Foods

14 pages, 2764 KiB

Open AccessArticle

The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C)

by Longquan Xiao, Lin Cui, Molazi Lapu, Ting Bai, Juan Wang, Xiaoying Guo, Dayu Liu, Mingxue Liu and Xinhui Wang

Foods 2025, 14(9), 1653; https://doi.org/10.3390/foods14091653 - 7 May 2025

Viewed by 343

Abstract

Microbial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to investigate the mechanism of bacterial community [...] Read more.

Microbial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to investigate the mechanism of bacterial community assembly and the effect of microbial succession on quality changes during the preservation of goat meat. The results showed that the stochastic process was the primary driving mechanism during community construction. During the chilled storage, the predominant bacteria in the three groups at the genus level were Acinetobacter and Pseudomonas. With the extension of storage duration, the relative abundance of Pseudomonas in samples from local markets and slaughterhouses increased rapidly and gradually acted as dominant flora during the succession process. Spearman correlation analysis revealed that Pseudomonas exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness (p < 0.01), which is crucial in the degradation of meat quality. These results provide guidance for regulating the microbial communities of goat meat during preservation by optimizing the storage conditions to delay the deterioration of goat meat. Full article

(This article belongs to the Section Food Microbiology)

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18 pages, 1223 KiB

Open AccessArticle

Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile

by Isabel Janid Perez-Viveros, Sergio Erick García-Barrón, Blanca Elizabeth Hernández-Rodríguez, Ariadna Isabel Barrera-Rodríguez, Claudia Ariadna Acero-Ortega and Anastacio Espejel-García

Foods 2025, 14(9), 1652; https://doi.org/10.3390/foods14091652 - 7 May 2025

Viewed by 231

Abstract

Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, [...] Read more.

Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was “slightly” accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables. Full article

(This article belongs to the Special Issue Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods)

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22 pages, 1811 KiB

Open AccessArticle

A Balancing Act—20 Years of Nutrition and Health Claims Regulation in Europe: A Historical Perspective and Reflection

by Sonja Jost, Christian Herzig and Marc Birringer

Foods 2025, 14(9), 1651; https://doi.org/10.3390/foods14091651 - 7 May 2025

Viewed by 456

Abstract

The Nutrition and Health Claims Regulation (NHCR) has introduced a new regulatory perspective in food manufacturing, along with influencing consumers’ perception of health-related food claims. Since 2006, a new standard of science-based claims has significantly impacted the European health food market. Over the [...] Read more.

The Nutrition and Health Claims Regulation (NHCR) has introduced a new regulatory perspective in food manufacturing, along with influencing consumers’ perception of health-related food claims. Since 2006, a new standard of science-based claims has significantly impacted the European health food market. Over the years, numerous additional decisions have been made, and the ongoing process remains challenging for policymakers striving to harmonize consumer protection and trade within and outside the European Union (EU). This paper presents the current state of the NHCR’s implementation, along with key events aimed at enhancing understanding among consumer organizations and food industry stakeholders, while also offering an insider perspective on relevant policy issues. Additionally, we address two pertinent policy issues to elucidate the associated challenges and opportunities, providing insights to support informed decision-making by policymakers. We use the nutrient profiles framework as a case study to illustrate considerations underpinning the objective of “consumer protection”, while the “probiotics” market serves as an example for exploring the goal of “facilitation of trade”. This historical perspective and reflection lead us to propose possible solutions for future food regulation. Full article

(This article belongs to the Special Issue Functional Foods, Gut Microbiota, and Health Benefits)

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25 pages, 13259 KiB

Open AccessArticle

Anthocyanin-Loaded Double Pickering Emulsion Stabilized by Phosphorylated Perilla Seed Protein Isolate–Pectin Complexes and Its Environmental Stability

by Zhao Chen, Jun Yang, Hao Guo, Xiuling Zhang and Wentao Zhang

Foods 2025, 14(9), 1650; https://doi.org/10.3390/foods14091650 - 7 May 2025

Viewed by 334

Abstract

Thus far, the focus of research has been on employing perilla seed protein isolate (PSPI) to stabilize emulsions encapsulating hydrophobic substances, but there is a dearth of studies focusing on PSPI-stabilized double emulsions for encapsulating hydrophilic materials. This experiment investigated the environmental stability [...] Read more.

Thus far, the focus of research has been on employing perilla seed protein isolate (PSPI) to stabilize emulsions encapsulating hydrophobic substances, but there is a dearth of studies focusing on PSPI-stabilized double emulsions for encapsulating hydrophilic materials. This experiment investigated the environmental stability (thermal, ionic strength, and freeze–thaw stability) of PSPI-stabilized double emulsions encapsulating anthocyanins. During thermal stability experiments, the emulsion color lightened as the treatment temperature increased, whereas the microstructures of the emulsions exhibited no notable differences among the groups. The anthocyanin retention and antioxidant capacity decreased with increasing thermal treatment temperature. After thermal treatment, no creaming or separation was observed, and anthocyanin retention remained above 65% in all groups. Ionic strength exerted a certain influence on the stability of the emulsions, with droplet size increasing and anthocyanin retention dwindling as ionic strength intensified. At an ionic strength of 100 mmol/L, anthocyanin retention surpassed 70%. No delamination was observed at any of the ionic strengths. With the augmentation of freeze–thaw cycles, the emulsions darkened and yet remained unseparated, droplet size progressively increased, and anthocyanin retention progressively decreased. The findings indicate that the emulsions were environmentally stable and could serve as a reference for the development of related emulsions. Full article

(This article belongs to the Special Issue Utilization of Plant Protein for Functional Food Ingredients and Biobased Products)

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23 pages, 5980 KiB

Open AccessArticle

Study on Moisture Phase Changes in Bread Baking Using a Coupling Model

by Luo Zhang, Wei Yang, Kai Xu, Linshuang Long and Hong Ye

Foods 2025, 14(9), 1649; https://doi.org/10.3390/foods14091649 - 7 May 2025

Viewed by 157

Abstract

Moisture phase change (MPC), a key process in bread baking, significantly impacts heat and mass transfer, as confirmed by experiments. However, existing models poorly characterize this phenomenon, and its quantitative impact on baking needs systematic study. This research develops a coupled multiphase model [...] Read more.

Moisture phase change (MPC), a key process in bread baking, significantly impacts heat and mass transfer, as confirmed by experiments. However, existing models poorly characterize this phenomenon, and its quantitative impact on baking needs systematic study. This research develops a coupled multiphase model for heat and mass transfer with large deformation, employing both equilibrium and nonequilibrium approaches to describe MPC in closed and open pores, respectively. Experimentally calibrated pore-opening functions and viscosity variations revealed that pore-opening primarily occurs at 71–81 °C, whereas dough solidification occurs at 50–110 °C. Model-based analysis indicates that in closed pores, evaporation–diffusion–condensation is the primary mode of moisture transport and heat transfer with contributing approximately 60% of the total effective thermal conductivity, and when pores open, water vapor evaporates or condenses on pore walls, forming an ‘evaporation front’ and ‘condensation front’. The content of liquid water increases at the ‘condensation front’ and decreases at the ‘evaporation front’. Bread deformation is predominantly governed by pressure differentials between closed pores and the ambient environment, with the partial pressure of water vapor emerging as the principal driver because its average content exceeds 70% within closed pores. These findings demonstrate that MPC governs heat and mass transfer and deformation during bread baking. Full article

(This article belongs to the Section Grain)

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14 pages, 2024 KiB

Open AccessArticle

A Novel Chiral Molecularly Imprinted Electrochemical Sensor Based on β-CD Functionalized Graphene Quantum Dots for Enantioselective Detection of D-Carnitine

by Feng Yang, Xin Qi, Yan Chen, Kai Tang, Mengyang Fang, Yanwei Song, Jiufen Liu and Lianming Zhang

Foods 2025, 14(9), 1648; https://doi.org/10.3390/foods14091648 - 7 May 2025

Viewed by 267

Abstract

In this study, β-cyclodextrin (β-CD) functionalized graphene quantum dots (GQDs) was employed to augment the array of chiral recognition sites, thereby enhancing the affinity of GQDs/β-CD composite for imprinting molecules and realizing heightened chiral selectivity. The incorporation of GQDs/β-CD into the synthesis of [...] Read more.

In this study, β-cyclodextrin (β-CD) functionalized graphene quantum dots (GQDs) was employed to augment the array of chiral recognition sites, thereby enhancing the affinity of GQDs/β-CD composite for imprinting molecules and realizing heightened chiral selectivity. The incorporation of GQDs/β-CD into the synthesis of molecularly imprinted polymers (MIPs), synergizing with the host-guest inclusion properties of β-CD and the abundant carboxyl groups of GQDs, enhanced the chiral recognition capacity of MIPs materials. Consequently, a novel MIPs/(GQDs/β-CD) sensor with chiral recognition capabilities tailored for D-carnitine was successfully fabricated. The binding mechanism between GQDs/β-CD and D-carnitine was elucidated via Ultraviolet-visible spectroscopy and Fourier transform infrared spectroscopy. The variation in the response signal (ΔI) of the probe molecule exhibited a linear correlation with the logarithm of D-carnitine concentration (lgC) in the range of 1.0 × 10⁻¹² mol/L to 1.0 × 10⁻⁹ mol/L, and the detection limit (3δ/S) was calculated as 2.35 × 10⁻¹³ mol/L. These results underscore a 7.15-fold enhancement in the selectivity of MIPs/(GQDs/β-CD) sensor for D-carnitine recognition. Moreover, the sensor presented commendable efficacy in real-world scenarios, yielding recovery rates ranging from 98.5% to 103.0% during the determination of D-carnitine content in real samples. Full article

(This article belongs to the Special Issue Development and Application of Biosensors in the Food Field)

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20 pages, 5360 KiB

Open AccessArticle

The Transcriptome Analysis Provides New Insights into Signaling for Bamboo Shoot Development of Sympodial Bamboo

by Shunkai Hu, Mengran Dong and Qirong Guo

Foods 2025, 14(9), 1647; https://doi.org/10.3390/foods14091647 - 7 May 2025

Viewed by 190

Abstract

Bamboo is a member of the Poaceae family and serves as an important economic resource with various applications, including reforestation, food production, and environmental conservation, due to its rapid growth and renewable nature. Among its various uses, bamboo shoots stand out for their [...] Read more.

Bamboo is a member of the Poaceae family and serves as an important economic resource with various applications, including reforestation, food production, and environmental conservation, due to its rapid growth and renewable nature. Among its various uses, bamboo shoots stand out for their tender texture and delicate flavor, making them a highly sought-after culinary delicacy in many cultures and a key ingredient in global food industries. Despite extensive research on the development of monopodial bamboos, studies focused on the developmental processes of sympodial bamboos, especially regarding their culinary potential, remain limited. This study conducted a comprehensive transcriptomic analysis of sympodial bamboo (Bambusa sp.) across six developmental stages (S1–S6) to uncover the molecular regulatory networks governing early bamboo shoot development. The results revealed that 1603 common differentially expressed genes (DEGs) across S1–S6 were enriched in multiple key pathways, with the most significant being plant hormone signaling, MAPK signaling, and Glycolysis/Gluconeogenesis pathways. Co-expression clustering analysis indicated that the Glycolysis/Gluconeogenesis pathway plays a crucial role during the later stages of bamboo shoot development (S5–S6), impacting its texture and flavor—two critical factors determining its culinary quality. Further Weighted Gene Co-expression Network Analysis (WGCNA) highlighted the significant role of the MAPK signaling pathway during early bamboo shoot development and identified key hub genes (MKK, MPK, MEKK) within this pathway, emphasizing their importance in cell division and hormonal coordination. This study provides valuable insights into the molecular mechanisms underlying the rapid growth and exceptional flavor of bamboo shoots and lays the foundation for the genetic improvement of bamboo as a sustainable and nutritious food source, enhancing its value as a premium food ingredient in the global market. Full article

(This article belongs to the Section Foodomics)

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18 pages, 1741 KiB

Open AccessReview

Nitraria sibirica Pall.: A Halophytic Resource for Antioxidant-Rich Functional Foods and Ecological Resilience

by Keyi Lu, Xinmei Zhang, Liping Zhao, Jikun Xu and Jianmei Li

Foods 2025, 14(9), 1646; https://doi.org/10.3390/foods14091646 - 7 May 2025

Viewed by 176

Abstract

Nitraria sibirica Pall., a halophytic shrub native to arid and saline–alkaline ecosystems, represents a dual-purpose resource for ecological stabilization and functional food development. This review synthesizes current knowledge of its bioactive compounds and pharmacological properties, while identifying research gaps in stress-induced metabolic regulation. The [...] Read more.

Nitraria sibirica Pall., a halophytic shrub native to arid and saline–alkaline ecosystems, represents a dual-purpose resource for ecological stabilization and functional food development. This review synthesizes current knowledge of its bioactive compounds and pharmacological properties, while identifying research gaps in stress-induced metabolic regulation. The plant contains diverse phytochemicals including phenolic glycosides (e.g., clovin), alkaloids (e.g., nitraramine), immunomodulatory polysaccharides, and anthocyanins, which collectively demonstrate superior antioxidant capacity (freeze-dried polysaccharides outperform Butylated Hydroxytoluene (BHT)), significant antihypertensive effects via angiotensin-converting enzyme (ACE) inhibition and nitric oxide (NO) pathway activation, and broad-spectrum antimicrobial activity against foodborne pathogens. Notably, its pectin components reduce allergen absorption by 72%, suggesting potential as hypoallergenic food additives. These findings validate traditional medicinal uses while revealing novel applications in functional foods and nutraceuticals. Despite promising preclinical results, key challenges remain in understanding compound synergies under environmental stress and translating findings to human applications. Future research should employ multi-omics approaches to elucidate stress-adaptive phytochemical biosynthesis, coupled with clinical validation and sustainable cultivation methods. As a model species for ecological and nutritional applications, N. sibirica offers innovative solutions for addressing both global health challenges (metabolic disorders) and environmental concerns (soil rehabilitation), positioning it at the forefront of climate-resilient agricultural innovation. Full article

(This article belongs to the Special Issue The Effect of Food Bioactive Compounds on Reducing Oxidative Stress)

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18 pages, 4753 KiB

Open AccessArticle

Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality

by Luísa Ozorio, Aline Beatriz Soares Passerini, Ana Paula Corradi da Silva, Anna Rafaela Cavalcante Braga and Fabiana Perrechil

Foods 2025, 14(9), 1645; https://doi.org/10.3390/foods14091645 - 7 May 2025

Viewed by 195

Abstract

Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study aimed [...] Read more.

Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study aimed to develop mixed pea protein–polysaccharide gels with tailored textural properties for plant-based products. The gels were prepared using pea protein and different polysaccharides, including low-acyl gellan gum (GGLA), carrageenan (CA), pectin (PEC), and high-acyl gellan gum (GGHA), along with 60 mM NaCl or CaCl₂. The dispersions were heated to 80 °C for 30 min under mechanical stirring, followed by a pH adjustment to 7.0 with NaOH (0.1 M). The samples were then analyzed via oscillatory temperature sweep rheometry, confocal microscopy, and uniaxial compression. Self-supporting and non-self-supporting gels were obtained from the various formulations, comprising pure polysaccharide and mixed gels with diverse textures for food applications. The developed gels show a strong potential for use in meat analogs, cheeses, cream cheeses, and sauces, offering the flexibility to fine-tune their mechanical and sensory properties based on the product requirements. Combining biopolymers enables customized texture and functionality, addressing critical gaps in plant-based food innovation. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

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19 pages, 3931 KiB

Open AccessArticle

Effects of Transglutaminase and Heat Treatment on the Structure and Gelation Properties of Camel Casein Protein

by Qing Niu, Enhui Liu, Chenkun Huo, Fei Zhang, Ruiqi He, Jie Yang and Zhongkai Zhao

Foods 2025, 14(9), 1644; https://doi.org/10.3390/foods14091644 - 7 May 2025

Viewed by 176

Abstract

This study investigated the effects of transglutaminase (TGase) content (0%, 0.5%, 1%, 1.5%) and heat treatment (25 °C, 70 °C, 80 °C, 90 °C) on the structure and gel properties of camel casein protein. The results indicate that a TGase concentration of 0.5% [...] Read more.

This study investigated the effects of transglutaminase (TGase) content (0%, 0.5%, 1%, 1.5%) and heat treatment (25 °C, 70 °C, 80 °C, 90 °C) on the structure and gel properties of camel casein protein. The results indicate that a TGase concentration of 0.5% combined with a heat treatment of 90 °C in SDS-PAGE facilitates the aggregation and crosslinking of protein molecules to form polymers, with the degree of crosslinking increasing alongside the TGase concentration. In FTIR, the treatment with TGase and heat resulted in a shift of the absorption peak of the amide I band, indicating a transition of the secondary structure from a loose to an ordered configuration. Additionally, surface hydrophobicity and heat enthalpy values were significantly increased, while the thermal transition temperature of casein gradually decreased. Following TGase binding and heat treatment, casein protein molecules formed a network structure characterized by small pore sizes and close crosslinking. Rheological analysis revealed that 0.5% TGase treatment significantly lowered the gel formation point of casein, promoted gelation, and effectively enhanced the mechanical properties and water-holding capacity of the casein gels. These findings provide theoretical reference for the development of camel protein modification and gel products. Full article

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

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20 pages, 1534 KiB

Open AccessReview

Physiological Functions of the By-Products of Passion Fruit: Processing, Characteristics and Their Applications in Food Product Development

by Zhaohan Liu, Xiaonan Wang, Qianwen Li, Xiaojing Kang, Yan Li, Chunmiao Gong, Yang Liu and Han Chen

Foods 2025, 14(9), 1643; https://doi.org/10.3390/foods14091643 - 7 May 2025

Viewed by 254

Abstract

The by-products of passion fruit are typically discarded during processing, contributing to resource waste and environmental harm. These residues are rich in dietary fiber and polyphenols, compounds linked to health benefits, including blood sugar regulation, improved lipid profiles, gut microbiome balance, and weight [...] Read more.

The by-products of passion fruit are typically discarded during processing, contributing to resource waste and environmental harm. These residues are rich in dietary fiber and polyphenols, compounds linked to health benefits, including blood sugar regulation, improved lipid profiles, gut microbiome balance, and weight management. Beyond their nutritional value, these by-products possess dual functional roles in food systems: their bioactive components act as natural fortifiers and health-promoting agents. Recent studies indicate they can enhance food quality by improving water retention and texture while serving as prebiotics to promote beneficial gut bacteria growth. This dual functionality supports both food innovation and metabolic health, particularly in reducing post-meal blood sugar spikes. To advance research and industry applications, this review synthesizes recent findings on the nutritional properties of passion fruit by-products and their use in food products such as dairy, pasta, and meat. The analysis aims to guide the sustainable utilization of these underrated resources and expand their role in functional food development. Full article

(This article belongs to the Section Plant Foods)

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19 pages, 3185 KiB

Open AccessArticle

Dietary Supplementation with Green Alga (Chlorella pyrenoidosa) Enhances the Shelf Life of Refrigerated Nile Tilapia (Oreochromis niloticus) Fillets

by Leticia Franchin Rodrigues, Mayumi Fernanda Aracati, Susana Luporini de Oliveira, Camila Carlino-Costa, Romário Alves Rodrigues, Mateus Roberto Pereira, Hirasilva Borba, Cleber Fernando Menegasso Mansano, Gabriel Augusto Marques Rossi, Jorge Galindo-Villegas, Gabriel Conde, Luiz Arthur Malta Pereira, Hélio José Montassier and Marco Antonio de Andrade Belo

Foods 2025, 14(9), 1642; https://doi.org/10.3390/foods14091642 - 7 May 2025

Viewed by 199

Abstract

Given the critical need for strategies to enhance food safety and quality, particularly due to the rapid spoilage of fish, this study investigated the effect of dietary supplementation with green alga (Chlorella pyrenoidosa) on the shelf life of Nile tilapia ( [...] Read more.

Given the critical need for strategies to enhance food safety and quality, particularly due to the rapid spoilage of fish, this study investigated the effect of dietary supplementation with green alga (Chlorella pyrenoidosa) on the shelf life of Nile tilapia (Oreochromis niloticus) fillets. In addition, the microbiological, physicochemical, and sensory qualities of the fillets were evaluated. Eighty-four healthy tilapias (100 ± 2 g) were randomly allocated in three groups (n = 28 per group): a control group (without C. pyrenoidosa supplementation) and two treatment groups supplemented with either 5 or 10 g of C. pyrenoidosa per kg of feed. After 30 days of feeding, the fish were slaughtered and their fillets stored at 4 °C for evaluation at 0, 7, 15, and 30 days post-slaughter (dps). Fillets from fish supplemented with C. pyrenoidosa showed significant lower counts of coliforms, Enterobacteriaceae, and mesophilic and psychrotrophic microorganisms compared to the control. Supplementation also reduced thiobarbituric acid reactive substance (TBARS) levels and pH over the 30-day storage period. Sensory and color analyses indicated improved brightness, appearance, and firmness in fillets from treated groups, while control fillets exhibited poorer odor quality. Our findings demonstrate a dose-dependent effect of C. pyrenoidosa supplementation in improving the microbiological, physicochemical, and sensory quality of Nile tilapia fillets during refrigerated storage for up to 30 days. Full article

(This article belongs to the Special Issue Enhancing Shelf Life of Food Products: Strategies, Challenges and Innovations)

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14 pages, 2629 KiB

Open AccessArticle

Preparation, Structural Characterization and Biological Activity Study of Selenium-Rich Polysaccharides from Cyclocarya paliurus

by Yulan Dong, Zijue Wang, Qinghui Xia, Juan Chen, Quanwei Lv, Shaopeng Zhang, Shuiyuan Cheng, Xiaoling Chen and Xingxing Dong

Foods 2025, 14(9), 1641; https://doi.org/10.3390/foods14091641 - 7 May 2025

Viewed by 158

Abstract

In this study, we extracted, separated, and purified polysaccharides from Se-enriched Cyclocarya paliurus (Se-CPP-1) and compared them with their non-Se-enriched counterparts (CPP-1) to investigate the impact of selenium on their structural and functional properties. Structural characterization by HPLC, GC-MS, and SEM revealed that [...] Read more.

In this study, we extracted, separated, and purified polysaccharides from Se-enriched Cyclocarya paliurus (Se-CPP-1) and compared them with their non-Se-enriched counterparts (CPP-1) to investigate the impact of selenium on their structural and functional properties. Structural characterization by HPLC, GC-MS, and SEM revealed that Se-CPP-1 is an acidic heteropolysaccharide with a lower molecular weight (76.6 vs. 109.22 kDa), smaller particle size (418.22 vs. 536.96 nm), and higher negative zeta potential (−43.15 vs. −21.29 mV), indicating enhanced colloidal stability. SEM imaging further demonstrated a distinctive flaky morphology in Se-CPP-1. Functional assays showed that Se-CPP-1 significantly outperformed CPP-1 in scavenging free radicals (DPPH/ABTS), stimulating RAW264.7 macrophage proliferation (CCK-8 assay), enhancing phagocytic activity, and promoting NO secretion. These improvements were attributed to selenium-induced modifications in polysaccharide conformation and surface properties. Our findings highlight the potential of selenium fortification in developing high-efficacy C. paliurus polysaccharides for antioxidant and immunomodulatory applications. Full article

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

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16 pages, 2034 KiB

Open AccessArticle

Preliminary Exploration on the Effects of a Novel Antidepressant Formula Food in a Mouse Model

by Xu Chen, Ruoxi Mao, Yunxia Zou, Wentian Yue, Wenwen Dong and Yali Zhang

Foods 2025, 14(9), 1640; https://doi.org/10.3390/foods14091640 - 7 May 2025

Viewed by 195

Abstract

Depression poses increasing public health challenges, and alternative dietary strategies are gaining attention for their potential therapeutic effects. This study evaluates a natural ingredient-based formula powder (FP) for its antidepressant effects in a chronic unpredictable mild stress (CUMS) mouse model under both a [...] Read more.

Depression poses increasing public health challenges, and alternative dietary strategies are gaining attention for their potential therapeutic effects. This study evaluates a natural ingredient-based formula powder (FP) for its antidepressant effects in a chronic unpredictable mild stress (CUMS) mouse model under both a standard diet and high-fat high-sugar diet (HFHSD) conditions. Behavioral tests demonstrated that FP significantly reduced immobility time in the forced swimming test and tail suspension test, and improved anxiety-like behavior in the open field test, particularly by increasing the central zone activity in mice fed a standard diet. FP supplementation also mitigated CUMS- and HFHSD-induced organ damage, as indicated by increased small intestine and colon coefficients. At the molecular level, FP downregulated the expression of pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) and upregulated brain-derived neurotrophic factor (BDNF) and tryptophan hydroxylase-2 (TPH2) in the hippocampus and colon. These findings suggest that FP exerts antidepressant-like effects by alleviating neuroinflammation and supporting the gut–brain axis, offering a promising functional food approach for managing depression. Full article

(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)

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15 pages, 2435 KiB

Open AccessArticle

Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements

by Jingjing Huang, Haiqiu Wei, Zhang Luo, Liang Li, Zhendong Liu and Ningning Xie

Foods 2025, 14(9), 1639; https://doi.org/10.3390/foods14091639 - 7 May 2025

Viewed by 151

Abstract

The mechanistic effects of Zanthoxylum bungeanum on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis using Z. bungeanum aqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied at concentrations from 0.125% to 1.20% in the meat [...] Read more.

The mechanistic effects of Zanthoxylum bungeanum on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis using Z. bungeanum aqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied at concentrations from 0.125% to 1.20% in the meat paste. Optimal textural enhancement was achieved at 0.25% ZBAE, as proved by significantly improving water holding capacity (1.77% increase), hardness (139.87% increase), and gel strength (46.04% increase) relative to the control group (p < 0.05). Specifically, this concentration: (i) promoted protein molecular rearrangement of by enhancing hydrophobic interactions (33.33% increase) and hydrogen bonding (287.99% increase); (ii) induced conformational transitions from α-helix (42.62% decrease) to β-sheet formations (21.11% increase); and (iii) generated a homogeneous three-dimensional protein network characterized by a fractal dimension of 2.769 ± 0.006 and a porosity of 38.350 ± 0.333%. The addition of natural polyphenols from Z. bungeanum may optimize the textural quality of processed meat products. Full article

(This article belongs to the Special Issue Trends and Prospects in Novel Meat Products with Healthier Properties)

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25 pages, 4243 KiB

Open AccessArticle

Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Larimichthys crocea) Fillets

by Shuting Huang, Shuji Liu, Ping Wen, Xiangyang Lin, Xiaoting Chen, Yongchang Su, Yuping Xie, Huawei Zheng, Yihui Chen and Zhiyu Liu

Foods 2025, 14(9), 1638; https://doi.org/10.3390/foods14091638 - 7 May 2025

Viewed by 171

Abstract

This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured [...] Read more.

This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% salt followed by hot air drying to obtain different moisture contents (BMC-65, BMC-60, and BMC-55). Then, the fillets were roasted at 220 °C for 20 min. There were four replicates for each group. Various indicators, including color, texture, thiobarbituric acid-reactive substance (TBARS) content, total volatile basic nitrogen (TVB-N) content, water distribution, volatile components, and myofibrillar proteins were determined, and a sensory evaluation was carried out. The results showed that as the water content decreased, the lightness (L*) of the roasted fillets significantly decreased (p < 0.05), while the redness (a*) and yellowness (b*) increased. The hardness, shear force, TBARS, and TVB-N values all increased significantly (p < 0.05). The proportion of immobile water decreased, while the proportions of tightly bound water, free water, and loosely bound water increased. The electronic nose, electronic tongue, and GC-MS analyses revealed that there were significant differences in odor, taste, and volatile components among fillets with different water contents. A comprehensive analysis of all the indicators demonstrated that the fillets with an initial water content of 65% (BMC-65) achieved the best sensory qualities after roasting in terms of taste and flavor. An appropriate reduction in the initial water content helped to improve the texture and appearance of the fillets while delaying the degradation of proteins and lipids. This study provides a theoretical foundation for optimizing the roasting process of large yellow croaker fillets. Future research could explore the synergistic effects of the roasting conditions and water content to achieve more accurate quality control. Full article

(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)

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15 pages, 2006 KiB

Open AccessArticle

Continuous Liquid–Liquid Extraction of High-Purity Lutein from Chlorella vulgaris via Centrifugal Partition Chromatography: Utilizing Limonene as Renewable Solvent for Microalgae Biomass Valorization

by Weiheng Kong, Xianjiang Lin, Jing Ye and Yanbin Lu

Foods 2025, 14(9), 1637; https://doi.org/10.3390/foods14091637 - 6 May 2025

Viewed by 319

Abstract

In this study, an efficient and eco-friendly method was developed for continuous liquid–liquid extraction of lutein from microalgae Chlorella vulgaris. By employing a limonene-based biphasic liquid system, high-purity lutein was successfully obtained from the crude extract in a single run via centrifugal [...] Read more.

In this study, an efficient and eco-friendly method was developed for continuous liquid–liquid extraction of lutein from microalgae Chlorella vulgaris. By employing a limonene-based biphasic liquid system, high-purity lutein was successfully obtained from the crude extract in a single run via centrifugal partition chromatography (CPC). Evaluation and optimization results demonstrated that limonene could effectively serve as a replacement for n-hexane as the solvent system for lutein extraction, exhibiting natural renewability and minimal environmental impact. Furthermore, the elution–extrusion operation mode was employed to fully exploit the liquid nature of the stationary phase in the extraction process, allowing for continuous sampling and separation without interruption. This proposed protocol offers a sustainable and environmentally friendly alternative for extracting valuable ingredients from microalgae biomass, demonstrating its potential as a scalable solution for producing lutein-enriched ingredients applicable to functional foods and nutraceuticals. Full article

(This article belongs to the Special Issue Development and Innovation of Marine Nutritious and Healthy Foods: A Multidimensional Focus on Protein Functionality)

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21 pages, 2000 KiB

Open AccessArticle

Assessment of Food Safety Knowledge and Practices Among Medical Students

by Maria Nițescu, Mirela Maria Nedelescu, Elena Moroşan, Anca Angela Simionescu, Florentina Ligia Furtunescu, Bianca Eugenia Ştefănescu, Mihail Tusaliu, Eugenia Panaitescu, Alin-Marian Stanciu and Irina Mihaela Stoian

Foods 2025, 14(9), 1636; https://doi.org/10.3390/foods14091636 - 6 May 2025

Viewed by 246

Abstract

Food safety is an important requirement for protecting human health worldwide. In particular, medical students’ education on food safety is essential for them as future physicians, and university education is the first step in acquiring this knowledge. We performed an online survey with [...] Read more.

Food safety is an important requirement for protecting human health worldwide. In particular, medical students’ education on food safety is essential for them as future physicians, and university education is the first step in acquiring this knowledge. We performed an online survey with 1277 respondents among medical students to assess knowledge, attitudes, and practices (KAPs) related to food safety regarding microbiological contamination. Our findings showed that more than half of the respondents presented a low level of food safety knowledge, with a score between 11–60 points, and only 6% managed to score between 81 and 100 points, which was considered a high level of knowledge. On the contrary, we found that most participants had a high level of good practice: 58% scored more than 25 points, 39% had an average level of good practice (scoring between 21 and 25 points), and 3% of respondents had a low level of good practice (scoring below 21 points). We also noticed a statistically significant difference between total scores of preclinical and clinical years of study among medical students (p = 0.005) regarding food safety knowledge. The frequency of cooking was positively correlated with the level of food safety knowledge, but not with food safety practices. Our study shows that better knowledge on food safety is needed among medical students. Improving knowledge and awareness of food safety in relation to microbiological contamination is a good way to protect themselves and to promote the correct food safety knowledge and measures among their patients. Full article

(This article belongs to the Special Issue Prospects for Risks and Benefits in the Context of Food and Health)

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24 pages, 2316 KiB

Open AccessReview

The Application of Cold Atmospheric Plasma (CAP) in Barley Processing as an Environmentally Friendly Alternative

by Norman Barner, Michael Nelles and Leif-Alexander Garbe

Foods 2025, 14(9), 1635; https://doi.org/10.3390/foods14091635 - 6 May 2025

Viewed by 239

Abstract

Cold atmospheric plasma (CAP) is a novel and versatile technology, which is not yet used in the food and agricultural sector for barley processing. In lab-scale applications, the technology shows potential in extending shelf life and ensuring food safety and quality, e.g., during [...] Read more.

Cold atmospheric plasma (CAP) is a novel and versatile technology, which is not yet used in the food and agricultural sector for barley processing. In lab-scale applications, the technology shows potential in extending shelf life and ensuring food safety and quality, e.g., during storage. CAP reactive nature counteracts insect pests, fungi, and bacteria, but also improves seed germination and facilitates plant growth not only under stress conditions. Its generation does not require water, chemicals, or solvents and consumes little energy due to low operating temperatures (<60 °C) with a short time span that makes additional production steps (e.g., cooling) obsolete. Therefore, CAP is a sustainable technology capable of further optimising the use of limited resources with the potential of offering solutions for upcoming environmental challenges and political requirements for replacing existing practices and technologies due to the growing impact of climate change. This review summarises recent developments and findings concerning CAP application in barley production and processing with air as the process gas. Furthermore, this comprehensive overview could help identify further research needs to overcome its current technical limitations, e.g., efficiency, capacity, etc., that hamper the upscale and market introduction of this environmentally friendly technology. Full article

(This article belongs to the Special Issue Cold Plasma Technology in Food Processing and Preservation: Food Quality, Functional Value and Sensory Evaluation)

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16 pages, 4577 KiB

Open AccessArticle

Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties

by Fatma Dadi, Ahmed Taha, Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Ipek Altay, Yuri Kominami, Rodolphe Marie, Aberham Hailu Feyissa, Jens J. Sloth, Heidi Olander Petersen, Mauro Grandi, Giorgia Spigno and Federico Casanova

Foods 2025, 14(9), 1634; https://doi.org/10.3390/foods14091634 - 6 May 2025

Viewed by 238

Abstract

This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipitation method and then subjected to ultrasound [...] Read more.

This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipitation method and then subjected to ultrasound treatment (US) to yield US-PPIs. The effects of cultivars and sonication on the physicochemical characteristics and emulsifying property of the PPIs were studied. Fourier-transform infrared (FTIR) spectroscopy, colorimetric measurement, dynamic light scattering (DLS), and confocal laser scanning microscopy (CLSM) were applied to characterize the samples. DLS results showed that C-PPIs displayed smaller particle sizes (8.86–15.9 µm) in comparison to US-PPIs (15.8–66.5 µm). DSC data showed that US-PPIs had improved thermal stability compared to control PPIs. FTIR analysis detected differences in the protein secondary structure of the various cultivars and between the native and US-PPIs. Emulsion stability studies indicated that emulsions stabilized with C-PPIs exhibited lower droplet sizes, implying improved stability in comparison to emulsions stabilized with US-PPIs. In conclusion, PPIs can be successfully extracted from different cultivars and applied as a natural emulsifier. Full article

(This article belongs to the Special Issue Utilization of Plant Protein for Functional Food Ingredients and Biobased Products)

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13 pages, 3123 KiB

Open AccessArticle

Differential Effects of Wheat Bran Antioxidants on the Growth Dynamics of Human Cancer Cells

by Md Sharifur Rahman, Guangyan Qi, Cheng Li, Yonghui Li, Weiqun Wang, Anthony Atala and Xiuzhi Susan Sun

Foods 2025, 14(9), 1633; https://doi.org/10.3390/foods14091633 - 6 May 2025

Viewed by 227

Abstract

Wheat bran, rich in phenolic compounds like ferulic acid, possesses notable antioxidant properties that may contribute to cancer treatment strategies. This study examined the effects of hydrolyzed arabinoxylan oligomers (HAOs) linked with ferulic acid from hard wheat bran on three human cancer cell [...] Read more.

Wheat bran, rich in phenolic compounds like ferulic acid, possesses notable antioxidant properties that may contribute to cancer treatment strategies. This study examined the effects of hydrolyzed arabinoxylan oligomers (HAOs) linked with ferulic acid from hard wheat bran on three human cancer cell lines: colon cancer (SW480), liver cancer (HepG2), and cervical cancer (HeLa). Cells were cultured in a three-dimensional (3D) 0.5% PGS matrix and exposed to varying concentrations (100, 500, and 1000 μg/mL) of wheat bran antioxidants (WBA) extracts. Results show that WBA inhibited growth of SW480 cells, significantly reducing spheroid expansion and promoting dehydration. In contrast, HepG2 cells exhibited increased growth under WBA treatment, suggesting a non-toxic, growth-enhancing effect. No significant changes were observed in HeLa cell growth, with cell viability remaining high across all treatments. These findings highlight the selective influence of WBA on cancer cell behavior, underscoring its potential for targeted, personalized cancer therapies. This study provides valuable insights into the application of antioxidant-rich compounds for modulating specific cancer cell dynamics, paving the way for novel therapeutic approaches. Full article

(This article belongs to the Section Grain)

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17 pages, 2108 KiB

Open AccessArticle

Looking into New Sources of Bioactives: Seasonal Variation in Bioactive Compounds and Dietary Fiber of Agave Bagasse from Mezcal Production

by Jimena Álvarez-Chávez, Elisa Dufoo-Hurtado, Liliana Santos-Zea and Aurea K. Ramírez-Jiménez

Foods 2025, 14(9), 1632; https://doi.org/10.3390/foods14091632 - 6 May 2025

Viewed by 250

Abstract

The production of mezcal from agave is one of the main beverage industries worldwide, generating large amounts of waste, such as agave bagasse. Improper management of this waste often causes environmental contamination. Some studies have begun to demonstrate that agave bagasse has the [...] Read more.

The production of mezcal from agave is one of the main beverage industries worldwide, generating large amounts of waste, such as agave bagasse. Improper management of this waste often causes environmental contamination. Some studies have begun to demonstrate that agave bagasse has the potential to be recycled as a source of functional ingredients due to its dietary fiber and bioactive compound content. However, the greatest disadvantage of using these wastes is the significant variation in compound content and bioactivity in response to seasonal climatic variations. This study aimed to analyze the chemical and bioactive content of agave bagasse from three mezcal factories in Mexico. We conducted proximate composition analysis, phenolic compound measurement, dietary fiber assessment, antioxidant capacity evaluation, and structural analysis using FTIR- Fourier Transform Infrared Spectroscopy. The study found significantly higher ash content (17.75%), carbohydrates (86.71%), and soluble fiber (30.91%) in the spring compared to other seasons. The summer showed a higher lipid content (10.25%), while the highest concentration of sugars (47.77%) was observed during the winter. The highest antioxidant capacity (106.15 mM eq Trolox/mg) was recorded in autumn. The FTIR analysis revealed that the greatest abundance of bioactive compounds was observed in the spring and summer, while structural carbohydrates were more prominent in autumn and winter. This study is the first to thoroughly analyze the seasonal variation in phytochemicals and macromolecules in agave residues, crucial for exploring new ingredient sources to expand our food supply and recycling agri-food wastes. Full article

(This article belongs to the Special Issue Bioactive Phenolic Compounds from Agri-Food and Its Wastes)

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22 pages, 6610 KiB

Open AccessArticle

Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS

by Yining Sun, Pengqiang Yuan, Guoliang Liu, Yiming Yang, Nan Shu and Wenpeng Lu

Foods 2025, 14(9), 1631; https://doi.org/10.3390/foods14091631 - 6 May 2025

Viewed by 219

Abstract

This study aimed to investigate the effects of post-fermentation freezing treatment on the flavor characteristics of Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory attributes of ice wines subjected to different treatments were systematically analyzed [...] Read more.

This study aimed to investigate the effects of post-fermentation freezing treatment on the flavor characteristics of Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory attributes of ice wines subjected to different treatments were systematically analyzed using high-performance liquid chromatography (HPLC), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), sensory evaluation, and orthogonal partial least squares discriminant analysis (OPLS-DA). The results demonstrated significant differences in fundamental physicochemical indices between freezing-treated and control samples. The freezing treatment significantly reduced total acid, total sugar, and tannin content, thereby alleviating cloyingly sweet and pungent taste sensations and achieving a more harmonious and balanced flavor profile. Concurrently, alterations in the levels of esters, alcohols, and other volatile compounds were observed, with 10% alcohol-by-volume (ABV) freezing-treated samples exhibiting optimal performance in aromatic complexity (featuring fruity and honey notes) and taste balance. Sensory evaluation further confirmed that freezing treatment enhanced the delicacy and complexity of ice wine aromas. This study demonstrates that post-fermentation freezing treatment effectively optimizes the flavor profile of ice wine, providing a theoretical foundation for refining ice wine production processes. Full article

(This article belongs to the Section Food Analytical Methods)

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19 pages, 8636 KiB

Open AccessArticle

Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments

by Bin Hong, Shan Zhang, Di Yuan, Shan Shan, Jing-Yi Zhang, Di-Xin Sha, Da-Peng Chen, Wei-Wei Yin, Shu-Wen Lu and Chuan-Ying Ren

Foods 2025, 14(9), 1630; https://doi.org/10.3390/foods14091630 - 5 May 2025

Viewed by 339

Abstract

In this study, liquid chromatography–mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated WBR (HTP-WBR). A total of 6988 positive ions and 7099 negative ions [...] Read more.

In this study, liquid chromatography–mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated WBR (HTP-WBR). A total of 6988 positive ions and 7099 negative ions (multiple difference ≥1.2 or ≤0.8333, p < 0.05, and variable importance in projection ≥1) were isolated, and 98 and 100 differential metabolic pathways were identified between the different samples in the positive and negative ion modes, respectively. Distinctive variations in the metabolic compositions of BR, MBR, WBR, and HTP-WBR were observed. Flavonoids, fatty acids, lipids, phenylpropanoids, polyketides, benzenoids, and organooxygen were the dominant differential metabolites. Milling removed the majority of bran-associated bioactive components such as phenolic acids, anthocyanins, micronutrients, fatty acids, antioxidants, and dietary fiber. The germination process significantly reduced the number of flavonoids, polyketides, and lipid-related metabolites, while enzymatic activation notably increased the number of organic acids and amino acids. HTP treatment synergistically enhanced the content of heat-stable flavonoids and polyketides, while simultaneously promoting fatty acid β-oxidation. These findings establish novel theoretical foundations for optimizing processing methodologies and advancing functional characterization in black rice product development. Full article

(This article belongs to the Special Issue Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality)

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14 pages, 2897 KiB

Open AccessArticle

Extending the Shelf-Life of Live Clams, Venerupis corrugata—Important Aspects of Current Packaging and Advances in Modified Atmosphere Packaging

by Cintia Borghetti Goes, Susana Teixeira, Cristina Mena, Fátima Silva, Andreia Cruz, Inês Basílio, Maria Conceição Hogg, Morten Sivertsvik, Paula Teixeira and Fátima Poças

Foods 2025, 14(9), 1629; https://doi.org/10.3390/foods14091629 - 5 May 2025

Viewed by 468

Abstract

Venerupis corrugata (pullet carpet shell) is a premium native clam species in Portugal. This species is highly perishable, typically sold live within 3 or 4 days, posing a significant risk of loss. Therefore, efforts to extend its shelf-life are relevant. The impact of [...] Read more.

Venerupis corrugata (pullet carpet shell) is a premium native clam species in Portugal. This species is highly perishable, typically sold live within 3 or 4 days, posing a significant risk of loss. Therefore, efforts to extend its shelf-life are relevant. The impact of the storage temperature (3, 5, 8 and 12 °C) on clams in plastic net bags and the effect of modified atmosphere packaging (MAP) were investigated. The survival percentage and microbiological and chemical parameters were evaluated, as well as sensory characteristics. The survival percentage and sensory aspects results indicate that the longest time with 95% live clams was observed at 5 °C and 8 °C, but lower temperatures (3 and 5 °C) have lower death rates after the threshold. In the MAP tests, the clams were kept closed due to confinement in plastic trays applying a vacuum, before gas flushing that drew the lid film over the clams. However, a negative effect of CO₂ was observed for clams, with lower survival when packaged in 30% CO₂. The shelf-life increased by only 1–2 days under >70% O₂ with no CO₂. These results show that this species is very sensitive, and MAP is not commercially effective for this application. Full article

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

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33 pages, 2409 KiB

Open AccessReview

Chemical Food Safety in Europe Under the Spotlight: Principles, Regulatory Framework and Roadmap for Future Directions

by Teresa D’Amore, Slim Smaoui and Theodoros Varzakas

Foods 2025, 14(9), 1628; https://doi.org/10.3390/foods14091628 - 5 May 2025

Viewed by 659

Abstract

Chemical food safety is a fundamental pillar of public health, regulatory governance, and economic stability, with far-reaching implications for human, animal, and environmental well-being. In the matter of chemicals in the food chain, the European Union (EU) has established one of the most [...] Read more.

Chemical food safety is a fundamental pillar of public health, regulatory governance, and economic stability, with far-reaching implications for human, animal, and environmental well-being. In the matter of chemicals in the food chain, the European Union (EU) has established one of the most sophisticated and robust regulatory frameworks to ensure food safety and balance consumer protection with scientific advancements and industry needs. This review provides a holistic analysis of the EU chemical food safety scenario, examining its regulatory framework, key risk assessment methodologies, and the roles of critical institutions involved in monitoring, enforcement, and policymaking. The new and evolving challenges of chemical food safety, including transparency, cumulative risk assessment, and emerging contaminants, were discussed. Special attention is given to major classes of chemical substances in food, their regulatory oversight, and the scientific principles guiding their assessment, as well as to the role of key actors, including regulatory agencies, official laboratories, and competent authorities. This work offers an updated and integrated analysis of chemical food safety in the EU, uniquely combining regulatory, scientific, and enforcement perspectives and providing a structured roadmap for future directions. Full article

(This article belongs to the Special Issue Research on Food Chemical Safety)

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17 pages, 4191 KiB

Open AccessArticle

Effect of Ultrasonic Treatment on Taste and Flavor Quality of Japonica Rice

by Kaiqing Lian, Lina Guan, Min Zhang, Guodong Ye and Sixuan Li

Foods 2025, 14(9), 1627; https://doi.org/10.3390/foods14091627 - 4 May 2025

Viewed by 378

Abstract

The aim of this study was to investigate the effect of ultrasound treatment on the texture and flavor quality of Japonica rice to provide a basis for the development of a staple food product for the treatment of diabetes mellitus. The texture and [...] Read more.

The aim of this study was to investigate the effect of ultrasound treatment on the texture and flavor quality of Japonica rice to provide a basis for the development of a staple food product for the treatment of diabetes mellitus. The texture and flavor qualities of cooked rice were analyzed using a texture analyzer, rapid viscosity analyzer (RVA), and gas chromatography–mass spectrometry (GC-MS). The results showed that with increased ultrasound treatment time, the hardness and chewiness of the cooked rice gradually increased, while adhesion decreased. Additionally, the ultrasound treatment reduced various viscosity parameters of rice during the pasting process, inhibiting paste expansion and regrowth. Key aroma compounds influencing the aroma of cooked rice before and after ultrasound treatment included hexanal, heptanal, 2-pentylfuran, octanal, nonanal, trans-2-octenal, decanal, undecanal, trans-2-nonanal, trans-2-dodecenal, trans-2-decenal, trans-2,4-decadienal, 2-pentadecanone, and indole. The odor activity value (OAV) of these compounds increased significantly and were greater than one after ultrasound treatment. These compounds play a role in composing the unique aroma of cooked rice and contribute to sweet, floral, and nutty aromas. In conclusion, ultrasound treatment can be used to increase the content of resistant starch in cooked rice and has a positive effect on the flavor quality of cooked rice. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs: 2nd Edition)

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39 pages, 1456 KiB

Open AccessReview

Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges

by Grazielle Náthia-Neves, Adane Tilahun Getachew, Ádina L. Santana and Charlotte Jacobsen

Foods 2025, 14(9), 1626; https://doi.org/10.3390/foods14091626 - 4 May 2025

Viewed by 588

Abstract

The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functionality, a key factor for [...] Read more.

The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functionality, a key factor for food applications. Due to their nutritional profile and techno-functional properties, legumes are increasingly regarded as promising alternatives to animal-based protein sources in the food industry. Traditional extraction methods, such as alkaline and acidic extraction, are discussed and compared with novel approaches including enzymatic extraction, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), ohmic heating (OH), subcritical water extraction (SWE), deep eutectic solvents (DES), and dry fractionation. The potential of these emerging technologies to improve protein yield and functionality is critically assessed, alongside key challenges such as scalability, cost-effectiveness, and potential allergenicity. This review also identifies current research gaps and highlights opportunities for innovation in sustainable protein extraction. Therefore, this review contributes to the development of more efficient, functional, and sustainable protein ingredients production, highlighting the role of innovative extraction technologies in shaping the future of plant-based foods. Full article

(This article belongs to the Special Issue Innovative Extraction Techniques of Bioactive Compounds from Plant-Based Foods: Characterization and Potential Applications)

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28 pages, 2465 KiB

Open AccessArticle

Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan

by Duman Orynbekov, Zhanar Kalibekkyzy, Almagul Nurgazezova, Gulnur Nurymkhan, Amirzhan Kassenov and Yernaz Yermekov

Foods 2025, 14(9), 1625; https://doi.org/10.3390/foods14091625 - 4 May 2025

Viewed by 393

Abstract

Food irradiation is a scientifically validated method for improving food safety and shelf life, yet public acceptance remains limited due to persistent misconceptions. This study investigates consumer perceptions of irradiated food in the Abai region of Kazakhstan, an area historically affected by radiation [...] Read more.

Food irradiation is a scientifically validated method for improving food safety and shelf life, yet public acceptance remains limited due to persistent misconceptions. This study investigates consumer perceptions of irradiated food in the Abai region of Kazakhstan, an area historically affected by radiation exposure, though this context is not explicitly addressed. A structured questionnaire was administered to 420 adult residents across urban and rural districts, collecting data on familiarity, knowledge, perceived risks and benefits, willingness to consume, and influencing factors such as trust in authorities and preference for natural foods. Descriptive and inferential statistical analyses, including Pearson correlation and Duncan’s test, were employed. Results reveal widespread knowledge gaps—only 20% correctly rejected the myth that irradiated food is radioactive—yet nearly half of respondents expressed willingness to purchase such products. Perceived health risk was high across all food categories, especially infant food, but this did not consistently predict avoidance. Demographic variables such as education and age influenced perceptions of necessity, while gender and trust in authorities had minimal impact. The study concludes that although consumer knowledge is low, moderate openness exists toward irradiated food, suggesting that public education and clear communication could play a pivotal role in building acceptance for this food safety intervention. Full article

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

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19 pages, 3617 KiB

Open AccessArticle

Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics

by Jianlong Li, Yu Zhang, Qiang Cui, Zhiqing Zhang and Xiaoyan Hou

Foods 2025, 14(9), 1624; https://doi.org/10.3390/foods14091624 - 4 May 2025

Viewed by 288

Abstract

Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the pericarps of huajiao and tengjiao. To [...] Read more.

Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the pericarps of huajiao and tengjiao. To investigate the volatile profiles of the two different fried pepper oils, solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed. The results revealed that D-limonene, linalyl acetate, linalool, myrcene, and ocimene significantly contributed to the overall flavor of huajiao oils. In addition, linalool, D-limonene, sabinene, myrcene, and linalyl acetate were identified as the main odorants in tengjiao oils. Finally, a characteristic chromatogram for the volatile compounds of each oil was established through the Similarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine, and the similarity thresholds of huajiao oils and tengjiao oils were 0.984 and 0.998, respectively. Linalool, sabinene, and linalyl acetate were markers for distinguishing between ZAOV samples and ZAOC samples. And germacrene D, linalool, sabinene, linalyl acetate, and β-myrcene were markers for distinguishing ZBOV samples from ZBOC samples. Full article

(This article belongs to the Section Food Analytical Methods)

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