Foods

19 pages, 2627 KB

Open AccessArticle

Monitoring Sublethal Injury in Listeria monocytogenes During Heat Treatment of Pork Frankfurter-Type Sausages: A Single-Cell vs. Population Level Approach

by Marianna Arvaniti, Eleni Vlachou, Maria Kourteli, Anastasia E. Kapetanakou and Panagiotis N. Skandamis

Foods 2025, 14(17), 3144; https://doi.org/10.3390/foods14173144 - 8 Sep 2025

Viewed by 1021

Abstract

Listeria monocytogenes is a foodborne pathogen capable of contaminating ready-to-eat meat products, e.g., frankfurters. Post-packaging mild heat treatment via water immersion is commonly employed; however, this may be sublethal to cells located in protected niches or beneath the product surface. The objectives of [...] Read more.

Listeria monocytogenes is a foodborne pathogen capable of contaminating ready-to-eat meat products, e.g., frankfurters. Post-packaging mild heat treatment via water immersion is commonly employed; however, this may be sublethal to cells located in protected niches or beneath the product surface. The objectives of this study were to evaluate thermal injury of L. monocytogenes on frankfurters at single-cell versus population level and to comparatively estimate pathogens’ physiological status. Pork frankfurter-type sausages were inoculated (ca. 7.0–7.5 log CFU/cm²) with L. monocytogenes strain EGDE-e. Heat treatment was performed at 61 °C (max. 60 min) and 64 °C (max. 12 min). To determine the injured subpopulation from the total, tryptic soy agar with 0.6% yeast extract (TSAYE), supplemented or not with 5% NaCl, was used. Plating-based quantification of injured cells was compared to CFDA/PIstained cells analysed by fluorescence microscopy and quantified with Fiji software. Injury was recorded mainly after 2 and 4 min at 64 °C, whereas no injury was detected at 61 °C, at population level. Following exposure to 61 °C for 60 min, culturable cells dropped below the enumeration limit (0.3 log CFU/cm²), while a considerable number of CFDA⁺/PI⁻ and CFDA⁺/PI⁺ cells indicated viable-but-non-culturable induction and sublethal injury, respectively. These findings suggest that non-culturability may limit the accuracy of solely culture-based enumeration methods. Full article

(This article belongs to the Special Issue Pathogen Detection, Identification, and Analysis in Food Safety Control)

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16 pages, 2061 KB

Open AccessArticle

Non-Thermal Microbial Inactivation Using Underwater Plasma: Synergistic Effects of Capillary Discharge on E. coli and M. testaceum

by Eun Jeong Hong, Seungil Park, Seong Bong Kim and Seungmin Ryu

Foods 2025, 14(17), 3143; https://doi.org/10.3390/foods14173143 - 8 Sep 2025

Viewed by 257

Abstract

This study investigated the synergistic effects of microorganism inactivation using underwater plasma, focusing on applications relevant to food safety. The underwater plasma was generated by capillary electrodes in 10% saltwater circulated at 5 t/h. Two representative bacteria, Escherichia coli (Gram-negative) and Microbacterium testaceum [...] Read more.

This study investigated the synergistic effects of microorganism inactivation using underwater plasma, focusing on applications relevant to food safety. The underwater plasma was generated by capillary electrodes in 10% saltwater circulated at 5 t/h. Two representative bacteria, Escherichia coli (Gram-negative) and Microbacterium testaceum (Gram-positive), were selected due to their relevance to food and water contamination. Inactivation kinetics were assessed through first-order rate constants (k) under direct, indirect, and total (combined) treatments. The rate constant (k-value) difference between total and indirect treatment for E. coli reached 0.1015 at 5 min of discharge, while M. testaceum showed a smaller difference of 0.0083 at 20 min. These results suggest that microorganisms pre-damaged by direct plasma exposure become more susceptible to long-lived reactive species like hydrogen peroxide. The findings indicate that underwater plasma holds significant potential as an effective non-thermal disinfection method for brine solutions, fresh produce, and food-contact surfaces. Full article

(This article belongs to the Special Issue Plasma Technology in the Food Industry: Current Applications and Future Trends)

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20 pages, 1924 KB

Open AccessArticle

Widely Targeted Metabolomic Analysis of Two Chinese Traditional Herbal Imperial Chrysanthemum Teas and In Vitro Evaluation of Their Hyperglycemia and Inflammation Enzyme Inhibitory Activities

by Yang Liu, Di Wang, Liqing Mei, Jiaying Liang, Yuqin Xu and Jie Teng

Foods 2025, 14(17), 3142; https://doi.org/10.3390/foods14173142 - 8 Sep 2025

Viewed by 269

Abstract

Imperial chrysanthemum teas ‘Wuyuan Huangju’ (WYHJ) and ‘Jinsi Huangju’ (JSHJ), dried from the flowers of Chrysanthemum morifolium cv. Huangju, are traditional and popular herbal teas in China. However, their metabolite profiles and bioactivities remain unclear. In this study, we aimed to comprehensively elucidate [...] Read more.

Imperial chrysanthemum teas ‘Wuyuan Huangju’ (WYHJ) and ‘Jinsi Huangju’ (JSHJ), dried from the flowers of Chrysanthemum morifolium cv. Huangju, are traditional and popular herbal teas in China. However, their metabolite profiles and bioactivities remain unclear. In this study, we aimed to comprehensively elucidate the non-volatile and volatile metabolites of these two imperial chrysanthemum teas and assess their antioxidant activities and inhibitory effects on hyperglycemia and inflammation enzymes. Thus, we employed a widely targeted metabolomics approach based on UPLC-ESI-MS/MS and GC-MS/MS to characterize metabolite profiles of the two teas. In total, 1971 non-volatile and 1039 volatile metabolites were explored, and among these, 744 differential non-volatiles (classified into 11 categories) and 517 differential volatiles (classified into 12 categories) were identified. Further, 474 differential non-volatiles were upregulated in WYHJ, particularly flavonoids, terpenoids, and phenolic acids. In contrast, JSHJ exhibited a greater number of upregulated differential volatiles compared to WYHJ, contributing primarily to its sweet, fruity, and floral aroma. The results of scavenging activities towards DPPH·, ABTS·⁺, OH·⁻, and reducing power demonstrated that both imperial chrysanthemum teas, especially WYHJ, displayed high antioxidant capacity. We also noted that WYHJ exhibited stronger α-amylase, α-glucosidase, xanthine oxidase, and lipoxygenase inhibitory effects owing to its high active substance content. Therefore, this study provides insights into the metabolites of Chinese traditional medicinal herbal teas and highlights strategies for the comprehensive development and utilization of these traditional plant resources. Full article

(This article belongs to the Section Food Nutrition)

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39 pages, 1034 KB

Open AccessReview

Functional Ingredients: From Molecule to Market—AI-Enabled Design, Bioavailability, Consumer Impact, and Clinical Evidence

by Lei Zhao, Wen-Ming Ju, Lin-Lin Wang, Yu-Bin Ye, Zheng-Yang Liu, George Cavender, Yong-Jun Sun and Sheng-Qian Sun

Foods 2025, 14(17), 3141; https://doi.org/10.3390/foods14173141 - 8 Sep 2025

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Abstract

Functional ingredients such as dietary fibers, probiotics and prebiotics, polyphenols, omega-3 fatty acids, and bioactive peptides are increasingly central to food systems that aim to deliver health benefits beyond basic nutrition. This review explores how molecular structure, physicochemical properties, metabolism, and microbiome interactions [...] Read more.

Functional ingredients such as dietary fibers, probiotics and prebiotics, polyphenols, omega-3 fatty acids, and bioactive peptides are increasingly central to food systems that aim to deliver health benefits beyond basic nutrition. This review explores how molecular structure, physicochemical properties, metabolism, and microbiome interactions affect bioactivity and bioavailability. We highlight advances in green extraction, encapsulation technologies, and 3D/4D printing that enhance the stability and targeted delivery of bioactives. AI-enabled tools for ingredient discovery, structure–activity modeling, and personalized formulation are also discussed. Sensory research and market insights inform strategies to improve consumer acceptance, while clinical studies provide evidence for cardiometabolic, immune, and cognitive benefits. Safety and regulatory aspects are addressed, particularly for emerging proteins and delivery systems. By integrating scientific and technological developments across disciplines, this review provides a comprehensive foundation for future research and commercialization of safe, effective, and personalized functional food products. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Its Potential as a Functional Food Ingredient)

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18 pages, 9356 KB

Open AccessArticle

Engineering Edible Double Network Hydrogels with Abalone- and Squid-like Textures from Carrageenan and Konjac Glucomannan

by Jingwen Zhao, Mengjia Du, Yiguo Zhao and Yapeng Fang

Foods 2025, 14(17), 3140; https://doi.org/10.3390/foods14173140 - 8 Sep 2025

Viewed by 258

Abstract

The development of edible hydrogels with both high strength and toughness remains a considerable challenge. Herein, we report an innovative and straightforward method to prepare robust kappa-carrageenan/konjac glucomannan (κ-car/KGM) double network hydrogels (DNs) through a single heating-cooling cycle followed by immersion in an [...] Read more.

The development of edible hydrogels with both high strength and toughness remains a considerable challenge. Herein, we report an innovative and straightforward method to prepare robust kappa-carrageenan/konjac glucomannan (κ-car/KGM) double network hydrogels (DNs) through a single heating-cooling cycle followed by immersion in an Na₂CO₃ solution. This method effectively tuned the crosslinking densities of both the rigid κ-car-k⁺ first network and the ductile KGM second network. The resulting κ-car-k⁺/KGM-1:2 DNs demonstrated outstanding mechanical properties, exhibiting compressive strength approximately 10- and 20-fold greater than that of the corresponding single network (SN) κ-car-k⁺ and KGM hydrogels, respectively, accompanied by remarkable toughness. This enhancement is attributed to a sequential failure mechanism where the rigid κ-car-k⁺ network fractures first to dissipate energy, while the ductile KGM network remains intact to maintain structural integrity. Furthermore, the sensory profile of the κ-car-k⁺/KGM-1:2 DNs was remarkably similar to that of squid across all five evaluated attributes (hardness, elasticity, chewiness, brittleness, and palatability). Similarly, the κ-car-k⁺/KGM-1:1 DNs closely matched the sensory profile of abalone, particularly in elasticity, chewiness, brittleness, and palatability. These findings suggest the prepared edible DNs have great potential to simulate high-chewing seafood, offering a new pathway for designing advanced food materials from natural polysaccharides. Full article

(This article belongs to the Special Issue Emerging Technologies for Food Polymers and Colloids: Exploring Their Application in Food Packaging, Novel Foods, and the Delivery of Nutraceuticals)

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19 pages, 1871 KB

Open AccessArticle

Design and Evaluation of a Cinnamomum burmannii Essential Oil-Loaded Preservative Film for Enhancing the Quality and Shelf Life of Squaliobarbus curriculus Filets

by Xiaonan Zhang, Jiayi Lai, Xiaoxiao Dai, Feng Huang, Lei Guan and Rushu Wen

Foods 2025, 14(17), 3139; https://doi.org/10.3390/foods14173139 - 8 Sep 2025

Viewed by 183

Abstract

In this study, an edible matrix consisting of sodium alginate, gelatin, zein, and gum arabic was combined with Cinnamomum burmannii essential oil (CBEO) to produce a natural, eco-friendly, and bioactive food packaging preservation film. After the CBEO was extracted by hydrodistillation and analyzed [...] Read more.

In this study, an edible matrix consisting of sodium alginate, gelatin, zein, and gum arabic was combined with Cinnamomum burmannii essential oil (CBEO) to produce a natural, eco-friendly, and bioactive food packaging preservation film. After the CBEO was extracted by hydrodistillation and analyzed using gas chromatography mass spectrometry, 55 chemicals were found, with the main ingredients being α-terpineol, borneol, and cinnamon aldehyde. Scanning electron microscopy and Fourier transform infrared spectroscopy were used to extensively evaluate the preservative coating, which demonstrated bacteriostatic activity. When compared to the control at a 3% CBEO loading, the film effectively maintained color stability while extending the shelf life of Squaliobarbus curriculus filets by around 3 times. Furthermore, compared to the blank film, the film showed a 23.8% increase in tensile strength and a 23.59% improvement in light transmittance. These results show how CBEO-loaded edible films can enhance meat preservation and offer fresh perspectives on the creation of useful, biodegradable food packaging materials. Full article

(This article belongs to the Special Issue Plant Essential Oils: Extraction Methods and Applications in Food Packaging)

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20 pages, 490 KB

Open AccessArticle

Red Beet Extract Powder, Gelatin and Sucrose Interactions in Gummy Candies

by Omer Said Toker, Ilyas Atalar, Abdullah Kurt, Ibrahim Palabiyik and Nevzat Konar

Foods 2025, 14(17), 3138; https://doi.org/10.3390/foods14173138 - 8 Sep 2025

Viewed by 286

Abstract

Gummy candies rely on sugar, gelatin, and synthetic colorants, but rising demand for natural alternatives makes replacement essential. Interactions between natural additives and main components (gelatin, sucrose), especially their effects on color and texture, remain unclear. This study examines the existence and amounts [...] Read more.

Gummy candies rely on sugar, gelatin, and synthetic colorants, but rising demand for natural alternatives makes replacement essential. Interactions between natural additives and main components (gelatin, sucrose), especially their effects on color and texture, remain unclear. This study examines the existence and amounts of sucrose, gelatin, and natural coloring agent, red beetroot extract powder (RBEP), in gummy candy compositions, along with main quality attributes and stability behavior. The effects of these variables on the main physicochemical, color, texture and bioactive properties were investigated. Model gummy samples’ hardness (10.68–19.18 N), resilience (0.57–0.89), cohesiveness (0.87–1.01), springiness (0.19–0.54 mm), gumminess (9.63–21.30 N), and chewiness (2.15–8.29 N × mm) properties were determined by texture profile analysis. The values of L*, a*, b*, chroma, and hue angle were determined in the ranges of 23.9–91.5, (−0.93)–43.6, 1.06–8.17, 6.20–44.0, and 5.97–97.4, respectively. The interactions between RBEP × gelatin and RBEP × sucrose were found to be effective in color parameters. Total phenolic content (TPC) values and inhibition values for antioxidant activity (AA, % inhibition) ranged from 25.6 to 257.4 mg GAE/kg and 0.00–49.8%, respectively. The optimum composition, determined by considering texture properties and stability behavior as the response, revealed the concentrations of sucrose, gelatin solution, and RBEP as 34.53 g/100 g, 18.33 g/100 g, and 0.44 g/100 g, respectively. The study is the first to investigate the effect of RBEP concentration on the quality parameters of gummy candies and interactions with other components of the formulation. The results will raise awareness about the use of colorants in the confectionery industry and contribute to developing novel products. Full article

(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)

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18 pages, 2340 KB

Open AccessArticle

Study on Configuration Design and Numerical Simulation of Twin-Screw Extruder Cooling Die Based on Pea Protein Isolate Flow Properties

by Miao Yang, Xun Zhang, Min Wu, Tianqi Zhang, Fanglei Zou and Shuqi Yang

Foods 2025, 14(17), 3137; https://doi.org/10.3390/foods14173137 - 8 Sep 2025

Viewed by 271

Abstract

This study developed an optimized cooling die configuration to improve the fibrous structure and texture of protein extrudates. Six designs, combining three cross-sectional shapes and two flow channel layouts, were evaluated through numerical simulations based on the physical properties of pea protein isolate [...] Read more.

This study developed an optimized cooling die configuration to improve the fibrous structure and texture of protein extrudates. Six designs, combining three cross-sectional shapes and two flow channel layouts, were evaluated through numerical simulations based on the physical properties of pea protein isolate (PPI) and extrusion parameters. The results show that PPI exhibits pronounced shear-thinning behavior, with viscosity decreasing by more than 85% as the temperature increases from 35 °C to 135 °C. Among all designs, the rectangular outlet with a serpentine cooling channel performed best, showing a center-to-wall temperature difference of 12.4 °C compared with 7.8 °C for the circular die, a 35% higher heat transfer coefficient, a wall-to-center viscosity ratio of 7.4 compared with 4.9 for the square die and 3.7 for the circular die, and a maximum wall shear rate of 3.42 s⁻¹ compared with 2.15 s⁻¹ for the circular die. The rectangular outlet increases the center-to-wall temperature gradient, while the serpentine channel extends the flow path to raise shear and velocity gradients, together promoting fiber alignment and improving the structure of plant-based meat. These findings provide a theoretical foundation for cooling die optimization and offer a practical approach to control fiber formation in plant-based meat. Full article

(This article belongs to the Special Issue Application of Extrusion Technology in Food Science)

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19 pages, 1685 KB

Open AccessArticle

Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks

by Beibei Chu, Chao Zhang, Yushen Song, Hui Zhou, Xingguang Chen and Qianhui Gu

Foods 2025, 14(17), 3136; https://doi.org/10.3390/foods14173136 - 8 Sep 2025

Viewed by 272

Abstract

This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in sauced duck necks. This was accompanied [...] Read more.

This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in sauced duck necks. This was accompanied by elevated thiobarbituric acid reactive substances (max 0.86 mg/100 g) and peroxide values (max 1.13 g/100 g), indicating intensified lipid oxidation. Through PLS-DA, six key differential free fatty acids distinguishing the sterilization treatment groups were identified: cis-9-tetradecadecarbonate, methyl tridecarbonate, cis-10-17-cetenoic acid, antioleic acid, cis-13-docosaenoic acid methyl ester, and lauric acid. The primary volatile flavor compounds in sauced duck necks were identified as alkenes and ethers. Post-sterilization alterations in volatile flavor profiles primarily resulted from compositional changes in alkenes, esters, and ethers within the total volatile compounds. Moreover, it was demonstrated that sterilization temperature exerted a significantly greater impact on the quality of sauced duck necks than sterilization duration. Following organoleptic evaluation, samples subjected to low-temperature prolonged sterilization (90 °C for 30 min) exhibited the highest aroma scores, establishing this protocol as the optimal thermal sterilization condition. This study is of great significance for selecting thermal sterilization conditions and maintaining meat flavor. Full article

(This article belongs to the Special Issue Meat Quality and Palatability)

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18 pages, 1507 KB

Open AccessArticle

Effects of Harvesting Periods and Cultivar on the Physicochemical and Sensory Properties of Two Coffee Bean Varieties

by Guanru Huang, Shuaimin Liu, Gan-Lin Chen, Yuan Zhao, Qiulan Huang, Qingjing Cen and Er-Fang Ren

Foods 2025, 14(17), 3135; https://doi.org/10.3390/foods14173135 - 8 Sep 2025

Viewed by 292

Abstract

Coffee (Coffea sp.) bean variety and harvesting periods are factors that directly affect its overall quality. In this study, we investigated the effects of four different harvesting periods (December, January, February and March) on the physicochemical and sensory properties of two coffee [...] Read more.

Coffee (Coffea sp.) bean variety and harvesting periods are factors that directly affect its overall quality. In this study, we investigated the effects of four different harvesting periods (December, January, February and March) on the physicochemical and sensory properties of two coffee bean Catimor varieties (7963 and T8667) planted in the same orchard. Physiological characteristics were significantly affected by the delay in harvest periods, specifically the physicochemical properties of each coffee bean variety between the periods. For the green 7963 variety, the defect rate decreased from 11.08% to 4.19% while chlorogenic acid content increased from 3.78% to 4.99% as the harvest period was delayed. The 7963 variety harvested in February and March and T8667 variety harvested in February had the best quality performance, and their cupping scores were significantly higher than those harvested in other periods. Furthermore, a high correlation was found between physical attributes (defect rate, thousand-grain weight, and green bean size), chemical components (lipids, proteins, chlorogenic acid, caffeine, and trigonelline) and cupping scores. Full article

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

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19 pages, 833 KB

Open AccessArticle

Comparative Analysis of Chemical Composition and Food Safety of Commercial Fish Sauces from Four Asian Countries

by Yu-Ru Huang, Pei-Chuan Wu, Chi-Jen Lo, Yi-Chen Lee and Yung-Hsiang Tsai

Foods 2025, 14(17), 3134; https://doi.org/10.3390/foods14173134 - 8 Sep 2025

Viewed by 439

Abstract

This study evaluated chemical safety indicators in 38 commercial fish sauces from Thailand, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further characterized metabolite profiles using untargeted ¹H nuclear magnetic [...] Read more.

This study evaluated chemical safety indicators in 38 commercial fish sauces from Thailand, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further characterized metabolite profiles using untargeted ¹H nuclear magnetic resonance (¹H-NMR) spectroscopy. Vietnamese fish sauces exhibited the highest total nitrogen content and lowest pH, indicating superior fermentation quality. Sodium concentrations ranged from 5037 to 12,637 mg/100 mL, and nearly 40% of products, particularly Thai and Korean, exceeded the permitted labeling tolerance (≤120%), highlighting substantial labeling inaccuracies. Preservative analysis revealed the unauthorized or excessive use of benzoates and sorbates in several samples, indicating regulatory non-compliance. Preservative analysis revealed that three of seven Taiwanese samples contained dehydroacetic acid above the regulatory limit of 1 g/kg, with sample C6 both mislabeled and showing the highest concentration (3.22 g/kg). Among the ten Vietnamese samples, two exceeded the permissible limits for combined preservative use, and samples D2–D5 contained triacetin, a non-listed food additive, in violation of current regulations. Notably, South Korean fish sauces contained histamine concentrations up to 539.85 ± 318.88 ppm, with several samples surpassing the Taiwanese regulatory limit of 400 ppm, raising significant food safety concerns. Metabolomic analysis differentiated products by country, with formic acid, acetate, branched-chain amino acids, and alanine contributing to the distinct profiles of Thai and Taiwanese fish sauces. Collectively, our results provide critical insights into the quality and safety of fish sauce products, highlighting the importance of monitoring biogenic amines and ensuring accurate labeling to comply with food safety regulations. Full article

(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)

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22 pages, 1043 KB

Open AccessArticle

Strategies for Reducing Fat in Mayonnaise and Their Effects on Physicochemical Properties

by Cecilia Abirached, María Noel Acuña, Tatiana Carreras and Ignacio Vieitez

Foods 2025, 14(17), 3133; https://doi.org/10.3390/foods14173133 - 8 Sep 2025

Viewed by 583

Abstract

Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparable to commercial low-fat formulations but with a lower oil content (<30%). Three [...] Read more.

Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparable to commercial low-fat formulations but with a lower oil content (<30%). Three formulations were prepared using canola oil and high-oleic sunflower oil at different concentrations (10%, 15%, and 30%), with and without the addition of synthetic antioxidants (BHA and BHT). Guar gum was used to control the viscosity of the continuous phase, adjusting its concentration between 0.75% and 1.55%. The formulations were compared with a commercial low-fat sample (MH) in terms of flow and rheological properties, color, phase separation stability, particle size, microscopy, and oxidative stability. The formulations exhibited flow behavior and Konini’s viscosity similar to MH. The 15% oil formulation (MHO-15%) had a particle size comparable to MH. Both MH and the experimental formulations exhibited a weak gel structure. To achieve the characteristic yellow color, β-carotene should be added to MHO-15%. Formulations containing canola oil and those without antioxidants showed higher susceptibility to oxidation, leading to the selection of high-oleic oil with added antioxidants. Based on these findings, a potential reduced-fat mayonnaise-type sauce could be formulated by decreasing lipid content from 30% to 15%. Full article

(This article belongs to the Special Issue Healthy Lipids for Food Processing)

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20 pages, 3372 KB

Open AccessArticle

β-Cyclodextrin/Thymol Microcapsule-Embedded Starch Coatings for Synchronized Antimicrobial Release and Shelf-Life Extension in Blueberries

by Xiangyue Li, Yuxin Liu, Jiayi Zheng, Xiaoyi Zhu, Weirui Fang, Shanshan Lei, Weiran Zhuang, Jing Wu, Tong Hao, Sulin You, Xi Wei, Wen Qin, Yaowen Liu and Mingrui Chen

Foods 2025, 14(17), 3132; https://doi.org/10.3390/foods14173132 - 7 Sep 2025

Viewed by 573

Abstract

An eco-friendly composite coating was developed for blueberry preservation through the incorporation of thymol-loaded β-cyclodextrin microcapsules (THY@β-CD) into a potato starch (PO) matrix. Microencapsulation at an optimal wall-to-core ratio of 13:1 achieved a THY encapsulation efficiency of 73.24%. Structural analyses confirmed the successful [...] Read more.

An eco-friendly composite coating was developed for blueberry preservation through the incorporation of thymol-loaded β-cyclodextrin microcapsules (THY@β-CD) into a potato starch (PO) matrix. Microencapsulation at an optimal wall-to-core ratio of 13:1 achieved a THY encapsulation efficiency of 73.24%. Structural analyses confirmed the successful formation of an inclusion complex, which enhanced thermal stability and provided a controlled release profile governed by Fickian diffusion mechanisms. When applied to blueberries, the coating significantly reduced weight loss by 22%, delayed softening, and more effectively preserved anthocyanin content compared to uncoated fruit during 10-day storage. Furthermore, it well-maintained the sensory quality and visual appeal of the fruit. These results demonstrate that the THY@β-CD/PO coating synergistically integrates sustained antimicrobial delivery with matrix compatibility, offering a promising natural alternative to synthetic preservatives for extending the shelf life of blueberries. Full article

(This article belongs to the Special Issue Plant Essential Oils: Extraction Methods and Applications in Food Packaging)

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20 pages, 5397 KB

Open AccessArticle

Differences in Hydration Behavior and Physicochemical Properties of Starches from Different Sorghum Varieties and Their Multiple Relationships

by Jun Mao, Jihong Li, Hongdong Yan and Qun Shen

Foods 2025, 14(17), 3131; https://doi.org/10.3390/foods14173131 - 7 Sep 2025

Viewed by 365

Abstract

The physicochemical properties of sorghum determine its application. This study investigated the differences and relationships in the physicochemical properties of four typical japonica sorghum starches (JSS, including JZ159, JZ167, JZ169 and FZ4) and three waxy sorghum starches (WSS, including JN, LML and NL). [...] Read more.

The physicochemical properties of sorghum determine its application. This study investigated the differences and relationships in the physicochemical properties of four typical japonica sorghum starches (JSS, including JZ159, JZ167, JZ169 and FZ4) and three waxy sorghum starches (WSS, including JN, LML and NL). The results showed that there were significant differences in their hydration properties, thermal properties, gelatinisation properties and digestibility. The water solubility index (WSI) of all starches was positively related to the swelling power (SP). With the increase in temperature (75–95 °C), the SP values of JSS and WSS samples increased significantly, and the SP of WSS samples was higher than that of JSS samples. Before 60 min, the digestibility of JZ159 and JZ167 was significantly lower. At 180 min of digestion, the digestibility of all starches was close (87.49–93.15%). At different temperatures, the SP and WSI values of WSS samples were significantly correlated with the predicted glycemic index (pGI), resistant starch (RS) and rapidly digestible starch (RDS), while the relationships among these parameters in JSS samples varied with temperature. This study also revealed the hydration characteristics of different sorghum starches and the influence of their hydration behaviours on physicochemical and digestive properties. Full article

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

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24 pages, 5051 KB

Open AccessArticle

Carbon Dots from Dried German Chamomile Flower and Its Residual Biomass: Characteristics, Bioactivities, Cytotoxicity and Its Preservative Effect on the Refrigerated Precooked Baby Clam (Paphia undulata)

by Birinchi Bora, Suriya Palamae, Bin Zhang, Tao Yin, Jun Tae Kim, Jong-Whan Rhim and Soottawat Benjakul

Foods 2025, 14(17), 3130; https://doi.org/10.3390/foods14173130 - 7 Sep 2025

Viewed by 443

Abstract

The growing demand for natural and sustainable food preservatives has drawn interest in carbon dots (CDs) derived from plant sources. This study aimed to synthesize CDs from dried German chamomile flowers (DF) and residual biomass (RB) obtained after essential oil extraction using a [...] Read more.

The growing demand for natural and sustainable food preservatives has drawn interest in carbon dots (CDs) derived from plant sources. This study aimed to synthesize CDs from dried German chamomile flowers (DF) and residual biomass (RB) obtained after essential oil extraction using a hydrothermal process. Their characteristics, bioactivities and cytotoxicity were examined. Both DF-CDs and RB-CDs were spherical (7–10 nm), exhibited strong UV blocking properties and tunable fluorescence and were rich in polyphenolic functional groups, especially the –OH group. DF-CDs generally showed higher antioxidant capacity than RB-CDs as assayed by DPPH, ABTS radical scavenging activities, FRAP and metal chelation activity. Both CDs showed antibacterial effects toward pathogenic bacterial strains (Escherichia coli and Listeria monocytogenes) and spoilage bacteria (Shewanella putrefaciens and Pseudomonas aeruginosa) in a dose-dependent manner. Cytotoxicity was assessed in BJ human fibroblasts, and both CDs exhibited high biocompatibility (>88% viability at 1000 µg/mL). When both CDs at 300 and 600 ppm were applied in a precooked baby clam edible portion (PBC-EP) stored at 4 °C, microbial growth, TVB and TMA contents were lower than those of the control. The total viable count was still under the limit (5.8 log CFU/mL) for the sample treated with CDs at 600 ppm up to 9 days, while the control was kept for only 3 days. Furthermore, the lipid oxidation level (PV and TBARS value) of PBC-EP decreased with CD treatment, especially at higher concentrations (600 ppm). Therefore, chamomile-derived CDs could serve as a promising alternative for perishable seafood preservation. Full article

(This article belongs to the Special Issue Food Products and By-Products: Deep Processing and Comprehensive Utilization)

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21 pages, 13552 KB

Open AccessArticle

Effects of Thermal Treatments on the Physicochemical and Flavor Profiles of Chili Powders and Their Derived Chili Oils

by Chunping Jiang, Lijia Zhang, Linman Yu, Zhengfeng Fang, Bin Hu, Hong Chen, Wenjuan Wu, Yuntao Liu and Zhen Zeng

Foods 2025, 14(17), 3129; https://doi.org/10.3390/foods14173129 - 6 Sep 2025

Viewed by 309

Abstract

Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and flavor profiles remains underexplored. In this study, the flavor profiles of raw untreated, stir-fried, oven-baked, and [...] Read more.

Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and flavor profiles remains underexplored. In this study, the flavor profiles of raw untreated, stir-fried, oven-baked, and microwaved chili powders (RC, SC, OC, and MC) and their corresponding chili oils obtained through secondary flavor activation (RCO, SCO, OCO, and MCO) were analyzed using E-nose, GC-IMS, HS-SPME-GC-MS, LC-MS/MS, and sensory evaluation techniques. E-nose and GC-IMS 2D topographic plots revealed that thermal treatment increased the concentration of volatile flavor compounds. HS-SPME-GC-MS further detected 220 and 207 volatile compounds in chili powders and oils, respectively, with 74 and 35 identified as differential volatile compounds. Aldehydes ((E,E)-2,4-heptadienal, benzaldehyde), alcohols (1-nonanol, 2-furanmethanol), Maillard reaction products (ethyl pyrazine, 2,3-dimethylpyrazine, and 2-ethyl-6-methylpyrazine), and methyl acetate were significantly enhanced in SC, OC, and MC and their corresponding chili oils. Among them, OC and OCO showed the greatest increase in differential flavor substances. Additionally, all three treatments enhanced the release of taste-active substances and improved sensory overall acceptability. These findings provide new insights for the food industry in optimizing chili product processing. Full article

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

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26 pages, 4843 KB

Open AccessArticle

Development of Fermented Peach–Apricot Mixed Juice and Study of Its Storage Stability

by Shun Lv, Yao Zhao, Zeping Yang, Xiaolu Liu, Ruoqing Liu, Mingshan Lv and Liang Wang

Foods 2025, 14(17), 3128; https://doi.org/10.3390/foods14173128 - 6 Sep 2025

Viewed by 343

Abstract

To address the challenge of postharvest spoilage in flat peaches and white apricots, we developed fermented peach–apricot mixed juice (PAMJ) using these fruits as raw materials through multi-strain synergistic fermentation. Its fermentation processes were optimised through uniform design and single-factor experiments. The flavour [...] Read more.

To address the challenge of postharvest spoilage in flat peaches and white apricots, we developed fermented peach–apricot mixed juice (PAMJ) using these fruits as raw materials through multi-strain synergistic fermentation. Its fermentation processes were optimised through uniform design and single-factor experiments. The flavour characteristics of PAMJ were analysed using an electronic nose, an electronic tongue, gas chromatography–mass spectrometry (GC-MS) and sensory evaluation indices. PAMJ demonstrated optimal performance in terms of peach–apricot flavour profile, sweetness-sourness balance, and overall acceptability, achieving the highest sensory scores. Additionally, GC-MS analysis identified 116 volatile organic compounds, with PAMJ exhibiting the highest contents of terpenes and ketones. PAMJ was identified as the optimal fermentation matrix. Subsequently, response surface methodology was used to optimise its fermentation parameters. PAMJ represented a post-mixing fermentation system wherein peaches and apricots were initially mixed and subsequently fermented with a bacterial consortium comprising Limosilactobacillus fermentum (15%), Lactobacillus acidophilus (10%), Levilactobacillus brevis (34%), Lacticaseibacillus paracasei subsp. Tolerans (13%), Lactiplantibacillus plantarum subsp. plantarum (13%) and Limosilactobacillus reuteri (15%). After fermentation with an initial inoculum concentration of 5.2 × 10⁶ CFU/mL at 37 °C for 20 h, the initial soluble solid content of PAMJ increased from 16 to 16.5 °Brix, superoxide dismutase (SOD) activity increased from 250 to 295 U/mL and the number of volatile compounds (NVC) increased from 60 to 66. Furthermore, the storage stability of pasteurised PAMJ was evaluated by monitoring SOD and NVC at 5-day intervals. The data were analysed using kinetic and Arrhenius equations. The shelf life of PAMJ at 4 °C, 25 °C and 37 °C was 69, 48 and 39 days when NVC was used as the index and 99, 63 and 49 days when SOD activity was used as the index, respectively. These findings indicate that fermentation with lactic acid bacteria exerts positive effects on the quality of mixed juices, providing a novel strategy for processing speciality fruits in Xinjiang. Full article

(This article belongs to the Section Food Biotechnology)

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18 pages, 4032 KB

Open AccessArticle

Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour–Starch Levels

by Yang Lu, Luo Tang, Shuying Li, Peiling Liu, Ting Chen and Fayin Ye

Foods 2025, 14(17), 3127; https://doi.org/10.3390/foods14173127 - 6 Sep 2025

Viewed by 352

Abstract

Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both the slurry’s properties and the quality of mianpi using [...] Read more.

Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both the slurry’s properties and the quality of mianpi using three formulations: wheat flour (F100), a 50:50 (w/w) wheat flour–starch mix (F50), and wheat starch (F0). Our findings demonstrated that NaCl significantly altered the slurry rheology, pasting behavior, texture, and starch ordered structures. It notably reduced the slurry apparent viscosity, while it showed a divergent effect on its pasting properties. Regarding product quality, NaCl induced a measurable alteration in L*, a*, and b* values of mianpi, though visually imperceptible. F100 mianpi maintained texture except for when adding 2% NaCl, which reduced hardness. NaCl increased tensile strength (excluding F0). However, it caused irregular texture changes in F50 and F0 mianpi. Furthermore, NaCl modulated viscoelastic properties of mianpi products, as evidenced by reductions in storage and loss modulus. FT-IR showed NaCl disrupted starch short-range order in F100/F0 but improved it in F50, though Raman spectroscopy (480 cm⁻¹) did not detect this shift. Gluten protein secondary structure remained unaffected across all formulations. These results guide NaCl–starch–flour formulations in starch-gel-based foods. Full article

(This article belongs to the Special Issue Cereal Products: Novel Uses and Processing Technology)

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16 pages, 1481 KB

Open AccessArticle

Inequality in China’s Food and Nutrition Production and the Decomposition of Contributing Sources

by Wenli Qiang, Jiayi Liu, Baowen Zhang, Die Huang and Yue Xiang

Foods 2025, 14(17), 3126; https://doi.org/10.3390/foods14173126 - 6 Sep 2025

Viewed by 343

Abstract

Food and nutrition production play a pivotal role in China’s transition toward a nutrition-sensitive food system. Alongside rapid urbanization and dietary shifts, substantial transformations have occurred in food production patterns. This study investigates inequality in China’s food and nutrition sectors from 1991 to [...] Read more.

Food and nutrition production play a pivotal role in China’s transition toward a nutrition-sensitive food system. Alongside rapid urbanization and dietary shifts, substantial transformations have occurred in food production patterns. This study investigates inequality in China’s food and nutrition sectors from 1991 to 2021 by employing the Theil index and Gini coefficient, analyzing its drivers from both regional and categorical perspectives. The findings reveal significant disparities in food production concentration across different categories, with notable shifts over the study period. Land-intensive agricultural products—including cereals, oil crops, sugar crops, pulses, roots, tubers, and livestock—exhibited increasing inequality, as indicated by rising Gini coefficients and Theil indices, suggesting greater spatial concentration. In contrast, labor-intensive categories such as fruits and aquatic products showed declining inequality, reflecting broader distribution. Notably, inequality within specific food types (e.g., wheat, beet, and rapeseed production) exceeded disparities among broader food categories. Nutrition inequality, measured by both indices, also increased between 1991 and 2021. However, variations across different nutrients were relatively minor, as diversified nutrition sources mitigated inequality within food categories. Geospatial analysis further highlighted distinct patterns: cereals were the primary contributors to disparities in energy, protein, and mineral supply; oil crops and livestock products drove fat inequality; while vegetables and fruits predominantly influenced vitamin inequality. These findings offer critical insights for optimizing China’s food and nutrition distribution strategies, supporting more equitable and sustainable food system development. Full article

(This article belongs to the Section Food Nutrition)

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13 pages, 1951 KB

Open AccessArticle

A New β-Galactosidase from Pseudomonas tritici SWRI145 for Efficient Bioproduction of Galactooligosaccharides

by Xiangpeng Jin, Zhuo Cheng, Yulei Zhang, Penka Petrova, Kaloyan Petrov, Wenli Zhang and Wanmeng Mu

Foods 2025, 14(17), 3125; https://doi.org/10.3390/foods14173125 - 6 Sep 2025

Viewed by 312

Abstract

Galactooligosaccharides (GOS) are a class of prebiotic carbohydrates composed of 2 to 8 galactose units linked together and often terminated with a glucose molecule. GOS have attracted significant attention for their health-promoting properties, including the regulation of gut microbiota, promotion of infant health, [...] Read more.

Galactooligosaccharides (GOS) are a class of prebiotic carbohydrates composed of 2 to 8 galactose units linked together and often terminated with a glucose molecule. GOS have attracted significant attention for their health-promoting properties, including the regulation of gut microbiota, promotion of infant health, immune modulation, laxative effects, and potential metabolic benefits. Widely utilized in functional foods, infant formulas, dairy products, and dietary supplements, GOS occur naturally in human milk and are primarily industrially produced through the enzymatic conversion of lactose. β-Galactosidase is a crucial enzyme in GOS bioproduction, which exhibits dual functions of hydrolysis and transglycosylation. In this investigation, a novel β-galactosidase from Pseudomonas tritici SWRI145 (Pstr β-galactosidase) was characterized. Biochemical characterization revealed that the enzyme exhibits the highest activity at 50 °C and pH 7.5, with a specific activity of 331.9 U/mg against ONPG. Under optimal reaction conditions (40 °C, pH 8.0, 300 g/L lactose, 0.4 mg/mL enzyme), 134.3 g/L GOS were produced, corresponding to 44.8% GOS yield and 80% substrate conversion. LC-MS analysis confirmed that the main products were GOS with degrees of polymerization (DP) ranging from 2 to 4. To our knowledge, this is the first report of a Pseudomonas-derived β-galactosidase with demonstrated GOS synthesis capability, highlighting its potential for industrial application. Full article

(This article belongs to the Special Issue Biotechnology in Food Processing: Generation and Utilization of Functional Sugars)

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14 pages, 329 KB

Open AccessArticle

Beverage Consumption in Reproductive-Age and Postmenopausal Mexican Women: Habits and Associated Factors

by Alexandra Tijerina, Daessy Newton-Rubi, Silvia García, Rogelio Salas, Cristina Bouzas and Josep A. Tur

Foods 2025, 14(17), 3124; https://doi.org/10.3390/foods14173124 - 6 Sep 2025

Viewed by 260

Abstract

Water consumption in adults usually reaches lower levels than the recommendations, and evidence of the beverage consumption habits of women in the stages around menopause is scarce. The aim of this study was to assess the consumption of beverages and to determine how [...] Read more.

Water consumption in adults usually reaches lower levels than the recommendations, and evidence of the beverage consumption habits of women in the stages around menopause is scarce. The aim of this study was to assess the consumption of beverages and to determine how physical, psychological, and environmental factors modify the hydration habits of reproductive-age and postmenopausal women in the northeast of Mexico. We carried out a cross-sectional study of 40–65-year-old female (n = 690) residents in the metropolitan area of Monterrey, Nuevo León state, Mexico, who were classified as reproductive (n = 263) and postmenopausal (n = 427). Anthropometrics, including body composition, beverage consumption, physical activity, and physical, psychological, and environmental factors, were assessed. There were no differences between the BMI and waist-to-height ratio of reproductive-age and postmenopausal women. The total daily beverage consumption did not differ between reproductive-age and postmenopausal women, with an average beverage consumption of 2723–2915 g/day. A third of the women studied consumed less than 1.5 L/day, and another third—mainly the younger participants—consumed between 1.5 and 2.0 L/day. The most consumed beverage was plain water, followed by regular soda, flavored beverages, coffee, and diet soda. Consumption of regular soda, flavored beverages, and milk was higher among reproductive-age women. The postmenopausal women indicated a higher consumption of plain water and juices. Similar effects of physical and psychological factors and environmental temperature on the beverage consumption of reproductive and postmenopausal women were observed. Physical activity, maximum daily temperature, and body composition were the factors that conditioned beverage intake. Full article

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

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19 pages, 1529 KB

Open AccessArticle

Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese

by Chiara Pisana, Margherita Caccamo, Marcella Barbera, Giovanni Marino, Graziella Serio, Elena Franciosi, Luca Settanni, Raimondo Gaglio and Cinzia Caggia

Foods 2025, 14(17), 3123; https://doi.org/10.3390/foods14173123 - 6 Sep 2025

Viewed by 538

Abstract

This study provides a comprehensive characterization of the microbiological, chemical, and sensory profiles of Sicilian Canestrato Fresco (SCF) cheese, a traditional agri-food product (TAP) made from raw cow’s milk using artisanal methods and typically consumed after 20 d of ripening. Plate count analyses [...] Read more.

This study provides a comprehensive characterization of the microbiological, chemical, and sensory profiles of Sicilian Canestrato Fresco (SCF) cheese, a traditional agri-food product (TAP) made from raw cow’s milk using artisanal methods and typically consumed after 20 d of ripening. Plate count analyses confirmed high levels of mesophilic lactic acid bacteria (LAB) exceeding 10⁸ CFU/g. Both rod- and coccus-shaped LAB populations were present at these elevated levels. Pathogens such as Listeria monocytogenes and Salmonella spp. were not detected, although potential contaminants including Enterobacteriaceae, total coliforms, and Escherichia coli were detected at levels of 1.0–3.5 log CFU/g. High-throughput sequencing confirmed LAB as the dominant taxa, comprising the majority of the bacterial community, which accounted for 78.12% to 99.63% of the total relative abundance (RA) across all cheese samples. The fatty acid profile was typical of cow’s milk cheeses, with long-chain fatty acids (C15–C18) representing ~75% of the total, followed by medium- (~17%) and short-chain (<8%) fatty acids. Volatile organic compound analysis showed free fatty acids as the most abundant class, followed by esters, alcohols, ketones, and aldehydes. These findings highlight the role of traditional practices in preserving the sensory and chemical identity of SCF cheese. However, the presence of hygiene indicators suggests a need for improving sanitary measures along the production chain. Future research should explore the impact of targeted microbial management and packaging conditions to enhance both safety and product standardization without compromising artisanal traits. Full article

(This article belongs to the Special Issue Quality Characteristics of Traditional and Innovative Foods)

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18 pages, 3260 KB

Open AccessArticle

Causal Inference Framework Reveals Mediterranean Diet Superiority and Inflammatory Mediation Pathways in Mortality Prevention: A Comparative Analysis of Nine Common Dietary Patterns

by Jianlin Lin, Qiletian Wang, Xiaoxia Liu, Miao Zhou, Zhongwen Feng, Xiuling Ma, Junrong Li, Renyou Gan, Xu Wang and Kefeng Li

Foods 2025, 14(17), 3122; https://doi.org/10.3390/foods14173122 - 6 Sep 2025

Viewed by 296

Abstract

Background/Objectives: While some dietary indices have been developed to assess diet quality and chronic disease risk, their comparative effectiveness within the same population remains unclear due to methodological limitations in observational studies. This study employs a causal inference framework to compare nine [...] Read more.

Background/Objectives: While some dietary indices have been developed to assess diet quality and chronic disease risk, their comparative effectiveness within the same population remains unclear due to methodological limitations in observational studies. This study employs a causal inference framework to compare nine dietary indices for reducing all-cause and cardiovascular mortality, while investigating inflammatory pathways through multiple mediation analysis. Methods: Using dietary data from 33,881 adults (aged ≥ 20 years, median follow-up 92 months), we applied a causal directed acyclic graph to identify the minimum sufficient adjustment set and implemented generalized propensity score matching to address confounding. Robust Cox proportional hazards regression assessed associations between nine dietary indices—Dietary Inflammatory Index (DII), Composite Dietary Antioxidant Index (CDAI), Healthy Eating Index 2015/2020 (HEI-2015/2020), Alternate Healthy Eating Index (AHEI), Alternate Mediterranean Diet (aMED), Mediterranean Diet Index (MEDI), and Dietary Approaches to Stop Hypertension (DASH/DASHI)—and mortality outcomes. Multiple additive regression trees (MART) algorithm was used for multiple mediation analysis to examine inflammatory markers (PAR, SII, NPR, TyG, LMR, PLR, ELR, CRP) as mechanistic mediators. Results: Among 33,881 participants (mean age 47.07 years, 51.34% women), 4,230 deaths occurred, including 827 cardiovascular deaths. Under the causal inference framework, higher DII scores increased both all-cause (HR: 1.07; 95% CI: 1.02–1.12) and cardiovascular mortality risk (HR: 1.07; 95% CI: 1.04–1.10) by 7%. The aMED demonstrated the strongest protective association, reducing all-cause mortality by 12% (HR: 0.88; 95% CI: 0.80–0.97) and cardiovascular mortality by 11% (HR: 0.89; 95% CI: 0.80–0.98), followed by MEDI with similar magnitude effects. Other healthy dietary indices showed modest 1–3% risk reductions. Multiple mediation analysis revealed that inflammatory markers, particularly neutrophil-to-platelet ratio (NPR) and systemic immune-inflammation index (SII), significantly mediated diet–mortality associations across all indices, with C-reactive protein (CRP) serving as the most frequent mediator. Conclusions: Using causal inference methodology, the Mediterranean dietary pattern (aMED) shows the strongest causal association with reduced mortality risk, with inflammatory pathways serving as key mediating mechanisms. These findings provide robust evidence for prioritizing Mediterranean dietary patterns in public health interventions and clinical practice, while highlighting inflammation as a critical therapeutic target for dietary interventions aimed at reducing mortality risk. Full article

(This article belongs to the Section Food Nutrition)

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17 pages, 10116 KB

Open AccessArticle

Blueberry Anthocyanins Ameliorate Hepatic Dysfunction in High-Fat Diet-Fed Mice: Association with Altered Gut Microbiota and Bile Acid Metabolism

by Peng Xu, Yucheng He, Junyi Wang, Yingkun Sheng and Jianfeng Wang

Foods 2025, 14(17), 3121; https://doi.org/10.3390/foods14173121 - 6 Sep 2025

Viewed by 322

Abstract

The rapid rise in obesity has evolved into a critical global public health concern. Considering the potential adverse effects of current anti-obesity medications, the development of functional foods sourced from natural materials has emerged as a viable alternative. Blueberries, a category of berry [...] Read more.

The rapid rise in obesity has evolved into a critical global public health concern. Considering the potential adverse effects of current anti-obesity medications, the development of functional foods sourced from natural materials has emerged as a viable alternative. Blueberries, a category of berry fruits, exhibit potential anti-obesity characteristics. In this research, we assessed the impacts of Blueberry extract rich in anthocyanins (BE) on lipid metabolism and liver health in a high-fat diet (HFD)-induced obese mouse model. The findings indicated that BE notably diminished lipid accumulation in both serum and the liver, and mitigated hepatic steatosis and oxidative stress. Integrated proteomic, metagenomic, and metabolomic analyses further revealed the underlying mechanisms. Consumption of BE intake reconfigured the gut microbiota composition and reduced the microbial capacity for secondary bile acid metabolism, thereby interrupting bile acid recycling and facilitating fecal excretion. This process led to a reduction in systemic cholesterol levels and ultimately alleviated hepatic lipid accumulation, resulting in enhanced liver health. Full article

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

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17 pages, 4006 KB

Open AccessArticle

A Simple, Rapid, and Contamination-Free Ultra-Sensitive Cronobacter sakazakii Visual Diagnostic Platform Based on RPA Combined with CRISPR/Cas12a

by Yan Liu, Yu Xie, Zhangli Wang, Zuoqi Gai, Xu Zhang, Jiahong Chen, Hongtao Lei, Zhenlin Xu and Xing Shen

Foods 2025, 14(17), 3120; https://doi.org/10.3390/foods14173120 - 6 Sep 2025

Viewed by 315

Abstract

CRISPR/Cas systems have made significant progress in the field of molecular diagnostics in recent years. To overcome the aerosol contamination problem brought on by amplicon transfer in the common two-step procedure, the “one-pot method” has become a major research hotspot in this field. [...] Read more.

CRISPR/Cas systems have made significant progress in the field of molecular diagnostics in recent years. To overcome the aerosol contamination problem brought on by amplicon transfer in the common two-step procedure, the “one-pot method” has become a major research hotspot in this field. However, these methods usually rely on specially designed devices or additional chemical modifications. In this study, a novel “one-pot” strategy was developed to detect the foodborne pathogen Cronobacter sakazakii (C. sakazakii). A specific sequence was screened out from the virulence gene ompA of C. sakazakii as the detection target. Combining with the recombinase polymerase amplification (RPA), a rapid detection platform for C. sakazakii based on the CRISPR/Cas12a system was established for the first time. The sensitivity of this method was determined from three different levels, which are 10⁻⁴ ng/μL for genomic DNA (gDNA), 1.43 copies/μL for target DNA, and 6 CFU/mL for pure bacterial culture. Without any microbial enrichment, the detection limits for artificially contaminated cow and goat milk powder samples were 4.65 CFU/mL and 4.35 CFU/mL, respectively. To address the problem brought on by aerosol contamination in the common RPA-CRISPR/Cas12a two-step method, a novel pipette tip-in-tube (PTIT) method for simple and sensitive one-pot nucleic acid detection was further developed under the inspiration of the capillary principle. The RPA and CRISPR/Cas systems were isolated from each other by the force balance of the solution in a pipette tip before amplification. The detection limits of the PTIT method in pure bacterial culture and the spiked samples were exactly the same as that of the two-step method, but with no false positive cases caused by aerosol contamination at all. Compared with other existing one-pot methods, the PTIT method requires no additional or specially designed devices, or any chemical modifications on crRNA and nucleic acid probes. Therefore, the PTIT method developed in this study provides a novel strategy for realizing one-pot CRISPR/Cas detection easily and holds significant potential for the rapid point-on-care testing (POCT) application. Full article

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

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18 pages, 2406 KB

Open AccessArticle

Study on the Calcium Transport-Promoting Property and Mechanism of the Peptide–Calcium Complex DEEENDQVK–Ca Based on a Caco-2 Monolayer Model

by Yaxin Zhang, Jingjing Ru, Shan Gao, Hongli Zhi, Wei Zhao, Chunyan Hao and Xiaowei Zhang

Foods 2025, 14(17), 3119; https://doi.org/10.3390/foods14173119 - 6 Sep 2025

Viewed by 366

Abstract

Peptide–calcium complexes exhibit promise as calcium supplements due to their enhanced bioavailability. Phosvitin nonapeptide DEEENDQVK (DK) possesses a high calcium-binding capability. This study investigated the calcium transport-promoting properties of DK and DEEENDQVK–calcium complex (DK–Ca) using a Caco-2 monolayer model. Both DK and DK–Ca [...] Read more.

Peptide–calcium complexes exhibit promise as calcium supplements due to their enhanced bioavailability. Phosvitin nonapeptide DEEENDQVK (DK) possesses a high calcium-binding capability. This study investigated the calcium transport-promoting properties of DK and DEEENDQVK–calcium complex (DK–Ca) using a Caco-2 monolayer model. Both DK and DK–Ca concentration-dependently promoted calcium transport, and compared with the CaCl₂ control, enhanced calcium transport by 1.07-fold and 1.83-fold, respectively. The calcium transport channels and mechanisms of DK and DK–Ca were also investigated using transfer channel regulators, real-time quantitative polymerase chain reaction, and molecular docking. The results showed that DK–Ca primarily promoted calcium transport through the TRPV6 channel, with supplementary contributions from paracellular and endocytosis channels, while DK did not rely on the endocytosis channel. DK and DK–Ca promoted calcium transport by upregulating TRPV6, calbindin-D9k, PMCA1b, and claudin-2 mRNA expression. DK–Ca exhibited a higher binding affinity for TRPV6 (−10.0 kcal/mol) compared to DK (−5.5 kcal/mol). DK–Ca primarily binds TRPV6′s extracellular exposed cavity through hydrogen bonds and hydrophobic interactions, increasing the local calcium concentration at the channel entrance to promote calcium absorption. This study provides cellular-level mechanistic clues for the potential effects of DK–Ca as a calcium supplement. Full article

(This article belongs to the Special Issue Production, Health Benefits and Potential Applications of Bioactive Peptides Derived from Food and By-Products)

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26 pages, 3813 KB

Open AccessArticle

Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt

by Angela Carboni, Roberto Cabizza, Pietro Paolo Urgeghe, Francesco Fancello, Severino Zara and Alessandra Del Caro

Foods 2025, 14(17), 3118; https://doi.org/10.3390/foods14173118 - 6 Sep 2025

Viewed by 319

Abstract

The valorization of agro-industrial by-products is a key component of sustainability goals in food production. Olive pomace (OP), a major by-product of olive oil extraction, is characterized by a high content of dietary fiber and bioactive phenolic compounds with antioxidant activity, which contribute [...] Read more.

The valorization of agro-industrial by-products is a key component of sustainability goals in food production. Olive pomace (OP), a major by-product of olive oil extraction, is characterized by a high content of dietary fiber and bioactive phenolic compounds with antioxidant activity, which contribute to its nutritional and functional potential. The present study investigated the effect of the fortification of sheep milk yogurt with freeze-dried OP (1% w/w), added either before pasteurization (YOPB) or after overnight refrigeration (YOPA). The OP showed considerable antioxidant capacity and was microbiologically safe. Its addition significantly increased the yogurt’s total phenolic content, with YOPB displaying the lowest syneresis and the highest water-holding capacity and apparent viscosity. Textural and scanning electron microscopy analyses revealed that the timing of OP addition affected the gel structure, with pre-pasteurization incorporation facilitating a superior integration into the protein network. The microbial viability was preserved, and the sensory evaluation showed no significant differences in consumer acceptance between the control and YOPB. These findings highlight OP’s potential as a functional ingredient for dairy fortification, contributing to waste reduction and improving gel structure. The findings obtained provide support for the development of sustainable and functional dairy products enriched with by-products derived from the olive oil industry. Full article

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

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22 pages, 3206 KB

Open AccessArticle

Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum

by Tingting Zhang, Rongbin Zhong, Feifei Shi, Qian Yang, Peng Liang and Jiacong Deng

Foods 2025, 14(17), 3117; https://doi.org/10.3390/foods14173117 - 6 Sep 2025

Viewed by 344

Abstract

This study established a biological fermentation process using Saccharomyces cerevisiae and Lactobacillus plantarum to deodorize squid cartilage homogenate. The optimal fermentation conditions for S. cerevisiae were determined as follows: fermentation time 105 min, temperature 34 °C, and inoculum size 0.85%. For L. plantarum [...] Read more.

This study established a biological fermentation process using Saccharomyces cerevisiae and Lactobacillus plantarum to deodorize squid cartilage homogenate. The optimal fermentation conditions for S. cerevisiae were determined as follows: fermentation time 105 min, temperature 34 °C, and inoculum size 0.85%. For L. plantarum, the optimum conditions were 79 min, 34.5 °C, and 4.5% inoculum. Based on electronic nose and HS-SPME-GC-MS analyses, S. cerevisiae outperformed L. plantarum in eliminating key offensive odor compounds, especially sulfur-containing compounds and aldehydes, while promoting the formation of pleasant aroma compounds such as esters and ketones (e.g., carvone and δ-pentenol). Mechanistic insights suggest that the enhanced deodorization efficiency of S. cerevisiae may be attributed to its multi-pathway synergistic metabolism, involving enzymes like dioxygenases and sulfide oxidases that facilitate the conversion of malodorous substances into odorless or pleasantly aromatic compounds. These findings provide a valuable theoretical and practical foundation for the high-value utilization of squid processing by-products and propose a promising bio-deodorization strategy for aquatic products. Full article

(This article belongs to the Special Issue Fermented Foods: Processing, Flavor Formation, Nutritional and Biological Activities)

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16 pages, 2387 KB

Open AccessArticle

Improvement in Physicochemical and Functional Properties of Insoluble Dietary Fiber from Rice Bran Treated with Different Processing Methods

by Yanxia Chen, Qin Ma, Fei Huang, Xuchao Jia, Lihong Dong, Dong Liu, Mingwei Zhang and Ruifen Zhang

Foods 2025, 14(17), 3116; https://doi.org/10.3390/foods14173116 - 5 Sep 2025

Viewed by 300

Abstract

Rice bran represents an exceptional natural source of dietary fiber (DF), and its physicochemical properties and therapeutic potential are closely associated with its origin and processing methods. Herein, rice bran was subjected to extrusion, fermentation, and a combined treatment of fermentation and extrusion [...] Read more.

Rice bran represents an exceptional natural source of dietary fiber (DF), and its physicochemical properties and therapeutic potential are closely associated with its origin and processing methods. Herein, rice bran was subjected to extrusion, fermentation, and a combined treatment of fermentation and extrusion to explore the alternations in the structural, physicochemical, and functional properties of the resulting insoluble dietary fiber (IDF). All treatments induced substantial microstructural alterations in IDF, producing fiber matrices with enhanced porosity and looser architectures. The employed processing treatments significantly enhanced the functional properties of rice bran IDF over the unprocessed sample, with 1.37- to 1.78-fold increases in oil-holding capacity, 1.31- to 1.48-fold increases in cholesterol-adsorption capacity, 2.89- to 5.90-fold increases in α-amylase-inhibitory activity, and 2.41- to 3.70-fold increases in glucose-adsorption capacity. Among them, extrusion proved more effective than fermentation in enhancing the water-holding capacity, sodium cholate binding, and cholesterol-adsorption capacity of rice bran IDF. However, fermented rice bran-derived IDF exhibited the optimum α-amylase-inhibitory and glucose-absorption capacities among all employed IDF samples. These findings provide valuable insights for the development of rice bran-based functional foods with enhanced health benefits. Full article

(This article belongs to the Special Issue Natural Active Compounds in Foods: Screen, Sources and Health Benefits)

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35 pages, 455 KB

Open AccessReview

Milk Supply in Lebanon: Economic Challenges and the Role of Traditional Dairy Products

by Ossama Dimassi, Lina Jaber, Layla Fleyfel and Shady Hamadeh

Foods 2025, 14(17), 3115; https://doi.org/10.3390/foods14173115 - 5 Sep 2025

Viewed by 480

Abstract

Traditional dairy products remain an essential yet underutilized component of Lebanon’s food system. Amid economic instability, supply chain fragility, and heavy reliance on imported dairy inputs (≈80% of demand), these products offer resilient, low-input alternatives rooted in centuries-old practices. This review analyzes key [...] Read more.

Traditional dairy products remain an essential yet underutilized component of Lebanon’s food system. Amid economic instability, supply chain fragility, and heavy reliance on imported dairy inputs (≈80% of demand), these products offer resilient, low-input alternatives rooted in centuries-old practices. This review analyzes key traditional Lebanese dairy products, including Labneh, Labneh–Anbaris, Akkawi, Shanklish, Halloumi, Karishi, Pressed–Brined Karishi (Lebanese Double-Cream), Qishta, and Kishk, using Codex Alimentarius and Tetra Pak classification frameworks. It examines their compositional attributes, milk-to-product conversion efficiency, preservation methods, and economic characteristics. The findings reveal a continuum from high-yield fresh cheeses to lower-yield preserved forms with extended shelf life, demonstrating diversified strategies for food security and resilience. Unlike prior studies focused mainly on composition or culinary aspects, this review integrates classification systems with cultural geography to map Lebanon’s traditional dairy landscape. It highlights strategies grounded in rural milk availability and artisanal know-how, revealing overlooked food system functions. These practices exemplify circular models that valorize whey, minimize waste, and preserve quality without refrigeration, aligning with sustainability goal SDG-12.3. This review calls for integrating these products into national food strategies, regulatory frameworks, and innovation systems, recognizing traditional Lebanese dairy as both cultural heritage and a strategic resource for a more self-sufficient and resilient food sector. Full article

(This article belongs to the Section Dairy)

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Foods, Volume 14, Issue 17 (September-1 2025) – 223 articles

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