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
A Special Issue on “Food Perception and Preferences in the Context of Health and Sustainability”
Foods 2024, 13(9), 1394; https://doi.org/10.3390/foods13091394 (registering DOI) - 01 May 2024
Abstract
In a rapidly changing world with increasing environmental and health issues, it is necessary to steer research in an appropriate direction while keeping our health in mind [...]
Full article
(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)
Open AccessEditorial
Advances in Food Waste Biomass Transformation into High-Value Products
by
Umile Gianfranco Spizzirri and Donatella Restuccia
Foods 2024, 13(9), 1393; https://doi.org/10.3390/foods13091393 (registering DOI) - 01 May 2024
Abstract
In recent years, there has been a concerning surge in waste generation, with agri-food waste emerging as a significant issue across various stages of the food supply chain [...]
Full article
(This article belongs to the Special Issue Advances in Food Waste Biomass Transformation into High-Value Products)
Open AccessArticle
Appropriate Stubble Height Can Effectively Improve the Rice Quality of Ratoon Rice
by
Wenju Yang, Xu Mo, Yiming Zhang, Zihao Liu, Qingwen Tang, Jia Xu, Sujun Pan, Yue Wang, Guanghui Chen and Yajun Hu
Foods 2024, 13(9), 1392; https://doi.org/10.3390/foods13091392 (registering DOI) - 30 Apr 2024
Abstract
Ratoon rice, the cultivation of a second crop from the stubble after the main harvest, is recognized as an eco-friendly and resource-saving method for rice production. Here, a field experiment was carried out in the Yangtze River region to investigate the impact of
[...] Read more.
Ratoon rice, the cultivation of a second crop from the stubble after the main harvest, is recognized as an eco-friendly and resource-saving method for rice production. Here, a field experiment was carried out in the Yangtze River region to investigate the impact of varying stubble heights on the grain quality of ratoon rice, as well as to compare the grain quality between the main and ratoon season. This study, which focused on 12 commonly cultivated rice varieties, conducted a comprehensive analysis assessing milling characteristics, appearance, and cooking quality. The results show that ratoon rice crops exhibited a higher milled rice rate and head rice rate compared to the main rice crops. Conversely, chalky rice percentage, chalkiness degree, and amylose content were lower in ratoon rice crops. Principal component analysis grouped eight relevant quality indicators of rice quality which were concentrated into three categories, with amylose content identified as the key indicator of rice quality for distinguishing between different stubble heights. Random forest results reveal a robust and significant correlation between appearance quality index and amylose content. Subordinate function analysis indicated that a stubble height of 30 cm resulted in optimal rice quality, with Lingliangyou 211 exhibiting the highest quality and Xiangzao Xian 32 the lowest. Overall, our study suggests that ratoon rice crops generally outperform main rice crops in terms of quality, with the optimal measurement at a stubble height of 30 cm. This study holds substantial importance for selecting appropriate stubble heights for ratoon rice crops and enhancing overall rice quality.
Full article
(This article belongs to the Section Grain)
Open AccessReview
Climate Change and Mycotoxins Trends in Serbia and Croatia: A 15-Year Review
by
Jovana Kos, Bojana Radić, Tina Lešić, Mislav Anić, Pavle Jovanov, Bojana Šarić and Jelka Pleadin
Foods 2024, 13(9), 1391; https://doi.org/10.3390/foods13091391 - 30 Apr 2024
Abstract
This review examines the 15-year presence of mycotoxins in food from Serbia and Croatia to provide a comprehensive overview of trends. Encompassing the timeframe from 2009 to 2023, this study integrates data from both countries and investigates climate change patterns. The results from
[...] Read more.
This review examines the 15-year presence of mycotoxins in food from Serbia and Croatia to provide a comprehensive overview of trends. Encompassing the timeframe from 2009 to 2023, this study integrates data from both countries and investigates climate change patterns. The results from Serbia focus primarily on maize and milk and show a strong dependence of contamination on weather conditions. However, there is limited data on mycotoxins in cereals other than maize, as well as in other food categories. Conversely, Croatia has a broader spectrum of studies, with significant attention given to milk and maize, along with more research on other cereals, meat, and meat products compared to Serbia. Over the investigated 15-year period, both Serbia and Croatia have experienced notable shifts in climate, including fluctuations in temperature, precipitation, and humidity levels. These changes have significantly influenced agriculture, consequently affecting the occurrence of mycotoxins in various food products. The results summarized in this 15-year review indicate the urgent need for further research and action to address mycotoxin contamination in Serbian and Croatian food supply chains. This urgency is further emphasized by the changing climatic conditions and their potential to exacerbate public health and food safety risks associated with mycotoxins.
Full article
(This article belongs to the Section Food Toxicology)
►▼
Show Figures
Figure 1
Open AccessArticle
A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants
by
Roberta Tolve, Lucia Sportiello, Giada Rainero, Andrea Pelattieri, Marco Trezzi and Fabio Favati
Foods 2024, 13(9), 1390; https://doi.org/10.3390/foods13091390 - 30 Apr 2024
Abstract
Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods,
[...] Read more.
Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants.
Full article
(This article belongs to the Section Food Packaging and Preservation)
Open AccessArticle
Date Vinegar: First Isolation of Acetobacter and Formulation of a Starter Culture
by
Zahra S. Al-Kharousi, Zainab Al-Ramadhani, Fatma A. Al-Malki and Nasser Al-Habsi
Foods 2024, 13(9), 1389; https://doi.org/10.3390/foods13091389 - 30 Apr 2024
Abstract
There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic
[...] Read more.
There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic acid (<4%) compared to the standard acceptable levels. This study aimed to isolate non-Gluconobacter species from date vinegar produced by spontaneous fermentation and formulate starter cultures for quick and efficient production of date vinegar. In spontaneous fermentation date vinegar samples, the highest concentration of acetic acid was 10.42% on day 50. Acetobacter malorum (5 isolates), A. persici (3 isolates), and A. tropicalis (3 isolates) were identified based on 16S rRNA gene sequences for the first time in date vinegar. For date vinegar prepared with a starter culture of Acetobacter and yeast, the highest concentration of acetic acid was 4.67%. In conclusion, spontaneous fermentation resulted in the production of date vinegar with a high concentration of acetic acid, acceptable concentrations of ethanol and methanol, and the first isolation of three Acetobacter species. The formulated starter culture produced acceptable amounts of acetic acid and the time of fermentation was reduced 10 times (from 40 days to 4 days). This can provide the basis for producing a personalized or commercial product that ensures the production of good-quality date vinegar in an easier, faster, safer, and more efficient way from low-quality and surplus dates.
Full article
(This article belongs to the Special Issue Research on Microorganism in Fermented Vegetables and Fruits)
Open AccessArticle
Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage
by
Gorkem Ozulku
Foods 2024, 13(9), 1388; https://doi.org/10.3390/foods13091388 - 30 Apr 2024
Abstract
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh
[...] Read more.
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh WWB at any time with better quality. Also, it was aimed to investigate the effects of three types of sourdough (type I, II, and IV) on the final quality of WWB during frozen storage (−30 °C, 14 and 28 days). The tan δ of WWB with type I sourdough was highest at the end of the frozen storage. Freezable water content was lower on day 0 for WWB with type II and IV sourdough than other bread types. No significant effect of frozen storage was observed in bread types in terms of an α helix structure, except for WWB with type I sourdough. A lower hardness increment was shown in WWB with baker’s yeast and WWB with type II sourdough over 14 days of frozen storage when compared to other bread types. WWB with type I sourdough and WWB with type IV sourdough were differentiated from other bread samples in volatile compound (VC) analysis on frozen storage days 28 and 0, respectively. The frozen storage of WWB with baker’s yeast and WWB with type II sourdough caused no notable changes in the VCs profile. These results suggest that a less detrimental effect of frozen storage was observed in WWB with type II sourdough, indicating a more favorable choice for producing WWB with sourdough.
Full article
(This article belongs to the Special Issue The Effect of Processing Technologies on the Physicochemical and Sensory Properties of Foods)
►▼
Show Figures
Figure 1
Open AccessArticle
Combined Effect of an Active AgIon® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef
by
Dimitrios Komodromos, Daniel Sergelidis, Ioannis Amvrosiadis and Michael G. Kontominas
Foods 2024, 13(9), 1387; https://doi.org/10.3390/foods13091387 - 30 Apr 2024
Abstract
In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to
[...] Read more.
In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to 10 days of storage. The microbiological data indicated that the C and chitosan coating plus absorbent pad (CZ) treatments were the most efficient in reducing total viable counts (TVC) by 4.09 and 3.53 log cfu/g compared to the control W and Z treatments on day 4 of storage (p < 0.05). An analogous reduction in the counts of the other microbial groups monitored was recorded. pH values were ca. 5.7 for treatments W and Z and 5.45 for treatments C and CZ on day 4 of storage (p < 0.05). The total volatile basic nitrogen (TVB-N) values remained <20 mg/100 g for all treatments on day 4 and for treatments C and CZ on day 10 of storage. The total color difference values decreased (p < 0.05) during storage for treatments W and Z, but remained constant for treatments C and CZ. Based on sensory, microbiological and physico-chemical data, beef shelf life was ca ^# + 3 days for samples W and Z and at least 10 + 3 days for samples C and CZ. Between the two antimicrobial treatments, chitosan was considerably more effective than the AgIon® antimicrobial absorbent pad, which showed practically no antimicrobial activity in direct contact with beef meat.
Full article
(This article belongs to the Section Food Packaging and Preservation)
►▼
Show Figures
Figure 1
Open AccessArticle
Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains
by
Li-Hao Wang, Wen-Hui Qu, Ya-Nan Xu, Song-Gang Xia, Qian-Qian Xue, Xiao-Ming Jiang, Hong-Ying Liu, Chang-Hu Xue and Yun-Qi Wen
Foods 2024, 13(9), 1386; https://doi.org/10.3390/foods13091386 - 30 Apr 2024
Abstract
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji
[...] Read more.
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms including Corynebacterium glutamicum, Corynebacterium ammoniagenes, and Lactiplantibacillus plantarum for secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated with C. glutamicum accumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. The C. ammoniagenes group and L. plantarum group were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7% w/v NaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.
Full article
(This article belongs to the Section Food Microbiology)
►▼
Show Figures
Figure 1
Open AccessArticle
New Surface Modification of Hydrophilic Polyvinyl Alcohol via Predrying and Electrospinning of Hydrophobic Polycaprolactone Nanofibers
by
Kihyeon Ahn, Kitae Park, Kambiz Sadeghi and Jongchul Seo
Foods 2024, 13(9), 1385; https://doi.org/10.3390/foods13091385 - 30 Apr 2024
Abstract
Despite the excellent oxygen barrier and biodegradability of polyvinyl alcohol (PVA), its poor physical properties owing to its inherent hydrophilicity limit its application. In this paper, we report a novel surface modification technique for PVA films, involving the control of the predrying conditions
[...] Read more.
Despite the excellent oxygen barrier and biodegradability of polyvinyl alcohol (PVA), its poor physical properties owing to its inherent hydrophilicity limit its application. In this paper, we report a novel surface modification technique for PVA films, involving the control of the predrying conditions (i.e., amount of residual solvent) of the coated PVA film and adjusting the electrospinning process of hydrophobic polycaprolactone (PCL) nanofibers onto the PVA films. The residual solvent of the coated PVA film was varied by changing the predrying time. A shorter predrying time increased the residual solvent content significantly (p < 0.05) and the flexibility of the coated PVA film. Moreover, scanning electron microscopy depicted the improved physical binding of hydrophobic PCL nanofibers to the hydrophilic PVA surface with increased penetration depth to the PVA film with shorter drying times. The PVA/PCL composite films with different predrying times and electrospun PCL nanofibers exhibited an apparent increase in the contact angle from 8.3° to 95.1°. The tensile strength of the pure PVA film increased significantly (p < 0.05) from 7.5 MPa to 77.4 MPa and its oxygen permeability decreased from 5.5 to 1.9 cc/m2·day. Therefore, our newly developed technique is cost-effective for modifying the surface and physical properties of hydrophilic polymers, broadening their industrial applications.
Full article
(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)
►▼
Show Figures
Figure 1
Open AccessArticle
Application of the Surface Regression Technique for Enhancing the Input Factors and Responses for Processing Coconut Oil under Vertical Compression
by
Abraham Kabutey, Oldřich Dajbych, Aleš Sedláček, Čestmír Mizera and David Herák
Foods 2024, 13(9), 1384; https://doi.org/10.3390/foods13091384 - 30 Apr 2024
Abstract
This study optimized the input processing factors, namely compression force, pressing speed, heating temperature, and heating time, for extracting oil from desiccated coconut medium using a vertical compression process by applying a maximum load of 100 kN. The samples’ pressing height of 100
[...] Read more.
This study optimized the input processing factors, namely compression force, pressing speed, heating temperature, and heating time, for extracting oil from desiccated coconut medium using a vertical compression process by applying a maximum load of 100 kN. The samples’ pressing height of 100 mm was measured using a vessel chamber of diameter 60 mm with a plunger. The Box–Behnken design was used to generate the factors’ combinations of 27 experimental runs with each input factor set at three levels. The response surface regression technique was used to determine the optimum input factors of the calculated responses: oil yield (%), oil expression efficiency (%), and energy (J). The optimum factors’ levels were the compression force 65 kN, pressing speed 5 mm min−1, heating temperature 80 °C, and heating time 52.5 min. The predicted values of the responses were 48.48%, 78.35%, and 749.58 J. These values were validated based on additional experiments producing 48.18 ± 0.45%, 77.86 ± 0.72%, and 731.36 ± 8.04 J. The percentage error values between the experimental and the predicted values ranged from 0.82 ± 0.65 to 2.43 ± 1.07%, confirming the suitability of the established regression models for estimating the responses.
Full article
(This article belongs to the Section Food Engineering and Technology)
►▼
Show Figures
Graphical abstract
Open AccessArticle
The Influence of Sodium Hexametaphosphate Chain Length on the Physicochemical Properties of High-Milk Protein Dispersions
by
Baheeja J. Zaitoun and Jayendra K. Amamcharla
Foods 2024, 13(9), 1383; https://doi.org/10.3390/foods13091383 - 30 Apr 2024
Abstract
Protein–protein and protein–mineral interactions can result in defects, such as sedimentation and age gelation, during the storage of high-protein beverages. It is well known that age gelation can be delayed by adding cyclic polyphosphates such as sodium hexametaphosphate (SHMP). This study aims to
[...] Read more.
Protein–protein and protein–mineral interactions can result in defects, such as sedimentation and age gelation, during the storage of high-protein beverages. It is well known that age gelation can be delayed by adding cyclic polyphosphates such as sodium hexametaphosphate (SHMP). This study aims to assess the influence of different phosphate chain lengths of SHMP on the physicochemical properties of high-protein dispersions. The effect of adding different SHMP concentrations at 0%, 0.15%, and 0.25% (w/w) before and after heating of 6%, 8%, and 10% (w/w) milk protein concentrate dispersions was studied. The phosphate chain lengths of SHMPs used in this study were 16.47, 13.31, and 9.88, and they were classified as long-, medium-, and short-chain SHMPs, respectively. Apparent viscosity, particle size, heat coagulation time (HCT), color, and turbidity were evaluated. It was observed that the addition of SHMP (0.15% and 0.25%) increased the apparent viscosity of MPC dispersions. However, the chain length and the concentration of the added SHMP had no significant (p > 0.05) effect on the apparent viscosity after heating the dispersions. The HCT of a dispersion containing 6%, 8%, and 10% protein with no SHMP added was 15.28, 15.61, and 11.35 min, respectively. The addition of SHMP at both levels (0.15% and 0.25%) significantly increased the HCT. Protein dispersions (6%, 8%, and 10%) containing 0.25% short-chain SHMP had the highest HCT at 19.29, 19.61, and 16.09 min, respectively. Therefore, the chain length and concentration of added SHMP significantly affected the HCT of unheated protein dispersion (p < 0.05).
Full article
(This article belongs to the Special Issue Modifications and Interactions of Milk Proteins in Different Processes and Products)
Open AccessArticle
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread
by
Tiziana Di Renzo, Maria Carmela Trivisonno, Stefania Nazzaro, Anna Reale and Maria Cristina Messia
Foods 2024, 13(9), 1382; https://doi.org/10.3390/foods13091382 - 30 Apr 2024
Abstract
The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3%
[...] Read more.
The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.
Full article
(This article belongs to the Special Issue Process Optimization and Quality Improvement of Fermented Foods and Beverages)
►▼
Show Figures
Graphical abstract
Open AccessArticle
Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance
by
Vladimir S. Kurćubić, Steva Lević, Vlada Pavlović, Ružica Mihailović, Aleksandra Nikolić, Mirjana Lukić, Jelena Jovanović, Bojana Danilović, Mira Milinković, Fatih Oz, Volker Heinz and Igor Tomasevic
Foods 2024, 13(9), 1381; https://doi.org/10.3390/foods13091381 - 30 Apr 2024
Abstract
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased
[...] Read more.
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical–chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim “reduced amount of Na”. A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.
Full article
(This article belongs to the Special Issue Salt Reducing Strategies in Food Production)
►▼
Show Figures
Figure 1
Open AccessArticle
Profiling the Gut Microbiota in Obese Children with Formula Feeding in Early Life and Selecting Strains against Obesity
by
Cong Liang and Lan-Wei Zhang
Foods 2024, 13(9), 1379; https://doi.org/10.3390/foods13091379 - 30 Apr 2024
Abstract
Formula feeding, obesity and the gut microbiota are closely related. The present investigation explored the profiles of the intestinal microbiota in obese children over 5 years old with formula feeding in early life. We identified functional bacteria with anti-obesity potential through in vitro
[...] Read more.
Formula feeding, obesity and the gut microbiota are closely related. The present investigation explored the profiles of the intestinal microbiota in obese children over 5 years old with formula feeding in early life. We identified functional bacteria with anti-obesity potential through in vitro and in vivo experiments, elucidating their mechanisms. The results indicated that, in the group of children over 5 years old who were fed formula in early life, obese children exhibited distinct gut microbiota, which were characterized by diminished species diversity and reduced Bifidobacterium levels compared to normal-weight children. As a result, Lactobacillus acidophilus H-68 (H-68) was isolated from the feces of the N-FF group and recognized as a promising candidate. H-68 demonstrated the ability to stimulate cholecystokinin (CCK) secretion in STC-1 cells and produce bile salt hydrolase. In vivo, H-68 promoted CCK secretion, suppressing food intake, and regulated bile acid enterohepatic circulation, leading to increased deoxycholic acid and lithocholic acid levels in the ileum and liver. This regulation effectively inhibited the diet-induced body weight and body fat gain, along with the liver fat deposition. In conclusion, H-68 was recognized for its prospective anti-obesity impact, signifying an auspicious pathway for forthcoming interventions targeted at averting pediatric obesity in formula-fed children.
Full article
(This article belongs to the Special Issue Health Benefits of Probiotics and Prebiotics in Functional Foods)
►▼
Show Figures
Figure 1
Open AccessArticle
Establishment of a Simple, Sensitive, and Specific Salmonella Detection Method Based on Recombinase-Aided Amplification Combined with dsDNA-Specific Nucleases
by
Changyu Zhou, Yu Zhao, Boyan Guo, Ming Yang, Qiang Xu, Changwei Lei and Hongning Wang
Foods 2024, 13(9), 1380; https://doi.org/10.3390/foods13091380 - 29 Apr 2024
Abstract
Salmonella is a common foodborne pathogen that can cause food poisoning, posing a serious threat to human health. Therefore, quickly, sensitively, and accurately detecting Salmonella is crucial to ensuring food safety. For the Salmonella hilA gene, we designed Recombinase-aided amplification (RAA) primers and dsDNA-specific
[...] Read more.
Salmonella is a common foodborne pathogen that can cause food poisoning, posing a serious threat to human health. Therefore, quickly, sensitively, and accurately detecting Salmonella is crucial to ensuring food safety. For the Salmonella hilA gene, we designed Recombinase-aided amplification (RAA) primers and dsDNA-specific nuclease (DNase) probes. The ideal primer and probe combination was found when conditions were optimized. Under UV light, a visual Salmonella detection technique (RAA-dsDNase) was developed. Additionally, the RAA-dsDNase was modified to further reduce pollution hazards and simplify operations. One-pot RAA-dsDNase-UV or one-pot RAA-dsDNase-LFD was developed as a Salmonella detection method, using UV or a lateral flow dipstick (LFD) for result observation. Among them, one-pot RAA-dsDNase and one-pot RAA-dsDNase-LFD had detection times of 50 min and 60 min, respectively, for detecting Salmonella genomic DNA. One-pot RAA-dsDNase-UV had a detection limit of 101 copies/μL and 101 CFU/mL, while one-pot RAA-dsDNase-LFD had a sensitivity of 102 copies/μL and 102 CFU/mL. One-pot RAA-dsDNase-UV and one-pot RAA-dsDNase-LFD assays may identify 17 specific Salmonella serovars witho ut causing a cross-reaction with the remaining 8 bacteria, which include E. coli. Furthermore, Salmonella in tissue and milk samples has been reliably detected using both approaches. Overall, the detection method developed in this study can quickly, sensitively, and accurately detect Salmonella, and it is expected to become an important detection tool for the prevention and control of Salmonella in the future.
Full article
(This article belongs to the Section Food Microbiology)
►▼
Show Figures
Figure 1
Open AccessArticle
Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity
by
Suleivys M. Nuñez, Pedro Valencia, Tamara Solís, Silvana Valdivia, Constanza Cárdenas, Fanny Guzman, Marlene Pinto and Sergio Almonacid
Foods 2024, 13(9), 1378; https://doi.org/10.3390/foods13091378 - 29 Apr 2024
Abstract
The meat industry uses phosphates to improve the water-holding capacity (WHC) of meat products, although excess phosphates can be harmful to human health. In this sense, protein hydrolysates offer an alternative with scientific evidence of improved WHCs. Salmon frames, a byproduct rich in
[...] Read more.
The meat industry uses phosphates to improve the water-holding capacity (WHC) of meat products, although excess phosphates can be harmful to human health. In this sense, protein hydrolysates offer an alternative with scientific evidence of improved WHCs. Salmon frames, a byproduct rich in protein, must be processed for recovery. Enzymatic technology allows these proteins to be extracted from muscle, and the sequential batch strategy significantly increases protein nitrogen extraction. This study focused on evaluating the WHC of protein hydrolysates from salmon frames obtained through double- and triple-sequential batches compared to conventional hydrolysis. Hydrolysis was carried out for 3 h at 55 °C with 13 mAU of subtilisin per gram of salmon frames. The WHC of each hydrolysate was measured as the cooking loss using concentrations that varied from 0 to 5% (w/w) in the meat matrix. Compared with those obtained through conventional hydrolysis, the hydrolysates obtained through the strategy of double- and triple-sequence batches demonstrated a 55% and 51% reduction in cooking loss, respectively, when they were applied from 1% by weight in the meat matrix. It is essential to highlight that all hydrolysates had a significantly lower cooking loss (p ≤ 0.05) than that of the positive control (sodium tripolyphosphate [STPP]) at its maximum allowable limit when applied at a concentration of 5% in the meat matrix. These results suggest that the sequential batch strategy represents a promising alternative for further improving the WHC of hydrolysates compared to conventional hydrolysis. It may serve as a viable substitute for polyphosphates.
Full article
(This article belongs to the Section Food Biotechnology)
►▼
Show Figures
Figure 1
Open AccessArticle
Effects of Different Varieties on Physicochemical Properties, Browning Characteristics, and Quality Attributes of Mume fructus (Wumei)
by
Lei Gao, Hui Zhang, Hui Wang, Tao Wang, Aichao Li, Hongmei Xiao, Yihao Liu and Zhian Zheng
Foods 2024, 13(9), 1377; https://doi.org/10.3390/foods13091377 - 29 Apr 2024
Abstract
The dried Mume fructus (MF) is a special food and herbal medicine with a long history of processing and application. The browning index (BI) of Prunus mume (PM) is pivotal in determining the medicinal value and edible quality of MF. Exploring
[...] Read more.
The dried Mume fructus (MF) is a special food and herbal medicine with a long history of processing and application. The browning index (BI) of Prunus mume (PM) is pivotal in determining the medicinal value and edible quality of MF. Exploring the BI of PM holds significant importance for both the selection of PM varieties and understanding the formation mechanism of high-quality MF. This study systematically analyzed the physicochemical properties, BI, and quality indicators of four PM varieties (Qingzhu Mei, Yesheng Mei, Nangao Mei, and Zhaoshui Mei) after processing into MF. The results showed significant differences in eight physicochemical indicators among the four PM varieties (p < 0.05). Notably, Qingzhu Mei exhibited the highest titratable acid content, Nangao Mei had the most prominent soluble solid and soluble sugar content, and Zhaoshui Mei showed outstanding performance in reducing sugar, soluble protein, and free amino acids. Regarding drying characteristics, Yesheng Mei and Nangao Mei required a shorter drying time. In terms of BI, Nangao Mei exhibited the greatest degree of browning and its color appearance was darker. When considering quality evaluation, Nangao Mei excelled in rehydration ability and extract content, while Zhaoshui Mei demonstrated outstanding levels of total phenols, total flavonoids, and total antioxidant capacity. Overall, the evaluation suggested that the Nangao Mei variety was more suitable for MF processing. These research results provide a valuable theoretical foundation for understanding the BI of PM varieties and serve as a reference for the selection of PM varieties as raw materials for processing MF.
Full article
(This article belongs to the Special Issue Application of Various Drying Technologies in Food Industry)
►▼
Show Figures
Figure 1
Open AccessArticle
Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy
by
Han Wang and David W. Jeffery
Foods 2024, 13(9), 1376; https://doi.org/10.3390/foods13091376 - 29 Apr 2024
Abstract
With a view to maintaining the reputation of wine-producing regions among consumers, minimising economic losses caused by wine fraud, and achieving the purpose of data-driven terroir classification, the use of an absorbance–transmission and fluorescence excitation–emission matrix (A-TEEM) technique has shown great potential based
[...] Read more.
With a view to maintaining the reputation of wine-producing regions among consumers, minimising economic losses caused by wine fraud, and achieving the purpose of data-driven terroir classification, the use of an absorbance–transmission and fluorescence excitation–emission matrix (A-TEEM) technique has shown great potential based on the molecular fingerprinting of a sample. The effects of changes in wine composition due to ageing and the stability of A-TEEM models over time had not been addressed, however, and the classification of wine blends required investigation. Thus, A-TEEM data were combined with an extreme gradient boosting discriminant analysis (XGBDA) algorithm to build classification models based on a range of Shiraz research wines (n = 217) from five Barossa Valley sub-regions over four vintages that had aged in bottle for several years. This spectral fingerprinting and machine learning approach revealed a 100% class prediction accuracy based on cross-validation (CV) model results for vintage year and 98.8% for unknown sample prediction accuracy when splitting the wine samples into training and test sets to obtain the classification models. The modelling and prediction of sub-regional production area showed a class CV prediction accuracy of 99.5% and an unknown sample prediction accuracy of 93.8% when modelling with the split dataset. Inputting a sub-set of the current A-TEEM data into the models generated previously for these Barossa sub-region wines yielded a 100% accurate prediction of vintage year for 2018–2020 wines, 92% accuracy for sub-region for 2018 wines, and 91% accuracy for sub-region using 2021 wine spectral data that were not included in the original modelling. Satisfactory results were also obtained from the modelling and prediction of blended samples for the vintages and sub-regions, which is of significance when considering the practice of wine blending.
Full article
(This article belongs to the Special Issue Advances in Chromatographic and Spectral Methods Combined with Chemometrics in Food Analysis)
►▼
Show Figures
Graphical abstract
Open AccessArticle
Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients
by
Caroliny M. Araújo, Thatyane Mariano R. de Albuquerque, Karoliny B. Sampaio, Jordana N. de Oliveira, Jaielison Yandro P. da Silva, Marcos dos S. Lima, Yuri M. do Nascimento, Evandro F. da Silva, Marcelo S. da Silva, Josean F. Tavares, Evandro L. de Souza and Maria Elieidy G. de Oliveira
Foods 2024, 13(9), 1375; https://doi.org/10.3390/foods13091375 - 29 Apr 2024
Abstract
This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested
[...] Read more.
This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested fermented fruit co-products increased the relative abundance of beneficial bacterial groups while overall decreasing or maintaining the relative abundance of non-beneficial bacterial groups, suggesting selective stimulatory effects on beneficial bacterial intestinal populations. The fermented co-products stimulated microbial metabolic activity due to decreased pH, sugar consumption, short-chain fatty acid production, phenolic compound and metabolic profile alteration, and high antioxidant capacity during fecal fermentation. Acerola and guava co-products have high nutritional value and bioactive compounds whose fermentation with probiotics improves their potential functionalities. The results show that fermented fruit co-products could induce beneficial changes in the relative abundance of several bacterial groups as well as in the metabolic activity of the human intestinal microbiota. These results highlight their potential as novel and circular candidates for use as synbiotic ingredients.
Full article
(This article belongs to the Special Issue Circular Economy Approach to Produce Sustainable and Healthy Foods)
►▼
Show Figures
Figure 1
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
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
Chemistry, Foods, IJMS, Molecules, Separations
Recent Trends and Advances in Food Authentication and Traceability
Topic Editors: Michael Kontominas, Anastasia BadekaDeadline: 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
Topic in
Agriculture, Animals, Foods, Nutrients, World
The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger
Topic Editors: Petru Alexandru Vlaicu, Arabela Elena Untea, Teodora PopovaDeadline: 12 August 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
Food Proteins and Bioactive Peptides: Novel Sources, Characteristic and Application
Guest Editors: Thao Le, Hilton DeethDeadline: 10 May 2024
Special Issue in
Foods
Modeling of Food Systems and Design of Experiments
Guest Editor: Marcello FidaleoDeadline: 20 May 2024
Special Issue in
Foods
Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods
Guest Editor: Gengjun ChenDeadline: 30 May 2024
Special Issue in
Foods
Mediterranean Diet: Promoting Health and Sustainability
Guest Editors: Nikolaos K. Andrikopoulos, Andriana KalioraDeadline: 10 June 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