The search for unexplored plant resources that would provide a good basis for the development of novel probiotic functional foods is rapidly increasing. In this context, the strawberry tree fruit (
...L.) is particularly interesting, as it is rich in numerous antioxidant bioactive compounds that have been shown to be beneficial to health, but have not yet found industrial applications. In this work, the probiotic characterization of lactic acid bacteria strain
DB2, isolated from strawberries (
× Duch.), was performed. The tested strain proved to be safe to use, displaying no antibiotic resistance or hemolytic activity. Due to its proven probiotic potential during simulated gastrointestinal transit, its antimicrobial activity, and its coaggregation with pathogens, it was selected for fermentation of an aqueous
L. extract, which was subsequently microencapsulated and freeze-dried to extend its shelf life and preserve its functional properties. The antioxidant activity of the ferment obtained was maintained (80%), while after microencapsulation and freeze-drying, about 50% and 20% of the antioxidant activity was retained, respectively. In conclusion, this study demonstrates for the first time the application of probiotics isolated from strawberries in the fermentation of strawberry tree extract and monitors the antioxidant activity during post-fermentation formulation, paving the way for a potential industrial application of this underutilized plant.
Food fraud is a criminal intent motivated by economic gain to adulterate or misrepresent food ingredients and packaging. The development of a reliable food supply system is at great risk under ...globalization, but Food Business Operators (FBOs) have a legal obligation to implement and maintain food traceability and quality at all stages of food production, processing, and distribution. Incidents of food fraud have a strong negative impact on consumer confidence in the food industry. Therefore, local and international regulatory mechanisms are established to prevent or mitigate food fraud. This review brings new perspectives linking EU and US legislation, as well as new definitions and descriptions of the criminal aspect of food fraud incidents. It also describes certain new insights into the application of state-of-the-art methods and techniques that provide valuable tools for geographic, botanical, or other chemical markers of food authenticity. The review also provides an overview of the most common cases of food fraud worldwide from 2010 to 2020. Further research is needed to support the development of predictive models for innovative approaches to adulteration, especially when some valuable nutrients are replaced by toxic ingredients. A possible solution to minimize food fraud incidents is to increase the level of risk-based inspections, establish more productive monitoring and implementation of food protection systems in the supply chain, and implement better ingredient control and certification. National and international (e.g., regional) police offices for food fraud should be introduced, possessing knowledge and skills in food, food safety, food processing, and food products, as initial positive results have emerged in some countries.
Functional nutrition has become one of the main directions for a healthy lifestyle and sustainable food production due to its promising positive influence on health and its association with the use ...of raw materials of natural origin ...
This study aimed to investigate the performance of accelerated solvent extraction (ASE) as a green approach for the recovery of polyphenols and pigments from wild nettle leaves (NL). ASE was operated ...at different temperatures (20, 50, 80 and 110 °C), static times (5 and 10 min) and cycle numbers (1–4) using ethanol (96%) as an extraction solvent. In order to compare the efficiency of ASE, ultrasound assisted extraction (UAE) at 80 °C for 30 min was performed as a referent. Polyphenol and pigment analyses were carried out by HPLC and antioxidant capacity was assessed by ORAC. Seven polyphenols from subclasses of hydroxycinnamic acids and flavonoids, along with chlorophylls a and b and their derivatives and six carotenoids and their derivatives were identified and quantified. Chlorogenic acid was the most abundant polyphenol and chlorophyll a represented the dominant pigment. ASE conditions at 110 °C/10 min/3 or 4 cycles proved to be the optimal for achieving the highest yields of analyzed compounds. In comparison with UAE, ASE showed better performance in terms of yields and antioxidants recovery, hence delivering extract with 60% higher antioxidant capacity. Finally, the potential of NL as a functional ingredient from natural sources can be successfully accessed by ASE.
Meat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw ...materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants that are usually unstable under common processing and storage conditions and exhibit strong smell and off flavour. Hence, stable delivery systems like encapsulation are required.
Encapsulation, and particularly spray-drying, offers protection of active compounds, their controlled and targeted release in food products and ability to mask unacceptable odours in products.
Albeit current results are promising for microparticles and nanomaterials, more research is needed to evaluate the application of various natural ingredients in meat processing. Direction of future research should address functionality of systems, consumers’ health concerns and benefits, better sensory acceptance, reduced operating costs, scalability for industrial needs, and size of environmental footprints.
•Consumers demand natural ingredients and healthy food.•Microencapsulated natural antioxidants can improve the shelf life of meat products.•Spray-drying is one of the most successful and scalable encapsulation techniques.•Challenges may be overcome by the application of nanotechnology.
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•A. unedo fruit extract protects DNA against hydroxyl radical damage.•A. unedo exerts an antibacterial activity without impacting the survival of probiotics.•A. unedo fruits are good ...material for functional food production by 3D printing.•A. unedo 3DP products are rich source of antioxidant bioactive compounds/pigments.
The aim of this study was to investigate the use of Arbutus unedo L. fruits for the production of functional foods by three-dimensional printing (3DP). First, the biological activity of the fruits was investigated in vitro, followed by 3DP with different starch types and proportions using two 3DP programs. All 3DP samples were characterized for their bioactive, antioxidant, physicochemical and rheological properties. In terms of biological activity, the recommended daily dose of polyphenols from the aqueous extract of A. unedo can protect the integrity of DNA. Moreover, it could be useful as an antimicrobial agent. All 3DP parameters significantly affected bioactive compounds and antioxidant capacity. The 3DP products were found to be a good source of polyphenols (632.60 mg/100 g), among which condensed tannins were predominant (42 %). In conclusion, the fruits of A. unedo should be considered as a sustainable resource for the production of innovative functional foods with 3DP.
The aim of the present study was to investigate the chemical profile and antioxidant activity of essential oils obtained from the most commonly grown plant species in Serbia. Aromatic and medicinal ...plants from Lamiaceae (
,
,
,
,
,
,
and
), Asteraceae (
and
), Apiaceae (
,
,
,
and
) and Cupressaceae (
) were selected as raw material for essential oils (EOs)' isolation. Hydrodistillation (HD) was used for the isolation of EOs while they were evaluated in terms of yield and terpenoid profiles by GC-MS. In vitro radical scavenging DPPH and ABTS
radical activities were carried out for all EOs. Finally, a principal component analysis (PCA) was performed with the experimental results of the composition and antioxidant activity of the EOs, which showed a clear distinction between the selected plant species for the aforementioned responses. This work represents a screening tool for the selection of other EO candidates for further processing by emerging extraction techniques and the use of EOs as natural additives for meat products.
This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and ...Asian countries involving more than 4000 consumers.
It has confirmed that different socioeconomic characteristics, cultural aspects, and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially EU ones) as compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments, and home food deliveries.
The greatest extent of trust, when food safety assurance is concerned, Eurasian consumers have put into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able, and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. This article is protected by copyright. All rights reserved.
Objectives in this study were to model/predict simultaneous influences of apple O2‐consumption/CO2‐production rates
(RO2/CO2) and modified atmosphere packaging (MAP) (from volumetric concentrations ...of O2/CO2
(yO2/CO2)on microbial growth (Aerobic mesophilic bacteria, AMB; Enterobacteriaceae, EBac) in 2 fresh‐cut apple cultivars treated with five anti‐browning treatments and stored in refrigerator. Growth of both microorganisms was best predicted by length of shelf‐life,
RO2/CO2, and yO2/CO2.With AMB/EBac growth, cultivar's
RO2 decreased together with
yO2 in packaging. Similarly, with microbial growth
RCO2 dropped, while simultaneously
yCO2increase was observed in package. Regression coefficients ratios for AMB‐respiration models were similar to ratios for stoichiometric coefficients for respiration equation with malic acid as main substrate. Hence, presented models likely captured natural relations between predictors, and gave good estimate of AMB growth and its association with respiration in MAP. Apple browning had weak or no association with bacterial growth. Obtained models may be utilized to optimize industrial parameters with least AMB/EBac growth, hence facilitate extension of fresh‐cut apple shelf‐life.
Practical Applications
Relationships between fresh‐cut apples O2‐consumption/CO2‐production rates, volumetric concentrations of O2/CO2 in modified atmosphere packaging (MAP) and microbial growth (Aerobic mesophilic bacteria, AMB; Enterobacteriaceae EBac) were established and yielded mathematical models which may be utilized to optimize industrial parameters with least AMB/EBac growth, hence facilitate extension of fresh‐cut apple shelf‐life. All equations and models are publicly accessible at apple.pbf.hr or 31.147.204.87, and can be used to calculate almost every parameter relevant for apple respiration and apple browning (only for permeable systems). Additionally, users can choose their own production settings (size of package, initial volumetric concentration of gases, apple mass), and calculate optimal values (with least browning) for their fresh‐cut processes (taking into account their own packaging film and others). Therefore, results presented in this paper will likely be useful to the fresh‐cut industry.
The influence of wheat starch (6%, 8% and 10%, w/w) and a 3D printing program (program 1 vs. program 2) on the content of bioactive compounds, antioxidant capacity, color parameters and rheological ...and sensory properties was investigated in 3D strawberry and strawberry tree fruit snacks. Increasing the starch content led to a decrease in the content of almost all the bioactive compounds, while it had no effect on the antioxidant capacity. The printing program had no significant effect on the bioactive compounds (except hydroxycinnamic acids), antioxidant capacity and color parameters. A higher starch content improved the strength of the sample but had no effect on the mechanical properties. Smaller particles with a higher starch content improved the stability of the sample. In contrast to the programs, varying the starch content had a significant effect on all the color parameters except the a* values. Eight different sweeteners in two different concentrations were used for the sensory evaluation of the 3D-printed snacks. The variations in sweetener content only affected the sweet and harmonious taste. In summary, this study confirms the great potential of fruit bases for the production of 3D-printed snacks with excellent biological and rheological properties, which can be a step toward personalized food with the addition of sweeteners.
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