Food Matrices Research Articles

Evaluating the roles of food matrix, lipid micronutrients and bioactives in controlling postprandial hypertriglyceridaemia and inflammation.

Lipids play an important role in human nutrition. Although adequate lipid consumption is necessary for an optimal functioning of the human body, overconsumption of saturated fatty acids can lead to postprandial hypertriglyceridaemia, which triggers the development of atherosclerosis. Important parameters that impact postprandial lipaemia and inflammation are related to the matrix structure and the fat-soluble micronutrient profile of ingested foods/lipids, but the specific effect of these parameters should be further studied, as most of the available studies evaluate their effect at fasting state. This review specifically explores the effects of food structure and fat-soluble micronutrients, from either micronutrient-rich foods or supplements, on postprandial hypertriglyceridaemia and inflammation. The review also highlights the potential of emerging biomarkers such as miRNAs or circulating microvesicles, as an alternative to the widely use biomarkers (e.g. low-density lipoproteins or blood concentration of pro-inflammatory cytokines), to identify inflammation associated with postprandial hypertriglyceridaemia at early stages.

Drying of avocado peels using carbonation-ultrasonication as pretreatment: energy consumption, antioxidant capacity and rheological properties

Fruit processing by-products, especially peels are underused and mostly discarded as waste. The aim of this study was to assess the effect of ultrasonication (US) combined with carbonation (CUS) on the convective drying process of avocado peels at different temperatures, adding value to this waste. For this, the avocado peels were treated with dry ice for 15 min and subjected to US (400W/10 min, 30°C) before convective air drying (50-70°C). The energy consumption, antioxidant capacity, water adsorption isotherms, rehydration rate, and dynamic rheology of dried avocado peels pretreated by CUS were compared with a control process (without pretreatment) and only US pretreatment. The combined treatment (CUS70) resulted in a 2.6-fold reduction in drying time and a 2.3-fold decrease in energy consumption, with CO2 preserving bioactive compounds and antioxidant capacity after the drying process. Differences were also observed in the rehydration capacity of the samples (CUS), with an increased water absorption capacity, along with a reduction in the viscoelastic properties of the peels. The results present new perspectives for the application of CUS in the food industry, paving the way for the development of creative, innovative, and simple approaches for the management and recycling of agri-food waste, with the potential to extend this knowledge to new food matrices.

Microextraction by packed sorbent: Introducing a novel hybrid silica-based chitosan-graphene oxide biosorbent for the evaluation of pesticides and antibiotics in food matrices

Microextraction by packed sorbent: Introducing a novel hybrid silica-based chitosan-graphene oxide biosorbent for the evaluation of pesticides and antibiotics in food matrices

Green extraction using natural deep eutectic solvents for determination of As, Cd, and Pb in plant and food matrices by ICP-MS

Green extraction using natural deep eutectic solvents for determination of As, Cd, and Pb in plant and food matrices by ICP-MS

Surface-enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects.

Antibiotic residues in dairy products have become an undeniable threat to human health. Surface-enhanced Raman spectroscopy (SERS) has been widely used in efficiently detecting antibiotics because of its characteristics including fast response, high resolution, and strong resistance to moisture interference. However, as a core part of SERS technology, the design principle and detection performance of enhanced substrates used in monitoring antibiotics in dairy products have not yet received enough attention. Thus, it is necessary to give a critical review of the recent developments of SERS substrates for monitoring antibiotics in dairy products, which can be expected to provide inspiration for the efficient utilization of SERS technology. In this work, advances in various SERS substrates applied in sensing antibiotics in dairy products were comprehensively reviewed. First, the enhancement mechanisms were introduced in detail. Significantly, the types of enhanced materials (plasmonic metal particles [PMPs], PMPs/semiconductor composite materials) and biometric design strategies including immunoassay, aptamer, and molecularly imprinted polymers-based SERS biosensors applied in dairy products were systematically summarized for the first time. Meanwhile, the performance of SERS substrates used for the detection of antibiotics in dairy products was addressed from the aspects of dynamic linear range and detection restriction strategy. Finally, the conclusions, challenges, and future prospects of SERS substrates for antibiotic monitoring in dairy products were deeply discussed, which also provide new opinions and key points for constructing SERS substrates applied in complex food matrix in the future.

Metabolites Generated from Foods Through Lactic Fermentation and Their Benefits on the Intestinal Microbiota and Health.

Metabolites generated in foods with lactic fermentation have been subject of research in recent years due to different beneficial effects attributed to them on the microbiota and health in general, including their properties as antihypertensives, antioxidants, anti-inflammatory, immunomodulatory, and antimicrobial, among others. The present review aims to systematically analyze the results of original research that evaluates effects on the microbiota and health in general, mediated by metabolites generated from the lactic fermentation of foods. The review was carried out in the PubMed database, three studies in humans, four invivo studies in murine models, four in vitro studies, and the rest focused on the quantification of biofunctional qualities in fermented foods were analyzed. The results of the studies compiled in this systematic review reveal the potential of different food matrices and microorganisms to generate metabolites through lactic fermentation with important properties and effects on the intestinal microbiota and other health benefits. Among these benefits is the increase in short chain fatty acids to which anti-inflammatory properties are associated, as well as bioactive peptides with antihypertensive, antithrombotic, antioxidant, anti-inflammatory, and antimicrobial properties.

Utilizing superheated steam to inactivate Enterococcus faecium NRRL B-2354 on various material surfaces used in food and produce industries

Traditional sanitation in dry food and produce manufacturing plants is challenging as residual moisture can harbor microbial contamination. Superheated steam (SHS) is produced when water is heated to temperatures (125–400 °C) beyond the boiling point. SHS does not lead to condensation on surfaces. There are limited studies available on the sanitation efficacy of SHS on different surfaces. This study was conducted to understand the sanitation efficacy of SHS to inactivate Enterococcus faecium NRRL B-2354 on different surfaces (stainless steel, concrete, plywood, leather, polytetrafluoroethylene (PTFE), silicon rubber, cotton, and cardboard). The surfaces were either spot inoculated or coated with a representative food matrix (baby formula) and treated with SHS at 150 °C for a total process time (come-up time + treatment time) of 3 min. Spot-inoculated surfaces showed a higher microbial inactivation (range: 9.2 ± 0.9 to 10.7 ± 0.7 log reduction/coupon) whereas surfaces with inoculum coated with baby formula had lower microbial inactivation (range: 7.8 ± 0.4 to 9.6 ± 0.4 log reduction/coupon). The effects of surface characteristics like thermal inertia, surface roughness, and hydrophobicity of microbial inactivation were studied. Prolonged usage of SHS (150 °C for 5 min once a week over 8 weeks) did not alter surface characteristics, particularly roughness of stainless steel, silicone rubber and plywood.

The 1H HR-NMR Methods for the Evaluation of the Stability, Quality, Authenticity, and Shelf Life of Foods

1H High-Resolution Nuclear Magnetic Resonance (1H HR-NMR) spectroscopy is a powerful analytical methodology used in various fields, including food science. In the food science field, NMR combined with the principles of metabolomics can provide detailed information about a food’s molecular composition, structure, dynamics, and interactions within food matrices, making it invaluable for assessing changes during storage, processing, and shelf life. This entry aims to list the main applications of one-dimensional 1H HR-NMR methods in the field of food science, such as their use in the assessment of the stability, quality, authenticity, and shelf life of food samples. Several kinds of foods are taken into consideration to give a huge overview of the potentiality of the methods.

Probiotic Milk and Oat Beverages with Increased Protein Content: Survival of Probiotic Bacteria Under Simulated In Vitro Digestion Conditions

Background: The increasing prevalence of plant-based dietary preferences, driven by lactose intolerance, allergies, and adherence to vegan diets, has necessitated the exploration of alternative food matrices for probiotic delivery. Objectives: This study aimed to evaluate the effects of whey protein isolate, pea protein isolate, and soy protein isolate on the viability of L. casei and L. johnsonii during simulated in vitro gastrointestinal digestion. Furthermore, the study investigated the impact of two distinct matrices—cow’s milk and an oat-based beverage—on the survival of these probiotic strains. Fermented products were prepared using cow’s milk and an oat-based beverage as matrices, with simulated digestion performed following a seven-day storage period at 5 °C. The in vitro digestion model encompassed oral, gastric, and small intestinal phases, with probiotic viability assessed using the plate-deep method at each stage. Methods: Before digestion, L. casei exhibited higher populations than L. johnsonii in both matrices. Including 3% soy and pea protein, isolates promoted the growth of L. casei in both fermented milk and oat beverages. However, a marked reduction in probiotic viability was observed during the gastric phase, with L. casei counts decreasing by 6.4–7.8 log cfu g−1 in fermented milk and 3.1–4 log cfu g−1 in oat beverages, while L. johnsonii demonstrated similar reductions. Conclusion: These findings underscore the protective role of dairy components on probiotic viability, while the oat-based matrix exhibited a reduced capacity for sustaining probiotic populations throughout digestion. Future research should focus on optimizing plant-based matrices to enhance probiotic stability during gastrointestinal transit.

Association between bisphenol A exposure and cardiometabolic outcomes: a longitudinal approach

Abstract Background Increased cardiometabolic risk is associated with abnormalities in blood biomarkers profile and adiposity measurements. Some substances found in the food matrix or the environment, called endocrine-disrupting chemicals, may impair cardiometabolic health in the yearly and later stages of life. Bisphenol A (BPA) is a food contaminant that migrates from food contact materials and may act as an endocrine disruptor, negatively affecting human health. The present work aims to assess the longitudinal association between BPA exposure and cardiometabolic outcomes. Methods Data from the four waves of the Portuguese population-based birth cohort Generation XXI were used (n = 3138). Dietary data were collected by 3-d food diaries, using the FoodEx2 classification system to describe the reported foods. BPA daily exposure was estimated using a random forest model, combining dietary information with urinary BPA measured in 24-h urine from a subsample, used to predict the remaining sample’s BPA exposure. The generalised least squares model was used to test the associations between BPA and cardiometabolic outcomes. Results Blood insulin and HOMA-IR presented a significant longitudinal association with BPA daily exposure after adjustment for important variables and energy (0.06 SD(0.03, 0.09); 0.05 SD(0.02, 0.08) respectively). The same findings were observed for fat mass and waist circumference (0.03 SD(0.01, 0.06); 0.06 SD(0.04, 0.08), respectively). For z-BMI, a significant cross-sectional and longitudinal association was found (0.03 SD(0.01, 0.04); 0.02 SD(0.00, 0.04), respectively). Conclusions This was the first study assessing the association between BPA exposure and health outcomes from childhood to adolescence. We found an association between BPA exposure and an increased blood insulin level, insulin resistance, fat mass percentage, waist circumference and z-score of body mass index. Our results point to the need to reduce exposure to BPA in the early stages of life. Key messages • BPA exposure was estimated using direct and indirect methods. • BPA can impair cardiometabolic outcomes from the early stages of life, such as higher blood insulin level, insulin resistance, fat mass, waist circumference, and body mass index.

Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps

Abstract: Pulses have redeemed the interest in terms of a sustainable and healthy diet due to their high protein content. Furthermore, the vitamins, minerals, and phytochemicals they contain also make them more valuable nutritionally. A sustainable diet should improve public health and food security and has a low environmental footprint. Pulses have been considered one of the emerging plant food proteins. Although they have beneficial components such as vitamins, minerals, phytochemicals, and antioxidants, many drawbacks limit their use to consumers and the food industry. One of the drawbacks is their incomplete proteins due to the lack of sulfur-containing amino acids in their protein profile. Furthermore, the protein digestibility of pulses is low due to the antinutritional compounds they contain. The other drawback of pulses is their beany flavor and bitter taste that limits the acceptability of consumers. From the consumer's point of view, the other disadvantage is the laborious and timeconsuming preparation period. : This article provides a concise overview of the current state of knowledge on pulses as sustainable protein sources, underlining the gaps that limit their extensive application in the food industry. Based on the available scientific facts on pulses, finding an efficient method for removing beany flavor and overall sensorial acceptability and antinutritional factors, thus increasing protein digestibility is crucial. The most promising option to increase pulse protein digestibility seems to combine conventional and novel technologies that can modulate digestibility by different mechanisms, such as the removal of antinutritional factors, protein denaturation, and the design of the food matrix.

Solid-state fermentation of green lentils by Lactiplantibacillus plantarum leads to formation of distinct peptides that are absorbable and enhances DPP-IV inhibitory activity in an intestinal Caco-2 cell model.

Food-derived bioactive compounds mimicking the effects of incretin therapies offer promising opportunities for combination therapies with functional foods, where food matrix interactions, gastrointestinal enzyme activity, and in situ bioactivity should be key considerations. In this study, green lentils were solid-state fermented with Lactiplantibacillus plantarum ATCC8014, in vitro digested and exposed to brush border enzymes of a Caco-2 cell monolayer. Intestinal absorption of peptides and DPP-IV inhibitory activity were then investigated. LC-MS/MS profiles showed that peptides mainly originated from parental proteins of the vicilin, convicilin and legumin families. Fermentation led to the formation of more hydrophobic peptides when compared to the unfermented flour and up to 33.6% of them were transported to the basolateral side of a Caco-2 cell monolayer. Peptides with more than 22 amino acids and with a mass greater than 2000 Da were minimally transported. 73 peptides were uniquely identified in the basolateral fraction suggesting that they resulted from the activity of the brush border enzymes. The DPP-IV activity of Caco-2 cells grown as a polarized monolayer was decreased by 37.3% when exposed to in vitro digested 72 h-fermented lentil flour and 10% when exposed to the unfermented one. Inhibition of DPP-IV in the basolateral fluids was improved in a dose-dependent manner and reached 7.9% when 500 mg mL-1 of in vitro digested 72 h fermented lentil flour was used. Glucose absorption and uptake were minimally affected, suggesting that the previously observed hypoglycemic properties of lentils are likely due to activity on DPP-IV rather than on the inhibition of glucose absorption.

Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization

The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial and yeast isolates from both flour and sourdough. Untargeted metabolomics allowed the identification of biomarkers of fermented flour, such as phenolic classes, post-fermentation metabolites, fatty acids, and amino acids. The microorganisms most found were Weissella confusa, Enterococcus faecium, Pediococcus pentosaceus, and Pichia kudriavzevii, while Saccharomyces cerevisiae appeared only at the end of the sourdough’s back-slopping. Untargeted metabolomics identified a total of 539 metabolites, including phenolic compounds, lipids, amino acids, and organic acids. An increase in polyphenols released from the food matrix was detected, likely because of the higher bio-accessibility of phenolic metabolites promoted by microbial fermentation. Fermentation led to an increase in isoferulic acid, p-coumaric acid, sinapic acid, and a decrease in amino acids, which can be attributed to the metabolism of lactic acid bacteria. Some key markers of the fermentation process of both lactic acid bacteria and yeast were also measured, including organic acids (lactate, succinate, and propionate derivatives) and flavor compounds (e.g., diacetyl). Two bioactive compounds, such as gamma-aminobutyric acid and 3-phenyl-lactic acid had accumulated at the end of fermentation. Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota.

New Materials for Thin-Film Solid-Phase Microextraction (TF-SPME) and Their Use for Isolation and Preconcentration of Selected Compounds from Aqueous, Biological and Food Matrices

New Materials for Thin-Film Solid-Phase Microextraction (TF-SPME) and Their Use for Isolation and Preconcentration of Selected Compounds from Aqueous, Biological and Food Matrices

Characterization of the effects of bridging linker on the β-Lactoglobulin binding mechanism on the nanoscale metal-organic frameworks

Revealing the interaction modes between nanoscale metal-organic frameworks (NMOFs) and food matrix is crucial for functional release but it still remains largely unknown to date. This study specifically focused on the milk protein adsorption mechanism of NMOFs using UiO66/UiO66-NH2 and β-lactoglobulin (β-LG) as models. UiO66 and UiO66-NH2 quenched the fluorescence of β-LG via static mechanism. Due to the enhanced electrostatic forces caused by NH2, UiO66-NH2–β-LG (2.83 × 105 mol·L−1) exhibited higher binding constant than UiO66-β-LG (2.61 × 105 mol·L−1), while UiO66 with higher hydrophobicity adsorbed more β-LG. The defects of UiO influenced the binding sites on the β-LG, and the higher the defect degree, the higher the binding energy. For the stability of the system, the H-bonding between UiO66 and SER30/PRO38, and the hydrophobic interaction between UiO66-NH2 and LYS101 played important roles. Furthermore, the secondary structure content of β-LG changed after interacting with both UiO, resulting in reduced density of β-LG.

Milk osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid

The bioavailability and the intestinal absorption of the essential mineral zinc are challenged by the food matrix and especially the content of zinc chelating antinutrients. Many milk proteins and peptides affect zinc bioavailability. Osteopontin (OPN) is an acidic and highly phosphorylated whey protein that has been shown to bind calcium, magnesium and iron. Here we report the zinc binding properties of OPN, and the effect of OPN-Zn complexes on zinc absorption in Caco-2 cells. By isothermal titration calorimetry milk OPN was shown to bind approximately 36 zinc ions (KD of ∼70 μM). The binding was mainly mediated by the phosphorylations in the protein. OPN retained zinc bound after in vitro simulated gastrointestinal transit. Interestingly the OPN-Zn complex enhanced zinc bioavailability in the presence of phytic acid, compared to inorganic zinc salts. Zinc uptake mediated by OPN significantly upregulated the gene expression of MT1G and ZnT1 which are crucial proteins involved in preserving enterocyte zinc homoeostasis. These results indicate that OPN could be incorporated into functional foods and infant formulas to increase zinc bioavailability and uptake.

Aptamer-Conjugated Covalent-Organic Framework Nanochannels for Selective and Sensitive Detection of Aflatoxin B1.

Sensitive and selective detection of trace aflatoxin B1 (AFB1) in foods is of great importance to guarantee food safety and quality but still challenging because of its trace amount and the interference from the complex food matrix. Here, we report the integration of aptamer (Apt) and an ordered 2D covalent organic framework (COF) to solid-state anodic aluminum oxide (AAO) nanochannels (Apt/COF/AAO) for selective and sensitive detection of trace AFB1. The high specificity of Apt for AFB1 led to a selective change in the surface charge of Apt/COF/AAO and in turn the current change of the nanochannel, permitting the selective and sensitive determination of trace AFB1 in complex food samples. The developed nanofluidic sensor gave a wide linear range (1-500 pg mL-1), low detection limit (0.11 pg mL-1), and good precision (relative standard deviation of 1.5% for 11 replicate determinations of 100 pg mL-1). In addition, the developed sensor was successfully used for the detection of AFB1 in food samples with the recovery of 86.9%-102.5%. The coupling of Apt-conjugated 2D COF with an AAO nanochannel provides a promising way for sensitive and selective determination of food contaminants in complex samples.

New dietary trends and alternative proteins: the emergence of novel food allergens.

New dietary trends driven by environmental and health considerations will undoubtedly lead to the emergence of novel food allergens. Assessment of the allergenic risk of new or modified protein-containing food sources and ingredients, as well as surveillance of emerging food allergies, is then required. Developments of in silico and in vitro models apprehending protein capacity to cross-react with other homologous proteins and to induce a de novo allergic sensitization are ongoing to better integrate multiple parameters such as 3D structural information or major histocompatibility complex class II (MHC-II) presentation propensity. However, the effects of food matrices and food processing still need to be addressed in these models. Consequently, clinical and postmarket surveillance remain of critical importance to alert on emergent food allergies, which are modulated by regional dietary practices. Monitoring of the emergence of food allergens requires close collaborations between allergologists, consumers, patient associations and food safety authorities. We also need to get a consensus on an acceptable level of allergenic risk that offers the possibility to develop and market innovative and sustainable food products.

Development and Validation of a Loop-Mediated Isothermal Amplification (LAMP) Method for the Rapid, Sensitive, and Specific Detection of Hazelnut as an Allergen in Food Matrix.

Analytical verification of hazelnut in food supports risk-based approaches for proper allergen labeling to prevent unwanted allergic reactions or to quality control diagnostic or therapeutic allergen preparations for allergic subjects. We present the development and validation of a loop-mediated isothermal amplification (LAMP) assay for rapid detection of hazelnut by targeting the internal transcribed spacer 2 gene. The qualitative method requires neither sophisticated analytical equipment nor antibodies, allowing an easy-to-use application with no ethical concern related to the use of animals. It demonstrated a limit of detection at or below 10 mg/kg hazelnut in various food matrices, making it also suitable for verifying hazelnut at levels of clinically relevant eliciting doses. Validation against proficiency test samples and testing of applicability with commercial food items confirmed its usefulness in processed foods. The simplicity of the method, including visual colorimetric detection, combined with high specificity and sensitivity, represents an advancement over existing qualitative methods.

Perspectives in Aptasensor-Based Portable Detection for Biotoxins.

Biotoxins are pervasive in food and the environment, posing significant risk to human health. The most effective strategy to mitigate the risk arising from biotoxin exposure is through their specific and sensitive detection. Aptasensors have emerged as pivotal tools, leveraging aptamers as biorecognition elements to transduce the specificity of aptamer-target interactions into quantifiable signals for analytical applications, thereby facilitating the meticulous detection of biotoxins. When integrated with readily portable devices such as lateral flow assays (LFAs), personal glucose meters (PGMs), smartphones, and various meters measuring parameters like pH and pressure, aptasensors have significantly advanced the field of biotoxin monitoring. These commercially available devices enable precise, in situ, and real-time analysis, offering great potential for portable biotoxin detection in food and environmental matrices. This review highlights the recent progress in biotoxin monitoring using portable aptasensors, discussing both their potential applications and the challenges encountered. By addressing these impediments, we anticipate that a portable aptasensor-based detection system will open new avenues in biotoxin monitoring in the future.