Foods

15 pages, 2281 KB

Open AccessArticle

Transcriptome and Anthocyanin Profile Analysis Reveals That Exogenous Ethylene Regulates Anthocyanin Biosynthesis in Grape Berries

by Min Liu, Boyuan Fan, Le Li, Jinmei Hao, Ruteng Wei, Hua Luo, Fei Shi, Zhiyuan Ren and Jun Wang

Foods 2025, 14(14), 2551; https://doi.org/10.3390/foods14142551 - 21 Jul 2025

Viewed by 822

Abstract

Anthocyanins are important phenolic compounds in grape skins, affecting the color, oxidation resistance, and aging ability of red wine. In recent years, global warming has had a negative effect on anthocyanin biosynthesis in grape berries. Ethylene serves as a crucial phytohormone regulating the [...] Read more.

Anthocyanins are important phenolic compounds in grape skins, affecting the color, oxidation resistance, and aging ability of red wine. In recent years, global warming has had a negative effect on anthocyanin biosynthesis in grape berries. Ethylene serves as a crucial phytohormone regulating the development and ripening processes of fruit; however, the specific molecular mechanism and the regulatory network between ethylene signaling and the anthocyanin biosynthesis pathway remain incompletely understood. In this study, 400 mg/L ethephon (ETH) solution was sprayed onto the surface of grape berries at the lag phase (EL-34), and the changes in anthocyanin-related genes and metabolites were explored through transcriptomic and metabolomic analysis. The results showed that ETH treatment increased Brix and pH in mature berries. In total, 35 individual anthocyanins were detected, in which 21 individual anthocyanins were enhanced by ETH treatment. However, the anthocyanin profile was not affected by exogenous ethylene. Transcriptomics analysis showed that there were a total of 825 and 1399 differentially expressed genes (DEGs) 12 h and 24 h after treatment. Moreover, key structural genes in the anthocyanin synthesis pathway were strongly induced, including VvPAL, VvCHS, VvF3H, VvF3′5′H, VvDFR and VvUFGT. At the maturity stage (EL-38), the expression levels of these genes were still higher in EHT-treated berries than in the control. ETH treatment also influenced the expression of genes related to hormone biosynthesis and signal transduction. The ethylene biosynthesis gene (VvACO), ethylene receptor genes (VvETR2, VvERS1 and VvEIN4), ABA biosynthesis gene (VvNCED2), and ABA receptor gene (VvPYL4) were up-regulated by ETH treatment, while the auxin biosynthesis gene (VvTAA3) and seven genes of the auxin-responsive protein were inhibited by exogenous ethylene. Meanwhile, ETH treatment promoted the expression of the sugar transporter gene (VvEDL16) and two sucrose synthase genes (VvSUS2 and VvSUS6). In EHT-treated berries, 19 MYB and 23 ERF genes were expressed differently compared with the control (p < 0.05). This study provides the theoretical foundation and technical support for the regulation of anthocyanin synthesis in non-climacteric fruit. Full article

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

► Show Figures

Figure 1

17 pages, 1009 KB

Open AccessArticle

Analysis of Five Biogenic Amines in Foods on the Chinese Market and Estimation of Acute Histamine Exposure from Fermented Foods in the Chinese Population

by Pei Cao, Mengmeng Gao, Dongmei Huang, Xiaomin Xu, Zhujun Liu, Qing Liu, Yang Lu, Feng Pan, Zhaoxin Li, Jinfang Sun, Lei Zhang and Pingping Zhou

Foods 2025, 14(14), 2550; https://doi.org/10.3390/foods14142550 - 21 Jul 2025

Cited by 1 | Viewed by 752

Abstract

Biogenic amines (BAs) are frequently detected in seafood products, wines, and fermented foods, and they pose potential risks to human health. The current study analyzed the concentrations of five common BAs in seafood, fermented food, and complementary food for infants and children (fish [...] Read more.

Biogenic amines (BAs) are frequently detected in seafood products, wines, and fermented foods, and they pose potential risks to human health. The current study analyzed the concentrations of five common BAs in seafood, fermented food, and complementary food for infants and children (fish sausage, canned complementary food for infants containing fish and shrimp ingredients, and fish floss) in China and estimated the acute health risks of histamine (HIS) from fermented foods in Chinese consumers. Among all the samples analyzed, HIS exhibited the highest detection rate (51.9%), followed by PUT (50.1%), and the detection rate of TRY (12.5%) was the lowest. The total average concentration of the five BAs across major food categories revealed that fermented bean curd had the highest total concentration of BAs (816.8 mg/kg), followed by shrimp (383.2 mg/kg) and cheese (328.0 mg/kg). In contrast, samples of complementary food for infants and children contained the lowest concentrations of BAs; the total average concentration of the five BAs was 12.0 mg/kg. The point assessment results showed that acute dietary exposure to HIS was highest from cheese (76.2 mg/d), followed by fermented bean products (74.5 mg/d). Furthermore, the probability assessment indicated that the probability of acute health risks from exposure to HIS was 0.44% for fermented bean product consumers and 0.014% for cheese consumers, respectively. Thus, for the general consumer, the probability of acute health risks caused by HIS in seafood and fermented foods is low. However, individuals with high consumption of cheese and fermented bean products may need to be concerned. Full article

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

► Show Figures

Figure 1

29 pages, 1814 KB

Open AccessArticle

Comparative Evaluation of Nutritional Quality and In Vitro Protein Digestibility in Selected Vegetable Soybean Genotypes at R6 and R8 Maturity

by Kanneboina Soujanya, T. Supraja, Aparna Kuna, Ramakrishnan M. Nair, S. Triveni and Kalenahalli Yogendra

Foods 2025, 14(14), 2549; https://doi.org/10.3390/foods14142549 - 21 Jul 2025

Cited by 1 | Viewed by 933

Abstract

The nutritional and quality characteristics of improved vegetable soybean genotypes were evaluated and compared with those of a grain-type soybean at the R6 (green maturity) and R8 (physiological maturity) stages. Significant variation (p < 0.05) was observed among genotypes for all measured [...] Read more.

The nutritional and quality characteristics of improved vegetable soybean genotypes were evaluated and compared with those of a grain-type soybean at the R6 (green maturity) and R8 (physiological maturity) stages. Significant variation (p < 0.05) was observed among genotypes for all measured traits. The overall quality parameters increased from the R6 (green maturity) stage to the R8 (physiological maturity) stage. Among the R6-stage genotypes, AVSB2001 recorded the highest contents of protein (15.30 ± 0.57 g/100 g), ash (2.31 ± 0.06 g/100 g), fat (8.05 ± 0.17 g/100 g), and calcium (140.78 ± 0.97 mg/100 g). The genotype Karune exhibited significantly higher levels of total sugars, non-reducing sugars, iron, and magnesium than the other entries. At the R8 stage, Swarna Vasundhara showed the highest protein content (39.23%), while AGS 447 recorded the highest values for fat, total sugars, in vitro protein digestibility, iron, copper, magnesium, and manganese. Notably, in vitro protein digestibility was lower across all genotypes at the R8 stage compared to the R6 stage. These findings suggest that selected vegetable soybean genotypes possess substantial nutritional value and can contribute meaningfully to meeting the recommended dietary allowance (RDA) across different age and occupational groups, underscoring this research’s potential public health impact. Based on stage-specific quality profiles, R6-stage genotypes may be better suited for fresh vegetables, whereas R8-stage genotypes can be utilized similarly to grain-type soybean for processing into products such as dhal, oil, flour, and other value-added foods. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

20 pages, 2541 KB

Open AccessArticle

Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry

by Miguel A. Gallardo, M. Esther Martínez-Navarro, Irene García Panadero, José E. Pardo and Manuel Álvarez-Ortí

Foods 2025, 14(14), 2548; https://doi.org/10.3390/foods14142548 - 21 Jul 2025

Cited by 1 | Viewed by 1507

Abstract

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flour (dehydrated and freeze-dried) [...] Read more.

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flour (dehydrated and freeze-dried) obtained from by-products into cracker formulation. Crackers were prepared by replacing 10% and 20% of wheat flour with pumpkin flour, assessing the effects based on drying method. Physical parameters (expansion, color, and texture parameters) were measured, in the dough and in the baked products. Furthermore, β-carotene content was analyzed by HPLC-DAD, antioxidant capacity was measured with DPPH, ABTS, and ORAC, and total phenolic content was evaluated with the Folin–Ciocalteu method. Proximate composition and mineral content were also analyzed. Additionally, a preliminary sensory evaluation was conducted with 50 untrained consumer judges to assess acceptability of external appearance, texture, and taste. The inclusion of pumpkin flour significantly increased β-carotene content (up to 2.36 mg/100 g), total phenolics, and antioxidant activity of the baked crackers. Proximate analysis showed a marked improvement in fiber content and a slight reduction in energy value compared to wheat flour. Mineral analysis revealed that pumpkin flours exhibited significantly higher levels of K, Ca, Mg, and P, with improved but not always statistically significant retention in the final crackers. Freeze-dried flour retained more bioactive compounds and enhanced color. However, it also increased cracker hardness, particularly with dehydrated flour. Only the 10% freeze-dried formulation showed mechanical properties similar to those of the control. Sensory analysis indicated that all formulations were positively accepted, with the 10% freeze-dried sample showing the best balance in consumer preference across all evaluated attributes. Frozen pumpkin by-products can be effectively valorized through their incorporation into bakery products such as crackers, enhancing their nutritional and functional profile. Freeze-drying better preserves antioxidants and β-carotene, while a 10% substitution offers a balance between nutritional enrichment and technological performance and sensory acceptability. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

18 pages, 1166 KB

Open AccessArticle

Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion

by Milica Stožinić, Đurđica Ačkar, Branislav Šojić, Tea Sedlar, Ljiljana Popović, Biljana Pajin, Ivana Flanjak, Maja Bulatović, Jovana Petrović, Ivana Nikolić and Ivana Lončarević

Foods 2025, 14(14), 2547; https://doi.org/10.3390/foods14142547 - 21 Jul 2025

Cited by 1 | Viewed by 845

Abstract

Consumer requirements for confectionery products have changed significantly over the past decade. These changes are evident in the growing demand for products that are high in protein but lower in energy content and, as a result, the market for these types of products [...] Read more.

Consumer requirements for confectionery products have changed significantly over the past decade. These changes are evident in the growing demand for products that are high in protein but lower in energy content and, as a result, the market for these types of products is expanding. This study compared the chemical composition and functional properties of pork meat protein (MP) and blood plasma protein (BP) and evaluated their incorporation into cocoa cream formulations. Functional properties, such as water-holding capacity (WHC) and oil-holding capacity (OHC), were determined. Essential amino acid profiles were determined using HPLC analysis, and protein digestibility was evaluated both in the native form and after incorporation into the cocoa cream matrix via in vitro enzymatic digestion assays. Additionally, antioxidant activity of the enriched cocoa creams was assessed using the established ABTS assay. Results showed that BP contained a higher proportion of essential amino acids (26.44% of total amino acids), meeting the FAO/WHO recommendations, and exhibited superior digestibility compared to MP. Both proteins demonstrated high WHC and OHC values. The antioxidant potential of BP-enriched cocoa cream further supported its functional benefits. These findings indicate that blood plasma protein is a promising ingredient for enhancing the nutritional and functional quality of cocoa cream products. Full article

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

► Show Figures

Figure 1

22 pages, 2408 KB

Open AccessArticle

Postharvest Quality of Parthenocarpic and Pollinated Cactus Pear [Opuntia ficus-indica L. (Mill)] Fruits

by Berenice Karina Flores-Hernández, Ma. de Lourdes Arévalo-Galarza, Manuel Livera-Muñoz, Cecilia Peña-Valdivia, Aída Martínez-Hernández, Guillermo Calderón-Zavala and Guadalupe Valdovinos-Ponce

Foods 2025, 14(14), 2546; https://doi.org/10.3390/foods14142546 - 21 Jul 2025

Viewed by 887

Abstract

Opuntia ficus-indica L. (Mill) belongs to the Cactaceae family. The plant produces edible and juicy fruits called cactus pear, recognized for their pleasant flavor and functional properties. However, the fruits have a short shelf life, hard seeds, and the presence of glochidia in [...] Read more.

Opuntia ficus-indica L. (Mill) belongs to the Cactaceae family. The plant produces edible and juicy fruits called cactus pear, recognized for their pleasant flavor and functional properties. However, the fruits have a short shelf life, hard seeds, and the presence of glochidia in the pericarpel. Recently, by inducing parthenocarpy, seedless fruits of cactus pear have been obtained. They have attractive colors, soft and small seminal residues, with a similar flavor to their original seeded counterparts. Nevertheless, their postharvest physiological behavior has not yet been documented. The aim of this study was to compare the biochemical, anatomical, and physiological characteristics of pollinated fruits, CP30 red and CP40 yellow varieties, with their parthenocarpic counterparts (CP30-P and CP40-P), obtained by the application of growth regulators in preanthesis. Fruits of each type were harvested at horticultural maturity, and analyses were carried out on both pulp and pericarpel (peel), using a completely randomized design. Results showed that red fruits CP30 and CP30-P showed higher concentrations of betacyanins in pulp (13.4 and 18.4 mg 100 g⁻¹ FW) and in pericarpel (25.9 and 24.1 mg 100 g⁻¹ FW), respectively; flavonoid content was significantly higher in partenocarpic fruits compared with the pollinated ones. Parthenocarpy mainly affected the shelf life, in pollinated fruits, CP30 was 14 days but 32 days in CP30-P; for CP40, it was 16 days, and 30 days in CP40-P. Also, the partenocarpic fruits were smaller but with a thicker pericarpel, and lower stomatal frequency. Overall, parthenocarpic fruits represent a viable alternative for commercial production due to their extended shelf life, lower weight loss, and soft but edible pericarpel. Full article

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

► Show Figures

Figure 1

18 pages, 1657 KB

Open AccessReview

Alkaline Amino Acids for Salt Reduction in Surimi: A Review

by Tong Shi, Guxia Wang, Yu Xie, Wengang Jin, Xin Wang, Mengzhe Li, Yuanxiu Liu and Li Yuan

Foods 2025, 14(14), 2545; https://doi.org/10.3390/foods14142545 - 21 Jul 2025

Viewed by 1173

Abstract

Surimi products are popular due to their high protein and low fat content. However, traditional processing methods rely on high concentrations of salt (2–3%) to maintain texture and stability, contributing to excessive sodium intake. As global health trends advance, developing green and low-salt [...] Read more.

Surimi products are popular due to their high protein and low fat content. However, traditional processing methods rely on high concentrations of salt (2–3%) to maintain texture and stability, contributing to excessive sodium intake. As global health trends advance, developing green and low-salt technologies while maintaining product quality has become a research focus. Alkaline amino acids regulate protein conformation and intermolecular interactions through charge shielding, hydrogen bond topology, metal chelation, and hydration to compensate for the defects of solubility, gelation, and emulsification stability in the low-salt system. This article systematically reviews the mechanisms and applications of alkaline amino acids in reducing salt and maintaining quality in surimi. Research indicates that alkaline amino acids regulate the conformational changes of myofibrillar proteins through electrostatic shielding, hydrogen bond topology construction, and metal chelation, significantly improving gel strength, water retention, and emulsion stability in low-salt systems, with the results comparable to those in high-salt systems. Future research should optimize addition strategies using computational simulations technologies and establish a quality and safety evaluation system to promote industrial application. This review provides a theoretical basis for the green processing and functional enhancement of surimi products, which could have significant academic and industrial value. Full article

(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)

► Show Figures

Figure 1

23 pages, 625 KB

Open AccessReview

Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution

by Baoyu Peng, Haiyang Huang, Jingjing Xu, Yuan Xin, Lang Hu, Lelei Wen, Li Li, Jinwen Chen, Yu Han and Changchun Li

Foods 2025, 14(14), 2544; https://doi.org/10.3390/foods14142544 - 21 Jul 2025

Viewed by 2439

Abstract

Rice wine, as a traditional fermented beverage, has its quality and flavor influenced by a combination of multiple factors. This review provides an overview of the key aspects of rice wine production, including raw material selection and processing, the regulation of quality by [...] Read more.

Rice wine, as a traditional fermented beverage, has its quality and flavor influenced by a combination of multiple factors. This review provides an overview of the key aspects of rice wine production, including raw material selection and processing, the regulation of quality by brewing techniques, the mechanisms of microbial community interaction during fermentation, and the types and formation mechanisms of major compounds in rice wine (including flavor compounds and non-volatile components). The study highlights that different raw materials and processing methods significantly impact the fundamental flavor profile of rice wine, while fermentation conditions and dynamic changes in microbial communities determine its flavor complexity and stability. Additionally, this review examines various factors affecting the quality and flavor of rice wine, such as fermentation environment, microbial metabolism, and control of harmful substances, and summarizes modern research and technological advancements, emphasizing the potential of digital and intelligent technologies in enhancing the quality and safety of rice wine. Finally, future research directions are proposed to promote modernization and quality improvement of the rice wine industry. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

► Show Figures

Figure 1

25 pages, 4661 KB

Open AccessArticle

Detection of Organophosphorus, Pyrethroid, and Carbamate Pesticides in Tomato Peels: A Spectroscopic Study

by Acela López-Benítez, Alfredo Guevara-Lara, Diana Palma-Ramírez, Karen A. Neri-Espinoza, Rebeca Silva-Rodrigo and José A. Andraca-Adame

Foods 2025, 14(14), 2543; https://doi.org/10.3390/foods14142543 - 21 Jul 2025

Viewed by 1244

Abstract

Tomatoes are among the most widely consumed and economically significant fruits in the world. However, the extensive use of pesticides in their cultivation has led to the contamination of the peels, posing potential health risks to consumers. As one of the top global [...] Read more.

Tomatoes are among the most widely consumed and economically significant fruits in the world. However, the extensive use of pesticides in their cultivation has led to the contamination of the peels, posing potential health risks to consumers. As one of the top global producers, consumers, and exporters of tomatoes, Mexico requires rapid, non-destructive, and real-time methods for pesticide monitoring. In this study, a detailed characterization of six pesticides using Raman and Fourier Transform Infrared (FT-IR) spectroscopies was carried out to identify their characteristic vibrational modes. The pesticides examined included different chemical classes commonly used in tomato cultivation: organophosphorus (dichlorvos and methamidophos), pyrethroids (lambda-cyhalothrin and cypermethrin), and carbamates (methomyl and benomyl). Tomato peel samples were examined both before and after pesticide application. Prior to treatment, the peel exhibited a well-organized polygonal structure and showed the presence of carotenoid compounds. After pesticide application, no visible structural damage was observed; however, distinct vibrational bands enabled the detection of each pesticide. Organophosphorus pesticides could be identified through vibrational bands associated with P-O and C-S bonds. Pyrethroid detection was facilitated by benzene ring breathing modes and C=C stretching vibrations, while carbamates were identified through C-N stretching contributions. Phytotoxicity testing in the presence of pesticides indicates no significant damage during the germination of tomatoes. Full article

(This article belongs to the Special Issue Recent Advances in Emerging Techniques for Non-Destructive Detection of Food Quality and Safety (2nd Edition))

► Show Figures

Figure 1

21 pages, 1878 KB

Open AccessArticle

Effects of Dietary Supplementation with Fermented Zanthoxylum schinifolium Leaves on Growth Performance, Meat Quality, and Sensory Traits in Sanhuang Chicken

by Yi Zhang, Mingze Fu, Gang Yang, Xiaowei Peng, Hongwei Wang and Jianquan Kan

Foods 2025, 14(14), 2542; https://doi.org/10.3390/foods14142542 - 21 Jul 2025

Viewed by 831

Abstract

Incorporating specific nutritional supplements into animal diets can significantly enhance the quality and various characteristics of animal meat. This study investigated the effects of fermented Zanthoxylum schinifolium leaves (ZSLs) on growth performance, meat quality, and sensory attributes in Sanhuang chickens. Three hundred one-day-old [...] Read more.

Incorporating specific nutritional supplements into animal diets can significantly enhance the quality and various characteristics of animal meat. This study investigated the effects of fermented Zanthoxylum schinifolium leaves (ZSLs) on growth performance, meat quality, and sensory attributes in Sanhuang chickens. Three hundred one-day-old Sanhuang chickens were randomly divided into five groups and reared for 70 days: NC (control, basal diet), NF (6% unfermented ZSLs), LDG (3% fermented ZSLs), MDG (6% fermented ZSLs), and HDG (9% fermented ZSLs). Supplementation with 6% fermented ZSLs significantly increased the leg muscle percentage by 7.4% and decreased the abdominal fat percentage by 22.6%. Meat quality improved notably in MDG, with higher levels of polyunsaturated fatty acids, particularly n-3 polyunsaturated fatty acids. Increasing the proportion of fermented ZSLs enhanced the levels of umami amino acids and sweet amino acids by 36.5% and 11.6%, respectively. Additionally, the enhancement of aroma and flavor of chicken may be correlated with supplementation of fermented ZSLs. These results establish fermented ZSLs as a valuable feed additive for improving production efficiency and meat quality in Sanhuang chickens. Full article

(This article belongs to the Section Meat)

► Show Figures

Figure 1

22 pages, 5356 KB

Open AccessArticle

Seaweed, Used as a Water-Retaining Agent, Improved the Water Distribution and Myofibrillar Protein Properties of Plant-Based Yak Meat Burgers Before and After Freeze–Thaw Cycles

by Yujiao Wang, Xinyi Chang, Yingzhen Wang, Jiahao Xie, Ge Han and Hang Qi

Foods 2025, 14(14), 2541; https://doi.org/10.3390/foods14142541 - 21 Jul 2025

Viewed by 927

Abstract

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on [...] Read more.

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. Full article

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

► Show Figures

Figure 1

29 pages, 1532 KB

Open AccessArticle

Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS

by Manpreet Kaur, Konrad Dabrowski, Kevin J. Fisher, Md Zakir Hossain and Sheryl Barringer

Foods 2025, 14(14), 2540; https://doi.org/10.3390/foods14142540 - 21 Jul 2025

Viewed by 896

Abstract

This study examined the effects of rearing, physiological, and processing conditions on the volatile profile of Atlantic salmon. Fish were reared under two different temperature and light conditions, and three harvests were conducted at different time points for male and female fish. Fish [...] Read more.

This study examined the effects of rearing, physiological, and processing conditions on the volatile profile of Atlantic salmon. Fish were reared under two different temperature and light conditions, and three harvests were conducted at different time points for male and female fish. Fish were processed to yield fillets with or without skin. Volatiles were analyzed using SIFT-MS headspace analysis. Atlantic salmon reared in cooler temperatures under a 12 h light/dark cycle exhibited significantly lower concentrations of off-odor volatiles compared to those reared in warm conditions under continuous light, suggesting that cooler temperatures with a dark cycle help maintain freshness. A temperature shift from cool to warm further increased volatile accumulation. Longer rearing time resulted in higher volatile concentrations, attributed to greater biochemical products, increased susceptibility to lipid oxidation, protein degradation, and contaminant accumulation from the rearing environment. Males had higher volatile levels at 202 days, while females surpassed males by 242 days, likely due to increased biochemical accumulation associated with reproductive development. Fillets with skin exhibited significantly higher concentration of off-odor volatiles. These findings highlight the role of all studied factors in establishing optimum conditions to minimize spoilage-related volatiles and preserve the freshness of Atlantic salmon, with rearing temperature being the most critical factor. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

► Show Figures

Figure 1

19 pages, 2340 KB

Open AccessArticle

Threitol, a Novel Functional Sugar Alcohol Biosynthesized by Engineered Yarrowia lipolytica, Has the Potential as a Low-Calorie Sugar-Reducing Sweetener

by Qing Li, Shuo Xu, Tong Li, Liyun Ji and Hairong Cheng

Foods 2025, 14(14), 2539; https://doi.org/10.3390/foods14142539 - 20 Jul 2025

Viewed by 1047

Abstract

The global obesity and metabolic syndrome epidemic have accelerated demand for reduced-sugar food, prompting the food industry to adopt functional sugar alcohols as sucrose substitutes. Threitol is a four-carbon sugar alcohol and an isomer of erythritol. However, there is a scarcity of studies [...] Read more.

The global obesity and metabolic syndrome epidemic have accelerated demand for reduced-sugar food, prompting the food industry to adopt functional sugar alcohols as sucrose substitutes. Threitol is a four-carbon sugar alcohol and an isomer of erythritol. However, there is a scarcity of studies reporting on the edible safety of threitol. This study assessed threitol’s toxicological and metabolic properties. Acute oral administration (10 g/kg) caused no mortality or abnormalities in mice. Repeated 28-day exposure revealed no behavioral or histopathological alterations, with negative outcomes in three genotoxicity tests. Metabolic studies in rats demonstrated that the majority of ingested threitol is excreted in the urine within 24 h. Sensory evaluation indicated threitol’s sweetness equivalence to sucrose, exceeding erythritol and allulose. Notably, 16S rRNA sequencing revealed gut microbiota modulation in threitol-fed mice, indicating potential intestinal health benefits. These integrated findings establish threitol’s preclinical safety and support its development as a novel low-calorie sweetener. Full article

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

► Show Figures

Graphical abstract

19 pages, 923 KB

Open AccessArticle

Coordinated Development and Spatiotemporal Evolution Trends of China’s Agricultural Trade and Production from the Perspective of Food Security

by Yueyuan Yang, Chunjie Qi, Yumeng Gu and Cheng Gui

Foods 2025, 14(14), 2538; https://doi.org/10.3390/foods14142538 - 20 Jul 2025

Viewed by 894

Abstract

Ensuring food security necessitates a high level of coordinated development between agricultural trade and production. Based on China’s provincial panel data from 2010 to 2023, this study constructs an evaluation index system for agricultural trade and production, employing an entropy-weighted TOPSIS model to [...] Read more.

Ensuring food security necessitates a high level of coordinated development between agricultural trade and production. Based on China’s provincial panel data from 2010 to 2023, this study constructs an evaluation index system for agricultural trade and production, employing an entropy-weighted TOPSIS model to measure their development levels. On this basis, a coupling coordination degree model and Moran’s I indices are used to analyze the coordinated development level’s temporal changes and spatial effects. The research finds that the development levels of China’s agricultural trade and production show an upward trend but currently still exhibit the pattern of higher levels in Eastern China and lower levels in Western China. The coupling coordination level between them demonstrates an increasing trend, yet the overall level remains relatively low, with an average value of only 0.445, consistently staying in a marginal disorder “running-in stage” and spatially presenting a distinct “east-high–west-low” stepped distribution pattern. Furthermore, from a spatial perspective, the Global Moran’s index decreased from 0.293 to 0.280. The coupling coordination degree of agricultural trade and production in China generally exhibits a positive spatial autocorrelation, but this effect has been weakening over time. Most provinces show spatial clustering characteristics of high–high and low–low agglomeration in local space, and this feature is relatively stable. Building on these insights, this study proposes a refinement of the coordination mechanisms between agricultural trade and production, alongside the implementation of differentiated regional coordinated development strategies, to promote the coupled and coordinated advancement of agricultural trade and production. Full article

(This article belongs to the Special Issue Global Food Insecurity: Challenges and Solutions)

► Show Figures

Figure 1

29 pages, 1880 KB

Open AccessReview

Bioactive Metabolites of Dioscorea Species and Their Potential Applications in Functional Food Development

by Pengcheng Wang, Yashi Wang, Shiqi Liu, Kai Wang, Yuxuan Yao, Weizhen Liu, Donghui Li, Wei Wang, Bin Li and Yupei Yang

Foods 2025, 14(14), 2537; https://doi.org/10.3390/foods14142537 - 20 Jul 2025

Viewed by 2823

Abstract

Dioscorea species, known as “Yams”, belong to the Dioscoreaceae family. Members of the Dioscoreaceae family are widely distributed across subtropical and tropical regions. They are notable for their high content of starch, dietary fiber, and various bioactive compounds. In addition to serving as [...] Read more.

Dioscorea species, known as “Yams”, belong to the Dioscoreaceae family. Members of the Dioscoreaceae family are widely distributed across subtropical and tropical regions. They are notable for their high content of starch, dietary fiber, and various bioactive compounds. In addition to serving as a staple food source, these tubers possess significant medicinal value in traditional medicine, particularly for treating diabetes, diarrhea, and various inflammatory diseases. This study aimed to comprehensively summarize the active components and food development potential of Dioscorea species from research over the past decade by searching commonly used databases such as PubMed, Web of Science, Scopus, and Google Scholar. This review highlights the classification of bioactive compounds in Dioscorea spp. using the NPClassifier tool. We discuss 60 representative bioactive metabolites, including terpenoids, phenylpropanoids, carbohydrates, fatty acids, alkaloids, and amino acids. Additionally, we discuss the functional food applications and regulations of Dioscorea spp., which possess antioxidant, anti-inflammatory, anti-diabetic, and anticancer properties. This review is expected to provide scientific ideas for future research related to prioritizing the optimization of extraction technologies, the execution of rigorous clinical trials to confirm therapeutic effects, and the exploration of novel applications of Dioscorea spp. bioactives to fully harness their potential in improving human health. Full article

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

► Show Figures

Graphical abstract

13 pages, 2374 KB

Open AccessArticle

Interaction Between Bovine Serum Albumin and Trans-Resveratrol: Multispectroscopic Approaches and Molecular Dynamics Simulation

by Xiujuan Li, Mimi Guo, Chenxia Xie, Yalin Xue, Junhui Zhang, Dong Zhang and Zhangqun Duan

Foods 2025, 14(14), 2536; https://doi.org/10.3390/foods14142536 - 20 Jul 2025

Viewed by 703

Abstract

Recent studies have increasingly focused on molecular interactions between small molecules and proteins, especially binding mechanisms and thermodynamics, using multispectroscopic and molecular dynamics approaches. This study elucidated the molecular interaction mechanism between bovine serum albumin (BSA) and trans-resveratrol (Res) through an integrated [...] Read more.

Recent studies have increasingly focused on molecular interactions between small molecules and proteins, especially binding mechanisms and thermodynamics, using multispectroscopic and molecular dynamics approaches. This study elucidated the molecular interaction mechanism between bovine serum albumin (BSA) and trans-resveratrol (Res) through an integrated approach combining multispectroscopic analyses and molecular dynamics simulations. The fluorescence quenching study revealed a static quenching mechanism between BSA and Res, which was further confirmed via ultraviolet–visible (UV-Vis) absorption spectroscopy. In particular, K_SV decreased from 5.01 × 10⁴ M⁻¹ at 298 K to 3.99 × 10⁴ M⁻¹ at 318 K. Furthermore, the calculated K_q values significantly exceeded 1 × 10¹² M⁻¹ s⁻¹. With increasing Res concentration, the peak fluorescence intensities of Tyr and Trp residues both exhibited a blue shift. The α-helix content of the BSA–Res complex was 59.8%, slightly lower than that of BSA (61.3%). Res was found to bind to site I in subdomain IIA of BSA. The molecular dynamics simulation also identified the specific binding of Res to site I of BSA, while thermodynamic studies revealed that the binding process occurs spontaneously and is primarily mediated by hydrogen bonding interactions. These findings not only enrich the theoretical framework of small-molecule–protein interactions but also provide a crucial scientific foundation for the development and utilization of natural products. Full article

(This article belongs to the Section Food Analytical Methods)

► Show Figures

Figure 1

28 pages, 1112 KB

Open AccessArticle

Customer Retention in the Philippine Food Sector: Health Measures, Market Access, and Strategic Adaptation After the COVID-19 Pandemic

by Ma. Janice J. Gumasing

Foods 2025, 14(14), 2535; https://doi.org/10.3390/foods14142535 - 19 Jul 2025

Viewed by 8007

Abstract

This study investigates the critical determinants of customer retention in casual dining restaurants within the context of the post-pandemic “new normal.” Anchored in service quality and consumer behavior theories, the research examines the influences of food quality, health measures, perceived price, brand image, [...] Read more.

This study investigates the critical determinants of customer retention in casual dining restaurants within the context of the post-pandemic “new normal.” Anchored in service quality and consumer behavior theories, the research examines the influences of food quality, health measures, perceived price, brand image, ambiance, and location on customer decision making. Using Partial Least Squares Structural Equation Modeling (PLS-SEM), data from 336 respondents in the National Capital Region, Philippines were analyzed to assess the relationships among these variables and their effects on restaurant selection and customer retention. The results reveal that food quality (β = 0.698, p < 0.05) exerts the strongest influence on restaurant selection, followed by health measures (β = 0.477, p = 0.001), perceived price (β = 0.378, p < 0.02), and brand image (β = 0.341, p < 0.035). Furthermore, health measures (β = 0.436, p = 0.002) and restaurant selection (β = 0.475, p < 0.05) significantly enhance customer retention, while ambiance and location were not found to be significant predictors. These findings offer theoretical contributions to the service quality and consumer trust literature and provide practical and policy-relevant insights for food establishments adapting to health-driven consumer expectations. The study highlights the need for the strategic integration of safety protocols, pricing value, and brand positioning to foster long-term loyalty and resilience in the evolving food service market. Full article

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

► Show Figures

Figure 1

15 pages, 2213 KB

Open AccessArticle

Whey Protein Isolate and β-Lactoglobulin-Modified Alginate Hydrogel Scaffolds Enhance Cell Proliferation for Cultivated Meat Applications

by Irfan Tahir, Christopher Foley and Rachael Floreani

Foods 2025, 14(14), 2534; https://doi.org/10.3390/foods14142534 - 19 Jul 2025

Viewed by 1017

Abstract

Innovative changes to our current food system are needed, and one solution is cultivated meat, which uses modern engineering, materials science, and biotechnology to produce animal protein. This article highlights the advantages of incorporating whey protein isolate (WPI) and β-lactoglobulin (β-LG) into hydrogel [...] Read more.

Innovative changes to our current food system are needed, and one solution is cultivated meat, which uses modern engineering, materials science, and biotechnology to produce animal protein. This article highlights the advantages of incorporating whey protein isolate (WPI) and β-lactoglobulin (β-LG) into hydrogel networks to aid cell growth on cultivated meat scaffolds. The protein and polysaccharide (i.e., alginate) components of the scaffolds are food-grade and generally regarded as safe ingredients, enabling the transition to more food-safe, edible, and nutritious scaffolds. The impact of WPI and varying properties on cell performance was evaluated; alginate concentration and the addition of proteins into the hydrogels significantly altered their stiffness and strength. The results of this study demonstrate the innocuous nature of novel scaffolds and reveal enhanced cell proliferation on WPI and β-LG-modified groups compared to standard biomaterial controls. This work serves as a stepping stone for more comprehensive analyses of WPI, β-LG, and alginate scaffolds for use in cultivated meat research and production. Full article

(This article belongs to the Special Issue New Insights into the Development and Advancements of Sustainable Dairy and Meat Products)

► Show Figures

Graphical abstract

11 pages, 811 KB

Open AccessSystematic Review

Rat Hepatitis E Virus (Rocahepevirus ratti): A Systematic Review of Its Presence in Water, Food-Related Matrices, and Potential Risks to Human Health

by Sérgio Santos-Silva, Helena M. R. Gonçalves, Wim H. M. Van der Poel, Maria S. J. Nascimento and João R. Mesquita

Foods 2025, 14(14), 2533; https://doi.org/10.3390/foods14142533 - 19 Jul 2025

Viewed by 802

Abstract

Rat hepatitis E virus (rat HEV) is an emerging zoonotic virus detected in rodents worldwide, with increasing evidence of presence in environmental sources such as surface water, wastewater and bivalves. This systematic review compiles and analyzes all the published research on rat HEV [...] Read more.

Rat hepatitis E virus (rat HEV) is an emerging zoonotic virus detected in rodents worldwide, with increasing evidence of presence in environmental sources such as surface water, wastewater and bivalves. This systematic review compiles and analyzes all the published research on rat HEV contamination in these matrices, as well as its implications for human health. A comprehensive literature search was conducted using databases such as PubMed, Scopus, Web of Science, and Mendeley, including studies published up until 27 May 2025. Studies were included if they evaluated rat HEV in water- or food-related matrices using molecular detection. The risk of bias was not assessed. The certainty of evidence was not formally evaluated. Limitations include reliance on PCR methods without infectivity confirmation. Following PRISMA inclusion and exclusion criteria, eight eligible studies were analyzed. The results show high detection rates of rat HEV RNA in influent wastewater samples from several high-income European countries, namely Sweden, France, Italy, Spain and Portugal. Lower detection rates were found in effluent wastewater and surface waters in Sweden. In bivalve mollusks sampled in Brazil, rat HEV RNA was detected in 2.2% of samples. These findings show the widespread environmental presence of rat HEV, particularly in urban wastewater systems. While human infections by rat HEV have been documented, the true extent of rat HEV zoonotic potential remains unclear. Given the risks associated with this environmental rat HEV contamination, enhanced surveillance, standardized detection methods, and targeted monitoring programs in food production and water management systems are essential to mitigate potential public health threats. Establishing such programs will be crucial for understanding the impact of rat HEV on human health. Full article

(This article belongs to the Section Food Toxicology)

► Show Figures

Figure 1

14 pages, 870 KB

Open AccessArticle

Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry

by Mohamed M. Abuhabib, Francesc M. Campins-Machado, Julián Lozano-Castellón, Antònia Ninot, Agustí Romero-Aroca, Rosa M. Lamuela-Raventós, Maria Pérez and Anna Vallverdú-Queralt

Foods 2025, 14(14), 2532; https://doi.org/10.3390/foods14142532 - 19 Jul 2025

Cited by 1 | Viewed by 1133

Abstract

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed [...] Read more.

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed at production and after 6 and 12 months of storage in two types of packaging: bag-in-box; stainless steel containers with a nitrogen headspace. UPLC-MS/MS profiling quantified 23 phenolic compounds, predominantly secoiridoids such as oleuropein and ligstroside aglycones. Oleuropein aglycone increased over time, whereas ligstroside aglycone peaked mid-storage before declining, likely converting to oleocanthal. Lignans and flavonoids degraded during storage, although luteolin increased, potentially due to glucoside hydrolysis. Bag-in-box packaging better preserved phenolic content than stainless steel. A sensory analysis corroborated the chemical findings, with oils stored in stainless steel showing greater reductions in pungency and astringency. A Pearson correlation linked bitterness with oleuropein aglycone (r = 0.44) and oleacein (r = 0.66), pungency with oleocanthal (r = 0.81), and astringency with oleacein (r = 0.86) and oleocanthal (r = 0.71). These findings highlight the importance of packaging in preserving the phenolic composition responsible for the sensory qualities of EVOO over time. Full article

(This article belongs to the Special Issue Application of Mass Spectrometry-Based Omics and Chemometrics in Food)

► Show Figures

Figure 1

21 pages, 7147 KB

Open AccessArticle

A Novel Polysaccharide from Blackened Jujube: Structural Characterization and Immunoactivity

by Meng Meng, Fang Ning, Xiaoyang He, Huihui Li, Yinyin Feng, Yanlong Qi and Huiqing Sun

Foods 2025, 14(14), 2531; https://doi.org/10.3390/foods14142531 - 19 Jul 2025

Viewed by 2856

Abstract

Previously, research adopted an ultrasound-assisted extraction method to isolate crude polysaccharide from blackened jujube, followed by preliminary structural identification of the purified polysaccharide (BJP). This manuscript analyzed the accurate structure and immunomodulatory activity of BJP. Further structural identification indicated that BJP was mainly [...] Read more.

Previously, research adopted an ultrasound-assisted extraction method to isolate crude polysaccharide from blackened jujube, followed by preliminary structural identification of the purified polysaccharide (BJP). This manuscript analyzed the accurate structure and immunomodulatory activity of BJP. Further structural identification indicated that BJP was mainly composed of →3)-α-L-Araf-(1→, →3,5)-α-L-Araf-(1→, →3)-β-D-GalpA-(1→, →2,4)-β-D-Galp-(1→, →4)-β-D-GalpA-(1→, →3)-α-L-Rhap-(1→ and →3,4)-α-L-Rhap-(1→. The immunomodulatory effects of BJP were examined using a mouse model with immunosuppression induced by cyclophosphamide. The findings suggested that BJP could relieve the condition of immunosuppressed mice. BJP could inhibit decreases in the body weight and organ index of mice, and HE staining showed that BJP could alleviate the harm to spleen and thymus tissues. BJP enhanced the secretion of interferon-γ (IFN-γ), tumor necrosis factor-α (TNF-α), interleukin-2 (IL-2), interleukin-6 (IL-6), immunoglobulin A (IgA), and immunoglobulin G (IgG) in serum. It also reduced liver oxidative stress by increasing superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) activities, while lowering malondialdehyde (MDA) levels. Moreover, BJP contributed to the maintenance of gut homeostasis by stimulating the generation of short-chain fatty acids in the cecal contents. The study aims to establish a solid basis for the comprehensive development of blackened jujube and furnish a theoretical framework for its polysaccharides’ role in immune modulation. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

14 pages, 5679 KB

Open AccessArticle

Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods

by Lingyun Sun, Mengmeng Mi, Shujuan Sun, Lu Ding, Yan Zhao, Mingxia Zhu, Yun Wang, Muhammad Zahoor Khan, Changfa Wang and Mengmeng Li

Foods 2025, 14(14), 2530; https://doi.org/10.3390/foods14142530 - 18 Jul 2025

Viewed by 730

Abstract

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The [...] Read more.

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The results demonstrated that donkey meat boiled for 12–18 s exhibited optimal characteristics in terms of meat retention, color parameters, shear force values, and pH measurements. Forty-eight distinct VOCs were identified in the samples, with aldehydes, alcohols, ketones, acids, furans, and esters representing the predominant categories. Among these compounds, 18 were identified as characteristic aroma compounds, including 3-hexanone, 2, 3-butanedione, and oct-1-en-3-ol. Samples subjected to different boiling durations were successfully differentiated through topographic plots, fingerprint mapping, and multivariate analysis. The abundance and diversity of VOCs reached peak values in samples boiled for 12–18 s. Furthermore, 28 VOCs were identified as potential markers for distinguishing between different boiling durations, including 2-butoxyethanol D, benzaldehyde D, and (E)-2-pentenal D. This study concludes that a boiling duration of 12–18 s for donkey meat during hotpot preparation yields optimal quality characteristics and volatile flavor compound profiles and provides valuable insights for standardizing cooking parameters in hotpot preparations of other meat products. It is necessary to confirm this finding with sensory evaluations in further research. Full article

(This article belongs to the Section Meat)

► Show Figures

Figure 1

17 pages, 1035 KB

Open AccessReview

Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science

by Jude Juventus Aweya, Drupat Sharma, Ravneet Kaur Bajwa, Bliss Earnest, Hajer Krache and Mohammed H. Moghadasian

Foods 2025, 14(14), 2529; https://doi.org/10.3390/foods14142529 - 18 Jul 2025

Cited by 1 | Viewed by 2583

Abstract

Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds. Rich in high-quality proteins, dietary fiber, essential micronutrients, and a broad spectrum [...] Read more.

Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds. Rich in high-quality proteins, dietary fiber, essential micronutrients, and a broad spectrum of bioactive compounds such as phenolic acids, flavonoids, carotenoids, phytosterols, and betalains, these grains exhibit antioxidant, anti-inflammatory, antidiabetic, cardioprotective, and immunomodulatory properties. Their health-promoting effects are underpinned by multiple interconnected mechanisms, including the reduction in oxidative stress, modulation of inflammatory pathways, regulation of glucose and lipid metabolism, support for mitochondrial function, and enhancement of gut microbiota composition. This review provides a comprehensive synthesis of the essential nutrients, phytochemicals, and functional properties of ancient grains, with particular emphasis on the nutritional and molecular mechanisms through which they contribute to the prevention and management of chronic diseases such as cardiovascular disease, type 2 diabetes, obesity, and metabolic syndrome. Additionally, it highlights the growing application of ancient grains in functional foods and nutrition-sensitive dietary strategies, alongside the technological, agronomic, and consumer-related challenges limiting their broader adoption. Future research priorities include well-designed human clinical trials, standardization of compositional data, innovations in processing for nutrient retention, and sustainable cultivation to fully harness the health, environmental, and cultural benefits of ancient grains within global food systems. Full article

(This article belongs to the Special Issue Functional Foods and Nutraceuticals in the Prevention of Noncommunicable Chronic Diseases)

► Show Figures

Figure 1

22 pages, 2108 KB

Open AccessArticle

Evaluation of Broad-Spectrum Pesticides Based on Unified Multi-Analytical Procedure in Fruits and Vegetables for Acute Health Risk Assessment

by Bożena Łozowicka, Piotr Kaczyński, Magdalena Jankowska, Ewa Rutkowska, Piotr Iwaniuk, Rafał Konecki, Weronika Rogowska, Aida Zhagyparova, Damira Absatarova, Stanisław Łuniewski, Marcin Pietkun and Izabela Hrynko

Foods 2025, 14(14), 2528; https://doi.org/10.3390/foods14142528 - 18 Jul 2025

Cited by 3 | Viewed by 1175

Abstract

Fruits and vegetables are crucial components of a healthy diet, which are susceptible to pests. Therefore, the application of pesticides is a basic manner of crop chemical protection. The aim of this study was a comprehensive analysis of pesticide occurrence in 1114 samples [...] Read more.

Fruits and vegetables are crucial components of a healthy diet, which are susceptible to pests. Therefore, the application of pesticides is a basic manner of crop chemical protection. The aim of this study was a comprehensive analysis of pesticide occurrence in 1114 samples of fruits and vegetables. A unified multi-analytical protocol was used composed of primary–secondary amine/graphitized carbon black/magnesium sulfate to purify samples with diversified profile of interfering substances. Moreover, the obtained analytical data were used to evaluate the critical acute health risk in subpopulations of children and adults within European limits criteria. Out of 550 pesticides analyzed, 38 and 69 compounds were noted in 58.6% of fruits and 44.2% of vegetables, respectively. Acetamiprid (14.1% of all detections) and captan (11.3%) occurred the most frequently in fruits, while pendimethalin (10.6%) and azoxystrobin (8.6%) occurred the most frequently in vegetables. A total of 28% of vegetable and 43% of fruit samples were multiresidues with up to 13 pesticides in dill, reaching a final concentration of 0.562 mg kg⁻¹. Maximum residue level (MRL) was exceeded in 7.9% of fruits and 7.3% of vegetables, up to 7900% MRL for chlorpyrifos in dill (0.79 mg kg⁻¹). Notably, 8 out of 38 pesticides found in fruits (21%; 1.2% for carbendazim) and 24 out of 69 compounds in vegetables (35%, 7.4% for chlorpyrifos) were not approved in the EU. Concentrations of pesticides exceeding MRL were used to assess acute health risk for children and adults. Moreover, the incidence of acute health risk was proved for children consuming parsnip with linuron (156%). In other cases, it was below 100%, indicating that Polish food is safe. The work provides reliable and representative scientific data on the contamination of fruits and vegetables with pesticides. It highlights the importance of legislative changes to avoid the occurrence of not approved pesticides in the EU, increasing food and health safety. Full article

(This article belongs to the Section Food Toxicology)

► Show Figures

Figure 1

21 pages, 4050 KB

Open AccessArticle

Classification Prediction of Jujube Variety Based on Hyperspectral Imaging: A Comparative Study of Intelligent Optimization Algorithms

by Quancheng Liu, Jun Zhou, Zhaoyi Wu, Didi Ma, Yuxuan Ma, Shuxiang Fan and Lei Yan

Foods 2025, 14(14), 2527; https://doi.org/10.3390/foods14142527 - 18 Jul 2025

Cited by 1 | Viewed by 729

Abstract

Accurate classification of jujube varieties is essential for ensuring their quality and medicinal value. Traditional methods, relying on manual detection, are inefficient and fail to meet the demands of modern production and quality control. This study integrates hyperspectral imaging with intelligent optimization algorithms—Zebra [...] Read more.

Accurate classification of jujube varieties is essential for ensuring their quality and medicinal value. Traditional methods, relying on manual detection, are inefficient and fail to meet the demands of modern production and quality control. This study integrates hyperspectral imaging with intelligent optimization algorithms—Zebra Optimization Algorithm (ZOA), Genetic Algorithm (GA), Particle Swarm Optimization (PSO), and Grey Wolf Optimization (GWO)—and a Support Vector Machine (SVM) model to classify jujube varieties. First, the Isolation Forest (IF) algorithm was employed to remove outliers from the spectral data. The data were then processed using Baseline correction, Multiplicative Scatter Correction (MSC), and Savitzky-Golay first derivative (SG1st) spectral preprocessing techniques, followed by feature enhancement with the Competitive Adaptive Reweighted Sampling (CARS) algorithm. A comparative analysis of the optimization algorithms in the SVM model revealed that SG1st preprocessing significantly boosted classification accuracy. Among the algorithms, GWO demonstrated the best global search ability and generalization performance, effectively enhancing classification accuracy. The GWO-SVM-SG1st model achieved the highest classification accuracy, with 94.641% on the prediction sets. This study showcases the potential of combining hyperspectral imaging with intelligent optimization algorithms, offering an effective solution for jujube variety classification. Full article

(This article belongs to the Special Issue Application of Artificial Intelligence and Machine Learning in Food Analysis)

► Show Figures

Figure 1

14 pages, 2691 KB

Open AccessArticle

Probiotic Lacticaseibacillus paracasei E10 Ameliorates Dextran Sulfate Sodium-Induced Colitis by Enhancing the Intestinal Barrier and Modulating Microbiota

by Yuanyuan Dai, Ziming Lin, Xiaoyue Zhang, Yiting Wang, Yingyue Sheng, Ruonan Gao, Yan Geng, Yuzheng Xue and Yilin Ren

Foods 2025, 14(14), 2526; https://doi.org/10.3390/foods14142526 - 18 Jul 2025

Viewed by 727

Abstract

Inflammatory bowel disease (IBD) is a chronic gastrointestinal disorder associated with gut microbiota dysbiosis and impaired intestinal barrier function. Probiotic interventions have shown potential in alleviating intestinal inflammation and restoring microbial balance. This study explores the protective effects of Lacticaseibacillus paracasei (L. [...] Read more.

Inflammatory bowel disease (IBD) is a chronic gastrointestinal disorder associated with gut microbiota dysbiosis and impaired intestinal barrier function. Probiotic interventions have shown potential in alleviating intestinal inflammation and restoring microbial balance. This study explores the protective effects of Lacticaseibacillus paracasei (L. paracasei) E10 in mice. L. paracasei E10 demonstrated strong gastrointestinal transit tolerance, high mucosal adhesion, and probiotic properties such as hydrophobicity and aggregation ability (p < 0.05). The oral administration of L. paracasei E10 significantly alleviated colitis symptoms by reducing the disease activity index, preserving colonic architecture, increasing goblet cell density, and upregulating tight junction proteins, thereby enhancing intestinal barrier integrity. 16S rRNA sequencing revealed that L. paracasei E10 supplementation enriched microbial diversity, increased the abundance of Muribaculaceae, and modulated the Firmicutes/Bacteroidetes ratio, contributing to gut homeostasis. These findings indicate that L. paracasei E10 is a potential candidate for IBD management. Full article

(This article belongs to the Section Food Microbiology)

► Show Figures

Graphical abstract

17 pages, 1408 KB

Open AccessArticle

Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef

by Keshav Raj Bhandari, Max Wamsley, Bindu Nanduri, Willard E. Collier and Dongmao Zhang

Foods 2025, 14(14), 2525; https://doi.org/10.3390/foods14142525 - 18 Jul 2025

Viewed by 646

Abstract

Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two [...] Read more.

Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two hours to complete. This study presents an ultrafast kinetic fluorogenic method for quantifying MDA in ground beef, utilizing 2-thiobarbituric acid (TBA) as a fluorogenic probe. The total assay time is significantly shortened to 6 min from sample preparation to data acquisition. The assay’s robustness against matrix interference was validated using sample volume variation and standard addition calibration methods. Additionally, the effects of ambient exposure to air, washing, and cooking on MDA content in raw ground beef were quantified. While both ambient exposure to air and cooking increased MDA levels, washing raw ground beef and decanting cooked ground beef broth effectively reduced MDA levels in the ground beef. This simple and rapid assay can be adopted both in food research and industry. Moreover, insights from our study on the relationship between ground beef treatment and MDA concentration will help consumers make informed decisions about ground beef handling and consumption to lower their intake of MDA. Full article

(This article belongs to the Special Issue Spectroscopic Methods Applied in Food Quality Determination)

► Show Figures

Figure 1

19 pages, 12002 KB

Open AccessArticle

Innovative Gluten-Free Fusilli Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours

by Simone de Souza Fernandes, Jhony Willian Vargas-Solórzano, Carlos Wanderlei Piler Carvalho and José Luis Ramírez Ascheri

Foods 2025, 14(14), 2524; https://doi.org/10.3390/foods14142524 - 18 Jul 2025

Cited by 1 | Viewed by 852

Abstract

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed [...] Read more.

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed to develop a gluten-free fusilli noodle using extruded flours based on mixtures of Japanese rice (JR) and chickpea (CP) particles. Methods: A 2³ factorial design with augmented central points was applied to evaluate the effects of flour ratio (X₁, CP/JR, 20–40%), feed moisture (X₂, 24–30%), and extrusion temperature (X₃, 80–120 °C) on responses from process properties (PPs), extruded flours (EFs), and noodle properties (NPs). Results: Interaction effects of X₃ with X₁ or X₂ were observed on responses. On PP, X₁ at 120 °C reduced the mechanical energy input (181.0 to 136.2 kJ/kg) and increased moisture retention (12.0 to 19.8%). On EF, X₁ increased water-soluble solids (2.3 to 4.2 g/100 g, db) and decreased water absorption (8.6 to 5.7 g/g insoluble solids). On NP, X₁ also affected their cooking properties. The mass increase was greater at 80°C (140 to 174%), and the soluble-solids loss was greater at 120 °C (9.3 to 4.5%). The optimal formulation (X₁–X₂–X₃: 40–30%–80 °C) yielded noodles with improved elasticity, augmented protein, and enhanced textural integrity. Conclusions: Extruded flours derived from 40% chickpea flour addition and processed under mild conditions proved to be an effective strategy for enhancing both the nutritional and technological properties of rice-based noodles and supporting clean-label alternative products for gluten-intolerant and health-conscious consumers. Full article

► Show Figures

Figure 1

26 pages, 2544 KB

Open AccessArticle

From Invasive Species to Sustainable Nutrition: Safety, Nutritional, and Consumer Perception Study on Faxonius limosus in Serbia

by Milica Vidosavljević, Branislav Šojić, Tatjana Peulić, Predrag Ikonić, Jasmina Lazarević, Slađana Rakita, Milica Vidak Vasić, Zorica Tomičić and Ivana Čabarkapa

Foods 2025, 14(14), 2523; https://doi.org/10.3390/foods14142523 - 18 Jul 2025

Viewed by 864

Abstract

Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine [...] Read more.

Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine safety and nutritional parameters of crayfish meat. Samples from two localities were analyzed for energy value, moisture, ash, protein, fat, carbohydrates, fatty acid and amino acid composition, and macro- and micro-mineral content. Moreover, an online survey was conducted in order to evaluate the public’s current knowledge about invasive alien species and willingness to consume crayfish meat as a food product. Heavy metal concentrations (Hg, Pb, Cd) were below European Commission limits, confirming safety. The meat had a high protein content (16.68%), low fat (0.22%), and a favorable fatty acid profile with notable levels of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Predominant macro-minerals were K, Na, Ca, Mg, and P, while Zn, Cu, Fe, and Mn were the most abundant micro-minerals. Even though most participants (79.7%) were not informed about Faxonius limosus, the majority expressed willingness to participate in the assessment of new products made from invasive crayfish. These findings suggest that F. limosus meat is a nutritionally valuable and safe alternative protein source, with potential for sustainable food production and ecological management. Full article

(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)

► Show Figures

Figure 1

26 pages, 1254 KB

Open AccessArticle

Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future

by Ingrid Leal, Paulo Correia, Marina Lima, Bruna Machado and Carolina de Souza

Foods 2025, 14(14), 2522; https://doi.org/10.3390/foods14142522 - 18 Jul 2025

Cited by 1 | Viewed by 2849

Abstract

The increasing demand for plant-based cheese alternatives reflects a shift toward healthier and more sustainable food choices. This study aimed to map technological trends, formulation strategies, and major challenges in the development of plant-based cheese analogues through a systematic review of the scientific [...] Read more.

The increasing demand for plant-based cheese alternatives reflects a shift toward healthier and more sustainable food choices. This study aimed to map technological trends, formulation strategies, and major challenges in the development of plant-based cheese analogues through a systematic review of the scientific literature and patents. Following the PRISMA protocol, searches were conducted in ScienceDirect and Lens.org between December 2024 and January 2025 using keywords related to cheese analogues. A total of 1553 scientific articles and 155 patents were initially retrieved. After applying inclusion and exclusion criteria, 88 articles and 66 patents were selected for detailed analysis. The results show a growing interest in this field since 2020, peaking in 2024. Data from 2025 may be limited due to the search period. Keywords were clustered into three main areas: (1) Formulation and Composition, (2) Texture and Processing, and (3) Food Safety and Consumer Acceptance. The United States leads in patent registrations (59). Valio Company and Cargill were the most active assignees, with nine and eight patents, respectively. This study highlights the importance of integrating food science and technology to improve the quality, sensory attributes, and market competitiveness of plant-based cheese analogues compared to traditional dairy products. Full article

(This article belongs to the Special Issue Reviews and Research on New Developments and Advances in Dairy Science and Technology)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Foods, Volume 14, Issue 14 (July-2 2025) – 148 articles

Further Information

Guidelines

MDPI Initiatives

Follow MDPI