{"title":"Assessment of Nutritional Properties of Valerianella locusta Growing in Indoor Vertical Farms under Different Lighting Conditions","authors":"Niki Mougiou, Spyros Didos, Konstantina Tsotsouli, Despoina Dafni Avgoustaki, A. Argiriou","doi":"10.3390/foods2023-15040","DOIUrl":"https://doi.org/10.3390/foods2023-15040","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"44 10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319332","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. Sabatino, Agustín Lucini Mas, M. Theumer, Marcela Martinez, M. V. Baroni
: Bioactive compounds such as polyphenols are ubiquitous in many foods. However, their presence varies in structure, concentration, and action along food manufacturing and digestion. The simulated digestion assays allow for the estimation of variations in bioaccessibility and bioeffective-ness of polyphenols within foods. In this study, a polyphenol-enriched food model was used: sweet cookies with 10% defatted sesame flour (DSF). Polyphenolic extracts were obtained from DSF, a base cookie formulation and cookies enriched with DSF. In addition, extracts of potentially bioaccessible polyphenols from digested cookies in vitro were collected. The HepG2 liver cell line was incubated with all these mentioned extracts and then injured with H 2 O 2 . The following parameters were analyzed: intracellular oxidative state and viability by flow cytometry, antioxidant enzymes and glutathione content, and oxidation of proteins and lipids by spectrophotometry. The results show that DSF may be considered for functional incorporation in foods, since it may promote antioxidant response, providing preventive benefits and protective action in an oxidative damage context. This study also demonstrates that DSF actions on redox state vary depending on the food matrix and its degree of digestion. Cookies with DSF presented a pro-oxidant effect that could enhance the antioxidant response. Furthermore, after digestion, these cookies continue to show biological activity, evidencing the possibility of advantages from the consumption of these foods. These data show the need to improve the knowledge of the biological actions carried out by certain metabolites present in food and the impact of their digestion over their effective role in health.
:多酚等生物活性化合物在许多食品中无处不在。然而，在食品生产和消化过程中，它们的结构、浓度和作用各不相同。通过模拟消化试验，可以估计食品中多酚的生物可及性和生物有效性的变化。本研究使用了一种富含多酚的食品模型：含 10%脱脂芝麻粉（DSF）的甜饼干。多酚提取物取自DSF、基本饼干配方和富含DSF的饼干。此外，还从体外消化的饼干中提取了可能被生物利用的多酚。HepG2 肝细胞系与上述所有提取物一起培养，然后用 H 2 O 2 损伤。对以下参数进行了分析：通过流式细胞术分析细胞内氧化状态和存活率、抗氧化酶和谷胱甘肽含量，以及通过分光光度法分析蛋白质和脂质的氧化情况。研究结果表明，DSF 可以促进抗氧化反应，在氧化损伤的情况下提供预防性益处和保护作用，因此可以考虑将其作为功能性成分添加到食品中。这项研究还表明，DSF 对氧化还原状态的作用因食物基质及其消化程度而异。含有 DSF 的饼干具有促氧化作用，可增强抗氧化反应。此外，这些饼干在消化后仍具有生物活性，这证明食用这些食品可能会带来好处。这些数据表明，有必要进一步了解食物中某些代谢物的生物作用，以及消化这些代谢物对健康的有效作用的影响。
{"title":"Impact of Manufacture and Digestion Process of Foods Enriched with Sesame Flour on the Antioxidant Response of Human Hepatocyte In Vitro","authors":"M. Sabatino, Agustín Lucini Mas, M. Theumer, Marcela Martinez, M. V. Baroni","doi":"10.3390/foods2023-15113","DOIUrl":"https://doi.org/10.3390/foods2023-15113","url":null,"abstract":": Bioactive compounds such as polyphenols are ubiquitous in many foods. However, their presence varies in structure, concentration, and action along food manufacturing and digestion. The simulated digestion assays allow for the estimation of variations in bioaccessibility and bioeffective-ness of polyphenols within foods. In this study, a polyphenol-enriched food model was used: sweet cookies with 10% defatted sesame flour (DSF). Polyphenolic extracts were obtained from DSF, a base cookie formulation and cookies enriched with DSF. In addition, extracts of potentially bioaccessible polyphenols from digested cookies in vitro were collected. The HepG2 liver cell line was incubated with all these mentioned extracts and then injured with H 2 O 2 . The following parameters were analyzed: intracellular oxidative state and viability by flow cytometry, antioxidant enzymes and glutathione content, and oxidation of proteins and lipids by spectrophotometry. The results show that DSF may be considered for functional incorporation in foods, since it may promote antioxidant response, providing preventive benefits and protective action in an oxidative damage context. This study also demonstrates that DSF actions on redox state vary depending on the food matrix and its degree of digestion. Cookies with DSF presented a pro-oxidant effect that could enhance the antioxidant response. Furthermore, after digestion, these cookies continue to show biological activity, evidencing the possibility of advantages from the consumption of these foods. These data show the need to improve the knowledge of the biological actions carried out by certain metabolites present in food and the impact of their digestion over their effective role in health.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"206 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319335","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}
G. S. Jagdev, M. Evans, T. Sgamma, M. Lobo-Bedmar, A. Peña-Fernández
{"title":"Lead in Wild Edible Mushroom Species in Leicester, England","authors":"G. S. Jagdev, M. Evans, T. Sgamma, M. Lobo-Bedmar, A. Peña-Fernández","doi":"10.3390/foods2023-15035","DOIUrl":"https://doi.org/10.3390/foods2023-15035","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319353","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}
J. Báez, Gian Marra, Victoria Olt, A. M. Fernández-Fernández, A. Medrano
{"title":"Potential of Onion Byproducts as a Sustainable Source of Dietary Fiber and Antioxidant Compounds for Its Application as a Functional Ingredient","authors":"J. Báez, Gian Marra, Victoria Olt, A. M. Fernández-Fernández, A. Medrano","doi":"10.3390/foods2023-15046","DOIUrl":"https://doi.org/10.3390/foods2023-15046","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319360","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}
V. Fernandes, Dylan Boesmans, V. Domingues, C. Delerue-Matos
{"title":"Evaluating Contaminants in Fish: Plastic Additives and Pesticides in the Context of Food Safety","authors":"V. Fernandes, Dylan Boesmans, V. Domingues, C. Delerue-Matos","doi":"10.3390/foods2023-15052","DOIUrl":"https://doi.org/10.3390/foods2023-15052","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319400","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}
Gloria López-Gámez, R. del Pino-García, Andrea Justicia-Rueda, Claudia Delgado-Vicedo, José Luis Quiles-Morales
: T. molitor larvae were fed with wheat bran (W) and supplemented (1:1) with cucumber (C + W) or tomato (T + W) agricultural wastes, from conventional or ecological farming, for 6 weeks. Weekly and fortnightly measurements of larvae weight/tray and length were taken, respectively. At the end of the study, the fatty acid composition of the larvae was analyzed using GC-MS. On day 43, the weight of larvae supplemented with wastes almost doubled that reached by the control larvae (647–720 vs. 370 g/tray), which were 15% smaller. Supplementation decreased the larval fat content and increased the polyunsaturated fatty acids between 22–37%, with linoleic acid being the most abundant.
{"title":"Improvement of Tenebrio molitor Larvae Farming and Fatty Acid Composition by Supplementation with Vegetable Waste","authors":"Gloria López-Gámez, R. del Pino-García, Andrea Justicia-Rueda, Claudia Delgado-Vicedo, José Luis Quiles-Morales","doi":"10.3390/foods2023-15109","DOIUrl":"https://doi.org/10.3390/foods2023-15109","url":null,"abstract":": T. molitor larvae were fed with wheat bran (W) and supplemented (1:1) with cucumber (C + W) or tomato (T + W) agricultural wastes, from conventional or ecological farming, for 6 weeks. Weekly and fortnightly measurements of larvae weight/tray and length were taken, respectively. At the end of the study, the fatty acid composition of the larvae was analyzed using GC-MS. On day 43, the weight of larvae supplemented with wastes almost doubled that reached by the control larvae (647–720 vs. 370 g/tray), which were 15% smaller. Supplementation decreased the larval fat content and increased the polyunsaturated fatty acids between 22–37%, with linoleic acid being the most abundant.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319413","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}
Ramón Torres-Perez, Elena Martínez-García, M. Igual, J. Martínez-Monzó, P. García-Segovia
{"title":"Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality","authors":"Ramón Torres-Perez, Elena Martínez-García, M. Igual, J. Martínez-Monzó, P. García-Segovia","doi":"10.3390/foods2023-15053","DOIUrl":"https://doi.org/10.3390/foods2023-15053","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319418","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":"Development of an Emotion Lexicon in Greek for the Self-Report and Measurement of Emotions Elicited by Foods","authors":"Malamatenia Panagiotou, K. Gkatzionis","doi":"10.3390/foods2023-15090","DOIUrl":"https://doi.org/10.3390/foods2023-15090","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319440","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":"Comprehensive Investigation of Antimicrobial and Antifungal Mechanistic Pathways of Bioactive Phytochemicals from Apple Pomace Using Molecular Docking","authors":"R. Tamaian, C. Ciucure, E. geană","doi":"10.3390/foods2023-15034","DOIUrl":"https://doi.org/10.3390/foods2023-15034","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319443","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}
Campo-Vera Yesenia, Contreras-Lozano Mauricio, Florez-Anteliz Ruben Francisco
{"title":"Evaluation of the Physicochemical, Microbiological and Sensory Properties of a Pasta Based on Lentil Flour and Turmeric","authors":"Campo-Vera Yesenia, Contreras-Lozano Mauricio, Florez-Anteliz Ruben Francisco","doi":"10.3390/foods2023-15043","DOIUrl":"https://doi.org/10.3390/foods2023-15043","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319469","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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