TY - JOUR AU - Zheng, Yijun AU - Qin, Chunyin AU - Wen, Mingchun AU - Zhang, Liang AU - Wang, Weinan TI - The Effects of Food Nutrients and Bioactive Compounds on the Gut Microbiota: A Comprehensive Review JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 9 SP - 1345 SN - 2304-8158 DO - 10.3390/foods13091345 UR - https://m2.mtmt.hu/api/publication/34824242 ID - 34824242 AB - It is now widely recognized that gut microbiota plays a critical role not only in the development and progression of diseases, but also in its susceptibility to dietary patterns, food composition, and nutritional intake. In this comprehensive review, we have compiled the latest findings on the effects of food nutrients and bioactive compounds on the gut microbiota. The research indicates that certain components, such as unsaturated fatty acids, dietary fiber, and protein have a significant impact on the composition of bile salts and short-chain fatty acids through catabolic processes, thereby influencing the gut microbiota. Additionally, these compounds also have an effect on the ratio of Firmicutes to Bacteroides, as well as the abundance of specific species like Akkermansia muciniphila. The gut microbiota has been found to play a role in altering the absorption and metabolism of nutrients, bioactive compounds, and drugs, adding another layer of complexity to the interaction between food and gut microbiota, which often requires long-term adaptation to yield substantial outcomes. In conclusion, understanding the relationship between food compounds and gut microbiota can offer valuable insights into the potential therapeutic applications of food and dietary interventions in various diseases and health conditions. LA - English DB - MTMT ER - TY - JOUR AU - Bugi, Meda-Ada AU - Jugănaru, Iulius AU - Simina, Iulia-Elena AU - Nicoară, Delia-Maria AU - Cristun, Lucian-Ioan AU - Brad, Giorgiana-Flavia AU - Boru, Casiana AU - Cîrnatu, Daniela AU - Mărginean, Otilia TI - Exploring Adult Eating Behaviors and Food Neophobia: A National Study in Romania JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 9 SP - 1301 SN - 2304-8158 DO - 10.3390/foods13091301 UR - https://m2.mtmt.hu/api/publication/34823749 ID - 34823749 AB - Food neophobia involves avoiding new foods due to reluctance, aversion, or disgust. The Food Neophobia Scale (FNS) is the most reliable and common adult food neophobia test. It helps compare food neophobia across cultures by being translated into numerous languages. This study adapted, translated, and validated the FNS for Romania. This translated version was piloted in November 2023 on 59 students in the medical field from two distinct Romanian cities. Between December 2023 and February 2024, 375 adults were surveyed, representing Romania’s population within a 90% confidence interval. The average age of responders was 38.07 years, with a standard deviation of 10.75 and a 4:1 female-to-male sex ratio. The Cronbach’s alpha test was used to validate the questionnaire. Our study found that the mean FNS value was 31.86; most Romanian respondents (69.20%) were neutral towards trying new foods, with a significant portion being neophobes (18.21%) outnumbering neophiles (12.59%). When compared to international study results, Romanian adults, on average, exhibited a higher percentage of neophobes compared to those in Korea (13%), Hungary (16.8%), Italy (17%), and Brazil (17.5%), but a lower percentage than those in Lebanon (21.5%). The findings indicate that the translated scale can be utilized to assess neophobia among Romanian speakers. LA - English DB - MTMT ER - TY - JOUR AU - Ábrahám, Ágota AU - Islam, Md. Nurul AU - Gazdag, Zoltán AU - Khan, Shahneaz Ali AU - Chowdhury, Sharmin AU - Kemenesi, Gábor AU - Akter, Sazeda TI - Bacterial Metabarcoding of Raw Palm Sap Samples from Bangladesh with Nanopore Sequencing JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 9 SP - 1285 SN - 2304-8158 DO - 10.3390/foods13091285 UR - https://m2.mtmt.hu/api/publication/34815537 ID - 34815537 AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Vărzaru, A.A. TI - Unveiling Digital Transformation: A Catalyst for Enhancing Food Security and Achieving Sustainable Development Goals at the European Union Level JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 8 SN - 2304-8158 DO - 10.3390/foods13081226 UR - https://m2.mtmt.hu/api/publication/34840161 ID - 34840161 N1 - Export Date: 7 May 2024 Correspondence Address: Vărzaru, A.A.; Department of Economics, Romania; email: anca.varzaru@edu.ucv.ro AB - The digital revolution is reshaping various aspects of society, including having a profound impact on food security and the advancement of Sustainable Development Goals (SDGs). This study investigates the relationship between digital transformation, quantified through the components of the Digital Economy and Society Index (DESI), and SDGs related to food (SDG1, SDG2, SDG3, and SDG10), along with the overall SDG Index score. The data used for investigation are sourced from reports issued by the European Commission concerning DESI, as well as the SDG reports for the period from 2017 to 2022. The paper elucidates how different components of digitalization, such as connectivity, digital skills, internet usage, and digital public services, influence the attainment of food security objectives and broader sustainable development targets using structural equation modeling and cluster analysis. The findings underscore the pivotal role of digital technologies in enhancing poverty alleviation, health and well-being, and, in particular, mitigating inequality. This study contributes to understanding the complex relationship between digital transformation and food security, offering insights for policymakers, practitioners, and stakeholders aiming to leverage technology for advancing SDGs and fostering a more equitable and sustainable future. © 2024 by the author. LA - English DB - MTMT ER - TY - JOUR AU - Kalisz, Oktawia AU - Jaworska, Aleksandra AU - Studzińska, Sylwia AU - Bocian, Szymon TI - Elimination of Toxic Solvents from Analytical Methods in Food Analysis: Caffeine Determination in Tea as an Example JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 8 PG - 13 SN - 2304-8158 DO - 10.3390/foods13081189 UR - https://m2.mtmt.hu/api/publication/34832849 ID - 34832849 AB - This study presents an innovative method for caffeine determination in tea, employing ethanol as the sole organic solvent for both SPE sample preparation and chromatographic analysis. This approach aligns with green chemistry principles, as confirmed by a comparative study highlighting ethanol's safety and eco-friendliness compared to traditional solvents. The experiments validate ethanol's efficacy in caffeine extraction and chromatographic analysis, minimizing environmental impact and eliminating toxicity risks. Utilizing a reduced chromatography column enhances the method's efficiency and sustainability, resulting in a low limit of quantitation (0.125 μg/mL) and good reproducibility (RSD < 2.5%). Based on tea from the Polish market, the findings reveal the caffeine content (19.29-37.69 mg/g) and endorse ethanol's role in enhancing sustainable chemical analysis in food science. LA - English DB - MTMT ER - TY - JOUR AU - Hernández-Fernández, Joaquín AU - Martinez-Trespalacios, Jose AU - Marquez, Edgar TI - Development of a Measurement System Using Infrared Spectroscopy-Attenuated Total Reflectance, Principal Component Analysis and Artificial Intelligence for the Safe Quantification of the Nucleating Agent Sorbitol in Food Packaging JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 8 SP - 1200 SN - 2304-8158 DO - 10.3390/foods13081200 UR - https://m2.mtmt.hu/api/publication/34832070 ID - 34832070 AB - Sorbitol derivatives and other additives are commonly used in various products, such as packaging or food packaging, to improve their mechanical, physical, and optical properties. To accurately and precisely evaluate the efficacy of adding sorbitol-type nucleating agents to these articles, their quantitative determination is essential. This study systematically investigated the quantification of sorbitol-type nucleating agents in food packaging made from impact copolymers of polypropylene (PP) and polyethylene (PE) using attenuated total reflectance infrared spectroscopy (ATR-FTIR) together with analysis of principal components (PCA) and machine learning algorithms. The absorption spectra revealed characteristic bands corresponding to the C–O–C bond and hydroxyl groups attached to the cyclohexane ring of the molecular structure of sorbitol, providing crucial information for identifying and quantifying sorbitol derivatives. PCA analysis showed that with the selected FTIR spectrum range and only the first two components, 99.5% of the variance could be explained. The resulting score plot showed a clear pattern distinguishing different concentrations of the nucleating agent, affirming the predictability of concentrations based on an impact copolymer. The study then employed machine learning algorithms (NN, SVR) to establish prediction models, evaluating their quality using metrics such as RMSE, R2, and RMSECV. Hyperparameter optimization was performed, and SVR showed superior performance, achieving near-perfect predictions (R2 = 0.9999) with an RMSE of 0.100 for both calibration and prediction. The chosen SVR model features two hidden layers with 15 neurons each and uses the Adam algorithm, balanced precision, and computational efficiency. The innovative ATR-FTIR coupled SVR model presented a novel and rapid approach to accurately quantify sorbitol-type nucleating agents in polymer production processes for polymer research and in the analysis of nucleating agent derivatives. The analytical performance of this method surpassed traditional methods (PCR, NN). LA - English DB - MTMT ER - TY - JOUR AU - Vila-Clarà, Gil AU - Vila-Martí, Anna AU - Vergés-Canet, Laia AU - Torres-Moreno, Miriam TI - Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 8 PG - 18 SN - 2304-8158 DO - 10.3390/foods13081258 UR - https://m2.mtmt.hu/api/publication/34805899 ID - 34805899 AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Florio, Marco AU - Cimini, Costanza AU - Bennato, Francesca AU - Ianni, Andrea AU - Grotta, Lisa AU - Martino, Giuseppe TI - Evaluation of Chemical and Nutritional Characteristics of Ricotta Cheese from Two Different Breeds: The Endangered Italian Teramana Goat and the Cosmopolitan Saneen Goat JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 8 SP - 1239 SN - 2304-8158 DO - 10.3390/foods13081239 UR - https://m2.mtmt.hu/api/publication/34803202 ID - 34803202 AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Ben Miri, Yamina AU - Benabdallah, Amina AU - Chentir, Imene AU - Djenane, Djamel AU - Luvisi, Andrea AU - De Bellis, Luigi TI - Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 8 SP - 1184 SN - 2304-8158 DO - 10.3390/foods13081184 UR - https://m2.mtmt.hu/api/publication/34798179 ID - 34798179 AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Liu, C. AU - Wang, J. AU - Hong, D. AU - Chen, Z. AU - Li, S. AU - Ma, A. AU - Jia, Y. TI - Preparation, Isolation and Antioxidant Function of Peptides from a New Resource of Rumexpatientia L. ×Rumextianshanicus A. Los JF - FOODS J2 - FOODS VL - 13 PY - 2024 IS - 7 SN - 2304-8158 DO - 10.3390/foods13070981 UR - https://m2.mtmt.hu/api/publication/34843280 ID - 34843280 N1 - Export Date: 8 May 2024 Correspondence Address: Jia, Y.; School of Food and Health, China; email: jiayingmin@btbu.edu.cn Funding details: SPCX-2022005 Funding text 1: This research was funded by Discipline Construction-Food Science and Engineering (CN), grant number SPCX-2022005. AB - Rumexpatientia L. ×Rumextianshanicus A. Los (RRL), known as “protein grass” in China, was recognized as a new food ingredient in 2021. However, the cultivation and product development of RRL are still at an early stage, and no peptide research has been reported. In this study, two novel antioxidant peptides, LKPPF and LPFRP, were purified and identified from RRL and applied to H2O2-induced HepG2 cells to investigate their antioxidant properties. It was shown that 121 peptides were identified by ultrafiltration, gel filtration chromatography, and LC-MS/MS, while computer simulation and molecular docking indicated that LKPPF and LPFRP may have strong antioxidant properties. Both peptides were not cytotoxic to HepG2 cells at low concentrations and promoted cell growth, which effectively reduced the production of intracellular ROS and MDA, and increased cell viability and the enzymatic activities of SOD, GSH-Px, and CAT. Therefore, LKPPF and LPFRP, two peptides, possess strong antioxidant activity, which provides a theoretical basis for their potential as food additives or functional food supplements, but still need to be further investigated through animal models as well as cellular pathways. © 2024 by the authors. LA - English DB - MTMT ER -