Kamonthip Nilmat, Somkiat Ngamprasertsith, Winatta Sakdasri, Pinit Jirukkalul, A. Karnchanatat, S. Noitang, Ruengwit Sawangkeaw
{"title":"Polysaccharide Extraction from Defatted Rambutan Seeds with Hot Water and Subcritical Water Extractions","authors":"Kamonthip Nilmat, Somkiat Ngamprasertsith, Winatta Sakdasri, Pinit Jirukkalul, A. Karnchanatat, S. Noitang, Ruengwit Sawangkeaw","doi":"10.3390/foods2023-15056","DOIUrl":"https://doi.org/10.3390/foods2023-15056","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sakshi Hans, Harishkumar Rajendran, Katie Shiels, Sushanta Kumar Saha, A. Tsoupras, R. Lordan, I. Zabetakis
{"title":"The Ex Vivo and In Vitro Antithrombotic Properties of Fermented Irish Ovine Yogurt Drink","authors":"Sakshi Hans, Harishkumar Rajendran, Katie Shiels, Sushanta Kumar Saha, A. Tsoupras, R. Lordan, I. Zabetakis","doi":"10.3390/foods2023-15054","DOIUrl":"https://doi.org/10.3390/foods2023-15054","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alfonso Filippone, Emanuela Montepeloso, Antonio Bevilacqua
{"title":"A Pilot Study on Sensory Evaluation of Commercial Yogurt Products by Italian Middle School Pupils","authors":"Alfonso Filippone, Emanuela Montepeloso, Antonio Bevilacqua","doi":"10.3390/foods2023-15031","DOIUrl":"https://doi.org/10.3390/foods2023-15031","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: A single paragraph of about 100 words to give a brief introduction to your work.
:用一段 100 字左右的文字简要介绍您的作品。
{"title":"Blackcurrant (Ribes nigrum L.) and Raspberry (Rubus idaeus L.) Ethanolic Extracts: Inhibitory Effects on Pancreatic Lipase and Antioxidant Activity","authors":"R. Tundis, A. Cappello, M. Loizzo","doi":"10.3390/foods2023-15065","DOIUrl":"https://doi.org/10.3390/foods2023-15065","url":null,"abstract":": A single paragraph of about 100 words to give a brief introduction to your work.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Valencian Paella: Synergistic Antioxidant Properties of a Complete Dish versus Its Isolated Ingredients","authors":"Marta Cuenca-Ortolá, A. Alegría, A. Cilla","doi":"10.3390/foods2023-15057","DOIUrl":"https://doi.org/10.3390/foods2023-15057","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: This study aims to evaluate the use of a multiple strain cocktail ( Lactiplantibacillus planta-rum, Candida norvegica and Wickeramomyces anomalus ) as starter culture for “Peranzana Alta Daunia” olives. The effect of the veraison degree of drupes (violet or green) and brine salt concentration (6 or 8%) on the acidification kinetic was analysed by using a 2 k Factorial Design. The acidification was affected by all the variables tested with the verasoin degree as the most significant one: in fact, neither salt concentration nor the presence of the starter were able to improve the acidification kinetic when unripe fruits were used
:本研究旨在评估将多菌株鸡尾酒（植物乳杆菌、北念珠菌和异常威克霉菌）作为 "Peranzana Alta Daunia "橄榄的启动培养物的使用情况。采用 2 k 因式设计分析了核果成熟度（紫色或绿色）和盐水浓度（6%或 8%）对酸化动力学的影响。酸化受所有测试变量的影响，其中葡萄成熟度的影响最大：事实上，在使用未成熟果实时，盐浓度和启动剂的存在都无法改善酸化动力学。
{"title":"Use of a Combined Autochthonous Starter to Ferment Peranzana Alta Daunia Table Olives","authors":"Angela Guerrieri, Angela Racioppo, B. Speranza","doi":"10.3390/foods2023-15107","DOIUrl":"https://doi.org/10.3390/foods2023-15107","url":null,"abstract":": This study aims to evaluate the use of a multiple strain cocktail ( Lactiplantibacillus planta-rum, Candida norvegica and Wickeramomyces anomalus ) as starter culture for “Peranzana Alta Daunia” olives. The effect of the veraison degree of drupes (violet or green) and brine salt concentration (6 or 8%) on the acidification kinetic was analysed by using a 2 k Factorial Design. The acidification was affected by all the variables tested with the verasoin degree as the most significant one: in fact, neither salt concentration nor the presence of the starter were able to improve the acidification kinetic when unripe fruits were used","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Evelyn Quispe-Rivera, Franz Tucta-Huillca, V. Cadavez, Ú. Gonzales-Barrón, Marcial Silva-Jaimes
: In the present study, the colour and C:N ratio of quinoa flours pigmented with M. purpureus supplemented with monosodium glutamate and sodium chloride were evaluated during 14 days of fermentation. The best values of L*, a* and b* corresponded to the eighth day. This research showed that the pigmented flour produced by solid state fermentation of quinoa by M. purpureus showing variations in the colour red along with the C:N ratio during the fermentation time, resulting in a product with good visual sensory attributes that can be used to develop new naturally pigmented products with potential functional characteristics
{"title":"Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride","authors":"Evelyn Quispe-Rivera, Franz Tucta-Huillca, V. Cadavez, Ú. Gonzales-Barrón, Marcial Silva-Jaimes","doi":"10.3390/foods2023-15082","DOIUrl":"https://doi.org/10.3390/foods2023-15082","url":null,"abstract":": In the present study, the colour and C:N ratio of quinoa flours pigmented with M. purpureus supplemented with monosodium glutamate and sodium chloride were evaluated during 14 days of fermentation. The best values of L*, a* and b* corresponded to the eighth day. This research showed that the pigmented flour produced by solid state fermentation of quinoa by M. purpureus showing variations in the colour red along with the C:N ratio during the fermentation time, resulting in a product with good visual sensory attributes that can be used to develop new naturally pigmented products with potential functional characteristics","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: Campylobacter spp. are the main cause of foodborne gastroenteritis worldwide, and the biofilm growth mode seems to play a key role in their prevalence. In this work, the effect of lactic acid (LA) on planktonic growth and biofilm production by eight Campylobacter spp. raw chicken meat isolates was investigated using polystyrene and stainless steel as the abiotic substrata. Results revealed that the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum biofilm inhibitory concentration (MBIC) values of LA against the Campylobacter isolates ranged from 1024 to 4096 µ g/mL depending on the isolate, mode of growth (planktonic vs. biofilm; single vs. mixed culture), and the growth medium. Overall, the results of this work offer insights into the biofilm control of a pathogen of public health importance.
{"title":"Investigating the Inhibitory Effect of Lactic Acid on Biofilm Production by Raw Chicken Meat Campylobacter spp. Isolates in Pure and Mixed Cultures","authors":"Dimitra Kostoglou, Athina Vass, E. Giaouris","doi":"10.3390/foods2023-15078","DOIUrl":"https://doi.org/10.3390/foods2023-15078","url":null,"abstract":": Campylobacter spp. are the main cause of foodborne gastroenteritis worldwide, and the biofilm growth mode seems to play a key role in their prevalence. In this work, the effect of lactic acid (LA) on planktonic growth and biofilm production by eight Campylobacter spp. raw chicken meat isolates was investigated using polystyrene and stainless steel as the abiotic substrata. Results revealed that the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum biofilm inhibitory concentration (MBIC) values of LA against the Campylobacter isolates ranged from 1024 to 4096 µ g/mL depending on the isolate, mode of growth (planktonic vs. biofilm; single vs. mixed culture), and the growth medium. Overall, the results of this work offer insights into the biofilm control of a pathogen of public health importance.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"172 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. S. Faria, Gisela Rodrigues, Rebeca Becker Miranda, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, M. Prieto, V. Cadavez, Ú. Gonzales-Barrón
{"title":"Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal","authors":"A. S. Faria, Gisela Rodrigues, Rebeca Becker Miranda, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, M. Prieto, V. Cadavez, Ú. Gonzales-Barrón","doi":"10.3390/foods2023-15070","DOIUrl":"https://doi.org/10.3390/foods2023-15070","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"33 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Moreira, Flávia Gonçalves, Inês S. Marques, A. F. Peixoto, C. Delerue-Matos
: In the last years, shrimp consumption has increased resulting in massive amounts of wastes . In this study, different extraction techniques, namely ultrasound-assisted extraction (UAE), subcritical water extraction (SWE) and conventional extraction (CE), were tested to evaluate their efficiency to recover bioactive compounds from shrimp shells. SWE performed at 200 °C was the extraction technique that allowed the highest recovery of polyphenolic and carotenoid compounds (5.43 ± 0.17 mgGAE/g dw and 59.9 ± 1.0 μg carotenoids/g dw) as well as the highest antioxidant activity by ABTS and FRAP assays (7.93 ± 0.01 and 4.35 ± 0.31 mgAAE/g dw). These results demonstrated the potential of shrimp shells, which can be further incorporated in other products.
{"title":"Valorization of Bioactive Compounds from Shrimp Shells: Comparison between Ultrasound-Assisted and Subcritical-Water Extractions","authors":"M. Moreira, Flávia Gonçalves, Inês S. Marques, A. F. Peixoto, C. Delerue-Matos","doi":"10.3390/foods2023-15122","DOIUrl":"https://doi.org/10.3390/foods2023-15122","url":null,"abstract":": In the last years, shrimp consumption has increased resulting in massive amounts of wastes . In this study, different extraction techniques, namely ultrasound-assisted extraction (UAE), subcritical water extraction (SWE) and conventional extraction (CE), were tested to evaluate their efficiency to recover bioactive compounds from shrimp shells. SWE performed at 200 °C was the extraction technique that allowed the highest recovery of polyphenolic and carotenoid compounds (5.43 ± 0.17 mgGAE/g dw and 59.9 ± 1.0 μg carotenoids/g dw) as well as the highest antioxidant activity by ABTS and FRAP assays (7.93 ± 0.01 and 4.35 ± 0.31 mgAAE/g dw). These results demonstrated the potential of shrimp shells, which can be further incorporated in other products.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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