Foods

21 pages, 7699 KiB

Open AccessArticle

Structural Characterization, Rheology, Texture, and Potential Hypoglycemic Effect of Polysaccharides from Brasenia schreberi

by Zhangli Jia, Yin Chen, Chunyu Niu, Yan Xu and Yan Chen

Foods 2025, 14(10), 1836; https://doi.org/10.3390/foods14101836 - 21 May 2025

Viewed by 171

Abstract

Brasenia schreberi (BS) is a perennial aquatic plant of the water lily family, of which the recognition as a functional food is on the rise. Polysaccharides from BS have been found to possess antihyperglycemic and antihyperlipidemic activities. This study aimed to partially clarify [...] Read more.

Brasenia schreberi (BS) is a perennial aquatic plant of the water lily family, of which the recognition as a functional food is on the rise. Polysaccharides from BS have been found to possess antihyperglycemic and antihyperlipidemic activities. This study aimed to partially clarify the structural and evaluate the hypoglycemic potentials of Brasenia schreberi polysaccharide (BSP). In this study, BSP was isolated from the mucilage covering the surface of Brasenia schreberi (BS). SEM and AFM results verified that BSP molecules were tightly connected and formed a ring-shaped network structure. Further structural analysis showed that BSP was an acidic heteropolysaccharide with a molecular weight of 2.47 × 10⁴ Da. It had 1,2,3-linked α-D-Galp, 1,2-linked α-D-Manp, and 1,4-linked β-GlcA residues as the main chain, with 1,3-linked α-Galp, 1,3-linked α-Fucp, 1,3-linked α-Xylp, T-Araf, and T-Rhap as side chains. The rheological results indicated that the BSP solution was a pseudoplastic fluid and exhibited shear-thinning properties. Moreover, the gel strength and texture properties of BSP tended to be higher as the BSP and Ca²⁺ concentration increased. More importantly, BSP exhibited good inhibitory activity against α-amylase and α-glucosidase, indicating that it may be a good candidate for a hypoglycemic functional food. Full article

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26 pages, 1597 KiB

Open AccessArticle

Physicochemical and Rheological Characteristics of Monofloral Honeys—Kinetics of Creaming–Crystallization

by Kerasia Polatidou, Chrysanthi Nouska, Chrysoula Tananaki, Costas G. Biliaderis and Athina Lazaridou

Foods 2025, 14(10), 1835; https://doi.org/10.3390/foods14101835 - 21 May 2025

Viewed by 297

Abstract

The quality and stability of honeys are strongly influenced by their chemical composition and physicochemical properties, which vary with botanical origin. This study examined the physicochemical and compositional properties of cotton, heather, orange, thyme, Christ’s thorn, and chestnut monofloral honey samples, as well [...] Read more.

The quality and stability of honeys are strongly influenced by their chemical composition and physicochemical properties, which vary with botanical origin. This study examined the physicochemical and compositional properties of cotton, heather, orange, thyme, Christ’s thorn, and chestnut monofloral honey samples, as well as the kinetics of the creaming–crystallization process by monitoring rheological and color parameters. All samples had moisture content lower than the legislation limit (<20%) and a_w ≤ 0.60. Chestnut and heather honeys exhibited the highest electrical conductivity and darkest color. Fructose was the predominant sugar in all samples, with thyme having the highest content. Viscosity decreased exponentially with increasing moisture, with thyme honey being the most viscous. Principal component analysis showed distinct clustering of samples based on their compositional–physicochemical characteristics. Calorimetry revealed the water’s plasticization effect on honey solids, lowering their glass transition temperature, with the data fitting well to the Gordon–Taylor model. Rheometry indicated a Newtonian-like behavior for liquid honeys, evolving towards a pseudoplastic response upon creaming–crystallization. Cotton honey crystallized rapidly, thyme honey showed moderate crystallization propensity, while samples of heather honey gave a diverse response depending on composition. Overall, high glucose content and/or low fructose/glucose ratio promoted honey crystallization, leading to the formation of highly viscous-creamed honey preparations. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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27 pages, 1475 KiB

Open AccessArticle

Moving Beyond Indices: A Systematic Approach Integrating Food System Performance and Characteristics for Comprehensive Food Security Assessment

by Muna A. Al-Ansari, Hamad Nabeel, Galal M. Abdella and Tarek El Mekkawy

Foods 2025, 14(10), 1834; https://doi.org/10.3390/foods14101834 - 21 May 2025

Viewed by 111

Abstract

Food security indices are widely used to support decision making and provide a structured assessment of countries’ capacities to withstand global environmental and economic crises. However, these indices have inherent limitations, including potential biases in ranking and a lack of structural insights into [...] Read more.

Food security indices are widely used to support decision making and provide a structured assessment of countries’ capacities to withstand global environmental and economic crises. However, these indices have inherent limitations, including potential biases in ranking and a lack of structural insights into food system dynamics. This study presents a systematic approach that combines elastic-net regression-based feature selection and two-step clustering to address some of these limitations and equip decision makers with structured procedures for making informed decisions and supporting food system management. The mathematical and operational procedures of the proposed approach were demonstrated through an illustrative example using the EIU dataset of 94 countries. The study investigated the sensitivity of composite indicators to extreme data points, relative weights, and dimensionality reduction. After applying elastic-net regression, 15 indicators were selected for Model 1 (M1) and 9 for Model 2 (M2) from an initial set of 25 indicators. Subsequently, two-step clustering grouped the countries into four distinct clusters, reflecting combinations of food system characteristics and income levels. The results demonstrate that countries with industrialized, consolidated food systems and high per capita income tend to exhibit greater food security. Conversely, countries with rural or traditional food systems and low-income levels are more vulnerable to food insecurity. By incorporating statistical rigor and empirical structure discovery, this methodology addresses key limitations of existing indices. It provides an adaptive, transparent framework that informs targeted policy by linking the structural characteristics of food systems to tangible food security outcomes. Full article

(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)

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23 pages, 2571 KiB

Open AccessArticle

Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics

by Zhongwen Cao, Chengcheng Xie, Cheng Yang, Xingyu Liu and Xiangren Meng

Foods 2025, 14(10), 1833; https://doi.org/10.3390/foods14101833 - 21 May 2025

Viewed by 95

Abstract

This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity [...] Read more.

This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity of okara increased by 51.11%, 88.89%, and 43.64%, respectively. The microstructure and secondary structure were improved. The total sugar and soluble dietary fiber content were enhanced. The levels of active substances such as total flavonoids and total phenols significantly increased, leading to improved antioxidant capacity. The properties of okara were influenced by the field strength and holding time. This study provides new insights for the processing and development of okara, particularly in the application of functional foods. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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16 pages, 1324 KiB

Open AccessArticle

Nutritional Composition and Bioactive Profiles of Farmed and Wild Watermeal (Wolffia globosa)

by Nidthaya Seephua, Parinya Boonarsa, Hua Li, Pornpisanu Thammapat and Sirithon Siriamornpun

Foods 2025, 14(10), 1832; https://doi.org/10.3390/foods14101832 - 21 May 2025

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Abstract

This study assessed the nutritional composition, bioactive compounds, phytosterol content, amino acids, and fatty acid profiles of watermeal cultivated under farm conditions (WF1) and harvested from natural environments (WF2 and WF3). WF1 exhibited the highest levels of protein (22.7%), dietary fiber (16.5%), total [...] Read more.

This study assessed the nutritional composition, bioactive compounds, phytosterol content, amino acids, and fatty acid profiles of watermeal cultivated under farm conditions (WF1) and harvested from natural environments (WF2 and WF3). WF1 exhibited the highest levels of protein (22.7%), dietary fiber (16.5%), total phenolic content (3.9 mg GAE/g DW), and total flavonoid content (5.0 mg QE/g DW). Chlorophyll and β-glucan contents were comparable across all samples. WF1 also showed the highest total amino acid content, while WF2 had the highest lysine and tryptophan levels. Although essential amino acid profiles were slightly below WHO/FAO/UNU reference values, watermeal remains a promising complementary plant protein source. Fatty acid analysis revealed a consistently high α-linolenic acid content (30%) across all samples, highlighting its value as a natural source of omega-3 fatty acids. Minor differences in amino acid and fatty acid profiles suggest an influence of environmental conditions. The most pronounced difference between the farmed and naturally sourced samples was observed in phytosterol content, which was highest in the farmed sample. Overall, despite variations in cultivation sources, watermeal consistently exhibits a rich nutritional profile, reinforcing its potential as a sustainable, nutrient-rich biomaterial for functional food applications. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)

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3 pages, 494 KiB

Open AccessCorrection

Correction: Starkute et al. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products. Foods 2023, 12, 2860

by Vytaute Starkute, Justina Lukseviciute, Dovile Klupsaite, Ernestas Mockus, Jolita Klementaviciute, João Miguel Rocha, Fatih Özogul, Modestas Ruzauskas, Pranas Viskelis and Elena Bartkiene

Foods 2025, 14(10), 1831; https://doi.org/10.3390/foods14101831 - 21 May 2025

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Abstract

With this Correction the journal’s Editorial Office and Editorial Board are jointly issuing a resolution to the Expression of Concern [...] Full article

(This article belongs to the Section Dairy)

26 pages, 1899 KiB

Open AccessArticle

Antibiofilm Power of Basil Essential Oil Against Fish-Originated Multidrug-Resistant Salmonella and Bacillus spp.: Targeting Biofilms on Food Contact Surfaces

by Valentina Pavone, Francisco Emilio Argote-Vega, Waleed Butt, Junior Bernardo Molina-Hernandez, Domenico Paludi, Johannes Delgado-Ospina, Luca Valbonetti, José Ángel Pérez-Álvarez and Clemencia Chaves-López

Foods 2025, 14(10), 1830; https://doi.org/10.3390/foods14101830 - 21 May 2025

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Abstract

The antimicrobial and antibiofilm efficacy of two Ocimum basilicum L., essential oils sourced from Colombia (BEOC) and Italy (BEOI), was evaluated against multidrug-resistant fish isolates of Salmonella enterica subsp. salamae, Bacillus thuringiensis, and Bacillus oceanisediminis—species for which such activity has [...] Read more.

The antimicrobial and antibiofilm efficacy of two Ocimum basilicum L., essential oils sourced from Colombia (BEOC) and Italy (BEOI), was evaluated against multidrug-resistant fish isolates of Salmonella enterica subsp. salamae, Bacillus thuringiensis, and Bacillus oceanisediminis—species for which such activity has not been previously reported. Using a fish-based model system (FBMS), we found that BEOI, rich in linalool (69.86%), exhibited stronger antimicrobial activity than camphor-dominated BEOC (24.61%). The antimicrobial effects of both EOs were strain- and concentration-dependent, with minimum bactericidal concentration (MBC) 3.75–15.0 µL/mL for BEOI and 15.0–30.0 µL/mL for BEOC. Pure linalool showed even greater potency (MBC: 0.0125 to 0.025 µL/mL). Confocal laser scanning microscopy revealed that BEOI induced severe membrane damage (27% of the cells within 1 h), ultimately leading to the death of 96% of the cells after 24 h. Biofilm formation, assessed in both FBMS and tryptone soy broth (TSB), was strain-dependent, with FBMS promoting higher biofilm production than TSB. Moreover, significant differences in biofilm morphotypes were observed, with the morphotype PDAR (pink dry and rough), characterized by only cellulose, being the most frequently exhibited by the strains (7/15), while BDAR (brown dry and rough), characterized by only curli, was the least expressed (7/15); the remaining strains presented morphotype RDAR. In addition, the strains in polystyrene surfaces accumulated more biomass than stainless steel 304. Notably, BEOI and linaool significantly reduced biofilm formation across all strains, with a reduction of 90% in S. enterica subsp. salamae strains (TJC19 and TJC21. These strains with the RDAR phenotype likely contribute to their strong biofilm-forming capacity. Our findings highlight BEOI’s potential as a natural anti-biofilm agent in food processing environments, offering a promising strategy to combat multidrug-resistant bacteria biofilm-related challenges in the food industry. Full article

(This article belongs to the Special Issue The Evaluation of Biofilm Formation, Virulence Factors, and Antibiotic Resistance of Food-Associated Microorganisms)

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16 pages, 1158 KiB

Open AccessArticle

The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour

by Yuan Chai, Ruibin Wang, Bo Zhang, Yonglu Tang, Chaosu Li, Boli Guo and Ming Li

Foods 2025, 14(10), 1829; https://doi.org/10.3390/foods14101829 - 21 May 2025

Viewed by 97

Abstract

This study elucidated the mechanistic interplay between the extrusion parameters (temperature and screw speed), starch molecular architecture (chain-length distribution), and key physicochemical properties of wheat flour extrudates. Four wheat flours with varied amylose contents were extruded, where the average hydrodynamic radius ( [...] Read more.

This study elucidated the mechanistic interplay between the extrusion parameters (temperature and screw speed), starch molecular architecture (chain-length distribution), and key physicochemical properties of wheat flour extrudates. Four wheat flours with varied amylose contents were extruded, where the average hydrodynamic radius (

\bar{R_{h}}

) was reduced by 75.5% in normal wheat (e.g., CM55), while waxy wheat (WW) exhibited higher

\bar{R_{h}}

. Crispness correlated negatively with long amylopectin branches (36 < X ≤ 100), with WW displaying superior crispness (12.22 N/mm). Short amylopectin chains (X 6–36) increased under thermomechanical stress, enhancing the expansion index (SEI), whereas long chains (X > 100) restricted expansion. Temperature may modulate color difference (ΔE) via Maillard reactions, while higher specific mechanical energy (SME) intensified browning. Higher temperatures (>170 °C), rather than SME, caused significant changes in the proportion of short branches and long branches, with SME exhibiting a negative correlation with

\bar{R_{h}}

, indicative of substantial molecular degradation. The starch chain-length distribution, rather than amylose content alone, dictates extrudate functionality. Full article

(This article belongs to the Topic Dietary Carbohydrate Chemistry, Nutrition, and Utilization)

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21 pages, 583 KiB

Open AccessArticle

Determination of Pesticide Residues in Fresh Fruits in the Serbian Market by LC-MS/MS

by Isidora Kecojević, Danica Mrkajić, Vladimir Tomović, Biljana Bajić, Milana Lazović, Ana Joksimović, Mila Tomović, Aleksandra Martinović, Dragan Vujadinović, Srđan Stefanović and Vesna Đorđević

Foods 2025, 14(10), 1828; https://doi.org/10.3390/foods14101828 - 21 May 2025

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Abstract

The concentrations of pesticide residues were determined in 2164 samples of 46 fruit species, collected over a 4-year period. Fruits originated from 59 countries, including Serbia (N = 199). Pesticide residues were determined by liquid chromatography–tandem mass spectrometry (LC-MS/MS) after extraction using a [...] Read more.

The concentrations of pesticide residues were determined in 2164 samples of 46 fruit species, collected over a 4-year period. Fruits originated from 59 countries, including Serbia (N = 199). Pesticide residues were determined by liquid chromatography–tandem mass spectrometry (LC-MS/MS) after extraction using a modified QuEChERS protocol. A total of 173 pesticide residues were detected. Of the fruit samples, 62.57% had pesticide residues at or above 0.01 mg/kg, and 4.67% exceeded the maximum residue limits (MRLs) set by the Serbian regulation. MRL values were most often exceeded in pomegranate and citrus fruits (grapefruit and mandarin). The most frequently found pesticide was imazalil (detected in 624 samples, 28.84%), with the highest concentration (93.870 mg/kg) found in a grapefruit sample. Multiple pesticides were detected in 50.92% of the fruit samples, and two grapefruit samples contained up to 44 pesticide residues. Full article

(This article belongs to the Section Food Toxicology)

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17 pages, 4414 KiB

Open AccessArticle

Comparative Study by HPTLC of Selected Capparis spinosa Samples (Buds and Leaves) from the Cycladic Islands in Greece

by Evgenia Fotiadou, Antigoni Cheilari, Konstantia Graikou and Ioanna Chinou

Foods 2025, 14(10), 1827; https://doi.org/10.3390/foods14101827 - 21 May 2025

Viewed by 91

Abstract

Capparis spinosa is an edible plant with a long history in the Mediterranean region since antiquity. Its flower buds and leaves are mostly consumed salted or fermented (in vinegar) and are rarely eaten raw or dried. For the first time, caper samples subjected [...] Read more.

Capparis spinosa is an edible plant with a long history in the Mediterranean region since antiquity. Its flower buds and leaves are mostly consumed salted or fermented (in vinegar) and are rarely eaten raw or dried. For the first time, caper samples subjected to different preservation processes (dried, salted, and desalted) were studied, foraged from the most producing Cycladic islands in Greece (Sifnos, Serifos, and Tinos). The quantitative determination of the flavonoids rutin and quercetin was carried out using high performance thin-layer chromatography (HPTLC), revealing the abundance of rutin in the buds and leaves (9.26–76.85 mg/g dry extract). Only one sample of desalted buds from Serifos showed a sufficient amount of quercetin (2.88 mg/g dry extract). The determination of total phenolic content (TPC) showed a decrease during brine (salted) preservation (11.7–37.7 mg GAE/g extract) compared to air-dried samples (50.9–62.4 mg GAE/g extract). The DPPH evaluation (8.0–35.2% inhibition at 200 μg/mL) was in agreement with the TPC results. All extracts showed stronger activity against Gram positive bacteria and the human pathogenic fungi C. glabrata. The samples from Sifnos exerted better bioactivities, with air-drying being the most effective preservation process in terms of antioxidant properties and phenolic content, although it resulted in a more bitter taste. Due to its high economic value, the caper holds great potential for further exploitation through better established and optimized processes in the food industry. Full article

(This article belongs to the Section Plant Foods)

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16 pages, 1224 KiB

Open AccessArticle

Impact of Environmental Humidity on Instant Coffee Stability: Defining Moisture Thresholds for Quality Degradation and Shelf Life Prediction

by Marco Lopriore, Marilisa Alongi, Marika Valentino, Monica Anese and Maria Cristina Nicoli

Foods 2025, 14(10), 1826; https://doi.org/10.3390/foods14101826 - 21 May 2025

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Abstract

Instant coffee powder is highly sensitive to environmental humidity, which can significantly affect its quality during storage. The objective of this study was to evaluate the storage stability of instant coffee by assessing the moisture uptake and monitoring the evolution of key quality [...] Read more.

Instant coffee powder is highly sensitive to environmental humidity, which can significantly affect its quality during storage. The objective of this study was to evaluate the storage stability of instant coffee by assessing the moisture uptake and monitoring the evolution of key quality indicators under different environmental relative humidity (ERH) conditions. To this purpose, instant coffee was removed from its original packaging and stored at 11, 32, and 65% relative humidity (ERH) at 20 °C. Quality parameters related to both the powder (visual appearance and solubilization time) and the resulting brew (pH) were monitored over time. The coffee stored at 11% ERH demonstrated stability throughout the observation period. Storage at 32% ERH resulted in short-term powder stability, but a notable pH decline after six months. At 65% ERH, critical moisture levels were exceeded within one week, resulting in rapid visual degradation, impaired solubilization, and reduced brew quality within three months. The acquired findings on the behavior of a dry food powder under various storage conditions are particularly relevant in the context of the increasing application of compostable packaging with low moisture barriers, in conjunction with the need to manage the secondary shelf life of dry food powders whose use is often parceled. Full article

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

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23 pages, 4424 KiB

Open AccessArticle

Comparative Evaluation of Spray-Drying Versus Freeze-Drying Techniques on the Encapsulation Efficiency and Biofunctional Performance of Chenpi Extract Microcapsules

by Jiawei Zhao, Xueling Qin, Ying Liu, Qingyun He, Junwei Qin, Fei Shen and Zhenqiang Wu

Foods 2025, 14(10), 1825; https://doi.org/10.3390/foods14101825 - 21 May 2025

Viewed by 122

Abstract

Chenpi extracts (CPEs) are highly valued for their rich bioactive compounds and distinctive aromatic properties, but their environmental sensitivity poses stability challenges in food applications. In this study, CPE microcapsules were fabricated using corn peptide as the wall material, and the functional properties [...] Read more.

Chenpi extracts (CPEs) are highly valued for their rich bioactive compounds and distinctive aromatic properties, but their environmental sensitivity poses stability challenges in food applications. In this study, CPE microcapsules were fabricated using corn peptide as the wall material, and the functional properties of spray-dried microcapsules (SDMCs) and freeze-dried microcapsules (FDMCs) were systematically characterized and compared. The results demonstrate that SDMCs exhibit superior characteristics compared to FDMCs, including reduced moisture content, lower hygroscopicity, enhanced solubility, smaller particle size, and a more uniform microstructure. Both FDMCs and SDMCs showed excellent thermal stability. The SDMCs of CPE encapsulated 93.45% of flavonoids, 90.35% of polyphenols, and 81.32% of sugars from the CPE, while also demonstrating exceptional retention of key terpene volatile compounds, particularly D-limonene (44.63%), γ-terpinene (45.18%), and β-myrcene (40.17%). In contrast, FDMCs exhibited stronger retention of alcohol-based volatile compounds. Furthermore, SDMCs displayed higher antioxidant and hypoglycemic activities, along with improved storage stability. In vitro digestion results reveal that SDMCs provide enhanced protection for CPE flavonoids and polyphenols, achieving bioaccessibility rates of 95.64% and 94.57%, respectively. These findings offer a theoretical basis for optimizing the drying processes in CPE microencapsulation, striking a balance between functional properties and flavor preservation for advanced food applications. Full article

(This article belongs to the Section Food Engineering and Technology)

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16 pages, 6103 KiB

Open AccessArticle

Volatile Flavor of Tricholoma matsutake from the Different Regions of China by Using GC×GC-TOF MS

by Yunli Feng, Shaoxiong Liu, Yuan Fang, Jianying Li, Ming Ma, Zhenfu Yang, Lue Shang, Xiang Guo, Rong Hua and Dafeng Sun

Foods 2025, 14(10), 1824; https://doi.org/10.3390/foods14101824 - 21 May 2025

Viewed by 152

Abstract

Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of Tricholoma matsutake samples from six different geographical regions: CX (Chuxiong), DL (Dali), DQ (Diqing), JL (Yanji), SC (Xiaojin) and XZ (Linzhi). The result indicate [...] Read more.

Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of Tricholoma matsutake samples from six different geographical regions: CX (Chuxiong), DL (Dali), DQ (Diqing), JL (Yanji), SC (Xiaojin) and XZ (Linzhi). The result indicate that a total of 2730 kinds of VOCs were identified from the fruiting bodies of six T. matsutake samples. The primary types of volatile organic compounds identified were 349 alcohols, 92 aldehydes, 146 carboxylic_acids, 311 esters, 742 organoheterocyclic compounds, 630 hydrocarbons, 381 ketones, 51 organic acids, and 28 derivatives and organosulfur compounds. Furthermore, PCA and PLS-DA analysis from the GC×GC-ToF-MS showed that samples from different regions could be distinguished by their VOCs. Network analysis revealed that 33 aroma compounds were identified as markers for distinguishing the samples from the six regions. The sensory attributes sweet, fruity, green, waxy, and floral were found to be more significant to the flavor profile of T. matsutake. 1-Nonanol, 2-Nonanone, Nonanoic acid, ethyl ester, 1-Undecanol, 2-Undecanone, Octanoic acid, ethyl ester, 2H-Pyran, and tetrahy-dro-4-methyl-2-(2-methyl-1-propenyl)- primarily contribute to the differences in the aroma characteristics among six T. matsutake samples. The results also provide a theoretical and practical foundation for the flavor compounds of these precious edible fungi in different regions. Full article

(This article belongs to the Section Food Analytical Methods)

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22 pages, 6367 KiB

Open AccessArticle

Extraction, Purification, Component Analysis and Bioactivity of Polyphenols from Artemisia dracunculus L.

by Lin Chen, Buhailiqiemu Abudureheman, Omar Anwar, Emran Abdugini, Jianlin Zhang, Rui Tang, Zhihui Gao, Haibo Pan and Xingqian Ye

Foods 2025, 14(10), 1823; https://doi.org/10.3390/foods14101823 - 21 May 2025

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Abstract

A. dracunculus L., is a species of traditional Chinese medicine herbs, widely distributed northwestern China and used as antidiabetic, antibacterial etc., but the active compounds and their abundance have not been systematically investigated. This research focused on the following: (i) optimizing polyphenol extraction/purification [...] Read more.

A. dracunculus L., is a species of traditional Chinese medicine herbs, widely distributed northwestern China and used as antidiabetic, antibacterial etc., but the active compounds and their abundance have not been systematically investigated. This research focused on the following: (i) optimizing polyphenol extraction/purification from A. dracunculus; (ii) UPLC-QE-based profiling of polyphenolic composition; (iii) FT-IR-assisted structural elucidation; and (iv) functional assessment of antioxidant and antibacterial properties. The results showed that the highest extraction yield of crude polyphenols of A. dracunculus (CPA) reached 5.02 ± 0.04% at an ethanol concentration of 70% of 70 °C with a solid-to-liquid ratio of 1:20 (g/mL). The D101 macroporous resin is the best one for polyphenolpurification of A. dracunculus (PPA), with a purification efficiency of 60.48 ± 1.87%. UPLC-QE analysis identified 36 polyphenolic compounds in PPA, in whic the content of protocatechuic acid is the highest at 1338.05 ± 1.83 ng/mg. The absorption peaks at 1691 cm⁻¹ (carbonyl, C=O), 1605 cm⁻¹and 1518 cm⁻¹ (aromatic C=C), as well as 1275 cm⁻¹ and 1369 cm⁻¹ (C-O stretching), indicated the presence of phenolic acids, flavonoids and tannins in PPA by FT-IR. PPA exhibited significant antioxidant activity, which reached 81.73 ± 1.43% for DPPH, 87.11 ± 1.57% for hydroxyl and 85.74 ± 1.52% for ABTS+. It also demonstrated strong antibacterial activity against nine common pathogenic bacteria, but not to Escherichia coli. A. dracunculus polyphenols demonstrate potent bioactive properties, suggesting potential applications in functional foods and natural preservatives. Full article

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

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25 pages, 3806 KiB

Open AccessReview

Technological Advancements of Insoluble Dietary Fiber from Food By-Product Processing: A Review

by Domenico Mammolenti, Francesca Romana Lupi, Noemi Baldino and Domenico Gabriele

Foods 2025, 14(10), 1822; https://doi.org/10.3390/foods14101822 - 21 May 2025

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Abstract

Insoluble dietary fibers (IDFs) represent one of the most promising candidates for novel food formulations, since they can be produced from a wide range of food by-products and wastes, have health benefits, and often enhance the rheology and stability of foods. Recently, the [...] Read more.

Insoluble dietary fibers (IDFs) represent one of the most promising candidates for novel food formulations, since they can be produced from a wide range of food by-products and wastes, have health benefits, and often enhance the rheology and stability of foods. Recently, the most innovative engineering and processing aspects of these attractive ingredients have received considerable attention. The present work is aimed at enlightening the technological state of the art regarding IDFs (much less investigated than soluble fibers, as discussed in this review). The review begins with a brief but crucial discussion on the definition of this type of dietary fiber by highlighting the raw materials, functional properties, physiological activity, and stabilization capacity in food products. The analysis of the rheological methods dedicated to the technical investigations of these ingredients and recent advancements are discussed. Finally, food processing technologies used in the formulation of foods containing insoluble IDFs, such as homogenization techniques, are discussed. Full article

(This article belongs to the Special Issue Feature Review on Food Nutrition)

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22 pages, 1792 KiB

Open AccessArticle

Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality

by Jana Zahorec, Dragana Šoronja-Simović, Jovana Petrović, Ivana Nikolić, Branimir Pavlić, Katarina Bijelić, Nemanja Bojanić and Aleksandar Fišteš

Foods 2025, 14(10), 1821; https://doi.org/10.3390/foods14101821 - 20 May 2025

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Abstract

The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob (Ceratonia siliqua L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior [...] Read more.

The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob (Ceratonia siliqua L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as a functional additive to enhance the nutritional and bioactive profile of bread while preserving its rheological behavior and sensory quality. PCE was obtained via microwave-assisted extraction and spray drying, and incorporated into bread formulations at 1%, 3%, and 5%. The addition of PCE reduced water absorption by 1.5% and increased dough stability three times. Dough resistance increased by 15%, while extensibility decreased by 5%. The viscoelastic properties of dough were preserved, as the storage modulus increased and Tan δ values remained stable. Changes in specific volume, crumb texture, crumb porosity, and bread color of produced bread with PCE were minimal; however, aroma, taste, and overall sensory quality were improved. Additionally, the incorporation of PCE resulted in a significant increase in total phenolic content and antioxidant activity, indicating an enhancement of the bread’s functional properties. These improvements were achieved without negatively affecting the dough rheology or bread quality parameters. Overall, the findings suggest that PCE can be a promising functional ingredient in bread formulations, contributing to both nutritional value and technological performance. Full article

(This article belongs to the Special Issue Encapsulation-Based Technologies for Bioactive Compounds in Foods)

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18 pages, 2281 KiB

Open AccessReview

Solid State Fermentation—A Promising Approach to Produce Meat Analogues

by Agata Milcarz and Joanna Harasym

Foods 2025, 14(10), 1820; https://doi.org/10.3390/foods14101820 - 20 May 2025

Viewed by 325

Abstract

The increasing demand for sustainable dietary options has intensified the development of plant-based meat analogues. Despite growing market availability, these products often fail to replicate conventional meat’s sensory and nutritional properties. Solid-state fermentation (SSF) has emerged as a promising biotechnological approach to enhance [...] Read more.

The increasing demand for sustainable dietary options has intensified the development of plant-based meat analogues. Despite growing market availability, these products often fail to replicate conventional meat’s sensory and nutritional properties. Solid-state fermentation (SSF) has emerged as a promising biotechnological approach to enhance the quality of plant-derived protein ingredients. This review summarizes recent findings on the use of SSF in meat analogue production, focusing on microbial strains, substrate selection, and fermentation conditions. The reviewed studies indicate that SSF improves protein digestibility, enhances essential amino acid profiles, reduces anti-nutritional factors, and generates desirable flavour compounds. Furthermore, SSF offers advantages over submerged fermentation in energy and water efficiency, supporting its application in sustainable food processing. The findings highlight SSF’s potential to address key limitations of current meat alternatives and its relevance for developing nutritionally adequate and sensory-appealing products. Integration of SSF into plant-based protein processing may play a critical role in advancing environmentally friendly protein systems. Full article

(This article belongs to the Section Food Biotechnology)

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15 pages, 281 KiB

Open AccessReview

Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies

by José M. Martín-Miguélez, Irene Martín, Belén Peromingo, Josué Delgado and Juan J. Córdoba

Foods 2025, 14(10), 1819; https://doi.org/10.3390/foods14101819 - 20 May 2025

Viewed by 264

Abstract

Recent advances in the production of meat and dairy analogues and plant-based products have introduced new food safety challenges, as these foods are susceptible to contamination by both pathogens and spoilage microorganisms originating from raw materials and processing environments. In addition, plant-based analogues [...] Read more.

Recent advances in the production of meat and dairy analogues and plant-based products have introduced new food safety challenges, as these foods are susceptible to contamination by both pathogens and spoilage microorganisms originating from raw materials and processing environments. In addition, plant-based analogues often exhibit physicochemical properties such as high water activity, near-neutral pH, and elevated protein and moisture content that favour the survival and growth of microorganisms, as evidenced by the detection of Salmonella sp., Listeria monocytogenes, and Enterobacteriaceae in commercial products. While extrusion and thermal processing effectively reduce microbial loads, these treatments may not inactivate all spores, including spore-forming bacteria like Bacillus cereus and Clostridium spp. Critical findings seem to highlight that some protein isolates are particularly prone to higher microbial contamination, and that outbreaks linked to pathogens such as Salmonella, L. monocytogenes, and E. coli have already occurred in plant-based analogues in Europe and North America. Here we discuss the microbiology and sources of microbial contamination of these products. In addition, we further discuss the integration of non-thermal technologies and biocontrol methods, such as protective cultures, bacteriocins, and bacteriophages, as promising approaches to enhance food safety while addressing clean-label demands. Full article

(This article belongs to the Special Issue Quality Changes and Improvement Technologies of Animal-Derived Foods During Storage and Processing)

19 pages, 2193 KiB

Open AccessArticle

Effects of Pomelo Peel-Derived Dietary Fibers on Simulated Intestinal Digestion and Fermentation of Fish Balls In Vitro

by Mingjing Zheng, Yiman Wei, Jinling Hong, Zhipeng Li, Yanbing Zhu, Tao Hong, Zedong Jiang and Hui Ni

Foods 2025, 14(10), 1818; https://doi.org/10.3390/foods14101818 - 20 May 2025

Viewed by 173

Abstract

The effects of pomelo peel-derived dietary fibers (total dietary fiber, cellulose, and microcrystalline cellulose) on in vitro simulated gastrointestinal digestion and fermentation characteristics of silver carp fish balls were systematically investigated. Our findings revealed that pomelo peel dietary fibers significantly enhanced protein digestibility [...] Read more.

The effects of pomelo peel-derived dietary fibers (total dietary fiber, cellulose, and microcrystalline cellulose) on in vitro simulated gastrointestinal digestion and fermentation characteristics of silver carp fish balls were systematically investigated. Our findings revealed that pomelo peel dietary fibers significantly enhanced protein digestibility (highest increased by 18.58%), free amino acid content (most elevated by 13.27%), and slow digestion starch content (highest increased by 64.97%) in fish balls, suggesting an improved nutritional quality of fish balls. Moreover, pomelo peel-derived dietary fibers increased the content of short-chain fatty acids in the digestive fish balls at the late stage of fermentation (48 h) and caused changes in gut microbiota with reducing the ratio of Firmicutes to Bacteroidetes (F/B), the abundance of Escherichia-Shigella and Streptococcus, and increasing the levels of probiotics Bacteroides and Phascolarctobacterium. These suggested that pomelo peel-derived dietary fibers could promote the digestive characteristics of fish balls, effectively exerting prebiotic effects by regulating gut microbiota. The results could provide a scientific basis for the enhanced modification of intestinal digestion and fermentation of fish balls with dietary fibers. Full article

(This article belongs to the Special Issue Analysis of the Chemical Composition and Biological Function of Carbohydrates in Food)

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15 pages, 2418 KiB

Open AccessArticle

Impact of Freezing and Freeze Drying on Lactobacillus rhamnosus GG Survival: Mechanisms of Cell Damage and the Role of Pre-Freezing Conditions and Cryoprotectants

by Junyan Wang, Peng Wu, Sushil Dhital, Aibing Yu and Xiao Dong Chen

Foods 2025, 14(10), 1817; https://doi.org/10.3390/foods14101817 - 20 May 2025

Viewed by 219

Abstract

Lactobacillus rhamnosus GG (LGG) is a common lactic acid bacteria used in the food industry with proven health benefits. Maintaining a high viability of probiotics during freeze drying and storage is crucial for their efficacy. The involvement of protectants and the optimization of [...] Read more.

Lactobacillus rhamnosus GG (LGG) is a common lactic acid bacteria used in the food industry with proven health benefits. Maintaining a high viability of probiotics during freeze drying and storage is crucial for their efficacy. The involvement of protectants and the optimization of operating conditions are promising techniques utilized to help bacteria microorganisms overcome environmental challenges. Although numerous studies have investigated the effectiveness of various protective agents in mitigating environmental stresses on bacterial cells and improving their survival during freeze drying, there is limited understanding of how freezing parameters impact the process by influencing ice crystal formation and bacterial cell microstructure. Therefore, this study systematically evaluates the effects of freeze-thawing and freeze-drying processes on the survival and metabolic activity of LGG. The results reveal that cell damage during freezing and freeze drying is a complex process influenced by a variety of physicochemical factors, including freezing conditions, sublimation and thawing processes, as well as the choice of cryoprotectants and reconstitution medium. Notably, freezing with water in liquid nitrogen at −196 °C resulted in the highest bacterial survival rate (90.94%) under short freezing durations, demonstrating the importance of freezing conditions. Freeze drying further reduced viability, with survival rates dropping to as low as 2% under suboptimal conditions. Interestingly, phosphate-buffered saline as a resuspension medium significantly increased the loss of viable LGG during both freezing and freeze drying. The addition of trehalose and skim milk as cryoprotectants enhanced survival to 15.17% post-freeze drying, emphasizing the role of protective agents in improving viability. This study provides novel insights into the critical role of freezing parameters and operational conditions in preserving probiotic viability, offering valuable guidelines for optimizing the freeze-drying process to maintain the functionality of probiotics. Full article

(This article belongs to the Section Food Microbiology)

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15 pages, 4213 KiB

Open AccessArticle

Therapeutic Mechanism of Kynurenine, a Metabolite of Probiotics, on Atopic Dermatitis in Mice

by Yixuan Li, Mingxin Li, Qingyu Ren, Chunqing Ai, Shugang Li, Huan Li, Shouhao Zhao, Donglin Sui and Xiaomeng Ren

Foods 2025, 14(10), 1816; https://doi.org/10.3390/foods14101816 - 20 May 2025

Viewed by 189

Abstract

Atopic Dermatitis (AD) is a common inflammatory skin disease characterized primarily by its chronic and recurrent nature. This has a significant impact on productivity and human longevity. Dysbiosis of gut flora has been demonstrated to be significantly associated with the progression of AD. [...] Read more.

Atopic Dermatitis (AD) is a common inflammatory skin disease characterized primarily by its chronic and recurrent nature. This has a significant impact on productivity and human longevity. Dysbiosis of gut flora has been demonstrated to be significantly associated with the progression of AD. In our previous research, it was shown that Lactobacillus rhamnosus RL5-H3-005 (RL) and Pediococcus acidilactici RP-H3-006 (RP) have the ability to reduce the risk of disease in AD mice through the gut–mammary axis. Based on our previous work, this study aims to further investigate the effects of kynurenine (KYN), a metabolite of RL and RP, on AD mice induced by 2, 4-dinitrofluorobenzene (DNFB). In this study, we found that supplementing KYN in AD mice effectively alleviates the pathological symptoms of atopic dermatitis and further improves the levels of SCFAs in their intestines. Further research indicates that KYN’s therapeutic effects on AD are primarily manifested in the reduction of secretory immunoglobulin A (sIgA), immunoglobulin E (IgE), interleukin-4 (IL-4), IL-5, IL-13, and thymic stromal lymphopoietin (TSLP) levels in mice, while also repairing the intestinal barrier function of AD mice. Overall, the metabolites KYN of probiotics RL and RP can regulate the levels of SCFAs of mice, potentially improving the symptoms of AD mice through the gut–skin axis. Full article

(This article belongs to the Special Issue Probiotics and Prebiotics in Intestinal Health and Disease: From Biology to the Clinic)

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13 pages, 1002 KiB

Open AccessArticle

Integrated Sensory, Nutritional, and Consumer Analysis of Sunflower Seed Butter: A Comparative Study of Commercial and Prototype Samples

by Kristel Vene, Evelyn Lumi, Maria Alas and Lachinkhanim Huseynli

Foods 2025, 14(10), 1815; https://doi.org/10.3390/foods14101815 - 20 May 2025

Viewed by 216

Abstract

Sunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications. Sunflower seed butter is a nutritious, allergen-free alternative to traditional nut butter. Nevertheless, comprehensive information on its sensory [...] Read more.

Sunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications. Sunflower seed butter is a nutritious, allergen-free alternative to traditional nut butter. Nevertheless, comprehensive information on its sensory properties and consumer acceptance is limited. This study aimed to evaluate the sensory characteristics, nutritional composition, and consumer preferences of sunflower seed butter, including commercial products and laboratory-developed prototypes. A total of 13 samples (11 commercial, 2 prototypes) were evaluated for protein, fat content (Kjeldahl, Soxhlet methods), and texture attributes, including hardness, stickiness, and spreadability. Descriptive sensory analysis was conducted by a trained panel (n = 10), and consumer acceptance was evaluated by 98 participants using a 9-point hedonic scale. The results indicated that consumer liking was primarily driven by flavor, particularly a roasted flavor profile with brown color and creamy texture. No significant correlations were found between consumer liking and protein or fat content. These findings underscore the dominant role of sensory attributes in shaping consumer perception and provide a basis for optimizing product formulation and marketing strategies in sunflower seed butter development. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)

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26 pages, 853 KiB

Open AccessArticle

Efficiency of Ozonated Water Treatment with a Microbubble System for Sanitization and Preservation of Postharvest Quality of Acerolas

by Carollayne Gonçalves-Magalhães, Lêda Rita D’Antonino Faroni, Paulo Roberto Cecon, Ernandes Rodrigues de Alencar, Marcus Vinícius de Assis Silva, Alessandra Aparecida Zinato Rodrigues, Handina da Graça Lurdes Langa Massango and Marcia Joaquim da Silva

Foods 2025, 14(10), 1814; https://doi.org/10.3390/foods14101814 - 20 May 2025

Viewed by 246

Abstract

This study aimed to investigate the effectiveness of ozonated water in the sanitation and postharvest quality of acerola fruits. The experiment comprised seven treatments: a control group with untreated fruits, three different durations of exposure to ozone microbubbles (20, 40, and 60 min), [...] Read more.

This study aimed to investigate the effectiveness of ozonated water in the sanitation and postharvest quality of acerola fruits. The experiment comprised seven treatments: a control group with untreated fruits, three different durations of exposure to ozone microbubbles (20, 40, and 60 min), and three different durations of exposure to ozone-free microbubbles (20, 40, and 60 min). Acerola fruits were stored in a refrigerated environment below 5 °C at 87% relative humidity. Microbiological and quality analyses were performed immediately after ozonation on day 0 and then on storage days 3, 6, and 9. The quality parameters assessed included the fresh mass loss percentage, firmness, soluble solid content, pH, total titratable acidity, vitamin C, color, total phenolic compounds, and total antioxidant activity. The use of ozonated water was found to effectively maintain the firmness of the acerolas, regardless of the exposure duration. Changes were observed on the surface of fruits treated with ozone microbubbles, especially when 60 min of exposure was adopted. Treating acerolas with ozone microbubbles for 20 min proved to be the best condition for inactivating bacteria and fungi and preserving the vitamin C, pH, total titratable acidity, total phenolic compounds, and total antioxidant activity of the fruits throughout storage. In conclusion, ozonated water is a promising technology for sanitizing and preserving the postharvest quality of acerola. Full article

(This article belongs to the Special Issue The Application of Thermal and Non-thermal Technologies in Food Processing and Preservation)

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19 pages, 1175 KiB

Open AccessArticle

Omnichannel and Product Quality Attributes in Food E-Retail: A Choice Experiment on Consumer Purchases of Australian Beef in China

by Yaochen Hou, Shoufeng Cao, Kim Bryceson, Phillip Currey and Asif Yaseen

Foods 2025, 14(10), 1813; https://doi.org/10.3390/foods14101813 - 20 May 2025

Viewed by 221

Abstract

With the rise of omnichannel (OC) retailing in food e-retail, understanding how OC retailing and product quality attributes influence consumer purchasing behaviour and value perceptions is crucial for developing e-retail strategies and enhancing consumer services. This study examined their impacts on Chinese consumers’ [...] Read more.

With the rise of omnichannel (OC) retailing in food e-retail, understanding how OC retailing and product quality attributes influence consumer purchasing behaviour and value perceptions is crucial for developing e-retail strategies and enhancing consumer services. This study examined their impacts on Chinese consumers’ purchases of Australian beef (brisket) through a discrete choice experiment in Beijing, Shanghai, Guangzhou and Shenzhen and analysed 872 valid responses using multinomial logit, random parameter logit, and latent class models. Our findings reveal that Chinese consumers prefer buying Australian brisket via OC apps and offline stores, paying approx. 44% and 134% more per 500 g, respectively, compared to self-operated e-commerce stores. Brand, manufacturer and origin traceability are key quality attributes, with additional paid for brisket manufactured and packaged in Australia (under Australian brands) and featuring the MLA “True Aussie Beef” label over QR codes. This study also identified four distinct consumer clusters: (i) premium shoppers, (ii) channel and traceability-oriented shoppers, (iii) omnichannel and price-oriented shoppers and (iv) tech-savvy and discerning shoppers, highlighting varying sensitivities to e-retail channels and product attributes. These findings offer strategic and actionable insights for Australian beef exporters and OC retailers seeking to optimise consumer engagement and value creation in China’s evolving e-retail landscape. Full article

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

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20 pages, 1392 KiB

Open AccessArticle

Influence of Jackfruit Wood Barrels and Chips During Aging on the Quality and Phenolic Compounds of Cachaça

by Wilton Amaral Santos, Gabriel Benedito Rozendo Bonfim, Jaqueline Santos Jesus, Raimunda Fernandes Souza Fonseca, Maria de Fátima Bomfim da Conceição, Luciane Santos Sousa, Sarah Adriana Rocha Soares, Benjamim Almeida Mendes, Jeancarlo Pereira Anjos, Bruno Martins Dala-Paula, Maria Beatriz A. Gloria and Maria Eugênia Oliveira Mamede

Foods 2025, 14(10), 1812; https://doi.org/10.3390/foods14101812 - 20 May 2025

Viewed by 322

Abstract

The traditional aging of cachaça has been performed with different types of wood barrels. Although it is efficient for incorporating phenolics, volatiles, and color into the drink, it is time-consuming for the industry. Alternative aging processes, such as the use of wood chips, [...] Read more.

The traditional aging of cachaça has been performed with different types of wood barrels. Although it is efficient for incorporating phenolics, volatiles, and color into the drink, it is time-consuming for the industry. Alternative aging processes, such as the use of wood chips, have been proposed, and they have the advantage of achieving aging in a shorter time and producing a quality and innovative drink. Therefore, the influence of jackfruit wood barrel and chips and micro-aeration was investigated during cachaça aging. For that, five treatments were used—stainless steel tank (control); stainless steel tank and micro-aeration (control); jackfruit wood barrel; stainless steel tank with jackfruit chips; and stainless steel tank with jackfruit chips and micro-aeration—during two aging times (40 and 79 days). Aging cachaça with jackfruit wood led to increased physicochemical, color, and total phenolic contents, whereas alcoholic degree, lightness, and copper contents decreased. No influence was observed on higher alcohols. Nineteen phenolic compounds were identified in the jackfruit wood aged cachaça by HPLC-DAD-FLD. Myricetin was predominant, a potential marker for jackfruit wood. Longer aging time decreased the alcoholic degree and total ester, but it increased dry extract, density, total and volatile acidity, and it improved the quality of cachaça. The use of chips accelerated aging, whereas micro-aeration led to decreased myricetin. PCA and HCA clustered the samples into three groups: the first was correlated with several flavonoids and coumarins; the second with myricetin, piceatannol, and trans-ferulic acid; and the last with ellagic acid. The use of jackfruit chips in the aging of cachaça has been shown to be a promising innovation. Full article

(This article belongs to the Section Food Engineering and Technology)

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17 pages, 3057 KiB

Open AccessArticle

Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment

by Yixiu Chen, Peng Wang, Wanying He, Honglei Tian, Jingzhang Geng, Runguang Zhang and Ping Zhan

Foods 2025, 14(10), 1811; https://doi.org/10.3390/foods14101811 - 20 May 2025

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Abstract

Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (−20 °C, −40 °C, and −80 [...] Read more.

Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (−20 °C, −40 °C, and −80 °C) on the flavor profiles of PJ, using fresh PJ as a control. The quantitative descriptive sensory analysis (QDA) results showed that grassy, woody, and fruity attributes of PJ were notably diminished following the freezing treatment. In total, 34 volatiles were identified by gas chromatography–mass spectrometry (GC-MS), of which 14 were perceived by GC–olfactometry (GC-O). Together with orthogonal partial least squares–discriminant analysis (OPLS-DA) and OAV tests, five volatiles were determined as key differential markers, and three (hexanol, (Z)-3-hexen-1-ol and β-myrcene) were selected for further odorant addition experiments. The results verified that (Z)-3-hexen-1-ol was the primary odorant for enhancing the grassy and fruity notes of PJ, while hexanol and β-myrcene were crucial for enhancing grassy and woody attributes, respectively. Full article

(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)

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14 pages, 647 KiB

Open AccessArticle

Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips

by Natcharee Jirukkakul and Areeya Phoolklang

Foods 2025, 14(10), 1810; https://doi.org/10.3390/foods14101810 - 20 May 2025

Viewed by 229

Abstract

In general, the acceptance of edible insects by consumers is low. Therefore, the aim of this research was to develop protein supplements from desiccated crickets. The objectives of this research were to study the effects of four different drying methods on the chemical [...] Read more.

In general, the acceptance of edible insects by consumers is low. Therefore, the aim of this research was to develop protein supplements from desiccated crickets. The objectives of this research were to study the effects of four different drying methods on the chemical properties of crickets and the effects of cricket powder fortification in vegetable chips on the chemical and physical qualities and consumer acceptance. Through an analysis of the chemical composition of cricket powder dried using hot air, vacuum, microwave, and freeze-drying methods, it was found that freeze-drying resulted in the highest protein content in the cricket powder, followed by vacuum drying, hot air drying, and microwave drying. However, the antioxidant activity, which was analyzed using DPPH, showed no significant differences across the four drying methods (p > 0.05). The sensory testing of chips by 30 consumers revealed that the chips with a 10:10 ratio of vegetable powder to cricket powder received the highest satisfaction results in all of the test attributes, ranging from “like” to “like very much”. When studying the chemical composition, hardness, and color of the chips, it was found that increasing the amount of cricket powder resulted in a decrease in lightness and yellowness, while redness and hardness increased. The antioxidant activity and phenolic content of the chips increased with the addition of cricket powder, while the flavonoid and potassium contents decreased as vegetable powder was replaced with cricket powder. In the formula most preferred by consumers, the antioxidant activity, phenolic content, flavonoid content, and potassium content were 60.90%, 6.25 ± 0.46 mg GAE/mg sample, 11.16 ± 0.1 mg QE/mg sample, and 0.66 ± 0.01%, respectively. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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21 pages, 2047 KiB

Open AccessArticle

Assessing the Impact of Microwaves and Other Disruptive Pretreatments on Lactiplantibacillus plantarum Growth and the Antioxidant Properties of Broccoli Stalks

by Simone Baldassa, Cristina Barrera, Marta Muñoz-Ibáñez and Lucía Seguí

Foods 2025, 14(10), 1809; https://doi.org/10.3390/foods14101809 - 20 May 2025

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Abstract

Food waste is a global challenge, with broccoli stalks (~58% of the head’s mass) often discarded despite being rich in fiber, fatty acids, organic acids, sugars, phenolic compounds, and glucosinolates. Pretreatments like microwaving are gaining interest for enhancing nutrient availability and microbial activity [...] Read more.

Food waste is a global challenge, with broccoli stalks (~58% of the head’s mass) often discarded despite being rich in fiber, fatty acids, organic acids, sugars, phenolic compounds, and glucosinolates. Pretreatments like microwaving are gaining interest for enhancing nutrient availability and microbial activity by modifying biomass structure and improving fermentation. This study explores microwave pretreatment (2, 4, 6, 9 W/g for 4–7 min) to enhance 24 h fermentation of pasteurized ground broccoli stalks using Lactiplantibacillus plantarum. Analyses included reducing sugars, total phenolics, microbial growth, Cryo-FESEM, and FTIR. Optimal microbial proliferation and preservation of key compounds were achieved at 4 W/g for 5 min. This condition was then compared to pasteurization, freezing/thawing, and autoclaving over a 96 h fermentation. pH, microbial population, and antioxidant properties were measured at 24 h intervals. Pasteurization, with or without microwaving, resulted in faster acidification and microbial growth. Microwaved samples retained the highest phenolic content, while autoclaved ones exhibited the highest flavonoid levels and antioxidant activity. Fermentation did not enhance antioxidant properties; phenolics and DPPH activity decreased after 24 h, while flavonoids and ABTS remained stable. Overall, pretreatments significantly influenced fermentation outcomes of broccoli stalks; microwaving post-pasteurization favored phenolic preservation and microbial proliferation, whereas autoclaving enhanced flavonoids and antioxidant potential. Full article

(This article belongs to the Special Issue Functional Ingredients from Food Waste and By-Products: Processing Technologies, Functional Characteristics and Value-Added Applications: 2nd Edition)

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32 pages, 1560 KiB

Open AccessReview

The Journey of Artificial Intelligence in Food Authentication: From Label Attribute to Fraud Detection

by Dana Alina Magdas, Ariana Raluca Hategan, Maria David and Camelia Berghian-Grosan

Foods 2025, 14(10), 1808; https://doi.org/10.3390/foods14101808 - 19 May 2025

Viewed by 285

Abstract

Artificial intelligence (AI) tends to be extensively used to develop reliable, fast, and inexpensive tools for authenticity control. Initially applied for food differentiation as an alternative to statistical methods, AI tools opened a new dimension in adulteration identification based on images. This comprehensive [...] Read more.

Artificial intelligence (AI) tends to be extensively used to develop reliable, fast, and inexpensive tools for authenticity control. Initially applied for food differentiation as an alternative to statistical methods, AI tools opened a new dimension in adulteration identification based on images. This comprehensive review aims to emphasize the main pillars for applying AI for food authentication: (i) food classification; (ii) detection of subtle adulteration through extraneous ingredient addition/substitution; and (iii) fast recognition tools development based on image processing. As opposed to statistical methods, AI proves to be a valuable tool for quality and authenticity assessment, especially for input data represented by digital images. This review highlights the successful application of AI on data obtained through laborious, highly sensitive analytical methods up to very easy-to-record data by non-experimented personnel (i.e., image acquisition). The enhanced capability of AI can substitute the need for expensive and time-consuming analysis to generate the same conclusion. Full article

(This article belongs to the Special Issue Techniques for Food Authentication: Trends and Emerging Approaches—Volume II)

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13 pages, 940 KiB

Open AccessArticle

Restored Intensities from Customized Crops of NMR Experiments (RICC-NMR) to Gain Better Insight on Chemometrics of Sicilian and Sardinian Extra Virgin Olive Oils

by Nicola Culeddu, Archimede Rotondo, Federico Nastasi, Giovanni Bartolomeo, Pierfrancesco Deiana, Mario Santona, Petros A. Tarantilis, Giuseppe Pellicane and Giovanna Loredana La Torre

Foods 2025, 14(10), 1807; https://doi.org/10.3390/foods14101807 - 19 May 2025

Viewed by 495

Abstract

The paper describes the application of mono-dimensional high-resolution nuclear magnetic resonance (NMR) spectroscopy to extra virgin olive oil (EVOO) samples to extract the chemical composition reasonably featured by specific genotype (cultivar) and detailed environmental conditions (terroir). To achieve this [...] Read more.

The paper describes the application of mono-dimensional high-resolution nuclear magnetic resonance (NMR) spectroscopy to extra virgin olive oil (EVOO) samples to extract the chemical composition reasonably featured by specific genotype (cultivar) and detailed environmental conditions (terroir). To achieve this goal, we designed a suitable spectroscopic protocol made up of four NMR experiments: (I) standard ¹H{¹³C}, (II) multiple pre-saturated ¹H{¹³C}, (III) ¹H selective excitation at 9.25 ppm, and (IV) ¹³C{¹H} acquisition. The three ¹H-NMR experiments (I–III) were merged into a single informative ¹H-NMR trace. This “Restored Intensities from Customized Crops” (RICC-NMR) allowed us to extract, in just one ¹H-NMR dataset, combined information about (a) main components, (b) less-represented components, and (c) minor but key-ruling secoiridoid species, respectively. Selected integrations of the RICC-NMR trace, together with selected integrations gathered from the ¹³C-NMR profile, led, for each sample, to the quantification of variables able to sort out distinct EVOOs. In this paper, this original methodology was applied to rationalize eighteen EVOOs from Sicily and nineteen from Sardinia, which were chemometrically compared and discussed. Full article

(This article belongs to the Special Issue Application of NMR Spectroscopy in Food Analysis)

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