Foods

22 pages, 22839 KB

Open AccessArticle

Foodborne Helminths in Imported Fish: Molecular Evidence from Fish Products in the Kazakhstan Market

by Ainura Smagulova, Aitbay Bulashev, Karina Jazina, Rabiga Uakhit, Lyudmila Lider, Aiganym Bekenova, Dana Valeeva and Vladimir Kiyan

Foods 2025, 14(20), 3466; https://doi.org/10.3390/foods14203466 (registering DOI) - 11 Oct 2025

Abstract

The increasing reliance on imported fish products in Kazakhstan raises concerns about the presence of fish-borne parasitic infections, particularly zoonotic helminths that pose risks to public health. This study aimed to assess the diversity and prevalence of helminths in commercially imported marine fish [...] Read more.

The increasing reliance on imported fish products in Kazakhstan raises concerns about the presence of fish-borne parasitic infections, particularly zoonotic helminths that pose risks to public health. This study aimed to assess the diversity and prevalence of helminths in commercially imported marine fish using both traditional and molecular diagnostic methods. A total of 670 specimens representing 17 fish species were collected from retail markets in Astana, Almaty, and Karaganda. Macroscopic inspection and muscle compression techniques were used to detect larval parasites, followed by DNA extraction and PCR amplification targeting the ITS-2, 5.8S, 18S rRNA, and mitochondrial COX gene regions. Sequencing and phylogenetic analysis confirmed the presence of cestodes (Eubothrium crassum, Hepatoxylon trichiuri, Nybelinia surmenicola), acanthocephalans (Echinorhynchus gadi), and nematodes, with a predominance of zoonotic species from the Anisakidae family, including Anisakis simplex, A. pegreffii, Pseudoterranova decipiens, and Contracaecum osculatum. The highest levels of infection were detected in Atka mackerel (97.1%), herring (96.0%), mackerel (92.0%), and blue whiting (88.1%), while the lowest rates were recorded in smelt (6.8%), flounder (10.2%), and haddock (16.0%). This is the first molecular-based survey of fish helminths in Kazakhstan and highlights the need to integrate genetic screening into food safety control systems to better protect consumers and improve parasite monitoring of imported seafood. Full article

(This article belongs to the Section Food Microbiology)

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26 pages, 2690 KB

Open AccessReview

A Systematic Review of Evidence-Based Health Benefits of Oroxylum indicum and Its Functional Food Potential

by Hai Linh Nguyen, Amporn Sae-Eaw, Dinh Quyen Tran, Witoon Prinyawiwatkul and Yaowared Chulikhit

Foods 2025, 14(20), 3465; https://doi.org/10.3390/foods14203465 - 10 Oct 2025

Abstract

Oroxylum indicum is a traditional food in Asia rich in flavonoids and health-related effects. However, research into the use of O. indicum as a functional food ingredient is overlooked. This review synthesized literature from 2010 to 2025 using the PRISMA framework, bibliometric mapping, [...] Read more.

Oroxylum indicum is a traditional food in Asia rich in flavonoids and health-related effects. However, research into the use of O. indicum as a functional food ingredient is overlooked. This review synthesized literature from 2010 to 2025 using the PRISMA framework, bibliometric mapping, and the Antecedents–Decisions–Outcomes (ADO) model. In total, 185 articles were included, covering in vitro, in vivo, in silico, and limited human investigations. Bibliometric analysis shows a growing global interest, with recent focuses on molecular docking, cancer, and conservation. Phytochemical investigations consistently report key flavonoids, including baicalein, baicalin, oroxylin A, chrysin, oroxin A, and oroxin B. Studies have linked these compounds to different health benefits, including antioxidants, cardiovascular, and neurological protection. Application of the ADO framework organized research into motives, methods, and outcomes, and highlighted scientifically validated ethnomedicinal uses, such as diabetes and liver protection. Meanwhile, gaps, including obesity-related studies, long-term safety, and clinical trials, remain. More importantly, although young fruits are locally consumed as vegetables or beverages, translation into functional foods is limited by bitterness, lack of standardized preparations, and insufficient dose–response data at dietary intakes. This review discusses the bioactive potential of O. indicum and outlines research priorities for its development in functional food. Full article

(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds)

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20 pages, 1370 KB

Open AccessArticle

Optimising a Functional Beverage from Quinoa and Cherimoya Mixtures Fermented with Water Kefir Grains

by Abigail E. Palacios-Castillo, Tatiana N. Campoverde-Quilca, Jimmy Núñez-Pérez, Jhomaira L. Burbano-García, Holger M. Pineda-Flores, Rosario C. Espín-Valladares, Santiago Zárate-Baca and José-Manuel Pais-Chanfrau

Foods 2025, 14(20), 3464; https://doi.org/10.3390/foods14203464 - 10 Oct 2025

Abstract

Functional beverages enhance the nutritional value of their ingredients by increasing the levels of bioactive components, such as probiotics. To achieve consumer acceptance, functional beverages must be both palatable and nutritious. This study investigates the fermentation of quinoa and cherimoya at two temperatures [...] Read more.

Functional beverages enhance the nutritional value of their ingredients by increasing the levels of bioactive components, such as probiotics. To achieve consumer acceptance, functional beverages must be both palatable and nutritious. This study investigates the fermentation of quinoa and cherimoya at two temperatures (25 °C and 32 °C) using water kefir grains. The aim was to create a fermented mix that is both balanced and appealing to consumers. The response variables measured were the concentrations of lactic acid bacteria (LAB) and yeasts (CFU mL⁻¹), as well as the overall liking (OL). Ten semi-trained panellists evaluated them using a seven-point hedonic scale. All three developed models for LAB and yeast growth, and OL exhibited R² values exceeding 0.8, indicating a strong model fit and simultaneous optimisation considering the three key responses. At a temperature of 25 °C, the mass fractions of the mixes containing quinoa puree (QP) and cherimoya juice (CJ) were 0.13 and 0.87, respectively. Under optimal conditions, the LAB and yeast increased by 4.2 and 4.4 log units, respectively. Moreover, a significant 62% increase in protein levels and a notable 82% decrease in ascorbic acid were observed after 48 h of fermentation, likely caused by the Maillard reaction. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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22 pages, 3301 KB

Open AccessArticle

Analysis of Factors Affecting Consumers’ Perception of Food Safety Risks in the Prepared Food Market

by Cong Shen, Wenyuan Meng, Xue Chen, Kexin Liu, Xinyao Wu and Qinhe Yu

Foods 2025, 14(20), 3463; https://doi.org/10.3390/foods14203463 - 10 Oct 2025

Abstract

The prepared food market has undergone significant growth in response to the contemporary fast-paced lifestyle. This growth has resulted in recurring safety concerns, which have diminished consumer confidence and hindered the industry’s expansion. Analyzing the factors affecting the perceived safety risk of prepared [...] Read more.

The prepared food market has undergone significant growth in response to the contemporary fast-paced lifestyle. This growth has resulted in recurring safety concerns, which have diminished consumer confidence and hindered the industry’s expansion. Analyzing the factors affecting the perceived safety risk of prepared food is essential in this context. This study utilizes consumers of prepared food in Zhengzhou, a newly designated first-tier city in China, as survey participants. This study constructs a research model based on 585 valid questionnaires to systematically investigate the key factors influencing consumers’ perceived risk regarding the safety of prepared food. The findings indicated that perceived risk was adversely affected by the nutritional balance, technical safety, and governance trust. The nutritional balance influences perceived risk indirectly through its impact on technical safety. Governance trust plays a moderating role between technical safety and perceived risk. The higher the governance trust, the stronger the impact of technical safety on reducing perceived risk. This study serves as a valuable resource for governmental oversight and the expansion of prepared food enterprises. Businesses can enhance technical safety, optimize product composition, and cultivate customer trust. To promote sustainable growth in the prepared food industry, the government can improve industry standards and strengthen oversight. Full article

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

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5 pages, 280 KB

Open AccessEditorial

Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability

by Ioannis Konstantinos Karabagias

Foods 2025, 14(20), 3462; https://doi.org/10.3390/foods14203462 - 10 Oct 2025

Abstract

The greatest issues facing humanity today are food security, safety, and waste management, as well as the pernicious impacts of environmental climate change [...] Full article

(This article belongs to the Special Issue Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability)

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23 pages, 477 KB

Open AccessReview

The Potential of Fermentation-Based Processing on Protein Modification: A Review

by Negin Yousefi, Behdad Shokrollahi Yancheshmeh and Krist V. Gernaey

Foods 2025, 14(20), 3461; https://doi.org/10.3390/foods14203461 - 10 Oct 2025

Abstract

Proteins are fundamental to food systems due to their structural, nutritional, and functional roles. With increasing consumer awareness of health and sustainability, the demand for protein-rich foods from diverse and eco-friendly sources is rising. Fermentation has emerged as a transformative approach for enhancing [...] Read more.

Proteins are fundamental to food systems due to their structural, nutritional, and functional roles. With increasing consumer awareness of health and sustainability, the demand for protein-rich foods from diverse and eco-friendly sources is rising. Fermentation has emerged as a transformative approach for enhancing the nutritional value, functionality, and sensory appeal of protein-based foods, while also contributing to environmental and economic sustainability. This review explores the multifaceted impact of fermentation on proteins, focusing on nutritional enhancement, functional improvements, technological adaptability, and sensory optimization. It highlights how microbial fermentation can modify protein structures, reduce allergenicity, improve digestibility, and generate bioactive compounds. The diversity of protein sources, microbial strains, and fermentation parameters offers a versatile platform for tailoring food products to meet evolving consumer expectations. By critically examining current research and industrial practices, this paper underscores the importance of selecting appropriate protein substrates and microbial hosts to maximize the benefits of fermentation. The insights provided aim to guide future innovations in developing sustainable, health-promoting, and consumer-acceptable fermented protein products. Full article

(This article belongs to the Special Issue Food Proteins: Nutritional Properties, Allergenicity, and Functional Properties)

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25 pages, 2645 KB

Open AccessArticle

Physicochemical and Functional Characterization of Pearl Millet-Based Probiotic Beverage for Antiaging Potential in Caenorhabditis elegans

by Nova Henna Jemimah Kaila, Prakash M. Halami, Chethana Ramakrishna, Mamatha Singanahalli Shivaramu and Muthukumar Serva Peddha

Foods 2025, 14(20), 3460; https://doi.org/10.3390/foods14203460 (registering DOI) - 10 Oct 2025

Abstract

Probiotics like Lactobacillus sp. are extensively studied for their beneficial host interactions, including the gut–brain axis, anti-inflammatory effects, immune system interactions, restoration of gut dysbiosis, and anti-aging effects. In the current study, pearl millet was fermented with Lactobacillus plantarum strains DHCU 70 and [...] Read more.

Probiotics like Lactobacillus sp. are extensively studied for their beneficial host interactions, including the gut–brain axis, anti-inflammatory effects, immune system interactions, restoration of gut dysbiosis, and anti-aging effects. In the current study, pearl millet was fermented with Lactobacillus plantarum strains DHCU 70 and MCC 5231, which enhanced the nutritional, bioactive, and functional properties of derived probiotic beverages. Compared to unfermented controls, fermented beverages exhibited increased protein content and vitamins B₁, B_2, and B₃, with decreased carbohydrate and dietary fiber levels. The probiotics have maintained viability exceeding 12 log CFU/mL and showed resistance to harsh gastrointestinal conditions. Fermentation increased total phenolic content from 13.38 ± 0.40 mg GAE/100 g to 42.10 ± 2.65 mg GAE/100 g (LPDB) and 47.76 ± 1.37 mg GAE/100 g (LPMB) and total flavonoid content from 13.01 ± 1.18 mg QE/100 g to 23.12 ± 2.73 mg QE/100 g and 24.21 ± 0.98 mg QE/100 g, respectively. Antioxidant assays showed DPPH radical scavenging improved by 37%, ferrous ion chelation rose from 71.69 ± 0.09 mg TE/100 g to 91.45 ± 0.006 mg TE/100 g, ABTS scavenging increased from 71.62 mg TE/100 g to 82.51 ± 0.04 mg TE/100 g (LPDB) and 89.74 ± 0.04 mg TE/100 g (LPMB) and superoxide radical inhibition rose from 51.40 ± 0.98% to 81.77 ± 0.03% (LPDB) and 79.92 ± 0.02% (LPMB). In the in vivo model, Caenorhabditis elegans, fermented beverage treatments significantly improved health-span parameters like head-swing frequency (13.51% increase), body bend frequency (8.41% increase), pharyngeal pumping (8.15% increase) with reduced lipofuscin accumulation and intracellular reactive oxygen species while median lifespan extended beyond 24 days versus 14–16 days in controls (p < 0.05). Gompertz mortality modeling revealed a significant decrease in the aging rate parameter, indicating systemic mitigation of stress-induced physiological decline. These combined nutritional, bioactive, and in vivo longevity results underscore the potential of L. plantarum-fermented pearl millet beverages as functional nutraceuticals that target oxidative stress and promote healthy aging. Full article

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

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20 pages, 1166 KB

Open AccessArticle

Applicability of Controllable Normal Force Platform for Study of Bacteria Removal During Dry Cleaning in Dry Food Manufacturing Environments

by Jincheng Ma, Curtis L. Weller, Shaojin Wang, Yu Liu, Zhipeng Liu and Long Chen

Foods 2025, 14(20), 3459; https://doi.org/10.3390/foods14203459 - 10 Oct 2025

Abstract

Microbial safety in low-moisture foods (LMFs) has attracted widespread public attention due to the multiple outbreaks and recalls in recent years. Dry cleaning methods are typically used in LMFs production environments. However, there is no standardized and consistent method for controlling normal force [...] Read more.

Microbial safety in low-moisture foods (LMFs) has attracted widespread public attention due to the multiple outbreaks and recalls in recent years. Dry cleaning methods are typically used in LMFs production environments. However, there is no standardized and consistent method for controlling normal force and measuring the shear force of cleaning tool applied on food contact surfaces during dry cleaning. A dry-cleaning platform with the normal force controllable feature was custom-designed, and its performance was evaluated as the primary objective of the study. Effects of various factors (bacterial type, surface material, surface roughness, and normal force) on the shear force and removal of Salmonella enterica Enteritidis PT 30 (S. PT 30) and Enterococcus faecium NRRL B2354 (E. faecium) during dry wiping were investigated using the developed platform. The performance evaluation indicated that the platform was adequately stable during standardized and consistent dry cleaning. Surface roughness, normal force, and surface material significantly affected shear force (p < 0.05) applied on food contact surfaces. The bacterial type significantly affected the shear force on stainless steel (p < 0.05). No significant difference (p > 0.05) was observed in removing S. PT 30 from inoculated surfaces after dry wiping under all investigated conditions. Surface material significantly affected the removal of E. faecium (p < 0.05). The removal of E. faecium was numerically higher than that of Salmonella under the same conditions. Thus, E. faecium may not be a suitable surrogate for S. PT 30 removal at the end of dry cleaning under the wiping conditions tested. The potential applications of the platform were also discussed for future studies on how to enhance dry cleaning efficiency. Shear force can guide the disruption of cohesion and adhesion in surface microorganisms/residues, thereby enhancing cleaning efficiency. The custom-designed dry-cleaning platform with the controllable normal force feature has potential applications in further laboratory dry cleaning studies. Full article

(This article belongs to the Special Issue Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain)

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20 pages, 3945 KB

Open AccessArticle

Ozone-Assisted Green Upgrading of Lactuca sativa Oil: Characterization and Bioactivity for Clean-Label Functional Applications

by Abdulrahman S. Bazaid, Sulaiman A. Alsalamah, Waleed Hakami, Mohammed Ibrahim Alghonaim, Amro Duhduh and Husam Qanash

Foods 2025, 14(20), 3458; https://doi.org/10.3390/foods14203458 - 10 Oct 2025

Abstract

Ozonation is an emergent green technology that modifies the chemical composition and bioactivity of natural oils, creating new opportunities for functional and biomedical use. In this study, the chemical changes and in vitro activities of lettuce (Lactuca sativa) oil before and [...] Read more.

Ozonation is an emergent green technology that modifies the chemical composition and bioactivity of natural oils, creating new opportunities for functional and biomedical use. In this study, the chemical changes and in vitro activities of lettuce (Lactuca sativa) oil before and after ozonation were evaluated. Gas chromatography–mass spectrometry (GC–MS) revealed an increase in both the number and diversity of constituents in ozonated oil, with (Z)-13-docosenamide and trans-13-octadecenoic acid as predominant components. Fourier-transform infrared (FTIR) spectra showed overall similarity between native and ozonated oils, but with three additional characteristic bands in the ozonated sample. Bioassays demonstrated that ozonation enhanced anti-Helicobacter pylori activity (inhibition zone 21.3 ± 0.3 mm), supported bactericidal effects, and improved antibiofilm and antihemolytic properties. The antioxidant capacity of ozonated oil was modestly increased (IC₅₀ = 3.95 ± 0.4 µg/mL), while butyrylcholinesterase inhibition was more markedly enhanced (IC₅₀ = 2.58 ± 0.6 µg/mL), compared to that of the non-ozonated oil (IC₅₀ = 6.14 ± 0.3 µg/mL and IC₅₀ = 4.38 ± 0.4 µg/mL, respectively). Molecular docking suggested strong interactions of major ozonation-derived compounds with human BuChE and H. pylori urease, providing mechanistic support for the observed activities. Overall, these results indicate that ozonation modestly but consistently enhances the biological potential of lettuce oil through compositional shifts, highlighting its promise for development as a safe functional food ingredient with possible biomedical applications. Full article

(This article belongs to the Special Issue Innovative Extraction Techniques of Bioactive Compounds from Plant-Based Foods: Characterization and Potential Applications)

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20 pages, 2281 KB

Open AccessArticle

Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders

by Cristina Paula Săpoi (Gheorghe), Alexandru Radu Corbu, Liliana Ceclu and Violeta Nour

Foods 2025, 14(20), 3457; https://doi.org/10.3390/foods14203457 - 10 Oct 2025

Abstract

Myrobalan plum is a widespread but underutilized fruit, rich in dietary fiber, organic acids and bioactive compounds. The present research was carried out to develop myrobalan plum leathers using different levels of sugar addition, and to improve their functionality by adding blackcurrant (BCP) [...] Read more.

Myrobalan plum is a widespread but underutilized fruit, rich in dietary fiber, organic acids and bioactive compounds. The present research was carried out to develop myrobalan plum leathers using different levels of sugar addition, and to improve their functionality by adding blackcurrant (BCP) and bilberry (BBP) pomace powders. The resulting fruit leathers were analyzed for color, titratable acidity, total phenolic content, antioxidant activity, organic acid profile, phenolic profile and sensory properties. Five samples were manufactured with different fruit pulp/sugar ratios of 100:0, 90:10, 80:20, 70:30 and 60:40, respectively. The myrobalan leathers prepared with 90% pulp and 10% sugar showed the highest sensory scores and physicochemical properties. BCP and BBP were added at 1% and 2% to the leather formulation manufactured at a myrobalan puree/sugar ratio of 90:10. Total phenolic content increased 2 and 3.5 times as a result of 1% and 2% BBP addition and only 1.15 and 1.29 times as a result of 1% and 2% BCP addition, respectively. Among the quantified phenolic compounds, epicatechin dominated in control myrobalan fruit leather, followed by catechin hydrate and chlorogenic acid. This research highlights the potential of processing myrobalan plums into fruit leathers, a nutritious and functional snack food, and of enhancing the product’s functional profile and sensory appeal by adding blackcurrant and bilberry pomace powders, thus contributing to the sustainable use of these by-products. Full article

(This article belongs to the Special Issue Food Waste as Ingredients in Functional Food Development: Sources, Extractions and Functionality)

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22 pages, 2536 KB

Open AccessArticle

Identification and In Vitro Evaluation of Milkfish (Chanos chanos) Frame Proteins and Hydrolysates with DPP-IV Inhibitory and Antioxidant Activities

by Anastacio T. Cagabhion III, Wen-Ling Ko, Ting-Jui Chuang, Rotimi E. Aluko and Yu-Wei Chang

Foods 2025, 14(20), 3456; https://doi.org/10.3390/foods14203456 - 10 Oct 2025

Abstract

The study presents the potential of milkfish frame, a by-product of milkfish processing, as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant peptides with potential applications in type 2 diabetes management. Proteomic analysis identified key proteins, including 65 kDa warm temperature [...] Read more.

The study presents the potential of milkfish frame, a by-product of milkfish processing, as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant peptides with potential applications in type 2 diabetes management. Proteomic analysis identified key proteins, including 65 kDa warm temperature acclimation protein 1 and myosin heavy chain. In silico prediction (BIOPEP-UWM) guided the selection of proteases for generating DPP-IV inhibitory peptides. Enzymatic hydrolysates were produced and evaluated for bioactivity. Among the treatments, pepsin hydrolysis (2% v/v, 8 h) yielded the highest peptide content (283.64 mg/g), soluble protein (86.46%), and DPP-IV inhibitory activity (68.47%). The resulting milkfish frame pepsin hydrolysate (MFH) was further enhanced through ultrafiltration and simulated gastrointestinal digestion, which improved the DPP-IV inhibitory and antioxidant capacities. Cytotoxicity assays confirmed that MFH (0–100 μg/mL) was non-toxic to FL83B hepatocytes after 24 h. Moreover, treating TNF-α-induced FL83B cells with 10 μg/mL MFHs improved cell viability, reducing the toxicity induced by TNF-α in cells. These findings show that MFHs exhibit promising antidiabetic potential and could serve as natural alternatives to synthetic drugs for type 2 diabetes management. This also demonstrates the valorization of fish processing by-products into functional food ingredients, advancing sustainable approaches in food innovation. Full article

(This article belongs to the Special Issue Food-Derived Peptides Utilization: Fractionation, Structural Characterization, and Bio-Active Properties with Innovative or Novel Technologies)

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17 pages, 4515 KB

Open AccessArticle

Investigating the Effects of Gardenia Polysaccharides on LPS-Induced Immune Injury in Mice and Exploring the Molecular Mechanisms Underlying Its Regulatory Effect on the Immune Function of Macrophages

by Pingdong Lin, Wen Yue, Han Xiang, Jing Liu and Xinzhu Chen

Foods 2025, 14(20), 3455; https://doi.org/10.3390/foods14203455 - 10 Oct 2025

Abstract

This study investigated the protective effects of Gardenia jasminoides Ellis polysaccharides (GP) on lipopolysaccharide (LPS)-induced immunosuppression and oxidative stress in mice and explored how GP modulates macrophage polarization through the TLR4/NF-κB signaling axis. The results showed that GP notably restored thymus and spleen [...] Read more.

This study investigated the protective effects of Gardenia jasminoides Ellis polysaccharides (GP) on lipopolysaccharide (LPS)-induced immunosuppression and oxidative stress in mice and explored how GP modulates macrophage polarization through the TLR4/NF-κB signaling axis. The results showed that GP notably restored thymus and spleen indices in LPS-treated mice, markedly decreased the serum concentrations of malondialdehyde, and enhanced superoxide dismutase activity and total antioxidant capacity. In RAW 264.7 macrophage cultures, GP displayed immunostimulatory effects by improving phagocytic activity, promoting NO synthesis, and enhancing the secretion of pro-inflammatory cytokines, including IL-1β, IL-6, and TNF-α. These effects were observed in cells not pretreated with TAK-242 or PDTC; however, they were not observed in cells pretreated with these inhibitors. At 300 µg/mL concentration, GP markedly enhanced the transcriptional levels of iNOS and cytokine genes. Protein analysis revealed significant upregulation of TLR4, MyD88, TRAF6, NF-κB RelA/p65, and phosphorylated p65. Fluorescence imaging confirmed the nuclear translocation of p65. Collectively, these findings indicated that GP reversed systemic immunosuppression and oxidative stress, offering foundational insights for developing natural immune regulators. The observed immunomodulatory properties of GP are likely mediated through the TLR4/NF-κB signaling pathway. Full article

(This article belongs to the Section Food Nutrition)

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22 pages, 3799 KB

Open AccessArticle

Protein Corona Stability and Removal from PET Microplastics: Analytical and Spectroscopic Evaluation in Simulated Intestinal Conditions

by Tamara Lujic, Tamara Mutic, Ana Simovic, Tamara Vasovic, Stefan Ivanovic, Maja Krstic Ristivojevic, Vesna Jovanovic and Tanja Cirkovic Velickovic

Foods 2025, 14(20), 3454; https://doi.org/10.3390/foods14203454 - 10 Oct 2025

Abstract

Microplastics entering the gastrointestinal environment rapidly acquire protein coronas that alter their surface chemistry and analytical detectability. We investigated the physicochemical interactions between fluorescently labeled bovine serum albumin (BSA) and polyethylene terephthalate (PET) microplastics during simulated intestinal exposure and evaluated the stability of [...] Read more.

Microplastics entering the gastrointestinal environment rapidly acquire protein coronas that alter their surface chemistry and analytical detectability. We investigated the physicochemical interactions between fluorescently labeled bovine serum albumin (BSA) and polyethylene terephthalate (PET) microplastics during simulated intestinal exposure and evaluated the stability of the resulting hard corona. Using fluorescence tracking, SDS-PAGE, and FTIR spectroscopy, we showed that BSA forms a persistent corona that resists oxidative-only treatments. Only a combination of oxidation with an alkaline (KOH) or surfactant step (SDS) effectively removed the corona. None of the protocols applied affected polymer integrity. Residual protein in less effective protocols did not show changes on PET spectra in ATR FTIR. To validate the protocol under physiologically relevant complexity, we extended it to PET incubated with single digestive enzymes. FTIR spectra confirmed the removal of protein-specific signals in both systems, with no degradation of PET ester or aromatic functional groups nor signals of protein–polymer interactions. Our results highlight the robustness of protein–PET interactions in biological conditions and provide a variety of protocols for protein corona removal, suitable for diverse applications of microplastic analysis and toxicological studies. Full article

(This article belongs to the Special Issue Comprehensive Analytical Techniques for Food Contact Materials: Composition and Safety)

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Foods, Volume 14, Issue 20 (October-2 2025) – 13 articles

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