European Food Research and Technology最新文献

The presence of opium alkaloids or pesticide residues in poppy seeds (Papaver somniferum L.) poses a potential health risk when consumed. Among the factors that could influence the levels of these substances in poppy seeds, the post-harvest cleaning plays a significant role. Thus, an analysis of 322 pesticide residues and 7 opium alkaloids in by-products of the mechanical cleaning of poppy seeds and in poppy seeds from a conventional Czech poppy production was conducted to evaluate this significance. Of the seven alkaloids tested, morphine was present in the highest concentration. Comparing the concentration of opium alkaloids determined in poppy samples, their levels were found to be approximately 100–1500 times higher in dried poppy capsules than in cleaned poppy seeds. With respect to pesticides, residues of five insecticides and nine fungicides were detected in poppy samples. In the case of pyrethroid insecticides and several triazole fungicides (difenoconazole, metconazole), post-harvest cleaning of poppy seeds appears to be highly efficient and results in residue levels in poppy seeds below the detection limit. A significant portion of the pesticide residues was present in the internal parts of the poppy seeds, as the pesticides were mostly systemic. The presence of opium alkaloids and pesticide residues on the surface of poppy seeds is due to external contamination by dust from crushed poppy seedpods. Therefore, proper post-harvest cleaning of poppy from dried poppy capsules seems to be an important tool to ensure the production of safe poppy seeds with lower contamination with alkaloids and several pesticide residues.

Food allergies are an increasing public health concern, mainly because of stable allergenic proteins in common foods like soy. This study explores two processing methods—microfluidization and enzymatic hydrolysis—that show promise for industry use to reduce food allergenicity while maintaining protein function. We examined the effect of microfluidization (137 MPa) alone for 1, 3, and 5 passes and combined with enzymatic hydrolysis using Flavourzyme^® (50 °C, 15 min, pH 7.0) on the allergenicity of soybean protein isolate (SPI). The protein profile was analyzed by SDS-PAGE, while allergenicity was measured using Western Blot and indirect ELISA with sera from soy-allergic patients. Results indicated that microfluidization alone did not significantly lower allergenicity and, under certain conditions, even increased immunoreactivity (129.9%). In contrast, enzymatic hydrolysis reduced IgE binding by up to 63.2%, though some allergenic peptides stayed intact. The combined treatment did not improve results under the tested conditions (reduction of 64.08%). This research offers new insights into soy protein processing for allergen reduction, emphasizing enzymatic hydrolysis as a promising method for creating hypoallergenic, plant-based food ingredients.

The aim of the study was to determine the recoverability, composition, and stability of oils pressed from spice seeds as novel sources of bioactive ingredients. Oils were pressed (solvent-free extraction) from five spice seeds: caraway (Carum carvi), cumin (Cuminum cyminum), lovage (Levisticum officinale), ajwain (Trachyspermum ammi) from the Apiaceae family and nigella (Nigella sativa) from the Ranunculaceae family. Liquid, gas, and supercritical fluid chromatography were used to determine triacylglycerols, fatty acids, tocopherols, tocotrienols, sterols, squalene, and carotenoids, and oxidative stability was observed during storage at 21 and 60 °C. Nigella and ajwain had the highest crude oil content and recovery by mechanical pressing. The fatty acid profiles of the Apiaceae species were dominated by petroselinic acid, the highest proportion being in ajwain (64.66%), while nigella predominantly contained linoleic acid (58.08%). Triacylglycerols were primarily made up of petroselinic acid in Apiaceae species, and of linoleic and oleic acid in nigella. Apiaceae species’ oils contained squalene in variable amounts. The sterol content ranged 247.83 (nigella) – 1056 mg 100 g^− 1 (lovage). The main carotenoid in all oils was lutein, followed by zeaxanthin, nigella seed oil was lowest in carotenoids. All oils’ tocochromanol profiles were dominated by tocotrienols (T3), especially γ-T3 in caraway and ajwain, α-T3 in cumin, and almost exclusively β-T3 in nigella (131.17, 68.42, 91.14 and 24.52 mg 100 g^− 1, respectively). While sterol and carotenoid contents were similar to conventional oils, the pressed spice seed oils were rich in less common tocotrienols.

Dietary fibres (DFs) have gained significant attention in the food industry due to their functional and nutritional benefits. They are mostly produced in powder form from sources such as fruits, vegetables, and grains. Different production methods can be used for the valorization of dietary fibre-rich food matrices, enabling the development of functional powders with extended shelf life and health-promoting properties. They are rich in soluble and insoluble fibres and their use in food formulations provides several advantages, including improved texture, increased shelf life, and enhanced nutritional value. Recent meta-analyses confirm that soluble fibres improve glycaemic control and lipid profiles, while insoluble fibres primarily contribute to bowel regularity and stool bulking. This review compiles and critically analyzes recent literature retrieved primarily from the Web of Science database (2010–2024), focusing on the sources, extraction and modification methods, powder properties, and functional applications of dietary fibre powders in food systems. Emphasis is placed on the structure–function relationships of DF powders and how different processing methods influence their techno-functional properties, bioactivity, and product quality.

Seafood mislabeling remains a persistent issue globally, despite the implementation of regulatory frameworks at both national and European levels. In Greece, crustaceans—particularly shrimp—are highly valued by consumers and widely available across retail sectors. However, common processing and marketing practices often hinder identification, and the limited public awareness of labeling regulations further contribute to misidentification. This study is the first to apply DNA barcoding to evaluate the extent of mislabeling in the crustacean market of Greece. Two mitochondrial markers, cytochrome c oxidase subunit I (COI) and 16 S ribosomal RNA (16 S), were employed to identify species from 140 samples collected across four major Greek cities. At least 20 species were identified, and 43 samples (31.38%) were found to be mislabeled. Over half of the species identified were non-native to the Mediterranean Sea, and the majority of samples (66.92%) were imported. The whiteleg shrimp (Penaeus (Litopenaeus) vannamei (Boone, 1931)) was the most frequently detected and most commonly mislabeled species, often under generic names that may suggest a local origin. These findings highlight ongoing challenges in labeling transparency and traceability while contributing to the broader understanding of seafood fraud in the region.

This study investigated the feasibility of non-destructive acrylamide quantification in whole-grain bread using combined RGB and Thermal (RGB-T) imaging techniques after the toasting process. Bread samples were toasted at different temperatures and then photographed with an RGB-T camera at successive times from 0 min to 30 min after toasting. Image processing algorithms and machine learning models, including multiple linear regression, partial least squares regression, and random forest regression, were applied to correlate color and temperature features with acrylamide concentrations. Toasting parameters exhibited a strong correlation with acrylamide concentrations, whose values ranged from 179.9 to 1332.4 µg kg^− 1. Among the models tested, the best performance was achieved using a Principal Component Regression algorithm with an R² of 0.83 and a MAPE of 9.99%, indicating high predictive accuracy based on color and thermal image features. While color analysis alone provided limited explanatory accuracy, incorporating thermal features significantly improved model performance, indicating that bread cooling curves add significant prediction power to the analysis. The results highlight the potential of contactless RGB-T imaging as a non-invasive, real-time approach for acrylamide concentration estimation in baked goods. This method offers practical applications in food quality control and safety monitoring, paving the way for the development of automated, real-time contaminant detection systems in food processing industries.

Aim was to develop and evaluate omega-3 fatty acid rich nanoemulsions using flaxseed oil (FO) as the core lipid source, stabilized with alpha-lipoic acid and SDG-lignan. Two formulations, containing 20% and 25% FO, were prepared using optimized emulsifier blends. Characterization included measurement of droplet size, zeta potential, polydispersity index, and nutritional profiling. Morphological validation was performed through transmission electron microscopy. Stability was assessed under accelerated, real-time, and refrigerated conditions along with oxidative stability and Rancimat analysis. Acute oral toxicity study (Organization for Economic Co-operation and Development guideline-425) was carried out in female Wistar rats. Erythrocyte fatty acid composition was analyzed after 30 days of supplementation. Consumer acceptability was assessed using a nine-point hedonic scale. The formulations exhibited mean droplet sizes of 99.95 ± 38.34nm (FO-A) and 134.40 ± 6.76nm (FO-C). Total omega-3 fatty acid content recorded in FO-A was 10.83 ± 1.52% and 18.53 ± 0.01% in FO-C with the omega-6 to omega-3 ratio remaining below one. Rancimat analysis demonstrated enhanced oxidative stability compared to raw flaxseed oil. Stability studies confirmed a shelf life of 60, 150, and 240 days under accelerated, real-time, and refrigerated storage conditions, respectively. Toxicological evaluation showed no mortality, adverse clinical symptoms, or organ damage based on histopathological evaluation of vital organs. Supplementation improved erythrocyte bioconversion of polyunsaturated fatty acids compared to the control group. Sensory evaluation indicated superior acceptability in milk-based matrix compared to water. The developed flaxseed oil nanoemulsions are safe, stable, and effective carriers of omega-3 fatty acids with potential applications as oral supplements or food fortification ingredients.

Graphical abstract

The increasing interest in ancient wheats as potential alternatives to modern wheats has been driven by a heightened awareness of their possibly superior nutritional profiles and functional characteristics. The study investigated the compositions of free and bound phenolic acids, total phenolic content, total antioxidant activity, levels of phytic acid, and the fractions of soluble, insoluble, and total dietary fibre, as well as the mineral contents (Mg, Ca, K, Mn, Fe, and Zn) present in ancient wheats. The grain composition of whole flours made from wheat, emmer, einkorn, and spelt was also thoroughly assessed, including rheological properties. With the highest concentrations of ferulic and syringic acids in the free phenolic extracts, the Sünter (landrace) wheat stood out among the whole wheat flours made from ancient wheat varieties in terms of the composition of phenolic acids. In the meantime, the Köse (old) distinguished itself for its p-coumaric acid concentration, while spelt (hulled) showed the greatest ferulic acid level in the bound phenolic extracts. The Kavılca (hulled) wheat had the greatest levels of Ca, K, and Zn in all of the samples that were examined. The Siyez (hulled) of whole flour in particular showed exceptionally low farinograph values for stability, water absorption, and development time. The results of this study may offer important new information about ancient wheats that have high mineral and phenolic contents, emphasising their potential application as sources of antioxidants in the production of functional foods intended to satisfy the rising demands of consumers who are health-conscious.

Astaxanthin (AST), a powerful antioxidant, suffers from rapid chemical degradation, poor aqueous solubility and low bioavailability. In this study, a green edible plant-based Pickering emulsion stabilized by soy dietary fiber (SDF)-soy protein isolate (SPI) complex particles (SSPs) has been prepared for AST delivery. The SSPs featuring negatively charged fibrous rod-like structures, were primarily stabilized by hydrogen bonding between SDF and SPI. SSPs with SDF/SPI mass ratio of 1:1 exhibited good dispersibility and water-oil amphiphilicity. Emulsions stabilized by SSPs 1:1 showed high viscosity and emulsion stability, with a lower creaming index than emulsions by separate SDF or SPI. DPPH and ABTS radical-scavenging capacities of AST in the SSPs 1:1-stabilized Pickering emulsion reached 65.5 ± 5.7% and 97.6 ± 0.5%, respectively, higher than those of emulsions stabilized by the other SPI/SDF ratios and free AST in oil. In vitro digestion indicated that the 1:1 SDF/SPI Pickering emulsion improved AST bioaccessibility by 20.56% and digestive stability by 22.34% compared with the free-AST control. Therefore, the SDF-SPI complex particle-stabilized Pickering emulsion presents a promising delivery system for AST in food industry. This study could facilitate the design of a novel delivery system based on Pickering emulsions to encapsulate and protect bioactive for various applications.

Capparis sicula subsp. herbacea (CSH) has various biological properties, including antioxidant, anti-diabetic, and anti-inflammatory effects. It is also consumed as a food. In traditional medicine, the different parts of CSH (seeds, fruits, and leaves) are primarily used for their diuretic, blood sugar-lowering, anti-inflammatory, and analgesic properties. In this study, fruits, seeds, and leaves of CSH were extracted using n-hexane, chloroform, ethyl acetate, and methanol, respectively. According to the results of the GC-MS/MS analysis, linoleic acid methyl ester (42.39–49.70%) and oleic acid methyl ester (29.22–36.67%) were identified as the main components present in varying proportions in the leaves, fruits, and seeds of CSH. LC-ESI-MS/MS analysis revealed high levels of rutin (13505.757 and 4085.376 µg/g extract) and hesperidin (30214.749 and 9304.823 µg/g extract) in the methanol extract of the leaves and fruits, respectively. The highest activities were observed for DPPH· scavenging with the fruit n-hexane extract (1.16 µg/mL), xanthine oxidase inhibition with the fruit methanol extract (1.58 µg/mL), α-glucosidase inhibition with the seed n-hexane extract (2.46 µg/mL), and α-amylase inhibition with the seed methanol extract (5.60 µg/mL). Regarding anti-inflammatory activity, the methanol extract of the fruit showed a similar effect to the diclofenac sodium used as a drug at concentrations of 512 and 256 µg/mL. The synergistic effect of the hesperidin/rutin adduct was determined by molecular docking and dynamics simulation. Principal component analysis and Gibbs free energy calculations were performed after dynamics. The hesperidin/rutin adduct was found to be effective for α-glucosidase. Therefore, the characteristic dwarf type of CSH growing in Türkiye, which is widely used in folk medicine, can serve as a pioneer for studies exploring its potential applications in areas such as food and medicine.

Graphical abstract