Research

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12 pages, 4407 KiB

Open AccessArticle

Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

by Nelson Pereira, Carla Alegria, Cristina Aleixo, Paula Martins, Elsa M. Gonçalves and Marta Abreu

Foods 2021, 10(12), 2916; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122916 - 25 Nov 2021

Cited by 5 | Viewed by 2075

Abstract

Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix [...] Read more.

Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented products with sensory acceptability and potentially probiotic characteristics. This paper details the characterisation of the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in fermentation processes, along with LAB strains available from INIAV’s collection. Morphological, biochemical (API system), and genomic (16S rDNA gene sequencing) identification showed that the dominant LAB genera in unripe green tomato are Lactiplantibacillus, Leuconostoc, and Weissella. Among nine tested strains, autochthonous Lactiplantibacillus plantarum and allochthonous Weissella paramesenteroides showed tolerance to added solanine (200 ppm) and the best in vitro probiotic potential. The results indicate that the two LAB strains are promising candidates for manufacturing probiotic fermented foods from unripe green tomatoes. Full article

(This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility)

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16 pages, 856 KiB

Open AccessArticle

Linseed Silesia, Diverse Crops for Diverse Diets. New Solutions to Increase Dietary Lipids in Crop Species

by Magdalena Zuk, Jakub Szperlik and Jan Szopa

Foods 2021, 10(11), 2675; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112675 - 03 Nov 2021

Cited by 6 | Viewed by 1684

Abstract

The aim of the work was to compare the new variety of oil flax (Silesia) with already cultivated varieties in terms of plant productivity, oil content, fatty acid composition and significant secondary metabolites. The analyzed linseed varieties are characterized by low (Linola), medium [...] Read more.

The aim of the work was to compare the new variety of oil flax (Silesia) with already cultivated varieties in terms of plant productivity, oil content, fatty acid composition and significant secondary metabolites. The analyzed linseed varieties are characterized by low (Linola), medium (Silesia) and high (Szafir) content of omega-3 fatty acids. Special attention was paid to the quality of the oil and the characteristics that determine its stability (reduction of susceptibility to oxidation). A number of antioxidant compounds of secondary metabolism (simple phenols, phenolic acids, flavonoids, tannins) were identified in the linseed oils. All of these compounds can affect lipid oxidation by a mechanism that attenuates initiating radicals such as hydroxyl or forms an oxidizing primary product such as peroxides. Chelation of metal ions may also be involved in lipid oxidation. We propose a mechanism that encompasses all these processes and facilitates understanding of the complex relationships between them. The general thesis is that the ratio of polyunsaturated fatty acids is associated with a better metabolic state of flaxseed, and thus with a higher nutritional value. In addition, we find a number of specialized secondary metabolites characteristic of the flax studied, which could be useful for chemotaxonomy. Full article

(This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility)

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17 pages, 3000 KiB

Open AccessArticle

Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis

by Atallah A. Atallah, Ali Osman, Mahmoud Sitohy, Dalia G. Gemiel, Osams H. El-Garhy, Islam H. El Azab, Nadia. H. Fahim, Abdelmoniem M. Abdelmoniem, Amir E. Mehana and Tharwat A. Imbabi

Foods 2021, 10(10), 2493; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102493 - 18 Oct 2021

Cited by 7 | Viewed by 2905

Abstract

The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g/kg body weight/day) and the different meat [...] Read more.

The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g/kg body weight/day) and the different meat quality aspects. The results show that fat content was highest (p < 0.05) in yogurt fortified with Spirulina powder, but protein (%) was highest in yogurt enriched with WPC. Yogurt containing Spirulina powder showed a significant (p < 0.05) increase in total antioxidant activity. The final live body weight for G1 was higher than the other groups. However, additives affected the saddle, hind legs, liver and neck percentages significantly (p < 0.05). There were not significant differences for all groups in the forelegs, lung and heart percentages. LDL-cholesterol, total protein, globulin, albumin, creatinine and immunoglobulin M values were lowest (p < 0.05) in the WPC group. Significant improvements appeared in the small intestinal wall, microbiology, growth performance, serum biochemistry, organ histology and meat quality of the group receiving enriched yogurt. Yogurts enriched with WPC, Ca-CN and Spirulina platensis can be used as functional foods. Full article

(This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility)

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24 pages, 2474 KiB

Open AccessArticle

Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

by Marbie Alpos, Sze Ying Leong and Indrawati Oey

Foods 2021, 10(6), 1368; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061368 - 13 Jun 2021

Cited by 9 | Viewed by 3650

Abstract

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium [...] Read more.

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl₂), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl₂ solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl₂ solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl₂ shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl₂ (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans. Full article

(This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility)

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17 pages, 2516 KiB

Open AccessArticle

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages

by Diego Salazar, Mirari Arancibia, Lenin Calderón, María Elvira López-Caballero and María Pilar Montero

Foods 2021, 10(5), 1142; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051142 - 20 May 2021

Cited by 9 | Viewed by 4231

Abstract

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were [...] Read more.

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population. Full article

(This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility)

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9 pages, 979 KiB

Open AccessArticle

Analysis of Factors Influencing Food Nutritional Labels Use in Nanjing, China

by Jing Zhang, Liangliang Zhai, Maurice Osewe and Aijun Liu

Foods 2020, 9(12), 1796; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121796 - 03 Dec 2020

Cited by 6 | Viewed by 3317

Abstract

A correct use of food nutrition la bels benefits consumers in pursuing balanced diets. As a result, we conducted interviews in Nanjing, China and randomly sampled 427 respondents. Further, we used both descriptive statistics and binary logistic regression to assess their perception of [...] Read more.

A correct use of food nutrition la bels benefits consumers in pursuing balanced diets. As a result, we conducted interviews in Nanjing, China and randomly sampled 427 respondents. Further, we used both descriptive statistics and binary logistic regression to assess their perception of food nutrition label use. The results indicated that the current situation is not ideal in Nanjing. Only 7.26% of respondents use labeling consistently. Data on purchasing experience, comprehension, nutritional value, work sector, chronic disease, diet awareness, nutritional knowledge, and age were statistically significant. Conversely, taste and primary shopper categories negatively influenced food nutrition label use. In light of the above results, we propose policy recommendations to promote consumers’ use of food nutrition labels. These are also beneficial in improving diet and relieving chronic diseases. Full article

(This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility)

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Review

Jump to: Research

19 pages, 355 KiB

Open AccessReview

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

by Vera Lavelli, Paolo D’Incecco and Luisa Pellegrino

Foods 2021, 10(9), 1989; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10091989 - 25 Aug 2021

Cited by 21 | Viewed by 4174

Abstract

Inadequate intake of vitamin D is a global health issue related to severe diseases, mainly involving subjects with dark skin pigmentation, patients affected by malnutrition, malabsorption syndromes, or obesity, and elderly people. Some foods fortified with vitamin D have been tested in vivo, [...] Read more.

Inadequate intake of vitamin D is a global health issue related to severe diseases, mainly involving subjects with dark skin pigmentation, patients affected by malnutrition, malabsorption syndromes, or obesity, and elderly people. Some foods fortified with vitamin D have been tested in vivo, but fortification strategies with a global outreach are still lacking. This review is focused on food fortification with vitamin D, with the aim to collect information on (a) formulation strategies; (b) stability during processing and storage; and (c) in vitro bioaccessibility. Approaches to add vitamin D to various foods were analyzed, including the use of free vitamin D, vitamin D loaded in simple and double nanoemulsions, liposomes, casein micelles, and protein nanocapsules. Numerous studies were reviewed to elucidate the impact of food technologies on vitamin D’s stability, and mechanisms that lead to degradation were identified—namely, acid-catalyzed isomerization, radical-induced oxidation, and photo-oxidation. There is, however, a lack of kinetic data that allow for the prediction of vitamin D’s stability under industrial processing conditions. The roles that lipids, proteins, fibers, and antioxidants play in vitamin bioaccessibility have been clarified in various studies, while future needs include the design of specific food matrices that simultaneously achieve a balance between the long-term stability, bioaccessibility and, ultimately, in vivo functionality of vitamin D. Full article

(This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility)

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24 pages, 1401 KiB

Open AccessReview

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

by Farrah Aida Arris, Vincent Tiang Soon Thai, Wan Nabilah Manan and Mohd Shaiful Sajab

Foods 2020, 9(12), 1769; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121769 - 29 Nov 2020

Cited by 18 | Viewed by 5409

Abstract

Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues [...] Read more.

Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content. Full article

(This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility)

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