UPFs) and health, mediated mainly through the clustering of foods with suboptimal nutrient profiles within UPFs. However, successful NOVA categorization requires access to a food’s ingredient list, which we hypothesized can impact both UPF identification
[...] Read more.
Background: Epidemiology supports a link between ultra-processed foods (UPFs) and health, mediated mainly through the clustering of foods with suboptimal nutrient profiles within UPFs. However, successful NOVA categorization requires access to a food’s ingredient list, which we hypothesized can impact both UPF identification and the link between processing and composition. Methods: Foods (n = 4851) in the HelTH branded food composition database were classified as NOVA1-4, with or without using the ingredient lists (generic and branded approach, respectively), to identify differences in NOVA classification (chi-square test) and the estimated average nutritional composition of each NOVA group (Kruskal–Willis U test). Results: Using the ingredients list increased UPF identification by 30%. More than 30% of foods commonly assumed to be minimally processed (NOVA1-plain dairy, frozen vegetables, etc.) were reclassified as UPFs when using ingredient lists. These reclassified foods, however, had nutritional compositions comparable to NOVA1 foods and better than UPFs for energy, fat, sugars, and sodium (p < 0.001). In fact, UPFs did not show a uniform nutritional composition covering foods from Nutri-Score A (~10%) to Nutri-Score E (~20%). Conclusions: The assumption that all UPFs have the same unfavorable nutritional composition is challenged when NOVA is applied using the appropriate branded food composition database.
Full article
(This article belongs to the Section Food Engineering and Technology)
►▼
Show Figures
Figure 1
Open AccessReview
Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review
by
Gil Vila-Clarà, Anna Vila-Martí, Laia Vergés-Canet and Miriam Torres-Moreno
Foods 2024, 13(8), 1258; https://doi.org/10.3390/foods13081258 (registering DOI) - 19 Apr 2024
Abstract
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural,
[...] Read more.
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.
Full article
(This article belongs to the Special Issue Extraction Technologies, Functional Properties, and Biological Activities of Plant Proteins)
►▼
Show Figures
Figure 1
Open AccessArticle
Volatile Profiling of Spirulina Food Supplements
by
Aikaterina Paraskevopoulou, Triantafyllos Kaloudis, Anastasia Hiskia, Martin Steinhaus, Dimitra Dimotikali and Theodoros M. Triantis
Foods 2024, 13(8), 1257; https://doi.org/10.3390/foods13081257 - 19 Apr 2024
Abstract
Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in commercial spirulina products, as they could influence sensory quality, various processes, and technological
[...] Read more.
Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in commercial spirulina products, as they could influence sensory quality, various processes, and technological aspects. In this study, the volatile profiles of seventeen commercial spirulina food supplements were determined using headspace solid-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). The identification of volatile compounds was achieved using a workflow that combined data processing with software tools and reference databases, as well as retention indices (RI) and elution order data. A total of 128 VOCs were identified as belonging to chemical groups of alkanes (47.2%), ketones (25.7%), aldehydes (10.9%), alcohols (8.4%), furans (3.7%), alkenes (1.8%), esters (1.1%), pyrazines (0.8%), and other compounds (0.4%). Major volatiles among all samples were hydrocarbons, especially heptadecane and heptadec-8-ene, followed by ketones (i.e., 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one, β-ionone, 2,2,6-trimethylcyclohexan-1-one), aldehydes (i.e., hexanal), and the alcohol oct-1-en-3-ol. Several volatiles were found in spirulina dietary supplements for the first time, including 6,10-dimethylundeca-5,9-dien-2-one (geranylacetone), 6,10,14-trimethylpentadecan-2-one, hept-2-enal, octanal, nonanal, oct-2-en-1-ol, heptan-1-ol, nonan-1-ol, tetradec-9-en-1-ol, 4,4-dimethylcyclohex-2-en-1-ol, 2,6-diethylpyrazine, and 1-(2,5-dimethylfuran-3-yl) ethanone. The methodology used for VOC analysis ensured high accuracy, reliability, and confidence in compound identification. Results reveal a wide variety of volatiles in commercial spirulina products, with numerous newly discovered compounds, prompting further research on sensory quality and production methods.
Full article
(This article belongs to the Special Issue Volatiles in Foods—Its Importance on Consumer Acceptance Volume II)
►▼
Show Figures
Graphical abstract
Open AccessArticle
Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage
by
Banghong Wei, Yan Gao, Yao Zheng, Jinxiang Yu, Xuejun Fu, Hairong Bao, Quanyou Guo and Huogen Hu
Foods 2024, 13(8), 1256; https://doi.org/10.3390/foods13081256 - 19 Apr 2024
Abstract
The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties
[...] Read more.
The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.
Full article
(This article belongs to the Section Food Packaging and Preservation)
Open AccessArticle
Optimization of Ultrasound-Assisted Extraction of Verbascum sinaiticum Leaves: Maximal Phenolic Yield and Antioxidant Capacity
by
Alemu Belay Legesse, Shimelis Admassu Emire, Minbale Gashu Tadesse, Debebe Worku Dadi, Shimelis Kebede Kassa, Timilehin Martins Oyinloye and Won Byong Yoon
Foods 2024, 13(8), 1255; https://doi.org/10.3390/foods13081255 - 19 Apr 2024
Abstract
Verbascum sinaiticum (Qetetina or yeahya Joro) is a medicinal plant with secondary metabolites such as phenolics, flavonoids, glycosides, saponins, and alkaloids. This study was designed to optimize the ultrasonic-assisted extraction (UAE) parameters to enhance the phenolic content and characterize the phenolic
[...] Read more.
Verbascum sinaiticum (Qetetina or yeahya Joro) is a medicinal plant with secondary metabolites such as phenolics, flavonoids, glycosides, saponins, and alkaloids. This study was designed to optimize the ultrasonic-assisted extraction (UAE) parameters to enhance the phenolic content and characterize the phenolic compounds using ultra-high-performance liquid chromatography, coupled with electrospray ionization quadrupole time-of-flight tandem mass spectrometry (UHPLC-ESI-QTOF-MS/MS), and antioxidant activities in Verbascum sinaiticum extract. Extraction time, sample-to-solvent ratio, and extraction temperature were considered for UAE optimization. It was found that UAE generated the highest extraction yield (21.6%), total phenolic content (179.8 GAE mg/g), total flavonoid content (64.49 CE mg/g), DPPH (61.85 µg/mL), and ABTS (38.89 µg/mL) when compared to maceration extraction. Metabolite analysis in this study showed the detection of 17 phenolic compounds, confirming antioxidant capacities. The optimization parameters have significant effects on phenolic compounds. Scanning electron microscopy showed the presence of structural changes when UAE was used over the maceration method. The optimized UAE parameters for extraction temperature (41.43 °C), sample-to-solvent ratio (36.32 g/mL), and extraction time (33.22 min) for TPC were obtained. This study shows the potential application for UAE of Verbascum sinaiticum leaves in the development of pharmaceutical and nutraceutical products.
Full article
(This article belongs to the Section Food Analytical Methods)
►▼
Show Figures
Figure 1
Open AccessArticle
The Bioaccessibility and Bioavailability of Pentachlorophenol in Five Animal-Derived Foods Measured by Simulated Gastrointestinal Digestion
by
Quan Zhou, Huiming Chen, Liangliang Li, Yongning Wu, Xingfen Yang, Aimin Jiang and Weiliang Wu
Foods 2024, 13(8), 1254; https://doi.org/10.3390/foods13081254 - 19 Apr 2024
Abstract
Pentachlorophenol (PCP) is a ubiquitous emerging persistent organic pollutant detected in the environment and foodstuffs. Despite the dietary intake of PCP being performed using surveillance data, the assessment does not consider the bioaccessibility and bioavailability of PCP. Pork, beef, pork liver, chicken and
[...] Read more.
Pentachlorophenol (PCP) is a ubiquitous emerging persistent organic pollutant detected in the environment and foodstuffs. Despite the dietary intake of PCP being performed using surveillance data, the assessment does not consider the bioaccessibility and bioavailability of PCP. Pork, beef, pork liver, chicken and freshwater fish Ctenopharyngodon Idella-fortified by three levels of PCP were processed by RIVM and the Caco-2 cell model after steaming, boiling and pan-frying, and PCP in foods and digestive juices were detected using isotope dilution–UPLC-MS/MS. The culinary treatment and food matrix were significantly influenced (p < 0.05) in terms of the bioaccessibility and bioavailability of PCP. Pan-frying was a significant factor (p < 0.05) influencing the digestion and absorption of PCP in foods, with the following bioaccessibility: pork (81.37–90.36%), beef (72.09–83.63%), pork liver (69.11–78.07%), chicken (63.43–75.52%) and freshwater fish (60.27–72.14%). The bioavailability was as follows: pork (49.39–63.41%), beef (40.32–53.43%), pork liver (33.63–47.11%), chicken (30.63–40.83%) and freshwater fish (17.14–27.09%). Pork and beef with higher fat content were a key factor in facilitating the notable PCP bioaccessibility and bioavailability (p < 0.05). Further, the exposure of PCP to the population was significantly reduced by 42.70–98.46% after the consideration of bioaccessibility and bioavailability, with no potential health risk. It can improve the accuracy of risk assessment for PCP.
Full article
(This article belongs to the Special Issue Risk Assessment and Dietary Exposure of Hazardous Substances in Foods)
Open AccessArticle
Comprehensive Elemental Profiling of Romanian Honey: Exploring Regional Variance, Honey Types, and Analyzed Metals for Sustainable Apicultural and Environmental Practices
by
Florin Dumitru Bora, Andreea Flavia Andrecan, Anamaria Călugăr, Claudiu Ioan Bunea, Maria Popescu, Ioan Valentin Petrescu-Mag and Andrea Bunea
Foods 2024, 13(8), 1253; https://doi.org/10.3390/foods13081253 - 19 Apr 2024
Abstract
We investigated the mineral concentrations of 61 honey samples from eight Romanian regions, employing advanced techniques to assess 30 chemical elements. Potassium emerged as the dominant element, showcasing significant variations across geographical locations. Essential minerals like calcium, magnesium, sodium, and manganese maintained consistent
[...] Read more.
We investigated the mineral concentrations of 61 honey samples from eight Romanian regions, employing advanced techniques to assess 30 chemical elements. Potassium emerged as the dominant element, showcasing significant variations across geographical locations. Essential minerals like calcium, magnesium, sodium, and manganese maintained consistent levels, while zinc, copper, and chromium were present in smaller proportions. Critically, lead and cadmium levels exceeded established safety limits in some samples, suggesting potential environmental contamination. Additionally, elevated levels of lithium, strontium, nickel, and aluminum were detected, hinting at possible atmospheric pollution. These findings highlight the importance of regional analysis, as mineral content varied significantly between locations. Furthermore, correlation analysis revealed interdependencies among elements, suggesting shared environmental influences. Advanced statistical techniques like hierarchical clustering and principal component analysis effectively captured the impact of geographical origin on honey composition. These insights contribute valuable information for future efforts in honey quality control, traceability systems, and regulatory measures. By providing valuable insights into environmental influences on honey composition, this study informs future research endeavors and paves the way for the development of robust regulatory measures to ensure honey safety for consumers.
Full article
(This article belongs to the Special Issue Toxic Residues and Risk Assessment in Food Safety)
►▼
Show Figures
Figure 1
Open AccessArticle
Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry
by
Yinxiang Gao, Zhiyong Lei, Jigang Huang, Yongming Sun, Shuang Liu, Liping Yao, Jiaxin Liu, Wenxin Liu, Yanan Liu and Yan Chen
Foods 2024, 13(8), 1252; https://doi.org/10.3390/foods13081252 - 19 Apr 2024
Abstract
Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry
[...] Read more.
Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.
Full article
(This article belongs to the Topic Advances in Analysis of Food and Beverages)
►▼
Show Figures
Figure 1
Open AccessArticle
Preparation of Resistant Starch Types III + V with Moderate Amylopullulanase and Its Effects on Bread Properties
by
Jianglong Li, Faxiang Deng, Peng Han, Yangyue Ding and Jianxin Cao
Foods 2024, 13(8), 1251; https://doi.org/10.3390/foods13081251 - 19 Apr 2024
Abstract
The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of
[...] Read more.
The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of 3.63. The pea resistant starch (PSpa) produced with PulY103A had lower levels of swelling power and solubility and a better level of thermostability than native pea starch (PSn) and autoclaved PS (PSa). The starch crystallinity pattern was B + V, which indicated that the PSpa belonged to RS types III + V. In addition, PSpa was used for breadmaking. The results showed that the bread quality was not significantly influenced compared to the control group when the content of PSpa was under 10% (p > 0.05). The bread supplemented with 10% PSpa had a significantly increased TDF content compared to that of the control (p < 0.05). Moreover, the in vitro mineral bioavailability of the bread sample was influenced gently compared to other dietary fibers, and the bread sample changed from a high-glycemic-index (GI) food to a medium-GI food corresponding to white bread at the same concentration of PSpa. These results indicated that PSpa is a good candidate for the production of dietary foods.
Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
►▼
Show Figures
Graphical abstract
Open AccessArticle
Development, Validation, and Application of High-Performance Liquid Chromatography with Diode-Array Detection Method for Simultaneous Determination of Ginkgolic Acids and Ginkgols in Ginkgo biloba
by
Isaac Duah Boateng, Fengnan Li and Xiao-Ming Yang
Foods 2024, 13(8), 1250; https://doi.org/10.3390/foods13081250 - 19 Apr 2024
Abstract
Ginkgo biloba leaves (GBLs), which comprise many phytoconstituents, also contain a toxic substance named ginkgolic acid (GA). Our previous research showed that heating could decarboxylate and degrade GA into ginkgols with high levels of bioactivity. Several methods are available to measure GA in
[...] Read more.
Ginkgo biloba leaves (GBLs), which comprise many phytoconstituents, also contain a toxic substance named ginkgolic acid (GA). Our previous research showed that heating could decarboxylate and degrade GA into ginkgols with high levels of bioactivity. Several methods are available to measure GA in GBLs, but no analytical method has been developed to measure ginkgols and GA simultaneously. Hence, for the first time, an HPLC-DAD method was established to simultaneously determine GA and ginkgols using acetonitrile (0.01% trifluoroacetic acid, v/v) as mobile phase A and water (0.01% trifluoroacetic acid, v/v) as mobile phase B. The gradient elution conditions were: 0–30 min, 75–90% phase A; 30–35 min, 90–90% phase A; 35–36 min, 90–75% phase A; 36–46 min, 75–75% phase A. The detection wavelength of GA and ginkgol were 210 and 270 nm, respectively. The flow rate and injection volume were 1.0 mL/min and 50 μL, respectively. The linearity was excellent (R2 > 0.999), and the RSD of the precision, stability, and repeatability of the total ginkgols was 0.20%, 2.21%, and 2.45%, respectively, in six parallel determinations. The recoveries for the low, medium, and high groups were 96.58%, 97.67%, and 101.52%, respectively. The limit of detection of ginkgol C13:0, C15:1, and C17:1 was 0.61 ppm, 0.50 ppm, and 0.06 ppm, respectively. The limit of quantification of ginkgol C13:0, C15:1, and C17:1 was 2.01 ppm, 1.65 ppm, and 0.20 ppm, respectively. Finally, this method accurately measured the GA and ginkgol content in ginkgo leaves and ginkgo tea products (ginkgo black tea, ginkgo dark tea, ginkgo white tea, and ginkgo green tea), whereas principal component analysis (PCA) was performed to help visualize the association between GA and ginkgols and five different processing methods for GBLs. Thus, this research provides an efficient and accurate quantitative method for the subsequent detection of GA and ginkgols in ginkgo tea.
Full article
(This article belongs to the Topic Advances in Analysis of Food and Beverages)
►▼
Show Figures
Figure 1
Open AccessArticle
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici
by
Ernestas Mockus, Vytaute Starkute, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, Lina Sarunaite, Ausra Arlauskiene, João Miguel Rocha and Elena Bartkiene
Foods 2024, 13(8), 1249; https://doi.org/10.3390/foods13081249 - 19 Apr 2024
Abstract
The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter
[...] Read more.
The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
Full article
(This article belongs to the Section Grain)
►▼
Show Figures
Figure 1
Open AccessArticle
Comparative Analysis of Nutritional Quality, Serum Biochemical Indices, and Visceral Peritoneum of Grass Carp (Ctenopharyngodon idellus) Fed with Two Distinct Aquaculture Systems
by
Rui Feng, Di Feng, Lingran Wang, Lan Zhang, Chang Liu, Fangran Ma, Meng Zhang, Miao Yu, Hongxia Jiang, Zhigang Qiao, Ronghua Lu and Lei Wang
Foods 2024, 13(8), 1248; https://doi.org/10.3390/foods13081248 - 19 Apr 2024
Abstract
This study scrutinized the nutritional quality and serum biochemical indices of grass carp (Ctenopharyngodon idellus) cultivated in traditional pond intercropping (TPI) and in-pond raceway system (IPRS) aquaculture setups. The findings showed that the TPI group exhibited a superior water-holding capacity, while
[...] Read more.
This study scrutinized the nutritional quality and serum biochemical indices of grass carp (Ctenopharyngodon idellus) cultivated in traditional pond intercropping (TPI) and in-pond raceway system (IPRS) aquaculture setups. The findings showed that the TPI group exhibited a superior water-holding capacity, while the IPRS showcased heightened crude lipid content and levels of textural properties such as springiness. Moreover, significant differences emerged in the fatty acid profiles, with the TPI group manifesting higher total polyunsaturated fatty acids (ΣPUFAs), EPA, DHA, and Σn-3, while the IPRS group exhibited elevated total saturated fatty acids (ΣSFAs). In terms of amino acids, valine and histidine levels were notably higher in the IPRS group, whereas lysine levels were reduced. Volatile compound analysis revealed significant variations, with the IPRS group containing more volatile substances with a better aroma, resulting in a better odor. The IPRS group performed better in serum biochemistry analysis. Additionally, grass carp in the IPRS group displayed an improved structure and greater coverage area of the visceral peritoneum, appearing lighter in color compared to the TPI group. TPI mainly influences nutritional elements; IPRSs primarily affect muscle texture, serum biochemistry, and overall health. This study aims to fill the gap in quality comparison research and provide an important scientific basis.
Full article
(This article belongs to the Section Food Systems)
►▼
Show Figures
Graphical abstract
Open AccessArticle
Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine
by
Baoxiang Zhang, Weiyu Cao, Changyu Li, Yingxue Liu, Zihao Zhao, Hongyan Qin, Shutian Fan, Peilei Xu, Yiming Yang and Wenpeng Lu
Foods 2024, 13(8), 1247; https://doi.org/10.3390/foods13081247 - 19 Apr 2024
Abstract
SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the fermentation process, quality, and flavor of ‘Beibinghong’ ice wine, we fermented
[...] Read more.
SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the fermentation process, quality, and flavor of ‘Beibinghong’ ice wine, we fermented ‘Beibinghong’ picked in 2019. We examined the fermentation rate, basic physicochemical properties, and volatile aroma compound concentrations of ‘Beibinghong’ ice wine under different SO2 additions and constructed a fingerprint of volatile compounds in ice wine. The results showed that 44 typical volatile compounds in ‘Beibinghong’ ice wine were identified and quantified. The OAV and VIP values were calculated using the threshold values of each volatile compound, and t the effect of SO2 on the volatile compounds of ‘Beibinghong’ ice wine might be related to five aroma compounds: ethyl butyrate, ethyl propionate, ethyl 3-methyl butyrate-M, ethyl 3-methyl butyrate-D, and 3-methyl butyraldehyde. Tasting of ‘Beibinghong’ ice wine at different SO2 additions revealed that the overall flavor of ‘Beibinghong’ ice wine was the highest at an SO2 addition level of 30 mg/L. An SO2 addition level of 30 mg/L was the optimal addition level. The results of this study are of great significance for understanding the effect of SO2 on the fermentation of ‘Beibinghong’ ice wine.
Full article
(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)
►▼
Show Figures
Figure 1
Open AccessArticle
Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin–Dextran Conjugates
by
Wen Zhang, Lingli Meng, Xinyi Lv, Limin Wang, Pei Zhao, Jinrong Wang, Xinping Zhang, Jinyu Chen and Zijian Wu
Foods 2024, 13(8), 1246; https://doi.org/10.3390/foods13081246 - 19 Apr 2024
Abstract
A reliable strategy for improving the stability and shelf life of protein-stabilized systems is by covalently attaching the protein onto a polysaccharide. In this study, ovalbumin (OVA) was modified with dextran (DEX) of different molecular weights by the Maillard reaction, and was used
[...] Read more.
A reliable strategy for improving the stability and shelf life of protein-stabilized systems is by covalently attaching the protein onto a polysaccharide. In this study, ovalbumin (OVA) was modified with dextran (DEX) of different molecular weights by the Maillard reaction, and was used to enhance the stability of emulsions loaded with resveratrol. The surface hydrophobicity, thermal stability, and FT-IR spectroscopy of the OVA–DEX conjugates were evaluated. The results showed that the surface hydrophobicity of OVA decreased, while the thermal stability of OVA was significantly improved after DEX covalent modification. The OVA–DEX1k-stabilized emulsion exhibited high encapsulation efficiency of resveratrol, with the value of 89.0%. In addition, OVA–DEX was considerably more effective in droplet stabilization against different environmental stresses (heat, pH, and ionic strength). After 28 days of storage at 25 °C, the OVA-stabilized emulsion showed faster decomposition of resveratrol, whereas the OVA–DEX-conjugate-stabilized emulsion had approximately 73% retention of resveratrol. Moreover, the antioxidant activity of resveratrol-loaded emulsions stabilized by OVA–DEX was higher during storage under different temperatures. These results proved that the OVA–DEX conjugates had the potential to form stable, food-grade emulsion-based delivery systems against environmental stresses, which strongly supports their potential in the field of food and biomedical applications.
Full article
(This article belongs to the Section Food Engineering and Technology)
►▼
Show Figures
Figure 1
Open AccessArticle
Comparison of Non-Covalent and Covalent Interactions between Lactoferrin and Chlorogenic Acid
by
Zekun Li, Majida Al-Wraikat, Changchun Hao and Yongfeng Liu
Foods 2024, 13(8), 1245; https://doi.org/10.3390/foods13081245 - 19 Apr 2024
Abstract
Adding polyphenols to improve the absorption of functional proteins has become a hot topic. Chlorogenic acid is a natural plant polyphenol with anti-inflammatory, antioxidant, and anticancer properties. Bovine lactoferrin is known for its immunomodulatory, anticancer, antibacterial, and iron-chelating properties. Therefore, the non-covalent binding
[...] Read more.
Adding polyphenols to improve the absorption of functional proteins has become a hot topic. Chlorogenic acid is a natural plant polyphenol with anti-inflammatory, antioxidant, and anticancer properties. Bovine lactoferrin is known for its immunomodulatory, anticancer, antibacterial, and iron-chelating properties. Therefore, the non-covalent binding of chlorogenic acid (CA) and bovine lactoferrin (BLF) with different concentrations under neutral conditions was studied. CA was grafted onto lactoferrin molecules by laccase catalysis, free radical grafting, and alkali treatment. The formation mechanism of non-covalent and covalent complexes of CA-BLF was analyzed by experimental test and theoretical prediction. Compared with the control BLF, the secondary structure of BLF in the non-covalent complex was rearranged and unfolded to provide more active sites, the tertiary structure of the covalent conjugate was changed, and the amino group of the protein participated in the covalent reaction. After adding CA, the covalent conjugates have better functional activity. These lactoferrin–polyphenol couplings can carry various bioactive compounds to create milk-based delivery systems for encapsulation.
Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
►▼
Show Figures
Figure 1
Open AccessArticle
Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes
by
Grażyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Księżak, Jolanta Bojarszczuk, Małgorzata Ziarno, Marcin Studnicki, Anna Krajewska and Dariusz Dziki
Foods 2024, 13(8), 1244; https://doi.org/10.3390/foods13081244 - 18 Apr 2024
Abstract
This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the
[...] Read more.
This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.
Full article
(This article belongs to the Section Plant Foods)
►▼
Show Figures
Figure 1
Open AccessArticle
Effects of Different Pre-Harvest Bagging Times on Fruit Quality of Apple
by
Zidun Wang, Yuchen Feng, Hui Wang, Xiaojie Liu and Zhengyang Zhao
Foods 2024, 13(8), 1243; https://doi.org/10.3390/foods13081243 - 18 Apr 2024
Abstract
Pre-harvest bagging can improve fruit color and protects against diseases. However, it was discovered that improper bagging times could lead to peel browning in production. Using the Ruixue apple variety as the research model, a study was conducted to compare the external and
[...] Read more.
Pre-harvest bagging can improve fruit color and protects against diseases. However, it was discovered that improper bagging times could lead to peel browning in production. Using the Ruixue apple variety as the research model, a study was conducted to compare the external and internal quality of fruits bagged at seven different timings between 50 and 115 days after full bloom (DAFB). Our findings indicate that delaying the bagging time can reduce the occurrence of peel browning in Ruixue apples. Compared to the control, the special bag reduced the browning index by 22.95%. However, the fruit point index of Ruixue fruits increased by 65.05% at 115 DAFB compared to 50 DAFB when bagging was delayed. The chlorophyll content of Ruixue fruits in special bags generally increased and then decreased, with the highest chlorophyll content of Ruixue fruits in special bags at 90 DAFB, which was 26.02 mg·kg−1. When the bagging process was delayed, the soluble solids, total phenols, and flavonoids content in the fruits increased, while the number of control volatiles decreased by 10. After two years of testing, results show that using special fruit bags at 90 DAFB bagging can significantly improve the fruit quality of Ruixue apple.
Full article
(This article belongs to the Section Food Packaging and Preservation)
►▼
Show Figures
Figure 1
Open AccessArticle
Investigating Milk Fat Globule Structure, Size, and Functionality after Thermal Processing and Homogenization of Human Milk
by
Gulustan Ozturk, Bruna Paviani, Rewa Rai, Randall C. Robinson, Sierra D. Durham, Mara I. Baller, Aidong Wang, Nitin Nitin and Daniela Barile
Foods 2024, 13(8), 1242; https://doi.org/10.3390/foods13081242 - 18 Apr 2024
Abstract
Human milk provides bioactive compounds such as milk fat globules (MFGs), which promote brain development, modulate the immune system, and hold antimicrobial properties. To ensure microbiological safety, donor milk banks apply heat treatments. This study compares the effects of heat treatments and homogenization
[...] Read more.
Human milk provides bioactive compounds such as milk fat globules (MFGs), which promote brain development, modulate the immune system, and hold antimicrobial properties. To ensure microbiological safety, donor milk banks apply heat treatments. This study compares the effects of heat treatments and homogenization on MFG’s physicochemical properties, bioactivity, and bioavailability. Vat pasteurization (Vat-PT), retort (RTR), and ultra-high temperature (UHT) were performed with or without homogenization. UHT, RTR, and homogenization increased the colloidal dispersion of globules, as indicated by increased zeta potential. The RTR treatment completely inactivated xanthine oxidase activity (a marker of MFG bioactivity), whereas UHT reduced its activity by 93%. Interestingly, Vat-PT resulted in less damage, with 28% activity retention. Sialic acid, an important compound for brain health, was unaffected by processing. Importantly, homogenization increased the in vitro lipolysis of MFG, suggesting that this treatment could increase the digestibility of MFG. In terms of color, homogenization led to higher L* values, indicating increased whiteness due to finer dispersion of the fat and casein micelles (and thus greater light scattering), whereas UHT and RTR increased b* values associated with Maillard reactions. This study highlights the nuanced effects of processing conditions on MFG properties, emphasizing the retention of native characteristics in Vat-PT-treated human milk.
Full article
(This article belongs to the Special Issue Research on the Nutrition and Function of the Bioactive Components of Foods)
►▼
Show Figures
Figure 1
Open AccessArticle
Exploration and Improvement of Acid Hydrolysis Conditions for Inulin-Type Fructans Monosaccharide Composition Analysis: Monosaccharide Recovery and By-Product Identification
by
Xinyan Zong, Ningyu Lei, Junyi Yin, Weiwei He, Shaoping Nie and Mingyong Xie
Foods 2024, 13(8), 1241; https://doi.org/10.3390/foods13081241 - 18 Apr 2024
Abstract
Acid hydrolysis serves as the primary method for determining the monosaccharide composition of polysaccharides. However, inappropriate acid hydrolysis conditions may catalyze the breakdown of monosaccharides such as fructans (Fru), generating non-sugar by-products that affect the accuracy of monosaccharide composition analysis. In this study,
[...] Read more.
Acid hydrolysis serves as the primary method for determining the monosaccharide composition of polysaccharides. However, inappropriate acid hydrolysis conditions may catalyze the breakdown of monosaccharides such as fructans (Fru), generating non-sugar by-products that affect the accuracy of monosaccharide composition analysis. In this study, we determined the monosaccharide recovery rate and non-sugar by-product formation of inulin-type fructan (ITF) and Fru under varied acid hydrolysis conditions using HPAEC-PAD and UPLC-Triple-TOF/MS, respectively. The results revealed significant variations in the recovery rate of Fru within ITF under different hydrolysis conditions, while glucose remained relatively stable. Optimal hydrolysis conditions for achieving a relatively high monosaccharide recovery rate for ITF entailed 80 °C, 2 h, and 1 M sulfuric acid. Furthermore, we validated the stability of Fru during acid hydrolysis. The results indicated that Fru experienced significant degradation with an increasing temperature and acid concentration, with a pronounced decrease observed when the temperature exceeds 100 °C or the H2SO4 concentration surpasses 2 M. Finally, three common by-products associated with Fru degradation, namely 5-hydroxymethyl-2-furaldehyde, 5-methyl-2-furaldehyde, and furfural, were identified in both Fru and ITF hydrolysis processes. These findings revealed that the degradation of Fru under acidic conditions was a vital factor leading to inaccuracies in determining the Fru content during ITF monosaccharide analysis.
Full article
(This article belongs to the Special Issue Identification, Characterization and Quantification of Food Compounds Using Chromatography and Mass Spectrometry)
►▼
Show Figures
Graphical abstract
Journal Menu
► ▼ Journal Menu-
- Foods Home
- Aims & Scope
- Editorial Board
- Reviewer Board
- Topical Advisory Panel
- Instructions for Authors
- Special Issues
- Topics
- Sections & Collections
- Article Processing Charge
- Indexing & Archiving
- Editor’s Choice Articles
- Most Cited & Viewed
- Journal Statistics
- Journal History
- Journal Awards
- Society Collaborations
- Conferences
- Editorial Office
Journal Browser
► ▼ Journal BrowserHighly Accessed Articles
Latest Books
E-Mail Alert
News
Topics
Topic in
Analytica, Foods, Molecules, Processes, Separations
New Trends on Separation and Extraction of Bioactive Compounds and Respective Applications
Topic Editors: Isabel Maria Duque Martins, Madalena M. DiasDeadline: 30 April 2024
Topic in
Beverages, Fermentation, Foods, Molecules, Separations
Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement
Topic Editors: Ana Leahu, Marìa Soledad Prats Moya, Cristina GhineaDeadline: 31 May 2024
Topic in
IJMS, Molecules, Antioxidants, CIMB, BioChem, Foods
Biological Activities and Chemical Composition of Bee Products and Derivatives
Topic Editors: Maria da Graça Costa G. Miguel, Ofelia AnjosDeadline: 30 June 2024
Topic in
Foods, Poultry, Ruminants
Carcass Characteristics and Meat Quality in Farm Animals
Topic Editors: Sergio Ghidini, Madalena Vieira-Pinto, Raffaella BranciariDeadline: 30 July 2024
Conferences
16–18 October 2024
IECN2024: The 4th International Electronic Conference on Nutrients—Plant-Based Nutrition Focusing on Innovation, Health, and Sustainable Food Systems
Special Issues
Special Issue in
Foods
The Development of New Functional Foods and Ingredients
Guest Editors: Jeung-Hee Lee, Choon Young Kim, Mi Jeong KimDeadline: 20 April 2024
Special Issue in
Foods
Probiotics: Selection, Cultivation, Evaluation and Application
Guest Editors: Guicheng Huo, Bailiang LiDeadline: 30 April 2024
Special Issue in
Foods
Modeling of Food Systems and Design of Experiments
Guest Editor: Marcello FidaleoDeadline: 20 May 2024
Special Issue in
Foods
Innovative Muscle Foods Preservation and Packaging Technologies
Guest Editor: Michael KontominasDeadline: 31 May 2024
Topical Collections
Topical Collection in
Foods
Edible Films and Coatings for Food Preservation
Collection Editor: Hiléia Karla Silva Souza
Topical Collection in
Foods
Dietary Fiber and Polysaccharide: Preparation, Structure and Health Benefits
Collection Editor: Qiang Yu
Topical Collection in
Foods
Bioactive Molecules and Health-Promoting Properties in Traditional and Innovative Food and Beverage
Collection Editor: Dario Donno
Topical Collection in
Foods
Phytonutrients in Food: From Traditional to Rational Usage
Collection Editor: Quanhong Li