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Foods (Basel, Switzerland)

Silvia Tores de la Cruz, Amaia Iriondo-DeHond, Teresa Herrera, Yolanda Lopez-Tofiño, Carlos Galvez-Robleño, Marin Prodanov, Francisco Velazquez-Escobar, Raquel Abalo, Maria Dolores Del Castillo
Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber...
February 12, 2019: Foods (Basel, Switzerland)
Ruiping Luo, Xinrui Zhou, Yan Chen, Sicheng Tuo, Fulin Jiang, Xiaodi Niu, Fengguang Pan, Hongsu Wang
Lysozyme is in high demand due to its many favorable characteristics such as being naturally occurring, non-toxic, and easy to digest and absorb. Recently, superparamagnetic nanoparticles with strong magnetic responsiveness have attracted significant interest for enzyme purification. The aptamer of the enzyme can be chemically synthesized rapidly at a large scale using simple and low-cost preparation methods. Therefore, Fe₃O₄ nanoparticles (Fe₃O₄ NPs) were prepared by chemical co-precipitation and were then functionalized with amino groups to produce NH₂-Fe₃O₄ NPs...
February 12, 2019: Foods (Basel, Switzerland)
Maja Benković, Tomislav Bosiljkov, Amela Semić, Damir Ježek, Siniša Srečec
The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the amount of carob flour and (ii) the effect of carob bean gum naturally present in the carob flour with seeds versus the commercially available carob bean gum. All samples analyzed in this study exhibited shear thinning behavior. The texture analysis revealed a significant ( p < 0.01) increase in consistency and firmness in samples with higher amounts of carob flour added, while higher temperatures significantly ( p < 0...
February 12, 2019: Foods (Basel, Switzerland)
Leontina Lipan, Marina Cano-Lamadrid, Mireia Corell, Esther Sendra, Francisca Hernández, Laura Stan, Dan Cristian Vodnar, Laura Vázquez-Araújo, Ángel A Carbonell-Barrachina
Fresh water availability is considered highly risky because it is a finite resource, and a deficiency in water leads to numerous economic and environmental issues. Agriculture is one of the main consumers of fresh water in practices such as irrigation and fertilization. In this context, the main objectives of this study were (i) to determine the descriptive sensory profiles of four almond types grown using different irrigation strategies and (ii) to study their acceptance in a cross-cultural study (Romania and Spain)...
February 12, 2019: Foods (Basel, Switzerland)
Lorenzo Albanese, Alessandra Bonetti, Luigi Paolo D'Acqui, Francesco Meneguzzo, Federica Zabini
Extracts from parts of coniferous trees have received increased interest due to their valuable bioactive compounds and properties, useful for plenty of experimental and consolidated applications, in fields comprising nutraceutics, cosmetics, pharmacology, food preservation, and stimulation of plant growth. However, the variability of the bioactive properties, the complexity of the extraction methods, and the use of potentially harmful synthetic chemicals, still represent an obstacle to the spreading of such valuable natural compounds...
February 12, 2019: Foods (Basel, Switzerland)
Agata Campisi, Rosaria Acquaviva, Giuseppina Raciti, Anna Duro, Milena Rizzo, Natale Alfredo Santagati
Several medicinal foods abound in traditional medicine with antioxidant potentials that could be of importance for the management of several diseases but with little or no scientific justification to substantiate their use. Thus, the objective of this study was the assessment of the antioxidant effect of two leave extracts of Solanum nigrum L. (SN), which is a medicinal plant member of the Solanaceae family, mainly used for soup preparation in different parts of the world. Then methanolic/water (80:20) (SN1) and water (SN2) leaves extracts were prepared...
February 8, 2019: Foods (Basel, Switzerland)
Claudia Ruiz-Capillas, Ana M Herrero
Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine...
February 8, 2019: Foods (Basel, Switzerland)
Mohammad Fikry, Yus Aniza Yusof, Alhussein M Al-Awaadh, Russly Abdul Rahman, Nyuk Ling Chin, Esraa Mousa, Lee Sin Chang
Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied...
February 6, 2019: Foods (Basel, Switzerland)
Yao Zhu, Anne Maria Mullen, Dilip K Rai, Alan L Kelly, David Sheehan, Jamie Cafferky, Ruth M Hamill
RNAlater® is regarded as a potential preservation method for proteins, while its effect on bovine muscle proteins has rarely been evaluated. Bovine muscle protein samples ( n = 12) collected from three tender (Warner⁻Bratzler shear force: 30.02⁻31.74 N) and three tough (Warner⁻Bratzler shear force: 54.12⁻66.25 N) Longissimus thoracis et lumborum (LTL) samples, preserved using two different sampling preservation methods (RNAlater® and dry ice), at two post mortem time points (day 0 and day 14), were characterized using one-dimensional electrophoresis...
February 5, 2019: Foods (Basel, Switzerland)
Santino Orecchio, Diana Amorello
Potato is a starchy, tuberous crop from the perennial Solanum tuberosum having high nutritional values. This paper is the first analytical approach to quantify Pt and Rh in vegetal food. In this study a total of 38 different potato samples produced in Europe and one in Australia were investigated. Determinations of Pt and Rh in potato samples were carried out by Differential pulse voltammetry (DPV/a) for platinum and by Adsorptive stripping voltammetry (AdSV) for Rh using standard addition procedure. Because no certified reference potatoes containing platinum and rhodium are available, we used addition standard method...
February 5, 2019: Foods (Basel, Switzerland)
Francesca Blasi, Luna Pollini, Lina Cossignani
In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present research, triacylglycerols (TAGs) and volatiles have been studied as chemical markers for the authentication of EVOO samples from four Italian varieties of Olea europea (Dolce Agogia, Frantoio, Leccino, and Moraiolo)...
February 5, 2019: Foods (Basel, Switzerland)
Ana Isabel Vieira, Adriana Guerreiro, Maria Dulce Antunes, Maria da Graça Miguel, Maria Leonor Faleiro
Edible coatings supplemented with essential oil components have been investigated to control spoilage microorganisms. In this study, the survival of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on apples treated with edible coatings based on sodium alginate (2%) (ECs) and supplemented with essential oil components, namely eugenol (Eug) at 0.2% or in combination with 0.1% (v/v) of Eug and citral (Cit) at 0.15% was determined. Both bacterial pathogens were exposed on apples treated with ECs supplemented with Eug or Eug + Cit and challenged with gastrointestinal fluids and their survival was examined...
February 4, 2019: Foods (Basel, Switzerland)
Gonzalo Miranda, Angel Berna, Antonio Mulet
The quality of packaged dried foods depends on storage conditions and is determined largely by the initial gas composition inside and the transference through the container. The aim of this work was to analyze the O₂ and CO₂ concentrations within the internal atmosphere of the packaging. In this study, dried apricots and raisins were packaged in glass jars and polypropylene trays thermosealed with different polymers, and stored at 5, 15, 25, and 35 °C. Some trays were flushed with nitrogen just before sealing...
February 4, 2019: Foods (Basel, Switzerland)
Uta Schnabel, Oliver Handorf, Kateryna Yarova, Björn Zessin, Susann Zechlin, Diana Sydow, Elke Zellmer, Jörg Stachowiak, Mathias Andrasch, Harald Below, Jörg Ehlbeck
The synergistic antimicrobial effects of plasma-processed air (PPA) and plasma-treated water (PTW), which are indirectly generated by a microwave-induced non-atmospheric pressure plasma, were investigated with the aid of proliferation assays. For this purpose, microorganisms ( Listeria monocytogenes , Escherichia coli , Pectobacterium carotovorum , sporulated Bacillus atrophaeus ) were cultivated as monocultures on specimens with polymeric surface structures. Both the distinct and synergistic antimicrobial potential of PPA and PTW were governed by the plasma-on time (5⁻50 s) and the treatment time of the specimens with PPA/PTW (1⁻5 min)...
February 2, 2019: Foods (Basel, Switzerland)
Jiyun Yang, Jeehyun Lee
As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers' growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products...
February 2, 2019: Foods (Basel, Switzerland)
Noura S Dosoky, Prabodh Satyal, William N Setzer
Curcuma species have been cultivated in tropical and subtropical regions in Asia, Australia, and South America for culinary as well as medicinal applications. The biological activities of Curcuma have been attributed to the non-volatile curcuminoids as well as to volatile terpenoids. Curcuma essential oils have demonstrated a wide variety of pharmacological properties. The objective of this work was to examine the variation in the compositions of Curcuma rhizome essential oils. In this work, the volatile oils from C...
February 2, 2019: Foods (Basel, Switzerland)
Anahita Boveiri Dehsheikh, Mohammad Mahmoodi Sourestani, Paria Boveiri Dehsheikh, Sara Vitalini, Marcello Iriti, Javad Mottaghipisheh
To evaluate the fluctuation of secondary metabolites in Arabian lilac during a year, aerial parts of the plant were harvested in the middle of each month. The essential oils content from fresh and dried plant materials was analyzed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography-mass spectrometer (GC-MS), individually. Phytochemical contents, along with antiradical scavenging potential of the related methanol extracts were separately assessed. The spring and autumn samples (fresh and dried) yielded more essential oil than the other samples...
February 2, 2019: Foods (Basel, Switzerland)
Maxwell Mewa-Ngongang, Heinrich W du Plessis, Seteno K O Ntwampe, Boredi S Chidi, Ucrecia F Hutchinson, Lukhanyo Mekuto, Neil P Jolly
Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study proposes the use of agro-waste, i.e., grape pomace extracts (GPE), as production medium for biopreservation compounds. Production kinetics, subsequent to optimization using response surface methodology (RSM) for biopreservation compounds production was studied for three yeasts using GPE broth as a fermentation medium. The results showed that the highest volumetric zone of inhibition (VZI) was 1...
February 2, 2019: Foods (Basel, Switzerland)
Anel Beganović, Luzia Maria Hawthorne, Katrin Bach, Christian W Huck
Traditional methods for the determination of meat quality-relevant parameters are rather time-consuming and destructive, whereas spectroscopic methods offer fast and non-invasive measurements. This review critically deals with the application of handheld and portable Raman devices in the meat sector. Some published articles on this topic tend to convey the impression of unrestricted applicability of mentioned devices in this field of research. Furthermore, results are often subjected to over-optimistic interpretations without being underpinned by adequate test set validation...
February 1, 2019: Foods (Basel, Switzerland)
Elizabeth Svisco, Carmen Byker Shanks, Selena Ahmed, Katie Bark
Food processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques...
February 1, 2019: Foods (Basel, Switzerland)
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