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Safety and Quality Assessment of Novel Food
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Safety and Quality Assessment of Novel Food

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

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 15265

Special Issue Editors

Dr. Simone Belluco

E-Mail Website
Guest Editor
Department of Food Safety, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
Interests: food safety; food microbiology; edible insects; systematic review; Salmonella
Dr. Alessandra Tata

E-Mail Website
Guest Editor
Istituto Zooprofilattico Sperimentale delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
Interests: ambient mass spectrometry; non-targeted analysis; chemometrics, authetication of food

Special Issue Information

Dear Colleagues,

We are planning to publish a Special Issue on the “Safety and Quality Assessment of Novel Food”. The growing human population and the need for sustainable food systems capable of reducing the pressure on the environment are shaping the global food system. Novel food and novel technologies represent potential solutions to the current situation. The use of uncommon food sources may represent a solution to protein demand and, by increasing the biodiversity of our food systems, could reduce and redistribute the pressure on the environment. Novel processes and technologies, driven by the concepts of circular economy, waste reduction, and efficiency, would help this revolution to reach its goals. However, a conditio sine qua non to realize this scenario is the assessment of the safety and the quality of products originating from such novel food and technologies. Currently, the lack of safety data is slowing down this revolution. Authors are encouraged to submit original studies and high-quality reviews on the safety and quality aspects of novel food and technologies, such as microbiology, chemistry, authenticity, composition, epidemiology, toxicity, hazard identification, and risk assessments.

Dr. Simone Belluco
Dr. Alessandra Tata
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

  • novel food
  • novel technologies
  • food microbiology
  • food chemistry
  • authenticity
  • risk
  • edible insects
  • microalgae

Published Papers (5 papers)

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Research

11 pages, 2534 KiB  
Article
Authentication of Edible Insects’ Powders by the Combination of DART-HRMS Signatures: The First Application of Ambient Mass Spectrometry to Screening of Novel Food
by Alessandra Tata, Andrea Massaro, Filippo Marzoli, Brunella Miano, Marco Bragolusi, Roberto Piro and Simone Belluco
Foods 2022, 11(15), 2264; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152264 - 29 Jul 2022
Cited by 9 | Viewed by 2174
Abstract
This feasibility study reports the use of direct analysis in real-time high-resolution mass spectrometry (DART-HRMS) in profiling the powders from edible insects, as well as the potential for the identification of different insect species by classification modeling. The basis of this study is [...] Read more.
This feasibility study reports the use of direct analysis in real-time high-resolution mass spectrometry (DART-HRMS) in profiling the powders from edible insects, as well as the potential for the identification of different insect species by classification modeling. The basis of this study is the revolution that has occurred in the field of analytical chemistry, with the improved capability of ambient mass spectrometry to authenticate food matrices. In this study, we applied DART-HRMS, coupled with mid-level data fusion and a learning method, to discriminate between Acheta domesticus (house cricket), Tenebrio molitor (yellow mealworm), Locusta migratoria (migratory locust), and Bombyx mori (silk moth). A distinct metabolic fingerprint was observed for each edible insect species, while the Bombyx mori fingerprint was characterized by highly abundant linolenic acid and quinic acid; palmitic and oleic acids are the statistically predominant fatty acids in black soldier fly (Hermetia illucens). Our chemometrics also revealed that the amino acid proline is a discriminant molecule in Tenebrio molitor, whereas palmitic and linoleic acids are the most informative molecular features of the house cricket (Acheta domesticus). Good separation between the four different insect species was achieved, and cross-validation gave 100% correct identification for all training samples. The performance of the random forest classifier was examined on a test set and produced excellent results, in terms of overall accuracy, sensitivity, and specificity. These results demonstrate the reliability of the DART-HRMS as a screening method in a future quality control scenario to detect complete substitution of insect powders. Full article
(This article belongs to the Special Issue Safety and Quality Assessment of Novel Food)
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15 pages, 911 KiB  
Article
Nutrition Profile and Animal-Tested Safety of Morchella esculenta Mycelia Produced by Fermentation in Bioreactors
by I-Chen Li, Lynn-Huey Chiang, Szu-Yin Wu, Yang-Chia Shih and Chin-Chu Chen
Foods 2022, 11(10), 1385; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101385 - 11 May 2022
Cited by 6 | Viewed by 2244
Abstract
Morchella esculenta (ME), or “true” morel mushrooms, are one of the most expensive mushrooms. M. esculenta contain all the important nutrients including carbohydrates, proteins, polyunsaturated fatty acids, and several bioactive compounds such as polysaccharides, organic acids, polyphenolic compounds, and tocopherols, which are promising [...] Read more.
Morchella esculenta (ME), or “true” morel mushrooms, are one of the most expensive mushrooms. M. esculenta contain all the important nutrients including carbohydrates, proteins, polyunsaturated fatty acids, and several bioactive compounds such as polysaccharides, organic acids, polyphenolic compounds, and tocopherols, which are promising for antioxidant, immunomodulation, anti-cancer, and anti-inflammatory applications. However, the M. esculenta fruiting body is difficult to collect in nature and the quality is not always reliable. For this reason, the cultivation of its mycelia represents a useful alternative for large-scale production. However, for M. esculenta mycelia to be used as an innovative food ingredient, it is very important to prove it is safe for human consumption while providing high-quality nutrients. Hence, for the first time in this study, the nutritional composition, as well as 90 days of oral toxicity of fermented ME mycelia in Sprague Dawley rats, is examined. Results showed that the ME mycelia contained 4.20 ± 0.49% moisture, 0.32 ± 0.07% total ash, 17.17 ± 0.07% crude lipid, 39.35 ± 0.35% crude protein, 38.96 ± 4.60% carbohydrates, and 467.77 ± 0.21 kcal/100 g energy, which provides similar proportions of macronutrients as the U.S. Dietary Reference Intakes recommend. Moreover, forty male and female Sprague Dawley rats administrating ME mycelia at oral doses of 0, 1000, 2000, and 3000 mg/kg for 90 days showed no significant changes in mortality, clinical signs, body weight, ophthalmology, and urinalysis. Although there were alterations in hematological and biochemical parameters, organ weights, necropsy findings, and histological markers, they were not considered to be toxicologically significant. Hence, the results suggest that the no-observed-adverse-effects level (NOAEL) of ME mycelia was greater than 3000 mg/kg/day and can therefore be used safely as a novel food at the NOAEL. Full article
(This article belongs to the Special Issue Safety and Quality Assessment of Novel Food)
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17 pages, 16764 KiB  
Article
The Bacterial Microbiota of Edible Insects Acheta domesticus and Gryllus assimilis Revealed by High Content Analysis
by Dominykas Aleknavičius, Juliana Lukša, Živilė Strazdaitė-Žielienė and Elena Servienė
Foods 2022, 11(8), 1073; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11081073 - 07 Apr 2022
Cited by 11 | Viewed by 3094
Abstract
In the concept of novel food, insects reared under controlled conditions are considered mini livestock. Mass-reared edible insect production is an economically and ecologically beneficial alternative to conventional meat gain. Regarding food safety, insect origin ingredients must comply with food microbial requirements. House [...] Read more.
In the concept of novel food, insects reared under controlled conditions are considered mini livestock. Mass-reared edible insect production is an economically and ecologically beneficial alternative to conventional meat gain. Regarding food safety, insect origin ingredients must comply with food microbial requirements. House crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) are preferred insect species that are used commercially as food. In this study, we examined cricket-associated bacterial communities using amplicon-based sequencing of the 16S ribosomal RNA gene region (V3–V4). The high taxonomic richness of the bacterial populations inhabiting both tested cricket species was revealed. According to the analysis of alpha and beta diversity, house crickets and Jamaican field crickets displayed significantly different bacterial communities. Investigation of bacterial amplicon sequence variants (ASVs) diversity revealed cricket species as well as surface and entire body-associated bacterial assemblages. The efficiency of crickets processing and microbial safety were evaluated based on viable bacterial counts and identified bacterial species. Among the microorganisms inhabiting both tested cricket species, the potentially pathogenic bacteria are documented. Some bacteria representing identified genera are inhabitants of the gastrointestinal tract of animals and humans, forming a normal intestinal microflora and performing beneficial probiotic functions. The novel information on the edible insect-associated microbiota will contribute to developing strategies for cricket processing to avoid bacteria-caused risks and reap the benefits. Full article
(This article belongs to the Special Issue Safety and Quality Assessment of Novel Food)
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20 pages, 1294 KiB  
Article
Nutritional Quality and Safety of the Spirulina Dietary Supplements Sold on the Slovenian Market
by Jasmina Masten Rutar, Marta Jagodic Hudobivnik, Marijan Nečemer, Katarina Vogel Mikuš, Iztok Arčon and Nives Ogrinc
Foods 2022, 11(6), 849; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060849 - 17 Mar 2022
Cited by 17 | Viewed by 3380
Abstract
The microalgae Spirulina may be a popular dietary supplement rich in essential nutrients and vitamins, but oversight of the supplement industry, in general, remains limited, and increasing incidents of adulteration, misbranding, and undeclared ingredients together with misleading claims create potential risks. In response, [...] Read more.
The microalgae Spirulina may be a popular dietary supplement rich in essential nutrients and vitamins, but oversight of the supplement industry, in general, remains limited, and increasing incidents of adulteration, misbranding, and undeclared ingredients together with misleading claims create potential risks. In response, this study characterized the elemental, amino acid and fatty acid content of commercially available Spirulina supplements in Slovenia using EDXRF, ICP-MS and GC-MS and compared the results with their nutritional declaration. The gathered data confirm that Spirulina supplements are a good source of calcium (0.15 to 29.5% of RDA), phosphorous (3.36–26.7% of RDA), potassium (0.5 to 7.69% of RDA) and selenium (0.01 to 38.6% of RDA) when consumed within recommended amounts. However, although iron contents were relatively high (7.64 to 316% of RDA), the actual bioavailability of iron was much lower since it was mainly present as the ferric cation. This study also confirms that pure Spirulina supplements are a good source of essential and non-essential amino acids, and ω-6 but not ω-3 polyunsaturated fatty acids. The presence of additives resulted in significant variation in nutrient content and, in some instances, lower product quality. Moreover, a high proportion (86.7%) of inappropriate declarations regarding the elemental content was observed. Overall, the study conclusions underline the need for a stricter control system for Spirulina-based supplements. Full article
(This article belongs to the Special Issue Safety and Quality Assessment of Novel Food)
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14 pages, 1541 KiB  
Article
Time Trends of Tetrahydrocannabinol (THC) in a 2008–2021 German National Survey of Hemp Food Products
by Hannah Dräger, Ines Barthlott, Patricia Golombek, Stephan G. Walch and Dirk W. Lachenmeier
Foods 2022, 11(3), 486; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030486 - 08 Feb 2022
Cited by 6 | Viewed by 3492
Abstract
∆9-Tetrahydrocannabinol (THC) is known as the main psychotropic compound present in the hemp plant. It also occurs in commercially available hemp food products and may have adverse effects on consumers. This article provides an overview of the current situation of the [...] Read more.
∆9-Tetrahydrocannabinol (THC) is known as the main psychotropic compound present in the hemp plant. It also occurs in commercially available hemp food products and may have adverse effects on consumers. This article provides an overview of the current situation of the THC content in hemp food products in Germany in recent years. The content of THC was evaluated in a data set of 5 different hemp food product groups (tea, seeds, seed oils, food supplements, and nonalcoholic beverages) comprising 511 samples. For the toxicological assessment, the THC intake was estimated and the exhaustion of acute reference dose (ARfD) and lowest observed adverse effect level (LOAEL) was calculated using average daily consumption scenarios. Data show that hemp beverages and seeds typically do not contain amounts of THC that can exceed toxicological thresholds. On the contrary, hemp food supplements, such as cannabidiol (CBD) products, can contain high levels of THC, since the THC content of 18% of the samples has the potential to exceed the LOAEL and 8% even exceed the minimum intoxication dose. However, a significant linear decrease in the THC content of hemp food supplements was observed between 2018 and 2021 (n = 111, R = −0.36, p < 0.0001). A problematic food group is also tea based on flowers, leading to an increase in overall THC levels in recent years. Regulation of low-THC products within the framework of controlled distribution of cannabis for recreational use appears to be advisable. Full article
(This article belongs to the Special Issue Safety and Quality Assessment of Novel Food)
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