Foods

13 pages, 1412 KiB

Open AccessArticle

A Novel Electromagnetic Response Measurement System for Continuous Monitoring of Meat Aging

by Dairoku Muramatsu and Yukino Sasaki

Foods 2025, 14(12), 2016; https://doi.org/10.3390/foods14122016 (registering DOI) - 6 Jun 2025

The aging of dry meat enhances its flavor and tenderness; however, continuous internal quality monitoring throughout the aging process is challenging. We developed and validated a novel electromagnetic response measurement system for meat aging that enables continuous bioimpedance monitoring under stable, optimal temperature/humidity [...] Read more.

The aging of dry meat enhances its flavor and tenderness; however, continuous internal quality monitoring throughout the aging process is challenging. We developed and validated a novel electromagnetic response measurement system for meat aging that enables continuous bioimpedance monitoring under stable, optimal temperature/humidity conditions. The system comprises a temperature-controlled dry aging fridge and a newly designed puncture-type semi-rigid coaxial probe, allowing for minimally invasive internal measurements over a broad frequency range. The probe achieved stable measurements across 10 kHz to 10 MHz, and its small diameter (1.25 mm) enabled almost non-destructive internal sensing. Beef and pork samples were monitored over 14 days via multi-channel bioimpedance measurements. After an initial stabilization period, bioimpedance steadily decreased throughout aging. This decline reflected progressive increases in tissue conductivity as cell membranes broke down and intracellular fluids leaked out. High-frequency measurements (e.g., around 10 MHz) were more sensitive to environmental disturbances. Periodic defrost cycles in the chamber caused temporary impedance dips at these frequencies, highlighting the influence of short-term temperature/humidity fluctuations. The system enables long-term continuous measurement without removing samples from the fridge, thus maintaining aging conditions during monitoring. Overall, the system enables the stable, long-term, and multi-channel electromagnetic monitoring of meat quality under optimal aging conditions—a capability not achieved in previous studies. This new method offers a minimally invasive, frequency-resolved approach for assessing meat quality evolution during aging. This advance demonstrates a new approach for tracking meat quality changes during dry aging. Full article

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

22 pages, 1604 KiB

Open AccessArticle

Preservation of Anthocyanins in Postharvest Grapes Through Carboxymethyl Chitosan Films Containing Citrus Essential Oil Emulsion via Enzymatic Regulation

by Xinye Wu, Haiying Wang, Yuan Zhou, Wei Xi, Yiqin Zhang, Shanshan Li, Jiaying Tang, Suqing Li, Qing Zhang, Yaowen Liu, Jingming Li, Mingrui Chen and Wen Qin

Foods 2025, 14(12), 2015; https://doi.org/10.3390/foods14122015 - 6 Jun 2025

Abstract

Carboxymethyl chitosan (CMCS) exhibits excellent film-forming capability but suffers from limited water resistance. To enhance hydrophobicity and antimicrobial properties, citrus essential oil was emulsified directly with citrus pectin and dispersed into the CMCS matrix. This study investigated the effects of varying emulsion concentrations [...] Read more.

Carboxymethyl chitosan (CMCS) exhibits excellent film-forming capability but suffers from limited water resistance. To enhance hydrophobicity and antimicrobial properties, citrus essential oil was emulsified directly with citrus pectin and dispersed into the CMCS matrix. This study investigated the effects of varying emulsion concentrations (0, 1, 3, 5, and 7 wt%) on film performance. FT-IR, XRD, and SEM analyses confirmed uniform emulsion distribution within the CMCS matrix with favorable compatibility. Increased emulsion loading improved water resistance, antioxidant activity, and antimicrobial efficacy of the CMCS-based films, with the 3% emulsion concentration achieving optimal mechanical strength (TS: 4.09 MPa, EAB: 144.47%) and water vapor permeability (1.30 × 10⁻¹⁰ g·m·(Pa·s·m²)⁻¹). Applied to grape preservation, the films significantly delayed quality deterioration of grapes. Furthermore, by modulating the activity of enzymes involved in anthocyanin metabolism, the films could effectively extend the shelf life of grapes by suppressing the oxidative degradation of anthocyanins. Full article

(This article belongs to the Special Issue Biobased and Biodegradable Packaging Materials: Preparation, Characterization and Application in the Food Industry)

15 pages, 1554 KiB

Open AccessArticle

AOPxSVM: A Support Vector Machine for Identifying Antioxidant Peptides Using a Block Substitution Matrix and Amino Acid Composition, Transformation, and Distribution Embeddings

by Rujun Li, Haotian Wang, Qiunan Yu, Jing Cai, Liangzhen Jiang, Ximei Luo, Quan Zou and Zhibin Lv

Foods 2025, 14(12), 2014; https://doi.org/10.3390/foods14122014 - 6 Jun 2025

Abstract

Antioxidant peptides (AOPs) have the natural properties of food preservatives; they are capable of improving the oxidation stability of food while also providing additional benefits such as disease prevention. Traditional experimental methods for identifying antioxidant peptides are time consuming and costly, so effective [...] Read more.

Antioxidant peptides (AOPs) have the natural properties of food preservatives; they are capable of improving the oxidation stability of food while also providing additional benefits such as disease prevention. Traditional experimental methods for identifying antioxidant peptides are time consuming and costly, so effective machine learning models are increasingly being valued by researchers. In this study, we integrated amino acid composition, transformation, and distribution (CTD) and block substitution matrix 62 (BLOSUM62) to develop an SVM-based AOP prediction model called AOPxSVM. This strategy significantly improves the prediction accuracy of the model by comparing 15 feature combinations and feature selection strategies, with their effectiveness being visually verified using UMAP. AOPxSVM achieves high accuracy values of 0.9092 and 0.9330, as well as Matthew’s correlation coefficients (MCCs) of 0.8253 and 0.8670, on two independent test sets, both surpassing the state-of-the-art methods based on the same test sets, thus demonstrating AOPs’ excellent identification capability. We believe that AOPxSVM can serve as a powerful tool for identifying AOPs. Full article

(This article belongs to the Special Issue Bioactive Peptides from Food-Derived: Preparation, Development and Functional Utilizations)

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15 pages, 1084 KiB

Open AccessArticle

Organic vs. Conventional Chestnuts (Castanea sativa Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile

by Maria Teresa Frangipane, Lara Costantini, Stefania Garzoli, Nicolò Merendino, Riccardo Massantini and Piermaria Corona

Foods 2025, 14(12), 2013; https://doi.org/10.3390/foods14122013 - 6 Jun 2025

Abstract

The consumption of organic foods is on the rise, as health-conscious consumers increasingly perceive them as superior both in nutritional value and for overall well-being. However, data on the nutritional and sensory properties of organic chestnuts remain scarce. This research aimed to evaluate [...] Read more.

The consumption of organic foods is on the rise, as health-conscious consumers increasingly perceive them as superior both in nutritional value and for overall well-being. However, data on the nutritional and sensory properties of organic chestnuts remain scarce. This research aimed to evaluate and compare the nutritional and sensory characteristics of organic and conventional chestnuts. Results indicate that organic chestnuts exhibit a distinct sensory profile and achieve significantly higher overall scores in sensory analysis compared to conventional chestnuts. Specifically, organic chestnuts displayed stronger aromas of chestnut (9 vs. 8), hazelnut (5.87 vs. 5), almond (5 vs. 4), butter (3.96 vs. 3), and floral notes (5.95 vs. 4.96). Notably, organic chestnuts were strongly characterized by a caramel aroma, which was completely absent in conventional chestnuts (1.95 vs. 0), and probably due to the exclusive presence of decanal and 1-pentanol observed among the volatile compounds. Furthermore, organic chestnuts demonstrated a higher nutritional value, particularly in terms of antioxidant content. The total phenolic content (TPC) was significantly greater in organic chestnuts (6.54 mg GAE/g) compared to conventional samples (5.18 mg GAE/g). The relationships between attributes and consumers’ perceived liking revealed a strong association between liking and the attributes of caramel, floral, hazelnut, almond, and chestnut. These attributes are specific to organic chestnuts. As a result, both consumers and the trained panel prefer organic chestnut samples over conventional ones. Promoting the consumption of organic chestnuts by enhancing knowledge and awareness of their characteristics can encourage their use, contributing to key health and environmental sustainability goals. Full article

(This article belongs to the Section Food Nutrition)

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19 pages, 3638 KiB

Open AccessArticle

Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes

by Maria Laura Matrella, Bruna Amenta, Francesco Canino, Angela Maffia, Tiziana Cocco, Mariateresa Russo and Adele Muscolo

Foods 2025, 14(12), 2012; https://doi.org/10.3390/foods14122012 - 6 Jun 2025

Abstract

This study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative stress. Lyophilized beer samples were applied to human fibroblast cells at concentrations of 0.31 and 0.62 µg/µL [...] Read more.

This study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative stress. Lyophilized beer samples were applied to human fibroblast cells at concentrations of 0.31 and 0.62 µg/µL for 24 and 48 h. Cell viability, reactive oxygen species (ROS) levels, and antioxidant gene expression were evaluated. Beers enriched with bergamot (Heraclea) and olive extract (Elais) significantly reduced ROS levels compared to base beers (Blanche and Weiss), particularly at lower concentrations and shorter exposure times. However, prolonged treatment showed variable effects, suggesting possible concentration- and time-dependent pro-oxidant behavior. Gene expression analysis revealed the upregulation of the antioxidant enzyme SOD2 in all samples except Elais under oxidative stress, indicating differential cellular responses. These findings suggest that functional beers enriched with plant extracts may offer antioxidant benefits and support cellular defense mechanisms, representing a promising direction in wellness-oriented brewing. Full article

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

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20 pages, 9287 KiB

Open AccessArticle

Inhibitory Mechanisms of Vine Tea Extract and Dihydromyricetin Against Escherichia coli: A Multidimensional Analysis from Cell Membrane to Protein Synthesis

by Wei Ma, Haiyun Liang, Keke He, Ting Li, Qiaoni Hui, Yao Zhang, Yuxuan Dong, Yan Jia and Liya Song

Foods 2025, 14(12), 2011; https://doi.org/10.3390/foods14122011 - 6 Jun 2025

Abstract

Microbial contamination is the leading cause of foodborne diseases and spoilage in food and personal care products. Previous studies by our group have demonstrated that vine tea extract (VTE) and dihydromyricetin (DMY) inhibit the growth of Escherichia coli. In this study, we [...] Read more.

Microbial contamination is the leading cause of foodborne diseases and spoilage in food and personal care products. Previous studies by our group have demonstrated that vine tea extract (VTE) and dihydromyricetin (DMY) inhibit the growth of Escherichia coli. In this study, we further explored the inhibitory mechanisms of VTE and DMY against E. coli through a label-free proteomics approach. The proteomic analysis detected 130 and 81 differentially expressed proteins (DEPs) in E.coli following VTE and DMY treatment, respectively. The analysis indicated that VTE and DMY inhibit bacterial growth through multiple-target mechanisms. Specifically, they inhibit E. coli growth by disrupting the cationic antimicrobial peptide resistance pathway, amino acid biosynthesis and metabolism, and nucleotide metabolism. Additionally, VTE disrupts various secondary metabolic pathways, while DMY interferes with E. coli ribosome assembly and function, and disrupts cell membrane lipid homeostasis by interfering with fatty acid metabolism. RT-qPCR validation confirmed transcriptional alterations in genes encoding key target proteins. Molecular docking results indicated that DMY may affect bacterial protein synthesis, cationic antimicrobial peptide resistance, and transcriptional regulation by binding to target proteins such as RplB, RplV, LpxA, and YafC. In conclusion, this study systematically deciphered the multi-target inhibitory mechanisms of VTE and DMY against E. coli, providing a theoretical basis for developing plant-derived antimicrobial agents. Full article

(This article belongs to the Section Food Microbiology)

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18 pages, 1919 KiB

Open AccessArticle

Impact of Barley Malt with Different Row-Types on the Volatile Compounds in Beer

by Jinglong Zhang, Ziqiang Chen, Yongxin Zhang, Zhenbao Shi, Jian Lu and Dianhui Wu

Foods 2025, 14(12), 2010; https://doi.org/10.3390/foods14122010 - 6 Jun 2025

Abstract

As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them. The results showed [...] Read more.

As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them. The results showed that the wort produced from six-row malt contained more fermentable sugars (FSs) (26.3%) compared to two-row malt, and their free amino acid (FAA) profiles were apparently different. These differences were translated into variations in the VCs of beer. Six-row malt beer contained a higher content of total VCs (6354.80 μg/L), and most of the content of individual VC (66.7%) was significantly higher than two-row malt beer. In contrast, two-row malt beer showed a higher content of 1-propanol, ethyl caprate, and octanoic acid isoamyl. Eight key volatiles contributed to the differences in beer flavor, and these differences (62.5%) were related to the major amino acids (alanine, arginine, phenylalanine, tyrosine, and threonine). This study clarified how barley with different row-types affected beer VCs and offered guidance for selecting raw materials in beer production. Full article

(This article belongs to the Special Issue Winemaking: Innovative Technology and Sensory Analysis)

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21 pages, 329 KiB

Open AccessReview

Technological Development in Wholegrain Food Processing

by Francesca Nocente and Laura Gazza

Foods 2025, 14(12), 2009; https://doi.org/10.3390/foods14122009 - 6 Jun 2025

Abstract

This review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products. The review explores the technologies based on physical, i.e., micronization, steam explosion, high hydrostatic [...] Read more.

This review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products. The review explores the technologies based on physical, i.e., micronization, steam explosion, high hydrostatic pressure, extrusion cooking, ohmic heating, and 3D printing, and biotechnological methods, such as fermentation and enzymatic treatments in the pre-milling, milling, and transformation steps of wholegrain products. The literature from the past decade for this review article was collected from electronic databases such as ScienceDirect, PubMed, Google Scholar, and Web of Science. Full article

(This article belongs to the Special Issue Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology)

18 pages, 31689 KiB

Open AccessArticle

Integrating Strategy of Network Pharmacology, Molecular Dynamics Simulation, and Experimental Verification to Investigate the Potential Mechanism of Gastrodia elata Against Alcoholic Liver Injury

by Peiyuan Sun, Ruohan Zhang, Xuanyou Li, Dengwang Yang, Shunfeng Ji, Lei Peng, Jun Sheng and Jing Wang

Foods 2025, 14(12), 2008; https://doi.org/10.3390/foods14122008 - 6 Jun 2025

Abstract

As one of the medicinal and edible resources, Gastrodia elata (GE) is considered to hold potential in alleviating alcoholic liver injury, yet its mechanism needs further elucidation. To explore the molecular mechanisms of GE against alcoholic liver injury, network pharmacology, molecular docking, molecular [...] Read more.

As one of the medicinal and edible resources, Gastrodia elata (GE) is considered to hold potential in alleviating alcoholic liver injury, yet its mechanism needs further elucidation. To explore the molecular mechanisms of GE against alcoholic liver injury, network pharmacology, molecular docking, molecular dynamics simulations, and cell experiments were employed. Thirty-two active components of GE may exert efficacy against alcohol-induced liver injury via regulating 207 targets. Among them, the main functional components might be 4-hydroxybenzyl methyl ether, 4-ethoxytolyl-4′-hydroxybenzyl ether, pseudolaric acid B, palmitic acid, and myricetin. Analyses of Gene Ontology (GO) enrichment and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment showed that a total of 322 GO items and 154 KEGG pathways are related to the effects of GE against alcoholic liver injury. The results of molecular docking show that the main active components of GE might interact with the key target proteins of GAPDH, PPARG, EGFR, STAT3, and AKT1. Molecular dynamics simulation further determined that pseudolaric acid B, as the core component, stably binds to these key target proteins. Cell experiments demonstrate that pseudolaric acid B exhibits a protective effect on ethanol-induced HepG2 cell injury by down-regulating the protein expression levels of GAPDH, STAT3, PPARG, and EGFR. Furthermore, the agent also suppresses IL-6 and inhibits the abnormal absorption of total cholesterol in HepG2 cells. Our findings suggest the efficacy and mechanism of GE in combating alcoholic liver injury and lay the groundwork for the precise development and utilization of GE. Full article

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

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16 pages, 2146 KiB

Open AccessArticle

Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from Sixteen Oat Cultivars in China

by Feiyue Ma, Taotao Dai, Laichun Guo, Chunlong Wang, Changhong Li, Chunhua Li, Jun Chen and Changzhong Ren

Foods 2025, 14(12), 2007; https://doi.org/10.3390/foods14122007 - 6 Jun 2025

Abstract

The global oat harvest area occupied by China has been increasing annually. In this study, the fatty acid and triacylglycerol compositions, lipid concomitants, and antioxidant capacities of 16 oat oil cultivars in China were compared. All oat oils were found to be rich [...] Read more.

The global oat harvest area occupied by China has been increasing annually. In this study, the fatty acid and triacylglycerol compositions, lipid concomitants, and antioxidant capacities of 16 oat oil cultivars in China were compared. All oat oils were found to be rich in unsaturated fatty acids (UFA), particularly oleic acid and linoleic acid. The main triacylglycerols in oat oil were first reported, including 1-palmitoyl-2-linoleoyl-3-oleyl-glycerol (PLO, 16.50–18.69%), 1,3-dioleoyl-2-linoleoyl-glycerol (OLO, 14.97–18.44%), and 1-palmitoyl-2,3-dioleoyl-glycerol (POO, 11.00–13.45%). Significant variations were observed among the cultivars in lipid concomitants, including tocochromanols (0–124.83 mg/kg), phytosterols (3380.94–5735.96 mg/kg), squalene (17.39–59.33 mg/kg), and polyphenols (255.47–513.99 mg GAE/kg). The antioxidant capacities of the different cultivars varied for DPPH (154.34–189.80 μmol VE/kg), ABTS (124.40–343.97 μmol VE/kg), and FRAP (834.32–2746.09 μmol VE/kg). Pearson correlation analysis showed a positive correlation between antioxidant capacity and the contents of polyphenols, squalene, and campesterol. Hierarchical cluster analysis classified the oat oils into distinct groups based on their phytosterol, polyphenol, monounsaturated fatty acids (MUFA), triacylglycerol, squalene, polyunsaturated fatty acid (PUFA), and tocochromanol contents. This study confirms that oat oil has potential as a functional oil and dietary supplement, and sheds light on the relationship between its nutritional quality and functionality, which may aid in the screening of beneficial oat oil cultivars. Full article

(This article belongs to the Section Grain)

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24 pages, 4684 KiB

Open AccessArticle

Distribution and Health Risk Assessment of Triclosan and Other Typical Endocrine Disruptors in Honey

by Jianing Wang, Meiqi Gao, Hongmei Li, Xinyan Hou, Aijun Gong and Yanqiu Cao

Foods 2025, 14(12), 2006; https://doi.org/10.3390/foods14122006 - 6 Jun 2025

Abstract

Endocrine disruptors (EDCs) in food pose a significant threat to health. This study developed a method for detecting seven EDCs (triclosan (TCS), triclocarban (TCC), methyltriclosan (MTCS), methylparaben (MeP), propylparaben (PrP), bisphenol F (BPF), and 4-hydroxybenzophenone-3-ethylcarboxylate (4HBP)) in honey. The method combines ultrasonic-assisted dispersive [...] Read more.

Endocrine disruptors (EDCs) in food pose a significant threat to health. This study developed a method for detecting seven EDCs (triclosan (TCS), triclocarban (TCC), methyltriclosan (MTCS), methylparaben (MeP), propylparaben (PrP), bisphenol F (BPF), and 4-hydroxybenzophenone-3-ethylcarboxylate (4HBP)) in honey. The method combines ultrasonic-assisted dispersive liquid–liquid microextraction with high-performance liquid chromatography. It achieved a recovery rate of 89.70–102.2%, with an RSD value of 1.1–3.9%. Additionally, this study tested 47 honey samples from seven countries, revealing detection rates of TCS at 29.79%, TCC at 19.15%, BPF at 97.87%, 4HBP at 36.17%, MeP at 82.98%, and PrP at 80.85%. Among the 12 nectar sources, citrus flower nectar had the highest TCS detection rate, mother grass nectar had the highest TCC detection rate, and multi-flower nectar had the highest 4HBP detection rate. Moreover, imported honey samples showed higher levels of TCS, BPF, and MeP contamination compared to domestic samples. Honey stored in PET bottles contained the highest levels of EDCs. Finally, health risk assessments indicated that, while the risk for adults is lower, monitoring EDC contamination in food should be strengthened to ensure consumer safety. Full article

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

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21 pages, 2995 KiB

Open AccessReview

Food Allergenicity Evaluation Methods: Classification, Principle, and Applications

by Huiqiao Zhou, Xiao Chen and Xin Li

Foods 2025, 14(12), 2005; https://doi.org/10.3390/foods14122005 - 6 Jun 2025

Abstract

The incidence of food allergies is increasing annually, emerging as a significant global concern for food safety and public health. To prevent allergic reactions, patients are advised to avoid ingesting allergenic foods. However, completely avoiding contact with such foods in real life is [...] Read more.

The incidence of food allergies is increasing annually, emerging as a significant global concern for food safety and public health. To prevent allergic reactions, patients are advised to avoid ingesting allergenic foods. However, completely avoiding contact with such foods in real life is often challenging. Therefore, the development of reliable allergenicity evaluation methods is essential to assist food allergy patients in avoiding exposure to allergenic foods. These evaluation methods include mass spectrometry-based methods, bioinformatics predictions, simulated digestion, enzyme-linked immunosorbent assays, cell-based models, and animal models. Each method operates on distinct principles and is suited for specific evaluation contexts. This review systematically summarizes the pathogenesis of food allergies and details the principles and practical applications of common allergenicity evaluation methods. By highlighting recent studies in food allergenicity evaluation, we aim to deepen the understanding of allergenicity assessment and offer an overview with perspectives on its enhancement. Full article

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

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Foods, Volume 14, Issue 12 (June-2 2025) – 12 articles

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