Diverse Food Matrices Research Articles

Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization

Mango is a tropical fruit that is consumed worldwide and is distinguished by its sweet and juicy flesh. Unfortunately, the peels and seeds of mango fruit are often discarded despite the fact that they contain compounds that can be valorized for certain applications. In this study, a physicochemical and hydrodynamic characterization of hydrocolloids extracted from the peel and seeds of mango fruit was performed and the impact on the microstructure and rheological behavior of derived gels, as well as the ability to form emulsions, were analyzed. The physicochemical parameters and proximate compositions of the different samples showed that the hydrocolloids extracted from the seeds are rich in proteins whereas those from the peel are rich in carbohydrates. The molecular weights calculated from the hydrodynamic characterization (Mv) are 101515 g/mol and 102,580 g/mol for hydrocolloids extracted from the peel and seeds, respectively. Dispersions of these hydrocolloids in water produced hydrogels upon heating, which exhibited a shear thinning response that can be described by the Williamson model. The ability of these hydrocolloids to form thermally-induced strong gels was monitored and analyzed by means of curing tests. Throughout thermal treatments, the storage modulus showed a significant increase, especially at concentrations greater than 2.5 wt%. Mango seeds and peel-derived hydrocolloids are also able to stabilize o/w emulsions. Derived emulsions showed D50 mean diameters and zeta potential values (ζ) in the ranges from 10.04 to 82.52 μm and from -17.63 to -11.12 mV, respectively. On the basis of the observed rheological behavior of hydrogels and emulsion-forming ability, the hydrocolloids derived from mango seeds and peels possess suitable characteristics to be potentially implemented in diverse food matrices, offering functional and nutritional benefits to final consumer products.

Green DES based microextraction method for monitoring brilliant black BN (E151) in diverse food matrices

A green deep eutectic solvent (DES) based microextraction method was established for separation and spectrophotometric determination of E151 in food matrices. DES composed of tetra pentyl ammonium bromide and 1-octanol (1:5) was used. Important analytical microextraction parameters including pH, volume of DES and time of vortex mixing were optimized using Box-Behnken design of Response Surface Methodology. The other variables including composition ratio of DES and sample volume were optimized by one variable at a time optimization process. The method exhibited linear behaviour for E151 having concentration range between 132–12000 µg/L with 30 preconcentration factor. The relative standard deviation, detection limit and quantitation limit were determined to be 5 %, 40 and 132 µg/L, respectively. The scores of analytical greenness and applicability for the method were determined to be 0.69 and 62.5, respectively. pK values of E151 were determined. Extraction mechanisms of E151 were elucidated. The method was applied to foodstuffs and water samples to determine their E151 contents by analyte addition recovery tests with recovery values ranging between 94–103 %.

A comprehensive review: Impact of oleogel application on food texture and sensory properties.

Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.

Impact of Microplastics on Human Health: A Comprehensive Review

Abstract This comprehensive review explores microplastic (MP) contamination in food and Incorporating nanotechnology into food packaging. It covers origins, pathways, health consequences, and analytical challenges. Microplastics (MPs), which are generation due to the breaking down of plastic garbage, presents significant dangers to both the environment and human health. These small particles, sometimes unseen to the unaided eye, can accumulation in ecosystems, harm wildlife, and even entering food chain, potentially cause health issues for humans who consuming contaminated food or water. Exposure occurs through ingesting MPs in food, notably in processed foods, canned goods, and infant milk powder, raising concerns about breast cancer. Nanotechnology in food packaging enhances characteristics but raises migration risks, introducing substances such as phthalates (PAEs), non-PAEs plasticizers (NPPs), bisphenols (BPs), and metal nanoparticles, posing health risks. Microwavable plastic food containers release both intentionally included substances and inadvertently included substances. Consumer attitudes toward nanotechnology are positive, driven by perceived benefits. Analytical techniques for MP detection, including micro-Raman spectroscopy and hyperspectral imaging, face challenges like sample preparation. Multidisciplinary approaches and collaboration are crucial for complex MP analysis in diverse food matrices. The paper discusses MP accumulation in the human body, noting its presence in placentas, bodily fluids, and lower limb joints, raising health questions. Despite challenges in understanding the full health impact, standardized methods and collaboration are urgently needed. This holistic view of MP contamination and nanotechnology in food packaging underscores the necessity of safeguarding food safety and public health against pervasive environmental issues.

Modernization of digital food safety control.

Foodborne illness remains a pressing global issue due to the complexities of modern food supply chains and the vast array of potential contaminants that can arise at every stage of food processing from farm to fork. Traditional food safety control systems are increasingly challenged to identify these intricate hazards. The U.S. Food and Drug Administration's (FDA) New Era of Smarter Food Safety represents a revolutionary shift in food safety methodology by leveraging cutting-edge digital technologies. Digital food safety control systems employ modern solutions to monitor food quality by efficiently detecting in real time a wide range of contaminants across diverse food matrices within a short timeframe. These systems also utilize digital tools for data analysis, providing highly predictive assessments of food safety risks. In addition, digital food safety systems can deliver a secure and reliable food supply chain with comprehensive traceability, safeguarding public health through innovative technological approaches. By utilizing new digital food safety methods, food safety authorities and businesses can establish an efficient regulatory framework that genuinely ensures food safety. These cutting-edge approaches, when applied throughout the food chain, enable the delivery of safe, contaminant-free food products to consumers.

Development and Validation of a Residue Analysis Method for Ethylene Oxide and 2-Chloroethanol in Foods by Gas Chromatography Tandem Mass Spectrometry

A selective and sensitive method is reported for the residue analysis of ethylene oxide (EO) in diverse matrices, namely sesame, cumin, wheat, tea, spices, herbs, dehydrated fruits, food additives, grapes, and tomatoes. The study modified the European Union reference method (EN 15662) by performing the sample extraction (with acetonitrile) at <10 °C, cleanup through dispersive-solid phase extraction with C18 and primary secondary amine sorbents, and analysis using gas chromatography tandem mass spectrometry with selected reaction monitoring. Injections were performed through a programmable temperature vaporizer port. The sample preparation process provided a limit of quantification of 10 ng/g for both EO and 2-CE and effectively minimized matrix effects. Recoveries of both EO and 2-CE ranged from 74 to 120% at 10, 20, and 50 ng/g with precision RSDs of <12%, satisfying the SANTE/11312/2021 guidelines of analytical method validation. The HorRat (Horwitz ratio) values of 0.31–0.40 indicated high interlaboratory (n = 6 laboratories) method reproducibility. The results of incurred residues in sesame (0.055–0.1 mg/kg), cumin (0.008–0.013 mg/kg), and coriander (0.01–0.025 mg/kg) demonstrated satisfactory extraction efficiency and precision (RSDs < 10%) in test results. The method is highly suitable for regulatory analysis of EO in diverse food matrices.

Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review.

The INFOGEST protocol creation was a watershed for phenolic bioaccessibility studies. Because of this important initiative to standardize bioaccessibility studies, data comparisons between different laboratories are now expedited. It has been eight years since the INFOGEST protocol creation, and three from the latest update. However, the current status in terms of phenolic bioaccessibility and how far different laboratories are from reaching a consensus are still unrevealed. In this sense, this narrative review considered an evaluation of different studies that applied the INFOGEST protocol to investigate the bioaccessibility of phenolic compounds. The central objective was to compile the main findings and consensus and to identify possible gaps and future opportunities. This approach intends to further facilitate the use of this protocol by professionals in the field of food science and technology and related areas, generating a reflection on the actual level of standardization of the method. Despite the differences in phenolic compounds from diverse food matrices, and their peculiar behavior, some trends could be elucidated, in terms of phenolic release, stability, and/or transformation upon in vivo digestion. In contrast, there was no general consensus regarding sample preparation, how to report results and the form to calculate bioaccessibility, making it difficult to compare different studies. There is still a long road to effectively standardize the results obtained for phenolic bioaccessibility using the INFOGEST protocol, which is also an opportunity in terms of food analysis that can impact the food industry, especially for the development of nutraceuticals and functional foods.

Tetrodotoxin and Its Analogues in Food: Recent Updates on Sample Preparation and Analytical Methods Since 2012.

Tetrodotoxin (TTX), found in various organisms including pufferfish, is an extremely potent marine toxin responsible for numerous food poisoning accidents. Due to its serious toxicity and public health threat, detecting TTX and its analogues in diverse food matrices with a simple, fast, efficient method has become a worldwide concern. This review summarizes the advances in sample preparation and analytical methods for the determination of TTX and its analogues, focusing on the latest development over the past five years. Current state-of-the-art technologies, such as solid-phase microextraction, online technology, novel injection technology, two-dimensional liquid chromatography, high-resolution mass spectrometry, newly developed lateral flow immunochromatographic strips, immunosensors, dual-mode aptasensors, and nanomaterials-based approaches, are thoroughly discussed. The advantages and limitations of different techniques, critical comments, and future perspectives are also proposed. This review is expected to provide rewarding insights to the future development and broad application of pretreatment and detection methods for TTX and its analogues.

Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods

Consumer demand, combined with industry interest, highlights the need to develop foods that have health promoting characteristics beyond basic nutrition. In this regard, Tinospora cordifolia ( giloy ) (TC), has paved the way in the food industry because of multi-purpose utilization for health care management. Being reservoir of bioactive components, TC has been exploited since ages for its therapeutic properties. Its’ consumption by people in the crude form has limited its utility for disease treatment and management. The greatest approach to avoid any disease is to prevent it thus, application of TC preparations in the development of functional foods would definitely address this issue and broaden the horizon of food market. However, this is relatively a nascent area and there is an urgent need to investigate the mechanisms and interactions between diverse food matrices and TC bioactive components. This review provides comprehensive information on TC and its health-related properties, elucidating the physiological role in human body and focusing its utilization in food industry. Literature is based on the findings of several researches on its protective role against various patho-physiological diseases. The potential of this medicinal plant as a therapeutic agent against SARS-COV-2 virus has also been reviewed. Research needs of food scientists dealing with development of functional foods using TC has also been catered under this review. About 45 active constituents have been isolated from TC and include alkaloids, glycosides, terpenoids, steroids, polysaccharides, and are mainly responsible for its biological roles. These components provide the defense against diseases by several mechanisms viz., modulation of host immune responses via TLR4 dependent pathway, macrophage activation, inhibiting VEGF expression, activating enzyme system generating cyclic AMP, translocation of nuclear transcription factor etc. TC has also been explored in development of functional foods and edible packaging films as antioxidant, antimicrobial, lipase inhibitor and bioactive ingredient. Extensive research is required to investigate the suitable techniques for the stability of TC preparations in food matrix. • T. cordifolia (TC) is well-recognized plant as a reservoir of therapeutic properties. • Alkaloids and terpenoids are the most active components from TC. • The review describes the potential application of TC in wide variety of foods. • Foods incorporated with TC can improve storage stability and functionality. • Future challenges include stabilization of TC preparation in food matrix and their interactions.

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation.

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.

A review of the flavor profile of metal salts: understanding the complexity of metallic sensation.

The oral sensation of metallic is a complex experience. Much of our current understanding of metallic sensation is from the investigation of metal salts, which elicit diverse sensations, including taste, smell, and chemesthetic sensations, and therefore meet the definition of a flavor rather than a taste. Due to the involvement of multiple chemosensory systems, it can be challenging to define and characterize metallic sensation. Here, we provide a comprehensive review of the psychophysical studies quantifying and characterizing metallic sensation, focusing on metal salts. We examine the factors that impact perception, including anion complex, concentration, nasal occlusion, and pH. In addition, we summarize the receptors thought to be involved in the perception of metallic sensation (i.e., TRPV1, T1R3, TRPA1, and T2R7) either as a result of in vitro assays or from studies in knock-out mice. By enhancing our scientific understanding of metallic sensation and its transduction pathways, it has the potential to improve food and pharmaceuticals, help identify suppression or masking strategies, and improve the ability to characterize individual differences in metallic sensation. It also has the potential to translate to clinical populations by addressing the disparities in knowledge and treatment options for individuals suffering from metallic taste disorder (i.e., phantom taste or "metal mouth"). Future psychophysical studies investigating the sensory perception of metal salts should include a range of compounds and diverse food matrices, coupled with modern sensory methods, which will help to provide a more comprehensive understanding of metallic sensation.

Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts

An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′ - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.

Pharmacokinetics and bioavailability of hydroxytyrosol are dependent on the food matrix in humans.

Several studies have demonstrated the properties of hydroxytyrosol, a phenolic compound present in olive oils and olives with a well-characterized impact on human health. Nevertheless, some knowledge gaps remain on its bioavailability and metabolism; overall concerning to the real rate per cent of absorption and biovailability of dietary hydroxytyrosol and the influence of the dietary food-containing hydroxytyrosol on it. A double-blind study was performed including 20 volunteers who ingested 5mg of hydroxytyrosol through diverse food matrices, to discover the influence on pharmacokinetics and bioavailability of HT metabolites (hydroxytyrosol acetate, 3,4-dihydroxyphenylacetic acid (DOPAC), tyrosol, and homovanillic alcohol) of the distinct matrices by UHPLC-ESI-QqQ-MS/MS. The HT pharmacokinetics after consumption of different food matrices was strongly dependent on the food matrix. In this aspect, the intake of extra virgin olive exhibited significantly higher plasma concentrations after 30min of oral intake (3.79ng/mL) relative to the control. Regarding the hydroxytyrosol bioavailability, the intake of extra virgin olive oil, as well as fortified refined olive, flax, and grapeseed oils provided significantly higher urinary contents (0.86, 0.63, 0.55, and 0.33µg/mg creatinine, respectively) compared with basal urine, whereas hydroxytyrosol metabolites showed no significant changes. No differences were found between men and women. The metabolic profile of hydroxytyrosol is influenced by the food matrix in which is incorporated, with the oily nature for the final bioavailability being relevant. Extra virgin olive oil was identified as the best matrix for this compound. The results described contribute to the understanding of the relevance of the food matrices for the final absorption of hydroxytyrosol and hence, the achievement of the highest health protection potential.

Life under Extreme Conditions: Aeropyrum pernix and Pernisine

Life under Extreme Conditions: Aeropyrum pernix and Pernisine

Development of an Isotope Dilution Mass Spectrometry Method for Accurate Determination of Thiamine in Diverse Food Matrices

Many foods contain thiamine as a natural or fortified nutrient. In order to realize accurate measurement of thiamine in various food matrices, analytical methods should be developed on the basis of careful examination of the matrix and the analytes in the matrix. An isotope dilution liquid chromatography–mass spectrometry (ID-LC-MS/MS) method was developed for the analysis of thiamine in various samples such as multivitamin tablets, infant formula, rice, and wheat flour. After using spiked isotope-labeled thiamine HCl (13C4-thiamine HCl) as an internal standard, samples were analyzed by LC/MS in a selected reaction monitoring mode to detect ions at m/z 265 → 122 and m/z 269 → 122 for thiamine and 13C4-thiamine, respectively. To improve the accuracy and precision of this method, the preparation procedure was optimized depending on the chemical form of thiamine present in each sample. Thiamine in multivitamin tablets, infant formula, rice, and wheat flour was analyzed after buffer extraction, acid hydrolysis, and continuous acid and enzyme hydrolyses, respectively. The instrumental analyses were also optimized for individual samples, facilitating excellent repeatability (0.16–0.81%) and reproducibility (0.1–4%). The accuracy of the developed method was verified by comparing the experimental data with the certified values of certified reference materials. Thus, optimization of the preparation procedures and ID-LC-MS/MS method allowed the accurate determination of thiamine in diverse food matrices.

Analysis and modeling of enhanced green fluorescent protein diffusivity in whey protein gels

During gastric digestion, hydrolysis of proteins by pepsin contributes largely to the breakdown of protein-rich food. We hypothesized that the effect of pepsin is limited by its diffusivity, which is co-determined by the food structure and the local pH in the food during digestion. To investigate the principle mechanism of enzyme diffusion in food matrices, we used enhanced green fluorescent protein (EGFP) as probe to study the diffusivity of proteins in whey protein isolate gels, using fluorescence correlation spectroscopy (FCS). Gels made with different ionic strength showed distinctive elastic moduli but did not show differences in diffusivity of EGFP. Some models for diffusion in hydrogels yield good description of the obtained data, and can approximate the enzyme diffusion in diverse food matrices. However, the enzyme pepsin is more complicated than the probe EGFP, to yield more accurate predictions, electrostatic and enzyme-substrate interaction also need to be considered.

Impact of food matrix components on nutritional and functional properties of fruit-based products

Nowadays, worldwide consumers seek delightful and appealing foods that are simultaneously safer, nutritional and healthier. Fruit-based products are largely consumed due to, in part, the consumer's perception of these products as healthy and convenient perceived as similar or even with better health benefits than the raw fruits that originated them. However, it is of paramount importance to understand the impact of the food matrix components on nutritional and functional properties of fruit-based products. Isolated compounds, or fruit extracts are used more often than food products in interaction studies. These approaches do not consider the interferences of food matrix components and/or the impacts of food processing on bioactivity and bioaccessibility of the active compounds. In fact, the bioaccessibility of bioactive compounds can be different in diverse food matrices and this review aims to provide an integrated approach to the field of matrix interactions.

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

BackgroundRecent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. In this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal aroma release. We tested this hypothesis in vitro, by comparing the release of volatiles from a liquid food matrix (wine) after its interaction with saliva from 28 obese (O) and 28 normal-weight (N) individuals.Methods and FindingsAmplicon sequencing of the 16S rRNA V4 region indicated that Firmicutes and Actinobacteria were more abundant in O, while Proteobacteria and Fusobacteria dominated in N. Streptococcaceae were significantly more abundant in the O subjects and constituted 34% and 19% on average of the saliva microbiota of O and N subjects, respectively. The Total Antioxidant Capacity was higher in O vs N saliva samples. A model mouth system was used to test whether the in-mouth wine aroma release differs after the interaction with O or N saliva. In O samples, a 18% to 60% significant decrease in the mean concentration of wine volatiles was detected as a result of interaction with saliva, compared with N. This suppression was linked to biochemical differences in O and N saliva composition, which include protein content.ConclusionMicrobiological and biochemical differences were found in O vs N saliva samples. An impaired retronasal aroma release from white wine was detected in vitro and linked to compositional differences between saliva from obese and normal-weight subjects. Additional in vivo investigations on diverse food matrices could contribute to understanding whether a lower olfactory stimulation due to saliva composition can be a co-factor in the development/maintenance of obesity.

Use of Isotope-Labeled Aflatoxins for LC-MS/MS Stable Isotope Dilution Analysis of Foods

Aflatoxins are a group of very carcinogenic mycotoxins that can be found on a wide range of food commodities including nuts, cereals, and spices. In this study, the first LC-MS/MS stable isotope dilution assay (SIDA) for the determination of aflatoxins in foods was developed. The development of this method was enabled by easily accessible isotope-labeled (deuterated) aflatoxins B2 and G2, which were synthesized by catalytic deuteration of aflatoxin B1 and G1, purified, and well-characterized by NMR and MS. All four aflatoxins of interest (B1, B2, G1, and G2) were quantified in food samples by using these two labeled internal standards. The response factors (RF) of the linear calibrations were revealed to be matrix independent for labeled aflatoxin B2/aflatoxin B2 and labeled aflatoxin G2/aflatoxin G2. For labeled aflatoxin B 2/aflatoxin B 1 and labeled aflatoxin B2/aflatoxin G1 matrix-matched calibration was performed for the model matrices almonds and wheat flour, showing significant differences of the RFs. Limits of detection (LOD) were determined by applying a statistical approach in the presence of the two model matrices, yielding 0.31 microg/kg (aflatoxin B1), 0.09 microg/kg (aflatoxin B2), 0.38 microg/kg (aflatoxin G1), and 0.32 microg/kg (aflatoxin G2) for almonds (similar LODs were obtained for wheat flour). Recovery rates were between 90 and 105% for all analytes. Coefficients of variation (CV) of 12% (aflatoxin B1), 3.6% (aflatoxin B2), 14% (aflatoxin G1), and 4.8% (aflatoxin G2) were obtained from interassay studies. For further validation, a NIST standard reference food sample was analyzed for aflatoxins B1 and B2. The method was successfully applied to determine trace levels of aflatoxins in diverse food matrices such as peanuts, nuts, grains, and spices. Aflatoxin contents in these samples ranged from about 0.5 to 6 microg/kg.