Foods

29 pages, 2847 KB

Open AccessArticle

Effect of Selenium Fortification on Growth Performance and Nutritional Compounds of Kale (Brassica oleracea L. Var. acephala DC.)

by Xiu-Ying Zeng, Han Liao, Le-Cheng Shen, Qi Zou, Ting-Ting Lv, Mei Wang and Xiao-Yin Wang

Foods 2025, 14(18), 3283; https://doi.org/10.3390/foods14183283 - 22 Sep 2025

Abstract

This study aims to investigate the effects of selenium (Se) fortification on growth performance and the Se content in kale using Se fertilizer, and it determines the influences of Se fortification on the metabolic profile of kale using quasi-targeted metabolomics. The results showed [...] Read more.

This study aims to investigate the effects of selenium (Se) fortification on growth performance and the Se content in kale using Se fertilizer, and it determines the influences of Se fortification on the metabolic profile of kale using quasi-targeted metabolomics. The results showed that Se fortification increased the plant height and leaf weight of kale, up-regulated the total Se content and decreased the chlorophyll and total phenolic contents in kale leaf. Se fortification elevated selenate (Se(IV)), selenite (Se(VI)), selenocystine (SeCys₂), Se-methylselenocysteine (Se-MeSeCys) and selenomethionine (SeMet) contents, as well as total contents of Se in different forms in kale leaf. Se fortification also changed the metabolic profile of kale leaf, via six particular types of compounds (amino acid and its derivatives; organic acid and its derivatives; carbohydrates and its derivatives; lipids; flavonoids; organoheterocyclic compounds) and eight metabolic pathways (alanine, aspartate and glutamate metabolism; amino sugar and nucleotide sugar metabolism; sulfur metabolism; starch and sucrose metabolism; taurine and hypotaurine metabolism; glycolysis/gluconeogenesis; fructose and mannose metabolism; nitrogen metabolism). Moreover, 24 metabolic biomarkers were screened for kale leaf affected by Se fortification. Furthermore, correlations were observed between metabolic biomarkers and Se contents as well as speciation. These results indicate that Se fortification has a significant influence on the growth performance and nutritional compounds of kale, providing references for the future study on the production and bioactivity of Se-enriched kale. Full article

(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition)

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15 pages, 2523 KB

Open AccessArticle

Quality Evaluation of High-Polyphenol Vinegars Produced from Various Romanian Plum Cultivars

by Maria-Cristina Todașcă, Cătălina-Beatrice Poteraș, Teodora-Alexandra Iordache, Mihaela Tociu, Ștefan Theodor Tomas, Georgeta Ștefan and Fulvia-Ancuța Manolache

Foods 2025, 14(18), 3282; https://doi.org/10.3390/foods14183282 - 22 Sep 2025

Abstract

Plum vinegar represents a functional food product valued for its potential health benefits, largely attributed to its polyphenolic content. This study investigates the quality parameters of vinegars produced from five Romanian plum varieties (Centenar, Agent, Andreea, Anna Spath and Romanian Vanata), focusing on [...] Read more.

Plum vinegar represents a functional food product valued for its potential health benefits, largely attributed to its polyphenolic content. This study investigates the quality parameters of vinegars produced from five Romanian plum varieties (Centenar, Agent, Andreea, Anna Spath and Romanian Vanata), focusing on their physicochemical and phenolic profiles. Analyses included pH, total acidity, colorimetric evaluation, total polyphenolic content (TPC), antioxidant activity, and ATR-FTIR and ¹H-NMR spectroscopy. The vinegars exhibited pH values ranging from 3.2 to 3.7 and TPC values between 250 and 350 mg GAE/L during fermentation, with higher concentrations (up to 400 mg GAE/L) recorded post-aging. These findings support the potential of Romanian plum varieties as valuable raw materials for producing high-quality, polyphenol-rich fruit vinegars. Full article

(This article belongs to the Special Issue The Latest Advances in Phenolic Compounds and Their Application in Healthy Food)

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20 pages, 1568 KB

Open AccessReview

Probiotics and Postbiotics for Green Control of Foodborne Pathogens: Intelligent Detection and Biopreservation Strategies for Safer Foods

by Alice N. Mafe and Dietrich Büsselberg

Foods 2025, 14(18), 3281; https://doi.org/10.3390/foods14183281 - 22 Sep 2025

Abstract

The extensive use of chemical preservatives in the food industry has raised concerns over their association with gut microbiota imbalance, allergenic reactions, and potential carcinogenicity. Growing consumer demand for “clean label” products, coupled with regulatory pressures, has accelerated the search for safer and [...] Read more.

The extensive use of chemical preservatives in the food industry has raised concerns over their association with gut microbiota imbalance, allergenic reactions, and potential carcinogenicity. Growing consumer demand for “clean label” products, coupled with regulatory pressures, has accelerated the search for safer and more sustainable alternatives. In this study, it is reported for the first time that the synthesis of AIEE-type Supra-CDs using p-phenylenediamine (p-PA) and thiourea (TU), a breakthrough that provides a new class of nanomaterials with superior optical and antimicrobial properties. More importantly, the study demonstrates a quantitative improvement of spectral overlap through controllable inner filter effect (IFE), establishing a reliable strategy to enhance detection sensitivity and broaden applicability in food safety monitoring. Beyond their intrinsic antimicrobial potential, these Supra-CDs integrate seamlessly with intelligent detection platforms such as biosensors, CRISPR-based assays, and AI-assisted analytics, enabling real-time evaluation of probiotic- and postbiotic-based preservation systems. By combining novel material synthesis with precision monitoring technologies, this work offers a dual innovation: reducing reliance on synthetic additives while providing scalable tools for sustainable food preservation. The findings not only advance the frontier of biopreservation research but also align with global initiatives for consumer health and environmental sustainability. Full article

(This article belongs to the Special Issue Food Safety Protection: Intelligent Detection and Green Control of Foodborne Bacterial Pathogens)

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20 pages, 10986 KB

Open AccessArticle

Preparation of Gallic Acid-Grafted Silkworm Pupae Chitosan Composite Film and Its Application in Blueberry Preservation

by Kexin Yi, Bixing Yang, Yunlong Wu, Shiyuan Miao and Yujie Lu

Foods 2025, 14(18), 3280; https://doi.org/10.3390/foods14183280 - 22 Sep 2025

Abstract

Chitosan films are promising for food packaging but are limited by poor solubility, weak mechanical strength, and insufficient functional properties. Most conventional chitosan is derived from crustacean shells, with limited exploration of alternative biosources. To overcome these drawbacks, this study utilized silkworm pupae [...] Read more.

Chitosan films are promising for food packaging but are limited by poor solubility, weak mechanical strength, and insufficient functional properties. Most conventional chitosan is derived from crustacean shells, with limited exploration of alternative biosources. To overcome these drawbacks, this study utilized silkworm pupae chitosan as a substrate and graft-modified it with gallic acid (GA-g-CS) to develop functional composite films for blueberry preservation. The results showed that the synthesized GA-g-CS exhibited a grafting efficiency of 83.8%. Compared to chitosan films, the GA-g-CS composite films showed enhanced physical properties, mechanical properties, UV-blocking capacity, antioxidant activity, and antimicrobial activity. Water solubility increased by 21%, and water vapor permeability was reduced by approximately 91%. In blueberry preservation trials, GA-g-CS composite films reduced weight loss by 12%, decreased decay incidence by 30%, and better maintained firmness and nutritional content. This study modified silkworm pupae-derived chitosan to overcome the inherent limitations of native chitosan. The resulting GA-g-CS film represents a high-performance active packaging material with significant potential. The resulting GA-g-CS film represents a high-performance active packaging material with potential for preserving perishable foods prone to oxidation and spoilage. Full article

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

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13 pages, 2190 KB

Open AccessArticle

Foodborne Titanium Dioxide Nanoparticles Aggravated Secondary Liver Injury in DSS-Induced Colitis: Role of the NLRP3 Inflammasome

by Xiaoyan Feng, Hongbin Yuan, Tao You and Hengyi Xu

Foods 2025, 14(18), 3279; https://doi.org/10.3390/foods14183279 - 22 Sep 2025

Abstract

Secondary liver injury (SLI) is the most common complication in the development of inflammatory bowel disease (IBD), and it is susceptible to environmental factors, including diet patterns. As a food-brightening agent, titanium dioxide nanoparticles (TiO₂ NPs) are inevitably consumed by IBD patients. [...] Read more.

Secondary liver injury (SLI) is the most common complication in the development of inflammatory bowel disease (IBD), and it is susceptible to environmental factors, including diet patterns. As a food-brightening agent, titanium dioxide nanoparticles (TiO₂ NPs) are inevitably consumed by IBD patients. Currently, there are a few studies on TiO₂ NPs exposure to SLI in colitis mice. In this study, a SLI model was built using dextran sodium sulfate (DSS) free-drinking for 7 days after pre-exposure to TiO₂ NPs. The changes in the pathological results and liver function indicators suggested that high-dose TiO₂ NPs only exhibited a slight injury in the liver. With further analysis, we found that pre-exposure to high-dose TiO₂ NPs in mice with SLI led to an increase in intestinal permeability and hepatic LPS content, along with increased inflammatory cytokines and an anti-oxidative system imbalance. Subsequently, accumulated LPS and ROS overproduction activated the NOD-like receptor family pyrin-containing 3 (NLRP3) inflammasome, inducing hepatic cell pyroptosis. To provide compelling evidence, NLRP3 gene-deficient mice were used, and the results showed that the absence of NLRP3 improved liver function, alleviated hepatic inflammation, and reduced hepatic oxidative injury in SLI mice with TiO₂ NPs exposure. In summary, these results confirmed the critical role of the NLRP3 inflammasome in the TiO₂ NP-aggravated progression of SLI. Our study provided a comprehensive evaluation of foodborne nanoparticles on IBD complications, hoping that more studies can focus on IBD complications affected by environmental factors. Full article

(This article belongs to the Special Issue Research on Food Chemical Safety)

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25 pages, 6538 KB

Open AccessArticle

Dual Blockade of PI3K and EGFR Pathways by Flavonoids from Idesia polycarpa Maxim Cake Meal: Valorization of Agro-Industrial Waste for NSCLC Therapy

by Zhenyu Yang, Kai Luo, Dan Chen, Lei Dou, Xiufang Huang and Jianquan Kan

Foods 2025, 14(18), 3278; https://doi.org/10.3390/foods14183278 - 22 Sep 2025

Abstract

Efficient utilization of food industry waste supports sustainable development. Idesia polycarpa Maxim cake meal (an oil-processing by-product) is rich in bioactive flavonoids, but the refined purification, anti-non-small cell lung cancer (NSCLC) activity, and mechanism of its total flavonoids (IPTF) remain unclear—restricting high-value use. [...] Read more.

Efficient utilization of food industry waste supports sustainable development. Idesia polycarpa Maxim cake meal (an oil-processing by-product) is rich in bioactive flavonoids, but the refined purification, anti-non-small cell lung cancer (NSCLC) activity, and mechanism of its total flavonoids (IPTF) remain unclear—restricting high-value use. This study optimized IPTF purification via polyamide resin gradient elution and characterized its chemical composition by HPLC/LC-MS. In vitro assays assessed IPTF’s effects on A549 cell proliferation, migration, invasion, colony formation, and apoptosis; network pharmacology and molecular docking predicted mechanisms, validated via Western blotting for key signaling pathways. Results showed IPTF purity was significantly improved after purification; HPLC/LC-MS identified rutin, quercetin, and six minor components as key constituents. IPTF inhibited A549 proliferation, and network pharmacology indicated it synergistically targets the PI3K/AKT and EGFR-MAPK pathways—validated by reduced phosphorylation of p-AKT, p-EGFR, and p-ERK. This work offers a novel strategy for I. polycarpa cake meal valorization and highlights IPTF’s potential as a multi-target natural candidate for NSCLC therapy. Full article

(This article belongs to the Special Issue Sustainable Food Production from Waste and By-Products in the Food Industry)

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15 pages, 2864 KB

Open AccessArticle

Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking

by Dengmi Wang, Luan Lin, Peng Liang, Wenjun Liu, Wenrui Ma, Ying Wang and Jicheng Chen

Foods 2025, 14(18), 3277; https://doi.org/10.3390/foods14183277 - 22 Sep 2025

Abstract

Obesity is a worldwide problem, and lowering pancreatic lipase (PL) activity is an effective strategy to counteract it. In this study, pancreatic lipase-inhibitory (PL-I) peptides were isolated and purified from Chlorella pyrenoidosa protein hydrolysates (CPPHs) using ultrafiltration and Sephadex gel chromatography (Sephadex G-25). [...] Read more.

Obesity is a worldwide problem, and lowering pancreatic lipase (PL) activity is an effective strategy to counteract it. In this study, pancreatic lipase-inhibitory (PL-I) peptides were isolated and purified from Chlorella pyrenoidosa protein hydrolysates (CPPHs) using ultrafiltration and Sephadex gel chromatography (Sephadex G-25). A total of 858 peptides were identified by liquid chromatography–tandem mass spectrometry (LC-MS/MS). Four novel PL-I peptides (FLSQPF, VWTPI, IVGPF, and IPYPL) were virtually screened using molecular docking and subsequently synthesized, with VWTPI exhibiting the highest PL inhibition. Moreover, the inhibition of the enzyme by VWTPI was a mixture of competitive and non-competitive inhibition, with an inhibition constant (Ki) of 7.27 mg/mL. Molecular docking showed that VWTPI interacts with the PL active center by hydrogen bonding, hydrophobic contacts, van der Waals forces, and π-π stacking. This study suggests that peptides from Chlorella pyrenoidosa could be used as lipid-lowering agents to prevent and cure obesity. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fruits and Vegetables: Processing, Bioavailability and Functional Properties)

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21 pages, 1333 KB

Open AccessArticle

Structural Properties Before and After Ripening of Ice Cream Made with Different Dairy Fat Bases

by Paulo Henrique da Silva Santos, Cristina Kaori Suzuki and Suzana Caetano da Silva Lannes

Foods 2025, 14(18), 3276; https://doi.org/10.3390/foods14183276 - 22 Sep 2025

Abstract

Ice cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat—with the latter being a key component in defining its structural and sensory properties. This study evaluated the influence of four fat sources—low-trans vegetable fat (T1), butter (T2), UHT [...] Read more.

Ice cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat—with the latter being a key component in defining its structural and sensory properties. This study evaluated the influence of four fat sources—low-trans vegetable fat (T1), butter (T2), UHT cream (T3), and fresh cream (T4)—on the physical and structural characteristics of ice cream, including overrun, melting resistance, texture, color, and rheology, at different stages of processing (before and after maturation). Oscillatory rheological analysis revealed predominantly elastic behavior (G′ > G″) after maturation in all samples, indicating a stable viscoelastic solid structure. Formulations containing T3 and T1 showed the highest overrun values, indicating greater air incorporation, whereas the butter-based formulation (T2) showed the lowest overrun values. Melting resistance followed the following order: T3 > T4 > T2 > T1; therein, the UHT cream formulation exhibited the greatest thermal stability, which was likely due to protein denaturation and aggregation induced by high-temperature processing. Texture analysis showed that the T1 formulation required the lowest maximum extrusion force, while T2 required the highest, reflecting an inverse correlation with overrun values. T1 also displayed the most distinct rheological profile, which was likely due to its specific crystallization behavior and reduced destabilization of the fat globule membrane—which favored the development of a more structured internal network. These findings demonstrate that both the source and processing of fat have a significant impact on the formation of the structural matrix and the final functional properties of ice cream. The results offer technical insights for the development of formulations tailored to specific physical characteristics, optimizing texture, stability, and performance throughout the production process. Full article

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

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16 pages, 1220 KB

Open AccessArticle

Exploiting Marker Genes for Reliable Botanical Authentication of Bacopa monnieri Products

by Rita Biltes, Caterina Villa, Joana Costa and Isabel Mafra

Foods 2025, 14(18), 3275; https://doi.org/10.3390/foods14183275 - 21 Sep 2025

Viewed by 108

Abstract

Bacopa monnieri, commonly known as Brahmi, is a perennial herbaceous plant used in Ayurvedic medicine owing to its nootropic properties. The increased demand for bacopa-derived herbal/food products has motivated adulteration practices through plant substitution. This work is aimed at developing a new [...] Read more.

Bacopa monnieri, commonly known as Brahmi, is a perennial herbaceous plant used in Ayurvedic medicine owing to its nootropic properties. The increased demand for bacopa-derived herbal/food products has motivated adulteration practices through plant substitution. This work is aimed at developing a new method for B. monnieri detection and quantification in herbal products. The chloroplast gene encoding the Ycf1 photosystem I assembly protein (Ycf1) and the nuclear gene coding for the flavonoid glucosyltransferase (Flag) were selected as candidate markers to develop a real-time PCR assay with EvaGreen dye for B. monnieri detection. Both markers were specific to the target species, with Ycf1 providing the best real-time PCR kinetics and highest sensitivity. Therefore, a new method targeting the Ycf1 barcode was developed, exhibiting high specificity and a sensitivity of 1 pg of bacopa DNA. Additionally, a calibration model was proposed using reference mixtures of B. monnieri in Ginkgo biloba with a linear dynamic range of 25–0.1% (w/w). The curve parameters of slope, PCR efficiency and correlation coefficient met the acceptance criteria. The method was successfully validated with blind mixtures and further applied to commercial herbal products, revealing an important level of adulteration in bacopa/Brahmi-labelled products (60%) due to absence of or reduction in bacopa content. In this work, the first quantitative real-time PCR method for the botanical authentication of B. monnieri in herbal products is proposed as a powerful tool, which can be used by quality control laboratories and regulatory authorities to ensure labelling compliance. Full article

(This article belongs to the Special Issue Food Supplements: Composition, Health Benefits, Adulteration, and Safety)

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19 pages, 5943 KB

Open AccessArticle

Intelligent Fish Recognition Method Based on Variable-Step Size Learning Rate Optimization Strategy

by Yang Liu, Haixu Sui, Feng Liu, Xu Zhang, Xiaoyu Xu and Huihui Wang

Foods 2025, 14(18), 3274; https://doi.org/10.3390/foods14183274 - 21 Sep 2025

Viewed by 107

Abstract

Fish capture usually requires classification of fish species, and the cost of manual classification is relatively high. Recently, deep learning has been widely applied in the fishery field. Transfer learning was conducted on ResNet18, ShuffleNet, EfficientNet, MobileNetV3, and YOLOv8. Through analysis of the [...] Read more.

Fish capture usually requires classification of fish species, and the cost of manual classification is relatively high. Recently, deep learning has been widely applied in the fishery field. Transfer learning was conducted on ResNet18, ShuffleNet, EfficientNet, MobileNetV3, and YOLOv8. Through analysis of the influence of the law of learning rate on accuracy during the network learning process, a variable-step learning rate optimization strategy was proposed. Experimental results indicate that the optimal learning rates for fish classification utilizing this strategy were determined to be 0.01, 0.015, 0.001, 0.001, and 0.006 for ResNet18, ShuffleNet, EfficientNet, MobileNetV3, and YOLOv8, respectively. The recognition accuracy rates on the sample set reach 96.33%, 96.74%, 97.50%, 86.73%, 88.49%, respectively, and the average recognition accuracy rate between the sample set and other multi-species interfering fish reaches 93.13%, 93.44%, 96.13%, 95.21%, and 92.16%, respectively. This enables high-precision and rapid sorting of the target fish and other multi-species interfering fish. Compared with global optimization, the number of optimizations can be reduced by more than 97.1%; and compared with the same number of optimizations, the accuracy can be improved by more than 34.21%, which improves the efficiency and accuracy of network training and provides a theoretical reference for the setting of learning rate during model training in the field of deep learning. Full article

(This article belongs to the Section Foods of Marine Origin)

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27 pages, 3426 KB

Open AccessArticle

Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties

by Osman Gul, Abdullah Akgun, Iannie P. Maribao, Mahmut Ekrem Parlak, Furkan Turker Saricaoglu and Senay Simsek

Foods 2025, 14(18), 3273; https://doi.org/10.3390/foods14183273 - 21 Sep 2025

Viewed by 102

Abstract

This study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono-δ-lactone (GDL). Homogenization pretreatment shortened the time required to [...] Read more.

This study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono-δ-lactone (GDL). Homogenization pretreatment shortened the time required to obtain the maximum G′ value (12.65 Pa) from 32 to 28 min in the control sample. The particle size of protein isolates decreased with increasing pressure, resulting in lower particle size aggregates after gelation and in a denser gel structure with increasing gel hardness (from 1.52 g to 2.06 g) and WHC (from 31.95% to 48.36%). FT-IR spectroscopy revealed that HPH pretreatment and gelling time changed the secondary structure of the protein, promoting the formation of hazelnut protein gels. Hazelnut gel pretreated at 150 MPa exhibited the highest apparent viscosity and G′ value, indicating a more elastic and stronger gel network structure. The gel intermolecular force results showed that the contribution of hydrophobic interactions to gel formation was significant, and the chemical bond content of the gels increased with the increase in pressure up to 100 MPa. The physical stability of the gels was also improved by HPH pretreatment. Although the best WHC and physical stability were observed in the 100 MPa-pretreated gel sample, the hazelnut protein isolate pretreated at 150 MPa exhibited the best gel performance. Overall, HPH pretreatment has the potential to enhance hazelnut protein gel properties for industrial food applications. Full article

(This article belongs to the Special Issue High-Value Processing and Utilization of Agro-Food Resources)

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20 pages, 4429 KB

Open AccessArticle

Evaluating the Antimicrobial Efficacy of Citral Nano-Emulsion Against Vibrio parahaemolyticus

by Juanjuan Cao, Xiaoxu Zhang, Zihe Qi and Huan Liu

Foods 2025, 14(18), 3272; https://doi.org/10.3390/foods14183272 - 21 Sep 2025

Viewed by 146

Abstract

Citral is extensively utilized in the realm of food preservation owing to its excellent antibacterial activity. Nevertheless, being a common essential oil, citral’s hydrophobic characteristic considerably limits its potential use and marketability. In this study, we prepared hydrophobic citral into an oil-in-water nano-emulsion [...] Read more.

Citral is extensively utilized in the realm of food preservation owing to its excellent antibacterial activity. Nevertheless, being a common essential oil, citral’s hydrophobic characteristic considerably limits its potential use and marketability. In this study, we prepared hydrophobic citral into an oil-in-water nano-emulsion by high-pressure homogenization to address its solubility issues in water. The optical ratio of the citral nano-emulsion was established using a combination of response surface experiments. Subsequently, the citral nano-emulsion was employed to suppress Vibrio parahaemolyticus RIMD 2210633 (V. parahaemolyticus). The findings indicated that the citral nano-emulsion had a minimum inhibitory concentration (MIC) of 0.125 mg/mL and a minimum bactericidal concentration (MBC) of 0.25 mg/mL against V. parahaemolyticus, respectively. Furthermore, the nano-emulsion displayed excellent antibacterial properties, mainly by causing cell envelope damage, and also inhibited the production of virulence factors. Finally, citral nano-emulsion was applied to salmon preservation and efficiently controlled the propagation of V. parahaemolyticus in salmon. Our research has addressed the limitations associated with the application of citral and expanded the applications for its use in the food industry. Full article

(This article belongs to the Special Issue Nanotechnology and New Detection Technologies: Revolutionizing Food Quality and Safety)

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15 pages, 2230 KB

Open AccessArticle

Silver Nanocluster–Based Label-Free Aptasensor for the Turn-On Fluorescent Detection of Ochratoxin A

by Jinyan Nan, Chengbi Cui and Zhijun Guo

Foods 2025, 14(18), 3271; https://doi.org/10.3390/foods14183271 - 20 Sep 2025

Viewed by 165

Abstract

Despite the substantial human health risks posed by ochratoxin A (OTA), a potent mycotoxin, simple, low-cost methods for its sensitive and selective detection in foods are lacking. To address this gap, we herein developed a label-free OTA aptasensor based on deoxyribonucleic acid (DNA)-scaffolded [...] Read more.

Despite the substantial human health risks posed by ochratoxin A (OTA), a potent mycotoxin, simple, low-cost methods for its sensitive and selective detection in foods are lacking. To address this gap, we herein developed a label-free OTA aptasensor based on deoxyribonucleic acid (DNA)-scaffolded silver nanoclusters (AgNCs) with an intense red fluorescence. As the DNA template fragment used for AgNC fabrication was derived from the complementary sequence of the OTA aptamer (Apt-OTA), Apt-OTA complexed the AgNCs in the absence of OTA, quenching their fluorescence. OTA inhibited this quenching by strongly binding Apt-OTA and thus precluding its binding to the AgNCs. The OTA aptasensor exhibited a high selectivity and low detection limit (0.38 ng/mL), eliminating the need for expensive reagents, complicated pre-treatments, and advanced equipment, and was successfully used to quantify mycotoxins in food under real-life conditions, thus holding promise for mycotoxin control. Full article

(This article belongs to the Special Issue Novel Detection Approaches of Biological and Non-Biological Risk Factors in Foods—2nd Edition)

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26 pages, 5846 KB

Open AccessReview

Nutritional and Phytochemical Characterization of Radish Leaves: A Comprehensive Overview

by Xiong Geng, Ziyi Gong, Weina Tian, Miaomiao Zhuang, Huayan Shang, Yujie Chen, Jianrong Li, Yanfang Lv and Kaihua Bai

Foods 2025, 14(18), 3270; https://doi.org/10.3390/foods14183270 - 20 Sep 2025

Viewed by 314

Abstract

Radish is a root vegetable that is widely consumed globally. Radish leaves are typically not consumed and regarded as by-products in agricultural, industrial, and domestic settings. Accumulating evidence suggests that radish leaves possess higher nutritional value compared to their roots, primarily due to [...] Read more.

Radish is a root vegetable that is widely consumed globally. Radish leaves are typically not consumed and regarded as by-products in agricultural, industrial, and domestic settings. Accumulating evidence suggests that radish leaves possess higher nutritional value compared to their roots, primarily due to their elevated levels of protein, ash, dietary fiber, and ascorbic acid. In light of the growing emphasis on waste reduction and value-added utilization, the application of radish by-products has garnered increasing attention. This study comprehensively reviews the phytochemical composition and pharmacological effects of radish leaves, a common agricultural by-product, detailing the structures of isolated compounds and discussing their chemical properties and bioactivities. When classified by their structural characteristics, these compounds encompass carbohydrates, enzymes, flavonoids, glucosinolates, organic acids, phenolic compounds, sulfur compounds, polysaccharides, and other constituents. Key bioactive components exhibit antioxidant properties, acetylcholinesterase inhibitory activity, antitussive effects, along with anticancer, antihypertensive, anti-inflammatory, antimicrobial, anti-obesity, antiulcerative, and intestinal motility stimulation activities. Radish leaf extracts demonstrate significant therapeutic potential across multiple disease areas, particularly in anticancer and antioxidant applications. Full article

(This article belongs to the Section Food Nutrition)

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18 pages, 1182 KB

Open AccessArticle

Compositional Analysis and Sustainable Valorization of the Calabrian Hazelnut cv. ‘Tonda Calabrese’ and Its Processing Derivatives

by Federica Turrini, Federica Grasso, Aseel Swaidan, Giosuè Costa, Sonia Bonacci, Antonio Procopio, Carmine Lupia, Raffaella Boggia and Stefano Alcaro

Foods 2025, 14(18), 3269; https://doi.org/10.3390/foods14183269 - 20 Sep 2025

Viewed by 278

Abstract

Hazelnut cultivation is a strategic agricultural sector in Italy, with Calabria contributing through the native “Tonda Calabrese” cultivar, valued for its biodiversity. Despite its importance, data on the nutritional and compositional characteristics of this cultivar remain limited. In this study, hazelnuts from three [...] Read more.

Hazelnut cultivation is a strategic agricultural sector in Italy, with Calabria contributing through the native “Tonda Calabrese” cultivar, valued for its biodiversity. Despite its importance, data on the nutritional and compositional characteristics of this cultivar remain limited. In this study, hazelnuts from three different Calabrian producers were analyzed for morphological traits, proximate composition, and elemental content, using both conventional and non-destructive techniques such as CIELab color profiling and ATR-FTIR spectroscopy. The nuts showed high levels of essential micro-elements (Fe, Cu, Zn), aligning with previous findings on other cultivars, and showed no detectable pesticide residues, confirming their nutritional quality. Moreover, this study also aims to explore sustainable valorization strategies for hazelnut by-products, embracing circular economy principles in a “zero waste” approach, including oils and defatted flours. The extracted oils were evaluated for oxidative stability (peroxide value, p-anisidine, TOTOX index) and acidity, meeting Codex Alimentarius quality standards. The residual defatted flour was upcycled through eco-friendly methods, such as Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE), to isolate the polyphenol and protein fractions, respectively. Both extracts exhibited notable antioxidant activity (34.7–35.3 mmol Fe²⁺ eq/100 g and 64.3–82.2 mmol Fe²⁺ eq/100 g, respectively), suggesting their potential use as valuable ingredients for dietetic and nutraceutical applications. Full article

(This article belongs to the Special Issue Advanced Sustainable Approaches for the Valorization of High-Value Bioactive Compounds from Agro-Industrial Waste: Challenges and Opportunities)

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27 pages, 2001 KB

Open AccessReview

Influencing Factors and Regulatory Mechanisms of Fresh Tea Leaf Quality: A Review

by Tianyu Wu, Junjie He, Xiujuan Deng, Xiaohua Wang, Wenxia Yuan, Qiaomei Wang, Xinya Chen, Man Zou, Hongmei An, Baijuan Wang and Raoqiong Che

Foods 2025, 14(18), 3268; https://doi.org/10.3390/foods14183268 - 20 Sep 2025

Viewed by 136

Abstract

The contents of secondary metabolites such as tea polyphenols, amino acids, caffeine, and volatile metabolites in fresh tea leaves are key factors determining the unique flavor and health attributes of finished tea products. However, differences in varieties, cultivation practices, and environmental conditions often [...] Read more.

The contents of secondary metabolites such as tea polyphenols, amino acids, caffeine, and volatile metabolites in fresh tea leaves are key factors determining the unique flavor and health attributes of finished tea products. However, differences in varieties, cultivation practices, and environmental conditions often lead to variations in these metabolites among fresh tea leaves, thereby affecting tea quality. In order to clarify the various internal and external factors that influence the formation of the quality of fresh tea leaves and their mechanism of action. This article mainly reviews the research on fresh leaf quality in the past decade. Firstly, it clarifies the molecular basis of metabolic differences among varieties. Then, it summarizes the regulatory mechanisms of underground (soil, microorganisms) and above-ground (light, temperature, humidity) environments on key metabolic pathways, and focuses on evaluating the effects of intercropping, fertilization, and other cultivation measures on improving tea quality. This review found that the specific gene expression of varieties, the transmission of environmental signals, and cultivation interventions jointly drive the synthesis and accumulation of tea polyphenols, amino acids, caffeine, and aroma substances. However, no one has ever systematically reviewed it. Therefore, it provides certain theoretical references for improving the quality of fresh leaves. Full article

(This article belongs to the Section Plant Foods)

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26 pages, 565 KB

Open AccessReview

Microstructural and Enzymatic Contributions to Texture in High Pressure Processed Fruits and Vegetables

by Danielle Heaney and Olga I. Padilla-Zakour

Foods 2025, 14(18), 3267; https://doi.org/10.3390/foods14183267 - 20 Sep 2025

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Abstract

High pressure processing (HPP) is common for beverage treatment, but its application to whole fruits and vegetables is more complex given their susceptibility to tissue softening and noticeable texture changes. Impacts of HPP highly depend on the food material, amount of pressure applied, [...] Read more.

High pressure processing (HPP) is common for beverage treatment, but its application to whole fruits and vegetables is more complex given their susceptibility to tissue softening and noticeable texture changes. Impacts of HPP highly depend on the food material, amount of pressure applied, length of exposure, and synergetic effects with temperature. This paper addresses the effects of HPP parameters (pressure, holding time, and temperature) on physical and chemical attributes, which are responsible for texture in non-beverage fruit and vegetable materials. Nonenzymatic attributes addressed include microstructure and quantitatively measured texture attributes (hardness, displacement distance, springiness, chewiness, cohesiveness, and resilience). Enzymatic attributes addressed include measures of pectin methylesterase activity and polygalacturonase activity, specifically changes to pectin composition and degree of esterification. Other parameters explored include recovery of texture during shelf life, HPP-assisted infusion with calcium and pectin methylesterase for improved texture, and the role of isoenzyme and matrix environment on texture. Based on findings in literature, HPP or combined HPP and thermal treatments has the potential to expand beyond the beverage sector into whole fruit and vegetable products for maintained or improved texture. Full article

(This article belongs to the Special Issue Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition)

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20 pages, 1041 KB

Open AccessArticle

Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat

by Zuzanna Goluch, Małgorzata Stryjecka, Gabriela Haraf and Andrzej Okruszek

Foods 2025, 14(18), 3266; https://doi.org/10.3390/foods14183266 - 20 Sep 2025

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Abstract

Background/Objectives: Heat processing techniques can alter the energy and nutritional value of meat. This study examined the effect of various types of heat processing (water bath cooking WBC, oven convection roasting OCR, grilling G, and pan frying PF) on the content and retention [...] Read more.

Background/Objectives: Heat processing techniques can alter the energy and nutritional value of meat. This study examined the effect of various types of heat processing (water bath cooking WBC, oven convection roasting OCR, grilling G, and pan frying PF) on the content and retention of vitamins A, D, E, K, and cholesterol in White Kołuda^® goose breast meat without or with skin (n = 36). Methods: The contents of fat-soluble vitamins and cholesterol were determined by High-Performance Liquid Chromatography (HPLC). Cooking loss (CL), retention, and the percentage coverage of the Nutrient Reference Values (NRV) for vitamins in adults by 100 g of meat were calculated. Results: The CL was higher (p ≤ 0.01) in goose breast meat with skin (43.2%) compared to skinless meat (37.1%). The contents of vitamins A, D, E, K, and cholesterol were also significantly greater (p ≤ 0.01) in meat with skin than in meat without skin. The G and PF resulted in the greatest reductions in A, D, E, and K compared with raw meat. The highest retention (>52%) was observed after WBC, whereas the lowest (<43.7%) occurred after PF, although the difference was statistically significant (p ≤ 0.01) only for vitamin D. While 100 g of raw goose breast meat provided the highest percentage of NRV for the analyzed components, WBC appeared to be the most favorable cooking method for consumers. Conclusions: Our research can help consumers choose goose meat as an alternative to red meat to diversify and balance their diet. WBC ensures the least loss of fat-soluble vitamins while ensuring the health safety of meat, which may be important information for consumers, the catering industry, and the poultry industry. Full article

(This article belongs to the Section Food Nutrition)

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26 pages, 1203 KB

Open AccessReview

Recent Advances on Seaweed-Derived Pigments for FoodApplication and Current Legal Framework

by Elsa F. Vieira, Lígia Rebelo Gomes, Clara Grosso and Cristina Delerue-Matos

Foods 2025, 14(18), 3265; https://doi.org/10.3390/foods14183265 - 20 Sep 2025

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Abstract

The increasing demand for natural and health-promoting food ingredients has spotlighted seaweed-derived pigments as promising alternatives to synthetic colorants. This review explores the potential of chlorophylls, carotenoids, and phycobiliproteins extracted from various seaweed species for use in the food industry. These pigments offer [...] Read more.

The increasing demand for natural and health-promoting food ingredients has spotlighted seaweed-derived pigments as promising alternatives to synthetic colorants. This review explores the potential of chlorophylls, carotenoids, and phycobiliproteins extracted from various seaweed species for use in the food industry. These pigments offer not only a wide range of colors but also exhibit bioactivities such as antioxidant, anti-inflammatory, and anticancer effects. The paper discusses recent advancements in sustainable aquaculture practices, extraction, purification, and stabilization techniques, including green and microencapsulation methods, to enhance pigment yield and shelf life. Furthermore, it highlights the regulatory landscape in the European Union and the United States, identifying key differences and challenges regarding pigment approval and commercialization. Despite their potential, large-scale industrial adoption remains constrained by technical, economic, and regulatory hurdles. Bridging these gaps through optimized bioprocesses and safety assessments is essential to fully leverage seaweed pigments in food systems. Full article

(This article belongs to the Special Issue Food Additives and Human Health: Valuable Source, Safety and Regulatory Mechanism)

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16 pages, 3784 KB

Open AccessArticle

UiO-66-NH₂-Deposited Gold Nanoparticles Enable Enhanced Interference-Resistant Immunochromatographic Assay for Rapid Detection of Gentamicin in Animal-Derived Foods

by Yimeng Pang, Zehao Yang, Xiaohua Liu, Xing Shen, Hongtao Lei and Xiangmei Li

Foods 2025, 14(18), 3264; https://doi.org/10.3390/foods14183264 - 20 Sep 2025

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Abstract

Gentamicin (GEN) is a broad-spectrum antibiotic widely used in livestock production, and its excessive residues in animal-derived foods pose potential health risks to consumers. However, conventional colloidal gold immunochromatographic assays (AuNPs-ICA) often suffer from low sensitivity and poor tolerance to sample matrices. Herein, [...] Read more.

Gentamicin (GEN) is a broad-spectrum antibiotic widely used in livestock production, and its excessive residues in animal-derived foods pose potential health risks to consumers. However, conventional colloidal gold immunochromatographic assays (AuNPs-ICA) often suffer from low sensitivity and poor tolerance to sample matrices. Herein, a UiO-66-NH₂ framework decorated with gold nanoparticle (UiO-66-NH₂@Au)-based ICA was employed to construct an ICA platform for GEN detection, combining the optical advantages of AuNPs with the protective and stable octahedral framework of the Metal-organic framework (MOF) to enhance antibody stability under extreme conditions. The method achieved limits of detection for GEN of 0.1 µg/kg in four tested matrices, with recoveries of 80.1–112.0% and coefficients of variation below 11.7%. Compared to traditional AuNPs-ICA, the sensitivity was improved by up to 30-fold, the pH tolerance range was expanded from 6–8 to 4–10, and the organic solvent tolerance to organic solvents expanded up to 40%. Verification with 40 real samples demonstrated excellent correlation (R² > 0.99) with results from commercial ELISA kits. This UiO-66-NH₂@Au-ICA platform offers a new technical solution with high sensitivity, strong good anti-interference performance, and robustness for rapid field detection of GEN residues in products of animal origin and holds significant practical importance for advancing rapid food safety detection technologies. Full article

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

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15 pages, 1673 KB

Open AccessArticle

Development of Organic Sourdough Bread with Paste from Germinated Seeds

by Alberto Akiki, Yasmin Muhammed Refaie Muhammed, Fabio Minervini and Ivana Cavoski

Foods 2025, 14(18), 3263; https://doi.org/10.3390/foods14183263 - 20 Sep 2025

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Abstract

This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated seeds into recipe of organic sourdough [...] Read more.

This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated seeds into recipe of organic sourdough bread on nutritional, technological, and sensory properties. The pH of both control (CSD, flour only) and boosted (BSD, supplemented with “grape water”) sourdough fell below 4.5 by day 3. After 10 days of back-slopping and fermentation, both sourdoughs harbored 9 log CFU/g of lactic acid bacteria, whereas yeast cell density in the CSD was 1 log cycle higher. Based on their high germination rates (~90%), lentil and wheat seeds were selected as additional ingredients (5%). Bread with germinated lentils (GL) and bread with germinated wheat (GW) were compared with control bread (without seeds). GL and GW breads showed gas cell areas of 28.6% and 18.1%, respectively, which were higher than the control. In addition, GL and GW received higher scores for taste (8.6) and softness (5.6), respectively. Additionally, GL contained more proteins (9.9%) and fewer lipids (0.3%) than the two other bread types, in addition to being potentially labeled as a “source of fiber”. Full article

(This article belongs to the Special Issue Traditional and Non-Traditional Grain-Based Products: Addressing Challenges Through Formulation and Processing)

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16 pages, 609 KB

Open AccessArticle

Dietary Lysine Supplementation Above Requirement Improves Carcass Traits and Enhances Pork Flavor Profiles in Finishing Pigs Under Commercial Conditions

by Jialong Liao, Fengyi Song, Boyang Wan, Haijun Sun, Jingdong Yin and Xin Zhang

Foods 2025, 14(18), 3262; https://doi.org/10.3390/foods14183262 - 20 Sep 2025

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Abstract

To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial farming conditions, approximately 450 Duroc × Landrace × Yorkshire crossbred finishing pigs (initial body weight: 103.65 ± 4.28 [...] Read more.

To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial farming conditions, approximately 450 Duroc × Landrace × Yorkshire crossbred finishing pigs (initial body weight: 103.65 ± 4.28 kg) were randomly assigned to four treatment groups in this study. Each group consisted of four replicate pens, with 25~30 pigs per pen. The Lys100 group received a diet formulated according to the NRC (2012) standard. The standardized ileal digestible lysine (SID Lys) levels in the diets for the Lys115, Lys130 and Lys145 groups were set at 115%, 130% and 145% of the level in the Lys100 group, respectively. The trial lasted for 31 days. The results showed that increasing DLLs by 15%, 30% or 45%, while safeguarding the lysine requirement and maintaining the ideal ratios of other essential amino acids to lysine, had no negative impact on growth performance or meat quality. For carcass traits, increasing lysine levels in diets linearly increased loin eye area (p = 0.018) and tended to reduce backfat thickness at the 10th rib (p = 0.096). Methionine and glycine contents in the longissimus thoracis (LT) muscle linearly increased with an increase in DLLs (p = 0.014 and 0.073, respectively). Furthermore, increasing lysine levels by 45% significantly increased the percentage of volatile flavor compounds (VOCs) belonging to nitrogen compounds (p = 0.040), ethers (p = 0.026) and aldehydes (p = 0.040), as well as increased contents of key VOCs, such as (E)-2-Nonenal (p = 0.005), (E)-2-Octenal (p = 0.005) and 1-Octen-3-one (p = 0.008), contributing to enhanced sweet, fruity, fatty and waxy flavor profiles. According to various indexes, better carcass traits and pork flavor could be achieved by increasing lysine levels by 45% in diets based on the recommended value for finishing pigs. Full article

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

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43 pages, 8985 KB

Open AccessReview

Uncovering Analytical Patterns for Hazardous Components in Agricultural Production Systems

by Shiyu Deng, Xinxin Wu, Yongqiang Shi, Hany S. El-Mesery and Xinai Zhang

Foods 2025, 14(18), 3261; https://doi.org/10.3390/foods14183261 - 19 Sep 2025

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Abstract

Global food safety concerns underscore the critical importance of detecting hazardous components in agricultural production. This systematic review uncovers the prevalence and health impacts of common hazardous agents in agricultural commodities, including pesticide residues, heavy metals, mycotoxins, microbial contaminants, antibiotic residues, and genetically [...] Read more.

Global food safety concerns underscore the critical importance of detecting hazardous components in agricultural production. This systematic review uncovers the prevalence and health impacts of common hazardous agents in agricultural commodities, including pesticide residues, heavy metals, mycotoxins, microbial contaminants, antibiotic residues, and genetically modified material. It thoroughly analyzes research progress in conventional detection methodologies. Furthermore, the review critically examines current challenges and future trajectories in analysis patterns, with particular emphasis on integrated technological approaches, field-deployable rapid detection devices, and the development of global standardized frameworks. This work aims to provide comprehensive technical guidance for the efficient and precise detection of hazardous components in agricultural products and to inform the advancement of robust food safety regulatory systems. Full article

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

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15 pages, 2856 KB

Open AccessArticle

Genomic Landscape and Antimicrobial Resistance of Listeria monocytogenes in Retail Chicken in Qingdao, China

by Wei Wang, Yao Zhong, Juntao Jia, Lidan Ma, Yan Lu, Qiushui Wang, Lijuan Gao, Jijuan Cao, Yinping Dong, Qiuyue Zheng and Jing Xiao

Foods 2025, 14(18), 3260; https://doi.org/10.3390/foods14183260 - 19 Sep 2025

Viewed by 135

Abstract

Listeria monocytogenes (L. monocytogenes) is an important foodborne pathogen that poses great risks to food safety and public health, and knowledge about its presence and diversity in potential sources is crucial for effectively tracking and controlling it in the food chain. [...] Read more.

Listeria monocytogenes (L. monocytogenes) is an important foodborne pathogen that poses great risks to food safety and public health, and knowledge about its presence and diversity in potential sources is crucial for effectively tracking and controlling it in the food chain. In this study, we investigated the prevalence, antimicrobial susceptibility, and genomic characteristics of Listeria monocytogenes (L. monocytogenes) collected from retail chicken meat samples in Qingdao, China, in 2022. A total of 38 (10.6%, 38/360) L. monocytogenes isolates were recovered from 360 retail chickens. All 38 isolates were classified into two lineages (I and II), three serogroups (IIa, IIb, IIc), eight sequence types (STs), eight clonal complexes (CCs), eight Sublineages (SLs) and nine cgMLSTs (CTs). ST121 and ST9 were the most prevalent STs in this study. The ST121 strains from China had heterogeneity with those from other countries, while the Chinese ST9 strains had homogeneity with those from other countries. One resistance cassette tet(M)-entS-msr(D) was identified in eight L2-SL121-ST121-CT13265 isolates, the genetic structure of which was identical to that of three reference genomes. All isolates carried the L. monocytogenes pathogenic island (LIPI)-1, with only one carrying LIPI-3 and three carrying LIPI-4. In addition, 11 isolates subtyped as L2-SL121-ST121-CT13265 were found to have a premature stop codon (PMSC) in the inlA gene in this study. Our data revealed the antimicrobial susceptibility, genomic characteristics and evolutionary relationships of L. monocytogenes in retail chicken in Qingdao, China. The characterization of genotypes, virulence, stress and antimicrobial markers of strains circulating in retail chicken in Qingdao, as described in this study, provides the opportunity to improve risk assessments of L. monocytogenes exposure. Full article

(This article belongs to the Special Issue Next-Generation Approaches to Foodborne Pathogens: Genomics, Resistance, and Emerging Risks)

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33 pages, 12871 KB

Open AccessReview

Dietary Plant-Based Protein Supplements: Sources, Processing, Nutritional Value, and Health Benefits

by Kartik Sharma, Wanli Zhang and Saroat Rawdkuen

Foods 2025, 14(18), 3259; https://doi.org/10.3390/foods14183259 - 19 Sep 2025

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Abstract

With the global population reaching 10 billion in 25 years, food production must increase 70% while addressing sustainability concerns. This review uniquely integrates advanced processing technologies—including precision fermentation, AI-driven optimization, and 3D printing—with comprehensive analysis of nutritional quality and health outcomes of plant-based [...] Read more.

With the global population reaching 10 billion in 25 years, food production must increase 70% while addressing sustainability concerns. This review uniquely integrates advanced processing technologies—including precision fermentation, AI-driven optimization, and 3D printing—with comprehensive analysis of nutritional quality and health outcomes of plant-based protein supplements (PBPSs). Common sources include legumes, cereals, and nuts/seeds, each with amino acid profiles requiring strategic protein complementation. Advanced processing technologies including high-pressure processing, ultrasound-assisted extraction, pulsed electric field, precision fermentation, and AI-driven optimization enhance protein digestibility, solubility, and functional properties while reducing antinutritional factors. PBPSs demonstrate comparable muscle protein synthesis to animal proteins while providing superior cardiovascular, metabolic, and gut health benefits due to bioactive compounds, fibers, and antioxidants. Integrating advanced processing with traditional methods presents opportunities to develop high-quality, sustainable protein supplements meeting global demands while promoting human health and environmental sustainability. Full article

(This article belongs to the Special Issue Plant Proteins: Functions in Disease Prevention and Treatment)

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23 pages, 3137 KB

Open AccessArticle

Anti-Inflammatory and Antioxidant Effects of Crude Polysaccharides from Dendrobium denneanum (A Genuine Medicinal Herb of Sichuan) on Acute Gastric Ulcer Model in Rats

by Zenglin Wu, Xuzhong Tang, Lijuan Wu, Lei Xie, Qing Yu, Xinyi Zhao, Yixue Tian, Zhiming Liu, Yadong Mi, Weiping Zhong, Rui Li and Mengliang Tian

Foods 2025, 14(18), 3258; https://doi.org/10.3390/foods14183258 - 19 Sep 2025

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Abstract

Dendrobium denneanum Kerr, Dendrobium denneanum Kerr, an orchid in the food-medicine homology catalog, is traditionally used for stomach-nourishing, yin-tonifying, and immunity-enhancing. While its preventive effect on acute gastric ulcers is confirmed, variations among genuine producing areas remain underexplored. This study comparatively analyzed components [...] Read more.

Dendrobium denneanum Kerr, Dendrobium denneanum Kerr, an orchid in the food-medicine homology catalog, is traditionally used for stomach-nourishing, yin-tonifying, and immunity-enhancing. While its preventive effect on acute gastric ulcers is confirmed, variations among genuine producing areas remain underexplored. This study comparatively analyzed components of D. denneanum from 22 habitats and their polysaccharides’ (DDP) anti-inflammatory/antioxidant activities. Results showed habitat-dependent active components: total sugar (20–51.49%), crude polysaccharide yield (0.29–1.76%), and total phenol (~3%). In vitro, all extracts exhibited dose-dependent scavenging of DPPH (IC₅₀: 0.99–2.11 mg/mL), ABTS (0.61–1.62 mg/mL), and hydroxyl radicals (1.02–2.18 mg/mL), with Habitats 5 and 7 showing the strongest activity. GPC, ion chromatography, and FT-IR revealed DDP had a 5–11 kDa molecular weight, dominated by glucose (49.67–84.73%), plus mannose (8.29–12.25%) and galactose (0.96–16.41%), with shared hydroxyl (3400 cm⁻¹) and β-glycosidic bond (890 cm⁻¹) features. In ethanol-induced gastric ulcer rats, DDP exerted dose-dependent protection: low doses (100 mg/kg/d) reduced ulcer index, increased SOD/GSH-Px (1.5–1.8-fold), decreased MDA (30–35%), and elevated PGE₂; high doses (400 mg/kg/d) further inhibited serum TNF-α/IL-6 (25–40%) and improved histopathology. Conclusion: Despite habitat-dependent component variations, DDP maintains consistent structures. This study first confirms DDP protects gastric mucosa via antioxidant-anti-inflammatory synergism, supporting its development as a natural gastroprotectant. Future work may focus on standardized cultivation and clinical translation. Full article

(This article belongs to the Section Plant Foods)

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19 pages, 2235 KB

Open AccessArticle

Detection of Norovirus from Berries in Serbia by Digital PCR and NGS

by Branko Velebit, Vesna Janković, Marina Velebit, Tamara Bošković, Milica Jovanović, Dapeng Wang and Dunja Mišić

Foods 2025, 14(18), 3257; https://doi.org/10.3390/foods14183257 - 19 Sep 2025

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Abstract

Human norovirus (HuNoV), a primary cause of foodborne illness, is frequently transmitted through contaminated berries. Serbia is a global producer of raspberries and other berries, yet data on HuNoV prevalence and genogroup diversity are limited. This study aimed to assess the prevalence, viral [...] Read more.

Human norovirus (HuNoV), a primary cause of foodborne illness, is frequently transmitted through contaminated berries. Serbia is a global producer of raspberries and other berries, yet data on HuNoV prevalence and genogroup diversity are limited. This study aimed to assess the prevalence, viral load, and genotypes of HuNoV circulating in raspberries and blackberries marketed in Serbia. A total of 450 berry samples were collected in 2023 from orchards, cold storage facilities, local markets, and roadside vending stands. Norovirus RNA was extracted using a modified ISO 15216-2 protocol. RT-qPCR positive samples were subsequently quantified by digital RT-PCR (RT-dPCR). Genotyping employed next-generation sequencing (NGS) of genome encoding major and minor capsid proteins, supplemented by Sanger sequencing. Nineteen samples (4.2%) tested positive for HuNoV, including four GI and fifteen GII strains, with higher prevalence in frozen (11.1%) than fresh berries (2.0%). Viral loads ranged from 34–105 gc/g for GI and 23–658 gc/g for GII, with medians of 72 and 153 gc/g, respectively. Genotypes GI.6, GII.2, GII.4, and GII.7 were identified, each represented by more than two sublineages and multiple introduction events detected by phylogenetic analysis. RT-dPCR provided precise quantification, while NGS enabled genotype characterization, together supporting enhanced surveillance, risk assessment, and management of norovirus contamination in berries destined for domestic and international markets. Full article

(This article belongs to the Section Food Microbiology)

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15 pages, 1348 KB

Open AccessArticle

DNA Barcoding for Tracing Biodiversity in Mixed Crop Food Products: A Proof of Concept Within the BioValue Project

by Maria-Dimitra Tsolakidou, Nikolaos Nikoloudakis, Cyril Tisseyre, Marija Knez, Eleonora Barilli, Konstadinos Mattas and Andreas Katsiotis

Foods 2025, 14(18), 3256; https://doi.org/10.3390/foods14183256 - 19 Sep 2025

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Abstract

In a world of rapidly globalizing food markets, biodiversity, authenticity, and the safety of food products have become a universal concern. DNA barcoding is a widely used molecular-based method that can identify biological material and is used for the traceability of both raw [...] Read more.

In a world of rapidly globalizing food markets, biodiversity, authenticity, and the safety of food products have become a universal concern. DNA barcoding is a widely used molecular-based method that can identify biological material and is used for the traceability of both raw materials and ingredients in processed food. In the present study, contacted within the framework of the BioValue Horizon Project, which promotes the role of agrobiodiversity in sustainable food systems, DNA barcoding using the ITS and rbcL markers was employed as a proof-of-concept approach to reveal the biodiversity and authenticity of ten commercial plant-based products. Following successful DNA amplification and sequencing using six products as a proof-of-concept, a diverse range of plant genera and species were identified, verifying biodiversity. A strong correlation between ITS and rbcL-based markers was demonstrated, supporting their combined use for reliable species-level biodiversity assessment. Finally, heat map analysis of label contents and sequencing-based genera identification confirmed high concordance between label claims and sequencing results in most cases, though undeclared species and absent labeled taxa were also detected, highlighting potential mislabeling or cross-contamination. Full article

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

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21 pages, 2346 KB

Open AccessArticle

The Dose-Dependent Influence of Type 2 Resistant Starch on Gut Microbial Communities and Metabolic Outputs: An In Vitro Simulation

by Huowang Zheng, Fangshu Shi, Jinjun Li, Xiangyu Bian, Shuisheng Wu and Xiaoqiong Li

Foods 2025, 14(18), 3255; https://doi.org/10.3390/foods14183255 - 19 Sep 2025

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Abstract

This study systematically investigated the dose–response relationship of resistant starch type 2 (RS2; Hi-maize 260; 0–15 g/L) on gut microbial composition, short-chain fatty acid (SCFA)/gas output, and tryptophan catabolism using an in vitro fermentation model. The highest RS2 concentration (15 g/L) elicited optimal [...] Read more.

This study systematically investigated the dose–response relationship of resistant starch type 2 (RS2; Hi-maize 260; 0–15 g/L) on gut microbial composition, short-chain fatty acid (SCFA)/gas output, and tryptophan catabolism using an in vitro fermentation model. The highest RS2 concentration (15 g/L) elicited optimal metabolic outcomes, including maximal SCFA production; significant H₂S reduction; and redirected tryptophan metabolism from potentially detrimental indoles toward neuroprotective metabolites. Microbial profiling revealed dose-dependent enrichment of saccharolytic taxa (Bifidobacterium, Lactobacillus) with concomitant suppression of proteolytic pathobionts (e.g., Escherichia-Shigella). Correlation analyses revealed strong positive associations between beneficial microbes and both SCFAs and neuroprotective metabolites, whereas pathogenic taxa correlated inversely with these compounds. Collectively, these findings establish that functionally relevant microbiome modulation requires a sufficiently high, dose-tailored intake of RS2, providing a rational basis for precision dietary strategies aimed at improving host metabolic and gut health. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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12 pages, 2414 KB

Open AccessArticle

Structural Elucidation and Storage Stability of Novel Dietary Sulfur Compounds from Radish

by Gyeong A. Jeong, Inae Lee, Jeehye Sung and Chang Joo Lee

Foods 2025, 14(18), 3254; https://doi.org/10.3390/foods14183254 - 19 Sep 2025

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Abstract

Radishes (Raphanus sativus L.) have attracted interest as functional foods containing various bioactive components. Among them, sulforaphane (SFN), an isothiocyanate compound, is known for its potent antioxidant and anticancer properties. This study aimed to extract, purify, and identify SFN and SFN-derived compound [...] Read more.

Radishes (Raphanus sativus L.) have attracted interest as functional foods containing various bioactive components. Among them, sulforaphane (SFN), an isothiocyanate compound, is known for its potent antioxidant and anticancer properties. This study aimed to extract, purify, and identify SFN and SFN-derived compound X (SFN-DX), a dietary sulfur-containing bioactive compound, from freeze-dried radishes. High-performance liquid chromatography analysis revealed that the freeze-dried radish extract contained 13.262 mg/g SFN-DX. A major peak was detected with a f of 12.713 min, closely matching that of the SFN standard (RT = 12.883 min). SFN-DX was subsequently isolated with 99% purity through preparative liquid chromatography. Structural elucidation confirmed that SFN-DX is a derivative of SFN and shares characteristic features with isothiocyanates. The storage stability of purified SFN-DX was evaluated under various temperatures (−18 °C, 4 °C, 20 °C, and 40 °C) and storage durations (1 week and 1 month). A significant reduction in compound purity was observed at elevated temperatures and during prolonged storage. Accordingly, −18 °C was identified as the optimal storage temperature for preserving the stability of SFN-DX. Collectively, these findings provide a scientific basis for the efficient extraction, structural analysis, and storage of dietary sulfur-containing compounds derived from radishes. Full article

(This article belongs to the Special Issue Effect of Changes in Phytochemicals and Biological Activity During Preservation of Fruits and Vegetables)

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