Foods 2021最新文献

{"title":"Development and Evaluation of Antimicrobial Edible Films Based on Whey Protein Isolate and Incorporated with Tarragon Essential Oil","authors":"M. Socaciu, M. Fogarasi, Andersina Simina Podar, V. Mureșan, S. Socaci, D. Vodnar, C. Semeniuc","doi":"10.3390/foods2021-11197","DOIUrl":"https://doi.org/10.3390/foods2021-11197","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132959975","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":"Volatile Compound Fingerprints of Black Cumin (Nigella sativa L.) Seed Oil Extracted by Supercritical Carbon Dioxide","authors":"Winatta Sakdasri, Buntita Sakulkittiyut, Somkiat Ngamprasertsith, Ruengwit Sawangkeaw","doi":"10.3390/foods2021-11026","DOIUrl":"https://doi.org/10.3390/foods2021-11026","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121821043","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":"Assessment of the Use of a Selection of Natural Deep Eutectic Solvents in the Extraction of Polar Bioactive Compounds from Orange Peel","authors":"Alberto Tejero Martínez, María Eugenia Martín Esparza, D. Malo, M. Esteve, A. Frígola, Jesús Blesa Jarque","doi":"10.3390/foods2021-11102","DOIUrl":"https://doi.org/10.3390/foods2021-11102","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123877147","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":"Natural Fish Oil from Fishery Biowaste via a Circular Economy Process","authors":"A. Scurria, M. Pagliaro, R. Ciriminna","doi":"10.3390/foods2021-11071","DOIUrl":"https://doi.org/10.3390/foods2021-11071","url":null,"abstract":"Consumption of omega-3 long chain polyunsatured fatty acids (PUFAs) abundant in oily fish, krill, shrimp, and algae is critical for the physical and mental health of adults and children [1]. Called by Winkler the most hidden of all the hidden hungers [2], the populations of most world’s countries share an insufficient daily intake of both eicosapentaenoic acid (EPA) and docosahexenoic acid (DHA). This diet deficiency led national health authorities to recommend daily intakes of both PUFAs either by increasing consumption of fish and crustaceans or by intake of omega-3 dietary supplements. Besides a minor share of the industry using omega-3 lipids extracted from algae, the large and growing omega-3 food supplement industry uses refined fish or krill oil as raw material. Increasing demand of fish oil adds to the overfishing pressure threatening many species, including anchovies, menhaden and krill [3]. The conventional fish oil extraction involves a multi-step, energy-intensive process starting on board of the shipping vessel where once caught anchovies are cooked and pressed giving an oil in water suspension. After reaching the industrial site, the oily mixture undergoes centrifugation and subsequent chemical refinement eventually affording EPA and DHA in ethyl ester form [4]. Besides contributing to overfishing, the process removes from the refined oil important antioxidant compounds such as carotenoids and biophenols that protect chemically labile PUFAs from oxidation and autooxidation [5]. We recently introduced a circular and green method for the production of fish oil rich in omega-3 from the leftovers of anchovy fillets based on solid-liquid extraction using d-limonene as biosolvent [6]. The resulting fish oil contains both EPA and DHA in their natural (triglyceride) form, along with significant levels of vitamin D3 [7]. The use of fishery byproducts, as raw materials for the production of fish oil omega-3 extracts is highly desirable. Renewably obtained from waste orange peel, the biosolvent limonene is nearly entirely recovered after the extraction whereas its antimicrobial, antifungal, and antioxidant properties protect the PUFAs during the extraction ensuring high recovery rate also of the natural antioxidant zeaxanthin abundant in anchovies [8]. The method closes the materials cycle and establishes a circular economy process to obtain high quality fish oil from bio-based waste available worldwide in several million t/year amount. The extraction of omega-3 lipids from anchovy discards using d-limonene as only solvent, indeed, is economically and technically feasible on large scale [8].","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130937250","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":"Techno-Economic Evaluation of the Production of Protein Hydrolysed from Quinoa (Chenopodium quinoa Willd.) Using Supercritical Fluids and Conventional Solvent Extraction","authors":"Luis Olivera-Montenegro, I. Best, Alejandra Bugarin, Camila Berastein, Hugo Romero-Bonilla, N. Romani, G. Zabot, Alejandro Marzano","doi":"10.3390/foods2021-11002","DOIUrl":"https://doi.org/10.3390/foods2021-11002","url":null,"abstract":": The production of quinoa protein hydrolysate (QPH) using two technologies to extract the oil and separate the phenolic compounds (PC) prior to enzymatic hydrolysis were evaluated: (1) Supercritical fluid extraction (SFE), and (2) Conventional solvent extraction (CSE). The economic evaluation and sensitivity study was performed using SuperPro Designer ® 9.0 software, quinoa grain batches of 1.5 kg (laboratory) and 2500 kg (industrial scale) were considered. The results re-vealed that SFE allows higher yields and separation of PC, however, Both processes are economi-cally promising, especially when the QPH and by-products are produced in large scale and sold at the current market price.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"197 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124398085","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":"Optimization of Polysaccharides Extraction from Spent Coffee Grounds (SCGs) by Pressurized Hot Water Extraction","authors":"Winatta Sakdasri, Kanyagorn Khamseng, Mookanda Wattanavaree, Yaowapa Chandeang, Ruengwit Sawangkeaw","doi":"10.3390/foods2021-11053","DOIUrl":"https://doi.org/10.3390/foods2021-11053","url":null,"abstract":": Spent coffee grounds (SCGs) are a by-product of the food industry, which contains a rich source of polysaccharides. This research was to study the extraction of polysaccharides from SCGs by environmentally friendly technic of pressurized hot water. The process optimization was investigated by response surface methodology (RSM) to produce the highest extraction yield with a dif-ferent temperature of 80–120 °C, a pressure of 4–12 bars, and an extracted time of 60–180 min. The pressurized hot water showed an efficient technique to recover polysaccharides from SCG.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125723615","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":"Cooking with Microwave Bags Affects the Quality of Broccoli: Easy-to-Cook Is a Friend or Foe?","authors":"E. Paulsen, D. Moreno, P. Periago, P. Lema","doi":"10.3390/foods2021-11059","DOIUrl":"https://doi.org/10.3390/foods2021-11059","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"664 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116099654","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":"Assessment of the Relationship between the Presence of Vitamin D-Containing Foods in the Diet of Young People and the Development of Allergic Diseases","authors":"Elena Aksonova, Dmitry Torianik, Natalia Otroshko, S. Gubsky","doi":"10.3390/foods2021-10978","DOIUrl":"https://doi.org/10.3390/foods2021-10978","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115306358","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":"In Vitro Gastrointestinal Digestion Impact on the Antioxidant Activity of Extracts Produced from the Macroalgae Gracilaria gracilis and Ulva rigida","authors":"Sara A. Cunha, Paulo Nova, A. S. Salsinha, A. Gomes, M. Pintado","doi":"10.3390/foods2021-11069","DOIUrl":"https://doi.org/10.3390/foods2021-11069","url":null,"abstract":"edible algae their richness molecules nutritional been described as a source of bioactive peptides, scientifically documented antioxidant, anti-hypertensive and antimicrobial properties. water-soluble extracts were produced from the macroalgae Gracilaria gracilis and Ulva rigida with focus on their antioxidant potential. Furthermore, the impact of in vitro gastrointestinal (GI) digestion on the antioxidant activity of both extracts was studied, with the goal of evaluating their potential as functional food ingredients. compared to the non-digested extract, being statistically significant after stomach digestion, for G.gracilis extract (p<0.05). On this study, both extracts maintained their antioxidant activity during in vitro GI digestion, with an increase after almost all digestion phases, when compared to the non-digested extract. The observed increase may be explained by the production of smaller and more bioactive peptides, by the action of the gastrointestinal enzymes, such as pepsin and pancreatin. In conclusion, since antioxidant activity is maintained throughout the GI tract, these results showed that G.gracilis and U.rigida extracts may be considered potential ingredients for the development of functional foods with antioxidant properties.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127946152","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":"Ayurvedic Milk Powder as a Health Drink—An Innovative Approach in Antenatal Health Care—A Research Proposal","authors":"Anuja Ajithakumari Rajendrakurup, V. Nair, A. Mohanan, Ramesh Narve Venkatesha","doi":"10.3390/foods2021-10972","DOIUrl":"https://doi.org/10.3390/foods2021-10972","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"122 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133461229","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}