Foods 2021最新文献

{"title":"Milk and Milk Products in Ayurveda: A Review","authors":"Devasena Kozhiyott Mana, A. Mohanan, Ramesh Narve Venkatesha","doi":"10.3390/foods2021-11068","DOIUrl":"https://doi.org/10.3390/foods2021-11068","url":null,"abstract":"","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":"126368211","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":"Subcritical Water Extraction of Phenolic Compounds from Vineyard Pruning Residues: Evaluation of Chemical Composition and Bioactive Properties","authors":"M. Moreira, O. Dorosh, Sofia A Silva, A. M. Silva, C. Grosso, E. Vieira, F. Rodrigues, V. Fernandes, A. F. Peixoto, C. Freire, C. Delerue-Matos","doi":"10.3390/foods2021-11103","DOIUrl":"https://doi.org/10.3390/foods2021-11103","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"13 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":"130473628","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":"Correlations between Capsaicin, Dihydrocapsaicin and Phenolic Content in Habanero Chillies","authors":"Joel B. Johnson, J. Mani, M. Naiker","doi":"10.3390/foods2021-11066","DOIUrl":"https://doi.org/10.3390/foods2021-11066","url":null,"abstract":"Australia is a minor producer of chilli, with the industry producing around 2500 tonnes of chillies per year. Due to the small size of the industry, there is currently limited research on the typical levels of capsaicinoids in the Australian crop and the relationship between these constituents and other agronomic and nutritional factors. This study applied a rapid, maceration-based extraction protocol with end-over-end shaking, coupled with a HPLC-DAD method for the analysis of capsaicin and dihydrocapsaicin in 20 Habanero chilli samples from Queensland, Australia. All samples were from the same growing season (2020) but were taken from different within-field locations to ensure that all of the variability within the growing site was sampled. In addition to the capsaicinoid measurements, the total phenolic content was measured using the Folin-Ciocalteu assay, while antioxidant activity was measured using the Ferric Reducing Antioxidant Power (FRAP) method. The capsaicin concentration of the samples ranged from 1474–3916 mg/kg, while the dihydrocapsaicin content ranged between 638–1757 mg/kg, giving total pungencies of approximately 32,000 to 83,000 Scoville Heat Units. Similarly, the total phenolic content varied from 1000–1608 mg gallic acid equivalents/100 g, while the antioxidant activity ranged from 301 to 455 mg Trolox equivalents/100 g. Pearson linear correlation analysis revealed that the capsaicin and dihydrocapsaicin contents were strongly positively correlated with one another (R2 = 0.73; p < 0.001), with a mean capsaicin: dihydrocapsaicin ratio of 2.4:1. Furthermore, there was a moderate positive correlation between the total capsaicinoid content and total phenolic content of the samples (R2 = 0.58; p < 0.01), as well as a strong correlation between the total capsaicinoid content and FRAP (R2 = 0.81; p < 0.001). However, dry matter content was not significantly correlated with capsaicinoid content, total phenolic content or antioxidant activity (p > 0.05 for all). These results may be used to inform future breeding programs for high-capsaicin chilli varieties and support further research into the agronomic and genetic factors driving capsaicin and dihydrocapsaicin content.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"119 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":"129363965","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":"New Rural Women’s Power: Sustainable Rural Food Preparation Model Inheritance and Business Model","authors":"Ching-Sung Lee, Yen-Cheng Chen, Pei-ling Tsui, Cheng-Wei Che, Ming-Chen Chiang","doi":"10.3390/foods2021-11031","DOIUrl":"https://doi.org/10.3390/foods2021-11031","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"16 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":"122204876","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":"Use of Prickly Pears in Cod Fish-Burgers as Functional Ingredients","authors":"Flavia Dilucia, A. Conte, M. D. Del Nobile","doi":"10.3390/foods2021-11075","DOIUrl":"https://doi.org/10.3390/foods2021-11075","url":null,"abstract":"Since the problem of the Food Waste has become a global concern, this study has the goal to make full use of the Zero-Waste concept, which is the ideal approach to find a way to recycle all the parts of any kind of food product, without producing waste. To the aim, prickly pears ( Opuntia ficus india ) were completely used as pulp and as by-products (the fruit peel is around 50% of the total product) to produce an active powder to be added as ingredient in fish burgers. As a fact, prickly pears are tropical plants, rich in polyphenolic compounds, able to control microbial proliferation and general detrimental phenomena occurring in food. For the current study, the pulp and the peel were separately dehydrated and reduced to a fine powder in order to be used as food ingredient in cod fish burgers to prevent microbial growth and improve sensory quality during storage at 4 °C. An in vitro test of the sole powders was also carried out against target microorganisms. After that, three different concentrations (i.e., 2.5 g, 7.5 g and 12.5 g) of peel and pulp in proper combination, were added to fish burger formulation. Results demonstrate that the addition of entire prickly pear improved microbial quality of burgers, reducing the growth of fish spoilage microorganisms (i.e., Pseudomonas spp., psychrotolerant and heat-labile aerobic bacteria and psichrotropic bacteria) and that 12.5 g was the best condition found of all those used. Also, the use of the prickly pears enhanced their sensory properties, thus demonstrating that this fruit could be advantageously used, without producing any waste, to prolong food shelf life, with beneficial consequences from the environmental, technological and practical points of view.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"31 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":"124979168","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":"Influence of Organic Acids on a Non-Conventional Starch from Corypha umbraculifera L. to Improve Its Functionality and Resistant Starch Content","authors":"Basheer Aaliya, K. V. Sunooj","doi":"10.3390/foods2021-11001","DOIUrl":"https://doi.org/10.3390/foods2021-11001","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"56 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":"127096403","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":"Comparison and Consumer’s Preference on Jam and Jelly from “Mastrantonio” Sweet Cherry Fruits","authors":"V. Rizzo, F. Celano, P. Sorci, S. Barbagallo, G. Muratore","doi":"10.3390/foods2021-10990","DOIUrl":"https://doi.org/10.3390/foods2021-10990","url":null,"abstract":": The Sicilian territory is characterized by many peculiarities both of environmental and biological nature that results in unique features in the cherry growing along the slopes of volcano Etna. Particular attention is paid to the typical varieties of sweet cherry ‘ Donnantonio ’ or ‘ Mastrantonio ’ which since 2011 is specifically included among those recognized in the disciplinary for the use of the “Ciliegia dell’Etna” DOP trademark. The fruit of this cultivar is well known and appreciated by consumers for its specific characteristics: medium-large size, dark red skin, bright, sweet and crunchy, and very pleasant pulp. Moreover, they are an excellent source of many nutrients and phytochemicals, which contribute to a healthy diet. Jam and jelly were handcrafted produced from ‘ Mastrantonio ’ sweet cherry; using in both products’ agave syrup, which has a much lower glycemic index than common sugar. Therefore, jam was divided in two batches. The first part was kept as control (jam1) while to the second half of jam had locust bean gum (LBG) added to it as thickener (jam2). During jelly production, a part was cooked following the traditional recipe (jelly1) whereas in the other part an aliquot of lemon juice (jelly1) was added (during cooking). We decided to apply a discriminating sensory test, a paired-comparison preference test, an analytical method commonly used to identify if there are any perceptible differences between products. Randomized samples were evaluated by 30 judges, who indicated the best thickness between jams ( α = 0.05; β = 0.3 pd = 40%) and the highest sweetness between jellies ( α = 0.2; β = 0.1 pd = 40%); all participants were chosen among sweet cherry’s producer. Jam with the addition of LBG was statistically recognized as different and selected as the best choice for texture achieved; while between tested jellies any statistical difference was found. Results underlined how the LBG use, although still not very common in traditional recipes, is a good thickener, as perceived by consumers, while for jelly, the test’s result highlighted how the aliquot of lemon juices added was not enough to induce a difference in consumers taste.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"125 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":"114081207","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":"An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union","authors":"D. Lachenmeier, Tabata Rajcic de Rezende, S. Schwarz","doi":"10.3390/foods2021-10969","DOIUrl":"https://doi.org/10.3390/foods2021-10969","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"27 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":"126070194","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":"Evaluation of Technologies for the Co-Extraction of Phenolic Compounds and Proteinaceous Material from Olive-Derived Biomasses","authors":"M. Contreras, I. Gómez-Cruz, I. Romero, E. Castro","doi":"10.3390/foods2021-10968","DOIUrl":"https://doi.org/10.3390/foods2021-10968","url":null,"abstract":": The current interest in using olive biophenols to promote functional ingredients and antioxidant additives is increasing. These compounds can be obtained from olive fruit and olive-derived biomasses using different technologies. However, other components can be co-extracted. Therefore, the main objective of this study was to evaluate the effect on protein solubilization of several extraction technologies, which were applied to obtain olive biophenols from olive-derived biomasses. For this purpose, conventional (Soxhlet and water bath) and non-conventional technologies (ultrasound and microwave) were evaluated. The total phenolic content was measured using the Folin and Ciocalteu method and the protein content was measured using the Dumas combustion method. The phenolic profile and the hydroxytyrosol content were also determined. Overall, the highest total phenolic content was obtained using the Soxhlet method, while the microwave-assisted extraction at 100 ◦ C led to the highest protein solubilization (closer to 60%) using water.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"16 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":"125650111","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":"Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics","authors":"Ariadna Montoro, L. I. Sotelo-Díaz, A. Filomena-Ambrosio, M. Igual, J. Martínez-Monzó, P. García-Segovia","doi":"10.3390/foods2021-11008","DOIUrl":"https://doi.org/10.3390/foods2021-11008","url":null,"abstract":": The aim of this study was to add cricket ( Acheta domesticus ) flour to dried mixtures of chucula to obtain a mixture with higher protein content without altering the typical properties of the traditional product. An experimental design with three factors (cricket flour, cacao and other flours) was performed. From this, 27 experiments were carried out. The water and protein content, particle size, water solubility and water absorption index, and color of samples were determined. All samples presented water content values less than or equal to 3%, typical of this type of product. Crude protein content increased significantly with increasing cricket flour content. The particle size of the samples with lower cocoa contents were higher, however those with lower cricket flour contents were lower. The water absorption and solubility indices were not affected by the factors in the ranges studied. The sample with lower content of the generic flours presented lower luminosity values, that is, they were darker. The sample with the highest cocoa content in its formulation showed more orange-reddish tones compared to the rest. The addition of cricket flour could be an alternative to increase the protein content in powdered chucula without altering its traditional characteristics.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"56 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":"131123964","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}