Foods最新文献

{"title":"Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs.","authors":"Linlin Zhao, Huinan Jiang, Zhengxuan Han, Wenqin Gu, Xiangren Meng","doi":"10.3390/foods13223653","DOIUrl":"10.3390/foods13223653","url":null,"abstract":"<p><p>The combination of carbon dots/polyvinyl alcohol (CDs/PVA) active film and radio frequency (RF) was performed to improve the storage quality of fried meatball samples. The microbicidal effect of RF, and the antioxidant and antibacterial activities of CDs/PVA film were investigated. The CDs/PVA film can effectively restrain the growth of <i>B. subtilis</i>, <i>S. aureus</i>, and <i>E. coli</i>, and eliminate DPPH and ABTS free radicals. RF exerts inhibitory effects on <i>C. albicans</i>, <i>B. subtilis</i>, and <i>E. coli</i>. For meatball samples, CDs/PVA+RF20 can extend the refrigerated shelf life from 2 w to 6 w. At the sixth week, the total bacterial count (TBC) in CDs/PVA+RF20 group (3.72 log CFU/g) was remarkably lower than those in polyethylene terephthalate (PET) group (7.78 log CFU/g) and CDs/PVA (6.41 log CFU/g) group. CDs/PVA+RF20 can also inhibit the increase in TBARS and POV values. The results manifest the feasibility of CDs/PVA+RF as a novel mild pasteurization or preservation technology.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593797/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727411","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":"Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> Extracts.","authors":"Alex Pierce, Denise Skonberg, Beth Calder, Rob Dumas, Qing Jin","doi":"10.3390/foods13223663","DOIUrl":"https://doi.org/10.3390/foods13223663","url":null,"abstract":"<p><p>Whey is the largest waste product of the cheese-making industry and the current methods of extracting the nutrients from it are costly and inefficient. This study assessed the feasibility of using crude polysaccharides to flocculate proteins from liquid whey waste. The flocculants used were a sugar kelp (<i>Saccharina latissima)</i> extract, as well as commercial seaweed polysaccharides, alginate and k-carrageenan, to recover proteins from the liquid whey waste. Physicochemical and functional parameters including protein content, protein recovery efficiency, mineral content, total phenolic content (TPC), antioxidant capacity, color, water- and oil-holding capacity, gelling capacity, foaming activity and stability, and emulsifying activity and stability were tested on the resulting flocculates. The yield of the dried flocculates by use of alginate, the sugar kelp polysaccharide extract (SKPE), and carrageenan were 1.66, 0.98, and 1.22 g/100 g of liquid whey with protein contents of 27.4%, 45.5%, and 37.5%, respectively. The protein recovery efficiency from the whey was 57.5%, 56.2%, and 57.9% using alginate, SKPE, and carrageenan, respectively. The alginate flocculate had the highest oil-holding capacity and foaming abilities while the carrageenan flocculate had the best gelling ability and the highest emulsifying activity and stability. TPC and antioxidant activity were highest in the SKPE flocculate. All three flocculates presented slightly different compositional and functional qualities, which could be used for a variety of products. This study showed that seaweed polysaccharides present a simple and effective way to extract protein from liquid whey waste while creating a functional and high-protein ingredient.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727361","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}

{"title":"Cluster and Principal Component Analyses of the Bioactive Compounds and Antioxidant Activity of Celery (<i>Apium graveolens</i> L.) Under Different Fertilization Schemes.","authors":"Anita Milić, Boris Adamović, Nataša Nastić, Aleksandra Tepić Horecki, Lato Pezo, Zdravko Šumić, Branimir Pavlić, Milorad Živanov, Nemanja Pavković, Đorđe Vojnović","doi":"10.3390/foods13223652","DOIUrl":"10.3390/foods13223652","url":null,"abstract":"<p><p>This research investigates the impact of various fertilization methods on the bioactive compound content and antioxidant activity of celery (<i>Apium graveolens</i> L.) root and leaf. Mineral fertilizer, poultry manure, cattle manure, sheep manure, supercompost, and molasses were applied. Total dry weight, phenolic and flavonoid compounds, and antioxidant activity were assessed, along with fiber, protein, fat, sugar, and starch in celery root. Principal component analysis (PCA) and cluster analysis were used to correlate production conditions with the parameters. The highest fiber and protein contents were found in mineral-fertilized roots, while total fat and sugar were highest in cattle-manure-fertilized roots, and starch was highest in supercompost-fertilized roots. Fertilization with supercompost yielded the highest total phenolic and flavonoid contents in leaves, while mineral fertilizer resulted in the highest antioxidant activity in roots. Notably, the highest dry weight in leaves and the highest total phenolic and flavonoid contents in roots were also observed with supercompost. PCA and cluster analysis demonstrated significant correlations between plant parts, i.e., the celery root and leaf samples, cultivation conditions, and the observed parameters, emphasizing the importance of selecting suitable cultivation methods to optimize celery's nutritional properties. Also, these findings suggest that supercompost, a byproduct of breweries, could potentially replace animal-based organic fertilizers, addressing the problem of reduced availability due to declining livestock numbers.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11594019/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727531","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":"Household Food Insecurity During the COVID-19 Pandemic Between Slum and Non-Slum Areas in Kinshasa, DR Congo: A Cross-Sectional Study.","authors":"Pierre Z Akilimali, Benito M Kazenza, Francis K Kabasubabo, Landry M Egbende, Dynah M Kayembe, Nguyen Toan Tran, Désiré K Mashinda","doi":"10.3390/foods13223657","DOIUrl":"10.3390/foods13223657","url":null,"abstract":"<p><strong>Introduction: </strong>Food insecurity is a vital issue, especially in places such as Kinshasa. Additionally, food insecurity has been worsened by the COVID-19 pandemic, particularly in low- and middle-income countries. Thus, this study examined food insecurity in Kinshasa after the peak of the pandemic to understand the impact of post-pandemic recovery efforts as well as the heterogeneity of this problem according to the residence of respondent (slum vs. non-slum areas).</p><p><strong>Methods: </strong>Grounded in the four key dimensions of food security (availability, access, vulnerability, and utilization), this cross-sectional study was conducted in Kinshasa with a representative sample of 2170 households selected from 62 enumeration areas. We used a questionnaire to interview participants about their food situations. Interviews were conducted with the head of each household or their designated representative by 150 master's students using tablets powered by the SurveyCTO application. Household food security status was evaluated using the Household Food Insecurity Access Scale. A logistic regression model was developed to assess household risk factors associated with food insecurity.</p><p><strong>Results: </strong>Most people we talked to were over 40 years old, and many lived in households with fewer than six people. About a third of the households were overcrowded. The prevalence of food insecurity was 76.5% (95%CI: 74.6-78.3). Factors associated with food insecurity included being a household head aged over 50 years, insufficient living space, lower socioeconomic status, and residing in slum areas (AOR: 1.38; 95% CI: 1.06-1.79).</p><p><strong>Conclusions: </strong>Vulnerable groups, such as slum residents, older adults, and informal workers are more likely to be affected by food insecurity. Addressing these challenges requires the government to develop targeted strategies that bolster resilience and mitigate household vulnerability during crises.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593342/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727150","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":"Modulation of Serum Metabolic Profiles by <i>Bifidobacterium breve</i> BBr60 in Obesity: A Randomized Controlled Trial.","authors":"Ying Wu, Dejiao Gao, Yujia Pan, Yao Dong, Zhouya Bai, Shaobin Gu","doi":"10.3390/foods13223655","DOIUrl":"10.3390/foods13223655","url":null,"abstract":"<p><p>Obesity, a prevalent metabolic disorder in youth, leads to complications and economic strain. Gut dysbiosis significantly contributes to obesity and metabolic issues. <i>Bifidobacterium breve</i>, a probiotic strain, may help regulate gut dysbiosis and benefit obese individuals. However, more research is needed on its effect on serum metabolism. A total of 75 overweight or obese young adults (aged 19-45) participated in the current study, and were randomly divided into probiotic and placebo groups using a random number table. Both groups received dietary guidance and underwent twelve weeks of intervention with either oral <i>Bifidobacterium breve</i> BBr60 (BBr60) or a placebo. After the intervention, collection and analysis of fasting serum samples were conducted using mass spectrometry coupled with liquid chromatography. Analyses of associations were conducted in order to determine the correlations between key serum metabolites and clinical obesity indicators, aiming to understand the influence of BBr60. Due to 10 participants dropping out for personal reasons, the study included 32 and 33 participants in the placebo and the BBr60 groups, respectively. The BBr60 intervention significantly regulated 134 serum metabolites and influenced crucial metabolic pathways in obesity management (<i>p</i> < 0.05), including ascorbate and aldarate metabolism for oxidative stress reduction, cholesterol metabolism for lipid regulation, parathyroid hormone synthesis, secretion and action for the endocrine system, oxidative phosphorylation for enhanced energy efficiency, and glycolysis/gluconeogenesis for glucose metabolism. Analysis showed a positive relationship between fasting blood glucose (FBG), aspartate aminotransferase (AST), total protein (TP), and the content of 5-Methyl DL-glutamate (<i>p</i> < 0.05). Similarly, body mass index (BMI), weight, and body fat percentage (BFP) were positively linked to serum metabolites (1-Hydroxycyclohexyl) acetic acid, and 5-Oxooctanoic acid (<i>p</i> < 0.05). Significant associations of AST levels with key serum metabolites in cholesterol metabolism pathways further suggest BBr60's potential to improve liver function and overall metabolic health in overweight or obese individuals. These findings support BBr60's effectiveness in modulating serum metabolic profiles and suggest it may improve liver function and BMI in overweight or obese individuals by regulating key serum metabolites.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11594036/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727273","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":"Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream.","authors":"Li-Hua Pan, Jia-Hui Lin, Mei-Jia Li, Lei Cao, Xiao-Yu Liu, Yuan-Yuan Deng, Shui-Zhong Luo, Zhi Zheng","doi":"10.3390/foods13223660","DOIUrl":"10.3390/foods13223660","url":null,"abstract":"<p><p>Ice cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), blueberry peel particles prepared through ball-milling treatment (BMPs) were used to prepare ice cream containing camellia oil as a fat replacer. The BMPs possessed smaller particle sizes, larger contact angles, and higher contents of anthocyanin aglycone compared with commonly milled blueberry peel particles. BMPs with the largest contact angle (66.30°) were obtained by ball-milling the blueberry peel at 15 Hz for 6 h (BMP_15Hz6h). The ice cream mixes were depicted as linear viscoelastic gel-like solids, and their apparent viscosity, G' and G', increased with the increase in the BMP_15Hz6h concentration. Ice cream with strong antioxidant activity and good freeze-thaw stability was acceptable and desirable in the presence of 0.5% BMP_15Hz6h.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593373/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727537","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":"Nutritional Processing Quality of Sika Deer (<i>Cervus nippon</i>) Venison in Different Muscles.","authors":"Chunai Jin, Songhuan Cui, Yushun Lu, Zhiman Li, Xiaohui Huo, Yanbo Wang, Jiyue Sha, Yinshi Sun","doi":"10.3390/foods13223661","DOIUrl":"10.3390/foods13223661","url":null,"abstract":"<p><p>In order to investigate the nutritional processing quality of sika deer (<i>Cervus nippon</i>) venison at different sites, the pH_{24 h}, tenderness, pressurized water loss rate, meat color, intramuscular fat, moisture, protein, amino acid, fatty acid and squalene contents of sika deer venison were determined in twelve sites: foreleg, hind leg, outer tenderloin, rump, neck meat, chest meat, deer flank, abdominal rib, high rib, tenderloin, anterior tendon and posterior tendon. The results showed that the pH_{24 h} of sika deer venison at different sites was 5.49~5.78; the tenderness of outer tenderloin (31.71 N) was the lowest, and the neck meat (68.53 N) was the highest; the squeezing moisture of tenderloin (28.12%) was the largest, and the foreleg (12.34%) was the smallest; the brightness of outer tenderloin L* (29.68) was the lowest, and the redness a* and yellowness b* of deer flank were the highest; the intramuscular fat and moisture were 0.66~4.97% and 71.00~73.78%, respectively; and the protein content of outer tenderloin (23.44%) and rump (24.02%) was high. The venison meat contained 17 kinds of amino acids, and the total amount was 63.87~79.33 g/100 g. It was rich in essential amino acids, mainly lysine and leucine, accounting for 64.29~65.39% of non-essential amino acids, which was close to the ideal protein composition. Palmitoleic acid and oleic acid were the main monounsaturated fatty acids in venison, and the contents of abdominal ribs were the highest, 16,875.33 mg/kg and 31,772.73 mg/kg, respectively. The contents of essential fatty acids were also the highest in abdominal ribs (11,225.37 mg/kg); forelegs, hind legs, outer tenderloins, rumps, neck meat, chest meat, high rib, tenderloins, anterior tendons and posterior tendons were all good sources of polyunsaturated fatty acids. Squalene content was highest in the abdominal rib (100.85 mg/kg). The nutritional processing quality of sika deer venison in different muscles is significantly different, and this study can provide a data basis for the evaluation and processing of sika deer venison quality.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593690/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727341","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":"Characterization of a Bacterium Isolated from Hydrolyzed Instant Sea Cucumber <i>Apostichopus japonicus</i> Using Whole-Genome Sequencing and Metabolomics.","authors":"Xin Luo, Zhixuan Zhang, Zhangyi Zheng, Wenwen Zhang, Tinghong Ming, Lefei Jiao, Xiurong Su, Jiajie Xu, Fei Kong","doi":"10.3390/foods13223662","DOIUrl":"10.3390/foods13223662","url":null,"abstract":"<p><p>Autolysis in the sea cucumber <i>Apostichopus japonicus</i> is typically triggered by degradation caused by microorganisms within their bodies. However, information on this topic remains limited. Recently, we isolated and purified a bacterial strain from hydrolyzed instant sea cucumber samples. To investigate its potential role in the autolysis process, this study employed whole-genome sequencing and metabolomics to explore its genetic and metabolic characteristics. The identified strain was classified as <i>Lysinibacillus xylanilyticus</i> and designated with the number XL-2024. Its genome size is 5,075,210 bp with a GC content of 37.33%, encoding 5275 genes. Functional database comparisons revealed that the protein-coding genes were distributed among glucose metabolism hydrolase, metal hydrolase, lysozyme, cell wall hydrolase, and CAZymes. Compared to 20 closely related strains, <i>L. xylanilyticus</i> XL-2024 shared 1502 core homologous genes and had 707 specific genes. These specific genes were mainly involved in the carbohydrate metabolism pathway and exhibited glycosyl bond hydrolase activity. Metabolomic analysis showed that <i>L. xlanilyticus</i> XL-2024 produced several metabolites related to polysaccharide degradation, including peptidase, glucanase, and pectinase. Additionally, the presence of antibacterial metabolites such as propionic acid and ginkgo acid among its metabolites may enhance the stability of the sea cucumber hydrolysate. In summary, <i>L. xylanilyticus</i> XL-2024 may play a pivotal role in the autolysis of <i>A. japonicus</i>. The results of this study provide a strong foundation for understanding how to prevent autolysis in <i>A. japonicus</i> and for better utilizing <i>L. xylanilyticus</i> XL-2024.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593622/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727383","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":"From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer's Spent Grain (BSG).","authors":"Maximiliano M Villegas, Johana N Silva, Florencia R Tito, Claudia V Tonón, Fernando F Muñoz, Alfonso Pepe, María G Guevara","doi":"10.3390/foods13223658","DOIUrl":"10.3390/foods13223658","url":null,"abstract":"<p><p>This study explores the extraction and characterization of proteolytic enzymes from brewer's spent grain (BSG) and their potential as sustainable coagulants in the dairy industry. BSG samples from various beer types (Blonde Ale, IPA, Kölsch, Honey, and Porter) were obtained from two artisanal breweries in Mar del Plata, Argentina. Optimization of caseinolytic activity (CA) and protein extraction was conducted using a Plackett-Burman design, followed by a Box-Behnken design. Optimal protein concentration was achieved at intermediate pH and high temperature, while CA peaked at pH 8.0. The specific caseinolytic activity (SCA) varied among the extracts, with BSG3 showing the highest activity (99.6 U mg^-1) and BSG1 the lowest (60.4 U mg^-1). Protease inhibitor assays suggested the presence of aspartic, serine, metallo, and cysteine proteases. BSG3 and BSG4 showed the highest hydrolysis rates for α-casein (70% and 78%). For κ-casein, BSG1, BSG2, and BSG3 demonstrated moderate activity (56.5%, 49%, and 55.8), while BSG4 and BSG5 exhibited the lowest activity. Additionally, the milk-clotting activity (MCA) of BSG extracts was comparable to plant-based coagulants like <i>Cynara cardunculus</i> and <i>Ficus carica</i>. These findings highlight the potential of BSG-derived proteases as alternative coagulants for cheese production, offering a sustainable link between the brewing and dairy industries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593970/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142726960","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":"Exposure Scenarios for Estimating Contaminant Levels in Healthy Sustainable Dietary Models: Omnivorous vs. Vegetarian.","authors":"Helena Ramos, Ana Reis-Mendes, Marta Silva, Mafalda Ribeiro, Ana Margarida Araújo, Cristiane Borges, Olga Viegas, Armindo Melo, Zita Martins, Miguel A Faria, Isabel M P L V O Ferreira","doi":"10.3390/foods13223659","DOIUrl":"10.3390/foods13223659","url":null,"abstract":"<p><p>Consumers are regularly exposed to well-known food contaminants (FCs), which are typically assessed for risk on an individual basis. However, there is limited knowledge about the overall levels and combinations of these compounds depending on dietary choices. The goal of this study was to estimate the real-life mixtures of FCs in different dietary models by integrating extensive data from the scientific literature concerning the reliable quantification of FCs in foods. A FAIR database detailing the occurrence of 73 FCs in 16 foods commonly consumed was built. The data were integrated into an omnivorous and a vegetarian dietary model. A weighted estimate of the 25th, 50th, and 75th percentiles of FCs in both dietary models revealed that the omnivorous model presented slightly higher levels of FCs than the vegetarian. At the 25th percentile, the FC levels in both dietary models fall within the European Food Safety Authority (EFSA) reference exposure levels for chemical hazards, except for arsenic, lead, cadmium, fumonisin B1, and OTA. At the 75th percentile, the FC levels exceed the EFSA reference levels for those FCs and additional mycotoxins. Using in vitro models, the 25th percentile can mimic real-life FC exposure, while the 75th percentile simulates a possible worst-case scenario.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593607/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727529","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}