Intermittent fasting (IF) has been indicated as a valuable alternative to the classical caloric restriction dietary regimen for lowering body weight and preventing obesity-related complications, such as metabolic syndrome and type II diabetes. However, is it effective? In this review article, we analyzed over 50 clinical studies in which IF, conducted by alternate day fasting (ADF) or time- restricted feeding (TRF), was compared with the caloric restriction approach. We evaluated the different...
protein, fiber, nutrition, quality, enzymes
Citation: Esposito, F.; Cirillo, T. Risk Assessment of Microbiological and Chemical Hazards in Foods. Foods 2024, 13, 1956. https://doi.org/ 10.3390/foods13131956 Received: 4 June 2024 Revised: 12 June 2024 Accepted: 14 June 2024 Published: 21 June 2024 Copyright: © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://...
processing, quality, packaging, storage, microorganisms
Accompanied by the rapid growth of the global population and increasing public awareness of protein-rich foods, the market demand for protein-derived products is booming. Utilizing available technologies to make full use of meat by-products, such as scraps, trimmings, etc., to produce restruc- tured meat products and explore emerging proteins to produce meat analogues can be conducive to alleviating the pressure on supply ends of the market. The present review summarizes diversified techniques...
food science, antioxidants, wheat, flour, starch
Royal jelly is a substance secreted by the hypopharyngeal and mandibular glands of nurse honey bees, serving as crucial nutritional source for young larvae, queen honey bees, and also valuable product for humans. In this study, the effect of the feed supplements on the nutritional composition and qualities of royal jelly was investigated. Two types of royal jelly samples were acquired: one from honey bees fed with sugar syrup as a feed supplement and the other from honey bees fed with honey....
antioxidants, protein, nutrition, processing, quality
Citation: Cosme, F.; Nunes, F.M.; Filipe-Ribeiro, L. Winemaking: Advanced Technology and Flavor Research. Foods 2024, 13, 1937. https://doi.org/10.3390/ foods13121937 Received: 4 June 2024 Accepted: 14 June 2024 Published: 19 June 2024 Copyright: © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). foods...
polyphenols, antioxidants, starch, nutrition, processing
Modern functional foods are designed to provide health benefits beyond basic nutrition. They are enriched with bioactive ingredients like probiotics, vitamins, minerals, and antioxidants. These foods support overall health, enhance immune function, and help prevent chronic diseases. Milk proteins and tea are known to influence satiety and regulate body weight. Studies have shown that green tea polyphenols, namely, (−)-epigallocatechin gallate (EGCG), and whey proteins, predominantly...
polyphenols, antioxidants, protein, nutrition, quality
Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a...
food science, noodles, wheat, flour, starch
Mycotoxins are toxic molecules produced by multiple fungal species, including Aspergillus and Fusarium. Fungal infection of crops can result in mycotoxins entering the animal and human food supply. Enzyme-linked immunosorbent assays and other immunological assays have been developed to detect mycotoxins in foods. To calibrate the response of those methods, reference materials with known amounts of homogeneously dispersed mycotoxins are often utilized, where the mycotoxin concentrations have...
wheat, flour, fiber, safety, analysis
Dietary supplements containing red yeast rice (RYR), a fermentation product of the fungus Monascus purpureus grown on white rice, remain popular in Europe as proclaimed cholesterol- lowering aids. The cholesterol-lowering effects are due to the occurrence of monacolin K, which is often present as a mixture of monacolin K lactone (MK) and as monacolin K hydroxy acid (MKA). MK is structurally similar to the cholesterol-lowering medicine lovastatin. Recently, due to safety concerns linked to the...
protein, nutrition, processing, quality, storage
Glutathione is a potent antioxidant that has shown promise in enhancing the processing of various foods and drinks such as bread and wine. Saccharomyces cerevisiae stands as a primary microorganism for glutathione production. This study sought to assess the potential of pulsed electric fields (PEFs) in extracting glutathione from S. cerevisiae cells. Yeast cells were subjected to PEF treatment (12 kV/cm, 150 μs) followed by incubation at varying pH values (4.0, 6.0, and 8.0) and temperatures...
antioxidants, protein, processing, quality, sensory
This study aims to improve press equipment for safflower oil production by using a mechanism that optimizes pressure distribution within screw turns. A detailed analysis of the main components of the produced safflower oil was performed, encompassing both quantitative and qualitative assessments. Through the exploration of dependencies governing the safflower oil pressing process on the screw press, the optimal parameters were determined. As a result of the research, the optimal diaphragm gap...
protein, nutrition, processing, quality, sensory
In recent years, there has been an intensification of weather variability worldwide as a result of climate change. Some regions have been affected by drought, while others have experi- enced more intense rainfall. The incidence and severity of moldy grain and mycotoxin contam- ination during the growing and harvesting seasons have increased as a result of these weather conditions. Additionally, torrential rains and wet conditions may cause delays in grain drying, leading to mold growth in the...
wheat, flour, nutrition, processing, quality
Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh- cut produce when used individually; however, their combined effect remains unclear. Herein, fresh- cut carrots were used as models to explore the effects of MH (50 ◦C)–AsA (0.5%) on quality properties including reactive oxygen species (ROS) metabolism, antioxidants, lignin metabolism, naturally present microbes, and inoculated pathogens (Escherichia coli O157: H7 and Salmonella Typhimurium) during...
polyphenols, antioxidants, protein, nutrition, processing
Different grain sources of whiskey have great potential for aroma expression. In this pa- per, four whiskeys fermented from different raw materials (barley, wheat, highland barley, and sor- ghum) were compared. Gas chromatography–mass spectrometry (GC-MS) and sensory evaluation were used to determine the composition of the aromatic compounds. A correlation analysis was further conducted between the aromatic compounds and sensory evaluations. Barley whiskey and wheat whiskey had more pronounced...
food science, wheat, starch, protein, fiber
Three bulk samples of two different cultivars of kiwifruit, green (Actinidia deliciosa L.) and golden (Actinidia chinensis L.) were bought ripe, ready to eat from a local market. The aim of the study was to determine the oxalate composition of each of the three fractions of kiwifruit, namely skin, pulp and seeds. The pulp consisted of 90.4% of the edible portion of the two cultivars while the skin and seeds made up a mean of 8.0% and 1.6% respectively. Total oxalate was extracted with 2.0 M...
food science, nutrition, processing, sensory, storage
Cereal foods are a fundamental part of a balanced diet and several studies have assigned to wholemeal cereal products a protective role in human health, due to their content of bioactive compounds. Within the phytochemicals, lignans are of increasing interest for their potential anticarcinogenic, antioxidant, estrogenic and antiestrogenic activities. The aim of this work is to contribute to the updating of food lignan databases by providing the profile and the amount of lignans in cereals,...
wheat, flour, fiber, nutrition, processing
foods Editorial Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets Anthony Fardet INRA, Human Nutrition Department, JRU 1019, UNH, CRNH Auvergne, F-63000 Clermont-Ferrand & Clermont Université, Université d'Auvergne, Unité de Nutrition Humaine, BP 10448, F-63000 Clermont-Ferrand, France; anthony.fardet@clermont.inra.fr; Tel.: +33-(0)-473624704 Received: 25 March 2016; Accepted: 28 March 2016; Published: 30 March 2016 Food health potential is not only due to the sum of its...
antioxidants, wheat, flour, starch, protein
A pollen analysis of Algerian honey was conducted on a total of 10 honey samples. The samples were prepared using the methodology described by Louveaux et al., that was then further adapted by Ohe et al. The samples were subsequently observed using light microscopy. A total of 36 pollen taxa were discovered and could be identified in the analyzed honey samples. Seventy percent of the studied samples belonged to the group ofmonofloral honeys represented by Eucalyptus globulus, Thymus vulgaris,...
quality, analysis, physicochemical, composition
There is a pressing need for a transition toward more sustainable diets, which has become a shared priority for both consumers and businesses. Innovation is becoming increasingly widespread across all facets of the food supply chain. This innovation spans various domains related to production, including sustainable cultivation methods as well as new food technologies like gene editing, new product development like functional foods, and revitalizing underutilized and genetically diverse...
antioxidants, noodles, wheat, flour, protein
Foods 2012, 1, 1-2; doi:10.3390/foods1010001 foods ISSN 2304-8158 www.mdpi.com/journal/foods Editorial Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet Charles Brennan Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand; E-Mail: Charles.brennan@lincoln.ac.nz; Tel.: +64-3-321-8236. Received: 15 November 2012 / Accepted: 15 November 2012 / Published: 21 November 2012 There is one commodity the world over that...
food science, nutrition, processing, quality, safety
The functional components in tartary buckwheat leaf powder can give flour products higher nutritional value. To comprehensively realize the high-value utilization of tartary buckwheat and its by-products, electric stone mill powder (EMP), ultra-fine mill powder (UMP), steel mill powder (SMP), and grain mill powder (GMP) from tartary buckwheat leaves were used in the preparation of wheat dough, and this was used to explore their effects on dough properties and protein microstructure. With an...
polyphenols, noodles, wheat, flour, starch
In this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of yogurt incorporating fermented and non- fermented grapevine leaves compared to yogurt produced with the preservative potassium sorbate. The results revealed that fermented grapevine leaf extracts increased their bioactive compounds and...
polyphenols, antioxidants, flour, starch, protein
Citation: Tolve, R.; Simonato, B. Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties. Foods 2024, 13, 1182. https://doi.org/10.3390/ foods13081182 Received: 1 April 2024 Revised: 8 April 2024 Accepted: 10 April 2024 Published: 12 April 2024 Copyright: © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://...
noodles, wheat, flour, starch, protein
As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker’s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...
food science, wheat, flour, starch, protein
Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives of this study were to determine how the aroma and flavor of green teas change as they are brewed multiple times, to determine if a relationship exists between green tea flavors and green tea volatile compounds, and to suggest the number of times that green tea leaves can be...
food science, polyphenols, fiber, nutrition, quality
In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had similar apparent viscosity. Additionally, sugar concentration was kept constant either with respect to total emulsion, or with respect to the aqueous phase. Series of two-alternative forced choice...
processing, quality, sensory, texture, color
Growth kinetics for Escherichia coli O157:H7 in perilla leaves were compared to those of pathogenic E. coli strains, including enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroinvasive (EIEC) and other enterohemorrhagic (EHEC) at 13, 17, 24, 30 and 36 °C. Models for lag time (LT), specific growth rate (SGR) and maximum population density (MPD) as a function of temperature were developed. The performance of the models was quantified using the ratio method and an acceptable prediction zone...
nutrition, storage, microorganisms, safety, analysis
Tomatoes and tomato products are rich sources of carotenoids—principally lycopene, followed by β-carotene and lutein. The aim of this work was to study the effect of heat treatment on carotenoid content in cherry tomatoes. Raw and canned products were sampled and analysed; furthermore whole, skin and pulp fractions of cherry tomatoes were analysed when raw and home-processed, in order to better understand heat treatment effects. Lycopene content in canned tomatoes was two-fold higher than in...
antioxidants, protein, nutrition, processing, texture
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%–5.8% w/w. The fat lost to sweet whey was higher in cheese made from cheese-milk without LCUFR or from cheese-milk with 5.8% w/w protein. At...
protein, processing, quality, texture, storage
Industrial processes that apply high temperatures in the presence of oxygen may compromise the stability of conjugated linoleic acid (CLA) bioactive isomers. Statistical techniques are used in this study to model and predict, on a laboratory scale, the oxidative behaviour of oil with high CLA content, controlling the limiting factors of food processing. This modelling aims to estimate the impact of an industrial frying process (140 °C, 7 L/h air) on the oxidation of CLA oil for use as frying...
nutrition, processing, analysis, bioactive, functional
The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the...
polyphenols, antioxidants, starch, protein, nutrition
ARTICLE INFORMATION Background: Fruit postharvest loss has become a major concern for apricot growers. Under this situation, fruit valorization will continue to challenge agricultural sustainability. Aims: The study aimed to evaluate the nutritional and sensorial quality of fresh and dried apricot fruits cultivars (Amr Leuch, Bayoudhi, Canino, Khad Hlima, Khit el Oued, and Sayeb) harvested from private orchards in Hajeb Laayoun- Kairouan Tunisia, during two growing seasons (2018/2019)....
food science, antioxidants, fiber, nutrition, processing
Aims: The main objective of the present research work was to evaluate the (phytochemical, biochemical, and antimicrobial) properties of Muscat of Alexandria leaf powder and develop new functional dairy product using the mixture lactic bacteria and vine leaf powder as prebiotic for health applications (gastric and cardiac problems, etc.). Material and Methods: Various nutritional parameters of the vine leaf powder namely: pH, acidity, water content, ashes, salts, fatty acids) were determined....
food science, polyphenols, antioxidants, wheat, starch
ARTICLE INFORMATION Background: Fruit and vegetables are threatened by several diseases. These diseases are mainly treated with chemicals representing a real danger to human health and the environment. Aims: This study aims to develop safe and non- polluting alternatives such as medicinal plants to control fungal phytopathogens. Material and Methods: In the present study, the aqueous extract and essential oil of the medicinal plant Ocimum gratissimum L. were tested in vitro against Botrytis...
polyphenols, antioxidants, nutrition, processing, quality
ARTICLE INFORMATION Background: Extrusion technology, used in producing a variety of food products, including ready-to-eat snacks, has become a popular and reputable industrial method. Snacks have been occupying an important part of the diet for the world's population. However, the effects of extrusion on nutritional and non-nutritional properties in the production of snacks using traditional grains incorporated with legumes are not fully understood. Objective: To determine the effects of...
food science, polyphenols, antioxidants, wheat, flour
1 Introduction The European Food Safety Authority (EFSA, 2010) has alerted about the possible existence of methemoglobinemia risk in children, due to overconsumption (>1 portion a day) of spinach |1]. Although, in recent years, a new opinion on a possible protective effect of nitrates against cardiovascular disease has been reported in the literature [2, 3], other authors continue to warn about the potential risk linked with excessive ingestion of nitrates [4, 5] and against the revision of...
polyphenols, nutrition, processing, quality, texture
Article information Aim: The aim of this study was to investigate the effect of carob pulp flour addition on probiotic viability, milk fermentation (pH, acidity and syneresis) and antioxidant activity, during yogurt cold storage (4 °C, 28 days). Methods: Four types of yogurts were prepared: plain yogurt (Y); yogurt with carob pulp flour (YC); yogurt with probiotic (YP) and yogurt with carob pulp flour and probiotic (YPC). Results: Ceratonia siliqua L. pulp flour supplementation (4% w/v)...
food science, polyphenols, antioxidants, flour, starch
ARTICLE INFORMATION Aims: The aim of this work is the evaluation the anticarcinogenic effect on HT29 cancer cells lines and antioxidant effect of three extracts from different morphological parts (leaves (LE), pink flowers (PFE) and white flowers (WFE)) of Nerium oleander lin. Methods: This research provides the anticarcinogenic activity of extracts from N. oleander white flowers. Principal Component Analysis (PCA) was applied to estimate the relationship between antioxidant and...
food science, polyphenols, antioxidants, fiber, nutrition
ARTICLE INFORMATION Background and aims: This study, carried out in collaboration with the research and development department of the " Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained from the sesame seed by cold pressing to preserve its nutritional characteristics. The frying oil was elaborated with a mixture...
food science, antioxidants, flour, starch, nutrition
Background: Overconsumption of added sugars, particularly refined sugars, has been shown to be associated with adverse health concerns. Aim: The present study aimed to elaborate calorie-reduced marmalades with nutritional benefits as well as satisfactory sensory properties, in order to reduce sugar intake without compromising consumers' acceptance. Materials and methods: Two formulas of sugar-reduced marmalades were elaborated by substituting 30% of sucrose with different commercial...
food science, antioxidants, protein, fiber, nutrition
Aims: The main objective of this work was the valorization of Ficus microcarpa fruit, an inedible fruit with a high nutritional value in the production of chitosan by Aspergillus niger. Methods: A surface and submerged growth of Aspergillus niger were carried out using the Ficus microcarpa fruit syrup. 3 106 spores/ 50 ml were inoculated. Chitosan production was conducted at 37° C for 14 days using both surface and submerged fermentation modes. The growth of Aspergillus niger was followed by...
nutrition, processing, color, fermentation, analysis
1 Introduction Annona cherimola Mill. (cherimoya) is a subtropical fruit tree that originated from frost-free valleys of the Andes at an altitude between 700 and 2400 m [1]. The species represents one of the most exploited and most important commercially from the Annonaceae species [2]. A. cherimola is utilized in the treatment and management of several diseases such as gastrointestinal disorders and ulcers [3], diabetes [4], nervous disorders [5], and even cancer [6]. The A. cherimola’s fruit...
food science, antioxidants, protein, nutrition, color
1 Introduction Historically, men have always drawn from nature what to feed, to dress and to treat themselves. Four out of five people use plants to ward off their ills. In Africa, up to 80% of the population uses traditional medicine to treat themselves. Many studies indicated that people having a rich diet in fruits and vegetables suffer less from diseases related to aging like Alzheimer [1-4]. Today, consumers are not interested in the amount of food they consume, but rather on their...
polyphenols, antioxidants, protein, fiber, nutrition
Background: Grape phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated “tannins or proanthocyanidins (PAs)” referring to their ability to interact with proteins. Those compounds have been attributed to a great number of biological activities beneficial for human health as they act as antioxidant, anti-inflammatory, antitumor, etc. Aim: The objective of the current study was to quantify and to identify the PAs and determine the mean degree of...
polyphenols, antioxidants, protein, fiber, nutrition
Introduction: Lentil ( Lens culinaris) is a pulse largely consumed in the world, especially in Algeria. This legume can be consumed in different forms (pottage, soup), but also flour can be produced after roasting treatment of the lentils. Resulted flour can be used as a food or ingredient in the formulation of food products. Aims: The main objective of this study is to determine the variation in the main mineral content of lentil flour. The flour was analyzed at its native state (raw), after...
food science, polyphenols, wheat, flour, protein
ARTICLE INFORMATION Background: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation when exposed to high-temperature frying processes. Aims: This study aims to follow the changes that occur in frying oil when used to fry potatoes. Material and Methods: The impact of the ratio of potatoes (g) to oil (g) as well as the number of frying cycles on the quality of two commonly marketed oils in Algeria: 100% soybean oil (oil A) and a blend of 60% soybean, 20% sunflower, and...
food science, antioxidants, nutrition, processing, quality
The purpose of this review is to compile the literature published about different aspects of microwave-assisted extraction (MAE) use and ultrasound-assisted extraction (UAE) applied on jujube worldwide and to compare the results on the antioxidant activity obtained for each extraction method. As a result of the increased consumers demand for natural products, as well as for those of agro-food, nutraceutical, cosmetic industries, and green extraction techniques are nowadays trending to be...
food science, polyphenols, antioxidants, protein, nutrition
Article information Background: Drying constitutes the most common method of food preservation that may degrade nutrients compounds in fruits due to high temperatures and long drying times. Myrtus communis is one of the important aromatic and medicinal species, owing to these reasons, the development of new methods of drying is essential for the preservation and valorization of myrtle fruits. Aims: The aim of the present study was to investigate the effect of ultrasound as a pre-treatment...
food science, polyphenols, antioxidants, wheat, flour
Background: Mandarin by-products, such as peels and seeds, are considered as one of the naturel sources of phenolic compounds. Aim: The objective of the present study was to compare the phenolic compounds contents and antioxidant activity of different parts (pulps, seeds, juices, and peels) of three mandarins varieties extracts. Material and methods: Total phenolic, flavonoid, and proanthocyanidin contents of the extracts were assessed while, the antioxidant activity was evaluated using three...
food science, polyphenols, antioxidants, wheat, flour
Background: The indubitable role of phytochemicals such as carotenoids and phenolic compounds in human health has prompted the researchers to study the factors affecting the stability and the availability of these compounds. Aims: This study investigates the effect of two drying processes; oven- drying (OD) and traditional sun-drying (TSD) on carotenoids and phenolic compounds of apricots. Material and Methods: OD was performed at 65°C, and TSD was performed by direct exposure of apricot to...
food science, polyphenols, antioxidants, protein, nutrition