Foods

16 pages, 3466 KiB

Open AccessArticle

Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation

by Mariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, Maurizio Quinto, Sibel Kacmaz, Aldo Di Luccia and Barbara la Gatta

Foods 2025, 14(4), 710; https://doi.org/10.3390/foods14040710 - 19 Feb 2025

Viewed by 453

Abstract

Protein–protein interactions were investigated, evaluating the influence of eggs and peanut flour on the chemical features of muffin samples. Electrophoretic, immunochemical, and chromatographic analyses were carried out to evaluate how different proteins can interact with one another, determining changes in their extractability. In [...] Read more.

Protein–protein interactions were investigated, evaluating the influence of eggs and peanut flour on the chemical features of muffin samples. Electrophoretic, immunochemical, and chromatographic analyses were carried out to evaluate how different proteins can interact with one another, determining changes in their extractability. In this context, two extraction buffers were employed to study the rate of protein aggregate formation. Egg coagulation properties were found to affect the rate of wheat protein solubility, while the extractability of roasted peanut flour protein was less influenced and proportional to its amount in the formulation (i.e., 4% and 20%). The findings of this investigation allowed us to assume a complex form of protein organization, characterized by a “core” of wheat and egg proteins surrounded by peanut proteins, linked together through covalent reducible bonds and hydrophobic interactions. Nevertheless, the occurrence of other types of crosslinking could not be excluded. Full article

(This article belongs to the Special Issue Food Proteins: Innovations for Food Technologies)

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11 pages, 1209 KiB

Open AccessArticle

Association of Escherichia coli O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach

by Maria T. Brandl, Sui S. T. Hua and Siov B. L. Sarreal

Foods 2025, 14(4), 709; https://doi.org/10.3390/foods14040709 - 19 Feb 2025

Viewed by 294

Abstract

Leafy greens injuries occur from farm to table, causing leakage of cellular contents that promote the multiplication of foodborne pathogens and impose oxidative stress. Fresh beverages made from blended uncooked fruit and vegetables have become a popular food. The effect of cellular contents [...] Read more.

Leafy greens injuries occur from farm to table, causing leakage of cellular contents that promote the multiplication of foodborne pathogens and impose oxidative stress. Fresh beverages made from blended uncooked fruit and vegetables have become a popular food. The effect of cellular contents of different leafy greens on the multiplication of the important pathogen Escherichia coli O157:H7 (EcO157) under temperature abuse was investigated. Leafy greens consisted of spinach and different lettuce types (romaine, iceberg, butterhead, green leaf, and red leaf). Fructose, glucose, and sucrose concentrations in the leaves were quantified by HPLC. H₂O₂ concentration was measured via a peroxidase-based assay. Young leaves of iceberg, romaine, and green leaf lettuce held significantly greater total amounts of the three carbohydrates than middle-aged leaves. Except for iceberg and red leaf lettuce, all middle-aged leaves contained greater H₂O₂ than young leaves. EcO157 density change in leaf contents over 5 h incubation related neither to individual nor total carbohydrate concentration but was negatively associated with H₂O₂ concentration (regression analysis; p < 0.05). Given the common use of antioxidants to maintain the organoleptic aspects of homogenized produce beverages and certain fresh-cut produce, the antimicrobial effect of reactive oxygen species may be important to preserve in ensuring their microbial safety. Full article

(This article belongs to the Special Issue Advances in Fruit and Vegetable Quality, Bioactive Compounds, and Nutritional Value: 2nd Edition)

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17 pages, 2092 KiB

Open AccessArticle

Antioxidant and Antimicrobial Activity of Ferulic Acid Added to Dried Meat: Shelf-Life Evaluation

by Any Guadalupe Hernández-Jaime, Francisco Castillo-Rangel, Martha María Arévalos-Sánchez, Ana Luisa Rentería-Monterrubio, Eduardo Santellano-Estrada, Juan Manuel Tirado-Gallegos and América Chávez-Martínez

Foods 2025, 14(4), 708; https://doi.org/10.3390/foods14040708 - 19 Feb 2025

Viewed by 333

Abstract

Ferulic acid is an antimicrobial and antioxidant phenolic compound located in the cell walls of plants and therefore classified as a natural antioxidant. The objective of this study was to assess the antimicrobial and antioxidant potential of ferulic acid as a substitute for [...] Read more.

Ferulic acid is an antimicrobial and antioxidant phenolic compound located in the cell walls of plants and therefore classified as a natural antioxidant. The objective of this study was to assess the antimicrobial and antioxidant potential of ferulic acid as a substitute for nitrites in the elaboration of dried meat. Four treatments were evaluated: dried meat without nitrites or ferulic acid, (control treatment), dried meat with nitrites, dried meat with 0.05% of ferulic acid, and dried meat with 0.1% of ferulic acid. The antioxidant activity, lipid oxidation, and microbiological quality were evaluated throughout the dried meat shelf life. The protein, fat, and ash content was not different between the treatments with nitrites and ferulic acid (p > 0.05) and all values were within the ranges established for these nutrients. Regarding the moisture content, although there was a difference between treatments (p < 0.05), the values found were within the reported range (5–15%) in dried meat. Treatment with nitrites had the highest sodium content (p < 0.05), although all treatments surpass the daily consumption of sodium recommended by the World Health Organization. In addition, color differences would not be noticeable to the human eye. Treatments with ferulic acid exhibited the highest (p < 0.05) antioxidant activity and the lowest lipid oxidation and total aerobic mesophile counts. Finally, the change in the formulation of dried meat using ferulic acid instead of nitrites was not perceptible to panelists in sensory evaluation. These findings suggest that the incorporation of ferulic acid, when added to dried meat, can improve its oxidative stability and increase its antioxidant activity. In conclusion, the use of ferulic acid at a concentration of 0.1% is recommended because, at this concentration, the antioxidant activity was greater, and the oxidation was below the threshold of perceived rancidity. However, further research is needed to study the effect of nitrite substitution using ferulic acid in combination with other potential natural antioxidants. Full article

(This article belongs to the Collection Healthier Meat and Meat Products)

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26 pages, 2954 KiB

Open AccessReview

A Review on the Extraction, Structural Analysis, and Antitumor Mechanisms of Sanghuangporus Polysaccharides

by Huaiyin Liang, Yanrui Ma, Yan Zhao, Nageena Qayyum, Fatao He, Jiewei Tian, Xiyun Sun, Bin Li, Yuehua Wang, Maoyu Wu and Guangpeng Liu

Foods 2025, 14(4), 707; https://doi.org/10.3390/foods14040707 - 19 Feb 2025

Viewed by 357

Abstract

In recent years, the bioactive compounds extracted from Sanghuangporus, especially polysaccharides, phenols, and triterpenoids, have attracted great interest from people due to their extensive biological activity. Among them, polysaccharides are mainly extracted from the seed bodies, mycelium, and fermentation broth of Sanghuangyuan [...] Read more.

In recent years, the bioactive compounds extracted from Sanghuangporus, especially polysaccharides, phenols, and triterpenoids, have attracted great interest from people due to their extensive biological activity. Among them, polysaccharides are mainly extracted from the seed bodies, mycelium, and fermentation broth of Sanghuangyuan, exhibiting notable effects including immunomodulation, antitumor properties, and hypoglycemic effects. This article provides a comprehensive review of the extraction process, structural characteristics, and antitumor mechanism of Sanghuangyuan polysaccharides. First, the different extraction methods, such as hot water extraction, enzyme-assisted extraction, and ultrasonic-assisted extraction, are summarized. Then, the structure of the Sanghuangporus polysaccharide is studied in detail. Moreover, the antitumor mechanisms demonstrate significant inhibitory impacts on various malignant tumors, spanning gastric, hepatic, colorectal, breast, and prostate cancers. This groundbreaking revelation is of great significance for both the food and pharmaceutical sectors, presenting innovative pathways for Sanghuangyuan utilization and potentially inducing advancements in product development, treatment modalities, and therapeutic interventions. Full article

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

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19 pages, 3724 KiB

Open AccessArticle

Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species

by Dexian Yuan, Yutong Zhang, Xiaoai Chen, Fei Xu, Kexue Zhu, Jinling Wang and Yanjun Zhang

Foods 2025, 14(4), 706; https://doi.org/10.3390/foods14040706 - 19 Feb 2025

Viewed by 301

Abstract

This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: ‘Nan Tian Huang’ starch (NS), ‘Da jiao’ starch (DS), ‘Gui jiao’ starch (GS), ‘Gong jiao’ starch [...] Read more.

This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: ‘Nan Tian Huang’ starch (NS), ‘Da jiao’ starch (DS), ‘Gui jiao’ starch (GS), ‘Gong jiao’ starch (OS), and ‘Hong jiao’ starch (HS). The results show that all starches have A-type crystalline structures and contain high levels of resistant starch, ranging from 88.3% to 93.5%. The amylose content ranges from 21.97% to 55.46%. The starches isolated from the five banana varieties are predominantly flat, rod-shaped, and spherical. Particle sizes vary significantly, ranging from 19.75 to 28.65 µm, which contributes to differences in their functional properties. For example, DS demonstrates exceptional functional properties, including high RS content, a low glycemic index, and excellent thermal stability. In contrast, HS starch, despite its high amylose content, exhibits higher enzymatic digestibility and lower freeze–thaw stability. Principal component analysis and correlation analysis revealed that amylose content, thermal properties, and particle morphology are key determinants of the physicochemical and digestive properties of banana starch, emphasizing their interdependence. Additionally, notable differences were observed in the gelatinization properties, thermal characteristics, crystallization, and textural parameters. These findings offer valuable insights into the potential applications of banana starch in functional foods and industrial products, highlighting the importance of starch type in optimizing its functionality. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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16 pages, 1574 KiB

Open AccessArticle

Impact of Tray and Freeze Drying on Physico-Chemical and Functional Properties of Underutilized Garcinia lanceifolia (Rupohi thekera)

by Aradhana Boruah, Pinku Chandra Nath, Prakash Kumar Nayak, Maharshi Bhaswant, Sangeeta Saikia, Jatin Kalita, Sarvesh Rustagi, Ajita Tiwari and Kandi Sridhar

Foods 2025, 14(4), 705; https://doi.org/10.3390/foods14040705 - 19 Feb 2025

Viewed by 281

Abstract

Garcinia lanceifolia Roxb. (Rupohi thekera), an underutilized minor fruit from Assam, holds significant potential as it exhibits substantial traditional medicinal properties. However, its preservation and utilization remain limited, necessitating effective processing techniques. This study aimed to compare the impact of tray [...] Read more.

Garcinia lanceifolia Roxb. (Rupohi thekera), an underutilized minor fruit from Assam, holds significant potential as it exhibits substantial traditional medicinal properties. However, its preservation and utilization remain limited, necessitating effective processing techniques. This study aimed to compare the impact of tray drying and freeze drying on the physico-chemical, antioxidant, and functional properties of G. lanceifolia. Fresh fruits were processed using both methods, followed by detailed analyses of nutritional composition, phytochemical content, antioxidant activity, and functional properties. Freeze drying resulted in greater retention of moisture (12.42 ± 0.81%), protein (4.44 ± 0.19%), carbohydrate content (8.29 ± 0.31 g/100 g), and reducing sugar (1.95 ± 0.12%), along with prominent color quality, while no significant difference in ash content was found for either drying method employed. Phytochemical extraction using different solvents (water, n-hexane, 80% methanol, 80% ethanol, and 80% acetone) revealed that freeze-dried samples extracted with acetone had the highest total phenolic content (634.00 ± 1.73 mg GAE/100 g), while methanol extraction yielded the highest total flavonoid content (382.33 ± 1.52 mg QE/100 g). Tray drying, on the other hand, exhibited superior DPPH and FRAP when subjected to ethanol extract (80.24 ± 0.42% and 83.83 ± 0.46 mg/100 g, respectively) and metal chelation capacity (23.69 ± 2.09%). Additionally, functional properties, such as glucose adsorption capacity and α-amylase inhibition, were found to vary between drying techniques, with freeze-dried samples showing better glucose adsorption and tray-dried samples demonstrating greater α-amylase inhibition. FTIR analysis highlighted distinct structural attributes of bioactive compounds retained through both methods. The findings underscore the potential of freeze drying for nutrient preservation and tray drying for cost-effective applications, paving the way for the industrial valorization of G. lanceifolia as a functional food ingredient. Full article

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

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19 pages, 609 KiB

Open AccessArticle

Promoting Circular Economy by Leveraging Annatto Byproducts from Bixa orellana L. into Sustainable Antioxidant Food Packaging

by Vanilda Aparecida Soares de Arruda-Peixoto, Paula Vera Estacho, Magdalena Wrona, Paulo Roberto Nogueira Carvalho, Roseli Aparecida Ferrari, Cristina Nerin and Elena Canellas

Foods 2025, 14(4), 704; https://doi.org/10.3390/foods14040704 - 19 Feb 2025

Viewed by 476

Abstract

Annatto (Bixa orellana L.) is cultivated primarily for the extraction of bixin, a natural dye with substantial industrial importance, resulting in the generation of large quantities of residues that remain underutilized. This study provides the first in-depth characterization of annatto byproducts derived [...] Read more.

Annatto (Bixa orellana L.) is cultivated primarily for the extraction of bixin, a natural dye with substantial industrial importance, resulting in the generation of large quantities of residues that remain underutilized. This study provides the first in-depth characterization of annatto byproducts derived through molecular distillation, highlighting their untapped potential for sustainable innovation. Employing state-of-the-art techniques—HS-SPME-GC-MS for volatile compounds and UPLC-MS/QTOF for non-volatile ones—the research identified a remarkable array of bioactive constituents. Over thirty pharmacologically significant compounds were unveiled, many appearing for the first time in annatto byproducts. Notable discoveries include diterpenoid alcohols, oleamide, δ-tocotrienol, n-alkanes, fatty acid methyl esters, and springene among the volatiles. Among the non-volatiles, groundbreaking identifications such as dihydroactinidiolide, dihydrochalcone, 3-phenyl propiofenone, novel tetracosan amides, halisphingosine A, kauranetriols, and phytoene derivatives redefine the chemical profile of this residue. Further amplifying the value of these findings, the study successfully transformed these byproducts into innovative antioxidant packaging materials, demonstrating their high potential for food preservation and sustainable applications. The packaging films, developed from samples devoid of vegetable oil, exhibited robust antioxidant properties, offering a compelling solution to extend shelf life and reduce spoilage. This work underscores the importance of revalorizing agricultural residues like annatto byproducts, turning waste into high-value resources that align with the principles of the circular economy. Full article

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

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16 pages, 5826 KiB

Open AccessArticle

Anti-Vibrio parahaemolyticus Mechanism of Hexanal and Its Inhibitory Effect on Biofilm Formation

by Qiuxia Fan, Mengge Ning, Xuejun Zeng, Xiangxiang He, Zhouya Bai, Shaobin Gu, Yahong Yuan and Tianli Yue

Foods 2025, 14(4), 703; https://doi.org/10.3390/foods14040703 - 19 Feb 2025

Viewed by 425

Abstract

Vibrio parahaemolyticus (V. parahaemolyticus) is one of the most prevalent foodborne pathogens worldwide. Hexanal is a natural aldehyde derived from plants. In this study, the antimicrobial and antibiofilm activities of hexanal against V. parahaemolyticus were investigated. Hexanal inhibited V. parahaemolyticus growth [...] Read more.

Vibrio parahaemolyticus (V. parahaemolyticus) is one of the most prevalent foodborne pathogens worldwide. Hexanal is a natural aldehyde derived from plants. In this study, the antimicrobial and antibiofilm activities of hexanal against V. parahaemolyticus were investigated. Hexanal inhibited V. parahaemolyticus growth with a minimum inhibitory concentration (MIC) of 0.4 mg/mL. Hexanal (2 MIC and 4 MIC) increased the leakage of protein and lactic dehydrogenase, reduced intracellular ATP concentration, damaged membrane integrity, and induced abnormal V. parahaemolyticus morphology and ultrastructure. The results of colony enumeration suggested that hexanal exhibited bactericidal action against V. parahaemolyticus in different culture mediums and food systems (Spanish mackerel meat and shrimp paste). At 1/8 MIC and 1/4 MIC, hexanal inhibited biofilm formation of V. parahaemolyticus, as evidenced by crystal violet staining assay and scanning electron microscope (SEM) observation. Moreover, hexanal reduced the levels of extracellular polysaccharide, extracellular protein, and cyclic di-guanosine monophosphate (c-di-GMP) in V. parahaemolyticus. The result of real-time quantitative polymerase chain reaction (RT-qPCR) indicated that hexanal downregulated the expression of genes critical to V. parahaemolyticus biofilm development. This study provides a promising alternative for V. parahaemolyticus control and is conducive to promoting the application of hexanal in the food field. Full article

(This article belongs to the Special Issue Control and Intervention Strategies to Reduce Foodborne Microbial Pathogens in Food)

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19 pages, 2695 KiB

Open AccessArticle

Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars

by Francesca Coppola, Silvia Jane Lombardi and Patrizio Tremonte

Foods 2025, 14(4), 702; https://doi.org/10.3390/foods14040702 - 18 Feb 2025

Viewed by 492

Abstract

Insect metabolites are known for their preservative potential, but the time-consuming and unsustainable extraction process compromises their transferability. This study aimed to identify user-friendly solutions based on the use of insect meals that could improve microbiological safety as well as consumer acceptability. In [...] Read more.

Insect metabolites are known for their preservative potential, but the time-consuming and unsustainable extraction process compromises their transferability. This study aimed to identify user-friendly solutions based on the use of insect meals that could improve microbiological safety as well as consumer acceptability. In this regard, the antimicrobial activity of Alphitobius diaperinus and Tenebrio molitor meals against surrogate strains of Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) pathogenic bacteria and mycotoxin-producing fungi (Penicillium expansum) was evaluated. Minimum inhibitory concentration values of between 3.12 mg/mL vs. Listeria innocua and 12.50 mg/mL vs. Escherichia coli were found. Based on this finding, a model food was developed also considering consumer acceptance. Statistical analysis of food preferences showed that nutritional and sustainability claims were the independent variables of greatest interest. Therefore, waste or by-products from other food chains were selected as co-ingredients for sustainability, nutritional, and sensory claims. Analysis of the chemical composition showed that the insect bar-style snack qualifies as a “high-protein” food, as protein provides more than 20% of the energy value. Based on the moisture (30%) and water activity (0.77) values, the bar could be classified as an intermediate-moisture food. The challenge test showed that the insect meal prevented the proliferation of intentionally added undesirable microorganisms. Conclusively, the findings complement the knowledge on the antimicrobial activities of insect meals, offering new possibilities for their use as natural preservative ingredients with nutritionally relevant properties. Full article

(This article belongs to the Special Issue Edible Insects: Safety, Sustainability, and Potential Applications in Food Systems and Bioproducts)

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18 pages, 7253 KiB

Open AccessArticle

Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis

by Xinran Guo, Yun Luo, Xia Fan, Benjamin K. Simpson, Wei Li and Xin Rui

Foods 2025, 14(4), 701; https://doi.org/10.3390/foods14040701 - 18 Feb 2025

Viewed by 692

Abstract

Background: Soy allergy is an important nutritional and health issue that needs to be addressed. Lactic acid bacteria (LAB) fermentation is an effective approach to reduce soy protein allergy. Polysaccharides are commonly used in LAB-fermented products to enhance their textural properties. This study [...] Read more.

Background: Soy allergy is an important nutritional and health issue that needs to be addressed. Lactic acid bacteria (LAB) fermentation is an effective approach to reduce soy protein allergy. Polysaccharides are commonly used in LAB-fermented products to enhance their textural properties. This study proposes a new strategy for developing hypoallergenic soy protein products. Methods: We prepared a soy protein isolate (SPI) through fermentation with LAB (FSPI) and with five types of polysaccharides supplementation, namely polydextrose (PDX), inulin (IN), long-chain inulin (LCIN), soluble soy polysaccharides (SSPS), and β-glucan (BG). The texture and microstructure of different samples were analyzed. Antigenicity and IgE-binding capacity were determined using ELISA. Finally, peptide sequencing was used to identify the degradation degree and frequency of allergenic epitopes. Results: Samples with added PDX (F-PDX) and IN (F-IN) exhibited lower hardness; smaller, irregular pores; and a honeycomb structure, whereas samples with SSPS (F-SSPS) and BG (F-BG) had higher hardness; large, regular pores; and strong sheet structures. The antigenicity and IgE-binding capacity of F-PDX and F-IN were lower both before and after 120 min of in vitro dynamic gastrointestinal digestion. The peptidomics results indicated that F-PDX and F-IN primarily facilitated the degradation of the glycinin G1 and G2 subunits, β-conglycinin α, and the β subunit. Moreover, it increased the frequency of destruction of allergenic epitopes, and further promoted the degradation of epitopes in the external α-helix structures of glycinin and β-conglycinin compared to FSPI. Conclusions: The addition of polysaccharides had a significant impact on the structure and allergenicity of the soy protein gel, especially PDX and IN. Full article

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

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12 pages, 975 KiB

Open AccessArticle

A New Insight into the Weight Gain Method to Monitor and Evaluate Lipid Peroxidation

by Haniye Pashaei and Reza Farhoosh

Foods 2025, 14(4), 700; https://doi.org/10.3390/foods14040700 - 18 Feb 2025

Viewed by 262

Abstract

The kinetics of change in peroxide value and weight gain were simultaneously studied during the peroxidation of three vegetable oils of various chemical compositions. The initiation and propagation oxidizability parameters O_i (kg mEq⁻¹ h²) and r_n (h⁻¹ [...] Read more.

The kinetics of change in peroxide value and weight gain were simultaneously studied during the peroxidation of three vegetable oils of various chemical compositions. The initiation and propagation oxidizability parameters O_i (kg mEq⁻¹ h²) and r_n (h⁻¹) of the canola, corn, and peanut oils were calculated to be 412 and 0.0894, 160 and 0.0641, and 36.1 and 0.0304, respectively. The weight-based parameter O_iw ranked the oils (103,000, 51,000, and 8000% h², respectively) as the parameter O_i did. However, the equivalent parameter r_nw (0.0680, 0.1198, and 0.1875 h⁻¹, respectively) provided a reverse order than that of the parameter r_n. This was attributed to the fact that the value of r_n represents the formation and decomposition of lipid hydroperoxides in general, whereas the value of r_nw actually represents the overall tendency of an oil to the formation and polymerization of lipid hydroperoxides. Full article

(This article belongs to the Section Food Analytical Methods)

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14 pages, 256 KiB

Open AccessArticle

From Claims to Choices: How Health Information Shapes Consumer Decisions in the Functional Food Market

by Concetta Nazzaro, Anna Uliano, Marco Lerro and Marcello Stanco

Foods 2025, 14(4), 699; https://doi.org/10.3390/foods14040699 - 18 Feb 2025

Viewed by 599

Abstract

The current study examines the impact of health claims on consumer preferences and willingness to pay (WTP) for functional snack bars, focusing on anti-inflammatory and antioxidant properties. Through an experimental auction involving 175 participants, this study investigates how providing clear information on product [...] Read more.

The current study examines the impact of health claims on consumer preferences and willingness to pay (WTP) for functional snack bars, focusing on anti-inflammatory and antioxidant properties. Through an experimental auction involving 175 participants, this study investigates how providing clear information on product health benefits influences consumer interest and WTP while analysing the role of individual health consciousness (HC) in shaping these preferences. The results indicate that detailed health claims positively affect consumer WTP for functional snack bars compared to standard options. Although both anti-inflammatory and antioxidant claims attract consumer interest, no significant difference in WTP was observed between the two, suggesting similar perceived value for these distinct benefits. However, highly health-conscious consumers demonstrate a stronger preference and WTP for anti-inflammatory options, indicating that HC influences specific health claim valuation. These findings underscore the importance of effective health-related messaging in promoting functional foods and suggest that general health claims may resonate more broadly with consumers than specialised ones. This study’s results enhance the current knowledge on functional foods, especially snack bars, offering valuable insights for manufacturers aiming to implement targeted marketing strategies and public health initiatives focused on promoting healthier dietary choices. Full article

(This article belongs to the Section Food Nutrition)

30 pages, 4118 KiB

Open AccessReview

Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits

by Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui and Theodoros Varzakas

Foods 2025, 14(4), 698; https://doi.org/10.3390/foods14040698 - 18 Feb 2025

Viewed by 631

Abstract

Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open or semi-open environments. Based on the studied raw materials, researchers distributed the vinegar into three classes: grain, fruit and animal, with lactic [...] Read more.

Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open or semi-open environments. Based on the studied raw materials, researchers distributed the vinegar into three classes: grain, fruit and animal, with lactic acid bacteria (LAB) playing a pivotal role in their fermentation and contributing significantly to their functional and sensory qualities. Typically, the natural maturation of fresh vinegar necessitates a long period and vast space, engendering a reduced efficiency. To accelerate the vinegar aging process, some physical methods, viz. micro-oxygenation, ozone, ultrasound, microwave, gamma rays, infrared, electric fields and high pressure, have been developed. Produced or enriched by LAB, key bioactive vinegar components are organic acids, phenolic compounds, melanoidins, and tetramethylpyrazine. These active compounds have antibacterial, antioxidant, anti-inflammatory functions; aid in the regulation of liver protection metabolism and glucose control; and have blood pressure, anti-tumor, anti-fatigue and metabolic regulatory effects. The review explores advancements in vinegar production, including modernized fermentation processes and optimized aging techniques, which enhance these beneficial compounds and ensure product consistency and safety. By examining the LAB variety strains and the bioactive profiles of different vinegar types, this study highlights vinegar’s value beyond a culinary product, as a potential therapeutic agent in human nutrition and health. The findings underscore vinegar’s relevance not only in dietary and preventive healthcare but also as a potential functional food ingredient. Further research is needed to explore the mechanisms of action through which LAB contribute to the development of several new healthy vinegars. Full article

(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)

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15 pages, 1212 KiB

Open AccessArticle

Implementation of Plum Skin as a Structuring Agent in Plum Spread

by Aleksandra Bajić, Biljana Cvetković, Jasna Mastilović, Miroslav Hadnađev, Marijana Djordjević, Miljana Djordjević and Bojana Filipčev

Foods 2025, 14(4), 697; https://doi.org/10.3390/foods14040697 - 18 Feb 2025

Viewed by 261

Abstract

Plum skin, a by-product of industrial plum juice production, is rich in phenolic bioactives, functional compounds, and dietary fibers. These compounds support health, while the fibers may also act as structuring agents in food processing. This study investigated the structuring properties of lyophilized [...] Read more.

Plum skin, a by-product of industrial plum juice production, is rich in phenolic bioactives, functional compounds, and dietary fibers. These compounds support health, while the fibers may also act as structuring agents in food processing. This study investigated the structuring properties of lyophilized plum skin (LPS) in functional plum spreads produced in laboratory (F-LS) and semi-industrial (F-IS) environments, compared to a control spread (CS). Textural and rheological properties were analyzed through penetration, spreadability, flow, and dynamic oscillatory tests. Total, soluble, and insoluble dietary fibers (TDF, SDF, and IDF) in LPS and plum purée (PP) were measured using the enzymatic gravimetric method, and pectic substances contents were quantified using the colorimetric carbazole method. Fourier transform infrared spectroscopy confirmed the presence of polysaccharides and pectins in LPS. LPS had higher TDF, SDF, and IDF compared to PP, with TDF in LPS at 38.98 ± 0.52 g/100 g d.m. and IDF as the predominant fraction. The pectin content in LPS was 0.73 ± 0.03 g/100 g d.m., and water retention capacity ranged from 3.63 to 3.86 g/g depending on temperature (room, 50, and 82 °C). Incorporating LPS into the F-IS spread significantly increased all textural and rheological parameters, with TDF three times higher (6.69 g/100 g) compared to CS. All samples exhibited viscoelastic gel-like behavior, and LPS was a statistically significant structuring agent in both functional spreads compared to CS. Full article

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

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18 pages, 4787 KiB

Open AccessArticle

Effects of Different Pretreatments on Wheat Bran and Its Arabinoxylan Obtained by Sequential Extraction with Dilute Alkali and Alkali–Urea Mixture

by Axiang Liu, Shengjie Zhang, Wentao Wang, Hanxue Hou, Yangyong Dai, Cheng Li and Hui Zhang

Foods 2025, 14(4), 696; https://doi.org/10.3390/foods14040696 - 18 Feb 2025

Viewed by 338

Abstract

Arabinoxylan (AX), an abundant and highly valuable component in wheat bran, has its structure and function influenced by the extraction method. A two-step extraction method, involving sequential extraction with a dilute alkali followed by a concentrated alkali–urea mixture, was employed to extract AX [...] Read more.

Arabinoxylan (AX), an abundant and highly valuable component in wheat bran, has its structure and function influenced by the extraction method. A two-step extraction method, involving sequential extraction with a dilute alkali followed by a concentrated alkali–urea mixture, was employed to extract AX from wheat bran. This approach aimed to obtain AX with a high phenolic acid content while achieving a relatively high extraction yield. The dilute alkali extraction could effectively retain the phenolic acid content in the AX extract (≤89 μg/g). However, its yield and sugar content were relatively low. In contrast, the alkali–urea extraction could achieve a relatively high yield (≤55%) and sugar content (≤75%). Different pretreatments (defatting, deproteinization, and delignification) were performed before extraction, causing significant changes to the chemical composition and cell wall structural characteristics of destarched wheat bran, which, in turn, affected the yield and composition of the AX extracts. Deproteinization effectively increased the sugar content, phenolic acid content, and overall yield of the extracts. Different pretreatment and extraction methods significantly affected the DPPH radical scavenging rate and Fe²⁺ chelating rate of the AX extracts but had little impact on the ABTS radical scavenging rate. The antioxidant activity of AX extracted using alkali–urea was unexpectedly higher than that extracted using a dilute alkali. This suggests that the antioxidant activity of AX does not entirely depend on its phenolic acid content but is influenced by various other factors. Full article

(This article belongs to the Special Issue Cereal Bran: Novel Processing Techniques, Nutritional Composition and Health Benefits)

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37 pages, 19060 KiB

Open AccessArticle

Long-Term Dietary Consumption of Grapes Alters Phenotypic Expression in Skeletal Muscle of Aged Male and Female Mice

by Asim Dave, Eun-Jung Park, Sumi Piya and John M. Pezzuto

Foods 2025, 14(4), 695; https://doi.org/10.3390/foods14040695 - 18 Feb 2025

Viewed by 2154

Abstract

(1) Background: Nutrigenomics investigates how diet influences gene expression and how genetic variation impacts dietary responses. Grapes, rich in phytochemicals, exhibit potential disease-preventive properties through nutrigenomic mechanisms rather than direct chemical interactions. This study aimed to explore the modulation of gene expression in [...] Read more.

(1) Background: Nutrigenomics investigates how diet influences gene expression and how genetic variation impacts dietary responses. Grapes, rich in phytochemicals, exhibit potential disease-preventive properties through nutrigenomic mechanisms rather than direct chemical interactions. This study aimed to explore the modulation of gene expression in muscle tissue resulting from long-term grape consumption. (2) Methods: A mouse model was employed to assess gene expression in the skeletal muscles of males and females fed a grape-enriched diet versus a bland diet over 2.5 years. Heatmaps and principal component analyses were performed to identify patterns, and pathway analyses using KEGG, GO, and Reactome were conducted. (3) Results: Significant sex-specific gene expression changes were observed, with female phenotypes showing greater alterations and converging toward male-like characteristics. Twenty-five differentially expressed genes associated with muscle health were identified. Up-regulated genes such as Ahsg, Alb, Apoa1, and Arg1, and down-regulated genes including Camp, Lcn2, and Irf4, suggest improved muscle function. (4) Conclusions: Long-term grape consumption appears to enhance female muscle traits toward a male-like phenotype, potentially indicating broader health benefits. Further studies and clinical trials are needed to confirm human applicability and the physiological implications of these findings. Nonetheless, this research underscores the role of nutrigenomics in understanding dietary influences on gene expression and sex-specific responses. Full article

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

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18 pages, 13512 KiB

Open AccessArticle

Preparation and Characterization of Antioxidative and pH-Sensitive Films Based on κ-Carrageenan/Carboxymethyl Cellulose Blended with Purple Cabbage Anthocyanin for Monitoring Hairtail Freshness

by Manni Ren, Ning Wang, Yueyi Lu and Cuntang Wang

Foods 2025, 14(4), 694; https://doi.org/10.3390/foods14040694 - 18 Feb 2025

Viewed by 539

Abstract

Developing pH-sensitive materials for real-time freshness monitoring is critical for ensuring seafood safety. In this study, pH-responsive indicator films were prepared by incorporating purple cabbage anthocyanin (PCA) into a κ-carrageenan/carboxymethyl cellulose (CA/CMC) matrix via solution casting, with PCA concentrations of 2.5%, 5.0%, 7.5%, [...] Read more.

Developing pH-sensitive materials for real-time freshness monitoring is critical for ensuring seafood safety. In this study, pH-responsive indicator films were prepared by incorporating purple cabbage anthocyanin (PCA) into a κ-carrageenan/carboxymethyl cellulose (CA/CMC) matrix via solution casting, with PCA concentrations of 2.5%, 5.0%, 7.5%, and 10% (w/w). The films exhibited remarkable pH sensitivity, with distinct color changes across pH 2.0–11.0. Incorporating PCA enhanced film crystallinity, antioxidant properties, and opacity while reducing water vapor transmission (WVP). High PCA content resulted in rougher morphology, lowering tensile strength (TS) but improving elongation at break (EB). The indicator film had good environmental stability, and the color difference was not visible after 10 days in the dark and 4 °C conditions. The CA/CMC/PCA-10% film showed the most pronounced pH-responsive color changes, transitioning from purple to green as hairtail freshness deteriorated. This innovative approach highlights the potential of CA/CMC/PCA films as reliable, eco-friendly indicators for real-time seafood freshness monitoring, offering significant advancements in smart packaging technology. Full article

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

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19 pages, 6213 KiB

Open AccessArticle

A Protein-Based Approach for Greek Yogurt Authentication via an HRMS Technique (MALDI-TOF MS) and Milk Powder Detection as a Fraudulent Addition

by Evangelia Krystalli, Nikolaos Thomaidis, Anastasia S. Kritikou and Christos Kokkinos

Foods 2025, 14(4), 693; https://doi.org/10.3390/foods14040693 - 18 Feb 2025

Viewed by 550

Abstract

The popularity of Greek-style yogurt (made from cow, ewe, and goat milk) has grown significantly in recent years thanks to its high protein content, nutritional value, and unique creamy texture, making it vulnerable to illegal practices, such as adulteration. In the present work, [...] Read more.

The popularity of Greek-style yogurt (made from cow, ewe, and goat milk) has grown significantly in recent years thanks to its high protein content, nutritional value, and unique creamy texture, making it vulnerable to illegal practices, such as adulteration. In the present work, a fast and reliable matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS)-based methodology was developed for the detection of yogurt adulteration with cow milk powder, exploiting the intact protein profile. An integrated protein-based workflow was established for the detection of as little as 1% cow milk powder addition into cow and goat milk yogurt. Simultaneously, markers for yogurt classification based on their animal origin (cow, ewe, or goat), type (traditional or strained), and thermal treatment of milk were revealed for the first time. Statistical analysis using chemometric tools, such as unsupervised principal component analysis (PCA) and supervised partial least squares discriminant analysis (PLS-DA) recognition techniques, were implemented for the discrimination/classification of the yogurt samples. Full article

(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)

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15 pages, 3431 KiB

Open AccessArticle

Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics

by Hao Zhang, Xujin Yang, Aiwu Gao and Limin Li

Foods 2025, 14(4), 692; https://doi.org/10.3390/foods14040692 - 17 Feb 2025

Viewed by 439

Abstract

Addressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable [...] Read more.

Addressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable substitute for the fat content in beef mince. This paper aims to evaluate the effect of emulsion gels, formulated primarily with Chinese yam as the key ingredient, on the emulsification properties and microstructural characteristics of beef mince. The findings indicate that, when the proportion of fat substituted by the emulsion gel reaches 50%, the surface hydrophobicity of the beef mince attains a value of 37.34%, which approximates that of beef tallow. Furthermore, the water retention capacity of this formulation is significantly superior to that of the other test groups (p < 0.05). Additionally, when the fat replacement with emulsion gel is increased to 75%, the protein solubility is observed to be 22.85 mg/mL. As the quantity of emulsion gel increases, the gel structure of the beef mince undergoes a gradual densification. This alteration is accompanied by a statistically significant upward trend in the overall α-helix content (p < 0.05), whereas the β-turn angle exhibits an opposite trend and the β-sheet content demonstrates a biphasic pattern, initially increasing and subsequently decreasing. Notably, the random coil of the emulsion gel reaches its minimum when the fat content is at 50%, corresponding to a state of maximal stability in the beef mince. This study provides a basis for developing research into meat products with a healthier fat profile. Full article

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

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23 pages, 1565 KiB

Open AccessReview

Challenges and Advances in the Encapsulation of Bioactive Ingredients Using Whey Proteins

by Manuel Figueiredo, Zsuzsa Sárkány, Fernando Rocha and Pedro M. Martins

Foods 2025, 14(4), 691; https://doi.org/10.3390/foods14040691 - 17 Feb 2025

Viewed by 379

Abstract

Functional foods represent an emerging trend in the food industry. Fortifying foods with bioactive ingredients results in health benefits and reduces the risk of disease. Encapsulation techniques protect sensitive ingredients from degradation due to heat, light, moisture and other factors. Among encapsulating materials, [...] Read more.

Functional foods represent an emerging trend in the food industry. Fortifying foods with bioactive ingredients results in health benefits and reduces the risk of disease. Encapsulation techniques protect sensitive ingredients from degradation due to heat, light, moisture and other factors. Among encapsulating materials, milk whey proteins are particularly attractive due to their availability, GRAS status and remarkable ligand-binding ability. Whey protein was once considered a by-product in the dairy industry but is now seen as a promising resource given its natural role as a nutrient carrier. This work reviews the encapsulation systems that employ whey proteins in the food industry. The structural features of β-lactoglobulin (β-LG), the main protein constituent of milk whey, are presented in the context of its ligand-binding properties. Different types of encapsulation systems using whey proteins are discussed, focusing on the recent advances in stable formulations of bioactives using whey protein, alone or in hybrid systems. Whey proteins are a valuable asset capable of binding sensitive bioactive compounds such as vitamins, polyphenols and antioxidants and forming stable complexes that can be formulated as nanoparticles, nanofibrils, emulsions and other micro- and nanostructures. Developing scalable, solid and stable encapsulation systems is identified as a main challenge in the field. Full article

(This article belongs to the Special Issue Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food)

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14 pages, 1691 KiB

Open AccessArticle

Freshness and Spoilage Patterns of Wild and Farmed Tropical Fish Species with Major Commercial Importance Originating from Saudi Arabian Waters

by Kriton Grigorakis, Dimitra Kogiannou, Mado Kotsiri, Ioannis Kleidas, Paulo H. de Mello, Salaheldeen Habiballah, Ali Alshaikhi, Youssef S. Alhafedh and Asaad H. W. Mohamed

Foods 2025, 14(4), 690; https://doi.org/10.3390/foods14040690 - 17 Feb 2025

Viewed by 454

Abstract

Ice-stored farmed barramundi (Lates calcarifer), snubnose pompano (Trachinotus blochii) and sobaity bream (Sparidentex hasta), as well as wild-caught cobia (Rachycentron canadum), coral trout (Plectropomus leopardus), giant trevally (Caranx ignobilis), milkfish ( [...] Read more.

Ice-stored farmed barramundi (Lates calcarifer), snubnose pompano (Trachinotus blochii) and sobaity bream (Sparidentex hasta), as well as wild-caught cobia (Rachycentron canadum), coral trout (Plectropomus leopardus), giant trevally (Caranx ignobilis), milkfish (Chanos chanos) and mangrove red snapper (Lutjanus argentimaculatus), were compared for their freshness/spoilage using sensory, chemical and microbiological methods. Quality Index Method schemes were developed to determine alterations in the sensory freshness. The shelf lives ranged from 8 (coral trout) to 18 days (sobaity bream). The farmed species always exhibited a significantly longer shelf life than the wild-caught species. The adenosine triphosphate (ATP) breakdown followed different patterns in the studied species. The K-values at the time of sensory rejection ranged from 30 to 80% depending on the species, while the microbial load reached or exceeded a level of 6 log cfu/g. Although the shelf life duration was dependent on the origin of the fish (wild or farmed), the ATP breakdown scheme, as well as the K-values and microbial loads at the time of rejection, were species-dependent and independent of the origin. Full article

(This article belongs to the Special Issue Storage and Shelf-Life Assessment of Food Products)

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23 pages, 4250 KiB

Open AccessArticle

Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility

by Altantungalag Agvaandorj, Yuanzao Li and Junhee No

Foods 2025, 14(4), 689; https://doi.org/10.3390/foods14040689 - 17 Feb 2025

Viewed by 415

Abstract

This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung [...] Read more.

This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans of different varieties (Eohul, Geumsung, and Sohyeon) were cross-linked using an STMP:STPP ratio of 9:1. The structure and thermal properties of CLMB and its digestibility, as well as the textural properties of 10% CLMB gels and their freeze–thaw stability, were evaluated. As a result of the study, CLMB maintained an A-type crystalline structure, but structural changes due to the introduction of phosphate groups were observed during FT-IR analysis. Compared to natural mung bean starch (MBS), the swelling power and solubility decreased, and the gelatinization temperature range increased. Additionally, the cross-linking treatment increased the resistant starch (RS) content. In the case of the gel with 10% CLMB added, the freezing–thawing experiment results show a significant reduction in syneresis and it was confirmed that high stability was maintained even through repeated processes. Our results suggest that CLMB is a functional ingredient with potential applications in the development of food products offering extended shelf lives and tailored nutritional benefits. Full article

(This article belongs to the Special Issue Research on the Structure and Physicochemical Properties of Starch)

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17 pages, 3728 KiB

Open AccessArticle

Lipidomics and Transcriptomics Revealed Dietary Complex Plant Extracts Improve Lipid Composition of Longissimus dorsi Muscle in Sheep

by Hui Guo, Ruixue Nie, Wenwen Wang, Tao Guo, Chang Gao, Jinju Mao, Yuchao Hu, Na Liu, Xiaoping An, Yang Jia, Jingwei Qi and Yuan Wang

Foods 2025, 14(4), 688; https://doi.org/10.3390/foods14040688 - 17 Feb 2025

Viewed by 422

Abstract

Dietary regulation of intramuscular fat (IMF) deposition and fatty acid composition offers an effective strategy to enhance meat nutritional value. As phytogenic supplements rich in bioactive compounds, complex plant extracts (CPE) have demonstrated potential in improving meat quality through lipid metabolism modulation while [...] Read more.

Dietary regulation of intramuscular fat (IMF) deposition and fatty acid composition offers an effective strategy to enhance meat nutritional value. As phytogenic supplements rich in bioactive compounds, complex plant extracts (CPE) have demonstrated potential in improving meat quality through lipid metabolism modulation while ensuring food safety. In this study, we used 36 female sheep, approximately 4 months old and with a similar weight (29.92 ± 2.52 kg), to investigate the effects of CPE supplementation (80 mg/kg) on lipid metabolism. After the 75-day standardized feeding trial, the sheep were subjected to humane slaughter procedures and collected the Longissimus dorsi muscle (LDM) for further experimental process. The findings indicate that CPE significantly increased (p < 0.05) the IMF content (36%) and total fatty acids concentration (10,045.79 to 26,451.99 ug/g). Lipid metabolism in LDM was mainly affected by regulating phospholipids (six lipid subclasses were affected). The qRT-PCR analysis showed that differential expressed genes, PLA2G2D and PLA2G4E, associated with lipid metabolism were significantly reduced. CPE appears to modulate the fatty acids through sphingolipid, linolenic acid metabolism, and glycosphingolipid biosynthesis pathways. Thus, this study uncoded the mechanisms of CPE on fatty acid, providing critical evidence that CPE can regulate the meat quality of ruminants. Full article

(This article belongs to the Section Foodomics)

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17 pages, 1737 KiB

Open AccessArticle

Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products

by Celeste Lazzarini, Matilde Tura, Mara Mandrioli, Marco Setti, Noureddine Mokhtari, Abdelaziz Ait Elkassia, Sara Barbieri, Enrico Valli, Alessandra Bendini and Tullia Gallina Toschi

Foods 2025, 14(4), 687; https://doi.org/10.3390/foods14040687 - 17 Feb 2025

Viewed by 316

Abstract

Consumers are increasingly attracted to innovative, gourmand, and sustainable food products. This has led to a growing interest in flavored olive oils through co-milling processing. This study explores the production and characterization of flavored olive oils obtained by co-milling olives with orange pomace, [...] Read more.

Consumers are increasingly attracted to innovative, gourmand, and sustainable food products. This has led to a growing interest in flavored olive oils through co-milling processing. This study explores the production and characterization of flavored olive oils obtained by co-milling olives with orange pomace, black pepper, and hemp seeds, aiming to enhance their sensory and compositional properties while promoting sustainability through the valorization of agri-food by-products. The flavored olive oils and their control samples were analyzed for free acidity, tocopherols, phenolic compounds, volatiles, and sensory profiles. The flavored oils exhibited an acceptable hydrolytic state and peculiar sensory notes, depending on the ingredients used, as well as enhanced compositional qualities. This research highlights the potential of using oranges and hemp by-products in flavored oil production, offering an innovative approach to reducing food waste, with the possibility of future industrial applications. Full article

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

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23 pages, 6834 KiB

Open AccessArticle

Genetic Algorithm-Back Propagation Neural Network Model- and Response Surface Methodology-Based Optimization of Polysaccharide Extraction from Cinnamomum cassia Presl, Isolation, Purification and Bioactivities

by Qicong Chen, Wenqing Zhang, Yali Wang, Weifeng Cai, Qian Ni, Cuiping Jiang, Jiyu Li and Chunyan Shen

Foods 2025, 14(4), 686; https://doi.org/10.3390/foods14040686 - 17 Feb 2025

Viewed by 377

Abstract

Ultrasonic-assisted enzymatic extraction (UAEE) was utilized to obtain the polysaccharides from the bark of Cinnamomum cassia Presl. (C. cassia). Taking the yield of the crude polysaccharides from C. cassia (CCCP) as the assessment indicator, response surface methodology (RSM) and a genetic [...] Read more.

Ultrasonic-assisted enzymatic extraction (UAEE) was utilized to obtain the polysaccharides from the bark of Cinnamomum cassia Presl. (C. cassia). Taking the yield of the crude polysaccharides from C. cassia (CCCP) as the assessment indicator, response surface methodology (RSM) and a genetic algorithm-back propagation (GA-BP) artificial neural network model were employed to forecast and contrast the optimal parameters for UAEE. The outcomes demonstrated that the GA-BP model, which was superior in prediction accuracy and optimization capabilities to the RSM and BP models, identified the following conditions as optimal for the UAEE of CCCP: cellulase was employed, the temperature for enzymatic hydrolysis was 50.0 °C, the pH value was 5.248, the addition of enzyme was 3%, and the ultrasonic time was 70.153 min. Under these parameters, the yield of CCCP was significantly increased to 28.35%. Then, UAEE-extracted CCCP under optimal conditions was further separated and purified using a DEAE-52 column and SephadexG-100 column, yielding five purified polysaccharides from C. cassia (CCPs). All of these five fractions were acidic polysaccharides with safety at 3 mg/mL. The CCPs did not significantly affect the viability of HaCaT cells affected by UVB exposure. The CCPs demonstrated differential inhibition of nitric oxide production in RAW264.7 cells stimulated by lipopolysaccharide. Full article

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

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23 pages, 3193 KiB

Open AccessArticle

Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound

by Yuanyuan Zhao, Tuyen Truong and Jayani Chandrapala

Foods 2025, 14(4), 685; https://doi.org/10.3390/foods14040685 - 17 Feb 2025

Viewed by 373

Abstract

This study examined the effect of low-frequency ultrasound (20 kHz, 1 and 5 min) on the physiochemical and structural properties of milk powder formulations with varying casein to whey ratios (0:100, 60:40, and 50:50) and calcium addition (30 mM). The ultrasound treatment led [...] Read more.

This study examined the effect of low-frequency ultrasound (20 kHz, 1 and 5 min) on the physiochemical and structural properties of milk powder formulations with varying casein to whey ratios (0:100, 60:40, and 50:50) and calcium addition (30 mM). The ultrasound treatment led to changes in particle size, with an initial increase in aggregation followed by fragmentation. Calcium addition resulted in looser packing, as evidenced by a decrease in both bulk and tapped densities. DSC analysis indicated that calcium addition stabilized the protein–lactose matrix by increasing the glass transition temperature and reducing the number of thermal events. FTIR analysis revealed structural changes in proteins, with a decrease in β-sheet and β-turn and an increase in α-helix structures. These findings suggest that calcium plays a crucial role in reinforcing the structural integrity of the protein–lactose matrix, while ultrasound-induced mechanical forces lead to dynamic changes in particle size and protein conformation. Full article

(This article belongs to the Special Issue Nutrients and Functional Ingredients in Dairy Products)

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17 pages, 2359 KiB

Open AccessArticle

Is Common Dandelion (Taraxacum officinale agg.) Foraged for Food in Vineyards Pesticide Residues Free?

by Maruša Skubic, Helena Baša Česnik, Špela Velikonja Bolta, Denis Rusjan and Helena Šircelj

Foods 2025, 14(4), 684; https://doi.org/10.3390/foods14040684 - 17 Feb 2025

Viewed by 429

Abstract

Consumption of common dandelion (Taraxacum officinale agg.) can pose a risk when foraged in agroecosystems like vineyards where pesticides are frequently used. The aims of our study are to evaluate whether dandelion foraged in vineyards with different management practices (integrated pest management, [...] Read more.

Consumption of common dandelion (Taraxacum officinale agg.) can pose a risk when foraged in agroecosystems like vineyards where pesticides are frequently used. The aims of our study are to evaluate whether dandelion foraged in vineyards with different management practices (integrated pest management, organic, and biodynamic) in spring is suitable for consumption and to assess whether the contents of selected pesticide residues (PR) in integrated vineyards in dandelion vary throughout the seasons. Young dandelion leaves were sampled in spring, summer, and autumn in integrated vineyards, while in spring also in organic and biodynamic vineyards. The selected PR was analyzed using GC-MS/MS and LC-MS/MS, using extraction with acetonitrile. The method was validated on a dandelion matrix according to international guideline SANTE 11312/2021. Despite the use of many pesticides in integrated vineyards, only tebuconazole was detected in spring in one sample (0.005 mg/kg), while no PR was detected in dandelion from organic and biodynamic vineyards. However, at summer sampling seven different PR were detected, of which the kresoxim-methyl maximum residue limit was exceeded in five samples (0.012–0.029 mg/kg), while in autumn no PR was detected. Based on this study, it seems that dandelion leaves foraged in vineyards in spring could be unproblematic for consumption. Full article

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

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14 pages, 1151 KiB

Open AccessArticle

Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties

by Lara Costantini, Maria Teresa Frangipane, Riccardo Massantini, Stefania Garzoli and Nicolò Merendino

Foods 2025, 14(4), 683; https://doi.org/10.3390/foods14040683 - 17 Feb 2025

Viewed by 427

Abstract

Legumes consumption is still low in Western countries, and their incorporation into bakery products could be a solution. However, a minimally processed legume-based product is still a challenge because of its negative impact on acceptance by consumers. Here, an oven-baked chip recipe, based [...] Read more.

Legumes consumption is still low in Western countries, and their incorporation into bakery products could be a solution. However, a minimally processed legume-based product is still a challenge because of its negative impact on acceptance by consumers. Here, an oven-baked chip recipe, based on lentil flour, was fortified with 5% hazelnut skin (HS), a byproduct of hazelnut industrial processing, to improve the nutritional, antioxidant, and sensory features of this innovative food. Indeed, HS addition allows a nutritional profile improvement, increasing the fibers from 11.71% to 15.63%, and maintaining a high protein content (24.03 g/100 g). Furthermore, HS fortification increased total phenolic compounds and total antioxidant capacity by 1.6- and 2-fold, respectively, compared to the control. Finally, HS significantly improved the overall judgment score by 1.2 points (from 5.6 to 6.8 in control and experimental chips, respectively) halving the pulse-like aroma from 8.6 to 4.3 due to the strong decrease in the dodecane compound and due to HS volatile composition, rich in hexanal. Therefore, HS could be a valuable ingredient in improving the nutritional and functional features of bakery products as well as the sensory profiles of less palatable but healthy legume-based foods. Full article

(This article belongs to the Section Food Nutrition)

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20 pages, 7856 KiB

Open AccessArticle

Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins

by Huanyan Liang, Feifei Lv, Mengting Xian, Chenghua Luo, Lei Zhang, Meihua Yang, Qian Li and Xiangsheng Zhao

Foods 2025, 14(4), 682; https://doi.org/10.3390/foods14040682 - 17 Feb 2025

Viewed by 429

Abstract

This investigation evaluates the comparative efficacy of Cinnamomum burmannii leaf essential oil (YXYO) and its main active ingredients as a novel preservative to protect stored food commodities from fungal infestations, aflatoxin B₁ (AFB₁) contamination caused by Aspergillus flavus. Morphological [...] Read more.

This investigation evaluates the comparative efficacy of Cinnamomum burmannii leaf essential oil (YXYO) and its main active ingredients as a novel preservative to protect stored food commodities from fungal infestations, aflatoxin B₁ (AFB₁) contamination caused by Aspergillus flavus. Morphological observations utilizing SEM and TEM revealed significant alterations in treated samples, alongside a decrease in ergosterol content and a dose-dependent disruption of the antioxidant system and energy system. Transcriptomic analysis suggested that differentially expressed genes were predominantly associated with spore growth, the cell wall, the cell membrane, oxidative stress, energy metabolism, and aflatoxin biosynthesis. Solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) identified ten active ingredients in YXYO, including borneol, α-terpineol, terpinen-4-ol, etc. Moreover, an effective inhibition of A. flavus infection in peanuts was observed with the application of 30 μL/disc of YXYO and a blend of its active compounds. Full article

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

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18 pages, 1165 KiB

Open AccessReview

A Review of the Treatments to Reduce Anti-Nutritional Factors and Fluidized Bed Drying of Pulses

by Shu Cheng and Timothy A. G. Langrish

Foods 2025, 14(4), 681; https://doi.org/10.3390/foods14040681 - 17 Feb 2025

Viewed by 435

Abstract

Pulses, rich in proteins, dietary fibers, and essential nutrients, play an important role in human nutrition, especially as alternatives to animal proteins. However, the presence of anti-nutritional factors (ANFs), such as trypsin inhibitors, chymotrypsin inhibitors, phytic acid, and tannins, can hinder nutrient absorption, [...] Read more.

Pulses, rich in proteins, dietary fibers, and essential nutrients, play an important role in human nutrition, especially as alternatives to animal proteins. However, the presence of anti-nutritional factors (ANFs), such as trypsin inhibitors, chymotrypsin inhibitors, phytic acid, and tannins, can hinder nutrient absorption, reduce protein digestibility, and impair the overall nutritional value of these foods (pulses). This literature review critically examines fluidized bed drying (FBD) as a promising method for processing pulses, with a focus on the effectiveness of FBD in reducing ANFs while preserving protein quality. The review highlights the impact of FBD on the quality and nutritional properties of pulses, discussing the effect of FBD on different kind of ANFs. Although FBD shows significant potential in reducing certain enzyme inhibitors, it has limitations in removing thermally stable ANFs, such as phytic acid. Furthermore, the review explores energy and exergy efficiencies in FBD systems, emphasizing the need for advanced technologies such as air recycle systems to enhance sustainability. This review identifies significant gaps in existing research, particularly in optimizing FBD methods for the effective removal of ANFs and in developing energy-efficient processing strategies. Full article

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

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