Foods

13 pages, 1610 KB

Open AccessArticle

Advancing the Analysis of Fatty Acid Composition in Animal-Based Marine Oils Through the Integration of Raman and IR Spectroscopy with Chemometrics

by Fatema Ahmmed, Keith C. Gordon, Asli Card, Daniel P. Killeen and Sara J. Fraser-Miller

Foods 2026, 15(1), 183; https://doi.org/10.3390/foods15010183 - 5 Jan 2026

Viewed by 502

Abstract

This study investigated the use of Raman and IR spectroscopy, individually and combined, for quantifying fatty acid methyl ester (FAME) profiles in animal-based marine oils and potential adulterants (palm oil, ω-3 concentrates in ethyl ester, and generic fish oil). FAME profiles are important [...] Read more.

This study investigated the use of Raman and IR spectroscopy, individually and combined, for quantifying fatty acid methyl ester (FAME) profiles in animal-based marine oils and potential adulterants (palm oil, ω-3 concentrates in ethyl ester, and generic fish oil). FAME profiles are important for assessing oil quality, conventionally determined via gas chromatography. This study aimed to provide a rapid and non-destructive alternative. The study utilized Partial Least Squares Regression (PLSR) alongside Raman (r² = 0.94; RMSEP = 2.4%) and IR spectroscopy (r² = 0.95; RMSEP = 2.3%), demonstrating similar ω-3 fatty acid predictions. Fusion of IR and Raman spectroscopic datasets improved ω-3 fatty acid (r² = 0.96; RMSEP = 1.9%), polyunsaturated fatty acids (PUFA) (r² = 0.83; RMSEP = 4.0%), and saturated fatty acids (SFA) (r² = 0.79; RMSEP = 4.1%) quantification. The study highlights that fusion of IR and Raman spectroscopic datasets presents a promising avenue for non-destructive fatty acid composition assessment. Full article

(This article belongs to the Section Foods of Marine Origin)

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20 pages, 5136 KB

Open AccessArticle

Combined Effect of Plasma-Activated Water, Edible Coating, and Active Packaging on Cherry Tomato Shelf-Life: Kinetics and Microbiome Approach

by Syed Mudabbar Hussain Shah, Stefania Volpe, Francesca Colonna, Vincenzo Valentino, Francesca De Filippis, Elena Torrieri and Silvana Cavella

Foods 2026, 15(1), 182; https://doi.org/10.3390/foods15010182 - 5 Jan 2026

Viewed by 390

Abstract

Cherry tomatoes are highly appreciated for their nutritional value but remain highly perishable due to rapid respiration and senescence. This study evaluated a multi-hurdle strategy combining plasma-activated water (PAW), sodium caseinate-based edible coating, and antioxidant active packaging to preserve minimally processed (MP) cherry [...] Read more.

Cherry tomatoes are highly appreciated for their nutritional value but remain highly perishable due to rapid respiration and senescence. This study evaluated a multi-hurdle strategy combining plasma-activated water (PAW), sodium caseinate-based edible coating, and antioxidant active packaging to preserve minimally processed (MP) cherry tomatoes stored at 1 °C, 4 °C, and 8 °C for 15 days. Quality evolution was monitored through physical, chemical, nutritional, and microbiological parameters and described using pseudo-zero- and first-order kinetic models, with temperature dependence expressed by the Arrhenius equation. The combined treatment (prototype) slowed the degradation rates of pH, titratable acidity, total polyphenols, and antioxidant capacity, as reflected by consistently lower kinetic rate constants across all temperatures. Prototype samples showed better retention of polyphenols and antioxidant capacity, particularly at 1 °C and 4 °C, without detrimental effects on visual appearance. Metagenomic analysis revealed that the multi-hurdle treatment reshaped the microbial community, reducing the relative abundance of potentially problematic taxa such as Acinetobacter johnsonii and limiting the occurrence of antimicrobial resistance (AMR) genes at the end of storage. This study provides the first integrated assessment of PAW, edible coating, and antioxidant active packaging as a synergistic multi-hurdle strategy, demonstrating their combined ability to extend shelf life while modulating the microbiome and resistome of minimally processed cherry tomatoes. Full article

(This article belongs to the Special Issue Postharvest Technologies to Enhance Food Quality and Safety)

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19 pages, 1877 KB

Open AccessArticle

Influence of Cross-Regional Cultivation on the Flavor Characteristics of Pyropia haitanensis

by Yuting Zhang, Qijun Luo, Juanjuan Chen, Rui Yang, Wenrong Zhu and Haimin Chen

Foods 2026, 15(1), 181; https://doi.org/10.3390/foods15010181 - 5 Jan 2026

Viewed by 279

Abstract

Geographical relocation can alter flavor quality in marine crops. Here, the same cultivar of Pyropia haitanensis (“ZHEDONG 1”) was cultivated at six sites spanning northern to southern China, and taste- and odor-active compounds were characterized by LC–MS and GC×GC–TOFMS together with environmental measurements. [...] Read more.

Geographical relocation can alter flavor quality in marine crops. Here, the same cultivar of Pyropia haitanensis (“ZHEDONG 1”) was cultivated at six sites spanning northern to southern China, and taste- and odor-active compounds were characterized by LC–MS and GC×GC–TOFMS together with environmental measurements. Inosine monophosphate was identified as the major contributor to umami intensity and showed a strong positive association with nitrate levels. A conserved core aroma profile dominated by heptanal, 2-pentylfuran, nonanal, and 2-ethyl-1-hexanol was consistent across regions, whereas differences in their relative abundances led to distinct regional sensory nuances. Correlation analyses further indicated that phosphate, temperature, and pH shaped volatile composition. These results demonstrate that while P. haitanensis retains a genetically determined intrinsic flavor, environmental conditions modulate flavor intensity and aromatic complexity during cross-regional cultivation. Full article

(This article belongs to the Section Foods of Marine Origin)

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23 pages, 2724 KB

Open AccessArticle

The Development and Optimisation of a Spinosin Solid-Dispersion-Based Functional Dairy Beverage and Its Sleep-Promoting Effects in Mice

by Beizhi Zhang, Fuzhi Xie, Nannan Chen, Qing Zhang, Dan Zhao, Yu Chen, Shujing Xuan, Xiaona Liu and Liang Zhang

Foods 2026, 15(1), 180; https://doi.org/10.3390/foods15010180 - 5 Jan 2026

Viewed by 353

Abstract

Insomnia remains a widespread global health issue, and traditional hypnotic drugs often produce adverse effects. Although spinosin in Ziziphi Spinosae Semen has sleep-promoting effects, its use is limited by poor solubility and low oral bioavailability. In this study, the solvent melt method was [...] Read more.

Insomnia remains a widespread global health issue, and traditional hypnotic drugs often produce adverse effects. Although spinosin in Ziziphi Spinosae Semen has sleep-promoting effects, its use is limited by poor solubility and low oral bioavailability. In this study, the solvent melt method was used to prepare spinosin solid dispersions, optimising the process with an L₉(3⁴) orthogonal design based on apparent solubility. In vitro dissolution testing showed that solid dispersions of varying particle sizes dissolved more readily than pure spinosin, with smaller particles exhibiting faster dissolution. Cellular uptake was assessed in human colon adenocarcinoma cells, with results revealing enhanced uptake of smaller-particle solid dispersions. Powder X-ray diffraction confirmed that spinosin transformed from a crystalline to an amorphous state in the dispersion system. A quadratic orthogonal experiment was conducted to optimise functional dairy beverage formulation, using the centrifugal sedimentation rate as the evaluation index. In vivo experiments demonstrated that the resulting functional dairy beverage reduced spontaneous activity in mice, achieved a 60% sleep-onset rate, improved ethanol-induced memory impairment and produced marked sleep-promoting effects. Moreover, pharmacokinetic studies confirmed that the spinosin solid-dispersion-based functional dairy beverage significantly enhanced the systemic exposure and oral bioavailability of spinosin compared to the spinosin water suspension. These findings indicate that solid dispersion technology effectively enhances spinosin solubility and that the developed functional dairy beverage shows promise as a sleep-promoting functional food. Full article

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

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16 pages, 9268 KB

Open AccessArticle

Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine

by Xia Zhao, Pingyun Duan, Caixia Fan, Xinyue Wang, Jiuyuebumo Su, Xuelian Wang, Xingyu Li, Zuoling Wang and Yue Peng

Foods 2026, 15(1), 179; https://doi.org/10.3390/foods15010179 - 5 Jan 2026

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Abstract

The inherent chemical composition of different rice varieties can significantly influence the quality of sweet rice wine. However, most studies on sweet rice wine overlook varietal characteristics, resulting in slow progress in breeding rice varieties specialized for sweet rice wine production. To investigate [...] Read more.

The inherent chemical composition of different rice varieties can significantly influence the quality of sweet rice wine. However, most studies on sweet rice wine overlook varietal characteristics, resulting in slow progress in breeding rice varieties specialized for sweet rice wine production. To investigate the relationship between the inherent chemical composition of various rice varieties, such as starch, protein, and crude fat content, and their corresponding rice wines, 16 rice varieties with significant compositional variation were used in this study. The results revealed that screening solely for glutinous or non-glutinous rice is insufficient to select suitable raw materials for sweet rice wine production. Correlation analysis showed that the total sugar content of sweet rice wine was primarily associated with starch properties. In contrast, the formation of alcoholic strength and juice yield was more complex, exhibiting close correlations with multiple rice components, including amylose, albumin, globulin, crude fat, tannin content, and others. Furthermore, interactions among these components were also significantly correlated with these quality traits. In conclusion, amylose content, the ratio of amylose to amylopectin, gel consistency, and albumin content are important indicators for the rapid screening of high-quality rice lines, as they strongly correlate with sweet rice wine quality. These results will facilitate the development of rice varieties specialized for sweet rice wine production. Full article

(This article belongs to the Section Grain)

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20 pages, 2870 KB

Open AccessArticle

Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings

by Vanessa Alves, Guilherme de Figueiredo Furtado, Matheus Augusto Silva Roman, Lígia de Meyer Pacheco Delboni, Juliana Alves Macedo, Carla Lea de Camargo Vianna, Valdecir Luccas and Gabriela Alves Macedo

Foods 2026, 15(1), 178; https://doi.org/10.3390/foods15010178 - 5 Jan 2026

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Abstract

This study aimed to evaluate the efficacy of a palm oil-free structured lipid (SL) as a lipid base in sandwich-type cookie fillings. SL was enzymatically interesterified from a blend of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32). Four fillings (30% [...] Read more.

This study aimed to evaluate the efficacy of a palm oil-free structured lipid (SL) as a lipid base in sandwich-type cookie fillings. SL was enzymatically interesterified from a blend of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32). Four fillings (30% fat) were prepared using either SL or commercial shortening (CS), with processing by mixer (F1, F2) or ball mill (F3, F4). Commercial sandwich cookies were included as a reference Standard. SL exhibited an improved lipid profile, containing up to 14% less saturated fatty acids, higher levels of monounsaturated (34.5%), and increased long-chain fatty acids (~18% C22:0). Physicochemical analyses were conducted over a storage period of 180 days, including evaluations of texture, particle distribution, color, water activity, oil loss, and oxidative stability. Among the formulations, F4 demonstrated the highest firmness (at ~121.1 N) and the smallest D₅₀ (~80 µm). However, it also exhibited lower oxidative stability (induction period: ~6.75 to 14.6 h) compared to CS-based fillings (~36 to 42.5 h), along with a higher oil loss (≥4.7%). Sensory of F4 yielded an overall acceptance index ≥ 70%, though it received lower scores for waxiness. Overall, the SL showed promising potential as a structuring fat in the fillings. Full article

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

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11 pages, 223 KB

Open AccessArticle

Comparative Study on the Composition of Oil Bodies from High-Oleic Peanuts

by Lixia Zhang, Songli Wei, Xiaojing Sun, Xin Lu, Shangde Sun, Runfeng Du and Shanshan Guo

Foods 2026, 15(1), 177; https://doi.org/10.3390/foods15010177 - 5 Jan 2026

Viewed by 455

Abstract

Compositional heterogeneity of oil bodies (OB) from nine high-oleic peanut (HOP) cultivars was systematically characterized. The results demonstrated that nine OB samples exhibited variability in R, G, and B values (red, green, and blue color channels), with the B channel values significantly differing [...] Read more.

Compositional heterogeneity of oil bodies (OB) from nine high-oleic peanut (HOP) cultivars was systematically characterized. The results demonstrated that nine OB samples exhibited variability in R, G, and B values (red, green, and blue color channels), with the B channel values significantly differing among cultivars, while no significant color variation was observed in their overall appearance. Fats and proteins dominated the dry matter composition of OB, consistent with typical plant OB structural profiles. The high-fat OB of cultivars J572-O, J6-O, Z215-O, and H985-O exhibited outstanding efficiency in loading lipophilic bioactive compounds. OBs from J16-O, G37-O, Z215-O, J572-O, Y37-O, and Y65-O had a distinctive fatty acid profile: high-oleic acid and monounsaturated fatty acids (MUFAs), with reduced linoleic acid, palmitoleic acid, and saturated fatty acids (SFAs). All OB samples contained four tocopherol isomers (α-, β-, γ-, δ-), with α-tocopherol (5.07–12.59 mg/100 g) and γ-tocopherol (6.36–14.81 mg/100 g) as the predominant forms. Essential amino acids (EAAs) and hydrophobic amino acids were detected, with leucine, phenylalanine, and valine being highly abundant. TEAA/TAA and TEAA/TNEAA ratios complied with FAO/WHO standards. J16-O stood out with a balanced fatty acid profile, high tocopherols, and quality protein, making it a promising candidate for functional foods. Full article

(This article belongs to the Section Food Analytical Methods)

16 pages, 3079 KB

Open AccessArticle

Mechanisms and Critical Thresholds of Cold Storage Duration-Modulated Postharvest Quality Deterioration in Litchi Fruit During Ambient Shelf Life

by Hai Liu, Zhili Xu, Longlong Song, Lilang Li, Yan Liao, Hui Du and Fengjun Li

Foods 2026, 15(1), 176; https://doi.org/10.3390/foods15010176 - 5 Jan 2026

Viewed by 480

Abstract

While cold storage is essential to extend the postharvest preservation of litchi fruit, the abrupt transfer to ambient temperature during supply chain transitions may trigger rapid quality degradation. However, the comprehensive mechanisms and critical threshold of post-transfer quality deterioration remain insufficiently characterized. In [...] Read more.

While cold storage is essential to extend the postharvest preservation of litchi fruit, the abrupt transfer to ambient temperature during supply chain transitions may trigger rapid quality degradation. However, the comprehensive mechanisms and critical threshold of post-transfer quality deterioration remain insufficiently characterized. In this study, litchi fruits were stored at 4 °C for 10, 20, and 30 days, followed by simulated shelf life at 25 °C. Key indicators, including appearance quality, antioxidant capacity, lipid peroxidation, and enzymatic oxidation, were monitored, and principal component analysis (PCA) was used to determine quality deterioration thresholds. Litchi subjected to 30 d of cold storage exhibited significantly accelerated pericarp browning compared to those stored for 20 d and 10 d, with the browning index increasing by 25.7% (vs. 20 d) and 41.9% (vs. 10 d), respectively, after 24 h of ambient exposure. This was accompanied by a significant impairment of the antioxidant system. Compared to the fruits stored for 10 d and 20 d, the activities of key antioxidant enzymes (SOD, CAT, and APX) were substantially decreased in the 30 d group, with reductions ranging from approximately 9% to 28%. Concurrently, the non-enzymatic antioxidant capacity also declined. Meanwhile, 30 d of storage activated the browning-related enzymes: anthocyanase and peroxidase (POD) activities increased by 1.2- to 3.6-fold, and poly-phenol oxidase (PPO) activity increased by 11% to 37%, compared to the 10 d and 20 d groups, respectively. In contrast, phenylalanine ammonia lyase (PAL) activity was inhibited by 56.9%. It also enhanced membrane lipid metabolism disorders, which aggravated cell structure damage and oxidative stress. For practical application, PCA identified 10 d (4 °C) + 6 h (25 °C), and 20 d (4 °C) + 12 h (25 °C) as the optimal and critical quality thresholds, respectively. This study reveals the interactive regulatory relationship between cold storage duration and ambient exposure time mediated by oxidative stress, enzymatic browning, and membrane lipid metabolism, providing a theoretical basis for developing time-temperature-quality models to reduce postharvest losses in litchi. Full article

(This article belongs to the Special Issue Postharvest Technologies for Fresh Fruit and Vegetable: Developments for Loss Reduction During Handling and Storage—2nd Edition)

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18 pages, 1230 KB

Open AccessArticle

Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality

by Rossella Vadalà, Giovanna Lo Vecchio, Laura De Maria, Daniela Metro, Roberta Tardugno, Nicola Cicero and Rosaria Costa

Foods 2026, 15(1), 175; https://doi.org/10.3390/foods15010175 - 5 Jan 2026

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Abstract

A functional seafood product was obtained by biofortifying fish fillets with polyphenols extracted from artichoke by-products. Two fortification techniques—vacuum immersion (VI) and spray coating followed by electroporation (SCE)—were applied and compared with untreated control (CTR) samples. The treated by vacuum immersion (TRT-VI) group [...] Read more.

A functional seafood product was obtained by biofortifying fish fillets with polyphenols extracted from artichoke by-products. Two fortification techniques—vacuum immersion (VI) and spray coating followed by electroporation (SCE)—were applied and compared with untreated control (CTR) samples. The treated by vacuum immersion (TRT-VI) group showed the highest antioxidant power (DPPH scavenging: 42.5 ± 3.2% vs. 19.6 ± 1.5% in CTR. Colorimetry revealed significant shifts in lightness (L*), red-green component (a*), and yellow-green component (b*) values in raw and cooked fillets. In the TRT-VI group the microbiological shelf life was extended by approximately 4–5 days. Sensory analysis revealed that, despite of bitterness and astringency, key attributes were maintained. Phenolic profiling identified caffeoylquinic acids as the dominant compounds in both artichoke extracts and fortified fillets (range 0.5–304.5 mg·100 g⁻¹). In this study the development of functional seafood products has been implemented through the valorisation of an agri-food by-product and the exploitation of emerging fortification technologies. Key outputs include the assessment of the nutritional value of the fortified fish fillets and the extension of shelf life without compromising key sensory attributes. Future studies could be directed toward the optimisation of formulations and bioavailability of the incorporated polyphenols. Full article

(This article belongs to the Special Issue Development and Characterization of Innovative Food Matrices and Ingredients)

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17 pages, 589 KB

Open AccessArticle

Multidrug-Resistant and Potentially Pathogenic Escherichia coli Prevalent in Samples of Different Types of Raw Meat Sold in Informal Markets in Luanda, Angola

by Gomes Cahango, Lélia Chambel, Luisa Brito and Acácio Salamandane

Foods 2026, 15(1), 174; https://doi.org/10.3390/foods15010174 - 4 Jan 2026

Viewed by 492

Abstract

Raw meat can act as a reservoir and vehicle for antimicrobial-resistant foodborne Escherichia coli, particularly when sold under poor hygienic conditions, as is often the case in informal markets in many developing countries, thereby representing a significant public health risk. This study [...] Read more.

Raw meat can act as a reservoir and vehicle for antimicrobial-resistant foodborne Escherichia coli, particularly when sold under poor hygienic conditions, as is often the case in informal markets in many developing countries, thereby representing a significant public health risk. This study aimed to characterize the antibiotic resistance patterns and virulence of E. coli isolated from raw meat sold in informal markets in Luanda, Angola. A total of 99 E. coli isolates were recovered from fresh beef, pork and goat meat in five informal markets. DNA macrorestriction analysis by Pulsed-Field Gel Electrophoresis (PFGE) was used to evaluate the genetic diversity of isolates. Multiplex PCR was performed to detect virulent and antibiotic resistance genes. Antibiotic susceptibility was tested using the disk diffusion method. PFGE analysis showed high genotypic diversity. Virulence genes were found in 46% of the isolates, with astA (32.3%) being the most frequent. The results also showed high resistance to cefotaxime (67.7%), ampicillin (56.7%) and amoxicillin/clavulanic acid (56.6%). Resistance to imipenem, a last-resort antibiotic, was observed in 30.3% of the isolates. The most prevalent resistance genes were CTX-M group 1 (10.1%) and FOX variants (27.3%). The presence of multidrug-resistant and potentially pathogenic E. coli strains in raw meat sold in informal markets in Luanda represents a significant threat to public health. These findings underscore the urgent need to improve surveillance, hygiene practices, and antimicrobial use regulation policies in animal production in Angola. Full article

(This article belongs to the Special Issue Hygiene and Safety of Foods: Health Consequences for Consumers)

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15 pages, 2938 KB

Open AccessArticle

Investigating the Antioxidant Potential of Mango Seed Kernel Polyphenols: Extraction and Optimization Strategies

by Poonam Choudhary, Sandeep P. Dawange, Thingujam Bidyalakshmi, Ramesh Chand Kasana, Kairam Narsaiah and Bhupendra M. Ghodki

Foods 2026, 15(1), 173; https://doi.org/10.3390/foods15010173 - 4 Jan 2026

Viewed by 520

Abstract

Mango seed kernels, an underutilized by-product of the mango pulping industries, are a rich supplier of metabolites, specifically phenolic and flavonoid compounds. These compounds have potential health benefits. The present study aims to optimize the solvent-assisted conditions for polyphenol extraction from mango seed [...] Read more.

Mango seed kernels, an underutilized by-product of the mango pulping industries, are a rich supplier of metabolites, specifically phenolic and flavonoid compounds. These compounds have potential health benefits. The present study aims to optimize the solvent-assisted conditions for polyphenol extraction from mango seed kernels by using the Box–Behnken design (BBD) and response surface methodology (RSM). Moreover, the effect of the solvent-to-solid ratio (5:1 to 25:1, mL/g), extraction temperature (30–70 °C), and extraction time (60–120 min) on the polyphenol yield was investigated. The optimal conditions of a solvent-to-solid ratio of 12 (mL/g), extraction temperature of 53 °C, and extraction time of 97 min showed the maximum yield of dried extract. In optimal conditions, the extract contained a total phenolic content of 110.02 ± 0.50 mg gallic acid equivalent (GAE)/g, total flavonoids of 24.58 ± 0.09 mg quercetin equivalent (QE)/g, 64.21 ± 0.12% inhibition of DPPH, and 53.25 ± 0.23% ABTS radical scavenging. Moreover, the extract at 500 mg/mL concentration showed the highest anti-bacterial activity against pathogenic bacteria of Escherichia coli and Staphylococcus aureus. Gallic acid, mangiferin, rutin, ferulic acid, cinnamic acid, and quercetin were noted in mango seed kernel extract obtained at optimal extraction conditions. Overall, a rapid and optimal methodology is reported for extracting, identifying, and quantifying polyphenols from mango seed kernels. Full article

(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)

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15 pages, 5097 KB

Open AccessArticle

Grain Feeding Improves Yak Meat Tenderness and Lipid Deposition: Meat Quality, Amino Acid and Fatty Acid Profiles, Metabolomics, and Transcriptomics

by Bo Zou, Yuanli Yang, Yuqing Zhou, Yiran Yang, Weiru Song, Peng Xie and Mingwu Zang

Foods 2026, 15(1), 172; https://doi.org/10.3390/foods15010172 - 4 Jan 2026

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Abstract

Grain feeding is used to alleviate grazing pressure on the Tibetan Plateau. This study employed metabolomics and transcriptomics to elucidate the regulatory mechanisms of grain feeding on yak (Bos grunniens) meat quality, intramuscular fat, and amino acids. The results demonstrate that grain feeding [...] Read more.

Grain feeding is used to alleviate grazing pressure on the Tibetan Plateau. This study employed metabolomics and transcriptomics to elucidate the regulatory mechanisms of grain feeding on yak (Bos grunniens) meat quality, intramuscular fat, and amino acids. The results demonstrate that grain feeding significantly reduces meat shear force (11.05 vs. 18.98) and increases intramuscular fat content (1.48 g/100 g vs. 0.75 g/100 g). This is accompanied by elevated levels of monounsaturated and saturated fatty acids, alongside a decreased proportion of n-3 PUFAs, leading to a higher n-6/n-3 ratio of 5.13. Mechanistically, metabolomic analysis identified 83 differential metabolites, including flavor-related nucleosides, amino acids, and key lipids, such as palmitoleic and oleic acid, which collectively contribute to improved flavor and tenderness. Concurrently, transcriptomics revealed 1047 differentially expressed genes enriched in lipid metabolism pathways, including PPAR signaling, steroid biosynthesis, and glycerolipid metabolism. The PPAR signaling pathway plays a central role in coordinating lipid synthesis, and critical genes, such as PNPLA2, PPARA, SREBF1, and PRKAA1, were highlighted. In conclusion, grain feeding improves yak meat tenderness and fat deposition by modulating lipid metabolism at both the transcriptional and metabolic levels. This improvement, however, is balanced against a less favorable n-6/n-3 PUFA ratio. Full article

(This article belongs to the Section Meat)

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24 pages, 7377 KB

Open AccessArticle

Multi-Omics Analyses Unveil the Effects of a Long-Term High-Salt, High-Fat, and High-Fructose Diet on Rats

by Yue Yao, Xiao Wu, Hao Wu, Weiwei Su and Peibo Li

Foods 2026, 15(1), 171; https://doi.org/10.3390/foods15010171 - 4 Jan 2026

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Abstract

Background: Unhealthy diets characterized by high salt, fat, and fructose content are established risk factors for metabolic and cardiovascular disorders and may have indirect effects on cognitive function. However, the combined impact of a high-salt, high-fat, and high-fructose diet (HSHFHFD) on systemic physiology [...] Read more.

Background: Unhealthy diets characterized by high salt, fat, and fructose content are established risk factors for metabolic and cardiovascular disorders and may have indirect effects on cognitive function. However, the combined impact of a high-salt, high-fat, and high-fructose diet (HSHFHFD) on systemic physiology and brain health remains to be fully elucidated. Methods: Sprague-Dawley (SD) rats received a customized high-salt, high-fat diet supplemented with 30% fructose water for 18 weeks. Physiological and brain parameters were assessed, in combination with multi-omics analyses including brain proteomics and metabolomics, serum metabolomics, and gut microbiota profiling. Results: HSHFHFD significantly elevated blood glucose, blood pressure, and serum levels of TG, TC, and LDL in rats. Serum metabolomic profiling identified over 100 differentially abundant metabolites in the Model group. Proteomics, metabolomics, and gut microbiome integration revealed pronounced alterations in both brain proteomic and metabolomic profiles, with 155 differentially expressed proteins associated with glial cell proliferation and 65 differential metabolites linked to fatty acid and amino acid metabolism, among others. Experimental validation confirmed marked upregulation of GFAP and Bax protein, concomitant with downregulation of ZO-1 and occludin. Furthermore, HSHFHFD perturbed the CREB signaling pathway, leading to diminished BDNF expression. The levels of inflammatory factors, including IL-6, IL-10, IL-1β and TNFα, were significantly elevated in the brain. Oxidative stress was evident, as indicated by elevated malondialdehyde (MDA) levels, increased superoxide dismutase (SOD) activity, and altered NAD⁺/NADH ratio. Additionally, HSHFHFD significantly reduced the abundance of beneficial gut bacteria, including Lactobacillus, Romboutsia, and Monoglobus. Conclusions: HSHFHFD-induced depletion of gut Lactobacillus spp. may disrupt the linoleic acid metabolic pathway and gut–brain axis homeostasis, leading to the impairment of neuroprotective function, blood–brain barrier dysfunction, and exacerbated neuroinflammation and oxidative stress in the brain. These effects potentially increase the susceptibility of rats to neurodegenerative disorders. Full article

(This article belongs to the Section Foodomics)

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14 pages, 2826 KB

Open AccessArticle

Early-Stage Electrochemical Kinetics of Agave Distillates: Impact of Barrel Toasting on Polyphenol Extraction Dynamics

by Sara S. Piña-Torres, Camila S. Gómez-Navarro, Mariana García-Aceves, Marco A. Zárate-Navarro, Ana I. Zárate-Guzmán, Adriana I. Moral-Rodríguez, Francisco Carrasco-Marín and Luis A. Romero-Cano

Foods 2026, 15(1), 170; https://doi.org/10.3390/foods15010170 - 4 Jan 2026

Viewed by 463

Abstract

The maturation of distilled spirits in wooden barrels is a critical process that defines the sensory profile and quality of the final product, primarily through the release of polyphenols and flavonoids. In this study, the early extraction kinetics of these compounds in agave [...] Read more.

The maturation of distilled spirits in wooden barrels is a critical process that defines the sensory profile and quality of the final product, primarily through the release of polyphenols and flavonoids. In this study, the early extraction kinetics of these compounds in agave distillates were investigated using laboratory-scale barrels (5 L) with three toasting levels: light (185 °C/60 s), medium (210 °C/90 s), and intense (235 °C/120 s). The barrels were characterized by FTIR and Raman spectroscopy (SEM), as well as Scanning Electron Microscopy to correlate the chemical structure of the wood with the release of phenolic compounds. For this purpose, the Electrochemical Color Index (ECI), representative of polyphenols and flavonoids, was monitored daily for over 60 days. Results showed no statistically significant differences (p > 0.05) among the toasting levels. On the other hand, the observed kinetics exhibited four characteristic phases: (i) a linear increase during the first week due to the extraction of the most exposed compounds, (ii) a partial decrease in the second week associated with the re-adsorption of extracted compounds onto active sites remaining available on the barrel surface, (iii) a pseudo-steady state up to day 60, and finally, (iv) a subsequent linear increase. These findings provide scientific evidence supporting the official standards for the classification of aged distillates, since at least 60 days are required to condition the barrel surface to achieve a balanced extraction of polyphenols and flavonoids. The results highlight ECI as a robust and sensitive tool for monitoring the early maturation of agave distillates. Furthermore, the proposed approach not only offers complementary analytical criteria but also contributes to supporting the regulatory definitions of the reposado category, providing a practical framework for process standardization. Full article

(This article belongs to the Special Issue Research Progress on Electrochemical Sensors and Their Role in Food Analysis)

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18 pages, 2548 KB

Open AccessArticle

Quantitative Analysis Model for the Powder Content of Zanthoxylum bungeanum Based on IncepSpect-CBAM

by Yue Wang, Pingzeng Liu, Sicheng Liang, Yan Zhang, Ke Zhu and Qun Yu

Foods 2026, 15(1), 169; https://doi.org/10.3390/foods15010169 - 4 Jan 2026

Viewed by 354

Abstract

The adulteration of Zanthoxylum bungeanum powder presents a complex challenge, as current near-infrared spectroscopy (NIRS) models are typically designed for specific adulterants and require extensive preprocessing, limiting their practical utility. To overcome these limitations, this study proposes IncepSpect-CBAM, an end-to-end one-dimensional convolutional neural [...] Read more.

The adulteration of Zanthoxylum bungeanum powder presents a complex challenge, as current near-infrared spectroscopy (NIRS) models are typically designed for specific adulterants and require extensive preprocessing, limiting their practical utility. To overcome these limitations, this study proposes IncepSpect-CBAM, an end-to-end one-dimensional convolutional neural network that integrates multi-scale Inception modules, a Convolutional Block Attention Module (CBAM), and residual connections. The model directly learns features from raw spectra while maintaining robustness across multiple adulteration scenarios, focusing specifically on quantifying Zanthoxylum bungeanum powder content. When evaluated on a dataset containing four common adulterants (corn flour, wheat bran powder, rice bran powder, and Zanthoxylum bungeanum stem powder), the model achieved a Root Mean Square Error of Prediction (RMSEP) of 0.058 and a coefficient of determination for prediction (

R_{P}^{2}

) of 0.980, demonstrating superior performance over traditional methods including Partial Least Squares Regression (PLSR) and Support Vector Regression (SVR), as well as deep learning benchmarks such as 1D-CNN and DeepSpectra. The results establish that the proposed model enables high-precision quantitative analysis of Zanthoxylum bungeanum powder content across diverse adulteration types, providing a robust technical framework for rapid, non-destructive quality assessment of powdered food products using near-infrared spectroscopy. Full article

(This article belongs to the Section Food Analytical Methods)

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20 pages, 1448 KB

Open AccessReview

Valorization and Environmental Impacts of Pecan Waste: A Critical Review

by Jean Louis Yannick Omotonoko, Michael Polozola, Andrej Svyantek and Zhuoyu Wang

Foods 2026, 15(1), 168; https://doi.org/10.3390/foods15010168 - 4 Jan 2026

Viewed by 552

Abstract

Pecan (Carya illinoinensis) cultivation generates a substantial number of byproducts, particularly nutshells, which are often discarded despite being rich in bioactive and structural compounds. These agro-industrial residues, comprising nearly 50% of the total nut mass, contain high levels of phenolics, flavonoids, [...] Read more.

Pecan (Carya illinoinensis) cultivation generates a substantial number of byproducts, particularly nutshells, which are often discarded despite being rich in bioactive and structural compounds. These agro-industrial residues, comprising nearly 50% of the total nut mass, contain high levels of phenolics, flavonoids, dietary fiber, and lignocellulosic matter, making them suitable for circular economy applications. This review critically evaluates the potential of pecan shell waste for value-added applications in environmental remediation, food and pharmaceutical formulations, and green materials production. It explores innovative green extraction techniques, such as ultrasound-assisted, microwave-assisted, and subcritical water extraction, to recover valuable compounds like ellagic acid and tannins with high efficiency and minimal environmental impact. Moreover, the review highlights the conversion of pecan shells into activated carbon for wastewater treatment and soil remediation. Pecan byproducts have been used as sustainable feedstocks for catalyst support, contributing to energy conversion and biomass catalysis. The bioactive compounds also offer therapeutic properties, including antioxidant, anti-inflammatory, and antimicrobial effects, supporting their inclusion in nutraceutical and cosmetic applications. Through a comprehensive synthesis of recent studies, this work highlights the role of pecan shell valorization in reducing waste, improving public health, and increasing economic resilience within agro-industrial systems. By aligning with sustainable development and circular economies, the utilization of pecan byproducts provides a low-cost, eco-innovative pathway to mitigate environmental pollution and promote sustainable development. Full article

(This article belongs to the Special Issue Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues)

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20 pages, 4303 KB

Open AccessArticle

Predicting Sweetness Intensity and Uncovering Quantitative Interactions of Mixed Sweeteners: A Machine Learning Approach

by Tiantian Du, Gang He, Xin Hou, Peiqin Shi, Zhilei Zhou and Jian Mao

Foods 2026, 15(1), 167; https://doi.org/10.3390/foods15010167 - 4 Jan 2026

Viewed by 509

Abstract

Sweeteners are commonly blended to exploit synergistic effects, enabling the desired sweetness to be attained while reducing total usage. However, establishing a quantitative relationship between mixed sweeteners’ concentration and sweetness intensity remains a key challenge. This study developed a sensory evaluation–machine learning approach [...] Read more.

Sweeteners are commonly blended to exploit synergistic effects, enabling the desired sweetness to be attained while reducing total usage. However, establishing a quantitative relationship between mixed sweeteners’ concentration and sweetness intensity remains a key challenge. This study developed a sensory evaluation–machine learning approach to construct prediction models for binary/ternary mixtures of five sweeteners (sucrose, glucose, fructose, mannitol, and sorbitol). After feature selection of molecular descriptors and comparison of seven machine learning regression models, the Multilayer Perceptron achieved superior performance for the binary mixtures (R² = 0.9828), while the Support Vector Regression exhibited optimal performance for the ternary mixtures (R² = 0.9825). Concentration–sweetness intensity curves of mixed sweeteners at specific concentrations were generated using these two optimal prediction models. Results showed that at low concentrations, ternary blends of one sugar and two polyols (mannitol and sorbitol) exhibited stronger synergism than binary mixtures in the same concentration range. Specifically, blending the composite system of 1% mannitol and 2% sorbitol with 1% sucrose, 1% glucose, and 1% fructose separately increased the sweetness intensity by 39.6%, 42.8%, and 37.4%, respectively. This work confirms that machine learning can establish a quantitative relationship between multi-component sweeteners’ concentration and sweetness intensity, reveal their complex interactions, and provide a novel approach for intelligent sensory assessment and formulation design. Full article

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

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46 pages, 1508 KB

Open AccessReview

Mapping Global Research Trends on Aflatoxin M1 in Dairy Products: An Integrative Review of Prevalence, Toxicology, and Control Approaches

by Marybel Abi Rizk, Lea Nehme, Selma P. Snini, Hussein F. Hassan, Florence Mathieu and Youssef El Rayess

Foods 2026, 15(1), 166; https://doi.org/10.3390/foods15010166 - 3 Jan 2026

Viewed by 621

Abstract

Aflatoxin M₁ (AFM₁), a hydroxylated metabolite of aflatoxin B₁ (AFB₁), is a potent hepatotoxic and carcinogenic compound frequently detected in milk and dairy products. Its thermal stability and resistance to processing make it a persistent public health [...] Read more.

Aflatoxin M₁ (AFM₁), a hydroxylated metabolite of aflatoxin B₁ (AFB₁), is a potent hepatotoxic and carcinogenic compound frequently detected in milk and dairy products. Its thermal stability and resistance to processing make it a persistent public health concern, especially in regions prone to fungal contamination of animal feed. This review integrates bibliometric mapping (2015–2025) with toxicological and mitigation perspectives to provide a comprehensive understanding of AFM₁. The bibliometric analysis reveals a sharp global rise in research output over the last decade, with Iran, China, and Brazil emerging as leading contributors and Food Control identified as the most prolific journal. Five research clusters were distinguished: feed contamination pathways, analytical detection, toxicological risk, regulatory frameworks, and mitigation strategies. Toxicological evidence highlights AFM₁’s mutagenic and hepatocarcinogenic effects, intensified by co-exposure to other mycotoxins or hepatitis B infection. Although regulatory limits range from 0.025 µg/kg in infant formula (EU) to 0.5 µg/kg in milk (FDA), non-compliance remains prevalent in developing regions. Current mitigation approaches—adsorbents (bentonite, zeolite), oxidation (ozone, hydrogen peroxide), and biological detoxification via lactic acid bacteria and yeasts—show promise but require optimization for industrial application. Persistent challenges include climatic variability, inadequate feed monitoring, and heterogeneous regulations. This review emphasizes the need for harmonized surveillance, improved analytical capacity, and sustainable intervention strategies to ensure dairy safety and protect consumer health. Full article

(This article belongs to the Section Food Toxicology)

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19 pages, 1718 KB

Open AccessArticle

Green Wraps, Healthy Bites: How Eco-Friendly Packaging Shapes Food Perceived Healthiness and Purchase Intentions

by Chenhan Ruan, Xiaoyang Zhang, Yuanyuan Quan, Tingting Zhang and Xirong Zhao

Foods 2026, 15(1), 165; https://doi.org/10.3390/foods15010165 - 3 Jan 2026

Viewed by 718

Abstract

Environmentally friendly packaging has become a widely adopted food retail strategy, yet its impacts on consumer food perceptions (e.g., healthiness, taste, ethical concerns) remain fragmented. Notably, how it shapes healthiness perceptions is understudied. Across three studies, this study demonstrates that consumers often associate [...] Read more.

Environmentally friendly packaging has become a widely adopted food retail strategy, yet its impacts on consumer food perceptions (e.g., healthiness, taste, ethical concerns) remain fragmented. Notably, how it shapes healthiness perceptions is understudied. Across three studies, this study demonstrates that consumers often associate eco-friendly packaging with healthiness perception, driven by the heuristic associations of its original-ecology sensory cues, sustainable connotations, and morality signals, which further contribute to purchase intention. In addition, the effect of packaging eco-friendliness on purchase intention is moderated by environmental consciousness and food type. Specifically, the above positive effect of eco-friendly packaging is more prominent for consumers with higher environmental consciousness, and for hedonic (vs. utilitarian) food. The findings advance understanding of how eco-friendly packaging shapes food perceptions, and offer strategic insights for customized packaging design in food marketing. Full article

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

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45 pages, 1345 KB

Open AccessReview

Mathematical Modeling and Computational Approaches for Pulsed Electric Field Processing in Food Preservation: A Comprehensive Review

by Giovanni Luzi, Khawaja Muhammad Imran Bashir, Wenjing Lyu, Man-Gi Cho and Jae-Suk Choi

Foods 2026, 15(1), 164; https://doi.org/10.3390/foods15010164 - 3 Jan 2026

Viewed by 398

Abstract

Pulsed electric field technology possesses a high potential and a bright future in food processing to inactivate microorganisms and reduce enzymatic activity. Processed food shows a higher retention of health-related compounds and an extension of the shelf-life compared to conventional pasteurization methods. This [...] Read more.

Pulsed electric field technology possesses a high potential and a bright future in food processing to inactivate microorganisms and reduce enzymatic activity. Processed food shows a higher retention of health-related compounds and an extension of the shelf-life compared to conventional pasteurization methods. This technology is gradually moving from the laboratory and pilot-plant scale to the commercial scale. In the current review, we focus on the way existing knowledge on mathematical modeling and computational approaches is structured, connected, and interpreted across scales. We start with the electroporation models, progressing from those that are derived from simple physical and chemical considerations to those that are based on more complex probabilistic approaches. They attempt to predict how electric pulses create pores in cell membranes and form the basis of kinetic inactivation models. Subsequently, we examine the most common kinetic models of microorganism inactivation, from first-order models to models based on random and probabilistic considerations. We then review the works carried out on the numerical simulations of the electric field in a continuous PEF chamber and the works related to coupled simulations of the electric, fluid flow, temperature, and inactivation kinetic field. Finally, we conclude the manuscript with a section dedicated to the current applications of the PEF process to demonstrate its effectiveness. Full article

(This article belongs to the Special Issue Impact of Processing Technology on Food Quality and Safety)

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15 pages, 2232 KB

Open AccessArticle

The Incorporation of Plant-Derived Polysaccharides into Alginate-Based Capsules Improve Probiotic Viabilities During Storage, Gastrointestinal Digestion, and Their Application in Yogurt

by Sijia You, Xinming Zhao, Weina Cui, Huan Liu and Jielun Hu

Foods 2026, 15(1), 163; https://doi.org/10.3390/foods15010163 - 3 Jan 2026

Viewed by 535

Abstract

The objective of this research was to combine three plant-derived polysaccharides, Lycium barbarum polysaccharides (LBP), peach gum polysaccharide (PGP), and citrus pectin (CP), with alginate (SA) to co-encapsulate probiotics and investigate the survival of cells during in vitro gastrointestinal digestion, storage, and application [...] Read more.

The objective of this research was to combine three plant-derived polysaccharides, Lycium barbarum polysaccharides (LBP), peach gum polysaccharide (PGP), and citrus pectin (CP), with alginate (SA) to co-encapsulate probiotics and investigate the survival of cells during in vitro gastrointestinal digestion, storage, and application in yogurt. The incorporation of different polysaccharides into SA all improved the encapsulation efficiencies and surface regularities of probiotic capsules. Texture analysis showed that the PGP-incorporated microspheres exhibited the highest values for hardness, springiness, and resilience, while in terms of chewiness, the highest values were observed for the LBP and CP groups. In vitro gastrointestinal digestion analysis revealed that the incorporation of different polysaccharides all further enhanced the cell survival rates, and the SA: PGP group demonstrated superior probiotic protection with the minimal viability loss of only 0.40 log CFU/g after 6h digestion. During storage, SA: PGP group also exhibited the highest stability, which still maintained 7.7 Log CFU/g of viable cells at the end of 20 days storage, and after incorporation of SA: PGP into yogurt, 7.8 Log CFU/g of viable cells were still detected at the end of 21 days storage. Full article

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

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35 pages, 3159 KB

Open AccessReview

Recent Advances in the Development of Active and Intelligent Packaging Films Using Fruit Peel Powders

by Nianfeng Zhang, Bilal Ahmad, Fengfeng Xu and Jun Liu

Foods 2026, 15(1), 162; https://doi.org/10.3390/foods15010162 - 3 Jan 2026

Viewed by 785

Abstract

Fruit peels, a primary fruit processing by-product, are rich in biodegradable polymers (e.g., dietary fibers and proteins) and bioactive substances (e.g., polyphenols, essential oils, and pigments) that are suitable for producing active and intelligent packaging films. In recent years, there is a new [...] Read more.

Fruit peels, a primary fruit processing by-product, are rich in biodegradable polymers (e.g., dietary fibers and proteins) and bioactive substances (e.g., polyphenols, essential oils, and pigments) that are suitable for producing active and intelligent packaging films. In recent years, there is a new trend to utilize fruit peels in the form of powders for film production, which aligns with circular economy principles. In general, fruit peel powders (FPPs) can function as rigid fillers and the polymer matrix in packaging films, forming FPP-filled and FPP-based films, respectively. These two film types exhibit distinct characteristics: FPP-filled films typically have a compact structure with strong molecular interactions, leading to superior mechanical and barrier properties. Conversely, FPP-based films often display a cracked structure with weaker molecular interactions, resulting in inferior mechanical and barrier properties. Despite these differences, both film types demonstrate excellent antioxidant and antimicrobial activities, pH sensitivity, and biodegradability, as well as considerable promise for active and intelligent packaging. This review comprehensively summarizes the preparation methods, structural characteristics, physical and functional properties, and active and intelligent packaging potential of both film types. It also features a multi-dimensional comparison of FPP-filled and FPP-based films’ performance and a discussion of their current challenges and future directions. Full article

(This article belongs to the Special Issue Active and Intelligent Food Packaging for the Food Industry)

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14 pages, 1930 KB

Open AccessArticle

Postharvest Application of Black Mustard (Brassica nigra) Seed Derivatives in Sweet Cherry Packaging for Rot Control

by Patricia Calvo, M.ª José Rodríguez, Manuel J. Serradilla and Mª Josefa Bernalte

Foods 2026, 15(1), 161; https://doi.org/10.3390/foods15010161 - 3 Jan 2026

Viewed by 341

Abstract

Packaging is essential for protecting, distributing, and trading fresh fruit. Antimicrobial packaging, which incorporates natural or synthetic bioactive compounds, can inhibit microbial growth, extend shelf life, and reduce reliance on synthetic fungicides. This study aimed to evaluate the effect of allyl isothiocyanate (AITC), [...] Read more.

Packaging is essential for protecting, distributing, and trading fresh fruit. Antimicrobial packaging, which incorporates natural or synthetic bioactive compounds, can inhibit microbial growth, extend shelf life, and reduce reliance on synthetic fungicides. This study aimed to evaluate the effect of allyl isothiocyanate (AITC), released from black mustard seeds, on the quality and fungal development of ‘Burlat’ sweet cherries during postharvest storage under modified atmosphere. The in vitro and in vivo antimicrobial activity of AITC, released from different amounts of mustard seeds in an ‘Inbox’ system, was compared with fludioxonil, a synthetic fungicide authorised for postharvest use on stone fruits in the European Union. The impact of these treatments on weight loss, headspace gas composition, fruit decay, physicochemical and microbiological quality was also analysed. Results showed that AITC inhibited the in vitro growth of Cladosporium cladosporioides, Monilinia laxa and Penicilium expansum, and significantly reduced Alternaria alternata, Botrytis cinerea, and Geotrichum candidum after 96 h at 25 °C and 99% RH. Treatment with 100 mg of mustard seeds achieved rot control comparable to fludioxonil, while maintaining higher firmness and delaying skin darkening after 28 days. Overall, natural AITC from mustard seeds appears to be a promising alternative for preserving sweet cherry quality. Full article

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

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21 pages, 1657 KB

Open AccessArticle

Comprehensive Assessment of Harvesting Method Effects on FAEE, Waxes, Fatty Acids, Phenolics, Volatiles, and Sensory Characteristics of Buža Virgin Olive Oil

by Karolina Brkić Bubola, Marina Lukić, Iva Pastor, Igor Lukić, Gašper Kozlovič, Milena Bučar-Miklavčič, Olivera Koprivnjak and Marin Krapac

Foods 2026, 15(1), 160; https://doi.org/10.3390/foods15010160 - 3 Jan 2026

Viewed by 487

Abstract

Increasing competition in the olive oil market and labor shortages have accelerated the use of mechanical harvesting, raising concerns about potential fruit damage and its impact on oil quality. This study examined how three harvesting methods: manual using hand-held combs (B-HH) and two [...] Read more.

Increasing competition in the olive oil market and labor shortages have accelerated the use of mechanical harvesting, raising concerns about potential fruit damage and its impact on oil quality. This study examined how three harvesting methods: manual using hand-held combs (B-HH) and two mechanical, hand-held shaker rake (B-MH-1) and self-propelled trunk shaker (B-MH-2), affect the quality and composition of Buža variety virgin olive oil. The greatest damage to the fruits occurred in B-MH-1, whereas the least was observed in B-HH. Olives were processed within 24 h, and oils were analyzed for basic quality parameters, fatty acid ethyl esters (FAEE), waxes content, fatty acid composition, volatile and phenolic profiles, and sensory attributes. Harvesting method did not significantly affect acidity, peroxide value, UV indices, FAEE, waxes, and fatty acids. Analyses of volatile and phenolic compounds revealed only slight differences. Nevertheless, sensory assessment detected no defects, with only minor reductions in positive odor attributes in B-MH-1. Taste attributes remained unchanged, consistent with similar total phenolic content. Overall, when olives are promptly processed, all investigated harvesting methods result in high-quality Buža olive oil. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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13 pages, 1141 KB

Open AccessArticle

Influence of Visual Color Cues on Saltiness Expectation, Sensory Liking, and Emotions: A Soy Sauce Model Study

by Peerapong Wongthahan, Amporn Sae-Eaw and Witoon Prinyawiwatkul

Foods 2026, 15(1), 159; https://doi.org/10.3390/foods15010159 - 3 Jan 2026

Viewed by 593

Abstract

Food color can greatly impact consumer perception. It can shape flavor expectations and influence emotions. This research evaluated how visual color cues affect perceived saltiness, sensory liking, and emotional responses to soy sauce. The study used four samples with the same salt concentrations [...] Read more.

Food color can greatly impact consumer perception. It can shape flavor expectations and influence emotions. This research evaluated how visual color cues affect perceived saltiness, sensory liking, and emotional responses to soy sauce. The study used four samples with the same salt concentrations (12% NaCl w/v). The color was varied in intensities, including light (LS), control (CS), moderate (MS), and high (HS). There was a total of 100 consumers to evaluate the samples. The results showed that MS received the highest liking scores for color (6.17) and saltiness (6.30). LS achieved the lowest scores at 3.98 for color and 5.78 for saltiness. Color intensity had a significant correlation with the expectation of saltiness. Correspondence analysis revealed that MS was most frequently associated with positive emotions such as “interested” (36%), whereas LS evoked negative emotions, including “disgusted,” “bored,” and “worried.” These findings confirm that darker colors enhance perceived taste intensity and positive affect. The use of color cues may therefore be a simple strategy to design low-sodium soy sauce formulations without reducing consumer acceptance while potentially supporting sodium reduction initiatives aimed at improving public health outcomes. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)

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18 pages, 4161 KB

Open AccessArticle

Biochemical Quality Profile of Black Tea from Upper Assam and North Bank Region of Assam, India

by Podma Pollov Sarmah, Himangshu Deka, Priyanuj Parasar, Rashmi Baruah, Santanu Sabhapondit and Dibyajit Buragohain

Foods 2026, 15(1), 158; https://doi.org/10.3390/foods15010158 - 3 Jan 2026

Viewed by 511

Abstract

Black tea quality is fundamentally determined by its biochemical composition, providing essential baseline data for producers, traders, and consumers. This study comprehensively evaluates key biochemical quality components of 32 black tea samples from Upper Assam and North Bank regions of Assam, India, produced [...] Read more.

Black tea quality is fundamentally determined by its biochemical composition, providing essential baseline data for producers, traders, and consumers. This study comprehensively evaluates key biochemical quality components of 32 black tea samples from Upper Assam and North Bank regions of Assam, India, produced by both orthodox and CTC methods, using standardized International Organization for Standardization (ISO) analytical protocols for total polyphenols (TP), theaflavins, catechins, water extract (WE), caffeine, thearubigins (TR), theanine, crude fibre (CF), and ash characteristics. The results reveal substantial variation in TP (83.54–184.52 mg g⁻¹, avg. 134.07 mg g⁻¹), theaflavins (4.88–15.54 mg g⁻¹, avg. 8.61 mg g⁻¹), caffeine (15.51–39.24 mg g⁻¹, avg. 30.09 mg g⁻¹), and theanine (2.47–8.16 mg g⁻¹, avg. 5.53 mg g⁻¹), demonstrating substantial biochemical variation reflecting differences in cultivation practices, leaf maturity, processing conditions and agroclimatic conditions. The orthodox and CTC methods yielded comparable WE (avg. 404.34 vs. avg. 407.91 mg g⁻¹) and theanine levels (avg. 5.65 vs. avg. 5.35 mg g⁻¹) indicating that both processing types successfully retain key quality components. All analyzed biochemical attributes with established minimum or maximum limits set by the ISO and Food Safety and Standards Authority of India (FSSAI) demonstrated compliance with national and international quality standards. These findings establish contemporary benchmarks for key quality indicators in Assam black teas and confirm the consistency of quality across diverse processing methodologies and cultivation practices. Full article

(This article belongs to the Collection Advances in Tea Chemistry)

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22 pages, 13425 KB

Open AccessArticle

Fabrication, Characterization, and Transcriptomic Analysis of Oregano Essential Oil Liposomes for Enhanced Antibacterial Activity and Sustained Release

by Zhuo Wang, Yuanxin Bao, Jianguo Qiu, Shanshan Li, Hong Chen and Cheng Li

Foods 2026, 15(1), 157; https://doi.org/10.3390/foods15010157 - 3 Jan 2026

Viewed by 575

Abstract

This study prepared oregano essential oil-loaded liposomes (OEO-Lip) and systematically evaluated their physicochemical properties, stability, and antioxidant/antibacterial activities, along with the underlying mechanisms. Characterization revealed OEO-Lip exhibited a unilamellar vesicle structure with a particle size of approximately 190 nm, uniform dispersion (PDI = [...] Read more.

This study prepared oregano essential oil-loaded liposomes (OEO-Lip) and systematically evaluated their physicochemical properties, stability, and antioxidant/antibacterial activities, along with the underlying mechanisms. Characterization revealed OEO-Lip exhibited a unilamellar vesicle structure with a particle size of approximately 190 nm, uniform dispersion (PDI = 0.183), a high zeta potential (−39.8 mV), and an encapsulation efficiency of 77.52%. Analyses by FT-IR, XRD, and DSC confirmed the successful encapsulation of OEO within the liposomes. Hydrogen bonding interactions with phospholipid components promoted the formation of a more ordered crystalline structure, thereby enhancing thermal stability. Storage stability tests demonstrated that OEO-Lip stored at 4 °C for 30 days exhibited significantly superior physicochemical properties compared to samples stored at 25 °C. Furthermore, liposomal encapsulation effectively preserved the antioxidant activity of OEO. Antimicrobial studies revealed that OEO-Lip exerted stronger and more sustained inhibitory effects against Escherichia coli and Staphylococcus aureus than free OEO, primarily by disrupting bacterial membrane integrity and inducing the leakage of ions and intracellular contents. Transcriptomic analysis further indicated that OEO-Lip exerts synergistic antibacterial effects by downregulating genes associated with phospholipid synthesis and nutrient transport while concurrently interfering with multiple pathways, including quorum sensing and energy metabolism. Release experiments indicated that OEO-Lip displays both burst and sustained release characteristics. In summary, OEO-Lip serves as an efficient delivery system that significantly enhances the stability and antibacterial efficacy of OEO, demonstrating considerable potential for application in food preservation. Full article

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

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32 pages, 1577 KB

Open AccessReview

Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications

by Ting Zeng, Fei Song, Zhen Yang, Xianghui Yan, Lianzhou Jiang, Dongze Li and Zhaoxian Huang

Foods 2026, 15(1), 156; https://doi.org/10.3390/foods15010156 - 3 Jan 2026

Viewed by 750

Abstract

This review emphasizes key findings regarding nanoemulsions utilized as carriers for fat-soluble vitamins (FSVs). The stability of FSV-loaded nanoemulsions is chiefly determined by the emulsifier type and concentration, carrier oil type, oil composition and concentration, and droplet size. Natural emulsifiers such as saponins, [...] Read more.

This review emphasizes key findings regarding nanoemulsions utilized as carriers for fat-soluble vitamins (FSVs). The stability of FSV-loaded nanoemulsions is chiefly determined by the emulsifier type and concentration, carrier oil type, oil composition and concentration, and droplet size. Natural emulsifiers such as saponins, lecithin, and proteins, in conjunction with long-chain triglycerides (LCT) such as olive and corn oils, prove beneficial in enhancing FSVs’ bioavailability. Despite the established effectiveness of nanoemulsions in enhancing FSVs’ stability and bioaccessibility, the safety of FSV encapsulation within nanoemulsions remains incompletely understood. Importantly, relying solely on in vitro studies is inadequate to simulate the actual gastrointestinal behavior of nanoemulsion systems. Future investigations should prioritize encapsulating FSVs in natural emulsifier-stabilized nanoemulsions and incorporate both in vivo and in vitro experiments to explore the gastrointestinal destiny of these delivery systems. This review offers crucial insights for the systematic development of FSV-enriched functional foods utilizing nanoemulsion technology. Full article

(This article belongs to the Special Issue Functional Characteristics of Plant Protein: From Molecular Structure to Innovative Applications)

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23 pages, 720 KB

Open AccessArticle

Cross-National Analysis of Consumer Preferences for Organic Food in Portugal, Spain, and Greece: Socio-Demographic Drivers and Attribute Importance

by Teresa Madureira, Fernando Nunes, Fernando Mata, Mariastela Vrontaki, Athanasios Manouras, Michalis Koureas, Eleni Malissiova and José Veiga

Foods 2026, 15(1), 155; https://doi.org/10.3390/foods15010155 - 3 Jan 2026

Viewed by 679

Abstract

Consumer demand for organic products has grown substantially in Southern Europe, driven by health, environmental, and ethical concerns. Understanding cross-country differences in attribute preferences and sociodemographic influences is critical to inform marketing strategies and policy interventions targeting organic food consumption. To perform a [...] Read more.

Consumer demand for organic products has grown substantially in Southern Europe, driven by health, environmental, and ethical concerns. Understanding cross-country differences in attribute preferences and sociodemographic influences is critical to inform marketing strategies and policy interventions targeting organic food consumption. To perform a comparative study across Portugal, Spain, and Greece, regular organic consumers were surveyed (250 per country) using a culturally adapted Best–Worst Scaling questionnaire. Socio-demographic variables and ten organic food attributes were analysed using MANOVA, Kruskal–Wallis tests, PCA, and cluster analysis. Spanish and Portuguese consumers prioritised health, environmental impact, absence of GMOs, and certification, while Greeks emphasised price, appearance, taste expectation, and nutrition. Age, gender, and education influenced attribute importance differently across countries, revealing distinct national consumption patterns and preferences. Findings highlight substantial heterogeneity: health and environmental attributes dominate in Portugal and Spain, reflecting strong certification and sustainability awareness, whereas Greek consumers focus on value, sensory qualities, and nutrition, indicating lower organic uptake and stronger price sensitivity. Older and more educated consumers valued certification and provenance, women emphasised health and environmental benefits, and men responded more to convenience and status cues. These patterns suggest that marketing and policy strategies should combine universal motivators with tailored approaches addressing national, demographic, and cultural differences to enhance organic consumption. Cross-country differences reveal the need for context-specific interventions promoting organic food while leveraging common health and sustainability drivers. Full article

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

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21 pages, 1098 KB

Open AccessArticle

Isolation of a New Acetobacter pasteurianus Strain from Spontaneous Wine Fermentations and Evaluation of Its Bacterial Cellulose Production Capacity on Natural Agrifood Sidestreams

by Vasiliki Adamopoulou, Vasiliki Karakovouni, Panagiota Michalopoulou, Panagiota M. Kalligosfyri, Agapi Dima, Theano Petsi, Despina P. Kalogianni and Argyro Bekatorou

Foods 2026, 15(1), 154; https://doi.org/10.3390/foods15010154 - 3 Jan 2026

Viewed by 451

Abstract

A bacterial cellulose (BC) producing bacterial species was isolated from spontaneous wine fermentations and identified as Acetobacter pasteurianus and assigned the strain designation ABBA. The strain had the ability to synthesize BC in orange juice, achieving a yield of 5.0 g/L. Further production [...] Read more.

A bacterial cellulose (BC) producing bacterial species was isolated from spontaneous wine fermentations and identified as Acetobacter pasteurianus and assigned the strain designation ABBA. The strain had the ability to synthesize BC in orange juice, achieving a yield of 5.0 g/L. Further production optimization was studied using a non-fortified natural substrate composed of substandard raisin extracts, orange juice, and green tea extract. The Response Surface Methodology for the production design and optimization was applied, resulting in a significantly higher yield of up to 15.5 g/L. The porosity, crystallinity, and antioxidant activity of the produced BC films were affected by both the BC drying method and the substrate used. In the FT-IR spectra, characteristic peaks corresponding to citric acid, gallic acid, ascorbic acid and thiamine were observed, indicating their adsorption onto the BC matrix and explaining the increased antioxidant activity. A. pasteurianus ABBA is a promising new strain that can be used in the production of BC from agrifood sidestreams (substandard raisins; discarded oranges), contributing to their utilization and the production of value-added materials within a circular-economy framework. Full article

(This article belongs to the Special Issue Research Advances in Fermented Foods and Beverages: Technology, Sensory Properties, Microbiological Characteristics, and Health Benefits)

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