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Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges

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

Deadline for manuscript submissions: closed (30 December 2022) | Viewed by 24404

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Special Issue Editors

Dr. Isabella Taglieri

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Guest Editor

Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
Interests: food technology; novel foods; sensory analysis; bread; sourdough; shelf life; wine; olive oil; food waste; food quality

Dr. Chiara Sanmartin

E-Mail Website
Guest Editor

Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
Interests: food technology; food quality; sensory analysis; shelf life; food stability; bread; sourdough; wine; olive oil; food waste; food fortification; food enrichment

Special Issue Information

Dear Colleagues,

The nutraceutical market is a promising segment of the food sector, as there is growing interest in functional food products. There is indeed more and more scientific evidence to support the hypothesis that some foods and food components have beneficial physiological and psychological effects, which extend beyond the contribution of the basic nutrients. Mediterranean diet foods combine high contents of these components together with strong links to their original places of production.

The optimization of formulation, process and storage conditions is of utmost importance to ensure maximum benefit for the consumer in terms of chemical, sensorial and nutraceutical quality.

In this context, the current Special Issue invites the submission of original research papers and review manuscripts concerning recent advances in the nutritional and sensory boosting of Mediterranean products.

The potential topics include but are not limited to the following:

The development of novel foods;
Functional ingredients;
Innovative technologies (processing, formulation, storage, etc.);
Shelf-life extension and evaluation;
The reduction of food waste;
The valorization of food byproducts.

Dr. Isabella Taglieri
Dr. Chiara Sanmartin
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

sustainability
circular economy
fortification
bioactive compounds
food storage
food development
food waste
food byproduct
nutraceuticals
mediterranean food chains

Published Papers (9 papers)

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Research

16 pages, 1517 KiB

Open AccessArticle

Characterizations and the Mechanism Underlying Cryoprotective Activity of Peptides from Enzymatic Hydrolysates of Pseudosciaena crocea

by Zhe Xu, Zhixuan Zhu, Maolin Tu, Jiale Chang, Shiying Han, Lingyu Han, Hui Chen, Zhijian Tan, Ming Du and Tingting Li

Foods 2023, 12(4), 875; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12040875 - 18 Feb 2023

Cited by 3 | Viewed by 1316

Abstract

Antifreeze peptides are a class of small molecule protein hydrolysates that protect frozen products from cold damage under freezing or subcooling conditions. In this study, three different Pseudosciaena crocea (P. crocea) peptides were from pepsin, trypsin, and neutral protease enzymatic hydrolysis. It aimed to elect the P. crocea peptides with better activity through molecular weight, antioxidant activity, and amino acid analysis, as well as to compare the cryoprotective effects with a commercial cryoprotectant. The results showed that the untreated fillets were prone to be oxidized, and the water-holding capacity after freeze-thaw cycle decreased. However, the treatment of the trypsin hydrolysate of P. crocea protein significantly promoted the water-holding capacity level and reduced the loss of Ca²⁺-ATP enzyme activity and the structural integrity damage of myofibrillar protein in surimi. Moreover, compared with 4% sucrose-added fillets, trypsin hydrolysate treatment enhanced the umami of frozen fillets and reduced the unnecessary sweetness. Therefore, the trypsin hydrolysate of P. crocea protein could be used as a natural cryoprotectant for aquatic products. Hence, this study provides technical support for its use as a food additive to improve the quality of aquatic products after thawing and provides a theoretical basis and experimental foundation for the in-depth research and application of antifreeze peptides. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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22 pages, 1858 KiB

Open AccessArticle

Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes

by Priscilla Farina, Roberta Ascrizzi, Stefano Bedini, Antonella Castagna, Guido Flamini, Monica Macaluso, Alessia Mannucci, Ylenia Pieracci, Annamaria Ranieri, Maria Calogera Sciampagna, Francesca Venturi and Barbara Conti

Foods 2022, 11(24), 3994; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11243994 - 09 Dec 2022

Cited by 7 | Viewed by 1617

Abstract

Meat production has a higher economic and ecological impact than other commodities. The reduction in meat loss and waste throughout the whole supply chain is a demanding challenge. In recent years, the interest in the food-grade polysaccharide chitosan (CH) and essential oils (EOs) employed as allies in meat protection has increased. In this work, we selected five EOs obtained from plants traditionally used as spices, and after their chemical characterisation, a trained panel of expert sensorial analysts determined that, among them, Laurus nobilis (Lauraceae) and Piper nigrum (Piperaceae) EOs were the most suitable to season meat. Therefore, the effect of CH, the L. nobilis and P. nigrum EOs, and EOs-enriched CH solutions on meat was tested to assess how they deter the oviposition behaviour of the blowfly Calliphora vomitoria (Diptera: Calliphoridae) and against water loss, lipid peroxidation, and colour changes. All the applied treatments, compared to the control, did not accelerate meat dehydration but increased colour lightness, an attractive feature for consumers, and discouraged the blowfly’s oviposition. In particular, the P. nigrum EO-enriched CH was the most active in repelling C. vomitoria without negatively affecting the organoleptic qualities and shelf-life of meat. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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19 pages, 1829 KiB

Open AccessArticle

A New Approach in Meat Bio-Preservation through the Incorporation of a Heteropolysaccharide Isolated from Lobularia maritima L.

by Boutheina Ben Akacha, Basma Najar, Francesca Venturi, Mike Frank Quartacci, Rania Ben Saad, Faiçal Brini, Wissem Mnif, Miroslava Kačániová and Anis Ben Hsouna

Foods 2022, 11(23), 3935; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11233935 - 06 Dec 2022

Cited by 8 | Viewed by 1745

Abstract

In this study, a new heteropolysaccharide extracted from Lobularia maritima (L.) Desv. (LmPS), a halophyte harvested in Tunisia, was evaluated as an antioxidant and antibacterial additive in the bio-preservation of raw minced meat. For antibacterial testing, Gram-positive bacteria such as Staphylococcus aureus ATCC and Listeria monocytogenes ATCC 19,117 and Gram-negative bacteria such as Salmonella enterica ATCC 43,972 and Escherichia coli ATCC 25,922 were used. The results indicate that this polymer had a significant antibacterial activity against foodborne pathogens. Additionally, the effects of LmPS at 0.15, 0.3 and 0.6% on refrigerated raw ground beef were investigated from a microbiological, chemical, and sensory perspective. Microbiological analysis of the meat showed that treatment with LmPS significantly (p < 0.05) improved its shelf life, while the biochemical analysis evidenced a significant (p < 0.05) decrease in lipid oxidation. LmPS at 0.6% significantly reduced by 61% and 48% metmyoglobin accumulation at the end of the storage period when compared to BHT and control samples, respectively. The chemometric approach highlighted the relationships among the different meat quality parameters. LmPS can be introduced in the food industry as a powerful natural additive and could be an alternative to synthetic antioxidant compounds. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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18 pages, 650 KiB

Open AccessArticle

Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation

by Dora Klisović, Olivera Koprivnjak, Anja Novoselić, Jelka Pleadin, Tina Lešić and Karolina Brkić Bubola

Foods 2022, 11(15), 2329; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152329 - 04 Aug 2022

Cited by 3 | Viewed by 1792

Abstract

The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K₂₃₂), myristic (C 14:0), and trans-oleic fatty acid (C18:1t) exceeded the prescribed limit for the EVOO category in oils stored with immersed C1 and C2, which indicated that standard analytical parameters are ineffective as tools to examine the declared quality and authenticity of such topping oils. The noted changes in fatty acid profile were primarily prescribed to the migration of fats. C1 and C2 influenced a comparable reduction in EVOO total identified phenolic content (−92.1% and −93.5%, respectively), despite having a different content of total proteins and moisture, whereas C3 influenced a slightly lower reduction (−85.0%). Besides the protein profile, other cheese compounds (e.g., moisture, carbohydrates) have been shown to have a considerable role in the development of the EVOO phenolic profile. Finally, compositional changes in EVOO used as a medium for cheese preservation are under significant influence of the cheese’s chemical composition. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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13 pages, 1893 KiB

Open AccessArticle

Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers

by Ilaria Marchioni, Isabella Taglieri, Rosanna Dimita, Barbara Ruffoni, Angela Zinnai, Francesca Venturi, Chiara Sanmartin and Laura Pistelli

Foods 2022, 11(10), 1481; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101481 - 19 May 2022

Cited by 7 | Viewed by 2238

Abstract

Edible flowers (EFs) are currently consumed as fresh products, but their shelf life can be extended by a suitable drying technique, avoiding the loss of visual quality and valuable nutraceutical properties. Begonia cucullata Willd is a common ornamental bedding plant, and its leaves and flowers are edible. In this work, B. cucullata red flowers were freeze-dried (FD) and hot-air dried (HAD) at different temperatures. To the best of our knowledge, our study is the first one comparing different drying methodologies and different temperatures involving sensory characterization of EFs; therefore, a codified method for the description of the sensory profile of both fresh and dried B. cucullata was developed and validated. Phytochemical analyses highlighted the better preservation of antioxidant compounds (polyphenols, flavonoids and anthocyanins) for flowers dried at 60–70 °C. Visual quality was strongly affected by the drying treatments; in particular the color of the HAD samples significantly turned darker, whereas the FD samples exhibited a marked loss of pigmentation. Although all drying conditions led to a reduction in the hedonic indices if compared with fresh flowers, the best results in terms of organoleptic properties were obtained when the drying temperature was set to 60 or 70 °C. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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13 pages, 612 KiB

Open AccessArticle

Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae)

by Monica Macaluso, Priscilla Farina, Linda Rossi, Alessandro Bianchi, Francesca Venturi, Rodrigo Daniel Chiriboga Ortega, Stefano Bedini, Barbara Conti, Luca Guidi and Angela Zinnai

Foods 2022, 11(9), 1224; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091224 - 24 Apr 2022

Cited by 3 | Viewed by 1848

Abstract

Among the various existing techniques, enzymatic degumming represents a process that is establishing itself as a valid alternative to the more classic chemical processes. Moreover, vegetable oils of various origins have been gaining more consideration as sustainable and affordable protectants for cereals and pulses against the attack of several insect pests. Sitophilus zeamais (Motschulsky) (Coleoptera: Curculionidae) is one of the key pests of cereal crops in the field and in stored and processed cereal products. Based on these highlighted issues, the overall aim of this research was twofold: (i) firstly, the effectiveness of the enzymatic degumming process was evaluated through the use of three different enzymes in order to verify the possible industrial application within the SALOV company as an alternative to the conventional chemical process; (ii) in a second phase, the possible use of the innovative refined oils was explored for sustainable stored grain protection towards S. zeamais. The results obtained confirm the strong possibility of applying the enzymatic process, which is innovative and, in a chemical way, more sustainable than the classical one. Regarding the toxicity towards S. zeamais, the crude peanut oil and the chemically refined peanut oil had lower LC₅₀ values (1.836 and 1.372 g kg⁻¹, respectively) than the oils rectified through enzymatic degumming (LC₅₀ from 2.453 to 4.076 g kg⁻¹), and, therefore, they can be suggested as sustainable stored grain protectants. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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16 pages, 4243 KiB

Open AccessArticle

A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas

by Alessandro Bianchi, Isabella Taglieri, Verdiana Rimbotti Antinori, Fabrizio Palla, Monica Macaluso, Giuseppe Ferroni, Chiara Sanmartin, Francesca Venturi and Angela Zinnai

Foods 2021, 10(10), 2292; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102292 - 28 Sep 2021

Cited by 4 | Viewed by 1808

Abstract

In Italy, Chianti Classico identifies a territory located in the heart of Tuscany that was once known as Chianti. From the pedological point of view, the entire DOCG (Denomination of controlled and guaranteed origin) has some common features but also shows many specific features related to certain small areas that give rise to the presence of many “terroirs”. Due to the intertwining created by the alternation of valleys and hills and the different characteristics of the territory, factors such as altitude and exposure play a very important role in the vegetative and productive expression of grapes. Some production areas were identified within the appellation where it is argued that the terroir and the grapes are quite distinct from those of other surrounding areas, albeit within the Chianti Classico appellation. On the basis of this information and considering that no data are available in the literature, the present study proposed an innovative multidisciplinary approach (analytical and statistical) that was capable of carrying out an objective evaluation of the various sub-areas investigated, using Sangiovese grapes as the variety in question. This research took into account the climatic results and the different pedological characteristics, evaluating the evolutionary phenomena that were linked to the ripening of the grapes in each phase of its formation. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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15 pages, 1143 KiB

Open AccessArticle

Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance

by Maria Sole Facioni, Simona Dominici, Francesca Marescotti, Rosanna Covucci, Isabella Taglieri, Francesca Venturi and Angela Zinnai

Foods 2021, 10(9), 2236; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092236 - 21 Sep 2021

Cited by 4 | Viewed by 7466

Abstract

Lactose intolerance (LI) is the symptomatic condition that characterizes subjects unable to digest lactose. The main solution consists of reducing or eliminating lactose from one’s diet, and so dairy products, particularly cheeses, are often the first foods excluded. The purpose of this study is to contribute to this topic by creating an updated list of naturally lactose-free (NLF) cheeses. Twenty-five PDO (Protected Designation of Origin) cheeses were selected and analyzed to determine their lactose content. At the same time, interviews with the PDO quality control consortia were carried out to understand which parameters are involved in lactose reduction, based on the cheeses’ product specifications. The analytical techniques used here for lactose determination are the most sensitive (HPAEC-PAD and LC/MS-MS), given their low limit of quantification (LOQ) of less than 10 mg/kg. The majority of selected PDO cheeses resulted in a lactose content less than the LOQ. Because of the high variability allowed in PDO cheeses’ operative conditions, it would be better to case-by-case examine the PDO cheese specification and declare the product as NLF after repeated analysis. The results of the chemical determination of this research allowed to draw up a very useful list of PDO cheeses for both consumers and nutritionists that could be identified as NLF. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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24 pages, 3195 KiB

Open AccessArticle

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

by Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Frank Quartacci, Marinella De Leo, Luisa Pistelli, Fabrizio Palla, Guido Flamini and Angela Zinnai

Foods 2021, 10(5), 942; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050942 - 25 Apr 2021

Cited by 24 | Viewed by 3480

Abstract

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life. Full article

(This article belongs to the Special Issue Boosting the Mediterranean Diet Foods: Innovative Technologies, Novel Foods and Shelf Life Challenges)

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