Foods

20 pages, 1315 KB

Open AccessReview

Functional Foods Based on Postbiotics as a Food Allergy Treatment

by Nader Khani, Faezeh Shirkhan, Mansour Rabie Ashkezary, Vahideh Sarabi Aghdam, Roya Abedi Soleimani, Seyed Mohamad Javad Shokouhian, Negin Hosseinzadeh and Aziz Homayouni-Rad

Foods 2025, 14(20), 3584; https://doi.org/10.3390/foods14203584 - 21 Oct 2025

Viewed by 469

Abstract

Functional foods are defined as consumables that, in addition to providing essential nutrients, exhibit health-promoting properties when consumed regularly over a long period of time. Globally, there has been great emphasis on their consumption as a cost-effective and safer alternative for the prevention, [...] Read more.

Functional foods are defined as consumables that, in addition to providing essential nutrients, exhibit health-promoting properties when consumed regularly over a long period of time. Globally, there has been great emphasis on their consumption as a cost-effective and safer alternative for the prevention, treatment, and management of various health-related issues, including food allergies. Over the past two decades, the prevalence and severity of clinical manifestations of food allergy (FA) have increased significantly. FA results from the breakdown of immune tolerance. There are different types of functional foods that can be effective in the treatment of FA. Functional foods based on postbiotics that are produced through fermentation include kefir, yogurt, cheese, and fermented milk. This review highlights the potential role of functional foods based on postbiotics in the treatment of FA. Full article

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

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22 pages, 832 KB

Open AccessArticle

Recovery of Natural Antioxidants from Onion Solid Waste via Pressurized Liquid Extraction: Encapsulation and Application into a Food System

by Eleni Bozinou, Nafsika-Thalia Georgiadou, Maria-Stella Chalastara, Ioannis Makrygiannis, Martha Mantiniotou, Vassilis Athanasiadis, Arhontoula Chatzilazarou and Stavros I. Lalas

Foods 2025, 14(20), 3583; https://doi.org/10.3390/foods14203583 - 21 Oct 2025

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Abstract

Onion solid wastes (OSW) are a promising source of natural antioxidants with potential applications in food preservation. This study optimized pressurized liquid extraction parameters—ethanol concentration, liquid-to-solid ratio, temperature, and time—using response surface methodology to maximize the recovery of total polyphenols, total anthocyanins, and [...] Read more.

Onion solid wastes (OSW) are a promising source of natural antioxidants with potential applications in food preservation. This study optimized pressurized liquid extraction parameters—ethanol concentration, liquid-to-solid ratio, temperature, and time—using response surface methodology to maximize the recovery of total polyphenols, total anthocyanins, and antioxidant activity. The optimal extracts yielded 37.02 mg GAE/g dw for total polyphenols and 592.73 µg CyE/g dw for total anthocyanins. Antioxidant activity was evaluated using the FRAP assay and the DPPH method. HPLC-DAD analysis identified quercetin, spiraeoside, and protocatechuic acid as major polyphenolic compounds. The optimal extract was encapsulated via spray drying using gum arabic as the wall material. Parameters such as encapsulation efficiency, loading capacity, and process yield were evaluated. The encapsulated extract was incorporated into mayonnaise, and its effect on oxidative stability was monitored over 14 days. Results demonstrated significant antioxidant protection, comparable to synthetic preservatives such as potassium sorbate and butylated hydroxytoluene. This study highlights the potential of OSW-derived antioxidants as sustainable, natural additives for food systems. 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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20 pages, 3166 KB

Open AccessArticle

Vitamin A Emulsion Encapsulated with Whey Protein Isolate–Soybean Lecithin Enhances Surimi Gel Structure and Protein Conformation

by Mulin Chen, Xiaohan Huang, Yawen Lin and Shumin Yi

Foods 2025, 14(20), 3582; https://doi.org/10.3390/foods14203582 - 21 Oct 2025

Cited by 1 | Viewed by 456

Abstract

In this study, whey protein isolate–soybean lecithin-encapsulated vitamin A emulsion (V_A-WSE) with different oil-to-water ratios was prepared and characterized. The impact of V_A-WSE on the physicochemical characteristics of Nemipterus virgatus surimi at varying concentrations was determined. The V_A [...] Read more.

In this study, whey protein isolate–soybean lecithin-encapsulated vitamin A emulsion (V_A-WSE) with different oil-to-water ratios was prepared and characterized. The impact of V_A-WSE on the physicochemical characteristics of Nemipterus virgatus surimi at varying concentrations was determined. The V_A-WSE emulsion exhibited the best stability when the oil-to-water (O:W) ratio was 1:1 (w/w). Composite gels prepared by mixing V_A-WSE (O:W = 1:1, w/w) with surimi at different ratios showed significantly improved gel properties. In particular, the hardness, chewiness, gel strength, and water-holding capacity of the composite gel with a V_A-WSE concentration of 8% (w/w) reached the highest values of 2629.00 g, 2051.27 g, 292.16 g·cm, and 87.10%, respectively. Similarly, the observed voids in the microstructural images gradually decreased with rising V_A-WSE concentration and were the smallest in the 8% sample group. Surimi gels showed remarkably enhanced hydrogen bonds in the V_A-WSE concentration range of 0–8%, increasing from 0.001 to 0.025 mg/mL (p < 0.05). Furthermore, it was observed that the energy storage modulus (G′) was larger than the loss modulus (G″), suggesting the dominant elastic characteristics of the composite gels. The solubility and total sulfhydryl group contents significantly increased from 30.33 to 88.29% and from 4.90 to 28.19 nmol/mg, respectively. In summary, V_A-WSE can promote the unfolding of the myofibrillar protein (MP) structure and improve the gel properties of surimi gels. These results support the development of functional surimi products. Full article

(This article belongs to the Special Issue Research on Aquatic Product Processing and Quality Control)

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17 pages, 3194 KB

Open AccessArticle

Improved Real-Time Detection Transformer with Low-Frequency Feature Integrator and Token Statistics Self-Attention for Automated Grading of Stropharia rugoso-annulata Mushroom

by Yu-Hang He, Shi-Yun Duan and Wen-Hao Su

Foods 2025, 14(20), 3581; https://doi.org/10.3390/foods14203581 - 21 Oct 2025

Viewed by 328

Abstract

Manual grading of Stropharia rugoso-annulata mushroom is plagued by inefficiency and subjectivity, while existing detection models face inherent trade-offs between accuracy, real-time performance, and deployability on resource-constrained edge devices. To address these challenges, this study presents an Improved Real-Time Detection Transformer (RT-DETR) tailored [...] Read more.

Manual grading of Stropharia rugoso-annulata mushroom is plagued by inefficiency and subjectivity, while existing detection models face inherent trade-offs between accuracy, real-time performance, and deployability on resource-constrained edge devices. To address these challenges, this study presents an Improved Real-Time Detection Transformer (RT-DETR) tailored for automated grading of Stropharia rugoso-annulata. Two innovative modules underpin the model: (1) the low-frequency feature integrator (LFFI), which leverages wavelet decomposition to preserve critical low-frequency global structural information, thereby enhancing the capture of large mushroom morphology; (2) the Token Statistics Self-Attention (TSSA) mechanism, which replaces traditional self-attention with second-moment statistical computations. This reduces complexity from

O (n^{2})

to

O (n)

and inherently generates interpretable attention patterns, augmenting model explainability. Experimental results demonstrate that the improved model achieves 95.2% mAP@0.5:0.95 at 262 FPS, with a substantial reduction in computational overhead compared to the original RT-DETR. It outperforms APHS-YOLO in both accuracy and efficiency, eliminates the need for non-maximum suppression (NMS) post-processing, and balances global structural awareness with local detail sensitivity. These attributes render it highly suitable for industrial edge deployment. This work offers an efficient framework for the automated grading of large-target crop detection. Full article

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

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16 pages, 3137 KB

Open AccessArticle

Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs

by Xinyuan Huang, Hui Liu, Xiaoyan Tang, Yuhui Zhang and Yaxuan Li

Foods 2025, 14(20), 3580; https://doi.org/10.3390/foods14203580 - 21 Oct 2025

Viewed by 370

Abstract

The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork. This study aimed to clarify the effects of lipid oxidation on characteristic VOCs in different breeds of pigs. The [...] Read more.

The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork. This study aimed to clarify the effects of lipid oxidation on characteristic VOCs in different breeds of pigs. The fatty acid composition and antioxidant characteristics of the Ningxiang (NX) pig, Rongchang (RC) pig, Duroc × Wujin (DW) pig, and Duroc × Landrace × Yorkshire (DLY) pig were determined. The VOCs from these four pig breeds were analyzed by gas chromatography–ion migration spectrometry (GC-IMS) and solid-phase micro-extraction–gas chromatography–olfactory mass spectrometry (SPME-GC-O-MS). A total of 49 volatile compounds were identified by GC-IMS, whereas GC-O-MS detected 97 volatile components, including aldehydes, alcohols, ketones, acids, and esters. Among these, aldehydes and alcohols were the predominant categories. The results showed that RC breed pork had the highest fatty acid content, whereas NX breed pork exhibited the highest antioxidant activity. Among the VOCs from these four pig breeds, tridecanal showed a strong positive correlation with antioxidant capacity (T-AOC) and vitamin E, which was mainly reflected in NX. Furthermore, the key VOCs across the different pig breeds were mainly related to unsaturated fatty acids, such as C20:3n6, C18:1n9c, and C18:2n6c. In conclusion, the antioxidant characteristics of NX pigs are closely associated with their unique volatile flavor profile, while the characteristic flavor compounds across different pig breeds are primarily influenced by the composition and oxidation of unsaturated fatty acids. Full article

(This article belongs to the Section Food Analytical Methods)

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12 pages, 412 KB

Open AccessArticle

Phytochemical Analysis and Characterisation of Brewers’ Spent Grain Properties as Affected by Fermentation and Ultrasonication Pretreatments

by Sogo James Olatunde, Tumisi Beiri Jeremiah Molelekoa and Oluwafemi Ayodeji Adebo

Foods 2025, 14(20), 3579; https://doi.org/10.3390/foods14203579 - 21 Oct 2025

Viewed by 376

Abstract

Brewers’ spent grain (BSG) is a highly abundant, nutrient-rich by-product generated by the brewing sector. Upcycling and reusing by-products from the food sector have become necessary to achieve sustainable food security globally. This research investigated traditional and novel pretreatments to modify the properties [...] Read more.

Brewers’ spent grain (BSG) is a highly abundant, nutrient-rich by-product generated by the brewing sector. Upcycling and reusing by-products from the food sector have become necessary to achieve sustainable food security globally. This research investigated traditional and novel pretreatments to modify the properties of BSG for better utilisation as a food ingredient. In this study, BSG was ground and subsequently processed in two different ways: ultrasonicated for 15 min and fermented with lactic acid bacteria for 24, 48, and 72 h. Influences of fermentation and ultrasonication on the antioxidant activity, thermal properties, colour, chemical composition, total phenolic content (TPC), and total flavonoid content (TFC) were then investigated. There was a general increase in the antioxidant properties of BSG flour ultrasonicated for 15 min (FRAP, 4.35 mgTE/g; DPPH, 65.87%; ABTS, 37.29%) and fermented BSG flour fermented with Lactococcus lactis (48 h) (FRAP, 2.29 mgTE/g; 63.93%; 24.48%) compared to native BSG (2.10 mgTE/g, FRAP; 65.87%, DPPH; 23.50%, ABTS). The highest percentage of fibre (28%) was observed in BSG fermented for 24 h. There was also increase in colour value (L*, 56.33–59.07; a*, 3.18–3.65; b*, 9.61–10.70), TPC, and TFC (0.13–0.16 and 0.37–1.30, respectively), and variations in peak intensities on the thermogram. These results indicate that ultrasound and fermentation are promising technologies for the enhanced valorisation of BSG for value-added food product development. Full article

(This article belongs to the Section Grain)

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22 pages, 1282 KB

Open AccessArticle

Impact of Hemp Flour on the Nutritional, Sensory and Functional Characteristics of Wheat and Whole Wheat Muffins

by Andreea-Lavinia Mocanu, Alina Alexandra Dobre, Corina-Alexandra Stroe, Cătălina-Beatrice Poteraș, Elena-Loredana Ungureanu, Gabriel Mustatea, Gabriela Daniela Criveanu-Stamatie, Șerban Eugen Cucu, Sabina Andreea Bobea, Cristian Florea, Mihai-Bogdan Nicolcioiu and Raluca Stan

Foods 2025, 14(20), 3578; https://doi.org/10.3390/foods14203578 - 21 Oct 2025

Viewed by 290

Abstract

The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making [...] Read more.

The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making it suitable for nutritional fortification. This study investigated the impact of HF addition (5–40%) on the quality of muffins prepared with wheat flour (WF) and whole wheat flour (WWF). An initial hedonic sensory evaluation identified 5–20% HF as the most acceptable substitution range, which was then subjected to detailed physicochemical, sensory, textural, colorimetric, and microbiological analyses. Incorporation of HF significantly increased protein (up to +44%), fiber (up to +172%), and ash (up to +76%) contents, while decreasing moisture (−39%). Both WF and WWF muffins darkened with HF incorporation, with a greater lightness reduction in WF. Texture changes (increased firmness and gumminess) were more pronounced in WF muffins. Sensory analysis revealed that WF muffins were best accepted at 10–15% HF, whereas WWF muffins maintained good acceptability up to 20% HF, indicating better integration of HF in the whole grain matrix. All samples complied with microbiological safety requirements. Overall, the optimal substitution level was 10–15% HF in WF muffins and 20% HF in WWF muffins, demonstrating that HF can enhance the nutritional profile of muffins while maintaining acceptable technological and sensory properties in a matrix-dependent manner. Full article

(This article belongs to the Section Grain)

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25 pages, 8835 KB

Open AccessArticle

Study on the Probiotic Properties of Xinjiang-Characteristic Selenium-Enriched Lactic Acid Bacteria and the Distribution of Selenium Element

by Jingshu Chen, Yiming Jia, Huizi Chensheng, Lu Feng, Yawen Li, Tiantian Jian, Xue Han, Xiyue Niu and Qian Xu

Foods 2025, 14(20), 3577; https://doi.org/10.3390/foods14203577 - 21 Oct 2025

Viewed by 328

Abstract

Selenium, a crucial trace element, has garnered significant attention in functional food development due to its effective conversion into organic forms. This study systematically investigated the selenium enrichment potential and metabolic regulation mechanisms of 50 lactic acid bacteria (LAB) strains from Xinjiang. Through [...] Read more.

Selenium, a crucial trace element, has garnered significant attention in functional food development due to its effective conversion into organic forms. This study systematically investigated the selenium enrichment potential and metabolic regulation mechanisms of 50 lactic acid bacteria (LAB) strains from Xinjiang. Through sodium selenite tolerance tests, eight core strains with over 80% selenium enrichment were selected, with optimal enrichment conditions being a 37 °C temperature, 2% sodium chloride concentration, and pH of 6.0 in MRS medium. Functional tests demonstrated that selenium-enriched strains exhibited a significantly enhanced antioxidant capacity (demonstrated by DPPH and ABTS free radical scavenging activities) and improved gastrointestinal fluid tolerance, with strain No.41 showing the most outstanding performance. Scanning electron microscopy combined with energy-dispersive X-ray spectroscopy (SEM-EDX) revealed nanoscale selenium (1.34 keV) on cell surfaces. Further characterization showed that 68.94% of selenium was incorporated into selenoproteins, 7.61% into nucleic acids, and 7.02% into polysaccharides. Integrated metabolomic and proteomic studies have shown that selenium reduces the content of L-cysteine primarily by replacing sulfur and competing for key sites in cysteine-S-conjugate-β-lyase, S-adenosyl-L-cysteine hydrolase, and homocysteine synthase, ultimately leading to the synthesis of selenocysteine and selenomethionine. A correlation analysis between differential metabolites and proteins revealed selenium’s significant impacts on the metabolic networks of LAB, antioxidant mechanisms, energy metabolism, and membrane stability. This research provides new insights for developing selenium-enriched probiotics for functional dairy products and health supplements. Full article

(This article belongs to the Special Issue Advanced Determination and Nutritional Assessment of Trace Elements in Food: Beneficial and Harmful Trace Elements)

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24 pages, 1644 KB

Open AccessReview

Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future

by Sebastián Pizarro-Oteíza, Fernando Salazar, Romina Cea, Oscar Cavieres and Maninder Meenu

Foods 2025, 14(20), 3576; https://doi.org/10.3390/foods14203576 - 21 Oct 2025

Viewed by 474

Abstract

This review evaluated the impact of emerging non-thermal technologies, such as high hydrostatic pressure (HHP), ultrasound (US), and pulsed electric fields (PEF), on the properties of fermented beverages. According to the information gathered, HHP improves cellular integrity and antioxidant activity of beverages, while [...] Read more.

This review evaluated the impact of emerging non-thermal technologies, such as high hydrostatic pressure (HHP), ultrasound (US), and pulsed electric fields (PEF), on the properties of fermented beverages. According to the information gathered, HHP improves cellular integrity and antioxidant activity of beverages, while US enhances nutrient release and improves the nutritional profile by increasing peptide content and cell viability. For its part, PEF accelerates fermentation and enhances the accumulation of bioactive compounds, which improves the sensory quality of the product. Despite their potential, the industrial implementation of these technologies faces several challenges, including technical limitations, economic constraints, and issues related to consumer acceptance. Consequently, further research is required to optimize processing parameters and address these obstacles. Overall, these technologies represent a promising approach for developing high-quality fermented beverages that meet the growing demand for health benefits and environmental sustainability. Full article

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

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22 pages, 12198 KB

Open AccessArticle

Comparative Analysis of Flavonoids, Carotenoids, and Major Primary Compounds in Site-Specific Yellow-Leaf Tea and Their Dynamic Alterations During Processing

by Jiaqi Yang, Qi Zhou, Shitao Fang, Kangni Yan, Qunhua Peng, Zhi Lin, Haipeng Lv, Dan Mu, Jianyu Fu and Jiang Shi

Foods 2025, 14(20), 3575; https://doi.org/10.3390/foods14203575 - 21 Oct 2025

Viewed by 337

Abstract

Yellow-leaf tea cultivar ‘Huangjinya’ is valued for distinctive appearance and umami flavor, yet the mechanisms underlying pigment accumulation and flavor formation responding to cultivation and processing remain unclear. Targeted metabolomic quantified 16 carotenoids and 18 flavonoids, revealing significantly higher concentrations in high-altitude site [...] Read more.

Yellow-leaf tea cultivar ‘Huangjinya’ is valued for distinctive appearance and umami flavor, yet the mechanisms underlying pigment accumulation and flavor formation responding to cultivation and processing remain unclear. Targeted metabolomic quantified 16 carotenoids and 18 flavonoids, revealing significantly higher concentrations in high-altitude site fresh leaves (551.88 ± 7.09 μg·g⁻¹ and 213.91 ± 3.78 mg·g⁻¹, respectively), approximately 2.8-fold and 1.2-fold higher than in low-altitude site samples. These observed regional differences likely reflect environmental differences between the high- and low-altitude cultivation sites. Flavonoids remained relatively stable during green tea (GT) processing but declined markedly during black tea (BT) production. Carotenoids decreased by 27.91% during green tea (GT) processing but increased by 43.64% in black tea (BT) when using low-altitude site fresh leaves; in contrast, high-altitude site leaves showed a 4.66% increase in GT and a sharp 65% decrease in BT. Thirty-eight primary metabolites showed significant changes responding to altitudes and processing, especially amino acids and oligosaccharides. These findings clarify how altitude and processing affect flavor-related metabolism in ‘Huangjinya’, offering a chemical foundation for improving tea quality. Full article

(This article belongs to the Section Food Nutrition)

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16 pages, 363 KB

Open AccessArticle

Effects of a Food-Shaping Agent on the Texture and Palatability of Hospital-Pureed Meat: A Comparison of Subjective and Instrumental Assessments

by Ya-Ting Kuo, Pey-Rong Chen and Suh-Ching Yang

Foods 2025, 14(20), 3574; https://doi.org/10.3390/foods14203574 - 21 Oct 2025

Viewed by 338

Abstract

(1) Background: This study compared subjective and objective texture classifications of hospital-provided pureed meat dishes and evaluated the impact of adding a food-shaping agent on the consistency of the food. (2) Methods: In total, 18 common pureed meat dishes (pork, chicken, and fish) [...] Read more.

(1) Background: This study compared subjective and objective texture classifications of hospital-provided pureed meat dishes and evaluated the impact of adding a food-shaping agent on the consistency of the food. (2) Methods: In total, 18 common pureed meat dishes (pork, chicken, and fish) from a medical center were tested. Subjective classification was conducted according to the International Dysphagia Diet Standardisation Initiative (IDDSI) level 4 criteria, and an objective texture analysis was performed using a Texture Profile Analysis (TPA), with hardness values interpreted via the Universal Design Foods (UDF) framework. (3) Results: Only six of the 18 dishes (33%) met all IDDSI level 4 tests in their original form, despite visually resembling purees. After the addition of 1% of a food-shaping agent, all samples passed IDDSI criteria, indicating enhanced textural consistency and a reduced risk of swallowing complications. TPA data confirmed that all samples, both with and without the food-shaping agent, met UDF stage 4 hardness standards (<5 × 10³ N/m²), ensuring appropriate structural integrity for safe swallowing. The addition of food-shaping agents significantly increased the hardness and adhesiveness (p < 0.001), while the cohesiveness remained unchanged. (4) Conclusions: These findings highlight discrepancies between visual/subjective assessments and objective measurements and support the use of combined IDDSI- and TPA-based verification to improve dietary safety and reproducibility in dysphagia care. Full article

(This article belongs to the Section Meat)

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14 pages, 1440 KB

Open AccessArticle

Co-Occurrence and Molecular Characterization of ESBL-Producing and Colistin-Resistant Escherichia coli Isolates from Retail Raw Meat

by Arife Ezgi Telli, Nihat Telli, Yusuf Biçer, Gamze Turkal, Tahir Yılmaz and Gürkan Uçar

Foods 2025, 14(20), 3573; https://doi.org/10.3390/foods14203573 - 21 Oct 2025

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Abstract

Background: The emergence of extended-spectrum β-lactamase (ESBL) producing and colistin-resistant Escherichia coli in retail meat poses a significant public health risk. Method: A total of 180 retail meat samples (chicken parts, internals, processed products; lamb; beef; fish) were purchased from markets and butcher [...] Read more.

Background: The emergence of extended-spectrum β-lactamase (ESBL) producing and colistin-resistant Escherichia coli in retail meat poses a significant public health risk. Method: A total of 180 retail meat samples (chicken parts, internals, processed products; lamb; beef; fish) were purchased from markets and butcher shops across Turkiye. Presumptive ESBL-producing isolates were screened on chromogenic agar and phenotypically confirmed. Species identity was verified by uspA PCR, and resistance genes (blaCTX-M, blaTEM, blaOXA, blaSHV, mcr-1, mcr-2, mcr-3) were analyzed. Colistin MICs were determined by broth microdilution, while antimicrobial susceptibility of ESBL-positive isolates was assessed by disk diffusion. Results: Overall, ESBL-producing E. coli were detected in 21.7% (n = 39) of the 180 meat samples analyzed, with the highest prevalence observed in chicken parts (26/40, 65.0%) and giblets (6/10, 60%). All ESBL-E. coli isolates harbored blaCTX-M, with blaCTX-M-1 identified as the sole variant. The blaTEM gene was detected in 61.5% (24/39) of ESBL-positive E. coli isolates. Colistin resistance was identified in six isolates (15.4%), all of which carried the mcr-1 gene. Additionally, one lamb minced meat isolate harbored the mcr-2 gene. Co-occurrence analysis revealed that the most frequent resistance gene combination among ESBL-producing isolates was blaCTX-M1 + blaTEM, detected predominantly in chicken meat samples, while mcr-1 was observed only in isolates harboring single or limited resistance genes, suggesting a distinct acquisition pattern. Conclusions: A high prevalence of blaCTX-M-1 and the co-occurrence of mcr genes were detected in E. coli isolates from retail meat, particularly poultry. The detection of mcr-1/mcr-2 co-carriage in lamb meat, though rare, highlights the need for broader surveillance. These findings underscore the need for integrated monitoring and prudent antimicrobial use in food animals. The use of antibiotics as growth promoters is prohibited in Türkiye, and therapeutic applications require a veterinary prescription; however, stronger enforcement remains essential to limit the dissemination of multidrug-resistant bacteria in the food chain. Full article

(This article belongs to the Section Food Microbiology)

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15 pages, 18510 KB

Open AccessArticle

Bovine β-Casein Peptide YPFPGPIH Regulates Inflammation and Macrophage Activity via TLR/NF-κB/MAPK Signaling

by Junpeng Zhang, Xinyu Zhang, Guangqing Mu, Xiaomeng Wu and Jianping Wu

Foods 2025, 14(20), 3572; https://doi.org/10.3390/foods14203572 - 20 Oct 2025

Viewed by 530

Abstract

Food-derived bioactive peptides are known to possess immunomodulatory properties, although their molecular mechanisms remain incompletely characterized. In this study, we investigated the immunoregulatory effects and underlying mechanisms of YPFPGPIH, a peptide derived from bovine β-casein, using the RAW264.7 macrophage model. Our results demonstrate [...] Read more.

Food-derived bioactive peptides are known to possess immunomodulatory properties, although their molecular mechanisms remain incompletely characterized. In this study, we investigated the immunoregulatory effects and underlying mechanisms of YPFPGPIH, a peptide derived from bovine β-casein, using the RAW264.7 macrophage model. Our results demonstrate that YPFPGPIH enhanced macrophage proliferation and phagocytosis in a dose-dependent manner and promoted chemotactic migration through the upregulation of monocyte chemoattractant proteins MCP-1 and MCP-3. Under lipopolysaccharide (LPS)-induced inflammatory conditions, YPFPGPIH significantly reduced the levels of pro-inflammatory mediators, including interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), and nitric oxide (NO), while increasing the production of the anti-inflammatory cytokine interleukin-10 (IL-10), thereby reestablishing cytokine balance. Mechanistic studies revealed that YPFPGPIH inhibited LPS-induced activation of the NF-κB and MAPK pathways, as indicated by reduced nuclear translocation of p65 and decreased phosphorylation of ERK, JNK, and p38. Molecular docking analysis indicated strong binding affinities between YPFPGPIH and Toll-like receptors TLR2 and TLR4, suggesting the involvement of TLR-mediated signaling. Notably, YPFPGPIH downregulated inducible nitric oxide synthase (iNOS) expression and upregulated chemokine mRNA levels, reflecting its dual role in modulating inflammatory and migratory responses. These findings highlight YPFPGPIH as a multifunctional immunomodulatory peptide that fine-tunes macrophage activity through crosstalk between TLR, NF-κB, and MAPK signaling pathways. This study provides new insights for developing peptide-based therapeutics and functional foods aimed at managing inflammatory diseases. Full article

(This article belongs to the Special Issue Milk Bioactive Compounds and Gut Microbiota Modulation)

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19 pages, 1069 KB

Open AccessArticle

Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal

by Gjore Nakov, Marko Jukić, Francesca Soler, Semiha Syleimanova, Jasmina Lukinac, Lorenzo Estivi, Andrea Brandolini and Alyssa Hidalgo

Foods 2025, 14(20), 3571; https://doi.org/10.3390/foods14203571 - 20 Oct 2025

Viewed by 472

Abstract

Food industries produce large amounts of by-products, valuable sources of bioactive compounds that can enhance gluten-free foods. This study evaluated the effect of hemp cake meal (HC) addition on the antioxidant, nutritional, technological, and sensorial properties of gluten-free sourdough breads. Rice flour, HC, [...] Read more.

Food industries produce large amounts of by-products, valuable sources of bioactive compounds that can enhance gluten-free foods. This study evaluated the effect of hemp cake meal (HC) addition on the antioxidant, nutritional, technological, and sensorial properties of gluten-free sourdough breads. Rice flour, HC, and breads with increasing HC levels (0–30%) were analysed for ash, protein, lipids, soluble and insoluble fibre, phenols, tocols, and carotenoids. Technological traits, colour, and sensory quality were also assessed. HC showed higher contents of most compounds than rice flour. As a result, enriched breads displayed marked nutritional improvements: protein increased from 8.9 g/100 g (control) to 17.6 g/100 g (30% HC), lipids from 1.5 to 3.9 g/100 g, soluble fibre from 0.54 to 1.27 g/100 g, insoluble fibre from 3.2 to 13.4 g/100 g, and phenolics (mainly ellagic and rosmarinic acids, and caffeic and naringenin derivatives) from 10.8 to 174.8 mg/100 g. Tocols and carotenoids, though scarce, slightly increased. However, HC-enriched breads had lower volumes and a firmer, stickier texture. Nevertheless, up to 10% HC inclusion did not affect appearance, aroma, texture, or taste. Therefore, a moderate HC addition can improve antioxidants and the nutritional quality of gluten-free sourdough breads while maintaining a good sensory acceptability. Full article

(This article belongs to the Special Issue Recent Research on the Extraction and Characterization of Phenolic Compounds from Foods and Their Potential Antioxidant Activities)

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24 pages, 4635 KB

Open AccessArticle

Compounds of Essential Oils from Different Parts of Cinnamomum cassia and the Perception Mechanism of Their Characteristic Flavors

by Yuhua Huang, Wei Wang, Xuan Xin, Shanghua Yang, Weidong Bai, Wenhong Zhao, Wenbin Ren, Mengmeng Zhang and Lisha Hao

Foods 2025, 14(20), 3570; https://doi.org/10.3390/foods14203570 - 20 Oct 2025

Viewed by 504

Abstract

This study investigated the differences in key volatile organic compounds (VOCs) and flavor characteristics between essential oils (CEOs) from cinnamon bark and leaf. The volatile compounds of essential oils extracted from Cinnamomum cassia (Xijiang) bark (CEOP) and leaf (CEOY) by hydrodistillation were identified [...] Read more.

This study investigated the differences in key volatile organic compounds (VOCs) and flavor characteristics between essential oils (CEOs) from cinnamon bark and leaf. The volatile compounds of essential oils extracted from Cinnamomum cassia (Xijiang) bark (CEOP) and leaf (CEOY) by hydrodistillation were identified using GC-MS. The results showed that the extraction rates of CEOP and CEOY were 1.56% ± 0.02 and 0.83% ± 0.01 (n = 3), respectively. CEOP and CEOY consisted of 45 and 50 compounds, respectively. Odor activity value (OAV) analysis indicated that cinnamaldehyde (OAV = 935), α-caryophyllene (OAV = 77), and borneol (OAV = 4) played key roles in shaping the aroma of CEOP. Meanwhile, cinnamaldehyde (OAV = 849), nerolidol (OAV = 107), and α-caryophyllene (OAV = 58) were the major contributors to the flavor of CEOY. Electronic nose (E-nose) analysis revealed that sensors W5S and W1W were important for detecting aromatic compounds. Sensory evaluation showed that CEOs differed significantly in spicy, floral, and grassy aromas. These differences may be related to the concentrations of compounds such as cinnamaldehyde, α-caryophyllene, and nerolidol, as well as their interactions with olfactory receptors such as OR2W1 and OR1D2. Cinnamaldehyde activates TRPA1 and TRPV1 to elicit the perception of spiciness. Thus, CEOP may be suitable for baked goods, and CEOY may be suitable for ice cream and beverages. In conclusion, this study provides a theoretical foundation for the precise application of CEOs as condiments in food. Full article

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

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26 pages, 3661 KB

Open AccessArticle

Genome Characterization of Stelechocarpus burahol (Blume) Hook.f. & Thomson “Kepel” and Exploration of Phytochemicals from Water and Ethanolic Extracts of Leaves and Fruits

by Onsaya Kerdto, Pimpisid Koonyosying, Narisara Paradee, Sunhawit Junrungsee, Nopphadol Chalortham, Pheravut Wongsawad, Artit Yawootti, Amorntip Wongmuangsinghanat and Somdet Srichairatanakool

Foods 2025, 14(20), 3569; https://doi.org/10.3390/foods14203569 - 20 Oct 2025

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Abstract

Stelechocarpus burahol (kepel) is valued for its aromatic fruits and medicinal leaves, yet its genomic and phytochemical features remain poorly characterized. This study estimated the nuclear DNA content of kepel leaves at 3.96 pg per haploid genome (genome size: 3873 Mbp) and comprehensively [...] Read more.

Stelechocarpus burahol (kepel) is valued for its aromatic fruits and medicinal leaves, yet its genomic and phytochemical features remain poorly characterized. This study estimated the nuclear DNA content of kepel leaves at 3.96 pg per haploid genome (genome size: 3873 Mbp) and comprehensively profiled their bioactive metabolites. Leaf extracts prepared with water and 70% ethanol, with or without pulsed electric field (PEF) treatment, were analyzed using HPLC-MS, UHPLC-QTOF-MS, HPLC-DAD, and GC-MS. Leaf extracts showed the highest phenolic and flavonoid contents, with PEF markedly improving ethanolic extraction efficiency. A total of 72 phenolics, 2 tocopherols, 3 tocotrienols, and several novel vitamin E derivatives were detected, alongside abundant catechins, tannic acid, and gallic acid. PEF significantly enhanced catechin recovery: catechin (C) increased from 153.7 to 846.8 mg/g and epicatechin (EC) from 338.2 to 921.4 mg/g in water extracts, while ethanolic extracts rose from 335.3 to 905.1 mg/g (C) and 245.0 to 616.9 mg/g (EC). Epigallocatechin 3-gallate (EGCG), absent in untreated leaves, reached 799.9 mg/g in water and 231.9 mg/g in ethanol extracts after PEF. In fruits, PEF reduced phenolic recovery in water extracts (C: 236.7 → 136.8 mg/g; EC: 135.4 → 118.2 mg/g; EGCG: 2892.2 mg/g → undetectable), but slightly improved ethanolic extracts (C: 237.8 → 289.4 mg/g). GC-MS identified 19 volatile compounds contributing to the fruit’s aroma. This work provides the first integrated report of kepel genome size and phytochemical composition, highlighting PEF as a promising strategy to enhance leaf catechin extraction and supporting kepel’s potential as a functional food and medicinal resource. Full article

(This article belongs to the Special Issue Functional Bioactive Compounds from Fruit and Vegetable By-Products: Extraction, Identification, and Valorisation)

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17 pages, 1982 KB

Open AccessArticle

Natural Deep Eutectic Solvents Enhance the Bioavailability and Antioxidant Activity of Oleanolic Acid in Self-Constructed Pickering High Internal Phase Emulsions

by Jie Yu, Chenjia Li, Qin Zhang, Benyang Li and Chaoxi Zeng

Foods 2025, 14(20), 3568; https://doi.org/10.3390/foods14203568 - 20 Oct 2025

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Abstract

Oleanolic acid (OA)-stabilized water-in-oil Pickering high internal phase emulsions (HIPEs), using natural deep eutectic solvents (NADESs) as the internal phase (HIPE-NADES), were developed to enhance OA bioavailability. Three kinds of NADESs (proline: sorbitol (1:1), proline: glucose (1:1), and proline: glucose (5:3)) were selected, [...] Read more.

Oleanolic acid (OA)-stabilized water-in-oil Pickering high internal phase emulsions (HIPEs), using natural deep eutectic solvents (NADESs) as the internal phase (HIPE-NADES), were developed to enhance OA bioavailability. Three kinds of NADESs (proline: sorbitol (1:1), proline: glucose (1:1), and proline: glucose (5:3)) were selected, and HIPEs with pure water as the internal phase were used as the control group. In vitro digestion and Caco-2 models showed that HIPE-NADES significantly improved OA bioaccessibility via enhanced stability and solubility. Crucially, OA bioavailability reached 16.20–19.10%, markedly surpassing controls (p ≤ 0.05), indicating that NADESs’ hydrogen-bonding network facilitates intestinal uptake. In a t-BHP-induced Caco-2 oxidative stress model, OA-loaded HIPE-NADES significantly attenuated damage, reducing MDA and ROS while elevating GSH-Px, CAT, and SOD activities and GSH levels (p ≤ 0.05). NADESs themselves contributed substantially to antioxidant efficacy. HIPE-NADESs represent an effective platform for enhancing the bioavailability and bioactivity of hydrophobic phytochemicals like OA, enabling simpler and more stable delivery systems. Full article

(This article belongs to the Section Food Nutrition)

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17 pages, 1687 KB

Open AccessArticle

The Influence of Storage Conditions on the Quality of Vacuum-Packed Water Caltrop Shell

by Zhihua Wan, Wangping Wang, Xiaopeng Liu, Pengju Li and Wenhao Zhang

Foods 2025, 14(20), 3567; https://doi.org/10.3390/foods14203567 - 20 Oct 2025

Viewed by 285

Abstract

In order to explore the influence of storage temperature and time on the quality of vacuum-packed water caltrop shell (WCS), this study investigated the changes in the quality of vacuum-packed WCS under different storage temperature (3 ± 1 °C, 5 ± 1 °C [...] Read more.

In order to explore the influence of storage temperature and time on the quality of vacuum-packed water caltrop shell (WCS), this study investigated the changes in the quality of vacuum-packed WCS under different storage temperature (3 ± 1 °C, 5 ± 1 °C and 7 ± 1 °C) and time. The quality-related parameters of WCS, including sensory quality, moisture content, texture characteristics and microstructure, were examined. The results showed that at the storage temperature of 5 ± 1 °C, vacuum-packaged WCS could maintain high sensory quality within 21 days, while at 3 ± 1 °C and 7 ± 1 °C, the samples showed low sensory quality at 21 days and 14 days, respectively. For the same storage time, storage at 5 ± 1 °C resulted in the least significant decrease in elastic modulus and compressive strength of the samples. Among the three storage temperatures, storage at 7 ± 1 °C led to the most obvious change in pore structure, followed by storage at 3 ± 1 °C and then 5 ± 1 °C. The variance analysis suggested that storage time has significant effects on all the tested parameters, while storage temperature has significant effects on the sensory quality and texture characteristics of the samples but shows no significant effect on the moisture content. These findings provide a theoretical reference for the packaging and storage of WCS and the development of water caltrop sheller. Full article

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

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15 pages, 1924 KB

Open AccessArticle

A New Method for Identification of Ginseng Radix et Rhizoma Adulterated with Panacis Quinquefolii Radix

by Yihang He, Xinyue Zhang, Zhe Wu, Wen Li, Lihui Zhang, Jiating Zhang, Fangliang He, Jia Chen, Xianlong Cheng and Feng Wei

Foods 2025, 14(20), 3566; https://doi.org/10.3390/foods14203566 - 20 Oct 2025

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Abstract

In the regulatory market, it is not uncommon for ginseng radix et rhizoma (GR) to be adulterated with panacis quinquefolii radix (PR). Amid the digital transformation, this study puts forward a new method for the identification of GR adulterated with PR. Ultra-high-performance liquid [...] Read more.

In the regulatory market, it is not uncommon for ginseng radix et rhizoma (GR) to be adulterated with panacis quinquefolii radix (PR). Amid the digital transformation, this study puts forward a new method for the identification of GR adulterated with PR. Ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) was used to detect multiple batches of GR and PR to obtain mass spectrometry data. The common ions were isolated from multiple batches of GR and PR, serving as GR and PR’s “ion matrices”. Furthermore, GR and PR’s “ion matrices” were used to eliminate intersecting ion data to extract the top-100 ions as GR and PR “matrix identity cards” (MICs). Then, GR and PR’s MICs were employed as a reference for identification, yielding contrast credibility (CC) as feedback. The results indicated that leveraging the MICs of GR and PR enables efficient and precise digital identification of the two herbs: pure GR showed CC ≥ 95% when matched with GR MIC (≤2% with PR MIC), pure PR showed CC ≥ 93% with PR MIC (≤3% with GR MIC), and non-parametric analysis confirmed significant differences between groups (p < 0.01). Even in 5% PR-adulterated samples, CC ranged from 24% to 28% (avg. 25.8%) when matched with PR MIC, leading to a 26% adulteration detection threshold. Moreover, two adulterated batches were identified among ten GR blind samples, which was consistent with verification via PR-specific pseudo-ginsenoside F₁₁. This research is practically valuable for distinguishing between GR and PR, combating adulteration, and reinforcing GR quality management. It also informs the digital identification of GR via UPLC-QTOF-MS and “MICs”, contributing to the digital quality control of traditional Chinese medicines (TCMs). Full article

(This article belongs to the Section Food Analytical Methods)

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17 pages, 6112 KB

Open AccessArticle

Doenjang (Traditional Korean Fermented Soy Paste) Attenuates Development of Colitis-Associated Colorectal Cancer by Modulating Apoptotic, Inflammatory, and Gut Microbiota Pathways

by Hyeon-Ji Lim, In-Sun Park, Min Ju Kim, Ji Won Seo, Gwangsu Ha, Hee-Jong Yang, Do-Youn Jeong, Seon-Young Kim and Chan-Hun Jung

Foods 2025, 14(20), 3565; https://doi.org/10.3390/foods14203565 - 20 Oct 2025

Viewed by 513

Abstract

Colitis-associated colorectal cancer (CAC) is a type of colorectal cancer (CRC) that develops as a result of chronic inflammation, particularly in patients with inflammatory bowel diseases such as ulcerative colitis and Crohn’s disease. Persistent intestinal inflammation and dysbiosis of gut microbiota under these [...] Read more.

Colitis-associated colorectal cancer (CAC) is a type of colorectal cancer (CRC) that develops as a result of chronic inflammation, particularly in patients with inflammatory bowel diseases such as ulcerative colitis and Crohn’s disease. Persistent intestinal inflammation and dysbiosis of gut microbiota under these conditions are major contributors to CRC progression. Doenjang, a traditional Korean fermented soybean paste, contains probiotics that influence intestinal microbiota composition, as well as biogenic amines (BAs), harmful compounds generated during fermentation. We analyzed the bacterial composition and BA content of Doenjang and evaluated its effects on CAC in a mouse model of AOM/DSS-induced CAC. Results revealed that Doenjang contains diverse beneficial probiotics alongside BAs. Doenjang significantly reduced tumor formation and attenuated CAC progression by modulating inflammatory and apoptotic pathways and suppressed the expression of pro-inflammatory cytokines (TNF-α, IL-1β, and IL-6) by inhibiting the NF-κB pathway. Additionally, Doenjang restored intestinal epithelial barrier integrity by increasing the expression of mucin-related genes (MUC-2, MUC-3) and protective factors like TFF-3. Gut microbiota analysis revealed that Doenjang promoted a healthier gut environment by increasing microbial diversity and reducing inflammation-related bacterial populations. These findings suggest that Doenjang helps prevent and manage CAC by modulating inflammatory responses and gut microbiota composition. Full article

(This article belongs to the Section Food Microbiology)

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28 pages, 2353 KB

Open AccessArticle

Bridging the Knowledge–Practice Gap: The Culturally Mediated Role of Attitude in Food Safety Behaviors During Pregnancy

by Hala Ayman Alyousef, Maria Alhadad, Tahani Ahmad Joukhadar and Nianhong Yang

Foods 2025, 14(20), 3564; https://doi.org/10.3390/foods14203564 - 20 Oct 2025

Viewed by 430

Abstract

Foodborne diseases pose serious risks during pregnancy; however, cross-cultural studies on their cognitive and behavioral factors that influence safe practices are lacking. This study aimed to compare the food safety knowledge, attitudes, and practices (KAPs) of pregnant women in China and Syria and [...] Read more.

Foodborne diseases pose serious risks during pregnancy; however, cross-cultural studies on their cognitive and behavioral factors that influence safe practices are lacking. This study aimed to compare the food safety knowledge, attitudes, and practices (KAPs) of pregnant women in China and Syria and to develop a model that explores how food safety knowledge (FSK) and attitudes (FSAs) influence different practices. A cross-sectional study was conducted among 808 Chinese and 815 Syrian pregnant women using a validated questionnaire. Data were analyzed using descriptive statistics, Chi-square, and Partial Least Squares Structural Equation Modeling. Chinese women demonstrated higher FSK and more positive FSAs (59.0% vs. 48.5%, p = 0.001) than Syrian women, whereas Syrian women showed stronger personal hygiene practices (mean score: 4.06 ± 0.68 vs. 3.93 ± 0.67, p = 0.001). While FSK directly influenced FSAs in both cohorts (China: β = 0.379, p < 0.001; Syria: β = 0.405, p < 0.001), its translation into practices was culturally specific. For Chinese women, FSA fully mediated the relationship between FSK and temperature control (TC) practices (indirect effect: β = 0.121, p < 0.001) and partially mediated personal hygiene and cross-contamination (CC) prevention. In contrast, for Syrian women, FSA mediated the relationship with high-risk food (HRF) avoidance (indirect effect: β = 0.092, p < 0.05) and personal hygiene (indirect β = 0.076, p < 0.05). The findings conclude that the pathways from knowledge to practice are complex and culturally mediated, indicating that effective public health interventions must be tailored to specific socio-cultural contexts to improve food safety behaviors. Full article

(This article belongs to the Special Issue Food Safety and Hygiene: Strategies for Educating and Informing Consumers)

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15 pages, 1291 KB

Open AccessArticle

The Effects of Milking and Cleaning Procedures on the Quality and Microbiome of Raw Goat Milk

by Alyssa Thibodeau, Eiseul Kim, Seung-Min Yang, Lisbeth Goddik, Hae-Yeong Kim and Si Hong Park

Foods 2025, 14(20), 3563; https://doi.org/10.3390/foods14203563 - 20 Oct 2025

Viewed by 544

Abstract

The rising popularity of raw goat milk has heightened concerns about its safety. This study examined how differences in milking and cleaning practices influence the quality and microbiota of goat milk from small-scale Oregon farms during July and August. Milk quality was assessed [...] Read more.

The rising popularity of raw goat milk has heightened concerns about its safety. This study examined how differences in milking and cleaning practices influence the quality and microbiota of goat milk from small-scale Oregon farms during July and August. Milk quality was assessed through somatic cell counts (SCCs) and components, while microbiota was evaluated using viable counts and 16S rRNA sequencing. Sequencing revealed a diverse microbial community, dominated by genera such as Staphylococcus, Escherichia-Shigella, and Pseudomonas, with pathogenic taxa like Salmonella and Campylobacter largely absent or detected at negligible levels. Alpha diversity varied significantly among sample types but not across farms, and beta diversity indicated considerable dissimilarity in microbial composition. Importantly, regression models identified significant associations between hygiene practices and bacterial abundance: the absence of glove use and hand sanitation was linked to increased levels of Escherichia-Shigella, Kocuria, Enterococcus, and Corynebacterium, while the use of bleach-chlorhexidine sanitizer was associated with higher Deinococcus. These findings highlight the role of rigorous hygiene protocols in shaping the microbiota of raw goat milk and emphasize the need for targeted practices to minimize contamination risks. Full article

(This article belongs to the Special Issue Future Technology and Sustainable Interventions for the Improvement of the Quality of Dairy Products)

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14 pages, 834 KB

Open AccessArticle

Development of Fermented Cricket Paste and Its Characteristic Comparison with Traditional Fermented Shrimp Paste (terasi)

by Reggie Surya, Felicia Tedjakusuma, Kantiya Petsong, Aphinya Thinthasit and David Nugroho

Foods 2025, 14(20), 3562; https://doi.org/10.3390/foods14203562 - 19 Oct 2025

Viewed by 532

Abstract

The demand for sustainable protein has increased interest in edible insects, and fermentation can improve the sensory and nutritional profiles of novel foods. This study aimed to develop a fermented cricket paste using a method analogous to traditional shrimp paste and evaluate the [...] Read more.

The demand for sustainable protein has increased interest in edible insects, and fermentation can improve the sensory and nutritional profiles of novel foods. This study aimed to develop a fermented cricket paste using a method analogous to traditional shrimp paste and evaluate the physiochemical, nutritional, microbiological, and sensory properties. Both pastes were produced via a biphasic fermentation protocol and subsequently analyzed for their physicochemical, nutritional, microbiological, and sensory properties including consumer acceptance testing in a chili paste. The cricket paste showed a comparable protein content, but higher in carbohydrates and lower in fat. It also showed enhanced stability and safety, with a significantly lower level of histamine (2.37 ppm) compared with shrimp paste (50.51 ppm). While the microbial profiles were broadly similar, the cricket paste had a lower lactic acid bacteria community. Sensory analysis revealed distinct profiles, with the cricket paste characterized by a dark color, coarse texture, nutty/earthy aroma, bitter, and less umami. Despite these differences, consumer liking for chili pastes made with either product was statistically identical. Cricket paste is therefore a safe, stable, and nutritionally advantageous alternative that is highly acceptable to consumers when used as a culinary ingredient. Full article

(This article belongs to the Section Food Systems)

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20 pages, 6299 KB

Open AccessArticle

Quality and Maturity Detection of Korla Fragrant Pears via Integrating Hyperspectral Imaging with Multiscale CNN–LSTM

by Zhengbao Long, Tongzhao Wang, Zhijuan Zhang and Yuanyuan Liu

Foods 2025, 14(20), 3561; https://doi.org/10.3390/foods14203561 - 19 Oct 2025

Viewed by 512

Abstract

To address the limitations of single indices in comprehensively evaluating the quality of Korla fragrant pears, this study proposes the firmness–soluble solids ratio (FSR), defined as the ratio of average firmness (FI) to soluble solid content (SSC) for each individual fruit, as a [...] Read more.

To address the limitations of single indices in comprehensively evaluating the quality of Korla fragrant pears, this study proposes the firmness–soluble solids ratio (FSR), defined as the ratio of average firmness (FI) to soluble solid content (SSC) for each individual fruit, as a novel index. Using 600 samples from five maturity stages with hyperspectral imaging (950–1650 nm), the dataset was split 4:1 by the SPXY algorithm. The findings demonstrated that FSR’s effectiveness in quantifying the dynamic relationship between FI and SSC during maturation. The developed multiscale convolutional neural network–long short-term memory (MSCNN–LSTM) model achieved high prediction accuracy with determination coefficients of 0.8934 (FI), 0.8731 (SSC), and 0.8610 (FSR), and root mean square errors of 0.9001 N, 0.7976%, and 0.1676, respectively. All residual prediction deviation values exceeded 2.5, confirming model robustness. The MSCNN–LSTM showed superior performance compared to other benchmark models. Furthermore, the integration of prediction models with visualization techniques successfully mapped the spatial distribution of quality indices. For maturity discrimination, hyperspectral-based partial least squares discriminant analysis and linear discriminant analysis models achieved perfect classification accuracy (100%) under five-fold cross-validation across all five maturity stages. This work provides both a theoretical basis and a technical framework for non-destructive evaluation of comprehensive quality and maturity in Korla fragrant pears. Full article

(This article belongs to the Special Issue Applications of Spectroscopy and Imaging Techniques in Food Quality and Safety)

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16 pages, 3446 KB

Open AccessArticle

The Efficacy of Hesperidin in the Reduction of Atherosclerosis in ApoE⁻^/− Mice and Its Possible Mechanism of Action

by Qi Wang, Xiaoxia Huang, Mengyao Zhang, Shangyuan Sang, Linrong Fang, Ruilin Zhang, Silei Xia and Yanan Liu

Foods 2025, 14(20), 3560; https://doi.org/10.3390/foods14203560 - 19 Oct 2025

Viewed by 550

Abstract

Atherosclerosis (AS) currently lacks fully effective treatments. This study investigated the natural compound hesperidin as a potential therapy. Apolipoprotein E knockout (ApoE^−/−) mice were used as a model of atherosclerosis; we found that hesperidin treatment improved physiological and metabolic health, reduced [...] Read more.

Atherosclerosis (AS) currently lacks fully effective treatments. This study investigated the natural compound hesperidin as a potential therapy. Apolipoprotein E knockout (ApoE^−/−) mice were used as a model of atherosclerosis; we found that hesperidin treatment improved physiological and metabolic health, reduced plaque formation, and decreased systemic inflammation and oxidative stress. Hesperidin also reshaped gut microbiota, increasing beneficial bacteria (Verrucomicrobia and Bacteroidota) and significantly lowering fecal levels of branched-chain amino acids (BCAAs: valine, leucine, and isoleucine) by 27.4%, 50.1%, and 40.8%, respectively. These changes were linked to specific microbial shifts. We conclude that hesperidin alleviates atherosclerosis likely by modulating the gut microbiota–BCAA–host axis, identifying it as a promising dietary intervention or therapeutic agent. Full article

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

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7 pages, 167 KB

Open AccessEditorial

Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics

by Anjun Chen

Foods 2025, 14(20), 3559; https://doi.org/10.3390/foods14203559 - 19 Oct 2025

Viewed by 589

Abstract

Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia [...] Full article

(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)

16 pages, 2994 KB

Open AccessArticle

Variety Identification of Corn Seeds Based on Hyperspectral Imaging and Residual Mamba 1D CNN

by Guoqing Qi, Chengzhong Liu, Junying Han, Yuqian Zhou, Yongsheng Li and Yalong Wang

Foods 2025, 14(20), 3558; https://doi.org/10.3390/foods14203558 - 18 Oct 2025

Viewed by 396

Abstract

Maize is a globally important crop, and reliable identification of seed varieties is vital for breeding and quality assurance. To overcome the limitations of conventional methods, this study developed a non-destructive approach integrating hyperspectral imaging (HSI) and deep learning. A Residual Mamba One-Dimensional [...] Read more.

Maize is a globally important crop, and reliable identification of seed varieties is vital for breeding and quality assurance. To overcome the limitations of conventional methods, this study developed a non-destructive approach integrating hyperspectral imaging (HSI) and deep learning. A Residual Mamba One-Dimensional Convolutional Neural Network (RM1DNet) is proposed, which integrates residual and Mamba modules to enhance feature learning. RM1DNet achieved 94.85% accuracy in classifying 20 maize seed varieties, outperforming traditional classifiers and baseline deep models. These results demonstrate the robustness and efficiency of RM1DNet, highlighting its potential to advance intelligent seed variety identification using hyperspectral data. Full article

(This article belongs to the Topic Application of Chromatography-Mass Spectrometry and Related Techniques, 2nd Edition)

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24 pages, 2875 KB

Open AccessArticle

Water-Assisted Microwave Processing: Rapid Detoxification and Antioxidant Enhancement in Colored Kidney Beans

by Song Yu, Yutao Zhang, Yifei Zhang, Chunyu Zhang, Xinran Liu, Yingjie Wang, Fandi Meng and Lihe Yu

Foods 2025, 14(20), 3557; https://doi.org/10.3390/foods14203557 - 18 Oct 2025

Viewed by 447

Abstract

This study aimed to develop an industrially viable method for rapid detoxification of raw kidney beans (Phaseolus vulgaris L.) while enhancing nutritional properties. Through optimized 5 min water soaking combined with intermittent microwaving (500 W, 5 min), we achieved significant reductions [...] Read more.

This study aimed to develop an industrially viable method for rapid detoxification of raw kidney beans (Phaseolus vulgaris L.) while enhancing nutritional properties. Through optimized 5 min water soaking combined with intermittent microwaving (500 W, 5 min), we achieved significant reductions in key antinutrients, namely phytic acid (43–49%), tannins (74–90%), and saponins (59–68%)—all below safety thresholds—concurrently elevating antioxidant capacity (e.g., Ferric Reducing Antioxidant Power: +66–115%) across four colored varieties. Metabolomic analysis of 412 identified metabolites revealed substantial accumulation of key antioxidants including glutathione and quercetin derivatives. Pathway analysis demonstrated dual mechanisms: (1) Detoxification via activated phenylpropanoid biosynthesis degrading tannin precursors and glutathione metabolism reducing phytate; (2) Nutrient enrichment through upregulated phenolic biosynthesis and color-specific flavonoid/betalain pathways. This integrated approach achieves comparable detoxification to 30 min boiling in just 5 min, establishing water-assisted microwave processing as an efficient strategy for industrial-scale production of safer, nutrient-enhanced legumes. Full article

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

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19 pages, 4295 KB

Open AccessArticle

Tailoring Interfacial Activity of pH-Driven Shellac–Chitosan Nanocomposites via Solution Addition Sequence for Pickering Emulsion Stabilization

by Yi Yuan, Luping Qu, Tingyong Zheng, Tangyu Yang, Huan Liu, Yajun Li and Shutao Liu

Foods 2025, 14(20), 3556; https://doi.org/10.3390/foods14203556 - 18 Oct 2025

Cited by 1 | Viewed by 414

Abstract

The pH shift generated by mixing alkaline shellac (SH) and acidic chitosan (CS) solutions may drive the formation of nanocomposites with interfacial activity. However, how the solution addition sequence affects their formation and properties remains unclear. In this study, we systematically investigated the [...] Read more.

The pH shift generated by mixing alkaline shellac (SH) and acidic chitosan (CS) solutions may drive the formation of nanocomposites with interfacial activity. However, how the solution addition sequence affects their formation and properties remains unclear. In this study, we systematically investigated the influence of addition order on the formation, physicochemical properties, and interfacial activity of SH-CS nanocomposites. The results showed that pH variation during mixing promoted nanocomposite formation, with optimal electrostatic interactions occurring at a final pH near 5.0. The most efficient assembly was achieved at an SH: CS mass ratio of 2:3. FTIR and dissociation experiments confirmed that hydrogen bonding, hydrophobic effects, and electrostatic interactions jointly governed the assembly process. Importantly, the addition sequence determined the nanocomposite structure: adding SH to CS produced core–shell structures, whereas the reverse order yielded co-assembled hybrid nanocomposites. These distinct structures directly impacted interfacial behavior. The co-assembled nanocomposites effectively balanced the inherent hydrophobicity of SH and hydrophilicity of CS, achieving moderate wettability. This balance significantly reduced interfacial tension, thereby enhancing emulsifying performance. Overall, this study underscores the critical role of addition sequence in tailoring the properties of pH-driven SH-CS nanocomposites and highlights their strong potential as high-performance Pickering emulsifiers. Full article

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

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22 pages, 7108 KB

Open AccessArticle

Poria cocos Polysaccharide-Modified Selenium Nanoparticles: Structural Characterization, Stability, and In Vitro Antioxidant and Anti-Inflammatory Activity Studies

by Tao Shu, Fan Li, Jiang-Ning Hu and Yu Xu

Foods 2025, 14(20), 3555; https://doi.org/10.3390/foods14203555 - 18 Oct 2025

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Abstract

Selenium nanoparticles (Se NPs) have received increasing attention as a new alternative source to other forms of selenium in nutritional dietary supplements; however, the limited stability and pronounced tendency of selenium nanoparticles (Se NPs) to aggregate in aqueous environments have significantly constrained their [...] Read more.

Selenium nanoparticles (Se NPs) have received increasing attention as a new alternative source to other forms of selenium in nutritional dietary supplements; however, the limited stability and pronounced tendency of selenium nanoparticles (Se NPs) to aggregate in aqueous environments have significantly constrained their practical applications. In this study, Poria cocos polysaccharide-modified Se NPs (PCP-Se NPs) were synthesized by the selenite/ascorbic acid chemical reduction method. PCP-Se NPs exhibited a uniformly dispersed spherical morphology with an average particle size of 66.64 ± 0.30 nm, and displayed an amorphous crystal structure. Compared to unmodified Se NPs, the PCP-Se NPs exhibited low Se release (8.83 ± 0.73%) after simulated gastrointestinal digestion, and they had excellent storage stability and salt ion stability. PCP-Se NPs exhibited potent antioxidant activity manifested by the effective scavenging of DDPH and ABTS radicals. PCP-Se NPs were efficiently internalized by RAW264.7 cells and released into the cytoplasm by a lysosomal escape mechanism, thereby effectively reducing intracellular inflammatory factor levels (the levels of MPO, NO, iNOS, TNF-α, IL-1β, and IL-10 in the PCP-Se NPs treatment group were 0.38 ± 0.013-fold, 0.26 ± 0.02-fold, 0.36 ± 0.02-fold, 0.57 ± 0.03-fold, 0.35 ± 0.02-fold, and 2.07 ± 0.16-fold that of the LPS group, respectively), alleviating oxidative stress (the levels of CAT, SOD, GSH, and MDA in the PCP-Se NP-treated group were 2.48 ± 0.02-fold, 1.91 ± 0.11-fold, 3.16 ± 0.28-fold, and 0.46 ± 0.03-fold that of the LPS group, respectively), and maintaining mitochondrial membrane potential stability. This study provides a basis and reference for improving the stability of Se NPs and developing novel selenium-enriched dietary supplements. Full article

(This article belongs to the Section Food Nutrition)

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