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Volume 14
Issue 24
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Foods, Volume 14, Issue 24 (December-2 2025) – 191 articles

Cover Story (view full-size image): Most polymeric food packaging materials in use are derived from fossil sources. However, recent studies have focused on creating alternative waste-based biodegradable biopolymers. Starch, cellulose and galactomannan are among the most common polysaccharides present in food and agricultural wastes and can be used in the development of biodegradable films, either individually or conjugated with each other to improve film properties. In this paper, starch and galactomannan, extracted from by-products of cassava and locust beans processing, respectively, were used both individually and conjugated to prepare films for potential use as food packaging. In addition, buriti (Mauritia flexuosa L.) oil, extracted from buriti fruit pomace, was used as an additive to improve film properties and evaluated as a potential replacement for glycerol as a plasticizer. View this paper
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17 pages, 4460 KB  
Article
Arginine Delays Postharvest Softening of Button Mushroom (Agaricus bisporus) via Lipid Metabolism Regulation
by Dandan Xu, Lu Gao, Xiaoyan Mu, Tan Wang, Junsong Liang, Qi Wang and Qiuhong Niu
Foods 2025, 14(24), 4359; https://doi.org/10.3390/foods14244359 - 18 Dec 2025
Viewed by 319
Abstract
Postharvest storage and quality maintenance represent significant constrains for the marketability and long-distance exportation of button mushroom (Agaricus bisporus). Protective techniques such as arginine application has been demonstrated to extend the shelf life of button mushroom. However, the underlying mechanism by [...] Read more.
Postharvest storage and quality maintenance represent significant constrains for the marketability and long-distance exportation of button mushroom (Agaricus bisporus). Protective techniques such as arginine application has been demonstrated to extend the shelf life of button mushroom. However, the underlying mechanism by which arginine mitigates postharvest softening in button mushroom require further elucidation. In this study, comprehensive physiology, metabolomics and transcriptomics analyses of button mushroom following arginine treatment were conducted to investigate its potential mechanisms of action. Physiological analysis showed that arginine treatment (1.5 g L−1) markedly alleviated the postharvest softening of button mushroom, resulting in a 23.8% increase in firmness, reduced malondialdehyde (MDA) content, suppressed activities of phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO), and maintained elevated superoxide dismutase (SOD) activity. Integrated transcriptomic and metabolomic analyses demonstrated that arginine application significantly altered lipid-related metabolites, including free fatty acids, lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE) and phosphatidylcholine (PC). Notably, arginine treatment increased the levels of unsaturated fatty acids (UFAs). Transcriptomic analysis further revealed that differentially expressed genes (DEGs) were predominantly enriched in lipid metabolism pathways following arginine treatment. Specifically, arginine application stimulated the lipid metabolism by upregulating genes associated with fatty acid desaturation (FAD), while downregulating genes related to phospholipases A2 (PLA2). These findings collectively demonstrate that arginine effectively mitigates postharvest softening of button mushroom by modulating lipid metabolism. Full article
(This article belongs to the Special Issue Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable: Third Edition)
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15 pages, 3654 KB  
Article
SpyTagged Mimotope Peptide Mediated Competitive Antigen-Based Rapid Quantitative Immunoassays for Uniconazole Residue
by Tailong Wei, Xiao Chen, Chong Cai, Yuanzhen Guo, Mengjun Zhou, Qiannan Gao and Qinghua He
Foods 2025, 14(24), 4358; https://doi.org/10.3390/foods14244358 - 18 Dec 2025
Viewed by 414
Abstract
Mimotope-based immunoassays offer an eco-friendly alternative to chemically synthesized antigens for the quantitative analysis of small molecules, but their use for practical on-site and high-throughput residue monitoring remains limited. Herein, we report the selection, production, and application of a phage display–derived mimotope targeting [...] Read more.
Mimotope-based immunoassays offer an eco-friendly alternative to chemically synthesized antigens for the quantitative analysis of small molecules, but their use for practical on-site and high-throughput residue monitoring remains limited. Herein, we report the selection, production, and application of a phage display–derived mimotope targeting an anti-uniconazole monoclonal antibody (UCZ-mAb), with the aim of developing two complementary immunoassays that enable sensitive, eco-friendly detection of UCZ residues in agricultural samples. A 12-mer phage-displayed peptide library was screened to identify UCZ-specific mimotopes, and a selected sequence was genetically fused to SpyTag and expressed in Escherichia coli to generate a SpyTagged mimotope. Leveraging the SpyCatcher/SpyTag self-assembly system, the SpyTagged mimotope was directionally conjugated onto SpyCatcher-functionalized time-resolved fluorescence beads (TRFBs) and subsequently used as a signal-labeled competitive antigen in a lateral flow immunoassay (LFIA) designed for rapid on-site screening. In parallel, a wash-free magnetic separation immunoassay (MSIA) suitable for green, high-throughput screening in routine laboratories was established using self-assembled mimotope-TRFB probes. The LFIA and MSIA exhibited half-maximal inhibitory concentrations (IC50) of 3.70–6.72 μg/kg and 16.4–18.3 μg/kg, respectively, in real samples. Spiked-sample recoveries ranged from 91.1 to 107.8% for LFIA and 92.6–115.7% for MSIA, demonstrating acceptable accuracy and precision. These results indicate that the SpyTagged mimotope–based LFIA and MSIA provide complementary, reliable, and sensitive platforms for on-site screening and high-throughput monitoring of UCZ residues in agricultural samples, while avoiding the drawbacks associated with traditional chemical antigen synthesis. Full article
(This article belongs to the Section Food Analytical Methods)
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18 pages, 1831 KB  
Article
Comparative Analysis of Dried Water Bamboo Shoots Using Different Drying Methods: Physicochemical Properties and Flavor
by Xiaoyang Tong, Kai Zhu, Songheng Wu, Xiaomei Liu, Chenxia Liu, Jun Wang, Hongru Liu, Bingjie Chen, Xiao Wang, Yingdong Jiang, Yongjin Qiao and Yi Zhang
Foods 2025, 14(24), 4357; https://doi.org/10.3390/foods14244357 - 18 Dec 2025
Viewed by 426
Abstract
Drying is a widely utilized method for extending the shelf life of food products. This study applied four drying techniques—natural air drying (NAD), hot air drying (HAD), microwave drying (MD), and vacuum freeze drying (VFD)—to dehydrate water bamboo shoots (WBS), and investigated their [...] Read more.
Drying is a widely utilized method for extending the shelf life of food products. This study applied four drying techniques—natural air drying (NAD), hot air drying (HAD), microwave drying (MD), and vacuum freeze drying (VFD)—to dehydrate water bamboo shoots (WBS), and investigated their effects on the quality and volatile organic compound (VOC) profiles of the dried WBS. The results showed that MD achieved the fastest drying rate, whereas NAD exhibited the slowest. Both MD and VFD samples possessed porous structures. However, the VFD-treated samples retained the highest levels of Vitamin C (VC) and total phenols, and showed the least color deviation compared to the fresh samples, which was closely associated with its low-temperature and vacuum processing conditions. A total of 52 VOCs were identified in this study. Among them, 3-methyl-butanal and 5-methyl-2-furfural were the most abundant VOCs in the treated samples. 3-methybutanal, pentanal, butanal, and 5-methyl-2-furfural were identified as the characteristic VOC markers for the HAD, NAD, VFD, and MD groups, respectively. In conclusion, this study determined that VFD effectively maintained the drying quality of WBS, with butanal identified as its characteristic VOC organic compound. These findings provide valuable insights for the practical production of high-quality dried WBS. Full article
(This article belongs to the Section Food Engineering and Technology)
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23 pages, 2688 KB  
Article
RGSGAN–MACRNet: A More Accurate Recognition Method for Imperfect Corn Kernels Under Sample-Size-Limited Conditions
by Chenxia Wan, Wenzheng Li, Qinghui Zhang, Le Xiao, Pengtao Lv, Huiyi Zhao and Shihua Jing
Foods 2025, 14(24), 4356; https://doi.org/10.3390/foods14244356 - 18 Dec 2025
Viewed by 450
Abstract
Under sample-size-limited conditions, the recognition accuracy of imperfect corn kernels is severely degraded. To address this issue, a recognition framework that integrates a Residual Generative Spatial–Channel Synergistic Attention Generative Adversarial Network (RGSGAN) with a Multi-Scale Asymmetric Convolutional Residual Network (MACRNet) was proposed. First, [...] Read more.
Under sample-size-limited conditions, the recognition accuracy of imperfect corn kernels is severely degraded. To address this issue, a recognition framework that integrates a Residual Generative Spatial–Channel Synergistic Attention Generative Adversarial Network (RGSGAN) with a Multi-Scale Asymmetric Convolutional Residual Network (MACRNet) was proposed. First, residual structures and a spatial–channel synergistic attention mechanism are incorporated into the RGSGAN generator, and the Wasserstein distance with gradient penalty is integrated to produce high-quality samples and expand the dataset. On this basis, the MACRNet employs a multi-branch asymmetric convolutional residual module to perform multi-scale feature fusion, thereby substantially enhancing its ability to capture subtle textural and local structural variations in imperfect corn kernels. The experimental results demonstrated that the proposed method attains a classification accuracy of 98.813%, surpassing ResNet18, EfficientNet-v2, ConvNeXt-T, and ConvNeXt-v2 by 8.3%, 6.16%, 3.01%, and 4.09%, respectively, and outperforms the model trained on the original dataset by 5.29%. These results confirm the superior performance of the proposed approach under sample-size-limited conditions, effectively alleviating the adverse impact of data scarcity on the recognition accuracy of imperfect corn kernels. Full article
(This article belongs to the Section Food Analytical Methods)
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15 pages, 5643 KB  
Article
Construction and Textural Properties of Plant-Based Fat Analogues Based on a Soy Protein Isolate/Sodium Alginate Complex Coacervation System
by Yilin Tu, Guijiang Liang, Zhaojun Wang, Maomao Zeng, Zhiyong He, Qiuming Chen and Jie Chen
Foods 2025, 14(24), 4355; https://doi.org/10.3390/foods14244355 - 18 Dec 2025
Viewed by 436
Abstract
This study focused on the preparation of microcapsules that simulate adipose tissue cells via complex coacervation, followed by the formation of block-like fat analogue products through gelation. The results indicated that microcapsules obtained by encapsulating coconut oil with soy protein isolate (SPI) and [...] Read more.
This study focused on the preparation of microcapsules that simulate adipose tissue cells via complex coacervation, followed by the formation of block-like fat analogue products through gelation. The results indicated that microcapsules obtained by encapsulating coconut oil with soy protein isolate (SPI) and sodium alginate (SA) through a complex coacervation process could serve as effective fat substitutes in meat products. When the mass ratio of SPI to SA was 3:1, the core-to-wall mass ratio was 1:1, and the total wall material concentration was 3% (w/v), the oil loading rate of the microcapsules reached 39.17%. The particle size of the oil-loaded microcapsules was mainly distributed between 40–180 μm, which was comparable to the size of fat cells in animal adipose tissue. Microcapsules (50%, w/w) were mixed with a 5% (w/v) curdlan dispersion and heated at 95 °C for 60 min to form fat analogues. The fat analogues demonstrated significantly reduced cooking loss, enhanced textural rigidity, and superior chew resistance, achieving performance metrics comparable to those of natural adipose tissue. This dual-phase strategy—combining interfacial engineering of lipid microcapsules with polysaccharide-mediated gelation—provides a promising approach for developing sustainable, plant-based fat alternatives in meat product reformulation. The methodology not only addresses texture and flavour challenges in fat replacement but also enables precise control over lipid content, supporting applications in healthier food systems. Full article
(This article belongs to the Section Plant Foods)
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12 pages, 1530 KB  
Brief Report
Occurrence and Risk Assessment of Aflatoxin M1 in Fermented Dairy Products from the Croatian Market
by Marija Kovač Tomas, Tomislav Rot, Lara Arnautović, Mirjana Lenardić Bedenik and Iva Jurčević Šangut
Foods 2025, 14(24), 4354; https://doi.org/10.3390/foods14244354 - 18 Dec 2025
Viewed by 349
Abstract
Aflatoxin M1 (AFM1), a hydroxylated metabolite of aflatoxin B1, is a persistent food safety hazard in the dairy production chain. This study investigated AFM1 occurrence in fermented dairy products collected from the Croatian market in spring 2025 and assessed associated dietary exposure risks. [...] Read more.
Aflatoxin M1 (AFM1), a hydroxylated metabolite of aflatoxin B1, is a persistent food safety hazard in the dairy production chain. This study investigated AFM1 occurrence in fermented dairy products collected from the Croatian market in spring 2025 and assessed associated dietary exposure risks. A total of 81 samples were analyzed using ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) following immunoaffinity column clean-up. AFM1 was detected in 48.1% of samples, with a mean concentration of 0.015 µg/kg. Products with thermophilic and probiotic bacterial cultures showed the lowest incidence rates, at 33.3% and 40.0%, respectively. Significantly higher AFM1 occurrence was found in Croatian samples than in imported ones (p < 0.05). Exposure assessment, based on estimated daily intake (EDI), hazard index (HI), and margin of exposure (MOE), identified toddlers and children as the most at-risk groups, with EDI ranging from 0.21 to 0.93 ng/kg bw/day, depending on AFM1 concentration. HI exceeded 1 even at mean AFM1 levels, while MOE fell below the safety threshold of 10,000 in worst-case scenarios, indicating potential health concerns. These findings underscore the need for continuous monitoring and targeted risk mitigation strategies for vulnerable populations, and support expanding regulatory limits to include processed dairy products. Full article
(This article belongs to the Section Food Quality and Safety)
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14 pages, 4172 KB  
Article
Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice
by Yizhang Feng, Yandong Huang, Zhongquan Cai, Shuolei Liao, Shahzad Ahmad, Xiaokun Huang, Jiangchuan Li, Xiaochen Qi, Yuning Wu, Zhenzhou Wu, Piqing Liu and Yongfu Qiu
Foods 2025, 14(24), 4353; https://doi.org/10.3390/foods14244353 - 18 Dec 2025
Viewed by 342
Abstract
Protein and starch are the two primary components of rice flour, significantly influencing their gelatinization and gel consistency. However, the role of protein in the gelatinization properties and gel consistency of high-starch starch remains unclear. Our study investigated the influence of protein on [...] Read more.
Protein and starch are the two primary components of rice flour, significantly influencing their gelatinization and gel consistency. However, the role of protein in the gelatinization properties and gel consistency of high-starch starch remains unclear. Our study investigated the influence of protein on the gelatinization and gel consistency of high-amylose rice flour by analyzing six high-amylose rice varieties with differing protein levels. The results demonstrated that elevated protein content was associated with reduced breakdown (BD) and gel consistency. Additionally, a recombinant rice flour (RRF) system was developed by reintroducing extracted proteins into high-amylose rice flour in various ratios. The findings indicated that increasing protein proportions in the RRF system led to a marked decrease in gel consistency, accompanied by reductions in peak viscosity (PV), BD, final viscosity (FV), and setback (SB), while peak time (PeT) and pasting temperature (PaT) exhibited significant increases. Correlation analysis and microstructure observations support the hypothesis that proteins may enhance the stability of the paste by restricting the expansion of starch granules during gelatinization, which is related to the reduction in gel consistency. This study confirmed that protein content plays a significant role in determining the gel consistency of high-amylose rice, guiding the improvement of the quality of use or cultivating high-amylose rice suitable for processing. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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14 pages, 1241 KB  
Article
Rapid Detection of Chicken Residues on Poultry Plant Surfaces Using Color and Fluorescence Spectrometry
by Clark Griscom, Dongyi Wang, Corliss A. O’Bryan, Rimmo Rõõm and Philip G. Crandall
Foods 2025, 14(24), 4352; https://doi.org/10.3390/foods14244352 - 18 Dec 2025
Viewed by 403
Abstract
Color and fluorescence spectrometry were evaluated as rapid, objective tools for verifying the cleanliness of poultry-processing food-contacting surfaces contaminated with a model chicken solution across six common materials. Both techniques detected chicken residues at dilutions several orders of magnitude below human visual and [...] Read more.
Color and fluorescence spectrometry were evaluated as rapid, objective tools for verifying the cleanliness of poultry-processing food-contacting surfaces contaminated with a model chicken solution across six common materials. Both techniques detected chicken residues at dilutions several orders of magnitude below human visual and olfactory thresholds, with stainless steel and blue plastic yielding the largest color differences between clean and contaminated states and fluorescence measurements remaining highly sensitive on all tested surfaces. Representative limits of detection were on the order of 1:50–1:100 dilution of chicken residue for color measurements on most surfaces and approximately 1:50 for fluorescence measurements, compared with human detection thresholds of approximately 1:50. Cleaning chemicals routinely used in poultry plants did not measurably reduce detection performance, and a simple machine learning classifier further improved separation of clean versus contaminated readings. These findings indicate that compact color and fluorescence instruments can provide fast, quantitative pre-sanitation checks that strengthen SSOP verification and reduce reliance on subjective human inspection in poultry processing facilities. Full article
(This article belongs to the Special Issue Meat Processing Technologies: Innovations in Quality, Safety, and Sensory)
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17 pages, 4549 KB  
Article
Simultaneous Determination and Dietary Risk Assessment of 26 Pesticide Residues in Wheat Grain and Bran Using QuEChERS-UHPLC-MS/MS
by Hongwei Zhang, Quan Liu, Xinhui Dong, Xueyang Qiao, Chunyong Li, Junli Cao, Pengcheng Ren, Jindong Li and Shu Qin
Foods 2025, 14(24), 4351; https://doi.org/10.3390/foods14244351 - 17 Dec 2025
Viewed by 564
Abstract
Evaluating the potential chronic health risks posed by pesticides to consumers is essential for ensuring food safety and protecting public health. An ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS) method coupled with modified QuEChERS extraction was developed to simultaneously determine 26 pesticide residues in [...] Read more.
Evaluating the potential chronic health risks posed by pesticides to consumers is essential for ensuring food safety and protecting public health. An ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS) method coupled with modified QuEChERS extraction was developed to simultaneously determine 26 pesticide residues in wheat grain and bran. Samples were extracted with acetonitrile with 2% (v/v) acetic acid and cleaned up using C18 sorbent. Method validation demonstrated excellent linearity, accuracy, and precision. When applied to 48 wheat grain and 24 bran samples collected from major wheat-growing regions in China, 12 and 21 pesticides were detected at concentrations ranging from <0.005 to 1.785 mg kg−1 and <0.01 to 2.188 mg kg−1, respectively. Chronic hazard quotients (HQc) and acute hazard quotients (HQa) for all pesticides for grain and bran were far below the safety threshold of 100%. These results indicate that pesticide residues in wheat grain and bran present negligible chronic dietary risks to consumers across all age groups. Full article
(This article belongs to the Special Issue Next-Generation Chemometric and Spectroscopic Strategies for Food Safety and Authenticity: Toward Faster and More Reliable Detection)
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9 pages, 667 KB  
Communication
Comparative Study of Raw Ham and Other Pork Tissues for the Detection of Toxoplasma gondii
by Daniel Berdejo, Laura Herrero, María Jesús Gracia, Ignacio de Blas, Regina Lázaro and Susana Bayarri
Foods 2025, 14(24), 4350; https://doi.org/10.3390/foods14244350 - 17 Dec 2025
Viewed by 362
Abstract
Toxoplasma gondii has long been a significant food safety concern, as standardized methods for detecting and controlling it are still lacking in the slaughterhouse and the broader meat industry. We evaluated the presence of T. gondii in raw ham and in target tissues [...] Read more.
Toxoplasma gondii has long been a significant food safety concern, as standardized methods for detecting and controlling it are still lacking in the slaughterhouse and the broader meat industry. We evaluated the presence of T. gondii in raw ham and in target tissues (heart and tongue) of seropositive pigs with the aim of selecting a representative risk evaluation tissue to test raw pork destined for the elaboration of cured meat products. To increase the sensitivity of T. gondii detection, we additionally employed bioassay in mice and qPCR analysis. T. gondii was detected in 26 raw hams and in 26 samples of target tissues of the 38 seropositive pigs analyzed (68.4%). Statistical analysis demonstrated a strong agreement between the results obtained from the ham and target tissue samples (κ = 0.790). Moreover, the antibody titers obtained in mice inoculated with target tissue were higher (up to 1:320) compared with those inoculated with raw ham. These findings suggest that tissues such as tongue and heart, which have less commercial value than raw hams, can serve as primary selection tissues for the detection of T. gondii. Consequently, they could serve as a valuable and effective raw material control tool in the dry-cured ham industry. Full article
(This article belongs to the Section Food Quality and Safety)
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14 pages, 379 KB  
Article
Development of an Analytical Procedure for the Quantification of Artemisinin in Encapsulated Formulations
by Ana Šijanec, Matjaž Grčman, Matevž Pompe and Drago Kočar
Foods 2025, 14(24), 4349; https://doi.org/10.3390/foods14244349 - 17 Dec 2025
Viewed by 347
Abstract
Encapsulated formulations have emerged as a promising tool for increasing nutrient absorption in the food supplement and cosmetic industries. Although the theoretical amplification factors for improving the bioavailability of encapsulated formulations are very high for poorly soluble active compounds, it has long been [...] Read more.
Encapsulated formulations have emerged as a promising tool for increasing nutrient absorption in the food supplement and cosmetic industries. Although the theoretical amplification factors for improving the bioavailability of encapsulated formulations are very high for poorly soluble active compounds, it has long been known that encapsulation can also enhance the absorption of water-soluble ingredients. These findings have led to the development of new technologies for encapsulating nutrients for use in the food industry. However, accurate quantification of nutrients in encapsulated formulations in the food supplement industry remains a challenge. This study presents the development and validation of novel analytical procedures for determining artemisinin in various food supplement formulations. Three formulations were prepared using different emulsifying procedures for artemisinin encapsulation. High-performance liquid chromatography with UV/Vis detection (HPLC-UV/Vis) was used for analysis. Separation was performed using a Waters ACQUITY Premier BEH C18 column. Specialized sample preparation procedures were designed to efficiently disrupt encapsulation and extract artemisinin for precise quantification. Three different sample preparation procedures were required to accurately determine the artemisinin content in the tested formulations. All methods were validated. The precision, linearity expressed as R2, LOD, and LOQ of the chromatographic method were 0.39%, 0.9995, 18 µg/mL, and 26 µg/mL, respectively. Recoveries of the sample preparation methods were above 94%. The developed procedures enable accurate determination of artemisinin in encapsulated formulations, ensuring product quality and safety. These findings suggest that, for quality control of encapsulated food products, specialized analytical procedures for individual formulations may need to be developed and validated. Full article
(This article belongs to the Special Issue Development and Application of Analytical Strategies to Characterize Food Quality and Safety of Novel Food Products)
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16 pages, 2293 KB  
Article
Development of a Cost-Effective, Heme-Tolerant Bovine Muscle Cell for Cultivated Meat Production
by Yun Ok Oh, Chae Won Yu, Min Jeong Cha, Eun Ji Lee, Pil Kim and Suhwan Chang
Foods 2025, 14(24), 4348; https://doi.org/10.3390/foods14244348 - 17 Dec 2025
Viewed by 392
Abstract
One of the critical requirements for the production of artificial meat is to mimic the flavor of the original meat. Therefore, incorporation of heme has been proposed, but it is toxic when added at high concentrations in cell culture systems. Additionally, obtaining heme [...] Read more.
One of the critical requirements for the production of artificial meat is to mimic the flavor of the original meat. Therefore, incorporation of heme has been proposed, but it is toxic when added at high concentrations in cell culture systems. Additionally, obtaining heme can be costly depending on the source. In this study, we aimed to support the growth of normal bovine muscle cells (BRMC-F2401, BRMCs) by introducing a bacterial extract obtained from a safe, high-heme-containing Corynebacterium species. The BRMCs exhibited heme toxicity when the bacterial heme level was >20 μM; however, they were adapted to stably proliferate with a 3 on–3 off culture scheme. RNA sequencing of the heme-adapted BRMCs showed gene expression changes, including upregulation of detoxification genes, CYP1A1, CYP26B1, and SERPINB2. The knockdown of these three genes increased heme sensitivity and reversed heme tolerance of the heme-adapted BRMCs. Additionally, ROS levels increased upon heme treatment, suggesting that ROS is an important factor in heme adaptation processes. Collectively, our study presents an affordable strategy to incorporate heme in cultured meat production and the mechanism underlying this process. Full article
(This article belongs to the Special Issue Meat and Its Replacers: Green Processing and Quality Innovation)
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37 pages, 3074 KB  
Review
Advances and Challenges in Smart Packaging Technologies for the Food Industry: Trends, Applications, and Sustainability Considerations
by Mădălina Alexandra Davidescu, Claudia Pânzaru, Bianca Maria Mădescu, Ioana Poroșnicu, Cristina Simeanu, Alexandru Usturoi, Mădălina Matei and Marius Gheorghe Doliș
Foods 2025, 14(24), 4347; https://doi.org/10.3390/foods14244347 - 17 Dec 2025
Viewed by 1566
Abstract
Recent advancements in food packaging have transitioned from passive containment toward innovative smart systems that integrate active and intelligent functionalities to improve product preservation, safety, and consumer interaction. This review examines the evolution of these technologies, focusing on biodegradable polymers and nanomaterial-enhanced substrates [...] Read more.
Recent advancements in food packaging have transitioned from passive containment toward innovative smart systems that integrate active and intelligent functionalities to improve product preservation, safety, and consumer interaction. This review examines the evolution of these technologies, focusing on biodegradable polymers and nanomaterial-enhanced substrates that combine environmental sustainability with superior barriers and antimicrobial performance. Developments in embedded sensing systems, including chemical, temperature, and humidity sensors, enable the continuous monitoring of food quality and environmental conditions, supporting extended shelf-life and early contamination detection. Intelligent packaging further incorporates indicators, sensors, and data carriers that enhance transparency and traceability across supply chains. These systems are often connected through blockchain and Internet of Things (IoT) platforms for real-time data analysis. The review also addresses consumer engagement via interactive labels and personalized nutritional feedback, along with the economic, behavioral, and regulatory aspects influencing large-scale adoption. Life cycle assessments are analyzed to evaluate trade-offs between enhanced functionality and environmental impact, emphasizing recyclability and end-of-life strategies within circular economy frameworks. Finally, the article discusses current technical challenges while highlighting emerging trends such as AI-driven predictive analytics and IoT-enabled connectivity as key enablers of sustainable, efficient, and safe food packaging systems. Full article
(This article belongs to the Section Food Packaging and Preservation)
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12 pages, 424 KB  
Article
Fruits Granola Consumption May Contribute to a Reduced Risk of Cardiovascular Disease in Patients with Stage G2–4 Chronic Kidney Disease
by Teruyuki Okuma, Hajime Nagasawa, Tomoyuki Otsuka, Hirofumi Masutomi, Satoshi Matsushita, Yusuke Suzuki and Seiji Ueda
Foods 2025, 14(24), 4346; https://doi.org/10.3390/foods14244346 - 17 Dec 2025
Viewed by 635
Abstract
Chronic kidney disease (CKD) is estimated to affect 843.6 million people, accounting for more than 10% of the world’s population, making it a serious public health issue. Dietary therapy is important for suppressing CKD progression risk factors such as hypertension. Fruits granola (FGR), [...] Read more.
Chronic kidney disease (CKD) is estimated to affect 843.6 million people, accounting for more than 10% of the world’s population, making it a serious public health issue. Dietary therapy is important for suppressing CKD progression risk factors such as hypertension. Fruits granola (FGR), which is rich in dietary fiber, including β-glucan and polyphenols, is expected to contribute to improving the intestinal environment and providing anti-inflammatory effects. We previously reported that FGR consumption improves blood pressure and the intestinal environment in hemodialysis patients. However, the safety and efficacy of FGR for patients with moderate CKD remain unclear. Therefore, we examined the effects of FGR by replacing the breakfast of 24 patients with moderate CKD at least 5 days per week over a total of 2 months. Patients with moderate CKD who were attending outpatient appointments at the Department of Nephrology at Juntendo University Hospital and whose condition was stable were included. Patients with cancer or poor nutritional status were excluded from this study. The results revealed lower systolic blood pressure, low-density lipoprotein cholesterol (LDL-C) levels, and LDL-C/HDL-C ratios after FGR intake. Furthermore, N-acetyl-β-D-glucosaminidase (NAG), a marker of renal tubular damage, was also reduced. Regarding the intestinal environment, improved bowel movements and stool quality were observed. Based on the results of this FGR intervention study, consuming dietary fiber, which is often deficient in moderate CKD patients, may have contributed to reducing risks for cardiovascular disease and urinary tubular dysfunction through FGR intake. Full article
(This article belongs to the Section Food Microbiology)
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20 pages, 3803 KB  
Article
Comparative Analysis of Umami Substances and Potential Regulatory Genes in Six Economic Bivalves
by Zheng Li, Heming Shi, Hanhan Yao, Zhihua Lin, Jiangwei Li and Yinghui Dong
Foods 2025, 14(24), 4345; https://doi.org/10.3390/foods14244345 - 17 Dec 2025
Viewed by 450
Abstract
Flavor quality fundamentally influences the market value of bivalves, yet the molecular basis of interspecific umami variation remains poorly understood, hindering flavor-directed breeding. This study compared umami compounds and related gene expression across six economically important bivalve species from Southeast China: Crassostrea sikamea [...] Read more.
Flavor quality fundamentally influences the market value of bivalves, yet the molecular basis of interspecific umami variation remains poorly understood, hindering flavor-directed breeding. This study compared umami compounds and related gene expression across six economically important bivalve species from Southeast China: Crassostrea sikamea, Meretrix meretrix, M. mercenaria, Cyclina sinensis, Ruditapes philippinarum, and Sinonovacula constricta. Using quantitative chemical analysis and qPCR, key taste components and gene expression levels were assessed during the peak flavor season. Results identified glutamic acid, aspartic acid, guanosine monophosphate, and adenosine monophosphate as major umami contributors. Crassostrea sikamea showed the highest umami intensity (Equivalent umami concentration = 449.35 g Monosodium Glutamate/100 g dry weight), followed by Meretrix meretrix (EUC = 329.56 g MSG/100 g dry weight). Expression of glutamate dehydrogenase 1 strongly correlated with glutamic acid content (r = 0.90, p < 0.01), indicating its regulatory role. glutamic-oxaloacetic transaminase 1 and adenylosuccinate synthase also associated positively with aspartic and glutamic acids, respectively, while hypoxanthine phosphoribosyltransferase 1 correlated negatively. Bioinformatics revealed species-specific variations in key enzyme active sites. This study integrates flavor phenotyping with genetic analysis, offering novel insights into umami regulation and providing candidate genes for molecular breeding aimed at flavor enhancement, but subject to further functional validation and heritability analysis. Full article
(This article belongs to the Section Foods of Marine Origin)
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21 pages, 4884 KB  
Article
Role of the PhoP/PhoQ Two-Component Regulatory System in Biofilm Formation in Acid-Adapted Salmonella typhimurium
by Huixuan Yang, Xueqing Jiang, George-John E. Nychas, Kehui Yang, Pengcheng Dong, Yimin Zhang, Lixian Zhu and Yunge Liu
Foods 2025, 14(24), 4344; https://doi.org/10.3390/foods14244344 - 17 Dec 2025
Viewed by 395
Abstract
Salmonella typhimurium is a global foodborne pathogen, and controlling its persistence is critical for public health. This study investigated the regulatory role of the PhoP/PhoQ two-component system (TCS) in biofilm formation under the acid adaptation condition. A phoP deletion strain (ΔphoP) [...] Read more.
Salmonella typhimurium is a global foodborne pathogen, and controlling its persistence is critical for public health. This study investigated the regulatory role of the PhoP/PhoQ two-component system (TCS) in biofilm formation under the acid adaptation condition. A phoP deletion strain (ΔphoP) was constructed and compared with the wild type (WT) after acid induction (pH 5.4). Without acid adaptation, ΔphoP and WT showed similar acid tolerance and biofilm formation. However, after acid induction, ΔphoP exhibited markedly reduced biofilm formation, swimming ability, metabolic activity, and extracellular polymer production. RNA-seq analysis further revealed defects in ΔphoP under acid-induced conditions: (i) first leads to downregulation of lipopolysaccharide biosynthesis, peptidoglycan synthesis, and cationic antimicrobial peptide resistance pathways, thereby weakening the bacteria’s envelope modification capacity and structural stability; (ii) it also disrupts signal regulations in acidic environments, further impairing energy metabolism, flagellar function, and chemotaxis, thereby affecting bacterial adhesion capacity and environmental adaptability. These results demonstrate that under acid adaptation, the PhoP/PhoQ TCS is critical for coordinating cell envelope remodelling, energy metabolism, and motility to support biofilm formation in S. typhimurium. Understanding the contribution of this system to biofilm formation is essential for addressing the stress resistance and persistence of Salmonella in the food industry. Full article
(This article belongs to the Special Issue Biofilm Formation and Control in the Food Industry)
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17 pages, 4196 KB  
Article
Phenotypic Characterization and Genomic Mining of Uric Acid Catabolism Genes in Lactiplantibacillus plantarum YC
by Yuqing Zhao, Sen Yang, Miao He, Peihan Chai, Zhenou Sun, Qiaomei Zhu, Zhenjing Li, Qingbin Guo and Huanhuan Liu
Foods 2025, 14(24), 4343; https://doi.org/10.3390/foods14244343 - 17 Dec 2025
Viewed by 433
Abstract
This study presents the phenotypic characterization and genomic mining of uric acid catabolism genes in Lactiplantibacillus plantarum YC, a novel food-grade lactic acid bacterium isolated from traditional fermented vegetables with potent uric acid-lowering activity. YC is non-hemolytic, catalase- and gelatinase-negative, exhibits strong adhesion [...] Read more.
This study presents the phenotypic characterization and genomic mining of uric acid catabolism genes in Lactiplantibacillus plantarum YC, a novel food-grade lactic acid bacterium isolated from traditional fermented vegetables with potent uric acid-lowering activity. YC is non-hemolytic, catalase- and gelatinase-negative, exhibits strong adhesion and broad antibacterial activity, and degrades 29.22% of uric acid in vitro, along with complete (100%) degradation of inosine and guanosine. Whole-genome sequencing revealed a 3,214,448 bp chromosome encoding 3026 protein-coding genes. Comparative genomics-based functional annotation highlighted abundant CAZy-related genes and antimicrobial factors, including lysozyme and monooxygenase. Crucially, genomic mining identified a complete uric acid degradation gene cluster, comprising pucK (uric acid permease), hpxO (uric acid hydroxylase), eight copies of hiuH (5-hydroxyisourate hydrolase), allB (allantoinase), and purine nucleoside transport/metabolism genes (rihA, rihB, rihC, pbuG). This work provides the first comparative genomic insight into the genetic architecture and distribution of uric acid metabolism in L. plantarum, elucidating YC’s dual urate-lowering mechanism and delivering key molecular markers for developing enzyme-based functional foods and microbial therapeutics against hyperuricemia. Full article
(This article belongs to the Special Issue Emerging Trends in Food Enzyme Catalysis and Food Synthetic Biology)
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17 pages, 1031 KB  
Article
Fractionation and Chemical Characterization of Cell-Bound Biosurfactants Produced by a Novel Limosilactobacillus fermentum Strain via Cheese Whey Valorization
by Dimitra Alimpoumpa, Harris Papapostolou, Maria Alexandri, Vasiliki Kachrimanidou and Nikolaos Kopsahelis
Foods 2025, 14(24), 4342; https://doi.org/10.3390/foods14244342 - 17 Dec 2025
Viewed by 372
Abstract
Lactic acid bacteria (LAB) have attracted scientific attention as potential producers of biosurfactants (BS); however, there is limited knowledge on the structure of the produced molecules. The aim of this study was to elucidate the individual components comprising the crude BS produced by [...] Read more.
Lactic acid bacteria (LAB) have attracted scientific attention as potential producers of biosurfactants (BS); however, there is limited knowledge on the structure of the produced molecules. The aim of this study was to elucidate the individual components comprising the crude BS produced by Limosilactobacillus fermentum ACA-DC 0183. Initially, batch fermentations using substrate recycling were employed, leading to the production of 0.76 g/L of crude BS from cheese whey as the sole carbon and nutrient source. The produced BS maintained their properties under various temperatures, pH values, and salinity levels, signifying their potential uses in food applications. Additionally, the structural components were analyzed after hydrolysis. The lipoic part was mainly composed of palmitic acid, oleic acid, and stearic acid, while 17 amino acids were identified as part of the protein moiety of the molecule. Acid hydrolysis of the carbohydrate moiety revealed that this part consisted of glucose, galactose, and glycerol. Partial purification with column chromatography and characterization using FTIR demonstrated the presence of a glycoprotein and a glycolipid as surface-active molecules. Revealing the structure and specific properties of microbially produced BS can expand their utilization in target applications, while their production from renewable sources contributes towards the sustainable production of LAB-based BS. Full article
(This article belongs to the Special Issue Sustainable Uses and Applications of By-Products of the Food Industry)
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20 pages, 658 KB  
Review
Polyphenol-Rich Beverages Exert Beneficial but Variable Effects on Oxidative, and Inflammatory Markers in Metabolic Syndrome and Related Conditions: Evidence of Human Trials
by Nevena Vidovic, Vuk Stevanovic, Milica Zekovic and Marija Takic
Foods 2025, 14(24), 4341; https://doi.org/10.3390/foods14244341 - 17 Dec 2025
Viewed by 622
Abstract
Metabolic syndrome (MetS), one of the major global health concerns, represents a cluster of cardiometabolic risk factors along with chronic low-grade inflammation and oxidative stress as essential features. Lifestyle changes, including the health quality of the foods, are recommended as the initial interventions [...] Read more.
Metabolic syndrome (MetS), one of the major global health concerns, represents a cluster of cardiometabolic risk factors along with chronic low-grade inflammation and oxidative stress as essential features. Lifestyle changes, including the health quality of the foods, are recommended as the initial interventions for the management and eventual reversal of metabolic syndrome. Considering the heterogeneity of the studies in evaluating the health benefits of polyphenol-rich foods, there is a lack of quantitative and even qualitative analysis of their potential impact on this pathophysiological condition. This review aimed to provide a coherent, clinically oriented appraisal of the potential role of polyphenol-rich juices and beverages in the management of metabolic syndrome and related cardio-metabolic conditions. Twenty-three human intervention studies, encompassing randomized controlled, crossover, and parallel-group designs, as well as non-randomized or uncontrolled intervention studies that prospectively evaluated a defined beverage. The collective evidence indicates polyphenols could improve anthropometric parameters and blood lipid levels, while data on insulin and blood pressure seemed inconsistent and limited. Regarding the antioxidant effects, most beverages beneficially affected lipid peroxidation and total antioxidant activity. Findings across the studies portray polyphenol-rich juices and beverages as consistent, though not uniformly potent, modulators of low-grade inflammation in cardiometabolic contexts. To draw any firm conclusions, future trials are recommended. These should adopt consistent polyphenol quantification and dosage applied, standardize analyzed parameters including inflammatory and oxidative stress panels, stratify participants by baseline status and medication use, and extend follow-up to evaluate reliability and clinical significance. Full article
(This article belongs to the Special Issue Dietary Regulation of Oxidative Stress in Chronic Diseases)
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5 pages, 173 KB  
Editorial
Polyphenols and Health Benefits: 2nd Edition
by Nayeli Edith Navarro García, Joyce Trujillo and Victoria Ramírez
Foods 2025, 14(24), 4340; https://doi.org/10.3390/foods14244340 - 17 Dec 2025
Viewed by 399
Abstract
Polyphenols are naturally occurring bioactive secondary metabolites found in medicinal plants, vegetables, grains, seeds, fruits, beverages, and other foods [...] Full article
(This article belongs to the Special Issue Polyphenols and Health Benefits: 2nd Edition)
16 pages, 4141 KB  
Article
Indoor Recirculating Aquaculture Versus Traditional Ponds: Effects on Muscle Nutrient Profiles, Texture, and Flavour Compounds in Largemouth Bass (Micropterus salmoides)
by Di Feng, Rui Feng, Chang Liu, Lingran Wang, Yongjing Li, Meng Zhang, Miao Yu, Hongxia Jiang, Zhigang Qiao and Lei Wang
Foods 2025, 14(24), 4339; https://doi.org/10.3390/foods14244339 - 17 Dec 2025
Viewed by 420
Abstract
This study compared the muscle quality of largemouth bass (Micropterus salmoides) reared in a simplified indoor factory-scale recirculating aquaculture system (F-RAS) with those reared in a traditional pond (TP). Juveniles from the same cohort (with a mean initial body mass of [...] Read more.
This study compared the muscle quality of largemouth bass (Micropterus salmoides) reared in a simplified indoor factory-scale recirculating aquaculture system (F-RAS) with those reared in a traditional pond (TP). Juveniles from the same cohort (with a mean initial body mass of approximately 16 g) were stocked into the two systems and reared for ten months. The F-RAS is a high-density indoor system utilising octagonal concrete tanks with an effective water volume of 100 m3 and a stocking density of 130 fish m−3. The TP is a low-density system, where fish are reared in earthen ponds with a total area of 4000 m2 at a density of 1.7 fish m−3. At the end of the experiment, 20 fish per group were randomly sampled for morphological analysis, while subsets of 6 fish per group were used for texture analysis, 3 fish per group for water-holding capacity, 3 fish per group for proximate composition, and 9 fish per group (pooled into 3 biological replicates) for amino acid, fatty acid and volatile compound analyses. The results showed that the F-RAS group exhibited superior texture, with significantly higher chewiness, springiness and muscle fibre density. Nutritionally, the F-RAS group had significantly greater crude protein, EPA, DHA and total n-3 fatty acid contents. Although glutamate and leucine levels were lower in the F-RAS group, cysteine and histidine levels were higher. Analysis of volatile compounds indicated improved flavour in the F-RAS group, with a marked reduction in off-flavour compounds such as 1-octen-3-ol and hexanal. Overall, largemouth bass produced in F-RAS showed better muscle quality than those from the TP in terms of texture, nutritional value and flavour. This study provides a reference for future research on the regulation of muscle quality in largemouth bass using a simplified F-RAS. Full article
(This article belongs to the Section Meat)
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18 pages, 1142 KB  
Article
Preparation and Characterization of Eel (Anguilla) Bone Collagen Based on Intelligent Algorithm
by Li Yuan, Jiayu Lu, Yingxi Jia, Zitao Guo and Ruichang Gao
Foods 2025, 14(24), 4338; https://doi.org/10.3390/foods14244338 - 16 Dec 2025
Viewed by 866
Abstract
Eel (Anguilla) is an aquatic animal with high nutritional value and multiple health benefits for the human body. To fully utilize its processing by-products fish bone, this study optimized the enzymatic preparation process of using BP neural network and GA genetic [...] Read more.
Eel (Anguilla) is an aquatic animal with high nutritional value and multiple health benefits for the human body. To fully utilize its processing by-products fish bone, this study optimized the enzymatic preparation process of using BP neural network and GA genetic algorithm, with collagen extraction yield as the key evaluation metric, and characterized the properties of the obtained collagen. The results demonstrated that the optimal extraction conditions for eel bone collagen were as follows: enzyme dosage of 2%, hydrolysis time of 2.65 h, solid-to-liquid ratio of 1:22, and ultrasonic pretreatment for 21 min at 250 W power, achieving an extraction yield of 57.6%. The main amino acids identified were glycine, glutamic acid, proline, and arginine. SDS-PAGE electrophoresis revealed that eel bone collagen exhibited structural characteristics of type I collagen. Raman spectroscopy and X-ray diffraction indicated an intact triple-helix structure with partial ordered features. The DSC and TGA results demonstrated good thermal stability, with a denaturation temperature of 106.73 °C. SEM imaging displayed a loose, porous fibrous network structure, while rheological analysis suggested potential biomedical material properties. The findings of this study provide fundamental data for the high-value utilization and development of eel bone resources. Full article
(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)
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17 pages, 4422 KB  
Article
One-Step Synthesis of Tea Polyphenol–Iron Nanoparticles for Enhanced Antioxidant and Antibacterial Properties
by Zhiwen Hu, Zhenzhen Wu, Lingxin Yu, Shuyi Zou, Yaxuan Hu, Tengjun Jiang, Yanlei Lin, Yueyue Cai, Qibiao Weng, Jie Pang and Jiebo Chen
Foods 2025, 14(24), 4337; https://doi.org/10.3390/foods14244337 - 16 Dec 2025
Viewed by 501
Abstract
Tea polyphenols (TPs) are promising natural bioactive compounds; however, their practical application is hindered by poor stability and low bioavailability. To address this challenge, we synthesized TP–iron nanoparticles (TP-Fe NPs) through coordination-driven self-assembly. Comprehensive characterization (SEM, TEM, FTIR, and XRD) confirmed the successful [...] Read more.
Tea polyphenols (TPs) are promising natural bioactive compounds; however, their practical application is hindered by poor stability and low bioavailability. To address this challenge, we synthesized TP–iron nanoparticles (TP-Fe NPs) through coordination-driven self-assembly. Comprehensive characterization (SEM, TEM, FTIR, and XRD) confirmed the successful formation of stable TP-Fe NPs, primarily mediated by phenolic hydroxyl and carbonyl groups. Among TP-Fe NPs, the TP3-Fe1 NPs exhibited superior performance, achieving DPPH and ABTS radical scavenging rates of 65.71% and 89.64%, respectively, and inhibition rates of 91.44% against E. coli and 88.67% against S. aureus. Furthermore, TP3-Fe1 NPs demonstrated excellent biocompatibility, showing no significant cytotoxicity to L929 cells at 0.01–0.1 mg/mL. These findings highlight the potential of TP3-Fe1 NPs as a safe and effective material with dual functionality for antioxidant and antibacterial applications. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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24 pages, 3342 KB  
Article
Effects of Grass Carp Antifreeze Peptide on Freeze-Thaw Characteristics and Structure of Wet Gluten Protein
by Meizhu Dang, Bing Huang, Yangyang Jia, Yuanyuan Shao, Xingxing Mei and Chunmei Li
Foods 2025, 14(24), 4336; https://doi.org/10.3390/foods14244336 - 16 Dec 2025
Viewed by 393
Abstract
This study uniquely explores the impact of a novel natural antifreeze peptide derived from grass carp (GCAFP) on the freeze–thaw characteristics and structural stability of wet gluten protein, providing new insights into the development of natural cryoprotectants for frozen foods. The effects of [...] Read more.
This study uniquely explores the impact of a novel natural antifreeze peptide derived from grass carp (GCAFP) on the freeze–thaw characteristics and structural stability of wet gluten protein, providing new insights into the development of natural cryoprotectants for frozen foods. The effects of GCAFP on the physicochemical and structural properties of gluten protein were investigated using differential scanning calorimetry (DSC), nuclear magnetic resonance imaging (NMR), rheology, and scanning electron microscopy (SEM). The results showed that the addition of 0.5% GCAFP significantly reduced the freezing temperature (Tf, from −8.50 ± 1.31 °C to −10.75 ± 2.49 °C) and expanded the melting temperature range (Tm,δ, from 3.60 ± 1.40 °C to 5.65 ± 0.12 °C), indicating improved freezing stability. After five weeks of frozen storage, the ice crystal melting enthalpy (ΔHm) of gluten protein in the GCAFP group increased by only 20.17 J/g, compared with 27.23 J/g in the control, representing a 6.35% reduction (p < 0.05). Similarly, after five freeze–thaw cycles, the freezable water fraction (Fw) and ΔHm were reduced by 5.19% and 1.55%, respectively, demonstrating that GCAFP inhibited water migration and ice recrystallization. Low-field NMR revealed that GCAFP maintained a higher proportion of bound water (T21) and decreased free water (T23), confirming its role in restricting water mobility. Rheological analysis showed that GCAFP preserved the viscoelasticity of gluten protein, maintaining higher storage (G′) and loss (G″) moduli than the control after five freeze–thaw cycles, thus mitigating the decline in network elasticity. Structural characterization indicated that GCAFP stabilized the α-helix and β-sheet contents, reduced glutenin macropolymer depolymerization from 24.85% to 18.95%, and strengthened hydrogen bonding within the protein matrix. Overall, GCAFP effectively protected wet gluten protein against ice crystal damage by maintaining water distribution, viscoelasticity, and secondary structure integrity, highlighting its potential as a natural antifreeze ingredient for frozen food applications. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition)
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18 pages, 6533 KB  
Article
Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread
by Jiaqi Lin, Lijia Dong, Xueyuan Han, Jianqiu Sun, Chi Shen and Huanyi Yang
Foods 2025, 14(24), 4335; https://doi.org/10.3390/foods14244335 - 16 Dec 2025
Viewed by 380
Abstract
The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibacillus plantarum-fermented rice sourdough had a higher [...] Read more.
The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibacillus plantarum-fermented rice sourdough had a higher total titratable acidity (13.10 mL) than the other groups. Strains Lacticaseibacillus paracasei PC1 (LPC), Lactobacillus helveticus H1 (LH), Lactobacillus crustorum C1 (LC), Lactobacillus paralimentarius PA1 (LPA), and Lactiplantibacillus plantarum P1 (LP) showed marked protein hydrolysis during rice sourdough fermentation and increased free amino acid levels in rice sourdoughs relative to the control. The Fourier Transform Infrared Spectroscopy results indicated that LAB fermentation could promote the strengthening of inter-intramolecular hydrogen bonds and cause modifications in protein structures; however, these effects varied among the different strains. The LC and LPC strains had the most significant effect on improving the specific volume and textural properties of SRBs. Gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS) identified 33 and 35 volatile compounds, respectively, in the LAB-fermented SRBs, and differentiation was observed in the volatile profiles of SRBs made using different LAB strains. The differential impacts of LAB strains during rice sourdough fermentation can assist in the selection of candidate microorganisms for the production of high-quality gluten-free rice products. Full article
(This article belongs to the Section Grain)
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18 pages, 559 KB  
Review
Sustainable Postharvest Innovations for Fruits and Vegetables: A Comprehensive Review
by Valeria Rizzo
Foods 2025, 14(24), 4334; https://doi.org/10.3390/foods14244334 - 16 Dec 2025
Viewed by 705
Abstract
The global food industry is undergoing a critical shift toward sustainability, driven by high postharvest losses—reaching up to 40% for fruits and vegetables—and the need to reduce environmental impact. Sustainable postharvest innovations focus on improving quality, extending shelf life, and minimizing waste through [...] Read more.
The global food industry is undergoing a critical shift toward sustainability, driven by high postharvest losses—reaching up to 40% for fruits and vegetables—and the need to reduce environmental impact. Sustainable postharvest innovations focus on improving quality, extending shelf life, and minimizing waste through eco-efficient technologies. Advances in non-thermal and minimal processing, including ultrasound, pulsed electric fields, and edible coatings, support nutrient preservation and food safety while reducing energy consumption. Although integrated postharvest technologies can reduce deterioration and microbial spoilage by 70–92%, significant challenges remain, including global losses of 20–40% and the high implementation costs of certain nanostructured materials. Simultaneously, eco-friendly packaging solutions based on biodegradable biopolymers and bio-composites are replacing petroleum-based plastics and enabling intelligent systems capable of monitoring freshness and detecting spoilage. Energy-efficient storage, smart sensors, and optimized cold-chain logistics further contribute to product integrity across distribution networks. In parallel, the circular bioeconomy promotes the valorization of agro-food by-products through the recovery of bioactive compounds with antioxidant and anti-inflammatory benefits. Together, these integrated strategies represent a promising pathway toward reducing postharvest losses, supporting food security, and building a resilient, environmentally responsible fresh produce system. Full article
(This article belongs to the Special Issue Sustainable Postharvest Solutions for Fruits and Vegetables: Innovations in Processing, Packaging and Storage Systems)
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13 pages, 1412 KB  
Article
clpC-Mediated Translational Control Orchestrates Stress Tolerance and Biofilm Formation in Milk-Originated Staphylococcus aureus RMSA24
by Maofeng Zhang, Jie Hu and Ting Xue
Foods 2025, 14(24), 4333; https://doi.org/10.3390/foods14244333 - 16 Dec 2025
Viewed by 324
Abstract
Staphylococcus aureus is an important pathogen that can cause widespread infections as well as severe outbreaks of food poisoning. Recent studies have drawn attention to foodborne pathogens such as S. aureus endowed with the ability to form biofilms and increase resistance to antimicrobial [...] Read more.
Staphylococcus aureus is an important pathogen that can cause widespread infections as well as severe outbreaks of food poisoning. Recent studies have drawn attention to foodborne pathogens such as S. aureus endowed with the ability to form biofilms and increase resistance to antimicrobial agents as well as environmental stress, posing challenges to food safety. The Clp (caseinolytic protease) protein complex plays a crucial role in energy-dependent protein hydrolysis processes. This mechanism is a common way to maintain intracellular homeostasis and regulation in both prokaryotic and eukaryotic cells, especially under stress conditions. In S. aureus, multiple genes encoding Clp ATPase homologues have been identified: clpC, clpB, clpY, clpX, and clpL. This study investigated the roles of clpC in stress tolerance and biofilm formation of foodborne S. aureus RMSA24 isolated from raw milk. Our results showed that the deletion of the clpC gene significantly reduced the bacterium’s tolerance to heat, desiccation, hydrogen peroxide, and high osmotic pressure compared to wild type (WT). Furthermore, the clpC knockout mutant also exhibited a marked decrease in biofilm formation using Crystal Violet Staining (CVS) and Scanning Electron Microscopy (SEM). Finally, compared to WT, there was a total of 102 DEGs (differentially expressed genes), with a significant downregulation of genes related to biofilm formation (isaA and spa) and heat-shock response (clpP and danJ). These findings suggest that clpC regulates environmental tolerance in S. aureus by modulating the expression of stress- and biofilm-related genes, positioning it as a potential biomarker and a novel target for controlling contamination in the food industry. Full article
(This article belongs to the Section Food Microbiology)
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22 pages, 748 KB  
Review
Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications
by José M. Martín-Miguélez, Belén Peromingo, Cristina Castaño, Juan J. Córdoba, Josué Delgado and Irene Martín
Foods 2025, 14(24), 4332; https://doi.org/10.3390/foods14244332 - 16 Dec 2025
Viewed by 796
Abstract
Traditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB). Some of the LAB isolated from these products have a variety of probiotic effects on the [...] Read more.
Traditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB). Some of the LAB isolated from these products have a variety of probiotic effects on the consumers, among others, maintaining gastrointestinal homeostasis, enhancing immunity, providing antioxidant effects, preventing vaginal and urinary tract infections, and treating obesity. In addition, LAB has antagonistic properties against human pathogens and foodborne bacteria. This review summarizes methods for isolation, characterization, and selection of LAB with probiotic effects. Besides the effect of the selected probiotic LAB, focusing on gastrointestinal adhesion and colonization, and the described mechanisms of action, emphasizing their potential to advance nutritional innovations, will also be discussed. Furthermore, the advantages of the application of selected probiotic LAB in traditional dry-cured and fermented foods and in plant-based analogues will also be reviewed. Full article
(This article belongs to the Special Issue Feature Reviews on Food Microbiology)
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24 pages, 5533 KB  
Article
Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts
by Lijun Song, Man Xu, Kai Zhang, Gang Guo, Lixiang Huai, Yue Zhao, Taohong Wang, Leiqing Pan, Ruiguo Cui and Li Zhang
Foods 2025, 14(24), 4331; https://doi.org/10.3390/foods14244331 - 16 Dec 2025
Viewed by 606
Abstract
The impact of cooking method (stir frying, sugar stir-frying, baking, steaming, and boiling) on the physicochemical and sensory properties of Chinese chestnuts was evaluated. Dry heat treatment (stir frying, sugar stir-frying, and baking) increased hardness and chewiness because of water loss. Moist heat [...] Read more.
The impact of cooking method (stir frying, sugar stir-frying, baking, steaming, and boiling) on the physicochemical and sensory properties of Chinese chestnuts was evaluated. Dry heat treatment (stir frying, sugar stir-frying, and baking) increased hardness and chewiness because of water loss. Moist heat treatment (steaming and boiling) resulted in a softer texture and brighter color as a result of water absorption and starch gelatinization. Samples cooked with stir frying and boiling had a 50.82–54.17% reduction in resistant starch content. In contrast, the stir-frying, sugar stir-frying, and baking samples experienced a decrease of 37.16–47.18%. Concurrent changes in the glycemic index were observed. The polyphenol content and antioxidant activity were highest in the samples cooked using sugar stir-frying. A total of 34 volatile compounds were identified, but only 8 were key in the olfactory analysis (hexanal, (E)-2-hexenal, 3-methylbutanal, ethyl 3-methylbutyrate, ethyl acetate, 2-pentanone, 3-hydroxy-2-butanone, and 2-pentylfuran). At the same time, combined with sensory evaluation, sugar stir-frying can highlight the caramel and sweetness of chestnut; then baking can bring a strong aroma of nuts, and sugar stir-frying is a more popular method. Full article
(This article belongs to the Special Issue Effects of Processing Operations on Physicochemical Properties, Quality Formation and Nutritional Function of Food Products)
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20 pages, 5760 KB  
Article
Evaluation of Buriti (Mauritia flexuosa L.) Oil as an Additive for Carbohydrate-Based Biodegradable Films
by Bárbara L. S. Freitas, Noemi P. Almeida, Felipe F. Haddad, Leandro S. Oliveira and Adriana S. Franca
Foods 2025, 14(24), 4330; https://doi.org/10.3390/foods14244330 - 16 Dec 2025
Viewed by 437
Abstract
Recent studies have focused on the development of food packaging films based on biopolymers, with polysaccharides being at the forefront due to their abundant availability in food and agricultural by-products. Therefore, it was the aim of this work to prepare and characterize conjugated [...] Read more.
Recent studies have focused on the development of food packaging films based on biopolymers, with polysaccharides being at the forefront due to their abundant availability in food and agricultural by-products. Therefore, it was the aim of this work to prepare and characterize conjugated biopolymeric films using starch, galactomannans and buriti oil (BO), with the latter acting as a partial or integral replacement for glycerol as a plasticizer. The addition of BO to either the starch or the conjugated starch–galactomannan film formulations led to distinct interactions between the components and consequently to films with distinct properties. The addition of both BO and galactomannan to starch hindered retrogradation, characterized by a diminished degree of crystallinity in comparison to the film containing only starch, attesting the stabilization of the starch molecular structures in its interaction with galactomannan molecules and with the emulsified BO. The analyses of films’ mechanical properties demonstrated that the added BO did not act as a plasticizer, leading to increased tensile strength and elastic modulus and decreased elongation at break in all formulations. Overall, the films containing starch presented lower mechanical resistance than the ones based on galactomannan. All formulations led to biodegradable films, with those with BO taking longer to degrade. Full article
(This article belongs to the Special Issue Emerging Trends in Greener, Safer, and More Sustainable Food Packaging)
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