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Foods
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Characterization of Food Products for Quality Control
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Characterization of Food Products for Quality Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 4544

Special Issue Editors

Dr. Vincenzo Lo Turco

E-Mail Website
Guest Editor
Department of Biomedical and Dental Sciences, Morphological and Functional Images, University of Messina, V.le G. Palatucci, 98168 Messina, Italy
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
Special Issues, Collections and Topics in MDPI journals
Dr. Angela Giorgia Potorti

E-Mail Website
Guest Editor
Department of Biomedical and Dental Sciences, Morphological and Functional Images, University of Messina, V.le G. Palatucci, 98168 Messina, Italy
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Today, consumers are increasingly aware of the quality of their food. The quality of food products is closely related to their characterization based on food origin, food composition, and bioactive compounds including phenolic acids, carotenoids, and vitamin C. Ensuring the absence of natural toxic compounds as well as microbiological and chemical contaminants is a basic requirement for food safety. In the specific case of traditional products (protected designation of origin and protected geographical indication), characterization is necessary to guarantee the difference in quality between certified and non-certified products. Several approaches, including analytical methods and instruments (chromatographic techniques, mass spectrometry and its hyphenated techniques, nuclear magnetic resonance spectroscopy, etc.), can be used for quality and safety assessment. Therefore, there is a clear need for studies to determine the presence, amount, and health effects of nutrients and bioactive compounds, as well as the levels of organic and inorganic contaminants in foods. Moreover, we encourage the submission of manuscripts to this Special Issue that address the characterization and control of the quality of food products via the development of innovative strategies and by means of consolidated analytical methods.

Dr. Vincenzo Lo Turco
Dr. Angela Giorgia Potorti
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food characterization
  • food quality
  • food composition
  • bioactive compounds
  • food safety
  • contaminants
  • analytical methods
  • traditional products
  • novel food

Published Papers (4 papers)

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Research

12 pages, 1024 KiB  
Article
Using Single-Particle Inductively Coupled Plasma Mass Spectrometry to Determine the Changes of Silver Nanoparticles in Bread Induced via Simulated Digestion
by Diomid Revenco, Martina Fialová Hakenová, Oto Mestek and Richard Koplík
Foods 2024, 13(9), 1311; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13091311 - 24 Apr 2024
Viewed by 177
Abstract
Silver nanoparticles (AgNPs), widely used in various fields of technology as an antimicrobial agent, represent a new type of environmental pollutant. Through various routes, AgNPs might penetrate into agricultural crops and foodstuffs. It is important to know if AgNPs contained in food persist [...] Read more.
Silver nanoparticles (AgNPs), widely used in various fields of technology as an antimicrobial agent, represent a new type of environmental pollutant. Through various routes, AgNPs might penetrate into agricultural crops and foodstuffs. It is important to know if AgNPs contained in food persist in digested food and are therefore available for entering the inner organs of the consumer’s body. Using the technique of single-particle ICP-MS, we analysed the changes in the number and size distribution of AgNPs added to a sample of bread submitted to in vitro simulated gastrointestinal digestion. The majority of silver, in terms of mass, was transformed from the state of particles to the dissolved state during bread digestion, but the number of particles was reduced by 25% only. The most abundant particle size was reduced from 60 nm to 49 nm. Hence, a substantial part of transformed nanoparticles is still present in food digestate. This means that AgNPs consumed together with food can theoretically enter the inner cells of human body. Full article
(This article belongs to the Special Issue Characterization of Food Products for Quality Control)
12 pages, 580 KiB  
Article
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts
by Likhitha Marlapati, Rabia F. S. Basha, Amelia Navarre, Amanda J. Kinchla and Alissa A. Nolden
Foods 2024, 13(7), 984; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13070984 - 23 Mar 2024
Viewed by 1136
Abstract
A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar [...] Read more.
A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts. Using instrumental methods, commercially available yogurt products were analyzed for their pH, titratable acidity, color, water activity, moisture content, and rheology, which included 13 plant-based (almond, cashew, coconut, oat, soy) and 8 whole-milk dairy yogurts. The present study reveals that the plant-based and dairy yogurts had no significant differences in pH, lactic acid, water activity, or moisture content. However, there were significant differences in the color and texture properties between the plant-based and dairy yogurts. Additionally, significant differences were observed across the plant-based yogurt products in terms of their color and texture properties. This highlights the need for additional studies to determine how individual ingredients influence the physical characteristics and textural properties to direct the development of plant-based yogurts. Improving upon the physicochemical properties of plant-based yogurt may encourage more consumers to adopt a more sustainable diet. Full article
(This article belongs to the Special Issue Characterization of Food Products for Quality Control)
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12 pages, 320 KiB  
Article
Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil
by Brenda de Nazaré do Carmo Brito, Mayara Galvão Martins, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria and Rosinelson da Silva Pena
Foods 2023, 12(23), 4333; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12234333 - 01 Dec 2023
Cited by 1 | Viewed by 897
Abstract
Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is [...] Read more.
Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, tucupi obtained from the markets of Belém (Pará, Brazil) and produced using agroindustrial (11 samples) and non-agroindustrial (11 samples) units were investigated to determine their physicochemical characteristics, total and free HCN contents, and free bioactive amine profiles. Most of the samples showed significant variations (p ≤ 0.05) in pH (2.82–4.67), total acidity (0.14–1.36 g lactic acid/100 mL), reducing sugars (up to 2.33 g/100 mL), and total sugars (up to 4.35 g/100 mL). Regarding the amines, four biogenic amines (0.5–4.2 mg/L tyramine, 1.0–23.1 mg/L putrescine, 0.5–66.8 mg/L histamine, and 0.6–2.9 mg/L tryptamine) and one polyamine (0.4–1.7 mg/L spermidine) were identified in the tucupi samples. Even in the tucupi produced using the agroindustrial units, which had quality seals provided by the local regulatory agency, high levels of biogenic amines (4.4–78.2 mg/L) were observed, as well as high dosages of total (8.87–114.66 mg/L) and free (0.80–38.38 mg/L) HCN. These facts highlight the need for better knowledge regarding the product manufacturing process to establish standardization and high-quality conditions for tucupi processing since high contents of biogenic amines and HCN are commonly associated with adverse health effects. Full article
(This article belongs to the Special Issue Characterization of Food Products for Quality Control)
20 pages, 559 KiB  
Article
Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies
by Aliona Ghendov-Mosanu, Natalia Netreba, Greta Balan, Daniela Cojocari, Olga Boestean, Viorica Bulgaru, Angela Gurev, Liliana Popescu, Olga Deseatnicova, Vladislav Resitca, Carmen Socaciu, Adela Pintea, Tamar Sanikidze and Rodica Sturza
Foods 2023, 12(21), 3907; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12213907 - 25 Oct 2023
Cited by 1 | Viewed by 1942
Abstract
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its [...] Read more.
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5–20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15–20% YPP contributed to improved consistency due to the formation of complexes between starch and protein. Full article
(This article belongs to the Special Issue Characterization of Food Products for Quality Control)
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