@article{MTMT:34815537, title = {Bacterial Metabarcoding of Raw Palm Sap Samples from Bangladesh with Nanopore Sequencing}, url = {https://m2.mtmt.hu/api/publication/34815537}, author = {Ábrahám, Ágota and Islam, Md. Nurul and Gazdag, Zoltán and Khan, Shahneaz Ali and Chowdhury, Sharmin and Kemenesi, Gábor and Akter, Sazeda}, doi = {10.3390/foods13091285}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34815537}, issn = {2304-8158}, abstract = {The traditional practice of harvesting and processing raw date palm sap is not only culturally significant but also provides an essential nutritional source in South Asia. However, the potential for bacterial or viral contamination from animals and environmental sources during its collection remains a serious and insufficiently studied risk. Implementing improved food safety measures and collection techniques could mitigate the risk of these infections. Additionally, the adoption of advanced food analytical methods offers the potential to identify pathogens and uncover the natural bacterial diversity of these products. The advancement of next-generation sequencing (NGS) technologies, particularly nanopore sequencing, offers a rapid and highly mobile solution. In this study, we employed nanopore sequencing for the bacterial metabarcoding of a set of raw date palm sap samples collected without protective coverage against animals in Bangladesh in 2021. We identified several bacterial species with importance in the natural fermentation of the product and demonstrated the feasibility of this NGS method in the surveillance of raw palm sap products. We revealed two fermentation directions dominated by either Leuconostoc species or Lactococcus species in these products at the first 6 h from harvest, along with opportunistic human pathogens in the background, represented with lower abundance. Plant pathogens, bacteria with the potential for opportunistic human infection and the sequences of the Exiguobacterium genus are also described, and their potential role is discussed. In this study, we demonstrate the potential of mobile laboratory solutions for food safety purposes in low-resource areas.}, year = {2024}, eissn = {2304-8158}, pages = {1285}, orcid-numbers = {Islam, Md. Nurul/0000-0001-6849-4770; Khan, Shahneaz Ali/0000-0001-8383-1587; Chowdhury, Sharmin/0000-0002-8031-5998; Kemenesi, Gábor/0000-0001-9775-3065; Akter, Sazeda/0000-0003-3128-1047} } @article{MTMT:34805899, title = {Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review}, url = {https://m2.mtmt.hu/api/publication/34805899}, author = {Vila-Clarà, Gil and Vila-Martí, Anna and Vergés-Canet, Laia and Torres-Moreno, Miriam}, doi = {10.3390/foods13081258}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34805899}, issn = {2304-8158}, abstract = {The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.}, year = {2024}, eissn = {2304-8158}, orcid-numbers = {Vila-Clarà, Gil/0009-0002-6945-7861; Vila-Martí, Anna/0000-0003-3077-2653} } @article{MTMT:34803202, title = {Evaluation of Chemical and Nutritional Characteristics of Ricotta Cheese from Two Different Breeds: The Endangered Italian Teramana Goat and the Cosmopolitan Saneen Goat}, url = {https://m2.mtmt.hu/api/publication/34803202}, author = {Florio, Marco and Cimini, Costanza and Bennato, Francesca and Ianni, Andrea and Grotta, Lisa and Martino, Giuseppe}, doi = {10.3390/foods13081239}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34803202}, issn = {2304-8158}, abstract = {The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at 4 °C. Ricotta cheese samples were subjected to chemical and physical analyses. The Teramana goat ricotta cheese was found to have a high-fat content characterized by a marked percentage of conjugates of linoleic acid (CLA). The reduction inketones and carboxylic acid revealed that Teramana goat ricotta cheese had greater oxidative stability during storage. According to the physical analyses, there are no differences between the two breeds in terms of color characteristics. Our findings underscore the importance of advocating for indigenous breeds, as evidenced by the compelling results observed in the production of ricotta cheese from Teramana goats.}, year = {2024}, eissn = {2304-8158}, pages = {1239}, orcid-numbers = {Florio, Marco/0000-0003-1555-4519; Bennato, Francesca/0000-0001-9030-4881; Ianni, Andrea/0000-0003-3102-6804; Martino, Giuseppe/0000-0002-7878-9318} } @article{MTMT:34798179, title = {Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies}, url = {https://m2.mtmt.hu/api/publication/34798179}, author = {Ben Miri, Yamina and Benabdallah, Amina and Chentir, Imene and Djenane, Djamel and Luvisi, Andrea and De Bellis, Luigi}, doi = {10.3390/foods13081184}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34798179}, issn = {2304-8158}, abstract = {Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.}, year = {2024}, eissn = {2304-8158}, pages = {1184}, orcid-numbers = {Ben Miri, Yamina/0000-0003-0656-6796; Benabdallah, Amina/0000-0002-7729-1294; Chentir, Imene/0000-0001-5750-3416; Djenane, Djamel/0000-0003-4050-4329; Luvisi, Andrea/0000-0002-2207-7493; De Bellis, Luigi/0000-0002-6047-3526} } @article{MTMT:34814052, title = {Intelligent Rapid Detection Techniques for Low-Content Components in Fruits and Vegetables: A Comprehensive Review}, url = {https://m2.mtmt.hu/api/publication/34814052}, author = {Xu, Sai and Guo, Yinghua and Liang, Xin and Lu, Huazhong}, doi = {10.3390/foods13071116}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34814052}, issn = {2304-8158}, abstract = {Fruits and vegetables are an important part of our daily diet and contain low-content components that are crucial for our health. Detecting these components accurately is of paramount significance. However, traditional detection methods face challenges such as complex sample processing, slow detection speed, and the need for highly skilled operators. These limitations fail to meet the growing demand for intelligent and rapid detection of low-content components in fruits and vegetables. In recent years, significant progress has been made in intelligent rapid detection technology, particularly in detecting high-content components in fruits and vegetables. However, the accurate detection of low-content components remains a challenge and has gained considerable attention in current research. This review paper aims to explore and analyze several intelligent rapid detection techniques that have been extensively studied for this purpose. These techniques include near-infrared spectroscopy, Raman spectroscopy, laser-induced breakdown spectroscopy, and terahertz spectroscopy, among others. This paper provides detailed reports and analyses of the application of these methods in detecting low-content components. Furthermore, it offers a prospective exploration of their future development in this field. The goal is to contribute to the enhancement and widespread adoption of technology for detecting low-content components in fruits and vegetables. It is expected that this review will serve as a valuable reference for researchers and practitioners in this area.}, year = {2024}, eissn = {2304-8158}, pages = {1116} } @article{MTMT:34779671, title = {Nutritional and Phytochemical Characterization of Freeze-Dried Raspberry (Rubus idaeus). A Comprehensive Analysis}, url = {https://m2.mtmt.hu/api/publication/34779671}, author = {Marino, Mirko and Gardana, Claudio and Rendine, Marco and Klimis-Zacas, Dorothy and Riso, Patrizia and Porrini, Marisa and Del Bo’, Cristian}, doi = {10.3390/foods13071051}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34779671}, issn = {2304-8158}, abstract = {Several studies have highlighted the beneficial effects of consuming red raspberries on human health thanks to their high content of phytochemicals. However, the products used in these studies, both in the raw or freeze-dried form, were not fully characterized for nutrient and phytochemical composition. In this study, we aimed to determine the nutrient and non-nutrient compounds present in a freeze-dried red raspberry powder widely used by the food industry and consumers. The main sugars identified were fructose (12%), glucose (11%), and sucrose (11%). Twelve fatty acids were detected, with linoleic acid (46%), α-linolenic acid (20%), and oleic acid (15%) being the most abundant. Regarding micronutrients, vitamin C was the main hydro-soluble vitamin, while minerals, potassium, phosphorous, copper and magnesium were the most abundant, with concentrations ranging from 9 up to 96 mg/100 g, followed by manganese, iron and zinc, detected in the range 0.1–0.9 mg/100 g. Phytochemical analysis using UHPLC-DAD-HR-MS detection revealed the presence of Sanguiin H6 (0.4%), Lambertianin C (0.05%), and Sanguiin H-10 isomers (0.9%) as the main compounds. Among anthocyanins, the most representative compounds were cyanidin-3-sophoroside, cyanidin-3-glucoside and cyanidin-3-sambubioside. Our findings can serve as a reliable resource for the food industry, nutraceutical applications and for future investigations in the context of human health.}, year = {2024}, eissn = {2304-8158}, pages = {1-15}, orcid-numbers = {Marino, Mirko/0000-0001-9913-4380; Gardana, Claudio/0000-0001-8722-4020; Riso, Patrizia/0000-0002-9204-7257; Porrini, Marisa/0000-0003-2693-3311; Del Bo’, Cristian/0000-0001-7562-377X} } @article{MTMT:34779088, title = {The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder}, url = {https://m2.mtmt.hu/api/publication/34779088}, author = {López-Parra, Marta B. and Gómez-Domínguez, Irene and Iriondo-DeHond, Maite and Merino, Esther Villamediana and Sánchez-Martín, Vanesa and Mendiola, Jose A. and Iriondo-DeHond, Amaia and Del Castillo, Maria Dolores}, doi = {10.3390/foods13071114}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34779088}, issn = {2304-8158}, abstract = {Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments.}, keywords = {Inflammation; ANTIOXIDANT; Digestion; spray drying; Life cycleassessment; instant cascara; coffee fruit pulp; water soluble powder}, year = {2024}, eissn = {2304-8158}, orcid-numbers = {Iriondo-DeHond, Maite/0000-0003-0511-3605; Mendiola, Jose A./0000-0001-6709-349X; Iriondo-DeHond, Amaia/0000-0003-3246-7919; Del Castillo, Maria Dolores/0000-0001-6309-5383} } @article{MTMT:34778295, title = {Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil}, url = {https://m2.mtmt.hu/api/publication/34778295}, author = {Venkatachalam, Karthikeyan and Lekjing, Somwang and Noonim, Paramee and Charoenphun, Narin}, doi = {10.3390/foods13071000}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34778295}, issn = {2304-8158}, abstract = {This study examined the effects of 2% chitosan (CS) coatings incorporated with varying concentrations of cinnamon oil (CO) (0%, 0.5%, 1.0%, and 1.5%) on the extension of the quality and shelf-life of tomatoes stored under ambient conditions. Control samples were untreated and coated with distilled water. All samples were stored for 14 days at 25 ± 1 °C, with quality assessments conducted every two days. The application of CS-CO treatments was notably effective in controlling weight loss (3.91–5.26%) and firmness loss (10.81–16.51 N), sustaining the color index score (11.98–16.78), and stabilizing the total soluble solids (4.64–4.71 brix), titratable acidity (0.374–0.383%), total phenolic content (75.89–81.54 mg/100 g), ascorbic acid concentration (21.64–33.69 mg/100 g), total antioxidant capacity (85.89–91.54%) and pigment levels, particularly chlorophyll (52.80–63.18 mg/100 g), compared to control samples (p < 0.05). Higher CO concentrations (1.0% and 1.5%) in the CS coating maintained a significant level of phytochemicals in the samples compared to the control group, while CS-CO at 0.5% performed similarly in preserving the other physicochemical qualities. Both CS and CS-CO treatments extended the shelf life of the tomatoes up to 14 days (<6.78 log10 CFU/mL), whereas control samples were only viable for storage for 6 days due to higher microbial growth (>7.8 log10 CFU/mL) (p < 0.05). Overall, CS-CO-treated tomatoes demonstrated superior quality preservation and shelf-life enhancement, with a notable improvement in overall qualities as compared to the CS and control samples.}, year = {2024}, eissn = {2304-8158}, pages = {1000}, orcid-numbers = {Venkatachalam, Karthikeyan/0000-0002-1028-0590; Lekjing, Somwang/0000-0001-7013-7625; Charoenphun, Narin/0000-0001-7691-7665} } @article{MTMT:34778109, title = {Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice}, url = {https://m2.mtmt.hu/api/publication/34778109}, author = {Prieto-Santiago, Virginia and Aguiló-Aguayo, Ingrid and Bravo, Francisca Isabel and Mulero, Miquel and Abadias, Maribel}, doi = {10.3390/foods13071095}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34778109}, issn = {2304-8158}, abstract = {The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization.}, year = {2024}, eissn = {2304-8158}, pages = {1-22}, orcid-numbers = {Bravo, Francisca Isabel/0000-0002-6468-3088; Mulero, Miquel/0000-0003-2545-2065; Abadias, Maribel/0000-0003-0113-8979} } @article{MTMT:34775573, title = {Authentication of Laying Hen Housing Systems Based on Egg Yolk Using 1H NMR Spectroscopy and Machine Learning}, url = {https://m2.mtmt.hu/api/publication/34775573}, author = {Bischof, Greta and Januschewski, Edwin and Juadjur, Andreas}, doi = {10.3390/foods13071098}, journal-iso = {FOODS}, journal = {FOODS}, volume = {13}, unique-id = {34775573}, issn = {2304-8158}, abstract = {(1) Background: The authenticity of eggs in relation to the housing system of laying hens is susceptible to food fraud due to the potential for egg mislabeling. (2) Methods: A total of 4188 egg yolks, obtained from four different breeds of laying hens housed in colony cage, barn, free-range, and organic systems, were analyzed using 1H NMR spectroscopy. The data of the resulting 1H NMR spectra were used for different machine learning methods to build classification models for the four housing systems. (3) Results: The comparison of the seven computed models showed that the support vector machine (SVM) model gave the best results with a cross-validation accuracy of 98.5%. The test of classification models with eggs from supermarkets showed that only a maximum of 62.8% of samples were classified according to the housing system labeled on the eggs. (4) Conclusion: The classification models developed in this study included the largest sample size compared to the literature. The SVM model is most suitable for evaluating 1H NMR data in terms of the hen housing system. The test with supermarket samples showed that more authentic samples to analyze influencing factors such as breed, feeding, and housing changes are required.}, year = {2024}, eissn = {2304-8158}, orcid-numbers = {Januschewski, Edwin/0000-0002-3034-5216; Juadjur, Andreas/0000-0002-6069-3262} }