Foods

15 pages, 704 KB

Open AccessArticle

Dual-Strain Psychobiotics Combining Live Lactiplantibacillus plantarum PS128 and Heat-Treated Lacticaseibacillus paracasei PS23 Improve Psychological and Neuroendocrine Outcomes in Stressed Adults: A Randomized, Placebo-Controlled Trial

by Mon-Chien Lee, Ting-An Lin and Chi-Chang Huang

Foods 2025, 14(24), 4190; https://doi.org/10.3390/foods14244190 (registering DOI) - 6 Dec 2025

Abstract

Chronic psychological stress impairs neuroendocrine balance and increases the risk of mental health disturbances, including anxiety, sleep disruption, and low mood. The gut–brain axis has emerged as a promising target for stress modulation, particularly through psychobiotic interventions. This randomized, double-blind, placebo-controlled trial evaluated [...] Read more.

Chronic psychological stress impairs neuroendocrine balance and increases the risk of mental health disturbances, including anxiety, sleep disruption, and low mood. The gut–brain axis has emerged as a promising target for stress modulation, particularly through psychobiotic interventions. This randomized, double-blind, placebo-controlled trial evaluated the effects of a combined psychobiotic formulation (Neuralli Mood), comprising live Lactiplantibacillus plantarum PS128 (PS128) and heat-treated Lacticaseibacillus paracasei PS23 (HT-PS23), on the psychological and physiological stress responses in a high-stress occupational population. A total of 116 healthy participants with elevated perceived stress (PSS ≥ 14), primarily firefighters, were randomly assigned to receive the dual-strain supplement or placebo for 8 weeks. Stress-related outcomes were assessed by using validated psychological scales and serum biomarkers. Compared with placebo, the psychobiotics group showed significantly greater reductions in overall job stress perception (JSS), state anxiety (STAI), and insomnia severity (ISI) (all p < 0.05). Additionally, serum adrenocorticotropic hormone (ACTH) and norepinephrine levels were significantly reduced post-intervention, whereas cortisol levels remained unchanged. These findings suggested that combining live and heat-treated psychobiotic strains may provide a safe and effective strategy for alleviating psychological stress and regulating neuroendocrine function in high-risk populations. Full article

(This article belongs to the Special Issue Probiotics and Prebiotics in Food: Advances and Latest Trends)

► Show Figures

Figure 1

10 pages, 648 KB

Open AccessCommunication

Molecular Typing of Clostridium botulinum Isolated from Chili Pepper Preserves During a Botulism Outbreak

by Sara Arnaboldi, Roberto Benevenia, Paola Monastero, Luigi Bornati, Giulia Magagna, Marina Nadia Losio and Guido Finazzi

Foods 2025, 14(24), 4189; https://doi.org/10.3390/foods14244189 (registering DOI) - 6 Dec 2025

Abstract

Foodborne botulism is a potentially fatal disease caused by Clostridium botulinum neurotoxins (BoNTs). These spore-forming bacteria are ubiquitous in the environment and can contaminate various food products, especially raw vegetables. During the preparation of home-made preserves, favorable conditions of anaerobiosis, temperature, salinity, and [...] Read more.

Foodborne botulism is a potentially fatal disease caused by Clostridium botulinum neurotoxins (BoNTs). These spore-forming bacteria are ubiquitous in the environment and can contaminate various food products, especially raw vegetables. During the preparation of home-made preserves, favorable conditions of anaerobiosis, temperature, salinity, and pH can lead to spore germination and toxin production. BoNTs can reach neuromuscular junctions where they block the release of acetylcholine. In this study, we present a case of foodborne botulism associated with the consumption of chili peppers preserve containing BoNT/B. The isolated strains were characterized through Whole Genome Sequencing, confirming the strains involved in the outbreak. This work increases the understanding of the epidemiology and the ecology of C. botulinum, highlighting the importance of raising medical awareness and making timely clinical diagnoses for the effective management of botulism outbreaks. Full article

(This article belongs to the Section Food Microbiology)

► Show Figures

Figure 1

20 pages, 3963 KB

Open AccessArticle

Pulsed Electric Field Inactivation of Acetobacter aceti: Mechanisms and Efficacy Elucidation

by Yongxin Teng, Boru Chen, Runyu Yao, Langhong Wang, Zhong Han and Xin-An Zeng

Foods 2025, 14(24), 4188; https://doi.org/10.3390/foods14244188 (registering DOI) - 6 Dec 2025

Abstract

The spoilage bacterium Acetobacter aceti poses a major threat to wine quality by causing acetification, driving the need for effective control methods. This study investigated the inactivation of A. aceti using pulsed electric field (PEF) and elucidated the multi-target mechanisms. The results demonstrated [...] Read more.

The spoilage bacterium Acetobacter aceti poses a major threat to wine quality by causing acetification, driving the need for effective control methods. This study investigated the inactivation of A. aceti using pulsed electric field (PEF) and elucidated the multi-target mechanisms. The results demonstrated that PEF efficacy was highly dependent on the electric field intensity. PEF treatment at 30 kV/cm achieved a >3-log reduction in viable cell counts, with a Weibull model analysis indicating a critical inactivation threshold of 21.64 kV/cm. Mechanistic investigations revealed that PEF induced irreversible damage to the cell membrane, evidenced by morphological rupture (SEM) and a 4-fold increased permeability (flow cytometry), which led to a massive leakage of intracellular contents. Critically, this physical damage was correlated with profound physiological disruption, including the inactivation of key spoilage enzymes alcohol dehydrogenase (ADH, 80.0% relative activity loss) and aldehyde dehydrogenase (ALDH, 93.1% relative activity loss). Furthermore, PEF induced severe oxidative stress (4.25-fold increase in ROS and 3.30-fold increase in MDA) and a collapse in energy metabolism. Collectively, these findings reveal a synergistic inactivation mechanism, which establishes a strong theoretical foundation for the potential development of PEF as a non-thermal strategy to control acetic spoilage in winemaking. Full article

(This article belongs to the Special Issue Food Preservation and Safety: Innovative Applications of Physical, Chemical, and Biological Methods and Their Interactions with Foodborne Microorganisms)

► Show Figures

Figure 1

20 pages, 2604 KB

Open AccessArticle

Alterations in Functional Constituents and Bioactivities of Tartary Buckwheat via Solid-State Fermentation with Three Edible-Medicinal Fungi: A Metabolomics-Based Analysis

by Qi Li, Jiaying Zhu, Xiangying Lv, Jin Liu, Hong Liu, Qingyuan Wang and Yunlong Li

Foods 2025, 14(24), 4187; https://doi.org/10.3390/foods14244187 - 5 Dec 2025

Abstract

To functionally enhance Tartary buckwheat and elucidate the underlying mechanisms of change, solid-state fermentation (SSF) was conducted using three edible-medicinal fungi—Auricularia auricula (A. auricula), Ganoderma lucidum (G. lucidum), and Hericium erinaceus (H. erinaceus). The in vitro [...] Read more.

To functionally enhance Tartary buckwheat and elucidate the underlying mechanisms of change, solid-state fermentation (SSF) was conducted using three edible-medicinal fungi—Auricularia auricula (A. auricula), Ganoderma lucidum (G. lucidum), and Hericium erinaceus (H. erinaceus). The in vitro antioxidant (DPPH/ABTS) and α-glucosidase inhibitory activities were quantitatively evaluated. Notably, SSF with H. erinaceus specifically elevated α-glucosidase inhibitory activity by 50% under the tested conditions. Non-targeted metabolomics further profiled metabolite alterations to identify key up-regulated bioactive compounds. Epicatechin gallate (ECG) was significantly up-regulated in all three samples, and the fold change in quercetin 3′-O-sulfate in GFTB was significantly higher than that in the other two samples. Metabolic pathway analysis identified the biosynthesis of secondary metabolites and the metabolism of terpenoids and polyketides as the most prominently affected pathways. This study demonstrates that SSF with edible-medicinal fungi is an effective bioprocessing strategy to boost the bioactivity and value of Tartary buckwheat. Full article

(This article belongs to the Section Food Biotechnology)

► Show Figures

Figure 1

13 pages, 1349 KB

Open AccessArticle

ForestFoodKG: A Structured Dataset and Knowledge Graph for Forest Food Taxonomy and Nutrition

by Rongen Yan, Zhidan Chen, Shengqi Zhou, Guoxing Niu, Yan Li, Zehui Liu, Jun Wang, Xinwan Wu, Qi Luo, Yibin Zhou, Yanting Jin, Keyan Liu, Weilong Yuan, Jingyi Xu and Fu Xu

Foods 2025, 14(24), 4186; https://doi.org/10.3390/foods14244186 - 5 Dec 2025

Abstract

Forest foods play a vital role in enhancing dietary diversity, human health, and the sustainable use of forest ecosystems. However, structured and machine-readable resources that systematically describe their taxonomic and nutritional attributes remain scarce. To fill this gap, we introduce ForestFoodKG, a comprehensive [...] Read more.

Forest foods play a vital role in enhancing dietary diversity, human health, and the sustainable use of forest ecosystems. However, structured and machine-readable resources that systematically describe their taxonomic and nutritional attributes remain scarce. To fill this gap, we introduce ForestFoodKG, a comprehensive resource that integrates taxonomic hierarchy and nutritional composition of 1191 forest food items. The resource consists of two components—(i) the ForestFoodKG dataset, containing standardized taxonomic and nutritional records across seven biological levels, and (ii) the ForestFoodKG Knowledge Graph (ForestFoodKG-KG), which semantically links forest food entities using named entity recognition and relation extraction. The constructed graph comprises 4492 entities and 14,130 semantic relations, providing a structured foundation for intelligent querying, nutrition analytics, and ecological informatics. All data were manually verified and made publicly available in CSV format on GitHub. ForestFoodKG serves as the first structured knowledge base for forest foods, promoting data-driven research in nutrition science, sustainable forestry, and knowledge-based decision-making. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

15 pages, 1222 KB

Open AccessArticle

Three-Dimensional (3D)-Printed Snacks from Indigenous Composite Inks Improve Metabolic Dysfunctions Associated with High-Fat-Diet-Induced Obesity in Wistar Rats

by Abdullahi Adekilekun Jimoh, Abidemi Paul Kappo, Fehintoluwa Joy Femi-Olabisi, Yusuf Olamide Kewuyemi, Omolola Mary Omosebi and Oluwafemi Ayodeji Adebo

Foods 2025, 14(24), 4185; https://doi.org/10.3390/foods14244185 - 5 Dec 2025

Abstract

This study investigated the anti-obesogenic effects of 3D-printed snacks—developed from indigenous composite inks of cowpea, sorghum, and orange-fleshed sweet potato—in male and female Wistar rats fed a high-fat diet (HFD). Four experimental diets (TD1–TD4) were formulated from snacks using two blend ratios (33.33%:33.33%:33.33%) [...] Read more.

This study investigated the anti-obesogenic effects of 3D-printed snacks—developed from indigenous composite inks of cowpea, sorghum, and orange-fleshed sweet potato—in male and female Wistar rats fed a high-fat diet (HFD). Four experimental diets (TD1–TD4) were formulated from snacks using two blend ratios (33.33%:33.33%:33.33%) and 50%:10%:40%) and two processing states (raw and bioprocessed). Following a five-week HFD-induction period, the rats were supplemented for an additional five weeks with diets containing 20% of these snacks, Orlistat, or HFD alone. Physiological assessments included body weight, fasting glucose, insulin, homeostatic model assessment for insulin resistance (HOMA-IR), serum lipids, sex hormones, angiotensin-converting enzyme (ACE) activity, and histological evaluation of cardiac tissue. HFD feeding induced hyperglycemia, dyslipidemia, and insulin resistance. Supplementation with the 3D-printed snacks improved glycemic control, with the TD4 (bioprocessed blend; 50:10:40%) restoring glucose levels close to baseline. TD1 and TD2 (raw blends) improved lipid and hormonal profiles in females, whereas TD3 (bioprocessed blend; 33.33%:33.33%:33.33%) significantly reduced triglycerides and elevated HDL in males. Importantly, only TD1 (raw blend; 33.33%:33.33%:33.33%) significantly reduced ACE activity in males, providing a unique cardioprotective mechanism not observed with other snack formulations. Histological analyses revealed inflammatory infiltration and fibroplasia in HFD and Orlistat groups, whereas all 3D-printed snacks preserved normal myocardial architecture without necrosis or fibrosis. Collectively, these findings demonstrate that 3D-printed snacks derived from indigenous composite inks improved metabolic dysfunctions associated with diet-induced obesity. The optimal formulation appears application-specific: TD4 for glycemic control, TD3 for lipid management in males, and TD1/TD2 for metabolic improvements in females. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

22 pages, 1702 KB

Open AccessArticle

The Effect of 2′-Fucosyllactose on Gut Health in Aged Mice

by Songsong Jiang, Yang Li, Tingting Luo, Yutong Huang, Huilian Che, Jinzhu Pang and Xiangren Meng

Foods 2025, 14(24), 4184; https://doi.org/10.3390/foods14244184 - 5 Dec 2025

Abstract

This study aimed to explore the effect of 2′-Fucosyllactose (2′-FL) on the gut health of aged mice. The results revealed that 2′-FL intervention effectively improved the intestinal permeability and reduced the serum diamine oxidase (DAO) level in aged mice (p < 0.05); [...] Read more.

This study aimed to explore the effect of 2′-Fucosyllactose (2′-FL) on the gut health of aged mice. The results revealed that 2′-FL intervention effectively improved the intestinal permeability and reduced the serum diamine oxidase (DAO) level in aged mice (p < 0.05); in addition, 2′-FL increased the IgA level and decreased the IgG level (p < 0.05). Meanwhile, 2′-FL reduced the serum levels of IL-6, IL-1β, TNF-α, and IFN-γ (p < 0.05). Histopathological analysis indicated that 2′-FL successfully reversed intestinal damage in the jejunum and colon. Additionally, 2′-FL increased the expression of the tight-junction proteins ZO-1 and Claudin-1 both at mRNA and protein levels (p < 0.05), and also down-regulated the expression of pro-inflammatory factors (IL-6, IL-1β) (p < 0.05), and decreased aging-related markers P16^INK4α and P21^Cip1. Furthermore, 16S rRNA results showed that 2′-FL increased the relative abundance of beneficial bacteria in the gut, such as Lachnospiraceae_UCG-006, norank_f__Muribaculaceae and Lachnospiraceae_NK4A136_group. In conclusion, 2′-FL effectively improved the intestinal immune health of the aged mice and provided a theoretical basis for its application as a functional component in the treatment of intestinal diseases. Full article

(This article belongs to the Section Food Nutrition)

21 pages, 8629 KB

Open AccessArticle

Nondestructive Identification of Eggshell Cracks Using Hyperspectral Imaging Combined with Attention-Enhanced 3D-CNN

by Hao Li, Aoyun Zheng, Chaoxian Liu, Jun Huang, Yong Ma, Huanjun Hu and You Du

Foods 2025, 14(24), 4183; https://doi.org/10.3390/foods14244183 - 5 Dec 2025

Abstract

Eggshell cracks are a critical factor affecting egg quality and food safety, with traditional detection methods often struggling to detect fine cracks, especially under multi-colored shells and complex backgrounds. To address this issue, we propose a non-destructive detection approach based on an enhanced [...] Read more.

Eggshell cracks are a critical factor affecting egg quality and food safety, with traditional detection methods often struggling to detect fine cracks, especially under multi-colored shells and complex backgrounds. To address this issue, we propose a non-destructive detection approach based on an enhanced three-dimensional convolutional neural network (3D-CNN), named 3D-CrackNet, integrated with hyperspectral imaging (HSI) for high-precision identification and localization of eggshell cracks. Operating within the 1000–2500 nm spectral range, the proposed framework employs spectral preprocessing and optimal band selection to improve discriminative feature representation. A residual learning module is incorporated to mitigate gradient degradation during deep joint spectral-spatial feature extraction, while a parameter-free SimAM attention mechanism adaptively enhances crack-related regions and suppresses background interference. This architecture enables the network to effectively capture both fine-grained spatial textures and contiguous spectral patterns associated with cracks. Experiments on a self-constructed dataset of 400 egg samples show that 3D-CrackNet achieves an F1-score of 75.49% and an Intersection over Union (IoU) of 60.62%, significantly outperforming conventional 1D-CNN and 2D-CNN models. These findings validate that 3D-CrackNet offers a robust, non-destructive, and efficient solution for accurately detecting and localizing subtle eggshell cracks, demonstrating strong potential for intelligent online egg quality grading and micro-defect monitoring in industrial applications. Full article

(This article belongs to the Section Food Analytical Methods)

► Show Figures

Figure 1

19 pages, 7279 KB

Open AccessArticle

Multivariate Analysis of Key Taste Compounds in Soy Sauce and Model Construction for Its Saltiness Intensity

by Shiyu Li, Junjie Yin, Li Liang, Lili Zhang and Yuyu Zhang

Foods 2025, 14(24), 4182; https://doi.org/10.3390/foods14244182 - 5 Dec 2025

Abstract

Saltiness is a key characteristic that influences the quality of soy sauce. Currently, the evaluation of saltiness intensity in soy sauce relies on sensory evaluation methods, while a scientific and efficient model to quantify saltiness is lacking. Liquid chromatography–mass spectrometry (LC-MS) and inductively [...] Read more.

Saltiness is a key characteristic that influences the quality of soy sauce. Currently, the evaluation of saltiness intensity in soy sauce relies on sensory evaluation methods, while a scientific and efficient model to quantify saltiness is lacking. Liquid chromatography–mass spectrometry (LC-MS) and inductively coupled plasma–optical emission spectrometry (ICP-OES) were used to analyze key taste compounds in 10 soy sauce samples. According to sensory evaluation and taste addition experiments, the model for assessing the saltiness intensity of soy sauce was established. The results indicate that the umami amino acid (aspartic acid, 2.44~15.30 mg/mL; glutamic acid, 8.29~67.94 mg/mL) and the nucleotides 5′-inosinic acid (0.44~12.5 mg/mL) and 5′-guanylic acid (0.41~2.51 mg/mL) mainly contributed the saltiness intensity of soy sauce through umami synergy. Pyroglutamic acid (19.6~79.22 mg/mL) and lactic acid (0.77~0.85 mg/mL) are the primary taste-contributing organic acids to balance the taste profile in soy sauce. The Na⁺ (54.6 mg/mL) and K⁺ (8.13 mg/mL) contents are both relatively high, directly affecting the saltiness of the soy sauce. Through Spearman’s correlation analysis, 11 key taste compounds were identified to construct a multiple linear regression prediction model for saltiness intensity. The model demonstrates excellent predictive performance, providing a theoretical basis and methodological support for objectively evaluating soy sauce saltiness and reducing salt content through a scientific approach. Full article

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

► Show Figures

Figure 1

21 pages, 1632 KB

Open AccessArticle

Mycotoxin Removal and Transcriptional Response of Pichia fermentans KCB21_L2

by Carolina Gómez-Albarrán, Silvia Rodríguez-Pires, Alba Sáez-Matía, Carlos Luz, Belén Patiño and Jéssica Gil-Serna

Foods 2025, 14(24), 4181; https://doi.org/10.3390/foods14244181 - 5 Dec 2025

Abstract

The presence of mycotoxins in food poses a significant risk to food safety, and it is essential to develop effective and safe detoxification strategies. In this study, we demonstrate the strong ability of Pichia fermentans KCB21_L2, a yeast isolated from kefir, to eliminate [...] Read more.

The presence of mycotoxins in food poses a significant risk to food safety, and it is essential to develop effective and safe detoxification strategies. In this study, we demonstrate the strong ability of Pichia fermentans KCB21_L2, a yeast isolated from kefir, to eliminate aflatoxin B₁, fumonisin B₁ and ocratoxin A. Viable cells removed aflatoxin B₁ and fumonisin B₁ more efficiently than heat-inactivated cells, particularly at pH values of 5.5 and 7.0, suggesting the involvement of an active removal process. Subsequently, we evaluated the capacity of P. fermentans KCB21_L2 to remove mycotoxins at high concentrations and investigated the underlying molecular and cellular responses. The yeast effectively eliminated high levels of all three mycotoxins. Transcriptional analysis revealed the activation of metabolic pathways related to amino acid catabolism and fatty acid metabolism, likely reflecting an adaptive stress response. However, no significant upregulation of specific genes related to mycotoxin-degrading enzymes was observed. In conclusion, the reduction process may involve multiple factors, including stress response pathways, possible production of organic acids, adsorption of mycotoxins into the cell wall, and constitutively expressed enzymes capable of degrading mycotoxins. In general, these findings highlight the multifactorial nature of yeast-mediated mycotoxin removal and establish P. fermentans KCB21_L2 as a promising candidate for safe biological decontamination in food systems. Full article

(This article belongs to the Special Issue Microbial Detoxification of Mycotoxins in Food)

► Show Figures

Figure 1

15 pages, 1495 KB

Open AccessArticle

Bioactive Profiling and Anti-Hyperglycemic Potential of Berberis nummularia Bunge: Role of Polyphenols and α-Amylase Inhibition

by Buhailiqiemu Abudureheman, Lin Chen, Jianlin Zhang, Shuai Zhu, Jinjuan Wang, Junli Huang, Chaoying Xie, Haibo Pan and Xingqian Ye

Foods 2025, 14(24), 4180; https://doi.org/10.3390/foods14244180 - 5 Dec 2025

Abstract

The Berberis nummularia fruit is rich in polyphenols and which are associated with the inhibition of carbohydrate-digesting enzymes. However, the phytochemical compositions, antioxidant strength, and the ability of the fruits on the inhibition of α-amylase to control postprandial blood glucose remained elusive. In [...] Read more.

The Berberis nummularia fruit is rich in polyphenols and which are associated with the inhibition of carbohydrate-digesting enzymes. However, the phytochemical compositions, antioxidant strength, and the ability of the fruits on the inhibition of α-amylase to control postprandial blood glucose remained elusive. In this study, therefore, different concentrations of ethanol were used in ultrasound processing at 70 °C for 1 h to obtain the crude polyphenol of B. nummularia fruit (CPB) and obtain the purified polyphenol (PPB) using AB-8 macroporous resin. After this, the polyphenolic constituents within PPB were identified using LC-MS/QTOF and investigated for anti-hyperglycemic properties by sucrose loading test. The results showed that the optimal extraction yield (44.32 ± 2.08%) of CPB was achieved with 30% ethanol and the PPB from CPB was reached at 71.88 ± 2.74%. A total of 30 polyphenols including 13 phenolic acids, 13 flavonoids, 3 benzaldehyde derivatives, and 1 aromatic acid were identified, in which the caffeic acid had the highest content (426.20 ± 0.18 ng/mg). The PPB displayed potent α-amylase inhibitory activity with an IC₅₀ value of 69.91 μg/mL and kinetic analysis via Lineweaver–Burk double reciprocal plots confirmed a non-competitive inhibition mechanism. Moreover, at an administration dose of 100 mg/kg body weight (BW), PPB significantly reduced blood glucose levels by 13.75 ± 0.87% and exerted a marked ameliorative effect on postprandial hyperglycemia in vivo. Therefore, these findings provide a foundation for considering PPB as a beneficial functional food ingredient and a potential dietary supplement for the management of postprandial hyperglycemia. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Graphical abstract

22 pages, 1067 KB

Open AccessArticle

Incorporation of Cactus Berry (Myrtillocactus geometrizans) and Red Prickly Pear (Opuntia ficus-indica L. Mill) Mixtures on Sausages Elaborated from White-Striped Broiler Breast as Possible Natural Antioxidants

by Luis Humberto López-Hernández, Ariadna Abigail Navarro-Olivera, Mariel Calderón-Oliver and Luz Hermila Villalobos-Delgado

Foods 2025, 14(24), 4179; https://doi.org/10.3390/foods14244179 - 5 Dec 2025

Abstract

This study evaluated the potential of cactus berry (C) (Myrtillocactus geometrizans) and red prickly pear (P) (Opuntia ficus-indica L. Mill.) powder mixtures as natural colourants and antioxidants in chicken batters and sausages made with White Striping (WS) breast meat. The [...] Read more.

This study evaluated the potential of cactus berry (C) (Myrtillocactus geometrizans) and red prickly pear (P) (Opuntia ficus-indica L. Mill.) powder mixtures as natural colourants and antioxidants in chicken batters and sausages made with White Striping (WS) breast meat. The colour and antioxidant activity (AA) of the individual powders and their mixtures–CP (75%C + 25%P), PC (75%P + 25%C), and MCP (50%C + 50%P) were characterised. The mixtures were then incorporated into batters and sausages and compared with controls with and without nitrites. Aqueous extracts of C and P showed the highest total polyphenol and flavonoid contents, showing 7- to 8.5-fold increases over ethanolic extracts. Among the mixtures, PC exhibited the greatest AA, approximately twice that of the others in DPPH^•, ABTS^•+, and FRAP assays. In raw batters and cooked sausages, the mixtures enhanced AA and redness, with PC showing the strongest effects. Additionally, MCP maintained the most stable AA and colour for 28 days (1.5 °C). All mixtures also reduced lipid oxidation (TBARS < 1.75 mg MDA/kg) and prevented colour deterioration, achieving performance comparable to nitrites. Overall, C and P mixtures act as effective natural antioxidants and colour enhancers, offering an alternative to synthetic additives for improving the oxidative stability of WS-affected poultry sausages. Full article

(This article belongs to the Special Issue Meat and Meat Products: Quality, Safety, and Consumer Perception)

► Show Figures

Graphical abstract

27 pages, 9435 KB

Open AccessArticle

Research on an Intelligent Grading Method for Beef Freshness in Complex Backgrounds Based on the DEVA-ConvNeXt Model

by Xiuling Yu, Yifu Xu, Chenxiao Qu, Senyue Guo, Shuo Jiang, Linqiang Chen and Yang Zhou

Foods 2025, 14(24), 4178; https://doi.org/10.3390/foods14244178 - 5 Dec 2025

Abstract

This paper presents a novel DEVA-ConvNeXt model to address challenges in beef freshness grading, including data collection difficulties, complex backgrounds, and model accuracy issues. The Alpha-Background Generation Shift (ABG-Shift) technology enables rapid generation of beef image datasets with complex backgrounds. By incorporating the [...] Read more.

This paper presents a novel DEVA-ConvNeXt model to address challenges in beef freshness grading, including data collection difficulties, complex backgrounds, and model accuracy issues. The Alpha-Background Generation Shift (ABG-Shift) technology enables rapid generation of beef image datasets with complex backgrounds. By incorporating the Dynamic Non-Local Coordinate Attention (DNLC) and Enhanced Depthwise Convolution (EDW) modules, the model enhances feature extraction in complex environments. Additionally, Varifocal Loss (VFL) accelerates key feature learning, reducing training time and improving convergence speed. Experimental results show that DEVA-ConvNeXt outperforms models like ResNet101 and ShuffleNet V2 in terms of overall performance. Compared to the baseline model ConvNeXt, it achieves significant improvements in recognition Accuracy (94.8%, a 6.2% increase), Precision (94.8%, a 5.4% increase), Recall (94.6%, a 5.9% increase), and F1 score (94.7%, a 6.0% increase). Furthermore, real-world deployment and testing on embedded devices confirm the feasibility of this method in terms of accuracy and speed, providing valuable technical support for beef freshness grading and equipment design. Full article

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

► Show Figures

Figure 1

14 pages, 1033 KB

Open AccessArticle

Characterization of Plant-Based Nutritional Bar Formulated with Chickpea and Justicia spicigera Powder

by Minerva Bautista Villarreal, Juan G. Báez-González, Judíth Miguel Cerezo, Sergio A. Galindo-Rodríguez and Andrés M. Piña-Barrera

Foods 2025, 14(24), 4177; https://doi.org/10.3390/foods14244177 - 5 Dec 2025

Abstract

The growing interest in functional foods has led to the development of plant-based products aimed at improving nutritional status and helping to prevent chronic diseases. This study aimed to develop a vegan nutritional bar (VNB) formulated with chickpea (Cicer arietinum) and [...] Read more.

The growing interest in functional foods has led to the development of plant-based products aimed at improving nutritional status and helping to prevent chronic diseases. This study aimed to develop a vegan nutritional bar (VNB) formulated with chickpea (Cicer arietinum) and Justicia spicigera powder (JP) (VNB_3.2) and evaluate its proximate composition (AOAC methods), water activity, texture profile, color, and percentage of radical scavenging activity as antioxidant capacity (DPPH and ABTS methods). The formulation was designed to enhance the nutritional and functional properties of the bar by incorporating legume-based protein and natural antioxidants. The VNB_3.2 formulation (with 3.2% w/w JP) demonstrated a significant increase in antioxidant capacity (77.48 ± 6.86% inhibition) compared to the control (47.61 ± 1.13%). Proximate analysis showed higher protein content (14.31 ± 0.01%) and fat (26.39 ± 0.33%) in VNB_3.2, with a slightly lower carbohydrate (41.13 ± 0.35%) content and crude fiber (3.51 ± 0.121%). Water activity remained below the microbial safety threshold in both samples (a_w < 0.76), with VNB_3.2 exhibiting better stability. Color parameters were markedly modified by Justicia spicigera, resulting in a darker appearance and lower a* and b* values. Texture analysis showed acceptable hardness and deformation, supporting the physical stability of the product. The results demonstrated that the inclusion of Justicia spicigera contributed significantly to antioxidant activity without compromising textural or physicochemical properties. This study supports the development of plant-based functional foods with improved health-promoting properties. Full article

(This article belongs to the Special Issue Research Trends in Plant-Based Foods)

► Show Figures

Figure 1

23 pages, 5799 KB

Open AccessArticle

Effects of Spartina alterniflora Extract on Growth Performance and Flavor Quality in Mud Crab (Scylla paramamosain)

by Yuanyuan Fu, Ao Li, Peng Gao, Yanrong Li, Lei Liu, Xuedi Du, Xiaojing Dong and Congying He

Foods 2025, 14(24), 4176; https://doi.org/10.3390/foods14244176 - 5 Dec 2025

Abstract

The steady rise in living standards has created a growing market demand for aquatic products with superior flavor profiles and enhanced nutritional value. To address this need, the present study investigates the effects of dietary supplementation with Spartina alterniflora (SA) extract on growth [...] Read more.

The steady rise in living standards has created a growing market demand for aquatic products with superior flavor profiles and enhanced nutritional value. To address this need, the present study investigates the effects of dietary supplementation with Spartina alterniflora (SA) extract on growth performance and muscle quality parameters in mud crabs (Scylla paramamosain). In a 63-day feeding trial, 150 juvenile crabs received experimental diets containing 0% (control), 0.05%, 0.1%, 0.15%, or 0.2% SA extract. The results showed that optimal growth enhancement was achieved with 0.15% supplementation. Flavor analysis revealed dose-dependent improvements in umami characteristics. Supplementation at ≥0.1% significantly increased the concentrations of key umami compounds; their taste activity values; and equivalent umami concentrations. Fatty acid analysis showed that extract supplementation modulated lipid composition, increasing eicosapentaenoic acid while decreasing docosahexaenoic acid content, with the n-3/n-6 ratio remaining stable across all treatments, except in the 0.2% group. Volatile compound analysis demonstrated that ≥0.1% supplementation enhanced aldehyde production, improving flavor profiles. Interestingly, while 0.1–0.15% supplementation produced predictable flavor modifications, the 0.2% group showed atypical responses in flavor profiles. Supplementation with 0.15% SA extract optimally enhanced both growth performance and muscle quality while maintaining nutritional value, supporting the potential utility of this invasive species as a sustainable aquafeed additive. This study provides novel foundations for the regulation of flavor quality in aquatic food animals. Full article

(This article belongs to the Special Issue Food Safety and Quality in Aquaculture and Fisheries Products)

► Show Figures

Figure 1

16 pages, 728 KB

Open AccessArticle

Comparative Evaluation of the Volatile Profile of the Essential Oil, the Hydrolate and the Plant Material from Origanum vulgare subsp. virens Grown in Portugal

by Carolina Salles Freire, Maria das Graças Cardoso, Orlanda Póvoa, Noémia Farinha, David Lee Nelson, Alexandra M. Machado and Ana Cristina Figueiredo

Foods 2025, 14(24), 4175; https://doi.org/10.3390/foods14244175 - 5 Dec 2025

Abstract

Oregano (Origanum vulgare L.) is one of the most important aromatic plants in the world, recognized for its applications in food and traditional medicine, as well as for its biological potential and chemical diversity. This study investigated the chemical diversity of 12 [...] Read more.

Oregano (Origanum vulgare L.) is one of the most important aromatic plants in the world, recognized for its applications in food and traditional medicine, as well as for its biological potential and chemical diversity. This study investigated the chemical diversity of 12 accessions of Origanum vulgare subsp. virens from Portugal, grown in the wild and on an experimental field (EF), through a comparative analysis of their essential oils, hydrolate volatiles, and the volatiles obtained by headspace solid-phase microextraction (HS-SPME). The compounds were identified by gas chromatography coupled with mass spectrometry and quantified by gas chromatography with a flame ionization detector. The yields of the essential oil ranged from 1.5 to 3.3% (v/w). A total of 70 compounds were identified in the essential oil, 74 compounds in the hydrolate volatiles, and 48 compounds by HS-SPME. Cluster analysis separated the 36 samples into two main groups, corresponding to the linalool (35–77%) and the terpene-phenolic chemotypes [thymol (24–82%) and carvacrol (18–93%)]. PCA clearly separated the three methodologies of volatiles extraction while keeping similar chemotypes. With few exceptions, the wild and the corresponding EF-grown plants provided comparable volatile profiles. The choice of analytical method can influence the chemical profile, which demonstrates the need for a more comprehensive approach to understanding the chemical descriptors from Portuguese oregano. Full article

(This article belongs to the Special Issue Edible Plant-Based Bioactives: Extraction Methodologies and Characterization Techniques)

► Show Figures

Figure 1

15 pages, 1130 KB

Open AccessArticle

Exploring the Drivers of Food Waste Across EU Member States: A Socio-Economic and Environmental Perspective

by Vardan Aleksanyan, Felix H. Arion, Sargis Gevorgyan, Davit Markosyan, Suren H. Parsyan, Karine Mnacakanyan, Firuta Camelia Oroian, Iulia Cristina Mureșan, Iulia Diana Arion and Sabin Chis

Foods 2025, 14(24), 4174; https://doi.org/10.3390/foods14244174 - 5 Dec 2025

Abstract

This study addresses the critical issue of Food Waste (FW) across the 27 European Union (EU) member states by investigating its correlation with key socio-economic and environmental factors. Utilizing panel data regression with a fixed-effects model, this research controls for inherent country-specific characteristics [...] Read more.

This study addresses the critical issue of Food Waste (FW) across the 27 European Union (EU) member states by investigating its correlation with key socio-economic and environmental factors. Utilizing panel data regression with a fixed-effects model, this research controls for inherent country-specific characteristics to isolate the influence of variables, such as GDP per capita, educational attainment, environmental taxes, and economic burden on FW levels. The analysis reveals that FW is shaped by a complex interplay of factors, where economic affluence (GDP per capita) and financial stress (housing cost overburden) both exhibit a positive and statistically significant relationship with increased FW. Conversely, higher educational attainment, particularly at the bachelor’s and master’s degree levels, is strongly associated with reduced FW, emphasizing education’s role in promoting sustainable behavior. Environmental policy variables, including environmental taxes and circular material use, are negatively correlated with waste, suggesting effective indirect reduction. Notably, government support for agriculture demonstrates a positive association with FW, potentially indicating incentives for overproduction. These findings highlight the multidimensional nature of FW in the EU, necessitating comprehensive policy responses that integrate educational initiatives, economic levers, and sustainability-oriented reforms to promote resource-efficient consumption across the continent. By clarifying these relationships, this study contributes to the literature by providing one of the few examples of cross-country, EU-wide panel analyses that jointly consider economic, educational, and policy dimensions of FW. The findings offer practical implications for policymakers, emphasizing that FW reduction requires integrated strategies: strengthening environmental taxation and circularity initiatives, aligning agricultural subsidies with sustainability goals, and expanding educational programs that cultivate food-responsible behavior. Together, these insights support the design of more targeted and evidence-based interventions to reduce FW and promote resource-efficient consumption across the EU. Full article

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

► Show Figures

Figure 1

23 pages, 9205 KB

Open AccessArticle

Melatonin Supplementation Relieves Fluoride-Induced Bone Injury via Ion Homeostasis Disorder and PINK1/Parkin-Mediated Mitophagy

by Cuicui Zhuang, Jinhui Zhao, Xinying Zhang, Mingyue Guo, Yiguang Lu, Ting Pei, Yangfei Zhao, Chen Liang and Jianhai Zhang

Foods 2025, 14(24), 4173; https://doi.org/10.3390/foods14244173 - 5 Dec 2025

Abstract

Long-term excessive fluoride intake from food causes skeletal fluorosis, which manifests as bone sclerosis, deformation, joint dysfunction, and even disability. Mitophagy and ion homeostasis regulate bone function. This study investigated the role of melatonin (MLT) in mitigating this condition, given its known involvement [...] Read more.

Long-term excessive fluoride intake from food causes skeletal fluorosis, which manifests as bone sclerosis, deformation, joint dysfunction, and even disability. Mitophagy and ion homeostasis regulate bone function. This study investigated the role of melatonin (MLT) in mitigating this condition, given its known involvement in bone remodeling and the fact that fluoride impairs its synthesis in the pineal gland. Firstly, network pharmacology and molecular docking identified mitophagy as MLT’s key pathway against sodium fluoride (NaF)-induced osteosclerosis. Subsequently, a 400 mg/kg/day body weight NaF exposure model in chicken model with 25 mg/kg/day body weight MLT intervention were established in the current study. Fluoride exposure caused the disturbance of ion homeostasis, and the impairment of mitochondria and activation of PTEN-induced putative kinase1 (PINK1)/E3 ubiquitin ligase Park2 (Parkin)-mediated mitophagy in the bone. Importantly, these deleterious effects were significantly restored by MLT supplementation. In conclusion, NaF causes bone injury via ion homeostasis disruption, osteoblast mitochondrial damage, leading to excessive mitophagy. MLT inhibits fluoride-induced mitophagy through the calcium ion flow-mediated PINK1/Parkin pathway, mitigating bone damage. This study can not only ensure the safety of animal-derived food but also provide a theoretical basis for the prevention and treatment of fluorosis in humans and animals. Full article

(This article belongs to the Special Issue Exploring Compounds with Preventive Properties Against Contaminants in Food)

► Show Figures

Graphical abstract

17 pages, 3015 KB

Open AccessArticle

Lentinula edodes Stalk Polysaccharide Coating Extends the Shelf-Life of Agaricus bisporus by Modulating Respiration and Energy Metabolism

by Wenjuan Yang, Tingting Xia, Ruifeng Miao, Hui Long, Jing Wang, Nan Li, Yanni Zhao, Fuxin Chen, Yuxi Guo and Pin Gong

Foods 2025, 14(24), 4172; https://doi.org/10.3390/foods14244172 - 5 Dec 2025

Abstract

This study comprehensively evaluated the effect of a Shiitake Stalk Isolated Polysaccharide (LEP) coating on Agaricus bisporus. The study findings revealed that the application of 1.5% LEP reduced weight loss, maintained firmness and chewiness, as well as the nutritional indices of mushrooms, [...] Read more.

This study comprehensively evaluated the effect of a Shiitake Stalk Isolated Polysaccharide (LEP) coating on Agaricus bisporus. The study findings revealed that the application of 1.5% LEP reduced weight loss, maintained firmness and chewiness, as well as the nutritional indices of mushrooms, extended the shelf life by 9 days, and maintained freshness for up to 15 days compared to the control. In addition, LEP enhanced the activities of various ROS metabolism-related enzymes such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) and significantly reduced the accumulation of hydroxides. LEP treatment during storage maintained high antioxidant activity. Additionally, LEP treatment is associated with increased activity of CCO, SDH, H⁺-ATPase, and Ca²⁺/ATPase. LEP also preserved mitochondrial membrane structural integrity, which helps to prolong shelf life. The results suggest that the LEP’s polysaccharide component may serve as a beneficial additive to prevent the deterioration of mushrooms during preservation and provide an opportunity to expand the use of LEP in edible mushroom preservation. Full article

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

► Show Figures

Figure 1

13 pages, 3912 KB

Open AccessArticle

Enhanced Rehydration of Micellar Casein Powder: Effects of Electrodialysis Treatment

by Kerong Wang, Yun Chen, Xuhui Fan, Shengbo Yu, Yang Song, Shuang Wang, Weibo Zhang, Pengjie Wang, Shumin Wang, Yanli Zhu, Chong Chen and Zhishen Mu

Foods 2025, 14(24), 4171; https://doi.org/10.3390/foods14244171 - 5 Dec 2025

Abstract

The poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications. This study aimed to improve the rehydration properties of MC powder by electrodialysis (ED) treatment. After being treated [...] Read more.

The poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications. This study aimed to improve the rehydration properties of MC powder by electrodialysis (ED) treatment. After being treated by ED for 0, 10, 30, 60, and 90 min, the casein micelle powder exhibited a reduction in calcium content (25.55 ± 0.08 g/kg to 17.47 ± 0.05 g/kg) with prolonged treatment, corresponding to the progressive dissociation of CCP bridges. Furthermore, the ED treatment significantly increased the solubility of casein micelle powder. Interestingly, after 60 min, the solubility of ED-treated micellar casein plateaued at approximately 80% within 30 min, likely due to modification on protein structure. Therefore, these results indicate that the structure of micellar casein can be modified through ED treatment, leading to improved rehydration properties. Full article

(This article belongs to the Special Issue Application of Drying Technologies for Improving Food Quality and Safety)

► Show Figures

Figure 1

15 pages, 3205 KB

Open AccessArticle

Thermal, Rheological, and Surface Properties of Brewer’s Spent Grain and Its Oligo and Polysaccharides Fractions

by Kalidas Mainali, Majher I. Sarker, Brajendra K. Sharma, Candice Ellison, Helen Ngo, Stefanie Simon and Madhav P. Yadav

Foods 2025, 14(24), 4170; https://doi.org/10.3390/foods14244170 - 5 Dec 2025

Abstract

The brewing industry produces a large amount of byproducts, primarily brewery spent grain (BSG), which mainly consists of carbohydrates, proteins, and lipids. The different fractions isolated and extracted from BSG have significant potential for waste valorization and could be used as functional products [...] Read more.

The brewing industry produces a large amount of byproducts, primarily brewery spent grain (BSG), which mainly consists of carbohydrates, proteins, and lipids. The different fractions isolated and extracted from BSG have significant potential for waste valorization and could be used as functional products or food ingredients. In this study, specific BSG-derived fractions (Hemicellulose A, Hemicellulose B, and oligosaccharides) were isolated and characterized to evaluate their potential applications. Thermogravimetric analysis data showed that the residue at 600 °C for various fractions is approximately 20% under N₂, compared to 10% in air for BSG fractions. The rheological properties of Hemicellulose A and Hemicellulose B fractions from brewers’ spent grain (BSG) exhibit high viscosity, suggesting a strong dependence on molecular weight. This characteristic implies that their elevated molecular size may play a key role in their capacity to form gels, potentially enhancing their functionality in applications requiring thickening or structural integrity. Among the BSG fractions, Hemi. It had a viscosity of >102 mPa s⁻¹ at a 3% (w/v) concentration, which was higher than Hemi B and oligosaccharides at the same concentration. The zeta potential of BSG fractions at various pH and concentrations was measured to assess the effects of pH and concentration. Additionally, scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDX) revealed the surface morphology and composition of each fraction. The highest Phosphorus (P) (%) was found on the surfaces of both Hemi B and the hexane-extracted BSG. The surface elements of each fraction primarily included C, O, N, P, Ca, and Mg. Full article

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

► Show Figures

Figure 1

45 pages, 1164 KB

Open AccessReview

Integrating Cutting-Edge Technologies in Food Sensory and Consumer Science: Applications and Future Directions

by Dongju Lee, Hyemin Jeon, Yoonseo Kim and Youngseung Lee

Foods 2025, 14(24), 4169; https://doi.org/10.3390/foods14244169 - 5 Dec 2025

Abstract

With the introduction of emerging digital technologies, sensory and consumer science has evolved beyond traditional laboratory-based and self-response-centered sensory evaluations toward more objective assessments that reflect real-world consumption contexts. This review examines recent trends and potential applications in sensory evaluation research focusing on [...] Read more.

With the introduction of emerging digital technologies, sensory and consumer science has evolved beyond traditional laboratory-based and self-response-centered sensory evaluations toward more objective assessments that reflect real-world consumption contexts. This review examines recent trends and potential applications in sensory evaluation research focusing on key enabling technologies—artificial intelligence (AI) and machine learning (ML), extended reality (XR), biometrics, and digital sensors. Furthermore, it explores strategies for establishing personalized, multimodal, and intelligent–adaptive sensory evaluation systems through the integration of these technologies, as well as the applicability of sensory evaluation software. Recent studies report that AI/ML models used for sensory or preference prediction commonly achieve RMSE values of approximately 0.04–24.698, with prediction accuracy ranging from 79 to 100% (R² = 0.643–0.999). In XR environment, presence measured by the IPQ (7-point scale) is generally considered adequate when scores exceed 3. Finally, the review discusses ethical considerations arising throughout data collection, interpretation, and utilization processes and proposes future directions for the advancement of sensory and consumer science research. This systematic literature review aims to identify emerging technologies rather than provide a quantitative meta-analysis and therefore does not cover domain-specific analytical areas such as chemometrics beyond ML approaches or detailed flavor and aroma chemistry. Full article

(This article belongs to the Special Issue Advances in Sensory Science: Integrating Cutting-Edge Technologies to Decode Sensory and Consumer Perceptions)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Foods, Volume 14, Issue 24 (December-2 2025) – 22 articles

Further Information

Guidelines

MDPI Initiatives

Follow MDPI