Foods

15 pages, 1024 KiB

Open AccessArticle

Ultrasonic-Assisted Nanoparticle Engineering to Enhance the Extraction Efficiency and Sensory Quality of Saudi Coffee

by Sameh A. Ahmed, Faisal S. Al-Amro and Yaser M. Alahmadi

Foods 2025, 14(16), 2811; https://doi.org/10.3390/foods14162811 (registering DOI) - 13 Aug 2025

Background: Saudi coffee, made from Khawlani beans, is known for its sweeter, less acidic flavor and rich content of bioactive compounds. However, traditional preparation methods are time consuming and inefficient in extracting these compounds, limiting their global appeal. This study introduces an ultrasonic-assisted [...] Read more.

Background: Saudi coffee, made from Khawlani beans, is known for its sweeter, less acidic flavor and rich content of bioactive compounds. However, traditional preparation methods are time consuming and inefficient in extracting these compounds, limiting their global appeal. This study introduces an ultrasonic-assisted nanoparticle preparation technique to enhance the extraction efficiency, chemical profile, and sensory quality of Saudi coffee. The method aims to overcome limitations of traditional grinding by reducing the particle size while preserving key bioactive compounds. Methods: Finely ground coffee was subjected to ultrasonic processing at optimized parameters 450 W (60% of 750 W output), with 10 min of pulsed sonication to produce nanoparticles. These were characterized using SEM, FT-IR, XRPD, and particle size analysis. Comparative chemical analysis (caffeine, total phenols) and sensory evaluation were conducted against regular Saudi coffee. Results: Ultrasonication reduced the particle size to ~101 nm, significantly enhancing caffeine (from 0.54 to 3.21 mg/g) and phenolic content (from 426.7 to 1825.3 µg GAE/g). Solubility also increased from 40.7% to 75.9%. Sensory tests showed an improved aroma, mouthfeel, and flavor. These improvements are attributed to an enhanced extraction and surface area at the nanoscale. Conclusion: Ultrasonic-assisted nanoparticle technology significantly improves the physicochemical and sensory properties of Saudi coffee. This approach offers a fast, scalable, and eco-friendly method for quality enhancement, positioning Saudi coffee for greater global competitiveness. Full article

(This article belongs to the Section Food Nutrition)

17 pages, 365 KiB

Open AccessArticle

Why Does Monk Fruit Extract Remain Only Partially Approved in the EU? Regulatory Barriers and Policy Implications for Food Innovation

by Urszula Kaim, Urszula Gawlik and Katarzyna Lisiecka

Foods 2025, 14(16), 2810; https://doi.org/10.3390/foods14162810 (registering DOI) - 13 Aug 2025

Abstract

Monk fruit extract (Siraitia grosvenorii, MFE) is a natural, non-caloric sweetener known for its intense sweetness, antioxidant properties, and potential metabolic health benefits. While certain aqueous monk fruit decoctions are recognised as non-novel foods in the UK and Ireland due to [...] Read more.

Monk fruit extract (Siraitia grosvenorii, MFE) is a natural, non-caloric sweetener known for its intense sweetness, antioxidant properties, and potential metabolic health benefits. While certain aqueous monk fruit decoctions are recognised as non-novel foods in the UK and Ireland due to significant pre-1997 consumption, the European Union (EU) has adopted a more cautious approach under the Novel Food Regulation (EU) 2015/2283. As of October 2024, only one specific aqueous extract of monk fruit has been authorised in the EU under Regulation (EU) 2024/2345, permitting its use in several food categories. However, highly purified mogrosides and non-aqueous extracts remain unapproved due to gaps in toxicological data and the absence of industry-led applications. This review systematically analyses the EU’s regulatory barriers, comparing MFE’s legal status with other approved non-caloric sweeteners such as steviol glycosides and erythritol, and examining regulatory frameworks in the EU, United States, United Kingdom, and China. Findings indicate that although 18 non-caloric sweeteners are currently authorised in the EU, regulatory constraints continue to hinder the broader approval of MFE, limiting innovation and the availability of natural sweeteners for consumers. Harmonising regulations, leveraging international safety assessments, and promoting industry engagement are recommended to advance MFE’s authorisation and support sustainable food innovation in the EU. Addressing these challenges is crucial to ensure that European consumers and industry can benefit from safe, innovative, and health-promoting alternatives to sugar, aligning food policy with broader public health goals and sustainability commitments. Full article

(This article belongs to the Section Food Systems)

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17 pages, 3254 KiB

Open AccessArticle

Transcriptomic and Lipidomic Analysis Reveals the Regulatory Network of Lipid Metabolism in Cannabis sativa

by Bowei Yan, Chuanyi Chang, Yue Sui, Nan Zheng, Yuyan Fang, Yuanye Zhang, Ming Zhang, Dan He and Liguo Zhang

Foods 2025, 14(16), 2809; https://doi.org/10.3390/foods14162809 (registering DOI) - 13 Aug 2025

Abstract

Hemp possesses significant healthcare value due to its rich composition of unsaturated fatty acids and a distinctive golden ratio of linoleic acid to α-linolenic acid. As a promising special-oil crop, it holds substantial potential for development and utilization. However, the regulatory mechanisms underlying [...] Read more.

Hemp possesses significant healthcare value due to its rich composition of unsaturated fatty acids and a distinctive golden ratio of linoleic acid to α-linolenic acid. As a promising special-oil crop, it holds substantial potential for development and utilization. However, the regulatory mechanisms underlying its lipid metabolic pathways remain poorly understood. In this study, the independently bred hemp seed variety Longdama No. 9 was used to construct a regulatory network of the fatty-acid and lipid metabolisms through integrative transcriptomic and lipidomic analysis. Transcriptomic profiling revealed differentially expressed genes (DEGs) involved in lipid biosynthesis across various tissues. In leaves, DEGs associated with glycerolipid synthesis were generally upregulated compared to in roots and seeds. In seeds, DEGs involved in fatty-acid synthesis and triacylglycerol (TAG) assembly were predominantly upregulated. Meanwhile, root tissues showed a higher abundance of upregulated DEGs related to phospholipid biosynthesis. Lipidomic analysis further highlighted tissue-specific lipid distributions. The galactolipid monogalactosyldiacylglycerol (MGDG) was most abundant in the leaves. While phosphatidylglycerol (PG) had the highest molar percentage in the seeds, most other major phospholipids were predominantly found in the roots. The prevalence of the C36:6 molecular species in the MGDG and digalactosyldiacylglycerol (DGDG) indicates that hemp is a typical 18:3 plant. The combined transcriptomic and lipidomic analysis revealed that tissue-specific transcriptional regulation contributes to the unique lipid profile of hemp. These findings provide valuable insights into the regulation of lipid metabolism in hemp and identify key genes involved in oil biosynthesis, which can lay a theoretical foundation for the development and utilization of hemp as a special-oil crop. Full article

(This article belongs to the Section Foodomics)

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20 pages, 2959 KiB

Open AccessArticle

Isolation, Identification, and Antitumor Activities of Glucosinolates and Isothiocyanates in Chinese Cabbage Seeds

by Bei Zhou, Ying Liu, Xi Feng, Qian Liu, Salam A. Ibrahim and Wen Huang

Foods 2025, 14(16), 2808; https://doi.org/10.3390/foods14162808 (registering DOI) - 13 Aug 2025

Abstract

Isothiocyanates (ITCs), which are derivatives of glucosinolates (GSLs) from Brassica plants, have been investigated as anticancer agents. An extensively studied anticancer ITC is sulforaphane, which is found in low amounts in Chinese cabbage. We aim to investigate the types and content of GSLs [...] Read more.

Isothiocyanates (ITCs), which are derivatives of glucosinolates (GSLs) from Brassica plants, have been investigated as anticancer agents. An extensively studied anticancer ITC is sulforaphane, which is found in low amounts in Chinese cabbage. We aim to investigate the types and content of GSLs (precursors of ITCs with anticancer activity) in Chinese cabbage seeds. GSLs from Chinese cabbage seeds were isolated and purified using acidic Al₂O₃ column chromatography and preparative HPLC. GSL and ITC profiles were further identified using UHPLC-Q-TOF-MS. The antitumor activities of ITC (produced by exogenous enzymatic hydrolysis of GSLs) were evaluated in vitro. Seventeen GSLs and seven ITCs were identified, and the dominant GSLs were gluconapin, glucobrassicanapin, and progoitrin in Chinese cabbage seeds. High-purity gluconapin (>99%) was purified. The ITCs showed synergistic-, dose-, and time-dependent effects on the inhibition of HepG2 cells, and the key ITCs were 3-butenyl ITC, sulforaphane, and 2-phenylethyl ITC. The corresponding parent GSLs were gluconapin, glucoraphanin, and gluconasturtiin, respectively. 3-Butenyl ITC could significantly induce HepG2 cell proliferation (IC50 = 89.44 μg/mL) and apoptosis (p < 0.05). Our results suggested that Chinese cabbage seed could be a valuable source of natural antitumor ingredients. Full article

(This article belongs to the Special Issue Extracts from Edible Plants: Antioxidant, Anti-Inflammatory and Antimicrobial Properties)

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24 pages, 6126 KiB

Open AccessArticle

Prediction of Storage Quality and Multi-Objective Optimization of Storage Conditions for Fresh Lycium barbarum L. Based on Optimized Latin Hypercube Sampling

by Xiaobin Mou, Xiaopeng Huang, Guojun Ma, Qi Luo, Xiaoping Yang, Shanglong Xin and Fangxin Wan

Foods 2025, 14(16), 2807; https://doi.org/10.3390/foods14162807 (registering DOI) - 13 Aug 2025

Abstract

Quality control of fresh Lycium barbarum during storage presents significant challenges, particularly regarding the unclear relationship between quality characteristics and storage conditions. This study analyzes the changes in qualitative and structural characteristics, including fruit hardness, soluble solid content (SSC), titratable acidity (TA), and [...] Read more.

Quality control of fresh Lycium barbarum during storage presents significant challenges, particularly regarding the unclear relationship between quality characteristics and storage conditions. This study analyzes the changes in qualitative and structural characteristics, including fruit hardness, soluble solid content (SSC), titratable acidity (TA), and vitamin C (Vc), under various storage conditions (temperature, duration, and initial maturity). We employed optimized Latin hypercubic sampling to develop radial basis function neural networks (RBFNNs) and Elman neural networks to establish predictive models for the quality characteristics of fresh wolfberry. Additionally, we applied the Particle Swarm Optimization (PSO) algorithm to determine the optimal solution for the constructed models. The results indicate a significant variation in how different storage conditions affect the quality characteristics. The established RBFNN predictive model exhibited the highest accuracy for TA and Vc during the storage of fresh wolfberry (R² = 0.99, RMSE = 0.21 for TA; R² = 0.99, RMSE = 0.19 for Vc), while the predictive performance for hardness and SSC was slightly lower (R² = 0.98, RMSE = 385.78 for hardness; R² = 0.94, RMSE = 2.611 for SSC). Multi-objective optimization led to the conclusion that the optimal storage conditions involve harvesting Lycium barbarum fruits at an initial maturity of 60% or greater and storing them for approximately 10 days at a temperature of 10 °C. Under these conditions, the fruit hardness was observed to be 15 N, with SSC at 17.5%, TA at 1.22%, and Vc at 18.5 mg/100 g. The validity of the prediction model was confirmed through multi-batch experimental verification. This study provides theoretical insights for predicting nutritional quality and informing storage condition decisions for other fresh fruits, including wolfberries. Full article

(This article belongs to the Section Food Packaging and Preservation)

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14 pages, 3079 KiB

Open AccessArticle

Comparative Assessment of Gold and Carbon Nanoparticles as Tags for Lateral Flow Immunoassay of Fenpropathrin in Green Tea

by Chen Chen, Jinglei Xia, Jing Wang, Hongxing Wei, Qianxin Liang, Ziye Feng, Huimei Cai, Qingkui Fang, Ruyan Hou and Hongfang Li

Foods 2025, 14(16), 2806; https://doi.org/10.3390/foods14162806 (registering DOI) - 13 Aug 2025

Abstract

Fenpropathrin (FPT) residues in tea pose a threat to consumers’ health. Lateral flow immunoassay (LFIA) offers a rapid and convenient approach for FPT detection. However, existing LFIA formats, particularly those employing fluorescent nanoparticles, are susceptible to interference from the tea matrix’s endogenous fluorescence, [...] Read more.

Fenpropathrin (FPT) residues in tea pose a threat to consumers’ health. Lateral flow immunoassay (LFIA) offers a rapid and convenient approach for FPT detection. However, existing LFIA formats, particularly those employing fluorescent nanoparticles, are susceptible to interference from the tea matrix’s endogenous fluorescence, limiting their accuracy for FPT analysis. Here, two complementary LFIAs based on gold nanoparticle (AuNP) and carbon nanoparticle (CNP) tags were developed, both of which avoid matrix fluorescence effects due to their intrinsic coloration under ambient light. We systematically evaluated five cleanup materials and identified polyvinylpolypyrrolidone as the optimal cleanup material. Following PVPP-based purification, green tea extracts required only a four-fold dilution prior to LFIA analysis, effectively minimizing matrix interferences, such as tea polyphenols, and enhancing assay robustness and sensitivity. The visual limit of detection was 0.64 μg/g and a quantitative limit of detection (qLOD) was 0.11 μg/g for FPT in green tea using the AuNP-based LFIA. The CNP-based LFIA further improved sensitivity, with a visual limit of detection of 0.16 μg/g and a qLOD of 0.017 μg/g, a 6.4-fold enhancement in qLOD compared to the AuNP assay. Together, these two assays provide an efficient and accurate strategy for on-site screening of FPT residues in green tea. Full article

(This article belongs to the Special Issue Food Safety Detection Analysis and Sensors)

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17 pages, 1251 KiB

Open AccessArticle

Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread

by José Luis Navarro, María Soledad López, Emiliano Salvucci, Alberto Edel León and María Eugenia Steffolani

Foods 2025, 14(16), 2805; https://doi.org/10.3390/foods14162805 (registering DOI) - 13 Aug 2025

Abstract

There is a growing interest within the food industry sector in applying natural and sustainable methods to improve functional, nutritional, and technological properties of foods. In this regard, sprouting and spontaneous sourdough (SD) fermentation, are emerging as promising technological solutions in the bakery [...] Read more.

There is a growing interest within the food industry sector in applying natural and sustainable methods to improve functional, nutritional, and technological properties of foods. In this regard, sprouting and spontaneous sourdough (SD) fermentation, are emerging as promising technological solutions in the bakery industry. The aim of this work was to evaluate the effect of using unsprouted whole-wheat flour (USWF) and sprouted whole-wheat flours (SWFs), obtained under controlled conditions (20 and 25 °C for 24 h), on the chemical and nutritional properties of spontaneous SD and their impact on whole-wheat bread technological quality. SDs were prepared with a dough yield of 200, incubated at 30 °C for 24 h, and refreshed daily for 7 days. In general, an increase in both yeast and lactic acid bacteria counts was observed in all SD samples. All SDs showed reduced α-amylase activity and enhanced contents of free amino acids groups, water-extractable arabinoxylans, total phenolics, and antioxidant capacity, along with lower phytic acid content. Substituting 20% of USWF with SD improved bread volume and crumb softness. Notably, breads made with sourdough prepared from 20% sprouted whole-wheat flour (SWF25) promoted the formation of volatile compounds associated with pleasant aromas, which may increase consumer acceptability. Promising nutritional and sensory advantages could result from combining fermentation and sprouting. Full article

(This article belongs to the Special Issue Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality)

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23 pages, 3567 KiB

Open AccessArticle

In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions

by Jirat Wongsanittayarak, Apinun Kanpiengjai, Nalapat Leangnim, Supachawadee Soyprasert, Kridsada Unban, Saisamorn Lumyong, Chartchai Khanongnuch and Pairote Wongputtisin

Foods 2025, 14(16), 2804; https://doi.org/10.3390/foods14162804 (registering DOI) - 13 Aug 2025

Abstract

In our previous study, short-chain inulin and inulin neoseries oligosaccharides (SCIINOs) were produced and purified from red onion juice. This study aimed to investigate the effect of SCIINOs on changes in the bacterial composition of fecal microbiota obtained from normal weight, overweight, and [...] Read more.

In our previous study, short-chain inulin and inulin neoseries oligosaccharides (SCIINOs) were produced and purified from red onion juice. This study aimed to investigate the effect of SCIINOs on changes in the bacterial composition of fecal microbiota obtained from normal weight, overweight, and obese subjects using in vitro batch fermentation. Fermentation characteristics, including changes in fecal microbiota determined by the V3–V4 region of 16S rRNA amplicon sequencing, residual SCIINO content, and the resulting organic acid profiles, were determined. The results indicate that SCIINOs were fermentable, which occurred along with a decrease in the SCIINO content and an increase in lactic, acetic, propionic, and butyric acids. The microbial composition of fecal inoculum influenced the degree of SCIINO fermentation, which was then associated with the fermentation outcomes. Alpha-diversity results revealed that fermentation with and without SCIINOs decreased species richness, evenness, and diversity. Beta-diversity results revealed that fermentation of SCIINOs using all fecal inocula negatively affected the abundance of Escherichia-Shigella and Klebsiella while positively affecting the abundance of Lactococcus. The enrichment of Lactococcus was confirmed by an independent study, indicating that two reference strains of Lactococcus lactis efficiently utilized neokestose and nystose as the major FOS constituent present in SCIINOs. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals: Third Edition)

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18 pages, 1575 KiB

Open AccessArticle

Redesigning Food Handler Training: A Gamified Approach Tested in Italy’s Large-Scale Retail

by Martina Sartoni, Francesca Marconi, Beatrice Torracca, Francesca Pedonese, Roberta Nuvoloni and Alessandra Guidi

Foods 2025, 14(16), 2803; https://doi.org/10.3390/foods14162803 - 13 Aug 2025

Abstract

Foodborne diseases remain a major global health issue, with over 250 illnesses linked to contaminated food. Effective food safety management relies on well-trained handlers; however, traditional classroom-based, passive learning often lacks engagement and efficacy, limiting awareness and hindering the development of a strong [...] Read more.

Foodborne diseases remain a major global health issue, with over 250 illnesses linked to contaminated food. Effective food safety management relies on well-trained handlers; however, traditional classroom-based, passive learning often lacks engagement and efficacy, limiting awareness and hindering the development of a strong food safety culture. Gamification offers a promising alternative for vocational training, enhancing motivation and engagement through interactive, emotionally engaging learning experiences. This study aims to evaluate the user’s perception of a gamification-based training system (Food Safety Trainer, FST web app) developed and implemented for the training of food handlers in a large-scale retail company in Tuscany, Italy. A total of 249 employees completed a survey after using FST web app for their annual training. Seniority was used as the primary variable to assess differences among respondents. Although some slight variations in opinion emerged, the results indicate that the web app was generally more appreciated than traditional learning. Gamification demonstrated great potential as a tool for enhancing engagement, promoting team building, and supporting the development of a food safety culture. Future studies could extend the evaluation beyond user perception by assessing the system’s effectiveness, comparing outcomes and performance through specific indicators. Full article

(This article belongs to the Section Food Quality and Safety)

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3 pages, 142 KiB

Open AccessEditorial

Trace Elements in Food: Nutritional and Safety Issues

by Cristina Couto and Elisa Keating

Foods 2025, 14(16), 2802; https://doi.org/10.3390/foods14162802 - 13 Aug 2025

Abstract

In recent years, nutrition research has underscored the critical role of trace elements in food matrices [...] Full article

(This article belongs to the Special Issue Trace Elements in Food: Nutritional and Safety Issues)

38 pages, 2276 KiB

Open AccessReview

Drying Technologies for Stevia rebaudiana Bertoni: Advances, Challenges, and Impacts on Bioactivity for Food Applications—A Review

by Shahin Roohinejad, Mohamed Koubaa and Seyed Mohammad Taghi Gharibzahedi

Foods 2025, 14(16), 2801; https://doi.org/10.3390/foods14162801 - 12 Aug 2025

Abstract

Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils. Effective drying also reduces moisture and volume, which lowers packaging, storage, and transportation costs. Therefore, innovative [...] Read more.

Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils. Effective drying also reduces moisture and volume, which lowers packaging, storage, and transportation costs. Therefore, innovative drying methods are necessary to maintain stevia’s physicochemical, sensory, and nutritional properties for functional food formulations. This review evaluates various drying technologies for stevia leaves and extracts, including convective hot air, infrared, vacuum, microwave, freeze, and shade drying, and their impacts on product quality and energy efficiency. It also explores the growing applications of dried and extracted stevia in food products. By comparing different drying methods and highlighting the benefits of stevia in these food formulations, this investigation aims to identify future research directions and optimization strategies for utilizing stevia as a natural sweetener and functional ingredient. Convective hot air drying at higher temperatures was found to be the most energy-efficient, though several studies have reported moderate degradation of key bioactive compounds such as stevioside and rebaudioside A, particularly at elevated temperatures and extended drying times. Infrared drying enhanced antimicrobial activity but resulted in lower levels of polyphenols and antioxidants. Vacuum drying effectively preserved anti-inflammatory compounds like flavonoids. Microwave drying presented strong protection of antioxidant activity and superior particle morphology. Freeze drying, while less energy-efficient, was the most effective at retaining antioxidants, polyphenols, and volatile compounds. Shade drying, though time-consuming, maintained high levels of polyphenols, flavonoids, and essential oils. Advanced techniques like spray drying and electrospraying have been reported to enhance the sensory qualities and stability of stevia extracts, making them ideal for food applications such as dairy and baked products, confectionery, syrups, snacks, jams, preserves, and meat products. Overall, stevia not only serves as a natural, zero-calorie sweetener but also contributes to improved health benefits and product quality in these diverse food formulations. Full article

(This article belongs to the Special Issue Advances in Dielectric Heating in Food Processing: Enhancing Safety, Quality, and Sustainability of Plant-Based Foods)

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18 pages, 3769 KiB

Open AccessArticle

Functions of Pugionium cornutum (L.) Gaertn Extracts: Investigating the Mechanism of Gastroparesis Amelioration from the Perspective of the Gut Microbiota and Its Metabolites

by Yangzu Gao, Haoyu Li, Qian Wu, Bang Chen, Kangzhen Xu, Cong Li and Yehua Shen

Foods 2025, 14(16), 2800; https://doi.org/10.3390/foods14162800 - 12 Aug 2025

Abstract

The functional exploration of natural foods, coupled with the increasing prevalence of gastrointestinal motility disorders and the associated therapeutic challenges, has generated significant interest in this field. This study aims to investigate the ameliorative effects of the extract from Pugionium cornutum (L.) Gaertn [...] Read more.

The functional exploration of natural foods, coupled with the increasing prevalence of gastrointestinal motility disorders and the associated therapeutic challenges, has generated significant interest in this field. This study aims to investigate the ameliorative effects of the extract from Pugionium cornutum (L.) Gaertn (EAEPC), a traditional edible vegetable in northwest China’s desert region, on atropine-induced gastroparesis in mice, as well as to elucidate its mechanism in terms of the gut microbiota and major metabolites. The findings indicate that EAEPC effectively reduces the rate of pigment residual in the stomach while shortening the gastrointestinal transit time and alleviating other symptoms associated with atropine-induced gastroparesis. These effects may be mediated through modulation of the expression levels of major intestinal metabolites, such as short-chain fatty acids (SCFAs), bile acids (BAs), and L-tryptophan, alongside remodeling of both the diversity and relative abundance of the gut microbiota. Furthermore, correlation analyses were conducted on significantly altered strains and metabolites to clarify their interactions. Moreover, the chemical constituents of EAEPC were identified by UPLC-Q-TOF-MS/MS, and the key active components responsible for improving gastroparesis were predicted through network pharmacology approaches and validated experimentally. These results provide a foundation for further research into the functions of Pugionium and offer scientific support for developing natural plant-based strategies aimed at treating gastrointestinal motility disorders. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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26 pages, 6254 KiB

Open AccessArticle

Heat-Inactivated Lactiplantibacillus plantarum FRT4 Alleviates Diet-Induced Obesity via Gut–Liver Axis Reprogramming

by Yuyin Huang, Qingya Wang, Xiling Han, Kun Meng, Guohua Liu, Haiou Zhang, Rui Zhang, Hongying Cai and Peilong Yang

Foods 2025, 14(16), 2799; https://doi.org/10.3390/foods14162799 - 12 Aug 2025

Abstract

Obesity and related metabolic disorders are major global health challenges. Postbiotics, such as heat-inactivated probiotics, have attracted attention for their improved safety, stability, and potential metabolic benefits compared to live probiotics. However, the comparative anti-obesity effects and mechanisms of live versus heat-inactivated Lactiplantibacillus [...] Read more.

Obesity and related metabolic disorders are major global health challenges. Postbiotics, such as heat-inactivated probiotics, have attracted attention for their improved safety, stability, and potential metabolic benefits compared to live probiotics. However, the comparative anti-obesity effects and mechanisms of live versus heat-inactivated Lactiplantibacillus plantarum FRT4 remain unclear, so this study systematically evaluated their effects and mechanisms in high-fat-diet-induced obese mice. Mice received oral administration of live or heat-inactivated FRT4 (prepared by heating in a water bath at 80 °C for 5 min) for 16 weeks. Comprehensive analyses included metabolic profiling, histological evaluation, serum and liver biomarkers, gut microbiota composition, liver metabolomics, and transcriptomics. Both live and inactivated FRT4 significantly reduced body weight gain, adiposity, hepatic steatosis, and dyslipidemia, with inactivated FRT4 exhibiting comparable or superior efficacy. Notably, inactivated FRT4 restored gut microbiota composition, increased short-chain fatty acid production, and regulated hepatic metabolic pathways. Multi-omics analyses revealed modulation of lipid biosynthesis, amino acid metabolism, and energy utilization pathways. Specifically, the “biosynthesis of unsaturated fatty acids” pathway was downregulated in metabolomics and significantly enriched in transcriptomics, highlighting its central role in FRT4M-mediated metabolic reprogramming. These findings demonstrate that heat-inactivated Lp. plantarum FRT4 exerts systemic anti-obesity effects via gut–liver axis modulation, supporting its potential as a promising postbiotic intervention for obesity and metabolic dysfunction. Full article

(This article belongs to the Special Issue The Regulation of Gut Microbiota by Probiotics and Dietary Nutrients in Foods to Improve Human Health)

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19 pages, 3284 KiB

Open AccessArticle

Towards Healthy and Sustainable Diets: Understanding Food Consumption Trends in the EU

by Fabrizio Biganzoli, Carla Caldeira, Joana Dias, Valeria De Laurentiis, Joao Leite, Jan Wollgast and Serenella Sala

Foods 2025, 14(16), 2798; https://doi.org/10.3390/foods14162798 - 12 Aug 2025

Abstract

The assessment of food system sustainability requires a profound understanding of the evolution of food production and consumption. Monitoring the transition towards healthier and sustainable diets is crucial for supporting future interventions. This study explores market sales data as an input to investigate [...] Read more.

The assessment of food system sustainability requires a profound understanding of the evolution of food production and consumption. Monitoring the transition towards healthier and sustainable diets is crucial for supporting future interventions. This study explores market sales data as an input to investigate and compare current dietary trends in the European Union Member States over 14 years. By analysing consumption trends of major food product categories, including animal-based and plant-based foods, we identified two distinct clusters of countries with opposite dietary patterns. Our analysis explored not only major food product categories essential for healthy living but also superfluous foods (i.e., discretionary) to provide a broader understanding of dietary habits. In particular, our results show that countries reducing consumption of animal-based foods also exhibit a reduction in consumption of discretionary products, such as alcoholic beverages and soft drinks, highlighting opportunities for synergies between environmental and health policies. This research provides valuable insights for policymakers and stakeholders aiming to promote the uptake of healthy and sustainable diets and supports the development of targeted strategies to support the transition towards more environmentally friendly and healthy food systems. Full article

(This article belongs to the Section Food Security and Sustainability)

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20 pages, 9808 KiB

Open AccessArticle

Low-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways

by Huanwei Jian, Ruohong Chen, Lingli Sun, Qiuhua Li, Junxi Cao, Xingfei Lai, Zhenbiao Zhang, Suwan Zhang, Mengjiao Hao, Shili Sun and Zhongzheng Chen

Foods 2025, 14(16), 2797; https://doi.org/10.3390/foods14162797 - 12 Aug 2025

Abstract

Dancong tea is a representative type of oolong tea typically stored for over six months before sale to reduce gastrointestinal irritation. The effects and mechanisms of this storage on gastrointestinal damage remain unclear. Therefore, this study investigated hydrochloric acid and ethanol (HCl/EtOH)-induced gastric [...] Read more.

Dancong tea is a representative type of oolong tea typically stored for over six months before sale to reduce gastrointestinal irritation. The effects and mechanisms of this storage on gastrointestinal damage remain unclear. Therefore, this study investigated hydrochloric acid and ethanol (HCl/EtOH)-induced gastric injury in mice. The results indicate that six-month-stored Dancong tea (OldT) alleviated gastric injury at low doses but showed no protective effect at high doses; in fact, high-dose OldT exacerbated injury. In contrast, fresh tea (NewT) aggravated gastric injury at both low and high doses. Hematoxylin and eosin (H&E) staining revealed that low-dose OldT significantly attenuated gastric histopathological injury. Mechanistically, low-dose OldT reduced injury via antioxidant and anti-inflammatory pathways (Nrf-2/HO-1 activation and NF-κB inhibition), and inhibiting lipid peroxidation, reactive oxygen species (ROS), nitric oxide (NO), and inflammatory mediators (iNOS, COX-2, IL-6, TNF-α). These findings suggest that storage reduces the gastrointestinal irritant properties of fresh Dancong tea, providing a scientific basis for industrial practice and guiding consumption. Full article

(This article belongs to the Special Issue Tea Technology and Resource Utilization)

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18 pages, 2742 KiB

Open AccessArticle

A Study on the Extraction, Fermentation Condition Optimization, and Antioxidant Activity Assessment of Polysaccharides Derived from Kluyveromyces marxianus

by Ziyin Xu, Lin Xu, Mei Chen and Zhonghai Li

Foods 2025, 14(16), 2796; https://doi.org/10.3390/foods14162796 - 12 Aug 2025

Abstract

Kluyveromyces marxianus exhibits advantages such as strong thermotolerance, rapid growth rate, and high safety, making it an excellent host cell for the production of bio-based products. In this study, two exopolysaccharides, KE1 and KE2, were isolated from the fermentation broth of the strain [...] Read more.

Kluyveromyces marxianus exhibits advantages such as strong thermotolerance, rapid growth rate, and high safety, making it an excellent host cell for the production of bio-based products. In this study, two exopolysaccharides, KE1 and KE2, were isolated from the fermentation broth of the strain K. marxianus KM-502, and their hydroxyl radical scavenging, DPPH scavenging, and Fe²⁺-reducing activities were evaluated. In vitro antioxidant assays demonstrated that exopolysaccharide KE2 exhibited superior antioxidant activity compared to KE1. The fermentation conditions were optimized using single-factor experiments followed by response surface methodology (RSM). The optimized fermentation process revealed that the most suitable fermentation medium consisted of 8% sucrose, 1.99% peptone, and 0.13% CaCl₂, while the optimal fermentation conditions were a medium volume of 74 mL in a 300 mL flask, pH 6.7, an inoculum size of 1.99%, a temperature of 30 °C, a shaking speed of 160 r/min, and a cultivation time of 96 h. After optimizing the fermentation conditions of K. marxianus KM-502, the exopolysaccharide (EPS) yield reached 5842.42 mg/L, representing a 22.77-fold increase compared to the yield before optimization. In summary, this study isolated exopolysaccharides KE1 and KE2 from K. marxianus KM-502. These exopolysaccharides demonstrated significant antioxidant activities, and the fermentation conditions for exopolysaccharide production were optimized. The findings of this study will facilitate the further development and utilization of exopolysaccharides from K. marxianus. Full article

(This article belongs to the Section Food Biotechnology)

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5 pages, 212 KiB

Open AccessEditorial

Storage and Shelf-Life Assessment of Food Products

by Rui M. S. Cruz

Foods 2025, 14(16), 2795; https://doi.org/10.3390/foods14162795 - 12 Aug 2025

Abstract

The assessment of food product storage and shelf life is a critical aspect of ensuring food safety, quality, and sustainability in the food industry [...] Full article

(This article belongs to the Special Issue Storage and Shelf-Life Assessment of Food Products)

20 pages, 4634 KiB

Open AccessArticle

Optimizing Muscle Quality in Common Carp (Cyprinus carpio L.): Impacts of Body Size on Nutrient Composition, Texture, and Volatile Profile

by Zijie He, Junli Wang, Yun Wei, Xiao Yan, Yuanyou Li, Dizhi Xie and Guoxing Nie

Foods 2025, 14(16), 2794; https://doi.org/10.3390/foods14162794 - 11 Aug 2025

Abstract

To investigate the effect of body size on muscle quality of common carp (Cyprinus carpio L.), we systematically tracked the dynamic changes in nutrient content, texture, and volatile organic compounds (VOCs) among small-sized (~100 g), medium-sized (~250 g), and large-sized (~600 g) [...] Read more.

To investigate the effect of body size on muscle quality of common carp (Cyprinus carpio L.), we systematically tracked the dynamic changes in nutrient content, texture, and volatile organic compounds (VOCs) among small-sized (~100 g), medium-sized (~250 g), and large-sized (~600 g) fish (SYRC, MYRC, and HYRC, respectively) over a 30-week feeding trial. The results indicated that the HYRC showed significantly reduced moisture and lipid content, along with increased protein content, hydroxyproline, hardness, and chewiness compared to the SYRC (p < 0.05). The long-chain polyunsaturated fatty acids (LC-PUFAs) and fish lipid quality in the MYRC were significantly lower than those in both the SYRC and HYRC (p < 0.05). The HYRC demonstrated an elevated health-promoting index and a reduced atherogenicity value compared to the SYRC (p < 0.05). The contents of alcohol, ketones, and furans in the HYRC increased by 32.53%, 44.62%, and 144.29%, respectively, compared with those in the SYRC (p < 0.05), including key VOCs in aquatic products such as oct-1-en-3-ol and pent-1-en-3-ol. In conclusion, the SYRC have higher levels of LC-PUFAs and lower hardness; the MYRC have poor levels of LC-PUFAs; and the HYRC have an optimal synergy of nutrition, texture, and VOCs, but the overaccumulation of undesirable VOCs requires mitigation. This provides theoretical references and data support for fish quality optimization, processing, and consumption guidelines. Full article

(This article belongs to the Special Issue Seafood Components and Functional Characteristics)

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21 pages, 1336 KiB

Open AccessArticle

The Impact of Employee Service Competence on Gen Z Food Consumption Decisions: The Moderating Role of OMO Contexts

by Wenyan Yao, Mohd Anuar Arshad, Mengjiao Zhao and Chenshu Yu

Foods 2025, 14(16), 2793; https://doi.org/10.3390/foods14162793 - 11 Aug 2025

Abstract

As Generation Z gradually becomes the dominant consumer group, the catering industry, as a critical sector affecting people’s livelihood, warrants an in-depth investigation into its consumption decision mechanisms. This study, grounded in the online–merge–offline (OMO) context, empirically examines the impact mechanism of frontline [...] Read more.

As Generation Z gradually becomes the dominant consumer group, the catering industry, as a critical sector affecting people’s livelihood, warrants an in-depth investigation into its consumption decision mechanisms. This study, grounded in the online–merge–offline (OMO) context, empirically examines the impact mechanism of frontline employee service competence on the repurchase decisions of Generation Z consumers in the foodservice sector, while testing the mediating roles of customer satisfaction and brand trust, as well as the moderating effect of the OMO scenario. Data were collected via a survey of 326 Generation Z customers who consumed in integrated OMO dining environments. Partial least squares structural equation modeling (PLS-SEM) was employed for the data analysis. The findings reveal that frontline employee service competence significantly and positively influences consumer repurchase intention and customer satisfaction, but does not have a significant effect on brand trust. Customer satisfaction fully mediates the relationship between employee service competence and repurchase decisions, whereas brand trust, despite having the strongest direct effect on repurchase intention, is predominantly shaped by systemic factors such as food safety and supply chain transparency, rendering its mediating pathway non-significant. Furthermore, the OMO context does not exhibit a significant moderating effect between employee service competence and customer satisfaction, nor between employee service competence and brand trust, reflecting that the current digital integration has yet to effectively address Generation Z’s core needs for privacy protection and emotional resonance. This study elucidates the “contact–cognition–behavior” pathway by which service competence influences consumer decision-making through satisfaction, while clarifying the systemic formation mechanism of brand trust. Based on these results, it is recommended that enterprises prioritize emotional service training for frontline employees to enhance satisfaction, build brand trust through ingredient traceability systems, and optimize OMO scenario design to better align with Generation Z’s expectations for emotional interaction. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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