Foods

17 pages, 848 KB

Open AccessArticle

Valorization of Acorns Through the Development of Novel Plant-Based Products: Formulation and Shelf-Life Assessment

by Daniela Godinho, Leonardo G. Inácio, Susana Bernardino, Clélia Afonso and Raul Bernardino

Foods 2026, 15(11), 1842; https://doi.org/10.3390/foods15111842 (registering DOI) - 22 May 2026

Acorns (Quercus spp.) are an underutilized forest resource with recognized nutritional and bioactive potential, making them promising candidates for the development of sustainable plant-based functional foods. This study aimed to valorize acorns through the formulation of two novel acorn-based products, a plant-based [...] Read more.

Acorns (Quercus spp.) are an underutilized forest resource with recognized nutritional and bioactive potential, making them promising candidates for the development of sustainable plant-based functional foods. This study aimed to valorize acorns through the formulation of two novel acorn-based products, a plant-based beverage, and a pudding, and to assess their nutritional properties, sensory acceptability, and, for the beverage, refrigerated shelf-life stability. The beverage was optimized as a neutral-flavored milk alternative, using sodium alginate as a natural clean-label stabilizer to enhance emulsion stability and physicochemical properties. The final formulation exhibited low energy density and a lipid profile rich in monounsaturated fatty acids, contributing to its nutritional and functional value. Throughout 63 days of storage at 4 °C, sodium alginate effectively prevented phase separation and supported the retention of antioxidant capacity, as evidenced by stable ferric reducing antioxidant power (FRAP) and total phenolic content, although ABTS radical scavenging activity declined over time. No microbial growth was detected during storage, confirming the adequacy of the applied thermal treatment and aseptic filling procedures applied. The acorn-based pudding, developed by adapting a traditional egg-based recipe, functioned as a proof of concept illustrating the technological versatility of acorns across distinct plant-based matrices, exhibiting a nutritional profile comparable to commercial counterparts and high consumer acceptability. Overall, this work demonstrates the technological feasibility and versatility of incorporating acorns into plant-based food matrices, supporting their potential as sustainable ingredients for the development of innovative value-added foods and contributing to the valorization of forest resources. Full article

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

27 pages, 12464 KB

Open AccessArticle

Phytochemicals from Turnera subulata Exhibiting Antioxidant, Immunomodulatory, and Microbiological Activity

by Antonio Carlos Vital Júnior, Shênia Santos Monteiro, Genil Dantas de Oliveira, Yuri Mangueira do Nascimento, Fábio Miguel Santos Costa, Wêndeo Kennedy Costa, Alisson Macário de Oliveira, Maria Tereza dos Santos Correia, Daniele de Figueredo Silva, Rafael Wesley Bastos, Hugo Miguel Lisboa and Matheus Augusto de Bittencourt Pasquali

Foods 2026, 15(11), 1841; https://doi.org/10.3390/foods15111841 (registering DOI) - 22 May 2026

Abstract

Turnera subulata is traditionally used to treat inflammatory and infectious conditions; however; its biological activities remain incompletely characterized. In this study, aqueous (AETS) and hydroethanolic (HETS) extracts obtained from the aerial parts (leaves, stems, and flowers), as used in traditional infusions, were compared [...] Read more.

Turnera subulata is traditionally used to treat inflammatory and infectious conditions; however; its biological activities remain incompletely characterized. In this study, aqueous (AETS) and hydroethanolic (HETS) extracts obtained from the aerial parts (leaves, stems, and flowers), as used in traditional infusions, were compared regarding physicochemical composition, redox behavior, cytotoxicity, immunomodulatory, and antimicrobial activities. HETS showed significantly higher phenolic content (2555.96 ± 43.55 mg GAE/100 mL) compared to AETS (1269.54 ± 20.60 mg GAE/100 mL) and exhibited stronger DPPH (83.05 ± 0.05%) and ABTS (85.1 ± 1.5%) radical scavenging activity. In contrast, AETS showed greater antioxidant capacity in the TRAP assay from 50 µg/mL (p < 0.0001). Both extracts displayed dose-dependent pro-oxidant behavior in the deoxyribose/Fenton system. In vitro assays demonstrated that both extracts exhibited dose-dependent cytotoxicity in SH-SY5Y cells, with no significant cytotoxic effects observed at concentrations ≤ 50 µg/mL. HETS significantly increased IL-10 levels (p < 0.05), indicating immunomodulatory activity. In antimicrobial assays, HETS showed selective activity against Staphylococcus aureus, with MIC values ranging from 0.625 to 1.25 mg/mL, while no relevant inhibition was observed against Escherichia coli. No synergistic interaction with vancomycin was detected. Overall, the results indicate that the extraction solvent strongly influences the phenolic enrichment and biological activity. The hydroethanol extract showed the most consistent bioactivity, highlighting its potential for applications as a natural antioxidant, immunomodulatory, and anti-staphylococcal agent. Future studies should focus on compound isolation, mechanistic validation, and evaluation in in vivo models to support potential commercial and therapeutic applications. Full article

(This article belongs to the Special Issue Bioactive Compounds from Plants as Functional Food Ingredients and Potential Nutraceuticals)

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16 pages, 3725 KB

Open AccessArticle

Physicochemical Properties, Bioactive Components and Volatile Compounds of Dietary Fatty Acid Balanced Blend Oil

by Enhui Liu, Qing Niu, Liangliang Lu, Lingxin Geng, Jie Yang, Huawen Yao and Zhongkai Zhao

Foods 2026, 15(11), 1840; https://doi.org/10.3390/foods15111840 (registering DOI) - 22 May 2026

Abstract

Walnut oil is growing in consumer demand due to its rich nutritional profile; however, its fatty acid composition exhibits an imbalanced SFA:MUFA:PUFA ratio (0.13:0.18:1). To improve the fatty acid balance using locally available vegetable oils in Xinjiang, we investigated the effects of blending [...] Read more.

Walnut oil is growing in consumer demand due to its rich nutritional profile; however, its fatty acid composition exhibits an imbalanced SFA:MUFA:PUFA ratio (0.13:0.18:1). To improve the fatty acid balance using locally available vegetable oils in Xinjiang, we investigated the effects of blending walnut oil with linseed oil, safflower seed oil, sunflower seed oil, rapeseed oil, peanut oil, and soybean oil on physicochemical indexes, fatty acid composition, and bioactive components. Aroma characteristics were assessed by E-nose and HS-GC-IMS. The results showed that the acid value and peroxide value of the blended oil decreased, while the content of vitamin E and squalene increased inversely. The ratio of ω-6/ω-3 maintain steadily at 4–6:1, and the ratios of SFA, MUFA, and PUFA were close to 0.27:1:1. Significant differences were observed between the aroma characteristics of walnut oil and the blended oil. HS-GC-IMS identified 85 volatile organic compounds (VOCs), among which walnut oil had a higher content of alcohols, aldehydes, and ketones, with 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone as its characteristic aroma compound. The acetophenone serves as the key aroma component after blending, and the unique flavor components of each base oil (e.g., 4-nonanone in linseed oil, 3-methyl-2-pentanone in rapeseed oil, etc.) exert a synergistic effect after rationing to present a composite aroma characteristic of blended oils, which mainly consists of 3-methylbutyl butyrate and 4-ethylphenol. Full article

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

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17 pages, 1651 KB

Open AccessArticle

Multiple Aflatoxins Drive Cumulative Dietary Exposure and Hepatocellular Carcinoma Risk: An Age-Stratified Study in Guangzhou, China

by Qian Huang, Yanyan Wang, Yan Li, Yixuan Xu, Yuhua Zhang, Lan Liu, Jinheng Zeng, Weiwei Zhang and Yan Yang

Foods 2026, 15(11), 1839; https://doi.org/10.3390/foods15111839 (registering DOI) - 22 May 2026

Abstract

Aflatoxins are widespread hepatotoxic food contaminants, yet age-specific cumulative exposure to multiple aflatoxins and associated health risks remain poorly characterized. This study assessed cumulative dietary exposure to aflatoxin B₁ (AFB₁), B₂, G₁, and G₂, [...] Read more.

Aflatoxins are widespread hepatotoxic food contaminants, yet age-specific cumulative exposure to multiple aflatoxins and associated health risks remain poorly characterized. This study assessed cumulative dietary exposure to aflatoxin B₁ (AFB₁), B₂, G₁, and G₂, and hepatocellular carcinoma (HCC) risk across five age groups, evaluating the influence of packaging and retail sources on contamination. Contamination data of 1179 food samples and consumption data were integrated to calculate the margin of exposure (MoE) and annual HCC incidence. AFB₁ was most frequently detected and often co-occurred with other aflatoxins; bulk vegetable oils showed the highest total aflatoxin detection rate. Roasted peanuts contributed most to aflatoxin exposure, particularly among children aged 3–6 (MoE 900–1206). Rice, rice products, and coarse grains were primary contributors to aflatoxin-attributable HCC risk (0.008 cases per 100,000 person-years). Overall contamination was significantly higher in bulk products than in pre-packaged foods (p < 0.05) and in samples from farmers’ markets and grocery stores than in other sites (p < 0.05). These findings reveal non-negligible aflatoxin-related health risks for Guangzhou residents, especially young children and frequent consumers of staple grains and nuts. Targeted monitoring of high-risk foods and retail environments and age-specific dietary guidance are recommended to reduce population-level aflatoxin exposure and HCC risk. Full article

(This article belongs to the Special Issue Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies)

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19 pages, 3300 KB

Open AccessArticle

Molecular Engineering of Nicotinamide Riboside Kinase and Process Optimization for Efficient Nicotinamide Mononucleotide Production

by Dai Ma, Rui Liu, Tong Bao, Jingwen Yang, Hongbin Zhang and Xueqin Hu

Foods 2026, 15(11), 1838; https://doi.org/10.3390/foods15111838 - 22 May 2026

Abstract

Nicotinamide mononucleotide (NMN) plays vital physiological roles as a vitamin B derivative, with nicotinamide riboside kinase (NRK) serving as a key enzyme for its efficient and environmentally friendly synthesis. In this study, semi-rational design was employed to modify the Hi-NRK enzyme at [...] Read more.

Nicotinamide mononucleotide (NMN) plays vital physiological roles as a vitamin B derivative, with nicotinamide riboside kinase (NRK) serving as a key enzyme for its efficient and environmentally friendly synthesis. In this study, semi-rational design was employed to modify the Hi-NRK enzyme at the molecular level, leading to the identification of a critical mutant, Hi-NRK^G8S. This variant exhibited a twofold increase in enzymatic activity and significantly enhanced thermal stability, extending its half-life at 40 °C from 4 to 8 h. By optimizing reaction conditions, NMN yield reached 94.17% at a nicotinamide riboside (NR) substrate concentration of 50 g/L. Further addition of adenylate kinase (ADK) to facilitate ATP recycling increased the yield to 97.24% at 75 g/L NR. This study establishes a foundation for industrial-scale, efficient, and green NMN production. Full article

(This article belongs to the Special Issue Emerging Trends in Food Enzyme Catalysis and Food Synthetic Biology)

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19 pages, 4942 KB

Open AccessArticle

A Polysaccharide from Dried Tangerine Peel: Structural Characterization and Alleviation of Gastric Injury by Modulating Oxidative Stress and Inflammatory Responses

by Huihui Li, Hao Wu, Yixia Chen, Yinyin Feng, Xiaoyang He, Huiqing Sun and Meng Meng

Foods 2026, 15(11), 1837; https://doi.org/10.3390/foods15111837 (registering DOI) - 22 May 2026

Abstract

Polysaccharides are important bioactive components of dried tangerine peel, exhibiting antioxidant, anti-inflammatory, and hypoglycemic activities. However, the ability of dried tangerine peel polysaccharides to alleviate gastric injury remains insufficiently understood. Therefore, the structure and alleviation of gastric injury induced by dried tangerine peel [...] Read more.

Polysaccharides are important bioactive components of dried tangerine peel, exhibiting antioxidant, anti-inflammatory, and hypoglycemic activities. However, the ability of dried tangerine peel polysaccharides to alleviate gastric injury remains insufficiently understood. Therefore, the structure and alleviation of gastric injury induced by dried tangerine peel polysaccharides were explored in this study. Firstly, DTPP-4 was purified from dried tangerine peel. As shown in the HPLC chromatogram, DTPP-4 is a homogeneous polysaccharide with a mean molecular weight of 1.35 × 10³ kDa. DTPP-4 was mainly composed of L-Rha, L-Ara, D-Gal, and D-GalpA with percentages of 10.56%, 9.15%, 4.83%, and 75.45%, respectively. Methylation and NMR results suggested that DTPP-4 was a pectic polysaccharide with →4)-α-D-GalpA-6-OMe-(1→ and →4)-α-D-GalpA-(1→ as the backbone. The alleviation of gastric injury of dried tangerine peel polysaccharide was evaluated in ethanol-induced acute gastric injury mice. Based on the macroscopic images of gastric tissues and the area of gastric tissue injury in mice, the dried tangerine peel polysaccharide can reduce the mouse gastric lesion area and alleviate gastric tissue pathological damage. Histopathological analysis of H&E and PAS staining revealed that the dried tangerine peel polysaccharide could ameliorate the disordered arrangement and necrosis of epithelial cells, reduce inflammatory cell infiltration, and thus alleviate gastric injury. Dried tangerine peel polysaccharide confers gastroprotection by modulating MPO and PGE2 levels, reducing MDA accumulation, enhancing SOD and CAT antioxidant activities, suppressing IL-1β and TNF-α secretion, and upregulating IL-10 expression. These findings provide a theoretical foundation for subsequent structure–activity relationship investigations and provide empirical support for the subsequent development and practical application of this polysaccharide. Full article

(This article belongs to the Special Issue Plant-Food-Derived Bioactives: Distribution, Extraction Methods and Health Benefits)

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29 pages, 2237 KB

Open AccessArticle

Study on the Freezing Protection Effect of Melatonin on Lactobacillus plantarum FQR

by Yuting Feng, Yating Wu, Menglu Wang, Rui Wang, Leying Song and Lin Mei

Foods 2026, 15(11), 1836; https://doi.org/10.3390/foods15111836 - 22 May 2026

Abstract

This study aimed to investigate the regulatory effect and cryoprotective mechanism of melatonin (MT) on the physiological functions of Lactobacillus plantarum FQR during freezing and freeze-drying. Results indicated that the addition of 5 mg/mL MT as a cryoprotectant maximized the freeze-drying survival rate [...] Read more.

This study aimed to investigate the regulatory effect and cryoprotective mechanism of melatonin (MT) on the physiological functions of Lactobacillus plantarum FQR during freezing and freeze-drying. Results indicated that the addition of 5 mg/mL MT as a cryoprotectant maximized the freeze-drying survival rate to 32.04 ± 2.14%. MT effectively alleviated low-temperature and freeze-drying stress by reducing extracellular alkaline phosphatase activity, enhancing intracellular lactate dehydrogenase activity, and decreasing extracellular β-galactosidase activity without significant differences. Higher survival rates in defining medium further suggested that MT reduced damage to cell wall and membrane structures during lyophilisation, decreased membrane permeability, and preserved cellular physiological functions. In addition, MT supported cellular energy metabolism and protein synthesis, enhanced transmembrane potential to facilitate ATP transport, and helped maintain intracellular and extracellular pH balance. The prepared freeze-drying protectant containing 69.80 mg/mL exopolysaccharides (EPS) and 4.25 mg/mL MT showed better protective effects than the control group. MT also increased bound water content, lowered the freezing point of the solution, and inhibited ice crystal formation. Transcriptomic analysis revealed that amino acid biosynthesis, amino acid metabolism, and ABC transport systems were the primary pathways affected by MT treatment. These findings demonstrate that MT improves freeze-drying tolerance by maintaining membrane integrity, regulating cellular metabolism, and enhancing oxidative stress resistance. Given its natural biosynthetic origin, generally recognized as safe (GRAS) status, and absence of residual solvents or allergenic proteins, MT can be safely considered for incorporation into food and nutraceutical products. This study underscores the practical relevance of MT as a functional component in compound cryoprotectants, providing a feasible strategy to enhance the viability, stability, and industrial applicability of Lactobacillus plantarum during freeze-drying and storage. Full article

(This article belongs to the Section Food Microbiology)

21 pages, 1307 KB

Open AccessArticle

Determination of 69 Pesticide Residues in 42 Batches of Platycodonis Radix and Dietary Risk Assessment Using Combined QuEChERS with GC-MS/MS and UHPLC-MS/MS

by Jing Ma, Xinyue Qiu, Suiqing Chen, Haibo Wang and Xiaoya Sun

Foods 2026, 15(11), 1835; https://doi.org/10.3390/foods15111835 - 22 May 2026

Abstract

This study aimed to establish a rapid analytical method for the determination of 69 pesticide residues in Platycodonis Radix using GC-MS/MS and UHPLC-MS/MS, as well as carry out a dietary risk assessment on 42 batches of Platycodonis Radix samples collected from different geographical [...] Read more.

This study aimed to establish a rapid analytical method for the determination of 69 pesticide residues in Platycodonis Radix using GC-MS/MS and UHPLC-MS/MS, as well as carry out a dietary risk assessment on 42 batches of Platycodonis Radix samples collected from different geographical origins. Samples were prepared using the QuEChERS method, followed by high-speed centrifugation and membrane filtration, and the target pesticides were analyzed in selected reaction monitoring (SRM) mode via GC-MS/MS and in multiple reaction monitoring (MRM) mode via UHPLC-MS/MS. Among the 42 tested batches of Platycodonis Radix samples, 3 out of 27 pesticide compounds were detected via GC-MS/MS screening, while only 1 pesticide compound was positive from the 42 compounds determined via UHPLC-MS/MS, and the risk assessment results demonstrated that both chronic and acute dietary exposure risks of all detected pesticides were considerably lower than 1. Full article

(This article belongs to the Topic Application of Chromatography-Mass Spectrometry and Related Techniques, 2nd Edition)

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14 pages, 2108 KB

Open AccessArticle

Cutting Carbon with Knife and Bin: The Role of Diet and Food Recycling in the Food System of Ulaanbaatar, Mongolia

by Ankhtuya Bold, Shenghui Cui, Jingjing Yin, Wei Huang, Tselmuun Tsog, Delgerjargal Munkhbaatar and Gerelsukh Batbayar

Foods 2026, 15(11), 1834; https://doi.org/10.3390/foods15111834 - 22 May 2026

Abstract

The global food system (FS) contributes one-third of anthropogenic greenhouse gas (GHG) emissions, yet evidence remains heavily skewed toward temperate-climate cities, leaving cold-climate cities in the Northern Hemisphere understudied. Here, the GHG footprint (GHGF) of the entire FS in Ulaanbaatar, Mongolia, is assessed, [...] Read more.

The global food system (FS) contributes one-third of anthropogenic greenhouse gas (GHG) emissions, yet evidence remains heavily skewed toward temperate-climate cities, leaving cold-climate cities in the Northern Hemisphere understudied. Here, the GHG footprint (GHGF) of the entire FS in Ulaanbaatar, Mongolia, is assessed, accounting for six subsystems spanning food production, processing and storage, retail, transportation, consumption, and food waste. The baseline indicates that the food waste (FW) subsystem dominates the total GHGF (47.13 kg CO_2eq/kg), contributing 49.3% of overall emissions. It exceeds those from agricultural food production (AFP) (18.5%) and, food & food waste transportation (FFWT) (22.6%). We further evaluate two mitigation scenarios. (1) Under a dietary shift scenario aligned with national dietary guidance, the total GHGF decreases 14.4% while the FW subsystem remains the largest contributor, (2) but the food waste reduction scenario yields a comparable reduction of 15.9%. The findings revealed that decarbonisation lever efficiency can be done through food waste reduction while supporting a circular valorisation strategy, including waste-related GHG liabilities as an energy source in cold-climate cities. Full article

(This article belongs to the Section Food Systems)

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20 pages, 3904 KB

Open AccessArticle

Nutritional Components and Anti-Alcoholic Liver Disease Activity of Selenium-Enriched Agaricus subrufescens

by Hua Chen, Ziyi Wang, Conghui Zhang, Shien Wang, Linghong Zeng, Fang Zheng, Haichen Huang, Jiali Deng, Xucong Lv and Penghu Liu

Foods 2026, 15(11), 1833; https://doi.org/10.3390/foods15111833 - 22 May 2026

Abstract

Agaricus subrufescens (AS) is a medicinal mushroom with notable bioactivity and the capacity to accumulate trace elements. In this study, selenium-enriched A. subrufescens (SAS) was cultivated, and its protective effects against alcoholic liver disease (ALD) were investigated, with an emphasis on clarifying the [...] Read more.

Agaricus subrufescens (AS) is a medicinal mushroom with notable bioactivity and the capacity to accumulate trace elements. In this study, selenium-enriched A. subrufescens (SAS) was cultivated, and its protective effects against alcoholic liver disease (ALD) were investigated, with an emphasis on clarifying the underlying mechanisms. The results showed that the yield and antioxidant capacity of mushrooms in a 10 mg·kg⁻¹ Se treatment group were increased. Nutritional analysis revealed that SAS contained considerable levels of crude protein (350.00 g·kg⁻¹), crude fiber (7.8%), free amino acids (250.20 g·kg⁻¹), and other bioactive constituents. Furthermore, the hepatoprotective effects of AS/SAS were studied in male Kunming mice with alcohol-induced liver injury. The body growth, liver index, serum and liver biochemical parameters, histopathological features of liver, hepatic mRNA levels and liver metabolomics were investigated. The results demonstrated that SAS significantly reduced hepatic lipid accumulation, enhanced antioxidant capacity, regulated the mRNA expression of key genes involved in lipid metabolism, oxidative stress, and inflammatory responses, and modulated liver metabolic characteristics. These findings provide theoretical evidence for the potential of SAS as a functional food against alcohol-induced liver injury. Full article

(This article belongs to the Special Issue Edible-Medicinal Foods: Functional Food Innovation and Mechanistic Health Efficacy Evaluation)

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23 pages, 1580 KB

Open AccessArticle

Exploring Drivers of Children’s Food Choices: A Multi-Source Process Evaluation of a School-Based Nutrition Education Program

by Mariusz Jaworski

Foods 2026, 15(11), 1832; https://doi.org/10.3390/foods15111832 - 22 May 2026

Abstract

Children’s food choices are shaped early in life through cognitive, social, and environmental influences, yet relatively little is known about how school-based nutrition education supports these processes in routine settings. This study examined mechanisms potentially relevant to children’s food choices using a multi-source [...] Read more.

Children’s food choices are shaped early in life through cognitive, social, and environmental influences, yet relatively little is known about how school-based nutrition education supports these processes in routine settings. This study examined mechanisms potentially relevant to children’s food choices using a multi-source process evaluation of the municipal “I Know What I Eat” program implemented in Warsaw primary schools. A prospective observational implementation study was conducted in 81 public schools, covering 198 workshop cycles for students aged 8–9 years. Data were obtained from teacher-observers (n = 198), trained program implementers (n = 6), and implementation records. The evaluation focused on implementation quality, fidelity, acceptability, and mechanisms relevant to food-related decision-making. Quantitative data were analyzed using descriptive statistics, Kruskal–Wallis tests, and Spearman correlations; qualitative comments were examined using content analysis. The program was implemented with high quality and consistency, with mean ratings ranging from 4.88 to 4.96 on a five-point scale and no significant differences by implementer or class size. Qualitative findings indicated that experiential learning, practical food preparation, peer interaction, and active participation supported children’s engagement. These findings suggest that school-based nutrition education can create conditions relevant to food-related decision-making, although direct behavioral measures are needed. Full article

(This article belongs to the Special Issue The Food Perspective: Understanding the Drivers of Consumer Food Choices)

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14 pages, 4166 KB

Open AccessArticle

Phenolic Profile and Antioxidant Activity of Chocolates Supplemented with Bioactive Ingredients

by Paulo Henrique da Silva Santos, Cristina Kaori Suzuki, Suzana Caetano da Silva Lannes, Artur Figueirinha and Fernando Ramos

Foods 2026, 15(11), 1831; https://doi.org/10.3390/foods15111831 - 22 May 2026

Abstract

The growing demand for functional foods has stimulated the development of chocolate matrices enriched with bioactive ingredients. This study aimed to evaluate the effect of extraction conditions and formulation strategies on the phenolic profile and antioxidant activity of dark chocolate. Five formulations were [...] Read more.

The growing demand for functional foods has stimulated the development of chocolate matrices enriched with bioactive ingredients. This study aimed to evaluate the effect of extraction conditions and formulation strategies on the phenolic profile and antioxidant activity of dark chocolate. Five formulations were evaluated: control chocolate (C), chocolate containing vitamin microcapsules (T1), chocolate with DHA/EPA microcapsules (T2), lipid-modified chocolate with structuring oil (T3), and chocolate combining microcapsules with lipid modification (T4). Phenolic compounds were extracted using hydro-organic solvents of different polarities (50% ethanol, 70% methanol, and 70% acetone). Among the tested solvents, 70% methanol showed the highest extraction efficiency, enabling broader detection of phenolic compounds and alkaloids. HPLC-DAD analysis revealed compounds characteristic of cocoa matrices, including epicatechin, gallic acid, vanillin, and procyanidins, as well as the methylxanthines theobromine and caffeine. Among the formulations, T4 exhibited a greater abundance of extractable compounds and the most complex chromatographic profile. Antioxidant activity was evaluated using DPPH radical scavenging and β-carotene/linoleic acid bleaching assays. T4 also showed the highest antioxidant performance in both assays. These findings suggest that the combination of microencapsulation and lipid phase modification may enhance the extractability and functional expression of bioactive compounds, supporting the development of functional chocolate products with added value. Full article

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

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Foods, Volume 15, Issue 11 (June-1 2026) – 12 articles

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