Foods

16 pages, 2893 KiB

Open AccessArticle

Effect of Solid-State Fermentation of Hericium erinaceus on the Structure and Physicochemical Properties of Soluble Dietary Fiber from Corn Husk

by He Ban, Qiannan Liu, Lin Xiu, Dan Cai and Jingsheng Liu

Foods 2024, 13(18), 2895; https://doi.org/10.3390/foods13182895 (registering DOI) - 12 Sep 2024

Abstract

Corn husk, a by-product of corn starch production and processing, contains high-quality dietary fiber (DF). Our study compares and analyzes the impact of Hericium erinaceus solid-state fermentation (SSF) on the structure and physicochemical characteristics of soluble dietary fiber (SDF) of corn husks. The [...] Read more.

Corn husk, a by-product of corn starch production and processing, contains high-quality dietary fiber (DF). Our study compares and analyzes the impact of Hericium erinaceus solid-state fermentation (SSF) on the structure and physicochemical characteristics of soluble dietary fiber (SDF) of corn husks. The study also investigates the kinetics of SSF of H. erinaceus in this process. The scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR) results revealed significant structural changes in corn husk SDF before and after fermentation, with a significant elevation in the functional group numbers. The data indicate that the fermented corn husk SDF’s water-holding, swelling, and oil-holding capacities increased to 1.57, 1.95, and 1.80 times those of the pre-fermentation SDF, respectively. Additionally, the results suggest that changes in extracellular enzyme activity and nutrient composition during SSF of H. erinaceus are closely associated with the mycelium growth stage, with a mutual promotion or inhibition relationship between the two. Our study offers a foundation for corn husk SDF fermentation and is relevant to the bioconversion of maize processing by-products. Full article

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

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24 pages, 4653 KiB

Open AccessArticle

A Comparative Study on the Characteristics of Different Types of Camellia Oils Based on Triacylglycerol Species, Bioactive Components, Volatile Compounds, and Antioxidant Activity

by Beibei Duan, Hoe-Seng Tin, Chengwen Mao, Xing Tong and Xuehui Wu

Foods 2024, 13(18), 2894; https://doi.org/10.3390/foods13182894 (registering DOI) - 12 Sep 2024

Abstract

This study aimed to investigate the characteristics of different varieties of camellia oils and their diacylglycerol (DAG)-enriched derivatives in terms of triacylglycerol (TAG) species, bioactive components, volatile compounds, and antioxidant activity. Six types of camellia oils, including C. oleifera (C.O), C. semiserrata (C.S), [...] Read more.

This study aimed to investigate the characteristics of different varieties of camellia oils and their diacylglycerol (DAG)-enriched derivatives in terms of triacylglycerol (TAG) species, bioactive components, volatile compounds, and antioxidant activity. Six types of camellia oils, including C. oleifera (C.O), C. semiserrata (C.S), C. gauchowensis (C.G), along with commercially refined C. oleifera oil (C-C.O) and its DAG-enriched counterparts (at 40% and 80% enrichment), were analyzed and compared. Unique patterns of TAG profiles, fatty acid distributions on different glycerol backbones, tocopherol, squalene, total polyphenols, and volatile compounds were observed, suggesting that these characteristics can be utilized as a criterion to differentiate them. DAG-enriched oils exhibited increased levels of unsaturated fatty acids (UFAs) compared to C-C.O, albeit with decreased contents of tocopherol, squalene, and total polyphenols. Moreover, diverse volatile compounds were identified across all types of camellia oils, among which the DAG-enriched oils had distinct distribution characteristics compared with their crude oils, indicating the influence of the enrichment process on volatile compounds. Furthermore, DAG-enriched oils demonstrated reduced antioxidant activity abilities compared to their counterparts, with the highest activity observed in C.O, followed by C.G. Additionally, strong correlations were observed between antioxidant activity and tocopherol, as well as squalene content. Full article

(This article belongs to the Section Food Nutrition)

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23 pages, 1570 KiB

Open AccessArticle

Dynamic Changes of Active Components and Volatile Organic Compounds in Rosa roxburghii Fruit during the Process of Maturity

by Su Xu, Junyi Deng, Siyao Wu, Qiang Fei, Dong Lin, Haijiang Chen, Guangcan Tao, Lingshuai Meng, Yan Hu and Fengwei Ma

Foods 2024, 13(18), 2893; https://doi.org/10.3390/foods13182893 (registering DOI) - 12 Sep 2024

Abstract

Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated [...] Read more.

Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated the changes of seven active components and volatile organic compounds (VOCs) during the ripening of the R. roxburghii fruit at five different ripening stages including 45, 65, 75, 90, and 105 days after anthesis. The results indicated that during the ripening process, the levels of total acid, vitamin C, and soluble sugar significantly increased (p < 0.05), while the levels of total flavonoids, superoxide dismutase (SOD), and soluble tannin significantly decreased (p < 0.05). Additionally, the content of total phenol exhibited a trend of first decreasing significantly and then increasing significantly (p < 0.05). A total of 145 VOCs were detected by HS-SPME-GC-MS at five mature stages, primarily consisting of aldehydes, alcohols, esters, and alkenes. As R. roxburghii matured, both the diversity and total quantity of VOCs in the fruit increased, with a notable rise in the contents of acids, ketones, and alkenes. By calculating the ROAV values of these VOCs, 53 key substances were identified, which included aromas such as fruit, citrus, green, caramel, grass, flower, sweet, soap, wood, and fat notes. The aromas of citrus, caramel, sweet, and wood were predominantly concentrated in the later stages of R. roxburghii fruit ripening. Cluster heatmap analysis revealed distinct distribution patterns of VOCs across five different maturity stages, serving as characteristic chemical fingerprints for each stage. Notably, stages IV and V were primarily characterized by a dominance of alkenes. OPLS-DA analysis categorized the ripening process of R. roxburghii fruit into three segments: the first segment encompassed the initial three stages (I, II, and III), the second segment corresponded to the fourth stage (IV), and the third segment pertained to the fifth stage (V). Following the variable importance in projection (VIP) > 1 criterion, a total of 30 key differential VOCs were identified across the five stages, predominantly comprising ester compounds, which significantly influenced the aroma profiles of R. roxburghii fruit. By integrating the VIP > 1 and ROAV > 1 criteria, 21 differential VOCs were further identified as key contributors to the aroma changes in R. roxburghii fruit during the ripening process. This study provided data on the changes in quality and aroma of R. roxburghii fruit during ripening and laid the foundation for the investigation of the mechanism of compound accumulation during ripening. Full article

(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)

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18 pages, 1755 KiB

Open AccessArticle

Inactivation of Hepatitis a Virus and Feline Calicivirus on Model Food Contact Surfaces by Ultraviolet Light (UV-C) Systems

by Breanna Polen, Brahmaiah Pendyala, Ankit Patras and Doris H. D’Souza

Foods 2024, 13(18), 2892; https://doi.org/10.3390/foods13182892 (registering DOI) - 12 Sep 2024

Abstract

Food contact surfaces can harbor and transmit pathogens leading to outbreaks. Decontamination strategies that are user- and environmentally-friendly without toxic by-product formation are needed. Novel UV-C light-emitting diode (LED) technologies are being explored to deliver the required dose to inactivate viruses in food-processing [...] Read more.

Food contact surfaces can harbor and transmit pathogens leading to outbreaks. Decontamination strategies that are user- and environmentally-friendly without toxic by-product formation are needed. Novel UV-C light-emitting diode (LED) technologies are being explored to deliver the required dose to inactivate viruses in food-processing environments. The objective of this study was to compare the effects of 279 nm UV-C LED to 254 nm UV-C against hepatitis A virus (HAV) and feline calicivirus (FCV, a cultivable human norovirus surrogate) on stainless-steel, ceramic, and glass surfaces. Viruses were surface spread on sterile stainless-steel or ceramic coupons (100 μL on 2 × 2 cm²), or glass discs (50 μL on 1 × 1 cm²), air-dried, and UV-C-treated for up to 3.75 min (surface dose = 0–49.2 mJ/cm² for HAV and 0–24.6 mJ/cm² for FCV). Each triplicate treatment was assayed in duplicate, and data were statistically analyzed. The D₁₀-values for HAV treated with UV-C at 254 nm on stainless-steel, ceramic, and glass were 9.48 ± 0.34, 14.53 ± 2.52, and 6.91 ± 1.93 mJ/cm², while with UV-C LED at 279 nm were 19.53 ± 2.45, 26.05 ± 0.60, and 8.77 ± 2.08 mJ/cm², respectively. The D₁₀-values for FCV treated with UV-C at 254 nm on stainless-steel, ceramic, and glass were 3.65 ± 0.06, 6.25 ± 1.90, and 4.69 ± 0.03 mJ/cm², while with UV-C LED at 279 nm were 7.097 ± 2.11, 8.31 ± 2.12, and 7.88 ± 0.86 mJ/cm², respectively. Higher 279 nm UV-C doses were needed to inactivate HAV and FCV compared to 254 nm UV-C on the tested surfaces. Novel UV-C LED systems using appropriate doses show promise to inactivate foodborne viruses on food contact surfaces. Full article

(This article belongs to the Special Issue Optimization of Non-thermal Technology in Food Processing)

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21 pages, 5068 KiB

Open AccessArticle

Enhancing Functional Compounds in Sesame Oil through Acid-Soaking and Microwave-Heating of Sesame Seeds

by Jitkunya Yuenyong, Suchintana Limkoey, Chonlathit Phuksuk, Thitima Winan, Chonlada Bennett, Sudarat Jiamyangyuen, Sugunya Mahatheeranont and Phumon Sookwong

Foods 2024, 13(18), 2891; https://doi.org/10.3390/foods13182891 (registering DOI) - 12 Sep 2024

Abstract

This study investigated whether pre-treating sesame (Sesamum indicum L.) seeds with a combination of acid-soaking and microwave-heating could significantly enhance the quality of the resulting sesame oil, particularly by increasing its content of functional compounds such as lignans, tocopherol, phytosterol, and squalene. [...] Read more.

This study investigated whether pre-treating sesame (Sesamum indicum L.) seeds with a combination of acid-soaking and microwave-heating could significantly enhance the quality of the resulting sesame oil, particularly by increasing its content of functional compounds such as lignans, tocopherol, phytosterol, and squalene. The study revealed that soaking the sesame seeds in a solution of HCl and citric acid, along with microwave-heating, significantly increased the content of these compounds. The detected ranges were sesamin (1365–6927 µg g⁻¹), sesamolin (605–3493 µg g⁻¹), tocopherol (69.31–282.76 µg g⁻¹), asarinin (ND–383.52 µg g⁻¹), sesamol (ND–49.59 µg g⁻¹), phytosterol (3690–6201 µg g⁻¹), and squalene (532−1628 µg g⁻¹). Additionally, the study found that the pre-treatment of sesame seeds had a minimal effect on the fatty acid composition, antioxidant activity (92.94–95.08% DPPH scavenging activity), and oxidative stability (2.13–2.90 mg MDA kg⁻¹ oil). This is the first study to demonstrate that using acid-soaking and microwave-heating to prepare sesame seeds can produce sesame oil enriched with functional compounds, potentially benefiting cosmetic, pharmaceutical, and health applications. Full article

(This article belongs to the Special Issue Plant Oil: Processing, Chemical Contents and Nutritional Effects)

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13 pages, 2161 KiB

Open AccessArticle

The Accurate and Exclusive Quantification of Somatic Cells in Raw Milk with an OPD-Cu²⁺ System-Based Colorimetric Method

by Menghui Xie, Meng Wang, Siyuan Liu, Yingying Liu, Ziquan Wang, Guoping Zhou and Zhiwei Sui

Foods 2024, 13(18), 2890; https://doi.org/10.3390/foods13182890 - 12 Sep 2024

Abstract

The somatic cell count (SCC) refers to the number of somatic cells present in each milliliter of raw milk and serves as a crucial indicator of dairy cow udder health and raw milk quality. Traditional SCC detection methods are often time-consuming, expensive, and [...] Read more.

The somatic cell count (SCC) refers to the number of somatic cells present in each milliliter of raw milk and serves as a crucial indicator of dairy cow udder health and raw milk quality. Traditional SCC detection methods are often time-consuming, expensive, and susceptible to bacterial interference, rendering them unsuitable for the rapid and unbiased assessment of raw milk quality. Consequently, there is an urgent need for a low-cost, accurate, and user-friendly SCC quantification method. Here, a method based on an OPD-Cu²⁺ system for SCC quantification was developed. It was found that OPD oxidation signals exhibited a linear correlation with SCC. Following optimization, the detection system was established with a Cu²⁺ concentration of 25 μM, an OPD concentration of 2 mM, and an incubation time of 15 min. Furthermore, the method demonstrated significant resistance to bacterial interference, though it produced weaker signals in response to bacteria. The somatic cell recovery rate in milk after pretreatment was 88.9%, and SCC was quantified accurately within 45 min, with a linear range of 10⁴–10⁶ cells/mL. In summary, the method developed is cost-effective, straightforward, and facilitates precise somatic cell quantification, offering significant practical value and a new approach for SCC detection in raw milk. Full article

(This article belongs to the Topic Omics Technologies and Other Quality and Safety Methodologies in Nutrition and Health)

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14 pages, 4377 KiB

Open AccessArticle

Structural Analysis and Anticoagulant Activity of Fucosylated Glycosaminoglycan from Sea Cucumber Phyllophorus proteus

by Jingwen Liu, Lihua Geng, Jing Wang, Yang Yue, Ning Wu and Quanbin Zhang

Foods 2024, 13(18), 2889; https://doi.org/10.3390/foods13182889 - 12 Sep 2024

Abstract

Phyllophorus proteus is a low-value sea cucumber from Indonesia and other tropical peripheral waters. In this study, a fucosylated glycosaminoglycan (FG) was extracted from P. proteus. It consists of GlcA, GalNAc, and Fuc, with a molecular weight of 67.1 kDa. The degraded [...] Read more.

Phyllophorus proteus is a low-value sea cucumber from Indonesia and other tropical peripheral waters. In this study, a fucosylated glycosaminoglycan (FG) was extracted from P. proteus. It consists of GlcA, GalNAc, and Fuc, with a molecular weight of 67.1 kDa. The degraded FG (dFG) was prepared by β-elimination. Structural analysis revealed that the main chain of dFG was composed of GalNAc and GlcA, linked alternately by β1,3 and β1,4 glycosidic bonds. The sulfate group was located at the 4 and 6 positions of GalNAc. Fuc was attached to the 3 position of GlcA by an α1,3 glycosidic bond, and the side chain of Fuc exhibited various sulfate substitutions. FG significantly prolonged the coagulation time of APTT, PT, TT, and FIB, surpassing the effect of LMWH, thereby demonstrating its ability to exert anticoagulant effects in both the endogenous and exogenous coagulation pathways. Conversely, dFG had no significant effect on the clotting time of PT, suggesting its lack of impact on the intrinsic coagulation pathway. This study elucidates the structural properties and potent anticoagulant activities of fucosylated glycosaminoglycan from P. proteus. Full article

(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)

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14 pages, 439 KiB

Open AccessArticle

Nutritional and Functional Properties of Terminalia ferdinandiana Fruits Wild Harvested from Western Australia

by Eshetu M. Bobasa, Anh Dao Thi Phan, Michael E. Netzel, Saleha Akter, Daniel Cozzolino and Yasmina Sultanbawa

Foods 2024, 13(18), 2888; https://doi.org/10.3390/foods13182888 - 12 Sep 2024

Abstract

This study assessed the metabolite content and bioactivities of Kakadu plum (KP) from Western Australia (WA). LC-MS/MS and UHPLC-PDA analyzed sugar, vitamin C, and ellagic acid (EA). Functional properties were evaluated by spectroscopic technique, agar well diffusion, and microplate dilution methods. WA KP [...] Read more.

This study assessed the metabolite content and bioactivities of Kakadu plum (KP) from Western Australia (WA). LC-MS/MS and UHPLC-PDA analyzed sugar, vitamin C, and ellagic acid (EA). Functional properties were evaluated by spectroscopic technique, agar well diffusion, and microplate dilution methods. WA KP exhibited higher total sugar (16.3 ± 1.0 g/100 g DW) and free ellagic acid (EA) (23.2 ± 1.7 mg/g DW), along with abundant vitamin C (25.20 ± 0.16 to 131.50 ± 0.20 mg/g DW) compared to Northern Territory KP fruits. The fruit showed strong antioxidant activities, α-glucosidase inhibition, and effectiveness against bacteria, with positive correlations to total phenolic content (TPC), vitamin C, and EA. These findings highlight WA KP’s potential for functional foods and pharmaceuticals, emphasizing the importance of TPC, vitamin C, and EA in selecting high-quality fruit. Full article

(This article belongs to the Special Issue The Latest Research on Natural Antioxidants and Antimicrobials in Food)

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17 pages, 2594 KiB

Open AccessArticle

Fluorescence of Intrinsic Milk Chromophores as a Novel Verification Method of UV-C Treatment of Milk

by Kallis Souroullas, Andreas Manoli, Grigorios Itskos, Theofylaktos Apostolou and Photis Papademas

Foods 2024, 13(18), 2887; https://doi.org/10.3390/foods13182887 - 12 Sep 2024

Abstract

The European Food Safety Authority (EFSA) has approved the use of a 1045 J/L UV-C dose as an adjunct to pasteurization to increase the shelf life and vitamin D3 content of milk. However, there are no verification methods analogous to the alkaline phosphatase [...] Read more.

The European Food Safety Authority (EFSA) has approved the use of a 1045 J/L UV-C dose as an adjunct to pasteurization to increase the shelf life and vitamin D3 content of milk. However, there are no verification methods analogous to the alkaline phosphatase test for pasteurized milk to ensure that the desired UV-C dose has been correctly applied. The aim is to develop a real-time in-line detector based on fluorescence spectroscopy. In this study, 22 different UV-C doses (ranging from 0 to 2000 J/L) were applied to milk to assess the impact of photooxidation on intrinsic photosensitive chromophores. Fluorescence spectroscopy (90°-angle) was employed as the method of analysis for monitoring the changes in the fluorescence spectra of chromophores in milk without sample pretreatment. Three important chromophore areas (CAs) were identified: CA 1 (riboflavin), CA 3 (vitamin A and dityrosine) and CA 4 (tryptophan), with statistically significant changes at around 1045 J/L and 1500 J/L. The findings of our preliminary study support our hypothesis that the fluorescence of intrinsic chromophores can be used as verification of the applied UV-C dose. Full article

(This article belongs to the Section Dairy)

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30 pages, 2522 KiB

Open AccessReview

Targeting Gut Microbiota with Probiotics and Phenolic Compounds in the Treatment of Atherosclerosis: A Comprehensive Review

by José Patrocínio Ribeiro Cruz Neto, Micaelle Oliveira de Luna Freire, Deborah Emanuelle de Albuquerque Lemos, Rayanne Maira Felix Ribeiro Alves, Emmily Ferreira de Farias Cardoso, Camille de Moura Balarini, Hatice Duman, Sercan Karav, Evandro Leite de Souza and José Luiz de Brito Alves

Foods 2024, 13(18), 2886; https://doi.org/10.3390/foods13182886 - 12 Sep 2024

Abstract

Atherosclerosis (AS) is a chronic inflammatory vascular disease. Dysregulated lipid metabolism, oxidative stress, and inflammation are the major mechanisms implicated in the development of AS. In addition, evidence suggests that gut dysbiosis plays an important role in atherogenesis, and modulation of the gut [...] Read more.

Atherosclerosis (AS) is a chronic inflammatory vascular disease. Dysregulated lipid metabolism, oxidative stress, and inflammation are the major mechanisms implicated in the development of AS. In addition, evidence suggests that gut dysbiosis plays an important role in atherogenesis, and modulation of the gut microbiota with probiotics and phenolic compounds has emerged as a promising strategy for preventing and treating AS. It has been shown that probiotics and phenolic compounds can improve atherosclerosis-related parameters by improving lipid profile, oxidative stress, and inflammation. In addition, these compounds may modulate the diversity and composition of the gut microbiota and improve atherosclerosis. The studies evaluated in the present review showed that probiotics and phenolic compounds, when consumed individually, improved atherosclerosis by modulating the gut microbiota in various ways, such as decreasing gut permeability, decreasing TMAO and LPS levels, altering alpha and beta diversity, and increasing fecal bile acid loss. However, no study was found that evaluated the combined use of probiotics and phenolic compounds to improve atherosclerosis. The available literature highlights the synergistic potential between phenolic compounds and probiotics to improve their health-promoting properties and functionalities. This review aims to summarize the available evidence on the individual effects of probiotics and phenolic compounds on AS, while providing insights into the potential benefits of nutraceutical approaches using probiotic strains, quercetin, and resveratrol as potential adjuvant therapies for AS treatment through modulation of the gut microbiota. Full article

(This article belongs to the Special Issue Functional Foods with Modulating Action on Metabolic Risk Factors: 2nd Edition)

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16 pages, 2677 KiB

Open AccessArticle

Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients

by Eduardo Morales, Marcela Quilaqueo, Rocío Morales-Medina, Stephan Drusch, Rodrigo Navia, Agnès Montillet, Mónica Rubilar, Denis Poncelet, Felipe Galvez-Jiron and Francisca Acevedo

Foods 2024, 13(18), 2885; https://doi.org/10.3390/foods13182885 - 12 Sep 2024

Abstract

A common challenge in hydrogel-based delivery systems is the premature release of low molecular weight encapsulates through diffusion or swelling and reduced cell viability caused by the low pH in gastric conditions. A second biopolymer, such as chitosan, can be incorporated to overcome [...] Read more.

A common challenge in hydrogel-based delivery systems is the premature release of low molecular weight encapsulates through diffusion or swelling and reduced cell viability caused by the low pH in gastric conditions. A second biopolymer, such as chitosan, can be incorporated to overcome this. Chitosan is usually associated with colonic drug delivery systems. We intended to formulate chitosan-coated pectin beads for use in delaying premature release of the encapsulate under gastric conditions but allowing release through disintegration under intestinal conditions. The latter is of utmost importance in delivering most functional food ingredients. Therefore, this study investigated the impact of formulation and process conditions on the size, sphericity, and dissolution behavior of chitosan-coated hydrogel beads prepared by interfacial coacervation. The size and sphericity of the beads depend on the formulation and range from approximately 3 to 5 mm and 0.82 to 0.95, respectively. Process conditions during electro-dripping may be modulated to tailor bead size. Depending on the voltage, bead size ranged from 1.5 to 4 mm. Confocal laser scanning microscopy and scanning electron microscopy confirmed chitosan shell formation around the pectin bead. Chitosan-coated beads maintained their size and shape in simulated gastric fluid but experienced structural damage in simulated intestinal fluid. Therefore, they represent a novel delivery system for functional food ingredients. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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15 pages, 4584 KiB

Open AccessArticle

Interactions of Saccharomyces cerevisiae and Lactiplantibacillus plantarum Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures

by Pu Yang, Bo Xi, Ying Han, Jiayang Li, Lujun Luo, Chaofan Qu, Junfang Li, Shuai Liu, Le Kang, Baoqing Bai, Ben Zhang, Shaojie Zhao, Pan Zhen and Lizhen Zhang

Foods 2024, 13(18), 2884; https://doi.org/10.3390/foods13182884 - 12 Sep 2024

Abstract

Chinese Baijiu is a famous fermented alcoholic beverage in China. Interactions between key microorganisms, i.e., Saccharomyces cerevisiae and Lactiplantibacillus plantarum, have recently been reported at specific temperatures. However, empirical evidence of their interactions at various temperatures during fermentation is lacking. The results [...] Read more.

Chinese Baijiu is a famous fermented alcoholic beverage in China. Interactions between key microorganisms, i.e., Saccharomyces cerevisiae and Lactiplantibacillus plantarum, have recently been reported at specific temperatures. However, empirical evidence of their interactions at various temperatures during fermentation is lacking. The results of this study demonstrated that S. cerevisiae significantly suppressed the viability and lactic acid yield of L. plantarum when they were cocultured above 15 °C. On the other hand, L. plantarum had no pronounced effect on the growth and ethanol yield of S. cerevisiae in coculture systems. S. cerevisiae was the main reducing sugar consumer. Inhibition of lactic acid production was also observed when elevated cell density of L. plantarum was introduced into the coculture system. A proteomic analysis indicated that the enzymes involved in glycolysis, lactate dehydrogenase, and proteins related to phosphoribosyl diphosphate, ribosome, and aminoacyl-tRNA biosynthesis in L. plantarum were less abundant in the coculture system. Collectively, our data demonstrated the antagonistic effect of S. cerevisiae on L. plantarum and provided insights for effective process management in light-flavor Baijiu fermentation. Full article

(This article belongs to the Section Food Microbiology)

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13 pages, 1490 KiB

Open AccessArticle

Molecular Characterization of Listeria monocytogenes in the Food Chain of the Republic of Kosovo from 2016 to 2022

by Besart Jashari, Karine Capitaine, Bledar Bisha, Beatrix Stessl, Katerina Blagoevska, Armend Cana, Dean Jankuloski and Benjamin Félix

Foods 2024, 13(18), 2883; https://doi.org/10.3390/foods13182883 - 12 Sep 2024

Abstract

The present study describes the genetic characterization of L. monocytogenes strains found in the Republic of Kosovo’s food chain. From 2016 to 2022, 995 samples were collected. Overall, 648 samples were from ready-to-eat (RTE) food products, 281 from food products consumed cooked (FPCC), [...] Read more.

The present study describes the genetic characterization of L. monocytogenes strains found in the Republic of Kosovo’s food chain. From 2016 to 2022, 995 samples were collected. Overall, 648 samples were from ready-to-eat (RTE) food products, 281 from food products consumed cooked (FPCC), 60 from raw materials, and 6 from environmental samples. Overall, 11.76% (117 out of 995) of the samples were contaminated by L. monocytogenes, comprising 6.33% (41 out of 648) from RTE products, 14.95% (42 out of 281) from FPCC, 55.00% (33 out of 60) from raw materials, and 16.66% (1 out of 6) from environmental samples. All isolates were subjected to molecular serotyping and clonal complex (CC) identification by using real-time PCR, as well as multilocus sequence typing. All isolates were grouped into four molecular serotypes, IIa (34.19%), IIb (3.48%), IIc (32.48%), and IVb (29.91%), as well as Lineage I (33.33%) and Lineage II (66.66%). In total, 14 CCs were identified from 41 RTE isolates; however, CC29 (7), CC2 (6), and CC6 (6) were the most dominant. By contrast, CC9 was by far the most represented CC in both FPCC (21) and RM (14). Moreover, 30 isolates expressed CC1, CC2, CC4, or CC6, which are particularly associated with severe human infections. Full article

(This article belongs to the Section Food Microbiology)

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18 pages, 2682 KiB

Open AccessArticle

Uncovering the Hidden Potential of Phytoene Production by the Fungus Blakeslea trispora

by Fani Th Mantzouridou, Elpida Sferopoulou and Panagiota Thanou

Foods 2024, 13(18), 2882; https://doi.org/10.3390/foods13182882 - 11 Sep 2024

Abstract

Phytoene is an uncommon linear carotene within the carotenoid group as it is colorless due to its short chromophore. Recent research constitutes a relatively new area which has emerged from phytoene’s importance as a major dietary carotenoid promoting health and appearance. Its resources [...] Read more.

Phytoene is an uncommon linear carotene within the carotenoid group as it is colorless due to its short chromophore. Recent research constitutes a relatively new area which has emerged from phytoene’s importance as a major dietary carotenoid promoting health and appearance. Its resources point to the potential of biotechnological production systems. Our work has been designed to study the efficacy of two colored carotenoid biosynthesis inhibitors, diphenylamine and 2-methyl imidazole, and one sterol biosynthesis inhibitor, terbinafine, to modify the metabolic flux in mated cultures of Blakeslea trispora to achieve maximum phytoene production. Bioprocess kinetics optimized by response surface methodology and monitored by high-performance liquid chromatography revealed maximum phytoene content (5.02 mg/g dry biomass) and yield (203.91 mg/L culture medium) comparable or even higher than those reported for other potent phytoene microbial producers. The in vivo antioxidant activity of phytoene-rich carotenoid extract from fungal cells was also considered and discussed. Full article

(This article belongs to the Topic Microbes and Their Products for Sustainable Human Life)

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14 pages, 3381 KiB

Open AccessArticle

Mass Transfer Resistance and Reaction Rate Kinetics for Carbohydrate Digestion with Cell Wall Degradation by Cellulase

by Yongmei Sun, Shu Cheng, Jingying Cheng and Timothy A. G. Langrish

Foods 2024, 13(18), 2881; https://doi.org/10.3390/foods13182881 - 11 Sep 2024

Abstract

This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-transfer resistance, so that the starch granules are released [...] Read more.

This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-transfer resistance, so that the starch granules are released and hydrolysed by amylase, increasing the starch hydrolysis rates, as a technique for measuring the internal mass-transfer resistance of cell walls. The estimated internal mass-transfer resistances for granular starch hydrolysis in a beaker and stirrer system for simulating the food digestion range from 2.2 × 10⁷ m⁻¹ s at a stirrer speed of 100 rpm to 6.6 × 10⁷ m⁻¹ s at 200 rpm. The reaction rate constants for cellulase-treated starch are about three to eight times as great as those for starch powder. The beaker and stirrer system provides an in vitro model to quantitatively understand external mass-transfer resistance and compare mass-transfer and reaction rate kinetics in starch hydrolysis during food digestion. Particle size analysis indicates that starch cell wall degradation reduces starch granule adhesion (compared with soaked starch samples), though the primary particle sizes are similar, and increases the interfacial surface area, reducing internal mass-transfer resistance and overall mass-transfer resistance. Dimensional analysis (such as the Damköhler numbers, Da, 0.3–0.5) from this in vitro system shows that mass-transfer rates are greater than reaction rates. At the same time, SEM (scanning electron microscopy) images of starch particles indicate significant morphology changes due to the cell wall degradation. Full article

(This article belongs to the Special Issue Enzymes' Chemistry in Food)

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20 pages, 661 KiB

Open AccessArticle

Novel Green Strategy to Recover Bioactive Compounds with Different Polarities from Horned Melon Peel

by Teodora Cvanić, Mirjana Sulejmanović, Milica Perović, Jelena Vulić, Lato Pezo, Gordana Ćetković and Vanja Travičić

Foods 2024, 13(18), 2880; https://doi.org/10.3390/foods13182880 - 11 Sep 2024

Abstract

Around 20–30% of the horned melon’s weight is peel. This peel is often discarded or underutilized despite containing valuable bioactive compounds. Conventional methods for extracting polyphenols and carotenoids from horned melon peel are typically inefficient, environmentally harmful, or require significant time and energy. [...] Read more.

Around 20–30% of the horned melon’s weight is peel. This peel is often discarded or underutilized despite containing valuable bioactive compounds. Conventional methods for extracting polyphenols and carotenoids from horned melon peel are typically inefficient, environmentally harmful, or require significant time and energy. The potential of green cloud point extraction (CPE) or green surfactant-based extraction for recovering bioactives with different polarities from this kind of by-product has not been thoroughly investigated. Therefore, this study focused on optimizing CPE process parameters using a one-variable-at-a-time (OVAT) approach. Optimal CPE demonstrated superior yields compared to conventional, ultrasound, microwave, ultrasound-assisted CPE, and microwave-assisted CPE methods. Further, a Plackett–Burman design identified key factors influencing optimal CPE conditions, while artificial neural network (ANN) analysis assessed each input variable’s impact on outcomes. Maximum extraction efficiency for total phenolics (352.49 mg GAE/100 g), total carotenoids (16.59 mg β-carotene/100 g), and antioxidant activity (989.02 μmol TE/100 g) was achieved under conditions of: surfactant type = Tween 80, surfactant concentration = 2%; solid:liquid ratio = 1:100; pH = 6612; equilibration temperature = 35 °C; equilibration time = 60 min; salt type = NaCl; salt concentration = 16.4%; centrifugation speed = 7906× g ; centrifugation time = 13.358 min; and No. of CPE steps = Step 1. This comprehensive approach aimed to enhance the understanding and optimization of CPE for maximizing the recovery of bioactives from the horned melon peel, addressing the inefficiencies of traditional extraction methods. Full article

(This article belongs to the Special Issue Green Extraction Methods: Unlocking Bioactive Potential for Natural Food Products and Functional Foods)

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13 pages, 6403 KiB

Open AccessArticle

Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process

by Depeng Sun, Baide Mu, Yujia Liu, Changcheng Zhao, Hongmei Li, Juan Wang, Tingyu Li, Guanhao Li and Chunxiang Piao

Foods 2024, 13(18), 2879; https://doi.org/10.3390/foods13182879 - 11 Sep 2024

Abstract

Dry-aging is a postmortem process that can substantially enhance the texture and flavour of beef. This study entailed suspending Yanbian cattle M. gluteus medius in the aging cabinet, maintained at a temperature of 2–4 °C and a relative humidity of 85 ± 5% [...] Read more.

Dry-aging is a postmortem process that can substantially enhance the texture and flavour of beef. This study entailed suspending Yanbian cattle M. gluteus medius in the aging cabinet, maintained at a temperature of 2–4 °C and a relative humidity of 85 ± 5% for 35 days. Throughout this period, samples were systematically collected every 7 days. The widely targeted metabolomic analysis has been used in this investigation to analyse the dynamic changes in Yanbian cattle metabolites during dry-aging. A total of 883 metabolites were identified, with amino acids and their metabolites representing the largest proportion. Multivariate statistical analysis showed that 373 metabolites were identified as differential metabolites that changed significantly during the dry-aging process, including metabolites of amino acids, glycerophospholipids, and nucleotides and their metabolites. Additionally, 308 metabolites exhibited various increasing trends with time in dry-aging. The analysis of KEGG pathway analysis showed that ABC transporters, glycerophospholipid, and arachidonic acid metabolism are the most important metabolic pathways during dry-aging. These findings can guide technological developments in the meat processing sector and provide valuable insights into the metabolic traits and pathways of Yanbian cattle during the dry-aging process. Full article

(This article belongs to the Section Foodomics)

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17 pages, 2648 KiB

Open AccessArticle

Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses

by Miriam Regina Canesin Takemura, Juliana Silva da Graça, Marianna Miranda Furtado, Marcella Camargo Marques, Anderson S. Sant’Ana, Mário Roberto Maróstica Junior, Lilian Regina Barros Mariutti, Bruno Geloneze and Cinthia Baú Betim Cazarin

Foods 2024, 13(18), 2878; https://doi.org/10.3390/foods13182878 - 11 Sep 2024

Abstract

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study [...] Read more.

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3–2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread’s shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology Volume II)

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13 pages, 4911 KiB

Open AccessArticle

Effect of Near-Freezing Storage Combined with High-Voltage Electric Fields on the Freshness of Large Yellow Croaker

by Hui Zhang, Qizhang Yang, Songyi Lin, Zhaobin Yan, Xuancheng Wu, Wenqiang Wei and Guibing Pang

Foods 2024, 13(18), 2877; https://doi.org/10.3390/foods13182877 - 11 Sep 2024

Abstract

Seafood is highly perishable after being caught, making effective preservation technology essential. A few studies have explored the mechanisms of near-freezing storage combined with high-voltage electric fields for seafood preservation. This study uses near-freezing storage at −1 °C in conjunction with three high-voltage [...] Read more.

Seafood is highly perishable after being caught, making effective preservation technology essential. A few studies have explored the mechanisms of near-freezing storage combined with high-voltage electric fields for seafood preservation. This study uses near-freezing storage at −1 °C in conjunction with three high-voltage electric fields (5 kV/m, 8 kV/m, and 16 kV/m) to store large yellow croakers for 21 days and assesses their quality through sensory evaluation, pH values, malondialdehyde, total volatile basic nitrogen, and total viable counts. The results indicate that high-voltage electric fields effectively inhibit endogenous enzyme activity and microbial growth while reducing lipid oxidation in large yellow croakers. The preservation effect is optimal at an electric field strength of 16 kV/m, extending their shelf life by 9 days. These findings offer valuable theoretical and data-driven insights for applying near-freezing storage and electric field preservation technology in cross-regional fish transportation. Full article

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

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