Foods最新文献

{"title":"Impact of Visual Cues on Consumers' Freshness Perception of Prepared Vegetables.","authors":"Xuan Tran, Nicolas Antille, Marine Devezeaux de Lavergne, Cyril Moccand, David Labbe","doi":"10.3390/foods13203342","DOIUrl":"10.3390/foods13203342","url":null,"abstract":"<p><p>Freshness is an important quality attribute for vegetables. Identifying the sensory drivers for freshness is important to promote vegetable consumption. Due to the lack of research on freshness of prepared vegetables, this study focused on the role of visual cues of common vegetables (carrot, beetroot, bell pepper) on perception of freshness. Twenty-seven vegetables were prepared by varying five factors and photographed in a plate: (1) shape (stick, large cube, small cube), (2) vegetable presence for each of the three vegetables (yes, no), (3) number of vegetables conjointly present in the plate (1, 2, 3), (4) color (green bell pepper, yellow bell pepper), (5) combined vegetables prepared with same or different shapes. Freshness was rated online by 156 consumers. Visual cues leading to the main increase in freshness were the stick shape vs. large and small cubes, the absence of beetroot, and the presence of green bell pepper vs. yellow bell pepper. Overall, it seems that visual cues associated with minimally processed vegetables, such as stick shapes, which allow to recognize the vegetables in comparison to cube shapes, promote freshness. These results are particularly valuable for culinary and catering professionals and food industries involved in the preparation and/or manufacturing of prepared vegetables.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507573/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang).","authors":"Yang Soo Byeon, Jungmin Oh, Kyung-Hyung Ku, Mi Jeong Kim, Sang Sook Kim","doi":"10.3390/foods13203326","DOIUrl":"10.3390/foods13203326","url":null,"abstract":"<p><p>This study investigated the physicochemical properties influencing the sensory characteristics of long-term aged ganjang. Eight ganjang samples aged 3, 10, and 15 years were obtained from three different manufacturers and analyzed for physicochemical characteristics, sensory profiles, and consumer acceptability. The proximate composition (moisture, ash, protein, and crude fat), total solids, salinity, acidity, pH, color (L, a, b, chrome, and hue), 27 free amino acids (FAAs), and volatile compounds were analyzed. Quantitative descriptive analysis was performed by 11 trained panelists for sensory profiles and 102 consumers evaluated consumer acceptability (overall, appearance, odor, taste/flavor, and mouthfeel). The results demonstrated a positive correlation between the aging period and increases in total solids, proteins, crude fat, acidity, color hue, FAA, major volatile compounds, and overall consumer acceptability. Specifically, correlation maps by partial least squares regression between descriptive attributes and FAAs or volatile compounds revealed that these components significantly affected consumer acceptability. Furthermore, sensory attributes such as color intensity, viscosity, sweetness, umami, and aftertaste were positively correlated with consumer preference, whereas attributes such as greenish-brown color, fish sauce-like flavor, and moldy notes were negatively correlated. Overall, these findings could be utilized to enhance the marketability and consumer appeal of long-term aged ganjang products by providing objective information supporting premium values.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507495/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biotechnology in Food Packaging Using Bacterial Cellulose.","authors":"Maryana Rogéria Dos Santos, Italo José Batista Durval, Alexandre D'Lamare Maia de Medeiros, Cláudio José Galdino da Silva Júnior, Attilio Converti, Andréa Fernanda de Santana Costa, Leonie Asfora Sarubbo","doi":"10.3390/foods13203327","DOIUrl":"10.3390/foods13203327","url":null,"abstract":"<p><p>Food packaging, which is typically made of paper/cardboard, glass, metal, and plastic, is essential for protecting and preserving food. However, the impact of conventional food packaging and especially the predominant use of plastics, due to their versatility and low cost, bring serious environmental and health problems such as pollution by micro and nanoplastics. In response to these challenges, biotechnology emerges as a new way for improving packaging by providing biopolymers as sustainable alternatives. In this context, bacterial cellulose (BC), a biodegradable and biocompatible material produced by bacteria, stands out for its mechanical resistance, food preservation capacity, and rapid degradation and is a promising solution for replacing plastics. However, despite its advantages, large-scale application still encounters technical and economic challenges. These include high costs compared to when conventional materials are used, difficulties in standardizing membrane production through microbial methods, and challenges in optimizing cultivation and production processes, so further studies are necessary to ensure food safety and industrial viability. Thus, this review provides an overview of the impacts of conventional packaging. It discusses the development of biodegradable packaging, highlighting BC as a promising biopolymer. Additionally, it explores biotechnological techniques for the development of innovative packaging through structural modifications of BC, as well as ways to optimize its production process. The study also emphasizes the importance of these solutions in promoting a circular economy within the food industry and reducing its environmental impact.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507476/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products.","authors":"Roberta Tolve, Barbara Simonato","doi":"10.3390/foods13203330","DOIUrl":"10.3390/foods13203330","url":null,"abstract":"<p><p>Improving well-being, allowing for sustainable lifestyles, and enhancing waste control are aims of the United Nations in the 2030 Agenda for Sustainable Development [...].</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507545/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Seasonal Variability of Human Enteric Viruses Discovered in Food Production Mussels (<i>Mytilus galloprovincialis</i>) Farmed in the Central Adriatic Sea (Italy).","authors":"Gianluigi Ferri, Vincenzo Olivieri, Alberto Olivastri, Chiara Di Vittori, Alberto Vergara","doi":"10.3390/foods13203329","DOIUrl":"10.3390/foods13203329","url":null,"abstract":"<p><p>Among the different naked and quasi-enveloped viruses, the hepatitis A virus (HAV), hepatitis E virus (HEV), and norovirus genogroups I and II (NoV GI and NoV GII) are considered the main microbiological noxae involved in foodborne outbreaks. Mussels can harbor pathogens in their tissues. In addition to epidemiological attention, marine water temperature changes are considered a crucial variable influencing viral loads. This study aimed to biomolecularly screen 1775 farmed mussels (<i>Mytilus galloprovincialis</i>) for viral ribonucleic acid (RNA) sequence detection (belonging to the HAV, HEV, and NoV GI and GII genogroups) in three different sampling periods (spring, summer, and winter), with the mussels collected from three farms located in the Central Adriatic Sea (Italy). The results showed that 10.42% of the screened animals harbored at least one type of pathogen RNA, more specifically, 5.35% HEV, 4.51% NoV GI, and 0.56% HAV. The highest genetic equivalent (GE) amounts were majorly observed in the winter season (NoV GI 1.0 × 10³ GE/g and HEV 1.0 × 10² GE/g), resulting in statistical differences when compared to summer and spring (<i>p</i>-value: <0.001). The original data obtained serve to bring scientific attention to the possible influence of environmental and climatic aspects on viral loads, highlighting the crucial role played by biomolecular assays as preventive medicine tools.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507213/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Grade Classification of Camellia Seed Oil Based on Hyperspectral Imaging Technology.","authors":"Yuqi Gu, Jianhua Wu, Yijun Guo, Sheng Hu, Kaixuan Li, Yuqian Shang, Liwei Bao, Muhammad Hassan, Chao Zhao","doi":"10.3390/foods13203331","DOIUrl":"10.3390/foods13203331","url":null,"abstract":"<p><p>To achieve the rapid grade classification of camellia seed oil, hyperspectral imaging technology was used to acquire hyperspectral images of three distinct grades of camellia seed oil. The spectral and image information collected by the hyperspectral imaging technology was preprocessed by different methods. The characteristic wavelength selection in this study included the continuous projections algorithm (SPA) and competitive adaptive reweighted sampling (CARS), and the gray-level co-occurrence matrix (GLCM) algorithm was used to extract the texture features of camellia seed oil at the characteristic wavelength. Combined with genetic algorithm (GA) and support vector machine algorithm (SVM), different grade classification models for camellia seed oil were developed using full wavelengths (GA-SVM), characteristic wavelengths (CARS-GA-SVM), and fusing spectral and image features (CARS-GLCM-GA-SVM). The results show that the CARS-GLCM-GA-SVM model, which combined spectral and image information, had the best classification effect, and the accuracy of the calibration set and prediction set of the CARS-GLCM-GA-SVM model were 98.30% and 96.61%, respectively. Compared with the CARS-GA-SVM model, the accuracy of the calibration set and prediction set were improved by 10.75% and 12.04%, respectively. Compared with the GA-SVM model, the accuracy of the calibration set and prediction set were improved by 18.28% and 18.15%, respectively. The research showed that hyperspectral imaging technology can rapidly classify camellia seed oil grades.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507928/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of the Homogenization Process of Ginseng Superfine Powder to Improve Its Powder Characteristics and Bioavailability.","authors":"Mei Sun, Keke Li, Yuanpei Zhang, Jiwen Li, Deqiang Dou, Xiaojie Gong, Zhongyu Li","doi":"10.3390/foods13203332","DOIUrl":"10.3390/foods13203332","url":null,"abstract":"<p><p>As consumer demands evolve for health supplements, traditional ginseng products are facing challenges in enhancing their powder characteristics and bioavailability. The objective of this study was to prepare a novel ginseng superfine powder using a high-pressure homogenization (HPH) process. Response surface methodology was employed to determine the effects of HPH parameters (pressure, number of passes, and concentration) on particle size and the dissolution of the saponin components of the superfine powders. The Box-Behnken design of experiments was applied to ascertain the optimal HPH parameters for the smallest particle size and the highest dissolution of the saponin components. For the powders obtained at different parameters, the characterization of tap density, bulk density, flowability, water-holding capacity, appearance, and taste were observed. The optimized experimental conditions for the HPH process were as follows: 15,000 psi (pressure), 3 (number of passes), and 1 kg/L (concentration). The optimized values were 55 μm (particle size) and 83 mg/g (dissolution of the saponin components), respectively. The method offered technical support for the application of the HPH process in the preparation of ginseng powders. The objects of this research could be broadened to include a diverse array of botanical materials, addressing contemporary demands for cost-effectiveness and sustainability within the industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11508058/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Response Surface Methodology Optimization of Exosome-like Nanovesicles Extraction from <i>Lycium ruthenicum</i> Murray and Their Inhibitory Effects on Aβ-Induced Apoptosis and Oxidative Stress in HT22 Cells.","authors":"Yadan Zhang, Ling Lu, Yuting Li, Huifan Liu, Wenhua Zhou, Lin Zhang","doi":"10.3390/foods13203328","DOIUrl":"10.3390/foods13203328","url":null,"abstract":"<p><p>Exosome-like nanovesicles (ELNs) derived from plants are nanoscale vesicles isolated from edible plant sources. <i>Lycium ruthenicum</i> Murray (LRM) has garnered growing attention for its dietary value and therapeutic benefits. In this study, a PEG6000-based method was developed to isolate LRM-ELNs. Response surface methodology (RSM) was used to optimize the extraction conditions to obtain the optimal extraction efficiency. When PEG6000 concentration was at 11.93%, relative centrifugal force was 9720 g, and incubation time was 21.12 h, the maximum LRM-ELN yield was 4.24 g/kg. This optimization process yielded LRM-ELNs with a particle size of 114.1 nm and a surface charge of -6.36 mV. Additionally, LRM-ELNs mitigated Aβ-induced apoptosis in HT22 cells by enhancing mitochondrial membrane potential (MMP), lowering the Bax/Bcl-2 ratio, and reducing Cleaved Caspase-3 expression. Furthermore, LRM-ELNs alleviated Aβ-induced oxidative stress in HT22 cells by promoting the nuclear translocation of Nrf2 and upregulating the expression of HO-1 and NQO1. These findings indicate that LRM-ELNs exert protective effects against Aβ-induced damage in HT22 cells and may be considered as a potential dietary supplement for Alzheimer's disease prevention.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507227/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification and Characterization of β-Mannanase Derived from <i>Rhizopus microsporus</i> var. <i>rhizopodiformis</i> Expressed in <i>Komagataella phaffii</i>.","authors":"Jinghua Qu, Jie Long, Xingfei Li, Xing Zhou, Long Chen, Chao Qiu, Zhengyu Jin","doi":"10.3390/foods13203324","DOIUrl":"10.3390/foods13203324","url":null,"abstract":"<p><p>The demand for food-grade β-mannanases, ideal for high-temperature baking, is increasing. Using the <i>Komagataella phaffii</i> (<i>P. pastoris</i>) expression system for β-mannanase production, this study aimed to enhance purification methods. We evaluated better conditions for production and purification of β-mannanase (<i>PpRm</i>Man134A) from recombinant <i>P. pastoris</i> X-33, focusing on a higher purity and reducing the production of endogenous secretory proteins in fermentation. By adjusting carbon and nitrogen sources, culture time, and temperature, we controlled cell growth to reduce the production of endogenous secretory proteins. The better-evaluated conditions involved culturing recombinant <i>P. pastoris</i> in 70 mL buffered glycerol complex medium for 24 h at 30 °C, then in modified buffered methanol-complex medium with 0.91% (<i>w</i>/<i>v</i>) methanol, 0.56% (<i>w</i>/<i>v</i>) sorbitol, and 0.48% (<i>w</i>/<i>v</i>) mannitol for another 24 h, which improved the <i>PpRm</i>Man134A yield and reduced endogenous secretory proteins, shortening the fermentation time by 72 h. An affordable purification method using ultrafiltration and salt-out precipitation was utilized. <i>PpRm</i>Man134A showed thermostability up to 100 °C and effectively degraded locust bean gum into smaller fragments, mainly producing mannotriose. In conclusion, with its enhanced purity due to reduced levels of endogenous secretory proteins, purified <i>PpRm</i>Man134A emerges as a promising enzyme for high-temperature baking applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507600/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparing the Dietary Habits and the Food Choices Between Italian and Dominican Adult Populations: Focus on Fruit and Vegetable Intakes and Their Association with Skin Carotenoid Levels.","authors":"Giuseppina Augimeri, Manuel Soto, Fabrizio Ceraudo, Giovanna Caparello, Melisa Villegas Figueroa, Mirko Cesario, Lorenzo S Caputi, Berniza Calderon, Daniela Bonofiglio","doi":"10.3390/foods13203323","DOIUrl":"10.3390/foods13203323","url":null,"abstract":"<p><p>The Mediterranean Diet (MD) is characterized by a high intake of fruits and vegetables (FVs), which is considered as an important contributor to the beneficial effects of the MD pattern. In this cross-sectional study, we compared the food choices, evaluated by dietary habit questionnaires, of a sample of 995 adults, including 601 and 394 participants from Southern Italy and the Dominican Republic, respectively. In addition, we focused on their FV consumption, assessed by the Mediterranean Diet Adherence Screener (MEDAS) questionnaire, and on its association with skin carotenoid levels as measured by the Veggie Meter^®. We found that a significantly higher percentage of Italians had five meals/day and breakfast compared to Dominicans (five meals/day: 43 vs. 25, <i>p</i> < 0.05; breakfast: 89 vs. 79, <i>p</i> < 0.05), whereas a lower percentage of participants from Italy consumed snacks between the two meals compared to the Dominican Republic population (47 vs. 70, <i>p</i> < 0.005). Most of the participants from both populations had breakfast at home. However, 59.3% of Italians and 27.5% of Dominicans (<i>p</i> = 0.005) had breakfast between 7:00 and 9:00 a.m., whereas 5.8% and 27.5% (<i>p</i> = 0.001) had breakfast after 9:00 a.m., respectively. Milk/yogurt and eggs were the most consumed foods for breakfast in Italy and the Dominican Republic, respectively. Regarding the main meals, most of the Italians and Dominicans had a first course for lunch and a second course for dinner. Of note, we observed that approximately half of the Italians ate FVs in their main meals and had a higher carotenoid score than the Dominicans. Interestingly, in the multiple linear regression analysis, we found that the carotenoid score was positively associated with sex (β = 0.078; <i>p</i> = 0.009), age (β = <i>0.008</i>; <i>p</i> = 0.001), vegetable consumption (β = 0.12; <i>p</i> = 0.041) and the perception of a healthy diet (β = 0.12; <i>p</i> = 0.001) in the Dominic Republic population, while the carotenoid score was directly associated with sex (β = 54.97; <i>p</i> < 0.0001) and both vegetable (β = 25.42; <i>p</i> = 0.0008) and fruit (β = 38.61; <i>p</i> < 0.0001) consumption in the Italian sample. Our findings confirm the need to promote nutrition-based interventions to encourage FV intake, particularly in non-Mediterranean countries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11508049/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}