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You searched for: Journal name Foods Remove constraint Journal name: Foods Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.11 no.5 Remove constraint Source: 2022 v.11 no.5
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1. -Poly-l-Lysine Enhances Fruit Disease Resistance in Postharvest Longans (Dimocarpus longan Lour.) by Modulating Energy Status and ATPase Activity

Author:
Junzheng Sun; Hongbin Chen; Yihui Chen; Mengshi Lin; Yen-Con Hung; Yuji Jiang; Hetong Lin
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
Diaporthe; Dimocarpus longan; adenosine diphosphate; adenosine monophosphate; adenosine triphosphate; adenosinetriphosphatase; ambient temperature; antibacterial properties; disease occurrence; disease resistance; energy; energy metabolism; food preservation; fruits; longans; mitochondria; vacuoles
Abstract:
... -poly-l-lysine (-PL) holds a strong antibacterial property and is widely used for food preservation. However, the application of -PL to enhance fruit disease resistance in postharvest longans (Dimocarpus longan Lour.) has not been explored. The objective of this study was to explore the impact of -PL treatment on disease occurrence and energy metabolism of longans infected with Phomopsis longanae ...
DOI:
10.3390/foods11050773

2. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

Author:
Fatemeh Baghi; Adem Gharsallaoui; Emilie Dumas; Sami Ghnimi
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
antioxidants; biodegradability; cost effectiveness; food industry; food packaging; food spoilage; food waste; freshness; healthy diet; manufacturing; microencapsulation; pollution; research and development; shelf life
Abstract:
... Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of inco ...
DOI:
10.3390/foods11050760

3. Agavins Impact on Gastrointestinal Tolerability-Related Symptoms during a Five-Week Dose-Escalation Intervention in Lean and Obese Mexican Adults: Exploratory Randomized Clinical Trial

Author:
María Blanca Silva-Adame; Arlen Martínez-Alvarado; Víctor Armando Martínez-Silva; Virginia Samaniego-Méndez; Mercedes G. López
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
appetite; body composition; cholesterol; diarrhea; flatulence; gastrointestinal system; intestinal microorganisms; placebos; prebiotics; randomized clinical trials; satiety
Abstract:
... Agavins are prebiotics and functional fiber that modulated the gut microbiota and metabolic status in obese mice. Here, we designed a placebo-controlled, double-blind, exploratory study to assess fluctuations in gastrointestinal (GI) tolerability-related symptoms to increasing doses of agavins in 38 lean and obese Mexican adults for five weeks and their impact on subjective appetite, satiety, meta ...
DOI:
10.3390/foods11050670

4. Antimicrobial Resistance and Virulence of Non-Typhoidal Salmonella from Retail Foods Marketed in Bangkok, Thailand

Author:
Thida Kong-Ngoen; Sirijan Santajit; Witawat Tunyong; Pornpan Pumirat; Nitat Sookrung; Wanpen Chaicumpa; Nitaya Indrawattana
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
Salmonella; amikacin; ampicillin; antibiotic resistance; bacteremia; carbapenems; ciprofloxacin; food pathogens; gastroenteritis; hygiene; meningitis; minimum inhibitory concentration; multiple drug resistance; osteomyelitis; polymerase chain reaction; public health; raw foods; serotypes; tetracycline; virulence; zoonoses; Thailand
Abstract:
... Nontyphoidal-Salmonella bacteria cause foodborne gastroenteritis that may lead to fatal bacteremia, osteomyelitis, and meningitis if not treated properly. The emergence of multidrug-resistant Salmonella strains is a global public health threat. Regular monitoring of genotypes and phenotypes of Salmonella isolated from humans, animals, foods, and environments is mandatory for effective reduction an ...
DOI:
10.3390/foods11050661

5. Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte–Macrophage Plasticity

Author:
Alvaro Villanueva-Lazo; Sergio Montserrat-de la Paz; Elena Grao-Cruces; Justo Pedroche; Rocio Toscano; Francisco Millan; Maria C. Millan-Linares
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
Salvia hispanica; amino acid composition; antioxidants; cytokines; functional foods; humans; monocytes; nitrites; obesity; phenotype; plasticity; protein content; secretion
Abstract:
... Chia (Salvia hispanica L.) seed has high potential in the development of functional food due to its protein content with a special amino acid profile. Among the hematopoietic-derived cells, monocytes are endowed with high plasticity, responsible for their pro- and anti-inflammatory function in M1 and M2 phenotype polarization, respectively. Indeed, monocytes are involved in several oxidative- and ...
DOI:
10.3390/foods11050623

6. Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans

Author:
Isabel Viera-Alcaide; Amel Hamdi; Rafael Guillén-Bejarano; Rocío Rodríguez-Arcos; Juan Antonio Espejo-Calvo; Ana Jiménez-Araujo
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
agroindustrial byproducts; commercialization; feedstocks; harvest date; industry; inulin; molecular weight; polymerization; prebiotics; sugars; sustainable agriculture; wastes
Abstract:
... Asparagus roots are by-products from asparagus cultivation and they could be considered one of the best sources of fructans. These polymers are interesting food ingredients for their prebiotic and immuno-stimulating characteristics. The aim of this work is to characterize the fructan profile from the roots of several asparagus varieties grown at different locations and pickled at three vegetative ...
DOI:
10.3390/foods11050652

7. Assessment of Contents and Health Impacts of Four Metals in Chongming Asparagus—Geographical and Seasonal Aspects

Author:
Naifeng Xu; Hongxia Zhang; Jingze Jia; Hao Li; Zhaoxiang Zhu; Shuge Fu; Yuanfeng Wang
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
atomic absorption spectrometry; cadmium; oral exposure; pollution; risk; risk analysis; soil
Abstract:
... In this paper, the contents of four typical metals (Pb, Cd, Hg, and As) in asparagus, water, and soil from Chongming Island were quantitatively determined by inductively coupled plasma mass spectrometry (ICP-MS). The contents of these metals in asparagus showed a common rule of Pb > As > Cd > Hg in different harvest seasons and regions. Significant seasonal differences were found in the contents b ...
DOI:
10.3390/foods11050624

8. Assessment of Various Process Parameters for Optimized Sterilization Conditions Using a Multi-Sensing Platform

Author:
Farnoosh Vahidpour; Eric Guthmann; Julio Arreola; Yousef Alghazali; Torsten Wagner; Michael J. Schöning
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
exposure duration; hydrogen peroxide; industry; relative humidity; spores; temperature
Abstract:
... In this study, an online multi-sensing platform was engineered to simultaneously evaluate various process parameters of food package sterilization using gaseous hydrogen peroxide (H₂O₂). The platform enabled the validation of critical aseptic parameters. In parallel, one series of microbiological count reduction tests was performed using highly resistant spores of B. atrophaeus DSM 675 to act as t ...
DOI:
10.3390/foods11050660

9. Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods

Author:
Najwane Hamie; Luigi Tarricone; Vincenzo Verrastro; Giuseppe Natrella; Michele Faccia; Giuseppe Gambacorta
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
anthocyanins; color; fluorescence; polyphenols; spectroscopy; sugar content; table grapes; titratable acidity; vineyards
Abstract:
... The optimal harvesting of table grapes is commonly determined based on technological and phenolic indices analyzed over the course of its maturity. The classical techniques used for these analyses are destructive, time-consuming, and work for a limited number of samples that may not represent the heterogeneity of the vineyard. This study aimed to follow the ripening season of table grapes using no ...
DOI:
10.3390/foods11050663

10. Bacteriocin-Producing Lactic Acid Bacteria Strains with Antimicrobial Activity Screened from Bamei Pig Feces

Author:
Jun Chen; Huili Pang; Lei Wang; Cunming Ma; Guofang Wu; Yuan Liu; Yifei Guan; Miao Zhang; Guangyong Qin; Zhongfang Tan
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
advocacy; antibiotic resistance; antimicrobial properties; bacteriocins; digestive system; feces; fermentation; food industry; foodborne illness; hydrophobicity; lactic acid; metabolites; probiotics; spoilage; swine; China
Abstract:
... Lactic acid bacteria (LAB), which are characterized by producing various functional metabolites, including antioxidants, organic acids, and antimicrobial compounds, are widely used in the food industry to improve gut health and prevent the growth of spoilage microorganisms. With the continual incidence of foodborne disease and advocacy of consumers for gut health, LAB have been designated as vital ...
DOI:
10.3390/foods11050709

11. Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Author:
Stella A. Ordoudi; Maria Papapostolou; Nikolaos Nenadis; Fani Th. Mantzouridou; Maria Z. Tsimidou
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
Laurus nobilis; Mediterranean diet; antioxidant activity; aromatization; cineole; essential oils; eugenol; fish; flavor; food industry; food preservatives; leaves; olive oil; olives; oregano; poultry; quality control; red meat; vegetarian diet
Abstract:
... Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf ...
DOI:
10.3390/foods11050752

12. Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3

Author:
Petra Ložnjak Švarc; Marzia Rahimi; Jesper Tønnesen; Dennis Dan Corell; Paul Michael Petersen; Grethe Hyldig; Jette Jakobsen
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
air; cholecalciferol; consumer preferences; humans; lipid content; novel foods; ovens; pork; winter
Abstract:
... Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D₃. Pork cracklings were produced in an industrially friendly m ...
DOI:
10.3390/foods11050726

13. Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Author:
Pradeep Puligundla; Seokwon Lim
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
Escherichia coli O157; bacteriocins; biological control; chlorine dioxide; electric field; endolysin; gastroenteritis; humans; irradiation; lettuce; pasteurization; pathogens; people; peracetic acid; probiotics; sodium hypochlorite; spinach; tomatoes; toxicity
Abstract:
... Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control ...
DOI:
10.3390/foods11050756

14. Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages

Author:
Qunran Xiang; Xin Tang; Shumao Cui; Qiuxiang Zhang; Xiaoming Liu; Jianxin Zhao; Hao Zhang; Bingyong Mao; Wei Chen
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
Bifidobacterium; Lactobacillus; blood serum; calcitonin gene-related peptide; capsaicin; colon; digestive tract; ileum; inflammation; ingredients; intestinal microorganisms; jejunum; oral administration; substance P
Abstract:
... Capsaicin (CAP) is an ingredient of peppers that has biological activities at low doses but causes gastrointestinal (GI) discomfort at high doses. However, the GI effects of high doses of CAP and the evaluation criteria to determine this remain unknown. To elucidate the dose-related effects of CAP on GI health, CAP was administered to mice at 40, 60, and 80 mg/kg doses. The results showed that 40 ...
DOI:
10.3390/foods11050686

15. Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA Kits

Author:
Plaimein Amnuaycheewa; Lynn Niemann; Richard E. Goodman; Joseph L. Baumert; Steve L. Taylor
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
Triticum monococcum subsp. monococcum; Triticum turgidum subsp. dicoccon; barley; buckwheat; enzyme-linked immunosorbent assay; glutelins; gluten; prolamins; rye; semolina; trade; triticale; wheat
Abstract:
... Gluten is composed of prolamin and glutelin proteins from several related grains. Because these proteins are not present in identical ratios in the various grains and because they have some differences in sequence, the ability to accurately quantify the overall amount of gluten in various food matrices to support gluten-free labeling is difficult. Four sandwich ELISAs (the R-Biopharm AG R5 RIDASCR ...
DOI:
10.3390/foods11050706

16. Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years

Author:
Xinye Wu; Jinfeng Bi; Marie-Laure Fauconnier
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
acetates; apples; case studies; cultivars; discriminant analysis; germplasm; linalool; principal component analysis
Abstract:
... A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and quantified by external standards. Principal component analysis was applied to study the relationship between varieties and volatiles. To obtain better discrimination, 23 of 35 apple varieties were classified into ...
DOI:
10.3390/foods11050690

17. Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products

Author:
Giacomo Squeo; Roccangelo Silletti; Giulia Napoletano; Marcello Greco Miani; Graziana Difonzo; Antonella Pasqualone; Francesco Caponio
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
carotenoids; cooking fats and oils; debranning; durum wheat; lipid content; oxidation; pasta; peroxide value; petroleum; phytosterols; triacylglycerols
Abstract:
... Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining ...
DOI:
10.3390/foods11050683

18. Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract

Author:
Carmen Duque-Soto; Rosa Quirantes-Piné; Isabel Borrás-Linares; Antonio Segura-Carretero; Jesús Lozano-Sánchez
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
absorption; bioactive compounds; bioavailability; colon; digestion; leaf extracts; leaves; oleuropein; olives; polyphenols
Abstract:
... Olive leaves, one of the most abundant olive production by-products, have shown incredible potential for their characteristic bioactive compound composition, with unique compounds such as the polyphenol oleuropein. In order to evaluate the bioaccessibility of bioactive compounds present in an olive leaf extract, samples were submitted to an in vitro digestion process following INFOGEST protocol, a ...
DOI:
10.3390/foods11050743

19. Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

Author:
Meng Tao; Wenli Guo; Wenjun Zhang; Zhengquan Liu
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
aromatic compounds; black tea; dimethyl sulfide; flavor; freshness; industry; linalool; odors; spectroscopy
Abstract:
... The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same k ...
DOI:
10.3390/foods11050628

20. Chemical Characterization and In Vitro Anti-Cancer Activities of a Hot Water Soluble Polysaccharide from Hulless Barley Grass

Author:
Yijuan Xu; Chuangchuang Zhang; Meng Qi; Wuyang Huang; Zhongquan Sui; Harold Corke
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
arabinose; barley; cell proliferation; cellulose; galactose; glucose; grasses; molecular weight; neoplasm cells; water solubility; xylose
Abstract:
... Hulless barley grass may confer many health benefits attributed to its bioactive functional components, such as polysaccharides. Here, a hot water soluble polysaccharide was extracted from hulless barley grass, and its chemical characterization and in vitro anti-cancer activities were investigated. The yield of hulless barley grass polysaccharide (HBGP) was 2.3%, and the purity reached 99.1% with ...
DOI:
10.3390/foods11050677