Foods

Journal: Foods

Publisher

MDPI

ISSN

2304-8158

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Publications 1 - 10 of 12

On the Role of Food in the Transmission of Helicobacter pylori Infection: A Narrative Review
Schuppler, Markus (2025)
Foods
Helicobacter pylori is one of the most common human pathogens, infecting up to 50% of the global population. The bacterium colonizes the mucus layer overlying gastric epithelial cells and causes chronic infection, which can lead to peptic ulcers, lymphoma, and gastric cancer. Epidemiological studies showed that regions with poor sanitation have higher prevalence rates of H. pylori, suggesting possible environmental or food-related transmission routes in addition to the well-established person-to-person pathways. This assumption is supported by the detection of H. pylori and/or its DNA in a variety of food. Experimental studies further demonstrate that H. pylori can survive in food with certain properties, such as milk, meat, and vegetables, suggesting that such products may serve as potential reservoirs. However, reliable detection of H. pylori in food remains challenging due to its fastidious nature, the ability to enter a viable but non-culturable state, and methodological limitations. While the presence of bacterial DNA and survival across food matrices make foodborne transmission biologically plausible, direct and conclusive proof that ingestion of contaminated food leads to infection is still lacking. Hence, person-to-person transmission currently remains the most firmly established route of transmission. Taken together, the current findings provide substantial indirect evidence that food, particularly under conditions of poor hygiene, may provide a reservoir or vehicle for H. pylori transmission. However, further research is needed to definitively clarify the role of food in the transmission of H. pylori infection and identify appropriate measures to promote public health.
Study of the evolution of pigments from freshly pressed to ‘on-the-shelf’ extra-virgin olive oils by means of near-uv visible spectroscopy
Borello, Eleonora; Roncucci, Daniele; Domenici, Valentina (2021)
Foods
Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used approaches to address olive oil quality and authenticity. Based on previous research where near-UV Visible spectroscopy was used to investigate extra-virgin olive oils (EVOOs) and their main pigments’ content (i.e., β-carotene, lutein, pheophytin a and pheophytin b), we have implemented the spectral deconvolution method in order to follow the EVOO’s life, from ‘freshly pressed’ to ‘on-the-shelf’ EVOO samples at different storage time. In the first part of the manuscript, the new implemented deconvolution spectroscopic method aimed to quantify two additional pigments, namely chlorophyll a and chlorophyll b, is described and tested on ‘ad hoc’ samples with known concentrations of chlorophylls. The effect of light exposure and acidification was investigated to test the reliability and robustness of the spectral deconvolution. In the second part of the work, this approach was used to study the kinetic of pigments’ degradation in several monocultivar fresh EVOO samples under optimal storage’s conditions. The results here reported show that this spectroscopic deconvolution approach is a good method to study fresh EVOOs too; moreover, the proposed method revealed to be sensitive to detect eventual stresses of olive oil samples stored in not-good conditions.
ASSURED Point-of-Need Food Safety Screening: A Critical Assessment of Portable Food Analyzers
Jafari, Safiye; Guercetti, Julian; Geballa-Koukoula, Ariadni; et al. (2021)
Foods
Standard methods for chemical food safety testing in official laboratories rely largely on liquid or gas chromatography coupled with mass spectrometry. Although these methods are considered the gold standard for quantitative confirmatory analysis, they require sampling, transferring the samples to a central laboratory to be tested by highly trained personnel, and the use of expensive equipment. Therefore, there is an increasing demand for portable and handheld devices to provide rapid, efficient, and on-site screening of food contaminants. Recent technological advancements in the field include smartphone-based, microfluidic chip-based, and paper-based devices integrated with electrochemical and optical biosensing platforms. Furthermore, the potential application of portable mass spectrometers in food testing might bring the confirmatory analysis from the laboratory to the field in the future. Although such systems open new promising possibilities for portable food testing, few of these devices are commercially available. To understand why barriers remain, portable food analyzers reported in the literature over the last ten years were reviewed. To this end, the analytical performance of these devices and the extent they match the World Health Organization benchmark for diagnostic tests, i.e., the Affordable, Sensitive, Specific, User-friendly, Rapid and Robust, Equipment-free, and Deliverable to end-users (ASSURED) criteria, was evaluated critically. A five-star scoring system was used to assess their potential to be implemented as food safety testing systems. The main findings highlight the need for concentrated efforts towards combining the best features of different technologies, to bridge technological gaps and meet commercialization requirements.
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand
Photi, Juntima; Judprasong, Kunchit; Gowachirapant, Sueppong; et al. (2023)
Foods
Direct iodization in fish sauce, soy sauce, and seasoning sauces plays a crucial role in optimizing the iodine intake of Thailand’s people. However, determining the iodine content to ensure that these sauces meet the standard of Thailand’s Food and Drug Administration (FDA) is challenging. In this study, all local laboratories equipped with inductively coupled plasma–mass spectrometry (ICP-MS) and with experience in iodine analysis by any analytical method were invited to participate in a hands-on training workshop and two rounds of interlaboratory comparison. The aim was to improve laboratory performance and assess the potential for iodine monitoring for mandatory direct-iodized sauces. All target laboratories participated in this study. The hands-on training workshop harmonized the analytical method and increased the capacity of participating laboratories. Most laboratories (7/8) achieved satisfactory performance for six test samples based on interlaboratory comparison. Samples were extracted by tetramethylammonium hydroxide (TMAH), with the presence of 6% 2-propanol, 0.01% triton X-100, internal standard, and iodine determination in direct-iodized sauces by ICP-MS. The reproducibility standard deviation (SL), after the removal of outlier results for iodine content, was 7–22% iodine at a level of 0.03–4.81 mg/L. Moreover, the Thai FDA’s judgment range for official control activities should expand the range of 2–3 mg per 1 L (ppm) by at least 22%.
Circular Economy in Mountain Value Chains: The Case of Three PDO Cheeses
Habli, Kamar; Dumitras, Diana E.; Schmitt, Emilia; et al. (2023)
Foods
The circular economy (CE) has shown promise for achieving several of the UN’s Sustainable Development Goals, replacing the linear system and reducing negative impacts on the environment. This research aims to assess the effective adoption of CE principles in three cheeses with geographical indication (GI) through an analysis of the practices identified in their respective value chains. Qualitative interviews show the persistence of historical practices that preserve the heritage behind the product, maintain autonomy in relation to external inputs and save energy or make intelligent use of by-products. Radical adoption of CE principles requires innovation to reduce the use of new inputs and greenhouse gas emissions. GI food products are generally not constrained by standards beyond those set by law, but their specifications can be modified, while respecting practices consistent with the link to the terroir. However, the remoteness of small businesses in deep rural areas, far from research centers, is slowing down the transfer of knowledge and the adoption of the latest technologies, particularly in mountainous areas. More participatory research and innovative initiatives are needed to ensure the transition to a circular economy for traditional mountain products, which are strongly linked to local culinary traditions and cultural identity.
Process-induced changes in the quantity and characteristics of grain dietary fiber
Maina, Ndegwa H.; Rieder, Anne; De Bondt, Yamina; et al. (2021)
Foods
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). De-polymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran
De Bondt, Yamina; Liberloo, Inge; Roye, Chiara; et al. (2020)
Foods
Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Particle size reduction can affect both technofunctional and nutrition-related properties. Therefore, in this study, wet milling and cryogenic milling, two techniques that showed potential for extreme particle size reduction, were used. The effect of the milling techniques, performed on laboratory and large scale, was evaluated on the structure and physicochemical properties of wheat bran. With a median particle size (d(50)) of 6 mu m, the smallest particle size was achieved with cryogenic milling on a laboratory scale. Cryogenic milling on a large scale and wet milling on laboratory and large scale resulted in a particle size reduction to a d(50) of 28-38 mu m. In the milled samples, the wheat bran structure was broken down, and almost all cells were opened. Wet milling on laboratory and large scale resulted in bran with a more porous structure, a larger surface area and a higher capacity for binding water compared to cryogenic milling on a large scale. The extensive particle size reduction by cryogenic milling on a laboratory scale resulted in wheat bran with the highest surface area and strong water retention capacity. Endogenous enzyme activity and mechanical breakdown during the different milling procedures resulted in different extents of breakdown of starch, sucrose, beta-glucan, arabinoxylan and phytate. Therefore, the diverse impact of the milling techniques on the physicochemical properties of wheat bran could be used to target different technofunctional and health-related properties.
High Prevalence of Enterobacterales in the Smear of Surface-Ripened Cheese with Contribution to Organoleptic Properties
Ritschard, Jasmine S.; Van Loon, Hanne; Amato, Lea; et al. (2022)
Foods
The smear of surface-ripened cheese harbors complex microbiota mainly composed of typical Gram-positive aerobic bacteria and yeast. Gram-negative bacteria are usually classified as un-wanted contaminants. In order to investigate the abundance and impact of Gram-negative bacte-ria naturally occurring in the smear of surface-ripened cheese, we performed a culture-based analysis of smear samples from 15 semi-hard surface-ripened cheese varieties. The quantity, di-versity and species distribution of Proteobacteria in the surface smear of the analyzed cheese vari-eties were unexpectedly high, and comprised a total of 22 different species. Proteus and Morganella predominated most of the analyzed cheese varieties, while Enterobacter, Citrobacter, Hafnia and Serratia were also found frequently. Further physiological characterization of Proteus isolates re-vealed strong proteolytic activity, and the analysis of volatiles in the smear cheese surface head-space suggested that Enterobacterales produce volatile organic flavor compounds that contribute to the organoleptic properties of surface-ripened cheese. Autochthonous members of Enterobac-terales were found in 12 of the 15 smear samples from surface-ripened cheeses, suggesting that they are part of the typical house microbiota that shape the organoleptic properties of the cheese rather than represent unwanted contaminants. However, further investigation on safety issues of the individual species should be performed in order to manage the health risk for consumers.
Glycation of plant proteins via maillard reaction: Reaction chemistry, technofunctional properties, and potential food application
Kutzli, Ines; Weiss, Jochen; Gibis, Monika (2021)
Foods
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
Breathing New Life to Ancient Crops: Promoting the Ancient Philippine Grain "Kabog Millet" as an Alternative to Rice
Narciso, Joan O.; Nyström, Laura (2020)
Foods
Consumption of underutilised ancient crops has huge benefits for our society. It improves food security by diversifying our staple foods and makes our agriculture more adaptable to climate change. The Philippines has a rich biodiversity and many plant species used as staple foods are native to the Philippines. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. There is a dearth of information about its uses and properties; hence, in this study, the nutritional quality of kabog millet was evaluated. The total starch, % amylose, ash, dietary fibre, proteins, essential amino acid profile, phenolic acids, carotenoids, tocopherols, and the antioxidant properties of its total phenolic acid extracts were compared to four types of rice (white, brown, red, and black) and a reference millet, purchased from local Swiss supermarkets. Our analyses showed that kabog millet has higher total dietary fibre, total protein, total phenolic acids, tocopherols, and carotenoids content than white rice. It also performed well in antioxidant assays. Our results indicate that kabog millet is a good alternative to rice. It is hoped that the results of this study will encourage consumers and farmers to diversify their food palette and address food insecurity.

Publications 1 - 10 of 12

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