Foods 2021最新文献

{"title":"Effect of Pulsed Electric Fields on the Recovery of Antioxidant Protein Extracts from Fish Side Streams","authors":"F. J. Martí-Quijal, F. Barba, Francesc Ramon-Mascarell","doi":"10.3390/foods2021-10962","DOIUrl":"https://doi.org/10.3390/foods2021-10962","url":null,"abstract":": Fish side streams represent between 20–80% of the weight of fish, and their disposal represents an environmental and economic problem. These side streams contain proteins and antioxidant compounds that give them added value. In order to valorise these side streams, an extraction assisted by pulsed electric fields (PEF) was carried out to obtain proteins and compounds with antioxidant activity. An extraction for the same time but without PEF pre-treatment was used as a control. The side streams used were head, skin, viscera and backbone from sea bass. The antioxidant capacity was measured by two complementary methods, TEAC and ORAC. The results showed that in the case of head and skin, treatment with PEF notably improved protein extraction by 37.7 and 37.8%, respectively. However, for viscera, the best values were achieved with the control extraction. Finally, backbone did not show significant differences in protein recovery between PEF-assisted extraction and control extraction. Regarding antioxidant capacity, the results followed the same trend as for proteins. For head and skin, the pre-treatment with PEF increased the extraction of antioxidant compounds, improving the TEAC values by 21.74 and 29.11%, respectively. On the other hand, ORAC results increased 22.11% for head extracts and 40.93% for skin extracts. In the extracts obtained from the viscera, the TEAC and ORAC values were better in the control sample, being 21.43% and 24.82% higher, respectively. The antioxidant compounds present in the samples may be bioactive peptides, but a more exhaustive analysis using chromatographic techniques would be necessary to complete the information. Therefore, it has been seen that PEF-assisted extraction can be a good strategy to increase the recovery of proteins and antioxidant compounds from fish side streams such as head or skin, but not for viscera and backbone.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128818459","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":"Assessing the Content of Phytochemicals in Honey Samples: Polyphenols as Bio-Indicators of Their Botanical Origin","authors":"María Celeiro, Lua Vazquez, Daniel Armada, T. Dagnac, M. Llompart","doi":"10.3390/foods2021-10936","DOIUrl":"https://doi.org/10.3390/foods2021-10936","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123697868","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":"Croatian Traditional Apple Varieties: Why Are They More Resistant to Plant Diseases?","authors":"Ante Lončarić, T. Kovač, A. Gotal, María Celeiro, M. Lores","doi":"10.3390/foods2021-10917","DOIUrl":"https://doi.org/10.3390/foods2021-10917","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127388454","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":"Targeted HPLC-UV-FLD Polyphenolics to Assess Paprika Geographical Origin","authors":"Xavi Collado, Guillem Campmajó, S. Sentellas, J. Saurina, Oscar Núñez","doi":"10.3390/foods2021-10923","DOIUrl":"https://doi.org/10.3390/foods2021-10923","url":null,"abstract":": Paprika is a red powder seasoning with a characteristic flavour obtained from the drying and grinding of red pepper fruits of the genus Capsicum (Solanaceae family). In Europe, seven paprika products are distinguished with the protected designation of origin (PDO) label, which ensures a high-quality product through strict requirements, leading to higher retail prices than unlabelled paprika and making them susceptible to fraudulent practices. Contents of polyphenol and phenolic compounds depend on several factors, such as the environmental conditions of the production area. Thus, in the present study, a simple and feasible high-performance liquid chromatography with ultraviolet and fluorescent detection (HPLC-UV-FLD) method was developed to determine 17 polyphenols in paprika samples, aiming to authenticate them through chemometrics. Reversed-phase chromatographic separation was optimised, using a C18 column and 0.1% formic acid aqueous solution and acetonitrile as the mobile phase components. The proposed methodology exhibited limits of detection below 0.9 mg L − 1 , as well as good linearity (R 2 ≥ 0.984), precision (RSD day-to-day values below 24%), and trueness (relative errors below 14%). Moreover, compound confirmation was carried out via high-performance liquid chromatography coupled to mass spectrometry (HPLC-MS). The proposed methodology was applied to 109 paprika samples, including samples from Spain (La Vera PDO, Murcia PDO, and Mallorca PDO), Hungary, and the Czech Republic. The obtained HPLC-UV-FLD polyphenolic profiles were employed as sample chemical descriptors to authenticate paprika geographical origin using a classification decision tree constructed via partial least squares regression–discriminant analysis (PLS-DA) models. As a result, a sample classification rate of 87.8% was reached after external validation. Moreover, two different paprika geographical origin blend scenarios (La Vera vs. Murcia and the Czech Republic vs. Murcia) were evaluated through partial least squares (PLS) regression, allowing blend percentage prediction with errors below 10.8% after external validation.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116263614","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":"Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal","authors":"Mikel Añibarro-Ortega, J. Pinela, J. Petrović, M. Prieto, M. Soković, Isabel C. F. R. Ferreira, J. Simal-Gándara, L. Barros","doi":"10.3390/foods2021-10949","DOIUrl":"https://doi.org/10.3390/foods2021-10949","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124910981","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":"Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough","authors":"Giovanna Iosca, Camilla Febo, H. Haghighi, L. De Vero, M. Gullo, A. Pulvirenti","doi":"10.3390/foods2021-10952","DOIUrl":"https://doi.org/10.3390/foods2021-10952","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121040250","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":"Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study","authors":"Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, H. Mishra","doi":"10.3390/foods2021-10947","DOIUrl":"https://doi.org/10.3390/foods2021-10947","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134205675","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":"Appraising Blueberry Residues as a Natural Source of Bioactive Compounds","authors":"María Celeiro, Aly Castillo, Alicja Rosalowska, C. García-Jares, M. Lores","doi":"10.3390/foods2021-10931","DOIUrl":"https://doi.org/10.3390/foods2021-10931","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129929993","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}