Foods

33 pages, 5485 KB

Open AccessArticle

Biodegradable Films and Edible Coatings Based on Whey Protein Isolate for Extending the Shelf Life of Commercial Strawberries

by Michelle Fernandes da Silveira, Carla Vieira, Raúl Comettant-Rabanal, Sheyla Loayza-Salazar, Leonardo Fernandes, Sheyla Gonçalves, Carlos W. P. Carvalho, Carlos Conte-Júnior, Otniel Freitas-Silva and Lourdes Cabral

Foods 2025, 14(22), 3980; https://doi.org/10.3390/foods14223980 - 20 Nov 2025

Viewed by 519

Abstract

This study aimed to create a unique WPI film formulation that would help maintain strawberry quality. Therefore, an edible coating from WPI was developed, and its physical, mechanical, and rheological characteristics were analysed. WPI is a biopolymer residue with attractive barrier characteristics, biodegradability, [...] Read more.

This study aimed to create a unique WPI film formulation that would help maintain strawberry quality. Therefore, an edible coating from WPI was developed, and its physical, mechanical, and rheological characteristics were analysed. WPI is a biopolymer residue with attractive barrier characteristics, biodegradability, and neutral taste that can be used as an edible coating on fragile fruits such as strawberries. Key innovations from this research include a comprehensive evaluation of whey as the sole polymeric component in edible coatings for strawberries, assessing its standalone protective potential; improvement of film formulation based on whey proportion; and an inferred shelf-life extension of whey-coated strawberries aligned with commercial acceptability standards, bridging the gap between research and practical application. This study showed that increasing protein proportion reduced the film’s solubility from 47.6% to 22.4%, thus enhancing its water resistance by up to 2-fold. Still, the film became tensile stiffer and more elastic modulus at 50% RH than at 70% RH. The filmogenic solution’s viscosity enhanced from 2.25 at 25 °C to 4.19 Pa.sⁿ at 4 °C, indicating homogeneous coating of the fruit surface at room temperature and its adhesion at storage temperature. During cold storage, WPI coating reduced the mass loss of strawberries from a range of 5.83–16.71% in the control to a range of 2.56–13.22%, thus decreasing the mass loss by up to 2-fold compared to uncoated fruit from the control treatment, which resulted in better visual quality and a 33% extension of the shelf life of commercial strawberries. Overall, WPI films and coatings have the potential to offer a sustainable and effective protective layer for highly perishable and delicate fruits, extending shelf life and, consequently, reducing waste. Together, these properties can revolutionise the fresh produce industry to enhance global supply chain efficiency. Full article

(This article belongs to the Special Issue Application of Edible Coating in Food Preservation)

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21 pages, 1559 KB

Open AccessCommentary

Solar Drying of Mangoes: Opportunities for Combating Vitamin A Deficiency in Sub-Saharan Africa

by Paula Viola Salvador and Federico Gómez Galindo

Foods 2025, 14(22), 3979; https://doi.org/10.3390/foods14223979 - 20 Nov 2025

Viewed by 435

Abstract

Vitamin A deficiency (VAD) remains a severe health issue in sub-Saharan Africa, causing blindness, illness, and child mortality. In Mozambique, about 69% of children under five are affected, highlighting the short-term impact and donor dependence of supplementation programs. Mangoes (Mangifera indica L.), [...] Read more.

Vitamin A deficiency (VAD) remains a severe health issue in sub-Saharan Africa, causing blindness, illness, and child mortality. In Mozambique, about 69% of children under five are affected, highlighting the short-term impact and donor dependence of supplementation programs. Mangoes (Mangifera indica L.), rich in provitamin A carotenoids, offer a sustainable, food-based strategy to reduce VAD, but their high perishability and postharvest losses of 20–40% limit their impact. This review combined analysis of 21 studies on solar drying of mangoes in Africa with interviews from health directors in three districts of Inhambane Province, Mozambique, to assess both technical and practical aspects of mango utilization. Findings show that improved solar dryers reduce drying time by up to 40 h compared with open-sun drying, achieve safe moisture content below 12%, and retain 60–90% of β-carotene—significantly higher than the 40–55% typical of open-sun methods. One hundred grams of solar-dried mango can meet 60–100% of a child’s or 50–70% of a woman’s daily vitamin A needs. Despite these advantages, interviews revealed limited community adoption and persistent dependence on supplementation. To bridge this gap, initiatives must enhance training, access to affordable dryers, and policy integration to turn seasonal mango surpluses into sustainable, year-round nutrition solutions. Full article

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

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26 pages, 6599 KB

Open AccessArticle

Interfacial Engineering of High-Performance Pickering Emulsion–Gelatin Composite Films for Active Packaging

by Jia Kan, Mingzhu Li, Menghuan Liu, Ning Jiang, Zefeng Yue, Hao Yu, Rongxue Sun, Qianyuan Liu, Saikun Pan and Cheng Wang

Foods 2025, 14(22), 3978; https://doi.org/10.3390/foods14223978 - 20 Nov 2025

Viewed by 494

Abstract

Amidst the urgent demand for sustainable alternatives to petrochemical plastics, this work incorporated oregano essential oil Pickering emulsion (AOPE; stabilizer: acetylated chitin nanocrystals (a-ChNCs)) into the gelatin matrix. Through precisely engineered hydrogen-bonding networks at the a-ChNCs/gelatin interface, achieved through the systematic optimization of [...] Read more.

Amidst the urgent demand for sustainable alternatives to petrochemical plastics, this work incorporated oregano essential oil Pickering emulsion (AOPE; stabilizer: acetylated chitin nanocrystals (a-ChNCs)) into the gelatin matrix. Through precisely engineered hydrogen-bonding networks at the a-ChNCs/gelatin interface, achieved through the systematic optimization of AOPE concentration, a high-performance bio-based gelatin composite film (designated as GOP_X%) was developed. Low-field nuclear magnetic resonance analysis confirmed that GOP_X% containing AOPE exhibited increased hydrogen bonding crosslink density. At an AOPE loading of 6% (GOP_6%), the composite film exhibited exceptional improvements compared with GOP_0%: elongation at break increased by 107%, toughness increased by 167.5%, water vapor permeability decreased by 73.6%, and oxygen permeability reduced by 85.3%. Additionally, antibacterial and antioxidant properties were markedly enhanced. The Pickering emulsion effectively mitigated the damage of ultraviolet radiation and thermal effects on the bioactive properties of oregano essential oil. Overall, the incorporation of AOPE imparted the gelatin composite film with exceptional mechanical properties, barrier properties, antioxidant activity, and antibacterial activity, extending the shelf life of grass carp fillets by 3 days during storage. This sustainable and eco-friendly active packaging film offers a promising strategy for designing active packaging materials. Full article

(This article belongs to the Special Issue Biobased and Biodegradable Packaging Materials: Preparation, Characterization and Application in the Food Industry)

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26 pages, 8805 KB

Open AccessArticle

Production and Optimization of Anti-Aging Peptides from Pleurotus eryngii Mushroom Feet: Mechanistic Insights via Integrated Transcriptomics and Metabolomics

by Shangmeng Wang, Haiyan Li, Fen Zhao, Ji’an Gao, Shuaishuai Huang, Xinqi Liu and Biao Ma

Foods 2025, 14(22), 3977; https://doi.org/10.3390/foods14223977 - 20 Nov 2025

Viewed by 424

Abstract

This study established an optimized process for obtaining anti-aging peptides from Pleurotus eryngii mushroom feet (PEMFPeps). Using response surface methodology, high yields of protein (51.31 ± 3.00%) and peptides (48.71 ± 0.17% hydrolysis degree) were achieved. In a D-galactose-induced PC12 cell aging model, [...] Read more.

This study established an optimized process for obtaining anti-aging peptides from Pleurotus eryngii mushroom feet (PEMFPeps). Using response surface methodology, high yields of protein (51.31 ± 3.00%) and peptides (48.71 ± 0.17% hydrolysis degree) were achieved. In a D-galactose-induced PC12 cell aging model, the simulated digests (SID-PEMFPeps) exhibited potent anti-aging effects at a concentration of 1 mg/mL. An integrated transcriptomic and metabolomic approach was employed to systematically investigate the underlying mechanisms. The results revealed that Integrated transcriptomic and metabolomic analyses showed that SID-PEMFPeps alleviated cellular senescence through multi-dimensional regulation of transcriptional and metabolic networks. This included modulating key pathways related to oxidative stress, synaptic function, and energy metabolism (e.g., glutamatergic synapse, pentose phosphate pathway, and TCA cycle), and reversing the aberrant expression of aging-associated genes (e.g., Arap3, Grin2d and Npy1r). Our findings demonstrate that SID-PEMFPeps are promising candidates for functional foods targeting age-related dysfunction though their efficacy and safety in vivo require further validation. Full article

(This article belongs to the Special Issue Preparation and Functional Activity of Food Bioactive Peptides)

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35 pages, 1962 KB

Open AccessReview

Polyphenols Bioactive Metabolites, and Their Anti-Biofilm and Neuroprotective Potential

by Filomena Nazzaro, Francesca Coppola, Florinda Fratianni, Manar Abdalrazeq, Maria Neve Ombra, Beatrice De Giulio, Raffaele Coppola and Gokhan Zengin

Foods 2025, 14(22), 3976; https://doi.org/10.3390/foods14223976 - 20 Nov 2025

Viewed by 1268

Abstract

Polyphenols are widely studied phytochemicals with well-known antioxidant and anti-inflammatory properties. They are commonly present in fruits, vegetables, and plant-based foods. Beyond these classical roles, growing evidence shows that polyphenol-derived bioactive metabolites—produced or modified by the gut microbiota—can promote host health. These metabolites [...] Read more.

Polyphenols are widely studied phytochemicals with well-known antioxidant and anti-inflammatory properties. They are commonly present in fruits, vegetables, and plant-based foods. Beyond these classical roles, growing evidence shows that polyphenol-derived bioactive metabolites—produced or modified by the gut microbiota—can promote host health. These metabolites are increasingly recognized for shaping host–microbe interactions and influencing neurophysiological functions via the gut–brain axis. This review provides an overview of polyphenol transformation rates by the gut microbiome, highlighting their microbial transformation, anti-biofilm effects, and neuroprotective potential. In our opinion, a deeper understanding of the properties of these metabolites can significantly impact food science and biotechnology. Full article

(This article belongs to the Special Issue Feature Reviews on Food Microbiology)

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13 pages, 2404 KB

Open AccessArticle

Characteristics, Domestication and Nutrient Analysis of Wild Pleurotus placentodes

by Linna Cai, Xiaomin Li, Xin Hu, Junli Zhang, Huijuan Sun, Lei Gao and Junsheng Fu

Foods 2025, 14(22), 3975; https://doi.org/10.3390/foods14223975 - 20 Nov 2025

Viewed by 299

Abstract

To enhance the systematicity and integrity of mushroom resource research by supplementing the mushroom germplasm bank through the collection of wild mushroom specimens, this project focused on a wild mushroom strain collected from Tibet Autonomous Region. The strain was identified and characterized through [...] Read more.

To enhance the systematicity and integrity of mushroom resource research by supplementing the mushroom germplasm bank through the collection of wild mushroom specimens, this project focused on a wild mushroom strain collected from Tibet Autonomous Region. The strain was identified and characterized through morphological observation, ITS sequencing, biological trait analysis, and cultivation experiments. The results indicated that the strain belongs to Pleurotus placentodes. The optimal growth conditions for this strain were determined as follows: fructose and sucrose as the preferred carbon source, yeast powder and beef powder as the optimal nitrogen source, pH 5.0, and a temperature of 20 °C. In cultivation experiments, the mycelium fully colonized the substrate in 23 days, primordia formation occurred within 10 d, and the fruiting period lasted 7 d, with an average fresh weight of 39.40 g per fruiting body. Nutritional analysis revealed that P. placentodes has a high protein content (30.30%), high soluble sugar content (6.60%), low fat content (1.00%), and a rich profile of essential amino acids (7.96%). This study successfully isolated, identified, and conducted domestication cultivation and nutritional analysis of a wild P. placentodes, providing scientific references for its potential industrial-scale production. Full article

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

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13 pages, 2176 KB

Open AccessArticle

Formation and Characterization of Bifunctional Nanoparticles Fabricated from Insoluble Rice Peptide Aggregate: Effect of Enzymes

by Xinxia Zhang, Shengze Ma, Ting Li and Li Wang

Foods 2025, 14(22), 3974; https://doi.org/10.3390/foods14223974 - 20 Nov 2025

Viewed by 306

Abstract

This study systematically investigates the effects of enzyme type (Alcalase, Trypsin, Protamex) on the properties of rice peptide nanoparticles (RPNs) and their efficacy in stabilizing high internal phase emulsions (HIPEs). RPNs prepared with Alcalase (RPNs-alc) exhibited the smallest particle size (≈379.6 nm), a [...] Read more.

This study systematically investigates the effects of enzyme type (Alcalase, Trypsin, Protamex) on the properties of rice peptide nanoparticles (RPNs) and their efficacy in stabilizing high internal phase emulsions (HIPEs). RPNs prepared with Alcalase (RPNs-alc) exhibited the smallest particle size (≈379.6 nm), a uniform unimodal distribution, the highest content of hydrophobic amino acid, and the strongest DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (57.32%). In contrast, RPNs from Protamex (RPNs-pro) showed larger, heterogeneous particles with a bimodal distribution and lower antioxidant capacity. Interfacial characterization revealed that RPNs-alc had a superior three-phase contact angle, indicating enhanced interfacial activity. Structural stability analysis confirmed that hydrophobic interactions and hydrogen bonds are the primary forces maintaining all RPNs. Consequently, HIPEs stabilized by RPNs-alc and RPNs-typ displayed solid-like behavior and a regular network microstructure, leading to exceptional physical stability. Conversely, RPNs-pro led to unstable HIPEs with non-uniform droplets and interfacial aggregation, promoting droplet flocculation. These findings demonstrate that enzyme selection critically determines the functional properties of RPNs, with Alcalase-derived RPNs being the most effective bifunctional particles, offering a viable pathway for valorizing proteolytic by-products in fabricating stable, antioxidant-rich Pickering emulsions. Full article

(This article belongs to the Special Issue Proteins and Peptides in Food: From Preparation to Properties and Applications)

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13 pages, 245 KB

Open AccessArticle

High Prevalence of Food Insecurity and Associated Risk Factors in Chilean and Immigrant Women from South-Central Chile

by Alejandra Rodríguez-Fernández, Juana María Delgado-Saborit, Paula Carrasco, Gabriela Cormick, Marcela Ruiz-de la Fuente and Eduard Maury-Sintjago

Foods 2025, 14(22), 3973; https://doi.org/10.3390/foods14223973 - 20 Nov 2025

Viewed by 428

Abstract

Food insecurity (FI) is a major public health problem that disproportionately affects women, especially if they are migrants. In Chile, there is limited data on how gender and migration status intersect to explain vulnerability to FI. A cross-sectional analytical study was conducted among [...] Read more.

Food insecurity (FI) is a major public health problem that disproportionately affects women, especially if they are migrants. In Chile, there is limited data on how gender and migration status intersect to explain vulnerability to FI. A cross-sectional analytical study was conducted among 2124 women of childbearing age (1062 Chilean and 1062 immigrants) residing in south-central Chile. Biosociodemographic variables were collected through a structured questionnaire, and FI was assessed using the Household Food Insecurity Access Scale (HFIAS). Multivariate logistic regression models were applied to estimate risk factors using odds ratios (OR). Overall, 39.2% of women experienced some degree of FI, with prevalence significantly higher among immigrants (49%) compared to Chileans (29%). Severe FI was twice as frequent in immigrant women (18.1% vs. 9.2%). The risk factor of FI in the total sample included immigrant status (OR = 2.61; 95% CI: 2.15–3.17), low socioeconomic status (OR = 2.25; 1.77–2.87), having children (OR = 1.82; 1.49–2.23), being head of household (OR = 1.53; 1.25–1.87), not having a job (OR = 1.27; 1.02–1.58), and suffering from depression (OR = 2.11; 1.66–2.67). Subgroup analyses confirmed similar determinants in both groups, with not having a job being relevant mainly for immigrants and age acting as a protective factor among Chileans. FI is highly prevalent among women in south-central Chile, particularly among immigrants. Structural determinants such as socioeconomic status, having children, being the head of the household, and depression increase vulnerability. Policies must integrate gender and migration perspectives, promoting access to adequate food, employment, childcare, and mental health support. Full article

(This article belongs to the Topic Food Security and Healthy Nutrition)

16 pages, 632 KB

Open AccessArticle

An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving–Cooling Cycles to Produce Bulgur with Low Glycemic Index

by Muge Ozbek, Turgay Sanal, Kubra Ozkan, Osman Sagdic, Samuela Palombieri, Francesco Sestili and Hamit Koksel

Foods 2025, 14(22), 3972; https://doi.org/10.3390/foods14223972 - 19 Nov 2025

Viewed by 442

Abstract

Bulgurs with increased resistant starch (RS) contents were produced from high-amylose wheat and Svevo wheat samples by pullulanase treatment and autoclaving–cooling cycles. Cooking properties, color, texture, phenolic content, antioxidant capacity, in vitro glycemic index, and RS contents of bulgurs were examined. RS contents [...] Read more.

Bulgurs with increased resistant starch (RS) contents were produced from high-amylose wheat and Svevo wheat samples by pullulanase treatment and autoclaving–cooling cycles. Cooking properties, color, texture, phenolic content, antioxidant capacity, in vitro glycemic index, and RS contents of bulgurs were examined. RS contents of bulgurs obtained by enzyme application and autoclaving–cooling cycles were 3-folds higher than those of the control bulgurs and reached a level of 9.47%. The GI value of the bulgur produced from high-amylose wheat by pullulanase treatment and autoclaving–cooling cycles was quite low (52.11), and hence it can be classified as a low-GI food. Pullulanase application and autoclaving–cooling cycles had significant effects on textural properties of bulgurs. Phenolic content and antioxidant capacity values were found to be the highest in bulgurs obtained by enzyme application and autoclaving–cooling cycles. These results can be used to improve the health benefits of bulgur by increasing its RS content and decreasing its GI value. Full article

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

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21 pages, 2802 KB

Open AccessArticle

Microplastic Contamination from Ready-to-Cook Clams: Implications for Food Safety and Human Exposure

by Flavia Capuozzo, Angela Dambrosio, Salud Deudero, Michele De Rosa, Federica Ioanna and Nicoletta Cristiana Quaglia

Foods 2025, 14(22), 3971; https://doi.org/10.3390/foods14223971 - 19 Nov 2025

Viewed by 458

Abstract

Microplastic contamination in seafood has emerged as a significant concern for public health and food safety. Bivalve molluscs are especially vulnerable because of their filter-feeding behaviour, leading to the accumulation of different substances in seawater, including contaminants like microplastics. This study examines microplastic [...] Read more.

Microplastic contamination in seafood has emerged as a significant concern for public health and food safety. Bivalve molluscs are especially vulnerable because of their filter-feeding behaviour, leading to the accumulation of different substances in seawater, including contaminants like microplastics. This study examines microplastic contamination by comparing commercially available ready-to-cook frozen and deep-frozen clams, assessing particle morphologies, dimensions, colours, and chemical identities. The Polymer Hazard Index (PHI) derived from the proportions of polymers in the samples and their hazard scores, whereas the Estimated Average Daily Intake (EADI) was determined based on per capita consumption and microplastic counts. The results indicated a significantly higher prevalence of microplastics in deep-frozen clams compared to frozen clams, with 2.58 ± 0.87 and 0.43 ± 0.13, respectively. EADI was estimated at 0.47 and 0.76 MP/kg(bw)/day for deep-frozen clams and frozen clams, respectively (before cooking). Our findings highlight the influence of industrial processing on microplastic contamination, other than the environmental contribution, with considerable implications for human exposure, underscoring the necessity for monitoring initiatives and regulatory policies to reduce microplastic exposure in seafood, thereby safeguarding food safety and public health. Full article

(This article belongs to the Special Issue Microplastics in Seafood and Their Impact on Food Safety and Human Health)

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20 pages, 4735 KB

Open AccessArticle

Dynamics Evolution of Flavor and Quality Attributes in Three-Cup Chicken: Insights from Multi-Technical Analysis During Stewing

by Qianzhu E, Yuting Wang, Yuwei Liu, You Long, Chang Li, Jianhua Xie, Qiang Yu and Yi Chen

Foods 2025, 14(22), 3970; https://doi.org/10.3390/foods14223970 - 19 Nov 2025

Viewed by 524

Abstract

Three-Cup Chicken, a traditional Hakka dish, is known for its distinctive umami and salty flavor profile. However, the dynamic evolution of key flavor compounds and associated physicochemical attributes during its characteristic stewing process remains inadequately characterized. Therefore, this study investigated flavor and quality [...] Read more.

Three-Cup Chicken, a traditional Hakka dish, is known for its distinctive umami and salty flavor profile. However, the dynamic evolution of key flavor compounds and associated physicochemical attributes during its characteristic stewing process remains inadequately characterized. Therefore, this study investigated flavor and quality changes in Three-Cup Chicken during stewing using an integrated analytical approach, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), E-tongue, and E-nose, alongside analyses of texture, color, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), and moisture content. The results revealed that prolonged stewing promoted lipid oxidation, increased hardness, enhanced redness and yellowness, while moisture content gradually decreased. Electronic tongue and nose analyses revealed an increase in saltiness, umami, and sulfur compounds during stewing, complemented by a significant rise in umami amino acids from further analysis. Ten important taste compounds with variable importance in projection (VIP) > 1 and odour activity value (OAV) > 1 were filtered out of 137 volatile compounds, the majority of which were aldehydes. These research findings clearly demonstrate the formation and evolution patterns of the savory and salty flavor profile in Three-Cup Chicken, offering theoretical underpinnings as well as helpful advice for maximizing the dish’s genuine flavor. Full article

(This article belongs to the Section Meat)

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33 pages, 1650 KB

Open AccessReview

Pumpkin Seed Proteins: The Potentially Alternative Protein Supplements for Food Applications

by Yufeng Xie, Yutong Wang, Xin Jin, Xinyi Zhang and Rui Yang

Foods 2025, 14(22), 3969; https://doi.org/10.3390/foods14223969 - 19 Nov 2025

Viewed by 1439

Abstract

Pumpkin seed proteins are underutilized plant proteins with a balanced content of essential amino acids and health benefits. Benefit from the functional properties and low-cost character, pumpkin seed proteins exhibit great potential for applications as alternative food ingredients. This paper reviews the composition [...] Read more.

Pumpkin seed proteins are underutilized plant proteins with a balanced content of essential amino acids and health benefits. Benefit from the functional properties and low-cost character, pumpkin seed proteins exhibit great potential for applications as alternative food ingredients. This paper reviews the composition of pumpkin seed proteins, as well as the extraction methods, including the alkaline method, ultrasonic-assisted method, and enzymatic-assisted approach. Functional properties of pumpkin seed proteins, such as solubility, foamability, gelling, and emulsification, are described. Additionally, several modification methods were emphasized to enhance the functionality of pumpkin seed proteins, including physical, chemical, enzymatic, and combined approaches. Food applications of pumpkin seed proteins, including food packaging films, meat analogs, carriers, protein supplements, and functional food additives, are also systematically introduced. Finally, the challenges and solutions that limit the widespread utilization of pumpkin seed proteins are discussed. Full article

(This article belongs to the Section Plant Foods)

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30 pages, 7547 KB

Open AccessArticle

Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid

by Durga Jumble, Sampurna Ghosh, Ahana Paul, Debmalya Banerjee, Anish Kumar, Bala Chakravarthy Neelapu, Sivaraman Jayaraman, Maciej Jarzębski, Krishan Kumar and Kunal Pal

Foods 2025, 14(22), 3968; https://doi.org/10.3390/foods14223968 - 19 Nov 2025

Viewed by 540

Abstract

This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, [...] Read more.

This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch–protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F₀; 162.95 ± 1.70 g) and residual (F₆₀; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products. Full article

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

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18 pages, 2264 KB

Open AccessArticle

Bioprocessing of Grape Pomace for the Development of a Nutraceutical Formulation: Bridging Winemaking By-Products and Functional Innovation

by Simona Piccolella, Lucia Mucci, Francesca Prato and Severina Pacifico

Foods 2025, 14(22), 3967; https://doi.org/10.3390/foods14223967 - 19 Nov 2025

Viewed by 336

Abstract

Grape pomace, the main by-product of winemaking, represents a promising source of anthocyanins for sustainable food applications. This study reports their low-impact aqueous extraction, yielding a two-step isolation of malvidin 3-O-hexoside (94% purity) characterized by spectroscopic and mass spectrometric analyses. The [...] Read more.

Grape pomace, the main by-product of winemaking, represents a promising source of anthocyanins for sustainable food applications. This study reports their low-impact aqueous extraction, yielding a two-step isolation of malvidin 3-O-hexoside (94% purity) characterized by spectroscopic and mass spectrometric analyses. The pure molecule was embedded into a jelly candy to develop a nutraceutical prototype, whose colorimetric analysis revealed a stable red hue. The jelly showed time-dependent release of the anthocyanin and strong antiradical capacity. The in vitro digestion confirmed 37% release in the oral phase, 55% in the gastric phase, and complete degradation in the intestinal phase, offering key insights for developing a further advanced strategy to enhance the bioaccessibility throughout the entire gastrointestinal tract. A consumer test (n = 116) indicated good acceptability, particularly among younger and more experienced supplement users. Overall, the study contributes to circular economy strategies towards a more resilient, responsible, and sustainable production system. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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15 pages, 2591 KB

Open AccessArticle

Silicon Is Linked to Tea Quality Through Alteration Aluminum Uptake and Translocation in Camellia sinensis L.

by Hui Liu, Dongyang Wang, Yunting Bian, Wenzhe Bao, Yuanhui Hu and Chunrong Chang

Foods 2025, 14(22), 3966; https://doi.org/10.3390/foods14223966 - 19 Nov 2025

Viewed by 330

Abstract

Aluminum (Al) is involved in almost all aspects of abiotic stress and is supposed to play a crucial role in tea quality. Both exogenous Al and silicon (Si) influence Al uptake, translocation, and accumulation in considerable quantify plants. However, the relationship between Si-mediated [...] Read more.

Aluminum (Al) is involved in almost all aspects of abiotic stress and is supposed to play a crucial role in tea quality. Both exogenous Al and silicon (Si) influence Al uptake, translocation, and accumulation in considerable quantify plants. However, the relationship between Si-mediated Al uptake and tea quality has not been systematically investigated. In this study, we found that Si supply affected caffeine, free amino acids, and Al in young leaves and tea infusion. Si increased the Al content in secondary roots, but it also decreased the ratio of young leaves to secondary roots, with this decreasing ratio becoming more pronounced at higher Al supply levels. Furthermore, Si reduced the Al absorption rate at a constant pH and down-regulated the value of the Michaelis constant (Km). These analyses demonstrate that Si regulates the Al absorption rate and distribution in tea plants—that is, the ratio of Al content in young tea leaves to that in the secondary roots, thereby influencing the concentrations of caffeine, free amino acid, and Al solubility in tea infusions. Full article

(This article belongs to the Topic Multidisciplinary Advances in Tea Science: Smart Cultivation, Digital Processing, and Health Innovation)

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24 pages, 5987 KB

Open AccessArticle

Mycotoxins Co-Exposure Risk Assessment in Coix Seed: Contamination Levels and Safety for Dietary Consumption and Medicinal Intake

by Yue Han, Lulu Wang, Qingsong Yuan, Lanping Guo, Chuanzhi Kang, Ye Yang, Chenghong Xiao, Changgui Yang, Jinqiang Zhang and Tao Zhou

Foods 2025, 14(22), 3965; https://doi.org/10.3390/foods14223965 - 19 Nov 2025

Viewed by 456

Abstract

Coix seed, a traditional medicinal and edible crop, is susceptible to mycotoxin contamination posing potential health risks, yet systematic risk assessments for its dual dietary and medicinal pathways remain limited. Fifty batches were collected from five major production regions in China. UPLC-MS/MS was [...] Read more.

Coix seed, a traditional medicinal and edible crop, is susceptible to mycotoxin contamination posing potential health risks, yet systematic risk assessments for its dual dietary and medicinal pathways remain limited. Fifty batches were collected from five major production regions in China. UPLC-MS/MS was used to quantify eight mycotoxins in raw materials and decoctions. A Monte Carlo simulation model assessed long-term (20-year) health risks via both pathways, and acceptable daily intake (ADI) levels were derived using a combined margin of exposure (MOE) threshold of 10,000. Results indicated that mycotoxins were present in 94% of samples. Zearalenone (ZEN) was the most frequent, with an occurrence of 82% and concentrations of 52.16~1804.43 μg/kg. Dietary exposure indicated potential risks for ZEN (MOE = 259), aflatoxin B1 (AFB1, MOE = 666), and AFB2 (MOE = 8040). Six mycotoxins transferred to decoctions at rates of 0.70~19.73%, with long-term medicinal use indicating potential ZEN-related risk (MOE = 4880). Multi-mycotoxin co-exposure assessment revealed elevated dietary risk (combined MOE = 181), whereas medicinal exposure within a standard 3-month treatment course remained within acceptable limits. Safety intake thresholds are proposed: ≤30 g/day for ≤130 days (dietary) and ≤30 g/day for ≤2000 days (medicinal). This study establishes a risk assessment framework applicable to herbal materials with both dietary and medicinal applications. Full article

(This article belongs to the Section Food Toxicology)

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23 pages, 483 KB

Open AccessArticle

Inhibition of Listeria monocytogenes in White-Brined Cheese by Lactobacillus reuteri: Effect of L. reuteri Delivery Method, Brine Concentration, and Storage Temperature

by Amin N. Olaimat, Fajer Al-aittan, Murad Al-Holy, Anas Al-Nabulsi, Renad Haddad, Hamzah Al-Qadiri, Tareq Osaili and Mahmoud Abughoush

Foods 2025, 14(22), 3964; https://doi.org/10.3390/foods14223964 - 19 Nov 2025

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Abstract

This study investigated the inhibitory effect of Lactobacillus reuteri with glycerol inoculated at different production stages of white-brined cheese (WBC) immersed in different concentrations of brine solutions under different storage temperatures as a bio-preservative against Listeria monocytogenes. Additionally, the physicochemical properties of [...] Read more.

This study investigated the inhibitory effect of Lactobacillus reuteri with glycerol inoculated at different production stages of white-brined cheese (WBC) immersed in different concentrations of brine solutions under different storage temperatures as a bio-preservative against Listeria monocytogenes. Additionally, the physicochemical properties of WBC and brine solution were evaluated. A cocktail of five L. reuteri strains (~6 log CFU/g) with the addition of 100 mM glycerol was inoculated at either (1) water used to make the brine, (2) directly to the brine solution, or (3) pasteurized milk used to prepare cheese. The effect of L. reuteri against a cocktail of five L. monocytogenes strains (~5 log CFU/g) in WBC and stored in 10% or 15% brine at 4, 10, or 24 °C for 91 days was investigated. The salt content, pH, and water activity (a_w) of WBC were also evaluated. L. reuteri inoculated in brine solution reduced the numbers of L. monocytogenes by 0.7–1.4 and 0.4–1.6 log CFU/g, in WBC and brines (10–15%), respectively, stored at different storage temperatures for 91 days compared to L. monocytogenes numbers in the absence of L. reuteri (control). When L. reuteri and glycerol were added to pasteurized milk during the production of WBC, the L. monocytogenes counts decreased by 1.2–2.9 and 1.4–2.5 log CFU/g in cheese and brines, respectively. However, the addition of L. reuteri and glycerol to water used in the preparation of brines reduced L. monocytogenes by 1.2–2.6 and 1.2–2.2 log CFU/g in cheese and brines, respectively. The highest inhibitory effect of L. reuteri was observed against L. monocytogenes in both cheese and brine with 10% NaCl and high temperatures (10–24 °C). The addition of L. reuteri with glycerol has the potential to reduce the risk of L. monocytogenes without negatively affecting the physicochemical characteristics of the cheese. Full article

(This article belongs to the Section Dairy)

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24 pages, 1217 KB

Open AccessReview

The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics

by Xiang Zhou, Simiao Wu and Xinyang Sun

Foods 2025, 14(22), 3963; https://doi.org/10.3390/foods14223963 - 19 Nov 2025

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Abstract

Due to the presence of insoluble dietary fibre (IDF), DF-enriched products have a lower consumer acceptance compared to those prepared using a regular formulation. The objective of this review was to focus on a comprehensive utilization of enzymes for improving the DF-enriched dough [...] Read more.

Due to the presence of insoluble dietary fibre (IDF), DF-enriched products have a lower consumer acceptance compared to those prepared using a regular formulation. The objective of this review was to focus on a comprehensive utilization of enzymes for improving the DF-enriched dough rheology and bubble dynamics via the regulation of intermolecular interactions between DF, starch granules, and gluten proteins. Xylanase was used to promote the interactions between water-extractable arabinoxylan (WEAX) and gluten proteins, leading to a stronger gluten network and dough liquid film around gas bubbles. Cellulase was applied to promote the breakdown of cellulose, mitigating the adverse impacts of IDF on the gluten structure. Glucose oxidase (GOx) was utilized to facilitate disulfide bond (S-S) formation between gluten proteins, thereby enhancing the gluten strength, gas retention capacity, and bubble stability of dough during processing. Amylase incorporation promoted bubble expansion of high-fibre dough. In conclusion, the review established a solid theoretical framework on how an unpredictable evolution for the rheological behaviour and bubble dynamics of dough during processing could be modified via the complicated interactions involving enzymes and biopolymers. This will contribute to a high-quality development for the fibre-enriched product industry, and also a sustainable promotion of regular DF consumption. Full article

(This article belongs to the Special Issue Advances in the Innovative Development and Quality Improvement for Bakery Products)

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20 pages, 2268 KB

Open AccessArticle

Chicken Liver from Broilers Fed Wheat Germ Expeller: A Source of Minerals and Energy in the Human Diet

by Zuzanna Goluch, Barbara Król, Gabriela Haraf, Andrzej Okruszek and Kamil Sierżant

Foods 2025, 14(22), 3962; https://doi.org/10.3390/foods14223962 - 19 Nov 2025

Viewed by 736

Abstract

In recent years, edible by-products (including the liver) have gained growing popularity among consumers. That is why the study aimed to assess the energy value, chemical composition, and mineral content of broiler chicken livers after including wheat germ expeller (WGE) in the feed [...] Read more.

In recent years, edible by-products (including the liver) have gained growing popularity among consumers. That is why the study aimed to assess the energy value, chemical composition, and mineral content of broiler chicken livers after including wheat germ expeller (WGE) in the feed of the broilers. Liver samples were obtained from 32 Ross-308 chickens (8 individuals per treatment). The control group received a basal diet, whereas the remaining treatments (EX5, EX10, and EX15) were characterized by a partial substitution of ground wheat with 5%, 10%, and 15% WGE. The WGE inclusion did not influence liver weight or chemical composition. However, livers from the CT group showed a higher energy value (p ≤ 0.05) than the EX15 group. Sodium and calcium contents were higher in CT and EX5 livers than in EX10 and EX15. No differences were observed in micronutrient levels between groups. A 100 g portion of EX15 livers provided the highest NRV coverage for phosphorus, iron, zinc, and copper, while EX5 livers were richest in calcium and magnesium, and CT livers in manganese. Total Hazard Quotients for Fe, Zn, Cu, and Mn in chicken livers were below 1, suggesting no potential health risk to consumers. These findings indicate that livers, also from WGE-fed broilers, may serve as a valuable dietary source of minerals for people. Full article

(This article belongs to the Special Issue New Aspects of Shaping Quality in Meat Production, Processing and Consumption)

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18 pages, 888 KB

Open AccessArticle

Nutrient Composition of Autochthonous Beef from Southwest Spain

by Miguel Ángel Cantarero-Aparicio, Manuel García-Infante, Carlos Álvarez, Oliva Polvillo, José Manuel Perea and Alberto Horcada

Foods 2025, 14(22), 3961; https://doi.org/10.3390/foods14223961 - 19 Nov 2025

Viewed by 447

Abstract

The aim of this study was to evaluate the nutritional composition of beef from five autochthonous calving breeds from Southwest Spain (Retinta, Pajuna, Marismeña, Berrenda en Colorado, and Lidia) reared under their traditional production systems. Longissimus dorsi samples were analyzed for pH, fat, [...] Read more.

The aim of this study was to evaluate the nutritional composition of beef from five autochthonous calving breeds from Southwest Spain (Retinta, Pajuna, Marismeña, Berrenda en Colorado, and Lidia) reared under their traditional production systems. Longissimus dorsi samples were analyzed for pH, fat, moisture, ash protein content, mineral composition, fatty acid profile, and volatile compounds. Carcass weights of calves ranged from 108 to 328 kg according to the Spanish market, with significant breed differences in fat (range 2.98–8.41%), moisture (69.47–72.62%), and protein (20.98–23.82%), but not in ash (1.03–1.17%). Sodium levels were below 120 mg/100 g, allowing all breeds to be classified as low-sodium, while phosphorus values supported a high-phosphorus label. The Pajuna, Berrenda en Colorado, and Lidia breeds showed higher levels of beneficial fatty acids such as EPA, DPA, DHA, and CLA, with n-6/n-3 ratios ≤ 4, while Retinta and Marismeña presented higher ratios (6.09 and 5.23, respectively). The breeds from Southwest Spain stand out for their content in ketone, ester, and aromatic hydrocarbon volatile compounds linked to the intake of grass, forage, and food concentrate. These results highlight the favorable nutrient profiles and distinctive traits of Spanish autochthonous cattle breeds, emphasizing their value in sustainable production and conservation programs. Full article

(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)

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18 pages, 323 KB

Open AccessArticle

Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard

by Maciej Bartoń, Robert Waraczewski, Siemowit Muszyński, Dariusz M. Stasiak and Bartosz G. Sołowiej

Foods 2025, 14(22), 3960; https://doi.org/10.3390/foods14223960 - 19 Nov 2025

Viewed by 413

Abstract

This study evaluates fermented raw-dried pork snacks enriched with plant-based functional ingredients—lion’s mane (Hericium erinaceus), rosemary essential oil (Rosmarinus officinalis), rosehip (Rosa canina), sea buckthorn (Hippophae rhamnoides), and a hemp-derived CBD oil (Cannabis sativa [...] Read more.

This study evaluates fermented raw-dried pork snacks enriched with plant-based functional ingredients—lion’s mane (Hericium erinaceus), rosemary essential oil (Rosmarinus officinalis), rosehip (Rosa canina), sea buckthorn (Hippophae rhamnoides), and a hemp-derived CBD oil (Cannabis sativa)—produced from pork, with addition of cow sour whey and salt. We use “human grade” descriptively (compliance with human-food hygiene/microbiological requirements; no AAFCO/labeling claim). Functional enrichment modulated viscoelasticity (G′, G″), texture, water activity, density, and color. CBD oil softened the structure, increasing chewability and springiness, whereas TPA metrics were analyzed only for variants within the instrument range (control, CBD, rosehip). All variants reached a_w < 0.90 and tested negative for Salmonella spp. and Listeria monocytogenes in 25 g. Safety inferences are limited to a_w- and pathogen-based criteria. Sea buckthorn showed the highest a_w, while rosehip displayed the highest total viable counts (~10⁸ CFU/g); microbiological results are reported descriptively without inferential statistics. Density was the highest for lion’s mane and rosehip. Proximate composition varied (e.g., higher protein with rosemary oil; higher fat/moisture with sea buckthorn) but was assessed by FoodScan™ 2 as screening-level data. Overall, selected botanicals enabled targeted structure–texture modulation without breaching predefined safety targets under the tested conditions. Full article

(This article belongs to the Special Issue Food for Thought: Innovations in Food Science and Technology (63rd MEATCON 2025))

28 pages, 5539 KB

Open AccessArticle

Design of a Blockchain-Enabled Traceability System for Pleurotus ostreatus Supply Chains

by Hongyan Guo, Wei Xu, Mingxia Lin, Xingguo Zhang and Pingzeng Liu

Foods 2025, 14(22), 3959; https://doi.org/10.3390/foods14223959 - 19 Nov 2025

Viewed by 514

Abstract

Pleurotus ostreatus is valued for its nutritional, medicinal, economic, and ecological benefits and is widely used in the food, pharmaceutical, and environmental protection industries. Pleurotus ostreatus, as a highly perishable edible fungus, faces significant challenges in supply chain quality control and food [...] Read more.

Pleurotus ostreatus is valued for its nutritional, medicinal, economic, and ecological benefits and is widely used in the food, pharmaceutical, and environmental protection industries. Pleurotus ostreatus, as a highly perishable edible fungus, faces significant challenges in supply chain quality control and food safety due to its short shelf life. As consumer demand for food freshness and full traceability increases, there is an urgent need to establish a reliable traceability system that enables real-time monitoring, spoilage prevention, and quality assurance. This study focuses on the Pleurotus ostreatus supply chain and designs and implements a multi-role flexible traceability system that integrates blockchain and the Internet of Things. The system collects key production and storage environment parameters in real time through sensor networks and enhances data accuracy and robustness using an improved adaptive weighted fusion algorithm, enabling precise monitoring of the growth environment and quality risks. The system adopts a “link-chain” mapping mechanism for multi-chain storage and dynamic reorganization of business processes. It incorporates attribute-based encryption strategies and smart contracts to support tiered data access and secure sharing among multiple parties. Key information is stored on the blockchain to prevent tampering, while auxiliary data is stored in off-chain databases and the Interplanetary File System to ensure efficient and verifiable data queries. Deployed at Shandong Qihe Ecological Agriculture Co., Ltd., No. 517, Xilou Village, Kunlun Town, Zichuan District, 255000, Zibo City, Shandong Province, China, the system covers 12 cultivation units and 60 sensor nodes, recording over 50,000 traceable data points. Experimental results demonstrate that the system outperforms baseline methods in query latency, data consistency, and environmental monitoring accuracy. The improved fusion algorithm reduced the total variance of environmental data by 20%. In practical application, the system reduced the spoilage rate of Pleurotus ostreatus by approximately 12.3% and increased the quality inspection pass rate by approximately 15.4%, significantly enhancing the supply chain’s quality control and food safety capabilities. The results show that the framework is feasible and scalable in terms of information credibility and operational efficiency and significantly improves food quality and safety monitoring throughout the production, storage, and distribution of Pleurotus ostreatus. This study provides a viable technological path for spoilage prevention, quality tracking, and digital food safety supervision, offering valuable insights for both food science research and practical applications. Full article

(This article belongs to the Section Food Security and Sustainability)

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19 pages, 956 KB

Open AccessArticle

Physicochemical Analysis and Digestive Enzymes Inhibition of a Selected Malaysian Apis cerana Honey

by Suraiami Mustar, Nurliayana Ibrahim, Noor Athirah Pauzi, Aswir Abd Rashed and Mohd Fairulnizal Md Noh

Foods 2025, 14(22), 3958; https://doi.org/10.3390/foods14223958 - 19 Nov 2025

Viewed by 494

Abstract

The Malaysian Apis cerana honey (ACH) was analysed for its physicochemical characteristics, including moisture, Baume, Brix analysis (total soluble solids and total soluble sugars), sugar profiling (fructose, glucose, sucrose, maltose, and lactose), total ash, pH, free acidity, electrical conductivity, colour analysis, and choline [...] Read more.

The Malaysian Apis cerana honey (ACH) was analysed for its physicochemical characteristics, including moisture, Baume, Brix analysis (total soluble solids and total soluble sugars), sugar profiling (fructose, glucose, sucrose, maltose, and lactose), total ash, pH, free acidity, electrical conductivity, colour analysis, and choline content. The inhibitory effects of pancreatic lipase, α-amylase, and α-glucosidase activities were also assessed. Results indicated that the sum of fructose and glucose, sucrose, and electrical conductivity were all within the recommended range following the requirements of international standards. The maximum levels were, nevertheless, exceeded by moisture, free acidity and total ash. The ACH showed potential as an anti-obesity and anti-diabetic agent by inhibiting pancreatic lipase by up to 43.4% at 0.063 mg/mL, α-amylase by up to 70% at 7.0 mg/mL and α-glucosidase by up to 67.6% at 100 mg/mL, respectively. The percentage inhibition of α-glucosidase by undiluted ACH and deionised water extract at different temperatures (4.8 ± 0.5 °C, 27 ± 0.5 °C, and 40 ± 0.5 °C) was comparable, suggesting that temperatures had little effect on the degree of inhibition. Full article

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

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2 pages, 146 KB

Open AccessCorrection

Correction: Sánchez-Ordóñez et al. Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments. Foods 2025, 14, 2214

by Miriam Sánchez-Ordóñez, Jorge A. Saraiva, Carlos A. Pinto, Jonathan Delgado-Adámez and M. Rosario Ramírez-Bernabé

Foods 2025, 14(22), 3957; https://doi.org/10.3390/foods14223957 - 19 Nov 2025

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Abstract

In the original publication [...] Full article

18 pages, 2308 KB

Open AccessArticle

Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of Acheta domesticus and Antheraea pernyi Pupae Powders

by Yu Liu, Yangran Lu, Poompatchara Nakkote, Hua Li, Ruixin Liu and Sirithon Siriamornpun

Foods 2025, 14(22), 3956; https://doi.org/10.3390/foods14223956 - 19 Nov 2025

Viewed by 712

Abstract

The study intended to assess the impacts of partially replacing wheat flour with Acheta domesticus powder (AD) and Antheraea pernyi pupae powder (AP) at 5%, 10%, and 15% levels on the proximate composition, color properties, texture profile, antioxidant capacity, starch digestibility, and flavor [...] Read more.

The study intended to assess the impacts of partially replacing wheat flour with Acheta domesticus powder (AD) and Antheraea pernyi pupae powder (AP) at 5%, 10%, and 15% levels on the proximate composition, color properties, texture profile, antioxidant capacity, starch digestibility, and flavor characteristics of Chinese steamed bread (CSB). The addition of AP and AD notably increased the levels of protein, fat, and ash and also led to an elevated chewiness and hardness. Most importantly, compared to the control, AP- and AD-fortified CSB exhibited a significantly low estimated glycemic index (eGI) and high total phenolic and flavonoid contents, resulting in improved DPPH and ABTS radical scavenging activities. Furthermore, E-nose, E-tongue, and GC-MS analysis revealed that incorporation of AP and AD strengthened umami and saltiness and enriched the flavor profile of CSB. Our findings indicate that AD- and AP-fortified CSB is a promising functional food with a lower eGI, as well as improved nutritional value and antioxidant potential, offering a sustainable strategy for staple food innovation while also providing guidance for consumers to select wheat flour fortified with different types and levels of insect powder to prepare CSB based on their preferences. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on Health-Promoting Properties of Cereal- and Legume-Based Foods)

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13 pages, 271 KB

Open AccessArticle

Ultra-Processed Food Consumption Is Associated with an Increased Risk of Abdominal Obesity in Adults: A Cross-Sectional Study in Shanghai

by Wei Lu, Tongxing Ou, Qi Song, Zehuan Shi, Zhuo Sun, Liping Shen, Wenqing Ma, Shupeng Mai, Zhengyuan Wang and Jiajie Zang

Foods 2025, 14(22), 3955; https://doi.org/10.3390/foods14223955 - 18 Nov 2025

Viewed by 1366

Abstract

Ultra-processed foods (UPFs) have become increasingly prevalent in modern diets due to their convenience and variety. These foods typically have higher energy density and lower nutrient density, contributing to adverse health outcomes such as obesity and hypertension. This study aimed to explore UPFs [...] Read more.

Ultra-processed foods (UPFs) have become increasingly prevalent in modern diets due to their convenience and variety. These foods typically have higher energy density and lower nutrient density, contributing to adverse health outcomes such as obesity and hypertension. This study aimed to explore UPFs consumption status and its association with health outcomes in a representative Shanghai population, using data from the Shanghai Diet and Health Surveillance. Multi-stage stratified random sampling was adopted, with dietary intake assessed via 3-day consecutive 24 h dietary recalls, and health outcomes evaluated through physical measurements and biochemical indicators. UPFs account for 11.2% of total energy intake overall and 29.0% among high consumers. The overall prevalence of abdominal obesity was 58.9%. After adjusting for confounders, high UPFs consumption was associated with a 28.5% higher risk of abdominal obesity versus non/low consumption (OR = 1.285, 95% CI: 1.059–1.559, p = 0.011), with no significant associations with hypertension or diabetes. High UPF consumption is an independent risk factor for abdominal obesity in Shanghai residents, highlighting its public health relevance. Full article

(This article belongs to the Section Food Nutrition)

28 pages, 1722 KB

Open AccessReview

Koumiss (Fermented Mare’s Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives

by Borhan Shokrollahi, Jae-Young Choi, Miyoung Won, Eun-Tae Kim, Seung-Eun Lee and Jun-Sang Ham

Foods 2025, 14(22), 3954; https://doi.org/10.3390/foods14223954 - 18 Nov 2025

Viewed by 1015

Abstract

Fermented mare’s milk, or koumiss, has been consumed for centuries across Central Asia for its nutritional and therapeutic value. Mare’s milk differs from bovine milk by its near 1:1 casein-to-whey ratio, high lysozyme and lactoferrin, abundant immunoglobulins, and low β-lactoglobulin, which enhance digestibility, [...] Read more.

Fermented mare’s milk, or koumiss, has been consumed for centuries across Central Asia for its nutritional and therapeutic value. Mare’s milk differs from bovine milk by its near 1:1 casein-to-whey ratio, high lysozyme and lactoferrin, abundant immunoglobulins, and low β-lactoglobulin, which enhance digestibility, reduce allergenicity, and increase antimicrobial activity. During fermentation, lactic acid bacteria and yeasts transform this substrate into a reservoir of bioactive proteins, peptides, and metabolites. Multi-omics profiling has identified more than 2300 peptides and over 350 metabolites, including sequences with angiotensin-converting enzyme (ACE)-inhibitory, antioxidant, antimicrobial, and immunomodulatory activities. Preclinical and limited clinical data indicate potential benefits for lipid metabolism, cardiovascular function, and gut health. Mechanistically, these effects appear to arise from synergistic actions of native proteins, fermentation-derived peptides, and probiotic consortia. Technological advances such as rational starter culture design, controlled proteolysis, and microencapsulation offer strategies to enhance bioactive yield and stability. However, standardized fermentation protocols and clinical validation remain necessary to position koumiss as a scientifically supported functional food. Full article

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

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18 pages, 3238 KB

Open AccessArticle

Probiotics Attenuate Food Allergy via Short-Chain Fatty Acids-Mediated Immune Modulation and Gut Barrier Restoration

by Xue Feng, Liuying Li, Li Yan, Zhencong Yan, Zhoujin Xu, Yuting Fan, Philippe Madjirebaye and Xuli Wu

Foods 2025, 14(22), 3953; https://doi.org/10.3390/foods14223953 - 18 Nov 2025

Viewed by 711

Abstract

The rising global prevalence of food allergy (FA) necessitates innovative therapeutic strategies. This study investigates the protective effects of three probiotic strains, Lacticaseibacillus rhamnosus HN001 (HN001), Bifidobacterium lactis HN019 (HN019), and Lactobacillus acidophilus NCFM (NCFM) against FA in a murine model. Probiotic administration [...] Read more.

The rising global prevalence of food allergy (FA) necessitates innovative therapeutic strategies. This study investigates the protective effects of three probiotic strains, Lacticaseibacillus rhamnosus HN001 (HN001), Bifidobacterium lactis HN019 (HN019), and Lactobacillus acidophilus NCFM (NCFM) against FA in a murine model. Probiotic administration significantly alleviated allergic symptoms and suppressed the Th2 response, reducing IgE, histamine, and cytokines (TNF-α, IL-2/5), while concurrently enhancing CD4+CD25+ regulatory T cell (Treg) activity and TGF-β1 expression. Treatment also restored intestinal integrity by upregulating tight junction proteins (ZO-1, claudin-1). 16S rRNA sequencing revealed that protection was underpinned by microbiota remodeling, marked by increased α-diversity and enrichment of SCFA-producing taxa (Lachnospiraceae and Muribaculaceae), which correlated with elevated acetate, butyrate, and propionate levels. Spearman analysis linked these microbial shifts to improved immune and barrier markers. Collectively, these findings demonstrate that probiotics mitigate FA through a convergent mechanism of immune rebalancing, barrier reinforcement, and SCFA-mediated microbiota-immune crosstalk, offering a promising microbiome-targeted therapy. Full article

(This article belongs to the Section Food Nutrition)

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25 pages, 3256 KB

Open AccessReview

Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion

by Du-Xin Jin and Yu-Xuan Jin

Foods 2025, 14(22), 3952; https://doi.org/10.3390/foods14223952 - 18 Nov 2025

Viewed by 446

Abstract

Meat products are popularized worldwide for their great flavor and high nutritional value. However, a high consumption of high-temperature processed meat has posed an adverse health implication, contributing to an imperative demand for healthier meat products. Polyphenols are a category of compounds with [...] Read more.

Meat products are popularized worldwide for their great flavor and high nutritional value. However, a high consumption of high-temperature processed meat has posed an adverse health implication, contributing to an imperative demand for healthier meat products. Polyphenols are a category of compounds with excellent antioxidant and antimicrobial properties. Accumulating evidence has demonstrated that polyphenols can reduce carcinogen formation, particularly heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), and N-nitrosamines (NAs), during thermal processing of meat. Notably, polyphenols can mitigate lipid and protein oxidation during the gastrointestinal digestion of meat, underscoring the role of antioxidant polyphenols in enhancing meat consumption safety. To promote the application of polyphenols in mitigating hazardous compounds in meat products, this review elucidates polyphenols’ mitigation mechanisms against thermally generated carcinogens in meat products, analyzing their multilevel suppression pathways during processing and subsequent digestive transformation through gastrointestinal interfaces. Furthermore, this article proposes an encapsulation strategy for polyphenols to address their inherent low aqueous solubility and detrimental effects on sensory properties in meat products, aiming to enhance bioavailability while minimizing adverse organoleptic impacts. This review can provide new strategies for the application of polyphenols in developing healthier meat products and to indicate a feasible direction for future research. Full article

(This article belongs to the Special Issue Latest Research on the Degradation and Detection of Toxins and Contaminants in Food Matrics)

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20 pages, 6326 KB

Open AccessArticle

The Influence of pH-Driven Interaction Between Soy Protein Isolate and Soy Isoflavones on the Structural and Functional Properties of Their Complexes

by Jing Yang, Yanling Lu, Yanmei Deng, Jiaojiao Yang, Lei Guo and Fangyu Fan

Foods 2025, 14(22), 3951; https://doi.org/10.3390/foods14223951 - 18 Nov 2025

Viewed by 458

Abstract

Soy protein isolate (SPI)–soy isoflavone (SI) complexes were prepared via a pH-driven method at varying SI concentrations (0–7.0 mg/mL) to study their interactions and to analyze the structural and functional characteristics of the complexes. The findings showed that the SPI-SI complexes’ particle size [...] Read more.

Soy protein isolate (SPI)–soy isoflavone (SI) complexes were prepared via a pH-driven method at varying SI concentrations (0–7.0 mg/mL) to study their interactions and to analyze the structural and functional characteristics of the complexes. The findings showed that the SPI-SI complexes’ particle size first reduced and then rose with higher SI concentration. Fourier transform infrared spectroscopy revealed a reduction in β-sheet content (35.72%), indicating a limited structural rearrangement toward increased conformational flexibility. Consistently, fluorescence spectroscopy revealed that the fluorescence intensity of SPI diminished with the addition of SI, suggesting hydrogen-bond-mediated interactions. At 3.0 mg/mL SI, the complexes exhibited optimal physicochemical properties, with the most negative zeta potential (−29.78 mV), a solubility increase from 41.90% to 64.70%, and an elevated denaturation temperature from 86.77 °C to 88.79 °C, as well as 1.25-fold higher emulsifying capacity, and 1.86-fold greater emulsion stability; collectively establishing 3.0 mg/mL SI as the concentration where functional advantages are maximized. Overall, these findings demonstrate that pH-induced, non-covalent SPI-SI complexation effectively modulates protein conformation and interfacial properties, providing a green and effective approach for enhancing plant protein functionality in food systems. Full article

(This article belongs to the Special Issue Recent Research on Function and Structure of Plant-Based Food Protein)

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