Maria Brígida Fonseca Galvão, Thayza Christina Montenegro Stamford, Flávia Alexsandra Belarmino Rolim de Melo, Gerlane Souza de Lima, Carlos Eduardo Vasconcelos de Oliveira, Ingrid Luana Nicácio de Oliveira, Rita de Cássia de Araújo Bidô, Maria Manuela Estevez Pintado, Maria Elieidy Gomes de Oliveira, Tania Lucia Montenegro Stamford
Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.
{"title":"Development of Edible Coatings Based on Pineapple Peel (Ananas Comosus L.) and Yam Starch (Dioscorea alata) for Application in Acerola (Malpighia emarginata DC)","authors":"Maria Brígida Fonseca Galvão, Thayza Christina Montenegro Stamford, Flávia Alexsandra Belarmino Rolim de Melo, Gerlane Souza de Lima, Carlos Eduardo Vasconcelos de Oliveira, Ingrid Luana Nicácio de Oliveira, Rita de Cássia de Araújo Bidô, Maria Manuela Estevez Pintado, Maria Elieidy Gomes de Oliveira, Tania Lucia Montenegro Stamford","doi":"10.3390/foods13182873","DOIUrl":"https://doi.org/10.3390/foods13182873","url":null,"abstract":"Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fani Th Mantzouridou, Elpida Sferopoulou, Panagiota Thanou
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.
{"title":"Uncovering the Hidden Potential of Phytoene Production by the Fungus Blakeslea trispora","authors":"Fani Th Mantzouridou, Elpida Sferopoulou, Panagiota Thanou","doi":"10.3390/foods13182882","DOIUrl":"https://doi.org/10.3390/foods13182882","url":null,"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 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.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yue Zhou, Yuanyuan Jiang, Xiangyu Chen, Hongchen Long, Mao Zhang, Zili Tang, Yufang He, Lei Zhang, Tao Le
The ratiometric fluorescent probe UiO-OH@Tb, a zirconium-based MOF functionalized with Tb3+, was synthesized using a hydrothermal method. This probe employs the fluorescence resonance energy transfer (FRET) mechanism between Tb3+ and malachite green (MG) for the double-inverse signal ratiometric fluorescence detection of MG. The probe’s color shifts from lime green to blue with an increasing concentration of MG. In contrast, the monometallic MOFs’ (UiO-OH) probe shows only blue fluorescence quenching due to the inner filter effect (IFE) after interacting with MG. Additionally, the composite fluorescent probe (UiO-OH@Tb) exhibits superior sensitivity, with a detection limit (LOD) of 0.19 μM, which is significantly lower than that of the monometallic MOFs (25 μM). Moreover, the content of MG can be detected on-site (LOD = 0.94 μM) using the RGB function of smartphones. Hence, the UiO-OH@Tb probe is proven to be an ideal material for MG detection, demonstrating significant practical value in real-world applications.
{"title":"Enhanced Sensitivity and Accuracy of Tb3+-Functionalized Zirconium-Based Bimetallic MOF for Visual Detection of Malachite Green in Fish","authors":"Yue Zhou, Yuanyuan Jiang, Xiangyu Chen, Hongchen Long, Mao Zhang, Zili Tang, Yufang He, Lei Zhang, Tao Le","doi":"10.3390/foods13172855","DOIUrl":"https://doi.org/10.3390/foods13172855","url":null,"abstract":"The ratiometric fluorescent probe UiO-OH@Tb, a zirconium-based MOF functionalized with Tb3+, was synthesized using a hydrothermal method. This probe employs the fluorescence resonance energy transfer (FRET) mechanism between Tb3+ and malachite green (MG) for the double-inverse signal ratiometric fluorescence detection of MG. The probe’s color shifts from lime green to blue with an increasing concentration of MG. In contrast, the monometallic MOFs’ (UiO-OH) probe shows only blue fluorescence quenching due to the inner filter effect (IFE) after interacting with MG. Additionally, the composite fluorescent probe (UiO-OH@Tb) exhibits superior sensitivity, with a detection limit (LOD) of 0.19 μM, which is significantly lower than that of the monometallic MOFs (25 μM). Moreover, the content of MG can be detected on-site (LOD = 0.94 μM) using the RGB function of smartphones. Hence, the UiO-OH@Tb probe is proven to be an ideal material for MG detection, demonstrating significant practical value in real-world applications.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chengye Huang, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, Ning Li
The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results showed that, compared to unfermented controls, the tannins, phytic acid, and trypsin inhibitor levels were significantly reduced, whereas the phytochemical (TPC, TFC, and gallic acid) and soluble dietary fiber were increased in sourdough. Meanwhile, more outstanding changes were obtained in sourdough following a mixed-strain than single-strain fermentation, which might be associated with its corresponding β-glucosidase, feruloyl esterase, and phytase activities. An increased specific volume, reduced crumb firmness, and greater sensory evaluation of bread was achieved after mixed-strain fermentation. Moreover, diets containing sourdough, especially those prepared with mixed-strain-fermented red bean with wheat bran, significantly decreased serum pro-inflammatory cytokines levels, and improved the lipid profile, HDL/LDL ratio, glucose tolerance, and insulin sensitivity of mice. Moreover, gut microbiota diversity increased towards beneficial genera (e.g., Bifidobacterium), accompanied with a greater increase in short-chain fatty acid production in mice fed on sourdough-based bread diets compared to their controls and white bread. In conclusion, mixed-strain fermentation’s synergistic effect on high fiber-legume substrate improved the baking, sensory quality, and prebiotic effect of bread, leading to potential health benefits in mice.
{"title":"The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model","authors":"Chengye Huang, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, Ning Li","doi":"10.3390/foods13172856","DOIUrl":"https://doi.org/10.3390/foods13172856","url":null,"abstract":"The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results showed that, compared to unfermented controls, the tannins, phytic acid, and trypsin inhibitor levels were significantly reduced, whereas the phytochemical (TPC, TFC, and gallic acid) and soluble dietary fiber were increased in sourdough. Meanwhile, more outstanding changes were obtained in sourdough following a mixed-strain than single-strain fermentation, which might be associated with its corresponding β-glucosidase, feruloyl esterase, and phytase activities. An increased specific volume, reduced crumb firmness, and greater sensory evaluation of bread was achieved after mixed-strain fermentation. Moreover, diets containing sourdough, especially those prepared with mixed-strain-fermented red bean with wheat bran, significantly decreased serum pro-inflammatory cytokines levels, and improved the lipid profile, HDL/LDL ratio, glucose tolerance, and insulin sensitivity of mice. Moreover, gut microbiota diversity increased towards beneficial genera (e.g., Bifidobacterium), accompanied with a greater increase in short-chain fatty acid production in mice fed on sourdough-based bread diets compared to their controls and white bread. In conclusion, mixed-strain fermentation’s synergistic effect on high fiber-legume substrate improved the baking, sensory quality, and prebiotic effect of bread, leading to potential health benefits in mice.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hongbo Li, Dapeng Jiang, Wanjing Dong, Jin Cheng, Xihai Zhang
Due to its advantages such as speed and noninvasive nature, near-infrared spectroscopy (NIRS) technology has been widely used in detecting the nutritional content of nut food. This study aims to address the problem of offline quantitative analysis models producing unsatisfactory results for different batches of samples due to complex and unquantifiable factors such as storage conditions and origin differences of Korean pine nuts. Based on the offline model, an online learning model was proposed using recursive partial least squares (RPLS) regression with online multiplicative scatter correction (OMSC) preprocessing. This approach enables online updates of the original detection model using a small amount of sample data, thereby improving its generalization ability. The OMSC algorithm reduces the prediction error caused by the inability to perform effective scatter correction on the updated dataset. The uninformative variable elimination (UVE) algorithm appropriately increases the number of selected feature bands during the model updating process to expand the range of potentially relevant features. The final model is iteratively obtained by combining new sample feature data with RPLS. The results show that, after OMSC preprocessing, with the number of features increased to 100, the new online model’s R2 value for the prediction set is 0.8945. The root mean square error of prediction (RMSEP) is 3.5964, significantly outperforming the offline model, which yields values of 0.4525 and 24.6543, respectively. This indicates that the online model has dynamic and sustainable characteristics that closely approximate practical detection, and it provides technical references and methodologies for the design and development of detection systems. It also offers an environmentally friendly tool for rapid on-site analysis for nut food regulatory agencies and production enterprises.
{"title":"Towards Sustainable and Dynamic Modeling Analysis in Korean Pine Nuts: An Online Learning Approach with NIRS","authors":"Hongbo Li, Dapeng Jiang, Wanjing Dong, Jin Cheng, Xihai Zhang","doi":"10.3390/foods13172857","DOIUrl":"https://doi.org/10.3390/foods13172857","url":null,"abstract":"Due to its advantages such as speed and noninvasive nature, near-infrared spectroscopy (NIRS) technology has been widely used in detecting the nutritional content of nut food. This study aims to address the problem of offline quantitative analysis models producing unsatisfactory results for different batches of samples due to complex and unquantifiable factors such as storage conditions and origin differences of Korean pine nuts. Based on the offline model, an online learning model was proposed using recursive partial least squares (RPLS) regression with online multiplicative scatter correction (OMSC) preprocessing. This approach enables online updates of the original detection model using a small amount of sample data, thereby improving its generalization ability. The OMSC algorithm reduces the prediction error caused by the inability to perform effective scatter correction on the updated dataset. The uninformative variable elimination (UVE) algorithm appropriately increases the number of selected feature bands during the model updating process to expand the range of potentially relevant features. The final model is iteratively obtained by combining new sample feature data with RPLS. The results show that, after OMSC preprocessing, with the number of features increased to 100, the new online model’s R2 value for the prediction set is 0.8945. The root mean square error of prediction (RMSEP) is 3.5964, significantly outperforming the offline model, which yields values of 0.4525 and 24.6543, respectively. This indicates that the online model has dynamic and sustainable characteristics that closely approximate practical detection, and it provides technical references and methodologies for the design and development of detection systems. It also offers an environmentally friendly tool for rapid on-site analysis for nut food regulatory agencies and production enterprises.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Iwona Szymanska, Aleksandra Matys, Katarzyna Rybak, Magdalena Karwacka, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Fresh meat has a limited shelf life and is prone to spoilage. Drying serves as a common method for food preservation. Non-thermal techniques such as ultrasound treatment (US) can positively affect the drying processes and alter the final product. The study aimed to evaluate the impact of US pre-treatment on the hot air (HA) and freeze-drying (FD) of chicken breast meat and the quality of the dried products. US pre-treatment had a varied impact depending on the drying method used. The contact US method extended the HA drying time (about 50%) but improved water removal during FD (about 30%) compared to the untreated samples. Both methods resulted in low water content (<8.3%) and low water activity (<0.44). While rehydration properties (RR) and hygroscopicity (H) were not significantly affected by US pre-treatment in HA drying (about 1.35% and about 1.1, respectively), FD noticed differences due to shrinkage and porosity variations (RR: 2.4–3.2%, H: 1.19–1.25). The HA-dried samples exhibited notably greater tissue shrinkage and a darker surface color than the FD meat. Ultrasonic processing holds substantial potential in creating dried meat products with tailored characteristics. Hence, meticulous consideration of processing methods and parameters is of utmost importance.
鲜肉的保质期有限，容易变质。干燥是保存食品的常用方法。超声波处理（US）等非热处理技术可对干燥过程产生积极影响，并改变最终产品。这项研究旨在评估 US 预处理对鸡胸肉热风（HA）和冷冻干燥（FD）的影响以及干燥产品的质量。根据所使用的干燥方法，US 预处理会产生不同的影响。与未经处理的样品相比，接触式 US 方法延长了 HA 干燥时间（约 50%），但提高了冻干过程中的水分去除率（约 30%）。这两种方法都会导致低含水量（<8.3%）和低水活性（<0.44）。在 HA 干燥过程中，US 预处理对再水化特性（RR）和吸湿性（H）的影响不大（分别约为 1.35% 和 1.1），而 FD 则因收缩率和孔隙率的变化而出现差异（RR：2.4-3.2%，H：1.19-1.25）。与冻干肉相比，HA 干燥样品的组织收缩率明显更高，表面颜色更深。超声波加工在制作具有定制特性的肉干产品方面具有巨大潜力。因此，仔细考虑加工方法和参数至关重要。
{"title":"Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast—A Comparative Study of Convective and Freeze-Drying Methods","authors":"Iwona Szymanska, Aleksandra Matys, Katarzyna Rybak, Magdalena Karwacka, Dorota Witrowa-Rajchert, Malgorzata Nowacka","doi":"10.3390/foods13172850","DOIUrl":"https://doi.org/10.3390/foods13172850","url":null,"abstract":"Fresh meat has a limited shelf life and is prone to spoilage. Drying serves as a common method for food preservation. Non-thermal techniques such as ultrasound treatment (US) can positively affect the drying processes and alter the final product. The study aimed to evaluate the impact of US pre-treatment on the hot air (HA) and freeze-drying (FD) of chicken breast meat and the quality of the dried products. US pre-treatment had a varied impact depending on the drying method used. The contact US method extended the HA drying time (about 50%) but improved water removal during FD (about 30%) compared to the untreated samples. Both methods resulted in low water content (<8.3%) and low water activity (<0.44). While rehydration properties (RR) and hygroscopicity (H) were not significantly affected by US pre-treatment in HA drying (about 1.35% and about 1.1, respectively), FD noticed differences due to shrinkage and porosity variations (RR: 2.4–3.2%, H: 1.19–1.25). The HA-dried samples exhibited notably greater tissue shrinkage and a darker surface color than the FD meat. Ultrasonic processing holds substantial potential in creating dried meat products with tailored characteristics. Hence, meticulous consideration of processing methods and parameters is of utmost importance.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with the non-volatile flavor compounds and physicochemical properties, to assess the impact of hot-air and salt-pressing pre-dehydration treatments on paocai quality. The findings indicate that pre-dehydration of raw material slowed the fermentation process but enhanced the concentration of non-volatile flavor substances, including free amino acids and organic acids. Hot-air pre-dehydration effectively reduced initial salinity to levels comparable to those in high-salinity fermentation of fresh vegetables. Furthermore, pre-dehydration altered microbial community structures and simplified inter-microbial relationships during fermentation. However, the key microorganisms such as Lactobacillus, Weissella, Enterobacter, Wallemia, Aspergillus, and Kazachstania remained consistent across all groups. Additionally, this study found that biomarkers influenced non-volatile flavor formation differently depending on the treatment, but these substances had minimal impact on the biomarkers and showed no clear correlation with high-abundance microorganisms. Overall, fermenting pre-dehydrated raw materials presents an environmentally friendly alternative to traditional paocai production.
{"title":"Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation","authors":"Shuang Xian, Feng Zhao, Xinyan Huang, Xingyan Liu, Zhiqing Zhang, Man Zhou, Guanghui Shen, Meiliang Li, Anjun Chen","doi":"10.3390/foods13172852","DOIUrl":"https://doi.org/10.3390/foods13172852","url":null,"abstract":"The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with the non-volatile flavor compounds and physicochemical properties, to assess the impact of hot-air and salt-pressing pre-dehydration treatments on paocai quality. The findings indicate that pre-dehydration of raw material slowed the fermentation process but enhanced the concentration of non-volatile flavor substances, including free amino acids and organic acids. Hot-air pre-dehydration effectively reduced initial salinity to levels comparable to those in high-salinity fermentation of fresh vegetables. Furthermore, pre-dehydration altered microbial community structures and simplified inter-microbial relationships during fermentation. However, the key microorganisms such as Lactobacillus, Weissella, Enterobacter, Wallemia, Aspergillus, and Kazachstania remained consistent across all groups. Additionally, this study found that biomarkers influenced non-volatile flavor formation differently depending on the treatment, but these substances had minimal impact on the biomarkers and showed no clear correlation with high-abundance microorganisms. Overall, fermenting pre-dehydrated raw materials presents an environmentally friendly alternative to traditional paocai production.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142223971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins.
{"title":"Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications","authors":"Li Wang, Wei Lan, Dan Chen","doi":"10.3390/foods13172851","DOIUrl":"https://doi.org/10.3390/foods13172851","url":null,"abstract":"Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chun-Wei Wang, Hui-Shan Shen, Chih-Wei Yang, Pei-Ci Syu, Sheng-Dun Lin
Abstract: The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the Codex Alimentarius specifications for cocoa powder. Ochratoxin A and aflatoxins (B1, B2, G1, and G2) were not detected in the CBSs. The CBSs were rich in dietary fiber (42.9%) and bioactive components and showed good antioxidant capacity. The ash, fat, protein, dietary fiber, crumb a* and c*, hardness, chewiness, total phenols, and antioxidant activities of the bread increased with an increasing CBSs level. The starch hydrolysis rate (45.1–36.49%) of the CBS breads at 180 min was lower than that of the control (49.6%). The predicted glycemic index of the bread (CBS20 and CBS25) with 20–25% of the WF replaced with CBSs was classified as a medium-GI food using white bread as a reference. In the nine-point hedonic test, the overall preference scores were highest for control (6.8) and CBS breads, where CBSs replaced 5–10% of WF, with scores of 7.2 and 6.7. CBS20 supplemented with an additional 20–30% water improved its volume, specific volume, and staling rate, but the overall liking score (6.5–7.2) was not significantly different from the control (p > 0.05). Overall, partially replacing wheat flour with CBSs in the production of baked bread can result in a new medium-GI value food containing more dietary fiber, bioactive compounds, and enhanced antioxidant capacity.
摘要：研究了用台湾可可豆壳（CBSs）替代 5-25% 的小麦粉（WF）对面包的理化、抗氧化、淀粉消化和感官特性的影响。结果显示，台湾可可豆壳中的铅（0.18）和镉（0.77）含量（毫克/千克）均低于食品法典对可可粉的规定。面包中未检测到赭曲霉毒素 A 和黄曲霉毒素（B1、B2、G1 和 G2）。CBS 含有丰富的膳食纤维（42.9%）和生物活性成分，并显示出良好的抗氧化能力。随着 CBSs 含量的增加，面包的灰分、脂肪、蛋白质、膳食纤维、面包屑 a* 和 c*、硬度、咀嚼度、总酚和抗氧化活性也随之增加。180 分钟后，CBS 面包的淀粉水解率（45.1%-36.49%）低于对照组（49.6%）。以白面包为参照物，用 CBSs 替代 20-25% WF 的面包（CBS20 和 CBS25）的预测血糖生成指数被归类为中等血糖生成指数食品。在九点享乐测试中，对照组（6.8 分）和以含糖量为 5%-10%的 CBS 面包的总体偏好分数最高，分别为 7.2 分和 6.7 分。CBS20 再补充 20-30% 的水后，其体积、比容积和结块率都有所提高，但总体喜好得分（6.5-7.2）与对照组相比没有显著差异（p > 0.05）。总之，在烘焙面包的生产过程中用 CBS 部分替代小麦粉，可以生产出一种新的中等 GI 值食品，其中含有更多的膳食纤维、生物活性化合物和更强的抗氧化能力。
{"title":"Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells","authors":"Chun-Wei Wang, Hui-Shan Shen, Chih-Wei Yang, Pei-Ci Syu, Sheng-Dun Lin","doi":"10.3390/foods13172854","DOIUrl":"https://doi.org/10.3390/foods13172854","url":null,"abstract":"Abstract: The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the Codex Alimentarius specifications for cocoa powder. Ochratoxin A and aflatoxins (B1, B2, G1, and G2) were not detected in the CBSs. The CBSs were rich in dietary fiber (42.9%) and bioactive components and showed good antioxidant capacity. The ash, fat, protein, dietary fiber, crumb a* and c*, hardness, chewiness, total phenols, and antioxidant activities of the bread increased with an increasing CBSs level. The starch hydrolysis rate (45.1–36.49%) of the CBS breads at 180 min was lower than that of the control (49.6%). The predicted glycemic index of the bread (CBS20 and CBS25) with 20–25% of the WF replaced with CBSs was classified as a medium-GI food using white bread as a reference. In the nine-point hedonic test, the overall preference scores were highest for control (6.8) and CBS breads, where CBSs replaced 5–10% of WF, with scores of 7.2 and 6.7. CBS20 supplemented with an additional 20–30% water improved its volume, specific volume, and staling rate, but the overall liking score (6.5–7.2) was not significantly different from the control (p > 0.05). Overall, partially replacing wheat flour with CBSs in the production of baked bread can result in a new medium-GI value food containing more dietary fiber, bioactive compounds, and enhanced antioxidant capacity.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lucia Briamonte, Raffaella Pergamo, Chiara Salerno, Anna Uliano, Concetta Nazzaro
The social dimension of sustainability in the agri-food sector is gaining more and more attention from both scholars and policymakers. In Europe, among different countries, Italy stood out for the active role played in including social conditionality in the Common Agricultural Policy. Despite such interest, there is still confusion concerning the concept of social sustainability, and tools aimed at measuring the social performance of farms are still lacking. The current study aims to identify indicators to measure the social sustainability of farm practices in the Italian agri-food system. The methodology included an analysis of the most relevant literature, legislation, and guidelines to identify five macro-areas of interest, which served as the foundation for developing theoretical social sustainability key performance indicators. The results of this study provide useful insights for both practitioners and policymakers to develop strategies and policies focused on social sustainability.
{"title":"Measuring Social Sustainability in the Italian Agri-Food Sector: Proposed Key Performance Indicators","authors":"Lucia Briamonte, Raffaella Pergamo, Chiara Salerno, Anna Uliano, Concetta Nazzaro","doi":"10.3390/foods13172849","DOIUrl":"https://doi.org/10.3390/foods13172849","url":null,"abstract":"The social dimension of sustainability in the agri-food sector is gaining more and more attention from both scholars and policymakers. In Europe, among different countries, Italy stood out for the active role played in including social conditionality in the Common Agricultural Policy. Despite such interest, there is still confusion concerning the concept of social sustainability, and tools aimed at measuring the social performance of farms are still lacking. The current study aims to identify indicators to measure the social sustainability of farm practices in the Italian agri-food system. The methodology included an analysis of the most relevant literature, legislation, and guidelines to identify five macro-areas of interest, which served as the foundation for developing theoretical social sustainability key performance indicators. The results of this study provide useful insights for both practitioners and policymakers to develop strategies and policies focused on social sustainability.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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